This recipe belonged to a neighbor of Renato's mother-Annette, a lovely French woman from Marseilles, France. But Renato's mother baked it so ofter it became Mom's Olive Oil Orange Bundt !
Ingredients3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt
3/4 cup good quality extra virgin olive oil
freshly grated zest of 2 oranges
1 teaspoon vanilla paste or 1 1/2 teaspoons of pure vanilla extract
1/4 cup confectioners' sugar, sifted for dusting
Directions:
Preheat the oven to 350 degrees F. Generously spray the inside of a 10 inch Bundt pan with nonstick cooking spray; alternatively, butter it well, dust it with four and knock out the excess flour.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.
Add the flour mixture to the wet ingredients in two parts, beating after each addition or until just combined (this will take about 10 seconds). Scrape down the bowl and beat again for 5 seconds.
In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process.
Pour the batter into the prepared pan and bake for 40 - 50 minutes, rotating the pan halfway through the baking time, or until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan (I sometimes use and offset spatula for this) and turn it onto the rack. Just before serving, dust the cake with the confectioner's sugar. The cake can be stored at room temperature, covered tightly for about 3 days
BAKED NOTES
When making this cake, try to use a really good fruity olive oil-something like Paesano extra-virgin olive oil, to bring out the citrusy tones in the cake. The simple dusting of sugar is all this cakes needs instead of a glaze.
Saturday, July 30, 2011
Saturday, July 16, 2011
Peaches and Dream Pie-Leave Your Link
Hi Everyone ! Thanks for setting up the Facebook Page-I didn't expect to be away from blogging for so long but you all know how complicated life can be. I apologize for missing the July 3rd Blackberry Pie Leave Your Link-I'll blame it on the bronchitis and icky icky virus ! Health is good now,still on my personal blog break but will continue to post the leave your link here for my favorite Baked Bakers !
Sunday's Pie is Peaches and Dream based on the Matt's revision of a recipe that had been floating around Florida in his early years !
Ingredients
1 ball Classic Pie Dough (page 58 yields enough for 2 single crust 9" pies or one double crust)
3 cups all purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
In a medium bowl, whisk the flour,sugar and salt together. In a measuring cup,stir 3/4 cup water with several ice cubes until it is very cold
Cut the cold butter into cubes and toss them in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts.
Pulsing in 4 second bursts, slowly drizzle the ice water into the food processor through the feed tube.
As soon as the dough comes together in a ball, stop adding water. Remove the dough from the food processor and divide it in half. Flatten each piece into a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the dough until firm, about 1 hour. (The dough can be kept refrigerated for up to 3 days or frozen for up to 3months. Thaw it in the refrigerator before proceeding with your recipe).
For the Peaches and Dream Filling
10 canned peach halves, or about 2 1/2 cups fresh diced,peeled peaches
2 large eggs
1 cup sour cream
2 tablespoons honey
1/4 teaspoon salt
1/2 cup firmly packed dark brown sugar
2 tablespoons all purpose flour
For the Pie Topping
1/2 cup firmly packed dark brown sugar
1/3 cup all purpose flour
4 tablespoons cold unsalted butter,cut into 1/2 inch pieces
Make the Crust
Dust a work surface with a sprinkling of flour. Roll the dough ball out into a 12 inch round. Transfer the dough to a pie dish and carefully work it into place, folding any overhang under and crimping the edge as you go. Cover the crust in plastic wrap and refrigerate it for at least 30 minutes. Preheat the oven to 375 degrees F.
Make the Peaches and Dream Filling
Arrange the peach halves cut side up on the bottom of the pie shell or spread the diced fresh peaches in the pie shell. In a medium bowl,whisk together the eggs, sour cream, and honey until they just come together. Sprinkle the mixture with the salt, brown sugar, and flour, and whisk until just combined. Pour the mixture over the peaches.
Make the Pie Topping
Place the sugar, flour, and butter in a bowl. Use your hand to work the butter into the dry ingredients until the mix looks like coarse sand. Assemble the pie. Sprinkle the pie topping across the filling, and bake for 45 minutes, or until the filling is bubbly (place a sheet pan on the oven rack directly below the pie to catch any filling that bubbles over ). Let the pie cool overnight before serving.
BAKED NOTESAt least 90 percent of the peaches and cream recipes that crossed Matt and Renato's path specified the use of canned peaches. Perhaps they were written in an era when fresh peaches were difficult to locate, or perhaps the sugar content of a canned peach was an added plus, but they tested fresh peaches in place of their canned counterparts in several recipes without any problems.
So support your local farmer and but fresh !
PS If I missed adding you to the blog roll send me a reminder and I will take care of it-again thanks to all of you for your patience and support and the fabulous job you all do !
Sunday's Pie is Peaches and Dream based on the Matt's revision of a recipe that had been floating around Florida in his early years !
Ingredients
1 ball Classic Pie Dough (page 58 yields enough for 2 single crust 9" pies or one double crust)
3 cups all purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
In a medium bowl, whisk the flour,sugar and salt together. In a measuring cup,stir 3/4 cup water with several ice cubes until it is very cold
Cut the cold butter into cubes and toss them in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts.
Pulsing in 4 second bursts, slowly drizzle the ice water into the food processor through the feed tube.
As soon as the dough comes together in a ball, stop adding water. Remove the dough from the food processor and divide it in half. Flatten each piece into a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the dough until firm, about 1 hour. (The dough can be kept refrigerated for up to 3 days or frozen for up to 3months. Thaw it in the refrigerator before proceeding with your recipe).
For the Peaches and Dream Filling
10 canned peach halves, or about 2 1/2 cups fresh diced,peeled peaches
2 large eggs
1 cup sour cream
2 tablespoons honey
1/4 teaspoon salt
1/2 cup firmly packed dark brown sugar
2 tablespoons all purpose flour
For the Pie Topping
1/2 cup firmly packed dark brown sugar
1/3 cup all purpose flour
4 tablespoons cold unsalted butter,cut into 1/2 inch pieces
Make the Crust
Dust a work surface with a sprinkling of flour. Roll the dough ball out into a 12 inch round. Transfer the dough to a pie dish and carefully work it into place, folding any overhang under and crimping the edge as you go. Cover the crust in plastic wrap and refrigerate it for at least 30 minutes. Preheat the oven to 375 degrees F.
Make the Peaches and Dream Filling
Arrange the peach halves cut side up on the bottom of the pie shell or spread the diced fresh peaches in the pie shell. In a medium bowl,whisk together the eggs, sour cream, and honey until they just come together. Sprinkle the mixture with the salt, brown sugar, and flour, and whisk until just combined. Pour the mixture over the peaches.
Make the Pie Topping
Place the sugar, flour, and butter in a bowl. Use your hand to work the butter into the dry ingredients until the mix looks like coarse sand. Assemble the pie. Sprinkle the pie topping across the filling, and bake for 45 minutes, or until the filling is bubbly (place a sheet pan on the oven rack directly below the pie to catch any filling that bubbles over ). Let the pie cool overnight before serving.
BAKED NOTESAt least 90 percent of the peaches and cream recipes that crossed Matt and Renato's path specified the use of canned peaches. Perhaps they were written in an era when fresh peaches were difficult to locate, or perhaps the sugar content of a canned peach was an added plus, but they tested fresh peaches in place of their canned counterparts in several recipes without any problems.
So support your local farmer and but fresh !
PS If I missed adding you to the blog roll send me a reminder and I will take care of it-again thanks to all of you for your patience and support and the fabulous job you all do !
Saturday, June 18, 2011
Leave Your Link-Rosemary Apricot Squares
For the Rosemary Short Dough 1¾ cups all-purpose flour ½ teaspoon salt 1 teaspoon fresh rosemary leaves, minced 12 tablespoons unsalted butter, cut into ½-inch cubes, at room temperature ½ cup confectioners' sugar, sifted ¾ teaspoon pure vanilla extract For the Apricot Filling 2 cups dried California apricots (about 8 1/2 ounces) ½ cup granulated sugar 3 tablespoons honey 2 tablespoons brandy pinch salt For the Crumb Topping ½ cup all-purpose flour ½ cup firmly packed dark brown sugar ⅓ cup pecans, coarsely chopped pinch of salt 3 tablespoons cold unsalted butter, cut into ½-inch cubes Make the rosemary shortdough Lightly spray a 9 inch square baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to just overhang on two sides. In a medium bowl, whisk together the flour, salt and rosemary. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter with the confectioners' sugar and vanilla at medium speed until fluffy, approximately 2 minutes. Turn the mixer to the lowest speed and stream in the flour mixture. Scrape the dough into the prepared pan, lightly flour your clean hands, and press it into an even layer. Place the pan in the refrigerator for at least 30 minutes. Preheat the oven to 350ºF. Bake the short crust until it is golden 25 to 30 minutes, rotating the pan halfway through the baking time. Cool the pan on a wire rack. Leave the oven on. Make the apricot filling Place the apricots, sugar, honey, brandy, and salt in a medium saucepan with 1½ cups water and simmer over low heat for 40 to 50 minutes, or until the apricots are fork-tender and most of the liquid has evaporated or thickened. Remove the pan from the heat and stir the mixture to release the excess steam. Scrape the apricot mixture into a food processor and puree until smooth. Make the crumb topping In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, brown sugar, pecans and salt. Mix on low speed for 15 seconds. Add the butter and mix until a sandy crumb begins to form, about 1 minute. (At this point, the crumb topping can be stored, covered, in the refrigerator until ready to use.) Assemble the rosemary apricot bars Spread the apricot filling over the shortbread, then sprinkle the crumb topping over the filling. Bake for 20 to 25 minutes, or until the crumb has browned. Let the pastry cool for at least 30 minutes in the pan, then lift it out usingthe parchment paper overhang and cut it into bars. The bars can be stored in refrigerator, tightly wrapped, for up to 3 days. |
Saturday, June 4, 2011
Orange Creamsicle Tart -Leave Your Link
I should have done my research better and we could have made this in honor of National Creamsicle Day on August 14 ! But if your weather is anything like Seattle this week then a creamsicle will help make the heat enjoyable. The frozen creamsicle dessert has been in existence for many years. It was originally invented by Frank Epperson who discovered the possibility of a frozen treat on a stick in 1905 at age 11. He left his drink in the freezer with a stirrer in it creating what he called the “Epsicle”. The Epsicle eventually was renamed the Popsicle and then Mr. Epperson eventually created the creamsicle and dreamsicle. So if you are a fan of creamsicles you should really love this recipe.
Yield – One 9 inch tart
1 1/4 tsp. unflavored gelatin
Zest and juice of 2 medium lemons (2 tbsp. zest and 1/4 cup juice)
Zest and juice of 3 large oranges (3 tbsp. zest and 1 cup juice)
1 cup of orange cream soda (Plain orange soda works too)
3 large eggs
2 large egg yolks
3/4 cup sugar
1/4 cup sugar
Zest of 1 orange (2 tbsp.)
1/4 tsp. salt
1 large egg
1 1/2 cups all-purpose flour
2 tbsp. sugar
2 tbsp. orange cream soda
In a wide bowl, sprinkle gelatin evenly over the lemon juice (take care that the gelatin does not clump.)
In a medium saucepan stir together the orange juice and soda. Bring to a boil and cook until it is reduced by half, or 1 cup. Turn the heat to low and whisk to release excess heat.
In a medium bowl, whisk together the lemon and orange zest, eggs, egg yolks, and sugar and pour the mixture into the saucepan. Cook over medium-low heat, whisking constantly until a candy thermometer reads 180 degrees F, or the curd can easily coat the back of a wooden spoon.
Remove the pan from the heat and add the gelatin mixture. Whisk until the gelatin is completely combined. Pour the liquid through a fine-mesh strainer directly onto the butter. Whisk the mixture furiously until it has increased in volume (the faster you whip the more voluminous it will be). Cover the top of the curd with plastic wrap, pressing the plastic directly onto the curd’s surface, and refrigerate for at least 4 hours.
Remove the dough from the bowl, shape it into a disk with your hands, wrap it lightly in plastic wrap, and refrigerate it for at least 30 minutes.
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough into a 10-inch circle about 1/4 inch thick. (Note: The dough will be sticky. Be sure to turn it over with a bench knife or offset spatula as needed and keep the work surface floured).
Ever so gently, guide the dough, without pulling it, into a 9-inch tart pan with a removable bottom and lightly press it into place. Roll the rolling pin over the pan to trim off excess. Place the tart pan in the freezer for 30 minutes.
Preheat oven to 375º.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and the weights and bake for another 10 minutes, or until lightly browned. Transfer the tart to a wire rack to cool.
To serve gently push up on the tart bottom to remove it from the pan. Top the tart with orange whipped cream.
The tart tastes best if eaten within 24 hours but can be kept, covered, in the refrigerator, for up to 2 days.
Baked Note
If you want to add a little more sweetness to your tart (and to keep the crust from getting soggy) brush the bottom of the tart shell with 2 ounces of melted white chocolate. Let the chocolate set for about 5 minutes in the refrigerator, then pour the curd over it.
And if you love creamsicles why not try a Creamsicle Martini ?
1 oz of Vodka
1 oz of Triple Sec
1 oz of Orange Juice
1 oz of Vanilla Ice Cream
Mix everything together and enjoy a very adult version of a nostalgic treat ! (You can substitute half and half for the ice cream but if you do add some ice too )
Yield – One 9 inch tart
For the Orange Cream Soda Filling
1/2 cup (1 stick) unsalted butter cut into 1/2 inch cubes1 1/4 tsp. unflavored gelatin
Zest and juice of 2 medium lemons (2 tbsp. zest and 1/4 cup juice)
Zest and juice of 3 large oranges (3 tbsp. zest and 1 cup juice)
1 cup of orange cream soda (Plain orange soda works too)
3 large eggs
2 large egg yolks
3/4 cup sugar
For the Orange Tart Dough
1/2 cup (1 stick) unsalted butter1/4 cup sugar
Zest of 1 orange (2 tbsp.)
1/4 tsp. salt
1 large egg
1 1/2 cups all-purpose flour
For the Orange Whipped Topping
1 cup heavy cream2 tbsp. sugar
2 tbsp. orange cream soda
Make the Orange Cream Soda Filling
Place the butter in a large bowl. Set aside.In a wide bowl, sprinkle gelatin evenly over the lemon juice (take care that the gelatin does not clump.)
In a medium saucepan stir together the orange juice and soda. Bring to a boil and cook until it is reduced by half, or 1 cup. Turn the heat to low and whisk to release excess heat.
In a medium bowl, whisk together the lemon and orange zest, eggs, egg yolks, and sugar and pour the mixture into the saucepan. Cook over medium-low heat, whisking constantly until a candy thermometer reads 180 degrees F, or the curd can easily coat the back of a wooden spoon.
Remove the pan from the heat and add the gelatin mixture. Whisk until the gelatin is completely combined. Pour the liquid through a fine-mesh strainer directly onto the butter. Whisk the mixture furiously until it has increased in volume (the faster you whip the more voluminous it will be). Cover the top of the curd with plastic wrap, pressing the plastic directly onto the curd’s surface, and refrigerate for at least 4 hours.
Make the Orange Tart Dough
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, zest, and salt until light and fluffy. Add the egg, and beat just until incorporated. Scrape down the side of the bowl, add the flour all at once, and beat until the dough comes together in a ball. Do not over beat, or you crust will be hard.Remove the dough from the bowl, shape it into a disk with your hands, wrap it lightly in plastic wrap, and refrigerate it for at least 30 minutes.
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough into a 10-inch circle about 1/4 inch thick. (Note: The dough will be sticky. Be sure to turn it over with a bench knife or offset spatula as needed and keep the work surface floured).
Ever so gently, guide the dough, without pulling it, into a 9-inch tart pan with a removable bottom and lightly press it into place. Roll the rolling pin over the pan to trim off excess. Place the tart pan in the freezer for 30 minutes.
Preheat oven to 375º.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and the weights and bake for another 10 minutes, or until lightly browned. Transfer the tart to a wire rack to cool.
Assemble the Tart
In the bowl of a standing mixer fitted with a whisk attachment, beat the curd on high for 5 minutes, then spoon it into the tart and level the filling with an offset spatula. Refrigerate tart for 1 hour to set completely.Make the Orange Whipped Topping
Pour the cream into a chilled bowl and beat with a chilled whisk for 1 minute. Sprinkle the sugar and orange cream soda on top and continue whisking vigorously until soft peaks form. ( The whipped cream can be made in the bowl of a standing mixer fitted with the whisk attachment, but the hand-whisking method burns more calories. )To serve gently push up on the tart bottom to remove it from the pan. Top the tart with orange whipped cream.
The tart tastes best if eaten within 24 hours but can be kept, covered, in the refrigerator, for up to 2 days.
Baked Note
If you want to add a little more sweetness to your tart (and to keep the crust from getting soggy) brush the bottom of the tart shell with 2 ounces of melted white chocolate. Let the chocolate set for about 5 minutes in the refrigerator, then pour the curd over it.
And if you love creamsicles why not try a Creamsicle Martini ?
1 oz of Vodka
1 oz of Triple Sec
1 oz of Orange Juice
1 oz of Vanilla Ice Cream
Mix everything together and enjoy a very adult version of a nostalgic treat ! (You can substitute half and half for the ice cream but if you do add some ice too )
Saturday, May 21, 2011
Cowboy Cookies - Leave Your Link
While everyone seems to agree these are delicious cookies it's difficult to find out how they originated . The closest I have come in my research was something I found on a blog called Mangez Brioche and she sums up the history with this : Cowboy cookies are the original Powerbar. History states, cowboys used to make them for riding the trails. They were a quick, easy way to get a lot of nutrients and they kept well for travel.
COWBOY COOKIES
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
14 tbsp (1 3/4 sticks) unsalted butter
3/4 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp instant Espresso powder
2 cups semi-sweet chocolate chips
1 cup salted pretzel sticks, broken into tiny pieces but not crushed into dust.
Directions
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine.
In the bowl of a standing mixer fitted with the paddle attachment , beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and the bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in 1/4 cup hot water and add it to the bowl, mixing until combined.
Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chips and ½ cup of the pretzel pieces.
Cover the bowl tightly and refrigerate the dough for at least 4 hours.
Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
Use a small ice cream scoop with a release mechanism to scoop out dough in 2 tablespoon-size balls (or use a tablespoon measure) and place the dough balls onto the prepared baking sheet about 1 inch apart. Sprinkle the remaining 1/4 cup salted pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don't smash the cookie-you just want to slightly flatten the ball and push the pretzel pieces into the dough.
Bake for 11 to 13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken.
Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies on the rack to cool completely. They can be stored in an airtight container for up to 3 days.
Baked Notes
This recipe calls for cool, but not cold butter. To be specific, I am suggesting you remove the butter from the refrigerator, cut it up into cubes, and plan to use it within 15 to 20 minutes. Using colder (i.e. not room temperature) butter will prevent your cookies from spreading. Conversely, if you prefer thinner, slightly crispier cookies, let your butter come to room temperature.
COWBOY COOKIES
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
14 tbsp (1 3/4 sticks) unsalted butter
3/4 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp instant Espresso powder
2 cups semi-sweet chocolate chips
1 cup salted pretzel sticks, broken into tiny pieces but not crushed into dust.
Directions
Baked Notes
This recipe calls for cool, but not cold butter. To be specific, I am suggesting you remove the butter from the refrigerator, cut it up into cubes, and plan to use it within 15 to 20 minutes. Using colder (i.e. not room temperature) butter will prevent your cookies from spreading. Conversely, if you prefer thinner, slightly crispier cookies, let your butter come to room temperature.
Saturday, May 7, 2011
Tomato Soup Cupcakes with Mascarpone Frosting-Leave Your Link
Did you know these have been around since the Great Depression ? Did you also know that M.F.K Fisher was a fan, and was quoted as saying that "This is a pleasant cake, which keeps well and puzzles people while you are cooking other things, which is always sensible and makes you feel rather noble, in itself a small but valuable pleasure" ? Want to learn more about the history of these head over to Cakespy and she will tell you everything you were afraid to ask and more ! Looking forward to what you thought of these and how every ones turned out. Anxious to see who tried the savory version and what you thought.
Tomato Soup Cupcakes
Makes 24
Ingredients
2 (10¾ oz.) cans condensed tomato soup, preferably low sodium
1 tsp. baking soda
3½ c. all-purpose flour
1½ tsp. cinnamon*
½ tsp. freshly grated nutmeg*
½ tsp. ground allspice*
¼ tsp. salt
1 tsp. baking powder
¾ c. (1½ sticks) unsalted butter, at room temp.
1 c. granulated sugar
1 c. firmly packed light brown sugar
4 large eggs
*For a more savory cake? Replace the cinnamon, nutmeg, and allspice with 1 tsp. freshly ground pepper and increase the salt to ½ tsp.
1. Preheat oven to 325°. Line two twelve-cup cupcake pans with paper liners.
2. In a large bowl, sprinkle baking soda over the tomato soup and stir well. Set aside.
3. In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.
4. Beat butter and sugars together on medium speed until fluffy, three to four minutes. Add eggs, one at a time, and beat until just combined. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with tomato soup, beginning and ending with flour mixture. Scrape down the bowl again, and mix on low speed for a few more seconds.
5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.
Mascarpone Frosting
Ingredients¾ c. (1½ sticks) unsalted butter, softened
12 oz. mascarpone cheese, softened
4 c. confectioners’ sugar, sifted
1 tsp. pure vanilla extract
1. In the bowl of a standing mixer beat softened butter until it is completely smooth . Add mascarpone and beat until combined.
2. Add sugar and vanilla and beat until smooth. Be careful not to over beat; this will cause the frosting to lose structure. (At this point, you can tightly cover the frosting and refrigerate overnight if you want. Let it soften at room temperature before using.)
3. Fit a pastry bag with the largest tip, fill with frosting, and cover each cupcake with a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism; scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
4. Refrigerate any leftovers in an airtight container for up to three days. Bring the cupcakes to room temperature before serving.
Tomato Soup Cupcakes
Makes 24
Ingredients
2 (10¾ oz.) cans condensed tomato soup, preferably low sodium
1 tsp. baking soda
3½ c. all-purpose flour
1½ tsp. cinnamon*
½ tsp. freshly grated nutmeg*
½ tsp. ground allspice*
¼ tsp. salt
1 tsp. baking powder
¾ c. (1½ sticks) unsalted butter, at room temp.
1 c. granulated sugar
1 c. firmly packed light brown sugar
4 large eggs
*For a more savory cake? Replace the cinnamon, nutmeg, and allspice with 1 tsp. freshly ground pepper and increase the salt to ½ tsp.
1. Preheat oven to 325°. Line two twelve-cup cupcake pans with paper liners.
2. In a large bowl, sprinkle baking soda over the tomato soup and stir well. Set aside.
3. In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.
4. Beat butter and sugars together on medium speed until fluffy, three to four minutes. Add eggs, one at a time, and beat until just combined. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with tomato soup, beginning and ending with flour mixture. Scrape down the bowl again, and mix on low speed for a few more seconds.
5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.
Mascarpone Frosting
Ingredients¾ c. (1½ sticks) unsalted butter, softened
12 oz. mascarpone cheese, softened
4 c. confectioners’ sugar, sifted
1 tsp. pure vanilla extract
1. In the bowl of a standing mixer beat softened butter until it is completely smooth . Add mascarpone and beat until combined.
2. Add sugar and vanilla and beat until smooth. Be careful not to over beat; this will cause the frosting to lose structure. (At this point, you can tightly cover the frosting and refrigerate overnight if you want. Let it soften at room temperature before using.)
3. Fit a pastry bag with the largest tip, fill with frosting, and cover each cupcake with a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism; scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
4. Refrigerate any leftovers in an airtight container for up to three days. Bring the cupcakes to room temperature before serving.
Saturday, April 23, 2011
New York Style Crumb Cake-Leave your Link
After seeing every one's fantastic results with the scones I regret not baking them. You all did an incredible job and they sound like they were absolutely delicious too. Reading every one's blog reminded me why I started this group-to share and learn from each other.
This week brings a New York Style Crumb Cake and I did bake this-it's a perfect morning breakfast cake. I following the Baked Boy's instructions to make BIG crumbs for the topping but I couldn't leave well enough alone and ended up breaking mine into smaller crumbs. I'm glad I did-how did you do with those giant crumbs ?
Also I have a question for all of you-would you like me to go back to posting the recipe on the site or not ? I have no problem with putting it up and I realized I should have checked with all of you before I stopped posting it. Let me know what you think when you post your links. And if I have missed adding anyone to the Baked Blog roll please let me know. Looking forward to your results.
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