Thursday, December 2, 2010

Holiday Shopping


Holiday Pecan Logs for sale this weekend:

Candy Cane Pecan Sweet Log: A pink peppermint center interlaced with
See's melt away peppermint candies,
blanketed in chocolate caramel and toasted pecans


Gingerbread Pecan Sweet Log: A gingerbread candy center
wrapped in delicious chewy caramel and coated in sugar toasted pecans


And of course... Traditional: Vanilla candy center, vanilla caramel &
vanilla toasted brown sugar butter pecans

Plus, new stocking stuffer sizes available in 1.5 oz.
The perfect size to fill up those stockings with a sweet log treat!
1.5 oz. logs also available in pumpkin and egg nog flavors.
(All gluten free)

Friday, November 26, 2010

The Abyss

Danger Dogg turned 5 years old on September 19. Though I'm only about two months behind blogging about our fun day, we celebrated with a day of fun festivities! It's impossible to imagine our fun little family without him.

As I mentioned in my last post, we haven't yet covered our heater vents. We are planning on buying authentic cast iron covers - but they cost a pretty penny and it always seems like there is something else taking precedence. In the meantime, Danger discovered what fun it is to deposit his favorite toys into the abyss and aimlessly search for them around the house; it doesn't seem to thwart him that they are never recovered.

Most of his favorite toys were lost the same day of his party, but once that project was complete we ended with a tasty sour cream cake for Danger and Tipsy, and Cheesecake smothered in fresh raspberries for the humans.

Sour Cream Cake
Adapted from Doggy Desserts by Cheryl Gianfrancesco
¼ cup honey
½ vegetable oil
½ sour cream
1 cup applesauce (no sugar added)
2 eggs
2 teaspoons vanilla
1 mashed banana
Mix together until smooth

Add
3 ½ cups wheat flour
1 teaspoon baking soda

Bake in a 9x9 square cake pan at F350° 45-50 minutes, until cake springs back to the touch.

While warm pour glaze over top of cake and allow to run down the sides

Glaze
1 teaspoon vegetable oil
1 teaspoon sour cream
¼ cup honey
One year ago: 6 Hours & 12 Minutes, Chocolate Fudge

Monday, October 25, 2010

Home for the Holidays

I had the flu this weekend. This probably isn't something I should admit to, or share, on a food blog; it isn't exactly appetite inducing. However, despite the misery, early signs of winter descended upon us and we enjoyed listening to a howling wind outside and lit a fire for the first time in our new home.



Although we haven't painted the walls, put up baseboard trim or covered the heater vents yet, this house felt like home. It was comforting. Home to me is not wanting to be anywhere else.

There is a reason everyone wants to be home for the holidays, and for several reasons, this is my favorite time of year. Because my three older sisters were 14-16 years older than me, they were all nearly moved out by the time I could remember. I would count down the days until they would be home for the holidays. Even better was the minute my sister Tina arrived home, we would find her in the kitchen making cookies. Chocolate Crinkles, Snickerdoodles, and Toffee Bar Squares.
Toffee Bar Squares

These delicious cookies are buttery, soft and melt in your mouth; in other words they are irresistible. I can't deny that my love for baking must stem from a resonating desire to consistently create "home" from my childhood memories.
1 cup butter
1 cup brown sugar
Cream together

Add
1 teaspoon vanilla
1 egg
Mix until incorporated

Stir in 2 cups flour, just until combined
Spread evenly in jelly roll pan for thinner cookies, or 9x9 inch cake pan for thicker cookies.
Bake at F350°, 15-20 minutes until edges are golden brown
Remove from oven, leave in pan
While warm coat with thin layer of melted chocolate and top with crushed walnuts
Shall we touch on the fact that I haven't blogged in... forever!? Life isn't the same without the oven on, so I'm making changes to remedy that.


One Year Ago: How to Create Your Own Cookie Recipe

Friday, September 10, 2010

I Love Fall

I love fall. It gives way to the cold blunt winter, but not before sharing it's warmth and depth of color. I prefer fall to any other season, so it's a shame that Mother Nature rarely shares more than a few weeks of fall with her state of Utah.

However, for those few brief weeks, I am looking forward to curling up on our porch swing with a blanket, a cup of hot cocoa, a book, and a slice of pumpkin cake! We don't have a porch swing yet... but hint, hint...


Fall has been peeking through every few days, only to hide again behind 90°+ weather, but I certainly enjoy it while it is here. I haven't even unpacked our coats and winter clothes just yet, in fact I actually have to find them since the big move, hence the delay... but, we do know where the Halloween decorations are! I'm really looking forward to having a house for trick or treaters to solicit. With this in mind,... wait for it,... we have decided to be the house that gives away full size candy bars - so if you are in the neighborhood you now have a heads up on where to stop to make your Halloween legendary!

This was us last year... so start preparing for the fun, coming in 51 days.
Maple Pecan Pumpkin Bundt Cake
8oz cream cheese
cup butter
½ cup brown sugar
1 ½ cups white sugar
Cream together for several minutes

Add three eggs, whisk until well combined

Add
½ cup chopped pecans
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
Stir until just combined
Add
1 cup pumpkin puree
cup maple syrup
Mix until smooth

Pour into a well greased bundt cake pan
Bake at F350°, 45-60 minutes
Let rest in pan 15 minutes
Invert on wire rack, let cool
This cake smelled so delicious prior to and during baking that once it came out and cooled, we immediately cut into it! These lame pictures are all that is left...

One year ago: The Perfect Combination, Orange Raspberry Muffins

Sunday, August 29, 2010

Gratifying Concoction

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.


Earlier this year I tried my hand at a version of Baked Alaska, so this time I opted to just complete the Petit Fours part of the challenge. I made a browned butter pound cake, sandwiched between a rich yogurt lemon ice cream and coated with a dark chocolate glaze.


I also attempted Petit Fours for my nephew's baptism earlier this year. I thought it would be such a fun idea to make small square Petit Fours, cover them in green frosting and pipe CTR on the top with white frosting. The sponge cakes varied from this cake, and I filled them with Blackberry Pear jam, but whichever, or whoever came up with the Petit Four glaze I used for the frosting should never pick up a spatula, rubbing scraper, or bowl again. The frosting was disgusting, and the proportions all wrong. It ruined my brilliant idea. I'm still mad about it, partly because the lesson learned to not wait until the last minute is one I still haven't grasped, and party because although the recipe seemed a little off to me I went with it anyway.
Ice Cream Petit Fours (click for Elissa's recipe and instructions)


Browned butter is a simple yet exhilarating baking discovery. As the butter simmers in the pan, it fills your kitchen with its scent metamorphosing into a deeply rich and gratifying concoction of butter brought to the brink of ruin, and finished with a sweet, thick, resonating flavor. Elissa describes brown butter has having a lovely nutty smell, and while true, to me, it smells like the beginnings of toffee. It is a smell I remember from my Grandmother's house-exquisite and comforting.

*Although the cake in this recipe is a pound cake, I found the batter much to thick for my liking and added 1 cup of butter milk to the recipe alternating with the flour. I also substituted my own lemon ice cream recipe found below.


Lemon Yogurt Ice Cream
2 cups milk
Pinch of Salt
1 teaspoon vanilla extract
1 cup sugar
3 egg yolks
Zest and juice from 3 lemons
Whisk together and place into stovetop pan
Turn heat to high to scald milk and bring it to the boiling point, stiring constantly
Remove from heat, and add 2 cups heavy whipping cream
When mixture has cooled slightly add 1 cup plain yogurt
Chill overnight
Churn according to Ice Cream Maker Instructions
 

Wednesday, August 25, 2010

Tasty, Creamy, Blisfully...

I imagine heaven, perched above earth amongst the clouds, is decorated with deliciously white walls to match the clouds. Inevitably, Heavenly Father has a very talented interior designer up there, someone who adores bold colors such as hot pink, lime green, bright blue and pumpkin orange and recognizes the importance of decorating with these colors. And surely, He would want to appease our Heavenly Mother with an easily accessible frozen yogurt dispenser.


It must be this way because I felt like I was in heaven as I visited the new TCBY during the grand opening extravaganza media invite in Sugarhouse.


TCBY (The Country's Best Yogurt)
2274 South 1300 East
Salt Lake City, UT  84106
801.708.7005
Monday - Thursday 10:00 am - 10:00 pm
Friday & Saturday 10:00 am - 11:00 pm
Sunday 10:00 am - 9:00 pm
  *Photo Courtesy of Limelight Photography
Yogurt: Cheesecake
Sauce: Malt Whoppers Sauce
Toppings: Cookie Crisp, crushed Butterfinger, bits of Chocolate Chip Cookies
Fruit: Rasberries
If nothing else, this is what heaven tastes like..., this week anyway. Next week it might taste like Watermelon Sorbet, or Peanut Butter and Chocolate Fudge, or any one of the dozens of different yogurt flavors and toppings TCBY boasts. 


The new TCBY shoppe in Sugarhouse is the first corporate owned store to open in more than five years, and it is setting the bar in terms of what can be expected for the future of this enterprise. The new store is like no other TCBY you've seen before - it is completely self serve from the 10 different yogurt dispensers with alternating flavors, to the toppings bar filled with over 30 different options from fresh fruit to honey glazed walnuts.


You decide the yogurt(s), the quantity(s), and the topping(s) to create a masterpiece of flavor fusion, then weigh it and pay it, just 39¢/ounce.

This store is funky and fresh putting the power in the consumers hand. TCBY has long been known for their commitment to quality, fresh ingredients and above all enjoying simple pleasures. This new shoppe takes that commitment to the next level, creating a fun, friendly atmosphere with fabulous frozen yogurt to accompany it.

Visit Sassy Scoops to win a $25 gift card to TCBY; all you have to do is comment! Deadline to enter is Friday, August 27.


*All photos courtesy of TCBY unless otherwise noted.

Tuesday, August 17, 2010

Stand By Me

We have a list two pages long tacked to our fridge; it is our to do list on the house. Two solid pages of indoor and outdoor projects from growing grass and weeding, to replacing the hole in the bathroom floor from when we moved the toilet.

At the very top of that list: Buy a Washer and Dryer... if only it were that easy. Before we can do that, we first have to finish the laundry room in the basement which involves relaying the cement floor as now it is a pile of rubble from when Gabriel jack hammered the floor to lay piping for a second bathroom. Not to mention, the two page list on the fridge doesn't include the basement or the attic - and therein lies the crux of the problem.


To buoy our spirits in the meantime, we used the concrete blocks from the basement floor to form a ring of stones in our backyard to create a fire pit. I love a campfire - between the scent of burning wood, the sense of adventure that comes from fire and nature, and the sweet memories it elicits from my childhood I am never more content.


I can't help but be reminded of the movie, Stand By Me whenever we have a campfire. I have always absolutely adored this movie. I remember being on a kick for the longest time where "sincerely" followed my every sentence. My sister Pammy and I used to pretend we had leeches stuck to us that we had to pry off one another. Plus, the movie was based in Oregon so I can't deny feeling a little homage. I can not help but think of this movie when I am camping, exploring back woods and ghost towns, or just roasting marshmallows in my backyard. The exploration of innocence combined with adolescent egotism in this film is extraordinarily compelling and true to life. Every young boy's spirit can be seen in these four boys. The director/producer captured their spirit in conjecture with their unfortunate circumstances so poignantly, one can not help but be captivated by the story telling. 


When August's Mac Tweets theme: A Summer Flick was announced there was no dilemma when it came to deciding what to make. Nothing says summer like a campfire, nothing says campfire like s'mores, and nothing reminds me more of Stand By Me than all of the above. One thing just led to another. Besides, I've had this idea of a macaron for some time now. I must admit though, I re- watched this movie after deciding on the theme, and I don't know how I ever got away with watching it as a child - it's rated R for a reason... it's pretty vulgar.

S'more Macarons
110 g powdered sugar
60g finely ground graham cracker crumbs
Sift together

Whip 60g egg whites (of 2 eggs) to soft peaks
Add 40g granulated sugar and whip to stiff peaks
Fold flour into egg whites in two batches
Stir just until whites are incorporated
Spoon batter into piping bag, minus the tip and pipe even circles onto baking sheet lined with parchment paper
Let rest for 15 minutes - 1 hour
Bake at 310F°, 10-15 minutes until feet have puffed and outer shell is hard
Peel off parchment paper once cooled
Match tops and bottoms and place ½ large marshmallow on one macaron cookie
Place under broiler in oven until toasted
Immediately top with one square of Hershey's Chocolate and second macaron cookie

I've read that when making macarons you shouldn't substitute more than ½ the almond flour with any other type of nut or flour, however with no disrespect intended, that never really made sense to me. The reason macarons are macarons is because they are a meringue cookie; they puff and establish feet because of whipped egg whites. So I set out to disprove that rule, and this recipe proves my theory.


One year ago: Rain or Shine, Campfire Cookies

Thursday, August 12, 2010

Candy Bar Cupcakes

At the beginning of the year I shared with you all a special indulgence: Candy Bar Pizza. I told you that this is the dessert I turn to for comfort, but what I left out, this is really the dessert I turn to for a lot of reasons, some reasons that don't even exist.

It's been nagging at me for a while to transform these bar cookies into a cupcake, and they turned out just as tasty as the cookies with the added indulgence of being soft and fluffy.

Candy Bar Cupcakes

Topping
4-8 of your favorite candy bars, plus 1 bag of favorite M&M's
(Twix, Payday, Reeses, Snickers, Rolo's, Baby Ruth, Butterfinger, Kit Kat, Nestle Crunch)
Crush, cut and mash into tiny pieces
Mix together in a bowl, set aside

Peanut Butter Chocolate Ganache Frosting
½ cup peanut butter
1 cup chopped chocolate
½ cup cream
Melt together over low heat, stiring constantly, until incorporated
Remove from heat and let cool
When completely cooled whip with beaters until fluffy

Cupcakes
1 ½ sticks softened butter
½ cup white sugar
½ cup brown sugar
Cream together until fluffy

Add
1 teaspoon vanilla
4 eggs
Mix together until color lightens
Add
1/2 teaspoon salt
1 teaspoon baking soda
1 ½ cups flour
1 ½ cups buttermilk
½ cup mini chocolate chips
Stir until flour is incorporated

Pour evenly into cupcake liners, ¾ full
Bake at F350°, 10-12 minutes until edges just begin to brown
Remove from oven, let cool

Frost with peanut butter chocolate ganache and top with candy bars
One Year Ago: My Only Advice, Lemon Blueberry Bundt Cake

Tuesday, August 10, 2010

Key Lime Pie

'Tis the season for citrus; it is refreshing, cool and tickles your bones as it rushes through your body - why wouldn't you love it? Plus, you can eat it outdoors on a hot day without adding to the penetrating, suffocating heat you must already endure. Naturally the best part about summer, in my opinion, is the produce.


But... I have a confession to make. I see other food bloggers constantly post about the particular types of fruit they use, such as Meyer Lemons... Now, I know there are different types of apples, grapes, oranges, etc. I'm not totally inept, but lemons? And I must confess, I thought, in large part, the different names meant little more than a brand.

And though I'd heard of key limes, I was never too keen to go to so much effort to pick them out, especially when big, fat, plump limes were always at my disposal. However, just by chance, I saw a beautiful stack of tiny little key limes at Fresh Market the other day... I snatched up them and proudly announced my selection when the cashier looked at them and said, "What the hell are these?"


I was pretty excited to make Key Lime Pie, with real key limes for the first time. I brought home several key limes and set to work grating and squeezing the juice. I got through 5 and measured out the juice - it was just 1 teaspoon... I needed 1 cup. I drove back up to the Fresh Market and reverted back to the big, fat, plump key limes.
Key Lime Pie

It was just as good, and a whole lot easier. Now, I don't know if there is a discernible difference between limes, or lemons for that matter, I just know what tastes good and that's good enough for me.
Crust
1 cup graham cracker crumbs
1 teaspoon butter, melted
1 teaspoon sugar
Mix together and press onto bottom of tart pan, and along edges
Bake at F350°, 5 minutes, until lightly toasted

Pie
1 cup lime juice
1 tablespoon lime zest
14oz condensed milk
2 eggs
Whisk together until smooth, pour over crust
Bake at 375°F, 15 minutes until set
Chill at least 2 hours
Serve with a dollop of whipped cream

One Year Ago: Main Street Ice Cream, Pecan Log Ice Cream

Friday, July 30, 2010

Missing In Action

I've been missing in action a lot lately, especially when it comes to Daring Baker's Challenges; try three months missing.

At work we have a trade board where every employee can post the hours they want to give away and pick up the hours they want respectively; I'm kind of addicted to it. In June I had a brilliant idea to pick up an insane number of hours in trade, so that I could work very few in July and August... but like I said, I'm addicted. I did, in fact, pick up an insane number of hours in June, and then I kept right on picking up hours in July, and all of a sudden I found myself with another month of insane hours and no days off - and, not to mention, no Daring Baker's Challenges or treats of any kind for that matter.

Today, however, marks day 1 of my 6 day off streak, and why yes! I am looking forward to it, especially because Sunday, August 1 marks Gabriel and I's 8 year Wedding Anniversary.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s World – Life and Food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
Chocolate Strawberry
Bombe

My bombe is comprised of a Chocolate Swiss Roll filled with a Strawberry Cream Cheese Filling, Strawberry and Rocky Road Ice Cream and rather than filling it with fudge, I used the remaining filling from Swiss Roll.

Sunita's recipes and instructions. I love Sunita's photo tutorial and recipe selections. For my bombe I used her Swiss Roll recipe, however I've included my ice cream and filling recipes.

Strawberry Ice Cream
2 cups milk
Pinch of Salt
1 teaspoon vanilla extract
1 cup sugar
3 egg yolks
Whisk together and place into stovetop pan
Turn heat to high to scald milk and bring it to the boiling point, stiring constantly

Remove from heat, and add 2 cups heavy whipping cream
When mixture has cooled slightly add 16oz of sliced strawberries
Chill overnight
Churn according to Ice Cream Maker Instructions


Rocky Road Ice Cream
2 cups milk
Pinch of Salt
1 teaspoon vanilla extract
1 cup sugar
3 egg yolks
4 oz chocolate chunks
Whisk together and place into stove top pan
Turn heat to high to scald milk and bring it to the boiling point, stiring constantly

Remove from heat, and add 2 cups heavy whipping cream
When mixture has cooled slightly add 1 cup marshmallows and 1 cup crushed walnuts
Chill overnight
Churn according to Ice Cream Maker Instructions


Strawberry Cream Cheese Filling
8oz cream cheese
8oz strawberry jam
½ cup sugar
Beat together until creamy

Stir in 1 cup whipped heavy cream

I loved this challenge, and learned a lot for next time... such as freeze the swiss rolls before placing them in the bowl, keep saran wrap tight and straight, and don't soften your ice cream too much that it runs down any gaps in your bombe!

One year ago: Pie in the Sky, Caramel Moon Pies.

Saturday, July 24, 2010

Climbing Trees

I grew up on Main Street; I don't say that like the politicians say it (who are all lying anyway), I say that because I literally grew up on a Main Street. I always found the name a little silly because we lived in a house on a cul-de-sac, at the top of a hill, on a dead end street. I suppose our street was a tributary off an actual Main Street, but in all my years of searching, I've never found that street.


Because of our discrete location, we kids never had a lemonade stand but even still nothing says summer to me like tart, fragrant, yellow lemons; and climbing trees. At the top of our hill was a tall tree, perfect for climbing, which we all loved to do, of course. One of the boys in the neighborhood even nailed a small plank of wood to the side of the tree, almost to the very tip top, and the goal was always to climb high enough to sit on that plank and peer all the way down the hill. That plank finally gave way, after many years of enjoyment, under my sister Pamela's unfortunate rear.


In time, that tree and what we liked to call the "forest", though no more than 15 trees comprised that forest, gave way to make room for a nursing home. It didn't matter that my childhood friend Jenine and I talked about chaining ourselves to that tree when the bulldozers arrived, they cut it down anyway, and it seemed that was the day our childhood ended.

Tuesdays with Dorie posted a sweet lemon concoction, it seems like over a year ago, and I quickly added it to my favorite dessert list. It is titled The Most Extraordinary French Lemon Cream Tart, and it always brings me back to my childhood summers.

Extraordinary Lemon Tart
Dorie adopted this recipe from Pierre Hermé, and I adapted it from Dorie. This dessert is smooth and tart, and it will make you involuntarily squint your eyes and pucker your lips from it's potent lemon flavor. Though I love it, and respect the French for their exquisite culinary taste, I have found a great alteration to this beautiful dessert is to add 3 cups of whipped cream to the dessert (or 1 8oz. tub of cool whip) to lighten and smooth out the flavor.

Crust

1 cup sugar
Zest from 3 lemons
Rub sugar and zest together in a metal bowl, or top of a double boiler, until well incorporated and fragrant

Add
4 whole eggs
¾ cup lemon juice
Whisk together with sugar until frothy

Place over heat, in a double boiler manner, and stir constantly until mixture reaches 180°F, or becomes of a custard like consistency
Remove from heat and let cool to room temp
Cover with a sheet of plastic wrap to prevent a crust from forming, and refrigerate to chill
When set, mix with cream and spoon into crust (recipe above)


Enjoy!

One year ago: Our Love Story, Cheesecake Marbled Brownies

Tuesday, July 13, 2010

Happy Feet

I made a promise of sorts last year in October, something along the lines of:

That was after multiple failed attempts, a daring bakers challenge and a lot of wasted almond flour; that was when I called them macaroons, and not their proper name, macarons. Since then you may have been the recipient of many a comment on your blog along the lines of: "I hate you" if you ever showed off your cute little footed cookies.

Well, thanks to Barbara, look what I can do!!!


Last month for Mac Tweets Barbara posted her Pink Flamingo Macarons... knowing Barbara lives in my home state, and that she was a skilled macaron maker, I begged her to give me a mac tutorial, and we set a date for July's Mac Tweets: Sing a Song.

Bubblegum Macarons with Chocolate Nutella Filling

I was excited for weeks, building up anticipation to the exciting day of reckoning! And Barbara did not disappoint, she was delightful! She emphasized measuring out your ingredients, gave me tons of helpful hints and suggestions and watched over as I folded in the egg whites (previously, the cause of my demise). Barbara is the reason these macs turned out perfectly, so the test will be if I can make them, truly, on my own.


110 g powdered sugar
60g finely ground almond meal flour
Sift together
Subtract 1 tablespoon flour/sugar and substitute flavoring (1 tablespoon bubblegum powdered sugar*)

Whip 60g egg whites (of 2 eggs) to soft peaks
Add 40g granulated sugar and whip to stiff peaks
**Barbara's Tip: If you are using powdered coloring add to flour, if using liquid coloring add to egg whites once whipped
Fold flour into egg whites in two batches
Stir just until whites are incorporated, but fully incorporated is key
Spoon batter into piping bag, minus the tip and pipe even circles onto baking sheet lined with parchment paper
**Barbara's Tip: Stack two baking sheets so bottom of cookies don't burn
Let rest for 15 minutes - 1 hour
Bake at 310F°, 10-15 minutes until feet have puffed and outer shell is hard

**Barbara's Tip: After 10 minutes lightly tap the top of the macaron, you want them set, but not quite firm
Peel off parchment paper once cooled
Top with filling and match with same size macaron

This was such a fun experience! Not only did I get to meet a fellow blogger, but I finally succeeded in mastering this tiny cookie and consequently eating a a delightful amount of tasty macarons! Can't wait until next time!!

See what flavor Barbara made during our meetup.

*Every year, post Christmas holiday I can't resist the magnetic lure of discounted candy canes in strawberry, raspberry, bubblegum and tangerine flavors; they make deliciously flavored powdered sugar simply by pulverizing them in your blender which in turn lend a creative flair to your desserts. In January I posted an easy recipe using bubblegum powered sugar over at Make it Work Mom.

Tuesday, June 15, 2010

Conjoined Twins

Everyday I think I have a different favorite cake; today, that cake is Angel Fairy Cake.

Cake and I, we are like conjoined twins. Where there is cake around, there is nothing I can do to keep myself away from it. I ate this entire cake, save three pieces (probably small pieces) entirely by myself... it was soooo good.



Angel food cake is brilliant, it can be paired with anything and each different element accentuates its taste so positively. Not only can you pair this cake with different cuisines (i.e. fondue), but you can flavor the base batter a variety of ways, again lending a dramatic effect to an already deliciously angel fairy cake (i.e. chocolate).


This time I opted for coconut, not simply using coconut to adorn the cake, but to flavor it as well. I was a bit apprehensive using coconut flour, as I've never used any type of flour substitute previously in any recipe, however I ground my own using sweetened coconut flakes and it turned out delicious! In fact, I might say more delicate than traditional Angel Fairy Cake.

Coconut Angel Fairy Cake


Sift:
½ cup white flour
½ cup coconut flour
¼ cup sugar
Set aside
Whip to soft peaks, moist and glossy:
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
Add:
3/4 cup sugar slowly, 2 tablespoons at a time until whites hold stiff peaks

Fold in sifted flour and sugar in four stages

Pour into
ungreased 10" angel food cake pan
Sprinkle layers of sweetened coconut flakes throughout and over the top of batter
Bake 375° F, 35-40 minutes
Invert cake in pan, let cool

One year ago: Choose Veg, Pineapple Princess Cupcakes

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