Showing posts with label Club Baked. Show all posts
Showing posts with label Club Baked. Show all posts

Saturday, September 15, 2012

Heartland Turtle Bars

Heartland Turtle Bars are on the menu today! These bars come courtesy of Matt Lewis and Renato Poliafito and their fabulous dessert cookbook, Baked Explorations. They are part of a twice a month posting I participate in as a member of Club Baked. 

Heartland Turtle Bars
Our host this month is Julie from A Little Bit of Everything.
Drop by her wonderfully creative blog to find the
recipe for these delicious bars!
I buttered, 
and rubbed in,
combined well,
made a well,
and filled it with butter.
Then I mixed,
and spread,
and sprinkled.
After that I melted,
and boiled,
crumbled and refrigerated.
You are going to love this recipe. 
It is a little on the sweet side, and if I make this again,
and I will; I will substitute raisins for the chocolate chips.
It will be like a caramel oatmeal cookie! Yum Yum!!
Thanks for joining me!

Sunday, July 1, 2012

Red, White and Blue Malted Waffles

Today is Day 12 of our "15 Days of  Red, White and Blue" series, and it is also Club Baked day! This worked out really well because the Club Baked recipe for Malted Waffles worked out perfectly when retrofitted for the 4th of July! Here's to a festive and delicious breakfast!
Malted Waffles
2 cups Flour
1 cup Malt Powder
2 tablespoon firmly packed Light Brown Sugar
1 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 eggs, at room temperature
2 1/2 cups Buttermilk
6 tablespoons Butter, melted and cooled to room temperature
Syrup, Butter, Chocolate Chips

In a large bowl whisk together flour, malt powder, sugar,
baking soda, baking powder and salt.
 In a separate bowl, whisk the eggs slightly, .....
add the buttermilk and butter and mix again.
Make a well in the middle of the dry mixture, 
and pour the buttermilk  mixture into it.
Fold the wet ingredients into the dry ingredients
gently, just until combined. There will be lumps.
Cook the waffles according to your waffle iron instructions.
Serve immediately with maple syrup, butter and chocolate chips.
Whipped Cream, a plump, beautiful strawberry,
some fresh blueberries, and some sprinkles.
Anyway you top it, it's going to be good!

Do you know about Club Baked ?
It's a wonderfully fun club! Twice a month we bake
a recipe from the book, Baked Explorations, written by
Matt Lewis and Renato Poliafito. 
Club Baked is fun, no pressure, and we
baked delicious food. Come join us!

Want to see the Malted Waffles all the other club baked
members made? Go here!

Happy 4th of July!

Thanks for joining me today for our
"15 Days of Red, White and Blue"!!

Friday, June 15, 2012

Chocolate Caramel Cake

Today is Club Baked day! Twice a month the club bakers are given a recipe to make from the book Baked Exploration by Matt Lewis and Renato Poliafito. Everyone makes the same recipe and then we share it, with the hostess posting the actual recipe. This time around the recipe was Chocolate Coffee Cake . So why is my recipe called Chocolate Caramel Cake? I am not a coffee lover. At all. The previous Club Baked recipe was Coffee Ice Cream. I didn't join in because, ya know, the coffee thing.  I didn't want to miss another round of baking, so I made some changes in the recipe, and I was good to go. So was the cake. It was  delicious!
Chocolate Caramel Cake w/ Milk Chocolate Ganache

3/4 cup dark unsweetened Cocoa Powder
2/3 cup Sour Cream
2 2/3 cup Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Butter (soft, cut in to 1" cubes)
1/2 cup Vegetable Shortening
1 1/2 cup Sugar
1 cup Dark Brown Sugar
3 Eggs
1 tablespoon Vanilla

Caramel Buttercream
1 1/2 cups Sugar
1/3 cup Flour
1 1/2 cup Milk
1/3 cup Heavy Cream
1 1/2 cup Butter(soft, cut into small pieces)
1 teaspoon Vanilla
3 tablespoon Caramel Flavoring Syrup

Chocolate Glaze
8 ounces good quality Milk Chocolate
3/4 cup Butter (soft, cut into small pieces)
1 tablespoon light Corn Syrup

Preheat oven to 325 degrees.
Prepare your pans.
In a medium bowl, mix your cocoa powder and sour cream
with 1 1/4 cup hot water. Set aside to cool.

In a large bowl, sift the flour, baking soda, baking powder, and
salt together and set aside.

With your mixer and a paddle attachment, beat the butter and shortening
on medium until fluffy and light, about 5 minutes.
Add the sugars and beat on medium until light and fluffy,
about 5 more minutes.
Add eggs, one at a time.
Turn mixer to low, and add vanilla.
Scrape down the sides of the bowl, and mix again for 5 minutes.

Beginning with the dry ingredients, add the dry mix and the cocoa mix
to the mixer bowl, alternating each and ending with the dry.

Bake in oven for 35-40 minutes.
Let cool.

Caramel Buttercream:

In a medium saucepan, whisk the sugar and flour together.
Add milk and cream and cook over medium heat, whisking occasionally,
until mix comes to a boil.

Transfer mixture to bowl of standing mixer. Beat on high until cool, about
7-9 minutes. Reduce to low and add the butter. Mix until incorporated.
Increase speed to medium high and beat until
frosting is fluffy and light, 1-2 minutes.

Add vanilla and caramel flavoring, and continue mixing until combined.
If frosting is soft, place in fridge until it firms up. Then remove and beat again.
If your frosting is too thick, set the bowl over a pot of boiling water,
and beat with a wooden spoon until it is of proper consistency.

 Frost your cake.

Chocolate Glaze:
Place chocolate, butter, and corn syrup in the top of a double boiler.
 Stir until mix is completely melted and smooth.
Remove from heat, and stir some more to release heat.
Drizzle glaze over cake.
If you want you can place your cake on a wire rack
with a piece of parchment under it. When you drizzle, the unused
glaze will end up on the parchment. If you don't wish to do it
this way, just drizzle the cake when it is on the plate.
 It piles up a little, but it still looks pretty!!
Garnish cake with chocolate rocks. 

 Refrigerate the cake for about 20 minutes to set the glaze,
but serve at room temperature.

This cake would be perfect for Father's Day!!

This cake is wonderful. It does have a lot of ingredients, but you
get to make homemade buttercream, and if you love
chocolate, it's perfect! You can also make it in stages.
I made the cake one day, put it in the freezer, the buttercream the next,
and then make the ganache the final day!

Thanks for joining me!

Tuesday, May 15, 2012

Orange Creamsicle Mini Tarts

It's reveal day for Club Baked !! This time around we made the Orange Creamsicle Tart from the book we are baking from; Baked Explorations, written by Matt Lewis and Renato Poliafito. I just love this tart. I think this is only the second time I have made a tart, the first time being many moons ago! I decided to go with mini tarts because I didn't have a tart pan, and when I went to buy one, the mini pans were just sitting there, begging me to take them home!! They are just so cute!!  Besides, the smaller size is more practical for me, and I hope to make them again.
This recipe was not difficult, but it was time consuming. Definitely not something you can just whip together. It takes a lot of time for the filling to set up, and chill, and then chill again. Very hands on. The dough has to chill, bake, bake again, and cool. Not hard, but not the treat to make when you don 't have a lot of time. But when you do have some time, it is definitely worth the effort!

Orange Creamsicle Tart
Our hostess for the creamsicle tart is 
Visit her blog to get the complete recipe.
I creamed,
and mixed,
rolled out,
and chilled.
I pressed,
and baked,
and coated.
Then I beat,
and decorated,
and decorated again.

This was delicious and fun!
Interested in what everyone had to say about the 
Orange Creamsicle Tart?
Stop by Club Baked and see how their tarts turned out!

Thanks for joining me!

The Freshman Cook is partying here:
Tasty Tuesday
Crazy Sweet Tuesday
Tutorial Tuesdays 

Sunday, April 15, 2012

Grasshopper Bars and Club Baked!

It's that time again! Time for Club Baked! This time around we made a delicious dessert called Grasshopper Bars! So tasty, and just perfect for spring! You can get the recipe from our hostess this round, Kirsten. You can also find the recipe in the book we are using, Baked Explorations, written by Matt Lewis and Renato Poliafito.
This recipe took some time to make, but it was so worth it. 
I did make one change to the recipe. The center cream is
 actually green, but it is hard to tell in the picture. I should have made
it darker, but when I was mixing in the color, it looked so pretty! 
I mixed it because I did not use the creme de menthe.
I used 3 tablespoons of additional whipping cream,
1/2 teaspoon of mint flavoring, and 2 drops of  liquid 
green food color. It was wonderful!

This recipe would be great for a luncheon or a brunch.
It's perfect because you can make it ahead of time,
which is always a big help!

Thanks for joining me today!

Next Club Baked~Baked Cheese Grits!

Sunday, April 1, 2012

Red Velvet Whoopie Pies~Club Baked

I can't believe it's time for another Club Baked!! Where does the time go?! (Wow, I sound old)! Anyway, I love Club Baked reveal days. So much fun, and always a great recipe! We are baking our way through the book Baked Explorations: Classic American Desserts Reinvented, written by Matt Lewis and Renato Poliafito. This time around we made the Red Velvet Whoopie Pies. Two classics coming together to create the ultimate treat! Delicious!

Red Velvet Whoopie Pies


To see the recipe for these whoopie pies, drop on by and see
Andrea at Nummy Kitchen. Andrea is our hostess this time around,
and while you are there getting the recipe for this delicious treat, check out her blog.
It's fantastic!

Thanks for joining me today!