Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #5

Recipe #5 Manuela’s Norwegian Vanilla Buns

Norwegian Vanilla Buns

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

I hope that everyone that’s baking along is feeling more like a “Master” Baker than a “Disaster” Baker; especially since we’re about to bake Recipe #5. Seeing all of your beautiful photo entries in the WOOBOX Gallery gives me a sense of pride as we bake together in the challenge – keep up the good work! Hard work always pays off, and just like one of the contestants said to me last week: “This is a marathon not a sprint but the effort is so worth the chance of winning that Ankarsrum Mixer!”

Here’s a photo of the mixer just to give you a little motivation. Isn’t she a beauty?

Ankarsrum Mixer

Photo by Ankarsrum USA Original

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream Cake, Recipe #2 Norwegian Cream Cake, Recipe #3 Manuela’s Best Vanilla Cupcakes and Recipe #4 Manuela’s White Macarons with Milk Chocolate Fudge

The requirements for this weeks challenge are the same as the previous three weeks and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Master or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and it’s also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the entire duration of the contest. 

*NOTE* 

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.FOR THE

OFFICIAL RULES CLICK HERE

RECIPE #5, Manuela’s Norwegian Vanilla Buns 

Norwegian Vanilla Buns Recipe

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #5:

I also would love for [the contestants] to make my sweet buns, a typical Norwegian sweet bun, topped with a custard, and coconut, these are sold in all the bakeries in Norway and are my favorite!

I now understand Manuela’s love for Norwegian Vanilla Buns; as they have become my new favorite dessert. The bread is savory, sweet, delicious, and filled with her pastry cream recipe.

Despite my new love affair with Vanilla Buns, this recipe is a labor of love. You will need a full day to make this recipe in order to allow the dough time to rise not just once, but 3 times. To give you a bit of insight into what I mean, I started baking this recipe at 8 AM and didn’t finish the recipe until 3:45 PM.

My biggest fear going into this week’s bake resides within the fact that I’ve always struggled when baking with yeast. I can’t ever figure out the perfect temperature to allow the yeast to grow; nor have I ever really taken the time to investigate the proper method. This week was no exception, and I was so frustrated that I had to contact my friend Lynn Beamer to get help. This is how our text conversation went (the information within the conversation is very useful for the recipe):

ME: Hi Lynn, sorry to bother you, I’m in desperate need of baking advice! What if my yeast doesn’t “Bubble” like the recipe says?”

ME: I’m afraid! 😱

LYNN: Was the temp too hot?

ME: I have no idea! The instructions say use “lukewarm” milk

LYNN: Put an instant read thermometer in the liquid. More than 115 degrees probably dead!

ME: Ok, I’ll have to make it again! UGH! 

LYNN: Always have the liquid at 110-115 when using yeast for bread

ME: Thank you Lynn🧡

The disaster was averted with the help of Lynn and her calm direction as my second batch worked perfectly. I’m not sure why it has taken me fifty plus years to learn the correct temperature for lukewarm…stubbornness I suppose. 

Now that you’ve seen the STUNNING photo of Manuela’s Norwegian Vanilla Buns above, say hello to my rendition.

Vanilla Sweet Bun Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Some Thoughts on My Third Bake

My sweet buns turned out beautifully; and I was so tempted to eat them after waiting all day that I ate 2 before they could even cool! I didn’t care though because they were delicious!  I had enough dough to make 10 more buns, so I decided to experiment with flavors and added a tablespoon of Nutella to a few buns and some raspberry jam to the rest (see photos below).

Although the recipe takes several hours to make, I’m happy to add Manuela’s Vanilla Sweet Buns to my archive of baking recipes. The recipe is super versatile, and I plan to make them again and fill them with Swiss cheese, ham, and bacon (of course). YUM!

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela’s Norwegian Vanilla Buns Notes

You will need the following items in order to successfully bake this recipe: 

  1. Stand Mixer with dough attachment (If you don’t own a stand mixer you can use the old fashioned way, mix and kneed the dough by hand)
  2. Two baking sheets lined with parchment 
  3. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”

Manuela's Norwegian Vanilla Buns

  • Difficulty: medium
  • Print

SWEET DOUGH INGREDIENTS:

  • 2 CUPS (480 ML) LUKEWARM MILK
  • 2 . TEASPOONS DRY ACTIVE YEAST
  • 1 CUP (225 G) SUGAR
  • 8  CUPS (900 G) ALL-PURPOSE FLOUR
  • 4 EGGS, AT ROOM TEMPERATURE
  • 1/2. TEASPOONS SALT
  • ⅔ CUP (150 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, CUT INTO 10 TO PIECES

FILLING:

  • VANILLA CREAM RECIPE
     
    • 2 CUPS (500 ML) WHOLE MILK
    • 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
    • 1/2  CUP (85 G)  SUGAR
    • 4 TABLESPOONS CORNSTARCH
    • ¼ TEASPOON SALT
    • 6 LARGE EGG YOLKS
    • 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES

    DIRECTIONS FOR THE FILLING:

    • In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
    • Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
    • Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
    • As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
    • Whisk in remaining milk into yolks and return entire mixture to saucepan.
    • Place over medium heat and whisk frequently until the mixture begins to boil.
    • Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
    • Remove the pan from the heat.
    • Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
    • Whisk in the butter.
    • With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
    • Lay a sheet of plastic wrap directly over the vanilla cream.
    • Allow it to cool to room temperature, then refrigerate for a few hours.
    • When ready to use, loosen the cream with a spatula or whisk.
    • Pastry cream should be refrigerated and used within 3 days of making.

GLAZE:

  • 1 CUP (110 G) CONFECTIONERS’ SUGAR
  • 1-3 TABLESPOONS MILK
  • 1 TEASPOON LIGHT CORN SYRUP

TOPPING:

  • 1  CUP (150 G) COCONUT (I used unsweet flakes)

DIRECTIONS FOR THE SWEET DOUGH:

  •  Preheat oven to 350F (180 C). Line 2 large baking sheets with parchment paper.
  • In the bowl, of a standing mixer, fitted with a dough hook attachment, pour in the warm milk(110-115 on a instant read thermometer), add the sugar and yeast and whisk until dissolved.
  • Rest for 5 minutes, the mixture should bubble up a little bit.
  • Add the eggs, salt, and flour, mix on low speed until all of the ingredients have come together.
  • Continue to mix on medium speed for about 10 minutes.
  • After 10 minutes, add the butter to the dough mix, piece by piece, and continue mixing on low speed.
  • The butter needs to mix completely into the dough, so stop the mixer occasionally and scrape the sides of the bowl to break up the dough.
  • Once the butter is completely incorporated into the dough, mix on medium speed for another 15 minutes, until the dough becomes sticky and soft and somewhat shiny.
  • Increase to medium-high speed for about 1 minute and you should hear a slap-slap-slap sound as the dough hits the sides of the bowl.
  • You should then be able to gather it all together and pick it up all at once in one piece when it’s ready.
  • Take the dough out of the bowl, cover your beautiful hands with flour and push each corner of the dough to the middle, all the way around.
  • Turn the round dough with the seam side down, into a greased bowl, covered with a kitchen towel and let it rise for 45 to 60 minutes or until doubled in size.
  • Divide the dough into 24 equal pieces (I got 34)
  • Shape each piece into a ball.
  • Lay the buns on prepared baking sheets, spaced about 2″ apart, as they will rise quite a bit.
  • With floured hands, press each of the balls down/flat.
  • Place a clean tea towel over each of the baking sheets, and let rise for about 30/ 45 minutes.
  • Remove the tea towel, and with floured hands, lightly press the dough down again with the palms of your hand,  and with your knuckles in the center of each bun make an indentation (see the video).
  • Place the tea towel over the buns again and let rise another 30 minutes,
  • Just before filling each bun with vanilla cream, you can with your knuckles once again make the indentation a bit larger.
  • Fill the centers with a generous amount of vanilla cream /pastry cream.
  • glaze with egg wash, optional
  • Bake until golden brown around edges, which typically takes about 15-20 minutes.

DIRECTIONS FOR THE GLAZE:

  • As the buns are baking, combine the glaze ingredients.
  • Warm the glaze for 30 seconds in the microwave.
  • Drizzle glaze over baked buns and sprinkle with coconut.
  • In my opinion, the more coconut, the better it tastes!
  • Allow buns to cool several minutes before enjoying these Norwegian school buns!
  • Norwegian Vanilla Buns taste best eaten the same day.

Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) by September 1, 2018 Midnight CST 

If you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE), and be sure to add a photo of your rendition to the WOOBOX entry form below. Happy Baking!

http://

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Vanilla Sweet Buns Recipe

CONTEST TIMELINE

June 18, 2018 Initial Rules and Information Post

June 24, 2018 First Recipe in the series Announced (Recipe #1)

July 1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)

July 15, 2018 Second Recipe Due Midnight CST

July 22, 2018 Third Recipe in the series Announced (Recipe #3)

August 1, 2018 Third Recipe Due Midnight CST

August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)

August 15, 2018 Fourth Recipe Due Midnight CST

August 19, 2018 Fifth Recipe in series Announced (Recipe #5)

September 1, 2018 Fifth Recipe Due Midnight CST

September 9, 2018 Sixth Recipe in series Announced (Recipe #6)

September 15, 2018 Sixth Recipe Due Midnight CST




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #3

Are You a Master Baker or Disaster Baker? Contest and Giveaway 

This week we are baking RECIPE #3  Manuel’s Best Cupcakes with Vanilla Fluff Frosting.

My Best Vanilla Cupcakes Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream Cake and Recipe #2 Norwegian Cream Cake. 

The requirements for this weeks challenge are the same as Recipe #1 and Recipe #2, and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Masterpiece or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and is also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for  ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE 

RECIPE #3

MANUELA’S BEST VANILLA CUPCAKES WITH FLUFF FROSTING

Manuel's Recipe Vanilla Cupcakes

My Best Vanilla Cupcakes Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com‘s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #3:

The third recipe is my Vanilla cupcake, my recipe became a cake mix in all the Norwegian stores and is my all-time favorite cupcake.”

Manuela’s accolades continue with the growth of her brand and business. To have your recipe made into a boxed cake mix and distributed to all Norwegian grocery stores is quite an accomplishment. Manuela has also baked for Royalty in Saudi Arabia and was a Guest Judge for MasterChef Slovenia. Congratulations my friend; you are truly an inspiration. 

(You can read more about Manuela on her blogs Media Page HERE)

Thankfully, this weeks recipe is in my wheelhouse of baking knowledge. I’ve made a lot of cupcake recipes over the years, so I was very eager to make Manuela’s. I’ve also made delicious Fluff Frosting for my Old Fashioned White Cake with White Mountain Frosting; so I feel more at ease with this week’s challenge. Next weeks challenge is going to be a different story, I’m already dreading it!! 

So now that you’ve seen the STUNNING photo of Manuela’s Best Vanilla Cupcakes with Fluff Frosting above, say hello to my rendition.

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Everything about this cupcake makes me happy! Its pink, has sprinkles, and the Fluff Frosting is silky smooth and looks as light as a feather. Did I mention they were super easy for this disaster baker to make?

The key to making this cupcake taste so delightful is creaming the butter and sugar for a full six  minutes. The Fluff Frosting is also a cinch to make with the use of a candy thermometer, and the slow setting on a stand mixer. If you don’t own a stand mixer, just use a hand held mixer and a very large bowl to make your Fluff Frosting. Pour the hot syrup into your egg whites on the slow speed aiming for the side of the bowl and not the beaters.

My “disaster” style of baking has gotten me into trouble in the past, but most recently with Recipe #1 and Recipe #2 of this challenge. I overcooked both cakes, so I need to keep my eye on the timer when making Manuela’s cupcakes. 

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

These beauties are perfect for a ladies luncheon or “Pretty in Pink” girls Birthday Party and look amazing presented on my antique Fostoria Pink Depression Glass. I had so much fun photographing and eating them. 

Some Thoughts on My Third Bake

Despite my setbacks with the two previous recipes in the challenge, and my anxiety over making macaroons next week, I’m having a lot of fun! I’m feeling a sense of accomplishment with my positive progression as I continue to bake on a weekly basis.  My family and neighbors are also enjoying the challenge with all the homemade sweets to eat.

I hope you’re all  having as much fun as I am baking for the challenge! Please feel free to ask questions and leave comments about your experiences in the comment section below. I’d love to know how things are going in your kitchen. Here are a few more photos of my cupcakes, just because they make me smile!

Manuela's Cupcake by Rebecka

Three Vanilla Cupcakes in a row – Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela's Cupcake by Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

What I Love About This Challenge

This week’s challenge was a breeze. It felt good to bake a familiar recipe and to add two more of Manuela’s recipes to my baking repertoire (Manuela’s Best Vanilla Cupcake Recipe and her Vanilla Fluff Frosting). The list keeps getting longer and my skills are growing with every delicious recipe.

Manuela’s Best Vanilla Cupcake Notes

You will need the following items in order to “successfully” bake this recipe: 

  1. 36 paper cupcake liners
  2. 2 – 12 count cupcake tins
  3. 1 Medium disposable piping bag
  4. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”

1M Wilton Piping Tip

I’ve added a few more notes in the recipe; however if you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE)

 

NOTE: My Recipe Card Plugin is acting up and I can’t edit or save right now.

I left off PLUS 3 TABLESPOONS SUGAR in the FLUFF section of the recipe. I will fix ASAP. I’m sorry, for the inconvenience. 

Manuela's Best Vanilla Cupcake Recipe with Fluff Frosting
Yields 24
Photo is my version of Manuela's recipe for the Contest and Giveaway
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Prep Time
15 min
Prep Time
15 min
CAKE
  1. 14 TABLESPOONS (200 G) UNSALTED BUTTER, ROOM TEMPERATURE
  2. 1 ⅓ CUPS (300 G) SUGAR
  3. 4 LARGE EGGS, ROOM TEMPERATURE
  4. 3 1/2 CUPS (400 G) ALL-PURPOSE FLOUR, SIFTED
  5. 3 TEASPOONS BAKING POWDER
  6. 1/2 TEASPOON SALT
  7. 2 CUPS (500 ML) HEAVY CREAM, ROOM TEMPERATURE
  8. 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT OR SEEDS FROM 1/2 VANILLA BEAN.
FLUFF
  1. 1 1/8 cup (225 G) SUPERFINE OR GRANULATED SUGAR
  2. 1/3 cup (120 G) LIGHT CORN SYRUP OR GLUCOSE SYRUP
  3. 1/3 cup (90 ML) WATER
  4. 2/3 cup (150 G) EGG WHITES, ABOUT 4 LARGE EGGS
  5. 1 TEASPOONS VANILLA BEAN PASTE, OPTIONAL
  6. PINK FOOD COLORING (OPTIONAL)
FOR THE CAKE
  1. Preheat the oven to 400. F (200. C). Line cupcake pans with 20-24 paper cup liners.
  2. Sift the flour, baking powder and salt in a bowl, twice, and set aside.
  3. In the bowl of a standing mixer, fitted with the whisk attachment.
  4. Cream the butter and sugar until light and fluffy, about 6 minutes.
  5. Add the eggs one at a time, to the creamed butter mixture, beat for 30 seconds each time.
  6. Add the flour mixture, heavy cream, and vanilla and then beat slowly until well incorporated, but not more than 1. minutes, or use a spatula to combine.
  7. Scoop the batter into prepared pans, using a standard size ice cream scoop.
  8. Bake for 15-20 minutes in the middle of the oven or until a cake tester inserted into the center of a cupcake comes out clean.
  9. Transfer the pans to a wire rack to cool for one minute.
  10. Then, immediately remove the baking cups from the baking pan and leave to cool completely on a wire rack.
  11. The baked cupcakes can be stored, loosely covered, at room temperature for up to 2 days.
FOR THE FLUFF
  1. Combine the sugar, light corn syrup and water in a small saucepan fitted with a candy thermometer.
  2. Stir until the sugar is completely dissolved.
  3. Once it has dissolved do not stir any longer and let it heat over a medium-low heat until the temperature reaches 240ºF (117ºC).
  4. Wipe the inside of a stainless steel standing mixer bowl and the whisk attachment with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
  5. Add egg whites to standing mixer bowl and mix on low speed; as soon as it begins to foam add the 3 tablespoons of sugar, a tablespoon at a time.
  6. Beat egg white to soft peaks
  7. When syrup reaches 240ºF (117ºC), slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl, rather than the whisk.
  8. When all syrup has been added, turn the mixer to medium-high speed and whisk until the frosting becomes thick and glossy and holds a firm peak; bowl will feel slightly warm.
  9. Once frosting is ready, add the vanilla bean paste and a drop of food coloring (optional) and mix until just combined.
Notes
  1. The cupcake batter will be very thick. If using a stand mixer use a spatula to reach the bottom of the bowl to lift any unincorporated butter left at the bottom of the bowl.
At Home with Rebecka http://athomewithrebecka.com/
Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) byAugust 12018 Midnight CST.

http://
CONTEST TIMELINE
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First Recipe in the series Announced (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series Announced (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series Announced (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series Announced (Recipe #6) 
September 15, 2018 Sixth Recipe Due Midnight CST



Cranberry ELOTE (Mexican Street Corn)

ELOTE Mexican Street Corn

My Mexican Cranberry Fiesta is complete with my last entry in the Cape Cod Select Blogger Recipe Challenge. For the side dish category, I created a  Cranberry ELOTE (Mexican street corn).

I was so inspired by the delicious cranberries sent to me by Cape Cod Select that I went all out and created an entire Mexican feast!

 First Entry in the Beverages Category (Alcoholic or Non-Alcoholic): 

Cranberry Margarita’s, 

Cap Cod Cranberry Recipe

These margaritas will whet your appetite as the perfect starter to my cranberry infused meal.

My Second Entry in the Salsa Category: 

Cranberry Queso Blanco Salsa  

Cranberry Queso Blanco Salsa

The salsa is packed with the fresh southwestern flavors, and the ideal dip for your chips. I also used the salsa as a topping for my Main Dish (not a category in this contest but a delicious entree for my Mexican Fiesta Meal).

Cranberry Chipotle Flat Iron Steak Tacos


Cranberry Chipotle Flat Iron Steak Tacos

If you’ve never had fresh-frozen cranberries on your Mexican Street corn, then you’re missing something really special. The sweet-tart flavor of the cranberries create the perfect bite when blended with the traditional flavors of Cotija cheese, fresh jalapeños, cilantro, and freshly roasted sweet corn.

ELOTE Mexican Street Corn

Cranberry ELOTE (Mexican Street Corn)
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1/2 cup fresh frozen Cape Cod Select Cranberries, thawed, and rough chopped
  2. 2 cups cotija cheese
  3. 6 ears fresh corn
  4. 1 large jalapeño, seeded, ribs removed and chopped
  5. 3 tablespoons cilantro, chopped
  6. 3 tablespoons butter
  7. 3 tablespoons real mayonnaise
Instructions
  1. Combine crumbled cotija cheese, chopped jalapeño, cilantro, and chopped cranberries in a bowl. Stir to combine. Refrigerate until ready to plate. When corn is cooked, pour the cranberry cheese mixture into a large shallow dish.
  2. Peel corn husks back leaving them attached to the cob like a handle. Some of the husks will fall off. This is ok as you'll use the husks to tie the handle together. Remove corn silks and rinse the corn with cold water. Using one of the fallen husks, tear several long strips lengthwise to create a tie for the corn. Gather the husks together and tie neatly with one of the long strips. Continue this process until all the corn handles are tied.
  3. Wrap the husks in foil leaving the corn exposed
  4. Roast the corn on a 450 degree grill for 20 minutes. Turn corn every 8 minutes to ensure even browning on each side.
  5. When corn is tender and the kernels are charred remove them from the grill and take off the foil.
  6. Butter each ear of corn. Smear 1 teaspoon of mayonnaise over each corn and roll in the cranberry cotija mixture. ENJOY
At Home with Rebecka http://athomewithrebecka.com/

I’m enjoying this challenge so much because I’ve been given the chance to work with Cape Cod Select Frozen Cranberries. Their product is grown to exceed some of the industries highest standards as they are Non-GMO verified and hold GLOBALG.A.P. Certification (http://globalgap.org/uk_en/for-consumers/).

The Rhodes Family has been growing cranberries on their 800 acre cranberry farm for more than 75 years. It’s worth mentioning that they’re  a small, women-owned family business, dedicated to providing their customers with the highest quality product.

Using Cape Cod’s Frozen Cranberries is like working with fresh cranberries in terms of taste and appearance. Cape Cod Select Frozen Cranberries are individually frozen and perfect once thawed at room temperature. They are also delicious.

Don’t forget to follow Cape Cod Select on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more. You can also check nearby stores for this great product, or order their frozen cranberries online




Cranberry Queso Blanco Salsa

Cranberry Queso Blanco Salsa

Cranberry Queso Blanco Salsa

I was recently invited to compete in the Cape Code Select Summer Breeze Blogger Recipe Challenge. For this event I knew I had to create a dish that embodied the culture of a Mexican Fiesta by using the tart-sweetness of Cape Cod Premium Frozen Cranberries in my famous Queso Blanco Salsa. The frozen cranberries are the perfect complement to the salsa. The fresh flavors of sweet corn, red and yellow peppers, jalapeño, and cranberry combine perfectly for this challenge. Above all else, the sweet-tartness from the cranberry really hits the mark when paired with the creamy-saltiness from the Queso Blanco. 

In addition to this recipe, I also created a Cranberry Margarita for the Cocktail challenge in the contest. My Cranberry Margaritas are refreshing and the best way to wash down this robust salsa. You can find the recipe HERE

Cape Cod Select Cranberry Margarita

Food and Photo by At Home with Rebecka

I’m enjoying this challenge so much because I’ve been given the chance to work with Cape Cod Select Frozen Cranberries. Their product is grown to exceed some of the industries highest standards as they are Non-GMO verified and hold GLOBALG.A.P. Certification (http://globalgap.org/uk_en/for-consumers/).

The Rhodes Family has been growing cranberries on their 800 acre cranberry farm for more than 75 years. It’s worth mentioning that they’re  a small, women-owned family business, dedicated to providing their customers with the highest quality product.

Using Cape Cod’s frozen cranberries is like working with fresh cranberries in terms of taste and appearance. Cape Cod Select Frozen Cranberries are individually frozen and perfect once thawed at room temperature. They are also delicious.

THE CONTEST: Using Cape Cod Select Frozen Cranberries create 
Beverages: (Alcoholic or Non-Alcoholic) My entry Cranberry Margarita’s
Appetizers:
Sides:
Salads:
Salsas: My entry Cranberry Queso Blanco Salsa

Cranberry Queso Blanco Salsa

 

Cranberry Queso Blanco Salsa
Serves 6
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 cup Cape Cod Frozen Cranberries
  2. 1 teaspoon sugar
  3. 2 tablespoons cranberry juice
  4. 1 tablespoon fresh squeezed lime juice
  5. 3 tablespoons chopped fresh cilantro
  6. 1 cup frozen sweet corn
  7. 1 large red bell pepper, chopped fine
  8. 1 large yellow bell pepper, chopped fine
  9. 1 large fresh jalapeño, seeded and ribs removed, fine chopped
  10. 1/2 cup chopped sweet yellow onion
  11. 1 1/3 cups Queso Blanco with Green Chiles
  12. Salt and pepper to taste
Instructions
  1. Add cranberries, cranberry juice, lime juice and sugar to a small sauce pan.
  2. Cook over medium heat, stirring until sugar is dissolved. Cook until hot but not boiling. Remove from heat and allow to cool.
  3. Strain liquid from cranberries into a medium sized bowl
  4. Rough chop the cooled cranberries and add to the bowl
  5. Chop red and yellow peppers, jalapeño, onion and cilantro and add to the bowl
  6. Add sweet corn, and Queso Blanco to the bowl and toss mixture to combine
  7. Garnish with more cilantro and fresh lime wedges
Notes
  1. Serve with corn chips and my delicious Cranberry Margarita's
At Home with Rebecka http://athomewithrebecka.com/

Cranberry Queso Blanco Salsa

Do not forget to follow Cape Cod Select on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more. Also check nearby stores for this great product or you can order these frozen cranberries online




Cranberry Margarita

Cap Cod Cranberry Recipe

 

Margaritas are my all time favorite cocktail, so when I was invited to compete in the Cape Code Select Blogger Challenge, I knew I had to make Cranberry Margaritas.

I’m enjoying this challenge so much because I’ve been given the opportunity to work with Cape Cod Select Frozen Cranberries. Their product is grown to exceed some of the industries highest standards as they are Non-GMO verified and hold GLOBALG.A.P. Certification (http://globalgap.org/uk_en/for-consumers/).

The Rhodes Family has been growing cranberries on their 800 acre cranberry farm for more than 75 years. It’s worth mentioning that they’re  a small, women-owned family business, dedicated to providing their customers with the highest quality product.

Using Cape Cod’s frozen cranberries is like working with fresh cranberries in terms of taste and appearance. Cape Cod Select Frozen Cranberries are individually frozen and perfect once thawed at room temperature. They are also delicious.

Cape Cod Select Cranberry Margarita

My recipe is simple, and filled with sweet-tart flavors including lemon, lime & cranberry simple syrup, and of course tequila. This drinks pairs nicely with my second recipe in the challenge, Cranberry Queso Blanco Salsa. You can find the recipe HERE.

Cranberry Queso Blanco Salsa

THE CONTEST
Using Cape Cod Select Frozen Cranberries Create: 
  • Beverages (Alcoholic or Non-Alcoholic)
  • Appetizers
  • Sides, Salads & Salsas

Cranberry Margaritas
Serves 2
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Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Prep Time
5 min
Cook Time
3 min
Total Time
8 min
Ingredients
  1. 4 ounces tequila
  2. 2 ounces fresh lemon juice
  3. 2 ounces fresh lime juice
  4. 2 ounces cranberry simple syrup
Cranberry Simple Syrup
  1. 1 cup 100% cranberry juice
  2. 1 cup sugar
  3. 1 cup Cape Cod Select Frozen Cranberries
Chili/Sugar Rim Mix
  1. 1/2 cup granulated sugar
  2. 1 teaspoon ground chili powder
Drunk Cranberry Skewers
  1. 1 cup Cape Cod Select Frozen Cranberries (reserved from simple syrup)
  2. 1/2 cup tequila
For the Margarita
  1. Fill a cocktail shaker with ice. Add tequila, lime juice, lemon juice, and cranberry simple syrup. Shake until well combined.
  2. Run a lime slice over the rim of 2 Margarita glasses and dip rims in Sugar/Chili Rim Mix
  3. Skewer drunken cranberries on long picks and roll in sugar mix to coat cranberries
For the Cranberry Simple Syrup and Drunken Cranberries
  1. In a medium sauce pan combine 1 cup cranberry juice, 1 cup sugar, and 1 cup Cape Cod Cranberries. Cook over medium heat until very hot but not boiling. Remove from heat and allow to cool
  2. Strain juice from cranberries using a fine sieve. Pour 1/2 cup tequila over cranberries and marinate for 15 minutes. The simple syrup and drunk cranberries can be made the day ahead to give cranberries more time to marinate in the tequila and can be stored in the refrigerator for up to one week.
Notes
  1. Garnish with Drunken Cranberry Skewers
At Home with Rebecka http://athomewithrebecka.com/

Do not forget to follow Cape Cod Select on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more. Also check nearby stores for this great product, or you can order these frozen cranberries online

 

 




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #2

Are You a Master Baker or Disaster Baker? Contest and Giveaway

My bake along challenge began last week with Recipe #1 Mocca Meringues Ice Cream Cake. You can find Manuela’s recipe and my recreation HERE. You can also view all the contestant submissions in the Woobox Gallery link at the bottom of this post.

The requirements for this week’s challenge are the same as Recipe #1; and are as follows: bake the next recipe in the challenge series then take a photo of your “Masterpiece or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and is also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for  ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE 

RECIPE #2

BLØTEKAKE ( NORWEGIAN CREAM CAKE) 

Manuela's Cream Cake

BLØTEKAKE ( NORWEGIAN CREAM CAKE) by Manuela Kjeilen. All photos courtesy of passionforbaking.com, Lise Sternersen,and created by Manuela Kjelien (unless otherwise noted).

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rule HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to each of the recipes. Below is what Manuela said about Recipe #2:

The second recipe is a Bløtekake (Norwegian Cream Cake) typical of a cake you would see at bakeries in Norway! Contestants can just fill it with strawberries rather than all of the fruits that I used. This is how we do cakes in Norway and I love this cake.

Manuela you’re so right! Norwegians really know how to make a delicious cake! This  beautiful cake is filled will all my favorite things: pastry cream, mascarpone whipped cream, chopped walnuts, dark chocolate, and a mixture of fresh fruits.  This fabulous recipe is perfect for any summertime gathering, but would look great at your red, white, and blue 4th of July party. I love that the American and Norwegian flags share the same colors! 

Some Thoughts on My Second Bake 

I feel more accomplished as a baker after the first challenge last week. I’ve had less anxiety about making a traditional sponge for the Norwegian Cream Cake;  yet I worry about my lack of  technique  in the decorating department.  I’ve never made a layered cake that didn’t look like the Leaning Tower of Pisa;  plus I suffer from a lack of understanding when it comes to executing the perfect slice.  

The use of acetate or plastic cake collar is a new technique for me as well. If you don’t own acetate cake collars, you can substitute with heavy plastic wrap and use large spring form pans and outer clamping ring for the adjustable cake ring step. 

This is going to be a fun bake, and I hope  you all will bake along.

So now that you’ve seen the STUNNING photo of Manuela’s BLØTEKAKE  (NORWEGIAN CREAM CAKE) (see photo above), say hello to my rendition:

Cream Cake by Becka

My Rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE

You’ll notice my piping on the sides of the cake are too close together, jagged, and don’t look finished where the cake top meets the piped sides. You’ll also see that the top of my cake resembles a mosaic or road map  rather than the 6 perfect triangle slices on Manuela’s cake.  My rendition of the cake is pretty, but not correct if we’re trying to replicate Manuel’s recipe. My decoration looks more like a mosaic than Manuela’s 6 perfectly piped triangles 

Rebecka's Cream Cake2

My Rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE

Rebecka's Cream Cake Slice 1

Leaning Tower of  BLØTEKAKE  (NORWEGIAN CREAM CAKE) by Rebecka Evans

My slice is leaning to the side as it almost fell onto  the floor on its way from the cake to the plate.

Manuel’s recipe offers the option to use 8 or 9 inch springform pan or two – 3X8 – inch round baking tins, or 10 -inch springform pan. Recipes for both options are listed.  I opted to use a 10  inch springform pan to bake my sponge. I over baked the cake (again), so I had to use more orange juice on the slices to moisten them. I also used an additional 4 cups of heavy cream to make my whipped icing. Finally, I used Manuel’s Vanilla Frosting made with mascarpone. You can use your own favorite recipe for whipped icing, or you can find Manuela’s recipe HERE

I love the color and textures of this cake. The vanilla cream is the best I’ve ever made. I could eat an entire bowl of the luscious cream in one sitting. The decadent whipped cream tastes so fresh, and is the perfect cover for my mistakes despite my messy execution. My rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE isn’t a “masterpiece,” but it’s not bad for my second bake. 

BLØTEKAKE ( NORWEGIAN CREAM CAKE) NOTES

  1. You will need a 9-inch spring form pan, parchment paper, cooking spray, a metal and plastic cake collar, and acetate film. I found the metal adjustable collar and acetate cake collars at a local baking shop.  Acetate is sold per piece in large sheets. If you don’t care to spend money on a metal adjustable cake ring, you can use the clean, dry ring from a springform pan. (You can watch Manuela’s Video HERE to get a better idea of this technique)
  2. You will need medium disposable piping bags and a Wilton 1 M piping tip.
  3. When the recipe calls for chopped dark chocolate, I used my favorite dark chocolate bar which is 70% cocoa.
  4. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”
  5. The recipe calls for 2 cups whipped cream to fill the cake. I made an additional 4 cups of whipped cream to decorate my cake using Manuela’s Mascarpone Whipped Frosting. You can find the recipe HERE
WHAT I LOVE ABOUT THIS CHALLENGE

I have pushed myself to work outside my comfort zone and I’ve just added two more delicious recipes to my baking repertoire: Norwegian Sponge Cake and Vanilla Pastry Cream. The list keeps getting longer and my skills are growing with every delicious recipe. 

 

BLØTEKAKE ( NORWEGIAN CREAM CAKE)
Serves 8
BLØTEKAKE ( NORWEGIAN CREAM CAKE) Photo is Rebecka's rendition of Manuela's recipe
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 9- INCH SPRINGFORM
  2. 1 RECIPE FOR SPONGECAKE
  3. 1/3 CUP ORANGE JUICE (I used about 1 cup)
  4. 1 CUP RASPBERRY JAM
  5. 1 RECIPE VANILLA CREAM
  6. 2 CUPS WHIPPED CREAM
  7. FRESH FRUIT, STRAWBERRIES, RASPBERRIES, MANGO, BANANA
  8. 1 CUP CHOPPED DARK CHOCOLATE
  9. 1 CUP CHOPPED WALNUTS (optional)
  10. FOR DECORATING
  11. 4 CUPS ADDITIONAL WHIPPED CREAM
  12. MORE FRESH FRUIT( OPTIONAL)
RECIPE FOR VANILLA PASTRY CREAM
  1. 2 CUPS (500 ML) WHOLE MILK
  2. 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
  3. ⅜ CUP (85 G) SUGAR
  4. 4 TABLESPOONS CORNSTARCH
  5. ¼ TEASPOON SALT
  6. 6 LARGE EGG YOLKS
  7. 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES
RECIPE FOR SPONGECAKE
  1. 6 LARGE EGGS, ROOM TEMPERATURE
  2. 1 1/4 CUPS (240 GRAM) SUPERFINE OR GRANULATED SUGAR
  3. 1 TABLESPOON BUTTERMILK OR WATER
  4. 1 1/2 CUPS (180 GRAM) ALL-PURPOSE FLOUR
  5. 1/2 CUPS (60 GRAM) CORN STARCH, OR POTATO STARCH, SIFTED
  6. 1 TEASPOON VANILLA BEAN PASTE
  7. NORWEGIAN SPONGE CAKE ( IF BAKED SEPARATE IN 3 X 8 -INCH BAKING ROUND BAKING TINS) OR IN A 10 INCH SPRINGFORM
  8. 8 LARGE EGGS, ROOM TEMPERATURE
  9. 1 2/3 CUPS (325 GRAM) SUPERFINE OR GRANULATED SUGAR
  10. 2 TABLESPOONS BUTTERMILK OR WATER
  11. 2 CUPS (240 GRAM) ALL-PURPOSE FLOUR
  12. 2/3 CUPS (80 GRAM) CORN STARCH, OR POTATO STARCH, SIFTED
  13. 1-2 TEASPOON VANILLA BEAN PASTE
Instructions
  1. Start by making the vanilla cream some hours before and put it in the fridge
FOR VANILLA PASTRY CREAM
  1. In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
  2. Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
  3. Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
  4. As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
  5. Whisk in remaining milk into yolks and return entire mixture to saucepan.
  6. Place over medium heat and whisk frequently until the mixture begins to boil.
  7. Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
  8. Remove the pan from the heat.
  9. Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
  10. Whisk in the butter.
  11. With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
  12. Lay a sheet of plastic wrap directly over the vanilla cream.
  13. Allow it to cool to room temperature, then refrigerate for a few hours.
  14. When ready to use, loosen the cream with a spatula or whisk.
  15. Pastry cream should be refrigerated and used within 3 days of making.
FOR SPONGECAKE
  1. Make the sponge cake in a 24 cm or 25 cm ( 9-inch or 10-inch springform)
  2. Preheat oven to 350°F (180°C). Grease the bottom of three 8– inch (20 cm) round cake pans and line with parchment paper; Or if you prefer you can use an 8-inch spring-form pan line bottom with parchment paper and spray.
  3. In a medium bowl, sift the flour and cornstarch or if you use potato starch, and set aside.
  4. In the bowl of a standing mixer, fitted with the whisk attachment, beat the eggs and sugar on low-medium speed for 1 minute.
  5. Increase the speed to medium, and continue beating for 5 minutes.
  6. Add water or buttermilk and beat for another 1-5 minutes on medium-high speed.
  7. Add vanilla bean paste, and beat for one minute more.
  8. The batter should be very thick. When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl.
  9. Pour the batter into a large wide bowl.
  10. Sift in half the flour mixture. Use a large silicone spatula to stir and fold until only a few streaks of flour are visible.
  11. Repeat with remaining flour mixture. Make sure to maintain the batter’s volume while folding;
  12. it is important to not deflate the batter.
  13. Pour the batter into the prepared pan or pans using a spatula to distribute batter evenly.
BAKING TIME AND ASSEMBLE
  1. 20 minutes → 3 x 8-inch pans, always check with a cake tester
  2. 30 minutes for → One springform 9-inch (24cm), always check with a cake tester
  3. Bake the first two cakes on the middle rack of oven until a cake tester inserted into the center comes out with a few crumbs
  4. Let the cakes cool in the pan on wire racks for 10 minutes.
  5. Use a knife to loosen the sides of the cakes and carefully turn them onto wire racks. Peel off the parchment paper and let cool completely.
  6. Use a sharp knife and scrape away any dark crust on the sides, optional
  7. If you baked this cake in one springform, Cut the cake into 3 even layers.
  8. Place the first cake layer on a silicon mat or parchment paper and place it on a baking sheet that fits into a fridge!
  9. Drizzle the first cake layer with some orange juice, or milk.
  10. Add raspberry jam, use one with a good quality ( homemade = best) with an offset spatula just spread it all over the first cake layer.
  11. Add the vanilla cream, and spread it all out on the first layer.
  12. Add whipped cream, with an offset spatula spread it all over the cake layer.
  13. Add chopped dark chocolate and walnuts.
  14. And add fruit of your choice, I used mango, banana, strawberries, raspberries.
  15. Add a little more cream on top, so the next cake layer stays in place.
  16. Place the second layer on top, If you have packed your cake with loads of yumminess, it might come out on the side.
  17. If that happens just take your offset spatula and lift the cake layer and push it in the cake.
  18. Repeat the same thing as the first cake layer.
  19. Put a cake collar ( that´s a plastic film for assembling cakes used inside the cake ring, and place a cake ring around the cake.
  20. Add the last layer, leave it in the fridge some hours to firm up.
  21. Decorate the cake with some more whipped cream and if you wish to decorate the top with some more fresh fruit!
  22. Hope you are going to love it, with love from Norway.
At Home with Rebecka http://athomewithrebecka.com/
Now it’s your turn to bake your “Master or Disaster” piece and post a photo of your completed dish to the Woobox link below by July 15, 2018 Midnight CST.

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For a list of 6 handpicked recipes and the Official Rules click HERE

CONTEST TIMELINE:
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First recipe in the series (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth recipe in the series (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series (Recipe #6)
September 15, 2018 Sixth Recipe Due Midnight CST