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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.

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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 🙂

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Tuesdays With Dorie: Cranberry Crackle Tart November 25, 2014

 

This weeks recipe is from Baking Chez Moi by Dorie Greenspan and is the Cranberry Crackle Tart located on pages 135-137. The crust is a sweet tart dough that you par bake and me and the crust got in a little altercation. I had made notes in my other cookbooks about par baking crusts and to only do it for half of the time because I always over bake it without fail. Well that is what happened, but good thing that I decided to make a double recipe of the dough. So I just had to wait for it to defrost and then I could make the crust again. I also added one more egg white (3 total) to the filling.

I made the tart today because we went to dinner at my in-laws tonight and we had it for dessert. I was very pleasantly surprised by the flavor. It was the perfect compliment to the sweet shortbread crust, tart cranberries, and creamy meringue. I would definitely make this again because for the most part it was simple.100_4168

 

Daring Bakers’: Yeasted Meringue Coffee Cake March 28, 2011

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The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a Yeasted Meringue Coffee Cake.

Coffee Cake is a favorite anytime food in my house, so I was very happy to make this.  I only made a few modifications to the recipe, which just involved the filling.  I increased the amount of granulated sugar and cinnamon, added brown sugar, and omitted the chocolate.  The recipe for the filling below is what I used and not what was originally in the recipe.  I also only made half a recipe because there is no way that the two of us could have finished two coffee cakes.  We are having trouble finishing one and that is why Mike is taking it into work tomorrow 🙂

The flavor reminded me of a cross between a cinnamon roll and monkey bread, which makes this recipe extra yummy. (more…)

 

Tuesdays With Dorie: White Chocolate Brownies June 1, 2010

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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 🙂

 

Tuesdays with Dorie: Creamiest Lime Cream Meringue Pie August 25, 2009

Filed under: Baking,Pie,Tuesdays With Dorie — pastrybrush @ 10:44 am
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100_2276This weeks Tuesdays with Dorie was chosen by Linda of Tender Crumb.  She decided on Dorie’s Creamiest Lime Cream Meringue Pie.  Which is located on pages 337-339 in Baking: From My Home to Yours. As soon as I saw this choice I was excited.  I love Lemon Meringue Pie, and I also love Dorie’s Lemon Cream.  So I knew that the Lime Cream was going to be equally fantastic.

I actually made this pie at the beginning of the month for a dinner party at my friend Amanda’s.  It was so perfect and spot on since it is summer here.  Surprisingly, with all the butter that is in the cream, the pie does not come off too rich.  I probably could have sat there and eaten the entire thing.  I think next time that I might add a little more ginger to the filling because I actually never really tasted it.

Of course for the topping you know I busted out my kitchen torch and had a grand ole time lighting it on fire 🙂

 

Tuesdays with Dorie: Devil’s Food White Out Cake February 17, 2009

Filed under: Baking,Cake,Tuesdays With Dorie — pastrybrush @ 2:17 pm
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100_1942_00This weeks Tuesdays with Dorie was chosen by Stephanie of Confessions of a City Eater.  She chose Dorie’s Devil’s Food White Out Cake, which happens to be the cake featured on the cover of Dorie Greenspan’s book, Baking: From My Home to Yours. I ended up making this cake in advance for my Wilton Fondant and Gum Paste Class.

From the scraps, I also made a mini cake so that it would look similar to Dorie’s 🙂  This was also suppose to be my birthday cake, but I never got around to cutting into it on my birthday.  When it was finally sliced it was crazy because the icing had disintegrated, but the cake was still structurally okay.  Funny thing is that there was a huge empty gap where the icing use to be.  Oh well, I did have a chance to try the cake when I was icing it and it was very tasty and I love the marshmellowiness of the frosting.

 

Tuesdays With Dorie: Floating Islands February 10, 2009

Filed under: Sauces,Tuesdays With Dorie — pastrybrush @ 7:00 am
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tuesdayswithdorieThis weeks Tuesdays with Dorie was chosen by Shari of Whisk: a food blog. Shari chose Dorie’s Floating Islands located on pages 401-402 in Baking: From My Home to Yours. I have always thought of Floating Islands as something that I probably would never make eventhough I have made the parts (creme anglais, meringue, caramel). (more…)