Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

THE DARING BAKERS’ JUNE 2012 CHALLENGE: Going Batty for the Jubilee


Green Tea Battanburg

Green Tea Battanburg

This challenge was an excellent one to say the least…I wanted to make a cake using some of my Matcha green tea powder, so instead of making the traditional pink and white Battenburg, I decided to make a green on white Battenburg! this cake was soooo yummy, I didn’t want to share it (maybe because I’m pregnant or maybe because I didn’t want to share it! lol) Here is the recipe I made, I will put the traditional recipe underneath the gallery!

Green Tea Battenberg:

Ingredients

  • 175gm / 6 oz Unsalted Butter, softened & cut in cubes
  • 175gm / 6 oz Caster Sugar
  • 175gm / 6 oz Self-Raising Flour
  • 3 Large Eggs, room temp
  • 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
  • 3½ gm Baking Powder
  • 2½ ml Vanilla Extract
  • 1¼ ml Almond Extract
  • 20 gm green tea powder
  • 30 gm heavy cream

To Finish

  • 100gm /3 ½ oz Apricot Jam
  • 225gm / 8 oz Marzipan, natural or yellow

Directions:

1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4

2. Grease an 8”/20cm square baking tin with butter

3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
OR Prepare Battenberg tin by brushing the tin with melted butter and flouring

5. Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth

6. Spoon half the mixture into the one side of the prepared baking tin

7. Make a paste from the heavy cream and green tea powder and add to one of the batters

8. Spoon the green tea batter into the other half of the prepared baking tin

9. Smooth the surface of the batter with a spatula, making sure batter is in each corner

10. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan)

11. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack

12. Once completely cool, trim the edges of the cake with a long serrated knife

13. Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge

14. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible

15. Gently heat the apricot jam and pass through a small sieve

16. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)

17. Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake

18. Brush the top of the cake with apricot jam

19. Place the cake on the marzipan, jam side down

20. Brush the remaining three sides with jam

21. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over

22. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate

23. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

 

here is the recipe for the Traditional Battenburg.

Traditional Battenberg:

Servings: +- 8

Ingredients
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes
¾ cup / 175gm / 6 oz Caster Sugar
1¼ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)
3 Large Eggs, room temp
½ cup / 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
3/4 tsp / 3½ gm Baking Powder
½ tsp / 2½ ml Vanilla Extract
1/4 tsp (1¼ ml) Almond Extract
Red Food Colouring, paste, liquid or gel

To Finish
1/3 cup (80 ml) 100gm /3 ½ oz Apricot Jam
1 cup / 225gm / 8 oz Marzipan, natural or yellow

 

just follow the recipe above!

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THE DARING BAKERS’ FEBRUARY, 2012 CHALLENGE: Quick! Gimme a Flavor!


Lemon Quick Loaf

Lemon Quick Loaf

This was an awesome challenge brought to the forum by Lis from La Mia Cucina and it’s a recipe that is near and dear to my heart…due to the faked that I LOVE QUICK BREADS!!!!  Quick bread is an American term used to describe a type of bread which is leavened with leavening agents other than yeast. They include cakes, brownies and cookies, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread, but for this challenge we were limited to loafs/breads and muffins/popovers.  Which I didn’t mind, because I make pancakes all the time….last months challenge was biscuits aka scones…so I wanted to try to make more muffins and loafs. So I made 3 types of quick breads….but only got to photograph 2…LoL! I will post the recipe….sorry no pic of the ORANGE POPPYSEED LOAF!

Butternut Squash Muffin (quick bread)

this recipe makes 1 loaf

butternut squash muffin

butternut squash muffin

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree  (you can use pumpkin also!)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite, we used walnuts)

Instructions:

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf.  Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Butternut Muffin

Moist Butternut Muffin

   I like to wrap my pound cakes Plastic wrap and let it sit for 2-3 days, so I wrap each individual muffin in the same manner, but these didn’t get a resting period!!!! They were goobled up in 3days, this recipe make 6 large muffins or 1 loaf or 12 normal size muffins or 24 mini muffins.  I love gourds and use this recipe for pumpkin muffins thought it would be nice to try the butternut squash, since it has a similar flavor and because I had it in the fridge and needed to get rid of it! LoL

The next loaf was a loaf suggestion by the challenge host! Meyer Lemon Loaf! WEEEEELL I didn’t have any meyer lemon, so I used regular lemons….tasted great to me! This time I stuck with a loaf…it was tart and sweet, moist and delicious! I hope you try it!

Lemon Loaf

Lemon Quick Loaf

Lemon Quick Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf

Ingredients

LOAF:
2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

SIMPLE SYRUP:
½ cup (120 ml) (115 gm/4 oz) powdered sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon, we used REGULAR!)

Directions:
1. Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm)
loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the
mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in
sour cream, then salt, then rum (if using) and lemon juice.
4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a
thick, pourable batter flecked with lemon zest.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester
inserted in center comes out clean.
6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until
sugar is dissolved. Remove from heat and add the lemon juice.
7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup,
repeat brushing as you feel necessary, put the cake back in the oven for 3minutes, this will let the syrup heat and soak into loaf and make a sweet tart glaze on top. Let cool!

Jaden loved this challenge as much as I did…well so did the hubby, I took one of the muffins to a co-worker and almost started a riot, for only bringing in just the one! The Lemon loaf I made that for myself only…I love citrus desserts! 🙂 Here is a video of how much Jaden loved the muffins mommy made!

Orange Poppy Seed Bread

I didn’t get to take a pic of this loaf, because someone stole it before I had a chance to! i won’t name names! LoL…but here is the recipe

makes 2 loaves

Ingredients:

3 cups all-purpose flour
2 1/4 cups granulated sugar
2 tablespoons poppy seeds, toasted (note below)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
3 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Orange Glaze (see recipe below)

— Toasting Poppy Seeds – Toast poppy seeds in a 350 degree F. oven or in a dry frying pan over medium heat. Stir occasionally, toasting only until seeds become aromatic!–
Instructions:

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven.

While still hot, using a long-tined fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans.

Cool completely before slicing.

Yields 2 loaves.

ORANGE GLAZE:
3/4 cup sifted powdered (confectioner’s) sugar
1/4 cup freshly-squeezed orange juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended.


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Butternut Squash Puree…..Easy Recipe!


butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!

ingredients:

1 butternut squash

 

instructions:

Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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Recipes to come….


Coming Soon....

Coming Soon....

I have signed up to do a fair amount of baking/cooking challenges…I love these things, they are so addictive. They give me, and other bloggers, new recipes to try or gives them the chance to experiment with recipes they use all the time, but want to spice it up a little! So far I am a Daring Kitchen Baker and a Daring Kitchen Cook…I have done 3 challenges, only 1 posted so far the deadline for the other 2 prohibit me from posting until the due date…so this gives me ample time to get creative!

Recipes to come:

  • Quick Breads- I will be posting 3-4 types of these on the 27th
  • Patties, Rotis & Croquettes- I will be posting 3-4 types of these on the 14th

Quick breads are great for making on the wekend or weekday, so that you can snack on them while lounging around or at school or work. They are easy to make and super easy to make savory or sweet…room temp or warmed up….plain or with butter, ice cream, jams, jellies, preserves or cream cheese (I AM GETTING HUNGRY!!! LOL). I will try to make both savoury and swet versions. 

Fritters, Rissoles, Croquettes, Patties are simple to make in the fake that you can pretty much put into into them. You need a binder, usually egg, flour and/or breadcrumbs…to hold the patties together, but you can use so many other things! I have made make burgers using turkey meat, egg and cooked rice as the binder…they were flipping awesome! These can be sweet or savoury also…apple ginger fritters (yummmmmm), conch fritters (for all my island people a.k.a. my hubby), corn fritters, crab cakes, tuna cakes, potato croquettes…I can go on, as you can see!

I can’t wait to post these recipes that I have made for each category so be on the look out! If anyone knows other sites that are like the Daring Kitchen…please comment and let me know!

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Korean snacks/desserts


My hubby and I will be doing a series on Korean snacks and desserts! This will include salty snacks, sweet snacks everything. Some snacks will be pre made and some will need to be prepared! I can not wait to start this series….we will start off with some frozen treats! I work by a Korean grocery store … so this was a great opportunity to try this series out! The store has everything you would want and need to stock up your Korean kitchen, or in my case my mock Korean wanna be pantry! 🙂 I will be posting a video once or twice a week….depending on what I find….I am willing to go out of my culinary comfort zone and try new tastes….I’m not a fan of sweet potato anything, and sesame seed in my food should be at a minimum….so yea this is going to be fun sooooo I can’t wait!

First series will be frozen treats! Soooo stay tuned!

xoxo
Jaden’s Treats

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Butter Pecan Cookies


Butter Pecan Cookies

Plain Butter Pecan Cookies

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. I dip them in chocolate and then in more pecan meal, this gives the cookies a more complex flavor….you have the butter crisp sweet cookie, mixed with the semi-sweet chocolate coating and its finished with they extra bite of the pecan on top! These little gems are great with milk, coffee, tea, water….heck alone! LoL I hope you enjoy

INGREDIENTS

  • 3/4 cp pecans
  • 1/2 cp (1 stick) unsalted butter, room temperature
  • 1/3 cp sugar, plus more for coating
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cp all-purpose flour
  • 6 oz of semisweet chocolate (OPTIONAL FOR CHOCOLATE SAUCE)
  • 20ml heavy cream or milk (OPTIONAL FOR CHOCOLATE SAUCE)

DIRECTIONS

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
 
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

WATCH THE VIDEO

xoxo

Jaden’s Treats

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Blueberry Vanilla Bean Cake


Blueberry Vanilla Bean Cake

Blueberry Vanilla Bean Cake

This recipe started off, in my head, as a strawberry shortcake, but I had no Strawberries or Whipping cream! So that was out of the question….but I had already started making my sponge cake!!! DOH!!!! Soooooo how do I fix them, when life gives you blueberry jam for a Christmas present, then make a blueberry layer cake! 🙂 I got a jar of really nice jam, but I’m not a fan of jam and toast…so I was going to make a blueberry coffee cake, but this presented itself and I went for it

Layers upon layers

Layers upon layers

If you don’t like blueberry, you can use strawberry preserves, marmalade anything really! The cake recipe, if your basic shortcake recipe, I used a 11.8″ x 15″ cookie sheet, this make it easier for me to size my cake into a cake that wouldn’t leave leftovers! I hate leftovers, don’t ask!!  You should use a a 7″ cake pan for this recipe, any bigger than that then your cake will give you about 2 thin round layers, instead of 3 medium layers!

Actual size

Actual size

You can decorate however you want, I used almonds and dollops of blueberry jam! The cake is moist, the buttercream is sweet and the blueberry jam is tart! PERFECT COMBINATIONS!! WOOOOTWOOOOOOT!!!!

SO LET’S GET START!

CAKE INGREDIENTS:

Egg 180 g
Sugar 90 g
Flour 75 g
Corn starch 20 g
Milk 20 ml
Butter 20 g, MELTED

VANILLA BEAN BUTTERCREAM

Vanilla Bean 1 pod or 2tsp Vanilla Extract or 2tsp Vanilla Bean Extract
Sugar 110 g
Milk 20 ml
Butter 250 g

BLUEBERRY JAM

Blueberry Jam 120g

DIRECTIONS- PREHEAT OVEN TO 375F

  • Start by mixing the sugar and the eggs together over a double boiler, mix until the egg and sugar gets to 40C (104F), once temp has reached…take from the boiler and continue to beat till thickened! (WATCH THE VIDEO)
  • Once the consistency is right, then add the sifted flour and cornstarch to the egg mixture. FOLD the ingredients together. Make sure you to this gently…you don’t want to overmix!
  • Mix in the melted butter and milk, and continue to fold.
  • Place the batter in the pan of your choice, this is perfect for an 11.8″ x 15″, ANY BIGGER THAT THIS, AND UR CAKE WILL BE TOO THIN
  • Bake at 375F for 25min in a cake pan….15min for a sheet pan that I used!
  • Once baked, let the cake cool out of the pan…I use parchment to line my pan
  • Place the room temp butter in a bowl with the sugar and cream together. Add the vanilla and mix! Add the milk little by little…if you add it all at once, it will be a gloppy mess!
  • Start by cutting your cake into the right size layers.
  • Layer the cake with buttercream and jam…u can do layer the flavors how you like.

Watch the video!!!

Enjoy!!

xoxo

Jaden’s Treats

 

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Macarons…Failure and A Lil SUCCESS


Chocolate Macarons w/ Chocolate Ganache

Chocolate Macarons w/ Chocolate Ganache

I have a new found love hate relationship with macarons :)…they are super cute and dainty, but difficult to concur! You have to mix it just right or it will backfire…if you don’t mix enough then the macaron will be lumpy and dry…mix to much and the macarons will be a runny mess! Once you master how to make them, you will want to make them all the time. You don’t need much ingredients, almond powder, icing sugar, egg whites and sugar…food coloring if you want to add colors for adding flavored fillings. You can make them as small or as big as you like, they are just fancy meringues…and with fancy things, come fancy problems! LoL. I am just posting the pics of my trials and errors, one day I will do a video and collage tutorial on how to make macarons, I have been making them more now and I am experimenting with different flavor profiles! Yaaaaaay!!!!! Here are the 2 I have make recently…I will post more as time goes on!

 

These are the chocolate Macarons, these were easy to make, but they were flat and runny…which means I overmixed the batter. They tasted like macarons, were crispy and moist like macarons, but they DID NOT look like macarons… maybe a distand cousin, but not macarons!

Chocolate Macaron

Chocolate Macaron

The next set of macarons were Pistachio Macarons with Chocolate Creme au Beurre…these turned out alot better! They weren’t runny and they weren’t too flat!

pistachio mac collage

These had a great flavor…I mix pistachio flour with the almond flour and icing sugar, ( you can just add green coloring and have a pistachio filling if you want) I like chocolate and nuts together, so I thought I would pair it with a chocolate creme au beurre…and I had made creme au beurre that day and thought this would be a great recipe to show case it in!

LoL….well I am still experimenting with macaron flavors…if you have any flavors you want to see let me know! I dont seem to be getting any requests, maybe one day someone will request something… until then I will post whatever comes to mind…or whatever Jaden feels like eating 🙂

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Summer Breeze..A Refreshing Light Dessert!


Summer Breeze Top

Summer Breeze Top

This is a recipe I got off of Keiko’s Cakes it’s basically a Lime, Ginger and Apple mousse/gelee on top of a cheesecake tart! I would say it was yummy, but I wasn’t able to even get a bite…my hubby, son and mom ate the entire cake! So all in all, I would say that it was very yummy on their part, because they have first, seconds and thirds! LoL! This recipe is a little time consuming, so don’t start it at night like i did…sigh…you have to tart by making a tart shell, baking it…then the cheesecake filling.  While that bakes start making the apple & ginger gelee for the middle of the cake, put it in the freezer, because it needs to be fully frozen in order to be able to neatly place it in the middle of the lime mousse. Once the tart is cooled and the gelee is frozen start the mousse….this is a tasty light refreshing mousse, this part i tasted! I love the tartness of limes…I live in Florida, Citrus heaven! This recipe is easy to make….its just the freezing part that is the longest part. I guess next time i make it … i till make the gelee first them the tart…this way it will be freezing with the tart is cooking and cooling! huh…i just might have had an Eureka moment…lol

Here are photos of the finished tart. I had some problems with the tart…aka, i jumped the gun and wanted to make this quickly, so that I could taste it! So a small piece on the edge popped off :(, but i sculpted it back on, so no problem!

Finished Summer Breeze

Finished Summer Breeze

Maybe I will post the recipe someday….if people want to see it!

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Sweet Treat Poll….


What recipe would you like to see next….

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