Sunday, February 16, 2014

King Cake

I almost forgot! For anyone who wanted the winning king cake recipe, here it is. I only did a basic cinnamon filling, but a lot of recipes add a pecan praline to the filling or even fruits. This is really an amalgamation of many recipes and just a good starting point. I didn't have any leftovers to check, but this is a brioche type bread, so I'm not sure that it will stay fresh long (ie, don't make it several days ahead, bc the bread will be quite dry...which is a problem with many store bought king cakes.) If you do have leftovers, I'm sure they'd make a lovely bread pudding or french toast! This recipe makes enough dough for two small (9 inch) king cakes or one large one. If you’re not up for two of them, the other half would make great cinnamon rolls. Again, based on the similarity to brioche, I would think that this would freeze really well. Okay, here's the recipe:
For the dough:
2 tsps yeast
¼ c. luke warm water
½ c. Sour cream
1 c.unsalted butter
1 1/2 tsp kosher salt (or 1tsp table salt)
½ c. sugar
2 egg yolks
2 whole eggs
3.5 c. flour
1 tsp cinnamon
1 tsp. baking powder

For the filling:
8 oz cream cheese
1 egg
2 T. white sugar
2 T. flour
1 T cinnamon
1 tsp. vanilla

For Icing
Powdered Sugar
Almond Extract
Heavy cream

Make the Dough:
Mix the yeast with the warm water in your stand mixer. Add 1 tsp. sugar and 1 tsp. flour and stir. Set aside to proof.
Heat the butter and sugar together in the microwave. When the butter has melted, add the sour cream and mix until combined and Luke warm. Add to the stand mixture and mix well with beater attachment adding eggs & egg yolks and mix until combined.
Add 2 cups flour, cinnamon and baking powder and continue to mix, then switch to the dough hook attachment, and add two more cups of flour. Let the dough hook knead the mixture until all the flour is incorporated and the mixture looks smooth and elastic. It should be incredibly sticky but still form a mass (ie., the dough can be mostly formed into a sticky ball — it’s not a batter). Transfer to an oiled bowl, cover with a towel, and let rise in a warm place until doubled in bulk, about two hours.
When the dough has risen, dump it out onto seran wrap and double wrap it. Put it in the fridge and let it rest 7-8 hours, or overnight.

For the filling:
Combine cream cheese, egg, white sugar, flour, cinnamon and vanilla and beat until thoroughly combined.

To assemble the cake:
While the dough is still cold, divide it in half, and set 1 half aside. With the other half, roll it into a long rectangle. The dough should be fairly thin, like pie crust.
Spread the cream cheese filling down the center of the dough. Using a sharp knife, make cuts down each side of the filling at a downward 45 degree angle. Fold the stops over the center alternating sides to make a braid and arrange on a cookie sheet lined with parchment paper into the shape of a ring. Seal the edge of the ring, brush with egg wash, cover with a kitchen towel, and let rest for 30 minutes.
Preheat oven to 375 degrees.
Bake at 375 for 35 minutes, and let cool completely before icing.
Ice the Cake
For the icing, mix powdered sugar with a pinch of salt, 1/2 tsp of almond extract and then add heavy cream until it’s the consistency of a thick and spreadable paste. Top with sprinkles and enjoy!

Monday, April 25, 2011

Hawaiian Bread Is Here!

For those of you out there who love Kings Hawaiian Rolls but hate how much they cost this post is for you! (For those of you who have never tried Kings Hawaiian Rolls I pity you and your sad sad lives). I tried these out on the family this past Easter Sunday and they went over pretty well. Jon thinks the pineapple is too strong, but he's wrong. I found the recipe somewhere online and-as is my wont-messed around with it a bit. I'll probably change it up a little next time because I'd like it a little more airy, but they're still D-lish!

For the recipe

Monday, April 18, 2011

Chocolate Easter Eggs

Okay, these are super easy. The funnest part is that they're hollow! You could fill them with candy (skittles would be fun), a charm/bracelet, money, or-do what I did-and just put a nice quote or scripture printed in a pretty font and tied with a ribbon.

For directions

Tuesday, April 12, 2011

Our House-Finally

The first fruits of our little garden this year. Christopher wanted to plant radishes. He thinks he likes them, but he never really eats them. It was a fun thing to plant because they come up so quickly, but now we have loads of radishes to get rid of. Oh well. 

I decided I'd post the pictures of our house today for those of you who asked about it when we moved in. I know what you're thinking..."But Mindy, it's only been 6 months. Aren't you a couple of years early?" All I can say is that I'm working on not putting things off any more. Crazy huh. Yesterday I even got out the paints and brushes and did some touch-up work around the house. I dunno. Maybe I'm coming down with something. In the meantime, maybe a few projects will get finished.

So, to see the pics

Sunday, April 3, 2011

Eat, or do not eat, there is no try!

A cake for my nephew's birthday. The green stuff around the bottom was me playing around with sugar. It's just 1 1/4 c sugar, 2/3 c water and a few drops of food coloring heated to hard crack stage and poured over a tray full of ice cubes. It hits the ice and freezes in funny shapes. Really easy and works great for swamp weeds, lava, coral etc depending on which colors you use. Yoda's head, hands, and legs are rice crispy treat, the rest is cake. He's covered in marshmallow fondant that I shaped with toothpicks and a few other tools. Didn't take as long as I thought it would and I must say, I'm pretty proud of the little guy.

Wednesday, March 16, 2011

Bacon Ice Cream and Other Important Things

I know what you're thinking. Bacon ice cream?Mindy's really lost it.  That's exactly what Jon thought. He made that scrunched up 'you are crazy woman' face right up to the moment he actually tried it. Then he ate two bowls. I'm telling you, it's delectable.

The recipe I used is from David Lebovitz blog living the sweet life in Paris. So many fun recipes on there I'm going to try. I really enjoyed the candied bacon all on it's own. I suggest making double what he calls for because I PROMISE you will be snacking on the stuff. If you don't want to go to the trouble of making your own ice cream you could always just mix it into a tub of maple ice cream or even just a good vanilla. David uses all half and half which I find is a bit too much for me. I think the next time I make it I'll use whole milk instead. I've really always preferred it that way anyway.

As for the 'other important things' part of the post.....

I read an article by Geneen Roth recently in Good Housekeeping that I HAD to share. It's about food and body image. While that's important, I also think a lot of what she had to say translates really well into how we interact with others and how that can be improved so I'm posting it here. If you get a chance you should really check out some of her books. The woman makes a lot of sense. Anything I added is red and in parenthesis.

Sunday, February 27, 2011

Student Cakes February 2011 and Baby Shower Cupcakes

Yep, it's been forever since I posted anything. I'll try to do better Gram, what can I say. =P

The cake above is by me. It's a one-person mini cake for Chelsea's birthday. The shoe and flower are made of chocolate. Fun huh? It was about 5 inches tall counting the shoe and 4 inches wide at the base. The flash makes the black look a little funny, but it turned out cute. Especially when you consider it was the second one I made since Ethan ate the first one for breakfast that morning before I woke up. He wasn't alone in his sneaking though. His little protege grabbed a measuring cup of sugar off the counter when I went to answer my phone.

His only response to getting caught was: More? More sugar? He's such a cute little monster.

The rest of the cakes are by my latest group of cake class students. They did such a great job!

At the end is a picture of some cupcakes I made for a baby shower. Click on the "read more" link for instructions on how to assemble them.