Customize Your Kitchenaid!!

Check out my BEAUTIFUL, ONE OF A KIND, and OUT OF THIS WORLD Kitchenaid Stand Mixer, which was previously just a simple white, but has been transformed by Casey at Headcase Kustom Art to a stunning shade of purple with sparkly metal flake, silver leaf and lavender pinstriping adorned with my blog name.   I am floored by his work and couldn't be happier with how it turned out.  Now and forever I will have a working work of art that I will happily pass down to my future little baker(s).

Paint by Headcase Kustom Art

Paint by Headcase Kustom Art

He works with customers all across the country (USA) and can work with you to create a piece that you will love and cherish for a very reasonable price.  You can check out his other works on his Instagram page or his website or you can contact him directly at headcase_220@yahoo.com

Happy Baking!!
Dani

Honey Graham Cracker Cake with Toasted Meringue Frosting

Honey Graham Cracker Cake
with Toasted Meringue Frosting

If you haven't heard about Food52.com by now, please, let me introduce you to an amazing site for all things sweet and savory.  A real foodie's happy place with articles, recipes and contests.  I often daydream about working there and developing and testing recipes all day, but since their offices are on the other side of the country I guess I will just have to continue to daydream...boo hoo!

Anyways, I digress, recently I found a terrific article by Posie Harwood that made me drool instantly. She discovered an old recipe from Nabisco that used graham crackers in place of AP flour to make a deliciously moist cake that actually tastes just like graham crackers!!  I was so excited and I knew right away I wanted to make a cake reminiscent of campfire s'mores and this is what I came up with and it was so easy! A Honey Graham Cracker cake with Jello Instant Chocolate Pudding filling and toasted Swiss Meringue frosting, which is Sweetapolita's Swiss Meringue Buttercream without the butter...yum!

Graham Cracker Cake

Adapted from Food52.com

·         1/2 cup all-purpose flour

·         1 1/2 cups graham cracker crumbs (from about 20 squares)

·         2 1/2 teaspoons baking powder

·         1/2 cup unsalted butter, softened

·         3/4 cup sugar

·         2 eggs

·         1 teaspoon vanilla extract

·         3/4 cup milk

1.      Preheat oven to 350° F. Grease two 8-inch round cake pans and line the bottoms with parchment.

2.      In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside.

3.      In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy.

4.      Add the eggs, one at a time, beating between each addition.

5.      Mix in the vanilla.

6.      Add the flour mixture and the milk a little bit at a time, alternating between each. Mix thoroughly but be careful not to overbeat.

7.      Divide the batter evenly between your two prepared pans. Bake for about 25 minutes (or until golden brown and starting to pull away from the sides of the pans).

8.      Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely before frosting and assembling.

Honey Graham Cracker Cake Mise en Place

Chocolate Pudding Filling

Adapted from Jello Instant Chocolate Pudding

·         1 - 3.9 oz box Jello Instant Chocolate Pudding

·         2 cups cold milk

1.      Beat together pudding mix and cold milk for about 2 minutes (pudding will be soft set)

2.      Refrigerate until ready to use as filling

     **NOTE: One box makes way more filling than you need so you will have extra for dessert or a sweet snack!

Chocolate Pudding Filling

Swiss Meringue

Adapted from Sweetapolita's Swiss Meringue Buttercream

·        5 large, fresh egg whites (150 g)

·        1 ¼ cups (250 g) sugar

·        2 tsp vanilla

·        Pinch of salt

1.      Wipe the bowl of an electric mixer with a paper towel and lemon juice to remove any trace of grease.  Add egg whites and sugar and simmer over a pot of water (not boiling), whisking constantly, but gently until the temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.  Remove from the heat.

2.      With the whisk attachment of the mixer, begin to whip until the meringue is thick, glossy and the bottom of the bowl feels neutral to the touch (about 10 minutes of whipping).

3.      Add the vanilla and salt and whip until incorporated...that’s it!!

Whipping & Toasting
of the Swiss Meringue

TO ASSEMBLE: Place one cake layer on a plate or cake stand and pipe a ring or dam of meringue around the edge of the cake to keep your pudding filling from spilling out.  Then, fill the inside of the the piping ring with your chocolate pudding.  Take the second cake layer and carefully place it on top of the first layer.  Then, using an offset spatula slather the remaining meringue all over the cake using short strokes to create waves and peaks.  Lastly, and this is the fun part, using a small kitchen torch start toasting the meringue, but be careful because the meringue can easily burn.

I was a little nervous that the cake would turn out dry from the graham cracker crumbs, but it was so moist and light.  Posie Harwood was so right!  Plus, the chocolate pudding added the perfect amount of moisture to the center of the cake while the meringue frosting was like a sweet cloud that tasted just like toasted marshmallows.  A perfect cake to take to a potluck or to keep for yourself!  Give this recipe a try and I promise you will not be disappointed!!

Moist, Tender & Toasty!

Happy Baking!!

xoxo,

Dani

Flickr Online Baking Portfolio

Over time I have slowly been creating an online Flickr Baking Portfolio that I would like to share with you. It has a little of this, and a little of that, but most of all it is a fun collection that shows how my baking chops continue to progress.

Here are a few of my latest cakes that I am really proud of that are included in my Flickr Baking Portfolio:

Rockin Rio
 6" - 4 Layer Vanilla Bean Cake
Meyer Lemon and Strawberry Curd
Vanilla Swiss Meringue Buttercream
Strawberry Scented White Chocolate Shards & White Chocolate Drip

Rainbow Sherbet
6" - 4 Layer Vanilla Cake
Meyer Lemon Curd and Strawberry Preserves
Ombre Vanilla Swiss Meringue Buttercream

Peanut Butter & Jelly
6" - 5 Layer Chocolate Cake
Chocolate Peanut Butter Buttercream with Strawberry Preserves
Chocolate Cake Orbs with Rainbow Confetti

Cookies 'n Cream
6" - 4 Layer Chocolate Cake
Cookies 'n Cream Cookie White Chocolate Buttercream

Carrot Cake
8" - 3 Layer Carrot Cake
Cream Cheese Frosting & Toasted Walnuts

Strawberry Cheese Cake
9" - New York Style Cheese Cake
Fresh Strawberries and Fresh Whipped Cream

Thank you for your continued support and I welcome any feedback. 

Happy Baking,

~Dani

Gluten Free Flour Blend

Hi everyone!! I have been absent for a bit, but I have recently gotten back into the swing of things and started my Escoffier Online Culinary Academy Healthy Baking course and I am so excited to share my journey with you.

The course includes:

- Gluten-Free Baking and Desserts

- Lactose-Free Desserts

- Vegan Baking and Desserts

- Diabetic and Low Fat Desserts

- Paleo Desserts

- Raw Desserts

- Heart-Healthy Desserts

- Farm to Table Desserts

My first two assignments were to convert my favorite recipes into gluten free versions. I was a little nervous about this because when I have used other flours in the past the flavors were just not great. The texture was gritty and the baked goods were dense with absolutely no fluffiness whatsoever.  

So in order to avoid this I searched Pinterest for a gluten free flour blend. Now, everyone claims that their blend is the "BEST EVER", but I knew they couldn't all be right. I wanted a flour blend that seamlessly stepped into the shoes of my go to AP flour; a 1 to 1 substitution. The good news is, I found the perfect blend and I want to share it with you!

This GF Flour Blend was adapted from "The Thrifty Couple"

I replaced the sweet rice flour with sorghum flour because I just couldn't find sweet rice flour at any of the markets I went to, but the substitution created the most delicious GF Flour Blend so I think I will stick with this version.

4 1/4 Cups Brown Rice Flour
4 1/4 Cups White Rice Four
4 1/4 Cups Sorghum Flour
4 1/2 Cups Tapioca Flour (aka Tapioca Starch)
2½ TBSP Xanthan Gum (not pictured)

Just measure, mix it up with a whisk and put it in a glass or rubber container with a lid and you are good to go!

Bob's Red Mill GF Flours

Using a 1 to 1 conversion I was able to make GF Cinnamon Oat Streusel Coffee Cake and Banana Bread. I will share the recipes and pictures in my next post coming up very soon!

I promise you will not be disappointed with this GF Flour Blend and you will not miss the AP flour at all.  You may even like the recipe better gluten free...I know I did.

Happy Baking!!

~Dani

A Pastry School Update

(Pinup Illustration by the great Gil Elvgren)

I did it!!! I finished the Pastry and Baking Program at Escoffier Online International Culinary Academy!! It was such a great experience and I would definitely recommend the program to anyone.  I loved it so much that I have enrolled in their specialty program for Healthy Baking, which will teach me the ins and outs of baking gluten free, vegan, raw and farm-to-table among other healthy baking techniques.

If you are local (San Gabriel Valley/Los Angeles area of California) and are interested in ordering for a special occasion or just because email me!!  No fondant...strictly homemade goodness like moms and grannies make.  Check out my Flickr page for a "taste" of my work, but we can work together to create something to suit your tastes!

I look forward to working with you...Thank you for your support!

Happy Baking,

Dani xoxo

Salty Sweet Perfection

I'm sure you have heard it before, but adding a little salt to chocolate takes the flavor to a whole new level. Not only are these fudgey morsels adorned with perfect little flecks of sea salt, the pretzel crust on these brownies was a real "ah-ha!" moment for me. As soon as I tasted the salty, crunchy crust against the sweet and chewy texture of the brownie my mind started racing while thinking "why haven't I been using pretzel crust all these years!?!"

Even if you never make these brownies, which would be a HUGE mistake, I would definitely hang onto this pretzel crust recipe. It can be used to compliment so many different desserts like as a pie crust or do what I did and use it for a cupcake crust...delish!

Happy Baking!!

Dani xoxo

Pretzel Crust (Adapted from Bakers Royale and Better Homes & Gardens)

1/2 cup all-purpose flour

1 cup crushed pretzels

1/2 cup packed brown sugar

1/4 teaspoon baking soda

1/2 cup melted butter

Directions: Line a 9x13 baking pan with parchment paper and pre-heat your oven to 350 degrees. In a mixing bowl stir together crushed pretzels, flour, brown sugar, and baking soda. Once combined stir in the melted butter. Pour the mixture into the bottom of your prepared pan and pat it down.  Bake for about 10 minutes.

Dark Chocolate Brownie (Adapted from Bakers Royale and Better Homes & Gardens)

7 ounces unsweetened chocolate, coarsely chopped

3/4 cup butter

1/4 cup water

1 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 1/3 cups all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

Directions: Place a bowl over a saucepan with simmering water (bain-marie).  In the bowl combine chocolate, butter, and water; stir constantly until chocolate is melted.  Or, to save having to do a bunch of dishes later, place the chocolate, butter, and water in a medium bowl and microwave in 20 sec increments stirring after each time until the chocolate is fully melted.  Be careful you don't overheat the chocolate!  Transfer to a large bowl.

Add the granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add the eggs and vanilla; beat on medium speed for about 2 minutes. Add flour, salt, and cinnamon. Now beat on low speed until combined. Spread batter over the pretzel crust.

Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Topping: Drizzle with melted chocolate and caramel sauce and sprinkle with sea salt or fleur de sel. Cut into bars.  They are rich so I would suggest small bars.

Where Do I Begin????

Wow...I know...it's been forrrrrevvvverrrrrr!! Why the long absence you may ask, well, I have been busy....baking a baby!!

My husband and I welcomed a beautiful baby boy in June and we are over the moon in love.

You can't tell from the picture, but it is seriously crazy what changes happen to the body while pregnant. About 6 weeks in I broke out in full body hives that looked like huge red welts. It was nuts, but I couldn't complain too much since it only lasted a few days, thank goodness, and I had zero morning sickness.

Then, towards the end of my pregnancy I was retaining so much water the tops of my feet were like memory foam pillows. If you touched them with your finger it would leave an indent that would take a few seconds to disappear, but after all was said and done I would do it all over again to experience the miracle of life. Sorry...totally cheesy, but I swear...it's a magical experience.

So fast forward to 3months later and I am just getting back into the groove of things. I am almost finished with pastry school; my school was nice enough to give me an extension, and I am learning to deal with extreme sleep deprivation.

As a new mommy I am trying to find balance in my life. I am back to work so I am trying to figure out how to find time to bake while also spending time with the loves of my life.

This recipe is actually perfect for busy moms who want to bake something special, but 1.) don't have time to go to the store to get specialty ingredients; and, 2.) just don't have time in general.

It's an adaptation of the strawberries and cream bars I previously made from the awesome blog Cookies and Cups. I love it because it only takes a handful of ingredients that are really staple ingredients in a lot of homes, you can change things to suit your tastes or use what you have on hand and it doesn't take that long to make. 

Plus, it looks impressive and like it took all day, but I managed to whip it up while my baby was taking a little cat nap. 

Spiced Toasted Walnut Tart

Bake Time: 25-30min

Bake Temp: 350 degrees

1 box of Spice Cake Mix (use what you have!)

1/3 cup butter softened

2 eggs, divided

8oz package of cream cheese softened

1/3 cup granulated sugar

1/2 to 1 teaspoon vanilla (or another flavor you like)

1/2 to 3/4 cup walnuts roughly chopped (any kind of nut will do) OPTIONAL (or some berries, or candy...use your imagination)

Essentials: 10 inch tart pan or 13 x 9 baking dish

Pre-heat your oven to 350 degrees. Lightly grease your tart pan or baking dish (I used Pam spray) and set it aside. Blend the cake mix, butter, and one egg together in a bowl until combined. Take the mixture, which will look like cookie dough, reserve 1 cup for the topping and pour the rest into your prepared pan or dish. Press it into the bottom and up the sides a bit. Bake it off in your pre-heated oven for 10 minutes. 

While the crust is baking make the filling by blending the cream cheese, sugar, remaining egg and vanilla in a blender until combined and smooth and set aside.

Once the crust comes out of the oven pour your cream cheese mixture over the crust, sprinkle with the reserved crust crumble and walnuts.  Throw it back in the oven for about 25-30 minutes until it's golden brown and the center is set (my oven took about 27 minutes). 

Once cooled you can pop it in the fridge to chill until it's time to eat. It is a great make-ahead treat and a perfect dessert to take for a dinner party, holiday get together or potluck.  This recipe in particular would be greatly complimented by a cinnamon flavored whipped cream and some fresh berries to give a real depth of flavor and to keep it from being one note. 

Any uneaten portion should be tightly wrapped and stored in the fridge for a midnight snack!

It feels good to be back...I hope you try this recipe and let me know what you think or what changes you have made. 

Happy Baking,

Dani xoxo

Oh Là Là! J'adore Madeleines!

It's funny, I love nothing more than making interesting and flavorful desserts, but what I crave most often are much simpler treats.  Nine times out of ten I reach for a madeleine or a shortbread cookie before I reach for a chocolate chip cookie or a slice of cheesecake.  I even prefer Trefoils Girl Scout cookies over the über popular Thin Mints.

The first time I ever tasted a madeleine was at Starbucks...you know...those perfect little packages of three right by the register...I was hooked at first bite.  I still remember thinking to myself OH MY!! THESE ARE FREAKING AMAZING!! They were flawless...buttery, spongey and delicate. The perfect compliment to my high calorie latte.  I was so obsessed that I quickly went online and purchased a perfectly scalloped pan (similar) and began searching...and searching...and searching for the perfect recipe, but I have always been unsuccessful.  My previous attempts were either too cakey or too dense. It was driving me crazy, I just couldn't get the right texture and flavor.

Madeleine Mise en Place and
Blending of Sugar, Eggs, Milk & Vanilla

I am happy to say that my search for the perfect madeleine recipe finally came to an end while browsing through my school's online recipe catalogue.  These perfect little sponge cakes require eggs, sugar, milk, vanilla, flour and melted butter.

Addition and Blending of the Sifted Flour and Melted Butter

Take care to aerate the ingredients at each step because the batter needs to stay light and fluffy.  I chose to try the old school method of using a whisk to combine the eggs, sugar, milk and vanilla.  By the end my arms were dying, but I'll take a little workout where I can get it.  Next, I folded in the sifted flour until just combined then added the melted butter and folded some more.  

Piping and Baking

So here's the trick to madeleine batter...chill in the fridge for a bit before you fill the buttered and floured molds or muffin tins.  This trick was a happy accident because the recipe actually did not call for chill time.

While the first batch was baking I placed the remaining batter in the fridge while my husband and I had dinner.  When I pulled the first batch from the oven I was kind of disappointed because they were too dense.  Totally bummed that my search for the perfect recipe hadn't ended here, I pulled the remaining batter from the fridge and proceeded to bake my second batch....SUCCESS!! They were delicate, moist and spongey...just like those first madeleines I tasted so many years ago.  I can't tell you how happy I was.

Spongey, Moist and Dusted with Powdered Sugar

The flavor of madeleines can be elevated by dusting with powdered sugar like I've done above, dipped in chocolate or filled with your favorite curd as seen here by Rachel Khoo in an episode of my favorite cooking show The Little Paris Kitchen, which can also be found in her cookbook by the same name. (Mobile users click here to view the video for her Madeleines à la Crème au Citron)

So tell me, do your sweets need to be over the top or are you a secret plain Jane like me?  I would also love to hear what dessert stopped you in your tracks the first time you tasted it.  Coming up very soon I will be doing a post on my next assignment...puff pastry...eek!! Wish me luck!

Happy Baking,
Dani xoxo

Go Coo Coo for Choux!

You are probably wondering why the heck I waited so long to do a post on choux pastry considering it is my blog's namesake, but the truth is I wanted the post to coincide with my choux pastry assignment under Classic Pastry Elements, which I am very proud to say that I received 100% on!! Whoo Hoo!!

Choux Mise en Place

Like I have said before, choux paste is sooo simple to make. Just look at these ingredients: butter, water, flour, eggs and salt...THAT'S IT!! You can always add a little sugar too when you add the flour for a little more sweetness. 

Preparation of Choux Dough

All you have to do is slowly bring the butter and water to a boil. I like to melt the butter a bit first so that the water doesn't evaporate too much and mess up the liquid to flour ratio.

Once it comes to a boil you need to take it off the heat and add the sifted flour all at once. This is essential to keeping the paste from becoming lumpy.  After it has combined put it back on the heat and stir constantly until a white film develops on the bottom of the pot.  Then remove the dough from the heat and allow it to cool in a bowl on the counter.

Silky Pate a Choux

When the butter, water and flour mixture are cool to the touch add the eggs one at a time until fully incorporated.  If you add the eggs too soon you might end up with scrambled eggs in your batter so be careful! At first you will think you are doing something wrong because the dough separates and curdles a bit, but keep at it!!  Soon it all comes together into this silky and shiny paste. 

Piped & Ready for the Oven

After you have taken a moment to congratulate yourself on how amazing the paste looks (it's pretty great right?!?) fill a pastry bag with your paste (or large ziplock type bag with the corner snipped off) and pipe it onto a parchment lined cookie sheet (circles for cream puffs, rectangles for éclairs or even rings).

Golden Brown & Hallow Inside

Now time for the baking.  I know it will be hard, but restrain yourself from peaking in the oven for at least the first 15 minutes or so.  Opening the oven before the puffs set up can cause them to collapse. The goal is to create a crispy exterior with a tender yet hallow interior.  I like to bake for about 15 minutes then remove them from the oven, cut a small slit in the side (this will help the steam to escape) then return them to the oven for another 3-5 minutes or until they are golden brown, crispy and sound hallow when you lightly tap on them.

When you are ready to fill the puffs you can use the small slit you cut into them earlier to fill them without needing to cut them open any further, which will also help to keep that creamy center from dripping all over your lap! Choux Pastry tastes amazing filled with pastry cream and drizzled with chocolate sauce or used to sandwich your favorite ice cream flavor.

Chef Bruno Albouze cracks me up, but also gives a great tutorial on how to make choux pastry and fancy swans (sorry, youtube videos only show up on computers - follow this link if viewing from your phone http://youtu.be/w4fQc1wJZ3w):

I hope you try to make your own choux pastry and you too go coo coo for choux!!!  If you are not sure that you want to make a huge batch on your first try follow this great recipe by Christina of Desserts for Two, which only makes about 6 or 7 puffs.

Flashback Pic of My Very First Attempt at Cream Puffs
Recipe From Another Great Cookbook: The Illustrated Kitchen Bible

Happy Baking,
Dani xoxo

Cake for Breakfast...Yes Please!

Okay, okay...I know cake is probably not the best choice for the most important meal of the day and I'm also not advocating having cake for breakfast seven days a week, but this cinnamon streusel coffee cake goes great with a hot cup of coffee (it does have coffee in the name after all) and will sweeten up any Sunday bumday.  If you are still feeling guilty add some fresh fruit!!

Ready for the Oven

I forgot to take a picture of my mise en place for you, but I would say the most important thing to remember is to make sure that all of the ingredients are at room temperature and don't rush the creaming process because this will allow everything to blend together and aerate the batter giving the cake a light and fluffy texture.

Baked Up and Smelling Fantastic

Streusel Catching the Morning Sun

The really great thing about this recipe though is that you can play a round with it a bit.  For instance, I added some vanilla because I like the flavor it gives, but you can easily add a number of different flavorings to suit your tastes or even play around with the type of flour...like half whole wheat flour and half all-purpose flour for a nuttier taste.  I think that next time I will add some chopped pecans or walnuts to the streusel for a little added crunch.

VERDICT: Maryann Hickey from Just a Pinch has really come up with the perfect breakfast cake recipe and it was just what I was hoping for this lazy Sunday morning.  The recipe says 35-40 minutes, but in my oven it was perfectly cooked at 35 minutes so make sure you keep an eye on it.  It also makes a lot so if you would like it to last a few days make sure to cover it tightly with plastic wrap and leave it at room temperature on the kitchen counter.  If you like it warm with butter, like my husband does, just pop it in the microwave at 10 second intervals with a little butter on top.

CINNAMON STREUSEL

COFFEE CAKE

Adapted from Just A Pinch

Serves 12 substantial pieces

CAKE INGREDIENTS:

~  1 c butter, softened

~  2 eggs

~  1 1/2 c sugar

~  1 c milk (maybe try coconut or almond milk)

~  1 tsp of vanilla (or almond?!?)

~  3 c flour (or a mix of whole wheat & all-purpose)

~  4 tsp baking powder

~  2 tsp salt

STREUSEL INGREDIENTS:

~  1 c brown sugar (light or dark...whatever you have)

~  4 tsp cinnamon (or try some pumpkin spice)

~  3 tbsp flour

~  3-4 tbsp melted butter

INSTRUCTIONS:

1.     Preheat the oven to 375°

2.    Cream the butter until light and fluffy then add the eggs one at a time.

3.    Add the sugar and continue creaming until smooth.

4.    Add the milk and vanilla and blend together (batter will be very wet).

5.    Sift together the flour, baking powder and salt in a separate bowl then slowly add the dry ingredients to the wet ingredients until combined, but don't over mix!

6.    Prepare the streusel topping in a separate bowl by combining all ingredients with a fork.

7.    Layer the cake batter and streusel topping in a 9 x 13 pan that has been greased and floured (or sprayed with Pam Baking spray) starting with half of the cake batter and ending with the streusel topping.

8.    Bake for 35-40 minutes or until a skewer comes out clean.

Please let me know how you like it or if you have changed up the recipe in any way...I have included some variations in the parentheses above for some inspiration.  Enjoy and as always...

Happy Baking,

Dani xoxo