Chocolate Orange Domes

Today is my sweetheart's birthday, and I decided to bake up something extra special and delicious to celebrate.  This dessert takes a bit of time to put together--there are many steps that requiring freezing.  It also requires 2 silicone half done pans( one smaller than the other) -I ordered mine on Amazon.  Although it is a lengthy process, it is not difficult.  The original recipe appeared on the blog, homecookingadventure.com.  This website has a step by step video to help you along.  I decided to do a chocolate genoise cake layer, and a chocolate mirror glaze.  The original recipe also called for candied orange peel.  I changed that to a layer of orange marmalade, which was easier to find.

Step one:  Orange creme domes (this will be an inner layer)

• 1/3 cup (80ml) orange juice (from about 1 orange)
• 1 tsp (5g) orange zest (from one orange)
• 1 tbsp (15g) sugar
• 2 tbsp (30g) cream
• 1 egg yolk
• 1/2 tsp (2g) gelatin powder
• 1 tbsp (15ml) orange juice
• Beat egg yolk and sugar until light and lemon colored.  Put gelatin powder into the T. of orange juice and mix well.  Allow to sit for 10 minutes.  Combine cream, orange juice and orange zest.  Stir in gelatin.  Blend well.  Pour into small size spherical half domes.  Freeze for 2 hours.
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• Step Two:  Chocolate Genoise (This is the cake layer that will go on the bottom)
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• 20 grams Dutch-processed Cocoa
  20 gram all-purpose flour
  16 grams cornstarch
  3 large egg whites
  100 grams caster sugar
  5 large egg yolks
  40 grams unsalted butter, melted and cooled to room temperature
  
  To make chocolate sponge:
  Preheat oven to 350 degrees. Line 13" x 9" cake pan with parchment paper.
  Sift and combine cocoa, flour and cornstarch. Set aside.
  
  In a clean bowl, using an electric mixer, whisk egg whites until foamy. Add 50 grams sugar and whisk until stiff peaks form and egg whites are glossy. Set aside.
  
  In a separate bowl, using an electric mixer, whisk egg yolks and the remaining 50 grams sugar until pale and creamy.
  
  Add one-third of whipped egg whites into egg yolk mixture and fold in lightly using a spatula. Fold in the flour mixture, followed by cooled melted butter. Add remainder of the whipped egg whites and fold to incorporate completely.
  
  Bake for 15 to 20 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge.  After cooling cut into circles, to match the size of the bottoms of your larger domes.
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• Step Three:  Chocolate Mousse Layer
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  • Chocolate Mousse
  • 5.5 oz (150g) semi-sweet chocolate chips
  • 1/2 cup (120g) whipping cream
  • 2/3 cup (160g) whipping cream (35% fat), chilled
  • 1 tsp (4g) gelatin powder
  • 1 tbsp (20ml) cold water
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  •  In a heat proof bowl place the chocolate and the 1/2 c. whipping cream.  Place over a pan of simmering water.  Stir until the chocolate melts.  Mix well and allow to cool to room temperature.  Mix gelatin and cold water.  Let sit 10 minutes.  Once chocolate is at room temperature, mix in the gelatin.  Whip the cream until soft peaks form.  Fold chocolate into the beaten cream, 1/3 at a time.   Put mousse into a pastry bag, and pipe a large circle into the bottom of each of your large domes, spread to cover sides well.  Put another large dot of mousse into the bottom of the domes.  Take your orange genoise domes out of the freezer. Pop out and place dome sized down into the mousse in your large domes.  Spoon or pipe mousse to cover the  orange layer, covering tops and sides.  Use a knife or flat spatula to even out the bottoms.  
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  • Using a pastry brush, spread Orange Mariner on one side of the cut out chocolate genoise circles.  Spread a little marmalade over the top.  Press, marmalade side down onto the mousse.  Freeze 5 or more hours.    Pop out of domes, place on a wire cooling rack, with a piece of parchment paper underneath.
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• Mirror Glaze
• 6 oz (175g)  chocolate,  shredded or chips
• 1/3 cup (80g) water
• 3/4 cup (150g) sugar
• 3.5 oz (100g) sweetened condensed milk
• 1 tsp (5g) vanilla extract
• 1 tbsp (10g) gelatin powder
• 1/4 cup (60ml) cold water
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• 1. In a small bowl place the gelatin and 1/4 cup ) cold water and let sit for 5-10 minutes. Place the chocolate in a bowl and set aside.
  2. Place water, sugar and condensed milk in a saucepan. Bring it just to a boil and remove from heat. Stir in the gelatin until it is dissolved.
  3. Pour the hot mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Add vanilla extract . Sieve the glaze.  Let  the glaze cool  to 90-95F (32-35C) before pouring over the frozen domes.
  4. Pour the glaze over the domes, carefully transfer the domes to a serving platter and refrigerate for about 1-2 hours.
   

Peach Pie Crumb Bars

Our peach tree gave us a great harvest this year.  Yesterday we decided we had more peaches than we could ever eat fresh..so it was time to look for some peach recipes.  when these bars come out of the oven your house will smell heavenly!  These bars will go to our school potluck tomorrow.  This recipe came from the blog, justsotasty.com.

For an 8" x 8" pan:  (double for a 13" x 9" pan)

Crust:
2/3 c. butter, melted
1 1/4 c. flour
1/2 c. powdered sugar
1/4 t. salt

Whisk the flour, sugar and salt together in a medium sized bowl.  Stir in the butter.  Cover the bottom of your baking dish with parchment paper.  Press the crust into the pan.  Bake at 350 degrees for 15 minutes.  It will be light in color..don't worry it is going to bake more with the peaches and topping.

Peach layer:
3 c. sliced peaches
1/4 c. sugar
2 T. lemon juice
3 T. cornstarch

Mix all ingredients together and pour on top of baked crust.

Crumble layer:
3/4 c. flour
1/4 c. oats, old fashioned works best
1/3 c. brown sugar
1 t. cinnamon
1/3 c. butter, melted

Mix all ingredients together.  Crumble over the peach layer.

Bake at 350 for 35-45 minutes.  The top should be golden.  Cool.

Glaze (optional)

Mix 1 c. powdered sugar, 1/2 t. vanilla, and 4-5 T. milk.   Drizzle over bars.

King Arthur Flour's Victoria Sponge Cake

This weekend I went to a British baking class at King Arthur's Baking Lab.  This was one of the treats we made.  This cake has the texture of a pound cake.  It has a filling of buttercream frosting and jam.

For the cake:
227 grams (1 cup) unsalted butter
225 grams (1 cup plus 2 T.) sugar
1/2 t. vanilla
4 eggs at room temperature
226 grams (2 cups) Self Rising Flour
15 grams (1 T.) milk

In the bowl of an electric mixer cream the butter, sugar, and vanilla on medium speed until light and fluffy.  It should look like cream cheese frosting.
Add the eggs, one at a time, on medium speed.  Beat until smooth.
Sift the flour and fold by hand into the batter.  Then fold in the milk.
Line 2 8" round cake pans with parchment paper, spray parchment with cooking spray.  Divide batter between the two pans, smoothing out the tops.
Bake at 350 degrees for 20 to 25 minutes.  A toothpick inserted in the cake should come out with a few crumbs, not clean.  Cool in pans 10 minutes before removing from the pan.

Choose the nicest looking cake for the top layer and set aside.  It the other has too much of a dome, trim it flat.

Buttercream:
100 grams (7 T.) unsalted butter
1/4 t. salt
200 grams(3/4 c. plus 2 T.) confectioner's sugar, sifted
15 grams (1 T.) cream

Beat butter and salt until soft and creamy.  Add the confectioner's sugar mixing well to combine.  Stream in the cream.  Mix well, until smooth.  Add a little more cream if too thick.

Put buttercream in a pastry bag and pipe small dollops around the outside edge of the bottom cake layer. Evenly spread jam inside the butter cream border.  Place the remaining cake on top, pressing down gently.  If desired sprinkle the top with superfine sugar.

Jam:  128 grams (1/4 c. plus 2 T.) raspberry jam

King Arthur Flour Bakewell Tart

Today I went to a class on British baking.  This is one of the recipes we made.  The recipe makes enough for 2 6” tarts or one 9” tart.

Crust
1/2 c. Unsalted butter
1/4 c. Sugar
1/8 t. Salt
1/2 t. Vanilla
1 egg yolk
1 1/4 c.flour

Line tart pans with parchment paper and then spray with cooking spray.  With a mixer beat together the butter, sugar, salt and vanilla until smooth.  Add egg yolk and mix in completely.  Stir in the flour forming a soft dough.  Turn dough out onto a floured surface and form into a ball.  Divide the ball in half. Pree 1/2 the Doug into the tart pan using your fingers. Start in the middle pressing the dough to the edges.  Press up edges then use a knife to cut off any excess dough that is over the top of the rim.  Using a fork, prick the bottom of the dough.  Refrigerate for 30 minutes.  Remove from refrigerator. Place a coffee filter on top of the dough.  Fill the tart with rice or dry beans. Bake at 375 degrees for 15 minutes.  Cool and remove beans and filter.

Filling
1/4 plus 1 T. Butter
1/2 c. Plus 2 T. Sugar
1/4 t. Salt
1 t. Almond extract
2 eggs
1 1/4c. almond flour
3 T. All purpose flour
Mix the butter, salt, sugar and almond extract just until well combined.  Beat eggs in, one at a time. Add in both flours.

1/4 c. Jam

Divide the jam between the two tarts, spreading over the bottom of the crusts.put 1/2 of the filling into each tart, spreading from the middle toward the edges. Bake at 375 degrees for 20 minutes.

Before serving sprinkle with confectionary sugar.

blueberry Raspberry Coffecake for two

This recipe makes two large single serve coffee cakes.  Not everyone has a large household..some of us are cooking for only one or two people.  This recipe comes from the website, Onedishcookingcom.  If you want a treat, but not a dozen, this recipe is for you.

4 T. Melt d butter
8 T. Sugar
2 egg yolks
1/2 T. Vanilla
10 T. Flour
1/4 t.  Baking powder
1/4 t. Salt
1/4 t. Cinnamon
2 T. Milk
 1/3 c.  Mixed blueberries and raspberries
In a medium sized bowl mix with he butter and sugar.  Add in the egg and vanilla.  Next mix in the flour, baking powder, salt, and cinnamon.  Mix in the milk.  Gently stir in the berries.  In two
6 oz. baking ramekins, spray with cooking spray, and fill each with half the dough.  Bake at 350 degrees for 40 minutes.  I set my ramekins on a baking sheet.

King Arthurs's Flaky Raspberry Turnovers

These are the flakiest, yummiest turnovers ever.  With raspberry season in full swing, they are perfect to make right now.

I found this recipe on King Arthur Flour's website, and after trying their blueberry hand pies with incredible success I just had to try these.  The last batch of raspberries were picked from the garden this morning so it was perfect timing.  These are light and super flakey, and delicious on their own or with some ice cream.

For the raspberry filling:
2 1/4 c. raspberries
 1/2 c. sugar
2 T. King Arthur Clearjell or 3 T. cornstarch
1/4 t. cinnamon
1/2 t. vanilla
In a saucepan whisk together the sugar and clearjell or cornstarch.  Stir in raspberries, cinnamon and vanilla and continue to stir until all ingredients are combined.  Put over medium low heat and cook not over 5 minutes...just until the mixture thickens a little and the raspberries break down.  Put the filling in the refrigerator while you make the dough.

Turnover dough
1 1/4 c. flour
1/2 t. salt
1/2 t. baking powder
1 c. cold butter
1/2 c. plain greek yogurt or sour cream

In a bowl  whisk together the flour, salt and baking powder.  Cut the butter into cubes and add to the flour.  Using a pastry blender work in the butter until it is in small pieces--about the size of peas.
Stir in the yogurt.  You will have to stir a bit, and it will not come totally all together.  Turn out the dough onto a floured counter or board and press the dough together until most of it is joined.  Pat into a rectangle.

 Watch that your board stays floured under the dough at all times or it will stick.  Sprinkle flour on top of the dough and gently roll into a 8" x 10" rectangle.  Fold the left side over toward the center and the fold the right side over that--sort of like a business letter.

 Turn the dough, open fold side toward your and roll out again into an 8" x 10" rectangle.  Fold again into the business letter fold.  Wrap in plastic wrap and place in refrigerator for 30 minutes.

After 30 minutes roll the dough out into a 16" square.  Cut into 16  4" x 4" squares.

Turn a square with the point towards you.  Place about 2 teaspoons of jam just off center (you will be folding the turnover over this.)  Whisk one egg with 1 T. water.  Brush along all edges.

  Fold the turnover by having the top point meet the bottom point.  Using a fork that has been dipped in flour, press along the two open edges of the turnover.  Then taking a knife, or pizza cuttter, trim just a bit off along each of those edges.  This will clean up the look of your turnover and help it get a flakier rise.

If desired, brush the entire crust with egg wash and sprinkle with sugar.
Bake at 400 for 20-25 minutes.

Easy Lemon Bars

It is Father's Day today, and although my own dad passed away this year, I can still honor and celebrate my sweetheart.  One of his favorite treats is lemon bars, so this will be our dessert tonight.
I found this recipe one rockrecipes.com.
For the crust:

• 1 cup cold butter, cut in small pieces
• 1/2 cup sugar
• 2 cups flour 

Cut butter into sugar and flour with a food processor or pastry blender.  It will be powdery.  Grease the bottom of a 13 x 9 baking pan.  Press the dough firmly into the bottom of the pan.  Bake at 350 degrees (or 325 degrees for a glass pan) for 20 minutes.

For the lemon layer

• 1 1/2 cups sugar
• 1/4 cup flour
• 4 eggs
• zest of two lemons, very finely chopped
• juice of 2 lemons, about 2/3 to 3/4 cup juice 

Whisk all ingredients together well until the sugar is dissolved and the egg whites are fully mixed.  Let sit for 10 minutes.  When the crust comes out of the oven, whisk lemon mixture well one more time and then pour over the hot crust.  Return to the oven and bake an additional 20-25 minutes.  Cool completely.  Sprinkle with powdered sugar.

Easy Cherry or Strawberry Cheesecake Bars

These are simple to make and don't require a spring form pan.  Great for a crowd or potluck.

4 c. graham cracker crumbs
1/2 c. butter
1/2 c. sugar

Combine and press into a 13 x 9 baking dish.  Bake at 400 degrees for 15 minutes. Cool.

Beat together:
2 8 oz. pkgs. cream cheese
1/2 c. powdered sugar
1t. vanilla
Beat until well combined then fold in:
1 container Cool Whip

Spread this mixture on top of the crust. 

1 can cherry or strawberry pie filling
Spread on top of cream cheese mixture.  Refrigerate until serving.

Raspberry Turnovers

I found this recipe on King Arthur Flour's website, and after trying their blueberry hand pies with incredible success I just had to try these.  The last batch of raspberries were picked from the garden this morning so it was perfect timing.  These are light and super flakey, and delicious on their own or with some ice cream.

For the raspberry filling:
2 1/4 c. raspberries
 1/2 c. sugar
2 T. King Arthur Clearjell or 3 T. cornstarch
1/4 t. cinnamon
1/2 t. vanilla
In a saucepan whisk together the sugar and clearjell or cornstarch.  Stir in raspberries, cinnamon and vanilla and continue to stir until all ingredients are combined.  Put over medium low heat and cook not over 5 minutes...just until the mixture thickens a little and the raspberries break down.  Put the filling in the refrigerator while you make the dough.

Turnover dough
1 1/4 c. flour
1/2 t. salt
1/2 t. baking powder
1 c. cold butter
1/2 c. plain greek yogurt or sour cream

In a bowl  whisk together the flour, salt and baking powder.  Cut the butter into cubes and add to the flour.  Using a pastry blender work in the butter until it is in small pieces--about the size of peas.
Stir in the yogurt.  You will have to stir a bit, and it will not come totally all together.  Turn out the dough onto a floured counter or board and press the dough together until most of it is joined.  Pat into a rectangle.

 Watch that your board stays floured under the dough at all times or it will stick.  Sprinkle flour on top of the dough and gently roll into a 8" x 10" rectangle.  Fold the left side over toward the center and the fold the right side over that--sort of like a business letter.

 Turn the dough, open fold side toward your and roll out again into an 8" x 10" rectangle.  Fold again into the business letter fold.  Wrap in plastic wrap and place in refrigerator for 30 minutes.

After 30 minutes roll the dough out into a 16" square.  Cut into 16  4" x 4" squares.

Turn a square with the point towards you.  Place about 2 teaspoons of jam just off center (you will be folding the turnover over this.)  Whisk one egg with 1 T. water.  Brush along all edges.

  Fold the turnover by having the top point meet the bottom point.  Using a fork that has been dipped in flour, press along the two open edges of the turnover.  Then taking a knife, or pizza cuttter, trim just a bit off along each of those edges.  This will clean up the look of your turnover and help it get a flakier rise.

If desired, brush the entire crust with egg wash and sprinkle with sugar.
Bake at 400 for 20-25 minutes.

Strawberry Whipped Cream Pound Cake

My grand daughter is visiting and loves to bake so today we decided to create something yummy with strawberries.  This recipe is made super easy by using a pound cake mix, but you could certainly make a homemade one if you wanted.  The end result looks lovely and is very delicious.  It just tastes of summer.

1 pound cake mix, baked according to directions
After the pound cake has cooled, and is removed from the loaf pan, cut into thirds lengthwise.

1 pint heavy whipping cream
6-7 T. powdered sugar
1/2 t. vanilla
1/4 c. strawberry or strawberry rhubarb jam.
Whip cream with sugar and vanilla until stiff peaks form.

1 -2 pints strawberries, hulled and sliced

Spread whipped cream on the bottom layer of the cake.  Top with half the strawberries.  Top that with the middle third of the cake and top again with whipped cream and strawberries.  Spread jam on the bottom of the top layer of cake and put on top of the last whipped cream layer.  Top with more whipped cream and a few strawberries for decoration.  Keep refrigerated.  Slice to serve.

Strawberry Shortcake Cake

Ah...strawberry season.  The taste of a fresh strawberry is the taste of summer.  This recipe has many steps and seems a bit complicated, but if you take it one step at a time it is not difficult.  If you have leftovers, this cake freezes nicely.  This recipe comes from Eating Well.

1/2 c. milk
4 T. butter
Heat these 2 ingredients together in pan or in the microwave until the butter melts.  Set aside.
Sift together on a piece of parchment or waxed paper:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
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• Whisk together in a bowl:
• 3 room temperature eggs 
• 1/4 t. salt
• 1 t. vanilla
• The whisk in :  1 c. sugar, in a slow stream.
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• Pour egg mixture into a stand mixer with the whisk attachment on.  Beat for 5 minutes.  With a hand whisk fold in egg mixture-be sure to get down to bottom and mix in well.  Whisk in flour mixture, 1/4 at a time.  
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• Butter the bottom and sides of 9" round cake pans.  Put parchment paper on the bottom of the pans over the butter.  Pour batter evenly into the two pans, smoothing tops.
• Bake at 375 degrees for 20 minutes.
• Cool 10 minutes in pan.  
• Run a sharp paring knife around the layers to loosen, then invert the layers onto the racks. Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.
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• For the filling:
• 1# strawberries, cut into quarters
• 1/4 c. sugar
• 1/4 t. vanilla 
• Combine all ingredients and let set for 20-30 minutes.
• For the cream layer:
• 1/2 c. heavy cream
• 2 T. confectioner's sugar
• 1 c. vanilla yogurt
• Whip cream until soft peaks form.  Slowly add in sugar and vanilla and continue whipping until stiff peaks form.  Fold in yogurt and set aside.
  
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•  To assemble:
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  Remove the parchment paper from the cake layers. Place one layer on a cake stand or plate. Drizzle any liquid from the strawberries over the cake. Spread half of the cream mixture evenly over the top and spread half of the strawberries over the cream. Place the remaining layer on top. Spread the remaining cream over the cake and top with the remaining strawberries.
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Best Blueberry Cobbler

The blueberries are forming on my bushes and it looks like another great harvest.  Meanwhile I still have a few bags of frozen blueberries to use up from last year.  I made this cobbler up for my sweetheart's end of the school year potluck.  It would be great for any occasion, even just a yummy dessert because you love your family.  This recipe came from the Wicked Kitchen blog.  If you want this to be more of a bar, just decrease the berries to 3 cups.

Filling:

• 6 cups fresh or frozen blueberries
• 1 cup  sugar
• 2 teaspoons  lemon zest
• 3 tablespoons  flour

 Topping

• 1 cup plus 5 tablespoons  flour
• 6 tablespoons sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons unsalted butter
• 1 egg
• 1 teaspoon vanilla
• 1 tablespoon sugar
• ½ teaspoon cinnamon
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• Combine all filling ingredients and place in a 11x7 inch pan.  Whisk together the topping ingredients:  flour, sugar, baking powder and salt.  Cut in the butter.  Make a well in the middle of the flour mixture.  In the well mix together the egg and vanilla.  Then mix the flour into the egg mixture, mixing just until it begins to come together.  Sprinkle over the blueberries in the pan.  Sprinkle the top with the T. of sugar and cinnamon.  Bake at 375 for 40-45 minutes.