There is always room for dessert!

Dear Chase:

I can't even begin to tell you how many times a day I think about having something sweet and most of the time, it is right before I am about to have my next meal. I usually always have something sweet with my morning coffee but when it comes to lunch and dinner, I actually plan the sweet part before I even think about the savory part. I don't really know where I got my sweet tooth from...but I have a feeling it is from your grandfather. He is such a sweets lover and I must say.... like father...like daughter. I am hoping with all this baking I do weekly, you will appreciate the art of baking as much as I do. Desserts are my sweet endings to every meal and if the ending isn't good.....well, it would just feel like something was missing. So, in the effort of not letting such a thing happen..."I always save some room for dessert". My latest baking challenge was to prepare my dear mother in law a dessert she could present to her friends for a dinner she was hosting. I decided to make her cream puffs and fill them with a sweet pastry creme, drizzle them with caramel and chocolate sauce and then topped them off with roasted almonds. Such an easy but elegant dessert to make for any occasion.

Sweet Condiments

Dear Chase:

When I think back at my time in Las Vegas and working along side some of the worlds greatest pastry chefs, I think about all the tips and techniques that I have picked upthrough the years and how I can best use them in my baking today. One of the pastry chefs at the Bellagio once told me, the easiest way to make a dessert go from good to amazing, is to pair it with the perfect condiment. When we think of savory foods and the condiments that go with them, I think of ketchup with fries, mustard with corn dogs, salsa with chips and so on. Condiments simply makes good foods taste better! So, in this blog I wanted to show you how I make my desserts go from good to great. The best sweet condiments and quite honestly my baking staples are homemade caramel sauce, flavored chocolate sauce, fresh whipped cream and lastly, fresh fruit sauces. (My Personal favorite is a blueberry sauce over lemon pound cake, hmmmm)

Today, I am going to show you how to make caramel sauce that can be used over ice cream, cakes, cookies or whatever your little heart desires.


To start, you will need a bottom heavy pan that heats evenly, a wooden spoon, and a heat proof container to store the warm caramel.

Ingredients:

1 C. White Sugar
1Tbsp. Unsalted Butter, room temperture
1/2 c. Heavy Cream

Next, turn the heat to medium and spread the sugar evenly onto the pan. Do not stir. Let the sugar melt and start the crystallization process, it will take 5-7 minutes. Once the sugar melts, it will turn into a dark amber color at which point you can remove the pan from the heat and allow it to cool for a bit. Once the sugar cools, add the butter until melted.
Transfer caramel into heat proof container and store. Caramel stays fresh for up to 3 weeks but I'm sure it won't last that long:)

Cookie Jar

Dear Chase:

It seems like we have been celebrating so many BIRTHDAYS this month...from friends to families and everybody else in between. Though, I must confess that I have been enjoying the opportunity to bake my little treats to honor those special moments. But this time around we will be celebrating your favorite little cousin's special day...Miki's is turning TWO! We are going to bake her enough cookies to not only fill her guests but it will fill up her cookie jar at home as well. I cannot express how comforting it is to have the aroma of fresh cookies baking in the oven and with the holidays just around the corner, I will be spending alot more time in the kitchen....luckily it is my favorite room in the house! So, what kind of cookies will we be making you ask?

I have decided to make the classic and beloved chocolate chip cookies but this time, I will be using mini-sized chocolate chips and lots of them. I will also be making molasses spice cookies and the most requested cookie of them all....the Snicker Doodle. I usually like to make the cookie doughs the night before and bake them the day of the event. I find that the dough actually works better the next day ....once the dough has a chance to settle in the fridge. I will post the finished product after the party!

Make a Wish!

Dear Chase:

Yesterday we celebrated daddy's Birthday and the day before that we celebrated Avonlea's Birthday. So many joys and good times this weekend not to mention the many warm wishes that went out for them as well. As one of my gifts to the both of them...I decided to make a few batches of my chocolate ganche cupcakes with a peppermint candy on top. This is truly a cupcake for all of the chocolate lovers out there. I start off with a dark, rich and moist chocolate cupcake and then it is topped off with a rich, twice dipped chocolate glaze. How good is that! Everybody complimented me on the cupcakes as to how moist and just how crazy good they are. It was such an amazing feeling to see so many people enjoying them. It just propels me to bake more and more...as well as continue to create more delicious cupcakes to share. It is funny how all of the guests we hinting that I should open my own cupcake store ....and there have been many moments when  I am baking in our kitchen and I think about starting my own business or at least a website to do online orders. What do you think Chase? We should really think about this idea for the next month or so and who knows...next year may be the year to start our own cupcake story.

Profiteroles Please!

Dear Chase:

The picture above is what we will be having for dessert tonight. It is a special occasion (my sister-in-laws Birthday) plus the family decided to have an informal dinner so I thought a decadent dessert would fit the bill. What is it you ask?  The above picture is that of a profiterole, a popular choux pastry. Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. A profiterole normally has a filling of whipped cream or pastry cream but in the US and France, ice cream or a whipped cream containing alcohol may be used as well. I like to add Amaretto to my cream filling as well as coffee ice cream in favor of vanilla. Both are super delicious but I find that coffee ice cream compliments the chocolate sauce so perfectly. I decided to make these on the fly last night as I was washing dishes and getting ready to call it a night. It is funny how last minute baking stunts turn out some of the best desserts. This recipe is very easy to make....probably one of the easiest desserts I've ever made. Follow the recipe, add your own fillings and enjoy!

Ingredients:

1 c. All Purpose Flour
1 1/4 c. Whole Milk
1/2 c. Butter, melted
1/4 tsp. Sea Salt
4 Eggs
(Vanilla Ice Cream, Roasted Almonds, Chocolate Sauce)

Directions:

In a medium saucepan, melt together butter, milk and salt. Bring to a simmer but not to a boil and add the flour (sifted). Stirring constantly until the flour and milk mixture form a dough. Continue to stir for 2 minutes on low heat until the dough is well mixed and coats the bottom of the pan. Proceed to place the hot dough in the food processor and mix in (4) large eggs until combined. Do not over mix. You should get a thick paste-like dough. Scoop dough into pastry bag with tip of choice and form 1.5 inch circles to your desired shape. Bake in a 400 degree oven for 18-20mins. Be sure to turn the tray after 15 mins to prevent the puffs from burning.

Once the puffs are done, allow to cool for 20 mins. Cut in half, place filling or ice cream in the center and fold over the top. Drizzle with chocolate sauce and almonds.

Fiber Up!

Dear Chase:

I would have to say that my newest obsession among all my other obsessions is that of the bran muffin. Why bran muffins you ask? Well, I have always been a fan of muffins, breads, cookies and just all things that are not so diet friendly. So, I decided to make my own version of a healthy, high in fiber kind of muffin. I needed something that I would enjoy eating everyday and that is actually good for me.  I have always known of the benefits of fiber but I did shy away from muffins of any kind due to the high carb factor. But now that I have this great bran muffin recipe that gives me a substantial dose of heart healthy fiber along the indulgence of having a perfectly sized muffin. Most muffins that you can purchase in a bakery are just too big and just full of unnecessary calories.  Just so you know Chase, fiber is a key element that everybody should have in their diet and it can be challenging trying to incorporate it on a regular basis. I am constantly looking for ways to better my health...from my weekly yoga sessions to my daily intake of water to making sure our family gets enough fruits and vegetables everyday. So..in order to keep the fiber, carbs and calories in check...I give you my version of a bran muffin.

Preheat oven 375 degrees and bake muffins for about 15-18 minutes

1 1/2 cups Oat or Wheat Bran
1 c. Buttermilk
1/2 c. Canola Oil
1 Egg
1/2 c. Dark Brown Sugar
1 tsp. Vanilla Extract
1tsp. Honey
1 tsp. Molasses
1 c. Flour
1tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Raisins


Directions:


In a separate bowl, whisk together flour, baking powder, baking soda and salt...set aside. Place oat or wheat bran in a bowl with buttermilk and let soak for 5 minutes. (This allows the bran to soften up a bit before mixing). Next, whisk together egg, sugar, vanilla extract and oil then add in the oat bran mixture. Make sure to fully incorporate all the moist ingredients. Lastly, add the flour mixture and then the raisins. Divide evenly in a muffin pan with lined baking cups and bake for 15-18 minutes.

Trick or Treat

Such an interesting wedding cake!

Dear Chase:

I was surfing the Internet last night as I always do once you have fallen asleep. I find it to be the best time to collect my thoughts, research recipes and come up with creative things to make for the upcoming holiday season. So, I came across this very unusual wedding cake that was themed for a Halloween wedding. I don't know many people who would get married on Halloween but nonetheless the cake was very interesting and super creative. It is Halloween this weekend and we are going to go trick or treating for the first time as a family. I think we may go visit a couple pumpkin patches in the neighborhood if the weather permits. This is your 2nd Halloween Chase and this time around you will be wearing a super fun costume along with all your other little cousins. This year I thought it would be fun to dress up and parade around as the all American classic hamburger. You look so adorable and awfully delicious at the same time...ha!  I don't normally dress up for Halloween myself but I do celebrate it in my own way. When I was your age, my parents would bake dozens and dozens of cookies to pass out instead of the traditional candies that you would normally expect. One of our family bakeries was located in a mall and we would give out mini cookies bites to all the little kiddies. We were actually the most popular store....I remember how all the children and adults alike would come back for seconds and sometimes thirds :) I won't be doing that this year but I will be making pumpkin cupcakes with a honey vanilla frosting in honor of this festive holiday. Not that I need another reason to bake something but I do enjoy it so much that I really do take advantage of every opportunity... ;)

A Pinch of Salt

 

Dear Chase:


I just devoured two chocolate ganache cupcakes for breakfast and you can be sure I will be having another one for dessert tonight :) I have been waiting and waiting for an occasion to make these super light and super rich chocolate sea salt cupcakes. I really like how light this cake is and how it turns out perfectly every time. I usually pair this cupcake with my classic vanilla cream cheese frosting but this time, I decided to make it with double the chocolate for double the flavor. This might seem like a simple chocolate cupcake to you but you must know that there are many depths of flavors to it. Let's start off with the rich chocolate dutch cocoa to the instant coffee granules that make any chocolate taste...well more chocolaty, to the mexican vanilla extract that adds a bit of floral aroma to the glaze. Lastly, I like to top it off with a sprinkle of Maldon Sea Salt, which adds the interesting combination of sweet and salty. I have always loved those two flavors together and it all started with the sweet and salty popcorn that I still stock in our cabinets for movie nights. I thought...why not bring that idea onto my cupcakes and have the best of both worlds. So...here is my new favorite cupcake flavor...take your favorite cupcake and add a few sea salt flakes and give the sweet and salty combo a try.....

Sweet Spots!

Dear Chase:

By now you know that your mommy has a love for all things sweet but I do fancy many different kinds of desserts other than the ones that I make myself....ha! For example, frozen yogurt that is all the craze right now. Much like the Starbucks that we have come to know and see on every street corner....yogurt shops and cupcakeries are definitely making their mark right along all the other trendy eateries and hang out spots for patrons of all ages. There are so many different concepts, themes, flavors and toppings with each store you see. I was hard pressed to pick a favorite but I did. I had the pleasure of trying out a few, check them out below.

Yogurtouille in San Mateo

I really liked this place but it is a bit far for me to travel to regularly plus they don't always have the strawberry flavor....my favorite :)

Yogurtland in Las Vegas

This is definitely my Go-To yogurt spot whenever I am in Las Vegas or LA. They have the best selection of flavors from
blueberry, oreo and pistachio to the coconut. This is hands down the best place to enjoy some deliciously refreshing yogurt, plus they have every possible topping you can imagine!

Yoppi in downtown, San Francisco

Yoppi is good as well but not as good as Yogurtland. I do visit this place about one week to get my yogurt fix. I find the yogurt here to be more icy in texture and the yogurt at Yogurtland is more creamy and less sweet.








In conclusion, I would highly recommend Yogurtland to anyone has one in their respective city and give it a try. You will be please and somewhat addicted...like me :)

Pound for Pound

Dear Chase:

As you are taking your routine nap at 10:30am, I am once again jotting down ideas and researching new recipes to try. I find that is the best time for me to think and ultimately get inspired to bake.The great thing about baking, is there are so many variables and so many ways to make them your own; it is so easy to get more creative with all the flavor combination's. Last week I made a lemon pound cake for a family gathering and this week I decided to make toasted coconut with a sprinkling of fresh roasted almonds on top. I get most of my inspiration from reading varies cookbooks, cooking shows but most of all from my mother...the ultimate baker. When I was a little girl, would watch my mom bake at 5am every morning and I thought to myself; I would not want to be a baker when I grow up. You have to wake up so early and there is a lot of work involved with making so many different types of pastries. Not to mention the stacks of dishes that must be washed once the little goodies are in the oven. Little did I know that when I grow up and really figure out what I like to do versus what I love to do.... I can now see why my mother would get up so early to make all those pastries. She loves to bake, she loved the store and she was happy to do it everyday. It is funny...when I am baking, I never watch the clock, get hungry or even get tired for the most part...I just keep baking until there is either no flour left in the jar or I have made everything I set out to make that night. :) Your father thinks I am a bit obsessed and he is probably right, ha! It make me happy so why not do what make you happy! I encourage everyone to do what they love to do and whatever make them happy.

So, in the next coming weeks, I will be make a few other flavors, such as raisin glaze, chocolate walnut and cream cheese filled. I will let you know how it turns out.

Lemon Please!

Dear Chase:

This weekend was unlike any other weekend in the past few months. I did my usual list of To-Do's....grocery shopping, cleaning the house and just getting everything organized for the new week. This particular Sunday...your daddy asked me to make two of my super delicious lemon pound cake for his two co-workers to enjoy. I thought it was such a nice idea and sweet gesture so I happily agreed to make them. Not to mention the fact that your daddy doesn't normally eat sweets that isn't in powder form...ha! I was just amazed that he like it so much that he requested an order for his friends. You know me Chase, I love to bake and to know that others enjoy my baking just as much. It is funny how when you bake as much as I do, I rarely desire to eat my own goodies; except to taste test for quality control. The best thing about this lemon cake is that there is no butter and yet it is still so moist and fluffy, with a burst of lemon flavor. When baking, I normally opt to use either sour cream or whole milk yogurt to give the cake a moist and rich consistency without adding additional fats to it. In this case, I use both. You know...I would normally share my recipe with all my family, friends and fellow blogger's but I think I will keep this one for myself ...at least until I get a special request for the recipe. As for future inspiration...I do believe there is a lemon cupcake with a vanilla frosting on the horizon Chase, what do you think?

An Apple A Day




















Dear Chase:


You know the old saying Chase....."An apple a day keeps the doctor away". I am not a big fan of apples but I will agree they are very healthy and very important to a proper and well-balanced diet. I find other creative ways to eat this staple fruit and that usually entails baking of some sort. We are having an early family dinner for this week in honor of your auntie Monica, who is in town for the weekend. This was also and good time to get together with the rest of the extended family. As busy as we all are in our day to day lives, we do feel it is important to get together, touch base and just see one another as much as time will allow. I normally make some sort of dessert to contribute to the dinner menu and this time is no different. I decided to make a super yummy and light dessert to temp the palette and satisfy every bodies sweet tooth. The comfort desserts of all comfort desserts...the apple crisp. It is a great alternative to an apple pie but still just as flavorful and decadent. This apple crisp is full of hearty apples, a mix of varies spices and a crunchy oatmeal crumble to top it off.

Streusel me this...



Sweet blueberries with a crunchy cinnamon streusel on top!



Dear Chase:

I've noticed lately that I have been making a lot of chocolate goodies...from your birthday party to other friends birthday parties. There were endless amounts of chocolate cupcakes, whoppie pies and chocolate chip cookies. I mean I like chocolate as much as the next gal but there are so many other desserts that are just as tasty and easy to make. One of them being this blueberry crumb cake you see in picture above. So last night, I was digging around our freezer and found some frozen berries that would be perfect for this light and flavorful cake. This particular cake is very light and flavorful when you have the cinnamon and nutmeg infused streusel on top. Streusel- is a German term, meaning something scattered or sprinkled on top. The topping is usually made up of butter, flour, sugar and various spices; then sprinkled on top of muffins, cakes and even baked fruits. There are many other spices you can use in streusel but I like to use cinnamon and nutmeg as well as organic sugar cane sugar.

Here is the recipe, give it a try and enjoy!

1/2 c. Unsalted Butter, softened
2/3 c. Sugar
3 Eggs
1tsp Lemon Zest
1/3 c. Sour Cream
1 tsp Vanilla Extract
1 1/4 c. All Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 cup Blueberries (Fresh or Frozen)

Streusel Topping:
1/2 c. Butter
1/3 c. Sugar
1/4 c. Light Brown Sugar
1 tsp Cinnamon
1 tsp Nutmeg
1 c. All Purpose Flour

Directions:

Mix butter and sugar in an electric mixer until light and fluffy. (about 2 minutes). Then add eggs one at a time and mix until fully combined. Next, add lemon zest, sour cream and vanilla and mix until blended. Then, take all your dry ingredients and sift them together (flour, baking powder and baking soda). On low speed add your flour mixture into your egg mixture just until the flour is combined. Do not over mix or your cake will come out tough and dense. Make sure your butter and eggs are at room temperature ..as this will make all the difference in how light your cake will turn out. Then fold in your blueberries.

Streusel part: Take 1/2 c. Butter and melt it down, let cool. Then, take your sugar, cinnamon, nutmeg and flour, add melted butter and mix well. The mixture should start to form a crumble and just sprinkle it on top of your cake.

Bake at 350 degrees for 40-45 minutes. It is that easy.... :)



















New Moon

Mommy didn't make these but they look delish!

Dear Chase:

Every year on the 15th day of the 8th month of the lunar calendar, when the moon is at its maximum brightness for the entire year, the Chinese celebrate "zhong qiu jie." My mom use to tell me this story of the moon fairy living in a crystal palace, who comes out to dance on the moon's shadowed surface. The legend surrounding the "lady living in the moon" dates back to ancient times, to a day when ten suns appeared at once in the sky. The Emperor ordered a famous archer to shoot down the nine extra suns. Once the task was accomplished, Goddess of Western Heaven rewarded the archer with a pill that would make him immortal. However, his wife found the pill, took it, and was banished to the moon as a result. Legend says that her beauty is greatest on the day of the Moon festival. There are so many stories and tales that you will hear as you grow up and you can choose the one that resonates with you the most. This story has always made me felt magical and wondrous compared to other tales that I heard of throughout my childhood. Fiction or not...if the thought makes you feel good and you believe it to be true...then it will be in your heart.

Today, we celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Not to mention moon cakes. While baked goods are a common feature at most Chinese celebrations, moon cakes are inextricably linked with the Moon festival. One type of traditional moon cake is filled with lotus seed paste and some others are filled with red bean or an array nuts. I personally like the lotus seed paste but without the egg yolk. It has the perfect texture and sweetness, that makes these cakes pretty hard to resist.


My family tends to celebrate this day with a nice family dinner and a slice of moon cake for dessert.  The New Moon is also a time when I reflect on the year so far and to think of all the positive things that I want towish upon those around me. I look forward to this night every year. It is sort of a new beginning for me before we actually reach the New Year. Last night, I looked outside our window in search of the bright and beautiful moon but I couldn't see it beyond the fog and yet I knew it was there. So, I collected my thoughts, had a small piece of moon cake (very yummy) and made a wish!

The Next Steps....

Dear Chase:


Countdown...we are officially 5 days away from celebrating your one year milestone. I can't even begin to tell you what a journey it has been for your daddy and I and how happy I am that this day is just around the corner. You are an amazing little baby and we are just so proud of you. You know....people always say that the first year will just fly by and before you know it; they will be walking and talking. As much as I want to hold you in my arms for as long as I can, I know that the day will come when you will be waving at me from a distance rather than pulling yourself up to tug at my knees. The selfish side of me wants you to always need me and come to me for anything and everything but with each passing day and with every new skill you learn; you will come to need me less and less. However, the non-selfish side of me wants you to learn and accomplish as much as your little heart desires and the more you learn the better I feel about myself as a parent. I remember the very first time you held your own bottle or started to feed yourself those little Gerber crackers, I started to feel the dependence shift a bit and it is only going to continue to shift as you get older. I guess I am trying to say that I love you so much and I miss every part of you that changes everyday. The next phase is the walking and talking part and I wonder what you first words will be? The classis Ma-ma or Da-da or will it be something totally orginal? As I said your party is in a few days and we have been working hard at putting everything together. You won't remember that day but just know that we made it so very special and one day I will show you pictures of when you blew out your first candle.


Love,
Mommy :)

Seattle- 2nd Best!

Gorge, Gorge, Gorgeous!!!

Dear Chase:

As I unpack our bags and reflect on our recent family vacation/wedding, I am once again reminded of the pleasant and short plane rides, the comfort of our accommodations, the joy of another family reunion to the many memories that I will forever cherish of all the new experiences we had in the mere 3 days that we were in Seattle. We were definitely the tourists last weekend and as I look back on the different parts of Seattle that we visited, I would have to say that Pike's Market was the most enjoyable and most highly recommended by friends and other family members. They had everything from the original "Starbucks", to several different artisan bakeries, to their fresh seafood, fruit and vegetable stands to the largest flowers selection that I had ever seen. The most beautiful bouquets you can imagine and all for a mere $5-10 dollars each. I was so impressed and taken away by the colors, price and selection of each picture perfect arrangement....check out the picture below and you will be too. Next, there was the hotel that we all stayed in. Normally, I do not  consider myself a hotel expert by any means but I do know good service from not so good service but I can honestly say that I do not have a single bad thing to say about "Marriott Residence Inn". To my total surprise, this hotel was not only clean and accommodating but they exceeded every single one of my expectations. Let me give you an example, when I called down to ask for more towels, they delivered right away, they serviced our room by request only and the complimentary breakfast every morning was a very nice touch. And...I don't mean just coffee and muffins with some fruit on the side. I am talking about a full on breakfast of eggs, sausage, hash browns, french toast, pancakes, waffles, fruit, yogurt and an assortment of pastries and cereals.I could go on and on about the selection but let's move onto the next impressive act. On my last day at the hotel, I was enjoying breakfast with you and I suddenly realized I didn't have enough zip lock bags to carry all my make-up on the plane. I asked around to see if any of our family members had an extra one to spare but sadly no one did. Your daddy suggested I ask the front desk to see if they had any to spare, I was skeptical but nonetheless desperate. I remember telling your dad that if they had complimentary baggies for me to take then I would have to mention them in my blog. I'm sure you know what happened next because here I am commending their level of service and yes, the front desk agent happily gave me (4) baggies to take with me...now that is exceptional service from an unexpected hotel. At that moment started to change my once solid perspective of what really constitutes a five star hotel. Most places would charge for all of the amenities we received but the hotel took care of us just for being their guests. I will now be on the search for future "Residence Inns" as we continue our travels as a family in the months and years to come.

As the last day approaches and we have toured as much of the city as our time will allow, we give a rating of how we feel about the city of Seattle. I would have to say that I enjoyed Seattle very much but more so because of the company and our reason for being in there. However, I do find many things about Seattle very comparable to San Francisco, such as the weather, the culture, the attractions are all somewhat similar to San Francisco but on a smaller scale. Seattle is a foodie town with much to see and do as well as a city of fashion forward trends and designers. Although Seattle may not be the city people think of first but it definitely comes in at second place.

Lastly, I do find it not only a joy but my job to search high and low for a cupcake place that represents that city. In Seattle, I would have to say the search ended at "Wink Cupcakes" in Queen Anne. A very cozy little neigborhood in Seattle. The cupcake store is relatively new but their take on cupcakes are pretty darn tasty. I had the jumbo red velvet and the chocolate Oreo cup. They were both delicious but I am partial to chocolate so the Oreo cup was my favorite. It was a classic chocolate cake with a light but flavorful Oreo vanilla frosting.

The store front of Wink Cupcakes.

A delicious display of Wink Cupcakes...the Oreo one is my favorite

                     

My favorite arrangement that day, great fall colors.

The Remix...

Dear Chase:


As you may or may not have noticed, I have been working overtime on my vanilla cake recipe and it goes to show that 3 times is a charm. The first time the cake came out super dense with an intense vanilla flavor but not anything I would want to serve. The second batch was better but still not as light and cake-like as I had hoped but then the 3rd time, I changed one of the ingredients and added one more so now I can now proudly say, I've done it! The perfect vanilla cupcake in taste, flavor and texture and the frosting...OH my the frosting. (so so good!) The cupcake pictured above is the remix of the vanilla cake my mom use to make me but hers was a bit lighter and more spongy than cakey. I like my cupcakes similar to the box style cakes such as Duncan Hines or Betty Crocker but at the same time...even though it is easy and taste pretty good, I cannot bring myself to bake a cake from a box when making it from scratch taste 100% better in my cookbook. So, Chase I will be making 4 dozen of these cupcakes for your birthday party and hopefully all your guests will enjoy them as I have. You know I have been baking for quite some time now but I have never been able to fully share them with you. But in about 2 weeks, you will get a taste of your first cupcake. Baby's first sugar is what people say but the fact that I baked it...makes it all the more sweeter for me :)

The Art of Balloons

Mike Ianneo's (Balloon Artist Expert)- championship masterpiece.

Dear Chase:


Your "1" year old Birthday is just around the corner and your daddy and I have been working diligently on planning your very special day. I had so many ideas from a super hero theme party, to renting out a children museum in San Mateo, to hosting a BBQ in Golden Gate Park. There were just so many ideas bouncing around for the past two months but since I couldn't decide on your theme; your super efficient daddy made the decision for the both of us. He suggested having the party at your grandmother's house and just making it a great day full of games, gifts, prizes, lots of food and sweets to share with family and close friends. Now with the idea firmly in place, my hunt for the perfect decorations begins along with the dessert menu and main theme for the food. It is officially 3 weeks until the big day and the part that I am most excited about is the balloon decorations. I searched high and low for the perfect decorations that would act as a party favor as well as a theme/decoration piece. I finally found this balloon artist who is not only an expert at what he does but he gave me the deal of the century, his name is Mike Ianneo. His credentials include making the balloons for the movie, "Patch Adams" and traveling to Japan every year to perform his balloon shows. He also won first place at the International Balloon artist convention for his original Mickey Mouse design and he has a kid's balloon kit book available at every book store in the country. He is an expert at what he does and he has been entertaining kids in the Bay Area for a very long time. I feel very lucky to have stumbled upon him. The deal is in place, the delivery date is set and there will be (20) amazing balloons resembling characters such as Nemo, Lighting McQueen, Beauty and the Beast and much much more, displayed all around the house. I wanted the guests to walk in and feel as if they are visiting a toy store...Chase's Toy Store. It will be a magical day for all of us, especially me. It is the day you were born Chase, and quite honestly the happiest and most memorable day of my life. You are everything I hoped you would be and so much more. I look forward to many more birthdays to come ...so take a deep breathe Chase, make a wish and blow out your first candle :)

Test Kitchen

A work in progress....but I still ate two :)

Dear Chase:

As you continue to grow up, you will learn that there are so many times in your life that trial and error will be the way you not only learn but get better at whatever it is you are doing. This the perfect example to show you how trial and error along with persistence will give you the results you wish to achieve. I have been working on my classic vanilla cupcake recipe for some time now and with the help from my mom (your grandma)...I have managed to come up with a recipe that if it works; will be my go-to recipe for vanilla cake. My goal is to make a vanilla cupcake that is full of vanilla flavor but not overwhelming, moist but not too heavy. Most of the vanilla cupcakes that I have had in the past are very thick, dense and sad to say very dry. The most difficult part of making a vanilla cupcake is the moist factor and to be sure you do not over mix or the cake will turn out hard and dense. I am hoping this recipe will have the taste of a pound cake but much much lighter. That is the beauty of baking...you can try one recipe and if it doesn't come out the way you like it, then you can either change the ingredients and try again until you get it right. Wouldn't life be easier if we could redo all our mistakes that didn't turn out as planned. But life is more complicated and most of the time you only get one chance. So, remember Chase... always do everything as if it was your only shot and do it well. Certain things in life only happen once or not at all. Embrace those moments, take advantage of lucky moments and make the best of every single opportunity you are given. Now, as for my cupcakes...they are very yummy with just the right amount of vanilla flavor but I still have a few changes to make in this recipe but with a new ingredient. Stay tuned for my newest version on a classic.

Tuxedo

Dear Chase:


Wedding season has arrived and there will be quite a few that we will be attending in the next couple of months. What does that mean for you? That means getting dressed up in your finest white onsie, a nicely pressed button-down shirt with some slim fitting grey chinos and a pair of comfortable socks from your Trumpette collection. Daddy and I will be wearing whatever we have that matches your outfit ....because after all, it is all about you :) But seriously, wedding season is upon us and I am so very happy for all of our family and friends who are about to take that step toward total commitment and utter bliss (provided you have the right person on your arm as you say your well rehearsed "I do's"). I am once again inspired to do what I love to do most, bake, bake and bake some more. This week we are going shopping for a tuxedo type jacket for you to wear over your well chosen ensemble. You know, there are so many components that go into planning a wedding from the flowers, to the music, to the colors and theme to the food and of course the wedding cake. (my favorite part). The last wedding we attended the bride and groom chose a to have red velvet cupcakes instead of the traditional wedding cake. That was the first time I had red velvet cake at a wedding let alone in cupcake form. I thought it was very risky but modern being that most of the guests are from another generation and probably never even had red velvet cake before. Nonetheless it was delicious and I could tell by the smile on everyone's face as I was on my second one, that they enjoyed it as much as I did.  As a tribute to all the weddings on our upcoming calendar, I will make a classic vanilla cupcake with a vanilla bean frosting. The perfect representation of the beauty and elegance of each and every wedding we will be attending....to all the happy couples!!!

A New Dress a Day!

Dear Chase:


I was looking through my Yahoo reader when I came across this article about a woman by the name of Marisa Lynch, who takes an old dress each day and completely transforms them from what was once too big or ugly... to a beautiful and very modern dress and all for a $1. How is that possible, I thought and how would those dresses look? Well, to my total surprise and complete amazement; I found myself not only admiring the total transformation of a dress that can I can only describe as a bed sheet to what I now see as a similar version of a dress that I would find in my own closet...but I certainly didn't pay $1 for mine. This is definitely a woman that has the skills and creativity as well the savvy nature to be so inventive and cost effective at the same time. I found myself going through her entire blog shopping through her closet and just loving so many of the dresses that she created. In such hard economic times, it is so refreshing and fun to see someone take the skills that they have, inspire others...all the while building a very enviable closet too. I mean our blog is about baking and motherhood and just my thoughts in general but our fellow blogger Marisa, has definitely inspired me and others, that it doesn't take alot to build your ideal empire. Whether it is cupcakes or dresses...do what you love and all the rest will take their place.


Here are two of my favorite pieces that Marisa made:

How adorable is the print of this dress. The skinny belt is a super nice touch! Love it!




  

Cupcakes - Trend or Here to Stay?

Dear Chase:

Nothing puts a smile on my face or makes a special day even more special than to have a dozen cupcakes waiting for me to devour. As the cupcake trend continues on, one wonders if it is here to stay or will it inevitably get caught up in the economic bubble that will make it a thing of the past. As of right now, I think the love of cupcakes from young children to adults like myself will continue to fuel this once nostalgic concept of box style classroom cupcakes to high quality ingredients and a personalized touch that you can't get from any ordinary cake. People are buying cupcakes for birthday parties, as housewarming gifts to replacing the traditional wedding cake with a tier of personalized cupcakes. There is something so tempting about those perfect little cakes that are customized and decorated according to each individual person's taste and for a mere $3 each. There is an array of flavors to choose from, such as chocolate, vanilla, coconut and red velvet but let’s not forget the variety of frostings they are paired with as well.  Miniature luxuries is what I like to call them. I believe the cupcakeries will always have a niche and much like the Starbucks and Peet's Coffee houses all over town, the cupcake craze is no different. We will all find the one place that make our cakes the way we like them. However, I do feel that the cupcake flavors  have gotten a bit outrageous with such unique combinations…like the bacon topped maple ones to the tri-flavored cupcakes (chocolate, strawberry and vanilla all in one). I like to stick with the classic cupcakes and jazz it up with different flavored frostings. My top (3) cupcake flavors are chocolate with vanilla bean frosting and vanilla with a dark and white chocolate frosting. I will make these cupcakes in my next posting...so stay tuned!

PB Chocolate Time...

 If you love peanut butter, give this recipe a try, delish!

Dear Chase:

Your grandmother hosted a super delicious dinner for the family last night in honor of my birthday and your auntie Jennifer's birthday as well. The theme of the dinner was finger foods, we had everything from sushi to ribs but I think my favorite dish had to be the super cheesy artichoke and jalapeno dip and chips. I don't normally like those types of dips but she did it right and it was so delicious, I had to make an exception. Your grandmother asked me to make a little something to add to the dessert table so I opted to make my peanut butter cookie with a bit of a twist. I added chocolate chips to the cookie dough for a peanut butter cup like flavor. It take a little more time rolling the dough into ball with the chocolate chips as they kept slipping out but it all came together in the end. Everybody enjoyed the cookies and there weren't any leftovers...that only means the cookies were a hit :) I can't wait until the day I can bake cookies for you...I wonder what will be your favorite flavor. Chocolate chip, sugar, oatmeal, molasses spice, or maybe you won't have a favorite and just love them all. Your "1" year birthday is approaching soon and I will be making you a cookie bar featuring my all time favorites. Stay tuned....

Follow this recipe for your own peanut buttery cookies:

Ingredients:

1 1/4 c. All Purpose Flour
3/4 tsp. Baking Soda
1/2 tsp. Salt
1/2 c. Unsalted Butter
1 tbsp. Shortening
1 c. Peanut Butter (I use the all-natural kind)
1tsp. Vanilla Extract
1 c. Brown Sugar
1 Large Egg

Directions:
In a large bowl, cream sugars, butter, and shortening. Add peanut butter, egg, and vanilla. Mix thoroughly.


Combine flour, soda, baking powder, and salt in a medium bowl. Gradually add to peanut butter mixture until completely combined. Cover bowl and chill for 1 hour. Preheat oven to 375 degrees F. Lightly grease cookie sheet(s). Shape dough into 1-inch balls. Place on cookie sheet 3 inches apart. Bake for 10-12 minutes.

 

Mix the dough until fully combined, should have a slightly grainy texture.

I used a fork to make these crisscross indentations on each cookie. Cool for about 5 minutes and enjoy :)

Whoopie Cushion

Dear Chase:

Whoopie pies....what are whoopie pies? I've heard of them during my many travels to numerous bakeries around the Bay Area but I haven't actually tried one until recently. It is an odd name for a dessert but nonetheless very tasty. Apparently, whoopie pies are considered a New England phenomenon. It's like a sandwich, but made with two soft cookies and a super fluffy white filling made up of butter,vanilla and marshmallow creme. They remind me of the little hostess type cakes called "ding dongs" that I loved growing up. I don't really even see those on the shelves of grocery stores anymore so this would be the next closest thing. Whoppie pies are also considered Maine's best known and loved comfort foods. When I think of comfort food, I think of macaroni and cheese, mashed potatoes or chicken pot pie. Since I learned that this is the ultimate comfort food for many Mainer's, I had to give this recipe a try. There are so many different version of this beloved treat from chocolate to pumpkin flavored but I am going to take the traditional chocolate route. Whoopie pies are usually made with shortening but I am going to make this batch with butter because all things taste better with a little parkay in it.

Ingredients:

2 c. All-Purpose Flour

1/2 c.Unsweetened Cocoa Powder

1 1/4 tsp. Baking Soda

1tsp. Sea Salt

1 c. Buttermilk (or you can use whole milk with a tbsp of vinegar)

1tsp. Vanilla Extract

1/2 c. Unsalted Butter

1 c. Dark Brown Sugar

1 Egg

For the Filling:

1/2 c. Unsalted Butter

1 c. Confectioner's Sugar

1 1/2 c. Marshmallow Fluff

1 tsp. Vanilla

Directions:

Preheat oven to 350 degrees

In a small bowl, whisk together the flour, cocoa, baking soda, and salt, set aside. In another small bowl combine milk, vinegar and vanilla (or you can use buttermilk).

Using your mixer beat together the butter and sugar on medium speed until light and fluffy. Add in egg and blend until smooth. Reduce the speed to low and mix in the flour and milk mixture alternating between the two and ending with the flour mixture. Mix until fully combined and scrape down the side of the bowl to make sure all ingredients are incorporated. Next, scoop a small mound onto your cookie scooper and place the batter about 2 inches apart onto parchment lined cookie sheets. Bake for 12 minutes or until the cakes are puffy and spring back when touched. Remove and let cool completely.

Make sure you mix all the ingredients until the cake batter is a bit glossy in texture

I use a cookie scooper to make these mini shaped cakes, you can use any utensil of your choice.

Transfer cakes to a cookie rack and allow to cool completely before filling them with the vanilla marshmallow creme.

Be sure to mix the filling for at least 5 minutes until combined and smooth. 

These mini whoopie pies are very easy to make and with just the right amount of comfort that I needed. Happy Baking!!!

   

 

The Morning After...

  









Dear Chase:

What to do with your leftovers? I get this question a lot from family and friends about what to do with leftover ingredients that you prepared for a specific recipe, such as carrot cake. In this case, I had about 3 cups of carrots leftover so I decided to make some quick and easy carrot-spice muffins for breakfast. As with all special ingredients, I try to plan ahead and think of a couple different recipes that I could make just in case I had any leftovers. Also the coconut milk, you can use the leftovers of that in place of vanilla extract in any recipe or you can make coconut pudding. I ended up making a coconut whipped cream that would be delicious on top of any dessert or in your morning coffee. So, in the effort of being baker savvy and not leaving any ingredients to waste... here is my recipe for my carrot-spice muffins that are super quick and easy to make. 

Ingredients:
2 c. All purpose flour, sifted
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 tsp Cinnamon
1 tsp Nutmeg
1 c. Canola oil
4 Eggs
3 tbsp Coconut milk
3 c. Carrots, grated
3/4 c. Walnuts

Directions:
Coat your muffin pan with non-stick spray and preheat over at 350 degrees.

In a small bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together, set aside. In another bowl, mix together the oil, sugar until creamy and then add in eggs one at a time. Next, add the flour mixture to your egg mixture slowly until batter starts to come together (do not over mix). Lastly, stir in the carrots and walnuts as you continue to scape down the bowl. Divide the batter evenly in the muffin pans and bake for about 25-30 minutes. The muffins will stay fresh in the refridgerator for about a week.

Yes to Carrots

Dear Chase:

In my hand I have the long lost recipe (or so I thought) for our family's version of carrot cake. This recipe has been around for years and I haven't gotten a hold of the exact ingredients until now. It is definitely a different spin on the classic carrot cake that we are all familiar with but nonetheless just as delicious. The classic carrot cake we all know contains cinnamon, raisins, walnuts or pecans and yes carrots, they are all baked together and topped off with a smooth vanilla cream cheese frosting. It is absolutely one of my favorite cake flavors but it still comes in second to this recipe; carrot pudding cake is what I like to call it. What is carrot pudding cake and how does it taste? Is it pudding or is it cake? Those were always the most commonly asked questions whenever our family would make this dessert. I would always tell the doubtful ones to just give it a try and you will be amazed at how the natural sweetness of the carrots makes this cake...or is it pudding? You be the judge....

This is a picture of the carrot pudding before I put it in the oven, I sprinkled a few walnuts on top for texture. Bake it for 35 minutes at 350 degrees or until the tester insert comes out clean.The top of the pudding should be dry with a nicely formed crust.

Ingredients:

1/2 c. All Purpose Flour, sifted

1/4 tsp Sea Salt

1 tsp Baking Powder

1/2 c. Sugar (I like to use organic sugar cane sugar)

1/4 c. Coconut Milk

2 Large Eggs

1 tsp. Vanilla

3 c. Carrots, grated

1/4 c. Walnuts, optional

Directions:

In a small blow mix together the flour, salt and baking powder together and set aside. In another larger bowl mix together the sugar and coconut milk together until creamy, and add in eggs one at a time. Stir in vanilla. Next, stir in the flour mixture in two parts with a whisk just until combined. (do not over mix). Lastly, fold in the carrots and spread evenly into your pan. Sprinkle walnuts on top, if desired.