Dare to Eclair!

I was out of commission for the past month—and subsequently out of the kitchen—because I tore some ligaments in my foot at the very beginning of September. It's a very stupid story, so let's just pretend I fell while skiing in Vail or something exciting like that.

With time and some physical therapy under my belt, I'm on the mend now. That's all fine and good, but I've barely been in the kitchen this month and really only out of necessity to keep my family fed. (Shhhh, don't tell, but we ordered more than our share of take-out pizza this past month.) Not only have I not been in the kitchen, my poor little blog has bore the brunt of my injuries and has been postless for too long.

So, I am playing a little catch-up with the Daring Bakers, who baked some gorgeous eclairs back at the end of August. I actually baked mine back then too, but wasn't able to post on time and then had my spill, and well ... you know. So, better late than never, here are the fruits of my eclair labor.

First, a big thank you (albeit very belated) to Meeta K of What's for Lunch, Honey? and Tony from Olive Juice for hosting the August challenge. The very premise of Daring Bakers is to challenge yourself to try something new and out of your comfort zone. I definitely would not have tried to make eclairs had it not been for their selection, so I was pleased to try something new.
Eclairs consist of three elements:

• Pâte à choux, also known as choux pastry or cream puff dough
• Pastry cream
• Chocolate glaze

Unlike many past challenges, Meeta and Tony gave us quite a bit of culinary freedom. The guidelines simply stated that we were required to use the pâte à choux recipe provided for the eclair dough and we had to keep at least one chocolate element provided: chocolate glaze or chocolate pastry cream. Umm, yes please. I'll take both. And because I wanted to make the project my own, I piped some peanut butter down the center as well. It didn't pipe as well as I would have liked and was a little flat compared to the full-bodied pastry cream, but it tasted just like a peanut butter cup.For the complete recipe, visit Meeta's blog.

Praline Dreams

Hang on to your knickers! Today is posting day for the month of July for the Daring Bakers.

Get ready for some serious sinful eating with more Filbert Gateau with Praline Buttercream than your mouth can handle.

Chris from Mele Cotte, selected this month's challenge. At first blush, this one seemed like it would be time-consuming than challenging. Oh, how naive of this particular Daring Baker. For the most part, things went well. But, that was short-lived when it came time to glaze with the chocolate. I knew the layers had to be pretty even in order to create a smooth finished product. I thought I would even out my slightly uneven layers by smoothing some leftover buttercream into the seams on the sides. "How clever am I?" I thought. What I didn't take into consideration is that hot chocolate glaze poured over buttercream would melt the buttercream. Duh!? It seems so obvious now, but I had to act quickly and patch up my mess. For the most part, I was able to save the cake, but there were some obvious patches of tan where the buttercream and chocolate melted together. Not too big of a disaster, but a lesson learned on my part.

Daring Baker challenge turned birthday cake

The recipe calls for a large amount of skinned and toasted hazelnuts. All I could find were hazelnuts in the skin, so I wondered how the heck I was going to skin all these little buggers. Neha from The Literate and Liberal Foodie came across this great tip for removing hazelnut skins and shared it with the rest of the group. If you follow the tip, make sure you use a very large stock pot. I used my smaller one at first and the baking soda bubbled up and over the sides all over my stove. I quickly poured everything into my big-daddy stock pot and had a heck of a mess on my stove to clean after.

For the most part, I followed the recipe as written. However, I did make a few minor modifications just to use up some ingredients I happened to already have in the house:

• Chambord (black raspberry liqueur) everywhere the recipe called for rum or Grand Marnier
• Raspberry preserves in the glaze instead of apricot

And I did overlook accidentally the requirement that said we had to use buttercream as part of the garnish. I thought it was optional and I like drama, so made these candied hazelnuts instead.

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

For the Filbert Genoise
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

For the Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water

¼ cup sugar

2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

For the Praline Buttercream

1 recipe Swiss Buttercream

1/3 cup praline paste

1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

For the Swiss Buttercream

4 lg. egg whites

¾ cup sugar

1 ½ cups (3 sticks) unsalted butter, slightly firm

1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice

1 tsp. vanilla

Place the egg whites in a large bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.

Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.

*On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

For the Praline Paste

1 cup (4 ½ oz.) Hazelnuts, toasted/skinless

2/3 cup sugar

Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

For the Apricot Glaze

Good for one 10-inch cake

2/3 cup thick apricot preserves

1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

For the Ganache Glaze

Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt

6 oz. (¾ cup) heavy cream

1 tbsp. light corn syrup

1 Tbsp. Grand Marnier, Cointreau, or dark Jamaican rum (optional)

¾ tsp. vanilla

½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling the Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-inch blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

Pain Au Choco-Bana: Belated

Almost any food combination that includes chocolate appeals to me.

Chocolate and peanut butter.

Chocolate and pistachio.

Chocolate and raspberry.

... Even chocolate and bacon (if you don't believe me, you need to order a Mo's Bacon Bar. Out-freaking-standing!)

You name it, if it includes chocolate, I usually like it. But, one of my all-time favorites is chocolate and banana.

For the June Daring Bakers recipe, our hosts—Kelly of Sass & Veracity and Ben of What's Cooking?—challenged us to tackle yeasted laminated dough in the form of a danish braid. Huh? I have to be honest that I get a little freaked out every time I have to work with yeast, let alone dough layered with butter. It scares the bejeezus out of me . Will it rise properly? Will the butter actually form layers or just blend in? I'm convinced this is why Julia Child always took a swig of her sherry while she was in the kitchen. Maybe she was just taking the edge off from attempting challenging dishes? . . . I digress.

The only hard and fast rules for this challenge was that we had to make at least one danish braid using the recipe provided. The suggested filling was apple, but we were given the option to go sweet or savory and use any filling of our choice. Since I'm always looking for excuses to eat chocolate, I knew I wanted to include that in my filling, but certainly didn't want just chocolate. I glanced around my kitchen for inspiration and fixed on the bananas across the room on my counter. Banana pastry cream and chocolate. Lovely combination.

While the total time took a while, the actual labor involved in making the dough was fairly easy and straight forward. I had to make the dough twice because I realized I misread the ingredient measurements the first time and added way too much flour. Otherwise, it came together easily for this home chef. The hard part was keeping track of how many times I turned the dough. I tend to multi-task, so kept track of my progress by making hash marks on my printed recipe. If you have a lot going on while making this, mark the dough with your finger (as the recipe suggests) or keep track on paper of how many times you have turned it. I found it to be a simple, yet helpful tip. The braiding came together quickly and I topped with the egg wash and some coarse sugar. The directions instruct you to fold up the ends of the braid, but I lean towards a more rustic look with pastries and rather enjoy seeing the filling peek out a little. So, I skipped that step and left my ends exposed.


As for the taste, I loved, loved, LOVED it! I made modifications to an existing vanilla pastry cream I had, so I was unsure it would come out okay, but I was so thrilled with the outcome. Just the right amount of banana flavor without being obnoxious. And the pairing with semi-sweet chocolate was the perfect balance. I cut it when it was still a little warm, so the chocolate and banana blended together.

For more yummy braids, check out the Daring Bakers blogroll. I'm a few days late getting my post up, so any Daring Baker regulars are probably overloaded on braids by now. Hopefully, this is at least different than anything you've seen. I haven't had a chance to look yet myself, so can't wait to see how everyone else interpreted the recipe. The opportunities are really endless. Thanks again to Kelly and Ben for a great challenge.

Danish Dough
from Sherry Yard's The Secrets of Baking
Makes 2-1/2 pounds dough (enough for two large braids)

For the dough (detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

For the filling
1 cup milk
1/2 cup sugar
1/4 cup all-purpose flour
pinch of salt
2 egg yolks, slightly beaten
1 banana, mashed
1 tablespoon fresh lemon juice

1 4-ounce semi-sweet chocolate baking bar
To make the dough:
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

To make the butter block:
Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

To make the filling
Heat milk in saucepan on medium-high until very hot. In a bowl, combine sugar, flour and salt. Whisk hot milk into bowl with dry ingredients. Pour the mixture back into saucepan. Heat to a boil, stirring constantly. Cook over medium heat a couple minutes, stirring constantly until mixture is thick and smooth. Reduce heat to low. Whisk in yolks and cook for a few minutes more. Remove from heat and let cool, stirring occasionally.

Mash bananas and lemon juice until smooth Add to milk mixture. Cover and refrigerate.

To assemble the danish braid:

1 recipe danish dough (see above)
1 recipe banana pastry cream, plus chocolate
Egg wash (1 large egg, plus 1 large egg yolk)

Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the danish dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
Spray cooking oil onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.

Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.

Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Super Good Superfood

Many health experts support the belief that some natural food sources are so rich in antioxidants and essential nutrients, they are deemed superfoods. They're referred to as super because their nutritional properties are supposed to help lower cholesterol, improve mood and even reduce the risk of heart disease and cancer.

There is no legal or medical definition of what constitutes a superfood, so there is no official list. However, most iterations I've seen include a similar variety of fruits and vegetables, plus walnuts, salmon, green tea and a few others.

With zero will power these days, I need as much nudging to eat super as possible. So I wanted to make sure I modified this week's Tuesdays with Dorie recipe to include something with good nutritional value. Di of Di's Kitchen Notebook selected French Chocolate Brownies. Some may argue that good chocolate has antioxidant properties, which is probably true if you eat a single brownie. But, I suspect the benefits kind of cancel out if you eat the full plate. (Is it wrong to eat a whole batch in one sitting?)

When I went to purchase the raisins for which the recipe calls, I noticed a display of dried blueberries. The packaging called out the antioxidant properties of blueberries and I decided to go that route. One for the nutrition, but (get real; we're making brownies here) two for the unique chocolate-blueberry flavor combination.

The prep for this recipe was fairly straight-forward and moved quickly. Others mentioned that the top of the brownies had cracked, so I kept close to the oven and removed the pan as soon as it looked like a crack was forming. I cooked it for 50 minutes and the consistency was perfect. The taste was very rich and chocolaty, but I was a little disappointed with my blueberry experiment as we couldn't really taste a strong blueberry presence. We occasionally got a bite of blueberry here and there, but no consistent blueberry taste.

Completing the blueberry theme, I paired the brownies with a scoop of homemade Blueberry Sour Cream Ice Cream, also from Dorie. The gorgeous blue-purple color popped against the white plate and dark brownie. We could really taste the blueberries in the ice cream, which can probably be attributed to using fresh berries compared to the dried berries in the brownies. All in all, the combination was extremely decadent and delicious. I would definitely make the brownies again, but might try adding fresh strawberries next time.

Check out more brownie action here.

French Chocolate Brownies
makes 16 brownies

1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup dried blueberries
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready:
Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you're using it.

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Serving:
The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing:
Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

... if they last that long!

More Dorie recipes I've made from Baking: From My Home to Yours
Pecan Honey Sticky Buns
Florida Pie
Peanut Butter Torte
Fluted Polenta and Ricotta Cake
Bill's Big Carrot Cake
Fresh Tangelo Cream Tart
Gooey Chocolate Cakes
Perfect Party Cake
Brioche Raisin Snails
Russian Grandmothers' Apple Pie-Cake
Snickery Squares
Pecan Sour Cream Biscuits
Almost-Fudge Gâteau

Check Out These Buns!

The Sweet and Savory kitchen has been dark more than not the past couple of weeks. Certainly not by choice. Trust me, I'd rather have been whipping up something tasty; however, my "real-life" schedule has been extremely demanding of late and kept me from blogging.

Things seems to be back on track now and commitments are at a manageable level now (well, less insane anyway).

This week, Tuesday passed me by like I was standing still and I neglected my weekly baking commitment to Dorie Greenspan and the Tuesdays with Dorie bakers. Madam Chow of Madam Chow's Kitchen hosted this week's recipe and selected Pecan Honey Sticky Buns.

I'm a little late to the party, but come bearing some yummy brioche dripping in honey loveliness to my readers. I ended up a little torn on whether or not I'd recommend these. Don't get me wrong. They are delicious! The name really says it all. But, I hold issue with the four sticks of butter. Yielding about 15 servings, it equates to about a quarter of a stick per roll. Zoinks! At the end of the day, this is a baking group, after all. And baking usually means butter. So, I guess I should consider the butter an blog-upational hazard and just get my buns to the gym more instead of belly-aching about it.

Pecan Honey Sticky Buns
Makes 15 buns

For the Glaze:
1 cup (packed) light brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 4 pieces
1/4 cup honey
1-1/2 cups pecans (whole or pieces)

For the Filling:
1/4 cup sugar
3 tablespoons (packed) light brown sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, at room temperature

For the Buns:
1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)

Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).

To make the glaze:
In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan, evening it out as best you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinkle over the pecans.

To make the filling:
Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.

To shape the buns:
On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you'd like and freeze the remainder. Reduce the glaze recipe accordingly).

With a chef's knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they're very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.

Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.

Getting ready to bake:
When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.

Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.

The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil. Be careful - the glaze is super-hot and super-sticky.

What you'll need for the Golden Brioche dough:
2 packets active dry yeast (each packet of yeast contains approx. 2 1/4 teaspoons)
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch whole milk
3 1/3 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm.

To Make The Brioche:
Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can-- this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you're doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you'll have a fairly dry, shaggy mess.

Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You'll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.

Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.

Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight.

More Dorie recipes I've made from Baking: From My Home to Yours
Florida Pie
Peanut Butter Torte
Fluted Polenta and Ricotta Cake
Bill's Big Carrot Cake
Fresh Tangelo Cream Tart
Gooey Chocolate Cakes
Perfect Party Cake
Brioche Raisin Snails
Russian Grandmothers' Apple Pie-Cake
Snickery Squares
Pecan Sour Cream Biscuits
Almost-Fudge Gâteau

Unexpected Elegance

Sometimes, things have a way of surprising you. Such is the case with the latest installment of Tuesdays with Dorie. Caitlin of Engineer Baker tasked the group with baking Fluted Polenta and Ricotta Cake this week. I knew I would like the cake. I mean, I luuurve polenta and I rather enjoy figs, so I wasn't worried about not liking it.

What I didn't anticipate was how gorgeous this simple dessert can be. The bold yellow of the polenta served as a nice backdrop for the figs peppered throughout the batter. The edges of the cake browned ever so slightly, showcasing the decorative edge formed by the fluted pan.

I stayed pretty true to Dorie's recipe, using dried mission figs and plumping them in boiling water for a minute or so. It’s good to do this with any dried fruit when baking, as it keeps the fruit moist. The figs I used weren’t huge, but I did cut most of them in half for a more uniform distributiuon in the pan. Next time, I would consider cutting them into quarters, as my resident taster found the halves to be too overpowering.

Dorie writes that the butter you add on top in the step before baking will leave light circles when you take it out of the oven. Mine left little divots, almost like someone had repeatedly poked their thumb into the surface. It’s not terrible looking, just not quite what I expected. It actually gave the cake some rustic charm. I'd probably just leave the butter off the top next time, though, to save time. I don't imagine (though I'm no expert) that it would affect the end result all that much.

For a finished look, I dusted the cake with powdered sugar. Per Dorie's suggestion, I served it with fresh whipped cream lightly sweetened with honey.

Visually, this cake exudes an unexpected and understated elegance. I think it would be the perfect dessert for a barbecue on a summer's night or an afternoon tea party with girlfriends.

In the future, I think I'd like to experiment with cherries or strawberries instead of figs. Also, the other day in the store, lavender honey caught my eye. It got me thinking that a lavender and raspberry combination could be intriguing.

Check out more polenta cake action.

Fluted Polenta and Ricotta Cake

About 16 moist, plump dried Mission or Kadota figs, stemmed
1 c. medium-grain polenta or yellow cornmeal
½ c. all-purpose flour
1 tsp baking powder
1 c. ricotta
1/3 c. tepid water
¾ c. sugar
¾ c. honey (if you’re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
Grated zest of 1 lemon
2 large eggs
Getting Ready:
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.

Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.

Whisk the polenta, flour, baking powder, and salt together.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.

Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.

Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.

There Should be More Foods on Sticks

Portable food doesn't get enough credit. While it may seem a bit tedious, it is quite smart to offer food on a stick for a number of reasons. Smaller usually means cuter. You can get a sampling of something without committing to a traditional serving size. And, you don't need a plate or utensils.

This month's Daring Bakers recipe came from our hosts Elle from Feeding My Enthusiasms and Deborah from Taste and Tell. They challenged us to use a specific cheesecake pop recipe and put our personal stamp on the decorating. It's almost as if we all get the same simple canvas to start and we can create the art that best fits our personality.

My biggest obstacle was figuring out how to shape the pops without making a mess of them, as well as come up with a creative way to decorate them. I decided to cut these into cubes for a more structural feel. For dipping, I used a combination of dark chocolate and white chocolate that I made light pink. Embellishments included chocolate jimmies, pink large dragees and large confetti sprinkles. My favorite combination was a two-toned version. First, I dipped about 3/4 of the cheesecake in the chocolate. I popped them in the freezer for about 5 minutes, then dipped it about 1/4 of the way into the light pink. I topped it off with chocolate jimmies. The result resembled a whimsical cupcake.

I admit that I probably would never have selected a recipe like this on my own. However, after making this one, I would definitely do it again. It was a lot of fun and allowed for personal expression. Thanks to Elle and Deborah for a challenge that made me feel like a kid again.

Cheesecake Pops

from Sticky, Chewy, Messy, Gooey by Jill O'Connor

Makes 30 – 40 Pops

Ingredients

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionery coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate. White chocolate is harder to use this way, but not impossible)

2 tablespoons vegetable shortening

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Instructions

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Celebrating a Slice of Life

Today is my mom's birthday. To help her celebrate, I knew I wanted to make her a cake. What I didn't know is what kind. Well, it just so happened that this week's Tuesdays with Dorie recipe ended up being a cake. A big ol' carrot cake, in fact. Lucky for me, my mom loves carrot cake and she was on board with me baking this for her. I took a quick mental inventory and realized that I had never made a carrot cake in my life. So, I trudged forward with no expectations as to how this one would shake out.

Part of me loves to experiment with recipes, but others are best left alone. After reading through the ingredients and directions a few times, I decided that this was a cake best prepared as instructed. The only modification I made was with the frosting. I had to double the frosting recipe, which kind of surprised me. I was very careful to use a minimal amount of frosting between the layers. By the time I had frosted and stacked the layers, I had hardly any frosting left. So, I took it apart, made a second batch of frosting and re-frosted—this time being a little more generous in between layers. I'm still a little perplexed because I got the impression that while Dorie didn't frost the sides of her cake, the recipe still yielded enough to cover the whole thing.

To garnish, I candied thin strips of carrot until translucent and made a sort of ribbon design. I was going for the same look as a Martha Stewart carrot cake I saw recently. Mine was not quite as impressive (read not even close), but I think I got the hang of it and could do a better job the next time around.

As for the taste, this cake was insanely good. The cake itself was flavorful and moist, I'm assuming a result of the 1 cup of oil (gasp). The frosting was rich, rich, rich. It tasted like carrot cake frosting I have had before, but definitely more fresh. Perhaps the lemon juice? One moderate slice of this cake was enough to satiate my sweet tooth.

The final verdict came down from the guest of honor and she gave it the big "thumbs up." Kudos to Amanda of slow like honey for selecting this week's treat. Check out more carrot cakes.

Bill's Big Carrot Cake

Yields 10 servings

For the cake
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted with a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
½ cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs

For the frosting
8 ounces cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound or 3 ¾ cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
½ cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)

Getting ready
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake
Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.
Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving
This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.
Storing
The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

My Kitchen Carnage

My ego usually gets the better of me when it comes to posting to my blog. I've never posted any recipe that had a less than decent outcome. Today, however, I had a choice to make. This week's Tuesdays with Dorie recipe and I got into a fight. I'm not sure who won, but it ended ugly. (You'll see what I am talking about in a minute.) In the end, I figured there's no harm in sharing kitchen failures. I have to believe everyone, whether or not they admit it, has had at least one baking debacle. Here's one for the Fail record books.

Judy of Judy's Gross Eats selected marshmallows from the popular Dorie baking tome, Baking: From My Home to Yours, for this week's Tuesdays with Dorie recipe. It seemed easy enough and I felt fairly confident that I would be in and out of the kitchen in no time, and snacking on my newly made marshmallows.

I'm not sure when the breakdown occurred, but my guess is that it started with the whipping of the egg whites. I must not have been paying attention because I never saw the stiff peaks as indicated in the directions. I stopped whisking because the egg seemed to be separating. I should have left it alone at that point, but wanted to experiment a little and added some macerated strawberries. Enter second breakdown. The mixture seemed to set up, but when I cut into it, it didn't have the consistency of marshmallow. The texture was somewhat spongy and the taste? Eggy. Realizing that these would never make it as marshmallows, I spooned it into a bowl, hopeful that I could repurpose the gelatinous mess into another recipe.

In the end, I just tossed it.

So, there you are. The marshmallows that would never be.

I originally planned to give it another go before posting day, but I came down with a nasty cold and I'm just not feeling the culinary love right now. I hope to get back in the marshmallow saddle in the next week or so.

I'm optimistic that I can get it right next time, but really ... it can't get any uglier. For now, check out some good-looking marshmallows from the other Tuesday with Dorie bakers.

Tell me about one of your kitchen blunders so I don't feel so bad.

More Dorie recipes I've made from Baking: From My Home to Yours
Fresh Tangelo Cream Tart
Gooey Chocolate Cakes
Perfect Party Cake
Brioche Raisin Snails
Russian Grandmothers' Apple Pie-Cake
Snickery Squares
Pecan Sour Cream Biscuits
Almost-Fudge Gâteau

A Toast to the Host

When having overnight company or hosting a brunch, the last thing I want to do is peel my eyes open at "o'dark thirty" and spend all morning in the kitchen trying to whip together a meal.

I recently hosted six for breakfast and my main objective was to keep the prep work to a minimum, but make the meal memorable.

When I came across this recipe for a french toast casserole, I was immediately drawn to the praline topping. I mean, french toast is good, but that topping sounded sinful. What's more, the directions couldn't be easier.

I didn't have pecans, so used hazelnuts. It was a fine substitute. Also, there is absolutely no need for the maple syrup, in my opinion. The bread bakes beautifully and the praline topping adds enough sweetness to satisfy even the biggest sugar addict.

The only issue I hold with this dish is the amount of butter (two sticks!) in the praline. Butter makes everything better, but it also makes the back side bigger. I have to remind myself that this is a Paula Deen recipe. Anyone who knows her cooking, knows that butter is the cornerstone of many of her recipes. So, I guess I knew that going into it. But, I also don't think I will serve this on a regular basis. My pants are already too tight.

Baked French Toast Casserole with Maple Syrup
from Food Network courtesy of Paula Deen

6 to 8 servings

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.