BAKING FOR GOOD AND BAKING A BIRTHDAY CAKE

I have signed up for King Arthur Flour's Baking for Good and have been a baking fool. I am fascinated by scones and have, in the past, not been happy with the recipes I've tried. I found this recipe on the King Arthur website and gave it a whirl.

Scones

2 3/4 c unbleached all purpose flour
1/3 c sugar*
3/4 tsp salt
1 tbs baking powder
1/2 cold butter
1 to 2 cups dried fruit, chopped nuts, chocolate chips, or combination**
2 large eggs
2 tsp vanilla***
1/2 to 3/4 cup half and half or milk****

Topping
2 tbsp milk
2 tbs cinnamon sugar

Directions
Whisk together flour, sugar, and baking powder in a large mixing bowl. Work in butter until it is unevenly crumbly. Stir in fruit and nuts.





In another bowl, whisk together eggs, vanilla, and milk or half and half. Add to dry ingredients and stir until all is moist and holds together.

Line a baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and form into two rounds, approx 6" in diameter and 3/4" thick.*****



Brush each round of dough with milk and sprinkle with cinnamon sugar. Run a knife under cold water and cut each round into six pieces. separate wedges, leaving 1/2" between each. Place pan in freezer for 30 minutes.



Remove pan from freezer and place in a 25 degree oven for 20 to 25 minutes or until golden brown. Cool briefly and serve warm.



*I used 1/2 cup of sugar for a sweeter scone.
**I used what I had, 1/2 cup of dried cranberries and 1/2 cup chopped pecans.
***I used 2 tsps of baking emulsion.
****I had milk and I had heavy cream, so I made half and half.
*****Cover the dough with a piece of plastic wrap to shape it and keep your hands clean.

These are moist and delicious. I think that the next time I make this recipe, I will use chocolate chips and almonds and almond extract.

My Dad had a birthday this week and I decided to make for him his favorite carrot cake. This recipe is from the October 1994 issue of Bon Appetite.

Three Layer Carrot Cake with Cream Cheese Frosting

Serves 10.

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

For cake:
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.



Pour batter into prepared pans, dividing equally.
Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes.
Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)



For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter.
Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter.
Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.



This cake is spicy, and rich, and delicious. And the frosting is the best cream cheese frosting, ever. I use it often for other cakes.

The Big Blonde Moment

I decided to try my hand at brioche. I searched the internet and found a very detailed and informative recipe that seemed ideal for a beginner. I had the recipe for a few days before actually trying it because the timing for brioche is complicated if you have, you know, a life. I made the batter yesterday and did the baking today. This will be explained later. The recipe comes from TheKitchn.com.

Ingredients

2 sticks of butter at room temperature
1 tbs active dry yeast
1/2 c warm milk
1/4 c sugar
6 large eggs
2 tsp salt
4 to 4 1/2 cup all purpose flour
1 egg yolk
1 tbs water

Instructions

1. Combine the milk and yeast in the bowl of a stand mixer and let stand for a few minutes.

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Add sugar and eggs and stir until fully blended. Add the salt and 4 cups of flour until it forms a shaggy dough. I think this looks shaggy.



2. Using the dough hook, knead the dough for 2 minutes, until flour is fully absorbed and dough pulls away from sides of bowl.

3. Increase mixer speed and begin adding butter, I tablespoon at a time, making sure that each tablespoon is fully incorporated before adding the next. Stop occasionally to scrape down the sides. Beat for five minutes. Dough should be glossy and jiggle like custard.

4. Loosely cover and move to a warm place. Allow 1 to 1 1/2 hours to rise.

5. When dough has doubled in size, cover tightly with plastic wrap and place in refrigerator overnight. If it looks as though the dough will spill over the sides of the bowl, lift the wrap and degas but do not punch.

6. The next day, prepare two loaf pans. Remove dough from fridge and place on floured board. Divide the dough in half. I formed half into a standard loaf. The other half I rolled into 6 round balls and placed in the loaf pan to resemble a braid.

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7. Whisk together egg yolk and water and brush over top of loaves.

8. Place in a preheated 350 degree oven and bake for 30 to 40 minutes.

9. Remove from and oven and cool for 5 minutes in the pans. Gently remove from pans and allow to cool on a rack.



I should note, here, that I have never had brioche and it is not easily found living out in the sticks, so I really have nothing to compare it with.

For dinner tonight, I made a pot of creamy tomato soup (recipe found here and sliced the bread thin and made sandwiches with honey mustard, smoked turkey, cheddar cheese, bacon, slice apple, and butter then toasted it. There are no pictures because they were gobbled up quickly.

Now to the blonde moment. While reading the recipe, I looked at degas and for some reason saw Degas, the famous French impressionist. I was so confused and assumed it was a term known to advance bakers. I Googled it and was even more confused because they all talked about punching the dough. This morning, the light bulb went off over my head and realized it was de-gas, or remove the gas bubbles. I have laughed all day, thinking about it.

Magic in the Air

Two new recipes this week, and I did them both on the same day. First the entree.

I often make a dish called South of the Border Stuffed Shells that came from a former member of the Contessa's Kitchen discussion board in which jumbo shells are stuffed with seasoned meat, placed in a dish of salsa, covered with salsa, sprinkled with Monterey Jack cheese, and baked. It makes a lot and is great for potluck dinners. But I had always wanted to try a traditional, Italian stuffed shells. So, like any 21st century cook, I took to the internet and found this recipe.

Two things were different. I had made a very large pot of marinara a couple of months ago and had put several containers in the freezer. I pulled one out for this dish. And the recipe called for Italian seasoning, which I did not have, so I just winged it. So, this is my version.

Ricotta and Spinach Stuffed Shells.

24 jumbo shells
15 oz Ricotta cheese
1 10 oz pkg frozen spinach
1 large egg
1 c grated parmesan chees
2 c grated mozerella cheese
salt and pepper
1/2 tsp basil
1/4 tsp oregano
1/4 tsp garlic powder
Pinch of nutmeg
Marinara

Cook shells in salted, boiling water for 9 minutes, then drain. Mix together ricotta, spinach, parmesan, 1 cup mozerella, and herbs. Taste and add salt and pepper if needed. Add the egg and mix well.

Spray a 9" x 13" baking dish with cooking spray and spread with a thin layer of marinara. Put about 1 tbs of filling in each shell and place seam down in the sauce. Top with sauce and remaining mozerella cheese.

Cover with foil and place in a preheated 375 degree oven for 30 minutes. Remove foil and continue baking for 10 minutes. Allow a few minutes to cool before serving.

On to dessert, and the real magic. I made a magic cake! Have you seen this?





Three Layer Magic Cake

4 eggs, separated
3/4 cup of sugar
1 tsp vanilla
1 stick unsalted butter, melted
3/4 cup all-purpose flour
2 cups luke-warm milk

Preheat the oven to 325. Prepare an 8" x 8" pan with butter or cooking spray. Beat egg whites to stiff peaks and set asside.

Beat yolks and sugar until pale yellow. Add butter and vanilla and mix well. Add flour and beat until just combined.

Fold in egg whites. This is a very loose batter and there will be lumps of egg whites.

Pour into pan and bake until golden brown and the center of the pan does not jiggle when loosely shaken. The original recipe said 40 to 50 minutes, but it took mine about an hour. I started checking at about 30 minutes because the top was golden brown but it was very jiggly. I loosely covered it with foil and checked every 10 minutes or so until it was done. Let it cool for 0 minutes in the pan and turn out onto rack to cool. I placed the foil I had uses earlier on one rack, turned it onto the foil, than flipped it back onto a second rack. I then covered it with a chocolate ganache*.

Cut the cake and magically, there are three layers inside.

*Ganache made by heating 1/4 cup heavy cream in the microwave for 1 minutes and adding 3 oz of chopped semi-sweet chocolate, stirring until mixed.

If you love a custard, this is a wonderful dessert.