Chocolate Almond Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Just as I was about to drop out, the Daring Bakers came up with a challenge I was excited to devote some serious time to. Tiramisu!! I'm a HUGE fan of good Tiramisu. I know, I know. It has coffee. And several different types of alcohol. But man. It's just so good.

I decided that if I was going to take time away from my kids and housework to make this, everyone in the house should be able to eat it. So on top of making savoiardi (ladyfingers), marscapone cheese, zabaglione, and pastry cream for the first time, I added the challenge of making it coffee and alcohol free. Hot chocolate was an easy sub for the coffee. I'd been hoping to find some amaretto flavoring (like in our wedding cake), but didn't have time to hunt it down. So I went with almond extract.

My Tiramisu, not quite chilled enough.

My Savoiardi (ladyfingers). They were perfectly spongy and tasty. I'm so proud.

The entire family devoured this dessert. Even my picky 2 and 5 year old boys.

My honest evaluation? It was really good. The balance of almond and lemon was good, if a bit strong. Switching to amaretto flavoring (which is essentially almond and vanilla) and cutting the lemon zest a tad would fix that. Sadly, the chocolate wasn't enough for me. I used a high-quality and very rich hot chocolate in both the zabaglione and to dip the savoiardi, but you couldn't tell. Next time, I'd add some cocoa to a few of the components. Like the whipped cream. And maybe make my own hot chocolate with a dark, unsweetened bar to add some bitterness.

Some tips:
- This is not a quick dessert. Two overnight chills are required, so plan ahead!
- Plan to make the savoiardi, marscapone, zabaglione, and pastry cream at least two days ahead. The whipped cream and final assembly will be at least one day ahead. Then chill until needed. I imagine it would be good at least a week in the freezer.
- This makes a very soft tiramisu. It's much easier to cut and serve if you freeze it instead of just chilling it.
- If you are using an improvised double boiler, you will need to use a metal bowl (or pot) on top when making the marscapone. Glass doesn't conduct heat well enough to reach 190.
- To make the most of your lemons, be sure to zest them before making the juice for the marscapone. You'll need the zest later.

Chocolate Almond Tiramisu

SAVOIARDI BISCUITS (Ladyfingers)
from Cordon Bleu At Home
Makes approximately 40 - 5" long ladyfingers.

Ingredients:
3 eggs, separated
6 tablespoons granulated sugar
3/4 cup cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons confectioner's sugar,

• Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper. Or use silicone baking mats.

• Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.

• In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.

• Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.

• Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.

• Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.

• Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack. Store them in an airtight container till required. They should keep for 2 to 3 weeks.

MASCARPONE CHEESE

From Vera’s Recipe for Homemade Mascarpone Cheese
This recipe makes 12oz/ 340gm of mascarpone cheese This makes about 4x the amount you need. Feel free to adjust accordingly.

Ingredients:
2 cups whipping cream
1 tablespoon lemon or lime juice

• Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface. It will take about 15 minutes of delicate heating.

• Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth (or a damp, thin kitchen towel) and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

• Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.

• Keep refrigerated and use within 3 to 4 days.

TIRAMISU (Includes zabaglione and pastry cream recipes)

Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007
This recipe makes 6 servings

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar
1/4 cup Marsala wine (or port or coffee) (I used hot chocolate)
1/4 teaspoon vanilla extract (I used almond)
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup sugar
1 tablespoon all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract (Again, I used almond)
1 large egg yolk
3/4 cup whole milk

For the whipped cream:
1 cup chilled heavy cream (we used 25%)
1/4 cup sugar
1/2 teaspoon vanilla extract (I used almond)

To assemble the tiramisu:
2 cups brewed espresso, warmed (Again, I used hot chocolate)
1 teaspoon rum extract (optional) (I simply left this out)
1/2 cup sugar
1/3 cup mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less) (Mine we a little small, so I used 42)
2 tablespoons unsweetened cocoa powder

Method:
For the zabaglione:

• Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.

• In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.

• Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.

• Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:

• Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.

• Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.

• Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)

• Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:

- Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:

• Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.

• Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

• In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

• Now to start assembling the tiramisu.

• Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.

• Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.

• Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

• To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

Menu Feb 8th - 14th

To be completely honest, I don't have the stomach for menu planning today. I might do a little and add a small grocery trip later in the week, but for now we don't have one.

Here are a couple recipes I'm likely to make.

Tomato Sauce w/ Onion and Butter
Vegetable Chili
Fajitas

Notice how none of them takes much work? And I already have most of the ingredients on hand? Besides a bread-lesson for a friend, I'm don't intend to do much that needs work. My kids, my house, and my new caffeine-free life require more of my focus this week.

I am planning to make these sugar cookies for Ethan's class, try this 1-hr bread recipe, and give my hubs a big thank you with Martha's chewy chocolate gingerbread cookies.

Menu Feb 1st - 7th

Mon - Pulled Pork in the Crockpot

Tues - Quesadillas (don't know what I'll fill them with yet...)

Wed - Zucchini Farfalle and Onion Breadsticks

Thurs - Bulgogi

Fri - Chicken Nuggets

Sat - Pizza!

Sun - White Chicken Chili in the Crockpot

Easy Chicken Pot Pie

Ok. I know that some of you might balk when you read the ingredient list. Don't. Give it a try and you'll thank me.

This is just about the easiest thing I make. This pot pie takes 5 minutes to assemble. FIVE MINUTES! And it's yummy. We sometimes have to restrain ourselves so that the two adults and two small children at our house don't polish off the whole pie in one sitting. And we fight over who gets to eat the leftovers for lunch. Totally not kidding.

If you wanted to make it even better, you could always make the crust from scratch, cook a chicken or turkey for the meat, make a gravy from the drippings, and mix up your favorite vegetables. But the whole reason I make this is that it takes me FIVE MINUTES!!

Easy Chicken Pot Pie

2 rolled pie crusts
16 oz bag of mixed veggies
1-1 1/2 cups chicken, cooked and shredded
12 oz jar of turkey gravy*

In a medium bowl, mix the veggies, chicken, and gravy. Roll out a pie crust into the bottom of your pie plate**. Fill with filling. Top with second pie crust and crimp edges. Bake at 425 for 40-50 min.

*Did you know you could buy gravy in a jar?? Obviously you can make gravy from a packet to make this cheaper, but then it would take longer than 5 minutes to make.

**This makes a full pie. I suggest you use a deep pie dish or increase your filling ever so slightly and make two regular sized pies.

Menu Jan 25th - 31st

Mon - Dinner at the Bishop's

Tues - Rotisserie Chicken, Peas, and Homemade Bread

Wed - Cauliflower Soup (We just can't get enough of it!)

Thurs - Easy Chicken Pot Pie

Fri - Fish Sticks, Tater Tots, and a Veggie

Sat - Baked Ziti, Salad, Bread

Sun - Leftovers

Daring Bakers Challenge: Homemade Graham Crackers and Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

From the Daring Bakers Website:
The 2010 Winter Olympics in Vancouver are coming! Being in Canada, I am very thrilled to see them (even just on TV!). In a way to welcome everyone to Canada, we will be making Gluten-Free Graham Wafers and Nanaimo Bars.

Nanaimo Bars are a classic Canadian dessert created in none other than Nanaimo, British Colombia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate. They are extremely rich and available almost everywhere across the country. I used to buy them at the grocery store before going gluten-free.

My Cooking:


I opted to go for a traditional graham cracker for two reasons. First, I didn't want to spend extra money on several flours I would never use again. And second, I've been on the lookout for a good graham cracker recipe.

The dough was fussy and sticky. But not horrendous to work with. I put the crackers into the oven, hoping that they would be worth it. Not so much. They tasted about as good as store bought, but with a chewier texture. My boys begged to try them while they were cooling (they smelled fabulous!), but after each of them took a bite, they handed the graham crackers back. I won't be making them again.


Nanaimo bars were new to me. The ingredient list made me salivate. Chocolate, graham crackers, coconut, almonds, butter, sugar, heavy cream. Yummmmm. After lots of waiting through several chills, I was finally able to try them. One bit and I'd had enough sweets for the next week. Just way too much.

Menu Jan 18th-24th

I have no idea what we're going to eat this week. John will be out of town half the week, I'll be at work another night, and the weekend is always a little flexible. It's likely that we'll be eating mostly kid-friendly food. Easy, throw together at the last minute things that are barely cooking. I promise I'll eat a salad or two myself.

So that I don't leave you with nothing, I'm going to make a list of a few baked goods we might make this week. Simple ones that the kids can help me with. If we like these particular versions of traditional recipes, I'll post them here on my blog.

Snickerdoodles
Whole Wheat Chocolate Chip Muffins
No-Bake Cookies
cJane's Sugar Cookies

And if the kids want something more familiar, we can always make some Pumpkin Cookies or My Oatmeal Cookies.

Plus, like usual, Tuesday is bread making day. Come hang out and make bread with me if you're local!

What I Know About Bread

I made bread once again this week, and thought of a few random tips and information that I've learned about making bread. The recipe I use is posted here. I'll add more as it occurs to me, but if you have specific questions, please ask!

Red vs. White Wheat
Did you even know there was a difference? When you see white wheat flour at the store, it's not bleached wheat flour. It's a different strain of wheat. Like a different colored rose, or corn with different sugar content.

Nutritionally, red and white wheat are essentially the same. And you cook with them the same way. But the flavor is different. Red wheat is more common and is what you typically think of. White wheat has a lighter flavor that is much less noticeable in baked goods. Look at the picture above. Looks like white bread, doesn't it! It's half white wheat. Compare it to the loaf I made last week with half red wheat flour.

I much prefer baking with white wheat flour. Some people prefer the heartier flavor of red wheat. At my grocery store, there is no difference in cost between the two. And if you grind your own, white wheat is readily available at LDS home storage centers. (It was unavailable for several years, but seems to be growing well and back on the shelves indefinitely.)

Brand of Wheat Flour
You will be amazed at how much a difference the brand of wheat flour makes. Every time I buy store brand wheat flour, I'm hugely disappointed. No matter the store. Maybe you'll be lucky, but I haven't found one yet that is up to par. Ideally, I would grind my own. But lacking a wheat grinder, I purchase mine. A good, national brand should give you the quality you're looking for.

At my local grocery store, King Arthur flour goes on sale every so often for about 10 cents more than the store brand. This is when I load up. I'm a huge fan of this brand. The flour is light and uniform and finely milled.

Storing Flour
Because whole wheat flour still contains the oils, it won't keep on your pantry shelves as long as all-purpose flour. I've had flour on my shelves for a month or two with no issues. Preferably, I store the current opened bag in the fridge (in tupperware to avoid yucky flavors seeping in). It's good for 6 months that way. The rest goes in my chest freezer.

Freezing Yeast?
Yes, I freeze my yeast. This is because it's significantly cheaper in bulk. I've heard rumors that it can kill the yeast, but I haven't found that to be true. I do always proof my yeast (add it to the warm water/sugar mixture in your dough and give it a few minutes to see if it begins to foam) and it always foams. I don't even bother to freeze it in small amounts. I dump the whole thing into a large freezer bag and keep in in the door. I've had the same bag for over a year, and that yeast isn't dead yet. So go ahead, buy it in bulk, freeze it, and save yourself some money!

Dough Enhancers
The two that I've used are some form of citric acid and gluten.

Citric acid inhibits bacterial and microbial growth. Meaning that your bread will last a bit longer out on the counter before growing mold. I've used a splash of lemon juice, but apparently you can purchase citric acid crystals as well. I was able to taste it, ever so slightly, but John said he couldn't at all. It's possible that the crystals don't add a flavor. (I've also seen it called Ascorbic acid.) I just looked it up, and you should add 1/8 tsp per loaf. So maybe I added too much.

Gluten. Ah, gluten. Gluten is key. It's what stretches and allows your bread to rise. Most homemade bread recipes don't need it more. Kneading the dough actually builds up plenty. I've only used it in my breadmaker. But if you're having rising issues, try adding 1tsp per cup of flour. And make sure you're kneading enough!

The other enhancer I've been meaning to try is lecithin. It's supposed to keep bread fresher longer, work with the yeast to make a lighter bread, and help keep the bread moist. Once I find some and try it out, I'll let you know if it worked.

My Random Stuff
I typically make two loaves at a time, meaning I make bread about once a week. Being a SAHM, with kids who aren't in school yet, I can usually make that work. If I know I won't be able to one week, I'll make extra loaves and freeze them. I can't remember why, but I freeze them as half-loaves.

My rising time varies hugely with the temperature of my kitchen. If you're kitchen isn't warm, make sure you plan for extra rising time. You may not need it, but if you have a schedule to follow the day you're making bread, not planning in some extra time could cause you problems.

Most recipes will call for you to drape a clean or damp towel over your bowl while the dough rises. When my kitchen is warm, a damp towel works great. It rises and stays moist well. When it's colder, a dry towel sucks some of the moisture out of my dough, drying out the top. A damp towel gets cold, slowing down the yeast even more. So when my kitchen is cold, I use plastic wrap. It keeps the moisture and any heat given off by the yeast in.

If you're looking for a 100% whole wheat bread recipe, I'm the wrong one to ask. Because of my youngest, I don't know that I'll be making any for several years. He's addicted to bread and I need to be careful about his stomach. But enjoy the half and half recipe. We do!

Crockpot Baked Potatoes

This is crazy easy. And the baked potatoes have a better flavor than from the oven for some reason.

Poke washed and dried russet potatoes with a fork several times. Wrap in aluminum foil and put them in the crockpot. Cook on high for 6 hours. (You can get away with 4 hours if you use small potatoes and they are in a single layer.)

Unwrap and serve! I told you it was easy.

Menu Jan 11th-17th

I'm trying out a few new recipes this week. If they're good, I'll post the recipes and link to them from this post. If not, there will be no reason to share.

Mon - Chicken Enchiladas

Tues - Cauliflower Soup

Wed - Grilled Cheese & Tomato Soup

Thurs - Migas

Fri - Kids: Chicken Nuggets and Tater Tots, Parents: Sandwiches/Leftovers

Sat - Sloppy Joes (Good old Manwich for an easy day)

Sun - Chicken Soup w/ Rice in the crockpot

Half Whole Wheat Bread

Please excuse Ethan's shadow. He insisted on being a part of the photography process.

Back when I made all of our bread, this is the recipe I used. I'm hoping to be able to do it again, so today I pulled out the recipe and made a loaf. It's just a good as I remembered. Chewy, but not dense. Just a little bit sweet. And perfect for cutting sandwich slices.

This recipe is simple and has never failed me. Even the first time when I'd never successfully cooked with yeast before. So if you're afraid of bread, try this recipe.

Bread tips and information can be found here.

Half Whole Wheat Bread
Yield: 1 loaf

1 cup warm water (almost hot)
1 Tbsp milk
2 Tbsp oil
2 Tbsp honey
2 Tbsp brown sugar
1 tsp salt
2 tsp yeast
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

1. Combine first 6 ingredients in a large mixing bowl.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning to grease top. Cover with a towel or plastic wrap and let rise until doubled.

3. Punch dough down. Knead a few times until smooth and form into a loaf. Place in greased loaf pan and cover. Let rise until doubled, about 1" above top of a typical loaf pan. (It will rise a little more in the oven.)

4. Bake at 350 for 30-35 minutes. Allow loaf to rest in the pan for a few minutes, then remove to a wire rack and cover with a cloth to cool.

Poor Man's Potato Soup

This was a recipe my mom whipped up when I was a kid. No money for food that week, so she had to use what she had. This recipe could not be more basic and is a great jumping off point to add things and make it your own. Our family eats it with monteray jack cheese and fresh tomatoes thrown in just before serving, because that's what my mom had in the fridge the day she first made this. The melty cheese and cold tomatoes are an amazing compliment to this soup. Try it!

This recipe is incredibly easy to scale. Halving it gives plenty to feed a family of 4. It's incredibly filling. Doubling it feeds a crowd without much additional work. Leftovers will thicken, so additional liquid may be needed when reheating.

Poor Man's Potato Soup
from Linda M.

5 lbs red potatoes
32 oz chicken broth (or vegetable stock to make it vegetarian)
2 Tbsp butter or margarine
2 Tbsp flour
2 cups milk

Wash and cut up potatoes into 1 inch chunks, leaving skins on. In large pot, add potatoes and chicken broth. Add enough water to completely cover the potatoes. Boil until potatoes fall apart when poked with a fork. Remove from heat. Once cooled slightly, blend potatoes into the liquid using a hand mixer. Leave it a bit chunky for texture. In a medium saucepan, melt the butter. Whisk the flour into the butter and stir over low heat until slightly browned. Whisk in milk and continue to stir over medium heat until just beginning to boil. Remove from heat and add to the potatoes. Add water or chicken broth if more liquid is needed.

Menu Jan 4th-10th

I'm aiming for an easy week to ramp myself back into cooking mode.

Mon - Kids: Ramen & Green Beans, Parents: Out with friends

Tues - Potato Soup w/ Monterey Jack and Tomatoes

Wed - Pasta w/ Meat Sauce, Salad, and possibly Homemade Bread

Thurs - Baked Potatoes in the Crockpot w/ Chili and Cheese

Fri - Kids: Corndogs and Apples, Parents: Sandwiches/Leftovers (Work night, so boys will eat in the car.)

Sat - Chicken Adobo w/ Rice and Veggies (John makes this by memory and it was a little too strong this time. Hopefully next time I'll have a recipe to share.)

Sun - Mom's Roast in the Crockpot (Can't share this one. Mom has declared it a secret.)

On My Way Back to Normal

After this last year of craziness, it's time to get back to normal life. Part of that means regular meals. We've spent most of the year feeding the kids whatever was easiest and grabbing junk for ourselves when we could. No more!

This year, I intend to get back to regular menu planning. I'll probably include one new recipe a week, but I'm not going to hold myself to that. Jumping back into cooking after being out of the kitchen for so long is going to take a little warming up.

To try to be accountable for what we eat, I'm going to post our menus here. I'll link to any recipes I already have on here, and try to add the others as I go. This week's menu sometime this afternoon!