Almost Barefoot Contessa: Orange Pound Cake

Last weekend was my birthday.  Another year closer to being really over the hill.  I can't believe how old I FEEL.

I spent my birthday on the west side.  The Help drove me and TheRents out for a Costco run.  We had lunch at The Blue Room.  I even made it in time to go to my favorite yarn store.  All in all, it was a great day.  But there was one thing missing:  birthday cake.


OllieMama keeps raving about the carrot cake at Costco, but I did not see any when I was there.  I saw some large red velvet cupcakes, but no carrot cake.  It didn't matter because I didn't feel like having carrot cake anyway. 

I came home from Kona, exhausted, but decided to make my own birthday cake.  I felt like something citrus-y so  I made orange pound cake.  I made a half recipe of the mini loaf pan version. . .only because I figured I'd be expected to share some.

This cake has been adapted from the Barefoot Contessa's recipe.  I leave out the orange zest, and I use large eggs, instead of extra-large eggs.  Because I usually use local navel oranges, the zest is not the perfect orange color found on supermarket oranges; it is a green-gold color, which, in spite of the added flavor, does NOT look appetizing in a cake.  I guess my inability to bring myself to pay the premium for extra-large eggs is why I just use large eggs. . .it's what I buy. The icing is also thicker with my recipe than with the original recipe.  I like the icing to slowly ooze down the sides, not run down in a thin shell.

 click on recipe title for printable recipe

Almost Barefoot Contessa:  Orange Pound Cake

     2 c butter, softened
     5 c sugar, divided per recipe instructions
     8 large eggs
     6 c flour
     1 tsp baking powder
     1 tsp baking soda
     2 tsp salt
     2 c orange juice, divided per recipe instructions
     1 1/2 c buttermilk
     2 tsp vanilla
     4 1/4 c powdered sugar
    
Preheat oven to 350 degrees.  Grease and flour 8 mini loaf pans or 4 4 x 8" loaf pans (or 4 mini loaf pans and 2 4 x 8" loaf pans).  Cut parchment paper to fit bottoms of pans.  In a medium bowl, sift together flour, baking powder, baking soda, and salt.  Set aside.  In a small saucepan, combine 1 c sugar and 1 c orange juice.  Set aside.  In a medium measuring cup, combine buttermilk, 1/2 c orange juice, and vanilla.  Set aside.  Cream butter and 4 cups sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture.  Divide mixture among pans.  If using mini loaf pans, use 4 level #10 dishers per pan.  Bake 42 minutes for mini loaf pans or 55 minutes for 4 x 8" loaf pans.  While cakes are baking, heat orange juice & sugar mixture until sugar dissolves.  Set aside.  Let cakes cool 10 minutes in pan.  Remove loaves to wire rack set over a shallow pan.  Pour warm syrup evenly over each loaf.  When completely cool, make icing by combining powdered sugar and 6 tbsp orange juice.  Pour over cakes and allow icing to dry and harden before wrapping or serving.

Mini Brioche

Several monumental things happened for D1 in the past two weeks.  First of all, she finished her college applications.  I guess we are now entered into the waiting game.

Second, D1 finally got her provisional drivers license.  I feel like it took her forever.  Unlike me, D1 was in no rush to drive so didn't do much practicing until I actually made the road test appointment.  In six months, if she remains in good standing as a driver, she'll be able to exchange her provisional license for the "real" one.  It occurred to me that six months will be about the time of graduation.  Yikes!

Third, D1 turned seventeen.  My, how time flies.  I'm getting old.  Seems like it was just a few months ago that I was taking her to preschool.

Unlike last year, D1 didn't want a fancy party.  Perhaps she realizes that she will be leaving Hilo within a year.  I dunno.  But she opted to celebrate her birthday with family.  Mr. Dependable took her out to her favorite restaurant, and we will go out to her favorite Japanese restaurant for dinner later this week.  Talk about having a good life! 

Since I wasn't invited to the Mr. Dependable dinner (not that I'm grumbling because I'm NOT), I stayed home and made brioche.  I was watching one of the Anthony Bourdain shows (Layover?), and when he walked past a bakery, the brioche caught my eye. 

I'm really not big on French cooking.  They use too much of the vile condiment, but the breads are a different story.  I love the egg-y-ness of brioche and the citrus-infused dough.  Mmmmmm.  I saved some for the Ds to have for breakfast. . .since I'm so nice.

click on recipe title for printable recipe

Mini Brioche

     1/3 c water

     1/3 c butter

     5 eggs, divided

     3 1/2 c bread flour

     1/2 c sugar

     1 t salt

     Zest of 1 orange or lemon

     2 1/2 tsp yeast

     1-2 tsp vegetable oil

     2 tsp turbinado sugar, optional

Place water, butter, 4 eggs, bread flour, sugar and salt in the bread machine pan.  Sprinkle zest over all.  Make a small well in ingredients and add yeast.  Set bread machine for dough cycle.  Just before dough is done, pour vegetable oil into a large bowl.  Coat bowl well (all except the area within an inch of the rim) with vegetable oil.  Place dough in greased bowl, turning to coat dough evenly.  Cover with plastic wrap and chill at least 4 hours.  Grease eighteen 2 1/2" fluted tart pans (if not available, grease a baking sheet).  Divide dough into 18 equal pieces (If not using tart pans, form each piece into a ball, place on prepared baking sheet, and follow rising, egg wash, and baking instructions).  From each piece, remove 1/4 of dough.  Shape larger portion into a round ball.  Place in prepared tart pan.  Roll smaller dough portion into a teardrop shape.  Poke a hole in center of dough.  Place small teardrop-shaped dough into indentation.  Repeat for remaining 17 pieces of dough.  Let rise 1 hour.  Preheat oven to 350 degrees.  While oven is preheating, beat remaining egg well and brush over dough balls.  Sprinkle turbinado sugar.  Bake for 20 minutes or until golden brown.  Remove from tart pans immediately.

Feels Like Fall 2: Mini Dutch Apple Tarts

It was great to feel "back to normal" by mid week.  I was still a little queasy and weak when I went to work on Monday, but by Friday, I was BACK!  Both Ds spent a day out of school this week with miscellaneous ailments, but both of them seem BACK as well.  Unfortunately, by last night I felt under the weather again...sinus-y, scratchy throat, cold sore...yet totally different symptoms than the previous week.  I was hoping to begin the fall season with good health, but perhaps 2 out of 3 of us being healthy isn't too bad.

In a few weeks, the first quarter of the school year will be ending.  Most of my students are passing, and I have been pleasantly surprised at how they have been willing to rise to the challenge of SpringBoard.  This commitment to working steadily at something difficult will serve them well in the future.

Speaking of working steadily, The Help was extremely busy this week.  He took on the daunting project of cleaning the fishpond filter.  In spite of having a UV sterilizer, the fishpond had been looking rather dirty recently.  He also ordered new gaskets for one of the pool controls, cut back the bambusa chungii clump in the back yard, took my car for a safety check, and was finally able to pick up his car from the dealer in Kona.  He made a second trip to Kona on Saturday to take me to Costco and shoot the high school football game.  Whew!

Since he was already on the other side of the island on Wednesday, The Help made a quick stop at Costco to pick up provisions.  I told him to buy a tray of apples, and he came back with SweeTango apples for us to try.  I never heard of SweeTango apples before, and after eating them, I can honestly say I didn't care much for them.  I prefer a sweeter, crisper apple like Fuji or Envy.  SweeTango is known as an extremely juicy apple, but I guess juiciness is not a characteristic I value in an apple.  So not wanting to have to force myself to eat a dozen "not my cup o' tea" apples out of hand, I decided to make some type of dessert with the apples, after all, my fresh apple cake has become my most popular blog post.

TBH, I am really not much of a pie person.  I hate to make the crust.  I am not good at rolling out the dough in to a flat, even disk.  My rolled-out crust dough often is scraggly and has pukas (holes) everywhere.  While I don't like to get my hands dirty, pressing a crust into a pan is preferable to the whole rolling out process.

Perhaps that's why I've taken so well to mini tarts.  A few weeks ago, I posted a recipe for Chinese egg custard tarts.  I actually enjoy making those tarts because they seem like they are a lot of work when they really aren't so difficult.

These mini Dutch apple tarts really aren't the hell work they seem to be either.  The crust comes together so quickly.  The filling is also easy to prepare.  While the posted recipe doesn't make a lot, my suggestion would be to at least double the recipe if you plan on serving this to more than 4 people. 

click on recipe title for printable recipe
Mini Dutch Apple Tarts

Crust:  1 1/2 c flour

            1 tbsp sugar

            1/2 c cold butter

            2 tbsp cold Crisco shortening

            1 egg

Filling:  2 apples, chopped (best to use at least 2 different types)

             1/4 c sugar

             1/2 tsp cinnamon

             1 tbsp minute tapioca

Topping:  2 tbsp sugar

                3 tbsp flour

                1 1/2 tbsp cold butter

For crust, combine flour, sugar, butter and Crisco in the bowl of a food processor.  Process until fine crumbs form.  Add egg.  Process just until dough holds together.  Turn dough out onto lightly floured surface.  Knead 15 seconds.  Divide into 18 pieces.  Press each piece into a 2 1/2" mini tart pan.  Place on a flat baking pan and chill while preparing topping and filling.  In same food processor bowl, make topping by combining all ingredients.  Place in a small bowl and keep chilled.  Preheat oven to 375 degrees.  Make filling by combining apples, sugar, cinnamon and tapioca.  Divide evenly among tart shells.  Spoon topping over filling.  Place on foil/parchment/silpat lined baking sheet.  Bake for 25 minutes.  Let cool on rack (in tart pans) for 10 minutes.  Carefully remove from tart pans and leave on rack to cool completely.

Makes 18.

Mini Rainbow Cupcakes with Tie Dye Buttercream Frosting

Happy day of Christmas Eve!!!  I think I've been a good kat this year, so I'm hoping Santa brings me something good.  If Santa decides to pay us a visit, he may get lucky and get some of these:  mini rainbow cupcakes with tie dye buttercream frosting.

The mini cupcake journey is taking me on an interesting ride.  I first blogged about these when I made some for Halloween.  The Halloween ones were made with Betty Crocker's golden vanilla cake mix and frosted with Kick Ass Frosting, a cooked cream frosting.

This time, I used Betty Crocker yellow cake mix, and did the tie dye technique with buttercream frosting.  I found that the cupcakes I made in the 2 oz portion cups needed to bake for 19 minutes (golden vanilla baked in 15 minutes and devil's food baked in 19 minutes), and I was able to make 33 cupcakes with 1 box of the Betty Crocker yellow cake mix (Betty Crocker golden vanilla and devil's food cake mix made about 40 each).  

cross-section

At the urging of D1, we made a version of rainbow cupcakes, a much blogged-about creation at a whole bunch of different websites.  These cupcakes were intended to reflect the colors of Christmas, red, green, and gold, but the red turned out less than red.  Upon the advice of a coworker, I ordered a different type of food coloring, so I'm eagerly anticipating its arrival to see if it will yield a more "red" color.  Of course, along with the Christmas gift I ordered for D2, it will arrive AFTER Christmas.  Stay tuned. . .

This was my first attempt at tie dye frosting.  I followed the tutorial here.  Thank you, Mel!  I should have used the 1M tip instead of the open star tip, but I was so caught up in doing the tie dye frosting that I could not be bothered with changing the tip (The Help did the frosting of the cupcakes for me, so all the frosted cupcakes seen in this post are his handiwork).  He used to work at a "European" restaurant in Aina Haina, so he does have some kitchen experience.

This week's recipe is my go to recipe for buttercream frosting.  It is an adaptation from the version in the Cake Mix Doctor cookbook (one of my favorite cookbooks).  I've made it often, but given my climate, I've found that I have consistently needed to add a bit more powdered sugar to get the right consistency for piping in a pastry bag. At some point, I tried to go with less liquid, but it was easier to start with the additional powdered sugar.

click on recipe title for printable recipe
Buttercream Frosting

(adapted from the Cake Mix Doctor)

     1/2 c butter, softened

     3 3/4 c + 2 tbsp powdered sugar, sifted

     3 tbsp milk

     2 tsp vanilla

Beat butter on low speed for 30 seconds.  Add remaining ingredients.  Beat on low speed for a minute.  Beat on medium speed for 1 minute.  Makes 3 1/2 c frosting.  

If you are still with me, I'm also going to share a few helpful tidbits here:

*A box of Betty Crocker yellow cake mix will divide nicely into three 1 1/4 cup portions.  This is helpful if you are making cupcakes for people who want a "rainbow" effect.  

*If making 1-color mini cupcakes (not rainbow), use 2 full #60 dishers to fill each cup

 *Rainbow mini cupcakes are a pain in the ass, but its much easier/neater if the divided batter is placed in plastic ziploc bags and squeezed into each baking cup.  The Help and D1 both insist that using a disher is downright ridiculous.

*The frosting recipe will make enough to frost anywhere from 36-50 mini cupcakes.  Using a smaller tip will allow you to frost 50

*The frosting recipe will make enough to frost anywhere from 36-50 mini cupcakes.  Using a smaller tip will allow you to frost 50 cupcakes, whereas using a 1M tip will frost about 36 cupcakes. 

*The 1M tip produces the frosting pattern seen in the picture on the left.

Since the last post, where I commented about the tragic events in Newtown, Hawaii has experienced its own tragedy.  Our beloved senior senator, Daniel Inouye passed away in Washington, D.C. He was a iconic figure in both Hawaii and Washington political scenes.  Our entire nation will miss him dearly.  Now to watch and see who disrespects the honorable senator's wish for his legacy.

Mini Cupcakes with Kick Ass Frosting (for Halloween and Anytime)

Halloween will be here soon.  A few weeks ago when we were in Honolulu, both Uncle Kevo and Aunty Renee suggested Party City in Iwilei as THE place to get Halloween costumes.  Aunty Renee said it was much easier to navigate through than the branch in Waikele, and she was right.  In spite of people congregating in the aisles, there was still ample room to pass (not like KTA!). We only had to go there twice for D2 to select her costume.  D1 and I ended up buying things too.

I always stress over what to send with the Ds (when D1 was younger) for class treats.  When I was younger and optimistic, I tried to send pencil and eraser packs instead of candy.  Now that I'm older and wiser, I send what D2 can easily carry.  Last year she took mini bags of popcorn.  I'm not sure what she will be taking this year.  While I'd love to send her with these cupcakes, I don't think she would appreciate having to carefully transport them.  Too bad because I know her teacher would love them.  I'm not even thinking about her classmates!

I first got the idea for these from my niece Jacy.  She posted a pic on Facebook of some micro cupcakes she made in the ketchup-sized cups (1 oz).  It was Jacy who sternly warned me about not going beyond half-full when filling the portion cups.  Thinking that a micro-cupcake was too small, I decided to use the 2 oz cups.  I took these to a work meeting, and they were a hit.  People ooohhed and aaaahhhed when they saw them, and once they took a bite, I was bombarded with questions.

I was outed!  I was forced to admit that I used cake mix from a box (Betty Crocker golden vanilla in the pics).  Feeling rather shitty, I retreated to my office to hang my head.  I noticed an email was waiting for me.  It was from one of the bosses.  FarcK!!!  Now what???  To my surprise, she asked me for the frosting recipe, deeming it "kick ass".  She said cake is really not worth eating unless it has frosting.  I had to agree.  She also asked how to make the cupcakes in the portion cups.  When we got to the filling part, I explained, "half full".  She then called me an optimist.  Hah!!!  I didn't dare tell her my reaction to seeing her name in my inbox!  I just repeated, "half full".

Happy Halloween!  And thank you, Jacy.

click on recipe title for printable recipe
Mini Cupcakes

     1 box cake mix, any flavor
     33-40 2 oz. paper portion cups

Preheat oven to 350 degrees (or whatever the box says).  Prepare cake mix according to directions on box.  Fill each paper portion cup half full.  Do not fill any more!  Place filled cups on a baking sheet.  Bake 15-19 minutes (depending on cake mix).  Remove to rack to cool.  Frost when completely cool.

Kick Ass Frosting

     1 c milk
     1/4 c flour
     1 c butter, softened
     1 1/2 tsp extract
     1 c  + 2 tbsp powdered sugar, sifted

Combine milk and flour in a small saucepan.  Cook over low heat, stirring constantly with a whisk, until thick. Remove from heat and cool completely.  Cream butter until light and fluffy.  Add cooled milk mixture and blend well.  Add extract.  In 3 batches, add powdered sugar.  Beat 10 minutes or until frosting comes together.

Christmas Food: Mini Fruit Cakes

There's some perennial joke about fruit cake. . .that there is really only one and people keep re-gifting it to each other.  In a way, I kinda believe it.  I remember seeing the red tin at Christmas, no doubt sent by some friend or relative on the mainland.  I remember how the only one who would touch it was AE.  I thought it was disgusting to see all the fruits stuck together with the dark brown cake.  I much preferred the "local" version of fruit cake, which was less fruit and more cake, good cake.

Mom made fruit cake every year.  While her fruit cake was better than the fruit cake that came in the tin, I preferred some other people's fruit cake, where the cake part was more like pound cake.  Mom also used walnuts.  I h8 walnuts!  I love pecans.

click on recipe title for printable recipe
Mini Fruit Cakes

     8 oz cream cheese, softened

     1 c butter, softened

     1 1/2 c sugar

     4 eggs

     1 1/2 tbsp vanilla

     2 1/4 c cake flour

     1 1/2 t baking powder

     1 c glace fruit cake mix

     1/2 c chopped nuts

     1/4 c dried cranberries

Preheat oven to 350 degrees.  Line 24 regular muffin cups with paper liners.  Remove 1 tbsp flour and toss with fruit cake mix, nuts, and cranberries.  Set aside.  Stir together remaining flour and baking powder.  Set aside.  Cream butter, cream cheese, and sugar until light and fluffy.  Add eggs, one at a time, and beat well.  Add vanilla and mix well.  Add flour mixture.  Add fruit/nut mixture.  Using a #20 disher, divide batter evenly among prepared cups (about 2/3 full).  Bake for 25 minutes.  Remove from pan and cool on wire rack.