Monday, December 29, 2008
I got an email from someone regarding my fried pickles saying she loved them and wanted them to go on her website. UMMMMM really? Ok now that my ego has been boosted I went to check it out it is a new(to me) sharing site. I have posted on recipeezaar before but this was a new website to me that I will have to explore further it is http://keyingredient.com and to find the world's greatest fried pickle :) (according to my gut) http://keyingredient.com/recipes/97866/comment/
Sunday, December 28, 2008
I told hubby I was scared and he said “That is why it is daring bakers and not the wussy bakers that whine”. I love my supportive family. He did get me worked up to do it and I love that he thinks I can do or make anything<3.>
Wait put the brakes on!!! Momma Dearest had her hip replaced last month and was doing so great but now it appears she has an infection in the joint!!!! NOT GOOD is an understatement. So I was thinking that I would be unable to do the challenge as I spent most of this month at her house which is about an hour and a half away. I know you are thinking why didn’t I make this at her house and then everyone could enjoy?
1. Momma won’t eat “real” butter
2. Momma watches New Daddies diet like a hawk and if you sneak him treats you risk her stink eye (not fun)
3. Momma doesn’t like any food not from a can. Why are you spending money on that?
4. Momma doesn’t like messes even during cooking and if you leave 7 crumbs on the counter she will haul her hiney out of bed and crawl to wipe the counter down. This recipe is elaborate and I know the kitchen gets dirty between steps.
5. Momma would not enjoy the process and ask often 1. Am I done and 2.did I wipe the counter yet?
6. I enjoy my sanity.
So that is a very sad story and I was sad not to try it as I truly wanted the challenge but momma is getting better and the due date is only a coupla days away so I decided to do it at the last minute and just try.
Layer 1-thank goodness for my industrial kitchen aid mixer hubby got me it whipped the whites to perfection in less than a min! I was WAY too cheap to pay 13 bucks for a tiny bag of almond meal so I bought whole almonds and ground them to powder. I added the confectioners’ sugar and made a very fine powder that looked like the store’s almond meal. I set that aside for later.
Layer 4- I did them out of order as I was doing it over two days cramming it in. This was a bigger job then I thought this simple layer would be as I needed to make the praline to be used as one of the ingredients. I have never made praline before so I hope I did it right.
Layer 5- easy peasy thank goodness an easy one!! I did slightly over boil the milk but it didn’t affect the taste so I used it as is, had it burned I would have started again.
So I am more than halfway done and I will be ready to assemble tonight!!!!!!! I am so excited that I got this far with no calamities I haven’t even had a fire or burned myself (a daily occurrence)
Layer 2-I bought the gelatin for the harder version but I decided to do the simpler Chantilly version just because I am running out of time! I think I made a massive mistake as it seems…..chunkieish. I think it broke? I have heard of this but in my making a million buttercreams I haven’t had this happen.
So all the layers are done except the final icing layer and I must say I am glad it is done!!!! It is in the freezer to await tomorrow or if I can’t sleep I can demold it about 1 am and it should be frozen and ready to finish. I feel like a drum roll is in order as this is one of the most complicated things I have ever tried and I am curious if I was a success or failure.
YAHOOOOOOOOOO it looks good!!!! I am so relived and ok it actually tastes good! I am glad I did it but I doubt that this will be something I make often as it was quite labor intensive but it was very good and the hubby and kids loved it.
On a side note I have no clue what a Yule log is. I assume it has something to do with fireplaces from the cold? But that is just a guess. I may not know the point of a log but I know that it is very delicious.
Oh did you notice my creme brulee layer is 2 textured? The top is creamy and the bottom is ....darkerish. I have no idea why that happened as it looked PERFECT before I put it in freezer. I wonder if I put it in the freezer before it was cool enough? I am eager to see everybody's blogs to see if I am the only one with this problem.
Saturday, December 27, 2008
Friday, December 26, 2008
Friday, December 5, 2008
I finally made the second part of the daring baker's challenge as it was optional so no need to rush! Beside the fire, the taste is divine here is the recipe with my changes notes
GOLDEN VANILLA BEAN CARAMELS- makes eighty-one 1-inch caramels -
1 cup golden syrup I used corn syrup and a splash of water because golden syrup is impossible to find except maybe at whole foods but that is an hr drive and I am NOT gonna do that :)
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract didn't use
3 tablespoons unsalted butter, cut into chunks, softened
use a 9-inch square baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more.
Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F.
Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan.
Turn off the heat and cover the pan to keep the cream hot.
When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. or possibly boil over and catch on fire so really do be careful!!Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth.
Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.
Remove the pan from the heat and stir in the vanilla extract, if using it. I didn't use any.Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm, or just until cool enough that your tongue doesn't burn off and stick a spoon in it.
I also sprinkled some thick chunky sea salt over the top before it cooled.
Thursday, December 4, 2008
I have tried or made 72 of the hundred. In fact most of them I have made personally and I think that as the daring Bakers group takes over the universe I will try them all eventually.
The ones I have tried are in bold.
Give it a try and if you do feel free to link back to the original site here's the link http://www.cakespy.com/2008/09/sweet-100.html
1) Copy this list into your site, including the instructions!
2) Bold all of the sweets you've eaten--or make them a different type color.
3) Cross out any of them that you'd never ever eat.
4) Consider anything that is not bold or crossed out your "To Do" List.5) Optional: Post a comment here linking to your results--or just post a comment letting us know how many you've tried, or what you're going to try next!
- Red Velvet Cake
- Princess Torte
- Whoopie Pie
- Apple Pie either topped or baked with sharp cheddar
Black and white cookie
- Seven Layer Bar (also known as the Magic Bar or Hello Dolly bars)
- Fried Fruit pie (sometimes called hand pies)
- Just-fried (still hot) doughnut
- Scone with clotted cream
- Betty, Grunt, Slump, Buckle or Pandowdy
- Banana pudding with nilla wafers
- Bubble tea (with tapioca "pearls")
- Dixie Cup
- Rice Krispie treats
- Girl Scout cookies
- Moon cake
- Candy Apple
- Baked Alaska
- Brooklyn Egg Cream
- Nanaimo bar
- Baba au rhum
- King Cake
- Tres Leches Cake
- Shoofly Pie
- Key Lime Pie (made with real key lime)
- Panna Cotta
- New York Cheesecake
- Napoleon / mille-fueille
- Russian Tea Cake / Mexican Wedding Cake
- Anzac biscuits
- Moon Pie
- Dutch baby
- Boston Cream Pie
- Homemade chocolate chip cookies
- Gooey butter cake
- Green tea cake or cookies
- Cupcakes from a cupcake shop
- Crème brûlée
- Some sort of deep fried fair food (twinkie, candy bar, cupcake)
- Yellow cake with chocolate frosting
- Jelly Roll
- Pop Tarts
- Charlotte Russe
- An "upside down" dessert (Pineapple upside down cake or Tarte Tatin)
- Hummingbird Cake
- Jell-O from a mold
- Black forest cake
- Mock Apple Pie (Ritz Cracker Pie)
- Linzer torte
- Angel Food Cake
- Mincemeat pie
- Opera Cake
- Sfogliatelle / Lobster tail
- Pain au chocolat
- A piece of Gingerbread House
- Rainbow cookies
- Petits fours
- Chocolate Souffle
- Bienenstich (Bee Sting Cake)
- Homemade marshmallows
- Rigo Janci
- Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
- Coke or Cola cake
- Gateau Basque
- Figgy Pudding
- Bananas foster or other flaming dessert
- Joe Froggers
- Millionaire's Shortbread
- Animal crackers
Tuesday, December 2, 2008
I did make these for breakfast one morning along with cinnamon rolls when I had tons of family here and they were very popular
2 cups boiling water divided
3 cups bran flour or may be called wheat bran
2 1/2 c ap flour
1 1/2 c brown sugar
1/2 c butter
2 teaspoon baking soda
1/2 teaspoon salt
2 c buttermilk
2 c raisins
Mix 1 cup boiling water and 1 cup bran and set aside
Mix 1 cup boiling water and the raisins and set aside
cream the butter and sugar add eggs mixing after each addition.
add flour,salt and baking soda and the 2 cups of bran that are left
add milk and DRAIN the raisins after they have been sitting in the water and mix them.
put in the pan(s) of your choice and bake at 350 degrees for 35 minutes mini muffins are only 20 minutes so keep on eye on things for different pan sizes!