White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Happy Valentine’s Day! I hope your day is filled with joy and love–even if that means cuddling your dog a little extra.

I did not plan on posting for Valentine’s Day. That all changed when I watched the latest episode of Kids Baking Championship. I watch almost any baking show available.

On the last episode, the challenge was to create a tart with crazy ingredient. Pink peppercorns were one of the ingredients given to use. So, laying in bed, watching these kids kill it in the kitchen I thought, “I can do that!”

Strawberry, chocolate, and a little spice from peppercorns just seemed like the perfect Valentines combination. So the stars aligned, and this recipe would be the perfect one to post on Valentine’s.

Also, I knew my husband would love it. Two birds, one stone.

The tart itself is nothing crazy–simple dark chocolate pate sucree (crust) sits on the bottom with a swirled airy white chocolate mousse to full it. The crazy comes in with the sauce for the top, cooked down fresh strawberries with pulverized pink peppercorns.

Pink peppercorns work perfectly with fruit because they are much more floral than normal black peppercorns. They also have less of a peppery bite.

Finished tart ready to be served

This is not a beginners recipe so as always I want to give you a few tips to help:

  • Creating a light mousse only takes a few ingredients and proper technique. You use both meringue and whipped cream. To create a perfect meringue use room temperature egg whites and ensure there is not even a fleck of egg yolk in the whites.
  • Folding is how your incorporate meringue and whipped cream into the chocolate. Folding is not like whisking or stirring. To fold you gently cut down the middle of your mixture with a spatula, then fold over one half of the mixture over the second half. Repeat until everything is blended.
  • Always chill your tart shell before rolling it out, fit the shell to the tart pan once cooled, and also chill again before baking it once it is fit into the tart pan. This will prevent shrinkage.
  • Always poke holes with a fork in the bottom of the tart dough to prevent it from puffing during baking.

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

White Chocolate Mousse Tart + Pink Peppercorn Strawberry Sauce

Ingredients

  • For the Crust:
  • 1/3 Stick of Cold Butter, cut into cubes
  • 1 1/3 Cups of All Purpose Flour
  • 3 Tablespoons of Dutch Process Cocoa Powder
  • 1/2 Cup of Powdered Sugar
  • 1/8 Teaspoon of Salt
  • 1 Large Egg
  • For the Mousse:
  • 6 Ounces of Good White Chocolate
  • 1 1/4 Cups of Whipping Cream
  • 2 Large Egg Whites, room temperature
  • 1/2 Teaspoon of Vanilla Extract
  • 1/8 Teaspoon of Cream of Tartar
  • For the Sauce:
  • 1lb of Fresh Strawberries
  • Juice from 1/2 Lemon
  • 1 Tablespoon of Pink Peppercorns
  • 1/4 Cup of Sugar

Instructions

  1. First create the tart dough.
  2. In a food processor combine the flour, sugar, cocoa powder, and salt. Pulse until the ingredients are combined.
  3. Next add in the cold butter. Pulse the mixture together for approximatley 15 seconds or until the mixture resembles chunky sand. You want the butter to be in shape of various sized pebbles.
  4. Add the egg into the food processor and mix until combined.
  5. Pour the dough out onto a floured surface and form it into a ball. Wrap the dough ball in plastic wrap and allow it rest in the fridge for one hour.
  6. While the dough chills, create your mousse.
  7. In a double boiler over medium heat, combine 1/4 cup of the whipping cream with the white chocolate.
  8. Stir continually until the chocolate is melted and smooth. Once smooth, set aside to allow it to cool for at least 15 minutes.
  9. Next make your merigue by combining the egg whites and cream of tarter in a stand mixer. Beat the egg whites on medium speed until stiff peaks form.
  10. Place the meringue in a seperate bowl, and then clean the mixing bowl.
  11. Make the whipped cream by combining the remaining heavy whipping cream and the vanilla extract in the bowl of your stand mixer. Mix on medium speed until stiff whipped cream forms.
  12. In a large bowl, fold 1/2 of your meringue into the white chocolate until it is fully incorporated. Fold the remaining 1/2 of meringue into the mixture.
  13. Next fold 1/2 of your whipped cream into the merigue and white chocolate mixture until it is well combined. After fully combined, fold in the remaining 1/2.
  14. Cover and allow the white chocolate mousse to rest in the fridge while you finish the tart crust.
  15. After the tart dough has chilled for one hour, place your dough on a well floured surface. With a floured rolling pin, roll out your tart dough into a sphere that is two inches larger than the tart pan you plan to use.
  16. Place the tart dough into the pan and pressing it in. You want to form the dough to the pan completely then trim off the ends. Poke the bottom of the tart pan with a fork.
  17. Place the tart pan in the fridge to allow the dough to cool while you preheat your oven. Preheat your oven to 375 degrees Fahrenheit.
  18. Once the oven is heated, line the dough with parchment paper then fill it with pie weights.
  19. Bake for 20 minutes.
  20. Allow the crust to cool completely before filling it.
  21. While the crust cools, create your strawberry sauce.
  22. Rinse, hull, and slice your strawberries into large chunks.
  23. Place the strawberries into a small saucepan along with the sugar and lemon juice.
  24. Heat the mixture over medium heat until it reaches a boil.
  25. Once boiling, reduce the heat to medium-low and allow the strawberries to cook for 20 minutes.
  26. While the strawberries cook, grind or pulverize the pink peppercorns into a course powder.
  27. After 20 minutes is up, remove the strawberry sauce from the heat and stir in the pink pepper. Set the mixture aside to cool.
  28. Finish the tart by smoothing the white chocolate mousse into the chilled tart shell. Then, allow it to set up in the fridge for at least one hour.
  29. Slice and serve the tart with the stawberry sauce.
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https://epicuropedia.com/2019/02/14/white-chocolate-mousse-tart-pink-peppercorn-strawberry-sauce/

A close up of the tart

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Chai Milk Cake

Chai Milk Cake

Being able to bake a cake is the cornerstone of becoming a good baker–especially an at-home baker. But if you are anything like me (I have been baking since my teenage years), you may feel as though you have baked every type of cake there is. After enough time you start pulling away from baking the same old cakes, and bake new and exiting things. At least until a new and exciting cake idea comes along.

A few weeks ago I read about the idea of a milk cake and was thrilled – I found a cake I have never made before.

The concept is simple. Much like a tres leches cake, you bake a dense cake then soak it in flavored milk. The result is half custard, half super moist cake. The milk mixture for the soak is similar to that of a tres leches, but you take the time to flavor the cream by heating it up and steeping it.

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Like many of my recipes, you can steep the milk with anything. Any tea, honey, cinnamon, vanilla–the list is endless.

Within the last year I have started to like chai tea. The spicy flavors of chai tea steeped in the milk soak would be the perfect balance to a sweet and sticky cake. I carried the flavor of the chai tea into the topping for the cake.

Again, this cake would pair well with many toppings, whipped cream, caramel, and most fruits. I chose to make a fig, apricot, golden raisin compote to keep with the theme of warm winter flavors.

After testing the recipe out, I served it at a quaint little dinner party last weekend. I normally find fault in my own baked goods but could not find much fault in this cake. The cake did not last through the weekend.

Chai Milk Cake

Chai Milk Cake

Ingredients

  • For the Compote:
  • 2 Cups of Water
  • 1 1/2 Tablespoons of Honey
  • 1 Chai Tea Bag
  • 1/2 Cup of Dried Apricots, quartered
  • 1/2 Cup of Dried Figs, quartered
  • 1/2 Cup of Golden Raisins
  • 1/2 Vanilla Bean
  • 2 Tablespoons of Whiskey
  • For the Cake:
  • 2 Sticks of Butter, softened
  • 1 Cup of Sugar
  • 3 Large Eggs
  • 1 1/2 Cups of All Purpose Flour
  • 1/2 Teaspoon of Salt
  • 1/2 of a Vanilla Bean
  • 1 Teaspoon of Vanilla Extract
  • 2 Teaspoons of Baking Powder
  • 1/2 Cup of Whole Milk
  • For the Soak:
  • 1 - 12 Ounce Can of Sweetened Condensed Milk
  • 1 - 15 Ounce Can of Evaporated Milk
  • 1 Cup of Heavy Cream
  • 1 Teaspoon of Vanilla Extract
  • 5 Chai Tea Bags

Instructions

  1. In a small saucepan, combine the water, honey, and 1 chai tea bag. Bring to a boil over medium heat.
  2. Next stir in the raisins, figs, apricots, whiskey, and the scrapings from the inside of the vanilla bean.
  3. Reduce the heat to medium-low and cook the mixture for 5 minutes before removing the tea bag.
  4. Cook the mixture for an additional 10 minutes, or until the liquid turns to a light syrup.
  5. Set the mixture aside to cool before serving.
  6. For the cake, preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and set aside for later.
  7. In your stand mixer, cream together the butter and sugar until light and fluffy. This takes about 5 minutes.
  8. Slowly add in the eggs, one at a time, until fully combined and the mixture is fluffy.
  9. Combine all of your dry ingredients, then slowly sift in one-half of the dry mixture into the butter mixture. Mix until combined.
  10. Next add in the milk, vanilla extract, and the scraped inside of the vanilla pod. Mix until combined.
  11. Finally, add the remaining one-half of the dry mixture, mixing until fully combined.
  12. Pour the cake batter into your prepared cake pan and bake on the middle rack for 50 minutes, or until a toothpick inserted into the center comes out clean.
  13. Once your cake is baked, remove it from the oven and let it cool.
  14. While the cake cools, prepare your chai milk soak mixture.
  15. In a small saucepan, combine all of the ingredients for your milk soak.
  16. Over medium heat, bring the mixture close to a simmer, then turn off the heat. Allow the tea to steep uncovered for 10 minutes.
  17. After they have steeped, remove the tea bags from milk mixture.
  18. Turn out your cake onto its serving tray. Gently pour your milk mixture onto the cake.
  19. The soak will not fully absorb initially, so spoon any extra soak back onto the cake before serving.
  20. Serve the cake with the compote. The cake will last one day.
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https://epicuropedia.com/2019/02/04/chai-milk-cake/

Finsihed soaked cake topped with compote

 

Lemon & Cream Cheese Babka

Lemon & Cream Cheese Babka

I will be the first to admit that I am not a professional baker. I have baked for many, many years, but am in no way at the level of professional. I have just as many bad days in the kitchen as good ones.

This is especially true when it comes to yeast. Yeast is my kryptonite.
Anytime I go into the kitchen with plans to bake yeast risen bread, I am fully prepared to have the bake come out wrong. The silver lining is that you can always learn by messing up.

This past weekend may have been my worst weekend in the kitchen to date. I decided to challenge myself by attempting a Babka. A Babka is a traditional Jewish sweet yeast risen bread that is swirled with chocolate or cinnamon. The bread dough itself is basically a brioche dough. Technically speaking, it is medium of the difficulty of yeast breads.

Three days and four attempts is what it took to get this recipe right. I threw out two doughs and one finished loaf before the fourth and final loaf came out soft and pillow-like. So you do not make the same mistakes, I wanted to share what I learned from my experience. What else is a blog good for?

As for the filling, (per usual) I did not want to take the traditional route. My husband’s grandmother gave me a some homegrown lemons. Her lemon tree yielded for the first time this winter. Lemon is the perfect pick-me-up during the cold months when we lack sun and fresh ingredients. I juiced and zested them, combined them with softened cream cheese, then rolled the mixture up into the dough. My poor husband had to go to the store to get me more cream cheese after I threw out my third attempt.

The finished loaf is delightfully sweet, with a hint of tang. I think a glob of raspberry jelly would adorn a slice of fresh baked lemon cream cheese babka perfectly.

Several slices of lemon cream cheese babka sitting on a wood tray

What I learned throwing out three batches of babka dough:

Batch one and two:

  • Always check your yeast. Yeast will last in the fridge, but of course not forever. Instead of wasting your time making an entire batch of dough to only realize that it will not rise, take the first 5 minutes and make sure the yeast you are using is alive. It is simple, always bloom your yeast in warm water or milk (depending on the recipe). If it sits for 5-10 minutes and it is not bubbly…your yeast is bad. If it is bubbly…it is living!
  • Make sure your ingredients are not cold. If you know you are baking with yeast, set out your eggs, flour (if you store it in the fridge), etc in advance to ensure it is they are room temperature. Cold items will slow down the growth of your yeast. Just like a warm environment will speed up the yeast’s growth.

Batch three:

  • Kneed your dough for longer that you think. Let me explain: Written recipes have various times for kneading dough with a stand mixer. Truly you can only tell when a dough is ready by touch or sight. Just because a recipe says knead for 5 minutes, does not mean that dough will be ready to rise after 5 minutes of kneading. It is easiest to tell when a dough is ready by kneading it by hand. If that is not you (me either), then you must look at your dough to see if it has been kneaded enough. If the recipe says the dough should “pull away from the bowl and form a soft smooth dough”, then make sure it does just that. Otherwise your finished bread will be more like cake than bread.
  • It often takes longer than the recipe says to let your dough double during a rise. Each home and each region is different. For example, I live in the deep south where it is humid. So during the summer it may take less time for my dough to rise. Right now it is dead of winter, and it took a bit longer for my dough to rise to double. My house was very cold. The moral of the story–watch your dough and only move on to the next step when the dough has actually doubled. Do not simply let it sit for the time designated in the recipe.
  • This is babka specific. Some methods call for slicing your rolled up dough down the middle then twisting it. Next, you stuff it into your bread pan to allow it to rise. The finished loaf has exposed filling on the top. The slicing method works great for certain fillings, but not all fillings. Cinnamon sugar or chocolate are ideal, cream cheese is not ideal to cook exposed to the heat of your oven. For my version I used a different method, I did not slice the dough. I rolled it up then twisted it together before placing it in the loaf pan. This way the filling stayed inside of the bread without being directly exposed to the heat of the oven. Consider the method of babka rolling you want to use based upon the type of filling you stick in your babka. Literally you can stuff anything inside a babka, sweet or savory.Upclose picture of the inside of the lemon swirrled babka

Lemon & Cream Cheese Babka

Lemon & Cream Cheese Babka

Ingredients

  • For the dough:
  • 3 Cups of All Purpose Flour
  • 1/2 Cup of Granulated Sugar
  • 1/2 Cup of Warm Milk, between 100-110 degrees Fahrenheit
  • 2 Eggs
  • 1/2 Tablespoon of Yeast
  • Zest from 1 Lemon
  • 1 Stick of Butter, softened
  • 1/2 Tablespoon of Salt
  • For the filling:
  • 1 Eight Ounce Block of Cream Cheese, softened
  • 1 Lemon
  • 1/4 Cup of Powdered Sugar
  • 1 Teaspoon of Vanilla Extract

Instructions

  1. In a small bowl bloom your yeast: Pour in warm milk then sprinkle your yeast over the top. Do not stir. Allow the yeast to bloom for approximately 5 minutes, or until small bubbles form.
  2. While you yeast blooms, prepare your stand mixer. In the mixing bowl, with a dough hook attached, combine your flour and sugar.
  3. After you yeast has bloomed, pour it into the flour mixture. Turn you stand mixer on low and allow it to begin mixing.
  4. Next add in your eggs and vanilla. Mix until it all comes together. If the mixtures looks too dry and crumbly add in more milk.
  5. Turn you mixer up to medium and add in your butter one tablespoon at a time. Let each piece of butter fully incorporate before adding the next. When you are ready to add in the last piece of butter, pour in your salt as well.
  6. Knead the dough on medium speed for approximately 10 minutes, or until a smooth elastic dough that pulls away from the side of the bowl forms.
  7. Place the finished dough in a bowl that is coated in cooking spray, then spray cooking spray over the top of the dough. Tightly cover the bowl with plastic wrap.
  8. Allow the dough to rise, in a draft free place, for approximately 1 1/2 to 2 1/2 hours, or until doubled in size.
  9. While you dough rises, create your filling.
  10. In a small bowl, zest and juice your lemon.
  11. Next, whisk in the remaining ingredients to the lemon filling until the mixture is smooth and fully combined. Set aside, covered, until ready to use.
  12. Once the dough has doubled, gently turn it out onto a heavily floured surface.
  13. With a floured rolling pin, roll the dough out to create a 16x12 inch rectangle.
  14. Spread your lemon cream cheese filling onto the dough, leaving a 1/2 inch space around the outside of the dough.
  15. Starting at the short side, roll up your dough like you would a jelly roll. Press the ends into the roll to seal.
  16. Fold your roll in half, then twist the halves around itself at least four times.
  17. Place the loaf into a greased bread pan. Loosely cover with plastic wrap and allow it to rise to double. At least 1 1/2 to 2 1/2 hours.
  18. Once doubled, preheat your oven to 350 degrees Fairenhiet.
  19. Bake the bread for 30 minutes on the middle rack. After 30 minutes, bake it for an additional 30 minutes covered in aluminum foil to avoid over browning.
  20. A thermometer in the middle should read 190 degrees. If after an hour of baking the middle is not done, cook the loaf for an additional 10 minutes.
  21. Let bread cool before slicing.
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https://epicuropedia.com/2019/01/25/lemon-cream-cheese-babka/

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Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

My latest Connect Savannah food feature on The Topiary Cake Design (I will post the article this week) reminded me just how much I love to bake. So this week I told myself I would get back into the kitchen and practice what I love.

I am not going to sugar coat it–I have been slacking in the blog/baking/cooking department. The holidays drained me, especially considering how much of an introvert I tend to be. I truly have no excuse considering my Christmas decorations and house have been cleaned since the day after Christmas. Truly, I have just been lazy.

Going back into the kitchen needed to start with a bang. I have been baking since I was young, so an intermediate pastry recipe would be a great challenge.

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For those who do not know the difference in pastries verses regular baked goods let me explain. Unlike cakes, breads, or other common baked goods, making a pastry refers to a very specific type of dough or baked item that is created using a sweet dough. For example, when you make a pie crust for a pie, you are making a pastry. Other common pastries include croissants, eclairs, macarons, profiteroles, tart shells, and Kouign Amann. The dough for making a pastry is commonly made with flour, fat, sugar, and water, which you can see is very different than the dough for making a bread. The tricky part in making a proper pastry comes with the type of pastry for which you opt—for example croissants require a process called lamination. Lamination is the folding in of cold butter to create layers. It takes many hours and proper technique to succeed.

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You may be asking, what the heck is a Kougin Amann? By far it is one of the most delicious pastries put on this earth. Originating in France, the time consuming bite sized croissant and brioche cross is made with a ton of butter, which is to be expected with a French pastry. The end result of folding cold butter into your dough (laminating), then slicing it, coating it in coarse sugar, and smashing it into muffin tins creates a sweet crunchy flaky palm sized treat. The best part, the technique of using a muffin pan leaves a large hole in the center of the pastry, perfect for filling your Kougin Amann with anything you desire.

My selection was salted caramel. The butter used to create the layers of your Kougin Amann bring saltiness to the pastry, so why not complement the overall flavor of the baked good by amplifying its qualities with a salty-sweet filling.

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I will warn you, this recipe is not for a beginner. It takes patience and love to get through the process. I do not want to discourage anyone from trying the recipe, I truly hope you are inspired, even beginners, to try this recipe out. The only way to learn is to try. I could probably fill a dumpster with the amount of baked goods I have thrown out due to trying. You have to start somewhere.

 

Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

Ingredients

  • For the Salted Caramel:
  • 1 Cup of Granulated Sugar
  • ½ Cup of Heavy Cream, room temperature
  • 2 Tablespoons of Unsalted Butter
  • 1 Teaspoon of Salt
  • 1/4 Cup of Water
  • For the Pastry:
  • 2½ Tablespoons of Dry Yeast
  • 1⅓ Cups of Warm Water, do not exceed 105°F
  • 4 Cups of All Purpose Flour
  • 2 Teaspoons of Salt
  • 1¾ Cups Of Salted Butter, cold
  • 1 Cups of Granulated Sugar

Instructions

  1. First make your salted caramel.
  2. In a small saucepan, combine your sugar and water then stir to combine.
  3. Heat mixture over medium heat, do not stir anymore. Cook it until the mixture has turned a deep amber, approximately 10 minutes.
  4. Once cooked, turn of the heat of the stove and whisk in your butter, cream, and salt. Stir until the mixture is smooth and fully combined, then remove it from the stove.
  5. Set the caramel aside, covered, to cool while you make your pastry.
  6. In your stand mixer, combine your yeast and warm water. Allow yeast to bloom for approximately five minutes.
  7. Attach your dough hook, then add in your flour and salt. Mix on low until combined and a dough begins to form.
  8. Turn the stand mixer speed to medium, and mix for five minutes or until dough shapes into a smooth elastic ball.
  9. Tightly cover the bowl with plastic wrap and allow the dough to rise for twenty minutes.
  10. While the dough rises, prepare your butter block.
  11. Shape your butter into one mound, then shape and flatten the butter until it is a rectangle approximately 10x8 inches.
  12. Cover your butter in plastic wrap and place it back in the fridge to cool until you are ready to use it.
  13. Turn you risen dough out onto a lightly floured surface.
  14. Roll out your dough into a 16x10 rectangle. Place your butter block in the center of your dough.
  15. Fold the exposed edges over your butter as to completely enclose your block of butter. Next, roll the dough into a 18x8 rectangle.
  16. Fold your dough by thirds, like a letter, to start creating layers.
  17. Plastic wrap your dough, then place it in the fridge to allow the butter to get cold again. Let the dough rest for 1 hour.
  18. After the hour, place your dough back onto your floured surface and roll out into an 18x8 rectangle. Fold the dough again like a letter. Place the dough back in the fridge to let it rest for an 1 hour.
  19. Preheat your oven to 375 degrees Fahrenheit and prepare a 12 cup muffin pan by coating it in butter. Set aside the pan aside.
  20. Roll your chilled dough to a 17x13 rectangle, then slice off 1/2 inch from each end of the rectangle.
  21. Generously coat both sides of your dough with your 1 cup of granulated sugar. This will create the crunchy outside.
  22. Slice dough into equal 4x4 inch squares.
  23. Place each square into the center of each muffin cup.
  24. Fill each cup with approximately 1 tablespoon of your cooled salted caramel. Fold in the four corners of each square to meet in the center.
  25. Loosely cover the muffin pan and allow the dough to rise for another 20 minutes.
  26. Bake your dough for 25-30 minutes on the center rack.
  27. Once golden brown, remove from the oven to allow them to cool.
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Maple & Burnt Cinnamon Cakes

Maple & Burnt Cinnamon Cakes

After reading the title, you may be asking yourself–what the heck is burnt cinnamon? When I first heard of it, I thought the same thing. Of course I was curious to know what it tasted like, so baking time ensued after a short deliberation on how to use it.

I will say this–making burnt cinnamon is one of the easiest things ever. You literally take a cinnamon stick, place it on a sheet pan, and torch it with a brulee torch. Voila! You have burnt cinnamon.

Charring the outside changes the flavor of the cinnamon. It mellows it out and adds roasted chocolatey notes. It only changes the flavor slightly, so you can use it in any recipe that calls for cinnamon.

I am hooked. I will probably forever char my cinnamon before adding it to a recipe.

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After it is charred you can grate it yourself, or steep in it milk to transfer the flavor. For this recipe I did both.

Since the air is so crisp and cool out, completely unlike the low country, I wanted to use a few falls flavors. Do not get me wrong, I love pumpkin but I wanted to stay clear of it as a fall flavor. Maple seemed ideal, and would be easy to impart into any recipe as the sweetener.

I created these tiny cakes by baking them in a maple leaf cake mold. You can bake the batter in any miniature cake mold or bake the entire cake in a bunt cake pan. I recommend a bunt cake pan, if you go big, because the batter results in a denser cake.

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Maple & Burnt Cinnamon Cakes

Maple & Burnt Cinnamon Cakes

Ingredients

  • 1 Stick of Butter, softened
  • 1/2 Cup of Brown Sugar, packed
  • 1/2 Cup of Maple Syrup
  • 1 Cinnamon Stick
  • 1/2 Cup of Milk
  • 1 Egg
  • 1 1/2 Cups of Flour
  • 1/4 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Vanilla Extract
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Powdered Sugar

Instructions

  1. Burn the outside of your cinnamon stick with a torch. Set aside to cool.
  2. Once cooled grate 1/2 teaspoon from the cinnamon stick and set aside.
  3. In a small saucepan, combine your milk and cinnamon stick. Bring to a low simmer then cover and let steep for approximately 15 minutes. Set milk aside to let cool before using.
  4. Preheat your oven to 350 degrees Fahrenheit, and prepare your cake pan by coating it in butter then flour. Be sure to shake out the excess flour.
  5. In your stand mixer, cream together your butter and brown sugar. Beat on medium for approximately five minutes or until light and fluffy.
  6. While the butter mixes, prepare your dry mix. In a bowl mix together your flour, baking soda, baking powder, salt, and grated burnt cinnamon. Set aside.
  7. In another bowl, whisk together your eggs, 1/4 cup of milk, vanilla, and maple syrup. Set aside.
  8. With the stand mixer on low, mix in 1/3 of your dry mixture. Next, mix in 1/3 of your wet mixture. Continue alternating between wet and dry, ending on the addition of the final 1/3 of your we mixture. Do not over mix.
  9. Pour your batter into the desired pan and level off. If using mini cake pans, only fill each one until 2/3 full.
  10. Bake your mini cakes for 20 minutes. For a full cake, it should take approximately 45 mintues to bake. To check doneness, insert a toothpick into the center of the cake and if it comes out clean the cake is baked.
  11. Remove the cake(s)from oven and allow to cool completely before glazing.
  12. To create the glaze, combine powdered sugar with 2 tablespoons of cinnamon milk. Whisk together until smooth, add more milk as needed if glaze is too thick. You want the glaze to resemble a thin paste.
  13. Glaze the outside of a large cake by pouring the glaze over the cake. For the small cakes, you can dunk the tops into the glaze.
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Blueberry Pie & Lemon Cookies

Blueberry Pie & Lemon Cookies

The end of summer inches closer day by day. Although I am ready for cooler days, I will not miss the beautiful bounty that summer brings. So as of late, when I bake, I find myself leaning towards the best fruits of summer. You cannot argue with the proposition that lemon and blueberry are some of the best summer fruits.

Although I am not the biggest fan of fresh blueberries—it’s a texture thing–I love the way they taste baked into something. Lemon is the perfect counterpart to balance the sweet fruit. The southerner in me always leans towards making a pie or cake, but when I make something so large, my husband has trouble eating all of it. A simple solution is to make something smaller: cookies. To meet in the middle, I created cookies that taste like pie using all of the best ingredients of summer.

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A few tips for making better cookies:

  • Be careful not to overwork your dough, if you do your cookies will become tough.
  • To prevent overworking the dough, mix together your ingredients until they are just together.
  • Never kneed your dough.
  • To prevent cookie spread, chill your dough before baking. This allows the butter to harden back up.
  • Parchment paper is the perfect way to prevent your cookies from sticking to the pan.

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Blueberry Pie Cookies

Category: cookies

Cuisine: American

Ingredients

  • Cookie Ingredients:
  • 1 Stick of Butter, softened
  • 1 Cup of Brown Sugar
  • 1 Egg
  • 1 1/2 Cups of Quick Cooking Oats
  • 2 1/4 Cups of All Purpose Flour
  • 1/4 Teaspoon of Baking Powder
  • 1 Cup of Fresh Blueberries
  • 1/2 Teaspoon of Salt
  • Lemon Glaze Ingredients:
  • 1-2 Tablespoons of Fresh Lemon Juice
  • 1 Cup of Powdered Sugar

Instructions

  1. Cream together your butter and sugar with a mixer, either a stand mixer or with hand mixer.
  2. In a separate bowl mix together your salt, flour, baking powder, and oats.
  3. Mix in one-half of your dry mixture into the creamed butter. Once fully incorporated, mix in your egg followed by the remaining amount of dry mixture. Mix on medium speed until fully combined, being sure not to over mix.
  4. Place the cookie dough in the fridge for 30 minutes to allow the butter to chill. This will help prevent too much spreading.
  5. While to cookie dough chills, preheat your oven to 350 degrees Fahrenheit. Prepare two cookie sheets by lining them with slip mats or parchment paper.
  6. To form your cookies, roll the desired amount of dough into a ball then flatten the ball into a disc. Place the round on your cookie sheet then place 5-6 blueberries in the center of the dough.
  7. One all of your cookies are assembled bake the cookies for approximately 10 minutes, or until golden brown on the edges.
  8. Allow the cookies to cool completely before apply the glaze.
  9. Create your lemon glaze by combining powdered sugar and 1 tablespoon of lemon juice in a small bowl. Mix until fully combined. The glaze should be thick but pourable, so add more lemon juice as necessary to get the desired thickness.
  10. Glaze cookies once they are cooled, and allow the glaze to set for 10 minutes before serving.
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https://epicuropedia.com/2018/08/28/blueberry-pie-lemon-cookies/

Jerusalem Bagels with Burnt Honey Cream Cheese

Jerusalem Bagels with Burnt Honey Cream Cheese

Savory, nutty homemade Jerusalem bagels and a side of decadent, condensed burnt honey creamed cheese–it’s a baking recipe that I know everyone will love.

I am super ecstatic about this post and sharing a recipe that I will be adding to my list of rotating go-tos. As someone who constantly cooks, I can state with confidence, on behalf of all of the home cooks out there, it is rare that you find a recipe that is both easy and a show stopper.

The recipe makes Jerusalem bagels, which are different from a normal bagel due to the lack of boiling. Even though the bagels are not boiled, the flavor is still amazing. They taste reminiscent of a bagel/pretzel hybrid. By forgoing the step of boiling, you are saving on time and work, hence making the process a lot easier.

I recommend you eat these warm out of the oven or warm them up if you are eating them at a later time. They go with just about anything, hummus, cream cheese, cheese, etc.

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I wanted something sweet yet unique, so spruced up some cream cheese by making burnt honey. The process of “burning” honey is simply caramelizing it a bit, to give it a deeper more condensed flavor. A quick warning–once you eat honey like this you will never go back.

As for the topping, I glazed them with honey to add a bit of sweetness and keep with the honey theme and a sprinkling of sesame seeds to add nuttiness. The recipe is extremely versatile, serving as a great base for any topping or mix-in. In the future, I will be posting many more versions of Jerusalem Bagels.

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Jerusalem Bagels with Burnt Honey Cream Cheese

Yield: 6

Ingredients

  • Bagel Ingredients:
  • 1 Tablespoon of Quick Acting Yeast
  • 1 1/2 Cups of Milk, warm but not higher than 100 degrees Fahrenheit
  • 4 1/2 Cups of All Purpose Flour
  • 2 Teaspoons of Sugar
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Baking Powder
  • Olive Oil
  • 4 Tablespoons of Honey
  • Sesame Seeds for Topping
  • Burnt Honey Cream Cheese Ingredients:
  • 1 Block of Creamed Cheese, softened
  • 1/2 Cup of Honey

Instructions

  1. First make your burnt honey creamed cheese. Pour your honey into a small saucepan and heat over medium heat.
  2. Cook the honey for about 10 minutes, until it turns a light amber color and thickens slightly. The honey will foam as it cooks, that is okay.
  3. Once reduced, set aside to let the honey cool completely.
  4. In a small mixing bowl, combine your burnt honey and creamed cheese. Stir to desired combination, swirled or fully mixed.
  5. Place mixture in a sealable container and place in the fridge until ready to serve.
  6. Begin making your bagels by blooming your yeast in the warm milk, allowing to sit for about 5 minutes.
  7. In a stand mixer or large mixing bowl, mix together your flour, baking powders, sugar.
  8. Pour in your bloomed yeast and milk, then mix until combined. Lastly mix in your salt as to not kill the yeast.
  9. Add your dough hook to your stand mixer, and kneed the mixture on medium for five minutes. A soft pliable dough should form. If the dough looks dry, add more milk as needed.
  10. After the dough has been kneaded, remove the dough from the mixer and rub on a light amount of olive oil.
  11. Place coated dough in a large oiled bowl, cover tightly. Allow to rise for at least one hour, or until it has doubled in size.
  12. Once the dough has risen, preheat your oven to 450 degrees Fahrenheit. Prepare two sheet pans by lining them with slip mats or greased parchment paper.
  13. Gently remove the dough from the bowl, and section the dough into six even pieces.
  14. On a lightly floured surface, roll each section of dough into a log that is about 12 inches long. Attach the ends together to create an oblong circle. Gently place on the prepared sheet pan.
  15. After the bagels are prepared, allow them to rest for 15 minutes.
  16. Before baking, slather each bagel with honey and a sprinkling of sesame seeds.
  17. Bake for 10 - 15 minutes, or until a golden color and cooked through.
  18. Serve with burnt honey creamed cheese.
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https://epicuropedia.com/2018/08/24/jerusalem-bagels-burnt-honey/

 

Pluot & Almond Galette

Pluot & Almond Galette

Summer is all about seasonal cooking with the freshest ingredients (and laying by the pool too), so when I make a trip to the store I grab the produce that looks best and is in season, it automatically drives what I will make next. The same applies if I spot something fun and unique that I have never tasted before–my mom taught me to try everything at least once. Not too long ago I spotted pluots, a plum and apricot hybrid. A fruit that has the best of both and that is easy to bake with.

Being lazy after a long summer day laying by the pool, I do not always have the most energy to really make my baked goods pretty. Sometimes you just want the end result without all of the work. A galette is perfect for that baker.

A galette is essentially a free form pie, great for those of us that struggle with making our baked goods pretty. A bit more rustic, you simply roll out your pie crust, pour your filling in the middle, and fold the edges up and over. The center stays open allowing the sugar in the filling to cook down and get extra gooey.

For this recipe I use brown sugar instead of regular sugar; it adds a deeper flavor to the baked good

There are a few tricks to remember when making a pie crust because we all know they can be very tricky:

  • Make sure your butter is very cold, the same applies if you are using lard or shortening.
  • Use a pastry cutter, and if you do not have one use a large fork.
  • Do not overwork or your pastry will become tough.
  • Adding a bit of vinegar allows the glutens to relax, so your dough is not tough.
  • Always let your dough rest in the fridge at least 30 minutes before using.

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Pluot & Almond Galette

Ingredients

  • Crust Ingredients:
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 sticks cold unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon of sugar
  • 5 tablespoons ice water. Add more if needed
  • Galette Ingredients:
  • 1 Tablespoon of Brown Sugar
  • 3 Tablespoons of All Propose Flour
  • 2 Tablespoons of Butter, cut into small pieces
  • 1/2 Teaspoon of Salt
  • 6 Pluots, sliced
  • 1 Tablespoon of Vanilla Extract
  • 1 egg yolk
  • 1 Tablespoon of Milk
  • 1 Cup of Sliced Almonds, coarsely chopped

Instructions

  1. In a mixing bowl, combine flour, sugar, salt and mix until combined.
  2. Cut in your butter with a pastry cutter until butter is mixed in in large chunks. In the alternate use a food processor and pulse together until butter is combined in large chunks (about 5-10 seconds).
  3. Pour in your 5 tablespoons of ice water.
  4. Lightly fold together ingredients with your hand until the dough just comes together.
  5. Wrap tightly in plastic wrap, and let rest in the fridge for at least 30 minutes before using.
  6. While the dough rests prepare the rest of your ingredients.
  7. Slice your pluots into thin wedges, and place in a mixing bowl.
  8. Add your sugar, flour, vanilla, and salt to the pluots. Stir together until fully combined then set aside to allow the natural juices to come out.
  9. Preheat the oven to 350 degrees Fahrenheit.
  10. When the crust is ready, remove from the fridge a roll out into a 13 inch circle. Gently place the pastry onto a sheet pan with a slipmat.
  11. Leaving about a 2-inch border at the edge of the dough, sprinkle your chopped almonds onto the bottom of the crust.
  12. Next, layer your pluots on top of the almonds, then gently spoon the juice remaining in the bowl over the fruit.
  13. Evenly arrange your small pieces of butter over the top of the fruit.
  14. Gently fold the 2 inch border of crust over the filling, you may have to create pleats to allow the crust to lay flat. The center of the galette will expose the fruit filling.
  15. Create an egg wash by whisking your milk and egg yolk together.
  16. Brush the wash onto the crust, then sprinkle with white sugar.
  17. Bake for 45 minutes to 1 hour, until the crust is golden brown.
  18. Let cool completely before serving, or the juices will not set and run out.
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https://epicuropedia.com/2018/08/21/pluot-almond-galette/