I didn’t get everything done today that I’d planned. I did make apple pie, though, and that’s not nothing.
“If you wish to make an apple pie from scratch, you must first invent the universe.”
― Carl Sagan
* * *
Posts Tagged ‘baking’
Minor Accomplishment
Posted in Science!, Writing, tagged #365Ways, #365Ways2022, baking, pie, Thoughts, writing on November 12, 2022| Leave a Comment »
A Tale of Two Recipes
Posted in Food and..., tagged #365Ways, #365Ways2022, baking, bananas, Felicia Day, food, peaches are frequently a disappointment, recipes, Thoughts on August 9, 2022| Leave a Comment »
I recently tested two new recipes. One worked, one (through no fault of its own) not so much. I’ll start with the less good.
Butterscotch Peaches Recipe – NYT Cooking
The recipe is fine, the butterscotch flavor excellent, and it could have turned out great. Emphasis on “could.”
If you don’t have access to the New York Times recipe collection, here are the ingredients I used:
- 6 medium or 5 large ripe peaches
- 4 T. unsalted butter
- ½ C. cream
- ½ C. sugar
- 1 T. maple syrup
- Pinch of salt
- ¾ t. vanilla
- In sum: peel and chop the peaches, brown the butter and sauté the peaches for three minutes, then let rest. In a second pan, add all remaining ingredients except vanilla. Stir over low heat until the sugar is dissolved, then raise heat to medium and let simmer/boil for 12 minutes or until browned. Add to peaches and stir to combine.
The result? My peaches were a bit of a disaster. The first peaches of the season often are, but I held out hope. They were beautiful, I‘ll give them that, but after washing and scoring and boiling and peeling (a pain, I’d skip it next time) and slicing, I had to accept the facts.
The peaches were decidedly mediocre. All but two had at least some internal brown spots, and three were nothing but mush. And eaten fresh, even the prettiest fruit was mealy and low on flavor.
I cooked them up and made the butterscotch. Then, as I was nearing the finish line, I waffled over the final product. Should I go ahead with the subpar peaches or skip the fruit and just eat the butterscotch? While I considered my options, the butterscotch started to harden. By the time I decided to say what the hell, I was on my way to Candyland. As in, the butterscotch was hardening into delicious-yet-difficult-to-mix candy.
I went with it in the end. The final product tasted good, actually, but there were chunks of semi-solidified butterscotch throughout. (It would have made for a delicious addition to ice cream, in fact. Maybe next time.)
* * *
On to the good:
So there I was, stalking Felicia Day’s library on Goodreads (as one does), when I ran across this book:
I picked up a copy last week.
I need to start testing some of the thousand (!) recipes here, but if there is a more perfect type of cookbook for me, I don’t know what it is. I love the ease, reliability and reach of books like Mark Bittman’s How to Cook Everything, but this new book’s approach not only tests the many (many) variations of each recipe, it also tells you what they tried, why, and with what results. Then you get the finalized recipe.
I made the banana bread. Mr Man’s double helping for dessert say it was a success.
* * *
I’d Rather Be Baking
Posted in Food and..., tagged #365Ways, baking, cookies, creativity, home, learning@lunch, Thoughts on November 29, 2021| Leave a Comment »
I’m working today but I’d rather be baking. While in Montreal last week I picked up some sugar cookies. Mediocre, not good, stale cookies. They were, to put it mildly, a disappointment.
I hate disappointment. What do I like? Recipes that are satisfying, easy enough to make whenever I want, and showcase flavor rather than perfection. A little flash doesn’t go amiss, either.
We’re watching The Great Canadian Baking Show and I am reminded that there are so many interesting things out there to learn. So while I’m looking for the perfect sugar cookie recipe, I may also start building a list of essential* recipes and methods I don’t already know.
And then start baking.
* * *
* My definition of essential will almost certainly differ from yours, but I’m aiming for techniques that can be used in a wide variety of recipes, help build flexibility into both recipes and bakers regardless of skill level, and eschew fiddly for fun. That said, how have I never made a pithivier? Also, buying puff pastry is absolutely acceptable in my book.
* * *
Fruit Torte
Posted in Food and..., Likes, tagged #365Ways, baking, inspiration, roadtrip, yay on September 12, 2021| 3 Comments »
Yesterday: a pretty fall day + road trip + Les Fruits du Poirier pick-your-own fruit farm = fun 🙂
This particular farm has the usual apples, pears, raspberries, etc. but they also specialize in the less usual. Not everything was in season, but they also grow fruits like haskap, sea buckthorn, gooseberries, and northern kiwi. Yes, that kiwi! The northern variety is smaller than the imported variety you find in stores, but it is sweeter, with thinner skin and no fuzz, which means it doesn’t have to be peeled.
We had to look up half of what we saw, either because we didn’t recognize the plant or because we’d never heard of it before (jostaberry?). We used a click to ID app called Picture This (free to use but you have to navigate a maze of “sign up now!” screens, but I’m sure there are others.
The day was beautiful and it was great to get outside and into the country. Recommended.
* * *
Today: baking.
I had some plums waiting for a recipe, and I ran across this one for plum torte. The original was a wildly popular New York Times recipe that ran for years. This version is slightly modified and includes comments to help triangulate your own changes.
Best Plum Torte Recipe – How to Make Marian Burros’ Purple Plum Cake
It’s easy and delicious. There’s a little magic involved. The fruit starts on top but slowly sinks into the batter and turns into a delicious, jammy treat. Of course I added a few minor adjustments.
I made a plum version a few days ago, and today I made a plum with cinnamon, a peach with cinnamon and cardamom, and two mixed berry* tortes with cinnamon and just a splash of Grand Marnier. They also freeze well.
* * *
Fruit Torte
(by way of Food52’s adaptation of Marian Burros’ Purple Plum Cake)
— makes one 8″ or 9” layer
Ingredients
- 120g / 1 C. all-purpose flour, sifted
- 5g / 1 t. baking powder
- pinch salt
- 150g / 3/4 C. sugar
- 115g / 1/2 C. butter, room temperature
- 2 large eggs
- 1/2 t. vanilla (or somewhat more Grand Marnier)
- ~ 150g of fruit (see note)
- ~ 2 t. sugar and ground cinnamon for sprinkling
Directions
- Heat the oven to 350° F.
- Prep an 8 or 9-inch cake pan. I used a round of parchment paper and buttered the interior, then dusted bottom and sides with a mix of sugar and cinnamon to avoid sticking.
- Whisk together the flour, baking powder and salt in a small bowl and set aside.
- Cream the sugar and butter until very light and fluffy, about 5–7 minutes with my mixer. I recommend mechanical means unless you want to be there all day.
- Add the dry ingredients, eggs and vanilla all at once, and beat until combined, scraping down the sides a couple of times.
- Spread the batter into the prepared pan. Arrange the fruit on top of the batter. Sprinkle the top with sugar and cinnamon.
- Bake 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan for 10 minutes, and then remove. Invert onto a cooling rack, then flip back onto another rack to finish cooling.
Notes
— The recipe called for a springform pan but they aren’t my favorite. (Although it would make cooling easier.) I used a 9” cake pan.
— Fruit options: this recipe has worked with every kind of fruit I’ve tried so far. Plums, peaches and pears are all very good. Pit and quarter lengthwise if small or chop into smaller pieces. Berries are also excellent, and I’ve had great luck with frozen blueberries although starting from frozen added a few minutes to the baking time. For any of these options, if the flavor’s flat then season with a little lemon juice, sugar and cinnamon to taste. Grand Marnier is also very good with berries. Just saying.
— One batch of batter weighs ~475g, in case you’re doubling the recipe.
* * *
* In addition to pints of red raspberries, yellow raspberries, pears, apples, and kiwi, we picked up a haskap pie (no judgement, they were baking and it smelled amazing), and a frozen bag of haskap, red and white currants, raspberries, gooseberries, and Saskatoon berries.
* * *
That Was Fun
Posted in Food and..., Holidays, Likes, tagged #365Ways, #bunnybutt, baking, cake, Easter, someday this will make sense on April 4, 2021| 1 Comment »
Happy Easter!
What with no travel or outside family, this isn’t a great year for giant eight-layer cakes, so today I’m revisiting my one and only Easter dessert, the Bunny Cake.
It was fun to make. Will I do it again someday? Maybe, maybe not, but techniques like the meringue mushrooms, grass, and fondant were interesting to do.
Also, chocolate and bunnies are delicious:)
Lemon-Glazed Madeleines (Because Nom)
Posted in Food and..., Likes, tagged #ThingsILike, baking, cake, lemon, nom! on October 3, 2019| Leave a Comment »
Today, a recipe!
I decided to take this year off from birthday cakes, but I did make the delicious bite-sized treats that are madeleines. Reminiscent of pound cake but more flavorful, these French cakes have been one of my favorites for years. Now I’ve got the recipe down. Good thing, because they don’t last long!
***
This is a simple recipe with terrific results. The only real surprise is the amount of chilling time, so plan ahead. Also, I was fortunate enough to inherit a set of traditional European madeleine pans, and with the liberal application of butter and flour they work well. That said, if you don’t happen to have these single-purpose pans, I’ve had decent luck making them in cupcake liners. The shape is different, of course, but the edges pick up a small flute from the liners. The darker cupcake pan made the bottoms cook a bit too fast, but cut baking time by a minute or so and it should turn out fine.
On ingredients:
I use organic unbleached all-purpose flour (thank you, Costco) but you don’t have to. I also use granulated sugar that’s been toasted to bring out a caramel flavor that’s subtle but noticeable. If you have the time to do this, I suggest making a big batch so you have extra. It’s great in everything. As a note, I toasted a batch of organic sugar but pulled it after an hour. Turns out the higher molasses content means it’s faster to melt and burn, so keep an eye on it if you go that route. Still tasty!)
On rise:
There’s also a whole debate around whether to baking powder or not to baking powder. The traditional approach is most definitely (and defiantly)not, but it’s up to you. I am still haunted by a pre-teen angel-food cake debacle (pancake, meet actual cake, also tears and a lifelong dislike of recipes that rely solely on whipped egg whites for volume). I use the baking powder. It worked well, even when I let the batter sit in the fridge for 6+ hours, and tasted fine. Just be sure your baking powder doesn’t contain aluminum.
On lemon flavor:
I like love the flavor of lemon but am not fond of chewy, waxy, dry lemon peel. I leave it out here, but if you find yourself with a nice, thin-skinned organic lemon on hand, I say use the zest. I also boosted the amount of glaze because the smaller amount in the original recipe didn’t quite stretch far enough. (I also use all lemon juice because I’m crazy like that, but the water will help it flow. Adjust as you like. Or use lime juice. Or 2T. orange concentrate, 1T+ water.)
***
And as a bonus for Mr. Man’s father and all who love writing, a taste of literature:
An exquisite pleasure had invaded my senses … And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings … my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it.
— Marcel Proust, À la recherche du temps perdu
I prefer lemon glaze to a tea dip but the choice is yours. Whatever you do, have fun:) Also, here’s a picture for you, showing the perfect amount of browning. It’s not my picture as I ate all my madeleines before I thought to get a shot (because delicious:).
***
Lemon-Glazed Madeleines
Makes about 24 cookies
Adapted from this recipe (in The Sweet Life In Paris by David Lebovitz)
Cake:
3 large eggs, at room temperature
2/3 cup (130g) granulated sugar, toasted
rounded 1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder (optional)
zest of one small lemon (optional)
9 tablespoons (120g) butter, melted and cooled to just above room temperature, plus additional melted butter for the molds
Glaze:
7/8 cup (175g) powdered sugar
3 T. freshly-squeezed lemon juice
1 t. water
pinch salt, to taste
Prep pans and batter:
1. Thoroughly brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer. (Haven’t tried this with non-stick spray because it weirds me out but I imagine that works too.)
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened. (Don’t have a standing mixer? use the regular kind, because honestly.)
3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and sift over the batter in batches, using a spatula to fold in each batch of flour. (This is a little tedious but worth it.)
4. Add the optional lemon zest to the cooled butter, then dribble the butter into the batter a few spoonfuls at a time, while folding each time to incorporate the butter. Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
Wait, then bake:
6. To bake: preheat the oven to 425 degrees.
7. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s
(you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact; I used a rounded 1 1/2 t. cookie scoop) Do not spread it.
8. Bake for 8-9 minutes or until the cakes just feel set (10 minutes for me with baking powder; the tops will be light but the fluted base should be a light-to-medium brown). While the cakes are baking, make a glaze by stirring together the powdered sugar, lemon juice, water and salt until smooth.
9. Remove from the oven and tilt the madeleines out onto a rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest on the rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
Storage:
Glazed madeleines store well uncovered or loosely-wrapped. They can be kept in a container for up to three days, if necessary (but, yeah, they won’t last that long. Unless you are a saint. Are you a saint? I am not). These also froze fine in a plastic bag, then defrosted on the counter. Emergency madeleines for the win!
My Favorite Chocolate Cake, Now, Even Better!
Posted in Favorites, Food and..., Likes, tagged #fuelforwriters, #UniTheUnicornCake, awesome, baking, cake, food, fun, inspiration, recipes, yay on July 7, 2018| 1 Comment »
This is the latest version of my favorite chocolate cake recipe. It has been used (extensively) for layer cakes, sheet cakes, and cupcakes. Why a new recipe? With tweaks to the fat portion of the ingredients, this version has even more flavor (sorry, Canada, flavour), than the original, and is still simple, easy and quick to make. Oh, and if you happen to forget the butter and coconut oil in the microwave, this works as a fat-free recipe too. Ask me how I know;) I’ve also included an updated frosting recipe, because that’s what friends are for. It’s metric, because these days, that’s how I roll.
I like it. I hope you do too!
Truly Excellent Chocolate Cake, v. 2.0
Cake:
2 C. sugar (400g), half white, half brown
2 C. all-purpose flour (250g)
3/4 C. cocoa powder (88g)
2 t. (11.5g) baking soda
1 t. (4.3 g) baking powder
½+ t. (5g) kosher salt
2 eggs
1 C. buttermilk (or 1 scant cup milk, warmed with 1 T. white vinegar)*
1 C. coffee
2.8 oz. (80g) butter, melted
1.16 oz. (33g) coconut oil, melted
2 t. vanilla
1. Preheat oven to 350F. Prepare one 9″ x 13” pan, two 8/9” cake pans, or 24 standard muffin tins, with butter and flour/cocoa powder or line with parchment paper (a lot less trouble).
2. Mix sugar, flour, cocoa, soda, powder and salt in a large bowl.
3. Add remaining ingredients, beat for 2 minutes.
4. Pour into baking pans and bake until tester comes out clean (30-35 minutes for cake pans, 35-40 minutes for large pan, or 22 minutes for cupcakes).
5. Let cool 10 minutes and remove from pan. Frost when cool.
* Note: I usually make a cup of coffee in a 2C glass measuring beaker, then add the vinegar and fill up to the two-cup line with milk. Voila!
. . . . . .
Buttercreamcheese Frosting:
100g butter, softened
160g cream cheese, softened
560g powdered sugar
pinch of salt, to taste
~½ t. vanilla
2 T. lemon juice, or some combination of lemon, orange juice concentrate, milk, cream, and/or Grand Marnier; this is the flavoring portion so tweak at will!
1. Cream butter and cheese together until whipped smooth, fluffy and white (can take up to 5 minutes but it’s worth it).
2. Sift powdered sugar, add to butter mixture in two parts, blend.
3. Add flavorings and beat another ~3 minutes until smooth, light, and spreadable. Adjust liquid as necessary to reach desired thickness.
Works well for anywhere you need a mostly white frosting, and colors well. Just ask my friend Uni the Unicorn!
Uni the Unicorn was a present for a six-year old’s birthday: Six layers of chocolate cake with buttercreamcheese frosting, a little marshmallow fondant for the eyebrows, and magic!
On a Kick
Posted in Food and..., tagged #ThingsILike, baking, cake, creativity, food, fun, home, wedding cake, yay on April 20, 2017| Leave a Comment »
You may have noticed that I’ve been on a baking kick. It’s probably time to give my pancreas a break and go back to salads, but here’s one last* cake for you. Four layers, chocolate, more chocolate and raspberry.
. . . . . . . . .
* Let’s get real, it won’t be the last, but I am planning to slow down the baking. A little:)
Brownie + Cookie = Gluten-Free Brookies
Posted in Food and..., Likes, tagged #foodforwriters, #lightindarkness, #ThingsILike, 2017, baking, bribery, brookies, chocolate, delicious, food, home, Motivation, New Year, recipes, winter, writing, yay on January 13, 2017| Leave a Comment »
I’m slowly getting back into a writing routine after the holidays. Writing is hard work, and of course glucose is critical to brain function. That means I have an excuse to bake:)
I worked up this cookie recipe for a friend who is gluten-averse. It’s based on a recipe from MasterChef Australia contestant Harry Foster and produces rich chocolate cookies with a satisfying cake-like texture.
Brownie + Cookie = Brookies
- 350g [12 oz.] 70% dark chocolate
- 45g [3.17 T.] butter
- 80g [8.5 T.] cornstarch
- 1 tsp baking powder
- 50g [~¼ C.] chocolate chips (more or less as you like; I use three chips per cookie)
- 225g [1 C.] superfine sugar
- 3 eggs
- 1 t. vanilla extract
1. Preheat the oven to 350F (175C).
2. Melt dark chocolate and butter in the microwave on low (30% works for me). Stir and set aside until lukewarm.
3. In a medium-size bowl, combine remaining ingredients and beat until light and fluffy. Add cooled butter mixture and mix until combined.
4. Scoop ~1-inch balls onto cookie sheets.* Gently press chocolate chips into the tops of each ball.
5. Bake for 12-13 minutes. Let cool two minutes before transferring to rack.
Makes ~33 cookies.
* If your butter-chocolate mixture is too warm, it may look and act more like batter. Pop the bowl into the fridge for a few minutes to chill and you should be able to scoop as needed.
I’d show you a photo of the cookies but, well, I ate them all. Instead, here are some pretty examples of other lights in the darkness.
Enjoy!
J.R. Johnson 
You must be logged in to post a comment.