CHOCOLATE-COVERED OREOS

Posted in Chocolate Bonbons, Cookies by sallybr

I make them weekly because they are very popular with the homeless dinner, and as you might imagine, I don’t like to repeat designs. I love variety. These can be decorated in countless ways, some easier than others. In fact, I have tried a few things that quickly went into the “Never Again Folder”… For previous collections, click here and here. Without further ado, here are some of the designs I made in the past couple of months, starting with perhaps my very favorite!

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THE JAPANESE-MODERN

To make this design, all you need is some different colors of luster powder and a bit of vodka. Make a suspension and add small blotches on the surface of the mold. Let it dry for a few minutes and pour the melted compound chocolate. They will look good just with the colors, or you gild the lily with a small disc of chocolate decorated with a transfer sheet, in this case I used a cherry blossom pattern.

The same exact method works with white chocolate… In this case I added some fondant sunflowers I had from last year’s cookie projects. I have quite a few ideas for color combinations in the near future, so stay tuned!

Luster powder can also be used to paint the surface of the chocolate after it sets, as I did for the set below… It does not go into the “Never Again Folder”, but it is a bit time-consuming.

Another great way to decorate is Royal icing… For the ones below I made straight lines in black and before they set I glued a little sprinkle heart in the crossed section. I love their minimalist look.

You can also pipe thicker lines of Royal icing coupled with a little sanding sugar… For added contrast, I dyed the white chocolate poured into the mold with fat-soluble sky blue dye. These were a good match for some macarons I made in that same week (see post here).

Even easier is just making a random drizzle with icing, fast and straightforward..

Sharing perhaps my second favorite of this set: Royal icing in circular piping plus a disc of chocolate decorated with transfer sheet, also saved from a project last year. The Royal icing was dyed with Americolor Gold. And once all was set, I sprayed some gold dust all over because.. why not?

Finally, the method that I don’t recommend and it truly drove me crazy: spread the Royal icing with a stencil. It was very very tricky to hold the stencil over the small surface, I had to scrape it all and start all over many times, as it would smear and end up quite messy. I managed to get three reasonably good ones, but as I said before…. never again!

BEWARE: Making chocolate-covered Oreos can be addictive!

ONE YEAR AGO: Zucchini-Chickpea Baked Bites

TWO YEARS AGO: Slow-Cooker Hoisin Pulled Pork

THREE YEARS AGO: I Will Cracker you Up

FOUR YEARS AGO: Pickling Ribbons

FIVE YEARS AGO: Green Beans and Carrots with Spicy Almonds

SIX YEARS AGO: Quiche 101

SEVEN YEARS AGO: Persian Butternut Squash Soup

EIGHT YEARS AGO: Walnut Cranberry Sourdough Bread

NINE YEARS AGO: Ottolenghi in Brazil?

TEN YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

ELEVEN YEARS AGO: 2012 Fitness Report: P90X2

TWELVE YEARS AGO: Caramelized Bananas

THIRTEEN YEARS AGO: Roasted Lemon Vinaigrette

FOURTEEN YEARS AGO: Whole Wheat Bread

18Jan2024

IT IS NOT THE RECIPE

Posted in General by sallybr

No recipe today, quite the opposite. My passion for baking has made me join many groups on Facebook related to cookie decorating, macarons, patisserie in general. One of the most common requests in those groups is “I want to start baking macarons… please give me a foolproof recipe”… or… I want to make decorated sugar cookies, but I want a cookie recipe that won’t spread, and the BEST Royal icing that will be easy to work with. Similar requests for bread baking, or pie crust, or laminated dough… Basically they believe that “the best recipe” is the answer to all issues. Guess what? It is not. Just to give one basic example, you can make macarons using three very different methods for the meringue (French, Swiss, Italian), and they will ALL work, if you add to it the one key ingredient no one lists in any recipe: PRACTICE.

About a year ago, I fell for something I saw advertised. A cookie recipe that was so good that you could only get it by paying for it through the author’s etsy shop. I was so intrigued, that I confess I did pay. I paid almost $20 to get ONE recipe for cookie dough, which is probably the price I pay for most cookbooks I own. It turns out that magical recipe was almost exactly the one I’ve been using for a long time, with minor differences. It taught me a big lesson. It is NOT the recipe. It is your experience, the “feel” you develop for something once you do it over and over and over.

Royal icing is tricky. Consistencies need to absolutely perfect depending on what you want to do with it. I’ve been decorating cookies on a regular basis for at least 3 years and I can tell you that every single recipe out there will work once you get used to it, once you PRACTICE. No recipe will replace practice. Some recipes tend to attract a lot of attention, because all of a sudden a group of seasoned bakers start praising it and then those who are just beginning their baking journey will try it. If that fails, they assume THEY are the failure. Trust me, most recipes can work if you allow yourself to get acquainted with the different steps, and commit to practicing it. Yes, I do sound like a broken record today…

Do I have recipes I consider excellent and tend to go back to all the time? Yes. My Grown-up Spicy Chocolate Cookie dough is one. My default French macaron recipe is another. But even those, it took me MANY attempts at making and optimizing it, until I felt comfortable with them. I now add different flavorings to the chocolate dough, omit the chipotle, take it into different directions with orange or cardamon, but the overall procedure is the same and I am confident about tweaking it because I have made it more than 100 times. If my dough behaves different one day, I can tell, and I can do the adjustments because I got the “feel” for it. No recipe gave it to me, it was just practice. Over, and over.

Sugar cookies are another example. Some recipes omit baking powder and add cornstarch. I am quite fond of that basic approach. After trying many different versions, for my particular goals, a little bit of baking powder is a good thing, but not as much as most recipes call for. Yes, baking powder makes the cookies rise UP, which is not a bad thing. But it also gives them a rounded edge I don’t care for if I am decorating with Royal icing. I rather have a more flat surface all the way to the edge. Omitting baking powder completely is perfect in that sense, but the texture of the cookie suffers. So I use 1/4 tsp of baking powder for a nice compromise (a favorite recipe of mine is this one, but I vary the flavors all the time). It works for me, but it took me months of tweaking, observing the results and testing again. And again. Another whole universe is stamped cookies in which keeping the design is a must . Different molds behave better with some recipes than others. No single recipe will be a winner. But once you commit to finding what works for you, it will all fall in place.

Bottomline is, every time someone begs for the perfect recipe and expects success, I tend to roll my eyes to the ceiling a bit. You want the perfect recipe? Be ready to work for it. You have to make it happen in your kitchen, with your oven, your ingredients and for your personal taste. No one, absolutely no one can do it for you. Baking is one of the most rewarding activities, if you enjoy the path. Including the failures, the mistakes, the less than stellar results. Don’t expect the perfect recipe to be handed to you, instead make it materialize. Work with it, and above all, make your path fun!

ONE YEAR AGO: Pfeffernusse

TWO YEARS AGO: Clay Pot Pork and Tomatillo Braise

THREE YEARS AGO: Vegan Chocolate-Dipped Cinnamon Cookies

FOUR YEARS AGO: Lemony Barley with Shrimp and Spinach

FIVE YEARS AGO:Black Rice with Roasted Cauliflower

SIX YEARS AGO:La Couronne Bordelaise

SEVEN YEARS AGO: A Special Birthday Dinner

EIGHT YEARS AGO: Duck Confit for a Special Occasion

NINE YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

TEN YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

ELEVEN YEARS AGO: Salmon Wellington

TWELVE YEARS AGO: The Green Chip Alternative

THIRTEEN YEARS AGO: Weekend Pita Project

FOURTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

5Jan2024

LA BUCHE DE NOEL

Posted in Cake by sallybr

Not my first time making it, but in the past I was not fully happy with the results. I show you two ways to decorate it, but will share only the most recent recipe, cake portion courtesy of Helen Fletcher, my beloved virtual mentor!

BUCHE DE NOEL
(adapted from Helen Fletcher’s Pastrieslikeapro)

for the chocolate spongecake:
¾ cup sifted cake flour (75 grams)
¼ cup sifted cocoa (25 grams)
¼ teaspoon baking powder
6 eggs separated
⅔ cup sugar, divided (140 grams)
1 teaspoon vanilla

for the filling:
1 cup unsalted butter softened (226g)
3 cups confectioners’ sugar (380g) or more if needed
1 teaspoon pure vanilla extract
1/4 cup 60-80ml heavy cream (60mL) or more if needed
1/3 cup black cherry jam or other jam of your choice

for the ganache coating:
170g semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy cream

Heat the oven to 350. Spray the bottom of ½ sheet pan (11×17 inches) with cooking spray. Line with parchment paper and spray the paper. Do not spray sides of pan. Set aside.

Whisk together the flour, cocoa and baking powder, mixing well. Set aside. Combine the egg yolks, ⅓ cup sugar and vanilla in a mixing bowl fitted with the whisk attachment. Beat until very thick and very pale yellow.

In a clean mixing bowl with a clean whisk, beat the egg whites until soft peaks form. Slowly add the remaining ⅓ cup sugar and beat until fairly stiff. Place the egg yolks over the egg whites and sift half the flour/cocoa mixture over the beaten eggs. Fold together. Fold in the remaining flour/cocoa. Gently pour into the prepared pan and spread out evenly. Bake 10 to 12 minutes. The top will spring back when lightly touched. Immediately cover directly with foil and place on a rack to cool completely. When ready to assemble, it will roll out easily.

Make the filling: In a stand mixer fitted with the paddle attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.
Add vanilla extract and beat again for another minute. Add heavy cream 2 tablespoons at a time while mixing on high until the mixture is light and fluffy. Transfer the frosting to a piping bag.

Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Refrigerate, uncovered, for about 1 hour to thicken.

ASSEMBLE THE CAKE: Lay a large piece of aluminum foil and dust it with powdered sugar. Remove the foil on top of the cake and go around the edges of the pan with a spatula. Pick the spongecake up by the parchment and turn it out onto the powdered sugar lined foil. Remove the parchment paper. Spread the jam over the surface of the cake, then the buttercream, starting by piping large stripes of the cream over the surface (see my composite photo after the recipe). Using the foil as an assist, roll up the spongecake jelly roll style. The last roll should put the spongecake on the board. Cut the ends of the cake at a diagonal and use one or both cut pieces to make branches sitting next to the main log.

Cover the log with ganache, making a design on top with the tines of fork. Decorate with fondant pieces or meringue mushrooms, sugared cranberries, chocolate leaves, whatever you desire. Refrigerate for a few hours before serving, and allow to come to room temperature before cutting your first slice.

ENJOY!

to print the recipe, click here

Comments: I advise you to go to Helen’s site to get all the details of making her cake. She uses a different method to deal with the sponge cake, and it does work like a dream. The cake is covered with aluminum foil as soon as it gets baked, and is allowed to cool like that. As a result, it steams during cooling and becomes very flexible. No harm to the texture of the cake in the finished product.

I have made a Buche de Noel in the past using a different recipe for the cake, but I am much happier with Helen’s version, that calls for a classic sponge cake. You can also find in her blog post a detailed recipe for the meringue mushrooms, which I did not use this time. They are fun to make, for sure.

I love making fondant pieces, so that is what I went with… I cannot show you a picture of the cut cake because I donated it whole, but I got very nice feedback about it, and that of course made me super happy!

I wish you a wonderful 2024!

ONE YEAR AGO: Incredibly Simple Apple Carpaccio

TWO YEARS AGO: Chocolate-Cherry Miroir Cake, A Vegan Showstopper

THREE YEARS AGO: Bee Happy Honey Macarons

FOUR YEARS AGO: Episode 7 of Great American Baking Show, Canapes, Opera Cake and Running out of Gas

FIVE YEARS AGO: Raspberry Ganache Macarons

SIX YEARS AGO: Pain au Chocolat

SEVEN YEARS AGO: Two Unusual Takes on Roasted Veggies

EIGHT YEARS AGO: Kadoo Boranee: Butternut Squash Perfection

NINE YEARS AGO: Creamy Broccoli Soup with Toasted Almonds

TEN YEARS AGO: Fennel and Cheddar Cheese Crackers

ELEVEN YEARS AGO: A Festive Pomegranate Dessert

TWELVE YEARS AGO: My First Award!

THIRTEEN YEARS AGO: A Message from WordPress

FOURTEEN YEARS AGO: Turkish Chicken Kebabs

13Dec2023

TWO FESTIVE CAKES, PART TWO

Posted in Cake by sallybr

Another great option for the holidays, this time the most intense chocolate hit in cake form for those chocaholics out there…

CHOCOLATE BUNDT CAKE
(from Two Peas and Their Pod)

for the cake:
1 cup unsalted butter (226g)
1/3 cup cocoa powder (35g)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour (240g)
1 + 3/4 cups granulated sugar (350g)
1 + 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

for the chocolate glaze:
4 ounces bittersweet chocolate finely chopped
1 tablespoon corn syrup
1/2 cup heavy cream
1 + 1/2 tablespoons granulated sugar
sprinkles to decorate

Heat oven to 350F. Prepare your Bundt pan by spraying it with cooking spray or coating with butter and flour.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Whisk until smooth.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Decorate with sprinkles while still soft.

ENJOY!

to print the recipe, click here

Comments: This classic Nordicware pan will always have a warm spot in my heart, as that was the very first pan I used in the tent in the Great American Baking adventure of years back. I remember the thrill when the cake un-molded beautifully in front of the cameras, and I always have the same smile when it un-molds at home (the thrill is not as intense, but still there!).

Once again it was a cake I did not get to taste, as it was donated whole. But I got real nice feedback about it, it cut very nicely in thin slices so that lots of people could get to taste it. Everybody loved it, the flavor of chocolate is intense and the ganache coating a perfect complement for it. I hope you give it a try!

ONE YEAR AGO: Peppermint Wreath Macarons

TWO YEARSAGO: Cornish Hens with Yogurt-Mace Marinade

THREE YEARS AGO: Cookies for the Holidays – Gingerbread

FOUR YEARS AGO: Incredibly Simple Times Four

FIVE YEARS AGO: White Chocolate and Raspberry Mousse Cake

SIX YEAR AGO: Panettone Time!

SEVEN YEARS AGO: Pistachio Creme Brulee

EIGHT YEARS AGO: Fast and Furious Bison Chili

NINE YEARS AGO: In My Kitchen, December 2014

TEN YEARS AGO: Braised Fennel with Saffron and Tomato

ELEVEN YEARS AGO: Revenge of the Two Derelicts

TWELVE YEARS AGO: Grilling Ribbons

THIRTEEN YEARS AGO: Peppery Cashew Crunch

FOURTEEN YEARS AGO: Baked Shrimp and Feta Pasta

24Nov2023

BAKE IT BETTER WITH A FRIEND

Posted in Desserts, great american baking show by sallybr

Time flies. No other expression is more accurate. More than four long years passed since I met the contestants of the Great American Baking Show, Season 5, in the lobby of a hotel in London, not too far from Heathrow Airport. We were all exhausted, and not just for the long trip. For several weeks prior, we had been through the toughest baking marathon one could ever imagine, and even though we were aware that a few other people in the US were going through that exact same ordeal, only then we got to meet in person. Most of our group has kept in touch virtually over these years. But only now Tanya and I got to meet again in person. We spent a weekend together, the four of us, bakers and respective husbands. We baked, we talked, we laughed, and we baked some more. I screwed up a sourdough bread that turned out as one of the worst loaves I’ve made in the past couple of years… But Tanya and I were both in a certain tent, so we know too well that things can go wrong when we really hope them not to… Today I share our best adventure of the weekend, the making of a fantastic dessert from Matt Adlard’s book Bake it Better. Chocolate Souffles… To die for!

When Tanya and Jamie came to visit us, she brought her copy of Bake it Better, as I own the Kindle version and it is easier to use in the kitchen a real book, especially if you are cooking with friends. We had settled on the soufflés for our dessert after a meal of grilled salmon, quick tahdig rice and asparagus. The recipe is actually available online, and you can find it here. It makes a little more than 4 individual portions, I would say 6 or 7 using the ramekins he calls for.

We had no issues with the recipe, worked great, gave the exact lift that we expected and that Matt showed in his beautiful pictures in the book, which, by the way I highly recommend you get. Click here for the amazon link.

Main conclusion from the weekend?

BAKING IS BETTER WITH A FRIEND!

And the excitement was definitely shared by the pups, here is their recollection of the weekend….

We had THE BEST WEEKEND EVER! Imagine this, our Kingdom received the visit of two brand new Peasants, and we had a total blast teaching them how to properly play, and how to share their food and shoes. We were certain Zenless (aka our Mom) and The Dad would be proud of our way to make them feel welcome, but then here we are, getting our ears full. Apparently, Star did a big no-no by French kissing the man – repeatedly – and the fact that I got all excited and decided to hump her while she was all affectionate with our guest, only made matters worse. We were told we generated chaos and embarrassment. Squeaking the toy loudly at 5:50am on a Sunday was also a big no-no, and invading the privacy of the bathroom when the nice lady was trying to be there in peace goes into the list of capital doggie sins. Life can be very tricky at times. Can you put a good word for us and tell the New Peasants to come back? We miss them!

ONE YEAR AGO: Bison a la Mode de Bourgogne

TWO YEARS AGO: Masala Mashed Potatoes

THREE YEARS AGO: Lessons from Tanya: Sugar Cookie Silhouettes

FOUR YEARS AGO: Cherry-Chipotle Chicken Thighs

FIVE YEARS AGO: White Chocolate Mini-Mousse with Sugared Cranberries

SIX YEARS AGO: You Say Ebelskiver, I say Falafel

SEVEN YEARS AGO: Happy Thanksgiving!

EIGHT YEARS AGO: Two Takes on Raspberries

NINE YEARS AGO: Spice Cake with Blackberry Puree & The Global Pastry Review

TEN YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

ELEVEN YEARS AGO: Chicken Parmigiana, the Thriller

TWELVE YEARS AGO: Wild Mushroom Risotto