How did you like this crunchy, sweet treat?
In the Oven: Toasted Pumpkin Seed Brittle
For the October 28 posting date, we’re making a pumpkin seed brittle out of Elements. More cooked sugar, everyone! Is anyone planning on using fresh pumpkin seeds or adding chocolate to the brittle?
Toasted Pumpkin Seed Brittle
Yield: Approximately 2 pounds
2 tablespoons olive or canola oil
2 cups raw, hulled pumpkin seeds
2 1/2 teaspoons salt, divided
2 cups sugar
1/4 cup light corn syrup
2 tablespoons honey
3 ounces (3/4 stick) unsalted butter, cut into 1/2-inch cubes
3/4 teaspoon baking soda
1 teaspoon cinnamon
Line a baking sheet with two layers of paper towels.
Place the oil in a medium, heavy-bottomed skillet over medium-high heat. Swirl the pan a few times to make sure the oil is completely covering the bottom of the skillet. When the oil is hot, after 1 to 2 minutes, add the raw pumpkin seeds and toss with a large spoon until they just start to brown (you want them lightly toasted), about 2 minutes. (Alternatively, toast the seeds in a 350-degree-F oven by tossing them with 1 tablespoon of oil and spreading them in an even layer in a baking pan. Bake for 10 minutes, stir the seeds, and bake for another 10 minutes, or until lightly toasted.) Transfer the seeds to the prepared baking sheet, sprinkle with 1 teaspoon of the salt, and let them cool.
Place the cooled pumpkin seeds in a small bowl. Remove the paper towels and line the baking sheet with parchment paper. Lightly coat the parchment paper with nonstick cooking spray.
In a medium saucepan over very low heat, gently stir together 1⁄4 cup water, the sugar, corn syrup, and honey until the mixture is almost clear. Stir in the butter. Increase the heat to medium-high and continue gently stirring the mixture until it just begins to boil. Stop stirring and cook until the mixture is golden brown, 8 to 10 more minutes. Remove from the heat and gently stir in the baking soda, then the cinnamon and the remaining 11⁄2 teaspoons of salt. After the mixture has stopped bubbling vigorously (light bubbling is fine), stir in the pumpkin seeds. Pour the mixture onto the prepared baking sheet and use a lightly greased offset spatula to spread it out in an even layer. Allow the brittle to cool completely, at least 3 hours.
Break the brittle into pieces with a sharp knife or your hands. It can be stored at room temperature, between layers of parchment in an airtight container, for up to 1 week.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Chocolate Marshmallow Cups
Beautiful collection of marshmallow cups this week! Plus adorable chocolate covered peep pops and a chocolate loaf (yum, remember that one?).
Leave your Links: Chocolate Marshmallow Cups
how did your chocolates turn out? leave your links here, and we’ll include them in the round-up!
In the Oven: Marshmallow Chocolate Cups
Melted chocolate and homemade marshmallows in one recipe?! Prepare to deep clean your kitchen after this one bakers! Have fun!
Marshmallow Chocolate Cups
Baked Explorations by Matt Lewis and Renato Poliafito, page 178
FOR THE CHOCOLATE CANDY CUPS
16 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
8 ounces good-quality milk chocolate (such as Valrhona or Callebaut), coarsely chopped
FOR THE MARSHMALLOW FILLING
1 envelope (about 2½ teaspoons) unflavored gelatin
1 cup sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
MAKE THE CHOCOLATE CANDY CUPS
Arrange 30 miniature candy cups (approximately 1 inch in diameter) on a baking sheet. For stability’s sake, I suggest using a double layer of cups for each candy (so you will need to buy a total of 60 cups to make 30 candies). This helps your chocolate cup to maintain its shape.
In a large nonreactive metal bowl, combine the chocolates. Set the bowl over a saucepan of simmering water and stir with a rubber spatula until the two chocolates have completely melted together and the mixture is smooth.
Remove the bowl from the simmering water and stir for about 15 seconds to release excess heat. Use either a small spoon or a pastry bag fitted with one of the smallest tips to fill the candy cups just under a quarter full with chocolate. Using a pastry brush, brush the chocolate from the bottom of each cup up the sides to completely cover the inside of the cup with chocolate. Place the cups in the refrigerator while you make the marshmallow filling. Set the remaining chocolate aside.
PREPARE THE MARSHMALLOW FILLING
Attach a small plain tube tip to a clean pastry bag and set aside.
In the bowl of a standing mixer, sprinkle the gelatin over 1/3 cup cold water.
In a small saucepan over medium heat, gently stir together the sugar and ¼ cup water. Stop stirring and put a candy thermometer in the saucepan. Bring the mixture to a boil over medium-high heat and cook, still without stirring, until it reaches the soft ball stage, 235 degrees F.
Remove the pan from the heat and slowly stream it into the gelatin. Whisk vigorously for about 30 seconds to release excess heat, then place the bowl on the standing mixer fitted with the whisk attachment and mix on medium-high speed for 5 minutes. Add the vanilla and salt and continue to whisk for about 2 minutes longer. You do not want to whisk the marshmallow to soft peaks; it should be slightly looser than that. Working quickly, pour the marshmallow filling into the prepared pastry bag.
ASSEMBLE THE MARSHMALLOW CHOCOLATE CANDY CUPS
Pipe the marshmallow directly into the chocolate cups, filling each one a bit more than three-quarters of the way full. Gently knock the pan to level the filling.
If the reserved chocolate has hardened, set it over simmering water to remelt it. Spoon a top layer of the chocolate onto the marshmallow filling to cover it, gently knock the pan again, and place the cups back in the refrigerator to completely set.
The candy cups will keep, covered, in the refrigerator for up to 4 days. Generally speaking, they can be enjoyed directly from the refrigerator or after a few minutes at room temperature, but they will begin to melt or bloom if left unchilled for too long.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Buckeyes
Wow – a lot of really beautiful results this week. A great way to end the year!
Leave your Links: Buckeyes
Did anyone add these Buckeyes in to your cache of holiday baked goods? Leave your links here to be included in the round-up!
In the oven: Buckeyes
Our last Baked Sunday Morning of the year is coming up on December 18, and we’re making buckeyes!
Buckeyes
Baked Explorations, p. 172
Makes 36 to 42 candies
Ingredients:
1/4 cup cream cheese, softened
1 1/2 cups peanut butter
1 cup graham cracker crumbs (about 14 individual crackers, not whole sheets)
3 cups confectioners’ sugar
10 Tbsp. (1 1/4 sticks) unsalted butter, melted and cooled
12 oz. good-quality dark chocolate (60 to 72%), coarsely chopped
Make the Candy:
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and peanut butter until combined. Add the graham cracker crumbs and beat on medium speed for 10 seconds. Add the confectioners’ sugar and butter. Beat at low speed for 20 seconds to prevent the sugar from spilling over, then gradually increase the speed until the mixture is completely combined. Scrape down the sides and bottom of the bowl and beat again. The mixture will feel slightly dry. Set the peanut butter filling aside while you melt the chocolate.
In the top of a double boiler set over hot water, melt the chocolate, stirring frequently until it is completely smooth. Pour the chocolate into a small, deep bowl. Let it cool to tepid (about 100 degrees F, body temperature) while you shape the peanut butter centers.
Assemble the buckeyes:
Line a sheet pan with parchment paper. Scoop out slightly more than 1 Tbsp. worth of filling and use your hands to form it into a ball. (For uniform balls, use a medium-size melon baller or a very small ice cream scoop with a release mechanism.) Place the ball on the prepared sheet pan and repeat the process until all the filling has been shaped. The balls can sit fairly close to each other on the sheet; just make sure they are not touching.
One by one, using a fork or large skewer, dip each ball into the chocolate. Roll the ball around from side to side to cover almost the entire peanut butter center, leaving a small part uncovered. Manipulate the buckeye so that the dripping chocolate covers the holes made by the fork. Let the excess chocolate drip back into the bowl and return each chocolate-covered buckeye to the pan. Refrigerate the entire sheet pan for about 30 minutes to set the chocolate before serving. Buckeyes will keep for up to 3 days, tightly covered, in the refrigerator.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.