Tuesday, November 23, 2010

TWD Rewind (my favorite)

Brioche Chocolate Orange Snails
This week's Tuesdays with Dorie recipe is a rewind, a favorite to choose for our Thanksgiving tables. My first (and still favorite) Dorie recipe ever are the Brioche Snails- really just a fancy, buttery, sweet roll. I lined mine with pastry cream and chocolate chips and it's like I'm in Paris eating cheap, delicious Pain Au Chocolat from some hole in the wall bakery. I would definetely be thankful to have these on my table, any day of the year. You can see the recipe here. Have a happy and safe Thanksgiving and with any luck I'll finally post our cute sugar cookies I made with my little man in honor of turkey day.

Did you know you can get a free $3 MP3 credit from Amazon today? Just click over here and type in GET3MP3S. I am totally going to download the Michael Buble Holiday Album (or this 99 Christmas Essentials, shoot, Amazon has too many good choices once again). Either will be great for some holiday baking (I've already started- I love this time of year, especially since it's actually nice to turn on the oven and have things warm up a little, finally!)

Tuesday, November 16, 2010

Cranberry Lime Galette & a Giveaway

Cranberry Lime Galette
It's Tuesday and today I have a quick and delicious cran-apple galette. I don't think most people know what a galette is, but it's actually just an open-faced pie. I think it might even be easier than a pie because there's no need to put a pretty crust on top or crimp (I know that bugs some people). Just roll out the dough, put the filling in the center, and fold over the edges. Bake and enjoy. Dorie's pie crust is absolutely amazing- buttery, easy, and delicious. This lime and cranberry combo is new to me but it's really fun and tangy- just make sure you use enough sugar to compensate for the tart, fresh cranberries.

Now for the giveaway. I'm sure you've heard about CSN Stores in the blog world before- where you can buy anything from a suitcase to a rice cooker (that's what I just bought from them this weekend- I'll let you know how I like it once it's here!). This time around I have a $75 store credit to CSN Stores (for US or Canada residents only). Just leave a comment and let me know what your favorite type of pie is- I'll leave the giveaway open until Friday at midnight. I love apple pie (so I put extra in this galette of course). Whatever pie you make for thanksgiving, I would try Dorie's amazing dough and her tip to put a little bit of graham or bread crumbs on the bottom to soak up juice- it makes all the difference.

Good for Almost Everything Pie Dough
adapted from Dorie Greenspan

Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 sticks very cold unsalted butter, cut into tablespoon-size pieces
3/8 cup very cold (frozen is even better) Crisco (plain, not butter flavored), cut into 4 pieces
About 1/2 cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have pieces the size of fat green peas and others the size of barley.

Pulsing the machine on and off, add 3 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you've got big pieces of butter, that's fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface. (be careful not too add too much water- if the dough looks dry after adding most of the water, pinch it with your hands to check if it's coming together, and finish combining it by hand)

Shape the dough into a disk and wrap it. Refrigerate the dough at least 1 hour before rolling. The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.

Wednesday, November 10, 2010

Baked's Flourless Chocolate Cake

Flourless Chocolate Cake
{printable recipe here}
Oh man, I can practically taste this chocolate cake as I look at the pictures and write this post. The texture was amazing- from the first slice through the cake to the last bite into my mouth. This recipe comes from Baked. I'm probably the last person to finally get my hands on this book (they even have a second, now) but I loved it when I finally did! So far I've tried this cake and their easy hot fudge sauce- both were hits. I loved browsing all the different recipes and really want to try their root beer cake. Do you have a favorite? Leave me a comment and let me know what I should try next. I loved this cake because although it's gluten free and perfect for my friend with a wheat allergy, you don't stop and think for one minute that you are missing out. I also found separating the eggs and folding them into the batter a little therapeutic, but that might just be me. I have a feel I'm not the only "emotional baker" out there though!


PS Come back soon for a sweet cookware giveaway!

Flourless Chocolate Cake
Note: I slathered this cake in whipped cream, raspberries, and caramel sauce. Use your imagination- just about anything would taste great with the chocolately goodness!

Flourless Chocolate Cake
from Baked by Matt Lewis and Renato Poliafito
{printable recipe here}

10 ounces dark chocolate, coarsely chopped
10 tablespoons butter, softened
1 cup sugar
7 large eggs, separated
1 teaspoon vanilla
1 teaspoon salt

Preheat the over to 350. Generously butter a 9 inch sprinform pan. Line the bottom with a parchment circle then butter the paper.

Melt the chocolate in the microwave or double boiler, set aside to cool.

Using a hand mixer, stand mixer, or whisk, whisk the egg whites and salt until they are stiff. Set aside.

In your stand mixer, use the paddle to beat the butter and sugar on high for about five minutes, until very light and well combined.

Reduce to low speed and add the egg yolks one at a time. After they are well incorporated, scrape the bowl down with a spatula, add in the cooled chocolate, and mix. Add in the vanilla and beat until just combined.

Using a spatula, gently fold one cup of the egg whites into the chocolate mixture. Add the remaining egg whites and gently fold until almost completely combined. Go slowly and lightly, making sure you are careful and don't overwork the batter.

Pour into the pan, smooth the top, and bake for 30 to 35 minutes (the cake should look set on top, but don't overbake it!) Let cool on a rack and then loosen the cake with a knife, remove the sides of the pan, and serve.