Daring Bakers Challenge

This month's Daring Baker's Challenge was hosted by Kelly of Sass & Veracity and Ben of What's Cooking. The recipe of the month...Danish Pastries. When I first saw what the challenge was, I got really excited. Pastries are on my list of favorites, and anytime I can make something from scratch that you can buy in a delicious bakery, I'm in. And than I started to read the recipe and instructions. My enthusiasm quickly fell to a startling hault. I was very overwhelmed and didn't know if I could pull this off. That is why I love the daring bakers. I would never even attempt something like this on my own. But I love to reach outside my box and try new things when I have the motivation. So, after reading the recipe over about 45 times, I realized that I was building it up to be something so difficult, when really, it was so simple. I started to break the recipe down, and as soon as I got my hands in it, it became a cinch! It was time consuming, but after the dough was made, everything else was a piece of cake! And it was so much fun too! Thanks for the great recipe, and I will definitely make these again and I am dying to try new variations.


For the actual braid, I decided to go with the traditional apple filling, because apple is one of my favorites. It was soooo delicious! Than I made some different little pastries filled with raspberry preserves and cream cheese, lemon curd and of course, chocolate croissants! I just have to say that I am really proud of myself for giving this a go, and actually succeeding!


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 (I used cinnamon)
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped (I omitted this one)
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.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

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. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.
Don't forget that Cookie Week starts Monday, with a great giveaway and some awesome cookie recipes!  Be sure to check in everyday and enter the giveaway!

Sorry Daring Bakers....

So, today is posting day for the Daring Bakers Challenge, and as you can see, there are no photo's of a magnificent opera cake awaiting you.  I feel bad about it, but honestly, I just didn't have the time this month.  This recipe was very challenging to say the least, for me anyways.  I bought all the ingredients, and tried to set aside the time, but things just kept coming up.  I know, excuses excuses.  I will try this recipe soon, because I will feel like I accomplished something very much out of my comfort zone.  But this month, it just didn't happen.  I will try to post when I finally complete the task.  If you are curious about what this months recipe was, you can go here.  Also, be sure to check out all of the other Daring Bakers Challenges! But, I will show you another fabulous recipe anyways!  I made these lovely White Chocolate Macadamia Nut Blondies from Paula Dean's Chocolate Magazine and they were divine.  I've actually never been a fan of the macadamia nut or white chocolate for that matter, but these have changed my mind.  Very good.  These are blondies that are best the day they are made. But, you can always half the recipe so they go unwasted!  Very chewy, and tasty, and the chunks of white chocolate and macadamia nuts, make you coming back for more!!!

White Chocolate Chip Blondies

makes 60 blondies

1 cup butter

4 (1 ounce) squares white chocolate

3/4 cup firmly packed brown sugar

3/4 cup sugar

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon vanilla extract

1 cup white chocolate morsels

1 cup chopped macadamia nuts

1. Preheat oven to 350 degrees.  Line 60 cups of mini muffin pans with paper liners. (I skipped this step, they work much better when sprayed with nonstick spray and place dough directly into the muffin pans.)

2. In a large bowl, combine butter and white chocolate squares.  Microwave on high in 30 second intervals, stirring between each, until chocolate is smooth (about 1 1/2 minutes total). Add sugars, stirring to combine.  Stir in eggs, one at a time, beating well after each addition. Gradually stir in flour.  Stir in vanilla, white chocolate morsels, and nuts.  Spoon batter into prepared muffin cups.  Bake for 15 minutes, or until lightly browned.  Let cool in pans for 5 minutes.  Remove from pans, and cool completely on wire racks.

Daring Bakers Challenge, Cheesecake Pops

These little Cheesecake Pops had quite the photo shoot, let me tell you!  This month's Daring Bakers Challenge was hosted by Elle from Feeding My Enthusiasms and Deborah from Taste and Tell. When I first heard what the recipe was this month, I was a little apprehensive. I've never been a big cheesecake fan. But then I started to think of what I could do creatively to decorate them, and then I got really excited. My mom helped me make these little beauties. It was so much fun! And the cheesecake is sooooo delicious! That means a lot to a person who doesn't care for cheesecake in the first place. It was so creamy and sweet.



I saw that many people had problems with cooking time and so I planned on cooking mine at least an hour. My Mom said that she always cooks her cheesecakes at least an hour and fifteen minutes. And that is exactly how long mine took, and it was cooked perfectly.



It was fun rolling the cheesecake into balls and shaping them into squares. Nice and messy. I dipped the pops in white chocolate, some in milk chocolate and some in semi-sweet chocolate. We then covered them in a variety of toppings; nuts, crushed oreos, nuts, crushed heath bars, graham cracker crumbs, and sprinkles. My favorite combinations were the white chocolate and crushed oreos and milk chocolate with the crushed heath bars. In one word, delicious!



I will definitely make these again if I have a special occasion or I'm just wanting a good cheesecake! 

Cheesecake Pops
From Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30 – 40 Pops

Ingredients:

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Directions:

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

My Very First Daring Bakers Challenge!

I was so excited for my first Daring Bakers Challenge! I couldn't wait to find out what the recipe would be. I had to wait almost a whole month before I could even find out. Finally the recipe was revealed, and I have to admit I got a little nervous. It would be Dorie Greenspan's Perfect Party Cake, from her cookbook, Baking from my home to yours. I'm not sure why, but cakes have been challenging for me lately. I don't know if my oven is off or just the baker trying to use the oven, but my baked goods haven't been rising properly and I was worried that it would happen again for my perfect party cake. Then, I decided just to go for it, and hopefully all would end well. I also decided what better time to try it out than Easter! I woke up early Sunday morning and started my first journey. I was crossing my fingers that my cake would rise higher than I'd ever seen a cake rise before. Unfortunately, that didn't happen. My poor cake didn't even rise an 1/8 of inch. I questioned whether I should try for a second time, but just did not have the time nor the energy. So I just decided not to cut the cakes in half and just have a simple layer cake instead of the 4 layer cake I had intended.

I have to say, this was a delicious cake. I decided to keep my first challenge simple and so I stuck with a strawberry preserve and strawberries inside the layer. I wished that I had just gone for it and tried to cut the layers in half, I'm sure it actually would have worked out fine, but I was so scared that I would mess it up, I was trying to be a little too safe. But an extra two layers of strawberries and it would have been the best cake I had ever had! I absolutely loved the buttercream frosting. It was so different than any buttercreams I have tasted. Using egg whites instead of powdered sugar made it so velvety and smooth. It wasn't too sweet, it almost tasted like a sweet cream. Mmmm....My pictures didn't really turn out as I intended either, but hopefully for my next challenge I will feel more confident and I know everything will turn out perfect! I'm sooo excited to see what my next challenge will be! If you want to see a million more versions of this lovely cake, check them out here. And for the recipe, go here.