Wednesday, December 24, 2008
On Christmas morning, I like to start off the day with some fruit and something fresh from the oven such as madeleine's, panettone or stolen. Sure, later on there will be bacon, sausages and the works, but I'm talking about early in the morning, with my coffee and presents, I like warm baking.
This holiday I believe I will be turning out Nigella's Christmas Morning Muffins for our little family. Perfumed with the zest from the clementines and sweetened with the juice, these muffins are rightly named. Red cranberries give them some holiday color and as they are full of spices, they give the kitchen a wonderful smell when they are baking.
I'm loving my new cookbook, Nigella Christmas, which was an early present from Danny. (Here Jasmine reviews the cookbook) I'm doing her Stuffed Loin of Pork with Rubied Gravy for Christmas Eve dinner: pork loin stuffed with bacon and cranberries and wrapped in bacon. How amazing is that?!
This is my first Nigella cookbook, and hmm, she really loves her bacon. We'd get along great.
Here's the recipe. I've cut back on the amount of dried cranberries and am temped to throw some dark chocolate chunks in next time. It IS Christmas, after all.
Christmas Morning Muffins
Adapted from Nigella Christmas
Makes 12 large
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
dash of fresh nutmeg
approx 125ml milk
75 ml vegetable oil (or melted butter)
100g dried cranberries
3 teaspoons demerara sugar (optional)
Preheat the oven to 400F. Line a muffin with papers and set aside.
Measure the flour baking powder, baking soda, sugar, and spices into a large bowl; grate the zest of the clementines over and combine. If you are doing this in advance, leave the zesting till Christmas morning.
Squeeze the juice of the clementines into a measuring jug and pour in the milk until it comes to the 200ml mark.
Add the oil or butter and egg, and lightly beat until just combined.
Pour this liquid mixture into the bowl of dried ingredients and stir gently until well combined.
Fold in the cranberries, then spoon the batter into the muffin tins. Sprinkle with demerara if desired.
Bake for 20 minutes or so until tops are firm to the touch.
Tuesday, December 23, 2008
Friday, December 19, 2008
I probably should be doing something else right now like packing a healthy snack for tomorrow's little ring bearer, or ironing his baby brother's wedding pants. The clock is ticking toward midnight and I'm going to have bags under my eyes and ugly fingernails at tomorrow's family wedding, because instead of being responsible, I am bringing you this panettone.
I just couldn't wait to share this recipe; it was so much fun to make, every step of the way! Translated from Italian and meaning 'big bread', this panettone was a thrill to make at home. Once I had found the right baking mould (thanks to Ares Cuisine $.99 each), I was set. While there's nothing particularly exotic about the ingredients, the process of bringing them together--the lemon zest, the rum-soaked raisins, and all those eggs--was an intoxicating rush for a home baker like me. (and it wasn't because I was sampling the rum, either)
Turns out it was a bit of a photographers dream too...It posed so prettily, even when sliced open to reveal it's creamy interior. This wedge disappeared pretty fast with my cup of tea. Luckily the recipe makes a big batch, so there's some in the freezer for Christmas morning.
Adapted from Canadian Living
Servings: 2 large loaves, 24 slices each
1/4 cup (50 ml) brandy or rum
3/4 cup (175 mL) golden raisins
1/2 cup (125 mL) candied mixed peel
1/2 cup (125 mL) candied citron
8-3/4 cups (2.175 L) all-purpose flour (approx)
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) warm milk
2 pkg active dry yeast (or 2 tbsp/25 mL)
6 eggs 6 egg yolks
1 tbsp (15 mL) each grated orange and lemon rind
1 tbsp (15 mL) vanilla
1-1/2 tsp (7 mL) salt
1-1/2 cups (375 mL) unsalted butter, softened
In a glass measuring cup, microwave rum at high for about 20 seconds. Add raisins and let stand until plump, about one hour. Drain and reserve raisins.
In small bowl, combine raisins, candied peel and citron. Add 2 tbsp (25 mL) of the flour; toss to coat. Set aside.
In separate bowl, dissolve 1 tsp (5 mL) of the sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk together eggs, egg yolks, orange and lemon rinds and vanilla until combined; stir into milk mixture.
In large bowl, stir together 4 cups (1 L) of the flour, remaining sugar and salt. With wooden spoon, stir in egg mixture all at once. Add butter all at once; stir until blended. Gradually stir in remaining flour to make soft somewhat lumpy dough. Turn out dough onto lightly floured surface; knead for about 8 minutes or until soft, smooth and elastic, adding up to 1/3 cup (75 mL) more flour if needed. Lightly dust with flour; cover with tea towel and let rest for 5 minutes.
Flatten dough into 15-inch (38 cm) circle; top with raisin mixture. Fold dough over mixture; pinch to seal. Knead for 2 to 3 minutes or until raisin mixture is evenly distributed. Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 to 2 hours.
Grease two 2 lb (1 kg) coffee cans or panettone moulds. If using cans, line bottoms and sides with parchment paper to extend 1 inch (2.5 cm) above top; wrap outsides and bottoms with double thickness of foil. Punch down dough; turn out onto lightly floured surface. Divide in half; roll each into ball. Place, seam side down, in can. Cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
With serrated knife, cut X on top of each loaf. Bake on baking sheet on lowest rack of 350ºF (180ºC) oven for about 1 hour or until knife inserted in center comes out clean, covering tops lightly with foil if browning too quickly.
Let cool in cans on rack for 1 hour. Remove from cans by gently pulling paper; let cool completely on rack.
Tip: Baking panettone in a variety of can sizes is not traditional but does allow you to share some of this splendid treat with those at the top of your gift list. For small panettone, use 10 to 28 oz (284 to 796 mL) cans. Make ball of dough small enough to fill can just under halfway. Let rise as in recipe; bake for 30 to 40 minutes.
Wednesday, December 17, 2008
I feel like I risk sounding redundant if I continue to write about how busy things are around here, but such is the case! We're on the home stretch toward the holiday, but I feel like it's been Christmas for weeks already. A few things that have been occupying my time over and above the usual holiday craze are...
--My small bake sale fundraiser that I organize every year with a friend raised over $500 that we will put toward providing food for needy families in our area.
--Noah made his theatrical debut as a shepherd boy in our church's children's Christmas musical. After weeks of practice, he sang and did the actions, but also behave rather mischievously on stage, much to mama's chagrin and the audience's delight.
--Christmas parties are well under way and I've enjoyed reconnecting with some old friends, not to mention dressing up and going out. (People do this all year long, apparently?)
--And then, sandwiched between two snowfalls, my annual cookie swap quietly came and went.
How nice to be well-stocked with an amazing assortment of baking! All the cookies were stellar and I was even introduced to a few new ones. Ginger-Lime Buttons, anyone? Yum!
It would have been hard to top last years' highly organized exchange that made the local paper, but this year was just as memorable. While I waited for the girls to arrive, I brewed my usual batch of mulled cider and set out platters to receive the cookies; I was reminded of what an easy party this was to host! I was so relaxed, as were the guests, and the afternoon slipped away rapidly as we ate cookies and chatted.
Many thanks to the girls who came out! We'll see you next year!
I'm hoping these photos will distract you from the fact that I have no cookie recipe for you. I know, I know, but by now, I'm sure you've either got your baking done or at least have your recipes picked out--you don't need mine, right?
Just a week to go until Christmas! There are some great things coming to this blog in the next few days so stay tuned.
Saturday, December 13, 2008
I absolutely love gingerbread. If I had to pick a favorite holiday cookie, gingerbread would win without question. It probably stems from my childhood and good memories of baking and decorating cookies to my heart's content. Every step is special, from the measuring of the spices for the dough, to the rolling and cutting of playful Christmas shapes, and perhaps the most fun of all, the detailed icing work.
This year I opted to make and decorate gingerbread trees. My heart just hasn't been into elaborately decorating men ever since that fateful Christmas several years ago when my brother-in-law ate the heads off of every single one of my styling GQ gingerbread men as they were drying. It was quite the massacre, no one survived and a small part of me died that day.
Of course I made some little guys for Noah to decorate and for ornaments for a wreath, which you can see later in the post.
This year I decided to forgo making an elaborate gingerbread house like I have in Christmases past. In light of a family wedding on December 20th, and the busyness that inevitably surrounds that event combined with the usual Christmas rush (Rehearsal! House guests! Gift shopping! and Me-oh-my-what-will-I-wear?), I'm cutting back on my holiday baking so I don't burn out before the big day. Still, Christmas without gingerbread just isn't an option, so I set aside some time to make sure we had a healthy stash.
Noah joined me on this task--which turned it into an adventure-- and at the end of the day I was thrilled with our assortment of gingerbread cookies. Stars! Mittens! Trees! Hmm, isn't it funny how things take longer even though you have an adorable 'helper'?
Already a pro from his snowflake sugar cookies, Noah had no trouble dressing up these little gingerbread men while I decorated the trees and mittens. I don't have a photo, but his cookies turned out so cute, I think I'm going to have to shellac a few to keep forever. Maybe I'll make a necklace or something.
Oh no! Not more crafts!
Speaking of getting crafty...
...I've been at it again. For the little effort it took, I was pretty happy with how this simple holiday wreath came out. I bought the greenery at Reno Depot for like $8, I think, and dressed it up with a few small gingerbread men. Honestly, these little fellows make my whole living room smell like gingerbread. It's heaven.
Before I forget, thanks for all your 'get-well' comments! We are all feeling much better and I am waking up with much less of a man-voice now.
And now for the recipe!
This is a new one for me, but I absolutely loved it. I like my gingerbread with a snap to them, but not jaw-breakingly rock-hard. These were perfect. I used Martha's recipe for royal icing, which calls for meringue powder. I recommend using this over egg whites if you are decorating with/for children.
Gingerbread Cut-out Cookies
This recipe is from Nick Malgeiri who has this to say about it:
"Of course you don't have to cut these cookies into any particular shape, but if you want to make gingerbread people this is the recipe to use. And these cookies are ideal for decorating... A bonus: this dough is so tender that you can roll and reroll the scraps without having to worry that the last batch of cookies you roll will be tough. This recipe makes a lot of dough, but it's easy to halve if you need less.
Check out the original recipe and other great recipes on his super comprehensive website.
Makes about 24 large cookies, depending on the size cutter used (Aimee's note: I probably got 8 or 9 dozen small cookies)
5 cups all-purpose flour
4 teaspoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened
2/3 cup firmly packed dark brown sugar
2 large eggs
2/3 cup molasses
2 cookie sheets or jelly roll pans lined with parchment or foil
1. In a large bowl, combine the flour, spices, salt and baking soda. Stir well to mix.
2. Place the butter and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat on medium speed until well mixed, about 1 minute. Beat in the eggs, one at a time, beating smooth after each addition. Scrape down bowl and beater.
3. Lower speed and beat in about half the flour mixture. Beat in all the molasses then scrape bowl and beater. Add the remaining flour mixture, about 1 cup at a time, and beat after each addition until it has all been absorbed.
4. Remove the bowl from the mixer and give the dough a final mixing with a large rubber spatula. Scrape half the dough onto a large piece of plastic wrap and press it to about a 1/2-inch thickness. Wrap the dough securely and repeat with the remaining dough. Chill the dough for at least 2 hours or for up to 3 days.
5. When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
6. Unwrap one of the pieces of dough and cut it in half. Rewrap one of the halves and return it to the refrigerator.
7. On a floured surface, roll the dough until it is about 1/4-inch thick. Use a floured cutter to cut the cookies. As they are cut, place the cut cookies on the prepared pans with about 1 inch between them on all sides. Repeat with remaining dough. Save, press together, and reroll scraps (they don't need to be chilled before rerolling).
8. Bake the cookies until they become dull and dry looking and feel slightly firm when pressed with a fingertip, about 12 to 15 minutes. If you overbake the cookies, they will be very dry. Slide papers from pans onto racks to cool.
9. Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
Tuesday, December 09, 2008
We were off to such a good start around here with our Christmas preparations, but a vicious head cold has rendered the wee ones and I useless. You know you're sick when the everyday motions become huge hurdles, and you congratulate yourself on having two babies fed and dressed by 11:00 AM. Thank goodness the Christmas cards are almost done, the boxes of goodies mailed to loved ones far away, and the shopping taken care of, or I'd really be freaking out. Still, pray that I shake this, because I have a bevy of baking to attend to.
On a happier note, we had the prettiest blanket of snow blow in today. With the wind whipping around the eaves, swirling the fast-falling flakes, I was happy to have a mug of this hot spiced apple cider to keep me warm.
Look at the fragrant ingredients that make this cider so aromatic: cinnamon, cloves, star anise, bay leaves, ginger and lemongrass. Mmm, it's practically a cure for a cold in itself.
My husband likes this cider as sweet as it can be, but if I'm offering it to children, or drinking it while sick as I am now, I prefer to pass on the brown sugar. Feel free to spike it if you like, I won't say I pass on that!
Mulled Cider (makes 5 cups)
(Adapted from In Praise of Apples by Mark Rosenstein)
4 cups fresh apple cider
1/4 cup light brown sugar, tightly packed (optional)
1 cinnamon stick
4 whole cloves
1 star anise
1/2 teaspoon peeled, sliced, fresh ginger
1 stalk lemon grass, bruised (or 1 sliced lemon)
1/2 bay leaf
Combine all the ingredients in a saucepan. Place over medium heat, and stir until the sugar has dissolved. Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes. Strain and serve.
Saturday, December 06, 2008
I like dependability in a recipe. I like knowing the outcome is going to be exactly as good as it was the last time. Although my culinary training helps me deal with most curveballs thrown my way, I don't like surprises when I am in the kitchen.
For years I've had a chocolate cake recipe as trusty as an old friend. You've seen it in the form of wedding cakes, mini cupcakes and baby shower cakes. It's an adaptable one-bowl chocolate cake, easy to prepare and always comes out moist and delicious.
However, as reliable as that cake may be, it's a tad boring, and today I'm tossing out the recipe because I've fallen in love with something new.
Yep, my old standby chocolate cake has been usurped by this irresistible Sour-Cream Chocolate Cake. This cake proves that change can be good, even great! First spotted over at Smitten Kitchen, it was love at first sight and all I needed was an excuse for that first bite. Fortunately I didn't have to wait too long for a birthday to come up and a gang of us demolished this cake in a matter of minutes. I didn't even get a photo of a slice. Guess I'm going to have to make it again soon to get one, because it's a gorgeous layer cake.
OK, so peanut butter lovers out there--watch out! This cake will knock your socks off.
Here's how it comes together: Three ultra-tender, very dark rounds of sour-cream chocolate cake are layered with a sweet and salty cream cheese/peanut butter frosting. The towering masterpiece is covered with more of this decadent frosting, then smoothed and chilled. Meanwhile, dark chocolate and more peanut butter is melted into a rich ganache, which is then drizzled, nay, slathered, over the top of the layer cake. How does that sound?
As Deb puts it, this cake is intense. A small slice is sufficient and although the recipe says it serves 12 -16, I pleased about 24 people with it.
For another occasion I turned this recipe into cupcakes and they were great. (pictured below) I dipped a few in the glaze, but mostly just decorated them with the peanut butter frosting. In cupcake form, these treats pack quite the wallop and if you are trying to diet before the holidays, watch out as they could become your latest vice!
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
recipe from: Sky High: Irresistible Triple-Layer Cakes
inspired by: Smitten Kitchen (thank you, thank you!)
Makes an 8-inch triple-layer cake; serves 12 to 16-generously.
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
1/2 cup coarsely chopped peanut brittle (optional)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (These cakes are very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
Once the cake is fully frosted, chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle if desired
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semi-sweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Monday, December 01, 2008
In case you have any leftover pumpkin puree from all those Thanksgiving pies, here's one last recipe idea to help use it up and then I'll stop with the onslaught of pumpkin posts already!
Let me just say, it was not my idea to combine pumpkin with fudge, but rather a request from a good friend who remembered having it as a child and it was 'the best thing ever'.
I had my doubts.
So despite my reservations and although Dave is my arch-nemesis in the game Settlers of Catan, I couldn't say no to his request and went searching for recipes for pumpkin fudge. This one on Allrecipes reminded me of last year's Killer Crack Peanut Butter Fudge, and I decided to give it a shot.
The result was...Meh.
It had the perfect fudge texture, I couldn't complain about that, but the pumpkin flavor was SO strong, TOO strong--and I love pumpkin! I couldn't figure out what exactly it was about this fudge that I did not like--in fact I almost convinced myself that I DID like it, but after it had sat around for a few weeks (gulp), I had to be straight with myself.
"Self" I said, "Fudge is lucky if it lasts 24 hours in this house. Face it. You hate this fudge."
Now, why would I give you this recipe? Because taste is subjective and some people loved this fudge. No, not just people who were tying to get on my good side, but real pumpkin pie connoisseurs (you know who I am talking about). So this recipe is for you. You're welcome.
Oh and you were probably wondering, did my friend Dave like it? Was it everything that he remembered and more?
Um, not so much.
Incidentally, today is his birthday though, so Happy Birthday, Dave!
Pumpkin Pie Fudge
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Line a 9x9 inch pan with aluminum foil, and set aside.
2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Playing with Pumpkin: the Series.
Part One:Chocolate-Pumpkin Swirl Brownies
Part Two: Pumpkin Muffins with Golden Raisins
Part Three: Pumpkin Spice Cake
Friday, November 28, 2008
Life is different with this much jam.
I'm not used to making these kinds of big decisions so early in my day, and I find myself standing with the fridge door open for long periods of time contemplating what kind to have on my bagel. The bagel/toast/whatever, by the way, is by far secondary to the jam, and acts merely as a platform to get the jam into my tummy. Mmm, jam. Which one to open next?
Happy Thanksgiving to our neighbors to the south! I'm sure you all wined and dined on turkey and the trimmings and whether you know it or not, you will all drive me crazy with your various posts over the next few days featuring your tantalizing menus from the holiday. Not to worry, I'm already in Christmas mode and my home smells like gingerbread.
In case you find yourself standing with your fridge door open wondering what to do with all your turkey leftovers, here's a simple, but tasty pasta dish. It freezes very well, allowing you to spread the turkey love over a few weeks if you don't feel like dining on fowl yet another night in a row.
Of course, this is just an alternate version of Turkey Tetrazzini, but I dislike that name, having had one too many gray, nasty pasta dishes by that label.
Did I mention that this dish freezes great? I make this recipe and freeze half for another night. Isn't it nice to have a casserole or two in the freezer when you are out Christmas shopping all afternoon and don't have time to cook? Oh, and the kids eat this one too. Bonus.
That's all for now. I've got to get cracking on some canapes for a party tomorrow and there's gingerbread to decorate for my cookie swap on Sunday. I better brew an espresso, it's going to be a long night!
Note: I've made this without the wine and it's still great.
Linguine with Turkey, Thyme and Petit Pois
(adapted from Chicken Tetrazzini)
Coarse salt and ground pepper
6 tablespoons butter
1/2 cup all-purpose flour
3 cups milk
1 1/2 cups chicken stock
3/4 cup dry white wine
2 cups grated Parmesan cheese
1 teaspoon fresh thyme leaves OR 1/2 tsp dried
1 pound linguine, broken in half
4 cups cooked turkey, skin removed, meat shredded
1 cup fresh peas or grated zucchini.
1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan melt tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 1 1/2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, turkey, and peas. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
Monday, November 24, 2008
I'm a proud mama and it shows! I'm making you sit through a few photos I snapped during my first Christmas cookie decorating session with Noah, before I give you the winner to my apron giveaway. At the ripe old age of three, my eldest is learning that a few of life's simple pleasures are sugar cookies, icing and sprinkles. He did a great job of decorating--he was so concentrated on his efforts! I considered handing him the pastry bag that I was working with, but we'll wait until he is four.
Here's what I was working on...wedding favors for my mother-in-law's December wedding. Busy, busy times!
Thanks for being so patient.
And now, the winner of my handmade, hand embroidered vintage-style apron IS....
Congratulations to Lynn and a big thank you to all who left comments. You rock!
Saturday, November 22, 2008
So the vanilla cupcakes aren't the real reason you should be excited about this post. I'm about to give you a step-by-step tutorial on how to make your very own cupcake stand like the one pictured above!
I don't know what's gotten into me lately. I've been bitten by the craft bug or something. It all started with the party hats and various other projects from Noah' s birthday party, then the hand embroidered aprons for the jam swap, and now this. (There's also some felt Christmas stockings in the plans for the little ones, but let's not hold our breath on those.)
What's going on?? It's like I turned thirty and boom, I woke up with a glue gun in one hand and a pair of knitting needles in the other. I would never consider myself to be a crafty person, yet I now have a (very large) box labeled "Arts & Crafts"in my closet full of ribbon, glue, and glitter. If you can help me understand this, ahem, creative phase of my life, I'd appreciate it.
Wait a sec, this isn't menopause, IS IT? Because I was planning on combating that head on with an extra glass of wine or two, not pinking shears and rick-rack. This craft thing is too expensive to become a crutch. Any idea what a good pair of scissors costs these days?
Anyway, this cupcake stand came to be when I found myself in need of a way to display the 60 or so cupcakes I had made for my mother-in-law's wedding shower last weekend. I love to use height in my food presentations and I'm sorry but those Wilton cupcake stands just don't do a thing for me. I was convinced I could make my own and thanks to CakeJournal, I did!
Now, we'll get to the cupcake stand in a minute, but first, the Vanilla Bean Cupcake:
I have to say, it was a pretty decent all-around indulgence. With a moist, buttermilk cake base (also laden with vanilla bean seeds) and the fluffiest of buttercreams, this darling is going to be a staple around here. To further emphasize the pure vanilla in these cupcakes, I topped them with a sugared shard of vanilla bean, and with that sparking touch, this cupcake is making it's way over to Susan at The Well-Seasoned Cook for the November Sugar High Fridays Event!
Susan's blog is new to me, but I loved her choice for this month: All That Glitters. Brilliant! (Of course the New Artsy-Crafty Aimee is secretly thrilled that the challenge has the word 'glitter' in it.) A big thank you to Susan for hosting this event and be sure to check out her blog on November 28 for the entire luminescent round-up! I can't wait to see what other people have come up with and I'm sure their submissions will shine a lot brighter than my little twice-licked, once-dipped vanilla bean. Not exactly a light-bulb moment in my culinary career.
OK, OK, I'm joking, I didn't lick the vanilla beans.... And all the ladies reading from the shower just gave a sigh of relief (Hi Barb!)
Recipes at the bottom, as usual.
Oh, and yes I am aware that I am only giving you the recipe for the Vanilla Bean Cupcakes, yet there are several other varieties pictured! Don't pout on me now. The ring-topped cupcakes are none other than my recently posted Pumpkin Spice Cake with Maple Frosting, which, for the record, makes a phenomenal cupcake. As for the chocolate ones? We'll you'll just have to wait for them, but here is a little hint. Yeah, insane.
All right, time to get out the scissors and paper. What's so great about this stand? Well for starters, you can customize it to any event you need by coordinating the paper and ribbon to match the event type. My MIL is having a winter wedding, hence the snowflake theme. Or you can adapt it to match your cupcakes, even better.
It's also so darn easy to make, why not indulge your inner Martha? Trust me, if I can make this stand, you can too, provided you have the right materials. Here's what you need to get started:
Three cake boards: 8", 12" and 14" (I purchased mine from Ares) These are the silver rounds you see in the photo above. Naturally you can use whatever sizes you want (8", 10", 12" works well) but I wanted a large stand.
Heavy duty gift wrap paper
Glue and glue stick (not pictured)
Cake Dummies: These are the two Styrofoam-looking rounds and are use for practicing wedding cakes. Also found at Ares. Note: Ideally I would have use one 2"x4" dummy and one 2"x6", but they only had 6" so I went with two of those.
Ribbon: enough to wrap the dummies and trim the edge of the cake boards.
Straight pins (should match your ribbon.)
Start by tracing the cake board rounds onto the wrapping paper that you will be covering them with. Lay them on the underside of the paper and trace with a pencil. Cut out the rounds.
Using your glue stick with a light hand, glue paper onto the cake boards. Working from the middle out, smooth with your hands to push out the air and remove bubbles. Allow to dry. If you wish, glue ribbon around the edge of the boards. I skipped this step as my silver cake boards already matched my silver paper--also I ran out of ribbon...Classic.
Wrap cake dummies with chosen ribbon. Start by securing one end with a straight pin. Wrap until entire dummy is covered and secure again with a pin. You can also glue the ribbon on, but this way makes for an easy removal of ribbon.
Assemble cupcake stand starting with the bottom layer. Place largest cake round on your workplace and glue ribbon-covered dummy directly onto the middle. Apply glue to the top of this dummy and place middle sized cake round on top, make sure it is centered, and press firmly to attach.
Glue second cake dummy in the center and glue the final and smallest cake round on top of it.
If this sounds like a lot of gluing, you're right! I also used a ruler to make sure things were centered and balanced.
Stand should resemble the above photo. Now put something slightly heavy on top and allow to dry overnight. Your cupcake stand is now ready to party!
Shoot me an email with a photo if you decide to make you own. Have fun!
Note: if these directions made no sense to you whatsoever, here is the complete tutorial on Cake Journal. I tried my best...
Note 2: In the photo at the very top of the page, you'll notice my stand has a extra tiny tier to it. Yes, I played around with some extra Styrofoam and rigged up a little topper for my cupcake stand featuring my Re-Ment mini cake stand that I recently won. I couldn't resist showing it off!
Right, about those recipes....This is making for a VERY long post. My apologies.
Very Vanilla Cupcakes
(These were heavenly fresh from the oven and still pretty decent the second day; however, they didn't freeze well and shriveled up into dry little morsels.)
8 Tablespoons unsalted butter, at room temp
1 cup sugar
2 large eggs, at room temp
2 teaspoons vanilla
1 vanilla bean
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1. Preheat the oven to 325. Sift together flour, baking powder and baking soda. Add the kosher salt after sifting and set aside. Measure out the buttermilk.
2. Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 minute in between additions. Scrape down the bowl in between additions. Add vanilla and beat well. Slice vanilla bean lengthwise and with the tip of a knife, scrape out the seeds and add the to the butter mixture. Mix well.
3. Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.
4. Spoon into paper lined cupcake pans. Check the cupcakes after 12 minutes. Remove from oven and cool completely before frosting with Vanilla Bean Buttercream.
Makes 16 small or 12 large cupcakes.
Vanilla Bean Buttercream
Makes about 2 cups
2 large egg whites
1/2 cup + 2 tbsps sugar
3/4 cup unsalted butter at room temperature, cut into tablespoons
1 tsp pure vanilla extract
1 vanilla bean
In the bowl of an electric mixer set over the saucepan of simmering water, combine egg whites and sugar. Cook whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Attach the bowl to the mixer, fitted with the whisk attachment. Beat on high speed until it holds stiff peaks. Continue beating until the mixture is fluffy and cooled. Switch to the paddle attachment. With the mixer on medium-low speed, add the butter, several tablespoons at a time, beating well after each addition. Beat in vanilla extract. Split the vanilla bean lengthwise and scrape out seeds with the tip of a knife. Add to buttercream and beat on low speed to eliminate air bubbles - about 2 minutes.
Using an offset spatula, generously frost cupcakes with buttercream.Serve immediately, or refrigerate up to 1 day.Remove from fridge and bring to room temperature before serving.