It's a Sesame Street Birthday Party!
Check out some Sesame Street Cupcakes and Ernie Cake for a First Birthday Party!
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| Ernie |
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| Big Bird - Cookie Monster - Oscar the Grouch - Elmo |
Sunday, December 9, 2012
Sesame Street!
It's a Sesame Street Birthday Party!
Check out some Sesame Street Cupcakes and Ernie Cake for a First Birthday Party!
Holiday Sweets Menu!
Happy Holidays!
Sunday, November 4, 2012
Thanksgiving is Coming!
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| Apple Spice Crumb Loaf |
The Holiday season is upon us and it's time for some sweets!
Check out my Sweets Menu for some tasty fall treats perfect for Thanksgiving!
Sunday, October 21, 2012
The Ultimate Chocolate Chip Cookie - The Final Attempt!
For my second attempt at the Ultimate Chocolate Chunk Cookie I took all things into consideration from my first attempt: more chewiness, more chocolate chunks, more doughy gooeyness. So I brainstormed some ideas and got to work.
Firstly I increased the amount of chocolate from a half a pound to three-quarters of a pound and cut the pistoles into nicely sized chunks. I liked the variation of Valrhona 40% milk chocolate and 70% bittersweet chocolate, however I decided to add slightly more of the milk than the dark chocolate because I believe it gives the cookie a nice "caramelly" flavor.
Secondly I wanted to increase the amount of moisture in the cookie but at the same time compensating with an increase in the amount of flour in the recipe without making it too dry. The addition of the bread four I wanted to keep because it helps to give the cookie a chewier texture. Therefore I increase the amount of all-purpose flour to 250 g and the amount of bread flour to 125 g, while at the same time increasing the amount of butter by 1/2 stick and the amount of eggs by one. I also adjusted the sugars and vanilla slightly for flavor. Another great trick to add flavor to cookie doughs is to let the batter sit chilled in the refrigerator overnight or up to two days. It definitely helps to let the ingredients get to know each other a little bit and develop even more yummy chocolate chunk cookie flavor.
The recipe below makes a larger batch of chocolate chip cookies.
Chocolate Chunk Cookies - Attempt #2
(makes 3 dozen cookies)
Ingredients
1 cup (125 g) bread flour
2 cups (250 g) unbleached all-purpose flour
heaping 3/4 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 1/2 stick (170 g) unsalted butter, softened & cubed
2 eggs
1 cup (200 g) dark brown sugar
3/4 cup + 1 tablespoon (100 g) granulated sugar
6 oz bittersweet chocolate (chopped)
10 oz milk chocolate (chopped)
Preparation:
1. Pre-heat oven to 350 degrees.
2. Combine flours with salt and baking soda, set aside.
3. Cream butter with sugars in stand mixer until light and fluffy on medium-low speed.
4. Scrape down. Add eggs with vanilla one at a time on medium speed, scraping after each.
5. After eggs are combines thoroughly add dries on low speed and mix just to combine.
6. Stir in chocolates just to combine.
7. Chill dough overnight or up to 2 days.
8. Option 1: Roll dough into two 12 x 2.5 " logs and chill. Option 2: scoop 2 heaping
tablespoon full-sized cookies onto baking sheet 2 inches apart, and chill, about 30 min.
9. Cut dough by 1/4 inch if using the log method and roll into balls, placing them on a
baking sheet 2 inches apart.
10. Bake a 15-18 minutes, rotating halfway. The dough should be nicely browned on
the edges and just set.
11. Let cook on wire rack.
12. Eat!
The Verdict: Second times a charm! The cookie is much different than the first attempt but I think I may have made my last attempt at the ultimate chocolate chunk cookie. It is definitely chewier and gooeyer than the last and still has that great caramel-brown sugar flavor. It is less crisp and more moist than the last and my favorite part is that after it is baked it develops a sugary crust on top of the cookie giving it a nice "shell" of flaky sugar. PLUS! This is the perfect cookie to heat up and have with a nice scoop of vanilla ice cream :)
Firstly I increased the amount of chocolate from a half a pound to three-quarters of a pound and cut the pistoles into nicely sized chunks. I liked the variation of Valrhona 40% milk chocolate and 70% bittersweet chocolate, however I decided to add slightly more of the milk than the dark chocolate because I believe it gives the cookie a nice "caramelly" flavor.
Secondly I wanted to increase the amount of moisture in the cookie but at the same time compensating with an increase in the amount of flour in the recipe without making it too dry. The addition of the bread four I wanted to keep because it helps to give the cookie a chewier texture. Therefore I increase the amount of all-purpose flour to 250 g and the amount of bread flour to 125 g, while at the same time increasing the amount of butter by 1/2 stick and the amount of eggs by one. I also adjusted the sugars and vanilla slightly for flavor. Another great trick to add flavor to cookie doughs is to let the batter sit chilled in the refrigerator overnight or up to two days. It definitely helps to let the ingredients get to know each other a little bit and develop even more yummy chocolate chunk cookie flavor.
The recipe below makes a larger batch of chocolate chip cookies.
Chocolate Chunk Cookies - Attempt #2
(makes 3 dozen cookies)
Ingredients
1 cup (125 g) bread flour
2 cups (250 g) unbleached all-purpose flour
heaping 3/4 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 1/2 stick (170 g) unsalted butter, softened & cubed
2 eggs
1 cup (200 g) dark brown sugar
3/4 cup + 1 tablespoon (100 g) granulated sugar
6 oz bittersweet chocolate (chopped)
10 oz milk chocolate (chopped)
Preparation:
1. Pre-heat oven to 350 degrees.
2. Combine flours with salt and baking soda, set aside.
3. Cream butter with sugars in stand mixer until light and fluffy on medium-low speed.
4. Scrape down. Add eggs with vanilla one at a time on medium speed, scraping after each.
5. After eggs are combines thoroughly add dries on low speed and mix just to combine.
6. Stir in chocolates just to combine.
7. Chill dough overnight or up to 2 days.
8. Option 1: Roll dough into two 12 x 2.5 " logs and chill. Option 2: scoop 2 heaping
tablespoon full-sized cookies onto baking sheet 2 inches apart, and chill, about 30 min.
9. Cut dough by 1/4 inch if using the log method and roll into balls, placing them on a
baking sheet 2 inches apart.
10. Bake a 15-18 minutes, rotating halfway. The dough should be nicely browned on
the edges and just set.
11. Let cook on wire rack.
12. Eat!
The Verdict: Second times a charm! The cookie is much different than the first attempt but I think I may have made my last attempt at the ultimate chocolate chunk cookie. It is definitely chewier and gooeyer than the last and still has that great caramel-brown sugar flavor. It is less crisp and more moist than the last and my favorite part is that after it is baked it develops a sugary crust on top of the cookie giving it a nice "shell" of flaky sugar. PLUS! This is the perfect cookie to heat up and have with a nice scoop of vanilla ice cream :)
Sunday, October 7, 2012
Sweets Menu Update
Keep me in mind for Halloween treats :)
Saturday, September 8, 2012
Coooookies --The Ultimate Chocolate Chip Cookie
My next big project is creating the ULTIMATE chocolate chip cookie. Actually, let's make it chocolate chunk cookie -- I like my cookies with thicker pieces of chocolate.
Creating the ultimate chocolate chunk cookie is a tough thing to do; the simplest cookie is probably the hardest to perfect. Everyone has their own favorite, there is the Chips Ahoy type: crunchy, great for dipping in milk cookie, and there is the refrigerator dough like Toll House or Pillsbury: soft, plump, and chewy cookie.
For me, it has to be crispy but not too crispy, only enough on the edges. And it has to be chewy in the center so when you break it open you see that delicious chocolatey gooeyness. Of course there's that yummy buttery, salty, vanilla-ey, dark brown sugar taste as well. It's going to be tough to satisfy my own criteria but I decided I was up for the challenge and have made it my new project.
For my first attempt I took two recipes I had done in the past and tried to get the qualities I liked in each one. One was chewy and plump with a nice amount of chocolate, and the other had a great taste to the dough -- salty, brown sugar, and vanilla. So, I catered my first recipe to try and combine those qualities I liked.
Chocolate Chunk Cookies -- Attempt #1
(makes 2 dozen cookies)
Ingredients:
3/4 cup (95 g) bread flour
3/4 cup (95 g ) unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
1 tsp pure vanilla extract
1 stick (113 g) unsalted butter, softened & cubed
1 egg
1/2 cup (100 g) dark brown sugar
1/3 cup (75 g) granulated sugar
75 g bittersweet chocolate (whole pistoles or disks, or bar, chopped) *
75 g milk chocolate(whole pistoles or disks, or bar, chopped) *
*I use whole Valrhona pistoles of chocolate -- try to use as high quality as you an it makes a difference!
Preparation:
1. Pre-heat over to 350 degrees.
2. Combine flours with salt and baking soda, set aside.
3. Cream butter with sugars in stand mixer until light and fluffy on medium-low speed.
4. Scrape down. Add egg with vanilla on medium speed and mix until well combined.
5. Add dries on low speed, mix just to combine.
6. Stir in chocolate just to combine.
7. Chill dough for at least 2 hours.
8. Option 1: Roll dough into two 12 x 2.5 " logs and chill. Option 2: scoop 2 heaping
tablespoon full-sized cookies onto baking sheet 2 inches apart, and chill, about 30 min.
9. Cut dough by 1/4 inch if using the log method and roll into balls, placing them on a
baking sheet 2 inches apart.
10. Bake a total of 12 minutes, rotating halfway. The dough should be nicely browned on
the edges and a light brown on the rest of the cookie.
11. Let cook on wire rack.
12. Eat!
Creating the ultimate chocolate chunk cookie is a tough thing to do; the simplest cookie is probably the hardest to perfect. Everyone has their own favorite, there is the Chips Ahoy type: crunchy, great for dipping in milk cookie, and there is the refrigerator dough like Toll House or Pillsbury: soft, plump, and chewy cookie.
For me, it has to be crispy but not too crispy, only enough on the edges. And it has to be chewy in the center so when you break it open you see that delicious chocolatey gooeyness. Of course there's that yummy buttery, salty, vanilla-ey, dark brown sugar taste as well. It's going to be tough to satisfy my own criteria but I decided I was up for the challenge and have made it my new project.
For my first attempt I took two recipes I had done in the past and tried to get the qualities I liked in each one. One was chewy and plump with a nice amount of chocolate, and the other had a great taste to the dough -- salty, brown sugar, and vanilla. So, I catered my first recipe to try and combine those qualities I liked.
Chocolate Chunk Cookies -- Attempt #1
(makes 2 dozen cookies)
Ingredients:
3/4 cup (95 g) bread flour
3/4 cup (95 g ) unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
1 tsp pure vanilla extract
1 stick (113 g) unsalted butter, softened & cubed
1 egg
1/2 cup (100 g) dark brown sugar
1/3 cup (75 g) granulated sugar
75 g bittersweet chocolate (whole pistoles or disks, or bar, chopped) *
75 g milk chocolate(whole pistoles or disks, or bar, chopped) *
*I use whole Valrhona pistoles of chocolate -- try to use as high quality as you an it makes a difference!
Preparation:
1. Pre-heat over to 350 degrees.
2. Combine flours with salt and baking soda, set aside.
3. Cream butter with sugars in stand mixer until light and fluffy on medium-low speed.
4. Scrape down. Add egg with vanilla on medium speed and mix until well combined.
5. Add dries on low speed, mix just to combine.
6. Stir in chocolate just to combine.
7. Chill dough for at least 2 hours.
8. Option 1: Roll dough into two 12 x 2.5 " logs and chill. Option 2: scoop 2 heaping
tablespoon full-sized cookies onto baking sheet 2 inches apart, and chill, about 30 min.
9. Cut dough by 1/4 inch if using the log method and roll into balls, placing them on a
baking sheet 2 inches apart.
10. Bake a total of 12 minutes, rotating halfway. The dough should be nicely browned on
the edges and a light brown on the rest of the cookie.
11. Let cook on wire rack.
12. Eat!
The Verdict: Needs more chocolate gooeyness
The taste is spot on just what I wanted, dark brown sugar, vanilla, salt all there. The texture is great too chewy and crisp on the edges. But! Everyone agreed it needs more chocolate and more dough. So that means increase the chocolate and work on increasing the body of the cookie. It could mean changing a number of things, the ratio of flour to moisture in the cookie, the type of sugar, the amount of leavening...I better get to work on the next one!
I'll be back soon with Attempt #2. In the meantime, give these a try they're still worth it!
Sunday, August 5, 2012
Menu Update!
Also, check out some pics of my latest
baking adventures below!
Purple Rainbow Cookies & Rainbow Cookie CakePurple French Macarons with Hazelnut Buttercream & Blueberry Jam
Tuesday, June 26, 2012
My First Bridal Shower!
I catered my first Bridal Shower this weekend!
A two-tier cake with a bottom tier of vanilla cake and blueberry jam cream cheese frosting swirl filling, and a top tier of devil's food cake and milk chocolate buttercream filling, all covered in cream cheese frosting. The cake was decorated with a blue fondant bow and a blue royal icing beaded border to match the shower's themed color.
Along with the cake were a bunch of assorted mini-cupcakes, such as lemon cupcake & blueberry buttercream, carrot cake & cream cheese frosting, and chocolate cupcake & coconut buttercream.
Take a look at the pics and think of me for your next special occasion!
**STAY TUNED! for an updated Summer Sweets Menu with new sweets such as Candy Bars and Ice Cream Sandwiches!
Along with the cake were a bunch of assorted mini-cupcakes, such as lemon cupcake & blueberry buttercream, carrot cake & cream cheese frosting, and chocolate cupcake & coconut buttercream.
Take a look at the pics and think of me for your next special occasion!
**STAY TUNED! for an updated Summer Sweets Menu with new sweets such as Candy Bars and Ice Cream Sandwiches!
Wednesday, April 18, 2012
Sweets Menu Update!
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| Salted Caramel Cake |
 |
Mini Cupcakes!
Chocolate Chip - Chocolate -
Peanut Butter - Cream Cheese
|
Almond Praline Truffles
Chocolate Pudding Tart
Cantaloupe Sorbet
Salted Caramel Cake
...and more!
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| Apple Pie |
Monday, March 19, 2012
Happy Birthday to Me!
My twin and I just celebrated abirthday on March 9th!
So I decided to make us our own
birthday treat and created our ideal
gelato birthday cake.
Layered with devils food cake,
chocolate fudge, and pistachio gelato.
yumm...
Sweets Menu!
If you have a craving for sweets or need something for a special occasion check out my menu and see if there's anything you're interested in.
A link is will also be available on my Questions & Comments page.
Make sure to check back here for updated menus or become a follower and get alerted by e-mail!
Sunday, January 15, 2012
New Look!
Hi followers! My blog has been updated with a new look and expect more recipes and posts coming soon.
Denise
Denise
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