Creamed Corn Custard Bread or Nicaraguan Torta de Elote--Revised

I absolutely love this recipe.  It's actually a Nicaraguan recipe, but it reminds me so much of a few old soul favorites.  I am a Southern girl, and I love my cornbread and spoon bread too!  Spoon bread evokes memories of sitting in the kitchen chatting with my family with my grandmother standing over the stove.  She was not always the best cook until the past few years, but she was always the expert on the most traditional of  Southern fare--think hoe cakes, chicken and dumplings, spoon bread, fried squash, collard greens, ham, etc.  This dish reminds me of warm, comforting spoon bread.  It's almost like the result of combining a fresh corn corn bread with spoon bread.  It really is the best of both worlds!  My family absolutely loves it!  It's such a special treat, but it's one of the easiest things you'll ever make.  If you're concerned about fat, you can cut the eggs back a bit, but you can't touch the butter.  It will wreck the dish.

This wonderful dish bakes up fluffy and tender with a rich, butter, deep corn taste.  It's far better than the cornbread with fresh corn kernels that can be a bit off-putting to some, since the corn often dries up and creates an unpleasant textural contrast.  The corn in this dish remains moist, tender, and plump.  Most of it, in fact, just becomes one with the batter.  Oh my!  I think I'll have to make this tonight!!

If you have picky eaters in your family, don't call this cornbread, or it will mess their little heads all up.  This dish is quite far from regular cornbread.  It's not dry or gritty in the least bit, and there's no corn flour.  This bread is moist and custardy, so be sure not to lose your own battle for yourself with picky eaters by calling this cornbread.  Their expectations will be all messed up, and they won't be open-minded to it at all.

Creamed Corn Custard Bread or Nicaraguan Torta de Elote

Ingredients
1 c fresh corn kernels or frozen corn
1 stick butter, melted
1 can condensed milk
5 TB sweet rice flour*
2 TB potato starch*
1 TB baking powder
5 eggs

*These ingredients can be subbed for all white all purpose flour, if you are not on a gluten-free diet.

1. Preheat oven to 350F.

2. Blend all ingredients together in blender until blended just until combined.

3. Bake in a greased loaf pan or square pan.

Reference: https://es-es.facebook.com/notes/cocina-nicaraguense/receta-de-torta-de-elote-o-pudin-de-maiz-contribucion-de-gloria-corea/10150236798180076

Ultimate Coconut Black Sesame Bundt Cake (gluten-free and traditional recipes)

In my kitchen, I go through spurts of experimenting with different types of global cuisines.  In the past week, I've been doing lots of Thai food.  This cake is inspired by traditional Thai dessert flavors, albeit not at all influenced by traditional Thai textures.  Black sesame is a very common ingredient in desserts of many kinds, and coconut is a ubiquitous ingredient when it comes to traditional Thai desserts.  Palm sugar is typically used for both savory and sweet dishes in Thailand, and plays an important role in many traditional baked desserts, such as the beloved toddy palm cake.

This cake is pretty easy.  You don't even need an electric mixer.  It's a great weeknight cake, since no mixer or frosting is necessary.  If you desire topping, whip up heavy cream with powdered coconut milk and sugar until heavy peaks are achieved.  Please note that a cake with this topping is only good for a day or two before the whipped cream begins to weep.  Refrigeration and avoidance of hot weather are also a must if you do the whipped topping.  You could always make it on the side and serve a dollop with each slice :).

Ingredients
1 c flour (or gluten-free flour sub blend., in my case)
1 c fine unsweetened  desiccated coconut/coconut flour*
1- 3/4 granulated white sugar
1/4c softened palm sugar (microwave for 30 seconds)
1 TB baking powder
1 tsp salt
3 eggs, room temp.
1 stick butter, melted
1/2c vegetable oil
2 TB black sesame seeds**
2 tsp vanilla, preferably Bourbon vanilla***
1 tsp coconut extract
1c + 2 TB milk (or Indian yogurt or sour cream)
2 TB white rum or cachaca

* found at your local Indian market or often in gluten-free aisle of fine supermarkets
**found at SE Asian market
***TJ sells a great one at a great price

Procedure
1. Preheat oven to 350F
2 In a medium bowl, whisk together flour, coconut, baking powder, and salt until well-blended.  Set aside
3. In a large, microwave-safe bowl, melt butter in microwave and allow to cool slightly.
4. Whisk in oil, vanilla, coconut extract, rum, white sugar, and palm sugar until blended uniformly.
5. Whisk in eggs, one at a time.
6. Alternate whisking in flour mixture and milk, one third at a time, starting and ending with flour.
7. Stir in sesame seeds until combined.
8. Bake for about 1 hour, or until cake springs back when touched in center.
9. Allow to cool,slice, and enjoy.

References/Inspiration: http://bit.ly/1qTTcDh

Jewish Cranberry Holiday Chutney

When I lived in Northern Virginia, one of my absolute favorite  places to eat was Chutzpah (HOOTZ pah) Deli in Fairfax.  It is a delicious New York-style Jewish deli owned by former New Yorkers who just love cooking and serving up great food.  The food is hearty, and tastes like someone's grandma is cooking in the kitchen, portions are huge, and quality is great.  It's the type of food that you'd be proud to serve your family. 

Well, one of my favorite dishes from Chutzpah was their open-faced brisket and gravy sandwich with mashed potatoes and cranberry chutney.  Talk about gooooood!  Inspired by Chutzpah and a recipe from one of my favorite cookbooks, New Kosher Cuisine, by Mollie Katzen, this recipe is a real hit with everyone who is fortunate enough to try it.  It's fresh, it's healthy, and it has just the right touch of cinnamon to make you feel warm and cozy, and loved by someone special.  Try it for yourself, and it's sure to be a real hit!  This recipe alone is the reason why I stock up on fresh cranberries to freeze so that I can enjoy this deliciousness year round.

"How do I eat it?" and "what do I eat it with?" you might ask.  Well, you can eat it with your turkey if you feel so inclined, but I love it by itself as a snack or an after-dinner treat.  I love it on my holiday plate as a side, and I love it as a healthy snack with lunch.  In the Jewish deli, it's sold alongside hearty sandwiches.  You can enjoy this dish sweet or savory, and even with your morning oatmeal or yogurt.  I am not a cranberry sauce person, even when it's good cranberry sauce, but this is just a dream-of-a-dish.  It's a simple way to wow anyone at your next family gathering.  It is truly fabulous on a plate and, for me, the only reason to stockpile those bags of fresh holiday cranberries in your freezer to enjoy a taste of this dish all year round.  If you can't cook, you will shock them and prove them all wrong if you show up with this very special treat.  Well, enough talking...get cooking!

Jewish Cranberry Chutney

1 bag of cranberries (fresh or frozen)

about 2 c sugar (taste it as you add.  It should still be tart.)

Scant ½ c combo of tangerine, orange or fresh pineapple juice* (I find just 2-3 TB works better)

1 cinnamon stick

1c coarsely chopped walnuts

About 1-1/2 c chopped fresh pineapple

Segments from 3 tangerines (you will use their juice above)

Procedure

1. Place first 4 ingredients in a pot over low to medium -low heat.  Be sure to add sugar in portions, as you may need less, depending on sweetness of fruit.  You want the end result to be tangy, not flat and all sweet only. 

2. Allow to simmer for 12-15 minutes, or until cranberries burst.  Don't rush the process by turning up the heat, or your cranberries will be tough and bitter.

3. Remove the cinnamon stick.
4. Stir in pineapple, tangerine, and walnuts.

5. Refrigerate until cool and serve or freeze for later use.

Note: This has great shelf life if you can keep yourself from eating it!

This is a great recipe to play around with.  Substitute pecans for the walnuts.  Use pineapple or orange juice instead of tangerine.  Use canned mandarins instead of fresh citrus.  Use cloves or allspice in place of cinnamon stick.  This is a super versatile and forgiving recipe.  Have fun with it!

Enjoy!

Rice Pudding from Leftover Rice

Ingredients

2c cooked rice, crumbled with your hand or a fork to remove clumps
3-1/2c milk
4 egg yolks, lightly whisked

zest of 1 lime

zest of 3/4 of an orange

1-1/2c turbinado sugar

1 cup dried fruit (raisins or whatever other dried fruits your heart desires, just chop larger fruit)

1 cinnamon stick
1/2 tsp salt

1TB dark rum

2 tsp vanilla

1 tsp butter, cut into cubes

Mix it Up!
Sub. in cranberries or mix them with raisins.

Sub. lime with the zest of half a lemon plus 1\2 tsp lemon extract

Add a couple dashes of nutmeg.

Sub. cooked rice with 2\3 c raw rice, add an extra egg yolk, and use a total of 5 cups  milk

Procedure

1. Preheat oven to 350F

2. Bring a medium size pot of water to a boil.

3. Meanwhile, blend all ingredients, except butter, together thoroughly, being sure to incorporate the sugar and egg yolks well.

4. Place rice, milk, egg yolks, zest, sugar, dried fruit, cinnamon stick, and salt into a tempered glass or ceramic cooking vessel and blend well.

5. Place the glass or ceramic cooking vessel into a large pan (a rectangular cake pan works well).  Make a bain marie by pouring the boiling water into the outer pan, being sure to avoid any of the water getting into the rice pudding.

6. Bake for 45 minutes, stirring every 15 minutes to avoid curdling.  Cook at 300 F for 2-1\2 hours,stirring every 15 minutes in the first 30 - 45 minutes.

7. Stir in rum and vanilla and cook for another 5 to 10 minutes for a total cook time of 50 minutes to one hour.  The custard should still look a little loose.  Remove it as this point, as the carryover cooking will allow it to set completely without curdling.  Stir in butter and serve or allow to cool to room temperature.  Enjoy cold, heated, or at room temperature, but be sure to store under refrigeration.

*Your rice pudding will not brown with this method, but it also will not curdle and will be perfectly creamy.

Traditional French Fluffy Almond Sponge Cake - Financier aux amandes

A financier is another one of those things that I had heard of, but never actually seen or tasted before I made it myself.  I had heard of chefs making financiers, whatever that was, and people made it sound so delicious, but I was skeptical.  I like the nice, moist style of cakes that I would argue that we Americans do better than Europeans.  The European sponge-y style of say, the genoise, or the panetela is just not my thing.  Dry, airy sponge cakes will never be my fancy, no matter how much fat they pack into them.  Financiers, however, are different.  How did I know?  I looked at the ratio of fat to dry ingredients, as well as the absence of egg yolks, which was awesome.  The high percentage of yolks is what creates the dry sponge cake texture that I typically try to avoid in my kitchen.

After looking at a few yummy recipes in my Desserts Festifs cookbook by Sylvie Ait-Alie that I ordered on Amazon France (thank you, global marketplace), I decided that a financier actually looked like the perfect dessert endeavor for my weekend.  I did not, however, opt to use a recipe from this book, as these are fancier cakes that use financiers as the base.  I just wanted to try the basic financier first to ensure that I would like it before I made a more fanciful creation down the road.

After Googling some recipes in French, this is a translation of the recipe I used.  The result was the perfect, dainty little cake with a beautiful golden crust, and an other-worldy soft and fluffy interior.  The texture reminds me more of a moist chiffon cake than a sponge cake, although technique-wise, it is a sponge.  Because of all of the egg whites, there is no need for leavening, and the almond and brown butter provide enough flavor that vanilla is unnecessary.  This cake is characterized by a light almond flavor and a nutty background flavor, thanks to the brown butter.  Simple, easy-to-make, and delightful, this cake is sure to be a crowd pleaser at your next brunch, tea party, or elegant shower.  Take advantage and take it to the next level using a variety cute mini brioche pans, mini loaf pans, or diamond shaped mini loaf pans for added elegance.

Financier aux amandes

Ingredients:

50g white AP flour
50g almond flour*
130g powdered sugar

4 egg whites
70g butter

*You can make this yourself using chopped skin-on almonds, chopped blanched almonds, or slivered almonds ground into a uniform flour in the blender, coffee grinder, or food processor.  Simply sift and re-process any chunks that do not pass through the strainer.

Procedure:
1. Preheat oven to 375 and grease pans well with shortening.

2. Chop butter into pieces and melt in a small sauce pot over medium-low to medium heat.  Allow to continue boiling until a light golden brown color is achieved.  Swirl the pan occasionally throughout this process.  If any bits form at the bottom of the pan, be sure to strain them out well.

3. Using a fork or a whisk, blend together the AP flour, almond flour, and powdered sugar.  Set aside.

4. Beat in egg whites with an electric mixer until well-blended.

5. Once butter is browned, allow to cool slightly before using electric mixer to incorporate into batter.

6. Bake cakes for 15-20 minutes, until golden brown on the edges and cake begins to separate from the sides of pan.  Cake is done once it passes spring test, but you may brown further, if desired.

7. Remove cake from pan immediately after baking and allow to cool.  This is not the type of cake that you want to taste while hot, as it will taste eggy.  This taste will dissipate once the cake has cooled.  Cool completely and enjoy :).

I think next time I will add in some lemon zest and almond flavoring to create a bolder flavor, as the cake already tastes like vanilla.  The cake has a simple tastiness to it, as is.

Variations:
add some lemon zest, add 1/2 tsp vanilla extract, add 1/2 tsp almond extract, add a combination of extracts, drop sliced almonds over the top of each cake before baking, top with sweetened fresh berries before baking

References:
http://www.lesfoodies.com/lafeecrochet/recette/financier-facon-cyril-ligniac
http://www.750g.com/recettes_financiers.htm --video recipe

Cuban Style Churros *Churros Cubanos*

Living in Miami, churros were one of those very special iconic treats.  Although churro shops were a dime a dozen, nothing is like a good Cuban churro, the best of which everyone knows is found only at King's Ice Cream on Calle 8.  Go figure.  King's is a Cuban style ice cream spot known more for it's churros than anything else.  I was a sucker for the churros with guava sauce, yum, yum, YUM!

King's is one of those old school spots that has been there since the beginning of time.  As they say is the case in most places in Cuba, they have kept everything original at this Miami mainstay, right down to the churro machine and the water fountain.  King's isn't the prettiest place on the block; in fact, you'd walk right by it without thinking twice, but anyone who lives in Miami knows that it's the place to go in Little Havana for some great churros.

Here's a recipe that I found for traditional Cuban style churros.  This style of churros is nothing like the Mexican version.  They are more airy and have a thinner crisp than their Mexican cousins, much akin to the traditional Spanish churro.  I think they are far superior in texture and, ironically, they contain almost no added fat in the batter.  They're simple, easy-to-make, and absolutely delicious.  Make this easy yet impressively delicious treat for your friends and family, and they're sure to disappear!

Churros cubanos

Ingredients
1c flour
1c water  (some people will use water and half milk)
1/2 tsp butter
1/2 tsp salt
just enough oil for deep frying
granulated sugar for dusting
1 pastry bag or large ziplock with the corner snipped out.
a 1M decorating tip (very cheap and at any craft or baking store)

Procedure
1. Heat oil over med high heat, 390F, if you have a thermometer.

2.  In a separate pot, place water, butter, and salt in a pot and allow it to  reach a rapid boil.

3. Once water is at a rapid boil, add in all of the flour at once, remove pan from heat and stir mixture briskly with a wooden spoon until a smooth dough is achieved.  The dough will be very thick, so your arms may tire quickly.

4.  Insert tip in piping bag, load it up with dough (not more than 1/2 to 3/4 for optimal control) 

5. Begin piping churros onto a plate in prep for frying.

6.  Once oil is very hot, carefully lift churros off of plate and fry until light golden brown, being sure not to overcrowd pot.

7. Drain on paper towels.  Sprinkle generously with granulated sugar and serve immediately.

8. Serve with chunky strawberry glaze or traditional hot chocolate sauce, if desired, or enjoy with just sugar.  Yum!

*Yields about 20 medium length churros, enough for 3or 4 people

References: 
http://tasteofcuba.com/forums/index.php?showtopic=71

http://platostradicionales.blogspot.com/2013/02/receta-para-hacer-churros.html

Chunky Strawberry Glaze for Cakes and Pastry

Ever go to the supermarket and see that strange, fruitless, "strawberry" glaze near the strawberry section in the produce aisle?  Well, it's weird folks, just weird--looks weird, tastes weird, smells weird.  It's weird.  Anyhow, it's so easy to make your own, so why not!  It's cheap, easy, versatile, and a true crowd pleaser.  Drizzle it over bunt cakes or ice cream, use it as a filling for a layer cake, or even a donut.  You can even use it to top unsweetened plain yogurt for an amazing breakfast or afternoon treat!  Yum, yum, yum!  Well, here it is, homemade strawberry glaze.  Enjoy!

 Chunky Strawberry Glaze

Ingredients

2-1/2c washed and hulled strawberries, mashed with a potato masher
1 c water
1/2 c sugar
2 tsp fresh lemon juice, lime juice, or 2 tsp cointreau or triple sec (optional)
2 rounded tsp cornstarch
       
Procedure
1. Cook for 10 minutes over medium heat, stirring frequently, and being sure to taste for sweetness.

2. In the last few minutes of cooking, add two rounded teaspoons of cornstarch to a mug and whisk in cool water to form a slurry.  Once homogeneous, stir into hot strawberry mixture.  Bring to a boil for a few more minutes.

3. Remove from heat and stir in add in 1/2 cup chopped or sliced strawberries.  The result should be almost like a looser preserves.  When used to top cakes, it cascades just slightly over the sides to create an elegant effect without being too runny.

4. Enjoy this delicious topping over cheesecake, angel food cake, chiffon cake, or any other pastry or cake that could use a fresh fruit kick.


Inspired by: http://thesweetmaison.blogspot.com/2011/05/chocolate-cake-with-strawberry-mousse.html

Cuban Style Homemade Custard - Natilla cubana a mi manera

I love homemade custard.  When I was in Miami, I absolutely loved the Cuban natilla from the bakery or the pastry cream in the delicious Cuban pastries.  This is my version of the Cuban favorite.  It has more egg yolks and no cornstarch, as used in the old school version, so it is richer.  Mmmm, mmm.  This recipe is creamy, flavorful, but not too sweet, and it has a delicious flavor boost from the lime zest and cinnamon.  Enjoy a small bowl of this tasty treat for dessert.  It's so deliciously indulgent!

Natilla Cubana - Cuban Style Homemade Custard

Ingredients:
3 egg yolks
1/2 c + 2TB sugar (natural or turbinado sugar preferred)
1c milk
1 piece/strip of lime zest
1 small cinnamon stick or half a cinnmon stick
1 split vanilla bean, 1 tsp vanilla, or 1 tsp vanilla bean paste

1. In a heat safe bowl, whisk the yolks along with 1/3 of the sugar until a thick ribbon consistency is achieved.  This means that when you lift a spoonful of the mixture and pour it, it forms thick ribbon like folds.

2.  Meanwhile, place the milk, lime zest, cinnamon stick, and vanilla over medium heat.  Once boiling, strain and pour the milk over the yolk mixture, whisking rapidly.

3. Once well-blended, return the blended mixture to the pan and return to medium heat, stirring constantly.

4. Once the mixture reaches a boil, allow to boil for two minutes, continuing to whisk.  At this point, return the thickened mixture to the heat safe bowl.

5. Top the mixture with either sifted confectioner's sugar or small pats of butter to prevent the formation of a skin on top of the custard.  Allow to cool and then refrigerate before serving.

*This is a fairly small recipe, so if you have a larger family, it can be easily doubled.

Multi-Grain Muffins **Low Iodine and Almost Vegan**

This is yet another find for low iodine and vegan diets.  It's not for everyone, but I happen to love grains of all kinds.  If you like bran muffins and multi-grain bread then you'll love these muffins.  They are packed with nutrition and are very tasty.

Ingredients:
Streusel
1/2 c multi-grain oatmeal
5 TB brown sugar (1/4 c + 1 TB)
2 TB oil or softened vegetable margarine
1.5 tsp cinnamon

Muffins
1 c multi-grain oatmeal
1-1/2 c white flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 TB shredded frozen coconut (Walmart, Asian market, Latin market)
2 tsp vanilla
1 cup unsweetened natural applesauce
2 TB honey
1/2 c coconut milk
1/4c - 1/3 c chopped walnuts or pecans
1/4 cups raisins (optional)
1/2 c + 2 TB brown sugar
1/4 c vegetable oil
2 egg whites

Procedure:
1. Preheat oven to 400 degrees.

2. Line a muffin pan with baking cups

3. Prepare topping by blending brown sugar, oats, oil or margarine, mixing well.

4. Prepare muffins by combining flour, oats, baking soda, baking powder, salt, and cinnamon.  In a separate bowl, blend egg whites, applesauce, coconut milk, brown sugar, and oil.

5. Stir in dried coconut, nut, and raisins, if using.

6. Fill the cups with a spoon of batter, just enough to cover the bottom.

7. Spoon in a layer of streusel.

8. Fill the cups 3/4 of the way full with more batter.

9. Bake 18 minutes, or until golden brown on the edges.

References: http://www.countrychoiceorganic.com/products/recipes/

Ooey Gooey Cinnamon Bun Pull-Aparts**Brioche Effeuiller a la Cannelle**

*ugly, but it sure was yummy!*  Sorry,  I ate quite a bit long before I photographed*

*I overstuffed the pan, that's why mine was ugly.*

It's dough mania at my house these days!  I've been making lots of pastries with brioche.  This particular recipe uses French technique  but with an American twist from a nice cinnamon sticky bun topping.  The result is a cute (not-so-cute in the photo, but cute functionally :)) pull-apart roll stuffed with rum-soaked raisins, cinnamon, brown sugar, and white sugar topped with a perfectly ooey gooey, buttery brown sugar sauce on top.  

Brioche itself is a soft, tender, buttery, sweeter, richly flavored bread.  It is also used as the base of many traditional French pastries, or viennoisserie.  This particular sweet bread, brioche effeuiller, literally "leaves or leaved," since leaf and layer are often communicated with the same word in most romance languages, but it actually means layered brioche.  For this recipe, I took the rum-soaked raisins of pain aux raisins and fused a great American-style sticky bun sauce with this delicious, homey French treat!  I know that you will enjoy as much as I did!

Just a note, be very careful with loading the pan.  I overloaded the pan with dough, forgetting that although the risen dough in the pan still fit, the dough would rise to 1.5 times it's pre-baking size in the oven.  Needless to say, my dough spilled over, and I found myself skimming the browned bread off the top and waiting forever for the interior dough to fully cook.  Long story short, this recipe is for 2 loaf pans.  Yours will be much prettier than mine and they won't spill over this way ;).

Brioche *for 2 loaf pans*

http://downtownfoodie.blogspot.com/2011/12/fluffy-silky-buttery-brioche.html

Ingredients *for 2 loaf pans*
filling
160g of raisins, soaked in 7 TB of dark rum
1 stick of butter, softened
1-1/2c packed brown sugar
2 TB cinnamon

sauce
1 stick of butter, cut into pieces
1/2c packed brown sugar
1c white sugar
1/4c milk
3 TB cornstarch
2TB corn syrup
1 tsp vanilla
pinch of cinnamon
1 small pinch of nutmeg

Note: The original recipe uses evaporated milk with 1/4c brown sugar and 3/4c white sugar, but we didn't have any evaporated milk at the time.  I had to increase this and add cinnamon and vanilla to compensate for the milk substitute and the addition of starch, which tends to mask flavor.

Procedure and Technique

1. Preheat oven to 350F.

2. Prepare dough per brioche dough instructions.  Once the dough has risen a second time and been punched down.  Begin rolling dough out on a floured surface.  Roll the dough into a rectangle no more than 1/4" in thickness.

3.  Butter the dough surface evenly with very soft butter.  Once completely buttered, sprinkle evenly with the topping.
4.  Begin cutting the dough lengthwise, as photographed here in the 4th row of photos.  You will lose topping in the process moving the layers on top of one another, but simply replace the topping before moving to the next layer.

5. Once the dough is placed in the pan, allow it to rise for about 15 minutes.  This is the perfect time period to begin making the sauce.

6. Next, place all sauce ingredients, besides the corn starch, into a sauce pot over medium heat.  

7. Once the mixture is homogeneous and hot, but not yet boiling, place the cornstarch into heat-proof mug or small heat-proof bowl and mix in a couple of tablespoons of the liquid from the pot.  Stir rapidly with a spoon until homogeneous and all lumps are out.  Add the cornstarch liquid back into the pot and stir until homogeneous. 

8. Allow mixture to boil gently 2-3 minutes, until thickened.  

9.  Once thickened and cooled slightly, just so that it is no longer boiling. pour generously and evenly on top of dough that has fully risen in the pan, just before baking.  I like to push the sides of the bread in a bit to pour some sauce a long the sides too, it won't hurt to pull the layers themselves apart to a bit to give them some extra love as well.  

10.  Bake at 350 in 2 separate loaf pans *that are placed on top of a baking sheet* for about 25 minutes, or until browned and a quick check between the center layers shows that the bread is done.  The baking sheet part is very important as that topping is very likely to spill over.

11. I actually inverted mine and poured more sauce before flipping over again.  The actual top is where it's easiest to pull the bread apart from.

12.  If you happen to overload your pan and your bread is browning too quickly without cooking enough in the center, simply cover to top loosely with foil, move the oven rack higher up, as the bottom is likely going to burn otherwise, and continue baking.

TIPS: For the brioche, you have to be sure to knead intensively the first time.  If you do not, your dough will be to slack, and once you add the butter there will be no repairing this since the butter will shorten the gluten strands, thus weakening the strength of the dough and causing it to be to slack, soft, and sticky.  After the first kneading, your dough should not leave bits here and there on the counter top.  You should be able to roll the dough and pick up any bits and lift the ball with minimal stickiness and the dough should form a smooth, very soft, yet minimally sticky ball.


Please see the link below for dough shaping process photos
http://www.papillesetpupilles.fr/2011/10/brioche-a-effeuiller-au-sucre-et-a-la-cannelle-pull-apart-bread.html/

References
http://www.patiss.com/recette/pates/brioche.html

http://www.papillesetpupilles.fr/2011/10/brioche-a-effeuiller-au-sucre-et-a-la-cannelle-pull-apart-bread.html/

http://morebutter.wordpress.com/2008/12/25/papa-moreheads-cinnamon-rolls/

http://megsvegrecipes.blogspot.com/2005/02/ooey-gooey-cinnamon-rolls.html

French Style Brioche Sweet Rolls *Pain aux Raisins*

I have never had pain aux raisins before, but I have been teaching myself to bake a number of traditional French pastries using French recipes.  Pain aux raisins is soft, tender, and fluffy with a dark, golden sweetness from the rum-soaked raisins, and a nice creamy, rich creamy surprise from the custard baked into the roll.  Even if you don't like raisins, you'll enjoy this special treat since the raisins are plumped and completely transformed by the rum.  

This sweet treat is a very common French viennoiserie, or pastry.  Viennoiserie is a class of pastry that doesn't have a true translation in English, but it encompasses things like croissants, brioche, pain aux chocolat,and  pain aux raisin.  These are all very elegant pastries that seem super complicated to us Americans, but in France, these are everyday pastries that are ubiquitous when it comes to bakery fare.  Surprise your friends and family with this delicious, fine and elegant treat!  It looks just as wonderful as it tastes!

Dough
http://www.blogger.com/blogger.g?blogID=8723226212538786428#editor/target=post;postID=9071726447115682002

After the first rising and punch down, brioche is fine for freezing.  Just wrap the dough tightly in plastic and place in a freezer bag, being sure to press out all air.

Filling
Michel Roux's Pastry Cream from Pastry
6 egg yolks
1/2 c + 2TB sugar
1/4c all purpose flour
2 cups milk
1 vanilla bean, split lengthwise
          *if you don't have the bean, use about 1 TB of good vanilla extract

rum soaked raisins *Kid friendly, the rum cooks out
150 g raisins (maybe about 1/2 c)
6.5 TB dark rum (my favorite for baking is Barbancourt)


Procedure
1. In a heat safe bowl, whisk together the yolks and 1/3 of the sugar until a ribbon like, or thick glossy consistency that forms a brief fold or ribbon when poured,  is achieved.

2. Bring the milk, vanilla bean, and the rest of the sugar to a boil.  Once a boil is reached, gradually pour the milk into the bowl with the yolk mixture, whisking continuously.

3. Return the mixture to a pan over medium heat.  Cook for 2 minutes, whisking continuously.

4. Set custard aside to cool.  Protect the custard from developing a skin on the top by either sifting powdered sugar over it or placing thin slices of butter over the top.

Assembly
1. Roll out the dough into a rectangle 1/3" thickness.  Spread a layer of cooled custard over the dough and sprinkle the rum soaked raisins evenly across the dough.  Tightly roll the dough length-wise.

2. Slice the rolls in about 2 inch thickness.  You can do this either with a metal pastry cutter or by placing unflavored floss or thread under the roll and pulling each end to the opposite side to cut through the dough.

3. Place the rolls into a well-greased pan or baking sheet and allow to double in size.  Brush with an egg wash of egg and 1 TB of milk.  Bake at 375 until golden brown, about 15-17 minutes or so.  Brush the eggs with egg wash a second time midway through baking.

References: http://www.patiss.com/recette/viennoiseries/pain_raisins.html, http://www.patiss.com/recette/pates/brioche.html

Mini Moist, Buttery Caramel Fig Cakes

*photos shown are without caramel sauce*

I was craving something sweet with a rich flavor tonight, but I didn't want to make a full-sized cake.  Inspired by Hog's Head Cafe's pineapple upside down cake which is topped in a beautiful caramelized sugar syrup, I decided to bake mine flan style with a sugar syrup in the bottom of the pan.  I made this recipe off the top of my head, just bearing in mind that I wanted a nice rich flavor and moist texture.  I always start with one cup of flour for four ramekins and usually 1-1/2 tsp baking powder, and I went from there.  When I opened the fridge for the milk, I saw the fig jam so I went for it. The result is a wonderful buttery flavored cake with a very tender crumb and a sticky glazed bottom.

The flavor has a nice rich, buttery taste in the foreground and a mild, dark fig flavor in the background.  Serve it inverted to display the caramelized-sugar-coated top.  This recipe is perfect for four ramekins. Enjoy this deliciously delectable cake, mmm, mm, mmmmm!  It would surely be a crowd leaser with a nice scoop of vanilla ice cream, and maybe even a capful of dark rum drizzled on top.  In less than 30 minutes you'll be ready to go!


*of course if you want this to be a full size cake, double everything and there you'll have it*
Ingredients
1 cup flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2c + 2TB milk
1/2 stick butter, melted
1/4 cup oil
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1 TB dark fig spread (mine is Trader Joe's fig)
2 tsp dark rum (I prefer Barbancourt)
1/2 tsp vanilla

sugar syrup
1c brown sugar
1/4c water (or less, just enough to moisten the sugar, the goal is a thick syrup)
2 tsp dark rum (Barbancourt preferred)
dash of salt

Procedure

1. Preheat an oven to 350 degrees with a water bath pan in place.
A water bath just means that you will place a pan large enough to fit your ramekins into the oven and fill it with water after having placed it into the oven (as this avoids spills).  The water bath prevents the crystallization of the caramelized sugar syrup and keeps it in liquid state.

2. Stir together flour, salt, and baking powder

3. Meanwhile, prepare caramelized sugar syrup in a sauce pan over low to medium low heat.  Do not stir, swirl pan to blend ingredients then let boil until thickened

4. Immediately coat ramekins or mini pans with sugar syrup, swirling to coat generously on the sides and bottom.

5. Blend sugar with melted butter, oil, and rum

6. Alternate blending flour and milk by thirds with a spoon, starting and ending with flour

7. Stir in egg

8. Stir in fig jam and vanilla

9. Divide batter evenly into all four ungreased ramekins or mini pans

10. Bake for about 20-25 minutes, or until the center of the cake springs back when pressed

Mini Pecan Peach Cobblers

I love summertime!  One of my favorite things about summer is the abundance of fresh produce from right here in the US.  It's May and delicious peaches are starting to fill displays in local supermarkets.  I picked up just 3 peaches today because I wasn't liking the produce at the particular grocery store that I stopped at after a doctor's visit.  I wanted peaches to eat, but they were super small and I was doubtful that they'd be the sweet, juicy peaches that I love.  What to do, what do, right?

Well, I'll be moving soon so I am trying to use up everything in my cabinet, but I was not up to having a full size dessert around--ta-da individual peach cobblers : D!  This recipe is perfect for a quick and easy little sweet bite after a busy day at work.  This recipe makes just enough for 4 ramekins of little cobblers. This particular version of peach cobbler highlights the tangy freshness of the peaches so it  has just a touch of cinnamon with a nice brightness from lemon zest.  The crust is an amazing rich, buttery, mile-high crust that's almost like a super tender, airy, yet dense cake with amazing crispy edges.  I hope you'll enjoy it as much as I did!

Ingredients

crust

1 cup flour

1-1/2 tsp baking powder

1/2 tsp salt

2 TB lard (or shortening or very cold butter or a mix)

1/2 c sugar (I used all Florida Crystals turbinado sugar for a nice, rich crust flavor)

1/2 cup buttermilk

1 tsp vanilla

Zest of half a lemon 

1heaping TB chopped pecans

filling

4 medium peaches

zest of 1/2 lemon

about 2 TB white sugar

a light dash of cinnamon

pinch of salt (optional)

Procedure

1. Blanch peaches for 30 seconds to 1 minute to facilitate peeling.  Peel peaches once cool enough to handle and slice to desired size.  I chopped my slices in half lengthwise for a nice bite size.

2. Meanwhile, blend the flour with salt, sugar, baking powder, zest, and pecans.  Once blended, cut the lard into the dough using a pastry blender until the fat is pea-sized.  Gradually and gently stir in milk until all ingredients are moistened completely.

3. Preheat oven to 375 degrees F

4. In a pot over medium heat, place all filling ingredients and allow to cook, stirring occasionally, until peaches are softened but still have a nice bite left.

5. Spray 4 ramekins with cooking spray and divide filling among the ramekins.  Top the filling with an equal amount of topping and bake for 20-25 minutes until golden brown and bubbly and dough springs back when touched. If you like more crunch, you can sprinkle extra sugar on top.

This recipe was inspired by:

http://www.skinnytaste.com/2011/10/skinny-apple-cobbler.html and http://foodwishes.blogspot.com/2011/09/crazy-basil-peach-black-pepper.html

Peanut Butter Pecan Blondies

So if you haven't figured it out yet, I love peanut butter!  It gives the perfect decadent richness to so many different desserts.  I had a craving for something chewy and quick that I could dress up with just a touch of peanut butter.  I thought about cookies, but I've never been too big on peanut butter cookies, and I wasn't finding any twists on the typical recipe that were interesting enough for me.  Peanut butter oatmeal cookies?  Nope!  No quick oats around.  Then it came to me--if I don't want chocolate, but I want that yummy chewiness of a good, fudgey brownie, why not make a blondie?  And what could be better than a peanut butter blondie?  Well, not much.

Try out this recipe and see for yourself.  Enjoy the perfect chewiness, the crispness of the edges,  the richness added by a touch of peanut butter, and the perfect crunch and added nutty touch from chopped pecans, mmmmm, mmmm, mmm!

I modified this recipe based on the blondie recipe shared by "Whipped the Blog"

http://whippedtheblog.com/2009/02/16/the-best-basic-blondie-recipe/ 

Simply follow this recipe but add in 1 TB of good quality peanut butter (I recommend Planter's) after the sugar is dissolved and before the eggs are added.  Yum, oh, yum!

***These are best on the first day, but still great later.  I highly recommend storing them with a slice of bread (change it daily) to retain chewiness***

Amazing Fluffy Roasted Banana Bread

*See the yummy banana chunks?*

I just made the most amazing banana bread I've ever had!  The texture is soft and fluffy instead of being that typical, almost excessively dense and sticky banana bread.  What's more, using chunky mashed bananas instead of puree leaves you with wonderful, flavorful chunks of banana in the finished bread.  The banana flavor is intensified by roasting, and the palm and demarara sugars give this bread such an amazingly rich flavor that you don't even need cinnamon or other spices!  Who knew?!  Take that coming from a total cinnamon freak.  The rum also aids in intensifying flavor and it, along with the yogurt, create a soft, silky texture.  I also topped the bread with some coarse demarara sugars and that created a nice crunch on the top of the bread, yum!

Whether you love banana bread or aren't all too crazy about it, I'm telling you, try this recipe!  It really is amazing!  It is infinitely better than the old school recipe.  Plus, who can complain when the process for making it is so simple and the reward is oh so great?!  Do tell me how you like the recipe or any changes that you make.  Enjoy :)!!

Roasted Banana Bread


Ingredients:
1/2 cup palm sugar (in the jar--microwave until just softened, if necessary) (if in a solid block, grate first)*
1/2 c demarara/turbinado sugar* (my favorite brand is Florida Crystals)
1/2 cup of butter, softened
1/4 tsp salt
2 eggs
4 unpeeled bananas, roasted and mashed coarsely
1 TB yogurt or sour cream
2 TB dark rum (my favorite is Barbancourt, Haitian rum)
1 TB vanilla
2 cups + 1 TB flour
3 tsp baking powder

*If you do not have palm sugar or demarara sugar, just use all regular Domino brown sugar.  The taste will be different, but still delicious.

Procedure:
1. Preheat the oven to 350 degrees

2. Roast the bananas on a baking sheet while still inside the peel.  When roasting, the peel will brown and you may hear some mild hissing from some of the banana juices seeping out.  Do not be alarmed by this; it is normal.  Allow the bananas to cool.  Remove the peel and the threads.  Mash the banana by hand, leaving the mixture full of small chunks

3.Cream the sugars, salt, and butter with an electric mixer.

4. Beat in the eggs, one at a time, until fully incorporated

5. Stir in the yogurt, rum, and vanilla.

6. Stir in the flour and baking powder just until the batter is moistened and all ingredients are fully incorporated.

7. Bake in a prepared pan for 1 hour or until the bread springs up when pressed in the center. Do not use the toothpick test for doneness with this recipe.  When done, the bread will be golden brown on the tops and sides, and the sides will pull away from the side of the pan.

8. Allow to cool for at least 10-15 minutes before serving.

References: http://danicasdaily.com/brown-sugar-banana-nut-bread-recipe, http://doesnttaztelikechicken.com/2009/03/22/the-amazing-banana-bread/, http://www.foodnetwork.com/recipes/giadas-weekend-getaways/flours-famous-banana-bread-recipe/index.html

On a side note, sorry for the lack of photos lately.  My computer's SD drive is malfunctioning, and it has already damaged one of my memory cards.  Would anyone happen to know how to repair memory cards that show up with a read error when inserted in the camera itself?

Limoncello Crepes

This past Friday I was dying for something sweet and delicious, but I've been feeling a bit under the weather, and I definitely wasn't up to cooking anything myself.  Unfortunately, I live in a bit of a culinary dessert--food here is notoriously bland and sub-par overall.  I remembered, however, that there was a Cheesecake Factory at the mall.  I really don't like cheesecake very much, but I like the mousse-y cheesecakes at Cheesecake Factory, so I decided to give it a shot.

I'd been itching to make a lemon cream cake all week, so I knew I wanted something with lemon and berries.  When I saw the Limoncello cream torte, I was sold.  It was SO delicious, and SO worth the wait!  The cake had an airy crumb yet it was somehow very dense at moist all at once.  The mascarpone cream filling was divine, and the crumb topping provided some nice textural balance.  The fresh sliced strawberries served with the cake made for a delicious balance of sweet and tart, yum!  This crepe recipe was inspired by my lemon cake craving and Cheesecake Factory's wonderful Limoncello cream torte.  Enjoy!

For this recipe, prepare the batter first, then set aside.  Make the sauce once the batter has rested then begin cooking the crepes according to the instructions below.

Crepe Recipe
1 cup all-purpose flour, sifted
2 eggs
1 cup milk (whole, skim, almond, etc)

Procedure
1. Measure the flour into a bowl, make a well in the center, and add the eggs.  Whisk, drawing in the flour.

2. Continue whisking, pouring in the milk in a light, steady stream, gradually drawing in all the flour.

3. Whisk until smooth.  Let stand about 30 minutes so the starch grains absorb the liquid and swell

4. Ladle enough batter into a lightly greased pan (dip the napkin in oil and lightly grease the pan) (an omelet pan is ideal)

5. Cook over medium heat for 60 seconds, or until golden underneath.  Loosen the edge and flip the crepe over.

6. Cook the other side of the crepe for 30 seconds, or until golden.  Serve.

7. Oil the pan lightly before making the next crepe.

Limoncello Sauce
Juice and zest of 2 lemons
1/8 c water (optional--use only if your sauce is too tart for your liking)
caster sugar or powdered sugar to taste (I used about 2 TB or so of powdered sugar)
1 TB cachaca or white rum (I only used cachaca because that's what I had on hand)
1/2 stick of butter, cut into pieces

Procedure:

1. Place all in a large nonstick pan or in a medium to large skillet until the butter has melted.  Simmer gently for 5 minutes

2. Reduce the heat to low.  Place 1 crepe in the pan and turn it over to coat on both sides.  Folk it in half then fold it in half again.  Move to the side of the pan.

3. Add another crepe and repeat the same process.  Overlap the first crepe and repeat.

4. Enjoy with whipped cream and fresh berries.

References: Crepe suzette recipe in Cooking Essentials by Barry & Spieler and the Cooking Club of America

Hershey's Perfectly Chocolate Cake

Looking for the perfect chocolate cake?  Look no further!  This cake is chocolate-y, super moist, yet springy, and absolutely delicious!  This one is one of our family favorites, whether as a sheet cake glazed with toffee syrup before being topped with whipped cream or as a layer cake filled with raspberry preserves. This is one chocolate cake that you just can't go wrong with, no matter what you decide to do with it.  As much as I am just not a fan of Hershey's chocolate or their cocoa, you'd never know that it was Hershey's with this oh-so-wonderful cake.  Enjoy :).

Ingredients
2c sugar
1-3/4 c all-purpose flour
3/4c Hershey's Cocoa
1-1/2 baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1c milk
1/2c vegetable oil
1/2 tsp vanilla extract
1c boiling water

Procedure
1. Heat oven to 350F.  Grease and flour two 9-in baking pans. 

2. Combine dry ingredients in a large bowl.  Add eggs, milk, oil, and vanilla.

3. Beat on med. speed 2 min.  Stir in boiling water (batter will be thin).  Pour into pans.

4. Bake 30-35 min or until a toothpick comes out clean.

5. An alternative test would be to touch the center of the cake for springiness.  Once it is springy, it is done.

6. Cool 10 minutes (do not let sit in pan too long or it will stick).  Remove from pan and cool completely before frosting

Peanut Butter and Chocolate Rice Krispy Treats Drizzled with Chocolate Hazelnut Spread

Ingredients
3 TB butter
10 oz marshmallows (about 40 marshmallows if you're using Jet Puffed)
1 heaping spoonful (eating tsp) of peanut butter (Planter's brand creamy peanut butter recommended)
6c crispy rice cereal
1 large bar finely chopped quality creamy milk chocolate, such as Milka or Ghirardelli
chocolate hazelnut spread  (I used Ulker Golden brand--use your brand of preference.  I must admit, the
          consistency of Ulker is much nicer than Nutella and it doesn't get dry or pasty)

Procedure:
1. Melt butter over medium heat.

2. Once butter is melted, stir in marshmallows and peanut butter until fully melted.

3. Remove from heat and stir in Rice Krispies.

4. Grease a pan with butter or oil, sprinkling the bottom of the pan with chopped chocolate.

5. Spread Rice Krispies mixture over the pan, sprinkle chocolate, and drizzle with chocolate hazelnut spread.  You may need to microwave it a bit to get it liquid enough to drizzle.  If you are a peanut butter lover, tou may also wish to do the same with some extra peanut butter, but it is optional.

6. Cover with foil to encourage softening of the chocolate pieces.  Allow to set and cut into equal slices.  Enjoy :)

Reference: http://www.ricekrispies.com/?utm_campaign=Intention%20-%20Brand&utm_source=google&utm_medium=cpc&utm_content=Rice%20Krispies%20Desserts&utm_term=rice%20krispie%20desserts#/recipes/the-original-treats

Peanut Butter Bread Pudding with Homemade Butterscotch Sauce *updated*

I had some leftover ciabatta bread yesterday, and I was definitely due for some de-stressing time in the kitchen, so I decided to make bread pudding.  I've been itching to do something with a peanut butter twist, so why not peanut butter bread pudding, right?  I knew that the peanut butter alone would create a very flat, one-dimensional flavor, so in came the idea for the butterscotch sauce.  There is just something very special about the combo of peanut butter and butterscotch.  It just never fails!

This bread pudding was easy to make and tasted divine!  The top was crusty; the inside was soft and moist without being a mono-textured blob.  The peanut butter created a flavor that was warm and slightly salty while just the right amount of sweetness and richness came from the butterscotch topping, and the golden raisins gave the perfect pop of slightly tart brightness to balance the flavor.  Mmmm, tasty perfection!  The cute little cupcake portions were a great touch and a nice little portion control aid...well, at least in theory ;).

Ingredients:
1-1/2c heavy cream
1c milk (I used almond milk because that's what I had on hand)
3/4 c - 1 c sugar (to your taste)
2 TB butter
1  roundedTB of peanut butter
1 tsp vanilla
4 egg yolks
8 cups of crusty bread cut into 1" cubes (at least day old--I used ciabatta, but French bread or challah is ideal)
1 heaping TB golden raisins, soaked in rum or scotch min. of 30 min. (microwave raisins in rum or scotch 30 sec to speed process)
cinnamon to taste (~ 1/4 tsp or so)
pinch of salt (I add extra because I like mine a little saltier)

homemade butterscotch sauce---this recipe calls for scotch, but I used dark rum because it's what I had on hand and it was absolutely delicious!

Procedure:

1. Preheat oven to 350F

2. Place sugar, milk, cream, peanut butter, butter, and cinnamon in a sauce pot over medium heat, stirring occasionally until homogeneous.  Note that there will still be thin streaks of peanut butter, but the goal is to remove any lumps.

3. Allow mixture to cool

4. Whisk egg yolks and whisk in vanilla and cooled cream mixture.

5. Soak cubed bread in custard and toss in raisins.  Allow bread to soak with custard and raisins for at least 30 minutes, tossing occasionally to ensure that custard is nearly fully absorbed

6. Lightly press soaked bread cubed into a lined muffin pan.  Compress bread pudding mixture lightly to avoid gaps, but also to avoid a one-textured bread pudding.  I like a little crunch and texture variation.

7. Bake about 20-25 minutes or until springy when pressed.

8.  Once baked, drizzle hot bread pudding with butterscotch sauce

9. Remove liners before serving.  If desired, top with a dollop of homemade sweetened whipped cream

*You can mix the leftover egg whites with 1/4 tsp cream of tartar, sugar, and vanilla and make meringue cookies http://www.dominicancooking.com/784-suspiritos-meringues.html or you could always just add the extra egg whites to your eggs for omelettes in the morning, as I did, yum!

References: http://sourkrautkrafts.blogspot.com/2010/08/white-chocolate-bread-pudding-cupcakes.html, http://carpecupcakes.blogspot.com/2010/02/recipe-of-week-bread-pudding-cupcakes.html, 

Pineapple Filling for Cakes and Pastries

Pineapple Filling

      looks ugly, tastes amaaaazing ;)   

Ingredients:
fresh pineapple, peeled and chopped
cinnamon
sugar to taste
1-2 TB of dark rum
pinch of salt
2 TB or so of cornstarch (sift over the pineapple sauce while in the pan, sifting avoids lumps)
          Do NOT try to be exact with this.  Just add enough to get a desirable consistency that is not wet, but not overly stiff and jello-like either.  After about a minute on medium to medium high, you get the full effect of the cornstarch in terms of thickening.

Procedure:
This recipe is very much freestyle.  I didn't measure anything.  The recipe was inspired by the delicious filling used in Dominican cakes and the awesome homemade marmalades that abound there.  I just chopped some pineapple into chunks (maybe try 1-1/2 cups or so) and put it in the blender with enough water to get it going.  I pulsed it until I got a consistency still slightly chunky and not too watery.  Then I put that on the stove over medium to medium high with some sugar, cinnamon, 1-2 TB of dark rum, and a pinch of salt and added in about 2 TB or so of cornstarch to thicken it so that it would not run or get the cake wet.  End result = mmmmm mmmm, talk about GOOD!