TWD: Baking Chez Moi - Marquise au Chocolat

It's Tuesday's with Dorie time again!  This week our recipe was from Baking Chez Moi, and we made Marquise au Chocolat.  That is fancy French for frozen chocolate mousse.  Sounds fancy, yes?  I served mine with vanilla creme anglaise (another recipe in the book) and some fresh raspberries.  The raspberries are actually crucial, in my opinion, as they add a nice tart zip to a sweet dessert.  Which is not to say that the dessert is too sweet.  No.  It is not.  It is absolutely delicious and divine.  But I do l like a little zip to cut the sweet sometimes, just me.

This recipe is really not difficult at all, and it even includes FOLDING ingredients (a word that makes me tremble with anxiety).  It simply involves melting a large quantity of bittersweet chocolate (my fave) with some butter (how could this possibly go wrong?).  In the mean time you whip some egg yolks with sugar and some fleur de sel or sea salt.  Fold the chocolate in to the yolks then whip up some lightly sweetened heavy cream and fold that into the mixture as well.  Pour it into a plastic wrap lined loaf pan, wrap it up and put it in the freezer.  You are done.  It needs to freeze for at least 6 hours, so it is best to think ahead a bit with this dessert.

Here is where some bakers got stumped, though.  If you look closely to my abbreviated instructions above, you will see that in no place do the egg yolks actually get COOKED.  Uh, huh.  You mean this includes RAW EGGS?  Yep, essentially that is the case.  There are things you can do to change this up, which some bakers in the group tried, but I didn't go there.  I just bought some pasteurized eggs and called it a day.  Those eggs are safe enough for me.  The percentage of eggs that contain salmonella is very small and since my eggs were pasteurized they were theoretically safe from being part of that small percentage anyway.  Plus, if you added up all of the raw cookie dough/cake batter/etc. that I have munched in my entire life, I have probably eaten about a zillion raw eggs already!  Maybe this was chance-y, but it is the route I took.  If you follow this blog, you might recall that while I was pregnant I made a tiramisu for a birthday celebration that included 2 other pregnant gals.  Tiramisu (at least my recipe) also involves uncooked egg yolks and I took the pasteurized route that time too.  You have to bake/cook in a manner that makes you comfortable, and this works for me!

Anyway, back to the dessert.  Since the mousse freezes overnight, you can also make a creme anglaise to go with it, which is refrigerated overnight.  Then the next day, at dessert time, you can just grab these two pre-made amazing items, plate them, and you are ready!  No sweat! You can see in the photo below that my plastic wrap had some wrinkles, which were sort of carved into the marquise, but I don't mind.  I am actually not sure how to line the pan without getting wrinkles?  Maybe one of the other bakers did a better job and will have some tips to share!

This dessert was made as part of my very dear friend H's birthday dinner.  Happy birthday, H!  Your friendship is an amazing blessing in my life.  What would I do without you?  It is just too dreadful to contemplate!

The recipe for Marquise au Chocolat can be found on pages 357-358 of Baking Chez Moi, and the creme anglaise can be found on page 441.  

Fingerprint Skyline - a school class art project!

The clever girl's school has a pancake breakfast each spring, which is the big fundraiser for the school.  Each classroom is responsible for making an art project to be part of a silent auction.  Somehow, the powers that be figured out that I am sort-of crafty, so I was asked to spearhead the art project for the clever girl's class.  I found an example of a fingerprint skyline on Pinterest and a video tutorial on Youtube, so I  thought I would try it out.

It takes a bit of prep work on the front end, but the kids had a blast doing their part.  I was in the classroom for maybe an hour and they were done.  It didn't interrupt their lessons very much and they really enjoyed creating art together.  In a time where so many schools cut art classes out of their curriculum because of crappy standardized testing (ooops, am I letting my true feelings show here?) and poor funding, I think it is important to introduce art whenever you can! 

If you want to make such a project with your child's class, here is what you will need:

Supplies:

• A gallery wrapped canvas, 8x24-inches
• fairly good sized jar of black acrylic paint 
• small bottles of other random colors of acrylic paint for the dots
• fine-point white paint pen
• high gloss varnish (could also use a matte varnish if you like) 
• paintbrush
• masking tape
• exacto knife or fine blade
• sharp scissors
• computer

I purchased the canvas, black acrylic paint (I used Liquitex brand), fine-point white paint pen, and the high-gloss varnish (also Liquitex brand) at Dick Blick online.  I already had many (many) bottles of colored acrylic paint but did purchase a few other colors and the paintbrush at Michael's craft store.   I already had the rest.

Directions:

First, you need to paint your canvas black.  Use the paint sparingly, as you don't want to get the canvas too wet or it might warp a bit.  I did 2 coats of black paint.  Paint all the way around the back and over where the canvas is stapled on the back.  That way you don't have to worry about lines/edges from where the paint stops and the blank canvas starts.  Let this dry.

While it is drying, go to your computer, pull up Google and click on "images".  Type in your city and the word "skyline", i.e. "Houston skyline".  You will get several skylines to choose from, and you can narrow your selection by clicking on "drawing" so you get more of the skyline black and white drawings instead of photographs.  Find one that you like and then use some sort of software to expand it to approximately 6 1/2x24-inches.  Whatever dimension the height is when you get to 24 inches in length should work, as long as it isn't over 8 inches!  I used Microsoft Publisher but there are probably many things that would work.  Print out your skyline that is now the right size and cut it out. If your cutting lines are thick, cut on the inside part, closer to the building.  This will help give you more space for when you are doing the masking tape part.

Gently tape the paper skyline to your black canvas.  I used rolled up scotch tape in random places, not too many but enough to stay down.  Trace around your paper skyline with the white paint marker.

Ta-da!  I added the word "Houston" on top, to clarify what the heck this was, in case it wasn't obvious from looking at the skyline.  If your city has a more well known skyline, you probably don't need to add the city name.  However, if you want to add a name, here is what to do:

• Use Microsoft Publisher (you could use whatever) to write the city name in a font you like.  I used Gill Sans Ultra Bold.  
• Print it out in the size you want on a piece of paper.  
• Now cut off a piece of masking tape that is longer than your word, and stick it onto a piece of waxed paper.  Put the waxed paper/masking tape over the top of your city word.  You should be able to see through the masking tape.  
• Trace the word onto the  masking tape.  
• Place the waxed paper on a piece of cardboard and carefully cut it out with your blade.  I did keep the dots in the center of the "o's", but for some reason did not place them on the canvas for the photo.  
• Very carefully remove the masking tape from the waxed paper and place it on the canvas where you like. Use your fingernail to really stick down the tape around the letters.  

 Now you are ready to tape up your canvas.  You want to put tape right up to the the edges of the white paint, covering the entire sky with tape.  Make sure the white lines are in the building areas that will be finger-painted, so that the lines will be covered up. 

I somehow forgot to take a photo of the buildings before we finger-painted it, sorry.  But you get the idea - the tape goes in the sky so the buildings are painted.  This taping part takes a bit of patience, especially if you have tiny slivers of gaps between buildings.  Just do your best.


Now bring the project up to school.  Here is what I brought with me:

• paper towels (mess!)
• small paper plates
• paintbrush 
• cup for water

Squirt a medium sized blob of paint on a paper plate, one plate for each color.  I used the paintbrush only when I had to mix up a color, which happened with my blue.  My blue color was too dark and wasn't so visible, so I mixed in some white to make it brighter.  I had 3-4 kids come paint at a time, each using a different color.  Ask them to just use the tip of their finger, not the entire finger pad.  And then we just kept going until it got pretty full.  At first I told them each to do 20 dots, then they came again and did 10 or so more, and then the kids that really were getting a kick out of painting continued with different colors until it was more full.  I touched it up a little when I got home, filling in a few areas that I found where the black showed through in the buildings.

When you are sure it is totally dry, gently pull off all of the tape.  If there are building lines that look a little shaggy, carefully paint that area with black paint and a tiny paintbrush to smooth things out.  Don't do too much, as you don't want it to show.  Plus this was made by kids and it does not have to be PERFECT.  It will be awesome regardless.  Last, use your white paint pen to draw in any significant antenna or random things that are on the tops of the buildings.  If you scroll back up to the top, you'll see that one of my buildings had a big cross-type antenna on the top, which I drew with the paint pen.  The pointy building to the left of the cross had some small antenna that I added as well. 

Make sure to write the year and the teacher's name on the bottom edge of the painting.   I did it on the side that faces the floor, but you can do it anywhere.

When it is completed, bring it by your child's classroom so they can all see the end result.  The clever girl and her classmates were astounded by their creation and were super excited.  It was great fun!

Our silent auction was yesterday and there were lots of bids on this beautiful masterpiece!  It was a hit and brought in a great price for the school.  Yeah!

Now I just have to start brainstorming for next year....  The clever girl goes to a public Montessori school so she will be in this class for 3 years.  I'm now the room parent for this class so I'll be spearheading art projects for the next 2 years!  If you have any ideas, please share!

TWD: Baking with Julia - Salsa Quitza

I'm back with this week's Tuesday with Dorie/Baking with Julia recipe:  Salsa Quitza!  Are you wondering what the heck a quitza might be?  It is sort of what you would get if you combine a quiche and a pizza, according to the book.  Hmmm.  I"ll try to go with you on that one....

This recipe was written for use in a bread machine, but I gave mine away a few years ago.  Luckily, some of the other members of this group made this in advance and posted on the TWD site what they did, which helped a lot.  Oh and get this....  at first one person made a post about how to make it without a bread machine and DORIE GREENSPAN HERSELF posted back her thoughts.  Hello!  How cool is that?  (Yes, I really am a food dork, I know.)

This is one weird recipe.  The dough is just weird - it contains the usual suspects, i.e. yeast, flour, salt, water, egg, yeah okay no surprises there, right?  Keep reading though and you'll see nonfat dry milk, chili powder and refried beans!  Yes, IN the dough.  Interesting, huh?  I think this makes this sort of bread VERY HEALTHY to eat because obviously it is now a source of protein, right?

Anyway, instead of using a bread machine I put everything into my mixer, mixed it together and let it rise until it was about double in volume, which took about 1 1/2 hours.  Then it goes into a pan, which is supposed to be a 12-inch springform but I don't have one that big so I used a 10-inch cake pan.  I trimmed off a little dough to make it fit the pan better since it was smaller and hoped for the best since it wasn't a springform.  On top of the dough, you spread soft cream cheese.  Then pour over some salsa (I used a peach cherry salsa that was a gift) and top with grated cheddar cheese.  Let it rise some more as the oven heats to 475 and it's ready to bake.  I used less salsa than was called for because the bakers that finished this in advance pretty unanimously determined that the requested amount was TOO much.

My verdict?  Well, it is different.  The clever girl liked it, which makes me think I should definitely make it again as dinnertime has become quite interesting with this child. But I am just not totally sold, I suppose.  There was too much cream cheese though, and I even reduced the amount, using 10oz instead of 12.  Maybe with different toppings in general...  Not sure.  

I can't wait to see what the other bakers thought!  You can find this recipe here, but it differs from the book in these two areas:  the book calls for 12 ounces cream cheese, not 8 (though I agree with the 8) and the book calls for 2 cups salsa, not 1 1/2 (though I used 1 cup and it seemed perfect).  So really, the recipe on that link is probably about right!  You can also find it in the book, Baking with Julia, on pages 440-441.  Check out this link to see what the other bakers thought of this recipe!

The Brownie Test

We recently had a function at my church wherein I offered to contribute approximately 130 brownies.  Yeah, a ton, right?  But they were supposed to be bite sized, so it wasn't SO terrible of an undertaking.  This gave me the opportunity to (A) purchase a kit of numerous circle biscuit cutters (FUN!) and (B) put my super awesome brownie recipe to the test.  Ha! 

Here is the thing.  Lots of people think that some particular brownie recipe is THE BEST.  Right?  Well, I do too.  I think I have the best brownie recipe.  In fact, there are some random people in my neighborhood who know me as "the brownie lady" because ONE TIME, MANY YEARS AGO, I brought these brownies to a wine tasting event and was identified as the person who made the brownies.  When these random people see me in the neighborhood, they will mention those brownies and how they still remember them.  It is kind of bizarre, really.  But also, a testament to how incredible these brownies are, right?!? 

Recently, someone whose blog I follow (who will remain unidentified) mentioned a brownie recipe that she had found that was THE BEST.  Humph, I thought.  But I followed her link to another blog and checked out the recipe.  And I printed it out because then I was curious.  These were described as the perfect brownie, and the more I read, the more it piqued my interest. 

Since I had to make a truck-load of brownies for church, I decided that this was my opportunity to put the brownie recipes to the test.  We will call the blog recipe A, and my recipe B, okay?  There were a few big differences between the two recipes, the major one being in the chocolate itself.  My recipe (B) uses Dutch cocoa powder and chocolate chips.  The other recipe (A) used bittersweet chocolate melted with chocolate chips.  Note something here:  Both used chocolate chips, but in one recipe they are melted.  Another big difference is in the treatment of the butter.  In both recipes they are melted, but they are treated differently.  In my recipe (B), the butter is melted, then sugar is added, and the mixture is heated again.  In the other recipe (A), the butter is melted with the bittersweet chocolate and chocolate chips.  The only other difference that I think is significant is in salt.  Recipe B used more salt.

Here are the two pans before they went into the oven.  Recipe B is on the left, and A is on the right.  (Sorry everything is backwards here, with B always being first, but it relates to the brownies in the first picture for the taste test, K?)  Recipe A was written for an 8x8-inch pan and I did not want to double the recipe to make it a 9x11, for pure testing purposes.  Hence, one smaller pan.  Here is something brilliant about that Recipe A, however.  See that foil?  You lay foil into the pan and then spray it with cooking spray, then when you are ready to slice, you can just lift the foil out of the pan, straighten it out, and cut the brownies on a cutting board.  Nice.  And easy cleanup!  Love that.

Here they are freshly out of the oven.

To make this a fair test, I made it blind for my Mr. Clever Mom, because he has an obvious bias.  And I texted my neighbors to see if they wanted to partake in the test as well.  They came running!  I love those neighbors!  

So, scroll back up and look at the taste test photo.  The brownies are labeled accurately, so the blog recipe is A, on the left, and my recipe is B, on the right.

MY RECIPE WON HANDS DOWN.  It was unanimous!  Don't get me wrong, both brownies are yummy and delicious.  We are splitting hairs here, ok?  But here are the reasons I got:  My recipe (B) has more depth of flavor ("A is more one-note chocolate") and the whole chocolate chips that are in the recipe give you an extra chocolate-y burst when you bite in.  Also, my recipe has that nice crackle on the top, the layer that sort of shatters as you bite into it.  I believe that the differences I pointed out above are the reasons for the success of Recipe B.  Obviously, the whole chocolate chips.  I think the extra salt also brings out more flavor in the brownie.  Finally, by melting the sugar a little in the butter, you get the crackly top.  

It was a fun experiment!  This doesn't mean that I won't test other brownie recipes.  I may find more interesting recipes and give them a shot sometime.  But for now, my original recipe remains THE BOMB-DIGGITY BROWNIE.  Want to make it yourself?  Here's the recipe!  You might get a silly happy-bliss smile on your face after eating one of these brownies, just warning you. 

TWJ: Baking Chez Moi - Brown Butter and Vanilla Bean Weekend Cake

You may have noticed that I haven't done many Baking with Julia recipes lately.  I promise that I haven't given it up.  The thing is, the recipes for this month I was super ambivalent about, so I chose not to make them.  In case you are interested, the first was an upside down inside out Tiramisu, and the second was a European Rye.  The thing is, I have troubles with both of these recipes.  First, I LOVE Tiramisu.  But I want my tiramisu to be the real deal.  And I have a recipe for the real deal that is DIVINE (completely swoon-worthy), so creating a deconstructed version of this treat just does not interest me.  I want the bonafide amazing dessert. 

As far as the European Rye bread, the thing is, I don't actually care for rye bread.  Sad, to some of you, but true.  So why make this loaf?  For the experience, yes, but....  Just to be clear, I do intend to do more Baking with Julia recipes.  Just not these two....

Here we are then, with a Baking Chez Moi recipe.  Brown Butter and Vanilla Bean Weekend Cake.  I personally haven't ever heard of something referred to as a weekend cake before.  Here is Dorie's explanation, "a simple, sturdy cake that will last the weekend, that can be put out to be nibbled by family and houseguests, that will be as good for a dessert as it will be for an end-of-the-afternoon snack or an end-of-the-morning tide-me-over."  Ah-ha!  Now I get it.  And personally, I love this idea!

This cake is super simple to make.  No mixer necessary, just some bowls and a whisk and spatula.  Now I have to admit, any time that a recipe says to "fold" I get a quiver of trepidation.  Folding is not my forte.  I have no confidence in this arena and tend to hold my breath and pray for the best each time.  Is there anyone out there that has any sage folding advice for me?  It always makes me nervous.  Luckily, the amount of folding in this recipe is minimal and I had success (I think). 

The flavors in this cake are simple and delicious.  Browned butter and vanilla bean.  Oh and rum or amaretto if you like.  (IF??)  If you have never used brown butter, you need to.  It adds a lovely nuttiness to the flavor of your dish.  You do have to be super careful when making browned butter.  Do not multi-task at this time.  This is very hard for me, as I often multi-task in the kitchen, but trust me.  You can't multi-task and brown butter.  The difference between lovely browned butter and yucky burned butter is a second.  And then you have to start all over!  Grrr.  So just stand there at the stove and focus on that lovely butter.  It is worth it and your dessert will thank you.  And quite honestly it doesn't take long at all to brown butter, it isn't like cooking risotto or something!   Oh, I used dark rum in my cake, but I think I'll try amaretto next....  YUM.

I would describe this as a pound cake, if someone didn't get the "weekend" cake concept.  They look similar and have a similar texture.  And like a good pound cake, you can heat this up in the toaster the next morning and have a special breakfast! 

You can find this recipe on pages 6-7 of Baking Chez Moi.

For insight as to what our other bakers thought of this recipe, go here and click on "LYL: Brown Butter and Vanilla Bean Weekend Cake".  All of my fellow bakers list their blog addresses there for you to visit!  Who knows?  You might get inspired to join this group or to follow another of the great bakers!  I have!

Black-Bottom, Peanut Butter Mousse Pie

Right around the time that the clever girl's school let out for the winter holidays, my neighbor's son, C, had his 12th birthday.  The day prior to C's birthday, his mom delivered his new baby brother, baby A.  Since there was a lot of chaos around the time of C's birthday, the clever girl and I decided to celebrate his birthday right before school started up again.  According to his mom, C's favorite things are peanut butter and chocolate, so we made him a black-bottom peanut butter mousse pie! 

Once I found a recipe that I liked, it was super easy.  The problem with most peanut butter pie recipes is that instead of using PEANUT BUTTER (crazy idea, right?), they use peanut butter chips.  Yuck.  I mean, I should not judge, but I think they are more like peanut butter flavored wax, and why would you not just use peanut butter instead??  That is what I did.  Since I have never tried this recipe using the peanut butter chips, I am not totally sure as to what the filling is supposed to be like, but what I created was pretty tasty, I think!  I could probably reduce the amount of sugar next time, but overall, this is a delicious peanut butter and chocolate pie!

Black-Bottom Peanut Butter Mousse Pie
adapted a lot from Epicurious
Ingredients:
1 9-inch+ graham cracker crust (or make your own)
1 1/3 cups bittersweet chocolate chips (about 8 ounces)
2/3 cup plus 1 cup whipping cream, divided
2 TB light corn syrup
2 teaspoons vanilla extract, divided
2 TB sugar
1 cup creamy peanut butter
1/2 cup powdered sugar (next time I will try using 1/4 cup)

Instructions:
Combine the chocolate chips, 2/3 cup whipping cream, corn syrup and 1 teaspoon vanilla in a microwave-safe bowl.  Heat in the microwave on medium until the chocolate softens, approximately 3 minutes.  Whisk the chocolate mixture until it is smooth.  Spread about 3/4 of the mixture over the bottom of the graham cracker crust,  It will be about 1/4 inch thick.  Refrigerate the remaining chocolate mixture, and place the crust with the chocolate in the freezer for 10 minutes.

Using the paddle attachment, mix the peanut butter, powdered sugar, and remaining 1 teaspoon vanilla in a small bowl of an electric mixer until smooth.  Set aside.  In a separate larger bowl, beat the remaining 1 cup whipping cream and 2 TB sugar until thick but not holding peaks.  Fold into the peanut butter mixture in 3 additions.  Gently spoon the peanut butter mousse over the chocolate layer in the pie.  Chill for at least 1 hour, up to 1 day.

Before serving, gently heat the remaining chocolate syrup and drizzle over the top of the pie.  
Printable Recipe

 Super awesome big brother!

It was fun surprising C with his pie!  I hope it helped to make his birthday extra special!

TWD: Baking Chez Moi - Granola Energy Bars

Today's recipe for Baking Chez Moi is Granola Energy Bars.  I was especially interested to try this recipe, as I have long searched out recipes for CRUNCHY homemade granola bars.  I recently found one recipe that I like, but am always up to try another.  This recipe uses a different ingredient - brown rice syrup, for binding.  This is the trouble with most homemade granola bars - they  just are not crunchy.  Dorie claims that brown rice syrup will do the trick and guess what?  She is right!  (As if we are surprised!!)  Though my regular grocery store did not carry brown rice syrup (What??  Devastated, truly devastated), I was able to find some at a more "natural" supermarket.

The thing is, I can't decide whether I like these granola bars.  I mean, I must like them, because I eat them up.  However while I eat them, I have a constant thought of "hmmm, do I really like these" going through my mind.  It may be that I am just not used to the taste of brown rice syrup.  Or maybe they need a bit more oomph or something, though I am not really sure what the oomph would be.  I used raisins and cherries in my bars, so there is good flavor there.  The cherries and raisins were both large though, so if I cut them in half there would be more bites with dried fruit.   Maybe I should have toasted the oats and almonds longer?? 

When you take these out of the oven, they are nice and shiny looking and you are supposed to press down on them with a spatula to help them stay tightly together.  I forgot this step, so I did have some crumbles when I cut the bars. 

Overall, I give this recipe a hesitant thumbs-up.  It is definitely worth another try, and besides, what else am I going to do with my jar of brown rice syrup???

If you are curious about this recipe, check out Baking Chez Moi, pages 328-329.  And be sure to visit the TWD blog and click on "LYL: Granola Energy Bars" to find links to other blogs in our group!