Congo Brownies

The August baking project with the ABC Bakers was Congo Brownies, found in Flo Braker's Baking for All Occassions. Now just to set the story straight I am not a brownie person. In fact I couldn't tell you when the last time I made brownies. Now come on, stay with me here. This will end well, I promise. As I was saying......brownies to me are gooey, soft, over the top chocolatey. I don't mind chocolate if it is in the form of Lindt Truffles but over the top brownies not so much. But, being a good sport and having hungry neighbors I went with the program. As it turns out these were definitely different and....wait a minute you're just going to have to read through to find out how this story turns out.

This is not your usual brownie recipe, it is a combination of a brownie and a nut studded blondie, that's right! First the Congo layer (blondie incognito) made with all the usual participants including yummy brown sugar and studded with walnuts. This wonderful layer is partially backed then removed from the oven for the addition of the brownie layer.

The brownie layer again has all the usual participants but includes not only cocoa but melted unsweetened chocolate, over the top? Or maybe its just a nice balance of chocolate that helps to tone the chocolately sweetness down a bit. Back in the oven to finish baking.

After cooling there is a drizzle of melted chocolate and I added another drizzle of white chocolate for a continuation of the black and white theme. I must say this was not gooey and not mushy. The texture was closer to cakey, much more to my liking. The over all reaction from my tasters was very positive and I must admit that if I was to eat a brownie...this would be the one. I might even suggest some vanilla ice cream on top to finish it off! See it ended well! Enjoy!

Butterscotch Spiral Coffee Cake

This has been the craziest, busiest, and hottest summer in quite some time. I've been baking, yes ....thank the air-conditioner gods. In addition I had the opportunity to do a fun, creative, eatible project for a family member that I will reveal soon.

For now on to this months late posting of the ABC Bakers project, Butterscotch Spiral Coffee Cake from Flo Brakers book "Baking for All Occassions". I'd never pass up an opportunity to bake a yeasted coffee cake so when this came up I was all over it! That is until the time came to post, well that was a few weeks ago...(head hanging with sad face). Enough of that you get my message.

This yeasted cake recipe called for the usual round up of flour, sugar, salt, yeast, some warm spices like: cinnamon, nutmeg, and cardamom. Also in attendence was milk, butter, eggs, and vanilla. Flo warned us that the dough would be sticky and boy she wasn't kidding. I'm not sure if I did this right but, I had to add much more flour than I expected. This really toppled my confidence but kept going.

At this point a butterscotch glaze is prepared with brown sugar, butter, and corn syrup.  It is poured into the prepared pan. After the suggested rising time the dough is rolled out, spread with a cinnamon/butter filling then cut into strips. The strips are coiled around the pan. It is covered and left to rise again. Bake in a 350 degree oven. I took heed of our fearless leader, Haana's advise and was careful not to over bake. After a short cooling off period the pan is flipped and presto!

Now I'd like to say this was just wonderful but I cannot tell a lie. I didn't find the cake to be very tasty, or yeast-like flaky. However, in all fairness it could have easily been my fault with all that extra flour. The glaze was delicious as was the cinnamon-butter spread. I wouldn't mind trying this again but, I would probably make more changes to make it more interesting. If you try this recipe and get better results let me know.

Phyllo to Baklava!

Erica of Erica's Edibles was our host for the Daring Baker's June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

Baklava is a dessert made with phyllo dough, nuts, honey, sugar, and butter. The origin of this sweet is hotly contested but the most often claim is that it came out of the Middle Eastern region. This luxurious dessert was once eaten only by the rich. Today Baklava in its many versions are available for all to enjoy or make as is the case this month.

This was to be an interesting challenge as are all the challenges coming from the Daring Baker's. First, I am not usually a fan of Baklava. The commercial version is often way over the top sweet. Second, is sadly my honey cannot eat the nuts. However, I have thought about making my own phyllo but up until now never had the opportunity. I decided, hey why not just change the filling to dried fruit. 

Making the dough proved to be the easiest part. Rolling it out super thin however was a bit of a challenge. But thankfully it did not stick to the counter. The filling was a mixture of raisins, plums, and dates soaked in orange juice then coarse chopped. 

To assemble was simply layering the phyllo sheets brushed with butter in between. Adding the fruit anfter about 6 layers, then repeating. Using a sharp knife precut the Baklava. Into the oven for a slow bake at 350 degrees for one hour. In the meantime, a syrup of sugar, honey, water, ground cloves and a piece of orange rind was combine. Bring this to a boil and simmer for 10 minutes. This must cool before the Baklava comes out of the oven. Once out of the oven pour the cooled syrup over the top of the Baklava. The syrup will soak into the Baklava overnight.

I was pleasantly suprised to find that I enjoyed this version very much. My honey enjoyed it as well. We all agreed that it was even better the following day! I shall have to work with this phyllo again! 

Favorite Buttermilk Cake

Summer is quickly rolling in and I usually  lean towards lighter desserts that require less baking and preparing time. It's a good opportunity to combine a cool and creamy vanilla bean pastry cream, vanilla whipped cream, and fresh, sweet strawberries. All I needed to make this dessert something special was a really good cake. Then along came the ABC's Baker's challenge for this month: Flo Braker's "Favorite Buttermilk Cake". Perfect!

The ingredients for the cake are:
cake flour, baking powder and soda, salt, buttermilk, vanilla extract, butter, sugar, and eggs. The procedure was quick and easy, welcomed on a hot day. The resulting cake is light, soft and moist. The buttermilk gives this cake a slight tang which I think will go well with many cream or fruit fillings.

I used Flo's recipe for vanilla cream filling under the "Boston Cream Pie" recipe. Milk, sugar, vanilla bean, yolks, flour, and butter. All came together resulting in a wonderful silky smooth vanilla cream. Boy, I could just eat this with a spoon and be very content!

To finish I whipped up some vanilla flavored whipped cream, cleaned and sliced strawberries and all was ready to assemble.

This is a wonderful and versital cake. It cut easily into small circles, and held up in the pastry cream without getting soggy. Can't you just see that wonderful crumb. Can you taste it, isn't it light? Can't? Then maybe you should give it a try for yourself. What will you use for a filling, or topping, or maybe all on it's own? So, very good I am sure you won't be disappointed.

Thank you Hanaa for this challenge!   

Marquise on Meringue

The May 2011 Daring Baker's challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

Not only have I never tried making a Marquise but, I've never even heard of it before.So I was looking forward to this challenge. The directions were given for a full, half or quarter batch. How easy is that. I chose to make a quarter batch since it is just the two of us. And since it has several components I was able to start the process early. "Early", you say? Are you implying that I'm posting this late? Well, you are correct. But, but, but....I have good reasons! But, but, but....better late than never!

The first component is the Marquise. As it turns out this a very decadent, very smooth, very delicious mousse like dessert that sets up in the freezer. Sort of like ice cream but, better. If that can even happen! It starts off with a chocolate base: chocolate, heavy cream, salt, cayenne, hazelnut liquour, corn syrup, canilla, cocoa powder, pepper, and butter. After cooling the base is added to: egg yolks (many of them), whole eggs, sugar, heavy cream. The resulting mousse is spread into a parchment lined pan and placed in the freezer. Easy right?

The next component is a meringue. The usual egg whites, sugar, vanilla, and a splash of apple cider vinegar is whipped up into a billowy cloud of delicious meringue. This is where I have to be very careful. You see, I can just eat this by the spoonful right out of the bowl not thinking about what I originally needed it for.

For the third component I used some raspberry jam in place of the caramel sauce called for in the original challenge. I also omitted the spiced nuts since "J" can't eat them.

To plate this dessert requires careful timing if you live in a warm climate. The meringue needs to be ready at the same time as the sauce and spiced nuts. The mariquise is removed from the freezer and unmolded from the pan. I cut 2 1/2" squares and rolled them in cocoa powder quickly, it melts fast. Place the square on your serving plate. Add the meringue. Torch the meringue as desired. Add the sauce and spiced nuts. I allowed the  dessert to sit out for approximately 10 minutes before eating.

It was light, creamy, dreamy, smooth, chocolatey, lovely and very rich (the only negative for "J"). I always enjoy making something new. Thank you Emma and Jenny for this challenge!

Pound Cake

Pound Cake. I just love pound cake. I love the simple flavor of the vanilla and the butter. I love the tender texture and I love the small, yet moist crumb. I love to use it when I need sturdy tall layers and it never fails. I searched a long time, trying many different versions to find what I think is the best. Don't forget the versatility of pound cake. You can change the flavors easily and it's use is endless. I have used it in a 6 layer celebration cake, in a trifle, covered with whipped cream, fresh fruit or fruit curd. It can be taosted and spread with more butter too, if you dare! Today I bring it to you.

Humble Vanilla Pound Cake

1 cup butter, room temperature

2 cups sugar

8 oz Philadelphia cream cheese, room temperature

1 tsp vanilla or the scrapings from a vanilla bean

6 eggs

2 cups flour

1 tbs baking powder

1 tsp salt

Preheat oven to 350 degrees. Beat butter in a large bowl with paddle attachment on medium about 1 minute. Gradually add the sugar, beating well after each addition. Beat additional 5 minutes, or until very light and fluffy. add the cream cheese and vanilla; beat one minute. Add eggs, one at a time, beating well after each addition.

Combine Flour, baking powder, and salt. Add to the butter mixture. Beat one minute. Pour into a greased 10 inch tube pan.

Bake 1 hour or until golden brown. Cool 10 minutes; loosen from sides of pan and gently remove cake. Cool completely on wire rack.

Feel like sharing? How do you like your pound cake? Made with cream cheese, or sour cream or not. Spread with fruit, frosting, curd, or not?

Overnight Cinnamon Buns with the ABC Baker's

Has it really been that long?! Oh my! It's not that I haven't been baking that's for sure. It's that there really isn't enough time in a weekend. So I vote for extending the weekends to three days. I'm sure everyone would agree but, sorry it isn't happening so we better make due.

On May 3rd I missed posting the Avid Baker's Challenge of Overnight Cinnamon Buns found in Flo Braker's, Baking for All Occassions. As you can see from some of my recent posts the combination of cinnamon and with any driy fruit or nuts is a favorite. Then add in the overnight rising aspect I wasn't about to miss this challenge. And I am glad I didn't.

The dough for this recipe is a sweet yeast potatoe dough. It called for a Russet potatoe. Since I didn't have one I substituted a Yukon Gold potatoe giving it a slightly more yellow hue. The dough itself was easy to put together (I just love the addition of orange zest). Then into the refrigerator to rise for 8 hours up to 24 hours.

The filling that Flo suggested contained Macadamia nuts. They are one of my favorite nuts; tender and delicious in any application. But sadly, my honey cannot eat them. That's how the raisins found their way in again. Along with brown sugar, cinnamon, cloves, and nutmeg we had a warm and spicey filling.

The next morning I jumped out of bed to finish the assembly of these yummy breakfast treats. Rolling the filled dough into a log is easy for any baker, however it's all about the slicing. The suggestion from Flo is something I discovered many moons ago. Using a long piece of dental floss (unflavored, please!) criss-crossed around the dough, then pull, makes a clean cut.

After rising again, a trip to the oven, a drizzle of icing and.......wow!!! Warm, spicey, slightly sweet, tender, delicate orange flavor, and gone! Not a complaint in the house. What's your favorite filling consist of? Thank you Hannah for this wonderful challenge!