Cookie Cupcakes

Cupcakes:

113 grams unsalted butter, room temperature
130 grams granulated sugar
3 large eggs
1 teaspoon pure vannila extract
210 grams all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
60 ml milk

pre made cookie dough cooled or frozen in balls

Buttercream Frosting:

230 grams confectioners sugar, sifted
113 grams unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk

Pre heat oven to 177o and line a muffin tray with paper cases.

Cream the butter and sugar together.
Add the eggs in one at a time, beat together. Follow by adding the vanilla.
Beat in the flour,baking powder and salt into the mixture, fold in the milk.
Fill the cake cases 2/3 full with mixture.
Drop a rolled ball of cookie dough onto each case of mixture
Bake for 20-25 mins

Cream the butter and start to add the icing sugar.
Add the vanilla and continue folding in the icing sugar.
Mix the milk in as and when the mixture becomes to stiff to work with, cream untill smooth.
Once cakes are thoughly cool pipe on the buttercream. I added a small cookie I baked with the left over cookie dough onto the top of the cake.

2nd half of the dough.....

As promised here is what I made with the second half of the dough from the danish braid daring bakers challange.
I used the dough but this time I added ham and cheese in it. With a scattering of some mixed herbs and more cheese on top. It came out ok b ut as far I was concered the pastry was still too sweet for this savoury filling, even though I tried to make it as "neutral" as possible.
The recipe is below with the apple braid. :)

Daring Baker's June Challenge

Danish Braid with apple filling

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days.

This Video helped my enormasly to understand the pastry technique-


I enjoyed this second challenge alot more and was even able to make tea out of the second half of the pastry as you can make two braids from this recipe. The second braid will come up shortly, I put ham and cheese in it, though the apple one tasted much better in my opinion as the pastry seemed to suit a sweet dish more. Give it a go though as it isnt as hard as it seems. I will probably make it again some day.

Daring Bakers, May, Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

This was my first challange for the Daring bakers. I have been a little slow in adding the recipe and a bit more information to this post but I just wanted to get the picture of the cake up when I was suposed to even if I didnt have time to do anything else. I actually baked it about 2 or 3 weeks before the close of comp because I knew I would be busy by the end of the month. Was very hard and I didnt actually try any, but my fiance taste tested it and liked it. Dont think I will be making it again though!

Chocolate Chip Cupcakes

The three C's!! Very important if you ask me. These Cupcakes not only have chocolate chips in the cupcake itself but also have shards of chocolate in the butter cream. I made these for work, its my "turn" to take some chocolate in to sustain us through the day, I decided to bake instead of going for the standard chocolate bar muiltpack. The recipe is orginally from the blog "I like cake!"
I loved the idea of adding more chocolate to the butter cream.

Preheat the oven to 180oC
Just over 2 Oz unsalted butter, softened
4 Oz sugar
1 large egg
1 teaspoon vanilla
8 Oz plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
118 ml milk
4 Oz chocolate chips

Mix together the butter, sugar, egg and Vanilla. Add in slowly the flour, baking powder and salt. Splash in some milk now and again to help you to mix it.

Finish adding the milk and beat the mixture until smooth. Pour in the chocolate chips and stir until well mixed in.

Put cupcake cases into a baking tray and fill each case with the mixture. I used an ice cream scope to spoon in the mixture. It didn't look like much in each case but they rose right to the top of the case without overflowing and they were all equal. I was able to get 12 cakes out it this way.

Bake for 20-25 mins until a cake tester comes out clean from the centre of them.

Remove from oven and leave to cool thoroughly, belive me its worth it if you do!

Butter cream ingredients

113g of butter
1 pound of icing sugar (seems like TONS but it works ;)
1tsp of vanilla
1tbsp of milk

I added all the ingredients together straight away and then started mixing but it might be better if you add the icing sugar in slowly to save it going everywhere. Once all the icing sugar is mixed into the butter beat it until smooth.

Now the magic bit!

Using an electric food processor add chunks of chocolate and blend until quite fine. I used about 2 Oz. Another alternative could be to use chocolate sprinkles you can now get from cadburys. Stir the chocolate into the butter cream.

I put the butter cream into the fridge to wait for the cakes to completely cool. Once they are I used a piping bag with no nozzle to pipe of the cream.

I have on good authority that they taste good but I wont try any till tomorrow at work!

Chocolate and caramel biscuits

Have you got any left over chocolate bars that came with your easter eggs? If so this is the perfect recipe for using them up! I used Cadbury's caramel bar for this batch.

Preheat oven to 200 oC
150g self raising-flour
90g unsalted butter, cut into small cubes
50g caster sugar
1 large egg yolk
1 teaspoon vanilla extract
1 large bar of caramel chocolate, or 14 soft-centered caramels (can be substituted for your own favorite chocolate)

Mix the butter and flour together with your finger tips until you reach a bread crumb consistency.

Add the egg yolk, vanilla extract and sugar to the breadcrumbs and mix together. I used my fingers and it worked fine but it was INCREDIBLY messy so I would recommend using a utensil!

Wrap the dough in cling film and put it in the fridge to rest for 30mins.

Roll the dough out onto a floured surface turning clockwise until it is rolled out fairly thinly. Now in cherrapeño's blog recipe she says to use a 2'' cutter but as I have just moved in I used the top of a tumbler. You need two circles cut for each biscuit.

Place square of your chocolate onto one circle and place the second circle of dough on top gently squeezing the edges together. After I patted it back into a perfect circle again.

Now place them on a baking sheet and put them in a pre-heated oven for 10 mins.

Once out leave them to cool a bit on a wire rack with kitchen towel on it to stop the grooves imprinting on them.