Soft Pretzels

I've had a craving for big soft pretzels recently! Now, if I were in America, I could walk in to any shopping mall and get my fix. Not so easy here in Australia! Come to think of it, I don't know if I have ever seen them here. Anyone who follows my blog may have caught on by now that some of my favorite things to bake are things that remind me of home and are harder to find here. As I write this blog entry, I am happily munching on a big soft, freshly baked pretzel with yellow mustard on it! Craving needs met! These were so much fun to make and I will defiantly make they again.
ENJOY!

Soft Pretzels

• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water
• 5 cups flour
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil

• 1 egg yolk
• 1 Tablespoon of water
• 1/4 cup of coarse

• 3/4 cup baking soda
• 10 cups hot water

1. Combine the water, sugar and yeast in a bowl . Allow to sit for 5 minutes or until the mixture begins to foam.
2. Sift flour and salt in to a large bowl and form a well in the center. Add oil and yeast mixture and mix together until dough forms together. (If the dough seems too dry, you can add 2 or 3 tablespoons of water.) Knead by hand for 7-8 mins (I used my stand up mixer with the hook attachment for about 5 mins and this was fine.)
3. In a large bowl, lightly coat with oil. Put dough in oiled bowl and cover completely with cling wrap. Place bowl in a warm place for about an hour or until dough has doubled in size.
4. Preheat the oven to 230 C (450 F). Line 2 baking sheets with parchment paper and lightly brush with oil (I found that cooking spray worked fine.)
5. Bring the 10 cups of water and the baking soda to a boil in an 8 quart pan or roasting pan.
6. Turn the dough out onto a slightly oiled work surface (you want to avoid adding any more flour to the dough.) Divide into 8-12 pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U to form the shape of a pretzel. Place onto the parchment lined baking sheet.
7. Place the pretzels into the boiling water for 60 seconds each. Remove them from water using a large flat spatula. Return to the baking sheet.
8. Once all pretzels have been boiled, brush the top of each with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown, approximately 10 to 12 minutes.
9. Transfer to a cooling rack for at least 5 minutes before serving.

White Chocolate Raspberry Brownies

Traditionally, a brownie with no chocolate in it is called a "Blondie," and they don't always have white chocolate in them. Some would also argue that white chocolate isn't really chocolate (although there is no cocoa in it, there is cocoa butter!) Regardless... I wanted a white chocolate brownie! There are not a lost of recipes out there for them, so this is my attempt at them. They turned out great ,nice and fudgy, just how I like my brownies. Although, next time I think I will try it with dark chocolate chips rather than the raspberries.

ENJOY!

White Chocolate Raspberry Brownies

• 6 Tablespoons (3 oz) unsalted butter
• 1 cup (8 oz) white chocolate chopped in to chunks
• 2 eggs
• 1/2 cup sugar
• 1 Tablespoon vanilla
• 1 cup flour
• 1/2 cup of raspberries (or dark chocolate chips)

1. Preheat oven to 350 F (175 C.) Grease and flour, or line a 9 in. pan with parchment paper.


2. Melt half of the white chocolate (1/2 cup) and butter in a double boiler over hot water on the stove. Stir until both start to melt, then remove from heat. Continue to stir until smooth, and then set aside to cook for 5 mins.


3. Beat eggs and sugar together until thick and light in color. Add melted white chocolate mixture, vanilla and flour, mix until smooth. Mix in the other 1/2 cup of white chocolate chunks by hand being careful not to over mix.


4. Spread 1/2 of the mixture in to the bottom of baking pan. Arrange raspberries evenly over the top, then spread the rest of the brownie mixture over the top.


5. Bake for 30 mins or until an inserted toothpick comes out clean. Cool completely before cutting in to squares.

Pear & Ginger upside-down cake

My poor little blog has been so neglected over the past month! I knew that I would have little time to bake in the month of May. Well, it's now June and I am back in to it! The weather here in Australia has continued to cool down and winter is in full swing. This means warm spiced food, slow cooker meals and comfort food! I thought I'd kick off this month with a recipe featuring my new flavour combination obsession: Pear and Ginger. How have I not discovered this sooner? These two flavours were just meant to be! This was recipe attempt number 3 with this combo. The first was a Pear, ginger and pistachio loaf. It was ok, but the loaf was not "gingery" enough. The second was a Pear and ginger muffin, but I still felt that it was missing something. This one hit the nail on the head. It's a beautiful, moist gingerbread like cake, with caramelized pears and ginger in the upside-down part. Very tasty!

Enjoy!

Pear & Ginger Upside-down cake.

• 1/2 cup butter, plus 2 Tablespoons, room temperatur
• 1 1/2 cups brown sugar
• 4 tablespoons chopped crystallized ginger
• 2 firm pears
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 Tablespoon ground ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 3/4 cup dark molasses/treacle
• 1 1/4 cups buttermilk

1. Preheat oven to 175 C (350 F.) Line a 9-inch round cake tin with removable rim at least 2 1/2 inches tall. Line pan with a 10-inch round of cooking parchment, pressing into bottom and about 1/2 inch up sides.

2.Cut 2 tablespoons butter into chunks and drop evenly over parchment in pan bottom. Sprinkle evenly with 1/2 cup brown sugar and the crystallized ginger.

3. Peel pears and cut in half lengthwise, then, slicing parallel to cut edge, cut into 1/2-inch-thick slices. With a small knife, cut core from each slice. Arrange slices flat, in a single layer, over sugar mixture in pan, trimming pieces as needed to fit.
4. In a small bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.

5. In another bowl, with an electric mixer on medium-high speed, beat remaining 1/2 cup butter and 1 cup brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Reduce speed to medium-low and beat in molasses. Add flour mixture and buttermilk alternately, beating until incorporated, then beat on high speed just until well blended. Pour batter over pears.

6. Bake 1 hour and 30 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on a rack about 20 minutes. Remove pan sides. Invert a platter over cake, then, holding the two together, invert again. Carefully remove pan bottom and parchment. Serve warm.

Cranberry White Chocolate Oatmeal Cookies

I have been a bit of a slacker this week! It's been a whole week since I've done any blog baking projects. I have to apologize ahead of time for the lack of posts in the month of May. I am looking at my May calendar, and 3 days in to the month, I feel like the whole month is gone already! I have such a busy month ahead of me, including a week long trip to Sumatra! Although this is a work trip, it is an adventure at the same time... I can't wait!

It's continuing to cool down here in the mornings and evenings. I have been craving something a bit more hearty, like oatmeal. Oatmeal cookies are great because you can throw just about anything in there with them! I chose dried cranberries and white chocolate for these ones, but sometimes I will add cinnamon, chocolate, anything you want!

enjoy!

Cranberry White Chocolate Oatmeal Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cup white chocolate chips
• 1 ½ cup dried cranberries
  

Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with baking paper

2. In a bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. In a large bowl, combine flour, oats, baking soda, salt, white chocolate and cranberries. Stir creamed mixture into flour mixture.

3. Roll the dough into balls and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork .

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Salted Caramels

I would like to introduce you to my new love... salted caramel! Now I know this is a thing that's been doing the rounds on food blogs for a while, but I am only just now jumping on the band wagon. "Salted caramel, where have you been all my life?" Caramel has always been a favorite flavour of mine, but when combined with sea salt, it takes on a whole new dimension. The perfect balance of sweet and salty!


I made two batches. The first, plain caramels cut in to 1 inch squares. The second batch, I put in to chocolate cups with pecans. Either way, these are Soooo yummy!!!
The recipe listed below is for the caramels in the chocolate cups.
Enjoy!

Salted Caramels

Ingredients

• 2 cups chocolate (use the good stuff, not baking chocolate!)
• 1 cup heavy cream
• 5 tablespoons unsalted butter, cut into pieces
• 2 teaspoons sea salt, plus extra for sprinkling on top.
• 1 1/2 cups sugar
• 1/4 cup light corn syrup or golden syrup
• 1/4 cup water
• 1/2 cup whole pecans

Directions

1. In a double boiler, melt 1 cup of chocolate. Carefully coat the inside of 24 patty pans, or mini cupcake papers with melted chocolate. I like to put a spoonful in the patty pan and just carefully turn it until coated. Place them in a mini cupcake tin as you go in the fridge so they harden.


2. Bring the cream, butter and sea salt to a boil in a small saucepan; remove from heat and set aside.


3. Boil the sugar, corn syrup/golden syrup, and water in a heavy saucepan, stirring until sugar is dissolved. Bring to a boil, without stirring but gently swirling pan; then cook without stirring until the mixture reaches 248°F (120°C


4. Carefully stir in the cream mixture—the mixture will bubble up. Simmer, stirring frequently, about 15 minutes. The temperature should not go higher than 250°F(121°C)


5. Carefully spoon caramel into prepared chocolate cups, filling about 1/4 full.


6. place 1 whole pecan on top of caramel and then spoon a little more caramel over the pecan, making sure that you do not fill the caramel above the edge of the chocolate cup.


7. Melt the remainder of the chocolate and when smooth, top the caramel cups with chocolate. Gently wiggle baking tray to smooth out the top.


8. Top each cup with a small pinch of sea salt.


9. Refrigerate to harden and set the chocolate. Once set, store at room temperature.

Apple Pie

"As American as apple pie." What does that mean? I guess it really is a very "American" desert. Australian's idea of pie usually includes some type of meat, not fruit. It's been a long time since I've had apple pie. What better way to remedy my homesickness than this classic American desert?
Enjoy!


Apple Pie

Crust:

• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 3/4 cup butter, cut into 1 inch cubes and chilled
• 1/4 cup shortening
• chilled6-8 tbsp ice water
  

Filling:

• 6-8 apples, peeled, cored and sliced (I like a tart apple like Granny smith.)
• 1/2 cup brown sugar
• 2 Tablespoons flour
• 1 Tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2 Tablespoons butter, melted

Combine dry ingredients in large bowl. Cut in butter and shortening with a pastry cutter until mixture is coarse and no chunks larger than a big pea remain. Add water and press dough into a ball with the palms of your hands.Wrap dough in plastic and refrigerate for at least one hour.

In a large bowl, combine sugar, flour and spices. Add apples and toss until apples are coated. Pour melted butter over the top of apples and stir until well combined. Set aside until pie crust is ready.

Divide dough in half. Place one piece between two large pieces of baking or parchment paper. This is different than the old school way of doing it where you would roll it out on a floured surface. Adding more flour to the dough may create a tougher crust and prevent it from being light and flaky. Keep rolling until the dough circle is about 1 1/2-inches wider in diameter than the rim of the pie dish (hold dish over flat crust to check size). Dough for top crust doesn't need to be quite as large, only 1/2-1 inch larger than the pie dish. Gently lay the bottom crust into the dish. Fill pie dish with apple filling. Roll the second piece of dough out like the first, but use a small cookie cutter to cut a small, simple shape out of the middle to let air escape while baking. Lay top crust on top of filling and pinch edges to seal. Bake pie at 425 F (220 C) for 15 minutes. Reduce heat to 350 F (175 C) and bake for a further 30-35 mins, or until juices are oozing from the pie’s vent. Let pie cool for at least 1 1/2 hours before slicing to allow juices to thicken and pie filling to set.

Chocolate "French" Macarons

First of all, let me start by saying I am in no way an expert on the subject of french macarons. I have never made them before and I have never even been to France. (Although it is on my list of dream destinations.) I do however have a love for baking and cooking and love a challenge in the kitchen! Rumor has it, these little suckers are hard to make and there is a science to making them. Every recipe and website has different tips and tricks for perfecting them. I took a chance and tried a simple recipe for a chocolate macaron with an espresso ganache. Now like I said before, I've never had a real one, but I have an image in my head as to what they should look and taste like, and these came pretty close to what I'd imagined! Two little pillows of crunchy, melt in your mouth meringue, with a rich dark chocolate and espresso ganache sandwiched in between. Until I make it to France to taste the real thing, this will have to do.

ENJOY! Chocolate Macarons

Macarons:

• 1 cup icing (powdered) sugar
• 1/2 cup almond meal
• 3 Tablespoons coco powder
• 2 egg whites, room temperature
• 1/3 cup white sugar

Ganache:

• 1/8 cup cream
• 1 cup dark chocolate
• 1 teaspoon instant espresso

1. In a large bowl, sift together icing sugar, coco and almond meal.
2. In a separate bowl, or electric mixer, whisk egg whites until thick. Add white sugar in 2 separate parts, whisking in between each. On high, continue to whisk until very stiff peaks form.
3. Fold egg whites in to almond mixture until just combined. It's important not to over mix.
4. Fill a pastry bag with mixture. Pipe on to baking tray lined with baking paper. Form small flat circles, about 1 teaspoon, about an inch apart. Rap baking tray on the counter top a few times to flatten the macarons out slightly.
5. Bake for 12-15 mins. Remove and place on cooling racks completely.
6. To make ganache, put cream and espresso in a small pot on the stove. Bring to a boil and remove from heat. Add chocolate and let sit for 2 mins. Stir with a whisk until smooth.
7. Place a small amount of ganache between 2 macaroons making sure not to squish out the sides. Let set on cooling rack for at least an hour to set.

*From what I know of french macarons, these turned out ok in some ways and not in others. They tasted great and the texture was fantastic. They had the "foot" on the bottom of the macaron and did not crack during baking. They did not however have the smooth shiny finish across the top as they should have. It think this may be because I did not ground the almond meal as most recipes suggest, so that is is fine like flour rather than sand. I may have also over mixed it a bit. They also raised a bit more than they should have. I think this is because I used icing "mixture" rather than pure icing sugar. The mixture contains cornflour and may have caused it to rise a bit.