Tag Archives: Baking

American Artisan Breads

Menu
-Beignets
-Cottage Cheese Dill Bread
-Hamburger Buns
-Beer Bread
-Corn Bread
-New York Deli Rye
-Whole Wheat with Pecans and Golden Raisins

BREAD

Some of the Bread 

Beignets

Beignets

What is better than fresh baked Beignets. Nothing. They are a little bit of heaven on earth.

Cottage Cheese Dill Bread

Cottage Cheese Dill Bread

Look at these beauties. They were as delicious as they look!

Hamburger Buns

Hamburger Buns

Hamburger Buns! I personally made these. They were very yummy.

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Now I was not responsible for the meat, but that’s how I like my hamburger. Charcoaled. Black. Rock Solid.

Hamburger

Hamburger

The Hamburger is all dressed up and ready for my belly.

Beer Bread

Beer Bread

What is beer bread you ask? Well it’s bread made with beer dummy.
What does it taste like you ponder? Bread mostly. There was a slight beer taste, but it wasn’t the most pronounced flavor.

Corn Bread

Corn Bread

Corn Bread, you say? I know I didn’t believe it either. This bread had a nice corn flavor without the “cornbread” texture. It was very tasty.

New York Deli Rye

New York Deli Rye

Look how cute it is! I loved this bread. It was the perfect rye bread! Yum Yum Yum!

Whole Wheat with Pecans and Golden Raisins

Whole Wheat with Pecans and Golden Raisins

This bread was not as sweet as you might expect. It was very nice when I toasted it an added some cinnamon sugar. It was also good just as is. I ate most of this one by myself. It was that good.

Artisan Breads Week 1

The first week of the new quarter is always exciting, and this one was no exception. I am really excited for this class because I LOVE bread. Carbs are my favorite, and bread is the king of carbohydrates.

Chef started this week with some experiments.

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We had to hand knead this bread for about 15 mins. Which really wasn’t that bad. It was kind of nice actually. Relaxing even. It’s also a good work out.

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See. All that work was worth it.

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This is the batter for the other experiments. We basically made terrible bread 4 ways.

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The yellow one is made with cake flour. I was responsible for this one. Chef made fun of me, because it was super liquidy. Even more than usual. I measured it. I really did. I don’t know what happened.

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Terrible Picture of Me with the Terrible Bread

Please don’t be scared off by my face.

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So here’s the normal bread. Made with normal procedures and normal flour. It turned out well, except it over fermented.

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Here’s Shannon sniffing some yummy Manchego cheese. It’s so good. I could eat it by the wedge. We made some Lavosh on the second day which we topped with this cheese.

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Here’s the Lavosh cooking! Lavosh is a flat bread, and while we didn’t stick to traditional toppings, it was still delicious.

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This one is black sesame seeds, cayenne pepper, and the Manchego cheese. My dad ate almost all of it in one day.

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This one has my favorite herb, Cilantro, sea salt, and the Manchego cheese. My mom downed this one almost as fast as my dad did the other one. Needless to say they were both a huge hit.

It was a good first week, and I’m looking forward to learning more about bread!

Red Velvet Cupcakes

This Easter I was given dessert duty. My Grandmother usually does dessert, and those are some pretty big shoes to fill. Slightly daunted, I adapted a red velvet cupcake recipe from Pinch My Salt. My family is obsessed with mini cupcakes, so I made them tiny. They turned out really well!

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I piped them like roses

Ingredients:
2 1/2 c. Cake Flour, Sifted
1 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Unsweetened Cocoa Powder
1 oz. Red Food Coloring (One Bottle)
1/2 c. Unsalted Butter, Softened
1 1/2 c. Sugar
2 Eggs, Room Temp.
2 Tsp Vanilla Extract
1 c. Buttermilk, Room Temp.
1 Tsp White Vinegar
1 Tsp Baking Soda

1. Preheat oven to 350 deg. F. Make sure you have a rack in the middle of the oven. (They’re a lot easier to move BEFORE they get hot) Line the pan with cupcake papers or spray with cooking spray.
2. Sift the cake flour before measuring. Then sift together the cake flour, baking powder, and salt.
3. Mix the food coloring and cocoa powder until it forms a thin paste without lumps. Set this aside.
4. In a small bowl, cream the butter and sugar. Beat in the eggs one at a time. Then add the vanilla and red cocoa paste. Don’t forget to scrape down the bowl as you go. Add 1/3 of the flour mix, beat well. Add 1/2 of the buttermilk. Then add another 1/3 of the flour mix, beat well. Add the rest of the buttermilk. Finally, add the rest of the flour and beat until it’s well combined.
5. Mix the vinegar and baking soda in it’s own bowl. Don’t sniff it. It’s gross, trust me. It will also be fizzy. Add it to the batter and stir well to make sure it’s mixed in.
6. Fill the muffin tins! You should fill them up about 2/3 or 3/4 full. This way you have pretty cupcakes, not bloated cupcakes that overflow and form one giant cupcake on your tin. (Hey, it can happen)
7. Place the tins on the middle rack. Bake for about 20 mins if you’re making full sized muffins (10-15 if you’re making mini’s). Rotate the pans halfway through. Check your cupycakes with a toothpick (or a fork). They will be done when the pick/fork comes out clean. (I.E. not sticky or covered with cake batter). Check early and often. Nobody wants rock hard cupcakes.
8. Cool the cupcakes for 10 mins and then remove them from the tins.

NEVER ICE A HOT CUPCAKE. They will turn into melted goodness messes.

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Cream Cheese Frosting
16 oz. Cream Cheese (2 packages), softened
1/2 c. Unsalted Butter, softened
1 Tsp Vanilla Extract (A clear one! Unless you want tan icing which is fine, I guess)
2 1/2 c. Powdered Sugar, sifted
Pinch of Salt

1. Blend cream cheese and butter until smooth.
2. Add the powdered sugar in thirds at low speed (Unless you want a sugar volcano). Add the salt and vanilla extract.
3. Turn the mixer on high and beat till fluffy!

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If you like your Frosting stiffer/sweeter you can add more powdered sugar.
If you’re going to save the icing and ice your cupcakes later, remember to let the frosting soften after it’s been in the refrigerator and then beat it with the mixer to smooth it out.

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Cupcakes Everywhere

Since I made them for Easter, I decorated them with these adorable bunnies my sister got me.

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Super cute. She got them at Walmart! They were a big hit at Easter!

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Blackberry Icing

I had this lemon pound cake just sitting around my house, left over from my baking finals. My mom says to me, “Elise, you know we won’t eat it without icing.” So I made this simple, yet delicious, icing.

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All you need is powdered sugar, some lemon juice, and Blackberries!

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I used about 1/2 c. of powdered sugar, a 1/2 tsp of lemon juice, and a bunch of blackberries. I crushed the blackberries to extract their juice. I just kept crushing blackberries until it reached that silky, smooth icing constancy. It will dry hardish. Think sugar cookie icing.

It wasn’t a lot of icing, but it was enough for my cake.

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“Just a little closer, and It’ll be mine!”

To ice the cake, simply pour the icing on top of the cake. Now be prepared for the icing to run off the cake! I used a cooking cooling rack and a sheet pan as my easy clean up, setup.

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There it is. Easy as cake!

Butternut Squash Muffins

I saw this recipe over at Tartlet Sweets and knew I had to try it. I’ve been on a squash kick lately and muffins are always a hit in my family.

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Ingredients:
-Butternut Squash
Streusel
-100 g (1/2 c.) Granulated Sugar
-45 g (1/4 c. + 2 Tbsp.) All Purpose Flour
-42 g (3 Tbsp.) Cold Butter
Muffins
-250 g (2 c.) All Purpose Flour
-1 Tsp Baking Soda
-1 Tsp Baking Powder
-1 Tsp. Ground Nutmeg
-1 Tsp. Ground Cloves
-1/2 Tsp. Ground Ginger
-1/4 Tsp. Ground Cardamom (I omitted this seeing as I didn’t have any)
-1/2 Tsp. Salt
-370 g (1 1/2 c.) Butternut Squash Puree (This is made from the Butternut Squash)
-60 ml (1/4 c.) Vegetable Oil
-108 g (1/2 c.) Packed Brown Sugar
-100 g (1/2 c.) Granulated Sugar
-2 eggs
-1 Tsp. Vanilla Extract

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Butternut Squash

That my friends is a butternut squash.

To Make the Squash Puree:
1. Preheat oven to 400 deg. F. Line a cookie sheet with aluminum foil.
2. Cut the butternut squash in half, remove seeds. Place the halves cut side up on the cookie sheet.
3. Cook till fork tender (about 30 mins) You should be able to easily stick the fork in the meat of the squash.
4. Let cool. Remove the meat from the skin. Puree the squash in a blender.

Squash Puree

Squash Puree

Streusel:
1. Whisk together sugar and flour. Work in the butter until the mix looks like, well streusel. (It should be like kosher salt.)

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Streusel

Muffins!
1. Reduce oven heat to 350 deg. F.
2. In a large bowl mix together flour, baking soda, baking powder, spices, and salt. Mix together (in a mixer) the squash puree, oil, and sugars. Add the eggs one at a time. Add the vanilla a beat for a few seconds.
3. Add the dry ingredients until combined.
4. Add dough to the muffin tins about 2/3 of the way up. Completely cover the top of the muffins with streusel.
5. Bake for 20-25 mins.

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Yummy, Yummy Dough

All done!

All done!

Advanced Patisserie Final

I was terrified of this final. We not only had to assemble and decorate a cake, but also do a plated dessert. I got a 95 which I was really excited about! (The cake had a few issues)

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I made Madeleines, a caramelized poach pear, and a raspberry macaroon with creme brule filling. This part was perfect!

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This is the cake I made for my final. It looks like flowers threw up on the cake, but chef wanted a lot of flowers. The piping needs a lot of work too.

Over all I learned so much in this class and I’m really excited by my progress!