The Epic Noms Collective

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Archive for the ‘baking’ Category

Baklava

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Just like honey.

Just like honey.

You need phyllo dough, chopped nuts, white sugar, lemon, honey, and Smart Balance Light.

Boil a cup of water and a cup of sugar. Once the sugar has dissolved to form a syrup, add 1/2 cup of honey and plenty of lemon zest.  Take it off the heat once the honey is all dissolved.

In another small pot, melt a cup of Smart Balance Light (1/2 a tub). It’ll be surprisingly yellow!

Mix your chopped nuts in a bowl with a teaspoon of cinnamon. We used pre-chopped walnuts, but they could have stood to have been chopped up more. Pistachios or almonds would probably also be really good.

At this point you can preheat the oven to 350, or wait a little longer, because assembling the baklava takes a while.

Cut your phyllo to 9×13 pieces or to fit whatever size pan you have.  Lay the first sheet of phyllo in a pan and use a pastry brush to slather melted Smart Balance on (pic 1). Layer 6 or 7 more sheets on top of it. Sprinkle some nuts on (2). Layer and butter a couple more phyllo sheets, then add more nuts. Repeat until you run out. Make sure to butter the top layer as well.

Cut the baklava into cute triangles (3) and bake for 50 minutes in the oven. Remove and pour the syrup all over it (4).

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This tastes really great right out of the oven or even the next day. To make it for vegans who don’t eat honey, I bet pure maple syrup would be a good substitute for the honey.

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Written by Jessica

September 27, 2009 at 5:25 pm

Posted in baking, dessert

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Brown Sugar Shortbread

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I’m pretty new to the alchemy of baking so I decided to try this simple recipe for shortbread from a book called Instant Gratification. It turned out crunchy and delicious, but not beautiful, so there are no pics. Pretend it looked like this.

If you would like to try, here are the super easy instructions:
Preheat oven to 325F.
Combine 1 cup butter (2 sticks) and 1 cup dark brown sugar and mix until fluffy.
Add 2 cups flour (I used a combination of cake flour and all purpose) and mix until combined.
Press dough into greased 8×8 pan and bake for 50 minutes.
Let cool and cut into triangles.

Written by Jessica

September 17, 2009 at 6:53 pm

Chocolate coconut double-dipped cupcakes!

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Here’s the delicious finished product.

If you have toasted unsweetened coconut, you can skip ahead to making the batter.
If you have sweetened untoasted coconut on hand like I did, then this requires some work before you actually get to make the cupcakes.
Put 1-1/2 cups coconut in a colander and rinse under cold water for a little while. Squeeze some of the moisture out, and then spread the coconut evenly on a pan and pop it in the oven.
Bake for about 10 minutes, stirring frequently so the coconut doesn’t burn. After it cools, set it aside.

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Combine 1 stick unsalted butter with 1-1/2 cups sugar in the mixer. Then add 3 eggs and mix on high speed for 6 minutes, or until fluffy.

In a separate bowl, combine and sift together:

  • 1-1/4 cups cake flour
  • 3/4 cup unsweetened cocoa
  • 1/4 tsp baking powder
  • 1/4 tsp salt

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Once the butter, sugar, and egg mix is ready, mix half of your flour mixture in, then 1/2 cup buttermilk, then the last half of the flour mix. I didn’t have buttermilk, but I mixed 1/2 cup regular milk with 1/2 tbsp vinegar and let it sit for 5 minutes. Not sure if this would work for soy milk.

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Spray cupcake pan with cooking spray and put the batter in. Bake on 350F for about 15 minutes. They should be springy when touched. Let cool while you make the frosting.

Combine, in a bowl large enough to dunk cupcakes in:

  • 1 tbsp unsalted butter
  • 3/4 cup confectioner’s sugar
  • 1/2 cup cocoa

Then pour 3/4 cup hot coffee over it, and whisk together. The mixture should be thin and syrupy, not thick like a frosting. Once the cupcakes are cooled, roll them all around in this mixture. Then roll the cupcakes in the toasted coconut.

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Written by Jessica

September 9, 2009 at 9:06 pm

Posted in baking, dessert

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Nutella cupcakes

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Everyone liked the lemon cream cupcakes from the day before Labor Day so I put the new cupcake pan back to work. I used this recipe from Recipezaar.

I replaced the all-purpose flour with cake flour. Add an extra 2 tablespoons cake flour per cup of AP flour called for.

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Frosted with leftover cream cheese from the previous batch of cupcakes (about 2 oz.) mixed with sugar, cocoa, dash of vanilla extract, nutella, and plain yogurt to make it more spreadable.

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Written by Jessica

September 7, 2009 at 6:15 pm

Posted in baking, dessert

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