Worth Her Salt


Archive for the ‘baked goods’ Category

Pumpkin Piecakes, Pecan Brittle and Stabilized Whipped Cream

Sunday, October 31st, 2010

I wasn’t really sure what to call these. Pumpkin pie cupcakes is clumsy and implies a cupcake, which this really isn’t, except for the liner. This is more like a pumpkin pie without the crust. It’s pumpkin pie filling, with a little bit of flour to hold it together and leavener for just a bit of airiness. The edges set up into almost a cake, and the middle stays custardy. And because they fall in the center as soon as you take them out of the oven, they’re just begging for a dollop of whipped cream.

I made these for a work potluck because, having made them before, I knew they were easy to make and perfect for grab-and-go. The only problem was the whipped cream, which would have wept if I made it the night before. So that brings us to the stabilized whipped cream. It was the first time doing so, and I don’t believe I dissolved the gelatin completely before adding it, because there were a few little pearls of gelatin here and there. I doubt anyone but me noticed, though! It didn’t weep, though, so that was ultimately a success.

The pecan brittle was just a little extra something. And boy was it good. I debated using pumpkin seeds, but they were the same price as pecans, and frankly I couldn’t see myself using the leftover pumpkin seeds. So pecans it was. And what a good decision that was! The smell as you’re making the brittle is exactly like pecan pie. The smell is almost better than the finished candy, if you ask me!

I adapted the pumpkin recipe from this blog, but made a few key changes. First, I omitted the generic pumpkin pie spice in favor of my own spice blend. Second, I extended the baking time, because 20 minutes really left you with a mushy product. Yes, it’s custardy, but it should still be firm. Also, don’t be afraid of filling your cupcake liners almost full. Normally that’s a bad idea, but these puff only slightly, and more importantly, fall quite a bit when cooling.

Pumpkin Piecakes

1 15 oz can pumpkin puree
1/2 c sugar
1/4 c brown sugar
2 eggs
1 t vanilla
3/4 c half and half
2/3 c AP flour
1/4 t baking powder
1/4 t baking soda
1  t cinnamon
1/2 t ground ginger
1/4 t each allspice, cardamom, freshly grated nutmeg and salt

1. Preheat oven to 350. Line muffin tin with liners and coat lightly with cooking spray.

2. In a Kitchenaid or large bowl with a whisk, combine eggs and sugars. Add pumpkin, half and half and vanilla and combine.

3. Add your dry ingredients, and combine until smooth.

4. Fill liners almost full, then bake for 23-26 minutes until the top is no longer sticky to the touch. Cool, and serve with whipped cream. Makes a dozen.


Stabilized Whipped Cream

1 t unflavored gelatin
4 t cold water
1 c heavy whipping cream
powdered sugar to taste

1. Add gelatin to cold water in small saucepan and bloom until thick.

2. Cook over low heat until gelatin is completely melted and there are no little pearls of gelatin left. Cool slightly.

3. Whip cream until slightly thick, then pour gelatin into it while whipping slowly.

4. Add sugar to taste, then continue to whip until stiff.


Pecan Brittle

1 1/2 c sugar
1/2 c light corn syrup
2 1/4 c roasted, lightly salted pecans
2 T butter
1 t vanilla
1 t baking soda

1. Prepare the pan you will be pouring the candy into. Use a half sheet pan, or other large sheet pan with low sides. Use silpat if you have it, otherwise coat the pan with cooking spray or butter.

2. In a heavy saucepan or enameled dutch oven with a lid, combine the sugar, water and corn syrup. Cover the pot and bring to a boil over high heat. Swirl the pot occasionally to ensure the sugar melts evenly. Keeping the lid on will cause the steam to condense and drip back down the sides of the pot, preventing any sugar from recrystalizing. If you have no lid or crystals form, you can also wipe down the sides of the pot with water using a pastry brush.

3. Once boiling, insert candy thermometer and boil until it reaches 230 degrees, only about a minute later.

4. Add the pecans and stir constantly with a metal or silicon spatula until it reaches 300 degrees, about 15-18 minutes.

5. Remove from the heat, and immediately add the butter, vanilla and baking soda and stir quickly. It will foam and sizzle.

6. Pour down the center of your pan and spread out so the nuts are in an even layer. Let sit until cool, and break into pieces.

Peanut Butter Brownies

Saturday, January 16th, 2010

pbbrownies

I probably don’t need to say it, but holy decadent, batman!

I had these beautiful brownies bookmarked over at Loves to Eat for the longest time, just waiting for an excuse to make them. I figured Labor Day, and specifically my friend Lynn’s party, was good enough for me. As an added bonus, other people would be at this party, ensuring I wouldn’t eat the entire pan myself. Thanks, other people.

These remind me of the chocolate peanut butter cake I’ve made, but with much less effort and time expenditure. But the payoff is still awesome. The brownie base is super fudgey and rich, so I cut these into 24 squares and one is plenty (at least for a couple hours!). The peanut butter filling is really just frosting, which works for me. And the topping originally didn’t call for any cream, but I wanted something that wouldn’t set up as a hard layer, and adding a bit of cream to make a ganache worked out perfectly. The peanut butter layer is soft and silky and the ganache is smooth but still a bit soft, even from the fridge.

Make these. You know you want to.

Peanut Butter Brownies

Brownie layer
1 c butter
2 c sugar
3 eggs
3 t vanilla
2/3 c cocoa powder (Dutch process is fine)
1 c AP flour
1/2 t salt
1/2 t baking powder

PB filling
1/2 c butter, softened
1/2 c creamy peanut butter
2 c powdered sugar
~2 t milk

Ganache topping
1/4 c peanut butter
2 c semisweet chocolate chips
1/4 c butter
1/4 c cream

1. Preheat oven to 350. Line a 9×13 pan with aluminum foil to make a sling, or use parchment, and coat with cooking spray. I only used a heavy dose of cooking spray, and that still wasn’t enough for these fudgey brownies, so I recommend lining the pan for once.

2. For the brownies, melt the butter in a large saucepot. Remove from heat, add the sugar and stir to combine. Beat in eggs and vanilla until homogeneous. Add cocoa, baking powder and salt and combine. Add flour last and stir until combined. Spread into pan and bake 25-30 minutes. Cool completely before frosting.

3. For peanut butter filling/frosting, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Try not to eat all the frosting before your brownies are cool.

4. For the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine.

5. Once the brownies are cool, spread the frosting on top. Place them in the fridge for at least 30 minutes until the frosting sets up a bit. Pour the ganache over the top and spread gently. Return to the fridge until set. I like to keep them in the fridge and serve cold because the brownies are so fudgey.

Chocolate Chip Cookie Bars

Tuesday, August 11th, 2009

cookiebars

Next time you reach for a box of brownie or cookie mix…STOP! Make these instead. They’re just as fast as a mix, I promise. And chances are you’ll already have all the ingredients already in your pantry if you bake more than once a year. The recipe (from Cook’s Illustrated, once again) makes a 9×13-inch pan that’s just the right thickness, and has the perfect ratio of chocolate to dough.

This is also perfect if you’re feeling lazy but really want chocolate chip cookies. Because who wants to spoon out dough and bake in batches? Not to mention if you’re a fan of chewy, soft cookies, then this is also a recipe for you. OK, it’s really a recipe for everyone, I guess. It’s chewy, chocolatey, one-bowl, super fast and simple. What’s not to love?

Chocolate Chip Cookie Bars

2 1/8 c AP flour
1/2 t salt
1/2 t baking powder
12 T butter
1 c brown sugar
1/2 c sugar
1 egg
1 egg yolk
2 t vanilla
2 c chocolate chips (about one 12 oz bag)

1. Preheat oven to 325. Melt butter in a large microwave safe mixing bowl.

2. Add sugars and mix until combined. Add eggs and vanilla and mix well.

3. Dump in your dry ingredients except chips, and fold together with a spatula or wooden spoon, just until combined. Don’t overmix or the gluten will develop and make the cookies tough. Fold in the chocolate chips.

4. Spread in greased 9×13 pan (the dough will be a little greasy, but don’t worry). Bake until just set in the middle, 27-30 minutes.

Black Bottom Cupcakes

Tuesday, June 23rd, 2009

blackbottomcupcake

This recipe brings together two great things: cupcakes and cheesecake. And it’s got lots of other things going for it, too. The cheesecakey part adds enough moisture and creaminess that you don’t need frosting, eliminating the extra frosting steps. Plus I didn’t even use the Kitchen Aid for this one, just a quick blend with my hand mixer for the cream cheese and a good old fashioned wooden spoon for the batter. Couldn’t be easier. Found the recipe on allrecipes.com.

Black Bottom Cupcakes

1 8 oz package cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
1 c miniature semisweet chocolate chips
1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa powder
1 t baking soda
1/2 t salt
1 c water
1/3 c vegetable oil
1 T cider vinegar
1 t vanilla extract

1. Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

4. Bake in preheated oven for 25 to 30 minutes.

Picnic Time! – Lemon Bundt Cake

Sunday, May 24th, 2009

bundt2

Memorial Day means picnics! We’re heading down to a park and/or beach tomorrow to chow down al fresco and play some frisbee or washers or something. So that means it’s time to come up with food that travels well and is easy to eat. We’re having fried chicken, cilantro pesto pasta salad, hummus and pita, watermelon and lemon bundt cake.

This bundt cake (courtesy Cook’s Illustrated) is perfect for summer. It’s light and slightly crunchy on the outside the day you make it, but it gets denser as the days go on, similar to a pound cake. It’s got lots of fresh lemon flavor.

Lemon Bundt Cake

Cake
3 lemons , zest grated and saved, then juiced for 3 tablespoons juice
3 c unbleached all-purpose flour (15 ounces)
1 t baking powder
1/2 t baking soda
1 t table salt
1 t vanilla extract
3/4 c low-fat buttermilk
3 large eggs , at room temperature
1 large egg yolk , at room temperature
18 T unsalted butter (2 1/4 sticks), at room temperature
2 c sugar (14 ounces)

Glaze
2 – 3 T fresh lemon juice
1 T buttermilk
2 c confectioners’ sugar

1. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.

2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.

3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

4. FOR THE GLAZE: While cake is baking, whisk 2 tablespoons lemon juice, bundt11buttermilk, and confectioners’ sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.