Archive | November, 2008

Daring Bakers – caramel cake

29 Nov

First let’s take care of Daring Bakers business, then we can get to the cake.

This month’s host – Dolores of Culinary curiosity

This month’s co-hosts – Alex of Blondie and Brownie and Jenny of Foray into Food with a gluten free assist from Natalie of Gluten-a-Go-Go

The recipe is courtesy of Shuna Fish Lydon of Eggbeater, as published on Bay Area Bites.  You can find her complete recipe here.

Now for the sweet stuff -

pb2905132

 

 

 

 

 

 

 

 

 

 

 

 

 

caramel cake with caramelized butter frosting

The recipe starts with making a caramel syrup that is in both the cake and the frosting.  For me, the instructions were a little vague on how to properly caramelize the sugar.  I looked around and found a cheat sheet on how to do it.  It took two attempts, but I made it. 

pb2804691

 

 

 

 

 

 

 

 

 

It took a while for the color to change, but once it did, it didn’t take long to get from light amber to dark amber.  In fact it was about the same amount of time that it took for me to turn away from the stove to rinse my spoon.  When I looked back, I had a pan of bitter burnt coffee colored caramel syrup.  The second time I kept watch and stopped it at dark amber.  I feel it necessary to point out how careful one needs to be when pouring in the water to stop the cooking.  It really does splatter every.  If you aren’t careful, someone could get hurt.  Make sure the kids are nowhere near the kitchen when you do this.

The cake went together quickly without any surprises.

pb290529

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The frosting recipe was also a little vague.  It says to cook the butter until brown.  I just heated it in a saucepan over medium heat stirring until it darkened.  It tastes great so I guess I must have done something right.  I only made half the recipe of frosting.  It made enough frosting for the cake.  I even had a bit left over. 

The cake has nice flavor.  The syrup is an interesting way to add flavor to a cake.  I have plenty left over, so I will have to find some new uses for it.  This cake was quick to make, but I think I prefer the taste of my usual caramel cake. 

Be sure to check out what the other Daring Bakers came up with.

pb290534

let’s have cookies for breakfast

12 Nov

ranger-cookie-crop

Ranger cookies have a lot going for them.  They’re quick and easy to make.  They’re delicious.  They count as a breakfast food (at least at my house, c’mon, they have cereal in them).  Most important, it’s the best tasting cookie dough that you’ll ever find.  A cookie that tastes great before it’s even a cookie.  That’s when you know you are dealing with something really great.

ranger-cookies

 

I grew up on these cookies.  Everybody in the house liked them.  As a mom, I can appreciate how nice it is to bake something and not have someone in the family say “oh, I don’t like that”.  At the same time, I can see how frustrating it is to try to make cookies when everyone is trying to eat the dough.

Personally, I blame the corn flakes.  The just something about the soft dough and crunchy flakes.  Which of course led to the threat.  The threat passed down through the generations.  The threat that as a child caused you to pause for a moment, just a moment, before you threw caution to the wind and ate that big spoonful of dough.  “If you raw cookie dough it will give you worms.”  I’m told it’s something my great grandmother used to say as little ones tried to gobble up the cookie dough before she could get it in the oven.  I’m pleased to announce that I never had any such trouble from eating any cookie dough.  Actually, I’m really pleased about that.

Now I am passing yet another childhood favorite down to my children.  They love them just as much as I do and take great delight in sneaking a cookie at breakfast time.

Lulu helped out with these.

pa2000942

 

She is a great helper in the kitchen.  She takes her work very seriously, asking questions about the ingredients as she pours them into the mixing bowl.  However, she doesn’t have any interest in eating the dough raw.  Maybe with time she’ll realize what she is missing.  In the meantime, it’s nice that I can actually have enough dough for a nice big batch of cookies.

pa2001411

I’ve seen a lot of different recipes for Ranger cookies over the years.  This is the one I grew up with.  It’s adapted from the recipe in our church cookbook.  It was submitted by a woman who was one of the school cooks.  She also made the most amazing peanut butter bars.

ranger cookies

1 cup sugar

1 cup brown sugar

1 cup butter

1 tsp vanilla

2 eggs

dash of salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 cups flour

2 cups oatmeal

2 cups corn flakes

Chill dough for a couple of hours.

Preheat oven to 350 degrees.

Cream butter and sugars.  Add vanilla.  Add eggs, mix well.  Add dry ingredients and mix until just combined.  Add oatmeal and cornflakes.

Use a spoon to scoop into ball shape and place on cookie sheet.

Bake 10 – 12 minutes.

just when I thought it couldn’t get any better

11 Nov

I picked up a can of pumpkin puree at the store a while back.  I didn’t have a plan.  I figured it would most likely become a bar with a cream cheese frosting.  Then I needed a dessert for Sunday’s meal.  I’ve been craving cheesecake ever since I saw Nigella make one a couple of weeks ago.  I checked Feast for the recipe, and found one for pumpkin cheesecake.

I was originally concerned about the lack of spice and intended to put a bit of spice in the crust, but I forgot.  Turns out this dessert doesn’t need them.  I’m not sure if it’s because it is mixed in a food processor, but it’s more creamy and smooth than most cheesecakes – almost light.  It’s incredibly satisfying, without pushing you over with it’s richness.  In fact I think I’m in love. 

Since it’s Autumn, I did sneak in a little spice in the end with a twist on the usual whipped cream.

 

pumpkin-cheesecake-with-whipped-cream

 

 

 

 

 

 

 

 

 

 

 

 

pumpkin cheesecake with cinnamon and spice whipped cream

for the base

2 cups graham cracker crumbs

1 stick butter, soft

Place the graham cracker crumbs and butter in a food processor and blend until it starts to come together like damp sand.

Press the mixture into the bottom of a 9 inch spring form pan to create an even layer.  Put the pan in the fridge while you make the filling. 

Preheat your oven to 325 degrees.

for the filling

1 fifteen oz. can unseasoned pumpkin puree

1 1/2 pounds cream cheese

1 cup sugar

6 eggs

juice of 1/2 lemon

Put the pumpkin puree and cream cheese in the food processor and run the motor until they blend together.  Add the sugar while the machine runs, then add the eggs one at a time.  Scrape down and process again, adding the lemon juice.  Blitz to make a smooth mixture.

Double wrap the base of the pan with aluminum foil and set in roasting pan.  This will keep the base dry while it cooks in the water bath.

Scrape the filling into the base.  Pour hot water into the roasting pan no more than half way up the side of the spring form pan.

Bake for 1 3/4 hours, or until the filling has set with only a small amount of wiggle left at its center.  Take the pan out of the water, remove the foil and place on a rack to cool.  When cool, place in the refrigerator to cool completely.

 

pb0903651

 

 

 

 

 

 

 

 

 

 

 

 

 

cinnamon and spice whipped cream

1 half pint heavy whipping cream

2 Tablespoons sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

dash of cloves

dash of nutmeg (hopefully fresh grated)

In a small bowl, mix sugar, cinnamon, cloves, and nutmeg.  Set aside.

Using a mixer or whisk, begin whipping cream when it starts to thicken add the sugar mixer and vanilla.  Whip to soft peaks.

knitted

5 Nov

In amongst all the baking, there has been knitting.

pa0115761

 

 

 

 

 

 

 

 

 

Some fingerless gloves in a spiraling rib pattern.  These are made with a wool/soy blend. 

pa071812

 

 

 

 

 

 

 

 

 

This color block scarf is for me.  It’s a wool/cotton blend in purple and light grey.

pa0718141

 

 

 

 

 

 

 

 

 

The pattern is called wings of desire.  My desire is that it will keep me warm this winter.

itty bitty baby bells

4 Nov

Every now and then we get a little surprise on pick up day at our CSA.  It could be feeding sweet corn to the chickens, or to holding the new baby kittens, or a fun new vegetable to take home.  Granted my kids would rather bring home a baby chick or sweet little kitten, but I was excited to find these heirloom baby bells.

 

 

 

 

 

 

 

 

 

They are only about an inch tall. 

 

 

 

 

 

I had been thinking about a restaurant we used to go to that always served great hummus.  My favorite was the roasted red pepper and I just had to give it a try.  So, I roasted the little babies for my hummus.  Not the most noble use, but it was delicious. 

I roasted them on a parchment lined tray in a 400 degree oven.  It only took a few minutes for them to puff up and char.  After they cooled, the skin peeled off quickly and they were ready for the dip.

roasted red pepper and white bean hummus

1 can (15 oz.) cannellini beans, drained and rinsed

3 flat leaf parsley leaves

2 Tablespoons fresh lemon juice

1 garlic clove

1/4 – 1/2 cup roasted red peppers

salt and pepper

1/3 cup olive oil

Mix everything except the olive oil in the bowl of a food processor and pulse until the mixture resembles a course paste.  With the machine running, gradually pour in the olive oil until the mixture is creamy.

We love to eat this with fresh vegetables and either soft or baked pita wedges.  To bake them, cut the wedges and place them on a cookie sheet.  Brush with olive oil and spinkle with salt, pepper, and dried oregano.  Bake in a 375 degree oven for 15 minutes, flip all the wedges half way through.

pa260353

Follow

Get every new post delivered to your Inbox.

Join 90 other followers