Apple Tarte Tatin

Ingredients

3 Granny Smith apples, peeled, cored and each sliced into 12 to 16 thin wedges

1 cup sugar

1 teaspoon lemon juice

1 stick unsalted butter

1 sheet frozen puff pastry, thawed and chilled

Steps

Preheat the oven to 400 degrees F. 

1.Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter. 

2. Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly. 

3.Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan. 

4.Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully  flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart. 

Enjoy and Have Fun Baking!!!!!!!!!!

Creme Caramel

Ingredients 

Custard

5 pin cups 

6 oz  Eggs

3.25 Sugar

13 oz Milk

1/2 Vanilla Bean

Steps

1. Infuse the vanilla bean milk in a sauce

2. In a separate bowl, Combine the eggs and sugar

3. Temper the eggs and Strain

Caramel 

8 oz Sugar 

1 Lemon Juice

A Little bit  of water 

Steps 

1. In a saucepan, Combine the sugar and the water

2. Add Lemon juice (so does not caramelize)

3. Divide the caramel into the five cups

4. Put the Basic custard on top of the caramel

5. Bake @ 375*F

Enjoy and Have Fun Baking!!!!!!!!!!!!

Creme Brulee

Ingredients 

6 oz Egg yolks

1 egg

1/2 Vanilla bean

12 oz heavy cream

8 oz Half and Half

3 oz Sugar

Steps 

1. Heat up the Half and Half with vanilla bean

2. Put egg, egg yolk and sugar in a bowl and whisk

3. Temper eggs

4. Put in a ice box and stir in heavy cream and the strain mixture

5. Bake at 325*F and then let it cool

6. Put Sugar on top of egg mixture and toast the sugar

Enjoy and Have Fun Baking!!!!!!!!!!!

Napoleans

Ingredients

For Puff Pastry: 

1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed 

For Cream Filling: 

1/4 cup granulated or superfine sugar 

2 tablespoons all-purpose flour 

1/8 teaspoon salt 

1 cup half and half or light cream 

2 slightly beaten egg yolks 

1/2 teaspoon vanilla extract 

1/4 cup whipping cream 

For Glaze: 

2 cups sifted confectioners' sugar 

1/4 teaspoon vanilla extract 

2-3 tablespoons boiling water 

Chocolate Drizzle Topping: 

1 1/2 tablespoons melted semisweet chocolate

Steps

Preheat oven to 425°F/220°C. 2.

1. Line 2 baking sheets with parchment paper or plain brown paper; set aside. 

2.Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets 

3. bake for 18-23 minutes

4. For Cream Filling: 

In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. 

5.For Glaze: 

In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. 

6.To Assemble: 

Use the tines of a fork to separate each pastry square horizontally into 3 layers. 

Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

Enjoy and Have Fun Baking!!!!!!!!!!!!!!!

Jalousie de Pomme

Ingredients 

1. apple

1 piece of Puff pastry

3 oz Pastry Cream 

Steps 

1. Roll 2 pieces of the Puff pastry with measurement of 10 by 5 and then roll with those piece to measure of 10 by 10. Leave space on edges

2.  Spread the pastry cream on the bottom puff pastry. set the second one aside and then place on apples on the pastry cream. Sprinkle on sugar.

3.  Egg wash the sides of the puff pastry.

4. Place on the other puff pastry on the top 

5. Secure edges

6. Egg wash

7. Put Sugar on top and bake @ 375 for 10 to 15 minutes.

Enjoy and Have Fun Baking!!!!!!!!!!!!!!!

Pithivier

Ingredients

4 oz. Almond Flour

2 oz. Powdered sugar

2 oz. Soft butter

1 egg

Step

1. Mix sugar and almond flour

2. Add butter

3. Add egg

4. Divide into thirds, take 1/3 thirds, Roll until you can cut 2 8 inch circles

5.  cut 2 circles , set aside, 1 inches circle of puff pastry. 

6. Spread almond cream on each other 

7. egg wash the border 

8. place the top 1inch circle on the top

9. score

10. egg wash 

11. rest in refrigerator for 10 minutes

12. bake at 375

Enjoy and Have Fun Baking!!!!!!!!!!!!!!!

Tuile

Ingredients

3.5 oz. Butter

6 oz. Confectionary Sugar, sifted

5 oz. Bread Flour

3.5 oz Egg Whites

Steps 

Preheat 350 *F

1. Melt Butter, set aside.

2. In a small bowl, Whisk together sifted sugar and flour.

3. Stir egg whites into dry ingredients to make a paste.

4. Stir in melted butter in 3 additions, avoid creating lumps

5. Bake on a cookie sheet pan for 9 - 10 minutes

Enjoy and Have Fun Baking!!!!!!!!!!!!!!

Banana Foster

Ingredients

3 oz. Sugar

2 oz. Butter

Few drops Lemon Juice

2 ea. Bananas

1.5 oz. Banana Liquor

1.5 Dark Rum

Steps 

1. Caramelize butter and sugar with Lemon juice.

2. Add bananas, reduce

3. Add Liquors, ignite

4. Place on a plate or bowl.

Enjoy and Have Fun Baking!!!!

Apple Crisp

Ingredients

4 apples

1/2 oz Butter

2 oz Sugar

2 oz brown sugar

To taste Nutmeg

To taste Cinnamon

1/4 cup all purpose flour

Steps

1. Preheat oven to 375*F . 

2. Melt butter in a saute pan.

3. add apples, sugar, until apples are slightly tender.

4. For topping in a medium bowl stir together brown sugar, flour, nutmeg, and cinnamon. place in square or circle pan 

5. Bake for 30 to 35 minutes.

Enjoy and Have Fun Baking!!!!!!!!!!!!!!

Banana Muffin

Ingredients

1 Banana

1 3/4 cup all purpose flour

1/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg 

3/4 cup milk 

1/4 cooking oil

Steps

1. Preheat oven too 400*F. Grease twelve 2 1/2 inch muffin paper cups.

2. In a medium bowl stir together the flour, sugar,baking powder and salt.

3. In a small bowl beat eggs with a fork; stir in milk and oil.

4. Add egg mixture to flour mixture all at once; stir until moistened ( should be lumpy.

5. Fold in the mashed banana.

6. Spoon batter into the prepared muffin cups, filling each two thirds full.

7. Bake for 18 to 20 minutes or until golden.

Enjoy and Have fun Baking!!!!!!!!!!!!!

Blueberry Cobbler

Ingredients for the Biscuit

10 oz. Bread Flour

2 oz. Sugar

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

3 oz. Butter, Cold

8 oz. Buttermilk

Blueberry Filling

4 oz. Water

4 oz. Sugar

75 oz. Cornstarch

1/2  Lemon juice

8 oz. Blueberries, Frozen

8 oz Blueberries, Fresh

Steps for Biscuit

1. Mix all dry ingredients

2. Cut in the cold butter

3. Add the buttermilk, mix until it all comes together, Do not over mix

4. Scoop, egg wash, sprinkle with coarse sugar.

5. Bake @ 375 until set, but without color (par-bake)

6. Remove from the oven,place on the prepared blueberry filling 

7. Bake until biscuit is golden brown and fruit filling is boiling.

Steps for Blueberry Filling

1. Mix together sugar and cornstarch

2. Place all the ingredients in a sauce pot, except for the fresh blueberries 

3.Bring to a boil and cook until the starchy flavor is removed

4. Remove from heat , fold in fresh blueberries

Enjoy and Have fun Baking!!!

Chocolate fudge Brownies

Ingredients

12 ounces best-quality chocolate, chopped (I use bittersweet, semi-sweet would be good too)

3/4 cup butter

1 1/4 cups sugar

1 tablespoon vanilla

4 large eggs

1 teaspoon salt

1 cup all-purpose flour

1 cup chocolate chips

Directions

1. Preheat oven to 350F and place rack in middle of oven.

2. Butter and flour a 13 x 9 inch baking pan.

3. Melt chocolate with butter, stirring, until mixture is smooth.

4. Let cool until lukewarm.

5. Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.

6. Stir in salt and flour, stirring just until combined.

7. Stir in chocolate chips

8. Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.

9. Let cool completely and cut into 24 bars.

Enjoy and Have a fun time Baking!!!

Honey Bee Cake

The cake

4 oz bittersweet chocolate (broken into pieces)

1 ⅓ cups light brown sugar

2 sticks soft butter

½ cup honey

2 large eggs

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 tablespoon unsweetened cocoa

1 cup boiling water

The sticky honey glaze

¼ cup water

½ cup honey

6 oz bittersweet chocolate

¾ cup confectioners' sugar

The bees

1 oz yellow marzipan

1. Preheat the oven to 350 degrees

2. Beat together the sugar and soft butter until airy and creamy, and then add the honey.

3. Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to 1 1/2 hours, though check the cake after 45 minutes and if it is getting too dark, cover the top lightly with aluminium foil and keep checking every 15 minutes.

4. Let the cake cool completely in the tin on a rack.

5. Pour the glaze over the cold honey bee cake;

6. Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends

Enjoy and Have fun Baking!!!

Lemon Lime Cake

Lemon Lime Cake

1 cup sugar

1/2 cup butter

2 eggs

1 1/2 teaspoons vanilla

1 tablespoon lime zest

1 tablespoon lemon zest

1 1/2 cups flour

1 teaspoon baking powder

1/4 cup milk

3 tablespoons lemon and/or lime juice (I juiced the lemon and lime into the same bowl and got 3 tbsp)

Lime Whipped Cream

1 pint cold whipping cream

1/2 teaspoon vanilla extract

1 tablespoons lime zest

3 tablespoons powdered sugar

In the bowl of an electric mixer, add cream, vanilla, sugar and lime zest. Best until cream stiffens, about 5-6 minutes. 

Preheat oven to 350.

1. Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.
2. Combine dry ingredients in a bowl. Add the dry ingredients, mixing until just combined. Add the lemon and lime juice and thoroughly mix. Once mixed, add milk and beat until combined.
3. Pour into an 8×8 or 9×9 square cake pan and bake for 30-35 mins at 350. Let cool completely.
4. Frost cake and refrigerate. I used a pastry bag and tip to frost.

Enjoy and Have fun Baking!!!

Pistachio Cake

1 package white cake mix (regular size)

  1 package (3.4 ounces) instant pistachio pudding mix

  1 cup lemon-lime soda

  1 cup canola oil

  3 eggs

  1 cup chopped walnuts

  FROSTING:

  1-1/2 cups cold milk

  1 package (3.4 ounces) instant pistachio pudding mix

  1 carton (8 ounces) frozen whipped topping, thawed

  1/2 cup pistachios, toasted

1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers

Enjoy and Have fun Baking!!!!

Black Forest Cake

Ingredients

• 2 ounces unsweetened chocolate
    1/3 cup canola oil
    2 eggs, separated
    1-1/2 cups sugar, divided
    1-3/4 cups cake flour
    1 teaspoon salt
    3/4 teaspoon baking soda
    1 cup 2% milk
    CREAM FILLING:
    6 tablespoons butter, softened
    4 cups confectioners' sugar
    1-1/2 teaspoons vanilla extract
    4 to 5 tablespoons half-and-half cream
    CHERRY FILLING:
    1 can (14-1/2 ounces) pitted tart cherries
    2 tablespoons cornstarch
    3/4 cup sugar
    1/4 teaspoon almond extract
    6 drops red food coloring
    CHOCOLATE FILLING:
    1 cup heavy whipping cream
    1/4 cup chocolate syrup
    1 teaspoon vanilla extract
    FROSTING:
    2 cups heavy whipping cream
    2 tablespoons sugar

• 1. In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk.
  2. In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter.
  3. Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans.
  4. In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely.
  5. In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate.
  6. For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate.
  7. To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.
  8. Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling.
  9. Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator. 
• Enjoy and Have fun Baking!!!

Carrot Cake

Ingredients
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
Frosting Ingredients:

1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine

Preheat oven to 300 degrees F.
1.In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. 

2.Place in preheated oven and bake for 50 to 60 minutes. 

3. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

4.To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. 

5.Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. 

6.Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Enjoy and Have fun time baking!!!

Cream Puffs and Eclairs

Cream Puffs and Eclairs

What you'll need 

1m Tip

10 Tip 

Pastry bags

Parchment paper

Sheet pan

Cream Puffs and Eclair ingredients

1.1 cup of water

2. 1/2 cup butter

3. pinch of salt

4. 4 eggs

5. Vanilla Pudding

Steps

1. Preheat the oven to 400*F. Lightly grease a baking sheet with parchment paper; set aside.

2. In a medium saucepan combine water,butter,salt until its boils.

3. Add flour all at once and stir vigorously until it forms a ball.

4. Add eggs, one of the time, beating well with a wooden spoon.

5.Drop dough into a pastry bag with 1m Tip(cream puff) and another pastry bag with 10 tip (eclairs)

6.Bake for 30 to 35 minutes until golden brown and firm.Transfer cream puffs and eclairs to wire rack. let cool.

6.Cut of one- third of each cream puffs; fill with vanilla pudding and whipped cream. Place the tops back on cream puffs.

Enjoy and Have a fun time Baking!!!!

How to make an M&M Cake

How to make M&M Cake 

My cousin cheyenne was turning 11 and she asked to make her an M&M cake that she saw on a youtube video. Of course i said yes and she was wicked excited for her birthday and the cake!

What you will need 

1. one 8 inch cake pan

2. one bundt cake pan

3.a big bag  of m&m 

4. frosting of your choice

5. Sprinkles

Chocolate Cake:

3/4 cup butter

3 eggs

2 cups all purpose flour

3/4 cup unsweetened coco powder

1 teaspoon of baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

2 teaspoons vanilla extract

1/2 cups milk

2.tubes of frosting of your choice

1 bottle of sprinkles

1. Let butter and eggs stand at room temperature for 30 minutes.

2. Grease the 8 inch cake and bundt pan.

3. Preheat the oven to 350*.

4. beat eggs and sugar for 30 seconds. beat vanilla extract. add flour mixture and milk to butter mixture.

5.spread the batter evenly into the prepared pans.

6. bake for 30 to 35 minutes .

7. let cake cool completely

8. put 8inch cake on a cake board then place the bundt on top. put m&m in the hole until it fills the top of bundt.

9. frost the whole cake with your choice of frosting.

10.place the remaining m&m all over cake 

Enjoy and have a great time 

about me

 

Hi my name is Jordana Pike and I recently graduate from Ashworth College and i also attended Johnson and Wales University for year. I'm starting this blog: Baking with Jordana because i want  you (the reader ) to learn how to do fun and creative cake,pastries,etc. and join me on this pastry adventure!