Losillewen's Corner

Anyone can cook.

2010-12-12T13:15:00.000-05:00

Regarding the aforementioned Ratatouille in last night's post, allow me to be succinct.

IT. WAS. ABSOLUTELY. AMAZING!

It was nearly as perfect as it could have been. And guess what made it? Surprisingly, the lemon juice. If it wasn't for the lemon juice, this wouldn't have been nearly as good.

I'm lucky I had extra lemons.

"What are you doing??" -- "Uh... vegetables. I'm cooking the... vegetables?"

2010-12-11T20:12:00.003-05:00

See! I added more color to my repertoire! So, mes chéris, I DO improve. And, just guess what we've concocted up this time??

If you couldn't guess it from this picture, shame on you. Granted, it is a Kitty-ized version (me), but still - Ratatouille has a distinct look! (In case you weren't tipped off by the title ;)

I know, I said I was going to bake this week. Well, sorry, best laid plans didn't happen. Maybe pumpkin fudge tomorrow afternoon, to take to work on Monday... and I KNOW I will be baking next weekend, as my blanched almond flour is supposed to arrive on Thursday. I can't wait! (For all you out there, blanched almond flour = macarons.)

Also, in my defense, I didn't cook much this week, either. Dinner consisted of salads (much like the earlier post of my breakfast salad), and broiled tofu (it was good! but not photo-worthy. Marinated in soy sauce, a little seasame oil, and lemon juice.). I was pleasantly surprised.

But, back to this week.

I bought squash (green and yellow zucchini) again this week, because it was on sale, it had a bit more color than "green", and when I made it for Thanksgiving, it was good. But, all I did was sauté it in a wok until it was nearly carmelized mush, and season with salt and pepper. It WAS delicious carmelized mush, though.

This time, because I was feeling more creative, and I had both gorgonzola and bleu cheese in my fridge, I decided to spice it up. And, I do love the lovely animated movie, Ratatouille.

I started with three small yellow and two green zucchini, and sliced them just as thin as I could without much endangering my non-existent manicure. Now, I understand that Ratatouille is supposed to have tomatoes, too. The problem being, I hate fresh tomatoes. Ketchup, Pasta Sauce, even Sun-dried tomatoes I can handle. Fresh ones, or even chunky Pasta Sauce? No go. Nasty, disgusting little things. So, I used sun-dried instead, and treated them as an accent.

Then came the head of garlic (Mother - I know, it was only a head; I restrained myself. All others - really, a whole head isn't that much garlic. Jake - case in point; I can't be a vampire.).

And, because I had three fresh lemons that were starting to age, I added half the juice of one lemon, and dusted with lemon-zest. (I bought the lemons with the intent to use them in martini's. Awesome reason, I know.)

Next came the sprinkle of gorzonzola, a 1/2 tblsp of butter, salt and pepper, and voila.

Tomorrow, after I come home from church, I will bake it at 350 until nice and tender, broil for a few minutes to give it a nice brown sheen, take a picture, and enjoy some of it for lunch. I will post pictures.

Isn't it pretty, though?

I think so. I'll let you know how delicious it is.

No, my favorite color is NOT green.

2010-12-05T16:40:00.005-05:00

That wasn't meant to be a reoccurring trend either - is it my fault most of the veggies out there are greenish hued? It's just a result of our surroundings.

Either way, lunch yesterday consisted of a Cucumber Salad. Doesn't it look so nice and refreshing?

So the recipe was simple, basically it was 2 cucumbers, 1 cup plain yoghurt, and 1 tsp dill. Well, a trend you WILL see is that I don't believe in following recipes. They're more like guidelines rather than rulebooks. I'm a firm believer that if you make something with love, and make intelligent adjustments, it'll all turn out okay. And people CAN tell the difference between something cooked when you're irritated and something cooked while you're enjoying every minute of it.

Well, I had many fresh herbs leftover from Thanksgiving, and I either had to use them NOW or start drying them, because they weren't going to last much longer. So the 1 tsp of herbs turned into 1/2 cup of Rosemary, Oregano, Sage, and Thyme. Dusted with salt and pepper, and you're ready to go.

It reminded me of home, actually. Waking up before the sunrise to go for a 5 mile run up a mountain (because it's QUIET then and there's no risk of getting SUNBURNED), or a long walk in the hills behind our house when everything's green and growing.

It TASTED like that. Yeah, exactly.

So nothing that [a lot] more salt and pepper couldn't fix, but next time I think I'll follow the recipe a little closer.

In more recent news, since it was Sunday and I was allowed to have meat, and I'd bought two pounds of green beans the Friday prior, guess what I made?

As an afterthought, I think I tend to overdo things a bit. Because I ate half of that two-pound dish for lunch (granted, there's no calories in green beans - but there is in pancetta), and now I don't think I ever want to see/smell/taste it again.

But, it was delicious at the time, and everyone I've made it for has liked it.... I just don't think I'll be making it again for me any time soon. Bleh. On a positive note, that means I don't have to buy cured meat for $20 per pound anymore either.

Recipe!

1 lb green beans

3 oz Pancetta

2-3 shallots

Blanche the green beans in boiling saltwater for 3-4 minutes, and then immediately strain and douse in ice water to stop the cooking. If you don't, you'll be left with mushy green beans - you need to stop the cooking.

Cook the diced pancetta until crisp, and with a slotted spoon, transfer to a small bowl, leaving the fat in the pan. Add the shallots to the pan, and cook until golden brown (if the bottom starts to burn - add some water and stir. The water will evaporate, and should lift the 'almost-burnt' layer from your pan). Add the pancetta and strained green beans, stir for a few minutes until incorporated and warmed, and serve.

Voila. Works great as a light-er side dish to a meal, and has an almost-nutty flavor. Just try to avoid eating the entire pan.

This week, I have work, work, and work, and a "Continuing Students" info-session at the local university I'll be going to next semester, where I'm going to sign up for classes. Fun times. We'll see if I can't find some time to BAKE something somewhere in between.

And go shopping for more colorful veggies. We'll see what's on sale this week. Borscht, anyone?

Cooking healthy - for One

2010-12-04T11:18:00.007-05:00

Read: a carb-detox.

First, you will begin to notice a common trend here - everything starts with caffeine. In one form or another. This was caffeine fix #2 of the day.

Have I mentioned how much I love my Nespresso machine? Granted, one of my goals within the next month is to decrease my caffeine intake, but an Espresso Macchiato can never be substituted. This will always be a part of my weekend routine.

So, I have decided once again to get back to cooking. I know I've said this before - but I'm serious this time. Likely you will see a lot of vegetables, at least over the next month.

- Goal #1 - Eat better, and battle the carb-fest that is the holidays. And to get rid of these extra pounds and prevent future ones.

- Goal #2 - In proper Advent fashion, attempt to be a quasi-vegetarian and Alcohol-free, from now until Christmas. If you know me, this is harder than it sounds. I enjoy my Friday-night glass of wine (I don't drink during the week), and love my meat.

- Goal #3 - Build my basic cooking skills, to a point where I may actually drop $20 grand to go to Culinary school.

So, because last night was a carb frenzy (I finished the Thanksgiving Stuffing), breakfast today was a salad.

It's greens/dried-berries/gorgonzola/dried-tomato/merlot-raspberry-vinaigrette could only have been made better by diced prosciutto. Which is in my fridge next to the pancetta. See goal #2. T-21 days and counting.

I do love my camera, though.

And yes, to Goal #3, it may actually be a potential future option. I have every intention of FINDING THINGS TO DO IN TAMPA. It's going to start with Ballet again (read: under-optioned and overpriced), taking classes at University of Tampa (Finance and Marketing - I love numbers, but these are NOT my strong suits), volunteering at the Children's hospital (as a "Baby-holder" - I know, you're jealous - but it doesn't start until JANUARY), and trying to find serious cooking classes that jive with a full-time job (and don't require a second one to pay for).

Wish me luck.

Lunch today, with a future post and pictures - Cucumber herb salad.

Lunch tomorrow - Green beans with shallots and diced pancetta. Meat doesn't count on Sundays.

Another Cheesecake, and gasp something NOT in the baking realm!

2010-07-19T19:49:00.002-04:00

Okay, so at least it only took me a few months to get back to baking. Since the last post, I have picked up and moved across the country - all the way across. I'm now in a very humid, very hot Tampa, FL. On the bright side - I have a beautiful apartment, with an unusually large kitchen. How do you think I picked out apartments?? =P (Check out my facebook page for pictures)

So, this first recipe, was actually baked a weekend before I left CA. A sort of "hurrah" before I left.

Individual blueberry cheesecakes - threw these together without a recipe, so I'm sorry. They worked out beautifully, though - basic cheesecake recipe, no flour, with homemade blueberry compote, baked in indiviual muffin tins with paper liners. They were delicious.

And the second item, is one of the first things I've made in my new kitchen. Not baking, but I'll get back to that soon enough. I need to make enough friends to be able to pawn the leftovers on them - I can have a whole dessert recipe sitting in my apartment. I don't work out enough for that. ;)

Meet roasted Asparagus with Balsamic Shallot Butter. I've decided I love shallots - they're amazing. They have a very special taste, without being too oniony - I still don't quite know how to describe them.

They taste better than they look, and make a delicious side dish. You have to eat them warm, though - I'm thinking of making them as a side dish for Thanksgiving, if I invest in a hot plate. You can't eat them cold.

- Two pounds of Asparagus

- 1.5-2 Tblsp Butter, melted

- 2 Tblsp Balsamic Vinegar

- 3 Tblsp shallots, finely chopped

- 1 tsp thyme

- 1/2 tsp lemon rind (if you don't have this, use something that has lemon rind - I used Ms. Dash. I'd recommend using the lemon rind, though)

Preheat oven to 450. Place asparagus on a greased pan, and cover with foil (I cook on foil too, so I don't have to wash the pan as much). Cook for 5 minutes, then uncover, and cook for 10 minutes more. While they're cooking, mix together the remaining ingredients with a whisk, and mix well.

Serve the sauce over the warm/hot asparagus - if you're saving for later, store the aspargus and sauce separately, reheat separately, and then pour sauce over the asparagus. It works - not *quite* as good as right out of the oven, but pretty darn close. Asparagus need to be eaten warm! If the sauce cools, it will turn slightly solid, due to the butter. Just reheat, and it will be good as new.

Both are quite delicious - just don't eat together. ;)

The (somewhat) Triumphant returns!

2010-04-24T09:27:00.001-04:00

Ahoy all! I'm back to baking and cooking, and now that I have a (somewhat) camera, I will be posting (most of) my escapades here for all to see!

While, I'm afraid to say, I don't have pictures of *all* of my baked/cooked items (pauses momentarily for the wails of dismay to disappate into the background), I do have the latest one!

Last week, I made three delicious items - Grilled Thai chicken salad with Mango and Ginger, Roasted asparagus with balsamic-shallot butter (I will NEVER look down my nose on asparagus again!), and a Strawberry cheesecake. And, of course, I only have a picture of the cheesecake. Shall we say single-focus brain, anyone?

So, as I sit here in my pajama's killing time before I have to text a friend (he was a cute one too, darnit) that I'm not going to be able to go to Renn Faire today after all, because I have to work for a few hours ( =( ), I will tell you about this marvelous cheesecake.

Disclaimer #1 - I am NOT responsible for the number of pounds one gains after having a slice (or two) of this beauty.

Claimer #2 - But I swear, it's worth every one.

On to the cheesecake! So at work two weeks ago, we had a major blowup relating to insufficient product for one of our customers. It was Thursday. We pulled our team together, and had to figure out how to get a product to California from Toronto, Canada. It needed to be there by Monday morning. And, the product was being produced on Friday, and it has a mandatory 8-day incubation time (and, we can't ship to customers on incubation). Totally screwed, anyone? After working with *everybody*, and finding an alternate item that we could repack (but we still needed packaging from Toronto), we throw together a potential solution. ~$2 grand later, it's actually going to work! At that point, I told everyone in the room that if we were able to do this, and get the customer product on time, I would bring in a cheesecake. Needless to say, we did, and so did I.

And now I'll stop blabbering.

Behold - the Cheesecake.

It is a Strawberry cheesecake, made with fresh Strawberries, and mascarpone cheese, of all things (I've never made a cheesecake with mascarpone before). The pictures don't do it justice, but it was heavenly. (Even though I broke Cheesecake Cardinal rule #3 - don't take the springform pan off until it's COMPLETELY cooled - it WAS a 9inch cheesecake. It was 10inches when I took it into work.)

And now for the recipe. It's from www.delish.com , which has had more jewels there than I expected for being one of the 'lesser' cooking sites. If only more of them were more waistline-friendly.

Next time I make this, which I will, I will be using a Vanilla bean - for my very first time!

· 1 pound(s) strawberries, hulled · 3 tablespoon(s) light corn syrup · 1 cup(s) finely ground graham crackers (about 4 sheets) · 1 cup(s) plus 3 tablespoons sugar · 3 tablespoon(s) unsalted butter, melted · 1 pound(s) plus 13 ounces cream cheese, room temperature · 1/4 teaspoon(s) salt · 2 large eggs, room temperature · 1 vanilla bean, seeds scraped and reserved · 8 1/4 ounce(s) mascarpone cheese, room temperature

Directions –

1 - Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely. 2 - Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely. 3 - Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.) 4 - Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula. 5 - Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).

And voila! Like magic, it’s delicious, and everyone who tries it will be wondering where you’ve been all their life. Or something like that.

Fruit - The [Expensive] Harbinger of Summer

2008-06-12T00:11:00.001-04:00

So I've been lax in posting. I know! I've been interviewing, weighing job offers, reading Non-School books, and baking! I've just been too lazy to document it. ;)

But I'm back! Alive and kicking, I'm afraid. Although, and don't hate me for this.... I made Weeva's Apple Pie Blondies , another set of Apple Pie Macarons and Oatmeal-Coconut-Corn Syrup cookies, and I don't have pictures!

I'm sorry, really I am.... But I do have three other recipes, so you'll forgive me, right? =)

However, first things first - 1. I got a job at Nestle! But, I don't begin till August, so I'll have plenty of time to bake and such between now and then. 2. I'm going to Cancun! For 5 days this summer. Oh boy! Expect pictures from that. 3. I quit my other job! So now I have extra time for baking. And finding apartments, and moving, and all that jazz.

But, back to the baking!

A couple weeks ago, Blackberries were on sale, and I bought Tartlette pans (mini tart pans) - the finished product of magnificent.

Pretty pretty, no?

Aaannndd.... This past Sunday night, I made Cherry Pie Bars...

Not as good as I wanted them to be, but still okay.

And, last night, I made a Cherry Cake. This, was fairly magnificent, as far as cakes go. It was my last day at work - and I figured I'd go out with a bang (something to be remembered by!).

It's absolutely amazing what you can do when you mix the creativity of two Bakeresses. (Weeva and I were brainstorming!)

So, being me, I only have the recipe for the last one (the Cherry Cake), because the first one is just a Vinegar pie crust with a Cream cheese/Heavy Cream/lemon juice filling, and the second I don't remember, and I'd like to modify the recipe before I give it to anyone else.

The Cherry Cake is comprised of three Parts: Cake, Filling, and Frosting.

The Frosting is the hands down best frosting I've ever made in my entire life. The filling is good - Next time, I'd add a little marsala or kiersh to give it a little more flavor. The cake could be better- Next time, I'm going to use real cake flour, and substitute milk for Buttermilk or Yogurt.

Cake: - Taken from Allrecipes.com

2 3/4 cups sifted cake flour 4 teaspoons baking powder 3/4 teaspoon salt 4 egg whites 1 1/2 cups white sugar 3/4 cup butter 1 cup milk (Use buttermilk/yogurt instead!) 1 teaspoon vanilla extract 1 teaspoon almond extract (I used 3/4)

Measure sifted flour, baking powder, and salt; sift together three times. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter into two 9 inch round pans which have been lined on the bottom with parchment paper. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.

Filling: 2 lbs cherries (Or as many or few as you'd like) 3/4 cup sugar 2 tsp Vanilla 1 tblsp Corn Starch 2 tblsp Water

Pit cherries, and cut into fourths (I did - however, the fourths aren't mandatory). Put into a pan, and mix with ~2/3 cup sugar. Put on high heat until cherries have begun to release their juices - till almost boiling. Taste, and add remaining sugar if desired. Cook until juices start to thicken and almost cover cherries - 10-15 minutes. While these are cooking, in a small bowl mix Corn Starch and Water until smoothe. Pour 1 tsp at a time into the cherry mixture - this is to thicken the juice. Add Vanilla. Cook until a little thicker, ~5 minutes. Take off heat, and let cool.

Frosting: 3/4 Cup Butter 3/4 Cup Shortening 4.5 cups Powdered Sugar 1 tblsp Full fat Milk, Half and Half, or Heavy Cream (whatever is on hand with full fat)

Beat Shortening and Butter untill fluffy. Mix in Sugar. Add the milk/cream, and beat until smoothe and fluffy. Frost the cake!

Assembling: Level cakes if desired. Place one cake on the serving platter. Take frosting, and put a thin layer of frosting on top and sides. Make a "Sand bank" of frosting for the filling - so it doesn't seep through; about 1/4 inch high. Add about a cup of the filling, or as much as desired (and doesn't overflow). Put the second layer on, and lightly frost top and sides, to reduce crumbs in the main frosting. Frost the cake. Decorate as desired - I put most of the leftover cherry filling on the top, fairly-well insulated by frosting.

Voila!

Please note - I do not have links for the Filling and Frosting because they are my recipes. I know, strange as it may sound, I actually came up with them myself. =P

Tantalizing Tiramisu

2008-05-24T10:50:00.001-04:00

So, a couple weeks ago, I was in a "chocolate-but-not" mode, and decided to go Tiramisu Crazy. It began with Cupcakes, care of an unnamed Flickr baker. Amazing - Tiramisu in cupcake form, albeit lacking the distinct taste of liquer. Next time I make these, I'm adding extra.

Pretty, isn't it?

The Recipe and the Baker's picture is located here: http://www.flickr.com/photos/12266682@N00/370089996/

Tiramisu Cupcakes

Cupcake 6 eggs, separated (separate when cold; allow to come to room temp) 3/4 teaspoon cream of tartar 1 cup sugar, divided 3 tablespoon water, room temp 1 teaspoon vanilla 1/8 teaspoon salt 1 cup sifted, all-purpose flour (measure after sifted)

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended. With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites. Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup ½ cup confectioner’s sugar 2/3 cup water 5 teaspoons espresso powder In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake. Frosting 3 c mascarpone 1 c confectioner’s sugar ¼ c marsala wine ¾ c heavy cream, chilled In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute.

Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

A few days after, I was in a baking mood again. I had lots of leftover Mascarpone Frosting, so I decided to make another rendition of Tiramisu. This time, it was Tiramisu Macarons.

A cool idea, right? Yep, I thought so too. And so did everyone who tasted them.

Unfortunately, I don't have a specific recipe for the Macarons. I added instant coffee to the LA Times Macaron Recipe (1.5 cups Almond Flour, 3 cups powdered sugar, etc...), which wasn't measured.

I also added a bit more marsala to the frosting. So, it was a combination of afore posted recipes.

The moral of that story? Be creative!!

Alert: Peter Peter Pumpkin Eater wants his Pumpkin back

2008-05-03T00:14:00.000-04:00

Did you ever wonder how Peter Peter Pumpkin Eater got a Pumpkin shell, but no Pumpkin inside?

I stole it! It all worked out well in the end (Made a nice home for his Wife and all), but those predicaments in between... Goodness.

Anywho, Behold Pumpkin Fudge! I know, some of you are probably cringing - who'd mix pumpkin and fudge? But trust me... It's like a delicious pumpkin pie, albeit with more sugar and a fudge-y texture. Oh. My. Goodness. Was suprisingly good.

I took some to work, the Archery Store, and to me, and all of us agreed it was good. It did have walnuts in it, which I normally don't like (and wouldn't include if it was up to me - but everyone I was making it for likes nuts), but they fit in well in this recipe. I must admit, those last few pieces in the fridge are going to go right to my waist. Mmm, delicious.

Funny, both of the Andreas I gave this to really like Pumpkin and Nuts... Must be something in the names....

Recipe was stolen from Confections of a Foodie Bride (http://www.jasonandshawnda.com/foodiebride/)

Pumpkin Pie Fudge, adapted from Southern Living

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup evaporated milk1 cup canned pumpkin2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice (Cinnamon, Nutmeg, Allspice, and Cloves - I just spiced to tastes, with ~1 tsp of Cinnamon, and 1/2 of everything else, except a bit less of cloves)
9 oz white chocolate, chopped
7 oz jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

If you're a Pumpkin junkie, I'd highly recommend this recipe.

Unless you're allergic to pumpkin, or absolutely can't stand the stuff, I'd still highly recommend this recipe.

Comment! Lemme know what you think.

Macaron Madness

2008-04-29T00:32:00.000-04:00

Behold! I'm becoming the Queenie of Macarons! =D
And while I'm at it, perfecting the blend of White Chocolate and Raspberries.

So, Last Saturday, I had tons of extra Egg-yolks (10, to be precise), so I figured I'd make ice cream. May as well - that's one of the only things that calls for straight egg yolks (aside from Creme Brulee and other custards).

So, I made it White-Chocolate Raspberry, and combined two recipes.
So, the one I'm giving you now, is both my own creation, and from memory. Dang, I'm getting good. (Note: Measurements have been double-checked ;) )

But first, Behold a "Eh" picture - it doesn't do the taste justice:

White-chocolate indeed.

Now, please keep in mind, I doubled this recipe.
White Chocolate Raspberry Gelato/Ice Cream
1 quart Milk
1.5 cups Heavy Cream
20oz White Chocolate Chips
8 egg yolks (I used 10 - didn't make much of a difference)
Some Raspberry Extract (I *never* measure this)

Bring Milk to a simmer in a medium-large saucepan. While this is heating, get your egg yolks and whisk them till they're a pale yellow. Whisk you're little heart out - your arm should be aching by the time you're done. If you've finished before the milk is at a simmer, Get a large bowl and fill it with ice water (only enough so that your pot with milk can sit in it comfortably, without overflowing).

Remove milk from the heat. Steadily add about 1/2 cup of the simmering milk into the eggs, whisking constantly. Do this until the eggs feel very warm, almost hot, or you've run out of room in the bowl. Now, combine the egg/milk mixture with the rest of the milk, whisking constantly.

Add the White chocolate, stirring constantly. Stir until white chocolate has dissolved completely. Set in the bowl of ice-water, and let cool. Once cool, add the heavy cream and add extract to flavor. You can use any kind of extract. (Note: If you want to use liqueur, use double the amount you would have used for extract)

Put in fridge to cool - until it's really cool, otherwise you'll hurt your ice cream maker. Put in ice cream maker, and voila! Magic.

So now for our next escapade.... So, I was in class last week, and a showed a few of my classmates the pictures of my White-Chocolate-Strawberry-Cheese Tart, and they said that I should bring *Them* one. And being the nice person that I am, I brought them something just as good (Because it's difficult to bring a has-to-always-be-cold dish to school all day).

White-Chocolate-Raspberry Macarons!! But Beware - these stinker-poos come with a tale.

So, I was making macarons one night, and I saw nothing Scary,
For I've never been afraid of anything - Not very.
But wrong the recipe I'd read,
And now my egg-whites were dead!

I yelled for help - I screamed, I shrieked, I howled, I yowled, I cried -
Oh save me, Kitchen Fairy, for my egg whites have died!
But did I give up? No, Not I -
I had more egg whites - enough for another try.

I whisked 8 new egg whites, carefully in my pan,
I'd make these Macarons perfect - I can! I can!
I brought those egg whites to one-hundred degrees,
In silent hope they wouldn't bring me to my knees.

The eggs-whites were great - All eight.
But as I beat them to stiff peaks, The time became late.
4 minutes, 6; 10 minutes, 16 -
"Oh Please!" I scream.

Sugar, I thought - so I added some,
And slowly, those egg-whites became one!
"Soft peaks," I sighed, but combined them anyway,
There'd be time to perfect Macarons Another day.

But lo! When they came out of the oven, they were perfect!
Off the cookie sheets the came! Then the taste - terrific!
Macaron Queenie, Am I -
Just taste one - and Happily you'll die!

Well, You'll die Happy. (Which is how it was meant ;) )

And there's the Bard's version of my escapade. =D I know, my poetry needs help - oh well. But here's to hoping you understand what went wrong.

First, I thought the recipe said to cook my egg whites to 170 degrees, not 100 - so they were overcooked. All eight (i'd doubled the recipe). So, i made them again, and the egg whites were fine this time - until I started beating them with the sugar.

Those dumb things wouldn't stiffen up!! So, I added a bit more sugar, and more cream of tartar... and it came together a bit better. But, I was expecting these things to completely flop.

So, when they had a film after about half an hour of sitting out, i was suprised. I was even more suprised when not only *every single one* looked perfect, but they tasted just as good!

Behold, my Raspberry Macaron with White-Chocolate Raspberry Ganache:

I'm brilliant, I know.

The recipe I modified, too - I'm getting adventurous, aren't I? Second time making macarons, and I'm already modifying the recipe....

Okay, so here's the base recipe: But be aware, it was doubled, and I didn't measure how much extra sugar, cream of tartar, or raspberry extract I added.

Macarons - NOT DOUBLED

1 cup plus 3 tablespoons almond flour

2 cups plus 3 tablespoons powdered sugar

4 egg whites

3/4 teaspoon cream of tartar

Scant 4 tablespoons sugar

1. Line two 17-by-12-inch baking sheets with parchment paper and set aside. In a food processor, blend the almond flour and powdered sugar for 1 minute. Sift the blended almond mixture directly into a medium mixing bowl. Set aside. (This can be made up to 2 days in advance.)

2. Fill a small saucepan halfway with water. Bring to a simmer, then remove from the heat. In the bowl of a stand mixer, whisk the egg whites until foamy. Place the bowl over the pot of hot water and whisk quickly until the egg whites reach 100 degrees on a candy thermometer.

3. Remove the bowl from the pot of water and whisk in the cream of tartar. Place it on a stand mixer fitted with the whip attachment. Whip on medium speed for 2 minutes, then gradually beat in the sugar. Continue whipping for 6 minutes until the egg whites come to medium stiff peaks and are shiny.

4. Remove the bowl from the mixer. Add egg whites to the almond mixture by gently bringing the flat side of a rubber spatula through the center of the egg whites and up the opposite side of the bowl, folding the dry ingredients over the egg whites. Repeat the same motion 50 times, turning the bowl a quarter turn each time.

5. Fit a pastry bag with a medium round tip (No. 4) and fill with the mixture. On the parchment-lined baking sheets, pipe 1-inch rounds (the batter will be slightly wet) by holding the bag at a slight angle and releasing small amounts of batter. Allow one-half inch between cookies; they will spread slightly. Keep the piped cookies at room temperature, uncovered, for 1 to 2 hours. (This will help form a skin.)

6. Heat the oven to 325 degrees, placing the racks in the center and lower shelves of the oven.

7. Bake the macarons for 12 minutes, reverse the trays on the racks and rotate halfway through. Add a couple minutes longer to cooking time, depending on your oven.

8. Fill the macarons by using a spoon with the White Chocolate Ganache (see recipe below). This is the easiest part.

White Chocolate Ganache (With Raspberry Extract)
12 oz White Chocolate
3/4 Cup Whipping Cream
1/4 cup Butter
2.5 cups Powdered Sugar
1 tsp Vanilla
~1 tsp Raspberry Extract (add to taste)
Red Food Coloring (optional)

1. Heat cream until bubbles form around the edges of the pan (I did this in the microwave - ~2 minutes). Add the chocolate, and stir until dissolved. Add the butter (make sure it's soft!), and stir until combined. Add vanilla and sugar, and stir until combined. Add raspberry extract (as much or as little as you'd like) and Food Coloring, and let sit at room temperature for ~2 hours, until thick.

See? It's Easy!! And delicious, too.

Please comment! (Even if it's only on my poor excuse for baking-related-poetic-fun!)

Meatballs and Macarons

2008-04-25T21:50:00.000-04:00

.... And a formal Apology.

We'll start with that. I'm sorry, dear, for the caption - I thought you would find it amusing, which is exactly how it was intended. It's been removed - I'd settle for pretending it never existed.

But next time - Please tell me that you're 'irate'. Don't let me find out through the grapevine.

So back to the baking.... I made Meatballs and Macarons. (Yes, Macarons - not macaroons.) I'd tell you about the 'job fair' this week, but I'm waiting for the results... wouldn't want to accidently jinx it.

So, the Meatballs (Because I *know* you want to see those first...) are delicious. They're turkey, blue cheese, breadcrumbs, eggs, chili powder, italian seasonings.... and at only 246 calores per 5 (of these two-inch giants), they're delicious.

Behold! My breakfast and lunch for the next week:

Don't they look delicious? With a liitttlllee bit of Pasta Sauce... Mmmmmm....

Recipe was from Allrecipes.com:

4 cloves garlic
1/2 onion, cut into chunks
2 jalapeno peppers, halved and seeded
1 pound ground turkey
3 tablespoons blue cheese
1/2 cup bread crumbs
3 egg whites
3 tablespoons olive oil
1 1/2 tablespoons soy sauce
1 tablespoon dried parsley
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
1 teaspoon chili powder

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and set aside.
Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, dried parsley, Italian seasoning, pepper, and chili powder. Mix well.
Roll the mixture into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

So now, for the Macarons.... These, were interesting.

Apple-pie Macarons, which should've been cooked a bit longer, as they should've been a bit crunchier. But, as a first try at creating Macarons, these were pretty dang good. Sweet, Melt-in-your-mouth cookies. Except a lot better and a lot harder to make.

I got the recipe from the LA Times - they were for Gingerbread Macarons with Apple Compote, but I modified the recipe, to be Cinnamon Macarons with Apple Compote. Pretty good.

Apple compote

6 tablespoons butter, cut in 1-inch pieces
1/2 vanilla bean, cut lengthwise and scraped of seeds - I used 1 tsp Vanilla
3 large or 4 medium Fujiapples, peeled, cored and cut into eighths
1/4 cup sugar
1/4 cup brown sugar, packed
2 tablespoons heavy cream
2 tablespoons lemon juice

1. In a large skillet over a medium flame add the butter, vanilla bean and seeds, cook until the butter turns golden brown, about 6 minutes. Add the apples, letting them caramelize on one side, then turn, about 5 minutes total.
2. Sprinkle the sugar and brown sugar over the apples and cook, turning occasionally to caramelize and soften the fruit, about 10 minutes. Add the heavy cream and continue to cook for 1 minute. Remove from heat. Remove the vanilla bean and put the apple mixture in a food processor, add lemon juice and pulse until smooth. Cool over ice, 45 minutes to 1 hour. (This can be made and stored in an airtight container in the refrigerator for 1 week.)

Macarons
1 cup plus 3 tablespoons almond flour
2 cups plus 3 tablespoons powdered sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
4 egg whites
3/4 teaspoon cream of tartar
Scant 4 tablespoons sugar

1. Line two 17-by-12-inch baking sheets with parchment paper and set aside. In a food processor, blend the almond flour, powdered sugar, ginger and cinnamon for 1 minute. Sift the blended almond mixture directly into a medium mixing bowl. Set aside. (This can be made up to 2 days in advance.)

2. Fill a small saucepan halfway with water. Bring to a simmer, then remove from the heat. In the bowl of a stand mixer, whisk the egg whites until foamy. Place the bowl over the pot of hot water and whisk quickly until the egg whites reach 100 degrees on a candy thermometer.

3. Remove the bowl from the pot of water and whisk in the cream of tartar. Place it on a stand mixer fitted with the whip attachment. Whip on medium speed for 2 minutes, then gradually beat in the sugar. Continue whipping for 6 minutes until the egg whites come to medium stiff peaks and are shiny.

4. Turn the mixer to the lowest setting and carefully spoon in the molasses. Remove the bowl from the mixer. Add egg whites to the almond mixture by gently bringing the flat side of a rubber spatula through the center of the egg whites and up the opposite side of the bowl, folding the dry ingredients over the egg whites. Repeat the same motion 50 times, turning the bowl a quarter turn each time.

5. Fit a pastry bag with a medium round tip (No. 4) and fill with the mixture. On the parchment-lined baking sheets, pipe 1-inch rounds (the batter will be slightly wet) by holding the bag at a slight angle and releasing small amounts of batter. Allow one-half inch between cookies; they will spread slightly. Keep the piped cookies at room temperature, uncovered, for 1 to 2 hours. (This will help form a skin.)

6. Heat the oven to 325 degrees, placing the racks in the center and lower shelves of the oven.

7. Bake the macarons for 12 minutes, reverse the trays on the racks and rotate. Bake 12 to 14 minutes more, or until firm and not wet. Cool on a rack.

8. Fill the macarons by placing the apple compote in a pastry bag fitted with a small round tip. Pipe a one-half-inch round of filling on to the bottom (flat side) of one cookie, then place another cookie on top to make a sandwich (try to pick two cookies the same size and shape). Twist gently to spread the filling. These are best filled 1 hour before eating so that the apple compote makes the macaron melt in your mouth.

The Best and the Worst of these: They are 37 calories each (filled). They are also *really* addicting.

Please comment!! Feedback is *always* appreciated. =)

Delicious Desserts from a Moody Baker

2008-04-20T22:27:00.001-04:00

"Every man has his secret sorrows which the world knows not; and often times we call a man cold when he is only sad."

Henry Longfellow really knew what he was talking about, didn't he?

Call me cold and complacent - I've just had a hard week. And sometimes, when someone else is sad, it's really easy to identify with them when you know exactly what they mean. The worst part, is sometimes a hug can just make it all better (at least temporarily) - but it'd have to come from the right person. And sometimes, they're just not willing to recognize someone outside of their own personal world may need their help every once in awhile. Or, they just don't take the time to realize it.

Anyway, I'm meloncholy and gloomy and ready to sleep (not drink, mind you) the night away, but I do have some pictures of baking escapades to show.

So, earlier this week, when I was a happier person, I decided to bake Cupcakes. Apple Pie Cupcakes, to be exact. This was in response to my getting the highest score in the class in my Manufacturing, Planning, and Control class. Thank goodness there's only 4 weeks left... Anyway, back to the recipe.

They were pretty good - Cinnamon cake, somewhat-glazed apples, and buttery-buttercream frosting. Next time, however, I'm going to use apple compote as a filling, with the apples still on top, replace the milk for yogurt (or buttermilk), and add a little nutmeg. But, as a first time, they were pretty good.

And, a view from the top:

So, when I made the buttercream, I was worried. The recipe calls for equal parts butter and powdered sugar (!!), and by the time I was done baking the cakes, this tasted really weird. But, I frosted them anyway (without modification), dusted with a little cinnamon, and took them to work on Friday.

The frosting was almost the best part.

It was fluffy, smooth, fluffy, delicious-goodness - so light, and did I mention fluffy? You definitely didn't taste the number of calories it had. (again, !!)

But, behold the recipe (Stolen from AlpineBerry - http://alpineberry.blogspot.com/ )

Apple Pie Cupcakes(adapted from Donna Hay Magazine 27)(makes 24 cupcakes)

Cupcakes2 1/4 all purpose flour

2 1/4 tsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp

1 1/2 cups granulated sugar

4 large eggs

1/2 tsp pure vanilla extract

1/2 tsp finely grated lemon or orange zest

1 cup (8 fluid ounces) whole milk

Apple Topping

3 tbsp (40 g) unsalted butter

1/3 cup granulated sugar

3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting

12 ounces (3 sticks / 340g) unsalted butter, softened at room temp

1 1/2 cups confectioner's sugar

1/2 tsp ground cinnamon

To cook the apples

Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes

Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes

In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

And, on Friday, I decided to make the White-Chocolate-Strawberry-Cheese Tart again. Although, this time I used the whole egg in the crust (Not the best move - wasn't as flaky), and actually used White-Chocolate Chips. And, lots more strawberries.

It was just as good as the first time. I took it to Archery, and barely had enough pieces for most of the people there. Come summer, I need to make Baklava again.... maybe for my birthday. But, a picture of the Strawberry-topped goodness:

I used alot of strawberries.

And still no recipe for this one - but it's just as easy as the last time I posted this, and you can use any recipe for the tart-crust (mainly just flour, butter or shortening, and milk/water).

Please comment... I do appreciate feedback. :)

One White-Chocolate-Strawberry-Cheese-Tart, Coming Up!

2008-04-09T21:10:00.001-04:00

Okay, so I haven't been as prompt in posting as I should have been.... But I'm trying! Last weekend I had projects, This weekend I have a School "Case Competition" to go to... And Renn Faire on Sunday! I have no time for posting..... =(

However, Behold my beautiful Last-weekend contraption! It's a White-Chocolate-Strawberry-Cheese-Tart. And is absolutely delicious.

I was given a "Vinegar Pie Crust" Recipe the weekend previous, and I'd been aching to try it, and Strawberries were on sale - it was a combination made in heaven.

So, quickly look up a recipe for some sort of a filling, Decide that White-chocolate and Cream cheese make a marvelous combination, and voila! Perfection at its best.

And while I don't have the recipes now, I promise I'll edit this post later, and attach them.

Mini-Recipe-Outline:

- 1/2 Recipe Vinegar Pie Crust

- 2.5 cups Fresh Strawberries

- White-Chocolate Cheese Filling

- (1) 10oz Package Vanilla or White chips

- (1) pkg Cream Cheese

- 1/4 cup Heavy Cream

- Glaze

What we learned from this Recipe: Don't put the Glaze on until RIGHT BEFORE SERVING, otherwise it makes the sides of the crusts soggy, and soggy crust is not good. Thankfully, since it was a springform pan, the bottom was fine - but next time, don't take the chance.

And, I finished my Renn blouse.... It's marvelous. Better than the picture (I figured out how to wear it properly). Now, I just need to make a pouch/bag... but I don't have time. Joy.

And...... I think that's it. I'll edit with the recipes, I promise!

Love at First Taste

2008-03-08T23:28:00.002-05:00

Lo and Behold! I'm alive and Baking!! I just haven't been posting. I've been baking quite a bit since my last post - more baklava, Mocha Cheesecake (Insanely good, albeit just as insanely rich), ice cream, Celestial bars, Pineapple-Cherry Upside-Down cakes, chocolate cakes galore, and more that I don't remember right now....

But now I'm back in full force! And I've found time to bake, *and* post pictures and recipes while whizzing through my last semester at CSUN! Thank goodness Spring Break is next week.

So now, news on the latest adventure.....

Once upon a time, there were two beings. It was love at first taste - nothing was quite so chocolately-moist goodness as one of these particular beings. But, it was not a relationship to last - for that being was doomed to be a birthday cake. And boy, did it do a dang good job of it.

So enlighten me - For all you women - Why can't we just fall in love with chocolate instead? It's *so* much better all around.... It doesn't talk back, is always eternally giving, and tastes absolutely spectacular all the time. Now, there may be a slight problem with reproduction.... but that's beside the point.

And I know it's a cliche, but - Forget Love - I'd rather fall in chocolate. Especially this chocolate cake.

Behold! A Raspberry Chocolate cake from the Taste of Home:

Delicious! And this one actually managed to stand fairly straight.

^ So help me, that's my bane of existance - most of my cakes look like the leaning tower of Piza. Meh. At least their appearance is made up for by the taste.

I made two of these cakes this weekend, Creme Brulee (Which flopped - my fault, I read the recipe wrong and added double the creme =S .... It's REALLY creamy, though!! And more like a custard than a brulee), and Vanilla Gelato. Yes, there's a difference between Gelato and Ice cream. However, next time, I think I'm going to try making it white chocolate flavored... or raspberry flavored....

Either way, I now have something to compare it to - I found out there's a Gelateria not too far from here, and it's suprisingly good! I'll admit, I was impressed when their White-Chocolate-Raspberry Gelato reminded me of the Gelato in Italy. Definitely not as good - but it's a heck of a good rendition.

And now, the recipe! Because Weeva has been bothering me about actually *posting* my recipes....

CAKE:

3 cups sugar

2-3/4 cups all-purpose flour

1 cup baking cocoa

2 teaspoons baking soda

1-1/2 teaspoons salt (I only put 1)

3/4 teaspoon baking powder

1-1/4 cups buttermilk (If you don't have it on hand, have no fear! Buy plain yogurt instead - it tastes magnificent, and makes it a wee bit moist-er)

3/4 cups vegetable oil

3 teaspoons vanilla extract

3 eggs

1-1/2 cups strong brewed coffee, room temperature (and I mean STRONG!)

FILLING:

3 tablespoons all-purpose flour

6 tablespoons milk

6 tablespoons shortening (butter can be used instead)

3 tablespoons butter, softened

3 cups confectioners' sugar

2 tablespoons raspberry liqueur**

1/4 teaspoon salt

2 drops red food coloring, optional (but recommended)

4 tablespoons raspberry jam, melted (spill this)

FROSTING:

1 package (8 ounces) cold cream cheese

1/3 cup butter, softened

1/2 cup baking cocoa

1 tablespoon raspberry liqueur**

4 cups confectioners' sugar (1 pound)

Raspberries and chocolate curls, for decorating

**Raspberry Liqueur can be substitued with Raspberry Extract - 2:1 ratio, liqueur to extract. (e.g., 2 tblsp's Liqueur, 1 tblsp extract). Or, a mixture of both, if you'd like. But, raspberry liqueur can be hard to find.

1. Line three greased 9-in. round baking pans will waxed paper and grease paper; set aside. In a large mixing bowl, combine the first six ingredients. Combine the buttermilk, oil, and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).

2. Pour batter into prepared bans. Bake at 350 degrees (Farenheit) for 35-40 minutes or until a toothpic inserted near the center comes out clean (They may need less time - DO NOT OVER-COOK). Cool for 10 minutes before removing from pans to wire racks to cool completely; discard wax paper (after using a spoon to eat all the crumbs off of it).

3. For filling, in a suacepan, whisk together four and milk until Smoothe. Cook over medium head for 1 minute, or until thickened (and I mean REALLY thickened), stirring constantly. Remove from the heat and let stand until cool. In a large mixing bowl, cream shortening and butter. Gradually add confectioners sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.

4. Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam (melted). Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over layer on the plate to within 1/4 inch of edges. (NOTE: More filling is better, but be prepared for it to ooze out, and to cover the mistakes with the Frosting.) Top with jam-covered cake, then spread with remaining filling. (NOTE: You will probably have leftover filling.) Top with the remaining cake layer.

5. In a large mixing bown, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake; top with raspberries and chocolate curls if desired. Store in the Fridge.

Please Note: All of the Notes in the above recipe are mine. =)

If you have any questions, please feel free to ask.

Accusation: Too busy to Bake or Blog

2007-09-24T00:24:00.002-04:00

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.

2007-09-06T01:03:00.001-04:00

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??

2007-09-02T00:26:00.001-04:00

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

2007-08-22T20:17:00.001-04:00

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

2007-08-21T13:55:00.001-04:00

(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

2007-08-18T02:52:00.001-04:00

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

2007-08-15T01:56:00.001-04:00

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

2007-08-13T02:38:00.001-04:00

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

2007-08-10T00:15:00.000-04:00

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

2007-08-10T00:06:00.000-04:00

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

2007-08-10T00:04:00.000-04:00

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

2007-08-09T23:55:00.000-04:00

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.