Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts

Saturday, April 16, 2016

OEOO Stop #1 - Argentinian Alfajores

I was getting a little tired of baking the same stuff over and over again, so I decided to add a little international flare to my baking repertoire.  I'm calling my series "One Earth, One Oven - A World-Wide Baking Adventure", and ultimately I would like to bake a famous dessert from each of the countries on Earth.

According to the US Department of State (as of April 16, 2016), there are 205 recognized countries on Earth.  Alphabetically, Afghanistan is the first on the list and Zimbabwe is last; with 203 other places sandwiched in between.  That is a lot of territory to cover, so lets start baking.  I'm not going in an particular order and I just want to bounce around the list as an interesting recipe catches my eye.

First to be baked on my One Earth, One Oven - A World-Wide Baking Adventure is the:

Argentinian Alfajores 


Now what is an Alfajores?  Well, after baking it I can tell you it is something like a very tender, shortbread or sugar cookie that is slathered with dulce de leche and stacked to make a sandwich.  The cookie part of the alfajores is soft and it little bit crumbly.  It is tender and delicate, and simply melts in your mouth.  The recipe I used also included lime zest so the cookie had a mild, citrus-y tang.   And the dulce de leche filling --- Wow.  Dulce de leche is similar in taste to soft caramel and it is pure heaven.  Finally to complete the melody of flavors, the alfajores are rolled in sweetened coconut. 






And the secret to the tender texture of the cookie, and what makes it different from shortbread or sugar or sandies, is a huge amount of cornstarch in the dough. Yep cornstarch.  Now I've used cornstarch by the tablespoon before, but this recipe uses it by the cupful!  The copious amount of cornstarch actually gives the cookie an odd kind of dry taste.  It is not unpleasant, just different.  And if the cookies are allowed to sit overnight, the cookie will start to draw moisture and flavors from the dulce de leche into the cookie itself.

So the cookie dough starts with sugar and soft butter that is cream till it is almost white in color (5-10 minutes), and then egg yolks, vanilla, and lime zest is added.





Next the mixture of flour, cornstarch, baking soda, and baking powder is added all at once.  It will take 5-10 minutes for the ingredients to fully combine, so don't get discouraged and think that something is messed up.  In the end the dough will look a little crumbly, but it will stick together when you roll it out. 





Roll out the dough to 1/4 inch thickness.  I split the dough into thirds and rolled it between two pieces of parchment paper.  If you use the parchment paper you don't need to flour the surface to keep the dough from sticking.  If you look closely at the picture below you will see the little flecks of lime zest.



Bake in a 325 degree oven for 12-14 minutes.  Watch them closely and don't allow them to brown.   The cookies don't spread much, so you can place them close together on the cookie sheet.  Once they are cool, filling with the dulce de leche.  You can make your own dulce de leche by simmering a can of sweetened condensed milk in a water bath for a few hours, but at Wally-World the can of Nestle la Lechera was just 50 cents more than a can of condensed milk so I just took the easy route.

I used a star tip to pipe the filling onto the cookies.  As you can see I was pretty skimpy with the dulce de leche.  Next time I will use LOTS more filling.  The filling really makes the cookie.




And as a final step, the cookie is rolled in coconut. 




I also rolled some in nuts and also dipped some in melted chocolate and then sprinkled with nuts and coconut.  You can make these things as fancy or as plain as you want.

So what do you think of these Argentinian Alfajores??  Pretty sweet, huh?  I think this baking adventure is going to be a lot of fun -- and a little fattening...

Happy Baking,

Carol



Argentinian Alfajores

(adapted from Cooking with Books)

Ingredients


250 grams All-purpose Flour ( approximately 1-3/4 cups)
250 grams Cornstarch ( approximately 1-3/4 cups)
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
225 grams Unsalted Butter, softened ( 2 sticks)
150 grams granulated sugar (approximately 2/3 cup)
3 Large Egg Yolks
1 tablespoon Vanilla Extract
1 teaspoon Fresh Lime Zest
13 oz can Dulce de leche
1/2 cup Coconut, shredded

Directions

  1. Preheat oven to 325 degrees F.
  2. Sift together flour, cornstarch, baking soda, and baking powder. Set aside.
  3. Cream the softened butter and  sugar until very pale in color (approximately 5 minutes).
  4. Add egg yolks, vanilla and line zest, to the butter/sugar and mix until combined.
  5. Add the dry ingredients all at once and mix until completely incorporated (5-10 minutes).
  6. Divide the dough into thirds, roll dough out to 1/4 inch thick, and then cut out using a circle cookie cutter.
  7. Place on a cookie sheet lined with parchment paper.  The cookies don't spread very much so you can put them close together.
  8. Bake for 12-14 minutes.  Don't let them brown.
  9. Transfer to a wire rack and cool completely before filling.
  10. Pipe the dulce de leche on the top of a cookie, and make sure you pipe close to the edge.  Place a second cookie on top of the piped dulce de leche and gently press the two cookies together.  You want the dulce de leche to squeeze slightly from between the cookies so the coconut can stick.
  11. Roll the cookie in shredded coconut allowing the coconut to stick to the exposed dulce de leche.
  12. Store in an airtight container.





Monday, May 3, 2010

Chocolate-Almond Coconut Layer Cake

One of my favorite candies in the world is Almond Joy. Yummm. Luscious coconut, crunchy almonds, silky chocolate. What more could a person ask for?

How about cake?

Here is a concoction I threw together last weekend. My version of Almond Joy Cake.



It started out as Shubox Café's Coconut Layer Cake, but the cream cheese icing came out so soft and runny that I decided to cover-up by boo-boo with a crust of sliced almonds.


Almonds and coconut got me thinking about Almond Joy candy bars so I added a layer of melted chocolate and a ring of shredded coconut.


It tasted pretty damn good if I say so myself. Not to sweet, but oh-so rich and satisfying.





Chocolate-Almond Coconut Layer Cake

Cake Ingredients:

2-3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
10 oz (1-1/4 cups) sweetened cream of coconut (such as Coco Lopez)
4 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup buttermilk
1/2 teaspoon Cream of Tartar


Preparation:

* Preheat oven to 350 deg F.
* Butter and flour two 9-inch diameter cake pans.
* Whisk flour, baking powder, baking soda and salt together in a medium bowl.
* Using an electric mixer beat sugar and butter until fluffy (about 3 minutes).
* Add sweetened cream of coconut to butter/sugar mixture and mix until incorporated. (Important Note: be sure to stir the cream of coconut before measuring. It settles and separates in the can.)
* Beat in eggs yolks (one at a time) and extracts.
* On low speed, mix in 1/3 of dry ingredients and then half of buttermilk. Mix in another 1/3 of flour mixture, and then the other half of buttermilk. Mix in the final 1/3 of flour by hand.
* Using clean, dry beaters, beat egg whites with cream of tarter until stiff but not dry peaks form.
* Fold the beaten egg whites into the batter.
* Divide cake batter between prepared pans.
* Bake cakes until tester inserted into center come out clean. 35-45 minutes.
* Cool cakes in pan for 10 minutes and then turn cakes out onto racks to cool completely.


Coconut Cream Cheese Frosting

Frosting Ingredients:

2 (8-ounce) packages cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
4 cups powdered sugar
4 ounces ( 1/2 cup) sweetened cream of coconut (such as Coco Lopez) - you can add less Coco Lopez if you want a stiffer frosting consistency.
1 teaspoon vanilla extract

Preparation:

* Beat cream cheese in medium bowl until fluffy.
* Add butter and beat to blend.
* Add sweetened cream of coconut and vanilla extract and beat.
* Add sugar and beat until well blended.


Chocolate Ganache

Ganache Ingredients:

2 oz milk chocolate morsels
2 oz semi-sweet morsels
3 Tablespoons heavy whipping cream
1-1/2 Tablespoons butter

Preparation:

* Place all ingredients in a medium bowl and microwave at 50% power for 30 seconds.
* Stir and microwave for another 30 seconds at 50% power.
* Allow to cool completely before using.



Cake Assembly:

Shredded Coconut
Almond Slivers

* Place 1 cake layer on cake plate and spread 1 cup of Coconut Cream Cheese Frosting over cake layer.
* Sprinkle 1 cup sweetened shredded coconut over frosting.
* Top with second cake layer.
* Spread remaining frosting over top and sides of cake.
* Press almond slivers into frosting on sides of cake.
* Pour cooled chocolate ganache over top of cake. Using a spatula spread chocolate to top edge of cake.
* Sprinkle coconut around the top edge of the cake.
* Store in refrigerator until frosting and chocolate are set.
* Let cake stand at room temperature for 2 hours before serving.

Tuesday, March 30, 2010

TWD: Coconut Tea Cake

This week's Tuesday with Dorie assignment, Coconut Tea Cake, was selected by Carmen of Carmen Cooks. Let me say that I love coconut and I adore cake so I was in heaven. Yummm. I also had some leftover Strawberry Marmalade and some flavored whipped cream from the March 2010 Daring Bakers' assignment so I slathered it on my Coconut Tea Cake as well.

Triple Yummmm.


Here is the batter being prepared. The recipe called for Coconut Milk, which I had a hard time finding. Wally-World had sweetened coconut water and sweetened coconut cream, but no unsweetened coconut milk. I almost had to make my own (go figure, I was able to find instruction/recipe on the web), but my next-door-neighbor just happened to have a can. What luck. I traded her half a Coconut Tea Cake for a can of coconut milk.



Here is the cake about to go into the oven. The batter looked a little thin and watery, but I have faith in Dorie's recipes so I didn't worry.


I did fret about the length of cooking time. Dorie suggested 60-65 minutes, but I have a oven possessed by temperature demons so I started checking the cake at 45 minutes. At 50 minutes my cake tester came out clean so out of the oven came the cake. It was nicely brown and smelled like a coconut dream. Dorie didn't suggest a glaze for her tea cake, but in my book everything taste better with glaze/frosting/icing so I found a glaze recipe that used up the extra coconut milk. Not content with just a glaze, I encrusted the coconut cake and more shredded coconut.



Ahhh, life is good thanks to Tuesday with Dorie.