Cookies amid the chaos - July Daring Bakers

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

With the bustle of purchasing a home, and the subsequent move, the July DB challenge completely slipped my mind. I decided to christen the kitchen in the new place with these yummy cookies. Boy, was it an adventure trying to find ingredients and baking equipment when nothing has a place yet.

The oven looks like a throwback from the seventies. This is impressive considering the house was built in 1990. As antiquated as it looks, it worked fine. I was worried when the first batch came out looking like this:

I realized that Gale Gand's definition of a small tip (for piping the batter) and my definition of a small tip were vastly different things. The following batches came out much better. I had a bit of trouble incorporating the egg whites into the creamed butter and sugar, resulting in the white lumps in the cookies. This, however, did not affect the taste. Assembling the cookies was a snap, and like the faux Hostess cupcakes, they tasted even better than the original.

I leave you with a picture of my savior during this chaotic phase: our pool.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Milan Cookies

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (6 oz) unsalted butter, softened
• 2 1/2 cups powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups all purpose flour

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.

2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.

4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.

5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.

6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.

8. Set aside to cool (the mixture will thicken as it cools).

9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.

10. Repeat with the remainder of the cookies.

The easiest kabobs ever

Last week we closed on our very first house! Hubs was very excited to buy, because 1) interest rates are fantastic, 2) it is a buyer's market, and 3) the sizable tax credit for first time buyers. After looking at over 50 houses, we found one that met almost all our specifications.



We moved a bunch of stuff over the past week, and this weekend was the big move. I'm excited for all the space, closets, and a garage. The kitchen is nice and open, although a little short on drawer space.

We had most of the interior repainted during the week, and are so happy with the result. Our next home improvement will be to upgrade the appliances to more energy efficient models, and to get blinds for the sky lights to help keep the house cool.

Trying to cook while packing up the entire contents of ones household was quite a challenge. We loved these kabobs for their simplicity. Start with some good quality sirloin, cut it into chunks, and seasoned with salt and pepper. Then cut up some red pepper, zucchini, red onion, pineapple, and popped some caps off the mushrooms. Toss these with salt, pepper, and olive oil. Skewer, and grill over medium hot coals for 2 minutes on each side.

This was my first attempt at grilling kabobs. I was very worried about overcooking the beef. They turned out medium instead of medium-rare, but the meat was very forgiving, and still tasted wonderful. A few of the veggies got a little charred, but it didn't obscure their flavor.

Alyssa and Stephen's wedding cake, with two flavors

Success! What a relief. I couldn't sleep for most of last night, with worrying about putting this cake together. We very carefully drove to the hotel, arriving at 10:00 a.m. We had an hour to set up before the ceremony started. Luckily, the ceremony site was down the hall, so we didn't have far to go after finishing.

The cake came together seamlessly, and the ribbon around the base of each layer conveniently covered up a few minor flaws. None of the disastrous scenarios I had been imagining occurred, and we were done in less than half an hour. This gave us plenty of time to change and make it to the ceremony.

Two minor things for me to keep in mind for next time (if there is a next time.) 1) The bottom layer settled a bit overnight, making the dowels in it a little taller than the cake. This was easily covered by the ribbon, but I should have cut the dowels probably about 1/4" shorter than the top of the cake to allow for sinking. 2) The pearl spray that coated the fondant bow changed the color slightly. It was originally closer to the same color as the ribbon lining the layers, but the ended up a few shades lighter.

The wedding was beautiful; it was the first Jewish wedding I have attended. The reception was fun, and the cake tasted great!

Both flavors came out very well. The cake pictured below left is the lemon cake with a lemon filling. The cake on the right is the almond cake with a chocolate hazelnut filling.

Lemon Layer Cake
adapted from, Gourmet
September 1994

It is best to make two separate batches of this cake, and to split each layer for a total of four layers.

Batter will fit into a 9-inch cake pan that is 2-inches high, but will need to cook for longer.


For each batch of batter:
2 1/2 c cake flour
2 1/2 tsp baking powder
1 1/4 tsp salt
3 large eggs
1 1/2 tsp vanilla
1 c milk
1 1/2 Tbs freshly grated lemon zest (about 1 lemon)

Lemon syrup (only one batch required)
1/3 c sugar
1/2 c water
1 1/2 tsp freshly grated lemon zest
4 Tbs fresh lemon juice


Preheat oven to 350 degrees F. Butter the bottom and sides of a 10-inch round cake pan (at least 2 inches deep). Line bottom with a round of parchment paper, and butter the parchment paper. Dust pan with flour, knocking out the excess.

Sift flour, baking powder, and salt into a medium bowl. In a larger bowl, cream butter and sugar
until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture and milk alternatively in batches, beginning and ending with the flour mixture, and beating until just combined after each addition. Beat in the zest. Be careful not to overmix.

Pour batter into prepared pan and bake for 30-40 minutes, or until a tester comes out clean.
Cool cake in pan on a rack for 10 minutes and invert onto a rack. Peel off paper and cool cake
completely.

For the syrup:
In a small saucepan combine sugar, water, and zest. Bring to a boil, stirring until sugar is dissolved. Remove pan from heat and let syrup cool completely. Strain out the zest, and stir lemon juice into the syrup. Brush the top of each split cake layer with the syrup before spreading the filling on.



Almond Scented White Cake
from Williams-Sonoma, Baking
edited by Chuck Williams


2 c all purpose flour
1 Tbs baking powder
1/2 tsp salt
3/4 c unsalted butter, room temperature
1 1/2 c sugar
2 tsp vanilla extract
1 tsp almond extract
1 c milk
5 large egg whites, room temperature


Preheat oven to 350 degrees F. With butter, grease 2 9-inch round cake pans. Dust with flour, and shake out excess.

In a medium bowl, sift together flour, baking powder, and salt. In a larger bowl, using a mixer, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in extracts. Reduce speed to low, and alternately beat in the flour mixture and the milk, beginning and ending with the flour mixture. Do not overmix.

In a large bowl, using a stand mixer with the whisk attachment (if available), beat the egg whites on high speed until stiff peaks form. Using a rubber spatula, gently fold the whites into the batter until just combined. Divide batter between prepared pans, and smooth with a spatula.

Bake about 30 minutes, or until a tester comes out clean. Transfer to wire racks; let cool for 10 minutes. Invert onto racks, and cool completely.

Marshmallow fondant and fondant bow

My friends Alyssa and Stephen are getting married this weekend, and as a wedding present, I am making their cake. This is the first wedding cake I've made other than my own. I'm very nervous about getting it to the ballroom, and setting it up. I'll post again with the finished product.

I previously posted a recipe for a small batch of fondant. I made this for Alyssa and Stehpen when they had their cake tasting. The following is for a large batch of fondant. I made two batches of this to cover the three layers of cake, and to make the bow that will be the cake topper.

This time, I mixed in most of the sugar while the melted marshmallows were still in the bowl. It made things much less sticky, and allowed the marshmallows to cool off a bit. Sugar still got everywhere, but a lot less goop ended up on my hands. Once that has been incorporated, then I turned the mixture onto a well greased surface, and continued kneading in the rest of the sugar until the fondant became the right consistency.

If you live in a more humid climate (as I do), you may want to cut back on some of the liquid. I actually use half the amount of water, with fine results.

If you plan on making the fondant only one color, it is easier to add the coloring to the melted marshmallow, before mixing in the sugar. With such a large batch, it would take a lot of kneading (and arm muscle) to add the coloring after the fondant has been kneaded.

Instructions for the fondant bow follows the recipe.

Marshmallow Fondant (large batch)

1 lb marshmallows

2 Tbs water

1 tsp flavoring of your choice (vanilla, almond, lemon...)

2 lbs powdered sugar

shortening for greasing

Place marshmallows and water in a large microwave-safe bowl. Heat 30 seconds at a time, removing each time to stir. Heat until marshmallows are just melted. Stir in flavoring. Add 3/4 of the powdered sugar, and stir with a spoon. Be careful, as the marshmallow will be very hot. Once the sugar has been incorporated, turn the mixture onto a well-greased surface. Grease your hands with shortening, and begin kneading the mixture. Knead in the remaining powdered sugar, until the fondant becomes pliable, slightly elastic, and not too sticky.

To store, grease all sides of the fondant with shortening, and wrap in plastic wrap. Store in an airtight container or sealable plastic bag.

To make the fondant ribbon, roll about 6 oz of fondant out to 1/8" thickness. Cut into strips that measure 1"x6". Form strips into loops, using a little bit of vodka to seal the ends. Let sit overnight to dry. To assemble, squeeze a mound of royal icing (in a matching color) onto a sheet of waxed paper. Arrange the loops in a circle, making sure the ends of the loops attach to the mound. Arrange a second layer on top of the first. Place one loop in the center, pushing into the mound. Allow the royal icing to dry, and place on top of cake.

Black Bean Burgers

After all the indulging over the holiday weekend, it was time to start eating healthy again. We kicked off the week with these tasty black bean burgers. The burgers are good on their own, but what really makes them is the relish. With all the crunch and freshness from the relish, this burger doesn't need any lettuce or tomato - maybe a thin swipe of dijon mustard or mayonnaise.



Black Bean Burgers with Sweet and Spicy Relish
adapted from Cooking Light
June 2001

Relish:
2/3 c peeled and seeded cucumber, finely chopped
1/2 c finely chopped red bell pepper
1/4 c finely chopped red onion
1/2 c finely chopped ripe mango
1 Tbs fresh lime juice
1 Tbs honey
1 tsp chopped fresh dill
1/8 tsp salt
1/2 tsp ground cayenne pepper

Burgers:
1-15 oz can black beans, rinsed and drained
1/2 c dry breadcrumbs
1/4 c minced red onion
1/2 tsp dried oregano
1 tsp ground cumin
1/2 tsp black pepper
1 large egg

4 hamburger buns

To prepare relish, combine all ingredients in a medium bowl. Cover and chill 1 hour.

To prepare the burgers, place beans in a large bowl. Mash until most of the beans are smashed, but still a little chunky. Stir in
the rest of the ingredients (through the egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2 inch-thick patty.

Grill or pan fry until browned. Place on a bun, and top with relish.

Homemade Hostess® Cupcakes

Happy 4th! As usual, we went to our friend Elizabeth's house for a party. Since E is getting married this year, this was the final party at her place. Her backyard faces a retention pond, which makes it perfect for setting off fireworks.


We brought over nachos, and homemade cupcakes. I had seen these in a recent Food Network Magazine, and they looked fantastic. After reading the reviews on the Food Network website, I made a few adjustments. The two big drawbacks from the reviews were that the cupcakes were dry and burned, and that the filling was too sweet. I reduced the baking time significantly, and made sure not to over mix the batter. This seemed to keep the cakes moist. They felt a little dry when removed from the liners, but tasted fine after assembled.


I substituted the original filling for a twinkie-like filling that I like to use. It was the right texture, and was not too sweet.

A lot of the party guests thought that these were actual Hostess cupcakes, with festive decorations stuck in, and didn't want to try them. Once told they were homemade, people eagerly dug in. One friend murmured, "These are the way the real ones are supposed to taste."



Homemade Hostess® Cupcakes (Lulu's Cupcakes)
adapted from her recipe
as seen on www.foodnetwork.com

Cupcakes:
1 1/4 c all purpose flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/4 c sugar
1 c water
4 oz unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 tsp vanilla extract
2 large eggs, lightly beaten

Filling:
1 tsp hot water
1/8 tsp salt
7 oz jar of marshmallow fluff
1/2 c shortening
1/3 c powdered sugar
1/2 tsp vanilla extract

Ganache and Icing
3 oz bittersweet chocolate, chopped
1/4 heavy cream
1/4 c (half a stick) plus 1/2 Tbs unsalted butter
1 1/4 tsp vanilla extract
1/2 Tbs milk
1 c powdered sugar

For the cupcakes:

Position a rack in the center of the oven. Preheat to 350 degrees. Line two 12-cup muffin tins with paper liners.

Sift together flour, baking soda, baking powder, and salt in a bowl.

Bring sugar and water to a boil in a saucpan, stirring until sugar dissolves. Pour into a large bowl; add chocolate and butter and let sit, stirring occasionally until chocolate is melted and mixture has cooled slightly. Stir in the vanilla. Mix 1 c of chocolate mixture to the beaten eggs, stirring well. Beat the chocolate/egg mixture in to the rest of the chocolate mixture. Mix in the dry ingredients until just combined. Careful not to over-beat.

Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 17-20 minutes. Cool in pans for about 5 minutes, then carefully transfer cupcakes to a rack and cool completely. Remove cupcakes from liners.

For the filling:

Combine salt and water in a small bowl. Let cool.

With a mixer, combine fluff, shortening, sugar, and vanilla. Beat until fluffly, and mix in salt solution.

For the ganache and topping:

Place the chocolate in a stainless steel bowl. Heat the cream and 1/2 Tbs butter until just boiling, then pour over the chocolate. Let stand for 5 minutes, and whisk until smooth. Add 1 tsp vanilla; let stand until cool but still glossy and liquid.

Shrimp Summer Rolls

We had an abundance of rice vermicelli and carrots in our fridge, so hubs found this recipe for summer rolls. Neither of us had worked with the rice paper before, and I was skeptical that the stiff boards would become the pliable, soft wrappers that I've enjoyed in many Thai and Vietnamese restaurants.


The ingredients took some time to prep, but once ready, the rolls came together very easily. The Thai chili peppers were extremely spicy, I had to pick a few out because my mouth was burning up. Hubs liked the heat. I adjusted the amount in the below recipe to accommodate this. We also had some leftover peanut sauce, which worked perfectly with these. They were hearty enough to have as a lunch, although they would work as a great appetizer.






Summer Rolls with Shrimp
adapted from Cooks Illustrated
January 2002

1 tsp granulated sugar
1 1/2 Tbs fish sauce
2 1/2 tsp lime juice
5 oz rice vermicelli, cooked and cooled
8 oz medium cooked shrimp, peeled with tails removed
1 large carrot, peeled and grated
1/3 c chopped roasted peanuts
1 Thai chiles, stemmed, seeded, and minced
1 large cucumber, peeled
4 leaves of Boston lettuce, halved lengthwise
8 round rice paper wrappers (8-inch diameter)
1/2 c loosely packed fresh Thai basil leaves
1/2 c loosely packed cilantro leaves

Combine sugar, fish sauce, and lime juice in a small bowl. Toss 2 Tbs of the mixture with the rice vermicelli and set aside.

Coarsely chop shrimp. In a separate bowl, combine carrot, peanuts, and jalepeno in a small bowl. Add 1 Tbs of the fish sauce mixture; toss to combine. Cut peeled cucumber in half crosswise. Cut 1/4 inch planks from outermost part of each half, leaving the seeds behind. Cut each plank into 1/8 inch strips. Toss cucumber in the remaining fish sauce mixture.

Place lettuce on a platter. Spread a clean, damp kitchen towel on a work surface. Fill a 9-inch pie plate with 1 inch of room temperature water. Working one at a time, immerse each wrapper in water, making sure both sides get wet. Lay wrapper on a towel. Scatter basil and cilantro over the wrapper. Lay 5 strips of cucumber slices on the wrapper. Layer carrot mixture, noodles, and shrimp over the cucumbers. Fold burrito-style and roll closed, making sure the filling is tightly packed. Repeat with remaining wrappers. Wrap lettuce around each roll and serve.