Yield: 1 cup
“Back to Baking”, pp. 319
It is a well known fact that I am a lover of chocolate and, to warm my heart, of hot chocolates. When I am feeling fancy I like to top it with a heap of homemade whipping cream and small pieces of broken peppermint candies. However, this time I thought that I would try this chocolate sauce recipe and drizzle it atop the whipping cream. I didn’t have bittersweet chocolate at home so I used dark chocolate and the sauce tasted good nonetheless. A bit sweeter than the use of bittersweet chocolate would have provided, but still very much enjoyable. This is an easy recipe for a good chocolate sauce that can be drizzled on top of, well, pretty much anything. Enjoy!
- ¼ cup whipping cream (i.e. heavy 35% cream)
- 3 oz. (90 g) bittersweet chocolate, chopped
- 3 tablespoons (45 mL) unsalted butter
- 2 tablespoons packed light brown sugar
- 2 tablespoons corn syrup
- 1/8 teaspoon salt
- 1 tablespoon brandy (optional)
- Stir the cream, chocolate, butter, brown sugar, corn syrup and salt together in a heavy-bottomed saucepot over medium-low heat until melted and smooth.
- Remove the sauce from the heat. If adding brandy, do it now. Serve the sauce warm or at room temperature.
Notes from Anna:
- This chocolate sauce is thick and rich and is best served warmed.
- The chocolate sauce will keep in the refridgerator until the best-before date of the cream.
Yield: one 9-inch tart
“Back to Baking”, pp. 110
All that know me understand that anything chocolate is my favorite dessert, but I have been known to appreciate lemon desserts more and more over the years. As such, I decided to attempt doing the delicious tarte au citron recipe found in Anna’s cookbook. It was easy enough to make, especially once the tart shell (Part I) was done. Part II essentially consists in mixing all the other ingredients together and pouring into the tart shell, which I love! Simplicity at its best. However, one main problem that I had when following the tart shell recipe is a notorious problem that I always face when making tarts: the dough shrank while baking! Gasp! It is quite frustrating indeed to roll out and lay out the dough perfectly, trim the edges while making sure that the dough is not stretched to the top of the pan to then have it shrink in your oven. I even followed other bakers’ advice about making holes with a fork at the bottom of the dough to let it breathe and prevent bubble formation, as well as pressing down the dough with pie weights, but sadly my dough still shrank. I believe that this is a mystical phenomenon that I shall never understand. Am I not letting the dough rest enough before rolling? Too much? Letting the rolled-our dough chill too long in the pan? Maybe one day I will figure this whole “tart thing” out.
In any case, the point that I was getting at is that since the dough shrank considerably, the baked tart shell was less high than expected, so I was not able to put all the delicious lemon filling in the tart shell for fear of overflowing. Nonetheless, once the tart was out of the oven and cooled completely my boyfriend and I had a taste and it was delightful. Citrus-y, light and yet packed with flavor. Quite good indeed. Due to the aforementioned problem the filling-to-crust ratio was much lower than I would have prefered, but the lemon tart as a whole still tasted very good, especially considering the few steps that are required to make it. Now if only I could figure out how to make the dough stay where it is… the world of lemon tarts would be much more delectable.
- 1 recipe Sable Tart Shell
- 3 eggs
- 1 egg yolk
- 1/2 cup sugar
- 2/3 cup whipping cream
- 1/3 cup sour cream
- 1 tablespoon finely grated lemon zest
- 1/3 cup (80 mL) fresh lemon juice
- Preheat oven to 325°F. Place the pan containing the baked and cooled tart shell on a baking tray.
- In a large bowl, whisk together the eggs, egg yolk and sugar until smooth.
- Whisk in the cream, sour cream, and lemon zest and juice until evenly combined.
- Pour this mixture carefully into the tart shell. Bake the tart on the tray for about 25 minutes, until the tart is set except for the middle three inches, which should still have a little jiggle to it. Cool the tart to room temperature, then chill in the pan for at least 2 hours before removing the outer ring of the pan to serve.
Yield: one 9-inch baked tart shell
“Back to Baking”, pp. 108
Next up: Lemon Tarte, also known as Tarte au Citron. To do this, of course, requires an appropriate and delicate tart shell.
- 1/3 cup unsalted butter, at room temperature
- ¼ cup icing sugar
- 1 egg, at room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup cake and pastry flour
- ¼ teaspoon salt
- Beat the butter and the icing sugar together until fluffy using a hand or stand mixer.
- Stir in the egg, then add in the milk and vanilla extract.
- Stir in the flour and salt until the dough comes together as a ball. Note: the dough will be quite sticky.
- Shape the dough into a disc, wrap it in plastic wrap and then chill it for at least two hours in the fridge, until firm.
- Preheat the oven to 350°F. Knead the pastry dough on a lightly floured surface to soften it just slightly. Dust the pastry with a little flour and roll in out to just over 11 inches in diameter and just under 1/4 inch thick. Line a 9-inch removable-bottom fluted tart pan and trim the dough that hangs over the edges. Chill the pastry for 20 minutes in the fridge, or for 10 minutes in the freezer.
- Placed the chilled tart pan on a baking tray. Dock the bottom of the pastry shell with a fork* and bake the dough for 20-24 minutes, until just the edges are golden brown and the centre of the shell looks dry. Cool completely before filling.
Notes from Anna:
- Fill the tart shell soon after baking it, as it is fragile when not filled. However, the dough can be chilled for up to 3 days and then baked.
Notes from Valerie:
- *So that the tart shell doesn’t shrink within the tart pan as it bakes, I strongly recommend that you place a layer of parchment paper or aluminium foil over the forked dough, then cover this with pie weights (or something heavy than can withstand high temperatures) to weigh down the shell as it bakes and bubbles.
Yield: 24 cupcakes
“Back to Baking”, pp. 280
It has been 9 months that I have not posted on my blog! Scandalous! I guess time just flew past me without me noticing. I have been so busy with my work and with one particular lovely and long-lasting blissful event that I forgot to take time to myself to bake. Well I never stopped baking per se and of course never forgot about this blog, but I have been baking a lot less than usual in these past months and not often from the cookbook when I was. I plan on stopping this 9-month hiatus immediately and getting back to it. Only 112 recipes to go!
I volunteered to make baked good for a bake sale at work to support the Terry Fox Foundation and came upon this recipe in my never-forgotten book. I always hesitated to do this recipe because 1) it requires almond or soy milk, which I never have, but most importantly, margarine is used in the frosting and I never trusted that. However, for once I actually had almond milk in my fridge so I thought that it was time to let go of my doubts and give this recipe a try. The cupcakes came out much better than I thought. They were not hard to make and baked very well. I only realized when I was done mixing the batter that I hadn’t used any eggs at all! It was such a strange feeling to me since I don’t think I ever made egg-free cupcakes. I was pleasantly surprised when I opened my oven to find golden tops that had risen. The frosting, in contrast, was quite a different story. I followed the recipe exactly, but it turned into a big mess. I had a gut feeling that 1/2 cup of milk was way to much for the amount of icing sugar required since normally only 3-4 tablespoons are used, but I went along with it and regretted it instantly. The frosting was very liquid, so much so that I wouldn’t even have been able to spread it (I tried). I ended up having to add a ton of icing sugar, hard to say since I was doing it by feel but anywhere from 3-4 additional cups, to make the frosting the right consistency to be able to pipe nicely. Since I added so much, it was very sweet, but still edible. In hindsight, I should have listened to my gut feeling and added the milk little by little, starting with 3-4 tablespoons. It is better to add milk than to have to add that much more icing sugar. The only reason that I can think of that could have altered the consistency of the frosting is that I had left the margarine out on the counter for maybe 30 minutes, but it had not softened that much. I don’t expect that it would have had that much of an impact. Nonetheless, the cupcakes tasted fine but I did not find that they had a lot of flavor to them, even with all the sugar. Another point to note is that because these cupcakes are egg-free and dairy-free, the texture was very different from your traditional cupcake recipe and the cupcake was all stuck in the muffin liner and was very difficult to remove. I would suggest baking these in silicone muffin liners if you have them to facilitate their removal, after which you can place the cupcakes in cute paper muffin liners if you wish.
Ingredients for cupcakes:
- 2 ¼ cups all-purpose flour
- 1 ¾ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups almond or soy milk
- ½ cup vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
Ingredients for frosting:
- 1 cup dairy-free margarine
- 7 cups icing sugar, sifted
- ½ cup almond or soy milk
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Line two muffin trays with medium paper liners.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the almond or soy milk with the oil, lemon juice and vanilla extract.
- Make a well in the centre of the flour mixture and pour in the liquids. Whisk vigorously until well blended. Note: The batter will not be very thick.
- Pour the batter into the paper-lined muffin tins, filling the cups two-thirds of the way full. Bake for about 25 minutes, until a tester inserted in the centre of a cupcake comes out clean. Let the cupcakes cool in the muffin tin, then transfer them to a rack to cool completely before frosting.
- To prepare the frosting, beat together with a hand or stand mixer the margarine with half of the icing sugar. Mix until blended, then beat in the almond or soy milk and the vanilla extract. Add the remaining icing sugar and beat until the frosting is smooth and fluffy, about 3 minutes. Pipe or spread the frosting onto the cupcakes and store at room temperature.
Notes from Anna:
- This recipe requires more sugar than your normal cupcake or cake recipe. This is because apart from adding sweetness, the sugar is essential to provide moistness since this recipe is egg-free. With less sugar, the cupcakes would be dry and crumbly.
Suggestions to improve recipe:
- Use silicone muffin liners when baking these egg-free and dairy-free cupcakes.
- When making the frosting, do not add the whole 1/2 cup of milk at once. Start little by little, 3-4 tablespoons at a time, until you reach the desired consistency suitable for piping or spreading.