Friday, October 7, 2016

Giant Gingerbread and October's Give-Away Apron

 Giant Gingerbread cookies were a favorite of my Kelly's; so much so that she started baking them for friends for their birthdays.  Tomorrow would have been Kelly's 44th birthday and my heart is filled with sadness today knowing she's not around to enjoy these.  She loved these flavors and would be asking me to bake a pumpkin pie instead of a cake for her birthday!  These cookies are appropriate for this fall season with their aromatic spices and rich molasses flavor and I think they'll become a favorite of yours too.

Giant Gingerbread Cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
1 cup firmly packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups King Arthur all-purpose flour (plain flour)
2 1/2 tsp. ground ginger
2 tsp. baking soda
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg and ground cloves

Sparkling Sugar

In a bowl of a stand mixer, cream the butter and sugar together thoroughly, scrapping down the sides as needed with a rubber spatula.  Add the molasses and egg and beat once more.  Mix all the dry ingredients together and add to the batter. Mix on low just until the flour mixture is incorporated.  Scrape down the sides once more and remove from the stand.  Cover with plastic wrap and chill dough one hour.

Preheat oven to 325F-degrees and line two baking sheets with parchment paper.  Use a 1/4-cup size scoop to measure the dough, roll the tops in the Sparkling Sugar and place onto the baking sheet.

Bake in the preheated oven to 13 to 15 minutes.  Remove from the oven and allow to cool on the pan for 5-7 minutes, then transfer to a rack to cool completely.
Even with the rain and dreary day, my kitchen smelled wonderful and so many memories came back. Enjoy!

The apron for this month has some special colors, which were Kelly's favorites.  I hope you like it and if you comment on the posts this month, it could be in your kitchen for the holidays.

For all my dear friends in the path of this hurricane, my prayers to keep you safe.

Tuesday, October 4, 2016

September's Give-Away Apron Winner...

Congratulations to Deborah RusticPumpkin!  You are the winner of this special apron for September.  Please email me your address and I'll get this one sent out to you:-D

I will have October's apron up soon and some wonderful recipes for the autumn season.

Monday, September 26, 2016

Company's Coming Chocolate Cake with Ganache Frosting

My mother made the best cakes; yellow, white, chocolate and pound cake.  I loved chocolate cake for my birthday, but it wasn't as rich as this one...sorry Mom!

Let's face it, baking has evolved into a whole new level with all the television shows, magazines, baking contests, etc.  It was bound to happen that I could take Mom's recipe and elevate it to a new chocolate richness.  One of the reasons why this cake is so good is the ganache frosting.  We didn't even know about ganache when I was growing up.  The recipe my mom used was the one from the back of the Hershey's Cocoa can; it had confectioners' sugar and butter in addition to cocoa.  Ganache is made with two (or three) ingredients--Chocolate, my favorite is bittersweet, and Heavy Cream.  The third ingredient, you can add for shine, is light Karo syrup.  Easy to make, but you do have to have patience for it to set up for frosting.  Ganache can also be poured over cakes/desserts or refrigerated to make the centers of Truffles.

Chocolate Cake with Ganache Frosting

3/4 cup Dutch-processed Chocolate, sifted
3/4 cup hot water
4 oz Bittersweet chocolate, melted
3/4 cup Sour Cream

In a small mixing bowl, whisk the sifted cocoa and hot water together.  Melt the bittersweet chocolate in the microwave, 25 seconds at a time, stirring between until thoroughly melted.  Add the melted chocolate to the cocoa mixture and whisk again.  Finally, add the sour cream and stir to incorporate.  Set aside.

1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/4 cups granulated sugar
4 large eggs
1 T vanilla extract
2 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350F-degrees.  Butter and add a parchment round to the bottom of  two 9-inch round cake pans.  Butter parchment, then dust with cocoa powder.  (You want to use cocoa powder so you don't see any "white flour" marks on your baked cake.)
In a stand mixer, using the paddle attachment, cream the butter.  While mixer is running on med/low, add the granulated sugar and mix until fluffy.  Scrape down the sides of the bowl with a rubber spatula as need.    Add the eggs, one a time, beating until they are fully incorporated.  Add the vanilla.

Whisk together, in a medium bowl, the dry ingredients.  Alternatively, add the dry ingredients and cocoa mixture to the butter mixture, ending with dry ingredients.  Beat on medium to combine.  Remove bowl from the stand mixer and use the rubber spatula to stir batter to make sure everything is combined.
Divide batter between the two cake pans and use an off set spatula to smooth the tops.  Bake in the preheated oven 40-50 minutes.  (Mine took 42 minutes!)
Use a wooden skewer or cake tester in the center to check if the cakes are done.  Remove from the oven and allow to cool five minutes before turning them out on parchment lined racks.  Allow cakes to cool completely before frosting them.

Ganche Frosting
1 lb. bittersweet chocolate, chopped
1/4 cup Karo light syrup
2 1/3 cups heavy cream

Place chopped chocolate in a medium bowl.  Heat the heavy cream on the stove over medium heat until bubble appear around the edges--don't let it boil.  Add the Karo syrup to the cream, then pour it over the chopped chocolate.  Let it set just a few minutes, then whisk it to combine.  The frosting will take several hours, at room temperature, to set up.  Use a large whisk to stir the mixture every 20 minutes, adding air and cooling the chocolate.  Believe me, it does set up without putting it in the refrigerator...just be patient!

Place one layer on a cake plate and add about 1 1/2 cups of frosting to the top.  Place the second layer on and add almost the rest of the frosting.  (I left out some to decorate the top.)  Frost the top and pull it down over the sides.  I used my new "Russian" tips/Rose to add buds going around the center.  Finally, I grated some white chocolate on top. Enjoy!

Sunday, September 18, 2016

Autumn Apple~Currant Pie

Autumn is literally around the corner--Thursday, September 22nd, and I couldn't help but think about autumn in the Pacific Northwest where we lived for 12 years.  Apples were so abundant and there were so many new varieties than what I was used to in the East.  Apple Pie was always on the menu for this season, along with Pumpkin, Apple Cranberry,  and Pear; why not start the season off.

Apples are not indigenous to North America, but rather were brought to our country by colonists (aren't we happy for immigrants!). Originally they were cultivated in central Asia and brought to Europe by explorers.  Of course, as children we all heard the story of Johnny Appleseed (aka John Chapman) who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Illinois, and Indiana from September 26, 1774 to March 18, 1845.  There are more than 7,500 cultivars of apples, but today, Granny Smith was my choice.

Autumn Apple~Currant Pie
1 cup currants (or raisins)
1/4 cup bourbon, whiskey, or apple cider

Slightly warm the "booze" or apple cider in the microwave and pour over the dried fruit in a small bowl.  Cover and let stand 30 minutes or even overnight.

Prepare your favorite 10-inch pie crust, or a 9-inch deep dish crust.  I did the deep dish. Place in the refrigerator while you peel the apples.

6-7 Granny Smith apples (depending on how small/large they are), peeled, cored, and sliced

In a large bowl, mix:
1 1/2 cups granulated sugar
1/2 cup King Arthur all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/4 tsp. salt

Preheat oven to 375F-degrees. Add the apples to this mixture, then using a slotted spoon, add the currants.  Mix well and spoon filling into the unbaked pie pastry.  Drizzle evenly with reserved Whiskey/Bourbon/or Cider.
Streusel Topping:
1 cup King Arthur all-purpose flour
2/3 cup firmly packed light brown sugar
1/2 cup (1 stick) cold butter, cut into 1/2-inch pieces

Mix the flour and brown sugar together in a medium bowl, then use a pastry blender to cut in the butter.  You can also rub with your fingers until small lumps develop.

Sprinkle topping over filling.

Very Important--set pie on a baking pan and bake in the preheated oven for 55 to 65 minutes.  Cover loosely with foil if the pie crust browns too quickly.  Pie is done when apples are tender and juices bubble on top.

When I bake pies, I use this ingenious pie baking round that I purchased at Sur La Table, but you can also find it at Williams~Sonoma.  As you can see, the juices bubble over and it's much easier to clean up a baking sheet rather than your oven! I love that the bottom of your pie plate still gets the direct heat it needs to brown your crust.
 Harvest time has begun and I'm sure you'll be seeing lots of apples at the farm stands and grocery stores.  My mother always said, "an apple a day, keeps the doctor away."  I don't know about that, but I do know this is one great pie! Enjoy!

Thursday, September 15, 2016

Chocolate Chocolate Crunch Cookies

It's definitely a Chocolate day!  You know, you get those cravings and nothing takes the woes of the week away better than chocolate.  Did you know there are Seven (7) reasons why chocolate is good for you?

1. Very Nutritious - 11 grams of fiber, 67% of the RDA of Iron, 58% of the RDA of Magnesium, 89% of the RDA for Copper, 98% of the RDA for Manganese, and it also has plenty of potassium, phosphorus, zinc, and selenium.

2. Powerful Source of Antioxidants - Dark Chocolate is loaded with organic compounds that are biologically active and function as antioxidants.

3.  May improve blood flow and lower blood pressure - the flavonols can stimulate the endothelium (lining of the arteries) to produce Nitric Oxide which sends a signal to the arteries to relax, which lowers resistance to blood flow, and in turn lowers blood pressure.

4. Raises HDL and protects LDL against oxidation - the increase HDL can lower cholesterol and by protecting LDL it prevents reacting to free particles and damaging such things as the lining of your arteries.

5. May lower the risk of Cardiovascular Disease - studies have shown that cocoa, over a 15 year period with 470 men,  reduced the risk of cardiovascular disease by 50%!  Another study showed by eating chocolate 2 or more times per week lowered the risk of calcified plaque in arteries by 32%.

6. Protect your skin from the sun - Again, the flavonols in dark chocolate can protect against sun-induced damage to the skin, along with increasing skin density and hydration.

7. May Improve Brain Health - High cocoa flavonols increases blood flow to the brain and may, especially, improve cognitive function to the elderly with mental impairment.

Off my soap box, but lets vote for Chocolate--something I bet we can all get behind!

Chocolate~Chocolate Crunch Cookies

1/2 cup (1 stick) unsalted butter
4 oz. 62% Chocolate, roughly chopped

In a small saucepan, over low heat, melt the butter and chocolate together.  Once melted, stir well and remove from heat to cool.

Preheat oven 325F-degrees.  Line two baking sheets with parchment paper and set aside.

2 large eggs
1 1/2 cups granulated sugar
1 tsp. vanilla
1 cup King Arthur all-purpose flour
1/2 cup Dutch-processed cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Bittersweet chocolate chips
12 regular sized Oreos or 17 Thin Oreos crushed

In a stand mixer, beat the eggs and sugar for 2 minutes.  Add the melted chocolate/butter mixture, and vanilla and mix well, scrapping down the sides of the bowl as needed with a rubber spatula.

Whisk the dry ingredients together and add to the chocolate mixture.  Mix on low just until combined.  Stir in the Bittersweet chocolate chips.

Crush the Oreos--You can use a rolling pin, food processor, or Moulinex Chopper.
Use a tablespoon or small scooper to measure dough.  Roll it into the crushed Oreos.

Place rolled cookies on the prepared parchment-lined cookie sheets.  Bake in the preheated oven for 12 minutes.  Don't over bake as they will tend to dry out.
Now, relax.  Have a glass of cold milk and let the stress of the week wash away as you bite into these cookies.  Enjoy!

Monday, September 12, 2016

Sunday Dessert ~ Swiss Hazelnut Cake

We always looked forward to Sunday dinners at my mom's.  It's not that I sat back and did nothing, on the contrary, I loved helping to bake while our girls enjoyed playing outside with the animals and  Chuck watched sports.  Sharing that time with my mom was priceless and her knowledge of baking gave me the foundation that has stayed with me along with the memories.

I've always loved hazelnuts, but really began using them in baking when we lived in the Pacific Northwest.  Oregon is one of the biggest producers of this nut and I began seeing them at our farmer's market--from whole nuts to hazelnut flour, so when I found this recipe from Cook's Country, I knew I wanted to try it.

This cake is characteristic of a dacquoise recipe with its light texture from whipped egg whites and the buttercream frosting, which can be tricky to make, is made easy using marshmallow fluff!   Instead of toasting and grinding the nuts into a delicate flour, I took a shortcut and purchased Toasted Hazelnut Flour from King Arthur Flour...your choice.

Swiss Hazelnut Cake

Preheat oven to 350F-degrees. Line 2 9-inch round cake pans with parchment paper, grease just the parchment, but not the pan sides.

1/2 cup (2 ounces) skin-on hazelnuts, toasted and cooled
Process hazelnuts in a food processor, until finely ground, about 30 seconds.

1 1/4 cups (5 ounces) King Arthur all-purpose flour
1 cup  (7 ounces) granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt

In a large bowl, whisk all of these ingredients together, including the ground hazelnuts.  Set aside

1/2 cup vegetable oil
1/4 cup water
3 large egg yolks
2 1/2 tsp. vanilla extract

In a medium bowl, whisk these "wet" ingredients together, then add them to the dry ingredients in the large bowl, mixing until a smooth batter forms.

5 large egg whites
1/4 tsp. cream of tartar

Using a stand mixer fitted with the whisk attachment (or a hand-held mixer) whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.  Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes.  Gently whisk one-third of the whipped egg whites into the batter.  Using a rubber spatula, gently fold in remaining egg whites into batter until incorporated.
Divide batter evenly between prepared pans and gently tap pans on counter to release air bubbles.  Bake until tops are light golden brown and cakes spring back when pressed lightly in the center, 25 to 28 minutes.

Let cakes cool in pans for 15 minutes.  Run a knife around edges of pan; invert cakes onto a wire rack.  Discard parchment and let cakes cool completely.

24 ounces (3 sticks) unsalted butter, softened
1/4 tsp. salt
1 3/4 cups (7 ounces) confectioners' sugar
12 ounces ( 2 3/4) cups) Fluff brand marshmallow creme
2 T hazelnut liqueur (optional)

Using a stand mixer fitted with the whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute.  Reduce speed to low and slowly add the confectioners' sugar.  Increase speed to medium and whip until smooth, 2 minutes, scraping the sides of the bowl with a rubber spatula as needed.  Add marshmallow creme, increase speed to medium-high, whip until light and fluffy, 3 to 5 minutes.  Reduce speed to low and add the hazelnut liqueur, if using, and whip to incorporate, about 30 seconds.

Frost bottom cake layer, add the second layer spreading evenly over top and sides.  The cake called for bittersweet chocolate shavings sprinkled over the top and sides, but I only had enough to sprinkle on the top:-(  It was still pretty--Enjoy!

The weather was a little cooler...not much, but I'll take it after the long hot summer.  Are you making changes for the fall weather in your home or with your baking?

Friday, September 9, 2016

Chocolate Swirled Pumpkin Bars & September's Give-Away Apron

I know it's still Summer; it's actually 95F-degrees here, but I can't help wanting some Fall flavors.  Pumpkin is the first thing that comes to my mind for baking and this bars deliver on taste that satisfies my craving.  I love combining chocolate with pumpkin, which is stirred into cream cheese to make this bars resemble a pumpkin cheesecake that you can pick up in your hands.

My family shares my love of pumpkin.  In fact, our daughter Kelly always asked for a Pumpkin Pie for her birthday.  Interesting coincidence while our grandson was here in August and we celebrated all the grands birthdays at once, I asked him what kind of cake he wanted to bake and he said pumpkin pie!  Maddie chose Red Velvet and Emmie is our "Chocolate/Chocolate" Girl!

Chocolate Swirled Pumpkin Bars
Preheat oven to 350F-degrees.  Line a 15" x 10" baking pan with aluminum foil, extending over the edges. 
Pumpkin Batter:
2 cups King Arthur all-purpose flour
1 1/2 cups granulated sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground cloves
1-15oz can pumpkin ( 1 3/4 cups)
4 eggs, lightly beaten
1 cup vegetable oil

In a large bowl, mix the pumpkin, eggs and oil together.  Add the dry ingredients and and stir to combine.  Spread the pumpkin batter in prepared pan.

Chocolate Cream Cheese Swirl:
1-8oz. pkg. cream cheese
1/3 cup granulated sugar
1 large egg
1/2 Mini Semi-sweet chocolate chips, melted
1 T milk

In a microwave, melt the chocolate.  Every 25 seconds, check and stir until melted.  In a medium bowl, using a hand mixer, beat the cream cheese until fluffy.  Add the granulated sugar and egg and beat until combined.  Add the milk and melted chocolate and beat once more.  Spoon the chocolate cream cheese mixture on top of the pumpkin mixture in the baking pan.  Use a knife to create swirls through the batter.

1/2 cup Mini semi-sweet chocolate chips

Finally, sprinkle the topping over the bars and place in the preheated oven for 25 to 30 minutes.

Test with a toothpick poked in the center--if it comes out clean, it's done.  Cool in the pan on a wire rack.  Using the foil, lift uncut bars out of the pan and cut into 24 bars.  Enjoy!

This month's apron is a special one.  One of my blogging buddies, Karianne Woods of Thistlewood Farms blog, designed the material called "Sweet Tea."  She will actually be in our area tomorrow and I hope to meet her in person, as I'm sure so many others will.  I thought the fabrics were so pretty and made this apron for September perfect!  Comment on any of my posts this month and you will have a chance to win this apron and be baking in your own kitchen while wearing it!
Good Luck!