Daring Bakers' February Challenge: Quick Bread

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Pear and Sour Cream Bread

1/2 c. butter
1 c. sugar
2 eggs
3 tbsp. pear juice
4 to 5 canned pear halves, chopped
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 c. sour cream


FILLING:

1/2 c. walnuts, chopped
1/2 c. brown sugar
2 tsp. cinnamon

Cream butter, sugar and eggs.

Add pear juice and chopped pear halves. Mix dry ingredients and add alternately with sour cream. Pour not quite half the batter into a greased
loaf pan. Generously heap the nut mixture into the center of
the batter.

Pour remaining batter on top. Bake at 350
degrees for 50 to 60 minutes. Let cool partway in pan.

Coconut Muffins

•2 cups all-purpose flour
•1 cup sugar
•2 teaspoons baking powder
•1 cup sour cream
•2 eggs
•1/2 cup canola oil
•1/2 teaspoon coconut extract
•1 cup flaked coconut

In a large bowl, combine the flour, sugar, baking powder and coconut.

In another bowl, combine the eggs, oil, sour cream and extract. Stir into dry ingredients just until combined. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375 for 25 minutes.

Chocolate Pots de Creme

This is a new blog based on an old blog of mine which was, well, and still is, hosten on Wordpress. I decided Ive had enough with the way Wordpress works, so this is Carabosse's Bakeshop's new home.



Chocolate Pots De Créme
from Luscious Chocolate Desserts
serves four
1 cup heavy cream
4 ounces semisweet or bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract
3 large egg yolks
1/4 cup light brown sugar, packed
pinch salt

Kettle of boiling water

Preheat your oven to 325°F with a rack in the middle of the oven. Ready four 5-ounce ramekins and a 9"x13" baking pan.

Bring the cream to a boil over medium heat. Remove from heat and whisk in the vanilla and chocolate until smooth.

Whisk together the egg yolks, sugar, and salt in a large bowl, making sure to break up any lumps in the brown sugar. Temper the mixture by adding 1/3rd of the hot cream, whisking gently to blend. Add the remaining cream, whisking steadily to combine.

Strain the mixture through a fine sieve and divide between your ramekins.

Place the ramekins into the baking pan and place in the oven. Pour the boiling water in to the pan so that it comes up 1/2 way up the sides of the ramekins.


Bake for 25 minutes, or until the custard is barely set around the edges and still wiggles when shaken in the center. Remove the custards from the water bath and allow to come to room temperature on a wire rack. Once cool, chill for at least 3 hours or up to one day.