Recipes from today's training
I brought in some treats today. Below are the recipes. Enjoy!
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
Chocolate Birthday Cupcakes (http://sweetapolita.com/2012/03/chocolate-birthday-cupcakes-with-nutella-cloud-frosting/)
Yield: 12 standard cupcakes
· 3/4 cup (95 g) all-purpose flour
· 3/4 cup (150 g) white sugar
· 1/4 cup (30 g) dark cocoa powder (I use Cacao Barry Extra Brute)
· 3/4 teaspoon (3.5 g) baking soda
· 3/4 teaspoon (3.5 g) baking powder
· 3/4 teaspoon (3.5 g) cornstarch
· 1/2 teaspoon (4 g) salt
· 1/3 cup (80 mL) buttermilk
· 1/4 cup (60 mL) brewed coffee or espresso, hot
· 3 tablespoons (45 ml) vegetable oil
· 1 egg, room temperature, lightly beaten
· 1-1/2 teaspoons (7.5 mL) pure vanilla extract
1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
6. I used my favorite vanilla buttercream frosting and added some Bailey’s.
Kara Bonavia | TACOMA ART MUSEUM
Public Programs and Volunteer Coordinator
T: 253.272.4258 x 3030
1701 Pacific Avenue, Tacoma, Washington 98402