My Life In The Kitchen

April 17, 2010

Genoise Sponge with Italian Cream

Filed under: 52 Weeks of Baking, Baking, Food, Swap, Swap-Bot — Tags: , , — trinichiqn @ 4:58 pm

Italian Cream

Prep first.

Separate the eggs. Measure the milk, sugar and flour. Have everything at the ready.

Place plastic wrap on the pastry cream not over the bowl. Prevents condensation and a skin forming. Put in the fridge when slightly warm, NOT hot.

In a hurry place in freezer for a quarter of the time. Don’t forget it in there.

Mix in the mascarpone cheese.

Genoise Sponge

A good-sized bowl, larger than 6.5 cups. 6 eggs and one cup of sugar volumizes when beaten with and electric mixer.

If you don’t have an actual double boiler make sure you use two containers/pots/whatever that fit well it is not comfortable holding the egg mixture bowl over heat.

Stir, stir, stir. You do not want scrambled eggs.

Do sift the flour over, Do NOT dump.
Fold in butter while pouring, not after.

Although I rolled the cake DIRECTLY from the oven (you can take a minute or two but don’t let it cool) that was just for demonstration for making a swiss roll which I decided against.

I used a sheet pan to make my cake but it can also be done with round cakes. You’ll need 2 cakes for four layers.

I went with four layer. Use either a very long serrated knife or floss to to cut through the cake. Layer with italian cream, I now wish I had put a layer of jam/preserves/stewed berries over the cream but there is always next time. Put on top of cake. Cut in half, now which is prettier the top or bottom of the cake, for me it was the bottom (rolling the cake gave it a rumpled look). Spread some cream on the top of the cake put the other half (for me) top side down over the layer of cream. Cut into squares. Dust with powdered sugar, serve as is or with some berries.


This is contribution for the 52 weeks of baking, week 4.

April 16, 2010

Cheese Souffle for One

Filed under: Baking, Food, Swap, Swap-Bot — Tags: , , — trinichiqn @ 8:24 pm

MMmmmm good eats.

Start here Grated Cheese

End here Cheese Souffle

I had everything I needed except the Parmesan cheese. I substituted the paprika with the new McCormick’s Perfect Pinch Cajun.

It was a little more time consuming than I thought it would be. I should have used a hand mixer to whip the egg whites but the thought of taking it down seemed like too much at the time until I realized that even two egg whites is a great arm workout to whisk.

I didn’t measure the cheese and I think I added too much but it was all cheesy goodness so I don’t care.

Cheese Souffle

I think I am ready to move on to a chocolate souffle. I just need to use a narrower dish to get a more risen look. If you look closely their is a souffle-like rise.

This is my submission for week 3 of 52 Weeks of Baking.

April 13, 2010

Hand Kneading vs Dough Paddle Mixer

Filed under: Baking, Food — Tags: , , — trinichiqn @ 11:55 pm

I am not going to lie, I want a Cuisine Art Stand Mixer something fierce. However I do love the feel of mixing my dough by hand. I love feeling the texture change from slimy, slushy and gloppy to firm, smooth dough.

With the mixer you hands stay cleaner
By hand you get a better feel for the dough

With the mixer you hands are free to multitask
By hand you don’t always have a free hand if needed

With the mixer it is less labour intensive
By hand you have to put your shoulders, back and arms into it.

I own a bread machine for those lazy days. I have wanted to cry and I may have a few times when I am kneading dough and it won’t hold, I have been kneading forever and it’s either too wet or too dry and I don’t know how it got there.

There are times when I get kitchen envy, I see the Cuisine Art or a Black and Decker with a dough hook or paddle and I think there is so much I can do with that. Then I remember I have ten perfectly good finger, two strong wrists and I have already done a lot with that and I can do so much more.

April 8, 2010

Hot Hot Hot

Filed under: Baking, Food, Swap — Tags: , , , — trinichiqn @ 10:44 pm

It’s Easter so that means Hot Cross Buns….

Hot Cross Buns

A tradition as far back as I could remember Hot Cross Buns for Good Friday and Easter. The recipe and design changed over the years, the cross has been made with icing (which I prefer), pastry dough and cut marks in the dough before baking to name a few.

Forming Buns

This year I used a recipe I found for Apricot Hot Cross Buns. Of course I had to substitute. Dried apricots are easily found but I prefer craisins. So citrus peels and craisins it was. The cinnamon was a nice touch in the recipe.

Ingredients

Forming and kneading the dough is beautiful. I love the seeing the different colours of the dry fruit peep through. For me working with dough is therapeutic.

dough dough

I love Hot Cross Buns. I think this is my submission for week 2 of my 52 weeks of baking.

Is it me or do the crosses just make the buns taste better.

buns

I froze half the dough in single bun portions to have at my leisure.

April 3, 2010

Pizza in a Pinch

Filed under: Baking, Food, Swap — Tags: , , — trinichiqn @ 9:33 pm

What do you do when you’re feeling both hungry and lazy???

Frozen pizza dough – thawed
Pizza Dough Rolled, Olive Oil

Olive oil, Ketchup
Ketchup

String Cheese x2
String Cheese

– Cut up
Cheese Topping

Preheated Oven – 450* 5 – 6 minutes
Cheese Pizza

Bon Apetit

I made pizza a couple weeks ago (with alot more topping than now) and I froze the left over dough in single serving balls to be thawed and ate when the feeling struck, even if the feeling struck when I had no toppings and was definitely feeling to get in the car to go and get some. So thaw a dough dough, roll it out, sread some olive oil and ketchup (didn’t have tomato sauce, it’s practically the same right???). Quick, easy and delicious.

I am putting the recipe for the Honey Wheat Pizza Dough that I used on the Recipe page. It taste great fresh, from frozen, with real topping or not.

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