Defient Chef

Anthony's Desserts

2010-06-17T21:05:00.002-04:00

I haven't posted on here in ages...but I have big news. I'm working on opening a bakery/chocolate shop here in Abingdon. The name will be Anthony's Desserts...catchy isn't it! I hope to start working on a cookbook also to sell in my store but not sure how much time I'll have for that right now.

Thats all I have for now but I'll try to keep this up to date. I'll try honest.

Milan Cookies

2009-07-27T18:06:00.004-04:00

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I made the milan cookies...I did intend to make the mallow cookies but well I just didn't.

These cookies were just ok. The batter spread unevenly leaving odd shaped cookies. I thought they were kinda bland and I prob won't make them again.

Milan Cookies

Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min

Inactive Prep Time: 0 min

Cook Time: 1 hr 0 min

Serves: about 3 dozen cookies
• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened

• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar

• 7/8 cup egg whites (from about 6 eggs)

• 2 tablespoons vanilla extract

• 2 tablespoons lemon extract

• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour

• Cookie filling, recipe follows

Cookie filling:

• 1/2 cup heavy cream

• 8 ounces semisweet chocolate, chopped

• 1 orange, zested
1. In a mixer with paddle attachment cream the butter and the sugar.2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.3. Add the flour and mix until just well mixed.4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.8. Set aside to cool (the mixture will thicken as it cools).9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.10. Repeat with the remainder of the cookies.

Magic In The Middles

2009-07-24T19:10:00.000-04:00

Found the recipe for these at http://www.kingarthurflour.com/recipes/magic-in-the-middles-recipe. You should try them....you know you wanna.

Ginger Cookies

2009-07-20T14:38:00.003-04:00

2 1/4 cups ap Flour
1 tbsp ginger
1 tsp baking soda
1/2 tsp salt
3/4 cups butter, softened
1 cup sugar
1 large egg
1/4 cup molasses

Cream together butter and sugar. Add egg, molasses, salt, and ginger. Mix in flour and soda. Roll into balls and coat in sugar. Place on cookie sheet and flatten slightly. Bake 350 f about 10 mins.

Carrot Cake Take Two

2009-07-20T14:20:00.003-04:00

I plated it all nice and pretty then ran upstairs to get my camera and when i came back ...thats what was left. Silly me.

Recipe is in recipe section.

More Eclairs

2009-07-19T14:13:00.000-04:00

More Eclairs...recipe can be found on recipe page. We wont say how many I had.

Peach and Blackberry Cobbler

2009-07-10T19:29:00.000-04:00

1 cup sugar

1 cup flour

1 tbsp baking powder

3/4 cups milk

1/2 tsp cinnamon

1/2 tsp vanilla

pinch salt

Mix all ingredients together.

In a bowl mix together 4 cups fruit with 1/2 cup brown sugar.

Place fruit mixture into baking dish. Place a few pats of butter over the fruit. Then pour the flour mixture over. Sprinkle with sugar. Bake 350 f.

I used peaches and blackberries but you can use any fruit you like.

Baby Cakes

2009-07-03T16:37:00.008-04:00

The Pretty Pink Package

Mocha and Wedding Cake Cupcakes

I live in a really small town so when a cupcake store opens its a big deal. It's called BabyCakes Cupcakery. I finally had time to check them out today. The owner is so nice. I enjoyed talking shop with her. I got the chocolate mocha and wedding cake cupcakes. Now I hate to admit this but the mocha cupcake was better than mine.

If you are in the area be sure to check Babycakes Cupcakery out or go to the web.

Parker House ROlls

2009-06-30T00:38:00.001-04:00

Rolls fresh from the oven are just so darn good.

1 1/2 cups milk

4 oz butter

1/2 cup sugar

1 package active dry yeast

1/2 cup warm water

3 eggs

1 1/2 tsp salt

6 cups all purpose flour

Bring milk and butter to a simmer. Mix warm water, sugar, and yeast let sit 5 mins. Combine milk, eggs, yeast, salt and flour. Knead until a smooth ball forms.

Place in greased container and let rise in a warm place until doubled in size. Punch down dough and shape into small balls. Place a pan, cover, and let rise until doubled in size.

Bake at 350 F until browned. Brush with melted butter.

Bakewell tart and my first DB Challenge (again)

2009-06-27T18:04:00.005-04:00

Blackberry bakewell tart with blackberry cheesecake mousse.

So this is my 2nd first time doing a daring bakers challenge. I wait till yesterday to make them...anyone that knows me isn't surprised by that. But hey its been crazy at work.

I made my own blackberry jam for these...well more of a reduction than a jam. I also served mine with blackberry cheesecake mousse. Ok so I have to admit this is prob one of my fav desserts...atleast for now anyway.

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Bakewell tarts…er…puddings combine a number of dessert elements but still let you show off your area’s seasonal fruits.

Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling.

Bakewell Tart…er…pudding
Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Annemarie’s notes:
• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).

Jammy Blackberry Reduction:
1 lb frozen blackberries plus the juice
4 cups sugar

Put berries and sugar in pan and simmer until it has reduced and is thick and jammy. I strained this after it was cooked. Then added a small amount of the seeds and pulp back to the mixture.

I don't have a recipe for the mousse...just kind of put stuff in a bowl and went by taste.
Cream Cheese
Powdered sugar
Blackberry Reduction
Heavy Cream

Put cheese in a mixing bowl. Add a few tbsp of the reduction and some of the powdered sugar. Whip till smooth. Add some cream and whip. Adjust adding more of whatever it needs. If you think it needs more blackberry flavor add more reduction...not as sweet as you would like it..add more sugar. It should be a light fluffy mixture like cream cheese frosting.

My Monkey

2009-06-15T14:56:00.000-04:00

I have a pet monkey at work.

Isn't he cute.

Someone didn't listen and gave him bananas....people never listen *sigh*

Chocolate Chip Cookies

2009-06-08T14:13:00.004-04:00

Not sure where I got this recipe but I think its from Alton Brown. I really like this recipe because it uses melted butter instead of softened. That means I don't have to plan ahead or try to figure out how to soften that butter because I forgot to lay it out.

Chocolate Chip Cookies:

8 oz unsalted butter, melted

2 1/4 cups flour

1 tsp salt

1 tsp baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tbsp milk

1 1/2 tsp vanilla

2 cups chocolate chips

1 cup walnuts (opt)

1 cup toffee (opt)

Mix together flour, salt, and soda. Set aside. Mix sugar, brown sugar, and the melted butter. Add egg, egg yolk, milk, and vanilla. Mix well. Slowly mix in flour mixture. Stir in chips and any other mix ins like nuts or toffee. Scoop onto parchment lined cookie sheet. Bake at 350 F until the edges turn golden brown (around 10-15 mins).

The orginal recipe says to chill the dough before scooping and baking. If you chill the dough it won't spead as much. I usually don't chill mine because I like thin cookies. Either way makes a really good cookie. Try doing it both ways and see which you like best.

I dipped the bottoms of mine in tempered chocolate and placed them on a transfer sheet to get that cool pattern on them. Transfer sheets are plastic sheet which has been sprayed with colored cocoa butter to form a pattern. When tempered chocolate is placed on the sheet and allowed to cool the pattern transfers to the chocolate.

Exciting News!

2009-06-08T13:24:00.005-04:00

I'm a daring baker (again). I can't wait to get started on my first challenge. You can check out the daring kitchen at http://thedaringkitchen.com/.

Part two of my exciting news. I'm in the process of starting a chocolate business. I'm going to rent a kitchen and then sell the chocolates out of some stores around town. I'll keep you posted on how it goes. lol.

Pretzels

2009-06-05T19:17:00.004-04:00

Fresh made soft pretzels are just so darn good...and easy to make.

Pretzels:
10.5 oz water
.33 oz yeast
16 oz flour
.1 oz salt
.3 oz sugar
Soda wash:
8 oz water
1 oz baking soda

Make soda wash. Mix water and soda. Bring to a simmer.

While that is heating. Mix water with yeast and sugar. Let sit 5 mins. Mix flour and salt. Mix yeast mixture with flour. Once dough has came together knead for a couple of mins. Scale into 5 oz pieces and shape. Dip into soda wash. When they float take out and place on sheet pan. Sprinkle with coarse salt. Bake at 500 f for 8 -9 mins. Brush with melted butter. I like to sprinkle mine with parm cheese :-)

Black forest ham and swiss puffs

2009-06-03T19:52:00.003-04:00

One of the blogs I frequently read is Joy the Baker. She had a recipe for prosciutto dijon and gruyere puffs that I just had to try. You can find her recipe here.

I used blackforest ham and swiss cause thats what I had.

Orange Basil Sorbet

2009-06-01T12:21:00.007-04:00

This has to be my all time favorite sorbet. It has such a wonderful flavor.

Sorbet:
1 pt orange juice (fresh squeezed is best)
1/4 cup chopped fresh basil
1/2 cup sugar

Heat juice, basil, and sugar. Bring almost to a boil. Then turn off heat and let steep for 15 - 30 mins. Chill for a few hours..overnight is best. Then turn in ice cream maker.

Place in a container and freeze for a couple of hours.

Pomegranate Sorbet

2009-06-01T12:06:00.007-04:00

My ice cream maker. Just look.....don't touch. ok?

Pomegranate Sorbet:

16 oz pomegranate juice

1/2 cup sugar

Heat juice and sugar until the sugar is dissolved. Let cool. Turn in ice cream maker.

Put in a container and freeze for a couple of hours.

Then eat...yummy.

Pom Wonderful

2009-05-30T11:46:00.001-04:00

Yay..my computer is all better. Life without the net is just kinda odd.

I was contacted by the folks at Pom Wonderful. They sent me some of their pomegranate juice to try. Sadly I had never tried pomegranate anything. Where have I been? lol It really is good stuff...if you haven't tried it go do it now. No wait. Fishish reading my blog first.

First I made a pomegranate vinaigrette.

Pomegranate vinaigrette:

3 tbsp balsamic vinegar

6 tbsp Pom Wonderful

11 tbsp olive oil

1 tbsp honey

salt and pepper

Mix together balsamic, juice, honey, salt and pepper. Slowly mix in olive oil.

This is good on any salad but I made a salad of bib lettuce, strawberries, toasted almonds and grilled chicken.

oh no.

2009-05-26T17:20:00.001-04:00

havin computer problems. should be back up and running by next week.

No Bake Cookies

2009-05-16T19:21:00.000-04:00

Ok I really really love these things.

2 cups sugar

1/2 cup butter

1/2 cup milk

1/3 cup cocoa powder

2/3 peanut butter

3 cups oatmeal

2 tsp vanilla

1 tsp salt

Bring sugar, butter, salt, and cocoa to a rolling boil. Remove from heat. Add peanut butter and vanilla. Mix well. Add oats. Spoon onto parchment paper and refrigerate until set.

Poppyseed Angel Food Cake With Honeyed Strawberries

2009-05-14T18:48:00.007-04:00

Poppyseed Angel Food Cake:
1 cup all purpose flour
1 3/4 cup sugar
12 egg whites, room temp.
1/2 tsp salt
1 tsp vanilla
1/2 cup poppy seeds

Sift together flour and 3/4 cup sugar. Whip egg whites, salt, and vanilla on high while slowly add remaining sugar. Whip to stiff peaks. Fold in flour mixture and poppy seeds. Bake 325 F until tops are golden brown.

For the honeyed strawberries just take some sliced strawberries add a bit of honey and a pinch of fresh ground black pepper. Fresh local grown strawberries and a high quality honey make a big difference here.

Key Lime Pies

2009-05-11T19:10:00.005-04:00

Who doesn't like key lime pie? I served those with blackberry compote.

Key Lime Pie
14 oz can sweetened condensed milk
3 yolks
1/2 cup key lime juice

Mix all ingredients together. Pour into graham cracker crust and bake 15 Mins on 350 f.

Crust:
2 cups graham cracker crumbs
Melted butter
1/2 cup sugar

Mix sugar and crumbs. Slowly butter until you have a mix that looks like wet sand and stays in a clump when you squeeze it together. Pat into pie pan.

Old Fashion Sugar Cookies

2009-05-08T18:48:00.004-04:00

Sugar Cookies:
2 1/2 cups all purpose flour
1 tsp baking powder
1 cup butter, room tem
1 cup vanilla sugar
2 egg yolks
pinch salt
1 tsp vanilla extract

Mix flour, salt, and baking powder together.
Cream butter and sugar. Beat in yolks one at a time. Add Vanilla extract. Mix in flour with mixer on low speed.
Form into balls. Roll in vanilla sugar. Place and cookie sheet and flatten with bottom of a glass. Bake at 350 F until edges start to lightly brown.

I'm in love...with my vanilla beans.

2009-05-05T17:23:00.001-04:00

Those aren't just any ol vanilla beans nope they are tahitian vanilla beans. Aren't they just wonderful. I can make sauces with em and cakes with em and ice creams with em and pies and cookies and custards and and and I can even make my very own vanilla extract with em. Don't be jealous.

There are three main types of vanilla beans:

Tahitian vanilla has a light and fruity taste. The pods are short, fat, and have fewer seeds. They are more expensive than other types.

Bourbon beans have long slender pods with lots of seeds. To me they have a slightly alcoholic vanilla taste (not in a bad way).

Mexican beans are the same as the bourbon with a slightly spicyness added.

I personally like all three types. I can only buy one type for the restaurant so i picked the tahitian.

Molten Chocolate Cakes Revisited

2009-05-03T16:23:00.000-04:00

Molten chocolate cakes with peanut butter mousse.
The cake recipe can be found here.

Peanut butter mousse:

1 cup peanut butter

1 tsp vanilla

1/2 cup powdered sugar

1 cup heavy cream

Mix peanut butter, vanilla, and sugar. Whip in heavey cream.

WOW

2009-05-01T14:19:00.000-04:00

Its been a LONG time. I have a new job as pastry chef at The House On Main.

Thats my pastry kitchen. Isn't it great

Thats the main kitchen. If you don't have one you should.
My fav. ring molds.

YAY

2008-05-07T22:58:00.003-04:00

YAY..I got a new job at a restaurant that will be opening up in June. :-) So I may not be able to post much in the next few weeks. I have tons of planning to do. Very excited about it.

Hope I actually still have a few readers :-)

Cornbread

2008-04-21T21:55:00.004-04:00

10 oz flour

11 oz cornmeal

2 tbsp baking powder

2 tsp salt

Mix dry ingredients.

4 eggs

8 oz melted butter

2 cups milk (or buttermilk)

1 cup cooked corn (opt)

1 cup cooked bacon (opt)

Mix liquid ingredients. Stir liquid ingredients into dry. Bake at 375 F for 20 - 25 mins.

Best baked in very hot greased cast iron skillet. This causes the crust to be very crisp. But can be baked in any kind of pan.

Corn Madeleines

2008-04-21T21:47:00.003-04:00

1 tbsp melted butter
1/3 cup cornmeal
2 tbsp flour
1/2 tsp sugar
1/4 tsp soda
1/8 tsp salt
1 large egg
1/3 cup buttermilk
1/2 cup fresh corn, cooked

Whisk togerher dry ingredients. Whisk egg, buttermilk, and buttter together. Mix wet into dry ingredients. Stir in corn. Bake at 400 F for about 8 mins in a madeleine pan.

Cream Puffs and Eclairs

2008-04-19T22:45:00.005-04:00

I did well...I only ate 5 of them :-)

Eclair dough (pate a choux):

9 1/2 oz flour

1 pint water

6 oz butter

1/2 tsp salt

1 pint eggs

Heat water, butter, and salt to a rolling boil. Stir flour into water. Stirring constantly until mixture forms a mass and pulls away from sides of pan. Transfer to stand mixer. Let cool sligtly. Mix in eggs 2 at a time using paddle attachment on low speed.

Pipe into desired shape. Bake at 425 F until they are puffed and starting to turn brown.

Reduce heat to 375 F and bake about 10 -12 mins longer. Let pastries cool to room temp.

Pastry Cream:

1 qt milk

1 cup sugar

1 vanilla bean

4 oz egg yolks

2 large eggs

2 1/2 oz corn starch

2 oz butter

Bring milk and vanilla bean seeds to a simmer. Mix sugar, yolks, eggs, and corn starch together. Temper into milk mixture (add a small amount of the hot milk to yolk mixture and stir..then add yolks to the remaining milk). Reduce heat to med low and cook until the mixture had thickened. Remove from heat and stir in butter. Let cool. Place in pastry bag fitted with a pointy tip.

Chocolate Glaze:

1 cup heavy cream

1/2 cup dark chocolate

1/8 cup light corn syrup

Heat cream to a simmer. Remove from heat and stir in chocolate until melted. Mix in corn syrup (the syrup not only sweetens the glaze but also makes it shiny).

Take pastry bag and poke the tip into each eclair and fill with pasty cream. I make the hole in the tops so it can't be seen after its dipped into the glaze.

Me At Work

2008-04-19T22:31:00.003-04:00

These pics are from December. See I have proof that I work hard. hehe

Dawns Last Day

2008-04-19T22:14:00.005-04:00

So today was Dawns last day. She was one of our prep cooks. I'll miss her about as much as a bad headache. Ok ok so maybe I will miss her just alittle.

Playing in tiramisu

I promise I didn't rub any on her face....honest. :-)

Chocolate Biscotti

2008-04-19T00:37:00.004-04:00

6 oz butter

6 oz dark chocolate

2 cups flour

2/3 cup cocoa powder

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 tsp vanilla

3 large eggs

1 1/2 cups sugar

tempered chocolate

Melt butter and chocolate together.

Combine flour, cocoa, powder, salt and soda.

Beat eggs and sugar for 2 mins.

Add in chocolate butter mixture.

Add dry ingredients and mix to combine. Let dough stand for 15 - 20 mins to thicken.

Form dough into logs. Bake at 350 for about 30 mins. Remove from over and let stand 20 mins.

Cut each log into strips with a serrated knife. Bake slices for 12 more mins. Let cool.

Once cookies are cool they can be dipped into tempered chocolate. I used dark chocolate but you can use milk or even white chocolate if you wish.

Blackberry Financier

2008-04-18T23:28:00.004-04:00

I really really really love these cakes. I'm always shocked that they aren't more popular. I made them at work today and ate 3 but shhhhhhhh don't tell.

1lb Beurre noisette*, cooled

1 lb 2 oz Powdered sugar

5.5 oz flour

5 oz almond flour*

14.7 oz egg whites

Mix all ingredients together in a bowl.

Spoon into cake pan or muffin pan. Press berries or fruit into the top of the batter.

Bake at 350 for about 40 mins. The tops will be a nice golden brown.

You can use any kind of berries or fruit.

*Beurre noisette is browned butter...to make cook butter over medium heat until it starts to turn brown in color.

*Almond flour is just finely ground almonds.

Gigi from gigi cakes made a different version of financiers that im gonna have to try. Check them out at http://gigicakes.blogspot.com/2008/04/fruit-financiers.html.

Carrot Cakes

2008-04-17T21:49:00.004-04:00

Carrot Cake:

2 cups sugar

1 cup oil

4 large eggs

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/2 tsp salt

4 cups grated carrot

1 cup walnuts

Beat sugar, oil, and eggs until blended.

Sift together flour, soda, cinnamon, ginger, and salt.

Mix flour mixture into egg mixture. Stir in carrot and walnuts. Bake at 350 for around 30 mins.

I baked mine in small ring molds but it can be made in 9" round pans and layered.

Spiced Cream Cheese Frosting:

1 1/2 lbs cream cheese, room temp

1 cup powdered sugar (you can add more if you want a sweeter frosting)

2 cups heavy cream

1 tsp cinnamon

1 vanilla bean, seeded

Beat together cheese, sugar, cinnamon and vanilla bean seeds. Beat in cream and beat until fluffy.

Pineapple Raisin Compote:

1 pineapple diced

1 cup raisins

1 cups brown sugar

Mix all ingredients together.

Cheesecake Parfait

2008-04-16T23:47:00.006-04:00

Graham Crunch:
3 lbs graham cracker crumbs
1/2 cup brown sugar
6 oz butter

Mix crumbs and brown sugar. Cut in butter. Bake at 350 for 10 mins. Mix around then bake about 10 more mins. Let cool.

Cheesecake Mousse:
1 1/2 lb cream cheese, room temp
3/4 cup powdered sugar
1 vanilla bean, seeded
2 pints heavy cream

Beat together cheese, sugar, and vanilla bean seeds until smooth. Add heavy cream and beat until fluffy. Spoon into pastry bag.

Blackberry Glaze:
3 lbs blackberries
4 cups water
1 lb sugar
slurry (cornstarch mixed with water)

Set aside 1 lb of the berries. Add 2 lbs of the blackberries, water, and sugar to a saucepot. Cook at a simmer for about 20 mins. Add enough of the slurry (the amount depends on how much juice the berries have) to slightly thicken the juices. Strain. Let liquid cool. Then add in the 1 lb of berries and toss.

Layer crunch, mousse, and glaze in a parfait glass.

Chocolate Peanut Butter Parfaits

2008-04-16T22:31:00.006-04:00

So I haven't posted in awhile...yea sorry about that. Wish I had some great reason but I don't. Mainly been lazy and haven't had my passion for food. Was just having one of my "I'm bored with it" moments.

Chocolate Cake:

1 3/4 cups Flour

2 cups sugar

3/4 cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 large eggs

1 cup brewed coffee (cooled)

1 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla

Prepare 3 - 9in round pans. Preheat over to 350.

Combine flour, sugar, cocoa, baking soda, baking powder, and salt.

Combine eggs, coffe, buttermilk, oil, and vanilla.

Pour about 3/4 of the liquid mixture into the dry ingredients and mix well. Add remaining liquid and mix well. *If you add all the liquid at once the batter tends to get lumpy. Bake around 30 mins or until tester comes out clean. Cool cakes. Break cake into small crumbs.

Peanut Butter Mousse:

1 jar peanut butter

1 1/2 cups powdered sugar

2 cups heavy cream

1 tsp vanilla

Mix peanut butter and powdered sugar together in a stand mixer. Add cream and vanilla beat on low speed until just mixed. Turn speed to high and beat until fluffy. Spoon into pastry bag.

Chocolate Ganache:

1 1/2 lbs dark chocolate

2 cups heavy cream

1/4 cup light corn syrup

Heat cream until almost a simmer. Add chocolate and mix until chocolate has melted. Mix in syrup.

Layer mousse, cake crumbs, and ganache in a parfait glass.

Apple Cake

2008-01-23T19:54:00.000-05:00

Shown in photo with apple cranberry compote, granola, and cinnamon ice cream. These are also great with caramel sauce.

3 cups flour

2 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 cup oil

2 eggs

1/4 cup buttermilk

1 tsp vanilla

4 cups peeled and chopped apples

1 cup walnuts

Mix together sugar, eggs, cinnamon, salt, oil, buttermilk, nutmeg, and vanilla. Add apples and let sit 20 mins. Sift together flour and baking soda. Mix flour into apple mixture. Addwalnuts. Bake at 350 F for about 25 mins or until cake tester comes out clean.

Gingerbread Biscotti

2007-12-14T00:28:00.000-05:00

Another logo :-) Read about this one at Food Blogga. Many many many Christmas cookies.

Gingerbread Biscotti:

10 oz all-purpose flour

1 1/4 cups brown sugar

2 tsp ginger

1 1/4 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp baking soda

4 oz chopped pecans

1/4 cup molasses

2 large eggs

Preheat over to 350 F.

Combine flour, sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda. Mix in pecans. Mix together eggs and molasses and mix into flour mixture. Mix until mixture comes together.

Divide dough into two equal pieces. Shape into logs and bake on parchment lined sheet pan for 30 -35 mins. Cool 10 mins. Then cut on diagonal with serrated knife. Place back onto sheet pan and bake 10 - 20 mins longer (depending on if you want chewy or crunchy biscotti).

I dipped mine in white chocolate.

Brown Sugar Cinnamon Ice Cream

2007-12-13T23:16:00.000-05:00

Read all about the logo and what it means Here

8 oz egg yolks

15 oz brown sugar

2 pt milk

1 pt heavy cream

pinch salt

2 1/2 tsp cinnamon

1 vanilla bean (or 1 tsp vanilla extract)

Combine milk and cream in a heavy bottomed saucepot. Scrape seeds out of vanilla bean. Add seeds and pod to cream mixture. Heat over medium heat until just barely at a simmer. Mix yolks, salt, cinnamon and sugar. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Strain mix in a very fine strainer. Chill mix. Turn in ice cream freezer.

Shown in photo with caramel sauce and gingerbread biscotti.

Oops

2007-12-13T23:11:00.000-05:00

Ever wonder what happens when you turn a mixer full of flour on high speed?

Yeah....fun stuff fun stuff

Chocolate Chip Pecan Pie With Caramel Ice Cream

2007-12-13T12:01:00.000-05:00

New toys..which I used to make my little pies.

Tart Shells:

1/2 cup butter

1/2 cup confectioners sugar

1 egg yolk

1 tsp vanilla

1 1/4 cups flour

1/4 cup cocoa powder

Cream together butter and sugar. Add vanilla and egg yolk. Mix together flour and cocoa powder. Mix together butter and flour mixtures. Chill for 1 hour. Roll out and line tart pan. Bake weighted at 350 F for about 10mins. Tart shells should be slightly underbaked.

While shells are still warm spread a single layer of chocolate chips in the bottom of each one. Then a single layer of pecans. I don't toast my pecans when i make pecan pies but you can if you would like.

Filling:

8 oz dark brown sugar

2 oz melted butter

1/4 tsp salt

8 oz large eggs

14 oz dark corn syrup

1 tsp vanilla

Mix together sugar, butter, salt, vanilla and corn syrup. Mix in eggs. Bake at 350 F for about 15 - 20 mins.

I served it slighty warm with caramel ice cream, chocolate sauce and caramel sauce.

Caramel Ice Cream

2007-12-12T23:43:00.000-05:00

Ice cream mix:
8 oz egg yolks
4 oz sugar
2 pt milk
1 pt heavy cream
pinch salt
1/2 tsp vanilla
1 1/2 cup carmal (see below)
Combine milk and cream in a heavy bottomed saucepot. Heat over medium heat until just barely at a simmer. Mix yolks, salt, sugar and caramel. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Strain mix in a very fine strainer. Chill. Turn mix in ice cream freezer.

Caramel :
2 cups sugar
1/4 cup water
1/2 cup heavy cream

Bring water and sugar to a boil. Cook until mixture has turned an medium amber color. Add cream. Continue to cook until caramel has melted.

Potato and Cheese Soup

2007-12-01T00:06:00.000-05:00

4 slices smoked bacon, chopped

1 leek, (white parts only), chopped

1/2 cup diced onion

1 carrot, chopped

1 clove garic, minced

1/2 cup flour

6 cups chicken stock

3 lbs potatoes, cubed

1 lb grated cheese

salt and pepper to taste

1 cup heavy cream

Cook bacon until crisp. Remove from pan. Add leeks, onion, carrots, and garlic. Cook 5 mins. Stir in flour. Add chicken broth. Add potatoes and bring to a boil. Reduce heat to medium low and cook until potatoes are tender about 15 mins. Slowly sprinkle in cheese. Stir in cream. Season with salt and pepper.

Warm Chocolate Coffee Tarts With Bailey's Ice Cream

2007-11-27T20:01:00.000-05:00

Tart Shells:

1/2 cup butter

1/2 cup confectioners sugar

1 egg yolk

1 tsp vanilla

1 1/4 cups flour

1/4 cup cocoa powder

Cream together butter and sugar. Add vanilla and egg yolk. Mix together flour and cocoa powder. Mix together butter and flour mixtures. Chill for 1 hour. Roll out and line tart pan. Bake weighted at 350 F for 10 - 15 mins.

Filling:

1 cup coffee beans

2 1/4 cups heavy cream

1 lb bittersweet chocolate

1 tsp cinnamon

3 eggs

2 yolks

1/2 cup corn syrup

Bring cream and coffee beans to a simmer. Remove from heat. Cover and let steep for 15 mins.

Add chocolate, cinnamon and corn syrup. Stir until chocolate has melted. Mix in eggs and yolks. Strain. Pour into prebaked tart shells. Bake at 350 F for about 15 mins.

Bailey's ice cream recipe can be found under the heading ice cream in the recipe section.

Tender Potato Bread

2007-11-26T21:01:00.000-05:00

This is my first Daring Bakers challenge....and I'm late. But I did it. I kept putting it off then thanksgiving came and I ummm kinda forgot hehe. I made one large loaf and a bunch of minis.
The only problem I really had was trying to knead the dough. It was just so sticky.

The Blob!

This dough was very very sticky. It just kept spreading across my counter. I think it ate my microwave, a few candles and I think my dog is missing.

Ready for the second rise.

Fresh out of the oven.

Ready for me to eat.

I really liked the bread but not sure if I would make it again.

Vanilla Bean Creme Brulee

2007-11-13T01:10:00.000-05:00

4 cups heavy cream
1 vanilla bean, I use tahitian beans
pinch of salt
8 egg yolks
3/4 cup sugar
about 16 tbsp turbinado sugar *

Preheat over to 350F.
Place ramekins in a roasting pan.
Heat cream, vanilla bean seeds and pod until hot but not boiling. Whisk together egg yolks, salt, and sugar. Add about a cup of the hot cream to the yolks and mix well. Now add the yolk mixture to the hot cream. Strain through a fine strainer.

Pour into ramekins. Quickly run a tourch over the tops to pop all the bubbles. (This makes for a smooth surface when they are baked). Bake in a hot water bath for 30 - 45 mins (depends on how deep the ramekins are), or until set.
Remove from water bath and refrigerate for several hours.

Sprinkle the turbinado sugar over each custard. Caramelize with a torch.

Serve with fresh fruit and a cookie.

*Granulated sugar or brown sugar can be used. Be extra careful with brown sugar, it tends to burn faster. I use turbinado sugar because it has the flavor of brown sugar but doesn't burn as fast.

Ginger Cookies

2007-11-11T20:00:00.000-05:00

These cookies have a strong ginger taste...it's one of my favorite cookies. The amount of ginger can be adjusted to your tastes.

10 oz all purpose flour

3 tsp ginger

1 tsp baking soda

1/4 tsp salt

6 oz butter, room temp

1 1/3 cups sugar, plus more for rolling

1 large egg

1/4 cup molasses

Mix together flour, ginger, soda, and salt. Set aside.

Cream together butter and sugar. Add egg and molasses. Mix in flour until blended. Using a tablespoon, shape dough into balls. Roll each ball into sugar. Place on cookie sheet and bake in preheated oven, 350F, about 10 -12 mins.

Ittybits bed time

2007-11-09T22:51:00.000-05:00

Creme Filled Oatmeal Cookies

2007-11-08T23:45:00.000-05:00

These taste like those famous little cakes you can buy in the store :-) YUMMY!!!

Cookies:

1 cup butter, room temp

3/4 cup brown sugar

1/2 cup sugar

1 tbsp molasses

1 tsp vanilla

2 large eggs

1 1/2 cups all purpose flour

1 tsp salt

1 tsp baking soda

1/4 tsp cinnamon

1 1/2 cups oatmeal

Mix together flour, salt, baking soda, and cinnamon. Set aside.

Cream together butter, brown sugar, white sugar, molasses, and vanilla. Add eggs. Combine flour mix into butter mix. Add in the oatmeal. Drop dough by tablespoonfuls onto cookie sheet. Bake in a 350 F preheated oven for 10 -12 mins. Cookies should just start to brown around the edges but still look moist in the center. Cool to room temp.

Filling:

1 cup shortening (softened butter may be used)

1 cup marshmallow creme (recipe below or you can just buy it hehe)

1 vanilla bean or 1 tsp vanilla extract

pinch salt

1 cup powdered sugar

Beat shortening (or butter) with vanilla, salt, and sugar until fluffly. Beat in marshmallow creme. Spread filling on flat side of one cookie, then top with another cookie.

Marshmallow creme:

2 egg whites, room temp

3/4 cup light corn syrup

1/4 cup water

1/2 cup sugar

1 vanilla bean or 1 tsp extract

Beat whties until stiff peaks form. Set aside.

In a saucepan combine syrup, water and sugar (add vanilla bean and seeds if using). Cook over high heat until 242F or soft ball stage. With mixer runnin slowly pour hot syrup into whites. (add extract now if using) Beat until has thickened (it should almost hold it shape).

Pumpkin Cupcakes with Sage Frosting

2007-11-08T02:30:00.000-05:00

Read about this cupcake hero thing over at Quirky Cupcake and thought I would try my luck.

Cupcakes:

2 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 1/2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

5 oz butter

1 1/4 cups firmly packed brown sugar

1 1/4 cups sugar

3 eggs

2/3 cup buttermilk

1 1/4 cups pumpkin puree

1 tsp vanilla

1 1/2 cups drained merlot cranberries (recipe below)

Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

Beat butter on medium speed until creamy. Add brown and white sugars and beat until fluffy. Add eggs one at a time, beating well after each addition.

Add flour mixture in three additions, alternating with buttermilk. Add vanilla and pumpkin puree and beat until incorporated. Fold in merlot cranberries.

Divide into muffin pan. Bake in a preheated over at 325 F. until toothpick comes out clean.

Cool.

Frosting:

1 lb cream cheese, room temp

1 cup powdered sugar

1 tsp vanilla extract

1 1/2 cups sage scented cream (recipe below)

Beat cream cheese, vanilla, and sugar until fluffy. Slowly beat in sage scented cream. Spead onto cooled cakes.

Merlot cranberries:

2 cups merlot

2 cups sugar

2 1/2 cups dried cranberries

Add merlot and sugar to saucepot. Bring to a boil and reduce until mixture has thicked (like pancake syrup). Add dried cranberries. Cool to room temp. 1 1/2 cups goes into cupcake batter. The remaining 1 cup is used to garnish the tops of frosted cupcakes. Drizzle merlot syrup on top.

Sage Scented Cream:

1 1/2 cups heavy cream

4 large sage leaves

Add cream to a saucepot. Chop sage and add to cream. Bring to a simmer and remove from heat. Put in a covered container and chill for several hours. Strain.

Apple Cider Sorbet

2007-11-04T20:42:00.001-05:00

5 1/2 cups apple cider

14 oz sugar

juice from 1 lemon

2 cinnamon sticks

Put everything in a pot and heat until hot but not boiling. Make sure sugar is dissolved. Chill over night. Turn in ice cream machine. The time depends on your machine so just follow the instructions that came with it. yummy yummy

Molten Chocolate Cakes

2007-11-03T23:47:00.000-04:00

This recipe makes alot of cakes..you could store some of the mix in the refrigerator and bake it another day.

10 oz Bittersweet Chocolate (I use Scharffen Berger 70%)
10 oz unsalted butter
2 1/2 tbsp water
2 1/2 tsp vanilla
5 large egg
3 large egg yolks
1 cup flour
2 1/2 cups powdered sugar
1 tsp cinnamon (optional)

Melt chocolate and butter. Mix together water, vanilla, eggs and egg yolks. Combine flour, cinnaomon, and sugar.

Mix egg mixture into chocolate mixture. Then mix in flour mixture. Pour into ramakins or cake rings. Bake in preheated oven. 425 f just until set. The tops will barely be set around 10 mins.

Serve warm.

Pictured with choclate covered corn flakes, white chocolate cocoa nib ice cream, and a white chocolate cocoa nib bark.

Funny Stuff

2007-11-03T23:33:00.000-04:00

Ok you guys should get a kick outta this

This is my pantry and refrigerator.

Expected more didn't ya lol. Oh and its not that I can't afford food, its just that I rarely cook at home. I usually get take out.

Fishie

2007-11-02T23:11:00.001-04:00

Made this cake for a coworker's kid today.

My days at work

2007-11-02T21:53:00.000-04:00

Today I'm gonna do something a little different...I'm going to show you where I work :-)

The Pastry Kitchen (where I spend most of my time)

The hot line

Garde Manger station (where the salads and desserts are plated)

I am the pastry chef where I work. Which means I'm in charge of writing the dessert menus and doing all production work for the dining room. I also make some of the banquet desserts, mostly the plated ones.

I start each day (2pm) by taking an inventory of the production coolers and ice cream freezer so I can make a production sheet. So I know what to make :-) Then I check the banquet sheets (called banquet event orders or BEOs) to make sure there weren't any parties added and to make sure the party numbers haven't changed. Next its on to the produce and dairy coolers...just to make sure I have everything I need to work with. While I'm in the dairy cooler ..grab some butter so it can come to room temp. OK now to the reservation book to see how many people we are gonna do tonight and to see if there are any birthdays or other special occasions.

Meet with sales manager about desserts for a party next week.

Now time to get to work. Make birthday plates. Start ice creams and sorbets. While ice creams are going I start anything that has long baking times like cheesecakes or baked custards or any cake layers that need to cool. Time to take ice cream out and clean ice cream machine.

Hummm 4:30 already...time to meet with the garde manger station to let them know about the special dessert and how I want it plated. Then meet with servers to let them know if we are out of anything, what ice cream flavors we have, and what the nights special dessert is.

Take phone call about a birthday cake.

Most of our banquet parties start around 6 or 7 so its time to get those desserts ready. Off to the banquet kitchen I go. First I usually help the banquet chef plate salads. Then we plate desserts. Time to go check on those cheese cakes. Back to the banquet kitchen to help plate the hot food. Ok now back to my desserts.

Check garde manger station to see if they need help or anything.

Time to finish up that production sheet. After everything has finished baking I start to make my cake frostings and decorate those cake layers. After everything has been covered and put away, its time to clean. Let chef know of anything special I need ordered. Then I go home around 11 or 12.

Any extra time is usually used to work on new recipes or ideas and I usually grab something to eat when I can (its never a sit down thing).

Pumpkin Flan

2007-11-02T05:04:00.000-04:00

Caramel:

3 cups sugar

3/4 cup water

Cook sugar and water on high heat until mixture is a dark amber color. Pour enough caramel in each ramekin to fully cover the bottom. Be careful caramel is Very hot. Flan is baked in a hot water bath so place ramekins in a large pan. Pour hot water into pan so that it comes 3/4 of the way up the side of the ramekins.

Flan:

1 qt milk

1 vanilla bean or 1 tsp extract

6 large eggs

2 large egg yolks

1 1/2 cups sugar

1 cup pumpkin puree

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

Place milk, vanilla bean seeds and pod, cinnamon, ginger, nutmeg, and pumpkin puree to a medium saucepot. Place over medium heat and bring to a simmer and remove from heat. While milk mixture is heating, mix sugar, eggs and egg yolks (and vanilla extract if using) in a bowl. Add a small amount (a cup or two) of the hot milk mixture to the egg mixture. (this is called tempering...it brings the temp of the eggs up to help prevent the eggs from curdling) Add the egg mix to the hot milk. Mix well. Strain through a very fine strainer. Pour into prepared ramekins. Bake at 350 F for around 2 hours. Flan should barley jiggle when you shake them. Chill several hours before serving.

Ittybit is ready for Halloween!

2007-10-31T00:39:00.000-04:00

Spongebob

2007-10-29T21:51:00.000-04:00

Hey lookie lookie its Spongebob Squarepants :-)

Pumpkin Roulade

2007-10-21T22:07:00.000-04:00

I usually serve mine with sage ice cream and a merlot cranberry compote.

3 eggs
1 cup sugar
3/4 cups AP flour
1/2 tsp baking powder
2/3 cup pumpkin puree
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
pinch salt
1 tsp lemon juice

Sift together flour, baking powder, cinnamon, ginger, salt, and nutmeg. Whip eggs and sugar until ribbon stage. Mix in lemon juice and pumpkin. Slowly mix in flour mixture. Spread onto a parchment (spray with cooking sray) lined sheet pan. Bake 350 F until cake tester comes out clean. Set aside to cool.

Filling:
1 lb cream cheese, room temp
1/4 cup powdered sugar (more if you like a sweeter filling)
1/2 cup heavy cream

Whip all ingredients together untill creamy and fluffy. Dried cranberries (yummy) or nuts may be added to filling. Spread filling evenly onto cooled cake. Roll.

Hot Fudge Sauce

2007-10-04T22:41:00.000-04:00

Great on ice cream.

1/4 cup cocoa
2/3 cup heavy cream
16 fl oz corn syrup
1 lb semisweet chocolate
2 1/2 oz butter
pinch salt
1 tsp vanilla extract

Mix together cocoa, cream, corn syrup, butter and salt in a saucepot. Boil for 5 mins. Then remove from heat and add chocolate and vanilla. Stir until chocolate has melted.

This sauce can be reheated.

Frozen Lemon Parfait

2007-10-03T22:18:00.000-04:00

These can also be made with with key lime juice and served on a graham cracker crust.

6 egg yolks

1 cup sugar

1/4 cup fresh lemon juice (or key lime juice)

pinch salt

1 3/4 cups heavy cream

Whisk together yolks, sugar, lemon juice, and salt. Set bowl over a pot of simmering water. Whisk until mixture has thicked. Place over ice water bath to cool. Whip cream until soft peaks. Fold cream into lemon mixture. Pour into small molds or ramekens. Freeze.

I serve mine with berries and an orange reduction.

Daring Bakers

2007-10-02T23:31:00.000-04:00

I have been following a group called the Daring Bakers. Each month a recipe is picked and they all make it and post about it on their food blogs. While i'm not a member (yet) I saw that the recipe for Sept was sticky buns or cinnamon rolls. Well of course I just couldn't help myself so I made both of them today. I took the photos with my phone so they didn't turn out so well but the sticky buns were great :-)

Cinnamon Buns and Sticky Buns

(from Peter Reinhart´s The Bread Baker´s Apprentice)

Yield: Makes 8 to 12 large or 12 to 16 smaller cinnamon or sticky buns

Dough:

6 1/2 tablespoons (3.25 ounces) granulated sugar

1 teaspoon salt

5 1/2 tablespoons (2.75 ounces) unsalted butter

1 large egg, slightly beaten

1 teaspoon grated zest of 1 lemon

3 1/2 cups (16 ounces) unbleached bread or all-purpose flour

2 teaspoons instant yeast*

1 1/8 to 1 1/4 cups whole milk or buttermilk

Cinnamon Sugar Filling:

6 1/2 tablespoons granulated sugar

1 1/2 teaspoons ground cinnamon

For cinnamon buns:

1 recipe for white fondant glaze

For sticky buns:

1 recipe for caramel glaze

walnuts, pecans, or other nuts

raisins or other dried fruit, such as dried cranberries or dried cherries (optional)*

Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.

1. Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric stand mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand). Whip in the egg and lemon zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil and transfer the dough to the counter. Make filling by combining the sugar and cinnamon in a small bowl. Proceed to fill and roll the dough as follows:(A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin or the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough. (C) Roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

4. For cinnamon buns, line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren't touching but are close to one another.For sticky buns, coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.

5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

6. Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.

7. Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.

8. For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving. For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

White fondant glaze for cinnamon buns
Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.

Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)

Caramel glaze for sticky buns
Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon.

NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.

1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.

2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.

3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.

Vanilla Ice Cream

2007-10-01T15:11:00.000-04:00

This is my basic ice cream base to which i add many different flavorings.

8 oz egg yolks
12 oz sugar
2 pt milk
1 pt heavy cream
pinch salt
1 vanilla bean (or 1 tsp vanilla extract)

Combine milk and cream in a heavy bottomed saucepot. Scrape seeds out of vanilla bean. Add seeds and pod to cream mixture. Heat over medium heat until just barely at a simmer. Mix yolks, salt, and sugar. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Strain mix in a very fine strainer. Chill mix. Turn in ice cream freezer.

For sage ice cream add 4 or 5 chopped fresh sage leaves to cream mixture before it is heated.

For caramilized banana ice cream : Take 6 oz brown sugar, 1 oz butter, 1 tsp cinnamon, and 2 bananas (sliced) and saute. Cook until the sugar has melted and bananas are cooked. Add 2 oz banana liqueur. Remove from heat and cool. Stir into ice cream after it has been turned.

Bailey's Ice Cream:
Take 3 cups Bailey's and cook until reduced to about 1 1/2 cups. Add to ice cream base.

Flourless Chocolate Cake

2007-10-01T14:13:00.000-04:00

Shown in picture with caramelized banana ice cream and a banana chip.

24 oz semisweet chocolate

12 oz unsalted butter

1 cup toasted almond flour *

10 egg yolks

10 egg whites

11oz sugar

pinch salt

1 tsp vanilla extract

Melt chocolate and butter. Add Almond flour. Whip yolks with half of sugar and vanilla until ribbon stage. Add to chocolate mixture. Whip whites with salt and remaining sugar to soft peaks. Fold into chocolate mixture. Pour into baking pans...i used a muffin pan. Bake at 350 F about 15 mins.

*Almond flour is finely ground almonds. Process sliced almonds in a food processor. Then spread on sheet pan and bake until golden brown.

Best served warm.

Chocolate Fudge Brownies

2007-09-30T14:17:00.000-04:00

These are the best brownies. I recommend using Scharffen Berger 70% cacao bittersweet chocolate in this recipe....it really does make a difference.

1 1/3 cups flour

1/3 cup cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1/2 lb butter

8 oz bittersweet chocolate

5 eggs

2 cups sugar

2 tsp vanilla

1 1/2 cups white chocolate chunks

1 cup milk chocolate chunks

Melt butter and chocolate together. Combine flour, cocoa, baking powder, and salt. Mix eggs, sugar, and vanilla until combined. Mix egg mixture with melted chocolate and butter. Then fold in flour mixture. Fold in white chocolate and milk chocolate chunks. Bake in preheated oven at 350 F for around 30 mins. They should still be gooey inside.

Creme Anglaise

2007-09-29T01:06:00.000-04:00

This is a basic dessert sauce that goes well with many different desserts.

4 oz egg yolks (about 6 yolks)

1/2 cup sugar

2 cups milk

1 vanilla bean

Add milk and vanilla bean seeds (plus the pod) to saucepot and heat until a simmer. While cream is being heated, mix sugar and yolks together in a bowl. Add a small amount of the hot milk to the yolk mixture and mix. Then add the yolk mixture to hot milk. Continue cooking over med - low heat while stirring constantly. Cook until it thickens enough to coat the back of a spoon. Remove from heat (add any of the optional flavorings*) . Strain in a very fine strainer. Cool in an ice water bath.

*This sauce can be flavored with chocolate (2 oz semisweet chocolate), flavored liqueurs (such as Godiva), or coffee.

Chocolate Cream Pie

2007-09-28T23:49:00.000-04:00

Oh my first post to this blog... humm hope this goes well . Not so good with computers.

This was on my menu for almost a year and was always a big seller.

crust:

1/2 cup butter

1/2 cup confectioners sugar

1 egg yolk

1 tsp vanilla

1 1/4 cups flour

1/4 cup cocoa powder

Cream together butter and sugar. Add vanilla and egg yolk. Mix together flour and cocoa powder. Mix together butter and flour mixtures. Chill for 1 hour. Roll out and line tart pan. Bake weighted at 350 F for 10 - 15 mins.

Filling:

3/4 cup sugar

1/4 tsp salt

6 egg yolks

1/4 cup cornstarch

3 cups milk

8 oz bittersweet chocolate

1 tsp vanilla

Heat milk just until it starts to boil. Mix sugar, salt, and cornstarch. Add egg yolks and mix. Mix in a small amount of the hot milk to the yolk mixture. Then add yolk mix to hot milk. Cook over medium heat until mixture thickens. Remove from heat and add chocolate and vanilla. Mix until chocolate is melted. Using a very fine strainer...strain mixture. Pour into tart shell. Cover with plastic wrap making sure to push wrap onto the chocolate filling(prevents a hard skin from forming). Chill tart.

Topping:

2 cups heavy cream

1 vanilla bean

2 Tbsp confectioners sugar

Cocoa Puffs (yea the cereal)

Whip together cream, vanilla bean seeds, and sugar until light peaks form. Spread onto chilled tart. Sprinkle Cocoa Puffs on top.

It was served with Godiva creme anglaise, chocolate sauce, and a moon tuile cookie garnish.

Recipes

2000-05-11T12:36:00.026-04:00

Cakes:
Flourless Chocolate Cake
Pumpkin Roulade
Molten Chocolate Cakes
Molten Chocolate Cake Revisited
Pumpkin Cupcakes
Fresh Apple Cake
Carrot Cake
Blackberry Financier
Poppy Seed Angel Food Cake

Pies and Tarts:
Chocolate Cream Pie
Warm Chocolate Coffe Tarts
Chocolate Chip Pecan Pie
Key Lime Pie
Bakewell Tart

Ice Creams and Sorbets:
Ice Cream Base
Frozen Lemon Parfait
Apple Cider Sorbet
Caramel Ice Cream
Brown Sugar Cinnamon Ice Cream
Pomegranate Sorbet
Orange Basil Sorbet

Cookies and Brownies:
Fudge Brownies
Filled Oatmeal Cookies
Ginger Cookies
Gingerbread Biscotti
Chocolate Biscotti
Old Fashion Sugar Cookies
Chocolate Chip
Ginger Cookies
Milan Cookies

Breads:
Sticky Buns
Corn Madeleines
Cornbread
Pretzels
Parker House Rolls

Savory:
Potato Soup
Pomegranate Vinaigrette

Other:
Creme Anglaise
Pumpkin Flan
Chocolate Peanut Butter Parfait
Cheesecake Parfait
Cream Puffs and Eclairs
Peanut Butter Mousse
Cobbler