Category: DESSERTS

BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

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 to bake 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.

 
I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move.  This month’s theme is holiday cakes and I chose the Brazil Nut cake. 

For the dinner rolls I chose Lion House, Clover Leaf and small braid knots.  I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

Loved the Brazil Nut Cake!

Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23

Chocolate –Brazil Nut Cake

1-1/2 cups Brazilian nuts (about 7 oz)

6 ounces semisweet chocolate, chopped

¾ cup Sugar

¼ cup all purpose flour

½ teaspoon baking powder

¾ cup (6 oz) unsalted butter slightly softened

6 eggs separated, room temperature

¼ teaspoon cream of tartar

Chocolate Honey Frosting

½ cup whipping cream

6 oz. semisweet chocolate, very finely chopped

6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool

3 tablespoons + 1 teaspoon honey

Garnish

¼ cup Brazil nuts chopped

  • Preheat oven to 350F(175C). 
  • Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
  • Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
  • Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
  • Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
  • Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
  • In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
  • Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
  • Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
  • Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.

Frosting

  • Bring cream to a full boil in a small saucepan remove from heat and immediately.
  • Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature. 
  • Whip this at high speed till it thickens and becomes pale.
  • Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
  • Using a long spatula spread frosting evenly on the side and top of the cake. 
  • Fill the center with chopped Brazil nuts.

CREAM CHEESE BOWNIES

CREAM CHEESE BROWNIES
BROWNIES
2 squares Baker’s semi sweet baking chocolate, coarsely chopped
2 squares Baker’s unsweetened baking chocolate, coarsely chopped
1 stick butter, cut into pieces
4 Jumbo eggs, at room temperature
2 cups sugar
1 1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon sea salt

  • Preheat oven to 350˚.
  • Spray pan with PURE.
  • Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
  • Beat eggs and salt in a large mixing bowl until foamy.
  • Continue beating while gradually adding sugar, beating until thick and well blended.
  • Fold in chocolate mixture with a spatula until just barely incorporated.
  • Add vanilla.
  • Add flour and continue blending until just barely mixed.
  • Pour into 13×9 pan or brownie pan.

CREAM CHEESE TOPPING
6 ounces cream cheese, softened
3 tablespoons sugar
1 Jumbo egg yolk
1/2 cup mini semi-sweet chocolate chips

  • In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
  • Add egg yolk and beat until well blended.
  • Add chocolate chips and blend well with a spatula.
  • Top brownies with cream cheese mixture.
  • Bake until toothpick comes out clean, about 25 minutes.
  • When cooled, store in refrigerator.
  • Reheat for 10 seconds to eat – YUMMY!

SQUIRT SODA APPLE DUMPLINGS

SQUIRT SODA APPLE DUMPLINGS
2 large Granny Smith apples, peeled, cored & sliced into 8 wedges
1/2 lemon, juiced
2 cans Pillsbury crescent roll dough
1 cups sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 can Squirt soda
4 tablespoons butter, sliced thin
  • Preheat oven to 350˚.
  • Spray a baking dish with PURE.
  • Submerge apple wedges into a bowl of ice water with the lemon juice.
  • Separate the crescent roll triangles.
  • Remove the apples and dry on paper towels.
  • Roll each apple in a triangle, starting at the small end.
  • Put the rolls in the baking dish.
  • In a small bowl combine the sugar, cinnamon and nutmeg.
  • Sprinkle evenly over the rolls.
  • Top with the thin slices of butter.
  • Pour the soda over everything.
  • Bake until golden brown (about 40-45 minutes).
  • Serve with vanilla ice cream or whipped cream.
SUBMITTED TO TEMPT MY TUMMY TUESDAY.

BLUEBERRY STREUSEL COFFECAKE

GRANDMA’S STREUSEL COFFEECAKE
2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

  • Preheat oven to 350 degrees.
  • Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
  • Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
  • Gently fold in the blueberries.
  • Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
  • Pour into a prepared 9×9 pan.
  • In a small food processor process all the remaining ingredients except the walnuts until smooth.
  • Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
  • Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
  • Scatter walnuts evenly over top.
  • Bake 1 hour.
  • Serve warm with a dab of butter melting on top of each piece.

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby’s favorite cookies is chocolate chip.  I’ve experimented for years on getting the right combo of flavors.  According to hubby I’ve finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

  • Preheat oven to 375˚,
  • Sift together the flour, salt and baking soda.  Set aside.
  • Cream butter.
  • Add sugars and cream again.
  • Add eggs and cream again.
  • Add vanilla and maple, beating until smooth.
  • Gradually add the flour mixture until we blended.
  • Add chocolate chips and nuts if desired.
  • Drop by spoon fulls onto ungreased cookie sheet.
  • Bake 10 minutes.

CINNAMON ROLL CAKE

I can’t remember where I first saw this recipe, but it is soooooo good and needs to be passed around again and again!

CAKE
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

  • Mix everything together except for the butter. 
  • Slowly stir in the melted butter and pour into a greased 9×13 pan.

TOPPING
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

  • Mix all the ingredients together until well combined. 
  • Drop evenly over the batter and swirl with a knife. 
  • Bake at 350 for 28-32 minutes.

GLAZE
1 3/4 cups powdered sugar
4-5 tablespoons milk
1 teaspoon vanilla

  • Mix all the ingredients together until well combined. 
  •  Pour over top of warm cake.

DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING


OOPS NO PICTURE OF IT FROSTED – IT WENT TOO FAST!
CAKE

4 medium navel oranges, room temperature
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 Jumbo eggs
1 cup whole milk
2 cups flour

  • Heat oven to 325 degrees.
  • Generously grease a Bundt pan (I like a decorative Nordicware or Wilton pan)
  • Squeeze oranges, saving pulp
  • Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the orange juice, stirring until the sugar is dissolved. Cool.
  • Mix the baking soda into 2 teaspoons of orange juice.
  • In a large mixing bowl cream the shortening with 1 cup sugar. Add eggs one at a time, beating well after each.
  • Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
  • Add the baking soda mixture and blend well.
  • Add the cooled chocolate mixture and blend well.
  • Pour the batter into the prepared pan.
  • Level pan by dropping on counter top to remove air bubbles.
  • Bake until springy 55-60 minutes.
  • Cool 10 minutes and then invert onto platter.
  • Cool before frosting.
FROSTING

1/2 cup butter, softened
5 cups sifted powdered sugar
1 1/2 teaspoon vanilla
1/3 cup freshly squeezed orange juice, pulp and all
2 teaspoon orange zest

  • Beat butter until fluffy.
  • Beat in 1/2 of the powdered sugar until smooth.
  • Add orange juice, vanilla and orange peel. Blend until smooth.
  • Slowly add the remaining sugar and blend until silky.
  • Adjust sugar and orange juice until desired consistency and flavor is reached.
If you don’t have this mess in the end, you did it wrong!

GERMAN PANCAKE aka DUTCH BABY ~ CLASSIC GOOD EATS

GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted + a little to coat the pan
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

  • Preheat oven to 450 degrees.
  • Coat the inside of an ovenproof 12 inch skillet with butter or PURE. Be sure to remember to edges and sides.
  • In a mixing bowl beat the eggs until well blended.
  • Add the milk and blend again.
  • Sift together the flour and salt and gradually fold into the egg mixture.
  • Add the melted butter and vanilla, blend until smooth.
  • Pour batter into the buttered skillet.
  • Bake 15 minutes.
  • Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
  • Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Sauce.
  • Serve immediately.

Dark Chocolate Brownies

These brownies are a joy.  Dark, rich and gooey they are a delicious chocolatey treat.  Enjoy on it’s own or with a generous dollop of vanilla ice cream on top!

2 1/2 cups dark chocolate chips
2 sticks unsalted butter
6 large eggs
1 1/2 cups brown sugar
1 tablespoonful vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoonful baking soda
Pinch of salt

Heat oven to 350F

Grease a 13×9 pan.

Heat the butter and chocolate very gently in a pan over low heat until melted. 

Set aside to cool a little.

Whisk the eggs and sugar together for approx 3 minutes.

Add the vanilla extract to the chocolate mixture and combine.

Add the chocolate mixture to the egg mixture and gently but thoroughly combine.

Sift the flour, salt and baking soda into the chocolate egg mixture and fold in gently.

Pour the mixture into the pan and place in the oven for approx 20 minutes.  The mixture should wiggle in the middle when you remove it from the oven.

Leave to cool thoroughly in the pan before cutting into squares.

Enjoy!

CHEESECAKE APPLE CRISP

GOOD MORNING EVERYONE!  Tamy here filling in.  I hope you enjoy this Apple crisp.  It’s simple and simply delicious!!!

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

Blueberry Almond Lemon Muffins

These little mouthfuls are wonderful as breakfast or a snack.  The addition of ground almonds give them a little more interest than a regular blueberry muffin and make them a little more moist.  These were a hit with my family, I hope they will be with yours also!

Blueberry, Almond, Lemon Muffins.

2 1/2 cups all purpose flour
1/2 cup of ground almonds
1 teaspoon baking powder
1/2  teaspoon baking soda
1 cup sugar
Pinch of salt
Zest of a lemon
1 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 1/2 sticks butter (melted and cooled)
1 tablespoon all purpose flour
1 1/2 cups blueberries
sliced almonds – for sprinkling

Heat the oven 350 F

Line a muffin pan with paper liners.

Melt the butter in the microwave and let cool.

Combine the flour, almonds, sugar, salt, baking powder and soda in a bowl.

Mix together the sour cream, eggs, lemon zest and vanilla extract.

Pour the wet ingredients into the dry and mix until just combined.

Toss the blueberries in a tablespoon of flour and gently fold into the ingredients. 

Spoon into the muffin pan and bake for approx 20 – 30 minutes.

Remove from the oven, cool in the pan for 5 minutes and then remove to a rack to cool thoroughly.