I posted a new guide today about making your own piping bags, or pastry bags. You can read it here, or by visiting the How To section which is listed at the top and the right side of this blog.
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Devil’s cupcakes
If being damned meant I could eat devil’s food cake every day then send me straight to hell.
What makes a “classic” devil’s food cake recipe is debatable, but one thing is not open for discussion, and that is the simple fact that devil’s food cake is delicious. Alternately known as the the best cake ever, devil’s food is a rich, moist, airy cake.
I was compelled to make these after several late-night Diablo 2 sessions with Boyfriend. After a few dungeon crawls which culminated in fighting various demons and devils, I woke up the other day with three words on my mind: devil’s food cake. It’s divine inspiration.
These were made from the “classic devil’s food cake” recipe in my beloved Chocolate! book by Good Housekeeping, which is available on Amazon.com and Amazon.ca. I planned to make chocolate buttercream but when it was time to make the frosting I forgot, so these beauties are frosted with luscious vanilla buttercream.
Good to know before you start: although you can substitute buttermilk by adding white vinegar to regular milk, it is worth using real buttermilk for this. I’ve done the substitution a few times, but I find the flavour and texture of cake batter made with real buttermilk is much, much better. I spent $2.69 on a 1L carton.
I used to avoid buying it because I had no idea what to do with the leftover milk, but I will just MAKE MORE CUPCAKES NOM NOM NOM.
Before you open the buttermilk shake it well.
I was experimenting with camera settings for these shots. My apologies if the lightning is off.
Time required: 1.5 hours
Yields: 48 mini cupcakes, 24 regular cupcakes, or three 8″ round cakes
Cost per mini cupcake: $1.08
Total cost if you have none of the ingredients: $42-$52 depending on the quality of vanilla extract
Special kitchen implements I used:
- KitchenAid mixer!
- 2 mini cupcake trays
Ingredients:
- 2 C flour
- 1 C unsweetened cocoa
- 1½ TSP baking soda
- ½ TSP salt
- ½ C unsalted butter (one stick), room temp
- 1 C golden brown sugar, packed
- 1 C granulated white sugar
- 3 eggs, room temp
- 1½ TSP vanilla extract
- 1½ C buttermilk
Instructions:
1. Pre-heat oven to 177°C / 350°F. Place cupcake liners in trays. (For round cakes, grease the pans, line with parchment paper, and dust with cocoa.)
2. In a medium bowl combine: flour, cocoa, baking soda, and salt. Set aside.
3. In a mixing bowl at low speed, beat: butter, brown sugar, and white sugar, until blended. Increase speed to high: beat 5 min until it’s light and fluffy.
4. Reduce speed to medium and add the eggs one at a time.
Sometimes when Boyfriend walks into the kitchen, he will find me already in there, staring at my blue mixer.
“What are you doing?”
“Admiring.”
“Er…okay then.” (as he slowly backs away)
5. Beat in vanilla.
6. Add the dry mixture and buttermilk alternating like so: half of the flour, all the buttermilk, and the rest of the flour. After each addition beat until just combined. Scrape the sides a few times and make sure the batter is smooth.
7. Bake times: 14-15 min for mini cupcakes, at least 20 min for full size cupcakes, 30-35 min for 8″ rounds.
If making the round cakes, place two pans on top rack and one on bottom rack, no pan should be completely on top of another to allow air circulation.
A toothpick inserted should come out nearly clean.
Let cupcakes cool in pan one minute before removing from pan and placing on rack.
Let cakes cool 10 minutes before using thin knife to loosen edges and inverting onto rack.
Cool for at least one hour before frosting.
8. Frost! Oops. Forgot about making chocolate buttercream and made my regular vanilla buttercream for this: cream together 5 TBSP of unsalted butter at room temperature with 3 C of icing sugar. One at a time, mix in 1 TBSP milk, 1 TSP pure vanilla, and 1 TBSP lemon juice. If desired add a few drops of food colouring.
Verdict: Delicious. OMG. Delicious. Love love love. Real buttermilk batter is where it’s at.
Although I like mini cupcakes (because I can argue that eating two is only the equivalent of one), making them is aggravating. Manipulating batter into such a small space is so annoying. I have half a carton of buttermilk left though. Ah hah! I’ll just make full size cupcakes!!
I’ve been looking for an excuse to practice making buttercream roses. Perhaps I failed at making a perfect rose (more of an artists’ interpretation of a white carnation) but whatever! I still make heavenly cupcakes. The humidity is part of the problem, normally my frosting is firmer, but it’s been so humid and it came out slightly runny, which made is easy to pipe but it couldn’t hold a shape well.
I’ll make up another batch in a few days and will definitely go for chocolate buttercream.
What is your favourite cupcake and frosting flavour combination?
Playlist: Depeche Mode
Patty’s peanut butter & white Belgian chocolate brownies
“Mmmm-mmmm!” said Boyfriend, after he ate one of my new brownies; warm from the oven and made with peanut butter and white Belgian chocolate.
I wanted to use up my remaining white Callebaut chocolate, and combine it with peanut butter to make a delicious brownie. I envisioned a layer of peanut butter in the middle but that didn’t work out as expected. It was good, but not what I had planned, so I’ll make this again with a few modifications.
The only brownies that have ever made my heart sing are the gooey cheesecake brownies. I had high hopes for my peanut butter and white chocolate creation.
Good to know before you start: I didn’t use enough flour and I lost track of time while it was baking. The batter had too much liquid, and I’m not sure how long it actually baked, but it was over 30 min. When it came out of the oven it was bubbling at the edges and still liquid, I let it set for 2 hours and prayed it would firm up. I suspect the terrible humidity here is affecting my baking because my chocolate supply (which is stored in a sealed container in the dark) had softened so much I didn’t need to cut it. 0_0
Time required: 2 hours
Yields: 25
Cost per brownie: $1.40
Total cost if you have none of the ingredients: $35.00 (add $15.00 for premium vanilla and chocolate)
Special kitchen implements I used:
- baking pan: 8″ x 8″
- tinfoil
Ingredients:
- 8 oz white Belgian chocolate (equivalent to 8 squares)
- ¾ C smooth peanut butter
- 1¼ C butter, room temp
- 1¼ C granulated white sugar
- 1 C cocoa powder
- ¼ TSP salt
- 2 TSP vanilla
- 2 eggs, room temp
- ½ C flour
Instructions:
1. Pre-heat oven to 177°C / 350°F. Line baking 8″ x 8″ pan with tinfoil and grease.
2. Use serrated blade to chop chocolate, set in sauce pan but do not turn on.
3. In the microwave, melt butter.
4. Mix sugar, cocoa and salt into melted butter; then microwave for 30 seconds and stir until thoroughly combined. Let the mixture cool 5 min.
5. Meanwhile, heat the chocolate on low heat, stirring often until melted.
6. Stir peanut butter into chocolate and remove from heat. Set aside.
7. In the brownie bowl, add eggs one at a time.
8. Add vanilla.
9. When everything is combined add flour.
10. Pour half the batter into the prepared pan.
11. Spread peanut butter mixture on brownie.
12. Pour remaining batter on top. (The chocolate layer refused to stay above the peanut butter, it started sinking and looked awful so I thought what the hell and stirred it up.)
13. Bake 30+ min.
14. Cool 2 hours and slice.
Interestingly the bottom of the brownie has a slight crust, while the centre and top are very chewy. No idea what’s up with that. These look kind of ugly!
Verdict: Needs work. I’m going to take my brownie recipe back to the drawing board, I’m still not really satisfied with it, and that needs to get worked out before I start adding funky stuff like white chocolate and peanut butter. I’ll make this again with a few changes.
I’m not heartbroken over this, wasn’t sure if it would be a grand slam or not. Boyfriend loved this so I’ll consider it a success. This one isn’t going onto my recipe index until it’s perfected.
Playlist: Naruto soundtrack
Remarkable mango-rhubarb bites
Je suis la hot. It’s been too hot to bake lately. This is the first dessert I’ve made in weeks, which is a mango-rhubarb number. Technically it was a bar-type dessert, although the consistency wasn’t what I consider to be a bar. It had cobbler-like qualities.
I adapted this from a recipe I found on The Rhubarb Compendium. I added mango and ditched the icing sugar. It’s possible my results were skewed since I added the egg at the wrong stage.
Time required: 1.5 hrs
Yields: 12 servings
Cost per portion: $2.70
Total cost if you have none of the ingredients: $32.00
Kitchen implements I used:
- baking pan 9″ x 13″
Ingredients:
- 4 C rhubarb, washed and diced
- 3 C mango, peeled and cored and diced
- 1 C granulated white sugar
- 1 C dark brown sugar
- ½ C white shortening
- 1 egg
- 1 TSP baking soda
- ¼ TSP salt
- 1 TSP cinnamon
- 2 C flour
- ½ TSP vanilla
Instructions:
1. Pre-heat oven to 177°C / 350°F degrees. Grease and flour baking pan.
2. Place rhubarb and mango into a large bowl. Mix in half of the white sugar. Set aside.
3. In a medium bowl, cream shortening, remaining white sugar, and brown sugar.
4. In a small bowl, combine baking soda, salt, cinnamon and flour. Add to wet mixture.
5. Mix in egg and vanilla.
6. Combine wet mixture with fruit, smoosh batter in baking pan.
7. Bake 40 min. Cool on rack at least one hour.
8. Cut into “squares”. Hmmm. Something doesn’t look quite right. This definitely did not leave the pan in a perfect square.
Verdict: I liked this but Boyfriend did not.
He said the texture was “squishy”. Parts of the bar were crunchy, and parts were soft, and I’m not sure why. The rhubarb was crunchy, which makes sense because it was not stewed yet I wasn’t expecting crunchy fruit in a baked dish. It wasn’t bad, just different. I found the mango flavour a little overwhelming, so next time I’d drop the mango entirely and stew the rhubarb prior to baking. But if I was going to do all of that I’d just make a cobbler instead.
Overall I liked this but it wasn’t my favourite rhubarb dish that I’ve made.
Update July 26, 2011: the next day this dessert turned into mush. I’m not sure if it was caused by the heat wave we’re experiencing, or if this particular mix of ingredients don’t hold up well, but I won’t be making this again.
Playlist: Adele
Rhubarb apple crumb bars
The only thing more sour than rhubarb is a spiteful girlfriend. I baked this to get even with Boyfriend who went out of town for the weekend, alas. Eat your heart out.
Yes I am that petty. I adapted this from the “blueberry crumb bars” in Good Housekeeping Brownies: favourite recipes for Blondies, Bars & Brownies, which is available on Amazon.com and Amazon.ca.
I have a few plans to make this turn out better than the first attempt at a fruit crumb bar, which was a burnt nightmare. I think I can get it right this time.
Good to know before you start: The high butter content will easily burn. To prevent this, cover the entire dessert with tinfoil, bake 30 minutes at a high temperature, then remove tinfoil and bake an additional 25 min at a lower temperature. This ensure the fruit filling is properly cooked but the topping doesn’t burn.
Time required: 2.5 hrs
Yields: 36 piece
Cost per bar: $1.39
Total cost if you have none of the ingredients: $41.00
Kitchen implements I used:
- baking pan: 10.5″ x 14.5″
- tinfoil
- KitchenAid mixer
- pastry blender
Crust ingredients:
- 1 C butter, softened (2 sticks)
- ⅔ C icing sugar
- 1 TSP pure vanilla extract
- 2½ C flour
Filling ingredients:
- 4 C rhubarb, washed and diced
- 4 C tart apples, peeled, cored, and diced
- ½ C granulated white sugar
- 3 TBSP powdered corn starch
- 2 TBSP water
Topping ingredients:
- ⅔ C quick-cooking oats, uncooked
- ½ C flour
- ⅓ C brown sugar, packed
- ¼ TSP cinnamon, ground
- ½ C butter, slightly softened (1 stick)
Instructions:
1. Pre-heat oven to 190.5°C / 375°F. Line baking pan with foil.
2. Prepare the fruit and set it aside.
3. Prepare crust: in mixer beat the butter, icing sugar and vanilla.
Beat until light and fluffy.
4. Add flour and mix until just combined.
5. Use hands to press dough into baking pan, bake 20 min.
6. Cool on rack 5 min.
7. Meanwhile prepare filling: in a large sauce pan, combine sugar, corn starch, and water.
Add fruit. Bring to a boil over Medium heat, reduce heat and simmer for 5 minutes. Stir often.
8. Meanwhile prepare topping: in a medium bowl stir: oats, flour, brown sugar, cinnamon.
9. Cut in butter with pastry blender, and blend until you have coarse crumbs.
10. Spread fruit mixture evenly over crust.
11. Use hands to sprinkle topping over fruit.
12. Cover with tinfoil and pierce with fork. Bake 30 min.
13. Remove tin foil after 30 min, and lower temperature to 160°C / 320°F. Bake for an additional 25 min.
14. Cool completely in pan before slicing. When ready to serve, lift from pan, peel foil off the bottom. Slice lengthwise into 6 strips, then crosswise into 6 pieces.
Verdict: My plan to taunt Boyfriend failed miserably! This was partially assembled when I found out he would be home at 3:30, right when it finished cooling. Foiled!
I decided to be kind and let him have some.
These were delicious. The crust reminded me of shortbread, very buttery and soft. The rhubarb and apples were nice and tart. The only thing I’d change is to add two more stalks of rhubarb.
I will retry the apple-only version at some point and believe that if I use the tinfoil trick it should be fine.
Playlist: Sailor Moon Super S movie
I am now convinced anything with rhubarb will turn out awesome and make me feel like a baking super star. What rhubarb dessert is your favourite?
O Canada cupcakes – by Patty!
Nothing says Canada like red, white, and maple syrup. Happy birthday Canada! =)
These cupcakes have a lot in common with red velvet, but they are not red velvet, they are full of real maple goodness instead. I wanted to make something with our official colours, and a flavour that is undeniably Canadian.
Time required: 2 hrs
Yields: 24
Cost per cupcake: $1.75
Total cost if you have none of the ingredients: $42.00
Kitchen implements I used:
- muffin tin & cupcake liners
- KitchenAid mixer
Cupcake ingredients:
- 2¼ C flour
- 1¼ C granulated white sugar
- ½ C butter (one stick)
- 1¼ C milk
- 1 TBSP cocoa powder
- 3 TSP baking powder
- 1 TSP salt
- 1 TSP pure maple syrup
- 1 TSP pure vanilla extract
- 3 eggs
- red food colouring, I just winged it
Buttercream frosting ingredients:
- 3 C icing sugar
- 5½ TBSP butter, room temperature
- ¼ TSP pure vanilla extract
- ¼ TSP pure maple syrup
- 2 TBSP milk
- 1 TBSP of freshly squeezed lemon juice
Instructions:
CUPCAKES:
1. Pre-heat oven 177°C / 350°F.
2. Combine all ingredients in mixing bowl.
3. Beat on High for 4 minutes, scraping sides constantly.
Once everything is in, add the food colouring.
Totally didn’t bother measuring the red dye.
Thinking, “When it starts to resemble Canadian red I’ll stop.”
Perhaps not the best plan.
Yuck, pink isn’t one of Canada’s colours, this won’t do!!
Nothing says “I love my country” like vulva pink batter… ah well, maybe a miracle will occur in the oven. (Hah, get it?)
4. Ladle into muffin pan, filling about two-thirds of the way.
5. Bake 20 min, and immediately remove cupcakes from pan and place on cooling rack.
6. Cool at least 1 hr.
FROSTING:
1. In large bowl, cream butter and icing sugar together.
2. Add half of the milk, and mix well.
3. Add vanilla.
4. Add remainder of the milk and lemon juice.
5. Mix until you can no longer feel sugar granules.
After they are frosted, get patriotic and devour!!
Hurrah! They turned out red after all! Miracles do happen.
Verdict: You know, this is the first time I have actually gotten exactly 24 cupcakes, usually I run out before I get to the final one. Yes!!
The colour did darken as they baked. Thank God.
The maple flavour was very subtle, almost to the point I didn’t notice it. Next year I’ll increase the amount of maple syrup to at least one tablespoon.
Boyfriend and I ate some cupcakes as we watched the Canada Day fireworks from our balcony.
He said, “Patty, you make great cupcakes. It’s like vanilla cupcakes, with lemon vanilla frosting.” (unintelligible salivating sound).
Playlist: Final Fantasy OSTs
Patty’s maple bacon brownies
Today, in a gesture of overwhelming self-sacrifice, I am making a dessert with bacon for Boyfriend. He doesn’t know it yet. I’m meeting him at a bar later to celebrate something, and I will be arriving with bacon brownies.
Why is this a gesture of self-sacrifice?
Well dear reader: I don’t like bacon.
Some people, when they find out, assume:
- I am allergic
- I have a religious restriction
- I am insane
But they are wrong. I just don’t like it. I love pulled pork and ham, but bacon does nothing for me. Boyfriend’s parents almost crashed the car when they found out.
“But how?” they gasped. “How can anybody dislike bacon?!”
Well, if you are curious why I don’t eat bacon you’ll have to make it to the end of this post.
Good to know before you start: I assume that regular bacon from the grocery store will work, but since we are celebrating a special occasion, I went to the butcher shop and got a pound of premium bacon.
I used Nova Scotia maple syrup from Maple Berry Farms in Fenwick. If you do not have real maple syrup, well…. I feel sorry for you. I picked up this bottle on my trip home in the spring.
Kitchen implements I used:
- baking pan 8″ x 8″
- 2 cookie trays
Ingredients:
- 1 lb bacon
- 2 TBSP real maple syrup
- 1¼ C unsalted butter
- 1¼ C granulated white sugar
- 1 C cocoa powder
- ¼ TSP salt
- 2 TSP vanilla
- 2 eggs
- ½ C flour
Instructions:
1. Pre-heat oven to 177°C / 350°F. Line cookie trays and baking pan with tinfoil, do not grease.
2. Place bacon on tray and baste with maple syrup. Cook until it is a) not raw, and b) not burnt.
When you decide it’s done, place it on plates lined with paper towel and blot it well, on both sides. Meanwhile…
3. In microwave on High, melt the butter. This will take around 2 min, stirring every 30 seconds.
4. Stir in sugar, cocoa and salt. Microwave for another 30 seconds. Stir. Let the mixture sit 5 min.
5. Add the eggs one at a time.
6. Add vanilla.
7. When everything is combined add flour.
8. Pour half the batter into the prepared pan.
9. Layer in the bacon strips. I cut the bacon into small pieces so it will (hopefully) be easier to cut the brownies later.
10. Pour remaining batter on top. Bake 25 min.
11. Cool brownies completely in pan before slicing.
12. Enjoy?
Verdict: Yes, it must be love! I fully expect to be worshiped forever after making this. The flavour I can only describe as a brownie that tastes chocolatey yet smokey.
Boyfriend adored this. I did not.
Bacon, ugh. I just do not like it; it smells weird, it feels weird, it’s fatty and gross and just ugh – no thanks! That said, Boyfriend loves bacon with an intensity that borders on eroticism. I don’t understand.
Prior to making this I had no idea how to cook bacon. I figured this site would have a decent explanation, so I baked it in the oven. But 10 minutes wasn’t doing it, so I consulted my friend M and sent him pictures of the partially cooked bacon, and he guided me through to cooking it to completion. (Thanks buddy!)
I am guessing the size of this bacon was the problem? Oh well!
I brought the pan of brownies to the bar, and Boyfriend and K got to try them. They said it was great. J and E, however, almost vomited. It seems to be very taste-specific. I didn’t care for them.
I think it would have been different with small strips of bacon cooked to a crispy texture. I told Boyfriend if he would like to have this again, he can cook the bacon. I cooked 13 strips and only used 4.
Playlist: Cobra Starship – Good Girls Gone Bad
Rhubarb cobbler
When I was small, I lived beside an elderly man with a large vegetable garden. It was like having my own Mr. McGregor, and I was the rabbit unable to help myself from raiding his rhubarb. Mmmm, pilfered produce! I am not sure why I ate so much of it, uncooked rhubarb can be quite sour, and I never did eat an entire stalk…
Tonight I made my first cobbler with the rhubarb I found in the market the other day. But will the fruits of labour be as sweet when the ingredients are purchased instead of purloined?
A cobbler is a layer of stewed fruit, covered by chunks of pastry, which are supposed to resemble a cobbled road after baking. This is a Better Homes & Gardens recipe.
I’m going to give a shout-out to Boyfriend’s mother for providing advice before I started. This whole “break topping / spoon topping” was confusing.
Time required: 1.5 hrs
Yields: 9 portions
Cost per portion: $4.00
Total cost if you have none of the ingredients: $36.00
Special kitchen implements I used:
- flour sifter
- 2 quart baking dish
- cookie tray lined with tinfoil (to catch drippings)
Good to know before you start:
1. The leaves of the rhubarb plant are poisonous.
2. The stalks of the rhubarb plant are a natural laxative.
Topping ingredients:
- 1 C flour
- 2 TBSP granulated white sugar
- ½ TSP baking powder
- ½ TSP salt
- ¼ C unsalted butter
- 1 egg, slightly beaten
- ¼ C milk
Filling ingredients:
- 1 C granulated white sugar
- 2 TBSP cornstarch
- ¼ TSP cinnamon
- 1 TBSP water
- 1 TBSP butter
- 4 C diced rhubarb stalks (about 6 stalks)
Instructions:
1. Pre-heat oven to 204°C / 400°F.
2. Wash rhubarb stalks and slice into one-inch pieces. Set aside.
3. In a large bowl sift together: 1 C flour, 2 TBSP sugar, baking powder, and salt.
4. Cut in butter until coarse crumbs form.
5. Slightly beat an egg and combine with milk.
6. Mix egg into crumbs until moistened. Set aside.
7. In a large pot, stir together: combine sugar, corn starch, cinnamon, water, and butter.
8. Add rhubarb, stirring until all pieces are coated.
9. Cook over medium heat for 10 minutes. Let mixture bubble, stirring occasionally.
10. Pour hot fruit mixture into baking dish. The dish has been placed onto a foil-lined baking tray to catch any overflow.
11. Immediately spoon topping onto rhubarb. (Try to make small mounds of pastry, I ended up with a… decorative spiral.)
12. Bake 20 min.
13. After baking, cool on wire rack at least 20 min. Scoop and serve.
Verdict: Delicious! This is the first time I’ve cooked with rhubarb, but it won’t be the last.
I used a 1.5 quart baking dish instead of a 2 quart one, mostly because I am short and lazy and couldn’t reach the bigger dish. However, I’m glad I used that size, because I found there was not enough fruit. I would use 6-8 cups next time, maybe 10 stalks?
I was really happy with how this turned out.
You can make cobbler with lots of different fruits, what would you choose?
Playlist: Wizardry V soundtrack
Chocolate caramel cookie surprise!
How do you get the Caramilk Bar inside the cookie? Very, very carefully.
I spent today with my cousin J. She kindly provided a recipe for chocolate chip cookies, stuffed with Caramilk bar pieces. Intriguing!
It’s a cutout from a magazine and I’m not sure which magazine it’s from, and it turns out it was in a Longo’s flyer.
Tonight I made a beeline to the store to get Caramilk bars to try these out.
Good to know before you start: This dough is hard to handle.After the dough is prepared, but before the candy pieces are added, chill it in the fridge. I prepared an entire batch of dough but only baked 12 cookies tonight, and by the 9th cookie, as I was shaping it, it began to stick to my hands badly. I recommend baking them in small batches for this reason.
Time required: around 1 hr
Yields: around 36 cookies
Cost per cookies: $1.00
Total cost if you have none of the ingredients: $36.00
Kitchen implements I used:
- large baking pan
- parchment paper
- mixer
Ingredients:
- 1 C unsalted butter, softened
- 1 C brown sugar, packed
- ½ C granulated white sugar
- 2 eggs, room temp
- 1 TBSP vanilla
- 3 C flour
- ½ TSP baking powder
- ½ TSP baking soda
- ¼ TSP salt
- 1 C milk chocolate chips
- 4 Caramilk bars
Instructions:
1. Pre-heat oven to 177°C / 350°F, centre rack. Line baking tray with parchment paper.
2. In a mixer, beat butter until fluffy.
3. Add both sugars, beat until blended.
4. Beat in eggs, one at a time.
5. Add vanilla. Set mixture aside.
6. In a large bowl, whisk together: flour, baking soda, baking powder, and salt.
7. Stir dry mixture into butter mixture, adding half at a time.
8. Stir in chocolate chips. Place mixture in the fridge for at least 10 min.
No pic for you!
9. Use knife to cut the Caramilk bars apart.
I will not eat the pieces, I will not eat the pieces. I will not, I will, I ... oops.
10. Scoop out dough with a table spoon, roll into a ball. Make a small indent with your fingers, and place one square of Caramilk into the indentation. Pinch the dough up to cover the candy, and roll it through your hands again to smooth it out, then place on tray.
11. Bake 15 min. Cool in pan for 5 minutes before transferring to wire rack.
Cool on rack at least 2 min before eating.
Verdict: Stupendous! Loved this.
The dough is different from what I’m used to, it has a heavy, almost cake-like consistency, and the caramel centre is piping hot. And so good. They were much better than the cookies stuffed with Oreos.
I baked 12 and put the rest of the dough in the fridge. Together with Boyfriend and V we enjoyed them with milk. (These also dunk well!)
Both agreed “These are really good.”
Playlist: 80’s
Patty’s peach flans
What do custard and Final Fantasy IV have in common? Flans!!
A flan – or crème caramel – is a custard dessert with a layer of soft caramel on top,with similiar characteristics to crème brûlée.
As all Square fans should know, one of the toughest enemies in old school FF games were the pudding class, and in IV (my favourite), the rarest creature of all was the “pink puff” or “princess flan”.
Looks can be deceiving! These pink monsters were immune to magical attacks, almost immune to physical attacks, and you had to whittle away at their high HP.
They could only be found in one tiny room in the entire game, where you had a 1 in 64 chance of finding them, and if you defeated them you had a 1 in 64 chance of earning the rarest item in the game. But I digress.
I had flans on my mind for some reason or another, and decided to give it a go. Usually I wouldn’t preface a recipe with a warning, but you should read all the way to the end before trying this one.
Time required: 2.5 hr
Yields: 6 flans
Cost per flan: $6.30
Total cost if you have none of the ingredients: $38.00
Kitchen implements I used:
- 6 ramequins
- baking pan 9″ x 13″
- sieve
Ingredients:
- 6 peaches, peeled and diced
- 2 TBSP butter
- 1 vanilla bean, split & scraped
- 1 cinnamon stick, split
- ⅓C granulated white sugar (for caramelization)
- 3 beaten eggs
- 1½C milk
- ⅓C granulated white sugar sugar (for custard)
- 1 TSP pure vanilla extract
- 3 shakes of ground cinnamon, per custard
Instructions:
1. Pre-heat oven to 163°C / 325°F. Fill kettle and boil, then let water simmer.
2. Peel fruit and dice into thin pieces.
3. Melt butter in a pan. Add fruit, cinnamon stick, and vanilla bean (pods and shell).
4. Bring to a boil, and simmer 15 min.
5. On Medium heat in a heavy-bottomed sauce pan, caramelize 1/3 C sugar. Do not stir it, shake the pan gently until it starts melting. Once melted, reduce heat to Low. Cook for 5 min.
At this point all the sugar should be melted and it’s okay to stir.
6. Immediately pour this melted sugar into the ramequins, titling to coat evenly.
Let stand 10 minutes.
charred molasses WTF?
7. Meanwhile, combine eggs, milk, and the other 1/3 C sugar, and vanilla.
Beat until well combined but not foamy.
oops, is this foamy?
8. Place peaches in ramequins.
8. Divide custard mixture evenly amount ramequins.
9. Sprinkle with cinnamon (I have a glass shaker filled with ground cinnamon for this)
guessing this doesn't look normal
10. Place ramequins in baking dish and create bain marie.
11. Bake up to 45 min.
12. Immediately remove ramequins from bain marie and place on cooling rack for 10 min.
13. Before consuming, loosen edges of flan with knife, and place a plate over ramequin, and invert.
Verdict: Burnt, with a bitter liquer aftertaste, and a consistency of hard-boiled egg. Not exactly what I was hoping for!
Where did it all go wrong?
The first problem was the peaches, they were under-ripe, and I overcooked them in my eagerness to include them. Alas, adding fruit to flans changes the consistency and cooking time considerably.
Second, a third of a cup of sugar was not enough to coat each ramequin – I ran out, made more, and burned it – and used it anyway. The sugar tasted like burnt brandy, bitter and horrible.
Third, flans should take no longer than 45 minutes to cook, and when they are done, a knife blade inserted will come out clean. I accidentally set the oven to the wrong temperature and didn’t realize until they were already in, so I adjusted the temperature and checked them at 20 minutes, then every 5 minutes. After 70 minutes they still had not set, the knife was covered in runny custard, but I took them out anyway, only to discover they had mysteriously cooked all the way through. WTF.
I think peach flans have potential. I’m going to retry this with plain flans first, to get the technique down, then I’ll try adding fruit. I will not cook the peaches again, just use ripe peaches, one or two slices per cup max. The butter that the peaches cooked in looked unsightly. I think I’d prefer smaller ramequins for this too.
What a waste of vanilla bean!
Playlist: Final Fantasy IV – Into the Darkness
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