February 26, 2010

Mama Cho’s 51st Birthday-Banana Macadamia Mocha Chiffon Cake

Filed under: angel food cake, baked goods, birthday celebrations, cake, cakes, chiffon, family — saehee @ 3:12 pm

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ohhh, chiffon is a labor of love.

Banana Macadamia Mocha Chiffon Cake

2 ripe bananas, smashed

1 tablespoon instant espresso powder

4 tablespoons Dutch process cocoa

7 eggs (2 whole, 5 separated  and chilled eggs)

1/4 cup water

1/3 teaspoon salt

2 teaspoons baking powder

1 1/3 cups cake flour

1 1/2 cups sugar

1/2  cup vegetable oil

1 teaspoon vanilla extract

1/2 cup finely chopped macadamia nuts

1/5 teaspoon cream of tartar

1. preheat oven to 325

2. sift together cake flour, baking powder and salt

3. combine mashed bananas, water, cocoa, and espresso power and set aside

4. beat together the 5 egg yolks and two whole eggs until the color is slightly lighter (about 3 minutes)

5. slowly stream in 1 cup of sugar into the egg yolk mixture and beat for 5 more minutes until the has increased significantly in volume.  slowly stream in the oil and beat for another minute. stir in the vanilla extract

6. with the mixer at low speed alternately fold in the flour and the banana mocha mixture in three additions

7. set the mixture aside

8. with clean beaters, whip the egg whites at medium speed until foamy.

9 .  add cream of tartar and continue to beat until the mixture turns very white

10. slowly stream in sugar and whip until the mixture holds very stiff peaks

11.  fold in the egg whites into the other mixture very carefully.  do not overmix or the chiffon with deflate

12. pour the batter into a 9 inch tube pan and bake for 55 minutes

13. invert the pan for 2 hours and then use a knife to loosen it from the pan

February 20, 2010

Green Tea White Chocolate Marble Blondies & Chocolate Cherry Blondies

Filed under: baked goods, brownies, marcus, matcha — saehee @ 5:37 pm

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I’ve voiced my reluctance towards blondies and their close relative the brownie before.  There’s something crass about them.  Unreasonably sweet and dense to the point of being clumsy.  And also, I don’t like the way they look when cut into squares–all those raw edges make for a very inelegant dessert.  But when it comes to baked goods my opinions are apt to change.  A few weeks ago I had a blondie at MILK and shamefully (shamefully!) inhaled the poor blondie.

Marcus is performing American Rifle 2 at LACE tonight so I thought this might be a good opportunity to re-assess the blondie, especially since Marcus has listed them among his favorite baked goods (with the condition that there isn’t too much “stuff” in them).

But if I’m going to put the effort into making a blondie, I’m going to make it my own.  Yes a blondie is generally known to be a “leftover” dessert.  People just put all the leftover chocolate chips, butterscotch chips, nuts, m & m’s, etc into them.  I say no to this.

The first kind I made was with a marbling of matcha green tea and because white chocolate and green tea is one of my all time favorite pairings, I added Valhrona white chocolate chips into the batter.  I’ve already eaten 2.  The bitterness of green tea with the creamy white chocolate and buttery blondie batter just makes a ridiculous amount of sense.

The second variety I made with a combination of tart and sweet dried cherries, semi-sweet chocolate chips and a few peanut butter chips, with the hopes of mimicking something like a peanut butter and jelly sandwich.  I’ve yet to try these but I sort of don’t know what could go wrong with the flavor combination.

I also solved the problem of raw edges by using a square mini cake pan so every blondie has chewy edges and things look neat and clean.

I feel like I’m tooting my own horn in this entry. Sorry.

Ingredients:

8 tablespoons (4 oz) of butter

1 cup light brown sugar

1 teaspoons vanilla extract

1 egg

1 cup of all purpose flour

pinch of salt

1. preheat oven to 350

2. grease either an 8 by 8 pan or use a mini square cake pan like i did

3. melt butter in microwave for about 30 seconds

4. blend brown sugar into butter until fully combined

5. whisk in egg and vanilla

6. with a wooden spatula fold in the flour and salt

7a. at this point if you’re making the green tea marble, split the batter in half.  add about 3/4 cup of white chocolate chips into one half and mix in 2 teaspoons of matcha green tea powder into the other half.

7b. if making cherry chocolate peanut butter blondies: stir in 1/4 cup tart cherries, 1/4 cup sweet cherries, 1/3 cup semi-sweet chocolate chips, 1/4 cup peanut butter chips

8a. for the green tea marble: spoon alternating amount of batter into prepared pan and with a toothpick swirl the batter without overmixing

8b. spoon equal amounts of mixture into prepared pan

9. bake for about 20 minutes

January 28, 2010

Crank + red velvet sandwich cookies

Filed under: baked goods, cheese, cookies, friends — saehee @ 10:33 am

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Marcus performed his new piece, Crank, at Francois Ghebaly Gallery last night in Chinatown.  It’s incredible to witness a performance maturate from concept to actual physical movements.  I think I know what something might look like and find that the end result is vaguely knowable but also completely unexpected and exciting.  Marcus envisioned Crank as a manually looped set of actions that can be viewed for small increments of time–the audience can peek in and then wander and then come back.  Unexpectedly, I think for both him and me, I found the repetitive motion hypnotizing in a way and it felt important to absorb the drone of predictable movement.  The piece is about airport security, among many other things, and the numbness of repetition came through as a product of constant surveillance.  The effect was perfectly chilling. Oh, what my faithful former postmodernism students would say about that one…

Also after watching the same set of movements for an hour, I started to notice all the little nuances between each looped round–the frequency of the large frame hitting the walls, the shedding wax on the suitcase.  Jon Wagner once used the term “the radiance of ordinary things” which has stuck with me ever since and again the phrase comes to mind when I think about how repetition also gives way to a certain kind of radiance.

Then on a basic level, I’m astounded at the way Marcus pushes his body.  Watching him rotate a wooden frame for that long period of time punctuated only by small breaks to lift a pail of orgone matter high into the air was hard in a way because i could see the fatigue in his face and indeed he was near passing out when his hour was up.  And I don’t think I was the only person who felt concerned for his fatigue.  There was a collective anxiety among the viewers about the whole thing, which again, was appropriate for the subject matter.  I love that Marcus’ performances do this, that they induce a non-verbal communication between the audience and the performer, that he isn’t telling you to feel a certain thing but rather cultivates a sort of tension through cumulative action.

…oh and I made red velvet sandwich cookies as a good luck present! I adapted a recipe for red velvet black & white cookies from Joy The Baker who I think adapted the recipe from a Rachael Ray recipe (eww).  I find black and white cookies to be quite sloppy looking but I liked the idea of a red velvet cookie and because it makes sense and because Marcus’ favorite thing ever is cream cheese, a cream cheese filling felt appropriate.

Ingredients:

for cookies:

1 1/4 cup all purpose flour

1 tablespoon cocoa powder

1/2 teaspoon of salt

1/2 teaspoon baking soda

5 tablespoons of unsalted butter

3/4 cup sugar

1 egg, room temp

1 tablespoon red food coloring

1 teaspoon vanilla

filling:

6 oz cream cheese

6 tablespoons of butter

2 cups confectioners sugar

2 teaspoons vanilla extract

1/2 cup buttermilk

* i doubled the recipe to make about 30 sandwich cookie (60 individual sides)

1. preheat oven to 350

2. sift together flour, cocoa, salt, and baking soda

3. in a separate bowl beat together sugar and butter until fluffy

4. add egg and beat until well combined

5. add vanilla extract and food coloring

6. add the flour and buttermilk in 3 separate alternating additions

7. on a parchment lined cookie sheet drop 1 tablespoon sized balls of dough about 2 inches apart

8. with a knife or spatula slightly flatten the dough until they are disc shaped

9. bake for 10-12 minutes

10. in the meantime make the filling by combining the room temperature cream cheese and roomtemperature butter and then the vanilla and then the sugar last

11. wait for the cookies to cool before fillin

November 29, 2009

Pumpkin Cake With Caramel Cream Cheese Frosting

Filed under: baked goods, cakes, holidays, pumpkin — saehee @ 2:23 pm

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I don’t think I liked pumpkin as a child.  Why? I don’t know.  It’s pretty much a perfect flavor now.  Not too sweet.  This cake was all about the frosting.  It’s a bit labor intensive.  Making caramel can be tricky as it has a tendency to be temperamental. Also the frosting needs to be refrigerated over night so this is a cake you need to plan ahead for but when everything comes together it’s pretty great.  I burnt my caramel just a tad but that’s okay.  It tasted like Korean burnt sugar candy (ppoki) and that excited my mother.

November 20, 2009

A New Experiment In Blueberry Muffins

Filed under: baked goods, breakfast, fruit, morning, muffins — saehee @ 8:57 am

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I’ve been experimenting with new blueberry muffin recipes.  I’m pretty happy with this batch except that I think they’re much better served warm and I’d add a little more sugar next time.  Or maybe I don’t need to add more sugar.  I bought this new toothpaste that is quite zingy and I think it’s killing off my taste buds.  I can’t taste anything, which is pretty devastating.  Must get new toothpaste, pronto.

But aren’t muffins adorable?  I also made mini versions for Willa.

Ingredients:

3 cups of flour

1 cup granulated sugar (I think I’d up it to 1 1/2 next time)

1 1/2 teaspoons of vanilla extract

1 1/2 cups of sour cream (greek yogurt would also work)

1 tbsp of baking powder

1/2 tsp of baking soda

1/2 tsp salt

2 cups fresh blueberries, washed and dried

1 1/4 sticks of butter

2 large eggs

1. preheat oven to 375

2. sift together flour, baking powder, baking soda, and salt

3. in a large bowl, beat together sugar and butter until  fluffy

4. incorporate eggs and vanilla and beat for 2 more minutes

5. alternately fold in four and sour cream in 3 additions

6. gently fold in blueberries

7. scoop ice cream scoop amounts into lined tins (makes 24 cupcake sized muffins or 12 muffins)

8. bake for 18-20 minutes

November 17, 2009

A Commission: Lemon Tea Biscuits and Chocolate Peanut Butter Cookies

Filed under: baked goods, catering, chocolate, cookies, lemon — saehee @ 6:08 pm

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Nancy commissioned some cookies from me to send as a get well present to Ali Liebegott.  She asked for something with lemon and/or something with peanut butter.  Because I lack the ability to be decisive, I made both.

November 6, 2009

Cinnamon Apple White Chocolate Cake

Filed under: apples, bake, baked goods, cake — saehee @ 4:20 pm

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Whenever I buy buttermilk to bake I feel frantic about using all of it.  Why, oh why do they only sell buttermilk in those large cartons?  Someone, please sell buttermilk in half cartons.

I also had a handful of white chocolate chips which is always a problem because it’s not quite enough really to make cookies or anything in a large batch.

So with the addition of some apples I had lying around this cake was quite a good use of leftovers.  I feel pretty good about it.

My family is currently enjoying it with some coffee.

October 28, 2009

Bourbon Pecan Banana Bread

Filed under: baked goods, bananas, bread, breakfast, catering — saehee @ 3:35 pm

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a variation on the banana bread I made over the weekend.  I replaced the rum with bourbon (smells phenomenal), used 1/4 cup less of banana and replaced it with 1/4 cup sour cream. Also I used regular granulated sugar instead of brown sugar and added 2 tablespoons of maple syrup.

oh! and mini loaves!

Vegan Peanut Butter Pistachio Rice Crispies Treats

Filed under: baked goods, vegan — saehee @ 3:23 pm

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Rice Crispie treat are possibly the most boring dessert.  They’re just very unappealing.  But add peanut butter and maple syrup and cranberries and pistachios, and well, you have have a different thing altogether.  Oh, and these are vegan–no marshmellows! Ta Da!

Gelatin is weird. Agar-agar is a worth while investment.  Recipe adapted from Here. (more…)

October 24, 2009

Rum Pecan Banana Bread

Filed under: baked goods, bananas, bread, breakfast — saehee @ 3:57 pm

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Banana bread is one of those things that are incredibly adaptable, baker friendly, and almost fool-proof.  I don’t think I’ve ever tasted a truly bad banana bread.

This recipe is exceptionally easy–one mixing bowl.  And feel free to add in any interesting mix ins according to your preferences.  You can easily switch out the rum for bourbon and the pecans for walnuts.  Add dried cranberries, or golden raisins, or even dried cherries. Consider this recipe a template and start experimenting, it’s that forgiving.

Ingredients

1 ripe large bananas

1 1/2 cups of all purpose flour

pinch of salt

1 teaspoon baking soda

1 egg

1/3 cup butter, melted

2 tablespoons of rum

1/2  cup semi-sweet chocolate chips

1/3 cup chopped pecans

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup light brown sugar

2 teaspoons vanilla extract

1. preheat oven to 350, grease and flour a parchment lined loaf pan

2. mash the ripe bananas

3. add melted butter and mix until the butter is absorbed into the bananas

4. mix in rum, vanilla, egg and brown sugar

5. add cinnamon, nutmeg, baking soda, and salt

6. gradually fold in the flour

7. pour into a loaf pan and bake for 1 hour and 15 minutes

8. let cool in pan for 10 minutes and then invert

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