White Layer Cake 2.15.15

Recipe from Baking Ilustrated, except that I used pasteurized carton eggs, and I went by the conversion chart on the carton, which was my mistake.  This cake came out much too eggy.  Next time I will weight the eggs.

Pink Cheesecake 2.14.15

I guess there are some people who always view using food coloring as cheating.  This pink cheesecake isn’t berry flavored, it’s just colored pink for V’s day.  It’s a mini cheesecake, pictured with a large egg, and Barry Bumble, for size comparison.

Valentine’s Day Hearts 2.13.15

Most of these came out alright in the end, but it was one of those projects that seemed like one frustration after another.  First of all, I forgot that a half batch isn’t enough to fill my 13 x 9 pan, so I made the first color (of 4 total), and it only filled the pan about ½ inch thick.  So I made the next half batch, but decided to change the color anyway hoping for a two toned effect.  I paired pink with purple, and blue with green.  The hearts were difficult to cut out the next day.  I think I pressed them into the pan too much.  It would have been nicer if the treats were less densely packed, and they would have tasted better too.  The royal icing presented some problems as well.  The icing was too runny, so the letters started to pool together after piping. I even had to refrost some of them in a different color.  I also tried to wrap them before they were dried and smashed a few of them.  I’d really like to change it up next year, maybe try doing some heart shaped bon bons.

Bagelsaurus 2.8.15

Bagelsaurus, 1796 Mass Ave, Cambridge, MA

Finally, here it is!  The pretzel bagel.  Wondefully salty and a moist light interior, not dense like many other bagels you find.

Chocolate Cream pie for the masses 2.2.15

This pie uses a store bought oreo crust, chocolate custard (recipe from Baking Illustrated), and topped with crème chantilly and chocolate shavings.  The difficulty I had making the custard was getting the chocolate to melt just from the heat of the milk, so next time I’ll melt the chocolate to help facilitate smooth mixing.

Battenberg Cake 1.30.15

I made this cake using an almond cake recipe, but I tried using the creaming method instead of the direct method, so the batter came out looking separated and the cake turned out greasy. This recipe is from Food Network Canada.  The almond paste I had was very dry, so I added some water to the marzipan to make it easier to work with.  I made royal icing and brushed embroidery technique for the decoration.

Homemade bread 1.29.15

I forgot to take a picture of this loaf after baking.  This is right before it’s going into oven.  I could have scored even deeper though.  The dough had a lot of punch.

Strawberry Soup 1.26.15

My favorite strawberry soup recipe.  This time I hand mashed the strawberries.  Last time I blended all ingredients and the soup came out too foamy.  Next time I can just try to puree the strawberries and carefully stir in the remaining ingredients.  Garnished with aerated heavy cream.

Bringham’s Ice Cream 1.25.15

Mint chocolate chip and peppermint stick.  The peppermint was recommended by the employee at Bringham’s as a flavor that would go with mint chocolate chip.

Mackerel 1.21.15

The freshest fish I ever bought.  I got them at whole foods and they were stored so well, completely covered in shaved ice.  They didn’t smell at all.

I ended up poaching them whole in a broth of leeks, carrots, celery, some herbs, stock, and wine.

Peanut Butter Cookies 1.20.15

From Baking Illustrated.  These came out good, although next time I will use a smaller scoop.  I used the #20 scoop here and the cookies are very large.

Almond Macarons with Vanilla Buttercream 1. 11.15

Adapted from Martha Stewart recipe for Vanilla Bean Macarons

71 g almond flour (70 g)
117 g powdered sugar (118 g)
1 large egg whites (2 egg whites)
53 g granulated sugar
1 t vanilla bean paste

Combine almond flour and powdered sugar.  Whisk egg whites and granulated sugar, then beat until stiff peaks.  Add vanilla. Fold in dry ingredients.  Batter should flow like lava.  My batter came out a bit thick, maybe I used fewer egg whites.

Buttercream

Adapted from Martha Stewart Swiss Meringue Buttercream

5 large egg whites

1 c plus 2T sugar (8oz?)

Pinch of salt

1 lb butter, cut into Tablespoons

1 ½ t vanilla paste

Combinge egg whites, sugar and salt in a bowl over simmering water and beat until warm to the touch (110?) and sugar is dissolved.  Beat off the heat until completely cool.  Mixture should become stiff and glossy. Add butter slowly, then add vanilla.  

Very interested to try this variation sometime
http://aharmonyofflavors.blogspot.com/2017/04/making-macarons-with-less-sugar.html

Makes about 32 sandwich cookies
 

MACARONS: 
7.2 ounces confectioners' sugar
0.8 ounce rice flour
4.4 ounces almond meal
0.2 ounce unsweetened cocoa powder (1 tablespoon)
3.75 ounces egg whites (3 - 4 egg whites), at room temperature
¼ teaspoon cream of tartar
3 tablespoons granulated sugar

GANACHE FILLING:
¼ cup whipping cream
2 ounces 65% bittersweet chocolate
1 ounce 85% dark chocolate
2 tablespoons unsalted butter, room temperature 

Lemon Bars 1.5.15

Lemon bar recipe is from Baking Illustrated.  These came out very tart and lemony.  I contribute the excellent flavor to the use of lemon juice.  I was worried they may be too tart for elderly people.  The powdered sugar dissolved by the next day.

Soft Pretzels with Dill mustard 1.1.15

My recipe from 2013
2 t active dry yeast (or 1 t instant yeast)
¼ c honey
1 t fine salt
3 c AP flour (16.5 oz)
1 c warm water (or ½ c water, ½ beer)
3T baking soda

Bake at 450 12-16 mins.

My recipe from 2014
2 ¼ t active dry yeast
½ c warm water
½ c beer
1 T barley malt
420 g bread flour
2T melted butter
2t coarse salt

This dough came out very stiff.  Maybe next time I’ll try AP flour, or less flour. Less flour would increase the hydration, but hopefully retain the chewyness I'm looking for.  I dipped the pretzels in a seed mix after boiling.  It’s a challenge to get the seeds evenly distributed on all the bagels.   The dill mustard was the best part.

Best dill mustard
¼ c mustard
½ c mayo
2 T fresh chopped dill
1 t honey
1/8 t black pepper

Sorghum Chocolate Chip Cookies 12.24.14

Sorghum Chocolate Chip Cookies

This recipe is adapted from America’s Test Kitchen.

4.54 oz sorghum flour (ATK uses white rice flour here)
1.42 oz brown rice
1.33 potato starch
0.568 oz tapioca starch
0.142 (.95 T) milk powder
1 t baking soda
¾ t xantham gum
½ t salt
4 oz butter, melted
5.25 oz light brow sugar
2 1/3 oz sugar
1 large egg
2 T milk (I used 2 t milk powder and 2 T water)
1 T vanilla
7.5 oz semisweet chocolate chips ( I used 7 oz bittersweet chips)

I made the batter combining butter and sugars, then the liquids, then the dry ingredients.  I let the dough rest overnight, then formed cookie balls and baked at 350 for 11 to 13 minutes.  They were still great baked the second.  Any longer than that I think I'll try freezing the dough.

Free form apple tart 12.27.14

Free form apple tart

This tart came out very well.  The pastry had great texture with the added cornmeal, and was not soggy on the bottom, even after leftovers were in the fridge for a few days.  I drained the apple slices in sugar for 30 minutes before filling the tart.  This recipe is from Baking Illustrated.

2T sour cream
2T ice water
5 oz AP flour
1 1/3 oz cornmeal
2 t sugar
½ t salt
3.5 oz butter

I tried to roll out the dough using wax paper and plastic, but it only rolled out when I used flour on the table.
I adapted the fruit filling so I had over 2 lb of apples.  The original recipe calls for 1 lb of each granny smith and mcintosh.  I did not like difference in texture between the two apples.  The granny smith were very tart and took longer to cook.  When the apples were done, the mcintosh apples were very mushy.  Also, I used additional sugar and lemon to macerate the apples before mixing with the sugar.

3 granny smith apples
2 mcintosh apples
1 T lemon juice
3 T sugar
1/8 t cinnamon

Instead of sprinkling sugar on the crust, I used an egg wash.  About 10 minutes before the tart was done, the apples looked very dry on top, so I brushed an apple cider jelly as a glaze so they would be more shiny and baked with the tart for the last 10 minutes.  The tart took 55-60 minutes to bake.

Here's the tart unbaked.

Here's the final baked tart.

Maple Pecans 12.23.14

Maple Pecans

Whole pecans caramelized in maple syrup, just like they do at EH Chocolatier.   Wrapped for holiday stocking stuffers.

Rice Flour Pizza Dough 12.13.14

Rice Flour Pizza Dough

This recipe is from America’s Test Kitchen.  It was obvious that it tasted like rice and not wheat.  It was crispy instead of moist and chewy, like gluten.  Definitely the best GF pizza I've had.

4.54 white rice
1.42 oz brown rice
1.33 potato starch
.57 tapioca starch
0.142 oz milk powder   (1/8 oz = 0.125 oz)
1.25 oz almond flour
2 ¼ t psyllium husk
1 ¼ t baking powder
1 t salt
½ t instant yeast
1 ¼ c warm water
1/8 c vegetable oil

Five minute pizza dough 12.31.14

This pizza dough doesn’t actually take five minutes, but the recipe is from the book Artisan Bread in Five Minutes a Day.  This is the olive oil dough recipe.

1 3/8 lukewarm water
¾ T instant yeast
¾ T salt
½ T sugar
2 T olive oil
15 oz King Arthur AP flour

The dough mixed up a little lumpy, so maybe next time I can alter the mixing method.  This pizza was amazing right out of the oven.   I didn’t stretch it as thin as I’d like and the dough didn’t brown a lot, but it was a celebration of fresh bread flavour.

Chocolate Cinnamon Tea Cake Balls 12.11.14

Chocolate Cinnamon Tea Cake Balls
Makes 38 1-in balls

5 ¾ oz brown sugar
6 oz softened butter
2 ounces unsweetened chocolate
1 teaspoon vanilla
2 cups all purpose flour (9 ¾ oz, maybe up to 1 oz less)
½ teaspoon cinnamon
Powdered sugar

Melt chocolate and let cool. Cream brown sugar and butter. Add cooled melted chocolate and vanilla.  Stir in remaining ingredients, except powdered sugar.  I used a wooden spoon and mixed until all ingredients were incorporated, but very crumbly to keep the mixture airy.
Shape dough into 1-inch balls – I used my #60 scoop. Then formed balls by hand and pressed until the dough stuck together.
Place balls 2 inches apart on cookie sheets.
Bake 8-10 minutes or until set. I baked at 350 for 10 mins.

I forgot to take a picture of them, so here's a resemblance.

Frenchies 12.6.14

I don’t have a good name for these yet.  A cannele filling put in a gingerboy mold.
I still can’t figure out how to make the bottoms flat. They are bubbling up too much.