Cookies and (attempt at) Macaroons

Well, this weekend I kept up my momentum of baking but thought I was keeping it pretty safe with my choices. That didn't turn out to be the case. I had some cinnamon chips that I wanted to try in a cookie, but wasn't sure which to try. I decided to try the recipe on the bag which was an oatmeal cookie. The cinnamon chips are insane with cinnamon flavor. It's really impressive when first trying them. The cookies turned out pretty well, but the recipe didn't call for any salt and I think in the end it could have used a touch. So, I'll probably do some more searching for another attempt at using these morsels. I know there are some mentions on other blogs about them so I'll have to look out for other ideas.

I attempted macaroons using a recipe from the book I got the genoise recipe from. Again, I didn't have so much luck. I have to figure out this whipping egg whites thing. I second guess it all, like it that a stiff peak, maybe I should beat it a little more but I don't want to beat it too much. So, I'll keep working on that skill. However, the cookie dough was not thick enough but I pressed on and baked them anyway. They ran but I was able to salvage a few for consumption and they still tasted pretty good. Maybe I need to use a different book. I'm 0 for 2 from this one. But then again, it's probably me...more so than the recipes.

I also made shortbread for the first time. I used a recipe from My Sweetest Dreams blog. Around the holidays last year I was out with my mom shopping in the small town she lives in and I grew up in. There aren't many stores to go to but we make our usual rounds. This day we checked out a little thrift store that had some really cool things in it. We found this piece of stoneware that had pretty flower designs in it. I wasn't sure what it was used for but liked it and it was like $2 so we got it. I discovered that it was a shortbread pan. Now, six months later I decided to finally try using it. The recipe was great and they tast awesome. I did have a little trouble getting the cookie loose and away from the pan in one piece, so I'll have to be more careful next time.

All in all I was satisfied with my endeavors this weekend. I also tried my hand at grilling with a little gas grill that I got over a year ago. I bought it as a hurricane supply but we've been lucky since the 2004 ones when I didn't have a grill. So, I finally put it together and cooked up some chicken, shrimp, and burgers. Then last night my neighbor friend had me down for steaks which we cooked on the grill also. They turned out really good.

The weekend didn't go without it's hiccups though. I had an incident Saturday morning. I still don't know how I accomplished this mess, but it was a good one. I some how managed to splatter a half a cup of coffee all over myself, the floor, the refrigerator, wall and cabinets in a 360 degree manner. I didn't know so little liquid could make such a mess. Good thing I had planned on cleaning the floors that morning anyway. :-)

Some success and some problems

Wow, I'm tired. I was a bit ambitious this weekend. I wanted to attempt petit fours. What a mistake that turned into. The base of the cakes was a genoise...which I deflated. I still made it but the cake was flat and dry. So, then I tried to turn that failure into a success of cake balls like Bakerella has on her site. I made another mistake of trying to use a miniature cupcake paper to make the chocolate base. That did not work for me. I persevered and finished the experiement. They looked all right, but messy to eat, so I won't be sharing...

Otherwise, I made the biscotti and crumb cake that I wanted to make. I did not get to the coconut macaroons. Maybe next week. Oh, and I haven't coooked any real food.




I also made pancakes from a recipe from AllRecipes.com called Truck Stop
Buttermilk Pancakes. Oh, these were good. I made 1/5th of the recipe
and added a little vanilla. They were very light and fluffy. Yum!

I have made several of the biscotti recipes from this book (Biscotti by Lou Seibert Pappas) and today the one I hadn't tried before turned out more cake like and didn't get very crisp. They still taste good though. These were the cinnamon ones. The chocolate ones turn out good. The chocolate didn't call for butter where the other one did.


Swedish Cinnamon Slices

2/3 cup blanched slivered almonds
1 cup butter
1 cup light brown sugar, packed
2 eggs
2 tablespoons sour cream
½ tsp almond extract
2 ¾ cups unbleached or all-purpose flour
1 tbsp cinnamon
1 tsp baking powder
¼ tsp soda

¼ tsp salt

Place nuts in a shallow pan and bake in a 350 degree oven for 6 to 8 minutes, or until golden brown. Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, sour cream and almond extract. In a bowl combine the flour, cinnamon, baking powder, soda and salt. Add to creamed mixture, mixing until blended. Fold in nuts. Divide dough in half. On a greased and floured baking sheet pat out into two logs about ½ inch high, 1 ½ inches wide, and 15 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 350 degree oven for 20 to 25 minutes or until lightly browned. Remove from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about ½ inch thick. Place the slices upright on the baking sheet ½ inch apart

and return to a 325 degree oven for 10 minutes longer to dry slightly. Let cool on rack. Store in a tightly covered container.


Makes about 3 ½ to 4 dozen

Changes I made to this one: I added cinnamon chips and cappaccino chips to half the dough

Biscotti al Cioccolato


¾ cup hazelnuts
3 eggs
1 tsp vanilla extract
¼ tsp almond extract
1 ¾ cups unbleached or all purpose flour
¾ cup sugar
1/3 cup unsweetened cocoa
1 tbsp powdered coffee
1 tsp baking soda
Dash of salt

Place nuts in a shallow pan and bake in a preheated 350 degree oven for 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a double layer of paper towels to remove the papery skins. Let cool. In a small bowl beat eggs, vanilla and almond extract with a wire whisk. In a mixing bowl combine flour, sugar, cocoa, coffee powder, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Fold in the nuts. Divide dough in half. On a greased and floured baking sheet, pat out dough into two logs about ½ thick, 1 ½ inches wide and 12 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 300 degree oven for 50 minutes or until set and baked through. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on cutting boar. With a serrated knife slice diagonally at a 45 degree angle about ½ inch thick. Lay the slices flat on the baking sheet and return to a 275 degree oven for 20 to 25 minutes, turning them over once, to dry slightly. Let cool on rack. Store in a tightly covered container.

Chocolate glaze variation: Coarsely chop 3 ounces of bittersweet chocolate and place in a small bowl that fits snugly over a saucepan of barely simmering water. Heat until melted. Stir to blend. Or place chocolate in a small microwave-safe bowl and microwave on medium for 2 minutes or until chocolate melts. Stir to blend. With a spatula spread chocolate over entire top surface of cookies. Let cool at room temperature until set.

Makes about 3 ½ dozen

I didn't really change anything to this recipe, except I do stand the biscotti upright when drying so to not have to flip them over. Also, as far as the nuts go, I buy the ones now that are ready to bake with so those first steps aren't that necessary. When I first bought the book over 10 years ago, hazelnuts weren't readily available around here and when I did find them they were whole and all those steps had to be taken. Thank goodness that is not the case anymore.

I also tried the Martha Stewart recipe for NY Crumb Cake. It turned out pretty well, but I wanted more cinnamon flavor. We'll see what the reviews are tomorrow from my coworkers. I was suprised that the cake part of the recipe was very dough like. I expected it to be more like a cake batter, so that threw me off. Now I know.

New York Crumb Cake(from Martha Stewart)

2 tbsp vegetable oil

4 cups all purpose flour, divided

1/2 cup granulated (white) sugar

2 ½ tsp baking powder

½ tsp salt

1 large egg

½ cup milk (lowfat is fine)

2 tsp vanilla extract

1 cup light brown sugar

1 ½ tsp cinnamon

1 cup butter, melted

Preheat oven to 325F and grease and flour a 9×13 baking pan.

In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.

In a large bowl, whisk together the egg, milk, canola oil, and vanilla.

Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.

In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.

Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.

Cool completely on a wire rack before serving in large pieces.

Makes 12 servings.

I'm learning a lot though. Pictures and recipes to come...

Mother's Day Cake and Key Lime Minis

I wanted to make something special for my mom for Mother's Day. Since I had success with the party cake I tried it again but this time using Strawberry All Fruit spread and a white chocolate butter cream. The icing didn't turn out as nice as I would have liked it to but everyone thought it was good. In the end I felt like I had a better looking cake than my first try last week. This time it wasn't so lop sided and I had an easier time icing using my new off set spatula. I couldn't believe the difference it made using that one tool.

I also made Key Lime pie in shot glasses. These mini indulgences have been getting popular in restaurants lately. And this recipe came to me through email from Top Secret Recipes. It's a copy cat of the Applebee's dessert. I had never had key lime before so I had nothing to compare it to but most everyone except for one of my nieces liked them. It worked out rather well with the recipe since it called for 4 egg yolks and the cake had 4 egg whites, so no wasted eggs...basically any key lime recipe would work...it just calls for a layer of graham crust, a layer of key lime and this one had a sweeten sour cream layer but whipped cream would look good too.

Had to try the Party Cake

I came across these food blogs while searching for food related reviews. I often read iatepie.net and nutritiousjunk.com to see what grocery store items are being reviewed. Then I happened upon these food blogs. I couldn't believe it. I was engrossed in what everyone was making and their experiences. Then I started noticing how many of the blogs I went to had this beautiful cake recipe and great pictures to go with it. It was the Perfect Party Cake that the Daring Bakers were making for the month of March. It sounded so good that I had to make it. Then I thought, maybe I should try blogging about it too.


I was a little nervous about the recipe in that it worked with lemon zest and whipping egg whites. I have never zested any citrus. I often shy away from recipes calling for it. But I finally decided I should try it. Also, I don't usually do well with whipping egg whites but this time the directions along with the posts I've read helped my confidence in being able to make it work this time.


The cake came together well enough and the zesting wasn't too difficult. I baked the cake in two 8 inch rounds since I didn't have 9" pans. The cake got a nice golden color when done. It did not rise much as others have mentioned. I did use the Swan's Down cake flour though. I used coconut extract instead of the lemon extract for the cake. I'm not huge fan of lemon in my desserts so I was careful about how much I added. I used key lime juice in the butter cream icing. The icing turned out good. It was easier than I thought it would be.





So, when I went to assemble the cake I did have issues with the jelly mixing with the icing and started to get frustrated. I took another blogger's suggestion of spreading the jelly on the top of one layer and the icing on the bottom of another and then flipping over onto the cake. That helped but then I didn't pay close enough attention to how even my layers were, so I ended up with a lop sided cake. In any case I moved on to icing the rest of the project. I discovered I have much to learn about how to ice a cake to look pretty. I had crumbs getting everywhere and then jelly started blending in. But in the end I got it to look pretty enough to eat. I even broke out the piping tools to try my hand at a little decorating.



I had a friend from my neighborhood come down to try it out with me and she thought it was really good. I enjoyed it as well and will share the rest with my co-workers tomorrow. I think if I make it again I will try strawberry preserves.


Now, I'm going to attempt to get the recipe listed and some pictures downloaded. Being my first post, we'll see how it goes. (I got the pictures up but they are somewhat washed out or out of focus. Looks like I need to work on my photography skills where food is concerned)

PERFECT PARTY CAKE

From Dorie Greenspan’s Baking from My Home to Yours (pages 250-252)
For the Cake

2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract



For the Buttercream

1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract


For Finishing
2/3 cup seedless raspberry preserves
stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut


Getting Ready


Centre a rack in the oven and preheat the oven to 350 degrees F.
Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.


To Make the Cake


Sift together the flour, baking powder and salt.


Whisk together the milk and egg whites in a medium bowl.

Whisk together the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.


Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.


Divide the batter between the two pans and smooth the tops with a rubber spatula.


Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean


Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.


Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).


To Make the Buttercream

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.


The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.


Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.


Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.


During this time the buttercream may curdle or separate – just keep beating and it will come together again.


On medium speed, gradually beat in more lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.


You should have a shiny smooth, velvety, pristine white buttercream.


Press a piece of plastic against the surface of the buttercream and set aside briefly.


To Assemble the Cake


Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.


Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.


Spread it with one third of the preserves.


Cover the jam evenly with about one quarter of the buttercream.


Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).


Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.


Serving


The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.


Storing


The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.


Playing Around


Since lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum or blueberry jam.

Fresh Berry Party Cake

If you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit. You can replace the coconut on top of the cake with a crown of berries, or use both coconut and berries. You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.