Daring Bakers!

I didn't really get to taste or enjoy the baking process of this cake as much as I have in the past. The new kitten seems to think he owns the counters, the mixing bowls, the sink, and oven. He also sort of taste tested most parts of the cake, so it became a show piece. ;) He definitely loved the cake and buttercream.

New York Times' Chocolate Chip Cookies

I attended Indiana University in Bloomington, IN. During my last two years at IU the Student Council (I can't remember their proper name) arranged for The New York Times, Wall Street Journal and Indianapolis Star to be given out for free on campus. I quickly learned that the NYT is an American treasure. Seriously. First off, it's expensive (if you aren't an IU student), but huge! It's absurd, have you worn their style section out? And on Wednesdays, it's chock full of food. I don't think I missed a Wednesday all senior year. I had a morning class that was commonly referred to Gloom, Doom and Expetient Death. I was a Public Affairs major and most classes focused on policy. This class focused on all the awful, mutent diseases that were festering in the world. So, the Monday version of this class gave me panic attacks. The Wednesday version just made me hungry. Armed with my favorite weekday's edition I'd comb for good finds. Dorie Greenspan's French Brownies caught my eye. Along with countless others. This week it was chocolate chip cookies. Reading the article made me think back on to my own experience baking chocolate chip cookies. Over the Fourth of July holiday I had proclaimed them to be my most favorite thing to make. But, was it because I was searching for a great mix of chewy and crispy? The NYT's article convinced me. I hadn't found my perfect, huge cookie.

I sat out the ingredients Wednesday night (in between SYTYCD) and mixed up a batch. First off, so. much. dough. Deary! I did as told and wrapped the dough in plastic for a 24 to 36 hour rest in the fridge.

After the rest period they were rolled and baked Thursday night. The instructions told to make 3 1/2 ounce balls. They call the size 'generous golf balls' I'd call it 'ginormous golf balls.'

I turned on the oven light and knew they would taste delicious.

Apple Braided Danish Bread

June's No Recipe!

Earlier this month my grandmother celebrated her 80th birthday. I'm fortunate to still have both sets of grandparents alive and well. We took the opportunity to celebrate Nana and tell some funny stories about her, all shared with her closest friends and family. Two grandchildren were missing from the festivities and my brother was reluctant to speak, so I volunteered to give a short speech highlighting her best moments and stories. I began with a story involving her, a swimsuit, and ending up topless. The reaction on her face was priceless! I'm sure she was rather embarrassed to have the story told to so many people. She genuinely had some belly laughs and wide smiles. Above is a picture of Nana and Papa. Nana was a nurse during her working years, but even retired she's logged some hard hours helping Papa recover from many surgeries. My mom, also a nurse, without missing a beat would proclaim it's the reason we still have Papa. They are both remarkable, loving, generous (thanks for paying my college tuition!) and in love with their family.

What's a birthday party without food? A dud! This one was FILLED with food. Even though it was all catered I didn't mind. I was spending the weekend in my hometown enjoying the foods I grew up eating. Nana requested BBQ (she's a farm gal after all) from Shyler's, which is an Evansville must. After everyone had left and we cleaned up there was still untouched trays of BBQ, cut vegetables and cheeses. My mom packed a cooler for us and I knew a tasty pizza was in my future.
I've posted the recipe for this crust before and really it's the only directions you'll need. That's why I love making pizza so much - anything goes! I had some tangy BBQ sauce that I used as a substitute for tomato sauce. Then laid leftover BBQ chicken, caramelized onions and peppers on top. A healthy dose of sharp cheddar finished.

A celebration indeed!

Almost Fudge Gateau

While flipping through my copy of "Baking" I noticed I had everything on hand for this incredibly easy and delicious cake. As the name suggests, it really does have a fudge like consistency, which was my favorite part. I added some more coffee and loved the extra kick it gave. I made the glaze with white chocolate for contrast.

Almost Fudge Gateau
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water (use coffee!)
1/3 cup all-purpose flour
Pinch of salt

Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9 inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.

Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you'll think it's done, but give it a few minutes more, and the center will puff too) and top has firmed (it will probably be cracked) and doesn't shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto anther rack and cool to room temperature right side up. As the cake cools, it may sink.

Glaze
First, turn the cooled cake onto another rack so you'll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven - the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don't worry if the glaze drips unevenly down the sides of the cake - it will just add it its charms. Allow the glaze to set at room temperature.

Opera Cake - My First Daring Bakers Challenge!

Ingredients ready! Everything laid out to begin the 'La Joconde.'
Egg whites!
Finished projects!

Carrot Cake

This cake proved to be a huge successful, flavor wise. Otherwise, I had some major shrinking as it baked, which caused the layers to have high edges and 1/2 tall centers.

I skipped the raisins and I don't think it was lacking. This is a yummy, yummy cake - you'll eat it for breakfast!

For the Cake
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (five to nine carrots)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries (all optional)
2 cups sugar
1 cup canola or safflower oil
4 large eggs

For the Frosting
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 pound confectioners' sugar, sifted
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut (optional)

Finely chopped toasted nuts and/or toasted shredded coconut, for topping

Preheat the oven to 325 degrees. Butter three 9x2 inch round cake pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.

Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.

Working with a stand mixer fitted with a paddle attachment, or hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.

Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. Transfer the cakes to a cooling rake for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

Working with a stand mixer fitted with a paddle attachment or hand mixer, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you'd like coconut in the filling, scoop out about half of the frosting and stir the coconut into this portion.

Assemble the cake by putting one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or cover generously with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with a second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting (or more plain frosting.) top with the last layer, right side up, and frost the top - and the sides, if you want - of the cake. Finish the cake with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now, while the frosting is soft.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.