melted butter – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Wed, 17 Mar 2021 16:13:52 +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&ssl=1 melted butter – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Guinness-Chocolate Cake with Bailey’s Irish Cream Cheese Buttercream https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/ https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/#respond Wed, 17 Mar 2021 08:40:30 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3743 Simple & whimsical. A creamy and ivory beginning, with a rich ebony finish; just like a tall glass of it’s namesake, Guinness. The perfect conclusion to a St. Patrick’s Day Supper.

Guinness-Chocolate Cake with Irish Cream Cheese Buttercream
A rich layer of Guinness Stout and cocoa enriched cake, topped with a velvety Bailey’s Irish Cream spiked cream cheese topping.
Ingredients
Guinness-Chocolate Cake
Bailey’s Irish Cream Cheese Buttercream
Instructions
Prepare Guinness-Chocolate Cake:
  1. Preheat oven to 350 degrees.
  2. Melt 3/4 cup butter, set aside.
  3. Grease sides and bottom of a 9-inch springform pan with vegetable shortening, place a 9-inch parchment round on the bottom. Dust sides of springform pan with flour. Set aside.
  4. In a large bowl, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and salt. Mix well.
  5. In a medium bowl, beat eggs.
  6. To the beaten eggs, whisk in: sour cream, Guinness Stout, and vanilla.
  7. Whisk wet mixture into flour mixture until well combined. Whisk in melted butter until fully incorporated and smooth.
  8. Pour cake batter into greased & parchment lined and floured 9-inch springform pan.
  9. Bake on the center rack in a preheated 350 degrees oven for 50 mins, or until a skewer comes out clean when inserted into the center of the cake. The cake should have risen into a cracked dome top.
  10. Remove pan from oven, and set on a cooling rack to cool for 20 mins, remove cake from springform pan, and cool completely on rack (about two hours).
  11. Loosely wrap cake in plastic wrap, and refrigerate until chilled (about 2 hours or overnight).
Prepare the Bailey’s Irish Cream Cheese Buttercream:
  1. In the bowl of a stand mixer, fitted with the paddle attachment, on MED speed, cream the butter & cream cheese together until combined; stopping to scrape the bottom & sides of the bowl with a rubber spatula.
  2. Add Bailey’s Irish Cream and vanilla extract, blend until smooth, again, scraping the bowl.
  3. With the mixer on LOW, spoon the confectioners sugar into the cream cheese mixture 1/2 cup at a time, blending after each addition.
  4. Scrape the sides of the bowl, and any confectioners sugar at the bottom of the bowl.
  5. Beat on MED-HIGH for 2 mins, or until light and fluffy.
Frost the Cake:
  1. Place cake on a cake drum, cake round, cake stand, or serving platter.
  2. On the top center of the Guinness-Chocolate cake, mound 3 cups of Bailey’s Irish Cream Cheese Buttercream.
  3. Using an offset spatula, gentle spread from the center out, frosting to the edge, leaving the sides of the cake bare.
  4. Keep covered in the refrigerator. Serves 10-12
]]> https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/feed/ 0 3743 Classic Soft Dinner Rolls https://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/ https://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/#respond Thu, 24 Dec 2020 00:43:53 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3369 Soft, buttery, warm, and spongey, this quick version of the nostalgic American roll beckons the moment you smell the aroma from the oven. 

The Classic Soft Dinner Roll & Whipped Butter.


Synonymous with Thanksgiving and Christmas, this classic special occasion family favorite takes only 90 minutes to prepare, so you can enjoy them fresh on any day of the week. No special occasion necessary!

Classic Soft Dinner Rolls
Though, best served right from the oven, these are a perfect do-ahead the day before, just store in gallon-sized zipper bags once cooled. Warm on a sheet pan 3 minutes in a 325 degree oven; they also freeze beautifully, and go from freezer-to oven-to table in just eight minutes, so they’re always on hand!
Servings20 rolls
Prep Time10 mins
Cook Time14 mins
Passive Time70 mins
Ingredients
Instructions
  1. To the bowl of a stand mixer outfitted with the dough hook attachment, on LOW speed, mix together 3 cups of the flour, instant yeast, dried milk powder, sugar, and salt until combined (about 30 seconds).
  2. Continuing on LOW, to the flour/yeast mixture, add warm milk, beaten egg, and cubed butter, mix until combined, and butter has melted and has fully incorporated - being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  3. Increase mixer speed to MED, and knead dough for 3 minutes.
  4. In the meantime, with the butter for greasing, butter a large mixing/bread bowl, set aside.
  5. Lower mixer speed to LOW, and slowly add the remaining 1 cup of flour, scraping the bottom and sides of bowl with a rubber spatula.
  6. Return speed to MED, and continue to knead dough for 3 minutes, and the dough forms a soft ball, and pulls away from the bowl. The dough should be elastic, and tacky to the touch.
  7. Transfer dough to the large buttered bowl, cover with a kitchen towel, and place in a draft-free room temperature place to proof (rise) for 40 minutes, and the dough has doubled in size (I use the cooled oven for this).
  8. Line the bottom of a 15-1/2” x 12” sheet pan with parchment paper.
  9. Punch down dough to deflate, form 20 golf ball-sized balls (about 2-ounces each). Roll in between hands to form a perfect ball, pulling smooth to a pinch
  10. Place dough ball pinched-side down on to the cookie sheet, spacing 1-inch apart - 5 balls lengthwise, 4 across. Cover lightly with plastic wrap, allow to proof 30 minutes longer, or until dough balls have doubled in size.
  11. Preheat oven to 350.
  12. Bake on middle rack for 14 min, or until tops have turned a rich golden brown.
  13. Immediately, and generously spoon or brush the top of each roll with melted salted butter.
  14. Serve hot.
  15. If freezing, allow to cool completely before storing in airtight zipper storage bags. Keeps 3 weeks. To warm frozen rolls, place frozen rolls on a baking sheet, and loosely cover with foil (to keep in moisture), warm in a preheated 325 oven for 8 minutes.
Recipe Notes

For a welcomed addition to breakfast or brunch, serve rolls with Strawberry Butter. To make, whisk together 1 cup (8oz/2 sticks) softened unsalted butter with 1/2 cup strawberry jam or preserves (or any flavor you like) until fully combined and fluffy (about 2 mins). Serve over hot rolls. Keep Strawberry Butter refrigerated. Makes 12 ounces. 

]]> https://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/feed/ 0 3369 Classic Sides: Roasted Garlic Mashed Potatoes https://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/ https://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/#respond Thu, 11 Jun 2020 06:50:26 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2736 A quintessential side to prime rib roasts, this classic is the perfect accompaniment to roast chicken, turkey, steaks & chops, and a favorite of mine for braised short rib. 

Roasted Garlic Mashed Potatoes
Servings4-6 servings
Prep Time10 mins
Cook Time35 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the top thirds from the heads of garlic to expose the inner cloves.
  3. Drizzle olive olive over garlic heads, sprinkle with 1/2 tsp kosher salt.
  4. Roast in preheated 350 degrees oven for 30 minutes, or until golden brown, basting with the olive oil collected in the bottom of the baking dish every so often.
  5. Remove from oven. Allowing to cool completely. Continue to spoon the oil over garlic until most has absorbed into the heads of garlic. Cool completely.
  6. From the roots, gently squeeze roasted garlic cloves & oil from the garlic heads into a small bowl.
  7. Add 1/2 tsp kosher salt.
  8. With the back of a fork, smash roasted garlic with oil until it’s the consistency of smashed banana.
  9. Melt butter in a microwave oven for 40 seconds or in a small saucepan over low-heat.
  10. Add melted butter to smashed garlic, blend until combined. It should be smooth with some bits of garlic. Set aside
  11. In a 4 quart saucepan, cover peeled & cubed (1/2 inch cubes) potatoes with water. Add 1 tbsp kosher salt.
  12. Bring to a gentle boil over MED-HIGH heat. Continue to boil for 15-20 minutes or until a fork effortlessly breaks apart potato.
  13. Strain immediately.
  14. Transfer back to pot, and allow to sit uncovered for 3 minutes to dry the potatoes further.
  15. Heat heavy whipping cream in a microwave oven for 50-60 seconds or in a small saucepan over low-heat until very hot but not boiling.
  16. Transfer cooked potatoes to a large mixing bowl.
  17. Add 1/4 cup hot heavy whipping cream.
  18. Mash with a potato masher to break apart potato.
  19. Add roasted garlic butter and remaining 1/4 cup hot cream.
  20. Whisk until smooth or desired consistency
  21. Cover bowl with plastic wrap, place over a hot bain-marie (water bath) to keep hot until ready to serve. Serves 4-6.
]]> https://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/feed/ 0 2736 Mother’s Day: Orange-Ricotta Pancakes with Blueberry Syrup https://aubreyabouttown.com/recipe/mothers-day-orange-ricotta-pancakes-with-blueberry-syrup/ https://aubreyabouttown.com/recipe/mothers-day-orange-ricotta-pancakes-with-blueberry-syrup/#respond Sun, 10 May 2020 13:13:34 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1901

Orange-Ricotta Pancakes with Blueberry Syrup
Get Mother’s Day, or any day off to a great start with these rich & fluffy ricotta cheese pancakes.
Servings12 pancakes
Prep Time10 mins
Cook Time12 mins
Ingredients
Blueberry Syrup
Pancake Batter
Instructions
Prepare Blueberry Syrup:
  1. Bring 1 cup water to a simmer.
  2. Add blueberries, sugar, and corn syrup.
  3. Stirring occasionally, simmer on MED-LOW heat for 20 mins until reduced by one third.
  4. Remove from heat, stir in vanilla.
  5. Strain through a sieve, pressing blueberries against the sieve to extract blueberry juice Discard spent blueberry skins.
  6. Pour blueberry syrup into sauce boat or in an airtight container. Syrup will thicken upon standing. Store remainder in refrigerator, keeps 2-weeks.
Prepare Orange-Ricotta Pancake Batter:
  1. In a large mixing bowl, sift together: all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
  2. In a small bowl, using a microplane, zest orange, then juice.
  3. To the orange mixture, add ricotta cheese, milk, and vanilla paste (or extract), whisk to combine.
  4. Add eggs one at a time, whisking well after each egg.
  5. All-at-once, add wet mixture to flour mixture, whisk just until smooth.
  6. Let batter rest 15 minutes.
  7. Heat large skillet or griddle to MED-HIGH heat. Brush hot skillet with melted butter.
  8. Pour 2 tbsp batter 2 inches apart, cook until bubbles form on the surface of pancake and has turned golden brown (about 2 mins).
  9. Flip pancakes and cook 45 seconds longer.
  10. Repeat with remaining batter.
  11. Serve hot fresh from the griddle, or transfer to an oven-safe dish and keep warm in the oven (180 degrees), covered with aluminum foil.
  12. Using a sifter, dust pancakes with confectioners sugar. Serve with Blueberry Syrup, garnish with blueberries.
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