Cupcakes and Ice Cream For Your Health?

October is Breast Cancer Awareness month. My gran was among the one in eight women who are diagnosed with breast cancer in their lifetime. She fought it valiantly and with dignity, only to have it metastasize and come back stronger years later. Since she has had such an impact on me and my love of cooking and baking, this month I wanted to focus on recipes that would show my support for her and bring attention to the work of organizations that support women who are fighting this disease. How appropriate that I would be sent a case of POM Wonderful 100% Pomegranate Juice just as October begins - many studies demonstrate pomegranate may be helpful in the prevention and treatment of various types of cancer including breast cancer!

I had used POM in my smoothies before, but never in my cooking and baking. There seemed to be so many interesting recipes out there and I didn't quite know where to begin, so why not with dessert? POM Velvet Cupcakes with a Pomegranate Cream Cheese Frosting, served with Pomegranate Ice Cream.

I started with the ice cream. I don't have a ice cream maker, unless you count the Play and Freeze Ice Cream Ball (and I don't, unless my nieces and nephews are around to do the shaking), so Nigella Lawson's No-Churn Pomegranate Ice Cream recipe caught my eye straight away. It was really simple, only four ingredients, and took just minutes to prepare. Beating the cream prior to freezing made such a difference in the texture - I could tell it would from the beginning and it made it really hard to wait while it set in the freezer!

I next turned to the cupcakes. I chose the Pom Chocolate Cupcakes recipe from Epicurean.com as it had a good balance between the amounts of cocoa and pomegranates. Besides, I wanted to be frugal with the use of the POM - they sent me 8-8oz "mini-bottles" and i wanted to stretch them as far as I could!

For the frosting, I modified a Pomegranate Cream Cheese Frosting recipe posted by swirlycinnacakes on recipeczaar.com, swapping the pomegranate molasses for straight POM juice, adding enough to make the frosting my desired consistency.

How did it taste? Wonderful! The ice cream was smooth and creamy, with a great POM flavor and a hint of lime, while the cupcakes were moist and chocolaty. You can't really taste the pomegranate in the cake itself per se, but it gives that little extra something that makes it really stand out. The frosting? Yum. Pink, tangy, POMmy and not too sweet. I would certainly make them again.

In my Grandmother's Kitchen

"Life is what happens to you while you are making other plans"

- John Lennon, Beautiful Boy

Sigh.

It all starts with the best of intentions: I am going to bake. I am going to cook. I already do those things so how hard will it be to do this and post it on the blog, even just once a month? Then life begins to happen.

I am among the millions of unemployed in the US. When I left my last job because the pollution was making my lungs bleed, things looked promising. I would recover on the coast where the air was clear and do some consulting work, manage a few events/parties a month, but for the most part there was no fear or concern. I could always go back to work, right?

Right. Four weeks after I started to look for a new job, the economy tanked. I have moved in with my parents, moved across country and back, and sent out 1000+ resumes. Cooking and baking faded into the background. With a weekly food allowance of $20 it is limiting to say the least! But the intentions were still there.

This past weekend I found the file that contains my grandmother's recipes. Gran was a farm girl and a farmer's wife, she raised a family during the depression and was one of the toughest birds I'll ever know. When her mother died, her older brothers sold everything in the house at an auction and didn't even let her go inside to save her recipe box - I don't think she ever forgave them. When I heard that I made sure all her recipes cards were photo copied front and back and stored in my fire-proof safe, she never need worry that the same fate would come to her box. When she died five years ago I tucked them away and hadn't looked at them since.

Most of my early memories of food involved my Grandma. I remember standing on a chair pulled up to the counter in the kitchen and watching her bake or cook for whatever event was coming up that week - she was a member of every Women's Club there was and never missed a bake sale, potluck, or bazaar. I thought it was so great that I was allowed to sift the flour in the Hoosier cabinet sifter, and lick the beaters. We watched Julia Child together every day, and cooked lunch together every noon. Julia was great, but I thought Grandma was the best cook and baker of them all! It is funny, the perspective of a 5 year old. When I saw the recipes staring up at me, something in my mind told me it was time to pick them up. If she could weather the depression and still cook such great food, I might be able to learn a thing or two now while I find myself in my own personal depression.

Except I am not so keen on the cans cream of (fill in the blank) soup, the gelatin salads, the frozen whipped topping, and the canned vegetables. There has to be a way to have all those feel-good recipes without the processed convenience food and still save a bit of money. So that is my challenge: update my Gran's recipes. I can't promise they will be healthier, she loved to bake and most of her recipes were for desserts, but without the additives and preservatives at least they will be a good treat every so often.

I would never have thought that I would be sharing these with anyone, but sometimes the most exciting things happen when you are making other plans.

Cheers,

Amy

Daring Bakers April Challenge: Orange and Gingerbread Biscotti Cuz it Makes You Feel Good Cheesecakelettes

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I can't believe it has been so long since I posted.  In my defense, this has been one of the worst years ever.  And one of the best years ever.  Both the good and the bad have consumed me in different ways.   This month is a particularly bad month, and when I have a bad month I tend to eat and my food of choice is:

I swiped this photo from their website but only because Oh. My. I love their products.  If you see this logo stop and buy some right away.  It doesn't really matter what kind, its all good.   Whether it is the Tahitian Vanilla or the Pistachio or the Rose Petal Champagne Sorbetto I am hooked on Ciao Bella Gelato.  This month I discovered the Maple Ginger Snap and thought it was the best thing ever.  Sigh.  As I said it has been a bad year.

Anyway, when I heard that the Daring Bakers were going to make cheesecake this month, I thought it would be great to pay homage to my new favourite flavour combination.  Starbucks was having a clearance on their White Chocolate Macadamia Nut Gingerbread Biscotti left over from Christmas (I know,  know but of course I waited until the very last moment to do this so I had to work with what was available!) so I used that for the crust instead of traditional graham or shortbread.  I pressed them into muffin tins lined with silver baking cups to make cakelettes instead of a cake.  But when it came time to make the cheesecake batter, I realised there as no maple syrup or flavouring to be had at my house.  Not a drop.  We who usually have three open bottles had nothing.  So I improvised.  Instead of maple I added Triple Sec for a nice orange flavour, and also topped the cheesecake with a lovely orange sauce before crumbling more biscotti on top.
 

I must say it was tasty enough to make me forget about the Maple Ginger Snap Gelato that inspired my original recipe.  Well, almost.

The original recipe can be found here.  The cakelettes only took about 30 minutes to bake rather than the usual 50 minutes.

The orange sauce is super easy but very sweet.  I would adjust the amount of sugar down next time.

3 T granulated sugar

4 tsp corn starch

2/3c fresh orange juice

3 T Triple Sec

Stir over high heat until boiling.  Set aside to cool before spooning over your cheesecakelette.

Thank you Jenny for a tasty and fun challenge!  Check out the Daring Bakers Blogroll to see all the amazing creations.

Daring Bakers February Challenge: Three-bite Chocolate Valentino S'mores Cake

One of my most favourite books is Mireille Guiliano's French Women Don't Get Fat. There is such a joy in eating the way she describes the French way of eating for pleasure! One of the ideas she presents is this: the most enjoyment is packed into the first three bites of anything we consume. I have to agree. However I also grew up a member of the Clean Plate Club and only eating three bites of a wonderful dessert is something I just cannot do. So when I saw the Daring Baker's February Challenge I cringed. Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia's "most flamboyant food ambassador, Chef Wan. How would I only have three bites of that?!?

Then a wonderful thought popped into my mind. Why not make the cakes small enough that three bites would allow me to eat the whole thing! SO that is what I did. I baked the cake in a 9x12" pan, then cut out individual cakes with a small heart-shaped cookie cutter, and it worked out beautifully.




My next dilemma was deciding how to make this cake my own. The recipe contains three ingredients and how we interpret them is part of the challenge. We also were supposed to make a topping for the cake, either ice cream or whipped cream or non-dairy whip. Now, one of my resolutions this year was to but some real thought and dedication into these DB Challenges in 2009. No longer can I count myself as one of the "newbies". So I thought it would be fun to make this a S'mores inspired cake. I used Whole Foods 360 brand Semisweet Chips mixed with Chocolove's Organic Dark 73% Cocoa bars for a bit of loveliness. My topping was a homemade marshmallow creme recipe I found on the Kattitudes blog.  I know it might be bending the rules a bit, but it is so incredibly delicious I thought you might not mind.  (note: if you make her recipe it makes a LOT of creme - I halved it and still had a lot left over).  Then we crumbled graham crackers on top.

It was wonderful.  Just exactly the right size - and I enjoyed every bite.  Special thanks to my assistant on this challenge... my niece Amber!  This is her with "Flat Maddy", who is visiting from Texas.  The only trouble we had was we forgot to add the butter to the chocolate and it seized up on us pretty good when the eggs were added.   We are glad to say that adding the butter in afterwards still gave us a nice cake.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Notes: 

-This recipe comes together very quickly with a hand mixer.
-This is a very decadent cake that will sink a little as it cools but will still hold its shape.
-Very dense and fudgy cake that tastes divine.
-The top forms a light crust kind of like a brownie
-Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use.

-Don't forget the butter!

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

Homemade Marshmallow Creme

2 cups sifted confectioners sugar

1/2 tsp salt

3 egg whites

2 cups light corn syrup

1 T vanilla extract

In a large bowl, combine egg whites, syrup, and salt.  Beat for 10 minutes until thick.  At low speed, add confectioners sugar.  Add vanilla extract and beat until blended.  Makes two quarts.

Happy New Year

(Photo By Lars Sundstrum)

As we all walk into this new year with new challenges let us remember that the relationships built along the way are most important - our relationships with our God and with each other.  Thank you for being an important part of my 2008, and I look forwards to getting to know you all even more in 2009.

Amy

Daring Bakers December Challenge: Chocolate Cinnamon Yule Log, better known as my Christmas ChocolateComa

I could hardly wait to find out what our December Challenge would be for the Daring Bakers. Christmas is my favourite time of year, and I am all for putting in the effort for a  great holiday dessert, so I was geared up for a complicated, long recipe that would turn out some fabulous feast.  However I was shocked when it was announced:  The Challenge this Month is - a French Yule Log!

Huh?

There is more than one kind of yule log?  Something other than the rolled-up, larger than life Ho-Ho we generally call a yule log here in the States?  Oh yes, there is!  This is more like an ice cream cake, with layers of goodness surrounded by a mousse covered in chocolate.  Our challenge, hosted by Hilda of Saffron and Blueberry and Marion of Il en Faut Peu Pour Etre Hereux, needed to have six elements: a dacquoise layer, a mousse layer, a creme brulee layer, a praline crisp layer, a ganache layer, and an icing layer.   That was a little intimidating to say the least!  But when you broke it down into the individual elements, it wasn't so bad.  All the elements are assembled with the icing topping it all off, so when you cut into it there is a really nice effect.  This being my first attempt at a yule log I decided to keep it simple - a chocolate hazelnut dacquoise, chocolate mousse, dark chocolate ganache, a cinnamon creme brulee, and used Special K in the praline crisp.  It was topped off with a Cinnamon chocolate icing.  

I have mentioned before that I do not own a food processor, a stand mixer, or even a hand mixer.  Even now that I am living at my parents I often do not use their hand mixer or food processor - if it was fine for my grams without one, it would be fine for me was my thinking.  Well... lets say that I have altered my opinion on this one!   Mom's handmixer was the same one she received as a wedding present in 1969.  For 39 years it did the job (that gives you a sense of how often mom bakes).  Earlier in the month I burned out the motor making Christmas cookies for my sister's cookie swap so I knew I needed to go at this one on my own.  After making the dacquoise layer and attempting the mousse my arm gave out and I gave up... and ran to Target for a new mixer.  The eggs just wouldn't beat enough with my limited arm strength and I had to start over.   I also had some trouble with the creme brulee setting even though it baked for a LONG time.  Finally that was frozen knowing it was less than scrumptious but ready to move on.   I have a feeling it might be better the next time I try making this, now that I am familiar with all the steps.  The basic recipe for a French-style yule log by Flore of Florilege Gourmand is translated splendidly here.

During Assembly:  Putting it all together in the metal pipe of some sort that Dad spent two days sourcing.  (Completely DIY - note the duct tape to protect my fingers from the jagged edges!  He didn't want to spend the $14.95 to buy the PVC pipe, I knew I could never tell him the mold from Sur La Table was $41.00!  After everything was in the pipe I trimmed the edges so there would be every element in every slice.

The layers looking pretty!  Boy was this rich, next time I think a little lightening up is in order, or a little more creativity on my part.

New Year's Resolution - to put more time and thought into these challenges, including the presentation.  I am so inspired by the work of my fellow DBers I look forwards to stepping things up a bit!

Happy New Year all,

Amy

Daring Bakers November Challenge: Caramel Cake-simple Just darn good.

Nothing like waiting to the last minute to complete a challenge, no?  This is beginning to be a bad habit...

I mean, when our recipe is Shuna Fish Lydon (from Eggbeater) 's signature Caramel Cake, one would think I would have made this right away.  I LOVE caramel, love love love it.  Caramel candies, caramel cupcakes, caramel ice cream... I could have kissed Dolores from Culinary Curiosity, Alex (Brownie from Blondie and Brownie), and Jenny of Foray into Food for choosing such a great challenge.  Pumpkin Caramel cupcakes anyone? or maybe Caramel Apple Cinnamon Cake?  I would bake and serve as our dessert for Thanksgiving!

But then mom came home and told us she bought a pumpkin cheesecake from a pieshop to remain nameless (Cough! MarieCallendars! Cough!) so we would not need any other dessert.  What to do?  I had waited until the end of the month to get this done and now we wouldn't NEED cake?  Who needs cake?  You have cake just because YOU CAN.  So guess what mom is having for her birthday cake on Sunday... Shuna Fish Lydon's Caramel cake.

Don't tell me you don't need cake...

The scrumptious recipe for Shuna's Caramel Cake is located here.

So how did it turn out?  I have to wait for the "official" tasting, can't have a big bite out ofa birthday cake a few days early, but each individual part was tasty.  I first made the caramel syrup.  It took a lot longer than I though it would to turn an amber color.  

I wish I had let it cook up a bit more but I was afraid I would burn the batch.  It ended up looking a lot more like honey than caramel.  But the taste was great!  

Then I made the cake itself.  Easy Peasy.  Well, I accidentally added double the amount of butter I was supposed to, so I made a double batch of batter instead.  It was just the right amount for the gigantic Bundt pan I found in mom's cupboard.  It did almost overflow when it rose but in the end it was a great looking cake.

But here is where I hit the wall - Caramel buttercream.  So I used the recipe more like a guideline than a recipe...big deal, right?...everything was in there!  But somewhere along the way I added way too much powdered sugar, and then way too much cream, and when it was all done I couldn't get the frosting to stay on the cake.  So I did what any self respecting amysing baker would do - I heaped it on in a big glob.  If I can't make it pretty then at least I can cover up all the imperfections long enough to take the picture, which is what I did.  Look close and you can see the buttercream is beginning to separate right on the cake.  And the caramel drizzle is on there, I swear, it is just so light it blends in with the rest of the goopy buttercream.

It was a good challenge.  I might actually make this one again soon.  I still have an hankering for pumpkin caramel cupcakes!