Daring Bakers Do Tuiles

I just have to start off by saying that I am very glad that a nice simple recipe was featured for this month. I started a new job and a new (my last!) semester of school this month and it was so busy that I was extremely exhausted every evening. I found time earlier this week to make these tuiles and I am glad that I did because they were wonderful. Light and crisp, they actually reminded me of fortune cookies.


I did not realize that the batter would spread so much once in the oven. It was certainly a good thing that I did not make my circles any larger or they would have over baked right off the pan. I decided to make my tuiles into a cone shape and fill them with white chocolate pudding. Chocolate drizzled on top and some diced strawberries and blueberries added the perfect amount of color and really finished off the dish. It really made a beautiful presentation that I would be proud to serve to guests.


This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.


Do not forget to check out the daring bakers blogroll to see what creations everyone else came up with.

Tuiles
Source: “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck

Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

Ingredients
1/4 cup (2.3 oz) softened butter (not melted but soft)
1/2 cup (2.1 oz) sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
1/2 cup (2.3 oz) sifted all purpose flour
1 tablespoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Directions
Preheat oven to 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.- If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones.

Potato Slabs

I seemed to have an excess of potatoes sitting around my house and was trying to think of something new to make as a side. This was the first thing that came to mind. These are such a simple and yummy appetizer, or side dish if you prefer.


Many people make these by slicing a potato in half and scooping out some of the insides but I prefer just slicing the potato into slabs. It helps cook the potato evenly and doesn't waste any of the insides. These would be a perfect snack for the upcoming superbowl parties.


Potato Slabs
Source: Amber's Delectable Delights

Ingredients
2 russet potatoes
Salt, to taste
Black pepper, to taste
Paprika, to taste
1/3 cup colby-jack cheese
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired

Directions
1. Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices. Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.
2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Classic Cornbread

Last night for dinner I made chili and wanted something to go with it. I was going to make bread bowls but ran out of time so I decided to make cornbread instead. I found this recipe on King Arthur's website and noticed that it was one of their guaranteed recipe so I decided to give it a try.


This recipe took no effort to mix together and baked up fairly quickly. I added some jalapeno Cheddar cheese into the batter so that required a few extra minutes of baking time. The end result was a moist cornbread that had just the right sweetness.

Have I ever mentioned that my favorite way to eat cornbread was warmed up in the microwave slathered with butter and drizzled with maple syrup. What a perfect breakfast! :)

Cornbread
Source: King Arthur Flour

Ingredients
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (5 1/2 ounces) cornmeal
1/4 cup (1 3/4 ounces) sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (10 ounces) milk
1/2 cup unsalted butter, melted and cooled
1 large egg

Directions
Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
1) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, and salt.
2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.
3) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.
4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
5. Spread the batter into the prepared pan, or scoop into the muffin tin.
6. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
7. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Parmesan Ciabatta

As I mentioned in my last post (you know that delectable brownie mosaic cheesecake), the in-laws were over for dinner the other night. The main entree was a garlic and herb pork loin with carrots and potatoes that I cooked in my beautiful new 6 3/4 qt Le Creuset dutch oven. I was looking for a bread to serve with it and this one that I found on the King Arthur website sounded awesome. I love asiago cheese, especially paired with bread, but rarely buy it due to its costs. I had a block of Parmesan in the fridge so I went ahead and used that.


Although the entire process took more than one day, most if it was inactive waiting and rising time. This bread was very easy to make, required minimum kneading and the shaping could not have been any easier. This recipe would be perfect for people who are first starting out baking bread.


The texture of this bread was amazing. The big air pockets coated with cheese was my favorite part. I only used 4 ounces of cheese but I will definitely be using the whole 5 next time. This bread got two thumbs up from everyone. Definitely give it a try.


Asiago (Parmesan) Ciabatta
Source: King Arthur Flour

-makes 2 loaves -

Biga (Starter) Ingredients
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour
1 cup (8 ounces) water
1/8 teaspoon instant yeast

Dough Ingredients
all of the starter
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) water
1 tablespoon Pizza Dough Flavoring (optional)
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

For the Biga
Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly.

For the Dough
Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.

Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese.

Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack.

-- -- -- -- --
Like a proud mama I just had to throw a picture in of my pork loin. It turned out so incredible that I wanted to share (um brag). :) I put a little olive oil in the bottom of the pan and cooked the salt and pepper seasoned veggies (carrots, potatoes and whole garlic cloves) on the stove for about 5 minutes. Then I removed the veggies, seared the meat on all sides and deglazed the pan with 1/3 cup chicken stock. I added the veggies back into the pot, put the lid on and cooked it in a 375 degree oven for approximately 40 minutes. The veggies were awesome, they had such an awesome flavor that I could not stop eating them. I am in love with my Le Creuset and I can't wait to use it time and time again.

Brownie Mosaic Cheesecake

Last year Chelle and Annie made this amazing looking cheesecake; once I saw it I knew that I had to make it. Only problem was that I needed a reason to make it. The in-laws were over for dinner last night and I decided that would be the perfect opportunity to make this cheesecake.


This cheesecake consists of 4 parts; fudgy brownies, chocolate cookie crust, rich velvety cheesecake, and a chocolate ganache glaze. Although this recipe had 4 different parts it was no harder than making any other cheesecake, the directions were straight forward and simple to follow. I think that the brownie recipe could be halved, it made double the amount needed for the cheesecake. On the other hand I think the cookie crust should be doubled. It was a perfect crust with lots of butter to help keep it together.


I made the brownies and cheesecake the first day, then I placed the cooled baked cheesecake in the fridge overnight to set up. The next morning I made and topped the cheesecake with the ganache glaze and stored it in the fridge for a few hours to set the chocolate.


This cheesecake was outstanding. With all the chocolate involved one would think it would be overly rich and indulgent but it really was not. The cheesecake was smooth and velvety with the perfect amount of richness. I will definitely make this cheesecake again, especially if I am looking for a dessert to impress.

Brownie Mosaic Cheesecake
As seen on Annie's Eats and Brown Eyed Baker; originally from Smitten Kitchen

For the Brownies
Ingredients
4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) unsalted butter
13/4 cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Directions
Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Microwave chocolate and butter in large microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs (be careful not to over bake). Cool in pan on wire rack. Remove brownies from pan, using foil handles.

Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

For the Crumb Crust
(if you like a lot of crust, go ahead and double this)
Ingredients
11/2 cups or 5 ounces finely ground Oreos, or other chocolate cookie
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1/8 teaspoon salt

Directions
Stir together ingredients and press into bottom and 1 inch up side of a buttered 10″ springform pan. Fill right away or chill for up to 2 hours.

For the Cheesecake
Ingredients
3 (8-oz) packages of cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla

Directions
Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.
Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

For the Ganache Glaze
Ingredients
3 oz. bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

Directions
Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on high for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm.
Chill the cheesecake until ready to serve.

Chinese: Take Out Fake Out

I was originally going to make stir-fry this evening but then decided I wanted to make something new. I was browsing through the starred items in my google reader and came across this recipe for sweet and sour chicken. I had the recipe starred twice from two different blogs and decided it was a sign that I needed to make this for dinner.


The process of making this was pretty easy. Coat and pan fry the chicken then put it into a baking dish, cover it with sauce and let the oven do the rest of the work. Since I am feeding only my husband and myself I used one large chicken breast and made one batch of the sauce, pouring half into the baking dish and thickening the other half on the stove with some red pepper flakes for a bit of added heat. I will definitely be making this dish again, it was so easy and virtually foolproof with an awesome taste.


I served this chicken over rice with stir-fried vegetables (carrots, broccoli, water chestnuts, and garlic chips) on the side.

Sweet and Sour Chicken
As seen on Mrs. Sac's Purple Kitchen and Cooking This and That originally from Taste and Tell

-Makes 4 servings -

Chicken Ingredients
3-4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions
Cut boneless chicken breasts into chunks. Season with salt and pepper.
Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce Ingredients
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Directions
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Tin Roof Ice Cream

It has been quite a while since I last made homemade ice cream. I picked up the basic ingredients the other day while I was at the store and then looked through my "The Perfect Scoop" book to find a perfect recipe. :) I decided this Tin Roof ice cream recipe looked perfect. I love the saltiness of peanuts with the sweet creaminess of ice cream. It is such a great combination.


This recipe was very similar to others that I have made before and I think steeping the vanilla into the hot milk mixture brings such a true vanilla flavor to the finished product.


My husband has not tried this yet. Actually, I am not even sure he knows that I made it. I am sure he will agree with me that this was a fantastic flavor of ice cream. Definitely something that I would make again, probably doubling it next time though.


Tin Roof Ice Cream
Source: The Perfect Scoop by David Lebovitz, page 54

- Makes about 1 1/4 Quarts -

Ingredients
3/4 cup whole milk
3/4 cup sugar
Pinch of salt
1 1/2 cups heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/4 teaspoon vanilla extract
3/4 cup Chocolate-Covered Peanuts (recipe below)
Fudge Ripple (recipe below)

Directions
Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Rewarm the vanilla-infused mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

Then ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized pieces. "

Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.

Chocolate-Covered Peanuts
Source: The Perfect Scoop by David Lebovitz, page 199

Ingredients
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts

Directions
Put the pieces of chocolate in an absolutely dry heat proof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.

Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.

Fudge Ripple
Source: The Perfect Scoop by David Lebovitz, page 210-211

Ingredients
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Directions
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

Honey Yeast Rolls

I made these rolls for the first time a couple of weeks ago for a Christmas celebration with my family and everyone loved them so much I decided to make them again for Christmas with my in-laws. Once again they were a hit and everyone loved them. My sister proclaimed they were better than the garlic knots, and my husband thought they were better than the sweet dinner rolls. I do not think they are necessarily better than those other rolls, but these rolls definitely made their way into my list of favorites.


The only alteration I made to this recipe is that I baked the rolls in a 9x13 casserole dish instead of a round dish. I felt that 12 rolls would be way to cramped in a 9" round dish and I think they baked up perfectly in the 9x13.


Like I said previously, these rolls have made their way into my favorites list and I will definitely be making them time and time again. They have an amazing texture and the hint of sweetness from the honey is just perfect to accompany almost any meal. Definitely give these rolls a try, you will not be disappointed.


Honey Yeast Rolls
As seen on Annie's Eats, originally from ...A Cookie A Day

Ingredients
2 1/4 teaspoon instant yeast
1 cup warm water (105°-115° F)
1/4 cup honey
3 tablespoon canola oil
1 1/2 teaspoon salt
1 egg, lightly beaten
4 cups bread flour, separated
vegetable cooking spray
1 tablespoon butter, melted
1 tablespoon honey

Directions
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough. Switch to the dough hook, and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.

Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.

Punch the dough down and divide into 12 equal portions. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly. Cover and let rise in a warm, draft-free place for 20 minutes. Mix together the melted butter and honey, and brush lightly over the tops of the rolls. Bake at 400° for 13-15 minutes or until lightly browned. Serve warm or at room temperature.

2008, A Year in Review

The beginning of 2009 is not only a time to celebrate the new year, by setting goals and resolutions for the coming months, but also a time to reflect upon what the past year has given to us. I thought that a review of my favorite recipes from the past year would be a great way to end the year.

Daring Bakers Challenge
Danish - Now that I think about this delicious danish, I need to make it again. It was simply amazing and so much fun to make. Definitely a show-stopping breakfast or brunch treat.


Appetizer
Three-Cheese Spread This spread was great, the combo of cheeses went really well together and it was the perfect topper for crackers.

Bread
Garlic Knots I could not just pick one item in this category. I am sure you all know that I am a carb-aholic and can not get enough bread. These garlic knots were definitely addicting. I could probably eat my weight in them but then I would weigh about 5 times as much as I do now, so I suppose that is not a good idea.


Italian bread
Peter Reinhart definitely created the perfect Italian bread with this recipe. It was simply amazing and looked beautiful.


Breakfast
Bacon, Potato, and Cheddar Frittata This was so delicious I made it quite a few times over the course of the year. It is perfect for entertaining for breakfast or brunch.


Chicken
Buffalo Chicken Strips I don't know what it is about these but I just can not get enough of them. The crunchiness and spiciness make them totally delicious.


Dessert
French Chocolate Brownies These are the best brownies I have ever had. Definitely my new go to brownie recipe. Dorie Greenspan hit a home run with these.



Pasta
Fresh Fettuccine Alfredo This recipe was so very good. Not only was it the first time I made a real alfredo sauce but it was also the first time I made homemade pasta. Hooked I tell you, I am seriously hooked on fresh pasta. It is beyond amazing.


Side dish
Herbed Rice Pilaf I am so glad that I came across this recipe. The rice was cooked perfectly and tasted delicious. I really like the crunch that the almonds added.


Honorable mentions
Pizza Napolenta This crust was so delicious and would be perfect for a make your own pizza party due to the amount of dough that it made. I really enjoyed making this recipe because it was my first time tossing pizza dough. You should give it a try, it was really fun.


Whole Wheat Pizza Dough
This is my go-to recipe for pizza dough when I need it quickly for a last minute dinner decision. It tastes great and can even be made the night before and stored in the fridge.


Italian Pinwheels
These are a quick and easy appetizer or snack that is always a hit


Rocky Road Ice Cream This ice cream was amazing. So smooth and velvety with the perfect chocolate flavor. Definitely amazing.