Baking Lessons

**WARNING: If you have given up sweets for the next 40 day, you may want to skip the pictures**

I've always had some Julia Child-esque aspirations to be a master in the kitchen. To me, being able to create something delectable is a practical skill, and of course a bonus to kitchen mastery is the effective ability to “whip something up” to keep everyone from starving. (I know, a chronic issue in middle-class American homes…)

Ok, so really I just want to be a good cook because I like good food and like to be able to prepare it for others.  This hankering has kicked itself into high gear since taking on the term “wife” and the installation of my long-anticipated KitchenAid stand mixer. Free time these days is often spent rifling through Mark Bittman’s “How to Cook Everything,” Southern Livings’ “1001 Ways to Cook Southern,” and some favorite Davis cooking sites: cheaphealthygood.blogspot.com and allrecipes.com.

With all that said, let’s get down to what this post is really all about: some of my very latest and greatest BAKING adventures.

A few weeks ago our dear newlywed friends, the DeBries, hosted a superb Super Bowl party despite the less than extraordinary teams (Chris, if you’re reading this, sorry.) Thus, with the gentle nudging of my culinarily* adventurous husband I landed upon making mini desserts to honor each team, though certainly unworthy of honor.  That’s why you can find pictures and recipes below for BOSTON Cream Pies and NEW YORK Cheesecakes.  I think of the desserts that night, the cream pies had it.

*Sometime I like to pretend I'm James Joyce.

You can find the recipe for the Boston Cream Pies here

My biggest tip, for with anytime you are dealing with sugar, have the pot hot and your liquid and spoon ready.. sugar burns quickly and makes custard, well... not custard.

The mini cheesecakes were much simpler, and I took a shortcut by topping them off with canned dark sweet cherries.. if I had more time and resources I would have remade Joe's home brandied cherries and added a little whipped cream garnish. Whatever your preference, you can find the recipe here. I chose to be somewhat healthy and use neufchatel cheese.

More recently, I took on the task of making a from-scratch King Cake to celebrate Mardi Gras.  This would have been the first pre-Lenten season without one, and just because my proximity to New Orleans and the splendid Gulf Coast has changed does not mean traditions have to. It was quite an undertaking, but I’m admittedly proud of the result!

Had lots of fun trying to wrangle the filled dough into this guy... but I think he's looking pretty yummy, even pre-oven!  

Colored sugar crystals can be expensive and I already had food coloring so I just dyed my own!

So gooooood!

If you're thinking of making one next year, I recommend this one! Tips: check for doneness before 30 minutes. Mine came out just a few minutes too late. Also, basic confectioner's icing was fine, but there are tons of varieties to experiment with including a bourbon icing! Finally, I let my dough rise overnight with a damp cloth over the bowl... definitely worked out.

Hope I got your taste buds tingling!

Mardi Gras King Cake

Recently, I took on the task of making a from-scratch King Cake to celebrate Mardi Gras.  This would have been the first pre-Lenten season without one, and just because my proximity to New Orleans and the splendid Gulf Coast has changed does not mean traditions have to. It was quite an undertaking, but I’m admittedly proud of the result!

One popular way to decorate is with colored sugar crystals. You can buy them at some grocery stores and baking shops or make your own like I did! Just make sure you give the sugar ample time to dry before putting it on your cake... and, yes, unless you want your hands to be multi colored you should wear gloves.

The Sugar:

• Granulated Sugar
• Food Coloring

I just started with 1/4 cup of sugar in a bowl and added drops of food coloring.  Mixing with your hands, is the best way I know to combine and spread out the color evenly. Just keep adding sugar or coloring until you reach your desired color.  Spread sugar on a flat surface to dry (Could take a few hours)

The Pastry:

•   1/2 cup milk
• 1/8 cup butter
• 1 (.25 ounce) package active dry yeast
• 1/3 cup warm water
• 1/4 cup white sugar
•  2 egg
• 3/4 teaspoons salt
• 1/4 teaspoon nutmeg
• 2 3/4 cups all-purpose flour

 

In a small pot, scald the milk then remove it from heat and stir in 1/4 cup of butter. Wait a few minutes to allow the mixture to cool to room temperature.
Meanwhile, in a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let the mixture stand until it becomes creamy, which will take about 10 minutes. When yeast mixture is bubbling, add the cooled milk mixture. 
Next, whisk in the eggs and stir in the remaining white sugar, salt and nutmeg. If you have a stand mixer you can transfer the mixture to your stand bowl then beat the flour into the milk/egg mixture 1 cup at a time. 
When the dough comes together, either use your dough hook attachment to need the dough or pour it out onto a lightly floured surface and knead until smooth and elastic... this will make for a good arm workout as you knead for 8-10 minutes. 
Lightly oil a large bowl and place the dough in the bowl and turn to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume. This will take at least 2 hours but you can also let it sit overnight.
After the dough finishes rising give it a good punch!

The Filling:

• 1/2 cup packed brown sugar
• 1/2 tablespoon ground cinnamon
• 1/3 cup chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup raisins
• 1/4 cup melted butter

Before making the delicious filling grease or line the cookie sheet with parchment. Now, combine the brown sugar, ground cinnamon, chopped pecans, flour and raisins. Pour the melted butter over the cinnamon mixture and mix until crumbly.... try not to eat it all.. I know it will be hard but save some for the cake!
Now, roll the dough into a large rectangle (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll it up tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form an oval shaped ring. Place the ring on a prepared cookie sheet. Then, with scissors, make cuts 1/3 of the way through the ring at 1 inch intervals. Now to wait again...let the dough ring rise in a warm spot until doubled in size which will take about 45 minutes. Don't forgot to preheat your oven while the dough is rising!

Had lots of fun trying to wrangle the filled dough into this guy... but I think he's looking pretty yummy, even pre-oven!  

Bake in preheated oven for 30 minutes or less (I baked mine the full 30 and it could have done to get it out a little sooner). Push the doll into the bottom of the cake. Frost while warm and pour on colored sugar crystals over the cake.  I added my colored sugar in sets of 3's, but decorate however you deem festive! Beads, masks, just go crazy... It's Mardi Gras!

The Frosting:

• 1 cup confectioners' sugar
• 1 tablespoon water

Hope I got your taste buds tingling!

Laisser les bons temps rouler!
DD

Super Bowl XLVI Goodies-Boston Cream Pie vs. New York Cheesecakes

A few weeks ago our dear newlywed friends, the DeBries, hosted a superb Super Bowl party. I promised to bring a dish, and with the gentle nudging of my culinarily adventurous husband I landed upon making mini desserts to honor each team (though we all know the real champions weren't playing... yes we are Saints fans over here!)  ANYWHO, you can find pictures and recipes below for BOSTON Cream Pies and NEW YORK Cheesecakes. I think of the desserts that night, the cream pies had it.

Boston Cream Pie Recipe:

For "Cream":

• 2 large egg yolks
• 1/4 cup sugar
• 2 tablespoons plus 1/2 teaspoon cornstarch
• Pinch of salt
• 1 cup whole milk
• 1/2 teaspoon pure vanilla extract

Whisk yolks until smooth... this may take a few minutes, but its a good forearm workout! Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken which will take about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
****My biggest tip, for with anytime you are dealing with sugar, have the pot hot and your liquid and spoon ready.. sugar burns quickly and makes custard look like this mess on the left.****

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For  Pie "Crust":

• 1 1/2 cups all-purpose flour, plus more for tins
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
• 3 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract

Preheat oven to 350 and butter and lightly flour muffin tins.
Whisk together flour, baking powder, and salt in a small bowl.
Meanwhile, warm milk and butter in a saucepan over low heat.
Beat room temperature eggs and sugar with a mixer on high speed until the mixture thickens.
Bring milk and butter to a boil, then with you mixer on low speed, add milk mixture to batter, and beat until smooth.
Add vanilla.
Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top.

For Chocolate Glaze:

• 2/3 cup heavy cream
• 6 ounces semisweet/60% Cacao chocolate, finely chopped (I never use chocolate chips for ganache, chopped makes a smoother glaze and burns less)
• 1 tablespoon light corn syrup

Bring heavy cream to a boil in a small saucepan and stir it often. Then, remove the cream from heat, and add chocolate and corn syrup, and let it stand for 5 minutes.. I know! Patience. Once it has thinkened, wisk until it is smooth and blended.Transfer the ganache to a bowl and let cool, stirring often.

Finally, spoon glaze over each sandwich and serve immediately.

The mini cheesecakes were much simpler, and I took a shortcut by topping them off with canned dark sweet cherries.. if I had more time and resources I would have remade my husband's home brandied cherries and added a little whipped cream garnish. Whatever your preference, you can find the recipe below. 

Easy Mini New York Cheesecakes:

• 24 vanilla wafer cookies
• 3 (8 ounce) packages cream cheese (or substitue neufchatel cheese for a healthier cheesecake), softened
• 1 cup white sugar
• 3 eggs, room temp
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Pie filling or other fruit topping

Preheat oven to 325. Line two muffin tins with cupcake liners and place one vanilla wafer in each cup. Then, in large bowl, beat cream cheese and sugar until smooth. Beat in the room temperature eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full. Bake for 20 minutes or until set. Cool completely, and top with pie filling or other fruit of choice.  Cover and refrigerate until ready to serve.

Hope you enjoy! Let me know how your recipes turn out!

XOXO,

DD