Tag Archives: Baking

The Baking Bible – The Newest Cookbook from Rose Levy Beranbaum, and Rose’s Specialty Bakeware

The Baking BIble By Rose Levy Beranbaum

The Baking BIble By Rose Levy Beranbaum

The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum.

Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker. The Baking Bible will soon be available in fine kitchen shops nationwide.

The Baking Bible is all of Rose’s best work under one cover. Photographer Ben Fink has created a poetic masterpiece video, using the still photographs he shot from the book. An amazing collection of images woven into a moving collage of magical beauty. 

 

If you’d like to meet Rose, see her national book signing tour dates here.

Harold Import Co. and Rose Levy Beranbaum have a long-standing relationship, and have co-designed Rose’s Specialty Bakeware products.  HIC has teamed up with several bloggers to show how recipes from The Baking Bible can be made using Rose’s Specialty Bakeware; each blog post below features a recipe from The Baking Bible, paired with one of Rose’s Specialty Bakeware items. These products can be found in kitchen shops nationwide, and on Rose’s website.

From the blog Cookistry:  Rose’s White Chocolate Cupcakes with Raspberry Mousseline from pg. 67 of The Baking Bible, baked using Rose’s Silicone Baking Bowl.

Cookistry

Cookistry

 

 

 

 

 

 

From the blog Cindy’s Recipes and Writings: Rose’s Sour Cherry Pie from pg. 200 of The Baking Bible, baked in Rose’s Perfect Pie Plate.

Sour-Cherry-Pie from Cindy's Recipes and Writings

Sour-Cherry-Pie from Cindy’s Recipes and Writings

 

 

 

 

 

 

 

From the blog The Food Hunter’s Guide to CuisineThe Ischler Cookies from pg. 356 of The Baking Bible, baked using Rose’s Silicone Baking Bowl.

Ischler cookies from The Food Hunter's Guide to Cuisine

Ischler cookies from The Food Hunter’s Guide to Cuisine

 

 

 

 

 

 

From the blog Rants from My Crazy KitchenRose’s White Christmas Peppermint Cake from pg. 31 of The Baking Bible, baked using Rose’s Heavenly Cake Strips.

White Christmas Peppermint Cake from Rants From My Crazy Kitchen

White Christmas Peppermint Cake from Rants From My Crazy Kitchen

 

 

 

 

 

 

 

 

From the blog Mad Rantings of Andrew’s MomRose’s Mud Turtle Pie from pg. 269 of The Baking Bible, baked in Rose’s Perfect Pie Plate.

Turtle Pie from Mad Rantings of Andrew's Mom

Turtle Pie from Mad Rantings of Andrew’s Mom

 

 

 

 

 

A luminary in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose’s Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob’s Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride’s, Reader’s Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D’Artagnon Who’s Who of Food and Beverage in America.

Contributed by Nicole Herman, of HIC.

Autumn Apple Muffins

Autumn Apple Muffins

Autumn Apple Muffins

If you’re in the mood to bake using traditional fall flavors like apple and cinnamon, and are looking for an alternative to a traditional wheat flour based muffin recipe, these autumn apple muffins just might delight! The texture is soft and very moist, almost cake-like, and the flavor is apple-rich due to the high fruit to dough ratio. My first experience enjoying these was on the back porch of a friend’s home, eaten with a mug of hot cider and a view of the turning autumn leaves. Her baking experiments often include trying flour alternatives like coconut flour, almond meal, quinoa, and more, and I’m always intrigued and impressed at the delicious treats she creates. This apple muffin recipe is my favorite of hers, capturing some of the beauty and flavors of fall.

Apple Muffins in Mrs. Anderson's Baking Silicone Muffin Cups

Autumn Apple Muffins in Mrs. Anderson’s Baking Silicone Muffin Cups

Ingredients:

  • 1 ½ cups almond meal
  • ½ cup oats
  • 2 teaspoons cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup honey
  • 3 eggs
  • 2 tablespoons olive oil
  • 1 large peeled and chopped tart apple

Kitchen Tools:

Instructions:

Preheat oven to 320. Line a muffin tin with paper or silicone baking cups.  Mrs. Anderson’s Baking® Silicone Muffin Cups are used and pictured in this recipe.

Peel, core, and chop 1 large apple, and set aside.

Peeling a large apple with The World's Greatest 3-in-1 Rotational Tri Peeleer

Peeling a large apple with The World’s Greatest 3-in-1 Rotational Tri Peeler

Place almond meal, oats, cinnamon, sea salt, and baking soda in a large bowl and mix until combined. Then add eggs, honey, and olive oil, and mix until combined but don’t beat. Next, fold in the chopped apples.

Chopped Apples

Chopped Apples

Fill each baking cup to the top, as they don’t rise as much as a muffin made with wheat flour.

Bake for 20 minutes. They’ll be a bit gooey at the tops until they cool. Makes about 1 Dozen Muffins.

Autumn Apple Muffins in Mrs. Anderson's Baking Silicone Baking Cups

Autumn Apple Muffins in Mrs. Anderson’s Baking Silicone Baking Cups

Contributed by Nicole Herman, of HIC.

Benriner Mandolin Slicer Makes Baked Potato Chips

Baked Potato Chips made by blogger Food (Just Sayin') with the Benriner Mandolin Slicer from Harold Import Co.

Baked Potato Chips made by blogger Food (Just Sayin’) with the Benriner Mandolin Slicer from Harold Import Co.

Toni Snearly, author of Food (Just Sayin’), is a self described “foodie cookin’, goodie bakin’, organic livin’, charity givin’, tree huggin’ type of gal.”  

Toni put our Benriner Mandolin Slicer to the test, and shows how easy it is to create homemade baked potato chips using the Benriner, turning a whole potato into chip-perfect slices in under 10 seconds. Read the full post on Food (Just Sayin’): Baked Potato Chips Made Easy with Benriner.

Explore this history of Benriner in our interview with Michiko. Want to find a Benriner Mandolin Slicer of your own? Check out Fante’s of Philadelphia. Also found in fine kitchen shops nation wide.

See the Consumer Search report on mandolins.

Reindeer Cupcake Recipe Using HIC’s Cannonball Ice Ball Tray

Reindeer Cupcakes made with the Cannonball Ice Ball Tray

Reindeer Cupcakes made with HIC’s Cannonball Ice Ball Tray

This holiday season we put our Cannonball Ice Ball Tray to the test, for baking as well as ice making… and feeling in a jolly mood, used it to make reindeer cupcakes.  (You could also create dog, cat, or bunny cupcakes… pretty much any animal with a head and body, just get creative with the decorations!) You can find a Cannonball Ice Ball Tray of your own, here, and in gourmet kitchen shops nationwide.

Reindeer Cupcakes Recipe:

First, prepare batter and fill both traditional cupcake cups (for the body)  and the Cannonball Ice Ball Tray for the reindeer heads.

See our Spice and Pumpkin Cake Batter recipe, and how to bake cake in the Cannonball Ice Ball Tray here. Or, you can use any flavor of cake you desire.

Assembling the reindeer cupcakes:

1. After cupcake cups and cake balls are completely cool, following the recipe found here, use a spoon to scoop a small amount of cake from the top, near the edge, of each cupcake. Create a small divot for the reindeer head to sit in.

Creating Divot for Reindeer Cupcake Head

Creating Divot for Reindeer Cupcake Head

2. Melt baking chocolate in a double boiler. We used Rose’s Silicone Baking Bowl.

Melting Chocolate in Rose's Silicone Baking Bowl

Melting Chocolate in Rose’s Silicone Baking Bowl.

3. Place the cake ball made in the Cannonball Ice Ball Tray into the divot, on top of the melted chocolate, and let cool. This will help hold the head nicely in place.

Reindeer Head on Cupcake Body

Reindeer Head on Cupcake Body

4. Decorate the face, as you choose. We used cinnamon imperials for the nose, dried currants for the eyes, and white icing for the feet and base of the eyes and nose.

5. Creating the antlers – put some melted dark baking chocolate from Rose’s Silicone Baking Bowl (find yours here) into a pastry bag fitted with a fine tip, and pipe the chocolate into antler shapes on a Silpat baking mat. Place in refrigerator to cool.

Reindeer Antlers Piped on Silpat Baking Mat

Reindeer Antlers Piped on Silpat Baking Mat

6. Press the base of each antler into the cupcake behind the reindeer’s head.

Reindeer Cupcakes Made with the Cannonball Ice Ball Tray

Reindeer Cupcakes Made with the Cannonball Ice Ball Tray

Enjoy!

Interested in learning more about HIC, Harold Import Co.? Contact us here.

Contributed by Nicole H., of HIC, Harold Import Co.

Baked Squash with Anjou Pears

Baked Squash with Anjou Pears

Baked Squash with Anjou Pears

Baked squash with fresh picked Anjou pears – a perfect combination to welcome autumn’s arrival.

Winter squash is at it’s peak in markets around the country in late summer and early fall; this is the perfect time of year to incorporate this nutrient rich, delicious vegetable into your menu.  It can be incredibly versatile – perfect in sweet pies, savory side dishes, as a hearty salad topping, even used as a bowl for fall soups. We feature the winter squash varietal known as carnival squash in this post, beautifully colored in shades of gold, orange, and green, eye catching with it’s stripes and spots.  The meat inside is yellow and sweet, tasting a bit buttery and nutty when cooked. When picking out a winter squash, look for one free of moldy spots, and a hard, not tender skin.

Carnival Squash and Anjou Pear

Autumn’s Bounty – Carnival Squash and Anjou Pear

While perusing a local farmer’s market, we picked up fresh Anjou pears too – sweet, with a firmer texture than a Bartlett, which makes them a superior choice for cooking.

Baked Squash with Anjou Pear Recipe

Ingredients

1 carnival squash
3 Tbls butter
3 Tbls brown sugar
1 Anjou pear

Tools

Silpat baking mat (optional, but ideal for easily transferring baked squash wreaths to serving dishes)
Baking pan
Small pitcher to drizzle melted butter
Knife
Hard edged scraper or spatuala to remove squash seeds and distribute brown sugar

Step-by-Step Instructions

carnivalsquash

Carnival Squash

Remove top and bottom ½ inch from carnival squash. Slice remaining squash horizontally, into 3/4 inch thick slices. Remove seeds with a hard edge scraper. Place on baking sheet; using a Silpat mat is ideal to enable the squash wreaths to lift easily after baking, but you can make this dish without as Silpat too.

CarnivalSquashSliced

Sliced Carnival Squash on Silpat Baking Mat, Seeds Removed with Silicone Scraper Pictured

Slice and remove the core and seeds from the Anjou pear. Chop remaining slices into 1 inch pieces.

Carnival Squash Rounds Filled with Anjou Pear

Carnival Squash Rounds Filled with Anjou Pear

Fill each carnival squash rounds with chopped pear, and sprinkle with brown sugar.

Brown Sugar Adds a Touch of Sweetness to Anjou Pear Filled Carnival Squash

Brown Sugar Adds a Touch of Sweetness to Anjou Pear Filled Carnival Squash

Drizzle melted butter over the top.

Pour Butter over Squash and Pear Wreaths

Pour Butter over Squash and Pear Wreaths

Please in oven at 350 degrees, for 40 minutes. Serve!

Ideally, use a wide, flat spatula to transfer the squash wreaths to serving plates. 

Carnival Squash and Anjou Pear Wreaths

Carnival Squash and Anjou Pear Wreaths

Contributed by Nicole H., of HIC

Cannonball Ice Ball Tray Does Double Duty – Makes Perfect Round Ice Cubes and Delicious Cake Bites

HIC's Cocktail Ice Ball Tray

HIC’s Cannonball Ice Ball Tray

HIC, Harold Import Co.’s very own Cannonball Ice Ball Tray, previously known as the Cocktail Ice Ball Tray, was created to take care of the need for an ice cube that will dissolve more slowly, leaving your cocktail or any beverage, chilled but not diluted.  Not only does it achieve this goal, but makes a perfect cake pop or cake bite as well! We will show you how to make them step-by-step, below. The size of each cube – 1.5 inches in diameter, means you can use just one in a rocks or cocktail glass, or add many of these frozen spheres when filling an ice tea pitcher or large glass. The larger the piece of solid ice, the slower it will melt into your drink. To get yours, visit Fante’s Kitchen Shop. Coming soon, to fine kitchen retailers nationwide.

To make ice balls or spheres in the Cocktail Cannonball Ice Ball Tray: Fill the bottom portion (you can tell which is the top, because it has small pin holes to allow air to escape) with water, until it’s exactly halfway up to the top edge of the tray.

Cocktail Ice Ball Tray Fill Level for Making Spheres Shaped Ice Cubes

Cocktail Ice Ball Tray Fill Level for Making Spheres Shaped Ice Cubes

Press the top of the mold down until it fits snuggly against the base. Freeze.

Cocktail Ice Ball Tray Fully Filled and Closed, Ready for Freezing

Cocktail Ice Ball Tray Fully Filled and Closed, Ready for Freezing

To remove, run warm water over the outside of the mold for a few seconds. This melts any ice that could have formed between the ice cubes or spheres, so they can each pop out of the mold easily. Now, set the mold down, right side up, and pull the top half off the bottom. The cubes will be sitting in the bottom half of the mold, and will release easily.

Releasing the Sphere Shaped Ice Cubes from the Cocktail Ice Ball Tray

Releasing the Sphere Shaped Ice Cubes from the Cocktail Ice Ball Tray

Removing the Sphere Shaped Ice Cubes

Removing the Sphere Shaped Ice Cubes

Berry Infused Ice Balls Made With HIC's Cocktail Ice Ball Tray

Berry Infused Ice Balls Made With HIC’s Cocktail Ice Ball Tray

Creating berry filled ice balls to slowly infuse your drink with berry flavor is another way to use HIC’s Cannonball Ice Ball Tray. Simply crush fresh or previously frozen berries, such as blueberries, raspberries (shown here) or strawberries, and fill each each round in the bottom half of the tray with the crushed berries, heaping full. Crushing the berries and stuffing and filling each round until heaping full is important, so that the berry mixture is not completely sealed in a thick layer of ice, and will be able to make contact with your drink to allow infusion. Next, add water, and fill the bottom half of the tray until it’s exactly halfway up to the top edge of the tray (as illustrated above). Press the top of the mold down until it fits snuggly against the base. Freeze. Remove ice balls as illustrated above, and place in a glass of fresh water, tea, or juice. It will take a few minutes for the thin ice just covering the outer edges of the berry mixture to start to melt, and reveal the berry beneath. The berry juices will tint your beverage a lovely bright hue, as pictured, and add a subtle berry flavor.

The Cannonball Ice Ball Tray is made of silicone, measures 9.25″ x 3.75″ dishwasher safe, and heat safe up to 500 degrees.

Making Cake Bites or Cake Pops with the Cannonball Ice Ball Tray

Spice Cake Bites Dusted in Powdered Sugar made in HIC's Cocktail Ice Ball Tray

Spice Cake Bites Dusted in Powdered Sugar made in HIC’s Cocktail Ice Ball Tray

The Cannonball Ice Ball Tray serves double duty, not only to make ice balls or spheres, but also works brilliantly for cake bites or cake pops! Below we’ll share a really moist spice and pumpkin cake recipe, as well as a step-by-step guide to making cake bites in the HIC Cannonball Ice Ball Tray.

Spice and Pumpkin Cake Bites Recipe

Ingredients (Dry):

1/2 cup unsalted butter
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Spices: 2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves)

(Wet)
1 whole large egg plus 2 yolks
1 1/2 cups sugar
¼ cup sour cream
1 can (15 ounces) pumpkin puree (not pumpkin pie filling)

Powdered Sugar for dusting

Mix flour, baking soda, salt, and spices. In a separate bowl, mix eggs (room temperature!) sugar, softened butter, sour cream, and pumpkin puree. Gently fold dry ingredients into wet.

How to achieve a super moist cake? Baking maven Rose Levy Beranbaum offers a wonderful tutorial.

Preheat oven to 325, and set the oven rack in the center of the oven.

Using the Cannonball Ice Ball Tray to make the cake bites:

Lightly butter the insides of the rounds of both halves of the tray. Try putting a little butter on a piece of a paper towel and rub the butter into the rounds. It might sound a odd, but doing it this way enables an even and light coating. To see how they would turn out differently, some of the cups in the tray were coated with butter and some with non-stick baking spray. Both popped out of the form equally well after baking.

Use a tablespoon to fill each round in the bottom piece of the mold precisely. You can tell which is the bottom, because it doesn’t have pinholes. The half with the pinholes will be placed on top, and the holes allow for steam or extra batter if overfilled, to escape during baking. Heap the tablespoon with batter, and then fill each hole flush. Go back to the mixing bowl with the spoon to get a bit more batter, and top off each hole so they are overfilled to the point of mounding about ¼ inch above flush, but not so much that it spreads onto the surrounding flat part of the silicone tray.

Press the top half of the mold down onto the bottom half, and squeeze the two together so they fit snugly. Place on a cookie sheet, and bake for 14 minutes. Remove from oven and let the mold sit unopened, cooling, for another 10 minutes.

Removing Cake Bites from the Cocktail Ice Ball Tray

Removing Cake Bites from the Cocktail Ice Ball Tray

Removing Cake Bites

Removing Cake Bites

To remove the cake bites, slowly pull the top half of the mold up off the bottom half. Use your finger to gently press down on the top of each peak in the mold, to release the cake bite if it seems hesitant to release. We found we needed to do this on a few, but others released on their own.

Once the top half of the mold is lifted off, hold the bottom half of the mold in your hands, and pop the cake bites out by pressing up on the bottom of each round to release them. Because these are made of cake batter, and not cake batter mixed with frosting as traditional cake pops are, they are softer and a bit more delicate (especially when still warm) so handle gently.

If you find a ridge around the circumference of the cake bite where the mold halves meet, it can be scraped off with a paring knife.

Baked Spice Cake Bites

Baked Spice Cake Bites

You can decorate with frosting, glazes, sprinkles, or simple powdered sugar. To achieve the look of the cake bites shown in this post, sprinkle powered sugar on a plate and roll still barely warm cake bites in the sugar until coated, and serve.

Dusting Spice Cake Bites in Powdered Sugar

Dusting Spice Cake Bites in Powdered Sugar

Spice Cake Bites Dusted in Powdered Sugar made in HIC's Cocktail Ice Ball Tray

Spice Cake Bites Dusted in Powdered Sugar made in HIC’s Cocktail Ice Ball Tray

Enjoy!

To clean the Cannonball Ice Ball Tray, wash in warm soapy water or pop in the dishwasher.

Article Contributed by Nicole H., of HIC