Friday, February 13, 2015
(or, those of you who care about this day)
In an effort to save money, I do not have much planned for today. I am going to work today (why isn't V-day a holiday?), and going to see a movie (the obvious one... 50 things of something). Not that interesting. But what's more interesting is why I'm saving money... A riddle? To take my body to a place I have seen in years. The land of the freedom. The state of Katy Perry's song about the girls. PTZ anyone? Too difficult to guess? I'm going to California! In September. And Nevada. And Arizone. In September. It's going to be monumental. In September. California! That's right, this girl is coming to a Sprinkles cupcakes/Carl's Jr./Pinkberry near you!
But before that, I have lots of baking to do, including this poll winner: cinnamon rolls with cream cheese glaze. I've been longing to make cinnamon rolls again for a long time because I think I'm addicted to the smell of yeast and cinnamon together in my living space. But also because I wanted to try out a new recipe. I normally bake the sour cream breakfast buns. These weren't as airy and bready as I had hoped they would be, but still tasted delicious. This recipe drew me because it only uses 7 ingredients! (minus the glaze) Can't beat that! Rating: 4.5 out of 5.
7 Ingredients Cinnamon Rolls: MinimalistBaker.com
• 1 packet instant yeast
• 1 cup unsweetened almond milk
• 1/2 cup butter
• 1/4 tsp salt
• 3 cups all purpose flour
• 1/2 Tbsp cinnamon
• 1/4 cup + 1 Tbsp sugar, divided
* TIP: Make sure to use non-dairy milk for this recipe, otherwise the protein in dairy milk may kill the yeast if not scalded.
- In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
- Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1/2 - 1 Tbsp cinnamon.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
- Optional: Frost with cream cheese frosting or a simple mixture of powdered sugar and almond milk.
Monday, February 9, 2015
Wednesday, February 4, 2015
Happy birthday to me! Happy birthday to me! Happy birthday to Paris Pastry! Six years old today. Six years ago I wrote my very first blog post! I think I must have baked more than 500 recipes for this blog in the past 6 years. While I've slowed things down just a little bit the last few years, the early days were marked with 2 or 3 recipes every week, and only a handful of visitors.
Thinking about that time makes my heart full, as I've encountered so many nice messages and people through this blog. Thank you ALL! I've been longing to go all out again and make a dazzling, show-stopping birthday cake, and here it is! I spotted the recipe on a food blog, and I immediately knew this was going to be perfect for PLP's birthday!
It took some time to make the time. I baked the banana cake a day before, and did the rest today. The cake has a chocolate mouse filling, and a banana buttercream frosting! Made with tons of love and adoration, I think it turned out pretty well. What do you think? I give it a 4.5 out of 5!
Banana Split Mousse Cake: The Kitchen McCabe
*I'm only going to post the recipe from the banana cake and frosting. I used a store-bought chocolate mousse to save time. If you want to take a look at the original recipe, see the link above.
• 2¾ C. Flour
• 1 tablespoon Baking Powder
• ½ teaspoon Salt
• 12 tablespoons Butter, room temperature
• 2½ C. Sugar
• 6 Eggs
• 1 C. + 2 tablespoons Buttermilk
• 1⅓ C. Pureed Ripe Banana
- Preheat the oven to 350 degrees.
- Grease and flour two 8" round cake pans.
- Whisk together the flour, baking powder and salt in a mixing bowl. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined, scraping the sides of the bowl as necessary.
- Mix in the banana puree.
- Mix in half of the flour mixture. Mix in half of the buttermilk. Mix in the rest of the flour, and then add in the remaining buttermilk, mixing until just combined.
- Divide batter evenly between the two prepared cake pans.
- Bake for 50-60 minutes, or until a tester inserted in the middle comes out clean. Remove cakes from the pans after 10 minutes.
- Let cool on a wire rack.
Banana Buttercream Frosting:
• 2 sticks Butter(8 oz), softened
• 4 C. Powdered Sugar
• 1 teaspoon Banana Extract
• Yellow Food Color
• 3-4 tablespoons Heavy Cream
- Place the butter in a stand mixer and beat until creamy. Slowly add in the powdered sugar. Mixture will be thick. Add the vanilla and yellow food coloring(use as much color as desired). Slowly beat in the heavy cream, 1 tablespoon at a time, starting with 3 tablespoons. Scrape down the sides of the bowl. Beat the frosting on medium/high speed until light and fluffy, about 2 minutes. Add more cream to thin frosting, if needed.
Here are the countdown recipes on previous birthdays:
6th blogoversary: Banana Split Mousse Cake
5th blogoversary: Birthday Cupcakes
4th blogoversary: Luscious Chocolate Raspberry Cake
3rd blogoversary: Blackberry Meringue Cream Pots
2nd blogoversary: Marzipan-filled Almond Cupcakes
1st blogoversary: Chocolate Éclairs
This year's dessert definitely takes the cake!
Although I'm lusting after those chocolate éclairs again...
Tuesday, January 27, 2015
My first vote-to-bake dessert from 2015, and the first one in a long while. Most of you guys voted for the Irish Apple Cake for me to bake, and here it is! What drew me to this cake was its dreamy appearance with a light dash of delicious custard sauce. I have a soft spot of any type of vanilla sauce. I think this stems from one of my favorite cafés in the city where I live; they serve this German apple strüdel with vanilla sauce... I usually engulf the strüdel with more sauce than I can eat. Which is exactly what I did with this cake too! :P Rating: 4+ out of 5.
Irish Apple Cake with Custard Sauce: The Kitchen McCabe
Ingredients for the cake:
- 3 Cups Flour
- 2 teaspoons Baking Powder
- ⅛ teaspoon Salt
- ¼ teaspoon Cloves, ground
- ¼ teaspoon Nutmeg, ground
- 6 oz. (¾ cup or 180 g.) Butter, (cold is fine)
- ¾ Cup White Sugar
- 4 large Granny Smith apples
- 2 Eggs
- ¾ Cup Milk
- 2 Tablespoons Sugar (for sprinkling on top of cake)
Ingredients for the custard:
- 3 large Egg Yolks
- 3 Tablespoons White Sugar
- ¾ cup Whole Milk
- 1 teaspoon Vanilla Extract
Instructions for the cake:
- Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake. Preheat the oven to 375 degrees.
- Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
- Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add the ¾ C. sugar to the flour mixture and mix in.
- Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about ¼" wide and then cut into 3 pieces. Toss the apples into the flour mixture and combine them thoroughly.
- In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
- Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula. Sprinkle the sugar over the top of the cake.
- Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
Instructions for the custard:
* Note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
- Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer. Serve warm or cold over apple cake.