Daring Baker Challenge : Tuiles

The Daring Bakers are going light this month with tuiles. Tuiles are light, crisp cookies. Tuile in French means "tile" and they are called tuiles because the classic shape resembles a roof tile. Tuiles can be made into pretty much any shape. The Daring Bakers really got creative this month and I have seen butterflies, bowls, cigars, cones, and even flames! Seriously, make sure you check out the blogroll this month because the tuiles that have been created will knock your socks off!

The recipe was simple and the possiblities were endless. I was really happy to see that it wasn't an incredibly time consuming challenge (mostly because I didn't read the recipe until the 20th and I am crazy busy right now!), but I was bummed because I knew given the right circumstances that I would have really, really LOVED this challenge.

Here's a little tidbit of information about me... I like pretentious food. There, I said it. I love looking at a plate of food and seeing it decorated like a piece of art. I heart it! This month's challenge is definately one that can be made very fancy. Believe me... I have seen some of the amazing creations the Daring Bakers have come up with. But, I just didn't have the time this month to get fancy. I would like to think that I would've had an amazing 4 star restaurant creation that would wow a crowd, but I am still pleased with my pretty little creation that wowed my 3 year old!

I decided to shape the mine into a bowl and fill it with vanilla pudding. I drizzled melted cinnamon chips on top and then stuck a heart and star tuile on the top. It may not be the fanciest presentation, but it really was good!

The best part about this challenge is that you can do so many things with it! Sweet, savory, fancy, kid-friendly; whatever your heart desires! So, seriously, give it a try! It is an easy recipe to make and a very tasty treat!

Thank you to our wonderful hosts this month (Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf)! Even though I wasn't able to commit myself as much to this challenge as I would've liked, I still very much enjoyed it and I am looking forward to making tuiles again!

Tuiles

Yields: 20 small butterflies/6 large (butterflies are just an example)

¼ cup softened butter

½ cup sifted confectioner’s sugar

1 sachet vanilla sugar or substitute with a dash of vanilla extract

2 large egg whites (slightly whisked with a fork)

1/2 cup sifted all purpose flour

1 table poon cocoa powder/or food coloring of choice

Preheat oven to 350.

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly.

Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. Or place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

-------------------------------------------------------------------------

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Cheese of the Month: Ricotta

Is January seriously almost over? Didn't it JUST start? Well, the end of the month has snuck up on me, but I managed to make my recipe for January's cheese of the month.

This month's selection was ricotta and I was excited about it. There are so many things to do with ricotta. For me, the first thing I think of when I think about ricotta is lasagna. My brain just immediately goes there. But, I wanted something different. Usually I turn to the web for ideas, but since I have an ever growing collection of cookbooks that rarely get used, I decided to hunt through them for a recipe!



A pasta recipe caught my eye in my Williams-Sonoma Italian Favorites cookbook. The recipe satisfied my two requirements for this month - 1) it had to have ricotta, and 2) it had to be EASY as I am leaving for the states in two days and don't have the time to fuss around in the kitchen!

The recipe is for faralle with ricotta, ham, and corn. It was so incredibly simple and incredibly delicious. The hardest part of the recipe was boiling the pasta! Doesn't get much easier than that!!! :) This meal made a ton and while it was wonderful on a cold January night, this would be a FANTASTIC summer picnic meal, too!

As always, thanks to Britney of Adventures in Gluttony for hosting Cheese of the Month. Check out her blog at the end of the month for the round up!

Farfalle with Ricotta, Ham, and Corn

2 ears white or yellow corn, husks and silk removed OR 1 cup thawed frozen corn OR 1 cup canned corn
1 lb dried farfalle
3/4 cup ricotta cheese
1/4 cup unsalted butter, room temperature
3 oz cooked ham, cut into strips
Salt, to taste
White pepper, to taste

Parmesan cheese for the table

Bring a large saucepan of water to a boil. Add corn (if using ears). As soon as the water returns to a boil, remove from heat, cover, and let stand for about 5 minutes. Remove the corn from the water and set aside until cool enough to handle. Then, using a sharp knife, cut off the kernals. Set aside.

Bring a large pot of water to a boil. Add pasta and cook until al dente.

Meanwhile, place ricotta in a bowl. Add a few tablespoons of hot pasta water and stir until smooth and creamy.

Drain the pasta and transfer to a warmed serving bowl. Immediately add the butter, ham, ricotta, salt, and white pepper. Toss well, scatter the corn on top, and serve immediately.

TWD: No gingerbread, but how about some scones?

This week's TWD selection was Fresh Ginger and Chocolate Gingerbread chosen by Heather of Sherry Trifle. I'm not the biggest gingerbread fan. I mean, I'll eat a gingerbread man, but this recipe really didn't call out to me. Plus, it's only me here and I have given away so many sweets lately that I didn't want to make a recipe that may have gone to waste. So... I am taking another miss and will be sitting this recipe out. But, still check out the blogroll and Heather's blog for the recipe!



Now I didn't want to leave y'all empty handed, so I have a past TWD recipe for you. Like I said yesterday, I have been on a scone and muffin kick and I have been meaning to try the Apple Cheddar Scones for a while now. I finally got around to making them and I really enjoyed them. If you are a fan of apples & cheddar and a fan of scones, give these a try! You won't be disappointed.







Apple Cheddar Scones were chosen by Karina of The Floured Apron and the recipe can be found at her blog.

Orange Honey Muffins

I have been on a big muffin and scone kick over the last week or so. Anya has been, too! Lately when I ask her what she wants for breakfast, it is almost always muffins or scones. So... here is another yummy muffin for you to try! Enjoy!

Orange Honey Muffins

Recipe from Eat From Your Pantry

2 c flour

1/2 c old fashioned oats

1 tsp baking powder

1/2 tsp salt

1 c brown sugar

2 large eggs, slightly beaten

2/3 c orange juice

zest of 1 large orange

1/4 c honey

5 - 1/2 T butter, melted

Icing:

1 - 1 1/2 c powdered sugar

1 T orange juice

Preheat oven to 350 degrees. Grease a 12 cup muffin pan well, or line with muffin papers.

Combine flour, oatmeal, baking powder, salt and brown sugar in a large mixing bowl and stir. Add the eggs, orange juice, orange zest, honey, and melted butter and stir just until mixed.

Spoon the batter into the muffin cups about 2/3 full. Bake 20 - 25 minutes or until very light golden.

To make icing: Combine powdered sugar with orange juice until a smooth glaze is formed. Drizzle over warm muffins.

Strawberry Shortcakes

I love homemade strawberry shortcakes. They aren't difficult to throw together the shortcake right out of the oven is divine. It is such a quick and easy dessert that really impresses. Mmmmm!


Strawberry Shortcakes

4 cups strawberries
1/2 cup sugar

Shortcakes:
2 cups flour
2 TBSP sugar
1 TBSP baking powder
1 tsp salt
1/3 cup shortening
3/4 cup milk

Whipped Cream:
3/4 cup heavy cream
2 TBSP sugar

Slice strawberries and mix with 1/2 cup sugar; let stand 1 hour.

Mix flour, sugar, baking powder, and salt in medium bowl. Cut in shortening until mixture is in fine crumbs. Stir in milk just until blended. If not completely moistened, add additional milk.

Drop by rounded spoonfuls onto greased cookie sheet. Bake at 450 for 10-12 minutes or until golden brown.

Just before serving, whip cream and sugar together until stiff peaks form. Split shortcakes, top with strawberries and whipped cream.