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Showing posts with label Butterscotch. Show all posts

BUTTERSCOTCH spice GINGER cookie

A initial rustic ginger and butterscotch cookie will inch you towards holiday baking.
The aroma and flavour is addictive and the cut-out cookies stand on their own merit.

Work and no play will not make for a very desirable baker heading for...
the holiday craziness ahead. I can visualize you agreeing. Yes?
Well, here's my way of warming up to the idea of cute cookie cut-outs...
without necessarily feeling like I needed to fuss about decorating them.

Every year, I slowly take an initial pace towards planting seeds from...
decisions I contemplate on which new cookie I'm going to make.
Not only do I scribble my ideas into a now overflowing recipes binder...
I am overwhelmed by all the references I've made about other peoples' recipes.
Problem is, as most of you who have been following me know...
I just can't seem to completely stick to the recipe at hand.

For this particular recipe, I tried to respect the nature of the treat originally found in:
Taste of Home's Holiday and Celebrations Cookbook 2005: Butterscotch Gingerbread Cookies
I, however, immediately made a few adjustments due to a few experimental concerns.
The priority for trying this recipe remained the same from when I opened the book.

Butterscotch, ginger and cinnamon spice...I was hooked.

Before I get to sharing this cookie recipe...
I thought of sharing some nocturnal Montreal Holiday spirit with you.
Lively Old Montreal in its glorious, colourful splendour.

rustic BUTTERSCOTCH spice GINGER cookie

yields about 24 cookies
(depends on forms used)

PRINTER VERSION

INGREDIENTS:
(American measures)

WET:
. 1/2 cup unsalted butter, softened
. 1/2 cup grapeseed oil
. 1/4 cup granulated sugar
. 1/2 cup brown sugar, packed
. 3 xLarge eggs, room temp.
DRY:
. 3-1/8 cups all-purpose flour
. 1 pkg. [(175g) box] butterscotch pudding mix
(cook-and pie filling mix only)
. 1 Tbsp. ground ginger powder
. 1 tsp. baking powder
. 1-1/2 tsps. ground cinnamon
. 1/8 tsp. sea salt

PREPARATION:

1. In a medium bowl, combine and whisk together the DRY ingredients. Set aside.
2. In a large bowl, cream together the butter, oil and sugars with an electric beater on MEDIUM. Beat in the eggs for a few minutes more.
3. Gradually add the DRY mixture to the WET mix until just combined. Do not over-mix.
4. Divide the dough and shape them into discs. Cover in plastic wrap and refrigerate for at least 1 hour.

ASSEMBLY after refrigeration:

. Pre-heat oven to 350F.
. Prepare 2 jumbo (or 3 large) parchment lined baking pans.
. Position rack in the center of the oven.

5. On a lightly floured surface, roll out 1 dough at the time to a 1/4 inch thickness. Cut with lightly floured, small-medium sized cookie cutters. Gently place the cookies about 1 inch apart on the prepared baking pan.

6. BAKE for about 10-12 minutes or until lightly golden on the edges. Leave them on the pan for 2 more minutes before transferring them onto a cooling rack for about one hour.

Leave them naturally rustic looking or decorate them as you please. These cookies store very well in an airtight container for 2 weeks or freeze up to 2 months. Enjoy.

These cookies were easy to make and most enjoyable to munch on.
I can bet that if you make them, they will probably not make it all the way to the event itself.
Don't say I didn't warn you.

Have a lovely week everyone,

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

WHIP into shape BUTTERSCOTCH cake

Whip cream and snow were calling my attention to bake.

Bridging seasons with whites and a drizzle of caramel sauce.

Willing to give up heavy cream in savoury dishes...

however, I'm not ready to let it go in my desserts yet.

***

But first...
how's this scenery for sometime right before Spring?

Let it snow...let it snow.

Isn't Spring almost here?

Well, not with our courtyard looking like this.

I had a difficult time keeping my attention on work last Thursday.

There seems to be a tug of war going on between seasons...

and I had decided that peace would be restored with cake.

Yes, Spring is very soon at our doorstep.

You wouldn't know it by the looks from the...

white speckles that just poured a blanket of white all around us.

Pristine and pretty, as in...

WHITE like whipping CREAM.

This moist cake doesn’t hold the whipped cream on its surface or smothered in the middle.

It's actually within the cake!

There's also no BUTTER nor OIL in this recipe.

The butterfat found in butter was replaced...or was it really?

Speaking of BUTTER...

I can't help myself to share the WORKOUT my beloved and I had with heavy CREAM.

A few years ago, Hubby and I got an extreme upper arm workout when we turned heavy cream into butter.

This time-consuming process didn’t just come to us out of nowhere...oh nooo...we got the brilliant idea from a French farmer being interviewed by a culinary reporter. I remember saying...that’s fantastic...how hard can it be?

By simply shaking the heck out of the cream placed into a mason jar...the cream was supposed to give us fresh butter. After what seemed forever...the creamy, pale yellow butter magically appeared. All we could say to each other was "wow...we made butter"!

We never forgot that moment in time...we however, also never forgot the burning in our upper muscles. This was probably not going to be a repeat. I do however, highly recommend that you try to experience this phenomena at least once in your culinary journey. Just don't forget to get a partner to feel the pain along with you. LOL

Alright...back to the making of this cake.

The other day I had some whipping cream sitting at the back of the fridge begging to be used. Since the expiration date was coming close, I wasn't inspired to use it for a sophisticated pastry nor savoury dish. What came to mind was a once seen whipped cream Bundt cake created by Rose Levy Beranbaum.
I went searching in my files and noticed a few notes I had jotted down. Basically, the method of replacing butter with the initial whipped cream had intrigued me. However, the flavours and substance of the cake had not excited me enough to try it. Like most recipes and many scribbles later...I decided to file it for another day.

I figured, since my cream was past its freshest point...
it might just be time to reconsider this cake.

First, I had to figure out how to jazz it up a little.

Although, I based this cake recipe on Rose’s Whipped Cream Cake ...

I absolutely thought it essential to put my signature on it.

Giving it another flavour was going to be my goal.

A little amateur chemistry with a little character...

and this is what I came up with.

. I reduced the three eggs to two without incident.

. For extra flavour...I added Butterscotch caramel pudding.

. Since there’s already sugar content embedded in the pudding, I reduced the sugar.

. For extra moistness, I substituted some brown sugar for a portion of the white sugar.

. For more aroma and essence:

I added cinnamon, zested an orange and increased the vanilla extract.

***

To enhance the overall experience, I also drizzled some

homemade fancy Butterscotch sauce over cake slices before serving.

BUTTERSCOTCH pudding WHIP CREAM cake

serves 10-12 pieces

Click HERE for a PRINTER version

INGREDIENTS:

(American / Metric measures)

. 2 cups (300g) A.P. flour

. 2 tsps. (10ml) baking powder

. 1/2 tsp. (2.5ml) salt

. 2 tsps. (10ml) ground cinnamon spice

. 1 pkg. (6 servings) Butterscotch pudding mix*

. 2 large eggs (room temp.)

. 1 tbsp. (15ml) premium vanilla extract

. 1/2 cup (105g) white sugar

. 1/4 cup (55g) brown sugar (packed)

. 1-1/2 cups (375ml) 35% whipping cream

. 1 large orange (finely zested)

. 2 tsp. (10ml) white sugar (to sprinkle on the batter)

* Pudding mix: Please consider what is being incorporated into these products...choose your brand carefully. At the very least, avoid any trans fats (hydrogenated) products.

PREPARATION:

Grease and flour a 10 in. (26 cm) dark fluted Tube or Bundt cake pan.

Pre-heat oven to 350F/180C/Gas4

Position rack on 2nd level from the bottom of the oven.

1. In a medium bowl, sift together all the dry ingredients. Set aside.
2. In a small bowl, hand whisk the eggs and the vanilla extract. Set aside.

3. In another medium bowl, whisk the whipping cream with an electric beater, preferably with whisk attachment. First set the speed on low to start the process. Afterwards, gradually raise the speed to medium-high until stiff peaks appear without over beating so to avoid it turning to butter.

...ASSEMBLY:
4. Continuing with the electric beater on medium-high, gradually add the egg mix, followed by gradually adding the sugars. Beat for about 30 seconds.

5. Now, with a spatula, slowly fold the flour mix, as well as the zested orange into the whipped cream mix until all traces of flour disappear.
...BAKE:

6.Scoop up the batter and place into the cake pan. With a spatula, lightly press down while smoothening the surface. Also, tap the cake pan a few times in order to release any possible air pockets. Sprinkle with the extra sugar for a much desired crust. Bake for 30 minutes for a dark pan and 35 minutes for a lighter pan.
...SERVE:

7. Once the cake is cooling (about 10 minutes) on a metal rack, you will notice the cake pulling away from the sides which means it’s ready to un-mold. With a thin spatula or dull knife, loosen the cake and invert it onto a plate and then invert again onto a decorative platter. Cool completely before serving. Can also be served with a drizzle of fancy butterscotch sauce. This cake also freezes very well if you happen to have some leftover. Keeps well on the counter with a cover left slightly ajar for up to two days. Enjoy.

If you’re thinking that I can’t let go winter...sure I can.

However, for the next little while...
I’ll just appreciate the moment of pure white untouched snow.

Now...if you ask me if I can let go dessert, well that’s a whole different bag of ingredients.

Yes I can, but no...I will not.

With just a few enhancements...this simple 'whipped cream' cake turned out splendidly.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Other scrumptious CAKES that may interest you:

- APPLE cranberry SAMBUCA maple torte cake

- Chocolate Almond TORTA CAPRESE flourless cake

- Chocolate CRANBERRY Cointreau torte cake

- Citrus Chocolate Coconut Ginger Nut flourless torte cake

- CLEMENTINE CHOCO NUT flourless torte cake

- ELEGANCE and WHIMSY high cake

- FIG and NUT torte cake and Gluten Free

- PEACH berry Grand Marnier torte cake

- PINEAPPLE SPICE reversed CAKE torte

No ICE-CREAM machine - BUTTERSCOTCH caramel from scratch

Creamy caramel BUTTERSCOTCH ice-cream.
No ice-cream machine required.

If asked how to describe my character and personality...

no one would ever say I was boring and predictable.

As a matter of fact, I'm actually on the extreme side of the scale.

However, boring, is exactly what I am...at least in the ice-cream land of flavours.

I don't get more set in my ways than choosing my luscious 'lickables'.

I will almost always choose the bold flavours of chocolate, espresso and caramel or...

a blend of similars over and above any fruit flavoured ice-cream.

It's not to say that I don't enjoy these other refreshing tastes...

but, they don't hold a chance against my classic picks.

Sorbets are in a class of their own.

I'll certainly be bringing this subject up eventually.

I do make the most simple and wonderfully textured fruit sorbets.

They go from being served as a refreshing mousse...

to a solid sorbet to be eaten at later moments.

You'll have to stay tuned ;o)

Now...for my personal reasons on making this...
frozen treat without an ice-cream machine.

Well, at least I'll give you two great reasons:

First off, no need to waste your money on home chemically laced fragrances. The cream of the caramel custard alone will aromatize your home all day. This pleasure to my senses is unbeatable. Too bad I don't make a batch everyday. Well, I do alternate at times with some fabulous homemade candied ginger.

Secondly, and most importantly, is in respect to being predictable again. I continue to get immense pleasure out of making ice-cream the somewhat old fashioned way. That is not to say it's a pre-historic method, it is, however, a lengthier but very worthwhile process.

I'm sure, that right at this moment, the ice-cream machine addicts must be thinking that I'm off my rocker. Don't get me wrong, I would probably enjoy making a very quick experimental treat in an ice cream machine now and then. However, no one will give me all those sensual sensations that comes from following the paced steps that create such joy. Most of it is done manually except for the very last step that relies on my handy food processor for a whipped smooth finish. I do draw the line at some point ;o)

You see...

I'm not that crazy.

I do have a life.

As are those simple and memorable moments of life...

there's a certain joyful satisfaction to manipulating all those simple ingredients.

Then , like magic, you realize what a great product you've made.

BUTTERSCOTCH caramel
ice-cream

yields about 4 cups

Printer Friendly Version

INGREDIENTS:

(American / Metric measures)

. 4 xlarge organic egg yolks (freshest possible)

. 2 egg whites (once separated, refrigerate)

. 1 cup (200g) dark brown sugar (packed)

. 1 tsp. (5ml) 'fleur de sel' (or sea salt)

. 1 tbsp. (15ml) pure vanilla extract

. 2 cups (500ml) whipping cream 35%

. 1 cup (250ml) whole milk (1% is also fine)

. 1/8 cup (30ml) unsalted butter

PREPARATION:

Printer Friendly Version

Please note:
This recipe and process is very forgiving, albeit, time consuming throughout periods of the day.

I start my recipe early in the morning and finish it off sometime in the evening or the next morning.

This is my ice-cream's journey.

1. Prepare a shallow, very clean surfaced pan: sized about 9x12 inch or similar...ready to receive the very hot custard when ready.
2. In a medium saucepan...put the egg yolks, sugar, salt, and vanilla extract all at once. Whisk well until lumps disappear.

Tip: Sugar is enhanced when frozen...therefore, contrary to thinking that it won't be sweet enough...it will be plenty sweet!

3. Add a little pour of cream and whisk again, add a little more, repeat whisking. Now, add the rest of the cream and milk.

4. Place the saucepan on the stove top at medium-high heat. Whisk this custard in paused intervals for at least 5 minutes. At this point the custard is pretty hot and is getting ready to get to its boiling point. This is where you have to have the patience to keep stirring for about another 5 minutes until you see the custard thickening and rising at the same time. However, right before the custard starts getting thicker...add the butter. Then as you’re whisking...you’ll realize that the finishing point has arrived when the custard starts to quickly rise. At this indication point...you should take it off the stove immediately before it spills over.

5. Pour custard into the shallow pan you prepared. Leave the pan there aromatizing your home for about 3 hours until it is no longer warm.

Note: For those who have an ice-cream maker...this is where you can disregard the rest of the instructions. Ciao for now...see you later as we all enjoy a great big spoon of this decadent ice-cream together.

6. Before placing the pan into the freezer, give the custard a gentle whisk and place a piece of aluminum foil lightly covering the pan.
7. Then, 3 hours later...take the pan out to give the slightly frozen custard another whisk or swirl with a fork. Mix as well as you can. Place it back in the freezer for another 3 hours or sometimes more if you're not available to finish off the full process. Let stand in room temperature for about 10 minutes before continuing on to the next step.

8. This is where the food processor comes in handy. Pour the egg whites that were reserved in the fridge and properly beat them until a fluffy thick texture appears.

9. Add in the ice cream custard into the processor in big chunks. Start at medium speed...and slowly raise it to high speed. At this point you'll start witnessing the magic. The whole mix will start rising. Beat for about 2 minutes. You're done.
Note: for those who do not own a food processor...you can whip the cream and milk with the aid of an electric beater. Afterwards, follow the rest of the steps mentioned above.
10. Select 3-4 small quality freezer containers and pour ice-cream into them evenly. Place the containers at the back of the freezer if possible. The ice-cream will be completely ready within the next few hours. Patience once more. Great things do come to people who have learned this art.

All this, is not to say, that maybe one day...when my laboratory can handle one more piece of equipment, I will not hesitate to get an ice cream machine. I'll probably purchase it at the same time as the power house cake mixer. It will however, not stop me from continuing my therapeutic method which will always reminds me of my ice-cream making roots.

How about all my Foodie Ice-cream Lovers:
Do you make homemade Ice-cream? If so, do you have a machine?

What's your favourite (or worst 'icky') flavour?

P.S. Hubby's exact words on this ice-cream treat:
"If I were a real piglet...I would have another bowl".
Yep, he's been my picky charming piglet tester for the last 23 years.
Thanks for all the hard work honey.

Happy lickable moments...

My other baby love 'Sushi' satisfactorily agrees as well :o)

Enjoy all your flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.