Tuesday, September 6, 2016

Alpha Bakers -- Coconut Crisps


Catching up on Alpha Baking with some very simple, very delicious coconut butter cookies. Essentially a sable/sugar cookie with some flaked coconut thrown in, these would also make great sandwich cookies. 'Excellent!' said my taster, taking one bite, and then accused me of trying to buy my co-workers' love. Whatever it takes.
 
The dough can be refrigerated for a few days--I baked mine after 24 hours.

Sunday, September 4, 2016

Alpha Bakers -- Heavenly Chocolate Mousse Cake

 Hot stuff. Serious hot mousse stuff here. When my friend J said 'surprise me' regarding her choice of birthday cake, I am pretty darn sure that this Heavenly Chocolate Mousse Cake was not what she was expecting. 

I mean, who would think 'Gee, I bet she'll surprise me with a thin layer of sponge wrapped loaf-like around soft spongy chocolate mousse.' Honestly, no one. But why not? Sponge cake is great stuff, and chocolate mousse is amazing, and loafing it all up makes it super fancy! I ran out of cream while making the mousse so I subbed a small amount of coconut milk (the tetra-pak kind, not the just milked-from-the-coconut kind), which didn't seem to have a strong effect. I also didn't exactly make the recommended template to size the sponge casing, but just held the cake against the loaf pan and approximated.

It was a great birthday dessert, even though it hadn't entirely set up when I served it, and it was even better for breakfast two days later.

Saturday, August 27, 2016

Alpha Bakers -- Coffee Crumb Cake Muffins



When is a muffin a cupcake? When is a cake breakfast? These are existential dilemmas that expand beyond the range of your average Saturday morning blog post, and are thus out of my purview, but let it be known that when you put coffee cake in muffin tins and slip in a bit of apple, you have successfully effected the transformation to muffin. Here they are! They were delicious. 


Sunday, August 7, 2016

Alpha Bakers -- Gooey Gooseberry Crisp

Few things look as cool as a gooseberry. The veined, translucent globules have fascinated me since they were only a name in British novels, and I've made several memorable gooseberry tarts over the last ten years. When it comes to crisp, though, the gooseberries really fell down. Maybe the culprit was the currants!
I made the gooseberry crisp with a mixture of green gooseberries (underripe = more pectin, no?) and red and white currants (a present from my parents). With all that beautiful fruit, I wanted more from the final effort, which was uninspiring. Oversweet, too buttery, and gooey, this crisp just wasn't the finest expression of gooseberry potential. I'm going back to stone fruits and apples for my crisps, and back to featuring gooseberries in custard tarts. 

Tuesday, July 12, 2016

Alpha Bakers -- Cream Cheese Butter Cake

Nothing to see here, really. Cream cheese butter cake is more for eating than looking at. I went simple, frosting it in the pan (but with luscious lemon cream, my favorite), and serving it with forks. This dense, rich, pound-cake style sheet cake got no complaints. Even after sitting in the refrigerator for a few days, it was chosen over the blueberry pie sitting next to it by everyone at the table. That's the power of cake.

Alpha Bakers -- Flaky Cream Cheese Scones

Just saw this post lurking in my drafts and thought I should put it out there. I assume the scones, like all scones, were great.

Alpha Bakers -- Mango Bango Cheesecake







I've said it before and I'll say it again. I don't get putting biscuit under cheesecake. I just wasn't raised that way. If I don't get a crumb crust, I want no crust. For Rose's Mango Bango Cheesecake, developed for Madhur Jaffrey, she recommends a ladyfinger crust. Now, before everyone jumps on me, I know the ladyfinger or cake bases soak up liquid, which is commendable, but then you just have soggy cake. This will never be resolved, and I'm ok with it, and you cake lovers have Juniors on your side, so be cool. 
There was a lot of discussion in the Alpha Bakers group about the procuring and treatment of proper mango pulp. Rose recommends a canned version that I thought would be easy to locate in my neighborhood, which has a large Bangladeshi and Pakistani population. Had I walked a block or two farther in my search, this hunch would probably have been confirmed, but when I discovered that the first grocery I tried was lame, and the second closed, I went to the supermarket and settled on La Fe, a common frozen brand. The La Fe mango pulp was not terribly flavorful, but it did the job. I'll keep an eye open for the good stuff.
Standing firm on my crust policies, I bought gingersnaps, and made two six inch cakes, one with gingersnap crust and one with none for a friend with celiac.  

Both cakes were good, but due to a cake pileup all but a slice or two are still hanging out in my freezer. I doubt the texture will be as good when they're thawed, but I have starving teenagers at work who will eat anything, so I'm not too worried.