Sunday, March 30, 2014

Chocolate & Caramel Mini Bundts (Recipe)

Drizzling glazes over cakes is an art. Anyone who has tried to glaze a cake or cookie knows. I mean yeah, it's just an icing you pour on but it's harder than it looks.


You want it to fall perfectly over the sides so it leaves little trickles of icing. But it doesn't always fall the way you want and then it's hard to fix! Long story short it's an art, these two were the only ones I could get to look remotely good.

Chocolate & Caramel Mini Bundts

Makes 8 mini bundts

Cake

185g                butter, softened
330g                sugar
3 eggs
300g                flour
80g                  cocoa
1 1/2 tsp          baking soda
250ml              milk
2 tbsp              vinegar

Preheat oven to 320 degrees. Combine the milk and vinegar in a small bowl, set aside. Grease the bundt pans well. Cream the butter and sugar together. Add the eggs in one at a time, beating in between each addition. Now add the flour, cocoa, baking soda and milk mixture. Mix together, getting rid of any lumps. Transfer into bundt pans and level out. Bake for 20 minutes. Let the cakes cool before flipping the cakes out.


Caramel Icing

95g                   sugar
25g                   corn syrup
100ml               heavy cream
25g                   butter, softened
1/2 tsp              vanilla
1 tsp                  salt
175g                 icing sugar

Place sugar and corn syrup in a small saucepan, stir just until the sugar has melted. Add the butter and cream. Stir until smooth. Let it come to a simmer for 1 minute. Take it off the heat and stir in the salt. In a medium bowl sift out the icing sugar. Pour the caramel mixture into the bowl. Stir together working out any lumps of icing sugar by pressing the back of the spoon against the side of the bowl.
Pour the icing over the cooled bundt cakes, top with chocolate shaving and salt, serve!
 

Hopefully you have more luck than I did when dealing out the icing over these beauties! Enjoy!

Elanne Boake

Wednesday, March 12, 2014

Caramel Cinnamon Rolls (Recipe)

There is nothing better than a freshly baked cinnamon roll. Except for maybe a homemade, freshly baked cinnamon roll!


When I was young, my Mom used to buy the Pillsbury Cinnamon Bun package, where you would simply pull them apart and bake them. While the years have passed, I have continued to crave cinnamon rolls on weekend mornings. But, now I don't have to only imagine them, because I have this scrumptious recipe!


Cinnamon Rolls

Makes 12-14 rolls

Dough

2 cups                  a.p flour
2 tbsp                   dry yeast
3 tbsp                   sugar
1/4 tsp                  salt
1 cup                    water
2 tbsp                   butter
2 tbsp                   vegetable oil

In a mixing bowl, combine 1 cup of the flour, yeast, sugar and salt. On low heat, combine butter, water and oil, stir until butter is melted. Pour butter mixture into flour mixture, use a beater and beat on low for 1 minute. Add another 1/2 cup of flour. Beta for another minute and add the remaining flour. On a floured surface, knead the dough for about 5 minutes, until it comes together in a ball. Place dough in a bowl and cover, let it rest for 10 minutes.

Caramel Sauce:

1/4 cup                brown sugar
1/4 cup                butter
1/4 cup                corn syrup

Combine all the ingredients in a small saucepan. Stir over low heat until butter has melted. Stir until smooth. Pour into the bottom of your large skillet or two small cake pans.

Filling

1/2 cup               brown sugar
1/4 cup               sugar
1 tsp                   cinnamon
1/4 cup               butter, melted

After the dough has rested, roll it out into approximately 12 x 5 square.  Brush the dough with the melted butter.  Sprinkle evenly with the brown sugar, cinnamon and white sugar. Starting at the longest side, roll dough into a log, pinching the ends to seal and cut into 12 equal slices. Place rolls into your skillet or cake pans. Cover with cloth and let them rise for 45 minutes. Bake for 25 minutes, or until golden brown. Let them cool for 5 minutes before serving.


Icing

2 tbsp                butter, melted
1 tsp                  vanilla
1 cup                 icing sugar
2 tbsp                milk

Combine all ingredients. With a spoon mix until smooth. Drizzle over the top of your cinnamon rolls. Enjoy!


While these Cinnamon Rolls may take a long time to make, they are certainly worth the wait. They are soft with a slightly chewy caramel bottom. Though one thing is for sure, that these will certainly make your house smell wonderful!

Elanne Boake

Monday, March 3, 2014

Vanilla Pound Cake (Recipe)

The name of 'Pound Cake' comes from the fact that they used to make them using a pound of each ingredient! One pound of butter, sugar, flour and eggs, this made it easier for people to memorize the recipe! This cake would be very dense and huge. As years went by, they developed the recipe to use different measurements in order for it to be less dense.


Although, this cake doesn't use one pound of each ingredient, it sure is a classic and is very tasteful. Especially with a hint of vanilla to top it all off! So, get your sleeves rolled up and put on an apron because it's baking time!

Vanilla Pound Cake

Makes one, 4x8" loaf

1 cup                      butter, softened
1 cup                      sugar
4 eggs
2 tsp                       vanilla
2 cups                     a. flour
1/4 tsp                     salt

Preheat oven to 350 degrees. Butter and flour the 8x4 loaf pan. Using a mixer, beat the butter and sugar together until fluffy. Add eggs one at a time, beating well in between. Add vanilla and salt. With mixer on low, gradually add flour, beating until just combined but being careful not to overbeat.
Pour into greased loaf pan and even out with spatula. bake for about an hour and 15 minutes. Insert toothpick down the middle to see if it is baked. Let it cool completely before taking out of loaf pan. Enjoy!


This loaf is the easiest to sweet cakes. It only calls for three simple steps in order to make it. The vanilla really enhances the flavour and makes the whole thing come together! If you are looking for something simple to pack for school lunches, a slice of this is sure to do the trick!

Elanne Boake

Wednesday, February 26, 2014

Nutter Butters (Recipe)

Peanut butter has been one of my favorite flavours since I was a small child. My fondest memory of the spread was when my mother used to make peanut butter sandwiches. She would use cookie cutters and she cut out little pigs and rabbits for me.


This delicious flavour comes into play in these Nutter Butters (originally called Better Nutters), invented by Thomas Keller, who is the owner of Bouchon Bakery. These sandwich cookies are to die for! The peanut butter cream is silky smooth and has a beautifully delicate flavour. So get your sleeves rolled up and put on an apron because it's baking time!

Nutter Butters

Cookies

30g                                 unsalted peanuts, toasted
198g                               a.p flour
9g                                   baking soda
3.8g                                baking powder
210g                               unsalted butter, soft
86g                                 peanut butter
106g                               brown sugar
1 egg
1 1/2tsp                          vanilla
106g                               oats

In a medium bowl, sift together the flour, baking soda and baking powder, whisk together. Place the butter and peanut butter in a large bowl. beat together on low speed  until it has the consistency of mayonnaise. Add the sugar and mix for a bout 2 minutes, until fluffy. Scrape down the bottom of the bowl.Add the eggs and vanilla and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl again. The mixture may look broken, but that is OK, beating too much can cause the cookies to expand too much and deflate.
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape down the bowl and add the oats and peanuts, stir to combine. Mound the dough onto saran wrap and form into a square. Wrap and place in fridge for at least 2 hours.
Unwrap the dough and place between two pieces of saran wrap, roll it out until it is 1/4" thick. Use a round cookie cutter and cut out the dough and place on a sheet lined with parchment paper.  Push the trimmings together and chill again until firm enough to roll out, repeat the same process.  Wrap the cookie lined sheets with saran wrap and refrigerate for 2 hours.
Preheat oven to 325 degrees. Make sure the cookies are arranged leaving about 2 inches between them. bake until golder brown, about 16-18 minutes. Once baked, place allow to cool completely.


Buttercream

75g                                     egg whites
150g + 33g                         sugar
42g                                     water
227g                                    unsalted butter, softened
175g                                    peanut butter
pinch                                   salt

Place the egg whites in a large bowl. Place the 150g sugar in small suacepan, add the water, and stir to moisten. bring to a simmer over medium heat, stirring occasionally, simmer until it reaches 230 degrees Fahrenheit. Let the syrup continue to cook. Turn on the mixer (with the egg whites) to medium speed, gradually add the remaining 33g sugar, and continue to beat until the egg whites form soft peaks. When the syrup reaches 248 degrees Fahrenheit, remove the pan from the heat. Turn the mixer to medium low speed and slowly add the syrup, making sure not to touch the side of the bowl or the whisk. Increase the speed and whisk for 15 minutes, or until the bottom of the bowl is at room temp.
Reduce speed and add the butter, a few pieces at a time. The mixture may look broken at this point, but that's OK. Add the peanut butter and salt, beat together. Cover the buttercream with plastic wrap and store in the fridge for a hour, until it stiffens. beat again after cooling. Transfer into a piping bag fitted with a star tip and pipe in a spiral on the back of half of the cookies. Place a bare cookie on top of the iced one and press down slightly. Refrigerate in a covered container for up to 3 days. Enjoy!


Now, many of the recipes in this book, by Thomas Keller and Sebastien Rouxel have very long recipes, all very stunning and worth it in the end. This recipe is not to be made in an hour, it will take time as well as many other of their gorgeous recipes. I hope you try this recipe and buy their amazing book as well!


Elanne Boake 

Monday, February 10, 2014

Apple Galette (Recipe)

This galette is one of those desserts that anyone can do. This isn't a pie you need to fiddle with. It has simple yet rustic fold-over edges making it possible for anyone to achieve a marvelous looking tart.


This galette is here to prove that easy can look and taste great! The flaky crust is perfect with the sweet tart apples. The hint of cinnamon makes this galette seem like a good old fashioned Apple Pie, but without all that extra work. So, get your sleeves rolled up and put on an apron because it's baking time!

Apple Galette

1 1/2 cups                    a.p flour
1 tbsp                           granulated sugar
1/4 tsp                          salt
1/2 cup + 2 tbsp           butter
1 egg yolk
4-5 apples
1/2 cup                         brown sugar
1/2 tsp                          cinnamon
1/4 tsp                          nutmeg
pinch                            mace
pinch                            ginger
1 egg, beaten

In a food processor combine flour, granulated sugar and salt. Cut the 1/2 cup of butter into small cubes, add to flour mixture and pulse until it resembles coarse meal. With the motor running add the yolk and 3 to 4 tablespoons of water, process just until mixture comes together. Form dough into a flat disk and wrap in saran, chill until firm but pliable. Peel and core apples, cut each into 8 wedges. In a large saucepan melt the remaining 2 tablespoons of butter, add the apples once foaming, stir every so often until slightly softened, 10-12 minutes. Sprinkle brown sugar and spices over apples, stir until smooth and bubbling. Remove from heat.
On lightly floured surface and with a floured rolling pin, roll dough out into a round, about 12 inches in diameter. Preheat oven to 375 degrees. Place parchment paper on a baking sheet and transfer the dough onto it. Pour apple mixture into the center of the dough. Gently fold edges of dough over apple, pleating as you go, leaving an opening in the center. Brush pastry with beaten egg. Bake until pastry is golden brown, 40-45 minutes. Transfer galette to wire rack to cool. Serve slightly warm, enjoy!


This is too simple to pass up, a definite need to make. Serve this with vanilla ice cream for the perfect dessert!

Elanne Boake