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Posts from the ‘Desserts’ Category

Cake – A Learning Experience And A Tip

This is a cake recipe that I have been making for years and years, the recipe is tried and true, tested and developed by my Mom many moons ago. Why then did it fail?  I posted this recipe a long time ago on Food52, it has been featured, made over and over again by hundreds and it’s a really good recipe. It all started a few weeks ago when I decided to make a cake, I followed the directions as I always do, did not deviate, everything looked good until I got the cake out of the oven, it looked different, the sides were shrinking, coming away from the sides of the pan, not just a little but dramatically and the texture just didn’t seem right. It was more like an angel food cake than a yellow cake and was mis-shapen and lopsided. I thought I had to have done something wrong, maybe I whipped the egg whites too long, so I threw it away and made it again this time being EXTREMELY careful with my preparation. Guess what, same outcome. I honestly didn’t know what to think, I am not a novice baker, I try to use quality ingredients and follow directions to the letter. It was discouraging to say the least. I systematically started analyzing everything that went into this cake, eggs were the right size and at room temperature, milk also room temperature, my baking powder was not expired, the only change was that I opened a new box of  cake flour so I thought hmmmm maybe it was the flour. I called King Arthur Bakers Catalog, who by the way are a wonderful company and spoke to one of their baking experts, they took down the lot number and other information on all 3 boxes that I had received and asked me to do an experiment, try making my own cake flour, in case you have never done this you remove 4 tbs of flour from 1 cup of all purpose flour and replace with 4 tbs of corn starch, btw, they refunded my money which I didn’t ask them to do but because they are an outstanding company they did it. A few weeks went by before I decided to give it another try.

The bottom layer is the one using the new cake pan, can you see the difference?

THE RESULT

I made the cake using homemade cake flour, it turned out really well except for one thing, one layer I baked in my Chicago Metal cake pan that I have been using for ions, the other layer I baked in a newish cake pan. The layer in my old pan was great, the other layer was good but not as good as the other layer, how could that be? To be fair I have used the new cake pan for other cake and it turned out just fine but for some reason not as much for this yellow cake. Truth be told I’m very picky and OCD about what I make and I notice even minor changes and they bother me. The cake was good, don’t get me wrong but there was a minute difference in that one layer. Going forward I will only bake my yellow cake recipe in the Chicago metal pans and will continue to be loyal to King Arthur flour but from now on I think I will make my own cake flour. Lesson learned.

I’ve posted this recipe before and it’s a favorite, Coconut Pineapple layer cake It’s delicious, the cake was perfect with a tender crumb, great flavor and very moist. I won’t post the recipe again just the story and some photo’s. Links are provided if you would like to give this a go.

single serve mixed nut milk

Nut milk is wonderful and a fantastic alternative to milk (dairy). I make nut milk all the time but sometimes would forget to soak my nuts overnight, the other problem is that nut milk doesn’t last long before it goes bad. I had an idea that ended up working out great, I soak a large quantity of nuts overnight, drain and freeze. That way I have pre soaked nuts ready to make milk and can portion out as much as I want. Don’t throw away the nut meal left from straining the milk, it’s fabulous when added to granola. Another perk is that when you add cold water to the cold nuts you have ice cold nut milk, delicious!!

frozen mixed nuts

I’ll leave you with a few photos of Percy and Jenna Rose who by the way is doing great and adapting to her new life in Brooklyn.

 

 

 

 

Happy Easter, A Chocolate Banana Vegan Tart

Happy Holidays to everyone, Easter, Passover or just celebrate that Spring is finally here.  Honestly, it has not really felt like Spring with blustery cold and snow and unfortunately more in the forecast for this week. I see signs of the change of seasons everywhere, flowers popping up, longer daylight, warmer weather trying to take hold.

I often make pie dough and will line a tart pan and freeze, this tart is delicious, no animal products were used in making it but you can easily adapt using cream for the ganache and whipped cream to top it. The ganache was made with dark chocolate, sweetened condensed coconut milk and coconut milk. The whipped topping is made by simply refrigerating a can of coconut milk, the cream will rise to the top and become solid. All you have to do is scoop it out and whip it with sweetener and flavoring.

Chocolate Tart (Vegan)

Pie crust ( use your favorite recipe or commercially prepared)

4 oz dark chocolate (I used vegan chocolate)

1/4 cup sweetened condensed coconut milk

1/4 cup coconut milk (Note: for non vegan or regular ganache use 1/2 cup heavy cream)

1 banana sliced

coconut or regular whipped cream

Toasted coconut (optional)

Place a can of coconut milk in the refrigerator before you begin or even better the night before. The coconut cream will separate from the liquid and you will use that (saving the liquid for another recipe)

Heat oven to 400 degree’s. Place pie dough in 8 or 9 inch tart pan. You are going to blind bake the pie crust, place a sheet of parchment on top and fill the pan with pie weights or beans or whatever you like to use. Bake for approximately 20 minutes, remove parchment and weights and bake for another 15-20 minutes or until golden brown. Remove from oven and let cool. Note: the oven should be quite hot, I baked the first tart shell at 375 and even with pie weights it shrunk down the sides.

Ganache

Heat the coconut milk or heavy cream to scalding. Place the chocolate in a small bowl and pour the hot cream over the chocolate, let sit for 5 minutes and stir until the chocolate is melted and the ganache is smooth and shiny. Pour into the cooled tart shell and refrigerate until set, approximately 1-2 hours or overnight.

To serve

Place sliced banana on top of the chocolate. Scoop the coconut cream from the cold can of coconut milk. Whip with electric mixer adding sugar to taste and flavoring of your choice (vanilla)  or you can add 2 tbs of the sweetened condensed coconut milk that is left from making the ganache. Heat oven to 350 and toast flaked coconut until golden brown, watch it closely it will burn and only takes a few minutes. Spread some of the whipped cream (coconut or other) on top of the banana’s and sprinkle with toasted coconut.

Happy Easter from Percy and Jenna Rose!

Jenna Rose And Some Baking

Well so much has been happening I haven’t posted in a while. My new normal has been much harder than I anticipated with regards to Percy and his health issues. The diabetes has ravaged his little body and he is now almost completely blind and very feeble. I can’t leave him unattended for fear he will fall and hurt himself and besides having to give him insulin every day the new challenges to keep him safe have been daunting. Work has also been very busy and I am having to try to arrange my schedule around caring for Percy and when I have to leave for more than an hour I have to hire a pet sitter, it gives me peace of mind knowing he is safe.

I had mentioned in a previous post that my dear friend had passed away suddenly from complications from diabetes. She was one of the founders of our Instagram pug group and had a little pug named Jenna Rose. When Irene passed her husband could not care for Jenna and Irene’s daughter could not take her either, it broke their hearts but for Jenna’s safety she could not have her in her home, you see she has two big German Shepherds that were not fond of Jenna.  I was honored that Irene’s family asked me if I would adopt her, Jenna lived with Irene and her husband Pete in Bowler Wisconsin on a big property with lots of acreage and a population of 325 people in the town. Jenna’s adventure began last week when my friends, my pug family, selflessly devised a plan to get Jenna to Brooklyn, NY. It was a labor of love that spanned almost 1400 miles. In a nutshell Irene’s daughter’s (Misty) husband and her daughter loaded Jenna in a truck and drove her to Fairfield Ohio where they met Carrie, Jenna was handed to her and she drove her to Verona Pennsylvania where she met Corrine who took her to New Jersey where she met Mary and she drove Jenna to Brooklyn. Quite an ordeal and a big adventure for this little girl. She is 6 years old and the sweetest little pug you will ever meet. You have to understand how amazing this was, selfless people who gave of their time and all for love. You see we all were close friends of Irene and would do anything for her. We just wish we she were still with us!

Jenna Rose arrived on Saturday evening a country girl now living in the big city. It’s an adjustment for her and for Percy but they are both doing great. Things are starting to fall into place and I am beginning to adjust as well to everything. Jenna loves it here, she loves Percy and Percy is really starting to love her as well.

I have been cooking sporadically but nothing to speak of really. I did make brownies the other day, a recipe from the new cookbook Bravetart by Stella Parks, and they are awesome. I cannot post the recipe without permission, I’m sorry but if you are in the market for an amazing cookbook I highly recommend. I also made a cake and tried my hand at decorating, it’s something I have to work on but the cake turned out great and I think with some practice I could get fairly good at it. The problem with practice is who would eat all that cake, I would be as big as a house.

Percy and Jenna cheek to cheek

Brownies

chocolate cake with mascarpone buttercream

Once again I have 2 pugs, black and fawn, well apricot really just like Izzy and Nando. More to come….

Happy Valentines Day-The Elusive Macaron And Percy’s Gotcha Day

Making a perfect macaron has eluded me for years. My first attempt was a big fail as was my second attempt. The first time I tried the French method where you add a warm sugar syrup to the egg whites with the mixer running is not a good idea for me, I have sugar strings flying everywhere and the macaron didn’t develop feet and were flat and pretty bad. The second time I used a recipe I found on Martha Stewart, there were steps and ingredients missing and I think amounts were off so another fail. Not being one to give up I found a Martha Stewart video with a recipe and I had a feeling this one would work. I followed the instructions to the letter, now there was one very important step (letting the macaron sit for about an hour before baking so they develop a skin) this was omitted, but having done research I knew to add that and by jove they turned out. They are not perfectly sized, some are a bit misshapen it will take some time to really master the piping of the batter but not bad!

Macaron are tricky, and following directions and measuring/weighing is really important. This recipe is very specific, I didn’t deviate at all. These delicious and delicate French cookies have been on my bucket list for a while, after my first fail I became discouraged and decided not to even try it again for a while. I am going to give you step by step instructions and if you follow you too can make macaron.

February 13 was also a very special day, it was the 2 year anniversary of when Percy came to live with me, his gotcha day. He is doing very well and is my best friend and the most amazing dog. Happy gotcha day Mr. P!!  You can view Martha’s recipe and video by clicking here.

French Macaron

Recipe by Martha Stewart

Makes 1 dozen

2 large egg whites at room temperature

1/4 cup granulated sugar

pinch of salt

71 grams finely ground almond flour (NOTE: you can use blanched slivered almonds and make your own flour) approximately 2/3 cup

117 grams powdered sugar – approximately 1 cup

gel food color if desired (start with one drop and add more depending on how deep you want the color)

Place almond flour (if using sliced almonds process first to a fine powder and then add the powdered sugar)  and confectioners sugar in food processor and process until mixed thoroughly and the almond flour is finely ground. Pour through a sieve and if you have more than a tablespoon of the mixture left in the sieve, place that in the processor and give it a good whiz and pour through the sieve again. Set aside. It is very important to remove any larger pieces of almond, it should be very very fine.

Heat oven to 350,  make sure rack is in the bottom third of the oven. Line a baking sheet with parchment. Pour the egg whites, granulated sugar and salt in stand mixer fitted with whisk attachment. Beat on 4 (setting) for 2 minutes, turn up the speed to 6 and beat another 2 minutes, change speed to 8 and beat another 2 minutes. At this time add the food coloring and mix to combine. Remove bowl from the mixer and add all of the flour sugar mixture at once. Using a spatula fold from bottom swiping up 37 times, the batter will loosen. It’s important to do this 37 times according to Martha who got it from an expert.

Folded 37 times and ready to pipe

Fit a pastry bag with a 3/8 inch round tip (Ateco #804) place inside a tall glass (believe me this is important since the opening of the tip is quite large the batter will leak out. Pour the batter into the bag (tip down) and secure.  Carefully pipe a small amount (about 3/4 inch) on the parchment spacing each about 2 inches apart. Tap the pan twice lifting a couple of inches and dropping onto the counter. Leave the macaron to sit for an hour even a little longer is fine. It’s important for them to develop a skin, you can actually see the change the top will become dull and look quite different once the skin develops it traps moisture in while baking making them puff and develop feet.

Bake in the 350 degree oven for 13 minutes. Remove from the oven and let sit on the sheet pan until cooled. Carefully remove the rounds, they are delicate so work gingerly. Turn over every other one as you will pipe some filling on the bottom and sandwich the other on top. The macaron should have developed feet see photo below.

the curly edge is called feet

I had some of the French buttercream and a little ganache leftover from the other cake and thought it would make a nice filling. I put the buttercream into the mixer added 1 ounce melted dark chocolate and 2 tbs of the ganache and whipped it. After you pipe a dollop of the filling onto the cookie place the other cookie on top and VERY gently press down so that the filling reaches the edge of the cookie.

You can fill with ganache, jam or buttercream. Nutella would also be delicious. You can add flavoring or different colors to the macaron shells, to make chocolate all you have to do is remove 1/4 cup of the almond flour and replace with unsweetened cocoa powder. I plan on experimenting with different flavors and colors.

Percy with his monogrammed bandana Happy Gotcha day Buddy!!

Mini Chocolate Sponge Cakes With Buttercream Frosting

This is a simple chocolate sponge cake, the one I have always and will always use because it never fails, NEVER. So easy to make and the cake is tender and soft but still maintains the sponge like quality that, well makes it sponge cake. It’s made on a half sheet pan and is the recipe I used for my Brooklyn Blackout Semifreddo cake that was posted on Food52 and also featured in their cookbook “Ice cream and Friends”. For this little dessert I cut out small ( 3.5 inch) round layers and filled with the super simple French Buttercream that I used in the Dacquoise last year. I layered 3 rounds per mini cake and the sheet cake will give you 4 mini three layer mini cakes and don’t throw out the scraps you can freeze them and make something with them.

Cake

  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • 8 large eggs at room temperature
  • 2 cups sugar
  • 3/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and butter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.

Buttercream

Recipe (doubled) food52 – Merrill Stubbs

12 oz soft unsalted butter

4 egg yolks

1 1/3 cup confectioners or powdered sugar

2 tbs vanilla extract

Put all the ingredients in the bowl of the stand mixer fitted with the whisk attachment and beat until thick, silky and spreadable. Thats it, so easy!!

Chocolate Caramel Ganache

1/3 cup heavy cream

2.5 oz dark and milk chocolate chopped

2 tbs caramel sauce (I had some homemade caramel sauce in the refrigerator but you can use whatever is your favorite this is optional).

1-2 tbs clear karo syrup

Bring cream to scalding, add chocolate and caramel sauce and let sit for 5 minutes. Stir until smooth and glossy, stir in the karo syrup. Let cool to room temperature before pouring on cake.

 

 

Boston Cream Pie

 

It’s almost Valentines Day and in the days leading up to this day that celebrates love I am going to post a few recipes for desserts.  The first is Boston Cream Pie which is one of my all time favorite desserts, I love it, can’t resist it and I think that if I could pick only one dessert that I couldn’t live without this would be it. As a child this was the cake I always picked for my birthday, there was a bakery in my home town that made one of the best and my Mom after we moved from there developed a cake recipe just so she could make me this cake. I didn’t use the recipe for Tender Yellow Cake for this dessert however, I recently purchased a new cookbook “Bravetart” by Stella Parks and decided to try her recipe for the cake. Before putting the recipe on the blog I checked and it was published on the internet by Food and Wine. I have to say I love this cookbook, Stella has taken so many iconic American treats (it’s like a trip down memory lane) and developed them so that you can make them at home, the goodness of a Hostess Twinkie or cupcake or Little Debbie snack cake without all the additives, love it!

Boston Cream Pie is a cake not a pie and I am not sure why they call it pie not cake but whats in a name anyway, it’s wonderful. The original recipe uses sponge cake, a vanilla pudding or pastry cream filling and it is covered with a wonderful chocolate ganache although there seems to be debate as to whether or not the original actually had the chocolate glaze. Simple and unadorned, nothing intricate about it but the sum of all it’s parts makes an absolutely delicious dessert.

Instead of the pudding in the book I used my favorite pastry cream recipe which always holds up beautifully.  I sometimes have problems with corn starch based fillings, they often are not stiff enough and I didn’t want to take a chance having never used that recipe before. I have a lot of egg whites left over so an angel food cake will be in the works soon.

The cake is moist and a cross between a sponge and yellow cake. Next time I will mix some milk chocolate with the dark for the ganache because I like it just a little sweeter but it is still very good even with only dark.  I kept the cake in the refrigerator overnight so it was cold when I poured the ganache on and the chocolate kind of stopped in its tracks and I had to spread it, I recommend bringing the cake to room temperature before pouring the ganache so you get that smooth mirror like finish.

Boston Cream Pie

The Cake – Recipe by Stella Parks in “Bravetart”

Makes one 2 layer 8 inch cake

2 cups (8 oz) bleached cake flour

2 tsp baking powder

1 1/3 cup sugar

1/4 tsp kosher salt (I used a heaping 1/4 tsp)

1 tbs vanilla extract

3/4 cup egg yolks (from approximately 12 large eggs) It was 11 eggs for me depends on size

4 tbs unsalted butter, melted (I used salted butter)

1 cup milk at room temperature

Oven rack should be in the middle of the oven. Heat to 350 degree’s. Line 2 8″x3″ round cake pans with parchment and grease with cooking spray (like Pam). Sift flour into a medium bowl and whisk in baking powder.

Combine sugar, vanilla and egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to moisten and then increase the speed to medium high and whip until thick, light and doubled in volume, approximately 6 minutes. Reduce speed to medium low and drizzle in butter followed by the milk. Once added shut off the mixer, detach the bowl and gently incorporate the flour with a balloon whisk Fold the thin batter with a flexible spatula once or twice  from the bottom up. Divide between prepared cake pans.

Bake until cakes are lightly browned and firm approximately 20 minutes. Let cool in the pans for 10 minutes and then gently loosen and invert onto cooling racks. Place the pans over the cakes to trap steam and cool to room temperature. NOTE: my cakes took almost 30 minutes to get a light (golden brown)

Once cakes have cooled slice a little off the tops of each layer (so the pudding will soak into the cake. Place one layer on cake stand and spread a generous amount of the pudding and place the other layer on top. Cover and let sit at least 2 hours or overnight in the refrigerator.

Ganache

1/3 cup heavy cream

1/2 cup (2 1/2 ounces) dark chocolate roughly chopped

Bring cream to a simmer, remove from heat and add the chocolate. Let sit for 5 minutes and then whisk until thick and creamy. Refrigerate for about 25 minutes don’t let it cool completely the ganache must still be a bit warm. Pour over the cake, let set and refrigerate until ready to serve.

Cookies, Fruitcake and More Cookies

I am going to try to keep this short and sweet. I have been baking and packing gift boxes for the last week. My meals are take out or a quick sandwich. Have to say my new oven is amazing. It literally cuts baking time in half having an oven that actually works like it’s supposed to. My first attempt at convection baking wasn’t the best, not a disaster but not great, I read that it automatically converts the temperature and I didn’t realize you have to change the setting on the stove to convert the temp. Second round was perfect.

Got 3 gift boxes mailed, no small feat as I had to wait almost 2 hours in line at the post office. It’s been pretty busy around here, I volunteered as a foster for a rescue organization and they had an urgent need to foster a little chiweenie (chihuahua dachshund mix). He is about 7-8 yrs old and is named Gosha. He will stay with me until he finds a forever home much to the chagrin of Mr. Percy, he is not pleased and is moping around the house, won’t eat unless I hand feed him and is generally perturbed.

Christmas cards have been pouring in, for Percy, LOL! I have gotten 2 with over 30 cards for Percy from our friends on social media.

I found a great recipe for Chocolate thumbprint cookies, better than the recipe I have been using for the last few years. It’s from Martha Stewart and have to say it’s terrific. The cookies are soft and moist and I love adding the striped Hershey’s kiss in the center while the cookies are still warm.

chocolate thumbprint cookies

I’ve also made fruitcakes, chocolate chip cookies, rugelach and biscotti. This week I’m making Stollen, more cookies and more.

rugelach, chocolate, orange hazelnut

fruitcake

Chocolate Thumbprint Cookies

Recipe from Martha Stewart

Makes 90 small cookies

2 cups all purpose flour

1 cup plus 1 tbs dutch cocoa, unsweetened

2 tsp course salt

8 ounces (2 sticks) unsalted butter softened

1 1/3 cup sugar (plus more for rolling the cookies in)

2 large egg yolks

2 tbs heavy cream

2 tsp vanilla extract

Heat oven to 350 degree’s. Sift flour, cocoa powder and salt into a small bowl and set aside. Cream butter and sugar until fluffy. Reduce speed to medium and add egg yolks, cream and vanilla, beat until combined scraping sides when needed. Beat in flour mixture just until combined.

Scoop out approximately 2 tsp and roll into a ball, roll in sugar and place on parchment lined baking sheet. Use your thumb or the end of a wooden spoon to make an indent in each cookie. Bake for 5 minutes rotating the pan and then bake another 5 minutes (10 minutes total baking time).
Remove from oven and place a Hershey’s kiss in the center, let cool completely before packaging or storing.

Apple Cake With Brown Sugar Buttercream Frosting

 

Continuing my homage to the apple, the quintessential harbinger of Autumn I made an apple cake. I have been making this cake for many years and it never fails, I found it years ago while watching an episode of Martha Stewarts show on Food Network.  The cake is moist and rustic in texture, loaded with apples and warm autumn spices. Sometimes I use a cream cheese frosting but this time I made the frosting that is featured in the recipe on Martha Stewarts site. The frosting is gently sweet, buttery and has a lovely caramel flavor that comes from using brown sugar instead of granulated.

I really love this cake, it couldn’t be easier to make, no mixer required. The recipe calls for grated and diced apples but I like to use homemade applesauce, I make it in the oven, peel and quarter 4 apples, add a splash of apple cider, cover and bake for about 30 minutes until the apples are soft. Let them cool and mash with a fork. I prefer using applesauce rather than grating apples, the cake has some small pieces of apples and a balanced apple flavor. I think the buttercream is good but I prefer the cream cheese frosting,  it’s a bit sweeter but the tangy creaminess from the cream cheese goes so well with this cake. Just saying!!

I am bringing the cake to Fiesta Friday #196. This weeks co hosts are Antonia@Zoale.com and Jhuls@The Not So Creative Cook.

Cake

Recipe from Martha Stewart

2 cups flour

2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

2 tsp cinnamon

1/2 tsp powdered ginger

1 stick (4 oz) unsalted butter melted

2 large eggs

1 cup packed light brown sugar

1 1/2 cup applesauce or 4 apples peeled- 2 grated and 2 diced)

Heat oven to 350 degree’s. Prepare 3 8 inch round baking pans by lining with parchment, butter or grease and dust with flour, set aside.

In medium bowl whisk together the flour, baking soda, baking powder, cinnamon, ginger and salt and set aside. In a large bowl whisk together the melted butter, brown sugar and eggs. Fold in the applesauce or apples. Add the flour mixture and mix with a spatula or wooden spoon just until combined. Divide equally into prepared baking pans and bake for 25-30 minutes until browned and toothpick comes out clean. Remove from oven and allow to cool in the pan for 10 minutes, run butter knife or offset spatula around the edges to loosen and turn out onto cooling racks. Let cool completely before frosting.

Brown Sugar Swiss Meringue Buttercream

Recipe from Martha Stewart

4 egg whites from large eggs

1 cup light brown sugar lightly packed

3 sticks or 12 oz of softened unsalted butter

Set pan with about 2 inches of water on low heat, place the egg whites and brown sugar in mixing bowl and set on top of the simmering water (bowl should not touch the water). Whisk until mixture is warm to the touch and sugar is completely melted. Place on stand mixer with whisk attachment and mix on medium speed until fluffy and completely cooled, approximately 15 minutes. Change to paddle attachment and add the soft butter 1 tbs at a time while the mixer is on med low speed. Once butter is incorporated continue to mix on medium speed for another 3-5 minutes. If it curdles it’s ok, keep mixing it will come together. Frost cake immediately.  I piled way too much frosting on top, don’t do like I do and make sure the frosting is evenly spread all over the cake. Thats what happens when you are in a hurry.

Apple Cider Doughnuts

Making the pumpkin spice doughnuts was fun and they turned out really well so I decided to try a recipe I found for apple cider doughnuts. One of the first stands visible at the farmers market, always front and center is also one of my favorites, apples, apple cider and doughnuts and it’s a favorite of mine and IMHO it epitomizes Fall. The recipe is from Bon Appetit and sounded really wonderful. The cake doughnuts contain homemade apple butter and apple cider syrup, at my last trip to the farmers market I bought a jar of apple butter which eliminated one step but I did make the cider syrup, it’s a bit of a slow process but fills your house with the most wonderful aroma of apples and cinnamon.  I love apples so much I decided to devote the next several blog posts to recipes using apples. This is the first in the apple installment and it’s a great way to kick off all things apples.

This is a really really good recipe, the doughnuts are the perfect texture and crumb, love how they get a bit craggy when frying, gives them character. The flavor is out of this world delicious. Highly recommend you give this a try if you want to make doughnuts. They are the perfect dunking donut if you know what I mean, it always makes me laugh thinking of the Seinfeld episode where they were all wondering if Joe DiMaggio dunks when they were in Dinky Donut, so funny.

I am bringing these bad boys to Fiesta Friday #195 this week, you must check out all the Halloween goodies, amazing. The co  hosts this week are  Monika @ Everyday Healthy Recipes and Sandhya @ Indfused

That was 3 cups of cider

Apple Cider Syrup

3 cups apple cider

2-3 cinnamon sticks

Boil on medium high heat in large wide pot (makes the process quicker). The cider will reduce to a thick syrup and the yield will be about 1/3 cup. It takes approximately 30 minutes. Make sure you watch it because it can burn and removing the burnt cider is a challenge, (burned my first batch).

Doughnuts

1/2 cup apple butter

1/2 cup buttermilk

2 tsp vanilla extract

1 tbs + 2 tsp baking powder

1 tsp kosher salt

1/4 tsp baking soda

1/4 tsp nutmeg

1 tbs + 1 tsp cinnamon divided

3 1/2 cup all purpose flour

6 tbs unsalted butter softened and at room temperature

1/4 cup packed light brown sugar

2 large eggs

1 1/4 cup granulated sugar (divided)

Vegetable oil for frying

Whisk together the apple butter, apple cider syrup, buttermilk, vanilla and set aside. Whisk flour, baking powder, baking soda, salt, nutmeg and 1 tsp cinnamon. Set aside. Using an electric mixer on medium high speed cream the butter, brown sugar, 1/4 cup granulated sugar until light and fluffy (takes about 4 minutes) Add the eggs one at a time beating between each addition. Reduce mixer to low and add the dry ingredients in 2 additions, alternating with the cider mixture. Make sure you start with the dry, add half the cider mixture, then the other half of dry ingredients and ending with cider mixture. The dough will be soft and sticky.

Line a baking sheet with parchment paper. Spread about 1/3 cup of flour on the sheet. Put the dough on the parchment and sprinkle with a little flour. With your hands gently pat the dough spreading it on the lined sheet pan, you want the dough to be about 1/2 inch thick. Cover with plastic wrap and refrigerate for 3 hours or longer.

When dough is sufficiently chilled, start heating your oil, pour about 3 inches of oil in a pot and heat to 350 degree’s using a deep fry thermometer. While oil is heating cut out your doughnuts using a 3 inch round biscuit cutter and to make the hole in the center a 1 or 1/2 inch. Place cut doughnuts on a floured piece of parchment and drop them carefully in the hot oil. Fry 2 or 3 at a time letting them get nicely browned on both sides. After the doughnuts are done fry the holes.

Mix 1 cup sugar and 1 tbs cinnamon in a bowl and roll the warm doughnuts in the sugar mixture and place on cooling rack.

love to dunk

 

 

All About Pumpkin, Soup And Doughnuts

Recently I ordered 2 cans of pumpkin from my online grocer, I simply added to my cart without looking at the size of the cans, thinking it is the usual small cans of pumpkin puree. What arrived were the big cans, a whole lotta pumpkin and once opened it has to be used. I don’t really like freezing it because it becomes watery. I made 3 mini loaves of pumpkin spice bread, some chickpea pumpkin soup and pumpkin spice donuts and there is still enough leftover for a few pumpkin spice latte’s.

The pumpkin loaves I can practically make with my eyes closed, I use my recipe for banana bread and adapt to pumpkin adding spices.  The soup was my own creation and turned out quite well and is super easy to make. Now Doughnuts are another thing entirely. I have only made doughnuts once I think,  they were less than stellar so I abandoned  making those delicious little fried cakes and opted to buy them (the best doughnuts EVER are in my neighborhood).  We had a brief (2 days) of cool weather, back to warmer temps for the rest of the week but the soup on a cool day was just perfect. I used what I had in the pantry and refrigerator, threw everything in my oval roaster and slow cooked for about 6 hours. I didn’t pre soak the chick peas, just threw them in with some vegetable broth, carrot, onion, celery and everything cooked up beautifully. At the end I pureed some of the chickpeas, added pumpkin, Sri Lankan curry powder and some creme fraiche. So easy really, and no recipe required. You can add whatever you like or have on hand. I think that next I will try making yeast doughnuts now that I have cake doughnuts down.

curried pumpkin chickpea soup

Curried Pumpkin Chickpea Soup

2 cups dried chick peas

1 onion quartered

2 stalks celery

1 large or 2 small carrot

8 cups vegetable broth (you can also use water or chicken broth)

1 cup pumpkin puree

1 tsp curry powder (I used Sri Lankan)

Optional 1/2 cup creme fraiche

salt and pepper to taste

Heat oven to 325 degree’s. Put everything in the pot, put it in the oven and let it cook slow and long. I cooked it for 6 hours. When done, scoop out about 2/3 of the chick peas and a little of the broth along with the celery and onion. Puree in the blender until smooth, add the pumpkin, curry powder and optional creme fraiche. Add back to the pot, cut the carrots into bite size pieces and cook on medium heat for about 15 minutes. Adjust seasoning and if you like at the end add some spinach. I had some that needed to be used and it was nice in the soup.

Pumpkin Spice Doughnuts

Makes 12 doughnuts and holes

Recipe from Good Housekeeping

2 tbs softened butter

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

dash of ground nutmeg or about 1/8 tsp

1/2 cup pumpkin puree

1/3 cup buttermilk

1 egg

1 egg yolk

1/2 tsp vanilla

2 cups all purpose flour

vegetable oil for frying

Cream butter until fluffy, it’s only 2 tbs so it won’t be that fluffy. Add the sugar, baking powder, salt, cinnamon and nutmeg. Beat until combined scraping sides of the bowl occasionally. Beat in the pumpkin, buttermilk, egg and egg yolk and vanilla until combined. Using a wooden spoon stir in flour until well combined. Cover bowl and chill for at least 3 hours or over night.

Heat the oil to 365 degrees. On work surface dusted with flour roll out the dough to about 1/2 inch thick. Using doughnut cutter or biscuit cutter cut the doughnuts and place on parchment lined baking sheet. When oil is at the right temperature drop 2 or 3 doughnuts at a time and turn once browned making sure they are evenly brown and cooked through. It takes about 3 – 4 minutest per doughnut. When done place on rack lined with paper bag or paper towels. Prepare some sugar and cinnamon and roll each doughnut while still warm in the sugar mixture. Let cool and enjoy!