Nov 18, 2008

Chocolate Lovers Beware {2}

If you are like me, this picture has your mouth watering. Read on for a great recipe.

This is one of the best recipes that I have come across in quite a while. Being an avid chocolate lover, but having honed my chocolate taste buds, I often have a difficult time finding chocolate recipes that are just right, but this one certainly fits the bill. If you, or anyone you know is crazy for chocolate, this is a cake you MUST  try out on them.

Yield: 3 to 4 individual cakes
.
Generously butter and sugar 4-ounce to 6-ounce oven-proof glass cups,
porcelain ramekins, or ceramic custard cups

4 ounces semi-sweet chocolate
3 oz. butter

2 egg yolks
2 whole eggs
3 tablespoons sugar

3 tablespoons flour

Procedure:

1. Melt the chocolate and butter together over a bain marie.
Stir until well blended, then let cool to warm room temperature.
2. Meanwhile, in another bowl, with an electric mixer on high speed,
beat the yolks, whole eggs and sugar until the eggs are greatly increased in volume,
pale yellow, and hold a ribbon for a few seconds when allowed to drip off the
beaters onto the top of the mixture.
3. On low speed, pour the chocolate into the eggs and mix briefly.
Remove from the mixer, and hand fold, scraping the bottom
of the bowl to make sure you bring the chocolate up.
4. When the mixture is almost blended — still streaky –
sprinkle the flour on top and continue mixing until well-blended.
5. Portion the batter into each prepared mold.
6. Place filled molds on a baking sheet and bake immediately or
refrigerate, covered with plastic wrap, until ready to bake.
7. Bake 425º , deck oven 7 to 9 minutes , or up to 12 minutes
if chilled thoroughly (more than several hours).
Bake 400º convection oven, 6 – 8 minutes.
When done, the batter will be puffed up and, when you move the baking sheet,
it won’t jiggle in the center.Overbaking will result in a firm, cakelike center.
Optional: place a ½ oz. truffle or ball of cold ganache in the center before baking. .8. Remove from the oven and immediately unmold the cakes:
Hold the mold in one hand, protecting yourself with an oven mitt or pot holder,
and work a small sharp knife around the perimeter (between the cake and mold).
Place a serving plate on top of the mold and reverse to unmold the cake onto the plate.
Use the point of your knife to begin to lift the mold off the plate, then remove it.
A nickel-sized spot on top of the cake may still be molten: that’s fine.

Note: There’s no need to bake off all the cakes at once.
They may be kept, covered with plastic, in the refrigerator for several days.
Leftover baked cakes can be kept at room temperature, covered with plastic,
in which case the runny centers gain a mousse-like consistency.

Paint the plate with Chocolate Bergamot sauce, garnish with whipped ganache or whipped cream. Serve plain, or dress it up with Port Cherry Compote or Mascerated dried sour cherries.

By Judy Category: Cakes, Recipe Tags: , ,

Nov 15, 2008

Shortbread Cookies {0}

Shortbread Dipped in Chocolate

Shortbread Dipped in Chocolate

Shortbread cookies are one of my all time favorite types of cookie. They are absolutely perfect when they come out of the oven, warm and practically melting in your mouth. The great think about shortbread cookies is that they are easy.

With the holiday season quickly approaching, those of us who love to experiment in the kitchen , start getting excited about the desserts we will be trying out this year. Although shortbread cookies are an oldie, they are still a goodie.

Another great thing about them, besides the delicious, crumbly, buttery flavor , is that everyone will think you are a culinary whiz. Everyone can make a sugar cookie. No, I take that back, SOME people can make a sugar cookie. But shortbread, now that takes some skill. Shortbread is also an extremely adaptable cookie. You can add just about any flavor to it. Below I have listed some suggestion, but left out my very favorite, a perfect touch for the holidays.

When the cookies have about 5 minutes left in the over, pull them out and sprinkle crushed up candy canes over them. Place them back in the oven and continue baking. Once they are done and cooling, drizzle melted chocolate across the top. A perfect holiday treat!

1 C butter, softened Blend butter, powdered sugar, vanilla and salt.

1 C powdered sugar

¼ tsp. Salt

1/4 tsp. Vanilla

2 ½ C all purpose flour Blend in flour in 3 portions, scraping well after each addition.

Roll dough approximately ½” thick. Cut into desired shapes. Sprinkle with coarse sugar. Bake 350 degrees till very light golden, approx. 15 min.

FLAVOR VARIATIONS:

1. CAPPUCINO: Add 2 tsp. Instant coffee granules and ¼ C mini chocolate chips to the dough.

2. ORANGE-COCONUT: Add 3/4C shredded coconut, 2 tsp. orange zest, and

1 ½ Tbl. frozen orange juice concentrate to the dough. The dough may be rolled into walnut-size balls, then bake @ 350 degrees approximately 15 to 18 minutes, till set.

While warm, sprinkle with powdered sugar. When cool, roll in more powdered sugar.

3. CRANBERRY-PECAN: Add 5 Tbl. dried cranberries, coarsely chopped, ¾ Cup pecans, coarsely chopped, and the zest of 1 orange to the dough. Roll into balls and bake as for Orange-Coconut Shortbread.

4. WALNUT: Add 1 ½ tsp. Black walnut extract and 1 C chopped walnuts to the dough. Roll into balls and bake as for Orange-coconut Shortbread.

By Judy Category: Cookie, Recipe Tags: , , ,

Nov 10, 2008

10 Tips for Making the Perfect Bread {0}

People are always asking me questions about bread. Bread is a tricky thing. Your starches have to be just right, and over mixing leads to tough buns. In my baking class, I have to watch my students like a hawk to make sure that they are not making the fatal errors that so many begging bread makers make. So after almost two decades of teaching, I finally decided to write up the 10 steps of making yeast breads. So here you go, and you didn’t even have to take the class!


1. Measure ingredients

water and flour amounts will be variable
keep salt from direct contact with yeast
1 package fresh, active dry, or instant yeast will be enough yeast for 1 to 3 loaves, or approximately 3 to 6 cups of flour
2. Mixing ingredients

mixing may be done in a food processor (2 to 4 minutes), in a mixer with a dough hook attachment (7 to 10 minutes), or by hand (10 to 20 minutes). To knead by hand, flatten the dough by pressing it with the heals of the palms of the hands, fold it over, made a quarter turn, and press again. Each fold counts as one stroke. Knead about 200 strokes, or 10 to 15 minutes. If the dough tears, you are kneading too vigorously. After kneading the dough either by hand or machine, the finished dough should feel smooth and elastic.
the three main purposes of mixing are 1). to evenly distribute the yeast, 2). make a smooth uniform dough, and 3). to develop gluten. Gluten is the formation of elastic strands when the proteins in wheat flour absorb moisture and the dough is manipulated or mixed.
you have a choice of two mixing methods: the “sponge” method or the “straight dough” method. The straight dough method incorporates all of the ingredients during one mixing process. The sponge method is done in two parts. First, all of the yeast + all of the water + half of the flour are mixed together to form a batter. This batter is left to rise for a minimum of 30 minutes to a maximum of 24 hours. The remaining ingredients are then added to the sponge, and mixed for the desired amount of time.
The sponge method allows the baker more flexibility.
3. Fermentation

Fermentation is the process by which yeast feeds on the sugars and starches in the dough to produce CO2 and alcohol. Gluten becomes more elastic during fermentation, so that it can stretch farther and hold more gas. After kneading the dough, form it into a ball, place in an oiled bowl,turn the ball of dough once to grease all sides. Cover the bowl with plastic wrap or a towel. Place the bowl in a warm environment (70 degrees to 85 degrees) until the dough doubles in bulk and a finger indentation remains in the dough. If the dough is springy to the touch, it has not fermented long enough. This could take 30 minutes to 2 hours, depending on the dough temperature and environment temperature. The main purpose of fermentation is to allow the yeast to grow and produce CO2.
Factors which will speed up yeast activity include:

higher dough and environmental temperatures:The warmer the dough, the faster the yeast will grow and produce CO2, the faster the dough will expand.
increase the amount of yeast in your recipe
a small amount of sugar (1 tsp. per 2C of flour) will increase yeast activity
using the “sponge” mixing method allows the yeast to grow and multiply
leaving the salt out of a bread recipe will increase yeast activity
Factors which will slow down the fermentation process include High amounts of sugars (approx. 1/4C per 1C of flour), fats, salt (including salty ingredients such as olives or salty cheese), acid ingredients (such as tomatoes) will slow down yeast activity.
No sugars in the recipe will slow down yeast activity
4. Punching

The dough is deflated by pressing down the center of the dough, then folding the dough over on itself. The purposes of punching include: 1). releasing CO2, 2).relaxing the gluten, 3). equalizing the temperature of the dough, 4) introduce fresh oxygen to the yeast, and 5) re-distribute the yeast.

5. Portioning the dough

Divide the dough into portions for loaves or rolls. The average bread pan will hold 1 lb. to 1 ¼ lb. of dough comfortably.

6. Rounding

Form the portions of dough into smooth, round balls. This forms a kind of skin by stretching the gluten on the outside of the dough into a smooth layer.

7. Benching

Cover the balls of dough and allow them to rest on your table or counter for 10 to 15 minutes. This relaxes the gluten to make shaping the dough easier.

8. Makeup and Panning

Shape the dough into loaves or rolls, and place them on or in pans. All gas bubbles should be expelled during makeup. Bubbles left in the dough will result in large air holes in the baked product. The seam should be placed on the bottom.

9. Proofing

This is a continuation of the fermentation process. The covered loaves are placed in a warm environment to allow the yeast grow and produce CO2. Proofing may take 30 minutes to 1 ½ hours. The dough should almost double in bulk. When the dough is touched lightly, it should spring back slowly. If the dough feels tight and springy, it has not proofed long enough. If a finger indentation remains, the dough is probably overproofed. This will result in a coarse texture.

10. Baking

Bake bread products in a preheated oven, approximately 375 to 400 degrees.

The rapid rise of bread in the oven might cause the crust to tear. To avoid this, bread is often “slashed” with a knife or razor before baking. This allows for expansion of the dough without tearing the crust. Water brushed onto the bread before baking will help create a thin, crispy crust. Egg wash is used to to give a shiny brown color to the crust. After baking, a melted butter wash to the hot bread will result in a soft crust.

By Judy Category: Tips Tags: ,

Nov 9, 2008

Cup Cake {0}

Delicious Giant Cupcake

Delicious Giant Cupcake

I have long been a cup cake fan. Who hasn’t? As I’m sure you have noticed, cupcakes have become exceedingly popular over the past few years and cupcake stores have been springing up all over the country. As an professional baker and owner of an amazing set of taste buds ( if I do say so myself) I have made it my duty to try as many of these different cupcake brands as possible. I have gone as far as to fly down to LA to taste the famous Sprinkles cup cake and had my daughter bring home Magnolia cupcakes from New York, and I can say with the utmost authority that nothing can compare to the giant cupcake that we make at www.ChocolateBakery.com This old time favorite hostess-style cupcake has been vastly improved. Replace cheap, chemical tasting cake with moist rich cake and exchange the brilliant white fake frosting with made from scratch filling, and PRESTO, the best cupcake you’ve ever had.

By Judy Category: Cakes Tags:

Nov 1, 2008

Pumpkin Cheesecake {1}

My favorite meal of the entire year is Thanksgiving. It is not only the ultimate comfort food, but the ultimate “comfort day”, with flavors and aromas that allow me to time-travel to my grandmother’s house decades past. The aroma of roasted turkey and freshly baked bread rival my favorite baking aroma: brownies in the oven.

Now that the preparation of Thanksgiving dinner has been handed down from grandmother to mother to me, I’ve been “tweaking” the menu and recipes, trying to create the perfect blend of tradition and creativity. My most recent “tweaks” are brined turkey and pumpkin cheesecake.

I know that for zillions of people, pumpkin pie is a mandatory part of the Thanksgiving dessert table. I like pumpkin pie, but I don’t love pumpkin pie. I do love cheesecake, though, and I really like the melding of these two desserts. Cheesecake is easier to make than most people think; in fact, easier than pie. If you have struggled with trying to make a decent pie crust, then maybe a pumpkin cheesecake with a graham cracker crust is the answer for you.

Most of the questions I receive regarding cheesecakes (I teach baking classes at American River College) have to do with the problem of unsightly cracks in the baked cheesecake. I will share with you my pumpkin cheesecake recipe, along with many tips to help prevent lumpy batter and avoid cracking during or after baking. A “how to” video and the recipe can be seen below.

Happy Baking,

Judy Parks

Pumpkin Cheesecake Recipe:
1 – 9″ Cheesecake with Graham or Gingersnap Crust

Crust:

  • 1 C Graham Cracker Crumbs Or Gingersnap Crumbs
  • ¼ C Sugar
  • ¼ C Butter, Melted

Combine all ingredients. Press into bottom of 9″ or 10″ springform pan or 10″ x 3″ deep pan. If you are using a cake pan, first line the bottom with a circle of parchment paper or waxed paper. Bake crust 3500 for 10 minutes.

Filling:

  • 2 Lb. Cream Cheese, Softened
  • 1 Cup Brown Sugar
  • ½ Cup Granulated Sugar
  • 2 Tbl. Flour
  • 1 tsp. Cinnamon
  • 1 ½ tsp. Pumpkin Pie Spice
  • ¼ tsp. Nutmeg
  • 5 Eggs
  • 15 Oz. Can Pumpkin Puree
  • 1/3 Cup Heavy Cream (Optional)
  • 1 ½ tsp. Vanilla

Steps:

  1. Blend cream cheese, sugars and spices on low speed till softened. Stop and scrape the bowl and beater several times. Do not whip a lot of air into the batter as this can contribute to cracking.
  2. Blend in flour.
  3. Blend in eggs, 1 at a time, scraping bowl before adding the next egg.
  4. Blend in cream if you want a softer cheesecake. Omit the cream if you want a slightly drier, firmer cheesecake.
  5. Blend in pumpkin in 3 additions, scraping after each addition. Blend in vanilla.
  6. Pour batter into prepared pan.
  7. Bake in a water bath, 350º F, approximately 1 hour, or until the cheesecake yields a firm jiggle when gently touched. If you want to be certain that the cheesecake is done, check the temperature in the center of the cake with an instant read thermometer. A range of 150º F. to 160º F indicates doneness. Remove from water bath, let cool 5 to 10 minutes, then gently run a knife around the edge of the cake. This will help the cake contract without cracking. Cool to room temperature away from drafts. Refrigerate overnight before unpanning. To unpan a cheesecake from a springform pan, first cut around the edge, then warm the bottom on the stove top, just until the bottom feels warm, then release the clasp. Using a long metal spatula, slide the cake onto the serving plate.
  8. To unmold the cheesecake that was baked in a cake pan: cut around the sides, warm the bottom of the pan on the stove top just until the bottom feels warm, then invert onto a plate, remove the cake pan and immediately invert onto the serving plate.
  9. Garnish with whipped cream and a sprinkling of cinnamon.

Tips:

  • A lot of emphasis is placed on scraping the bowl and beater. This helps eliminate lumps. Lumps are pieces of cream cheese that are not thoroughly blended with the other ingredients. Cold cream cheese is more likely to produce a lumpy batter than room temp. cream cheese.
  • You can adjust the spices to suit you taste. Maple extract is a nice addition.
  • Cracking is caused by several things: oven temperature too hot, whipping too much air into the batter, cooling the baked cake too rapidly, bumping the cake while it is still warm, natural contraction of the cake during cooling.
  • Baking at 350º F, in a water bath helps avoid cracking. If using a spingform pan, wrap the outside of the pan with aluminum foil to prevent water leaking into the pan. (I’ve never found a springform pan that is water-tight.) Mixing on low speed will reduce the amount of air incorporated into the batter. To cool the cake slowly, you can turn off your oven, open the door, and allow the cheesecake to cool in the oven.

By Judy Category: Cakes, Tips, Video Tags: , ,