Tag Archives: Bake

Chocolate Cake with Roasted Strawberry-Balsamic Swiss Buttercream

I spotted a recipe for Roasted strawberry-balsamic Swiss buttercream (that’s a mouthful!) and  I knew the time had come. It was time to conquer buttercream. I had tried to make it once before… it was unfortunate.  See my Mother’s Day post  for the horror.  I did succeed after, when I made my World Cup Cupcakes, but I made Italian Meringue buttercream that time, and honestly… I do prefer to try the Swiss technique so I don’t have to deal with temperatures and sugar crystallization. To be honest with you, the whole sugar crystallization thing is still a gamble with me, sometimes I get the syrup right and sometimes the thing crystallizes on me and sends me on a cursing and stomping rage.  Then, I try again.

I called Kitty up, I needed backup. (She can make buttercream) We got together for a Foodies’ day of baking.  Glad to say, I think I have the Swiss buttercream technique down. The trick is the butter temperature. It has to be at room temperature, but still firm enough that you can slice it and still get neatly shaped squares, do you know what I mean?  I am so pleased with the results, I will try to make it again, tweaking a few things here and there. I would like to get more “merenguiness” (I don’t think that word exists, but you get me ) and less butter flavor. I already have my eye on a few recipes that I will try soon.

Now, about this specific recipe with the roasted strawberries.Oh… my…God.  You have to try it. Balsamic vinegar and strawberries love each other, and you can really taste the natural strawberry flavor in this.   For the batter, we used Hershey’s chocolate cake recipe.  You can’t go wrong there.

I’ll walk you through the cake recipe first, and then below you will find the buttercream recipe.

You can also see more pictures of the procedure over at our Flickr stream! http://bit.ly/GTOVom

Helga

Chocolate Cake & Cupcakes with Balsamic Roasted Strawberry Buttercream

Continue reading

Beer Bread

This Beer Bread is a very easy (and yeast free) recipe. You can have this bread ready for dinner in less than an hour! It’s been long overdue for me to post it, as this is the second or third time I’ve prepared this recipe. The first time I made it was in Upstate NY, and we enjoyed it not only freshly baked, but also warming it up in the oven for a bit for breakfast the next morning. This is a very heavy bread, you can still taste the beer in the back… And this would be probably a great bread to sprinkle some cheese on top before baking. A little detail I seem to forget, but I still enjoy this bread quite a lot!

Beer Bread

Beer Bread
Adapted from the recipe by Three Many Cooks
Serves 12

Ingredients
3 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 bottle or can (12 ounces) beer
1 egg, beaten
1 tablespoon of heavy cream

Directions:

  1. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
  2. Mix flour, sugar, baking powder, and salt in a large bowl.
  3. Add beer (no sips!) and stir with a fork until just combined.
  4. Turn dough onto a floured surface; knead quickly to form a ball.
  5. Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife.
  6. Beat egg and heavy cream together. Brush loaf with egg wash.
  7. Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool. Serve!

Beer Bread

Beer Bread

Beer Bread

Beer Bread

Beer Bread

Beer Bread

Beer Bread

Beer Bread

Beer Bread

Beer Bread

Butterscotch Chocolate Chunk Cookies

It was friday afternoon, and we were just sitting around so I decided to bake some cookies to get Kristen busy (that’s her).  She’s really gotten into it lately, so of course, I want to encourage her. I wanted something quick, that she could help me mix, so I looked for a dropped cookie recipe and found this one at the Baking Bites site. Kitty brought me some butterscotch chips from the US, but I hadn’t browsed for recipes to use them until now.  If you can’t get your hands on these, you can substitue them for white chocolate chips, or almonds, crushed macadamia nuts, raisins, whatever you want!

The recipe calls for chocolate chips, so if you have them… by all means, use them.  I didn’t have any, so I used my baking chocolate brick. I cut out chunks using a large knife. (be careful!)

I highly recommend this recipe, you can use it as your base for any chocolate chip, or chocolate-nut cookie. It’s easy to make and a great way to entertain a bored kid.

Helga

Butterscotch & Chocolate Chunk Cookies

Continue reading

Perfect Pound Cake with Chocolate Chips

This pound cake loaf gets its lift from the thorough beating of the butter and sugar (a full eight minutes) and eggs, instead of leavening as baking powder or baking soda. This cake is perfect for a picnic or day out. After the cake is completely cooled, you can wrap it in plastic and keep it at room temperature, up to three days before slicing… so you can bake ahead! It was gone in a matter of a hours… lasted maybe day and a half. It’s a winner!

Kitty

Perfect Pound Cake

Perfect Pound Cake with Chocolate Chips

Recipe By Martha Stewart
Yield: 1 loaf, serves 8

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
6 ounces of semi-sweet chocolate chips or chunks (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan.
  3. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more.
  4. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
  5. Add 6 ounces of semi-sweet chocolate chips and fold them into the batter.
  6. Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes.
  7. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

Perfect Pound Cake

Perfect Pound Cake

Perfect Pound Cake

Perfect Pound Cake

Perfect Pound Cake

Perfect Pound Cake

Perfect Pound Cake