This is another dish I made and brought to the baby shower. By my own admission, I went a little crazy... but these were really, really good :)
Grasshopper Brownies
Brownies
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
Mint Ganache
1/2 cup heavy cream
10 oz white chocolate, chopped
1 teaspoon peppermint extract
Chocolate Ganache
1 cup heavy cream
10 oz bittersweet chocolate, chopped
For the brownies, first, preheat the oven to 375 with the oven racks in the center. Grease a 9x13 pan, or line with foil for easy removal.
Melt the butter and chocolate in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat and stir in the brown sugar. Whisk in the eggs and vanilla, then the flour, cocoa, and salt. Spread the batter evenly in the prepared pan and bake 20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
For the mint ganache, first, bring the cream to a simmer in a small saucepan. Remove from heat and pour over white chocolate in a bowl. Let melt for1 minute, then whisk until smooth. Stir in the peppermint extract and chill until thick, about 1 hour.
For the chocolate ganache, bring the cream to a simmer in a small saucepan. Remove from heat and pour over chocolate in a bowl. Let melt for 1 minute, then whisk until smooth. Chill until thick, about 30 minutes.
Finally, to assemble the layers, spread a thin layer of mint ganache over the top of the brownie. Chill until firm, about 30 minutes. Then spread chocolate ganache over mint and chill until firm, about 2 hours.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
November 4, 2010
October 19, 2010
Torta de Mele
Torta di Mele
Apple, lemon, and fig cake
adapted from here
Combine apple slices and lemon juice and zest in a bowl and toss to coat the slices. Set aside. Preheat oven to 180C (355F)
In a medium sized bowl whisk eggs, 110g of the dark brown sugar, all the caster sugar, and vanilla, until paler, creamy and thick. Stir in melted butter, then flour, baking powder and milk, until fully incorporated, but do not keep mixing once fully incorporated.
Pour a third of the batter into your cake pan and spread gently so the layer is even. Arrange a third of the apples as a single (do not do a double layer all the way around) layer on top of the batter. Scatter with half the figs. Repeat. Top with last third of the batter, then finish with apple slices.
Rub remaining dark brown sugar and cinnamon together, then scatter over the apples.
Bake cake for 1 hour and 20 minutes (check at the 1 hour 15min mark), or until a skewer inserted comes out clear (it will have some moist bits on it). Cool for twenty minutes in the pan before running a knife around the cake and removing the ring. Then let cool completely before removing foil and base.
To make syrup, simmer sugar and water for a few minutes over medium heat in a very small saucepan, until sugar is completely dissolved. Stir through lemon juice. Pour syrup over while hot.
Serve with double cream, ice cream, whipped cream or mascarpone.
Apple, lemon, and fig cake
adapted from here
- 50g ground walnuts or almonds, or some plain flour
- 600g granny smith (you must use a tart cooking apple or your cake will be too sweet….trust me) apples, peeled, cored, and thinly sliced
- 1 lemon, juice and zest
- 115g unsalted butter, melted
- 3 eggs
- 165g (3/4c) dark brown sugar
- 110g (1/2c) raw or regular caster sugar
- 2 tsp vanilla extract
- 100ml milk
- 150g (1c) plain flour
- 2 tsp baking powder
- about 100g dried figs, finely chopped
- 1 tsp ground cinnamon
- about 150g raw or white sugar or 180g honey
- splash (about 1 Tbs) water
- juice of half a lemon (or whole lemon if you want it tart-er)
Combine apple slices and lemon juice and zest in a bowl and toss to coat the slices. Set aside. Preheat oven to 180C (355F)
In a medium sized bowl whisk eggs, 110g of the dark brown sugar, all the caster sugar, and vanilla, until paler, creamy and thick. Stir in melted butter, then flour, baking powder and milk, until fully incorporated, but do not keep mixing once fully incorporated.
Pour a third of the batter into your cake pan and spread gently so the layer is even. Arrange a third of the apples as a single (do not do a double layer all the way around) layer on top of the batter. Scatter with half the figs. Repeat. Top with last third of the batter, then finish with apple slices.
Rub remaining dark brown sugar and cinnamon together, then scatter over the apples.
Bake cake for 1 hour and 20 minutes (check at the 1 hour 15min mark), or until a skewer inserted comes out clear (it will have some moist bits on it). Cool for twenty minutes in the pan before running a knife around the cake and removing the ring. Then let cool completely before removing foil and base.
To make syrup, simmer sugar and water for a few minutes over medium heat in a very small saucepan, until sugar is completely dissolved. Stir through lemon juice. Pour syrup over while hot.
Serve with double cream, ice cream, whipped cream or mascarpone.
September 22, 2010
Chocolate Ice Cream with Peanut Butter Swirl
I came home from work after a long, long day and was seriously not in the mood for dinner. I ate some refried beans - you know, for the nutritional value - and whipped up some of this ice cream. I can say with 100% confidence that it was a very, very good decision.
Double Chocolate Ice Cream with Peanut Butter Swirl
Adapted from here
1 1/2 cups whole milk
1 cup sugar
1/2 cup unsweetened cocoa powder
pinch of salt
1 1/2 cup heavy cream
1 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter
In a sauce pan over medium heat, stir together cream, milk, sugar, cocoa powder and salt. Heat until the milk and boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame and stir in the the chocolate chips.
Place mix in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Double Chocolate Ice Cream with Peanut Butter Swirl
Adapted from here
1 1/2 cups whole milk
1 cup sugar
1/2 cup unsweetened cocoa powder
pinch of salt
1 1/2 cup heavy cream
1 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter
In a sauce pan over medium heat, stir together cream, milk, sugar, cocoa powder and salt. Heat until the milk and boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame and stir in the the chocolate chips.
Place mix in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
September 12, 2010
Dulce de Leche Brownies
Despite my best efforts to get rid of any leftovers, I still had dulce de leche around the house. The situation was getting desperate - something had to be done to get that gooey, caramelly goodness out of my fridge. Luckily, I had this recipe in my pile of things-just-begging-to-be-made and a bunch of hungry coworkers to enjoy them.
Dulce de Leche Brownies
8 tbsp unsalted butter
6 oz bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 tsp vanilla extract
1 cup flour
1 cup dulce de leche
Preheat the oven to 350 degrees. Line an 8-inch square pan with aluminum foil to cover the bottom and the sides of the pan. Grease the bottom and sides of the foil.
Melt the butter and the chocolate over low heat in a medium saucepan. Once melted, remove from heat and whisk in cocoa powder until smooth. Add the eggs one at a time, then stir in the sugar, vanilla, and flour.
Scoop only half of the batter into the prepared pan. Then drop one-third of the dulce de leche over the brownie batter and drag a knife through to swirl it slightly. Repeat with remaining batter and dulce de leche.
Bake for 35 minutes, or until center is just set.
September 5, 2010
Apricot Cherry Clafoutis
A few weeks ago a patient brought in some apricots from his tree. He brought several large bags, and any of the staff who wanted some had more apricots than they knew what to do with, including me. After a quick search on the internet (and a trip to the store for some cherries) I knew exactly what I would be making: clafoutis.
I'd had my eye on clafoutis recipes since this time last summer, when cherries were in season. I never did get around to making it last year, mostly because I ate all the cherries on their own before I had a chance to. By using apricots and cherries I had plenty of fruit for the clafoutis, and could still snack on cherries to my stomach's content.
Apricot Cherry Clafoutis
Adapted from here
6 large or 8 small fresh apricots, pitted and cut into chunks
1 cup fresh cherries, pitted
1 1/4 cups milk (low-fat or whole)
3 eggs
1/2 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1/2 cup flour
1/8 tsp salt
Powdered sugar for serving
Preheat oven to 375 degrees. Spray a pie plate with cooking spray and put the apricots and cherries into the pie plate.
Whisk together the milk, eggs, sugar, vanilla extract and almond extract. Add the flour and salt and whisk until smooth. Pour the batter over the fruit and slip the dish into the hot oven.
Bake the clafoutis 45 minutes or until it is lightly browned around the edges and the custard is set - it will still be somewhat jiggly, but it should no longer be liquid in the center. Remove the pan from the oven and let the clafoutis cool to room temperature. Dust with powdered sugar before serving.
I'd had my eye on clafoutis recipes since this time last summer, when cherries were in season. I never did get around to making it last year, mostly because I ate all the cherries on their own before I had a chance to. By using apricots and cherries I had plenty of fruit for the clafoutis, and could still snack on cherries to my stomach's content.
Apricot Cherry Clafoutis
Adapted from here
6 large or 8 small fresh apricots, pitted and cut into chunks
1 cup fresh cherries, pitted
1 1/4 cups milk (low-fat or whole)
3 eggs
1/2 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1/2 cup flour
1/8 tsp salt
Powdered sugar for serving
Preheat oven to 375 degrees. Spray a pie plate with cooking spray and put the apricots and cherries into the pie plate.
Whisk together the milk, eggs, sugar, vanilla extract and almond extract. Add the flour and salt and whisk until smooth. Pour the batter over the fruit and slip the dish into the hot oven.
Bake the clafoutis 45 minutes or until it is lightly browned around the edges and the custard is set - it will still be somewhat jiggly, but it should no longer be liquid in the center. Remove the pan from the oven and let the clafoutis cool to room temperature. Dust with powdered sugar before serving.
August 27, 2010
Peach Ice Cream
I love the dollar store. I could walk around for hours, browsing all the knick knacks and random goodies you can find. And I inevitably end up spending a lot more money than I planned because - oh my gosh! They have frozen peaches here for a dollar!
So, there I was. Home from the dollar store with two bags of frozen peaches. I had big plans for each - the first went toward my morning smoothie, the second, to this ice cream.
Peach Ice Cream
Adapted from here
2 1/2 cups ripe peaches
3 eggs, lightly beaten, at room temperature
1 1/4 cups sugar
1 tablespoon vanilla extract
dash of salt
2 cups whole milk
1 1/2 cups heavy cream (whipping cream)
In a blender, purée half of the peaches. Mash the remaining peaches with a potato masher. Set aside.
Whisk together the eggs, sugar, vanilla and salt until blended.
In a large saucepan over low heat, warm the milk and cream until it just begins to steam. Temper the egg mixture with the cream, then pour the everything back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.
Add the peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Freeze according to your ice cream maker's directions.
So, there I was. Home from the dollar store with two bags of frozen peaches. I had big plans for each - the first went toward my morning smoothie, the second, to this ice cream.
Peach Ice Cream
Adapted from here
2 1/2 cups ripe peaches
3 eggs, lightly beaten, at room temperature
1 1/4 cups sugar
1 tablespoon vanilla extract
dash of salt
2 cups whole milk
1 1/2 cups heavy cream (whipping cream)
In a blender, purée half of the peaches. Mash the remaining peaches with a potato masher. Set aside.
Whisk together the eggs, sugar, vanilla and salt until blended.
In a large saucepan over low heat, warm the milk and cream until it just begins to steam. Temper the egg mixture with the cream, then pour the everything back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.
Add the peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Freeze according to your ice cream maker's directions.
August 17, 2010
Dulce de Leche Ice Cream
I'm not kidding when I tell you I'm on a serious ice cream binge. Since I got the ice cream maker, every flavor I come across is made into mental ice cream on the spot. Unfortunately for my waistline, many of these are also being made into real-life ice cream as well.
I made dulce de leche brownies a few weeks ago for a coworker's going away potluck and I've had some extra dulce de leche sitting in my fridge since then. Rather than attack it with a spoon (like I have been) I found a way to turn it into a caramelly, soft, delicious ice cream. Which I promptly attacked with a spoon. I can't win.
Dulce de Leche Ice Cream
Adapted from here
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups)
1/8 teaspoon pure vanilla extract
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl.
Chill mixture well, then freeze in ice cream maker until almost firm. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
I made dulce de leche brownies a few weeks ago for a coworker's going away potluck and I've had some extra dulce de leche sitting in my fridge since then. Rather than attack it with a spoon (like I have been) I found a way to turn it into a caramelly, soft, delicious ice cream. Which I promptly attacked with a spoon. I can't win.
Dulce de Leche Ice Cream
Adapted from here
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups)
1/8 teaspoon pure vanilla extract
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl.
Chill mixture well, then freeze in ice cream maker until almost firm. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
August 10, 2010
Vanilla Birthday Cake
Vanilla Birthday Cake
Adapted from here
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Adapted from here
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
July 30, 2010
Dulce de Leche
I'm completely serious when I say that one of my bigger regrets in life is that I didn't come around on dulce de leche sooner. I don't know if this says more about how wonderful my life has been, how well I can let things go, or how really really amazing dulce de leche is. Maybe its all three?
I grew up in a fairly hispanic part of the United States. I grocery shopped at little corner tiendas, buying peppers I couldn't find at the chain down the road or home made tortillas. There's even an adorable little abuela who sells tamales on my road once a month. I've had every opportunity to befriend dulce de leche, but I somehow got it in my head that I didn't like it. I didn't know what I was missing.
There's no epiphany to this story, no one event that changed the course of my dulce de leche loving life. But now that I've come around I crave the stuff. So far, none of the store brands have come close to the rich caramel creaminess I've had before, so I started looking for recipes to make at home. There are plenty out there, but I'm more than a little apprehensive about boiling a canned good on my stove for hours. I found a great recipe from David Lebovitz that calls for baking, rather thanexploding simmering, the sweetened condensed milk.
Dulce de Leche
Adapted from here
1 14oz can Sweetened Condensed Milk
Preheat the oven to 400 F
Pour the sweetened condensed milk into a shallow baking dish. Stir in a few shakes of sea salt.
Set the dish in a larger pan and pour water into the larger pan until it reaches halfway to the top. Cover the smaller dish with aluminum foil. Bake for 1 to 1 1/2 hours, or until browned and caramelized.
Remove from oven and let cool. Store in the refrigerator until use.
I grew up in a fairly hispanic part of the United States. I grocery shopped at little corner tiendas, buying peppers I couldn't find at the chain down the road or home made tortillas. There's even an adorable little abuela who sells tamales on my road once a month. I've had every opportunity to befriend dulce de leche, but I somehow got it in my head that I didn't like it. I didn't know what I was missing.
There's no epiphany to this story, no one event that changed the course of my dulce de leche loving life. But now that I've come around I crave the stuff. So far, none of the store brands have come close to the rich caramel creaminess I've had before, so I started looking for recipes to make at home. There are plenty out there, but I'm more than a little apprehensive about boiling a canned good on my stove for hours. I found a great recipe from David Lebovitz that calls for baking, rather than
Dulce de Leche
Adapted from here
1 14oz can Sweetened Condensed Milk
Preheat the oven to 400 F
Pour the sweetened condensed milk into a shallow baking dish. Stir in a few shakes of sea salt.
Set the dish in a larger pan and pour water into the larger pan until it reaches halfway to the top. Cover the smaller dish with aluminum foil. Bake for 1 to 1 1/2 hours, or until browned and caramelized.
Remove from oven and let cool. Store in the refrigerator until use.
July 27, 2010
Almond Joy Cookies
I'm not one to mess around with a good thing. And as far as I can tell, chocolate chip cookies are about as close to perfect as can be. So when I came across yet another recipe that meddled with the CCC I almost rolled my eyes and moved on. Almost. This time, I'm sure glad I didn't.
These cookies take the chocolate chip cookie to a whole new level by adding in almonds and coconut. The resulting cookie is chunky, chock full 'o stuff, and absolutely delicious. I used dark chocolate chips in this batch and they really did taste like Almond Joy bars. Yum.
Almond Joy Cookies
Adapted from here
1/2 cup softened butter
1/2 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups of dark chocolate chips
1 1/2 cups of flaked unsweetened coconut
1 cup chopped almond
Preheat the oven to 375 degrees.
In your stand mixer, combine the butter, sugars, and vanilla until smooth. One at a time, beat in the eggs.
In another bowl, mix the flour, baking soda and salt. Slowly add the dry ingredients to the until well blended. Stir in the chocolate chips, coconut and almonds.
Let dough cool in the fridge. When ready, drop by the spoonful onto a prepared cookie sheets. Bake for 8-10 minutes or until lightly browned. Allow to cool on the pan before moving them to a wire rack.
These cookies take the chocolate chip cookie to a whole new level by adding in almonds and coconut. The resulting cookie is chunky, chock full 'o stuff, and absolutely delicious. I used dark chocolate chips in this batch and they really did taste like Almond Joy bars. Yum.
Almond Joy Cookies
Adapted from here
1/2 cup softened butter
1/2 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups of dark chocolate chips
1 1/2 cups of flaked unsweetened coconut
1 cup chopped almond
Preheat the oven to 375 degrees.
In your stand mixer, combine the butter, sugars, and vanilla until smooth. One at a time, beat in the eggs.
In another bowl, mix the flour, baking soda and salt. Slowly add the dry ingredients to the until well blended. Stir in the chocolate chips, coconut and almonds.
Let dough cool in the fridge. When ready, drop by the spoonful onto a prepared cookie sheets. Bake for 8-10 minutes or until lightly browned. Allow to cool on the pan before moving them to a wire rack.
July 10, 2010
Strawberry Frozen Yogurt
I recently came into possesion of an ice cream maker, and I'm pretty sure its going to change my life. My manager at work used to work in the food service industry, doing baking and catering and the like. Since then she has been diagnosed with some pretty severe food allergies and had to give up wheat, eggs, dairy... pretty much all the things she used to cook with.
While unfortunate for her, I've certainly benefitted from her bad luck. She has been going through her kitchen and garage, cleaning out her old supplies, and donating to my, "I'm teaching myself how to cook" charity. So far I've gotten cookie cutters, pie weights, silicone baking cups, thermometers, cooling racks, and now, an ice cream maker. Its an older model but I can tell you one thing - it still works.
I've had this bad boy for about a week and I've been using it a LOT; pretty much every time that bowl is frozen I'm taking it out to whip something up. I've made strawberry granita, which didn't come out very well, chocolate ice cream, and my favorite so far: strawberry frozen yogurt.
The Mister and I picked up a huge crate of strawberries at Costco on Saturday. Random tangent: I LOVE California produce. That night we were sitting at home, recharging after a day of house shopping (and gearing up for more on Sunday) and were trying to decide what to eat for dinner when we realized that dessert would be much better. We had an unopened plain yogurt in the fridge and thus, strawberry froyo was born.
We love chains like Pinkberry, so we decided to go easy on the sugar to keep things nice and tart. We wanted chunks of strawberries so we didn't puree the mixture, and cooked the strawberries in phases so that some broke down completely and some stayed in larger bits. This was delicious that night, but even better the next day after a chance to solidify in the freezer.
I have a feeling this ice cream maker is going to be very, very well used.
Strawberry Frozen Yogurt Recipe
Adapted from here
3 cups sliced fresh strawberries
3 Tbsp lemon juice
1/2 cup sugar
1/4 teaspoon salt
1/2 cup whole milk
1 1/2 cups full fat yogurt (if use low or non fat, then add 2 Tbsp cream)
Place half the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Add the rest of the strawberries and continue to stir. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.
Whisk in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator and chill for at least an hour until completely cold.
Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until served.
Makes about 1 quart.
While unfortunate for her, I've certainly benefitted from her bad luck. She has been going through her kitchen and garage, cleaning out her old supplies, and donating to my, "I'm teaching myself how to cook" charity. So far I've gotten cookie cutters, pie weights, silicone baking cups, thermometers, cooling racks, and now, an ice cream maker. Its an older model but I can tell you one thing - it still works.
I've had this bad boy for about a week and I've been using it a LOT; pretty much every time that bowl is frozen I'm taking it out to whip something up. I've made strawberry granita, which didn't come out very well, chocolate ice cream, and my favorite so far: strawberry frozen yogurt.
The Mister and I picked up a huge crate of strawberries at Costco on Saturday. Random tangent: I LOVE California produce. That night we were sitting at home, recharging after a day of house shopping (and gearing up for more on Sunday) and were trying to decide what to eat for dinner when we realized that dessert would be much better. We had an unopened plain yogurt in the fridge and thus, strawberry froyo was born.
We love chains like Pinkberry, so we decided to go easy on the sugar to keep things nice and tart. We wanted chunks of strawberries so we didn't puree the mixture, and cooked the strawberries in phases so that some broke down completely and some stayed in larger bits. This was delicious that night, but even better the next day after a chance to solidify in the freezer.
I have a feeling this ice cream maker is going to be very, very well used.
Strawberry Frozen Yogurt Recipe
Adapted from here
3 cups sliced fresh strawberries
3 Tbsp lemon juice
1/2 cup sugar
1/4 teaspoon salt
1/2 cup whole milk
1 1/2 cups full fat yogurt (if use low or non fat, then add 2 Tbsp cream)
Place half the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Add the rest of the strawberries and continue to stir. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.
Whisk in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator and chill for at least an hour until completely cold.
Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until served.
Makes about 1 quart.
July 6, 2010
Chocolate Mascarpone Brownies
The Significant Other (SO) has been away this week, and I have a confession to make: I really, reeeeeally enjoy eating while he isn't around. Its nothing against him; I'm just free to make whatever I want, when I want, how I want. I don't have to worry about making something too fatty (he is an 80's baby. His mother fed him lo-fat and no-fat everything.) or too vegetarian (the man loves his meat.) Also, I get to indulge on desserts :)
These brownies are sinful. They are everything I think a good brownie should be... dense, chocolatey, but not overly sweet. Mmmmm, betcha can' eat just one... I know I can't!
Chocolate Mascarpone Brownies
(From Apartment Therapy via Food Network Canada)
1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped1 cup white sugar
1/2 cup cocoa powder (sifted)
1/2 cup mascarpone cheese
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour1/2 teaspoon salt
The original recipe includes a ganache frosting which I skipped, in the interest of being more portable.
Preheat oven to 325F. Grease an 8x8 pan and set aside.
Melt melt butter in microwave in a glass mixing bowl. Stir in chocolate and mix until creamy - I stuck everything back in the microwave for 30 seconds so the chocolate was nice and melty.
Stir the sugar into mixture until combined. Microwave for 30 seconds on high, then stir until shiny.
Mix in marscapone cheese, vanilla, eggs and beat until smooth.
Sift together the flour, salt and cocoa. Stir into chocolate mixture just until combined.
Pour batter into pan and smooth top to ensure even baking. Bake for 40 minutes until tester comes out clean. Cool in the pan on a wire rack.
June 18, 2010
S'mores Brownies
Last weekend my coed soccer team got together to watch the World Cup. We have a few people on the team from the UK, and the US played England on Saturday, so we all headed over to one player's house to BBQ, watch the game on his big screen, and talk a lot of smack.
I wanted to bring something over for dessert that was easy and delicious, and brownies were the perfect choice. I had a lot of marshmallows left over from a BBQ the week before and I thought brownies would also be the perfect way to use them up - and keep me from eating them straight from the bag!
These brownies were tasty, but not perfect. I like thick fudgy brownies and these were light and cakey - must have been something to do with the 2tsp of baking powder! Next time I'd use more chocolate and less leavening. Oh, and more marshmallows :)
S'more Brownies
Adapted from here
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup crushed graham cracker
12 big marshmallows (next time, I'd cut them in half)
Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.
Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.
I wanted to bring something over for dessert that was easy and delicious, and brownies were the perfect choice. I had a lot of marshmallows left over from a BBQ the week before and I thought brownies would also be the perfect way to use them up - and keep me from eating them straight from the bag!
These brownies were tasty, but not perfect. I like thick fudgy brownies and these were light and cakey - must have been something to do with the 2tsp of baking powder! Next time I'd use more chocolate and less leavening. Oh, and more marshmallows :)
S'more Brownies
Adapted from here
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla
1 cup crushed graham cracker
12 big marshmallows (next time, I'd cut them in half)
Preheat oven to 350°F. Butter 9×13-inch baking pan with 2-inch-high sides. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a medium sized bowl over a heavy saucepan of simmering water. Stir chocolate and butter in this double boiler until melted and smooth.
Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Fold in graham crackers. Pour batter into prepared pan. Dot with 12 large marshmallows. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30- 40 minutes minutes.
Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes than slice with a sharp knife, cleaning the knife with hot water if it gets too messy and sticky. Serve or wrap individually in wax paper for storing.
June 12, 2010
Tres Leches Cake
The Mister and I grew up in Arizona, and although we've since moved away, still love Southwestern cuisine. Mexican is our very favorite, and we have spent a lot of time in New York and Los Angeles finding good Mexican restaurants - its harder than you think!
We are also creatures of habit: when we find a dish we like, we stick with it. While we pretty much always enjoy our dinners out, we certainly don't get out of our comfort zone and try new foods. For example, I didn't ever eat mole until I was 23 years old and living in Brooklyn. We've also never tried Southwestern classics like cactus or rattlesnack, both of which I've heard are quite yummy.
Tres Leches Cake is another Mexican treat we had never tried, so it was made a part of our Cinco de Mayo menu. Its a super easy cake, very eggy and light, that is drenched with three types of milk - tres leches - and allowed to soak up all the goodness. Topped with whipped cream, its a decadent but light treat that didn't last long around here.
Tres Leches Cake
Adapted from here
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
4 teaspoons vanilla
1 - 14 ounce can sweetened condensed milk
1 - 13 ounce can evaporated milk
3 cups heavy cream
sugar, to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x9 glass baking dish.
Sift flour, baking powder, and salt together in a medium bowl.
Mix eggs and sugar in a large bowl and beat on high speed for 5 minutes or until volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture.
Pour the batter into the dish and bake for 35 to 45 minutes. The cake is done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes.
Whisk together the evaporated milk, condensed milk, 1 cup of the heavy cream, and 2 teaspoons of vanilla.
Using a tooth pick, poke holes all over the cake. The holes will allow the cake to absorb more of the milk mixture.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.
Spread whipping cream generously on the top of cake. Serve and enjoy :)
We are also creatures of habit: when we find a dish we like, we stick with it. While we pretty much always enjoy our dinners out, we certainly don't get out of our comfort zone and try new foods. For example, I didn't ever eat mole until I was 23 years old and living in Brooklyn. We've also never tried Southwestern classics like cactus or rattlesnack, both of which I've heard are quite yummy.
Tres Leches Cake is another Mexican treat we had never tried, so it was made a part of our Cinco de Mayo menu. Its a super easy cake, very eggy and light, that is drenched with three types of milk - tres leches - and allowed to soak up all the goodness. Topped with whipped cream, its a decadent but light treat that didn't last long around here.
Tres Leches Cake
Adapted from here
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
4 teaspoons vanilla
1 - 14 ounce can sweetened condensed milk
1 - 13 ounce can evaporated milk
3 cups heavy cream
sugar, to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x9 glass baking dish.
Sift flour, baking powder, and salt together in a medium bowl.
Mix eggs and sugar in a large bowl and beat on high speed for 5 minutes or until volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture.
Pour the batter into the dish and bake for 35 to 45 minutes. The cake is done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes.
Whisk together the evaporated milk, condensed milk, 1 cup of the heavy cream, and 2 teaspoons of vanilla.
Using a tooth pick, poke holes all over the cake. The holes will allow the cake to absorb more of the milk mixture.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.
Spread whipping cream generously on the top of cake. Serve and enjoy :)
May 9, 2010
Pi Day Part Two: Crack Pie
Because we live in different places - or, because I'm the rogue who has moved out of state - my pie loving friends and I have limited opportunities to get together. We missed pi day this year, but planned to celebrate when I was home in April.
We failed. But not before I made my pie.
This year I decided to make Momofuku's Crack Pie because the recipe had been recommended to me by someone at work and because I was super jealous of the Boyfriend's big trip to New York. I loved the buttery, cookie crust but honestly, that was about it. It was wayyyyyyyyyyyyyy too sugary, even for my sweet tooth. I could only eat a few bites at a time, and even though the gooey consistency was fun, I ended up throwing about three fourths of it away. Shame.
Crack Pie
Adapted from Momofuku by the LA Times
Cookie
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
Preeat the oven to 375 degrees.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
Whisk the egg into the butter mixture. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
Spread the mixture onto a 9 by 13 baking sheet and bake until golden and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cookie.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the cookie, butter, brown sugar and salt and mix until evenly combined. Press half of the crust into each of 2 pie tins to form a thin, even layer.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
Preheat the oven to 350 degrees.
In a large bowl, whisk together sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.
Divide the filling evenly between the 2 prepared pie shells.
Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
We failed. But not before I made my pie.
This year I decided to make Momofuku's Crack Pie because the recipe had been recommended to me by someone at work and because I was super jealous of the Boyfriend's big trip to New York. I loved the buttery, cookie crust but honestly, that was about it. It was wayyyyyyyyyyyyyy too sugary, even for my sweet tooth. I could only eat a few bites at a time, and even though the gooey consistency was fun, I ended up throwing about three fourths of it away. Shame.
Crack Pie
Adapted from Momofuku by the LA Times
Cookie
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats
Preeat the oven to 375 degrees.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
Whisk the egg into the butter mixture. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
Spread the mixture onto a 9 by 13 baking sheet and bake until golden and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cookie.
Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the cookie, butter, brown sugar and salt and mix until evenly combined. Press half of the crust into each of 2 pie tins to form a thin, even layer.
Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish
Preheat the oven to 350 degrees.
In a large bowl, whisk together sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.
Divide the filling evenly between the 2 prepared pie shells.
Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.
July 23, 2009
Recipe: Brioche Plum Tart
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, just warm to the touch
2 cups all purpose flour
3 tablespoons sugar
pinch of salt
5 tablespoons unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
about 14 ripe plums, preferably italian prune plums
2 tablespoons coarsely chopped walnuts, almonds (I used pecans)
3 tablespoons sugar
1/4 cup plum jam (I used sour cherry with rhubarb)
To make brioche: Put the yeast and warm milk in the bowl of a stand mixer and stir until the yeast is dissolved. Add the rest of the ingredients to the bowl, and fit the mixer with the dough hook, if you have one. Working on low speed, mix for a minute or two, just to get the ingredients together. Increase the mixer speed to medium and beat for 7 - 10 minutes, stopping a few times to scrape down the bowl and the hook, until the dough is stretchy and fairly smooth. The dough will seem fairly thin, more like a batter than a dough, and it may not be perfectly smooth - that is fine.
Transfer the dough to a clean bowl, cover with plastic wrap and leave it in a warm place until nearly doubled in size, 30 - 40 minutes.
Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl again with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours. Then if you’ve got the time, leave the dough in the refrigerator overnight - it will be tastier for the wait.
To Make The Tart: This tart looks prettiest when it’s made in a fluted pan. You can use either a 9-inch metal tart pan with a removable base or a porcelain baking dish, the kind sometimes called a quiche pan. Generously butter the pan.
Press the chilled dough into the bottom of the pan and up the sides - don’t worry if it’s not even. Cover the pan loosely with plastic wrap and refrigerate for 30 minutes.
While the dough is in the refrigerator, prepare the filling. Halve and pit the plums. If you are using large plums, cut each half into 2 or 3 slices. Set aside. Toss the chopped nuts with the sugar and set aside.
Remove the tart pan from the fridge and push and press the dough up the sides of the pan. Spoon the jam onto the dough and spread it over the bottom. Arrange the plums cut side down in a concentric circles covering the jam. Scatter over the nut mixture, and cover the tart lightly with a piece of plastic wrap. Place the tart on a baking sheet lined with parchment or a silicone mat and let it rest in a warm place for 30 minutes.
Meanwhile, center a rack in the oven and preheat the oven to 425 degrees F.
Uncover the tart and bake for 20 minutes. Cover it loosely with a foil tent to prevent the crust from getting too dark, and continue baking for another 10 minutes, or until the fruit juices are bubbling and the crust is firm and beautifully browned - it will sound hollow when tapped. Transfer the tart to a rack to cool for at least 45 minutes before serving.
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, just warm to the touch
2 cups all purpose flour
3 tablespoons sugar
pinch of salt
5 tablespoons unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
about 14 ripe plums, preferably italian prune plums
2 tablespoons coarsely chopped walnuts, almonds (I used pecans)
3 tablespoons sugar
1/4 cup plum jam (I used sour cherry with rhubarb)
To make brioche: Put the yeast and warm milk in the bowl of a stand mixer and stir until the yeast is dissolved. Add the rest of the ingredients to the bowl, and fit the mixer with the dough hook, if you have one. Working on low speed, mix for a minute or two, just to get the ingredients together. Increase the mixer speed to medium and beat for 7 - 10 minutes, stopping a few times to scrape down the bowl and the hook, until the dough is stretchy and fairly smooth. The dough will seem fairly thin, more like a batter than a dough, and it may not be perfectly smooth - that is fine.
Transfer the dough to a clean bowl, cover with plastic wrap and leave it in a warm place until nearly doubled in size, 30 - 40 minutes.
Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl again with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours. Then if you’ve got the time, leave the dough in the refrigerator overnight - it will be tastier for the wait.
To Make The Tart: This tart looks prettiest when it’s made in a fluted pan. You can use either a 9-inch metal tart pan with a removable base or a porcelain baking dish, the kind sometimes called a quiche pan. Generously butter the pan.
Press the chilled dough into the bottom of the pan and up the sides - don’t worry if it’s not even. Cover the pan loosely with plastic wrap and refrigerate for 30 minutes.
While the dough is in the refrigerator, prepare the filling. Halve and pit the plums. If you are using large plums, cut each half into 2 or 3 slices. Set aside. Toss the chopped nuts with the sugar and set aside.
Remove the tart pan from the fridge and push and press the dough up the sides of the pan. Spoon the jam onto the dough and spread it over the bottom. Arrange the plums cut side down in a concentric circles covering the jam. Scatter over the nut mixture, and cover the tart lightly with a piece of plastic wrap. Place the tart on a baking sheet lined with parchment or a silicone mat and let it rest in a warm place for 30 minutes.
Meanwhile, center a rack in the oven and preheat the oven to 425 degrees F.
Uncover the tart and bake for 20 minutes. Cover it loosely with a foil tent to prevent the crust from getting too dark, and continue baking for another 10 minutes, or until the fruit juices are bubbling and the crust is firm and beautifully browned - it will sound hollow when tapped. Transfer the tart to a rack to cool for at least 45 minutes before serving.
July 12, 2009
Boston Cream Pie
Man, I am a little slow here... this was the pie I made for Pi Day back in March!
5 large eggs
3/4 cup (150 grams) granulated white sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) plain cake flour (not self-rising)
1/4 cup (35 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons (28 grams) unsalted butter
1/8 teaspoon cream of tartar
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
Every year near March 14th, some of my friends and I get together to have a little party - like I need a convenient excuse to make and eat pie. I was trying to decide what kind of pie to make and I found my friends planning to cover the basics - Apple, Pumpkin, and Cherry - so I tried to think a little bit out of the box. Voila, Boston Cream Pie.
This was my first time making a custard, and I have to say I didn't do a very good job. I didn't have enough time to let it (or the ganache...sigh) set properly so the whole thing was just a little runny. That didn't make it not delicious though!
Boston Cream Pie
(Cake from Joy of Baking, Custard from anon. old fashioned baking website, Ganache is ganache)
Sponge Cake
5 large eggs
3/4 cup (150 grams) granulated white sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) plain cake flour (not self-rising)
1/4 cup (35 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons (28 grams) unsalted butter
1/8 teaspoon cream of tartar
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 inch (23 cm) round cake pans with parchment paper.
While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.
Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.
In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.
In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.
Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.
Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.
Pastry Cream
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
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 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated 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, reserving the empty saucepan.
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.)
Ganache
4 ounces (120 grams) semisweet chocolate, chopped
1/2 cup (120 ml) heavy whipping cream
1 teaspoon unsalted butter
1/2 cup (120 ml) heavy whipping cream
1 teaspoon unsalted butter
Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
Assembly
Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.
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