Tuesdays With Dorie: Sweet Ricotta Pie and Limoncello Cupcakes April 14, 2015

Slacker here.

Well not completely because as usual I did the recipes on time but I just “forget” to post.

Last weeks Tuesdays With Dorie recipe was for Sweet Ricotta Pie, which is located on page 376 in Baking With Julia. The traditional flavor with this pie was suppose to be anise, which I love but I was on the fence if anyone else would be helping me eat the pie.  I ended up swaping out the anise for vanilla extract and freshly grated orange zest. To bring out the flavor of the orange zest (1Tbsp) I combined it with the sugar and rubbed them together until the sugar was moist and fragrant.  The pie actually turned out great, but the lattice was a pain in the butt. The pie was not too sweet and I happened to also eat it for breakfast, opps.

 

This Tuesday recipe is for the Limoncello Cupcakes located on page 194 in Baking Chez Moi. Since I was happily reminded about this recipe when I opened my email this morning and saw the post for Leave Your Link (LYL). I incidently didn’t have some of the ingredients on had, most notibly Limoncello and Greek Yogurt.  I didn’t have time to drag two kids to the liquor store, so I opted to use Cointreau in its place along with orange zest. 

There seems to be an orange theme.  I did have lemons, but oh well.  My orange zest was in the freezer because I have taken to zesting any citrus that I am going to peel or juice and store it in the freezer. So, I actually didn’t have any oranges which we will get to juice for the frosting in a bit. For the Greek Yogurt, I subtituted sour cream and it worked fine. When I got to the icing I noticed that Dorie previously stated that the recipe makes a bit for each cupcake. I like a bit more than just a dollop, so I made 1.5 recipes with some modifications. Just realized that I might have been a bit butter happy because I used a bit more than I was suppose to: 1 stick plus 3 Tbsp butter, 3 cups confectioner’s sugar, 2 Tbsp Cointreau, 2 tsp vanilla extract, 1 Tbsp water or milk, 4 drops orange oil.

I guess part of me was trying to double it and the other part didn’t want to waste the sugar 🙂 

I did use the sugar syrup and just substituted Cointreau for the Limoncello, but I did not put the filling of orange or lemon marmalade.  Which, I kind of wish I would have because the cupcakes were a bit dry.  Nothing that drinking tea wouldn’t fix or milk in my husband’s case. Everyone loved the cupcakes. All day I was asked when they could have them.  Emma ate the icing off hers and the Maureen ate the cake.

  

Tuesdays With Dorie: Orange Madeleines and Pebble Bread March 18, 2015

Last weeks Tuesdays With Dorie was Lemon Madeleines which are located on page 212 in Baking Chez Moi.  I did actually did makes these on time and like most things I forget to post.  Funny thing was is that I made my husband a Lemon-Blueberry Bundt Cake that day, so I was out of lemons.  However, I did happen to have grated orange zest in my freezer.

SCORE

So, I was about to make orange Madeleines but since I didn’t actually have an orange on hand I couldn’t make the glaze. So they got the powdered sugar treatment.  When I made these I was actually on a 10 day cleanse, so I was unable to try them until they were almost a week old.  They still tasted really good especially since I hadn’t had any sugar in awhile 🙂

On Sunday, I made the starter for the pebble bread.  I had ever intention of finishing them on Monday, but I was also prepping for Saint Patrick’s Day.  I ended up running out of time by the time I had to leave for work at 4:30 pm.  But I did end up making Irish Soda Bread, Irish Brown Bread, Guinness Chocolate Cupcakes, and Jameson Chocolate Ganache.  I ended up leaving for work and I forgot to tell Mike to put the rising dough in the refrigerator. But he noticed it and gave me a call. The fully risen dough ended up taking an overnight rest in the refrigerator.

On Saint Patrick’s Day, in the midst of making Cornbeef and Cabbage, Steamed Kale with Lemon zest and Chives, Roasted Leeks, Colcanon, Irish Rarebit, Cauliflower Gratin, and finishing the cupcakes my filling them with the ganache and icing them with Irish Cream Icing; I was able to finished the Pebble Bread. I did modify the recipe slightly so that it wasn’t as complicated. Well for starters, we couldn’t find Barley Flour so Mike picked up a bag of barley and I ended up grinding it in the dry blender of my Vitamix.  It worked perfectly.  When cooking the bread, I did a slight modification.  I placed a pizza stone in the oven and set it for 475 degrees Fahrenheit. I did do the dip in water and cook in a skillet until the bottom was firm, but then I threw them in the oven on the pizza stone until they were brown.  It made it easier because I could fit more than one in the oven at a time. They did puff up more than they should have, but that was fine by me.

I ended up snacking on one of the breads while I was finishing up making dinner. The girls also snag themselves a quarter of one and really liked the bread.  So did Eomer, one of our dogs, because he kept stealing Maureen’s bread.  Mike said it reminded him of French bread.  I wouldn’t mind making this dough again but the baking method is a little involved especially with one person.

Tuesdays With Dorie: Bread and Cake January 28, 2015

Surprisingly, I have actually made everything on time, but then the posting just doesn’t happen on time.

When I was placing my King Arthur Flour order the other week, I blanked and forgot to get Rye Flour.  So I sent the husband out to get some from the store and the Eastern European Rye Bread was actually pulled out of the oven at 10 pm the night we were suppose to post. Incidentally, I never actually took pictures of it, but one of the loaves is in the freezer.  I ended up making them in loaf pan since the husband LOVES rye bread and wanted to make sandwiches from it.  He made Tuna Melts one night when I was at work and said that it was really good. I have yet to try it since I am not really a fan of rye bread unless it is housing a Rueben.  This recipe is located on page 98 of Baking With Julia.

Now the Brown Butter and Vanilla Weekend Cake, located on page 6 of Baking Chez Moi, I actually made the weekend before so that we could have a dessert. Once it was cool enough to handle, I slicing myself a piece.  I was actually caught in the act by my 3.5 year old, and she insisted on a piece.  So we were standing in the kitchen eating the cake and we were caught by my 1.5 year old.  Then all three of us are in the kitchen and we get caught by the husband. So needless to say, me sneaking food did not work this time.  All of us ended up with a piece or two and eating it in the kitchen before dinner.  My oldest actually ate her entire piece which is surprising since she usually doesn’t eat the crust.  The cake was very good, and I loved the combination of brown butter and rum.  I ended up using 1 Tablespoon of Vanilla Bean Paste to replace the vanilla bean and it turned out fine. I am pretty sure we will be making this cake again since it was easy and everyone loved it.As you can see from the picture, Emma was hanging out eating slices while I was taking pictures 🙂

Tuesdays With Dorie: A Buche and a Nightcap… December 30, 2014

Came into a bar.

I swear the title sounds like something from a bad joke.

I am a little behind with regard to posting.  I made the Chocolate-Mint Nightcaps (Baking With Julia, page 309) for my husband to take to work, and I actually made them on time.  I ended up making the Gingerbread Buche de Noel (Baking Chez Moi, page 86) for Christmas.

For the nightcaps, I ended up not putting the cap on them because 1) transport would be difficult and 2) piped brown icing ALWAYS looks like poop.

I am sorry.  It really does, and I know I wasn’t the only one thinking it. But I might have been the only one that typed it 🙂

The cookies actually turned out really good.  I think I would have preferred a peppermint oil or extract in the chocolate ganache instead of boiling mint leaves in cream.  It was one of those, what is that interesting flavor and it is throwing me off because I was expecting chocolate and not mint leaf flavor. I ended up rolling the edges in some chocolate sprinkles that I had left over.  I should have rolled them in crushed up candy canes, but then I would have had to smash candy canes.  That would have alerted the villagers that mommy was making cookies and had the chocolate out.

The Gingerbread Buche de Noel surprised me at how many steps there were. I have made rolled cakes before and this is the first time that I have had to pre-roll the cake while warm. I was happy when the cake plopped right out of the pan and onto the powdered sugared towel.  I didn’t expect it to be that easy and it rolled nicely too. With regard to the actual recipe, I was surprised there was no sugar in the filling so I added about 1/2 cup of powdered sugar to sweeten it a bit.  For the icing it threw me off 1) that I was making an Italian Meringue and 2) there was cream of tartar in it.  I usually make an Italian Buttercream for the outside of my Buche de Noel’s anyways.  Well I followed the directions, and I didn’t like the icing.  I LOVE meringues so I am thinking it was the addition of the cream of tartar that just made it taste off. So when I eat the gingerbread cake, I just scrap the icing off the outside and I am good 🙂

Tuesdays With Dorie: Walnut Bread December 2, 2014

This weeks Tuesdays With Dorie is from Baking With Julia, and the recipe for the Walnut Bread is located on pages 121-122.  You start out by making the Mixed Starter Bread located on pages 113-120, and once the kneading phase is complete you move on over to the Walnut Bread to complete the recipe. The Mixed Starter Bread starts out with a walnut sized piece of dough from a previous yeast dough recipe (pizza, bread, etc.).  The only yeast dough I had in my freezer was Pita Dough that I had made in September, so I sawed a piece of that off to use.  Granted, I wasn’t suppose to use it since it had whole wheat flour in it, but oh well.

The first rise went fine, but the second rise was an utter failure.  There was no rise.  Since I knew that we were going to be adding more yeast by the third rise, I wasn’t too worried about it.  I just figured it wouldn’t have the depth of flavor that it would normally have. I had already used almost 3 cups of flour so I wasn’t about to back out now.  I ended up adding a bit more yeast at the third rise, just in case (I used 1 teaspoon).  From then on everything turned out great.  The bread looks awesome, but I have no yet tried any yet.  I will be cutting into in later today and then I will amend my post.

Tuesdays With Dorie: Amaretti November 18, 2014

This weeks Tuesdays with Dorie comes from page 320 of Baking With Julia. I have made Amaretti before and the other recipe that I use has a few more ingredients like flour and whole eggs. I also choose to roll those in Pearl Sugar, but this time I followed the recipe given and left out the pine nuts. Which, hindsight I could have included them because I had a bag in the freezer.

I baked them for their set time and then had to add a few minutes. It still seemed like they needed a few more minutes because they were a little too chewy for me in the inside. The ones that baked at the bottom of the oven came out almost perfect. The recipe is simple and very easy to make, but I think I prefer the ones I usually make.

I am posted a bit late in the day because the girls had me running around. I probably could have made them this weekend, but I decided to turn store bought Croissants into this…

 

ALMOND CROISSANTS, love them so much 🙂

But since we are talking about Amaretti, here is my picture for those too.

 

Tuesdays With Dorie: Palets de Dames November 11, 2014

I would like to apologize for being MIA for an entire month.

Funny thing is I have actually been baking along, but like always times escapes me or maybe I just fell into a wormhole.  But I did emerge out of that whole over 5 pounds lighter.  That isn’t due to the baking, I am still training for a 5k on Thanksgiving and have been incorporating a lot of other exercises into that.  I have found that I am A LOT stronger now, but I still have a sweet tooth.

So the last time you heard from me I had embarked on my Vegan Adventure in September. Which was fantastic, and I need to fall into the vegan hole again because I really liked the way that I felt.  I ended up diving head first into the omnivore hole, but I have been incorporating more vegetables and more than a few times have enjoyed a home cooked vegan dinner.

Fair warning in advance, anyone that is still following me from my month of vegan food, I have reverted back to my omnivore ways…..for now 🙂

Holy Crap, Dorie came out with a new book.  I knew it was coming, but it surprised me the night we were doing an overnight set up (I work at a bookstore) and it happened to be one of the books on the table we were setting up.  I immediately screamed like a little girl and told one of my co-workers to stop what he was doing.  I ended up placing the book on hold, to purchase the next day because it was already WAY passed close. I also proceeded to hand it to my husband and told him that this was my anniversary present from him 🙂 Which happens to be today.

What a happy coincidence.

This is Tuesdays with Dorie: Baking Chez Moi style.  We start it off with a happy little cookie called Palets de Dames (page 272-274 in Baking Chez Moi).  Essentially it is a butter cookie with a lemon icing. I discovered that my lemons had gone bad, so I used 3 drops of Doterra Lemon Essential Oil.  The cookies turned out great and my 3.5 year old kept stealing them off the counter and eating them.  I really loved having them with my Irish Breakfast tea in the morning.

Since, I was baking  along here are the things that I did make and missed to post.

From Baking With Julia, last Tuesday was the Alsatian Onion Tart located on page 426.

Also, from Baking With Julia, on October 7, 2014 we made the Sunny-Side Up Apricot Pastries located on pages 192-194. I ended up subbing canned apricots because I was unable to find any fresh.  I also made this with vegan pastry cream, so it was vegan because I used Pepperidge Farm Puff Pastry.

Day 29 and 30 & Tuesdays With Dorie: French Bread September 30, 2014

My days tend to run into each other, and I then I forget what is going on.

Currently, I am the only person in the household that has not succumbed to Hand, Foot, and Mouth.  Emma caught it at her second day of Mother’s Day Out and then proceeded to pass it around the house.  I am pretty sure that I haven’t gotten it because of my life in food service. I have been trained to wash my hands ALL the time, and surprisingly that is the one thing they say that will prevent you from getting it.

I would also like to confess that we went away for the weekend, without the kids and dogs, and I failed.

I have a new found respect for all vegans because now I know what you must struggle thru while traveling to find some place to eat with vegan options. Especially, when you are in the middle of the country.  I guess then you just plan ahead and bring snacks and meals with you.  I did not plan ahead and after sitting in a car for 5 hours and not having anything to eat since the night before (it was 1 pm by then), I caved.

I apologize now, sorry.

When I got home I went straight back to eating Vegan.  You know what, it was a good lesson to learn because I have figured out how to fuel my body.  Surprisingly, I really like the way I feel and my body looks when I am eating Vegan.  So, for the most part I will probably stick to a plant based diet/lifestyle.

Now, back to some yummy things that I made when I got back home.

Yesterday morning, I wanted something that reminded me of fall. Since we were up in the mountains it was cool and perfect, leaves weren’t falling yet.  I got back home and it was a bit humid, warmer, and just not pleasant.  I wanted something to remind me of the nice fall weather in the mountains.  So I made the Gingerbread Waffles from Vegan Brunch.  I tried to make them as pancakes for the girls, but they didn’t turn out right.  Granted, they still ate them but they were a little gummy.  Then I threw them in the waffle maker, I only have a Belgium Waffle Maker, and of course they wouldn’t crisp up.  So for these you definitely just want a regular waffle maker.  They did work nicely toasted in the toaster the next day.

Earlier this afternoon, I made the Chewy Coconut Date Bars from Isa Does It.  They turned out really good, but I think I needed to bake them just a bit longer.  They are currently individually wrapped in plastic and hanging out in the fridge.  I am sure these are going to end up being my breakfast for the next few days.  They would be perfect with a cup of coffee.  I am also planning to make the Chewy Peanut-Chocolate Chip Bars later this week.

Last but definitely not least is the French Bread that I made a couple of weeks back from Baking With Julia.  Oh, French Bread with your perfect ingredients of Water, Salt, Yeast, and Flour.  I alluded to my original problem and why I was a day late baking these, but lets revisit my quest for compressed yeast.

The last time that I bought compressed yeast was about a year ago, and I froze the left overs.  I knew that there was no way that the yeast was still alive, but I still had to wait 24 hours for it to defrost in the fridge before I could test it. Which involves sugar and a bit of water.  While I waited, I decided to take the girls with me to the last place I bought it.  I have both girls in tow, 1 year old and a 3 year old, of course I didn’t grab a cart so I am carrying one and holding the others hand. We get to where it would be and I see a sign for it, but no product.  I ask an employee, who brings another one over, and explain what I am looking for. He informs me that he has never seen it before, and I tell him that last time I saw it was a year ago.  So it looks like they don’t carry it anymore.

I did do some research and found a conversion factor to figure out how much active dry yeast I needed.  Which was 3 tsp (1 tablespoon) active dry yeast to the 0.6 oz compressed yeast. So, I just had to wait a day to figure out if the yeast was alive.  While I was waiting, I ended up with a day with no kids. How this happened, I have no idea.  I ended up swinging by a store I had never been to and talked to a nice gentleman that informed me that they didn’t carry it and he hasn’t seen it in any local grocery stores in awhile.  Oh well, I guess I will just go home and test the yeast….

it was DEAD.  Back to where I started with no compressed yeast and my conversion factor.  I guess I wasted 24 hours when I could have had the bread made and then entry posted on the blog.  Lesson learned…use what you have.

The bread turned out great, but my knives sucked for slashing the bread.  Even the REALLY sharp ones didn’t work well.  Guess I need a razor blade for next time 🙂

I am still planning to make some Boston Cream Donuts soon, so stay tuned for those, even though it won’t be Vegan MoFo anymore.

Tuesdays With Dorie: Poppy Seed Torte August 5, 2014

This weeks Tuesdays with Dorie recipe is the Poppy Seed Torte which is located on pages 258-260 in Baking With Julia.  The contributing baker for the recipe is Markus Farbinger.  I actually went online and watched the PBS episode of Julia and Markus making this recipe and it was very helpful.

The recipe was actually pretty simple to make, it just required a few extra steps: grinding poppy seeds, cake crumbs, and peeling and poaching apricots.  I figured I would not have any problems with the recipe. Little did I know that my apricots refused to have themselves peeling. I boiled them for the 10 seconds, a little bit longer, and A LOT longer and still it was hit or miss.  Some would only peel halfway and most would not peel at all. Because some of the apricots cooked longer than they were suppose to I ended up just soaking them in the Ginger-Vanilla Syrup instead of cooking them longer.

After the apricot peeling fiasco, everything went very smoothly.  The final product of the torte looked just like the picture.  The final test was the taste and it was actually very good. It had a slight lemony flavor from the juice/zest and I also used a left over lemon cake for the crumbs.

Tuesdays With Dorie: Vanilla Pound Cake July 15, 2014

This weeks recipe for Tuesdays With Dorie is the Vanilla Pound Cake which is located on pages 251-252 in Baking With Julia.  I was looking at the recipe it looked pretty straight forward and reminded me of the Pound Cake recipe my Mom and Nanny make.  I decided to compare those two recipes and only noticed a few differences.

My family’s recipes has

1) No baking powder.

2) 1 cup more sugar

3) 1 tsp more vanilla extract (total of 1 Tbsp)

4) 1/2 cup of vegetable oil (in addition to the 2 sticks of butter)

5) 2 more eggs

I guess the most notable different with regard to taste was sweetness and texture.  Of course with one cup less sugar this pound cake wouldn’t be as sweet, which I did actually mind.  It was the texture of the cake.  It was good, but when comparing the two I would prefer my family’s recipe because it yields a moister cake.  Which of course it would with the addition of vegetable oil. I have done the recipe with apple sauce instead of the oil and it turned out just as moist. I have also left it completely out of the recipe a few times and the cake turned out good just not really moist. Because the recipe doesn’t call for baking powder it yields a denser cake, but you are using sifting the dry ingredients and the creaming of the butter and sugar together instead of chemical leveners.

So in the end, it is a good recipe, but a bit too dry for my taste.  I will probably just stick with my family’s recipe and modify flavorings for the type of cake I want.

The cake looks WAY darker than it really was. I was using natural sunlight coming in from the skylight.