Discovering that Thai Iced Tea could constructed with ease in under five minutes paved the way for further experimentation. A shot of Lavazza espresso elevated the beverage with a toasted complexity.
An Iced Mocha compiled using one stick of G7 Espresso, Tim Hortons' Hot Chocolate mix, and 100 ml of milk also served as a splendid mid-day pick-me-up, pairing wonderfully alongside a too-sweet Neapolitan Lindt truffle.
An Iced Mocha compiled using one stick of G7 Espresso, Tim Hortons' Hot Chocolate mix, and 100 ml of milk also served as a splendid mid-day pick-me-up, pairing wonderfully alongside a too-sweet Neapolitan Lindt truffle.
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While braving wrist weakness and pangs of pain that would travel from the thumb to the elbow, I attemped baking for the first time in several weeks. Carrot Cake was up first.
1) Carrot Pound Cake with Cream Cheese Frosting
1) Carrot Pound Cake with Cream Cheese Frosting
I had vowed to revisit carrot again once cream cheese was on hand, and so I did. Turning to Sunday Baking's Carrot Pound Cake recipe with my last pre-portioned parcel of 80 g of grated carrot on hand, it dawned on me that the remaining quantity of Ambrosia chunks in my fridge were the last apples in our entire household. Consequently, frozen pineapples were summoned for use - albeit at about 20-30 g greater than the specific amount.
The increase in moisture content prompted an additional 20 g flour in the batter and an adjusted baking time of ten minutes more, with seven of those ten minutes involving covering the surface with foil to prevent burning.
Lacking the structure of my previous editions, the cake was incredibly fragile and required cooling completely before handling. Only after it had reached room temperature was it transferred to a plastic cutting board for frosting.
Lacking the structure of my previous editions, the cake was incredibly fragile and required cooling completely before handling. Only after it had reached room temperature was it transferred to a plastic cutting board for frosting.
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The prominent copper-toned border had vanished in this edition, though the inside was saturated and vibrant.
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One box of Philadelphia cream cheese was softened for this purpose. As Sunday's recipe would only require 200 g, the remaining 43 g in the package was tightly wrapped in plastic wrap and set aside for later use. Heavy cream and granulated sugar were instructed to be added into the bowl in amounts of 20 g and 30 g respectively. Having misread the amounts though, I ultimately poured in 32 g of heavy cream and 35 g of granulated sugar, resulting in a looser frosting. About a teaspoon of vanilla bean paste was also trickled into the mixture on a whim.
The cake was allowed to chill for about 3 hours, after which finely pulsed toasted pecans were sprinkled lengthwise along the top. It is highly advised to cover the cake if chilling beyond 6 hours, for continued exposure will cause dehydration and eventual cracking of the frosting.
Source: Sunday Baking
Even upon slicing into the edge of the cake, it was obvious the cake was moist - at least two notches more than the original and less dense by comparison.
The first bite also informed of the following:
The first bite also informed of the following:
- There was a noticeably higher proportion of dried fruit than pecans
- Whole dried cranberries and raisins had sunk to the bottom of the loaf, whereas the ones that had been pulsed into the same approximate size as the pecans remained suspended within the cross-section
- Small chunks of pecans were superior to a fine crumb, for it contributed the much-needed soft crunch without lending an overly chewy profile
- The inclusion of pineapple was tart and tangy, leaving a zesty aftertaste on the tongue
- Cream cheese frosting instilled richness to the dessert; while vanilla bean had granted an aromatic sweetness, orange extract would have paired even better. (Maybe I'll add both next time!)
Pecans were an acceptable alternative to walnuts, as they had revealed themselves to be in many of my nut-containing creations thus far.
Source: Sunday Baking
Source: Sunday Baking
Concluded to be preferable were: a lesser amount of dried cranberries and raisins, finely pulsed dried fruit instead of whole pieces, small chunks of pecans instead of fine crumbs, and the addition of orange extract in the frosting for zestiness.
2) Redpath Chocolate Chip Cookies
This unplanned cookie project was one that had materialized from a need to deplete forgotten and expired chocolate chunks and remaining golden yellow sugar that did not fit into my chosen storage container. Printed on the back of the packaging was a formula for chocolate chip cookies, inclusive of metric measurements! I decided to push my wrist strength, for the procedure appeared simple enough.
This unplanned cookie project was one that had materialized from a need to deplete forgotten and expired chocolate chunks and remaining golden yellow sugar that did not fit into my chosen storage container. Printed on the back of the packaging was a formula for chocolate chip cookies, inclusive of metric measurements! I decided to push my wrist strength, for the procedure appeared simple enough.
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Halving the recipe, I ought to have summoned 113 g of unsalted butter for use. Instead, the remnants of the existing block in the fridge weighed in 134 g, about 60% of the recipe amounts. My leftover golden yellow sugar also exceeded the halved portion of 217 g; 160 g was used instead of 108 g. These skewed ratios made it difficult to maintain integrity of the recipe. Consequently, I continued based on intuition: compensating with about a half teaspoon of salt, one additional egg, and more (unmeasured) flour, until the dough agreed to bind together.
Its smoothness and malleability was more reminiscent of an uncooked dessert bar - think blondies - than cookies. The dough was soft to start, and only somewhat scoop-able after thirty minutes of chilling. I anticipated less-than-memorable productions, likely embracing the soft-baked qualities I strictly tend to avoid.
Its smoothness and malleability was more reminiscent of an uncooked dessert bar - think blondies - than cookies. The dough was soft to start, and only somewhat scoop-able after thirty minutes of chilling. I anticipated less-than-memorable productions, likely embracing the soft-baked qualities I strictly tend to avoid.
Sixteen rounds were formed using my go-to 1.5 tbsp cookie scoop, with twelve baked in the oven and four in the toaster oven. Both trays were subject to an initial round of baking at 375 F for 10 minutes, with the tray in the oven baked for an additional two minutes due to fluctuating oven temperature.
The dough spread an incredulous amount, which ought have been expected given the extra egg. Texture varied minimally across the diameter of the cookie, while the surface was smoother than any of my usual cookie concoctions (659, 714, 905). Their appearance drew them closer to those lining the shelves of bakeries: a uniformly level disc sporadically dotted with chocolate.
Paler variations emerged from the toaster oven, their insides comprehensively softer and cakier than desired - like the packaged lunch box snacks. Meanwhile, those baked in the oven emerged with crispy edges and a uniform golden hue.
The dough spread an incredulous amount, which ought have been expected given the extra egg. Texture varied minimally across the diameter of the cookie, while the surface was smoother than any of my usual cookie concoctions (659, 714, 905). Their appearance drew them closer to those lining the shelves of bakeries: a uniformly level disc sporadically dotted with chocolate.
Paler variations emerged from the toaster oven, their insides comprehensively softer and cakier than desired - like the packaged lunch box snacks. Meanwhile, those baked in the oven emerged with crispy edges and a uniform golden hue.
While fresh, both versions were a tad too sweet for my liking, however they cooled to an acceptable degree. Despite lacking dimension and crunch, my modified Redpath rendition were still passable as a soft cookie.
As always, cookies taste better on the second day, ideally without excess egg. By the third day, stiffness had prevailed: soft they were no longer, and instead somewhat miserable.
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