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Blogs Just Released - Cooking / Chef

  • Vegan dad
    Vegan dad Cory Warren is a husband, vegan dad and podcast host who creates plant-based meal plans. His quick and easy vegan meals help make a plant-based diet for kids simple! Lean Green DAD, provides easy plant-based meals for anyone looking to fuel their plant-based family!
    Written on Friday, 01 November 2019 06:43 in Food - Cookery Be the first to comment! Read 551 times

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Baking Blogs

22 October 2020

Baking Blogs
  • Cream Cheese Filled Carrot Cake Muffins
    22 October 2020

    Cream Cheese Filled Carrot Cake Muffins: The divine flavors of a traditional carrot cake are transformed into a portable breakfast or snack!

    These gems are actually Carrot Cake Cupcakes since I created them from my favorite carrot cake recipe. But since the “frosting” is on the inside, instead of on top, I think they can be an indulgence any time of day!


    The post Cream Cheese Filled Carrot Cake Muffins appeared first on That Skinny Chick Can Bake.

  • Open crumb baguettes
    22 October 2020
    Open crumb baguettes
    Submitted by Doc.Dough on October 21, 2020 - 9:45pm.

    In reviewing a few month's worth of baguettes, I found that a batch from 9/21/20 that had a nice open crumb and an unusually long and high energy mix. It was made with high gluten flour, 68% hydration, long mix time (5 min @speed 0 [low speed], 18 min @4 [high speed]), and 78.6°F dough temperature at end of mix.

    9/21/20 (high gluten flour, 68% hydration)

    To explore the territory, a test sequence was designed to the bake three batches, two (10/18/20 and 10/19/20) using AP flour at 66% and 68% hydration respectively, and one (10/21/20) using high gluten flour at 75% hydration.

    10/18/20 (AP flour, 66% hydration)


    10/19/20 (AP flour, 68% hydration)


    10/21/20 (high gluten flour, 75% hydration)

    The low protein flour and lower (66%) hydration responded well to the long mix times and yielded a reasonably open crumb.  Slightly increasing the hydration (to 68%) did produce a slightly more open crumb, and presented some minor handling issues which were accommodated. While the high gluten flour with a bigger jump in hydration (to 75%) produced an even more open crumb (in keeping with the expectation that higher hydration should open up the crumb if everything else is equal) but at a cost in terms of ease of handling.


    All of these were mixed in a Famag IM-5S with an initial stage (10 min) of mixing at speed 0 to combine the cold autolysed dough with the 12% pre-fermented flour in the levain, followed by 2 minute increments of mixing at speed 4 with total times at speed 4 of 10, 12 and 12 minutes respectively. Final dough temperatures were 78.8°, 79.1°, and 80.1°F.

    So the conclusion seems to be that you can get an open crumb baguette using either high gluten flour or AP flour when you use high intensity mixing for an extended period of time and enhance the open crumb even further when you add more water via bassinage after gluten development.

  • German Apple Cake (Versunkener Apfelkuchen)
    22 October 2020

    This classic fancy-looking cake is quick and easy to make and results in a flavorful, moist, and buttery cake with whole sliced apples on top. Versunkener Apfelkuchen translates to "sunken apple cake” because hasselback-style apples are placed on top of a simple batter, which rises and encases the apples during baking resulting in tender apples peeking out of the golden-brown cake. Make this cake one day in advance as it will become more flavorful and moister as the apples infuse the cake overnight. This authentic German dessert is often served in the afternoon with coffee or tea and is traditionally served with a dusting of confectioners’ sugar and a dollop of sweetened whipped cream. However, this gorgeous cake also makes a festive dessert for the holidays or the perfect ending to a fall-themed dinner.

    Ingredients German Apple Cake
    • 4 small apples (Honeycrisp, Gala, or Pink Lady)
    • ½ cup unsalted butter, room temperature
    • ¾ cup granulated sugar
    • 2 large eggs
    • 2 tsp pure vanilla extract
    • 2 tsp fresh lemon juice
    • 1⅔ cups cake flour
    • 2 tsp baking powder
    • ½ tsp salt
    • ¼ cup whole milk
    • 2 Tbsp sour cream
    • 1 Tbsp unsalted butter, melted
    • 3 Tbsp apricot jam or preserves, hot
    • Confectioners' sugar, for dusting
    Sweetened Whipped Cream
    • ½ cup heavy cream, cold
    • 2 Tbsp confectioners’ sugar
    • ½ tsp pure vanilla extract
    Directions German Apple Cake
    1. Preheat oven to 350°F. Grease the bottom and sides of a 9- or 10-inch springform pan.
    2. Peel, quarter, and core the apples. Thinly slice each quarter lengthwise several times without cutting all the way through so the apples stay in one piece (hasselback style). (The apples will open as they bake.)
    3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 1 minute. Add the sugar and mix until light and fluffy, about 2 minutes.
    4. Add the eggs one at a time beating for 30 seconds on high speed after each addition.
    5. Add the vanilla extract and lemon juice and beat until combined.
    6. In a small bowl, whisk together the cake flour, baking powder, and salt.
    7. With the mixer running on low speed add half of the flour, then the milk, followed by the remaining flour, and then the sour cream. Beat until just combined. Don't overmix!
    8. Transfer the batter into the prepared pan and smooth the top with an offset spatula. Arrange the apple quarters in concentric circles over the entire surface of the batter. Brush the melted butter on top of the apples.
    9. Bake for about 45-50 minutes, or until the apples and crust are lightly browned and a toothpick inserted into the center comes out clean (the apples will not be completely tender).
    10. Transfer the cake to a cooling rack and remove the springform ring. Brush hot apricot jam over the cake and apples right as soon as the cake comes out of the oven. Allow the cake to cool completely.
    11. Dust the cooled cake with confectioners’ sugar and serve with sweetened whipped cream.
    Sweetened Whipped Cream
    1. In a large bowl, use an electric handheld mixer to beat the heavy cream, sugar, and vanilla on high speed until stiff peaks form.
    Barth Bakery (Barth ,Bäckerei) was started around 1933 by my great-grandfather, Gustav Hermann Barth, who was a Master Baker (Bäeckermeister) in Trebnitz, Niederschlesien, Germany. For that reason, we’ve started a small collection of recipes for classic German sweet treats.

    German Bee Sting Cake ,(Bienenstich Kuchen)

    ,,Old German Honey Cookies

    ,,Apfelstrudel (German Apple Strudel)

    ,,German Apple Pancake (Apfelpfannkuchen)

    ,,German Chocolate Cheesecake

  • Whole Wheat Bread from BBA with some modifications
    22 October 2020
    Whole Wheat Bread from BBA with some modifications
    Submitted by dmsnyder on October 21, 2020 - 9:11pm.

    Unlike many bread that are called "Whole Wheat," the one in Peter Reinhart's "Bread Baker's Apprentice" is actually 100% whole wheat. This is a delicious bread that I have made many times but not for several years.

    Today, I altered my usual ingredients in several respects.I have usually made it with a soaker of bulgur and fine milled whole wheat flour. This is the first time I have made this bread with home milled flour. The recipe calls for a soaker of coarsely milled wheat but gives the option of using other grains. For this bake, I used rye chops. I had been wanting to make this bread with white wheat flour for some time, and for today's bake I used freshly milled White Spring Wheat.

    With the exception of those changes in ingredients, I followed Reinhart's formula and procedures as written. Fermentation and proofing were done in a Brød and Taylor Proofing Box at 76ºF. Bulk fermentation was for 1 hr, 45 min. Proofing was for 90 min.

    The crust was slightly chewy. The crumb was very tender - almost cake-like. The flavor was delicious. It was wheaty and sweet, with none of the grassiness found sometimes with whole wheat breads made with red wheats when freshly baked. There was no identifiable rye flavor except maybe a bit of earthiness.

    I can't say my modifications improved on past bakes of this bread, but this was was certainly delicious, and I would not hesitate to make it this way in the future.

    Happy Baking!


  • Wild Mushroom Gruyere Asparagus Beer Casserole With Fried Shallots
    22 October 2020

    Wild Mushroom Gruyere Asparagus Beer Casserole With Fried Shallots, your new favorite side dish! No offense to turkey, but it’s not the star of Thanksgiving, that honor goes to the side dishes. Fight me. Because if I had to choose between a plate full of turkey and a plate of any one side dish, the…

    The post Wild Mushroom Gruyere Asparagus Beer Casserole With Fried Shallots appeared first on The Beeroness.

  • Autumn Kale Harvest Salad with Apple Cider Vinaigrette
    22 October 2020

    This Autumn Kale Harvest Salad brings together the best of fall’s produce into a beautiful salad. It’s made with thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette. It’s healthy, simple, beautiful, and the perfect accompaniment to your holiday meal or autumn... Read More about Autumn Kale Harvest Salad with Apple Cider Vinaigrette

    The post Autumn Kale Harvest Salad with Apple Cider Vinaigrette appeared first on Bakerita.

  • Funfetti Cake Roll
    21 October 2020

    A swiss roll puts a fun twist on a traditional funfetti cake. A soft and fluffy vanilla sponge cake studded with rainbow sprinkles is spiraled with a whipped vanilla cream cheese filling then encased in a white chocolate ganache and topped with a layer of sprinkles for an impressive and colorful dessert. This beautifully light and delicious cake is perfect for birthday parties and other fun celebrations for kids and adults alike.

    Ingredients Funfetti Cake Roll
    • 1 cup cake flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • 4 large eggs, room temperature
    • ¾ cup granulated sugar
    • 4 Tbsp vegetable or canola oil
    • 1½ tsp pure vanilla extract
    • ¼ cup rainbow sprinkles
    • ¼ cup confectioners’ sugar, for rolling
    Whipped Vanilla Cream Cheese Filling
    • ¾ cup heavy whipping cream
    • 4 oz full-fat cream cheese, softened
    • ½ cup confectioners’ sugar
    • ½ tsp pure vanilla extract
    White Chocolate Ganache
    • ½ cup heavy whipping cream
    • 1½ cups white chocolate chips
    • ¼ cup rainbow sprinkles, for topping
    Directions Funfetti Cake Roll
    1. Preheat oven to 350°F. Generously spray a 10x15-inch jelly roll pan with nonstick cooking spray and line the bottom with parchment paper. Spray the parchment paper with nonstick cooking spray and lightly flour the paper. Set aside.
    2. In a small bowl, whisk together the flour, baking powder, and salt until combined.
    3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for 3 minutes. Add the sugar and beat for another 3 minutes on high until pale and frothy. Add the oil and vanilla and mix until incorporated.
    4. Using a rubber spatula, gently fold in the flour mixture just until incorporated. Be sure not to overmix the batter! (The key is to mix gently and not overmix. This will help give your cake a light, airy texture.)
    5. Using a rubber spatula, gently fold in the sprinkles just until incorporated. (Again, be sure not to overmix the batter.)
    6. Pour the batter into the prepared pan and use an offset spatula to evenly spread the batter to the edges.
    7. Bake for 12-13 minutes, or until the top springs back when lightly touched.
    8. While the cake is baking, lay a clean, thin cotton dish towel or tea towel out on a flat surface and sift ¼ cup confectioners' sugar evenly over the towel. (This is to prevent the cake from sticking to the towel while rolling.)
    9. As soon as you remove the cake from the oven, loosen it around the edges and invert it onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together into a log. (If the cake cracks a little, it is okay because it'll be covered with ganache and sprinkles.) Allow the rolled cake to cool completely on a wire rack. (This is the most crucial step as it helps train the cake to roll up nicely once the filling is added later.)
    Whipped Vanilla Cream Cheese Filling
    1. In a medium bowl, use an electric handheld mixer to beat the whipping cream until stiff peaks form; set aside.
    2. In a large bowl, use the mixer to beat the cream cheese, sugar, and vanilla until completely smooth. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Set aside.
    Cake Roll Assembly
    1. Once the cake has cooled completely, carefully unroll the cake onto a cutting board with the towel underneath. Spread the cream cheese filling evenly over the cake, leaving a ½-inch gap around the edges unfrosted (since the filling will spread as you roll it).
    2. Carefully reroll the cake, using the towel as a guide, starting with the same short end you started with before. Place the cake roll on a plate or platter, seam side down. Chill the cake roll for 1 hour.
    White Chocolate Ganache
    1. Place the white chocolate chips in a medium heat-proof bowl. In a small saucepan, heat the heavy cream over low heat until just until simmering. Pour the heavy cream over the white chocolate chips in the bowl. Allow the mixture to stand untouched for 1-2 minutes. Then use a rubber spatula to stir the mixture until melted and completely smooth. Allow the ganache to come to room temperature.
    2. Once the ganache has cooled to room temperature, place the cake roll on a wire rack set over wax paper and pour the ganache over the top of the cake using a spoon or spatula to cover up any exposed cake areas. Allow the chocolate to firm up just slightly, then cover the entire outside with sprinkles. Return the cake to the fridge to chill for about 20 minutes before slicing.
    If there’s no cake, then is it even a birthday party?! No matter your age, everyone deserves a decadent birthday cake to celebrate another year around the sun. Barth Bakery’s birthday cake compendium has all the flavors covered for adults and kids alike. These creative confections are anything but boring and are as delicious as they are fun. All worthy of your special day, these cakes give you the magical opportunity to make a beautiful birthday cake from scratch.

    ,,Double Layer Funfetti Cake with Buttercream Frosting

    ,,Boston Cream Pie

    ,,Pistachio Baklava Cake

    ,,Triple Layer Funfetti Cake with Cream Cheese Frosting

    ,,Gluten-free Coconut Caramel Tres Leches Cake

    ,,Strawberry Shortcake Layer Cake

    ,,Chocolate Cannoli Cake

    ,,Coffee Oreo Crunch Ice Cream Cake

    ,,Baileys Chocolate Brittle Cake

    ,,Carrot Cake Cheesecake Cake

    ,,Blueberry Lemon Cake with White Chocolate Frosting

    ,,Margarita Cake with Tequila Cream Cheese Frosting

  • Mixed Berry Baked Oatmeal
    21 October 2020

    Mornings just got a little bit tastier and a whole lot easier with this quick and easy one-bowl recipe that takes 15 minutes or less to prep. Light, healthy, and made with wholesome ingredients, this delicious and flavorful make-ahead breakfast is perfect for busy weekday mornings or weekend brunch for a crowd. You can bake this oatmeal in advance and reheat individual portions throughout the week or assemble it the night before and pop it in the oven the next morning. This heart healthy baked oatmeal is slightly sweetened with pure maple syrup and studded with mixed berries for added sweetness and tartness, while sliced almonds add a crunchy texture and nutty flavor.

    This recipe is incredibly versatile – you can adapt the flavor by swapping out the fruits, nuts, and spices. Try it with peaches, apples, pecans, nutmeg, honey, or any combination you desire…the possibilities are endless!

    Ingredients Mixed Berry Baked Oatmeal
    • 2 cups old fashioned rolled oats
    • ½ cup sliced almonds
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • 1½ cups unsweetened almond milk, plus additional for serving
    • 1 large egg, beaten
    • ⅓ cup pure maple syrup
    • 1 Tbsp canola or vegetable oil
    • 1 tsp pure vanilla extract
    • ¼ tsp pure almond extract
    • 1½ cups frozen mixed berries, chopped or sliced
    Directions Mixed Berry Baked Oatmeal
    1. Preheat oven to 375°F. Spray a 9x9-inch baking dish with nonstick cooking spray. Set aside.
    2. In a large bowl, stir together the oats, almonds, baking powder, cinnamon, and salt until combined.
    3. In a medium bowl, whisk together the milk, egg, syrup, oil, and extracts until combined.
    4. Add the wet ingredients to the dry ingredients and mix until incorporated.
    5. Gently fold in the chopped frozen berries. Transfer the oatmeal to the prepared baking dish.
    6. Bake for 25-30 minutes, or until the center is just set. (For a firmer bar-like texture, bake for about 35 minutes.) Serve immediately, or cool, cover, and refrigerate to reheat later. To reheat, add a splash of milk, cover, and microwave for 1-2 minutes until warm.
    Oatmeal is not only an easy, comforting, and hearty breakfast option perfect for busy mornings, but it also has several health benefits. Oats are a whole grain, low in saturated fat, high in fiber, naturally gluten-free, and a good source of several vitamins and minerals. Oatmeal can also help lower cholesterol, reduce the risk of heart disease, and fuel your long runs and workouts. Oatmeal is incredibly versatile and has an endless list of flavor combinations that can be mixed and matched. Get creative and try Barth Bakery’s other oatmeal creations:

    ,Apple Cinnamon Overnight Oats

    ,Pumpkin Pie Overnight Oats

  • Poppyseed crusted Yorkville Sourdough Baguettes No. 2
    21 October 2020
    Poppyseed crusted Yorkville Sourdough Baguettes No. 2
    Submitted by Benito on October 21, 2020 - 12:46pm.

    I thought I’d give a go at this formula again making one small change. With my recent experience scoring warm dough I thought I’d skip the final cold proof and be brave and score room temperature baguettes.  The kitchen is much cooler now than before so my usual 30 mins bench proof turned into a 60 mins bench rest.  I now keep the aliquot jar out on the counter with the dough when taken out of the fridge ending cold retard.  I have found it interesting to see how much the aliquot jar has fallen in the fridge almost to the original level at the beginning of bulk fermentation.  After dividing, pre-shaping, bench rest, then final shaping and 60 mins bench rest the aliquot jar rose back up to 20% rise.  Not sure that these are sufficiently fermented, like usual the crumb will tell.

    They were not that much more challenging to score warm, they do wrinkle quite a bit and the seeds of course always mean that I have score twice per score because the first one never quite goes through along the whole length.

    Overall outward appearance is good, some decent ears and grigne.  I’ll post crumb photos after dinner.


  • Dulce de Leche Pumpkin Cupcakes
    21 October 2020

    Dulce de leche is a very popular treat in South America. It is a milk-based caramel. You can find it at the stores (my favorite brand La Lechera) or you can make your own boiling a can of condensed milk but this process takes a bit of your time so I totally recommend buying it at the store.

    And because pumpkin and dulce de leche are 2 of my favorite things, I had to put them together in a cupcake.

    Soft pumpkin spice cupcakes topped with a vanilla-dulce de leche buttercream = Delish!

    Let’s start with the recipe.

    Follow me on Instagram so you can watch the video of how I made these cupcakes. Click HERE.

    Yield 1 dozen cupcakes.

    You can double the ingredients for a bigger batch


    For the pumpkin spice cupcakes

    1 and 1/3 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon baking powder

    1/2 teaspoon salt

    3/4 teaspoon pumpkin pie spice

    (If you don’t have pumpkin pie spice, make your own: 1 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg and a pinch of ground ginger, and just use 3/4 teaspoon of this mixture, you can save the rest)

    7.5 oz. of pumpkin puree (NOT pumpkin pie filling). This would be the half of an 15 oz. can

    1/2 cup white granulated sugar

    1/2 cup light brown sugar

    1/2 cup vegetable oil

    2 large eggs at room temperature

    For the vanilla buttercream

    1/2 unsalted butter at room temperature

    2 cups powdered sugar, sifted

    1 and 1/2 teaspoons vanilla extract

    2 tablespoons cream

    For the dulce de leche swirl

    1 can dulce de leche by La Lechera


    For the pumpkin spice cupcakes

    1.- Preheat oven to 350F. Line your muffin pan with paper liners. Set aside.

    2.- In a bowl mix flour, baking soda, baking powder, salt and pumpkin spice or individual spices. Mix with a fork and set aside.

    3.- In another bowl and using an electric mixer, mix:pumpkin, granulated sugar, light brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer in low speed, add the dry ingredients and beat until you don’t see any leftover flour. Do not overmix.

    4.- Pour batter into each cupcake liner 3/4 full and bake for 20 minutes or until the edges of the cupcakes are a bit golden brown and a toothpick inserted in the center comes out clean or with a few dry crumbs.

    5.- Transfer the pan to a wire rack and let it cool for 5 minutes. Then, transfer the warm cupcakes to a cooling rack and let them cool completely.


    Remember that each oven works different, keep an eye on your cupcakes. After 16-18 minutes of being in the oven, check them out and decide if they need a couple more baking minutes.

    For the vanilla buttercream

    1.- Place butter into a bowl and using a mixer in medium speed beat your butter for 2 minutes. Then, add sifted powdered sugar little by little and cream both ingredients for about 2 minutes. Increase the speed to medium-high speed and mix for 3 more minutes.

    2.- Add in vanilla extract, mix. Add in cream. Mix.

    Now, let’s put the buttercream and dulce de leche together

    1.- Cut a piece of plastic wrap and place it on a flat surface. Spread a good amount of dulce de leche.

    2.- Spread some of the vanilla buttercream on top.

    3.- Roll plastic wrap over to seal it good.

    4.- Carefully place it inside of a piping bag fitted with a piping tip. I used Wilton 1 M tip.

    5.- Frost your cupcakes.


    Don’t refrigerate these cupcakes. Storage them in a container.

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