Showing posts with label marble. Show all posts
Showing posts with label marble. Show all posts
Wednesday, August 17, 2011
Marbled Coconut Bread and adapting
There are still a whole bunch of delicious recipes I have to share with you from my pre-move days, but I wanted to tell you about this one first. A simple, homey and uncomplicated cake, this marbled coconut bread is the first thing I have baked in my newly adopted kitchen, a place that is, well...not without restrictions.
Wednesday, October 13, 2010
Giant Marble Cookies
Here's a riddle for you. What's better than a cookie? A giant cookie! And this thought pattern was all the logic and incentive behind these giant marble cookies. Welcome inside my head. It's a strange place. 
Wednesday, February 17, 2010
Chocolate Covered Marble Pound Cake
I love making marble cake. It's my go to when I'm baking for people whose preferences I don't know - who doesn't like marble? And this recipe really delivered. I've been taught to be skeptical of cake recipes that call for cocoa powder instead of chocolate, but this was moist and delicious.
One thing that was strange about this recipe was the baking directions - it baked for a while at 350, then more at 325, then even more covered. I don't think I've ever baked a cake covered before, but I figured I would follow the instructions as they were written, and I wasn't sorry. I guess because loaf pans are so deep, they take a while to cook through, and you don't want the top to burn.
Luckily the cake popped right out of the pan, and once it cooled I covered it with a thick chocolate glaze, that set up hard. There's something about a loaf cake that I like too - maybe it's the neat slices. I really hate cutting up my own cakes - not because I can't bear to slice in to them, but because I usually make a mess of it. Luckily I can usually find someone else to slice.
Time to go back to watching ice skating. And ski jumping. And snowboarding. And bobsled.
Tip of the Day: Most loaf pans are either 9x3 or 8x4, which can be used interchangeably. If you double a loaf pan recipe, you can use a standard bundt or tube pan, though baking times will likely be less.
Recipe:
Marble Pound Cake (from RecipeZaar)
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/3 cups sugar
2 eggs
1 tbsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp melted butter
2 tbsp cocoa powder
Beat together the softened butter and sugar. Add in eggs, one at a time, beating until well mixed. Stir in vanilla.
Add in flour, baking powder and salt and mix until just combined. Mix in milk until smooth.
[Alternatively, process in food processor.]
Stir together the melted butter and cocoa until smooth. Mix with 1 cup of the batter.
Pour half the remaining batter in to a greased loaf pan, top with half the cocoa batter and swirl, repeating with the remaining batter.
Bake at 350 F for 25 minutes. Then reduce temperature to 325 F and bake for another 25 minutes. Loosely cover with foil, and bake an additional 15 to 20 minutes.
Chocolate Glaze:
1 stick (1/2 cup) butter or margarine
10 ounces semi-sweet chocolate
Heat together until melted and smooth. Allow to cool slightly before applying to completely cooled cake.
One thing that was strange about this recipe was the baking directions - it baked for a while at 350, then more at 325, then even more covered. I don't think I've ever baked a cake covered before, but I figured I would follow the instructions as they were written, and I wasn't sorry. I guess because loaf pans are so deep, they take a while to cook through, and you don't want the top to burn.
Luckily the cake popped right out of the pan, and once it cooled I covered it with a thick chocolate glaze, that set up hard. There's something about a loaf cake that I like too - maybe it's the neat slices. I really hate cutting up my own cakes - not because I can't bear to slice in to them, but because I usually make a mess of it. Luckily I can usually find someone else to slice.
Time to go back to watching ice skating. And ski jumping. And snowboarding. And bobsled. Tip of the Day: Most loaf pans are either 9x3 or 8x4, which can be used interchangeably. If you double a loaf pan recipe, you can use a standard bundt or tube pan, though baking times will likely be less.
Recipe:
Marble Pound Cake (from RecipeZaar)
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/3 cups sugar
2 eggs
1 tbsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp melted butter
2 tbsp cocoa powder
Beat together the softened butter and sugar. Add in eggs, one at a time, beating until well mixed. Stir in vanilla.
Add in flour, baking powder and salt and mix until just combined. Mix in milk until smooth.
[Alternatively, process in food processor.]
Stir together the melted butter and cocoa until smooth. Mix with 1 cup of the batter.
Pour half the remaining batter in to a greased loaf pan, top with half the cocoa batter and swirl, repeating with the remaining batter.
Bake at 350 F for 25 minutes. Then reduce temperature to 325 F and bake for another 25 minutes. Loosely cover with foil, and bake an additional 15 to 20 minutes.
Chocolate Glaze:
1 stick (1/2 cup) butter or margarine
10 ounces semi-sweet chocolate
Heat together until melted and smooth. Allow to cool slightly before applying to completely cooled cake.
Wednesday, January 6, 2010
Chocolate Sandwich Bars and reinvention
As you can see from the title of this post, I set out to create Chocolate Sandwich Bars. And ended up with something a little...different.
The idea for these is so simple, and so ingenious, that I can't believe I didn't think of it before. These bar cookies call for a cookie base, and a chocolate filling, that you spread between two layers of cookie batter and then bake it all together. Just genius.
Unfortunately, it didn't quite execute the way I wanted. Though I followed the recipe except leaving out the almonds in the dough, I found I didn't have nearly enough dough, and too much filling.
After I spread the first layer in, then the chocolate, I soon realized I didn't have enough filling to top them completely. But there was no way I was giving up then, so I swirled what I did have together with the chocolate and baked it up.
And of course I still ate one.
They had a great, rich, chocolatey taste, but I would definitely like there to be more cookie to the filling - and look like more like a sandwich! - and maybe a little bit sweeter. The idea is still exciting, so I'll just have to try again soon.
Tip of the Day: While I'm a big fan of using foil, disposable pans, when making bar cookies I often try to use a metal pan if I can - otherwise you don't get the nice smooth edges. Of course, that just leaves more of an excuse for the chef to "even them out"!
Recipe: (From Bars & Squares)
Note: This is the recipe in its original format. I'd recommend doubling the dough if making it.
Base:
2 1/4 cups packed brown sugar
2 eggs
1 cup butter or margarine, melted
1 tsp vanilla
2 cups flour
[1 cup chopped almonds - I left these out]
Filling:
2 cups semi-sweet chocolate chips (12 ounces)
1 cup milk or whipping cream
2 tbsp butter
Melt the chocolate and butter together, and combine with the milk. Set aside to let cool.
Whisk the sugar, eggs, butter and vanilla together until smooth.
Stir in the flour, and almonds if using, until smooth.
Spread half the batter in the bottom of a greased 9x13" pan.
Spread the filling evenly over the base.
Dot the remaining batter on top and spread with a knife to cover.
Bake at 350 F for 30 to 35 minutes.
Let cool completely in pan before cutting.
The idea for these is so simple, and so ingenious, that I can't believe I didn't think of it before. These bar cookies call for a cookie base, and a chocolate filling, that you spread between two layers of cookie batter and then bake it all together. Just genius.
Unfortunately, it didn't quite execute the way I wanted. Though I followed the recipe except leaving out the almonds in the dough, I found I didn't have nearly enough dough, and too much filling.
After I spread the first layer in, then the chocolate, I soon realized I didn't have enough filling to top them completely. But there was no way I was giving up then, so I swirled what I did have together with the chocolate and baked it up.And of course I still ate one.
They had a great, rich, chocolatey taste, but I would definitely like there to be more cookie to the filling - and look like more like a sandwich! - and maybe a little bit sweeter. The idea is still exciting, so I'll just have to try again soon.Tip of the Day: While I'm a big fan of using foil, disposable pans, when making bar cookies I often try to use a metal pan if I can - otherwise you don't get the nice smooth edges. Of course, that just leaves more of an excuse for the chef to "even them out"!
Recipe: (From Bars & Squares)
Note: This is the recipe in its original format. I'd recommend doubling the dough if making it.
Base:
2 1/4 cups packed brown sugar
2 eggs
1 cup butter or margarine, melted
1 tsp vanilla
2 cups flour
[1 cup chopped almonds - I left these out]
Filling:
2 cups semi-sweet chocolate chips (12 ounces)
1 cup milk or whipping cream
2 tbsp butter
Melt the chocolate and butter together, and combine with the milk. Set aside to let cool.
Whisk the sugar, eggs, butter and vanilla together until smooth.
Stir in the flour, and almonds if using, until smooth.
Spread half the batter in the bottom of a greased 9x13" pan.
Spread the filling evenly over the base.
Dot the remaining batter on top and spread with a knife to cover.
Bake at 350 F for 30 to 35 minutes.
Let cool completely in pan before cutting.
Monday, August 31, 2009
Marbled Oatmeal Chocolate Chip Cookies and a New Home
I moved. Not apartments, since I've only been in this one a few months, but blog homes - I'm now at www.bakingandmistaking.com - no more blogspot in my name. This is the future people.
Also in your future - these cookies. Because you're going to make them soon. It's the right thing to do. And all you need is these few ingredients:
Like marble cake, marble cookies start with a basic dough that you split, making half into chocolate and leaving the other half vanilla. Add some oats and chocolate chips and we're ready to form the cookies. After two hours of refrigeration that is.
If you're anything like me, the instructions "swirl one tablespoon of each dough together," will make you nervous, looking for more detailed instructions. Don't fret. Do it however you want. At first I made little ropes of each dough and twirled them around each other, but by the end I had one hand in each bowl and just smashed together whatever I had. Go crazy!
These bake up relatively quickly - and you don't want to leave them in too long or the different color doughs will no longer be discernible.
Now just grab a tall glass of milk, and dig in.
Tip of the Day: Recipes generally call for either baking soda or baking powder - but be careful, they're not the same. If you have soda, but need powder, use 1 part soda to 2 parts cream of tartar to replace. If you have powder but need soda, use twice as much, but omit the salt.
Recipe: (from Bake or Break)
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1/2 cup dark brown sugar
2 eggs
1/2 tbsp vanilla
2 cups and 3 tbsp flour, divided
1 tsp baking soda
1/2 tsp salt
1/4 cup cocoa
1 cups oats, divided
1 cup chocolate chips, divided
Beat butter and sugar together. Add eggs and vanilla, mixing well.
Gradually stir in flour, baking soda and salt.
Divide batter in two, and to one half add the cocoa powder.
To the other half, add the remaining 3 tbsp flour.
Add 1/2 cup of oats and 1/2 cup chocolate chips to each.
Refrigerate dough for two hours.
Swirl 1 tbsp of each dough together, and bake on 375F for 10 minutes.
Cool on sheets for two minutes, and then transfer to wire rack.
Also in your future - these cookies. Because you're going to make them soon. It's the right thing to do. And all you need is these few ingredients:
Like marble cake, marble cookies start with a basic dough that you split, making half into chocolate and leaving the other half vanilla. Add some oats and chocolate chips and we're ready to form the cookies. After two hours of refrigeration that is.
If you're anything like me, the instructions "swirl one tablespoon of each dough together," will make you nervous, looking for more detailed instructions. Don't fret. Do it however you want. At first I made little ropes of each dough and twirled them around each other, but by the end I had one hand in each bowl and just smashed together whatever I had. Go crazy!
These bake up relatively quickly - and you don't want to leave them in too long or the different color doughs will no longer be discernible.
Now just grab a tall glass of milk, and dig in.
Tip of the Day: Recipes generally call for either baking soda or baking powder - but be careful, they're not the same. If you have soda, but need powder, use 1 part soda to 2 parts cream of tartar to replace. If you have powder but need soda, use twice as much, but omit the salt.Recipe: (from Bake or Break)
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1/2 cup dark brown sugar
2 eggs
1/2 tbsp vanilla
2 cups and 3 tbsp flour, divided
1 tsp baking soda
1/2 tsp salt
1/4 cup cocoa
1 cups oats, divided
1 cup chocolate chips, divided
Beat butter and sugar together. Add eggs and vanilla, mixing well.
Gradually stir in flour, baking soda and salt.
Divide batter in two, and to one half add the cocoa powder.
To the other half, add the remaining 3 tbsp flour.
Add 1/2 cup of oats and 1/2 cup chocolate chips to each.
Refrigerate dough for two hours.
Swirl 1 tbsp of each dough together, and bake on 375F for 10 minutes.
Cool on sheets for two minutes, and then transfer to wire rack.
Monday, February 16, 2009
Happy Birthday...quick!
This is a cake I made for my friend Miriam's birthday (bonus points for obvious) in a little bit of a hurry (oops now she knows).
This is a marble cake I made from scratch in one pan, instead of layers. The recipe is from allrecipes.com, another site I spend all together too much time on! Anyway to save time I made this as one large 9 inch cake, and cooled it quickly in the fridge (it's our little secret right?)
Anyway if you thought for a minute I was going to say I saved time by using a cake mix you are very much mistaken. Never! Well, never say never. Fingers Crossed?
Anyway I cooled this cake quickly by putting it in the fridge for a little (it's our little secret, right?). Keep in mind this was about at 8pm and we were taking the cake over to her house at midnight.
Anyway I frosted this with storebought chocolate frosting, mmmmmm, and then as you can see decorated with store bought candy letters. Man, those things are like pure sugar. Mmmmm.
In the picture it looks like the H in happy is out of line but I promise it didn't look like that in real life.
Also, the packet of letters came with only one I, which clearly didn't work for my purposes, but luckily also came with two number 1s. Victory!
Additionally, if you look, the cake is adorned with a festive fondant heart. Because who doesn't love fondant.
Anyway I should probably be a little embarassed to share with you my speedy cake making tips, but I'll hold my head high anyway. Plus, Miriam appreciates resourcefulness. Who doesn't?
Tip of the Day: When decorating a cake with words or letters always start from the middle and go outwards to make sure everything is properly centered on the cake.
This is a marble cake I made from scratch in one pan, instead of layers. The recipe is from allrecipes.com, another site I spend all together too much time on! Anyway to save time I made this as one large 9 inch cake, and cooled it quickly in the fridge (it's our little secret right?)Anyway if you thought for a minute I was going to say I saved time by using a cake mix you are very much mistaken. Never! Well, never say never. Fingers Crossed?
Anyway I cooled this cake quickly by putting it in the fridge for a little (it's our little secret, right?). Keep in mind this was about at 8pm and we were taking the cake over to her house at midnight.
Anyway I frosted this with storebought chocolate frosting, mmmmmm, and then as you can see decorated with store bought candy letters. Man, those things are like pure sugar. Mmmmm.
In the picture it looks like the H in happy is out of line but I promise it didn't look like that in real life.
Also, the packet of letters came with only one I, which clearly didn't work for my purposes, but luckily also came with two number 1s. Victory!
Additionally, if you look, the cake is adorned with a festive fondant heart. Because who doesn't love fondant.
Anyway I should probably be a little embarassed to share with you my speedy cake making tips, but I'll hold my head high anyway. Plus, Miriam appreciates resourcefulness. Who doesn't?
Tip of the Day: When decorating a cake with words or letters always start from the middle and go outwards to make sure everything is properly centered on the cake.
Subscribe to:
Posts (Atom)