Friday, July 31, 2009
That being said, I have become extremely reluctant to do anything that involves turning my oven on. I made lasagna on sunday and had to go lay in front of a fan while it baked to keep from passing out. I've never lived, let alone baked, without airconditioning before. That is one luxury my mom would never let us do without.
So what I need is inspiration. I need ideas about things I can make and enjoy with heating up the oven. Cause while my marshmallow cookies were delicious they were a total mess when left out out of the fridge. (side not- when the weather cools off I'm going to be making home made marshmallows like a madwoman. So good!)
In other news, I've decided when I go back to sioux city in a few weeks I'm getting a new tattoo. My brother's childhood friend is an artist there. I'll be getting my kitchenaid mixer on my right underarm. I'm pretty excited for that.
Lily came over for dinner a few nights back and she still seems pretty stoked about me making some desserts for an event at the Davis museum. I'm pretty psyched for that too. I need to start doing some research on buying in bulk. Anybody know a good place for buying candy melts in bulk?
And last but not least there's about a month until the district barista competition. I think I've decided on Italian roast as my espresso. Hopefully it'll be slow tonight and I can experiment. I really want to win and get a free trip to Portland. Plus my manager would love me forever cause she'd get to go too. Think happy coffee related thoughts for me!
Monday, July 27, 2009
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.
Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies
• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows
1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil
Saturday, July 25, 2009
Thursday, July 23, 2009
Please marry me. You can keep seeing Jeffrey. I don't mind.
For the fruit
- 2 lbs firm, ripe peaches (6-8 peaches)
- 2 tsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
For the Crumble
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/4 lb (1 stick) cold unsalted butter, diced
- Preheat the oven to 350 degrees.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.
Wednesday, July 22, 2009
PS- is anyone watching the Top Chef marathon on Bravo? I love Harold so much! They don't show the first season nearly enough.