Archive for the ‘Baking’ Category

This cake would have been AWESOME if it hadn’t gotten ruined.

After last week’s tomato cake, I wanted to move on to peppers, since we have an abundance of those as well. I searched around and decided on a Habanero Flourless Chocolate Cake. I had never made a flourless cake before, so I read a lot of recipes before deciding on a method. After researching, I wound up combining a basic flourless chocolate cake recipe with a similar recipe that incorporated the peppers. It’s the closest I’ve come to making up a recipe, so I was nervous about whether it would work or not. In the end, it worked out pretty well…aside from a glaring technical error.

Habanero Flourless Chocolate Cake

  • 8 oz good chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate)
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 1/2 cup water
  • 5 eggs, separated
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 habanero peppers (seeded)

1. Chop up the chocolate in a food processor, put in bowl and set aside.
2. Separate the eggs. Whisk the yolks. Add salt to the whites and beat with a hand mixer until stiff peaks form. Set aside.
3. In a food processor, blend 3 habaneros with 1/2 cup water. Pour this mix into a saucepan, add sugar, and bring to a boil. Note: After removing the lid of the food processor, do not take a big whiff of the mixture. It’s potent!
4. Add boiling sugar to chocolate, then add butter, then egg yolks.
5. Gently fold in egg whites, a little bit at a time, until they are all incorporated.
6. Grease the bottom of a springform pan, place parchment in the bottom, and grease the parchment. Line the outside of the springform pan with aluminum foil. Pour the chocolate mix into the pan.
7. Place the springform pan into a large roasting pan, and fill the pan with water until it comes halfway up the springform pan.
8. Bake at 350 degrees for approximately 45 minutes.

Hot peppas!

Eggs in the chocolate

This cake would have come out perfectly, except for one problem. I lined the pan with foil, but didn’t go all the way up the sides with it. As a result, I believe that some water seeped inside the pan and wound up ruining the cake. I baked it for an hour, and when I finally took it out of the oven, it turned out that the whole bottom of the cake was a gooey mess.

Initially, it appeared that only the bottom half of the cake was ruined, and maybe the top half was sufficiently baked. So, I inverted the cake onto a plate, peeled the parchment off of the bottom, and began to scrape off the chocolately goo. Turns out, it wasn’t just the bottom half of the cake that was ruined—it was the whole cake. When I was finally done scooping, all that was left was the thin outer shell. WOMP WOMP.

On the plus side, the chocolate goo was DELICIOUS. The recipe itself is excellent. It’s rich and chocolatey, and at the end of each bite, you get the heat from the habanero. It tastes like a Mexican hot chocolate, only in cake form. In the end, I took some of the chocolate slop, put it in a container, and threw it in the fridge. I went back for it the next day, and I have to say—even though it’s not a cake, it still tastes pretty good! Chilling it also helped to make the goo much more dense and much less mushy.

So, I will admit, this cake was a colossal failure, but I managed to salvage a little bit of it. I will definitely give this another try in the future. Next time, I may just bake it in a regular cake pan, or I’ll triple-wrap the springform to be safe. Regardless, take the knowledge I have gained and bake this cake yourself.


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The reign of zucchinis has come to an end, but there is a new vegetable in town: tomatoes. The Burt household is currently experiencing a surge—nay—a deluge of tomatoes. Everywhere I look, there are tomatoes looking back at me. This was the scene in the kitchen this morning.

Windowsill #1.

Windowsill #2.

Every day, I come home and there seem to be more. Sometimes, Michael will have them arranged in different piles on the counter. I don’t know the meaning of the piles, and I don’t ask. I’ve learned to just go with the flow when it comes to garden vegetables. In case some of you may have forgotten, NO, we do not live on a farm.

Anyway, with the number of tomatoes in my house, there was no chance of me not making some kind of tomato dessert. However, these types of recipes are few and far between. I found a lot of tomato sorbet-type recipes, but since they don’t involve baking, I’m not very interested in them. My searches also turned up quite a few tomato soup cake recipes, which I’ve always been curious about, but I needed something that called for fresh tomatoes. Finally, I found one that seemed like it might work. This Tomato Spice Cake recipe comes from a blog called Every Day in the Garden. I adapted it a tad.

Tomato Spice Cake

  • 1 cup tomato puree (peeled and seeded) – 4 roma tomatoes got me exactly 1 cup
  • 1 tbs vinegar
  • 5 oz walnuts (I omitted these because I didn’t feel like buying nuts)
  • 1/2 cup AP flour (to mix with the walnuts, if using)
  • 1 cup sifted AP flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cardamom (I omitted this because I didn’t feel like buying cardamom)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 eggs
  • 1 1/4 cups brown sugar, lightly packed
  • 2 tsp of orange, lemon or lime zest (I used lime)
  • 1 tsp vanilla extract
  • 1/3 cup melted butter

1. Prep the tomatoes. Cut a cross into the bottom of each tomato, then place them in a pot of boiling water for 1 minute. Remove and place immediately into a bowl of cold water. Peel, remove the seeds, and puree the rest. Add the vinegar to the puree and set aside.

2. If you’re using nuts, mix them with 1/2 cup of flour. Sift together the remaining cup of flour, baking soda, salt and spices. Combine this with the nut mixture. OR, just combine 1 1/2 cups of flour with the rest of the dry ingredients.

3. In a large bowl, beat the eggs until they are pale and have thickened. Whisk in brown sugar until the mixture is thick.

4. Add the dry ingredients to the eggs, alternating with the tomato puree, then add the butter.

5. Pour into springform pan and bake at 350 degrees for about 45 minutes.

Dry, puree, wet.

This cake ended up coming out pretty well. I only had a couple of issues. Number one: I think I was probably supposed to line the springform pan with parchment, but I did not. I greased it with butter, but that didn’t help much when I was trying to get the cake out of the pan. Luckily, I did get it out without completely destroying it. It tastes pretty good—pretty much how you would expect an average spice cake to taste. No hint of tomato whatsoever. The texture is pretty high on the “spongy” scale. I don’t know if that’s because I did something wrong, or if that’s how it is meant to come out. I will admit, I whisked the hell out of my egg/sugar mixture, but I wouldn’t say that it ever got truly “thick.” Maybe that had something to do with it? Lastly, why do all of my cakes always come out so skinny??? The cake on the other blog looks to be about twice as tall as my cake. I have this problem a lot, which is why I usually shy away from layer cakes.

Verdict: this cake is tasty and comes in handy if your goal is to get rid of some tomatoes. But, you could probably substitute in some applesauce, which would take much less time, and it would probably taste about the same.

More confections forthcoming, unless we are hit with a hostile takeover.

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Chocolate zucchini cake is probably the most ubiquitous dessert that comes up when combing the internet for zucchini recipes. As such, I had a number of recipes to sift through and ultimately chose one from a blog called Mostly Foodstuffs. This one swayed me largely because it is a bundt cake, and I am relatively confident in my bundting abilities. So, on we go.

Chocolate Zucchini (Bundt) Cake

  • 3 cups grated zucchini (drained)
  • 4 eggs
  • 2 cups sugar
  • 1 1/4 cups veg or canola oil
  • 1 Tbsp vanilla
  • 2 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 cup chopped walnuts (I omitted these)

This recipe used a cream cheese frosting, but I made a chocolate ganache instead.

1. Whisk together eggs, sugar, oil and vanilla until well combined. In another bowl, sift flour with cocoa, salt and baking soda. Add the flour mixture to the oil mixture, mixing until just barely combined. Fold in the zucchini, breaking up any clumps, and the nuts. Be careful not to over-mix.

2. Pour batter into a greased, floured 9″ bundt pan, and bake 45 minutes to an hour or until a tester comes out clean. Let cool in pan for 20 minutes, then invert and finish cooling on a rack or plate.

3. When the cake is cool, cover with icing (or ganache).

Things looked pretty promising when it came out of the oven.

After I poured the ganache over it, it looked even better.

Unfortunately, I have no idea how it tasted. I took it to a party that night and things ended up getting a little rowdy. Instead of eating it, I wound up playing numerous rounds of beer pong. Then, I forgot to bring any home to sample. A few other people tried it and told me it was good, but unfortunately I have no personal opinion to add about this cake. If it tasted half as good as it looked, I’m sure it was okay.

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Another day, another zucchini dessert. This time around, it’s a zucchini pie. I got the recipe from Food.com, via Pinterest.

Zucchini Pie

  • 1 9-inch pie crust
  • 2 cups pureed cooked zucchini
  • 1/4 cup honey
  • 1/3 cup sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 cup evaporated milk, warmed
  • 2 eggs

1. To make the puree, skin the zucchini and cut it up into 1-inch chunks.
2. Microwave on high, until easily pierced with a fork, about 9 minutes.
3. Pour off any water (very important!).
4 Puree in a food processor.
5 Mix zucchini puree, honey and dry ingredients together.
6. Warm milk and add, with eggs, to zucchini mixture.
7. Use hand mixer to blend well.
8. Pour into unbaked 9-inch pie crust.
9. Bake at 425° for 10 minutes, then reduce to 350° and bake for 40-45 minutes longer—or until knife inserted comes out clean.
10. Cool for about 2 hours and then chill for several, if desired.

To reiterate in photo form, here are the ingredients.

Here is the zucchini puree.

Now, it is important to note that I actually made this pie twice (first was a test, second was for a family function). The first time, it came out pretty well, but I had a couple of small issues. The biggest problem was that I decided to try and bake it in a deep-dish pie dish, even though there wasn’t enough filling or crust. Little did I know, baking a small pie in a deep dish would have detrimental effects on the crust. Even after baking for the full time allotment, the crust still wasn’t very brown. But, the rest of the pie was done, so I had to take it the way it was.

Just as I had read, the pie tasted just like a pumpkin pie. It was delicious! However, the first time I made it, the filling was a tad grainy, and it was also a little bit runny. So, on the second attempt, I aggressively drained the chunks of zucchini before pureeing them. I put them in between a few sheets of paper towel and smashed them with a slotted spoon until all of the water drained out, and that seemed to work pretty well. On the second try, I pureed them for a bit longer until everything was smooth. I also baked the second pie in a regular, 9-inch disposable pie dish.

It turned out that all of those changes made a pretty big difference. The second pie tasted the same, but the texture had improved exponentially. I didn’t take pictures of the second pie, but it looked pretty identical to the first one.

So, if you’re a fan of pumpkin pie, this zucchini pie will definitely be a big hit.

Footnote: I made my own pie crust instead of using one that was store-bought. It’s easy and completely foolproof. This my adaptation of the original Good Housekeeping recipe.

9-inch Pie Crust

  • 1 1/3 cup AP flour
  • 1/4 tsp salt
  • 1 cup (1 stick) butter
  • 4-5 tbs ice water

1. In food processor with knife blade attached, blend flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.

2. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. If chilled overnight, let dough stand 30 minutes at room temperature before rolling. Roll out and fill!

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The garden is still providing us with a number of zucchinis, so I’ve moved on to a new zucchini bread recipe. This one is a Carrot Zucchini Bread, from Fitsugar.com, and is a bit healthier than the Lemon Zucchini bread that I made last time. I also liked this recipe because it allowed me to use some of the many carrots that we’ve also harvested from the garden.

Carrot Zucchini Bread

  • 1 1/2 cups whole wheat flour
  • 2 tablespoons flaxseed meal
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1 egg
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 1 1/2 cups grated zucchini
  • 1/2 cup grated carrots

1. Mix dry ingredients in a bowl and set aside.
2. In a separate bowl, beat egg and add sugars. Then add oil and vanilla and mix until smooth.
3. Stir in vegetables, then mix in dry ingredients.
4. Pour into greased bread pan. Bake 45 to 55 minutes at 350° until an inserted toothpick comes out clean.

I have to say, as much as I enjoyed the Lemon Zucchini bread, I think I prefer this recipe. First of all, it’s big on fall flavors with the addition of cinnamon and nutmeg. This bread came into my life at the right time, since I’m just starting to think about fall and how nice it’s going to be when the leaves change, and when I start wearing sweaters, and all that other good fall stuff.

The other reason I like this bread is because it’s relatively healthy. It actually came out surprisingly sweet, so I think I’m going to make it again with a few alterations to make it even healthier. I would start by cutting the sugar from 1 cup to 1/2 cup (leaving the brown sugar the same), and I would also cut the 1/2 cup oil down to 1/4 cup, and substitute some applesauce to make up the difference. Then, I think the bread would be pretty much guilt-free.

Next up: Zucchini Pie. Spoiler: It’s really good!

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Ever since the spring, Michael has been toiling around in his new, spacious garden. Thanks to his green thumb, we have been eating fresh vegetables since May.

Now that we’re into the heart of the summer, the garden has kicked into overdrive, and we’re beginning to see the onslaught of zucchinis, peppers, tomatoes, and summer squash. Michael is the cook of the family, so he’s been cooking, canning, and pickling a lot of the vegetables. But, even with all of his efforts, we still have a ton of produce to work with. Since I am the baker of the family, I’ve decided to experiment with a wide variety of zucchini-centric baked goods. There are lots of recipes out there, so I’m going to try out as many as I can until the supply runs out. This one came from a blog that I found on Pinterest.

Lemon Zucchini Bread with Lemon Glaze

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk (I didn’t have buttermilk, so I used skim)
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs, then add canola oil and sugar. Then add the milk, lemon juice, and lemon zest. Fold in zucchini and stir until evenly distributed in mixture.

Add wet mixture to the dry ingredients and blend everything together, but don’t overmix.

Pour batter into greased 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then transfer the loaf to a wire rack and cool completely.

Lemon Glaze

  • 1 cup confectioner’s sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

Mix the two ingredients together and drizzle over the loaf after it has cooled completely.

My pictures are not staged very well, but you get the general idea.

I am partial to anything lemon-flavored, so of course I really enjoyed this bread. It was very moist, and I don’t think I missed much by substituting skim milk for buttermilk. It works as a breakfast bread, dessert bread, snack bread…basically, this bread is great for any time of day.

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It’s been a while since my last post, so I figured I’d share the last few successful recipes that I’ve used.

(You Don’t Have to Be a Vegetarian to Like This) Grilled Tofu Marinade

  • 2 cloves minced garlic
  • 2 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • 2 tbs sesame oil
  • 4 tsp brown sugar
  • 3 tbs soy sauce
  • 2 tbs rice vinegar

Mix that up, press some of the water out of the (firm) tofu, and let it marinate for a couple of hours or overnight. We’ve made this on the grill twice, but the tofu always sticks to the grates, so I may experiment with baking it next time.

Side note: tofu and salad is a delicious and healthy dinner, but DO NOT rely on it before a night of drinking. (Lesson learned.)

But maybe tofu isn’t for you. In that case, why not try some delicious Margarita cupcakes? I made these for Cinco de Mayo and then again for Memorial Day because I still had the leftover Margarita mix. They are delicious!

Margarita Cupcakes

  • 1 box white cake mix
  • 3/4 cup – 1 cup Margarita mix
  • 1 tsp lime zest
  • Juice of 1 lime

Follow the directions for the cake mix, but substitute water with Margarita mix. You can use all mix for more margarita flavor, or dilute it with 1/4 cup of water.

Lime Buttercream Icing

  • 1/2 cup (1 stick) butter
  • 4-5 cups powdered sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 3 tbs lime juice
  • 1-2 tbs milk

Cream the butter, then add powdered sugar one cup at a time, alternating with lime juice and milk until it reaches the desired texture.

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