2nd Daring Bakers Challenge - DANISH BRAID

June was such a challenging month for me on so many different levels! But I won't bore you with those details :) anyway, I DID complete my second Daring Bakers Challenge!!! I really, really enjoyed this one...This wouldn't of probably been something I picked out on my own and which is just what I'm looking for. For mine I just bought strawberry preserves, I only made 1/2 of the dough and still have half in the freezer where I'm going to make cheese danishes one day this week while I'm off on vacation (whooo hooooo...oh sorry) I also would like to try fresh strawberries too. Anyway...I really like this one...here is how you make it...

DANISH DOUGH

Makes 2-1/2 pounds dough Ingredients For the dough (Detrempe)1 ounce fresh yeast or 1 tablespoon active dry yeast1/2 cup whole milk1/3 cup sugar Zest of 1 orange, finely grated3/4 teaspoon ground cardamom1-1/2 teaspoons vanilla extract1/2 vanilla bean, split and scraped2 large eggs, chilled1/4 cup fresh orange juice3-1/4 cups all-purpose flour1 teaspoon salt For the butter block (Beurrage)1/2 pound (2 sticks) cold unsalted butter1/4 cup all-purpose flour DOUGH Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK

Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Peach and Cinnamon Cobbler

In an attempt to bribe my husband to watch the premier of "The Next Food Network Star" tonight I made him peach cobbler, something he has been wanting me to make but I just never did...so anyway, this week at work we had a book sale and they had "The Deen Bros." cookbook so I bought it because they had this recipe in it that looked good and many others...so here it goes:



Ingredients

Butter for coating dish

Filling

6 cups peaches, halved, pitted, and sliced 1/4 inch thick

3/4 cup sugar

1/4 quick-cooking tapioca

1 tsp ground cinnamon

1 tsp freshly squeezed lemon juice

Pinch salt

Topping
1 2/3 cups all-purpose flour, plus additional for dusting
3 1/2 tsp sugar
1 1/2 Tbs baking powder
1/8 tsp salt
6 Tbs cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing

1. Preheat over to 350*. Butter a 2 1/2-quart baking dish.

In medium bowl, stir together the filling ingredients

Pour filling into the prepared dish; set aside.

2. For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the mixture resembles coarse crumbs. Slowly add the 2/3 cups of cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

3. Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

yummy!

1st DARING BAKERS CHALLENGE!! OPERA CAKE

Well here it is! My 1st Daring Bakers Challenge! Yaaa.. I made it for mothers day, however, I have to be honest...didn't love it... I'm sure others thinks its great but I'm not a huge white chocolate fan and I think I used too much syrup on the joconde...oh...also, in defense of the poor opera cake...I think my buttercream didn't turn out quite how I'm used to. Oh well...there is always next time right? Maybe I should try again but use chocolate...mmmmm bet it is really good for chocolate! Anyway, I really did feel challenged and really felt like I learned a lot... which it what I was really looking for. So maybe next time eh?

Can't wait until the next challenge!!

Anyway...here is how to make an opera cake:

For the joconde(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)What you’ll need:•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)•parchment paper•a whisk and a paddle attachment for a stand mixer or for a handheld mixer•two mixing bowls (you can make do with one but it’s preferable to have two)Ingredients:6 large egg whites, at room temperature2 tbsp. (30 grams) granulated sugar2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)2 cups icing sugar, sifted6 large eggs½ cup (70 grams) all-purpose flour3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.2.Preheat the oven to 425◦F. (220◦C). 3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. 6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!). 7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold. 10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature. For the syrup(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)What you’ll need:•a small saucepanIngredients:½ cup (125 grams) water⅓ cup (65 grams) granulated sugar1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)1.Stir all the syrup ingredients together in the saucepan and bring to a boil.2.Remove from the heat and let cool to room temperature.For the buttercream(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)(Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It's all very confusing (we're good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we're crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That's right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. But we don’t want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities we’ve listed here in this note. If you are still confused and want to cry, then please e-mail us and we will comfort you!!! We promise!!!)What you’ll need:•a small saucepan•a candy or instant-read thermometer•a stand mixer or handheld mixer•a bowl and a whisk attachment•rubber spatulaIngredients:1 cup (100 grams) granulated sugar ¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)1 large egg1 large egg yolk1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! 5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. 7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. 8.At this point add in your flavouring and beat for an additional minute or so.9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below) (Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)What you’ll need:•a small saucepan•a mixer or handheld mixerIngredients:7 ounces white chocolate1 cup plus 3 tbsp. heavy cream (35% cream)1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.4.Gently fold the whipped cream into the cooled chocolate to form a mousse. 5.If it’s too thin, refrigerate it for a bit until it’s spreadable.6.If you’re not going to use it right away, refrigerate until you’re ready to use.For the glaze (Note: It’s best to make the glaze right when you’re ready to finish the cake.)What you’ll need:•a small saucepan or double boilerIngredients:14 ounces white chocolate, coarsely chopped ½ cup heavy cream (35% cream)1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth. 2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer. 3.Place the cake into the refrigerator for 30 minutes to set.Assembling the Opéra Cake(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).Line a baking sheet with parchment or wax paper.Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle. Step A (if using buttercream only and not making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about one-third of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.Step B (if making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

BEEF STROGANOFF w/ MUSHROOM SAUCE

Hello, I thought I would actually post something that had to do with real food rather than desserts, what a concept eh? here it goes.

This meal definatley isn't healthy but is very good (if you like mushrooms)

Saute' 2 whole garlic gloves in a 1/2 stick of butter after a minute you can add veal or really any thin steak for about 2 minutes on each side and set aside. Once the steaks are completed remove garlic cloves and add 1 stick of butter and begin sauteing 1 1/2 cups of mushrooms, after those have a nice color add 2 cups of heavy cream and add salt and pepper to taste. Continue to cook for about 5 to 7 minutes and begin boiling a pot of water.

Boil egg noodles according to directions

When sauce begins to thickin add your sliced steak and continue to cook until it has a nice thickness to it (yes this takes awhile...you'll begin to think will it ever thickin...it will be patient) try your best to time this along with your noodles.

Place a bed of noodles on a plate and pour over your creamy mushroom mixture.

and enjoy!!

PECAN SQUARES

Hello! I have been on a huge dessert kick lately, a stressful day is just relieved with some baking! (and eating what was baked)

This is a good dessert if you really like pecan pie. I received this recipe from a cook book my grandma gave me that was a collection of recipes by Community United Methodist Church. Copyrighted by Morris Press Cookbooks. I have cooked more things from this cookbook and I have enjoyed them all. Hopefully I'll be able to share with you soon!

CRUST - Mix together flour, sugar, butter and salt until mixture resembles coarse crumbs.

Press firmly into 15 x 10 x 1 inch baking pan - Bake at 350* for 20 minutes.

Meanwhile, combine eggs, corn syrp, sugar, butter and vanilla. Stir in pecans. Spread evenly over hot crust. Bake at 350* for 25 to 30 minutes or until set. Cool completely on wire rack and cut into bars.

FULL RECIPE

CRUST-
2 c. Flour
1/3 c. Sugar

3/4 c. butter, softened

1/4 tsp. salt

FILLING-
4 eggs, beaten
1 1/2 c. Corn Syrup
1 1/2 c. Sugar
3 T. butter, melted

1 1/2 tsp. vanilla

2 1/2 c. chopped pecans

In a large mixing bowl, blend together flour, sugar, butter and salt until mixutre resembles coarse crumbs. Press firmly into 15 x 10 x 1-inch baking pan. Bake at 350* for 20 minutes. Meanwhile, combine eggs, corn syrup, sugar and butter and vanilla. Stir in pecans. Spread evenly over hot crust. Bake at 350* for 25 to 30 minutes or until set. Cool completely on wire rack and cut into bars.

Butter Cake w/Buttercream Icing

Happy Birthday to....nobody? ha ha...I decided I wanted to make this cake after having a very, very stressful day at work Friday. Cooking is my Calgon :) hey that would be a great blog name huh? ha ha, anyway, I just really enjoy baking and making this cake really made me feel better and it tasted really good too! I just got it off the Wilton website, boy do they have a lot out there! I always wanted to take one of their cake decorating classes but with all the instructions I don't see why now. They even provide "practice" sheets to practice icing skills so maybe one day I'll print all that out and really try to become good at decorating. I was just kinda messing around with this cake because of my stress level but I had fun anyway. Anyway, here is how I made it:

Butter Cake (http://www.wilton.com/)

Ingredients:

1 1/2 cups butter, room temperature

2 1/2 cups granulated sugar

5 eggs

1 tsp pure vanilla extract

3 cups all-purpose flour

3/4 tsp baking powder

1/4 tsp salt

1 cup milk

Preheat oven to 350*. Spray pans with vegetable pan spray.

In mixer bowl cream butter and sugar until light and fluffy.Add eggs one at a time (mix well after each addition) Mix in vanilla

Mix flour with baking powder and salt. Add flour mixed alternately with milk, starting with flour.

Pour into prepared pans bake for about 40-50 minutes, until the top is golden brown and spongy to the touch

Cool 10 minutes in pan, loosen sides and remove, cool completely before decorating.

I split both cakes with this handy, dandy tool. I just got it so I was quiet impressed...I know I'm amused easily...

Buttercream Icing (I doubled Wiltons recipe)

1 cup solid vegetable shortening

1 cup of butter, softened

2 tsp clear vanilla extract

8 cups sifted confectioners' sugar

4 tbs milk

In large bowl, cream shortening and butter with mixer, add vanilla, gradually add sugar one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Well all mixed in it will appear dry, add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use, Refrigerate in an airtight container, this icing can be stored 2 weeks. Re whip before using.

Decorate at will...or if your are stressed like I was just have at it and let your anxiety spread away :)

- Maybe I'll take that Wilton class and my cakes will improve :)

KETTLE CORN

Hi! Yesterday I took another shot at kettle corn from ingredients I pulled from different sights on the Internet. My first attempt was OK but you made the "sauce" separately on the stove and then you mix your popcorn into it...it made it way too soggy...not to mention I put too much salt on it...oops... anyway, this way was much much better - Does it taste "as" good as what you get at a fair? No, but it is very very close... As I play with this recipe more and discover any new tricks I will defiantly share. Or if you know of any please let me know!! Anyway, it is very simple. You can use a pot that you have at home or I used my popcorn popper (even though the directions say not to put sugar in it...it was fine though after I wiped all down when I was done) OK here we go...

Ingredients

*4 Tbs of vegetable oil (or enough to rest your kernels in)

*1/3 cup of popcorn kernels

*I used 1/3 cup of light corn syrup (I might try the regular (non-light) type next time though...)

*1/3 cup of white sugar

*Salt to taste

I put the oil in the popcorn popper and put the kernels on top and covered it and turned it on, once I saw the 1st one pop I began to put the corn syrup and sugar on top as they were popping away. (My popcorn popper is called 'Stir Crazy' and it has these handy holes on the top (well its there to melt butter on top of your popcorn popping - but this worked too!)

See it getting all steamy inside?

Once it is done poppin' add some salt - shake it up and begin your "taste testing". My daughter and I kept tasting and added salt as needed or you could add some sugar if you think it needs more. It was very good and very addicting...We ate the whole thing! (and could of used some more...)

Enjoy!