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Archive for the ‘Baking’ Category

 

This report has been brought to you from a special place where we had no internet, only 2 and a half TV channels, intermediate phone service, and issues with water pressure… Yet, the 3 weeks we spent there are beating all the awesomeness charts!  In June I gulped a can of courage pills, loaded my 4 and 2 year-olds on an airplane, waved bye bye to the husband, and took the kids on a 30-something hour trip to my homeland!

So, here are some shots and recipes from our visit to Russia, where my children were running in my grandmother’s garden, in the house where my mother was born, where I spent so many happy days, and where you don’t need special photo props to give recipes a hint of old country.

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Plum Pie Filling

From While Chasing Kids | Desserts | American

I used the flaky dough from the previous post and filled it up with fresh plums to make this delicious pie. We served it cold with ice cream and I barely had a minute to take a few shots before it disappeared!

02:00
00:30
01:30

Low cal Calories 47kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

Low chol Cholesterol 12mg

Low sodium Sodium 41mg

Low carbs Total Carbohydrate 10g

Serving size 81g Calories from fat 5kcal Fiber 1g Protein 1g Sugar 7g
16 servings

Ingredients

  • Filling
  • 2 ½ pounds plums, washed, pitted and quartered
  • 3/4 cup granulated sugar plus more for sprinkling
  • Zest of one orange
  • Juice of ½ orange
  • ¼ cup cornstarch
  • ¼ tsp salt
  • Egg wash
  • 1 egg
  • 1 tsp water

Directions

  1. Prepare the dough as directed in the Flaky Pie Dough recipe up to step 5. Roll the refrigerated disks on a floured service one at a time to 1/8 inch thickness. Fill the pie dish with the first disk and refrigerate (without cutting the edges). Roll the second disk, place it on a floured baking pan, and refrigerate for about 30 minutes.
  2. Make the filling: wash, pit, and quarter the plums. Mix them up with the remaining ingredients. Fill the pie with the plums and refrigerate while working with the second disk.
  3. Cut the disk into at least 15 ½-inch-wide strips using a fluted pastry cutter or a sharp knife.
  4. Lay 8 strips across pie. Lay lattice pattern on top of the pie. Press together the edges of the pie with a fork and trip the crusts to a 1-inch overhang. Refrigerate for 30 minutes.
  5. Preheat the oven to 375°F (190° C).
  6. Make egg wash: beat up the egg with water.
  7. Brush crust with egg wash, and sprinkle with sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices for about 1 ½ hours. The mixture inside should be bubbling in center when the pie is done. Loosely tent with foil after 1 hour if the edges start browning too soon. Transfer pie to a wire rack and let cool for 2 hours before serving.

Tips

  • Keep the dough refrigerated between the recipe steps to get the flakiest crust

 

 

Russia-10

My son met my babushka, godmother, and two aunts. All these ladies were introduced to him as babas. One evening I asked him, “Who do you love?”

“Mommy, daddy, Pea, baba… [silence] … baba …. Baba…. Baba… baba…. Baba…. “

 

 

 

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Hello from CA (and I mean Carboholics Anonymous, not the state)! I must admit, this Russian mom fell off the wagon again with a crazy week-long baking spree. Why? Because she finally nailed the perfect pie crust recipe. I know, disastrous  right?!   

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To top that, it’s rhubarb season in CA (the state). So, I think you can guess what I’ve been up to! There is a rhubarb pie bubbling in the oven right now… ohm… my 3rd this week. 

The rhubarb pie recipe (my new favorite, can’t you tell!?) is to follow in a later post (once my hands stop shaking from all that sugar, and I take some photos). Here is everything on how to make the flaky pie dough I’m so much in love with!

 

Flaky Pie Dough

From While Chasing Kids | Desserts | American

This doesn’t just make a fabulous crust; it also is very easy to remember. The flour to butter to water ratio is 3 to 2 to 1. Add a quarter of a teaspoon of salt for each 100 grams of flour and you got yourself The Perfect Dough! This recipe yields two 9 inch pie shells.

00:32
00:07
00:25

cal Calories 158kcal

fat Total Fat 10g

High sat-fat Saturated Fat 6g

chol Cholesterol 27mg

sodium Sodium 199mg

carbs Total Carbohydrate 14g

Serving size 32g Calories from fat 90kcal Fiber 1g Protein 2g Sugar 0g
16 servings

Ingredients

  • 300 g all-purpose flour
  • 3/4 tsp salt
  • 200 g butter
  • 100 mg water

Directions

  1. Measure water, dissolve salt in it, and place it in the fridge
  2. Cut butter into pea-sized cubes and place in the freezer for at least 20 minutes.
  3. To make the dough combine cold butter and flour and pulse briefly until the mixture resembles coarse meal.
  4. Slowly add cold water and pulse again for several seconds until the dough begins to come together in a ball but not completely smooth. There still will be butter chunks. If needed, finish kneading with your hands until the dough forms into a ball (try to handle the dough as little as possible).
  5. Separate the dough into disks, 1-inch thick. Wrap them in plastic and refrigerate for at least 2 hours or overnight.
  6. Roll disks on floured surface one at a time to 1/8 inch thick. Carefully line the baking dish with the dough, overlapping about ½ inch (the dough will shrink during baking)
  7. For recipes that call for uncooked shell, refrigerate until ready to use.
  8. For baked shells, preheat oven to 375⁰F/190⁰C. Line the shells with parchment paper and fill with pie weights (I use dry beans). For partially baked shells, bake for about 20 minutes, remove weights. Carefully poke with a fork the dough if it bubbled during the baking. Bake for another couple more minutes. For a fully baked shell, bake for about 25 minutes till light brown. Remove the weights, poke the dough, and bake for another 5 minutes till the dough is golden brown.
  9. Let the shells cool completely on wire racks before filling.

Tips

  • The dough could be made a day in advance and refrigerated. Cooked shells will keep for up to a week in the fridge, or for up to two weeks in the freezer.

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I’m so excited to present the beautiful entries of all the amazing food bloggers that decided to participate in our parade!  If you are anything like me (a pathological baker and a dessert addict), you would appreciate these guilt-free showpieces! Enjoy!

 

Chocolate Coconut Oatmeal Truffles by Shift Ctrl ART

 

I recently found Katja’s blog and I’m infatuated! Her recipes are wonderful. She is also a very talented artist, a terrific photographer; and I think her home-improvement projects are simply brilliant.

Alcoholic Pears and Chocolate Sauce by The Healthy Epicurean

Fiona’s page is also one of my most recent discoveries.  I was blown away by her gorgeous photographs,  healthy approach to eating, and nutritious recipes. Check out her blog and get inspired! 

Turkish Coffee Meringues by Butter, Sugar, Flowers

Moriah’s love for crafts results in charming desserts and a beautiful blog. She also has her own jewelry shop!

Yogurt and Granola Parfait by de la casa

I asked Christina to display one of her posts, because I’m a huge fan.  I actually abuse her blog as my own cookbook – her recipes are so simple and delicious!   Coincidentally, this one is the only chocolate-less delight today!

Profiteroles by Diane’s Kitchen Table

Diane has been my virtual friend for a very long time (in blog years).  She is an excellent cook and a brilliant story teller.  Read one of my favorites and you’ll know why I love her blog so much.

Gluten Free Dark Chocolate Brownies by In Pursuit Of More

If you are looking for healthy vegetarian recipes, you don’t need to go far – just visit Shira’s blog.  Delicious looking photos and moving stories are awaiting!

 Thank you, ladies!

Follow on Bloglovin

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“My life is a perfect graveyard of buried hopes,” I thought today, looking at the scale.  The quote, of course, is from my favorite “Anne Of Green Gables”.  The feelings are genuinely mine. I am certain, my love for desserts and baking has absolutely nothing to do with them…

So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts.  If you want to participate – the rules are very simple:

  • Make a dessert under 200 calories per serving;
  • Post the recipe and photos in your blog with a link to this entry;
  • Leave a comment here, letting me know you are in.

Next week on Thursday, I will show off your photos with respective links in one blog post.

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And for now, I hope you enjoy my skinny creation.

Cinnamon-Fudge-Walnut Brownies

From While Chasing Kids | Desserts | American

This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible

01:00
00:15
00:45

cal Calories 170kcal

fat Total Fat 8g

sat fat Saturated Fat 4g

chol Cholesterol 26mg

sodium Sodium 76mg

carbs Total Carbohydrate 25g

Serving size 46g Calories from fat 72kcal Fiber 2g Protein 3g Sugar 18g
20 servings

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup bittersweet chocolate chips
  • 1/3 cup fat-free milk
  • 5 tbs butter, melted
  • 1 tbs cinnamon
  • 2 large eggs, beaten
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
  2. Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
  3. Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
  4. Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
  5. Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.

 

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The berry season has arrived to California!  Eager to part with everything citrus I’m presenting this simple berry creation.  The chocolate ribbon, even though a bit messy, is super easy to make. 

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/Chocolate cake recipe adopted from Martha Stewart’s Triple Chocolate Mousse Cake/

Print this recipe

CHOCOLATE BERRY CAKE

INGREDIENTS:

Cake

  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract

Topping

  • Assorted berries
  • 4 tbs powdered sugar

Chocolate ribbon

  • 200 g of your favorite chocolate, chopped into pea-size chips

 

Yields: 8 small cakes

DIRECTIONS:

Make cakes: preheat oven to 350 degrees. Coat eight 6-ounce (3.5 inch diameter) ramekins and place them on a rimmed baking sheet.

Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Mix with a paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water. Mix on medium speed until smooth and combined, about 2 minutes.

 

Divide batter evenly among prepared ramekins. Bake for about 20 minutes, or until a wooden toothpick inserted into a center of a cake comes out clean. Place the ramekins on a wire rack.  Let cool completely before unmolding.  To unmold run a knife around sides of the cakes.

Wrap cooled cakes in a plastic wrap and refrigerate for 2 hours to 1 day.

Line a baking sheet with parchment paper.  Place cooled cakes on it.

Make chocolate ribbons.  Measure the circumference and height of the cakes.  Cut out 8 parchment paper ribbons, making sure, their length is about 7 mm (1/4 inch)  longer than the circumference and height is about 2 cm (3/4 inch) higher.

Line a table with a large sheet of parchment paper – this is your working surface.  Have a wet towel handy, as working with melted chocolate could be a messy ordeal.

Microwave the chocolate chips in a microwave-safe bowl for about 2 minutes (or until the chocolate starts to melt).  Mix the chips with a spoon to a smooth consistency.  Working with each parchment paper ribbon individually: place a ribbon on your working surface and, using a large spoon, spread a thin layer of chocolate over it, completely covering the ribbon.

Let the chocolate cool to a jelly-like consistency (about 30 seconds). Carefully lift the ribbon, using a knife to help you separate it from the work surface, and wrap it around a prepared cake, chocolate side facing the cake, overlapping the ends.  Make sure the bottom of the ribbon is lined with the bottom of your cake, the ribbon should be taller than the cake (creating a cup for the berries).

Repeat with the rest of the cakes.  Immediately place them in the fridge for about 20 minutes.

Assemble: After the chocolate is hardened, carefully peel each paper ribbon off, gently breaking the piece of chocolate where the ribbon overlapped.

Fill the cups with seasonal fruit and sprinkle with powdered sugar, if desired.

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Once again, we took a short vacation, and this mom’s separation from her kitchen resulted in a serious baking outburst. So, my New Year’s resolutions have been successfully shipped to the carb heaven, where they will probably remain sugar-high-and-all for the next 10 months.

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On a brighter note, this blog has reached 100,000 hits; which, I think, is worth a celebration!  So, Russian Friday it is – carbohydrates galore! 

Print this recipe

POPPY SEED ROLL

INGREDIENTS:

POOLISH:

  • 1.5 cup milk, lukewarm
  • 2 tsp active dry east
  • 1 tbs sugar
  • 160 g unbleached all-purpose flour

DOUGH:

  • 2 eggs
  • 1cup sugar
  • 50 g butter, melted and cooled to the room temperature
  • 600 g unbleached all-purpose flour
  • 1 (9 g) bag  vanilla sugar
  • ½ tsp salt

FILLING:

EGG WASH:

  • 2 egg yolks
  • 2 tbs water

Yields: 2 rolls

DIRECTIONS:

Make poolish: whisk 2 cups of flour with milk and sugar with yeast, cover and let raise for about 1 – 1,5 hours.  The poolish is ready after it reaches its peak height and drops.

Mix the dough: whisk eggs, sugar, salt, and butter together till everything is dissolved.  Add the mixture to the poolish.  Slowly add sifted flour.  Mix to incorporate all the ingredients.  Place the dough on a floured surface and knead (adding flour, if needed) till the dough stops sticking to your hands – for about 10 minutes.

Place into an lightly oiled bowl, cover, and let rest for another hour.

Make the filling: mix sugar with poppy seeds , cover with milk and bring to boil.  Simmer for about 10-15 minutes. Blend in a food processor. Let cool down before spreading.

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Make the rolls: divide the dough in to 2 halves. Working with each half separately, roll the dough into a 14 x 21 inch ((35 x 52 cm) rectangle about 0.2 inch (4-5 mm) thick. Spread half of the filling over the dough, leaving 1/2 inch (1.5 cm) edge.  Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper   Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.

Meanwhile preheat the oven to 375⁰F/190⁰C, position the rack in the middle.

Prepare the wash: whisk the yolks with water.

Score the rolls, cutting the outer edges through.  The cut should be about 2/3 rd-s of the width of the cylinder.  Repeat the cuts every inch (3 cm), and slightly twist the edges facing them up. Brush the top of the roll with the wash and place in the oven.  Bake for 20-25 minutes until golden-brown. Let cool on a wire rack before serving.

Repeat with the remaining dough.

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If you liked this recipe, you may enjoy

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