Thursday, April 20, 2006
Chocolate Orange Torte
If you want a real chocolate treat go here to get the recipe. It doesn't have to be Passover to serve this one.
If you want a real chocolate treat go here to get the recipe. It doesn't have to be Passover to serve this one.
Sunday, March 26, 2006
Another Baking Site
Pam, at our meeting today, March 26, 2006, said that Anne Byran's Cake Mix Doctor web site is a place that provides useful information and good recipes. All of the recipes have a cake mix as on of the ingredients. I espcially like Anne's tips following the recipes to help the baker be a success.
Pam, at our meeting today, March 26, 2006, said that Anne Byran's Cake Mix Doctor web site is a place that provides useful information and good recipes. All of the recipes have a cake mix as on of the ingredients. I espcially like Anne's tips following the recipes to help the baker be a success.
Another Good Baking Site
Joy of Baking is good baking site with many recipes, process tips, ingredient information and some baking history and much more. And the ads are tolerably.
Joy of Baking is good baking site with many recipes, process tips, ingredient information and some baking history and much more. And the ads are tolerably.
Monday, March 20, 2006
March Meeting
All are welcomed to attend our March Meeting, Sunday, March 26, 2006, 3:00pm at Kitchen Port, Ann Arbor, MI.
The recipe we will bake, taste and discuss is "Lemon Creme Brulee Tart". Pam submitted this recipe that appeared in the Bon Appetit, April 2004 issue.
This recipe promises to delight everyone who likes lemon delights or will win over those who are still not sure whether they like lemon deserts.
All are welcomed to attend our March Meeting, Sunday, March 26, 2006, 3:00pm at Kitchen Port, Ann Arbor, MI.
The recipe we will bake, taste and discuss is "Lemon Creme Brulee Tart". Pam submitted this recipe that appeared in the Bon Appetit, April 2004 issue.
This recipe promises to delight everyone who likes lemon delights or will win over those who are still not sure whether they like lemon deserts.
Monday, February 27, 2006
chocolate scones: report on sunday's meeting
Bob asked me to report on the meeting - so here are some notes. Others, please add comments if I forgot anything.
Most people thought the recipe was good. Very rich, maybe better for afternoon tea than for breakfast. We liked that the dough could be baked right from the freezer - a great way to save time in the future. Some tried making the dough in the food processor. That seemed to be a way to overcome the extreme dryness of the dough. Some added extra cream into the dough to get it to come together. Most felt that cutting the dough in smaller pieces was best - but make sure to adjust the cooking time. Those of us who tried smaller scones and baked for the time listed felt the result was overcooked. Ellen used Guittard coffee flavored chocolate (found at Fresh Seasons Market on Liberty). Carol used Kroger brand baking squares (a time saver, for sure!).
Amazon has Martha Stewart's Baking Handbook on sale for $26.40 (includes free shipping). Someone thought they saw it at Costco recently.
Here is the recipe, in case you need a copy:
Chocolate Scones from Martha Stewart's Baking Handbook
Makes 6
These scones are so rich and dense, you may prefer to
eat them as an afternoon snack, rather than for
breakfast. Either way, they're great with coffee.
2 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons Dutch-process cocoa powder
1/2 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold,
cut into small pieces
5 ounces semisweet chocolate, chopped into 1/3-inch to
1/2-inch pieces (1 cup)
1 large whole egg, plus 1 large egg yolk
1/2 cup plus 2 tablespoons heavy cream
sanding sugar, for sprinkling (optional)
Line a baking sheet with parchment; set aside. In a
large bowl, whisk together the flour, cocoa,
granulated sugar, baking powder, baking soda, and
salt. Using a pastry blender, cut in the buter until
the mixture resembles coarse crumbs with a few larger
clumps remaining. Fold in the chocolate.
Whisk together the whole egg and 1/2 cup plus 1
tablespoon heavy cream. Add egg mixture to the flour
mixture; using a rubber spatula, fold in, working in
all directiosn and incorporating crumbs at the bottom
of the bowl, until dough just comes together.
Turn out the dough onto a lighly floured work surface,
and gently pat into a 18-by-3 inch rectangle about 1
inch thick. Using a sharp knife or a pastry wheel,
cut the rectangle into six 3-inch squares. Place
squares about 2 inches apart ont he prepare baking
sheet. Cover with plastic wrap and freeze until the
dough is very firm, at least 1 hour or overnight. (At
this point, you can freeze the unbaked scones in a
resealable plastic bag until ready to bake, up to 3
weeks.)
Preheat oven to 375F. In a small bowl, lightly beat
hte egg yolk with the remaining tablespoon heavy
cream; brush over the tops of the scones and sprinkle
generously with sanding sugar, if using. Bake,
rotating the sheet halfway through, until the sugar on
top of the scones turns golden all over, or a cake
tester inserted in the center of a scone comes out
clean, 25 to 30 mintues. Transfer to a wire rack to
cool. They are best eaten the day they are baked.
Bob asked me to report on the meeting - so here are some notes. Others, please add comments if I forgot anything.
Most people thought the recipe was good. Very rich, maybe better for afternoon tea than for breakfast. We liked that the dough could be baked right from the freezer - a great way to save time in the future. Some tried making the dough in the food processor. That seemed to be a way to overcome the extreme dryness of the dough. Some added extra cream into the dough to get it to come together. Most felt that cutting the dough in smaller pieces was best - but make sure to adjust the cooking time. Those of us who tried smaller scones and baked for the time listed felt the result was overcooked. Ellen used Guittard coffee flavored chocolate (found at Fresh Seasons Market on Liberty). Carol used Kroger brand baking squares (a time saver, for sure!).
Amazon has Martha Stewart's Baking Handbook on sale for $26.40 (includes free shipping). Someone thought they saw it at Costco recently.
Here is the recipe, in case you need a copy:
Chocolate Scones from Martha Stewart's Baking Handbook
Makes 6
These scones are so rich and dense, you may prefer to
eat them as an afternoon snack, rather than for
breakfast. Either way, they're great with coffee.
2 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons Dutch-process cocoa powder
1/2 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold,
cut into small pieces
5 ounces semisweet chocolate, chopped into 1/3-inch to
1/2-inch pieces (1 cup)
1 large whole egg, plus 1 large egg yolk
1/2 cup plus 2 tablespoons heavy cream
sanding sugar, for sprinkling (optional)
Line a baking sheet with parchment; set aside. In a
large bowl, whisk together the flour, cocoa,
granulated sugar, baking powder, baking soda, and
salt. Using a pastry blender, cut in the buter until
the mixture resembles coarse crumbs with a few larger
clumps remaining. Fold in the chocolate.
Whisk together the whole egg and 1/2 cup plus 1
tablespoon heavy cream. Add egg mixture to the flour
mixture; using a rubber spatula, fold in, working in
all directiosn and incorporating crumbs at the bottom
of the bowl, until dough just comes together.
Turn out the dough onto a lighly floured work surface,
and gently pat into a 18-by-3 inch rectangle about 1
inch thick. Using a sharp knife or a pastry wheel,
cut the rectangle into six 3-inch squares. Place
squares about 2 inches apart ont he prepare baking
sheet. Cover with plastic wrap and freeze until the
dough is very firm, at least 1 hour or overnight. (At
this point, you can freeze the unbaked scones in a
resealable plastic bag until ready to bake, up to 3
weeks.)
Preheat oven to 375F. In a small bowl, lightly beat
hte egg yolk with the remaining tablespoon heavy
cream; brush over the tops of the scones and sprinkle
generously with sanding sugar, if using. Bake,
rotating the sheet halfway through, until the sugar on
top of the scones turns golden all over, or a cake
tester inserted in the center of a scone comes out
clean, 25 to 30 mintues. Transfer to a wire rack to
cool. They are best eaten the day they are baked.
Tuesday, February 21, 2006
another great baking blog
http://bakingsheet.blogspot.com/
I found this blog site online when I was looking for recipes for homemade crackers. My daughter loves graham crackers and ritz-type crackers and I wanted to make them myself so she wouldn't be eating so many preservatives. I came across this blog site - beautiful pictures and commentary and looks like great recipes. I haven't tried the graham craker recipe yet, but it looks fairly easy. I'll let you know how it turns out.
If anyone has recipes for buttery ritz-like crackers, please post them. I searched for an hour on the internet and came up with nothing.
http://bakingsheet.blogspot.com/
I found this blog site online when I was looking for recipes for homemade crackers. My daughter loves graham crackers and ritz-type crackers and I wanted to make them myself so she wouldn't be eating so many preservatives. I came across this blog site - beautiful pictures and commentary and looks like great recipes. I haven't tried the graham craker recipe yet, but it looks fairly easy. I'll let you know how it turns out.
If anyone has recipes for buttery ritz-like crackers, please post them. I searched for an hour on the internet and came up with nothing.
Monday, January 30, 2006
Peach Streusel Coffee Cake
Last Thursday I baked this coffee cake for friends. All three friends said the recipe is a keeper. Oh was it good. Rich moist cake with just enough streusel to compliment the peaches. When I bake this recipe (see the post below) again I'm going to slice the peaches to cover the entire top of the cake. I used Delmonte brand. I usually don't buy name brands but Delmonte was on sale.
Last Thursday I baked this coffee cake for friends. All three friends said the recipe is a keeper. Oh was it good. Rich moist cake with just enough streusel to compliment the peaches. When I bake this recipe (see the post below) again I'm going to slice the peaches to cover the entire top of the cake. I used Delmonte brand. I usually don't buy name brands but Delmonte was on sale.
Monday, January 23, 2006
Cookie Storage Tips
How do you store cookies? What's the best way to mail cookies? Well baking911.com's cookie storage page answers these questions and more of the same.
How do you store cookies? What's the best way to mail cookies? Well baking911.com's cookie storage page answers these questions and more of the same.
What are cookies called elsewhere?
According to joyofbaking.com "In the U.K. cookies are called sweet biscuits; in Spain they are called galletas; in Germany they are called kels; and in Italy they are called biscotti. Every country has its favorite. In the United States and Canada it is chocolate chip, in the U.K. its shortbread, in France its sables and macaroons, and in Italy biscotti".
According to joyofbaking.com "In the U.K. cookies are called sweet biscuits; in Spain they are called galletas; in Germany they are called kels; and in Italy they are called biscotti. Every country has its favorite. In the United States and Canada it is chocolate chip, in the U.K. its shortbread, in France its sables and macaroons, and in Italy biscotti".
