Cupcakes decorados para festejar três meses de vida

O tempo passa muito rápido quando se tem crianças, já me tinham avisado. É a mais pura verdade.

A minha bebé já vai fazer quatro meses!

Quando ela completou três meses, decidi que era altura de fazer algo para celebrar. Já tinha uns cupcakes de mirtilo (ultimamente faço cerca de 20, deixo alguns para comermos na hora e depois congelo os restantes individualmente em película aderente para quando quisermos) e só me faltava a decoração.
Inspirei-me em algumas ideias que vi no Pinterest e queria usar algumas decorações de açúcar que a minha mãe me tinha enviado.

Cobri o topo dos cupcakes com um pouco de mascarpone.
Estiquei pasta de açúcar branca com rolo e amido de milho para não colar.
Cortei com forminha de bolacha redonda.
Preparei uma pequena porção de pasta de açúcar amarela, usando pasta branca com corante alimentar.
Criei alguns efeitos com a ponta de uma faca e colei as decorações com mascarpone.

Decidi que ia complicar um pouco e tentei fazer um sapatinho de bebé.
Pesquisei no Pinterest e encontrei os seguintes exemplos:

http://ak.pinterest.com/pin/59320920066632512/
http://ak.pinterest.com/pin/229754018463165746/

Depois adaptei e voilá. Podia estar melhor, mas fiquei orgulhosa.

Daring Bakers - Cinnamon Buns

This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

The buns came out great. I wasn´t able to prepare the glaze as it should because I used too much milk. Despite that we had some very yummy buns for tea. Thanks!

Cinnamon Buns

(from The Bread Baker's Apprentice by Peter Reinhart)
Makes 8-12 large or 12-16 smaller buns

Ingredients
6½ tablespoons (100 ml) (3 oz) (90 gm) granulated sugar
1 teaspoon (5 ml) (6 gm) salt
5½ tablespoons (85 ml) (2¾ oz) (80 gm) shortening, unsalted butter or margarine, at room temperature
1 large egg, slightly beaten
1 teaspoon (5 ml) lemon extract OR 1 teaspoon (5 ml) grated lemon zest
3½ cups (840 ml) (16 oz) (450 gm) unbleached bread (or all-purpose/plain) flour
2 teaspoons (10 ml) (¼ oz) (6 gm) instant yeast (active dry worked as well)
1 1/8 – 1 ¼ cups (270-300 ml) whole milk or buttermilk, at room temperature
½ cup (120 ml) (3½ oz) (100 gm) cinnamon sugar (6½ tablespoons (100ml) (3 oz) (90 gm) granulated sugar plus 1½ tablespoons (20 ml) (1/3 oz) (10 gm) ground cinnamon)
Directions:

1. In a stand mixer fitted with the paddle attachment, cream together sugar, salt and shortening (though it is not difficult to do by hand, using a strong spoon).
2. Add the egg and lemon extract to the creamed sugar and shortening and mix together until smooth.
3. Add the flour, yeast and milk to the mixer and mix on low speed until the dough begins to form a ball.
4. At this point, switch to the dough hook attachment and knead for 10 minutes (if kneading by hand, you will probably need to do so for closer to 12 – 15 minutes). The dough will be silky and supple, but not overly sticky. You may need to add a touch of flour if your dough is too sticky – that is okay.
5. Lightly oil a bowl, turn the kneaded dough out into it, turning to coat, then cover the bowl with plastic wrap.
6. Allow the dough to rest (ferment) until it has doubled in size, approximately 2 hours.
7. Once the dough has rested and risen, you are ready to shape the cinnamon buns. Prepare your a sheet pan by lining it with parchment paper.
8. Spray your work surface lightly with cooking spray and turn the dough out onto the work surface.
9. Using a rolling pin, roll the dough, into a rectangle about 2/3 an inch (15 mm) thick, 14 inches (350 mm)wide and 12 inches (300 mm) long (for large buns) (or 18 inches (450 mm) wide by 9 inches (230 mm) long for smaller ones). You may need to sprinkle the dough and/or work surface with a bit of flour to keep the dough from sticking. This is okay.
10. Sprinkle the cinnamon sugar filling over the surface of the dough.
11. Starting with a long end, roll the dough, creating a spiral, into a log shape, making sure to end with the seam side down.
12. Cut the dough into pieces approximately 1¾ inches (45 mm) thick (for large buns) (1¼ inch (30 mm) for smaller buns).
13. Place buns approximately ½ inch (15 mm) apart on the prepared pan. They shouldn't be touching at this time.
14. Allow the shaped buns to proof at room temperature for 75 – 90 minutes until they have nearly doubled in size. They will now be touching each other. If you are not planning on baking the buns the same day as you are preparing them, you can place them into the refrigerator after they are shaped (before this rise) for up to 2 days. If you do so, you will need to allow them to return to room temperature prior to baking, which means removing them from the refrigerator about 3 or 4 hours before baking.
15. Preheat the oven to moderate 350°F/180°C/gas mark 4 degrees at the end of this proofing time.
16. Bake the buns for 20 – 30 minutes, until golden brown
17. Allow the buns to cool for 10 minutes in the pan, then drizzle with glaze (recipe below). Remove the buns from the pan to a cooling rack and allow them to cool for at least 20 minutes before eating.

White fondant glaze for cinnamon buns:
(also from The Bread Bakers' Apprentice)
Sift 4 cups (500 gm) (17½ oz) of confectioners' (icing) sugar into a large bowl. Add 1 teaspoon (5 ml) of lemon or orange extract and between 6 tablespoons to ½ cup (90 to 120 ml) warm milk, whisking well until all of the sugar is dissolved. (Add the smaller amount of milk first, whisking briskly, then add slowly until you have the consistency you want for drizzling over the buns.)
Notes:
You can replace the lemon extract/zest with the extract/flavoring of your choice. I usually use vanilla extract.
This dough is silky, smooth and so lovely to work with, and the resulting buns are light and so incredibly easy to eat. I have made these several times, with traditional cinnamon-sugar filling and also with a fruit compote for a fresh, summery treat. Delicious!

Daring Bakers - Pão de Queijo

This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of "Testado, Provado & Aprovado!" taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

This challenge is very special to me.The host, Renata, is someone very nice, whom I contacted some time ago to ask for permission to use a wonderful step by step of a recipe in Portuguese (her blog is a must read).  I had also the privilege of having her very kind comments on some of my posts.

Besides that, the challenge itself is a return to Brazil, the birth country of  my mother, and where I've been on three occasions.

Sometimes it occurred to me that it would be nice baking pão de queijo, but I never did, until now!

Didn't try the original recipe, just the fake one because I wasn't able to find tapioca starch. However, the alternative is quite good and was a success. Thanks Renata!

“FAKE” PÃO DE QUEIJO
Servings:
Yields about 15 small balls

Ingredients:
3 tablespoons PLUS 1 teaspoon (50ml) milk
3 tablespoons (45ml) water
1 tablespoon (15 ml) (1/2 oz) (15 gm) butter
2/3 cup (160 ml) (3-1/2 oz) (100 gm) potato starch (I had to use a bit more to form the balls)
1/2 tsp (3 gm) baking powder
salt to taste
1/2 cup (125 ml) (1-2/3 oz) (50 gm) grated cheese (I used Queijo da Ilha - one of the best in Portugal, from  São Jorge Island, in the Azores)
1 large egg

Directions:

• The method for these is the same as for Traditional Pão de Queijo.
• Preheat oven to moderate 350°F/180°C/gas mark 4
• Boil the milk, water and butter together.
• In a bowl, sieve the starch, salt and baking powder.
• Pour the hot milk mixture over the starch and stir. It will be lumpy.
• Add the egg and cheese, stir until well combined.[I had to add a bit more starch to make the balls]
• Make little balls with lightly oiled hands and arrange on a baking sheet lined with parchment paper.
• Bake in a preheated moderate oven (350°F/180°C/gas mark 4) until lightly golden, for about 20 minutes.
• Serve warm.

Separadores de tamanhos de roupa para quarto de bebé

Quando organizava a chegada da minha traquina, vi que poderia ser útil pendurar a roupa com separadores de tamanho. Permite-nos ver o que há de cada categoria, planear compras futuras e para além disso fica bonito.

Vi que existiam algumas opções à venda, mas também havia a possibilidade de fazer. Então, como tinha material e ainda algum tempodisponível, decidi avançar.

1º - fiz um molde em papel usando um CD.
2º - desenhei uma abertura para poder encaixar no varão (facilita o corte interior também), com um espaço interior retangular (para impedir que rodasse).
3º - recortei o molde.
4º- testei em papel para ver se encaixava e depois fiz ajustes.
5º - passei do papel para cartão (usei cartão de caixote, que não falta em casa)
6º - recortei.
7º - forrei com papel autocolante, escolhendo uma cor para cada categoria.
8º - criei 4 discos e voilá! Faltam agora os números com cada tamanho.

9º - colei os números correspondentes às faixas etárias.

Todo este processo decorreu antes do nascimento da minha bebé. Agora que já se passaram dois meses, o feedback:

Fica muito giro o roupeiro assim e a arrumação foi inicialmente feita de acordo com os tamanhos indicados pelos fabricantes da roupa. À medida que o tempo vai passando e vamos ganhando mais experiência, percebemos que o melhor é comparar as roupas entre si e colocá-las por tamanhos, independentemente do que indica a etiqueta.

Neste momento já retirei o tamanho 0 e estou com a categoria 1-3 e 3  - mesmo que haja roupa de tamanho maior, é útil tê-la prontinha (lavada e pendurada) para que não se perca a oportunidade de usá-la. 

Vou acrescentar nos próximos dias os tamanhos 3-6 e 6 para não deixar escapar alguma peça.

Primavera

A Primavera chegou este ano mais cedo; foi-me entregue no dia 13 de Março, logo de manhãzinha. Recebi-a nos braços, muito frágil, pequenina, e ficou aninhada no meu peito, eu e ela num só pulsar.

As Primaveras podem acontecer em qualquer data, a 22 de Julho ou a 25 de Novembro, por exemplo, e mesmo no Verão ou no Outono, não deixarão de ser "Primaveras" para as mães que seguram nos braços esses seres tão frágeis, pequeninos, aninhados no seu peito. 

Um dia, eles crescem e seguem o seu rumo, mas nunca deixarão de ser os mesmos que descobriram naquela "Primavera", o Amor no peito da sua MÃE.

Daring Baker - Easter Bread - Folar

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. 

The recipes provided were appealing but I decided to bake one traditional Easter bread from Portugal, the Folar.

Folar (Easter bread from Portugal)

400g sugar
1kg flour
500ml milk
100g butter
4 eggs
500g bread dough (I used my pizza dough recipe)
25g fresh yeast or a portion of dry yeast (used a package of 11g)
Candied fruit and currants (to taste)
Lemon zest, cinnamon, vanilla, Madeira or Port (everything to taste)

In a bowl, add together sugar and eggs, as well as the melted butter. Once everything well mixed add the bread dough and the yeast, together with the milk (don't use it all because it might be too much and the dough is not supposed to be too runny), flour, cinnamon, vanilla, lemon zest and wine.
Mix until well combined. Add a pinch of salt and then the fruit and currants.
Mix again and then set aside, covered, and let rise for 10/12 hours.

Form 3 loaves, or the amount you like (you can bake miniature ones as well) and let them rest for 2 hours.
Preheat oven to moderately hot 180°C and bake for 30 minutes or until top of bread is golden brown and skewer inserted comes out clean. Cool completely on a wire rack.

Folar de Páscoa (para 3 folares)

400g de açúcar
1kg de farinha

1/2 litro de leite
100g de margarina
4 ovos
1/2 kg de pão em massa (usei a minha receita de massa de pizza)
um pouco de fermento de padeiro (uma saqueta de fermento granulado para pão)
Frutas cristalizadas e frutos secos (usei apenas passas sem grainha)
A gosto: raspa de limão, canela, baunilha, aguardente e vinho Madeira ou Porto

Junta-se o açúcar com os ovos e a margarina derretida. Uma vez bem ligado, junta-se o pão em massa (usei uma dose de massa de pizza caseira) e o fermento de padeiro, o leite, a farinha, a canela, a baunilha, o limão, o vinho e a aguardente. Adicionar uma pitada de sal e os frutos secos /cristalizados.

Amassa-se bem e deixa-se num recipiente grande a levedar por cerca de 10 horas, coberto. Após esse período deverá ter aumentado bastante de volume. Formar os folares e deixá-los repousar por 2h.

Cozer em forno a 180ºC, até ficar dourado e cozido no interior.

Daring Bakers - Nougat

The March 2014 Daring Bakers' challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.

I decided to keep it simple but was very glad to complete this one too, since my baby wasn´t born by the time I did it.
Now she is already beside me and I´m sure she'll be a partner of many challenges.

I couldn't find some of the ingredients such as corn syrup, edible paper, cream of tartar, cocoa butter, but still insisted in giving it a chance and it worked, but it has to be stored in the fridge and eaten right away.
Next time I'll buy those missing ingredients online and prepare a true nougat. Thanks for the challenge!

Nougat Torrone:

Recipe Source: Chocolates and Confections by Peter P. Greweling
Servings: one 9x13 inch (23x33 cm) slab
Prep time: approximately 45 minutes
Cook time: approximately 30-45 minutes
Cool time: approximately 45 minutes

Ingredients

4 sheets edible wafer paper, 8x11 inches (20x28 cm) (optional, see Recipe Notes)

For the Meringue:

2 large egg whites, at room temperature
¼ cup (60 ml) (50 gm) (1¾ oz) granulated sugar
½ teaspoon (3 gm) cream of tartar

For the Syrup:

1½ cups (360 ml) (500 gm) (18 oz) honey (preferably light in color and flavor) [used a bit more to compensate the lack of corn syrup]
3 cups (720 ml) (600 gm) (21 oz) granulated sugar
½ cup (120 ml) (170 gm) (6 oz) light corn syrup
½ cup (120 ml) water
1 vanilla bean, split and scraped

Add-ins:

2 tablespoons (30 ml) (25 gm) (1 oz) cocoa butter, melted [used butter]
5 cups (1.2 litre) (680 gm) (24 oz) toasted whole unblanched almonds

Recipe Notes:

Edible wafer paper is nice to have if you’re giving nougat as gifts as it helps with the stickiness issue. However, it’s not essential. If you can’t find it, grease the pan and then line it with parchment paper. Grease the parchment as well. You should probably wrap each cut piece individually to keep them from sticking together. [my option was to use the parchment paper and wrap each piece individually].
Fat (cocoa butter in this case) is added to nougat to give it a shorter texture and cleaner bite. I’ve tried the recipe without it and it still comes out tasting good, it’s just chewier. Any fat added to nougat should be one that is solid at room temperature.

Directions:

1. Place the toasted almonds in a heat safe bowl and put in an oven at 250°F/121°C until needed.
2. Line the bottom of a 9x13 inch (23x33 cm) pan with wafer paper, cutting it to fit. I like to put plastic wrap or parchment under the wafer paper just for extra insurance that I’ll be able to get the nougat out of the pan.
3. Combine the egg whites, sugar and cream of tartar for the meringue in a 4.5 or 5 quart (about 5 litre) mixer bowl fitted with a whip attachment but do not begin whipping.
4. Heat the honey in a small saucepan or in the microwave until nearly boiling
5. Combine the remaining ingredients for the syrup (sugar, corn syrup, water and vanilla bean) in a 2 quart (2 litre) saucepan.
6. Bring the sugar mixture to a boil and then lower the heat and boil for 3 minutes, covered.
7. Remove the lid and attach the candy thermometer. Continue to cook uncovered on high heat without stirring until the syrup reaches 290°F/143°C.
8. When the sugar mixture reaches 290°F/143°C, start whipping the egg whites on high speed and move the sugar mixture off the heat and slowly pour the heated honey into the sugar mixture. The mixture will foam up initially.
9. Put the pan back on the heat and continue cooking until the mixture again reaches 290°F/143°C.
10. Remove from the heat and use tongs to take out the vanilla bean pods.
11. Slowly pour the hot syrup into the whipping whites by letting it run down the inside of the mixer bowl. Don’t pour it directly on the whites or they may collapse.
12. Whip on high speed for 3 minutes.
13. Add the cocoa butter and whip JUST until the mixture is smooth again. Do not over mix. If you have a 4.5 quart (4.5 litre) mixer like I do, you may need to initially lower the speed of the mixer while pouring in the cocoa butter as it will try to slop out.
14. Remove the bowl from the mixer and dump in the hot nuts from the oven. Mix quickly with a heat-safe spatula until the almonds are evenly distributed.
15. Immediately pour the hot nougat into the prepared pan, on top of the wafer paper. Cover the top of the nougat with more wafer paper and press to smooth and even out the nougat.

16. Let the nougat cool at room temperature until just warm to the touch, about 45 minutes. Don’t let it go too long or it will be very difficult to get out of the pan and difficult to cut. You want it to still be a little flexible when you remove it but not so soft that it loses its shape.
17. Pry the nougat out of the pan with a spatula and dump it out onto a cutting board. Trim the edges and cut the nougat with an oiled knife into the size pieces you want.

18. Wrap the nougat individually or store at room temperature in an airtight container. The texture of the nougat will soften a bit after a few days, especially if you have added dried fruits in with the nuts.