Sally’s Baking Addiction: July, 2019 Challenge: No-Bake Cheesecake Jars👩🏻‍🍳

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Boy, did I get lucky this month! 😲 Sally set a really easy and fast challenge for July, which I appreciated! I had a lot going on for the month of July, so a quick, No-bake Cheesecake dessert was perfect timing😊

Three layers, all simple and tasty. First was the two ingredient graham cracker crust.

1 cup (about 8 graham crackers) were crushed in a food processor until crumbs formed, then 2 tablespoons of melted butter were drizzled in until a sandy mix formed.

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Sally used mason jars, but I chose to use some mini dessert cups. These were filled with the crust and set aside until the filling was ready.

 

The filling is just as simple. 1 cup of cold, heavy cream was whipped into stiff peaks and set aside.

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Using a stand mixer with a paddle attachment, 8 oz. of cream cheese, 1/3 cup granulated sugar, 2 Tablespoons of Greek Yogurt (Sally used sour cream), 1 teaspoon of lemon juice, lemon zest and 1/2 teaspoon of vanilla were mixed until smooth.

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Then the whipped cream was gently folded into the cream cheese mixture.

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This was spooned over the crust filled cups.

I put these into the fridge to set while I made the toppings. I couldn’t decide between chocolate, strawberry or blueberry-so I made all three 😂

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All three of these sauce recipes are from Sally’s site and are super easy to make as well. And, bonus! They are all great over yogurt or ice cream 😋

All that was left was to add the toppings

Chocolate 🍫

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Strawberry 🍓

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Blueberry and lemon 🍋

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These were delicious!

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Next time I will add more of the crust!

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I have a very busy August as well, so I hope I can keep up with Sally❤️

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Sally’s Baking Addiction: June, 2019 Challenge: Angel Food Cake😇

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Yum, Angel food cake 🍰! This is one of my favorites😋

I admit that I have made many angel food cakes in the past. In fact, this time last year, I was working on a gluten free version for a yoga retreat that I was catering. Still, I was excited to bake this one for the June challenge

If you haven’t tried this yet, I definitely encourage you to give Sally’s version a go!. She has a helpful video as well. There are only 6 ingredients needed for this creation.

All the leavening for this cake will come from the whipped egg whites, so you need to start by separating 12 eggs

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It’s very important that no yolk get into the whites, or they will not whip up properly

Set the egg whites aside to come to room temperature, as cold egg whites will not achieve the proper volume for this cake.

 

This cake is exceptionally light, so regular granulated sugar is too heavy for the batter. I used to just buy super fine sugar at the grocery store, but couldn’t find any😳 Sally has that covered however, as she recommends grinding granulated sugar in a food processor. So, I placed 1 and 3/4 cups of granulated sugar in my processor and let it run until the sugar was a fine consistency.

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Check out the sugar “smoke” coming out of the machine 😂

1 cup of the (now) fine sugar was removed and set aside, while 1 cup + 2 Tablespoons of cake flour and 1/4 teaspoon of salt was added to the remaining sugar, and pulsed to combine

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This is now the dry ingredients that will be added to the whipped egg whites

Now it’s time to beat the egg whites. But, before I added the whites to the mixing bowl, I used a trick that we were taught in culinary school. Egg whites are extremely sensitive to fat, meaning if ANY fat is present in the mixing bowl, they will not whip up.

This is why there can be no yolk in the whites to begin with, and why I always use an acid in my mixing bowl.

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take a cut lemon and rub it all over the interior of the mixing bowl. Do not juice the lemon and don’t worry about any pulp that is left in the bowl

 

The lemon does not flavor the whites, but the acid will help the whites to climb the bowl as the air is incorporated. Cream of Tartar is added to stabilize the whites as well.

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start the whites and cream of tartar on slow, until bubbles begin to form

Once the whites begin to take on some volume, add the reserved cup of sugar, slowly!

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Do not over whip! The whites need to be at soft peaks, not stiff! This is not a merengue.

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Continue until the whites form a gentle peak, in the above picture you can see how the whites hold shape but the tip curls over.

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Now that the whites are whipped, the vanilla is added and quickly mixed in. Next the dry ingredients need to be added, in three additions, and folded (carefully) after each addition.

Remember, you don’t want to knock all the air out of the whites!

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1/3 of the dry mix is sifted over the whites, and folded in

After all the dry ingredients are incorporated, it is time to add the batter to the UNGREASED tube pan. If you grease the sides, the batter will not rise up!!!😲

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Into a 325F oven for about 45 minutes and bake until a toothpick comes out clean

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Immediately invert the hot cake and allow it to cool for about 3 hours, this will prevent the light cake from collapsing on itself

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Run a knife around the outside of the pan and the inner tube to release the cake. I also run the knife across the bottom of the pan

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The cake is great as is! However, I like to add a lemon glaze and some fresh berries 😉

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Then we chow down!

 

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Another awesome Sally challenge😇

Next month will be Sally’s 30th Challenge!! I am excited to say that I have participated in all of them so far 🌟 Looking forward to the next one!

 

Sally’s Baking Addiction: April, 2019 Challenge: Soft Dinner Rolls with Honey Butter 🍯😋👩🏻‍🍳

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I was thrilled to see that Sally’s Baking Challenge was to be Soft Dinner Rolls this month😊 Our family is very serious about our bread consumption!! This is the house that gluten built 🌾

I bake bread and rolls so often that I keep a wide varitey of flours in my pantry at all times 😂 Of course, Sally provides an excellent video tutorial to help the “yeast adverse” bakers out there. But, honestly, if you are at all worried about yeasted bread baking, this is a very simple and delicious recipe.

There are only 7 ingredients and the dough comes together rather quickly.

I warmed the milk in the microwave until it reached a temp of 100F. I used 2% as that is what we usually have in the fridge. I whisked in 1 tablespoon of regular sugar and 2 1/4 teaspoons of instant yeast.

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As I mentioned before, I bake a lot of bread, so I purchase my yeast in 1lb bags and store them in the fridge. That way I have yeast whenever I need it and I am familiar with how this yeast will perform in my kitchen, every time I bake. It takes a little of the guess work out of yeasted products.

The warm milk, sugar and yeast were allowed to sit for about 5 minutes to activate.

 

 

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Sally gave us the option to use either all purpose flour or bread flour. I have several types of bread flour that I like to use, but often go with King Arthur, which I did this time as well.

 

 

 

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Once the yeast was active, I added the rest of the sugar, egg, butter, salt and 1 cup of the flour. IMG_4712

This was mixed on medium for about 1 minute, then the rest of the flour was added. After another couple of minutes, a ball formed and pulled away from the sides of the bowl.

The mixer ran for several more minutes until the dough was properly kneaded.

It was time for the first rising. I placed the ball into a lightly greased bowl, and covered it for 2 hours.⏲

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After the dough had doubled in size, it was time to shape the rolls. I greased a 9 X 13 inch pan and divided the dough into 15 equalish portions.

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I weighed the bowl and dough together, then removed the dough and punched it down, and weighed the empty bowl to ascertain the total dough weight.

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The weight of the dough, divided by 15,  gave me the sum of ~ 50 grams per roll.

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These portions were shaped into balls and placed in the pan for their second rise.

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And, about 1 hour later, ⏲ they were ready for the oven

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The rolls were baked at 350F, on the lower shelf in the oven, for ~25 minutes.

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Sally’s last suggestion, which was optional, was to melt 2 tablespoons of butter with 1 tablespoon of honey, and spread over the hot rolls. This is optional, yes, but don’t skip it!! So good 😋

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My husband and son really devoured these quickly! I managed to get one of them before they finished them off, and yes, they were deilcious🌟

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Sally’s Baking Addiction: March, 2019 Challenge: Lemon Bars With Shortbread Crust 🍋

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When I saw that Sally wanted us to make lemon bars, I was not too excited 😏

I love lemon 🍋, but am not a huge fan of shortbread. Just too buttery for me, but it turned out that the crust was not too thick and did provide a nice relief to all that sharp lemon flavor.

Sally has converted me once again! Everytime I think that I won’t like something, I am wrong😂 Now I am a believer!!

There are only 7 ingredients in her recipe, so the quality of each is important🌟

The first step is to bake the shortbread crust. I put the 1 cup of butter into a glass measuring cup, with a pour spout, and melted it in the microwave, just until it was melted (I didn’t want this to boil). While the butter cooled a bit, I whisked up the granulated sugar, vanilla and salt

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The melted butter was added

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Finally the flour was incorporated and stirred into a shiny dough ball, the dough is thick at this point.

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This was pressed into a 9 X 13, parchment lined glass pan

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and baked at 325F for 20 minutes.

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While the crust was in the oven, the filling was prepared. It is also quite easy to assemble!

More sugar and flour were sifted together. I made one small change to Sally’s recipe here and added the zest of the lemons 🍋, I just couldn’t help myself😉

It also turned out that all my eggs were double yolks 😂

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Another important tip Sally gave us was to use freshly squeezed lemon juice. I have to agree with her! I always squeeze it fresh.

 

After the juice was added, the lemon filling was poured over the warm crust and back in the oven for another 20 minutes, until the center jiggled slightly

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Once the bars were done, they sat at room temperature for 2 hours, then in the refridgerator for overnight. Sally recommends they be refriderated for at least two hours but overnight fit my life better 😊

Then it was time to cut! I pulled them out of the pan using the parchment paper and dusted the bars with powdered sugar

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Then cut into squares, a knife run under hot water helped make this a cleaner job!

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I was happy with the look of these 😊

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And the taste! 😋✨

If you are a lemon fan, these are for you!

Sally’s Baking Addiction: November, 2018 Challenge: Savory Vegetable Cheese Tart🍠🍅🧀

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Once again, I am getting this done just under the wire! 😬 It’s the last day of November and Sally will be revealing the December challenge tomorrow. Perhaps I will challenge myself to get that done BEFORE December 31st😁!

Sally loves pies!! Like, really loves them. And, every year in November, she dedicates her blog to all things pie related. This time, she went with a savory tart, which is just a flat pie😂

Sally’s savory vegetable cheese tart recipe begins with a choice of crust. I went with her All butter pie crust, so glad I did! I don’t make a lot of pies, and have never had the best of luck with these types of crusts. Usually I make them too dry, because I am worried about it turning out too wet. But I went for it anyway!

The concept is pretty straightforward. Mix the flour, salt and a little sugar together. Cut in the cold butter.

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Until it is the size of peas

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Why does every recipe say that? the size of peas…? How big is that really?🧐 my “pea size” is actually quite a bit larger 😉

Then add the ice water until it is not dry, but not too wet either 😳 Whatever.

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This recipe will make two crusts, one is needed for this tart. I let it rest in the fridge overnight. The next day I rolled it out.

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This was the best roll out I have ever made, hopefully I can replicate it again!

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The dough went into the tart pan

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Then I blind baked it for 15 minutes at 350F. I don’t have pie weights, so I went with the dried beans!

While the tart was blind baking, I mixed the second element of this dish, the ricotta filling. The cheese filling went into the warm tart shell.

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Now came the creative part! We could use whatever vegetables we liked to top the tart. Sally provided lots of great ideas, and I went back and forth as to what to choose. Finally, I settled on sweet potatoes, tomatoes and zucchini. I was worried that the tomatoes might be too wet, but I cut them thin and blotted with a paper towel, just to be safe.

I tried to do something creative 😂

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This was brushed with olive oil, sprinkled with sea salt and thyme.

And, baked until the veggies were tender, for about 40 minutes in my oven.

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And then we feasted!!😋

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My hubby really liked it. And what about the other crust that was left over?

I have always wanted to try a sweet potato pie recipe. I chose one from Alton Brown, and yeah, it was great!

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November was a good month at our house 👩🏻‍🍳❤️!

Sally’s Baking Addiction: October, 2018 Challenge: Pumpkin Spice Toffee🍬🎃

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I know, I know, EVERYTHING is pumpkin spice right now. And, people often fall into the “hate” or “love” group when it comes to pumpkin spice. I happen to love it❤️ If you do too, then this is a great, easy recipe.

Sally’s Baking Addiction Challenge this month does involve candy making. Many people are a little intimidated by this process, but as usual, Sally has some great tips to make it simple.

The essential tools will be a candy thermometer, a heavy bottom sauce pan and a wooden spoon. Sally also recommends a silicon mat to pour the candy mixture onto. I am sure that this would be helpful, but I just used parchment paper coated with non-stick cooking spray.

There are only 5 ingredients  needed to make the toffee: butter, warm water, light corn syrup, salt and sugar. All these go into the heavy bottom and pan and stirred with the wooden spoon. This does take some patience as you wait for the color to develop.

Initially, the mixture is pale and thin

 

While the sugar mixture is boiling, you will need to periodically brush down the hardened sugar crystals that collect on the sides of the pan with cool water and a pastry brush. Sally has a video showing what this looks like.

In the video below you can see the color and consistency changing as it nears the recommended 290F degrees.

This is removed from the heat and the pecans are stirred in, and you need to immediately pour the hot mix onto the prepared pan.

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This is topped with the rest of the chopped pecans and sugar/pumpkin spice mix

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And that is it!!😊 give it some time in the fridge to set and then break into pieces. 😋

 

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This is the easiest toffee I have ever made, and the flavors can be changed to whatever YOU like💕 Give this one a try👻🎃🍬

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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