So I have to admit, I have been stuck recently. I had several of the saddest baking experiences of my life within mere days of each other and have been feeling too disheartened to blog about them – I get attached to my baked goods! In short: first I killed the sourdough starter that my friend gave me, then I tried to make rolls (which has historically not been a difficult task) and FAILED, miserably. Then to redeem myself, I made more rolls , only to fail a second time. With Thanksgiving right around the corner (a month is right around the corner to a food and hospitality obsessed person such as myself) this kind of thing just will not do. So…anyone have a knock-out roll recipe? I’m looking for soft, buttery, pull-apart rolls. I’ve made them before but have never recreated them and have now lost the recipe…
My most recent cooking experience, while good, was of course not documented. After the string of dissspointments I decided to just cook my heart out one night and I did…Roast chicken with spicy kale, gravy and rolls with orange scented strawberry shortcake and honey cream for dessert. Oh, divine. Anyhow, I promise I will be back soon with something delicious and documented for your enjoyment, until then, enjoy the fall!
Filed under Food, Musings
This weekend I helped out The CAIR Project in my very favorite way: baking! The event I made these brownies for raised almost $5000 so I would say it was well worth my investment of flour, eggs and butter!
The brownie recipe itself is great on it’s own and is certainly my favorite – as an extra bonus it can be made in just one bowl. For this event I decided to jazz it up a bit with different flavored glazes and by making it in mini-cupcake pans so that the final result would be cocktail party appropriate and easy to pass around.
adapted from the Baker’s One Bowl recipe
4 oz unsweetened chocolate
3/4 c. (1 1/2 sticks) butter
2 c. sugar
1 tsp. vanilla
1 c. flour
– preheat oven to 350ºf
– Melt butter and chocolate in double boiler or microwave in a large microwave bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
– Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan, or cupcake or in my case, mini-cupcake tins.
– Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. for a large pan, about 20 minutes for cupcake tins or about 13-15 minutes for mini-cupcake tins. Cool in pan.
Chocolate Peanut Butter Glaze:
Approximately 1/3 peanut butter, 2/3 chocolate of choice
-Stir in Peanut butter
-Spread over brownies while still warm, you may need to freeze brownies to harden glaze.
-Melt chocolate and spread over chocolate.
Here we go, I’m about to talk religion on a food blog…just briefly, I would like to mention that it is High Holiday season in the Jewish year, and I am a mutt when it comes to religion so consequently some of my favorite holidays are coming up/have just gone by. Rosh Hashanah was on Saturday filled with promises of a sweet new year: secured by honey, apples, challah and other sweet delicious treats. Yom Kippur is coming up on Monday with a day of fasting and reflection followed usually by a potluck feast with friends. I haven’t made plans for Yom Kippur yet – although I do generally fast – but Rosh Hashanah was delicious and here’s why:
*Recipe coming soon!*
There are now 2 cases of peaches on my kitchen floor, once I am down to one they will fit in the fridge and I will be able to slow down the preservation process but for now it’s in full swing. Regardless of the fact that I made a pie last night and there is still a bit less than half of it sitting on the counter I stubbornly decided to make yet another baked good this morning. One of my favorite fruit desserts to make, a thousand times easier and easily as impressive as pie is the upside down cake. This cake is generally made with apples – in fact, I had never tried it with anything but – but the peaches were calling and I figured I’d try it. The main concerns I have after making the switch are sweetness and structure. The peaches are much sweeter and mushier than apples so some of the steps have been modified a bit. I can’t wait to share my very favorite apple cake a bit later on this fall!
Peach Upside Down Cake:
3 large peaches
1/2 c. sugar
1/2 stick (1/4c. ) unsalted butter
1 t. cinnamon
2/3 c. water
– Preheat the oven to 350°F.
– Butter and sugar a 9″ cake pan.
– Place sliced peaches (no need to skin if you don’t want to) in a decorative pattern in the bottom, you should have two layers of peach slices.
-Melt the butter in a pan then stir in sugar, cinnamon, and water. Cook down into a caramel sauce (soft ball stage, or, when it looks good and if relatively thick).
– Pour sauce evenly over peaches in cake pan.
For the batter:
1 c. flour
1 t. baking powder
1/2 t. salt
2 whole eggs
3 egg yolks
1 c. sugar
1 stick (1/2 c.) melted butter
– whisk dry ingredients together in a small bowl
– whisk eggs, yolks and sugar together, gradually mix in dry ingredients.
– Gently stir melted butter into batter and mix together well.
– pour batter over peaches in pan and bake at 350°F for about 30 minutes but check often as I have found cooking time can really vary with this cake.