Daring Bakers: Shuna Fish Lydon's Caramel Cake

• Recipe's origins: Bay Area Bites: Caramel Cake, The Recipe
• Recipe's orginator: Shuna Fish Lydon
• Our hostess: Dolores of Culinary Curiosity
• Our co-hostess: Alex of Brownie and Blondie and Jenny of Foray into Food

When I heard that this month's DB challenge was one of Shuna's recipes, I was positively overjoyed. Not only is she the wonderful authoress of the equally wonderful Eggbeater, but I had the distinct pleasure of being on the BlogHer '07 foodblogging panel with her. I can tell you all that she's an absolutely warm and lovely person and I am so happy to have had the opportunity to have met her.

I read though the recipe and I knew exactly when it would be served. You see, this month marked My Most Marvellous Manager's 10th anniversary at the company. He's a truly great person and I am so lucky to have worked with him for the past seven and a half years--quite knowledgeable, a great mentor and quite patient (well, you have to be to work with me). I'm pretty sure he didn't suspect I'd bring in some treats to mark the milestone..

I'm not much of a caramel maker. I've only made it successfully once before. Normally I get a crystaline formation that could resemble an outcropping on a planet seen on Doctor Who. Previous attempts left me so frustrated that I simply gave up, or if I was cooking with my Dear Little Cardamummy, I'd just get her to make it. Well, I seem to have regained my caramel making touch as it turned out perfectly, with little wisps of smoke rising as the Napalm-.like liquid turned a deep amber.

The batter came together wonderfully. Can't say much better than that.

Now, when it came to determining how best to take it in, I decided to go with cupcakes. I have learned that I have some...enthusastic eaters...around me, and sometimes it's best that treats be pre-portioned...mind you, it also means there's less clean up in the end, so it's not totally an altruistic decision.

Cuppycakes they were. the recipe turned out about 18 slightly mounded slight cakes. My guess is Beelzebub was done with them in about 20 minutes.Truth be told, 12 of them made it to the office...the other six were mysteriously left in my kitchen. Funny how this happens from time to time.

I think the next time I make this cake, I'll halve the icing recipe. It's quite delicious, but there's a lot of it. I'd prefer a thinnish icing layer bonneting the cakes, than entombing the delicate and soft crumb in all that icing.

Everyone loved the cupcakes -- including MMMM.




To see what the other Daring Bakers did, please visit our blogroll.

cheers!
jasmine

Cranapple Muffins

One of the many things I've been accused of is never leaving well enough alone. I analyse, overanalyse and poke holes in things and ideas until the point of my own often-fleeting satisfaction.

It annoys some people.

In certain instances it's to make sure I've made the right decision. I read prospectuses, I look at the alternatives, I weigh pros and cons. I like to think I rarely take recommendations blindly from sales people: I've found their advice is very rarely given with an altruistic bent, and more often planted by sales quotas. Admittedly, there's a little rush I get when I put on the doe-eyed "I don't quite understand this" bunny voice and innocently ask the question they don't want to answer...

In other instances I want to see how I can do the same thing but easier, faster, cheaper or (when it comes to food) tastier. Nothing wrong with that. At least not to me.

When it comes to cooking and baking I like to play....which results in NTSM (never twice (the) same meal). When I sort out a base recipe I take off from there. Sometimes I change one ingredient, sometimes I change a whole bunch. Gosh, it frustrated The Fussy Eater.

"Why can't you just make a normal (insert whatever dish I happened to serve). I liked it the last time. Why do you always have to change things?"

Of course, what he never realised was "the last time" wasn't the straight recipe. My response was usually "What, don't you like it?"

He usually grudgingly admitted that he did.

Case closed.

Mind you, there are recipes that just beg to be played with, if only for the number of times it's prepared. Muffins are a prime example. I make a dozen every couple of weeks and sometimes I revert to the original flavours, I often change things to what's on hand, what's in season or to satisfy a craving.

Now that we're in that post-Thanksgiving-pre-Christmas period, right now I'm craving cranberries and tart apples...hence cranapple muffins. These quick breads aren't like the cake-like offerings found in coffee shops and mass-market cafeterias--the crumb, while not exactly tender, has enough body to make them perfect for breakfast or late-aftenoon pick me up. I prefer to soak the cranberries for a little while before adding them to the batter--not only do the plump nicely, but it also rids them of their imposed, insipid sweetness.

Cranapple Muffins

Makes 12 "normal sized" muffins

60g butter, melted
200g ap flour
1 dspn baking powder
1/2 tsp bicarbonate of soda
120g sugar
a good pinch of salt
200ml plain or vanilla yoghurt
1 egg, lightly beaten
1 tsp vanilla
75g dried cranberries, rehydrated in boiling water for about 10 or 15 minutes
1 tart apple, peeled and chopped (Granny Smith, Greening or any other varietal you happen to have on hand).

Line a 12-bun muffin tray with papers and preheat the oven to 190C/375F.

Seive together the flour, baking powder, bicarb, sugar and salt.

Mix together the yoghurt, butter, egg and vanilla. Pour into the dry ingredients. Quickly bring together the mixture--this will only take a few stirs with a spoon: lumps are okay as you aren't looking for cake batter. Fold in the apples and cranberries. Divide between the muffin bowls and bake until an inserted cake tester comes out cleanly...about 25 minutes, depending upon your oven's temperment.

cheers!
jasmine

Brussel sprouts with sausage and potatoes

Ah, poor Brussel sprout...why do so many people dislike you?

I mention a craving and some gaze upon me with a horrified look that could only mean that I've converted to the cult of big box freezer meats and other processed dinners stores...or worse yet, have become a gym bunny.

Really, these cute little leafy, Smurf-sized cabbages can't be all bad can they? Well, I suppose with initials like BS, I guess I shouldn't be surprised that people don't necessarily trust them when presented.

Even a supper party teaming with good-eating (as in adventurous) foodish friends elicits dubious looks at a pot loaded with brussel sprouts with pancetta and chestnuts (from Nigella's Feast). I proudly announce that their scant and polite first portions were not only hoovered, but followed by proper sized second (in some cases a third) helpings, and in the process, I'd won converts to my altar of Brussel sprouty adoration.

The problem, it seems, is a prediliction for boiling the happiness out of these little spheroids until they are greyed, almost mushy and devoid of...sparkle. Why would anyone do that to a lovely little cluster of leaves? Really.

For me, there is no such thing as a lowly Brussel sprout, to be treated with anything that hints at derision. Really, all they need is a bit of a steaming--just enough to take away the squeak add a bit of vibrancy to their colour...a bit of salt, pepper and butter (everything is better with butter). My Dear Little Cardamummy curries them. I've been known to add them to a veggie pasta as well as pizza. But, truth be told, I normally take a page from La Lawson and other recipe writers who pair them with bacon. Really...like butter, everything is better with bacon.

So the other week, when a local grocer had my adored little cabbages on special offer, I was in a mini-bliss...and treated them as a hash-like main course. Not only does it use left over boiled potatoes, it's very easy and quite satsifying. The quantities are specific, but not--if you want more meat, add more meat. If you want fewer potatoes, don't add as many. Change it up as you wish--a favourite variant uses sweet potatoes and thick bacon cubes.

Brussel sprouts with sausage and potatoes
2 Italian sausages, freed from their casings
Olive oil
Half a medium globe onion, sliced in lunettes
2 garlic cloves, minced
A pinch or more of chilli flakes
350g leftover boiled potatoes, cubed (or you can parboil them)
350g Brussel sprouts, cleaned and quartered
60 ml water
A few dashes of Worcestershire Sauce
Salt
Pepper

Brown the sausage; remove the meat leaving the fat in the pan. Soften the onions in the pan, adding oil as needed. Add the minced garlic and chilli flakes, salt and pepper. Tip in the potatoes and brown, stirring occasionally. Remove the potatoes and add the brussel sprouts with the water; lid the pan and let the veg steam for a few minutes until vibrant. Strain out any remaining water and reintroduce the potatoes and the sausage and Worcestershire. Mix well and adjust seasoning to taste.


cheers!
jasmine