Fahrenheit 350°

Surprise Treat

2012-01-29T21:50:00.001-07:00

There is a lovely little specialty bakery in Gresham, Oregon, by the name of CloudTree & Sun Inc. (112 N. Main), that sells: The. Most. Delicious. Sticky Buns! They are coated in gooey caramel and baked with ripe, crunchy, nutty pecans throughout. The bread melts in your mouth; a buttery pastry that beckons and invites the senses to partake in this sweet privilege.

This is how food is meant to be created.

My mother and I used to visit this shop on our way home from my sister's house. I always felt that I must have been a very special little girl to be treated to such a delicacy. One whole sticky bun and my favorite treat in the whole world from the prettiest boutique, all to myself. This one small and rare indulgence made me feel like a princess.

These sticky buns are what initiated my journey down the study of gastronomy.

A few years back I got my hands on the recipe for another of my favorite desserts, also from CloudTree & Sun. All these years I never much paid attention to the fact that it was part of a two columned piece of paper; the left containing the prized recipe and the right a bunch of hand written gibberish.

All these years I've been missing out. Turns out that gibberish is quite a treasure!

Apple Cream Cake

This flan combines apple pie with cheesecake. I've tried this combination before, however, this recipe is uniquely different. The texture is not wholly equivalent to cheesecake alone, but instead possesses two distinct flavors: apple and cream.

Crust

Cake:
Whip 8oz. cream cheese until light and airy
Add
2 tablespoons lemon juice
2 eggs
½ cup sugar
Mix until light and fluffy

Finalè:
Roll out crust dough, and layer along bottom and up edges of an 8" tart pan
Slice and core 2 apples and arrange on the bottom of the flan
Pour cake mixture over apples
Bake at F350° for 30-40 minutes
Allow to cool before removing base of pan
Chill and enjoy

One Year Ago: In A Rut, Boston Cream Pie
Two Years Ago: Sundae Crêpes: Avocado Corn
Three Years Ago: Eat More Fruit, Walnut Pear Tartelettes

Copy Cat

2011-12-16T23:48:00.001-07:00

Over the years I've tried to pinpoint my favorite dessert, (see far right column titled: Toppings) with absolutely zero success. Anything, and everything, beautiful and/or sweet makes the list; a moist fluffy cake that evaporates as it melts in your mouth, chewy confections that make your eyes roll to the back of your head,...

...and cookies, which are virtually effortless to whip up with any scant amount of ingredients. That's the great thing about cookies - a little butter, a little sugar, a little flour and in a matter of minutes you can have a delicious wonderful creation! And these cookies taste just as good as their name indicates!

Fried Ice Cream Cookies

These eccentric cookies harmonize a sweet and salty balance with the distinct flavor of crunchy cornflake fried ice cream. Though the cookie texture is a far cry from smooth ice cream, these cookies are a fun and much easier alternative to the real deal, plus the flavor is spot on! You can barely tell the difference!

1 cup butter
2 cups white sugar
3 teaspoons vanilla extract
Beat until smooth and creamy

Add
2 eggs
Mix again until fluffy

Add
2 ½ cups flour
3 cups crush cornflakes
1 cup coconut flakes
1 teaspoon baking powder
1 teaspoon salt

Bake at F350° for 10-12 minutes
Transfer to rack or paper towel to cool

Chocolate By the Sea

2011-10-25T13:34:00.013-06:00

"And I would eat them in a boat!

And I would eat them with a goat!
And I will eat them in the rain.
And in the dark.
And on a train.
And in a car.
And in a tree!

They are so good - so good you see!

So, I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.

And I will eat them here and there!
I will eat them ANYWHERE!"

- Dr. Seuss

Athough it can't be directly proven, Dr. Seuss was inspired to wrote this poem after his first bite of Guylian Chocolates. He ultimately decided to insert 'Green Eggs and Ham' to make the poem more acceptable and appealing to children...

...but everyone who knows, knows that this poem is, and always was, about Chocolate.

Guylian Chocolate

Artisanal Belgian Chocolates
http://www.guylianbelgianchocolate.com/

When Corrinne invited me to review Guylian Belgian Chocolates, I salivated at the opportunity. The word Chocolate, and all it denotes is a deal maker. It is a pronoun, a power word, an action figure. When you say "Chocolate", I say "how high".

I keep Chocolate in bulk: Peters, Callebaut, Guittard, Ghiradelli, and Milk, Dark and White. In fact, one entire shelf in my pantry is dedicated to Chocolate. 10 pound bricks of Chocolate, Chocolate chips, melting Chocolate, liquid Chocolate, and yes even Hershey's Chocolate for summer campfires.

Needless to say, I know Chocolate; Guylian Chocolate's do not disappoint.

Guylian Chocolates are decadent seashell shaped chocolates with each shell composed of the perfect blend of marbled dark, milk and white chocolate. I'm not ashamed to admit that I ate the entire package that was sent to me in under two days. I savored each delicious mouthful and hardly shared with my husband - I couldn't get enough.

I recommend consuming these chocolates everyday in large quantities.

And now... you can win Guylian Chocolates of your very own!
This giveaway includes:
A Guylian Artisanal Belgian Chocolate Box comprised of 22 delicious chocolates.

To enter, simply leave a comment on this blog

indicating why you would like to win.

Deadline to enter is Friday, October 28, 2011 at midnight.

Winner notified by email - so make sure I can reach you.

Itsy Bitsy Spider

2011-10-21T12:49:00.000-06:00

Halloween is nearly upon us. I don't know about you, but we haven't decided on our costumes yet! Scratch that, we had, but couldn't find costumes small enough for the little ones in our family... so it's back to the drawing board with only a week left on the calendar!

Good thing the treats are already planned and taken care of. We'll be headed to the Tracy Aviary's Halloween Hoot and other festivities around our neighborhood. The goblins who stop by our house will get rewarded with full size candy bars!

Two years ago I shared with you my techniques for dipping caramel apples. Caramel apples are irresistible on their own, but delightfully creepy when decorated with a sprawling spider web. This recipe is simple and easy with a great payout for your efforts!

Spider Web Caramel Apples

Make caramel as directed in your favorite recipe - or melt handy store bought caramels!
Insert 12" wooden dowels into apples and wipe bottom of apples clean and dry
Dip apples into caramel and shake access off before transferring to greased foil
Allow caramel to set completely (2+ hours)

Melt chocolate and drizzle completely over apple
Shake off access chocolate allowing it to drip down sides of apple
When chocolate is nearly dry and tacky melt second batch of chocolate
Pour into piping bag with a very small hole cut out

Pipe 3-4 horizontal circles around the apple starting at the top

With a toothpick draw vertical lines down the sides of your apple and through the chocolate starting at the top and moving downward, until you have covered the circumference of the apple (10-12 lines)

Apply sprinkles if desired, and allow to set and dry overnight
Package as fitting - I prefer a 7x10" clear plastic bag
Add two ring spiders to the ribbon to complete the look if desired

Sugarhouse Art Market

2011-10-03T14:04:00.003-06:00

Boutique Location:

Sugarhouse Garden Center in Sugarhouse Park

1602 E. 2100 S.

Salt Lake City, Utah 84663

Directions

Boutique Hours:

Friday: October 7th, 11am-6pm

Saturday: October 8th, 10am - 5pm

For sale:

The Original Traditional Vanilla Pecan Logs

Small and Large

Chocolate Pecan Logs

Small and Large

Pumpkin Pecan Logs with Cinnamon Caramel

Small and Large

Candy Turtles

Spider Web Caramel Apples

The Three B's

2011-08-22T11:45:00.001-06:00

Three words: Make this cake. Two more words: It's heavenly.

I mentioned previously that I have a bad history with bundt cake pans. In fact I've thrown out a few perfectly good pans just because they bested me. But then, without fail, I find a new recipe I just have to try and I'm in the middle of a mess all over again.

Finally, about a year ago, for the first time I achieved success with a Lemon Blueberry Bundt Cake. I was back in love!

Unfortunately, that only lasted one round. The second round had me cussing and throwing things around the kitchen again. Then, miraculously, I realized something. I was smarter, stronger and better than that hunk of metal and I applied patience (something I wasn't born with). Success again!

The best way to grease a bundt cake pan is to liberally apply butter, methodically, in every crease. Then add a second layer of oil and rotate the pan until that too has covered every inch. Place upside down over a cup in your sink for the extra oil to drip off. Then finally, sprinkle sugar over every surface to ensure you haven't missed one single micro space.

Banana Butterscotch Bundt Cake

Butterscotch Sauce
½ cup whipping cream
½ cup butter
½ cup white sugar
½ cup brown sugar
Bring to a slow rolling boil over medium heat
Allow to boil for 5-10 minutes or until mixture is thick and smooth
Reduce to low, and leave on heat, stirring occasionally for an additional 10 minutes
Leave in pan, slightly warmed until cake is finished

Cake
1 cup butter
½ cup vegetable oil
½ cup whipping cream
1 ½ teaspoons vanilla
Beat until light and fluffy

Add 6 bananas, ripe or overripe and beat into the mixture

Add
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
Mix until thick and well incorporated

Add
4 eggs
½ cup sour cream
¾ cup butterscotch sauce
Beat on high for several minutes

Pour into well greased bundt pan
Bake at 325°F for 1 hour, until cake is lightly browned and springs back to the touch
Invert on wire rack, and pour remaining butterscotch sauce over the tops and sides of the cake

Let cool

One year ago: Stand By Me, S'more Macarons

Two years ago: A Different Twist, Caramel Dipped Strawberries

Accomplishment

2011-07-20T12:02:00.000-06:00

I always feel a genuine sense of accomplishment (and a little bit of pride) when I bake something new, and it turns out beautifully. This isn't always the case, so I've developed a habit of involuntarily cringing just a little bit before mustering the courage to peek at the final product.

The by product of experimenting a lot is wasting a lot. It puts me in a foul mood. Last year I was dead-set on creating a caramel recipe that didn't use corn syrup, but all I succeeding in doing was wasting about 5 pounds of butter, and 3 gallons of rich whole whipping cream. Let's not even mention the sugar!

Based on the preparation of this Semifreddo, I feared this new venture would turn out like my many batches of experimental caramel. Fortunately, my first impressions were defeated, as this beautiful confection goes from a hot liquid mess to a beautifully constructed cake that tastes as smooth as it does light and airy. Competing flavors are balanced together harmoniously, while this dessert makes an excellent companion on a hot summer's day.

Peanut Butter-Chocolate Semifreddo
Recipe

Though this dessert takes a bit of advance planning, (a minimum of 5 hours to set in the freezer) make sure to consume this dessert in the day following completion. Though the link suggests it will be good up to three days, I found to enjoy it best in the first 24 hours.

One year ago: Climbing Trees, Extraordinary Lemon Tart

Two years ago: A Family Favorite, Banana Blueberry Muffins

Simplicity

2011-07-01T08:55:00.004-06:00

For the first six months after we moved to Utah, I awarded myself the job title of confectionista. Aside from experimenting in the kitchen and blogging about my adventures, it was so fun searching out new weekend boutiques to attend, reviewing restaurants, and exploring the vast blogging world that runs rampant in Utah. For those six months, no other commitments consumed my time until... JetBlue came into my purview.

Well that's not all. You know that old nursery rhyme... first came love, then came marriage, then came the babies (count them... two!) in a baby carriage?

They came too.

On top of diaper duty, I head back to work in 23 days. I never, ever, ever thought I would say that I miss my job. Honestly, I never thought I'd have a job that I'd miss, but I love working for JetBlue on the Real Time Recovery/Social Media team tweeting for JetBlue about turtles, fare specials, customer questions, and anything JetBlue related in 140 characters or less, of course.

That also means, you guessed it, Fahreneheit 350° is on twitter as well. Follow me for breaking baking news, updates on JetBlue, thumbsucking, and a few of my own quips and opinions.

Yes friends, my full time confectionista days are behind me! And, what could be better (see above picture with proud Daddy)? Cue cliche music with appropriate bearing testimony of how blessed I am. On top of diaper duty, and working part time, I'm still dedicated to finding time for my passion. Life is about making it work, so, in true twitter fashion this recipe is all about simplicity.

Marshmallow Magic Bars

And what's best, is this recipe is a twist on the original, and is nut free! That way you can share this with everyone, including your loved ones who are allergic.

Melt ½ cup butter and mix with 1 ½ cups of graham cracker crumbs
Press onto the bottom of a 13x9 (casserole dish) pan
Cover crumbs with mini marshmallows
Layer chocolate chips and coconut
Drizzle caramel sauce and 1 can of sweet condensed milk over layers
Bake at F350° for 25 minutes until lightly browned
Let cool, cut, and serve at room temperature

Two years ago: Discovering, Cherry Star Cakes

Just Another Sheet Cake

2011-06-27T15:06:00.003-06:00

Growing up, I remember three cakes my mother made on a consistent basis. The first, of course, was German Chocolate Cake. We enjoyed this cake during every birthday celebration, and to this day it is my favorite cake. We called the coconut pecan frosting gravel, and nothing in this world can compare.

The second was Angel Food Cake. Angel Food Cake is so delicate and airy with a taste so divine that it can be paired with anything. I love this cake with fresh strawberries or raspberries condensed in a bit of sugar. I recently learned that my Mother never made this cake from scratch. This revelation had me stumped because I swear I remember her cracking all 12 of those eggs every time.

And finally..., the third cake was Texas Cake.

The title of this post is intended to be read with sarcasm. "Just Another Sheet Cake" uh uh. Texas Cake is deliciously chocolaty, fantastically simple, and superbly moist. I've made this cake three times in the past month, and each time it has been consumed so quickly I never had the chance to take pictures of the finished product.

Texas Cake

As I said, this cake is chocolaty goodness with just a few strokes of the wooden spoon and a quick 20 minutes in the oven. It will easily become your go to cake for a quick treat.

Cake:
Melt 1 cup butter and 1 cup water on stove over medium heat
Remove from heat and let sit

In large bowl combine
¼ cup cocoa powder + 1 tablespoon
2 cups flour
2 cups sugar
¼ teaspoon salt
1 teaspoon baking soda

Add
¾ cup sour cream
1 teaspoon vanilla
2 eggs
Mix until incorporated

Add water and butter until batter is smooth
Pour into greased jelly roll pan
Bake at F350°, 20 minutes or until cake springs back to the touch
Immediately cover cake with frosting (see below) and spread until smooth
Top with chocolate chips, or chocolate shavings if desired

Frosting:
Over medium heat, bring ½ cup butter and ½ cup milk to a simmer
Transfer to a medium size bowl

Add
1 teaspoon vanilla
¼ cup cocoa powder
4-5 cups powdered sugar
Beat with electric mixer until smooth

Free Soda and Snacks

2011-04-07T11:50:00.003-06:00

"Your cubicle is in the basement; the Mountain Dew dispenser is on the right."

When Gabriel first showed me this video a couple weeks ago, my belly ached and I couldn't see for the tears in my eyes from laughing so much. It's funny because it's true - sooooooooo very true.

Playing video games is not the same as making them, though a lot of playing is involved. So is a lot of hard work; hard work until your eyes bleed and your fingers are numb, and working until midnight is an understatement. Ah, but the perks!

Mountain Dew is the uncontested gamer's liquid beverage of choice, and it flows freely at Gabriel's game studio. Game companies even advertise having unlimited free soda and snacks in their job postings; it's a part of the culture. And it's pretty cool, who wants to grow up anyway?

Every year for Gabriel's birthday I make him Mountain Dew cake. This year was no exception, despite having unlimited access to the beverage 24/7.

Lemon-Lime Mt. Dew Gamer Cupcakes

Happy Birthday Gabriel! I only hope when you are 35, you still care about dark elves and space marines.

Cake:

1 cup canola oil
2 cups sugar
Zest from two limes and one lemon
Cream together until smooth and integrated
Add
3 eggs
1 teaspoon vanilla
Whisk together until batter lightens in texture and color

Add
2 ¼ cups flour
1 teaspoon salt
1 teaspoon soda
½-1 cup of Mt. Dew Soda Pop
Stir to combine
Transfer to cupcake tins, lined with paper baking cups
Bake at F350°, 15-25, until cake springs back to the touch
Remove from pan, and transfer to wire rack, let cool

Frosting:

Juice from zested lemons and limes
2 cups powdered sugar
2 tablespoons butter
2 tablespoons crisco
1 teaspoon vanilla
Beat until smooth, frost cupcakes and top with crumbled cookies

3.14 Pi(e)

2011-03-14T20:58:00.003-06:00

For four years I've intended to make a pie for pie day, and four years running I've neglected to do so. I have no problem making pies for every other day of the year, but for some reason this specific "holiday" eludes me.

But not this year. This is the famed year for 3.14 Pi Day Pie at Fahrenheit 350°. Creamy, delicious, decadent and full of all the things I love pie.

Peanut Butter Ice Cream Pie

The base, or crust, of this pie is your favorite chocolate cake ÷ 2
(I made cupcakes with the other half of the batter)
Bake and trim top to level
Set aside

In a separate bowl combine
8oz caramel sauce
1 cup graham cracker crumbs
1 cup oatmeal
8oz cream cheese
2 cups peanut butter
¼ gallon vanilla ice cream
Whip together until smooth
Spread over top of leveled chocolate cake to smooth
Decorate with chocolate curls
Chill in freezer until set

One year ago: Sundae Crêpes: Chocolate Pear

Two years ago: Fondue for Angels, Angel Food Cake and Fondue Toppings

Anytime of Day

2011-03-10T15:19:00.003-07:00

Misplacing keys around this house seems to have become a common occurrence as of late. Though we have a designated spot for them, through all the madness of renovation and preparation and hysteria things never seem to end up where they should.

It's not just keys, in fact, I'm also missing a cookie sheet. It's been gone for several months, and no where to be found.

We've been sharing one set of keys for several days now. Needless to say, someone needed to find the keys... and as I was fairly sure Gabriel had lost them, that responsibility fell upon him. I received a call from him mid-afternoon today, asking if I remembered accusing him of losing the keys. Knowing where this was headed, I sheepishly answered, "Uh-huh." He replied, "I looked everywhere! Behind the bookshelf, in all my coat pockets, underneath the couch cushions... until I found them, finally, (pause) in your purse."

Oops!

Part of the reason I was upset about the keys was because last night I was craving Lemon Chiffon Cake. This cake specifically, and as soon as I muster up enough energy over a period of days, I plan on making it. Last night however, being much too tired to take on something of that magnitude and without keys to go out and satiate my craving for said desired item - I went to bed. Gabriel, kind as ever, woke me up at midnight with a beautiful bouquet of flowers and a mini-Lemon Chiffon Cake from a local bakery. I am enjoying it as we speak!

Anytime of the day is a great time for cake. I'm a fan.

Breakfast Apple Cornmeal Cake
Adapted from Joy the Baker's Lemon Cornmeal Breakfast Cake

This breakfast cake is delicious, hearty and extremely satisfying.

In a 10" cast iron skillet, melt butter over medium heat until browned and fragrant. Be sure to move the butter around the full circumference of the pan and up the sides coating every surface.

Add
2 finely diced medium size apples
¼ cup brown sugar
Let simmer and bubble for several minutes or until just thickened
Transfer to separate bowl to cool slightly

In a large bowl combine
1 ½ cups flour
½ cup cornmeal
2 tablespoons wheat germ
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
Whisk until combined

Add
Slightly cooled butter mixture
2 eggs
1 cup half/half
Stir until well combined

Pour batter back into skillet
Bake at 350F°, 30 minutes or until cake is set
Remove from oven, slice and enjoy hot from the oven

One year ago: "I'm a Bad Man", Chocolate Scones

Two years ago: Needed: Milk, Death by Chocolate Cake

Easy Treats

2011-02-25T14:08:00.002-07:00

If you are like me, you need a treat more than just every once in a while.

I always remember being this way. I don't know if this desire originated from growing up with Type 1 juvenile diabetes and having to sit out every school class birthday party, every elementary Valentine's day exchange, or any special occasion which included sugar of any kind, waiting for the festivities to end, by myself, in the gym, staring at the ugly tile floors and ugly white walls - alone. It could be the trauma from leaving the hospital after being just diagnosed, to spend one hour of Thanksgiving dinner with my family at my Grandmother's house, as my mother cried through the whole meal while using measuring cups to limit what I could eat. Or... it could be that innately I simply enjoy giving into the sweet surrender of a delicious and satisfying confection.

I am fortunate enough to work from home save but one day a week. Truth be told, my favorite day is that one day that I get to go into the center to work, although you can't beat waking up minutes before your start time and throwing on a pair of sweats. That one Tuesday, the day I work my shift in the center, my team generally exchanges treats.

The day I brought these popcorn balls was out of desperation. You know me, I'm a show off, so when I found Tuesday looming around the corner, and my energy was non-existent, I slapped together these treats so I didn't show up empty handed. While I crave these popcorn balls on a frequent basis, I was thrilled to find them become a raging hit amongst my coworkers as well.

Popcorn Balls

The next time you are in a pinch, this is the easiest, tastiest, best, go to recipe!

Pop 2-3 bags of butter microwave popcorn
Melt over medium heat:
1 ½ cups sugar
½ cup Karo syrup
1 cup butter

Bring to boil for 3 minutes. Watch closely because you don't want to cook it any longer.
Remove from heat.
Add:
3 cups mini marshmallows
1 teaspoon of vanilla

Stir in pan until marshmallows are melted. Pour over popcorn, until evenly coated. Spread over wax paper to cool.

Break From Tradition

2011-02-18T10:17:00.010-07:00

I had to break from tradition this year for Valentine's Day. Frankly, I'm too tired and I can't stand in one place for more than 5 minutes. For that reason, I was almost tempted to buy Gabriel chocolates, but it broke my heart to think of totally eliminating this tradition.

So, instead of cream filled chocolates I opted for Cookie Truffles.

Cookie Truffles

You've no doubt seen many mentions of Oreo Truffles floating around the web:

Here: The Capitol Baker

Here: Bakerella

Or Here: Amanda's Cookin'

I thought, why not take this one step further? The grocery store aisle for cookies is immense. It is filled with Chocolate Chip cookies, Milano cookies, Keebler Mint cookies, and my favorite, Nutter Butter cookies..., so why stop at Oreo?

I purchased all of the above and started planning.

Gabriel was so nosy though. Once he found the cookies in the pantry he wouldn't stop asking where they came from. I kept answering, "That's weird!" or "I don't know!!" and "Don't eat them!!!"

Oreo Truffles
8oz Double Stuffed Oreo Cookies crushed and pulverized in blender
4 oz. cream cheese
Stir together until smooth and mixture comes together into a ball

Orange Milano Truffles
7oz Orange Milano Cookies crushed and pulverized in blender
1 teaspoon fresh squeezed orange juice
4 oz. chocolate ganache frosting (*see below)
Stir together until smooth and mixture comes together into a ball

Keebler Mint Truffles
8oz Keebler Mint Cookies crushed and pulverized in blender
2 oz. chocolate ganache frosting
2 oz. cream cheese
1 teaspoon mint extract
Stir together until smooth and mixture comes together into a ball

Chocolate Chip Truffles
8oz Mother's Chocolate Chip Cookies crushed and pulverized in blender
4 oz. nutella
Add a handful of mini chocolate chips
Stir together until smooth and mixture comes together into a ball

Nutter Butter Truffles
8oz Nutter Butter Cookies crushed and pulverized in blender
4 oz. creamy peanut butter
Stir together until smooth and mixture comes together into a ball

Finalè:
Roll dough into individual sized balls
Dip in melted chocolate, transfer to flat surface lined with wax paper
Garnish with Valentine's sprinkles
If you have loved ones with nut allergies, be sure to distinguish those apart from the rest
Yields 12-14 truffles per type

*Ganache Frosting for Cookie Truffles
4 oz. chopped chocolate
4 oz. whipping cream
Melt in saucepan over medium heat until melted
Allow to cool to room temperature, then whip with beaters

What special things did you do for your sweetheart(s) this year?

One year ago: My Alarm Clock, Banana Coffee Cake
Two years ago: Jour de Valentine's Français, French Tour of Portland

Love and Adoration

2011-02-11T12:12:00.001-07:00

At the risk of sounding like I'm complaining, I'm a little sad that for the second year in a row Gabriel will be punching the clock on Valentine's Day. Valentine's has always been Gabriel's holiday, inducted the first year we were together when he planned an indoor picnic complete with chocolate dipped strawberries.

Over the past 8 years he's planned celebrations which include a weekend trip to New York City, a day trip snowboarding on Mt. Hood, and a French tour of Portland, to name a few. I always look forward to Valentine's Day; the flowers, the chocolate, the romance, and every other aspect of the holiday's once a year trite, rewarding and clichè festivities.

With that said, for me, Valentine's Day isn't just about celebrating the love you have for your partner. It's about sharing the love you have for everyone in your life. Inspired by this sweet upcoming holiday I paired cheesecake and cupcakes to create a delicious treat for my coworkers who I adore and love immensely.

Tart Cheesecakes

Cheesecake Batter
8oz cream cheese
1 cup sugar
½ cup whipping cream
1 egg
Whip together until thick, smooth and creamy
Set aside

Cupcake Batter
¾ cup butter
½ cup canola oil
2 cups sugar
Mix until well incorporated and mixture turns lighter shade

Add
3 egg yolks
½ cup lemon juice
Zest from two large lemons
Mix together

Add
1 ¾ cup white flour
½ teaspoon baking soda
½ teaspoon salt
Mix alternately with
½ cup buttermilk

Spoon batter into baking cups until ¾ full, (2 spoonfuls of cupcake batter to 1 spoonful of cheesecake batter)
Bake at F350°, 25-30 minutes until fluffy and set, cake will fall once cooled
Allow to cool completely before transferring to wire rack

Alternatively layer bottom of baking cup with cheesecake layer - bake for 5-10 minutes, then add cupcake batter until ¾ full and continue baking

Frosting
16 oz. cream cheese
2-3 cups powdered sugar
½ cup softened butter
¼ cup whipping cream
2 teaspoons lemon juice
Beat together with handheld mixer until smooth

Finalè
Pipe frosting onto top of cupcakes
Adorn with sugared hearts

One year ago: Sundae Crêpes, Raspberry Orange

Two years ago: Happy Birthday Melinda, Chocolate Almond Cake with alternating Walnut Buttercream and Vanilla Mousse

Only Two Rules Apply

2011-02-03T18:28:00.009-07:00

February is such a fun month for desserts, wherein only two rules apply:

#1: Add Chocolate

#2: Create Heart Shapes

When did anyone ever go wrong by combining these two? I know it, See's Candies knows it, and any man who ever wanted to do right by his lady knows it.

This easy little dessert combines both of these rules, plus the best combo known to the dessert world, PB&C - Peanut Butter and Chocolate. These brownies were inspired by Emily, of Is This Really My Life? Last week she posted her favorite brownie recipe: Peanut Butter Swirl Brownies - at Fahrenheit 350° we call these delectable treasures Twisted Treats.

Being that I am still in search of the elusive lunch lady peanut butter bar recipe from high school, I was inspired to tweak Emily's recipe by stacking these two unique and delicious flavors. The result is mouth watering, delicious, and... magical.

Stacked Brownies

Chocolate Brownies
From a box - they are delicious... what can I say?
Pour into a greased 8x8 cake pan

Peanut Butter Brownies
¾ cup brown sugar
½ cup white sugar
½ cup peanut butter (smooth or crunchy)
¼ cup canola oil
¼ cup water
2 eggs
1 cup flour
Thoroughly mix together until smooth
Pour into a greased 8x8 cake pan

Bake both pans of brownies side by side at 325°F 20-25 minutes
Run knife along sides of pan and invert onto wire rack

*Allow chocolate brownies to cool for 30 minutes in pan - then loosen with rubber scraper along bottom, prior to inverting, to keep brownies in tact

Frosting
Melt 8 oz. chocolate with ¼ cup milk
Stir until combined and let rest until room temp and incorporated

Add
½ cup peanut butter
¼ cup butter
1-2 cups powdered sugar until desired consistency is reached
Whip until smooth

Finalè
Layer Peanut Butter Brownies evenly with frosting, spread to edges
Stack Chocolate Brownies over frosting and lightly press until attached
Cut into squares, or darling little heart shapes with cookie cutters

One year ago: Layer on the Love, Layered Sugar Cookies (very apropos)
Two years ago: Warm Buns Part Deux, Cinnamon Sweet Roses

In A Rut

2011-01-27T19:42:00.000-07:00

Lately I feel like I have a surplus of energy! Maybe after working 67 hours a week, consecutively week after week, having an extra 27 hours makes a normal 40 hour work week suddenly feel so unproductive!

Gabriel and I talked about having this pie on Christmas; on Christmas, however, I wasn't feeling so productive. Now I am surely enjoying all this renewed motivation - despite long hours working, not sleeping well, and living in a constant mess from renovating!

Boston Creme Pie

(Adapted from the Food Network)

Cake
1 cup, plus 2 tablespoons cake flour
¾ cup white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
Sift together in a large bowl until incorporated and make a well in the center

Add
½ cup 2% or whole milk
¼ cup canola oil
2 egg yolks
1 teaspoon vanilla
Mix together with a handheld mixer, at least 3 minutes, until thick
Set aside

In a separate bowl mix 2 egg whites and ¼ teaspoon cream of tartar until stiff peaks
Fold egg whites into cake batter
Pour into 9" round, greased and prepared cake pan
Bake at F350°, 25 minutes, or until cake springs back to the touch
Transfer to wire rack and let cool

Orange Pastry Cream
(May be made up to 24 hours in advance)

Bring 2 cups, 2% or whole milk to a boil over medium heat
Remove from heat

Add:
¼ teaspoon vanilla extract
Rind from one small orange
1 half orange, whole
Let soak in warmed milk for 10 minutes

Meanwhile beat 6 egg yolks and ¾ cup white sugar until light and fluffy
Add ¼ cup cornstarch and continue to beat until mixture leaves a trail when removing beaters
Slowly add milk mixture to eggs and whisk vigorously until mixture is well incorporated and frothy
Strain mixture back into saucepan, over medium heat stirring constantly until mixture thickens and is at a slow boil
Remove from heat and stir in 1 tablespoon butter
Transfer mixture to a bowl and cover in fridge until set (minimum 1 hour)

Glaze
Bring ¾ heavy cream to a boil
Remove from heat and pour over 8oz. of finely shredded or chopped chocolate
Stir until melted

Finalè

Slice cake in half, and trim top of cake until level
Beat pastry cream until smooth and top one cake layer evenly
Place second half of cake over cream
Pour warm glaze over cake and allow to drip down the sides
Store in refrigerator

One year ago: Sweet Comforts, Candy Bar Pizza
Two years ago: Eat More Fruit, Pear Tartlette

Man's Best Friend(s)

2011-01-15T11:15:00.009-07:00

Though we are several months behind, and it is a bit belated to finally blog about Tipsy's birthday, I just can't leave her out. For Gabriel and I, our little doggies are our children. Regardless of how things change in our lives - no one, no thing, can take their place. While we painfully struggled with infertility for 8 years, Danger and Tipsy blessed us with companionship, love and unending affection. Whether you are a dog person or not, it's impossible to deny the friendship and solace a pet can bring into your life.

Tipsy turned three years old back in October, on the 8th, and we celebrated her birthday with carrot cake cupcakes. It would be an understatement to say that Tipsy loves carrots. Whenever I take them out of the fridge, wherever she is, she comes running. She jumps and whines and begs mercilessly until I give in, and then once she has her prize she trots over to the nearest blanket, sprawls out, and devours that carrot leaving tiny entrails all over the house.

It only seemed fitting to make her carrot cake cupcakes for her special day.

Carrot Puppy Cakes

Adapted from Doggy Desserts by Cheryl Gianfrancesco

½ cup honey
¼ cup vegetable oil
1 egg
3 carrots, shredded
Stir together until combined
Add
1 cup whole wheat flour
½ cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon¼ teaspoon ground ginger

Stir until well combined
Fill cupcake liners ¾ full
Bake at F350°, 15-20 minutes, until cake springs back to the touch
Transfer to wire rack
Yields approx 12 puppy cakes

One Year Ago: 15 Days, Island Cookies

12 days of Christmas

2011-01-07T09:29:00.001-07:00

My 12 days of Christmas were spent buried under 30 inches of snow. Literally. Working for an airline whose hub and major routes fall between Boston, New York City, and the entire Northeast, JetBlue Airways, we felt the literal effects of snowpocalypse/snowicane/snOMG; call it what you want, it was 30 inches of snow in 30 hours.

The result for me, and many of my fellow crewmembers, was 12 days straight without a break. Specifically for me, it meant clocking 67 hours last week alone, and beginning this week by begging a friend to cover an hour for me so I could attend my new nephews blessing Sunday morning. I could/would go on, but you get the point.

Though it was exhausting, I can honestly it was not only rewarding but highly enjoyable. I recently moved from the Reservations department to the Social Media Strategy/Real Time Recovery team. Our team is small but mighty. 16 smart, witty, and fun people who spend a lot of time laughing, eating and tweeting. Yes, a huge majority of our efforts this week were responding to hundreds of tweets an hour from customers looking for any way out of the powder.

So with that: Merry Christmas, Happy New Year, Stay safe during Snowmageddon, and in taking a break from my normal blog posts I thought I'd share some pictures from my families' chocolate making extravaganza. Heaven knows I haven't had time to bake anything to post.

Together we made over 770 chocolates, not including Fudge, English Toffee and Turtles. Our chocolate flavors included strawberry, coconut, brown sugar, pumpkin, lemon, orange pecan, chocolate, caramel vanilla, peanut butter, peppermint, and more.

To learn how to make your own chocolates, and host a chocolate party of your own visit my easy how to, two part series.

One year ago: Piece of Cake, Cashew Crunch Butter Cake

Holiday Shopping

2010-12-02T10:56:00.002-07:00

Holiday Pecan Logs for sale this weekend:

Candy Cane Pecan Sweet Log: A pink peppermint center interlaced with
See's melt away peppermint candies,
blanketed in chocolate caramel and toasted pecans

Gingerbread Pecan Sweet Log: A gingerbread candy center
wrapped in delicious chewy caramel and coated in sugar toasted pecans

And of course... Traditional: Vanilla candy center, vanilla caramel &
vanilla toasted brown sugar butter pecans

Plus, new stocking stuffer sizes available in 1.5 oz.
The perfect size to fill up those stockings with a sweet log treat!
1.5 oz. logs also available in pumpkin and egg nog flavors.
(All gluten free)

The Abyss

2010-11-26T22:17:00.000-07:00

Danger Dogg turned 5 years old on September 19. Though I'm only about two months behind blogging about our fun day, we celebrated with a day of fun festivities! It's impossible to imagine our fun little family without him.

As I mentioned in my last post, we haven't yet covered our heater vents. We are planning on buying authentic cast iron covers - but they cost a pretty penny and it always seems like there is something else taking precedence. In the meantime, Danger discovered what fun it is to deposit his favorite toys into the abyss and aimlessly search for them around the house; it doesn't seem to thwart him that they are never recovered.

Most of his favorite toys were lost the same day of his party, but once that project was complete we ended with a tasty sour cream cake for Danger and Tipsy, and Cheesecake smothered in fresh raspberries for the humans.

Sour Cream Cake

Adapted from Doggy Desserts by Cheryl Gianfrancesco

¼ cup honey
½ vegetable oil
½ sour cream
1 cup applesauce (no sugar added)
2 eggs
2 teaspoons vanilla
1 mashed banana
Mix together until smooth

Add
3 ½ cups wheat flour
1 teaspoon baking soda

Bake in a 9x9 square cake pan at F350° 45-50 minutes, until cake springs back to the touch.

While warm pour glaze over top of cake and allow to run down the sides

Glaze
1 teaspoon vegetable oil
1 teaspoon sour cream
¼ cup honey

One year ago: 6 Hours & 12 Minutes, Chocolate Fudge

Home for the Holidays

2010-10-25T11:16:00.002-06:00

I had the flu this weekend. This probably isn't something I should admit to, or share, on a food blog; it isn't exactly appetite inducing. However, despite the misery, early signs of winter descended upon us and we enjoyed listening to a howling wind outside and lit a fire for the first time in our new home.

Although we haven't painted the walls, put up baseboard trim or covered the heater vents yet, this house felt like home. It was comforting. Home to me is not wanting to be anywhere else.

There is a reason everyone wants to be home for the holidays, and for several reasons, this is my favorite time of year. Because my three older sisters were 14-16 years older than me, they were all nearly moved out by the time I could remember. I would count down the days until they would be home for the holidays. Even better was the minute my sister Tina arrived home, we would find her in the kitchen making cookies. Chocolate Crinkles, Snickerdoodles, and Toffee Bar Squares.
Toffee Bar Squares

These delicious cookies are buttery, soft and melt in your mouth; in other words they are irresistible. I can't deny that my love for baking must stem from a resonating desire to consistently create "home" from my childhood memories.

1 cup butter
1 cup brown sugar
Cream together

Add
1 teaspoon vanilla
1 egg
Mix until incorporated

Stir in 2 cups flour, just until combined

Spread evenly in jelly roll pan for thinner cookies, or 9x9 inch cake pan for thicker cookies.
Bake at F350°, 15-20 minutes until edges are golden brown
Remove from oven, leave in pan
While warm coat with thin layer of melted chocolate and top with crushed walnuts

Shall we touch on the fact that I haven't blogged in... forever!? Life isn't the same without the oven on, so I'm making changes to remedy that.

One Year Ago: How to Create Your Own Cookie Recipe

I Love Fall

2010-09-10T21:57:00.000-06:00

I love fall. It gives way to the cold blunt winter, but not before sharing it's warmth and depth of color. I prefer fall to any other season, so it's a shame that Mother Nature rarely shares more than a few weeks of fall with her state of Utah.

However, for those few brief weeks, I am looking forward to curling up on our porch swing with a blanket, a cup of hot cocoa, a book, and a slice of pumpkin cake! We don't have a porch swing yet... but hint, hint...

Fall has been peeking through every few days, only to hide again behind 90°+ weather, but I certainly enjoy it while it is here. I haven't even unpacked our coats and winter clothes just yet, in fact I actually have to find them since the big move, hence the delay... but, we do know where the Halloween decorations are! I'm really looking forward to having a house for trick or treaters to solicit. With this in mind,... wait for it,... we have decided to be the house that gives away full size candy bars - so if you are in the neighborhood you now have a heads up on where to stop to make your Halloween legendary!

This was us last year... so start preparing for the fun, coming in 51 days.

Maple Pecan Pumpkin Bundt Cake

8oz cream cheese
⅓ cup butter
½ cup brown sugar
1 ½ cups white sugar
Cream together for several minutes

Add three eggs, whisk until well combined

Add
½ cup chopped pecans
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
Stir until just combined

Add
1 cup pumpkin puree
⅓ cup maple syrup
Mix until smooth

Pour into a well greased bundt cake pan
Bake at F350°, 45-60 minutes
Let rest in pan 15 minutes
Invert on wire rack, let cool

This cake smelled so delicious prior to and during baking that once it came out and cooled, we immediately cut into it! These lame pictures are all that is left...

One year ago: The Perfect Combination, Orange Raspberry Muffins

Gratifying Concoction

2010-08-29T16:37:00.002-06:00

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

Earlier this year I tried my hand at a version of Baked Alaska, so this time I opted to just complete the Petit Fours part of the challenge. I made a browned butter pound cake, sandwiched between a rich yogurt lemon ice cream and coated with a dark chocolate glaze.

I also attempted Petit Fours for my nephew's baptism earlier this year. I thought it would be such a fun idea to make small square Petit Fours, cover them in green frosting and pipe CTR on the top with white frosting. The sponge cakes varied from this cake, and I filled them with Blackberry Pear jam, but whichever, or whoever came up with the Petit Four glaze I used for the frosting should never pick up a spatula, rubbing scraper, or bowl again. The frosting was disgusting, and the proportions all wrong. It ruined my brilliant idea. I'm still mad about it, partly because the lesson learned to not wait until the last minute is one I still haven't grasped, and party because although the recipe seemed a little off to me I went with it anyway.

Ice Cream Petit Fours (click for Elissa's recipe and instructions)

Browned butter is a simple yet exhilarating baking discovery. As the butter simmers in the pan, it fills your kitchen with its scent metamorphosing into a deeply rich and gratifying concoction of butter brought to the brink of ruin, and finished with a sweet, thick, resonating flavor. Elissa describes brown butter has having a lovely nutty smell, and while true, to me, it smells like the beginnings of toffee. It is a smell I remember from my Grandmother's house-exquisite and comforting.

*Although the cake in this recipe is a pound cake, I found the batter much to thick for my liking and added 1 cup of butter milk to the recipe alternating with the flour. I also substituted my own lemon ice cream recipe found below.

Lemon Yogurt Ice Cream
2 cups milk
Pinch of Salt
1 teaspoon vanilla extract
1 cup sugar
3 egg yolks
Zest and juice from 3 lemons
Whisk together and place into stovetop pan
Turn heat to high to scald milk and bring it to the boiling point, stiring constantly
Remove from heat, and add 2 cups heavy whipping cream
When mixture has cooled slightly add 1 cup plain yogurt
Chill overnight
Churn according to Ice Cream Maker Instructions

Tasty, Creamy, Blisfully...

2010-08-25T10:38:00.010-06:00

I imagine heaven, perched above earth amongst the clouds, is decorated with deliciously white walls to match the clouds. Inevitably, Heavenly Father has a very talented interior designer up there, someone who adores bold colors such as hot pink, lime green, bright blue and pumpkin orange and recognizes the importance of decorating with these colors. And surely, He would want to appease our Heavenly Mother with an easily accessible frozen yogurt dispenser.

It must be this way because I felt like I was in heaven as I visited the new TCBY during the grand opening extravaganza media invite in Sugarhouse.

TCBY (The Country's Best Yogurt)
2274 South 1300 East
Salt Lake City, UT 84106
801.708.7005
Monday - Thursday 10:00 am - 10:00 pm
Friday & Saturday 10:00 am - 11:00 pm
Sunday 10:00 am - 9:00 pm

*Photo Courtesy of Limelight Photography

Yogurt: Cheesecake
Sauce: Malt Whoppers Sauce
Toppings: Cookie Crisp, crushed Butterfinger, bits of Chocolate Chip Cookies
Fruit: Rasberries
If nothing else, this is what heaven tastes like..., this week anyway. Next week it might taste like Watermelon Sorbet, or Peanut Butter and Chocolate Fudge, or any one of the dozens of different yogurt flavors and toppings TCBY boasts.

The new TCBY shoppe in Sugarhouse is the first corporate owned store to open in more than five years, and it is setting the bar in terms of what can be expected for the future of this enterprise. The new store is like no other TCBY you've seen before - it is completely self serve from the 10 different yogurt dispensers with alternating flavors, to the toppings bar filled with over 30 different options from fresh fruit to honey glazed walnuts.

You decide the yogurt(s), the quantity(s), and the topping(s) to create a masterpiece of flavor fusion, then weigh it and pay it, just 39¢/ounce.

This store is funky and fresh putting the power in the consumers hand. TCBY has long been known for their commitment to quality, fresh ingredients and above all enjoying simple pleasures. This new shoppe takes that commitment to the next level, creating a fun, friendly atmosphere with fabulous frozen yogurt to accompany it.

Visit Sassy Scoops to win a $25 gift card to TCBY; all you have to do is comment! Deadline to enter is Friday, August 27.

*All photos courtesy of TCBY unless otherwise noted.