tag:blogger.com,1999:blog-85461140622506644322024-03-25T09:06:22.687-05:00Rise and Shinefor the love of food and folk artCreated by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-8546114062250664432.post-36818692605478328892015-12-03T15:25:00.001-06:002015-12-03T15:25:32.994-06:00Winter Recipe Zine<div style="text-align: center;">
I am working on a zine project that I thought I'd share with you! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJ_UlG0otZOQl6pv8cpji5iFnXPqnCNGUM25yZjngu0c91pLeGpx1zvaUJ94k2ZN9O__zPeg2zAO9NvFsagC_HovRMHX2lx_xVA6HGGnUIBTHNY03ZsmnHoDbYcUDQKQSr_P4Eksww3o/s1600/dec+3+2015+006a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJ_UlG0otZOQl6pv8cpji5iFnXPqnCNGUM25yZjngu0c91pLeGpx1zvaUJ94k2ZN9O__zPeg2zAO9NvFsagC_HovRMHX2lx_xVA6HGGnUIBTHNY03ZsmnHoDbYcUDQKQSr_P4Eksww3o/s640/dec+3+2015+006a.jpg" width="640" /></a></div>
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A zine (pronounced "zeen") is a self-published work that is produced in small numbers, first by hand and then usually reproduced on a photocopy machine. My husband likes to make zines and put little piles of them out with other flyers and free magazines at shops and restaurants. I thought it would be fun to put out a little illustrated cookbook for each season, and this is my first for the year.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuoigTkgeEMVPiJ-m9Ohz1fdkzkdqf63YPFkDfpj0gPNm86fAN9ArUzIgsNtWgFkXZ_1t4XSQC4aGaQLP_45Z5hQHS2Jf0-M5rXNkWm4roe7qysLnR5S3cA35-EdFCvf6IytjX3_dI9A/s1600/dec+3+001a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuoigTkgeEMVPiJ-m9Ohz1fdkzkdqf63YPFkDfpj0gPNm86fAN9ArUzIgsNtWgFkXZ_1t4XSQC4aGaQLP_45Z5hQHS2Jf0-M5rXNkWm4roe7qysLnR5S3cA35-EdFCvf6IytjX3_dI9A/s320/dec+3+001a.jpg" width="246" /></a>I went the super easy route and used one folded piece of printer paper. <a href="http://www.wikihow.com/Make-a-Booklet-from-Paper" target="_blank">Here is a link to a tutorial</a> of how to make an eight page book if you want to get more fancy than I did. It would be tedious to make lots of zines in that way and I've never tried it, but it certainly could be done. That link will show you a couple of other book making techniques that are AWESOME, and I am particularly fond of the little origami book. Anywho...</div>
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The cool thing about making a zine is you can use white out, use tape, have a crumpled worn mess of paper, and when you're done you photocopy it and all of those nearly imperceptible scuffs go away.</div>
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<tr><td class="tr-caption" style="text-align: center;">front cover, inside pages, back cover</td></tr>
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To make a 4 page book (front cover, two inside pages and a back page), fold your paper in half and then in half again like you are making a little birthday card. Draw your pictures, write your words, paste things onto the paper, whatever you want to do. When you're done, unfold the paper and photocopy. Fold the photocopies and there you go! You could hand these out as gifts, put them out at shops...I don't know what else people do with their zines...proselytize good vibes, stuff like that.</div>
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Thanks for stopping, and have fun!</div>
Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com3tag:blogger.com,1999:blog-8546114062250664432.post-39164296297504975262015-08-11T15:57:00.000-05:002016-01-12T12:24:41.908-06:00Cast Iron Cookery<div class="separator" style="clear: both; text-align: center;">
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I've jumped ship on blogging these days, but I do have some fun non-blog news! Sounds like I might be featured in an article about cast iron cooking in a little magazine coming out this fall! I wish I could tell you more, but I really don't know anything more than that. Just for fun, I'll include links to my posts that feature cast iron cookware at the bottom of the page. Enjoy your summer and I'll keep you posted! [Update pt. 1: Then again, maybe not! I haven't heard anything and it's presently January 2016. Oh well, it happens...granted, I did say I "<i>might</i>" be featured :) Update pt 2: I did a little research and this magazine came out as a nook book in November, though it did not include any of my recipes. Most contributors were big companies such as Kraft and their photos were <b>awesome</b>! Which explains why mine didn't make the cut :) Oh well...Happy cast iron cooking! Check out the Harris publication cast iron cooking nook book at Barnes and Noble (and see below) for some great recipes!]</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvboIykmPsvQXuFliKdhreiZdO29JpqJphE64xC52rPUuSaY-t7NCreIFcQAa0MtrAqK1b4Vm70xMRylLTLHJjnFKf3k-13eSh2GVMd9hj8ObDYfIQFHlZc5Faa8LQW1mwGDXBh4F8XY/s1600/image_2.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvboIykmPsvQXuFliKdhreiZdO29JpqJphE64xC52rPUuSaY-t7NCreIFcQAa0MtrAqK1b4Vm70xMRylLTLHJjnFKf3k-13eSh2GVMd9hj8ObDYfIQFHlZc5Faa8LQW1mwGDXBh4F8XY/s640/image_2.tiff" width="480" /></a></div>
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<a href="http://daringbakerduluth.blogspot.com/2011/11/cooking-with-cast-iron.html" target="_blank">Cast Iron Cooking</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2011/08/flying-dutchmans.html" target="_blank">Flying Dutchmans</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2014/06/orange-spiced-skillet-rolls-with-cream.html" target="_blank">Orange Spiced Skillet Rolls</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2013/09/oven-baked-asparagus-and-eggs.html" target="_blank">Asparagus and Eggs</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2014/03/grandma-graces-irish-soda-bread.html" target="_blank">Irish Soda Bread</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2014/05/flourless-brownies.html" target="_blank">Flourless Black Bean Brownies</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2014/05/lemon-streusel-cream-cake.html" target="_blank">Lemon Streusel Cream Cake</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2013/03/hidden-veggie-cakes.html" target="_blank">Sweetened Veggie Supper Cake</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2013/10/savory-pot-pies-classic-chicken-and.html" target="_blank">Mediterranean Pizza Pot Pie</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2012/09/empanadas.html" target="_blank">Chorizo and Egg Empanadas</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2011/11/dutch-oven-pot-roast.html" target="_blank">Dutch Oven Pot Roast</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2012/07/grilled-vegetable-enchiladas.html" target="_blank">Grilled Veggie Enchiladas</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2012/07/pan-fried-sunfish.html" target="_blank">Pan Fried Sunfish</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2012/07/superb-red-sauce.html" target="_blank">Superb Red Sauce</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2012/08/summer-vegetable-sides.html" target="_blank">Wilted Lettuce</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2013/06/orange-and-honey-rhubarb-jam.html" target="_blank">Orange and Honey Rhubarb Jam</a></div>
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<a href="http://daringbakerduluth.blogspot.com/2015/03/mixed-fruit-tarte-tatin-with-homemade.html" target="_blank">Mixed Fruit Tarte Tatin</a></div>
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<br />Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com0tag:blogger.com,1999:blog-8546114062250664432.post-82222371918092680162015-07-21T21:12:00.001-05:002015-12-03T14:57:13.760-06:00Rise and Shine Semi-Retirement PartyI'm kind of sad to say I'm off blogging these days...Perhaps you can tell by the gradual decline in my number of posts and the manner in which my photos have suffered...<br />
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It's not for lack of love! I'll still be feeding people and whatnot, just not spreading the word quite so far as I have been for the past four years. I have the Daring Bakers to thank for most or all of what I've done with this blog! I will miss them.<br />
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Here's some of what I'll be up to in the days to come:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJyvIvw6iXftZGB07qbPZfZyYXRhBXjClD7SRNKLINK8Idbsqh7gWfvxcDKOrhAhJpQT1x9NUP3kOw6k9k7s8Mxdw5FZFZXNKq5l4qW7UP9olzVmBj0FfeQkUHwKp4nrBALE_8_u3ywc/s1600/IMG_0812a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJyvIvw6iXftZGB07qbPZfZyYXRhBXjClD7SRNKLINK8Idbsqh7gWfvxcDKOrhAhJpQT1x9NUP3kOw6k9k7s8Mxdw5FZFZXNKq5l4qW7UP9olzVmBj0FfeQkUHwKp4nrBALE_8_u3ywc/s640/IMG_0812a.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Playing with my loveys at the big lake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6wvAWXXH3gImHE-81pICLLnHeO3YQvzUGnIbMLDTDbf3OZOl9-9N1Ep_FqmmUzJcMxVmj25OcpFtXZIKA1g8liJ-6-qLxWYfVMYl1M1EZqVn9EfqHrkc9xC0Eg8sicd_akf5qW7NrIs/s1600/IMG_0748a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6wvAWXXH3gImHE-81pICLLnHeO3YQvzUGnIbMLDTDbf3OZOl9-9N1Ep_FqmmUzJcMxVmj25OcpFtXZIKA1g8liJ-6-qLxWYfVMYl1M1EZqVn9EfqHrkc9xC0Eg8sicd_akf5qW7NrIs/s640/IMG_0748a.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">playing in the backyard</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju85JYPnBR4rb081HMWtaP3K5aTrinXL2Bltzv5m-tPOoVWghtXkzYLXbAZZm8zC50OzlTBIzqTd3xqq4wDNY5BlenCeIHzNPlQMv4ESbillpkhWZuEuf42cvN0EI6awQijFk7KJq2kMM/s1600/IMG_0758.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju85JYPnBR4rb081HMWtaP3K5aTrinXL2Bltzv5m-tPOoVWghtXkzYLXbAZZm8zC50OzlTBIzqTd3xqq4wDNY5BlenCeIHzNPlQMv4ESbillpkhWZuEuf42cvN0EI6awQijFk7KJq2kMM/s640/IMG_0758.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">thinking about my big girls growing up</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gH1HcWc9uwZReqZQTxftyMv1jf5rJSMFjf2uk7crVsJ_FJK-Tv3j5itkg31z3MsVOCHysyaGQ6DppiIskDRjzqrUN1KluSA6ngxz6J7nfWveVwJOElLi_O7b1PsHDXFpF3u-ftZ-d00/s1600/IMG_0633a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gH1HcWc9uwZReqZQTxftyMv1jf5rJSMFjf2uk7crVsJ_FJK-Tv3j5itkg31z3MsVOCHysyaGQ6DppiIskDRjzqrUN1KluSA6ngxz6J7nfWveVwJOElLi_O7b1PsHDXFpF3u-ftZ-d00/s640/IMG_0633a.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and chasing this little girl around.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKr5IKq79oh8Im-D6iHQ9dBQ1cVlfNtzKf2X59Kv2vJLn9Gw9yPjyrmELBHCNzwg3BuuZzTpm06pvUpvl3pNoi3xSXkApz52CuaXadzqh7NtOD2x5j_LbfeeJ6Kbfy4llDYa1Ppci7Y44/s1600/IMG_0752a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKr5IKq79oh8Im-D6iHQ9dBQ1cVlfNtzKf2X59Kv2vJLn9Gw9yPjyrmELBHCNzwg3BuuZzTpm06pvUpvl3pNoi3xSXkApz52CuaXadzqh7NtOD2x5j_LbfeeJ6Kbfy4llDYa1Ppci7Y44/s640/IMG_0752a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoying the little things and looking for luck<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxBNScQ2Rb2_zwU3zzMttUrCsRAxD-Gtgo0Blqq25OSZrY99taMSzjxouRhwUW5CWiwTAWC_xpAjyWnFXwLsyRVLbGTGtl0W-H0Q7nGVVVMIXMR6o-5285HIFN2_OYOwdbDxpEk8mn7c/s1600/IMG_0825a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxBNScQ2Rb2_zwU3zzMttUrCsRAxD-Gtgo0Blqq25OSZrY99taMSzjxouRhwUW5CWiwTAWC_xpAjyWnFXwLsyRVLbGTGtl0W-H0Q7nGVVVMIXMR6o-5285HIFN2_OYOwdbDxpEk8mn7c/s640/IMG_0825a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fiddling, or trying to<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1j08bc2gMeBKngnXerE6hcvadggMxlZSrKldijSmQjzqAQR4oUHgtopqbWHFN3FzCcmyF4F6XQAz3yVs1evtnDCsVMWk-NLzMXVidqfigk2AX4xFfKKcIoryjCjTjIygr9r0blZdwN8/s1600/IMG_0813a.jpg" imageanchor="1" style="clear: left; float: left; font-size: 12.8000001907349px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1j08bc2gMeBKngnXerE6hcvadggMxlZSrKldijSmQjzqAQR4oUHgtopqbWHFN3FzCcmyF4F6XQAz3yVs1evtnDCsVMWk-NLzMXVidqfigk2AX4xFfKKcIoryjCjTjIygr9r0blZdwN8/s200/IMG_0813a.jpg" width="200" /></a>and dancing!<br />
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<span style="text-align: center;">Thanks to everyone who kept in the loop as I polished up my baking talents!</span><br />
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<span style="text-align: center;"><br /></span>Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com0tag:blogger.com,1999:blog-8546114062250664432.post-87404099270421616312015-06-27T06:00:00.000-05:002015-07-09T12:29:58.815-05:00Blueberry Lemon Charlotte Royale<div style="margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
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<i>For the June daring bakers challenge Rebecca from <a href="http://www.bakenquilt.com/">BakeNQuilt.com</a> challenged us to make Charlotte Royale and Charlotte Russe from scratch.</i></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14.960000038147px;">I know this looks like some kind of crazy ice cream cake. It's actually a creamy blueberry jello type filling covered in lemon cake that's been soaked in blueberry jam! The outer cake layer is made of spirals, created by spreading blueberry jam on a thin flat cake and rolling it up, freezing, then slicing. I actually didn't do my best work with this challenge. I had to bake the lemon cake twice because the first time I over-baked it and it was too dry to roll up without breaking. Then I thinned out my blueberry jam too much and it soaked into the cake so the spiral detail had a messy look to it. All that aside, it tasted great, and I was really happy with the blueberry bavarian cream filling!</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23ZmWhVRShb27Cmzcawcp-k7Tox6kCpUH9iz_wnh_Hrqd3Mf1NKu0ajONuXdUJGTsnp7X2UNSOp0Rb64aL-Za8K-l6x9pHo_zS2JoYQJVSfQjjUr4h5LInQk6XV17sWRc5XXvueY46iw/s1600/6.18.15+109a.jpg" imageanchor="1" style="clear: left; line-height: 14.960000038147px; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23ZmWhVRShb27Cmzcawcp-k7Tox6kCpUH9iz_wnh_Hrqd3Mf1NKu0ajONuXdUJGTsnp7X2UNSOp0Rb64aL-Za8K-l6x9pHo_zS2JoYQJVSfQjjUr4h5LInQk6XV17sWRc5XXvueY46iw/s640/6.18.15+109a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My cake won't win any beauty contests (and what is up with this photo that won't load properly no matter what I try?!) but in flavor it can definitely hold it's own!</td></tr>
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<span style="font-family: Times, Times New Roman, serif;">This recipe is my interpretation of Rebecca's Charlotte Royale recipe challenge. For the original recipe, y<span style="background-color: white; line-height: 1.3em;">ou can find the challenge </span><a href="http://www.thedaringkitchen.com/sites/default/files/June_2015_DB_Charlottes%20edit%20FINAL%20(2).pdf" style="background-color: white; line-height: 1.3em; text-decoration: none;">PDF here</a><span style="background-color: white; line-height: 1.3em;">!</span></span></div>
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<span style="font-size: large;"><b>Blueberry Lemon Charlotte Royale</b></span><br />
Serves 6.<br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: large;"><b>Lemon Sponge Cake</b></span><br />4 eggs<br />3/4 cup sugar<br />3 tablespoons oil<br />A touch of yellow food color, if desired<br />Juice plus the zest of one large lemon<br />1 teaspoon vanilla<br />1 1/4 cups flour<br />1 teaspoon baking powder<br />Pinch of baking soda<br />Pinch of salt<br /><br />Preheat the oven to 350 degrees. Grease a jelly-roll sheet pan about 17" by 12" with baking spray and line the pan with parchment paper.<br /><br />In a large bowl, beat eggs with a hand mixer on high for 5 minutes until light. Gradually add sugar until combined.<br /><br />Add oil and gel food coloring until the desired shade of yellow is achieved. Add lemon juice and vanilla extract and mix briefly.<br /><br />Gradually add the flour, baking powder, baking soda and salt to the liquid ingredients. Mix until combined. Pour your batter into the prepared pan (it will be a very thin layer). <br /><br />Bake for 13-15 minutes until the cake is set and the edges begin to pull away from the sides of the pan. Do not over bake or the cake will be dry and will crack when you roll it.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Meanwhile, select a round bowl that holds about 6 cups. You will be lining the bowl with plastic wrap, lining the bowl with cake slices, filling with bavarian cream, and covering with a round base of cake. Once chilled and set, you'll flip it over onto a platter, remove the plastic wrap, garnish and serve :)<br /><br />While the cake is still hot, you will need to set aside a piece for the base and roll the remainder in a towel as described here:. Quickly flip the cake upside down out of the pan and remove the parchment paper. Trace the round top of your bowl onto half of the cake. This will be used for the base. Trim the remaining cake into a rectangle.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">While the cake is still hot, roll the remaining rectangle of cake up tightly in a dishtowel. Roll from the longest side with the darkest side of the cake on the inside. Cool the rolled cake/towel on a wire rack.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Assembly stage 1</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;">You will need <u>1/2 cup blueberry jam</u>, room temp and whipped to a spreadable consistency. Warm slightly if needed to soften.<br /><br />When ready to fill, gently unroll the cake and leave it on top of the towel. Spread up to ½ cup of blueberry jam in a thin layer on top of the cooled cake, leaving it on the towel.<br /><br />Roll up the cake as tightly as you can in plastic wrap and then foil and freeze until firm enough to slice, at least a couple of hours.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Lightly oil your 6-cup round bowl and line it as smoothly as possible with plastic wrap, leaving a small overhang of plastic. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Slice the cake roll into ¼ inch slices. </span><span style="font-family: Times, 'Times New Roman', serif;">To line the bowl with cake slices, place 1 slice in the center and place other slices around it in a single layer as tightly as possible to try to avoid gaps.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">The width of your bowl and the width of your slices will determine how far up the bowl you can get. You may not get all the way up the sides and will have to trim to create a clean edge. If your spirals do go all the way up, trim the last ones even with the edge of the bowl. If not, you can trim them when you put in the cream.<br /><br />If there are any gaps between the spirals, plug them with trimmings from unused spirals. If you are using a glass bowl, you can hold it up to the light and see where light comes through. You want to plug these spots to prevent the Bavarian Cream from leaking through.<br /><br /><b><span style="font-size: large;">Blueberry Bavarian Cream</span></b><br /><br />12 ounces frozen blueberries<br />2 tablespoons plus 1/4 cup blueberry Pom juice<br />1/2 cup sugar<br />1/4 ounce unflavored gelatin powder (1 packet)<br />1 cup heavy cream<br /><br />Combine frozen berries, sugar and 2 tablespoons juice in a saucepan. Bring to a boil, reduce heat to medium and simmer 15 minutes, uncovered, stirring often. Strain and press mixture through a wire mesh strainer into a bowl (you'll have about 1 cup juice). Cool to room temperature.<br /><br />Combine 1/4 cup juice and gelatin in a small saucepan and let stand 5 minutes. Melt on medium-low heat just until liquid. Whisk into your blueberry juice. </span><span style="font-family: Times, 'Times New Roman', serif;">Using an electric mixer at high speed, b</span><span style="font-family: Times, Times New Roman, serif;">eat heavy cream in a bowl until stiff peaks form. Fold your blueberry mixture into the whipped cream.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6SeAzyBecn5onQ1fymlbmJenjHKYj0iHmQS4nJStZSUMFrbsURazZwWLXuaacwyK6GJ02oh3fOZ3wQwh-H56mdq34s19RsqLPPJ_A0uwNlxWBW7eYMue_kFrKlgH3WtjbPKuakVW93Y/s1600/6.18.15+108a.jpg" imageanchor="1" style="clear: right; float: right; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.960000038147px; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6SeAzyBecn5onQ1fymlbmJenjHKYj0iHmQS4nJStZSUMFrbsURazZwWLXuaacwyK6GJ02oh3fOZ3wQwh-H56mdq34s19RsqLPPJ_A0uwNlxWBW7eYMue_kFrKlgH3WtjbPKuakVW93Y/s320/6.18.15+108a.jpg" width="320" /></a><span style="font-family: Times, Times New Roman, serif;"><b><span style="font-size: large;">Assembly stage 2</span></b></span><span style="font-family: Times, Times New Roman, serif;"><br /><br />Spoon the blueberry cream into the lined bowl until it comes up to the top of the bowl or to</span><span style="font-family: Times, 'Times New Roman', serif;"> the top spirals. Trim the top spirals above the cream if necessary.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Place the cake round on top of the cream. Press down gently on the edges of the cake circle so it makes contact with the edge of the spirals.<br /><br />Cover tightly and refrigerate until set, at least 8 hours.<br /><br />To unmold, invert onto a plate and lift away the bowl, tugging gently on the plastic wrap to release it. To prevent drying out, leave the plastic wrap in place until serving. If desired, decorate with whipped cream and fresh fruit.</span><br />
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com1tag:blogger.com,1999:blog-8546114062250664432.post-70838653137843795452015-05-27T06:00:00.000-05:002015-06-02T12:37:50.668-05:00Cherry Almond Lamingtons<div class="separator" style="clear: both; text-align: center;">
<i>For the May challenge Marcellina from <a href="http://marcellinaincucina.blogspot.com/">Marcellina in Cucina</a> dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrhyphenhyphenSMaT1OlbmTpSe-TZIIyIJI2ZabiJn5RgSNs2kLclTzYfgovrLjHgUIWsqlRbs2NTV8y-oR-CcurceCUFqfQe7ryLmqJ6nxNGuJ-vZVNPq1hoVTyK_pLZADKchL5frc9xUmN0nB58/s1600/IMG_0531a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrhyphenhyphenSMaT1OlbmTpSe-TZIIyIJI2ZabiJn5RgSNs2kLclTzYfgovrLjHgUIWsqlRbs2NTV8y-oR-CcurceCUFqfQe7ryLmqJ6nxNGuJ-vZVNPq1hoVTyK_pLZADKchL5frc9xUmN0nB58/s640/IMG_0531a.jpg" width="640" /></a></div>
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These fancy little cakes are a bit of a project, but not too bad all around. Most Lamingtons are dainty little squares and looked too tedious for my mood on baking day, so I opted to use a biscuit cutter to make something like a Little Debbie snack cake. These were so sweet and fancy, I couldn't help but think they tasted like Christmas!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIX1LYn0AsyKkHw5PbRiG6WvK9NkM3I-eAFO9AM3TaO72Z8asgYHCYWlXETsB8GXDLLhHqm7Hh13zfsiQv3OgLiMr6w4zVcpmcgTqXTE1tpF6ekTXb5DbfScbZrJzwSLZb4LYsF-vCGPs/s1600/IMG_0532a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIX1LYn0AsyKkHw5PbRiG6WvK9NkM3I-eAFO9AM3TaO72Z8asgYHCYWlXETsB8GXDLLhHqm7Hh13zfsiQv3OgLiMr6w4zVcpmcgTqXTE1tpF6ekTXb5DbfScbZrJzwSLZb4LYsF-vCGPs/s640/IMG_0532a.jpg" width="640" /></a></div>
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In the words of our host: "The classic Australian Lamington is a cube of vanilla sponge cake dipped in chocolate icing then coated with desiccated coconut...It is said that the cakes were named after Lord Lamington who was the Governor of Queensland, Australia from 1896 to 1901. Stories abound as to why the cakes came about. I like the one that tells of Lord Lamington’s maid-servant accidentally dropping a freshly baked sponge cake into some melted chocolate. Apparently Lord Lamington disliked wastage so he suggested coating the chocolate coated cake in desiccated coconut to avoid messy fingers."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3611c0Sl4sJOamt__uRbz9Vt9Q_R5eMqwsrjIMZt5uQj6ThE-meAzLOVuLBNrjMnjTjR5IqtDtn4v_SDaQ4R0hQAANmr-AMXzIaw-SZzZiEdP441sE-qQZ-wKUNKNMnr43CIB0ZDBNaA/s1600/IMG_0535a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3611c0Sl4sJOamt__uRbz9Vt9Q_R5eMqwsrjIMZt5uQj6ThE-meAzLOVuLBNrjMnjTjR5IqtDtn4v_SDaQ4R0hQAANmr-AMXzIaw-SZzZiEdP441sE-qQZ-wKUNKNMnr43CIB0ZDBNaA/s320/IMG_0535a.jpg" width="320" /></a><span style="font-family: Times, Times New Roman, serif;"><span style="color: #442200; font-size: small; line-height: 1.3em;">This recipe was adapted from <a href="http://www.sprinklebakes.com/2014/01/cherry-chip-sponge-cake-with-almond-whip.html" target="_blank">Sprinklebake's </a></span><span style="color: black; font-size: small;"><a href="http://www.sprinklebakes.com/2014/01/cherry-chip-sponge-cake-with-almond-whip.html" target="_blank">Cherry Chip Sponge Cake with Almond Whip</a>. For the </span><span style="color: black; font-size: small;">original Daring Baker's challenge recipe, y</span><span style="color: #442200; font-size: small; line-height: 1.3em;">ou can find the challenge PDF <a href="http://www.thedaringkitchen.com/sites/default/files/Lamingtons.pdf" style="color: #aa0012; text-decoration: none;">here</a>.</span></span></div>
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Makes 6 round cakes and a mess of scraps, or about 15 square cakes.</div>
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<b>Cherry Sponge Cake</b><br />
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4 eggs at room temperature<br />
3/4 cup sugar<br />
3 tablespoons heavy cream, room temp<br />
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1 teaspoon vanilla<br />
1/2 teaspoon almond extract<br />
1 cup flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
Pink gel food color<br />
1 tablespoon all-purpose flour<br />
10 ounce jar stemless maraschino cherries, finely chopped<br />
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Preheat the oven to 350 degrees. Grease a jelly-roll sheet pan about 17" by 12" (a bit smaller of a pan is fine too) with shortening and line the bottom with parchment paper.</div>
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In a large bowl, beat eggs with a hand mixer on high for 5 minutes until light. Gradually add sugar until combined.</div>
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Add cream and almond extract to the whipped eggs and mix briefly.</div>
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Gradually add the flour, baking powder and salt to the liquid ingredients. Mix until combined. Mix in the pink gel food color a little at a time until the desired shade is achieved, about 1/8 teaspoon. </div>
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Sprinkle the 1 tablespoon flour over the chopped cherries and stir. Fold the flour-coated cherries into the sponge batter and pour your batter into the prepared pan (it will be a very thin layer). </div>
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Bake for about 13-15 minutes (meanwhile, make your almond buttercream and set aside). The cake is done when the center is set and the cake springs back when pressed in the center. Allow the cake to cool in the pan for 5 minutes before turning it out onto a large wire rack to cool completely.<br />
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<b>Almond Buttercream</b></div>
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1/2 cup room temp unsalted butter<br />
Pinch of salt<br />
1 tablespoon milk<br />
1 small teaspoon almond extract<br />
2 cups powdered sugar<br />
1 tablespoon corn syrup<br />
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Mix butter, salt, milk and almond extract on high for one minute. Scrape the bowl and add the powdered sugar. Mix on low until combined and crumbly. Mix on medium for one minute until smooth. Add corn syrup and mix a half minute. Then beat on high for about one minute until soft and fluffy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVfdpOW950ZdmezdfOu31n9WmRv1lRMhyN2Pt1uHWrry0IXh7-YzyMPeKu7MA1gYZ2XxvWjOAE9CmS0-3lTkLkfPFCTFBfueJCgVxYvuAQWJx4ZzGVPcvAXIoB9g3yU1X4Z5bW07eF2Y/s1600/IMG_0521a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVfdpOW950ZdmezdfOu31n9WmRv1lRMhyN2Pt1uHWrry0IXh7-YzyMPeKu7MA1gYZ2XxvWjOAE9CmS0-3lTkLkfPFCTFBfueJCgVxYvuAQWJx4ZzGVPcvAXIoB9g3yU1X4Z5bW07eF2Y/s640/IMG_0521a.jpg" width="640" /></a><br />
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<b>Assembly:</b><br />
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Trim the edges of the cake with a serrated knife so that the rough edges are straight. Cut the cake into 2 rectangles of equal size.</div>
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Frost one of the sections of cake with almond buttercream. Set the other layer of cake on the frosted cake. Press the top using the flat bottom of a sheet pan (to level it) and chill for at least an hour or overnight.<br />
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<b>White Chocolate Glaze and Coconut Coating</b><br />
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14 ounces sweetened shredded coconut<br />
8 ounces white chocolate pieces<br />
4 tablespoons unsalted butter<br />
1/2 cup milk<br />
1 1/2 cups powdered sugar</div>
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On a sheet pan in a layer no more than 1/4 inch thick, toast the coconut at 325F for about 10 minutes until lightly browned in some areas. Stir halfway through the cooking time to ensure the coconut at the corners does not burn.<br />
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In a double boiler, heat white chocolate, butter and milk and whisk until they melt and are smooth. Take it off the heat and whisk in the powder sugar. The glaze should be the consistency of honey. If it's too thin, chill it for about 20 minutes or so.<br />
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Cut your cakes into big squares, little squares, rectangles, circles...whatever you like.</div>
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Dip each cake into the icing. Drain or scrape off excess. While wet, roll the coated cake in coconut. Set on parchment paper to cool. Chill overnight if possible. These cakes are better after they have sat in the fridge for a day. They will keep for several days in the fridge.<br />
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Enjoy!</div>
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com2tag:blogger.com,1999:blog-8546114062250664432.post-90673037033947091942015-04-27T05:30:00.000-05:002015-04-27T05:30:03.598-05:00French Onion Fugazza Bread<div style="text-align: center;">
<i><span style="font-family: Times, Times New Roman, serif;">For the month of April, Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch.</span></i></div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnFNArCOckGsygOcJOaAlXggyKV0YqeR-Y6_zOnU5oBJmx4MdyYSO-ZW3p0FWRcHi85slF6BDjvwoclgQ0j0RWjejXl4PXHgQQSIuQJKBIjHYjwfnFCJTO34sAXSMgxf_bxGXbNLSrFo/s1600/139a.jpg" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thick focaccia-like crust topped with a condensed french onion stew and a touch of gruyere cheese.</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnFNArCOckGsygOcJOaAlXggyKV0YqeR-Y6_zOnU5oBJmx4MdyYSO-ZW3p0FWRcHi85slF6BDjvwoclgQ0j0RWjejXl4PXHgQQSIuQJKBIjHYjwfnFCJTO34sAXSMgxf_bxGXbNLSrFo/s1600/139a.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"></span></a><br />
<div style="text-align: center;">
<span style="font-family: Times, 'Times New Roman', serif;">I veered a little from the classic focaccia recipe this month and went for a similar bread called fugazza. It's a little more similar to pizza, though the crust is a thicker and more focaccia-like.</span></div>
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In the words of our hosts: "The word 'fugazza' is an Argentinian derivation of the Italian word 'focaccia' – indicative of the prominent Italian population in that South American country and of the influence of Italian cuisine there. Very similar to an Italian focaccia, it’s usually cooked in a cast iron skillet and is generally thicker than an Italian focaccia."</div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1V5B7dYt_qPgsIg76c8r-ySF5GK_ikGccM8MxbtMIXjk5O4zlXdoTgY0PSwzD1Psn93pHHMyn0DICD7uD09EibxIM56O-QdqYa6I-K4iq7zsdw5Ntpfm8QSJqVm4-h9uVLKIkhSn4Qo/s1600/144a.jpg" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out the color on that bottom crust! To achieve this, be sure to preheat your pizza stone for at least twenty minutes before baking. If you were to use a cast iron skillet, you could preheat that, too.</td></tr>
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<span style="background-color: white; color: #442200; font-family: Times, 'Times New Roman', serif;"><span style="line-height: 1.3em;">This recipe is my interpretation of this month's Daring </span><span style="line-height: 41.5999984741211px;">Baker's Focaccia</span><span style="line-height: 1.3em;"> challenge. You can find the original PDF recipe </span></span><a href="http://www.thedaringkitchen.com/sites/default/files/Focaccia%20challenge%20final.pdf" style="background-color: white; color: #aa0012; font-family: Times, 'Times New Roman', serif; line-height: 1.3em; text-decoration: none;">here</a><span style="background-color: white; color: #442200; font-family: Times, 'Times New Roman', serif;"><span style="line-height: 1.3em;">.</span></span></div>
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<b><span style="font-family: Times, Times New Roman, serif;"><span style="font-size: large;">French Onion Fugazza Bread</span><o:p></o:p></span></b></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Fugazza Dough:</b><br />
2 1/4 teaspoons active dry yeast<br />
1 teaspoon sugar<br />
1⁄2 cup lukewarm milk<br />
1⁄2 cup lukewarm water<br />
2 1⁄2 cups bread flour<br />
1⁄4 teaspoon salt<br />
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<!--[endif]--><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Stir yeast and sugar
into the milk and water in a small bowl and let it sit for about ten minutes
until foamy.<o:p></o:p></span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCPj-iFvHxo4Qf_NoBfjh3zOvWaQPJFxLMzmqu8C0UZ6FsX9LBoGzL0SQmRq70K__RjM1KvRw7s-dxMJhAj4tA2yEg-1QTK5nHllF3Xypk-p2neLSxITqzRwQKG6Dx_1yKCKe6m5g9xI/s1600/PicMonkey+Collage+a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCPj-iFvHxo4Qf_NoBfjh3zOvWaQPJFxLMzmqu8C0UZ6FsX9LBoGzL0SQmRq70K__RjM1KvRw7s-dxMJhAj4tA2yEg-1QTK5nHllF3Xypk-p2neLSxITqzRwQKG6Dx_1yKCKe6m5g9xI/s1600/PicMonkey+Collage+a.jpg" height="215" width="400" /></a></div>
<span style="font-family: Times, Times New Roman, serif;"><br />
Combine flour and salt in a large bowl, make a well in the center and add the
yeast mixture. </span><span style="font-family: Times, 'Times New Roman', serif;">Stir flour into the yeast mixture until the dough
clumps in a mass around the spoon. Turn onto a well-floured surface and
knead for about 8 or 10 minutes, until the dough is smooth and elastic. As you knead, add sprinkles of flour as
needed to keep the dough from sticking to your hands.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />
Oil a large bowl and add the dough, turning to coat in oil. Cover
and let rise until doubled in size (1 to 2 hours).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Meanwhile, make your caramelized
onions.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEima8trB9xn98qfhPl6TeKZQLUfJ3Fgaj96i4JiVRMulnEhjyOI3sRcud7swUejSsrtPPNUlgJGfj2lJ9QDBnmcThdwpy6z0T2pfcWGCG1W_wRjLuLqbHIl7zcVVGOKCQ8LRiNZRaHnSWQ/s1600/PicMonkey+Collage+b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"></span></a></div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEima8trB9xn98qfhPl6TeKZQLUfJ3Fgaj96i4JiVRMulnEhjyOI3sRcud7swUejSsrtPPNUlgJGfj2lJ9QDBnmcThdwpy6z0T2pfcWGCG1W_wRjLuLqbHIl7zcVVGOKCQ8LRiNZRaHnSWQ/s1600/PicMonkey+Collage+b.jpg" height="98" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px; padding-top: 4px; text-align: center;">This process is simple, but it takes time...1 to 1 1/2 hours!</td></tr>
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<b><span style="font-family: Times, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Times, Times New Roman, serif;">Caramelized Onions:<o:p></o:p></span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup unsalted butter<br />
3 large onions, thinly sliced (I used sweet Vidalia)<br />
2 garlic cloves, roughly chopped<br />
1 small bay leaf<br />
1 fresh thyme sprig<br />
Pinch of salt and freshly ground black pepper<br />
3/4 cup beef broth<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup red wine<br />
<br />
Melt the stick of butter in a large pot over medium heat. Add the onions,
garlic, bay leaf, thyme, salt and pepper and cook, stirring here and there, over
medium heat until the onions are very soft and caramel brown. This will take about one hour to one and a half hours. Add the broth
and wine and raise the heat to bring it to a boil. Reduce the heat to medium and simmer until
the liquid has evaporated and the onions are nearly dry, about 5 minutes. Discard
the bay leaf and thyme sprig and set aside.</span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif;">Preheat the oven to 450F with a pizza stone set on a rack in the lower third of
the oven. </span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Prepare:<o:p></o:p></span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">1 1/2 cups gruyere cheese,
grated<br />
Pinch of dried oregano and black pepper<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Press your dough out on
a piece of parchment paper to about 14 inches round, ½ inch thick. Spread
with caramelized onions, leaving a 1 inch border at the edges. Cover onions with cheese and sprinkle with a
bit of dried oregano and black pepper.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Slide the dough
onto the hot pizza stone, leaving it on the parchment paper. Bake until
golden brown, about 15 to 20 minutes.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Slice into wedges and
serve.<o:p></o:p></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Enjoy!</span><br />
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com1tag:blogger.com,1999:blog-8546114062250664432.post-82901749846275884592015-03-27T05:30:00.000-05:002015-03-27T08:43:14.035-05:00Mixed Fruit Tarte Tatin with Homemade Creme Fraiche<div style="margin-bottom: .0001pt; margin: 0in;">
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<i><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #442200; line-height: 14.960000038147px; text-align: start;">For the March Daring bakers’ challenge, Korena from </span><a href="http://korenainthekitchen.com/" style="background-color: white; color: #aa0012; line-height: 14.960000038147px; text-align: start; text-decoration: none;">Korena in the Kitchen</a> <span style="background-color: white; color: #442200; line-height: 14.960000038147px; text-align: start;">taught us that some treats are best enjoyed upside down. She challenged us to make a tarte tatin from scratch.</span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyRW69NwB5JFwcqJPSfI8yqfejk-5_Zu3fWTOkWJ9lzEhpBELbulmIsgHFpFLOZvkv6SdCwqcYbdgk3qeCbKBpiEwa3rmsui9pmnLdZKiQMQJdhyphenhyphenTNWs4VHlp_jSSypSxSsPOHRtfxsM/s1600/070a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyRW69NwB5JFwcqJPSfI8yqfejk-5_Zu3fWTOkWJ9lzEhpBELbulmIsgHFpFLOZvkv6SdCwqcYbdgk3qeCbKBpiEwa3rmsui9pmnLdZKiQMQJdhyphenhyphenTNWs4VHlp_jSSypSxSsPOHRtfxsM/s1600/070a.jpg" height="360" width="640" /></a></div>
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<div style="text-align: center;">
I thought our challenge host's description of a tarte tatin was really perfect: "This classic French dessert is basically the apple pie version of an upside-down cake: apples are caramelized in sugar in a saucepan, covered with pastry and baked, and then inverted on a plate to serve. It’s a great example of the magic of caramelized sugar: the apples take on a deep, rich mahogany color and become infused with the complex flavors of a well-cooked caramel, and the crisp puff pastry base also becomes practically candied with caramel at the edges, resulting in a fantastic mix of soft, crunchy, and chewy textures."</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSZ9UglXdzHRzMyCNTpQlhV2o6Q9D3UkKEfJYzw3kbGd3NWOMHsAKEnFStTGBOur3fiB3FDAiY99m96rKfhV_M7WymYttIeqT54TFYa3Ks04tWSX68D6XODpQZiX9SxlTxSJSR1_6uEM/s1600/PicMonkey+Collage+a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSZ9UglXdzHRzMyCNTpQlhV2o6Q9D3UkKEfJYzw3kbGd3NWOMHsAKEnFStTGBOur3fiB3FDAiY99m96rKfhV_M7WymYttIeqT54TFYa3Ks04tWSX68D6XODpQZiX9SxlTxSJSR1_6uEM/s1600/PicMonkey+Collage+a.jpg" height="320" width="640" /></a></div>
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<div style="text-align: center;">
For my tatin, I chose to replace the classic apples with banana, apricot and mandarin oranges...all of which melt together in a delicious caramel. I especially enjoy the oranges as they basically disintegrate into the caramel, which is flavored with a touch of cinnamon and rum. Yum! Though my favorite part of this dessert is the homemade creme fraiche. It's insanely easy to make and super creamy and fancy. This whole sweet treat is pretty easy to accomplish, actually. I made two this month and both were done in time for breakfast because I always make my crust the night before.</div>
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Above you can see how it's made. The filling is cooked on the stove top until caramelized. The filling is then topped with a layer of dough. Once it's baked, the whole thing is turned onto a platter and the top crust becomes a bottom crust.</div>
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MovQL4gSbw4NWRanXa3ZqYrNuMq8a4nrelYQe9mrntLMYElYD8whuDw1agV158HawhQMOq6BAVdcNnQLurnsmKK5tYuSf7i-srDa0zFmn8giXmxV0zuRBOShwdJNRkPbsMM6bE7wYM8/s1600/061a.jpg" width="480" /></div>
</div>
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<span style="text-align: center;">Korena told this little story about the tatin's origin. Maybe it's a true story, maybe not, but it's kind of fun:</span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
"The tart is named after the Tatin sisters, who ran a hotel near Paris in the 1880s. Apparently, one day one of the sisters forgot to put a bottom crust on her apple pie, but instead of the disaster she was expecting to pull out of the oven, she ended up with a dessert so loved by the hotel guests that it became the hotel’s signature dish."<br />
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Korena's apple tatin looks <i>amazing</i>, by the way. You can find the PDF file for this challenge<a href="http://www.thedaringkitchen.com/sites/default/files/DB%20Mar%202015%20TarteTatin%20PDF.pdf" style="background-color: white; color: #aa0012; font-family: Times, 'Times New Roman', serif; line-height: 1.3em; text-decoration: none;"> here</a><span style="background-color: white; color: #442200; font-family: Times, 'Times New Roman', serif; line-height: 1.3em;">.</span><br />
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</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><span style="font-size: large;">Mixed
Fruit Tarte Tatin with Homemade Crème Fraiche</span></b><o:p></o:p></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Homemade Crème
Fraiche</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 cup
heavy whipping cream<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
½ cup
sour cream<o:p></o:p></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Stir
together until blended (shaking in a covered mason jar is easiest). Let sit,
covered, at room temperature overnight.
Refrigerate after 10 hours.
Before serving, add a pinch of sugar or two and whip for several minutes
using an electric mixer on high until thickened and fluffy like whipped cream.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Flaky
Tart Crust</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">For one 10 inch tart.</span><o:p></o:p></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">1 3/4 cups flour</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">1 tablespoon sugar</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">1/2 teaspoon salt</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">1/3 cup cold shortening, cut into pieces</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">1/3 cup cold unsalted butter</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">1/3 cup ice water</span><o:p></o:p></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">Whisk together flour, sugar and salt in a large bowl. Drop in
shortening and quickly grate butter directly into the bowl using a cheese grater.
Using your fingers or a pastry cutter, work butter and shortening into
the flour mixture until it's broken down into course, chunky crumbs. Stop
mixing when the largest crumb is about the size of a pea.</span><o:p></o:p></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">Using a fork, quickly stir in 1/3 cup of very cold ice water. If needed, stir in more water in sprinkles
until most of the flour has been picked up by the dough. Turn the rough dough
and crumbs onto a floured surface. Fold the dough over on itself (a very gentle
knead) just until the dough holds together in a mass, about 10 times. Do not
over mix! You will be able to see bits of butter in the dough and this is a
good thing.</span><o:p></o:p></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">Shape the dough into a disk (like a burger patty). Wrap in
plastic wrap and refrigerate for at least an hour before use. The dough will
keep in the fridge for a full day, or you may freeze the dough for up to 3
months. Bring back to a thawed chill before rolling.</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Tarte Tatin</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Makes one
10 inch tart.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
6
tablespoons unsalted butter<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
3/4 cup
packed light brown sugar<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1/2 teaspoon
ground cinnamon<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1/8
teaspoon salt<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 large
ripe bananas, peeled and halved lengthwise<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 cup
halved canned apricots<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 cup
canned mandarin oranges</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1
teaspoon vanilla extract<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1
tablespoon dark rum<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Flour,
for your work surface<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 recipe
of flaky tart crust<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Crème
Fraiche, for serving<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Preheat
oven to 400 degrees. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Melt
butter in a 10-inch skillet over medium heat. Stir in sugar, cinnamon, and
salt. Cook, swirling the pan occasionally (but do not stir), until the mixture browns lightly,
about 3 minutes. Do not over-brown, and if it burns, start over!<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Arrange
the fruit in the skillet, overlapping as needed. If it's going to take you a minute to arrange the fruit, remove the pan from the stove while you do this. Cook without stirring for 3
minutes. Drizzle vanilla and rum over the fruit and cook until the liquid has
thickened, about 1 1/2 minutes. Remove from heat.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white; color: #232323;">Roll out the tart crust 1/4 inch thick using a floured
rolling pin on a well-floured surface.
Cut the dough into a circle by tracing a 10-inch skillet or lid.</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Place the
round of crust on top of the fruit, and slice some vents into the center of the dough. Tuck the edges of the dough in around the filling a little. Transfer to the oven. Bake until the crust
is golden brown and puffed, about 25 minutes. Remove from the oven and
carefully invert the tart onto a serving plate. To invert the tart, cover the skillet with a
serving plate and turn over in one quick motion, then slowly lift the skillet. If
the fruit has shifted, use a spatula to move things into place.<o:p></o:p></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
Serve warm, at room temperature or chilled with dollops of crème fraiche.<o:p></o:p></div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-ZTpReKe1-o0%2FVRBiH7cvFrI%2FAAAAAAAAGlw%2FXspKe4x378M%2Fs1600%2F061a.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MovQL4gSbw4NWRanXa3ZqYrNuMq8a4nrelYQe9mrntLMYElYD8whuDw1agV158HawhQMOq6BAVdcNnQLurnsmKK5tYuSf7i-srDa0zFmn8giXmxV0zuRBOShwdJNRkPbsMM6bE7wYM8/s1600/061a.jpg" -->Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com4tag:blogger.com,1999:blog-8546114062250664432.post-68047396556512973082015-02-27T06:00:00.000-06:002015-02-27T06:00:09.098-06:00Siopao {Asian Stuffed Buns}<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #442200; line-height: 14.960000038147px;">The February Daring Bakers’ challenge is hosted by Julie of </span><a href="http://onewallkitchen.blogspot.com/" style="background-color: white; color: #aa0012; line-height: 14.960000038147px; text-decoration: none;">One-Wall Kitchen</a><span style="background-color: white; color: #442200; line-height: 14.960000038147px;">. She challenged us to an easy, simple filled bun using no-knead dough.</span></span><br />
<span style="background-color: white; color: #442200; font-family: Times, Times New Roman, serif; line-height: 14.960000038147px;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGai5vfqx22btu4c3Lf8_vLcev6d4Wbu2cLA5yT-iiU8TDHL_oJwPQm92kD_ORPGe_OKaT-XewzEUC4wot8LxUJhWZ6FtxmOfh_IiN56VgioY03qHSJEeXCp0zMTtdWpRKLIFkiNZz-gA/s1600/IMG_0170a.jpg" imageanchor="1" style="background-color: white; clear: left; display: inline !important; line-height: 1.3em; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGai5vfqx22btu4c3Lf8_vLcev6d4Wbu2cLA5yT-iiU8TDHL_oJwPQm92kD_ORPGe_OKaT-XewzEUC4wot8LxUJhWZ6FtxmOfh_IiN56VgioY03qHSJEeXCp0zMTtdWpRKLIFkiNZz-gA/s1600/IMG_0170a.jpg" height="480" width="640" /></span></a></div>
<h2 style="margin-bottom: 0.667em; margin-top: 0.667em;">
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: small; font-weight: normal;">I love a savory baking challenge, especially one that is new to me, easy to make, and something that kids and grown-ups love equally! Siopao literally means "steam buns" and if you frequent Asian markets you've likely seen them in the food court. Julie's recipe is for baked rolls, and I wondered how the baking would affect the texture of the bread. Steam buns are incredibly tender, and those that I've eaten have been stuffed with spiced pork. These baked Siopao were also incredibly tender, and I filled mine with pork laab, a minced meat salad that is crazy delicious and packed with traditional Thai flavor. My family went crazy for these! Everyone wants me to make them every day now, which to be honest, I could probably accomplish even on a work night if I made the filling ahead of time. The dough is a no-knead recipe, so you could mix it up and leave it sit in the fridge for the day. Dinner could be on the table in an hour with little active work, after work :)</span>
</div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: small; font-weight: normal;"><br /></span></div>
<div class="separator" style="background-color: white; clear: both; color: #442200; line-height: 1.3em; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJL1m645dR3rkssqAJy5HPSvTai0rAVarB2IP4r9ITFk_YDwK6wkN_Orj97Nzo8LLvZ30cJLdIL20fZ_9gAHHgYWtBri9S7tegxgVrvlanxAhdBal6kPGpdIZJWd-wn9IL5XQy3XdRZE/s1600/roll+1+a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif; font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJL1m645dR3rkssqAJy5HPSvTai0rAVarB2IP4r9ITFk_YDwK6wkN_Orj97Nzo8LLvZ30cJLdIL20fZ_9gAHHgYWtBri9S7tegxgVrvlanxAhdBal6kPGpdIZJWd-wn9IL5XQy3XdRZE/s1600/roll+1+a.jpg" height="480" width="640" /></span></a></div>
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</span><div class="separator" style="background-color: white; clear: both; color: #442200; line-height: 1.3em; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadoNb8wBjr5RDbZUhCeQTHY-RQ7Mkl2EdfgsS49Mjd6en2HuetSpvf-dRpoGxKA87IQju006CxhbcXc9hnQHlWutzH2pU_osfB8pglRind1V032ykOHpF1RYCMYCl12Hr0ZHVlWNf3jg/s1600/roll+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></a></div>
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<span style="color: #442200; font-family: Times, Times New Roman, serif; font-size: small;"><span style="font-weight: normal; line-height: 1.3em;">I served our Siopao with an </span><span style="font-weight: normal; line-height: 20.7999992370605px;">Asian</span><span style="font-weight: normal; line-height: 1.3em;"> cabbage salad, and you can find a recipe for it in my cookbook. I hope you enjoy this recipe as much as we did! For Julie's Daring Baker recipe, you can find the challenge </span></span><a href="http://www.thedaringkitchen.com/sites/default/files/Filled%20buns%20challenge.pdf" style="color: #aa0012; font-family: Times, 'Times New Roman', serif; font-size: medium; font-weight: normal; line-height: 1.3em; text-decoration: none;">PDF here</a><span style="color: #442200; font-family: Times, 'Times New Roman', serif; font-size: small; font-weight: normal; line-height: 1.3em;">!</span></div>
</h2>
<h2 style="background-color: white; color: #442200; line-height: 1.3em; margin-bottom: 0.667em; margin-top: 0.667em;">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Siopao</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;">Savory
Siopao Filling</span><span style="font-size: small; font-weight: normal;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Servings:
12<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">4
tablespoons uncooked rice<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1
tablespoon oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">4
cloves garlic, minced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1
pound course ground pork<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1
tablespoon tamari sauce<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">½ tablespoon
fish sauce<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">One
shallot, minced<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Juice
of one lime<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1
jalapeno, minced (and seeded, if desired to reduce spice)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">2
tablespoons chopped cilantro<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1
tablespoon cornstarch<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1/4
cup cold water<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Toast the rice in a hot dry skillet, stirring often, until nutty and brown. Grind or pound into a course powder.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-YH_aXka05hxONEndAYIK0SnHgHLMP_GNsTzWsT6X2a8VU8Zw-A1GA2Vy5rUU3Q_8XT7LXcvk0OWh6yeAuc_TBLi2aD2AWFCmiipjaF5JSxTdauV3_UUPr9kXRw7PZx_NpDcxkoaorM/s1600/filling.jpg" imageanchor="1" style="clear: left; line-height: 31.2000007629395px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif; font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-YH_aXka05hxONEndAYIK0SnHgHLMP_GNsTzWsT6X2a8VU8Zw-A1GA2Vy5rUU3Q_8XT7LXcvk0OWh6yeAuc_TBLi2aD2AWFCmiipjaF5JSxTdauV3_UUPr9kXRw7PZx_NpDcxkoaorM/s1600/filling.jpg" height="236" width="640" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Heat
oil in a skillet over medium heat, then add garlic and cook for a minute. Add pork, tamari sauce, fish sauce and
shallot. Cook until the pork is cooked
through. Stir in lime juice, jalapeno,
cilantro and toasted rice. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Place
cornstarch and water in a small bowl and stir with a fork or small whisk until the cornstarch is dissolved.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Stir
the cornstarch mixture into the filling and cook for a minute until thickened. Remove from the heat and cool completely before making the rolls.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;"> </span></span><span style="font-family: Times, 'Times New Roman', serif; font-size: small; font-weight: normal;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;">Siopao
Rolls<span style="font-weight: normal;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Servings:
12 large buns<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">2
teaspoons active dry yeast<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1 1/2
cups lukewarm water<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1
tablespoon sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">2
tablespoons melted butter<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1
teaspoon salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">4 to
5 cups all-purpose flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">1
egg, beaten, for the egg-wash<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Mix
yeast, water, sugar, melted butter, and salt together in a large mixing bowl. Slowly mix in flour until it's fully
incorporated and you have a shaggy, very tacky dough, but not wet and sticky.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Cover
the bowl with greased plastic wrap and let it rise for about an hour in a warm
place (such as in a cold oven with the light turned on) until doubled.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Punch
down the dough and turn it out onto a floured surface. Sprinkle some flour over
the top of the dough and fold it over on itself several time until you can shape
it into a smooth ball. Divide the dough
into about 12 equal pieces.<br /><br />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">On a
floured surface, roll each piece into a ball and flatten it into a disc about 6
inches wide.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadoNb8wBjr5RDbZUhCeQTHY-RQ7Mkl2EdfgsS49Mjd6en2HuetSpvf-dRpoGxKA87IQju006CxhbcXc9hnQHlWutzH2pU_osfB8pglRind1V032ykOHpF1RYCMYCl12Hr0ZHVlWNf3jg/s1600/roll+3.jpg" imageanchor="1" style="clear: left; line-height: 31.2000007629395px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif; font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadoNb8wBjr5RDbZUhCeQTHY-RQ7Mkl2EdfgsS49Mjd6en2HuetSpvf-dRpoGxKA87IQju006CxhbcXc9hnQHlWutzH2pU_osfB8pglRind1V032ykOHpF1RYCMYCl12Hr0ZHVlWNf3jg/s1600/roll+3.jpg" height="226" width="640" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Place
a walnut sized mound of filling into the center of the disc, wrap the dough
around the filling, and firmly pinch it closed around the top of the filling.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Place
filled buns, seam side down, on a baking sheet and loosely cover them with
plastic wrap. Let them rest for 1 hour. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Preheat
the oven to 350F.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Brush
your egg wash on the top of each bun. Bake the buns for about 20 minutes, until
golden brown. Serve warm. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br />
Enjoy!</div>
</h2>
Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com1tag:blogger.com,1999:blog-8546114062250664432.post-70180503657282032422015-01-27T05:00:00.000-06:002015-01-27T11:15:10.200-06:00Esterhazy Cake<div style="background-color: white; color: #442200; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><i><span style="line-height: 14.960000038147px;">For the month of January, Jelena from </span><a href="http://bylelush.blogspot.co.uk/" style="color: #aa0012; line-height: 14.960000038147px; text-decoration: none;">A Kingdom for a Cake</a><span style="line-height: 14.960000038147px;"> invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?</span></i></span></div>
<span style="font-family: Times, Times New Roman, serif;"><i><span style="line-height: 14.960000038147px;"><br /></span></i></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRhwmKkMpvzZUBFstApeZc4tfa7Lnt3XvYV35RjU1_FJusV42przMIrtU0uSYhq6CtN1X5Xvru6dqGJaPlBGaKnJz9fGoKFas20cCK8Sh9Qv6Ljq8VX24PHzX1V9WHqGJihh-G7QcTDc/s1600/IMG_0066a.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times, 'Times New Roman', serif; line-height: normal; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRhwmKkMpvzZUBFstApeZc4tfa7Lnt3XvYV35RjU1_FJusV42przMIrtU0uSYhq6CtN1X5Xvru6dqGJaPlBGaKnJz9fGoKFas20cCK8Sh9Qv6Ljq8VX24PHzX1V9WHqGJihh-G7QcTDc/s1600/IMG_0066a.jpg" height="640" width="640" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWZIL9j7WLLMWcZu7ftY-ZrRYaIXOtWbB4KsaTsR7NTqGdyex48G4YXLzgdV6-Fe_2NLWGf9FcOejz7QI44ojuBBTN8KMQQDsBywyxumAcRh1i2pezyWHuZtysAiVmc57yL0b966d1Ko/s1600/IMG_0075a.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times, 'Times New Roman', serif; line-height: normal; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWZIL9j7WLLMWcZu7ftY-ZrRYaIXOtWbB4KsaTsR7NTqGdyex48G4YXLzgdV6-Fe_2NLWGf9FcOejz7QI44ojuBBTN8KMQQDsBywyxumAcRh1i2pezyWHuZtysAiVmc57yL0b966d1Ko/s1600/IMG_0075a.jpg" height="400" width="300" /></a><span style="font-family: Times, Times New Roman, serif;">This month's challenge was exactly that: A challenge! It took me many hours over the course of three days to tackle this one. And a dozen eggs. And 3 pounds of hazelnuts. And 3 sticks of butter. It's a rich one, and is a rewarding experience both to make and to serve at the table.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="line-height: 14.960000038147px;"><span style="font-family: Times, Times New Roman, serif;">A brief story behind this cake: In the 19th century, a confectioner from Budapest baked and named the Esterhazy Torte after the wealthy Prince Paul III Anton Esterhazy de Galantha, a member of the Esterhazy dynasty and diplomat of the Austrian Empire.</span></span><br />
<span style="line-height: 14.960000038147px;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="line-height: 14.960000038147px;"><span style="font-family: Times, Times New Roman, serif;">I am loving all these ancient recipes that are coming down the pipe in the Daring Bakers club! You know it's a good one when people are still talking about it 200 years later...</span></span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<br /></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Esterhazy Cake</b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><strong style="background-color: white; color: #442200; line-height: 14.960000038147px;">Recipe Source:</strong><span style="background-color: white; color: #442200; line-height: 14.960000038147px;"> </span><a href="http://foodforthought-jelena.blogspot.co.uk/2010/07/esterhazi-torta.html" style="background-color: white; color: #aa0012; line-height: 14.960000038147px; text-decoration: none;" title="http://foodforthought-jelena.blogspot.co.uk/2010/07/esterhazi-torta.html">http://foodforthought-jelena.blogspot.co.uk/2010/07/esterhazi-torta.html</a></span><br />
<span style="font-family: Times, Times New Roman, serif;">Servings: 10-12</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />
Ingredients:</span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif;">HAZELNUT
SPONGE CAKE</span><br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">12
large egg whites<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">1
cup superfine baking sugar<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Seeds
scraped from one half of a vanilla bean<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">2
1/2 cups ground hazelnuts<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">2/3
cup all-purpose flour<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">HAZELNUT
CREAM<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">12
large egg yolks<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">1
cup superfine baking sugar<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Seeds
scraped from one half of a vanilla bean<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">1 1/3
cups butter, at room temperature<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">1
1/2 cups toasted ground hazelnuts<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">APRICOT
JAM GLAZE<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">3
tablespoons apricot jam, strained<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">1
teaspoon water<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">CHOCOLATE
AND NUT DECORATION<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">¼
cup dark chocolate<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">1
teaspoon oil<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">1
cup roughly chopped hazelnuts<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">WHITE
ICING<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">About
3 cups powdered sugar<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">2
teaspoons oil<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">4
teaspoons lemon juice<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">About
4 tablespoons hot water<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Directions:<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">PREPARING THE HAZELNUTS<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Place 6 cups of whole hazelnuts on a sheet pan in a cold
oven. Increase the temperature to 350F
and bake for about 15 minutes until a nice aroma starts to come out of the oven
and the nuts have darkened. Begin
checking them often. Continue until their
skins turn very dark brown and the hazelnut 'meat' becomes a caramel color.
Cool completely before grinding/chopping in a food processor as needed
for the recipe.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">CAKE LAYERS<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 325F.
Cut parchment paper into five squares large enough to draw a 10 inch
circle on the paper. Trace a 10 inch
circle on each piece of parchment.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">With an electric mixer on high, beat the egg whites and vanilla
seeds while gradually adding the sugar.
Beat for about 5 minutes until stiff peaks form. Turn the mixer to the lowest speed and add in
the hazelnuts and flour and mix until barely combined. Fold with a rubber spatula until no white
streaks remain in the batter.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UrqOx7TXfkGVO112D6-f5a8-hYOqfEsthok5sVs1wJXJxv7WjPzX_02FhM7E5oXGuQKTOrdeF7oYPgY8QLXerh_8yNXCFmGKBn0zKibimWCPZkNrQwIyqbsAlMC3EZ_9XJODuSMM8XQ/s1600/IMG_0031a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UrqOx7TXfkGVO112D6-f5a8-hYOqfEsthok5sVs1wJXJxv7WjPzX_02FhM7E5oXGuQKTOrdeF7oYPgY8QLXerh_8yNXCFmGKBn0zKibimWCPZkNrQwIyqbsAlMC3EZ_9XJODuSMM8XQ/s1600/IMG_0031a.jpg" height="240" width="320" /></span></a><span style="font-family: Times, Times New Roman, serif;"> Flip one piece of parchment
over (you can see the pencil on the other side) and place it on the flat bottom
of a sheet pan. Evenly spread one-fifth
of the sponge cake batter in the circle.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Bake for 14 minutes until soft but not sticky. Repeat with each sheet of parchment, baking
each round of cake on the flat bottom of a <b>cooled</b>
sheet pan. You will have five rounds of
cake. Cool each cake completely while
still on the paper.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">HAZELNUT FILLING<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">The filling is cooked in a double boiler or a bowl set in a pot
with an inch of boiling water. Be careful that the bottom of the bowl does
not touch the water.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Beat the egg yolks and the sugar with an electric mixer in the
smaller pot/bowl (not on the stove yet) for 30 seconds. Place the smaller pot/bowl
into the larger one and cook for 15 to 20 minutes until slightly thickened and
evenly colored. There will be some darker yellow streaks showing when you stir
and all will be a lighter yellow when it’s done. While it cooks, stir every few minutes, scraping
the sides and the bottom of the bowl. Stir constantly near the end. Let
the filling cool completely.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Beat the cooled cooked yolks for 30 seconds with an electric
mixer. In a separate bowl, beat the room temperature butter with vanilla
seeds for 2 minutes until light and fluffy, then mix this into the cooked yolk
filling. Add in the ground hazelnuts and beat again until combined.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Set aside ¼ cup of the filling to spread around the torte at the
end.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">ASSEMBLY<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmEUWpJO70PnE2JNx2BEQqh4hvF0pjQOsEi2iapmiqjHXzbB6bcyH2gvDCh-HcVMNdf0JDyD9nTr5M81GOLOqomkHYKnczk5cuUWa2JsnOICD5-sTF-jsF6KnhK2Y_kgRe7oaqSSu75I/s1600/IMG_0037a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmEUWpJO70PnE2JNx2BEQqh4hvF0pjQOsEi2iapmiqjHXzbB6bcyH2gvDCh-HcVMNdf0JDyD9nTr5M81GOLOqomkHYKnczk5cuUWa2JsnOICD5-sTF-jsF6KnhK2Y_kgRe7oaqSSu75I/s1600/IMG_0037a.jpg" height="253" width="320" /></span></a><span style="font-family: Times, Times New Roman, serif;">Line a large tray with parchment paper. Remove the paper
from one of the cake rounds and place it onto the tray. Spread one quarter of the remaining filling
evenly over the cake, then place another layer on the top. Repeat, making sure that the last layer of
cake is placed bottom-side-up, but do not spread filling on this top surface.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Place some parchment paper over the torte. Press with your hands
to even it out, put another tray over the torte and place something slightly heavy
on the top to allow the torte to level up.
Place the whole torte with the weight in the fridge for one hour. After the cake has chilled, trim the messy edges to round the cake and straighten the sides.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">APRICOT JAM GLAZE<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Heat the apricot jam and water on the stove until melted.
Remove the paper from the torte and spread the jam on top of it. You want
a very thin layer, just barely covering the torte. Place the torte back
in the fridge for 30 minutes for the jam to cool.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Spread the reserved hazelnut filling around the sides of the cake.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">WHITE ICING and DECORATION<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Melt the chocolate with a teaspoon of oil. Place in a piping bag with a tiny tip or a
plastic bag with a tiny snip in the corner that will act as the tip.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Whisk together the powdered sugar, oil and lemon juice while
adding teaspoon by teaspoon of hot water until the mixture is creamy and very
thick. Mix well. With a hot wet knife
quickly spread the icing over the top of the torte.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HpdsKvdyWtPs8_qw4yEWvBpGT5cmr-i2qY1azKn8jh7-Iw7U0A6GNHzBRyQm5q__VcRaoyshPJ6sN7nmvShVvtC7733caMBJcO5Mf_efq7J5lAG4M5xImpKISsxNGqoOcfZW80Nai00/s1600/IMG_0039a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HpdsKvdyWtPs8_qw4yEWvBpGT5cmr-i2qY1azKn8jh7-Iw7U0A6GNHzBRyQm5q__VcRaoyshPJ6sN7nmvShVvtC7733caMBJcO5Mf_efq7J5lAG4M5xImpKISsxNGqoOcfZW80Nai00/s1600/IMG_0039a.jpg" height="295" width="320" /></span></a><span style="font-family: Times, Times New Roman, serif;">Immediately draw a spiral of chocolate onto the cake, then quickly,
using a wooden skewer or knife tip run lines from the center of the cake to the
edge. Each line should run in a different direction. One running away from the
center and the next one running to the center.
Do not delay on the chocolate decoration process or the chocolate will
cool and set up.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;">Press the remaining crushed hazelnuts around the sides of the cake
to complete the decoration. Let rest in
the fridge for 24 hours before serving.<span style="font-size: 10pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5K4SH-5vqmMpa2TNSVotch3eY-XbuLuUI9E5PGYdSrsiQqjjR_FwfdOJtozOEeZo94_KxeTBs0oVP5EqIbHYPWAlLtA-4ODIzHaluQO6z8VJynD9ZQKsi4Mq_XGCaiZc-ncMiObUMlAE/s1600/IMG_0064a.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5K4SH-5vqmMpa2TNSVotch3eY-XbuLuUI9E5PGYdSrsiQqjjR_FwfdOJtozOEeZo94_KxeTBs0oVP5EqIbHYPWAlLtA-4ODIzHaluQO6z8VJynD9ZQKsi4Mq_XGCaiZc-ncMiObUMlAE/s1600/IMG_0064a.jpg" height="478" width="640" /></a></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DZ_8N12bxJd_EGLejzkDsfG1PDZ4Hi3iR0wrsxsg6aQ34fPC3xD-BX4dtkz0RYnAGrc1xC1OVSmYQe34hkNZ4NBGN5QOPwFrYT-Z6dixRLNahyphenhyphenG07W3D5qYn7b5Te7R8cRl4lWqF62s/s1600/IMG_0092a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DZ_8N12bxJd_EGLejzkDsfG1PDZ4Hi3iR0wrsxsg6aQ34fPC3xD-BX4dtkz0RYnAGrc1xC1OVSmYQe34hkNZ4NBGN5QOPwFrYT-Z6dixRLNahyphenhyphenG07W3D5qYn7b5Te7R8cRl4lWqF62s/s1600/IMG_0092a.jpg" height="640" width="480" /></a></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="text-align: start;">Enjoy!</span></span></div>
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com3tag:blogger.com,1999:blog-8546114062250664432.post-70963432288310989322014-12-27T05:00:00.000-06:002014-12-27T05:00:00.822-06:00Peperkoek with Rum Glaze<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em; text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><i>For the month of December, Andrea from <a href="http://www.4pure.nl/en/about-2/">4pure</a> took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5KOtXXtYy6phRq7fAL6x-Fj-s1LOedQrkq3q0v0NXxATu6hyNvEs8nX81VJlpRIVgK2vOh8dgEBAveE_g8M4vVcX9FZBsQdFVisgx_IfWDMqTXqSgHG9KJDDE4OzxYmZvWvdgnD8ZLk/s1600/IMG_9934a.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times, 'Times New Roman', serif; line-height: 20.7999992370605px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5KOtXXtYy6phRq7fAL6x-Fj-s1LOedQrkq3q0v0NXxATu6hyNvEs8nX81VJlpRIVgK2vOh8dgEBAveE_g8M4vVcX9FZBsQdFVisgx_IfWDMqTXqSgHG9KJDDE4OzxYmZvWvdgnD8ZLk/s1600/IMG_9934a.jpg" height="618" width="640" /></a></div>
<h2 style="background-color: white; line-height: 1.3em; margin-bottom: 0.667em; margin-top: 0.667em;">
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<span style="font-family: Times, Times New Roman, serif;">Andrea describes this festive bread as such:</span></div>
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<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;">"Peperkoek or Kruidkoek is a Dutch sweet quick bread made with warming spices. While we eat this bread for breakfast and lunch, we also have some at our tables for all meals... </span><span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;">The recipes listed in the challenge use gingerbread spices. The gingerbread spice blend I use is the one common in the Netherlands."</span><br />
<span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;">For this challenge, I followed the recipe fairly close to the original, but rather than using ground ginger in the dry spice blend, I added a good amount of fresh grated ginger to the batter. I also cut the wheat flour with some white flour and replaced some of the brown sugar with molasses. And while I expected this sweet bread to be more of a cake, it turned out to be what I would consider the perfect gingerbread. It is slightly dense and chewy, slightly sweet and entirely festive and warming on a cold Christmas morning.</span><br />
<span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgRAbLGQYf81ngY1vmPurkzP7PAO-ffAXLP-AEFIfG3HZiz_BOEwRF5saotesZg-vwtRz9L0TO2ccO62sr8cq6670nTAaGuEt0TVpdCBIQYRCfywu8b-M7P2id2eE1EEhr4_OjWkdPKs/s1600/IMG_9942a.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times, 'Times New Roman', serif; line-height: 20.7999992370605px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgRAbLGQYf81ngY1vmPurkzP7PAO-ffAXLP-AEFIfG3HZiz_BOEwRF5saotesZg-vwtRz9L0TO2ccO62sr8cq6670nTAaGuEt0TVpdCBIQYRCfywu8b-M7P2id2eE1EEhr4_OjWkdPKs/s1600/IMG_9942a.jpg" height="480" width="640" /></a><br />
<span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;">For the rest of Andrea's Dutch bread recipes, see the original </span><span style="font-family: Times, 'Times New Roman', serif; line-height: 1.3em;">challenge PDF</span><a href="https://drive.google.com/viewerng/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxjaGVmaW5kaXNndWlzZXJlY2lwZXN8Z3g6MzZiY2Y2NzhiNTI3YTE4Zg" style="font-family: Times, 'Times New Roman', serif; line-height: 1.3em;"> here</a><span style="font-family: Times, 'Times New Roman', serif; line-height: 1.3em;">!</span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<h1 style="line-height: 1.3em; margin-bottom: 0.5em; margin-top: 0px;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Peperkoek</span></h1>
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<span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;">Servings: 12</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;"><br /></span></div>
<span style="font-family: Times, Times New Roman, serif;"><b>Gingerbread Spice Blend </b></span><span style="font-family: Times, 'Times New Roman', serif; line-height: 14.960000038147px;">(makes 2 to 3 tablespoons)</span></div>
<ul style="background-color: white; line-height: 14.960000038147px; margin: 1em 0px; padding-left: 2em;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">3 tablespoons cinnamon</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1 teaspoon nutmeg</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon cloves</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon cardamom</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon ground white pepper (I used black pepper, actually)</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon ground coriander</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon ground star anise</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon ground mace</span></li>
</ul>
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<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;"><b>Peperkoek:</b></span></div>
<ul style="background-color: white; line-height: 14.960000038147px; margin: 1em 0px; padding-left: 2em;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">2 large eggs</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup dark molasses</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1 1/2 cups lukewarm water</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup fresh ginger, peeled and grated</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">2 tablespoons ground gingerbread spices</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">2 cups dark brown sugar, firmly packed</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">2 cups whole wheat flour</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">2 cups all purpose flour</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">3 1/2 teaspoons baking powder</span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20.7999992370605px; text-align: justify;"><b>Rum Glaze</b> (via <a href="http://www.sprinklebakes.com/2014/12/golden-gingerbread-with-hard-sauce.html#more" target="_blank">Sprinklebakes</a>):</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20.7999992370605px; text-align: justify;">2 cups powdered sugar</span><br style="background-color: white; line-height: 20.7999992370605px; text-align: justify;" /><span style="background-color: white; line-height: 20.7999992370605px; text-align: justify;">1 tablespoon dark rum</span><br style="background-color: white; line-height: 20.7999992370605px; text-align: justify;" /><span style="background-color: white; line-height: 20.7999992370605px; text-align: justify;">Drizzle of milk or cream</span></span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;">Directions:</span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 350°F and coat a 10 inch bundt pan with baking spray.</span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="line-height: 14.960000038147px; text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Put the eggs, molasses, water, ginger, spices and brown sugar in a bowl. Whisk until everything is dissolved.</span></span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;">Add the flours and the baking powder into the bowl and mix all the ingredients with a wooden spoon until the flour is wet. There may be some lumps left- do not over mix.</span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;">Pour into the baking tin and bake for 35 to 40 minutes or until a skewer comes out clean.</span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;">Take the cake out of the oven, allow to cool in the pan for 5 minutes</span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;">After the 5 minutes take the cake out of the pan onto a wire rack to cool down to room temperature. </span></div>
<div style="background-color: white; line-height: 14.960000038147px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 20.7999992370605px; text-align: justify;">For the rum glaze</span></span><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 20.7999992370605px; text-align: justify;">, combine the powdered sugar and rum in a medium bowl. Add milk a few drops at a time while whisking. When the mixture is thick and drops from the whisk in a very thick ribbon back into the bowl, then the correct consistency has been achieved. If the glaze is thinned too much, add additional powdered sugar. Try to keep the glaze quite thick (I wish mine would have been a bit thicker). Place the cake on a wire rack set on a sheet pan. Pour the glaze over top of the cake, allowing it to run down the sides.</span><br style="line-height: 20.7999992370605px; text-align: justify;" /><br style="line-height: 20.7999992370605px; text-align: justify;" /><span style="line-height: 20.7999992370605px; text-align: justify;">Let the cake stand uncovered until the sauce hardens. S</span><span style="line-height: 14.960000038147px;">erve sliced into wedges.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 14.960000038147px;"><br /></span></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33MXHObyFh92oqrLUPCtQ-NV7IHsZkpgVVUt1qq9qOh_oap4gSCMQROObfTu4kUq2SNk-197LFVT4-bqrQBxjx4xgdMfdgLiF97HmC9Ofgj9n6V0HwbwxQ03YaUUAUE_LEyrs61-oCZg/s1600/IMG_9931a.jpg" imageanchor="1" style="clear: left; float: left; font-family: Times, 'Times New Roman', serif; line-height: 20.7999992370605px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33MXHObyFh92oqrLUPCtQ-NV7IHsZkpgVVUt1qq9qOh_oap4gSCMQROObfTu4kUq2SNk-197LFVT4-bqrQBxjx4xgdMfdgLiF97HmC9Ofgj9n6V0HwbwxQ03YaUUAUE_LEyrs61-oCZg/s1600/IMG_9931a.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="line-height: 14.960000038147px;"><b>Enjoy, and happy holidays to you and those you love!</b></span></span></div>
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com2tag:blogger.com,1999:blog-8546114062250664432.post-27081448539995850342014-11-27T07:00:00.000-06:002014-11-27T07:00:07.357-06:00Chocolate Eclair Paris Brest<div>
<div style="text-align: center;">
<i>The November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.</i></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pRHyhumh6CXuW6qzUmCA9trxFbjOLzGiHXPsJH2t437H0U8ww1dmXcAsjg9zPLDpjXMNBJ9SoSCnMdcLQW4j1BlDGcjSzUAZa9chHwW9g_5VF2ikww1W8ytqU9ocL9EGyVTg7QcpT5g/s1600/IMG_9881a.jpg" imageanchor="1" style="clear: left; font-family: Times, 'Times New Roman', serif; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4pRHyhumh6CXuW6qzUmCA9trxFbjOLzGiHXPsJH2t437H0U8ww1dmXcAsjg9zPLDpjXMNBJ9SoSCnMdcLQW4j1BlDGcjSzUAZa9chHwW9g_5VF2ikww1W8ytqU9ocL9EGyVTg7QcpT5g/s1600/IMG_9881a.jpg" height="480" width="640" /></a><br />
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<div style="text-align: center;">
A Paris Brest is made with the same dough as an eclair, though typically it's sandwiched with almond and hazelnut flavored crème mousseline and decorated with slivered almonds and powdered sugar. Our Daring Baker's hostess, Luisa, was completely open to us being creative thinkers with this challenge, so I recreated a chocolate doughnut filled with vanilla pudding and glazed with rich chocolate. I served this chilled, sliced into wedges, and it was fantastic. </div>
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<div style="text-align: center;">
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<div style="text-align: center;">
Pate a choux is used for making cream puff type desserts, because it blows up in the oven and can be filled with pastry cream or other things, both sweet and savory. And it's super easy to make! I made two eight-inch rings of pastry and they both fell a bit when I pulled them out of the oven. Instead of splitting the rings into two layers I used each as sort of a top and bottom "bun" for my doughnut sandwich. The filling is real vanilla bean pastry cream and it is SO yummy. Once chilled, this ginormous doughnut slices up nice and clean. It's not a super refined dessert...but it was really fun to make and kind of charming in a way.</div>
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<b style="color: #232323; font-family: Times, 'Times New Roman', serif; line-height: 20.2859992980957px;"><span style="font-size: large;">Choux Pastry (pate a choux)</span></b><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">Use a deep saucepan for this. When you whisk in the eggs you'll want plenty of room to groove.</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">½ cup butter</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">1 cup water</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">¼ teaspoon salt</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">1/8 teaspoon almond extract</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">1 cup all-purpose flour</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">4 large eggs, room temp</span></span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">1 egg mixed with </span><span style="font-family: Times, 'Times New Roman', serif;">1 1/2 teaspoons water until smooth</span><span style="font-family: Times, Times New Roman, serif;"><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">Line a baking sheet with parchment paper. Preheat oven to 375°F.</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">In a large sauce pan, combine butter, water, and salt. Heat over medium until the butter melts, then remove from stove. Let this cool off the heat for 2 minutes.</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">Add flour all at once and beat the mixture fiercely with a whisk until the dough pulls away from the sides of the pot.</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">Add one egg, and beat until well combined. Add remaining eggs individually, beating vigorously after each addition.</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">The mixture should be somewhat glossy, very smooth, and very thick but not stiff.</span><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">If desired, prepare your parchment by tracing a 6 inch circle with a dark pencil. Flip your paper over and you'll be able see the pattern from above. Pipe three layers of dough in a ring with a half inch round tip or a bag with the corner snipped off, or use a</span></span><span style="font-family: Times, 'Times New Roman', serif;"> star-shaped tip. If you don't have a star tip, use a fork to trace some lines on its surface, this will help the choux pastry to rise properly. Brush with the egg wash.</span><span style="font-family: Times, Times New Roman, serif;"><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><br style="background-color: white; color: #232323; line-height: 20.2859992980957px;" /><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;">Bake for 20 to 30 minutes until golden and puffed. Remove from the oven and cool completely. Slice in half horizontally and fill the bottom layer with pastry cream (recipe below), capping it with the top layer. Or use two intact rings for the two layers of the doughnut sandwich, piping pastry cream between them..</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #232323; line-height: 20.2859992980957px;"><br /></span></span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><span style="color: #232323;"><span style="line-height: 20.2859992980957px;">Set the "sandwich" on a wire rack over a sheet pan and top with lukewarm chocolate glaze (recipe below) and chill until set. Slice and serve immediately.</span></span></span></span><br />
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<b>Pastry Cream</b><br />2 cups whole milk<br />1/2 vanilla bean, split lengthwise<br />6 egg yolks<br />2/3 cup sugar<br />1/4 cup cornstarch<br />1 tablespoon cold unsalted butter<br /><br />In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.<br /><br /><b>Chocolate Glaze</b><br />1 cup heavy cream<br />8 ounces semisweet chocolate, coarsely chopped<br /><br />In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside to cool a bit if you want it thicker. Warm it up a bit if you want to thin it out.</span><br />
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Enjoy!!!<br />
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</span>Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com0tag:blogger.com,1999:blog-8546114062250664432.post-31154615569518475582014-10-27T09:21:00.000-05:002014-11-16T14:17:25.065-06:00Austrian Sachertorte<div style="text-align: center;">
<i>The October Daring Bakers’ challenge was brought to us by Korena of <a href="http://korenainthekitchen.com/">Korena in the Kitchen</a>. She took us to Austria and introduced us to the wonders of the Sachertorte.</i></div>
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I've made many chocolate cakes in my day, but none quite like this. This is a real-grown-up chocolate cake. Dense and not too sweet, lightly flavored with apricot, glazed with more dark chocolate and served with real unsweetened whipped cream. My daughter Penelope, as I've said before, has highfalutin taste in desserts, so this made the perfect birthday cake for her this week!</div>
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To give you a little history of the Sachertorte (I should be doing that when presenting you with all of these foreign treats, shouldn't I? I'll start now...)</div>
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In 1832, Prince Wenzel von Metternich instructed his personal chef to create a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, who was in his second year of training in Metternich's kitchen. The guests loved the cake and Sacher went on to have a career as a pastry chef. Sacher's eldest son Eduard carried on his father's culinary legacy, completing his own training in Vienna, during which time he perfected his father's recipe and developed the torte into its current form. Since then and to this day, the cake remains among the most famous of Vienna's culinary specialties. And it's a very consistent cake...chocolate sponge cake...apricot...chocolate glaze..the word "sacher" written on top with writing chocolate. I (for once) changed very little from the original recipe this month, but if you'd like to take a gander at<span style="font-weight: normal;"><span style="font-size: small;"> the original Daring Bakers challenge recipe, click <a href="http://thedaringkitchen.com/sites/default/files/DBOct2014SachertorteKVedits%20%281%29.pdf">HERE</a>!</span></span></div>
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<b><span style="font-size: large;">Sachertorte </span></b><br />
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For the Cake<br />
¾ cup good quality bittersweet chocolate, chopped<br />
9 tablespoons unsalted butter, softened at room temperature<br />
1 cup powdered sugar<br />
6 large eggs, separated, at room temperature <br />
1 teaspoon vanilla extract<br />
½ cup granulated sugar<br />
1 cup flour<br />
Pinch of salt <br />
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For Assembly<br />
Apricot Glaze (recipe below)<br />
Chocolate Glaze (recipe below)<br />
Writing Chocolate (recipe below)<br />
1 cup cold heavy whipping cream<br />
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Directions:<br />
1. Preheat oven to 350°F with a rack in the center of the oven. Butter and flour the sides of a 9-inch spring form pan, then line the bottom with a circle of parchment paper.<br />
2. Place the bittersweet chocolate in a heat-proof bowl and heat over a small saucepan of barely simmering water (make sure that the bowl is not touching the simmering water) or in the microwave until just melted. Set aside to cool completely, stirring often. <br />
3. Place the butter in a large mixing bowl and beat with the paddle attachment of a stand mixer or electric mixer on medium speed until very light and creamy. Add the powdered sugar on low speed, then increase to medium speed and beat again until light and creamy.<br />
4. Beat in the egg yolks, one at a time, scraping down the sides of the bowl.<br />
5. Add the cooled chocolate and vanilla and beat until well-mixed and very light and creamy, scraping down the sides of the bowl. <br />
6. In a very clean bowl using the whisk attachment, beat the egg whites with about one tablespoon of the granulated sugar on high speed until foamy. Gradually add in the rest of the granulated sugar and continue beating the whites until they form soft, shiny peaks.<br />
7. Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few streaks of egg white remain. Be careful not to deflate the egg whites. <br />
8. Stir together the flour and salt and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift over the remaining flour and fold to combine completely. <br />
9. Spread the batter evenly in the prepared spring form pan.<br />
10. Bake in the preheated oven for 35-45 minutes or until a toothpick inserted in the middle comes out clean. <br />
11. Cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side up onto a rack and allow to cool completely. <br />
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12. Assembly: Turn the cake upside-down so that the perfectly flat bottom of the cake is now the top. Cut the cake horizontally into 2 even layers.<br />
13. Place one layer of the cake on a cardboard cake round (or the bottom of the spring form pan) and spread generously with about half of the apricot glaze. Allow it to soak in.<br />
14. Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Place the cake on a rack set over a plate or baking sheet lined with waxed paper and allow the apricot glaze to set. <br />
15. Make the chocolate glaze and pour it over the top of the cake, first around the edge and then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter. <br />
16. With the writing chocolate, pipe the word “Sacher” in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour. <br />
17. To serve: Whip the heavy cream to soft peaks (this is best done in a cold bowl with cold beaters).<br />
18. Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each wedge of cake with a large dollop of whipped cream. <br />
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<b>Apricot Glaze </b><br />
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1¼ cup apricot jam or preserves (it's best to not use low sugar jam)*<br />
2 tablespoons rum or water <br />
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Directions:<br />
1. Boil the jam and rum/water in a small saucepan over medium heat.<br />
2. Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.<br />
3. Strain through a wire mesh sieve, pressing firmly on the solids. Use while warm. <br />
*I used low sugar jam and I think it prevented my apricot syrup from setting up properly. When I poured my chocolate glaze over the cake, the jam/syrup slid off which is why the sides are all lumpy. Usually sachertortes are beautiful and smooth!<br />
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<b>Chocolate Glaze </b><br />
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1 cup granulated sugar<br />
1 tablespoon light corn syrup <br />
½ cup water<br />
4 oz good quality bittersweet chocolate, chopped <br />
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Directions:<br />
1. Place the sugar, corn syrup and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.<br />
2. Attach a candy thermometer, reduce the heat to medium and cook, stirring, until the mixture reaches 234˚F, about 5 minutes.<br />
3. Remove the saucepan from the heat and whisk in the chocolate. The glaze should be smooth and shiny and a little thicker than Hersheys syrup. If needed, whisk in little bits of chocolate while hot until it's the consistency you are looking for. Use immediately once it hits the right thickness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixs4qwxjDr4qdIu4EHf2EGVD_TS5fzV3-HwTEvqs_8ulK8uRF41HIAs7oanPlgZDpoP0XHPDXVloyni0CR7FbtMHyt6DbmejLIIE11OWUo5qdBSqr40RuTeer7kYWMl2f1IaiQGV7P9eE/s1600/IMG_9833a.jpg" imageanchor="1" style="clear: right; float: right; font-size: x-large; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixs4qwxjDr4qdIu4EHf2EGVD_TS5fzV3-HwTEvqs_8ulK8uRF41HIAs7oanPlgZDpoP0XHPDXVloyni0CR7FbtMHyt6DbmejLIIE11OWUo5qdBSqr40RuTeer7kYWMl2f1IaiQGV7P9eE/s1600/IMG_9833a.jpg" height="320" width="240" /></a><b>Writing Chocolate</b><br />
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¼ cup chopped good quality chocolate<br />
½ teaspoon vegetable oil <br />
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Directions:<br />
1. Heat the chocolate until just melted, then stir in enough vegetable oil to get a pipeable consistency. If necessary, let the chocolate mixture cool slightly to thicken so that it is not too runny, or whisk in a pat of room temp butter to thicken.<br />
2. Place the chocolate in a piping bag with a tiny tip or use a small Ziplock bag and snip off the corner to make a small hole. Practice writing on waxed paper before writing on the cake.<br />
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com3tag:blogger.com,1999:blog-8546114062250664432.post-79414870160966481092014-09-27T08:25:00.000-05:002014-09-27T08:25:00.407-05:00Chodské Koláče (Kolache from Chodsko)<div style="text-align: center;">
<i>The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat –Kolaches!</i></div>
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The Daring Bakers were offered three recipes this month: One of which I<i> really</i> wanted to eat, and one of which was far more creative, totally inspiring and quite tedious. Obviously, I chose the latter, because somehow I seem to be drawn to tedium...and the creative possibilities were not lost on me either! The process was a ton of fun, and the outcome was kind of surprising. I've never eaten a pastry that tasted quite like this. This is my favorite part of the Daring Bakers challenges. At first glance, baked goods seem so similar from one region to another, but they each have their own unique difference that makes each a totally new experience. If you'd like to see the other recipes for creamy filled pastries, Pražský koláč (Prague Kolach) and Dvojctihodné / Moravské koláče (Two fillings / Moravian Kolaches), <a href="http://thedaringkitchen.com/sites/default/files/u5446/Sept_2014_DB_no_pictures.pdf" target="_blank">click here</a>!</div>
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I really loved working with this pastry's dough. It it soft and wet and rich and insanely tender when it's been baked. I don't even know what to compare it to. It's not greasy or flaky. It's very light and slightly yeasty. I will be making this dough again soon and next time will fill it with quark filling and homemade chunky applesauce. Quark is a fresh cow's milk cheese, similar to fresh goat cheese. I had never had it, and had kind of a hard time finding it! Quark is tangy and soft. If you're looking for a substitute...maybe ricotta? Especially homemade ricotta <a href="http://daringbakerduluth.blogspot.com/2013/11/rum-cherry-sfogliatelle-ricci.html" target="_blank">(you will find a super easy recipe in this post)</a> would be nice.</div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ZHoAyFBbTxH0pkpLP0cqn3CvHAVJuxksRTGN7c72pE2ghrjvGbTxGdFrkIxpzMvGi9PETLOILkCFPkX2WgqjJ0PxcsFI6LbgFqn2_q4TDEwF1KEwiLeTMOWV6hYjS-M_GFQO6QF1fAI/s1600/IMG_9757a.jpg" style="clear: right; float: right; font-family: "Times New Roman",serif; line-height: 17.12px; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ZHoAyFBbTxH0pkpLP0cqn3CvHAVJuxksRTGN7c72pE2ghrjvGbTxGdFrkIxpzMvGi9PETLOILkCFPkX2WgqjJ0PxcsFI6LbgFqn2_q4TDEwF1KEwiLeTMOWV6hYjS-M_GFQO6QF1fAI/s1600/IMG_9757a.jpg" height="400" width="300" /></a>My decorations for these pastries were inspired by the beautiful asters decorating the woods edging my yard. I love this time of year in Minnesota and I think the look of the kolace really reflect the beauty of the season!<br />
<br />
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span>
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br /></span>
<b><span style="font-family: "Times New Roman","serif"; font-size: large; line-height: 107%;">Chodské
Koláče</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;">Ingredients</span><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">For
the dough:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />2 teaspoons dry active yeast<br />1/4 cup granulated sugar</span></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">1/2
cup lukewarm milk</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">1 3/4 cup all-purpose flour<br />1 egg, lightly beaten</span><br />
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">1/4 cup butter, softened<br />
zest of ½ lemon<br />1/4 teaspoon salt<br />1 1/2 tablespoons dark rum </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">1/2
teaspoon vanilla extract</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">1 teaspoon oil<br />
1 lightly beaten egg for brushing<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
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<b><span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">For
the quark filling:</span></b></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />1 1/2 cups (about 3/4 lb) quark<br />1/4 cup heavy whipping cream<br />
1/4 cup sugar<br />
A splash/pinch of rum, lemon zest and vanilla extract to taste<br />
1 teaspoon corn starch<br />2 tablespoons butter, softened<br />1 egg white (save the yolk)</span></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />
<b>For the poppy seed filling:</b></span></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />
1/2 cup poppy seeds</span></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">2 tablespoons sugar<br />1/4 cup boiling water<br />
1 egg yolk (leftover from the quark filling)<br />
2 ginger-bread or vanilla wafer cookies, ground (or more if needed for thickening the paste)<br />1/2 teaspoon ground cinnamon<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
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<b><span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">For
the jam filling:</span></b></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />
1/2 cup jam of your choice (traditionally they use plum jam, I used orange marmalade)<br />
A splash of lemon juice and rum to taste<br />1 teaspoon corn starch</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">For
the decoration:</span></b></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">Almond
slivers, pine nuts and golden raisins</span></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">[Optional:<span style="mso-spacerun: yes;"> </span>Stir almond slivers into water that has been
dyed pale purple with food coloring.<span style="mso-spacerun: yes;"> </span>Drain
and dry in the open air for a while before using.]<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><span style="font-size: large;">Directions</span><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">In
a bowl, mix together yeast and 1 teaspoon sugar. Add about half of the warm milk,
mix well and sprinkle with 1 tablespoon flour. Cover with plastic wrap and let
rest for 10 – 15 minutes.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">In
a bowl of your electric mixer (or in a large bowl) mix remaining flour, sugar and milk, egg,
butter, lemon zest, salt, rum, vanilla, oil and the yeast mixture. Knead with
dough hook (or by hand with a wooden spoon) on low speed for about 10 minutes.
Cover with plastic wrap and let rise for about an hour to double its volume.</span></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><br />
Meanwhile, prepare fillings (instructions below) and set them aside. </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">Punch
down the risen dough, fold it and let rise to double again.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">Divide
the dough into 6 equal pieces on a floured surface.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">Prepare 2 large sheet pans with parchment paper. Using floured hands, roll each piece of dough into a ball and press it out into a circle with your fingers into a circle about 6 inches in diameter. While you're pressing the dough out, create raised rims around the edges with your fingers, kind of like you're preparing a pizza crust. </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">Brush
the edges with beaten egg.</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">Decorate
each kolach with quark, poppy seed filling and jam filling, and with almonds
and raisins. <span style="mso-spacerun: yes;">I started each kolach with a generous layer of quark, then decorated the top as I pleased.</span></span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;">Bake
in a preheated 350°F oven until edges turn golden brown, about 20 to 25 minutes. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><b>Quark
filling:</b><br />
In a bowl, mix quark, butter and sugar well. Add whipping cream, rum, lemon zest,
vanilla extract and corn starch and mix together. In a clean bowl of your
electric mixer using clean beaters, beat egg white on high until stiff, then
carefully fold the whites into the quark mix. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><b>Poppy
seeds filling:</b><br />
Finely grind poppy seeds with sugar in a food processor and carefully add
boiling water. Mix in the egg, ground cookies and cinnamon. The consistency should be like frosting. Add more ground cookies until the filling is smooth and slightly thick. Taste it and add
more sugar and cinnamon if you like. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"><b>Jam
filling:</b><br />
Mix together all ingredients. Add a bit of hot water if it’s too thick to spread easily.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7l-zIpV2d1yPLzgSrNUE9aqPeIuyJUhn36WtZSp6CLpF8JcXC3z6-7kx6zjifdo5Zy_mdt1Z8E2TPTDxltiOWr9rl1T55eg4uMuzbjznzrdi8eeK0RIRJkOmb_Z3BMlOXpmf5Fs78STQ/s1600/IMG_9756a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7l-zIpV2d1yPLzgSrNUE9aqPeIuyJUhn36WtZSp6CLpF8JcXC3z6-7kx6zjifdo5Zy_mdt1Z8E2TPTDxltiOWr9rl1T55eg4uMuzbjznzrdi8eeK0RIRJkOmb_Z3BMlOXpmf5Fs78STQ/s1600/IMG_9756a.jpg" height="480" width="640" /></a><span style="font-family: "Times New Roman","serif"; line-height: 107%; mso-bidi-font-size: 12.0pt;"></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: large; line-height: 107%;">Happy decorating! Enjoy!</span></div>
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com1tag:blogger.com,1999:blog-8546114062250664432.post-31795506531383237992014-08-27T06:00:00.000-05:002014-08-27T08:16:46.018-05:00Cinnamon Cream Cheese Ensaimadas<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dr_1ZP5a-9E4W1Qqm8iGcfMN7zhZ_eFeRK0lKFC3oFneOtg3U-7E3pmTn1RQJc6ETPGdmqeAm0j3T8cOSLNJb072yE8KQuulu6tku6FxIu0yHj3PF1IX2KG5xVjIZxYYRtbo3JXg9DM/s1600/IMG_9610a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dr_1ZP5a-9E4W1Qqm8iGcfMN7zhZ_eFeRK0lKFC3oFneOtg3U-7E3pmTn1RQJc6ETPGdmqeAm0j3T8cOSLNJb072yE8KQuulu6tku6FxIu0yHj3PF1IX2KG5xVjIZxYYRtbo3JXg9DM/s1600/IMG_9610a.jpg" height="480" width="640" /></a> <br />
<br />
<div style="text-align: center;">
I am so grateful to the Daring Bakers club members for exposing me to foods that I wouldn't otherwise hear of, much less have the pleasure to eat! <i>The August Daring Bakers' Challenge took us for a spin! Swathi of Zesty
South Indian Kitchen taught us to make rolled pastries inspired by
Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty
yeasted delights gave us lots to celebrate!</i></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKX5cYoUIum6zen2U1_LdJ6hLYVJ2rH3MCZyuLz-TuL2fn9VgBIvp2WUS9UuzvNXeIBPzqv2DSgXRWwlrGLmU-w3XACrb5R3IAvlGRUKilv7L7SzN1nOqGQpaSnyOgjs-tBf7H8-TEmM/s1600/IMG_9621a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKX5cYoUIum6zen2U1_LdJ6hLYVJ2rH3MCZyuLz-TuL2fn9VgBIvp2WUS9UuzvNXeIBPzqv2DSgXRWwlrGLmU-w3XACrb5R3IAvlGRUKilv7L7SzN1nOqGQpaSnyOgjs-tBf7H8-TEmM/s1600/IMG_9621a.jpg" height="480" width="640" /></a> <br />
<br />
<br />
<div style="text-align: center;">
This month, we were offered recipes for a pastry called Chimney Cakes, and also these spiraled rolls called Ensaimadas. The Chimney Cakes look like a lot of fun! But basically out of laziness, I only baked the Ensaimadas, which were pretty easy to make and very tasty. I would compare these to deep fried mini-donuts in flavor and texture. Even though I tried to "fill" the rolls with cream cheese, it melted into the dough so it gave the rolls a nice flavor and the pastry was very moist. But there weren't layers of cream cheese in them at all. I also opted to sprinkle the tops of the unbaked rolls with a thick layer of sugar and cinnamon, and I'm glad I did! Delicious! My Ensaimadas were close to authentic but not quite. Traditionally, they are made with lard (which I did mix with the cream cheese) and doused in powdered sugar after baking. I am guessing the originals are also reminiscent of doughnuts in texture and flavor. I also thought of a Churro when eating mine. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
For the original Daring Bakers recipes for both chimney cakes and ensaimadas, <a href="http://thedaringkitchen.com/sites/default/files/Post_for_chimney_Cake_with_photos.pdf" target="_blank">see here!</a></div>
<br />
<span style="font-size: large;"><b>Ensaimadas</b></span><br />
Makes 4 single serving rolls.<br />
<br />
1 1/4 teaspoon active dry yeast<br />
1/2 cup lukewarm milk<br />
1 1/2 cups flour<br />
1/4 cup sugar<br />
Pinch of salt<br />
1 egg, room temperature<br />
1 tablespoon oil<br />
7 tablespoons lard, softened, divided (butter can be substituted)<br />
5 tablespoons cream cheese, softened<br />
1/2 teaspoon vanilla extract<br />
3 tablespoons sugar<br />
1 teaspoon cinnamon<br />
<br />
Mix the yeast and milk in a small bowl until the yeast has dissolved and let it rest for about 5 minutes or until foamy. In a large bowl, whisk the flour, sugar and salt together. Using a spoon, add the milk and yeast to the flour mixture until the ingredients form a soft dough. The dough might be slightly dry. If it is at all soggy and wet, stir in a little flour. Cover the bowl with plastic wrap and place in a warm room or in a cold oven with the light turned on. Allow the dough to rise for about an hour or until the dough has doubled in size. <br />
<br />
Using your fingers, stir the egg and oil into the dough until fully incorporated. The dough will be super sticky and a little chunky. Turn the dough onto a <u>well</u> floured surface, sprinkle with flour and knead for five minutes. Add flour as needed, and wash your sticky hands every so often, until the dough is smooth and slightly tacky. (It also helps to use a putty knife to fold the dough at first until it's not as wet.) Cover the dough and let it rest for 30 minutes. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdfB65oeOJfxuq55DJJV1POnphZPi4xguogIp6j1PNGlL298KDIMeo5-Jg5WMZ2EqSDeieloQ8WMk5yltwrKQk1yHO7qmoLsSkhq8rxS-eWc6NR6XIb9Xm72aKswS0D1hmg0IN93ZutY/s1600/IMG_9604a.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdfB65oeOJfxuq55DJJV1POnphZPi4xguogIp6j1PNGlL298KDIMeo5-Jg5WMZ2EqSDeieloQ8WMk5yltwrKQk1yHO7qmoLsSkhq8rxS-eWc6NR6XIb9Xm72aKswS0D1hmg0IN93ZutY/s1600/IMG_9604a.jpg" height="240" width="320" /></a>Roll out the dough on a lightly floured surface into a rectangle about 13 inches by 18 inches (trimmed to even out the edges). In a small bowl, mix together 5 tablespoons of lard, cream cheese and vanilla until blended. Using your hands, spread this mixture over the dough. Slice the dough into 4 equal sized rectangles, as pictured.<br />
<br />
Roll up each rectangle starting on the long side and using your hands shape each piece of rolled dough into a rope about 16 inches long.<br />
<br />
Wrap each rope into a loose snail shape on a parchment lined sheet pan (two on each of two large pans) with ample space between them.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenT_o3R2CNp_HN2et0FSWA9WQVukQU2RZyBoWNOv3leGQgQEjPnz_gqveVf-axSFhf6X8HBLjIkf3rWtjmQgSkktbt7_XrOv4i0K0jVUyiNV9nfDMBlbfGYmwAeUfWDu9_6D3oNw4agM/s1600/IMG_9606a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenT_o3R2CNp_HN2et0FSWA9WQVukQU2RZyBoWNOv3leGQgQEjPnz_gqveVf-axSFhf6X8HBLjIkf3rWtjmQgSkktbt7_XrOv4i0K0jVUyiNV9nfDMBlbfGYmwAeUfWDu9_6D3oNw4agM/s1600/IMG_9606a.jpg" height="240" width="320" /></a>The snail shape should include a bit of space between the coils, as this dough will rise until nearly tripled in size. Cover the rolls and place the sheet pans in the refrigerator overnight.<br />
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In the morning, remove the rolls from the fridge. Leave them sit at room temperature until they are nearly tripled from their original size (or if they already are, you may bake them right away). Heat your oven to 350F. Brush the top of the ensaimadas with the remaining 2 tablespoons of lard, melted. Sprinkle the rolls with a mix of sugar and cinnamon. Bake for 20 minutes, rotating the pans halfway through if you're forced to bake them on two racks. Remove from the oven when browned on top. Cool on wire racks and serve fresh.Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com1tag:blogger.com,1999:blog-8546114062250664432.post-8027419701088827892014-07-27T07:30:00.000-05:002014-07-27T10:43:36.629-05:00Surprise Inside Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CA-KkYQk8TfigSA480xxafh0kpJuAIVylG5TvgcPI4BsmqgctwjgOAneJ4j0mFPwgC6eqdq9YKVW_2b-amP8faoUrQ1w_hR1mWVICtVUsmazBzGZMU4KOv5EEf4_P0DtUxPKB6ebhE8/s1600/IMG_9450b.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-family: Times, Times New Roman, serif;">Can you guess what's hiding under this vanilla bean buttercream? It's a pleasant surprise!</span></div>
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<i><span style="font-family: Times, Times New Roman, serif;"> For the July Daring Baker’s Challenge, Ruth from The Crafts of
Mommyhood challenged us to bake a cake. But not just any cake; she
asked us to add in a special surprise for our eyes as well as our taste
buds! </span></i><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Cherry Rainbow Cake!</b></span></td></tr>
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<span style="font-family: Times, Times New Roman, serif;">This post marks my third anniversary in the Daring Bakers club! <span style="text-align: start;">Can you believe I have posted on this blog at least <i>once a week </i>since July of 2011!? I have decided it's time to let go of that expectation of myself... But I will continue my monthly commitment to the DB challenges, and hope to have more time on my hands to give each challenge the best of myself! </span>This cake definitely represents how much fun I've had since I started baking and blogging in 2011. This month our challenge was to create a surprise for the eyes and this cake definitely does the trick!</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">I love recipes that are surprisingly simple. This cake and frosting are not complicated at all. The technique used to make this cake is called zebra striping and it's done by scooping alternating colors of cake batter into the center of a pan. It's typically made with chocolate and vanilla and with thicker stripes. I created rainbow colored batter and alternated the colors (in traditional rainbow order) with white batter, using a tiny scoop (the smaller the scoop, the thinner the stripe). </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I am glad I added white batter between the layers of color. Since there is not much white showing in the cake, I am guessing the colors may have muddled together without the white buffer. I also washed my scoop in a bowl of warm water between every color for most of the cake. I tried letting the colors mix a little with a "dirty" scoop for the last few layers and things started to look a little messy. The center of this cake was therefore mostly purple, with no clear swirl of color that I had hoped to see. Clean your spoon if you want nice crisp lines, but feel free to experiment with pattern and color. I had fun doing it! I am imagining a green or black ombre cake...definitely lots of possibilities!</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Rainbow Zebra Surprise Inside Cake</b></span><br />
<span style="font-family: Times, Times New Roman, serif;">Serves 10 to 12. White cake and frosting are both from the <a href="http://www.sprinklebakes.com/2014/02/buttons-birthday-cake-easy-white-cake.html" target="_blank">Sprinklebakes blog.</a></span><br />
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<b style="font-family: Times, 'Times New Roman', serif; line-height: 20.799999237060547px; text-align: justify;">Cake:</b><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">1 box white cake mix</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">1 cup flour</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">1 cup sugar</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">Pinch of salt</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">1 cup sour cream</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">1 cup water</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">3 large eggs</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">1 teaspoon vanilla extract</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">1/2 teaspoon almond extract</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" />Gel food coloring in rainbow shades</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">1 teaspoon cherry flavored exact</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">Whisk together cake mix, flour, sugar and salt in a large bowl. In a separate bowl, blend together the sour cream, water, eggs and extracts. With a hand mixer on low speed, gradually mix the wet ingredients into the dry until combined well. Spoon 1/2 cup of batter into 6 small bowls (1/2 cup in each bowl). You will have about 1 1/2 cups white batter left in the large bowl. Into each of the small bowls, mix 1/2 to 2/3 teaspoon gel food coloring in each color of the rainbow (red, orange, yellow, green, blue, purple). Into the white cake batter, mix 1 teaspoon cherry flavored extract. When you beat in the colorings and the cherry extract, mix well on high for one full minute, and wash your beaters between colors. Prepare a large bowl of warm water and a towel next to your work space. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">Spray two 9 inch cake pans with baking spray and preheat your oven to 325F. Plan to work on both cake pans at the same time, to save yourself the trouble of washing your spoon as often. Using a 2 tablespoon cookie scoop, spoon batter into the center of the cake pans in this order: white, red, white, orange, white, yellow, white, green etc. Between each scoop, rinse and dry your scoop (within reason, mine was slightly soiled and a little wet sometimes). Continue the pattern until you run out of batter. Your cake pans will be 1/2 to 2/3 full.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTA073mCwhGNK8YVOBa1yBAbku8rY2G8JDZSc__whkQiCTtfbcbQ7LPSZvRZ-IpoM01rPxQ54G3IWaVng7zlClNfhZYrAWmgD-OWDmo0mv11WbVf_zlHFAyQqOVoCU5bXm8VdmFdtrO8/s1600/IMG_9449a.jpg" imageanchor="1" style="background-color: white; clear: right; float: right; line-height: 20.799999237060547px; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="color: black; font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTA073mCwhGNK8YVOBa1yBAbku8rY2G8JDZSc__whkQiCTtfbcbQ7LPSZvRZ-IpoM01rPxQ54G3IWaVng7zlClNfhZYrAWmgD-OWDmo0mv11WbVf_zlHFAyQqOVoCU5bXm8VdmFdtrO8/s1600/IMG_9449a.jpg" height="400" width="300" /></span></a><span style="font-family: Times, Times New Roman, serif;">Bake for 35 to 40 minutes, or until the center </span><br />
<span style="font-family: Times, Times New Roman, serif;">batter is cooked and the top is lightly browned. Cool completely before frosting.<br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><b style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">Vanilla Bean Buttercream:</b></span><span style="font-family: Times, Times New Roman, serif;"><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">2 cups unsalted butter, softened</span></span><span style="font-family: Times, Times New Roman, serif;"><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">5 cups powdered sugar</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">Seeds of 1 vanilla bean</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">2 tablespoons milk or cream</span><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">In a bowl using a hand mixer, mix together the butter and powdered sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><br style="background-color: white; line-height: 20.799999237060547px; text-align: justify;" /><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">Add vanilla bean and cream and beat again for another minute. If you find the buttercream is too thin or light, add up to one cup powdered sugar. Beat on high for about a minute more or until light and fluffy.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">Frost the layers of cooled zebra cake with room temperature buttercream, as you would a birthday cake. I did not level my cake layers, but you can if you like. For the decoration, I used black sugar sheets cut into strips (and glued together using tiny bits of buttercream). The polka dot toppers are black Sixlets. They sell sugar sheets and Sixlets at Hobby Lobby and Micheals (or online).</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20.799999237060547px; text-align: justify;">Chill for several hours or overnight before serving, preferably.</span></span><br />
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Have fun and enjoy!<br />
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com6tag:blogger.com,1999:blog-8546114062250664432.post-31987746244432735522014-07-12T09:18:00.000-05:002014-07-12T09:18:00.396-05:00Asian Chopped Salad with Marinated Chicken Nuggets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-_T_aKCE41X8GYzN3ZzoMJE61IDQ8g7ipKQu5kRnLUvWG68ZoF9alhO6cd6sNCKuR9DdW_Weic2b9RWpH-AOmLe0DE4l5FCrazVNuJciUwYZi_KyPrc6TxmK7g3zrScO_ld1mm3qPR8/s1600/IMG_8739a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIPGn-VQvF8BE_LMzsZKaZ7WAPMry2OeYEL_ksTdvangyItQ0qv2IGklUr745GQENMgtXCkbSQ4lLnm-ZldbjKQfog1Ff5SdPmRivV4BSe9YLGD8q97xdx_4mrfbltamTlYjy1Auzwh4/s1600/IMG_8739a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIPGn-VQvF8BE_LMzsZKaZ7WAPMry2OeYEL_ksTdvangyItQ0qv2IGklUr745GQENMgtXCkbSQ4lLnm-ZldbjKQfog1Ff5SdPmRivV4BSe9YLGD8q97xdx_4mrfbltamTlYjy1Auzwh4/s1600/IMG_8739a.jpg" height="578" width="640" /></a></div>
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Finally, I am sharing a dinner salad! I really do eat a lot of salads but I rarely put them on the blog. Salads always seem too common sense to insult you with a recipe, I guess. But this one, I got from the Wagamama Cookbook and while most of it can be toyed with, there is a dressing on here that is to die for. I will share that recipe below.<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i><b>For the salad,</b></i></span> I chopped sweet peppers with cilantro and spring greens and lots of green onion. And I topped it with these fried chicken nuggets. The nuggets are made by marinating large cubed chicken thighs in fish sauce, garlic, ginger, cilantro, tamari and vegetable oil for a day. The chicken pieces are then tossed lightly in cornstarch and deep fried in hot vegetable oil until golden. Holy cow, do try this! It's worth any amount of effort, and actually comes together pretty fast. Note that for the salad pictured above, I added some <a href="http://laymytable.com/tag/amai-sauce-recipe/" target="_blank">amai sauce</a>, which is dark, salty, tangy and sweet. I really like to pack this salad with major flavor. I often go very heavy on the spice and the ginger, but I try to be careful not to add too much dressing, or things all start to taste the same.<br />
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And here's the recipe I hope you try...<br />
This comes from the <a href="http://www.barnesandnoble.com/w/wagamama-cookbook-the-hugo-arnold/1111741970?ean=9781435129436" target="_blank">Wagamama Cookbook</a>, which is one of my favorite books of all time. There are so many recipes in here that are knocking my socks off.<br />
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<b><span style="font-size: large;">Wagamama Salad Dressing</span></b><br />
Makes one cup.<br />
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2 teaspoons minced shallot<br />
One inch section of fresh ginger, peeled and grated finely<br />
One clove garlic, minced<br />
1 1/2 tablespoons rice vinegar<br />
1 tablespoon ketchup<br />
1 tablespoon water<br />
a bit less than 1/2 cup flavorless oil<br />
3 tablespoons low sodium tamari sauce<br />
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Mix all together by shaking vigorously in a lidded jar. Keeps in the fridge for several days.<br />
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You may be surprised how good this is. I hope you try it!<br />
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Enjoy!Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com0tag:blogger.com,1999:blog-8546114062250664432.post-30388756152975315412014-07-03T20:21:00.000-05:002014-07-03T20:24:42.013-05:00Rhubarb Sugar Cookie Crisp<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O_wO075_p3LlFPF5o6AnahX_v3dNxg23dSTiPOiv-sVVqhO8t1-qudzGQZLL77BXIbDvj-dlhaqNgJAbkhZMBnwppz8lyTbM8c1uqI36pD_6qY5zB1kEqRx8sf3Y0XZgIRoqo9qeYt0/s1600/IMG_9293a.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O_wO075_p3LlFPF5o6AnahX_v3dNxg23dSTiPOiv-sVVqhO8t1-qudzGQZLL77BXIbDvj-dlhaqNgJAbkhZMBnwppz8lyTbM8c1uqI36pD_6qY5zB1kEqRx8sf3Y0XZgIRoqo9qeYt0/s1600/IMG_9293a.jpg" height="640" width="640" /></a><br />
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I suppose I should be thinking about 4th of July recipes...but instead I'm worried about what to do with all the rhubarb in my fridge and freezer. I saw something like these bars on the Smitten Kitchen blog. The bottom is basically like a dense and chewy sugar cookie and the rhubarb is perfectly tart and sweet with a nice oatmeal crumb topping.</div>
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This recipe makes the perfect amount for a party. It's true, though, that these bars are best when eaten cold from the fridge.<br />
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<b><span style="font-size: large;">Rhubarb Sugar Cookie Crisp</span></b><br />
From <a href="http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/" target="_blank">Smitten Kitchen</a>. Serves a party.<br />
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3 cups rolled oats<br />
3 cups all-purpose flour<br />
1 1/2 cups brown sugar<br />
1/2 teaspoon salt<br />
1 1/8 cups butter, melted</div>
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6 cups diced rhubarb, fresh or frozen<br />
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3 large teaspoons cornstarch<br />
1/2 cup sugar<br />
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Heat oven to 375F. Line an 11 by 17 (or similarly sized) pan with parchment paper.<br />
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Place oats, flour, brown sugar and salt in a large bowl and mix. Pour melted butter over and stir with a fork until small clumps form. Add a bit of flour if it seems greasy or pasty. Set aside 1 1/2 cups of the crumb mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.<br />
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Mix rhubarb, cornstarch and sugar in the large bowl. Spread the fruit over the crumb base. Scatter reserved crumbs over the fruit and bake for 40 minutes or until browning nicely.</div>
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Cool and slice into bars. Chill well before serving.<br />
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com1tag:blogger.com,1999:blog-8546114062250664432.post-59207415461589260552014-06-27T06:30:00.000-05:002014-06-27T06:30:01.174-05:00Orange Spiced Skillet Rolls with Cream Cheese Glaze<div style="text-align: center;">
<i>This month the Daring Bakers kept our creativity rolling with cinnamon
bun inspired treats. Shelley from C Mom Cook dared us to create our own
dough and fill it with any filling we wanted to craft tasty rolled
treats, cinnamon not required!</i></div>
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I just recently became obsessed with this<a href="http://www.sprinklebakes.com/2014/04/giant-skillet-cinnamon-roll-and-fair.html" target="_blank"> skillet cinnamon roll</a> on the <a href="http://www.sprinklebakes.com/" target="_blank">Sprinkle Bakes</a> blog. I've also been going through a list of recipes from my grandma's church cookbook, and one happened to be called "Something Different Cinnamon Rolls." It was my Grandma Betty that contributed that recipe to her community cookbook, and it's a fun one to get creative with. The recipe includes yeast and flour and all that traditional stuff, with the addition of a box of cake mix. So you can imagine the flavor combinations get endless at this point. Chocolate mix with cinnamon chocolate filling...Lemon mix with lemon curd filling...Spice cake with almond and apricot filling...I could probably fill a notebook with these!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNzC8pbDtrimwxR6eDZ32aNuuJ8n7Pp7xkymnRB-JLdMpdA0WbCkN5hyC0b3S1vbtmgklR3_-jqJ3s0M8AhJOooaO1QYybVp5uqaE-ATEKUNC9a7v_cr4cWbT2oEuntKrzYAXbsEFFmc/s1600/IMG_9272a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNzC8pbDtrimwxR6eDZ32aNuuJ8n7Pp7xkymnRB-JLdMpdA0WbCkN5hyC0b3S1vbtmgklR3_-jqJ3s0M8AhJOooaO1QYybVp5uqaE-ATEKUNC9a7v_cr4cWbT2oEuntKrzYAXbsEFFmc/s1600/IMG_9272a.jpg" height="400" width="400" /></a>I went to the store pretty open to whatever came to mind in the cake mix aisle. And I settled on carrot cake mix using orange juice in place of water, cinnamon brown sugar filling with orange zest, and a simple powdered sugar glaze with cream cheese and more orange zest. These flavors are a total knockout and the skillet method creates endless layers of gooey goodness where almost every bite is the soft and warm center of a cinnamon roll that we all love!</div>
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Usually when you make cinnamon rolls, you roll up a rectangle of dough and slice it into little rolls. This time, you will cut the dough into strips and wrap them around in a large pan. It's kind of a messy process. But it's worth it.</div>
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<span style="font-size: large;"><b>Orange Spiced Skillet Rolls with Cream Cheese Glaze</b></span><br />
Makes one 10 inch, one 8 inch and one 6 inch roll (these are the sizes of cast iron skillets that I own). You could also use a couple 9 inch cake pans. The dough may also be rolled and sliced like regular cinnamon rolls to make 2 or 3 dozen small rolls.<br />
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Dough:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6NClB90E7E2rHvQCRU9QoMzWN5QnVrQpmzXLv7nUFCIlaMkdobHqMTqr67Q9ig8r9gtQFeep38-TMZrCvme0ajzNTcEwl_Y9BMplqksZPKTsjHyDDPMKWrcyGUjRGPyln8z7Ae6XUaU/s1600/IMG_9254a.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnimrA7-YemXZTyoZX38PoK6q-of_xpbMMR3gbOnG42SSX-Jsb6fkbR3DRfw_r7KkBLx6kfFiGEajSptN-PN4N4pn5E_MA7_KqhPHCFscjdx4PamVKtFxR9tqKIkhnnUNDN8nddSvczgQ/s1600/IMG_9266a.jpg" height="240" width="320" /></a>1 box carrot cake mix<br />
1 teaspoon salt<br />
2 tablespoons active dry yeast<br />
1 teaspoon vanilla <br />
2 1/2 cups lukewarm orange juice (warmed gently on the stove)<br />
5 cups flour<br />
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Filling:<br />2 1/2 teaspoons cinnamon<br />1 cup white sugar<br />1/2 cup brown sugar<br />Zest of one orange<br />10 tablespoons butter, softened <br />
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Glaze:<br />
5 ounces cream cheese<br />5 tablespoons butter<br />5 tablespoons milk<br />Zest of one orange<br />2 1/2 cups powdered sugar <br /><br /><br />Dissolve cake mix, salt, yeast and vanilla in warm orange juice in a very large bowl. Stir in flour one cup at a time. If needed, add more flour in 1/4 cup increments until the dough is pulling together around the spoon and not sagging wetly into the bowl. Cover and let rise for one hour. Punch down and rise on the counter until doubled or in the fridge overnight, covered in greased plastic wrap (it will rise very tall overnight). On a well floured surface, knead the dough for a couple minutes, adding more flour as needed to create a dough that is smooth and a little stickier than bread dough. <br />
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Let the dough rest for a few minutes while you clean up the counter. For the filling, mix together cinnamon, white and brown sugar and orange zest in a bowl.<br />
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Divide the dough in half and roll each piece into a large rectangle on a well floured surface (mine was about 16 by 12 inches and 1/3 of an inch thick). One half at a time, warm the softened butter in your hands and spread the butter over the dough using your fingers. Spread each rectangle of dough with half of the filling. Trim the edges neatly and slice the rectangle into even strips about 2 1/2 inches wide (I sliced mine the long way but it may have been easier to go the other way and have shorter strips).<br />
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Roll up the strips into a spiral, overlapping the ends barely when needing to start a new strip, until your roll is too big to manage without sagging and falling over. Place this roll in the center of your skillet. Carefully wrap additional strips around the center roll until your skillet is full (or close to it). I had almost exactly enough dough to fill a 10, 8 and 6 inch skillet. Let rise about an hour or until puffy but not quite doubled in size.<br />
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Preheat the oven to 400F. An 8 inch roll will bake about 25 minutes. Give or take 5 to 10 minutes for the smaller and bigger rolls. Bake until a skewer inserted in the center of the roll comes out clean. Cover the top with foil if it's too dark before the center is baked.<br />
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For the glaze, melt cream cheese, butter, milk and orange zest together in a medium saucepan over medium heat. Whisk until smooth (though there may be tiny lumps of cream cheese remaining). Add powdered sugar and whisk vigorously until smooth. If the glaze is too thick, add a little milk to thin it out.<br />
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Glaze the rolls while they're hot and serve the rolls sliced into wedges while still warm.<br />
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Enjoy!<br />
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Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com13tag:blogger.com,1999:blog-8546114062250664432.post-88872524297399498792014-06-20T08:43:00.000-05:002014-06-20T08:43:01.878-05:00Popovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlXit9884tp2weA8VdkjRXxWRgCjEDxORttc0IlwC2PKTlz9q995U4oeVh9dCUEWoVpoIlA18cM890SvMJHsEmbGq3NzmQcRWVQHzxkYE0d-I00swYHWQH_VDJWlZcOer2VPP53ECrMw/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlXit9884tp2weA8VdkjRXxWRgCjEDxORttc0IlwC2PKTlz9q995U4oeVh9dCUEWoVpoIlA18cM890SvMJHsEmbGq3NzmQcRWVQHzxkYE0d-I00swYHWQH_VDJWlZcOer2VPP53ECrMw/s1600/PicMonkey+Collage.jpg" height="320" width="640" /></a></div>
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I'm trying to think of how to describe a Popover to those that have never had one...They are actually sort of similar to a <a href="http://daringbakerduluth.blogspot.com/2011/08/flying-dutchmans.html" target="_blank">Flying Dutchman</a> (also called a Pannekuken), at least the batter is similar. But these are baked longer in a muffin tin so they are crispy and chewy. They are also kind of like a cream puff in that they blow up with a kind of soft and eggy middle. Popovers are served warm and fresh with butter and honey. At least that's how we serve them. I also love a little strawberry jam with mine. Yum!<br />
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My mom used to make these on Sunday mornings sometimes. When I finally did the same, my kids were super pumped and begging for more!<br />
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<b><span style="font-size: large;">Popovers</span></b><br />
Adapted from Sonja Huber's recipe in my Grandma Betty's church cookbook. <br />
Makes about 15 small/regular or 6 large/jumbo.<br />
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2 eggs<br />
1/2 teaspoon salt<br />
1 cup flour<br />
1 tablespoon melted butter<br />
1 cup milk<br />
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Preheat the oven to 375F. Grease a muffin tin well and preheat the tin in the oven for at least five minutes.<br />
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Mix all ingredients together using an electric mixer on high until smooth. Fill your hot muffin tins half full. Bake 40 minutes for small popovers and 45 minutes for large. Remove from the oven and slash the side/center of each popover with a sharp knife to allow steam to escape. Return to the oven and bake small popovers 10 minutes more and large popovers 15 minutes more.<br />
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Serve immediately and enjoy!<br />
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<br />Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com1tag:blogger.com,1999:blog-8546114062250664432.post-74302851201456907812014-06-15T17:40:00.000-05:002014-06-15T17:44:50.898-05:00Beef Sashimi Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAXhAcfmo99GMpwvHFURBk9Qj2wmbJkN2kORgOBzFU14LWS8kdm9lXafhN965Xli6gbOFNqlKf8PqGOnnacpbJFxEaDKJMOwCK-GWVv38uBpZnP0Xls-kGF6yc9P-r9ab0AUC-9vXtVA/s1600/IMG_9284a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAXhAcfmo99GMpwvHFURBk9Qj2wmbJkN2kORgOBzFU14LWS8kdm9lXafhN965Xli6gbOFNqlKf8PqGOnnacpbJFxEaDKJMOwCK-GWVv38uBpZnP0Xls-kGF6yc9P-r9ab0AUC-9vXtVA/s1600/IMG_9284a.jpg" height="640" width="640" /></a></div>
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I'm fairly certain that ninety percent of people from the US will be grossed out by this salad because, yes, it's made with raw beef. Specifically, tenderloin (and there is no better word to describe it than "tender") that's seared for a mere 15 seconds on each side then chilled until it's firm enough to slice wafer thin. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDwVUMmRv3FVnZVLIu9dV2s3s0kE_EIfKfBztPRNGmlWdvenVyyJoh113xwVYIN5NRODkHwDHgA_zz66apcHVQP6QszjdhhB_MrCy9GQJHLhKouWdoyXnsnYCw03Tw3cYKwv-L5d50rs/s1600/IMG_9281a.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDwVUMmRv3FVnZVLIu9dV2s3s0kE_EIfKfBztPRNGmlWdvenVyyJoh113xwVYIN5NRODkHwDHgA_zz66apcHVQP6QszjdhhB_MrCy9GQJHLhKouWdoyXnsnYCw03Tw3cYKwv-L5d50rs/s1600/IMG_9281a.jpg" height="400" width="300" /></a>I modified this recipe from one in the <a href="http://www.wagamama.us/" target="_blank">Wagamama</a> Restaurant's cookbook. If you're open to it and looking for a meal that will make you feel like a million bucks, try this! I loved it better than anything I've ever eaten in a sushi restaurant, and while tenderloin is pricey, the meal cost me about $20 to make. Compared to the bill at a good sushi restaurant? Definitely worth the minimal effort it took to make this myself!<br />
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The beef is incredibly tender and creamy (similar in texture to tuna sashimi), the flavors are striking yet simple and a portion of salad is quite filling though you can also eat a ton of it, which you may want to do...Especially if you take the time to make the dipping sauce! Sorry I didn't think to photograph the sauce. It's brown, thin, punchy, spicy and slightly sweet. Delicious!<br />
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Adapted from the amazing <a href="http://www.barnesandnoble.com/w/wagamama-cookbook-the-hugo-arnold/1111741970?ean=9781435129436" target="_blank">Wagamama Cookbook</a>.</div>
Serves 2 to 3.<br />
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6 ounce beef tenderloin<br />
one quarter head of savoy cabbage<br />
half an english cucumber <br />
4 small sweet peppers<br />
half a red onion<br />
3 green onions<br />
half a seeded diced green or red chili pepper<br />
handful fresh chopped cilantro <br />
2 inch piece of peeled ginger cut into matchsticks<br />
Lime wedge<br />
Salt <br />
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Sear beef in a hot non-stick skillet for 15 seconds on each side. Run under ice cold water until cool. Wrap in plastic wrap and chill in the freezer for about one hour. Slice all vegetables thinly, toss everything but the beef, lime and salt together and place in a large shallow bowl (or a pie plate). Set this in the fridge to stay cold.<br />
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Slice beef thinly once it has firmed up in the freezer. Spread sliced beef over the vegetables. Squeeze lime over all and give it a pinch of course salt. Eat with chopsticks.<br />
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If desired, dip your bites of salad into a mix of 1/4 cup tamari sauce, 1/4 cup malt vinegar, 1/2 tablespoon sugar, one teaspoon sesame oil, half a sliced thai chili and one small clove minced fresh garlic all of which has been heated just until the sugar dissolves. If using the sauce, omit the lime and salt.<br />
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Enjoy!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDwVUMmRv3FVnZVLIu9dV2s3s0kE_EIfKfBztPRNGmlWdvenVyyJoh113xwVYIN5NRODkHwDHgA_zz66apcHVQP6QszjdhhB_MrCy9GQJHLhKouWdoyXnsnYCw03Tw3cYKwv-L5d50rs/s1600/IMG_9281a.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a>Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com0tag:blogger.com,1999:blog-8546114062250664432.post-66908938832421735602014-06-07T08:41:00.000-05:002014-06-07T11:07:55.381-05:00Love Bird Card for Father's Day<div class="separator" style="clear: both; text-align: center;">
I love making homemade cards, and this is one of my favorites that I learned back in the day when I ran a day care. If you can get your little one to sit still long enough, you can turn their tiny hand prints into love birds! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZu27bNI4yD4V9_VIBxu1N9ccSPwC1xfY3HexP2YUToq7epv_Nj6s9lQq6rQi_7m-L2pa9Vk5_Hj267OyICvuP5bwZYrMLWSVPxeANMIBzIoc05fDcvJXpbBQ10Cg8_RsN5mlOJRgqEOI/s1600/IMG_9201a.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZu27bNI4yD4V9_VIBxu1N9ccSPwC1xfY3HexP2YUToq7epv_Nj6s9lQq6rQi_7m-L2pa9Vk5_Hj267OyICvuP5bwZYrMLWSVPxeANMIBzIoc05fDcvJXpbBQ10Cg8_RsN5mlOJRgqEOI/s1600/IMG_9201a.jpg" height="432" width="640" /></a></div>
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This card will get tucked away in a special place and for years to come Juniper's daddy can look back and marvel at how tiny her hands once were.</div>
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I used high contrast black and white for this card, but you could get really playful with it and turn the hand prints into little chickens in a colorful world...or a family of birds in the grass using all your children's hands...or even smooching birds for Valentine's Day!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVaiGCO6O-Xj3-ROxn_Unr2BOEjKujmPvd0A9Rfz7qhB4x2eSS-OEvJihrIS6qYUR6cINSEfqz467BiEAIOEETHU04e4THkCOBzpWSQa6ZrCxfSWgUsAnQcR_6fWs9Vw66MvMLFiMahA/s1600/IMG_9206a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVaiGCO6O-Xj3-ROxn_Unr2BOEjKujmPvd0A9Rfz7qhB4x2eSS-OEvJihrIS6qYUR6cINSEfqz467BiEAIOEETHU04e4THkCOBzpWSQa6ZrCxfSWgUsAnQcR_6fWs9Vw66MvMLFiMahA/s1600/IMG_9206a.jpg" height="240" width="320" /></a>I had a heck of a time getting Juniper's hand in place for a photo so Sophie stepped in to show you how it's done. It's easy! Just trace the hand and fill in the bottom wrist part with a curved line. I prefer to trace both hands separately versus copying one because each hand has its own character. I cut Junie's hand prints out of white card stock and used black and white chalk pencils for the eyes and legs. The heart is cut out of tinfoil that I scrunched up and smoothed out again.</div>
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For the inside of the card, I manipulated a photo using <a href="http://www.picmonkey.com/" target="_blank">PicMonkey</a>, a process which I describe in this <a href="http://daringbakerduluth.blogspot.com/2012/06/accordian-picture-card.html" target="_blank">Accordion Picture Card post</a>. I found the idea for the lettering after googling the terms "fun Father's Day font." I did mine freehand, which is why it's a little crooked (which is fine for us, because <i>we</i> are little crooked) but you could use a ruler to make it neater. And don't forget to include the year in there somewhere, or on the back of the card! You think you'll remember every detail forever, but you won't. There are just too many beautiful moments to keep it all straight! That's why we love documenting them in special ways.</div>
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Happy Father's Day Steve! And Happy Father's Day to you all!</div>
Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com0tag:blogger.com,1999:blog-8546114062250664432.post-9221650262113352732014-05-30T15:20:00.001-05:002014-06-16T15:22:07.298-05:00Italian Sausage, Kale and White Bean Soup<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGPtoN1A9q_rUaeX7zYOUh6ZSVuoMpEbwXQ_Rzkgs61O9ljfUm7YEjWudSM6aszUxxGFdVjHAotsqXIoVn5upzeXx56pdPCDJ1YgNcNj_Ck7aNjb3ulBz9uqJ2AUmKwDRqq0k6OQyrTk/s1600/IMG_9172a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGPtoN1A9q_rUaeX7zYOUh6ZSVuoMpEbwXQ_Rzkgs61O9ljfUm7YEjWudSM6aszUxxGFdVjHAotsqXIoVn5upzeXx56pdPCDJ1YgNcNj_Ck7aNjb3ulBz9uqJ2AUmKwDRqq0k6OQyrTk/s1600/IMG_9172a.jpg" height="400" width="400" /></a>I know it's too hot for soup in a good chunk of the US right now...but we're still seeing some chilly evenings here in Duluth. We're also hitting super busy summer season. Given our crazy long winters, we tend to cram <i>a lot</i> of action into our summer months. </div>
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This soup requires four or five ingredients, is truly delicious and takes 20 minutes to make (maybe even less). The recipe is as easy as it gets and it makes the exact amount I need to feed a family of four. </div>
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I feel so buried in busy-ness these days, this level of simplicity might just become a trend on the blog for a while :)</div>
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You can use spicy sausage or mild, assuming your store has a choice between the two. I use spicy, and it gives this soup a major kick!<br />
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<span style="font-size: large;"><b>Italian Sausage, Kale and White Bean Soup</b></span><br />
Serves four.<br />
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One pound ground Italian sausage<br />
One 15 ounce can of white beans (also known as Great Northern beans), drained but not rinsed<br />
One box of chicken stock (about 4 cups)<br />
One generous pinch of fennel seeds (optional)<br />
One bunch of kale, spines removed and chopped to equal about 2 cups<br />
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Cook sausage in a medium hot skillet until mostly cooked all the way through. Stir in beans, chicken stock and fennel and bring to a simmer. Simmer for 5 minutes. Stir in kale and simmer 5 minutes more. Let it rest off the stove for a few minutes and serve warm.<br />
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See, I told you it was easy!! Enjoy!<br />
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<br />Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com2tag:blogger.com,1999:blog-8546114062250664432.post-87795618689839272992014-05-27T08:18:00.000-05:002014-06-16T15:23:10.159-05:00Pao de Queijo<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"></span><i><span style="font-size: small;"><b><i> </i></b> This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of <a href="http://testadoprovadoeaprovado.blogspot.com/">"Testado, Provado & Aprovado!"</a>
taught us how to make Pao De Queijo, tasty cheese buns that make the
perfect snack or treat, and that will make your taste buds samba!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9_cXGjV2DYxAGYH_dG38grJw-cII7i-77SxckyqtCJVB-p9AQFo4WLHkzM-lY7-CbgMPYAR5uastGfiWLXsTnhwyDqouCwAw6WLClmQ_1KDiShMewHE0HTEQXWgZa1iR_8mpfzxRaXU/s1600/IMG_9148a.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9_cXGjV2DYxAGYH_dG38grJw-cII7i-77SxckyqtCJVB-p9AQFo4WLHkzM-lY7-CbgMPYAR5uastGfiWLXsTnhwyDqouCwAw6WLClmQ_1KDiShMewHE0HTEQXWgZa1iR_8mpfzxRaXU/s1600/IMG_9148a.jpg" height="300" width="400" /></a>Sometimes I find myself wary of savory baking projects that I've never tried. (I know I'm not the only one, given the sometimes unfavorable reaction to the Savory Pot Pie challenge that I hosted). I don't know why I ever question whether I will enjoy a foreign savory baked good because it's always such a pleasant surprise, and this challenge was no exception!<br />
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These little rolls are made with tapioca starch, milk and butter, and are flavored with cheese. I chose smoked cheddar and pepper jack cheeses and threw in some dry onion soup mix for a salty little kick. I couldn't imagine the dough rising in the oven, but it sure did and the results were SO good! The rolls have a little chew but are tender enough for a sandwich. (Though they barely lasted long enough to fill!)<br />
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I had this clever idea of frying an egg with a slice of hard salami, glued together with a little pepper jack. I'm pretty sure my husband could have eaten about twelve of these.<br />
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You know how quick and easy it is to whip up a batch of biscuits? That's how long it takes to make Pao de Queijo. Minutes. Which means I'll definitely be trying this recipe again!<br />
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<span style="font-size: large;"><b>PÃO DE QUEIJO</b></span><br />
Servings:Yields about 18 small rolls<br />
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1/2 cup whole milk<br />
1 1/2 tablespoons butter<br />
Pinch of salt<br />
2 cups tapioca starch<br />
1 cup smoked cheddar, grated<br />
1/2 cup pepper jack cheese, grated<br />
1 1/2 teaspoons dry onion soup mix <br />
2 large eggs <br />
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Heat milk, butter, and salt in a small sauce pan until it comes to a boil. Remove from heat and set aside.<br />
Sift tapioca starch into a large bowl. Pour the hot milk mixture over the tapioca and stir with a fork. The mixture will not form a dough yet. You will have a lumpy thin mixture for now. Keep stirring with the fork, breaking down the lumps as much as you can, until the mixture cools down to warm. <br />
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Preheat your oven to 400° F.<br />
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Add the grated cheese and soup mix to the tapioca mixture and mix well, using your fingers or a fork. Add one egg at a time, mixing until the dough comes together into a soft dough (after about 2 minutes of mixing). The dough will be sticky.<br />
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With oiled hands or a cookie scoop, form walnut sized rounds of dough and place them on a baking sheet lined with parchment paper. Bake for about 25 minutes or until they just start to brown on the bottom with golden spots of cheese on the crust. Don't over-bake or they will get hard and bitter.<br />
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Serve warm, sliced open and stuffed with fried egg and salami. To make the eggs, heat butter over medium heat and crack one into the center of the hot pan. Cook until the bottom is browning and the whites are all nearly set. Break the yolk with a fork and sprinkle a pinch of grated pepper jack cheese on the center of the egg. Place one slice of hard salami over the cheese and flip. Cook the second side just until the edges of the salami begin the brown. Serve immediately on a warm split roll.Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com2tag:blogger.com,1999:blog-8546114062250664432.post-16249586867875818092014-05-17T08:19:00.000-05:002014-05-17T08:19:30.982-05:00Beef Brisket<div class="separator" style="clear: both; text-align: center;">
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I don't know why I've been obsessed with making a brisket roast, but it's been on my list for a while. I thought it was a cheap cut of meat that I should learn how to slow roast to perfection. Well, turns out it's not cheap at all...but it's true that when it's done right, it's fantastic! Give yourself some time for this (or at least know your oven will be occupied for the day). It bakes for a total of 6 and a half hours! But it's tender and flavorful and well worth the wait.<br />
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I will admit that Steve and I thought this recipe was kind of bland. Like "where's the hit of vinegar and spice?" kind of thing. But my kids were crazy about it and were begging for a repeat before the table was cleared. I'm thinking that to them, all of our meals may be starting to taste the same. A punch of acid and spice and a handful of cilantro. So this meal's for them :)</div>
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<span style="font-size: large;"><b>Beef Brisket</b></span></div>
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By Harriet Trohdahl, from my Grandma Betty's church cookbook. Serves four.<br />
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3 to 4 pound beef brisket roast</div>
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1 cup ketchup<br />
1/4 cup packed brown sugar<br />
1 package dry onion soup powder<br />
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Mix ketchup, brown sugar and soup powder together. Pour over the roast and turn to coat. Wrap the roast tightly in several layers of foil. You might want to bake this in a disposable foil pan. I ruined one of my pans making this when the foil wrap leaked. Bake at 300F for 5 hours. Cool completely, then slice against the grain. Turn the slices in the sauce and re-wrap in foil. Bake at 325F for 1 and a half hours. Serve warm as a main course or serve on soft buns with fixings. </div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWlG7YPjXBq7SL7qgM9Mw5srsYNM1CuOvhRvepy8xcJDBYHxqw6BJ-CmBEK0F7WvJCpiXfM3afZOV-hsBYMW5s4GEeZ9NFNT0F4kcWqydkfX7Lsl36JDLultaVZz3wzGoz64yruyYZ-s/s1600/IMG_9113a.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWlG7YPjXBq7SL7qgM9Mw5srsYNM1CuOvhRvepy8xcJDBYHxqw6BJ-CmBEK0F7WvJCpiXfM3afZOV-hsBYMW5s4GEeZ9NFNT0F4kcWqydkfX7Lsl36JDLultaVZz3wzGoz64yruyYZ-s/s1600/IMG_9113a.jpg" height="400" width="387" /></a>I am totally loving this recipe right now! These brownies are black as coal, semi-sweet, and pretty much a health food compared to <a href="http://daringbakerduluth.blogspot.com/2014/05/lemon-streusel-cream-cake.html" target="_blank">last week's baking project</a>. Black beans, cocoa, eggs and sugar make up the bulk of these, with a few other pinches and splashes of ingredients that together create my favorite brownie that I've ever made. When I saw this recipe on <a href="http://thegingeredwhisk.yummly.com/2014/04/flour-less-black-bean-brownies.html" target="_blank">the Gingered Whisk blog</a>, I was at the store and stocking up on black beans within the day. And since then I've made three batches!<br />
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I added a hint of cinnamon to mine, and used a fantastic strawberry balsamic vinegar (you might think this just keeps getting weirder, but read on). See those holes in the top that look like I picked off some chocolate chips? Those are actually craters made by little caramel bits that have sunk into the center of the brownies. Yum!<br />
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You might be wondering how the texture of these are...I know I was because a) I'd never actually eaten a black bean brownie though I know they've been all the rage for a while and b) not only are they made with black beans but they are also gluten-free flour-less brownies, which means I didn't really know what to expect. The texture is moderately dense and cake-y and just a little bit chewy...intensely moist and not grainy at all if you process the batter until it's completely smooth. I ate one when still warm and it was soft and very slightly black bean-y. I ate one as soon as they were cooled and they were less bean-y and very good. I ate the rest the next day when they had set up to be the best brownies ever and I would never have guessed in a billion years that there was no flour in there and that they contained any beans at all.<br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Flourless Brownies</span></b><br />
Serves 8. You can omit some of these flavorings and use a different kind of chip, such as butterscotch or peanut butter, if you like.<br />
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1 15-ounce can of black beans, rinsed<br />
1/2 cup sugar (or a bit more, to taste)<br />
1/2 cup unsweetened cocoa powder<br />
2 eggs<br />
1 tablespoon milk or cream<br />
1 teaspoon oil<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1 teaspoon finely ground coffee<br />
1 teaspoon balsamic vinegar<br />
1 teaspoon vanilla extract<br />
1/4 teaspoon cinnamon<br />
1/2 cup chocolate chips<br />
1/2 cup caramel bits (on the grocer's shelf next to the chocolate chips)<br />
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Preheat the oven to 350F. Grease an 8 by 8 or similarly sized pan. I used a 10 inch cast iron skillet. <br />
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In a food processor, mix all ingredients except the chocolate chips and caramel bits until smooth. Pour into a medium bowl and fold in half of the chocolate chips and caramel bits. Pour into your prepared pan. Scatter remaining chocolate chips and caramel bits over the top of the batter.<br />
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Bake for 30 to 35 minutes or until a toothpick comes out clean. Cool completely, preferable overnight, before serving.Created by Hannah Grunzkehttp://www.blogger.com/profile/00894046544023512953noreply@blogger.com0