Fri, 18 April 2008
Dear Fellow Bakers, Viewers and Friends,
It is with a heavy heart that I, along with the entire Dyann Bakes team, regretfully announce that we will no longer be producing or posting new episodes of Dyann Bakes to www.Dyannbakes.com or YouTube. However please know that the gmail email address DyannBakes@gmail.com will remain active and I will continue to welcome your questions and comments. My apologies for not responding to your emails over the past few weeks. I appreciate your patience...please expect to hear from me soon. Many thanks to each and every one of you for your kindness and support over the past year. Sharing my joy for baking and love of teaching has truly been my pleasure. I am especially grateful to have had the opportunity to meet and hear the stories of so many wonderful people from all around the world. My hope is that you too enjoyed yourselves along the way. You know where to find me, so don't be strangers! I look forward to hearing from you soon. As always, happy baking! Dyann
Category:general
-- posted at: 8:02am EDT
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Thu, 20 December 2007
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble "snow", and crafting "mushrooms" out of meringue or marzipan as a final garnish. It's no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file Preparing the Plain or White Génoise 1/2 cup cake flour 1/4 cup cornstarch 3 large eggs plus 3 large egg yolks 3/4 cup granulated sugar Pinch of salt for Chocolate Génoise Substitute 1/3 cup cake flour, 1/3 cup cornstarch, 1/4 cup unsweetened cocoa powder, and a pinch of baking soda for the dry ingredients used in the plain génoise. Continue to use 1/4 granulated sugar, 3 large eggs and 3 large egg yolks, and a pinch of salt Preparing the Cake
Direct download: 122007DyannBakes_YuleLog_Buche_de_Noel.mp4
Category:Holiday -- posted at: 8:46am EDT |
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Sat, 27 October 2007
Everything's ready! The pumpkin is carved, the costumes are made, and the yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet. How about gooey-chewy-sweet-n-crunchy caramel apples?
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 1 1-pound box dark brown sugar 1 cup (2 sticks) unsalted butter, room temperature 1 14-ounce can sweetened condensed milk 2/3 cup dark corn syrup 1/3 cup pure maple syrup 1/2 teaspoon vanilla extract 1 teaspoon dark molasses 1/4 teaspoon salt 12 chopsticks 12 medium Granny Smith apples Assorted decorations (such as chopped nuts, toffee bits, mini M&M's, crushed cookies, shredded coconut) Melted dark, milk and/or white chocolate Whipping cream (if necessary)
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Thu, 11 October 2007
To supreme a citrus fruit is to remove the fruit's fleshy sections from the skin, pith, membranes, and seeds. This creates glittery wedges that are the perfect addition to fruit salads and other delicious desserts. Check out how to prepare these citrus-y segments!
If you have a comment about this tip, click here and let us know, we'd love to hear from you. |
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Fri, 5 October 2007
Autumn has finally arrived, and nothing celebrates this colorful season better than our favorite orangey veggie ...the pumpkin!
Watch as we bake mini loaves of moist and deliciously spicy pumpkin bread in this very special video. And just when you thought this quick bread couldn't get any better, we add a sprinkling of chocolate chips to make it irresistible! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 3 cups granulated sugar 1 15-ounce can of pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 1 teaspoon vanilla extract 3 1/2 cups of all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 tablespoons baking soda 1 1/2 teaspoons salt 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts (optional)
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Wed, 26 September 2007
Vanilla is an integral spice in the pastry kitchen. The fruit of orchids, vanilla pods are filled with thousands of fragrant little black seeds. Tune into this tip and learn the best way to extract these flavorful specks!
If you have a comment about this tip, click here and let us know, we'd love to hear from you. |
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Wed, 12 September 2007
Folding is a technique used to prevent deflating a light and airy mixture when combining it with a denser mixture. Watch and learn how to master this method of mixing!
If you have a comment about this tip, click here and let us know, we'd love to hear from you. |
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Tue, 4 September 2007
JoAnn from Seattle Washington wants to know, What is a springform pan? Listen to the audio stream and find out what they do and how to use them.
If you have a question or comment, write us a note, we'd love to hear from you. |
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Sat, 11 August 2007
Here's the perfect recipe for chewy gooey fudge brownies. Perfect with an ice cold glass of milk, you'll want to make these delicious bar treats time and time again!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 1 cup butter (2 sticks) 6 ounces unsweetened chocolate 2 cups granulated sugar 1 tablespoon vanilla extract 4 eggs 1/2 cup all-purpose flour 1/2 cup chocolate chips or coarsely chopped nuts
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Sun, 1 July 2007
Getting a lot of pieces from a round cake does not need to be difficult. Thick or thin, this simple tip will help you make the exact amount of slices you need!
If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you. |
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Tue, 12 June 2007
This simple cheesecake is creamy and rich with just a tiny bit of sour to balance the sweetness. It's easy to make and is always at the top my "most requested desserts" list!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file Cheesecake Filling 2 pounds softened cream cheese (four 8 ounce bars) 1 cup of sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggs One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
Chef Malgieri suggests using the following curst and its variations 3 tablespoons unsalted butter, softened 3 tablespoons of sugar 1 egg yolk 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients. |
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Tue, 24 April 2007
Christine from Somerville, NJ asks, "what is quickbread?" Leavened by baking powder, muffin and quick bread batters are mixed in minutes and bake in less than a half hour for muffins, and no more than an hour for quick breads. They are, quite literally, the easiest and quickest breads to make!
If you have a question or comment, write us a note, we'd love to hear from you. Listen to the audio stream. |
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Wed, 11 April 2007
That's right! Find out why this low-calorie cookie turned into a gooey mess!
If you have a question or comment, write us a note, we'd love to hear from you. Listen to the audio stream. |
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Thu, 5 April 2007
To keep your cake from sticking, many a time a recipe will suggest you line the bottom of your pan with parchment paper. Here's an easy way to cut a round of parchment paper that will fit your pan perfectly each and every time!
If you have a comment about this tip, click here and let us know, we'd love to hear from you. |
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Wed, 21 March 2007
Invented in the United States over 100 years ago, this classic confection is made by boiling sugar in milk or cream to the soft-ball stage, and then beating the mixture while it cools to acquire a smooth creamy consistency. Extremely rich and always delicious, fudge makes a great homemade gift to share with family and friends.
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 3 cups granulated sugar 10 fluid ounces of half and half 2 1/2 ounces of light corn syrup Pinch of salt 7 ounces unsweetened chocolate, finely chopped 1 1/2 ounces unsalted butter, cut into cubes 1 1/2 teaspoon vanilla extract 1 1/2 teaspoon vanilla extract 1 cup walnuts, coarsely chopped (optional)
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Wed, 31 January 2007
One of the world’s most-loved pastries, the combination of puff pastry and caramelized sugar creates a deliciously simple and flavorful cookie—especially served warm and right out of the oven!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 1 sheet of puff pastry 1 cup sugar, plus extra, if needed
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Mon, 22 January 2007
At Christmas, gingerbread makes it most impressive appearance as deliciously decorated cookies and sugary winter wonderlands with houses both big and small.
Please join us as we take a quick tour of my first attempt to make a candy covered gingerbread house! If you have a question or comment, write us a note, we'd love to hear from you. Download the recipe as a PDF file |
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Tue, 16 January 2007
Cheesecake is one of America's most favorite desserts, and depending on the ingredients and mixing methods used, textures range from light and airy to dense and rich to smooth and creamy. The two most frequently encountered mishaps are cracks across the top of the cake and batter that is not completely smooth. Have a listen and hear how you can prevent these from happening the next time you bake a cheesecake!
If you have a question or comment, write us a note, we'd love to hear from you. Listen to the audio stream. |
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Wed, 10 January 2007
Since not everyone can watch a video while commuting to work, we thought it would be helpful to add audio podcasts to the mix and take the time to answer any questions you may have. And quite possibly, save some lives.
Viewer Jen from California asks So, I'm trying to master the art of making scones. In many recipes, they say to barely mix the dough; that over mixing will make the scone tough. How will I know when I've over mixed? Listen to the audio stream to find out how. Tell us what you think about this latest edition to the podcast. If you have a question or comment, click here and let us know, we'd love to hear from you. Listen to the audio stream. |
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Thu, 4 January 2007
Parchment paper cones, also known as cornets, are an extremely helpful pastry kitchen "tool" that are wonderfully easy to make! Filled with melted chocolate to adorn candies or royal icing to embellish cookies—your decorating possibilities are endless!
If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you. Click here to download the instructions as a PDF file
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Tue, 21 November 2006
Don't have time to bake a cake from scratch? That's okay! Make the cake from a "box" and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It's the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Click here to download the recipe as a PDF file 4 oz (1/2 cup) egg whites 8 oz ( 1 cup) granulated sugar 12 oz (3 sticks) unsalted butter, cut into cubes Pinch of salt
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Tue, 17 October 2006
The language used in baking recipes can sometimes be vague and unclear. Grease your pan. Why? Prepare your pan. How? What do you use? Butter, a pastry brush and a touch of flour... works every time!
If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you. |
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Tue, 3 October 2006
Sorbet is a delicious and simple frozen dessert that's oh so easy to make! Pureed fruit along with a few other ingredients make this refreshing (and non-fat!) treat a welcome alternative to ice cream!
If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. 1/2 to 3/4 pound of fresh strawberries, sliced 3/4 cup of granulated sugar ( a bit more or less depending on the sweetness of the berries) The juice of 1 large lemon (~2 tablespoons) 1/4 cup corn syrup 2 cups of cold water STEP 1 - Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered for at least one hour (preferably overnight) STEP 2 - When ready to freeze the mixture, purée strawberries, using the pulse setting on a blender STEP 3 -Add the corn syrup and cold water, and mix until combined STEP 4 -Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart |
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Mon, 25 September 2006
Egg yolk mixed with your egg white? Bits of shell in your egg yolk? Here's an efficient and nearly foolproof way to separate whole eggs. With an added bonus... you get to play with your food! (sorry Mom...)
If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you. |
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Mon, 18 September 2006
Sharp knives and moving objects. Needless to say, not the best of combinations to have in the kitchen. Be safe and concentrate on the task at hand by keeping that slippery plastic cutting board in place. See how a damp paper towel is all you need to get the job done.
If you have a tip or a comment, click the "comment" button below, we'd love to hear from you |
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Sun, 10 September 2006
Craving something a little sweet with your afternoon cup of coffee, but not quite sure if it's vanilla or chocolate that will do the trick? No need to choose 'cause buttery chocolate and vanilla checkered shortbread cookies are here for the making!
Come join our vodcast as we prepare the 2 doughs for these delicious treats and assemble checked cookie logs ready to slice and bake at a moment's notice! Vanilla Shortbread 12 tablespoons (1 1/2 sticks) of unsalted butter, softened 1/3 cup of granulated sugar 1 tablespoon of pure vanilla extract 1 large egg yolk 1 1/2 cups of all-purpose flour Chocolate Shortbread 8 tablespoons (1 stick) of unsalted butter, softened 1/2 cup of granulated sugar 1 teaspoon of pure vanilla extract 1 large egg 1 1/2 cup of all-purpose flour 1/3 cup of Dutch processed cocoa powder (sifted after measuring) 1/2 teaspoon baking soda 1/8 teaspoon of table salt (not kosher) |
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Fri, 1 September 2006
So what does "Subscribe" really mean? Basically, you set up your computer to get each episode automatically after it becomes available. Lets explain all of the different ways you can watch the show beginning with "Subscribing".
Apple Users: If you have an Apple computer, it's very simple. Just click on the link to the right that says "Mac users subscribe with iTunes". The computer will automatically take care of the "subscription" part of things for you. Windows Users: If don't have a Apple computer, (which is probably most of you) it's a little trickier. First, head on over to the Apple website and grab their free iTunes software. Follow their instruction to get it to run on your computer. Once it's up and running, come back here and click on the top link that says "PC users subscribe with iTunes". That's it. The computer will automatically take care of the "subscription" part of things for you. As you can see, we have a preference for iTunes, but just because we like it, does not mean you have to use it. There are many other pod-catchers out there that will suit your needs. portablemedia expo lists most of the working ones for you. What is the RSS Link For? RSS stands for Really Simple Syndication. The "subscribe with RSS" link comes in handy for those of you who want to subscribe to the entire Dyann Bakes website in one fell swoop. There is software and websites available, called "aggregators", that let you subscribe to certain blogs, like this one, which will update you when new news is available and when recent changes are made to a website. Visit this huge list of aggregators to find the one perfect for you. Watching Directly from the Website: You can watch the videos on your computer directly in the site anytime you see a picture with a play button in the middle of it. Click on the big play button and enjoy the show. Some Windows users may not be able to see the picture and only a blank space shows up. This is a result of Windows losing a patent dispute over how third party plugins are used in the Internet explorer web browser. We are currently working on a fix for this. Of course, your not limited to watching the show on your computer, if you own an "iPod With Video", or some other Personal Video Player, you can watch this and many other shows from anywhere you happen to be at the moment. We hope you find this information useful. If you have any questions or comments or tips, feel free to leave one below.
Category:podcasts
-- posted at: 12:02am EDT
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Fri, 1 September 2006
Do you have a question, comment or tip? Send us an email or leave a message below, we'd love to hear from you.
dyannbakes@gmail.com
Category:podcasts
-- posted at: 12:01am EDT
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