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baking, cooking, and other adventures

Tuesdays With Dorie: Chocolate Cream Tart April 28, 2009

Filed under: Baking,Tarts,Tuesdays With Dorie — pastrybrush @ 11:53 am
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100_2114This weeks Tuesdays with Dorie was chosen by Kim of Scrumptious Photography.  She chose Dorie’s Chocolate Cream Tart located on pages 352-353 in Baking: From My Home to Yours. This month has been full of all things chocolate and when all the members started to post on the message board about the recipe I got a little worried.

I really like chocolate but I think by the end of the month I was getting a little chocolated out.  A lot of members said that the chocolate crust with the chocolate filling was a little over powering.  Because of this I decided to use Dorie’s regular Sweet Tart Dough instead.  Also, because of temptation I decided to only make half of the recipe into mini tarts, which made 4.  To dress them up a little I added some fresh raspberries and whipped cream piping.

I thought that these little tarts were fantastic.  I am really glad that I decided to go with the sweet dough crust, and the raspberries really complimented the flavor of the chocolate.


The Daring Bakers’ Challenge: Caramel Macchiato Swirl Cheesecake April 27, 2009

Filed under: Baking,Cheesecake,The Daring Bakers' — pastrybrush @ 7:00 am
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daring-bakersThe April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.  For this challenge we were given a basic recipe and were given free reign to spice it up, changing the flavor, crust, etc.  I knew that I wanted to do something with espresso flavoring, but I figured an entire cheesecake might be a little overpowering.  I was stuck between two different flavor combinations: Caramel Mocha Cheesecake or Caramel Macchiato Cheesecake.  In the end, I went with the Caramel Macchiato Cheesecake because Tuesdays with Dorie is currently have a month of chocolate recipes and I needed a small break.

At first I wanted to do the cheesecake in two distinct layers, an espresso layer and a vanilla layer.  In the end this didn’t work out as planning and I just swirled them together 🙂  I made a caramel sauce which I used to drizzel on the top of the cheesecake in a crosshatch pattern and then added whipped cream rosettes for an added bonus because who doesn’t like whipped cream on cheesecake 🙂

This was probably one of the best cheesecakes I have ever made.  It turned out perfect.  I really couldn’t believe that I didn’t have any cracking or sinking.  The texture was smooth and creamy.  The flavor was spot on and awesome. (more…)


Tuesdays With Dorie: Four Star Chocolate Bread Pudding April 21, 2009

Filed under: Baking,Sauces,Tuesdays With Dorie — pastrybrush @ 7:00 am
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This weeks Tuesdays with Dorie was chosen by Lauren of Upper East Side Chronicle.  She selected Dorie’s Four Star Chocolate Bread Pudding located on pages 410-411 in Baking: From My Home to Yours. For this weeks recipe I decided that I would only make one-third of the recipe.  Of course I did this because bread pudding is my downfall, especially with raisins and a whiskey sauce 🙂

For this recipe I actually modified the recipe and the instructions a little.  I soaked the raisins in Cointreau for 30 minutes to an hour to give them a slight orange flavor and who doesn’t like oranges and chocolate together.  Also, any bread pudding that I have ever made I mixed everything together in a bowl and then let the bread soaked in it for 30 minutes.  After the thirty minutes the mixtures is then poured into a buttered casserole dish and baked without a water bath.

The final product actually turned out really good.  The bread pudding actually reminded me of the flavor of chocolate pudding.  I served it with whiskey sauce and whipped cream.

100_2104Whiskey Sauce

Source: Debra F. Weber, Your Guide to French Cuisine

8 tbsp unsalted butter

1 cup confectioners’ sugar

1 egg, beaten

1/2 cup whiskey  I used 1/4 cup

Melt the butter over low heat.  When it is hot, but not colored, add the confectioners’ sugar and whisk constantly until thick.  When it is very thick and hot, remove from the heat and whisk in the beaten egg until emulsified, about 2 minutes.  Whisk in the bourbon and serve warm.


Two Years Later April 16, 2009

Filed under: Uncategorized — pastrybrush @ 12:00 am

I still miss you.  Rest in Peace Stack :*



My Little Monster Turns 3 April 15, 2009

Filed under: Uncategorized — pastrybrush @ 10:50 am

My little monster is growing up so fast.  I remember when I got the call that he had just been born and I got to hold him for the first time.  Now he is 3 and is very opinionated.  eomer


Tuesdays with Dorie: 15 Minute Magic: Chocolate Amaretti Torte April 14, 2009

tuesdayswithdorieThis weeks Tuesdays with Dorie recipe was chosen by Holly of Phe/MOM/enon.  She chose Dorie’s 15 Minutes Magic Chocolate Amaretti Torte which is located on pages 276-277 in Baking: From My Home to Yours.  As soon as I saw this recipe, the first thought that went through my head was where was I going to get my Amaretti from.  I didn’t really have the time to make my own, but I guess I could :/  However, I haven’t been able to find the Amaretti that I grew up with, Lazzaroni Amaretti Di Saronno.  When I was in college there was a specialty food store that actually carried them but since I moved I couldn’t find them.  Those are the amaretti that made me want to learn how to make them, and the recipe I have actually is very close to the same flavor. (more…)


Vegan Adventure #25: Mango Sticky Rice April 13, 2009

Filed under: Vegan — pastrybrush @ 4:47 pm
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The night I made the Portabello Seitan Stroganoff, I also made Mango Sticky Rice for dessert.  I actually had some extra coconut milk in the pantry and had recently purchased some beautiful mangos.  I figured this recipe would be a winner 🙂

It was very easy to make and it really just reminded me of eating coconut rice pudding.  It was perfect.  The mangos added a nice brightness to the rice and made it a little refreshing.

img_8395Mango with Sticky Rice

Source: The Joy of Vegan Baking by Colleen Patrick-Goudreau

1 cup (195 g) sticky rice

1 ( 15 oz) can coconut milk

2 tbsp (25 g) granulated sugar

Pinch of salt

1 ripe mango, peeled and sliced

Put the rice in a bowl, and add enough water to cover the rice.  Soak for at least 1 hour or even overnight.

Add a steamer basket to a 3-qt. (3.4 L) pot and add just enough water to reach the basket’s bottom.  If the holes in your steamer basket are large enough that the rice will fall through, simply place a sheet of cheesecloth in the basket.  Pour the sticky rice into the basket, cover, and place on the stove.  Turn the heat to medium-high.  The rice should take about 20 minutes of steaming to cook and will become translucent when done.  Transfer the rice to a bowl when done.  You may also steam the rice in a bamboo rice steamer or in a rice cooker.

In the meantime, heat the coconut milk in a pot over medium heat.  Stir constantly and let the coconut milk simmer.  (Don’t let it boil too hard, or the coconut milk will curdle.) Add the sugar and salt.  Remove from the heat.  Pour three-quarters of the hot coconut milk over the hot sticky rice.  Let it sit for 5 minutes.  The sticky rice will absorb all the coconut milk.  The rice should be a little mushy.  Spoon the rest of the coconut milk on top of the rice at serving time.  Top with mango, and serve.