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Archive for the ‘Joyofbaking’ Category

Crust:

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) (4 – 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:

1 cup (240 ml) sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:

In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling:

In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.

Serve with fresh fruit or fruit sauces.

Makes one – 9 inch (23 cm) cheesecake.
Nguồn

Nhãn:

1 1/2 cups (210 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

1/2 cup (120 ml) milk

1 1/2 cups fresh blueberries

Lemon Glaze:

1/3 cup (66 grams) granulated white sugar

3 tablespoons fresh lemon juice
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/3 cup (66 grams) of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

Makes 1 loaf.
Nguồn

Nhãn:

6 large eggs, separated plus 1 additional egg white

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white (castor) sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil or safflower oil

3/4 cup (180 ml) freshly squeezed orange juice (2 – 3 large Navel Oranges)

2 tablespoons (10 grams) orange zest

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Orange Zest – The orange outer rind of the orange that contains the fruit’s flavor and perfume.
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 – 2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.
Nguồn

White Cupcakes:

1 3/4 cups (175 grams) sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar, divided

2 large eggs, separated

1 teaspoon pure vanilla extract

1 1/2 teaspoons of grated lime or lemon peel (optional)

1/2 cup (120 ml) milk

1/8 teaspoon cream of tartar

Cream Cheese Frosting:

2 1/3 cups (270 grams) confectioners sugar (icing or powdered sugar), sifted

3 tablespoons (45 grams) unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

4 ounces (113 grams) cream cheese, cold
Garnish: flaked or shredded coconut (can use sweetened or unsweetened coconut)
White Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and lime peel (if using). Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Evenly fill the 12 muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. If you want to pipe the frosting, I like to use a large Wilton 1M (open or closed) star decorating tip. Garnish with coconut. These cupcakes are best the day they are made but they can be stored in the refrigerator for a few days. Bring to room temperature before serving.

Cream Cheese Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the cream cheese and beat on high speed until frosting is light and fluffy (about 3-5 minutes).

Makes 12 cupcakes
Nguồn

6 large eggs, separated

2 1/2 cups (350 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

1 1/2 cups (360 ml) buttermilk

1/4 cup (60 ml) canned coconut cream (Coco Lopez is a popular brand) (optional)

1/2 teaspoon cream of tartar

Lemon Curd:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Frosting:

2 large (60 grams) egg whites

1 1/2 cups (300 grams) granulated white sugar

1/4 cup (60 ml) cold water

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract
Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Preheat oven to 350 degrees F (177 degrees C). Butter and flour, and then line the bottoms with parchment paper (or spray with Bakers Joy), two – 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans. Set aside.

Coconut Cake: While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.

In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a small bowl whisk together the buttermilk and coconut cream (if using).

With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.

Frosting: In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut. Cover and refrigerate the cake until serving time.

Makes one – 9 inch (23 cm) layer cake.
Nguồn

Chocolate Chip Muffins:

1/2 cup (113 grams) unsalted butter, melted and cooled

2 large eggs

1 cup (240 ml) milk or cream

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all-purpose flour

2/3 cups (135 grams) granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (170 grams) milk chocolate or semisweet chocolate chips

Topping:

1 tablespoon (15 grams) granulated white sugar

1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 – 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the eggs, milk, and vanilla extract.

In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins.
Nguồn

Recipe:

2 ounces (55 grams) bittersweet or semisweet chocolate, chopped

1 tablespoon brewed coffee or espresso

2 1/4 cups (290 grams) cake flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (113 grams) unsalted butter

1 1/4 cups (250 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

3/4 cup sour cream

1/3 cup (80 ml) milk
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan.

In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the coffee. Remove from heat and set aside.

In a separate bowl sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

In bowl of electric mixer, cream the butter. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and sour cream.

With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.

After preparing the batter, pour half of the batter into a separate bowl. Stir the melted chocolate into one half of the batter, mixing well. Place the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don’t over mix or you won’t have that wonderful marble affect.

Bake for about 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature. This cake will keep for a couple of days at room temperature or it can be frozen.
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