April's Daring Baker Challenge

These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pops can be jazzed up with different toppings, and they are FUN…just right for a party.

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


Makes 30 – 40 Pops

Ingredients

5 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
2 tablespoons vegetable shortening
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 confectionary chocolate pieces) as needed.

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

Hope you enjoy them as much as my co-workers and I did :)

Daring Bakers...is it really for me?

What did I get myself into again this month? This month's challenge (March) was going to be the Perfect Party Cake courtesy of Dorie Greenspan's Baking from my Home to Yours... Making cakes overwhelm me but I can't say that I don't love to devour them. This one was no exception. Not wanting to experiment away from the original recipe (and risk making something that was not edible) I stayed true to the recipe...

PERFECT PARTY CAKE



Words from Dorie

Stick a bright-coloured Post-it to this page, so you’ll always know where to turn for a just-right cake for any celebration. The original recipe was given to me by my great dear friend Nick Malgieri, of baking fame, and since getting it, I’ve found endless opportunities to make it – you will too. The cake is snow white, with an elegant tight crumb and an easygoing nature: it always bakes up perfectly; it is delicate on the tongue but sturdy in the kitchen – no fussing when it comes to slicing the layers in half or cutting tall, beautiful wedges for serving; and, it tastes just as you’d want a party cake to taste – special. The base recipe is for a cake flavoured with lemon, layered with a little raspberry jam and filled and frosted with a classic (and so simple) pure white lemony hot-meringue buttercream but, because the elements are so fundamental, they lend themselves to variation (see Playing Around), making the cake not just perfect, but also versatile.

For the Cake

2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream

1 cup sugar
4 large egg whites
3 sticks unsalted butter, at room temperature
¼ fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing

2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut

Getting Ready

Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake

Sift together the flour, baking powder and salt.

Whisk together the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.

Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.Remove the bowl from the heat.Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

During this time the buttercream may curdle or separate – just keep beating and it will come together again.On medium speed, gradually beat in more lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake

Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.Spread it with one third of the preserves.Cover the jam evenly with about one quarter of the buttercream.Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

Serving

The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Playing Around

Since lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum or blueberry jam.

Fresh Berry Cake

If you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit. You can replace the coconut on top of the cake with a crown of berries, or use both coconut and berries. You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – before serving.


Enjoy!

What did I get myself into?

I decided to join the Daring Bakers Challenge and of all recipes to start with, this month our challenge was Julia Child's French Bread hosted by Bread Chick Mary of The Sour Dough and Sara of I Like to Cook.

My biggest fear about baking has always been making my own bread although deep down inside I always wished I was a natural baker… so for 25 days of the month of February, I procrastinated and questioned dropping out of this month’s challenge. If I hadn’t done it this month, I don’t think I’d have ever have tried making it on my own. Can’t believe what a wonderful support team the girls on DB are. After having looked at the 16 page recipe and 7-9 hours needed to complete this recipe, I had to ask my sister for help. She was able to condense the recipe down to 1 ½ pages… I was starting to see some light at the end of the tunnel.

I made the recipe and it wasn’t as difficult as I had thought. The hardest part of this challenge was to wait 2 hours for the bread to cool and with the apartment smelling like fresh bread, after about an hour of waiting, hubby and I caved in… We cut a piece and as we spread the butter, slowly seeing it melt, I instantly knew this was going to be heaven. I’ve been won over and will definitely have to try this recipe once again…

Pain Francais (French Bread)
(From Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Beck)

Recipe Quantity:
3 - baguettes (24” x 2”) or batards (16” x 3”)

Making French Bread:

Step 1: The Dough Mixture

(1 ¾ tsp) 1 package dry active yeast
1/3 cup (75ml) warm water,
3 ½ cup all purpose flour, measured by scooping
dry measure cups into flour and sweeping off excess
2 ¼ tsp salt
1 ¼ cups tepid water

Directions

Stir the yeast in the 1/3 cup warm water and let liquefy completely while measuring flour into mixing bowl. When yeast has liquefied, pour it into the flour along with the salt and the rest of the water.

Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough and making sure that all the bits of flour and unmassed pieces are gathered in. Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky.

Depending the humidity and temperature of your kitchen and the type of AP flour your use, you may need to add additional flour or water to the dough. If the dough is super sticky, add additional flour one handful at a time until the dough is slightly sticky and tacky but not dry. If the dough is dry and feels hard, add 1 Tbsp of water a time until the dough is soft and slightly sticky.

Turn dough out onto kneading surface, dough will be soft and sticky. Let the dough rest for 2 – 3 minutes.

Step 2: Kneading

Start kneading by lifting the near edge of the dough and flipping the dough over onto itself. Scrape dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly. In 2 -3 minutes the dough should have enough body so that you can give it a quick forward push with the heel of your hand as you flip it over. Continue to knead rapidly and vigorously in this way. If the dough remains too sticky, knead in a sprinkling of flour. The whole kneading process will take 5 – 10 minutes. Let dough rest for 3 – 4 minutes. Knead by hand for a minute.

Step 3: First Rising

You now have approximately 3 cups of dough that is to rise to 3 1/2 times its original volume. Wash and fill the mixing bowl with 10 1/2 cups of tepid water (70 – 80 degrees) and make a mark to indicate that level on the outside of the bowl. Pour out the water, dry the bowl, and place the dough in it (Very lightly grease the bowl with butter or kitchen spray as well to prevent the risen dough from sticking to the bowl).

Cover the bowl with plastic, and top with a folded bath towel. Let rise free from drafts. Dough took 3 hours to rise to 10 1/2 cups. (I had the oven on at 300 degrees the entire time to keep the apartment warm). When fully risen, the dough will be humped into a slight dome.

Step 4: Deflating and Second Rising

With a rubber spatula, dislodge dough from inside of bowl and turn out onto a lightly floured surface, scraping bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour. Lightly flour the palms of your hands and flatten the dough firmly but not too roughly into a circle, deflating any gas bubbles by pinching them. Lift a corner of the near side and flip it down on the far side. Do the same with the left side, then the right side. Finally, lift the near side and tuck it just under the edge of the far side. The mass of dough will look like a rounded cushion. Slip the sides of your hands under the dough and return it to the bowl. Cover and let rise again, this time to not quite triple, but again until it is dome shaped and light and spongy when touched. Dough took 2 hours to rise.

Step 5: Cutting and resting dough before forming loaves

Loosen dough all around inside of bowl and turn out onto a lightly floured surface. Making clean cuts with a large knife, divide the dough into 3 equal pieces for long loaves (baguettes). After you have cut each piece, lift one end and flip it over onto the opposite end to fold the dough into two; place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming.

Step 6: Forming the loaves

After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining ones covered.Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8 to 10 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them. Fold the dough in half lengthwise by bringing the far edge down over the near edge. Being sure that the working surface is always lightly floured so the dough will not stick and tear, seal the edges of the dough together. Flatten the dough again into an oval with the palms of your hands. Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand. Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens. Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet.

Step 7 &8: Final Rise

Sprinkle the baking sheet with corn meal and place the baguette dough on it. Cover with plastic and towel once again and let rise for an additional hour. Preheat oven to 450 degrees about 30 minutes before estimated baking time.

Step 9: Slashing top of the dough – la coupe.

The top of each piece of dough is now to be slashed in several places. I made 3 slashes with some cooking scissors I had handy.

Step 10: Baking – about 25 minutes; oven preheated to 450 degrees (230 degrees C).

As soon as the dough has been slashed, moisten the surface with a soft brush dipped in cold water and slide the baking sheet onto rack in upper third of preheated oven. (I placed a bowl of water with ice cubes on the lower rack to create some steam in the oven) Rapidly paint with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped.

If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide the baking sheet out of oven.

Step 11: Cooling – 2 to 3 hours

Cool the bread on a rack so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.

This is what mine looked like when all was said and done...

and here's a picture of my sister's French bread...its funny how we can all have the same recipe but end up with a very different end product.

Here's looking forward to next month's challenge. Enjoy!