4/27/2008

Daring Bakers April Challenge

Daring Bakers April Challenge
Cheesecake Pops





My ugly pops
Although it was very fun to make these pops they were ugly. I laughed a lot because the weather here is very hot and humid (due to the beginning of the rainy season), when I was making a pop the others fainted so I had to put them in the fridge as soon as I formed the pop, my idea was to make a “chupetero” a pop holder, (as I did in my nephew’s birthday, because it is a tradition here in Venezuela to make chupeteras for kids birthdays), but … you know they did not collaborate. The taste was delicious the texture everything about this cheesecake is perfect and delicious, I combined the pops with Venezuelan ingredients like “dulce de Leche” Caramel milk a tradition here, Venezuelan chocolate, famous around the world and crushed peanut. They were DELICIOUS but the appearance of my pops is definitely not nice and the size is different for each one

The Original recipe:

Cheesecake Pops
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
Elle – Feeding My Enthusiasms
Deborah – Taste and Tell


Buttermilk and Pineapple Cupcakes With Caramel Sauce.

Buttermilk and Pineapple Cupcakes With Caramel Sauce.






Ingredients.
Pineapple Cupcakes.
2 ½ self raising flour.
1 cup buttermilk.
100 gr unsalted butter.
¼ teaspoon salt.
½ teaspoon vanilla essence.
¼ teaspoon pineapple essence (optional).
¼ teaspoon baking soda.
1 cup pineapple marmalade. (homemade)
4 small eggs.

Pineapple Marmalade.

300 gr fresh pineapple cut into small cubes.
1 cup white sugar.
¼ teaspoon vanilla essence.
A pinch of salt.

Italian Meringue Frosting.

2 egg whites.
¾ cups white sugar.
½ cup water.
1 pinch cream of tartar.

Caramel Sauce.

50 gr unsalted butter.
1 cup white sugar.
¾ cup heavy cream.
¼ teaspoon salt.

For the Cupcakes.

1- Mix butter, buttermilk and pineapple marmalade until well blended.
2- Add pineapple and vanilla essence and salt, mix well.
3- Add 1 cup of flour and mix well then add two egg, when it is well blended add other cup of flour and 2 egg and finally add the rest of the flour and baking soda, continue mixing until it is smooth.
4- Line cupcake pan with liners and fill them 3/4 full with batter.
5- Bake 180°C until they are light golden brown, take out from oven and let cool.
6- Pipe meringue on top of each cupcake.
7- Serve with the caramel sauce.

Pineapple Marmalade.

1- Put the pineapple and sugar in a heavy bottomed saucepan over medium heat Bring to a boil stirring constantly and reduce heat and simmer about 7 minutes you should have about 1 cup of fruit and syrup.
2- When it is tepid add in the vanilla essence.

Italian Meringue Frosting.

1- Make the syrup with the sugar and water, (you know when it is ready because it bubbles in slow motion)
2- Using an electric mixer beat the egg whites to soft peaks.
3- Slowly pour the syrup into the egg whites while beating at low speed.
4- Increase the speed to high, and continue beating until the mixture has cooled completely.
5- Add the pineapple essence.

Caramel Sauce

1- Heat sugar on moderately high heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir slowly with a whisk .
2- As soon as all of the sugar crystals have melted immediately add the butter and salt to the pan. Whisk until the butter has melted and it look homoheneou.
3- Once the butter has melted, take the pan off the heat. wait three seconds and add the cream to the pan (Add the cream all at once, keeping a bit of distance from the pan so as not to splash your hand with hot liquid) and continue to whisk to incorporate and it is smooth.
4-Let cool.

4/11/2008

Double Chocolate Caramel Cinnamon Rolls.

Double Chocolate Caramel Cinnamon Rolls.
They are very soft and delicious. When I was baking them, the chocolate scent was driving me crazy and only wanted them to be done. My sister said she was going to eat only one but she ended up eating two, and when she came home, after she finished working, she said she could not concentrated on the informs because she was thinking about the rolls, she put two in the microwave oven and sat on a chair, closed her eyes and was moving one leg like she forgot about everything …even her diet.














Ingredients.
250 gr all purpose flour.
50 gr self raising flour.
4 tablespoons white sugar.
1 teaspoon salt.
2 ½ tablespoons powdered milk.
1 ½ teaspoons instant yeast.
1 small egg.
30 gr soft butter or margarine.
140 gr tepid water.
1 teaspoon malt extract.
3 tablespoons cocoa powder.
1 tablespoon vanilla essence. about 1 tablespoon flour for kneading if necessary

Filling.

15 milk caramel chopped.
70 gr chocolate chopped.
3 tablespoons dark brown sugar.
2 tablespoons salted butter.
1 tablespoon cinnamon.

Directions.
1- In a bowl combine the dry ingredients.
2- Mix water, vanilla essence and malt extract.
3- Add the egg and water to the dry ingredient.
4- Knead until the dough is soft and elastic, with your hands extend the dough and spread the butter on it, then continue kneading until soft and elastic.
5-Transfer the dough into an oiled bowl in a warm place, until it is doubled in size.
6- Deflate and knead for 1 minute , cover let rest for 5 minutes.
7- Meanwhile cream the brown sugar and the butter.
8- Roll the dough and spread the butter mixture on it.
9-Sprinkle with the cinnamon, chopped chocolate and caramel.
10- Tightly roll the dough and cut the roll the size you like and place them onto a lined baking sheet
11- Let rise for about 45 minutes or one hour (depending on the weather)
12- Bake 200°c until they sound hollow when tapped on the side. Remove from pan



4/05/2008

Milk Loaf, Without Bread Machine.

Milk Loaf.
This recipe is from mama Fa Mi, it is soft and delicious and the best thing: it is very easy to make.






Ingredients.

250 gr all purpose flour.
50 gr self raising flour.
50 gr white sugar.
1 teaspoon salt.
2 ½ tablespoons powdered milk.
1 ½ teaspoons instant yeast.
1 small egg.
30 gr soft butter or margarine.
140 gr tepid water.
about 1/4 cup flour for kneading if necessary
Egg wash
1 egg yolk
½ teaspoon water
1 pinch of salt.


Directions.

1- In a bowl combine the dry ingredients.
2- Add the egg and water.
3- Knead until the dough is soft and elastic, with your hands extend the dough and spread the butter on it, then continue kneading until soft and elastic.
4- Transfer the dough into an oiled bowl in a warm place, until it is doubled in size.
5- Deflate and knead for 1 minute form seven equal balls and put them in a greased pan, let raise and double in size.
6- Mix the ingredients for the egg wash.
7- Carefully brush loaves with egg wash and place in oven. Bake the bread in a preheated oven at 200°c until they are golden brown and sound hollow when tapped.
8- Remove from pan; cool completely on wire racks.