RSS

Category Archives: Desserts

Apple Cinnamon Bread

A belated Happy New Year from One Recipe Two Kitchens.  Life has been busy and we’re finally able to post a new recipe for you to enjoy.

Chef Karen:  I saw this recipe listed on Facebook.  It looked good so I knew we had to try it.  This recipe is a very easy bread to make.  They actually call it a white cake which I could concur it is.  My only issue is that the recipe says it takes 30-40 minutes to bake.  Add 20 minutes to that.  I even had my oven at 355 degrees and it took longer than they suggested.  I’m sure this will be a hit no matter where you eat it; even if it’s in your own kitchen.  Enjoy 🙂

Image

 

Chef Jonathan: This is such a nice quick bread to make on a cold Saturday when you just want to spend some time in the kitchen…..The apple and the cinnamon really go well together, and I love the inner layer of apple/cinnamon in the centre of the loaf. I agree that it took much longer to bake in the oven, I believe I had it in for 1 hour, 5 minutes, increasing the temperature twice, once to 360, then to 375. All in all, a great, easy quick bread to make, and very enjoyable by all!

 

apple_cinnamon_loaf

Advertisements
 

Biscotti……

Chef Karen:  To start off the baking season with Biscotti was an easy decision. I hate that dry junk you buy at the local coffee shop.  It’s so hard you either break your teeth eating it or you have to soak it so long in your hot chocolate that it gets soggy and leaves behind crumbs.  The recipe we used this week is great.  It has butter in it so first off it’s amazing!  The original calls for cranberries and almonds but I did 2 different kinds; I used pistachios and cranberries for one and hazelnuts with a teaspoon of anise seeds for the other one….. Both VERY yummy!  I believe Chef Jonathan will explain the recipe so I won’t waste time; I’ll just say to make sure you toast any nut that you decide to use.  It brings out the flavour and makes it easier to eat in the cookie.  This recipe is easy and it doesn’t take very long to make.  I highly recommend starting off YOUR baking season with this Biscotti.

photo (14)

Chef Jonathan: Biscotti is just one of those pastries that needs to be made as soon as winter hits, and this blog couldn’t have been more timely (especially for those in the snow belt). This is my original recipe I stole from Culinary School, and it has never let me down…….The ingredients are just real, simple, and concrete, no messing around with strange flavours or additions. I decided to make cranberry-pistachio biscotti which totally reminds me of the holidays. This is a very simple recipe to make, it just takes the time for the double bake. The key with biscotti is to not let it dry out too much, and I believe this recipe totally nails it! This biscotti goes perfectly with a steaming cup or cocoa or coffee, your preference. Enjoy!

biscotti

Recipe:

Cranberry-Almond Biscotti

Convection Oven: 325° F for 18-22 mins / 225° F 5-10 mins

Convention Oven: 350° F for 25-30 mins / 250° F 5-10 mins

Ingredients:

1/2 C butter

3/4 C castor sugar

2 eggs

1/2 t vanilla

2 C + 2 T flour

1 t baking powder

1/2 C almonds, slivered

1/2 C cranberries, chopped

Method:

Attach paddle to mixer bowl, and cream butter till smooth. Add sugar, mixing on medium speed till combined. Whisk eggs thoroughly, and add vanilla. Add egg/vanilla mixture to creamed butter/ sugar, until fully incorporated. Sift flour and baking together in a separate bowl, add to mixture, folding in till combined. Add cranberries and almonds to mixture, folding in till combined.

Separate dough into two disks. Dust bench with flour and roll out dough into logs, and place on baking sheet lined with parchment. Wrap with saran and place in fridge for 20 minutes. Take out and place in oven at desired temperature for 25-30 mins. Take logs out, and slice with a serrated knife on a diagonal.  Change temperature of oven and put logs back in for 5-10 mins. Let biscotti cool on a cooling rack before serving.

 

Tags: , , , , , ,

Guest at the Doorstep Apple-Berry Charlotte

*This week Chef Karen is going solo……

What is a Charlotte?  I had to look this one up.  I had heard it used in “food-lands” before but didn’t really care…. until now.  Easily defined, it’s a cake that can be served hot or cold.  The one distinction between Charlotte and other cake is that you use a batter for the mold and fill it with fruit.

That being said, I found this Charlotte very easy to make.  The hardest part was peeling and cutting the apples (which I HATE doing!) so if you like the chore, you’ll find this VERY easy. I used frozen blueberries I had in my freezer from pickings I did last summer and the local grocery store had blackberries on sale… YAY!  This is a great time-of-the-year for apples, too.  It says to use a cast-iron pan. I don’t have one so I used one of my fry pans that I can put into the oven.  I’m pretty sure you could also use a baking dish. Just make sure you check for it being done according to how big your dish is.   I took this for a snack and it got rave reviews.  I’m sure you’ll get the same reviews.  I highly recommend this recipe.

photo (12)

 

Baked Apple Cider Donuts

Chef Karen:  It’s Fall…….  2 things that certainly make Fall a great one are: Apple Cider and Apple Cider Donuts.  When I think of those tasty Fall treats, I’m taken back to my days of living in Michigan.  So, I was quite happy when I came across this recipe. The thing I’d say is to make sure you have the donut pan.  I had a hard time finding one but victory ensued and I bought 2 – one for me, one for Chef Jonathan.  Once you find your pan, go to town making these donuts.  The recipe is easy; it can be found here: Baked Apple Cider Donuts and I really like these because they are baked and not fried in awful oil!  I consider them to be health….ier 🙂 i did double up on the spices.  I felt it wasn’t enough for the recipe.  I also left off the frosting and went right for “dipped in cinnamon sugar”.  These were a definite hit and a great addition to my Fall memories.  I’ll make them, again.

Apple Cider Donuts

Chef Jonathan: First off, I have never baked donuts before so this was a first for me, but I think this is a great recipe for donuts of any kind. Simply change the seasoning and frosting and you can create any combination you prefer. I couldn’t find any apple cider yet at my local market, so I increased the seasoning a bit of the cinnamon, allspice, and cloves. I also over-glazed and over-sugared the donuts because, well why not eh? I also love the idea of baking in the oven as opposed to deep-frying, it’s not only healthier, I actually find it easier and less messy. Again, I think this is a great recipe for donut first-timer like myself, and I will definitely be using this recipe again.

appleciderdonut

 

Peach and Blueberry Trifle

Chef Karen: The title may sound simple but it bring a whole lot of happiness to the mouth! There are as many trifle recipes as there are chefs. That’s why Chef Jonathan and I decided to use a white cake of some sort, vanilla pudding, fruit and whipped cream and see what we could come up with. I chose to make individual trifles. I used Twinkies as the white cake; I soaked them in rum extract for a more “grown-up” taste, plain vanilla pudding and real whipped cream. Because my peaches were a bit hard, I cut them up, sprinkled some sugar on them and let them set for a few hours. This softened them up and make them quite yummy. I layered my ingredients as a true trifle is layered, added a sprig of mint in honour of great friend, and voila! A refreshing late-summer dessert. Simple but stunning, I’d say 🙂

Image

Chef Jonathan: I decided to use angel food cake as my base for the trifle, a little unoriginal, I know, but I thought it would best to go back-to-the-basics for this week’s dessert. I then layered with creme chantilly, then roughly chopped peaches. I also whipped up a vanilla custard to go next, then more cake, cream, then the blueberries. I finished off with the whipped cream, and topped off with more blueberries. This is a nice simple end of the summer dessert, enjoy!

20130911-194926.jpg

 

Lemon-Blueberry Crumb Bars

Chef Karen: Summer and fresh fruit go hand-in-hand.  That’s why this recipe caught my eye; It had the word “blueberry” in it!  I love blueberries.  I love picking them, eating them right off the bush and figuring out how many different ways I can use them in baking. (Yes, yes, I know there are other uses for blueberries but I’m a baker at heart.)  I found the recipe we’ve tested this week very easy to make. I worried about what the crust would taste like and I found it to be pretty good. The bars tasted a bit like cheesecake but weren’t too “cheese-cakey” and I was happy with that.  If you want cheesecake, make cheesecake – don’t make a substitute 🙂  My one comment was that it seemed to dry out easily once I had it in the fridge for a few days.  If you have to keep it, make sure you wrap it tightly to keep this from happening.  I recommend this recipe while you can still go and pick your own blueberries!

photo (3)

Chef Jonathan: This is a nice summer recipe if you have some nice fresh berries. It can be done with any berries, not just of the blue variety, but we here at ORTK love blueberries! Making this dessert reminded me exactly of a New York Lemon Cheesecake I made in school, except for the blueberries are baked inside the bar, instead of a blueberry coulis……Making the crust, I found that there wasn’t nearly enough to fill the bottom of the pan, and do a topping, so I put all of it on the bottom, and left it Non En Croute which I actually prefer. Again, I love this recipe and I will definitely be making it again, possibly this summer. Enjoy!

Blueberry_Bar

Here is the website for the recipe. It’s from the Kraft website.  http://www.kraftcanada.com/en/recipes/lemon-blueberry-crumb-bars-124041.aspx?cm_mmc=eml-_-rbecaen-_-20130717-_-2066&cm_lm=D5FF970BB300121967A3D6C9693765E2

 

Baked Alaska

Chef Karen: When I first heard about Baked Alaska many years ago, I remember thinking, “Ice cream? In the oven?” Well, I’ve finally tried it and it was the coolest thing!  I was pretty intimidated to make this dessert but took a deep breath and created it!  I was pleasantly surprised at the turn-out.  A few things to mention: Because  I only wanted to serve 4 people and not have any leftovers, I made individual desserts.  I cut cake rounds out with a cup and used them as my base.  I also put the ice cream in ramekins to make them the size and shape to fit the cakes.  I put cling wrap in the bottom of a ramekin, then put in the ice cream, folded the wrap over to protect from freezer burn and then placed them in the freezer.  It worked perfectly! (I owe this trick to Gordon Ramsey – one of my favourite chefs!)  I used the 8 egg whites but really could have only used 4.  I dumped at least 1/2 of the meringue down the drain because I had too much.  Last thing: don’t worry if you don’t have a small torch to brown the meringue.  I don’t – not YET, anyway- and the oven worked just fine. I was worried it wouldn’t brown on the edges but it did. Last but not least, don’t be intimidated!  It was a very cool experience and one I will try again!

photo (1)

Chef Jonathan: This is one of those classic desserts that is sort of a rite of passage for every Chef Patissier, and somehow I’ve managed to skip it thus far on my culinary journeys. Thus, I was very happy when Chef Karen suggest that we make it this week. It always sounded like a very challenging recipe, but it’s honestly not if you know a few basic tricks. The cake is easy enough, you can even use a box mix if you prefer, and the ice cream you can buy (if you’re super eager, you can make your own). The fun part of this recipe is the “Alaska”. Like any meringue, just be super careful when separating your egg whites from your yolks, if any yolk gets mixed in, it can ruin the whole meringue. I always make sure my white have reached at least soft peak before adding the sugar. If you add it too early, the whites won’t thicken as they should, and you’ll have to start over. I hadn’t used this recipe for meringue before, so I added a touch more sugar than specified, just to sweeten. I used my special Chef’s torch to darken the edges of the meringue, but a broiler in an oven works just as well, just don’t take your eyes off of it! I really love this recipe, it’s an instant classic and it’s perfect for that dinner party you’ve been dying to plan, enjoy!

Baked Alaska

 

Baked Alaska Recipe