Friday, August 20, 2010

Diet Food?

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Ever since I found out I was pregnant I have been trying to do a bucket list of sorts. I know my life won't be over once she arrives but I do know that I will have another focus and that things will take a back burner for a while. So I wanted to tackle somethings I have always wanted to make but didn't ever take the time to make. Angel Food Cake was one of them, because its a little time consuming and you have to be patient and wait for it to finish cooling completely. And I'm kind of a eat it right away girl cause I have already been waiting the bake time to taste it.

The one thing I have never understood about Angel Food Cake is that its considered diet food, I mean I get it there are no egg yolks. But, there is a bunch of sugar, some flour, egg whites and not much else. Its not exactly health food. I guess that is why people normally pair it with fruit, so you can feel like you are eating something healthy. Yes, there is your social commentary for the day, feel free to discuss amongst yourselves.

Ok back to the cake. I think in my now 28 years (jeez I'm old), I have had angel food cake that didn't come out of a plastic container one time. So how does this cake compare to a grocery store angel food cake. Its amazing, not even close to the grocery store cake. The texture is completely different, it has some for one and its not just soft blah cake, it has a bite to it. The flavor I think mainly because of the vanilla bean paste is so much better.

So if you have only ever had grocery store Angel Food Cake you should really give this a shot, it will be work all the time and effort.

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The Best Angel Food Cake Adapted from Baking Bites

1 1/2 cups egg whites at room temperature

1 1/2 cups superfine sugar, divided

1 cup sifted cake flour

1 tsp cream of tartar
1/4 tsp salt

2 tsp vanilla bean paste

Preheat oven to 325F.

In a small bowl, combine 3/4 cup sugar and the cake flour. Set aside.

In a Stand Mixer beat egg whites until frothy, add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. Once all the sugar has been added, beat egg whites to soft peaks. Once you have soft peaks, add the vanilla bean paste beat for a few seconds to evenly distribute.

Sift the flour and sugar mixture over the egg whites in 6-8 additions and gently fold it in after each addition. Spoon batter into an ungreased 9 inch tube pan. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

Bake for 50-60 minutes, until the top springs back when lightly pressed.

Remove from oven an invert pan over a bottle. I used a wine bottle, that had a nice long neck to invert the cake over. Allow to cool completely or overnight.

Gently run a thin knife around the sides of the pan to release the cake when you are ready to serve it.

Tuesday, August 3, 2010

The Reason

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So posts on the blog have been few and far between. I am still cooking and baking as much as I can but the time to work on the blog has taken a back burner. Because I have been spending my time getting our home ready for a new addition. Yes, that is right I’m having a baby! So between work, getting the house ready for the baby and my regular day to day living activities the blog fell to the wayside and I feel bad about that. So now that I’m in the final stretch and most of the baby work is done I am returning to you, until my little cupcake arrives.

So in honor of my baby girl I made this delicious crisp and because I’m pregnant I ate both of them, ok even if I wasn’t pregnant I would have eaten both of them, don’t judge me. They really were that good.

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Peach and Raspberry Crisp

2 medium peaches

1/2 pint of raspberries

2 Tablespoons of butter, softened

2 Tablespoons of honey

2 Tablespoons of AP Flour

1/4 cup of rolled oats

1 teaspoon of cinnamon

Preheat oven to 375 degrees. Place two 6 oz oval ramekins on a baking sheet. Pit and chop the peach into bite size pieces and split between the two ramekins. Sprinkle the raspberries over the top of the peaches. In a bowl combine the butter, sugar, flour, oats and cinnamon until it forms crumbles. Top each ramekin with half of the crumble mixture. Bake for 18 to 22 minutes until the top is golden brown. Serve warm.