Time to put on my thinking cap and put off the house cleaning for another Daring Baker’s Challenge. My kitchen is pretty sticky right now, so I’ll post first…clean later. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. The point here was try to make a homemade version of a boxed cookie.
Dairy-Free and Egg-Free Milanos (or E.L.Fudges as the case may be)Don’t think that the irony of vegan cookies in the shape of a fish was lost on meShortbread (this technique makes a crisp-tender cookie, not fall-apart flaky)1/2 cup powdered sugar2 T. cornstarchPinch of salt11 T. dairy-free margarine at room temp (I use Fleischman’s Unsalted Margarine)1.) In a food processor, mix the flour, sugar and cornstarch together.2.) Cut the margarine into pieces and pulse until it just barely comes together.3.) Dump the dough onto a piece of plastic wrap and form into a disk, refrigerate for 1 hour.4.) Roll dough between two pieces of plastic wrap until 1/4 inch thick. Cut into shapes and place on a parchment lined baking sheet.5.) Preheat oven to 350 and put the cookie sheets into the freezer while the oven preheats.6.) Bake for 10 minutes, or until the edges of the cookies start to turn golden brown.7.) Allow the cookies to rest on the baking sheet for 1 minute before transferring to a cooling rack.Chocolate filling8 ounces of safe chocolate chips ( I used Divvies)1/2 cup soymilk (I used Silk Very Vanilla)1.) Place the chocolate chips in a small bowl.2.) Heat the soymilk up in the microwave until steaming (60-90 seconds) and dump over the chocolate chips.3.) Stir well until all the chocolate is melted. If you didn’t heat the soymilk up enough to melt the chocolate, you can put everything in the microwave for a few more seconds. Be careful though and don’t burn the chocolate.4.) Spread one cookie, top with another and smoosh them together!Dairy-Free and Egg-Free Marshmallow CookiesShortbread (same as above!)Homemade Marshmallows for overachievers who like sticky floors(Smart people will just melt 1/2 of a large Jet-Puffed on top)3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoons pure vanilla extract
1.) Don’t even think about trying this unless you have a stand mixer or you will lose your mind.
2.) Sprinkle gelatin over 1/2 cup water in the bowl of a stand mixer to soften.
3.) Heat sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan over low heat, stirring until sugar has dissolved.
4.) Raise heat to medium and bring to a boil, swirling occasionally, don’t stir or scrape down the sides. Continue boiling until a candy thermometer reaches 240, or soft ball stage. Remove from heat.
5.) With mixer at low speed, pour hot syrup into the softened gelatin slowly, until incorporated.
6.) Crank the mixer up to high and beat like crazy for 15 minutes, it will be really fluffy and thick.
7.) Add the vanilla and beat 1 minute more.
8.) This is where the sticky begins. Working quickly before the gelatin sets, stuff the marshmallow into a disposable pastry bag and pipe a little blob on to each cookie. This is a mess. If you have extra, pipe some kisses onto a greased piece of foil and use them in hot chocolate later.Chocolate Dip1 cup safe chocolate chips ( I used Divvies)1 T. shortening1.) Place everything in a small microwave safe bowl. Heat slowly, 30 seconds at a time, melted.2.) Dip the cookies quickly and then place on a Silpat or some foil sprayed with oil until hardened. I dip the bottoms first and scrape off the extra, then flip over and dip the tops.
Time to put on my thinking cap and put off the house cleaning for another Daring Baker’s Challenge. My kitchen is pretty sticky right now, so I’ll post first…clean later. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. The point here was try to make a homemade version of a boxed cookie.
Dairy-Free and Egg-Free Milanos (or E.L.Fudges as the case may be)Don’t think that the irony of vegan cookies in the shape of a fish was lost on meShortbread (this technique makes a crisp-tender cookie, not fall-apart flaky)1/2 cup powdered sugar2 T. cornstarchPinch of salt11 T. dairy-free margarine at room temp (I use Fleischman’s Unsalted Margarine)1.) In a food processor, mix the flour, sugar and cornstarch together.2.) Cut the margarine into pieces and pulse until it just barely comes together.3.) Dump the dough onto a piece of plastic wrap and form into a disk, refrigerate for 1 hour.4.) Roll dough between two pieces of plastic wrap until 1/4 inch thick. Cut into shapes and place on a parchment lined baking sheet.5.) Preheat oven to 350 and put the cookie sheets into the freezer while the oven preheats.6.) Bake for 10 minutes, or until the edges of the cookies start to turn golden brown.7.) Allow the cookies to rest on the baking sheet for 1 minute before transferring to a cooling rack.Chocolate filling8 ounces of safe chocolate chips ( I used Divvies)1/2 cup soymilk (I used Silk Very Vanilla)1.) Place the chocolate chips in a small bowl.2.) Heat the soymilk up in the microwave until steaming (60-90 seconds) and dump over the chocolate chips.3.) Stir well until all the chocolate is melted. If you didn’t heat the soymilk up enough to melt the chocolate, you can put everything in the microwave for a few more seconds. Be careful though and don’t burn the chocolate.4.) Spread one cookie, top with another and smoosh them together!Dairy-Free and Egg-Free Marshmallow CookiesShortbread (same as above!)Homemade Marshmallows for overachievers who like sticky floors(Smart people will just melt 1/2 of a large Jet-Puffed on top)3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoons pure vanilla extract
1.) Don’t even think about trying this unless you have a stand mixer or you will lose your mind.
2.) Sprinkle gelatin over 1/2 cup water in the bowl of a stand mixer to soften.
3.) Heat sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan over low heat, stirring until sugar has dissolved.
4.) Raise heat to medium and bring to a boil, swirling occasionally, don’t stir or scrape down the sides. Continue boiling until a candy thermometer reaches 240, or soft ball stage. Remove from heat.
5.) With mixer at low speed, pour hot syrup into the softened gelatin slowly, until incorporated.
6.) Crank the mixer up to high and beat like crazy for 15 minutes, it will be really fluffy and thick.
7.) Add the vanilla and beat 1 minute more.
8.) This is where the sticky begins. Working quickly before the gelatin sets, stuff the marshmallow into a disposable pastry bag and pipe a little blob on to each cookie. This is a mess. If you have extra, pipe some kisses onto a greased piece of foil and use them in hot chocolate later.Chocolate Dip1 cup safe chocolate chips ( I used Divvies)1 T. shortening1.) Place everything in a small microwave safe bowl. Heat slowly, 30 seconds at a time, melted.2.) Dip the cookies quickly and then place on a Silpat or some foil sprayed with oil until hardened. I dip the bottoms first and scrape off the extra, then flip over and dip the tops.
There is a battle going on in my kitchen regarding the Strudel Theme Song. One kid says that Mary Poppins sings about it in the thunderstorm and one kid says the Larry the Cucumber sings about it when he has the blues. I’m not even going to try to sort it out. ”Stop arguing and eat your strudel” definitely goes on the list of things I’d never thought I’d say.
Apple Strudelfrom “Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague” by Rick RodgersStrudel Dough1 1/3 cups unbleached flour1/8 teaspoon salt7 Tablespoons water2 Tablespoons oil1/2 teaspoon cider vinegar1.) Combine flour and salt in a stand mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water and oil mixture to the mixer on low speed. Once the dough forms, switch to the dough hook and knead for 5-7 minutes and a soft ball forms.2.) Shape the dough into a ball, wrap in plastic wrap and let rest for 30-90 minutes. Your life will be easier if you relax and wait 90 minutes. Make the filling while the dough rests.Apple Filling2 pounds tart cooking apples, peeled, cored and cut into 1/4 inch slices.1-2 Tablespoons brandy or golden rum (optional)3 Tablespoons golden raisins, (chopped if you’re trying to hide them from your kids)1/2 cup brown sugar1/2 teaspoon cinnamon1 Tablespoon flourA few pinches of salt1 1/2 cups fresh breadcrumbs ( I used Real Lovin‘ Breadcrumbs)3 T. dairy-free margarine (I used Fleischmann’s Unsalted Margarine)1.) Mix the top set of apple ingredients together in a large bowl, then set to work on the breadcrumbs.2.) Melt the butter in a skillet and add the breadcrumbs. Cook over medium high heat for 3 minutes or so, or until the bread starts smelling toasted. Set crumbs aside.Making the Strudel1.) Preheat oven to 375.2.) Find a nice big table that you can walk around and cover it with a clean, lightweight cotton tablecloth. Sprinkle the tablecloth generously with flour.3.) Slowly and gently pull the dough into a big rectangle. When it starts getting too big to handle, set it on the tablecloth and keep stretching. If the dough starts to fight back, walk away and give it time. Through a combination of pulling and rolling with a pin, you should eventually have a tissue-paper thin dough that is about 2 feet by 3 feet. Trim the edges (they will be a bit thick).4.) Melt another 4 Tablespoons of margarine and spread it over the dough. A pastry brush was too rough on the thin dough, so I ended out covering my palms with margarine and patting the dough all over.5.) Sprinkle the breadcrumbs over the dough.6.) Dump the apple filling about 4 inches from the short end of the rectangle and shape it.7.) Now the rolling begins! Start by pulling the first edge over top of the filling and then using the tablecloth, carefully roll the whole thing up! Seal the edges, brush the top with margarine and place on a parchment lined baking sheet.8.) Bake for 40 minutes, let cool for 30 minutes before cutting.Dairy-Free Caramel Sauce1 1/2 cups sugar1/3 cup water1 cup plain soy creamer1.) Heat the sugar and water in a heavy saucepan to a slow boil without stirring. Wash down any sugar crystals that form on the side of the pan with a pastry brush and water. Heat until the sugar forms a golden brown color, swirling around the pan occasionally.2.) Remove from heat and dump in the soy creamer. Watch out, it will sputter and spurt.3.) Return to heat, mixing well to dissolve all the lumps. Let it come to a full rolling boil and cook for 2-3 minutes, stirring constantly. Cool to room temp before serving.
This has been an absolutely looney week here with prolongedly feverish kids, the littlest of whom likes to have febrile seizures just to scare the crap out of me. After a week where the only action my measuring spoons got was measuring out Tylenol and Motrin, it was nice to get back to the kitchen in time to complete this month’s Daring Baker Challenge.
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. The recipe is in three parts, the pasta, the béchamel sauce and the meat ragu.
Lasagna of Emilia-Romagna1 recipe Spinach Pasta, omitting the egg (I cannot in good conscience recommend this recipe, it you are so stubborn as to want to try it, please see our host’s post, otherwise, just use some boxed noodles.)
1 recipe Country Style Ragu (recipe follows)
1 recipe Bechamel (recipe follows)
Assembling the Lasagna:
Preheat the oven to 350. Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Cook the lasagna pasta per the box directions.
Assemble the lasagna in a 9 x 13 pan. Start with a thin layer of bechamel in the bottom of the pan. Then start building in layers: noodles, 1/3 of the ragu, a few tablespoons of bechamel, noodles, 1/3 of the ragu, a few tablespoons of the bechamel, noodles, the last of the ragu, a few tablespoons of bechamel, last layer of noodles.
Cover the top layer of noodles with a layer of bechamel. Cover pan with foil and bake for 30 minutes. Remove foil and top with 1 cup of mozarella and bake, uncovered for another 20 minutes until cheese melts and browns. Let it rest for a few minutes before trying to cut and serve.
Bechamel4 tablespoons dairy-free margarine (I used Fleischmann’s Unsalted Margarine)4 tablespoons flour2 2/3 cups freshly opened plain soymilkSalt and freshly ground pepper to tastePinch of nutmegIn a medium-sized saucepan, melt the margarine over low to medium heat. Sprinkle in the flour, quickly whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.Country Style Ragu’ (Ragu alla Contadina)2 tablespoons of olive oil3 ounces minced bacon (3 slices or so)1 medium onion, minced1 medium stalk celery with leaves, minced1 small carrot, minced1 clove garlic, minced4 ounces ground veal4 ounces ground pork or mild italian sausage without casings8 ounces ground beef2/3 cup dry red wine3 &1/2 cups chicken or beef stock (homemade if possible)3 canned plum tomatoes drained or 3 small fresh tomatoes choppedSalt and freshly ground black pepper to tasteBrowning the Ragu Base:Heat the olive oil in a large saucepan. Add the bacon, and cook until it renders som fat. Add the minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Add the ground meats into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat.Reducing and Simmering:Add the wine to the pan, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then add the browned meats back to the pan.Add the stock and slowly simmer, uncovered until the liquid has reduced by half. Partially cover the pot, and simmer for 1 hour. Stir frequently to check for sticking.Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.
Daring Baker challenge 3 days before Disney…this is insane! Packing and cleaning and cooking for the grandmothers stuck here watching unruly toddler boy, cooking and shopping for that same unruly boy and his allergies, making princess costumes, talking to Disney food people, oh and I have a job too…arggh! But lucky for me, I could get points with the girls by adapting this month’s Tuile Challenge to fit the princess obsession of the moment.
Dairy and Egg-Free Tuiles(Adapted from “The Chocolate Book”, by Dutch Master chef Angélique Schmeinck.¼ cup softened dairy-free margarine ( I used Fleischmann’s Unsalted Margarine)
½ cup powdered sugar
1/2 tsp vanilla extract1 pinch of salt
1 flax egg (instructions below)
1/2 cup all purpose flour
Food coloring of your choice1.) Using a hand mixer or a stand mixer fitted with the paddle, cream margarine, sugar and vanilla to a fluffy paste.
2.) Make the flax egg while the margarine creams. To make a proper flax egg, grind 1 tablespoon of flax seeds in a spice grinder to a fine powder. Mix with 3 tablespoons of warm water and beat the heck out of it with a beater or an immersion blender… it will get all gummy and thick…weirdly like an egg white.3.) Add the flax egg to the creamed sugar mixture.4.) Slowly add the flour to the bowl and mix well, but not too much.
5.) Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. The batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it.6.) Make a cute stencil out of cardboard or plastic.7.) Find that Silpat that has been patiently waiting for this day, or line a baking sheet with parchment.8.) Spread the batter thinly onto the pan using the stencil, don’t make the cookies too close.
9.) Bake in a preheat oven at 350 for 5-8 minutes, until the edges just get browned.10.) Quick, quick…shape them before they harden! Wear some plastic gloves if you are tender-fingered.
1.) Sunbutter candies
2.) Peppermint Patties
3.) Peppermint Sticks
4.) Chocolate Covered Cherries
5.) Sugar Cookies
6.) Chocolate Kisses
7.) Turkish Delight
8.) Caramel Corn
9.) Chex Mix
10.) Cinnamon Swirl Bread
Continue reading about I’m a Daring Baker in my kid’s eyes only this month…
It’s the weekend after Thanksgiving, official start to Christmas shopping and Sugar Season. It’s the time of year that I pick up 5 pounds of sugar or a liter of corn syrup every time I’m at the grocery…with no particular use in mind…yet. Apparently, the Daring Bakers were feeling the call of sugar this month too.
This month’s challenge was Caramel Cake with Caramelized Butter Frosting, as created by Shuna Fish Lydon of Eggbeater with an optional challenge of Alice Medrich’s Golden Vanilla Bean Caramels. The challenge was hosted by Delores of Culinary Curiosity, Jenny of Foray into Food and Alex of Blondie and Brownie.
As usual, I attempted the challenge twice. The first time through, I tried the original recipe with the optional caramels to share with neighbors and friends. The second time through, I adapted it for my allergic kid. Of the two recipes, I think we actually liked the egg and dairy-free version a bit more. It may have been the extremely low expectation I had for it, followed by my surprise at how great it turned out….but even my husband agreed the kid’s version was better.
A few words on this cake…it is dense…dense like a pound cake. The sheer heft of the cake when I removed it from the pan was what made me sure the cake was a disaster, if you made cupcakes with this…it probably would be a disaster of hockey pucks. The heft comes from using a true butter-cake technique of creaming butter and sugar together, then alternating additions of flour and milk….rather than the usual “quick bread” technique in vegan baking of mixing wet ingredients carefully into dry ingredients (more like muffins than true cake).
The thing that really makes this cake work is the caramel syrup. It gives the whole thing a subtle, rich, buttery flavor. For the kid’s frosting version, I didn’t attempt to caramelize the margarine…browned soy just didn’t sound like a good idea.
Caramel Cake with Caramel Buttercream(Dairy and Egg-Free Adaptation on Shuna’s Recipe)10 tablespoons dairy-free margarine ( I used Fleishman’s Unsalted Margerine)
1 1/4 cups sugar
1/2 teaspoon salt
1/3 cup Caramel Syrup (recipe below)
2 Ener-G egg replacers whipped until thick (I use an immersion blender)
Splash of vanilla extract
2 cups flour
1/2 teaspoon baking powder
1 cup plain soymilk thickened with 1 T. cider vinegarPreheat oven to 350F
Line two 8 or 9 inch round cake pans with a parchment round and spray well with oil.1. In the bowl of a stand mixer fitted with a paddle attachment, cream margarine until smooth.
2. Add sugar and salt, cream until light and fluffy. This takes forever, I’m not kidding.
3. Slowly pour room temperature caramel syrup into bowl.
4. Scrape down bowl and increase speed. Add egg replacers and vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
5. Sift flour and baking powder together.
6. Turn mixer to lowest speed, and add one third of the flour mixture.
7. When incorporated, add half of the soymilk, a little at a time.
8. Add another third of the flour, then the other half of the soymilk and finish with the flour. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
9. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform.Divide batter among the two pans. Bake at 350 for about 20-30 minutes. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Remove from pan to a cooling rack as soon as you can, if it sits in the pan for too long, it gets really soggy. Cool cake completely before frosting.
Caramel SyrupSugar and water…this stuff is simply magical2 cups sugar
1/2 cup water 1 cup water for “stopping”1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.
2. Brush down any stray sugar crystals with wet pastry brush.
3. Turn on heat to highest flame.
4. Cook until rich amber. You can test the color by dabbing a bit on a white plate.
5. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and prepared to step back.
6. Whisk over medium heat until it the sugar is dissolved and the syrup has reduced slightly. It should be the sticky thickness of maple syrup or warm honey. {Obviously wait for it to cool on a spoon before touching it.}
Caramel Buttercream1/2 cup shortening
1/2 cup dairy-free margarine
3 1/2 cups powdered sugar
3 T. Caramel Syrup (recipe above)
1 t. vanilla
2-4 T. soymilkCream shortening and margarine and sugar together until light and fluffy. Add syrup and vanilla. Add enough soymilk to make a thick frosting.
