Category: Baking

Baking

Cake Diva

My colleague asked me this past Wednesday if I could put together a particular cake for her daughters 14th birthday this Sunday. She then pulled out one of those TopsyCurvy cakes that are all the rage in Sugar Craft land. She knew I had taken classes and has seen my work. She’s even asked me to make her some staff gifts on occasion of cookie bouquets. With all the commotion at work she was far behind in her daughter’s grand birthday. Her little girl had definite expensive notions of what she wants. Like goodie bags filled with Juicy Couture trinkets. Yeah right. Well Mama wasn’t going to do that but we settled on a tiered Juicy Couture themed cake for her princess. I was hesitant but she said shed go to the local supermarket and get one if it was trouble. I cringed at the thought. If she likes this one maybe I get the big Quincenara cake next year! I told her I need a lot of cash for supplies. Cake decorating is expensive and I always go overboard. I found a great store that has the best in cake supplies, as well as the standard Wilton. Lori at Cake Walk is the best in that you tell her your idea and she will help you through. So I had a few nights to prep and all day Saturday to really get into it. The result is a strawberry filled top tier of 4 layers of alternating chocolate and pink tinted French Vanilla, and pink butter cream. The bottom tier is just 2 layers of French Vanilla filled with the strawberry. What is French vanilla you ask? Well most cake decorators cheat and doctor up cake mixes (Duncan Hines is my choice, and extra eggs, milk, and Jell-O brand puddings).Ask any pro and they will tell you. You need a good sturdy cake and don’t really have a lot time for mistakes. It’s all about the outside unfortunately, than the inside. One day if I get a big pro kitchen, and such I’ll start from scratch. But this is just an occasional expensive hobby that I haven’t even spent a year doing. Even Certain Someone somewhat amazed with what my little cheap Michaels craft store Wilton classes have resulted in. I love Wilton products, but I prefer Satin Ice for my fondant needs. Growing up my Mommy always gave me huge grandiose birthday parties, and I admit I had fun doing this. Did I go over the top? Yes. But that’s what the little diva waned, She has already started bragging to her friends that she has a ‘Cake Designer’. Got to love it. Now I just have to carry this heavy sucker down two flights of stairs and drive through all the big ass potholes to the burbs.

Koesisters…Time to Make Doughnuts Event

When Tartlette and Peabody announced their Time to Make Doughnuts event, I got excited. Then that little nagging voice said to me “Girl you don’t need to make any doughnuts….” Evidenced by last night when I couldn’t zip my skirt up to the waist( granted I hadn’t worn it some years).Nevertheless its Super bowl Sunday and I want some doughnuts to munch on. I had planned on making some Berliners for Certain Someone as he’s German and that what he wanted. I changed my mind and decided to do a less stressful but equally delicious recipe from Marcus Samuelsson’s Discovery of a Continent, Foods Flavors and Inspirations From Africa. This is an abridged version of Soul of a New Cuisine, Discovery of the Foods and Flavors of Africa, from Starbucks.
Koesiters are a Cape Town favorite on Sundays after church. There are a few variations that are braided or dipped in sugary syrups. This version is Marcus’ favorite that he learnt from Peter and Marilyn Carelon, a South African couple. They are highly spiced with cinnamon, cardamom, and ginger. I made some minor substitutions as I didn’t have brown sugar, so I used Demarra Sugar run through the coffee grinder. Also I used Evaporated milk instead because we only had skim milk in the house. I apologize for my not so perfect ball shapes. But the taste was simple, not too sweet, and full of spice. A treat you don’t feel too guilty about.

Koesiters adapted from Marcus Samuelsson’s Discovery of a Continent, Foods Flavors and Inspirations From Africa.

6 tablespoons warm water
3 tablespoons granulated sugar
1 package or 2 ¼ teaspoons dry active yeast
2 cups all purpose flour
1 teaspoon salt
3 extra large egg yolks
5 tablespoons unsalted butter
¼ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
About 4 cups canola oil for deep frying.

Combine water, granulated sugar, and yeast in a large bowl. Set in a warm place and allow to sit until yeast bubbles. Approx 5-10 min.
Add flour and salt to the yeast mixture. Mix with electric mixer (I used my Stand Mixer) on low until well combined. Beat in egg yolks, one at time until all is well incorporated.
Combine milk and butter in a saucepan and heat until butter is melted. While mixer is running, add the milk mixture, beating until it’s incorporated. Cover with a damp towel or plastic wrap. Let sit in warm place until doubled in size. Approx 40 min.
Punch the dough down and turn out onto floured surface. Cut into 20 pieces, roll each one into a ball, and arrange in a single layer on baking sheet. Set in warm place and let rise for 20 min.
While dough is rising toss brown sugar, cinnamon, ginger, and cardamom in large bowl. Set aside
Heat 3 inches of canola oil in a deep pot to 350 degrees. Working in batches.Fry until golden brown.Turn to brown each side. Approx 3- 4 min.

Serve Warm.

Sweet Tart I Love You…Daring Bakers Challenge Lemon Meringue Pie


They look sweet and innocent don’t they? Those are the ones you always have to watch out for

my mother always warned me!
In my four months as a Daring Baker I have never seen people get worked up over something as they did with this pie /tart .When Jen at Canadian Baker announced her topic as host this month reactions were varied. It seemed as if some were disappointed in this pies simplicity.But don’t judge a book by its cover! A natural reaction after all of our creative juices were let loose on the Yule Logs prior. I welcomed the challenge as I love lemons and need to work on pie crust skills.A very nice crust I must say!

For the record I have not liked lemon meringue pie for most of my life. My mother loved it and used this recipe with Real Lemon. I found the taste weird. Every now and then I found a lemon dessert I liked, but for the most part I stayed away from it. Certain Someone admits its never his favorite flavor.He likes chocolate naturally! Give me lemons in my teas, salads, fish,etc. and I’ll run to it. In dessert I approach with caution and may be just inclined to like it. The glamah gal I am decided to use those famous Meyer Lemons everyone goes on about. Expensive , but so juicy and good!Only the best for my tartlettes.All that said this pie/tart didn’t disappoint. I loved it. I loved it so much I didn’t want to waste any of tartlettes and tried to find them good homes while they were fresh. Time was of the essence because these babies only look and taste good young, but who wants an old soggy tart. So Hollywood, so 15 minutes of fame!Soon they would be all washed up and experiencing a meltdown.My greedy self popped a few over a time and even the Mister said they taste good. Those sweet thangs managed to seduce him for a moment.I could have dropped my tartletts ! So thanks Jen for zesting up our lives in this dreary winter.Next month we will move on to the next hot pastry.It may be sweet, it may be savory. Kind of like, do you gravitate to Angelina Jolie or Jennifer Aniston.I myself like the femme fatale type.But we will always remember those pies. Check out the other Daring Bakers and see their experience.

Challenge Requirements:1. Pie flavor must be lemon

Allowed Modifications:

1. You may make either the pie or the Lemon Meringue Free Form Tartlets (recipe follows Lemon Meringue Pie)

2. You can compliment your pie with a sauce. For example, you can serve it with raspberry or white chocolate sauce.

3. You can use a piping bag to apply the meringue if you like

4. Decoration is up to you – lemon zest or fruit are totally acceptable.

5. High altitude modifications are allowed as long as you stay “true” to the recipe.

6. Conversion for certain dietary restrictions like gluten-free, dairy-free, vegan etc. is allowed.

7. Recipe ingredient exception allowed only if allergy or an ingredient not available or cost prohibitive in your region.

Lemon Meringue Pie courtesy of Wanda’s Pie In The Sky by Wanda Beaver 2002

Makes one 10-inch (25 cm) pie

For the Crust:

3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces

2 cups (475 mL) all-purpose flour

1/4 cup (60 mL) granulated sugar

1/4 tsp (1.2 mL) salt

1/3 cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water

1 cup (240 mL) granulated sugar

1/2 cup (120 mL) cornstarh

5 egg yolks, beaten

1/4 cup (60 mL) butter

3/4 cup (180 mL) fresh lemon juice

1 tbsp (15 mL) lemon zest

1 tsp (5 mL) vanilla extract

For the Meringue:

5 egg whites, room temperature

1/2 tsp (2.5 mL) cream of tartar

1/4 tsp (1.2 mL) salt

1/2 tsp (2.5 mL) vanilla extract

3/4 cup (180 mL) granulated sugar

To Make the Crust:Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To Make the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To Make the Meringue:Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

Daring Bakers Extra Challenge: Free-Style Lemon Tartlets(from “Ripe for Dessert” by David Lebovitz)

Prepare the recipe as above but complete the following steps:To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.

Get Well Mama R…Apples and Thyme

Mama R is my surrogate ‘work Mother’ who always reminded me of my real mother( in looks and attitude). She was a great support to me the past few years as I nursed two terminally ill divorced parents ( I was a only child). She’s the not only a a great colleague but a confidant and mentor. Mama R has been with our company since its inception and the stories she tells. You’ll never find anyone more loyal, working or dedicated than her. She’s the den mother I use as example to all these new young people entering the cosmetics world. In her early years she lead a glamorous life in the African American celebrity world as model. Her scrap books are filled with photos of her and her friends in New York City mingling with the likes of Sidney Poitier, and Harry Belafonte. She always told me ” She had fun, but she was one of the good girls!”. She took her time and found her man, a doctor, who she settled down with and had two great accomplished , professional kids. The past few years have been rocky for her health wise,but she was a trooper and worked hard . If Mama R took off, if was only because she had no choice. It seems our lives are always linked. When my father died on the hospice floor, she was just a few floors down below, in the hospital, recovering from her surgery.She immediately sent her daughter up to sit with me while we awaited my family to come. I was never alone. Mama R fretted and worried over me and my love life, career choices and work issues like my own mother and aunts would. She still does. She’s been out of work for some time, and I really don’t know if she will come back or retire for good. So much is going on. Mama R loves sweets and always was eager to try my food and share a recipe or so.I spoke to her on the phone yesterday and decided that she needs to fatten up.So I chose two types of cookies to give her. As I write this I realize this would be perfect for Apples and Thyme .I have always wanted to enter this event , but even 8 years after her death, its still to painful to write a full entry about my own mother.Mama R is alive and I pray she gets well soon.I hope she likes these cookies. Both came from Martha Stewart’s Baking Handbook with some slight variation one one. For the Oatmeal Raisin cookies,I used unsweetened coconut and Lyle’s golden syrup rather than the maple syrup called for. I love these cookies and will make them again. I stuck to the original recipe for the Black and White cookie. These cookies turned out like puffy cakes( which they are supposed to). I pressed them down and iced the browned backs. They taste really good the day after. These should get Mama R fattened up and energized.

HHDD #17 Pizza… Apple Ham Red Onion Pizza on Whole Wheat Sage Flecked Crust

Joey at 80 Breakfasts chose Pizza as the theme of Hay Hay Its Donna Day.I’m admitting now that I borrowed this pizza from a local restaurant called Medici in Hyde Park. They have a sour apple,ham,red onion pizza with sun dried tomatoes. Unusual but good.I decided to try a whole wheat crust with cut up fresh sage instead of traditional dough. I also utilised a smoked Provolleta I couldn’t resit that was shaped as pig , along with regular mozzarella. The sauce was some leftover tomato sauce in the refrigerator. I thinly sliced a golden delicious apple, red onion, and ham. The sun dried tomatoes were cut into thin strips.I topped the final product with additional sage leaves. This pizza is unusual but the components work. I feel the flavors develop more as it sits.

Here is my recipe for the Whole Wheat Pizza Crust Flecked with Sage:
1 teaspoon sugar
1 1/2 cup warm water
1 tablespoon yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 cup all purpose flour and some for dusting and rolling out.
Fresh sage leaves cut thinly
Mix sugar and water. Sprinkle yeast on top and let stand until foamy for 10 minutes.Gently stir in oil and salt. Add both whole wheat and all purpose flours to mix.Add sage bits. Knead until dough holds shape into a ball. Place in a oiled bowl and cover for 1 hour until doubled in volume.Take out and lightly knead , divide in to 2 balls. Let stand and rise a additional 30 min or until double in volume.
Preheat oven to 450 degrees. Roll out dough to your desired thinness.Spread sauce lightly over dough. Sprinkle some olive oil. Add some cheese, and the rest of ingredients. Top with more cheese. Rub fresh sage leaves in oil so they wont brown. Bake until cheese bubbles and browns. Approx 15-20 min.