Twix

Dear Chase:

It seems like forever since I baked my last dessert but all it takes is a birthday party, a gathering of friends and family to bring me right back to the kitchen and become one again with my beloved mixer :) I know you have seen me make this dessert several times in the past months but I have to say that they are just as addictive to make as they are to eat.The best way to describe these decadent little chocolate-caramel tart-lets is to compare them to a candy bar. There are so many different candy bars out there....from almond joy, snickers to butterfinger and kit kat but I have to say my favorite is still  "Twix". The perfect combination of a cookie and candy bar all rolled into one. The secret to this recipe is the homemade caramel sauce that give each tartlet this chewy/moist texture.

For my recipe on this must have treat, you can email me at sweetjoysf.com

Two men and a cake

Dear Chase:

Tonight was one of those perfect evenings....good food, great wine, engaging conversation and a sweet ending that makes a night like this so memorable. You must be wondering what I mean, Chase. Well, to start we haven't had any company over in quite some time and you know how much we love to entertain so we invited over the whole family over to celebrate two very important birthdays. Your grandfather's and Uncle Nelson, two very special men. As always, I was in charge of making the desserts but unlike any other dessert addition, mine was going to be the main attraction..."The Birthday Cake".  I must admit that I did feel a bit of pressure and a little stressed when thinking of what to make. I went through all my recipes and finally decided on a fresh banana cake with a whipped vanilla cream. The picture above is the masterpiece in all its glory, right before we blew out the candles and devoured very last slice. It was such a "hit" that some family members have even requested that I make it again for yet another gathering. You can't get a better compliment than that, so if you are looking for a sure winner...give this recipe a try.

Just a taste!

Dear Chase:

Below you will see the dessert menu that I will be making for your Grandfather and Uncle Nelson's Birthday Celebration this coming week! I am so excited to get back into the kitchen and whip up some delicious treats for everyone to try. Stay tuned.....

 Dinner Dessert Sampler


Ginger Cake
Cream Cheese Vanilla Frosting

Mini Éclairs
Dark Chocolate Glaze

 
Pecan Shortbread
Dusted with Powered Sugar

Vanilla Bean Cheesecake
Cocoa Katifi, and Chantilly Crème

Chocolate Caramel Tartlets
Sea Salt Sprinkle

Taking a Break

Dear Chase:

I know it has been awhile since I have written to you but I will get back on track as the end of January approaches. We all had such a wonderful holiday season with family and friends.....sometimes it can be hard to get back into your normal routine. I do plan on having a decadent dessert party on the weekend of Valentine's Day but until then...I will be make some goodies here and there to share with you. I think my next item on the menu will be homemade coconut marshmallows. Stayed tuned...... YUMMY!

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!