Boozy shakes yes, but the simple chocolate syrup gave all of the bakers trouble this week.
a sweet journey through baked: frontiers | explorations | elements | occasions
by Sheri
Boozy shakes yes, but the simple chocolate syrup gave all of the bakers trouble this week.
by Sheri
Bourbon and ice cream – what do you all think, match made in heaven, or best left separate? Leave your links here!
by susan
Hi, Sunday Morning Bakers!
We’ve accelerated our schedule so we’ll be ready for Baked Occasions when it rolls off the presses in October.
Next posting date is Sunday, 22 Jun.
Yield: 4 milk shakes
3 to 3 1/2 cups (from 2 pints) premium vanilla ice cream, to taste
1 1/2 cups whole milk
3 or 4 ice cubes
1/4 cup good-quality bourbon
6 tablespoons Simple Chocolate Syrup (page 192), cooled, divided
Baked Note: Plainly and simply, use a good-quality bourbon for this milk shake (heck, you can always nip away at what’s left in the bottle). I tested with Blanton’s and Knob Creek, though almost any complex, earthy, caramel-y bourbon will work.
Place 4 heavy 12-ounce or larger glasses in the freezer to chill for 30 minutes.
Put 3 cups of the ice cream, the milk, ice cubes, bourbon, and 4 tablespoons of the chocolate syrup in a powerful blender. Blend until smooth. A good milk shake should be eaten with a spoon—so if the milk shake seems too thin, add another ¼ to ½ cup ice cream and blend again. Divide the shake evenly among the chilled glasses and top each with 1/2 tablespoon of the remaining chocolate syrup. Serve immediately.
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.
by Sheri
This tart was a big hit! And we had a couple of rogue bakers this week, but seems as though everyone had chocolate on the brain.
by Sheri
Let’s see those tarts!
by susan
Take a look at how our talented bakers did this week:
by susan
What did you think of this wonderfully simple treat?
First recipe of 2014 is for Jan 5th. Who’s in?
LEMON LIME CHAMPAGNE GRANITA
Yield: 4 servings
2/3 cup sugar
2/3 cup water
1 1/2 cups champagne
Zest and juice of 2 lemons
Zest and juice of 1 lime
5 fresh mint leaves, plus more for garnish (optional, but perfect for summer)
In a small saucepan over medium-low heat, stir together the sugar and water until the sugar dissolves. This is your simple syrup base. Allow the simple syrup to cool completely.
In a separate bowl whisk together the champagne, the zest and juice of the lemons and the lime, and the mint leaves (you are either a fresh mint person or not—if you like it, you will love it in this recipe). Whisk in the simple syrup and pour the mixture directly into an 8-inch square metal baking pan. Cover tightly with aluminum foil and put in the freezer.
Every hour, use a fork to scrape or stir the mixture, breaking up any large pieces of ice; continue checking and scraping every hour until the granita is completely frozen, about 6 hours. Use the tines of the fork to scrape the granita into fluffy flakes. Divide the granita among 4 glasses, discarding the mint leaves. Garnish with new mint leaves and serve immediately with small spoons. The effect should be snow cone–like.
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.
How did you enjoy this cake? Leave your links below!