Spring Baking Essentials
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When Spring turns the corner we can’t help but want to host a party and throw something in the oven! The budding trees and longer daylight hours are giving us enough of a reason to think about throwing a get together right now, but there are also some baking centric holidays just around the corner! This issue of our eNewsletter has gathered some of our favorite recipes for spring baking, including sweets and savories alike, as well as our essential baking rules and a fun guide to making natural dye for easter eggs. We are certainly ready to hop into spring!


Finex 8" Skillet
USA Pan Quarter Sheet Pan
KMN Rolling Pin
OXO 3-Pc Mixing Bowl Set
Brod & Taylor Folding Proofer
Zojirushi Home Bakery Virtuoso Breadmaker

In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring to combine. Remove from the heat and whisk in the honey, cream, water and salt. Strain to remove any lumps of brown sugar. Let cool for about 30 minutes or until at room temperature. This should yield about 3 cups.

Divide your brioche dough in half and save the other half for another use.

On a floured surface, roll out the brioche into a rectangle approximately 12x16 inches and 1/4 inch thick. Position so the short side is facing you.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4 inch from each end of the roll to make them even.

Use a bench scraper or a chef’s knife to cut the roll into 8 equal pieces, about 1 1/2 inches wide each. Pour the goo into a 9x13 inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy and soft and the buns are almost tripled in size, about 2 hours.
Position a rack in the center of the oven, and heat to 350°F.

Bake until golden brown, about 35-40 minutes. Let cool in the dish on a wire rack for 20-30 minutes. One at a time, invert the buns onto a serving platter and spoon any extra goo and pecans from the bottom of the dish over the top.

Buns are best served warm but they can be stored in an airtight container up to 1 day and warmed in a 325°F oven for 10-12 minutes.
 
Click here for printable recipe  ||  Click here for brioche recipe


Click here for printable recipe


Preheat oven to 350°F and grease a 10-inch bundt pan.  Set aside.

In a large bowl, combine the brown sugar, canola oil, applesauce, vanilla and orange zest and whisk until no lumps remain. Add eggs, one at a time, whisking until incorporated after each addition.  Set bowl aside.  In another large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and whisk until combined. Pour the dry ingredients into the wet ingredients and fold until just combined. Then fold in the carrots, raisins and pecans if using. Spread half of the batter into the bottom of the prepared bundt pan.

In the bowl of a stand mixer, or in a medium bowl using a hand-held mixer, beat the cream cheese until light and creamy, 1-2 minutes. Add the sugar and vanilla and beat on high speed until fully incorporated. Then add the egg and mix until just incorporated.  Spread this cheesecake layer over the carrot cake layer. It will start to drop into the carrot cake batter – but that’s ok! It is a carrot-cheesecake swirl after all! After the cheesecake layer, top with the remaining carrot cake batter and smooth with a spatula.

Bake for 55-75 minutes until a toothpick inserted comes out clean. If the top of the cake starts to brown before the inside is done, lightly cover with aluminum foil and continue to bake. Once the cake is done, remove from the oven and allow to cool in the pan for 30 minutes. After 30 minutes, invert onto a wire rack and allow to cool completely.

While the cake is cooling make the frosting. In a microwave safe bowl, heat the cream cheese for 20 seconds or so until it is just soft enough to whisk. Whisk until somewhat smooth and then add the powdered sugar, salt, vanilla and cinnamon and whisk again until smooth. Add milk or cream to the cream cheese starting with 2 tablespoons and adding more depending on your desired consistency. For a thinner, glaze like mixture add more. For a thicker, spreadable mixture use less! Pour or spread on top of the cake once cool.  Serve and enjoy!

 

Click here for printable recipe


The Chef's Shop

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Visit our Main Store on Railroad Street in Gt. Barrington, and our Satellite Stores at Guido's in Pittsfield and Gt. Barrington 

 

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