When in Doubt…Leave it at 350

baking, cooking, and other adventures

Tuesdays With Dorie: Catch up July 17, 2015

Filed under: Baking,Baking Chez Moi,Cupcakes,Ganache,Peaches,Tarts,Tuesdays With Dorie — pastrybrush @ 10:39 am

As usual, I have been making most of the recipes and forgetting to post.  Maybe I should just use my Instagram account for picture because my mind has not wanted to blog lately….sorry.  I actually took a month off, well not really because I still baked but didn’t eat anything, to do Whole 30 and it turned out well.

So without further ado, here is a picture of items that I have made between May and July.  Not in any order: Chocolate Cherry Brownies, Nutella Buttons, Peach-Raspberry Tart, and Strawberry Shortcakes French Style.

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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: Dressy Chocolate Loafcake June 22, 2010

I know this post is late.

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 🙂

 

Dirty Snowballs…I mean, German Chocolate Cupcakes March 10, 2010

Filed under: Baking,Cupcakes — pastrybrush @ 7:00 am
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A few weeks ago David Lebovitz posted about German Chocolate Cupcakes, and I thought I died and went to heaven.  I love German Chocolate Cake but since someone, who will remain nameless cough MIKE cough, doesn’t like the texture of coconut I never get to make it or eat it anymore.

Seven years, I tell you.

SEVEN YEARS!!!

Without German Chocolate Cake, what kind of life is that.

More than likely a healthy one 🙂

I know it has been seven years because that was the last time I made my college roommate, Mandi, a birthday cake.  That would have been the first and the last time that I made a German Chocolate Cake, which turned out fantastic by the way. (more…)

 

Tuesdays With Dorie: 2nd Anniversary: Cocoa-Buttermilk Birthday Cake January 5, 2010

This weeks Tuesdays with Dorie was chosen by the members of Tuesdays with Dorie.  We were given the choice to either make Dorie’s Cocoa-Buttermilk Birthday Cake or Tarte Tartin, which are located on pages 256-257 and 312-313, respectively, in Baking: From My Home to Yours.  I decided to make the Cocoa-Buttermilk Birthday Cake because who wouldn’t want a yummy piece of chocolate cake for their birthday/anniversary 🙂

Tuesdays with Dorie was founded by the wonderful Laurie of Slush.  She wanted to bake a recipe a week from Dorie’s Baking: From My Home to Yours and decided that she needed a little nudge and asked others to join her.  It has been 2  years since she started the group and I must say that I am so happy to be a member of this group.  When I started my blog 1.5 years ago, I was just searching the internet for ideas and came across this group and I haven’t looked back.  Each recipe is a chance to try something new and yummy. (more…)

 

Tuesdays With Dorie: Tiramisu Cake May 5, 2009

Filed under: Baking,Cupcakes,Tiramisu,Tuesdays With Dorie — pastrybrush @ 7:00 am
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100_2123This weeks Tuesdays with Dorie was chosen by Megan of My Baking Adventures. She chose Dorie’s Tiramisu Cake which is located on pages 226-228 in Baking: From My Home to Yours.  As soon as I saw that Megan selected this recipe I was excited because I love tiramisu and I have been wanting to make Dorie’s Tiramisu Cake for awhile.  I had two reasons in the back of my head for why I wouldn’t be able to make the recipe: 1) I was leaving to go back home to Texas for one of my best friends weddings, and I wasn’t coming back until Monday, and 2) Sweets in my apartment is dangerous and I am “trying” to be good :). (more…)

 

Another Reason I haven’t posted about Cookies, Yet :) December 15, 2008

100_1769I know

I know

I know

I told you that I would be posting about all the cookies that I have baked for the holidays.  Well I guess I forgot to tell you that I was also making goodies for my friend, Crystal.  She recently got involved with Avon and decided to have an Avon Party.  She called and asked that if I could make desserts or whatever for the party

OF COURSE

I knew right off the bat that there would be a cookie platter (Andes Mint Chocolate Chip Cookies, Amaretti, Sugar Cookies w/orange zest, Linzer Sables, Italian Fig Spirals, Butterballs, and Oatmeal Raisin with Cinnamon Chips) because DAMN there was a lot of cookies.  I had recently found key limes at the grocery store and had everything to make Mini Key Lime Pies.  I also purchased extra cream cheese and could make Mini Vanilla Cheesecakes.  I wanted there to be a non dairy option since Crystal is lactose intolerant.   Her and her mom already have tasted some of the vegan cupcakes that I made and loved them.  It happened that I was thinking about making two types of vegan cupcakes and had the ingredients: Vegan Red Velvet Cupcakes with Vegan Cream Cheese Frosting and Cookies ‘n’ Cream Cupcakes with Vegan Fluffy Buttercream Frosting.

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I had no intention of making Crystal pay for any of these items since I was planning on making them and had everything on hand.  Also, since this was her first Avon Party she needed to make some of her money back 🙂

I made everything and it turned out FANTASTIC.  I saved myself one of each cupcake so that I could try them, and I don’t care what anyone says they were great.  I made name cards for everything and decided not to write “VEGAN” on it because some omnis get scared by that word.  I ended up writing at the bottom in small letters “Non Dairy” 🙂

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100_1772For the recipes, I just used my Key Lime Pie recipe from a previous post and used a mini cheesecake pan 🙂  For the Mini Vanilla Cheesecakes I used the recipe on the back of the Williams Sonoma box and added 1 tsp of vanilla bean paste.  The recipe is below.  Now the recipes for the vegan cupcakes come from Vegan Cupcakes Take Over the World.  I have posted too many recipes from those lovely ladies and would just like to tell you that if you haven’t bought the book already.  YOU REALLY NEED TO.  You won’t regret it.

OH, I forgot to mention.  I tried my hands at making Venetians aka Rainbow Layer Cookies and HOLY CRAP!!!  They turned out great.  Funny thing is at work everyone was saying that they taste better than the ones we carry, even the owners 🙂  I wish I could have stayed and enjoyed the party, but I had to leave right after I set all the food up to go into work.  That is what I get for being in the service industry.

Mini Vanilla Cheesecakes

Source: Williams Sonoma the back of the box that my mini pan came in

For the Crusts:
1 cup (114g) chocolate cookie or

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vanilla wafer crumbs
2 Tbs. sugar
Pinch of salt
2 Tbs. unsalted butter, melted

For the Filling
16 oz. (500g) cream cheese
2 eggs
¼ cup (60ml) heavy cream
½ cup (125g) sugar
1 tsp. vanilla paste or Vanilla extract
Pinch of salt

Have all the ingredients at room temperature. Preheat an over to 350°F (180°C). Lightly coat the cups of the 12-cup mini cheesecake pan with nonstick cooking spray.

To make the crusts, in a small bowl, stir together the cookie crumbs, sugar, and salt. Add the melted butter and stir until combined. Divide the mixture among the cups, and using your fingertip, press it evenly into the bottom (I 100_1782find that a coffee tapper works a lot better for this). Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the head to 300°F ( 150°C).

To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and vanilla paste and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

Pour the batter into the crusts, dividing it evenly among the cups (I find that if you fill it to about 1/8-1/4 of an inch from the top it won’t deflate too much once out of the oven. This will leave you with about ½ cup of filling left over; just bake in a small ramekin). Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.

To unmold, insert the dowel into the hole in the bottom of each cup. Gently push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes.