Friends, Romans, Countrymen....
Let it never be said that I am not a good big sister.
My brother's birthday gift to me was a springform pan. For those who don't do what I do, that is a pan particularly designed to make delicate cakes, like cheesecake. With a traditional cake pan, you have to flip over the pan and pray the layer doesn't stick or break. The sides of a springform detach from the base, leaving the cake unscathed.
I knew he wanted a cheesecake. But since he's a juvenile diabetic, I had some reservations. I aim to please--so I found a recipe for a less-nutritionally-bankrupt version of the popular dessert. By forgoing the crust and lightening up the filling (fat-free cream cheese and yogurt rather than a lot more full-fat cream cheese), I assuaged my guilt and was back on the path to sister of the year.
Monday, December 10, 2012
Monday, November 19, 2012
Butterscotties Cookie Bars
Friends, Romans, countrymen....
Sorry for the long absence and lack of baked goodies. I've been unwell--recuperating from surgery and now from a cold that was a long time coming--so I haven't been terribly active. I mean, I've been baking: soda bread muffins, peppermint candy cookies, gingerdoodles. But I haven't had the energy to make a big production of it.
Anyhow, I come bearing recipe.
Sometimes I don't feel like shaping my cookies. Rolling them into balls, using a scooper...just don't want to. Enter the cookie bar.
Anything you put in a pan and ignore sounds lovely to me. It seriously cuts down on my involvement in the process, and sometimes we just need that. I decided to make these butterscotties. They're sort of a strange hybrid of blondies and butterscotch cookies, and so they intrigued me.
Without any further ado....
Butterscotties:
2 1/4 C. APF
1 t. baking powder
1/2 t. salt
1 C. butter, softened
1 1/4 C. light brown sugar
2 eggs
2 t. vanilla
1/2 C. butterscotch chips
1 1/2 C. chopped walnuts
1/2 C. chocolate chips (optional)
Preheat your oven to 350F.
Cream softened butter and brown sugar together in the bowl of a mixer. Meanwhile, sift the APF, baking powder and salt together and set aside.
Add the eggs one at a time, mixing thoroughly between each addition.
Your butter/sugar mixture won't be as fluffy as it would be if you were using regular granulated sugar. But it will smell better. These puppies have a lovely caramel scent.
Next, add the vanilla and blend. Pour your sifted dry mixture in and mix until it's combined. I find it easiest to add it a little bit at a time to avoid flour kickback. That's just messy.
Take the bowl off of the stand mixer and get ready to use your muscles. Add the butterscotch chips and walnuts to the dough and stir them in until they're pretty well distributed. The dough will be thick, almost paste-like.
I switched the ratio of butterscotch chips to walnuts in my dough. That is, I did 1/2 C. walnuts and 11/2 C. butterscotch chips. Why? Well, for two reasons: first, I didn't buy enough walnuts. Oops. Second, I wanted those chips out of the house so I didn't eat them.
It doesn't really matter. Do as you wish.
Grease a 13x9 pan. Drop the dough into the pan and spread it with a metal spatula. It's not as easy as it sounds...or at least it wasn't for me.
If you're using them, sprinkle the chocolate chips along the top of the butterscottie dough. The dough will rise up around them as it bakes. They're more of an accent than anything else. It appeases those who can't eat an un-chocolatey baked good. I think the dough looks a wee bit like some vast alien planet. Made of cookies. Hey, it could happen.
Bake in the oven for 30 to 35 minutes, or until a fork inserted in the center comes out clean. Mine took about 32 minutes to bake.
Pull the pan out of the oven and let it rest on a cooling rack for a few minutes before cutting the giant cookie into little cookie bars.
I don't think I need to tell you what to do with it from there.
Gotta swish, jellyfish.
BB
Sorry for the long absence and lack of baked goodies. I've been unwell--recuperating from surgery and now from a cold that was a long time coming--so I haven't been terribly active. I mean, I've been baking: soda bread muffins, peppermint candy cookies, gingerdoodles. But I haven't had the energy to make a big production of it.
Anyhow, I come bearing recipe.
Sometimes I don't feel like shaping my cookies. Rolling them into balls, using a scooper...just don't want to. Enter the cookie bar.
Anything you put in a pan and ignore sounds lovely to me. It seriously cuts down on my involvement in the process, and sometimes we just need that. I decided to make these butterscotties. They're sort of a strange hybrid of blondies and butterscotch cookies, and so they intrigued me.
Without any further ado....
Butterscotties: 2 1/4 C. APF
1 t. baking powder
1/2 t. salt
1 C. butter, softened
1 1/4 C. light brown sugar
2 eggs
2 t. vanilla
1/2 C. butterscotch chips
1 1/2 C. chopped walnuts
1/2 C. chocolate chips (optional)
Preheat your oven to 350F.
Cream softened butter and brown sugar together in the bowl of a mixer. Meanwhile, sift the APF, baking powder and salt together and set aside.
Add the eggs one at a time, mixing thoroughly between each addition.
 |
| Action shot! I used the good camera today. |
Next, add the vanilla and blend. Pour your sifted dry mixture in and mix until it's combined. I find it easiest to add it a little bit at a time to avoid flour kickback. That's just messy.
Take the bowl off of the stand mixer and get ready to use your muscles. Add the butterscotch chips and walnuts to the dough and stir them in until they're pretty well distributed. The dough will be thick, almost paste-like.
 |
| Chunky |
It doesn't really matter. Do as you wish.
Grease a 13x9 pan. Drop the dough into the pan and spread it with a metal spatula. It's not as easy as it sounds...or at least it wasn't for me.
If you're using them, sprinkle the chocolate chips along the top of the butterscottie dough. The dough will rise up around them as it bakes. They're more of an accent than anything else. It appeases those who can't eat an un-chocolatey baked good. I think the dough looks a wee bit like some vast alien planet. Made of cookies. Hey, it could happen.
Bake in the oven for 30 to 35 minutes, or until a fork inserted in the center comes out clean. Mine took about 32 minutes to bake.Pull the pan out of the oven and let it rest on a cooling rack for a few minutes before cutting the giant cookie into little cookie bars.
I don't think I need to tell you what to do with it from there.
Gotta swish, jellyfish.
BB
Thursday, November 1, 2012
From my vault: If On a Winter's Night Applesauce
Friends, Romans, Countrymen....
Judge me if you will, but I could listen to Christmas music year round. Now, to be fair, I only listen to a certain number of Christmas albums that I love more than any others, so it's not like I have Frosty the Snowman on repeat. (God, Buddha, Allah, Yoda and whoever else forbid.)
I mention this only to clarify the name I gave this applesauce. Its moniker is the name of Sting's album of winter/Christmas folk songs. The applesauce is heavily spiced, and as it cooks, the kitchen fills with the scent of the same spices used to make wassail, a ye olde Christmas grown-up beverage. It comes highly recommended by yours truly for Yuletide.
(I also happened to have the album on repeat while I was making the applesauce, but the previous sounded more elegant.)
Judge me if you will, but I could listen to Christmas music year round. Now, to be fair, I only listen to a certain number of Christmas albums that I love more than any others, so it's not like I have Frosty the Snowman on repeat. (God, Buddha, Allah, Yoda and whoever else forbid.)
I mention this only to clarify the name I gave this applesauce. Its moniker is the name of Sting's album of winter/Christmas folk songs. The applesauce is heavily spiced, and as it cooks, the kitchen fills with the scent of the same spices used to make wassail, a ye olde Christmas grown-up beverage. It comes highly recommended by yours truly for Yuletide.
(I also happened to have the album on repeat while I was making the applesauce, but the previous sounded more elegant.)
Tuesday, October 16, 2012
Baker's Journal: Cakes are Kicking My Booty
Friends, Romans, Countrymen...
I haven't been neglecting you---all things cake/cupcakes have been consuming my life. Work has been hectic since the flavor schedule changed.
Last week, I was working on a post for you guys about how to make chocolate fudge cake. I baked and decorated the sucker as a birthday cake for Mom's friend. It was my first experience with fondant.
Apparently it worked.
Sorry, but I'm not going to be able to share the cake recipe at all. Why? Someone liked it so much she ordered a cake off of me. That means it has been used professionally and is going into the vault. Sorry, again!
I will, however, share what I learned in the process.
Celebrate Oktoberfest: Honey Beer Bread
Friends, Romans, Countrymen....
It's October.
And do you know what that means?
Oktoberfest. And that means dad brewed his Oktoberfest beer. Also, Mr. Beta is coming to visit me this weekend, which means it's time to try an entirely new and interesting recipe.
All of these variables can only add up to one thing: Beer bread time!
"Beer bread? But this recipe...it's so simple...I couldn't possibly make it!"
Said no one ever.
 |
| Hooraaaaaaay beer! |
It's October.
And do you know what that means?
Oktoberfest. And that means dad brewed his Oktoberfest beer. Also, Mr. Beta is coming to visit me this weekend, which means it's time to try an entirely new and interesting recipe.
All of these variables can only add up to one thing: Beer bread time!
"Beer bread? But this recipe...it's so simple...I couldn't possibly make it!"
Said no one ever.
Tuesday, October 2, 2012
Holiday Preparedness: Snickerdoodles
Friends, Romans, Countrymen...
It's October. And October means it's almost November, which means it's getting dangerously close to the annual holiday bake-fest. And when I say "bake fest" I mean something around 12 dozen cookies and several pounds of candy bark. Which means planning has to commence immediately.
It's October. And October means it's almost November, which means it's getting dangerously close to the annual holiday bake-fest. And when I say "bake fest" I mean something around 12 dozen cookies and several pounds of candy bark. Which means planning has to commence immediately.
Thursday, September 27, 2012
Healthy, Hearty: LF Banana Oatmeal Bread
Friends, Romans, Countrymen...
I have a confession.
I have a horrible Diet Coke addiction. Seriously, they need support groups for this sort of thing. But this is a good thing for you. Let me explain...
I read an article the other day about the terrifying things that diet sodas do to your body. I knew they did bad things...but not quite how bad. So I'm swearing off the stuff (for real this time). I'm trying to get off the fizzy stuff by weaning onto seltzer and then to plain old water full-time.
This is good for you, my buddies, because I needed to hit up the supermarket to buy some seltzer. But who goes to the store to buy just a few 50 cent bottles of store-brand seltzer. No one normal. So I decided, what the hell, let's bake something. I wanted to tweak a banana bread recipe I'd already found, and as it turned out the only thing I needed to purchase to do so was bananas. It was then acceptable to go to the grocery store.
I have a confession.
I have a horrible Diet Coke addiction. Seriously, they need support groups for this sort of thing. But this is a good thing for you. Let me explain...
I read an article the other day about the terrifying things that diet sodas do to your body. I knew they did bad things...but not quite how bad. So I'm swearing off the stuff (for real this time). I'm trying to get off the fizzy stuff by weaning onto seltzer and then to plain old water full-time.
This is good for you, my buddies, because I needed to hit up the supermarket to buy some seltzer. But who goes to the store to buy just a few 50 cent bottles of store-brand seltzer. No one normal. So I decided, what the hell, let's bake something. I wanted to tweak a banana bread recipe I'd already found, and as it turned out the only thing I needed to purchase to do so was bananas. It was then acceptable to go to the grocery store.
Cakes and Making them Pretty
Friends, Romans, Countrymen...
This week, I had to decorate a cake for the final week of my Wilton Basics course. And to decorate a cake, one must first MAKE one.
So I decided to get a little wacky and make an Almond Joy cake. I will admit that it was more of a mix-and-match of grocery-store prepared ingredients with my own special touches than an original recipe, but the object of this game was to make the cake look good. (According to taste testers, it tasted good too. Yay!)
This week, I had to decorate a cake for the final week of my Wilton Basics course. And to decorate a cake, one must first MAKE one.
So I decided to get a little wacky and make an Almond Joy cake. I will admit that it was more of a mix-and-match of grocery-store prepared ingredients with my own special touches than an original recipe, but the object of this game was to make the cake look good. (According to taste testers, it tasted good too. Yay!)
Sunday, September 23, 2012
Bake Along: Chocolate Chip Toffee Cookies
Friends, Romans, Countrymen....
Whip out your aprons and mixing bowls, ladies and germs, it's time for a bake along highlighting one of my favorite ingredients of all time.
I'm talking about toffee, my dears. Toffee. Sweet, sugary, buttery, crunchy TOFFEE. I drool just thinking about it.
Maybe I'm just a good little English girl, but I love toffee. Truly, truly love it. They'll have to pull it from my cold, dead hands when the time comes.
Whip out your aprons and mixing bowls, ladies and germs, it's time for a bake along highlighting one of my favorite ingredients of all time.
I'm talking about toffee, my dears. Toffee. Sweet, sugary, buttery, crunchy TOFFEE. I drool just thinking about it.
Maybe I'm just a good little English girl, but I love toffee. Truly, truly love it. They'll have to pull it from my cold, dead hands when the time comes.
Sunday, September 16, 2012
Help me pick my next baking project (please)
Friends, Romans, Countrymen....
Fear not, I haven't abandoned Baking Beta. It's been a particularly busy week at work, so I have been coming home not feeling the baking. Creative juices have not so much been flowing, except for when I decided I wanted to make shortbread on Thursday night.
Speaking of shortbread...
Shortbread is a beautiful thing. Three pure and simple ingredients combine into a delicious cookie. Butter, sugar, flour. That having been said, I've been tempted to experiment with the age-old recipe and make somethings a little bit bolder. Namely, peanutty ginger shortbread. I envision this going something like so:
butter peanut butter
sugar brown sugar
flour
ginger powder
I want to try this, but I am afraid of the result.
That's where you fine folks come in. Please, send me some feedback. Comment with something YOU'D want to try making or eating haven't quite worked up the nerve to. I'll pick one or two and give them a try.
Help a sister out--I can't brains today. Has teh dumb.
Save the whales,
BB
Fear not, I haven't abandoned Baking Beta. It's been a particularly busy week at work, so I have been coming home not feeling the baking. Creative juices have not so much been flowing, except for when I decided I wanted to make shortbread on Thursday night.
Speaking of shortbread...
Shortbread is a beautiful thing. Three pure and simple ingredients combine into a delicious cookie. Butter, sugar, flour. That having been said, I've been tempted to experiment with the age-old recipe and make somethings a little bit bolder. Namely, peanutty ginger shortbread. I envision this going something like so:
flour
ginger powder
I want to try this, but I am afraid of the result.
That's where you fine folks come in. Please, send me some feedback. Comment with something YOU'D want to try making or eating haven't quite worked up the nerve to. I'll pick one or two and give them a try.
Help a sister out--I can't brains today. Has teh dumb.
Save the whales,
BB
Monday, September 10, 2012
Recipe Share! No-Bake PrOATein Balls
Friends, Romans, Countrymen....
So I've decided to share this recipe because it's really simple, and you could probably make it up on your own if you wanted to. After all, that's what I did. Here's how it goes:
No-Bake PrOATein Balls.
Ingredients:
2 C. raw oats (like Quaker Old-Fashioned)
2 C. cereal (I used Banana-Nut Cheerios)
1 1/2 C. Peanut Butter
1/3 C. unsweetened applesauce
2 scoops protein powder (I used chocolate Muscle Milk)
1/8 C. honey
Mix ingredients in bowl. Roll into balls. TADA!
If you have time, I recommend chilling the dough before rolling it into balls, as it's easier to handle that way. I actually didn't take any pictures because it's such a messy process.
These things are delicious. At least I think they are. And so does Mr. Beta. If my calorie calculating app is to be believed, they have about 115 calories per one inch ball. This recipe makes about 30 balls. Keep them refrigerated to keep your fingers clean and the texture firmer.
Keep on keepin' on.
BB
So I've decided to share this recipe because it's really simple, and you could probably make it up on your own if you wanted to. After all, that's what I did. Here's how it goes:
No-Bake PrOATein Balls.
Ingredients:
2 C. raw oats (like Quaker Old-Fashioned)
2 C. cereal (I used Banana-Nut Cheerios)
1 1/2 C. Peanut Butter
1/3 C. unsweetened applesauce
2 scoops protein powder (I used chocolate Muscle Milk)
1/8 C. honey
Mix ingredients in bowl. Roll into balls. TADA!
If you have time, I recommend chilling the dough before rolling it into balls, as it's easier to handle that way. I actually didn't take any pictures because it's such a messy process.
These things are delicious. At least I think they are. And so does Mr. Beta. If my calorie calculating app is to be believed, they have about 115 calories per one inch ball. This recipe makes about 30 balls. Keep them refrigerated to keep your fingers clean and the texture firmer.
Keep on keepin' on.
BB
Sunday, September 9, 2012
Culinary School and Nana's Apple Cake
Friends, Romans, Countrymen...
So this morning I attended an open house at the International Culinary School at the Art Institute of Virginia. Lots of options, lots to consider, but I probably will wait on making a decision for some time. No making snap decisions when it requires that kind of dough. (No pun intended.)
After returning to Mr. Beta's apartment, we began making apple cake from my Nana's own recipe. How's that for heirloom?
The result was so good: fluffy and moist with apple slices baked on top. In fact, without frosting, it could totally pass as a delicious bread. Photos and more after the jump!
So this morning I attended an open house at the International Culinary School at the Art Institute of Virginia. Lots of options, lots to consider, but I probably will wait on making a decision for some time. No making snap decisions when it requires that kind of dough. (No pun intended.)
After returning to Mr. Beta's apartment, we began making apple cake from my Nana's own recipe. How's that for heirloom?
The result was so good: fluffy and moist with apple slices baked on top. In fact, without frosting, it could totally pass as a delicious bread. Photos and more after the jump!
Saturday, September 8, 2012
Updates!
Friends, Romans, Countrymen...
This weekend I am temporarily relocating to the DC area to visit Mr. Beta and....wait for it....culinary schools! There will be several (I hope) posts coming your way, including a special edition Baking with Boyfriend entry as well as updates on Wilton Wednesdays. This weekend we will be making Nana's Apple Cake. I'm floored. He's floored. You should be too.
Also, I want to throw out there that I'm more than happy to field ideas, comments, recipe suggestions, et cetera. I'm still a n00b. I need all the help I can get. So post what you like...just keep it clean :)
Follow me, share me...and whatever the heck else you do with these blogs.
Peace, love, and Paula Deen quantities of butter.
BB
This weekend I am temporarily relocating to the DC area to visit Mr. Beta and....wait for it....culinary schools! There will be several (I hope) posts coming your way, including a special edition Baking with Boyfriend entry as well as updates on Wilton Wednesdays. This weekend we will be making Nana's Apple Cake. I'm floored. He's floored. You should be too.
Also, I want to throw out there that I'm more than happy to field ideas, comments, recipe suggestions, et cetera. I'm still a n00b. I need all the help I can get. So post what you like...just keep it clean :)
Follow me, share me...and whatever the heck else you do with these blogs.
Peace, love, and Paula Deen quantities of butter.
BB
Tuesday, September 4, 2012
Raisin Pistachio Biscotti
Friends, Romans, Countrymen.....
Before I go into today's baking post/the first post on here that actually has food, I just want to stick in this disclaimer: My blog will not contain my recipes.
Of course I want everyone to enjoy baking like I do, but I'm keeping my recipes under wraps just in case I ever use them professionally down the line. I hope you're not too bummed.
Anyhow, today's adventure was biscotti with golden raisins and pistachios. More after the jump!
Before I go into today's baking post/the first post on here that actually has food, I just want to stick in this disclaimer: My blog will not contain my recipes.
Of course I want everyone to enjoy baking like I do, but I'm keeping my recipes under wraps just in case I ever use them professionally down the line. I hope you're not too bummed.
Anyhow, today's adventure was biscotti with golden raisins and pistachios. More after the jump!
Welcome to Baking Beta!
Hello reader!
This is my Baking Beta blog--where I'll be making and running test recipes. I've been baking my whole life. It cheers me up, it calms me down. I'm a recent college graduate who has been looking for full-time work and found a part-time assistant baking gig in a cupcake bakery. I've always dreamed of going to culinary school, and now it's starting to look like a real option rather than a fantasy.
So I've decided to start running a blog dedicated to creating recipes and practicing baking techniques. Even if no one reads it, it'll be a great way of tracking my progress.
Cheers!
Baking Beta
This is my Baking Beta blog--where I'll be making and running test recipes. I've been baking my whole life. It cheers me up, it calms me down. I'm a recent college graduate who has been looking for full-time work and found a part-time assistant baking gig in a cupcake bakery. I've always dreamed of going to culinary school, and now it's starting to look like a real option rather than a fantasy.
So I've decided to start running a blog dedicated to creating recipes and practicing baking techniques. Even if no one reads it, it'll be a great way of tracking my progress.
Cheers!
Baking Beta
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