Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Tuesday, September 13, 2011
Thursday, November 18, 2010
Gleeful entertaining
I love watching Glee with others and seeing everyone's faces and snarky commentary. So a gaggle of gays came over last night and we had a lovely food and gleeful fusion-themed evening.
Arugula salad with pecan pralines, mandarin oranges, and reduced peppercorn, cinnamon, wine, and pear basalmic dressing
Boy choy with Roasted butternut squash and goat cheese stuffing
Peanut and sesame noodles
Chocolate ginger cake with chocolate ganache. I used the cake recipe below without the sugar (oversight). I didn't love the recipe and thought about throwing the cake away but the boys and roommie approved.
http://www.marthastewart.com/recipe/chocolate-ginger-cake-with-bourbon-sauce
Arugula salad with pecan pralines, mandarin oranges, and reduced peppercorn, cinnamon, wine, and pear basalmic dressing
Boy choy with Roasted butternut squash and goat cheese stuffing
Peanut and sesame noodles
Chocolate ginger cake with chocolate ganache. I used the cake recipe below without the sugar (oversight). I didn't love the recipe and thought about throwing the cake away but the boys and roommie approved.
http://www.marthastewart.com/recipe/chocolate-ginger-cake-with-bourbon-sauce
Thursday, April 09, 2009
Flourless chocolate cake Recipe2
Trying out a different flourless chocolate cake recipe tonight... I'm not doing the glaze (Happy Passover)...the recipe is pretty similar except for the fact that the eggs are separated and there's no cocoa powder in this one...I have a feeling that I'll prefer my standby recipe but we'll see.
For cake
* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 6 large eggs, separated
* 12 tablespoons sugar
* 2 teaspoons vanilla extract
For glaze
* 1/2 cup whipping cream
* 1/2 cup dark corn syrup
* 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
* Chocolate shavings or Gold-brushed Chocolate Leaves
Preparation
Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
For cake
* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 6 large eggs, separated
* 12 tablespoons sugar
* 2 teaspoons vanilla extract
For glaze
* 1/2 cup whipping cream
* 1/2 cup dark corn syrup
* 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
* Chocolate shavings or Gold-brushed Chocolate Leaves
Preparation
Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
Saturday, February 07, 2009
Yellow Cake
I've obviously given up on the "perfect chocolate chip cookie" hunt...There are some things I may just have to buy... But... I have decided to go on a search for a good cupcake recipe. The other one was tasty... I now want to compare to this one. I'm fairly curious about what cake flour does... the other one used self-rising...
Moist Yellow Cake
Epicurious | © 2003 by Toba Garrett
The Well-Decorated Cake
*
recipe
*
reviews (89)
*
my notes
*
find out more
user rating
83% would make it again
user rating
user rating:
3½ forks
rate this recipe review this recipe
at a glance
main ingredients Egg, Milk/Cream
cuisine American
type Cake
more resources
Food Dictionary Wine Dictionary cooking videos
This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour... more ›
subscribe to Bon Appétit
Ingredients
Ingredients
* 3 cups (330 g) cake flour
* 1 tablebspoon baking powder
* 1/2 teaspoon salt
* 1 cup (8 ounces or 230 g) unsalted butter, room temperature
* 2 cups (454 g) granulated sugar
* 5 large eggs
* 2 teaspoon vanilla extract
* 1 1/4 cups (10 fluid ounces or 300 ml) buttermilk
Preparation
1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
7.Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.
Moist Yellow Cake
Epicurious | © 2003 by Toba Garrett
The Well-Decorated Cake
*
recipe
*
reviews (89)
*
my notes
*
find out more
user rating
83% would make it again
user rating
user rating:
3½ forks
rate this recipe review this recipe
at a glance
main ingredients Egg, Milk/Cream
cuisine American
type Cake
more resources
Food Dictionary Wine Dictionary cooking videos
This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour... more ›
subscribe to Bon Appétit
Ingredients
Ingredients
* 3 cups (330 g) cake flour
* 1 tablebspoon baking powder
* 1/2 teaspoon salt
* 1 cup (8 ounces or 230 g) unsalted butter, room temperature
* 2 cups (454 g) granulated sugar
* 5 large eggs
* 2 teaspoon vanilla extract
* 1 1/4 cups (10 fluid ounces or 300 ml) buttermilk
Preparation
1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
7.Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.
Friday, March 14, 2008
Caramelized pear cake
This one came from Epicurious--I'm definitely making it again!!! It is SO good. Though, I thought I'd cheat and use a springform pan. Evidently, my springform pan leaks so I created quite the smoke sensation... but it still tastes good. If you go to the epicurious link, I agree with the reviewer who says it's possible to make in a regular cake pan if it's high enough. I had to make a few changes due to what I had on hand (e.g., I used 1.5 teaspoons ground ginger since I didn't have the crystallized stuff and lemon zest in lieu of orange zest). However, I'd stick with the original recipe if possible...or add way more than 1.5t ground ginger. And that darn old small oven of ours keeps cooking things in way under the time suggested. I probably only had it in the oven for 20 minutes... Most reviewers didn't seem to complain about the timing so I have a sense it has to do with our dinky oven given other recent baking mishaps...
Caramelized pear cake Bon Appétit | September 2000
Whipped cream or vanilla ice cream is perfect with this upside-down cake from the Bi-Rite Market in San Francisco.
Makes 8 servings.
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
2 1/4 pounds Bosc pears, peeled, quartered, cored
1 1/3 cups all purpose flour
2/3 cup sugar
3 tablespoons minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup grated peeled Bosc pears (about 2 medium)
preparation
Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.
Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend. Whisk eggs, oil, vanilla and orange peel in large bowl to blend. Mix in grated pears. Mix dry ingredients into egg mixture.
Carefully pour batter over pears in skillet. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet on rack 20 minutes. Run knife around skillet sides to loosen. Place plate on skillet over cake. Invert cake onto plate. Serve warm.
This one came from Epicurious--I'm definitely making it again!!! It is SO good. Though, I thought I'd cheat and use a springform pan. Evidently, my springform pan leaks so I created quite the smoke sensation... but it still tastes good. If you go to the epicurious link, I agree with the reviewer who says it's possible to make in a regular cake pan if it's high enough. I had to make a few changes due to what I had on hand (e.g., I used 1.5 teaspoons ground ginger since I didn't have the crystallized stuff and lemon zest in lieu of orange zest). However, I'd stick with the original recipe if possible...or add way more than 1.5t ground ginger. And that darn old small oven of ours keeps cooking things in way under the time suggested. I probably only had it in the oven for 20 minutes... Most reviewers didn't seem to complain about the timing so I have a sense it has to do with our dinky oven given other recent baking mishaps...
Caramelized pear cake Bon Appétit | September 2000
Whipped cream or vanilla ice cream is perfect with this upside-down cake from the Bi-Rite Market in San Francisco.
Makes 8 servings.
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
2 1/4 pounds Bosc pears, peeled, quartered, cored
1 1/3 cups all purpose flour
2/3 cup sugar
3 tablespoons minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup grated peeled Bosc pears (about 2 medium)
preparation
Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.
Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend. Whisk eggs, oil, vanilla and orange peel in large bowl to blend. Mix in grated pears. Mix dry ingredients into egg mixture.
Carefully pour batter over pears in skillet. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet on rack 20 minutes. Run knife around skillet sides to loosen. Place plate on skillet over cake. Invert cake onto plate. Serve warm.
Subscribe to:
Posts (Atom)