Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

March 18, 2011

Substitute for butter in baking


I went to bake and I realized I didn't have any butter. I heard that oil (any cooking/baking oil) would work but I never really looked into it. I did a little searching and I found this great and helpful chart so I thought I would share it with you!

Butter

Olive Oil

Butter

Olive Oil

1 teaspoon

¾ teaspoon

5 mls

3 mls

2 teaspoons

1 ½ teaspoons

10 mls

7.5 mls

1 tablespoons

2 ½ teaspoons

15 mls

12.5 mls

2 tablespoons

1 ½ tablespoons

30 mls

22.5 mls

¼ cup

3 tablespoons

60 mls

45 mls

cup

¼ cup

80 mls

60 mls

½ cup

¼ cup + 2 tablespoons

125 mls

90 mls

cup

½ cup

160 mls

125 mls

¾ cup

½ cup + 1 tablespoon

185 mls

140 mls

1 cup

¾ cup

250 mls

175 mls

2 cups

1 ½ cups

500 mls

375 mls


March 16, 2011

Baking my way through


I'm a little boring with my baking. I tend to go for what catches my eye, and more often then not what's easy. If I like the picture but then I read the instructions and it doesn't seem easy I don't give the recipe another thought. Then when I go to parties I always try these great deserts and wonder why I don't do that myself. I stick to what I know I like...So I've decided that I am going to bake my way through my favorite cook book. This book has over 175 recipes so it's going to take me a while but I'm excited!

I've done a few of the recipes already:

Snickerdoodles
Two-in-One Holiday Bar
Yuletide Slice
Ginger Snaps
Split Seconds
Peanut Butter Crunch Bars
Peanut Butter Balls
Peanut Blossoms
Orange Cappuccino Drops
Linzar Stars
Caramel Sandwich Cookies
Mint Brownies
Cranberry and Vanilla Chip Cookies


So at least I have a start, but like I said, there's over 175 recipes, so this might take a really long time! Either way it's going to be interesting to see all the different things I now try and to finally get through a whole cook book. I hate having so many cook books but only using a few recipes from each, I feel like that's such a waste!

So here goes! Look forward to a lot of baking!!

February 27, 2011

How To Fry a Candy Bar



Ok, I'll be honest, I still think this is pretty nasty, but I think I need to try it. What do you think? I mean there's already so much fat in there, but people seem to go crazy for these things, so there's got to be something good about them. I think it would be a fun thing to try for a double date!

February 15, 2011

The Hour I Ate My Cupcake











My Valentine's Day

Oh, yes, Valentine's Day! We invited my mom over last night and made a fun little meal. The plan was to watch a cute lovely dovey movie after dinner but we got detracted with buying cheap glasses online (more on that in another post)

So you know me, always for a good time here's our evening described through photos
(and a little editorial help)
Marshall's gift from me- the cookies. From mom-Starbucks gift card.




It's called raspberry romance. I agree.
Nothing like a good amount of heart shaped candy to remind you what we're celebrating.
Turned out pretty good right? (2 cups flour, 6 Tbsp Olive Oil and water as needed. Best thin crust recipe I have found yet)




Almond mandarin orange salad with a raspberry vinaigrette.

It was a very good night.

February 14, 2011

Chocolate Cream Cheese Cupcakes


So I decided that I was going to make these for Valentine's Day this year! I've had them a few times, done a few different ways and never really liked them until I had them at a girls night a couple weeks ago. The cream cheese was sweetened and there were chocolate chips in the cream cheese, PLUS icing on top! I don't think they could be done any better!

So in case you’re like me and didn't know about this way of doing the cupcakes here you go! I'm so excited to eat them!! They're in the oven right now...I can smell them calling me!


Ingredients:
Yield: 20 cupcakes

1 (8 ounce) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch salt
1 (6 ounce) package chocolate chips
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla


Directions:
Prep Time: 15 mins
Total Time: 35 mins

In a small bowl, combine first four ingredients.

Add chocolate chips and set aside.

Mix remaining ingredients well.

Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture

Drop a large spoonful of cheese mixture on top.

Bake at 350 for 20 to 25 minutes.


(For the icing on top I just used a pre-made store bought icing)

February 12, 2011

Baking Goal: 14 Layer Cake

Oh my gosh! Wow! I want this cake, all to myself, right now! Doesn't it look amazing?! I've never taken on a cake like this before but I think I'm going to give it a go. I need a good reason, and I already have all the valentine's day stuff covered for this year, so maybe next year? Or my birthday? Or Marshall's birthday? But then I really would be waiting a while. Well either way I'm going to do it and I'll show you my take on it when I do!

In the mean time check out these great photos (I'm using them as inspiration!) and the recipe!



The Cake
Ingredients

  • 4 1/2 cups all-purpose flour , sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter , at room temperature
  • 2 1/2 cups sugar
  • 6 large eggs , at room temperature
  • 3 cups milk
  • 1 1/2 teaspoons vanilla extract
  • 3 cups sugar
  • 1/2 cup unsweetened cocoa powder , preferably Dutch process
  • 1 cup (2 sticks) unsalted butter , cut up
  • 1 can (12 ounces) evaporated milk
  • 1 tablespoon vanilla extract
  • Pecan halves, for garnish
Directions
Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.

To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.

Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.

Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.

To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.

Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)

Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!

Dark Chocolate Cream Cheese Buttercream Frosting
1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup unsweetened cocoa powder ( I used Hershey’s Special Dark Cocoa)
1 box (1 lb) confectioner’s sugar
1 tsp vanilla
1-3 Tbsp milk

  • Cream the butter and cream cheese with a mixer.
  • Add the cocoa and vanilla.
  • Add the confectioner’s sugar in small batches and blend on low until combined. Scrape down sides with each addition.
  • Add 1 tablespoon of milk at a time until you get the consistency you desire.
For all the yummy details check out the original post!

February 7, 2011

Make Me Happy Monday: How To Make Fried Ice Cream



Oh my gosh, I want this right now! I think I just might make this as a treat for Marshall sometime! I always sort of wondered how they made it. Now I know!

Happy Monday Everyone!

February 5, 2011

Making Vanilla


So for Christmas my mom got me this make your own vanilla jar. It came with the vanilla stocks and the cut jar and it's super simple.


All you need to do is cut the beans length wise and add vodka. You have to seal it and let it sit for 4-6 months and then you have vanilla! I thought that was a seriously cool idea!
A little expensive to start it out (I think she paid $5 for the jar) especially considering I made the mistake of using Marshall's Gray Goose instead of getting something cheaper (I only had a little bit of Smirnoff so I used that first) but you can just keep refilling the vodka as it runs out so I thought this was great! I'll write again and post a picture in 6 months when I know how well it works and how good it taste. I'm curious if it's going to turn dark like normal vanilla extract.

January 21, 2011

Baking Goal: Red Berry Macaroons


I love macaroons so I decided that I would finally give it a go and try and make some. It seems super complicated but everything is worth a try right? Here's the recipe that I've picked from Tartelette. I'll let you know how it goes!! I think I might have to set an evening aside just for these!

Red Berry Macaroons:


Makes about 15-18 depending on size
For the shells:
3 egg whites (about 90 gr)

30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
2 Tb powdered red food coloring

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macaroons won't work. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve. Add them to the meringue,with the coloring and give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Preheat the oven to 300F. Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macaroons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the cream cheese buttercream:

1 1/2 sticks (170 gr) butter at room temperature

4 oz (120gr) cream cheese, softened

3 egg whites

1/2 cup (100gr) sugar

2 Tb water
1 tsp vanilla extract or vanilla paste or 1/2 vanilla bean split open and seeded.

In the bowl of stand mixer, whip the egg whites until they have soft peaks. In the meantime, combine 2 Tb water with the sugar to a boil in a heavy saucepan and bring the syrup to 250F. Slowly add the sugar syrup to the egg whites. If you use hand beaters, this is even easier and there is less hot syrup splatter on the side of your bowl and in the whisk attachment of the stand mixer. Continue to whip until the meringue is completely cooled. Slowly add the butter, one tablespoon at a time. The mass might curdle but no panic, continue to whip until it all comes together. Add the cream cheese, the same way, a little at a time until everything is smooth. Whisk in the vanilla extract, or paste or bean. Keep it to spreadable consistency for the macaroons and refrigerate the leftover for cupcakes or mini toast in the fridge up to 3 days or in the freezer.


For the quick red berry jelly:


1 cup raspberries (250ml)

1 cup redcurrant (250ml)
1/2 cup sugar
1 Tb lemon juice
1 Tb lemon zest

2 tsp powdered gelatin
3 Tb cold water

In a small bowl, sprinkle the gelatin over the water and let it bloom. In a heavy saucepan,combine the berries, sugar, lemon juice and zest. Bring to a boil, reduce the heat and let simmer 10 minutes to let the fruits release their juices. Remove from the heat, add the gelatin and stir until completely melted into the fruits. Pour into a small plastic container line with plastic wrap, let cool to room temperature and refrigerate until set. Can be kept in the fridge for up to 5 days or in the freezer.

To assemble:
pipe or spoon a small amount of macaroons on one shell, position some jelly right in the center and top with another shell.
Don't her's look amazing?! That's the goal, I hope mine at least slightly resemble these!

January 20, 2011

No Bake Cookies

Had a craving for these last night so I made them! I couldn't eat them (still on the diet) but I'm told they taste great!

Ingredients

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

Directions

  1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.