Art of Dessert

Ambrosia Salad

2009-11-25T14:58:00.000-08:00

We're going to my in-laws tomorrow and since they're not really big on desserts, I thought I'd bring them a fruit salad. My version of Ambrosia Salad has coconut milk and instant vanilla pudding mix as a base. It's light and not too sweet, so I hope they like it :-)

Ambrosia Salad
Makes 16 servings
Allergy Note: contains dairy ingredients

1 pint heavy whipping cream
1 14-oz. can coconut milk
1 box Jello instant vanilla pudding mix (5.1 0z.)
1 16-oz. jar maraschino cherries, drained
2 20-oz. cans pineapple chunks, drained
2 11-oz. cans mandarin oranges, drained
2 cups sweetened shredded coconut

In a large mixing bowl, whip together heavy whipping cream, coconut milk and pudding mix until thickened. Mix in cherries, pineapple, oranges and shredded coconut. Refrigerate for at least two hours before serving.

Egg-Free Double Chocolate Chip Cookies

2009-11-19T11:30:00.000-08:00

Aaaaaaahhh....I love the smell of freshly baked cookies. Don't you?

I've gotten so many positive reviews from all of you who've tried and LOVED my ultimate chocolate chip cookies. I'm especially touched by the emails I've gotten from fellow mommies with egg-allergic kids. I know how hard it is to live with food allergies. But I also know how wonderful it feels to make something special for your kids that they can safely enjoy.

I just had to go back to the kitchen and work on another oh so chocolatey treat. These double chocolate chip cookies are just as melt-in-your-mouth good as the original. And if that's not good enough for you, try replacing 1 cup of the semi-sweet chocolate chips with 1 cup of white chocolate chips for triple chocolate chip cookies.

Egg-Free Double Chocolate Chip Cookies
Yields about 5 dozen cookies, 2 inches diameter
Allergy Note: contains dairy and wheat

2 cups semi-sweet chocolate chips
1 cup butter or margarine, at room temperature
3/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese, at room temperature
2 teaspoons vanilla extract
1 teaspoon instant coffee powder
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375ºF. Sift together flour, cocoa powder, baking soda and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Mix vanilla extract and instant coffee powder; add to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons (I use a small cookie scoop) onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 9 to 11 minutes. Let them cool on the baking sheet for 10 minutes before transferring.

Apple Cherry Crumble

2009-11-17T22:08:00.000-08:00

I was trying to come up with something different to make for Thanksgiving this year. And so, I decided that I was going to make a crumble instead of the traditional pie. Why? To be honest, I'm not too fond of the pie crust. I don't like making it and I don't like eating it. But I love, love, love the fruit filling and the crumb topping. A crumble makes perfect sense. And it's so quick and easy to make, which is a big requirement for me nowadays.

There was just one little issue: apple or cherry? I like apples. Hubby likes cherries. So, why not have both? Of course! The flavors go well with each other and that way everybody's happy. As for my son though, well, he likes to eat the ice cream on top. Go figure.

Apple Cherry Crumble
Makes 8 to 12 servings
Allergy note: contains dairy and wheat ingredients

1 1/2 pounds Granny Smith apples (about 5 cups), peeled and sliced 1/2-inch thick
1 can cherry pie filling (21-ounces)
1 cup all-purpose flour
1/2 cup rolled oats
1 cup brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup (one stick) butter, cold

Preheat the oven to 375 degrees F. Place apples and cherry pie filling in a 9 x 13 baking dish.

In a mixing bowl, combine flour, rolled oats, brown sugar, cinnamon, nutmeg and salt. Cut the butter into cubes and use a fork or pastry blender to mix into the dry ingredients until it resembles coarse crumbs. Sprinkle over apples and cherry pie filling.

Bake for 30 to 35 minutes until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream or whipped cream, if desired.

Macie's Birthday Cake

2009-11-08T22:00:00.000-08:00

What I love about making cakes for friends and family is that I get to be unabashedly creative. It's very liberating and I think I do my best work when I'm free to make whatever cake I dream up in my head. Luckily, I find inspiration from everything around me. I could be flipping through a fashion magazine and be fascinated by a pretty print on a dress. I might be watching a movie and be captivated by the colorful scenery. I may even find inspiration from looking at a wrought iron balcony. Once I've got an idea to go with, I just pull out my sketchbook and start drawing. Sometimes I'll draw because I'm brainstorming for a cake project and sometimes I just draw for the fun of it.

This particular cake was from a sketch I was doing for fun. I was just playing around with a whimsical pattern I made and colored it red, pink, orange and brown to give it an exotic feel. I imagined it would be a gorgeous wedding cake for couple or even a fabulous sweet sixteen birthday cake for a very lucky girl. Well, I decided to make a scaled down version for my cousin Macie. Lucky girl :-)

I used my hybrid buttercream frosting to cover the cake and pipe the borders. People always asked me how I get the sides to be so smooth. When I was learning how to frost cakes at school, I had trouble making the sides smooth too. No matter how steady I hold my off-set spatula, I could never get it to be perfect. But while I was working at a bakery, I discovered a really handy tool called a smoothing and decorating comb. Once you've frosted the cake, just hold the straight edge of the smoother next to the side, spin the revolving cake stand (or you can use a lazy susan) and the frosting will become nice and smooth.

To make the flower medallions, I used rolled fondant, a round cookie cutter and a cookie stamp. I used yellow and orange food color to paint the fondant. Then I piped chocolate ganache in the center and lightly brush it with gold luster dust. I did the same thing on the petals.

I also used chocolate ganache to pipe the scrollwork pattern on the sides. After I let the ganache firm up in the fridge, I brushed over it with a little bit of gold luster dust.

I repeated the scrollwork pattern on top of the cake. For the plaque, I use rolled fondant and a round cookie cutter. I wrote the birthday greeting with a black food color pen and finished the plaque by piping chocolate ganache around the border.

I was very pleased with how the finished cake turned out. It actually looked even better than my sketch. And most importantly, my cousin loved it :-)

Egg-Free Oatmeal Raisin Cookies

2009-10-12T19:50:00.000-07:00

I was so blown away by how well my ultimate chocolate chip cookies turned out, I just had to try the same technique on another cookie recipe. So my latest creation are these absolutely mouthwatering oatmeal raisin cookies. You wouldn't believe they're egg-free after you've tried one. Really! You'll be shaking your head in disbelief. I sure did.

Egg-Free Oatmeal Raisin Cookies
Makes about 2 1/2 dozen cookies, 3 inches diameter
Allergy Note: contains dairy and wheat ingredients

2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 tsp. ground cinnamon
1 cup (2 sticks) butter, softened to room temperature
1 cup sugar
1 cup brown sugar
8-oz. bar cream cheese, softened to room temperature
2 tsp. vanilla extract
1 1/2 cups raisins
3 cups rolled oats
1/2 cup hulled sunflower seeds (optional)

Preheat oven to 350 degrees F. Sift together flour, baking powder, salt, nutmeg and cinnamon; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Add vanilla extract to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Add in raisins, rolled oats and sunflower seeds. Drop heaping tablespoons (I use an ice cream scoop) onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 15 to 20 minutes. Let them cool on the baking sheet for 10 minutes before transferring.

Palmiers

2009-10-06T18:05:00.000-07:00

I was rummaging through my freezer yesterday when I found a package of ready-made puff pastry, lost and forgotten in the back behind some frozen peas and carrots. Hmmmm... What to do? I was a little sleep deprived and in desperate need of a sugar fix, but I wanted something quick and easy to make. I ended up making these gorgeous little palmiers (also called palm leaves) which I happily nibbled while sipping my cup of coffee.

Don't be fooled. These cookies make look fancy schmancy, but they're actually pretty simple to make. By just making a couple of folds and turns to the puff pastry, you will create a beautiful fanning effect in these sweet and buttery pastries.

Palmiers
Adapted from The Advanced Professional Pastry Chef
Yields about a dozen cookies
Allergy note: contains wheat and dairy ingredients

1 package of ready-made puff pastry dough (found in the frozen food section in most supermarkets)
granulated sugar

Let the puff pastry thaw at room temperature. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mat.

Take one sheet of puff pastry and unfold it. Generously sprinkle it with granulated sugar. Bring the left side and right side to meet in the middle then sprinkle again with sugar. Fold it in half horizontally, so the top and bottom meet then sprinkle again with sugar. Finally, fold it in half vertically like a book, so that the left side meets the right side. You should have four layers of puff pastry on one side of the palmier log. Repeat the process with the second sheet of puff pastry.

Using a sharp knife, slice the log into 1/4-inch thick cookies. Transfer onto a baking sheet and space them 2 inches apart. Bake for 5 minutes or until golden brown around the edges. Remove from the oven and carefully flip the cookies. Return to the oven and bake for another 5 minutes. Let the palmiers cool on the baking sheet before serving.

Fresh from the oven

2009-08-26T11:02:00.000-07:00

Meet the newest member of our family.
Introducing baby Matthew
Born August 17, 2009 at 8:22 a.m.
Weighing 6 pounds and
measuring 18 inches

My bun is fully baked!

2009-08-12T09:36:00.000-07:00

We've made it to the end! It's been a long and crazy journey these past nine months but it was ALL worth it. And now we're just waiting for our little baby to enter the world. I'll be taking a break from blogging for now but I'll let you know when the little one arrives.

Thank you so much for taking the time to read my blog and trying out my recipes :-)

Have fun making desserts!

Rianne

Mom's Banana Cake

2009-08-02T22:30:00.000-07:00

Out of all the recipes my mom gave me, this is the one I cherish the most. Whenever I bite into this moist, delicious cake I'm immediately transported back to my childhood. I close my eyes and I remember riding my bike around the neighborhood with my friends, climbing trees and making mud pies in the backyard. And when I return home from my adventures, the sweet aroma of my mom's banana cake would welcome me back.

Today, I have one more very special reason why I love this cake. It was the very first recipe I modified when my son was diagnosed with multiple food allergies. I made it just in time for his 2nd birthday. It was a proud moment for me to watch him enjoy a slice of his own birthday cake. Now that he's outgrown his milk and wheat allergies, I've been able to make an egg-free version for him by simply replacing the eggs with 1 tablespoon of Ener-G Egg Replacer.

This cake is so simple to make, you just mix everything in a bowl. You don't even need to use a mixer. So whenever you have overripe bananas lying around, transform them into this delectable treat and I'm sure it will become a family favorite in your home as well.

Banana Cake
Makes 24 servings.
Allergy Note: contains eggs, wheat and dairy

2 1/2 cups all-purpose flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 large eggs *
2/3 cups vegetable oil
2/3 cups evaporated milk
2 cups mashed bananas, about 3 to 4 medium-sized ones (add 2-3 tsp. lemon juice to prevent browning)
1 tsp. vanilla extract

*for the egg-free version, replace eggs with 1 tablespoon of Ener-G Egg Replacer (found in healthfood stores)

Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 inch pan. (You can also use a muffin pan to make cupcakes)

Sift together flour, sugar, baking powder, baking soda and salt in a medium bowl. Set aside. In a large bowl, combine eggs, vegetable oil, evaporated milk, bananas and vanilla extract. Add the dry ingredients to the wet ingredients. Mix till combined. Pour into prepared pan.

Bake for 25-30 minutes until golden brown or until a toothpick inserted in the center comes out clean. Cool completely before cutting and serving.

Race Car Cake

2009-07-26T09:48:00.000-07:00

I made this cake for my nephew's 5th birthday earlier this year. It was inspired by the cake I made for my son last year (see below). When my cousin asked me to make a race car cake, I was thrilled, but there was only one problem...I had to figure out how to ship the cake from California to Philadelphia. I was always reluctant about shipping cakes (even fake ones) because there's just soooo many things that could go terribly wrong. But I figured, I'll go ahead give it a try and see what happens.

I decided to make the car cake out of rice krispie treats, just like the Lego Cake I made a few months ago, so it'll be easier to ship. Again, since I've got a bun in the oven, my sweet husband helped me (what a guy!). My cousin was going to order a sheet cake from a local bakery and place the race car on top of it. I took a Wilton 3-D Cruiser Pan, lined it with plastic wrap and packed it with the rice krispie treats. When I unmolded it, I spread a thin layer of buttercream and covered it with red rolled fondant.

I cut three long strips of fondant and placed them on top of the hood, the roof and the trunk of the car. I brushed clear alcohol (lemon extract or vodka) on the strips to glue them to the car cake.

I used petit four cutters to make the headlights. I made the grill by cutting thin strips of fondant (see fondant scrolls post to learn an easy way to cut strips) and used a small round cookie cutter to make the "5" logo (see simple and easy monogram post). I painted the pieces with silver luster dust and a black food color marker.

I colored the wheels, windshield and windows with a black food color marker.

I used two different sizes of round cookie cutters to make the rims of the wheels. I painted the rims and spokes with silver luster dust and made the lug nuts by pushing the black food color marker into the fondant.

I used the same fondant scrolls and simple and easy monogram techniques to make the bumper and license plate.

The good news: the cake made it to Philly in one piece.
The bad news: the bubble wrap I used to cushion the box left bumps all over the fondant :-(
I'm not sure if I packed it too tightly or if the fondant softened while in transit, but I don't think I'll ship another cake across country until I figure out a better way to package it.

A Tale of Two Cookies

2009-07-08T13:42:00.000-07:00

From left to right: Coconut-Almond and Chocolate Chip Cinnamon Cookies

My due date is fast approaching and I've been crazy busy trying to get ready for my little bundle to arrive. Can you say nesting? It must be contagious because my husband is doing the same thing. For the past few weeks, while I've been cleaning and organizing around the house, he's been rounding up our son's old baby stuff from the garage and assembling baby furniture. Oh yes, I got very emotional the first time I saw the crib. I never thought we'd be going through this again. I feel very blessed.

In the meantime, my oven's been neglected and I think it's starting to get depressed. So I thought I'd bake up some cookies for the sweet folks at my doctor's office. I made a double batch of my simple shortbread cookies and added different flavors to each batch.

I had an extra bag of shredded coconut from my macaroon experiment so of course I used it for my first batch. I also found some sliced almonds in the pantry. I was thinking about making some almond croissants but I got lazy so I decided to add the almonds with the shredded coconut. Waste not, want not. As for the second batch, you can't go wrong with chocolate. Everybody loves chocolate, right? I tossed in some chocolate chips and I was going to add some dried cranberries but decided to add cocoa powder and cinnamon instead.

The verdict: they really liked both flavors. My doctor even said he kept his box of cookies to himself. Good thing I gave the staff their own box :-)

Hmmm...what other flavor combination can I try out next?

UPDATE (7/14/09): Tried two other flavors: Cranberry-Chocolate-Almond and Apricot-Orange-Chocolate.

Apricot-Orange-Chocolate Cookies. I used a cookie scoop for these cookies and lightly pressed them down.

Shortbread Cookies
Allergy Note: contains wheat, milk and tree nuts
Makes about 4 dozen cookies, 2 dozen of each flavor

3 cups all-purpose flour
1 tsp. salt
1 1/2 cup butter, room temperature
1 cup sugar
2 tsp. vanilla extract

for Coconut-Almond:
1 cup sweetened shredded coconut
1 cup slice almonds

for Chocolate Chip Cinnamon:
1 tsp. cocoa powder
2 tsp. ground cinnamon
1 cup chocolate chips

for Cranberry-Chocolate-Almond:
1/2 cup dried cranberries
1/2 cup mini chocolate chips
1/4 cup chopped almonds

for Apricot-Orange-Chocolate:
1/2 cup chopped dried apricots
1/4 cup chopped dark chocolate
zest from 1 orange
zest from 1 lemon
1/2 tsp lemon extract

Directions:

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone baking mat.

In a medium mixing bowl, sift together flour and salt. Set aside.

Using a separate mixing bowl and an electric mixer, cream butter and sugar till smooth. Add vanilla extract. Stir in the flour mixture and mix until combined. Divide the dough in half. Pick a flavor combination to add to each half.

You can either roll the dough into logs, chill them for an hour, then slice and bake them (see chocolate chip cinnamon cookie above); OR use a small cookie scoop and bake them right away (see coconut almond cookie above). Bake for 20 minutes or until lightly brown. Cool completely.

Jackfruit-Coconut Macaroons

2009-06-07T18:32:00.000-07:00

Here's an exotic twist to the Egg-Free Macaroons I made last year. Jackfruit is a tropical fruit commonly found in Southeast Asia. It has a spiky green exterior, similar to a durian, and the seeds inside are surrounded by a yellow fleshy fruit that is sweet and crunchy.

For this recipe, I used canned jackfruit in syrup. They're mostly sold in Asian supermarkets and specialty stores.

Jackfruit-Coconut Macaroons
makes about 3 dozen
Allergy note: contains wheat and dairy ingredients

14 oz. bag sweetened flaked or shredded coconut
3/4 cup all-purpose flour
1/8 tsp. salt
14 oz. can sweetened condensed milk
1 cup canned jackfruit in syrup, drained and chopped

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mat

In a large bowl, combine sweetened flaked/shredded coconut, flour and salt. Pour in sweetened condensed milk and chopped jackfruit. Mix until combined. Drop tablespoonfuls (or use a cookie scoop) onto the cookie sheet. Bake for 15 to 20 minutes or until golden brown. Let cool completely before removing from cookie sheet.

Lemonade Stand Award

2009-05-27T12:31:00.000-07:00

Awww...this is sooo sweet! My very first award. Thank you Sandy from Sandy's Stamp N' Stuff for giving me the Lemonade Stand Award. I'm so touched. Thank you, thank you, thank you :-)

What I love about this award is that I get to nominate and give recognition to fellow bloggers who've inspired me with their great attitude and gratitude.

Here are rules to this this cool award and they're easy:

1. Comment on this blog.

2. Copy the award logo for your own blog.

3. Nominate 5-10 blogs you feel show great attitude and gratitude.

4. Link to your nominees within your blog post.

5. Comment on their blog to let them know they've received the award.

6. Lastly, link back to the person who gave you the award to show your appreciation.

And here are my nominees:

1. Kelly - for sharing her recipes and her story about raising a child with food allergies. Thank you for making me feel like I'm not alone in this day-to-day challenge. I've learned so much from reading your blog.
2. Libby - also for her recipes and her story about raising a food allergic child. Thank you for connecting all of us moms with food allergic kids and sharing helpful resources to us.
3. Helen - for her awesome Macarons 101 tutorial and inspiring me with her fabulous desserts. If only I could be as awesome as you. I can only dream. (sigh)
4. David - for his fantastic blog about his sweet life in Paris. Thank you for tempting me with all your French desserts and making me smile with your funny stories about living in Paris. You make me want to pack up my bags and move to Paris :-)
5. Deeba - for sharing her mouthwatering sweet and savory recipes. I'm getting hungry right now just thinking about your blog. lol
6. Melody - for her passion and enthusiasm for making desserts. Thank you for posting your incredible cake creations, gorgeous desserts and awesome tutorials.
7. Louise - for her incredible blog about cake decorating, recipes and sugarcraft. Her blog is very informative and I've learned so much about the art of cake decorating from her. Thank you Louise for sharing your knowledge with the rest of us :-)

Fudgy Egg-Free Brownies

2009-05-20T12:30:00.000-07:00

I was searching online for an egg-free brownie recipe and the first one that came up was from allrecipes.com. There were a lot of positive reviews for it so I thought I'd give it a try. It's quite an interesting technique. The first step is to cook flour and water in a saucepan until thick. This was a little strange because, if I remember correctly, this is exactly how I made paste when I was a little kid. I even read the recipe twice to make sure I was following it correctly. Hmmm, let's see how this turns out...

Well, the resulting brownie was suprisingly good. It was light and cakey, which isn't exactly the way I like my brownies, but nonetheless I was impressed. I made some slight adjustments to this original recipe so I could turn it into a fudgy, chewy brownie.

Fudgy Egg-Free Brownies
Allergy note: contains wheat and dairy

1/3 cup all-purpose flour
1 cup water
1/2 cup butter
1/4 cup vegetable oil
2/3 cup unsweetened cocoa powder
1 1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon honey
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F. Line a 9x13 inch pan with aluminum foil. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.

In a small saucepan, melt butter. When butter has melted, add the oil and cocoa powder; mix until smooth; set aside to cool. Beat the sugars, vanilla and honey into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Spread evenly in the prepared pan.

Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with some moist crumbs attached (it's okay if the toothpick looks moist but no wet batter should be clinging to it). Cool completely then flip the brownie over to a cutting board. Peel off the aluminum foil and cut the brownie into bars.

Lego Birthday Cake

2009-05-01T12:03:00.000-07:00

Every year, I look forward to making my son's birthday cake. Just to see the huge smile on his face when he sees his cake for the first time....WOW! That does it for me. I've made some pretty awesome cakes, but nothing gives me more pride and joy than the ones I make for him. What can I say? It's a mommy thing :-)

My son LOVES legos, so this year I wanted to make him a cake that looked like a huge lego block. But since I'm pregnant and can't really stay on my feet for too long, I asked my husband to help me out. To make it easier and less stressful, I opted to do a rice krispie lego cake for display and red velvet cupcakes for serving. My husband made the rice krispie cake and I made the cupcakes and decorations. As always, I made some egg-free chocolate cupcakes for my son.

Hubby made two batches of rice krispie treats and firmly packed them into two greased 1/4 sheet cake pans. When the rice krispies treats were set, he unmolded them and pressed the two pieces together. He spread some buttercream frosting on the cake to smooth out any gaps and covered the entire block with red rolled fondant. Not bad for a rookie, eh?

I used a round cookie cutter and a red food coloring pen to make this lego logo. I waited for the rolled fondant to dry a little before I wrote on it.

I made these little lego decorations for the cupcakes. I cut out squares that were about 1 x 1 inch and used a round piping tip to make the tiny circles. I attached each circle with some lemon extract.

There were 3 dozen cupcakes in all. Half of them had a red lego and the other half had a blue lego. The kids (and quite a few adults) had fun eating the little legos on top of the cupcakes. At first, they weren't sure if they were edible, but as soon as I told them they were, they just gobbled them up.

By the end of the party, both the lego block cake and the cupcakes were practically gone. We decided to cut the lego block into large pieces and give them to our guests before they left.

Fresh Fruit Strudel

2009-04-07T14:08:00.000-07:00

One of my fondest memories growing up was going to Hans and Harry's Bakery and picking up a fresh fruit strudel. The ride home was sheer torture because as soon as we got into the car, the sweet aroma of buttery pastry would swirl around me and make my mouth water. It took every bit of restraint for me not to open the box and pluck a strawberry right off. If you've ever tasted their fruit strudel, you know exactly how I feel (if you haven't, I strongly recommend that you do). Admit it, you've thought about taking a strawberry (or two) before making it home.

Years later, I was lucky enough to work there and learn how to make these delicious strudels. No, I'm not going to divulge their recipe (are you kidding me?), but I will offer up my homemade version. It's almost as good as the original and the best part is you can customize it to your heart's desire. You can even munch on a few strawberries and no one will ever know. It's okay. I won't tell.

Fresh Fruit Strudel
Allergy note: contains wheat and dairy

puff pastry:
1 package of frozen puff pastry dough
turbinado sugar (Sugar in the Raw) or light brown sugar

cream filling:

4 Tbsp. water

1 envelope unflavored gelatin (1/4 ounce or 7.2 grams)

2 cups whipping cream, cold

1 8-oz. package cream cheese, room temperature

1/2 cup granulated sugar

1/8 tsp. salt

1 tsp. vanilla extract

fruit toppings:*
peaches
strawberries
blueberries
kiwi fruit

seedless raspberry jam
powdered sugar

*Fresh fruits that are in season work best, but if they're not available or limited, you can use canned or frozen fruits instead. I used canned peaches and frozen blueberries myself :-)
If you're going to use frozen blueberries, put them on the fruit strudel while they're still frozen - they'll be too messy to handle if you let them thaw first. Don't worry, they'll be at room temperature by they time you're ready to serve it.

To prepare the pastry:
Preheat oven to 400 degrees F. Let the puff pastry thaw at room temperature (about 40 minutes). Brush a little bit of water along each side of the puff pastry and fold about 1/2 inch inward. Press and seal the edges. Brush on top of the edges with a little water and sprinkle with turbinado sugar. Dock with a fork and bake for 15 to 20 minutes or until golden brown. Let it cool completely before assembling the fruit strudel.

To make the cream:

In a small bowl, sprinkle the unflavored gelatin over the water. Let the gelatin bloom for a few minutes (it will absorb some water and swell up a bit). Add 1/4 cup of the whipping cream and microwave for a minute or until the gelatin is completely dissolved. Set aside.

Whip the cream cheese then add the whipping cream, sugar and salt in a mixing bowl. Whip to soft peak stage. Add gelatin mixture and vanilla. Continue to whip to stiff peaks.

To assemble the fruit strudel:
Spread some seedless raspberry jam on the bottom of the puff pastry. Spread a layer of cream filling and top with fruits. Sprinkle with powdered sugar just before serving.

NOTE: Instead of powdered sugar, you can brush a nice shiny glaze on the fruit strudel. Just mix together some apricot jam or preserves with a tiny bit of water. Heat in the microwave for a minute or so until melted. Let it cool then use a pastry brush to lightly glaze the strudel.

Fruit S'mores

2009-03-30T14:29:00.000-07:00

Strawberry S'mores

Okay, so this isn't exactly revolutionary, but I thought since it has become a family favorite, it was worth mentioning. This is a quick and easy treat that I like to put together when I'm short on time and need something sweet to eat. Basically, you add slices of fruit inside a s'more and voila ... you've got fruit s'mores. Just pop them in the microwave for a few seconds and you're done.

Banana S'mores

You can really get creative with flavors: just run wild with it. Other fruits you can try are raspberries, blueberries, apples, cherries, pineapples, pears, apricots and shredded coconut. You can also spread some strawberry jam, lemon curd, orange marmalade, nutella, peanut butter, Sunbutter or almond butter on the graham cracker for another layer of flavor.

Orange S'mores

Fruit S'mores
allergy note: contains wheat and dairy

graham crackers (plain, cinnamon or chocolate)
chocolate bar or chocolate chips (milk, dark, semi-sweet or white chocolate)
marshmallows (regular or mini)
slices of fruit (see suggestions above)
jam or nut butter (optional)

Line a microwave-safe plate with graham cracker squares. On each graham cracker, place some chocolate and marshmallows. Microwave for 15 to 20 seconds or until the marshmallows begin to puff. Place slices of fruit on top of the soft marshmallows then cover with another graham cracker square (if you want, you can spread jam or nut butter on the graham cracker before placing it on top).

Food Network Challenge: Last Cake Standing

2009-03-19T10:46:00.000-07:00

Pastry chef Elisa Strauss of Confetti Cakes
(Photo courtesy of Food Network)

Everyone, set your DVRs to record. The Super Bowl of cake competitions is finally here! Watch your favorite all-star pastry chefs compete in an extreme four-round cake competition. This is gonna be GOOD! I can't wait to watch this.

Thank you Food Network for sharing this press release and photo with me :-)

UPDATE (3/29/09): To watch video footage of The Last Cake Standing and other Food Network Challenges, please visit the Food Network Challenge page.

‘FOOD NETWORK CHALLENGE’ CHAMPS BATTLE FOR TOP CAKE TITLE

Special Four-Week Stunt “Food Network Challenge: Last Cake Standing” Premieres April 5^th at 8pm ET/PT

NEW YORK – March 5^,, 2009 – Since 2005, Food Network Challenge has captivated viewers with exciting food battles from around the country. Now in it’s first-ever elimination-style competition, Food Network Challenge: Last Cake Standing, six Challenge all-stars vie for the title of “Best Cake Artist in America.” Premiering Sunday, April 5^th at 8pm ET/PT, the series throws the pastry chefs into a grueling four-round cake competition. The Challenge alumni will be thrown a number of difficult tasks, from creating one-of-a-kind wedding creations to undergoing a 24-hour cake-making marathon. Each week the judges eliminate one cake artist, and the winner takes home the biggest prize in Challenge history: $50,000! Challenge emcee Keegan Gerhard serves as host and notable pastry chef Patrick Coston and famed cake designer Kerry Vincent lead the judging panel.

“Last Cake Standing super- charges our popular Food Network Challenge series to make it the toughest, longest, most extreme cake competition ever,” said Bob Tuschman, Senior Vice President, Programming and Production. “Viewers will be amazed, not just at the brilliant creations, but at the fierceness of the competition. Who knew cake decorating was an extreme sport?"

The six Challenge all-stars are: Michelle Bommarito (Ferndale, MI), Courtney Clark (Ann Arbor, MI), Mary Maher (Chicago, IL), James Rosselle (Los Angeles, CA), Elisa Strauss (New York, NY), and Bronwen Weber (Dallas, TX). Food Network Challenge: Last Cake Standing was shot in Denver, CO.

Episodes include:

Episode 1 - Premiering Sunday, April 5^th at 8pm ET/PT

In the premiere of Food Network Challenge: Last Cake Standing, six enthusiastic Challenge all-stars receive their first task: illustrate one aspect of their lives through cake! The action-packed competition begins with surprise instructions to move into their kitchens and immediately start creating their signature cakes. At the elimination ceremony, a curveball shocks the competitors when they, instead of the judges, are told to eliminate the first cake artist.

Episode 2 - Premiering Sunday, April 12^th at 8pm ET/PT

The five remaining competitors take a field trip to Denver’s City Hall where they embark upon an exciting, but complicated challenge: create a top-notch wedding cake in only eight hours. The competitors serve as wedding ceremony witnesses and consult with the newlyweds before completing impromptu cake sketches. The judges reveal the next elimination and the winning cake is served at the reception that very night.

Episode 3 - Premiering Sunday, April 19^th at 8pm ET/PT

The competition heats up when the four remaining competitors design over-the-top cakes based on an original superhero, decked out with extreme elements like moveable parts and fireworks. Hours before the competition, they are divided into teams and required to combine their cake designs. The winning team advances to the finale, and the losing duo faces off in an intense, 30-minute “cake-off” to determine who will move on and who will go up in smoke!

Episode 4 - Premiering Sunday, April 26^th at 8pm ET/PT

The final three competitors endure a 24-hour cake-making marathon – the longest competition in Challenge history! The finalists create a unique five-foot birthday cake for a set of sextuplets. Upon completion, they must transport their cakes 20 miles to the birthday party. Strategy, endurance and skills are tested and one talented cake artist is finally crowned the winner!

SunButter Cookie Candy

2009-03-18T18:04:00.000-07:00

Here's another peanut-free treat for my peanut-free son. I took Paula Deen's recipe for Georgia Cookie Candy and replaced the peanut butter with sunflower seed butter. On a previous post, I mentioned how delighted I was when I discovered SunButter at my local grocery store. I recently found it at my neighborhood Target store as well. This is truly a perfect alternative to peanut butter and unlike other products I've used, Sunbutter is made in a peanut-free facility. If you don't have any nut allergies, you might want to experiment and try this recipe with almond butter or cashew butter (Clotilde from Chocolate and Zucchini has a quick and easy recipe for cashew butter that's worth trying).

I made a few adjustments to the original recipe. I actually prefer using whole graham crackers and breaking them into little pieces rather than using graham cracker crumbs. I also added sunflower seeds into the melted chocolate to give it an interesting texture. Have fun with this recipe. Instead of graham crackers, why not try some cookies or dry cereal, maybe add some dried fruit, mini marshmallows or chocolate chips.

These candies are so incredibly easy to make. I can whip these up quickly and keep them in the fridge for whenever I need a sweet treat for my son (and for me too). You can also cut them into bite-size pieces and place them in a beautiful candy box for a nice homemade gift to give someone.

Roasted sunflower seeds

SunButter Cookie Candy
Recipe adapted from Paula Deen's Georgia Cookie Candy
Allergy note: contains dairy and wheat ingredients

1 cup (2 sticks) butter or margarine, softened
1 cup SunButter sunflower seed butter
1 cup roasted sunflower seeds
3 cups confectioners' sugar, sifted
2 cups graham crackers pieces
1/4 tsp salt
1 1/2 cups semisweet chocolate chips

Line a 13 by 9 by 2-inch pan with foil. Set aside.

Using the paddle attachment in a stand mixer, combine the butter, SunButter, 1/2 cup sunflower seeds, confectioner's sugar, graham cracker pieces and salt into a mixing bowl. If you don't have a stand mixer, you can mix it by hand. Mix until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.

Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Mix in the remaining 1/2 cup of sunflower seeds. Spread evenly over the cookie layer with a spatula. Chill for several hours.

When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

There's a bun in my oven

2009-03-12T12:03:00.000-07:00

I'm thrilled to announce that my husband and I are expecting our second child this summer. It's been a long, emotional road leading to this point and I can't even begin to express how grateful and blessed I am to be carrying this baby. I had a difficult pregnancy the first time around, so I'm gonna be smart and take it easy this time. Which means I'm not gonna be baking as much as I'd like.

I'm gonna keep blogging, just not as often as before. Of course, things will slow down once the little one arrives. Maybe I'll venture into more no-bake desserts or quick and easy treats; basically anything that cuts my prep time in half so I'm not on my feet so much. I've also got some desserts from days past that I didn't get a chance to post, so I finally have the time to sit down and write about them as well.

Thank you for taking the time to read my blog and trying out my recipes. I love hearing from all of you and checking out your blogs. I do read your e-mails and I try my best to reply to them as quickly as possible.

Thank you again for your support and have fun making desserts!

Rianne from Art of Dessert

My Red Velvet Valentine

2009-02-09T13:21:00.001-08:00

To all my red velvet cake fans out there...this one's for you.

What is it about red velvet cake that makes people's hearts go pitter-patter? Is it the rich red hue of the cake? Is it the combination of light chocolate cake and cream cheese frosting? Who knows.
All I know is that ever since I started making this cake, I've pretty much stopped making my other cake flavors. This is the ONLY cake my friends and family ask for over and over again.

What is red velvet cake? Well, my best description would be it's a moist vanilla cake with a hint of chocolate. It's tinted red and typically covered with cream cheese frosting. It's not clear where the cake originated from but it's been very popular in the southern part of the United States for decades. I think the recent buzz surrounding red velvet cake has to do with all the celebrity weddings and the fact that Oprah featured the cake in O magazine.

I started making this cake last year when my cousin asked me if I could make a red velvet cake for his wedding. I tried several recipes from books and online, but I wasn't very happy with any of them. So I finally decided to create my own recipe.

I strayed a little bit away from the traditional ingredients used in red velvet cake, but I found that these changes made a big difference in the taste and texture of the cake. I used butter instead of oil because, honestly, it tasted better. I initially started using buttermilk but I switched to whole milk vanilla yogurt because it was less tangy yet it made the cake just as tender. Lastly, I completely omitted vinegar because I felt that the yogurt had just enough acidity in it for the baking soda to react with.

I hope you and your loved ones fall in love with my red velvet cake just as much as my friends and family did.

Red Velvet Cake
Allergy note: contains eggs, wheat and dairy

1 1/2 cups butter, softened to room temperature
2 1/4 cups sugar
3 large eggs
1 1/2 cups vanilla yogurt
1 ounce red food coloring (liquid or gel)
1 1/2 tsp. vanilla extract
3 1/4 cups flour
3 Tbs. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.

In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans. Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.

Cream Cheese Frosting

Alllergy Note: contains dairy ingredients

16 oz. (two 8 oz. bars) cream cheese, cold

1 cup butter (2 sticks), softened to room temperature

2 tsp vanilla extract
2 tsp lemon extract (optional)

7 cups powdered sugar, measure then sift

With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Wedding Monogram

2009-02-05T09:57:00.000-08:00

I was asked about this monogram that I made for my cousin's wedding cake, so I thought I'd do a step-by-step tutorial on how to make it.

Here are the materials you'll need to make this wedding monogram:

- fondant rolling pin
- plaque cutter
- clear alcohol (i.e. lemon extract or vodka)

- rolled fondant

- rectangular cookie cutter

- monogram template
- gold luster dust
- paintbrush
- pizza cutter

Roll out a piece of fondant to the desired thickness and cut out the plaque using the plaque cutter.

Make a monogram template to fit inside the plaque. You can look up font types online for ideas. I chose one that I could easily copy freehand on a piece of lined paper. You can also just print a pretty font from your computer.

Roll out a piece of fondant and cut out a rectangle. Use the pizza cutter to cut thin strips of fondant.

Drape the strips of fondant over the monogram template. Allow to dry slightly before transferring onto the plaque.

Brush the backside of the letters with clear alcohol before transferring onto the plaque.

Mix the gold luster dust and clear alcohol. Paint the letters and allow to dry before attaching the monogram onto the cake.

Good Morning Croissants!

2009-01-17T17:00:00.000-08:00

These buttery, flakey, oh-so-good and crunchy almond croissants are, I think, the best way to start your day. Just imagine yourself sitting there, sipping some coffee and enjoying this heavenly pastry. Now isn't that a beautiful image or what? One bite, just one bite, and I know you'll be hooked.

I learned how to make these almond croissants back in pastry school. Chef Yves shared this recipe with us after a lesson in making classic butter croissants. We gathered up all the leftover croissants from the day before and transformed them into these tantalizing beauties. Oh, I could still remember the rolling rack filled with trays and trays of these sweet babies. (sigh)

Nowadays, I just buy croissants from the bakery or the supermarket and let them dry out for a day or two. When I'm lucky, I find day-old croissants for half the price, which saves me time and money :-)

Instead of powdered sugar, you can try drizzling glace icing, melted chocolate or caramel sauce on top of these almond croissants. Mmmmm!

Almond Croissants

Allergy Note: contains eggs, tree nuts, dairy and wheat
makes 1 dozen

1 dozen day-old butter croissants

simple syrup:

1 cup sugar

1 cup water

filling:

1 cup (2 sticks) butter, softened to room temperature

4 large eggs
1 cup plus 2 tablespoons sugar
1 3/4 cups finely ground almonds *

powdered sugar

sliced almonds

*If you can't find ground almonds, you can buy sliced or slivered almonds and pulse them in the food processor until they have the same texture as corn meal.

Preheat oven to 350 degrees F.

To make the simple syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Set aside to cool.

To make the filling, cream butter and sugar till light and fluffy. Add eggs one at a time then pour in the ground almonds.

To assemble, cut the croissants lengthwise and brush them with simple syrup. Spread about 2 to 3 tablespoons of filling inside each croissant. Place the sliced almonds in a shallow bowl or pie plate. Spread a thin layer of filling on top of the croissants and press them into the sliced almonds. Place the almond croissants on a baking sheet lined with parchment paper or silicone baking mat. Bake for 15 to 20 minutes or until the sliced almonds are golden brown.

Let cool completely. Dust the almond croissants with powdered sugar.

Celebrating with Champagne Truffles

2008-12-28T16:53:00.000-08:00

What could be more indulgent than this? I took my favorite champagne and made it into truffles! Oh yeah... Let's ring in the New Year!

I put a couple of these champagne truffles in the goodie boxes I made for Christmas. They're so smooth and luscious that the flavors will just melt into your tongue as soon as you bite into them. I especially love the fruity notes of Moet and Chandon, and Grand Marnier just seems like the best pairing for it.

For the ultimate indulgence, you can make a Champagne Truffle Torte. I made this one for my cousin's birthday. It's four layers of chocolate cake, filled with three layers of champagne truffle filling and frosted with chocolate buttercream. Now that's what I call a celebration cake!

The best part about making these champagne truffles is I always have just enough bubbly left over to drink and enjoy :-)

Champagne Truffles
Allergy Note: contains dairy
makes about 60 truffles

truffle filling:
3 1/2 cups semi-sweet chocolate chips
1/4 cup butter
3/4 cup champagne (I use Moet et Chandon White Star NV)
1/4 cup honey
1/4 cup liqueur (I use Grand Marnier)

coating:
1 to 2 cups3 to 4 cups powdered sugar
semi-sweet or bittersweet chocolate chips

NOTE: If you can get your hands on some Ghirardelli or Guittard chocolate chips, I find that they have a smoother texture that works great for truffles.

For the truffle filling: place chocolate chips in a large bowl and set aside. On low heat, melt together butter, honey, champagne and liqueur in a saucepan. Pour over chocolate chips and stir until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or until the mixture is slightly firm.
Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.

For the coating: Sift half of the powdered sugar on a cookie sheet and keep the other half in the sifter. Set aside. Melt chocolate chips in a double boiler; stir until smooth. Place the cookie sheet of naked truffles on your left, the bowl of coating chocolate in front of you, and the cookie sheet with powdered sugar on your right. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the powdered sugar on your right. Sift more powdered sugar over the truffles and let the coating chocolate set before transferring the truffles.
You can store the truffles in an airtight container in the refrigerator.

Crema de Fruta

2008-12-24T20:35:00.000-08:00

Here's another one of my favorite Filipino desserts. It's called crema de fruta (which translates to "fruit cream") and it's what I'm making for our family gathering this Christmas. I'm not sure why this dessert is so synonymous with the holidays, but why ask why? All that matters is it's sooooo good! There are so many variations of this dessert but the one I'm familiar with is a sponge cake layered with stirred custard and fruit cocktail and topped with unflavored gelatin.

My mom gave me a recipe for crema de fruta a long time ago but it only had instructions on how to make the custard and fruit gelatin - not the cake. She told me that when she makes it, she just goes to the local bakery and asks to buy a sheet of sponge cake, the same kind that's used to make jelly rolls. This saved her time baking, especially during Christmas when there's so many activities going on.

I decided to use a hot milk sponge cake for my version of crema de fruta because it's quicker and easier to make than traditional sponge cake. If you're really short on time, you can just buy the sponge cake at a local bakery like my mom did. Ladyfingers or pound cake are good substitutes as well. I also added a little cake syrup, a secret ingredient that most pastry chefs use to keep cakes moist. It's basically simple syrup that you add flavored liquers like Grand Marnier or kirsh.

Merry Christmas! Maligayang Pasko! Joyeux Noel!

Crema de Fruta
Allergy Note: contains eggs, dairy and wheat

sponge cake:
1 cup flour
1 tsp. baking powder
2 large eggs
1 cup sugar
1 cup milk
2 Tbsp. butter
1/2 tsp. vanilla extract

cake syrup:
1/4 cup sugar
1/4 cup water

custard:
1 cup sugar
1/2 cup flour
3 cups milk
4 egg yolks
1/4 cup butter
1 tsp. vanilla extract

30 oz. can of fruit cocktail in heavy syrup
1 Tbsp. unflavored gelatin

To make the sponge cake:
Preheat oven to 350 degrees F. Grease and flour a rectangular glass baking pan (I used an aluminum pan because sometimes I forget to bring back my baking pans during potlucks or family gatherings). Sift the flour and baking powder together. Set aside. In a mixing bowl, beat the egg yolks until thick then slowly add the sugar. Continue mixing until light and fluffy. Gradually add the flour mixture.
In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted. Slowly pour into the batter; mix until combined. Pour into prepared pan then bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.

To make the cake syrup:
Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle lightly over the sponge cake.

To make the custard:
In a saucepan, combine sugar, flour and milk. Cook in medium-high heat, whisking constantly, until it thickens. Pour some of the mixture over the egg yolks and mix together till combined. Add the egg yolk mixture to the saucepan. Cook for a few more minutes then remove from heat.
Stir in butter and vanilla extract. Pour over the sponge cake. Let cool.

In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top. Let the gelatin "bloom" (absorb liquid and expand) before mixing it in to the fruit cocktail. Microwave for 30 seconds to 1 minutes to melt the gelatin. Pour over the custard.

Refrigerate for at least 2 hours before serving.