Accusation: Too busy to Bake or Blog

Defendent Pleads: Guilty as Charged.

Verdict: Guilty.

Action: Time Served.



Bwhaha! Ahem. Yes, I've been busy. School, shooting, sleeping, running - no time for blogging! Last weekend I went up to Sacramento for an Archery Competition (and came back with a bruise the size of California - more colorful, though), so no baking then, but I'd baked Creme Brulee and a series of Mini-Bundt Cakes before then, so I should be forgiven.

So, firstly, the first batch of Mini-Bundt cakes. These puppies are a yellow cake with lemon glaze - very good, as far as yellow cakes with lemon glaze go. The main part, is that they're pretty to look at.

Behold, Lemon-ish-Yellow-Mini-Bundt-Cakes:



And my Camera isn't focusing properly again.

And behold, the second batch of Mini-Bundt Cakes. These were baked for work, delivered as such, and tasted like cake-like donuts. Chocolate cake (mostly good, from what I remember) with a chocolate glaze - the chocolate glaze was very good.

And lastly, Creme Brulee with a chocolate lining. I wasn't able to get a torch in time, and the broiling didn't work well, so these were consumed without a traditional carmelized crust. *sniffle* Next time, it will be proper.

But this time, they were quite delicious anyway. Very deliciously-smoothe, especially for a first try.

The picture doesn't do it justice.

And tonight, I baked Pumpkin-Pie Bars. The house smells Delicious. Pictures, explanation, and recipe (I promise!) will follow tomorrow.

In other news, I'm tired, tired, and more tired. I took the train down to LA to visit my sister yesterday afternoon, and we went a house-warming party for one of her co-workers. Delicious combination of me and alcohol. Not that I'm officially allowed to have a great affinity (if any) to that yet, of course.

Let's just say that after having an Ouzo shot (I was floored when I found out it was 40% proof - and 103 calories per shot), a glass of wine, and some beer, I was a very jovial person. We'll just leave it at that. =D

Today, I woke up without a headache, I got a manicure, and spent too much money. But part of it was on a birthday present, so I'm forgiven. Or rather, hopefully I will be when it's delivered in a few weeks.

And, I promise, from now on I'll attach the recipes to these too.

At least I’m good at something.

Well, Lo and Behold, I have had a fairly good week. I made Ice Cream again on Sunday (Spectacular!), had fun at school on Thursday (New dress => made friends with a gentleman who's in two of my classes), was productive today (finished all homework), and baked a cake for work tomorrow.

The only downside, is that I won't be able to try this one, as I'm going into work on Friday, not Thursday. Oh well.

The individual parts of the cake, however, are delicious. As of yet, I think my Lemon Curd and Boiled Icing variations are unmatched. Yes, Ken, even by you. But it's only from practice, I swear - afterall, I did learn from the best. ;-P

Lo and Behold, a be-a-u-tiful Coconut Lemon Cake:

Oh, how I wish I'd be able to taste it. Ah well.

Part-by-part, it was good - but boy, my Kitchen was a royal mess afterwards. I accidently made the icing in a too-small bowl, so by the end it was going everywhere. Literally - Everywhere.

And there's a heck of a lot more dishes to do.

So, until this friday - at which time I'll be baking *something* good. Probably.

Shall we Bake --- Outside??

Well, the second week of back-to-school is over, and I'm officially dead tired. Took a double espresso at 7PM on Thursday night to keep me awake for my last class. Bad habit to get into so early in the semester.

Weather or knot I'm aney mor edukated, well neaver k'now.

But, as this insane heat wave has struck southern Cali, My baking privilidges have been restricted - untill we don't have to run the AC 24/7. It was meticulously figured that since we're running the cool air, I shouldn't heat it by running the 350+ degree oven. I sense the logic in there somewhere.

So, no much-wanted Creme Brulee, (even though I did buy the ingredients), so I had to content myself with a Molten Cake (or series of Cakes - individual ramekins) instead - it was only in the oven for 10 minutes, so I was allowed.

And, it actually turned out very well. No flour, suprisingly enough - eggs, butter, chocolate, and sugar. Moist, Chocolate cake on the outside, with a Chocolate-Mousse-like center. If you don't like chocolate, you're in trouble. If you do, it's a very good dessert.

Behold the very-very-Chocolate-y-Goodness:



And there are still 3 (of the initial 8) ramekins left. And yes, they're under lock and key. Mine.

In other news, there isn't any. I've been dubbed a very "Grumpy" person - and we're suprised.... ? Long, painful week, and the weekend doesn't appear to be any better. Eternally optimistic, I know.

Thank goodness we have Monday off. Now, let's just hope the weather cools down by then, so I can celebrate the day-off with baking.

Please note: If you would like the recipe for any of these, please comment or message me, and I'll be happy to give it to you.

Breaking News: Vacations are Underrated

Well, after two days off from work and school, I have very little to report - which is the best part, actually. For the first time in a long time, I have taken two days to do absolutely nothing productive - it was great.

I baked a cake, ran a little, and got just as much sleep as I normally do (read: not enough). But, for the most part, it was fun.

Now, in regards to the cake.... I made it for a friend's Birthday, which was yesterday, and took it over to her work (my previous work) today. It was very, very good. I definitely love that recipe. Although, I knew it would work out well - it was the same recipe I made for my birthday cake - chocolate, chocolate, and more chocolate.

Behold the chocolate-y goodness:



And tomorrow I go back to school. Suprisingly enough, I'm not to disappointed about this - I get to go to class, smile, and flirt with cute guys again. Who knew I'd actually miss that? Afterall, it's only been one summer. Although, in my favor, I don't think I flirted with a single guy all summer.... Well, that's not entirely true. But for the one case, it was all in fun (If it wasn't, I think the recipient would be rather worried... =P ).

Next time: Outcome of the first day of school, A quick update on how I never get together with certain friends anymore (or not, on second thought), and a Tarte Tatin with Pate Brisee and Creme Fraiche (Finally.).

Life, The Universe, Everything: 42

(The title is a tribute to Douglas Adams' Hitchhikers Guide to the Galaxy)

The outcome of last week: I baked a'plenty, shot fairly well, and ran a whopping 42 miles (Hence the title) - with 10 of those being on Sunday. I'm trying to run at least 7 miles a day - does the word insane come to mind? (Hey, if i'm going to bake, I have to counteract it with running - and the running helps my shooting, too.)

The Baking consisted of the Mocha Rum Cake and the Coffee Crumb Cake - which you already saw - a Lemon Layer Cake, and a French Apple Cake. '

The Lemon Layer cake was very, very good - although as it's the third time I've made it, it'd better be good. I went a little bit overboard on the lemon rind, though - hence, the lemon filling wasn't as good as it should have been.

But the cake as a whole, was delicious. The only thing topping its taste was how well I decorated it.

Behold, one of my few bouts of Creativity:

And a view from the top:

It was just as good as it looked.

Insofar as the French Apple Cake, though, I'll admit I was rather disappointed. It didn't flip out of the pan nearly as well as it should've, and the mernigue on top did not help it very much. The apples were spiced very well with Cinnamon and nutmeg, but overall, it could've been alot better.

Behold - the Merngiue-y French Apple Cake:

Next time I get my hands on apples (Tonight, anyone?), I'll just make the Tarte Tatin with Pate Brisee and Creme Fraiche (I love the french language - makes me feel like a real baker! =P )

And continuing with this week...

The Beginning of this week: I baked a little, worked a little (switched to part time, thank goodness), and I get two days off before school starts - Yay!

So, on my first day off in who knows how long, I go visit my previous work, and my previous (spectacular) boss, Linda.

It was great - I'd forgotten how much I loved that place.

I'd meant to make that Tarte Tatin last night, and bring it in for them, but I was tired. So, I'll make that tonight, and maybe make a Chocolate dessert too, just for Linda - a chocolate lover after my own heart. ;)

If all works out, I will have two days to put my cookbooks (and my kitchen) to good use.

And now, it's time for a long-awaited nap, before more shooting, running, and baking this afternoon.

Baking: The Ambrosia of Life

But it has drastic effects on my waistline. .... Or rather, my flimsy excuse for one.

But behold! I come bearing gifts - Photos and reviews of the previous baking escapades.

Wednesday's dessert, the Italian Wedding/Creme Cake, was supurb. It may be dense, but it was oh so moist. Delicious. I'm *definitely* keeping that recipe. Note for the future: grind up the pecans in the icing better.

And a quick summary of the week, as of Friday: I ate to much, and was too hard on my poor shin. I baked enough. I almost ran enough (26 miles and counting - 8 on Thursday alone), didn't sleep nearly enough, and was gifted with two new cookbooks - the baking amount will increase. And the best part: it's 11:45PM and I still need to take a shower. Yes, I know I'm unbelieveably brilliant.

But, as I stated, I recieved two new cookbooks, as a sort of thanks-for-staying-and-putting-up-with-us from my three female co-workers - I was estatic. My first very own cookbooks!! For baking recipes nonetheless.

So, being the person I am, I run home, and start baking.

I begin with a Chocolate Mocha Rum Cake. A brilliant friend of mine forgot to tell me that his Dad's birthday was at the end of July - so I made a cake for him a little late. And, if that friend of mine is lucky, he'll be home early enough to try a piece, too.

The cake is a Wow, though - and that's only from tasting the frosting. Let's hope the flavors don't conflict too much - it's not sweet, but with coffee, chocolate and rum - I don't know which flavor will dominate, and take the cake (pardon the pun ;) ).

But here's a picture: (I'm going to shoot my camera if it gives me any more cruddy pictures like this... )



Hopefully, it will be delicious.

It's 9PM at night, and after I finish the cake, I remember that I need to bake something for the family that takes us shooting on Saturday mornings. So, I look through my brand-new cookbook with Dad, and we comment on recipes. Lo and behold, a Coffee Crumble Cake shows up. This is one of Dad's hands down favorite desserts, and I haven't yet been able to make one perfect for him. (i.e., identical to the ones bought at Starbucks) So I make this wonderful looking coffee cake, go for another run while it's baking, come home, and let it cool. Cut, put a few pieces on to a plate, and try a tiny tiny piece of one in the pan.

Sometimes, I suprise even my self. This coffee cake was light, fluffy, smoothe, and the crumble on top wasn't too crumbly, too try, nor excessively sweet. Just Wow.

Behold, a picture (albeit not a very good one):



Hopefully it will be just as good a night old.

And now, it's time for that shower, and then bed.

Next: A delicious Lemon Birthday Cake, and a Coconut Cake. (Plus the outcome of both of these.)

....Do we think I like cakes?

Espresso: The Ambrosia of Baking

While the effect of the side effects of consuming espresso late in the evening are still out with the Jury, the overall effect of espresso while baking has come back positive: large amounts of caffiene assists baking - in a good way. Unfortunately, I discovered this too late - my cake was already baked, and I was too lazy to make a pot. Ah well - next time.

As for this time, only my decorating skills have suffered. Just enjoy it with your eyes closed.

Responding to the previous blog, the Marble Birthday Cake was interesting - flavor wasn't bad, but it was a little too dense for my taste. The Butter Frosting was supurb, though - perhaps a bit too thick, but that's easily fixed next time. Overall, everyone that tasted it enjoyed it - maybe I'm just being a little critical. But if no one else is going to criticize my baking, the responsibility falls on me - right??

Tonight's Escapade: Italian Wedding Cake (More commonly known as an Italian Creme Cake)

A dense, moist, pecan and coconut goodness of a cake. The crumbs I got were good, at least - we'll find out tomorrow.

Behold, the Highly-Pecan-y Cake (From two angles):

Three whole layers - lots of fun.

And before I forget, many many kudos to Andrea, a co-worker who suggested this - we all shall bow down to her impeccable taste. Providing I have a good representation of it here.

Notes for the future:

Put more icing between the layers - I had tons left after i'd finished, and with the nuts, it's impossible to decorate with.

If going to decorate with pecans again, be sure to glaze/carmelize them beforehand. This will probably end up making the entire cake taste better.

Next week: I've no idea. I'll have to go searching for recipes again.... And I'll get back to you on the taste of this one.

Sugar: Less Effective than Espresso

A short summary of the outcome of the weekend:

I effectively baked too much, ate too much, and consumed too much sugar. (Wwwwaaaayyyyyy too much sugar. Bleh.)

I did not consume enough espresso, did not run quite enough (19 miles), did not burn enough calories, and did not sleep enough.

However, I shot rather well this weekend, and my baking turned out rather well too, so I am content.

While in the previous post I had promised Angel Food Cake, Ice Cream, and a Berry Cheese Tart, I only have a Berry Cheese Tart and a Birthday cake to show you. -- I made brownies instead of the Angel Food Cake (No pictures - sorry!), and ended up not needing to make the ice cream.

But, behold a picture of the beautiful Berry Cheese Tart that everyone loved:

And please keep in mind that the picture does not do it justice - the Cream was creamier, the crust was a little darker (and slightly more pronounced), and the Berries were a deep, dark purple (gorgeous shade). However, this picture gives you a good enough rendtion to remind you why you should help me bake one of these times. Because then you'll be able to taste it, too.

And the second baked good of the weekend: A Birthday Cake. Several people from the Purchasing Department at work requested that I make a cake for one of their employee's Birthday - so, being effectively flattered, I did. It's a marble cake - hence the chocolate icing with white decorations.

Not too bad, as it's one of the first times I've actually decorated a cake. I'll be sure to get back to you on the taste.

And now, I'm off to sleep - and wishing that I didn't have to wake up in a little under 6 hours. =S

Next Entry: Italian Wedding/Creme Cake. Dense white cake with Pecan-ish filling and Cream Cheese-ish Icing. Should be interesting.

An Eventful Week - But not with Baking

Note: This blog is slightly more blog-ish than the previous baking-blogs.



Well, since the last post, I'd intended to be busy with more delicious baking - but, as fate would have it, I wasn't.

Last Wednesday's Cheesecake was supurb - I got the sweetest compliments from people - definitely making that again in the near future.

Behold, the Smoothe goodness:




It was very, very good.

So come Thursday night, I was again in the mood for baking (as always), and I had a reason to do so - we all had a craptacular week at work, and were in need of some sugary goodness. So, I made another plum tart - an actual plum tart, albeit with more sugar than last time.


Outcome: Very good - Sorry, I don't have any pictures.



And the very next day, Friday, I was intending to make an Angel Food/Pound Cake for the Family that I tag along to the Archery Range with on Saturday mornings - as a gift, and it gives me someone to experiment on, so it's a win/win situation. But an argument and a fight later, it's too late to bake. Ah well.

Saturday morning: I wake up sick. Kind of. Feeling sick, but not sick enough to stay home.
Shooting, overall, wasn't completely awful. 70 meters was awful, and I managed to come away with a bruise the size of a lemon - entirely my fault, I'm sorry to say.

Went shopping Saturday afternoon, bought two tart pans, a third 8'' cake pan (for the Italian Wedding/Creme Cake I'm making next week). And increase the pounds on my bow to 34lbs - unfortunately, it won't go any higher. Yes, I was ticked, as those limbs are supposed to go up to 36lbs. Oh well.

Saturday later afternoon and evening, however, my head's in serious pain - Excedrin, Airbourne, Echinacea, Sudaphed, Alieve, and Aspirin later, I can finally see straight again. Head colds are awful. Sunday morning was worse. It could've been classified as a migrane, except it wasn't. It did hurt, though.

Come Monday, it was all I could do to get from one four-hour period to the next: four hours being the amount of time that needed to pass before I could have my next set of sudophed, echinacea, airbourne, and excedrin. And, I was at work. I definitely was awake, though (one of the main ingredients in excedrin is caffiene). But unfortunately, by the time I got home, I was too sick and tired to shoot. Bleh. I hate being sick.

Get through Monday, Tuesday is a whole lot better, I run home from work, eat dinner, and get ready to shoot. So I put my bow together, put the string on it, and just as I lift the bow (using the correct method of stringing, thankyouverymuch), something in my lower back pops. (Insert expletives here) I tore a muscle. Severe Pain. Several deep breaths later, I manage to stand up again, and try to once again string the bow. As I can't bend over, this doesn't work well.

Somehow, I manage to string the bow (the "improper" way), shoot as many rounds as possible until my muscles give out with the extra poundage, put all equipment away, and put tiger balm on my lower back. And then, I bake.


A Blueberry Cheese Tart - a recipe I managed to weasel from the Swedish mother of a very good friend of mine. A killer recipe.


And I know you'll kill me for this, but I don't have any pictures - we were late (read: Dad didn't get out of the shower early enough for me to have time to steal the camera and take pictures), and had to rush to work. And, of course, it's completely gone before lunch.

But, I will be making the tart again this weekend - my sister is bringing her boyfriend over for the first time on Sunday, and it's a very good dessert. Especially with my hommade Vanilla Ice Cream. I'll take several pictures for documentation, I promise.

Later on tonight, after I run home from work with my back aching with every step, I try to string my bow again the proper way. Major ouch. Stupid, stupid me. But I shoot anyway, do craptacular, and (for now) tell myself that it's becasue of the extra weight. Which is probably mostly true.




Let's see if I'll be able to move tomorrow. And go to work. In three inch heels.





Next post: Purpleish Blueberry Cheese Tart, Creamy Homemade Vanilla Ice Cream, and Lighter-than-Air Angel Food Cake.


And I promise I'll have pictures.

Breaking News: Baking does not require Espresso

Behold! This weekend, I have successfully baked too much, ate too much, and spent too much; I have ran just enough to fill my quota - 22 miles this week (I was aiming for 20); and I have gotten entirely too little sleep. All without the help of espresso!

A Miracle, to be sure.

So, as the previous blog stated, I made pistachio Baklava on Tuesday night. Well, come Friday, I wanted to try the Creme Baklava recipe I'd discovered.

A wee bit more complicated, and a slightly larger mess later, we behold the finished product:





Doesn't it look delicious? Creamy, smoothe, and sweet but not overpoweringly so. A very good recipe.

Come Saturday night, I'm in the mood for baking again. (Do we see a trend here?)


But this time, it's a slightly more "complete" dessert: Plum Tart, which I turned into a Cobbler, and homemade Vanilla Ice Cream. Let's say it all together: potential for absolute heaven on earth.

Summary of the Plum Tart - Too tart. Needed more sugar. Like, Alot more.

And, unfortunately, I don't have a picture of the Vanilla Ice Cream. But, it was absolute heaven on earth. Although, at ~250 calories per half cup, it'd better be. I'll be making it again next weekend.

And here's a picture of the Lemon Cake I took to work a few weeks ago, as I never posted it:

Four layers of lemon-y goodness, with two layers of Lemon pudding filling, with the center layer being lemon frosting. If you love lemon, it's delicious.

Well, while I don't follow directions, do we think I can bake fairly well?
For the most part. At least my impromptu revisions of the recipe have all turned out well.

And the weekend is over. Next blog: Smoothe; delicious; Cheesecake.

Espresso Strikes Again

Lo and Behold, I have been into the espresso again. But alas! who can blame me, when I shell out such pretty and delicious desserts as this?

Behold, the number 1 reason why Filo (Fillo, Phyllo - read: Painful Stuff) dough is worth working with:

And, it only took 3 shots of espresso this time. (As opposed to six.)
For those Baklava conisseurs out there, please notice the form of the baklava - it has been wrapped, not layered.

Total Result:
4.5 hours of work, and over 130 pieces of Pistachio Baklava - 2/3 is going to work tomorrow. They may not miss me when I'm gone, but they will miss my baking.

Notes for the Future:
Never again will I chop >1 lb of pistachios by hand. Ow.

The Best Part of Birthdays

Once upon a time, on a fine Tuesday evening in June, Katie was bored. So, she decided to bake a cake.
Chocolate, she thought to herself. Sweet, but not too sweet.

So come 7:00PM on this fine Tuesday evening, after she'd finished shooting for the day, she deicded to make a cake. A Butter Chocolate Cake. Two layers, quite a bit of chocolate, and an insane amount of sugar.

A sugar-covered-kitchen, an empty pot of what used to be espresso (Triple+ shot at 8PM?! Insanity.), and two round 9" cakes later, she was ready to start on the frosting. Chocolate, a pound of powdered sugar, butter, and vanilla. Four of the best ingredients on the face of the planet, when used correctly and in proper proportions.

It was gorgeous. But too plain, she decided. It needed a topping.
Strawberries? No, no way to get them in time.
Razberries? Same answer as the strawberries.
Chocolate Chips? How cheesy.
Chocolate Curls? ..... ..... .... How?

So, she thought. How do you make chocolate curls?

First, she went to her chocolate stash - pounds and pounds of chocolate, of every shape and every size, of every flavor and every % darkness. Out comes the 5lb brick of milk chocolate, she'd been saving for a time when she'd need it. Into the makeshift double-boiler it goes, melting in a rather odd fashion.
Butter, that's what's supposed to be mixed into this, she thinks, as she notices the chocolate not melting properly. But how to curl?
Wax paper is a wonderful thing. So, she finishes melting the chocolate, pours it onto two sheets of wax paper, and puts it in the freezer to harden. While still pliable, she takes it out, and rolls it up. Bad move #1. She freezes it. Solid. Bad move #2.
After realizing that she shouldn't have done this, she removes it from the freezer, and tries to cut it while still keeping its curl. This entire process is entirely more difficult than it seems, and alot more messy. Who knew chocolate could fly so far across the room?

But several doubts and a larger mess later, she finishes, garnishes the cake, and tops with sifted powdered sugar.
For a first try, she thinks, it's not bad.

Behold, the finished product:

And yes, it's just as good as it looks.


Lessons that were learned from this cake:
1. Chocolate gets everywhere.
2. Curling chocolate is virtually impossible without the correct tools.
3. Chocolate melted with butter is heaven on earth.
4. This cake is so worth every calorie I don't need.
5. Yes, Ken, I can bake. And when you come back from Venezuela, I'll prove it to you.

Date of consumption: June 20, 2007 - My Co-workers are taking me out to lunch. I'm providing dessert.


Edit:
Aftershock: The Cake was delicious. Splendid. Spectacular. There aren't enough words in the english dictionary to describe it. The best phrase would probably be:
Death by Chocolate.
Never have I gotten so many compliments on my baking skills nor so many requests by people to bake cakes for their birthday.