Recipe inspired by: http://www.applepiepatispate.com/american/chocolate-brownie-cookies/

3 tbsp. (23 grams) all- purpose flour

½ tsp. baking powder

Pinch salt

6 ounces (171 grams) semi-sweet chocolate

2 tbsp. (23 grams) Coasun’s shortening alternative

2 ½ (123 grams) large eggs

½ + 1 tbsp. (109 grams) granulated sugar

½ tsp. vanilla extract

Method:

1. Mix flour, baking powder and salt together in a bowl
2. In a double broiler, melt chocolate
3. After chocolate has slightly cooled, mix in Coasun’s shortening alternative
4. Whisk together the eggs, sugar and vanilla extract to the ribbon stage.  The eggs will be foamy and considerably increase in volume (Didn’t know how clear ‘ribbon stage’ was so check picture below.
5. Once chocolate has cooled, add to the whipped eggs and mix until thoroughly incorporated
6. Add the dry ingredients, fold until batter is smooth
7. Portion into 16 mound on a parchment-lined cookie sheet
8. Let sit at room temperature for 30 min (this gives them the tender exterior crust)
9. Bake at 375 degrees F for 12-15 minutes, the cookies should be moist and appear slightly under baked in the middle when you remove them from the oven

Recipe & Method:

1 ½ cup all purpose flour

¾ cup flax seed meal

¾ cup oat bran

1 cup brown sugar

2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 1/2 cups zucchini, shredded

2 hard pears peeled and shredded

¾- 1  cup inclusions (optional) (I used ¼ c. pumpkin seeds, ¼ c. hazelnuts, ¼ c. raisins/cranberries)

½ cup milk (I used unsweetened vanilla almond milk)

½ cup Coasun’s shortening alternative

1 egg, beaten

1 teaspoon vanilla extract

1. Pre-blend dry ingredients for 1 minute on speed ‘stir’ in your KitchenAid mixer
2. Cut Coasun’s shortening alternative into dry ingredients on speed ‘Sitr’ for 2 min.
3. Stir in zucchini, pears and nuts
4. Combine milk, egg and vanilla and add to mixer bowl
5. Fill muffin cups ¾ full.  Bake at 350 degrees F for 20 to 25 minutes.

I was inspired to make these by 2 posts on www.joythebaker.com who was inspired by a Toll House Recipe

1 2/3 cup granulated sugar

3/4 cup cocoa powder

1 cup Coasun’s shortening alternative

2 Tablespoons strong coffee or water

2 large eggs

2 teaspoons vanilla extract

1 1/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup roughly chopped graham crackers

2 cups miniature marshmallows

1/4 cup white chocolate chips

Preheat oven to 350 degrees.  Grease and flour a 9 or 10-inch square baking pan.  Set aside

Combine all the above ingredients except the chocolate chips and graham crackers in a KitchenAid mixer bowl.

Mix on ‘Stir’ for 1 minute

Fold in the chocolate chips and graham crackers

Pour the batter in the pan.  Bake for 20-30 minutes.  Remove from the oven and set the oven to broiler.  Sprinkle the top of the hot brownies with miniature marshmallows.  Once the broiler is heated, place the brownies on an upper shelf close to the broiler heat.  Watch the marshmallows CAREFULLY and remove once they’ve browned.  Use a clean blade and hot water to cut the brownies and prevent them sticking to your knife.

Recipe:

“Skinny” Protein Oatmeal Raisin Bars

(inspired by www.carrotsncake.com)

Makes 18 bars

Ingredients:

4 cups dry oats

½ cup all-purpose flour

½ cup wheat bran

2 tbsp. flaxseed powder

¼ cup protein powder (vanilla adds some extra flavour)

½ cup packed brown sugar

¼ cup agave syrup

½  cup Coasun’s shortening alternative

2 eggs

2 egg whites (60g liquid egg white)

1 tsp cinnamon

1/2 tsp vanilla extract

1 ¾ cup raisins

¼ cup dark chocolate chips

Directions:

1. Preheat oven to 350*F. Spray 9 x 13 inch baking pan with non-stick cooking spray.

2. In a large mixing bowl, combine ingredients until smooth.

3. Spread batter in prepared baking pan, and bake for approximately 20-25 minutes until bars are cooked all the way through.

4. Let bars cool completely in pan before cutting.

There are 100’s and 100’s of variations of cakes.  They can be divided; sub-divided and further sub-divided by ingredients (fat, no fat, high-ratio, low-ratio), shapes (bunt, layer, sheet, cupcakes), purpose etc… a lot of time could be wasted trying to categorize these sweet treats that often are the center of attention at big events such as birthdays, weddings and anniversaries.  Bakery geeks like me even get entertainment from watching t.v. shows dedicated to cakes such as Cake Wars, Ace of Cakes, Ultimate Cake Off or Cake Boss.

Definitions of cakes range from

“A sweet baked mixture of flour, eggs, liquids, and other ingredients in a loaf or rounded layer form.” (The American Heritage Dictionary)

To

“…a semidry foam resulting from the setting of a medium that has been expanded by gas produced from chemicals dissolved therein.” (Yamazaki and Kissell, 1978)

Or Wikipedia tries to be all encompassing with a definition of:

“Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées, nuts or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit”

In fact if you look up the word ‘Cake’ in the American Institute of Baking (AIB) Glossary of Baking Terms there are 25 different definitions to define the many cake variations.  Even though the word ‘Cake’ requires 25 definitions in their glossary, AIB does a good job of classifying these cakes into 3 categories.

1. Batters

Shortening gives aerating properties (oil in water emulsion

• Pound cakes – air leavened (or chemically leavened)
• Layer cakes – chemically leavened

2.Foams

Eggs give aerating properties

• Angel food cake- leavened by egg whites
• Sponge cake- leavened by whole eggs and/or yolks

3. Chiffons

A combination of batters and foams aerated by egg whites and chemical leaveners

SHORTENINGS IN CAKES

There are many types of shortenings that can be used in cakes including

• Butter
• Margarine
• Hydrogenated shortening
• Emulsified shortening – generally referred to as ‘cake shortening’
• Fluid shortenings- hard fats blended with emulsifiers

Butter and margarine have poor emulsifying properties in cakes, though provide familiar and often preferred taste profile

The function of shortening in cakes can be many, hence why specific shortenings are chosen for specific cakes.  Those functions include:

1. Tenderizer- lubrication
2. Aeration- the beginning stages of cell structure
3. Emulsifies liquids- holds water
4. Flavoring- butter or margarine
5. Flavor carrier

As mentioned earlier batter cakes rely on shortening for structure.  In batter systems during mixing an oil in water emulsion is formed, and the shortening/emulsifiers encapsulate air bubbles.   During baking the fat crystals melt, the air cells go to the oil-water interface, carbon dioxide migrates to the air cells and expands with assistance from moisture vapor pressure.

Coasun’s Shortening Alternative has shown to have great functionality in batter cakes.  It incorporates air well, supports cell structure during baking, and give cakes a nice even grain with a soft tender mouthfeel.  More posts to come on strategies for using Coasun’s ‘healthier’ fat to decrease saturated fat levels in cakes by 20% compared to zero trans emulsified cake shortenings, to produce a nearly identical cake!

Here are the ingredient’s necessary to assemble this rhubarb packed coffee cake.  The buttermilk can be substituted for sour cream or yogurt.  I like the texture of the cake with buttermilk, and the decreased fat content when you don’t use sourcream (this cake recipe actually originated from a sour cream coffee cake recipe….modified obviously).

Coasun’s shortening alternative is softer than butter or margarine and easily incorporated into cakes.  A modified mix method is quick and easy, cuts down the time to make this cake, freeing up more of your time to make rhubarb goodies.  The modified mix method cuts CoasunSA into the pre-blended dry ingredients, then add the liquid ingredients, mix for 1 minute sprinkle the whole thing with cinnamon sugar and VOILA

Let the cake cool, flip it over and if you’ve sprayed some baking spray into your bundt pan before filling with batter, hopefully the cake comes out looking like this

Rhubarb Coffee Cake Recipe

1 cup Coasun’s shortening alternative

1 cup granulated sugar (you can do 1/2 brown, 1/2 white if you want)

2 eggs, beaten

1 tsp. vanilla

1 cup buttermilk

1 tsp. baking soda

2 cups all-purpose flour (I used 1 c. whole wheat soft flour & 1 cup all- purpose)

1 tsp. baking powder

1/2 tsp. salt

2.5 cups diced rhubarb

Method

If you have a KitchenAid mixer (if you don’t, follow similar directions mixing by hand)

1. Pre-blend all dry ingredients for 1 minute on speed 1.

2. Add CoasunSA, blend for 30 second on speed 1.

3. Add buttermilk, eggs and vanilla, start mixing on low speed than increase to speed 4 for 1 minute.

4. Dump in rhubarb and blend on low until dispersed.

5. Distribute batter in a greased bunt pan and sprinkle cinnamon sugar (1/4 cup brown sugar + 2 tsp. cinnamon) on top.

5. Bake at 350 degrees C for 45 minutes or until a toothpick comes out clean

6. Let cake cool, flip bunt pan over, slice and enjoy!

Happy Baking from Baker Britt

Considering all the proof that trans fatty acids linked to heart disease North America has been slow to eliminate trans fatty acids in foods.  The article mentions that in Denmark where it has been illegal for foods to contain more than 2% trans fatty acids since 2004 deaths from heart disease have dropped by 20%.

It’s time for North Americans to get serious about eliminating artificial trans fats and reducing unhealthy consuption of saturated fats.

So far the combination of technology owned by  USU and Coasun suggests a revolution in natural skin care products.

Prototype products have been developed using avocado oil and essential oils for fragrance.   A highly concentrated moisturizing lotion has been produced that is neither greasy or oily, yet is highly moisturizing. 

Historically the skin care products containing vegetable oils have been plagued with problems including short shelf life and unacceptable oiliness. Coasun has overcome both issues in a new product containing natural ingredients and no petroleum derived mineral oils or petrolatum.

Dr. Karin Allen, at Utah State University developed a proprietary blend of essential oils that extends the shelf life of the new avocado lotion while infusing a delicate, pleasing and natural scent.

Avocado oil is regarded as the super fruit for skin health.

The Research Chef’s Association Annual Conference for 2010 will be held from March 17-20 at the Phoenix Convention Center. 

Coasun will be attending the RCA Annual Conference

Brittany Huschka from Coasun Inc. will be competing in RCA’s student Culinology competition.  Brittany along with two other food science students from the University of Guelph will be preparing 6 of their ‘Calbaza Black Bean Crepes’ during the conference on March 18^th.  The freshly prepared dish will be judged on the similarity between its frozen re-heated counterparts. 

The objective of the competition was for student teams to develop a frozen, restaurant quality, vegetarian, Southwest cuisine, gourmet meal for one for a retail grocery channel.  The University of Guelph team developed an entrée called “Calabaza and Black bean Crepes”.  The rice and bean-flour crepe is filled with aromatically seasoned butternut squash and black bean filling; accented with sweet and smoky Pasilla peppers. It is served alongside a bright Quinoa side-dish teeming with fire roasted corn, red bell peppers, fresh cilantro and citrus notes.

For more information on RCA and the conference visit:  http://www.culinology.com/

Coasun wishes the best of luck to the U o G team at the finals!

See you there!

Coasun will be attending the Healthy Baking Seminar

The Healthy Baking Seminar provides bakers and food manufacturers in-depth presentations on formulating healthful bakery foods, including case studies, trends, sourcing tips and more. Brought to you by Baking Management and Modern Baking magazines.

For more information visit:  www.bakingconferences.com

Some of the things you will learn include:

• what the upcoming healthful baking trends are and ideas to implement them
• how to use agave, honey and raisins as natural sweetner options
• mixing and shaping techniques when working with whole and ancient grains

Plus, there will be a variety of topics to choose from during the discussion-table breakout section including:

• fiber
• probiotics
• reduced sodium
• egg and/or dairy replacers in baked products
• marketing healthful baked products
• omega-3s

For the entire agenda click here: http://guest.cvent.com/EVENTS/Info/Agenda.aspx?e=e01648be-5b38-43bf-927f-73112636f519

See you there!