Thank you, Pumpkin Walnut Spice Bundt Cake Happy Thanksgiving Canada

October lovin'

Happy gobble..gobble....... it's that time of the year again. It's Canadian Thanksgiving weekend, and this will be the 10th one I have missed. Hard to believe that it has been ten years since I last had the goodness of a real Canadian thanksgiving meal. Mash potatoes with gravy, peas and carrots, my mom's homemade dinner rolls, mashed turnips drenched in butter and  roasted turkey with a side of cranberry sauce. I miss fighting over the crispy skin with my brother, and the two hour food coma.

I miss waking up really early thanksgiving day to the smell of my mom's stuffing frying in the frying pan. We always have pumpkin on thanksgiving. It's usually in the form of the traditional pie, but sometimes we spice it up with a pumpkin cheesecake, or pumpkin mouse. I like the simplicity of the pie and I needed the comfort of the memories this weekend,so I baked myself a little pumpkin reminder of all the good things I am thankful for.I am grateful for the wonderful memories I have of this fine thanksgiving weekend. Where yet again there will be a few  empty chairs at their table.Happy thanksgiving to my friends, family and my readers. May we all have something wonderful to share with our loved ones this weekend.

Adapted from Miette cookbook Chronicle books


Ingredients:


1 3/4 cups  (7 ounces )all purpose flour
1½ teaspoons of baking soda
4 teaspoons of ground cinnamon (MIETTE'S uses only 2 teaspoons, but I like mine spicy)
1 teaspoon ground nutmeg
½ teaspoon ground cloves
3/4 teaspoon salt(kosher)
4 large eggs
1 2/3 cup(11 ounces) white sugar
1 cup vegetable oil..OR..I used 1 cup melted BECEL liquid margarine  


http://www.becel.se/Consumer/Article.aspx?Path=Consumer/HealthyHeartLiving/OurProducts/BecelFlytande 

Butternut squash works just like traditional pumkin 

1 3/4 cups of homemade pumpkin puree or one 14 ounce can puree solid-packed pumpkin mixed with 1/4 cup water 
( Swedish readers, you can order pumpkin filling at www.englishshop.se ) but, supplies are limited to what kind of harvest it is in the States and Canada. 
OR make your own... I have instructions at the bottom of the page.


1 cup (3½ ounces) small walnut pieces toasted and chopped


Directions:

Remember to butter and flour your pan

1. Butter and flour a 10-inch bundt pan ( or a long bread/loaf pan can be used as well). Using a pastry brush make sure you get into all the groves.Tap out the extra flour. Set aside.


2.Preheat the oven to 350 degrees F or 176 degrees C. While oven is preheating, chop into small pieces but not minced walnuts, and add to an oven proof dish/pan. Roast in the oven for 5 minutes or until you start to see a little color. Remove from the oven. BE CAREFUL NOT TO FORGET THEM!! Set aside. 


3.Sift together the flour, baking soda,cinnamon,nutmeg,cloves,and salt into a bowl and set aside.


4.In a bowl of a stand mixer fitted with the whisk attachment, or a hand held electric mixer ..combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil/ melted BECEL liquid margarine, and whisk until combined, then whisk on high speed for 1 minute to emulsify.

Added, pumpkin to egg mixture and flour mixtures in three parts

Fold in the walnuts by hand using a rubber spatula

5.Switch to the paddle attachment or( use a spatula) Add the pumpkin/squash puree to the egg mixture and mix on medium speed just until combined.Add the dry ingredients in three additions, mixing just until combined. After each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the roasted and cooled walnuts by hand.

Fabulous little gift of love

See, I missed some spots...oops..

6. Pour batter into your prepared pan.Bake until the cake springs back when touched and a tester inserted in the center comes out clean. 45-60 minutes. Mine took a little more than 1 hour and 10 minutes. Please watch, as it can burn on top, cover with tin foil if starting to get dark on top.


7. Transfer to a cooling rack when tester comes out clean and let the cake cool in the pan for 10 minutes. Run an offset spatula around the edges of the pan, the invert the cake onto the cooling rack. Let cool for a further 20 minutes before serving or wrap tightly in plastic wrap when COMPLETELY cooled and place in the refrigerator up to three days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature.  


I loved this recipe,but I was not so impressed with the MIETTE cookbook. It seems that the international market has been filled with the publishers miss printed books, and it is very confusing even for an advanced baker. Inside the front pages is a little card explaining the printing miss ups.( If you live in the States and Canada and purchased this book on amazon you will be sent the new revised version FREE of charge) Due to Amazon's copy laws. Great for you. 


The rest of us.... Have to suck it up, and measure everything three times and resort to handwriting out each recipe and inserting it into our cookbook.  I did email Miette to let them know exactly what I thought, and they understood my point of view and were very helpful. I as well helped them out with my contacts for products that you can not ship from their contacts list. Good team work!


How to make your own pumpkin puree:

roasted and ready to peel

To make your own pumpkin puree, preheat your over to  400 degrees F or 200 degrees C. Scrub a small (about 4 pounds ) (2 kilogram) sugar pumpkin or butternut squash ( 2 large ) well and wipe dry. Cut up the pumpkin in half and scrape out the seeds or "guts". 

A hand held emulsifier works well here. 

Cut into halves, or quarters and place flesh side down on a greased cookie sheet and bake until soft, about 1 hour. Let the pumpkin cool. Scoop out the flesh of the pumpkin from the skin and process in a mix master/ food processor or food mill until you make a puree. Makes about 2.5 cups

Happy Thanksgiving Everyone. Gobble...gobble....

Gratiis Svergie!! Happy" Bullar "day sweden October 4.2011

Celebration!!

Today is an important day. It's Cinnamon roll/bullar day. It's your birthday, happy birthday to you.lalalalaaa...You can check out my link to my posting of my favorite bullar recipe here:
http://nicoleseguin.blogspot.com/2011/04/maple-sugar-and-black-cardamom-cinnamon.html

Skål/ Cheers
Svergie/Sweden

Love,

Your dearest foodie.

The Danish Invaision..Part 2..Tebirkes-Danish Poppy seed palms

Welcoming..our Danish neighbors...

Part two. There was a lot of response to part one, and I thank you all who came back for the continuation of the Danish Invasion.... This recipe is greatly adapted from Jan Hedh Artisan Bread edited *RK* 10/15/2009 by Petra Holzapfel 


Puff pastry is a beautiful thing. It is a triumph to make correctly, but even if you do not follow the *rules* to an exact T you still can turn out a fantastic puff pastry recipe. I am strictly going on experience here. I have to admit that it was way more successful then I ever thought, and so pretty. I do hope you will try these. They really are quite fantastic, and they would go so well with a nice slice of pungent cheese like aged cheddar and a cup of Earl Grey tea.


Ingredents:


450 grams bread flour
25 grams fresh yeast
240 grams full fat milk
8 grams honey
25 grams egg(½ for the dough mixture) the other half for glazing
8 grams salt
250 grams UNSALTED butter AND
½ egg mixture mixed with a pinch of salt
50 grams white poppyseed's
50 grams black poppyseed's  


Method:


Cool the flour in the fridge for 60 minutes before making the dough.Dissolve the yeast in the cold milk.Combine bread flour,milk,honey and egg in the bowl of a stand type-mixer.Mix on low speed. When the dough comes together add the butter in small bits(small cubes) and salt. Continue mixing in low speed for about 5 minutes. The dough will clear the sides of the bowl and be elastic.


Shape the dough into a ball and put into a plastic bag dusted inside with flour.(a couple tablespoons) wrap dough in bag and leave to set 30 minutes in the refrigerator. Meanwhile....

beautiful dough, ready to roll out

Cut your butter into half inch slaps and lay out onto  a large rectangle or square.of plastic wrap.

butterrrrrrrrrrrrrrrrrr....

Soften the butter using your rolling pin or I used a meat tenderizer. Hit it several times and shape into a 15X15 cm square..or as closely as you can.Put it in the fridge until you are ready to use it.    


Place the dough on a lightly floured work surface. make an X-shaped incision on the top of the dough and roll it out. I followed this link  as it is very easy to follow http://www.ibiblio.org/expo/restaurant/techniques/pastry.html and will give you much needed guidance.

Place the cold butter in the middle of your rolled out dough and fold over the ends. The butter should be completely covered. Pat into a rectangle. I found that I just kept folding the dough over each time the butter was being worked in. I think as long as you keep folding over the dough and working in the bitter, you will achieve puff pastry. I did, and it was really not that difficult. 


Form the dough into a little loaf and place the dough back into the floured plastic bag and leave in the fridge for another 30-40 minutes.Meanwhile, line your baking trays with baking paper and mix your poppy seeds. Lightly beat your (half egg) and set aside.

it does not have to be perfect. 

roll the sides together like a scroll

Remove your dough from the fridge and cut the dough in half. You can re-cover the dough and set it back in the fridge while you roll out the first half. Roll out part one into a long rectangle, and with a sharp knife slice into somewhat  equal stripes. Then roll them together into little scroll rolls.

Look at all those lovely layers

Place on your baking paper lined baking trays.Continue with second half. Place in a luke warm draft free location in your kitchen and cover with clean kitchen towels until double in size. With a pastry brush base the palms with the egg wash and sprinkle the poppy seeds on .Preheat your oven to 220 degrees C or 428 degrees F and bake for 18-20 minutes until golden. Remover from baking tray and cool completely. Best served on the day they are made.  

right out of the oven

Give these a go. It is always fun to try a difficult recipe. Sometimes you learn more from your mistakes, then the you ever thought. That is how I grow as a cook/baker. I hope to keep on making mistakes and inventing new ways to create simple, but yet interesting available recipes to you all. Have a great weekend.

. Got MILK?? We apparently don't..welcoming our neighbors to the south.....

MMOOOOOOOVE ON OVER, WHAT NO BUTTER!

Get it where you can. This a Finish brand VALIO, but a superb quality

Wait a minute I have a confession to tell you. I am hoarding butter. Salted, and unsalted. I don't care where it comes from, but I am not sharing. Currently Sweden is on a massive shortage of butter. Well, the cream actually. It seems, the researchers of the world have made a remarkable discovery, that BUTTER is actually good for you. Yep, go figure we can eat the stuff in droves! So..... to make a long story short. Up went the demand in Sweden, and the poor little dairy farmers, just can not keep up with demand.

There's a few factors to why we are in such a funk, at this time of year, (this has happened in December..Christmas baking...) but now in the fall. Some people ask why? Why so  little cream available to the butter industry. (Here is a link to an English article http://www.thelocal.se/36412/20110928/  Normally dairy cows in the summer produce less milk. Giving less whole fat cream needed for the production of butter.

Now the largest Dairy producer ARLA has informed the population that Arla are in the process of shipping cream from Denmark to help the Swedish butter shortage, and the little cream Swedish cows are producing will go to making Swedish butter, but our whipping cream will defiantly be coming from our neighbors.

I thought to welcome our lovely neighbors I would make my first attempt at baking Danish Poppyseed rolls better known as TEBIRKES. (will post at a later date...(hint...hint... tomorrow).

MUMSIGT....look at all those layers. I am so proud of these..

If your reading this in Sweden, snatch up a fridge full of butter, as this is expected to go on for at least another 4-6 weeks. Here's a little photo of the first batch still baking in the oven. See you tomorrow and I wish I had smellavision right now....my kitchen smells just fabulous. A loaf of sourdough is next in line for the oven......See you later..
If you live in the area, all the ingredients are available at our local store. Tempo Rävlanda stationsvägen Rävlanda. You will always find helpful and friendly service with proprietors Maria and Tomas.  

Spicy Root and Lentil Hot pot with Swedish lake Crayfish and Chipotle cream

what colors, flavors,textures. It's a fusion of goodness.

It's true. If you have not heard.... it is the autumn here. The leaves on the trees are turning those fabulous colors of reds and golds. There's a  familiar  sound of crunch under every step you take on your daily outings. The weekend markets are full of parsnips, carrots, potatoes of a trillion varieties. The lovely ears of fresh corn on the cob, the last berries of the season all begging to come home with you.

can not go wrong with home grown vegetables and organic 

This past weekend I spent in Varberg on the coast of western Sweden with the Goat as he played the Oktoberfest there. We took a lovely walk along the coast up to the towns center and as it was the weekend, and the local farmers market was in full swing. I could not pass up the opportunity to score, organic just picked home grown vegetables.

I like to mix a lot of different tastes and textures in my cooking. Especially when I am cooking vegetarian. I really have to give myself two thumbs up on this new discovery as I truly blew my socks off with just how good this combination is. I hope you will be able to find the time to make this in your part of the world. Would love to hear what you think. I realize it will be difficult for many to find KRÄFTOR (Swedish lake crayfish, but you can always use shrimp or a sweet flavored white fish or just have it with out.

For the curry:
1 large yellow onion
2 tablespoons of olive oil or vegetable oil
2 garlic cloves peeled and sliced
700 grams Potatoes, peeled and cut into large chunks
4 large carrots, peeled and sliced into large pieces
2 medium sized Parsnips, peeled and sliced as the carrots
1 liter of vegetable stock
100 grams red lentils

4 tablespoons of PATAKS  BALTI Tomato and Coriander curry sauce  available at fine Asian stores or if you live in Sweden www.englishshop.se or any of your favorite powdered curry. ATTENTION: Add one tablespoon at a time until you get a level of curry you like. 
1/2 cup flat leaf parsley chopped

Swedish Kräftor ie: Swedish lake grown crayfish with dill flavor gives this dish a depth of flavor and the sweetness helps cool the heat in the curry. Fantastic combination.


How to CHIPOTLE CREAM:


1 small container of cream fraiche, sour cream if you have too
2 tablespoons of hot chipotle paste available in the Mexican section of your local grocer. (In Sweden available at Ica made by Santa Maria.)http://www.santamariaworld.com/Produkter/Texmex/#!/chipotle-paste/


Add your chipotle paste directly to the cream fraiche stir and dollop your curry.Taste add until you get the flavor you like. Chipotle has a smoky flavor with a little heat attached. As always use a little at first and taste, taste, taste as you go. It is your best friend in the kitchen.


How to curry:


1.Heat oil in a large heavy bottomed pan and cook the onion and garlic over medium heat. Keep stirring as, you do not want to burn the garlic. If you think the heat is too high turn it right down, and allow the onions to cook until transparent and some what soft. 

looking good. Soon it will be time to add the vegetable stock

oh just lovely it is coming together nicely

2.Add in the potatoes, parsnips, carrots and stir. Let the root vegetables get some color on them if possible. Control your heat, as root vegetables have a lot of sugar in them, and they will tend to get stuck to the bottom of the pan, and burn. Add in your curry paste/powder. Stir and then proceed to add in the vegetable stock. Let it come to a boil, then turn down the heat  to low and add in your lentils. Cover and let cook for 20 minutes stirring occasionally. Make sure it is on low so you do not burn the bottom. 

creamy,full of flavor fantastic.

It can take more than twenty minutes depending on your size of potaoes and carrots. I like to break a few of the potatoes up as it is cooking to help give the curry a more thicker consistency. When your root vegetables are to your likeness. Add in your chopped parsley and even better with coriander. Serve in bowls. Top with crayfish/shrimp/fish and chipotle cream and serve. A lovely, lovely dish. Enjoy.

When Life gives you lemons....make lemon tart!

It's a little cloud of lemony goodness to make all your troubles temporarily disappear. I promise.

 It's one of those days. It's a day when you need to just stay in bed and pull the blankets up over your head and call it a day. Last week, hurricane Katia decided to come visit us here on the west coast of Sweden. I guess she liked it here so much that she invited her grandma cranky pance to visit and bring her  rainy disposition with her. You think since us Scandinavians are heading into fewer and fewer hours of day light, that mother nature would hold off on the rain. Would it be to much to let us have a few days of glorious vitamin D days, before we are walking zombies amongst the darkened afternoons? 

The availability of lemon pie recipes out there is abundant.I really like the recipe from Rose Levy Beranbaum's The Pie and Pastry Bible (SCRIBNER) via www.joyofbaking.com

It is a mix between sweet, flaky and sour.The three best combinations ever.

This pie is an great beginner pie recipe. As it is an "open faced" pie with more work done by normal kitchen equipment then your own hands so to speak. Give it a go when your feeling a little down, and I hope your little tart/pie will pick you up from your dreadful feeling day.

Sweet Pastry Crust:

1 1/2 cups (210 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 (50 grams) granulated white sugar

1 large egg

How to Sweet Pastry Crust:

In a separate bowl, sift or whisk together the flour and salt. Set aside. Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated.Don't over mix or the butter will separate and it can lighten in color.Add the flour mixture all at once and mix just until it forms a ball. I found mine to be a little more sticky so i did need to add a  couple of pinches of more flour.Do not over work the pastry as it will be hard when baked. 

tartlets 

Have ready your little tart pans with removable bottoms or a large 8-9 inch (20-23cm) pan with removable bottom. On a lightly floured surface, roll out the pastry into a large enough piece to fit over your tart plate or if making tartlets you can divide the dough into equal portions to roll out measuring the dimensions  of your tart forms. I used 10cm tart forms. I got ten tarts from this recipe.

To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll( always roll from the center of the pastry outwards to get uniform thickness).To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be an inch larger than the pan.

pretty, and evenly distributed 

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin,dusting off any access flour as you roll. Unroll on top of tart pan. Never pull pastry or you will get shrinkage(shrinkage is caused by too much pulling of the pastry when placing it in the pan).  Gently lay in the pan and with a gentle touch use either a small scrap of pastry dipped in flour to press the dough into the forms or use your middle finger and ring finger to gently press the dough uniformly into the pie/tart form. Prick bottom of dough this will prevent the dough from puffing up as it bakes. Cover with plastic wrap and chill in the fridge for 20 minutes so the butter can chill and the gluten can rest in the flour.

you can keep this rice in a tight sealed container and reuse many times

Preheat the oven to 400 degrees F 205 degrees C  and place the rack in the center of the oven. Line the now chilled tart/pie form with baking paper or tin foil and either using  uncooked rice, beans, or baking weights completely cover the entire surface so it is evenly covered.Bake the the crust for 20/25 minutes or until the crust is dry and lightly golden brown.

For the lemon curd:

3 large eggs

1/3 cup (80ml) fresh lemon juice(2-3 lemons) DO NOT USE BOTTLED LEMON JUICE

3/4 cup (150 grams) granulated white sugar

4 tablespoons(56 grams) unsalted butter, at room temperature and cut into small pieces

1 tablespoons (4 grams) lemon zest

why it is important to strain your filling and whisk at a very low heat. curdling is not the end of the world

strained and whisked in butter, lemon zest, Just waiting for the meringue and the second final bake

While the crust is baking make the lemon curd. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs,sugar, and lemon juice until blended. Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick. This happened quite quick for me. Like 2 minutes. In the original recipe is states that this will take 10 minutes, so if it takes o minutes or ten. Just keep whisking and watch the temperature. It will come together. Remove from heat and immediately pour through a fine strainer to remove any large egg bits or seeds that slipped pass you.(It should be thick like a hollandaise or sour cream) Add the chopped butter and whisk into the lemon curd until completely melted. Add the lemon zest and immediatrly pour the lemon curd into the baked pre-baked pie/tart forms.Reduce the heat in the oven to 350 degrees F 177 degrees C.Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center. Do not let it brown or burn.

Meringue:

4 large egg whites

1/2 cup  (130 grams) white granulated sugar

1/2 teaspoon of cream of tartar (in Sweden you can find it here www.englishshop.se in the baking section).

Soft, sticky and sweet clouds of goodness

Meanwhile, in a clean bowl using a electric mixer hand held or stand mixer. Using the whisk or beaters attachments. beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form. Using a a spoon, place dollops of the meringue over the entire surface of the hot lemon curd, starting at the outside edge of the tart. 

Press gently so that you do not  get any "weeping" when the meringue shrinks away from the edges and moister from the curd and egg whites develop. 

Can this be any better ? Simple, yet so satisfying. Good food does not have to be complicated.

(Make sure the meringue comes right up to the crust and there are no gaps between the crust and the lemon curd). Then, with the back of your spoon, gently press down on the meringue to get rid of any air pockets and to make sure the lemon curd is covered with the meringue. If desired, swirl the meringue making a few decorative peaks. return the tarts to the oven and bake for about 10 to 15 minutes or until meringue has nicely browned.

Remove from oven and place on a wire rack to cool, away from any drafts. when cool serve or else cover and refrigerate.

Makes a large tart/pie to serve 6-8 or 10 10cm tartlets.

Note: I use toothpicks in the finished pie/tarts and then cover with plastic wrap to protect the sticky meringue from the plastic wrap. Can easily last a few days in the fridge if you need it too, but best served the day it is baked.

Lovely Home Baked New York style Bagels via Brunkebergs Bakery Stockholm

my very first attempt at New York style bagels from my very own kitchen

The scent of fresh bread filtering the air in my kitchen, always makes me glad. The wishing I could share that exact moment with a  trillion people repeatedly fills my mind and heart. I do not know why I LOVE
to share my food with people. It is like a drug for me. To make people happy with my baking and cooking.The act itself truly fills some sort of void in me,and I  hope it never goes away.

I have a personal challenge to bake and cook as many recipes from the years of subscribing to Elle Mat&Vin magazine, and this particular recipe comes from one of their more newer issues. Jan-Mar "NR 1 2011 VINTERMYS (wintercozy) issue.

Brunkebergs bakery is a top of the line bakery with a traditional, but yet artisan quality and is famous for many lovely breads and of course these bagels.You can check out their website here, but it is only in Swedish http://www.brunkebergsbageri.se/ New York is a long ways from Sweden, so I do hope they do you justice, because they are fantastic, and better yet. They came from my kitchen.

BRUNKANS BAGELS


Step one:


for the batter stage:


300 grams of water
25 grams of yeast
300 grams of bread flour with a high protein level
30 grams of honey


Step two:
the batter dough
300 grams water
30 grams vegetable oil
25 grams yeast
800 grams bread flour with high protein level
15 grams sea salt
egg for egg washing
sesame seeds, poppy seeds or what ever you like on your bagels
corn flour for dredging as much as you need i used about 1/2 cup or so of each 


Method:

step one batter process

Using your stand mixer is best here. You can make these by hand but you need to work the dough for a very long time at each step as it needs to have a lot of "elbow grease" to break down the gluten and make a smooth and elastic dough. 


Mix the ingredients from step one into a batter, and let sit at room temperature for at least two hours in a draft free spot or in the fridge over night.
Step two:

step two after two hour rising 

Blend the batter from step One with all the other ingredients minus the OIL AND SALT. work the dough in your stand mixer using the dough hook for 10 minutes, or by hand for at least double the time equaling 20 minutes of good hard kneading. Add in the vegetable oil and the salt and work the dough for another 10 minutes in your stand mixer or by hand for another 20 minutes of hard kneading.THE DOUGH SHOULD BE SILKY AND ELASTIC. Let the dough sit in a large bowl to rise for at least one hour.

twenty little pieces ready for rolling

rolled and proofing for 30 minutes

whooohooo  reminds me of a certain dough boy:)

After the dough has risen for the full one hour. Dell out twenty equal size pieces. Roll the pieces into 30 cm balls. Prepare your baking sheets with baking parchment paper that has a generous amount of flour sprinkled over the entire surface. Lay your rolls 3-5 cm apart and toss around the balls gently so they are slightly covered in a light dusting of flour. Let them sit covered with loose fitting plastic wrap to sit and rise for another 30 minutes.
Meanwhile as they are rising. Set out your cornflour, and toppings ie: sesame seeds, poppyseed in their own bowls. Set aside. Whisk up your egg wash in a small bowl and have your pastry brush close by.

it works use what you can from home is sometimes the best investment

Fantastic, are they not?

cornflour for the bottoms and white sesame seeds and white poppyseed  for toppings

dusting the bottoms in corn flour 

After the 30 minutes have passed. Use your finger to poke a indent into  the roll, and using a round cookie cutter or cannelloni tube(I used one of Lilla A's toys) to remove the center and give you the bagel shape you want. Remove the "centers" and place them to the side. Bring a large pot of salted water to a boil, and have some sort of draining rack prepared. I used my oven rack and a large four sided baking tray.Using a slotted spoon add no more than 4-5 bagels at a time and let them cook for ONE minute on each side. Remove with the slotted spoon and let drain and slightly cool.Preheat your oven for 225 degrees C or 437 degrees F.


Using your pastry brush. Brush a little bit of egg wash over the tops of the boiled bagels and as they are still somewhat moist from boiling. Dip the bottoms into the corn meal and dip the egg washed tops into your desired toping. Covering as much as you desire to have. Set back onto your floured baking sheets you used for the proofing stage. Continue to boil and drain, egg wash and cornflour, roll toppings on all the bagels until completed.

ready for the oven

Bake in a preheat oven for 15-20 minutes. I baked mine for a little longer as I have a very old stove. Watch them, they should have a nice golden color to them.

look at that beauty crunchy on the outside and soft and sweet in the inside.

wow, finely my very own bagels.proud I am.

NOTE: I was kind of nervous when they came out of the oven, as they seemed hard... BUT AS THEY COOLED THEY BECAME MUCH SOFTER AS THEY SHOULD BE. I recommend that you stay close by and remove them when they are just golden. Better to be safe then sorry.... Let them sit to cool for 10 minutes and fill with what ever filling you desire. From cream cheese and smoked salmon to just butter and jam. Enjoy and happy bagel baking.  Eat after cooled and store in a well sealed bag. Will stay fresh for two days, but then you will need to either toast them or reheat in the oven. These freezer  extremely well, and can go from freezer to oven-toaster. It is better to slice them in half if you choose to use the straight from the freezer to toaster method.

Chocolate Pudding Squares on a rainy Tuesday afternoon

It's pouring outside, and Lilla A is home, and under the weather. Fever and a very tired little mommy. I am swinging it solo these last few days, as The Goat is off to Scotland to play a wedding in the famous Dundas castle outside of Edinburgh.
( http://www.dundascastle.co.uk/) I tell you jealousy is on the tip of my tongue. Yep, mommy at home with the sick child and pappy out rock'n'rollin'. Gee, I am feeling a little redemption going on in my kitchen. Pretty pudding all to myself that you can eat with your fingers. Who needs a 5 kilometer drive way anyways?


This pretty little gem comes from the newest book called Chewy,Gooey,Crispy,Crunchy by Alice Medrich. After reading the book from front to back, studying every little detail. I now bake much differently then I did before. I have discovered that you do need to pay attention to all the little things, and really, REALLY listen to what the authors say in their directions. Stir to just combined, use a whisk, level out your flours, use only the right percentage of cocoa called in the recipe. It can and will either make or break your baking project.


 I highly recommend this book to any baker out there.You will learn so many valuable tips on being a more successful baker.This three layer little beauty, has such depth of taste and texture. The soft creamy pudding and the kick of the bittersweet chocolate layer and then the crunch of the brown sugar shortbread-ish caramel flavored cookie bottom. Great bar, and completely different way to serve up pudding. 


Chocolate Pudding Bars via Alice Medrich (artisan)


Ingredients:


For the crust:


7 tablespoons butter, melted and still warm
1/4 cup (1.75 ounces) packed brown sugar
½ teaspoon pure vanilla extract
3/8 teaspoon salt
1 cup (4.5 ounces) unbleached all purpose flour
2 ounces semisweet or bittersweet chocolate, chopped, or purchased chocolate chips or chunks

  
For the filling:


1/4 cup (1.75 ounces) sugar
1/3 cup (1 ounce) unsweetened coca powder ( I prefer natural)
2 tablespoons cornstarch
1/8 teaspoon salt
1½ cups whole milk
½ cup heavy cream
5 ounces semisweet or bittersweet chocolate with up to 62% cacao, finely chopped
1 teaspoon pure vanilla extract

1 tablespoon dark rum( I used Amaretto)Because I love the almond flavor with chocolate.

Method:


Line a ) inch square metal baking pan, the bottom and all 4 sides lined with foil-Light bulb  moment: flip your pan over and cover gently the bottom of the pan and about 2 inches over the sides. Slowly and gently ease off the foil and insert into the pan.


Preheat the oven to 350F or 177C. Position a rack in the lower third of the oven.

To make the crust:  In a medium bowl, combine the melted butter with the brown sugar, vanilla, and salt.Add the flour and mix just until blended. don't worry if the dough seems too soft or oily, this is normal.Press the dough evenly and smoothly over the bottom of the lined pan. Bake for 15-20 minutes, until the crust is deep golden brown at the the edges. Remove from the oven and immediately sprinkle the chocolate over the hot crust.

It goes quite quickly

Let stand for 2-3 minutes to melt the chocolate. Use a pastry brush or rubber spatula to spread the chocolate over the surface of the crust in a thin but thorough layer.Let the crust cool and then refrigerate it until the chocolate is set.


To make the filling:

In a heavy medium-large saucepan, whisk the sugar, cocoa, cornstarch, and salt to blend. Add about 3 tablespoons of the milk and whisk to form a smooth paste. I needed to add a little more than 3 tablespoons to make a nice paste.Whisk in the remaining milk and cream. Heat the mixture over medium heat, stirring constantly with a flat-ended heatproof spatula or wooden spoon and scraping the bottom, sides, and corners of the pan until the pudding thickens and begins to bubble at the edges, 5-6 minutes. Add the chocolate, vanilla and the rum...(choice of liquor) stir a bit faster to smooth out the pudding, cook the starch, and melt the chocolate, about 1½ minutes.


Scrape the hot pudding onto the crust and level it with one or two strokes of the spatula. Let the pudding cool, undisturbed(without mixing, jiggling, or spooning out a taste), at room temperature for 1 hour. Refrigerate the pan, uncovered, until the pudding is completely cool.Cover it and chill for at least several hours or overnight. Use the edges of the foil to lift the the bars from the pan and transfer to  cutting board.


Cut into twenty bars or use a cookie cutter to cut out shapes. Store the leftovers in the refrigerator as you would with pudding. 

For the love of Pudding!

 I have to admit these are fun, and festive to make. They can be made in advance and served at any form of party you will have. This one is for the pudding lovers out there.