Sally’s Baking Addiction: September, 2018 Challenge: Choux Pastry

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I wasn’t sure I was going to be able to complete the September challenge this month! The last two months of the summer have been a whirlwind! In a good way!

I have not made pate a choux since culinary school, and am not a big fan of cream puffs, or eclairs (and neither are my family members) so my first thought was, “should I try to fit this in?” But, I have not missed one of Sally’s challenges yet, so I had to try. It turns out, my hubby’s coworkers did like them, so it was worth it.

Sally provided us with the basic recipe and then presented us with our many, many options. I had a tough time deciding between cream puffs and eclairs, so I opted to make some of each.

Then the flavor combinations: Oh my! So many to choose from. I kept it simple and went with the classic chocolate and peanut butter duo. So….

First I made her peanut butter cream cheese mousse, to fill both the eclairs and puffs.

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Then the choux dough. Sally has a great video to help with this if you are intimidated by the process. Honestly, it takes very few ingredients, and is not that hard.

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Both of these went into the fridge for later, I had to go for a run! When I got back I piped the shapes onto parchment lined baking sheets. A word of caution here!! If you refridgerate the choux dough, let it come to room temp before piping, your life will be easier, I promise.  Also, I did not have the tips that Sally recommended, so my final products were “mini” eclairs and cream puffs!

 

Into the oven they went…

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Even though they were small, they puffed up nicely. While they were cooling, I decided to pipe some chocolate decorations from a little melting chocolate, that I always have around for just such an occasion!

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I made a few pans of different designs, just for fun

Once the pasteries had cooled, I set about filling them with the peanut butter mousse mixture. For the cream puffs, I just sliced the top 1/3 off and piped in the filling. The eclairs were “injected” using a number 2 Wilton piping tip.

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The eclairs were filled and dipped into some chocolate ganache.

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The eclairs were so bright and shiny that I decided to not decorate them further.

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They were small, but tasty! The perfect two bites with a cup of coffee!!

I am glad that I took the time to fit this one in, I kept my Sally streak going and some people really enjoyed them, what more can I ask!!

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Sally’s Baking Addiction: August, 2018 Challenge: Chocolate Chip Cookie Layer Cake 🍪 🍰

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Oh My! It is August 31st and the last day for me to get this challenge completed 😬. Nothing like waiting to the last minute😉

I got incredibly lucky this month, because Sally chose an easy challenge for our August installment. If you have ever baked a cookie, and made frosting, then this is a fun and simple project! In fact, the hardest part of this challenge was choosing which of Sally’s flavor combinations to make. 😊

My hubby’s birthday is also in August, so I chose flavors that I knew he would like. I made Sally’s Chocolate Chip Cookie recipe, as written in the link above. The only difference was that I included white chocolate chips, along with the semi sweet ones, and made mine a 9 inch, 3 layer cake.

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I also made her Chocolate Peanut Butter frosting, yum 😋

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After that, which was very little work, all I had to do was assembled and decorate!

I kept the decorations simple, as this was for my husband (who does not like sprinkles😳)

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This flavor combo was a hit with the whole family, and it was a fun alternative to the standard ice cream cake he usually requests for his birthday.

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Next month’s challenge involves choux pastry! So I will have to be on top of my game in  September! 👩🏻‍🍳

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Sally’s Baking Addiction: July, 2018 Challenge: Hand Pies 🍏🍒🥧

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Technically, the challenge was for apple hand pies. But, I was really impressed by the gorgeous cherries in the store that day, so I decided to make both varieties 😊

I mentioned before, in the cherry pie challenge from last year, that I am not much of a pie baker. It’s not really so much that I am intimidated by making pie crust, I am just more of a crumble fan. But that cherry pie last year was so good, thanks to Sally’s recipe and, this is the point of a challenge is it not? To try new things🥧!

I started out by making a double batch of her homemade pie crust. This is a really simple recipe that includes both shortening and butter. I have also made her all butter crust in the past, and that is delicious too. I opted for this version due to the hot weather we are having in Seattle. The all butter recipe would have been more temperamental than I would have liked that day!

Like most pie crust recipes, you start by cutting in the cold fat until it is the size of peas. My “peas” are always huge! More like lima beans. Then cold water is drizzled in until the mix starts to clump.

When the mix is ready (not too dry or wet) it is formed into a disk, wrapped with plastic and chilled. I like to do this the night before.

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The next day I went climbing outside, then came home and made the fillings. First the apple: Pretty much a classic apple pie filling. A couple apples, sugar, butter and spices all cooked down and cooled.

Then the cherry filling. Sally has many to choose from and I went with her simple cherry pastry pie filling. The only change I made was to use half bing and half rainier cherries. I like the balance of sweet and tart that these two varieties contribute to the pie.

Cherries were combined with sugar and lemon. This cooked down and was thickened with a cornstarch and water mixture.

Once the fillings were completely cooled, it was time to roll out the chilled pie dough. I used a 3.5 inch cutter and some smaller shapes to make some decorative cut outs.

I had to be careful to chill in between each step to keep the dough cold. This took some time! Finally, it was time to fill the hand pies.🍏

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The tops went on, and pressed to seal to the bottom pastry. The top was brushed with egg wash and the vents were cut. Finally the decorative cut outs applied, and sprinkled with coarse sugar.

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Then the cherry hand pies were assembled.🍒

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I tried to make the decorations different to distinguish the apple from the cherry.

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All the hand pies went into a 375F oven for about 30 minutes. While they were baking I prepared Sally’s Homemade Salted Carmel Sauce for the apple pies, and a simple Vanilla glaze for the cherry ones.

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By the way, that caramel sauce is amazing on ice cream 🍨!

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The verdict: Both the apple and cherry hand pies were quite tasty!😋 My husband and I were partial to the cherry one, just a bit more! In fact, I may have to make a full cherry pie when we get back from traveling later this month 🍒😊🥧

Give this a try! the recipe is easy to scale up or down, and many of the components are freezable and easy to make ahead. Enjoy!!

Sally’s Baking Addiction: June, 2018 Challenge: Brownie Baked Alaska 🍨

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For the month of June, Sally challenged us to make a retro baked Alaska. The twist: no cake base! Sally admits that she does not like cake combined with ice cream. My son is the same way. I also never eat cake mixed directly with ice cream, I don’t like the soggy cake texture 😳

So I knew my family would love the brownie, cake and merengue combo. This is such an easy dessert to make, and the entire thing can be assembled, frozen and then torched right before you serve it to your guests. I decided that Father’s Day would be a great time for us to try this out.

There is a little prep work that needs to be done the night before. The ice cream needs to be shaped and frozen. I purchased my ice cream, but I do like to make it from scratch, perhaps next time! This 9 inch, 2.5 quart mixing bowl will hold 3 quarts of ice cream. I chose mint chocolate chip since it is one of my hubby’s favorite flavors. The ice cream is softened and placed into a mixer with a paddle attachment, and beaten until creamy. The softened ice cream is placed into the mixing bowl, which has been lined with plastic wrap. This will make unmolding much easier! Wrap it tight and place in the freezer for at least 8 hours. I put mine in overnight.

The next day I made one of Sally’s brownie recipes. She has many to choose from, you will find the one you like😊. I went with the Chewy, Fudgy Homemade brownies😋 So glad I did! Super easy and so tasty!

First melt butter and chocolate together and let cool slightly. Whisk in the sugars, eggs and vanilla.

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Add the flour, cocoa and salt

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Fold in the dry ingredients and a cup of chocolate chips

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Bake in a 9 inch pan, which fits the circumference of the bowl.

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Let this cool completely, then add it to the bowl of frozen ice cream. Invert the brownie, rewrap and keep frozen while you prepare the merengue.

 

Set the egg whites, sugar and cream of tartar over simmering water. Whisk until the sugar is dissolved, then place in a mixer fitted with a whisk attachment. Add the vanilla and beat until stiff, glossy peaks form.

 

Generously spoon the merengue onto the unmolded ice cream and brownie bombe.

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This can be frozen until you are ready to serve, or you can get out your handy torch and go for it! No torch? No problem, just use the broiler function in your oven. But don’t walk away!!

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The left overs stayed in the freezer for several days and still tasted great! We enjoyed this so much, and it was so easy, that I decided to serve this at the second Yoga Retreat that I catered this past weekend.

I went with the individual cupcakes for the Yogis 🧘🏻‍♀️. The only difference was that the brownie batter was placed into a lined muffin tin, and there was no pre-freezing involved.

The cooled brownie cups were unwrapped, a scoop of ice cream was added, then the merengue as previously described. I assemble 8 and placed them in the freezer for after dinner.

The yogis had fun torching their own desserts 😃 .

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1529732028525This was a fun, easy summer dessert 🍨. Another great idea from Sally’s Baking Addiction!🙏

Sally’s Baking Addiction: May, 2018 Challenge: Classic Cheesecake 🍰

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Last month we made croissants, which was pretty time consuming. I think Sally took pity on us and assigned a much less cumbersome challenge for May: the classic cheesecake.

If you have ever made a cheesecake, you know that they are not that difficult. There are very few ingredients, the only tricky part is baking it in such a way that you don’t have a giant crack in the center. It is not that hard really. You just need to use a water bath and be sure to avoid over mixing the cheese cake filling.

I didn’t want a huge cake, so I opted for these mini cakes so my hubby could unload take them to his coworkers! I didn’t need to create the water bath, just had to keep an eye on them while they were in the oven. I also decided to top each with chocolate ganache, which absolved me of any cracking issues 😉

First up, the graham cracker crust. The crushed cracker crumbs were combined with vanilla sugar and butter. Sally used regular sugar, I just prefer to reinforce the vanilla flavor by baking with the vanilla sugar I always keep on hand for dessert preparations.

The result is a sandy, textured mix that is spooned into a paper lined muffin tin.

 

This recipe makes about 9 cakes, and they were pre-baked for 5 minutes at 350ºF.

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While these cooled, I made the filling. This was so fast and easy! Cream cheese, more vanilla sugar, sour cream, vanilla, lemon juice and an egg were placed into the bowl and mixed until just combined.

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Try not to whip this! No extra air should be incorporated to avoid cracking while baking and this is a very thick mixture. Just a few tablespoons are needed to cover each of the crusts.

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The pan goes into the 350ºF oven for about 20 minutes. The cakes are done when the edges are just set, and the center is still a little jiggly (just like a full cheesecake). Make sure these cool completely by placing them in the fridge for, at least, 2 hours. I actually made the cakes and refrigerated overnight. They will sink a little in the center, but just add a topping of fruit or chocolate and they will be perfect!

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So easy and tasty 😋! Another awesome Sally recipe. Try either the full cake, or these minis, for a fast and delicious dessert, and let me know what you think👩🏻‍🍳 💕