food

Compiled Recipe – Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie

Ingredients:
* 8 oz. unsalted butter (2 sticks; 225 grams) , soft but cool, about 65◦F (18◦C), plus more for greasing skillet
* 4 ½ oz. white sugar (2/3 cup; 125 grams)
* 8 oz. light brown sugar (1 cup, gently packed; 225 grams)
* 1 oz. malted milk powder (about ¼ cup; 25 grams)
* ½ oz. vanilla extract (1 tbsp; 15 grams)
* 2 tsps. Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
* 1 tsp. baking soda
* ½ tsp. baking powder
* 1/8 tsp. grated nutmeg
* 1 large egg (about 1 ¾ oz; 50 grams) straight from the fridge
* 12 ½ oz. all-purpose flour, such as Gold Medal (2 ¾ cups , spooned; 355 grams)
* 12 oz. assorted dark, milk or white chocolate (not commercial chips), roughly chopped (about 2 cups; 395 grams)

Preparations:
1) Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

2) Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.

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food

Compiled Recipe – Swiss Meringue Buttercream

Swiss Meringue Buttercream

Ingredients:
* 2 cups granulated sugar
* 10 egg whites
* 2 lbs. unsalted butter
* 1 tbsp. vanilla
* 1 pinch salt

Preparations:
1) Find a pot that your mixer bowl can rest on top of without touching the bottom.  Fill this with enough water that when the bowl in sitting on top of it, it’s not touching the bottom of the bowl.  Bring this to a simmer on the stove.  Meanwhile, put the sugar, egg whites, and salt into the mixer bowl. Don’t separate whole eggs for this recipe to get the egg whites.

2) Put the mixer bowl of egg whites and sugar over the simmering water (now a bain marie) and whisk lightly while heating until they reach 150◦F.  Use your candy thermometer to monitor the temperature.  If you don’t have a candy thermometer, you can test with your finger: the egg whites should feel hotter than warm but not painfully hot and if you rub it between your fingers, you wouldn’t be able to feel any sugar crystals.  Transfer the bowl to the mixer and with the whip attachment, start whipping!  You’ll likely find that you need to start slow (around 3 or 4 on my stand mixer) until they get frothy and then bring the speed up (to around 8).  Continue whipping 10 – 15 minutes until you have a meringue with stiff peaks that is cooled.

3) Now, switch to the beater attachment on your mixer and start adding the butter, a bit at a time, until it’s entirely incorporated.  If your buttercream starts to look soupy part way through, that’s normal.  Just keep beating.  If the buttercream starts to look curdled part way through, that’s also ok.  Just keep beating.  Does something feel strange about it and you’re certain you’ve made a mistake and you’ve been beating for a couple of minutes and nothings changing?  Also normal. Just keep beating.

4) Add the vanilla, or flavouring of your choice (sky’s the limit but we tend to make a lot of lemon around here) and continue to beat until well mixed.  The buttercream is now ready for your cake!  It can be made up to a week in advance and stored in an airtight container in the fridge.  It also stores well in the freezer for about 3 months.  Leftovers top cupcakes quite nicely, I find as well.  If your buttercream is cold, be certain to give it time to properly return to room temperature before you use it.  You can beat it again just prior to frosting if it’s been chilled.

5) Temperature is something you might want to think about when making buttercream.  I live in a house that’s cool in the winter (< 18C) and downright hot (> 30C) in the summer.  I sometimes have to fight these temperature swings when making buttercream.  If you also live in this kind of environment, keep reading for tips on how to get your ingredients and your meringue at a more typical room temperature.

6) For your butter, once it’s cut into pieces: if you poke the pieces and they completely mush, the butter is too warm.  If you poke the pieces and your finger makes no indent whatsoever, the butter is too cold.  If the butter is too warm, you can cool it for a few minutes in the fridge while you prepare the meringue.  If it’s too cold, you can wait a little longer and check again before starting the meringue, or if you’re brave, pop it in the microwave for short, < 20 second cycles, at 50% power until it’s softer.

7) For your meringue: Touch a bit of meringue onto your bottom lip. It should feel just slightly cool.  If that’s the case, you’re ready to go.  If the meringue is still a tad hot you can put it into the fridge for 5 minutes (no more!) or continue to whip for a minute or two while holding an ice pack along the sides of the bowl.  It’s over 30 degrees Celsius right now in my city and I don’t have air conditioning.  I had to use a bag of frozen peas to cool down this bowl of meringue – it’s that DAMN HOT (just as an aside).  If your kitchen is actually ‘temperate’, beating the meringue for 10 to 15 minutes should produce a meringue with perfect peaks and at just the right temperature.

8) For your buttercream:  If you added the butter and it was a bit too cold, it may take a lot of beating to get rid of the curdled look and move on to the smooth stage.  A pair of warm hands, or a wash cloth that’s been soaked in hot water placed around the sides of the bowl will bring everything back up to the right temperature reasonably quickly.

 

 

 

food

Compiled Recipe – Chocolate Raspberry Mousse

Chocolate Raspberry Mousse

Ingredients:
* 3 ½ oz. (100 grams) bittersweet dark chocolate, broken into small pieces
* 1 cup (250 mL) 35% cream
* 2 tbsp. (30 mL) sugar
* 1 tsp. vanilla extract
* 1 ½ cup (375 mL) fresh or frozen raspberries, thawed and drained

Preparations:
1) In a small heatproof bowl set over a saucepan of simmering water, heat 1/4 cup (60 mL) of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (return it over the pan of hot water if it doesn’t all melt being careful not to overheat it).

2) In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla extract just until stiff peaks form.

3) Fold one-quarter of the whipped cream into chocolate mixture then fold back into the remaining whipped cream. Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries.

4) Serve immediately or refrigerate for up to 8 hours.

food

Compiled Recipe – Ube Leche Flan Cake

Ube Leche Flan Cake

Ingredients:

(For Leche Flan Layer)
* ½ cup sugar
* 8 large egg yolks
* ½ cup condensed milk
* 1 ½ cup evaporated milk

(For Ube Cake Layer)
* 3 large eggs
* ¾ cup sugar
* ½ cup vegetable oil
* ¾ cup ube halaya
* 1 cup all-purpose flour, sifted
* 1 ¼ tsp. baking powder
* ½ tsp. salt

Preparations:
1) Preheat oven to 350°F. Place tray with water for the water bath in the oven on the rack.

2) Make the Caramel for leche flan: In a saucepan, add sugar. Place over medium heat. Let stand until edges begin to melt and brown, then swirl the pan, away from the heat as needed to prevent burning, to completely melt the remaining sugar and caramelize. Keep hot.

3) Pour caramelized sugar into the hot pan. Tap and swirl the pan as needed to spread the caramel evenly over the bottom of the pan. Set aside.

4) Meanwhile, make the Leche Flan: In a large bowl, whisk sugar, egg yolks, and condensed milk, then evaporated milk until smooth. Set aside.

5) Make Ube Cake: In a large mixing bowl using a whisk, whisk eggs, oil, and sugar together until well mixed. Add ube, and whisk until well combined.

6) Add flour and baking powder. Sprinkle in salt and fold in flour. Mix until just well blended.

7) To assemble, pour leche flan batter over the caramel in the cake pan. Pop any bubbles that form on the surface. Slowly pour the ube cake batter over the leche flan batter. Cake batter will float on top.

8) Place cake pan in the oven with the water bath, and bake for 50 to 60 minutes or until the cake is completely set. Remove from the oven and place on a wire rack. Immediately run a knife around the edges and down to the flan underneath the cake. Place a plate with a rim over the cake pan and quickly flip over. Caramel should gradually pool onto the plate. If not, gently tap or run the knife again around the pan to help release the flan from bottom and remove cake pan. Let cool completely. Chill until cold. Serve cold.

 

 

 

food

Compiled Recipe – Mulled Wine Syrup

Mulled Wine Syrup

Ingredients:
* 1 bottle of red wine
* 1 cup of sugar
* 3 to 4 pieces of orange peel
* 1 vanilla bean, split but not scraped
* ½ of whole nutmeg
* 2 cinnamon sticks
* 5 cardamom pods
* 2 star anise
* 3 tbsps. pink peppercorns

Preparations:
1) Toast the nutmeg, cinnamon sticks, cardamom, star anise and peppercorns on a pan, over medium heat, for about 2-3 minutes until fragrant.

2) Combine spices, sugar, vanilla bean and orange peel with a bottle of red wine in a medium pot.

3) Bring to boil and lower heat.

4) Reduce for 30-40 minutes until consistency is thick.

5) Chill overnight.

6) Strain into an airtight container until ready to use.

 

 

 

food

Compiled Recipe – Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies

Ingredients:
* 1 ½ cup butter
* 1 cup white sugar
* 1 cup brown sugar
* 3 medium eggs
* 2 tsps. vanilla extract
* 4 ¼ cups all-purpose flour
* ½ tsp. semi-sweet chocolate chips
* 1 cup peppermint candies, coarsely crushed

Preparations:
1) Preheat oven to 375°F.

2) In the mixer, cream butter until soft then add sugars. Beat until smooth and fluffy.

3) Add eggs, one at a time, beating well after each addition. Stir in vanilla.

4) In a bowl, sift the dry ingredients together. Add to the creamed mixture.

5) Fold in the chocolate chips and candies.

6) Drop or scoop cookie dough on baking sheets, 1 to 2 inches apart.

7)  Bake for 10-12 minutes.

 

food

Compiled Recipe – Chocolate Coconut M&M Brand Macaroons

Chocolate Coconut M&M Brand Macaroons

Ingredients:
* 3 large egg whites
* ½ cup sugar
* 1 package (14 oz.) sweetened flake coconut
* ½ cup M&M’s Brand Baking Bits Minis

Preparations:
1) Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or nonstick baking liners. Position the oven racks at the top and lower third of the oven.

2) Stir together the egg whites, sugar and coconut in a large bowl until the coconut is evenly moistened. Gently fold in the Baking Bits until they’re just incorporated.

3) Scoop the coconut mixture onto the prepared baking sheets by the tablespoon. Bake for 20-22 minutes or until the coconut is golden brown and the cookies hold together. Allow the cookies to cool before removing them from the baking

 

 

food

Compiled Recipe – Caramel Apples

Caramel Apples

Ingredients:
* 1 cup sugar
* ¾ cup heavy cream
* ½ cup unsalted butter
* ½ tsp. salt
* ¼ cup heavy cream
* ½ tsp. vanilla extract
* 8 apples

Preparations:
1) Attach a candy thermometer to a medium, heavy bottomed saucepan. Add sugar, ¾ cup heavy cream, unsalted butter and salt.

2) Whisk and cook over high heat until temperature registers 246◦F (firm ball stage). Turn heat off and carefully add ¼ cup heavy cream and vanilla extract.

3) Dip prepared apples into mixture, turning to coat and letting excess drip off. Use a teaspoon to baste hard-to-reach spots. Coat bottoms with preferred toppings, pressing firmly to adhere.

food

Compiled Recipe – Avocado Popsicles

Avocado Popsicles

Ingredients:
* 1 cup water
* ½ cup sugar
* 1 medium avocado
* ¼ cup lime juice
* 1 tsp. vanilla

Preparations:
1) Heat sugar and water in a medium saucepan over low heat until sugar is completely melted. Cool completely.

2) Mash avocado with an avocado masher, mashing out as many lumps as possible. Add lime juice and mash some more. Whisk in vanilla and sugar water. Pour into popsicle molds and freeze until hardened. (Makes about 5 regular sized popsicles.)