Tuesday, October 24, 2017

Monster Cupcakes

Wow!! I keep letting this blog go, don't I? I will try and do better!!!

I recently got my first box from the subscription company Foodstirs (you can find out more at their website HERE), and I finally got around to trying it out.

Included in the box were the ingredients and instructions, the cupcake mix, frosting mix, three different coloring packets (pink, blue, and green), a packet of purple sprinkles, a packet of chocolate chips, a pastry bag, and ten cupcake/muffin liners.

It was very easy to follow the steps to make the cupcakes, as well as decorating them.

My decorating skills aren't the best right now, but they turned out pretty well, and tasted great!!!

I am so glad I found out about Foodstirs, and I have already ordered a galaxy donut box, which will be arriving soon!!

Here are some pictures I took, of the process:

The finished product.

The outside of the final product.

Just before I put them in the oven to bake.

The finished product.
Like I said, I'm not the best decorator right now, but I hope to be able to perfect my skills in time. Thank you so much to Foodstirs for the opportunity to try your products out, and look forward to making more yummy treats in the future!!!

Thursday, December 15, 2016

Holiday Chocolate Ganache

I saw another recipe I liked, from the local newspaper, and decided to share it on here.

  • 12 ounces quality chocolate
  • 3 tablespoons butter at room temperature
  • 1 1/4 cups heavy whipping cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons vanilla or favorite liqueur
  1. Break chocolate into chunks and place in a food processor. Pulse several times to break chocolate into smaller pieces. Add butter to processor. Set aside.
  2. Place heavy cream and corn syrup in sauce pan and heat until just boiling. Pour hot cream mixture through a sieve over chocolate and butter in food processor. Process mixture till the mixture is smooth and "satiny" with no lumps. Scrape down sides of processor.
  3. Add vanilla or liqueur. Process till blended. Use ganache in several ways:
  • Chocolate Dipped Strawberries: Let ganache cool to 86 degrees. Dip clean, dry strawberries into ganache, and place on parchment sheet. Can be rolled in crushed cookies or nuts if desired.
  • Ganache Sandwich Cookies: Make or purchase your favorite firm holiday cookies. Sandwich two cookies together with ganache.
  • Panettone with Ganache: Slice panettone into thirds, pipe ganache on each layer. Drizzle top lightly with ganache.
  • Chocolate tarts: Pour or pipe ganache into tart shells. Let stand at room Temperature to set for two hours or refrigerate for 1 hour. Garnish as desired.
  • Truffles: Refrigerate mixture until firm. Roll pieces into balls and coat with cocoa, nuts or toppings.

Thursday, October 13, 2016

Honey Cake

This recipe was in this past week's edition of one of my local papers. It sounded really good, so I figured I would share it on here.

Honey Cake
3/4 cup butter
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon vanilla
1 tablespoon orange juice
1/4 cup plus 2 tablespoons honey
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Tres Leches Soak
3 ounces evaporated milk
3 1/2 ounces sweetened condensed milk
3 ounces whole milk
1/4 teaspoon vanilla
Cream butter and sugar until light and fluffy. Add eggs, vanilla, orange juice and honey. Scrape sides of bowl while mixing.
In a separate bowl, combine flour, baking powder, baking soda and salt. Mix dry ingredients into main mixture in parts, alternating with sour cream. Line a 9x13-inch pan with parchment paper. Pour batter into pan.
Bake at 350 degrees for 20 to 30 minutes or until cake tester comes out clean. Cool. Carefully turn cake out of the pan. Peel of parchment paper and return cake to the pan. Poke holes in the cake. Mix together the three milks and vanilla. Pour about one-third of the mixture over the cake. Allow to soak into the cake. Repeat until all the liquid is used.

Tuesday, October 11, 2016

Update: Garde Manger Class

Wow, it's been a long time since I last posted. I will try and do better at posting regularly from now on.

Anyway, I am currently taking a Garde Manger class in school, which is a cold food prep class. The first day of class was August 22, so we've been going for a while now. I know this isn't bakery related, but it's still food, and I figured, why not blog about it here?

Class is on Mondays from 4 to 9:15 pm, and I am enjoying it so far. This last class, we made Monte Cristo sandwiches, Croquette Madame sandwiches, and chicken tamales, and let me tell you, they were SOOOOO GOOD!!!!!

I may just have to make them at home. Although, the Monte Cristo sandwiches is a long process, but I think it is worth it.

So far this semester, we have also made spanakopita, pasta, salads, grilled chicken, pot stickers, samosas, bourek, guacamole, chicken satay, shrimp spring rolls, and bacon wrapped dates. All were very good.

I am looking forward to the rest of the semester, and what all we're going to make.

Saturday, May 14, 2016

Professional Menu Final

Well, my last day of Menu Writing for the spring semester was yesterday. It was an interesting class, and I liked it (and the teacher), but to be honest, I'm glad the semester is over. I need a break from school.

For my Menu Writing final, we had to make a professional menu, and let me tell you, it was a LOT of work!!

Figuring out what I wanted on my menu, how much to price them for, the design (color, how many pages, the type of cover, etc.).....

It was frustrating, to say the least.

It took me forever to figure out the design, and that frustrated me even more, when I printed the menu out.

I had a background on each of the pages, and it didn't print for some reason. It was just the menu items, the name, the picture I put on the back page, and the border. The only thing that was in color was the back page picture.

And I was NOT happy :(

I was finally able to get it properly printed out, the next day at the library. I decided to use colored cardstock, instead of white.


While in class last week, while my teacher was talking with each person in the class about their menus and hearing what they were doing for theirs (they weren't talking quietly, so it was kind of hard not to listen to them), I was having second thoughts about how my menu looked.

My original idea was to use paper grocery bags, and glue/tape the menu (printed on cardstock) onto each side, and bind it together with twine. It actually looks kind of cool, even if it doesn't have many pictures.

I went back on my computer class, and did some tweaking to what I already did.

Here's what I had done before editing it:

The back of the menu.




The front
Pretty simple, plain. Only a couple pictures. Not great, but not bad, either.
My teacher suggested I put pictures along with the menu items, to make it more appealing.
So, that's what I did.
I ran out of paper bags the size I needed, so I used all cardstock for my updated menu. I also used different colors for it as well.
My updated Menu:
The back




The front
Looks a lot better, but still isn't the greatest. But, I am happy with it in general.
The only thing I didn't like was having to get up in front of the class, and present my menu to them. I am a shy person, so talking in front of a group of people is not exactly one of my favorite things to do. I'm just glad it's over.
My teacher had actually said that she liked my original idea of using the paper grocery bags, and asked why I changed it to cardstock, and I told her I ran out of the bags.
I don't know how well I did on it, and in the class overall, but I will find out within the next couple of weeks. Hopefully I passed!!

Monday, February 15, 2016

Menu Writing

Well, yet again, it's been a long time since I last posted here. I really need to stop doing that!!

I am taking a Menu Writing class this semester at school, and it's going pretty well.

I have been in class for a month now, and it's a pretty interesting class.

My teacher is very nice, and really knows what she is talking about.

We basically learn about all that goes into making menus, the types of restaurants that work well in what kind of neighborhood, how to price/cost out food, menu terminology, and more of what goes into menu writing.

My class is on Friday afternoons, and I am enjoying it.

For homework this week, we have to rate 3 dishes from restuarants in town, and fill in a sheet for each dish, to hand in to the teacher. I am going to a local sandwich shop tomorrow with a friend, and I am really looking forward to it (partly because I have never been to this place before, even though it's only a few blocks away, and partly because I haven't seen my friend in a while).

For this class's final, we have to create a menu for a type of restaurant of our choosing. I am an avid baker, so I'm planning on creating a bakery-style menu. I can't wait to see how it turns out!!

So, hopefully I can do well in this class, and learn a lot about menu making!!

Thursday, September 24, 2015

Ganache Cake

For class this week, we assembled, frosted, and decorated a ganache cake. I've never worked with ganache before, so this was a new experience for me.

One of the things we make to decorate the cake were fondant roses. I had trouble making them, but they came out ok. What's nice is that we got to take our cakes home with us :D

Here are some pictures of my cake.

I made purple roses because purple is my favorite color!!

The finished product.
It is all completely edible. I haven't had any yet, but I can't wait to try it!