February 2011 Daring Baker Challenge - Panna Cotta and Florentine Cookies

Guess What Day it is.... Daring Baker Reveal date! (FINALLY!) I completed my challenge on Groundhog Day (Feb. 2nd) and have had to wait 25 days to share it with you all.

There is this little bakery on main street in my home town and they make some amazing cheese buns... and apple struddel. But most of all they make these amazing cookies called Rolled Florentines. But while they are amazing, they are pretty expensive too. And because they are expensive, My mom and I have always wanted to make our own. (My mom has worked in a bakery for about 10-15 years, so she is my source of information for most things baking related). So when I got the challenge on the 1st, I called her right away and told her that she was helping me this month and we were finally going to make our rolled Florentines.

Just quickly before I get to the challenge, There is a bakery in Calgary that sells Rolled Florentines too. And they are just as good, or possibly better than the ones from my hometown. Its called the Glamorgan Bakery. And you should go and try some of these cookies... Don't buy to many, because they are so good, you won't want to share.

But now, onto the Challenge.

February 2011 Daring Baker's Challenge
Panna Cotta and Florentine Cookies

The February 2011 Daring Bakers’ Challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I have never had Panna Cotta, and so I was completely in the dark on that half of the challenge. Because of this, I stuck right to the recipe and didn't change anything. And It turned out amazing. Alot like my memory of Devon Custard from when I was living in England. By the way, If anyone knows where I could find some Ambrosia Devon Custard in Calgary, that would be incredible!

Because it was a pretty easy challenge, I wanted to do a little more than just the basic, plain panna cotta. So while I was sipping a homemade esspresso, I decided to make the coffee Gelle (...that Mallory included in the challenge) and play with layering a little, since I have never done this, and the whole point is to be challenged.

I have never bought geletin, or Homo (*insert childish laugh here*) milk before. "Homo milk" is how you say "whole milk" in Canadian. The Homo milk was easy to find in the grocery store... But the Geletin was tricky. It took 3 helpful good sameritan senior ladies who are friends with my grandma, 2 of my mom's co-workers in teh grocery store, and then my mom and I and about 20 minutes to find the geletin. Hidden behind the Cherry Jell-O... and not anywhere near where it was suposed to be. Eventually we found it, and I thanked everyone.

(I do promise that I attempted to take picutres of the whole panna cotta creation process, but It was 11pm, and the light was shit, so the pictures look about the same. Because of this, I'm not going to bother posting them here).

Here are my panna cotta cooling and setting up in the Fridge. I tried a bunch of different glasses. Which is not a problem at my parents house, because we have quite a collection of different glasses.

After they were set up enough (which took alot longer than I thought it would). I put the Espresso Gelee on top. I wanted to try putting some panna cotta ontop of some of them again, but it was 1am by this point, and sleep was much more important.

They were very yummy, and if you are like me, and have never tried Panna Cotta... Then you should try and make this recipe. It is very easy and it really only takes alot of paitence before you can have your creamy treat.

Onto the Florentines...

We made Rolled Florentines with Mocha Buttercream filling.
The only thing I changed was to use some ground Almonds instead of rolled oats. We figured it would be easier for the rolling if everything was a consistant batter, instead of with big pieces of oats getting in the way.
In all my florentine googling, I learned that Florentines are actually French, not Italian. Apparently they have been traced to the kitchens of Louis XIV (the 14th) where they were made for Medici princes who were visiting. The Medici then took them back to Florence with them

The trick to rolling is to work in small batches. We worked with 6 at a time... Leave alot of room between them because they will spread. AND its probably best to put a little less batter than you think at first, because of the spreading that happens.



You have to roll them while they are still warm and pliable, but they also have to be cool enough that they have set up a little, and so you won't burn your hand.


Roll them around wooden spoons or other round handle utencils. Or you could go to the hardware store and buy wooden dowling. Leave the cookies to cool a little on the handles, or else they will sink.

My Buttercream recipe really kind of sucked, So I'm not going to post it (because I didn't write it down, mostly 'cuz it wasn't good). Any buttercream you like would probably work. Just put it in a pipping bag and then fill the Florentine rolls. Dip the ends in melted chocolate, let cool, and then Enjoy.


This is my favourite glass, and my designated wine glass at Christmas. Taste wise, it would've been better with more panna cotta and less Coffee jello... But it sure does look cool with the design on the glass showing up nicely.

Black Bottom Muffins

I have been holding out on you guys, because this recipe is amazing. BUT we do have a new addition to our family... (way cuter than any tiny human, in my opinion)


I do have another video of Wilson with Ava on my youtube account too... I'll link it here in another post... But now, onto the muffins.... Which are originally from "What the Fruitcake?!" here. and Hers are much much much prettier than mine! But it is a delicious recipe and I am so glad I tried them!

Black Bottom Muffins
Cheesecake
8oz block of Cream Cheese - slightly chilled... Out of fridge for about an hour
1/3 cup Granulated Sugar
1 egg
1/2 tsp Pure Vanilla Extract

Beat Cream cheese until smooth.
Add sugar, egg and vanilla, then beat until combined.
Set Aside

Chocolate Sponge
1 1/2 cups All Purpose Flour
1 cup Granulated Sugar
1/3 cup Cocoa
1 tsp Baking Soda
1/4 tsp Salt
1 cup Water
1/3 cup Vegetable Oil
1 TBSP white Vinegar
1 tsp Pure Vanilla extract

Sift Together Flour, sugar, cocoa, baking soda and salt.
In a separate container, mix water, oil, vinegar and vanilla together
Make a well in the center of dry ingredients and pour the wet ingredients into it.
Stir to combine and mix until smooth

Line muffin cups with liners, and Preheat Oven to 375 F
Original recipe called for 12,
I used small sized muffin cups that don't need a muffin tin,
and also mini muffin cups that made little cake bites that were delicious!
(these are the muffin liners I used - only small size, not mini or jumbo)
Divide chocolate batter evenly between liners. Drop a spoonful of the cheesecake batter into the middle (on top of) the chocolate batter. Bake 20-30 minutes until the top is slightly springy to the touch. Cool on a wire rack

This weekend is probably going to nice and quiet, instead of spending every waking second in the kitchen, I'm probably just going to chill with my puppies and help Ava get used to being here.... And also clean up all the puppy poop, because she poops like every hour. The weather is nice today, so I think she gets to go outside for the first time in her life. Hopefully Wilson doesn't take her out when he is running like a crazy dog around the yard.

Banana Bread

Banana Bread is one of the few things that I always got to make, ever since I was little. Because the ingredients are pretty cheap, and its a pretty easy thing to make, 8 year old me could make this with relatively little supervision (apart from the whole oven part)

Obviously I can make a better Banana bread now than when I was 8.... But you get my point.

So, Tonight I made Banana Bread.
I made it tonight, because I was a little afraid to leave the bananas one more day... They are getting very very very brown, and I didn't think they would make it to the weekend when I have more time, and better light. But without further adu, (and because I am ready to get to bed) this is my banana bread recipe.


1/2 Cup Butter (at room temperature)
1 cup granulated sugar
2 eggs
3-4 VERY ripe Bananas
2 cups All Purpose Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
(you can add in Walnuts, or Chocolate chips, sometimes I like to add in some old fashioned Rolled Oats too)

Cream Butter and sugar together. Beat in eggs, one at a time, beating until smooth
Add bananas (mash by hand if they are a little hard, otherwise I just throw them in and let the mixer do the dirty work)
In a second bowl, whisk the flour with baking soda, baking powder, and salt (you can also add a teeny bit of nutmeg if you want too)
Add the try ingredients to the wet, and stir until just combined. Try and avoid over stirring, or you will end up with a really heavy dense loaf.
Transfer to a greased loaf pan
Bake at 350 F for about an hour until a toothpick inserted comes out clean.
Let stand for 10 minutes, then removed from loaf pan and cool on a wire rack.


Sorry for the crappy lighting, and the giant piece missing from it... Boyfriend couldn't resist tasting before I could get the camera in there... AND it is 9pm... with no natural light to speak of

Adventures in Squash

While I was grocery shopping, (and feeling adventurous) I bought some squash, because I have never really had it, and I have most definitely never cooked it (apart from Zucchini). I've had Butternut Squash soup before, and It seemed like the best way to go, as far as recipes are concerned, Since I know I already like it, and It would be great if I could just make it for myself.
I bought one Butternut squash and one Acorn Squash (completely new territory). I had to get the Boyfriend to cut the Acorn Squash open for me... I had visions of lost fingers after the first few attempts on my own. The butternut squash was much more friendly.
In all honesty, by the time I got around to testing out the Acorn Squash idea, I was a bit out of inspiration (I did A LOT of cooking and baking this weekend). So I was a little over being in the kitchen anymore at the acorn squash point.
This being said, I am going to share the Butternut Squash Soup I made. I didn't really have a recipe for it. I just went with the basic idea of my Grandma's Zucchini soup... and it worked. So I'm going to share it with everyone... without measurements, Because I didn't really use them myself, so how can I share them with you...


Above, the cut open Butternut Squash... with one side de-seeded. And below, the Butternut Squash seeds on a plate with the acorn Squash. (I love how this picture turned out)

Butternut Squash Soup

Butternut Squash - peeled, de-seeded, cubed
Carrot - peeled, and cut into pieces
Potato - peeled, and cubed
Onion - cut up/diced
Cream of chicken soup (or whatever flavour you chose)
Garlic spices to taste
Butter

Saute onion in Butter, add minced garlic. Add carrot, Let cook a little, add squash and potatoe. Add in some of the soup (with milk/water). Let cook until it is soft, and then let cool until easier to handle.Add Spices to taste
Blend in small batches with a blender
(I used my magic bullet... it is AWESOME!)
Add in more of the soup (with milk/water), to make the blending easier and the soup more "soupy".

The recipe will change to your own taste, depending on how much of each ingredient you use. It is a very simple recipe and very easy... and VERY delicious. I took some to work today for Lunch and it was even better than the day I made it. (guess what I'm taking for lunch tomorrow!)

In hindsight I should've used a different bowl to take the picture in... Although all the rest were in the dishwasher, so this was my only option.


This is the only picture I have from the Acorn squash experiment... They were okay, and I will probably attempt another Acorn Squash at some point (maybe if they go on sale again). But they just couldn't compete with the Butternut Squash Soup... not even close.




On one final non-cooking note... My new puppy is coming home this weekend and I am sooooooooooooooooooooooooooo excited. She is 6 weeks old today... I don't have any recent pictures of her on my camera (just my phone) So here is one photo of the puppies when they were about 3 days old:
My puppy is the brown one at the bottom... They are way more cute now that they are out of, what we were calling, the guinea pig stage. (because, do they not look like little guinea pigs??)

Ratatouille (with sausage)

I have wanted to make Ratatouille ever since I saw the movie. I had no idea what it was, but I knew I wanted to make it... Same with Bavarian Sugar Cookies at the ending of Stranger Than Fiction, And boeuf bourguignon when I watched Julie & Julia... Plus a ton of other dishes from movies that I can't think of off the top of my head.

I've been looking at Ratatouille recipes online for a few weeks now, and with the weather being as crappy this week as it is going to be.... I decided to go and buy all the ingredients and finally make my ratatouille come alive.


Obviously I wasn't going to slice everything super thin and plate it like a high class restaurant in the movie.. I'm more a fan of old school recipes that are so good that people keep making it for centuries. So I cubed everything.

When the boyfriend came home, and tried it, he said "It tastes like Unicorns dancing on my tongue" Which i am going to assume is a good thing, even though I accused him of being the reason why there are no Unicorns anymore... Because how else would he know what Unicorns dancing tastes like .... ANYWAY.... (Ps... I dressed my Pony up as a Unicorn one Halloween and we went trick or treating to the neighbors house)

Ok, back to the Ratatouille

The grocery store didn't have any of the nice long thin Eggplants, just the big fat ones, so I bought them anyway, and then salted them so they could sweat (my dad told me to do it, I don't know if it really made a difference, but I did it anyway)
I bought a bunch of Zucchini because it is one of my favourite Veggies. So I will probably make a bunch of Zucchini dishes for us to eat sometime soon.... And maybe my grandma's Zucchini soup (If you've never had it... I will try and post the recipe soon... it is AMAZING and a favourite childhood memory)
Tomatoes were on sale (YAY!), and I bought a bag of the stoplight Bell Peppers, so I got a range of colours.
And a purple onion... I'm not an onion fan, but the boyfriend is, So if I have to buy an onion, I go for the purple ones because they are prettier... Sole reason I always buy them... And they make me cry less
I didn't really use measurements, I just kept the size of the pieces I cut up in the same general size.
I used one large eggplant, 2 Zucchini (so the cut up zucchini pile was the same size as the eggplant pile), 2 bell peppers (I used yellow and orange), 1 medium purple onion, 4-5 cloves of garlic (minced), 5 Tomatoes cut in cubes, salt, pepper, and some spices (use whatever flavours you want to add to your dish)

Put some olive oil in a large pot (dutch oven). Make sure you have a lid that fits for later.
Heat the oil over medium heat
Add onions, cook until soft, about 5 minutes. Add garlic, cook about 1-2 minutes til fragrant (don't let the garlic burn though)
Stir in Eggplant and Zucchini, and add some salt and pepper as desired
Add some water, 1/2 cup to 1 cup, depending on your pot and how many veggies you are using.
Cover and Simmer until Vegetables are beginning to soften. Stir occasionally to make sure the top and bottom Veggies are all being cooked evenly
Stir in Bell Peppers, return lid and simmer until softened.
Stir in Tomatoes and spices.
Reduce heat to low-medium. Simmer, stirring often until Vegetables are tender. About 20 minutes.
Remove from heat
Serve and Enjoy
(You can also freeze and have it later)

I also added some sliced Kolbassa sausage to my ratatouille, because we like meat, and I have been on a bit of a vegetable kick lately, and we are both starting to crave more meat. But it would also have been amazing without the sausage.


I would also like to mention, as I was making about 3 other dishes at the time (so we can eat all week with minimal effort on my part after a long day at work), The Boyfriend said "you are a kitchen goddess"
Must be the black bottom muffins I fed him just before he said that (Don't worry, I'm working on a post for those too)