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Adventures in Baking... - Jamieson Cobleigh

About Adventures in Baking...

Previous Entry Adventures in Baking... Jun. 14th, 2004 @ 02:26 pm Next Entry
I have three events this week that I needed to bake for, so yesterday, I did all of the baking for the week.
  • Bun Bars
    Makes one 9x13 pan
    • 12-oz. package Chocolate Chips
    • 12-oz. package Butterscotch Chips
    • 18-oz. jar Creamy-Style Peanut Butter
    • 16-oz. jar Dry-Roasted Peanuts
    • 1 cup Butter (2 sticks)
    • 2/3 cup Milk
    • 1 small package Vanilla Pudding (NOT Instant)
    • 2 lbs. Confectioner's Sugar (Yes, 2 pounds)

    Melt chocolate chips, butterscotch chips, and peanut butter in a non-stick saucepan over low heat, stirring occasionally to blend ingredients. Spread half of the mixture in a lightly buttered 10- by 15-inch jelly roll pan (or 9- by 13-inch baking pan), reserving the rest. Chill pan to firm.

    While the reserved half of the creamy mixture is still warm, add dry-roasted peanuts and blend with a wooden spoon to combine evenly.

    In a separate non-stick saucepan, combine butter or margarine, milk, and pudding over medium heat. Bring the mixture to a boil, stirring constantly. Add confectioner's sugar and blend while boiling. Remove from heat, let cool for about 5 minutes, then spread this creamy filling over the refrigerated portion of the chip mixture.

    Spread or spoon the still-soft peanut-and-chip mixture evenly over the top of the creamy center. You may need to re-heat the chip-and-peanut mixture in the microwave if it's not soft enough to evenly distribute over the creamy center filling. Chill to harden bars. Use a sturdy knife to cut into bars or about 1-inch squares, and serve. Refrigerate to store.

  • Chocolate Brownies with Peppermint Patties
    Makes one 9x13-inch pan
    • 10 ounces semisweet or bittersweet chocolate, chopped
    • 4 ounces unsweetened chocolate, chopped
    • 16 tablespoons (2 stick) unsalted butter, cut into quarters
    • 6 tablespoons cocoa powder
    • 3 large eggs
    • 2 1/2 cups sugar
    • 4 teaspoons vanilla extract
    • 1 teaspoon salt
    • 2 cups all-purpose flour
    • 28-32 peppermint patties

    Adjust oven rack to lower-middle position and heat oven to 350F. Spray 9x13-inch baking pan with nonstick vegetable cooking spray. Fit one sheet of aluminum foil lengthwise in bottom of greased pan, pushing it into corners and up sides of pan, being sure to leave an overhang to help in removing the baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

    In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

    Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined.

    Pour a little bit less than half of the batter into prepared pan, spread into corners, and level surface with rubber spatula. Layer peppermint patties on top of the batter. Pour the remaining batter on top and level surface with rubber spatula. Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.

  • Chocolate Cream Pie
    Makes one 9-inch pie

    Do not combine the yolks and sugar in advance of making the filling–the sugar will begin to denature the yolks, and the finished cream will be pitted.
    For the crust:
    • 16 Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups
    • 2 tablespoons unsalted butter, melted and cooled
    For the filling:
    • 2 1/2 cups half-and-half
    • Pinch salt
    • 1/3 cup sugar
    • 2 tablespoons cornstarch
    • 6 large egg yolks, room temperature, chalazae removed
    • 6 tablespoons cold unsalted butter, cut into 6 pieces
    • 6 ounces semi- or bittersweet chocolate, finely chopped
    • 1 ounce unsweetened chocolate, finely chopped
    • 1 teaspoon vanilla extract
    For the topping:
    • 1 1/2 cups cold heavy cream
    • 1 1/2 tablespoons sugar
    • 1/2 teaspoon vanilla extract
    For the crust: Adjust oven rack to middle position and heat oven to 350F. In bowl of food processor fitted with steel blade, process cookies with 15 one-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (Alternatively, place cookies in large zipper-lock plastic bag and crush with rolling pin.) Transfer crumbs to medium bowl, drizzle with melted butter, and use fingers to combine until butter is evenly distributed. Pour crumbs into 9-inch Pyrex pie plate. Press crumbs evenly onto bottom and up sides of pie plate. Refrigerate lined pie plate 20 minutes to firm crumbs, then bake until crumbs are fragrant and set, about 10 minutes. Cool on wire rack while preparing filling.

    For the filling: Bring half-and-half, salt, and about 3 tablespoons sugar to simmer in medium saucepan over medium-high heat, stirring occasionally with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small bowl, then sprinkle over yolks and whisk, scraping down sides of bowl, if necessary, until mixture is glossy and sugar has begun to dissolve, about 1 minute. Whisk yolks thoroughly in medium bowl until slightly thickened, about 30 seconds. When half-and-half reaches full simmer, drizzle about 1/2 cup hot half-and-half over yolks, whisking constantly to temper; then whisk egg yolk mixture into simmering half-and-half (mixture should thicken in about 30 seconds). Return to simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.

    Off heat, whisk in butter until incorporated; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crust. Press plastic wrap directly on surface of filling and refrigerate pie until filling is cold and firm, about 3 hours.

    For the topping: Just before serving, beat cream, sugar, and vanilla in bowl of standing mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 20 seconds. Spread or pipe whipped cream over chilled pie filling. Cut pie into wedges and serve.

  • Cheese Pie
    • 8 ounce package cream cheese
    • 1 teaspoon vanilla
    • 1/2 cup powdered sugar
    • 1 pint heavy cream
    • 9-inch graham cracker pie shell

    Beat first three ingredients together.

    Separately beat heavy cream until stiff. Fold whipped cream into cream cheese mixture. Pour into graham cracker pie shell and chill overnight.

  • Toll House Pie
    Makes on 9-inch pie
    • 9-inch pie crust
    • 2 eggs
    • 1/2 cup flour
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 2/3 to 3/4 cup butter, melted
    • 1 cup chocolate chips
    • 1 cup walnuts

    Preheat oven to 325F. Beat eggs untill foamy. Add in flour and sugars. Blend in melted butter. Add chocolate chips and walnuts.

    Put an unbaked 9-inch pie crust in a pie pan. Add batter. Bake for 1 hour. Be sure to put foil on a oven rack under the pie pan since the batter has a tendency to run.

Current Mood: accomplishedaccomplished
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Date:June 15th, 2004 01:15 pm (UTC)
i think i feel sick


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