Skip to content

Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: dorie greenspan

This post is slightly belated, but the stretch from Thanksgiving to winter break was filled with long nights in the library, and early morning final exams.  This year, other than my staple pies (pumpkin and key lime), I made two delicious desserts.  The first dessert that I made was Dorie Greenspan’s Tourtley Apple Tart, a delicious combination of apple and almond, paired with a crumbly shortbread-esque crust.  This tart could definitely replace a more traditional apple pie. The second dessert I made was a chocolate pie with a chocolate and pretzel crust.  It, too, was delicious,  but had a much more mellow chocolate flavor than I had expected.

 

Tourtely Apple Tart – Dorie Greenspan,  for the recipe visit: http://thewhimsicalcupcake.wordpress.com/2011/04/19/a-tourtely-apple-tart-twd/

 

Chocolate Pie with Chocolate Pretzel Crust – Food Network

Chocolate Pie 
MAKES: one 9-inch pie
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

For the Crust:

Ingredients:

  • 1 cup ground chocolate cookies
  • 1 cup finely chopped pretzels
  • 3 tablespoons sugar
  • 7 tablespoons unsalted butter, melted
Directions:

Preheat the oven to 350 degrees F. Grind the cookies, pretzels and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.

 

Advertisements

Tags: , , , , , ,

I can’t even think of what to say for this blog entry — all I can think about is going back to school tomorrow.  No longer will I be able to leisurely roll out of bed after 10, or go to movies on weeknights.  Instead, I will be up just after 6, followed by an appearance at school, as well as musical rehearsal after classes have ended.   With mid-term exams coming up, my return to school is especially daunting.  Nevertheless, I thought I’d share my third experiment with yeast: Bubble-Top Brioches.  These rolls were soooo good.  They were buttery, but not too buttery. They had a nice, golden brown color, and though tasty right out of the oven, they were enjoyed most at room temperature.  I will definitely be coming back to this recipe in the future.  Enjoy!

Bubble-Top Brioches – Dorie Greenspan

Ingredients

  • 1/4 cup warm water (110°F to 115°F)
  • 1/4 cup warm whole milk (110°F to 115°F)
  • 3 teaspoons active dry yeast (measured from two 1/4-ounce envelopes)
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 3 large eggs, room temperature
  • 3 tablespoons sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 large egg beaten to blend with 1 teaspoon water (for glaze)

Preparation

  • Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
  • Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
  • Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
  • Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
  • Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.)
  • Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup).
  • Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
  • Position rack in center of oven and preheat to 400°F. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven).
  • Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.

Tags: , , ,

Waking up to the sound of booming thunder and pounding rain, I knew I would be stuck inside all day because of the dreary weather.  I decided it would be a good opportunity to bake.  After scouring through just a few (8?) cookbooks, I found what I was going to make: Brown Sugar – Apple Cheesecake.  I don’t actually like cheesecake – at all – but it sounded so good, and I do know a lot of people who love cheesecake, so I figured I would be able to find some people to eat it.  Unfortunately for me, I did not just have multiple packs of cream cheese on hand, nor did I even have any eggs.  Thus, I did what any determined baker would do: I ventured out into the torrential downpour to the store.  The cheesecake wasn’t too difficult, but it did take a decent amount of time to complete (not to mention the 6+ hours it has to be chilled!).  Regardless, it was surprisingly delicious, and that’s coming from someone who doesn’t like cheesecake.  I would definitely recommend this!

Brown Sugar – Apple Cheesecake : Dorie Greenspan

For the Crust
30 gingersnaps (or a scant 2 cups graham cracker crumbs) – I used gingersnaps (so good!)
2 tbsp light brown sugar
1/2 tsp ground cinnamon (optional)
1/2 stick (4 tbsp) unsalted butter, melted
For the Apples
1/2 stick (4 tbsp) unsalted butter
3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths (I used fuji)
2 tbsp (packed) light brown sugar
For the Filling
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
3/4 cup (packed) light brown sugar
6 tbsp sugar
3 tbsp apple cider (I omitted this)
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream
Apple jelly, for glazing, or confectioner’s sugar, for dusting (optional) (instead, I made extra apples for the top)

To Make the Crust:
Butter the bottom and sides of a 10-inch springform pan.
Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you’re using it, then pour over the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they’ll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)

Center a rack in the oven and preheat the oven to 350 degrees F.
Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F.

To Make the Apples:
Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.

Getting Ready to Bake:
Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.

To Make the Filling:
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.

Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Cover with the remaining batter and, if needed, jiggle the pan to even the top. Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center–if the center shimmies, that’s just fine. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

Run a blunt knife around the edges of the pan to loosen the crust, open the pan’s latch and release and remove the sides.

Tags: , , ,

%d bloggers like this: