Wild Huckleberry Pie

My Brother's Birthday is August 1st which happens to be during huckleberry season and he LOVED huckleberry pie and every year for his birthday our mom would make him huckleberry pie. My brother will be 30 this year and I plan to surprise him with the pie mom used to make for him when he was a kid.

3/4 Cup Sugar

21/2 T. Corn Starch

1/4 t. salt

2/3 cup water

1 cup Huckleberries or any other berry that is in season

2 T. Butter

11/2 T. Lemon Juice

2 cups huckleberries

In a sauce pan bring to boil 1st 5 ingredients, cook until very thick, stirring constantly. Remove from heat.

Stir in last 3 ingredients.

Pour into cooked pie shell, chill.

Serve with whipped cream

Pavlova

Over this holiday season my sister-in-law (SIL)  and niece came to visit.  While here my SIL  made Russian salad with homemade mayo, which left me with a lot of egg white.  I found Povlova as one of the things I could make to use up the egg whites.

The kicker was, I had never had this dish before so I was unsure as to what the end product should be like.  I looked up several recipes and videos online and ultimately followed a Martha Stewart recipe and a Simply Recipes post.

I did mix the cornstarch with the sugar before adding it to the egg whites.  Once the whites where at a stiff peak I folded in a teaspoon of vanilla and a teaspoon of lemon juice.

This dish was unbelievably easy and delicious.  I think that I will try reducing the sugar from   1.5 cups to only 1 cup to reduce the sweetness a little.

Fruit Tart

Crepe Cake Layered with Blueberry Gelee and Lemon Curd

This week my baby boy is turning 8.  He was just a baby when I started this blog, I was looking for an outlet that was not all about babies.  He was a baby and his big sister was a toddler back then and I felt like all I did was change diapers, clean the house, and cook.

Actually, there was not time for much else!  Because I was already cooking I figured I could find 10 minutes every few days to set a type out a recipe that I had tried, and to log recipes because my brain was so fried I could not remember a thing.   Truth be told I never did really find 10 minutes for uninterrupted blogging, it never failed I get a few words in a I hear "MOM".  those days have passed an I can get 10 minutes without "MOM"....ooooo, never mine, BRB.

okay where was I...

Now that L is turning 8, and I am about to graduate college and set for the CPA exam, and heading back into the working outside of the home world, I find that life has taken over and the blog has been neglected (trust me I am still cooking).  Moments like this week where I make lemon curd and blueberry gelee with my boy, and then 100 crepes, and assemble all the bits and pieces together I hear the blog calling my name again.

L asked for a crepe cake with berries and lemon curd and this is what I made...

~Crepe Cake Layered with Blueberry Gelee and Lemon Curd~

Layered Crepe Cake

Crepe Cake Layered with Pastry Cream and Nutella.

1. Make pastry cream.

3 Cups Milk

Seeds scraped from one vanilla bean - or 2 teaspoons vanilla extract. If you are using vanilla extract it is added when the cream is finished cooking.
8 egg yolks
3/4 cup granulated sugar
6 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, softened


In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat just below the boiling point (scalding).

Using an electric mixer (with whisk attachment if available) beat the egg yolks and sugar in a large mixing bowl until they lighten in color. Stir in the cornstarch.

Pour about 1/3 of the hot milk into the egg mixture (this is called tempering), whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the saucepan back on the heat. Cook on medium high heat, stirring constantly with the whisk, until the mixture comes to the boil. Reduce heat and boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter.

Strain the pastry cream into a bowl, place plastic wrap directly on the surface, and chill completely.

 2.  Make the crepes.  this recipe 4 times.  I would make 4 separate batches, for some reason the batter turns out better than if you just make 4 times the ingredients at once.
1 cup a/p flour
1/4 t salt
2 T sugar
2 eggs, lightly beaten
1.5 cups milk or more up to the right thin consistency
2 T melted butter

Sift the flour, salt, and sugar into a large bowl.  Add the egg, milk, and butter and mix then vigorously mix into the flour until well blended and silky 

add a little butter to a hot pan and pour in about 1/3 cup crepe batter and quickly tilt and rotate pan to cover the bottom in an even thin layer. cook for about 1 minute and turn and cook for another 30 seconds and remove. Continue until all the batter is gone.

3.  Nutella that is in a bowl that will fit over a larger bowl filled with hot water to keep the Nutella soft so that it is easier to spread thinly onto the crepe.

start by placing a pretty crepe to the side to top the cake, then set a  crepe in the center of you cake place or what ever you chose to assemble you cake on.  then spread a thin layer of pastry cream with an off set spatula.  place another crepe on the previous cream covered crepe and then spread a thin layer of Nutella.  Repeat alternating between pastry cream and Nutella until you have used all of your crepes being sure to top the cake with your pretty crepe you saved before. cover with plastic wrap and chill for at least 2 hours before serving.

"Belgium" Cheesecake

A friend of mine gave me this recipe and I hope that I can make this for her sometime soon.  She said it was called a "Belgium Cheesecake" a few months ago and I searched to internet looking and looking but could not find the recipe.  My friend got in touch with the person that makes this cheesecake (they do no live in Michigan) and got the recipe for me.

Belgium Cheesecake
Take 1 cup water, 1/2  cup sugar, and 1/2 package of unflavored gelatin (.25 oz.), and mix.
Heat in a double boiler until gelatin and sugar dissolve.

Take 1/2 cup of cold water and 4 egg yolks and mix with a whisk or mixer.  Add this to the hot mixture in double boiler and stir until mixture starts to thicken.

Remove from heat.

Mix 12 oz of cream cheese and 2.5 tablespoons lemon juice with a mixer until creamy.  Blend this into the hot mixture until well mixed and creamy.  Place the mixture in refrigerator for about 45 minutes or until it starts to set.

Make a Graham cracker crust: 1 cup crushed graham crackers with 1/2 cup sugar and 1/2 cup butter.   Butter a spring-form pan with butter and 1/2 of the sugar graham cracker mixture.

Whip 1/2 cup whipping cream and then blend in with the cheesecake filling that was in the refrigeration.

Whip 4 egg whites to stiff peaks and mix into the cheesecake mixture.

Pour cheese cake mixture into graham cracker lined pan, cover the cake with the rest of the graham crackers and chill for at least 3  hours.

Almond Cake

Last weekend we were watching TV and saw Lidia make this cake and it looked so good that my Daughter, her friend, and I gave it a try.  Almond Torta with Chocolate Chips was as good as it looked on her show and we had fun making it!  

~Almond Cake~

10 ounces butter, soft, plus more for the pan
1¾ cups all-purpose flour, plus more for the pan
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup sugar
5 large eggs
2 teaspoons finely grated zest of orange
1 teaspoon pure almond extract
2 cups almond flour
1 cup semisweet chocolate chips (we used chopped bitter sweet baking bar)
½ cup sliced blanched almonds, lightly toasted (we did not have these so we did not do this)


You will need a 10-inch springform pan and an electric mixer with paddle attachment. Butter and flour the bottom and sides of the springform pan. Arrange a rack in the center of the oven, and heat to 350 degrees. Sift together the all-purpose flour, baking powder, and salt. 

In the mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. On medium speed, add the eggs, one at a time, mixing each in thoroughly before adding the next; scrape down the sides of the bowl as needed. Beat in the lemon zest and almond extract, then raise the speed to high and beat the batter until very light, a minute or more. 

On low speed, mix in half of the sifted flour mixture, beating just until it is incorporated; beat in half the almond flour. Scrape the bowl, and mix in the remaining all-purpose flour and remaining almond flour. Beat briefly on medium to a smooth batter, then, again on low speed, mix in the chocolate chips just until evenly distributed. 

Scrape the batter into the prepared pan, and spread it in an even layer. Scatter the sliced almonds all over the top. Bake the torta for 45 minutes-rotating the pan halfway through the baking time-or until the cake is golden brown on top and a knife inserted in the center comes out clean. 

Cool the cake in the pan for about 10 minutes on a wire rack. Run the blade of a paring knife around the edge of the cake, then open the spring and remove the side ring. Cool the cake completely before serving. Cut it in wedges, and dust with confectioners' sugar or accompany with whipped cream, ice cream, or zabaglione.

Fondant

I love this idea and I think that I will try it out on my Birthday cake next month

Marshmallow Fondant

June 2009 Daring Baker Challenge - Bakewell Tart

"The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England."

I have to say I was not a fan of this months challenge, too bad I have already missed my 2 for the year do to my relocation to Mexico and that all of my cooking stuff had to be left in Michigan.

here is the recipe for BAKEWELL TART.

Bakewell Tart…er…pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)

15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and

slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

Prep time: 10-15 minutes

Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to

curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

I am really hoping that July's challenge is a little more exciting

MMMMMMMM Pudding?

I have never really made pudding before. I have made custards but not pudding. I thought it was high time I gave it a try. I can't remember what recipes I picked to base my pudding off of because I think I read 50 recipes before making the pudding.

3 large egg yolks, beaten lightly
3 cups milk
2/3 cup granulated white sugar
1/4 cup cornstarch
3 Tbsp. unsweetened cocoa powder
1/8 tsp. salt
1/2 tsp. pure vanilla extract
2 oz. dark chocolate, cut into small pieces

Place egg yolks in a bowl and beat, set aside.
Add milk, coco, sugar, cornstarch and salt to a sauce pan and bring to a boil, string contently to be sure it is smooth. Once mixtures thickens remove from heat and temper the egg yolks and add to the pan and return to heat. Continue cooking over medium heat until the mixture gets even thicker (about 5 minutes I think) Remove from heat stir in vanilla and chocolate pieces. Stir until all melted and pour pudding into containers and chill for 4 hours or over night.
This pudding was good pudding but the kids did not like it (they are odd I know) but the neighbor who is a chocolate pudding fan thought it was very good so I guess it was a winner and now I know that our family is not a pudding family...we are for sure a lemon curd family!

Daring Baker April 2009 - Cheesecake with a Twist

This year for Easter it was just the kids and I. We are new to Mexico City so we do not know many people here, nor do we have family near by and this year my hubby flew to the States to buy a car and was driving back to Mexico City.

I thought it would be nice to save this months daring baker challenge for Easter dessert. Every year for Easter I make something with lemons or lemon curd but was sad to find out that the markets here do not regularly carry lemons. Mexico City is a lime city I guess so a little sad and disappointed I resigned to no lemons.

2 day before Easter I was at the market to pick up all the Easter goodies and I was elated to see lemons on the produce shelf and this meant lemon curd cheesecake.


The first obstetrical was to make the crust. I have not found graham crackers; however, I did find nice little almond cookies and they turned out so nice.

crust:
2 cups / 180 g graham cracker crumbs (I used 1&1/3 cups almond cookies and 2/3 cup ground toasted almonds)
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

at this time preheat oven to 350F and put water on to boil.

then I made the cheesecake filling:

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

Lemon Curd:

6 eggs, beaten
1 1/2 cups sugar
1/2 cup butter (1 stick)
grated zest of 4 lemons
juice of 4 lemons

Put the eggs, sugar, and butter into a sauce pan and stir over med-low heat until sugar is dissolved. Add the lemon zest and juice and continue to cook, stirring constantly, until the lemon curd thickens slightly.

once all the separate elements were completed (crust, cheesecake filling and lemon curd) I poured 1/2 of the cream cheese filling then 1/2 of the lemon curd on tome of that and swirled with a knife. topped with the rest of the cream cheese filling, top with the rest of the lemon curd and swirl with a knife again.

Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.



I do prefer the New York Cheesecake with the sour cream but I did learn that cheesecake and lemon curd were so meant to be together! it was rich and oh so full of flavor and (considering this was a lot of cheesecake and there was no way threes people could eat it all themselves) I gave some to all of my neighbors and they loved it too.

Please come back and join me on May 14th as I post the results of the new Daring challenge called the Daring Cooks.

Easy & Yummy Sweet Potato Pie

Ingredients
2 cups pureed sweet potato
1 (14-ounce)Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) easy pie crust

Instructions
Preheat oven to 425°F. Whisk sweet potato, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Nutrition Amount Per Serving: Calories 380, Fat Cal. 129, Total Fat 14.3g, Sat. Fat 5.8g, Sodium 350mg, Potassium 33mg, Carb. 30.5g, Fiber 3.3g, Sugars 17.9g, Protein 5.9g

Banana Cream Pie

I have never been a banana lover. As a child I would eat almost anything except bananas and PB&Js. When I was older I found that if the banana was still firm and green on the seams they were not too bad. Last year; however, I discovered these little bananas only about 4 inches long and wow are they good, they are so sweet. I could almost say that they have turned me into a banana lover.

I heard an interview on NPR last year with a man that was a banana expert and he said that the bananas that we know in the US are susceptible to a banana killing fungus and that bananas in the US will change. He also side that the bananas that we import are hardy but lack greatly on flavor. He also said that there are 100 different verities of bananas and most people have no idea what they are missing. When I saw these new bananas in the store I had to try and I have to say I am happy that I did.

I am not sure what these little bananas are called. A Goolge search gave me several names that they might be such as Se orita and banana-ouro and from the photos they look about right. I had a few that were a little riper then I like and because I was feeling ambitious I thought I would try may hand at Banana Cream Pie...by the way I had never had banana cream pie before.

I took "Moms" quick pie crust recipe...

1 1/2 c flour
2 t sugar
1 t salt
1/2 c vegetable oil
2 T milk
Combine ingredients to form a soft pastry dough. It will be really soft, not like a rolled out crust. Press evenly into the bottom and sides of a 9" pie pan with your fingers

I then blind baked the crust at 400F for?... until it was brown. I know it is not pretty but it works.

I then sliced the bananas and toss with a little lemon juice to keep them from turning brown then line the baked crust with the tiny sweet bananas.

I made half of the pastry cream recipe my Husband likes. all the following was halved and it worked out fine.

3 Cups Milk
Seeds scraped from one vanilla bean - or 2 teaspoons vanilla extract. If you are using vanilla extract it is added when the cream is finished cooking.
8 egg yolks
3/4 cup granulated sugar
6 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, softened

In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat just below the boiling point (scalding).Using an electric mixer (with whisk attachment if available) beat the egg yolks and sugar in a large mixing bowl until they lighten in color. Stir in the cornstarch.

Pour about 1/3 of the hot milk into the egg mixture (this is called tempering), whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the saucepan back on the heat. Cook on medium high heat, stirring constantly with the whisk, until the mixture comes to the boil. Reduce heat and boil for about 30 seconds, stirring constantly.
Remove from heat and gently whisk in the butter.
Strain the pastry cream into a bowl and pure over the banana lined crust.

With the 4 egg whites I has I made meringue by whipping the whites with 1/2 cup sugar until then were stiff and shinny and then covered the pie, sealing the edges, with the meringue and place under a low broiler until the peeks were a little browned. Chill.



I really liked the pie but the kids loved it so much that they are still talking about it. This is a must make again. hummmm maybe for Thanksgiving.

Peach Pie

Double pie crust

5 large ripe peaches

2 plumbs

1/2 cup sugar

1/4 cup flour

1 teaspoon Cinnamon

Preheat oven to 375F

Peel and slice peaches and plumbs and place in a bowl. Toss fruit with sugar, flour and cinnamon. Pour into prepared pie shell. Cover with second pie crust, slit crust for steam and bake for 45-50 minutes.

The Eclair/Cream Puff Battle is on

Is it that time again, all ready? Wow where did the summer go! Here I am on the last day of August, smack dab in the middle of Labor Day weekend trying to get my Daring Baker post together. Oh how we made eclairs at our house and boy did we, we had an eclair battle.

A few years back my Husband wanted me to make eclairs or cream puffs and I found a recipe, read through it, and declared that if he waned cream puffs he would have to make them himself. Guess what you guys, he did! He had been our Puff Daddy ever since, that is until this month when I announced to the family that this months Daring Baker challenge was nothing more then eclairs and my loving hubby dubs this on a battle, an eclair battle between his recipe and the Daring Baker recipe...Who do you think won, we will have to see.

now you have to remember I have little helpers on my team

Who are very careful about not getting egg shell in the eggs.
The other helper is on baking strike right now, yes this is really what he was doing while Sissy was cracking eggs.

However, when it comes to stove top cooking he is the man for me. The is his little hand pouring in the flour.
we plugged along at this daring baker recipe:

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.
4) The dough should be still warm. It is now ready to be used for the éclairs as directed below.
Cream Puff Dough (see below for recipe), fresh and still warm
1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.
2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.
3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

I piped mine into little bite size (2 inch) rounds.

Notes:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.
until we came out with these babies:

Now it is Hubbies time to do his magic with his dough recipe.

His recipe is this:

• 65g. all purpose flour
• pinch of salt
• 50g butter, diced
• 150ml water


• 2 eggs, lightly beaten

1. Preheat oven to 400F. Grease a large baking sheet (I could have used this direction for mine they did stick a little). Sift the flour and salt on to a small sheet of baking parchment (I am not so sure his actually does this step). Heat the butter and water in a pan very gently until butter melts.


2. Increase the heat and bring to a rolling boil. Remove the pan from the heat and immediately tip in all the flour. Beat vigorously with a wooden spoon until the flour is mixed into the liquid.


3. Return the pan to a low heat, then beat the mixture until it leaves the side of the pan and forms a ball. Set the pan aside and allow to cool for 2-3 minutes.


4. Add the beaten eggs, a little at a time, beating well after each addition, until you have a smooth and shiny paste, which is thick enough to hold its shape.
5. Spoon the choux pastry into a piping bag (he used 2 spoons to make cream puffs like this...









6. 
   




7. Bake for 25 minutes, or until the pastries are well risen and golden brown. Remove for oven and make a neat slit along the side of each to release the steam. Lower the oven to 350F and bake for a further 5 minutes. Cool of a wire rack.

He does make some nice cream puffs but this time they are HUGE.
Now Time for the filling.
Per the Daring Baker Challenge I had to add a chocolate element to the eclair/cream puff so I did that with half of the pastry cream and half with vanilla. We do have to try to compare apples to apple when it comes to testing who has the better eclair and he only does vanilla pastry cream.
Chocolate Pastry Cream Recipe from Chocolate Desserts by Pierre Hermé
• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature
1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

And Hubby made this pastry cream:
3 Cups Milk
Seeds scraped from one vanilla bean - or 2 teaspoons vanilla extract. If you are using vanilla extract it is added when the cream is finished cooking.
8 egg yolks
3/4 cup granulated sugar
6 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, softened


In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat just below the boiling point (scalding).

Using an electric mixer (with whisk attachment if available) beat the egg yolks and sugar in a large mixing bowl until they lighten in color. Stir in the cornstarch.

Pour about 1/3 of the hot milk into the egg mixture (this is called tempering), whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the saucepan back on the heat. Cook on medium high heat, stirring constantly with the whisk, until the mixture comes to the boil. Reduce heat and boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter.

Strain the pastry cream into a bowl, place plastic wrap directly on the surface, and chill completely.

Can be made up to 3 days ahead.

In the end we were both winners we found that the Daring Baker pastry dough was a little too eggy; however, we liked the extra dough in the puff apposed to the old recipe which is not so eggy but only leaves a think crust to fill without much substance. Both Pastry creams were very good but the daring baker one had a little more flavor; however, non of us really cared for the chocolate as matter of fact I ended up having 3 chocolate ones left over.


Thank you Tony and Meeta for a great Daring Baker Event!

He Got an Allis Chalmer for his 3rd Birthday

On August 8th My little man turned 3 and he asked for cake, 2 presents and spaghetti.

Allis Chalmer tractors are known for their orange color and my son being an orange loving engine revving boy he is he picked the tractor pan out at the pan rental store and then after coming home he did not choose the green, blue or yellow tractors pictured on the pan, no. His Tractor had to be ORANGE.

I did use a box cake for the tractor because the shape comes out better with box cakes for some reason...German Chocolate.

And for My big boys play group Birthday party I made these cherry jam filled cup cakes. I thought they were so good.


I got the recipe from my 2004 Better homes and Gardens cookbook and I used my homemade sour cherry jam that I made earlier this summer (see I have been cooking even if I have not been blogging) .

Cherry Filled Cup Cakes



1 1/3 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
2/3 cup milk
1/4 cup (1/2 stick) butter, softened
1 egg
1 teaspoon vanilla
2/3 cup Cherry preserves
powdered sugar icing
cherries for decoration

1) preheat the oven to 350F. Line muffin cups with paper baking cups and set aside.
2) In a large mixing bowl combine flour, sugar, baking powder, and salt. Add milk, butter, egg, and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant tablespoon of batter into each muffin cup. Add 1 teaspoon of cherry preserves (I added a little more) and top with 1 tablespoon of cake batter.
3) bake cupcakes for about 15 minutes or until toothpick comes out center of cupcake clean. Cool in pan on a wire rack for 5 minutes. Remove from pans; cool completely.
4) Drizzle each with powdered sugar icing and top with a preserved cherry.

Powdered Sugar Icing
Combine 21/2 cups powdered sugar, 1/2 teaspoon vanilla, 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

Happy Birthday my Son!

Figaro

I was so excited to see this recipe for the Daring Baker Challenge. It was full of the unknown, I had never made anything like this, but always wanted to. This was why I joined the group, for a challenge. I then realized that I was going to be home for only 5 days from the time the challenge was posted until the time we reveal, how and when was I going to pull this off because there was no way I was going to skip this one.


I decided that I would make this Opera Cake after we returned from Serbia but before leaving for the U.P. (upper peninsula of Michigan) and take the Cake to share with the family. So the day we left for the our next adventure I did this to my kitchen...

which drives my hubby nuts; however, I did clean it.

I made the cake and then it was time for the butter cream. Cook the sugar, not so bad, whip the eggs was a snap, combining, well that is another story...

I am not sure what I did wrong, I drizzled the hot sugar down the side of the bowl and sill got this hard mass of egg covered caramel. the butter cream ended up being a little flat and heavy but the hardened sugar was great and the kids and I loved every bit.

When layering the cake the last layer fell apart so I had to make do with what I has so that is why the ginach in on the chocolate mousse, what can I say I had to work with what I had.

Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)

•parchment paper

•a whisk and a paddle attachment for a stand mixer or for a handheld mixer

•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature

2 tbsp. (30 grams) granulated sugar

2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)

2 cups icing sugar, sifted6 large eggs½ cup (70 grams) all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

What you’ll need:

•a small saucepan•

a candy or instant-read thermometer

•a stand mixer or handheld mixer

•a bowl and a whisk attachment

•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan

•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.lace the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total):

one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square.

Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde.

Use the remaining syrup to wet the joconde.

Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square.

Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde.

Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde.

Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake.

Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

~ In the Mood for Pie ~

I was in the mood for pie the other day so I pulled out some rhubarb that I had in the freeze and I had some other frozen berries such as strawberries and I whipped up a glaze pie. I used my huckleberry pie recipe and a new crust recipe, because I am always looking for that perfect crust and have not found it yet, and I may never. This one was ok, but I think that it would have been better with a cream or chocolate based pie and not a fruit pie. 2 cups flour 1/2 cup butter, COLD and diced 2 T. powdered sugar 1 egg, beaten 1 t. vanilla 2 T. chilled water I put the flour, butter and sugar in a food processor and pulsed it a few time to break up the butter. add the egg vanilla and water and pulse a few more times to bring together. Remove the dough from the processor onto some plastic wrap and wrap tightlyand place the dough in the refrigeratorfor at least 20 minutes. roll out dough on a floured surface until it is large enough for a 9" pie pan. place the dough into the pan, crimp edges as desired. prick bottom with a for and blind bake in the at 400F for 10 minutes or until golden. fill with prepared pie filling and chill.

Daring Baker March 08 - Party Cake gone Tiramisu

I have to confess I got a little heads up on this cake before I made it. Being friends with other food bloggers , who are also Daring Baker members, we get together for dinner from time to time and I had a chance to try the cake. Once I had tried it and knew what some of the issues were with the cake and some discussion preparation my head started to wonder and it stopped on the idea of coffee. Hummmm yes coffee, maybe Tiramisu, yes. I love tiramisu; however, I have never tried to make it before so here was my chance. I chose to base the cream off of Mario Batali's recipe; however, I had read so many recipes that I could not follow it and added yes added more fat and cream, I just could not help myself. First DD and I made the cake: 

For the Cake 2 1/4 cups cake flour 1 tablespoon baking powder ½ teaspoon salt 1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon) 4 large egg whites 1 ½ cups sugar 2 teaspoons grated lemon zest 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature ½ teaspoon pure lemon extract Plus I added 4 oz of chopped dark chocolate to the batter. 

  To Make the Cake Sift together the flour, baking powder and salt. 

Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

• 4 ounces Espresso
• Kahlua, 2 ounces
• 4 egg yolks
• 2 tablespoons sugar
• 2 egg whites
• 2 packages cream cheese
• 2 cups heavy cream

Directions

1. Mix coffee and Kahlua together and set aside.
2. Over low heat, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes.
3. Meanwhile, beat egg whites to stiff peaks and the heavy cream to stiff peaks in separate bowls.
4. beat cream cheese until soft and smooth
5. Fold cream cheese into egg yolk mixture one quarter at a time.
6. Fold cream cheese mixture into egg whites and and then into whipped cream and set aside.
7. Using a pastry brush, and paint the cake layers with the espresso/Kahlua mixture.
8. layer coffee soaked cake and cream mixture
9. chill for 2 hours to set up and then clean up edge with an offset spatula.
10. dust with cocoa just before serving

Because this was a very large cake I took it to my daughter's preschool in her beautiful hat box (it fit perfectly) and shared it and it was a hit. I also had enough to freeze about 1/4th of it too. this was very rich and a thin slice was about all one could eat at once. Thank you Morvan for hosting this month