Tuesday, August 17, 2010

TWD - Oatmeal Breakfast Bread

This week, Natalie of Oven Love chose Oatmeal Breakfast Bread from page 44 of Dorie Greenspan's "Baking: From My Home to Yours." You can also find the recipe on Natalie's blog. This recipe was simple and delicious and best of all ... I had all the ingredients in my pantry! Perfect for last minute baking! I followed the recipe as written except that I made 4 muffins and 5 mini bread loaves. I doubled up on the topping since I'd have more surface area to cover and I didn't want to skimp on the crunchy top.

Please be sure to check out the rest of the TWD Bakers to see their versions of this bread.

Monday, August 16, 2010

Raspberry-Peach Cobbler Cupcakes - Cupcake Hero August

Raspberry-Peach Cobbler Cupcakes

I devised this recipe for the August edition of Cupcake Hero. Please visit the (Vegan) Cupcakes and Other Culinary Creations for details and voting (after August 18th). These are a buttermilk-cinnamon cake with raspberry peach compote filling, whipped cream frosting, and a crunchy streusel topping.

2 cups all-purpose flour
1 T. baking powder
1 tsp. cinnamon
¼ tsp. salt
¼ cup butter, softened
¼ cup sugar
¾ cup honey
2 eggs
½ cup buttermilk
½ tsp. vanilla
Peach and Raspberry Compote
Sweetened Whipped Cream Frosting
Streusel Crumbles

Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. Combine flour, baking powder, cinnamon, and salt. Set aside. Cream butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. Add dry ingredients and mix until just combined. Scoop the batter into prepared cupcake pan.

Bake 17-20 minutes or until the tops spring back when lightly pressed. All cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack.

When cool, core each cupcake and add about 1 teaspoon of peach and raspberry compote. Swirl on whipped cream frosting and top with streusel crumbles.

Peach and Raspberry Compote
¼ cup sugar
½ T. cornstarch
¼ tsp. cinnamon
3 peaches
¼ quart raspberries
1 tsp. lemon juice

Mix sugar, cornstarch, and cinnamon in saucepan. Stir in peaches, raspberries, and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.

Sweetened Whipped Cream Frosting
1 cup heavy cream
2 T. powdered sugar (or to taste)

Chill mixing bowl and whisk attachment. Whip cream and sugar in chilled bowl until stiff peaks form. Do not over mix!

Streusel Crumb Topping
1/3 cup packed brown sugar
¼ cup all-purpose flour
¼ cup chopped pecans
½ tsp cinnamon
½ tsp. nutmeg
3 T. butter (not softened)

Heat oven to 350 degrees. Combine all ingredients in a small bowl and mix with fingers until crumbly. Spread mixture on parchment paper lined baking sheet and bake for 5 minutes. Stir mixture and return to oven for 5 minutes. Cool.

Wednesday, August 11, 2010

TWD - Chocolate Ganache Ice Cream

Hooray! Ice Cream! The past few days have been scorching hot here so I was delighted that of Baking and Boys chose Chocolate Ganache Ice Cream for this weeks TWD recipe. You can find the recipe on her blog or on page 430 of Dorie Greenspan's "Baking: From My Home to Yours". I make ice cream pretty often so and I thought I was fairly skilled in this particular area but my chocolate ganache didn't really freeze into what I consider "ice cream" - it was more like "frozen chocolate ganache". None the less it was decadent and will certainly not go to waste!

I've often wondered how ice cream ended up in a baking book but I just assumed that Dorie included it because ice cream and cake just go together. I happened to catch the Good Eats "Churn Baby Churn II" episode on Tuesday night and in this episode Alton Brown compares ice creams to baked goods. He states that the comparison makes sense because ice cream is essentially a foam (structurally) as are baked goods such as cakes and breads. Hmmmmm ..... interesting!

I wish I would have caught this show before I made my chocolate ganache ice cream because I think I could have vastly improved the outcome! and Please be sure to visit the rest of the TWD bakers to see how they did with their ice cream.