walnuts – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Mon, 12 Jul 2021 09:58:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 walnuts – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Banana-Walnut Loaf http://aubreyabouttown.com/recipe/banana-walnut-bread/ http://aubreyabouttown.com/recipe/banana-walnut-bread/#respond Sun, 07 Mar 2021 12:59:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3648 What better way to enjoy those bananas that have peaked?! This classic & true recipe is rich, moist, and intensely banana. Make it your own by adding raisins, pecans, coconut, chopped pineapple…butterscotch or chocolate chips take it to another level. Or with whatever you prefer.

Banana-Walnut Bread
This recipe yields three small 7x3 inch loaves to gift (seen in photo), or one large 8-1/2 by 4-1/2 inch loaf.
Servings1-3 loaves
Prep Time10 mins
Cook Time30-55 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees. If baking three 7x3 small loaves to gift, as seen in the photo, place a sheet pan on the middle rack to heat with oven.
  2. With vegetable shortening or butter, grease and flour an 8-1/2 by 4-1/2 inch loaf pan, if using three 7x3 inch paper pans, no greasing & flouring needed, (as seen in photo - see Recipe Notes below for ordering information), skip this step.
  3. In a medium-size bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Whisk until the cinnamon is visibly dispersed throughout (this is a good indication that the baking soda has been thoroughly combined, thus an even rise). Set aside.
  4. In a large bowl, mash bananas with the back of a fork until just lightly lumpy.
  5. With a rubber spatula, stir in melted butter, vegetable oil, vanilla extract, and banana flavour (if using) to bananas, blend until incorporated.
  6. Add sugar, and mix vigorously until smooth.
  7. Stir in flour mixture until combined.
  8. Pour batter into the greased and floured loaf pan, or evenly disperse between the three paper loaf pans.
  9. Top batter (loaf, or loaves) with finely chopped walnuts.
  10. Bake the 8-1/2 x 4-1/2 inch loaf on the center rack for 50-55 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of the banana bread. Bake the paper loaf pans on a baking sheet 30-35 minutes or until a wooden skewer or toothpick comes out clean when inserted into the center loaf.
  11. Allow loaf to cool in pan for 15 minutes, then invert pan to remove. Let cool completely, then wrap tightly with aluminum foil.
  12. Allow paper loaves to cool completely in paper pans, then wrap in clear cellophane bags, sealed with twist ties or ribbon, or wrap in plastic wrap.
Recipe Notes

For the 7”x3” brown paper loaf pans used in this recipe,  click HERE

 

7”x3” Paper Loaf Pans

]]> http://aubreyabouttown.com/recipe/banana-walnut-bread/feed/ 0 3648 3-Layer Carrot Cake with Cream Cheese Buttercream http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/ http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/#respond Sun, 28 Feb 2021 13:54:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3576 Arguably one of America’s favorite cakes. Wether as cupcakes, jelly rolls, one layer or 12, this American classic has become a global phenomenon, in an incarnation.
I’m delighted to share my decadent take on this beloved cake, and I hope it becomes your go to fir any occasion.

  • Grate 3 cups fresh carrots
  • The Carrot Cake Batter
  • Use a scale to weigh batter for even layers
  • Tap pans on the counter to release air bubbles
  • If a skewer or toothpick come out clean, it’s ready
  • Even rise
  • Cool in pans on a rack 15 minutes
  • Allow butter & cream cheese come to room temperature
  • Gradually add confectioners sugar
  • Whip buttercream until light & fluffy
  • Light & fluffy buttercream
  • Spread buttercream from the center out
  • Dollop buttercream in center
  • Grease, line, and flour sides
  • Ice the top
  • Smooth sides of cake
  • Smooth edges inward with offset spatula
  • The star tip for scalloped border
  • Thoroughly blend colour
  • Gently press finely chopped walnuts into sides
  • Use a toothpick to add colour concentrate
  • Carefully place cake on cake drum or cake stand
  • Add a scalloped border
  • Buttercream carrot roots
  • Hold the ‘leaf’ tip vertically
  • Pipe on carrot in a ‘ball’ shape
  • Start carrot top, wiggling out
  • The Carrot Cake

3-Layer Carrot Cake with Cream Cheese Buttercream
This show-stopper, is grand. A tall cake, moist & decadent, and packed with fruit, this classic is beyond incredible, and will quickly become a favorite when you want to impress. See ‘Notes’ below for cupcakes
Servings12-16 slices
Prep Time20 mins
Cook Time35 mins
Passive Time5 hrs
Ingredients
Carrot Cake Batter
Cream Cheese Buttercream
Decorating Tools
Instructions
To Prepare Cake Batter:
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius). Position rack in the center of the oven.
  2. Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, whisk together flour, baker’s sugar, baking soda, cinnamon, nutmeg, and salt. Mix until cinnamon is visibly disbursed throughout.
  4. Add brown sugar, mix until combined.
  5. Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
  6. Stir in vanilla extract, pineapple, shredded carrots, applesauce, chopped walnuts, and sultanas. Mix with on MED speed until well combined, use a rubber spatula to scrape the bottom & sides of the bowl in-between mixing.
  7. Divide batter into three 9-inch greased & floured cake pans.
  8. Bake on the center rack in a preheated 350 degrees oven (with fan) for 35 minutes, or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire racks 15 minutes.
  10. Remove from pans to wire racks, and cool completely, about 2 hours.
  11. Wrap cakes with plastic wrap and chill in refrigerator 1 hour to overnight.
To Prepare Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  2. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  3. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
To Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, top center with 1 cup of cream cheese buttercream, and other an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Repeat with second layer.
  3. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  4. Top with 1 cup of the buttercream, again, spreading from the center out.
  5. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  6. Press chopped walnuts into the sides of the cake to cover the sides.
  7. Fill piping bag fitted with a medium-sized star tip (I use the Wilton 1M tip) with 1-1/2 cups of cream cheese buttercream.
  8. Pipe a scallop border around the border on top of the cake, by holding the tip at a 45 degree angle on the surface of the cake, and gently squeezing the bag in an upwards motion, then down, releasing pressure, and pulling to a tip (tail), in a wave shape. Repeat around the border of the cake. Serves 12-16
Optional - To Make Buttercream ‘Carrot’ Decorations,
  1. In a small bowl, mix 2/3 cup buttercream with a very small amount of orange food colour, or equal amounts of red & yellow to achieve desired colour. Fill a pastry bag, fitted with a medium-small round tip (I use the Wilton 1A tip) with the orange buttercream.
  2. In another small bowl, mix 1/4 cup buttercream with a very small amount of ‘Kelly’ green food colour to achieve desired shade. Fill a pastry bag, fitted with a ‘leaf” tip (I use the Ateco 352 tip) with the green buttercream.
  3. Select on the top of the cake where you wish to pipe the carrots, I do six equally around the top, pointing towards the center. Pipe 12 or 16 if you prefer a carrot on each slice of cake.
  4. Holding the tip at a 45 degree angle against the inside of the scalloped border, gently squeeze piping bag to for a little ball, stop, press one more ball, release pressure, and pull into a point (tail) towards the center to creat a 1-1/2 inch baby carrot. Each little ball represents the ridges of an actual carrot. Repeat.
  5. For the ‘carrot top’, hold the green buttercream-filled pastry bag’s leaf tip at a 45 degree angle on the top of the bulbous end of the carrot, gently squeeze bag while pulling back towards the scalloped border in a ‘wiggling’ motion, releasing pressure and pulling out to a tip.
Recipe Notes

Cupcakes & Mini Cupcakes

This recipe makes 3 dozen (36) full-size cupcakes. Fill cupcake liners 1/4 inch from the top, bake 25 minutes, or until a toothpick or wooden skewer comes out clean when inserted into the middle of a cupcake.

Mini Cupcakes

Mini Carrot 2” Cupcakes

Mini 2-inch White Gold-Lined Cupcake Liner

Makes 80 mini 2” cupcakes. I use these gold-lined mini cupcake liners (they are available in pink, sky blue, brown, and white - as pictured above). They are ridged, and stand on their own, without any need for mini cupcakes tins; simply fill them with cake batter 1/4 inch from the top, place on a baking sheet pan (takes two sheet pans, 40 each), and bake in at 350 degrees, for 18 minutes, or until a toothpick or wooden skewer comes out clean when inserted in the middle of a cupcake.

Recipe Variations & Substitutes

Golden raisins are a perfect substitute for sultanas.

Try chopped pecans instead of walnuts, or a combination of both!

Try adding 1/2 cup finely chopped candied ginger root to the batter to add a warm touch of spice.

]]> http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/feed/ 0 3576 The Ultimate Everything Chocolate-Chip Cookie http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/ http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/#respond Thu, 17 Dec 2020 02:08:32 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3260 These may be the last chocolate chip cookie recipe you’ll ever need. Buttery, intensely chocolatey, with nutty crunch, and a sweet & tart chew, and a creamy finish, all encased in a cookie with the perfect balance of crisp and chewy. Gifting these are always a welcomed treat. If tropical flavors are your jam, check out the ‘Tropical-Chip’ version in the Recipe Notes.

The Ultimate Everything Chocolate-Chip Cookie
These are the cookies Santa wants for Christmas!
Servings62 cookies
Ingredients
Instructions
Prepare the Cookie Dough
  1. In a medium-sized bowl, whisk together flour, baking soda, and kosher salt - whisk until well combined. Set aside.
  2. In a large bowl, toss to combine: semisweet & white chocolate chips, butterscotch morsels, the chopped pecans & walnut nut meats, dried cranberries, and flaked coconut. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment, cream together softened butter, brown sugar, and sugar. Beat on MED speed 2-1/2 minutes, or until light & fluffy.
  4. Add vanilla extract, and add eggs one at a time, beat until incorporated (about 1 minute).
  5. Using a 1/2-cup measuring cup as a scoop, with the mixer on LOW, add flour mixture 1 scoop at a time, blending after each addition, scrapping the sides and bottom of the bowl with a rubber spatula to fully incorporate.
  6. Remove bowl from mixer stand, scrape off the paddle with rubber spatula.
  7. With a strong rubber spatula or wooden spoon, to the cookie dough, fold in the tossed chocolate chip & nut mixture. Mix well to fully incorporate.
  8. Transfer prepared cookie dough to a smaller bowl, press a sheet of plastic wrap on to the surface of the cookie dough to insure its air tight.
  9. Refrigerate 3 hours or overnight.
Bake the Cookies
  1. Preheat oven to 350 degrees.
  2. Line two sheet pans with parchment paper or a silicone liner.
  3. Using a 2-ounce (1/4 cup) quick-release ice cream scoop, (for small tea/party sized cookies, see ‘Notes’ below.), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart. Each sheet should hold 6 cookies (3 cookies lengthwise, 2 across).
  4. Bake at 350 degrees for 14 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
  5. Repeat Steps 2, 3, & 4, keeping the cookie dough refrigerated in between scooping, and allowing sheet pans to cool completely before scooping out dough on to sheet pans (about 8 mins, or the time it takes to bake a batch - using two or three pans, you may queue them so there will always be a cooled pan available).
  6. Allow chocolate chips to completely cool and harden before packing and storing. To gift cookies, stack cooled cookies in a gift tins or cellophane bags tied closed with a ribbon. Or store in a cookie jar, or an airtight container. Makes 42 cookies.
Recipe Notes

These petite two-bite versions are excellent for tea, parties, small goodie bags, or for when you need to share with a group.

2oz and 1oz cookie scoops

2-ounce ice cream scoop and 1-ounce cookie scoop yields a 3”x1” inch cookie, and a 2-1/2”x1/2” inch cookie (respectively).

To Prepare Tea Sized Cookies
Prepare the Cookie Dough.

Follow the ‘Bake the Cookies’ Steps 1 & 2.

Step 3:  Using a 1-ounce cookie scoop (see size difference in the photo), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart.

Each sheet pan holds 12 cookies (4 cookies lengthwise, 3 across).

Step 4:  Bake at 350 degrees for 8 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
Continue with Steps 5 & 6.

Makes 124 2-1/2” x 1/2” cookies.

 

Variation: Tropical-Chip Cookie

Follow the recipe for ‘The Ultimate Everything Chocolate-Chip Cookies, but replace all of the chips, fruit, and nuts for the following cookie dough mix-ins. 
4 cups white chocolate chips, 3 cups diced candied dried pineapple chunks, 3 cups chopped macadamia nuts, 2 cups butterscotch morsels, 1-1/2 cups sweetened flaked (not shredded) coconut, 1-1/2 cups dried cranberries or diced dried mango, and add 1 tsp rum flavoring extract when adding the vanilla (in addition to the vanilla extract in the recipe).

 

 

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