Wednesday, 24 August 2011

Her results - Swedish Visiting Cake

I was happy to be able to make Swedish Visiting Cake in my cast iron skillet. I love that skillet. I got it from my paternal grandparents' lake house, after my grandpa passed away and my grandma decided to sell the house. The love I have for that pan is probably the only good thing to ever come of the aforementioned situation... But on a cheerier note, the pan did its job very well! I made my batter using a vanilla bean and some vanilla extract, and I sprinkled almonds and sugar over the top. I'm happy I did all those things, because I still thought it was a little bland. This cake is more like a sugar cookie bar than like a cake. I actually can't put my finger on the difference between the two... Regardless, I strongly suggest eating this treat warm; I thought it was significantly more delicious right out of the oven.

Saturday, 20 August 2011

His Results - Swedish Visiting Cake

I love my skillet. I've made a lot of different stuff in it too. It's a very versatile piece of equipment.

I thought this was awesome. I ate the entire thing to myself in less than 30 hours. As you can see I didn't decorate the top or any of that fancy stuff. It was incredibly tasty though and had an awesome texture. I was heavy on the vanilla extract (quality stuff) and used salted butter.


Saturday, 13 August 2011

Recipe 57 - Swedish Visiting Cake

I'm sure I've chosen a recipe from the Technicolor Kitchen before. This one looks good to me. We'll be making Swedish Visiting Cake.

We shall need:
200g superfine sugar + a little more for sprinkling
finely grated zest of 1 lemon
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 vanilla bean, cut lengthwise, seeds scraped with the back of a knife – or use ½ teaspoon almond extract, as per the original recipe
140g all purpose flour
113g unsalted butter, melted and cooled
about ¼ cup sliced almonds (blanched or not)

I may skip the almonds I think!

Tuesday, 9 August 2011

His Results - Coconut Cookies

It's been a while since I used my food processor. It was good to get some more use out of it and it made these a breeze to make. It took longer rolling the balls in the coconut than all the rest of the process combined

I added a pinch of salt to these and used salted butter. They are really, really good! I can highly recommend the salt. They have a nice chewy exterior and a creamy soft interior. They are pretty much macaroons but with a slightly chewier outside. Good stuff!

Monday, 8 August 2011

Her results - Coconut Cookies

Normally it takes me a few days (to a few weeks) to report on how the recipe turned out. This week I'm on top of it for two reasons: (1) I'm crazy busy and if I don't do it now I don't know when I will, and (2) I've eaten A LOT of these cookies today ( :( ) so there's no better time for me to tell you all about them.

These little cookies are lovely if you're a coconut fan. They're nicely balanced; a little salty, sweet, buttery... Nice and chewy, too. I'm not sure what sets them apart from a coconut macaroon, but the recipe stated "Our coconut cookies are a cross between a coconut macaroon and a chewy butter cookie." Mmm, okay. These cookies aren't really anything like a butter cookie; take of that what you will. There's just too much coconut for you to begin to imagine them as being anything other than a chewy coconut cookie.

I'm not sure who would want to bake these at 350 for 25 minutes. As I've mentioned before, my oven bakes hot, but I dialed it back to "325" and it still took less than 20 minutes for them to be ready. The bottoms of my cookies were golden well before the tops, so be aware of that factor as you're baking these.

Sunday, 7 August 2011

Recipe 56 - Coconut Cookies

I wanted to make something special this weekend but I didn't buy us the ingredient we both needed. It'll have a to wait couple of weeks... In the meantime, he said chewy cookies sounded good, so I chose these Coconut Cookies from Here's what we'll need:

14 ounces sweetened shredded coconut
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, (spooned and leveled)

Friday, 5 August 2011

Her results - Lemon Ginger Bars

It's been quite a while since I baked these yummy lemon ginger bars. Sorry for my absence. It's been a long couple of weeks! I work for a top MBA program and we've been fortunate enough to have a really large, strong incoming class enter our lives over the past couple of weeks. It's been great meeting them but I can't remember the last time I worked so hard and so long. I'm definitely ready for a lil break. TGIF

Coincidentally, like Him, I didn't have access to candied ginger on the morning we baked these bars, so I used candied citron and fresh ginger as substitutes. I put in 2t fresh ginger, which gave the bars a nice zing. I also added a little cube of candied ginger atop each slice. I like it the way it looks as a garnish! I made the candied citron from David Lebovitz' recipe back in the winter, so it's time to finish using it up. Candied citron is so delicious. It's like homemade gummies for adults.

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