Tag Archives: high altitude

Just add chocolate for a more decadent muffin

14 April 2013

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doublechocolatemuffins1

I was craving chocolate last week. When I started thinking about what I should bake, those giant chocolate muffins from Costco came to mind. Except I didn’t want a muffin the size of my hand. I wanted little noshes I could keep on hand for a little while. Because “The Joy of Cooking” has my go-to muffin recipe, I thought I’d see what I could find in the way of chocolate muffins.

Baked goods with melted chocolate can be difficult to make at high altitude. In my experience in the year I’ve been here, I’ve found such treats are one of the most susceptible to collapsing during the baking process. I’ve had the outside cook and crisp before the inside fully cooks. I’ve also had the centers cave in. It has been a learning process. doublechocolatemuffins2

I couldn’t have asked for these to turn out any better than they did. The batter had a slightly stiff quality to it, which ultimately seemed to help them turn out well. I’ve also learned to spray the paper muffin cups with cooking spray so the muffins won’t stick to them. These are a decadent muffin that can either be a rich breakfast or a dessert for later in the day. Next time I’m craving chocolate muffins, this will be my go-to. No more searching for a better recipe.

Ingredients
2 ounces unsweetened chocolate
1 3/4 cups all-purpose flour
1 teaspoon baking soda (use 1/2 teaspoon if at high altitude)
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1 cup packed light brown sugar
1 egg
1 cup chocolate chips

Melt chocolate and let cool.

Whisk flour, baking soda and salt together in a separate bowl. Set aside.

Combine buttermilk and vanilla in a small bowl. Set aside.

Beat butter in a large bowl until creamy. Gradually add and beat in brown sugar until lightened in color and texture, 4 to 5 minutes. Add egg and beat until mixed. Beat in the chocolate just until blended. Add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Stir in chocolate chips. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 25 to 30 minutes. Let cool for 2 to 3 minutes in the pan before removing to cool completely on a rack.

Banana oatmeal muffins great for breakfast to go

7 April 2013

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Bananaoatchocomuffins

This week’s recipe comes from Pinterest. I was looking for a recipe for chocolate chip muffins and found these banana chocolate chip baked oatmeal singles.

There is no flour used in these muffins. Instead, the main components of the mixture are oats, bananas, milk and eggs. The muffins don’t end up light and fluffy; they end up with a bit more of a dense, eggy texture. The flavor is well-rounded and the ingredients make this recipe healthier than other options may be.

These muffins are nice to have on hand during a busy week — you can make them ahead of time and have them grab-and-go ready for weekday breakfasts or snacks. I used mini chocolate chips when I made them because I prefer the smaller bits of chocolate in smaller muffins.

One step that I have found is particularly important to take at high altitude is to spray the paper cupcake holders with cooking spray. For some reason, baked goods tend to get a good grip on the paper otherwise, leaving the person eating them to have to peel away a good layer of the muffin. Who wants to do that with something so delicious?

Ingredients
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder (1 1/2 if you’re at high altitude)
1/2 tsp. salt
2 egg whites
1 egg
1 1/4 cup skim or soy milk
3/4 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Lightly mist 18 cups in a muffin tin with cooking spray.

Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.

In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add to the dry ingredients and stir until blended together. Mix in chocolate chips.

Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18 to 22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Angel food cake for all altitudes

24 February 2013

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angelfoodcake1

Angel food cake is characterized by its light, airy quality. The batter is a carefully crafted foam scooped into a tube pan, rather than a typical cake batter that can be poured into a normal cake pan. And it takes a lot of care to get it right.

The first time I made angel food cake was about four years ago. I had a lot of leftover egg whites and wanted to find something in which to use them. Two weeks ago, I found myself in a similar situation. I remembered the angel food cake recipe in The Joy of Cooking and pulled out my well-loved copy of the book. It’s such a delicate cake that Joy has a separate recipe for high altitude.

Taking the time to follow the instructions from the beginning until you’re ready to take the first bite will be worth it to get the angel food cake to its proper consistency. I tend to ignore many recipes that require sifting, but it’s entirely necessary to achieve the light quality of this cake. All of the ingredients must be at room temperature as well. Cold egg whites will result in a more dense cake. It’s crucial that you follow instructions to fold ingredients into the mix because stirring will break down the foamy quality of the batter. With the high-altitude recipe, make sure to cut the batter with knife as the recipe instructs, because any larger air bubbles will put your cake at greater risk of collapsing. When cooling the cake, be sure to turn the pan upside-down so it doesn’t settle and become dense. Turning it upside-down helps it keep its spongey quality.

I’ve made the cake three different times using three different extracts — orange, almond and vanilla — but never all at once. I wasn’t a fan of the orange-flavored cake, but the vanilla and almond extract versions were good. Still, I prefer to use the classic combination of vanilla and almond extract.

I’ve made this cake at sea level and at high altitude. Because the recipes are so different, I’ve included both of them below. The first is for high altitude and the second is not. As you can see, the process for each is different. I’ve had success with each version. Additional modifications may be required if you’re at an altitude higher than 10,000 feet. If you’re lower than that, one of these will work.

This is a nice cake to enjoy with tea, cream, berries or just by itself.

Ingredientsangelfoodcake2
1 cup plus 2 tablespoons sifted cake flour
1/2 cup sifted confectioners’ sugar
1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon almond or orange extract
2 tablespoons water
Confectioners’ sugar

Preheat the oven to 375 degrees F.

Sift flour and sugar into a bowl and set aside.

In a large bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar and beat on high speed until soft, slightly droopy peaks form. Fold in extracts and water.

Add the dry ingredients one-quarter at a time, sifting them over the whites and gently folding them in, until no flour is visible. Scoop the batter into the tube pan. Cut through the batter once with a knife to burst any large air bubbles. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.

Let cake cool completely before frosting or wrapping airtight. If your pan has feet, turn it upside down and let cool for 1 1/2 hours. If it does not have feet, turn it upside-down on an inverted funnel or bottle to let cool. To remove the cake from the pan, slide a thin knife around the cake to detach it from the pan. Using the same procedure, detach the cake from the tube. If the pan has a removable bottom, pull the tube up to lift the cake from the pan sides. Slide the knife under the cake to detach it from the bottom.If the pan does not have a removable bottom, invert the pan and tap it against the counter to loosen the cake. Allow the cake to drop onto a rack or serving platter.

Cut the cake using a special cake comb or use a serrated knife and gently saw it. To avoid compacting the cake, do not apply a lot of pressure in a downward cutting motion.

(Angel food cake at regular altitude)
Ingredients
1 cup sifted cake flour
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cups egg whites
1 tablespoon water
1 tablespoon fresh lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup sugar

Preheat the oven to 350 degrees F.

Sift flour, sugar and salt together three times. Set aside.

In a large bowl, combine egg whites, water, lemon juice, cream of tartar, vanilla and almond extract and beat on low speed for one minute. Increase the speed to medium-high and beat until the mixture increased 4 1/2 to 5 times in volume and resembles a bowl of soft foam. The foam will hold a very soft, moist shape when the beaters are lifted. On medium-high speed, beat in sugar 1 tablespoon at a time, taking 2 to 3 minutes. When all the sugar has been added, the foam will be creamy white and hold soft, moist, glossy peaks that bend over at the points. Do not beat until stiff. If the mixer bowl is nearly full, transfer the mixture to a wide 4- to 6-quart bowl for easier folding. Sift a fine layer of the flour mixture evenly over the batter and fold gently with a rubber spatula only until the flour is almost incorporated. Do not stir or mix. Repeat seven more times, folding in the last addition until no traces of flour are visible. Pour the batter into the pan and tilt or spread to level the top. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes.

Let cake cool completely before frosting or wrapping airtight. If your pan has feet, turn it upside down and let cool for 1 1/2 hours. If it does not have feet, turn it upside-down on an inverted funnel or bottle to let cool. To remove the cake from the pan, slide a thin knife around the cake to detach it from the pan. Using the same procedure, detach the cake from the tube. If the pan has a removable bottom, pull the tube up to lift the cake from the pan sides. Slide the knife under the cake to detach it from the bottom.If the pan does not have a removable bottom, invert the pan and tap it against the counter to loosen the cake. Allow the cake to drop onto a rack or serving platter.

Cut the cake using a special cake comb or use a serrated knife and gently saw it. To avoid compacting the cake, do not apply a lot of pressure in a downward cutting motion.

Brownies for any occasion

17 February 2013

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Germanchocolatebrownies1

Of all the desserts in the world, brownies are my favorite. They always have been, and probably always will be. While I have a couple go-to recipes, this is one I return to when I want to get a little fancy.

These German chocolate brownies look more complicated than they actually are. I got the recipe out of Good Housekeeping’s Favorite Recipes: Brownies! book, which I found years ago during one of my regular trips to Seattle. It was in a clearance pile on the basement floor of the the Barnes & Noble at the corner of Pine Street and Seventh Avenue. As someone who loves brownies, I couldn’t pass up the $4.99 price tag for a book that contained dozens of recipes for my favorite dessert. To this day, it’s one of my favorite cookbooks.

If you like chocolate, coconut and pecans, you’ll enjoy these brownies. When properly cooked, the brownie layer is fudgy, so it sticks to your teeth the slightest bit when you bite into one. The coconut layer browns during baking and adds a burst of flavor to the top. Together, the two make for a decadent treat that I’ve made time and time again.

When I first made these at high altitude, they didn’t turn out right. The brownie layer overcooked at the edges as I attempted to get the center to fully cook. The next time I made them, I added one-fourth cup cocoa powder, which turned out to be the perfect stabilizer. The brownies turned out just right. Thursday will mark one year since I moved to high altitude, and I’m happy to say I think I’m finally getting the hang of baking up here.

BrownieGermanchocolatebrownies2
1/2 cup butter
8 ounces semisweet or bittersweet baking chocolate
1 cup packed brown sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
(If you’re at high altitude, add 1/4 cup cocoa powder)

Preheat oven to 350 degrees. Grease a 13-inch-by-9-inch pan.

To prepare the brownie, heat butter and chocolate in a 3-quart saucepan over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in the brown sugar. Add eggs and vanilla; stir until well mixed. Stir in flour and salt just until blended. Spread batter evenly in prepared pan.

ToppingGermanchocolatebrownies3
3 large egg whites
2 cups sweetened flaked coconut
1 cup pecans, toasted and chopped
1/2 cup packed brown sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt

To prepare the topping, beat egg whites with a wire whisk in a medium bowl until foamy. Stir in coconut, pecans, brown sugar, milk, vanilla and almond extracts and salt until well combined. Spread topping over batter.

Bake until toothpick inserted 2 inches from the edge comes out almost clean and topping turns golden brown, 45 to 50 minutes. Cool in pan on wire rack.

When cool, cut lengthwise into six strips, then cut each strip crosswise into six pieces.

Fall baking is a piece of cake

23 September 2012

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ACcoffeecake

As lower temperatures enter the weather forecast, my thoughts have turned to fall baking — apples, pumpkin, soups and comfort foods.

I joined Pinterest a couple months ago and have built up quite the board of recipes I want to try. Last week I saw a pin for this apple coffee cake. I added it to my “Recipes to try” board and actually got around to it. The recipe calls for two layers of apples, one in the middle and one on top. The apples in the middle stayed moist and provided a nice fresh layer to break up what would otherwise just be a piece of moist cake. The apples on top got a bit dry in the baking process so, if you want them to stay moist, you could save some of the batter for a third layer on top of the second layer of apples.

Though it smelled delicious while it was baking, I wasn’t crazy about this coffee cake at first; but it grew on me the next day after reheating a piece for breakfast. The flavors had time to come together. The cake had a nice crumb, the apples had just the right balance of sweetness and tartness and the cinnamon added a welcome dose of spice. It wasn’t overpowering; it was light enough without being devoid of flavor.

I took the coffee cake to work the next day and my coworkers devoured it. I don’t know if anything I’ve bought to work has received such rave reviews. It must have hit the spot for them.

Ingredients
5 Granny Smith apples, peeled and sliced
1/3 cup granulated sugar
1 tablespoon of cinnamon
3 cups all-purpose flour
2 cups granulated sugar
3 teaspoons baking powder
2 teaspoons vanilla
4 eggs
1/4 teaspoon salt
1/2 cup orange juice
1/2 cup apple sauce
1/2 cup vegetable oil

Preheat oven at 350 degrees and grease a 9-inch-by-13-inch baking dish. In a medium bowl, toss sliced apples, 1/3 cup of sugar, and cinnamon in a bowl and set aside. If you’re at high altitude, cook the apples, cinnamon and sugar in a pan over medium heat until the apples are soft. I’ve found that fruit doesn’t bake the same and often comes out too crisp in the final product, so cooking them beforehand ensures that they’ll be the consistency you prefer. Remember to use half the amount of baking powder, too.

In a mixing bowl combine flour, 2 cups sugar, baking powder, vanilla, eggs, salt, orange juice, apple sauce and vegetable oil. Mix well. Pour half the batter into baking dish and arrange apple slices on top. Pour and spread the rest of the batter on top of the apples. Bake for 60 minutes or until done. Cut coffee cake into squares and serve warm.

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