White Velvet Cake

Adapted from wickedgoodkitchen.com

2 1/2 cups (280 grams) sifted White Lily® Self-Rising Flour
2 cups (400 grams) granulated sugar

3/4 cup unsalted butter, at room temperature

1/4 cup oil, (avocado or vegetable oil)

1 cup (240 ml) buttermilk, at room temperature
3/4 cup (180 grams) egg whites (about 6), at room temperature

1 teaspoons (10 ml) pure almond extract

2 teaspoon (5 ml) pure vanilla extract

 

For the Frosting

Strawberry-Raspberry Mascarpone Buttercream, also from Wicked Good Kitchen (currently isn't working) or use an ermine frosting

Preheat oven to 350ºF. Grease three 8-inch round cake pans with shortening or oil. Line bottoms with parchment or wax paper circles.

Using a stand mixer fitted with paddle attachment, mix self-rising flour and sugar on low speed until well combined. Add butter (1-2 T at a time) and oil and mix on slow speed until thoroughly combined about 2 minutes. Mixture will be very thick.

In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 1 minute. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1-2 minutes.

Using rubber spatula, scrape and pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Cool cakes in pans on wire racks for 10 minutes. Remove from pan and cool completely.  Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.

To frost and fill cake, use a scant ¾ cup frosting between each layer and then proceed to frost the cake as desired with remaining buttercream.

To make a Rose Cake with “Rose Swirls”

Use a scant ¾ cup frosting between each layer and then proceed to frost the cake with a thick crumb coat and use an open tip like the Wilton 1M for the roses.

I am attempting to make a smaller cake using 2 6-inch pans...

1 1/4 cups (140 grams) sifted White Lily® Self-Rising Flour
1 cups (200 grams) granulated sugar

6 T unsalted butter, at room temperature

1 oz oil, (avocado or vegetable oil)

1/2 cup (120 ml) buttermilk, at room temperature
90 grams egg whites (about 3), at room temperature

1 teaspoons (10 ml) pure almond extract

1 teaspoon (5 ml) pure vanilla extract

Chocolate frosting

• 230 grams (1 cup or 2 sticks) butter, softened
• 150 grams (1 cup) dark chocolate
• 625 grams (5 cups) icing sugar or powdered sugar, sifted
• 60 ml (1/4 cup) full fat or whole milk

Chocolate ganache

• 150 grams (1 cup) dark or semi-sweet chocolate, pieces
• 180 ml (3/4 cup) thickened or heavy cream
• Chocolate malt balls, to decorate

Pumpkin Spiced French Toast with Pumpkin Butter

Another WDRB morning show recipe from Chef Joseph Thomas...

2 eggs

1/4 cup heavy cream

1 tablespoon vanilla extract

1/2 tbls pumpkin spice

1 tablespoon powdered sugar

4 slices of bread (croisants)

Ingredients for Pumpkin Butter:

1 stick of softened unsalted butter

1/4 cup pumpkin puree

1 T of brown sugar 

In a medium bowl, whisk together eggs, cream, vanilla, pumpkin spice, and cinnamon. Mix well. Add powdered sugar. Mix well until dissolved. In a skillet, heat olive oil over medium heat. (Can use non-stick spray or butter). To serve, place French Toast on a plate, top with a spoon of the pumpkin butter, and drizzle with maple syrup. 

For the pumpkin butter, place ingredients in a small bowl and mix together with a mixer until it has a smooth consistency.

Spicy Sausage and Butternut Squash Rigatoni with Crispy Sage Leaves

This one is from Chef Joseph Thomas on the WDRB morning show....

16 oz. Rigatoni

32 oz. of Diced Butternut Squash 

1 lb. spicy ground pork

Half of a white onion - diced

1 tbls minced garlic

1/4 cup Olive Oil

1/2 cup Parmesan

Salt and pepper

3-5 Sage Leaves (for garnish)

Add one tbls of olive oil to a pan. On medium heat, add the ground sausage and sauté (breaking it up into smaller chunks) until sausage is browned (or until internal temperature reaches 145 degrees)

Drain the sausage and set aside. In the same pan, sauté the onion for 1 minute and then add the minced garlic. (Add a teaspoon of olive if needed)

Sauté the garlic and onion for another minute, then add the butternut squash. Sauté the butternut squash for 3 minutes and then add a pinch of salt and pepper. Cover with water and let simmer until the squash is fork tender. Once the vegetables are tender with a slotted spoon and your vegetable to a blender. Puree your vegetables by slowly adding the water you cooked the vegetables in until everything has a smooth texture. Cook pasta according to package. Once you drain your pasta, save 2 cups of the pasta water. (Will need later for the sauce). Add the pork back to the same skillet on medium heat. Add your pasta and your butternut squash sauce. Let simmer for 5 minutes, and then add parmesan cheese and sage leaves. 

If the sauce has a thick consistency, add your reserved pasta water slowly until its the consistency of your liking. Salt and pepper to taste.

For crispy safe leaves, heat olive oil (1/4 cup) in a pan on medium heat. Once oil is hot, put sage leaves in the skillet, frying 10 seconds on each side. Set aside on a paper towel to drain.

Whipped Goat Cheese

1/3 c olive oil

3 sprigs fresh thyme, plus 1/2 T chopped thyme

1 large clove garlic - lightly crushed

8 ounces goat cheese softened

4 ounces cream cheese softened

1 tablespoons honey 

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt add more to taste

Slicled lightly toasted baguett

Heat the oil over low heat and infuse with garlic and thyme until the farlic is soft.  Do not burn the garlic.  Place the softened goat cheese, garlic from the oil, and cream cheese in a small food processor and whip until light.  Add the honey, cayenne, 1/2 chopped thyme, and pinch of salt, and beat until combined.  Remove the thyme from the oil and discard.  Whip in enough of the infused oil to make a creamy consistency.  Serve with a drizzle of honey and a sprinkle of the remaining thyme.  Spread on the toasted baguette slices.

Homemade (Easy) Crackers

Cooking spray and flour

1 cup all-purpose flour

1/2 teaspoon seasoned salt

1/8 teaspoon pepper

1/8 teaspoon paprika

1/8 teaspoon dried minced garlic

1/2 cup freshly grated Parmesan cheese (or a combination of Parmesan and other cheese, like pepperjack or cheddar)

4 tablespoons unsalted butter cold, cubed into small pieces

4 to 5 tablespoons heavy cream or sour cream

2 teaspoons Italian seasoning or just a sprinkle of cayenne

Flaky sea salt or fine sea salt, optional (or everything bagel seasoning)

Preheat oven to 400°F. Spray a large sheet pan with cooking spray and lightly flour the surface. The original instructions say not to use parchment or silicone liners, but I think that I have in the past without preparing the pan.

In a food processor, pulse the flour, seasoned salt, pepper, paprika and dried garlic until combined. Add in the cheese and pulse a few more times to combine. Add the butter a pulse again.  Add 4 tablespoons heavy cream (or sour cream). Pulse a few more times, then add the last tablespoon if needed (clumpy dough should be forming.)

Dump the dough mixture straight from the food processor onto a sheet of plastic wrap or wax paper. Pour the Italian seasoning on top and fold the herbs into the dough gently until a nice dough comes together. Avoid kneading or overworking.

Place a piece of parchment paper on top of the ball of dough and roll out the dough to 1/8 to 1/4-inch thickness. Remove the parchment paper on top and (if desired) trim the edges (not necessary). Then use the plastic wrap to pull up the large sheet of dough and invert it onto the prepared sheet pan.  As mentioned, I’ve simply rolled it out onto a silicone mat and placed it on the baking sheet.  If using Everything Bagel Seasoning, I sprinkle it on and lightly press it into the dough using the rolling pin.  Using a sharp knife, perforate the dough to make lines for the crackers.

 Bake for 8–14 minutes or until lightly browned at the edges. Remove from oven and sprinkle immediately with sea salt flakes (if desired). Let stand on sheet pan until cooled.

Break into the crackers along perforated lines.

Bourbon Pecan Truffles (perfect for Derby Day)

160 g Pecan Shortbread cookies (or 1/2 package of 320 g - Aldi)

227 g Pecans (chopped or whole) toasted

1 c (230 g) light brown sugar

1/2 t salt

1/4 c Bourbon

1 t vanilla

2 T maple syrup (or more if needed)

10 oz (283 g) semisweet chocolate chips

2 T vegetable shortening

Pulse the shortbread cookies in the food processor until the consistency of sand.  Tip into a medium bowl.  When the pecans are cook, pulse until finely chopped consistency.  Add to the shortbread crumbs. Add the brown sugar and salt until combined.  Add the bourbon, vanilla and maple syrup.  

Mix together using your hands to full incorporate.  The mixture should come together when squeezed.  Scoop the mixture using a tablespoon and press into walnut-sized pieces.  Place on a lined baking sheet and freeze until solid, about one hour.

Melt the chocolate chips in a double boiler (or microwave carefully).  If the chocolate is thick, add 2 T of shortening and stir together.  When the chocolate is smooth and pourable, dip the frozen truffles in using a fork.  Tap the fork on the side of the bowl to remove excess and use another fork to place onto the lined baking sheet.  Let the candies set until firm, about 20 minutes.

Store at room temperature in an airtight container.  

Belgium Liege Waffles

2 c bread flour (may need more)
1 ½ T sugar
1 t salt
2 t instant or rapid rise yeast

Whisk together and add///

12 T unsalted butter – cut into large cubes
½ c warm milk
1 egg
1 T vanilla extract

Using a dough hook mix on low speed for one minute.  Once mostly combined mix at medium low for 12-15 minutes. 

Rest overnight in a bowl covered with plastic wrap in the refrigerator.

Press cold dough out to about an inch thick

Press Belgium pearl sugar into top of dough.  Roll up using a bench scraper, incorporating the pearl sugar.  Form into a log and cut into 8 equal pieces.  Roll each piece into a 2 x 4 inch oval shape.  Place on a cookie sheet, cover with plastic wrap and let come to room temperature – about 1 ½ - 2 hours. 

Dip each piece into granulated sugar and cook on a waffle iron (gently lay the waffle iron lid down without pressing) for 2 ½ minutes.  Let waffles sit on a wire rack.  Be very careful.  You can get a very nasty burn from molten hot sugar – so handle with two forks.   Enjoy as a snack.