Recipe adapted from here! Ingredients:
0 Comments
The only thing that will make a souffle fall is if it knows you're afraid of it.” Recipe adapted from: Chef John's Chocolate Souffle Ingredients
1. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. 2. Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar. 3. Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer. 4. Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites. 5. Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes. 6. Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet. 7. Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes. 8. Sprinkle with powdered sugar or cocoa powder, or top with whipped cream if you want. Otherwise, consume quickly! They deflate so fast! Ma Lai Gao -- my favorite dimsum dessert that always brings me back to childhood. It's fluffy, light, airy and just the perfect amount of egg-y sweet. I've been craving it a lot recently but there aren't a lot of bakeries that have it freshly made around Saratoga. I decided to try my hand at a hybrid Ma Lai Gao Chiffon cake by combining a couple different recipes I found online. The result is a baked (not steamed) cake in a bundt shape, topped with powdered sugar. I think its the perfect combo of east meets west with a crunchy, sweet, coffee cake like outer layer with an Asian custard sponge cake on the inside." Egg yolk batter:
The beauty of fall baking; I wish I could bottle up the smell of pumpkin spice emanating from my kitchen right now and take it with me. The last few weeks have been emotionally, physically and mentally draining -- and there are many more days to come. Whenever my stress levels go up, I find this urge to bake all things warm and cozy. In my two free days at home, I knew I needed to bake some variation of my mom's long-time pumpkin bread recipe. I decided on a muffin form, so I can bring them on my next couple interviews as little reminders of home. Beyond being super easy to make (and take to-go!), these muffins are moist, crumbly, not too sweet, and full of spiced flavor. There's no better celebration of autumn." Muffin Ingredients:
Streusel Ingredients:
1. Preheat oven to 350° F. Grease 30 muffin cups. 2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; mix until just blended. 3. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. 4. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms. Sprinkle on the unbaked muffins 5. Bake for 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Senior year of high school, I made chocolate macarons every other day. But ever since I left for college, my macaron instincts have failed me. Batch after batch of feetless, flat, cracked cookies left me wondering if I should just cave in and buy them at $3/piece. This morning, I finally made my first batch of successful macarons! This time, pistachio flavored. After trying dozens of recipes and ingredient ratios, my original macaron recipe is still the one I swear by. Some tips to perfect these fickle desserts: Macaron Shells 1/2 cup almond meal (ground almonds) 1 cup pure icing sugar 2 egg whites 4 tbs caster sugar 1-2 drops green food coloring 2 tbs finely chopped pistachio kernels White Chocolate Filling 90g white chocolate (I usually use chips) 2 tablespoons thickened cream 1 tablespoon butter 1. Line 2 large baking trays with baking paper. Sift almond meal and icing sugar together in a bowl. 2. Using an electric mixer, beat eggwhites in a second bowl until stiff peaks form. Gradually add sugar, beating until dissolved. Add food coloring. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and mixture becomes glossy (this takes around 50 strokes). Be careful not to overmix! 3. Spoon mixture into a large ziplock bag. Snip 1cm from 1 corner of bag. Pipe 3 cm rounds of mixture onto prepared trays. Sprinkle each macaron with pistachio. Tap trays on the table to remove air bubbles. Set aside for 45 minutes. 4. Preheat oven to 300°F. Bake macarons, 1 tray at a time, for 13 to 17 minutes or until tops are firm. Cool on trays. Carefully transfer to a wire rack. 5. Make filling: Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until chocolate melts. Stir to combine. Refrigerate for 10 minutes or until mixture thickens. 6. Pipe 1/2 teaspoon filling over flat sides of half the macarons. Sandwich with remaining macarons. Set inside the refrigerator until filling sets. Serve. Let me start by saying that black forest cake was the ONE KIND of chocolate cake I avoided as a kid. The thought of mixing my favorite food — chocolate — and the cough-syrup like cherry flavor was pretty repulsive to me. So when my friend Amy texted me a couple days ago asking if we could bake black forest cake together, I was skeptical. But hey, I thought, maybe I haven’t given this dessert a chance. Maybe it was just one bad Chinese bakery experience. So last night, we embarked on our second major baking extravaganza. The first one was 7 years ago, when we baked a non-edible, baking-soda-flavored red (really purple) velvet cake from scratch. This black forest cake would be my first attempt at baking a cake from scratch since then. The night proceeded with minor complications, and we did bake a decent (and edible cake.) Minor problems included the cake sinking in when we removed it from the oven, which probably could be prevented by baking it for a couple minutes longer, and over whipping the cream. Amy and I worked around these obstacles, using chocolate to cover up weird frosting patches and stuffing cake crumbs in the areas where the cake sunk in a Frankenstein fashion. It was a little ratchet, but it certainly didn’t take away from the thing — my coworkers and family devoured the entire thing." Credits: Allrecipes Ingredients: 2 1/8 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3 eggs 1 cup milk 1/2 cup vegetable oil 1 tablespoon vanilla extract 1 (20 ounce) cans pitted sour cherries (recipe suggests 2 cans, but we only used about 1) 1/2 cup white sugar (recipe calls for 1 cup) 1/8 cup cornstarch (recipe calls for 1/4 cup) 1 teaspoon vanilla extract 3 cups heavy whipping cream 1/3 cup confectioners' sugar Instructions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. 2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans. 3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely. 4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using. 5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. 6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake. My grandparents love my homemade banana bread, but ever since they've been pre-diabetic, I've felt just a little bit guilty baking for them. So I started experimenting with low-sugar, low-fat options: applesauce, greek yogurt instead of butter, Splenda and oat flour. I've made some pretty gross concoctions, but the recipe below is my best work (my grandma says it ALMOST tastes like the original sugar-butter bread!)" Ingredients:
Banana Bread
Coffee Cake Crumble
1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. 2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter or oil and yogurt into the mashed bananas. 3. Mix in the baking soda and salt. Stir in the sugar, beaten eggs, and vanilla extract. Mix in the flour. 4. Pour the batter into your prepared loaf pan. 5. Mix the ingredients for the coffee cake crumble together, sprinkle on the batter. 6. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean. 7. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.) My mom loves cheesecake and chocolate. She's willing to shell out $4.25 at Starbucks for one of these brownie, that is, until I told her I can make them in less than 1 hour for less than 25 cents apiece. My secret? Box mix." Materials:
1 (19.8 ounce) package brownie mix 1 (8 ounce) package cream cheese 1 egg 1/3 cup white sugar Directions:
My friend Jennifer asked me if we could bake lemon bars one day. "Lemon bars?" I asked, wrinkling my nose, that sounds kinda gross. I imagined those overly sweet, sticky lemon desserts at cheap buffet restaurants. But hey, we had a lemon tree outside and all the other ingredients in my pantry. The recipe seemed suspiciously easy, but what came out of the oven were delicious, flaky, semi-tart morsels of lemon goodness. Like Jennifer, I've become a lemon-tart lover." Directions:
One day Caitlyn asked me: wanna make a crepe cake? I always have to take advantage of the times my too-cool-younger-sister wants to hang out with me, so of course, I agreed. If you know anything about Cait, you'll know that she's an atrocious baker... like bad enough to end up in those baking fail lists you see on Buzzfeed. So the fact that this cake turned out (on the first try) was enough to leave us jumping up and down." CREPES
6 tablespoons butter 3.5 cups milk 5 extra large eggs 1 ½ cups flour ⅔ cup cocoa powder 7 tablespoons sugar 1 1/4 cup whipped cream 1 tsp salt GANACHE 3/4 cup heavy cream 4 tablespoons sugar 6 oz high quality chocolate 1/2 tablespoon butter ¼ cup powdered sugar, optional for topping
|
Recipe LinksArchives
January 2022
|