Posts tagged ‘organic baking’
…and it happens to be my birthday too (happens like every other year). So we are having a big dinner with my family and I make the cake (all organic ingredients). It’s a Japanese style strawberry shortcake, meaning it’s a sponge cake base with whipped cream and strawberries.
Japanese style shortcake
- 6 eggs
- 3/4 cup sugar
- 1 1/4 cup flour
- 1/4 tsp baking powder
- 1/2 tsp vanilla extract
- 2 tbsp melted butter (or oil, walnut or almond)
cream chantilly (to be fancy):
- 1 1/2 cup whipping cream
- 3 tbsp sugar
- 2 tsp vanilla extract
- strawberry or raspberry preserve
- 1 qt fresh strawberries
- parchment paper
eggs and sugar
Preheat oven to 350. Beat eggs and sugar till very pale yellow and is 3-4 times the original volume using a mixer. Cut parchment paper into circles to fit two 8in round cake pans (fold the paper in halves till you can’t anymore and snip the ends to fit). Oil pan with the parchment thoroughly otherwise it’d be hard to get the bottom out of the pan. Sift in flour and baking powder, fold with large metal spoon and add the vanilla while folding. Fold in melted butter last after the batter comes together. When fully incorporated pour into pans and bake for 25mins.
Beat cream and sugar till it forms soft peaks, add vanilla and beat a little more. Put away till cake is completely cooled.
Take half the strawberries (the least pretty ones) and slice into 4ths. De-stem the rest for the top.
When cakes are cooled peel off the parchment paper, spread on a thin layer of preserve, top evenly with the sliced strawberries then spread the whipped cream over. Put on the next cake layer, and thin coat of preserve. Frost cake with the remaining cream. I saved some and piped it on with just a snipped sandwich baggie (I never got the hang of using decorating tips). Top with strawberries how you see fit.
The hubby loves cereal (mainly Nature’s Path Optimum Power) and soymilk in the morning, afternoon, late at night, and whenever he feels like eating something. He doesn’t really miss it when we go weeks without buying any but when it’s there he’ll go thru a box in two days (maybe three). I tried buying in bulk, but it still doesn’t feel like much of a deal. The cheapest organic cereals are plain puffed grains of some sort. I prefer granola, but most of the granola I see at the stores aren’t organic and they are still expensive. A one pound bag of organic rolled oats is moderate in price. To make a bowl of oatmeal you would use less than you would normally consume in a bowl of granola.
So here’s my attempt in trying to solve my cereal dilemma, involving some cheap organic puffed brown rice and organic rolled oats. However, with the added costs of nuts, fruits and other extras, I don’t think I can conclusively calculate it as a real savings. But it’s tasty and makes use of my new glass container.
Granola cereal with almonds, coconut, and raisins
2 1/2 – 3 cups rolled oats (I eyeballed it)
2 cups puffed rice or kamut
1 cup slivered almonds
2/3 cup flaked coconut
2/3 cup raisins
1/4 cup golden syrup or maple syrup/rice bran syrup (more or less according to your taste)
1 tsp molasses (optional)
1 tbsp of oil or more if needed
Makes about 2 1/2 quarts (roughly)
Preheat oven to 350º. Coat large mixing bowl with the oil. Mix everything except the raisins together in the bowl with the liquids. Pour and spread evenly onto a parchment lined sheet pan. Bake for 20mins (or till golden brown), stirring it half way thru. When cooled mix in raisins, and store in an airtight container if you intend to keep for long. The non-airtight container is ok for a day or two (which is exactly how long it’s gonna last here).
Will be making more soon, but I ran out of raisins, and walnuts might be cheaper.
For a change of pace from all the recent eating out entries, here’s something homemade.
On Amazon I bought some baking items in bulk. I got 4 containers of Spectrum Organic Shortening, 4 bars of Green Black Organic 72% Baking Chocolate, and 5 canisters of Ghiradelli Cocoa Powder. With these, I can start my own chocolate truffle business. But instead I’ll be baking chocolate goods for months to come. I was going to go all organic but they didn’t carry Green Black Cocoa Powder and the other organic brands weren’t ones that I’m used to baking with. The Ghiradelli was great price for the quality and quanity, I gave one to my cousin (also an avid baker).
I mainly use Spectrum Organic Shortening for my baking because the hubby refuses to eat butter. Sometimes I like to use Earth Balance Whipped Spread for a buttery flavor or as a ghee alternative in curries. Here’s a quick brownie recipe I threw together to use some of that cocoa.
1 1/4 cup organic shortening
1 1/2 cup sugar
1 cup cocoa powder
1 1/4 cup hazelnut flour
3/4 cup flour
1 1/2 tsp of vanilla extract
pinch of salt
These are moist soft fudgey dense brownies, so you don’t have to worry about leavening agents. Preheat oven to 350°F. Cream the shortening and sugar till smooth then add in one egg at a time incorporating fully before adding another (using a mixer). Then gently fold and stir in the cocoa powder with a spoon or spatula (it can fly everywhere using the mixer). Mix in the vanilla and pinch of salt, then add the flour and hazelnut flour and finish mixing with mixer. Pour and spread out the thick batter evenly onto a greased 8×8 inch pan. Bake for 20-25mins, test with a toothpick after 20mins and determine if it’s done or needs another 3 or 5mins. It shouldn’t come out completely dry and clean when you poke it. After taking it out of the oven, let cool for 10mins and you have warm brownies.