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.