Sorry to disappoint this week, but I had a case of food poisoning and haven’t gotten around to making both of these, yet. I am going to try to knock them out tomorrow since I have a day off.
Tuesdays With Dorie: Dressy Chocolate Loafcake June 22, 2010
Sorry, the husband forgot to pick up raspberry jam and then I realized I was out of butter.
What is that about? How can I be out of butter?
I swear I keep it stock piled in the freezer, but there I was ready to bake with no butter.
I finally got the key ingredients and got down to making this weeks Tuesdays With Dorie. Which happens to be Dressy Chocolate Loafcake chosen by Amy of Amy Ruth Bakes. This recipe can be found on pages 286-287 in Baking: From My Home to Yours.
I decided to make these little monsters into cupcakes so that Mike can take them to work and give them away. Some of his coworkers have been complaining about the lack of baked goods that have been making there way to his office. So I figured I would satisfy their chocolate craving for tomorrow.
This recipe actually baked up 16 cupcakes, but I wouldn’t be surprised if you could stretch it to 20. I baked them in a 350°F oven for 20-25 minutes. After letting them cool, I cut out the center of each cupcake with a knife, then filled them with jam, and replaced the center piece before I iced them.
These actually turned out really good, and Mike got to taste test one of the ugly ones. I am waiting to take a picture until tomorrow so that I can use the natural light outside 🙂
Daring Cooks’ Challenge: Pâtés and Bread June 15, 2010
Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
The four pate recipes we were given to choose from were Three Spice Liver Pâté, Chicken Liver Pâté, the Trout and Shrimp Pâté, and Tricolor Vegetable Pâté. I decided to go with the Tricolor Vegetable Pâté. I guess you could say it was the least daring of the choices 🙂 I specifically picked this because I am currently doing P90X, and I think Tony would come to my house and beat me into submission if I made any of the others. For homemade bread, I stuck with the traditional Whole Wheat Bread. (more…)
This weeks Tuesdays With Dorie was chosen by Susan of Food.Baby. She picked Dorie’s Raisin Swirl Bread which is located on pages 59-60 in Baking: From My Home to Yours. I LOVE me some Cinnamon Raisin Swirl Bread and with Dorie’s addition of Orange Zest in the bread and Cocoa Powder in the Swirl, what is there not to like about this recipe. To kick it up just little bit more, I soaked the golden raisins in warm Cointreau until they plumped up.
And then to make me not feel so bad about the Cointreau, I replaced half of the flour with Whole Wheat Flour 🙂
The bread actually turned out perfect. This morning I sliced up two pieces, toasted them, and spread a little butter on them. It was very yummy. While I was taking pictures this morning on the deck, I notice one of my Dahlias was looking extra pretty so here she is in all her glory 🙂
Tuesdays With Dorie: Tender Shortcakes June 8, 2010
This weeks Tuesdays with Dorie was chosen by Cathy of The Tortefeasor. She chose Dorie’s Tender Shortcakes which are located on pages 423-424 in Baking: From My Home to Yours.
I am a sucker for shortcakes. Growing up we use to making strawberry shortcake with those sponge cake things that had a dent in the top. We would load it up with strawberries that had been macerated in sugar, vanilla ice cream, and cool whip. Ummm, yummy.
Now, Mike on the other hand grew up with shortcakes made out of Bisquick with strawberries macerated in sugar and cool whip. I use to always ask him why he never put vanilla ice cream on it too, but I guess he never thought of it.
Cut to the present with me “trying” to be healthy and doing P90X. I can’t exactly put ice cream on the shortcakes, so I guess that is a no go. If the berries are perfectly ripe we really don’t need to macerate them in sugar, and whipped cream out of the question (mostly because I don’t have any heavy cream in the house currently).
Okay, now what about the recipe, I don’t have heavy cream on hand but I do have buttermilk and the there is this huge bag of 100% Whole Wheat Flour in the pantry. :LIGHT BULB:
1) I made half a recipe
2) I used 1/2 Whole Wheat Flour and 1/2 All-Purpose Flour.
3) I substituted 1/2 of the sugar for brown sugar
4) I substituted buttermilk for the heavy cream and then added 1/2 tsp of baking soda
Everything came together nicely and baked up perfectly. I have yet to taste the shortcakes since I was about to do Plyometrics and you really don’t want to eat anything for at least an hour before you do that workout 🙂 So, I will post the tasting results after I have finished playing in my vegetable garden.
Tuesdays With Dorie: White Chocolate Brownies June 1, 2010
This weeks Tuesdays with Dorie was chosen by Marthe of Culinary Delights. She selected Dorie’s White Chocolate Brownies which are located on pages 110-111 in Baking: From My Home to Yours.
This would probably been one of the many things in the book that I look at the picture and go, “Pretty, I really want to make that.” But then I really never got around to it, so luck me that Marthe picked it this week 🙂
Okay first thing first, I know pretty much everyone was having issues with the brownies not baking all the way through. At first when I starting making these, I was going to bake the batter for a bit and then add the meringue. But as I continued to put the batter together I went through 2 more stages of thought, 1) I won’t do the meringue, and 2) Well, I have enough eggs lets see how this goes with the meringue and bake according to the directions. I ended up going with number 2, obviously, and these little guys actually turned out right. The only reason that I can come up with is that I used a 9 X 13 rectangular springform pan. I have discovered that when I bake things in the 9 x 13 Pyrex dish and the 9 x 13 springform pan, that they bake differently. I think that happens for two reasons, 1) Both pans are made from different materials, and 2) I find that the batter settles more evenly in the springform pan because the edges don’t round up, they are flat.
With regard for the batter, I did use blackberries instead of raspberries because I couldn’t find any for the life of me. As for the baking time, I baked this for 40 minutes and then I let it rest until it was at room temperature before I removed the outside of the pan. After it was cool, I lifted it off the bottom of the pan with the parchment paper and then gently sliced (serrated knife) it into 40 pieces.
The flavor and texture of these brownies reminded me more of a moist cake, and Mike was hoping for them to be a little sweeter. But other than that, I thought they were yummy and snagged two for myself when no one was looking 🙂