Finding Time

I heard what they said. I didn't believe them.

They said once you make food your profession, you will no longer have the passion/desire/need to cook or bake in  your free time. You will lose a hobby. I thought they were crazy. They may have been right...but now I am fighting back.

I forgot for a minute that free time spent in the kitchen behind the stove stirring lemon curd, or at the counter kneading bread dough, is soothing for my soul, and good for my sanity. After long hours in a restaurant kitchen, I thought that curling up on the couch and ordering Thai food was the only cure for my exhaustion and my restlessness. I was so, so wrong.

Wednesdays are one of my days off, and this week I decided I wasn't going to waste it by "relaxing" or cleaning, or sleeping. Instead, I spent the day where I feel most at home (second only to my real home), in my little apartment kitchen, baking up a storm. At the end of the day, when I sat down to enjoy a creamy almond mascarpone tart with tangy apricots and crunchy almond brittle, I felt better than I have in a long while.

So when my mind plays tricks on me and makes me think that the last thing on earth I want to do is bake some more, I will remind myself that it's all lies. My career in the this field is dependent on trying new things, tasting new combinations, testing out new techniques, and if I ever lose the desire to do that, then I am in trouble. I don't like being in trouble.

Honey Mascarpone Tart with Almond Crust, Apricot Compote, and Almond Glass
adapted heavily from bourke street bakery and epicurious
makes 1-9inch round, or 12 inch rectangular tart

Almond Pate Brisee Crust

400 grams (14 oz) unsalted butter, chilled, cut into 1/2 inch cubes
1 tablespoon white distilled vinegar
100 grams (3 1/2 oz) granulated sugar
2/3 cup water, chilled
665 grams (1 lb 7 1/2 oz) all purpose flour1 teaspoon salt
1 teaspoon almond extract

Remove butter from fridge 20 minutes before mixing.

In a small bowl, combine sugar, water, and vinegar, stir to aid the dissolving of the sugar. Set aside in refrigerator for 10 minutes. Then, stir again to completely dissolve sugar.

In a food processor, pulse the flour and salt together a few times to combine. Add the butter, and pulse in one second bursts about 3-4 times until butter is cut in and evenly dispersed. You should have visible chunks of butter in your flour mixture, this is where the flakiness comes from.

Pour mixture into a large bowl and make a little well in the middle of the flour. Pour the vinegar water mixture into the well, along with the almond extract, and gently mix liquids into the flour with a fork. When liquid is evenly dispersed, dump dough out onto a clean surface and knead gently a few times, just until dough comes together in one cohesive ball. It may be a bit shaggy or falling apart, but that's okay, while it is resting the moisture will bind everything together.

Cut ball of dough in half and shape each half into a disc about 1/2 - 3/4 inch thick. (use one for this tart, and you can freeze the other half for later use) Wrap in plastic wrap and chill for at least two hours, or overnight. Take dough out of fridge about 15 minutes before you roll it out. Place one of your discs of dough between two sheets of parchment paper and roll out to a 1/8 inch flat disc. Always start in the center of the disc and roll outward, turning the disc 30 degrees after each roll to get an even thickness throughout. If you are using a rectangular pan, you will want to roll out your dough into a longer strip instead of a round circle. Carefully move the dough to your tart pan and press evenly into all corners, pinching off the excess.

Dock with a fork (meaning poke a bunch of tiny holes in the bottom of the tart crust with a fork) and freeze for twenty minutes. Preheat your oven to 400 F. Place a piece of tin foil over your tart shell, pressing it down to fit the form of your tart, and fill with beans or rice or pie weights. Blind bake your tart for 20 minutes, flipping the pan front to back halfway through. Remove the pie weights and tin foil and bake for another 5-7 minutes, until the crust is golden brown. Let cool completely.

Mascarpone Filling

8 oz mascarpone cheese
6 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
2 tablespoons honey
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

In a stand mixer fitted with the paddle attachment, whip the cream cheese until smooth. Add the sour cream, the sugar, and the honey and mix until incorporated. Add the mascarpone, lemon zest, and vanilla and whip until smooth. Spread evenly into cooled tart shell and chill for at least 4 hours, or overnight.

Apricot Compote

4-5 apricots, pitted and cut into eighths
1/4 cup honey
2 tablespoons water
pinch of salt
1/4 teaspoon vanilla extract (or use a vanilla bean if you have one on hand)

Place the apricots, honey, water, and salt in a small saucepan and bring to a simmer. Simmer just until apricots are softened and starting to break down. Let cool for a few minutes then stir in the vanilla, or if you are using a bean scrape the seeds into the compote and stir in. You can use this slightly warm, or chilled.

Almond Glass

sliced almonds
corn syrup

Preheat oven to 350 F. Place a pile of sliced almonds on a silpat lined baking sheet and spread them out into a single thin layer. drizzle corn syrup over the almonds, making sure to cover them all. This should be a light coating, it will spread and fill in any gaps while it is baking. Place in the oven and bake until the syrup caramelizes to a amber brown color. Let cool completely, then break into shards. Store in an airtight container.

BOO!

I love Halloween. I love the decorations, the costumes, and the weather. I also love having an excuse to eat a whole bag of mini sized Butterfinger bars. Or a dozen little ghost shaped cake pops...

Don't they just beg to have their little heads bitten off? I realize I am evil. I have accepted that fact.



I made a special one in honor of my favorite Halloween movie, It's The Great Pumpkin Charlie Brown! 



Can't you just picture this little guy saying "I got a rock....."? Poor Charlie Brown, he depresses me a little. I would share my cake pops with him if I could, maybe he just needs some sugar. 

These pops would probably fit that bill. Just a touch of sugar on these little guys. They look like they have done something mischievous, yes? 



Too bad I didn't get a picture of the drunk looking ghosts. I may need to work on my piping skills.

This round of cake pops used a spooky black velvet cake with a dark gray cream cheese frosting. They WILL dye your mouth black, but only for a minute or two, I promise. Its worth it though. Maybe you could try working a black tinted mouth into your Halloween costume. Just sayin. 



Black Velvet Cake Pops with Cream Cheese Frosting (Ghosts and Pumpkins!)
makes about 40-50 cake pops, depending on how big you roll them 

Cake: 

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

1 - 1 ounce bottle of black liquid food coloring

1 cup unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1 cup buttermilk, room temperature

1 teaspoon baking soda

1 teaspoon white vinegar

Butter and flour your cake pans and set aside. Preheat your oven to 350 degrees F.

In a large bowl sift the flour, baking powder, and salt. In a small bowl, mix the food coloring and cocoa powder until completely incorporated. Set aside.

In a stand mixer (or using a hand mixer) cream the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, and beat until thoroughly combined, being sure to scrape down the sides. Add the vanilla and the red food coloring-cocoa mixture and beat well to combine. Add 1/3 of the flour mixture, beat on medium speed until combined, then add 1/2 of the buttermilk, and beat until incorporated. Add another 1/3 of the flour, beat well, then the other half of the buttermilk, scraping down the sides after each addition. Finish with the last 1/3 of the flour mixture and beat until just combined.

In a small bowl, mix the vinegar and baking soda, and immediately add to batter. Mix on high speed for just a few seconds until evenly dispersed, and pour right away into cake pans or lined cupcake pans.

Bake 2 9-inch cakes for about 40 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely before making your pops! 

Frosting: 

16 ounces cream cheese, softened

1/2 cup unsalted butter, room temperature
2-3 tablespoons black food coloring (enough to make the frosting a dark gray color)

1 teaspoon vanilla extract

2 1/2 cups confectioners sugar

pinch of salt

In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated. Gradually add the sugar, and beat until light and fluffy, about 3-4 minutes.Beat in the food coloring until nice and dark. You want it to be dark enough so that your cake doesn't turn gray from adding a ton of fluffy white frosting.

Pops:

2-3 bags white candy melts
50 or so lollipop sticks
Cake, baked and cooled
Frosting, room temperature
black piping frosting (I just used Wilton ready-to-decorate icing tubes)
Orange sprinkles

When the cakes are room temperature, crumble them into a large bowl with your fingers until broken up into pea-sized bits. Mix in 1 and 1/4 cups of the frosting to start with, using either a large wooden spoon, or you hands if you want to get messy. Mix until the frosting is evenly dispersed. Take a quarter sized about of the cake mixture and try rolling it into a ball with the palms of your hands. If it stays together, continue to roll the rest of your cake mixture into balls and place them on a parchment or wax paper lined baking sheet. If they fall apart or do not hold together, add a little more frosting until the mix is moist enough to allow you to roll an intact ball. If you are making ghosts, mold into a tapered shape instead of a round ball.

Once you have rolled all the cake mix into balls or ghosts, place in refrigerator and chill for about 1 hour. When the cake balls have been chilled, melt a small amount of the candy melts in a microwave safe bowl according to package directions. Take one of the sticks, dip about 1/2 inch of the end into the melted candy and stick it about half to three-quarters of the way through the bottom flat part of the cake ball or ghost. Don't go too far into the cake ball, or it will fall apart. The candy melts will help adhere the stick to the cake.

Once the cake pops have been chilled, melt the rest of the package of candy melts according to package directions, and add your candy coloring, if using. I kept the majority of the cake pops in the freezer and took them out about 5 at a time. This way, the whole pan of cake pops doesn't come up to room temperature while you are dipping the first batch.  

One at a time, dip the cake pops into the melted candy coating being sure to get the coating all the way up over where the stick is attached to really seal it in. GENTLY tap off the excess coating on the edge of the bowl while rotating the cake pop, to get a even layer all the way around. 

Stick the coated pop ghost side up into a Styrofoam block to dry. If you are doing the sparkling pumpkins, coat with sprinkles immediately after dipping each pop. For the ghosts, let cake pops cool and dry for at least 30 minutes before piping the faces on.  Let all decorations set for at least an hour before packaging them up. They can be frozen in plastic Ziploc bags, if you put them in the refrigerator the candy coating will weep and become sticky. If you are not using cream cheese frosting, they can be kept at room temperature for a few days.

More pops...

I realize this is a bit early in my blogging career to be repeating recipes, but screw it. Here's some more cake pops.

I couldn't resist. They are just too freaking cute. Seriously look at how cute they are! I am so humble.

I attended my boyfriend's cousin's bridal shower this past weekend and was asked to do the desserts. After some of the ladies saw my last cake pop post, they requested that I make them for the shower, of course I obliged. The wedding colors this time let me experiment with some new flavors and food colorings, plus I decided this time, I would go completely from scratch. I was regretting this decision a little when 4:30 am rolled around the night before the shower, and I was still sitting at my center island tying little tiny bows on the sticks, but was quickly reassured that they tasted WAY better than the boxed cake versions. Whew, all worth it. Thank god.

The colors if you haven't guessed by now were orange and blue, and I did my best to match the bride's invitations with the candy melt coating and the bows.

I made some with standard yellow cake, with an added buttermilk tang, which were then mixed with vanilla buttercream and dipped in orange candy melts. The second batch consisted of blue velvet cake, mixed with cream cheese frosting, and dipped in white candy melts. If i didn't have an severe dislike of any and all blue-colored foods, I would have eaten a whole lot of these guys. My waistline thanks me for this unfounded and completely irrational food aversion.

These turned out VERY blue, even though I used way less food coloring than called for. I need to work on my food coloring skills, well that among may other baking-related skills.

If I have learned anything though, it is that people love these bad boys, and I can imagine I will be making these over and over again, with endless possibilities of fillings and toppings, flavors and colors. I can barely stop thinking about the cake pops in my future, though that may be the fault of the sugar bomb I just consumed. Yep, I have leftovers. Thank god for leftovers.

Cake Pops

The majority of this round of pops (with the exception of the yellow cake, recipe below) is mish-mashed from previous posts on cake pops and cupcakes. I used my red velvet cake recipe and just substituted blue food coloring for the blue velvet pops. You can find the recipes and pop directions here:

Blue (Red) Velvet Cake and Cream Cheese Frosting Recipes
Buttercream Frosting Recipe and General Assembly Directions

Yellow Buttermilk Cake
adapted from Culinary Institute of America

3 1/2 cups cake flour

2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter (2 sticks) room temperature

1 cup buttermilk, room temperature

4 large eggs, room temperature

2 large egg whites, room temperature

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Lightly butter and flour two 8 or 9-inch round cake pans.

In the bowl of your stand mixer, sift or whisk together the cake flour, sugar, baking powder, and salt. Add the butter and half the buttermilk. Beat with the paddle attachment on a medium-low speed until combined and smooth, about 3-4 minutes.

In a medium sized bowl, with a fork, whisk together the eggs, egg whites, the rest of the buttermilk, and the vanilla to combine, just until eggs are broken up. Add the egg mixture to the batter in 3 additions, mixing on medium speed for 2 minutes after each addition, being sure to scrap down the sides of the bowl frequently.

Divide the batter evenly between the two pans, and bake on the middle rack of the oven for 35-40 minutes or until a toothpick or skewer inserted into the center comes out clean. Let cool in pans until they are cool to the touch, then turn out of pans and cool completely on wire racks.

As always, make sure the cakes are completely cool before you attempt the cake pops, otherwise your frosting will melt and you may some some trouble rolling intact balls.

Like I said the possibilities are endless when it comes to cake pops, if anyone has any interesting combinations or new fun flavors, I would love for you to share them in the comments! After all, cake pops are for sharing. Happy cake pop making, and hope you all have a wonderful 4th of July weekend!

Tarts and Cakes and Bundts Oh My!

Whew, I can finally breath. and sit. It has been a particularly busy past few weeks, with not a single moment to write a post...or sleep for that matter. I can't complain too much though, I got to spend every waking minute (when I wasn't at one of my two jobs) in the kitchen.

After the success of the tarts I made for my good friend's bridal shower, she apparently had enough confidence in me and my newly acquired baking skills to ask me to provide the dessert table for her wedding reception. I quickly said yes, and then realized what a monumental task this was going to be. It all came together after about two and a half weeks baking and filling the fridge and the freezer full of tart shells, mini bundt cakes, pistachio brittle, and cake pops. It was an amazing learning experience, the bride and groom were extremely appreciative, and all the drunken wedding guests enjoyed the abundance of baked goods when 10:00 rolled around at the reception.

The day after the wedding was spent catching up on sleep, nursing a slight hangover, and actually eating food other than cake and sugar for the first time in about a week. When Monday hit, I was right back at it, baking a three-layer red velvet cake and a dozen cupcakes for my boss's baby shower. I guess almost 700 mini desserts wasn't enough, I just had to get back in the kitchen.

I am going to have to slowly chisel away at all these pictures and recipes that I have accumulated over the past few weeks. I have decided to start at the end of my baking extravaganza and work my way back. The photographer at the wedding was nice enough to stick around and take some pics of the dessert table, so I will wait until I get my hands on some copies to present the table in its entirety here.

But first, the red velvet cake. I was always under the impression that a red velvet cake wasn't really anything special, just a whole lot of red food coloring. Turns out, some buttermilk, cocoa powder, baking soda, and a teensy bit of vinegar can really take an ordinary cake to a new level. This was some of the fluffiest, moist, flavorful cake I have ever had. Topped off with some cream cheese frosting and a big bunch of hydrangeas for decoration (stolen with permission from the wedding), this cake was a big hit at the shower. I had some leftover batter so I threw in a dozen cupcakes for good measure.

Red Velvet Cake with Cream Cheese Frosting

adapted from Patent and the Pantry

Each batch makes 2 thick 9-inch layers, or 3-thinner 9-inch layers, or 1 thick 9-inch layer and 12 cupcakes. I made 2 batches, and ended up with a fairly tall 3 layer cake, with 12 cupcakes on the side.

For the cake:

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 - 1 ounce bottles of red food coloring

1 cup unsalted butter (the recipe called for 1/2 cup, but in my sleep deprived delirium I used double that, but it was freaking delicious so I wouldn't change a thing if I make this again)

1 1/2 cups sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1 cup buttermilk, room temperature

1 teaspoon baking soda

1 teaspoon white vinegar

Butter and flour your cake pans and set aside. Preheat your oven to 350 degrees F.

In a large bowl sift the flour, baking powder, and salt. In a small bowl, mix the food coloring and cocoa powder until completely incorporated. Set aside.

In a stand mixer (or using a hand mixer) cream the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, and beat until thoroughly combined, being sure to scrape down the sides. Add the vanilla and the red food coloring-cocoa mixture and beat well to combine. Add 1/3 of the flour mixture, beat on medium speed until combined, then add 1/2 of the buttermilk, and beat until incorporated. Add another 1/3 of the flour, beat well, then the other half of the buttermilk, scraping down the sides after each addition. Finish with the last 1/3 of the flour mixture and beat until just combined.

In a small bowl, mix the vinegar and baking soda, and immediately add to batter. Mix on high speed for just a few seconds until evenly dispersed, and pour right away into cake pans or lined cupcake pans.

Bake 2 9-inch cakes for about 40 minutes, (less time if you are going with thinner layers, and about 20-25 minutes for the cupcakes) or until a toothpick inserted into the middle comes out clean. Let cool completely before frosting.

For the Frosting:

I made a double batch of this frosting and had enough to generously frost a three layer cake and pipe a good amount onto 12 cupcakes, with some leftover.

16 ounces cream cheese, softened

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla extract

2 1/2 cups confectioners sugar

pinch of salt

In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated. Gradually add the sugar, and beat until light and fluffy, about 3-4 minutes.

Frost the cake however you fancy, or spread/pipe onto cupcakes. Someday when I get really good at frosting cakes, I will put a step by step tutorial on here. Someday...

I will say though, that I think the best part of making a multi-layer cake, is having to cut the domed tops off each layer so that they lay flat. You then have an excuse to eat cake scraps all afternoon. We wouldn't want them to go to waste now would we?