The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Astheroshe explained the fancy words Jaconde Imprime and Entremets as follows:

“A joconde imprime (French Baking term) – a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds.

Entremets (French baking term) – an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl. “

For the Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:
¾ cup almond flour/meal
½ cup plus 2 tablespoons confectioners’ (icing) sugar
¼ cup cake flour
3 large eggs
3 large egg whites
2½ teaspoons white granulated sugar or superfine (caster) sugar
2 tablespoons unsalted butter, melted

In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.

Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl) On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. ) Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix. Fold in melted butter.Reserve batter to be used later.

For the Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients
14 tablespoons unsalted butter, softened
1½ cups plus1½ tablespoons Confectioners’ (icing) sugar
7 large egg whites
1¾ cup cake flour
Food coloring gel, paste or liquid

Cream butter and sugar until light and fluffy.  Gradually add egg whites. Beat continuously. Fold in sifted flour. Tint batter with coloring to desired color.

Preparing the Joconde- How to make the pattern:

Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.

Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.

Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

Remove from freezer. Quickly pour the Joconde batter over the design.

Spread evenly to completely cover the pattern of the Décor paste.

Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.

Cool. Do not leave too long, or you will have difficulty removing it from mat.

Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets:

Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.

A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.

Entremet- Filling Options:

It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.

Suggestions:
Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, fresh fruit, chocolates.  I used dark chocolate truffle, raspberry, cake and passion fruit mousse.

Arroz Carreteiro is a rice from southern brasil made with left over churrasco (BBQ) meat;  usually beef and sausage.  The tradition is to make with charque, a dried meat that doesn’t need refrigeration.  This way wagoners could make this meal on the go in a heavy duty iron pan.  The word “carreteiro” translates to “wagoner” or “cart rider”.  For this recipe I only used sausage. I also used can tomatoes instead of fresh tomatoes.  I choose the Rotel Diced with Green Chilies tomatoes and it gave a nice spicy taste to the rice!  This recipe will feed at least 10 people. You can halve the recipe if you don’t need to feed a multitude 😀

1 medium onion (chopped)

4 clothes garlic (minced)

2 T oil

5 slices bacon (sliced thin)

16 oz linguica (kielbasa sausage- sliced thin)

2 cans diced tomatoes (usually I use fresh diced tomatoes, but the can works just as well)

1 T salt

1 T black pepper

1 t beef bouillon

2 c rice

5-8 cups water

1/4 c green onion

1/2 c Parmesan cheese (shredded)

Add oil, onion and garlic together in a large pan on medium high heat until onions are translucent.  Add bacon, and sausage.

Cook until bacon is done.

Add the tomatoes (if using fresh make sure you take skin and seeds out. Use about 1 to 1/2 c of diced fresh tomatoes.) , salt and pepper, bouillon, rice.  Simmer until rice gets a nice color.

Add 5 cups water.  Taste water for seasoning. If needed add more salt.  Turn heat down to low. It will cook for about 1 hour.

You many need to add more water as it is cooking. Usually I say DO NOT STIR THE RICE, however for this recipe you will need to.  I usually check the rice every 15-20 minutes, see if needs more water and stir it a little.   You want the rice to be soupy like, but not too wet. Keep checking and adding the water (if needed) until the rice is soft.

When rice is cooked add  green onions and sprinkle Parmesan cheese on top.  I like to serve some cheese on the side, so you can sprinkle on your own plate.

5  boneless, skinless chicken breast

For the dry mix:

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley

Clean chicken breasts (take out the fat, or loose pieces) .  Mix the above ingredients together.  Season each breast (both sides) with this dry mix.  Set aside.

For sauce:

3 tablespoons butter

2 tablespoon olive oil

1 Tablespoon garlic powder

6 Tablespoons lime juice

In a large frying pan, heat the butter and olive oil.  Fry the chicken, about 4-6 minutes each side.  Add the 1 Tablespoon of garlic powder and lime juice. Simmer for about 5 minutes.  Stir so it coats each breast of chicken.

There will be a bit of sauce and it would be great to serve with rice and veggies.

I just got word that the Salt Lake Tribune and Deseret News are going to raise their Sunday only subscription prices from $39 a year to $53!   

So, if you still need a Sunday only subscription to the paper and are living in an area where the Salt Lake Tribune or Deseret News can deliver, hurry and get your order in before Friday, Jan 14th at 10:00am!

 1 Copy- $39 for One Year Subscription

 2 Copies- $78 for One Year Subscription

 3 Copies- $117 for One Year Subscription

 4 Copies- $156 for One Year Subscription

 To order, you will need to call up this number 801-344-2959.  Make sure you tell them that Alessandra or Ale sent you.

This price of $39 for the whole year ends up being only $.75 per paper! 

To get this deal, you will have to pay the amount up-front. They will not do automatic billing. But, you can pay for the entire year up front and not worry about it!

I stumbled upon this amazing video from the WEBstaurant Store blog this morning.  Steve Ziegler took me to a laughing out loud, almost crying, state.  Enjoy!  

As some of you may know, I found out that I am pregnant. With this pregnancy came a delightful craving for lime pie.  I used to go to the bakeries in Brasil and have this delicious pie.  I figured I would make some. But instead of a simple lime pie, it ended up as lime, chocolate truffle and mousse pie. Even better, right?

For the crust:

1 1/2 c graham cracker

1/3 c butter (melted)

Using a blender or food processor, break the crackers until fine dust.  Mix with the butter. Press into a 8 inch springform pan.  Cook at 350 for about 8-10 minutes.

Layer 1- Lime Custard:

1 can sweetened condensed milk

3 egg yolks

1/3-1/2 c lime juice (depending how tart you may like it)

Mix it together, put on top of prepared crust and bake at 350 for about 8 minutes. Refrigerate until firm.

Layer 2: Chocolate Truffle

300 grms dark chocolate (or milk chocolate)

1 can table cream (creme de leite)

1 T butter

2 T nutella

1/2 pkg of unflavored gelatin (dissolved in 1/4 c water)

Melt the chocolate, mix table cream, butter nutella, and gelatin. Pour on top of first layer.  Refrigerate until firm.

Layer 3- Lime Mousse:

1 can sweetened condensed milk

1 can table cream (creme de leite)

1/2 c lime juice

1/2 pkg unflavored gelatin (dissolved in 1/4 cup water)

Mix it all together. Pour on top of second layer. Refrigerate for at least 4 hours.

You can decorate this pie with chocolate shavings, lime zest or meringue frosting.  YUM

This one is an easy one to make. It is my version of a Spaghetti Carbonara.  Even though I use I use Spaghetti instead of Ramen noodles,  some of my friends call it Ale Ramen since it is so simple and quick to make…

1 box Spaghetti
4-6 slices of bacon
2-3 eggs
1 C shredded cheese (I use a mix of  Parmesan, mozzarella and cheddar)
Salt and Pepper
Green Onions (optional)

Cook pasta as instructed on the package. While pasta is cooking:  Cut bacon into small pieces and fry them in a large frying pan.  If there is too much fat, drain it out. You want a little bit of the fat though.

When pasta is cooked, add it to the frying pan and let it mix with the bacon.  Quickly add eggs and cheese. Mix well.

Do not cook it for too long, just enough to cook eggs and melt cheese a little.  This will prevent it from being too dry.   Taste for salt and pepper. Add a little bit of cut green onions on top.

We like to serve this with a side of steamed vegetables or a salad.

In Brazil, we celebrate Christmas late at night on Christmas Eve.  I remember trying to stay awake for dinner and being so excited that as soon as midnight hit, I could open my presents.   Christmas dinner is a serious meal 😀  We call it “ceia de Natal”. Usually, you will find different types of rice, farofas, turkey, ham, pernil (pork shoulder), salads, fruits and a lot of friends and family around (so you can eat all this food).

Going back to the Rabanada, this traditional Brazilian treat is very well known in the US as French Toast.  My mom would sometimes “spoil” our dinner with Rabanada, as we kids just couldn’t wait for the late night eating.  Rabanada is usually served as a Christmas dessert amongst many other delicious treats, flans, cakes, etc. The word Rabanada literally means “blown tail”. (Such a weird name.) We make this using day old French bread, which is soaked in a egg and milk mixture, then fried and lastly sprinkled with cinnamon and sugar.  Different from the United States, Brasilians don’t use maple syrup.  Some people will make a Port wine syrup to drizzle on top of the Rabanada. I have never done this. The sweet bread is fine by itself!

Hope you like it:

French Bread (sliced)

1 can sweetened condensed milk

1 1/2 c milk

3 eggs

oil or butter to fry

1/2 c sugar

1/4 c cinnamon

Mix the sweetened condensed milk, milk and eggs.  Soak the slices of bread in this mixture.  You may just want to get the bread wet instead of soaking it. It just depends how soggy you like your bread.  Fry the bread either in oil or butter. I much prefer butter (yeah not a healthy meal)!  You want the bread to get some color, it will take 2-3 minutes on each side. Mix the sugar and the cinnamon and sprinkle both sides of the bread with it. Generously!   Enjoy. I like to eat it warm.

Final Note: I have also seen some people bake the Rabanada instead of frying it.  For baking, you would use a baking dish, pour the milk mixture on top of the bread and bake until the liquid thickens.  It makes the bread a lot softer, but it will still taste good!

This is one of the most refreshing juices I remember from Brasil.  I also love the combination of the smell of the pineapple and the mint leaves.

1 1/2 c pineapple cut into chunks (tip: you can freeze the pineapple and have it ready for any time you want)

1 c cold water

1 T sweetened condensed milk

2 fresh mint leaves (you can use more if you want more mint taste)

Sugar to taste (I prefer to sweetened my juice with the sweetened condensed milk. Unless the pineapple is not sweet enough, I do not use any sugar)

Add all ingredients in a blender, and blend until liquid.  Strain the mixture and serve.  I like to decorate the cup with swirls of sweetened condensed milk, 2 cubes of ice, then pour the juice and add a couple leaves of mint! This will make about 2 cups of juice.

So refreshing… YUM

Smiths was having a double coupon event this week. I thought it would be fun to show you what I got from this sale.  The total cost before store sale and coupons was $116.44, then after the sale and coupons I paid a total of $19.22 (with tax) plus I got $4.00 in catalinas.  Catalina is used just like money on your next purchase, if we count that it was like paying $15.22 for $116.44 of products a 86.93 % savings…WOW

5 pkgs Martha White Muffin Mix Pouch

5 American Beauty Quick Cook Pasta

5 Bumble Bee Tuna Pouch

10 Carnation Evaporated Milk 12 oz (I love to use these to make ice cream)

1 Cuties 3lb. Bag

1 Hormel Pepperoni 8 oz

4 Hormel Pepperoni 3.5 oz

2 Solo Cups 30 ct

15 Kleenex Tissue 75-200 ct (we are ready for the cold season)

4 Bounty Paper Towels Singles

3 Pepperidge Farm Cookies (this is just what happens when I take my husband shopping with me)

Hope this gives you an idea of the type of savings you can having by shopping with coupons!  Thanks savvyshopperdeals.com for the amazing list.  If you have questions about coupon shopping let me know!