Posts Tagged ‘ Orange-blossom ’

Orange Blossom infused Milans and Mallows

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I was going to do the option of picking just one recipe for this month DB challenge, as I almost didn’t  have enough patience to bake in the extreme heat of this summer.

I did first the Mallows, but then the thin chocolate coating didn’t quite survive the sun, it made my photographs so awful that I had to make the second challenge just to have  little bit decent pictures.

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The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She choose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

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Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

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Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

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Black-Currants Orange Blossom Cheese Cake

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Finally for the first time round, I didn’t half the challenge recipe. I used to half the recipe before, just in case something went wrong and the damage would not be whole 😉

This time I took  my chance, because it’s CHEESECAKE… I  *HEART* cheesecake and this recipe is gold,  the best I’ve ever make, simple but yet the result is perfect in taste and texture.

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I made  two kinds of mini cheesecakes, one with blackcurrants toppings and one with simple chocolate shavings, but both them had orange blossom essence.

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The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

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Abbey’s Infamous Cheesecake:

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

 

** Orange Blossom-scented cheesecake – heat the cup of heavy cream in the microwave or a saucepan until hot but not boiling. Add 1 tbsp of Orange Blossom and stir.  Add cream to cheesecake batter as normal.

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* My first picture is also my entry for CLICK-APRIL

Strawberry Banana Cupcake with Orange Blossom Banana Frosting

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I don’t know what’s got into my “better” half’s mind, when he brought home 6 kg bananas… he said those bananas were honey bananas, small but very sweet, now it’s the season, on sale etc…etc…

Yes, of course I love bananas, I love eating on banana leaves, I even used to eat banana’s hearts…. but 6 kilos…. man???

For the sake of not  throwing food away… I made banana smoothie , banana bread, banana pie, banana ice cream, and this is my last attempt on finishing my banana stock… no more banana  at least for the next month 😉

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Strawberry Banana Cupcake with Orange Blossom Banana Frosting

Ingredients

  • 2 cups Flour
  • ¼ cup Sugar
  • 2 teaspoons Baking powder
  • ½ teaspoon Salt
  • 1 Egg
  • ¾ cup Milk
  • ⅓ cup Cooking oil 
  • 5 small  ripe bananas (about 2 medium), mashed
  • 150 gr strawberries diced
  • Directions

    1. Heat oven to 375 degrees F. Grease a cupcake pan with shortening and lightly flour.
    2. Beat all ingredients except bananas,and strawberries in a large bowl with an electric mixer on low speed, scraping bowl occasionally until all is blended.
    3. Beat in bananas on medium speed 2 minutes. Stir in strawberries.
    4. Pour batter into greased pan and bake 20-25  minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, remove from pan to wire rack.

    Frosting

    Ingredients

    • 4 ounces cream cheese, room temperature
    • 1 Tbsp unsalted butter, room temperature
    • 1/4 cup sugar
    • 3 small ripe bananas (1 medium), mashed
    • 1/2 teaspoon Orange Blossom essence

    Directions

    Using electric mixer, beat cream cheese and 1 Tbsp butter in medium bowl until light and fluffy. Add 1/4 cup sugar and beat until well blended. Beat in bananas and Orange Blossom essence. Set mixture aside.

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