tag:blogger.com,1999:blog-7425494912827418592024-03-14T00:49:06.825-04:00Cathlin cooks... but mostly bakes!Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-742549491282741859.post-91886766345695617822011-05-06T01:31:00.001-04:002011-05-06T05:15:39.637-04:00MOVEDSUP. So I managed the move! More details over at <a href="http://cathlinargbakes.tumblr.com/">cathlinargbakes.tumblr.com</a>!Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com3tag:blogger.com,1999:blog-742549491282741859.post-50558725121672734402011-05-04T03:35:00.002-04:002011-05-04T03:39:40.617-04:00Moving...?I hope, anyway. <br /><br />I've been chillin' on Tumblr for a while now, doing some other things that have failed - whatever. I found a script to move Blogger posts to Tumblr and I'm hoping that it'll be back up and running soon, so I can move my content over. Then I'm hoping I can revive this blog a bit, because I really truly miss it!<br /><br />I'll post an address for you to find me, if you're still interested, once I get things back up and running! <br /><br />I'm sorry I've been so absent, but I hope some of you will stick around to see what's next. :)Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com0tag:blogger.com,1999:blog-742549491282741859.post-30752283928398912402010-06-01T13:16:00.000-04:002010-06-01T13:17:51.273-04:00Perfect Vanilla Cupcakes<center><img src="http://farm2.static.flickr.com/1284/4660542840_e57c7b3c77_b.jpg"></center><br />It's been a long long time. I didn't intend to be away from this blog for so long. But I had the end of my undergraduate classes, exams, we moved, I've been looking for apartments in Vancouver, I've been keeping up my photography blog which can be quite a task, and I just haven't really been baking much, not least of all because I moved all my baking stuff home. I'm finally here though to talk about my birthday cupcakes… even though my birthday was now over two months ago.<span class="fullpost"> <br /><center><br /><img src="http://farm5.static.flickr.com/4055/4659918279_24f49f3cff_b.jpg"><br />Like most cakes, you begin with the dry ingredients.<br /><br /><img src="http://farm5.static.flickr.com/4002/4659918473_d645909e32_b.jpg"><br />And then mix together the wet ingredients, along with the sugar...<br /><br /><img src="http://farm5.static.flickr.com/4030/4659918631_76a3427c09_b.jpg"><br />and beat it up.<br /><br /><img src="http://farm5.static.flickr.com/4057/4659919067_4ddc6f7860_b.jpg"><br />Add the eggs...<br /><br /><img src="http://farm5.static.flickr.com/4018/4659919425_b496d57c0d_b.jpg"><br />and beat it up again, until it becomes fluffy and pale yellow.<br /><br /><img src="http://farm2.static.flickr.com/1302/4659919589_1ef564efcf_b.jpg"><br />Then add some vanilla and mix it gently.<br /><br /><img src="http://farm5.static.flickr.com/4067/4659919769_74998dba3a_b.jpg"><br />The other liquid this recipe calls for is buttermilk, but you can achieve the same effect as buttermilk by mixing milk with vinegar, which is what I did here. And so you have three bowls of different ingredients.<br /><br /><img src="http://farm5.static.flickr.com/4042/4660541864_f2220953df_b.jpg"><br />Add half of each type of wet ingredients and mix. <br /><br /><img src="http://farm5.static.flickr.com/4031/4659920249_c9371b1814_b.jpg"><br />Mix in the remaining wet ingredients and whisk to smooth out any very large unmixed bits.<br /><br />Now, of course I forgot to take a photo, but either pour the batter into a greased and floured cake tin, or line a muffin tin with papers and scoop the batter into each cup.<br /><br /><img src="http://farm2.static.flickr.com/1301/4660542316_e3547f1660_b.jpg"><br />After baking for 15-20 minutes (sorry, I know I made notes on this, but I can't find them!), they come out smelling delicious and looking beautifully golden.<br /><br /><img src="http://farm5.static.flickr.com/4063/4659920691_d28e556068_b.jpg"><br />You can frost or decorate them however you want. I chose to make a chocolate and a strawberry buttercream and pipe them together onto the cupcakes.<br /></center><br /><br />These are the bessst vanilla cupcakes I've ever found a recipe for. I also used this as a cake once, if you'll remember Anders' 23rd birthday track cake. It's such a tasty, perfect recipe - not dense, not too sweet, soft, and just… delicious! Definitely give it a try next time you're in the market for a vanilla cake!<br /><br /><i>Recipe</i><br /><b>Vanilla Cake</b><br /><br />1 ¼ cups all-purpose flour<br />½ teaspoon baking powder<br />½ teaspoon baking soda<br />½ teaspoon salt<br />6 tablespoons butter, melted<br />1 cup granulated sugar<br />1 egg, room temperature<br />1 teaspoon vanilla extract<br />1 cup buttermilk, plain yoghurt, or sour cream<br /><br />Preheat oven to 350°F. Grease and lightly flour a 9x9/9x13 cake pan. Sift together flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat together melted butter and sugar until completely combined. Add eggs and beat until mixture is smooth and light. Stir in vanilla extract. Add flour mixture in two additions, alternating with buttermilk. Pour batter into prepared pan. Bake for 30-35 minutes (cake) or 15-20 minutes (cupcakes), until cake is barely golden and a toothpick inserted in the centre comes out with only a few loose crumbs.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com11tag:blogger.com,1999:blog-742549491282741859.post-23680824147796223432010-03-26T18:51:00.003-04:002010-03-26T19:18:16.504-04:00Black Beans and Rice<center><img src="http://farm3.static.flickr.com/2733/4465945660_130e22b2b8_o.jpg"></center><br />I know I said I'd be back to post about my birthday cupcakes, but I actually have this delicious black bean and rice dish banked, and if I don't post about it now, I know I'll forget and it will never happen. But don't worry! The cupcakes are coming! And you're not losing anything by getting this post first. In fact you're <i>gaining</i> because this dish is delicioussss! And really quick and simple! It's also versatile. <span class="fullpost"> <br /><center>The first thing you need to do is cook up some rice. One cup (dry) to be exact. I didn't take a photo of rice cooking, though, for what I feel are obvious reasons. It's boring. It's self-explanitory.<br /><br /><img src="http://farm5.static.flickr.com/4004/4465168057_0168a2a106_o.jpg"><br />The real fun starts with what I call the "dressing." In a large bowl you combine olive oil, lime (or lemon) juice, chili powder, ground cumin, turmeric, crushed garlic, salt, pepper and a can of green chilies. We use mild chilies because we don't like spicy food that much, but you can use any kind of green chilies, depending on how spicy you like your food!<br /><br /><img src="http://farm5.static.flickr.com/4032/4465944998_12ba3a4a93_o.jpg"><br />Add in some chopped green onions and tomato...<br /><br /><img src="http://farm3.static.flickr.com/2751/4465945180_ed59a54c15_o.jpg"><br />and a can of black beans (rinsed thoroughly first, of course!).<br /><br /><img src="http://farm5.static.flickr.com/4025/4465945400_9919488433_o.jpg"><br />Give it a good stir and wait for your rice to finish.<br /><br /><img src="http://farm3.static.flickr.com/2733/4465945660_130e22b2b8_o.jpg"><br />Then throw your rice in (we like basmati), mix it up well, again, and serve!</center><br /><br />It's really that simple. Now, you may be wondering how you serve this dish. Well, as I said, it's versatile! The recipe is originally a wrap filling. Whip up some <a href="http://cathlincooks.blogspot.com/2009/08/guacamole-and-home-made-flour-tortilla.html" target="blank">guacamole and your own tortillas, if you're feeling ambitious</a>, chop up some lettuce and cheese and you've got yourself some delicious and healthy wraps. I've also baked this, with cheese on top! I've also stuffed peppers with it and baked them in the oven! But normally, we just eat it as a side dish with some form of protein (meat for Anders, vegetarian hot dogs for me, usually), and some cooked vegetables! It's really very tasty and when you can use it for so many things, you can't really go wrong! It keeps well in the fridge and makes a great quick snack as leftovers.<br /><br />Now, before I move on to the recipe, I wanted to give myself a little shameless plug. I'm starting <a href="http://endofdaysphotography.tumblr.com/" target="blank">a very long photography project</a> tomorrow, and while I don't know how many people actually read this blog regularly, I thought I'd plug it here, in case anyone who <i>does</i> read it is interested! There's nothing up there, now. My first post will appear at 12AM, eastern time. Thanks!<br /><br /><i>Recipe</i><br /><b>Black Beans and Rice</b><br /><br />1 cup dry rice, cooked<br />1-2 tablespoons olive oil<br />2 tablespoons lime (or lemon) juice<br />2 teaspoons chili powder<br />1 teaspoon cumin<br />1/2 teaspoon turmeric<br />1 medium clove garlic, crushed<br />salt and pepper to taste<br />1 can (114 ml) (mild) green chilies<br />1 cup tomato, chopped<br />6 green onions, diced<br />1 can (540 ml) black beans, drained and well rinsed<br /><br />Cook rice and set aside. Meanwhile, in a large bowl combine the remaining ingredients. Add cooked rice and mix well. Serve as a side dish, baked with cheese on top, or stuffed in peppers.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com7tag:blogger.com,1999:blog-742549491282741859.post-81139940114272378742010-03-13T00:10:00.001-05:002010-03-13T00:25:24.994-05:00Cake Mix Cookies<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100301cakemixcookies/001.jpg"></center><br />I am fo' realz back, only ten days after my last post. BAM. And I have these really easy and tasty cookies to share. All you need is a box of cake mix (any flavour), vegetable oil, eggs, chocolate chips and some oats, if you want. A bowl is probably good, too. <span class="fullpost"><br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100301cakemixcookies/002.jpg"><br />Start simple: beat some eggs.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100301cakemixcookies/003.jpg"><br />Throw your cake mix and some oats, if you want them, into a bowl.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100301cakemixcookies/004.jpg"><br />toss in the eggs, oil and chocolate chips.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100301cakemixcookies/005.jpg"><br /><i>Stiiiir</i> it up, little darlin'. <br /><br />I missed taking a photo of this but scoop the batter into about 2-tablespoon-sized balls and put them on a baking tray. Then bake them.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100301cakemixcookies/006.jpg"><br />They will look and smell delicious when they come out of the oven.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100301cakemixcookies/007.jpg"><br />These were the last three cookies left... about 36 hours after I had baked them.</center><br /><br /><i>Recipe</i><br /><br /><b>Cake Mix Cookies</b><br />1 boxed cake mix (any flavour)<br />¾ cup rolled oats (optional) <br />2 eggs, lightly beaten<br />½ cup oil<br />¾ cup semi-sweet chocolate chips <br /><br />Preheat the oven to 350°F. In a large bowl combine all ingredients, mixing well. Spoon batter in about 2-tablespoon-sized balls and place on a baking tray. Bake in preheated oven for 10-12 minutes. Cool briefly on trays before removing to wire rack to cool completely.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com6tag:blogger.com,1999:blog-742549491282741859.post-64125682361126537302010-03-03T15:59:00.003-05:002010-03-12T16:28:58.665-05:00Anders' 23rd birthday cake and a tasty version of Wilton's buttercream frosting<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100214trackcake/003.jpg"></center><br /><br />I have no excuses for how long I've left this blog, except to say that, while I love cooking and baking, I haven't been feeling the urge to do it that often recently. Also, I've been trying to get back into shape after hardly being able to exercise at all for about four months, and eating homemade baked goods doesn't fit into that plan very seamlessly.<br />Nevertheless, I am here to report on the birthday cake I made for Anders this year! The photo above is just a teaser... <span class="fullpost"> <br /><br />OK... so I really wanted to document this whole process with photos, but there were a couple factors involved in my failure to do that. 1) I was a nervous WRECK because I was, with the help of some friends and the cooperation of the entire cross-country/distance track team, planning and trying desperately to pull off a surprise party for Anders, so I was really busy, and 2) I'm out of practice so I just... forgot. See, I finally found this amazing recipe for a classic vanilla, yellow cake, which I used, and I wanted so badly to share it with everyone. And I will! My birthday is two weeks from tomorrow, and I'm planning on making cupcakes with this recipe for my classes (because I'm 22 going on 7 apparently), so I will post it then! I promise!<br /><br />So what is this post all about then, if not a super awesome recipe for yellow cake? Well, this year was the first time I ever tried to do anything fun with Anders' birthday cake. I decided to make a 9x13 sheet cake and FROST A TRACK ONTO IT. <br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100214trackcake/002.jpg"><br /><i>BAM.</i></center><br /><br />Anders' birthday tends to fall right around the middle of indoor track season for Canadian universities, and most (if not all) of our friends are runners, so I thought it was appropriate. I went out and bought the pan specically for it. I also bought Wilton frosting tip #233 to make real-looking grass AROUND the track. Want to see a detail photo of that?<br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100214trackcake/001.jpg"><br /><i>BAM.</i></center><br /><br />It was a lot of fun to do! The only problem was that I kept melting the frosting in my hands, which is why you can see spots where the frosting is just a big blob on the cake... See, I had to keep a desk lamp out in the kitchen so I could see my colours properly and make sure they were mixing correctly. Plus my hands were flippin' hot from being so nervous. It wasn't a great combination. But everyone was really impressed and even though when I look at the photos now I think "it looks like a 12 year-old frosted that cake..." I'm pleased with how it turned out and how happy Anders was with it, and how much everyone at the party liked it. <br /><br />Also, if you look at it from an artsy angle and kind of unfocus the one end (as if you're a camera lens.........) it looks way better.<br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20100214trackcake/004.jpg"><br /><i>BAM.</i></center><br /><br />Seriously, though. I'm sorry I was away for so long. I made cookies a couple of days ago so I'll post those soon, and I promise I'll make delicious cupcakes and post about those too in the next couple of weeks. So there are a few things to look forward to in the near future!<br /><br />Oh, and in case you're wondering, I used the Wilton buttercream frosting recipe to frost this cake. I've posted about this recipe before, and you can find that <a href="http://cathlincooks.blogspot.com/2009/08/wilton-course-1-class-2.html">here</a>. But here's the thing: that recipe, as it is, is disgusting. So here's how I ACTUALLY make my version of the Wilton buttercream frosting.<br /><br /><i>Recipe</i><br /><br /><b>Buttercream Frosting</b><br /><br />1 cup unsalted butter, softened<br />2 teaspoons vanilla<br />3 tablespoons milk or water<br />4 cups confectioners' sugar <br />1 tablespoon meringue powder<br />pinch of salt (optional)<br /><br />Cream together butter, vanilla, milk/water and salt if using (it's good to dissolve the salt in the liquid, otherwise it might dissolve later in your frosting and mess up the colours). Add confectioners' sugar 1 cup at a time, mixing well at medium speed after each addition. Add the meringue powder with one of the cups of sugar, and continue mixing on medium speed until all ingredients have been thoroughly mixed together. Mix for an additional minute or so, until creamy.<br /><br />This recipe makes about three cups of stiff consistency frosting. Wilton has three consistencies they use in class and it's actually pretty useful to know them and what they're used for.<br /><b>Stiff</b> consistency is used for things like flowers with upright petals, like the Wilton rose or sweet peas.<br /><b>Medium</b> consistency is used for stars (with the star tips), figure piping, borders (like the shell border) and flowers with petals that lie flat. To make medium consistency frosting, add one teaspoon of water for each cup of stiff frosting, or one tablespoon if you want to make the full recipe medium consistency.<br /><b>Thin</b> consistency is used for writing, making vines, leaves and frosting the cake. To make thin consistency frosting, add two teaspoons of water for each cup of stiff frosting, or two tablespoons for the full recipe.<br /><br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com1tag:blogger.com,1999:blog-742549491282741859.post-97483955692122432009-11-23T16:22:00.001-05:002009-11-23T16:43:55.979-05:00Canadian Thanksgiving... over a month late<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20091011tgiving/intro.jpg"></center><br /><br />I'm sorry it's been so long. This semester has been riddled with bad luck accompanied by stress. First I found a member of my family is very ill, then I fell off a horse and injured my tail bone and hip, then I pinched my sciatic nerve as a result of limping from the injured hip, as soon as that got better I rolled my ankle really badly and sprained it, and that only really started getting better a few weeks ago, and last week I had the worst cold I've had in years which kept me in bed for days straight. And through all that I either haven't felt like or haven't been able to bake or cook much out of the ordinary, day-to-day sustenance. <br />But Anders and I did make a small Thanksgiving dinner together and I took photos. We had been at my cousin's wedding the day before and neither of us were able to spend Thanksgiving day with out families, so we made a small dinner together. Now, Canadian Thanksgiving was over a month ago, but since American Thanksgiving is coming up, I thought I'd finally post about it! <span class="fullpost"> <br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20091011tgiving/006.jpg"><br />Here's what our little table looked like. Delicious!<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20091011tgiving/005.jpg"><br />This is Anders' plate, complete with turkey (I don't eat meat).</center><br /><br />I didn't really use recipes for any of this. For the turkey breast, I made a rub with softened butter, salt, pepper, and poultry seasoning. Then I rubbed it all over the breast and under the skin. I put a large piece of onion in the small "cavity" created by the ribs on the underside of the breast and put it in the oven for about an hour.<br />For the dressing we tore up rye bread, tossed it with celery, onions, salt, pepper, poultry seasoning and olive oil. Neither Anders nor I like mushy stuffing cooked inside the bird (especially me... since I don't eat meat), so we baked it in a dish until it got crispy and tasssty.<br />Steamed vegetables and a mashed potatoes are pretty straightforward, so I don't think I need to explain that, right? The only thing I will say is that for mashed potatoes, Yukon Golds are GREAT. I also find that it works best to mash the potatoes with a masher first, then add in milk and (lots of) butter and whip the whole thing with a mixer. It makes for very smooth and tasty mashed potatoes!<br /><br />The dinner was really great, except that the turkey was apparently pretty disappointing. I didn't have any, so I wouldn't know, but Anders didn't like it much. I got the breast from a butcher nearby, but I should have known better, because Anders has never really cared for any of the meat I've gotten there. Everything else was delicious though, and we were so happy to be able to have a small Thanksgiving dinner when we couldn't be with our families.<br /><br />Anyway, I'm hoping to be able to do more baking soon - I've missed it a lot, especially since I haven't been able to do any of my other normal activities like horseback riding and running. And with Christmas coming up, I should have an excellent reason to do so! <br /><br />Until then, guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com5tag:blogger.com,1999:blog-742549491282741859.post-14725300088954132962009-10-21T17:58:00.001-04:002009-10-21T18:33:08.406-04:00Zwetschgenknödel or Plum Dumplings<center><img src="http://farm3.static.flickr.com/2531/4033288218_6deb55cddf_o.jpg"></center><br />Okay, now I really have been remiss. I've been quasi-busy with school and a bit busier than that with work. I've also been having some bad luck - I recently fell off a horse and hurt my bank and hip, that injury turned into a pinched sciatic nerve, and on Monday I rolled my ankle really badly and have a very bad sprain. But today I did a presentation in my grad level German class and I'm tired and am not planning on doing any work tonight. So here's a post about something I made a while ago. Plum dumplings. They are a traditional German dish (in German: Zwetschgenknödel) that Anders family makes every summer. They can really only be made (and enjoyed) when plums are in season. In Ontario, that means the end of August. Anders and I made them one night shortly before school started.<span class="fullpost"> <br /><br /><center><img src="http://farm4.static.flickr.com/3224/4032534507_301b6e6103_o.jpg"><br />We began by making the dough, which is very simple - flour, eggs, butter and Quark cheese.<br /><br /><img src="http://farm3.static.flickr.com/2774/4033287856_f14fd18049_o.jpg"><br />We mixed the ingredients together by hand until they come together into a nice soft, sticky ball. The dough had to be cooled for an hour after that.<br /><br /><img src="http://farm4.static.flickr.com/3196/4033287892_0970348890_o.jpg"><br />While the dough was in the fridge, we worked on our plums... and our apricots. That's a variation Anders' family loves to do.<br /><br /><img src="http://farm3.static.flickr.com/2628/4032534655_8c7b198be7_o.jpg"><br />After washing the fruit, we cut a slit down one side and pulled out the stones. You absolutely need freestone fruit for this, or you'll just want to die.<br /><br /><img src="http://farm3.static.flickr.com/2488/4033287968_11faccdd6c_o.jpg"><br />Next, we replaced the stone with a sugar cube.<br /><br /><img src="http://farm3.static.flickr.com/2590/4032534807_2abf027722_o.jpg"><br />Once we'd replaced all our stones with sugar cubes and our dough was cooled, we tore off small pieces of dough and flattened them out. These we used to cover each plum or apricot.<br /><br /><img src="http://farm3.static.flickr.com/2613/4032534857_6dd07b1cf1_o.jpg"><br />This is trickier than it may seem. The dough is sticky, and the fruit is somewhat wet/juicy. So between the dough sticking to your hands, and the juice from the fruit making the dough wet and not sticky, covering all the fruit takes some time and patience.<br /><br /><img src="http://farm4.static.flickr.com/3078/4032534891_4cde4f4897_o.jpg"><br />To cook these bad boys, we brought a large pot of water to a boil and dropped them in. The dumplings are finished then they float to the top.<br /><br /><img src="http://farm4.static.flickr.com/3178/4032534933_a39a6dacdf_o.jpg"><br />We set the finished ones in a colander to drain.<br /><br /><img src="http://farm3.static.flickr.com/2531/4033288218_6deb55cddf_o.jpg"><br />And this is the final and most important step. We each took as many dumplings as we could fit on our plates and in our stomachs, cut them into bite-size pieces and covered them with cinnamon sugar (Anders also put melted butter on his, which is traditional, but I never do it).</center><br /><br />And there you have a delicious, traditionally German MAIN COURSE. I'm serious! No one ever believes that this is a main course dish, but it is! Which is not to say that they don't also make a delicious dessert, it's just not traditional.<br />I have to apologise for not posting this sooner, as plums are definitely out of season in most places (although it is spring in the southern hemisphere...). But it's something to look forward to through the long winter months ahead of us.<br /><br /><i>Recipe</i><br /><br /><b>Zwetschgenknödel or Plum Dumplings</b><br /><br />350 grammes flour<br />1-2 eggs<br />40 grammes butter<br />250 grammes Quark<br /><br />Pinch of salt<br />50 prune plums <br />50 sugar cubes<br />Bowl of sugar<br />Cinnamon<br /><br />×××<br /><br />Mix and knead flower, eggs, butter and Quark thoroughly until smooth. If sticky, use more flour. Cool ball of dough in refrigerator for 1 hour. Meanwhile, wash and dry the plums. Slit plums along one side and replace stones with sugar cubes. When the dough is cool, form it into a thick roll. Cut off small pieces, and knead into flat thin wraps. Wrap each plum in dough.<br />Drop dumplings into slightly salted boiling water. Simmer for about 10 minutes or until dumplings rise to the surface. Remove gently and place into colander to let the water run off. Serve in a large warm bowl with cinnamon sugar and melted butter on the side.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com2tag:blogger.com,1999:blog-742549491282741859.post-54184315661097865562009-09-18T22:22:00.003-04:002009-09-18T22:25:07.614-04:00Final Wilton Cake and Truly, Truly, Truly Outrageous Chocolate Cookies<center><img src="http://farm3.static.flickr.com/2429/3933231798_49a9526438_o.jpg"></center><br />I've been remiss. Well, actually I haven't, I've just been busy. I got a job, the boyfriend moved back in, I started my last year of university (fiiiinally), I started my job, etc. But I've been doing some things in the kitchen and today I'm going to share a chocolate cookie recipe, right after I show you my final cake from the Wilton course. <span class="fullpost"> <br /><br /><center><img src="http://farm3.static.flickr.com/2431/3933231716_787de1a122_o.jpg"><br />Oooh, aaah!!</center><br />It's not amazing or anything, and my icing wasn't quite stiff enough, so the roses were a little tough to make. Also, I'm really bad at shell borders. Also, the stems of my roses are wiggly. Whatever. The cake itself was very tasty. I adapted my chocolate cake recipe to make it white chocolate, and once I've worked out some kinks in the recipe, I'll be sure to post it!<br /><br />But here's the recipe for today. Another kind of outrageous chocolate cookie! More outrageous than the last ones, I promise!! These ones are ACTUALLY truly, truly, truly outrageous!<br /><br /><center><img src="http://farm3.static.flickr.com/2627/3932450243_d87a40ac42_o.jpg"></center><br />I'll be honest - I did take photos of the whole process for these cookies, but the batter looked like poop and I just can't bring myself to post the photos! I don't want to ruin it for you, because these cookies are super delicious, oh man. They just melt in your mouth and have an intense chocolate flavour. Try them!<br /><br /><i>Recipe</i><br /><b>Truly, Truly, Truly Outrageous Chocolate Cookies</b><br /><br />2 ¼ cups flour<br />½ cup unsweetened cocoa<br />1 teaspoon baking soda<br />¾ cup vegetable oil (canola/rapeseed, olive, whatever)<br />½ cup brown sugar<br />½ cup white sugar<br />2 teaspoons vanilla<br />2 eggs<br />1 cup chocolate chips<br /><br />Preheat oven to 375°F. In a large bowl, mix together the flour, cocoa and baking soda. In another bowl, beat together the oil, brown and white sugars and vanilla. Beat in the eggs. Make a well in the dry ingredients, and add the wet ingredients, stirring until combined. Add the chocolate chips and mix to distribute evenly throughout batter. Roll 1/8 cup (2 tablespoons) of batter into balls and place on a cookie sheet. You may press the cookies down if you wish - if not, they will bake into rounded domes. These cookies do not spread. Bake for 8 to 10 minutes. Remove trays to a wire rack to cool for a few minutes before removing cookies from the tray to cool completely.<br /><br />Makes about 4 dozen.<br /><br />Guten Appetit! </span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com4tag:blogger.com,1999:blog-742549491282741859.post-47382425686114040582009-08-18T19:19:00.003-04:002009-08-18T19:27:37.075-04:00Guacamole and Home-made Flour Tortilla Chips<center><img src="http://farm3.static.flickr.com/2653/3832339936_c3c6b48f8b_o.jpg"></center><br /><br />Once upon a time, I made flour tortillas to use as wraps for a meal I made for myself and Anders. I never posted them because when I rolled them out they turned out to be more pointy and mishapen than circular. But they were tasty. Now, the other day I bought a bag of avocadoes. I don't really like avocado that much, but they're full of healthy fat and nutrients so I decided to just get them and maybe make myself like them. Instead I just went ahead and made guacamole a few days after buying them because that's really the only way I like to eat them. And to eat guacamole you need some chips. But have you ever noticed how much crap is in tortilla chips? Ugh. I have. So I decided to take that recipe for soft tortillas I had made before and make them into chips! That's right, folks. This post is a twofer! Guacamole and tortilla chips ho! <span class="fullpost"> <br /><br /><center>I started with the tortilla chips first, because the dough needs time to rest in between steps.<br /><img src="http://farm3.static.flickr.com/2552/3831543849_a676b0af2f_o.jpg"><br />I started with some flour, baking powder, salt and canola oil.<br /><br /><img src="http://farm4.static.flickr.com/3550/3832339178_d9536307b2_o.jpg"><br />I added some warm milk.<br /><br /><img src="http://farm3.static.flickr.com/2640/3831543993_e6859b60ce_o.jpg"><br />And that's it. Five ingredients, minimal mixing and I got this pleasant lump of dough, which I kneaded until it was well combined and smooth.<br /><br /><img src="http://farm3.static.flickr.com/2585/3832339320_0d0da6e69c_o.jpg"><br />I threw the dough into the bowl I mixed it in and put a damp dish cloth over top. I let it rest for about 20 minutes.<br /><br />Now, this next part is a lie, because I was multi-tasking the whole time and while the dough was resting I started on the guacamole, but to keep things simple, I'll continue with the tortilla chips.<br /><br /><img src="http://farm3.static.flickr.com/2654/3831544111_2a5f34f730_o.jpg"><br />After 20 minutes, I split the dough into four more or less equal parts.<br /><br /><img src="http://farm3.static.flickr.com/2637/3831544313_2c6020d1da_o.jpg"><br />And let them rest again. This dough needs a lot of rest, or it will be tough and gross.<br /><br /><img src="http://farm3.static.flickr.com/2531/3832339604_7e0b7e079c_o.jpg"><br />After the second rest, I split each ball of dough in half and I rolled each one out very very thin. They do shrink back up a bit though. I didn't worry to much about how circular they were, because I was just going to butcher them anyway to make the chips.<br /><br /><img src="http://farm3.static.flickr.com/2562/3832339678_a323f79ee9_o.jpg"><br />Using my (dry, unoiled) cast iron pan, I...fried, baked?... each tortilla for about 30 seconds per side. They start to puff up a bit and turn brown in spots, so it's easy to tell when they're done.<br /><br /><img src="http://farm3.static.flickr.com/2528/3832339760_be449df56d_o.jpg"><br />When they were all done, I cut each tortilla into 8 triangular(ish) pieces.<br /><br /><img src="http://farm4.static.flickr.com/3549/3832339836_e41ea1d12a_o.jpg"><br />I put those on a baking sheet, which I had first sprayed very lightly with canola oil. I also gave the soon-to-be-chips a light spray. This is what they looked like after baking for about 12 or 13 minutes.<br /><br />Next, I worked on my guacamole!<br /><br /><img src="http://farm4.static.flickr.com/3425/3831544939_e9f1d1050f_o.jpg"><br />Naturally enough, I started with avocadoes! What a lovely colour!<br /><br /><img src="http://farm3.static.flickr.com/2489/3831545035_5a8b6fbcd2_o.jpg"><br />Next, I Chopped up some tomato.<br /><br /><img src="http://farm3.static.flickr.com/2464/3832340420_17e6aee4a0_o.jpg"><br />And some green onion.<br /><br /><img src="http://farm3.static.flickr.com/2467/3832340532_4c7ec2ae52_o.jpg"><br />I threw those two things into my bowl with my avocadoes along with some lime juice, chili powder, cumin, salt and pepper. <br /><br />Now look. I know you're supposed to put cilantro in guacamole. And no, I haven't done that. I have a confession. I hate cilantro. And I know very few people who DO like it so I don't feel bad about it! It makes me feel like my throat is closing up. That isn't a good feeling when you're eating! So I avoid it. I hope you understand.<br /><br />Anyway... I don't like to mash my avocado before adding the other ingredients. I find that it just turns into paste when you do that and I don't like it. Guacamole should be think and rustic, not smooth and pasty.<br /><img src="http://farm3.static.flickr.com/2670/3832340672_38a3c5f06b_o.jpg"><br />So instead I just take a metal spoon to it and stir, breaking up the avocado as I see fit. And I also add some garlic because I realise I forgot it... and then I don't add enough. Whoops!<br /><br /><img src="http://farm4.static.flickr.com/3261/3832340774_9b71f8ca19_o.jpg"><br />There we go. Oooh, look at it. Tastyyy.<br /><br /><img src="http://farm3.static.flickr.com/2653/3832339936_c3c6b48f8b_o.jpg"><br />Ooh, both together. Don't you want to just dive into the photo?<br /><br /><img src="http://farm4.static.flickr.com/3533/3832340030_b18023490f_o.jpg"><br />Delicious!</center><br /><br />Okay. So I love guacamole. But it's nothing too new or exciting, so let's talk about the tortilla chips. They were good! They weren't WAY too salty like the store-bought ones, they had a nice light flavour and they were just... tasty. My only complaint is that some of them were a bit too crunchy but that was my fault. The only ones that were too crunchy were the darker ones, so they were obviously a bit over-baked. Next time I do this, and I definitely will do this again, I would decrease the baking time slightly. Other than that, they were great! I was pleased to be able to just sort of make it up. I spent a lot of time looking online for a recipe for tortilla chips, but I came up with nothing. Luckily it was easy to simply decide to make these into chips.<br /><br /><i>Recipes</i><br /><br /><b>Flour Tortilla Chips</b><br /><br />×××<br /><br />2 cups of all-purpose flour<br />1 ½ teaspoons of baking powder<br />1 teaspoon of salt<br />2 teaspoons of vegetable oil<br />¾ cups of warm milk<br /><br />×××<br /><br />Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.<br />After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the centre until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. They should start to puff a bit when they're done.<br />Preheat the oven to 350°F. Cut the cooked tortillas into eighths and arrange a few pieces on a very lightly oiled baking sheet (canola oil spray works well). Spray the tops of the tortilla pieces very lightly with canola oil. Place in the over for 10 to 12 minutes, or until the chips are brown and crispy. Cool slightly before eating.<br /><br /><b>Guacamole</b><br /><br />×××<br /><br />4 small or 3 medium avocadoes<br />2 small or 1 large tomato(es), chopped<br />6-8 green onions, chopped<br />3 tablespoons lime juice<br />2 cloves garlic, crushed<br />2 teaspoons chili powder<br />2 teaspoons ground cumin<br />salt and pepper to taste<br /><br />×××<br /><br />Cut avocadoes in half and scrap fruit into a bowl. Add chopped tomato and green onion, garlic, chili powder, cumin and salt and pepper. Stir and break up avocado. Serve with tortilla chips or pita bread or something equally delicious.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com6tag:blogger.com,1999:blog-742549491282741859.post-27316977206606221282009-08-14T13:22:00.004-04:002009-08-18T19:29:30.769-04:00Wilton Course 1 Class 2<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090813wiltoncake1/005.jpg"></center><br />Last night I had my second Wilton class in which we decorated our cakes with the Wilton rainbow!<span class="fullpost"> <br /><br /><center>On Wednesday night I baked my cake. <br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090813wiltoncake1/001.jpg"><br />Now, I did two things I don't normally do. I used a mix and I wet a dish towel and wrapped it around the pan to make it bake more evenly.<br />I don't like that mixes call for so many eggs. Three? Geez! But I do love the homemade bake-even strip I used. In the first Wilton class the instructor suggested we get the Wilton brand ones, but using a dish towel is a lot more... free. So all I did was roll up a dish towel to fit the height of the cake pan, soak it, ring it, wrap it around the pan and secure it with a couple of safety pins. It made my cake bake completely evenly. I didn't have to level it at all and the outside edge wasn't over-baked. It was excellent.<br />I did have to bake the cake for about ten minutes longer, because the wet towel kept the pan cooler than normal. But if you're planning on using this trick, make sure to check the cake around the suggested baking time and determine just how much extra time it will need!<br /><br />Anyway, yesterday I spent a tonne of time making different frostings and then frosting the darned cake.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090813wiltoncake1/002.jpg"><br />I'm really not good at frosting cakes. It took me about an hour and it was really uneven and not very smooth. But I let the frosting set for a bit and then rubbed it down with parchment paper to try to smooth it out a bit. If you'd like a tutorial for that, <a href="http://www.monkeysee.com/play/988-cake-decorating-a-secret-to-smoothing-icing" target="blank">check out this video!</a> This lady does it with a paper towel, but you can do it with parchment, as well.<br /><br />Finally, I took the half hour bus ride to Michael's (the bus system sucks here) and decorated my cake!<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090813wiltoncake1/003.jpg"><br />It turned out pretty well! The colours were insanely bright (although the photos make them look brighter than they actually were), and I managed to make my rainbow pretty even. It was fun to do, too.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090813wiltoncake1/004.jpg"><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090813wiltoncake1/005.jpg"><br />When I got home, a good friend came over and shared some with me.</center><br /><br />So I just have to say, I think the Wilton "butter"cream is disgusting. It's all shortening and no butter. It tastes like sugar and chemicals. I think next week I'll frost the cake with a real buttercream and just decorate with the Wilton buttercream. If you're interested, the recipe for the Wilton buttercream is below. I think I would probably stick with the basic recipe, but replace the shortening with butter - I think then it would be pretty decent.<br />Overall, however, I'm pleased with the class! It's fun to learn some decorating techniques, even if they are really simple. I'm hoping that after I'm done this course, I can just find the books for the other courses and follow those instead of doing the other courses. Mostly because it's ridiculously impractical for me to get to Michael's, but also because it's all pretty well laid out in the books and now that I've learned how they teach things in the courses, I think I can just transfer it to the next levels. I think I would recommend the first course to anyone who wants to learn the basics of frosting!<br /><br /><i>Recipe</i><br /><br /><b>Wilton Buttercream</b><br />1 cup solid white vegetable shortening* <br />1 teaspoon Wilton Flavour** <br />3 tablespoons milk or water<br />1 lb. confectioners' sugar (approx. 4 cups)<br />1 tablespoon Wilton Meringue Powder***<br />pinch of salt (optiona)<br /><br />Cream together shortening, flavour, water and salt if using (it's good to dissolve the salt in the liquid, otherwise it might dissolve later in your frosting and mess up the colours). Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Mix for an additional minute or so, until creamy.<br /><br />*they suggest Crisco because it's very white<br />**my instructor recommended a mixture of colourless vanilla and butter flavours, but I just used regular vanilla... coloured and all<br />***this helps stabilise the frosting - I actually like the product.<br /><br />This recipe makes about three cups of stiff consistency frosting. Wilton has three consistencies they use in class and it's actually pretty useful to know them and what they're used for.<br /><b>Stiff</b> consistency is used for things like flowers with upright petals, like the Wilton rose or sweet peas.<br /><b>Medium</b> consistency is used for stars (with the star tips), figure piping, borders (like the shell border) and floweres with petals that lie flat. To make medium consistency frosting, add one teaspoon of water for each cup of stiff frosting, or one tablespoon if you want to make the full recipe medium consistency.<br /><b>Thin</b> consistency is used for writing, making vines, leaves and frosting the cake. To make thin consistency frosting, add two teaspoons of water for each cup of stiff frosting, or two tablespoons for the full recipe).</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com4tag:blogger.com,1999:blog-742549491282741859.post-7579946250158875412009-08-12T15:30:00.003-04:002009-08-12T15:42:41.592-04:00ChangesHello friends, devoted readers, and visitors. I've just changed the layout of CCbmB and I've also changed the format of my posts. Not much has changed in the layout itself, but the format of the posts has changed. To read more about it... <span class="fullpost"><br />I just wanted to change things around so that my front page wasn't bogged down with long posts, full of my process photos. This way, I'll have an introduction photo of the finished product on the front page, and the rest of the post, including process photos, commentary and recipes will appear after the link labelled "Continue reading..." I hope this makes the navigation and viewing of my CCbmB easier and more enjoyable for everyone! <br /><br />As for what's going on with me right now, I'm still unemployed and thus unable to really buy too many extra groceries to be used in baking. Plus I don't have a 6'1" distance runner boyfriend in the apartment at the moment to share them with. None of that, of course, has stopped me from taking The Wilton Method of Decorating Course 1. So I will be updating the world on my progress in the class, as I currently have no decorating skill.<br />And with September comes more money (hopefully) and the return of the aforementioned boyfriend, so my posts should be more regular and more interesting (hopefully).<br /><br />Thanks for keeping up with me and my fun in the kitchen!<br /></span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com0tag:blogger.com,1999:blog-742549491282741859.post-41570204442105493112009-07-28T22:40:00.004-04:002009-08-11T21:26:49.147-04:00Strawberry (and blueberry) Shortcake<center><img src="http://farm3.static.flickr.com/2593/3767113623_c714d497a8_o.jpg"></center><br />My lovely sister visited me a couple of weekends ago, and while she was here we decided to make shortcake! She'd made it before, but I'd never even eaten a real shortcake before. I find that most of the time you see it in a restaurant, grocery store or bakery, it's actually angel food cake served with strawberries. Very different! <span class="fullpost"><br /><br />Shortcake is actually made with a dough. It looks like bread dough. You mush it into a pan and it's lumpy and not very pretty when it comes out. But it still somehow looks delicious and perfect.<br />You're supposed to cut this (very thin) cake in half and layer it with whipped cream and fruit. We decided it would be difficult to do (plus we were tired and just wanted some cake), so we didn't. It kept a lot better that way. <br /><br />I didn't take photos of the whole process because we were also busy making dinner when we made it, but here's what it looked like when we were done!<br /><br /><center><img src="http://farm4.static.flickr.com/3525/3767113385_e8cca39d1f_o.jpg"><br /><br /><img src="http://farm3.static.flickr.com/2560/3767912430_9328da5557_o.jpg"><br /><br /><img src="http://farm4.static.flickr.com/3592/3767113535_80172dec09_o.jpg"><br /><br /><img src="http://farm3.static.flickr.com/2593/3767113623_c714d497a8_o.jpg"></center><br /><br />It's really a simple and lovely cake. Very filling, too, so you can get quite a few servings out of one cake!<br /><br /><i>Recipe</i><br /><br /><b>Strawberry Shortcake</b><br /><br />×××<br /><br />2 cups all-purpose flour<br />3/4 cup sugar<br />2 tsp. baking powder<br />1/4 tsp. salt<br />1/3 cup cold butter or margarine, cut into pieces<br />2/3 cup milk<br />2 pints strawberries (about 7 cups whole)<br />1 cup whipping cream<br /><br />×××<br /><br />Preheat oven to 425 degrees F. Grease 8-inch round cake pan. In medium bowl, combine flour, 3 tbsp sugar, baking powder, and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk just until mixture forms soft dough that leaves side of bowl. On lightly floured surface, knead dough 10 times. With floured hands, pat evenly into cake pan and sprinkle with 1 tbsp sugar. Bake until golden, about 20-30 minutes.<br />Meanwhile, reserve 4 whole strawberries for garnish; hull remaining strawberries and cut in half or in quarters. In medium bowl, toss strawberries with remaining 1/2 cup sugar until sugar has dissolved. <br /> Invert shortcake onto surface. With long serrated knife, cut shortcake horizontally in half. In bowl, with mixer at medium speed, beat cream just until soft peaks form. <br />Place bottom half of shortcake, cut side up, on cake plate; top with half the strawberry mixture and half the whipped cream. Place remaining shortcake, cut side down, on strawberry mixture. Spoon remaining strawberry mixture over, then top with remaining whipped cream. Garnish with reserved whole strawberries.<br /><br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com2tag:blogger.com,1999:blog-742549491282741859.post-12424137769693348762009-07-16T00:14:00.010-04:002009-08-11T21:26:30.696-04:00Strawberry and White Chocolate Tart<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/017.jpg"></center><br />Okay. So, not only am I back from Germany, but I'm also unemployed because 1) this is a weird time of year to hire anyone, and 2) it's a terrible economy to hire anyone. You're probably thinking that I should be using all this time to bake bake bake and post post post. But bake bake baking requires money money money, which I am sorely lacking because of my current state of unemployment.<br />Nonetheless, I did bake last week. I actually made something for a friend who was looking for a subject for a photography exercise/contest. I spent a lot of time considering all my options. Something tried and true or something completely new (rhyme not intended)? I chose a dish, then changed my mind, then changed my mind again and finally I did land on something I had made before... only completely different.<br />If you'll think (or look, if you weren't with me back then) back to June 2008, you'll remember that I made a <a href="http://cathlincooks.blogspot.com/2008/06/strawberry-chocolate-pie.html" target="blank">strawberry chocolate pie</a> for my sister's birthday. Well this time I decided to follow the original recipe more closely and used white chocolate... but I still used strawberries. Mostly because the raspberries were about twice the price. <span class="fullpost"><br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/001.jpg"><br />I started by hulling and washing some beautiful, fresh, Ontario strawberries. I'm only glad I live in Ontario in the summer, and only because of the plethora of beautiful, fresh produce.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/002.jpg"><br />I set those aside to drain and cut up some chilled butter.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/003.jpg"><br />Then added some flour and sugar.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/004.jpg"><br />And blended it all up.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/005.jpg"><br />Next I added some egg yolks, whipping cream and lemon juice and blended those in.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/006.jpg"><br />The dough looked like this when it was all blended.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/007.jpg"><br />I formed it into a ball and wrapped it up in plastic wrap and put it in the fridge.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/009.jpg"><br />Meet my new Paderno tart pan. I love it.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/010.jpg"><br />When the dough was chilled, I fit it into the lovely lovely pan.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/008.jpg"><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/011.jpg"><br />The dough went back into the fridge and I chopped up the white chocolate.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/012.jpg"><br />I melted it in a pot with some whipping cream and vanilla (which made the colour kind of gross, but I tried to ignore it).<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/014.jpg"><br />I poured the melted chocolate mixture into a bowl with an egg and beat it up.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/015.jpg"><br />While I was doing all that, the tart shell was baking blind, so once the filling was prepared, I filled the bottom of the tart with a bunch of strawberries.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/016.jpg"><br />And drowned them with the white chocolate mixture.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090709wcandstrawberrytart/017.jpg"><br />After going in the oven for 45 or 50 minutes, the tart came out looking like this, which is basically what I imagine heaven looks like.</center><br /><br /><br />So, I don't have any photos of the tart cut. I took the tart over to my friend's house where he had set up about three flashes and his fancy-pants camera. Many shots of the whole tart were taken before we cut a perfect slice out and took many most photos of the slice and the tart, etc. It was fun and a lot of the photos seemed to turn out pretty nicely. Of course I haven't seen any since that night, but as soon as I get my hands on them, I'll post them up and show you what my food looks like when you light it properly instead of just using the natural light of my huge apartment windows.<br />We also ate some, and it was pretty tasty! They crust was a little too thick, but the filling had a pleasant white chocolate flavour and the strawberries gave it a nice fresh taste, too! I did alter the recipe based on thoughts by <a href="http://www.eatmedelicious.com/2007/08/raspberry-white-chocolate-pie.html" target="blank">eat me, delicious</a>, who made it quite a while ago and thought that the white chocolate flavour was a little weak. All I did was increase the white chocolate by 2 ounces and decrease the whipping cream by 2 ounces. It worked out just fine!<br />I'm not sure I would add it to my regular rotation of desserts for gatherings or functions, but it was quite enjoyable.<br /><br />More posts to come soon, hopefully! My sister is visiting for the weekend and we're planning to make shortcake!<br /><br /><i>Recipe</i><br /><br /><b>Strawberry and White Chocolate Tart</b><br />adapted from a <a href="http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8137" target="blank">Ricardo Larrivée</a> recipe.<br /><br />×××<br /><br />Shortcrust<br />2 ¼ cups flour<br />1 pinch of salt<br />½ cup sugar<br />¾ cup unsalted butter, chilled and cubed<br />4 egg yolks<br />1 tablespoon ice water or 35% cream<br />1 tablespoon lemon juice<br />Filling<br />½ cup 35% cream<br />6 ounces white chocolate, chopped<br />1 egg, lightly beaten<br />2 teaspoons vanilla<br />1 ½ cups fresh strawberries (or enough strawberries to fill the bottom of your tart crust)<br /><br /><br />×××<br /><br />Shortbread Crust<br />Place the butter, flour, salt and sugar in a bowl and blend with a pastry blender until the mixture resembles coarse meal. Add the egg yolks, water or cream and lemon juice and blend until the mixture is uniform. Shape into a disk, cover with plastic wrap and refrigerate for 30 minutes.<br />Pat the dough into a 9-inch tart pan. Refrigerate for another 30 minutes. With the rack in the lowest position, preheat the oven to 375°F. Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.<br />Filling<br />Preheat the oven to 325°F. In a saucepan over low heat, gently melt the chocolate in the cream and vanilla. Lightly beat the egg using an electric mixer on lowest speed. While beating, slowly add the chocolate mixture, taking care not to incorporate air into the mixture. Beat for 15 seconds more. Arrange strawberries on the pie crust with their pointed ends facing up. Gently pour the filling over the berries without covering them completely. Bake until the centre is only slightly jiggly, 45 to 50 minutes*.<br />Let stand at room temperature for 3 to 4 hours. Best if served the same day.<br /><br />* Make sure you check often after about 35 minutes, because all ovens are different!<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com7tag:blogger.com,1999:blog-742549491282741859.post-5016924398882258732009-06-22T16:45:00.006-04:002009-08-11T21:25:53.419-04:00Jaffa Orange Cake with Orange Glaze<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090504orangecake/013.jpg"></center><br /><br />Well, I'm back from Germany and I finally have time to post up the last cake I baked. The recipe is modified from one I previously modified and posted, so I'm not going to post all of my process photos, just the final product. Enjoy! <span class="fullpost"><br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090504orangecake/001.jpg"><br />It all started with some oranges...<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090504orangecake/010.jpg"><br />The finished product.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090504orangecake/012.jpg"><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090504orangecake/013.jpg"></center><br /><br />This particular cake got a little dark, but the orange flavour was so strong and lovely. The glaze on the outside hardened just enough to give a crisp bite on the outside of the very moist and soft cake inside.<br /><br /><i>Recipe</i><br /><br /><b>Jaffa Orange Cake with Orange Glaze</b><br />Cake<br />2 cups unbleached white flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />½ teaspoon salt<br />¾ cup sugar<br />½ cup vegetable oil<br />1 tablespoon orange zest<br />2 teaspoons vanilla extract<br />1 ½ cups freshly squeezed orange juice*<br />Glaze<br />2/3 cup confectioners' sugar<br />3 tablespoons orange juice, fresh<br />1 teaspoon orange zest (optional)<br /><br />×××<br /><br />Cake<br />Preheat oven to 375°F. Lightly grease a 9-inch round or 8-inch square cake pan, and dust lightly with flour. Sift together the flour, baking powder, baking soda, salt and sugar into a bowl. Add the oil, orange zest and vanilla and mix the batter with a fork or small whisk. When the batter is uniform, add the orange juice and stir quickly. The batter will foam slightly where the baking soda and the orange juice are reacting. Stir just until the orange juice is evenly distributed throughout the batter. Pour the batter into the cake pan, and bake for 30 to 35 minutes. Allow to cool before glazing or frosting.<br />Glaze<br />Sift the sugar into a bowl. Add the orange juice (and zest, if using) and whisk until smooth. Pour over cooled cake.<br /><br />*I used jaffa oranges, but any oranges with a strong flavour will do just fine.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com4tag:blogger.com,1999:blog-742549491282741859.post-4974983922823874152009-05-25T07:17:00.003-04:002009-08-11T21:25:30.938-04:00Temporarily awayOkay, so... I'm in Germany right now. I have a cake I need to post, that I made before I left and if I ever have less homework to do, I will post it. <span class="fullpost"><br />I'm living with a family here, and apparently the son in the family loves baking as well. So hopefully he and I can do some German baking before I leave at the end of June.<br /><br />Thanks everyone for hanging on and continuing to follow my blog. I'll be back in full force when I'm back in Canada!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com5tag:blogger.com,1999:blog-742549491282741859.post-11772267212962242672009-04-27T12:20:00.004-04:002009-08-11T22:01:12.769-04:00Outrageous chocolate cookies!<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/010.jpg"></center><br /><br />I love chocolate. I love cookies. I love chocolate cookies. These cookies are truly, truly, truly outrageous. <span class="fullpost"><br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/001.jpg"><br />First I melted a whole bunch of chocolate. Oooh yea, chocolate. I didn't really want to use chocolate chips but it was all I had.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/002.jpg"><br />Then I sifted some flour and baking powder and a tiny bit of salt.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/003.jpg"><br />In another bowl I whisked up some oil, eggs, brown sugar and vanilla.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/004.jpg"><br />Then I added the melted chocolate to the egg mixture. You have to add it slowly so as not to cook the eggs.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/005.jpg"><br />Next I mixed in the flour mixture.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/006.jpg"><br />And then the chocolate chips.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/007.jpg"><br />Delicious cookie dough.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/008.jpg"><br />I dropped the dough by 1/8 cup on a cookie sheet, and then pressed them down.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/009.jpg"><br />I baked them for a bit and oh man delicioussss.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090419chocolatecookies/010.jpg"><br />Seriously... look at that. Make these and eat them.</center><br /><br />These cookies are soft and chocolatey and delicious and I love them. This is one of the most incomprehensible description of anything I've baked. But it involves chocolate. And I love chocolate.<br /><br /><i>Recipe</i><br /><br /><b>Outrageous Chocolate Cookies</b><br />Adapted from <a href="http://community.livejournal.com/bakebakebake/2068696.html#cutid1" target="blank">an adaptation of a Martha Stewart recipe</a>.<br /> <br />12 ounces semisweet or bittersweet chocolate, roughly chopped<br />1/3 cup canola oil<br />1 cup all-purpose flour, plus an extra 1/3 cup<br />1 teaspoon baking powder<br />½ teaspoon salt<br />3 large eggs<br />¾ cup brown sugar<br />1 teaspoon vanilla extract<br />12 ounces semisweet chocolate chips<br /><br />Preheat oven to 350°F. Melt chocolate in a double boiler. In another bowl, whisk together flour, baking powder, and salt. In a mixing bowl, beat oil, egg, brown sugar, and vanilla until smooth. Mix in melted chocolate and then the flour mixture until just combined. If the batter is too wet, add the extra flour little by little. Stir in chocolate chips. Drop 1/8 cup portions of dough 3 inches apart onto baking sheets. Press down (the cookies do not spread much). Bake until cookies are crackly and edges are set, but centres are still gooey, 7-10 minutes. Cool on sheets for 10 minutes then transfer to racks to cool completely. Makes about two dozen cookies.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com15tag:blogger.com,1999:blog-742549491282741859.post-34857770238727973442009-04-25T17:46:00.003-04:002009-08-11T22:01:53.846-04:00Balsamic Bruschetta<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/008.jpg"></center><br /><br />Okay, I love bruschetta. When I'm at a restaurant that has very few vegetarian choices, or if I just can't decide what I want, I get bruschetta. I've had so many different kinds. Some with cheddar, or mozzarella, or feta. Some with fresh basil, or no basil, or maybe oregano. Some with white onions, or red onions, or just too many onions. Some served hot, or served cold. It's always different and while I like it pretty much every way, I've never had an order of bruschetta in a restaurant that I would consider perfect. So I decided to try making my own. <span class="fullpost"><br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/001.jpg"><br />I started by chopping up some tomatoes. <br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/002.jpg"><br />And some red onions. I like the flavour or red onions better than white onions, plus they don't seem to aggravate my heartburn as much.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/003.jpg"><br />Next I sautéed some garlic in olive oil.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/004.jpg"><br />And then added the onions.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/005.jpg"><br />I added some balsamic vinegar and let that cook until the onions softened slightly and balsamic mostly evaporated.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/006.jpg"><br />While that was happening, I cut some slices from this lovely Italian stretch loaf. I didn't take any photos of this, but I also brushed the slices lightly with olive oil and toasted them in the broiler just until they were a little golden.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/007.jpg"><br />Next I added the tomato (and salt and pepper) to the pan with the onions and garlic, and let it cook, ONLY to heat the tomatoes. I didn't want the tomatoes to cook and loose their bite and shape.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090402bruschetta/008.jpg"><br />Finally I put a few spoonfuls of the bruschetta mix on each slice of bread and popped them back into the oven to heat through and toast slightly.</center><br /><br />It took a few tries to get it to turn out how I wanted it to, and there are still some changes I would make, especially if I was just making it for myself, not myself and Anders. For example, I might try to put some fresh basil chiffonade in. I might also melt some mozzarella or parmesan or both on top. But generally, I like that it's simple and light. The balsamic adds a nice flavour and the red onion is nice and sweet. I can't wait to make this in the summer during the height of tomato season!<br /><br /><i>Recipe</i><br /><br /><b>Balsamic Bruschetta</b><br />1 cup tomato, chopped<br />3/4 cup red onion, chopped<br />olive oil<br />2-3 cloves garlic, crushed<br />1-2 tablespoons balsamic vinegar<br />salt and freshly ground pepper to taste<br /><br />×××<br /><br />Briefly sauté the garlic in the olive oil then add the onions and balsamic vinegar. Allow this to simmer until the onions have softened and the vinegar is mostly evaporated. Add the tomatoes, salt and pepper and continue to simmer, only until the tomatoes are heated through. Serve warm on your favourite (toasted) French or Italian bread. Left overs keep well in the fridge for a few days and can be reheated in the microwave before serving on bread.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com0tag:blogger.com,1999:blog-742549491282741859.post-22368611410540920922009-04-24T15:03:00.002-04:002009-08-11T22:02:20.649-04:00Chocolate Orange Marble Cupcakes with Chocolate Orange Ganache<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090318marblebirthdaycupcakes/002.jpg"></center><br /><br />It was my birthday well over a month ago now. On that day, I had one class at 8.30AM. I decided to treat those who actually showed up by bringing in cupcakes. Also, I just like making cupcakes. I modified my vanilla and chocolate marble cake to come up with these lovely cupcakes, so I didn't take step-by-step photos. The recipe is posted below! <span class="fullpost"><br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090318marblebirthdaycupcakes/001.jpg"><br />Fresh from the oven. I made a recipe and a half and filled the cups quite high, so the domes came out beautifully, I think.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090318marblebirthdaycupcakes/002.jpg"><br />I made a simple chocolate ganache with some orange juice concentrate in it to top them, and decorated them with a few orange star-shaped sprinkles.</center><br /><br /><i>Recipes</i><br /><br /><b>Chocolate Orange Marble Cupcakes</b><br /><br />×××<br /><br />1 ½ cups + ¼ cup all purpose flour<br />½ teaspoon baking powder<br />¼ teaspoon baking soda<br />¼ teaspoon salt<br />1/3 cup canola oil<br />1 ¼ cups sugar<br />2 large eggs<br />1 teaspoon vanilla extract<br />½ cup plain yogurt<br />¼ cup unsweetened cocoa powder<br />1/8 to ¼ cup thawed orange juice concentrate<br /><br />×××<br /><br />Preheat oven to 350°F. Line a muffin tin with papers. In a small bowl, combine flour, baking powder, baking soda and salt. In large bowl, with mixer at low speed, beat oil and sugar until blended. Add eggs, one at a time, beating well after each addition and occasionally scraping bowl with rubber spatula. Beat in vanilla. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Beat until smooth, occasionally scraping bowl. Transfer half of batter to medium bowl. Add cocoa to batter in one bowl and orange juice concentrate to the other and beat until blended. If the orange batter is runnier than the chocolate, add the remaining ¼ cup of flour. Alternately spoon orange and chocolate batters into cups. With a knife, cut and swirl through batters to create marbled effect. Bake until a toothpick inserted in the centre comes out clean, about 25-35 minutes. Cool cupcakes in tin on a wire rack for ten minutes. Remove from pan to cool completely on rack.<br /><br />For the ganache, all I did was melt some chocolate, add some cream and then add some of the left over orange juice concentrate. I didn't add very much liquid, as I wanted the ganache to form a thick layer over the dome of the cupcakes. When the cupcakes have cooled completely, dip the domes of the cupcakes into the ganache.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com5tag:blogger.com,1999:blog-742549491282741859.post-32827728618087207252009-04-04T17:53:00.002-04:002009-08-11T18:50:13.681-04:00Spiral Cookies<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090207/001.jpg"></center><br /><br />This is a very short post. I made these cookies back in February, because I was doing a presentation on the non-Jewish victims of the Holocaust, and I wanted to give my classmates cookies so as not to totally depress them. Not that cookies really makes up for the massive loss of life that was the Holocaust. <br />That said, I didn't have time to photograph all the steps I took with these, I just have the finished product. And oh man, were they good. They're very moist and soft, and the chocolate flavour is perfect. I loved these cookies and have been craving them since I made them almost two months ago. <span class="fullpost"><br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090207/001.jpg"></center><br /><br /><i>Recipe</i><br /><br /><b>Spiral Cookies</b><br /><br />for the vanilla dough:<br />½ cup unsalted butter<br />½ cup sugar<br />2 teaspoons vanilla extract<br />1 egg, beaten<br />1 ½ cups all-purpose flour, sifted<br />Splash of milk, if necessary<br /><br />for the chocolate dough:<br />½ cup unsalted butter<br />½ cup sugar<br />1 teaspoon vanilla extract<br />1 egg, beaten<br />1 ¼ cups plus 2 tablespoons all-purpose flour, sifted<br />¼ cup cocoa powder<br />Splash of milk, if necessary<br /><br />Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough. In a separate bowl, make the chocolate dough in the same way. If either dough seems too dry, add a milk slowly until it comes together.<br />Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes. Roll out both pieces of dough to 10 x 7 inch rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. Wrap and chill for 30 minutes.<br />Preheat the oven to 350°F. Cut the roll into about ¾ inch slices, arrange 1½ inches apart on parchment-lined cookies sheets. Bake for 10-12 minutes. Cookies should spring back when touched lightly with a finger.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com1tag:blogger.com,1999:blog-742549491282741859.post-73317839626179392122009-03-16T22:09:00.004-04:002009-08-11T18:48:47.267-04:00Apple Cinnamon Oatmeal Muffins<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/008.jpg"></center><br /><br />I realise it has almost literally been forever, but I have a few things to post about and the first one is some delicious, healthy muffins! <span class="fullpost"><br /><br /><center><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/001.jpg"><br />As usual, this recipe started with the dry ingredients: whole wheat flour, white sugar, brown sugar and some oats.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/002.jpg"><br />Next I washed two lovely Ida Red apples.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/003.jpg"><br />And skinned and chopped them up.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/004.jpg"><br />The wet ingredients: water, oil, eggs and vanilla.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/005.jpg"><br />I threw the wet ingredients in with the dry ingredients, and then added the apples and some cinnamon... because I forgot to add it with the dry ingredients.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/006.jpg"><br />All mixed up.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/007.jpg"><br />I filled a greased muffin tin, and put it in the oven.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090114applemuffins/008.jpg"><br />They rose quite nicely and smelled amaaaazing while baking.</center><br /><br />This is a recipe I sort of made up based on my chocolate chip muffin recipe, but it turned out so well. These are great for breakfast. It's like eating apple cinnamon oatmeal. The only thing I'd like is for them to have less sugar, so the next time I make them I will try them with less. The healthier, the better!<br /><br /><i>Recipe</i><br /><br /><b>Apple Cinnamon Oatmeal Muffins</b><br />1½ cups whole wheat flour<br />½ cup rolled oats<br />1/3 cup light-brown sugar, packed<br />1/3 cup sugar<br />cinnamon to taste<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />2/3 cup milk or water<br />1/2 cup oil<br />2 eggs, lightly beaten<br />1 teaspoon vanilla<br />1½-2 cups chopped apples<br /><br />×××<br /><br />Preheat oven to 400°F and grease a muffin pan.<br />In a large bowl, stir together flour, oats, sugars, cinnamon, baking powder, and salt. In another bowl, stir together milk/water, eggs, oil, and vanilla until blended. Make a well in centre of dry ingredients and add wet ingredients, stirring just to combine. Stir in apple.<br />Spoon batter into prepared muffin cups and bake for 15-20 minutes or until a muffins pass the toothpick test.<br />Allow muffins to cool on a wire rack for five minutes before removing from pan to continue cooling.<br />Serve warm or completely cooled. Muffins can be frozen.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com47tag:blogger.com,1999:blog-742549491282741859.post-75699159540765223072009-02-19T18:07:00.003-05:002009-02-19T18:11:04.395-05:00Still hereI promise you I am here. And I am baking and I am really wanting to update my blog, but my computer was reformatted a while ago and I don't currently have an image programme to fix my photos so that I can post them.<br />But they will be up soon and there will be an abundance of delicious things for everyone to bake and get fat from. Mmm!!Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com3tag:blogger.com,1999:blog-742549491282741859.post-59703371873829698192009-01-17T23:38:00.004-05:002009-08-11T18:45:34.451-04:00Tortilla Soup<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/010.jpg"></center><br /><br />This soup was inspired by my friend and faithful reader Irina. Her recipe is very loose and vague, so I really just did whatever I wanted to, and based it on her recipe. Oh man, it's exciting. <span class="fullpost"><br /><br /><center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/003.jpg"><br />I started by sautéing some salt and pepper, garlic, chili powder and a tiny amount of red pepper flakes in olive oil. I also put on a pot of rice, but I didn't really take photos of rice cooking... it's kind of like paint drying... pretty self explanatory.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/001.jpg"><br />Next I chopped up some green onions (I like them better than yellow or white onions).<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/002.jpg"><br />And then some red peppers.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/004.jpg"><br />I added both those things to the pot and let them cook until they were a bit tender.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/005.jpg"><br />Then I poured in some vegetable broth.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/006.jpg"><br />While the broth was heating up, I chopped some grape tomatoes in half. Okay, so it was just supposed to be chopped tomatoes, but 1) there weren't any good ones AT ALL at the grocery store and 2) I thought it was be awesome.<br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/007.jpg"><br />Anyway, then I threw those tomatoes into the broth. I also threw in some tomato paste.<br /><br />And while that was cooking a bit, I opened a can of kidney beans and a can of black beans...<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/008.jpg"><br />and rinsed them!<br /><br />I threw them into the broth, along with the cooked rice.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/009.jpg"><br />I let that cook for about 15 minutes and then it was time to eat!<br /><br />Irina suggested putting chips and cheese (soy cheeseloaf, if you're actually Irina) in the bottom of the bowl and then pour the soup on top, but I really can't do soggy things. <img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20090106tortillasoup/010.jpg"><br />And Anders doesn't do cheese, so he put chips on the bottom of his bowl, and I elected just to put some on top along with my cheese.</center><br /><br />This soup was absolutely great and delicious and quick. It was like eating nachos in soup form or something! I also like that I can just throw in what I/the grocery store happen/s to have on hand. The other excellent point is that Anders liked it. We don't eat soup like... ever. When he eats soup, it's usually from a can and with big hunks of beef in it. It did happen to be a little spicy for him, but we both really enjoyed it a lot.<br /><br /><i>Recipe</i><br /><br /><b>Tortilla Soup</b><br /><br />2 tablespoons olive oil<br />2 teaspoons chili powder<br />½ teaspoon red pepper flakes<br />salt and pepper to taste<br />2 cloves garlic, pressed<br />6-8 green onions, chopped<br />1 large red pepper, seeded and chopped<br />4 cups vegetable broth*<br />1-2 cups tomato, chopped<br />1 small can tomato paste<br />1 can kidney beans<br />1 can black beans<br />1 ½ cups cooked rice<br /><br />×××<br /><br />Sauté spices and garlic in oil. Add onion and pepper and cook until they become slightly tender. Add broth and simmer for a few more minutes. Add tomato and tomato paste and continue to simmer. Add beans and rice and stir well. Cover and simmer for 15 minutes. Serve with tortilla chips and cheese.<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com8tag:blogger.com,1999:blog-742549491282741859.post-40782280220520248722009-01-15T18:27:00.004-05:002009-08-11T19:16:35.681-04:00Christmas 2008 Baking!<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/2008christmasbaking/Composite.jpg"></center><br /><br />Over Christmas, particularly Christmas Eve and Christmas Day, I baked a lot. I made two lemon meringue pies, two types of cookies and a rather elaborate cake for my mother's 60th birthday. It was a very busy time, so I didn't do photos of my whole process and I apologise! But below you'll find my photos, recipes and thoughts on the things I made over Christmas! <span class="fullpost"><br /><br /><center><b>Chocolate Shortbread Cookies with Hazelnuts</b><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/2008christmasbaking/001.jpg"><br /><br />½ cup cold butter or margarine<br />¾ cup flour<br />3 tablespoons powdered sugar<br />1-2 tablespoons unsweetened cocoa powder<br />75 grams chopped hazelnuts<br />2 tablespoons sugar<br /><br />×××<br /><br />Combine flour, powdered sugar and cocoa powder. Cut in the butter and continue mixing until a smooth batter forms. Roll the dough out into a 20 centimetre long roll.<br />Mix together chopped hazelnuts and sugar. Spread the mixture out on a baking pan, and roll the dough in the mixture. Wrap the dough in plastic wrap and refrigerate for one hour.<br />Preheat the oven to 325°F and line a baking sheet with parchment paper. Cut the roll into thin slices and place on the cookie sheet. Bake for approximately 15 minutes. Remove to a wire rack to cool.<br /><br />×××<br /><br />I originally got this recipe in a Sanella recipe booklet (Sanella being a German margarine brand), which my German professor gave me. I'm not a fan or a friend of margarine, so I decided to switch it out for butter, making the cookies a lot like shortbread. Also, the recipe originally called for walnuts, and I was going to be making these cookies with my sister who is allergic to walnuts, so I switched those out for hazelnuts. These are very chocolatey cookies, however, a little dry. My suggestion would be to cut the flour down to about 2/3 cup, which would not only make them less dry, but also make the hazelnuts stick to the dough better. <br />All in all, a very good cookie, which I plan to make again, with the minor adjustment to the amount of flour.<br /><br /><b>Ginger chocolate chunk Cookies</b><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/2008christmasbaking/001-1.jpg"><br /><br />7 ounces best-quality semisweet chocolate<br />1 ½ cups plus 1 tablespoon all-purpose flour<br />1 ¼ teaspoons ground ginger<br />1 teaspoon ground cinnamon<br />¼ teaspoon ground cloves<br />¼ teaspoon ground nutmeg<br />1 tablespoon cocoa powder<br />8 tablespoons (1 stick) unsalted butter<br />1 tablespoon freshly grated ginger<br />½ cup dark-brown sugar, packed<br />½ cup molasses (not blackstrap)<br />1 teaspoon baking soda<br />¼ cup granulated sugar<br /><br />×××<br /><br />Line two baking sheets with parchment. Chop chocolate into ¼-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.<br />In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.<br />In a small bowl, dissolve baking soda in 1 ½ teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.<br />Heat oven to 325°F. Roll dough into 1 ½ inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.<br /><br />×××<br /><br />This recipe is one I got my Anders' mum. She'd made it a few times previously and just... they are so amazing. Easily the best cookies I've ever had. The ginger is intense, the chocolate is an amazing addition and this is overall the most delicious cookie ever, and I really can't describe it well enough, so you'll just have to make them.<br /><br /><b>Lemon Meringe Pie</b><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/2008christmasbaking/001-2.jpg"><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/2008christmasbaking/002.jpg"><br /><br /><i>Crust</i><br />1 ½ cups all purpose flour<br />1 tablespoon sugar<br />½ teaspoon salt<br />2/3 cup unsalted butter, diced and chilled<br />1 x large egg<br />1 tablespoon lemon juice<br /><i>Filling</i><br />1 ¼ cups sugar<br />1 ½ cups water<br />5 tablespoon cornstarch<br />5 large egg yolks<br />dash salt<br />1 tablespoon finely grated lemon zest<br />½ cup fresh lemon juice<br />2 tablespoon unsalted butter<br /><i>Meringue</i><br />5 large egg whites<br />½ teaspoon cream of tartar<br />1/3 cup sugar<br />1 tablespoon cornstarch<br /><br />×××<br /><br /><i>Crust</i><br />For crust, combine flour, sugar and salt. Cut in chilled butter until a rough crumbly texture and little bits of butter are still visible. In a small bowl, whisk egg and lemon juice. Pour all at once into flour mixture and combine just until dough comes together. Shape dough into a disc and chill for at least one hour.<br />Preheat oven to 400 °F. On a lightly floured surface, roll out dough to just less than ¼ inch thick. Sprinkle a 9-inch pie shell with flour and line with dough. Tuck in rough edges and crimp (pinch) with your fingers. Put pie shell in freezer just for 10 minutes to rest and firm up. Once chilled, line pastry with aluminium foil (and have foil hang over crust edges to protect it) and weigh down with pie weights, dried beans or raw rice. Bake for 10 minutes, then reduce oven temperature to 375 °F and bake 15 minutes more. Remove aluminium foil and weights and bake 10 minutes more, to dry out centre of the <br />shell. Cool completely before filling.<br /><i>Filling</i><br />Whisk sugar, water, and cornstarch in a heavy-bottomed saucepot. Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly. Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about 5 more minutes. Remove from heat and strain. Stir in lemon zest, lemon juice and butter until butter dissolves. Pour immediately into cooled pie shell and let cool 15 minutes. Chill completely before finishing with meringue, about 4 hours.<br /><i>Meringue</i><br />Preheat oven to 350 °F. Whip egg whites with cream of tartar until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch and dollop over chilled lemon filling. Use sweeping motions with your spatula to create swirls and peaks that look so enticing once browned. Bake pie for 10 minutes, just until meringue browns lightly. Let pie cool or chill until ready to slice.<br /><br />×××<br /><br />I got this recipe from Anna Olson. I love Anna Olson. I loved the idea of a lemon meringue pie crust with lemon in it. The filling also set up really nicely, which I've had problems with in the past. It was a very delicious pie, all in all. There's nothing I would change about it and I would make a million and eat them all. Everyone who ate it liked it too. Make this lemon meringue pie.<br /><br /><b>Espresso Chocolate Cake with Hazelnut Mousse and Chocolate Ganache</b><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/2008christmasbaking/002-1.jpg"><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/2008christmasbaking/003-1.jpg"><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/2008christmasbaking/001-1-1.jpg"><br />And one of my mum singing Happy Birthday to herself!<br /><br /><b>Espresso Cake</b><br /><br />2-2 ½ cups unbleached white flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />½ teaspoon salt<br />1 ½ cup sugar<br />½ cup vegetable oil<br />2 teaspoons vanilla extract<br />1 cup espresso, cooled<br />¼-½ cup water<br />1 tablespoon vinegar<br /><br />×××<br /><br />Preheat oven to 375°F. Lightly grease and flour a 9-inch springform pan. Sift together the flour, baking powder, baking soda, salt and sugar into a bowl. In a separate bowl, mix the oil, vanilla, espresso and water. When the batter is smooth, add the vinegar and stir quickly. The batter will foam slightly where the baking soda and the vinegar are reacting (you should do this only when you're ready to pour the batter into the pan and put it directly in the oven). Stir just until the vinegar is evenly distributed throughout the batter. Pour the batter into the cake pan, and bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Cool completely on a wire rack.<br /><br /><b>Chocolate Cake</b><br /><br />1 ½ cups unbleached white flour<br />1/3 cup unsweetened cocoa powder<br />1 teaspoon baking soda<br />½ teaspoon salt<br />1 cup sugar<br />½ cup vegetable oil<br />1 cup cold water or brewed coffee (I used water for this one, because of the coffee layer)<br />2 teaspoons vanilla extract<br />2 tablespoons vinegar<br /><br />×××<br /><br />Preheat oven to 375°F. Lightly grease a 9-inch springform pan, and dust lightly with cocoa powder. Sift together the flour, cocoa, baking soda, salt and sugar into a bowl. In a 2-cup measuring cup, measure and mix together the oil, water or coffee, and vanilla. Pour the liquid into the bowl and mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Pour the batter into the cake pan, and bake for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely on a wire rack.<br /><br /><br /><b>Hazelnut Mousse</b> (only make this when both layers are cool and ready to assemble!)<br /><br />1 teaspoon agar-agar powder (gelatin substitute)<br />3 tablespoons cold water<br />½ cup chocolate hazelnut spread such as Nutella<br />½ cup mascarpone <br />1 ½ cups chilled heavy cream<br />2 tablespoons cocoa powder<br />3 tablespoons sugar<br /><br />×××<br /><br />Sprinkle agar-agar over water in a 1- to 1 ½-quart heavy saucepan and heat over low heat, stirring, just until agar-agar is dissolved and the mixture begins to thicken. Whisk in Nutella until combined and remove from heat. In a large bowl, whisk together mascarpone and Nutella mixture. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds medium-firm peaks (if they're too soft, they'll deflate when everything is mixed together). Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.<br /><br /><b>Simple Chocolate Ganache</b><br />1 ½ cup whipping cream<br />½ lb. semi-sweet chocolate<br />¼ cup Nutella<br /><br />×××<br /><br />Chop the chocolate into small pieces, and place in a medium bowl with the Nutella. In a pot over high heat scald the cream. Remove from the heat and pour over the chocolate and Nutella. Whisk rapidly until all the chocolate has melted and the mixture is a smooth, even colour. Cool to room temperature, stirring occasionally. Whip half the ganache until soft peaks form.<br /><br /><b>Assembly</b><br /><br />Even out the tops of the cakes by slicing off any round dome that may have formed. Place the coffee layer on the base of the springform pan and spread the whipped ganache over just the top. Place the chocolate layer on top and use any remaining whipped ganache to to fill in the crack between the two layers. Clamp the collar of the springform pan around the top portion of the chocolate layer. Spread the mousse over the chocolate layer, inside the collar and refrigerate, covered, for a least three hours. Just before serving, remove the collar and pour the remaining ganache over the top, allowing it to spill down the sides.<br /><br />×××<br /><br />So... this cake. Wow. I made up the espresso cake recipe based on my chocolate cake recipe (number of times the chocolate cake recipe has been altered: 3), and the flavour came out pretty well, but if I made this again, I would leave out the espresso layer altogether. In that case, I would cut the chocolate cake in half and layer that with the whipped ganache. Moving on - the chocolate cake was delicious, as always and the hazelnut mousse... wow. It was just perfect and so amazingly tasty. It went perfectly well with the chocolate cake. I'm planning to do the chocolate cake with the hazelnut mousse for Anders' birthday coming up next month.<br />The cake was really delicious, and while it had many layers and lots of parts, it was nearly as heavy as I was expecting and I was really pleased with how it turned out.</center><br /><br />So that's Christmas, in a nutshell. Coming up next, tortilla soup inspired by my friend Irina, and both peanut butter chocolate chip and apple cinnamon muffins. Delicious!<br /><br />Guten Appetit!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com5tag:blogger.com,1999:blog-742549491282741859.post-42212089827704365832009-01-13T13:45:00.003-05:002009-08-11T19:19:02.286-04:00Blueberry Cheesecake Squares<center><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/015.jpg"></center><br /><br />So here's my excuse for this stretch of time without updates: it was the end of the semester, and then Christmas, and THEN when I got back to Kingston my computer's power adapter died so I was without my computer for a few days. Now, instead of doing laundry or getting ahead on reading, I've decided to update my blog. With a baked good I made over a month ago... It was for a potluck Christmas dinner I went to at my best friend's apartment, the night before I went home for Christmas. <span class="fullpost"><br /><br /><center> It started with a sort of shortbread base.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/001.jpg"><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/002.jpg"><br /><br />I pressed that into a greased baking dish, and baked it for a bit.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/003.jpg"><br /><br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/008.jpg"><br /><br />While it was baking I put together the cheesecake filling, something I'd never made before. <br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/004.jpg"><br /><br />Now, when you say "whip together the cheese and sugar" it sounds just so wrong. But if cheesecake is wrong, I don't want to be right...<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/005.jpg"><br /><br />Added some eggs...<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/006.jpg"><br /><br />And whipped until smooooooth.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/007.jpg"><br /><br />Next, I opened the can of blueberry pie filling I had bought on sale before Thanksgiving... thank goodness for canned goods.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/009.jpg"><br /><br />And I poured the cheesecake filling onto the shortbread base...<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/010.jpg"><br /><br />And then spooned the blueberry filling into lines in the filling.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/011.jpg"><br /><br />Next I took a knife and swirled the blueberry pie filling through the cheesecake filling.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/012.jpg"><br /><br />It baked for a bit and then came out looking much the same as it did before I baked it, just a little more brown!<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/013.jpg"><br />Riveting!!!!<br /><br />All cut up and lovely.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/015.jpg"><br /><br />Of course, I had extra pie filling, and I made this the day after I made my chicken pot pies, so I had extra pie dough, SO I made mini blueberry pies.<br /><img src="http://i183.photobucket.com/albums/x147/cargb/pentax/baking/20081206blueberrycheesecakesquares/014.jpg"><br />Cute!</center><br /><br />The cheesecake was enjoyed by all at the potluck! I had fun making it, too, since I had never made cheesecake before. It's hard for me to say if this is a good recipe, since I hadn't made cheesecake before this, but it was very tasty and I did actually follow the recipe, so it couldn't be too bad!<br /><br /><i>Recipe</i><br /><br /><b>Blueberry Cheesecake Squares</b><br /><br />×××<br /><br />1 cup plus 2 tablespoons flour, divided<br />½ cup firmly packed dark brown sugar<br />1/3 cup unsalted butter<br />24 ounces cream cheese, softened<br />¾ cup sugar<br />3 eggs<br />3 tablespoons fresh lemon juice<br />1 ½ teaspoons vanilla<br />½ - ¾ cup blueberry preserves or pie filling<br /><br />×××<br /><br />Preheat oven to 350°F. Lightly grease a 13 x 9 x 2 inch baking pan. In a medium sized bowl, combine 1 cup of flour with brown sugar. With pastry blender cut in butter until mixture resembles coarse crumbs. Press evenly into prepared pan. Bake for 20 minutes and remove from oven to cool on a wire rack.<br />In large bowl with an electric mixer at medium speed beat together cream cheese and sugar just until combined. Beat in remaining 2 tablespoons flour, eggs, lemon juice and vanilla until combined. Pour over partially baked crust. Drop spoonfuls of blueberry preserves over top. With the broad side of a butter knife lightly swirl in preserves. Bake 20 minutes longer. Turn off oven; prop oven door open with handle of wooden spoon. Let cheesecake cool in oven 10 minutes; then cool completely on wire rack away from drafts. Refrigerate for at least 3 hours and then cut into squares with a wet knife. <br />Store in refrigerator. <br /><br />Guten Appetit! And stay tuned for my Christmas baking, including a five layer cake I made for my mother's birthday on December 26th!</span>Cathlinhttp://www.blogger.com/profile/00693991049821039603noreply@blogger.com6