Dienstag, 29. Dezember 2009

TWD: Low and Lush Chocolate Cheesecake

This week my first cheescake ever was on the schedule. Well, not the first cheesecake I ever ate, but the first I ever made. (But as I began baking muffins and easy christmas cookies about one year ago, and serious cakes only two month agos, almost every cake and tarte-type is new to me)
Again, as almost every other week, I had some problems with the ingredients, as creamcheese doesn't exist here. After some research I decided to take a bit less than half the needed amount of Philadelphia and complete the rest with with "Topfen" (or "Quark", as it is called in Germany). I guess it did work out s it should, so I will stick to this mixture in the future, if more cheesecakes should ever be on the plan.

This weeks recipe, the Low and Luscious Chocolate Cheesecake, was chosen by the Tea Lady of Tea and Scones. You may find the recipe there or, even better, on page 243 of Dorie Greenspan's Baking: From my home to yours.

Preparations - bringing the liquid in the oven 
and bringing it out of the oven 


Inside the test cake                                                                                  And ready!!

I guess I am not too big a fan of cheesecakes. They are ok, but I don't want to take a bath in it. And I am neither a big fan of very creamy tortes, so, the combination of chocolate and cheesecake didn't craze me.
Nevertheless, I really liked the "dough", made of "graham crackers" (again, yes, you guessed it, a problem of ingredients. I took thick round wholewheat crackers that did look like they could do the job of graham crackers.
Despite the little problem that I have no idea what graham crackers could look like. But, again after some research and reading the descirption, I guess my dough was not too far away from what it was meant to be).

So, I don't think that I will do a lot of chocolate cheesecakes again, even though I have to admit that doing it was really as easy as promised and my colleagues where much more exited about it than I.
But I will for sure use the "dough" again!

Montag, 28. Dezember 2009

TWD rewind: Marshmallows

This is a long-term rewind!
I did remember having seen Marshmallows on the "Completed Recipes"-list. In fact, it was scheduled for the week of 15.4.
It was chosen by Judy from Judy's Gross Eats.

As I am not American, Marshmallows are not part of my (culinary) cultural heritage. The thing most similar to it is "Mäusespeck" (mice ham, in english), this pink and white fluffy something. Children usually like it, and so did I, but I lost sight of them when I grew up. My godchild also liked them a lot when he was younger. But nobody would roast them, put them in hot chocolat or use it for icecream in my latitude.

And for sure I never ever thought it would be possible to to them at home. I thought of Marshmallows as something extremely artificial, synthetic. Something produced in large ugly companies by completeing lots of unhealthy chemistry.

You can imagine my astonishment when I found the recipe in Dorie's book?
Meanwhile I found another one in David Lebovitz' wonderful icecream-book, the Perfect Sccop.

As I had eggwhites left over and one the friends always complains when I bring some examples of my baking adventures for tasting ("I don't like cookies. I don't like chocolate. I hate cakes! You never have something for ME!" - Uhm, pretty hard to do, as she only likes gummy bears and, yes, marshmallows).
So - I made them.
And it was real fun to do!!

When they where "solide" (as solid as marsmallows can and should be) I made rectangles of them, but I also used some biscuit cutters and made a few  pigs and lambs and Eiffel towers.

I loved doing it! It's a bit a mess, but I can imagine that doin it with children is a lot of fun!

Dienstag, 22. Dezember 2009

TWD: My favourite pecan pie

This weeks recipe was chosen by Beth from Someone's in the kitchen with Brina.

She opted for a pecan pie ("My favourite Pecan Pie", p. 327 in Baking: From my home to yours by Dorie Greenspan). In the last weeks I found out that I love pies but I have some trouble getting them right. The dough never does what it should, even if it is a simple, easy dough. For me, something like an easy pie/tarte dough doesn't exist, obviously...
Anyways, I love nuts, so I was looking forward to baking this pie very much!!

As so often, I had difficulties with the ingredients: Corn syrup doesn't exist in Austria (but I found out that it can be exchanged for simple sugar water; I started to use sugar water wiht a bit of agave syrup), and pecans can be bought, but they are very expensive. Therefore, I took ordinary walnuts instead, as they are very similar. Hope it doens't make a difference...

So, I prebaked the crust on Sunday and assembled the pie late Monday in the evening. 

Tomorrow (or today for those who are on the strict side...), we have a Christmas lunch for the "youngsters" at the office and I promised to bring pies. I will take the chocolate cheese cake which is scheduled for next week (I know - that's not strictly to the rules, but I will have no time next week and nobody to eat it, so I had to bake it already this week), and two little pecan (walnut) pies. I took half the ingredients and made two small pies.
I have no idea what they taste like. But I stole some chocolate-nuts from the top (some that were  a bit too burned) and they tasted pretty good!

So, cross your fingers for my two pies tomorrow!

Donnerstag, 17. Dezember 2009

TWD rewind: Sablés

I missed the Sablés for TWD last wek due to travelling, and meeting friends, and making holiday, and sleeping long, and... just lazying araund!
But I LOVE Sablés and so I couldn't wait to catch up!
The recipe was chosen by Barbara of Bungalow Barbara, so there you may find it, and also some pretty good looking pictures and variations.

Preparations: roll the log in sugar (and coconut, not pictured), sliding them into the oven, bake with 175°C.

Letting cool them for a while

And already ready. That's it!

(The brown edges are the coconut on the second batch)

Ok, I still have to work on the looks, I know, I know. But for today - who cares! I - CAN DO - MY OWN - SHORTBREAD!!!

I never have to go to the store and buy expansive imported stuff anymore!

But wait, that also means that there is no more reason to stay away from shortbread because I would have to go to the store to buy them and there is also no price-barriere any more I could decide not to overcome...
At least, I guess the three-or-more-hours-chill can keep me away from baking (and eating!) them all the time!

Next time, I would use a bit less butter, because they ran a bit out of shape at the bottom while baking and they taste very buttery, so I guess a bit less butter-taste would do no harm. I will use normal and not cane sugar, although I like the slightly brown colour, but it makes the Sablés a bit grainy.
And I will try the savory variations soon!

Dienstag, 15. Dezember 2009

TWD: Cafe Volcano Cookies

As I was travelling the whole last week I had to skip the Sablés for  TWD. But I am definitely going to catch-up soon, because I love, love, love Sablés! So, even if I didn't make them (yet) thanks in advance to Bungalow Barbara who had the nice idea to choose them! It's not only that I like the taste of Sablés, but it is so easy to play around and try some variations. I have not decided yet, but I somehow often go for the classics, so maybe I will choose the basic type. But as December is not necessarily green and red for me, I will definitely not use coloured sugar!

So - so much for last week. I just finished to unpack my rucksack, it's 0:01 AM, , therefore it is Tuesday - so why not blog straight away...

This week, Cafe Volcano Cookies, chosen by MacDuff of The lonely Sidecar, where pending on the queue!


I am pretty sure that what I got out of the oven is not what it should be. Anyways, they tasted wonderful. Very sweet, even though I took a bit less sugar, but still wonderful.

And I can't wait to see all the other's pictures and find out, what they really should turn out! : o]
(What a pitty my time zones forces me to post earlier than most of the others...)

As I bake now with TWD for some weeks I really have to say that all the recipes I tried so far turned out more than fine. And I guess, the same is true for the other recipes. When I arrive to bake wonderfully looking tartes and cookies, tasting incredibly good, a great deal of the credits go to Dorie and her book.
It's no miracle to make good sweets when you can rely on a good recipe!

Dienstag, 1. Dezember 2009

TWD: Rosy Poached Pear and Pistachio Tarte, revisited

Oh boy, it's still Tuesday, even here in middle-Europe, and I got to give a confirmation of operation!

I made a new dough in the evening. A friend passed by and patiently waited until I did fit the dough in the tarte shell. While it was baking I wanted to present him the remaining failed dough shell.
And - miracles happen - after two days on the sill between the outer and the inner window, the tarte shell was perfect!! So I spread the remaining pastry cream on it, placed the pears and caramelized pistachios on it - and it was perfect!
My friend and I just LOVED it! It did not only taste so wonderful, it also looked great!

 Before baking                                                                                                 The tarte formerly known as Failed

Now, lets hope that the two mini-tartes I baked today for my nice colleague are still well tomorrow. I placed them in the fridge, although the recipe calls for eating them in between 4 hours. But I had to cheat a bit - because I made an easier, safer dough today I had to bake the tarte with the cream and the pears already on it. So, it looks a bit  different than it maybe should, and they have to wait until tomorrow to be eaten. I cross my fingers that in the fridge they won't get too soggy.

TWD: Rosy Poached Pear and Pistachio Tarte

So, first I got to say that this Rosy Poached Pear and Pistachio Tarte chosen by Lauren of I'll eat you is tasty, tasty, tasty. Just what I like. A tarte dough tasting a bit like shortbread (which is similarly crumbly), poached pears, a colorful and at the same time perfectly taste-matching topping by caramelized pistachios. The pear-pistachio combination is not only an eye-catcher, but also a wonderful combination of tastes.
And now the bad part.

First, again I had to learn the hard way to stick to the recipe. When it calls for poaching the whole pears, don't cut them in slices, only because you think that's easier to handle. The result will be, that the whole fruit is deep red. What is ok, but I sliced only one pear and halfed the other one - and there I saw how it was ment to look like, and what the text mentioned as "you will see how wonderful it looks with the deep red outside and the rosé inside of the pears".

Secondly, I really had troubles with the dough. I could not imagine that it should be that crumbly and not sticking together to one piece. So I filled way too much dough in my little molds. When I baked it, it came up. I tried to give it an emergency relief and put a whole lot of beans on them, and it was a bit better afterwards. But in the end, I do not think that's what it should look like.

It was the first time I made a dough that deviated a bit from the completely easy tarte dough I usually make, and what came out was a slight desaster. And the dough was really not a tough cookie. So I am a bit frustrated.
The dough was too high and thick, there was not enough room to really fill in the cream (I more or less spread some of it as good as possible), and, what was the worst part - it was too hard to cut.

As I said in the beginning, nevertheless I really liked it. It did look ugly when I started to eat it because I more or less had to spoon it out the mold. But it was more than tasty. So I really have to try it again, some other day. When I find enough courage.

I am not going to bring the other second little tarte to the office tomorrow. What is a pitty, because I made it for one of my nicest colleagues, who didn't arrive to get anything I made in the last weeks. And who has to listen to everybody else in the department, still weeks afterwards speaking about the cakes and crumbles and cookies I made (I guess they are, just like me, still surprised that I should be able to bake - that's not the usual image of me...). I have to think about something else to compensate her. And about what to do with the tarte shell, the poached pears and the pistacchio cream...