April Challenge: French Macarons

Posted by - Rena

photo courtesy of Pinterest (not mine)

It was bound to happen. There has been a macaron explosion in NYC for last few years. They are everywhere! The flavor combinations are endless. I've eaten a bunch around the city and they are hit or miss. Some I love, some are good but not worth the $2-$3 a cookie you have to pay. It's time to make them on our own. These are not to be confused with the macaroon which is a coconut cookie.

I can't wait to see what combinations you come up with!

Happy Baking!

March Challenge: Cake Pops

Posted by - Rena

Everywhere you look, there are cute little cake pops popping up at parties, weddings & even Starbucks! Let's have some fun! Our challenge this month is to make cake pops. The possibilities are endless.

One of my favorite bloggers, Bakerella, has an amazing collection of cake pops. She is truly an artist. The combination seems to be fairly standard: bake a cake, mix with frosting, make balls and coat with chocolate. Instructables has a great tutorial on their site.

Have fun!

Muppets Cake Pops by Bakerella. I mean, really!

February Challenge: Black & White, Linzer & Lace

photo from serious eats

posted by - Rena

It's cookie time! February is upon us and it's time to make something special. I've been dying to bake linzer tarts. They are perfect for Valentine's Day as they can be shaped into hearts. Aww. Of course, everyone has different tastes so this month, you get a choice between Linzer Tarts, Lace Cookies or Black & White Cookies. These are staples at any bakery. I happen to live very close to what has been titled "The Best Black & White Cookie in NYC" and I think it is.


You can make just one or feel free to make all three! You can, of course, put your own spin on things. Happy Valentine's month (day, shmay...) and happy baking!

Here are a few recipes I found:
Linzer Hearts - by Serious Eats
Lace Cookies - by Real Simple
Black & White Cookies - by Smitten Kitchen

photo from flickr

photo from flickr

December Challenge: Gingerbread Cookies

photo from Figi's Gifts

The holidays made me do it!

I've never actually made gingerbread cookies, men or houses. I celebrate Hanukkah so I'm usually stuffing my face with potato goodies and jelly donuts instead of cookies. I love gingerbread cookies so here we go! Feel free to make any version of these that you want, be it a gingerbread man, woman, house or city. Go crazy! If you have a deep dislike for gingerbread cookies, feel free to choose another type of cookies that suits your taste.

Happy Holidays!

November Challenge: Bread

Posted by - Rena

Happy November! This month's challenge is to make bread. You can make rolls, loaves, focaccia, croissants or any variation of bread you like.

I have tried many times to make bread and the consistency always seemed wrong but then I was at a friend's house and she made bread in a bread maker. It tasted the same and had a similar texture. I think I'm used to mass produced breads which is a bad thing. I've been dying to try this recipe I found on Steamy Kitchen. I have a weakness for garlic so I'm sure you'll be seeing garlic pop up in my bread.

Since Thanksgiving is this month, I thought it would be timely to make some sort of bread to go with the meal. Maybe pumpkin bread? Hmm...

Happy Kneading (or not)!

September Challenge: Icebox Cake

photo from Smitten Kitchen

Posted by - Rena



Happy September! I am thrilled that summer is almost over. It was a lovely summer but I'm ready for fall. It's still pretty warm out so I thought an icebox cake would be perfect to usher us into the next season. No one wants cold desserts when it's snowing! I always joke (to myself) that icebox cakes are the dessert version of casseroles. You can just layer away with goodies and somehow they all settle in nicely together. I first learned about these cakes from Smitten Kitchen. The recipe is super simple. I've made it twice and I swear to you, the cake tastes like a giant Oreo cookie. There are a million versions of icebox cakes that use ingredients such as pudding, cream cheese and whipped cream so have a look around the internet and find the one that suits you. I realize there isn't any baking involved, unless you'd like to bake your own cookies, wafers, cake or graham crackers but September is always busy so we can make something delicious without even turning on the oven!



Here are a few variations I found:

Cinnamon & Cream Cheese Icebox Cake

Strawberry Icebox Cake

Raspberry Icebox Cake

Lemon Graham Cracker Icebox Cake

Chocolate, Peanut Butter & Banana Icebox Cake

Nutella Icebox Cake



Happy Layering!

August Challenge: Homemade Candy Bars

Posted by -Nancy

Good morning and happy August! I hope it's not too hot where you are, unlike here in Texas where it's a balmy 105 most days. :P
So why not beat the heat with a delicious candy bar? Okay, so maybe it won't beat the heat, but it's still a lot of fun to make!

What!? Make a candy bar?

Yep. This month's challenge is homemade candy bars!

How about a delicious Snickers Bar?










Or a yummy Kit Kat?







Try a Milky Way























Or a Twix































As you can see, there are a lot of choices out there. These are just a sampling of what I found. So search for your favorite and get baking!

We will be making Twix bars since my little man is turning 3 this month and they are his favorite!

July Challenge: Cheese Crackers

Cheese crackers are my weakness. I can sit and eat an entire box of cheez-its or better cheddars without an ounce of guilt. Ok, that part about the guilt is not true. As we all know, a box of crackers from the supermarket can't be all that healthy. I searched around and found a great post on The Kitchn with an easy recipe. If you can't have cheese or don't like cheese, feel free to make another kind of cracker.

Now get crackerin'!
Oh god, that was so cheesy. :)

May Challenge: Pound Cake

Posted by - Michelle S

I haven't participated in Have the Cake in awhile. I feel bad. I decided the May Challenge would be Pound Cake. That's only because there are so many varieties of pound cake recipes out there.

I just read that pound cake received its name for the "original formulation: a pound each of sugar, flour, butter and eggs." Hmm...

I'm curious to see all the different kinds of pound cakes made will be! I promise I will post for my own turn this month! Happy Baking!

My personal favorite pound cake that I have made is Paula Deen's Chocolate Chip Pound Cake. It was very moist and really, really delicious!

The Recipe is as follows:

Ingredients:

4 eggs

1 1/2 cups water

1 tsp vanilla extract

1 package butter recipe cake mix

One 3.4 oz package instant vanilla pudding mix

One 3.4 oz package instant chocolate pudding mix

1/2 cup (1 stick) melted butter

1/4 cup vegetable oil

6 oz chocolate chips

confectioners' sugar for dusting

Directions:

Preheat oven to 350 degrees. Grease and flour a tube pan or bundt pan.

In a mixing bowl, beat the eggs, water and vanilla by hand. Stir in the cake mix and pudding mixes. Slowly add the butter and oil, and mix well. Stir in the chocolate chips. Pour into the prepared pan.

Bake for 50-60 minutes. Cool for 10 minutes, then invert onto a cake plate. Sift confectioners' sugar over the cake, or drizzle chocolate sauce over it, if desired.

Some others I have made are:

Devil's Food Pound Cake

Perfection Pound Cake

April Challenge: Souffle

photo from Marthastewart.com

Posted by - Brooke

I know I have been very remiss in my participation of the "Have the Cake" baking club. But I must admit I was very excited to be assigned the month of April. Not just because it means Spring is upon us, but given that Easter is around the corner, I have resurrected a recipe that my mom often made for Easter dinner dessert; Lemon Souffle with Raspberry Sauce . It is a recipe that she has handed down from her mother and so on... There are many versions of Souffle's both savory and sweet. The first recipe posted here is a cheese version my mother also taught me how to make. So take your pick savory or sweet. And there are a zillion takes on Souffles; chocolate, pumpkin, spinach. These are basics but I encourage everyone to think outside the box!

"A souffle, quickly described, is a sauce containing a flavoring or puree into which stiffly beaten egg whites are incorporated. It is turned into a mold and baked in the oven until it puffs up and the top browns" - Julia Child Courtesy of "Mastering the Art of French Cooking" By Julia Child

Souffle Au Fromage

For 4 people

***Just a brief note before I list the recipe. There are many variations of a cheese souffle. This can most certainly be made with Gruyere instead of plain Swiss and is also delicious prepared with a nice Cheddar cheese.

The souffle sauce base

Preheat oven to 400 degrees. Butter inside of a 6-cup souffle mold with a tsp butter and 1 tablespoon of Swiss or Parmesan cheese

3 tbs butter

3 tbs flour

1 cup boiling milk

1/2 tsp salt

1/8 tsp pepper

A pinch of cayenne pepper

A pinch of nutmeg

Melt the butter in the saucepan. Stir in the flour with a wooden spatula of spoon over moderate heat until the butter and flour foam together for about 2 minutes without browning. Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk at once. Beat vigorously with a wire whip until blended. Beat in the seasonings. Return over moderate heat and boil, stirring with the wire whip, for one minute. Sauce will be very thick.

4 egg yolks

Remove from heat. Immediately start to separate the eggs. Drop the whites into a bowl and the yolk into the hot sauce. Beat the yolk into the sauce with the wire whip. Continue in the same manner with the rest of the yolks. Dot top of sauce with butter.

The egg whites and cheese

5 egg whites

a pinch of salt

3/4 cup (3 ounces) of coarsely grated Swiss or Swiss and Parmesan

Add an extra egg white to the ones in the bowl and beat with the salt until stiff. Stir a big spoonful (about a quarter of the egg whites) into the sauce. Stir in all but a tablespoon of the cheese. Delicately fold in the rest of the egg whites.

Baking Turn the souffle mixture into the mold which should be almost 3/4 full. Tap bottom of mold lightly on the table and smooth the surface of the souffle with a flat knife. Sprinkle the remaining cheese on the top. Set on a rack in the middle of the preheated oven and immediately turn heat down to 375. (Do not open the oven door for 20 minutes.) In 25 to 30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned. Bake 4 to 5 minutes more to firm it up. Serve at once! So I know this recipe sounds "involved" and it is. Might take a few times to master the perfect "pouf". And honestly if it falls your first time chances are it will probably taste as good just won't look as "pretty'. But this is a perfect dinner paired with a simple salad. Now onto my mothers other souffle recipe. This one is MUCH easier and the perfect light Spring dessert. This souffle doesn't "bake" as most traditional souffles do, it sets in the refrigerator.

Cold Lemon Souffle

For 6-8 people

2 envelopes of gelatin

1/2 cup of cold water and 1/2 cup of lemon juice - total 1 cup

8 yolks

3/4 lemon juice and grated rind of lemons used

8 egg whites

1 cup of sugar

1 cup heavy cream 3 tbs of sugar

Sprinkle gelatin into 1/2 of water and 1/2 lemon juice. Beat yolks until thick then beat in softened gelatin. Cook mixture until it coats the spoon but don't let it boil. Quickly add lemon juice and grated lemon rind mixture, transfer to a large bowl and chill in the freezer until it becomes syrupy ( + or - 1/2 hour). Beat whites until they froth then add the cup of sugar slowly and beat until quite stiff. Whip the cream with the 3 tablespoons of sugar. Fold cream into the lemon mixture then egg whites. Tie wax paper collar 2 inches above the rim of a 1 1/2 quart souffle dish. Pour mixture up to the top of the collar and chill in the refrigerator for at least four hours. remove collar carefully. Optional: Sprinkle a little cocoa powder on the top to imitate crust. Serve with sweetened pureed raspberry sauce.

Raspberry Sauce

2 pints of Raspberries 1/4 cup of sugar

1 tablespoon of lemon juice

1 tablespoon of cognac or Framboise liquor

Combine raspberries, sugar and (optional liquor). Cook until raspberries are broken down. Remove from the heat and strain through a chinois to eliminate seeds. Sauce should be cooled a bit before serving.

So happy souffle making everyone! Hope everyone achieves the perfect "pouf"!

March Challenge: Irish Potato Pie

Posted by - Vivian http://letstrythese.blogspot.com

I'm rather keen on holidays myself. While the kids were growing up I took great care to have the house decorated for every holiday. We even celebrated some of the lesser known celebration days such as Dr. Seuss day, Chocolate day... etc. The kids loved it and made for great memories and now I've restarted the tradition with my grandsweetie :-)
Saying that, when I was asked to step in and fill the spot for the March challenge I was instantly drawn to traditional Irish desserts. There are many fabulous recipes sounding recipes out there but many included the use of whiskey or beer. Since I knew that many of you cook with your children I just wanted to bypass those recipes this round (although I myself will have to give a few of those a try!) Interestingly enough, I came across this recipe for Irish Potato Pie and, to quote,"this recipe, with slight adjustments, was brought over "on the boat" by the cook's great-great-aunt shortly after a potato famine in the 1880s. When asked why she had brought a potato pie (rather than a fruit pie) recipe with her, she'd answer that she had hoped that America would have an abundant supply of potatoes, as in Ireland there was "nary a sound potato to be had there. May God bring them back." Of course, God did, and we celebrate that with the fine legacy of Aunt Bridget's potato custard pie. Mary Cummings, New Smyrna Beach, Florida, The Old Farmer's Almanac Recipe Contest, Dublin, New Hampshire."
Doesn't sound like I could get a more traditional recipe than that! Had to hustle to get it made today so that I could have some pictures for you. While I chose this recipe, there are a few other dessert style potato pies to choose from so feel free to browse the net!

Irish Potato Pie
recipe from http://www.almanac.com/recipe/irish-potato-pie
Yield: 8 to 10 servings
3 eggs
2 cups half-and-half or light cream
2 cups mashed potatoes (whipped smooth with no lumps)  I'm assuming they mean without milk or butter... that's what I did any way.
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon Irish whiskey, brandy, or sherry (optional)  
1 unbaked 10-inch deep-dish pie shell with high fluted edge
Freshly grated nutmeg
Toasted slivered almonds

Directions
Preheat the oven to 350°F. In a mixing bowl, beat the eggs slightly. Stir in the half-and-half or cream, potatoes, sugar, vanilla, salt, and liquor (if using). Beat well until smooth.

Cover the fluted edge of the pie shell with aluminum foil to prevent overbrowning. Pour the filling into the shell and sprinkle with nutmeg.

Place on the center rack of the oven and bake for 40 minutes. Remove the foil and bake for 15 to 18 minutes more, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle the almonds around the outer edge and dust with additional nutmeg. Serve at room temperature; store in the refrigerator.

I used my ricer to get my potatoes super smooth

January Challenge - Bagels

Posted by - Dorrie

I love bagels; I love them smeared with butter or cream cheese or sandwiching a nice healthy stack of egg, cheese and bacon. But here in Colorado we don't really have anywhere to get a real bagel; my husband is always complaining that instead we have "circular bread".

So, for the January challenge I will be seeking (and hope you will search with me as well) a recipe for an authentic bagel. There are many ways to make this classic, so I hope to see lots of varieties and get lots of new ideas.

Whatever your bagel craving, I hope you have fun and enjoy! Happy New Year everyone and happy bagel making!

December Challenge - Shortbread

Posted by - Nancy

First off, I have a huge thank you for Rena and Brooke. When I joined the Have the Cake challenge in 2009, my month (May of 2011) seemed so far off. But as this year progressed and the list kept moving up, I suddenly found myself hosting in January 2011. Which is wonderful, since I have had my choice picked out and ready for the challenge for a while, but also a bit bittersweet since I am due to give birth to our second child January 10th.
I emailed Rena and asked her if I could be switched with someone since baking with a newborn and a toddler seemed highly unlikely. She was so nice to email Brooke and ask her to switch with me, which I am so grateful for. So thank you ladies for allowing me to move my place up in the challenge before my life gets really crazy!

On to my choice for the merry month of December: Shortbread.
Why shortbread? I love it first of all. But sometimes a good shortbread can be hard to find. It is such a simple cookie: flour, sugar, butter, and salt. Yet, I have tried some really bad shortbread. So why not learn to make it myself?
Second, it makes a nice gift. And with lots of choices for recipes and customizations, why not bake up some yummy shortbread for a holiday party (or to give the nurses in, say, the maternity ward)?
















Photo courtesy of Cook's Illustrated

So there you go, short, simple and sweet. I can’t wait to see the results.

The recipe: Traditionally, shortbread is said to have originated in Scotland, thus earning the name Scottish Shortbread. According to history, the recipe then moved through the United Kingdom becoming known as English Shortbread. As far as I can tell there are some differences between the two, but basically they produce the same thing: a crumbly, not too sweet, buttery cookie.

I am planning on using a recipe published in the November 2009 Cook’s Illustrated issue. If you would like to read how they came up with the recipe, you can find that article here: Best Shortbread.

Since I think I need permission to post their exact recipe, I found this similar one online.

joepastry.com
Shortbread Recipe

The classic proportions for shortbread are 1, 2, 3: one part sugar, two parts butter and three parts flour. These days shortbread recipes are both sweeter and richer than that. Surprised? The below recipe, inspired by Cook's Illustrated, boosts the sugar content by about 50% and the butter by about 25%, which is OK by me. The formula is:

8.75 ounces (1 3/4 cups) all-purpose flour
1.25 ounces (1/4 cup) of either corn starch or rice flour
5 ounces (about 2/3 cup) extra fine sugar
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cold and cut into small cubes
Preheat your oven to 425. Combine the flour(s), sugar and salt in the bowl of a mixer fitted with a paddle attachment. Stir on low to blend. Turn the mixer up to medium speed and add the cold butter. Beat 2-3 minutes until the butter is fully incorporated and a dough comes together. It will range in texture from crumbly to smooth depending on your flour and the ambient temperature.
Shape into classic "petticoat tails" by lining a 9" cake layer pan with a round of parchment or waxed paper, laying in the dough, covering it with another round of waxed paper, and pressing down on it with a second layer pan. Refrigerated the dough 30 minutes to firm it. Loosen the edges of the dough with a short knife, peel off the top layer of waxed paper, and turn the round out onto a parchment-lined sheet pan. Peel off the second piece of waxed paper.
Put the round into the oven and immediately turn the heat down to 300. Bake 20 minutes, then remove the round from the oven. Insert a 2" round cutter in the very center of the round (this will be removed later). Score the shortbread with a sharp knife, like spokes on a wheel, into 16 pieces. Use a cake tester or wooden skewer to poke regular holes in the shortbread (the holes are part decorative, part functional, as they allow gas and steam to escape, keeping the shortbread dense).
Return the shortbread to the oven and bake an additional 40 minutes until only very lightly browned. Remove from the oven and sprinkle on additional sugar. Cool 10 minutes then remove the round cutter (saving the cookie at the center for yourself) and slice the shortbread along the scores into blunt pie-shaped pieces. Cool completely, a minimum of 3 hours.

November Challenge: Persian Love Cake

Posted by -Shri

Spanish Saffron..if wishes were to bring Kashmiri Saffron..

Green Indian Cardamom

Happy in the knowledge that my turn for a recipe would come in April, had selected this light Chiffon Cake, which I had never baked: colours perfect for the spring, flavours from home. However, one was jolted out to reality to find that one's turn was speeded up to November; so finally did some baking after a few months absorbed in books, papers and grading!

The idea is to bake a Chiffon Cake. The original recipe for the Persian Love Cake was sourced from Epicurious. The recipe has been updated and changed a little. The colours and flavours of this Persian Love Cake suited the upcoming Indian festival of lights Diwali: cardamom, pistachios, rose petals...

The reviews at Epicurious, were very helpful. The layers are smaller and many reviews suggest increasing the amount of egg-whites: 4, 5 and 8 in some recipes. I have increased the amount of cardamom: a favourite in Indian cuisine for both savoury and sweet dishes.

One could not keep up with the golden Fall sunlight... and then the troop of goblins, clowns, witches, supermen and superwomen of all sizes and ages starting interrupting. Hence the slight delay! 



Ingredients

1 cup cake flour

14 tablespoons baker's sugar or superfine sugar, divided

1 1/2 teaspoons baking powder

1/4 teaspoon coarse kosher salt

4 large brown eggs, separated

1/8 tsp cream of tarter for whipping the eggwhites

6 tablespoons water [ substituted 3 tbsps of water with rose water]

/4 cup vegetable oil

Grated lemon peel of one lemon = 1 1/2 tbsps

Seeds from 6-7 green cardamom pods, crushed and powdered

1 tsp Gulkand = rose petal preserves

Frosting

1 3/4 cups chilled heavy whipping cream, divided

A pinch or more of saffron threads

[ this will reflect in the flavour;
I prefer a light touch]

2/3 cup powdered sugar

1 teaspoon rose water

Method

Preheat oven to 325°F.

Prepare two 8-inch-diameter cake pans with 1 1/2-inch-high sides.

Line pan bottoms with parchment paper.

Do not 'butter' anything!

Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl.

Whisk yolks, grated lemon peel, Gulkand, 3 tbsps of water, 3 tbsps of rose water in a small bowl until smooth.

Add yolk mixture to dry ingredients; whisk until smooth.

Beat egg whites alongwith 1/8th tsp of cream of tartar, in medium bowl until soft peaks form.

Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.

Fold whites into batter in 3 additions.

Divide batter between prepared pans.

Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.

Wait for a few minutes,

Run a knife around the edge between the cake and the pan,

Gently invert onto cooling racks.

Peel off parchment, and cool completely. ( Can be prepared 1 day ahead. Wrap and store at room temperature.)

For Frosting

Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.

Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals.

I have left the cake unadorned: time and sourcing issues.

The reviews at Epicurious were really helpful. Do not butter the pans. Do not put 'whole' cardamom seeds in the recipe. Add more egg whites. These were three important suggestions that were taken into account in this recipe.

October Challenge: Layer Cake with YOUR spin on it!!!

Posted by -Raquel


OK! I was suppose to post only next month, but when Rena asked me to step in early, worked out perfect since my husband birthday was Thursday and he asked for " something different ". When he says that, it's because I always bake something at my house...I always makes everybody cakes, and it's always something chocolate or something vanilla. This time he said he wanted something different, something I never done before. So I decided to do something with passion fruit on it. I LOVE passion fruit and I never tried on a cake, so I though it would be the perfect opportunity. The recipe I picked was from a website I dearly love and I always check her recipes. I could not get a picture of my cake because it was a surprise party and I had to run off the door with the cake so my husband didn't see it!!I will be making again and I will post the picture then! I will am posting today, cause tomorrow I will be out of town and unable to post then. But for now, here is the recipe:

Three tier chocolate cake with passion fruit filling

source: http://technicolorkitcheninenglish.blogspot.com/2008/01/three-tier-chocolate-cake.html

Cake:

6 large eggs

175g (6oz) caster sugar

185g (6.5oz) plain flour

15g (0.5oz) cocoa powder

Filling:

500g white chocolate, finely chopped

400g whipping cream

¼ cup (60ml) concentrated bottled passion fruit juice

To brush the cake:

½ tablespoon concentrated bottled passion fruit juice diluted in 4 tablespoons water

Ganache:

175g (6oz) dark chocolate, 55% solids

130ml (4.5oz) double cream

Start by making the filling: place the cream in a saucepan and heat until it is nearly boiling. Remove from heat and add the chocolate all at once. Whisk until the chocolate is melted and the mixture is silky and smooth. Add the juice, mix well; refrigerate it, well covered, for 4-6 hours or until set.

Make the cake: preheat the oven to 200ºC/400ºF. Oil a 25cm (10in) springform cake pan and line the bottom with baking paper.Put the eggs and sugar into a large heatproof bowl and, using an electric hand whisk, beat until tripled in volume, pale and thick (I used my Kitchen Aid, with the whisk attachment). The whisk should leave a trail in the mix. Sift in the flour and cocoa powder and fold in with the whisk. Pour the mixture into the tin and bake on the centre shelf for around 20 minutes, until risen and springy to the touch. Let the cake cool in the tin, then turn out onto a wire rack.When the cake is cool, split into three horizontally. Separate them carefully. The top of the original cake in the tin will be the top of the finished cake. Brush the bottom cake very lightly with the juice then spread over half the filling. Add the next layer and do the same with the juice and filling. Add the top.

Finish with the ganache: put the broken-up chocolate into a saucepan with the cream and heat gently. Stir well until the chocolate has melted. Spoon on to the centre of the cake a big spoonful at a time then spread with a palette knife, letting it drip down the sides. Do this at a reasonable speed as it will set in around 15 minutes.Decorate as you like.Serves 12-14

September Challenge: Soft Pretzels

Posted by - Rena

I'm so glad I got a chance to pop in for the challenge this month. I really wanted to post last month for Have the Cake's anniversary but I stayed with the schedule. This month we had a no-show for the challenge pick so I'm stepping in last minute.

Have the Cake started as a little idea to get me and my friends baking more often. I consider you all friends now and I hope you are enjoying the experience. I'm loving every minute!

Our challenge this month is to make soft pretzels! I have always wanted to make these. Growing up in New York City, soft pretzel carts are on every street corner. When I was younger, I would eat them all the time. Once you start to really understand what food sitting out on a New York City street corner means, they become a little less appealing. Thankfully, there is Auntie Anne's Pretzels. The first time I ate one of their pretzels, I almost fainted. The butter! Boy, they are tasty.

It might be dangerous to learn how to make these because if they are easy, I'm going to make them all the time. I like that there are a lot of possibilities. Searching through recipes I've seen a many interesting variations including:
Cinnamon & Sugar
Garlic
Salt
Sesame
Honey
Parmesan

I've attached a recipe with pictures. There is a lot of good information on the page so be sure to scroll down. There is rising time necessary for these so make sure you schedule that into your prep time.

http://www.wikihow.com/Make-Soft-Pretzels

There are lots of recipes online so you can hunt around if you like.
Good luck!

August Challenge - Galette

Posted by - Chaya

I was down to three items for us to bake and I jumped back and forth. Just a few days ago, I mentioned to Rena, something completely different. After all this indecision, I simply, selected one, the galette and I am happy with this and hope you are, also.

I made my first and only galette for another baking group, Baking with Dorie (Not Tuesdays with Dorie). Just to clarify, Baking with Dorie is for those who could not get into Tuesdays with Dorie after it closed the membership.

Once, I made that galette, I wanted to make many more but I didn't do it. I had originally approached the galette with some concern, fearful of the crust. It turned out to be the easiest recipe with a free form crust. Honestly, it was a snap. Made it in the food processor, kind of shaped it, made the filling, filling in crust, with hands, fold over sides. It was delicious.

A galette can be used for sweet and savory and I am thinking of making a savory one, a gluten free one - at that.

So here is the French galette in its simplicity and glory. They are rustic looking. Don't win beauty contests but that to me, is the beauty of the galette. I don't have to worry about presentation other than to make it look rustic.


The recipe is from Baking From my Home to Yours by Dorie Greenspan.
My Galette - this following paragraph is from my original post when I first made the galette.

"I was wondering what the purpose of a galette is and I am going to do some research. From a practical point, it is easier and faster than a pie or tart. The look which we call rustic, is not pretty like a pie or tart, but there is something about that fruit squeezed in the middle of that dough which is unique. It was a snap to make. The hardest part was the waiting while it sat in the refrigerator. I was going to make it in the food processor but I decided to use the mixer, since hubby just brought me a very nice gift in the form of a Kitchen Aid. All my daughters and daughter-in-laws, have one so it is only fair that Grannie, over here, should also be able to play. In sum, I loved this and it was easy to make. This is a winner."

A few exceptions to the rule. I did not use Dorie's crust, below, because I refuse to keep shortening, in the house. I used David Leibowitz's. I did not make the custard. Someone, who made it before me, deemed it not necessary and it wasn't, but by all means, feel free to use it. I used cherry jelly and I subbed strawberries and blueberries which saved the work of removing skins from peaches and apricots. I think, everyone did.

I made the recipe that did intimidate me, a bit, to one that was a cinch. I plan to make another and I will get the recipe for the crust and post it here.
Dorie's recipe:

Summer Fruit Galette by Dorie Greenspan


from Baking From My Home to Yours

Good For Almost Everything Pie Dough for a single crust, chilled (pg 442)

2-3 tablespoons jam or marmalade

about 2 tablespoons graham cracker crumbs

Fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches, 8-10 firm plums or 2 stalks rhubarb

Decorating (coarse) or granulated sugar, for dusting



For the Custard

3 tablespoons unsalted butter, melted and cooled

1/3 cup sugar

1 large egg

¼ teaspoon pure vanilla extract

Confectioners’ sugar, for dusting

Getting Ready

Center rack in the oven and preheat to oven to 425 degrees F. Line a baking sheet with parchment (see below) or a silicone mat.

To make it easier to move the pie dough onto the baking sheet, roll the dough between sheets of parchment paper ( in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.

Roll the dough into a large 1/8 inch thick circle. Using a pastry wheel or a paring knife, time the dough to a 13 inch diameter. Using a cake pan or a pot lid as a template and the tip of a bunt kitchen knife as a marker, lightly trace a 9 inch circle in the center of the dough- this is the area for the filling.

With the back of a spoon or a small offset spatula, spread some of the jam over the circle- how much will depend of the jam flavor you want.

Sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you’ve got particularly juicy fruit. Put a piece of plastic wrap or wax paper over the dough and refrigerate it while you prepare the fruit.

Wipe the apricots, nectarines or plums clean with a damp towel and cut in half; discard the pits. Blanch peaches for 10 seconds in a pot of boiling water, transfer them to a bowl of ice water to cool, then slip off the skins. Halve and pit the peaches or peel rhubarb to remove the strings, and cut into 1 to 2 inch pieces.

Arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling. As you lift the dough and place it on the filling, it will pleat. If you’re not in a rush, freeze the galette for 15 minutes to give the crust a rest.

Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of sugar. Bake galette for 25 minutes, or until the crust is brown and the fruit is soft.

Meanwhile, make the custard

Whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed.

Remove the baking sheet from the oven (leave the oven on), and carefully pour the custard around the fruit. Depending one how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. Pour in as much custard as you can, then carefully return the pan to the oven.

Bake for another 12 to 15 minutes, or until the custard is set- it shouldn’t jiggle when you gently shake the pan. Cool the galette on the baking sheet on a rack to cool. The galette can be served when it is just warm or- my preference- when it has reached room temperature. Dust with confectioners; sugar just before serving.

Good for Almost Everything Pie Dough

For a 9 inch Single Crust

1 1/2 cups all purpose flour

2 tablespoons sugar

3/4 tsp salt

1 1/4 sticks very cold unsalted butter, cut into tbsp size pieces

2 1/2 tablespoons very cold vegetable shortening, cut into 2 pieces

About 1/4 cup ice water

Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface. Shape the dough into a disk and wrap it. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).

March's challenge!

Posted by - Veronica

I have just three words for you, bakers: Tira. Mi. Su.
I believe this translates from the Italian as "Yum. Nom. Num." At least, that's what it says on the internet.



Seriously, tiramisu is one of my favorite desserts, and something that I always consider a delicacy when I see it on a restaurant menu. Because, who makes tiramisu at home? Not me, certainly. And even though I'm choosing it now, I'm still a little intimidated by it. But I found a great recipe over at All Recipes, which has a ton of reviews. Also some helpful advice in the reviews, so I definitely recommend popping over and reading. I'll note some of them here, though, as well.

Ingredients

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat, and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

2. In a medium bowl, beat cream with vanilla until stiff peak form. Whisk mascarpone into yolk mixture until smooth.

3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.

4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Here are some of the tips I read that I think will be helpful.

1. Use soft ladyfingers. I guess they come in both hard and soft, and the soft ones work much better in tiramisu. I read this in the comments of more than one recipe, so it must be true.

2. Double the coffee/rum mixture. Many people said they needed to do this.

3. Refrigerate at least 24 hours if possible. Apparently the flavors really come together after 24 to 48 hours.

Bon Appetit!

Feb Challenge: Red Velvet Cupcakes - For Love!

Posted by - Tina


Ahhhh, Amore. :)

With Valentine’s Day this month, I wanted a recipe for cupcakes (my personal addiction) that combined my favorite color (red) with my favorite thing (chocolate). This recipe is all of those things. Wooo hoooo!

When I lived in New York I was addicted to the Magnolia Bakery. Now I’m in London, Hummingbird Bakery is where I get my regular cupcake fix. I’m going to post the Hummingbird Bakery version, and give you a link to the Simply Recipes Red Velvet Cupcakes recipe as a way to do some comparing. There are variations in the ingredients like the type of flour and the type of cocoa (I think it’s down to whatever ingredients you can easily find) , as well as the metric vs imperial and Celsius vs Fahrenheit differences, but both recipes get good reviews overall. I’m just so happy that this is essentially Red Devil’s Food Cake. How fab is that?

So now you have something sweet to offer your sweety on the 14th, you can freeze them for prolonging the sin, or you can offer them to your kid’s school class with a candy heart on top and be the Cool Mom.

Happy Valentines Day, All!!! May these little red cups of chocolate love make you smiley, hopped up on sugar, and all kinds of in Lurve!!!!



Red Velvet Cupcakes by Hummingbird Bakery, Notting Hill, London

• 60g unsalted butter at room temperature
• 150g caster sugar
• 1 egg
• 10g cocoa powder
• 20ml red food colouring ( preferably Dr. Oetker Food Colouring)
• 1/2 teaspoon vanila extract
• 120ml buttermilk
• 150g plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 teaspoon white wine vinegar
• 1 quantity of Cream Cheese Frosting
Makes 12 cupcakes

Preheat the oven to 170C (Gas mark 3)

Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed.

Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.

Add to the butter mixture and mix thoroughly until every combined and coloured ( scrape any unmixed ingredients from the side of the bowl with a rubber spatula.)
Turn the mixer down to slow speed and slowly pour in half of the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated.

Repeat this process until all the butter milk and the flour have been added. scrape down the side of the bowl again.

Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar.

Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Spoon the mixture into the paper cases until two-third full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.

A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the Cream Cheese Frosting on top.

Cream Cheese Frosting

• 300g icing sugar, sifted
• 50g unsalted butter, at room temperature
• 125g cream cheese, cold

Makes enough to frost 12 cupcakes

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment ( or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed .

Continue beating until the frosting is light and fluffy, at least 5 minutes. DO NOT OVERBEAT, as it can quickly become runny.

January Challenge: Rugelach

Posted by - Michelle

When I was a girl, my grandmother made rugelach. In honor of her and this remarkable new year, I submit this recipe for January. I'm also posting a bonus recipe from a friend for a Christmas Butter Crunch. Happy Baking!

image via Real Simple

Ingredients

• 3 tablespoons granulated sugar
• 1 15-ounce package refrigerated piecrusts (such as Pillsbury). If you are ambitious, make a pie crust from scratch.
  
• 1/3 cup apricot jam (or jam of your choice)
  

Directions

1. Heat oven to 400° F.
2. Sprinkle the work surface with 1 tablespoon of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tablespoon of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).
3. Cut the roll into 3/4-inch-thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.
4. Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack.

__________________________________________

Christmas Butter Crunch

Ingredients:
1 cup butter
1 1/4 cup sugar
2 Tbl water
2 Tbl light Karo syrup
1 bag chopped almonds, enough to cover a 13 X 9" pan
12 oz. semi sweet chocolate bits

Melt butter in pan. Stir in sugar, water and Karo syrup. Cook and stir over moderate heat until 300 degrees or light brown. Brown almonds in oven. Stir into mixture quickly. Quickly pour mixture into greased pan. It will contract as it hardens.

Top/Bottoming
melt 12 oz. semi sweet chocolate bits over double boiler. Spread melted chocolate over top of harden mixture and sprinkle 1/2 of browned almonds on top. When this has cooled, repeat on other side.

Break into pieces and enjoy.