DB and Marshmallow Cookies

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. Please visit ttp://thedaringkitchen.com to see these treats in their rightful glory...

I am so very sad to say

that I threw many Chocolate Covered Marshmallow Cookies away.

The cookie base was tasteless,

although the marshmallow was yum.

The chocolate was wasted on this cookie--it was so hum drum.

I couldn't bring myself to bake the Milan

Cookies for fear they'd disappoint.

Although other Daring Bakers served those treats with great elan.

The photos remain in a camera that is 30 miles away.

I'm logging off now...I'm going to call it a day.

Daring Bakers Bakes, well, a tart! or, errr, a Pudding!

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

My Bakewell tart was made with Beach Plum Jam, which I made last summer after we found, in a location never to be disclosed, a treasure trove of those elusive fruits in a Cape Cod wasteland--hopefully not radioactive.

Easy to put together, quickly baked, and delicious warm, thank you, dear Hostesses, Jasmine of Confessions of a Cardamom Addict, and Annemarie of Ambrosia and Nectar. A fun, simple and yummy sweet was had by all!

Beach Plum Jam

• 2 Tablespoons Lemon Juice
• 4 cups beach plum pulp and juice (simmered until soft with water to cover, food milled) (probably one quart of fruit?)
• 1-1/2 packages powdered pectin
• 7 cups sugar

Put the lemon juice and beach plum pulp into a deep nonreactive pot. Bring to a boil. Add the pectin. Return to a boil. Add the sugar slowly, stirring constantly. Bring to the boil again and boil for one minute, or until the jam sheets off the spoon. Skim off any foam. Pour into hot, sterilized jars. Cover with new, clean, hot caps. Invert for 5 minutes.

Makes 7-8 eight-ounce jars

The Bakewell Tart/Pudding recipe follows in the post below!

Daring Bakers Bakewell Tart/Pudding Recipe

Bakewell Tart…er…pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour (Lisa used two cups)
30g (1oz) sugar (2 Tablespoons)
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better) (one stick)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Lisa just gave this all a whirl in the food processor...first the dry stuff alone, then a quick buzz with frozen butter chunks, and then finally with the wet stuff. But the proper directions follow...

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened (1 stick)
125g (4.5oz) icing sugar )(1 cup)
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds (1 cup)
30g (1oz) all purpose flour (1/4 cup)

'Proper' directions follow...but I just melted the butter and then added everything else in and mixed well.

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Annemarie’s notes:
• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).

This was an easy recipe, very forgiving, and the separate components didn't require fussing. Nice afternoon snack!

Daring Cooks Presents...Chinese Potstickers!

Making potstickers was such a blast! Who knew? The dough was simple. Stuffing and pleating was a breeze.

I used the suggested pork filling--my little guy has H1N1 and I didn't have the mental capacity to come up with any creative variations.

I have a 'dumpling' doohickey--which I tried but thought it was just easier to pleat with my fingers.

Thank you Jen of Use Real Butter. What a terrific challenge! I never would have rolled potsticker dough otherwise. And, my freezer holds enough of these little treasures for another meal! Recipe link is here...you won't regret it!

Apple Strudel for Daring Bakers

Please PLEASE excuse the photo placement, which Blogger has decided upon and won't relent...

My grandmother used to make apple strudel. I remember her practiced hands rolling and stretching the dough ever thinner and thinner. The dough wasn't thin enough until it covered the table and began to drape over the side. What a marvel, I thought, even then, long long ago.

Guess what!??!! Grandma fooled me. Grandma fooled us all. Grandma's impressive feat has been dispelled for all time.

Remembering Grandma's apple strudel, I followed the Daring Baker's recipe with the prescribed apples.

I only wish I could sit at her kitchen table once more and learn, among many things, the secret to her strudel filling.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Please go visit Courtney of Coco Cooks and Linda of make life sweeter!to learn more about how they came to choose this terrific Daring Baker's Challenge.

Apple Strudel:

Preparation time

Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough

30-90 min to let dough rest/to prepare the filling

20-30 min to roll out and stretch dough

10 min to fill and roll dough

30 min to bake

30 min to cool

Apple strudel

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum

3 tablespoons (45 ml) raisins

1/4 teaspoon ground cinnamon

1/3 cup plus 1 tablespoon (80 g) sugar

1/2 cup (1 stick / 115 g) unsalted butter, melted, divided

1 1/2 cups (350 ml) fresh bread crumbs

strudel dough (recipe below)

1/2 cup (120 ml, about 60 g) coarsely chopped walnuts

2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour

1/8 teaspoon salt

7 tablespoons (105 ml) water, plus more if needed

2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough

1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.

Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.

Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Blech!! A Daring COOK Failure

Zuni Ricotta Gnocchi. So disgusting (my fault, no doubt) I can't even post the photo. My stomach could not take this--too rich and dairy. My boys smirked, went back to the kitchen with their filled plates, and returned to the dining room with lettuce, and only lettuce, for dinner.

The directions were simple. The ingredient list slim. Miserable failure, am I.

Not so good for the inaugural challenge of 'The Daring Cooks' -- an offshoot of the 'Daring Bakers.' In the Daring Cooks, we'll tackle a new cooking challenge every month. We've all got to eat a little dinner before dessert, don't we? Unless it is Ricotta Gnocchi. YUCK!

Hopefully others enjoyed this light and airy treat. Check the post to see some photo-worthy creations!

Daring Bakers are, once again, the cheesiest!!

Spring school vacation for my little pumpkin. We decided to take a road trip from Boston to South Carolina, stopping to see sights and family along the way. Which means I was still on the road when this posting was due. This version was inspired by a friend whose husband-to-be once baked it for her.

The technique was developed by Maeda Heatter, and can be found on the Saveur magazine website. Using Abbey's recipe as the base, following the Saveur directions for the chocolate dots, this polka dot cheesecake with oreo crust was delicious--one of the creamiest I've ever made! A wonderful Easter dessert.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
Happy baking!


Abbey's Infamous Cheesecake:

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!