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Banana cupcakes with cream cheese caramel frosting

22 Dec

Ingredients:

  • 2 c sugar
  • 1 c butter
  • 4 eggs
  • 3 1/2 c cake flour
  • 5 bananas mashed

Directions:

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together until light and fluffy
  3. Add eggs one at a time
  4. Add flour and bananas
  5. Scoop into muffin pans and bake for 18 minutes

Cream Cheese Caramel frosting

Ingredients:

  • 1 pkg cream cheese
  • 1 c (or more) confectioner’s sugar
  • 4 T caramel topping (recipe in previous post)
  • pinch of cardamom
  • pinch of cinnamon

Directions:

  1. Cream cream cheese and sugar together until nice and fluffy
  2. Add caramel topping, cardamom and cinnamon

Me fooling around with the cupcakes (:

 

Apple Cheesecake with Caramel Sauce

21 Dec


  Yesterday I went to the supermarket and bought a can of apple pie filling and on the back theres this recipe..I’m usually very sketchy about recipes posted in the back of a can but this one was truly amazing

Ingredients

  • 21 oz. can LUCKY LEAF Apple Pie Filling
  • 9 inch graham cracker crust (made my own)
  • 2 – (8 oz. packages) cream cheese, softened
  • ½ cup sugar
  • ¼ tsp. vanilla extract
  • 2 eggs
  • ¼ cup caramel topping (recipe below)
  • 12 pecan halves, plus 2 tablespoons chopped pecans(optional)

Directions

Preheat the oven to 350°.

Reserve ¾ cup of the apple filling; set aside.

Spoon the remaining filling into the crust.

Beat together the cream cheese, sugar and vanilla until smooth.

Add the eggs and mix well. Pour this over the pie filling.

Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable.

Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Caramel Sauce

  • 1/2 c sugar
  • 1/2 c water
  • 1/2 c heavy cream

In a large pot place the sugar and water and let boil until the sugar turns amber-ish in color.

Turn off stove and whisk in the heavy cream until creamy.

Refrigerate and don’t DARE taste this until it’s chilled..you will get some serious 3rd degree burns.

Internship Update!

21 Dec

  Hello there fellow bakers/foodies I have been gone a while but all for a good reason…I started my internship in the Marriott Hotel! I’m supposed to be working 270 hours and so far I’ve completed 42 and a half. It’s a LOT OF WORK and stress but it’s worth it, I never thought I would enjoy working for free anywhere, I’ve learned more in the five days I’ve been working in the hotel than I could’ve learned in a whole year of going to pastry school (sorry Chef!).

  In order to picture what means working in a hotel imagine making 150 mousses, 140 breads, 16 cheesecakes, I dont know how many Tiramisus/ flans/bread puddings/cheesecakes and on top of that having to cater for 600 people AND a wedding all in 8 hours of work. It’s insane..it’s truly the only way to describe it INSANE.

  I work 5 days a week for 8 hours straight and have to cope with the “oh you’re so tiny let’s see if you can carry that” all the time. So far I screwed up my back, burned my finger with caramel sauce, and I’m developing some sweet “guns” ( do you have any idea how much a baking sheet weighs when it’s full of 8×3 baking dished full of flan batter?!) That’s a little preview of what an internship in a world renowned hotel is about.

  Apart from that I’ve got two recipes for you guys!

-Apple Cheesecake with Caramel Sauce

-Banana Cupcakes with Cream Cheese Caramel frosting

 

About petit Fours and plated desserts

20 Nov

Its been two months and I havent posted anything BUT that doesn’t mean I haven’t been baking my ass off!

School is about to end and thats when the hardcore European Desserts class begin, and also the stress of becoming some hotel’s or bakery’s intern and work 270 hours without pay, without Christmas and New Years (insert a fuck my life meme here).

The recipes they’ve been giving us are pretty elaborate because when you’re plating desserts you have to make at least 6 preparations and at least 3 sauces (no more). My first plated dessert was a New York Style Cheesecake with a Tea Scented Cherry Cookie crust, white tempered chocolate,Raspberry Coulis and caramel decorations:

The only critique i received was that the cheesecake portion was too much but the rest was perfect and it was delicious too, but of course since I still had some time left it was petit four time!

Petit Fours (plural: petits fours) is a small confection generally eaten at the end of a meal (e.g., with coffee) or served as part of dessert. The name is from the French petit four, meaning “small oven”. They might be small sure but don’t let the size fool you, because petit fours take a lot of time, patience and preparation.

The petit fours I got assigned where a Capuccino Cheesecake and the infamous pastry L’Opera (my favorite):

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The L’opera Cake is a petit four that consists of 3 layers of Joconde (almond spongecake) and in between those layers you have 1 or 2 layers of coffee buttercream and chocolate ganache, it’s truly delicious and you must try and bake this before you die (i mean this!) Here I leave you with the recipe for this delicious cake.

L’Opera

Ingredients

Makes about 20 servings

The cake:

  • 6 large egg whites, at room temperature
  • 2 tablespoons (30 grams) granulated sugar
  • 2 cups (225 grams) ground blanched almonds
  • 2 1/4 cups (225 grams) confectioners sugar, sifted
  • 6 large eggs
  • 1/2 cup (70 grams) all-purpose flour
  • 3 tablespoons (45 grams) unsalted butter, melted and cooled briefly

The coffee syrup:

  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 tablespoons (7 grams) instant espresso or coffee

The coffee buttercream:

  • 2 tablespoons (10 grams) instant espresso or coffee
  • 2 tablespoons (15 grams) boiling water
  • 1 cup (100 grams) sugar
  • 1/4 cup (30 grams) water
  • Pulp of 1/4 vanilla bean
  • 1 large whole egg
  • 1 large egg yolk
  • 1 3/4 sticks (7 ounces; 200 grams) unsalted butter, at room temperature

The chocolate ganache:

  • 8 ounces (240 grams) bittersweet chocolate, finely chopped
  • 1/2 cup (125 grams) whole milk
  • 1/4 cup (30 grams) heavy cream
  • 4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature

The chocolate glaze:

  • 5 ounces (150 grams) bittersweet chocolate, finely chopped
  • 1 stick (115 grams) unsalted butter
Preparation:

1. To make the cake: Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F (220 degrees C). Line two 12 1/2-x15 1/2-inch (31-x-39-cm) jelly-roll pans with parchment paper and brush with melted butter. (This is in addition to the quantity in the ingredient list.)

2. Working in a clean dry mixer bowl fitted with the whisk attachment, beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the whites into another bowl.

3. In a mixer fitted with the paddle attachment, beat the almonds, confectioners sugar and whole eggs on medium speed until light and voluminous, about 3 minutes. Add the flour and beat on low speed only until it disappears. Using a rubber spatula, gently fold the meringue into the almond mixture, then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

4. Bake the cakes for 5 to 7 minutes, or until they are lightly browned and just springy to the touch. Put the pans on a heatproof counter, cover each with a sheet of parchment or wax paper, turn the cakes over and unmold. Carefully peel away the parchment, turn the parchment over and use it to cover the exposed sides of the cakes. Let the cakes come to room temperature between the parchment or wax paper sheets. (The cakes can be made up to 1 day ahead, wrapped and kept at room temperature.)

5. To make the syrup: Stir everything together in a small saucepan and bring to the boil. Cool. (The syrup can be covered and refrigerated for up to 1 week.)

6. To make the buttercream: Make a coffee extract by dissolving the instant espresso in the boiling water; set aside.

7. Bring the sugar, water and vanilla bean pulp to a boil in a small saucepan; stir just until the sugar dissolves. Continue to cook without stirring until the syrup reaches 255 degrees F (124 degrees C), as measured on a candy or instant-read thermometer. Pull the pan from the heat.

8. While the sugar is heating, put the egg and the yolk in the bowl of a mixer fitted with the whisk attachment and beat until the eggs are pale and foamy. When the sugar is at temperature, reduce the mixer speed to low and slowly pour in the syrup. Inevitably, some syrup will spin onto the sides of the bowl – don’t try to stir the spatters into the eggs. Raise the speed to medium-high and continue to beat until the eggs are thick, satiny and room temperature, about 5 minutes.

9. Working with a rubber spatula, beat the butter until it is soft and creamy but not oily. With the mixer on medium speed, steadily add the butter in 2-tablespoon (30-gram) chunks. When all the butter has been added, raise the speed to high and beat until the buttercream is thickened and satiny. Beat in the coffee extract. Chill the buttercream, stirring frequently, until it is firm enough to be spread and stay where it is spread when topped with a layer of cake, about 20 minutes. (The buttercream can be packed airtight and refrigerated for 4 days or frozen for 1 month; before using, bring it to room temperature, then beat to smooth it.)

10. To make the ganache: Put the chocolate in a medium bowl and keep it close at hand. Bring the milk and cream to a full boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.

11. Beat the butter until it is smooth and creamy, then stir it into the ganache in 2 to 3 additions. Refrigerate the ganache, stirring every 5 minutes, until it thickens and is spreadable, about 20 minutes. (The ganache can be packed airtight and refrigerated for up to 3 days or frozen for 1 month; bring to room temperature before using.)

12. To assemble the cake: Line a baking sheet with parchment or wax paper. Working with one sheet of cake at a time, trim the cake so that you have two pieces: one 10-x-10-inches (25-x-25-cm) square and one 10-x-5-inches (25-x-12.5-cm) rectangle. Place one square of cake on the parchment and moisten the layer with coffee syrup. Spread about three-quarters of the coffee buttercream evenly over the cake. (If the buttercream is soft, put the cake in the freezer for about 10 minutes before proceeding.) Top with the two rectangular pieces of cake, placing them side by side to form a square; moisten with syrup. Spread the ganache over the surface, top with the last cake layer, moisten, then chill the cake in the freezer for about 10 minutes. Cover the top of the cake with a thin layer of coffee buttercream. (This is to smooth the top and ready it for the glaze – so go easy.) Refrigerate the cake for at least 1 hour or for up to 6 hours; it should be cold when you pour over the glaze. If you’re in a hurry, pop the cake into the freezer for about 20 minutes, then continue.

13. To glaze the cake: Bring the butter to a boil in a small saucepan. Remove the pan from the heat and clarify the butter by spooning off the top foam and pouring the clear yellow butter into a small bowl; discard the milky residue. Melt the chocolate in a bowl over—not touching—simmering water, then stir in the clarified butter. Lift the chilled cake off the parchment-lined pan and place it on a rack. Put the rack over the parchment-lined pan and pour over the glaze, using a long offset spatula to help smooth it evenly across the top. Slide the cake into the refrigerator to set the glaze and chill the cake, which should be served slightly chilled. At serving time, use a long thin knife, dipped in hot water and wiped dry, to carefully trim the sides of the cake so that the drips of glaze are removed and the layers revealed.

 

Playing around with Fondant and Tylose

1 Sep

Sorry for the lack of posts I can explain!

Its huricane Irene’s fault!

In class we’ve been playing around with fondant..I was supposed to be making “fondant courtains” but those are tacky and boring so I dedicated most of my 5 hours making these….

Its Beemo and Jake from Adventure Time!

I kind of wasted all the fondant that I was supposed to use for some tacky wilton fondant decorations but… AREN’T THEY CUTE?! I colored the fondant for each figurine and the buttons and faces I had to paint with poster paint..so not a very good idea to eat those.

One more week and decorating HELL is over.

Chocolate HERE WE GOO!

About turning 23 and a cupcake challenge!

11 Aug

Hello fellow bakers/foodies! Guess who turned 23? THIS KID

Best part of turning 23 so far?….

  I got this baby right here! 5QT Kitchen Aid HD Pro..isn’t it beautiful?! and no fellow readers I never had this beauty in my possesion..meaning that all the baking I ever did was by hand (YES EVEN MERINGUE).

No i didn’t get to bake my own birthday cake for the lack of ingredients..sad no?

I know I haven’t been keeping up with the posts lately and I know that you must want recipes posted..and I will as soon as I get myself some ingredients (meaning FLOUR) blame it all on the sinus!

In school we haven’t been baking much since all those Wilton kits are all about decorating and making flowers (ugh..say it with me UGH) I’ve been making roses for about a week now for our final test, which consists of baking a yellow cake, covering it up with marshmallow fondant (very delicious) pasting the roses in it and some royal icing decorations.

  Like that cake right there! I will be posting the recipe for the Marshmallow Fondant, you MUST try it it really does make a difference and its delicious!

In other news me and my closest buddies from school will be competing Dulzura Expo in the cupcake challenge (kind of like Cupcake Wars) excited much?! YES

I leave you with this silly photo of me in my birthday..

  Those boa feathers where everywhere..tip of the day NEVER wear a boa in the kitchen..it’ll get everywhere and you’ll end up looking like a raver chicken 😉

 

Of Tarts, Pies, and a fever

17 Jun

It’s tart and pie week in school! Excited much? YES

This is my Chef instructor layering the fruits on top of a vanilla bean custard

Finished product:

Doesn’t this make you want to MARRY IT?! Look at the color arrangement and how clean and perfect it looks! The taste? OHMYGOD..that’s the only way to describe it.

Next! I had to make a Chocolate Cream Pie (I kind of asked for this recipe since it was the only recipe with chocolate in it and well i AM a chocoholic!)

This recipe consists of a sweet tart dough filled with a milk chocolate custard (which tasted like the most awesome chocolate pudding you’ve ever tasted) and Creme Chantilly. This pie equals AWESOME.

Next up the French Apple tart:

Today my group had to make this French Apple Tart, and just when I started peeling the apples..I started feeling like somebody had lit my body on fir and you could’ve probably fried eggs in my forehead and back, nevertheless I kept going on.

This tart consists of a sweet tart dough layered with some Almond Cream (which I admit it looked like the weirdest oatmeal…) and then layered with thinly sliced Red Delicious apples, topped with some sugar, cinnamon and apricot glaze. The picture above is the tart before baking tomorrow if i feel better you guys will see the results after being baked :))