I consider this bread a work in progress, as the color is fading a bit during baking. Sugarprism stays very well on cookies (as I showed in the first cookie from this post), but I suppose 450F is a different story. However, this was only my second time doing it, and I already saw some improvement from the first attempt. Any sourdough recipe you are fond of will work. I opted for Elaine’s Herb and Olive Oil Sourdough, which I used as a teaser recipe in my recent review of her wonderful book (click here to read it, in case you’ve missed it). I like the way the olive oil in the dough seemed to tame a bit the crust explosion, and that worked well to keep the design untouched.
Basic things to consider when painting… minimize the amount of flour on the surface. When we do stenciling or even artistic slashing, a coating with flour is super important. In painting the dough, it makes things difficult and interferes negatively with the color. In today’s bread, for the outline I used black cocoa diluted with water. For the petals, Sugarprism in yellow and red. For the center of the sunflower, bronze luster powder diluted with vodka. As you can see, from the before pictures the bronze luster powder was the champion as far as keeping the color during baking. Black cocoa will always stay well, but if your goal is color, that cannot really help you much…
Just in case you are curious, below you see my first attempt painting sourdough. Two small issues happened: the dough had so much oven-spring that it lifted the design in ways that were not ideal. And I coated the surface with flour, which made the Sugarprism color interact with it and fade even more. The flour also gave a rough texture that made it impossible to spread the color nicely with a brush. In this case, I re-painted the bread the moment it came out of the oven to bring the color back. But my goal is to not have to do that, and get some method that retains the color during baking. Stay tuned then for my next adventure, in which I will use exclusively luster powder + vodka, hoping for a happy, very colorful ending…
I love all bakes by Sonali, a Bengali food blogger (site: Sugaretal) based in Australia. Her style is flawless, and her choice of flavors always pleases me. Not too long ago she shared these mini-cakes, loaded with blueberries, made even more special by the final touch of a shell of chocolate. To bake them, I used the Silikomart mold Parfum.
MINI BLUEBERRY CAKES (very slightly modified from Sugaretal)
170g all-purpose flour 130g granulated sugar 1 + 1/2 tsp baking powder 1 egg, lightly whisked 1/2 cup milk 1/4 cup vegetable oil 1 tsp vanilla extract 1/3 cup fresh blueberries 1 cup white chocolate melts pink oil-soluble food color fondant decoration (optional)
Heat oven to 375 F. Lightly grease/spray 8 silicone molds.
Place flour, sugar and baking powder in a medium bowl. Add the egg, milk, vegetable oil and vanilla extract. Whisk to combine. Fold in the blueberries.
Pour batter into mold. Bake for 20 to 25 mins or until fully cooked through. A toothpick must come out clean when inserted in the center of the cakes. Remove from the oven, let the cakes cool almost completely before attempting to remove them from the silicone molds. Wash the silicone pan and reserve, while the cakes sit on a rack to get completely cold.
To the melted chocolate, add pink color, and brush the inside of the silicone pan. Carefully place a cold mini cake inside the cavity, so that the chocolate coats the surface. Place in the fridge for 45 minutes or the freezer for 15 minutes, then carefully remove the cakes. Decorate if so desired, with fondant or a Royal icing flower.
Comments: So many possibilities with this technique! If you follow Sonali on Istagram (check her page here), you’ll see she has other variations using chocolate in the same basic approach. I can hardly wait to bake another batch. I will probably use my default recipe for brownie cupcakes, as it behaves well in different types of baking pans. The main thing to pay attention to is making sure the coating is fully set before the final un-molding. When in doubt, wait a little longer. It should come out very easily.
Another recipe that should not compete for looks, but gets high grades in the taste department… So easy to put together that it almost qualifies for my Incredibly Simple category. I used store-bought hummus. We like Sabra brand but any brand will likely work. Of course, you can make your own for added bliss.
1 medium eggplant, cut vertically in 1/2 inch slices 1/3 cup olive oil juice of 1/2 lemon salt and pepper to taste hummus (I used Sabra traditional) 6 sheets of phyllo dough (3 per roll) olive oil spray
Whisk the olive oil, lemon juice, salt and pepper in a small bowl. Brush that mixture on the eggplant slices and use a grill pan to lightly cook it, no more than a couple of minutes per side. You can use an outside grill, but don’t let the eggplant overcook and get mushy. Let the slices cool before proceeding with the recipe.
Lay one sheet of phyllo on the surface, spray olive oil lightly. Lay two more sheets on top, spraying olive oil each time. Lay two slices of eggplant overlapping (as shown in the picture after the recipe). Spread some hummus on top. Fold the phyllo over the eggplant, forming a long strip that totally encloses the eggplant. Gently roll. Place on a roasting pan and bake for 35 minutes at 375F.
Comments: The main thing to keep in mind is that the eggplant will cook in the rolls for 35 minutes, so make sure not to overcook it in the first step, and do not cut it too thin. Phil wants to have a variation with eggplant and mushrooms together, so I will definitely try that soon, but I already leave the idea for you. I also think adding a couple of thin slices of roasted red bell pepper would be delicious.
In My Kitchen posts are hosted by Sherry, from Sherry’s Pickings. Please visit her site to see what everybody else is sharing this month. I join four times each year, on the first day of January, April, July and October. If you are a food blogger, considering taking part of this fun event. It is chance to share those little things you bought or received as gifts and that make your life in the kitchen easier.
Starting with gifts…
From our graduate student Taihao, a surprise Birthday gift for me… I love it! It is my kind of cookie, all the way. Intense taste of sesame, not too sweet, super delicate and crumbly. In the huge tin, little packages with two cookies in each, so they stay fresh for a long time. Thank you so much!
A gift from me to my beloved husband…
He had one that was similar, but it cracked, so I ordered another one… the Amazing Trio!
Moving on, these are some of the new things that joined our kitchen since I last invited you for a virtual tour.
In our kitchen…
We are not the greatest consumers of this type of food item, but I was intrigued by the low-carb nature of these little chips. Bought one to try, and the rest is history. We now always have a bag in the pantry. Great to serve with guacamole, much lighter than tortilla chips, and I actually love the taste and texture. So I am sharing just in case you also wonder if they are any good. Other flavors are available, but we stick with sea salt. Our favorite.
In our kitchen…
Mini-spatulas from Wilton (I found them at Jo-Ann, cheaper than amazon). I saw them recommended in a cookie forum and decided to get a set. They are perfect to mix Royal icing, and perfect to mix sourdough starter. Not sure how I’ve lived without them. It is a mystery.
In our kitchen….
Speaking of spatulas, this is a funky-looking one but what a great job it does to clean the flat beater of the Kitchen Aid… It now lives side-by-side with older siblings. Available here.
Do I have a spatula problem? Why exactly are you asking???? I am puzzled.
In our kitchen…
Rainbow sprinkles! These are way way WAY better than the stuff you find at the grocery store, puts Wilton brand into shame. Great texture, very nice taste, bright colors. If you are into baking, this is a must. Order some here.
Matching earrings are optional. But oh so very cool, right?
In our kitchen…
Last month we celebrated our wedding anniversary and my Birthday with a trip to Lake Tahoe. We took the opportunity to get a few goodies at Trader Joe’s. Two types of alternative pasta that I could never find in town. I have not tried them yet, stay tuned. Pistachio nuts. Freeze-dried strawberries (for a particular shortbread cookie I will be baking soon), and a fantastic gluten-free bread/cracker that we fell win love with. We are kicking ourselves for not bringing many more boxes… Oh, well. If you have a Trader Joe’s where you live, search for this and eat some thinking of me, ok?
In our kitchen…
A much needed organization that started with my stencils. They are all in plastic folders, and the small ones, that tend to accumulate at the bottom of the folder, got the design drawn on the red insert. Makes life a lot easier.
In our kitchen…
The organization hit the cookie cutters! They finally got sorted and placed in boxes according to general categories. Of course, “miscellaneous” contains all cookie cutters that I don’t remember exist. Once I realized the extent of my cookie cutter compulsive acquisition, I made a drastic decision. No. More. Cookie. Cutters. But then… this happened.
You do realize resistance was futile. LOOK at that shape! I am calling it – The Last One. Case closed.
In our kitchen…
Speaking of cookies, I got this little gadget to write on cookies, making an impression in the dough. I admit, it was an impulse buy. Let’s see if I can put it to good use (sigh).
In our kitchen….
Wilton sanding sugar in a beautiful rose gold tone… love love love this one! Put it immediately to use in some macarons: Hibiscus Ganache (pink ones) and Nut-Free Honey-Cardamon (purple ones).
And now, it is time to share the recent adventures of our most faithful companions…
Buck – the best student of Professor Bogey Quit That on Raiding Trash Cans 101 – decided that anything found on the floor belongs to him. Like a piece of paper with “save these instructions”. Yeah, right. We will “save” them in our memory.
and don’t be fooled by his gentle expression…. he turns into a rabid badger if we attempt to retrieve what he takes to his bed.
I had to trick him with a piece of Virginia ham to retrieve this pen, a favorite of mine to draw on cookies. RIP, Sugarbelle pen.
Unfortunately, he is not the only one who generates chaos in our home…
Oscar, Scragglepuss Extraordinaire, decided that the little snake we use to block cold drafts underneath the door – next to their sleeping beds – needed to be punished. We caught him in the act. He was unfazed. And then people get surprised at how much gray hair I gain each week.
Bogey Quit That has been on a very quiet phase… He had his 13th Birthday in January, and was showered with gifts and pampered with attention. Our dear friend Jill and Bogey’s Mother-in-law, sent him a very special package, that melted our hearts.
But then, out of nowhere, dark clouds showed up in their horizon!
Yes, that was the case. Our three valiant companions had to endure a little stay at the Dungeon.
Oscar wants to tell you how he really feels…
Yeah, it was hard… I got the shakes, as I always do when my humans drive us to the Medieval Dungeon, then it took me a while to get my dominance clear to the other prisoners. Obviously, I ended up putting them all in their places. But you know what was worse? When we were finally liberated, my humans pulled another filthy trick on me!
Not only I lost my uniquely-perfumed fur, but had to endure my deaf brother constantly checking my license plate, to make sure I was still my old Alpha-Self.
Well, well, well, we admit it was not our original plan, but the fur-stylist at Petsmart thought that you would look impossibly cute, Osky Boy, so that’s what you’ll have for a little while…
And to close this post, we bring you the one and only, Bogey Quit That…
Did you know that now I am 13 years and 3 months old? Many of the things I loved to do, somehow I cannot do anymore, like sampling food left on the countertops, or even climbing on the sofa to take my beauty nap. Mom and Dad keep doing lots of things to help my weakened legs… like giving me these fashionable socks…
Dad even built a huge ramp for me, so I can go down to the backyard and come up without struggling with those pesky steps.
Unfortunately the ramp is getting steeper and steeper… odd, don’t you think? I cannot quite understand that.
Still, I am doing everything my humans ask me to. We go for a walk every day, so that my back and legs stay as strong as possible. They give me massages… I also get some pills that taste like the flesh of the steer, and the best part is that I am the only one who gets those treats. My brothers take no part of that feast… I am sure that’s because I am a very special pup. With black spots all over my snowy-white body.
After all, I am the only one who stays as close as possible to the door when one of my humans leave. Because I don’t want to miss a single second of our time together when they come back…
I’ve wanted to make a Simnel Cake for the longest time, since it is such a classic, but baking a large cake is not something I do very often. Cupcakes are a different story, easy to share, great to include in my weekly box of donations. I made a few changes from recipes I found in my cookbooks and online, keeping the details that matter in the original, larger version.
SIMNEL CUPCAKES (adapted from several sources)
100 marzipan 150g butter, softened 75g brown sugar 75g granulated sugar 2 large eggs, whisked 150g full-fat yoghurt zest of 1 Lemon 170g mixed dried fruits 175g all-purpose flour 2 tsp baking powder 1/2 tsp salt
To decorate 200g marzipan agave nectar to brush
Start by preparing the thin layer of marzipan that goes in the middle of the cupcakes. Divide the 100g in 12 little portions (about 8g each). Flatten them with your hands and stretch as a round that will fit inside your cupcakes. Mix the flour with baking powder and salt, reserve.
Heat the oven to 375F. Place paper liners inside the cupcake pan. Beat together the butter, sugars and lemon zest, until pale and light. Add the 2 eggs, slowly, whisking the batter well after each addition. Add the yoghurt, continue whisking. Add the flour mixture, incorporate gently, then add the dried fruit, folding until homogeneously mixed in.
Place a little cake batter in each cupcake liner, place the thin round of marzipan on top, press gently into the batter. Fill the cupcakes with more batter until 3/4 full. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle comes out slightly moist, with some crumbs attached. Allow the cupcakes to cool for 5 minutes, then remove to a cooling rack.
When the cupcakes are cold, make the topping: roll out the fondant and cut rounds to cover the top. Make the layer as thin as possible. Use trimmings to make little balls. Attach the layer of marzipan to the cake by brushing a tiny amount of agave nectar on the cupcake, and pressing the marzipan over it. Place the little ball on top, using some agave nectar to help glue it in place. Run the cupcakes under a broiler to give some color to the marzipan. Pay close attention, because it goes from golden to burn a matter of seconds!
Comments: This is a delicious cake. The trickiest part is dealing with the marzipan, other than that, the recipe is quite straightforward. The mixture of fruit with the cake and the marzipan is a total winner. I highly recommend you give it a try. Plus, don’t they look just adorable? The cake stays fresh for a few days at room temperature, which is another big plus in my book…
Bewitching Kitchen 