Wednesday, April 29, 2009
Chocolate Chip Banana Bread
3 1/2 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup water
1 cup vegetable oil
2 cups bananas, mashed
1 cup chocolate chips
1 cup sweetened flaked coconut
1. Preheat oven to 350 degrees.
2. Combine ingredients in large mixing bowl.
3. Pour batter into 2 prepared bread pans or 1 prepared bundt pan.
4. Bake for 1 hour or until firm and golden brown.
5. Cool on wire rack for at least 15 minutes before turning bread out onto tray.
2 tablespoons melted unsalted butter
3 tablespoons cocoa powder
1 cup icing sugar
3 tablespoons hot tap water
1. Put all ingreadients into a medium sized bowl and stir until it's of pourable consistancy.
Monday, April 27, 2009
water bath, see the steam...I was worried about the water leaking and creating a soggy crust so I put my spring form pan inside another cake pan and then put it in the water bath:
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice (I pressed mine in the bottom of the pan only). Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water (I put the cheesecake pan inside a larger solid cake pan).
5. Bake 45 to 55 minutes, until it is almost done (mine took almost 2 hours) - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Thursday, April 23, 2009
Blue Cheese Shallot Bread (click on link for recipe)
before going into the oven, I topped the bread with a bit of crumbled blue cheese and a sprinkling of Maldon salt (I always line my loaf pans with parchment, just in case the little buggers decide they don't want to come out after baking):
just out of the oven:
This recipe is a definite keeper, especially if you love blue cheese like I do!
Tuesday, April 21, 2009
The original recipe I used for the cake and lemon curd is listed below. To add my own coconut touch, I torted one of the 3 layers of cake, increased the whipped cream to 3 cups, omitted the 3 tablespoons of lemon curd in the frosting, folded in 1/2 cup of shredded sweetened coconut to about 1 cup of whipped cream and filled the middle layer of the cake with the coconut whipped cream. I frosted the outside of the cake with the rest of the whipped cream and topped with more sweetened flaked coconut.
TRIPLE LEMON CHIFFON CAKE
ADAPTED FROM: SKY HIGH IRRESISTIBLE TRIPLE LAYER CAKES
BY ALISA HUNTMANS AND PETER WYNNE
FOR THE CAKE:
MAKES A 9-INCH TRIPLE LAYER CAKE
8 eggs, separated
1/4 cup walnut oil** (I used walnut oil)
2 tablespoons freshly squeezed lemon juice
1 tablespoon of lemon zest
1/3 cup water
1/2 teaspoon of cream of tartar
1 and 1/2 cups of sugar
1 ans 3/4 cups of cake flour* (I used cake flour)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
[*1 cup of cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of corn starch]
[**equal amount of either almond oil, hazelnut oil, or canola oil]
Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.
RICH LEMON CURD
MAKES 1 CUP
3 whole eggs
2 egg yolks
1/2 cup of sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.
Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing.
LEMON CREAM FROSTING MAKES 3 AND 1/4 CUPS
1 and 1/2 cups of heavy cream
2 tablespoons of sugar
3 tablespoon of lemon curd
Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting.
This made one VERY tall delicious cake! Next time I make it (and there will be a next time) I will torte and fill the cake put it in the fridge for a couple hours to set a bit and then frost it with the whipped cream. Because it was so tall and the lemon curd was a little slippery it was a little tricky to frost it, I was afraid it was going to topple over a few times. The next day it seemed to firm up quite a bit, I even transported it from my house to my parents (about a 25 minute drive) with no problems whatsoever and it cut beautifully!
Monday, April 20, 2009
just out of the oven:
served with chicken fingers:
Martha Stewart Creamy Mac n cheese
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere
1 pound elbow macaroni (or approx 1/2 of a 900 gram bag)
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. Melt 2 tablespoons butter on stove or in microwave. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere; set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere, and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.
Thursday, April 16, 2009
Monday, April 13, 2009
Braided loaves ready for the last rise:
Just out of the oven:
Tuesday, April 7, 2009
Friday, April 3, 2009
I give you Key Lime Pie from one of my favourite “go to” sites when I’m looking for recipes on the net Recipezaar It's a simple pie recipe and one that can be whipped up in no time. I tried once to make it with real Key Limes but the ones I found in the grocery stores around here were basically the size of marbles and it took me FOREVER to squeeze out enough juice so I decided to make it easier on myself and use regular limes from now on. Honestly I can't tell the difference and everyone I serve it to seems to enjoy it so no more marbles for me~lol