Hiya!
I know it’s been a while since I posted anything... and it's not because I haven't wanted to... it's just that I've been busy – you know, taking advantage of the sunshine to get out on my bike, seeing friends, trying new activities (yay rock climbing) and attending a wedding. Sigh. It was a BEAUTIFUL wedding - I would say just about perfect - and the cake was delish :0) (not one of my creations, but delicious nonetheless)
I took advantage of the incredible warm weather yesterday and ran around the Ottawa market picking up my weekly stash of veggies. It was there that I found myself face-to-face with a pile of beets. Yes, the beetroot, my love of this vegetable has not diminished over time; it only seems to grow stronger and stronger. I could perfectly imagine roasting the beets, pouring warm balsamic vinegar on top of them and then sprinkling them with coarse sea salt... that to me is perfection in a bowl. But I seem to be digressing… :0)
I had set out knowing that I would be using some of the quinoa that my mother had brought back from Italy for me. Rather than cooking the quinoa and making it a side dish, I decided to create another “one-pot” meal; allowing me to grill my vegetables, boil my quinoa, sauté a block of tofu and whisk together a maple-mustard vinaigrette. The result was a HUGE bowl of salad – enough to feed me at lunch this week – which means, BEETS EVERYDAY!!!!! Whoot! (enjoy)
Fall Vegetable & Tofu Salad
ingredients:
1 c. quinoa
2 c. water
salt
5 peppers, assorted colours, deseeded and cut in large pieces
4 mini eggplants, cut length-wise
1 large onion, peeled and cut in large chunks
1 broccoli, trimmed, cut into florets and blanched in boiling water
5 beets, washed, quickly boiled and then sliced
spicy olive oil, as per your needs (regular will do as well)
3 baby cucumbers, diced
If you are lucky enough to have a BBQ – perfect time to use it. Otherwise, if you are like me and apartment bound then pull out that electric grill and fire it up!
Once your grill is nice and hot, brush some of the flavoured olive oil on it and start grilling – I grouped all the vegetables – so that the cooking time would be about even – eggplants first, then the peppers, onions, broccoli and finally the beets. Be sure to brush some more of the oil on the tops of your veggies before you flip them over – and be patient! That’s always my biggest fault when grilling, I just want it done ASAP – but in order to get the best out of your veggies (especially the peppers and onions) you just need to let them sit on the grill and do their thing.
As they come off the grill I place them in a large bowl and cover it with a clean kitchen towel to keep some of the heat in.
Meanwhile, add the water and the quinoa and a pinch of salt to a large saucepan and bring it to a boil. Once the water is boiling, reduce the heat to a simmer, cover the pot and allow it to cook for between 10 – 15 minutes (it’ll be done when all the water is absorbed). Remove it from the heat, and set aside (I was still grilling at this point).
You’ll notice that I have cucumbers in this recipe – I really wanted something crunchy so I grabbed a few of the beautiful mini-cucumbers. I also knew that I didn’t want the pieces to be too large, since the quinoa is such a small grain. (I took that into account with the rest of my vegetables as well – dicing them into smaller pieces after they’d come off the grill and rested a few minutes in the covered bowl)
Time to start to dress this salad up :0) The thing with my dressing though is that I really didn’t measure a single thing… years of watching my mother just grab the ingredients and start mixing has warn off on me… so other than remembering how many cloves of garlic I used, everything else is by taste… SORRY!
Maple-Mustard Vinaigrette
ingredients:
3 cloves of garlic, peeled and minced
good knob of ginger, peeled and minced
Dijon mustard
maple syrup
lemon juice
red wine vinegar
salt & pepper
sunflower oil
In a medium bowl whisk together the garlic, ginger, mustard, maple syrup, lemon juice and red wine vinegar. At this point, start tasting it – too bitter? Not sweet enough? Play around with your ingredients and make it taste exactly as you like – that’s why you’re making it and not buying it right? I decided to use sunflower oil so that it wouldn’t compete with the other ingredients – and since I had used a spicy olive oil I knew my vegetables would already have lots of that flavour.
Once you’ve sorted out the exact flavours that you like, incorporate the oil – you want to thin out the dressing.
Now that you can dress it up, it’s time to finish the salad!
In your large bowl, combine all the diced veggies, toss in the cooked quinoa and if you decide to use tofu (or any other protein) cube it and throw that into the mix as well. Pour your vinaigrette over it all and toss everything really well. You want the dressing to add flavour but not to make it mushy…always dress with caution :0)
And there you go… thanks to a trip to the market my week is looking good… I’d say it can’t be “beet” (ha ha ha)…
Monday, September 21, 2009
Monday, September 14, 2009
it's not cheese... it's cream
Did I mention that I'd like to start making a little money with my baked goods? Lucky me, my friends are being supportive. Especially Julie. She's ordered pies from me and the cake I'm about to share with all of you.
There is always added pressure when baking for other people... I didn't want to disappoint Julie or her guests - especially her sister since this was going to be her birthday cake. So I pestered Julie for information and was warned (1) chocolate - NOT important (2) cheese - VERY important. Yep, a cheesecake was the order of the day!
As you know, my cheesecake baking experience is pretty limited: I've baked 2. The Margarita Cheesecake (April DB Challenge) and then a Triple Chocolate Cheesecake. Both of which were hits, but I wanted to try another recipe just to see how using sour cream would change things... I know, I'm never happy with just the one recipe I have, I always have to try something new... but that's the beauty of baking right? So many options!
I have to say, this is probably the easiest recipe ever: resulting in a fluffy, light and very creamy cake. As Julie's nephew exclaimed, "this isn't cheese, it's cream!"
Sabra Cheesecake
ingredients:
1 1/2 c. graham crumbs
2 tbsp brown sugar
3 tbsp melted butter
2 x 8 oz pkgs of cream cheese, room temperature
1 c. sugar
5 eggs, divided and at room temperature
1/4 c. sabra liquor (or replace with 1 tsp each vanilla and lemon juice)
2 c. sour cream
Preheat your oven to 300 F. Grab a 10 inch springform pan and line the outside of it with tinfoil so that the base is sealed shut (I also sprayed the inside with non-stick spray). Set aside.
Mix the melted butter, crumbs and sugar together and then press evenly into the base of your pan (If you want a thicker base, use a smaller pan). Set aside in your fridge.
Meanwhile, in a large bowl at the lowest speed (kitchenaid speed 2) beat the cream cheese until smooth. Slowly incorporate the sugar.
Increase your speed just a little (Stir speed) and add each egg yolk individually. You just want everything to be incorporated. Add the sabra and the sour cream, 1 cup at a time. Remember to scrape the sides - I did that before incorporating each cup of sour cream.
In a separate bowl, beat the egg whites until they are stiff (high speed of your beaters). You're then going to fold the egg whites into the batter (do it quickly so that the air isn't lost) and then pour the batter over the graham crumb base.
Bake the cake for 1 hour in a bain marie (the cake pan is placed in a larger pan that has about 2 inches of warm water in it). This prevents the cake from cracking on the top.
Once it's done baking, open the oven door and allow the cheesecake to sit for another 30 minutes. Once it's cooled down, remove it from the oven and place in the fridge. I chilled mine over night.
I know I'd been told that chocolate wasn't important, but I'd also been informed that fresh berries weren't a popular option with the birthday girl - so I decided to make a chocolate ganche to spread
on top of the cake. I mean you can't leave it plain!
Chocolate Ganache
ingredients:
100 g dark chocolate, melted
1/4 c. heavy cream
In a double boiler over simmering water melt the chocolate. Once the chocolate is completely melted, whisk in the cream and continue stirring it until you get a smooth consistency. If you need more cream, use more cream, make this ganache as thick or thin as you like.
Once you reach your preferred consistency, remove the chocolate from the heat and allow it to stand at room temperature for a minute or two.
Take the cheesecake out of the fridge and remove the sides from the pan. Now pour the ganche on top of the cake and use a flat blade (I used a large knife) to spread the ganche evenly over the surface.
The result is a super fluffy cake with a beautiful chocolate topping. A HUGE success. Thanks Julie for supporting my baking addiction. This is the continuation of a beautiful friendship ;0)
There is always added pressure when baking for other people... I didn't want to disappoint Julie or her guests - especially her sister since this was going to be her birthday cake. So I pestered Julie for information and was warned (1) chocolate - NOT important (2) cheese - VERY important. Yep, a cheesecake was the order of the day!
As you know, my cheesecake baking experience is pretty limited: I've baked 2. The Margarita Cheesecake (April DB Challenge) and then a Triple Chocolate Cheesecake. Both of which were hits, but I wanted to try another recipe just to see how using sour cream would change things... I know, I'm never happy with just the one recipe I have, I always have to try something new... but that's the beauty of baking right? So many options!
I have to say, this is probably the easiest recipe ever: resulting in a fluffy, light and very creamy cake. As Julie's nephew exclaimed, "this isn't cheese, it's cream!"
Sabra Cheesecake
ingredients:
1 1/2 c. graham crumbs
2 tbsp brown sugar
3 tbsp melted butter
2 x 8 oz pkgs of cream cheese, room temperature
1 c. sugar
5 eggs, divided and at room temperature
1/4 c. sabra liquor (or replace with 1 tsp each vanilla and lemon juice)
2 c. sour cream
Preheat your oven to 300 F. Grab a 10 inch springform pan and line the outside of it with tinfoil so that the base is sealed shut (I also sprayed the inside with non-stick spray). Set aside.
Mix the melted butter, crumbs and sugar together and then press evenly into the base of your pan (If you want a thicker base, use a smaller pan). Set aside in your fridge.
Meanwhile, in a large bowl at the lowest speed (kitchenaid speed 2) beat the cream cheese until smooth. Slowly incorporate the sugar.
Increase your speed just a little (Stir speed) and add each egg yolk individually. You just want everything to be incorporated. Add the sabra and the sour cream, 1 cup at a time. Remember to scrape the sides - I did that before incorporating each cup of sour cream.
In a separate bowl, beat the egg whites until they are stiff (high speed of your beaters). You're then going to fold the egg whites into the batter (do it quickly so that the air isn't lost) and then pour the batter over the graham crumb base.
Bake the cake for 1 hour in a bain marie (the cake pan is placed in a larger pan that has about 2 inches of warm water in it). This prevents the cake from cracking on the top.
Once it's done baking, open the oven door and allow the cheesecake to sit for another 30 minutes. Once it's cooled down, remove it from the oven and place in the fridge. I chilled mine over night.
I know I'd been told that chocolate wasn't important, but I'd also been informed that fresh berries weren't a popular option with the birthday girl - so I decided to make a chocolate ganche to spread
on top of the cake. I mean you can't leave it plain!
Chocolate Ganache
ingredients:
100 g dark chocolate, melted
1/4 c. heavy cream
In a double boiler over simmering water melt the chocolate. Once the chocolate is completely melted, whisk in the cream and continue stirring it until you get a smooth consistency. If you need more cream, use more cream, make this ganache as thick or thin as you like.
Once you reach your preferred consistency, remove the chocolate from the heat and allow it to stand at room temperature for a minute or two.
Take the cheesecake out of the fridge and remove the sides from the pan. Now pour the ganche on top of the cake and use a flat blade (I used a large knife) to spread the ganche evenly over the surface.
The result is a super fluffy cake with a beautiful chocolate topping. A HUGE success. Thanks Julie for supporting my baking addiction. This is the continuation of a beautiful friendship ;0)
Friday, September 11, 2009
brownies... triple sigh....
My kitchenaid is being used and abused (not really abused... I'd never do that, but I am using it)...
One of the beauties to come out of my oven this week are these brownies. Seriously - remember how I swore my gluten free brownies were the best EVER... these ones are pretty top notch as well. The gluten free ones are fudgy and gooey... these brownies are a little more cake-like. BUT totally DELISH.
I had invited the girls over for some vino tonight - good company on a Friday night. Who could ask for a better way to end the work week and bring in the weekend? I had promised them a treat... and originally had hoped to bake them a pie, but I just didn't have the time - so I figured it was time to bake some brownies. And I wanted to try a new recipe.
If you've followed this blog for a while you'll know that I heart peanut butter. I heart chocolate. And I heart bananas. I combined this trio and the result - a pan full of yummy. Sigh. We all went back for seconds (and thirds) - brownies, wine and a good chat - that is the kind of stuff life is made up of!
Peanut butter and Banana Chocolate Brownies
ingredients:
1 c. pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp vanilla salt (or just regular salt)
1 c. brown sugar
2 ripe bananas
1/2 c. peanut butter
1/3 c. cocoa powder
2 tbsp vegetable oil
1 tsp vanilla
1/4 c. milk
handful peanut butter chips and white chocolate chips
*don't worry you aren't missing anything - no eggs or butter in this recipe.
Preheat your oven to 375 F. Spray a square pan with non-stick cooking spray. Set aside.
In a medium bowl combine the flour, baking soda and powder and the salt.
In your kitchenaid bowl (or a large mixing bowl) beat the sugar and bananas together until they become really creamy (setting 2 on the mixer, or a medium speed on your beater).
Add the peanut butter to the banana/sugar mix and combine (Stir setting). While the beaters are still going add the cocoa powder, the vegetable oil and the vanilla. Increase the speed of the beaters (setting 4) to really combine everything.
Now add the flour mixture to the batter and slowly incorporate. With the beaters going you'll want to slowly add the milk. Once everything is combined turn off the beaters.
With a wooden spoon, scrape the sides and stir in the chocolate chips. The batter is going to be REALLY thick and sticky. But that's what you want.
Now pour the batter into the pan and spread it out evenly. Bake in the oven for about 22 - 25 minutes (if you want it more fudgy bake it closer to the 22 minute mark).
Remove from the oven and allow to cool in the pan. I actually threw the pan into the freezer for 7 minutes to cool down really quickly (since I baked them about half an hour before my guests arrived).
You can frost these if you want to, but I think they are perfect as is. Bliss.
One of the beauties to come out of my oven this week are these brownies. Seriously - remember how I swore my gluten free brownies were the best EVER... these ones are pretty top notch as well. The gluten free ones are fudgy and gooey... these brownies are a little more cake-like. BUT totally DELISH.
I had invited the girls over for some vino tonight - good company on a Friday night. Who could ask for a better way to end the work week and bring in the weekend? I had promised them a treat... and originally had hoped to bake them a pie, but I just didn't have the time - so I figured it was time to bake some brownies. And I wanted to try a new recipe.
If you've followed this blog for a while you'll know that I heart peanut butter. I heart chocolate. And I heart bananas. I combined this trio and the result - a pan full of yummy. Sigh. We all went back for seconds (and thirds) - brownies, wine and a good chat - that is the kind of stuff life is made up of!
Peanut butter and Banana Chocolate Brownies
ingredients:
1 c. pastry flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp vanilla salt (or just regular salt)
1 c. brown sugar
2 ripe bananas
1/2 c. peanut butter
1/3 c. cocoa powder
2 tbsp vegetable oil
1 tsp vanilla
1/4 c. milk
handful peanut butter chips and white chocolate chips
*don't worry you aren't missing anything - no eggs or butter in this recipe.
Preheat your oven to 375 F. Spray a square pan with non-stick cooking spray. Set aside.
In a medium bowl combine the flour, baking soda and powder and the salt.
In your kitchenaid bowl (or a large mixing bowl) beat the sugar and bananas together until they become really creamy (setting 2 on the mixer, or a medium speed on your beater).
Add the peanut butter to the banana/sugar mix and combine (Stir setting). While the beaters are still going add the cocoa powder, the vegetable oil and the vanilla. Increase the speed of the beaters (setting 4) to really combine everything.
Now add the flour mixture to the batter and slowly incorporate. With the beaters going you'll want to slowly add the milk. Once everything is combined turn off the beaters.
With a wooden spoon, scrape the sides and stir in the chocolate chips. The batter is going to be REALLY thick and sticky. But that's what you want.
Now pour the batter into the pan and spread it out evenly. Bake in the oven for about 22 - 25 minutes (if you want it more fudgy bake it closer to the 22 minute mark).
Remove from the oven and allow to cool in the pan. I actually threw the pan into the freezer for 7 minutes to cool down really quickly (since I baked them about half an hour before my guests arrived).
You can frost these if you want to, but I think they are perfect as is. Bliss.
Friday, September 4, 2009
i heart my sweetie pie... aka my KitchenAid
So... as you know, I bought my KitchenAid Accolade 400 on Tuesday. An event that brought a HUGE smile to my face. I'm going to let you in on a little secret... I'm not having a very good week. You know, sometimes things happen that make you take a step back and reevaluate what you're doing and where you're going... this week wasn't one of those weeks. The events of this week just made me plain ol' sad... life happens and we deal with it - but sometimes you just wish that it didn't make you want to cry.
So buying this expensive (even @ sale price) new gadget and baking some goodies seemed like a good way to try and take my mind off of things and decompress. That's exactly what I did last night - I decided to drown my sorrows in some butter, sugar and cocoa powder.
The recipe comes from the KitchenAid recipe book that was included in the box with the mixer... the cookies turned out great, but the best part is that they lifted my spirits just a little... Seriously, it's incredible how simply turning the "stir" speed made me giddy... I am a true baking geek (and very proud of it)!
Oh yes - I meant to buy a new camera in order to take better pictures and impress everyone with a visually beautiful blog... but the KitchenAid came first :0) Please be patient friends... pictures will come (I promise).
Macadamia Chocolate Chip Cookies
ingredients:
3/4 c. white sugar
1 c. brown sugar
1 c. butter, room temperature
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
pinch of salt
2 1/4 c. all purpose flour
1/2 c. cocoa powder
225 g (1 pkg) dark chocolate chips
100g macadamia nuts, coarsely chopped
Preheat your oven to 325 F. Spray two cookie sheets with nonstick spray and set aside.
Place the sugars, butter, eggs and vanilla in the mixer bowl. Attach the bowl and the flat beater to the mixer. Turn to Speed 2 and mix for 30 seconds. Stop and scrape the bowl - then increase to Speed 4 and beat for another 30 seconds. Scrape the sides with a spatula.
Turn to the Stir Speed (this is when I became giddy). Gradually add the baking soda, salt, flour and cocoa powder to the batter. Mix for 2 minutes. Scrape the side and beat at Speed 2 for another 30 seconds.
Add this point turn your mixer back to the Stir Speed and add the chocolate chips and the nuts and just blend - about 15 seconds.
Lift the flat paddle out of the batter and grab your little scooper.
You'll want to scoop the dough onto your cookie sheet - about 2 inches apart - I was able to bake 8 cookies per sheet at a time (they do tend to spread out while baking).
Bake for 13 minutes - they'll look a little undercooked but that's ok. Let them sit on the cookie sheet for a minute or 2 and then remove them to completely cool on a wire rack.
The recipe said that you should get 48 cookies - I got 55 cookies out of the dough. Plenty to share (which I did) and plenty to indulge in as well (I did that too). I'm still sad, but at least now I know that I can get giddy just by turning on that "Stir" speed :0)
So buying this expensive (even @ sale price) new gadget and baking some goodies seemed like a good way to try and take my mind off of things and decompress. That's exactly what I did last night - I decided to drown my sorrows in some butter, sugar and cocoa powder.
The recipe comes from the KitchenAid recipe book that was included in the box with the mixer... the cookies turned out great, but the best part is that they lifted my spirits just a little... Seriously, it's incredible how simply turning the "stir" speed made me giddy... I am a true baking geek (and very proud of it)!
Oh yes - I meant to buy a new camera in order to take better pictures and impress everyone with a visually beautiful blog... but the KitchenAid came first :0) Please be patient friends... pictures will come (I promise).
Macadamia Chocolate Chip Cookies
ingredients:
3/4 c. white sugar
1 c. brown sugar
1 c. butter, room temperature
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
pinch of salt
2 1/4 c. all purpose flour
1/2 c. cocoa powder
225 g (1 pkg) dark chocolate chips
100g macadamia nuts, coarsely chopped
Preheat your oven to 325 F. Spray two cookie sheets with nonstick spray and set aside.
Place the sugars, butter, eggs and vanilla in the mixer bowl. Attach the bowl and the flat beater to the mixer. Turn to Speed 2 and mix for 30 seconds. Stop and scrape the bowl - then increase to Speed 4 and beat for another 30 seconds. Scrape the sides with a spatula.
Turn to the Stir Speed (this is when I became giddy). Gradually add the baking soda, salt, flour and cocoa powder to the batter. Mix for 2 minutes. Scrape the side and beat at Speed 2 for another 30 seconds.
Add this point turn your mixer back to the Stir Speed and add the chocolate chips and the nuts and just blend - about 15 seconds.
Lift the flat paddle out of the batter and grab your little scooper.
You'll want to scoop the dough onto your cookie sheet - about 2 inches apart - I was able to bake 8 cookies per sheet at a time (they do tend to spread out while baking).
Bake for 13 minutes - they'll look a little undercooked but that's ok. Let them sit on the cookie sheet for a minute or 2 and then remove them to completely cool on a wire rack.
The recipe said that you should get 48 cookies - I got 55 cookies out of the dough. Plenty to share (which I did) and plenty to indulge in as well (I did that too). I'm still sad, but at least now I know that I can get giddy just by turning on that "Stir" speed :0)
Tuesday, September 1, 2009
my new favourite thing in the kitchen... well in my apartment
I actually don't have a recipe tonight. I just wanted to show you my new favourite thing. I had heard through the grapevine (well really, Michelle at work) that Sears was having a sale. But not just any sale, a sale on KITCHENAID mixers....
I've known about this sale since yesterday... which means that I resisted an entire 36 hours before I ended up making my way to Sears. I wandered their kitchen section and saw a kitchenaid ice cream maker - very nice, but not a mixer. I saw espresso machines (also very nice... also not the object of my affection)... and then I turned around and there they were... those beautiful kitchenaid mixers. The very appliance that I have been coveting for eons... my desire for one so great I was secretly envious of my friend Kailey (who's mother-in-law bought her one as a house warming gift)... and completely envious of any of my friends who were able to register for one on their wedding registries...
So upon seeing it I decided that tonight it was going to become mine. I was going to lift it off the shelf, walk over to the cash register and pay for it. I was then going to walk home with it - the entire 12 minute walk, its heavy weight tiring my arms. No complaints, a smile on my face the entire way. I'd already cleared room on my counter for it (although my roomie wasn't aware of this new arrival).
My new friend is licorice coloured - perfect since that's one of my absolute favourite flavours. I can't wait to test the 10 speeds and see if I can actually bake 4 and a half loaves of bread... I can not wait to whisk my first meringue in it. Sigh. Absolute bliss. And... ON SALE! I did good (yes, I am patting myself on the back...)
Sunday, August 30, 2009
Daring Bakers Challenge....Dobos Torta...sigh
Oh woe is me... if you know me, then you know I have a tendency to sigh - great, loud sighs. So imagine me typing this and sighing. Yep - this challenge left me shaking my head while I licked my spatula and wondered why I was unable to properly follow a recipe.
I'm late in posting my August Challenge. I just lost track of time and baked a whole bunch of other things on my list this past month... leaving this challenge on the sidelines. I will admit that I was so excited when I first received the challenge - a Hungarian speciality - baked in my little kitchen in Ottawa! Yay! Only, it didn't work out as well as the recipe promised. I swear - I tried!!! But alas sometimes it doesn't matter how good the intentions... sometimes, it just doesn't work out :0(
Not to say the result doesn't taste good... I mean, sugar, chocolate and butter combined - it still TASTES good, it's just become a variation of what I had intended.
The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague.
This should have been simple enough - a 5 layer sponge-cake with a rich buttercream frosting and topped with thin wedges of caramel. 2 of my 5 layers didn't bake properly. My caramel tasted of lemon. The only thing I was successful at was the buttercream frosting - I mean, whisking sugar and eggs, adding chocolate and then whisking in 2 sticks of butter - yep, rich chocolate frosting was made.. and licked... you have to taste the good rights?
So my end result was a 3 layered sponge cake, with buttercream frosting and pecans. No caramel. No special effects. This means I need to have another go at it another time...
I'll provide you with what I did successfully complete though...
Sponge cake layers
ingredients:
6 eggs, separated, at room temperature
1 1/3 c. icing sugar, divided
1 tsp vanilla extract
1 c. + 2 tbsp sifted cake flour
pinch of salt
Position the racks in the top and centre thirds of the oven and heat the oven to 400F.
Cut six pieces of parchment paper to fit an 9" circle template.
Beat the egg yolks, 2/3 c. icing sugar and the vanilla in a medium bowl with a mixer at high speed until the mixture is thick, pale yellow and form thick ribbons with the beaters are lifted out of the batter (3 minutes).
In another bowl, using clean beaters, beat the egg whites until they form soft peaks. Gradually beat in the remaining 2/3 c. icing sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture. Fold in the remaining egg whites, leaving a few wisps of white visible.
Combine the flour and salt. Sift half of the flour over the eggs, fold in, and then repeat with the remaining flour.
Line a baking sheet with one piece of the parchment paper that has the circle template. Fill the circle with about 3/4 c. of the batter (fill in the traced circle with the batter using a spatula). Bake on the top rack for 5 minutes. Remove it from heat and place on a wire rack to cool. Meanwhile, bake the remaining layers, one at a time, 5 minutes each on the top rack. Allow all of the layers to cool completely.
Grab an 8" circle round to trim the layers so that they are all the same size and shape.
While they are cooling you can start on the frosting.
Chocolate Buttercream
ingredients:
4 large eggs, at room temperature
1 c. white sugar
4 oz (110g) dark chocolate chips or chocolate finely chopped
2 sticks butter, at room temperature
Bring a large saucepan with an inch or so of water to a boil, bring it down to a simmer. Once the water is ready, combine the eggs and sugar in a large glass bowl. Place the bowl on top of the pot (without the water touching the bottom of it) and whisk the eggs and sugar together (I use my electric beaters for 3 minutes).
Add the chopped chocolate to the egg mixture and continue beating the batter for another 3 minutes (over the simmering water). Remove from the heat, pour into a clean bowl and allow the batter to cool down a little.
Once it's reached room temperature, slowing start to whisk the mixture adding the butter about 2 tbsp at a time - you'll notice that it will slowly thicken. Keep your beater going until all the butter has been incorporated. Place the frosting into the fridge to chill - it will thicken up (leave to sit for about an hour). When you're ready to assemble the cake, remove the frosting from the fridge and allow it to sit for a little bit before using it.
Now this is where everything really fell apart for me (even though by this point I'd already lost 2 of my sponge layers)... I followed the recipe for the caramel and ended up with a sticky lemon syrup - really not the best way to highlight this dessert... so I dumped it and continued to assemble my layers...
I put some of the buttercream on the serving plate and spread it out a little. I then placed the bottom layer on top of it (the buttercream allowed the cake to adhere to the plate and not move). Spread more of the frosting between the layers - cake, frosting, cake, frosting, cake and then more frosting. You'll want to spread some of the buttercream around the sides as well. I then grabbed some whole pecans and placed them on the sides and top of the cake.
Totally not how it was supposed to turn out... but like I said before, it still tasted rich and delicious... even through all the sighs :0)
I'm late in posting my August Challenge. I just lost track of time and baked a whole bunch of other things on my list this past month... leaving this challenge on the sidelines. I will admit that I was so excited when I first received the challenge - a Hungarian speciality - baked in my little kitchen in Ottawa! Yay! Only, it didn't work out as well as the recipe promised. I swear - I tried!!! But alas sometimes it doesn't matter how good the intentions... sometimes, it just doesn't work out :0(
Not to say the result doesn't taste good... I mean, sugar, chocolate and butter combined - it still TASTES good, it's just become a variation of what I had intended.
The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague.
This should have been simple enough - a 5 layer sponge-cake with a rich buttercream frosting and topped with thin wedges of caramel. 2 of my 5 layers didn't bake properly. My caramel tasted of lemon. The only thing I was successful at was the buttercream frosting - I mean, whisking sugar and eggs, adding chocolate and then whisking in 2 sticks of butter - yep, rich chocolate frosting was made.. and licked... you have to taste the good rights?
So my end result was a 3 layered sponge cake, with buttercream frosting and pecans. No caramel. No special effects. This means I need to have another go at it another time...
I'll provide you with what I did successfully complete though...
Sponge cake layers
ingredients:
6 eggs, separated, at room temperature
1 1/3 c. icing sugar, divided
1 tsp vanilla extract
1 c. + 2 tbsp sifted cake flour
pinch of salt
Position the racks in the top and centre thirds of the oven and heat the oven to 400F.
Cut six pieces of parchment paper to fit an 9" circle template.
Beat the egg yolks, 2/3 c. icing sugar and the vanilla in a medium bowl with a mixer at high speed until the mixture is thick, pale yellow and form thick ribbons with the beaters are lifted out of the batter (3 minutes).
In another bowl, using clean beaters, beat the egg whites until they form soft peaks. Gradually beat in the remaining 2/3 c. icing sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture. Fold in the remaining egg whites, leaving a few wisps of white visible.
Combine the flour and salt. Sift half of the flour over the eggs, fold in, and then repeat with the remaining flour.
Line a baking sheet with one piece of the parchment paper that has the circle template. Fill the circle with about 3/4 c. of the batter (fill in the traced circle with the batter using a spatula). Bake on the top rack for 5 minutes. Remove it from heat and place on a wire rack to cool. Meanwhile, bake the remaining layers, one at a time, 5 minutes each on the top rack. Allow all of the layers to cool completely.
Grab an 8" circle round to trim the layers so that they are all the same size and shape.
While they are cooling you can start on the frosting.
Chocolate Buttercream
ingredients:
4 large eggs, at room temperature
1 c. white sugar
4 oz (110g) dark chocolate chips or chocolate finely chopped
2 sticks butter, at room temperature
Bring a large saucepan with an inch or so of water to a boil, bring it down to a simmer. Once the water is ready, combine the eggs and sugar in a large glass bowl. Place the bowl on top of the pot (without the water touching the bottom of it) and whisk the eggs and sugar together (I use my electric beaters for 3 minutes).
Add the chopped chocolate to the egg mixture and continue beating the batter for another 3 minutes (over the simmering water). Remove from the heat, pour into a clean bowl and allow the batter to cool down a little.
Once it's reached room temperature, slowing start to whisk the mixture adding the butter about 2 tbsp at a time - you'll notice that it will slowly thicken. Keep your beater going until all the butter has been incorporated. Place the frosting into the fridge to chill - it will thicken up (leave to sit for about an hour). When you're ready to assemble the cake, remove the frosting from the fridge and allow it to sit for a little bit before using it.
Now this is where everything really fell apart for me (even though by this point I'd already lost 2 of my sponge layers)... I followed the recipe for the caramel and ended up with a sticky lemon syrup - really not the best way to highlight this dessert... so I dumped it and continued to assemble my layers...
I put some of the buttercream on the serving plate and spread it out a little. I then placed the bottom layer on top of it (the buttercream allowed the cake to adhere to the plate and not move). Spread more of the frosting between the layers - cake, frosting, cake, frosting, cake and then more frosting. You'll want to spread some of the buttercream around the sides as well. I then grabbed some whole pecans and placed them on the sides and top of the cake.
Totally not how it was supposed to turn out... but like I said before, it still tasted rich and delicious... even through all the sighs :0)
Friday, August 28, 2009
my 2nd attempt at a cheesecake
It was my friend Sharon's birthday - and I wanted to make sure that not only did she have a fabulous day with her friends, but that she also had a pretty fabulous birthday cake as well. For most people that means 3 things: chocolate, alcohol and cheesecake. I hit all 3 of those requirements in this one. Lots of chocolate, nice and creamy with a hint of liquor - the perfect way to celebrate the big... :0) (don't worry Sharon, I won't tell...)
I used the remaining cookies I had frozen from my July DB challenge (the Whippets - July 27th) so I ended up with enough cookie base for an 8 inch cheesecake AND a smaller one (4 inches)... but if you follow the recipe below you'll end up with just the right amount of cookie base for one 9 inch cake pan.
I also pulled out a bottle of Sabra liquor - a thoughtful gift from my father. Bailey's or Kahlua would work as well... I just wanted to make use of my gift. (merci papa)
Triple Chocolate Cheesecake
ingredients:
1 1/3 c. cookie crumbs (your choice - chocolate, graham crackers, etc. you decide - I used homemade butter cookies)
1/3 c. butter, melted
2 x 250 g cream cheese (block), at room temperature
300 ml can sweetened condensed milk
2 eggs
120 g white chocolate, chopped and melted
2 tbsp Sabra liquor
120 g semisweet chocolate, chopped and melted
1/4 c. whipping cream
120 g bittersweet chocolate, chopped and melted
Preheat your oven to 300 F.
If you're going to be using home made cookies for the base, pulse them in your food processor until they form nice crumbs. Otherwise, just grab your cookie crumbs and blend with the melted butter. You'll want to make sure that everything is evenlyl moistened (add more melted butter if you think you need some). Press firmly into the bottom of your springform pan (or cake pan if you're using a regular one).
Set aside.
In a large bowl, beat the cream cheese with your hand mixer at medium speed for about 1 minute - until fluffy. While the mixer is still running, pour in the condensed milk. Beat until smooth (scrape the sides of the bowl and the remaining condensed milk from the can). Beat in the eggs, one at a time, until everything is blended. Add the Sabra.
Using a double boiler - melt your white chocolate in one bowl and the semisweet chocolate in another.
Now - divide your creamcheese batter in half - putting half in your white chocolate and the remaining half with the semisweet chocolate. Grab your beaters again and beat both mixtures until they are smooth.
Pour the semisweet chocolate batter over the cookie crust. Use a spatula to spread it evenly. Carefully pour the white chocolate on top and spread the batter on top of the chocolate.
IF using a springform pan, grab some tinfoil and make sure that the base is well sealed (so that water doesn't get into the pan). If not, you can skip this step.
Place the pan in a large baking dish filled with 2 to 3 inches of hottest tap water.
Bake for about 45 minutes (35 minutes for the mini one) - you still want the cake to be a bit jiggly.
Cool on a rack to room temperature . Cover and refrigerate until firm.
Once your cheesecake has chilled completely, make your ganache.
In a saucepan over medium heat, scald the cream. Remove from heat and whisk in the bittersweet chocolate until melted and smooth.
Spoon onto the cheesecake and spread over the top (and sides if using a springform pan and have removed the sides). Return to the fridge and allow to cool completely.
Happy Birthday Sharon!
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