Archive for the ‘Beth’ Category

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Our First Daring Bakers Challenge! We’re so proud!!

October 30, 2007

pink_sil.jpg

The custard came out perfectly! It had a wonderful creamy texture and set up quickly! We took the suggestion of a fellow DBer and let it cool to room temperature before refrigerating it. Worked like a charm!

We did, however, take our cake out too early so the center was not done. The middle had the consistency of scrambled eggs. I also forgot my whisk attachment, so it may not have been as “airy” as it should have been. There was enough around the edges to make 5 or 6 though, so everything worked out.

The sauce…there are no words. We had to stop ourselves just eating it straight.

This recipe is definitely not on the diet, but boy was it tasty!

Photos coming later today!

Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala’s Bistro)
Makes 8 generous servings

INGREDIENTS: Custard

3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1/2 vanilla bean (EDITED: vanilla extract is okay)
1/2 cup + 1 tablespoon sugar

Chiffon Cake

1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

Chocolate Glaze

8 ounces semi or bittersweet chocolate
8 ounces unsalted butter

INSTRUCTIONS

To prepare the custard:

Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes:

Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze:

Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble:

Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

Edit from Beth~

In all, I think Katie’s right – a success! I cannot speak much for the custard part of the deal, as I’m a bit allergic to eggs and just a taste of it was enough to tie my stomach in knots, but the few bites of it I had were nice and creamy. The cake came out tasty (although still – so many eggs), and the chocolate sauce… Way rich, but I could have eaten that on just about anything. Of course, what’s not to like about chocolate and butter, right? Whoever dreamt up that combo deserves a statue in their honor. A gooey, chocolate statue.

But anyway, on to the show!

Bunch o' Custards

Pretty Custards all in a bunch

We tried the tried and true “glop on a plate” method:

Glop

But it was not so beautiful as we had hoped.

This one was probably our best, despite some, ahem, disagreements as to the orange zest:

Pretty Custard

So there you have it! We daringly baked. And it was tasty, if I do say so myself.

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We haven’t run away! I promise!

September 27, 2007

Hello All!

 I know, I know…we haven’t posted in forever.  We have been baking though!  Just slacking in the posting department.  We have lots to come (once we get off our butts) so don’t go away!

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Chocolate Biscotti

August 21, 2007

Biscotti (with coffee!)

Continuing the Peabody’s blog theme from Katie’s earlier post today, I made her chocolate biscotti from the same site. Here’s the recipe:

Chocolate Biscotti
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 TBSP instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 cup chopped nuts
4 ounces bittersweet chocolate, coarsely chopped

White Chocolate for dipping

Preheat oven to 350F.

Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

Working together with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl , add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead un any dry ingredients that might have escaped mixing.

Divide the dough in half. Working with one half at a time, roll the dough into a 12 inch long logs. Flatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.

Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack-and that’s fine.

Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes.(Leave oven on)
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet-you’ll have an army of biscotti-and bake the cookies again, this time for just 10 minutes.

Transfer the biscotti to a rack to cool.

If you want you can melt some white chocolate in a double boiler. Pour it into a shallow baking dish. Take the biscotti and dip which ever part you would like to be covered in chocolate. Set on a rack to harden.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan, Houghton Mifflin Company, Nov 2006

The biscotti came out pretty well, although not as dry and crunchy as the ones from the store. Which was fine with me, as the ones from the store hurt my poor gums. I’m sure I just need to bake them longer or something, but I kinda like the way they came out.

Biscotti

They tasted mighty fine with my coffee this morning! The only change I made was to use pecans for the nut, as I am a lover of pecans and Katie apparently prefers them as well. I also, fairly obviously, used a darker chocolate for the dipping portion. Bittersweet, to be exact. It was highly recommended to eat them topped with the whipped cream from the spray bottle – I am not a fan of the whipped cream from a bottle, but it wasn’t half bad.

And, of course, we didn’t let any of the left-over melted chocolate go to waste:

Chocolate-covered strawberries

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KBK Bakery is experimenting!

August 17, 2007

 We’ve decided to start trying out new recipes and posting our results online! Fun, huh? Our first “foodie” post should be out tomorrow! Look for it and we’ll keep you posted!

KBK Bakery

Katie, Beth, & Karoline