The purpose of this challenge was to create a beautifully molded dessert with a pattern baked into the side – which it [...]]]> The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

The purpose of this challenge was to create a beautifully molded dessert with a pattern baked into the side – which it is, in this picture. So, technically, I completed the challenge. However, upon cutting the cake it all fell apart – literally.

I was so disappointed that the peanut butter filling didn’t set firmly enough for slicing. I will definitely be attempting the joconde imprime again, with a different set of fillings. It’s been on my to do list for some time now, and I just can’t let it defeat me.

This is one of the most time consuming desserts that I have made so it may be a while before I attempt it again. I’d suggest scheduling an entire day for this one, or dividing it up over the course of two or three days.

All in all, I can’t complain too much about its looks, since it tasted like a giant peanut butter cup. Light and fluffy chocolate whipped cream and smooth peanut butter filling cut the rich sweetness of the gooey caramel chocolate ganache. The sponge cake served as a firm base and a pretty wrapper for all that sweetness.

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Patterned Joconde-Décor Paste
Yield: enough to cover one half sheet pan (approximately 13″ x 18″)

6 tablespoons unsalted butter, softened
3/4 cup confectioners sugar
3 large egg whites
3/4 cup cake flour
1/3 cup unsweetened cocoa powder

With an electric mixer, cream the butter and sugar until light and fluffy (this will take 3-5 minutes). With the mixer on medium speed, slowly add the egg whites and beat until well combined.

In a separate bowl, sift the flour and cocoa powder together. Using a rubber spatula, fold the dry ingredients into the egg mixture.

Place a half sheet pan upside down on your work surface and place a silicone mat or sheet of parchment paper onto the pan. Spread the paste over the pan and use your fingers, a piping bag, or any other utensils to create your desired pattern with the paste.

Slide the entire pan, with the pattern on top, into the freezer for 15-30 minutes while you prepare the sponge cake.

Joconde Sponge
Yield: enough to cover one half sheet pan (approximately 13″ x 18″)

2 large egg whites
1 3/4 teaspoons granulated sugar
1/2 cup almond flour or almond meal
1/2 cup confectioners sugar
3 tablespoons cake flour
5 large egg yolks, lightly beaten
1 1/2 tablespoons unsalted butter, melted

Preheat the oven to 475°.

In a clean, grease-free mixing bowl, whip the egg whites and granulated sugar until they form stiff, glossy peaks (10-15 minutes of mixing on medium-high speed). Transfer the egg whites to a separate bowl.

In the original bowl, sift together the almond flour, confectioners sugar, and cake flour. With the mixer on medium speed, slowly add the egg yolks. Beat on medium speed until the mixture is smooth and light colored, about 5 minutes.

Using a rubber spatula, fold in 1/3 of the egg whites. Fold in the rest of the egg whites, then fold in the butter.

Remove the pan with the decor paste pattern from the freezer. Pour the sponge batter over the design and spread to the edges of the pan. Place the pan (still upside down) into the oven. Bake the cake for 5-10 minutes, keeping a close eye on the cake so that it doesn’t burn! The cake should be just starting to brown around the edges and will spring back when lightly touched in the center.

Place the entire pan on a cooling rack to cool for 10 minutes. Prepare a piece of parchment by sprinkling with confectioners sugar. Carefully flip the cake onto the sugared paper and then peel off the paper or silicone mat. Your pattern should now be on top!

To assemble the entremet:

I used the ring from a 9″ spring form pan but you can use any size or shape mold that you wish.

Start with a parchment lined baking sheet. Place a piece of plastic wrap over the parchment, set your mold on top of the plastic wrap, and fold the plastic up around the sides of the mold. Line the inside of your mold with a strip of parchment paper.

Trim the edges off your sponge cake and cut it into strips that will fit around the edge of the mold. Press the cake strips into the mold with the pattern facing out. Gently press the edges together so that the cake is seamless.

This is all easier said than done, but somehow I managed to get the cake to stand up around the edges of the mold.

Next, fill your cake with the fillings of your choice. The fillings should be cold and firm enough to hold their shape when unmolded. Here’s what I used:

Caramel Chocolate Ganache
Adapted from Baked: New Frontiers in Baking

2 1/2 cups dark chocolate (I used 60%)
1 1/2 cups heavy whipping cream
1 cup sugar
1/4 cup water
2 tablespoons honey

Put the chocolate chips into a large heatproof bowl and set aside.

Pour the cream into a small saucepan and heat over very low heat just until it starts to simmer.

While the cream is heating, combine the sugar, water, and honey in a medium saucepan. Heat over high heat for about 8 minutes, or until the temperature reaches 350°. Watch the caramel carefully as it may burn if left on the heat for too long!

Remove the caramel from the heat and allow to cool for one minute. Add the cream to the caramel slowly (be careful as it will bubble up), stirring to combine. Stir the caramel mixture slowly for 2 minutes. Pour the caramel over the chocolate and let sit for one minute.

Starting in the center of the bowl, stir slowly and work your way outward. Stir until all of the chocolate has dissolved and the ganache is smooth. Let cool slightly before pouring into the entremet. Refrigerate for at least one hour before adding the next layer.

I used this peanut butter filling recipe for the middle layer. It tasted heavenly but didn’t set firm enough for this dessert. If you’d like to achieve perfectly layered slices that don’t fall apart, I’d recommend using something different.

For the final layer I used stabilized chocolate whipped cream. It held its shape well in the final dessert.

Chocolate Whipped Cream
Created by Simple Math Bakery

2 cups (1 pint) heavy whipping cream
1/4 cup confectioners sugar
2 teaspoons agar powder
3 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar

Using an electric mixer, whip the cream until it starts to thicken. Add the sugars, agar, and cocoa powder. Beat until stiff peaks form. Spoon the whipped cream into the entremet and spread smooth.

Refrigerate until all fillings have set. If your fillings have set firm, you may flip the entremet over if desired. When it comes time to serve the dessert, carefully release the mold from the sides of the cake. Slice and enjoy!

Or, the cheesecake that was almost vegan…

Happy New Year! Since I’m not one for resolutions or year-in-review posts, I decided to start the new year with a new baking challenge: vegan cheesecake. I’ve never made a cheesecake before but Leinana’s roasted banana cheesecake has been calling my name for months now. If [...]]]>

Or, the cheesecake that was almost vegan…

Happy New Year! Since I’m not one for resolutions or year-in-review posts, I decided to start the new year with a new baking challenge: vegan cheesecake. I’ve never made a cheesecake before but Leinana’s roasted banana cheesecake has been calling my name for months now. If you’re a peanut butter and banana junkie, it’ll soon be calling your name too.

The vegan portion of my baking challenge came to a halt during my search for vegan cream cheese. I visited three different stores on my quest, and the only tub of vegan cream cheese that I could find contained partially hydrogenated oil as well as mono and diglycerides.

I stood in front of the refrigerated case, weighing my decision. I decided that at this point in time my food philosophy values simple, healthy ingredients over dairy-free products. I opted to use organic neufchatel cheese in my cheesecake, but you can certainly use the vegan (or cow’s milk) cream cheese of your choice.

The star of this recipe is not the cream cheese, it’s the roasted bananas. How could I resist an excuse to throw a few whole bananas (peels and all) into the oven? Though the resulting browned bananas are rather gooey and not so pretty when peeled, their intense flavor complements the creamy filling and nutty crust perfectly.

Can any of my vegan readers recommend a vegan cream cheese that doesn’t contain questionable fats or oils? I would love to turn this into a truly vegan cheesecake.

And no matter what type of cream cheese you prefer, this cheesecake is the perfect way to kick off a new year of baking adventures! I’m so grateful for all of you who take the time to stop by my blog, and here’s to another year of great friends and food.

Roasted Banana Cheesecake with Maple Rum Sauce
Adapted from The Conscious Cook via Vegan Good Things
Yield: One 9″ cheesecake

For the roasted bananas:
4 large very ripe bananas, unpeeled

For the crust:
1 cup peanut flour
1/2 cup almond meal
1 tablespoon brown sugar, firmly packed
1/8 teaspoon ground cardamom
1/2 teaspoon ground ginger
pinch of sea salt
4 tablespoons vegan butter, melted slightly

For the filling:
roasted bananas
16 ounces neufchatel cheese (or your choice of cream cheese), room temperature
3/4 cup brown sugar, firmly packed
3/4 teaspoon ground cinnamon
1/4 cup dark rum
2 tablespoons corn starch
1/4 teaspoon salt

Preheat the oven to 325°. Line a baking sheet with parchment paper and place the bananas, unpeeled, onto the paper. Bake for 15-20 minutes or until the bananas darken and become soft. Place the pan on a cooling rack and allow to cool to room temperature while you make the crust.

Increase the oven temperature to 400°. Combine the peanut flour, almond meal, brown sugar, cardamom, ginger, and salt in a large bowl. Add the butter and mix with a spoon or your fingers until combined.

Press the mixture into the bottom of a 9″ springform pan. Place the pan in the freezer for 5 minutes, then bake at 400° for 8-10 minutes. The crust should be slightly dried out with lightly browned edges. Place the pan on a cooling rack to cool while you make the filling.

Note: you may choose to use a food processor to make the filling. I used my stand mixer and it came out a bit lumpy due to the texture of the bananas, but it was still tasty!

Peel the roasted bananas and remove any long strings. Using an electric mixer with the whisk attachment, beat the bananas on high speed until smooth. Add the cream cheese, sugar, cinnamon, rum, corn starch, and salt. Beat on medium-high speed until well blended, but not for too long as the cream cheese might separate.

Pour the filling on top of the crust and bake for 10 minutes at 400°. Reduce the oven temperature to 350° and bake for an additional 35-45 minutes, or until the top is light brown and the center is set.

Place the pan on a cooling rack until it cools to room temperature. Then cover the cheesecake with plastic wrap and place in the refrigerator to chill overnight.

For the maple rum sauce:
1 cup pure maple syrup
4 tablespoons vegan butter
1 tablespoon dark rum
sea salt to taste

Add the maple syrup, butter, and salt to a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce has thickened. This will take about 10 minutes.

Remove the saucepan from the heat and gently stir in the rum. Let the sauce cool for a few minutes, then taste test to see if it needs more salt. Allow the sauce to cool, then drizzle it over the cheesecake and serve.

Every time I try a new brownie recipe, the resulting brownies taste like the best brownies I’ve ever made. This could mean one of two things: either my baking skills are improving, or I just love any type of brownies I can get my hands on.

So when I found this recipe for [...]]]>

Every time I try a new brownie recipe, the resulting brownies taste like the best brownies I’ve ever made. This could mean one of two things: either my baking skills are improving, or I just love any type of brownies I can get my hands on.

So when I found this recipe for olive oil brownies, I was intrigued. No butter? That makes these brownies healthier than their butter-laden counterparts. Right? And yes, these are the best brownies I’ve ever made.

The flavor of the month for February is chocolate! There’s no better way to get a chocolate fix than with a pan of rich, fudgy brownies!

The olive oil imparts a slightly different flavor to these brownies, but not a recognizable flavor. They are incredibly moist. We polished these off in less than 24 hours. We could have eaten them all in one sitting, but then we wouldn’t have had any left for breakfast the next morning. Hey, olive oil is healthy, right?

Olive Oil Brownies
Adapted from Adventures of an Italian Food Lover via The Traveler’s Lunchbox
Yield: 16 brownies

4 ounces good quality bittersweet chocolate
1/3 cup olive oil
1/2 cup all-purpose flour
1 tablespoon almond meal (optional)
1/4 teaspoon sea salt
2 eggs, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract

Preheat oven to 350°. Line an 8-inch square pan with parchment paper and spray with cooking spray. Set aside.

In a small saucepan, melt the chocolate over low heat, stirring frequently. Or melt it in the microwave, if you prefer. Whisk in the olive oil until well blended. Set aside to cool.

Combine the flour, almond meal, and salt in a small bowl. In a large bowl, beat the eggs and sugar until pale and thickened, about five minutes. Fold in the cooled chocolate mixture and the vanilla extract. Add the flour mixture and stir just until combined. Pour into the prepared pan.

Bake for 20-25 minutes. The brownies will be done when the top is dry and crackly, and a toothpick inserted in the center will emerge with moist crumbs. Place the pan on a cooling rack to cool completely before slicing.

Check this out: I made gluten-free Nanaimo bars!  This was my first attempt at [...]]]> The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Check this out: I made gluten-free Nanaimo bars!  This was my first attempt at gluten-free baking, and I’m very pleased with the results.  So pleased that I ate the whole batch (with a little help, of course).

I had never even heard of Nanaimo bars, but now I’m a huge fan.  Curious about these unique dessert bars?  Read on.

Canada is hosting the Olympics in just a couple of weeks, so the Daring Bakers were challenged to make this traditional Canadian dessert to celebrate.  I always love to sample a new regional food.  Since I’m a cartographer, I always begin by locating the area on a map.

Then I read up on the history a bit.  According to the city of Nanaimo, a local woman submitted her dessert bar recipe to a magazine contest.  She called the recipe “Nanaimo bars”.  The recipe won, making the city as popular as the bars.

I made a few adjustments to the recipe that was given.  Since these bars come from Canada, I just couldn’t resist adding pure maple syrup to the middle layer (and a maple sugar candy on top!).  I also couldn’t find the custard powder that is called for in the middle layer, so I substituted cornstarch.

We were able to choose whether to make the graham crackers gluten-free.  I took the challenge because I had never baked gluten-free before.  I couldn’t find the sorghum flour but I did find brown rice flour, which Lauren had listed as a substitution.  The crackers came out delicious!  I’m now in love with sweet rice flour.  It has such a smooth, silky feel when using it to shape the dough.  The flours that I used are shown below.

Blending the butter in by hand is tough but rewarding work!  Who needs a food processor when you’ve got a pastry blender?

I used local orange blossom honey to sweeten the graham crackers.

Rolling out the graham crackers was no problem at all with a lot of sweet rice flour and some parchment paper!

The graham crackers came out sweet and crunchy.  Just perfect for crumbling!  Or for eating right away.  I was so happy to have lots of leftovers after making the Nanaimo bars!

I was too busy worrying about the chocolate and egg in the double boiler (see my notes in the recipe below) that I didn’t get any photos of the process, but you can see the finished bars below.

So rich and chocolatey!  I’m ready to take a trip to Nanaimo to try the original!

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Gluten-Free Graham Wafers

1 cup sweet rice flour (also known as glutinous rice flour)
3/4 cup tapioca starch/flour
1/2 cup brown rice flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon salt
7 tablespoons unsalted butter, cut into 1 inch cubes, cold
1/3 cup honey
5 tablespoons heavy cream
2 tablespoons vanilla extract

In a large bowl, combine the flours, brown sugar, baking soda, and salt.  Using a pastry blender, cut in the cold butter until the mixture resembles a coarse meal.  You should not be able to see any butter chunks.

In a small bowl, whisk together the honey, cream, and vanilla extract.  Pour into the flour mixture and stir gently until the mixture comes together.  It will be very sticky.

Turn the dough out onto a work surface floured generously with sweet rice flour.  Pat the dough into a rectangle about 1 inch thick.  Wrap well with plastic wrap and refrigerate until firm (3 hours to overnight).

Divide the dough in half, and keep one half wrapped up and refrigerated.  Roll the first half between two pieces of floured parchment paper, until it is approximately 1/8 inch thick.  Cut into squares and transfer dough, still in parchment, to a baking sheet.  Refrigerate for 30-45 minutes, until firm.  Repeat with the second half of dough.

Preheat the oven to 350° with the rack on the upper position.  Remove the dough from the refrigerator, and peel off the top sheet of parchment.  Prick the wafers lightly with a fork in two or three rows.  Bake the dough for 25 minutes or until the edges start to brown.  Place the baking sheet on a cooling rack to cool completely.

To make crumbs for Nanaimo bars, crush about 1/3 of the wafers.  Use a food processor, or place wafers in a large ziploc bag and smash with a rolling pin (the latter method is more fun, in my opinion!).

Nanaimo Bars

Bottom Layer:

1/2 cup unsalted butter
1/4 cup granulated sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 1/4 cup graham wafer crumbs, recipe above
1/2 cup almonds, finely chopped
1 cup unsweetened shredded coconut

Prepare an 8 inch x 8 inch pan by lining with two 8 inch wide strips of waxed paper in opposite directions, making sure that the paper reaches over the top edge of the pan.

Using a double boiler or a heatproof bowl placed over a saucepan of water, melt the butter, sugar, and cocoa powder over low heat.  Add the egg and stir until thickened (see note below).  Remove from heat and stir in graham wafer crumbs, almonds, and coconut.  Press mixture firmly into pan, and place in the refrigerator to chill while you prepare the middle layer.

A note about the egg: when I added the egg to the heated mixture, it separated and started to curdle.  I am assuming that this happened because the mixture was too hot, or the egg was too cold when I added it.  I removed the mixture from the heat at this point and stirred it, hoping that it would come together.  It didn’t, but I soldiered on.  The bars still turned out delicious.

Middle Layer:

1/2 cup unsalted butter, room temperature
2 tablespoons heavy cream
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 tablespoon cornstarch
2 cups powdered sugar

Using an electric mixer, beat the butter until soft.  Add the cream, maple syrup, and vanilla and beat until combined.  With the mixer on low speed, slowly add the cornstarch and powdered sugar.  Beat for about 5 minutes, or until smooth.  Remove the pan from the fridge, spread maple mixture evenly over the bottom layer, and return to fridge to chill while you prepare the top layer.

Top Layer:

4 ounces semi-sweet or bittersweet chocolate
2 tablespoons unsalted butter

Using a double boiler or a heatproof bowl placed over a saucepan of water, melt the chocolate and butter over low heat.  Cool the mixture, then pour over the middle layer and spread to coat.

Chill the bars overnight before slicing.  To facilitate clean slices, use a knife dipped in hot water and dried off to cut the bars.