Gluten Free Candy Filled Chocolate Cake Doughnuts

49

Thursday, October 28, 2010

Gluten Free Chocolate Cake Doughnut & Salted Butter Caramel Icing

Despite seeing it on the store shelves since late August, I resisted getting candy for Halloween until yesterday. For once, that's kind of how my stubborn mind works. The more commercial a holiday gets, the longer I'll resist buying into it, and it was not until B. gave me a friendly hint that maybe we should stock up for trick or treaters, that I finally started seeing the displays at the store. However, I had a better reason for waiting to be closer to Halloween: Lara's Candy Filled Doughnuts. Oh yes.

Kisses

If I make cookies, they disappear as if a tornado went through the kitchen. If I get Halloween candy a week before the due date, I keep finding little gold and silver wrappers in his pockets for seven days straight. The man cannot be left alone with food. I count my blessings that he can't cook but knows how to eat. I also love when he gets involved and excited about baking something even if I know I'll be the one at the stove.

Candy Filled Chocolate Cake Doughnuts

Nothing warms my heart more than seeing people get excited about food even if they feel or are clueless about putting it together. I know we will have a good time in the kitchen or at the dinner table ultimately. It did not fail when I saw B. huntched over Lara's book letting out some "ooohs" and "aaaaahhs" with almost every turn of the page. Then he got quiet. Pages were not being turned. He gave me a look so meaningful I thought he was going to start his sentence with "mom, can I have that?"

Candy Filled Chocolate Cake Doughnuts

Yep, at the sight of Candy Filled Chocolate Cake Doughnuts, this grown up guy was 6 years old again. Very relieved to hear his deep sexy adult voice "hon, isn't it time for Halloween candy?" You know the old complaint "it's not what you said, it's how you said it"? Yay...I totally knew what he was up to. I said "give me the book - Give me the book now - you can't look at the book. You're making me crazy." And then he gave me that look again and I melted. Again. Damn he's good! So I told him to pick one and stick to it.

This recipe is so easy to put together and so timely if you want to play with some of your extra candy. If that ever happens to you that is. I had to hide a handful to make sure I'd have something to post! I made the dough the night before which always makes it easier to roll, gluten free or not and had enough to make 15 doughnut holes filled with various candies and 4 doughnut rings. I want to make a full batch of dipped cake ones now. Forever. Well, only if it involves salted butter caramel icing.

Candy


Lara...dear...you did again. And we could not be happier...!

Public Service Announcement: a while back, my friend Rachael from Today's Mama and the nice folks at Avery asked me if I wanted to contribute a design to their "back to school" binder initiative with pictures of mine for the cover and back. Unless, it's a doughnut Rachael asks me for, I pretty much melt when she talks to me. She's hot. Strong. Nice and her schedule really makes me look like a lazy bum. Anyway... Avery and Today's Mama are running a follow up campaign and giving away 10 binder certificate for you to create your own. It's super easy and fun...and a neat way to keep things organize. More details on Today's Mama.

Candy Filled Chocolate Cake Doughnuts


Gluten Free Candy Filled Chocolate Cake Doughnuts:

2 cups Gluten Free Baking Mix for Doughnuts (recipe follows)
1/4 cup unsweetened natural cocoa powder
1/2 teaspoon guar gum
1 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/4 unsalted butter, cold and cut into small dice
2 eggs, separated
1/4 cup plain yogurt
2/3 cup milk, scalded and cooled
1 teaspoon vanilla extract
vegetable oil for frying
your favorite candy (cut smaller if too big)
extra sugar and cocoa powder for dusting if desired

In the bowl of a stand mixer fitted with the paddle attachment, combine the baking mix, cocoa powder, guar gum, baking powder, baking soda, salt and sugar. Blend on low and add the butter still on low speed, blending until the mixture resembles coarse crumbs.
In a separate bowl, combine the egg yolks, yogurt, milk and vanilla. With the mixer running on slow, slowly pour the wet ingredients into the flour mixture. Scrape down the sides and mix for 30 seconds. The batter should be similar to loose cookie dough. Let rest 30 minutes (I like overnight) (stay with me people I am still talking about doughnuts!)
When ready, roll the dough to about 1/4 inch thick and cut out 3-inch rounds with a cookie cutter. Place a candy piece in the middle of the round, bring the edges over toward the top and seal. Roll the dough ball in the palm of your hands and place them on a baking sheet.
Refrigerate 20 minutes. During that time, heat the oil up to 350F.
When ready to roll, gently drop the holes in the hot oil. Fry a couple of minutes per side. Drain on paper towels and dust with sugar and cocoa powder if desired.

For doughnut rings:
Roll the dough and cut holes with a 3-inch cookie cutter then with a smaller cookie cutter to create a hole (I use the opposite end of a pastry tip). Fry as directed above.

For the salted butter caramel sauce:
1 cup granulated sugar
3 tablespoons water
1 stick (115gr) salted butter at room temperature, cut into small pieces
1 cup heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water. Cook just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 15-25 minutes until you reach a creamy consistency.
Let cool. Dunk or double dunk (!) the doughnut.

Gluten Free Doughnut Baking Mix:
Enough for a standard recipe in the book - mix all the ingredients together.

1 cup potato starch
1/4 potato flour or sweet sorghum
1/2 tapioca flour (we don't like the taste so I used cornstarch)
1/2 cup sweet rice flour

Spiced Poached Pears With Warm Chocolate Sauce and Vanilla Bean Ice Cream

80

Saturday, October 23, 2010

Poire Belle Helene

If you read this from France or are an expat anywhere in the world, you're probably looking at this picture and thinking "Oh! Helene made Poire Belle Helene!" and move on to the rest of the post. If you had never had such a dessert and read a title like this, you'd think I'd blown a fuse by naming a dessert after myself. And as if that weren't enough, adding the adjective "belle" to describe it all. Hmmmm....No.

I did not come up with name, heck I did not even liked the dessert this much until in my late twenties! Auguste Escoffier created the Poire Belle Helene in 1870, naming it after one of Offenbach's operette, La Belle Helene. Yes. 1870. Makes me wish Escoffier had had a blog in 1870. Or a twitter account. I bet his updates would be of the most delectable kind. Seriously.

Forelle Pears

This is probably one of the core desserts of French cuisine. At least of bistros and restaurants when I was growing up. Funny thing is that I never did make much of it though because it bears only half my name. Indeed, I was born and baptized Marie-Helene like some are named Marie-Louise or Jean-Luc. However computers here in the States don't seem to recognize hyphens and cut my first name in half. If I was going to be halved somehow, at least I'd get to pick which one, darn it. So I'm Helene. Except when I am in trouble, ehehe!

So, there is part of the little story. Or at least part of the reason why I never really appreciated Poires Belle Helene until well into my twenties. Why this late? I have an aversion for fruits and chocolate combined. There, I said it! I love nuts and chocolate. I love lemon and chocolate. I used to hate all fruits with chocolate. My most least favorite pairing was orange and chocolate. My less least favorite (!) was pear and chocolate.

Poire Belle Helene

There is something about the soft fragrance of pears that plays well with chocolate and either brings it forth and mellows it just so. Poached pears and hot chocolate sauce especially. They like each other, it's obvious. They're not sure on who should lead though and artfully play that up. And much like two people attracted to each other, poached pears and hot chocolate sauce are kind of the ultimate in sexy when it comes to dessert.

It's the only fruit - chocolate pairing that enthused me this much. Add a good scoop of vanilla bean ice cream and the combination hot chocolate, cold vanilla, soft fruit just has me weak in the knees. There are indeed moments of bliss to be experienced with the simplicity of certain flavors, textures and temperatures. Poire Belle Helene is just that. Hot and cold, creamy, crunchy, soft. We did a few "hmmmm" and "aaaahhhs" with the first spoonfuls. I even caught one of my friends sashaying her hips around the living room the night we shared these for dinner.

Poire Belle Helene

Poire Belle Helene won't bring on World Peace but I guarantee it'll make everyone at your dinner table a tad bit happier inside...It won't cure whatever ails you but it won't give you a brain freeze. It will just super activate all your senses...

Tiny Forelle pears make it remarkably easy to plate and portion out but you can use any of your favorite pear variety. As I have three major deadlines all coming to a clash for November 1st, this dessert has been the easiest thing to fix myself for a little midnight reward. That's my sly way of saying "I know I suck big time at posting right now and wait, you ain't seen nothing yet. It might get worse!..."

Please send chocolate...

Poire Belle Helene


Poires Belle Helene - Spiced Poached Pears with Chocolate Sauce and Vanilla Ice Cream

Serves 6

For the poached pears:
6 Forelle pears (or other small-ish pears)
2 tablespoon mulling cider spice mix
juice of one lemon

For the chocolate sauce:
4 oz semisweet best quality chocolate
1 cup heavy cream
1 teaspoon honey

For the ice cream:
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
1 cup (200gr) granulated sugar
1 vanilla bean

Prepare the pears:
Place the pears, spice mix, lemon juice and enough water to cover them in a tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmer for 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

Prepare the sauce:
Place the chocolate in a non reactive bowl and set aside.
In a heavy saucepan set over medium high heat, bring the cream and honey to a strong simmer. Remove from the heat and pour over the chocolate. Let sit for 5 minutes then slowly stir until the mixture comes together.

Prepare the ice cream:
In a large saucepan, stir together the cream, milk, and sugar. Cut the vanilla bean in half and scrape the inside with the tip of a knife. Add that pulp (the seeds) to the pot. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.
Process the mixture into your ice cream maker according to the manufacturer's intructions.

To plate: ice cream + poached pear + warm chocolate sauce.
Yes...

S' Mores Doughnuts

71

Monday, October 18, 2010

S'Mores Donuts

By the lack of postings one could wonder if I ever came down from the high that BlogHer Food and San Francisco. I did. I actually gave myself one day to catch up and crashed hard on Wednesday evening. Responsibilities hit me up again the following day. I love that work is insane and insanely good. I don't like that it keeps me away from here this much. I definitely rely on a 4 o'clock break complete with cookies and milk. Or as it was the case this week, doughnuts and hot chocolate!

I am not one to be afraid of deep frying but I certainly am one to shy away from making doughnuts that often. I know I will end up eating too many. Right out of the hot oil. Almost. Perfectly brown. Crisp and soft. Lightly sprinkled with powdered sugar. Simple is always best but there is a place and time to venture out in baking. Especially when it comes to doughnuts. S'Mores Doughnut specifically.

An A Fall Kind Of Day

Thanks to Lara Ferroni and her book "Doughnuts: Simple and Delicious Recipes to Make at Home", I only have to sit there and pick the next one. I know for having been part of her testing panel that all the recipes have been seriously and thoroughly discussed, dissected and perfected. I could not have possibly tested them all and started making a list of the ones to bake once her book would be out. S'mores doughnuts of course, but also Apple Cider, Creme Brulees, Sopapillas, Loukoumades, Carrot Cake...there is literally a doughnut and a glaze for every friend you have.

You get it. I liked the book. A lot. The doughs, the glazes, the fillings. The regulars like Basic Raised Yeast doughnuts, the basic cake, the chocolate version. And a impeccable gluten free version. Maple glaze, bourbon, caramel, chocolate. There four pages of these for your belly's delights. See? Not kidding when I tell you there something for everyone.

S'Mores Donuts

If you are into visuals, Lara's book is truly the proverbial feast for your eyes. And how could it be otherwise with Lara's talent as a photographer and stylist. Knowing what goes into a shoot when working/acting as a single agent, from the shopping, cooking, styling, photographing, all the way to post processing, you can tell that Lara poured her heart and perfectionism into this book.

It shows. It's fun, it's straight foward, it's generous in details and instructions and it's quirky at times. Much like Lara...

Chocolate Comfort

So far this week, I made the Gluten Free Raised Doughnuts with a citrus glaze and the S'Mores Doughnuts. Wish I had not ran out of gluten free flours when I decided to make these but from the look on B's face as he chowed through a couple, I know I must make them again this week! Stay tuned for another doughnut post...Both versions of the basic yeasted doughnut were equally easy to work with and very close in texture which is no small order in gluten free baking. That makes me very very happy for the rest of the recipes in the book.

Bravo Lara! Hard work pays off, period. Wishing your book plenty of sweet and delicious success! I am honored everyday by your friendship and generosity.

S'Mores Donuts


S'Mores Doughnuts (reprinted with Lara's permission)

Makes 8 to 12

4 tablespoons unsalted butter, melted, divided
10 graham crackers, finely crushed
2 teaspoons superfine sugar
1 batch Basic Raised dough (recipe follows)
1 tablespoon milk or water
twelve 1-ounce squares milk or dark chocolate
48 mini marshmallows

Stir together 3 tablespoons of the melted butter, graham crackers and sugar. Cover and set aside.

Prepare the dough as directed through the proofing stage. Roll the dough to just a bit more than 1/4 -inch thick. Cut into 3-inch diameter rounds. Roll out half of the rounds to about a 3 1/4-inch diameter. To assemble, lightly brush each wider round with the milk or water and place a square of chocolate and 4 mini marshmallows in the center of each. Top with the smaller rounds and lightly pinch to seal. Then recut with the same cutter to seal the edges.

Fry the doughnuts as directed and let cool for only 3 minutes. Brush each doughnut with a little melted butter, then dip into the graham cracker mixture. Serve immediately.

Basic Raised Dough:

3 tablespoons (22grams) active dry yeast, divided
1 cup of whole milk, heated to 110ºF, divided
2 to 2 1/2 cups bread flour, divided
2 tablespoons (30 grams) superfine sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
3 egg yolks
½ stick (4 tablespoons / 2 oz) unsalted butter or vegetable shortening
vegetable oil for frying

In a medium bowl, dissolve 2 tablespoons of the yeast into ¾ cup of the milk. Add ¾ cup of flour and stir to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

Combine the remaining milk and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the rested flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add ½ cup of the remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and add more flour, about ¼ cup at a time with the mixer turned off, kneading the dough at medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. You may have flour left over. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 12 hours).

Line a baking sheet with a lightly floured non-terry dish towel. Roll out the dough on a slightly floured surface to ½ inch thick. With a doughnut or cookie cutter (can use a glass, too) cut out 3-inch-diameter rounds with 1-inch-diameter holes (for filled doughnuts, don’t cut out the holes).

Place the doughnuts on the baking sheet at least 1 inch apart and cover with plastic wrap. Let sit in a warm spot to proof until they almost double in size, 5 to 20 minutes, testing at five-minute intervals. To test whether the dough is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it does not spring back at all, it has overproofed; no worries- you can punch it down and re-roll it once.

While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a thermometer registers 360F. With a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side or until golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool before glazing.

Disclosure: the book was sent by Lara's publisher as a thank you for being one of her recipe testers.

Chilled Lemon Cucumber & Fresh Pea Soup

33

Wednesday, October 13, 2010

Chilled Cucumber & Pea Soup

BlogHer Food has been such a whirlwind that I need to think on it for a couple of days before I can post some about it (and get my derriere to post process all the shots I took). It went by fast that's for sure which is why I am so happy I extended my stay by a couple of days and stayed with my close friend Anita and her husband and got to hang out with some more of my favorite people which I will pimp out in future post, eheh.. They are truly my home away from home.

All Squared On Pea Shoots

Like most of us attending BlogHer Food, I met Anita online when I started leaving comment on her blog everytime she posted a new cocktail. Not that I drink that much but I do love the mixology part of the cocktail, the technique and craft very closely related to food. We exchanged emails, we sent cards then little gifts. We just clicked. And they got two adorable pups...all about that! It was nice to spend a couple of days relaxing and exploring San Francisco aside from the conference. So hard to get any time off these day.

Lemon Cucumbers

Chris and Tami, my roommates at the conference hotel, joked that we have to meet on the other side of the country to catch up when we only live a few hours from each other. And catch up we did. It was pretty much Comedy Central from the moment we'd get up until bedtime when we'd literally crash on our pillows. Love those two. Gracious definitely comes to mind when I think about them. They are gracious of their time, advice, energy, faults and strength. Tami sees the world with a brutal honesty I admire and seek while Chris is one of the most nurturing woman I know.

Chilled Cucumber & Pea Soup

I'll go back more on BlogHer Food in a later post but there were moment that made me want to get all these people on a plane and ship them back with me to Charleston. They would love it here, they would love my friends her and they would love them back. I know that. In those moments I start thinking of the gatherings we would have around our dinner table and the belly laughs that would soon follow. I begin picking the menu in my head according to what I think I'd find at the market. Right now, we would undeniably start dinner with this Lemon Cucumber and Pea Soup I made the other day.

Pomegranate

It's not Fall here quite yet so we are still enjoying tons of salads, cold soups, light entrees. After making gazpacho and Vichyssoise a lot this summer, I took opportunity of another trip to the market and loaded up on tiny lemon cucumbers for a cold soup. They owe their name to their shape rather than their taste but they are distinctively mellower than regular cucumbers. The ones I have been getting also seem to have more flesh to seed ratio but feel free to use what you have available.

Fresh Local Peas

This soup is nothing but easy to make, easy to eat and easy to crave some more. It makes a refreshing starter a great little chaser during a long multi course meal.

I almost forgot to announce the winner of the Scharffen-Berger giveaway.....! And the box full of chocolate goodies goes to: Emily from Five And Spice! Congratulations! Please get in touch with me (mytartelette @ gmail . com) so we can get this box shipped out to you!

Chilled Cucumber & Pea Soup


Lemon Cucumber and Fresh Pea Soup:

Serves 4 as an appetizer

Notes: we like to top ours with some pomegranate seeds for a bit of a crunch and a little tartness to a mellow soup but you could skip this step entirely or use polenta croutons, toasted nuts, pumpkin seeds, root chips, etc...
If you can find pea shoots, they make a lovely topping but a few leaves of arugula would work also to add to the soup.


1 cup fresh peas, shelled(can use frozen of needed but not canned)
4 lemon cucumebers or one regular cucumber
water of vegetable stock
salt and pepper
pomegranate seeds and pea shoots optional but very tasty...

In a large pot of boiling water, blanch the fresh peas until fork tender, about 8 minutes. Drain and immediately dump the peas in a bowl of ice cold water to cool and stop the cooking process. Once they are cold, drain completely.
In the meantime, peel and seed the cucumbers. Seeding is not mandatory but I would definitely do it if I were to use regular cucumbers from the store.
Place the peas and cucumbers in a food processor and start pureeing them. Depending on the amount of water originally in the cucumbers, you might need to add water or vegetable stock to reach the consistency you desire, anywhere from a few tablespoons to 1/3 cup. Salt and pepper to taste.
Keep refrigerated until ready to eat.

Vanilla Rice Pudding & Chocolate Panna Cotta

632

Wednesday, October 06, 2010

Vanilla Rice Pudding & Chocolate Panna Cotta

Yes, I am giving away a box full of chocolate donated by Scharffen Berger in San Francisco. Head toward the end of the post for details on how to participate.

Back in June (wow that feels like an eternity...) I was part of a food blogging panel at Evo 10 with two wonderful ladies, Jane and Helen Jane. Yep, I am not making this up. We clearly sounded like a tribe "Hi! I'm Helen!" "And I am Jane!" "And I'm Helen Jane". They were handling the blogging part of our workshop and I was doing the photography part. Lots of fun and new friendships came out of this. Honest, comfortable and packed with belly laughing punctuated conversations.

There is a myriad of ways to blog and find your peace and balance. I don't think on it much. I am thrilled to make you discover bits about my home country, new recipes and techniques. It's a place for me to practice my crafts and hopefully to give you something enjoyable to look at and tempt you as well. I put a lot of hard work and dedication into this space and it has given me so much in return. Most of all, the possibility to connect with wonderful people all over the world and be able to live all sorts of experiences.

Vanilla Rice Pudding & Chocolate Panna Cotta

However, when Jane sent me an email asking me if I wanted to help her organize a little party during BlogHer Food this weekend, my first reaction was "ugh...I don't really have time to plan right now" but Jane came back with the words "what if it is a swanky chocolate filled little shingdig?". My reply? "go on, I'm listening..."

I have no idea how it all happened but before I knew it, I was part of a team of talented and generous ladies getting together venue, foods, libations and gifts for a party. I got worried that we would have to sell our souls to the Devil to make it happen but Jane & Kristen calmly said "We won't do any of that. Just sit pretty and eat your chocolate. Scharffen Berger is giving us tons for the party".

I am a milk chocolate kind of gal if you must know. I don't eat that much chocolate but when I do, it's the creamy kind that gets me all tingly. Add nuts and caramel bits and I will do just about anything...

Chocolate Panna Cotta

And that I did. And still do tonight as I am finishing packing for BlogHer Food. I can't wait to be there and see familiar faces and meet new ones. People I've been reading for years becoming even more real. I love that my schedule this weekend is a nice balance of work, play and unexpected.

There was a tad bit of planning to be done on the home front before heading out though. Mainly stocking the fridge with good foods and making sure that the important things were right in front of his eyes if B. opened up said fridge. There are now eight Vanilla Rice Pudding & Chocolate Panna Cotta facing him. Don't worry, he's got more nutritious foods to dig into.

I have no idea what got into me to combine panna cotta and rice pudding except my deepest love for both. I figured with the weather finally changing a bit we could try to get into Fall mood a little too and start simmering, stirring, chocolating again after the heat of the summer. It does feel nice to finally have that little crisp in the air as the sun rises over the water.

Vanilla Rice Pudding & Chocolate Panna Cotta

So I am not going to tell you that this post was made possible by the folks at Scharffen Berger who sent me chocolate because I would have made this recipe without them sending chocolate anyway. But...I would have used high quality chocolate like theirs nonetheless specifically because chocolate is in the front seat in this one.

What I am going to tell you is that they make some mighty fine chocolates and by using the 70% bittersweet chocolate bars, the panna cotta packed a good chocolate punch while remaining smooth as silk. To make sure you get the chance to feel the way we feel after sharing one of these, I asked if they'd let me have more chocolate to give away to one of you. I asked for "some chocolate" and they are sending a box full.

That's also why I love them. They know how good their craft is and are all about getting us addicted to it...eheheh. Did they ask or demand I post about them? Nope. I volunteered. That was a no brainer for me. Eat chocolate and giveaway some more on your blog. Make someone else happy.

Rice Pudding & Chocolate Panna Cotta

I am happy to be giving away a mixed box of Unsweetened Natural Cocoa Powder, 99% Cacao Unsweetened Chocolate Baking Bar, 62% Cacao Semisweet Chocolate Baking Chunks and a few of their eating bars in various percentages courtesy of Scharffen Berger. To enter, you have until Monday October 11th, midnight Easter standard time to leave a comment on this post. (No anonymous comment). The winner will be picked at random by the closest person to me in the room (not kidding) - I'll be in San Francisco until Tuesday but I will make sure to get in touch with the winner.

Vanilla Rice Pudding & Chocolate Panna Cotta:
Serve 6 to 8

For the rice pudding:
1 cup rice (really the kind you like best)
1 1/2 cups (315ml) whole milk (I used raw)
1/2 vanilla bean, split open
1/2 cup (60ml) heavy cream
1/4 cup (50gr) sugar
Pinch of salt

For the chocolate panna cotta:
1 tablespoon powdered gelatin (2 sheets gelatin)
1/4 cup water
1 cup whole milk
1 cup heavy cream
1/3 cup honey
8 oz bittersweet chocolate
1 cup Greek yogurt

Cocoa nibs, dusting of cocoa powder and fresh whipped cream (optional garnish)

Prepare the rice pudding:
In a stainer, rinse the rice under cold water for a minute to remove some of its natural starch.
In a medium saucepan set over medium heat, bring the rice, milk, cream, sugar to a simmer. Scrape the seeds from inside the vanilla bean and add to the pan with the salt. Cook until tender, stirring occasionally for about 20 to 30 minutes. Remove from the heat. Let cool for a few minutes and divide the pudding evenly among ramekins. Cover with a layer of plastic wrap until you are ready to pour the panna cotta on top of the rice pudding.

Prepare the panna cotta:
Place the water in small bowl and sprinkle the gelatin over it. Reserve.
In a large heavy bottomed saucepan placed over medium heat, bring the milk, heavy cream, and honey to a simmer. When the cream is hot, remove from the heat and whisk in the chocolate until melted. Add the reserved gelatin and stir until it is completely dissolved. Add the yogurt and whisk vigorously until well blended.
Divide the mixture over the rice pudding ramekins. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly.
Garnish with cocoa nibs and whipped cream if desired.

Full disclosure:
The chocolate, cocoa powder and cocoa nibs used in this recipe were given by Scharffen Berger at no cost.

Cinnamon Rolls & A Special Little Girl

79

Saturday, October 02, 2010

Cinnamon Rolls

I look at the little girl in the photographs below and I see so much of myself in her. And I hope she'll beat to the tune of her own heart as I try to. I hope she'll tell the people in her life, close or distant, how much they matter as I do. As often as possible. Because in the end, it's what counts. Truly. I hope she has the courage to take chances, get hurt, and love again. To be imperfectly alive. As my friend Brene says "it will confuse and terrify people" but I will be there if she needs me.

She is a part of me. My niece Lea. She's turning ten on Monday and this post is for her. Being ten is a big deal. I know! I see so little of her over the years that everytime I feel like meeting a different person. I love how my brother and his wife are raising her and her sister. It's chaotic, it's loud and imperfect and it's full of laughs and love, hugs and stories.

I was so happy to spend some time alone with her while visiting my parents this summer. We took some time out to go about their village, talk about life and take some pictures. We also spent an afternoon baking up a storm together! First there was this lovely Mirabelle and Almond Frangipane Tart and then we made a couple of batches of cinnamon rolls. I had made them for the family one Christmas 4 years ago and knowing how much her dad loved them, she insisted we made some more.

I'm warning you right now, these are not gluten free. I was tempted but I was not home, did not have everything I needed on hand, the equipment and oven were different so I stuck to the original recipe, a knock off version of Cinnabon™ Cinnamon Rolls. For a gluten free equivalent, please check out Shauna's cinnamon rolls here. Magic.

Please, meet my gorgeous niece Lea in this cinnamon rolls 101.

Happy Birthday Sweetie - Joyeux Anniversaire ma belle!

Lea Flouring
Once your dough has risen and is ready to use, flour your work surface abundantly.


Lea & Dough
Get your rolling pin and your smile on - this is going to be good!


Lea
No reason. I just think she's beautiful...


Lea & Cinnamon Sugar
Liberally sprinkling dark brown sugar and cinnamon over the dough.


Lea Rolling
Rolling the dough into a log.


Lea Cutting
Cutting the log into roll size pieces.


Lea & Camera

As I was taking pictures outside before a huge thunderstorm hit us, I looked over my shoulder and this is what I saw. And my heart jumped with excitment...A budding food photographer. Yes!

Cinnamon Rolls


Cinnabon™ Knock-off Cinnamon Rolls

Makes 12 rolls

For the dough:
1 pkg. active dry yeast (1/4 oz. size or 2 1/4 tsp.)
1 cup warm milk (105º to 110º F.)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted and slightly cooled
1 tsp. salt
2 eggs
4 cups all-purpose flour

For the filling:
1 cup packed brown sugar
2 1/2 tablespoons ground cinnamon
1/3 cup unsalted butter at room temperature

For the icing:
1/4 cup unsalted butter at room temperature
1/4 cup (2 oz.) cream cheese at room temperature
1 1/2 cups powdered sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract

Prepare the dough:
Dissolve the yeast in the warm milk in a large bowl.
Mix together the sugar, butter, salt & eggs. Add flour and milk and mix well
Knead the dough into a large ball, using your hands lightly dusted with flour. Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
Preheat oven to 400º F and position a rack in the middle.

Prepare the filling:
combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon-sugar evenly over the surface.

Form the rolls:
Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.
Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until doubled in size (about 30 min.). Bake for 10 minutes, or until golden on top.

Prepare the icing:
While the rolls bake, mix the butter and cream cheese in a large bowl with an electric mixer on high speed. Add the powdered sugar and mix on low speed until the sugar is incorporated, then add the milk and flavorings. Mix on high speed again until the icing is smooth and fluffy.
When the rolls come out of the oven, let them cool for about 10 minutes, then coat generously with the icing.

Tartelette All rights reserved © Blog Milk - Powered by Blogger