These Peas are Hollow

CH-CH-CH-Changes

2012-01-17T18:11:00.015-06:00

I promise that this will be the only post title this year that references a David Bowie song...

Another January has rolled around, and yet again I find myself in a complete state of change. Pastry school is complete, I officially put in two weeks notice at my serving job, and work at the bakery has exploded (in a good way). In about a week I will be working just ONE job for the first time in a few years, no balancing schedules, no classes, no homework, no job searching, I can finally breath a sigh of relief.

More importantly, I will finally have some free time back in my life. Time to spend with the ones I love, time to spend on myself, and time to spend in the kitchen. MY kitchen. My blog posts no longer will be dictated by what I was making that week in class, or what I was able to snag from the community shelves at school (though I will miss that benefit).

With all the craziness of finals and the holidays, somehow I still found a bit of time to make a few cakes for freelance clients and thought I'd share them with you now.

The first one that you see in the post was actually my final project for pastry school. We basically had free range on our cake, it just had to be 3 tiers. I have lusted after the gray and yellow color scheme for quite a while now, and jumped at the chance to finally use it on a cake.

This next cake was made for a dude. I had never made a cake for a guy before, and his mother who bought it for him asked me to make a 'manly' cake. I have a tendency to put flowers on everything so this was a tricky one. I decided to go with a neutral color theme and try out the plaid trend that I keep seeing everywhere. Overall, I think it was a success, he wasn't embarrassed to be photographed with it at dinner, and enjoyed eating it even more.

Lastly, a very special request. This cake was for a golden birthday (dude cake #2). The birthday boy and his wife apparently have some inside joke about hostess cupcakes, I didn't press for information, but so much so that they served the treats at their wedding. I was asked to make a giant golden hostess cupcake. So that's what I did.

Here's kicking off a new year. New goodies, new topics, new experiences, new routine, new directions. Happy 2012 everyone.

Blue Christmas

2011-12-09T13:33:00.001-06:00

Its almost as if I willed it to snow last night by making tons of teeny tiny snowflakes out of gumpaste. Is that possible? I wonder what else I could use this power for....

It FINALLY snowed last night. I have been having a little trouble getting into the Christmas spirit with the warm and/or dreary weather this month. The minnesota girl in me craves snow as soon as mid-november hits, and this year has been a huge disappointment so far. Maybe thats why I made a blue cake last night, I think I need to start making big white fluffy cakes with mounds of snow piled on top. It will be like my own personal voo-doo cake, used for good, not evil. Unless you hate snow I guess. Sorry in advance.

I made this cake in my second to last (yay!!) cake decorating class last night, and this morning, instead of bearing down and finishing my final costing project (booooring) I decided to make some matching cupcakes! Lucky for you, I actually took some step by step pictures so you can see how I made the toppers. No, I did not freehand pipe those snowflakes, you think I am THAT crazy? Here is an easy way to get your template transferred onto your fondant to pipe over so you can get a clean, consistent design.

First, roll out your fondant to your desired thickness, I usually go to about 1/16 inch, pretty thin for these.

Cut out your circle, and make sure to dust a good amount of powdered sugar underneath it so it doesn't stick to your work surface. Peel the excess fondant away.

Take your paper template (that you already had cutout, because you are more prepared than I am) and gently press it into the fondant circle.

Use the pads of your fingers to gently rub all of the edges so you get a nice clean imprint. Don't press too hard or you will distort your circle and you run the risk of the paper sticking to the fondant.

Carefully peel away the paper and you are ready to pipe your design.

I used a 00 tip to pipe, I wouldn't go much bigger than a 0 or 1 if you are doing something this small and intricate. Also, I used buttercream to pipe because it's what I had on hand, but you could also use royal icing, you would probably get better line quality that way.

Don't worry if you mess up a little, just let the frosting dry for a few seconds then gently scrape it off with a gumpaste tool or exacto knife.

You can skip this next step if you want, but I think adding a few small sprinkles, strategically placed, makes for a nice finished clean look. Plus the sprinkles hide the ugly corners. Not that you'd have ugly corners, but if you did, this would help.

If your hands are naturally always sweaty like mine, you should just be able to press your finger into each sprinkle and gently press them into the buttercream. You can also use a tweezers if you are a rockstar like that.

Let these dry for a few hours, then gently press them onto your piped frosting.

Voila! Hope you enjoyed this little tutorial, I think this is my first go at one of these. I can say it is trickier than it looks to take pictures with one hand while piping with the other.

Let it snow, let it snow, and here's hoping yours isn't a blue christmas.

Is that a chartreuse rose?

2011-11-21T14:23:00.000-06:00

There is nothing wrong with a chartreuse rose. Who says you have to make lifelike fondant flowers in lifelike colors? Is there a rule book somewhere that I am not aware of? I will make lime green roses if I want to make lime green roses.

Maybe I am just a little extra feisty after the week that I have had. You know those food network competitions where they build the huge beautiful chocolate sculptures and the clock is ticking down and the chefs are going to put the final touches on and the thing crashes to the ground into a million little pieces in what seems like slow motion? I can officially say I know how that feels. A whole quarter of chocolate work and nothing to show for it. I didn't even get a picture before it was destroyed by a too warm chocolate kitchen. It capped off a already crummy week and drained my resolve to keep a happy face on and work through the all the crap.

I don't think I have ever been more ready for the holidays than this year. Between the stress of classes wrapping up for good, a possibly totaled car, being sick every other week, all I want to do is be home with my family and friends, not worrying about real life for a while. Soon, I will be sitting at the dinner table surrounded by all my favorite people, eating delicious turkey, brussels sprouts, mashed potatoes and cheesy corn, drinking some beaujolais nouveau, and just taking it all in.

There is just something about sharing a meal with the ones you love to set everything right, if even just for a little while. When I get back from home, its back into cake making and work mode full force until after new years. I am actually very happy that I have quite a few side projects lined up, even though I am incredibly busy. The cakes and desserts that I make for freelance projects are always the most fun, and the ones that I can pour my creativity into. No matter how many hours I put in, or long, late nights I stay up working on a cake, it's pretty much always worth it in the end.

To give someone a original, delicious, and gorgeous cake that you designed and created with your two hands is one amazing feeling. And that feeling can mean a lot when other things in your life aren't going so well.

I hope everyone reading has an absolutely wonderful thanksgiving and has some time to spend with the people in their lives who make them happy. Or at the very least I hope you get to eat a lot of mashed potatoes.

Autumn Cake

2011-11-06T21:28:00.000-06:00

At one point this week, I had four fondant cakes of different shapes and sizes sitting in my kitchen. I can't bring myself to throw them away, but I don't know what to do with them. Maybe I will just let them petrify and make a cake shrine in our second bedroom. That probably won't happen, but it's an option. It's hard to dump something in the trash that you spent such a long time on, but nobody wants to eat two-week old cake (not that they will admit anyway). This cake luckily found a home this weekend for a friend's birthday and wasn't sacrificed to the garbage bin.

I am in my last quarter of pastry school, and one of my classes is a cake decorating class that focuses on fondant cakes. Unfortunately, I am not learning as much as I had hoped from this class, so I had to change my way of thinking about it. I now look forward to class as a chance to play and experiment for five hours a week with unlimited materials and lots of fun tools. This week our only restriction was an autumn themed cake, and since I love fall, I was really looking forward to it. I wanted to make a clean and classy fall cake, one that wasn't covered in pumpkins and marzipan fruit, perhaps something that could even be used as a wedding cake. We got to play with the airbrush machine to make more realistic leaves (Santa, if you are listening, Bria has been a very good girl this year and would like an airbrush machine for Christmas).

One great tip I did pick up this week was that I should start hoarding my egg cartons and always be on the lookout for other containers that can be reused to hold gum paste flowers and figures. Drying petals or leaves in a round cup gives them more dimension and movement than if you were to let them dry flat. You can purchase little round cups made specifically for this purpose, but why spend the money when there are things already in your house that work just as well? I happen to shop as Costco, and when honeycrisp apples came out this year, I bought a huge container of them. As I was reaching for the last one this week, I realized that the plastic clam shell they came in was perfect for flower shaping.

A drawback of using bowls that I had around the apartment to hold flower layers was that most of them had a flat bottom, but these apple cups are perfectly spherical. I cannot wait to test them out. Next time you are at the grocery store, check out the produce section, there are all kinds of egg carton-like packaging in different shapes and sizes that may be very useful in your cake creating endeavors.

Hope you enjoyed your extra hour of sleep/play/work this weekend. Happy fall!

Roasted Rutabaga Beer Cheese Soup

2011-10-30T19:41:00.002-05:00

Naaaa na na SOUP!! Na na, na naaa, na na. Naaaaaa na na SOUP!

So there is a bass-laden jock jam's song stuck in my head with a stadium of screaming fans in the background, and they are yelling SOUP instead of HEY! It must be fall.

This is how excited I get over soup season. I may or may not actually shimmy around the apartment humming this to myself while my 13-quart le crueset is full to the brim with bubbling soup. Those of you who know me probably aren't very shocked by this startling confession.

So let's talk about this soup. It's got beer, it's got cheese, and it's got buttery roasted rutabagas and parsnips. That's enough vegetables to allow you to feel like it's good for you.

Beer Cheese Soup with Roasted Root Vegetables

makes 12-16 servings

you can halve this recipe if you like, it makes a lot of soup, but I almost never make small batches so that I can eat it for lunch for a few days and freeze a bunch.

1 large rutabaga, peeled and diced into 1/4 inch pieces
4-5 small-medium parsnips, peeled and diced into 1/4 inch pieces
1-2 tablespoons olive oil
2 large vidalia onions, diced small
6 cloves garlic, minced
2 - 12 oz bottles of beer, preferable a full flavored lager or ale
6 cups vegetable stock (use the good stuff that comes in the cartons, not the 99 cent cans, you want the full flavor of the vegetable stock)
2 sticks ( 1 cup) unsalted butter
3/4 cup flour
8 cups whole milk
2 large bay leaves
3.5 lbs cheese, shredded (I used a mixture of Monterrey jack, white cheddar, and extra sharp cheddar)
3-4 tablespoons chipotle-adobo sauce, depending on how spicy you want it
2-3 teaspoons salt, to taste
1-2 teaspoon freshly ground black pepper, to taste
few handfuls of italian parsely, minced

Preheat oven to 425 degrees F. Toss the diced rutabagas and parsnips with olive oil to coat and season well with some of the salt and pepper. Spread evenly on a lined baking sheet and roast until browned and cooked through, about 45 minutes - 1 hour.

Meanwhile, in a large stockpot or dutch oven melt 4 tablespoons of the butter (1/2 stick) over medium heat. Add the onions, garlic, and bay leaves and sweat until the onions are very soft and translucent, about 20-30 minutes (if you are doing a half recipe, this probably wont take as long). At this point I opted to remove the onions with a slotted spoon into a bowl and add back into the soup a bit later. I felt that making a good roux would be easier if I didn't have to worry about mashing up the onions.

So, turn off the heat, and using a slotted spoon, remove the onions to a bowl and set aside, leaving whatever liquids are left in the pan. In a small saucepan, gently heat your milk over medium-low heat. You do not need to boil it, you just want it hot to add to your roux. Add the rest of the butter to your stockpot and melt over low heat. When the butter starts to bubble, add the flour and cook over medium-low heat, whisking constantly until light golden brown, about 5 minutes. Slowly whisk in the hot milk and continue cooking until it is completely combined and slightly thickened, just a minute or two.

In a few additions, add the cheese to the milk mixture and stir over low heat until cheese has completely melted. Add the beer, vegetable stock, and adobo sauce, and bring to a very gentle simmer. You want to be careful not to scorch your cheese. Add your onions and roasted vegetables to the soup, season with salt and pepper, and cook over low heat about 30-40 minutes until soup is nice and thick.

Make sure to taste the soup a few times while it is simmering, you may need to add more salt and pepper, or perhaps some more adobo sauce. You want to have a little heat at the end, but not have it overwhelmingly taste like chipotle peppers. Also, if the beer you used is bitter (I used an IPA the first time I tried this soup) you can add a few big spoonfuls of sugar to balance it out.

Garnish with fresh parsley, and serve with some n ice crusty bread. To take the soup to another level, grill some bratwursts and serve them sliced on top of the soup. It almost makes you feel like you are in Wisconsin, which is a good thing entirely.

If you have a killer soup recipe, please please please leave it in the comments, I am always on the lookout for new ones! Happy Fall!

Topsy Turvy Mummy Cake

2011-10-18T22:13:00.013-05:00

I don't know what it is about Halloween, but it is quickly becoming one of my favorite food holidays. It is not necessarily the meals associated with Halloween that I love, but as an aspiring pastry chef, the treats and sweets that come along with this holiday are just so much fun. Pumpkins, ghosts, witches, mummies, bats, and monsters, with these creatures the possibilities for fun desserts, spooky to silly, are endless.

Since I no longer let myself buy five bags of Halloween candy (I have no trick or treaters and therefore would just eat it all myself) I like to make something from scratch to fill the void left by the lack of bite-sized butterfingers.

After last Halloween's very popular, and delicious, ghost and pumpkin cake pops, I wanted to have a little fun again this October. My cake decoration class's topsy turvy cake assignment was the perfect vehicle for a whimsical Halloween treat.

Topsy turvy cakes aren't as hard as they look, and didn't take very much longer than a regular cake. There is a great tutorial on how to carve and frost a topsy turvy cake over here at My Sweet and Saucy. I cut, frosted, and then covered the tiers in fondant, and then used a gauze patterned rolling pin on strips of fondant and arranged them randomly all over the cake.

The bats are cut from black gum paste with wires put in before they were dry. We used purchased cake, but I would go for a more appropriate cake flavor such as pumpkin, gingerbread, or even a spooky red or black velvet.

Here are some great cake recipes that would be perfect for this type of cake:

Gingerbread Cake
Black Velvet Cake
Red Velvet Cake
Pumpkin Cake

I hope your Halloween is a little spooky, a little silly, and a lot delicious.

Banana Streusel Muffins

2011-10-04T20:07:00.000-05:00

I have a love-hate relationship with bananas. I love the taste of them, love how well they go with peanut butter, and I love that they are a healthy, easy to grab snack. The thing I don't love so much about them is that when I eat them raw, they give me a stomach ache. It's tragic really. Now, despite this, I keep buying them. I must be a glutton for punishment. I keep finding myself with a small bunch of them in my grocery cart, or sitting next to me in the car on my way to work, just willing me to eat them. So I will get about two bananas into my purchase and then tell myself not to eat any more so as to avoid the stomach ache, which results in those poor bananas going bad on my counter.

What to do you ask? I have discovered a solution. If I cook the bananas prior to eating them, no stomach ache. Unfortunately, this will probably negate the health benefits, because all I want to put them in is cake and banana bread and muffins, which all have mucho amounts of butter and sugar, but at least those poor things don't go to waste. I am really just trying to look out for the bananas, you know?

These muffins provided the perfect vessel for my abundance of bananas. They are no ordinary banana muffin though. I topped them with a banana chip walnut streusel to take them up an extra notch. With the hint of cinnamon and slightly crunchy topping, these have provided me with delightful breakfasts this week. They are both filling and easy to grab on the go, but the best part is that they are so incredibly quick to make.

Banana Walnut Muffins with Banana Chip Streusel
makes 12 muffins
adapted from Jenny Steffins

Streusel:

1/2 cup flour
1/3 cup brown sugar
2 tablespoons melted butter
2 tablespoons banana chips, chopped finely
2 tablespoons walnuts, chopped finely
1/4 teaspoon cinnamon
pinch salt

Muffins:

2 large very ripe bananas
1/2 cup sugar
6 tablespoons butter, melted
1 large egg
1 teaspoon vanilla
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped walnuts

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

Make the topping. Mix the flour, sugar, walnuts, banana chips, cinnamon, and salt together in a small bowl. Add the melted butter and mix until well combined. Set aside.

Peel the bananas and place them in the bowl of stand mixer fitter with the whisk attachment. Mix at low speed until bananas are mashed. Add the sugar and mix on medium-high speed for a few minutes until a bit frothy and sugar beings to dissolve.

Mix in the butter, egg, and vanilla, and mix until well incorporated, scraping down the sides a few times. Add the flour, baking soda, and salt and mix just until incorporated. Remove bowl from mixer and add the walnuts, folding them in with a spatula. Divide between 12 muffin cups and top with 1-2 tablespoons of streusel.

Bake for 18-20 minutes, until muffins spring back with pressed gently with your finger and are golden brown.

Let cool in pan for a few minutes, then remove and cool completely on a wire rack. Store in an airtight container at room temp for a few days, or freeze.

On the mend

2011-09-21T19:19:00.001-05:00

Breathe in.....breathe out. Sometimes I forget these two simple tasks. Taking the time to take it all in has been a lost art as of late. I looked up from my powdered sugar - covered counter top one day, and the summer had ended without my knowledge. My favorite time of year was passing me by without a second to enjoy it. That transition period between the hot humid summer, and the crisp cool fall, that's the best part, and I was missing it.

Not this week. I am taking the time this week to sit on my deck with a big spicy glass of zinfandel, in a big cozy sweater, and read or write, or do nothing at all besides sit, stare, and sip my wine. I just wrapped up another quarter of school, and it all finally caught up to me. The five hours of precious sleep a night, the guilt of not having talked to my parents or friends in weeks, the constant streaming to do list in my head, it can wreak havoc on one's body.

So this week, I am on the mend. Catching up with the emails and the phone calls, catching up on my sleep, taking some time to relax, and putting some good food into my body, that is all that is on my to do list now.

This cake, although I made it over a month ago and am just now getting around to posting it, would be near the top of my list of nourishing foods right now. It is just chocked full of blackberries, so you almost feel like you are eating something healthy (even though we all know it is still a cake). With a little bit of ice cream, and it is perfect for those lingering warm afternoons, and ever so slightly chilly evenings. Here's to the last days of summer, and a big warm welcome to the autumn months.

Blackberry Buttermilk Upside Down Cake
recipe from Bon Apetit Magazine

The original recipe calls for making this cake in a deep spring-form pan, I made it in two 9 inch cake pans for a thinner cake. I actually liked the thinness of my cakes, because there was a higher blackberry to cake ratio that way. If you would like to use both of them, you could sandwich some freshly whipped cream in between the two stacked layers, or just serve a single layer by itself, with some ice cream like I did.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/3 cups cake flour, sifted
2 1/2 cups fresh blackberries
1 1/3 cups sugar + 1/4 cup for dusting blackberries
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 eggs, room temperature
1 vanilla bean
zest of 1 large orange
1 cup buttermilk

Preheat oven to 350 degrees F. Line two 9 inch cake pans with parchment, and then butter and flour pan. Toss berries with the 1/4 cup sugar, and spread them in an even layer on the bottom of each pan.

Split the vanilla bean and with the back of a knife, scrape out the seeds and mix them with the buttermilk. Set aside.

Sift together the cake flour, baking powder, salt, and baking soda. In a stand mixer, cream together the butter and remaining sugar on medium high speed until light and fluffy. Add the eggs one at a time, scraping down the bowl and mixing well after each addition. Beat in the orange zest.

On low speed, add 1/3 of the flour mixture, then half of the buttermilk, then another 1/3 of the flour, and the other half of the buttermilk, scraping down the bowl and mixing well after each addition. Mix in the last 1/3 of the flour just until incorporated. Split the batter evenly between the two pans and smooth the top for even cooking.

Bake cakes on middle rack until golden brown, and the cake springs back when pushed gently with a fingertip, or a toothpick inserted into the middle comes out clean, about 30-45 minutes. Let cool in pan for about 15 minutes, then turn out onto wire rack with the berries facing up and let cool completely.

Another Brick in the Wall - A 100th Post

2011-08-18T23:46:00.001-05:00

I must be crazy. In a good way, yes, but crazy nonetheless. I thought that working two jobs and going to school three nights a week would be a fine and dandy idea, but let me tell you, it's a bit harder than I thought it was going to be. At one point this week when my alarm went off at 6:00 it took me a good hard minute to figure out if I was getting up in the AM to go to work or if I was waking up from a nap in the PM to go to class. I am also crazy for sketching up this Pink Floyd cake even though I have only worked with fondant oh...twice ever? You can put another tick in the crazypants box for staying up all night sticking little teeny tiny fondant bricks together for 50 pink-floyd themes cupcakes.

But you know what? I revel in the crazy. I am at my best when I am stressed out and way too busy. I feel better about myself when I have stuff to do, it makes me feel more grown up and responsible. Just getting up in the morning with enough time to make breakfast and coffee before work makes me feel like I accomplished something. It's sad, yes, but its the little things in life, am I right? It also helps that I actually LOVE going to class, and now, going to work. I am two weeks into my new job at a specialty cakes bakery, and each day I think to myself, I can't believe someone is actually paying me to do this all day. This is awesome. Those thoughts are what is going to sustain me over the next few months with this insane schedule of mine. Hopefully my body clock will adjust to it's new pattern, and I can make time for relaxation and spending time with the ones I love. Until then, bring on the crazy.

This is my 100th post on this blog. It seems nuts to think that it has been two years since I started writing, and when I look back it makes me laugh when I realize how much has changed over that time. I wouldn't do a thing differently either. Thanks to all my lovely readers, your comments brighten my day, and without them, the motivation to sit down and write a post at 1:30 in the morning just wouldn't be there.

Onto the cake! One of my co-workers approached me a few weeks back and said he was throwing a Pink Floyd themed birthday party for one of his friends and if I could make a cake and some cupcakes. I of course said yes, even though I wasn't sure when I would possibly have time to make all of it, or even how I was going to make the damn thing. Sure I can totally cover a pointy cake with fondant, and have a giant rainbow sticking out if the side unsupported, why not?

This was by far the most difficult thing I have ever made, but it was so worth it to see the grins on peoples faces when I delivered it. 'Thats a cake??' is such a compliment. The cake is black velvet with a white chocolate buttercream frosting. A small departure from the typical cream cheese frosting, but it turns out its another great pairing.

Black Velvet Cupcakes & White Chocolate Swiss Buttercream
frosting adapted from Krissy's Creations
makes 24 cupcakes

Cake:

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

1 - 1 ounce bottle of black liquid food coloring

1 cup unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1 cup buttermilk, room temperature

1 teaspoon baking soda

1 teaspoon white vinegar

Butter and flour your cake pans and set aside. Preheat your oven to 350 degrees F.

In a large bowl sift the flour, baking powder, and salt. In a small bowl, mix the food coloring and cocoa powder until completely incorporated. Set aside.

In a stand mixer (or using a hand mixer) cream the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, and beat until thoroughly combined, being sure to scrape down the sides. Add the vanilla and the red food coloring-cocoa mixture and beat well to combine. Add 1/3 of the flour mixture, beat on medium speed until combined, then add 1/2 of the buttermilk, and beat until incorporated. Add another 1/3 of the flour, beat well, then the other half of the buttermilk, scraping down the sides after each addition. Finish with the last 1/3 of the flour mixture and beat until just combined.

In a small bowl, mix the vinegar and baking soda, and immediately add to batter. Mix on high speed for just a few seconds until evenly dispersed, and pour right away into lined cupcake pans. Bake for about 20-30 minutes, until a toothpick entered into the center comes out clean.

Frosting:

5 egg whites

1 cup sugar

2 cup butter (4 sticks) room temperature

1 tsp vanilla

8 oz. white chocolate, melted and cooled to room temp

In a medium sized heat proof bowl set over a pot of simmering water, combine the egg white, sugar, and salt. Whisk constantly until hot to touch and foamy, it should reach about 160 degrees F.

Transfer mixture to stand mixer fitted with the whisk attachment and whisk on medium-high speed until completely cooled. It should form a shiny meringue with stiff peaks, and it should take about 5-10 minutes. Once mix is completely cool, turn mixer to medium add the butter a few tablespoons at a time, mixing well after each incorporation. Once all of the butter is incorporated, turn speed to high and whip until buttercream comes together into a smooth creamy frosting.

Pipe onto cupcakes, and decorate as you please.

Here's hoping for another 100 fun, satisfying, and delicious posts.

Bacon Marmalade BLT's

2011-08-07T12:57:00.001-05:00

Two words: bacon marmalade. I could just stop this post right there, because if you are anything like me, you will hear those two words and immediately stop what you are doing to make a big batch of it.

In case you are still reading, let me tell you a little bit about these amazing sandwiches. A few weeks ago I was eating at one of my favorite lunch spots and the salad I ordered came with crostini with bacon marmalade. I wasn't sure what was in it exactly, but it was a revelation. I figured out the basic ingredients from the taste, but as soon as I got home I got on google and did some research. None of the recipes I found quite summed up what I was hoping to get out of my bacon marmalade making experience, so I pulled some ingredients from a few recipes and from my memory of lunch that day, and just went for it. It was good. Too good. So good I couldn't stop eating it with a spoon. It was even better the second time I made it, tweaking the recipe ever so slightly.

It's great eaten directly from the jar with a spoon, but it's better served on crusty bread with goat cheese, and even better smeared on toast with heirloom tomatoes, homemade mayonnaise, and butter lettuce. This really takes your average BLT to a new level. It is sticky and sweet and lightly spiced, and is nicely balanced out with the fresh tomatoes and lettuce and slightly tangy mayonnaise. Now I am wishing I hadn't given away my last jar of it to my classmates...guess I will just have to make some more.

Bacon Marmalade

1 1/2 lbs thick cut applewood smoked bacon, chopped into 1/4 inch pieces
1 large vidalia onion, diced
4 cloves garlic, minced
1/3 cup white wine
1/2 cup sugar
2 tablespoons molasses
1/4 cup coffee
1/4 cup maple syrup
1/4 teaspoon allspice
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
large pinch ground cloves
small pinch ground nutmeg
salt and lots of fresh ground pepper to taste

In a heavy saucepan or dutch oven over medium heat, saute the bacon slowly until just crisp. Don't cook the bacon too fast or it can burn or over cook and become crumbly. Remove the bacon to a paper towel -lined plate and drain all but 2 tablespoons of bacon fat from the pan. Add the onion and cook over medium-high heat until soft and starting to caramelize, about 20 minutes. Add the garlic and cook for another 3-5 minutes until garlic is soft but not yet browning.

Add the white wine and scrape up any brown bits from the bottom of the pan. When the wine has reduced a bit, about 3-5 minutes, add the sugar, coffee, molasses, syrup, allspice, paprika, cayenne, nutmeg, cloves, salt and pepper, and stir to combine. Add the bacon back to the pot, bring it up to a boil, then reduce heat to low so that the mixture is on a gentle simmer and cook for about an hour to an hour and a half, until the marmalade is thick and sticky. It will thicken more as it cools.

Store in jars or sealed container in fridge for a week or two. It also freezes very well. Before using, you can pop it in the microwave just for about 15 seconds to loosen it up a bit and be spreadable.

Triple Chocolate Ganache Torte

2011-07-16T14:14:00.001-05:00

Actually, if you include the little chocolate jimmies around the bottom, it would be a quadruple chocolate torte, but who's counting anyway?

I am desperately trying to get caught up here on the blog and the other site I write for, Honest Cooking, before things get crazy and I start my pastry job. I have so many pictures of goodies that I want to share with all of you, but I am already having trouble finding time to sit down and get my writing on. I began my third quarter of school this week, and I can't believe how fast it is flying by. I have to say so long to all the tortes and cakes we have been focusing on for the first half of my schooling, and switch gears over to savories (meaning spending 4 hours mincing and julienning vegetables) and plated desserts.

We will get a sneak peek this quarter into the world of restaurant pastry production, and I can't wait. I have been pretty set that I want to be in a bakery and would never want to work on the line, but I am keeping an open mind and trying to soak up as much knowledge as humanly possible.

This chocolate torte was one of my favorites from last quarter, it was chocolate-ly, but not overly rich, and had nice strawberry surprise providing just a hint of fruitiness in the middle layer. The chocolate shavings on the top came from a really really thick hazelnut chocolate bar, but you can substitute smaller ones from any chocolate bar you have on hand. In class we used a 2-stage cake recipe with emulsified shortening, but since the vaseline-like fluid flex kind of squicks me out a little, I am going to give you my favorite devils food chocolate cake recipe instead.

Chocolate Ganache Torte
adapted from Zoe Bakes and Professional Baking

Cake:
3 cups granulated sugar
2 3/4 cups all purpose flour
1 1/8 cups dark cocoa powder
1 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla
1 1/4 cup hot coffee
1/4 cup amaretto liqueur

Butter and flour the sides of two 9" cake pans, and line bottom with a circle of parchment paper. Preheat oven to 350 degrees F.

In a large bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, whisking until thoroughly incorporated after each addition. Add the buttermilk and vanilla and wisk to combine.

Sift the flour, baking soda, baking powder, cocoa powder, and salt into a large bowl. Add the wet ingredients into the dry ingredients and whisk just until combined. Add the hot coffee and amaretto and whisk until incorporated.

Fill each cake pan 2/3 the way full and bake until a toothpick inserted into the center comes out clean, and center springs back when pressed gently with your finger, about 35-40 minutes.

Let cakes cool completely before assembling.

Ganache:
1 1/2 lb. heavy cream
1 1/2 lb. dark or bitter sweet chocolate, chopped

Place chocolate in a heatproof bowl. Heat heavy cream over medium heat until it comes to a simmer, then pour over chocolate. Let sit for a minute or two, then gently whisk until smooth. Let ganache cool until it is a spreadable consistency. You can make this ahead of time and chill until ready to use. Just put the chilled ganache in a stand mixer and mix with the paddle attachment until it becomes soft and spreadable.

Strawberries:
6-8 strawberries, hulled and sliced thinly
1-2 tablespoons grand marnier
1 tablespoon sugar

Mix strawberries, grand marnier, and sugar in a small bowl and let sit at room temp for 10-15 minutes.

Assembly:
Slice each cake in half so you have four layers of cake. Place the first layer of cake on a flat plate or cake stand and spread a thin layer of chocolate ganache all the way to the edges. Place the second layer of cake on top, and again spread a thin layer of ganache to the edges. Arrange a single layer of strawberries over the ganache, and top with another layer of cake. Fill with ganache, and top the cake with the last layer. With the remaining ganache, cover the outside of the cake, if you find the ganache hard to spread at any point place bowl of ganache over gently simmering water for just a few seconds to help loosen it up.

Decorate as you wish with chocolate sprinkles and/or chocolate shavings. You could also garnish with a little cocoa powder and some strawberries. This would be made even better with a big ol scoop of vanilla ice cream.

Going Pro

2011-06-27T16:08:00.004-05:00

A little over a year ago, I began my journey into the pastry world. I made a few tarts for a bridal shower last spring, which turned into making a few hundred mini desserts for a wedding last summer, which then turned into my first wedding cake in the fall. Now, a year later I am halfway through pastry school and just finished my biggest baking accomplishment yet. A four tiered wedding cake for two of my best friends. Four flavors of cake, 200 macarons, and one amazing wedding weekend later, I have come to the realization of how much life has changed in just a few months.

For a long time, I was insistent that baking and cooking was just purely a hobby, and that no, I would not be pursuing it professionally. As a food blogger, I am sure we all get it in our heads at one point that we would love to make our hobby into a career, but always hearing and believing that it was not realistic. Just because you write about food, and love to bake, that does not make you a professional. This is true, but why should that stop you from turning baking/cooking from something you do in your free time, to a fulfilling and satisfying career? I heard an interview with funny man Conan O'Brien a few weeks ago and he said something along the lines of 'turning the thing you love into a career is like playing with fire'. It's true there is a chance that even though you love it, you may not be good enough at it to turn it into a profession. There is also the chance that if you start doing what was once fun and relaxing as a job day in and day out, it may turn into just that, a job that you no longer look forward to, and then you may have lost a hobby.

Well, I am taking that risk. Life is too short to be trucking along on a career path that you don't love. It's rare that people can find something that they enjoy and can make a living at, and if you happen to stumble across that, I think you have to go for it. This week I was offered a job at an amazing bakery working for an incredibly talented pastry chef, and I didn't even have to think about my answer. The calm and collected energy in that bakery and the attitude of the owner and the other employees there, made me instantly feel ready to jump in. I am so excited to start this new chapter in my life, because if I get to make things like this cake EVERY week, I think I will be one happy camper.

Now, about that cake and those macarons! All of the flavors turned out great, and they all kept their intense moistness even after a twelve hour journey up to northern Minnesota. Here are the recipes I used for the cake:

Carrot Cake with Cream Cheese Frosting Filling

Devil's Food Cake with Amaretto Buttercream Filling

Banana Cake with Banana Pudding Filling

I also made about 200 macarons, in four different flavors. Pistachio macs with white chocolate ganache, yellow macs with lemon curd, orange macs with peach marmalade buttercream, and my favorite, Earl Grey macarons with a orange buttercream.

If you follow this blog at all you know that I have attempted macarons many times, and have been getting pretty close to getting them perfect. Each time I make them they get better, but I made two key changes this time that I think have made all the difference. First, I am using a different recipe that I found at Not So Humble Pie, I found that it works better for me in my kitchen than the one I had been using previously. Secondly, and most importantly, I left my stand mixer in the cupboard and used my hand mixer for the meringue. Previous to this change, my meringue never got that shiny smooth firm peak that you are supposed to achieve when making the macs. It's a wonder they ever turned out at all before this.

Earl Grey Macarons with Orange Scented Buttercream

adapted from Not So Humble Pie

yields about 60-70 shells

120 grams almond meal

200 grams powdered sugar

100 grams egg whites

35 grams granulated sugar

tea from 2 earl grey tea bags

black food coloring

Line 3 baking sheets with silpats or parchment paper.

In your food processor, combine the powdered sugar, almond meal and early grey tea, and pulse a few times to combine, until tea is ground finely. Pour into a small bowl and set aside.

In a medium bowl beat the egg whites on medium high speed with your hand mixer until foamy, then gradually add the sugar and beat until a nice glossy meringue forms. This should take a minute or two on a medium high speed. It should look like shaving cream. Add your food coloring, and mix on low speed just until incorporated.

Add half of the powdered sugar/almond mixture. With a large spatula, quickly fold the egg whites over themselves to let some of the air out, combining with the almond mixture. Add the rest of the almond mixture and fold gently until your batter has come together, no more than 50 strokes or so. You want a batter that if you let a clump fall off your spatula, it will spread and meld back into itself within ten seconds. If it stands up and does not spread at all, give the batter a few more folds until it does. My best advice here is to test it frequently when you think you are starting to get close to the end product, this will help you to not over mix your batter.

Spoon batter into a piping bag fitted with a plain round tip (one with a fairly large opening). Pipe 1 1/2 inch rounds, evenly spaced, onto your baking sheet. Once all the macarons have been piped, pick up your baking sheet and drop it from about 6 inches above the counter. This impact will bring any air bubbles to the top of the macarons, and help them spread evenly. Do this a few times, then let the macarons sit at room temperature for about an hour before baking. This will create those nice crispy shells and will help prevent the tops from cracking while baking.

After the shells have rested, preheat oven to 290 degrees F, place one rack on the top shelf, and set an empty baking sheet on the rack. I have found this helps them not get too brown before they are done baking. Bake the macarons one pan at a time in the middle of the oven for about 18-20 minutes, depending on how big you piped them.

Honestly the best way to tell if they are done, is to sacrifice one of your shells, pop it off the parchment and break it open. If it is gooey inside, bake for another few minutes, if it is done, take them out. If they are overdone, not to worry, after filling them and letting them age in the refrigerator for a day or two, they will most likely still be delicious.

Let them cool on the baking sheet for a few minutes, then using a small offset spatula if needed to assist, gently pop them off the silpat and let them cool completely on a cooling rack.

Orange Italian Meringue Buttercream

4 oz egg whites

8 oz granulated sugar

2 oz water

12 oz unsalted butter, room temperature, cubed

1 tsp vanilla

zest of 1 large orange

Place your egg whites in the bowl of your stand mixer fitted with the whisk attachment.

Heat the sugar and water in a small sauce pan over high heat. Using a candy thermometer, bring the sugar to a boil and continue cooking until it reaches 230 degrees F. When it hits that temperature, turn your stand mixer to medium to begin mixing the egg whites until they are foamy. When the temperature hits 240 F, remove from heat and slowly pour into the egg whites on a medium low speed. As soon as all of the sugar is in, turn the mixer to medium high and mix until the meringue is cool to touch. Add the butter a few tablespoons at a time and whip until thick. Add the orange zest and mix to incorporate.

Pipe about a teaspoon onto half of the macaron shells, and sandwich with another shell. Refrigerate for at least 24 hours before consuming. You can also freeze filled or unfilled macarons for a few weeks, just thaw filled macs in the fridge overnight.

***Thanks to Mad Chicken Studio for the beautiful pictures of the cake and macarons, and to La Petite Fleur for the lovely flowers***

Spinach & Goat Cheese Turnovers

2011-06-09T16:12:00.002-05:00

I have been sitting on this cookbook review for a long, long time now. The nice people over at Sterling Publishing sent me a copy of The Green Market Baking Book by Laura C. Martin, and asked if I would like to cook something out of it, or do a review of the book itself. I read a summary and quickly said yes. Well that was a couple months ago, and I am just now getting around to this post.

It wasn't for lack of interest, that is for sure. Things like school and work, vacations and appointments, weddings and funerals, cake orders and homework got in the way. The cookbook is wonderful, separated into seasons, providing a guide of produce that is ripe for the picking for that season, and corresponding recipes to use that produce. It has a lovely little canning guide in the back, for when you get a little too grabby at the farmers market and buy 20 pounds of peaches. It has beautiful illustrations and most importantly, delicious recipes. It is not necessarily a 'healthy' cookbook, but it is geared towards using fresh food in your baking, and finding natural ways to use natural sweeteners such as honey and maple syrup.

Since one of my goals this summer is to get my butt to the farmer's market more often, I think this book will come in handy when looking for things to do with my bounty. There were quite a few recipes that I was wanting to try right off the bat, but I could not resist spinach and goat cheese wrapped in crispy filo dough. I am glad I picked it first, they were a delicious little treat, and would make a great appetizer, or a main course when paired with a nice green salad.

Completely out of character, I followed the instructions exactly from the book, and the results were great. Me being me, however, I couldn't just leave it at that. I had to make my own version. I nixed the spinach, and instead made some turnovers with brussels sprouts, shallots, bacon, thyme, lemon, and goat cheese. I won't say which version I liked better, they were both outstanding, you can decide for yourself. You can find the recipe for my version here at Honest Cooking.

Spinach & Goat Cheese Turnovers
recipe by Laura C Martin from The Green Market Baking Book

1 tablespoon olive oil
1/2 green onion, thinly sliced
2 cloves garlic, minced
2 large bunches spinach, stemmed and chopped
2 ounces softened goat cheese
1/3 cup pine nuts
3 tablespoons parmesan cheese, grated
1/2 teaspoon chopped parsley
1 teaspoon lemon zest
salt and pepper to taste
4 frozen phyllo sheets, thawed
1/2 cup, 1 stick, unsalted butter, melted

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Turn the heat to high, and add the spinach. Saute until spinach has wilted, about 5 minutes. Drain the spinach mixture by pressing it with a wooden spoon to get rid of as much excess moisture as possible.

Transfer spinach mixture to a bowl and let cool. Add the goat cheese, pine nuts, parmesan, herbs, and zest. Mix to combine, and season to taste with salt and pepper.

Place one phyllo sheet on your work surface. Cut the phyllo lengthwise into 3 equal strips. Brush one of the strips with melted butter and place 1 heading tablespoon of filling at one end of the strip. Starting with the corned, fold the dough over the filling to form a triangle. Repeat folding the triangle over itself the entire length of the strip. Brush top with butter and place on a silpat or parchment lined baking sheet. Repeat with the remaining pastry and filling.

Cover with plastic wrap and chill for 30 minutes. Preheat oven to 375 F and bake for about 15 minutes, or until they are golden brown. Serve hot, or at room temperature.

Chocolate Caramel Banana Hazelnut Tart

2011-06-01T00:19:00.002-05:00

Haven’t had enough chocolate and caramel yet? Don’t worry, you can eat the last of the salted chocolate covered caramels that you may be hoarding, because there is a new treat in town. I promised I would share an amazing, incredibly decadent tart with you, and I wouldn’t dream of letting you down.

It’s got chocolate and caramel (of course) but it also has bananas, and nutella, and hazelnuts. I personally don’t think it gets much better than that. I have made many chocolate tarts before, most of them fairly simple, and to be honest, a little boring. Don’t get me wrong, people love a chocolate crust, with chocolate filling, and chocolate topping (and if you want to get really crazy, served with chocolate ice cream), but I was looking for something with a little more oomph, and a little more depth.

I found it in this tart.The crust and the chocolate ganache topping are fairly straight forward but what is hiding between is sublime and takes this tart to a whole new level. It’s an oozy, gooey, banana-caramel-nutella filling that just might make your knees weak. If that happens, just find a big comfy chair, sit yourself down, and dig in.

Chocolate Caramel Banana Tart
adapted from mytarteletteblog.com
makes 1 14-inch rectangular tart or 1 9-inch round tart

Crust
1 stick unsalted butter, softened
1/2 cup powdered sugar
3 egg yolks
1/4 teaspoon salt
1 1/2 cup all purpose flour
1/4 cup cocoa powder
Filling
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons heavy cream
2 tablespoons unsalted butter, softened
1/4 cup nutella
2 bananas, peeled and mashed

Ganache Topping
1 cup dark chocolate chips
1/2 cup heavy cream

Crust:
In a stand mixer fitted with the paddle attachment, beat the butter and sugar together just until thoroughly combined. Add the egg yolks one at a time, mixing until incorporated after each addition. Add the flour and the cocoa powder and mix just until combined, scraping the bowl down as needed. Turn the dough out onto a lightly floured surface, and press gently into a ball. Shape into a disc, wrap tightly in plastic wrap and place in the refrigerator for at least an hour.

Preheat oven to 350 degrees F.

Place the dough on a lightly floured surface and roll out to fit your tart pan, until it is about 1/4 - 3/8 inch thick. Carefully transfer the dough to your tart pan, and press gently to fit it into all the nooks and crannies. If it falls apart at all, it is okay, just piece it together and press it into the pan. Cut off any excess dough, and line the shell with parchment paper. Fill the paper with dry beans or pie weights and bake on the middle rack for 15-20 minutes. When it is completely cooked, remove the pie weights and parchment paper, and let cool completely.

Filling:
In a medium sized saucepan over high heat, bring the sugar and water up to a boil, and continue to boil until it turns a deep caramel color. Remove from the heat, and quickly and carefully add the cream and butter, and stir to combine. It is normal for it to bubble vigorously. Return the saucepan back to the stove and cook while stirring over low heat until it is smooth. Remove from heat and let cool to room temperature. Once it has cooled, stir in the nutella and the banana until smooth. Pour into prepared crust, and chill for at least 2 hours.

Topping:

Place the chocolate in a medium stainless or glass bowl. In a saucepan, bring the cream to a simmer, then remove from heat and pour over chocolate. Let sit for about 30 seconds, then stir with a wooden spoon or spatula until completely smooth. Let the ganache cool for a few minutes, and then pour over filled tart. Smooth quickly with an offset spatula and sprinkle with chopped hazelnuts. Chill until firm.

Salted Chocolate Covered Caramels

2011-05-14T13:42:00.001-05:00

**This post was originally published on HonestCooking.com, a brand new online food magazine, for which I am a contributor. The website launched in March, and it is a great new resource for recipes, travel, restaurant reviews and foodie opinion pieces. Check it out here!**

Did you know that there is a week in March that has been officially be declared ‘American Chocolate Week’? Nope, neither did I! What does American Chocolate Week mean? I have no clue, but that fact however, did not stop me from celebrating it to its full extent. I am a sucker for holidays, even ones that are probably made up by Hallmark and advertising firms.

In other words, I got my chocolate on. Actually, I got my chocolate and caramel on. I wonder if there is an American Caramel Week. If there isn’t, there should be. I need to look into that.

A quick Google search revealed all kinds of yummy (albeit ridiculous) holidays coming up in May including National Beer Week, National Cheese Soufflé Day, National Eat What You Want Day, and National Truffle Day. National Truffle Day happens to land on my birthday, so I may have to take advantage of that one, both the sweet and savory versions.

Back to the chocolate: a friend’s baby shower was the perfect event to present chocolate goodies in all their glory. I mean, I have never met a pregnant woman that isn’t up for a little (or a lot) of chocolate. Salted chocolate-covered caramels and a chocolate tart with a hazelnut banana caramel filling satisfied all the lovely ladies at the shower, and made the mom-to-be a very happy camper.

First up, salted, chocolate-covered caramels (stay tuned for the chocolate-banana-caramel tart, we need to pace ourselves here!)

Salted Chocolate-Covered Caramels
makes about 60-80 caramels

The cook times here are approximate, you should rely on your candy thermometer to tell you when it is done, not the number of minutes it has been cooking.

180 ml cream
1 teaspoon high quality vanilla extract
1/2 teaspoon salt
170 grams light corn syrup
192 grams sugar
60 grams butter
300 grams dark chocolate
coarse sea salt crystals for garnish

Line a square baking dish with tin foil and mist lightly with a non-stick cooking spray.

In a small saucepan, combine the cream, half of the butter, and the salt over medium heat, just until it comes to a boil. Remove from heat, stir in the vanilla, and cover to keep warm.

In a medium saucepan, combine the corn syrup and sugar and cook over medium heat until the sugar has melted and come to a boil. Continue cooking until the mixture reaches 155°C on a candy thermometer.

Remove from heat and carefully and quickly add the cream mixture. It will bubble up quite a bit when added, this is normal. Return pan back to heat, and over medium-high heat, bring the caramel up to 120°C (248°F), or firm ball stage.

Remove from heat, quickly stir in the remaining butter, and pour into your prepared baking dish. Let the caramel rest until completely cool or you can place it in the refrigerator to speed the process. Gently remove caramel from baking dish and peel off the tin foil. Cut into 1 inch squares.

Melt the chocolate in a glass bowl over a pot of gently simmering water. Dip the chocolates one by one into the chocolate and place on a piece of wax paper or parchment paper. While they are still a bit wet, sprinkle on a few grains of sea salt, and if you like, some adorable little edible glitter stars.

Virtual Flowers for Mom

2011-05-08T19:43:00.001-05:00

This is a love letter to my mom. This mothers day, as with most mother's days, I am away from home in another state. I don't get to participate in the mothers day dinner, or the presenting of flowers, or the opening of gifts. I call to say a hello and share an 'I love you', but on this day more than the rest I miss my mom. She may be the strongest woman I have ever known. Smart, compassionate, funny, and caring, I am pretty sure I lucked out in the mom department.

She was stern growing up when I needed it, like in 9th grade when I decided it wasn't cool to turn in homework. She lent a calming and soothing ear when in college I would call her crying after pulling four all night-ers in a row, still fearing I wouldn't get my project perfect before the due date. She didn't freak out when I decided I was moving to Chicago with my boyfriend after graduation. She was full of support and was judgement free when I told her I was abandoning my college degree (the one that was full of nervous breakdowns and frantic phone calls) and going to pastry school. She is the one I can't wait to get home to, to sit down with and share a glass of wine, and tell about my crazy life. I am blessed that I actually want to hang out with my mom as an adult, and I only wish I was able to do that more often that I do now.

If I was home right now, I would share some flowers, some hugs, and maybe some cupcakes with her. But, since I don't trust UPS with food, these virtual ones will have to do. So to all the moms out there who are as amazing as mine, these are for you.

I love you mama.

Will Starbucks Kill the Cake Pop?

2011-05-02T08:57:00.007-05:00

Will the appearance of cake pops at Starbucks mark the beginning of the inevitable cake pop backlash? The overexposure and obsession with a new food trend can quickly turn it from hip and current to passé and cheesy. With their new home at a coffee chain that many people already love to hate, will 2011 be the year of the death of the cake pop trend? Only time will tell I guess.

Until then, we can still delight in the near-sickeningly sweet treat that is the cake pop. Here are instructions for some bright colorful pops, perfect for a spring celebration or a fun Easter treat.

Lemon Cream Cheese Cake Pops
Makes about 50 pops

Cake Pops:
1 batch lemon-buttermilk cake, baked and cooled
1 batch cream cheese frosting (recipe below)
1-2 packages white vanilla candy melts (if you cannot find candy melts, you can use white chocolate, or almond bark the same way)
candy melt coloring (optional, but you cannot use frosting coloring, or liquid coloring unfortunately, the candy melts will seize from the water content)
sprinkles (optional)
50 4-inch lollipop sticks

Crumble the cakes into a large bowl with your fingers until broken up into pea-sized bits. Mix in about 2/3 of the frosting to start with, using either a large wooden spoon, or your hands if you want to get messy. Mix until the frosting is evenly dispersed. Take a small amount of some of the cake mixture (approximately 2 tablespoons or so) and try rolling it into a ball with the palms of your hands. If it stays together, continue to roll the rest of your cake mixture into balls and place them on a parchment or a wax paper lined baking sheet. If they fall apart or do not hold together, add a little more frosting until the mix is moist enough to allow you to roll an intact ball. You may not need to use all your frosting. I like to use the least amount of frosting possible, as it helps keep the texture of the cake pops more cake-like, and less mushy.

Once you have rolled all the cake mix into balls, place in refrigerator and chill for about 30 minutes. When the cake balls have been chilled, melt a small amount of the candy melts in a microwave safe bowl according to package directions. Take one of the sticks, dip about 1/2 inch of the end into the melted candy and stick it about half to three-quarters of the way through the cake ball. Don’t go too far into the cake ball, or it will fall apart. The candy melts will help adhere the stick to the cake.

Place the cake pop (we can officially call them pops now since they are now on a stick) back onto the parchment and repeat process with all remaining balls. Place the cake pops in the freezer for 30-60 minutes before coating. This will save you a lot of headache when trying to dip the cake pops into the hot candy melts. If they are mostly nearly frozen, you will have a much easier time getting them to stay on the stick while dipping and tapping the excess coating off, so don’t rush this step!

Once the cake pops have been chilled, melt the rest of the package of candy melts according to package directions, and add your candy coloring, if usingdesired. I kept the majority of the cake pops in the freezer and took them out about five5 at a time. This way, the whole pan of cake pops doesn’t come up to room temperature while you are dipping the first batch.

One at a time, dip the cake pops into the melted candy coating being making sure to get the coating all the way up over where theon to the stick is attached to really seal it into create a good seal. GENTLY tap off the excess coating on the edge of the bowl while rotating the cake pop, to get a nice even layer all the way around. You will want to do this quickly in order to make sure to reduce any excess of the candy coating off before it starts to set.

At this point you can do one of two things. If you want lollipop-like cake pops, you can stick them in a piece of styrofoam, let them dry pop side up, and serve them just like that. If you do it this way, you may want to reshape the tips of the balls a bit with your fingers before dipping them, as they may have a flattened bottom from sitting and chilling.

I tend prefer to to place them pop side down with the sticks up in the air. They are still just as cute, but easier to make in large quantities. Plus, you don’t have to worry about the flattened bottom since you are just putting it back in that same position anyway.

While the candy coating is still wet, feel free to go crazy with sprinkles, edible glitter, or even crushed nuts. If you are piping or dipping another color onto the pops, wait until the base layer is completely dry before doing so. You may need to melt more candy melts depending on how thick your coating ends up. , it’s always good have a few extra bags on hand.

Let your cake pops dry for at least an hour or two before packaging them up. I placed mine in a paper towel-lined ziploc baggies and put them into the refrigerator. You can leave them at room temp for a day or two, or even freeze them for a few weeks.

Lemon Buttermilk Cake:
3 1/2 cups (349 grams) cake flour

2 cups (383 grams) granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter (2 sticks, 459 grams) room temperature

1 cup buttermilk (3,5 dl) room temperature

4 large eggs, room temperature

2 large egg whites, room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract

zest of one large or two small lemons

Preheat oven to 350 degrees F. Lightly butter and flour two 8 or 9-inch round cake pans.

In the bowl of your stand mixer, sift or whisk together the cake flour, sugar, baking powder, salt, and lemon zest. Add the butter and half the buttermilk. Beat with the paddle attachment on a medium-low speed until combined and smooth, about 3-4 minutes.

In a medium sized bowl, with a fork, whisk together the eggs, egg whites, the rest of the buttermilk, and the vanilla and lemon extracts to combine, just until eggs are broken up. Add the egg mixture to the batter in 3 additions, mixing on medium speed for 2 minutes after each addition, being sure to scrap down the sides of the bowl frequently.

Divide the batter evenly between the two pans, and bake on the middle rack of the oven for 35-40 minutes or until a toothpick or skewer inserted into the center comes out clean. Let cool in pans until they are cool to the touch, then turn out of pans and cool completely on wire racks.

Cream Cheese Frosting:
16 ounces (454 grams) cream cheese, softened

1/2 cup unsalted butter (230 grams) room temperature

1 teaspoon vanilla extract

2 1/2 cups (325 grams) confectioners’ sugar

pinch of salt

In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated. Gradually add the sugar, and beat until light and fluffy, about 3-4 minutes.

Eclairs? Be still my heart...

2011-04-15T13:05:00.002-05:00

I had no clue that I held a secret, deep down, buried-in-the-depths-of-my-soul obsession with eclairs. I feel that this love/want/desire/need has always been there, waiting to be discovered, but I don't think I have been exposed to a serious eclair in the 26 years I have been on this pastry-filled planet.

People think I am insane when I tell them that I don't really like sweets that much. Then their jaws drop the rest of the way to the floor when I say I am just not that into chocolate. Then they practically faint when I follow that up with the news that I am in pastry school and I tend to spend my days making cakes and confections for showers and weddings, treats which I am not really tempted to eat. I know what tastes good, but just a taste is enough for me. The pleasure I get from sweets and desserts is the process, the ritual, the craft, and the art of making them, just not necessarily eating them.

It doesn't make any sense, I know, but there are important exceptions to my general ambivalence towards desserts, and one of those exceptions is shaped like a log, filled with pastry cream, and dipped in chocolate.

I have finally discovered what may be my perfect dessert. It starts with a neutral, fairly un-sweet pastry shell, which is similar to one of my great loves, the popover. Then you fill said shell with an amazing thick, rich, and refreshing pastry cream. I could stop here and be the happiest girl in the world. But adding just a very thin layer of chocolate ganache to the top takes it to pastry perfection. The chocolate adds just the perfect amount of sweetness, and coming from me, the typically chocolate-abstaining baker, says a lot to the importance of this component.

There are a few steps involved here, but each separate component is fairly simple and can be made a bit in advance if you aren't up for tackling the entire project in one go. My guess is though, once you start the process, you won't want to stop until you are biting into the creamy goodness that is the chocolate eclair. Try to save at least a few to share with others, you may win some hearts and make new friends. They are that good.

Chocolate Dipped Eclairs
adapted from Professional Baking by Wayne Gisslen

You will notice that I measure everything on a kitchen scale, even liquids and eggs. This really is the best way to measure ingredients for baking, as it is very dependent on precision. If you do not have a kitchen scale, you can visit this site for approximate conversions: Cooking Conversions.

Pâte à choux:

1 lb (454 grams) water or milk
8 oz (227 grams) butter
.18 oz (5 grams) salt
12 oz (340 grams) bread flour
1 lb 4 oz (680) eggs

Combine liquid, butter, and salt in a saucepan, and bring mixture to a boil. Remove from heat and add all the flour at once, stir vigorously to combine. Return the pan to medium-high heat, and stir constantly until mixture dries out a bit, forms a ball and pulls away from the sides of the pan.

Transfer dough to a stand mixer (you can mix it by hand, but you might get blisters on your hand like I did, just a warning) and mix on low speed until dough has cooled a bit. Turn the mixer to medium speed and add the eggs in 4-5 additions. Wait until each addition is completely incorporated until adding the next addition, you may not need to add all the eggs.

When the pate au choux is ready, you should be able to drag a finger through the dough, as deep as your second knuckle, and the two sides of the dough created by the drag should slump back together and touch. You should still see a parting line, but the the sides should touch. If they stay apart, mix in a bit more egg. If they completely blend back together, you may have gone too far, and then well, I don’t know what to tell you. You can do one of two things, start over, or use the dough anyway. If you decide to use the dough, they will probably spread out more than you would like. They will still most likely be delicious, but there probably won’t be as much room for the pastry cream, and that is a shame.

Transfer the paste into a piping bag fit with a large plain tip, and pipe three inch long lines onto a parchment-lined baking sheet. Bake at 425 degrees F for 15 minutes, then reduce the temp to 375 degrees F and bake until golden brown and cooked through on the inside. The best way to tell if they are done is to sacrifice one and break it open. It should have the consistency of a popover on the inside, hollow and still a bit moist, but not sticky or wet.

Pastry Cream:

2 lb (907 grams) milk
4 oz (113 grams) sugar
3 oz (85 grams) egg yolks
4 oz (113 grams) whole eggs
2.5 oz (71 grams) cornstarch
4 oz (113 grams) sugar (this is an additional 4 oz of sugar, to be used separately from the other 4 oz)
2 oz (57 grams) butter
.5 oz (14 grams) vanilla extract

1. In a heavy saucepan, bring 4 oz sugar and the milk just to a boil. Meanwhile, in a separate bowl, whisk together the yolks, whole eggs, cornstarch, and the rest of the sugar until completely smooth. Temper the hot milk into the egg mixture, then return the mixture to the pan over medium high heat. Bring the mixture to a boil, and immediately remove from heat. Stir in the butter and the vanilla and mix until completely incorporated.

2. Pour into a shallow pan, and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the pastry cream to prevent a skin from forming. Chill for a few hours or overnight. Whip until smooth again before using.

Chocolate Ganache:

1 lb (454 grams) dark chocolate, chopped
12 oz (340 grams) heavy cream

1. In a medium saucepan, bring the cream just to a boil, remove from heat, add the chocolate and stir. Let sit for a few minutes, then stir until smooth. If all chocolate has not melted, place bowl over pan of gently simmering water and stir chocolate until completely melted and smooth.

2. When the eclair shells have cooled completely, take a star piping tip, and gently poke two holes in the bottom of each eclair. Pipe pastry cream into each hole to completely fill the eclair. Alternatively you can also use a bismarck tip if you have one, to pipe the cream into the eclair. Try to get as much cream inside as possible, trust me on this, you will thank me later!

3. After eclairs are filled, carefully turn each one over and dip the tops into the chocolate ganache. Place eclairs ganache side up on a baking sheet to set.

Fuel to Ride

2011-04-12T09:43:00.000-05:00

I am back in Chicago once again, after a much needed vacation. After two weeks of sun, scuba diving, rock climbing, whitewater rafting, jungle trekking, and beer drinking (I believe Salva Vida is my new favorite beer), it's back to reality. Paying bills, getting ready for school and work to start, loads of laundry and spring cleaning...this is how I spent my weekend. Kind of a post-vacation buzz kill right?

Luckily, there are a few things this spring that I have to look forward to, weddings to attend and new babies to meet, and of course, the big bike ride. Every summer for the past four years, my sister and I have participated in the MS 150 bike ride in northern Minnesota. Our mama was diagnosed with Multiple Sclerosis back in 2007 (she still isn't convinced, she's stubborn like that :-), and with the help of great doctors and almost daily yoga, she is doing great and thoroughly enjoying her retirement. We will continue to do this ride, and raise money for the cause, because even if it turns out in the long run that our mom doesn't have MS, other people's moms still do, and that's more than worth riding for.

The ride is less than two months away, and that means after a lazy winter, it's time to get back on my bike. I have learned my lesson about exercising for four hours and not replenishing my calories, or not eating enough before the ride. It's not a pretty sight when you are a mile away from your apartment, but your legs just stop working, and you simply can't fathom riding another yard. Not pretty at all.

I am much more proactive now, making myself a fairly big, protein-rich meal before I leave, and packing lots of high calorie snacks with me when I go on those 40-to-50 mile rides. It makes for a much happier and healthier biker. This meal was chocked full of protein, healthy fats, and filling calories. Plus, it was all stuff I had in my pantry, save for the avocado, but I usually have one or two of those lying around anyway. Simple ingredients, with big flavors and textures, this meal is a snap to throw together before a big ride, but tastes decadent enough for a great meal anytime.

If you would like to donate to the Multiple Sclerosis Society you can visit my personal page here, and read more about the disease and why I ride.

Quinoa with Edamame, Parm, and Egg
serves 1

1/2 cup cooked quinoa
1/2 cup shelled, cooked edamame
1/2 oz shaved parmigiano reggiano (I used a vegetable peeler to get big shavings of cheese, but you can grate if you prefer)
1 extra-large egg
2 teaspoons olive oil, plus more for frying egg
salt and pepper to taste
1/2 avocado, peeled, pitted, and sliced

In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.

Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

Valrhona Pots de Crème

2011-03-28T17:03:00.000-05:00

I have this friend. She is a mom-to-be, a teacher, and an overall wonderful person, oh yes, and she is allergic to gluten. Why should this be important? Well, I suspect like many of you reading this, our get-togethers with friends have a tendency to center around food. We plan all our meetings around what we will be cooking, who's making what, and how many calories we can safely stuff into our bellies during the allotted time frame. It has been this way for years and years, since we all found an appreciation for good food and drink. You know, since we graduated from Funyuns and Mountain Dew to caramelized onion crostini and Sauvignon Blanc.

Maybe because I claim to know my way around the stove, or maybe because I am a total control freak, I have been in charge of the main meal for our bi-annual cabin weekends for the past four years or so. When my friend found out she had celiac disease, we all tried to cater to her special dietary needs throughout the weekend. The first year was a little rough. I found myself squeezed into a tiny five foot by five foot kitchen, preparing two pasta dishes and two gluten-free "pasta" dishes. I ended up with two potfuls of tomato flavored disintegrated gluten-free pasta mush, and about three hours of dish washing ahead of me. The next year I produced a three layer lemon pistachio gluten-free birthday cake, which tasted lovely, but was as dense as a brick.

Over the years, I have learned from these gluten-free disasters, and have changed the way I approach cooking for someone with a dietary restriction. Instead of picking a recipe, then adapting it to suit my needs, I now try to seek out naturally gluten-free foods to feature in my meals. Fresh vegetables, rich cuts of meat, cheese-laden potatoes, savory rices and grains...how hard can it be to plan a gourmet meal when you have all this at your disposal? Soon, it became a pinch to plan a completely gluten-free meal that we can all enjoy, with no substitutions, and no sacrificing.

This year, I finally applied this approach to dessert. Rather than making a tart shell or pastry with all kinds of crazy rice and spelt flours and xanthan gum, I sought out a dessert that was already gluten-free. I needed something that would be the crowning touch on a lobster dinner, something rich and decadent, where no one would miss a flaky, buttery pastry dough.

Enter Valrhona Chocolate Pots De Crème. These are really simple chocolate custards, just kicked up a notch or two with the addition of some of the best chocolate in the world. Featuring one single, amazing ingredient can be a great way of simplifying a dish when there are dietary restrictions at play. The taste of the Valrhona custard is so intense and deep, the gluten-free gal and the rest of the party, never even noticed the lack of flour that is usually so noticeable in american desserts. The most important part though was ending the meal with full bellies, happy hearts, and memories of time well spent with wonderful friends.

Dark Valrhona Chocolate Pots De Crèmeadapted from Cinnamon Spice and Everything Nice
makes 8 individual custards

1 1/2 cups (355 ml) whole milk
1 1/2 cups (355 ml) heavy cream
2/3 cup (1,56 dl) sugar
6 ounces (170 grams) dark Valrhona (or any other brand high quality) chocolate, chopped
6 egg yolks
1/4 cup (0,6 dl) Dutch-processed dark chocolate, sifted
1/2 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon salt

In a medium sized saucepan, over a medium-low flame, heat the milk, cream, sugar, and chopped chocolate, whisking constantly, until chocolate is melted and sugar has dissolved, and comes to a simmer.
While this is heating, combine the egg yolks, cocoa powder, cinnamon, vanilla and salt in a large bowl.
Preheat oven to 325°F (160°C).

Once the cream mixture is at a simmer, it's time to temper it into the egg yolks. Pour a small amount (about 1/4 cup) of the hot chocolate milk into the egg yolk mixture while whisking constantly. Repeat this process two or three more times, whisking constantly, until you have a hot, loose, liquid mixture. While whisking, slowly pour the remainder of the chocolate milk into the yolks, and stir until completely incorporated.

Pass the liquid through a fine mesh strainer into another bowl, or a pitcher for easy distribution into the ramekins. Arrange eight ramekins on a baking sheet and fill each one about 3/4 full with the custard mixture.

Place the baking sheet on the middle rack on your oven, and carefully pour hot water into the sheet pan, filling it as full as possible, without overflowing. Bake custards for 35-40 minutes, until they are set. They will have a uniform, even jiggle when done, meaning the center should move just as much as the outer rim when jostled.

I have found that the easiest way to remove the custards from the oven is to use tongs to remove each ramekin separately, then turn off the oven, leaving the sheet pan full of water in the oven until it is cool. This way you wont have to try to carry a large sheet pan full of 325 degree water across your kitchen.

Let custards cool for about 20 minutes, and then refrigerate for a few hours, or optimally overnight until completely set and chilled.

For best results, top with fresh raspberries and freshly whipped cream, and serve in good company.

Just a Hint of Spring

2011-03-17T20:13:00.001-05:00

**This post was originally published on HonestCooking.com, a brand new online food magazine, for which I am a contributor. The website launched this past monday, and it is a great new resource for recipes, travel, restaurant reviews and foodie opinion pieces. Check it out here!**

When I say a hint of spring, I am talking a very teeny-tiny hint. One day over 50 degrees here in Chicago has made me ready for full-on sunshine, budding flowers, chirping birds, fresh produce, and all those other things that make spring such a wonderful season. Last year about this time, I had practically handcuffed myself to my Dutch oven. I was kicking and screaming and praying for snow, so I could settle in and spend the entire day over a bubbling pot of soup. I was just not ready to let winter go. All the braised meats, stewed vegetables, heavy soups, and thick pasta dishes were taunting me. I was having a little trouble moving on from those wonderful dishes and my winter hibernation.

Oh what a difference a year makes! This year, it is more than just the physical changes in the weather, or the different types of foods cooking on my stove that are making me long for spring. As the middle of March approaches, I am finally ready to make some 'new year's' resolutions. A few months late maybe, but January is such a depressing, bleak, dark month and with so many weeks until the warm weather arrives, it can feel completely futile to make resolutions for the coming year. Maybe this is why so many people don't keep their resolutions, present company included.

Spring is different. Plants are sprouting, produce is plentiful, neighbors are emerging from their hibernation. In the springtime, there is a natural motivation to get outside, exercise, try new things, and meet new people, that just isn't present in the dead of winter. For me, this particular spring is full of hope and exciting opportunities, new jobs and challenging classes, friends getting married and having babies. Life seems to finally be settling into place, and heading in the right direction.

In my kitchen, I am delicately transitioning from winter into spring. I am not quite yet letting go of my winter comfort foods, but am finding small and subtle ways to add a bit of brightness to an otherwise cold weather dish. Some orange zest added to a formerly dense and heavy pound cake turned out to be a gentle way of coaxing spring into my cooking and I find myself welcoming the season with open arms.

Orange Pound Cake
adapted from williamssonoma.com
makes 6-8 mini loafs, 2 regular loafs, or 1 Bundt

2 3/4 cup (6,5 dl) flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup (2,4 dl) unsalted butter, room temperature
1 1/2 cups (3,54 dl) granulated sugar
4 eggs, lightly beaten, room temperature
1 teaspoon vanilla
1 cup (2,4 dl) whole milk, room temperature
zest of 3-4 large oranges

Preheat oven to 350 F, placing a rack in the middle of the oven.

Butter and flour your loaf pans, shaking out all excess flour and set aside.

In a large bowl, combine the flour, baking powder, and salt. Whisk or sift together, set aside.

In a stand mixer using the paddle attachment, beat the butter until smooth, about 30 seconds. Add the sugar and cream together with butter on medium high speed until light and fluffy, about 5 minutes. Gradually add the egg, beating thoroughly and scraping down the sides between each addition. Add the vanilla and beat just until incorporated, about 1 minute.

Add one-third of the flour mixture and beat on low speed just until incorporated, then add half of the milk, beating again until incoporated. Scrape down the sides in between each addtion. Repeat with another third of the flour mixture, then the remainder of the milk, then the remainder of the flour. Gently and quickly mix in the orange zest.

Spoon batter into your prepared pan(s), filling about 3/4 the way full. If you fill them too high, they can overflow and make a big mess. (Rest assured though, they will still be delicious!)

Bake for 20-30 minutes, (can be more depending on what size pans you are using) until golden brown, and a tester inserted into the middle comes out clean.

If you want to add a little something extra to these cakes, mix together 1 cup powdered sugar, 3 tablespoons orange juice, and 1-2 teaspoons orange zest. Pour over the cakes for a simple, quick, and tasty glaze. This helps moisten the cake, and helps keep it that way for a few days. It also helps it taste like a donut, which in my book, is never a bad thing. They would also be delicious dipped in chocolate, or served with whipped cream.

Welcome to spring, where the possibilities are endless.

A New Kind of Online Food Magazine

2011-03-14T23:29:00.000-05:00

This week brought the launch of a new online food magazine, Honest Cooking - The New Flavor In Food. It's a new kind of magazine says the editor, Kalle Bergman:

"Honest Cooking is an international online culinary magazine with the ambition to truly change the face of online food media. We feature over 50 of the world’s most interesting food & beverage writers, bloggers, photographers and Chefs, in a magazine that aims to become the leading and most inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun. We want to be smaller, quicker, funnier, smarter and more interesting than all of the current established food websites."

I am lucky enough to be one of those 50-odd contributors, and am looking forward to seeing all the great recipes and columns that will be part of such a fun and exciting new website. Check it out, I think you'll like it.

Linzer Torte

2011-03-08T01:25:00.004-06:00

Is it bad that it is nearing the middle of March, and I am just now getting around to making something that was on my holiday goodies baking list? Is it also bad that the only reason I got around to making it was because it was part of my pastry school curriculum? No? Not a problem? Okay great, I knew you'd understand.

I had actually wanted to make linzer cookies, but somehow ended up with a linzer torte, which I have since decided is basically one giant cookie, so I am going to cross it off my list anyway. I am really good at talking myself into or out of anything.

This is my kind of tart. Simple to make, with just a few ingredients, but it still manages to pack a huge amount of spicy, nutty, fruity flavor. Top it off with a fancy lattice top, and it is beautiful and tasty enough to impress your friends, and even win hearts.

Raspberry Linzer Torte

from Professional Baking by Wayne Gisslen
makes one 9 inch torte

8 oz. butter, softened
6 oz. sugar
1/2 teaspoon salt
5 oz almond flour (or finely ground blanched almonds)
1.6 oz. eggs (usually a bit less than a large egg, or one medium size egg) at room temperature
1/4 teaspoon vanilla extract
10 oz. pastry flour
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup raspberry jam

In a stand mixture, combine the butter, sugar, salt, cinnamon, and nutmeg on low speed just until smooth. Add the almond flour and mix until combined. Add the vanilla and egg, and mix again just until combined. Add the flour in one addition and mix until evenly blended. Turn out of bowl, and divide into two equal pieces.

Take the first half, smash down gently into a 1/2 in thick disc and wrap tightly in plastic wrap. The second half, shape into disc again, but this time, place between two sheets of plastic wrap and roll out until 1/8 inch thick. Leave the dough in the plastic wrap, then chill both halves for at least two hours.

When the dough is nice and chilled, take the thicker disc out first, leaving the rolled-out one in the refrigerator until ready to use. Remove plastic wrap, and place disc on lightly floured surface. Using a rolling pin, roll out until about 1/8 inch thick. Gently move disc to 9" or 10" tart pan with removable bottom, and gently press the dough into all of the corners, lifting up the edges to help fill the spaces. Be careful not to stretch the dough, this will cause shrinkage. Using your thumb, press off any excess dough hanging off the sides to create a crisp edge.

Spread the bottom of the tart shell with a thin 1/8-1/4 thick layer of raspberry jam. Take out the rolled portion of dough, and cut into 3/4 inch strips. Arrange in a lattice pattern (there is a good photo tutorial here) and pinch off any excess dough.

Bake at 350 degrees F for 25-35 minutes, until crust is a light golden brown. Let cool completely, the sprinkle lightly with powdered sugar prior to serving.

Carnitas Breakfast Tacos

2011-02-21T17:09:00.004-06:00

Cakes, cookies, cupcakes, pastries, bread, and custards. This is what my diet has consisted of the past few weeks. I am not kidding, I feel like I have been on a constant sugar high, and on a serious carbohydrate overload. First quarter of pastry school will do that to you I guess.

It is also approaching April, and spring is just about here. For a baker, that means one thing. It is officially wedding and shower season. I have one friend with a bun in the oven, and another with a rock on her finger, and they are both going to be showered with gifts and well wishes from friends and family, and treats from my kitchen in the next month or so. I have noticed when I do large projects like dessert tables, or fancy cakes, that I forget to eat, and just nibble on the scraps or the rejects from the goodies I am baking.

This habit, while delicious, and actually helpful to my waistline (that whole forgetting to eat thing can make you bikini ready in no time) it's definitely not a good way to sustain myself for the long hours standing in my kitchen. I need to take better care of myself this spring season, and that means cooking more. I have no trouble being a busy bee baker, but I have been neglecting my first loves, meats, cheeses, pastas, mexican, italian, thai food! No more. One of my many spring resolutions is to not only prepare for these events with lots of do-ahead baking, but also making nutritious, filling, meals to keep me going until summer.

Welcome to operation carnitas. There have been many times that I have ordered carnitas tacos, or burritos from Chipotle, or better yet, the authentic mexican taco stand down the street, but had never even thought about making them at home. I feel as though my life has changed. Have I mentioned that I am a bit over-dramatic when it comes to food? No?

Carnitas are incredibly easy to make, and provide a perfect filling for burritos, breakfast tacos, or simply served over rice. The best part? Braising is one of those cooking methods that takes just a little prep, then you get to stick the meat in your dutch oven and forget about it for a few hours. Plus it makes a LOT of shredded pork, perfect for being wrapped in individual portions and freezing (if it makes it that long). Spicy, tender, juicy, a little sweet, this is a killer recipe, and would be great for a crowd. My boyfriend and I have already mowed down more than half of a nearly five pound pork shoulder over the last three days, so I can say with complete confidence, you will love these carnitas.

Orange Beer Braised Pork Carnitas
for a 4.5 pound pork shoulder, feel free to halve recipe for smaller cut of meat

4.5-5 pound pork shoulder roast, cubed into 3-4 inch pieces
2 teaspoons salt
6 teaspoons chili powder
3 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons fresh ground black pepper
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
1-2 tablespoons olive oil
4 slices thick cut applewood smoked bacon, diced
12 ounces beer (I used a New Belgium pale ale, any full flavored ale would work fine here)
2 quarts chicken stock
zest of 1 orange

juice of 2 oranges

In a medium bowl, combine salt, pepper, chili powder, cumin, garlic powder, cayenne, and paprika. Toss each piece of pork shoulder in spice mixture to coat lightly, rubbing gently into the meat with your fingers. Let the meat rest at room temperature for about 20 minutes to let the rub penetrate.

In a large dutch oven, heat the olive oil over a medium flame, and when it is hot, add the diced bacon. Cook, stirring frequently, until the bacon has rendered all of its fat and become slightly crisp, about 8-10 minutes. Be careful not too cook the bacon on too high of heat because it can burn. Remove the bacon with a slotted spoon, and any excess bacon fat from bottom of pan, leaving just enough to coat the bottom of your pot. In batches, over high heat, sear the pork shoulder pieces, until brown, about 2-3 minutes on each side. Remove the pork and set aside. When all pork has been seared, add the chicken stock, beer, orange juice, and zest to the pot, and bring to a simmer, scraping up all the browned bits on the bottom of the pot.

Preheat oven to 350 degrees F. When the liquid is at a simmer, add the pork and the bacon pieces back into the pot, cover tightly, and braise for 3-3 1/2 hours, until meat is falling apart. Turn meat over a few times throughout braising process. Remove pot from oven, then remove the pork from the pot, place in clean bowl and cover tightly with tin foil. Put your liquid over medium high heat and bring to a simmer. Reduce the sauce at a simmer for about 30 minutes. You will want to skim as much fat off the top of the liquid as possible, it will reduce the greasiness of your carnitas.

When the sauce is reduced to your liking, reduce your heat to low, and begin picking through your meat, removing the large pieces of fat, and returning the tender meat to the sauce. Take two forks and shred the meat into the sauce. I ended up having no sauce leftover, it was all soaked up by the pork, but if you do thats okay too, pour it over some rice or your pork when you serve it (don't waste it, it is delicious!).

If you want to make breakfast tacos, just heat up some corn tortillas, scramble some eggs, and top with carnitas, salsa, fresh cilantro, and some sour cream if that strikes your fancy. You can also just take a fork and eat them straight out of the pot like I did the night I cooked them. Don't judge, just enjoy!

Carrot Cake Cupcakes

2011-02-17T22:30:00.003-06:00

My wonderful, smart, talented, beautiful older sister turned 30 today. She is an amazing woman, strong and opinionated, sensitive and compassionate. She can kick my butt running (well doing anything athletic, really) and trivial pursuit, but is still nice enough to share a bottle of wine or a delicious meal with me. I was lucky enough to be able to celebrate her birthday with her, for the first time in years, here in Chicago and I wanted to send her home with one of her favorite treats: carrot cake.

I cannot think of carrot cake without thinking of my sister and our former backyard neighbors the Sonnabends. They have three kids, and the older two and my sister were inseparable growing up. Carrot cake instantly brings to mind a snapshot of Rian and Sara in matching bikinis with their little pot bellies sticking out, hamming it up for the camera, waiting to take on the suped-up slip and slide my dad concocted. Whenever it was time for a Sonnabend birthday, you could pretty much guarantee that a carrot cake would be blazing with candles. For some reason I always despised carrot cake, and thought it was weird that a kid would want a cake made out of vegetables for their birthday, when they could have their choice of anything. Chocolate, vanilla, fun-fetti, angel food, come on, with all the options, carrot cake? Really??

I have since come around and now really enjoy carrot cake, I even snagged a cupcake or two for myself last weekend. Paired with a rich and not too sweet cream cheese frosting, these spiced carrot cake cupcakes made the birthday girl very happy.

Carrot Cake Cupcakes & Cream Cheese Frosting
adapted from Smitten Kitchen
makes two dozen cupcakes

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups vegetable oil
4 large eggs, room temperature
3 cups grated carrots, I used a micro plane to grate the very finely, but you can use the small side of a box grater

Preheat oven to 350 degrees F, and line two cupcake tins with paper liners.

In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger, and whisk together. In a large bowl, whisk together the oil and sugar until combined. Add the eggs one at a time, whisking to incorporated between each addition. Fold in the carrots, the add the dry ingredients to the wet, and using a wooden spoon, gently mix just until combined, and all dry ingredients are wet.

Spoon into lined muffin tins, until each cup is about 3/4 the way full. Bake for 16-20 minutes on the middle rack, until a toothpick entered into the center of the cakes comes out clean. Let cool in pans for a few minutes, then remove from tins and let cool completely on a baking rack before frosting.

To make the frosting:

16 ounces cream cheese, softened

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla extract

2 1/2 cups confectioners sugar

pinch of salt

In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated. Gradually add the sugar, and beat until light and fluffy, about 3-4 minutes.

Pipe or spread onto cupcakes as desired.

Here's to many wonderful birthdays to come, hopefully all of them with cake included.