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baking, cooking, and other adventures

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.

  

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Tuesdays With Dorie: French Strawberry Cake June 19, 2012

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This weeks Tuesdays With Dorie is being hosted by Sophia of Sophia’s Sweets and Allison of Sleep Love Think Dine. They were magically chosen to provide deep insight into the French Strawberry Cake, which is located on page 273 in Baking With Julia.

I decided to make this cake for Emma’s 1st Birthday which was last week. Only the adults got to eat this cake because I have not attempted to see if Emma is allergic to strawberries yet. For her birthday Emma got to eat a yummy carrot cupcake with cream cheese icing. We celebrated her birthday twice, once on her birthday which was a Wednesday (with most of my family) and the other on Saturday because her Uncle John came to see her. The first go around with the cupcake was Emma trying to figure out what was going on and her feeding me the cupcake. The second go around she literally palmed the cupcake and tried to take a bite out of it.

Another reason I decided to make this cake for her birthday is that I wanted to practice icing a cake because I am making my brother-in-laws wedding cake in October. So I actually made Vanilla Italian Buttercream for the icing. I think I actually did a pretty good job icing the cake this time. I decorated it with one of the hydrangea flowers from our garden. The cake turned out great and everyone enjoyed it. It was the perfect strawberry shortcake in actual cake form.

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Tuesdays with Dorie: Lot’s of Ways of Banana Cake July 22, 2010

Filed under: Baking,Cake,Icings,Tuesdays With Dorie — pastrybrush @ 12:30 am
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It is procrastination station at my house this week.

Granted, I did bake this cake Tuesday night, but it wasn’t finished so I didn’t want to post anything.

I am currently behind on a few things because I have been working on these, along with a royal icing piece.

This is a secret project so I won’t tell you exactly what I am doing until after the fact and then there will be pretty pictures.  As you can see from the current picture I only have 2/5 of the flowers completed, and I “planned” to start these 4 days ago.  But like I said before, this is procrastination station 🙂  I am sure that I will have everything completed on time but I will be spreading myself pretty thin until this is complete.

I realized that I probably should have taken off an extra day of work as back up, but I waited too long to request off and I work in the retail/food service industries so Fridays off are hard to come by.

So I guess you want to hear something about Tuesdays with Dorie.  This weeks recipe was chosen by Kimberly of Only Creative Opportunitie

She picked Dorie’s Lot’s of Ways of Banana Cake, which is located on pages 204-205.  I was very lucky this week to have a few bananas on my counter that were past their eating time (well for me…I like bananas to be yellow with a little green), and perfect for banana bread/cake.  I chose to only make half a recipe, which fit perfectly into a loaf pan.  I also used whole milk instead of coconut milk, but I did use sweetened shredded coconut in the bread.  Even though I know that there was some objections from Mike.  Its the whole texture not taste thing all over again 🙂

For the icing I had some left over Brown Sugar Rum Cream Cheese Icing, from a recipe that I was testing….shhhh, secrets 🙂

Overall, the cake was very simple to make and turned out very moist.  The tasters verdict will come tomorrow via Mike’s co-workers.

 

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 🙂

 

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: Perfect Party Cake June 30, 2009

tuesdays-with-dorie-logoThis weeks Tuesdays with Dorie was chosen by Carol of mix, mix… stir, stir.  She chose Dorie’s Perfect Party Cake which is located on pages 250-252 in Baking: From My Home to Yours. I made this recipe almost a year ago for my Nanny and PaPa’s Anniversary.  I have also used the base recipe of the cake to make other cakes, like my lemon cake with raspberry buttercream, fresh raspberries, and lemon cream.  I love this cake.  The cake recipe is perfect for anyone that wants a lemon cake.  It has a nice tight tender crumb. (more…)

 

Happy Birthday March 28, 2009

100_2059I made this cake for my friend, KW, this past week.  I thought I wasn’t going to finish it in time, but I put the final decorations on it 1 hour before she even picked it up.  It is a yellow buttermilk cake (Dorie Greenspan’s recipe) filled with White Chocolate Mousse (Florilège Gourmand ) and fresh raspberries, and iced with my go to Vanilla Italian Buttercream recipe (CIA).  I also made 3 fondant roses to decorate the cake with.  As you can see I was trying to make dots on the cake, but the icing was alittle soft and it ended up looking like spikes which I thought looked cool.  So I left it that way.  I haven’t heard the verdict from KW yet, but I had some left over filling and cake and I thought it was perfect.  If you eat the white chocolate mousse by itself it can be a little much, but together with the cake and fresh raspberries it was perfect.

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