Bake Off

It's National Fresh Fruit and Veggies Month, so to celebrate, this month's Bake Off recipe is a delicious Coconut Carrot Cake. Courtesy of the Spice Goddess herself, Bal Arneson, this flavourful cake is sure to be a hit among your party guests! Follow the recipe or add your own flair, and show us your baking skills!

Related: 

• Bake Off: German Chocolate Cake Results 
• Bake Off: 'Show Your Style' Granola Results 
• Bake Off: Jam-Filled Doughnut Muffins Results 

My goodness, I think these were the best entries yet!  The care in presentation was definitely apparent, and it was a treat to see everyone's inner pastry chef come through.  I would pay big bucks for any of those tarts at a patisserie.

I have to choose 2 winners, but before that, special notes go to:

Alison T - you really impressed yourself - well-deserved!
Colleen & Marie S - who made making these tarts a family affair
Katie P - who also has found that having a little one at home is a great time for connecting with baking
Esther C - great Dragon fruit carving!
Julia P - lovely raspberry rectangle tarts - you certainly have an appreciative audience
Nicole B - I know exactly what you're feeling, having ditched a banking career for professional cooking.  Embrace every delicious moment of your stage in France (you won't be sleeping much, though)
Sandy T - for recovering from over-baked pastry shells to that beautiful final result

And now for the winners...

First place: Maureen R.  Your individual adaption of the recipe looks stunning, and I can tell that time and thought went into the fruit composition.  I can tell that the pastry was beaustifully done, and your story is lovely.  Thanks so much for sharing this!

Second place: Angelina L. - what a stunning photo, and I like how you integrated the specialty fruit of your home country, Philippines.  Having been there (Manila & Pampanga) 3 times, I can attest to how good the mangoes are.  Your tart is gorgeous and I can tell is was "MASARAP" (for those who don't speak Tagalog, that translates to "delicious").
 

SUMMER FRUIT FLAN 

Any summer fruit make this a classic showstopper dessert.
       
Makes 1 9-inch tart
Serves 8 to 10

Ingredients: 

Pastry:
½ cup unsalted butter at room temperature
¼ cup sugar
2 egg yolks
½ tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
2 oz white chocolate, chopped

Pastry cream:
1 cup milk
2 eggs
¼ cup sugar
2 1/2 Tbsp cornstarch
2 tsp vanilla extract
2 Tbsp unsalted butter

For assembly:
4 cups seasonal summer fruits, such as strawberries, raspberries, blueberries and blackberries, apricots or peaches, in any combination

3 Tbsp apple jelly

Directions: 

1. Beat the butter and sugar together until fluffy.  Stir in the egg yolks and vanilla.  Stir in the flour and salt until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and chill for at least 2 hours, until firm.

2. Preheat the oven to 350F.  Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled.  Dust the pastry a little and roll it out to just over 11-inches in diameters and just under a ¼-inch thick.  Line a 9-inch removable-bottom fluted tart pan and trim the edges.   Chill the pastry for 20 minutes in the fridge, or 10 minutes in the freezer.

3. Dock the bottom of the pastry shell with a fork and bake it for 16 to 20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.  Cool completely before filling.

4. Keep the baked tart shell in its pan.  Melt the white chocolate in a bowl placed over a pot of barely simmering water, stirring until melted.  Brush the bottom and sides of the cooled tart shell to coat and chill the shell while preparing the pastry cream.

5. Heat the milk in a heavy-bottomed saucepot until just below a simmer. Whisk the eggs, sugar and cornstarch in a small bowl.  Whisk half of the hot milk into the egg mixture, then pour this entire mixture back into the pot with the remaining milk.  Whisk the custard constantly over medium heat until it thickens and just begins to bubble, about 3 to 4 minutes.  Strain the custard into a bowl, stir in the vanilla and butter until melted and then cover the bowl with plastic wrap so that the wrap directly covers the surface of the custard.  Cool the custard to room temperature, then chill it for at least 2 hours.

6. To assemble the tart, spoon the custard into the tart shell and spread it evenly. Top the custard with the fresh fruit, creating an appealing design.  Melt the apple jelly over low heat, and then brush it over the fruit.  Chill the tart until you are ready to serve.

The tart can be stored chilled for up to a day.

Professionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun! 

Related: 

• Anna Olson's Bake Off: German Chocolate Cake Results 
• Anna Olson's Bake Off: 'Show Your Style' Granola Results 
• Anna Olson's Bake Off: Jam-Filled Doughnut Muffins Results 

The minute our weather starts warming up here, I start dreaming about the fruits to come: first rhubarb, then strawberries, after that cherries, then apricots, raspberries, blueberries and peaches all at once!  I love summer and June marks its start!

To get you ready for summer baking, I thought an elegant, classic fruit flan would be ideal.  I did toss around the notion of a traditional 2-crust fruit pie, but maybe I'll save that for later in the summer.

This fruit flan uses a cookie-like tart base, has a creamy vanilla pastry cream filling and then you get to be creative with the fruit on top.  Give yourself time with this one - it's best made in stages.

I can't wait to see your photos and hear your variations - I can tell I have a confident and innovative group of bakers here!

SUMMER FRUIT FLAN 

Any summer fruit make this a classic showstopper dessert.
       
Makes 1 9-inch tart
Serves 8 to 10

Ingredients: 

Pastry:
½ cup unsalted butter at room temperature
¼ cup sugar
2 egg yolks
½ tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
2 oz white chocolate, chopped

Pastry cream:
1 cup milk
2 eggs
¼ cup sugar
2 1/2 Tbsp cornstarch
2 tsp vanilla extract
2 Tbsp unsalted butter

For assembly:
4 cups seasonal summer fruits, such as strawberries, raspberries, blueberries and blackberries, apricots or peaches, in any combination

3 Tbsp apple jelly

Directions: 

1. Beat the butter and sugar together until fluffy.  Stir in the egg yolks and vanilla.  Stir in the flour and salt until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and chill for at least 2 hours, until firm.

2. Preheat the oven to 350F.  Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled.  Dust the pastry a little and roll it out to just over 11-inches in diameters and just under a ¼-inch thick.  Line a 9-inch removable-bottom fluted tart pan and trim the edges.   Chill the pastry for 20 minutes in the fridge, or 10 minutes in the freezer.

3. Dock the bottom of the pastry shell with a fork and bake it for 16 to 20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.  Cool completely before filling.

4. Keep the baked tart shell in its pan.  Melt the white chocolate in a bowl placed over a pot of barely simmering water, stirring until melted.  Brush the bottom and sides of the cooled tart shell to coat and chill the shell while preparing the pastry cream.

5. Heat the milk in a heavy-bottomed saucepot until just below a simmer. Whisk the eggs, sugar and cornstarch in a small bowl.  Whisk half of the hot milk into the egg mixture, then pour this entire mixture back into the pot with the remaining milk.  Whisk the custard constantly over medium heat until it thickens and just begins to bubble, about 3 to 4 minutes.  Strain the custard into a bowl, stir in the vanilla and butter until melted and then cover the bowl with plastic wrap so that the wrap directly covers the surface of the custard.  Cool the custard to room temperature, then chill it for at least 2 hours.

6. To assemble the tart, spoon the custard into the tart shell and spread it evenly. Top the custard with the fresh fruit, creating an appealing design.  Melt the apple jelly over low heat, and then brush it over the fruit.  Chill the tart until you are ready to serve.

The tart can be stored chilled for up to a day.

 Here's how Bake Off works:    
•Our hostess with the mostess, Anna Olson, picks a recipe middle of every month
 •You make the recipe (follow it or add your creative flair)
 •Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before June 12th at 9am ET for your chance to win! Anna will pick the winners (We are giving away a $250 gift card to Williams-Sonoma and a copy of Anna's cookbook). 

Professionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun! 

Related: 

• Anna Olson's Bake Off: German Chocolate Cake Results 
• Anna Olson's Bake Off: 'Show Your Style' Granola Results 
• Anna Olson's Bake Off: Jam-Filled Doughnut Muffins Results 

A belated Happy Mother's Day to everyone!  I can see that you did take my recommendation, and used Mother's Day as a great day to bake a treat (and for those of us in Ontario, the chilly day made for an ideal baking day).

All of your results were stunning, and before I announce the winners, I'd like to recognize the following people: 

Cindy C - Loved the photo - your muffins really did look like glazed doughnuts!
Julia - Boston Cream Pie Doughnut Muffins…very inventive (and one of MY favourite doughnuts)
Julie A - Great PB&J doughnut muffins
Kaitlyn B - I was excited to see that giant plate of cooked bacon on the table with your doughnut muffins…yum!
Shagufta S - What a lovely Mother's Day message to send to your Mom, long distance.  I'm sure she was thrilled

And the winners this month are:

First place: Emma T - I liked your story, sharing that you baked these with your sister, and for the creative twist, turning them into a self-contained trifle.  Nice photo and I hope you continue to bake together!

Second place: Jill J - What a lovely photo, and a great story.  I'm pleased to found these a versatile snack in any size.  I, too, am using Greek yogurt a great deal in baking - I like that you can use low-fat or fat-free, which you can't do with traditional yogurt.

Good job everyone, and June's Bake Off challenge will be of the more advanced variety, and will get you thinking about our fabulous Cnaadian fruit season, which is fast approaching (rhubarb is already here!)
 

JAM-FILLED DOUGHNUT MUFFINS 

Makes 18 muffins
Prep Time: 20 minutes
Cook time: 30 minutes

Ingredients: 

Muffins:
1 ½ cups (375 mL) 2% milk
1 ½ cups (375 mL) sugar
2/3 cup (160 mL) vegetable oil
2 large eggs
2 teaspoons (10 mL) vanilla extract
3 ½ cups (875 mL) all-purpose flour
1 tablespoon (15 mL) baking powder
½ teaspoon (2 mL) salt
¼ teaspoon (1 mL) ground cinnamon
¼ teaspoon (1 mL) ground nutmeg
½ cup (125 mL) raspberry or strawberry jam

Topping:
½ cup (125 mL) sugar
½ teaspoon (2 mL) ground cinnamon
¼ cup (60 mL) unsalted butter, melted

Directions: 

1. Preheat the oven to 350F (175C) and grease 2 muffins tins (or line 18 of the cups with paper liners).

2. In a large mixing bowl, whisk the milk, sugar, oil, eggs and vanilla until blended.  In a separate bowl, sift the flour, baking powder, salt, cinnamon and nutmeg and then add this to the wet mixture, stirring just until blended (a few lumps are OK).  Fill 18 muffin tin cups 2/3 full with the batter.  Stir the jam to soften and drop a teaspoonful into each of the muffins.  Scoop the remaining batter overtop so that it covers the jam completely.  Bake the muffins for about 30 minutes, until a tester inserted in the centre of a muffin comes out clean.  Allow the muffins to cool for 20 minutes, before turning out to cool completely.

3. For the topping, stir the sugar and cinnamon together.  Brush the top of each muffin with the melted butter and dip the muffins into the cinnamon sugar, tapping off any excess.

The muffins will keep for up to 4 days in an airtight container, or can be frozen for up to 3 months.

Professionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun! 

Related: 

• Anna Olson's Bake Off: German Chocolate Cake Results 
• Anna Olson's Bake Off: 'Show Your Style' Granola Results 

Seeing that Mother's Day is the second Sunday in May, I thought a simpler recipe, ideal for kids to bake with or for Mom would be a good idea. This month's challenge is Jam-Filled Doughnut Muffins.

Okay, perhaps I was motivated by Donut Showdown now airing on Food Network Canada, but now you can create these little doughnut gems in your kitchen, without the need for a deep fryer!

As always, I like when you get creative - change up the fillings, and toppings, or even add icing. Just keep Mother's Day in mind as you show me the baking stuff I know you are made of.

JAM-FILLED DOUGHNUT MUFFINS 

Makes 18 muffins
Prep Time: 20 minutes
Cook time: 30 minutes

Ingredients: 

Muffins:
1 ½ cups (375 mL) 2% milk
1 ½ cups (375 mL) sugar
2/3 cup (160 mL) vegetable oil
2 large eggs
2 teaspoons (10 mL) vanilla extract
3 ½ cups (875 mL) all-purpose flour
1 tablespoon (15 mL) baking powder
½ teaspoon (2 mL) salt
¼ teaspoon (1 mL) ground cinnamon
¼ teaspoon (1 mL) ground nutmeg
½ cup (125 mL) raspberry or strawberry jam

Topping:
½ cup (125 mL) sugar
½ teaspoon (2 mL) ground cinnamon
¼ cup (60 mL) unsalted butter, melted

Directions: 

1. Preheat the oven to 350F (175C) and grease 2 muffins tins (or line 18 of the cups with paper liners).

2. In a large mixing bowl, whisk the milk, sugar, oil, eggs and vanilla until blended.  In a separate bowl, sift the flour, baking powder, salt, cinnamon and nutmeg and then add this to the wet mixture, stirring just until blended (a few lumps are OK).  Fill 18 muffin tin cups 2/3 full with the batter.  Stir the jam to soften and drop a teaspoonful into each of the muffins.  Scoop the remaining batter overtop so that it covers the jam completely.  Bake the muffins for about 30 minutes, until a tester inserted in the centre of a muffin comes out clean.  Allow the muffins to cool for 20 minutes, before turning out to cool completely.

3. For the topping, stir the sugar and cinnamon together.  Brush the top of each muffin with the melted butter and dip the muffins into the cinnamon sugar, tapping off any excess.

The muffins will keep for up to 4 days in an airtight container, or can be frozen for up to 3 months.

 Here's how Bake Off works:    
•Our hostess with the mostess, Anna Olson, picks a recipe middle of every month
 •You make the recipe (follow it or add your creative flair)
 •Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before May 15th at 9am ET for your chance to win! Anna will pick the winners (We are giving away a $250 gift card to Williams-Sonoma and an autographed copy of Anna's cookbook). 

Professionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!  

Related: 

• Anna Olson's Bake Off: German Chocolate Cake Results 
• Anna Olson's Bake Off: 'Show Your Style' Granola Results