I made fondant!

You'll have to excuse me. I'm a bit excited.

Who would have thought fondant could be so easy? And tasty?

Thanks to Bake at 350 no one will have to buy that crummy premade stuff from the store ever again.

16 oz. bag mini marshmallows
3 TBSP water
2 lbs. powdered sugar (sifted well)
Crisco

1. Grease a large glass bowl with Crisco.
2. Pour in the marshmallows and water in the bowl. Microwave at 30-second intervals, stirring after each interval, until melted.
3. Reserve about 1/4 c. powdered sugar. Place the rest of the powdered sugar in the large bowl of a standing mixer.
4. Grease the paddle attachment with Crisco.
5. Pour the melted marshmallows onto the powdered sugar.Beat until a dough forms. There will be lots of loose bits and sugar in the bottom of the bowl.
6. Grease a clean work surface with Crisco and dump out the fondant and all loose bits. Grease hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
8. Once smooth, keep white until ready to use. Coat the fondant in a light layer of Crisco and wrap in plastic wrap

This stuff can be stored up to two months at room temperature.

Happy Decorating!

Doritos Popovers

Fern: Do you know of any recipes for a Doritos cupcake?
Me: Ummmm.. nope.
Fern: Can you make one up?
Me: Am I not a baker?

And that's the story, well most of it anyway. My older brother's birthday is tomorrow and if there is one thing he loves - its his Nacho Cheese Doritos. Truth be told, he was on his honeymoon in France and asked a local market if they carried them in stock. I can't even begin to understand that kind of logic, or lack thereof.

Thoughts of cheesy muffins ran through my mind, then cheesy scones.. then last minute I changed my mind and decided on cheesy popovers. I had never made these before and my coworker had given me a popover pan a few months back that I have been dying to try. For this occassion it was perfect. So thank you to my brother and his crazy Doritos obsession and his loving wife Fern for this playful idea.





Recipe adapted from the Joy of Cooking

All ingredients should be at room temperature
1 cup milk
1 cup all-purpose flour
1 tbspn butter, melted
1/4 tspn salt
2 eggs
1/2 cup shredded sharp cheddar cheese
1/4 cup crushed doritos nacho cheese chips
1/8 tspn paprika
dash of red pepper flakes

1) Preheat oven to 450 degrees F and grease popover pan
2) In a medium bowl whisk together milk, flour, butter, and salt
3) In a separate bowl, mix together cheese, doritos, paprika and red pepper flakes
4) Beat in (batter bowl) one egg at a time until just combined (do not overmix)
5) Spoon 1 tbspn batter into each popover cup
6) Distribute cheese mixture evenly into each cup
7) Pour in the rest of the batter, but not more than 3/4 of the way full per cup
8) Bake for 15, then turn down to heat to 350 and bake for 18 minutes more

Serve warm ...

We asked my brother to guess the filling. He couldn't tell. No one could. It tasted more like a tamale than Doritos. Either way, I can't wait to try this with onion and chive cream cheese, or filling the popovers with jam... They are the easiest things to make. Crispy on the outside, light and fluffy in the inside. OOh I bet these would make for a great garlic/butter bread roll...

World Cup slash Bacon Day

Unlike the rest of the world, I am pretty indifferent about the World Cup. But that does not mean, that I won't be interested in spending some quality time with two inspiring friends - Karen and Rebecca. I worked with them previously at a commercial real estate firm in downtown San Francisco. In the last year, these two have launched their own business Red Plume Marketing. You go girls!

Like all other catch-up sessions, I bake. I have been dying to try Gourmet's Peanut Butter Bacon Cookies via Joy the Baker, and now I had the perfect excuse.



This recipe yields about 15 cookies

Ingredients:
- 1 cup all-natural chunky or smooth peanut butter
- 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
- 1 egg
- 1 teaspoon baking soda
- about 6 slices of bacon, cooked, cooled and diced

1) In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.
2) Preheat over to 350 degrees F
3) In a mixer combine peanut butter and sugars until well combined, about 2 minutes
4) Add egg and baking soda and mix for another 2 minutes (I added a tspn of vanilla)
5) Fold in cooked bacon
6) Roll into large walnut sized balls and create a cris-cross pattern with a fork (or roll in granulated sugar before making the cris-cross pattern)
7) Bake for 10 minutes, until lightly browned
8) Cool on a baking sheet for five minutes

Bacon must have been on everyone's minds that day. There were bacon crisps and maple glazed bacon apple doughnuts from Dynamo (but we ate them all before I could take a picture). As for the game, it was a draw 1-1. Sorry Rebecca..

Puerto Rico .. HOOO..

The next few weeks are going to fly by. I can already feel it, wedding rehearsal and moving next weekend. Then Julnette's wedding the week after. Can someone tell how it is already June 2010?

Today would have easily been a lazy Sunday, except that today was also Julnette's bridal shower. A few weeks before we all decided on everyone bringing in one caribbean dish. (Believe it or not, Julnette is Puerto Rican). By the time I read over the list, there was only one item left - fried plantains and sour cream. I wasn't too worried, but couldn't help but wonder why someone would choose to grill chicken kabobs over frying a bunch of bananas.

Now that I have made them, I can atest that this is the easiest dish to prepare AND grabs the most attention at any potluck. However, if you do not have much patience then you just might have a problem.



Ingredients:
6 lbs ripe plantains
2 cups vegetable oil (depending on the width of the pan. just make sure the bananas are halfway submerged)
2 cups sour cream

1. Slice bananas lengthwise into four pieces (first down the middle - repeat)
2. Heat oil in a deep frying pan (medium high)
3. Fry banana on each side until deep brown
4. When done, let the bananas drain on a paper towel
5. Serve with sour cream

Lightning Cocoa Cake

Bake, fill and frost a cake FROM SCRATCH in an hour.

Yes it is possible.

I just made one for Tish's birthday.

This recipe is perfect even for the first-time baker. It's 100% full proof.

I promise.

Quick Cocoa Cake
Adapted from the Joy of Cooking

2 8" round pans

1 1/2 cups cake flour or 1 1/4 cups all-purpose flour
1/4 cup dutch processed cocoa powder
1 cup sugar
1 1/2 tspns baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tspn vanilla
1/2 cup (1 stick) unsalted butter, softened

1) Preheat oven to 375
2) Whisk flour, cocoa, sugar, baking powder and salt in a large bowl
3) Add and mix eggs, milk and vanilla to dry ingredients
4) Beat in butter for 1 minute on low speed. Scrape. Beat for 1 1/2 mins at medium-high speed. Scrape again. Beat for 30 seconds on low speed.
5) Pour batter into both pans and bake for about 20 minutes or until toothpick pulls clean from the center of each cake
6) Cool then fill and frost (*so obviously to make, fill and frost this cake in an hour flat, I didn't wait for the cake to fully cool. No worries! The frosting is chocolate based. See below)

European Chocolate Frosting
4 oz bittersweet chocolate, chopped
1 tbspn unsalted butter
1/3 cup heavy cream
1 cup confectioners sugar, sifted or to taste
1 tspn vanilla

1) In a double boiler, melt chocolate and butter
2) Remove from heat and beat in cream (*I added more cream, about 1/2 cup to 3/4 cup total)
3) Add sugar and vanilla (*I omitted both of these)
4) Drizzle and spread while warm

ta-DAAAAA

Your turn. Get off your lazy butt and have yourself some fun.

Stay tuned for photos...

Mocha Sundays

"Do you do this for a living?", Serene asks.

"No, not yet."

These cupcakes are full, moist and rich. I couldn't be any happier with them. Devil's Food Cake Cockaigne topped with mocha buttercream.

YUMMM!!





Devil's Food Cake Cockaigne
Adapted from the Joy of Cooking

4 oz. Unsweetened chocolate
1/2 cup Milk
1 cup Light sugar; firmly packed
2 cup Cake flour, sifted
1 tsp. Baking soda
1 Egg yolk, room temp
1/2 tsp. Salt
1/2 cup butter, room temp
1 cup sugar
2 Eggs yolks, room temp
1/4 cup water
1/2 cup Milk
1 tsp. vanilla
2 Egg whites, room temp

1. Preheat oven to 350 degrees F
2. Prepare the following custard: Cook and stir in a double boiler over-not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened. Cool to room temperature
3. In a separate bowl, combine cake flour, baking soda and salt
4. In a small bowl, combine milk, water and vanilla
5. In another bowl, beat the butter until soft.
6. Gradually add sugar, then beat in the egg yolks on low speed, one at a time
7. Add the flour to the mixture in 3 parts alternating with a mixture of the water, ilk and vanilla. Mix on low until smooth
8. Stir in the chocolate custard
9. Whip the egg whites until stiff but not dry. Fold lightly into cake batter.
10. Scoop batter with a three tablespoon ice cream scoop into paper lined pans
11. Bake for about 18 minutes or until toothpick pulls clean
12. Cool completely and frost

Mocha Buttercream
Shortening, butter, confectioners sugar, vanilla extract, unsweetened powdered cocoa, water, and instant coffee

This recipe yields 2 dozen

Bakerella Cake Balls

Google 'Bakerella Cake Balls' and you will get about 118,000 search results. These cuties are all over the baking blogosphere, so it was only a matter of time before I gave them a try. Yes, I used boxed cake mix AND canned frosting. No, I am not ashamed.

The ones I made are strawberry-vanilla, but the flavor combinations are endless. Next I want to try carrot cake-cream cheese and banana-caramel.

p.s. I have a whole new respect for confectionists.

Birthday Scones

That's right.. we are celebrating yet ANOTHER birthday. In the past few weeks, family and friends have been eating all of the baked goods I have been dishing out and everyone is starting to notice the weight gain. So my mom specifically, asked me to NOT make her a cake, pie or cookies for her birthday. My older brother is getting married in May and she wants to fit in her dress. Mind you my mom is a petite woman - size 0. Yes, she is as crazy as I am. But since it is her birthday, I decide to make her scones (the perfect accompanyment to her daily english breakfast ritual).

I didn't have a food processor or a pastry blade, so I used my hands. SOOOO much fun. If you decide to make this recipe with blueberries, I hope you don't mind the aftermath of purple fingernails.

Enjoy!




Lemon-Blueberry Cream Scones
Adapted from the Joy of Cooking

4 tablespoons butter, chilled
1 3/4 cups all purpose flour
2 1/4 tsp baking powder
2 tablespoons sugar
1/4 tsp salt
1 1/4 cup heavy cream
1/2 cup to 3/4 cup blueberries
1 tablespoon lemon zest

1. Preheat oven to 450 degrees F
2. Sift dry ingredients and mix with butter with two knives, pastry blade or your hands until the mixture comes together in the size of peas
3. Make a well in the dry ingredients and pour in cream, lemon zest and bluberries
4. In a few swift movements combine ingredients. DO NOT work dough more than needed.
5. Pat into a 8" round cake pan. Cut into 8 or 12 pieces.
6. Place triangles onto parchment paper and bake for 15 minutes or until golden brown.
7. Serve warm or at room temperature.

Valentine's Applesauce Cake

YESsssss! Another excuse to bake. Today also happens to be my dad's birthday. He doesn't care much for chocolates, buttercreams, cakes, tarts, cookies or pies. I'll be damned if my dad doesn't get to blow out candles on .. some type of baked good. Here goes nothing ...

Happy 21st birthday Dad!


*my genius of a brother didn't wait for the cake to cool before sticking in the candles. He didn't believe that the candle wax would melt in the cake that had yet to be cooled. We ended up wrapping the candles in foil..

The cake was delicious. Dense, but delicious.

Applesauce Cake
Adapted from the Joy of Cooking Cookbook

1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground all spice*
1/4 teaspoon ground nutmeg*
1/2 cup (1 stick) unsalted butter
1 cup white or packed light brown sugar (I used 3/4 cup brown sugar to bring out the spice and 1/4 cup white sugar)
1 large egg
1 cup lightly sweetened or unsweetened thickened applesauce
1 cup finely chopped walnuts or pecans*
1 cup raisins or dried currants*

Topped with:
Quick Brown Butter Frosting
Butter, vanilla and sifted confectioners sugar

Make sure all ingredients are at room temperature
1. Preheat oven to 350 degrees F, line 8x8 cake pan with parchment or wax paper
2. Whisk together flour, baking soda, cinnamon, cloves, allspice, nutmeg and salt
3. In another bowl, beat butter until creamy, 30 seconds
4. Gradually beat in sugar on high speed until lightened in color
5. Beat in egg
6. On low speed, add flour mixture in three parts, alternating with applesauce. Make sure to scrape the sides
7. Stir in raisins and nuts
8. Scrape the batter into pan and spread evenly
9. Bake for 25-30 min or until toothpick pulls clear
10. Cool on rack and top with quick butter brown frosting

*optional

Birthday Cheesecake

I received the Joy of Cooking for Christmas and am finally testing a recipe out of this highly acclaimed cookbook. I'm hoping this will be my go-to book, unlike the others collecting dust on my shelf.

Happy Birthday, again, Jason!



The Joy of Cooking is celebrating their 75th anniversary for a reason. The cheesecake was wonderful - no cracks, creamy texture - just simple and classic. Enjoy.

Cheesecake Cockaigne
12 to 16 servings

Crumb Crust:
1 1/2 cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs
1/4 to 1/2 cup sugar, depending on sweetness of the cookies
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon ground cinnamon*
Bake for 10 mins at 350 degrees F

1 1b (3 - 8oz packages) cream cheese
1 cup sugar
1 teaspoon vanilla or 1/4 teaspoon almond extract
3 large eggs

Topping:
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt

Make sure all ingredients are at room temperature (70 degrees F)
1. Preheat oven to 300 degrees F
2. In a medium bowl beat cream cheese until creamy, about 30 seconds
3. Gradually beat in sugar and vanilla extract
4. Beat in one egg at a time just until incorporated, scraping the sides of the bowl
5. Scrape batter into the crust and smooth the top. Place on a cookie sheet
6. Bake until center just barely jiggles when pan is tapped, 45 - 55 minutes
7. Cool in the pan on a rack for at least 1 hour
8. Spread topping over the cake
9. Cool cake in the pan completely before unmolding. Cover and refrigerate for at least 3 hours, preferably 24 hours before serving.

Serve with strawberries*

*Optional

Super Bowl Brownies

I tried this recipe once before and used all-purpose flour since a user comment mentioned it would come out just as good. This time around, I decided to try cake flour (as the recipe indicated) and let me tell you, it is NOT the same. Cake flour really does make this recipe - the brownies came out with a little more rise, really moist and tender. The all-purpose flour wasn't bad, the brownies came out too dense for my taste. I also topped this verson off with macadamia nuts.. YUMMM!

Flourless Peanut Butter Cookies

Flour is an essential ingredient when baking. It provides structure, texture and flavor. With that said, these cookies are creamy and melt-in-your-mouth.

This recipe is 100% kid friendly. Enjoy!



Adapted from The Gourmet Cookbook (from Joy the Baker)

1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda

1) Preheat oven to 350 degrees F.
2) Grease a baking sheet with butter and set aside.
3) In a mixer combine peanut butter and sugars until well combined, about 2 minutes.
4) Add egg and baking soda and mix for another 2 minutes.
5) Roll into walnut sized balls and create a cris-cross pattern with a fork.
*If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned.
6) Cool on a baking sheet for two minutes, then transfer to cooling rack

Macaroon Mondays

Confucious once said, "Choose a job you love, and you will never have to work a day in your life". Baking for me isn't a means to land a spot on Top Chef, or to one day own my own business (although I wouldn't rule that out entirely). I'm not even in it to earn the title of Pastry Chef. I just want to feel butter, sugar and flour in my hands and the warmth of a kitchen wrapped around me. I want to make the best damn carrot cake, chocolate chip cookies, blueberry muffins, New York cheesecake - I want to learn it all. I'm hoping to land another internship soon. Until then I'll continue preoccupying myself with food blogs, cookbooks, kitchen time and soon a month long cake decorating class.

Mondays are rough and today was of no exception.


BAKER'S ANGEL FLAKE Coconut Macaroons
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

1) HEAT oven to 325°F.
2) COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
3) BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
4) MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

Enjoy these with or without chocolate. I'm a huge fan of my chocolate being on the bitter side, so I used unsweetened chocolate (1 tbsp sugar per 1 oz chocolate baking square).

Another one of those Days

Work, life .. mostly work.. ugh..

I left work at 7pm, drove 35 miles home.

8:30 pm I walk through the door.

$#@$%# I'm going to bake because I deserve it.

There is something magical about creating food from scratch. I enjoy the process from beginning to end ... meticulously measuring ingredients ... whipping and creaming ... adding ingredients gradually with loving care ... the smell of butter, sugar and flour in a kitchen warmed by a running oven ...

Nothing is as sweet. I can only compare the feeling to falling head-over-heels in love. I have forgotten all about work. ooohhhhmmmm...

This White Chocolate Oatmeal Cookie recipe is from Smitten Kitchen. (I didn't even bother baking these - I popped them in the freezer! This is why I love cookies or anything you can freeze. I also used white chocolate chips, despite her warning against them.. EEEK!)



Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated

The original recipe didn’t have white chocolate in it, but it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you.

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

**1/18/09 Update: I'm having dinner with Kaori (a pastry chef at Satura Cakes). I hope she likes them.. stay tuned for the verdict.

Trial and Error

Julnette, (one of four best friends) is getting married this June and has asked me to do her wedding cake/cupcakes. I gladly said yes and am slowly realizing what I signed up for. She is expecting a party of at least 100 people. Not too bad, right?

That gives me about two months to kitchen-test a full-proof red velvet cupcake recipe and three months to figure out how I'm supposed to pull this all off - gracefully. Do I make the cupcakes the night before or the day of? Do I frost the night before or the day of? Do I pipe or slather on the frosting. Cupcake tower? No cupcake tower? Not to mention how should I setup the cake they plan to cut into? Eek!

Here goes my first test run. This recipe is from Simply Recipes. I couldn't find Dutch processed cocoa powder, so I used Hershey's Special Dark (a blend of dutch and unsweetened cocoa powder). On top of all the stress, I presented the cupcakes to a mix of strangers and friends .. Verdict: Two thumbs up! This batch made 24 and luckily I was able to get my hands on the last cupcake and take a picture. I'll be making red velvet at once every two weeks tweeking it here and there to make sure I've got it just right..



Red Velvet Cupcakes with Cream Cheese Frosting Recipe

1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk*
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
Frosting ingredients

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.


Method
The cupcakes

1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

The Frosting

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix.

3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Vanilla Buttercream Cupcakes

I've been baking everyday for the past two weeks and I couldn't be happier. If I'm staring out into space and not listening to what you're saying, it's because I'm thinking of what to bake next. Either that or wondering which culinary school I should be attending. With almost a full carton of buttermilk and new years nearly upon us, I decide to make Vanilla Buttermilk Cupcakes found on Nicole Weston's Baking Bites website. The frosting is an easy Vanilla Buttercream recipe from SimplyRecipes.com.

Looks like the new year is off to a great start.


Vanilla Buttermilk Cupcakes
1 1/3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter, room temperature
1 large egg
1 teaspoon vanilla
¼ tsp almond extract (I omitted this bc Jason is allergic to nuts)
1 cup buttermilk

Preheat oven to 350F. Place liners in a 12 cup muffin tin.
In a medium bowl, stir together flour, baking soda, baking powder and salt.
In a large bowl, using an electric mixer, beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla and almond extracts until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the rest of the flour and stir until all ingredients are mixed in.
Divide batter evenly into muffin cups.
Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.
Let cupcakes cool for 10 minutes and then remove from the muffin pan. Cool completely before frosting.
Makes 12 cupcakes

Vanilla Butter Cream Frosting
1/2 cup unsalted butter, room temperature
1 1/4 cups of powdered sugar
1/2 vanilla bean (or 1 teaspoon of vanilla extract)

Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.

Buttermilk Lemon Cookies

The world of food blogging is soo awesome and expansive, I could easily spend hours checking out what other people are baking. I love Simply Recipe's extensive food blog list. It is perfect for when I am in need of a recipe or inspiration. I had leftover buttermilk in the fridge and found Orangette's adaption of Gourmet's Buttermilk Cookies with Lemon Zest. Her photos make them look so yummy, I went out and bought a lemon zester. One hour later, Voila!



For the cookies:
1 ½ cups unbleached all-purpose flour
1 tsp. grated lemon zest
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1/3 cup well-shaken buttermilk

For the glaze:
¾ cup confectioners sugar, sifted
1 ½ Tbsp. well-shaken buttermilk
¼ tsp. vanilla extract

Line 2 large baking sheets with parchment paper or silicone liners. Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, zest, baking soda, and salt.

In the bowl of a stand mixer (or a large mixing bowl, if you’re going to use a handheld mixer), beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed. The finished dough should be smooth and pale yellow.

Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. (If you have a very small ice cream scoop, one with a capacity of about 1 tablespoon, it’s perfect for this job.) Bake, 1 sheet at a time, until the cookies are puffed and their edges are golden, about 11 to 15 minutes per batch. Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.

To prepare the glaze, whisk together the sifted confectioners sugar, buttermilk, and vanilla. The mixture should be very smooth, with no lumps of sugar visible. Brush or spoon the glaze onto the warm cookies. (I wound up with leftover glaze, so don’t be surprised if you don’t use it all.) Allow cookies to sit on the rack until they are fully cooled and the glaze is set.

Note: These cookies are most tender and delicate on the day they’re made, but they’re not bad after a day or so. They just get more dense and chewy - a little different, that’s all. And for longer storage, they can be stashed in the freezer in an airtight container.

Yield: about 40 small cookies

*I cannot wait to make this again. Next time I will add even more lemon zest and perhaps add lemon zest and substitute the confectioners sugar in the glaze for something else. Also, I will make them smaller. This batch came out to about 25 cookies...

YUMMMM...

The Three B's

I started my day at 10 am this morning. It is now 8 pm and I can't stop smiling about how everything turned out. I got everything I wanted for Christmas - books, baking and basketball (Ha, Merry Christmas Kobe).

First up, chocolate chip cookies with and without walnuts. That wasn't a grammatical error. Jason is allergic to nuts and I hate when he feels left out. I still haven't found a recipe I'm absolutely in love with, so I keep trying new ones. I have been dying to test out recipes from Heidi Swanson's website, 101 Cookbooks. What a perfect excuse. Here is what I found: The Great Chocolate Chip Cookie Recipe.

And back by popular demand, I made another batch of Coconut Macadamia Nut Mini Muffins.

Lastly, I was inspired by 'Artpark Brownies' (from Ruth Reichl's TENDER AT THE BONE) to try melting chocolate with a double boiler. Dork. So I searched for a brownie recipe using unsweetened chocolate and an 8x8 pan. Thank you Cook's Illustrated and Smitten Kitchen. I present to you Classic Brownies



1/2 cup pecans or walnuts, chopped medium (optional)
1/2 cup + 1/8 cup all-purpose flour
1/4 teaspoon salt
1/2 + 1/8 teaspoon baking powder
3 ounces unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six 1-inch pieces
1 1/8 cups sugar
2 large eggs
1/2 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or in the freezer)

Merry Christmas Andie. I miss you.

My First Cheesecake

Yes my first time and no, I can't believe it either. As I searched for a recipe to try, there were so many comments about cracking and shrinking. For a full-proof run, I decided on Kraft's Philadelphia Classic Cheesecake.

1-1/2 cups Graham Cracker Crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

1) Preheat oven to 325 F (or 300 F if your using a dark, non-stick pan)
2) Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
3) Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended.
4) Add eggs, 1 at a time, mixing on low speed after each just until blended.
5) Pour over crust.
6) Bake for 55 min. or until center is almost set.
7) Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.





Two thumbs up for the flavor. It came out a little dry, so one thumb up texture and one thumb down for little cracking. Chef Mags suggests I use a water bath next time - duly noted. Overall I'm extremely happy with how it came out. Not too shabby for my first time (brushing my shoulder off).

Take two...

Brianna's Blushing

Ugh. I love/hate the holidays. The malls are packed, my brain is on overload and to top it off, I'm on a sugar high all the while. We keep getting holiday baskets at work (and I say this like it is a bad thing - what an ungrateful brat), but really it's NO good. Sure at the time of consumption, I'm loving all the chocolates, cakes and cookies. As an aspiring chef, it is my duty to try everything. By the end of the day I just want to throw up. I've crashed hard. I can't help but look forward to eating fresh, unprocessed foods.



Here is a quick nutritious salad that will leave you refreshed and satisfied. It is an adaptation of Marnie's Best Salad. I love the colors, flavors and textures.

Ingredients:

- Briana's Blush Wine Vinaigrette
- Firm tofu, cubed
- Fresh raspberries
- Fresh blueberries
- Sliced almonds
- Romaine lettuce, teared