The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookie.
Well I have given up- I do not even feel an iota of guilt for posting so late these days. I am the “lets-do-everything-last-minute” kind of person- I do it even the most important things- like paperwork for soon-to-expire passport! I tried fighting it- no more because it is simply not who I am! This month’s DB challenge was no different- I had everything planned as soon as the challenge was announced but clearly the execution of it left much to be desired! So here goes my version- had fun with it all the way!
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats (I soaked the oats in 2 cups warm water and 2 tbsp apple cider vinegar for 24 hrs and then dried it in the oven using the warm setting, temperature around 170F for almost 7-8hrs)
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup (I used molasses)
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate (dried cranberries)
Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
This recipe will make about 2 1/2 – 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).
Sweet Potato Pannacotta, recipe source here
3 tsp agar-agar powder
3 tablespoons water
3 cup mashed sweet potatoes
1 cup almond milk
1/2 cup evaporated milk
5 tbsp dark brown sugar
Pinch of salt
1/2 cup vanilla-powdered sugar
In a small, microwave-safe bowl, sprinkle the agar over the water and let stand until softened, about 3 minutes. In a pan on medium heat, combine the sweet potatoes with the almond milk, evaporated milk, sugar and salt. Microwave the agar mixture at high power until melted, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
Lightly rub six ramekins with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
Serve it cranberry sauce, recipe source from Elise of Simply recipes fame-I adpated it to add some nutmeg and finish off with arrowroot powder
The cookies tasted amazing- very chewy and light. The panna cotta was hardly sweet (the sweet potatoes were not as sweet as I thought, should have cooked them with some sugar!). Served with the cranberry sauce and crumbled cookies on top,we had forgotten that the pannacotta was not sweet at all!