DESSERTS – Page 44 – Chasing MY Life WHEREVER it Leads ME

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Oh my, this is the best bread I have ever tasted! It is a must make again and again recipe!

adapted from SIMPLY SCRATCH BLOG

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart.

Yield: 8-10 Prep Time: 20 minutes

Cook Time: 60-70 minutes Total Time: 1 hour 30 minutes12 tablespoons {1 1/2 sticks} unsalted butter, melted

2 1/2 cups all-purpose flour, plus more for pan

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon salt

1 cup granulated sugar

1 cup packed light-brown sugar

1 can (15 ounces) pumpkin puree (1 3/4 cups)

3 large eggs

**2/3 cup golden raisins

**1/2 cup chopped walnuts

**these were my additions and we loved them!!!

Preheat oven to 375 degrees.
In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
In a medium bowl, whisk together flour, baking powder, ginger, and salt.
In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:

1/4 cup Real Maple Syrup

1/4 teaspoon Real Vanilla Extract

2 tablespoons Unsalted Butter

1/3 cup Powdered Sugar, plus more if needed

1 tablespoon Heavy Cream

A pinch of Kosher Salt

Heat a small skillet over medium/medium-high heat.
Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
Once the bubbles have subsided a bit, whisk in the powdered sugar.
Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
Drizzle warm icing over cooled cake. Slice and serve!

BROWN SUGAR CRUMB CAKE & MAKING YOUR OWN BROWN SUGAR

BROWN SUGAR CRUMB CAKE

CAKE

1/2 cups flour, sifted

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

1 JUMBO egg

1/2 cup milk

1 teaspoon vanilla

Preheat oven to 350°.
Prepare baking dish with cooking spray and a light flour dusting.
Sift together dry ingredients in a mixing bowl.
In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
Spread batter into pan.

TOPPING

1 1/4 cup flour, sifted

1 cup packed dark brown sugar**

2 teaspoons cinnamon, sifted

1/2 cup unsalted butter, melted

In a medium bowl sift together the dry ingredients.
Pour melted butter over dry ingredients and stir gently until crumbs form.
Sprinkle the crumbs over the batter.
Use a knife to swirl some of the crumb mixture down into the cake.
Bake 25-30 minutes or until toothpick comes out clean.

**With the move coming up I’m not replacing food and I was OUT of brown sugar! Then I remembered I had cut out an article on making your own brown sugar. I have to say that in the future I may always make my own brown sugar – the flavor was so deep and rich.

HOMEMADE BROWN SUGAR

1 cup granulated sugar

1 tablespoon Grandma’s molasses for light brown sugar

2 tablespoons Grandma’s molasses for dark brown sugar

Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended. This can take as long as 10 minutes.

BROWN SUGAR CRUMB CAKE & HOW TO MAKE YOUR OWN BROWN SUGAR

BROWN SUGAR CRUMB CAKE
CAKE
1/2 cups flour, sifted
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 JUMBO egg
1/2 cup milk
1 teaspoon vanilla

Preheat oven to 350°.
Prepare baking dish with cooking spray and a light flour dusting.
Sift together dry ingredients in a mixing bowl.
In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
Spread batter into pan.

TOPPING
1 1/4 cup flour, sifted
1 cup packed dark brown sugar**
2 teaspoons cinnamon, sifted
1/2 cup unsalted butter, melted

In a medium bowl sift together the dry ingredients.
Pour melted butter over dry ingredients and stir gently until crumbs form.
Sprinkle the crumbs over the batter.
Use a knife to swirl some of the crumb mixture down into the cake.
Bake 25-30 minutes or until toothpick comes out clean.

HOMEMADE BROWN SUGAR

1 cup granulated sugar

1 tablespoon Grandma’s molasses for light brown sugar

2 tablespoons Grandma’s molasses for dark brown sugar

Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended. This can take as long as 10 minutes.

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GINGER PUMPKIN BREAD – BAKING PARTNERS

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. In order to achieve the best results, a perfect recipe and the right techniques are required. We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well. 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 we are baking for Fall and pumpkin is our key ingredient. We have a choice between a sweet version – GINGER PUMPKIN BREAD with a MAPLE BROWN BUTTER GLAZE or a yeasted version OF PUMPKIN BREAD from King Arthur Flour that will be used for turkey cranberry sandwiches at our house during Thanksgiving time. I’m making both recipes, but started with the sweet version.

SWEET NON-YEAST VERSION from SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart.
Yield: 8-10 Prep Time: 20 minutes
Cook Time: 60-70 minutes Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs

**2/3 cup golden raisins

**1/2 cup chopped walnuts

**these were my additions and we loved them!!!

Preheat oven to 375 degrees.
In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
In a medium bowl, whisk together flour, baking powder, ginger, and salt.
In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

Heat a small skillet over medium/medium-high heat.

Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.

Once the bubbles have subsided a bit, whisk in the powdered sugar.

Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

Drizzle warm icing over cooled cake. Slice and serve!

Though pumpkin is available in cans all year long, I seem to associate this bread with autumn. It makes marvelous turkey sandwiches spread with cranberry sauce. Because of the golden color, it also makes especially festive dinner rolls for the holiday table.You can make half the dough into rolls, and the other half into loaves for sandwiches.

PUMPKIN YEAST BREAD
1/2 cup warm water 

2 packages (2 tablespoons) active dry yeast 

2/3 cup warm milk 

2 large eggs, beaten 

1 1/2 cups puréed pumpkin, either fresh or canned 

2 tablespoons vegetable oil 

6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour 

1/2 cup brown sugar 

2 teaspoons salt 

1/2 teaspoon ground ginger 

1/2 teaspoon ground cardamom

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.
Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.

I added a slight blend of cinnamon, nutmeg and cloves to create a marbleing. It made a little heavier bread and slightly sweet, but was very delicious.

GINGER PUMPKIN BREAD – BAKING PARTNERS

SWEET NON-YEAST VERSION from SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

**2/3 cup golden raisins

**1/2 cup chopped walnuts

**these were my additions and we loved them!!!

Preheat oven to 375 degrees.
In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
In a medium bowl, whisk together flour, baking powder, ginger, and salt.
In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

Heat a small skillet over medium/medium-high heat.

Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.

Once the bubbles have subsided a bit, whisk in the powdered sugar.

Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

Drizzle warm icing over cooled cake. Slice and serve!

PUMPKIN YEAST BREAD
1/2 cup warm water 

2 packages (2 tablespoons) active dry yeast 

2/3 cup warm milk 

2 large eggs, beaten 

1 1/2 cups puréed pumpkin, either fresh or canned 

2 tablespoons vegetable oil 

6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour 

1/2 cup brown sugar 

2 teaspoons salt 

1/2 teaspoon ground ginger 

1/2 teaspoon ground cardamom

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.
Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.

LEMON DOODLES

When I try a new recipe for the first time I make it EXACTLY as it is written. Sometimes that makes for some seriously bad recipes. The beauty of a cookie recipe is that you can make just a few to try them and then add to the recipe to change it, which is exactly what I had to do with these cookies.

LEMON DOODLES
2 1/2 cups flour
1 1/2 cups sugar
3/4 cup flaked coconut
1 cup LAND O LAKES butter, softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
*1 tablespoon lemon emulsion
*cinnamon sugar

Preheat oven to 400°.
In a large mixing bowl combine all ingredients, beating at low speed and scraping bowl often until well mixed.
Drop rounded teaspoons of dough 2 inches apart onto yngreased cookie sheets.
Bake 7-10 minutes or until edges are golden.
Remove immediately.
Cool completely.

*Now these were a bit lacking in flavor for us. So I added a tablespoon of lemon emulsion. They were a bit better, but still needed something so I then thought about the name and thought about Snickerdoodles and decided to roll them in cinnamon sugar and now we have a cookie!

BAKING PARTNERS #14 – HOMEMADE DOUGHNUTS

This month we are going to learn of crouu-doughnuts/ kronut. Actually it is a Cronut but we can’t use the name as the creator of dish has trademarked the name. We are learning both yeasted doughnuts as well puff pastry making.

If you want to know what is crouu-doughnuts/Kronut are, here is the link from the original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long lines to get these delicious treats.

I agree that as a baker, these are a wonderful challenge. Everyone should make their own puff pastry at least once in their life if only to appreciate why it is so expensive from Pepperidge Farm. The original recipe came from BootLeg cronut. Personally I added a side of pureed fried cinnamon apple for dunking the first time I made them. I absolutely love mixing apples and cinnamon – my all time favorite! The next time I added a chocolate glaze substituting candy bark for the semi-sweet chips as well as a powdered sugar sprinkle and a cinnamon sugar sprinkle.

Patience is the key to these delectable doughnuts.

This recipe is tried and tested for crouu-doughnut. The recipe for filling and glaze recipe was suggested by Reeni of Cinnamon Spice and everything nice. Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. etc…

Crouu-doughnuts/Kronut Recipe adapted from BootLeg cronut

Makes 16ish

For dough
3 cups all purpose flour+ more for dusting the work table

1 teaspoon salt

1/2 cup sugar

1/2 cup + 2 tablespoon milk

1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon

2 jumbo eggs (If you are using large eggs use 3)
3.5 tablespoon unsalted butter

For butter layer
1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)

For frying

2-4 cups canola oil

Water: 200 g for brushing on the top

Cinnamon sugar (400g sugar and 100 g cinnamon)

First day makes dough
30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C) and add yeast and. Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
Then to the dry mixture add butter and milk mixture and the eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in contact with the dough.
Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in size ” transfer to refrigerator to overnight.
Second day start incorporating butter into the dough
Cut the cold butter lengthwise into 1/2-inch-thick slabs.
Arrange the pieces on a piece of parchment or waxed paper to form a 5 to 6 inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper.
With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force.
Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter.
Put the trimmings on top of the square and pound them in lightly with the rolling pin.
Place in refrigerator to cool for at least 2 hours.
Laminate the dough
- Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
- 1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
- 2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
- 3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
- 4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
Third day Fry the dough
Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use.
Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut bottle cap for outer mold and prescription medication bottle for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight.
Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.”
Brush tops of the Kronut with water and set aside. Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min.
Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying.
Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly.
Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels.
Now is a good time to prepare the Glaze

Important points to Remember

Don’t over work with dough with too much kneading.
Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
Flour the area well so that dough won’t stick.
Heat oil in medium temperature and fry the kronuts in low temperature otherwise outside become too dark soon and inside won’t cook properly.

Pastry cream and filling suggested by Reeni of Cinnamon Spice and everything nice Adapted From King Arthur Flour

Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won’t wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that’s just barely sweet. If you’re planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.

Pastry Cream (I omitted)

Measurements by Volume:

3 cups whole milk

1/2 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise

1/4 cup cornstarch

1 tablespoon King Arthur Unbleached All-Purpose Flour

4 large egg yolks

1/4 cup (1/2 stick) butter

1 cup heavy cream, whipped to soft peaks

In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you’re using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you’re using it). If you’re going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
To complete, fold the whipped cream into the cooled pastry cream.

Variations:

Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.

Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.

Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.

Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you’re using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.

Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.

Glazes from King Arthur Flour

Easy Vanilla Glaze

5 ounces confectioners’ sugar or glazing sugar, sifted to remove any lumps

3/4 ounce light corn syrup

1/2 ounce butter, melted

1/2 to 1 ounce milk or water

1/2 teaspoon vanilla extract

Chocolate Glaze
3 ounces semisweet chocolate chips

1 ounce butter

7/8 ounce light corn syrup

1/4 teaspoon vanilla extract

Apple Cider Glaze

3/4 ounce bottled boiled cider

1/2 ounce heavy cream

4 ounces confectioners’ or glazing sugar

Easy Vanilla Glaze

1 1/4 cups confectioners’ sugar or glazing sugar, sifted to remove any lumps

1 tablespoon light corn syrup

1 tablespoon melted butter

1 to 2 tablespoons milk or water

1/2 teaspoon vanilla extract

Chocolate Glaze

1/2 cup semisweet chocolate chips

2 tablespoons butter

1 tablespoon plus 1 teaspoon light corn syrup

1/4 teaspoon vanilla extract

Apple Cider Glaze

2 tablespoons bottled boiled cider

1 tablespoon heavy cream

1 cup confectioners’ or glazing sugar

To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.
Once doughnut is no longer shiny, transfer it to a container with sugar and cinnamon and toss.

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies
50 Kraft caramels
1 can sweetened condensed milk
1/4 cup + 1/4 cup unsalted butter
1 bag mini marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes

In a medium sauce pan over a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
Remove from heat.

Line a 9×13 baking dish with foil, extending over the edge.
Spray with non-stick PURE or PAM.
Melt butter in large sauce pan.
Add marshmallows and stir until just melted.
Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
Remove from heat.
Stir in rice krispies until evenly coated.
Press into pan**.
Cool completely.

Pour remaining caramel over rice kripy treats and spread even with a spatula.
Sprinkle remaining sea salt over top.
Enjoy!
Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking. It helps to press down firmly to get an even level.

ZUCCHINI NUT BREAD

ZUCCHINI NUT BREAD
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
1 teaspoon cinnamon
2 tablespoons sugar
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 1/2 cups shredded zucchini
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Combine the melted butter, brown sugar and zucchini in a sauce pan.
Cook until smooth and then add nuts and raisins.
Stir until well coated & set aside to cool.
Cream softened butter, sugar and eggs until fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add this to the creamed mixture gradually until well blended.
Add cooled banana mixture.
Pour into greased and floured pan(s)*
Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves

PINK LEMONADE CHEESECAKE

PINK LEMONADE CHEESECAKE
LEMON COOKIE CRUST
20 yellow Oreo cookies
4 tablespoons butter, melted

Using a food processor grind cookies until crumbs.
Add melted butter and process until well blended.
Press crumb mixture into the bottom of a greased 9-inch springform pan and set aside.

LEMONADE FILLING
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs + 1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring

Preheat oven to 350°.
In a large mixing bowl combine the cream cheese, sugar and cornstarch beating until smooth.
Add eggs and egg yolk, one at a time, beating well after each addition.
Add the lemonade, vanilla and red food coloring.
Pour over crust.
Bake for 15 minutes.
Reduce heat to 200° and bake for 70 minutes or until center is set and is no longer shiny.
Remove from oven and run a knife along the inside edge of the pan.
Turn the oven off.
Return cake to oven for 1 more hour.
Chill, uncovered, overnight.

LEMONADE GLAZE
1/3 cup frozen pink lemonade concentrate, thawed
Juice of 1 LARGE lemon
1 tablespoon cornstarch
1 drop red food coloring
lemon slices for garnish

In a small saucepan, whisk together the lemonade, lemon juice, food coloring and cornstarch over a medium high heat until well blended.
Stir constantly until thickened and bubbly.
Turn off heat and stir for a few minutes more.
Pour over cheesecake.
Garnish with lemon.
Chill until ready to serve.

SALTED CARAMEL CHEESECAKE CUPS

Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good! It was also rich so I’m very glad I made it in these small ramekins for individual servings!

SALTED CARAMEL CHEESECAKE CUPS

CHEESECAKE

1/2 pound softened cream cheese

1/2 cup sugar

2 JUMBO eggs at room temperature

1/2 cup sour cream

CARAMEL

6 tablespoons light corn syrup

1/2 cup + 2 tablespoons sugar

3 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1/2 teaspoon sea salt

Preheat oven to 325°.
In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
Add eggs, beating until incorporated after each egg.
Beat in sour cream.
Pour into ramekins.
Set ramekins in a baking dish and add water to midway up the ramekins.
Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
Turn off oven and leave cheesecakes undisturbed for 1 hour.
After 1 hour transfer ramekins to cooling rack and cool completely before covering.
Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.

Meanwhile make the caramel.

In a heavy saucepan heat the corn syrup.
Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
Turn off heat and carefully stir in butter with a long spoon. Careful, it will spit.
Add the heavy cream in a thin stream, stirring constantly until smooth.
Add salt and blend well.
Transfer the caramel to a heatproof container and allow to cool.

To serve:

Heat caramel in small increments until desired temperature.
Pour a spoonful over each cheesecake and serve.

BAKING PARTNERS – CHALLENGE #13 – LEMON CHIFFON CAKE

It’s our birthday! Our group is turning 1 year old.

Happy Birthday BAKING PARTNERS!!!!

Chiffon cakes are foamy and airy cakes in texture and combine the richness of a butter cake with lightness of a sponge cake. They are leavened primarily with beaten egg whites, just like Angel foot cakes are. In fact, they are very similar in appearance to angel food cakes and are usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender and result in a cake that tastes great and keeps well. Even refrigerated, the oil in the cake remains soft and makes it much more tender and contain less sugar than an Angel food cake.

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927. Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947.

Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter. If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans. Saraswathi of Sara’s kitchen suggested this Lemon Glow Chiffon cake.

Prep time: 30 minutes

Baking time: 50 to 55 minutes

Makes: 1 ungreased two piece 10 inch tube pan OR can be halved and baked in 9 inch tube pan or 10 inch round cake pan or 8 inch round cake pan + 6 inch cake pan.

Adapted from The Cake Bible by Rose Levy Beranbaum

Dry Ingredients

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1 ~ 2 tablespoons lemon zest

Wet Ingredients

½ cup canola oil or sunflower oil

3 large egg yolks

2/3 cup water @ room temperature

2 tablespoons lemon juice

1 teaspoon Vanilla essence

For Meringue

1 ¼ teaspoon cream of tartar

2 tablespoons sugar

7 large egg whites

Preheat your oven to 325 degrees.
Use a 10-inch tube pan with a detachable bottom, but do not grease it as the batter needs to climb up the sides OR line two 9 inch baking pan with wax paper and do not grease the pan. Place a ramekin in middle of the pan.
In a large mixing bowl, combine 1 1/2 cups of the sugar and the lemon zest.
With your fingertips, work the zest and sugar together until the sugar is grainy and very aromatic.
Add the cake flour, baking soda and salt to the bowl.
If using a stand mixer, use the beater attachment and beat on low until the ingredients are well incorporated. You can also do this by hand with a whisk.
Make a well in the center of the ingredients and add the oil, egg yolks, water, lemon juice and vanilla.
Mix for about one minute on medium speed until the batter is smooth and there are no lumps.

In a second large mixing bowl, beat the egg whites until they are foamy.
Add the cream of tartar and continue to beat on medium speed until they reach soft peak stage. You will know your egg whites have reached this stage when the beaters start to leave a trail or when the peaks fall over when the beaters are raised.
Add the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they form stiff peaks when the beaters are raised.
Using a slotted spoon or balloon whisk, add 1/3 of egg whites to your cake batter and gently stir them until they are incorporated.
Add the remaining egg whites to the batter and very gently fold them into the batter until they are incorporated and no traces of egg whites remain.

Pour the batter into the ungreased pan and run a small metal spatula or knife through the batter to prevent air pockets.
Bake for 50 to 55 minutes or until the cake bounces back when lightly pressed in the center.
Once cooked, take the cake out of the oven and immediately turn it upside down over a bottle* or similar to it until it is completely cool, which can take up to 90 minutes.
Using an up and down motion, use a palette knife to loosen the sides of the cake away from the tin.
Pull out the cake and use the palette knife around the bottom of the cake to release it from the base.
Turn it over so that the base becomes the top (I didn’t because I like the rustic look of my funky pan) and sprinkle with a dusting of icing sugar to serve. I used a bourbon lemon glaze.

Cake will stay fresh for 3 days in room temperature, 10 days refrigerated or 2 months frozen.

Category: DESSERTS