Classic White Sandwich Bread

Posted on May 20, 2015 by sparecake

This is not the first white bread on the blog. Heck, it’s not even the first white bread from King Arthur Flour on the blog! (That’d be here.) But this one does make a single loaf, which seemed like a good idea for my first attempt at yeast bread at altitude, so I wouldn’t be wasting too much if it didn’t work out, and this loaf can stand up to being sliced thinner than my clumsy hands can even manage.

See? Terrible picture, but it can get super thin without crumbling.

See? Terrible picture, but it can get super thin without crumbling.

Ingredients:

  • 1 cup + 2 tablespoons to 1 1/2 cups lukewarm water
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons unsalted butter, room temperature
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup nonfat dry milk granules

Now, that is clearly a big potential range of water. If you’re somewhere super humid and it’s mid-summer, use the smaller amount. If you live somewhere at high elevation and super dry, use the full amount!

Grease a large bowl and set aside. In another large bowl, add all the ingredients in the order listed. Stir until everything mostly sticks together, then turn out onto a clean surface.

IMG_5407

Knead for 8-10 minutes, until the dough is smooth and elastic. If you added the full amount of water and your dough feels like glop at the start, and you have no idea how to knead something of that texture, don’t worry, just grab the dough from one side, and fold it over to the other side. Grab the dough from the top, fold it down to the bottom. Keep going like this, folding and folding, and eventually it should develop some texture and become workable. Really that’s all kneading it anyway, just some aggressive folding. When your dough is smooth, shape it into a ball and place it in your greased bowl.

IMG_5409

Roll it about a bit, to grease it on all sides, then cover with plastic wrap and let rest until very puffy – 1 to 2 hours. Because things do, in fact, rise faster at elevation, I punched it down halfway through the time, during which it had grown significantly, and in its second rise it seemed to grow even faster.

Grease a 9X5″ bread pan. Gently knock down the risen dough and shape it into a 9″ log. Place in the greased pan, cover, and allow to rise 60-90 minutes, until it has risen 1″-1 1/2″ inches over the edge of the pan. After how fast my second rise had gone, when the dough didn’t rise over the edges of the pan after an hour, I figured I’d just throw it in the oven, as I was worried the yeast had overworked themselves before.

IMG_5410

IMG_5411

Preheat oven to 350 degrees, then bake 20 minutes. Loosely tent the bread with a piece of tinfoil and cook another 15-20 minutes, until golden brown. When you tip the bread out of the pan, it should sound hollow when tapped on the bottom. Cool completely on a wire rack, then store wrapped in plastic.

Looks good!

Looks good!

IMG_5416

Makes for some nice sandwiches!

Classic White Sandwich Bread

From King Arthur Flour.

  • 1 cup + 2 tablespoons to 1 1/2 cups lukewarm water
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons unsalted butter, room temperature
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup nonfat dry milk granules

Grease a large bowl and set aside. In another large bowl, add all the ingredients in the order listed. Stir until everything mostly sticks together, then turn out onto a clean surface. Knead for 8-10 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in your greased bowl. Roll it about a bit, to grease it on all sides, then cover with plastic wrap and let rest until very puffy – 1 to 2 hours.

Grease a 9X5″ bread pan. Gently knock down the risen dough and shape it into a 9″ log. Place in the greased pan, cover, and allow to rise 60-90 minutes, until it has risen 1″-1 1/2″ inches over the edge of the pan.

Preheat oven to 350 degrees, then bake 20 minutes. Loosely tent the bread with a piece of tinfoil and cook another 15-20 minutes, until golden brown. When you tip the bread out of the pan, it should sound hollow when tapped on the bottom. Cool completely on a wire rack, then store wrapped in plastic.

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Tuscan Pot Pie

Posted on May 18, 2015 by sparecake

A few weeks ago someone on my town’s Upcycle facebook page was giving away a box of cookbooks. I went and took a few, including a book called Hearty Casseroles. It’s all pretty quick, simple things, like this dish that takes max a half an hour and a single pan to prepare. I will be happy with almost anything with cheese and tomato sauce, so I may not be the best judge, but I thought this was really quite delicious. The flaky crust goes well with the …glop? underneath, making a warm, filling, delicious meal!

IMG_5406Ingredients:

  • 3/4 pound sweet or hot Italian sausage (I used sweet!)
  • 1 26-28 ounce jar of chunky vegetable or mushroom spaghetti sauce
  • 1 19 ounce can cannellini beans, drained, rinsed, and drained again
  • 1/2 teaspoon dried thyme leaves
  • 1 1/2 cups shredded mozzarella cheese
  • 1 8 ounce tube refrigerated crescent rolls

Preheat oven to 425 degrees.

Remove the sausage from casings, and brown in a medium cast iron skillet, stirring to break up the sausage.

IMG_5397Drain excess grease, if there is enough that it can be poured off. Add the spaghetti sauce, beans, and thyme, and stir together.

IMG_5399Simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese.

IMG_5400Arrange the crescent roll dough, points towards the center, covering the sausage mixture completely.

It's probably possible to arrange these in a more aesthetically pleasing way, but...it's gonna taste good either way.

It’s probably possible to arrange these in a more aesthetically pleasing way, but…it’s gonna taste good either way.

Bake 12 minutes, or until golden brown on top and bubbly underneath.

IMG_5402After that, you’re done, and it’s delicious! Get to it!

IMG_5403 IMG_5404

Tuscan Pot Pie

From Hearty Casseroles by Louis Weber.

  • 3/4 pound sweet or hot Italian sausage
  • 1 26-28 ounce jar of chunky vegetable or mushroom spaghetti sauce
  • 1 19 ounce can cannellini beans, drained, rinsed, and drained again
  • 1/2 teaspoon dried thyme leaves
  • 1 1/2 cups shredded mozzarella cheese
  • 1 8 ounce tube refrigerated crescent rolls

Preheat oven to 425 degrees.

Remove the sausage from casings, and brown in a medium cast iron skillet, stirring to break up the sausage. Drain excess grease, if there is enough that it can be poured off. Add the spaghetti sauce, beans, and thyme, and stir together. Simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese.

Arrange the crescent roll dough, points towards the center, covering the sausage mixture completely. Bake 12 minutes, or until golden brown on top and bubbly underneath.

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Creamy Cheesy Potatoes

Posted on May 13, 2015 by sparecake

This one goes out to my former roommate Sandra, who (like most sane people?) is really into good cheese/potato combos. This dish makes some soft, flavorful potatoes with a good gooey cheese top, and it’s really delightful! It can easily be adapted from a potato side dish to a main dish with the addition of some meat, too.

IMG_5370Ingredients:

  • 4 to 5 large potatoes cut into thin french fry size
  • salt and pepper
  • 2 cups whipping cream
  • 2 teaspoons parsley flakes
  • 2 cups grated cheddar cheese (or more?)

If desired, add:

  • chicken breasts, pork chops, or thick cut ham
  • flour
  • 2 tablespoons vegetable oil
I actually cut these the night before and just left them under water all day and they were fine!

I actually cut these the night before and just left them under water all day and they were fine!

If you’re going to want meat, then heat the oil in a pan over medium-high heat. Coat the meat in flour, then lay in the pan and cook until well browned on each side. Set aside.

IMG_5359 IMG_5361Preheat oven to 400 degrees.

Lay half the potatoes in a 9X13″ pan.

IMG_5362Sprinkle heavily with salt and pepper, then add the meat in a single layer, if desired. I would consider adding a layer of cheese here next time I cook this, but that’s up to you!

IMG_5363Add the remaining potatoes and sprinkle again with salt and pepper. Pour the cream over the potatoes.

IMG_5364Top with 2 cups cheddar and the parsley.

IMG_5365Lightly grease a piece of tin foil, then place, greased-side-down, over the pan. Poke 2-3 holes in the foil, then bake on the middle rack for 1 hour.

IMG_5366Move the pan to the bottom oven rack and cook for a further 15 minutes. Remove the foil, being careful not to get a faceful of hot steam, and serve.

IMG_5367 IMG_5368 IMG_5369Being mostly potatoes and cream, this is a very rich, filling dish. Even the leftovers have kept me fed several meals longer than expected!

Creamy Cheesy Potatoes

From Get Off Your Butt and Bake!

  • 4 to 5 large potatoes cut into thin french fry size
  • salt and pepper
  • 2 cups whipping cream
  • 2 teaspoons parsley flakes
  • 2-4 cups grated cheddar cheese

If desired, add:

  • chicken breasts, pork chops, or thick cut ham
  • flour
  • 2 tablespoons vegetable oil

If adding meat, then heat the oil in a pan over medium-high heat. Coat the meat in flour, then lay in the pan and cook until well browned on each side. Set aside.

Preheat oven to 400 degrees.

Lay half the potatoes in a 9X13″ pan. Sprinkle heavily with salt and pepper, then add the meat in a single layer, if desired. Spread 2 cups of cheddar evenly, if desired. Add the remaining potatoes and sprinkle again with salt and pepper. Pour the cream over the potatoes, then top with 2 cups cheddar and the parsley.

Lightly grease a piece of tin foil, then place, greased-side-down, over the pan. Poke 2-3 holes in the foil, then bake on the middle rack for 1 hour. Move the pan to the bottom oven rack and cook for a further 15 minutes. Remove the foil and serve.

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Strawberries and Cream Angel Food Cake Roll

Posted on May 11, 2015 by sparecake

While it may have snowed here this weekend, when I made this cake a week+ ago everything felt lovely and like summer must be near. Whoops?! This cake gives you all the fluffy airiness of angel food cake, without the fear of it possibly collapsing. Add in some perfectly sweetened whipped cream and berries, and this would be the perfect treat for a summer back yard party!

IMG_5280Ingredients:

Cake:

  • 9 egg whites (I just bought a carton of egg whites – it worked fine!)
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1 cup + 2 tablespoons granulated sugar
  • 3/4 cup cake flour

Filling:

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups diced strawberries
  • additional powdered sugar, for dusting

In case you have forgotten, or never knew: Egg whites will beat up faster at room temperature, while whipping cream beats up better when well chilled, so set your egg whites out about half an hour before you get started, and keep the cream in the fridge right up until you need it.

Line a 15″ X 10″ baking pan with parchment paper. Grease lightly, then set aside. Preheat oven to 350 degrees.

Combine the room temperature egg whites, vanilla, and cream of tartar in a large bowl. Beat until soft peaks form, then increase speed to high and continue to beat while adding sugar 2 tablespoons at a time, continuing to beat until the sugar is dissolved and stiff peaks form.

IMG_5259Gently fold the cake flour in 1/4 cup at a time.

IMG_5260Gently spread the batter into the prepared pan, then bake 15-20 minutes until the cake springs back when gently pressed. Cool in the pan for 5 minutes.

IMG_5261 IMG_5262Sprinkle powdered sugar over a clean kitchen towel, then turn the cake out onto the towel. Peel the parchment off the back of the cake.

IMG_5263Gently roll up the cake and towel, starting from one narrow end and rolling towards the other. Transfer the roll to a wire rack and allow to cool completely.

IMG_5264In another large bowl, beat the cream on medium until it begins to thicken. Add the powdered sugar and vanilla and beat on medium-high speed until soft peaks form.

IMG_5265Fold in the strawberries and refrigerate until the cake has completely cooled.

IMG_5266When the cake has cooled, gently unroll it.

IMG_5272

This is why you roll it in the first place - so it cools being used to being rolls, and you don't break it rolling a cake that cooled flat.

This is why you roll it in the first place – so it cools being used to being rolls, and you don’t break it rolling a cake that cooled flat.

Spread the whipped cream filling to within 1/2″ of the edges, then roll back up.

IMG_5274Place seam-side-down on a serving plate and sprinkle with powdered sugar.

IMG_5275Serve slices with leftover whipped cream filling. Store any leftovers in the fridge.

IMG_5278 IMG_5279

Strawberries and Cream Angel Food Roll Cake

From Brown Eyed Baker.

Cake:

  • 9 egg whites, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1 cup + 2 tablespoons granulated sugar
  • 3/4 cup cake flour

Filling:

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 cups diced strawberries
  • additional powdered sugar, for dusting

Line a 15″ X 10″ baking pan with parchment paper. Grease lightly, then set aside. Preheat oven to 350 degrees.

Combine the egg whites, vanilla, and cream of tartar in a large bowl. Beat until soft peaks form, then increase speed to high and continue to beat while adding sugar 2 tablespoons at a time, continuing to beat until the sugar is dissolved and stiff peaks form. Gently fold the cake flour in 1/4 cup at a time.

Gently spread the batter into the prepared pan, then bake 15-20 minutes until the cake springs back when gently pressed. Cool in the pan for 5 minutes.

Sprinkle powdered sugar over a clean kitchen towel, then turn the cake out onto the towel. Peel the parchment off the back of the cake. Gently roll up the cake and towel, starting from one narrow end and rolling towards the other. Transfer the roll to a wire rack and allow to cool completely.

In another large bowl, beat the cream on medium until it begins to thicken. Add the powdered sugar and vanilla and beat on medium-high speed until soft peaks form. Fold in the strawberries and refrigerate until the cake has completely cooled.

When the cake has cooled, gently unroll it. Spread the whipped cream filling to within 1/2″ of the edges, then roll back up. Place seam-side-down on a serving plate and sprinkle with powdered sugar. Serve slices with leftover whipped cream filling. Store any leftovers in the fridge.

Posted in Dessert | Tagged , , , , | 2 Comments

Daeji Bulgogi

Posted on May 6, 2015 by sparecake

I can’t even tell you how super pleased I was the night I made this Korean pork dish – it was so fantastically delicious I was caught off guard! The dish is just spicy enough to leave your mouth warm, with a bit of sweetness from the fruit, and the pork is super tender. You can serve this over rice, in lettuce wraps, or as part of some other Korean dish such as bibimbap. It’s pretty much going to be a success no matter how you serve it!

The daeji bulgogi in the back, kimchi on the left, and garlic/soy zucchini on the right.

The daeji bulgogi in the back, kimchi on the left, and garlic/soy zucchini on the right.

Ingredients:

  • 1 pound pork – You can use pork shoulder/pork butt, or use tenderloin for a less fatty cut. My supermarket doesn’t seem to have shoulder/butt, so tenderloin for me!
  • 1/2 cup gochujang (Korean chili paste)
  • 5 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 small onion (grated)
  • 1 Korean pear (grated)
  • 1 Fuji apple (grated)
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 green onions (chopped)
  • 1/4 teaspoon pepper
  • rice, lettuce, etc as desired for serving
A coworker brought this for me from South Korean for watching her plant while she was gone, but you can definitely get it at Asian grocery stores, possibly at other grocery stores, and most definitely online.

A coworker brought this for me from South Korea for watching her plant while she was gone, but you can definitely get it at Asian grocery stores, possibly at other grocery stores, and most definitely online.

Place the pork in the freezer for about an hour, the remove and thinly slice. The freezing will make the meat sturdier, for easier cutting. Place in a large plastic bag and set aside.

Combine the remaining ingredients. If you have a food processor with cutting/grating disks, you can do this in about two minutes and it’s super easy.

So very fast!

So very fast!

If not… get out your cheese grater and get going! Transfer this mixture to the bag with the meat and seal, pressing out as much air as possible. Squish/rotate/manipulate to mix well, then refrigerate overnight.

So attractive...

So attractive…

The next day, cook the meat on a bbq or in a pan on the stove. I heated a tablespoon of sesame oil (haaate sesame seeds, love the smell of heating sesame oil!) over medium-high heat, then put about half the mixture in the pan, trying to keep the meat in a single layer so it would cook.

IMG_5267I think it’s probably normal to throw out most of the grated fruit with the excess marinade, but it tastes good so I cooked it as well. Once the meat appears cooked on the bottom (no longer pink, maybe 3-4 minutes?), flip and cook on the other side until also done, then remove to a plate/serving dish, and repeat with the remaining raw meat.

IMG_5268Serve over rice, in lettuce wraps, or as otherwise desired.

Gotta get some chopsticks!

Gotta get some chopsticks!

Seriously. Try it. Sooo good!

Daeji Bulgogi

From Closet Cooking.

  • 1 pound pork – You can use pork shoulder/pork butt, or tenderloin for a less fatty cut.
  • 1/2 cup gochujang (Korean chili paste)
  • 5 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 small onion (grated)
  • 1 Korean pear (grated)
  • 1 Fuji apple (grated)
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 green onions (chopped)
  • 1/4 teaspoon pepper
  • rice, lettuce, etc as desired for serving

Place the pork in the freezer for about an hour, the remove and thinly slice. Place in a large plastic bag and set aside.

Combine the remaining ingredients. Transfer the mixture to the bag with the meat and seal, pressing out as much air as possible. Squish/rotate/manipulate to mix well, then refrigerate overnight.

The next day, cook the meat on a bbq or in a pan on the stove. If cooking on the stove, heat a tablespoon of sesame oil over medium high heat, then add enough meat to cover the pan in a single layer. Let sit until the bottom is cooked, 3-4 minutes, then flip and cook until no longer raw. Remove from the heat and repeat with remaining raw meat.

Serve over rice, in lettuce wraps, or as otherwise desired.

Posted in Dinner | Tagged , , , | 3 Comments

Meatball Sub on a Stick

Posted on May 5, 2015 by sparecake

This is easily the cutest thing I’ve eaten in a while, and it’s delicious as well! If you trust your kids not to put raw meat in their mouth or stab themselves with wooden skewers, it could even possibly be a fun thing for them to help with? I don’t know, I’m not a childitician, that’s for sure!

IMG_5253Ingredients:

  • 1 pound lean ground turkey
  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon crushed red pepper (I’m unlikely to ever use the rest of a bottle of this, so didn’t get it/use it)
  • 2 cloves garlic, minced
  • 1 can Pillsbury Original breadsticks
  • 1 cup shredded mozzarella cheese
  • 12 wooden skewers, 10″-12″
  • marinara sauce
My supermarket didn't have tubes of breadsticks, but did have tubes of pizza dough, so I just cut one of those into 12.

My supermarket didn’t have tubes of breadsticks, but did have tubes of pizza dough, so I just cut one of those into 12.

Line two baking sheets with parchment and set aside. Preheat oven to 375 degrees.

Use your hands to mix the turkey, bread crumbs, Parmesan, oregano, basil, parsley, red pepper, and garlic together well in a large bowl.

IMG_5248Shape into 35 meatballs, roughly 1″ across each.

IMG_5249Open and unroll the container of breadsticks. Take one skewer and poke it through the end of a breadstick, through a meatball, back through the dough, a second meatball, dough again, a third meatball, and finally once more time through the dough. You want to make the loops of breadstick fairly large, so that when you place them down on the prepared trays, there is a gap between the dough and the meatball, allowing the meatball to cook through and the dough to expand as it bakes. Repeat 11 times with the remaining pieces, then bake for 20 minutes.

IMG_5250 IMG_5251Remove the trays from the oven and sprinkle each skewer with 1-2 tablespoons of mozzarella. Bake a further 2-3 minutes, then serve still hot with marinara for dipping.

IMG_5252It’s got the melty cheese and crunchy bread of a meatball sub, with a reduced risk of elbow-high sauce! Yum!

IMG_5254

Meatball Sub on a Stick

From Cookies and Cups.

  • 1 pound lean ground turkey
  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon crushed red pepper (I’m unlikely to ever use the rest of a bottle of this, so didn’t get it/use it)
  • 2 cloves garlic, minced
  • 1 can Pillsbury Original breadsticks
  • 1 cup shredded mozzarella cheese
  • 12 wooden skewers, 10″-12″
  • marinara sauce

Line two baking sheets with parchment and set aside. Preheat oven to 375 degrees.

Use your hands to mix the turkey, bread crumbs, Parmesan, oregano, basil, parsley, red pepper, and garlic together well in a large bowl. Shape into 35 meatballs, roughly 1″ across each.

Open and unroll the container of breadsticks. Take one skewer and poke it through the end of a breadstick, through a meatball, back through the dough, a second meatball, dough again, a third meatball, and finally once more time through the dough. You want to make the loops of breadstick fairly large, so that when you place them down on the prepared trays, there is a gap between the dough and the meatball, allowing the meatball to cook through and the dough to expand as it bakes. Repeat 11 times with the remaining pieces, then bake for 20 minutes.

Remove the trays from the oven and sprinkle each skewer with 1-2 tablespoons of mozzarella. Bake a further 2-3 minutes, then serve still hot with marinara for dipping.

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Cauliflower Crust Pizza

Posted on April 29, 2015 by sparecake

While theoretically this is a useful recipe for gluten free folk, it’s also just an easy change for a slightly different pizza that works some extra vegetables into your diet. You can actually use this recipe to make either pizza, or cheesy bread sticks, it’s up to you if you put on the sauce, or keep it to the side for dipping!

IMG_5246Ingredients:

  • 1 large head cauliflower
  • 4 eggs
  • 2 cups of shredded mozzarella cheese
  • 3 teaspoons oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups shredded mozzarella cheese
  • 1 – 1 1/2 cups pizza sauce, as desired
  • pizza toppings, as desired

Line two baking sheets or pizza pans with parchment paper. Preheat oven to 425 degrees.

To prepare the cauliflower, cut into rough chunks and then process in a food processor until it is in tiny bits, semi-resembling rice.

IMG_5238 IMG_5239Pour the riced cauliflower into a microwave-safe bowl, cover loosely, and microwave for 10 minutes. Stir in the eggs, mozzarella, oregano, garlic, salt, and pepper until well combined.

IMG_5240Divide the mixture between the two prepared sheets and spread to create your crusts. Don’t worry if it looks a bit watery now – it dries out while baking.

Tried different thicknesses - I think I preferred thinner.

Tried different thicknesses – I think I preferred thinner.

Bake, untopped, for about 25 minutes, or until golden.

IMG_5242 IMG_5243Top with sauce, cheese, and any other desired toppings, and return to the oven for another 5 minutes, or until the cheese has melted.

IMG_5244 IMG_5245The crust is, thanks to the eggs and cheese, surprisingly sturdy, and quite tasty, and has the added bonus of not requiring any rising time. Handy dandy!

Cauliflower Crust Pizza

From Jo Cooks.

Ingredients:

  • 1 large head cauliflower
  • 4 eggs
  • 2 cups of shredded mozzarella cheese
  • 3 teaspoons oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups shredded mozzarella cheese
  • 1 – 1 1/2 cups pizza sauce, as desired
  • pizza toppings, as desired

Line two baking sheets or pizza pans with parchment paper. Preheat oven to 425 degrees.

To prepare the cauliflower, cut into rough chunks and then process in a food processor until it is in tiny bits, semi-resembling rice. Pour the riced cauliflower into a microwave-safe bowl, cover loosely, and microwave for 10 minutes. Stir in the eggs, mozzarella, oregano, garlic, salt, and pepper until well combined.

Divide the mixture between the two prepared sheets and spread to create your crusts. Bake, untopped, for about 25 minutes, or until golden. Top with sauce, cheese, and any other desired toppings, and return to the oven for another 5 minutes, or until the cheese has melted.

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Old Fashioned Chocolate Cake

Posted on April 27, 2015 by sparecake

Last weekend I got a friend in Denver to have a cake party. I didn’t actually take any pictures of any of the cakes other people brought, but it was a successful night. The cake I made is actually the cake on the right in the blog’s header image (scroll back up!), although it looks a bit different for a few reasons. The main thing is, I was using borrowed cake pans, one of which was way bigger than 9″, so the cake batter had to cover more ground, therefore making thinner cake. Also, that time a few years ago I had to cut the chocolate by hand, and this time I had a food processor at hand, making for much smaller flakes of chocolate. Either cake, though, tastes really fantastic, and is as chocolatey as you’d expect from the Death By Chocolate cookbook!

Bummer for my mother, who bought this cookbook back when she could eat (wheat) flour...

Bummer for my mother, who bought this cookbook back when she could eat (wheat) flour…

IMG_4269Ingredients:

Speckled Chocolate Cake:

  • 2 sticks plus 2 tablespoons unsalted butter, divided
  • 8 egg yolks
  • 1 1/4 cups granulated sugar, divided
  • 6 egg whites
  • 1 1/2 cups cake flour, sifted
  • 10 ounces semisweet chocolate, frozen and then finely grated

Chocolate Icing:

  • 2 sticks unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/3 cup half-and-half
  • 1 teaspoon vanilla extract

A first note – freezing the chocolate is important, whether you plan to cut the chocolate with a knife, grate it with a cheese grater, or chop it with a food processor disk. For cutting or grating, freezing will help it withstand the warmth of your hand without turning to mush, and similarly it will keep the heat of the food processor from making a pile of melted chocolate. Store the grated chocolate in the refrigerator when not using.

IMG_5075To make the cake, first melt the two tablespoons of butter and brush to cover the insides of two 9″ cake pans. Line with parchment, then butter the parchment as well. Set aside. Preheat oven to 325 degrees.

In the top of a double boiler, or carefully in a pot, melt the two sticks of butter until just melted, then remove from the heat and set aside.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl and beat on high, using a balloon whisk if you have one, until slightly thickened, and the color has lightened slightly.

IMG_5074In another large bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup of sugar and beat until stiff peaks form.

A friend I hadn't seen in roughly 15 years, who turns out to be kind of scared of mixers??

A friend I hadn’t seen in roughly 15 years, who turns out to be kind of scared of mixers??

IMG_5078Gradually add the flour to the egg yolk mixture, beating on low.

IMG_5079Add the melted butter and mix another ten seconds. Increase the speed to medium for 5 seconds, then use a rubber spatula to ensure the batter is well mixed.

IMG_5080As you can see from the pictures, the bowl I had to work with at my friend’s was a bit small/fragile for high speed mixing, so much of this happened with just a fork, and the texture of the cake still came out well.

Gently stir 1/3 of the egg white mixture into the egg yolk mixture.

IMG_5081Fold in the remaining 2/3s, gently stirring until evenly mixed, then gently stir 8 ounces of the chocolate into the batter, returning the remaining 2 ounces to the refrigerator.

IMG_5082Spread the batter evenly between the two pans and bake 25-30 minutes, until the cakes pass the toothpick test, then remove from the oven.

IMG_5084Cool in the pans for 20 minutes, then invert onto cake circles (or flat plates/cutting boards if you don’t have cake circles) and cool a further 20 minutes. Peel off the parchment and refrigerate the cakes for 30 minutes. All this cooling and chilling helps the cakes stand up to what happens to them next!

While the cakes are cooling, prepare the frosting. Combine the butter, cocoa, and salt in a bowl and beat until evenly combined.

IMG_5085Add the remaining ingredients and beat on low speed for 10 seconds, medium speed for 10 seconds, and then on high speed until light and fluffy. Scrape down the sides of the bowl and beat again briefly.

IMG_5086To assemble, remove the cakes from the refrigerator and cut both in half vertically, cutting each into two evenly thick layers. Take the bottom layer of one cake and place it on a cake board or serving platter. Cover with 3/4 cup of icing, then top with the top layer of that cake. Cover with another 3/4 cup of icing, then repeat with both layers of the second cake. Spread the remaining frosting around the sides of the cake.

Gently tilting the cake, press the remaining grated chocolate around the sides of the cake. The cake stood up well to tilting last time I made it, and looked quite nice, but this time with the different cake sizes, I just kind of sprinkled the chocolate all over, since it was already a bit of a pile.

IMG_5087

The one other picture I have of the old cake. A bit nicer looking...

The one other picture I have of the old cake. A bit nicer looking…

Cut with a serrated knife, and serve.

IMG_5089I had been trying to remember what this cake (in my own header image!) was for years, and was really excited to make it again when I figured it out. This recipe does not disappoint!

Old Fashioned Chocolate Cake

From Death By Chocolate by Marcel Desaulniers.

Speckled Chocolate Cake:

  • 2 sticks plus 2 tablespoons unsalted butter, divided
  • 8 egg yolks
  • 1 1/4 cups granulated sugar, divided
  • 6 egg whites
  • 1 1/2 cups cake flour, sifted
  • 10 ounces semisweet chocolate, frozen and then finely grated

Chocolate Icing:

  • 2 sticks unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/3 cup half-and-half
  • 1 teaspoon vanilla extract

To make the cake, first melt the two tablespoons of butter and brush to cover the insides of two 9″ cake pans. Line with parchment, then butter the parchment as well. Set aside. Preheat oven to 325 degrees.

In the top of a double boiler, or carefully in a pot, melt the two sticks of butter until just melted, then remove from the heat and set aside.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl and beat on high, using a balloon whisk, until slightly thickened, and the color has lightened slightly.

In another large bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup of sugar and beat until stiff peaks form.

Gradually add the flour to the egg yolk mixture, beating on low, then add the melted butter and mix another ten seconds. Increase the speed to medium for 5 seconds, then use a rubber spatula to ensure the batter is well mixed.

Gently stir 1/3 of the egg white mixture into the egg yolk mixture, then fold in the remaining 2/3s, gently stirring until evenly mixed. Gently stir 8 ounces of the chocolate into the batter, returning the remaining 2 ounces to the refrigerator.

Spread the batter evenly between the two pans and bake 25-30 minutes, until the cakes pass the toothpick test, then remove from the oven. Cool in the pans for 20 minutes, then invert onto cake circles and cool a further 20 minutes. Peel off the parchment and refrigerate the cakes for 30 minutes.

While the cakes are cooling, prepare the frosting. Combine the butter, cocoa, and salt in a bowl and beat until evenly combined. Add the remaining ingredients and beat on low speed for 10 seconds, medium speed for 10 seconds, and then on high speed until light and fluffy. Scrape down the sides of the bowl and beat again briefly.

To assemble, remove the cakes from the refrigerator and cut both in half vertically, cutting each into two evenly thick layers. Take the bottom layer of one cake and place it on a cake board or serving platter. Cover with 3/4 cup of icing, then top with the top layer of that cake. Cover with another 3/4 cup of icing, then repeat with both layers of the second cake. Spread the remaining frosting around the sides of the cake.

Gently tilting the cake, press the remaining grated chocolate around the sides of the cake. Cut with a serrated knife, and serve.

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(Chunky Monkey) Monkey Bread

Posted on April 22, 2015 by sparecake

For my first yeast baked good at altitude, I went for something without long rising times that could go too far, and I had great results. In fact, this is quick enough to get in the oven that I baked it on a work day, and still made it in on time.

What does it even mean if flowers say to keep them in bright light, but not direct sunlight? How does that work??

What does it even mean if flowers say to keep them in bright light, but not direct sunlight? How does that work??

This combines the cinnamon sugar-ness of many monkey breads with everyone’s other favorite flavor combination, chocolate and banana. You really can’t go wrong!

Ingredients:

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 envelopes RapidRise yeast
  • 1/2 teaspoon salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 cup chopped walnuts (I left these out. I always leave the nuts out.)

Assembly/Topping:

  • 2 medium bananas, cut into 1/2-inch thick slices
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 ounce bittersweet chocolate, finely chopped, or 3 tablespoons mini chocolate chips

Lightly grease a 9″ pie plate and set aside. Stir together the sugar and cinnamon for the topping in a small bowl and set aside.

In a medium bowl, whisk together the flour, sugar, yeast, and salt. Stir in the water and melted butter, mixing well, then add the walnuts. You can knead the dough briefly if desired, but thoroughly stirring is enough.

IMG_4985Place the banana slices evenly across the bottom of the pie pan.

IMG_4986Divide the dough into roughly tablespoon sized pieces, and roll each piece in the cinnamon sugar mixture before placing on top of the banana slices, until the dish is full and the dough is used up.

IMG_4987Sprinkle remaining cinnamon sugar over the dough, then brush/drizzle the melted butter over the top of the dough. Sprinkle the chocolate over the top.

IMG_4990Place the prepared dish in a cold oven, then set the oven to 350 degrees and bake for 25-30 minutes, until lightly browned and crisp on top.

IMG_4991Set on a wire rack to cool for 10 minutes, then serve still warm. Refrigerate any leftovers.

IMG_4994

In case you were wondering...

In case you were wondering…

I’m not sure why my breakfasts have been getting real nice lately, but I’m certainly enjoying it! And this has fruit, so you can pretend you’re starting the day off healthily!

Chunky Monkey Bread

From Piece of Cake.

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 envelopes RapidRise yeast
  • 1/2 teaspoon salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 cup chopped walnuts

Assembly/Topping:

  • 2 medium bananas, cut into 1/2-inch thick slices
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 ounce bittersweet chocolate, finely chopped, or 3 tablespoons mini chocolate chips

Lightly grease a 9″ pie plate and set aside. Stir together the sugar and cinnamon for the topping in a small bowl and set aside.

In a medium bowl, whisk together the flour, sugar, yeast, and salt. Stir in the water and melted butter, mixing well, then add the walnuts. You can knead the dough briefly if desired, but thoroughly stirring is enough.

Place the banana slices evenly across the bottom of the pie pan. Divide the dough into roughly tablespoon sized pieces, and roll each piece in the cinnamon sugar mixture before placing on top of the banana slices, until the dish is full and the dough is used up. Sprinkle remaining cinnamon sugar over the dough, then brush/drizzle the melted butter over the top of the dough. Sprinkle the chocolate over the top.

Place the prepared dish in a cold oven, then set the oven to 350 degrees and bake for 25-30 minutes, until lightly browned and crisp on top. Set on a wire rack to cool for 10 minutes, then serve still warm. Refrigerate any leftovers.

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Soft Chocolate-Peanut Butter Cookies

Posted on April 20, 2015 by sparecake

In a bid to use up the chocolate peanut butter spread from the baked french toast in any way other than via a spoon, I made some cookies recently! They’re nice and soft, not hard and dry as so many peanut butter cookies are. The ones I brought to work did not last long!

IMG_4984Ingredients:

  • 1/2 cup salted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 3/4 cup chocolate peanut butter spread
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour

In a large bowl, combine the butter and sugars and cream until light and fluffy.

IMG_4970Beat in the chocolate peanut butter spread, followed by the egg, then the vanilla.

IMG_4972Add the baking soda and flour and beat in until just combined. Cover with plastic wrap and refrigerate at least 30 minutes.

IMG_4974Preheat oven to 350 degrees. Spread some sugar in a plate or pie plate. Roll the chilled dough into roughly tablespoon-sized balls, then roll each ball in the sugar to coat. Place on an ungreased (or parchment-lined) baking sheet.

IMG_4975Bake 8-9 minutes until just beginning to crack on top.

IMG_4980Remove from the oven, and let cool before moving. (Or eat them still hot, I’m not your boss, but they’ll stay together much better if you let them cool!)

IMG_4983

Soft Chocolate Peanut Butter Cookies

Slightly adapted from Sally’s Baking Addiction.

  • 1/2 cup salted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 3/4 cup chocolate peanut butter spread
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour

In a large bowl, combine the butter and sugars and cream until light and fluffy. Beat in the chocolate peanut butter spread, followed by the egg, then the vanilla. Add the baking soda and flour and beat in until just combined. Cover with plastic wrap and refrigerate at least 30 minutes.

Preheat oven to 350 degrees. Spread some sugar in a plate or pie plate. Roll the chilled dough into roughly tablespoon-sized balls, then roll each ball in the sugar to coat. Place on an ungreased baking sheet, and bake 8-9 minutes until just beginning to crack on top. Remove from the oven, and let cool before moving.

 

 

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