Baking is my Zen: October 2011

Monday, October 31, 2011

PINK Italian Cream Cake ~ Go Passionately Pink for the Cure

Susan G. Komen CEO~Too Much Pink Is Never Enough

Hopefully the cure for cancer will be found soon!

Though October is the month where fundraising is a huge focus, it doesn’t end this month.

Fundraising is vital.

Next month, I’ll be hosting a bake sale to raise funds for

Susan G. Komen for the Cure via Passionately Pink for the Cure.

Completed a month of photos in October dedicated to Breast Cancer Awareness Month.

My Susan G. Komen for the Cure photos can be found on

flickr under my profile name, bakingismyzenllc.

Enjoy a great song by Melissa Etheridge who is also a breast cancer survivor.

I Run For Life

Artist: Melissa Etheridge
Anjelica's "Crazy Hope" – music video

I will be raising money for SUSAN G. KOMEN for the CURE (Passionately Pink for the Cure).

Started a team called

GET YOUR PINK ON with Baking is my Zen. (Team ID#10864095).

If you’re interested in donating:

Just go to http://www.passionatelypink.org/.

Click on ‘GIVE TO A TEAM”.

Team Name: GET YOUR PINK ON with Baking is my Zen

Team ID#: 10864095

You’ll receive an electronic receipt when donating online.

Every dollar counts. Thank You for your donation!

UPDATE: 11/15/11

Bake sale of 11/13/11 is done. I started this endeavor late and wasn’t able to get a good location. Going forward, I plan to start earlier to get a prime location.

A few things I will consider next time for a profitable bake sale. Here goes:

· Location, location, location! Pick a location with a lot of foot traffic.

· Hours of Operation: Sell for as many hours in the day as possible to rack up sales.

· Advertising: Make sure to spread the news of the bake sale by word of mouth, distributing flyers and mentioning it online.

Thank you’s go out to:

Winners of the Bake Sale’s Drawing: Bed, Bath & Beyond $20 Gift Certificate:

A Special THANK YOU to those who provided baked goods for the bake sale:

Baker’s Treat Catering and Cafe

415 Amwell Road
Hillsborough, NJ 08844

908-829-3361

Other Baker’s Treat Locations:

42 State Route 12

Flemington, New Jersey 08822

908-782-9449

9B Church Street
Lambertville, NJ 08530
609-397-2272

40 North Bridge Street
Somerville, NJ 08876

908-526-5050

Mediterraneo Bakery

465 W Union Ave
Bound Brook, NJ 08805

(732) 356-6077

Raritan Pastry Shop

49 W Somerset St
Raritan, NJ 08869

(908) 725-2196

Thank you Jody for your wonderful customer service!

Gaston Avenue Bakery

85 North Gaston Avenue

Somerville, NJ, 08876

(908) 722-0511

Items not sold at the bake sale were donated to the Ozanam Inn, a men’s shelter.

Ozanam Inn

20 Abeel St
New Brunswick, NJ 08901

(732) 729-0850

~ ~ ~ ~ ~ ~ ~ ~ ~

What to bake? How about a PINK Italian Cream Cake?

I was able to find some pink ribbons to adorn the cake.

The recipe photo tutorial can be found on my blog post,

A Heavenly Visit ~ Italian Cream Cake, dated August 18, 2011.

PINK Italian Cream Cake

(From Beth Lott's Mom)

Recipe courtesy Emeril Lagasse

Adapted by Carmen Ortiz of Baking is my Zen

Total Time: 1 hr 2 min

Prep 35 min

Inactive 2 min

Cook 25 min

Yield: 1 (3-layer) cake, servings 10

Level: Intermediate

Ingredients

cake:

1/2 cup shortening, room temperature

1 stick butter, room temperature

2 cups sugar

5 eggs, separated and at room temperature

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, at room temperature

2 cups shredded coconut

1 cup finely chopped pecans or walnuts

1 teaspoon vanilla extract

FROSTING:

1 (8-ounce) package cream cheese, at room temperature

1/4 cup butter, (2 oz) softened at room temperature 1 teaspoon vanilla

1 (16-ounce) box powdered sugar, sifted

3/4 cup finely chopped pecans or walnuts

1/8 teaspoon salt (my addition)

Food coloring – Brand: Wilton: Color: Red-Red (use just a drop or two for a pink hue)

COCONUT SIMPLE SYRUP: (optional-my addition)

1 cup water

1 cup sugar

6 tablespoons cream of coconut (Coco Lopez brand) –add more if desired

Directions:

1. Preheat the oven to 325 degrees Fahrenheit.

2. Grease and flour 3 (9-inch) cake pans. (I use oil spray and parchment paper).

3. Measure out all your ingredients.

4. Put egg whites in a mixing bowl, have beaters ready. Set aside.

5. Sift and mix the flour, baking soda and salt together into a bowl. Set aside.

6. In the bowl of an electric mixer, cream the shortening, butter and sugar until light and fluffy, (about 5 minutes). Scrape the bowl down with a spatula

7. Add the egg yolks 1 at a time, beating well after each addition. Scrape the bowl down with a spatula to incorporate the batter and eggs.

8. With the mixer on LOW speed, add the dry sifted ingredients in batches alternately with the wet ingredient, buttermilk. Begin and end with the dry ingredients. (Namely: add 1/3 dry, ½ wet, mix till combined, add 1/3 dry, ½ wet, mix till combined, add 1/3 dry and mix till combined). DO NOT OVERBEAT.

9. EGG WHITES: In a separate bowl, beat the egg whites until stiff and GENTLY FOLD into the prepared batter.

10. Add the coconut, chopped pecans and vanilla and fold into the batter.

11. Divide the batter among the 3 prepared cake pans.

12. Bake for about 25 minutes, or until golden brown and a tester come out clean when inserted into the middle of each cake.

13. Set aside the cooling racks for the 3 cakes. (I lightly spray the racks with oil. I use PAM)

While the cake is baking, prepare the frosting.

1. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy.

2. Add the sifted powdered sugar and salt. *Add a drop or two of food coloring. Mix until thoroughly combined.

3. Add the nuts and fold together.

4. Keep refrigerated until you are ready to frost the cake.

COOLING BAKED CAKES:

1. Allow the cakes to cool in the pans for about 10 minutes.

2. Turn cakes out onto wire racks to finish cooling.

Coconut Simple syrup:

You can probably half the recipe for the syrup. There will be syrup leftover.

1. Add one cup water and one cup sugar in a saucepan.

2. Stirring occasionally, mix until sugar is dissolved.

3. Remove from heat.

4. Pour syrup in a bowl.

5. Cool completely.

6. Open the can of cream of coconut.

7. Spoon out about 3 tablespoons (or more) into a small bowl.

8. Microwave the cream of coconut until it is thick but pourable.

9. For EACH cake layer: combine and mix 2 tablespoons simple syrup and 2 tablespoons cream of coconut. (you can increase or decrease these amounts)

Frost the cooled cakes:

1. Poke holes in the cooled cake layers.

2. Brush layers with coconut simple syrup.

3. Stack the layers with the frosting.

4. Frost the sides and top.

Enjoy your baking and remember to

GET YOUR PINK ON with Baking is my Zen.

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Happy Halloween Treat: Pumpkin Brownies

BOO!

Looking for a quick TREAT for your kids or party on HALLOWEEN?

How about baking a batch of brownies?

In keeping with the color theme, Pumpkin Brownies would be ideal.

The pumpkin in the brownies give it an orange hue.

This recipe is simple to make, a different twist to the typical brownie and most of all, delicious!

The Pumpkin Brownies recipe photo tutorial can be found on my blog post,

Pumpkin Brownies ~ Fall Comfort, dated 10/19/11.

Pumpkin Brownies ~ Fall Comfort

By Food City TV

Adapted by Carmen Ortiz of Baking is my Zen

Yields: 16 servings

Ingredients
¾ cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups sugar
2 teaspoons vanilla
3 eggs
¼ cup cocoa powder
½ cup chocolate chips
½ cup pumpkin puree
½ cup walnuts, chopped
1 teaspoon cinnamon
½ teaspoon cloves (I use pumpkin spice)
½ teaspoon nutmeg (I use pumpkin spice)

Directions

1. Preheat oven to 350 degrees.

2. Line an 8 x 8-inch baking pan with foil and spray with cooking spray.

3. dry ingredients: In a small bowl mix together flour, baking powder and salt; set aside.

4. wet ingredients: In a large bowl combine butter, sugar, and vanilla; beat in eggs one at a time with a spoon (I use a wisk).

5. Gradually add dry ingredients to wet and stir until batter is well blended. DO NOT OVERMIX.

6. Divide batter into 2 separate bowls:
BOWL 1: Blend in cocoa powder and chocolate chips.

BOWL 2: Blend in pumpkin puree, walnuts, cinnamon, (cloves and nutmeg-I use pumpkin spice instead).

7. Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture.

8. Repeat layers: Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture

9. Smooth out the top with spatula. Gently swirl two batters together. (I don’t swirl the batter).

10. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.

11. Cool pan of brownies on cooling rack.

12. Remove from pan.

13. Cut into bars or shapes and enjoy.

Happy Halloween! Be Safe!

Carmen

Baking is my Zen…sweet nibbles for the soul

Saturday, October 22, 2011

Pumpkin Chocolate Cake ~ Fall Comfort

This is my final post for my dessert series, Pumpkin ~ Fall Comfort.

This week I posted desserts on my blog which had pumpkin as an ingredient.

When I think of the Fall, I think of Pumpkins…it’s a Fall comfort.

Below are the pumpkin dessert recipes posted to my blog this week:

Harvest Pumpkin Scones ~ Fall Comfort

Pumpkin Caramel Bars with bacon ~ Fall Comfort

Salted Pumpkin Caramels – Harvest Comfort

Pumpkin Brownies ~ Fall Comfort

Pumpkin Mousse ~ Fall Comfort

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Pumpkin Chocolate Cake

The Pumpkin Chocolate Cake recipe was created by Jacques Torres and Judith Choate.

I had the pleasure of meeting Jacques Torres at The French Culinary Institute while taking a pastry techniques course at FCI.

The cake recipe calls for a 6-cup bundt pan. I didn’t have this size pan. I used a 12-cup pan instead. Since I did not use the correct size bundt pan, my cake did not have the height which a 6-cup bundt pan would have produced. Will make it again because this cake is wonderful.

Nordicware makes this bundt pan.

Here are some details if you’d like to purchase one.

Platinum 6 cup Bundt Pan

Item Number: 51237

Smaller version of the Anniversary Bundt Pan. Great for dessert for a smaller group.

Original Cast Aluminum Bakeware provides fine details and superior baking performance. Distinctive premium nonstick interiors allow for quick release and easy cleanup. Heat reflective silver platinum exteriors ensure uniform browning. Limited Lifetime Warranty.

Product Dimensions

Length: 9.25 in (23.5 cm)

Width: 8.125 in (20.65 cm)

Height: 3.25 in (8.26 cm)

Now, off to the kitchen to bake. I will show the cake with powdered topping, not the chocolate glaze.

Pumpkin Chocolate Cake ~ Fall Comfort

From the book A Year in Chocolate by Jacques Torres and Judith Choate

Seen in the website cookstr.com

Adapted by Carmen Ortiz of Baking is my Zen

Yield : Makes one 8-inch Bundt cake

Ingredients

½ cup (1 stick) plus 1 tablespoon unsalted butter

¾ cup light brown sugar

2 large eggs, at room temperature

1 cup canned pumpkin purée

1¼ cups cake flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg (I use pumpkin spice instead)

¼ teaspoon ground cloves (I use pumpkin spice instead)

¼ teaspoon salt

3 ounces (½ cup) chopped 60% bittersweet chocolate

½ cup dried cranberries

½ cup chopped walnuts

POWDERED TOPPING - OPTIONAL

2 tablespoons confectioners’ sugar, optional

1 tablespoon Dutch-processed cocoa powder, optional

Chocolate glaze - optional

8 ounces bittersweet chocolate, finely chopped

1 cup heavy cream

Directions

1. Preheat the oven to 350°F.

2. Lightly butter and flour a 6-cup Bundt pan. Set aside.

3. Roast the chopped walnuts for about 6-8 minutes. (Optional).

4. Place the butter in the bowl of an electric mixer fitted with the paddle.

5. Beat on medium speed to just soften..

6. Add the brown sugar and beat for about 4 minutes, or until very light and creamy.

7. Reduce the speed to low and add the eggs, one at a time, beating (medium speed) well after each addition.

8. Add the pumpkin and beat to blend.(on low speed)

9. Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture.

10. Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture.

11. When well blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.

12. Scrape the batter into the prepared pan.

13. Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.

14. Remove from the oven and invert onto a wire rack..

15. Remove the pan and allow the cake to cool to room temperature.

16. When cool, transfer the cake to a serving plate, placing the decorative side up.

For a Powered Topping:

Place the confectioners’ sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.

For a Chocolate Glaze:

For a more elegant cake, omit the dusting and drizzle the cooled cake with Chocolate Glaze.

1. Place the chocolate in a heatproof bowl. Set aside.

2. Place the cream in a medium heavy-bottomed saucepan over medium heat and bring to a boil.

3. Immediately remove from the heat and pour over the chocolate.

4. Let rest for a few seconds and then begin incorporating the cream into the chocolate by mixing with a rubber spatula.

5. When well blended, drizzle over the cooled cake.

6. Let stand for a few minutes to harden slightly before cutting.

SERVING:

Cut into slices and serve.

The cake will keep, covered and refrigerated, for up to 4 days or frozen for up to 3 months.

RECIPE PHOTO TUTORIAL BY

CARMEN ORTIZ OF BAKING IS MY ZEN

Pumpkin Chocolate Cake ~ Fall Comfort

From the book A Year in Chocolate by Jacques Torres and Judith Choate

Seen in the website cookstr.com

Adapted by Carmen Ortiz of Baking is my Zen

Yield : Makes one 8-inch Bundt cake

Directions

Preheat the oven to 350°F.

Lightly butter and flour a 6-cup Bundt pan. Set aside.

(I used oil spray and cocoa flour. Next time will use butter.)

Roast the chopped walnuts for about 6-8 minutes. (Optional).

Place the butter in the bowl of an electric mixer fitted with the paddle.

Beat on medium speed to just soften.

Add the brown sugar and beat for about 4 minutes, or until very light and creamy.

Reduce the speed to low and add the eggs, one at a time, beating (medium speed) well after each addition.

Add the pumpkin and beat to blend.(on low speed)

(It looks curdled. But, it’s not a problem.)

Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture.

Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture.

When well blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.

Scrape the batter into the prepared pan.

Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.

Remove from the oven and invert onto a wire rack..

(Optional: Wait about 10 minutes before inverting cake.)

Run a knife around edges to loosen cake from the sides.

Remove the pan and allow the cake to cool to room temperature.

When cool, transfer the cake to a serving plate, placing the decorative side up.

For a Powered Topping:

Place the confectioners’ sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.

Look forward to making this again using the correct pan size (6-cup bundt pan).
Will also try the chocolate glaze next time.

Here you can see the cranberries and chocolate pieces in the Pumpkin Chocolate Cake…so good!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul