Author: QuiltLady

CHOCOLATE PUMPKIN CAKE with ORANGE CREAM CHEESE FROSTING – BAKING PARTNERS CHALLENGE #3

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.
Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.
We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food. 

This month’s theme is Pumpkin.  We were given 3 recipes to choose from; Reshmi of Easy Cook suggested Pumpkin chocolate chips Muffin from Joy of baking  which is  adapted form This Pumpkin Chocolate Chip Muffin recipe is adapted from Baking from the Heart, a collaborative cookbook with Michael J Rose or Priya R of Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting from Country living (which is what I chose) or Julie of Erivum Puliyumm suggested a vegan pumpkin cup cake EGGLESS PUMPKIN CUPCAKES WITH SPICED BUTTER CREAM & CANDIED PECANS.

BAKING PARTNERS CHALLENGE #3

As with anything I cook, bake or create I base it on my families likes and dislikes along with what I have on hand that needs to be used up.  In this recipe I substituted lemon for orange because I have this amazing Lorann Professional Kitchen Lemon Bakery Emulsion. I also added a square of Baker’s semi-sweet baking chocolate. Good choices as this frosting turned out like eating candy.

Chocolate Pumpkin cupcakes with orange lemon cream cheese frosting from Country living.  You can see the adaptation of this recipe here also.

Serves: 18 Edit
Yields: One 8-inch 3-layer cake or 36 cupcakes
Total Time: 1 hr 10 min
Oven Temp: 350˚

2 1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 cup(s) good-quality cocoa
2 tablespoon(s) good-quality cocoa
1 tablespoon(s) baking powder
1 1/2 teaspoon(s) baking soda
2 1/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) fresh-grated nutmeg
3/4 cup(s) buttermilk
1 1/2 cup(s) pumpkin purée
1 1/2 teaspoon(s) vanilla extract
2 1/4 stick(s) unsalted butter, softened
1 1/2 cup(s) (firmly packed) dark brown sugar
1 1/2 cup(s) granulated sugar
5 large eggs
Orange Cream-Cheese Frosting, (see link below)

  • Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
  • Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  • Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean — about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.)
  • Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

Orange Cream-Cheese Frosting (I used the frosting below)
1 package(s) (8-ounce) cream cheese softened
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners’ sugar
1/4 teaspoon(s) orange food coloring

Directions
Blend the cream cheese ,butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
Add the sugar and continue to beat until light and creamy — about 3 more minutes.

CHOCOLATE LEMON CREAM CHEESE FROSTING – this frosting turned out fabulous – like eating fudge!
1 package 8-ounce cream cheese softened
1/4 cup unsalted butter, softened
1 (1 ounce)  block Baker’s semi-sweet chocolate
1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion

3 cups powdered sugar

  •  In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon emulsion and vanilla.  Beat until well blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

Tips & Techniques
Start with chilled frosting and ice the layers to 1/2 inch from the edge to prevent too much dripping.

EMAIL SHARING – STORIES WORTH THE THOUGHTS

Now I don’t know whether these are true or hypothetical stories, but I like their morals.  We can all learn from the following 5 lessons about the way we treat people:

#1 – First Important Lesson – Cleaning Lady
During my second month of college, our professor Gave us a pop quiz. I was a conscientious student and had breezed through the questions until I read the last one: “What is the first name of the woman who cleans the school?”

Surely this was some kind of joke. I had seen the cleaning woman several times. She was tall, dark-haired and in her 50’s, but how would I know her name?

I handed in my paper, leaving the last question blank.  Just before class ended, one student asked if the last question would count toward our quiz grade. “Absolutely, ” said the professor.. “In your careers, you will meet many people. All are significant. They deserve your attention and care, even if all you do is smile and say “hello…”

I’ve never forgotten that lesson. I also learned her name was Dorothy.

#2 – Second Important Lesson – Pickup in the Rain
One night, at 11:30 p.m., an older African American woman was standing on the side of an Alabama highway trying to endure a lashing rain storm. Her car had broken down and she desperately needed a ride.  Soaking wet, she decided to flag down the next car. 

A young white man stopped to help her, generally unheard of in those conflict-filled 1960’s. The man took her to safety, helped her get assistance and put her into a taxicab.

She seemed to be in a big hurry, but wrote down his address and thanked him. Seven days went by and a knock came on the man’s door. To his surprise, a giant console color TV was delivered to his home.

A Special note was attached.  It read:

“Thank you so much for assisting me on the highway the other night. The rain drenched not only my clothes, but also my spirits. Then you came along. Because of you, I was able to make it to my dying husband’s’ bedside just before he passed away… God Bless you for helping me and unselfishly serving others.”

Sincerely,

Mrs. Nat King Cole.

#3 – Third Important Lesson – Always remember those Who serve
In the days when an ice cream sundae cost much less, a 10-year-old boy entered a hotel coffee shop and sat at a table. A waitress put a glass of water in front of him. “How much is an ice cream sundae?” he asked. “Fifty cents,” replied the waitress.

The little boy pulled his hand out of his pocket and studied the coins in it. “Well, how much is a plain dish of ice cream?” he inquired.

By now more people were waiting for a table and the waitress was growing impatient. “Thirty-five cents,” she brusquely replied.  The little boy again counted his coins. “I’ll have the plain ice cream,” he said.

The waitress brought the ice cream, put the bill on the table and walked away. The boy finished the ice cream, paid the cashier and left.

When the waitress came back, she began to cry as she wiped down the table. There, placed neatly beside the empty dish, were two nickels and five pennies. You see, he couldn’t have the sundae, because he had to have enough left to leave her a tip.

#4 – Fourth Important Lesson – The obstacle in Our Path
In ancient times, a King had a boulder placed on a roadway. Then he hid himself and watched to see if anyone would remove the huge rock. Some of the King’s’ wealthiest merchants and courtiers came by and simply walked around it.. Many loudly blamed the King for not keeping the roads clear, but none did anything about getting the stone out of the way.

Then a peasant came along carrying a load of vegetables. Upon approaching the boulder, the peasant laid down his burden and tried to move the stone to the side of the road After much pushing and straining, he finally succeeded.

After the peasant picked up his load of vegetables, he noticed a purse lying in the road where the boulder had been. The purse contained many gold coins and a note from the King indicating that the gold was for the person who removed the boulder from the roadway. The peasant learned what many of us never understand! Every obstacle presents an opportunity to improve our condition.

#5 – Fifth Important Lesson – Giving When it Counts
Many years ago, when I worked as a volunteer at a hospital, I got to know a little girl named Liz who was suffering from a rare & serious disease. Her only chance of recovery appeared to be a blood transfusion from her 5-year old brother, who had miraculously survived the same disease and had developed the antibodies needed to combat the illness. The doctor explained the situation to her little brother, and asked the little boy if he would be willing to give his blood to his sister.

I saw him hesitate for only a moment before taking a deep breath and saying, “Yes I’ll do it if it will
save her.” As the transfusion progressed, he lay in bed next to his sister and smiled, as we all did, seeing the color returning to her cheek. Then his face grew pale and his smile faded.

He looked up at the doctor and asked with a trembling voice, “Will I start to die right away”.  Being young, the little boy had misunderstood the doctor; he thought he was going to have to give his sister all of his blood in order to save her.

”Live with no regrets, 
Treat people the way you want to be treated,
Work like you don’t need the money,
Love like you’ve never been hurt,
and Dance like you do when nobody’s watching.”

BANANA COBBLER

I found this recipe over at Frugal Antics of a Harried Housewife and instantly fell in love.  I made it this afternoon and it’s already almost all gone.  I have some summer cherries and blueberries in the freezer that I think I’ll be trying next.

BANANA COBBLER

Author: 
1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted (next time I’ll use 6 tablespoons)
3 small or 2 medium bananas
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
      • In a bowl, stir together the flour, sugar and milk until smooth.
      • Add the melted butter.
      • Spread the batter into a greased 11X7 pan.
      • Slice bananas evenly over batter.
      • In another bowl, combine remaining ingredients.
      • Sprinkle over bananas.
      • Bake at 375 ˚ for 40 minutes or until filling bubbles.
      • Serve with whipped cream or ice cream.

        BAKED BROWN SUGAR CHICKEN

        BAKED BROWN SUGAR CHICKEN
        Originally from food.com  adapted from Daydream Kitchen

        4 boneless skinless chicken breasts
        4 garlic cloves, minced
        3 green onions, minced
        4 tablespoons brown sugar
        3 teaspoons butter
        sea salt and white pepper to taste
        • Preheat oven to 375°F and lightly grease a casserole dish.
        • In small sauté pan, sauté garlic and green onions with the butter until tender.
        • Remove from heat and stir in brown sugar.
        • Place chicken breasts in a prepared baking dish and cover with the brown sugar mixture.
        • Add salt and pepper to taste.
        • Bake uncovered for 15-30 minutes. 

        BUTTERFLIED SPICED PORK LOIN

        BE SURE AND START PREPARING THIS A DAY OR SO BEFORE YOU WANT TO SERVE IT.  
         THIS RECIPE REQUIRES 12-24 HOURS OF BRINING BEFORE ROASTING.

        BUTTERFLIED SPICED PORK LOIN
        2 pound pork loin, butterflied
        1 small onion, diced
        8-10 cloves garlic, minced
        1/3 cup fresh chopped thyme
        1/2 cup safflower oil
        2 tablespoons red pepper flakes
        1/2 cup apple cider vinegar
        Brine**

        • Preheat oven to 350˚.
        • In a medium bowl combine the vinegar, onion, garlic, thyme, safflower oil and red pepper flakes to form a rub.  Whisk to mix well.
        • Remove pork roast from brine discarding the brine.
        • Coat the pork with the rub and place on a rack on a cookie sheet.
        • Place the sheet in the oven on the lowest rack.
        • After 30 minutes turn the pork over and cook an additional 20 minutes or until meat thermometer reads at least 160˚.
        • Let rest 10 minutes before slicing.
        • Serve with roasted potatoes and broccoli for the best flavor.

        **BRINE
        2 cups kosher salt
        1/2 cup sugar
        2 tablespoons black peppercorns, crushed
        2-3 bay leaves
        1 cup white wine vinegar
        1 cup red wine vinegar
        1 cup white vinegar
        1 cups apple cider vinegar
        Juice of 1 lemon or lime
        10-12 cloves garlic, crushed
        1 onion, sliced

        • In a large saucepan over medium high heat add sugar and salt to vinegars until dissolved.
        • Add all other ingredients and bring to a slow boil.  
        • Remove from heat and cool completely.
        • When cool, pour over butterflied pork roast.
        • Refrigerate for 12-24 hours.

        What is the difference between salts?

        The main difference between salts is in their texture, at least for us cooks. Table salt’s fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute.
        Chemically there is little difference between kitchen salts, but there are significant differences in the provenance and processing of these salts.  Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
        Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
        Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm’s reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

        GOURMET SLIDERS w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS

        GOURMET SLIDERS  w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS
        SLIDERS
        3 pounds ground beef
        2 large eggs, lightly beaten
        2/3 cup grated Parmesan cheese
        1/2 cup chopped fresh parsley
        2 small garlic cloves, minced
        6 ounces Havarti, chilled and cut into 1/2-inch cubes

        • Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).
        • Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
        • Grill on each side to desired temperature.

        SAUCE
        1 tablespoon butter
        1 teaspoon apple cider vinegar
        1 cup white wine
        1 cup heavy cream
        2 teaspoons minced fresh tarragon
        3 green onions, minced

        • Melt butter until sizzling.
        • Add onions and tarragon sauteing until onions are opaque.
        • Add wine and vinegar, bring to a slow boil.
        • Reduce heat, add heavy cream and cook until sauce thickens.

        BUTTER BEANS
        4 cups trimmed green beans
        2 green onions, minced
        4 tablespoons unsalted butter
        2 cloves garlic, minced
        Juice of 1 lemon
        1 cup grape tomatoes halved
        salt and pepper to taste

        • Blanch beans for 3-5 minutes in a pan of boiling water.
        • Drain and set aside.
        • Melt butter in sauce pan until sizzling.
        • Add onions and garlic and stir until fragrant.
        • Add lemon juice to deglaze pan.
        • Add beans and tomatoes, toss to coat.
        • Salt and pepper to taste.