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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.

  

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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.

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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 🙂

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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.

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Tuesdays With Dorie: Nutty Swirly Chocolatey Sour Cream Bundt Cake January 25, 2011

Filed under: Baking,Cake,Tuesdays With Dorie — pastrybrush @ 1:23 pm
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This weeks Tuesdays With Dorie was chosen by Jennifer of Cooking for Comfort.  She picked Dorie’s Nutty Swirly Chocolatey Sour Cream Bundt Cake, which is located on page 182 in Baking: From My Home to Yours.

To pass the time yesterday on my day off, I decided that I would bake up this recipe only to discover yet again that I was out of butter.  I called Mike at work to see if he could pick me up some butter on his way home, because at that moment I decided that I had no energy to leave the house.  It probably had something to do with working 6 days straight and being pregnant…it kinda takes its toll on you.  I was actually suppose to work 7 but someone graciously offered to take my shift 🙂  Thanks Mallory. (more…)

 

Tuesdays With Dorie: Raisin Swirl Bread June 15, 2010

Filed under: Baking,Bread,Tuesdays With Dorie — pastrybrush @ 7:32 pm
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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: White Chocolate Brownies June 1, 2010

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 2:05 pm
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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: Citrus Sablés December 8, 2009

Filed under: Baking,Cookies,Tuesdays With Dorie — pastrybrush @ 9:35 pm
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This weeks Tuesdays with Dorie is  brought to you by Barbara of Bungalow Barbara.  She chose Dorie’s Sablés which are located on pages 131-133 in Baking: From My Home to Yours.  Sablés are essentially a shortbread cookie.  For this recipe I decided to play around and use the zest of half of an orange and half of a lemon.  I figured since they already had half of their zest gone from last weeks Rosy Poached Pear and Pistachio Tart, that I should go ahead and use it 🙂

I rolled the Sablés in a mixture of red and green sugars, since I am currently out of plain white decorating sugar.  These little cookies are fantastic.  If I am not careful, I will eat them all.  I might have to make some more and include them in the cookies that I give to my family for Christmas.  More than likely I will be making the same cookies and adding a few more.  Here are the two posts I did last year: Part 1 and Part 2