Sunday, January 14, 2018

7 Minute Frosting

I have a confession to make.  I really don't care for Buttercream frosting.
It's so sickly sweet to me, that I tend to scrape off the frosting when I eat cake.  Especially the stuff they put on commercial cake.  All I can taste is the sugar and the shortening.  *Shudder*

But I do like touch of sweetness on top of a cake and over the years I've found a few kinds of frostings that I do like.
I make a "Faux Buttercream" I used to call it my Best Ever Frosting but it turns out this frosting is known by lots of other names as well- Cloudburst Frosting, Roux Frosting, Heritage Frosting and Mock Buttercream- and now that we've gotten all the other names out of the way, let me just say I can eat it by the spoonful, but I usually leave enough to put on the cake.
However...
One of my all time favorites is 7 Minute frosting.   I used to make this once a year when my daughter and I made Gingerbread houses at Christmas.  It makes great 'snow'. I miss those years and the fun we had.
At least I had fun.  
Both my daughter and granddaughter are a little old to make gingerbread houses.  However, if they're up for it, I'm game.
If not, I think next year I'll make one just for fun and for me.


I made some of this frosting for a chocolate cake last week, after a chance remark from a friend.  She'd mentioned how much she liked her former mother in law's chocolate cake with the 7 Minute Frosting on top.
I'd already planned on making a chocolate cake, for the Legion cake raffle and I love the combination of chocolate cake and 7 minute frosting anyways. so it was set.
One little teensy hint here.
It's actually a BIG hint.  You beat this in a bowl over a pot of simmering water, but you should not let the bowl touch the water, otherwise you get little sugar crystals in the frosting.
Here is the whisked together sugar, water, cream of tarter and egg whites, just as I begin to beat them.

Use a timer, this only takes 7 minutes to come together.  Really, 7 minutes.  You can tell it's ready when you can form small peaks with the frosting and it holds it's shape.

This recipes makes enough for a two layer cake.
But my Chocolate Cake recipe makes three layers, so I had to make a half recipe frosting to finish it off.  As you can see, there's patches of chocolate showing through.
So I whipped up a half batch of frosting, finished off the cake and had enough left to pipe some rosettes on top. 
This frosting is remarkably stable once it's finished.


Yield: Enough to frost a 2 layer cake

7 Minute Frosting

prep time: 2 MINScook time: 7 MINStotal time: 9 mins
This simple old-fashioned frosting is light, airy and tastes wonderful. It even tastes great on a cake.

ingredients:


2 egg whites lightly beaten
1 1/2 cups sugar
1/3 cup water
1/4 tsp. Cream of tarter (or 1 tablespoon corn syrup)
1/8 tsp. Salt
1 teaspoon vanilla extract

instructions:


Mix together the egg whites, sugar, salt, cream of tarter and water in a heat proof bowl, or the top of a double boiler. 
Heat the water in the bottom of a double boiler to boiling and place the top of the double boiler over it, making sure that it is not touching the water. 
Using a hand held mixer, whisk the egg white mixture together at high speed for 7 minutes. It will become light and white and fluffing. At the end of the 7 minutes, add the vanilla extract and mix in with spatula.
Take off the heat and frost the cake.  Make sure you don't taste too much, you want to leave some for the cake.  Don't ask me how I know this, sigh.
Created using The Recipes Generator

My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

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Thursday, January 11, 2018

Ginger and Spice Tea

I was all set to make some Gingered Scones for this challenge, but a stuffy head turned me into another direction, entirely.
I had been drinking Hot lemon and honey to clear out my head but then when I looked at the Improv Cooking Challenge this month, I had one of those "AHA!!! got it" moments. The challenge this month was using Ginger and Spice in a recipe. 
I've actually been playing around with hot water and other aromatic combinations, since it's been wonderfully cold in my part of the world.
I put my thinking cap on, looked in the pantry and grabbed my bag of crystallized ginger, some allspice berries, coriander and turmeric. 
Ginger and Spice Tea ingredients
I think I hit this one out of the park. 
Not only does this taste wonderful, but my head is clear as well.  And I feel WOOHOOO!!!! best part is that when you make a pot, if you don't drink it all, and let it cool down, it's also a nice refreshing drink.
I had to have my first cup of this wonderful tea using the cup I bought for my Mom to use when she used to visit us. She was also a lover of Candied ginger and would have loved this tea.  I felt a little closer to Mom while drinking it.  The tea is a wonderful sun-shiny yellow. 
Ginger and Spice Tea
I can't resist taking pictures when nature outside reflects onto the tea. 

But I'm more of a mug person, so when I drank the rest I just used a mug. 
BTW, the lemon is from my garden. 
Ginger and Spice Tea

 Thanks to Nichole Little of Cookaholic Wife for hosting this fun event.
The Improv Cooking Challenge takes place every month with a different theme and ingredients that we're challenged to make a dish from. This month it was Ginger and Spice and it worked perfectly for me.  giggle

Yield: 4-6 cups

Ginger and Spice Tea

 

prep time: 5 MINScook time: 10 MINStotal time: 15 mins
This tea is not only delicious when it's hot, but poured over ice makes a lovely refreshing drink.

 

 

ingredients:


4-6 cups boiling water
1 tablespoon crystallized or candied ginger
3 allspice berries, crushed
1/2 teaspoon turmeric
1/2 teaspoon coriander
Lemon to taste
Agave or honey to taste

instructions:


  1. Crush the allspice berries a little, put into teapot along with the ginger, turmeric and coriander.  Pour boiling water in and cover to let it steep at least 10 minutes.
    Pour a cup and sweeten to taste with some agave or honey and add a squeeze of lemon to finish off. 
    Sip and enjoy.
Created using The Recipes Generator
 

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Monday, January 8, 2018

Master Mix


I finally, after years of searching,  found my recipe for Master Mix.  Or at least one of the two recipes I know I have. 
I had one written down on a yellow legal pad, but it went missing a couple of moves ago, and I've been searching for it ever since. 
At least every time I thought about the mix, I'd look and then get side tracked by something else.

Then I found 'the recipe' and the little sneak was hiding in plain sight, right between the pages of one of my cookbooks. (I was actually looking for a 7 Minute frosting recipe at the time for this cake,
Thanksgiving Sweet Potato Cake

"The recipe"  was in the cookbook I received when I took Home Ec in high school. It's called Recipes for Young Adults and was put out by the B.C. Sugar Refining Co.   I love this cookbook, it's got just plain basic recipes and a lot of them are really good.  I've made the Lazy Daisy Cake quite a bit, it's one of those quick and easy cakes, you whip it up, it looks great and tastes wonderful. 

But this is about Master Mix.  I guess it's kinda like Bisquick, but so much better because you know what's in it.  
This is one of those very few recipes that I'll actually use shortening in.  And as it just so happened, I had some butter flavored Crisco in the pantry.  
The full recipe actually makes a lot, so I've cut it in half, and then I keep what I don't use in the freezer and pull out enough to make one of my favorite desserts from it.
And over the years I did refine this a little, cause I could.
Yield: 7 cups

Master Mix

This mix keeps well in the cupboard or in the freezer and is great to have on hand to make up a quick dessert or coffee cake.
prep time: 15 MINScook time: total time: 15 mins

ingredients:


  • 1/2 cup powdered milk
  • 4 1/2 cups flour
  • 1/4 cup baking powder
  • 1/2 tablespoon salt
  • 1/2 tsp. Cream of Tartar
  • 2 tsp. Sugar
  • 1 cup shortening

instructions


  1. Sift all dry ingredients together at least 3 times.
    Cut in shortening until it resembles cornmeal.
    Store in ziploc bags in freezer if not using within 1 month.  Otherwise store at room temperature in sealed container.   To measure out, pile lightly into a cup and level with a spatula. 
     
Created using The Recipes Generator
  


 

So there you have it, a mix you can keep on hand and use to make not only my favorite Baked Chocolate Pudding, which I'll tell you about later on, but you can also use this mix to make Coffee Cake or Donut Muffins which are really good as well.  
And shameless self promotion here: 

My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

 

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Saturday, January 6, 2018

Tiramasu


I made this recently for a friends birthday party.  All right, it was last year, but hey, December was a little busy around here.
The theme for the party was Italian and since I'm just a touch on the crazy side, I said "Ooh, I'll make a Tiramisu".
Never mind that I'd never made one, but I watched Mary Berry on the Great British Bake Off Master Class make one, and then I used her recipe with a couple of modifications, and Voila!!!  I done did it.

I actually made two batches and let the sponges sit overnight as Mary suggested.  It's a lot easier to cut them.

Next up I whipped the mascarpone up, but I did cheat a little, I also used cream cheese and make some 'fake' mascarpone.  Have you seen the price on Mascarpone? Yeah, exactly...

And then I used a technique I came up with awhile back when it comes to putting the filling in between cake layers.  I put the frosting or in this case the mascarpone into a ziploc bag, cut a corner off and then 'pipe' it in strips.  I find it a lot easier to spread the frosting or filling with this method, and it doesn't tear up the cake.


I grated the chocolate directly onto the mascarpone filling


it took a little effort but I got a nice layer on there.  I think next time I'll grate the chocolate first and have it ready to go.



After I dusted the top with cocoa powder I did trim the sides a little, but I think I need to practice a little more.  It wasn't as neat as I would have liked. 

I also  had some fun with making letters out of chocolate.  I learned that you can't make them too thin, because they break when you remove them from the parchment paper.  Lesson learned.  The HB stood for Happy Birthday and the S stood for Shelby, who was the birthday boy.  But they didn't stand up real well on the cake so I laid them down. They needed to be 'beefed' up more.

As you can see here.  But they did make an interesting pattern.
Did I mention that the cake was eaten, I think the birthday boy did get to taste some of it.

Yield: 6-8 servings

Tiramisu Cake

prep time: 30 MINScook time: 30 MINStotal time: 60 mins
This rich and yet flavorful cake is a showstopper when it comes to serving it for a fancy dinner or party. It does take a little effort but is well worth it.

ingredients:

Sponge
  • 4 eggs
    100 gram sugar
    100 gram self rising flour
Filling
  • 500 gram Mascarpone
    16 oz. Full fat cream cheese
    6 tablespoons confectioner sugar
    600 ml. Heavy cream
    150 gram grated chocolate
Wash
  • 300 ml water
    1 1/2 teaspoon coffee extract
    200 ml brandy
Topping
  • 2-3 tablespoons cocoa powder
    3-4 oz. Dark Chocolate

instructions:

Sponge
  1. Preheat oven to 350 degrees ( or 160C convection).
    Prepare a jelly roll pan (15x10), by greasing the bottom and laying a sheet of parchment paper on top and greasing that as well.  I use my Baker's Touch spray for this.   
    Whisk the 4 eggs and sugar together for about 5 minutes, until foamy, light colored  and almost doubled in size. It should leave a trail on top when the whisk is lifted.   Sift the self rising flour over it and cut in lightly, using a spatula or large spoon.  Pour into greased and parchment covered pan, and tilt it a little so that it is even, and bake at 350 degrees for 20 minutes or until the sponge has risen, is lightly browned springy to the touch. 
    Take out of oven, let it cool in the pan for about 5 minutes or so  and flip out sponge onto a wire rack and allow to cool completely.
Wash
  1. For the filling, mix the water, coffee extract and brandy together, set aside.   
Filling
  1. Beat the Mascarpone cheese, cream cheese, confectioners sugar and cream together until smooth.   You will get a creamy spread able frosting.   Spoon it into a ziploc bag or a frosting bag for the next step. 
Assembly
  1. Sprinkle one quarter of the coffee/brandy wash over one quarter of the sponge.  I used a pastry brush to generously coat the sponge.   Then using the bag with the mascarpone filling, pipe one quarter of the filling in strips 1/2 an inch apart on the sponge.  Using an offset spatula, spread the filling in an equal layer.  Take one third of the grated chocolate and sprinkle evenly over the Mascarpone.  Place the second sponge on top, and brush with some more of the coffee brandy wash.  Pipe another third of the Mascarpone on top, and top that with a layer of the grated chocolate.  Continue with the next layer, just like the others.  Finish off with a thin layer of Mascarpone on top.  This seals in any crumbs.  Take the remainder of the Mascarpone and spread evenly over the top.  At this point I placed the cake in the fridge for an hour, to let it set up.  I then took the cake out and trimmed the uneven parts around the cake. (the trimmings made a great accompaniment to my afternoon coffee)
    Just before serving I sprinkled a couple of tablespoons of unsweetened cocoa in an even manner over the top using a small sieve. And added the chocolate fancies I'd made earlier.

    Chocolate fancies.
    While the cake was cooling I made some decoration using some melted chocolate.
    Melt half the chocolate in a small bowl over simmering water, being careful not to let the bottom of the bowl touch the water.   Take it off the heat and stir in the remainder of the chopped chocolate.   This is called tempering the chocolate.  Stir it gently until the chocolate cools down to about 125 degrees.  This will ensure it is cool enough  to pipe.
    While the chocolate is cooling, draw a few designs on some parchment paper, simple ones like hearts or letters.  Flip the parchment paper over and after the chocolate is cool and thick enough to pipe, make a small parchment piping bag  and spoon the chocolate into the bag and snip off the end and pipe the chocolate onto the designs.  Leave to set until required. 
    Decorate the finished cake with the decorative chocolate shapes.
Created using The Recipes Generator

My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

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Monday, January 1, 2018

First Monday Favorites January 2018-13

It's time for First Monday Favorites, and can you believe how lucky we hit it?  I mean not only is it the First Monday of the month, but also the first day of the new year.

HAPPY NEW YEAR!!!!!!

First Monday Favorites

I started this group because I used to be a member of the Secret Recipe Club which was dissolved, and I had gotten used to logging in on Monday mornings to see what amazing recipes people had made.  I would be assigned a blog to find and make a recipe from, and had to post it on my assigned day.  I got some great recipes along the way, the few years I was a member.  I missed it a lot when it went away. 

This is the place where you can link up your favorite recipe from the previous month. Not the one with the most views but your own personal favorite, that one you made that amazed, delighted and blew you away with how good it was.

And I was back and forth on a couple of recipes.  I made my usual Risengrød for the Nisse, but that's an old recipe, and one I make every year.  I also made a soup for blogger challenge from Chef Yaki and I had to pick that one.  I called it Sambal Kagang Udon Noodle Soup.   It hit the spot for a lovely light meal, with a hint of spice, although I will probably make it a little more spicy the next time I make it.  But I thought it was almost perfect just as it was.
Sambal Kagang Udon Noodle Soup

I'm wishing everyone out there a wonder-filled New Year, replete with good friends, good food and great times.

HAPPY NEW YEAR. 


Check out what some of my blogger friends made last month that they loved.   The ones that amazed, delighted and blew them away with how good they were. 







My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.

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