Screwdriver Jello Shots in Orange Wedges
1 small package orange jello
3/8 c vodka
2 c minus 3/8 c water
1 small package orange jello
3/8 c vodka
2 c minus 3/8 c water
Tuesday, February 26, 2013
Tiramisu 2.25.13
I used Myer's Dark rum this time for my tiramisu and I liked it a lot better than using Bacardi. I would have liked more cake in proportion to the cheese and cream mixtures.
Cheese mixture
5 yolks
1/4 c milk
1/2 c sugar
1 T vanilla
16 oz mascarpone cheese
2 1/2 oz grated semisweet chocolate (I used 2 1/2 oz of a 4 oz bar of Ghirardelli 60% cocoa bar)
Beat first three ingredients in a saucepan and heat until boiling. Mixture should be thick and eggs cooked. Stir in vanilla. Cool in the fridge. Then stir in cheese and grated chocolate. When I made this it came out quite lumpy, but tasted fine. I hope I didn't overcook the eggs too much.
Rum mixture
1 c espresso or strong coffee ( I used instant coffee made 3 x strong)
1 oz (2 T) coffee liqueur (I used Kahlua)
2 oz (4 T) rum or brandy (I used Myer's Dark Rum)
Brew coffee and let cool in fridge. Then add Kahlua and Rum.
Cream mixture
16 oz heavy cream
2 T (not dark) cocoa powder (plus some for garnish)
Whip cream and cocoa until soft peaks.
Dip half (24 ea) lady fingers in rum mixture and line them in bottom of 13 x 9 in pan upside down. (I did them right side up this time, but maybe upside down would be more fun. I'm still deciding how much of the cake I'd like soaked through. I don't want the savoiardi wet and completely soaked, but the ones I've been using have been quite thin. I could overlap the cookies, maybe by half to make the cake thicker. That would also give a nice cross section.) Then spread half the cheese mixture over the biscuits. Then spread half the cream mixture over the cheese mixture. Repeat with the second half of all the mixtures. Top with a generous coating of cocoa powder. Let sit in the fridge overnight, but preferably 2 overnights.
This was an end piece, so it looks a little lopsided. Also, I had extra cream and cheese, so it's heave on those two parts. Also, it was not too boozy, so next time I could even try a little more alcohol.
Decoration idea: For a special occasion, place a stencil on the cocoa powder and dust with conf sugar to write a message on the top of the cake.
Another decoration idea: Cut cake into squares and garnish top of each cake with a chocolate piece, or dollop of whipped cream, or other decoration.
Cheese mixture
5 yolks
1/4 c milk
1/2 c sugar
1 T vanilla
16 oz mascarpone cheese
2 1/2 oz grated semisweet chocolate (I used 2 1/2 oz of a 4 oz bar of Ghirardelli 60% cocoa bar)
Beat first three ingredients in a saucepan and heat until boiling. Mixture should be thick and eggs cooked. Stir in vanilla. Cool in the fridge. Then stir in cheese and grated chocolate. When I made this it came out quite lumpy, but tasted fine. I hope I didn't overcook the eggs too much.
Rum mixture
1 c espresso or strong coffee ( I used instant coffee made 3 x strong)
1 oz (2 T) coffee liqueur (I used Kahlua)
2 oz (4 T) rum or brandy (I used Myer's Dark Rum)
Brew coffee and let cool in fridge. Then add Kahlua and Rum.
Cream mixture
16 oz heavy cream
2 T (not dark) cocoa powder (plus some for garnish)
Whip cream and cocoa until soft peaks.
Dip half (24 ea) lady fingers in rum mixture and line them in bottom of 13 x 9 in pan upside down. (I did them right side up this time, but maybe upside down would be more fun. I'm still deciding how much of the cake I'd like soaked through. I don't want the savoiardi wet and completely soaked, but the ones I've been using have been quite thin. I could overlap the cookies, maybe by half to make the cake thicker. That would also give a nice cross section.) Then spread half the cheese mixture over the biscuits. Then spread half the cream mixture over the cheese mixture. Repeat with the second half of all the mixtures. Top with a generous coating of cocoa powder. Let sit in the fridge overnight, but preferably 2 overnights.
This was an end piece, so it looks a little lopsided. Also, I had extra cream and cheese, so it's heave on those two parts. Also, it was not too boozy, so next time I could even try a little more alcohol.
Decoration idea: For a special occasion, place a stencil on the cocoa powder and dust with conf sugar to write a message on the top of the cake.
Another decoration idea: Cut cake into squares and garnish top of each cake with a chocolate piece, or dollop of whipped cream, or other decoration.
Homemade Magic Shell 2.20.13
I bought some coconut oil to make homemade magic shell. It worked, but I wish the chocolate sauce was liquid at room temp. It makes sense that since coconut oil and chocolate are both solid at room temperature, that a mix of the two would also harden when left at room temp. I heated the mixture in the microwave, and poured it on ice cream and it worked like a charm.
I tried 2 1/8 oz dark chocolate with 1 1/4 oz oil which came out very liquid. I also tried 2 1/8 oz dark chocolate with 0.75 oz oil which came out quite thick. I didn't like the thick mixture since it coated the ice cream with too thick of a chocolate shell. I liked the thin crisp shell more. Perhaps 2 oz chocolate and 1 oz coconut oil would be the perfect ratio.
What bothered me about this, is why can't I just use chocolate. I guess chocolate would harden very thick on ice cream and you'd also have to be very careful melting it (easier to burn).
I tried 2 1/8 oz dark chocolate with 1 1/4 oz oil which came out very liquid. I also tried 2 1/8 oz dark chocolate with 0.75 oz oil which came out quite thick. I didn't like the thick mixture since it coated the ice cream with too thick of a chocolate shell. I liked the thin crisp shell more. Perhaps 2 oz chocolate and 1 oz coconut oil would be the perfect ratio.
What bothered me about this, is why can't I just use chocolate. I guess chocolate would harden very thick on ice cream and you'd also have to be very careful melting it (easier to burn).
Clear Flour Pizza Dough 2.18.13
Clear Flour Bread, 178 Thorndike St, Brookline, MA
It's the best fresh pizza dough in Boston! Unfortunately, I over proofed it, and didn't defrost it properly, so it came out gummy. But it was still edible.
Here it's topped with mozzarella, parmesean, tomatoes, and green and red peppers.
It's the best fresh pizza dough in Boston! Unfortunately, I over proofed it, and didn't defrost it properly, so it came out gummy. But it was still edible.
Here it's topped with mozzarella, parmesean, tomatoes, and green and red peppers.
Rice Krispie Treat Hearts 2.13.13
Rice Krispie Treat Hearts for Valentine's Day!
A failed attempt at a vegan rice krispie treat heart. I used Ghirardelli white chocolate for the filling and writing, but this chocolate contains nonfat dry milk and milk fat! Next time I'll just buy vegan marshmallows and vegan buttery sticks.
A failed attempt at a vegan rice krispie treat heart. I used Ghirardelli white chocolate for the filling and writing, but this chocolate contains nonfat dry milk and milk fat! Next time I'll just buy vegan marshmallows and vegan buttery sticks.
Boston Cream and Jello Shots 2.8.13
It's great to bake when there's a blizzard outside. I made a Boston Cream Pie and some Margarita Jello shots.
The Boston Cream Pie was made with a Pillsbury Yellow Box Cake, pastry cream, and chocolate ganache. I had tried two cakes previously, but they failed. First I tried the chiffon cake in Baking Illustrated. But I took it out of the oven too early and it wasn't set yet, so it collapsed! It's the first time a cake has collapsed on me. Next, I tried the Yellow Layer Cake from Baking Illustrated. The cake didn't rise for some reason. It was like a brick. I think I didn't cream the butter and sugar enough, and I didn't mix the batter long enough. The cake out of the oven was the same height as when it went in the oven. And it was dense and rubbery. Yuck. So after a long day with no good cake and no eggs left, I made a box cake the next day. There's nothing like the consistency of box cake mix.
The chocolate glaze was good until the next day. I used 8 oz bittersweet chocolate and 1 c heavy cream.
For the pastry cream I used:
1 c milk
1 oz sugar
0.75 oz yolks
1 oz eggs
0.75 oz cornstarch
1 oz sugar
1/2 oz butter
3/4 t vanilla
The taste of the vanilla extract was too strong, so next time I'll use only half. But the thickness was nice. I didn't mind using whole eggs in this, but I'm used to using all egg yolks, so it seemed strange.
This cake looks small in the picture, but actually it's a 9 inch cake.
Margherita jello shots.
1 small package lime jello.
1/4 c tequila
1/8 c cointreau
additional water as directed on the jello box (2 cups minus 3/8 cup)
These would be cute in lime wedges, but the cupcake liners work too. Yum.
The Boston Cream Pie was made with a Pillsbury Yellow Box Cake, pastry cream, and chocolate ganache. I had tried two cakes previously, but they failed. First I tried the chiffon cake in Baking Illustrated. But I took it out of the oven too early and it wasn't set yet, so it collapsed! It's the first time a cake has collapsed on me. Next, I tried the Yellow Layer Cake from Baking Illustrated. The cake didn't rise for some reason. It was like a brick. I think I didn't cream the butter and sugar enough, and I didn't mix the batter long enough. The cake out of the oven was the same height as when it went in the oven. And it was dense and rubbery. Yuck. So after a long day with no good cake and no eggs left, I made a box cake the next day. There's nothing like the consistency of box cake mix.
The chocolate glaze was good until the next day. I used 8 oz bittersweet chocolate and 1 c heavy cream.
For the pastry cream I used:
1 c milk
1 oz sugar
0.75 oz yolks
1 oz eggs
0.75 oz cornstarch
1 oz sugar
1/2 oz butter
3/4 t vanilla
The taste of the vanilla extract was too strong, so next time I'll use only half. But the thickness was nice. I didn't mind using whole eggs in this, but I'm used to using all egg yolks, so it seemed strange.
This cake looks small in the picture, but actually it's a 9 inch cake.
Margherita jello shots.
1 small package lime jello.
1/4 c tequila
1/8 c cointreau
additional water as directed on the jello box (2 cups minus 3/8 cup)
These would be cute in lime wedges, but the cupcake liners work too. Yum.
Peanut Butter Cookies 2.6.13
Peanut Butter Cookies from Baking Illustrated
12.5 oz AP flour
1/2 t baking soda
1/2 t baking powder
1 t salt
8 oz butter
7 oz light brown sugar
7 oz sugar
1 c extra-crunch peanut butter (I used Teddie Old Fashioned Unsalted Smooth Peanut Butter)
2 large eggs
2 t vanilla
1 c dry-roasted salted peanuts, ground in a food processor (I omitted these since I had all the other ingredients on hand.)
Whisk dry ingredients. Cream butter and sugars. Beat in peanut butter, then eggs, then vanilla. Stir in dry ingredients. Ball dough and press with a fork. Bake 10 to 12 minutes at 350.
12.5 oz AP flour
1/2 t baking soda
1/2 t baking powder
1 t salt
8 oz butter
7 oz light brown sugar
7 oz sugar
1 c extra-crunch peanut butter (I used Teddie Old Fashioned Unsalted Smooth Peanut Butter)
2 large eggs
2 t vanilla
1 c dry-roasted salted peanuts, ground in a food processor (I omitted these since I had all the other ingredients on hand.)
Whisk dry ingredients. Cream butter and sugars. Beat in peanut butter, then eggs, then vanilla. Stir in dry ingredients. Ball dough and press with a fork. Bake 10 to 12 minutes at 350.
Sonsie 2.5.13
Sonsie, 327 Newbury St, Boston, MA
I've finally returned to Sonsie. Their bread basket is Iggy's bread. It's pretty delicious. The pizza dough is made in house. It was good. Not the best pizza dough ever, but very fresh and tasty.
Iggy's Bread
Margarita Pizza
Burger Pizza
I've finally returned to Sonsie. Their bread basket is Iggy's bread. It's pretty delicious. The pizza dough is made in house. It was good. Not the best pizza dough ever, but very fresh and tasty.
Iggy's Bread
Margarita Pizza
Burger Pizza
Something Sweet Without Wheat 1.30.13
Something Sweet Without Wheat, 169 Mass Ave, Arlington, MA
This new gluten free bakery opened up in Arlington near to where I live. I love grand openings; the staff are always the nicest and you get tons of free samples. I sampled the foccacia and it was good, so I bought a piece. I also sampled the herb bread, but the texture was a little dry and crumbly so I didn't get the half loaf that sells for $5. I assume the foccacia bread and white bread recipes are related somehow, but maybe with the oil and seasoning and savory, the flavor really stands out over any lacking texture.
The appearance of everything was really nice, with the exception of the standout croissants. I'll pick one up next time I'm out. They look a little sad because they are not fluffy looking. Almost like there wasn't any yeast in them. The muffins had a slightly matte top to them, and the other pastries (cinnamon buns) looked a little flat too.
Foccacia was pretty good. Flavour was awesome, only the texture was a little dry and crumbly.
The chocolate chip cookie was good, but it was crisper than I'd prefer.
The cupcake is a red velvet with chocolate frosting. The frosting was good, but the cake was somewhat dry.
I talked to the woman in the store about the ingredients in the frosting. Vanilla creme frosting has shortening, powdered sugar, vanilla, and rice milk.
This new gluten free bakery opened up in Arlington near to where I live. I love grand openings; the staff are always the nicest and you get tons of free samples. I sampled the foccacia and it was good, so I bought a piece. I also sampled the herb bread, but the texture was a little dry and crumbly so I didn't get the half loaf that sells for $5. I assume the foccacia bread and white bread recipes are related somehow, but maybe with the oil and seasoning and savory, the flavor really stands out over any lacking texture.
The appearance of everything was really nice, with the exception of the standout croissants. I'll pick one up next time I'm out. They look a little sad because they are not fluffy looking. Almost like there wasn't any yeast in them. The muffins had a slightly matte top to them, and the other pastries (cinnamon buns) looked a little flat too.
Foccacia was pretty good. Flavour was awesome, only the texture was a little dry and crumbly.
The chocolate chip cookie was good, but it was crisper than I'd prefer.
The cupcake is a red velvet with chocolate frosting. The frosting was good, but the cake was somewhat dry.
I talked to the woman in the store about the ingredients in the frosting. Vanilla creme frosting has shortening, powdered sugar, vanilla, and rice milk.
Growing Green Onions 1.25.13
Here are the scallions on Day 14. They really grew since Day 7. Also, there was more sunlight this week shining through the window I left them on.
Day 14
Here was Day 7.
Day 14
Here was Day 7.
Dowd & Rogers Dutch Chocolate Cake Mix 1.23.13
My cake mix was actually about to expire, so I thought I'd whip up these cupcakes. The flavor was as delicious as I remember. However, the cake was less moist than the chocolate cake at Quebrada. But the Dowd & Rogers is still best in it's gluten free chocolate cake class.
And they look beautiful.
And they look beautiful.
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