Arborio Rice Pudding - Chocolate & Chai (TWD)

Rice pudding is on the menu for this week’s Tuesdays With Dorie. I was looking forward to making this recipe, selected by Isabelle of Les gourmandises d’Isa. Rice pudding is the epitome of comfort food, and for me it is best eaten when curled up on the couch with my favorite blanket and catching up on TIVO (Top Chef, House, Grey’s Anatomy marathon, anyone?).

The recipe itself is pretty simple and straightforward. I noted a couple of major differences between this recipe and others that I’ve tried: (1) parboiling the rice first and (2) no eggs. I decided to follow the recipe as written too see how things would turn out. For flavor, I added a cinnamon stick (broken in two) to the mixture.

Dorie Greenspan personally reached out to the TWD group to highlight a correction on the recipe, which is to cook the pudding for 45-55 minutes (not the 30 minutes noted in the book). Even after cooking over a low heat for one hour, the pudding mixture barely thickened (could I have parboiled for too long, stripping the starch out of the rice?).

After taking the pudding off the stove, I divided the pudding into two containers and flavored one with 2 oz bittersweet chocolate (it melted into the still hot pudding beautifully) and the other with vanilla extract and chai spices (cinnamon, cardamom, cloves, ginger).

The chocolate version thickened nicely overnight. I couldn’t say the same for the chai version as it was still watery and soupy (blech!). I ended up reheating that portion, tempered in one egg and cooked it for a few minutes, allowing the mixture to thicken. After re-cooling and refrigerating, I finally got the thick, creamy texture that I was looking for.

Taste-wise, I thought that both versions were quite delicious. I was particularly really happy with the chocolate version, as for whatever reason chocolate in rice pudding didn’t really excite me.

I liked the simplicity of this recipe (and would make a mental note to temper in two eggs for the full recipe), but I don’t think this will trump my go-to rice pudding recipe. For the recipe, please check out Isabelle’s charming site. To see rice pudding by the hundreds, check out the TWD blogroll.

Rugelach Trio (TWD)

After two glorious weeks road tripping through NorCal, it is so good to be home!!! Now, don't get me wrong --- vacation was a total blast, but there is something to be said for the comforts of home i.e. to sleep in my own comfy bed!!! :)

Now, back to the business of baking! Rugelach is this week's Tuesdays With Dorie pick, selected by Grace of Piggy's Cooking Journal.

I'll admit that I've attempted to make rugelah once a few years back, and it was a total disaster! I ended up with a sticky/messy dough, misshapen cookies, and burnt filling that oozed out of the cookie. Dorie Greenspan's recipes rarely fail, so I entrusted in her rugelach recipe to redeem myself. I followed the dough recipe exactly as written, and made three different fillings:

raspberry jam, mini chocolate chips, and pecans

Nutella & Heath toffee bits

blueberry jam, dried blueberries, white chocolate and almonds

Yipeee!!! This recipe worked like a charm! As I made the rugelach this time around, I've learned a couple of things:

1. freeze the shaped cookies before baking to retain their shape
2. use restraint with the filling...a little goes a long way!

I was really pleased with this recipe, and as a bonus it was really quick and easy to assemble. All three of the fillings were delicious, but I would have to say that Dorie's suggestion of the jam, chocolate chips & pecans was my favorite. This is definitely going be part of my cookie baking rotation from this point on!

If you'd like this recipe, go to Grace's blog or Dorie Greenspan's blog (it also includes some great rugelach pointers). To see other creative versions of this delicious recipe, make sure to peruse the TWD blogroll.

Pizza w. Figs, Caramelized Onions & Feta (Daring Bakers)

October's Daring Bakers Challenge was one that I couldn't refuse --- PIZZA!!! It has never dawned on me to make my own pizza dough, given the availability and convenience of using ready made refrigerated pizza dough (I'm partial to the dough available at Trader Joes).

As it's still summer weather in SoCal, I decided to skip the oven and grill the pizzas on the BBQ. This dough is definitely stickier that your typical bread dough, so I had a challenge getting the rolled (sorry, pizza tossing wasn't in the cards for me this time around) dough on to the grill in one piece and retaining its shape. I started with pretty pizza dough ovals...as I struggled to get them on the grill, they ended up looked like giant amoebas.

I ended up making two types of pizzas. The first was topped with dried figs (couldn't rationalize spending $5.99 at Whole Paycheck ---opps, I meant Whole Foods for a basket of fresh figs), carmelized onions, feta and fresh mozzarella cheese, and topped with basil (I prefer arugula, but I went with what I had in the fridge):
The second was a pizza margherita, made with fresh mozzarella, small heirloom tomatoes, and topped with fresh basil and cracked black pepper:

Both pizzas turned out delicious, despite their homely looking shapes. The pizza crust was definitely a differentiator, as it was nice and crispy, and wasn't too heavy and bread-y. It definitely blew the TJ's dough out of the water!! With a little planning on the front end, making homemade pizza dough is definitely worth the effort.

This was definitely a fun challenge--- Thanks very much to our hostess Rosa of Rosa's Yummy Yums! To see more delicious and creative pizzas, check out the Daring Bakers blogroll.

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BASIC PIZZA DOUGH
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter)

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled -
1 3/4 Tsp Salt
1 Tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.

In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Chocolate-Chocolate Cupcakes (TWD)

HAPPY HALLOWEEN! I'm still on vacation, but couldn't resist getting this post done before I left town.

This week's Tuesday's With Dorie is hosted by Clara of I Heart Food 4 Thought. For those of you who aren't familiar with Clara's other very cute blog, I Heart Cuppycakes, she is a total cupcake maven, and you guessed it, she selected Chocolate-Chocolate Cupcakes for this week's recipe.

Clara encouraged everyone to decorate their cupcakes with a Halloween theme. Okay, I was totally running out of time before I left for vacation, so I cheated and purchased these cute sugar toppings:BTW, I love this time of year, as it gives me an excuse to go out and buy my annual allotment of candy corn: I also experimented with some larger baking cups. These cups are taller but they have the same diameter at the base, so these will fit perfectly into the regular muffin pans...thank God, as I need another baking pan like I need a hole in my head! :P I used the same amount of batter for both cup sizes, and here's how they turned out:
The chocolate cake is pretty simple and straightforward, and I love the fact that the recipe makes exactly one dozen cupcakes. The chocolate glaze was easy to make and set beautifully.
What terrific treat! Hands down, I would prefer one of these perfect treats over a giant bag of Halloween candy (okay with the exception of M&Ms --- my chocolate kryptonite) For the recipe, check out Clara's site. To see the creative cupcake creations of my fellow TWD bakers, check out the blogroll.

Pumpkin Muffins (TWD)

I'm going to keep this post sweet and simple...As you are reading this, my DH and I are well into our vacation.... first we're getting back to nature by spending time in Yosemite and then indulging in a lot of great food and wine in San Francisco and wine country (and the bonus of driving down the gorgeous California coast).

In the meantime, I won't be able to visit and comment on everyone's blogs, so it looks like I'll have alot of catch up to do when I get back home! :)

This week's Tuesdays With Dorie recipe, Pumpkin Muffins, was selected by Kelly of Sounding My Barbaric Gulp.
This is a pretty easy and straightforward recipe (as muffins should be). I didn't have any sunflower seeds to top the muffins, so instead topped the muffins with a streusel mix ( made with brown sugar, cinnamon, butter, pecans). I enjoyed the pumpkin flavor and the light fluffy texture of the muffins. My only complaint ---I didn't think that the raisins did much for this recipe. The next time I make this, out with the raisins and in with chocolate chunks/chips.
I thought this muffin was tasty, satisfying and not overly sweet... a perfect accompaniment to a morning cup of coffee. I'll definitely repeat this recipe as it's super easy to assemble and bake.
If you're interested in making this at home, check out Kelly's site. To see the amazing handiwork of the other TWD bakers, check out the blogroll.

Cappucino Chiffon Cake

I recently stumbled up a new baking group called The Cake Slice. The Cake Slice is about discovering a great baking cookbook and using it all year long. The goal is to bake one recipe every month from a single book.

I had to pause and ask myself "do I really need to participate in another baking group?". That question was quickly answered with an emphatic YES when I discovered that the group is baking its way thru Sky High: Irresitable Triple Layer Cakes by Alisa Huntsman and Peter Wynne. Along with some really wonderful cake recipes, the pictures in this book are totally gorgeous!

I've seen many beautiful cake creations made from the recipes in this book. I need to take a second and give props to Mary of The Food Librarian, as she's made some spectacular cakes from this book here and here and here...after admiring her creations I couldn't resist trying my hand at these recipes!

Our first recipe is Cappucino Chiffon Cake. As a I read through the recipe, one word came to mind --- tiramisu. The cake consists of 3 espresso-flavored chiffon cake layers that are soaked with a booze an espresso syrup. All of this goodness is frosted with a simple vanilla whipped cream.
As our liquor cabinet was depleted of dark rum (damn those mai tais), I used coffee liqueur to flavor the espresso syrup:

I didn't have the 8" cake pans the recipe called for, so I used the 9" pans I had on hand. As a result, the cake layers turned out a bit thinner than I would have liked. As the cookbook calls for 8" pans for many of the recipes, it looks like I'll be making another investment in baking equipment (I know, twist my arm :) ) I need to work on my cake layer technique, as I would have liked the layers to be more even.

Aside from my nitpicking at the appearance, I would have to say that the flavor of this cake is heavenly! The espresso syrup-soaked cake along with the whipped cream was delicious, and the texture was very light and not overly sweet (two pluses in my book).

To see other fantastic versions of this cake, check out The Cake Slice blogroll.

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CAPPUCCINO CHIFFON CAKE
Makes an 8-inch triple layer cake

Cake Layers

1/4 cup of neutral oil, ie. vegetable, canola, or soybean
6 eggs separated
6 tablespoons of freshly brewed espresso, room temperature (I used strong brewed coffee)
2 teaspoons of vanilla extract
1 and 1/3 cups of cake flour*
1 and 1/2 cups of sugar
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of cream of tartar
Cocoa powder or cinnamon for dusting

(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)

1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.

2. In a medium bowl, combine the oil, egg yolks, espresso, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.

3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.

4. Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.

5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.

Espresso Syrup
makes 1 cup

1/3 cup hot freshly brewed espresso (I used strong brewed coffee)
1/3 cup of sugar
1/3 cup dark rum, such as Meyers* (I used coffee liqueur)

(*if you want to leave out the rum you can use molasses thinned with pineapple juice and flavored with almond extract to equal 1/3 cup. Or use 1 to 2 teaspoons of rum extract flavoring but you'll have less syrup.)

In a bowl, stir together the espresso and sugar. Stir until the sugar dissolves. Add the rum and let cool to room temperature.

Vanilla Whipped Cream
makes 6 cups

3 cups of heavy cream
1/3 cup of sugar
2 teaspoons of vanilla

Place the cream, sugar, and vanilla in large chilled mixing bowl with chilled beaters. With the whip attachment, beat the cream until stiff peaks form.

To Assemble The Cake

1. Place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the espresso syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.

2. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.