Sweet Baking

sweet_baking @ 2008-06-23T22:01:00

2008-06-24T02:01:43Z

Frozen berry mousse
Замороженный ягодный мусс

This recipe was taken from the Fruits book of the Good Cook series. The original desert was for cranberries only and was taken by the editors from "Foods of the World, American Cooking: New England" book. I've taken mix of frozen blackberries, strawberries, raspberries, sour cherries and black currants available in Trader Joe's.

You'll need:
4 cups of frozen berries
2 1/2 cups of sugar
2 cups of water
8 egg yolks, beaten thick
1 tbsp grenadine (didn't use)
4 egg whites, beaten to medium peaks
1 cup heavy cream, whipped

Cobmine 2 cups of sugar and the water in a saucepan and boil five minutes. Add the berries and simmer for another five minutes. Srain the juice.
Measure 1 cup of the juice and beat the juice into the egg yolks. Transfer mixture to a small saucepan and cook over moderate heat, stirring constantly until the mixture thickens enough to coat the spoon havily. Make sure not to boil the mixture, as the yolks will curdle.
Stir in the berries and grenadine, pour into a bowl and cool in the fridge for half an hour.
Beat 1/2 cup sugar into egg whites. Remove cooled mixture from the fridge. Gently fold cream into the mix, then fold in the whites. Pour into a freezer safe container and freeze until firm. This mousse can be served in scoops or frozen directly in a souffle dish.

For those who own the original English language Time-Life edition of the Good Cook series, for the recipe and discription see Fruits by the editors of time-life books, page 115.

Рецепт мусса из книги Фрукты из серии Хорошая Кухня, где этот рецепт был для клюквы. Я взяла замороженную смесь клубники, ежевики, малины, вишни и черной смородины.

Нам понадобится:
4 ст. замороженных ягод
2 1/2 ст. сахара
8 желтков взбитых в крепкую пену
1 ст. л. ликера гренадин (не испльзовала)
4 белка, взбитых в средние пики
1 ст. взбитых сливок

Смешиваем воду с 2 стаканами сахара и кипятим в небольшом ковшике 5 минут. Добавляем ягоды и прогреваем еще 5 минут на маленьком огне. Отцеживаем сок от ягод.
Теперь надо отмерять 1 стакан получившегося сока и вбить его в желтки. Получившуюся смесь перелить в толстодонный ковшик и прогревать, не допуская кипения, пока смесь не станет достаточно густой, чтоб оставалась на опущенной в неё ложке толстым слоем. Эту смесь ни в коем случае нельзя доводить до кипения и необходимо постоянно помешивать, иначе желток приготовится, образуя комки.
Когда смесь загустеет, вмешать в неё ягоды и ликер, перелить в миску и охладить в холодильнике полчаса. Спустя полчаса в смесь ягод и желтков аккуратно вмешать взбитые сливки, потом белки.
Выложить в контейнер и охладить в холодильнике до консистенции мороженного. Подавать шариками, как мороженное, или морозить сразу в формочках, в них и подавать.

sweet_baking @ 2008-06-16T13:33:00

2008-06-16T17:38:15Z

I made this great raspberry mousse back in April, but only posting now. Sorry for crappy picture, I'm not a great master of those.
Малиновый мусс, который я сделала еще в апреле, но только добралась вывесить. Фотка отвратная, извиняюсь.

See the mousse recipe here. I used leftover filling as a cool summer desert. Piped in martini glasses, and garnished with piped and cooled ganache.

Рецепт мусса вот тут. Я сделала слишком много для одного торта, и остатки использовала, выдавив мусс в бокал из кондитерского мешка. Украсила фигурками из охлажденной шоколадной глазури.

sweet_baking @ 2008-06-05T15:35:00

2008-06-05T19:56:03Z

Cinnamon Buns
Дрожжевые булочки с корицей

Dough:
1 cup warm milk (70°-80°F/21.1°-26.7°C)
2 tbsp melted butter
2 tbsp sugar
1/2 tsp salt
3 1/3 cup all purpose flour
1 1/2 tsp active dry yeast
1 egg

Combine milk, butter, & sugar in a small bowl.
Combine the salt & a bit more than half the flour in a large bowl & make a big big dent in it (enough to hold all the wet ingredients).
Pour the milk mixture into the crater in the flour/salt.
Stir the yeast into the milk in the crater.
Stir all ingredients to form sponge.
Cover the bowl TIGHTLY with saran wrap & allow to rise in a relatively warm place for 60 minutes.
Stir the egg into the sponge.
Let rise for 30 more minutes.
Knead in the rest of the flour until you can pick the dough up & turn it out onto a clean floured surface. There knead it until it becomes smooth.
Form a ball & put it in a clean dry bowl, again covering with saran wrap, & again allowing it to rise for 90 min.

Filling:
1 cup white sugar
1 cup brown sugar
1 stick (113 grams) of softened butter
Cinnamon to taste (2-3 tsp)

Stir all ingredients together.
Take some of the mixture & cover the bottom of a baking pan with it.

Preheat the oven to 350°F/175°C
Roll out the dough to 1/4" (6.3mm) thin.

Spread the cinnamon sugar mixture all over it.
Roll it up.
Pinch the edges tightly shut.

With a very sharp knife, slice the roll into pieces about 1.5"-2" thick (4-5cm).
Arrange the pieces loosely in the baking pan, and allow them to rise for another 40-60 minutes, until they're pressed together.

Bake in the preheated oven for 15-20 minutes, until golden on top.

Topping:
2 cup confectioner's sugar
3 tbsp melted butter
3 tbsp warm milk
1 tsp vanilla extract.

Mix all ingredients. You might want to start with less sugar at first & keep adding until it's the right flavour & consistency.

1 стакан = 240 мл

Тесто:
1 ст. теплого молока (70°-80°F/21.1°-26.7°C)
2 ст. л. растопленного масла
2 ст. л. сахара
1/2 ч. л. соли
3 1/3 ст. пшеничной муки
1 1/2 ч. л. сухих дрожжей
1 яйцо

Смешать масло, молоко и сахар.
В другой миске смешать соль и половину муки. Вмешать молочную смесь в мучную. Добавить дрожжи и вымесить опару.
Закрыть опару и дать подняться 60 минут в теплом месте. Через 60 минут вмешать яйцо и оставить еще на 30 минут.
Вымесить тесто с остатками муки до гладкости. Накрыть тесто и дать подняться 90 минут в тепле.

Начинка:
1 ст. белого сахара
1 ст. коричневого сахара
113 г. мягкого сливочного масла
2-3 ч. л. корицы

Вымешать все ингредиенты в мягкую однородную пасту.
Выложить дно протвиня частью пасты.

Прогреть духовку до 350°F/175°C
Раскатать тесто в пласт толщиной 1/4" (6.3mm).
Намазать пласт остатками масляно-коричной пасты, свернуть в рулет и защипать края.
Острым ножом нарезать рулет на куски толщиной 1.5"-2" (4-5cm).
Выложить нарезанные куски в форму, оставляя просветы по 1" (2-3см).
Расстойка 40-60 минут, пока булочки не начнут соприкасаться краями.

Выпекать в разогретой духовке 15-20 минут, верх булочек станет золотисто-коричневатый.

Подливка (для желающих - очень сладко):
2 ст. сахарной пудры
3 ст. л. растопленного масла
3 ст. л. теплого молока
1 ч. л. экстракта ванили

Смешать все ингредиенты. Лучше начинать с маленьким количеством сахара и постепенно добавлять, добиваясь желаемой консистенции и сладости.

В результате получается сладкая сдобная булочка, которую можно есть как теплой, так и оствышей.

sweet_baking @ 2008-06-03T16:48:00

2008-06-03T20:54:29Z

Blueberry Crumb Cake
Черничный пирожок

Preheat oven to 355F. Butter an 8x8 deep square baking dish.
Mix 100 grams of rolled oats, 200 grams of brown sugar, 70 grams of wheat flour, 1/2 tsp of salt and cut the mixture into one stick (113 grams) of butter. This should form fine crumbs.
Press half the crumbs into the baking dish. Spread 270 grams of fresh or frozen blueberries, and cover with the rest of the crumbs. Bake for one hour, let cool.

Нагрейте духовку до 180 С. Смажьте сливочным маслом форму размером 20х20 см.
Перемешайте:
100 гр овсяных хлопьев
200 гр тёмного коричневого сахара
70 гр пшеничной муки
1/2 ч.л. соли
115 гр холодного несолёного сливочного масла, нарезанного на мелкие куски.
Перерубите масло с сухими ингредиентами так, чтобы смесь напоминала по виду крупные хлебные крошки. Положите половину смеси на дно формы и придавите их руками. Закройте
270 гр свежей или замороженной черники, слешанной с 1 ч.л. тёртой лимонной цедры, посыпьте сахаром. Сверху положите оставшуюся тестяную смесь. Пеките около часа.

sweet_baking @ 2008-04-25T15:18:00

2008-04-25T19:41:48Z

Chocolate genoise with raspberry mousse and chocolate ganache.
Шоколадный женуаз с малиновым муссом и шоколадной глазурью (ганаж).

Chocolate genoise cake:
3/4 cup cake flour
1/4 cup cocoa powder
1 tablespoon cornstarch
Pinch of baking soda
6 eggs
1 cup sugar
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.
Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely.

Chocolate ganache:
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable.

Raspberry mousse:
1 1/2 cups fresh raspberries or frozen
1 tablespoon unflavored gelatin
1 tablespoon lemon juice
4 cups whipped cream
1/4 cup sugar

In a saucepan combine raspberries and sugar. Heat and stir over medium heat until turn to liquid. Stir in gelatin. Remove from heat and scrape into a large bowl. Let cool for 5 minutes. Remove chilled whipped cream from refrigerator. Mix 1 cup of whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream and chill.

To assemble, cut the cake in halfs crosswise. Take bottom half and spread rapberry mousse over the cake. Cover with the top part. Place cooling rack over a baking sheet, then place assembled cake on the rack and slowly pour ganache over the cake, smoothing it as you go, if necessary. Chill in refrigerator for at least two hours.

Шоколадный женуаз:
3/4 ст. муки с пониженным содержанием клейковины
1/4 ст. какао порошка
1 ст.л. кукурузного крахмала
Щепотка соды
6 яиц
1 ст. сахара
2 ст. л. растопленного сливочного масла

Прогреть духовку до 170С. Форму 23см смазать маслом и присыпать мукой. В миску просеять муку, какао, крахмал и соду. Взбивать яйца с сахаром на водяной бане пока смесь не вспенится и не удвоится в размере. Готовая смесь должна оставлять за собой дорожку. Снять с огня и вмешать муку. Когда смесь станет однородной, вмешать масло и влить тесто в форму для выпечки. Выпекать 20 минут, остудить 10 минут в форме, потом до комнатной температуры на решетке.

Шоколадная глазурь:
1 ст. жирных сливок (33%)
12 унций (340г) горького шоколада

Шоколад покрошить на мелкие куски. В небольшой толстостенной кастрюле нагреть сливки. Снять с огня и вмешать в сливки шоколад. Остудить смесь до густоты сметаны.

Малиновый мусс:
1 1/2 ст. замороженной или свежей малины
1 ст. л. желатина
4 ст. взбитых сливок
1/4 ст. сахара

Взбить сливки и остудить в холодильнике. В небольшой толстостенной кастрюле нагреть малину с сахаром. Прогреть на маленьком огне, помешивая, пока смесь не станет жидкой. Вмешать желатин. Снять с огня и перелить в большую миску. Дать остыть 5 минут. Вмешать 1 ст. взбитых сливок в малиновую смесь. Осторожно вложить оставшиеся сливки и остудить получившийся мусс в холодильнике.

Корж разрезать пополам, промазать нижнюю половину муссом, закрыть верхней. Поставить под решетку противень, на решетку положить торт и аккуратно залить шоколадной глазурью, разглаживая при необходимости. Остудить в холодильнике два часа.

Links to original recipes / ссылки на оригиналы рецептов:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9087,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_3969,00.html

sweet_baking @ 2008-04-25T15:17:00

2008-04-25T19:18:17Z

So what if I haven't been here for almost a year? Doesn't mean I've stopped baking. Anyway, I'm planning to update more often again, and from now on I'll be posting in both English and Russian for all my readers to understand the posts clearly. Enjoy!

sweet_baking @ 2007-06-25T15:10:00

2007-06-25T19:16:03Z

Another recipe that has been sitting in queue waiting to be posted.
This time, raisin cookies. I made them a few weeks ago using recipe by svetilnik_m.

2 cups flour
4 tbsp sugar
50 g/ 4 tbsp butter
2 eggs
3/4 cup raisins
2/3 kefir/buttermilk
1/4 tsp baking soda
3 tbs rum

Sift together flour and soda.
Soften butter.
Rinse raisins in warm water, dry, put in a dish and mix with rum.
Beat eggs and sugar, add buttermilk.
Add the remaining ingredients, mix well.
Roll dough out to 1/4 inch and cut out cookies.
Or be lazy like me and just drop dough on greased baking sheet with table spoon.
Bake for 10-12 minutes at 400F.

My overall impression is good. Cookies taste milky, they're soft inside and store well. I got about 20 cookies from this recipe. Notes for next time - take small golden raisin instead of large dark one, that I had to cut up.

sweet_baking @ 2007-06-25T14:48:00

2007-06-25T18:56:59Z

So, I haven't updated here in a while, but that doesn't mean I've been idling my oven. With new job and wedding approaching fast, there's been no time to post. Hopefully, I'll be able to post old stuff and keep up with new stuff soon.
To cut to the chase, here's a pie/cake I made yesterday. It was totally easy, all done in one hour. Texture is light and airy, cream is not overly sweet, overall experience is pleasant.

I got the original recipe here. It called for 2-3 cups of flour, which in my opinion would be an overkill. I'd like to thank _ksa for the idea and present you with my version of this recipe.

- 4 eggs, separated
- 1/2 cup sugar
- 1/2 strawberry syrup (can be substituted for any other kind, but remember, darker syrup - blueberry for instance - will give the cake dark blue color)
- 1 1/4 cup flour (I cut the original in half)
- 2 tsp baking soda

Beat egg whites into soft peaks. Mix yolks with sugar, until almost white, sugar is dissolved.
Add fruit syrup to yolks, mix in baking soda. Gradually add flour.
At the very end, fold in whites.

Divide batter in half, bake 2 layers.
Preheat oven to 350F. Grease a baking tin. Bake for 35-40 minutes, check using toothpick test.

For cream:
- 1lb sour cream
- 4 tbsp powdered sugar
- 1/2 tsp vanilla extract.

Beat all ingredients together until smooth.

Cool the layers on wire, cut in half lengthwise.
Now you have 4 layers to assemble.
Spread the cream between layers and on top.
All done :o)

sweet_baking @ 2007-05-07T16:04:00

2007-05-07T20:10:11Z

These are fantastic, best enjoyed with milk. :о)

Special thanks to svetilnik_m for this wonderful recipe. This recipe made 35 3" round cookies.

x-posted to bakebakebake

- 3 cups flour
- 1 cup sugar
- 1/2 cup milk
- 1 egg
- 1 stick butter
- 1/2 tsp baking soda
- 1 tsp vanilla extract

Preheat oven to 220C/400F
Sift flour and baking soda
In heavy sauce pan mix milk and sugar, scald, let cool
Add vanilla, egg, soft butter to cool milk. Mix well.
Add flour and knead a bit.

On floured surface roll out dough to 1/4 inch. Cut out desired shapes.
Bake on greased cookie sheet for 8-10 minutes.

I promice, you'll run out of milk in minutes.

Strudel

2007-04-27T23:20:30Z

I made this strudel a week ago, finally I have time to post.

Ingredients
- 500g/1lb puff pastry
- raisins, dried pitted cherry, dried apricots, prunes, walnuts
- 4 tbsp maple syrup or honey
- cinnamon

Method
- roll out dough to thin rectangle
- wash and chop fruit, chop walnuts
- mix fruit, walnuts, syrup/honey, cinnamon
- put mixture in the middle of the dough, cover with the ends
- brush with egg wash
- bake 30-35 minute at 175C/350F

sweet_baking @ 2007-04-07T21:36:00

2007-04-08T01:36:22Z

Ok, for Passover I made matzo meal cookies.
Enjoy!

* 1/2 lb. butter or margarine
* 2 eggs
* 1 cup cake meal
* 1 tsp. vanilla
* 1 cup sugar

Cream butter and sugar. Add remaining ingredients and mix well. Chill several hours or overnight. Roll into balls 1" in diameter and bake at 350F for 8 minutes. You can also roll into long pieces and tie in a knot and dip into cinnamon/sugar mixture.

sweet_baking @ 2007-03-28T17:38:00

2007-03-28T21:38:47Z

Some time ago I got a 5lb roast beef. After considering many possibilities, I decided to go with the easiest.
Got my Dutch-oven out, cut some carrots and onions, dropped them into the Dutch-oven, drizzled with EVOO and let saute a bit. Peeled and cut potatoes, put them over carrots and onions. Meanwhile, I washed, salted and fried the edges of the roast to seal in the juices. When that was done, I put the roast into the Dutch-oven, covered with lid and let it stew in the 175C/350F oven for 2 hours.

After two hours in the oven I got this.

It was easy, the beef was juicy, potatoes were really tender, pure love.

x-posted to sweet_baking

Chocolate tart from Le Cordon Bleu

2007-03-14T04:26:29Z

Dough
200g flour
50g sugar
125g butter
1 egg
grated rind of 1/2 lemon
2-3 drops of vanilla extract
drop of salt

Filling
250g dark chocolate
2 eggs
4 egg yolks
60g sugar
200g butter

Method
Whip soft butter with sugar, place the bowl with butter on double boiler and keep whipping for another 30 seconds. Remove from heat, add egg.

Sift flour into butter mixture, add lemon rind and vanilla extract.
Mix well, then knead for 30 seconds.

Refridgerate dough for 15-20 minutes.

Roll dough out or flatten with palms of your hands right into the baking dish.

Cover with foil, add dry beans or pie weights and bake at 170°С/350°F for 15-20 minutes.

While the crust is baking, prepare the filling.

Melt butter and chocolate in double boiler.
In another bowl, mix eggs, yolks and sugar.
Mix the two together.

Remove crust from the oven.

Reduce oven heat to 160°C/325°F.

Take beans out of the crust.
Let cool for 5-10 minutes.
Add filling into crust.
Return tart to the oven for 5 minutes.

pear tart

2007-03-08T14:09:16Z

1 1/2 stick butter
1 1/2 cup flour
1/2 cup sugar or confectioner's sugar
Ice cold water

Mix flour and sugar.
In a food processor or with a knife cut flour into butter, until resembles large sand.
Start adding water little by little until the dough comes together and forms a ball.
Cool in fridge for 30 min.
Roll out or press into a tart baking tin.
Bake for 15 minutes at 170C/350F.

Meanwhile wash and core pears.
Cut into thin slices.
Melt 2 tbsp butter with 2 tbps sugar in a large skillet.
Add pears to skillet and saute until slices are tender and see-through.
Transfer pear slices into the tart, and return to oven.
Bake for another 15 minutes.
Enjoy!

Snickerdoodles

2007-02-10T18:53:38Z

All-American comfort cookes :)

Preheat oven to 200С/400F.

Beat together 1 cup butter, 1 1/2 cup sugar and 2 eggs.
Add 2 tsp cream of tartar, 1 tsp soda, 1 1/2 tsp salt and 2 3/4 cup flour
Mix well, roll into balls, 1 inch diameter.
Roll each ball in mix of cinnamon and sugar.
Place balls on pachment covered cookie sheet, leaving 1 1/2 inch between balls.
Bake for 8 minutes for soft cookes, 10 minutes for crispy cookes.

In half hour you'll have a dozen and a half warm, sweet cookes.
LOVE :)

sweet_baking @ 2007-02-03T12:07:00

2007-02-03T17:08:51Z

x-posted to sweet_baking

Crust
2 cups flour
1/2 cup + 1 tbsp (150g) cold butter, cubed
1/2 tsp salt
1/4 cup ice cold water

Cut butter into flour and salt.
Add water to form dough.
Chill in the fridge for at least 30 minutes.

Roll out individual circles of thin (1/8") dough.
Lay dough in muffin pan openings, cut off extras from the top.

Fill with filling of your choice.
I had some with ham and cheese, some with cauliflower, all topped with fresh parsley and scallions.
Wisk together 4 eggs, 2 cups heavy cream, and salt and pepper to taste.
Pour the mixture over filled crusts.

Bake at 425F for 15 minutes.
Lower temperature to 350F and bake for another 20 minutes.

sweet_baking @ 2007-01-28T11:33:00

2007-01-28T16:34:48Z

- 3 eggs
- 3/4 cup flour
- 1/4 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 tbsp parsley, chopped
- 1 cup milk
- 1/2 pound cheese (this time parmesan, but whatever you have leftover will do)

Mix all ingredients to have relatively thin batter.
Grease muffin pan and fill 3/4 full.
Bake at 230C/450F for 15 minutes, then reduce to 175C/350F for another 20 minutes.
Cool on a wire rack.

I think next time I'll put in minced garlic and increase the amount of Italian parsley.

- 3 яйца
- 3/4 стакана муки
- 1/4 ч.л. соли
- 1/2 ч.л. черного молотого перца
- 4 ст. л. мелко рубленной петрушки
- 1 стакан молока
- 1/2 фунта (227г) тертого сыра

Смешать все ингредиенты в жидкое тесто, смазать форму для маффинов, наполнить каждую тестом а 3/4. Выпекать 230C/450F 15 минут, уменьшить нагрев до 175C/350F и печь еще 20 минут.
Остудить на решетке.

Rum balls

2007-01-25T17:02:40Z

Use the dried-out leftover sponge cake.

2 cups dry cake crumbs
1/3 cup milk
2 tbsp confectioner's sugar
2 tbsp cocoa powder
1 tbsp butter
1 tbsp alcohol - rum, cognac, wiskey etc

In a sause pan mix milk, sugar, butter and cocoa. Simmer until all ingredients dissolve. Let cool 5 minutes, add alcohol (if serving children, eigher add extra tbsp of milk or add alcohol to mixture while simmering, alcohol contents will evaporate).
Mix cake crumbs with the milk mixture, form and serve.

Chocolate souffle

2007-01-15T04:06:43Z

This is a try 2.
Came out as good as the first time - definitely a keeper.
I'm really pleased with this recipe. Again, used brandy instead.

2 ч. л. сливочного масла комнатной температуры
1/2 ст. сахара
8 унций горького шоколада
4 яйца, разделенных на желтки и белки
3 желтка
1/4 ст. ликера Grand Marnier

Смазываем формочки маслом и присыпаем 1 ч.л. сахара.
На водяной бане разводим шоколад, снимаем с огня, вводим в шоколад желтки и ликер, добавляем оставшийся сахар. Белки взбиваем в средние пики и осторожно вкладываем в шоколадную смесь. Смешиваем до однородности, выкладываем в формы и выпекаем на 400F (200C), 20-25 минут.

dried fruit croissants

2007-01-07T04:48:18Z

This is a second experiment with this recipe. This time around croissants don't look like crabs. They're filled with dried apricots, prunes and walnuts.
They're as tasty as the look.

sweet_baking @ 2007-01-06T23:38:00

2007-01-07T04:41:22Z

For some reason I've been waiting to post this beauty.
Finally, the time has come.
Please welcome my very own Wilton Course 3 final cake.

x-posted to cake_decorating

It was lots of fun making it. Can't wait to get my hands on some gum paste flowers class.
I can't believe fondant was so easy to handle.

UPDATE: I couldn't find my own pictures of how to make these roses, so I found a tutorial from a company I learned with. Note that my roses were on toothpicks for easier handling and attachement to cakes. Follow the instructions, but stick the cone base onto a toothpick and prick the other layers and slide up the toothpick to the cone.

Happy New Year

2006-12-31T17:15:39Z

Happy New Year everyone!
I wish you all a very successful and sweet year.

turkey pie

2006-12-19T18:34:12Z

Yesterday I made a turkey pie.

x-posted pretty much everywhere :)

The dough recipe is here
The filling is fried up ground turkey with onions, garlic and hard boiled eggs.

Doughnuts (deep-fried then baked)

2006-12-14T23:30:10Z

The other day hubby said "I want doughnuts". I searched all the internet, but ended up getting a recipe from my friend's mom.
Although I did everything she said, the doughnuts did not fry through, so I had to bake them. Here's a picture, the recipe is behind cut.
Can anyone share a good fool proof doughtnut recipe?

2 1/2 tsp dry yeast
1/2 cup warm water
1/4 cup milk
1 egg
1 tsp vanilla
2 tbsp butter, melted
1/4 cup sugar
1 tsp salt
3 cups flour

Preheat oven to 350F.
Dissolve yeast in water.
When yeast starts bubbling add milk, egg, vanilla, butter, sugar and salt.
Mix in flour.
The resulting dough will be sticky.

Heat vegetable oil to 370F.
Form doughnuts and fry until float. Turn over, fry the other side until golden.
Drain oil from the doughnuts on a paper towel, place on a cookie sheet and bake for 15 minutes.

NOTE: the taste was good, they were a bit too fried for my taste.
I didn't make them big, size of a regular DunkinDoughnuts Doughnut.
I'd prefer a recipe that is either baked or fried, but not both.
My friend's mom said they didn't need to be baked, but the dough inside was raw (still cold).
They did look absolutely gorgeous.

sweet_baking @ 2006-12-11T10:19:00

2006-12-11T15:19:47Z

I've completed Wilton course II a few weeks ago, but didn't get around to share the pictures.
The cake underneath is genoise with pastry cream filling.
I'm sorry for crappy picture quality, my hubby has no experience photographing food :)

x-posted to bakebakebake and cake_decorating