Thursday, May 30, 2013

Crumb-Inside Coffee Cake

1 box vanilla cake mix
1 box instant vanilla pudding mix
4 eggs
1 1/4 cups water
1/2 cup canola oil
Crumb Topping:
1 3/4 cups flour
3/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup cold unsalted butter, cubed
Icing:
1 cup icing sugar
2-3 tablespoons milk or whipping cream

1. Preheat oven to 350°F and grease two 8x4" loaf pans or paper loaf molds. Set aside.
2. In a large bowl, prepare the crumb topping. Mix together flour, brown sugar, salt, and cinnamon. Cut and rub in butter until mixture is crumbly. Set aside.
3. In another large bowl blend together cake mix, pudding mix, eggs, water, and oil until smooth. Divide cake batter evenly between the two prepared pans. Sprinkle the crumb mixture on top of each.
4. Bake cakes 50-55 minutes or until browned on top and toothpick inserted comes out clean. Let cakes cool before icing
5. Mix together the icing sugar and milk until smooth and place mixture into a piping bag. Drizzle the icing over each cooled loaf and then let the icing set. Slice & serve!

Makes 2 loaves. As the cake bakes, the crumb topping falls to the middle of the cake!


Tuesday, May 28, 2013

Polish Sweet Dough

Adapted from About.com

1 package (2 1/4 teaspoons) quick rise dry yeast
1 teaspoon sugar
1/4 cup warm water (110°F)
1 cup warm milk (110°F)
50 grams softened butter
40 grams sugar
1/4 teaspoon salt
2 eggs
550 grams flour
eggwash

1. In a small bowl combine the yeast with 1 teaspoon sugar and warm water. Let stand until foamy, about 5-10 minutes.
2. In a stand mixer fitted with a paddle attachment, mix warm milk, butter, sugar and pinch salt, until the sugar has dissolved. Add eggs and yeast mixture, combining well.
3. Add the flour and mix well. The dough will be very sticky. Scrape down the sides of the bowl and cover bowl tightly with plastic wrap. Let rise in a warm place until doubled, about 30-40 minutes.
4. Deflate dough and turn out onto a floured surface. Knead a few minutes and add flour as needed. At this point you can divide the dough into pieces, weighing 2 ounces each. Form and fill dough as desired.
5. Place on baking sheets lined with parchment paper, space at least 2" apart. Cover with damp towels and let rise in a warm place until doubled in size, about 30 minutes.
6. Preheat oven to 375°F and brush tops of dough with eggwash. Bake until golden brown on top and browned on the bottom, about 12-14 minutes.

This recipe is very versatile and can be used to make many things including, cream buns, butterhorns, blueberry crumb buns, and crescents.


Monday, May 27, 2013

Strawberry Rhubarb Pie II

1 batch double crust pie dough (I used this recipe)
Filling:
3 cups chopped rhubarb (fresh or frozen)
1 cup chopped strawberries
4 tablespoons cornstarch
1 cup packed brown sugar
1/4 teaspoon cinnamon
1 teaspoon lemon juice
1 tablespoon butter
Topping:
1 tablespoon cream
custard, to serve

1. Preheat oven to 400°F and line a baking sheet with tin foil. Line a 9" pie plate with bottom crust and set aside.
2. In a small bowl mix together cornstarch, brown sugar, and cinnamon. Sprinkle 2 tablespoons of the sugar mixture on the bottom of the pie crust.
3. In a large bowl mix together rhubarb, strawberries, and remaining sugar mixture. Pour fruit into crust and sprinkle lemon juice over top and dot with butter. Brush the edges with cream and place over top crust.
4. Cut vent holes in the top crust and brush entire top of the pie with cream. Bake pie 45-50 minutes or until pie is golden brown and fruit is tender. If over-browning is occurring, cover with crust protector or tin foil.
5. Let pie cool completely or serve warm with hot custard! Store leftovers in the fridge. Enjoy!

Makes 1 pie.




Wednesday, May 22, 2013

Loaded Oatmeal Cookies

Adapted from here

1 1/2 cups rolled oats
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup walnut pieces

1. Preheat oven to 375°F. Line baking sheet with parchment paper.
2. In a large bowl mix together oats, flour, baking powder, and baking soda.
3. In another large bowl, cream butter, sugar, and brown sugar until light and fluffy. Blend egg and vanilla.
4. Blend flour mixture into butter mixture and then fold in coconut, chocolate chips, butterscotch chips, and walnut pieces.
5. Scoop heaped tablespoon fulls onto baking sheet, spaced about 3" apart, and then flatten slightly.
6. Bake 8-10 minutes until golden brown on the bottom. Let sit on pan for a few minutes before transferring to wire rack to cool completely. Serve & enjoy!

Makes 35-40 cookies.



Tuesday, May 21, 2013

Pastry Cream

Whether I'm in need of a quick filling for a cake or tart, or whipping up some Eclairs, Profiteroles, Bee Sting Cake or Skolebrød, this is my go-to pastry cream recipe! Adapted from Joy of Baking

3 egg yolks*
1/4 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
1 1/4 cups milk (whole or 2%)
1 teaspoon vanilla
1/2 cup whipped cream (optional)

1. In a heatproof bowl mix together sugar and egg yolks. Sift together the flour and cornstarch and add to the egg mixture, mixing until a smooth paste forms.
2. In a saucepan bring the milk just to a boil, until it's foamy. Remove from heat and slowly drizzle into egg mixture, whisking constantly. Pour the mixture back into the saucepan.
3. Place the mixture back over medium heat and cook until boiling and thickened. Remove from heat and stir in vanilla. Transfer pastry cream into a bowl and cover with plastic wrap, touching the surface of the cream.
4. Cool mixture to room temperature and then keep refrigerated until needed, up to 3 days. Stir before using to break up any clumps. For a lighter pastry cream fold in 1/2 cup whipped cream to cooled pastry cream.

*Freeze the eggwhites for a later date! Info here.

Fastelavnsboller (Cream Bun)

Sweet Dough:
1 package quick rise yeast
1 teaspoon sugar
1/4 cup warm water (110°F)
1 cup warm milk (110°F)
50 grams butter, softened
40 grams sugar
Pinch salt
2 eggs
550 grams flour
eggwash
Filling:
1 1/2 cups whipping cream
3 tablespoons instant vanilla pudding powder
1/3 cup icing sugar
Topping:
icing sugar

1. In a small bowl combine the yeast with 1 teaspoon sugar and warm water. Let stand until foamy, about 5-10 minutes.
2. In a stand mixer fitted with a paddle attachment, mix warm milk, butter, sugar and pinch salt, until the sugar has dissolved. Add eggs and yeast mixture, combining well.
3. Add the flour and mix well. The dough will be very sticky. Scrape down the sides of the bowl and cover bowl tightly with plastic wrap. Let rise in a warm place until doubled, about 30-40 minutes.
4. Deflate dough and turn out onto a floured surface. Knead a few minutes and add flour as needed. Divide into 16 pieces, weighing 2 ounces each. Using floured hands, round each piece into a ball.
5. Place on baking sheets lined with parchment paper, space at least 2" apart, about 8 per pan. Cover with damp towels and let rise in a warm place until doubled in size, about 30 minutes.
6. Preheat oven to 375°F and brush tops of dough with eggwash. Bake sweet rolls until golden brown on top and browned on the bottom, about 12 minutes. Let cool completely before filling.
7. Using a stand or hand mixer, whip cream until soft peaks form. Add pudding powder followed by icing sugar, and continue to whip until stiff peaks form. Place into a piping bag fitted with a large star tip.
8. Cut buns in half using a serrated knife and pipe whipped cream filling in the middle. Place the top back on and dust with icing sugar. Serve & enjoy!

Makes 16.



Saturday, May 18, 2013

Custard Tarts

Adapted from All Recipes

450 grams puff pastry
6 egg yolks
1/2 cup milk
1/2 cup whipping cream
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla

1. Preheat oven to 375°F and grease regular muffin pan. Roll out puff pastry until about 1/4" thick, use a 4.5" round cookie cutter to cut out pieces of pastry to fit in the muffin cavities.
2. In a saucepan over medium heat, whisk together milk, whipping cream, sugar, and cornstarch. Stir constantly until mixture is hot to the touch.
3. Slowly drizzle half of the hot milk mixture into the egg yolks to temper them, whisk constantly. Slowly pour the egg yolk mixture back into the hot milk mixture and place saucepan back over the heat.
4. Cook and stir the custard until thickened, about 5 minutes. Drop custard by tablespoonfuls into the puff pastry cases. Bake 20 minutes or until pastry is golden brown and custard is lightly browned.
5. Cool tarts completely and then, if desired, chill for about 2 hours before serving. Serve and enjoy!

Makes 1 dozen.


Tuesday, May 14, 2013

Bee Sting Cake (Bienenstich)

I followed the recipe by Smitten Kitchen. Instead of baking one 9" round I bake my cakes in a jumbo muffin pan, giving me 6 cakes all together, although I probably could have made 8. I also added some whipped cream stabilized with instant vanilla pudding powder to my pastry cream. This cake is delicious and freezes well!


*Update* I made this cake again, this time using a 9x13" pan! It turned out great, darker and more caramel-y on top. I cut the cake into 12 pieces.


Monday, May 13, 2013

Butterscotch Bundt Cake

1 box yellow or vanilla cake mix
1 small* instant vanilla pudding
1 small instant butterscotch pudding
1/2 cup canola oil
1 1/4 cups water
4 eggs
1/2 cup butterscotch chips
Ganache:
1 cup butterscotch chips
1 tablespoon butter, softened
1/3 cup whipping cream
Topping:
drizzle of caramel sauce
butterscotch chips

1. Preheat oven to 350°F. Grease and flour 10" bundt pan. 
2. In a large bowl whisk together cake mix, pudding mixes, canola oil, water, and eggs. Stir in butterscotch chips. Pour batter into prepared bundt pan.
3. Bake cake 55-60 minutes or until toothpick comes out clean. Let cake cool for about 10 minutes before inverting onto a wire rack to cool completely.
4. Place butterscotch chips and butter in small mixing bowl. Heat cream in a small sauce pan until it comes to a boil. Pour over butterscotch chips and let sit 3 minutes. Whisk until smooth and let cool to thicken.
5. Top cake with ganache, a drizzle of caramel sauce, and sprinkle over a few butterscotch chips. Serve & enjoy!

For mini bundt cakes, fill molds half full with batter and bake 20 minutes.
*3.4 ounces, four 1/2 cup servings.



Saturday, May 11, 2013

Apple Butterscotch Scones

Adapted from Devon Scones

225 grams flour
4 teaspoons baking powder
1/4 teaspoon salt
25 grams sugar
50 grams butter
150 ml milk
1 small apple, peeled, cored, and chopped
1/2 cup butterscotch chips
Topping:
1 beaten egg

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and sugar. Rub the butter into the flour until only fine pieces remain, the mixture should resemble breadcrumbs. Stir in apple and butterscotch chips.
3. Add milk to flour mixture and stir with a fork until soft dough forms. Turn out dough onto lightly floured surface, and handling as little as possible, pat into a 1" thick circle.
4. Using a 2" cookie cutter, cut out scones and place onto prepared baking sheet. Brush tops with beaten egg and bake 12-15 minutes or until golden brown on the top and bottom.
5. Place scones on a wire rack to cool. Serve with cream and jam along with a cup of tea!

Makes 8 scones.



Wednesday, May 8, 2013

Devon Scones

Adapted from Essentially England

225 grams flour
4 teaspoons baking powder
1/4 teaspoon salt
25 grams sugar
50 grams butter
150 ml milk
1 beaten egg, for brushing

1. Preheat oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl mix together flour, baking powder, salt, and sugar. Rub the butter into the flour until only fine pieces remain, the mixture should resemble breadcrumbs.
3. Add milk to flour mixture and stir with a fork until soft dough forms. Turn out dough onto lightly floured surface, and handling as little as possible, pat into a 1" thick circle.
4. Using a 2" cookie cutter, cut out scones and place onto prepared baking sheet. Brush tops with beaten egg and bake 7-10 minutes or until golden brown on the top and bottom.
5. Place scones on a wire rack to cool. Serve with cream and jam along with a cup of tea!

Makes 8 scones.




Saturday, May 4, 2013

Chocolate Orange Madeleines

Adapted from Laura In The Kitchen

2 eggs
1/2 cup sugar
1 teaspoon vanilla
zest of 1 orange
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter, melted
Topping:
1 cup melted chocolate chips

1. Preheat oven to 350°F. Grease and flour madeleine pan and set aside.
2. In a large bowl, whisk together eggs and sugar until thickened and pale in colour, about 3-4 minutes on high speed.
3. Reduce speed and add the vanilla, orange zest, flour, salt, and baking powder. Slowly drizzle in melted butter and mix until everything is combined.
4. Drop batter by tablespoonfuls into molds, filling about half full. Bake 8-12 minutes until edges are golden brown and toothpick comes out clean.
5. Turn out madeleines and let cool completely before dipping into melted chocolate. Let chocolate set and then serve & enjoy!

Makes about 2 dozen.





Little Chocolate Cakes

Adapted from Nestle

1/2 cup sugar
3 eggs
1/2 cup vegetable oil
1 3/4 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder
1 cup semi sweet chocolate chips, melted
1 can (300ml) sweetened condensed milk
Topping:
1 cup semi sweet chocolate chips
2 tablespoons butter
3-4 tablespoons cream

1. Preheat oven to 350°F and grease your mini loaf pan. In a large bowl blend together sugar, eggs, and oil for about 2 minutes or until pale and thickened.
2. In a bowl sift together flour, baking powder, baking soda, and cocoa powder. Add to egg mixture followed by melted chocolate and sweetened condensed milk. Stir until well combined and thick batter forms.
3. Divide batter among molds, filling 1/2 full. Bake 22-25 minutes or until toothpick comes out with just a few moist crumbs. Let cool completely before icing.
4. In a large bowl place chocolate chips and butter. Microwave on high for about 1 minute, stirring after 30 seconds, until chocolate has melted. Add cream and heat for another 20 seconds on high. Stir until smooth.
5. Dip tops of cooled cakes into the chocolate and then let topping set before serving. Enjoy!

Makes 1 dozen.



Wednesday, May 1, 2013

Orange Quick Bread

Adapted from Henri Bakes

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 tablespoon lemon juice
1/4 cup fresh orange juice
2 tablespoons canola oil
1 egg
1/2 teaspoon vanilla
3/4 cup sugar
zest of 1 orange

1. Preheat oven to 350°F and grease 9x5" loaf pan or paper mold. In a large bowl mix together flour, baking powder, baking soda, and salt. Set aside.
2. In a bowl mix together milk and lemon juice. Let stand until mixture starts to curdle, about 5 minutes. Whisk in orange juice, canola oil, egg, and vanilla.
3. In a large bowl mix together sugar and orange zest. Add milk mixture and stir well. Add flour mixture, all at once, and stir well just until batter forms. Pour batter into prepared pan.
4. Bake loaf for 50-60 minutes or until browned on top and toothpick inserted in the center comes out clean. Let cool to room temperature and then slice & serve!

Makes 1. I've called this a "quick bread" rather than loaf as it is dryer and not cake-like. This bread goes well with jam!