Creme Caramel Chai Smoothies

Photo from Pillsbury website

You can imagine how excited I was to get the second call from Pillsbury that I was to be a finalist in the 41st Bake Off contest.  I sent around twenty recipes in to the contest, and this was the one they chose.  So far as I know, this is still the only beverage recipe that made it to the contest. 

So here I was going to the Pillsbury Bake Off again, but this time I was not going to be baking!  All the equipment I needed to make my recipe for the judges was a blender.  The recipe only took about 10 minutes to make, so I was finished pretty quick.  You are required to make your recipe at least twice.  Once for photo taking, and once for the judges.  If you want to, and have the time, you can make it again for people to taste.

Here is the recipe as it is written from the Pillsbury website:

INGREDIENTS

Smoothies

2 - (6-oz.) containers Yoplait® Custard Style® Lowfat Crème Caramel Yogurt

1 -(1.1-oz.) pkg. chai tea latte mix

1 -ripe medium banana, cut into 1/2-inch-thick slices

½ cup milk

1 tablespoon caramel-flavored sundae syrup

1 ½ cups crushed ice

Garnish

4 tablespoons whipped cream topping

4 teaspoons caramel-flavored sundae syrup

DIRECTIONS

• In 5-cup blender, place all smoothie ingredients. Cover; blend on low speed 10 seconds. Scrape down sides of blender. Blend on medium speed an additional 20 to 30 seconds or until mixture is smooth.
• Divide mixture evenly into 4 (8-oz.) glasses. Garnish each serving with 1 tablespoon whipped cream topping; drizzle each with 1 teaspoon sundae syrup. Serve immediately.

I have to say, this smoothie recipe tastes so good!  Unfortunately, one of the ingredients is no longer available.  I can't find the Yoplait "Custard Style" creme caramel yogurt, later named "Thick & Creamy" style any more.  Thick & Creamy still exists, but not the flavor "creme caramel."  You can still prepare this recipe using another flavor of yogurt.  Vanilla or banana creme will work.  I would just add a little more caramel syrup before blending.  I hope you will give this recipe a try.  I've heard people say that they have served this at showers and parties.  It's a great summer drink! 

Enjoy sipping,

Pam

Ginger Grater

The first time I saw one of my favorite chefs on television using a ceramic ginger grater, I knew that I had to have one.  Instead of always using powdered ginger in my recipes, I could also incorporate freshly grated ginger.

A ginger grater has many rows of sharp teeth that are used to grate the ginger, leaving behind the inedible fibers.  Some graters have a silicone ring on the bottom of it to keep it from moving around on the counter while you are grating.  Having a moat around the teeth is great for catching all of the wonderful ginger pulp and juice.

To use one, first peel a large chunk of fresh gingerroot.  Press it firmly against the sharp teeth and move it back and forth to release the pulp and juice.  You will notice that the fibrous threads from the ginger stay together in your hand.   Discard the fibers and measure out the pulp and juice for your recipes.

You don’t have to worry about a ginger grater taking up a lot of space in your kitchen.  It’s very compact and fits easily in a kitchen drawer.  Because it is made of ceramic it won’t stain or absorb orders.  To clean it, just run it under hot water, or toss it in the dishwasher.

A ginger grater can also be used to grate fresh garlic or other root vegetables like horseradish.  Once you start using your grater you will wonder why you didn’t buy one sooner.  You can make your own ginger ale by adding fresh ginger juice to lemon-lime sodas, and you can add the juices to hot brewed tea.

Have fun grating and creating!

Pam







How to Melt Chocolate

You are reading the recipe and it calls for melted chocolate.  What is the best way to achieve this?  It’s not as difficult as you may think.

The first thing to learn is that not all chocolate melts the same.  Semi-sweet and bittersweet chocolate can be heated a little longer than milk and white chocolate.  This is because milk chocolate contains milk and white chocolate contains milk powder which can scorch easily.

It is believed that white chocolate is not chocolate at all.  Real chocolate must contain cocoa solids.  White chocolate contains cocoa butter.  Do not confuse white chocolate with white confectionery coating, which has other vegetable fats in it along with the cocoa butter that give it a more bland taste.

There are a couple of different ways to go about melting chocolate for your recipe.  One way is to use a double-boiler.  A double-boiler is like two saucepans in one.  The bottom pan is filled with a small amount of water.  The top pan is where you put the chocolate.  Make sure the water in the bottom never touches the top pan with the chocolate in it, or it could overheat.  To melt the chocolate faster, it is recommended that your chocolate be chopped up into small pieces before adding it.   Next, you should keep the water at a slow simmer.  Never cover the pan with a lid or you could risk condensation dripping in the chocolate.    Just one drop of water will cause the melted chocolate to seize or turn grainy and clumpy.  Stir the chocolate frequently as it is melting.  Wooden spoons are not recommended because they could hold moisture in them.  Only heat the chocolate until it is completely melted, then use immediately.

A much quicker way to melt chocolate is by using the microwave. The important thing to remember is to always use a microwave-safe bowl.  Bowls that are not microwave-safe will get much hotter and could overheat the chocolate.  If you microwave on high heat you will need to watch the amount of time you set it for.  Place the bowl of chopped chocolate pieces in the microwave and  heat for 1 minute.  Stir the chocolate and heat for 20-30 second intervals, stirring between each one, until the chocolate has melted.  Chocolate will usually retain its shape when melting, so the only way to know if it’s melted is by stirring it.  A lot of people think that when you melt chocolate it will look very runny.  The consistency is more like soft pudding.  If you are using the melted chocolate for dipping it may start to thicken up as it is cooling.  You can place the chocolate back in the microwave for 15-20 seconds to bring it back to the softer consistency.

Melting Chocolate with Liquids

Some recipes will ask you to melt the chocolate with liquids added, such as milk, cream, liqueur, or water.  Using liquids will help the chocolate to melt faster and help to keep it from overheating.  The amount of liquid used is very important.  Small amounts of liquid could cause the chocolate to seize, so you should use at least 1 Tablespoon of liquid for every 2 ounces of chocolate.   All of the liquid should be slightly warm and added all at once.   This will prevent the dry particles in the chocolate from binding together.

Why Does Chocolate Seize

Chocolate is a combination of cocoa butter, and dry particles from the sugar and cocoa.  When melted chocolate comes in contact with even just one drop of water, the dry particles become moist and turn into a clumpy mess.  The chocolate is no longer smooth and silky, but grainy and thick.  It is possible to fix  seized chocolate enough to be used in a recipe calling for melted chocolate.   Just stir in 1 Tablespoon of vegetable shortening for every 6 ounces of melted chocolate.  This will make it usable for adding to a recipe.

You can learn a lot more about chocolate from candy.about.com under "Everything You Need to Know About Chocolate."   Remember, just about anything tastes better if you dip it in chocolate!

Happy melting,

Pam     

Cake Gallery



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Baby shower cake for girl









 

Essential Oils for Flavoring Baked Goods

I am convinced that one of the reasons my baked goods and desserts taste good is because I use highly concentrated essential oils and flavorings to boost the flavor.  The brand I use is LorAnn and can be found at most craft stores in the candy making section.

LorAnn has been around since 1962 and is widely known for making candy and flavoring oils. Their products are over 3 times stronger than grocery store extracts, which can sometimes be far more diluted.  When a recipe calls for 1 teaspoon of extract, you can substitute 1/4 - 1/2 teaspoon of LorAnn flavoring.  For me, it's a matter of taste.  There are times when I only use a few drops of the oil.  It will depend on the volume of your recipe.  Keep tasting and adjust accordingly.

I have seen over 25 different flavors to choose from.  Some of my favorites are Pina Colada, Banana Creme, Cinnamon, Peppermint, and Butter Rum.  If you are making banana bread, add a few drops of the Banana Creme oil to the batter.  It helps to bring out the banana flavor even more.

Give these oils a try and you will notice the difference.  Just remember to use them sparingly and you will have good results.

Pam

Glazed Cinnamon-Mocha Cookies

This is my first recipe that made it to the Pillsbury Bake Off contest in 2002.  After sending in recipes for 14 years, I finally got the call from Pillsbury.   The first person I called was my mom.   I first learned how to bake from her, and there was no question that I was going to take her along with me to the contest.  I highly recommend that if you want to have the time of your life, enter this contest!  Not only will you eat delicious food, you will also meet celebrities and other foodies like yourself.  You may even win $1,000,000!  The photo above is from the Pillsbury website, along with the recipe below.

INGREDIENTS

1 - (17.4-oz.) pkg. Pillsbury® Cinnamon Swirl Quick Bread & Coffee Cake Mix

1/4 cup of vegetable oil

2 Tablespoons of brewed coffee

1 beaten egg

1/2 cup of cinnamon chips

1 teaspoon of brewed coffee

DIRECTIONS

• Heat oven to 350°F.   Lightly spray cookie sheets with nonstick cooking spray.   In large bowl, combine quick bread mix and swirl mix from packet; mix well.   Add oil, 2 tablespoons coffee and egg; blend well.   Add chips; mix well.
• Shape dough into 1 1/2-inch balls; place on sprayed cookie sheets.   Flatten balls to 1/2-inch thickness.
• Bake at 350°F.  for 9-14 minutes or until edges are set and light golden brown.   Cool 1 minute  . Remove from cookie sheets; place on wire rack  . Cool 10 minutes.
• In small bowl, combine glaze from packet and 1 teaspoon coffee; blend until smooth.   Drizzle glaze over cookies.

I hope you will visit the bakeoff.com website where you will find lots of delicious recipes to make.  You can also help to choose 10 of the 100 finalists for the next contest in 2012 by voting for your favorites. 

I guarantee that once you become a finalist for the Pillsbury Bake Off contest, you will get hooked!  I didn't stop entering until I reached my limit.  The contest allows you to be a finalist up to three times, as long as you haven't won the big prize.  I reached my goal, you can too!

Get creative, and happy baking!

Pam

The Cookie Bible

I have decided that cookies are one of my favorite things to bake.  Here is another cookbook from my collection of hundreds!  The Cookie Bible shares helpful information on cookie ingredients, techniques, equipment, troubleshooting and baking substitutions. 

There are over 150 different recipes for you to make, along with information on how to solve cookie baking problems.  Ever wonder why your cookies spread too much during baking?  It could be that your butter was too soft, or that you placed the dough on hot baking sheets.    There are several factors that could cause problems when baking your cookies.  Inaccurate measurements, high humidity, oven hot spots and using less than fresh ingredients could all be the reason why your cookies don't come out as you would like.

You will also learn which cookie sheet is the best when it comes to allowing the heat to circulate evenly and to promote even browing.  There are tips for decorating, storing, freezing and even shipping your cookies.  

The more you know about the fundamentals of baking, the greater the chances are that you will be successful in your finished product.

Happy reading,

Pam