Birthday Girl

This past week, Miss K turned 4! 

She's been so excited about it for a while.  We had pizza for supper at her request and I made peanut butter frozen yogurt (told her ice cream).  We decided to try out grilling pizza on our new grill pan.  I turned out REALLY good.

   The bottom of the crust was crispy but the rest was nice and soft.  SO good!  The yogurt was pretty good.  Definitely has a yogurt taste to it but K and I enjoyed it...not so sure about David! 

Then we gave a few presents.  David had suggested a while back that we give her a care bear.  I was so excited about this because my parents gave ME a care bear when I turned four.  Thankfully, I found some in Target the other week.  When I asked K which one she wanted she went back and forth between the purple one (share bear) and the pink one (cheer bear).  Once she realized I had cheer bear, she decided that she should "borrow mommy's cheerah bear until I get my own."  Ok...decision made!  What a fun day....only to be followed by the party two days later.

Peanut Butter Frozen Yogurt from This Gal Cooks

• 2 C Greek yogurt (I used Vanilla Chobani 0%)
• 3/4 C creamy peanut butter
• 1/2 tsp vanilla extract
• 1/4 C milk(used almond)
• 1/2 C granulated sugar
• Chocolate chips for topping (or mixing in, if you prefer)

Instructions

1. Mix together the yogurt, milk, sugar, vanilla extract and peanut butter until everything is combined well.(I did this in the morning....)
2. Cover and refrigerate for about 1/2 hour (...and refrigerated until I got home from work)
3. Pour the mixture into the bowl of your ice cream maker. Churn for about 20 minutes or until the mixture freezes well.
4. Place the frozen yogurt into an air tight container and store in your freezer. This frozen yogurt is pretty firm so you will have to let it thaw a little before serving once you place it in the freezer.

Time Flies Number 2!

I'm back with the results of the May Daring Baker Challenge.  If you'll remember from here:  The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle...and I was just putting it in the freezer on the post date.  But I did finish and last night revealed it at a little get together at Sarah's house.  I remembered that Jason likes peanut butter stuff and I thought he might like this.  Before I left for her house, I put to gether the meringue and, instead of using my oh so handy blow torch (that I don't have!) I made pillows of meringue and baked them. 

Not sure if that had an effect on the taste, but this was a VERY eggy meringue.  I thought the process of making it was kind of fun (hands on!) but didn't really like the resulting taste.  Maybe I whipped it too much as it was thick and not very airy...the way I like my meringue.  I added some chocolate sauce and caramel sauce and we were ready to go.  Results? 

Jason doesn't like meringue....period!  But he said that the peanut butter part was pretty good...even had seconds!  I left the remainder for him to eat...hopefully they don't forget about it.  Glad I finished the challenge even if it was late!  I used the quartered recipes that Audie provided and changed the chocolate to peanut butter...all worked quite well.

Peanut Butter Marquise

Servings: 6 2"x2" (5cmx5cm) cubes

Ingredients
3 large egg yolks at room temperature
1 large egg
2 tablespoons + 2 teaspoons (40 ml) (40 grams/ 1½ oz) sugar
1 tablespoon + 1 teaspoon (2/3 fluid oz/ 20 ml.) water
Peanut butter Base, barely warm (recipe follows)
½ cup (4 fluid oz./ 120 ml.) heavy cream

In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.


When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C).

With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.  When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes

In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.


When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs. We used the stand mixer for this, and it took about 1 minute.  Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.  Pour into pan and place in freezer for at least 2 hours or until ready to serve.

When you're ready to plate, remove the marquise from the freezer at least 15 minutes before serving. While it's still hard, remove it from the pan by pulling on the parchment 'handles' or by flipping it over onto another piece of parchment.  Cut into squares and plate with the meringue and drizzled caramel sauce and chocolate sauce.  Garnish as desired. 

Peanut Butter Base
Ingredients
1/2 cup peanut butter
1/3 cup + 2 teaspoons (90 ml/3 fluid oz.) milk
1/2 teaspoon cinnamon
1 tablespoon (15 ml/ 1/2 fluid oz.) light corn syrup
1/4 teaspoon vanilla

Heat peanut butter and milk together.  Mix until well incorporated.  Add cinnamon, corn syrup and vanilla.  Stir together and set aside.

Meringue
Servings: Makes about 1 cup of meringue.
Ingredients
3 large egg whites
1/2 cup less 1 tablespoon (105 ml) (3½ oz or 100 gms) sugar
Splash of apple cider vinegar
1/8 teaspoon vanilla

Place egg whites, sugar, and vinegar in a clean mixing bowl.  Mix together with your clean hands.  Place bowl over a pot of simmering water.  "Stir" with your fingers until mixture starts to warm and sugar dissolves.  Remove from water and whip with the wisk attachment of a mixer until fluffy.  Add vanilla and whip until firm.  Place dolops onto a pan and bake in oven until starting to turn golden.

Broiled Florida...errr...Baked Alaska?

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”. 

I must admit that when I saw the Daring Bakers Challenge this month involved making ice cream for the second month in a row, I was a bit disappointed.  However, this month I would actually be able to make the ice cream from scratch as I had a WEEK !!!!! of vacation.  As evidenced in my last post, I went home for a little bit to spend some time with my parents (last time I was there was 6 months ago), so I used their ice cream maker.  Let me just say that make ice cream is fun!  I don't know what makes it so, but it just is.  My mom even said she didn't know why they didn't do it more often based on how simple it is.

Initially I was going to make the petit fours...I've always wanted to make those and the icing on top just fascinates me.  However, I came up with a fun idea for a baked alaska...so, I changed directions.  I saw a recipe for a lime ice cream on another blog and thought that it would be neat to make a "key lime pie" baked alaska. 

So....that's what I did.  I found a pretty simple recipe on allrecipes for lime ice cream.  It did turn out a tad bit more like a sherbet but it was still delicious.  In fact, all of us liked it the best out of the entire dessert.  When I scooped it after the first night, I just giggled with delight in the perfect little rolled scoop of ice cream.

I wish that it had been more green but my dad didn't mind...he said "Well, a lime slush at Sonic isn't green"...so by all means our lime ice cream shouldn't be green!  ;-)  The second day I made the browned butter pound cake.  The first time I took this out of the oven I thought it wasn't done.  In hindsight, I wish that I had just taken it out then. 

After I cut it to fit the bowl, I put it on the ice cream and back in the freezer.  Unfortunately, I'm afraid that the freezing process just dried the cake out and made it too hard to eat.  We ended up not eating most of that layer.  The scrap pieces were good, though I think that the browned butter in a pound cake was just too rich for me.  The meringue was very easy to make.  Torching it, however, was another story! 

We attempted to use the propane torch that my dad had (in the garage!) but it was too hot and just burned the meringue.  So, I baked it (appropriate for the title of the dessert - and yes, I know it's not broiled Florida...that came from my dad who was trying to be funny - love you Daddy!) and it turned out great! 

All in all this was a fun dessert to make...and yes, I'd try the technique again but would probably use a different cake base.  Elissa, thanks for such a fun recipe...and making me discover the fun of making ice cream! 

Lime Ice Cream 

2 cups milk
1 cup sugar
1/3 cup fresh lime juice
1 1/2 tsp lime zest
1 cup heavy whipping cream  

In a saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175 degrees F. Cool to room temperature. Stir in the lime juice and peel. Freeze in an ice cream freezer according to manufacturer's directions.

 Transfer frozen lime mixture to a bowl; allow to soften slightly. In a small mixing bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your refrigerator freezer for 4 hours before serving (This is the point where I put the ice cream in my rounded bowl for the baked Alaska).

 

 Brown Butter Pound Cake

19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter (I used 16 or 2 sticks butter)
2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
3. Whisk together cake flour, baking powder, and salt.
4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
5. Stir in the flour mixture at low speed until just combined.
6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Meringue (For the Baked Alaska)
8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar
Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Assembly Instructions – Baked Alaska
1.  Fill desired rounded dish to the top with ice cream (I used a mixing bowl but you can use individual sized bowls as well). Cover the top with plastic wrap.  If you line the bowl with wrap just use the overhanging portion to cover it.  Freeze for several hours or until solid.  I did overnight.
2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out desired number and size circles from the cake. Enjoy scraps!!!
3. Make the meringue (see above.)
4. Unwrap the ice cream “cups” and invert on top of a cake round. If you did not line with wrap you can place the bowl(s) in some slightly warm water to loosen the ice cream. 

5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.  I smoothed over and then spiked it using a knife.

6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.

Fudgy February

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. When I saw the challenge I knew that I wanted to make it when I went home. You see, it was my dad's birthday, and he loves chocolate cake! I was a little leery of making ice cream. I mean, it's February and it's cold...but I decided to try it anyway. How glad am I that I did...it's the first time that I made ice cream and I now know that I can do it! I decided to do all semi-sweet chocolate. Most people will tell you that you MUST use a high quality chocolate...I say, Toll-House morsels work great! Not to say that high quality chocolate probably does have a smoother taste, but this does not have to be a high budget dessert. For me, the hardest part was melting the chocolate. You see, I was unwise in the bowl I chose for the double boiler and it was too small, making the process take a lot longer than it should have. However, this is a fairly straight forward recipe that results in an impressive, delicious, fudgy cake. My dad appreciated the dark taste of the cake. I paired it with a cinnamon ice milk, which I changed a bit...nope, no cream here. The frozen confection ended up being VERY cinnamony...the intensity of the flavor could easily be decreased by reducing the enormous amount of cinnamon used. If you were aware of the intense flavor, it was delicious. I don't think my brother would agree as he nearly choked when he ate it. However, the rest of us and a guest really enjoyed it. Being that it is simply ice milk, it has a very light texture. I felt like I was eating snow!!! The cinnamon really complemented the chocolate nicely. For more results, check out the Daring Bakers here! Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter (I only used 1/2 cup)
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Cinnamon Ice Milk adapted from Gluten-Free Desserts
3 cups milk
3/4 cup sugar
3 Tablespoons Cinnamon - VERY cinnamony...use less if desired
1 Tablespoon Vanilla
original recipe calls for 1/4 cup cocoa...you can use this to make it chocolate flavored, I just didn't want more chocolate!

Directions

Just place all these ingredients into your mixer's bowl, and mix on low speed until the sugar dissolves and the cocoa and cinnamon are distributed nicely (feel free to alter the blance of cocoa and cinnamon to your liking). Then pull your pre-frozen ice-cream maker bowl from the freezer, placed it in the ice-cream maker machine, and fill the bowl with the mixed ingredients and turned the machine on for 20 minutes or until it is done.