Archive for the ‘Kitchen Aid’ Category


July Daring Baker Challenge

July 31, 2010

I’m running a bit late, though I did take complete the challenge in time!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

It was a lot of fun to make, and each component had its own little challenge. We regularly make icecream in our house hold (KitchenAid goodness), the Husband lives on the stuff but because of that consumption really started to occur before properly set. What can you do though?

Attached is the original recipe!

Swiss Swirl Ice Cream Cake



July 18, 2010

Crust and Crumb is an amazing book. I love it, I love bread so that’s probably why. Having said that the major problem is of course my intolerance of one of the most important ingredients. Yeast and I are not friends and yet I will not stop eating it!

I am slowly making my way through the different recipes, and today I started quite a bit today. I have made the Banana Bread, the French Bread II (with Pate Fermentee) and the White Sandwich Loaf. And have enjoyed every mouthful of all of them. I decided though that I wanted to make some bagels. So, I had to make some poolish style pre-ferment. This is a sponge made by combining yeast with a small amount of flour and a large amount of water. Due to the lack of resistance of dough, the yeast ferments and multiplies more quickly.

Like the recipe says due to the small amount of yeast that is already in this dish it makes it difficult to reduce the amount of fermentee you create. There is a suggestion of perhaps cutting the ingredients in half and using 1/8 t of yeast, but you can freeze the sponge if you want. Or you can just make the full batch and then make a lot of things! If you do decide to freeze the poolish you need to do so just before or after refrigerating it on the first night, otherwise it’s less reliable and take it out at least 24hours before you want to use it.

One of the many things I made with this pre-ferment is pizza dough.

Now the Husband makes a really good non-yeasted pizza dough that I love and actually prefer over this dough now that I’ve tried it. However, due to the fact that I had all this leftover poolish I wanted to give it a go. It is a nice flavoured dough but just didn’t have the same flavour that the Husband’s does. I would make it again if I had leftover poolish so it’s not a bad thing is it? There is 2 dough’s though so I could always try the other one as well.

The quantity of this was 3 pizza’s as I was catering for the parent’s-in-laws who came over to help the Husband mount our dryer so I could reclaim some space in my laundry, I needed to be mindful of tastes. So I went with a classic Hawaiian
a BBQ chicken
and pepperoni.

Poolish Style Pre-ferment

4 cups unbleached bread flour
4 cups cool water
1/4t instant yeast

Combine all the ingredients in a mixing bowl large enough to hold the batter after it has doubled in volume. Beat or whisk for about 1 minute, until the batter is well mixed and quite smooth. Cover the bowl with plastic wrap and leave it at room temperature for 3-5hours or till foamy and bubbly. Refrigerate the poolish, well covered, and overnight.
Makes just over 3 pounds

Pizza Dough I

3.5 cups unbleached bread flour
2t salt
¼ t instant yeast
2T honey
½ cup olive oil
¾ cup plus 1T cool water
1 ¼ cup poolish

Combine all the ingredient in the bowl of an electric mixer with a paddle attachment (not dough) or a mixing bowl. Mix on a low speed for 1 minute and then increase to a medium speed and mix for about 12 minutes until the dough is smooth and creamy. It will be very thick and like pancake batter. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for about 3 hours, till bubbly. Refrigerate overnight; it will thicken as it cools. Turn the dough out onto a heavily floured work surface and divide into 3 pieces. Toss the pieces one at a time in flour, gently round into a bowl and mist the tops of the dough with cooking spray and cover with a plastic bag. Let the dough rise for at least 30 minutes before proceeding. Preheat the oven to 290C (or as high as your oven will go) prepare the oven for heath baking. Line an inverted sheet pan with parchment and mist. Spread out the dough and make it as thin as possible without tearing. Dress the pizza with the sauce and toppings you want. Bake for 10-12 minutes until golden brown and cheese is bubbly. Remove from the oven and serve.


Pineapple Cookies

October 26, 2009

I could hear my KitchenAid calling me. It’s being doing that all weekend, I’ve been trying to ignore it. I’ve been baking too much since it came – like I said I have failed to photograph them, but I’ve made peach & almond muffins, meringue and oatmeal cookies (ok that’s not really heaps, but in the space of 5 days that’s a lot for me) – but for me, it means I’ve been nibbling a lot!

I’m a nibbler, I can’t help it. When I’m making things I can never resist the urge to get a teaspoon and dip it in, or lick the flat beater clean. It’s not good for me on a variety of levels though, it creates pain, it adds to my hips! So I was resisting the siren call of the KitchenAid!

It however, was not working, every moment I was not busy, I was thinking of what I could bake. I thought about some brioche, coffee cake, more cookies, I could not settle on anything. So when I couldn’t decide, I figured I’d just have to leave it. Then, I found out a friend had an accident, he’d had a go-kart land on him – and this friend, loves baked goods. So who was I to deprive him of some cheering up by not baking? (I really need no prompting do I?)

In the end I decided on some pineapple cookies, they make me think of summer & sunshine which makes me smile, so I thought they’d be perfect. They are soft and chewy and really easy to make. I really should’ve done them with crushed pineapple, but I only had pineapple pieces so I had to improvise a little, and so they weren’t as good as usual. However, I think as a cheering up present they’ll do just fine.

Pineapple cookies

227gms butter
1 cup brown sugar
1 cup white sugar
2 eggs
560g can crushed pineapple, drained and juice reserved
1 tsp. vanilla
4 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder

For the icing:
Reserved pineapple juice
2 cups powdered sugar

In a mixer bowl cream the butter with the sugars. Add the eggs, pineapple and vanilla.
In a large bowl, combine the dry ingredients. Slowly add to the wet ingredients.
Drop by teaspoonful onto a greased cookie sheet. Bake at 200 degrees for 10 minutes.

For the icing: Gradually add pineapple juice to the powdered sugar by the tablespoon. You want the consistency to be a bit thick, but still stream off the spoon. While the cookies are still warm, spread the icing on the tops.
This recipe makes about 8 dozen soft, delicious cookies.


My new Love

October 19, 2009

…..hopefully the Husband won’t mind

it arrived today & it made delicious meringue!