Posts Tagged ‘baking’

Hardcover

Oct 10, 2017 | 256 Pages

It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today.

Large hardcover makes a classic looking cookbook. Nice if you like to display books in your kitchen and especially nice if you like pink.

Super feature is that every recipe has a full page photo. But- the recipes do not suit my culinary style. Not at all. Overall I found the recipes lengthy. Lots of the recipes were the kind I know I would never try. But maybe you would. (Garnet Yam Pancakes with creme fraiche and caviar). And a few were just too common (chocolate chip cookies) My style is simple and healthy (and maybe a bit unique) so this cookbook is not for me. 

The Blogging For Books book review program provided this complimentary copy for review purposes. No other compensation was received. All opinions are my own.

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Coconut Cream Pie

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Ingredients:

Pie crust- 1 and 1/4 cups  flour, 1/3 cup shortening, 4 tablespoons cold water, and a dash of salt.

Meringue- 3 eggs whites, 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 6 tablespoons sugar.

Coconut Cream Pie filling – 4 eggs, 3/4 cup sugar, 1/4 cup corn starch, 3 cups milk, 1 tablespoon butter, 1 and 1/2 teaspoons vanilla, and 1 and 1/3 cup flaked coconut.

I go about this in 3 steps. Crust, filling, and meringue.

Stir together flour and a dash of salt. Using a pastry blender or fork, cut in shortening making small pieces. Sprinkle with the water and push moistened dough together forming a ball. Flatten somewhat with hands and roll out on a lightly floured surface. Unroll pastry into a 9 inch pie plate and prick the sides and bottom of the pastry in the pie plate with a fork . Line it with a double thickness of foil. Bake at 450 degrees for 8 minutes. Remove the foil and bake another 5 minutes or till golden. Cool on a wire rack.

For the filling, first separate the egg yokes from the whites; set whites aside for the meringue. Combine the sugar and cornstarch. Gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. (The bubbling will be slight and your hand will get really tired and hot near the end)

Remove the filling from the heat. Slightly beat the egg yokes with a fork. Gradually stir some of the hot filling into the yokes and stir. Then pour the egg yoke mixture into the hot filling and bring to a gentle boil. Cook and stir 2 minutes. (Keep it low and at a gentle boil. The filling is hot and sometimes it bubbles out at ya) Remove from heat and stir in butter, vanilla, and 1 cup coconut.

Pour the filling into the baked pastry shell and spread meringue over the warm filling. (Seal to edge) Sprinkle 1/3 cup coconut over the meringue and bake at 325 degrees for about 25 minutes.

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A delightfully honey-sweetened, nut-packed winter time tradition

Ingredients

1 box Pillsbury Hot Roll Mix, 1 cup hot water, 2 Tablespoons softened butter, 1 egg, 16 oz. finely ground walnuts, 3 Tablespoons brown sugar, & 1/2 cup honey. Make the nut mixture by mixing the ground walnuts with the brown sugar & honey. 

The Pillsbury Hot Roll Mix used to be sold in a blue box. Now it is in a yellow box. It also isn’t as easy to find in stores as it use to be, or so it seems here in the south. “Thanks” to my local Harris Teeter for gifting me this years box!

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Follow steps one, two, three, and beginning of step four on the back of the box. They are: 1) HEAT oven to 375 degrees. Combine contents of box and yeast packet in large bowl; mix well. 2) STIR in hot water, butter and egg until dough pulls away from the sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. 3) KNEAD dough for 5 minutes until smooth. To knead, fold dough over towards you; press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness. 4) COVER dough with large bowl; let rest 5 minutes.

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After resting 5 minutes, cut dough in half, keeping the other half under the bowl. On a lightly floured surface, shape dough and roll into a rectangle. Fill with 1/2 the nut mixture. Carefully seal by folding the sides over, one side at a time. Pinch the ends closed.

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Place on a lightly greased large baking sheet with the seam side down. Repeat with the other half. Bake 375 degrees for 12-15 minutes.

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Best the same day or within two days of baking.

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Banana Bars


Re-posted with permission from THE RIGHT RECIPE, Banana Bars is a moist cake-like dessert with tons of banana flavor.

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Here’s a wonderfully easy and extraordinarily tasty little bar recipe that I tried this week.  I needed to use up some over-ripe bananas and was in the mood to try something different.  Since I am traveling right now and not in possession of my collection of cookbooks, I moseyed on over to Tastespotting and searched for photos with the keyword “banana”.  So… this recipe is comes courtesy of Cooking Classy and it is definitely a keeper!  Enjoy!

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For the base:
1 1/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons applesauce
1 egg
1 cup over-ripe mashed bananas (about 2 large bananas)
For the frosting:
3 ounces cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 3/4 cups powdered sugar
1/2 cup pecans, lightly toasted and chopped
Directions:
Preheat oven to 350 degrees.  Combine all ingredients for the base in a large mixing bowl.  Mix with an electric mixer for 2 minutes.  Pour mixture in to a buttered 13×9 inch baking pan and spread evenly.  Bake about 20-25 minutes…until edges are just beginning to turn golden and center is puffed and set.  Cool completely.
Mix the 5 frosting ingredients together in a medium bowl.  Whip until fluffy.  Spread evenly over cooled banana base and sprinkle with chopped pecans.
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Evenly Rolled Dough Made Easy!

Simply place your dough between the DoStix of the desired thickness, make sure your rolling pin contacts the sticks on both ends and roll away, the DoStix will stop you when your dough is properly rolled.

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Who couldn’t use some help during the holidays?  Here is a great kitchen product to use for your baking creations.

Each set of DoStix contains six plastic guides for assuring a pastry thickness of 1/8″, 1/4″, and 1/2″. And 1″ thickness by using the 1/2″ sticks on the side. Pronounced dough sticks, this is a made in the USA product that is perfect for cookie making.

They are easy to use. Just place the DoStix size you need on both sides of the unrolled dough. The DoStixs work as a rack for the rolling pin and will allow you to only roll to the thickness of the sticks. Success!

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I don’t think they’re necessary for experienced bakers; however, this is a terrific idea for those new to rolling dough. New bakers, eager kid-helpers, and young adults can use these guide sticks for “evenly rolled dough every time”.

Thanks everyone for entering!

Congratulations Mary W. 

Here are your random numbers:

5

Timestamp: 2012-12-10 11:50:16 UTC

Add DoStix to your wish list, shop DoStix for someone you know, and enter the DoStix Giveaway here!

To Enter The Giveaway {2 ways to enter}

(1) Like DoStix on Facebook and leave a comment telling me you did this.

(2) Subscribe to Notes From Dawn and leave a comment here telling me you are a follower.

Pick the entries you would like to participate in and remember to leave a separate comment for each one so I can use Random.org to pick the winner! Please be sure to leave your email address. If I have no contact information, I can’t award you as winner. Contest ends December 9 @11:59 pm est. (available only to US residents) A winner will be selected at random using the integer generator from Random.org. The winner must respond within 48 hours of notification to claim their prize.

I received a set of DoStix to help facilitate the writing of an honest review. A positive review is not guaranteed, and all opinions are my own. No other compensation was received.

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This is my October book choice from Storey Publishing

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Gwen Steege

Everyone has a different idea of what makes a chocolate chip cookie truly perfect, but with 101 recipes, you are sure to find a favorite, or two, or three!

The 101 chocolate chip cookie recipes in this book were selected from the contestants that entered the Orchards Inn national chocolate chip cookie contest in 1987. From this collection you can find, or create, your favorite chocolate chip cookie.

This paper back book has two parts. The first part tells the history of chocolate and of the chocolate chip cookie. It also has some basic information about baking chocolate chip cookies Then the rest of the book contains a categorized listing of the recipes. Included in the recipes is the original Nestle Toll House recipe – the first chocolate chip cookie.

The book has two color print and an occasional generic cookie photo (none are from any of the actual recipes).The recipes are presented one per page making it easy to read and convenient to lay the book open and bake.

This book can be a great resource for a baker of any skill level. I recommend adding it to your kitchen library collection. Or giving the book as a gift, along with an empty container. hint 🙂

My thanks to Storey Publishing for allowing me to review this book. This book was provided in exchange for an honest review. No other compensation was received.

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Enjoy this terrific blackberry torte recipe, re-posted here with permission from Katrina at

Our freezer has long been a place of neglect in our kitchen. I don’t mean neglect in the don’t-open-that-door-or-you-might-find-something-living-in-there way, but rather the always-empty-save-for-some-cubes-of-ice-and-ice-cream way. A while back, I decided that one of the marks of a true grownup is a well-stocked freezer (yes, I realize that’s weird), so I started picking up a few freezer staples any time we went to the grocery store. Thanks to this new grownup-food-buying endeavor, frozen fruits and veggies have gradually made their way into our home and served us well on the occasions when we’re out of fresh produce and need something in a pinch.

Now the problem with stocking your freezer with too many frozen fruits and veggies, particularly in the summer, is that they stare back at you sadly from their cold state in those frosty bags any time you open the door. This recipe was born out of the consequential feeling of guilt. For too long an unopened bag of frozen blackberries, purchased for use in a never-made smoothie, sat in my freezer, until recently when I finally decided to give them purpose. Turns out, blackberries — even the frozen kind — are a pretty amazing addition to a basic torte, particularly one that’s warmed with brown sugar and cinnamon, two of the world’s greatest flavors. This is my favorite torte to date. And it’s officially made me a freezer believer.

Blackberry Torte

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter
• 2 eggs
• 1 lemon
• 1 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 2 cups blackberries, frozen or fresh

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, baking powder and salt.

In a large bowl, cream together sugars and butter until they’re light and fluffy (I like to use a hand mixer for this recipe rather than the standing mixer). Add eggs one at a time, and beat well until combined. Take the time to beat this mixture until it’s super fluffy and well-mixed; I think it’s worth it.

Gradually add the dry mixture to the wet, and mix until just combined.

Use a spatula to spread mixture evenly in a 9-inch spring form pan. Press the blackberries into the batter, scattering them throughout the pan so they’re evenly dispersed. It’s OK if it the pan seems super crammed with berries; the batter will rise around them.

Squeeze the fresh lemon juice over the top of the berries and batter. In a small bowl, mix together the cinnamon and remaining 2 tablespoons of sugar. Sprinkle cinnamon sugar mixture over top of the torte.

Bake for 45 minutes to an hour, until torte is a pretty golden brown and berries are bubbling.

What’s the best thing you’ve ever made with freezer staples? What sorts of frozen ingredients do you always have on hand? Does anyone regularly keep homemade dough, crusts or stocks in the freezer? I’d love to hear about it!

XO,
Katrina

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