winums

Extra cream cheese frosting? Use it up!

noreply@blogger.com (Winnie) — Sun, 07 Mar 2010 18:32:00 +0000

So a friend of mine used the red velvet recipe I posted last time but made cupcakes instead of a cake and had extra frosting left over. I suggest making something carrot, zucchini or pumpkin to use up the extra cream cheese frosting.

Here's a wonderful pumpkin cupcake recipe that is so light and fluffy it offsets the dense and tart cream cheese frosting so nicely!

PUMPKIN CUPCAKES

Yield: 18 cupcakes

2 c all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp all spice

1 c brown sugar

1 c granulated sugar

1 c unsalted butter, melted and cooled

4 eggs

15 oz pumpkin puree

1. Preheat oven to 350F. Grease muffin tins. Sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and all spice in a bowl. Set aside.

2. In another bowl mix butter, sugars and eggs until combined. Add dry ingredients to butter mixture and mix just until incorporated. Fold in pumpkin puree.

3. Distribute batter into muffin tins, filling each about 2/3 full. Bake 15-20 minutes or until a toothpick inserted comes out clean. Cool on rack.

4. Once completely cool, pipe on cream cheese frosting with a large round tip or spread with a small metal spatula.

Now I had made mini-cupcakes and piped dollops of cream cheese frosting on each one. To pipe the dollops, use a large round tip and, holding the piping bag and tip straight up, squeeze gently until the desired amount is on the cupcake, stop squeezing and pull up. The closer the tip is the cupcake, the flatter the dollop will be. And remember, practice makes perfect.

red.cake.yum

noreply@blogger.com (Winnie) — Wed, 03 Mar 2010 17:27:00 +0000

So I made a red velvet cake the other day for a birthday and naturally got a lot of questions about it. Yes, it is a recent fad, stemming from the red velvet cupcakes that are oh-so-popular nowadays but it actually had quite some history.

The cake has been around since before the 1920s. While it's exact origins are hard to track down, it was made popular as a signature dessert of the Waldorf-Astoria Hotel in New York City.
This moist and deliciously rich red cake has a flavor somewhere in between chocolate and vanilla. Ingredients vary but usually have buttermilk, butter or shortening, flour, cocoa powder, red food coloring, and vinegar.
Briefly during WWII boiled beets were used to enhance the color of the cake but this was only for a short period of time. The red color (other than when enhanced with beets or food coloring) is actually a reaction of the vinegar and buttermilk revealing red anthocyanin in the cocoa. Nowadays though with the widely spread "Dutch Processed" cocoa that is more alkaline, the red color is not as pronounced, hence the addition of food coloring
A common misconception, one that I subscribed to until I looked it up, is that the red velvet cake traditionally is made with cream cheese frosting. The typical frosting actually used to be a butter roux, or cooked flour frosting. However nowadays its usually seen with cream cheese (the tartness of the frosting offsets the richness of the cake so well!) or buttercream.

RED VELVET CAKE

Yield: One 8" cake

1 1/2 c vegetable oil

1 c buttermilk

2 eggs, at room temp

2 Tbsp red food coloring

1 tsp vanilla extract

1 tsp vinegar, white distilled

1 1/2 c granulated sugar

1/4 c cocoa powder

3 1/8 c all purpose flour

1 tsp baking soda

1 tsp salt

1. Preheat the oven to 350F. Butter and flour (or your preferred method of greasing pans) three 8" round cake pans.

2. In a mixer on low combine oil, buttermilk, eggs, vanilla, food coloring, and vinegar.

3. In a separate bowl sift together sugar, flour, cocoa powder, baking soda and salt.

4. Add drys to wet in two parts mixing on low. Increase speed to medium and mix until batter is smooth and shiny.

5. Distribute batter evenly between pans. Bake 25-30 minutes or until toothpick inserted comes out clean. Let cool completely.

CREAM CHEESE FROSTING

1 lb cream cheese, cubed at room temp

1 c unsalted butter, cubed at room temp

1 tsp vanilla extract

5 c powdered sugar, sifted

1. Mix butter until smooth, add cream cheese. Make sure there are no lumps in the butter-cream cheese mixture!

2. Add powdered sugar one cup at a time until all incorporated. Then add vanilla extract.
Assembly:
1. Once the cakes are completely cool, trim excess (cutting off the rounded tops of cakes makes it's much easier to make a flat cake) and brush off crumbs.
2. Spread a thin layer of frosting between each layer of cake (I recommend keeping this thin so that the frosting doesn't overpower the red velvet flavor).
3. Finish off the top and sides of cake and decorate as you see fit. Can pipe shells, dots, stars or use red velvet crumbs.

Oh my.

noreply@blogger.com (Winnie) — Tue, 02 Mar 2010 16:38:00 +0000

Too cute not to post!

Parchment Cones

noreply@blogger.com (Winnie) — Sat, 27 Feb 2010 17:51:00 +0000

Somewhere along my baking endeavors I was decorating a cake or a cookie with a parchment cone - super easy to make and use, disposable - when it was mentioned to me that this was a great tool that most at-home bakers don't have access too. Well, while in the original conversation it was suggested that I come up with a silicone, resuable version, a feat I haven't quite conquered just yet, I do have a little try-it-at-home write up for now. Here we go!

PARCHMENT CONES

1. Cut a rectangular piece of parchment. Cut diagonally into two triangles.

2. Holding one triangle piece with top of triangle facing you (that diagonal cut you made? that is facing away from you) and the long side of the triangle on your left (L for left, L for long. easy to remember right?)

3. Now with your right hand holding the short side of the triangle, roll it upwards towards the top of the triangle.

4. With your left hand, roll long side of triangle upwards towards the top of the triangle, forming the cone.

5. Pull corners together, tightening cone until tip is closed.

6. Fold corners into secure cone.

7. Fill with whatever you're decorating with (melted chocolate, colored frosting, etc.). To close off the cone: after filling (not too full or it'll burst! shoot for about 1/2 to 2/3 full) close the opening and fold the entire edge over, then fold again.

I know that nowadays there are many products out there that are suppose to make piping easier but with parchment cones, once you get the hang of making one, it's really not that complicated. Plus I find it easier to control the pressure while decorating AND there's the bonus of not having to clean up the accordian style piping things or the tube piping doohickies. With a cone, when you're done, you just toss! It's great for small amounts (so you don't have to use a whole piping bag) like chocolate when writing on cakes like this birthday cake I made:

A Valentine Treat.

noreply@blogger.com (Winnie) — Mon, 08 Feb 2010 16:14:00 +0000

These cookies make a great Valentine's Day gift - easy, fun to make; simple and oh-so-pretty packaging that my adorable and oh-so-talented sister came up with it!!

RASPBERRY SHORTBREAD SANDWICHES

Yield: Makes 2 dozen sandwiches

INGREDIENTS
1 cup (1/2 lb.) butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup raspberry jam
About 1/3 cup powdered sugar

PREPARATION
1. In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and vanilla until smooth. Add flour and salt and mix on low speed until dough comes together in a ball. Transfer to a lightly floured surface.
2. Divide dough in half. With a lightly floured rolling pin, roll each portion to about 1/8 inch thick. With a floured 2- to 3-inch round or star-shaped cutter, cut out cookies. If desired, cut a 1/2-inch circle out of the center of half of the cookies to make a window for the jam filling (see notes). Place cookies 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
3. Bake in a 325° regular or 300° convection oven until edges are just beginning to brown, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.
4. Spread the flat side of each of half the cookies (those without holes) with about 1/2 tablespoon jam. Top each with a remaining cookie (with a hole), flat side toward filling. Sprinkle tops of cookies evenly with powdered sugar.

Check out these pictures from Sunset Magazine for other cookie decorating ideas:

For the glaze: mix 1 cup powdered sugar and 2 1/2 tsp milk, dip the cut out cookies in glaze upside-down.

And now for the packaging!

Easy 3-step packaging

MATERIALS

Cellophane, craft paper, red ribbon, paper labels.

Step 1: roll up stacks of cookies in cellophane.

Step 2: wrap up with craft paper. Seal one end with tape. Twist the top and tie with red ribbon.

Step 3 (optional): print out or draw a paper label 1.875" high by 5.5" wide and wrap around center of package.

Please leave a comment if you'd like us to send you a free template of the paper labels featured in this post to print out at home!

A Great New Year's DIY Gift (and yummy too!)

noreply@blogger.com (Winnie) — Fri, 01 Jan 2010 00:37:00 +0000

Everyone is watching their wallets this year, so home-made gifts are super popular right now. Here’s a great idea from guest blogger, my sister Aileen.
It’s really healthy, delicious and easy to make. Of course, buying granola at the store is faster, but home-made granola tastes better and uses better ingredients.

CRUNCH GRANOLA

Yield: 8 cups (around 16 servings)
TIme: 40 minutes

This is a base recipe for granola. You can basically add anything you want to it: grains such as rye or wheat; dried fruit like cranberries or blueberries; spices such as cinnamon, nutmeg, cardamom; any kind of nut or seed such as flax seeds, sunflower seeds, sesame seeds, pumpkin seeds, pecans, walnuts, etc. You can also include chocolate or peanut butter chips, orange zest or crystallized ginger.

Ingredients:

6 cups of rolled oats (not quick-cooking or instant)
2 cups mixed nuts and/or seeds (I like using 1/2 almond and 1/2 cashews)
1 cup dried unsweetened shredded coconut, optional
1 teaspoon ground cinnamon, or to taste
Dash of salt
1 cup honey or maple syrup, or to taste
1 cup raisins or chopped dried fruit, optional (I like red/golden raisins, cranberries and blueberries)
1 teaspoon vanilla extract

Method:
1. Preheat oven to 350 degrees. Combine the oats, coconut, nuts/seeds, cinnamon and salt in a large bowl.
2. Pour wet ingredients over it (honey, vanilla) and mix together.
3. Spread mixture into two 11 x 17 brownie pans. Bake for 30 minutes or more, stirring every 10 minutes or so. The granola should brown evenly. The browner it becomes (without burning) the crunchier the granola will turn out!
4. Remove pans from oven and add raisins or dried fruit substitute. Cool on a rack, stirring once in a while until granola is room temperature.
5. Transfer to a sealed container. If stored in a cool, dry place, it should keep up to 2 weeks. If kept in the refrigerator, it should keep indefinitely.

Gift Wrap:

It's all about the presentation! I found these nice jars at Sur La Table for $3 each and filled them with the granola.

1. I designed and printed out 2.5" diameter circle labels and glued them on top of the jars. You can cut circles out of construction paper and hand write your labels also.

2. The same goes for the hang tags, which are just 5"w by 1"h pieces of paper folded in half with a slit cut in it. You can write messages or list the ingredients.

3. String a ribbon loop through the slit and double knot.

4. Then wrap a long ribbon around the top of the jar through the metal fasteners. String the hang tag through.

5. Tie a ribbon at the opening of the jar and curl by running a scissor blade down the length of the ribbon. And there you have it: a delicious, healthy, presentable and affordable gift for any occasion.

Have a happy and safe New Year's Eve!

"CPP"

noreply@blogger.com (Winnie) — Sun, 27 Dec 2009 18:06:00 +0000

Since Christmas this year was just James and I, I made a chicken pot pie for warmth, comfort, and a sense of home.

Ingredients

1 pound skinless, boneless chicken breast

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts - to make from scratch, easy peasy recipe below!

Directions

1. Line bottom of pie crust. Set aside.

2. Boil chicken breasts, about 10-15 minutes. Then set aside to cool. Once cooled, cube.

3. Preheat oven to 425 degrees F. In saucepan, melt butter. Add flour and whisk vigorously. Once mixed, add milk and chicken broth, salt, pepper. Then carrots, celery, peas, onions, chicken. Let simmer for 15 minutes. Then cool slightly.

4. Pour mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Easy Peasy Pie Crust (Pâte Brisée)

Ingredients

2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes

1 tsp salt

1 tsp sugar

3 to 6 Tbsp ice water

1. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5. Add filling to the pie.

6. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

HAPPY HOLIDAYS EVERYONE!

noreply@blogger.com (Winnie) — Fri, 25 Dec 2009 21:20:00 +0000

I was emailed this picture and it was captioned "Thousand Protest Global Warming". I thought it was cute... :)

Hope everyone is enjoying time with loved ones. Lots of love and warm thoughts to ours.

Pound Cake Varieties

noreply@blogger.com (Winnie) — Mon, 21 Dec 2009 16:18:00 +0000

As per request, here are some pound cake recipes from my visual diary.

Old-Fashioned Pound Cake
Yield: 2 loaves

2 3/4 c (375g) Cake Flour
2 1/4 tsp (11g) Baking Powder
1 1/8 c (265g) Butter, soft
1 1/3 c (265g) Sugar
1/2 tsp (3.5g) Salt
8 1/2 (425g) Eggs

Method:
1. Grease two 9x5 loaf pan. Preheat ovens at 350F.
2. Sift together the flour and baking powder.
3. Cream butter, sugar, and salt on medium speed with the paddle attachment, scraping down the bowl as needed, until the mixture is smooth and light in color.
4. Add in eggs one at a time. Mix until well combined.
5. Add the sifted dry ingredients, mixing on low speed until just blended.
6. Pour batter into loaf pan. Bake about 50 minutes, until a toothpick inserted comes out clean.
7. Cool the cakes in the pans for a few minutes, then transfer to racks to cool completely.

Here are some yummy varieties of the traditional pound cake.

Marble Chocolate Pound Cake
Yield: 2 loaves

1 1/8 c butter
1/2 tsp Salt
8 Whole eggs
3 1/8 c Powdered Sugar, sifted
2 1/4 c Cake flour, sifted
3 1/8 tsp Baking powder
1 tsp Vanilla Extract
1/3 c Cocoa powder
1/2 c Milk

Method:
1. Grease two 9x5 loaf pans. Preheat oven to 350F.
2. Cream butter and powdered sugar together until light in color and fluffy.
3. Add the eggs one at a time, then vanilla. Mix until incorporated.
4. Sift flour, baking power and salt. Add to the butter mixture, mixing just until incorporated.
5. Pour 13 oz of batter (about half) into another bowl. Mix in cocoa powder and milk.
6. Starting with vanilla batter, pour in alternating layers into pan. Run a knife, spatula or skewer threw batter after every chocolate layer to make more marbling effect.
7. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let rest in pan upon removal for a couple minutes, then transfer to rack to cool completely.

By substituting the 1 oz cocoa powder with 2 oz pistachio paste this pound cake easily turns into a Marble Pistachio Pound Cake!
Should pistachio paste be an ingredient hard to come by, you can use 3 oz ground pistachio, 1 oz oil to substitute too.

A Perfect Fall Treat

noreply@blogger.com (Winnie) — Wed, 30 Sep 2009 15:40:00 +0000

Candied Apples!

So I recently made these for a friend's wedding. 200 apples dipped first in caramel, then chocolate, then decorated; it was quite the production! They came out beautifully and were fun to make (easier than I expected).

CARAMEL

Recipe for 8-10 medium size apples.

1 1/3 c evaporated milk

1/2 c light corn syrup

2 c sugar

1 Tbsp butter

1 tsp vanilla

Heat milk, syrup and sugar in heavy saucepan. Stir to dissolve sugar. Boil, stirring constantly until thermometer reaches soft ball stage (240F for a firmer caramel, 238F for a softer one) or until a bit dropped in ice water forms a soft ball that flattens easily. Remove from heat. Stir in butter, then vanilla. Cool slightly, then dip apples (washed, dried, de-stemmed, and stuck with a wooden stick) to coat. Place saucepan over heat to thin as needed. Place apples on greased pan or wax paper.

Let the caramel set for at least a couple hours until no longer sticky or tacky.

For the chocolate coat, I recommend coating chocolate, or candy making chocolate (we got ours from Sam's Club: Ghiradelli has bars of 2.5 lbs awesome to use) because it has a higher cocoa butter content which makes it a breeze to use since it doesn't need tempering and sets with a great shiny shell.

Be prepared with all your decorations before the chocolate dipping, you gotta move fast before the chocolate sets!

Melt chocolate in a glass or steel bowl over a pot of barely simmering water (or a double boiler if you have one). Be careful to keep the temperature of the chocolate low. Be patient! Avoid heating the chocolate higher than 35C or 95F. Over heat and the chocolate won't set properly when "drying".

Dip the caramel coated apples in chocolate, drip off excess, then dip in nuts, sprinkles, toffee bits, whatever you want! Decorate with m&ms, white chocolate drizzle, anything you can think of.

Great project to do with kids, girlfriends, anyone who wants to have some fun!

Oreo Cheesecake

noreply@blogger.com (Winnie) — Thu, 13 Aug 2009 20:48:00 +0000

Great for those hot summer days!

Oreo crust

1 1/2 c (~12 cookies) Oreos, chopped in food processor

~1/8 c Butter, melted

1. Mix chopped oreos with enough butter to wet so that it clumps and holds together.

2. Press into mold or spring-form cake pan. Compact with the bottom of a glass so that crust is about 1/4" thick,

3. Bake at 325F for about 8 mins or until firm.

Chessecake

1 1/2 lb Cream cheese

1 c Granulated sugar

1 Vanilla bean

2 Tbsp All-purpose flour

3 Eggs

1 Yolk

1/3 c Cream

1. On medium-high speed, cream cream cheese and sugar until light & fluffy.

2. Split vanilla bean and scrape inside with back of knife. Add vanilla seeds to cream cheese.

3. Sift in flour. Mix just until combined.

4. Add eggs & yolks, mix until smooth.

5. Add cream, mix to combine.

6. Pour over oreo crust, bake in a water bath at 300F until cheesecake just barely jiggles (8" springform pan 45-60 mins)

7. Cool completely, refrigerate for at least 2 hours before serving.

Chocolate Chip Banana Bread

noreply@blogger.com (Winnie) — Wed, 22 Jul 2009 20:07:00 +0000

Always a big hit is my favorite banana bread recipe:

Ingredients

2 c flour

1 tsp baking soda

1/4 tsp salt

1/2 c butter

3/4 c brown sugar

2 eggs, beaten

2 1/3 mashed over-ripe bananas (about 3)

2 c semi-sweet choc chips

Method

1. Grease a 9 x 5 loaf pan. Preheat oven to 350F

2. Cream butter and sugar until light and fluffy. Stir in eggs and bananas.

3. Combine dry ingredients in a large bowl. Stir wet ingredients and chocolate chips into dry ingredients just until moistened.

4. Pour into loaf pan and bake 60 mins.

Lemon Poppyseed Scones

noreply@blogger.com (Winnie) — Thu, 09 Jul 2009 18:26:00 +0000

By far my favorite scones ever. Tart, sweet, and super moist!

2 3/4 c all purpose flour

2 tsp baking powder
1 c sugar
1 tsp salt
Zest of 3 lemons
1 Tbsp poppyseeds

1/2 c butter (or fat substitute)
1 egg
Juice of 3 lemons
1/3 c sour cream

Granulated sugar for dipping.

1. Mix dry ingredients together.
2. Slowly add butter in small clumps to dry ingredients until sandy crumble.
3. Whisk together egg, lemon juice and sour cream. Add to dry just too mix.
4. Form into 9 loose balls, flatten slightly on cookie sheet. Dip top of scones into granulated sugar.
5. Bake 375F for 16 mins or until golden brown

Classic Truffles

noreply@blogger.com (Winnie) — Thu, 07 May 2009 21:58:00 +0000

Nowadays almost everything in the market is called a truffle, suggesting rich, decadent chocolate. However, contrary to popular belief, the truffle is actually a very specific chocolate "candy". It actually is a small ball of chocolate ganache, surrounded with a hard chocolate shell, dusted (traditionally) with cocoa powder. The classic truffle usually looks slightly misshapen and in all honesty, kind of ugly.

The story behind the ugly?

Back in the days of French King Louis the something (XIV?) the King got what the King wanted or it was off with your head. One night the King demanded a lavish, extravagant meal somehow involving truffles (the fungus - very expensive, sniffed out by trained pigs). The chef, unable to get a hold of any truffles (fungus), feared for his life and in a stroke of genius, decided to make a chocolate candy that resembled the fungus' appearance, served it for dessert, and lived to see another day. Now kids, don't go writing a history paper based on this story. But you get the general idea.

Yield: 120 truffles

Ingredients:
Vanilla Ganache
75g (2.8oz) Milk
175g (6.2oz) Heavy Cream
75g (2.8oz) Butter
85g (3oz) Inverted Sugar **See note below
1 Vanilla Bean
425g (14oz) Chocolate 70%

More chocolate for dipping
Cocoa Powder

Method:
1. Melt the chocolate over a bain marie, translated: "water bath" (or double boiler). A glass or stainless steel bowl set over a pot of simmering water works just fine if you don't have a double boiler.

Water should be just simmering. (Melt chocolate but don't heat over 45°C!)
2. Split vanilla bean into another pot with milk, cream, butter and inverted sugar. Bring to a boil & infuse the vanilla. Let cool slightly.
3. Mix cream mixture into chocolate, incorporating as little air as possible, until smooth in consistency, nice and even.

Cover with plastic (making contact with the ganache so a film doesn't set).

4. Let set (over lunch or for a couple of hours until pipable).
5. Pipe (#13 tip) quarter size rounds on parchment on a sheet pan. Let sit overnight (wrap sheet pan with plastic once set). Letting piped ganache set overnight means will crystallize, easier to roll.

6. Rolling Truffles: Make a ball, then pinch with both hands thumb and forefinger to represent truffle mushroom’s imperfect shape. Doesn’t need to be uniform. Use powdered sugar if sticking to hands.

7. Melt more chocolate (again not over 45°C) and spread cocoa powder in sheet pan.
8. Dip once (with gloves in one hand moving around so truffle doesn’t have too much coating or with a fork or chocolate dipper, if available), let set on sheet pan while finishing batch.

9. For this part it's easier if you have a partner to help: dip once more and drop onto cocoa powder sheet pan. Partner covers truffle with cocoa powder using a fork.

10. Then put truffles in a sifter (after its set & dry) to dust off excess cocoa powder.

I went to the Container Store and bought these little boxes for less than a dollar each and put my truffles in them to give away as presents. Super cute, super easy! Truffles should be consumed within two weeks to guarantee freshness and quality.

**If you aren't able to readily buy inverted sugar (check your local specialty store or baking equipment/supplies store) here's a recipe on how to make it yourself:

Inverted Sugar

Inverted sugar is table sugar (sucrose) that has been split into its components, glucose and fructose.

4 lbs sugar
1 pint water
1/4 tsp lemon juice or cream of tartar
Boil for half an hour, then add enough water to make total volume a half gallon.

Awesome Chocolate Marshmallow Cupcakes

noreply@blogger.com (Winnie) — Tue, 05 May 2009 16:53:00 +0000

Ingredients:
16 Tbsp (2 sticks) unsalted butter, room temp plus more for muffin tins
3/4 c unsweetened cocoa powder, plus more for muffin tins
2 c a.p flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 c sugar
3 large eggs, room temp
1 c sour cream, room temp

For the filling:
1 1/2 c marshmallow creme (7.5 oz jar)
8 Tbsp (1 stick) unsalted butter, room temp

1. Preheat oven to 350°F. Butter two 6-cup jumbo muffin tins: dust with cocoa powder to coat, tapping out excess.In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Cream butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of cupcake comes out clean, 25-30 mins, rotating tins halfway through baking. Cool in tins, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling: in a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a piping bag (or a heavy-duty resealable plastic bag, seal, and cut off one corner of the bag to make a 1/8-inch opening).
Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hallow out each cupcake a bit more, discarding crumbs. Fill cavity with filling; replace plgs. Using remaining filling in bag to decorate top of cupcakes.

Grad show pictures... finally!

noreply@blogger.com (Winnie) — Mon, 04 May 2009 17:30:00 +0000

The spread...

Chocolate work

Plated dessert - white chocolate mousse with crunchy and passionfruit glaze

Apricot tart

Chocolate macaroons

Foccacia

White choc passionfruit

Palmiers, bowties, william tells

Sacher

Croissants - regular and chocolate

The End.

noreply@blogger.com (Winnie) — Sun, 22 Mar 2009 16:39:00 +0000

So we're coming up on our grad show... I have three days left of exams and then I'm done with culinary school!! eeks, man.
But for part of our grad show we made wedding cakes for display.

My three wedding cakes!

This one is by far my favorite (and my first!). It was inspired by a fence in Balboa Park.

Number 2. Inspired by a wedding dress in a magazine.

And Number 3: A Taiwanese wedding cake. Flower pattern designed by my sister, Aileen Cheng.

I promise better pictures and more from the grad show. Stay tuned.

Chocolate-Peppermint Cookies

noreply@blogger.com (Winnie) — Mon, 23 Feb 2009 19:12:00 +0000

Now I know it's not Christmas time but I just love peppermint and chocolate in a cookie. This recipe I came across in a Martha Stewart magazine:

Chocolate Peppermint Cookies
Yield: 6 dozen

1 c AP flour
1/2 c cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 oz (5 Tbsp) butter, soft
3/4 c sugar
1 large egg
1 large egg yolk
3/4 tsp peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 lbs white chocolate

1. Sift flour, cocoa powder, baking soda, baking powder and salt. Set aside.
2. Cream butter and sugar. Add egg and yolk until well incorporated. Then add extract.
3. Add dry ingredients just until mixed in. Shape into two discs. Wrap in plastic and chill n the refrigerator at least one hour (up to two days).

4. Roll out to 1/8". Freeze until firm, about 15 minutes.
5. Cut out 2" rounds with cookies butters. Freeze 15 minutes until firm. Repeat with scraps pieces until all dough used.

6. Bake at 325F until dry to the touch about 12 minutes.
7. Let cool. Undecorated cookies can be kept covered for up to 3 days.

8. Sift crushed candy, reserving both dust and large pieces, separately.
9. Melt chocolate over double boiler.
10. Dunk cookies, sprinkle with candy (dust or large pieces).
11. Repeat, refrigerate until set (p to 3 hours).
12. Serve (once decorated) same day.

My latest endeavors: chocolate.chocolate.chocolate

noreply@blogger.com (Winnie) — Fri, 20 Feb 2009 04:06:00 +0000

We're working on chocolates now in school. Here are some pictures!

My box of chocolates:

And then my chocolate box:

The Ultimate (and super easy!) Molten Lava Chocolate Cake

noreply@blogger.com (Winnie) — Sat, 17 Jan 2009 00:04:00 +0000

Ingredients
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting
Yield: 4 individual cakes
Method
1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick, ribbon stage.

2. Pour the egg mixture into the chocolate mixture; mix until well combined. Then mix in the flour, just until combined.

3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

4. Bake the molds at 450°F (230°C) on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

What's left of my plate after Chef's critique...

Cookies

noreply@blogger.com (Winnie) — Sun, 23 Nov 2008 21:12:00 +0000

Spritz Cookies and Rings

Shortbread Cookies

Rugelach

Rocher Coco

William Tells (Puff Pastry Sandwich)

Piemontais

Palmiers

Palet Raisins

Madeleines

Linzer Cookies

Langue De Chat

Galletes Bretonnes

French Macaroons

Financiers

Diamonds

Coconut Macaroons

Chocolate Madeleines

Chocolate Chunk Cookies

Checkerboard Cookies

Bowtie/Butterflies

Biscotti

Baton Marechaux

Assortment

Photos courtesy of Amanda Frattali

Cakes galore to celebrate every day

noreply@blogger.com (Winnie) — Mon, 03 Nov 2008 16:02:00 +0000

Vertigo
Pistachio sponge topped with raspberry jelly and mousse

Tutti Frutti
Sponge topped with fruit and Bavarian cream

Succés
Almond meringue like layers topped with chocolate mousse and crunchy hazelnut praline

Sacher
Chocolate sponge with apricot marmalade topped with chocolate mousse

Petit Basset
Hazelnut sponge with praline hazelnut cream decorated with nougatine (almond caramel) pieces

Gianduja Coconut
Sponge topped with a layer of Gianduja (hazelnut chocolate) mousse then a layer of coconut mousse sprinkled with flambéed pineapple and mango

Carrot Cake
Carrot cake with a white chocolate cream cheese icing

Cacao Barry Chocolate Cake
Chocolate sponge layered with white chocolate mousse

Buttercream

Mocha Buttercream

tartes.tartes.tartes

noreply@blogger.com (Winnie) — Sun, 21 Sep 2008 02:35:00 +0000

Apricot Tart

Pear Tart

Spinach Bacon Feta Quiche

Creme Brulee

Fruit Tart

Chocolate Pecan Tart

Lemon Tart

Chocolate Tart
Dark chocolate tart

Clafoutis with Chocolate Ganache
Sweet dough tart filled with berries and vanilla filling, topped with dark chocolate ganache.

Crokapple
Hazelnut tart shell filled with chocolate ganache and carmelized apple chunks, topped with praline mousse and praline chocolate disc.

A few recipes from the visual diary

noreply@blogger.com (Winnie) — Wed, 20 Aug 2008 20:35:00 +0000

Lemon Buttermilk Cake
yield one 8" cake

Ingredients:
2 1/2 cup bread flour
1/2 tsp baking soda
1/3 tsp salt
10 Tbsp butter, softened
1 1/4 cup granulated sugar
zest of 1 lemon
2 eggs
1/2 cup buttermilk
juice of 1 lemon

Method:
1. Grease the cake pan, Preheat oven at 350 degrees F.
2. Sift together flour, baking soda, and salt.
3. Cream the butter, sugar, and lemon zest together on medium speed with the paddle attachment, scraping down the bowl as needed, until the mixture is smooth and light in color, about 5 minutes.
4. Blend the eggs and add in three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
5. Add the sifted dry ingredients alternately with the buttermilk in three additions, mixing on low speed until just incorporated. Add the lemon juice and blend
6. Pour batter into prepared pan.
7. Bake at 350 degrees F until cakes spring back when lightly touched and a skewer inserted near the center comes out clean, about 60 minutes.
8. Cool the cakes in the pans for a few minutes, then transfer to racks to cool completely.

Scones
yields 10 scones

Ingredients:
4 1/4 cup bread flour
1/2 cup sugar
2 1/2 tsp baking powder
2 tsp salt
1 3/4 cup heavy cream, chilled
1 cup raisins, dried cherries, or your choice of fruit
coarse sugar, as needed
milk, as needed

Method:
1. Combine the bread flour, sugar, baking powder, and salt and mix on medium speed with a paddle attachment until well blended, about 5 minutes. Add the cream and mix until just combined.
2. Pat dough by hand into a cake pan or ring (10" diameter). Remove the dough from the ring, place on parchment-lined sheet pan and freeze thoroughly.
3. Cut disk into 10 equal wedges and place the individual wedges on parchment-lined sheet pans. Brush with the milk and sprinkle with the coarse sugar.
4. Bake at 350 until golden brown, 20-25 minutes.
5. Cool the scones on the pans for a few minutes, then transfer to racks to cool completely.

Lemon Poppy Seed Muffins
yields 1 dozen muffins

Ingredients:
3 1/4 cup all-purpose flour
1 tsp baking powder
1 1/2 cup sugar
2 sticks butter
1/2 cup creme fraiche or sour cream
5 eggs
1/4 cup vegetable oil
juice of 1 lemon
zest of 3 lemons
1 Tbsp poppy seeds
1/2 tsp salt

Method:
1. Grease muffin tins and preheat oven to 375 degrees F.
2. Sift together the flour and baking powder.
3. Cream together sugar, butter, and salt on medium speed using the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes. Blend in the creme fraiche or sour cream.
4. Whisk the eggs, oil, and lemon juice together. Add to the butter-sugar mixture in three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed. Blend in the lemon zest and poppy seeds.
5. Add the sifted dry ingredients and mix on low speed until evenly moistened.
6. Fill muffin tins three-quarters full. Gently tap the filled tins to release any air bubbles.
7. Bake at 375 for 30 minutes, or until a skewer inserted near the center of a muffin comes out clean.
8. Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.

Marble Chocolate Pound Cake
yields two loaves

Ingredients:
2 1/4 sticks (18 Tbsp) butter
1/2 tsp salt
8 whole eggs
1 cup powdered sugar
3+ cup cake flour, sifted
1 tsp baking powder
1 tsp vanilla
1/2 cup cocoa powder
1/2 cup milk

Method:
1. Cream the butter and powdered sugar together.
2. Add the eggs and vanilla
3. Sift flour, baking powder and salt, then add it to your butter mixture.
4. Mix together cocoa powder and milk, add 13 oz. of batter.
5. Layer alternating the vanilla batter with the chocolate batter.
6. Bake 350 degrees F for 45 minutes.

A Visual Diary

noreply@blogger.com (Winnie) — Sun, 10 Aug 2008 23:53:00 +0000

Here are images from my past two weeks in the bakeshop (feel free to ask me for recipes for anything if you see something you like!):

Baguettes

Breadsticks

Pound Cake

Bagels

Zucchini Bread

Apple Turnover

Pinwheel

Raisin Scone

Lemon Buttermilk Cake

Langue de Belle-Mere (Mother in Law's Tongue)

Morning Glory Muffins

Marble Chocolate Pound Cake

Lemon Poppy Seed Muffins

Roulade (Jelly Roll)

Palmiers