Bake 2.1 S'more Cupcakes

This summer we went camping a few times with Bug, and he shares our joy and love of S'mores. So to kick of the second series we are making S'mores cupcakes for our signature bake.

These are sweet, like a normal s'more experience should be, with a lot of graham flavor, some chocolate, and a sticky marshmallow frosting that will definitely require a wipe down of the face and hands afterwards... 

Ingredients

1/2 cup whole wheat flour and 8 pulverized graham crackers to equal 1 1/2 cups
1 1/2 teaspoons baking powder

1/4 cup granulated sugar

1/4 cup brown sugar

6 tablespoons salted butter

1 large egg 

1/3 cup of milk 

1/4 teaspoon vanilla extract

1/2 cup mini chocolate chips

4 large egg whites

1 cup granulated sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon vanilla

Preheat the oven to 350 degrees and line the cupcake pan with liners of your choice. 

Pulverize the graham crackers and then add the other dry ingredients (flour, baking powder, salt) and pulse a few times, and set aside. 

In a large bowl with a mixer, or in a stand mixer with the paddle attachment, cream butter and sugars until light and fluffy. Add the egg and beat until smooth, add the milk and vanilla. By hand fold in the dry ingredients and chocolate chips.

Fill the cupcake liners 3/4 full. Bake for 18-20 minutes until the edges are starting to brown and a toothpick comes out clean. Allow to cool before frosting.

While the cupcakes cool, make the frosting by heating the egg whites, sugar, cream of tartar, and salt to a heat safe bowl or a double boiler and heat over simmering water. Heat, stirring constantly until the egg whites are warm to the touch and the sugar has dissolved, about 4 minutes.

Transfer the bowl to the stand mixer, and mix on high speed until stiff glossy peaks appear, about 8 minutes, adding the vanilla at the end. 

Spread or pipe onto the cupcakes. Torch if desired. Enjoy! 

Series 2

Our Great British Bake Off journey is progressing to Series 2. I again promise not to include any spoilers from the show anywhere in this blog so you can enjoy each series and all of our bakes here without fretting.

Here is what Series 2 has in store for us:

Episode 1: Cakes

For their very first challenge, the bakers were asked to bake 24 cupcakes in 2 hours. They are allowed to make 2 different types of cupcakes. For the technical challenge, the bakers were asked to bake a Coffee and Walnut Battenburg cake using Mary Berry's recipe in 2 hours. The cake needs to have the perfect sponge which holds its form (perfect symmetry), distinguish flavours, and a smooth exterior. For the showstopper, the bakers were asked to bake a chocolate tiered celebration cake with elaborate, multi-layer design in 5 hours.

Episode 2: Tarts

For the signature bake, the bakers were asked to bake a savory Quiche in 2 hours. For the technical challenge, the bakers were asked to bake a Tarte au Citron using Mary's recipe in 1 1/2 hours. For the showstopper, the bakers were asked to bake 24 miniature sweet tarts.

Episode 3: Bread

For their signature bake, the bakers were asked to bake a free formed flavored loaf (not using a tin) in 3 ¼ hours. For the technical challenge, the bakers were given 3 1/2 hours to bake a Focaccia, using Paul's recipe. For the showstopper, the bakers were asked to bake 2 displays. One display is to make a basket out of bread. The second display is to make 12 sweet and 12 savory rolls. They had 5 hours.

Episode 4: Biscuits

For the signature bake, the bakers were give 1 1/2 hours to make 12 biscuits. The biscuits should not be too hard or too crumbly. For the technical challenge, the bakers were given 1 1/2 hours to bake 24 brandy snaps. For the showstopper, the bakers were asked to bake a macaron display. They need 3 different flavors, bake 120 of them, and had 5 hours to complete it.

Episode 5: Pies

For the signature, the bakers were asked to bake a family pie with either a ruff puff pastry or flaky pastry in 2 1/2 hours. For the technical challenge, the bakers were asked to bake a batch of 6 miniature pork pies in 2 1/2 hours using Paul's recipe. The technical was a 2 day bake challenge, so the bakers were judged the next day. For the showstopper, the bakers were asked to bake a meringue pie—a fruit and/or custard pie topped with meringue, in 3 ½ hours.

Episode 6: Desserts

For the signature bake, the bakers were asked to bake a cheesecake in 2 1/2 hours. For the technical challenge, the bakers were asked to bake a chocolate roulade in 1 3/4 hours using Mary's recipe. For the showstopper, the bakers were asked to create a Croquembouche-inspired bake in 5 hours.

Episode 7: Pâtisserie (Semi-final)

For the signature bake, the semi finalists were asked to bake a layered mousse cake in 2 hours, with the judges seeking a light sponge and a rich mousse. For the technical challenge, the bakers were asked to bake 12 identical Iced Fingers. Using Paul's recipe, they were to be filled with cream and jam. For the showstopper, the bakers were asked to bake 3 types of pastries. The bakers had to use the same dough — which must be crisp on the outside and soft on the inside — for all three.

Episode 8: Final

For their final signature bake, the finalists were asked to bake 12 mille-feuille in 2 1/2 hours. For the technical challenge, the bakers were asked to bake a sachertorte in 2 hours and 40 minutes. For their final showstopper, the bakers were asked to bake 3 different types of petits fours: Meringue, Sweet Pastry, and Sponge Based, within 4 hours.

Bake 17: Finale Lemon Cream Scones

Here we are at the end of series 1... but it is the 1st of many so don't fret.

To top off the first series we have an easy scone in one of my favorite flavors: lemon. This scone is not a dry sad scone, the cream keeps it moist and the lemon brings a tart hit of flavor. They are best the same day but can be saved and slathered with butter or honey for that mid day tea break we all need.

Ingredients

2 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

zest of two lemons

1/2 cup chilled butter cut into 1/2 inch cubes 

1 cup of heavy or whipping cream

Preheat the oven to 425 degrees and prep a baking sheet with parchment paper or a silpat baking sheet. 

In a food processor, pulse the flour, sugar, baking powder, salt and lemon zest until combined.

Add the cubed butter, pulse 5-6 times or until the butter is in medium chunks. Add the cream and pulse 15-20 times until the dough comes together in medium pieces. 

Scrape the dough onto a clean surface, press together to form a cohesive dough and fold the dough in half and press together, turn, repeat 2 more times. Press into a circle about 1 inch thick. Cut into 8 wedges.

Place the wedges on the baking sheet. If you are less keen on tart flavors, brush the scones with a beaten egg and sprinkle with coarse sugar. If you are keen on tart flavors, cook the scones as they are and then glaze them after they have baked with the juice of one lemon mixed with 1 cup of powdered sugar. 

Cook the scones for 15 minutes, turning once. Cool slightly before glazing or consuming. YUM.

Bake 16: Carrot Cake with Cream Cheese Frosting and Halwa Glaze

THE FINALE! 

Can you believe that we have made it to the final of series 1! I can't either. 

This series 1 final was set up differently than the seasons we probably remember. They did 1 challenge and then eliminated a baker, and then did the second challenge to crown the winner. Every season after this one did the same three bake episode to crown the winner. 

For the first challenge the finalists were asked to bake miniature cakes. The final two were then tasked with baking scones, choux buns, and finger sandwiches. So much very small yummy things! 

First up: miniature cakes! Valuable lesson learned: soft cake + soft frosting = not a good idea for a mini cake. However, this remains my all time favorite carrot cake recipe and it does wonderfully as a two or three tier cake or a sheet cake. 

Ingredients

Cake

1 cup chopped walnuts or pecans (add more if you want to use some for decoration)

1 1/2 cups brown sugar

1/2 cup sugar

1 cup vegetable oil

4 large eggs

3/4 cup applesauce (or trade for pureed pineapple and add some coconut!)

1 teaspoon vanilla

2 1/2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

2 1/2 cups of grated carrot (use the large side of a box grater or a food processor)

Frosting

8 ounces cream cheese

1/2 cup salted butter (add 1/2 teaspoon salt if using unsalted butter)

2 tablespoons milk

4 1/2 cups powdered sugar

1/2 teaspoon vanilla

Glaze

1/2 cup carrot juice

1/2 cup heavy cream

1/2 cup sugar

2 tablespoons butter

Phew!

Let's start with the cake.

Heat the oven to 325 and toast the nuts on a sheet pan. You can skip the nuts too if you are allergic or you can toast them on the stove top, either way keep an eye on them.

Turn the oven up to 350. Prep your pan of choice with parchment, or cooking spray with flour. I suggest either two 9" rounds, three 9" rounds (my favorite), or a sheet pan. 

Mix your sugars, oil, eggs, add in the applesauce and vanilla. In another bowl (or gently on top if you are like me) mix the flour, soda, powder, salt and spices. Add the flour mixture to the wet mixture and gently fold. When mixed about two-thirds of the way, add the grated carrot and toasted nuts.

Divide into the pans of your choice and bake until a toothpick inserted in the center comes out clean. For two rounds aim for 30-32 minutes, three rounds is about 22 minutes, and a 9x13 would be about 40 minutes. 

For the frosting, beat all the ingredients in a mixer with a whisk attachment. Add additional milk or powdered sugar to adjust the thickness of the frosting to your liking. 

For the halwa glaze, put the carrot juice, cream, sugar and a punch of salt in a saucepan. Do not stir it, you want the sugar to insulate the heavy cream. You want medium to high heat and let it bubble away and foam, don't turn the heat down, it won't boil over and the foaming does subside. Let it go 12-18 minutes (depends on your heat) until it is thickened. You don't want it to start browning but you want it thick enough to stick to the cake. Remove from the heat and stir in the butter. Allow to cool. Just before glazing the cake give it a good stir. 

To assemble, for rounds, put cream cheese frosting in between your layers and then the halwa glaze on top, or both in between all the layers, or whatever you want! For a sheet cake, top with frosting and then drizzle with the glaze. Either way it is just so good. You can leave off the glaze too if you are short on time or carrot juice. 

For mini cakes, I cut rounds and then frosted with the cream cheese and topped with the glaze. I had to keep them in the fridge to ensure I could handle them for frosting and they still got smushed. So I highly recommend sticking with the full sized cake on this one!

 

Bonus: isn't this glaze mesmerizing!

Bake 14: Cornish Pasties

Technical time! This round we can give thanks to Paul Hollywood for a traditional Cornish Pasty. These hand pies were often eaten as a full meal which will be perfect as we are having them for lunch for the next few days! The recipe calls for 4 servings. I found that to be huge so I made 6 servings but I would recommend making 8 servings unless you are going to be working in the field all day and need that extra sustenance. 

Ingredients

1 lb 1 oz bread flour

4 ounces vegetable shortening

1 teaspoon salt

1 ounce butter

6 fluid ounces cold water

1 egg, beaten with a pinch of salt (for glazing the pastry before cooking)

12 ounces good quality beef skirt, rump steak or braising steak

12 ounces waxy potatoes 

7 ounces swede*

6 ounces onion

3 tablespoons butter

*swede is rutabaga, but if you can't find that use turnip 

First mix the pastry, and note, you can and should be firm about it, this is not a gentle pastry! Add the flour, shortening, salt, butter, and water to the bowl. Use a spoon to combine the ingredients, and then use your hands to smoosh it all together, Turn the dough onto a clean surface (no flour or oil) and knead to combine the ingredients. Knead for 5-6 minutes until you have a smooth and glossy dough.

Once smooth, wrap in plastic wrap and rest in the fridge for 30-60 minutes. 

Prepare the filling, chop the beef, potato, swede, and onion into similar small cubes. I removed the peel of the potato and swede, and I actually didn't use onion, I replaced that with 1/2 an apple. Salt and pepper the mixture and set aside. 

Preheat the oven to 325 degrees. Prepare a baking tray with parchment paper or a silpat baking sheet. 

Remove the dough from the fridge, separate into 6 or 8 parts. Roll each into a large circle, about 7-8 inches for 6 servings, and 6-7 inches for 8 servings. Spoon the filling onto one side of the circle, dividing the filling evenly between all the circles. Put a spot of butter on top of the filling (divide the 3 tablespoons between the servings). Carefully fold the pastry over, joining the edges and pushing with fingers to seal. Then crimp with a fork, or make small twists along the sealed edge. Cornish pasties are very particular and have 20-21 crimps. I did not count mine. Fold the end corners under the pastry and place on the tray.

Wash the top with the egg salt mixture and place in the oven. Bake 45-50 minutes. They will be golden brown. If they are not browning enough, increase the oven temperature to 350 for the last 10 minutes of baking. I did need to do that to ensure some browning happened as mine were looking as pale as the moon at the beach. Allow to cool and enjoy! They make a great lunch on the go because they are sturdy and filling. 

Bonus: Chocolate Zucchini Brownies with Coconut and Flaked Salt

We continue to have a plethora of zucchini and earlier today a funny joke was shared with my work team that got me thinking about coconut pie... so somehow that brought us to brownies. I am not going to try to understand how that occurred so I would suggest that you just roll with that one. Since this recipe uses the moisture from the zucchini you can leave out dairy and eggs!

Ingredients

1 1/2 cups sugar

2 cups all purpose flour

1/2 cup vegetable oil

1/4 cup plus 1 tablespoon cocoa powder

2 cups shredded zucchini (do not squeeze out the liquid!)

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla

1 cup mini chocolate chips - or regular - I just had mini in the cabinet

1/3 cup flaked coconut 

1 teaspoon flaked sea salt

Heat the oven to 350 degrees. Prep a 9 x 13 pan with baking spray. In a large bowl, mix the sugar, flour, and oil until it is all moist. Love that word. Add the cocoa and mix until combined. It will be dry and you may be thinking this is weird but it will be okay in a moment. Add the zucchini and mix. Add the baking soda, salt, vanilla, and most of the chocolate chips (reserve some for the top). 

Pour the batter into the prepared pan, sprinkle the top with the remaining chips, coconut, and flaked sea salt. Bake for 30 minutes or until a toothpick comes out clean. Enjoy warm with a dollop of ice cream or whipped cream. So yummy! 

Bake 13: Tikka Masala Pie

We have entered the pastry episode! First up is a savory pie. This is another less American baking thing, at least on the west coast. We had chicken pot pie growing up but we didn't put all kinds of savory things in pies. I decided to take an Indian inspired direction, thinking how yummy a tikka masala would be inside a pie, kind of like marrying tikka masala with a samosa. 

Ingredients (will be listed through the steps)

2 1/2 lbs of boneless skinless chicken thighs

1 clove garlic

1/2 inch fresh ginger

1 tsp chili powder

juice of 1/2 lemon

1/2 tsp salt

Cut the chicken into bite size pieces and place in a bowl. Grate the garlic and ginger into the bowl, add the remaining ingredients and stir until well mixed. Place in the fridge for 30 minutes. 

Once it has been 30 minutes mix up the following items and add them to the marinating chicken:

3/4 cup plain greek yogurt

1/4 cup vegetable oil

1 tsp garam masala

1 tsp ground coriander

1/2 tsp ground cinnamon

1/2 tsp chili powder

1/2 tsp ground fenugreek

1 tsp salt

Cover with plastic wrap, return the chicken to the fridge and marinate at least 4 hours. Since we don't always have all day to cook, you can do these two steps the evening before or in the morning on the day you want to make the pie. 

Next up, the pie dough:

2 1/4 cups flour  

3/4 cup cold salted butter, cubed

3/4 cup heavy cream 

Pulse the flour and butter in a food processor until it resembles coarse sand. Stream in the heavy cream until the dough begins to clump. Pour onto a clean counter, press together. Divide the dough in half, shaping into discs and wrapping in plastic wrap. Place in the fridge until it is time to roll out. 

Heat the oven to 400 degrees. On a rimmed baking sheet or similar pan, spread the chicken. Bake until cooked through, 15 minutes or so. Once removed from the oven, brush the chicken with the following mixture:

1 tbsp salted butter

2 tsp lime juice

1 tsp garam masala

While the chicken is cooking, make the masala. In a saucepan, heat the following:

Dash of vegetable oil

1/2 apple chopped (or a small onion*)

2 1/2 inches of fresh ginger, grated

5 cloves garlic, grated

Then add:

3 tsp ground coriander

3 tsp chili powder

3 tsp turmeric

3 tsp garam masala

2 tsp salt

3 medium tomatoes, chopped

1 cup of frozen mixed vegetables

Once that has melded for a few minutes, mix in the cooked chicken. Set aside while you roll out the dough. 

Heat the oven to 350 degrees. Remove the dough from the fridge, roll the first disc into a round larger than your pie plate and 1/4 inch thick. Fit in the base of the pie plate, leaving the overhang. Sprinkle 2 tbsp corn starch on the bottom of the pie plate. Add the chicken mixture. Roll the second round of dough and place over the top of the pie. Cut off the excess and crimp the edges in the style of your choice. Cut a hole in the center for the steam to escape during baking. Brush with a beaten egg. 

Bake the pie for 45-50 minutes until the crust is browned and the filling is heated through.

Allow to cool a few minutes and then enjoy!

*You will see as I post savory recipes that I don't use onion. We have a family member who is sensitive to onion so we skip it in our cooking. If there is reason to use onion, or if I replace it with another item I will note that in the recipe. 

Bonus Camping Edition: Skillet Cornbread with Honey Butter

Baking is portable! Baking can happen outside! Baking can happen while you are camping! The temperatures allowed for chili so of course we baked up some cornbread to go with it. You can bake on a fire directly or using a camp stove, just make sure you get the foil tight so it can create a little oven space inside and cook the top of the cornbread. You can also put a smoldering piece of wood over the top of the cornbread (as we did) to ensure the top cooks through.

Ingredients

1 cup fine ground cornmeal

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup dark brown sugar

1/2 cup salted butter, cut into small pieces

1 large egg

1 cup whole milk

Butter or oil for your cast iron pan

For camping, mix the cornmeal, flour, powder, soda, and sugar in one container, and then the butter, egg and milk in a jar. At your campsite, make sure your fire or camp stove is heated and ready to go. Pour your wet ingredients into the container of the dry ingredients and mix. 

Heat up your cast iron pan on the fire, melting butter or oil in the pan. Pour in the cornbread batter and cover the pan with foil, crimping the edges to be sure it is sealed well. Cook until it looks done. 

If you are feeling fancy you can use some chopped bacon to oil the cast iron and then mix it into the batter. and skip using butter or oil. We were feeling fancy. 

Honey Butter is so very easy to make. Take 1/2 cup of soft salted butter and mix in honey. I use 1/4 - 1/3 of honey depending on the honey flavor. Our camping honey butter was made with 1/3 cup of fresh honey from my sister-in-law's backyard hive and it is amazing.

Bake 15b: Cherry Tomato Tart

This is the perfect summer savory tart, and so simple! Pair it with some arugula salad or a glass of wine. It would also be good as a quiche type filling with a few whipped eggs added to the base before topping with the tomatoes. It is key to get good tomatoes, with so few ingredients we want them all to be the delicious. 

Ingredients

1 1/2 cups flour 

1/2 cup cold salted butter cut into cubes

1/2 cup cold heavy cream

2-3 pints cherry tomatoes

Basil leaves for garnish

In a food processor or with a pastry cutter, blend the flour into the butter until you have a coarse meal texture. Stream in the heavy cream until the mixture begins to come together. Dump onto a clean surface and press together until it forms a cohesive dough. Shape into a round disc and refrigerate at least 30 minutes. 

Preheat the oven to 325 degrees. Prep a 9 inch tart pan with butter or baking spray with flour. Roll out the dough until a circle larger than the pan and transfer to the pan. Press the dough into the bottom and then lift and press the sides. Use the rolling pin to run along the top of the pan and cut off any excess. Mound the tomatoes in the pan, sprinkle with a dash of salt, and bake for 1 hour 45 minutes. Add a sprinkle of chopped basil right out of the oven. 

Extra dough? Roll it out and cut into rounds, fill with a few tablespoons of homemade applesauce, seal the edges, sprinkle with coarse sugar and cinnamon and bake. Yum!