BCP: Apple Crostada

After my disastrous attempt at shortbread, I was determined to find pastry success with the Apple Crostada. Ina describes this delicacy as her "go-to" dessert and one where even crumbs don't survive. Expectations were high.

I took my time and followed the recipe just as written. I started on the pastry component which did actually use a food processor (wasn't just me being lazy!). After I mixed everything together and chilled the dough for a bit, I rolled the pastry between plastic wrap (my idea, I might add) to get it thin enough. This was definitely a crucial step and I would have been sunk without that plastic wrap--I never would have been able to pry it off a cutting board or my counter.

While I chilled the dough, I peeled a bunch of apples (easier than I thought!), mixed together streusel-y crust and was ready for assembly. I piled the apples on the dough and topped with the streusel.

The result? (Side note: sorry--totally forgot to take an actual pic of the final product but the picture above is at the oven ready stage--still very pretty!). A delicious, flaky, fruity pastry pie. This dessert is actually quite light and so good. It's a bit of work but it would definitely impress!

BCP: Shortbread Cookies

Does this look fun to you? Me neither. Some tips for next time:

#1 If you've never made pie crust before, you need to realize shortbread has a lot of pie crusting skills involved.

#2 Don't use a food processor when the directions clearly call fo a mixer (and you don't have a paddle attachment).

#3 Shortbread dough is sticky.

#4 Don't overbake the shortbread.

Next....

BCP: Caramel Chocolate Nut Ice Cream

Let me begin by saying I'm a bit of an ice cream fanatic. And I love lots of "stuff" in my ice cream. Not to mention in addition to the stuff in the ice cream, I normally add a touch of peanut butter and dry oatmeal as my ice cream topping. Yes, I'm disgusting (or so my husband says!).

My sweet, dear hubby once again helped the cause by single-handedly making this ice cream for me. We bought an ice cream maker at Lowe's about 8 years ago and I think this is the third time we've used it. It makes great ice cream and is easy to use but I can't seem to give up my Edy's--it's cheap plus you don'thave to wait when you need a fix.

This ice cream required many steps. First, to make the "caramel" element, hubby slowly (and I mean ssslllooowwwlllyyy) stirred and stirred waiting for the sugar to disolve into water over a very low heat setting. Then he combined this with straight heavy cream (Ina skips a ratio of milk and halfnhalf and just goes straight to the good stuff). Pour this into an ice cream maker for awhile. Then mix in chopped chocolate truffles and pecans.

The end result was a very rich, almost buttery ice cream. It had a slightly burned flavor that I think was intentional. It was good but really too much. I might make this again and scale down the cream. Or maybe I'll just stick with Edy's:-)

BCP: Sour Cream Coffee Cake

I'll begin by saying making a cake from scratch is a lot of work. This cake especially, had so many dang steps to it that I wanted to beat someone about halfway through. Couple that with a few screw-ups on my end and it was a long afternoon!

Ina calls this coffee cake her homemade version of a Drake's Cake. I've never had a Drake's Cake so can't really compare.

You need a tube pan to make this cake. I don't have one so I substituted a bundt cake pan. This essentially delivers the same results.

The best way to begin is to work on your mise en place. I'll admit I usually skip this step and just fly by the seat of my pant adding this and that and making a huge mess. But because you have to dump and mix so many different ingredients I decided to treat my self and mise en place everything first (can that be a verb?).



The brown sugar component is the struesal and was comprised of several ingredients. Once I made the batter, I poured half in the greased pan, added a layer of struesal, poured the remaining batter in and topped with the rest of the struesal. Here is where my first error occurred. Since my bundt cake has ridges, I should have actually layered struesal/batter/struesal/batter because after the cake is cooked, you are supposed to flip the cake over and not have struesal on top. Oh well.

I baked the cake and flipped the cake to cool. I then whisked together maple syrup and confectioner's sugar for the glaze. Unfortunately, I did not whisk this nearly enough so there were quite a few unsightly clumps (error #2).



So, I flipped the cake again and it looked nice. The time the bottom for glazed instead of the top but the flavors were all there. My family loves sweets but this probably would not fall into our favorites category. The flavor and texture were awesome but it was a tad dry. The cake still dissppeared within a couple days so it was obviously pretty good!