ba.kath.on

Ruffles, Ruffles, Ruffles Cake

2011-08-12T13:49:00.000-07:00

Reminiscent of men's fashion in the 70's, this ruffle cake is deceivingly quick and forgiving. Any cake can be used for the base, so I use my favorite chocolate cake recipe. It's filled with fresh strawberries and topped with plump raspberries, comprising a beloved chocolate-and-fruit combination.

Chocolate berry ruffle cake

Sources: Cook like a champion, My Sweet and Saucy, and AllRecipes

Ingredients:

For the cake:

* 2 cups white sugar

* 1 3/4 cups all-purpose flour

* 3/4 cup unsweetened cocoa powder

* 1 1/2 teaspoons baking powder

* 1 1/2 teaspoons baking soda

* 1 teaspoon salt

* 2 eggs

* 1 cup milk or water

* 1/2 cup vegetable oil

* 2 teaspoons vanilla extract

* 1 cup boiling water

For the frosting:

* 1 cup butter, softened

* 2 1/2 cups confectioners sugar

* a few drops of red food coloring

For the filling and topping:

* 1/2 cup heavy cream

* 1/2 teaspoon vanilla extract

* 1/2 tablespoon confectioners' sugar

* 1 lb. strawberries

* raspberries to cover the cake

Directions:

For the cake:

* Preheat oven to 350F. Line the bottom of two 9-in. round pans with parchment paper. Grease and flour the sides of the pan.

* In a large bowl, mix dry ingredients. Add all wet ingredients except boiling water and mix well.

* Add boiling water and mix well. Batter will be thin.

* Pour into cake pans and bake 30-35 min, or until an inserted toothpick comes out clean.

* Wait 10 min and invert the cake on a flat surface (cutting board or cookie sheet). Remove paper. Invert the cake on another surface so that it is right-side-up. Allow the cake to cool to room temperature.

For the frosting:

* In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat butter and sugar together on low speed, gradually increasing to medium-high. Beat until butter is lightened and the frosting is thick and fluffy.

* Add red food coloring, a drop at a time, until the desired shade is attained.

For the filling:

* In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

* Hull and halve the strawberries.

For assembly and decoration:

* Level the tops of the cakes with a long, sharp knife. Evenly place as many strawberries that will fit onto one cake. Stack the strawberries if desired.

* Spread the whipped cream filling on top of the strawberries, trying to have it go into the crevices of the berries without falling off the sides. Discard extra cream.

* Carefully invert the other cake and place it on the filling. Create a crumb layer by spreading a thin layer of frosting over the cake. Place the cake in the refrigerator for 30 min or until appropriately chilled. Leave the rest of the frosting at room temperature.

* Fill a pastry bag with a small petal tip (I used Ateco 104) with remaining frosting. Frost according to the video tutorial from My Sweet and Saucy Shop.

* Arrange the raspberries on top of the cake as shown. Serves 12-16.

A Focaccia Tutorial

2010-01-18T15:26:00.000-08:00

My friend Sandi asked me if I could make my recipes more geared toward beginners, so I thought it would be fun to make a photo tutorial. The recipe is time-extensive, but the ingredients are few, no special equipment is required, and the process is straightforward. Above all, the final product is a versatile masterpiece. You may dip this soft, flavorful flat bread into marinara sauce, use it for a sandwich, or simply eat it by itself.

Poolish Focaccia
Source: The Bread Baker's Apprentice, by Peter Reinhart

Note: This recipe is a two-day process, but Day 1 only takes 30 minuets to make the poolish and the herb oil. Day 2 will take 6-7 hours mostly because of resting time. Don't worry, you can do it!

Ingredients:
For the herb oil:
* 1/2 cup olive oil
* 3 tbsp dried herbs or 1/2 c fresh
For the poolish:
* 2 1/2 c bread flour
* 1 1/2 c water, room temperature
* 1/4 tsp dry yeast
For the focaccia:
* Poolish (recipe above)
* 2 2/3 Cups bread flour
* 2 tsp salt
* 1 1/2 tsp dry yeast
* 6 Tbs olive oil
* 3/4 cup water, warm
* 1/2 cup herb oil (recipe above)

Directions:
Day 1:
* Heat the olive oil to about 100F and remove the oil from heat. Mix in the herbs and let it stand overnight at room temperature, covered. The dry herbs I used were: 1 tbsp rosemary, 1/2 tbsp basil, 1/2 tbsp oregano, and 1/2 tbsp thyme.

* To make the poolish, mix the flour, water, and yeast with a wooden spoon until all the flour is moistened. Cover with plastic wrap, and let stand overnight at room temperature.

Day 2:
* The poolish should have doubled in volume and have lots of bubbles!

* To the poolish, add the rest of the flour, water, oil, and salt. Mix until the dough comes together and releases from the sides of the bowl, but not the bottom, about 5 min.

* Pour the dough out onto a well-floured surface. Dust the dough with flour so that it is not sticky, and pat it into a rectangle. Brush any flour off the dough as best as you can. Cover with plastic wrap, and let it stand for 5 minuets.

* Tri-fold the dough like a letter by folding the shorter edge toward the middle and doing the same with the other side. Cover with plastic and let it rest for 30 minuets.
* Stretch the dough out and repeat the tri-fold, but this time instead of folding left-right, fold up-down. Cover with plastic and let it rest again for 30 minuets.

* Do a third and final stretch and fold, and let it rest for 1 1/2 hours.

* In the meantime, line a 17x12 in. baking sheet with parchment paper.
* When the dough is ready, transfer the dough to the baking sheet. It's nice to have someone help you here! Drizzle half of the herb oil onto the dough and poke straight down into the dough with your fingers to spread the dough out into the pan. Pop the large bubbles if you like, but try to leave the small bubbles intact.

* Cover the dough and let it rise for 2 hours.

* Add the rest of the herb oil and poke the dough once more. Let the dough rest for 15 minuets.
* In the meantime, preheat the oven to 500F.
* When the dough is ready, put it in the oven and reduce the temperature to 450F. Bake for 20-25 minuets.

* Immediately take the focaccia out of the baking sheet and place it on a cooling rack for 20 min. Makes 12 servings.

Twenty-ten

2010-01-01T11:03:00.000-08:00

If only I could make 2,010 of these. The chocolate cake recipe is ridiculously simple, and it yields the best I've ever had. Add only a kiss of confectioner's sugar to the matcha whipped cream, and muah! - the subtle green tea notes are absolutely perfect when paired with chocolate cake. Top the cake with a fluffy cloud of freshly whipped cream and a quick dust of matcha, and you're all set to start a new year!

Matcha and Chocolate Layer Cake
Source: Alicia (chocolate cake recipe) and me!

Ingredients:
For the cake:
* 1 cup sugar
* 3/4 cup + 2 tbsp flour
* 3/4 tsp baking soda
* 3/4 tsp baking powder
* 1/4 cup + 2 tbsp cocoa powder
* 1/4 tsp salt
* 1 tsp vanilla
* 1 egg
* 1/4 cup vegetable oil
* 1/2 cup water
* 1/2 cup boiling water
For the cream:
* 1 cup chilled heavy cream, divided
* 1 tbsp + 1 tsp confectioner's sugar
* 1 tbsp matcha

Directions:
For the cake:
* Preheat oven to 350F. Line the bottom of a 9-in. round pan with parchment paper. Grease and flour the sides of the pan.
* In a large bowl, mix dry ingredients. Add all wet ingredients except boiling water and mix well.
* Add boiling water and mix well. Batter will be thin.
* Pour into cake pans and bake 30-35 min, or until an inserted toothpick comes out clean.
* Wait 10 min and invert the cake on a flat surface (cutting board or cookie sheet). Remove paper. Invert the cake on another surface so that it is right-side-up. Allow the cake to cool to room temperature.
For the whipped cream:
* With a chilled bowl and beaters, beat 3/4 cup heavy cream until slightly frothy. Add 1 tbsp sugar and matcha and beat until stiff peaks form. Do not over-beat. Keep chilled when finished. This will be for the cream filling.
* With a clean bowl and beaters, repeat with the remaining cream and sugar. This will be for the topping.
For assembly:
* Once the cake has cooled, level the cake by slicing off the top, if needed. Cut the cake into 3 equal layers with a long, serrated knife and a gentle sawing motion. It's easier than it sounds! Start at the edges, keeping an eye on the thickness of the cake, and turn the cake as you work the knife closer to the center.
* Use cookie or biscuit cutters to cut out rounds of cake.
* Place cake round on serving plate. Pipe the matcha whipped cream over the cake by outlining the outside and swirling inward. Place another cake round on top and pipe more matcha cream. Add another cake layer.
* Pipe plain whipped cream on top, and finish by using your fingers to sprinkle a pinch of matcha. The number of cakes this recipe yields depends on the size of your cutter.

Blackberry Love

2009-09-12T22:27:00.000-07:00

Rainy weekends were meant for staying home and making bar cookies. These are delightfully crisp on the top, supported by a moist, satisfying base. And they're surprisingly easy to make - the topping recycles a portion of the base batter! I made a blackberry-sugar reduction for a deep, flavorful jam, but you can use any preserve you like. These rustic bars are even better the next day since the cookie fully absorbs the jam that smothers it. Enjoy with your weekday coffee or tea.

Blackberry Oatmeal Squares
Source: adapted from Joy of Baking

Ingredients:
For the oatmeal base/topping:
* 1/2 cup (113 grams) unsalted butter, room temperature
* 1 cup (215 grams) light brown sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 1/4 cups (175 grams) all purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 cups (180 grams) old fashioned rolled oats, divided
For the fruit preserve (or use 1 cup store-bought preserve):
* 2 cups frozen unsweetened berries
* 1/4 cup sugar

Directions:
* Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan. Set aside.
For the oatmeal base:
* In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat until incorporated.
* In a separate bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined. Stir in 1 3/4 cups (155 grams) of the rolled oats.
* Press 2/3 of the dough into the bottom of the prepared pan.
For the berry jam:
* Place frozen unsweetened berries and 1/4 cup sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 - 25 minutes or until most of the liquid has evaporated. Do not let it burn.
* Remove from heat and pour into a heatproof measuring cup. You should have about 1 cup of preserves. Cover and place in the refrigerator overnight.
To assemble:
* Spread the raspberry jam over the oatmeal base.
* To the remaining dough add the remaining 1/4 cup of rolled oats. Crumble this mixture evenly over the top of the raspberry jam.
* Bake for about 25 - 30 minutes or until nicely browned.
* Place on a wire rack to cool and then cut into squares. Makes about 16 - 2 inch squares. Store leftovers in the refrigerator.

How to Make Girl Scout Cookies

2009-07-31T22:15:00.000-07:00

This is the second time I've made these cookies, and it certainly won't be the last. They were meant to be eaten straight out of the freezer since the thin layer of chocolate takes on a crunch, and the soothing peppermint flavor develops a kick. This recipe tastes so authentic, you'll swear you paid $4 for a dozen!

Homemade Thin Mints
Source: 101 Cookbooks

Ingrediants:
For the Chocolate Wafers:
* 8 ounces organic butter, room temperature
* 1 cup organic powdered sugar, (I use Wholesome Sweeteners brand)
* 1 teaspoon natural vanilla extract
* 1 cup cocoa powder (I use Dagoba's cacao powder)
* 3/4 teaspoon fine grain sea salt
* 1 1/2 cups whole wheat pastry flour
For the Chocolate Peppermint Coating:
* 1 pound good quality semi-sweet chocolate, chopped
* Peppermint oil to taste

Directions:
* Preheat your oven to 350. Racks in the middle zone.
* Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that's o.k. You don't want to over mix and end up with tough cookies.
* Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.
* Rollout and bake: Remove the dough from the freezer and roll it out really thin, remember how thin Thin Mints are? That's how thin you need your dough, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter (this time I used one with a fluted edge, I've done hearts and other shapes in the past). Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a baking rack if you've got one.
* Make the peppermint coating: While the cookies are in the oven you can get the coating ready. I use a makeshift double boiler to melt chocolate (a metal pan over a saucepan of gently simmering water), but I know many people who swear by melting chocolate in the microwave. Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. If you think the chocolate needs a bit more peppermint kick, add more extract a drop or two at a time - but don't go overboard.
* Finishing the cookies: You are going to coat the cookies one at a time and then gently set them on a parchment-lined baking sheet to set. Drop one cookie into the chocolate and (using a fork) carefully make sure it gets fully coated. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on the aforementioned prepared baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. They will set at room temperature, it just takes much longer. Makes 4 or 5 dozen cookies.

Roll Out the Red Velvet Carpet

2009-07-14T22:52:00.000-07:00

With the opening of countless cupcake shops in California, these little cakes have finally made their way to Hollywood (and my kitchen...and my stomach) after decades of being a classic tradition of the South. Since then, they have spread like wildfire, but people seem to have no problem putting them out. It's been said that the idea of a red cake originated from a reaction between cocoa powder and vinegar used for leavening in a chocolate cake. This red hue was then intensified with red food coloring, and the rest is history!

The recipe below is one of my all-time favorites. It calls for only a bit of cocoa powder, which not only lets the whopping two bottles of red food coloring shine through, but it also creates a uniquely subtle cake that is not quite chocolate, not quite vanilla. I was sure these cupcakes would be amazing after tasting the batter, and when they came out of the oven, they did not disappoint. They were madly moist and tender - the perfect cupcake, I daresay. There's nothing more intriguing to me than brightly colored food, and no food is more brightly colored than red velvet cake!

Waldorf-Astoria Red Velvet Cupcakes
Source: Pinch My Salt

Ingredients:
For the cupcakes:
* 2 1/2 cups cake flour, sifted before and after measuring
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 tablespoons unsweetened cocoa powder
* 2 oz. red food coloring (two bottles)
* 1/2 cup unsalted butter, softened
* 1 1/2 cups sugar
* 2 eggs, at room temperature
* 1 teaspoon vanilla extract
* 1 cup buttermilk, at room temperature
* 1 teaspoon white vinegar
* 1 teaspoon baking soda
For the frosting:
* 16 oz. cream cheese (2 packages), softened
* 1/2 cup unsalted butter (one stick), softened
* 1 teaspoon vanilla extract
* 2 1/2 cups powdered sugar, sifted
* pinch of salt

Directions:
For the cupcakes:
* Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
* Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
* In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
* In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 - 3/4 full). Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
* Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely.
For the Frosting:
* With an electric mixer, blend together cream cheese and butter until smooth.
* Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.
* Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
* Frost cupcakes and decorate with red sprinkles, if desired. Makes 2 dozen cupcakes.

Happy Birthday Ardy!

2009-04-12T23:43:00.000-07:00

My baby brother is already 21, and I made a birthday cake just for him! This cake was inspired by the lovely birthday rounds my parents used to buy at a Chinatown bakery in Downtown Los Angeles. From those nostalgic cakes, I adopted a thick coat of sliced almonds for the outer facets and a bed of fresh, plump strawberries for the filling of this double-layered cake. But instead of using the classic red gel for a hand-written message, I used purple fondant for cut-out lettering. And since my piping skills have yet to be born, I used fresh blackberries for an alluring finish. No time for taking quality pictures - I'm late to the birthday dinner!

Happy Birthday Cake
Source: adapted from RecipeZaar and Allrecipes

Ingredients
For the cake:
* 3 cups cake flour
* 1 tbsp baking powder
* 1/2 tsp salt
* 1/4 tsp baking soda
* 1 1/2 c butter or margarine, softened
* 1 1/4 c sugar
* 2/3 c milk
* 1 1/2 tsp almond extract
* 4 eggs
For the frosting:
* 1 pint heavy whipping cream, chilled
* 1/3 c powdered sugar
* 1/2 lb sliced almonds
* 10 oz strawberries, stems removed and quartered
* 5 oz blackberries
* 2 oz fondant

Directions
* Heat oven to 350º.
* Grease and flour a 9x13” cake pan. Mix flour, baking powder, salt, and baking soda; set aside.
* Beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy.
* Beat in flour mixture, milk, vanilla, and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans.
* Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes, remove from pans to wire rack, cool completely.
* For frosting, beat cream on low speed until thickened. Add powdered sugar and beat on high speed until stiff peaks form.
* Cut the cake in half to form two long pieces of cake, and trim edges. Level the cakes by cutting off the rounded tops.
* Place one cake layer, cut side up, on serving plate. Carefully arrange a single layer of strawberry quarters to fit as many as possible. Top with 1/4 of the whipped cream and spread evenly, allowing cream to edge the sides.
* Gently place the other cake layer, cut side down. Spread entire cake with remaining frosting, making the top layer as even as possible.
* Spread a handful of almonds on your open hand, and quickly but gently press them to the sides of the cake until they are completely covered.
* Decorate with fresh blackberries.
* On a piece of parchment paper, roll out fondant and stamp with letter cutters. If the fondant sticks to cutters, remove by using a toothpick.
* Arrange letters on cake, being careful about the spacing. Keep cake wrapped and chilled until ready to serve. Serves 12.

Cheesecake, Eat Your Tart Out

2009-01-31T23:06:00.000-08:00

What's my favorite dessert? New York cheesecake. Easy. If you've never had a homemade cheesecake, I'm sorry to say that you're missing out. For starters, the filling is so rich and creamy. If you are one who thinks cheesecakes are too sweet, the tartness of this sour cream topping chimes in exactly when you want it. And the hand-crushed graham cracker crust retains a delicate crisp after it's chilled. You can't even get close to this with a mass-produced cheesecake! I used a tart tin with a removable base instead of the traditional round springform pan. The result is really quite wonderful!

New York Cheesecake
Source: adapted from The Recipe Encyclopedia, by Family Circle Staff

Ingredients
For the crust:
* 1 ¼ c graham crackers, crushed (A ceramic cup against a large plastic bowl works well)
* 1 tsp cinnamon
* 1/3 c butter
For the filling:
* 16 oz cream cheese
* 1 tsp vanilla extract
* ¾ c sugar
* 1 tbsp lemon juice
* 4 eggs
For the topping:
* 1 c sour cream
* ½ tsp vanilla extract
* 1 tbsp sugar
* 1 tbsp lemon juice

Directions
* Place crushed graham crackers in a bowl, and add 1 teaspoon of mixed spice.
* Melt 1/3 cup butter and add to the crushed crackers, mixing until all the crumbs are moistened.
* Press cookie crumbs over base and sides of a 14x4” tart tin or 8” round springform pan.
* Refrigerate for 20 minutes.
* Preheat oven to 350 degrees F. Using electric beaters, beat 1 lb cream cheese until smooth.
* Add 3/4 cup sugar, 1 teaspoon vanilla extract and 1 tablespoon lemon juice. Beat until smooth.
* Add 4 whole eggs, one at a time, beating well after each addition.
* Pour mixture into chilled cookie base, bake for 45 minutes or until cheesecake is just firm to touch.
* For the topping: Put sour cream in a bowl and add vanilla extract, sugar and lemon juice. Beat well.
* Spread over the hot cheesecake, sprinkle with nutmeg and return cheesecake to the oven for 7 minutes. Cool in the oven and then refrigerate. Serve chilled.

Run, run as fast as you can...

2008-12-22T20:21:00.000-08:00

...because you're going to want to exercise after you realize how many you've eaten! These cookies can be either thick and soft or thin and crispy, but I prefer thick and soft and melt-in-your-mouth. So I rolled the dough to a hefty ¼" and baked for 8 min. They are best eaten straight out of the oven, but if you plan on giving these cookies away, make sure you decorate them at least a night before to let the icing completely harden. Once the the icing's set, these cookies are very robust and would be glad to join you in your holiday travel! But unfortunately, the one below did not survive...

Gingerbread Friends
Source: The Recipe Encyclopedia, by Family Circle Staff

Ingredients:
For the cookies:
½ cup unsalted butter
½ cup dark brown sugar, firmly packed
⅓ cup dark corn syrup
1 egg, lightly beaten
2 ½ cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon currants
For the icing:
1 ⅓ cups confectioners’ sugar, sifted
½ teaspoon lemon juice
1-2 tablespoons milk
Assorted food colorings

Directions
* Preheat oven to moderate 350ºF. Lightly grease two baking sheets; set aside.
* Beat the butter, sugar and syrup in a mixing bowl until light and creamy. Add the egg; beat well. Sift together the flour, ginger, baking powder and baking soda; add to the butter mixture. Stir until well blended. Turn the dough onto a well-floured surface and knead for 1-2 minutes or until smooth. Wrap dough and chill 15 minutes.
* On a floured surface, roll the dough to 1/8-¼ inch thickness (dust the rolling pin with flour if necessary to prevent sticking).
* Cut the dough into shapes with 4-5 inch gingerbread man cutter. Press the remaining dough together and roll it out again. Cut out shapes. Place the gingerbread shapes on the prepared baking sheets. Position the currants as eyes and noses on the gingerbread family. Bake for about 10 minutes or until set and lightly browned. Allow to cool for 1 minute on the baking sheets. Remove to wire rack to cool completely.
* To make Icing: In a mixing bowl combine the confectioners’ sugar, the lemon juice and 1 tablespoon milk. Stir in enough of the remaining milk to make the desired consistency. Divide the icing and add food coloring as desired. Using a pastry bag with small tip (or small plastic bag with a corner snipped off) pipe faces and clothing onto the gingerbread family, decorating as desired. Makes 24 cookies.

Note: When the icing is completely dry gingerbread families may be stored in an airtight container for up to 3 days.

Queen of Tarts: The Quiche

2008-11-10T23:01:00.000-08:00

A quiche is the perfect item to share at a potluck because it is a satisfying, savory entrée large enough to feed a small crowd! It is a very forgiving dish as you can give or take any ingredient, making it as homely or ritzy as you like. I made this quiche for the WonderWorks potluck social this weekend and regretted it because I ended up wanting it all for myself. So if you plan on making this for some social event, I suggest doubling the recipe. You have been warned.

Afternoon Quiche
Source: adapted from Allrecipes and Williams-Sonoma

Ingredients
* 1/2 lb. frozen puff pastry, thawed
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1/4 cup chopped olives, drained
* 5 eggs, beaten
* 3 cups shredded cheddar cheese
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper

Directions
* Roll out the puff pastry into a 16-by-6-inch rectangle. Fit the pastry into a 14-by-4-inch tart pan. Cover with plastic wrap and refrigerate until cold, about 1 hour.
* Position a rack in the lower third of an oven and preheat to 400°F.
* Line the tart shell with parchment paper or aluminum foil and fill with pie weights. Bake the tart shell until the edges begin to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the center is golden, 7 to 10 minutes more. Transfer the pan to a wire rack and let the tart shell cool completely, about 30 minutes. Reduce the oven temperature to 350°F.
* Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
* In a large bowl, combine eggs, cheese, olives, salt and pepper. Add spinach mixture and stir to blend. Scoop the blend into the prepared tart pan.
* Bake in preheated oven until eggs have set, about 45 minutes. Let cool for 10 minutes before serving. Serves 5 to 6.

Trick or Treat

2008-10-31T02:25:00.000-07:00

It's SCARY how easy it is to make these adorable Halloween cupcakes with just a dash of pumpkin and bat sprinkles! The recipe yields very moist, dense cupcakes - not for the faint of heart. I made two versions of cupcakes: one standard, and one with a tin that molds the cupcakes into plump, individual pumpkin prisms. When topped with orange frosting and sprinkles, it's hard to imagine cupcakes that embody Halloween more than these. Happy Halloween!

Chocolate Halloween Cupcakes
Source: adapted from i heart food4thought

Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 tsp pure vanilla extract
1/2 cup buttermilk
2 oz bittersweet chocolate, melted and cooled
8 oz frosting
Halloween sprinkles

Directions:
*Preheat the oven to 350 degrees F. Line 12 molds in a regular-size muffin pan with paper muffin cups.
*Whisk together the flour, cocoa, baking powder, baking soda and salt. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy.
*Add the sugar and beat for about 2 minutes, until it is blended into the butter.
*Add the egg, then the yolk, beating 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.
*Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
*Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before frosting.

Snap! Crackle! Pop!

2008-10-23T20:17:00.000-07:00

I haven't made Rice Krispies Treats since elementary school, so eating freshly made clusters of these ooey-gooey treats really takes me back to playground days. I decided to incorporate autumn-colored m&m's to give a slight twist to this classic snack. The bitterness of dark chocolate m&m's complements the sweetness of marshmallows quite well. Next time, I think I'll add a thin drizzle of melted dark chocolate after I slice it up to resemble one of those cute Quaker Chewy Bars. There are so many ways to edit the original recipe!

Rice Krispies Treats
Source: adapted from Kellogg's Rice Krispies

Ingredients:
3 tbs butter
1 package 10.5 oz marshmallows
6 c. crispy rice cereal
2 tsp vanilla extract
3/4 c. chocolate candies

Directions:
* Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Add vanilla extract. Remove from heat.
* Add crispy rice cereal. Stir until well coated.
* Using waxed paper or a buttered spatula, press mixture evenly into a 13x9x2-in. pan lined with waxed paper or coated with cooking spray. Sprinkle chocolate candies and press into the bar before it cools. Allow to cool and cut into 2-in. squares. Best if served the same day. Makes 24 squares.

Happy Birthday Cin-cin!

2008-10-09T03:06:00.000-07:00

Today my favorite sister turns 25!!! Happy birthday to you, happy birthday to you, happy birthday dear Cindy, happy birthday to you. So I decided to celebrate her birthday by welcoming the new season. With the sweet smell of pumpkin and its complementing spices, these cookies cannot be denied. The pumpkin flavor in this cookie comes through beautifully, and hearty chunks of walnuts variegate the soft, cakey texture of the cookie crumb. Feel free to substitute spices, but please don't omit the cream cheese icing - it's not a birthday celebration without it!

Iced Pumpkin Cookies
Source: adapted from Williams-Sonoma

Ingredients:
For the cookies:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbs. ground cinnamon
1 tsp. ground ginger
1 1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
3/4 cup pumpkin puree
1 egg
2 tsp. vanilla extract
12 Tbs. (1 1/2 sticks) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
2/3 cup chopped toasted walnuts
For the glaze:
2 oz. cream cheese
1 Tbs. unsalted butter
1 cup confectioners' sugar, sifted
1/2 tsp. vanilla extract
2 1/2 tsp. milk, plus more as needed

Directions:
*Have all the ingredients at room temperature.
*Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.
*To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
*In a small bowl, stir together the pumpkin puree, egg and vanilla. Set aside.
*In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
*Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold in the walnuts and raisins.
*Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.
*To make the glaze, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and butter on medium-low speed until combined, about 2 minutes. Add the confectioners' sugar and beat until incorporated, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and the 2 1/2 tsp. milk and beat until smooth, adding more milk as needed. The glaze should be thick but pourable.
*Set the rack over a sheet of waxed paper or parchment paper. Using a spoon, drizzle the glaze over the cookies. Let stand at room temperature for 1 hour before serving. Makes 36 cookies.

Matcha Shortbread Leaves

2008-10-07T23:27:00.000-07:00

The wonderfully verdant cookie batter is hypnotizing as it's being mixed, and the delicate aroma of matcha is no less exquisite. A generous coat of granulated sugar makes these cookies twinkle with sweetness.

The cookie cutter I used is actually intended for pie crusts. It was purchased in a set from Williams-Sonoma last season. A similar set is still available!

Green Tea Sweets
Source: Lovescool

Ingredients
* 3/4 cup (2.25 oz) Confectioners sugar
* 5 oz Unsalted butter, cut into cubes
* 1 3/4 cup (8.5 oz) All-purpose flour
* 3 Large egg yolks
* 1.5 TBS Matcha (powdered green tea)
* 1 cup Granulated sugar (for coating)

Directions:
* Preheat the oven to 350F. Line a sheet pan with parchment paper.
* Whisk the confectioner’s sugar and green tea together in a bowl.
* Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
* Add the flour and mix until well combined.
* Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
* Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
* Roll the dough out to ½” thickness.
* Cut the dough with a leaf cookie cutter.
* Toss each cut cookie in a bowl of granulated sugar to coat.
* Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges. Makes 48 cookies.