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.

In Good Company

Dear Chase:

It is Saturday night and we are on our way back from picking up sushi at our favorite spot, Enoshima's in the Marina when I saw this new cupcake store called "Susie Cakes". I have never heard of them before so of course, I made a pit stop to see what it was all about. As I walked in the first thing I noticed were the head wraps that all the employees were wearing. I thought it was very original and super cute....it reminded me of the "I love Lucy" era. Next, I noticed that  I was surrounded by 8 layered cakes in flavors such as, red velvet, coconut creme and double chocolate fudge, not to mention the variety of cupcakes they had too. You know there are so many cupcakes places in San Francisco from Kara's Cupcakes to That Takes the Cake to now Susie Cakes. I have to admit that I have tried them all and yet I don't really have a favorite place because they are all good in their own way. I love the carrot cupcake from "Kara's", the red velvet from "That Take the Cake" and the mocha cupcake from "Susie Cakes" (pictured above). The baker in me always feels that I can make it too, so why buy it. But at the same time I also believe it is important to taste other people's food as it may inspire your baking in other ways as well. If I had to pick one cupcake flavor that I enjoy making the most and the one that gives me the greatest reviews....that would have to be my chocolate cupcake with either a vanilla cream cheese frosting or  a dark or white chocolate frosting. Now....all this cupcake talk is giving me a craving, not for chocolate but more like a vanilla cupcake with a vanilla bean frosting. Stay tuned....

The Quest for the Perfect Brownie.....take two

Dear Chase:

Another week begins and as I look back at my two days worth of grocery shopping, dry cleaning, laundry (lots of laundry), cleaning the entire house and cooking for our family.... I would have to say that making these brownies was definitely one of the highlights of the weekend! Last week I tried to make the perfect brownie but it was a challenge using the recipe that I had on hand. The first and second batch that I made a week ago turned out thick and cakey, not the texture you would want in a brownie but the flavors were good. In baking we always strive for perfection and if it isn't 100% perfect...then we keep trying until we get it right. So, I decided to do some research and take bits and pieces from the original recipe and change a few of the ingredients and techniques.  In my mind, the perfect brownie is not too thick, chewy and moist and definitely not cakey. The brownies you see in the above picture is a cross between a chewy cookie and a moist flourless chocolate cake. Add a drizzle of caramel sauce and a dopple of whipped cream and you have yourself the ultimate chocolate brownie. But of course, the palette is very subjective so try these out and you be the judge.



Here is the recipe to make your own perfect little brownies:

1/2 cup Flour
1/4 tsp Baking Powder
1/8 tsp Sea Salt
1/3 cup Dutch Cocoa Powder
1/2 cup Unsalted Butter
2 Large Eggs
1 cup Organic Cane Sugar


Directions:

Add flour, salt, baking powder and cocoa in a small bowl, whisk together and set aside. Take a medium sauce pan and melt the butter on a med-low heat, about 2 minutes. Remove from heat and slowly add in sugar using a whisk for about 1 minute until combined. Next add egg, one at a time until completely blended. Add 1/2 of the flour mixture using a whisk and blend until combines, then add the remaining flour until fully combined but do not over mix. The brownie batter should be very thicker in consistency. Pour into a square baking pan and spread evenly. Bake at 350 degrees for 20 minute, do not over cook. Cool completely and then add caramel and whip cream as desired.