S'more Squares - sans marshmallows

S'more Squares - made November 28, 2011 from Sweet Miniatures by Flo Braker (book #177)

This is one of those new recipes I decided to take a risk on to see how it would turn out.  The ingredients and instructions were straightforward and the risk of failure seemed minimal.  I did, however, skip the last step of the melted milk chocolate and topping with a mini marshmallow, partly because I didn't have time after work and partly because I don't like marshmallows, mini or otherwise.  So if you leave out the marshmallows, can these still legitimately be called "s'more" anything?  Maybe not.  But regardless, these were pretty good.  The graham cracker crust was a nice touch to add to the brownie which itself was also good, albeit a bit thin.  These were somewhat plain since I skipped the mini marshmallow topping but you can dress these up with a Hershey kiss or chopped up Snickers or peanut butter cups if you wish.  Or leave them plain and just enjoy.

Crust

1 ½ cups (5 ½ ounces) graham cracker crumbs
¼ cup (50 grams) packed light brown sugar
7 tablespoons (3 ½ ounces) unsalted butter, melted

Filling

2/3 cup (100 grams) unsifted all-purpose flour
¼ teaspoon salt
1/8 teaspoon baking soda
2 ounces unsweetened chocolate, chopped
6 tablespoons (3 ounces) unsalted butter
1 tablespoon water
1 cup (200 grams) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Topping

2 ounces milk chocolate, melted
4 dozen mini marshmallows

1. Adjust rack to lower third of oven and preheat oven to 325°F. Press a sheet of aluminum foil to cover outside bottom and sides of a 9” square pan. Invert pan and gently press aluminum form into pan to fit contours; set aside.
2. Crust: In a large bowl, blend the graham cracker crumbs and the sugar. Add the butter and blend thoroughly. Press the crumbs into foil-lined pan. Set aside.
3. Filling: Sift the flour, salt, and baking soda onto a piece of waxed paper; set aside. In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally. Turn off heat, stir in the water. Pour the mixture into a large bowl and let cool for about 5 minutes. Stir in the sugar, then the eggs and vanilla, just until thoroughly blended. Add the flour mixture, stirring just until combined. Pour filling into crumb-lined pan, spreading evenly.
4. Bake for 30 minutes only. Remove pan from oven to a rack, and cool in the pan.
5. Topping: To serve, remove the cake from the pan to a cutting board by lifting the foil by its edges. Pour the chocolate into a small handmade paper cone and pipe zigzag lines over the filling’s surface. Cut into 1 ½’ squares. Center a mini marshmallow on each square, and pipe a tiny dot of chocolate in the center of each marshmallow.
6. Store in one layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.

O Christmas Tree - and preparing for baking gifts

As a baker, it should not surprise you that my fondness (cough, obsession. cough) for baking also manifests itself in other areas of my life.  The only thing I've been doing almost as long as I've been baking is collecting Christmas ornaments.  I started off with Hallmark and branched out to other brands and eventually ended up with a collection that had both sentimental value imbued with certain memories and ornaments I bought just because I loved them.  But Hallmark ornaments will always have a sentimental place of honor in my collection even though I don't buy them by the dozens every year like I used to.

My Hallmark tree

Nowadays I don't buy as much since I'm out of storage and display space. So I've cut back on new purchases but the old ones still remain.  I've culled out a great many in recent years but kept even more as I just like them.  Not surprisingly, I have an inordinate amount of food ornaments.  I used to decorate my largest artificial tree with just food ornaments.  Last year, my food ornament collection outgrew the big tree so I had to split it up into 2 full-size food trees.

Food ornament tree #1

Food ornament tree #2

I always start decorating early because it takes so long and I like to be done by Thanksgiving weekend. Because that time period between Thanksgiving and Christmas is one that I devote solely to baking and holiday get togethers.  I've got my Christmas card pictures printed, envelopes stuffed, stamped and addressed and they're all ready to mail by December 1. Yes, I'm also one of those annoying people who not only gets her Christmas shopping done early but gets the Christmas gifts wrapped as soon as possible.  Although this year I am a little behind but expect to wrap up my Christmas shopping with Cyber Monday deals.  It also helps that a lot of my gift giving is homemade baked goods.

When giving away homemade goodies, I take the appearance and presentation of the baked gift as seriously as any store-bought gift that I wrap.  Maybe even more so since it's personal and I put much more effort into the baked gifts coming out of my kitchen than the gifts I buy at the store or online.  Which means presentation matters.  Well before the holiday season, craft stores like Michaels have decorated gift bags, treat bags, treat boxes, cupcake boxes, candy boxes, plates, cellophane wrap and everything else you need to make a nice presentation of your gifts.  When I shop at the after-Christmas sales, those are the things I look for.  Even before Christmas, I save the weekly 40-50% off coupons from Michaels and buy the treat packaging a little at a time.  That's generally when they have the best selection and by the time I'm baking and giving away treats I have all the necessary packaging materials I need.  More avoidance of holiday stress.

I also take into account sizes in terms of how much I can fit into each package and quantity of baked goods for each recipient.  For friends with families, I tend to give more and possibly combine different packages together to give them a variety of treats.  For my (few remaining) single friends, I might give one treat package but put in a little sample of several different things so they still can get a variety without going into sugar overload.  The treat packages I tend to buy are small to medium in size for the most part.  It's easier to put several smaller packages together to make a bigger gift than to give one large gift that's too much for your recipients to consume. 

I hate for things to go to waste but am also mindful that this is the season of (over)indulgence and my friends are likely to be getting treats from other bakers as well or they also make their own.  So I try to give a variety of treats, some of which can go into the freezer for eating at a later date and others with a shorter shelf life are given in fewer quantity.  I also tell my friends which ones can be frozen for later and which ones should be consumed sooner rather than later so they can get maximum taste and freshness from their baked gifts.  Although some eat all of it right away - that's fine too :).

So have fun with your gift packaging - if you give away your baked treats, dress them up!  Although it's inside the packaging that counts, it's also nice for your gift to reflect the effort and care you put into making them and for your recipient to get an eye-catching gift that pleases more than their taste buds.

Thanksgiving 2011 - menu pictorial

It's been a busy week and I haven't been on the computer much for the past few days.  In between baking, decorating, Thanksgiving, visiting with family and friends and hosting my first holiday get together of the season (no, not Thanksgiving itself - I'm SO incapable of that), there just hasn't been enough time.  Here's a pictorial view of our Thanksgiving meal.  Christmas posts to follow in the coming days.

Lumpia appetizer - almost always present at every Filipino family gathering

Lechon (pork roast) - also a traditional feast food

Lechon in more serving size pieces

Shrimp pesto pasta - with basil grown in my mom's garden

Leche flan (Filipino creme caramel) - made by my mom

Basque Cake (butter cake with vanilla pastry cream)

Apple cobbler, aka Apple Crumble Bars (serve warm with ice cream)

Salvaging the baking failures

Okay, we're now in the midst of holiday baking - Thanksgiving is this week, Christmas is hot on its heels afterwards.  Your pantry is now stocked up and you've done much advance prep in mixing up cookie doughs and storing brownies and bar cookies in the freezer.  But sometimes things can still go wrong when we just don't have time for things to go wrong.  When that happens, my next baking tip is to do what you can to salvage your "failures".

This happened to me a couple of days ago when I had mixed up a batch of Alton Brown's Chocolate Chip Cookies and had them portioned out into dough balls, in the freezer, ready to bake at a moment's notice.  I was meeting friends for dinner last Sunday night and I popped a batch of cookie dough into the oven to bake.  But I was multi-tasking and by the time I remembered I had cookies in the oven, it was almost too late.  I yanked them out of the oven and, while they were just short of becoming burnt, they were definitely fully baked, more so than I, the Queen of Underbaking Cookies, would prefer.  They weren't bad but they also weren't anything I considered fit enough for goodie bags to give away.  95% of people would probably think there was nothing wrong with them but I'm the 5%.

Yet I didn't want to throw them away as that would be such a waste, not only of ingredients but time I couldn't afford to lose.  So I needed to get creative on what to do with overbaked cookies.  (Thankfully they weren't burnt or they wouldn't have been salvageable because a burnt taste would've taken over anything I tried to do with them.)  I pulverized them in the food processor, mixed the cookie crumbs with a few tablespoons of melted butter and use them as a cookie crust layer for brownies.  The brownie recipe is from The Good Cookie and for added decadence, just like in the recipe, I put a peanut butter cup in the middle.  I made the cookie crust first, patting it on the bottom of each little round cavity of my mini cheesecake pan, put the peanut butter cup centered on top of the crust and poured the brownie batter over it.  I had plenty of brownie batter leftover so I baked it in a smaller pan (an 8" instead of an 9" pan) for a normal brownie per the recipe.

This turned out pretty well and the rounds made a good individual-sized treat to give away.  Sometimes baking mishaps will happen but don't let that discourage you.  Instead, go into "life --> lemons --> lemonade" problem solving.  You never know what you can come up with and who knows, it might turn out just as well or even better, than what you were trying to make in the first place.

Black and White Pound Cake

Black and White Pound Cake - made November 18, 2011 from Great Coffee Cakes by Carole Walter (book #176)

I'm still making my way through my collection of recipe books and I'm more than 3/4 of the way there, maybe even closer.  I'm feeling some pressure to wrap up this baking challenge soon because the whole reason I started it in the first place was to justify buying Lisa Yockelson's new book, Baking Style, which has already been released.  But, hello, confession time, I recently bought the book.  I know, I know, I wasn't supposed to until I had finished this challenge.  But it was on sale, I had a gift card that would pay for most of it and I had a weak moment.  So there you go.  However, I only bought it, I haven't actually used it yet.  Now my new challenge is I can't bake from it until I finish up my old challenge.  I've now been on the first challenge for over a year.  Who knew it would take so long just to bake 1 recipe from every cookbook I own?

I have several cookbooks by Carole Walter and they're always straightforward, generally easy and usually come out.  If they don't, I modify them to suit me but for the most part, she has terrific recipes.  Which is why I felt okay taking the risk of trying out a new recipe during holiday baking time.  You usually can't go wrong with pound cakes or a Carole Walter recipe.

My faith was justified as this turned out pretty well.  It takes longer to mix than the norm as the instructions have you adding the powdered sugar a little at a time and beating the batter to airy lightness.  I don't think I took the full 8-10 minutes to beat the sugar in but it did take awhile.  In fact, it took so long that my melted chocolate mixture cooled too much to use so I had to warm it slightly again before I added the 2 cups of vanilla batter to it to make the chocolate batter.  But it was worth it as the texture was perfect, not too dense but not too light.  The flavor was good as well.  Don't swirl the two batters too much as you do want distinct sections of chocolate and vanilla together once the cake bakes.

This is best eaten warm or lukewarm.  When I tried a sliver after it had cooled to room temperature, it wasn't as good.  So if you're not going to serve it warm, then heat it up in the microwave for 10-15 seconds first before slicing and serving.

4 ounces fine-quality bittersweet chocolate, such as Lindt, coarsely chopped

1/3 cup hot water

3 tablespoons strained Dutch-process cocoa powder

1 tablespoon light corn syrup

4 cups sifted cake flour, spooned in and leveled

2 teaspoons baking powder

½ teaspoon salt

6 large eggs

½ cup milk

2 teaspoons pure vanilla extract

1 ½ cups (3 sticks) unsalted butter, slightly firm

¼ cup canola or vegetable oil

3 ½ cups strained powdered sugar, spooned in and leveled, plus extra for dusting

¼ teaspoon baking soda

1.    Position a rack in the lower third of the oven.  Heat the oven to 325˚F.  Generously butter a 10-inch angel food cake pan with a removable bottom and line the bottom with baking parchment.  Set aside.

2.   Combine the chocolate, hot water, cocoa powder, and corn syrup in a medium heatproof bowl.  Place the bowl over a pot of simmering water and heat just until the chocolate is melted.  Stir to combine and set aside.

3.   In a large bowl, thoroughly whisk together the flour, baking powder, and salt.

4.   Whisk the eggs in a medium bowl.  Blend in the milk and vanilla.

5.   Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until smooth and lightened in color, about 2 minutes.  Slowly drizzle in the oil, taking about 1 minute, then beat for 1 minute longer.  Scrape down the side of the bowl.

6.   Reduce the speed to medium-low.  Add the powdered sugar, 2 to 3 tablespoons at a time, taking 8 to 10 minutes, scraping down the sides of the bowl as needed.  Slowly pour in ½ cup of the egg mixture and mix for 2 minutes longer.

7.   Add the dry ingredients alternately with the remaining egg mixture, dividing the flour into four parts and the egg mixture into three parts, beginning and ending with the flour.  Scrape down the side of the bowl as needed.

8.   Remove 2 generous cups of the batter and place in a 2-quart bowl.  Stir the baking soda into the tepid chocolate, then add the chocolate mixture to the 2 cups of batter, gently folding together.

9.   Using two large clean spoons, alternate placing large spoonfuls of the chocolate and vanilla batters in the prepared pan, carefully spreading the flavors so they touch.  Make a second layer of batter, this time placing spoonfuls of vanilla batter on the chocolate and the chocolate batter on the vanilla.  Repeat, alternating the flavors, making about four layers.  Insert a kitchen knife into the batter starting about 1 inch from the funnel and circle the pan twice.  Do not overwork the batters.  Firmly tap the pan two or three times on the counter to level the batter.

10.  Bake for about 1 hour and 20 minutes.  The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center comes out clean.

11.  Remove the cake from the oven and let stand on a cooling rack for 25 to 30 minutes.  Holding the tube, lift the cake from the outer ring and place it on the cooling rack.  Let stand for another 20 to 30 minutes.  Cover the cake with a cooling rack, invert, and carefully lift off the tube section of the pan and the parchment paper.  Cover with another rack and turn the cake top side up to finish cooling.  Dust with powdered sugar before serving.

Remembering our troops - care package time again

It's Thanksgiving week and and one of the reasons Thanksgiving is my favorite holiday is it's a palpable reminder to express gratitude.  For me, I truly feel gratitude not only when I express it but when I share it as a means of that expression.  Sometimes it's sharing of positive thought and emotions, spreading happiness by being happy.  Other times it's a more tangible expression.  And this week, in thinking of our military personnel being away from their homes and families during the holidays, I wanted to do my own small part to help and express my gratitude for their service.

In the past I've used organizations like adoptasolider.org to send in donations and packages or else I've asked friends who had family and friends in the military what they would like and where I can send a package.  This year, I asked an online friend, Madeline, from my fitness forum who has a son in the military what items he and his unit would like and where I can send a package to him.  She thought it was nice of me but I'm not doing it to be nice.  In all honesty, I thought it was literally the least I could do and little enough in light of what he and our troops were doing for me.  This is just an expression of gratitude.
 
I've blogged before about care package tips to friends and to my college-age nieces.  This is a different sort of post because sending care packages to military personnel requires different items and packaging tips.

First of all, to preserve their safety, you're not likely to know exactly where your care package is going or what the conditions will be like in that part of the world.  So you don't know if it'll be blazing hot, freezing cold, humid,  or arid.  That means the items you send have to withstand any type of temperature.  Unfortunately that likely means no chocolate candy as it potentially could be a melted mess if it's going to a hot climate.  Send hard candies or non-meltables like Skittles, Jolly Ranchers, Sweettarts, etc.  If you send packaged food items with items like soaps, be sure to wrap each separately and buffer them with other items between the two.  Do not send perfumed soaps.  In very hot climates, the perfume will permeate everything else in the box and potentially ruin the food.  To be safe, seal them separately in ziploc bags, especially anything like liquid soap which could leak or burst out of its container.

Second, you don't know how long your package is going to take to reach its destination.  So everything you send must either be non-perishable or at least have a long shelf life.  Beef jerky is an often-requested item from our troops and should be able to withstand the journey.  Same with coffee and tea.

Package items closely so things move as little as possible

Third, safety of our troops is paramount so that means there are things you absolutely cannot send.  In more innocuous care packages, I thrive on sending the stuff I've baked.  Can't do that with a military care package.  While I know there's nothing harmful in my baked goods (except an excess of calories), the military recipients don't know that.  Just like you can no longer hand out homemade goods to trick or treating kids on Halloween night and can/should only hand out packaged candies and the like, only sealed, packaged food should be sent in a military care package.

Fourth, remember the contents of your care package are more than likely going to be shared within the unit.  Try to send individually packaged items or items that can be easily shared.  And remember women serve in the military as well so don't be shy about sending "feminine" stuff.

Lastly, in the US, the Post Office has flat rate priority mail packaging expressly meant for military care packages.  You can fit as many items as possible and pay only the flat rate, no matter how heavy it is.  See here for the guidelines, restrictions and rates on sending to an APO/FPO/DPO address.  As with any package, tape it securely and write the address legibly.  And whatever else you put in the package, don't forget a note to thank them for their service and that you're thinking of them.  I know I can safely enjoy my Thanksgiving with family and friends at home because of where they are and what they're doing.  And I appreciate and am grateful for that.

Happy Thanksgiving (week)!

The brownie version of Texas Fudge Cake

Essence of Chocolate Squares - made November 14, 2011 from Baking by Flavor by Lisa Yockelson

Have you ever had Texas Fudge Cake?  There are probably other names for it but it's essentially a chocolate sheet cake that's covered with chocolate frosting while it's still warm so the frosting melts into the cake then sets into a fudgy layer over the cake when it cools.  If you're a chocolate cake lover, it's a must-consume.  This is the brownie version of a Texas Fudge Cake.  And if you're a brownie lover or a fudge lover, I would argue this is even better than Texas Fudge Cake (ducking the cake lovers).  As you can see from the picture, the frosting melts into the cake and sets into what is essentially a layer of fudge on top.  Not "frosting" but "fudge".  This is pure unadulterated chocolate.  The brownies are moist and fudgy and the frosting is...well, to repeat, fudge.  Cut the pieces small as they're pretty rich and use a dark chocolate.  Otherwise it'll be too sweet.

I've made these before and blogged about them before so click on the title to go to the original blog post and the recipe.  Like I've said earlier, this isn't the time of year that I do a lot of experimentation so I may be revisiting and re-posting some earlier favorites.  This one is definitely a favorite and is already packaged up and sitting in my freezer waiting to go out in the next care packages or goodie bags I'm giving away.