Christmas Key Lime Pie

Christmas Key Lime Pie

December 2007

There are two important after-dinner desserts in our family. The first is Jesus' birthday cake, shared after church. We are under the distinct impression that the baby Jesus prefers carrot cake, so that is our choice too. The second is a Christmas day key lime pie.

Luke is grandma's kitchen helper and an expert lime-squeezer, while Ben prefers to construct a sturdy graham cracker crust.


Once it is complete, each of the boys gets to decorate half with whipped cream. Ben takes a more artistic approach, creating little tree-like formations around the edge.

Luke aims more for volume and perfection. Together, it makes for a well-balanced and delicious pie.

But the most fun is enjoying it together!

Merry Christmas from our family to yours!!!!

2007 Pie Recipe:

1/2 cup key lime juice (about 10 limes)

4 eggs

1 can sweetened condensed milk

grahm cracker crust

whipped cream

Mix all four egg yolks but only three of the egg whites. Add the lime juice and let it sit about five minutes (the citrus "cooks" the eggs a bit). Stir in the sweetened condensed milk and pour the custard into the grahm cracker curst. Technically you can chill it at this point, but I usually stick it in a 350 degree oven for about 10-15 minutes just to cook the eggs through.

Chill for about four hours in the fridge. Serve with whipped cream.

Snowflake Cupcakes

Snowflake Cupcakes

December 2007

I love snowflakes. They are my favorite thing about winter and as far as I am concerned there is no reason to have cold weather without snow. It's just a waste of coldness. But I digress..

Since Jason's birthday is on 12/25 I wanted to steer clear of the red and green, thus creating the perfect window for these cupcakes. Why blue snowflakes instead of white? Because they are pretty and the pure white icing looks like a little snowdrift with a big flake floating down to join in. Plus Erica reminded me that water is blue- like in the ocean, and I like the idea that snow is a little bit of ocean coming right to me for Christmas. Let's go with that.



How do you make these treats?

• Cake: White wedding cake batter with extra cinnamon and vanilla for a holiday kick.
• Filling: None
• Icing: Pure white vanilla butter cream with flecks of Tahitian vanilla bean
• Decorations: Blue "chocolate" candy
  

To make the snowflakes simply melt little blue chocolate disks over a double boiler, fill a piping bag and pipe snowflake shapes onto parchment (or a silicon sheet) placed on a baking sheet. Make sure that the lines are thick enough to provide stability to the design, and make more than you need because there will be casualties.

Tip: Place the baking sheet in the freezer while you are melting the chocolate. When the warm chocolate hits the cold metal it will set more rapidly and reduce spreading.

After you finish piping place it back in the freezer to set. Afterward you can pop them off and set them atop the frosted cakes.

Don't forget, no two snowflakes are alike:

Baby, it's cold outside!

Christmas Treats

Christmas Treats: Rumballs and Chocolate Pretzels

December 2007

The return of winter is also the return of rumballs! Cookies are festive, and pretty, and nice, but I'll take a rumball any day. Chocolate, cookies, walnuts, and coconut rum, all wrapped up in sparkly sugar... yes, please.

Since rb's are a tad "strong" (I apparently mix my treats like I mix my drinks) they pair well with chocolate covered pretzels.

Recipe:
Brilliantly simple to make, these are assembled by placing a Hershey kiss on top of a pretzel, letting it get "smooshy" for 2-3 minutes in a 350 degree oven, and then squishing down the points with a festive m&m. The kiss holds just enough chocolate to fill in all of the nooks and crannies.

This year m&m got extra creative with their flavor combinations: cherry cordial, mint truffle, special dark, hot chocolate truffle, etc. The traditional mint kiss was the real winner, but after some careful experimentation I endorse traditional chocolate and mint truffle (after a zap in the freezer).

This batch was expertly constructed by Erin using special dark and mint truffle kisses with dark chocolate m&m's. Aren't her co-workers lucky?



Then the pretzels and rumballs get bagged up in cello with extra m&ms (which need to vacate my home a.s.a.p.) and are ready for gifting to hostesses, co-workers, and others to whom you wish holiday cheer.

Happy Holidays!

Gingerbread Christmas Cookies

Gingerbread Christmas Cookies

December 2007

At NCC this advent Pastor Mark has been focused on JOY. Specifically Matthew 2:10 where the wise men see the start and "they rejoiced with exceeding great joy."

In keeping with the message series I am trying to do something each week that reconnects the traditions of Christmas to the worship of God and a deeper connection with people. Last week's joy came in the form of cookies. Lots and lots of cookies.

On Wednesday I baked and decorated with the NCL Fellows in preparation for our Christmas party which celebrates our year together with the mentors, board members, alumni, friends, and family. Thursday night brought more cookie madness because Annie, Erica, and I hosted a little cookie decoration gathering. "Crazy flying sprinkles" all around. But the end result was that friends celebrated together, people got tasty treats to enjoy, and we had a heck of a good time using our creative gifts, singing carols, and spritzing each other with icing. Ooops.

Here are a few pictures of the finished product. We even managed to make a few cookies that said "Joy".

I realize that blue is not a traditional Christmas color. But I like it!

The cookies themselves are gingerbread and orange shortbread. I had never thought to decorate shortbread but I hope to never have a Christmas without Annie's butter-less orange zest and chocolate chip shortbread cookies. While I had planned to use this gingerbread recipe, I went with the slice and bake because of sheer volume.

As a Christmas treat, Erica and her co-workers even made some red, white and blue tree and "liberty bell" cookies for a friend who just got his US residency. Sweet!

Merry Christmas!

Some Favorite Cake Books

Some Favorite Cake Books

December 2007

With the arrival of the holidays I wanted to share a few of my favorite cake books that I go to over and over. You can get them on Amazon, or even the library! A great gift idea if you are starting to bake or know someone who is.

• The Whimsical Bakehouse by Kaye Hansen & Liv Hansen
  Whimsical indeed! Modern designs with recipes, tips and creative chocolate art. I like how the book is organized into projects, yet still gives you the creativity to adapt the methods for mix ‘n match. (Oh, and the buttercreams are AMAZING!) They also have a Christmas Cookie book that is really fun.
  
  
• Wedding Cakes You Can Make by Dede Wilson
  I LOVE this book. I read it everyday while I was making the wedding cake and it quickly became my go-to reference. Great step by step descriptions for cake making methods, flavor combinations, assembly and finishing touches. It’s like having a mentor in the kitchen guiding you along.
  



• The Perfect Wedding Cake by Kate Manchester
  Great photos from popular cake artists (Sylvia Weinstock, Ron Ben-Israel, Collette Peters, the whole gang). The focus is divided between brides/prospective buyers and bakers, but she does include basic recipes from the Cake Bible and tons of photos. A good overview.

Happy reading!

p.s.- The Washington Post had a "cookie clinic" today worth reading. BAKING: This Is Where Things Really Heat Up.

Lingerie Cake 2

Lingerie Cake 2

December 2007

This lingerie cake is so much fun! This one celebrated a wedding shower with a cranberry theme. I wasn't sure what color to use for accents, so I went "Jackie O" and matched it to the room where it was being served. ("Did you know?" fact of the day: Jackie Kennedy's advance team noted the color of the rooms she and the President would be photographed in so that her clothes would match appropriately and not clash.)

Cake Details:

• Cake: Triple layer (tall cake) in chocolate
• Filling: Raspberry preserves and vanilla buttercream
• Icing: Vanilla buttercream
• Decorations: Fondant, sugarpaste flower accents, and tinted buttercream
• New toys used: Ruffle tip 401
  

Since it was a triple layer cake I had a little more room on the side to add a pair of panties and complete the ensemble.

Congratulations Kathleen!

Wedding Cake: Juman & Sarah Byun

Wedding Cake: Juman & Sarah Byun
November 17, 2007

I have completed my first wedding cake. (I'll post more photos in the next week or so.)

This photo is a little crooked, but the cake was totally vertical- I promise!

Cake: Snow white vanilla cake
Moistening Syrup: Chambord and simple syrup
Icing: Vanilla-lemon buttercream
Filling: Raspberry
Decorations: Fondant ribbon with copper luster dust, Dots and borders in buttercream
Topper: Mini-pumpkin filled with mums and bittersweet (made by the talented Deb Haynes)

Adding the finishing touches:

Watermelon Cake

Watermelon Cake
(Groom’s Cake)

November 2007

Juman is the biggest fan that a watermelon ever had. This was confirmed with an unexpected amount of enthusiasm by his mother, his college roommate and several other family members. So here is his groom’s cake. (Plus I got to say, “I carried a watermelon” which makes me laugh EVERY time.)

Cake: Chocolate devil’s food cake with Grand Marnier moistening syrup
Icing: Tinted buttercream
Seeds: Mini-chocolate chips

Little Bee: Williams-Sonoma icing decoration

No Reservations

Anthony Bourdain Comes to Town

November 2007

This has nothing what-so-ever to do with baking, but I am huge addict of the show No Reservations on the Travel Channel. Anthony Bourdain's commentary on travel and food is so vivid and honest that I feel like I am standing right there experiencing the city he is in (for better or worse!).

Last week I snuck out of work to attend a book signing and here him recount some of his adventures. I think that his books and shows speak to me because he has that straight talking NYC attitude combined with intense cultural curiosity and a deep respect for people living their lives and enjoying whatever lies ahead for the day.



Photo: Laura, Erin and I had a nice chat with Tony about the wonders of eating Durian in Asia, as well as enjoying the many delicacies offered at the Jersey Shore.

Trick or Treat

Trick or Treat

October 2007

Halloween is all about tricks and treats. So I mixed up these pumpkin cupcakes (recipe here). Half were filled with chocolate ganache and half were baked with peanut butter cups in the center. A sprinkle of sugar and some candy corn topped it off.

Ganache filled pumpkin spice cupcakes ready to be iced:

Peanut butter cup surprises:

Chocolate creme filling:

Ready to go!

Lingerie Cake

Lingerie Cake

October 2007

(Sarah's Bridal Shower)

This was a really fun cake to make. Chocolate ganache filled genoise cake covered with white buttercream and a draped fondant chemise nightie. I love how fun and flirty the pink and black is!

Here is a detail of the bust. I really wanted to put cupcakes under it for a little "lift", but alas and alack, I was chatting it up in the kitchen and let the fondant dry. (But then we ate the cupcakes- no harm, no foul!)

The two tone pink is a watercolor effect using Cinderella Pink/Rose gel coloring brushed on the fondant with a little silver petal dust.

They say genius thrives in clutter. I was clearly drawing a lot of "smarts" from this counter top during the process!


Sarah, as your personal pastry chef, I wish you every happiness from these days of wedding planning- to the many celebrations you will share together in marriage! And don't forget to keep that fire extinguisher handy. Just in case.

A cupcake and a hug.

A Cupcake and a Hug

October 2007

"When you look at a cupcake, you just have to smile." - Anne Byrn

Vanilla bean cupcake stuffed with chocolate ganache.

Great idea Annie- you represent Hershey well!

Pink Bow Cake

Pink Bow Cake

October 2007

Victory is mine. I am feeling much better after last week's cake-tastrophy. I took a fondant and gum paste refresher class this morning and made a few practice runs. I realize that I may be the only person in the world who thinks fondant tastes good, but it sure looks pretty!

The Wilton bow with curly q's and a daisy:

First I added a few white polka dots, which gives it a new look.

Finishing off the bow gave it a more dramatic look. I balanced the added height with a pink border at the base.

Life is all about the accessories. Here goes with green dots and double daisies. This one felt more like a birthday cake.

Things I learned from this activity:

- Bows and dots are the way to go!

- It's all how the pieces fit together, so be creative with the mix n' match

- To evenly coat a board for rolling fondant (or pie crust) use a dusting pouch / tied coffee filter to spread the sugar

- Use piping get at the base of the cake to "glue" down fondant edges, so you don't see the extra icing smoosh out the bottom

- Everything looks better with glitter (but I already knew that because I am from NJ)

Cake-tastrophy

Cake-tastrophy

(a.k.a. The Franken-cake Incident of 2007)

October 2007

Last week I made a decadent chocolate butter cake with strawberry filling and real buttercream icing using the recipes from "The Whimsical Bakehouse" book. I was very excited because the house buttercream from the Whimsical Bakehouse really will change your life. The lightness and balance between creamy and sweet is wonderful.

I iced it as a standard layer cake even though the architectural feats of the WB cakes look and sound very approachable on the pages. Off to the Delaware beaches we went. When we arrived- CAKE-TASTROPHY! The top layer slid right off the bottom and smooshed itself up against the side of the carrier. Whoops. What went wrong? Did the buttercream warm up to a slippery goo and undermined the integrity of the layers? Did the tall layers of cake require wooden doweling to hold together on the long journey? Was the traffic on 295 too much for the previously sheltered cake to bear? We may never know.

But the show must go on! We have birthdays to celebrate and yumminess to devour. With a small spatula, my nimble assistant Kate and I were able to lift the top layer and re-form the basic cake structure. We then scraped off the remnants of pink swags, green scroll work, and white daises from the sides of the cake and restored the snow white base coating. The next step was to re-create a pink-tinted tie dye of colored icing on the vertical sides. By re-piping some of the colored icing into a message on the top and sticking on some well-placed sugar sprinkle flowers we created a whole new design that would have made MacGyver proud.

My one regret is that my camera batteries died and in all of the excitement I did not get a photo of the Franken-cake at any stage to share with you. However, we DID get to honor a wonderful woman's birthday with candles, chocolate, and song. And THAT is what this is all about.

There is a good lesson here. You can't control everything, but it is what is underneath that counts. With a little ingenuity, creativity, and grace you come away with a few extra laughs at the party.

Kick Off Soccer Ball Cake

"Kick-Off" Soccer Ball Cake

September 2007

For this soccer ball cake, which was requested for the kick-off meeting of this year's NCL class, I broke out the Betty Crocker Bake n' Fill. It makes a perfect round shape. Usually I fill them with ice cream, but since this one needed a little time out of the freezer for decorating the top, I went with something less melty but true to the color theme- Cookies and Cream.

Cookies and Cream Filled Cake

What you need:

- Betty Crocker Bake n' Fill Pan

- 1 Box Devil's Food Cake Mix and ingredients (oil, water, 3 eggs + dash of good vanilla)

- 2 cans Fluffy White icing

- 8 chocolate cream filled cookies (crushed)

- piping bags, 2 identical star tips, a #4 tip for outlining, and some toothpicks.

Mix cake according to package instructions. I filled the outer sphere pan and the round insert. This uses one box of cake mix. I had moderate success with the insert because the cake got really tall instead of spreading out in its pan. I am going to cut the top off and use the extra space for the filling, using the round half circle as a kind of plug for the cream filling.

After cake is baked and cooled, it helps to chill it in the fridge or freezer so it holds shape while you ice it.

Cream Filling:

Take 1/2 package of fluffy white frosting and mix it with the crushed cookies. Keeping the sphere in the pan, fill the top 1/3 of the dome with the mixture and ice the remaining empty dome with either the cookie mixture (if you didn't already eat it) or with plain white icing.

Assembly:

Cut the smaller cake sphere so that it fits in the remainder of the cavity. Since my cake broke, I did this in pieces. Like the tastiest puzzle ever...

Decorating:

Flip the cake onto your cake board and crumb coat with white icing. Sketch out the soccer ball design using a toothpick and outline in black icing. I used a #4 tip for this. Use the Wilton star to fill in the white and black sections. You may have to add a little more confectioners sugar to the fluffy white because it is so whipped up, otherwise it won't hold the star shape and will just look goopy. I also chilled it a bit once it was in the piping bag.

I had a good bit of white icing left over so I tinted it green and put grass around the bottom of the ball. You can use the star tip or grass/hair tip for a nice effect.

Smashbox Cookies

Nordstrom Cosmetics Fall Trendshow

September 2007

I love other things besides baking. For instance, shoes and make-up. The fall trendshow at Nordstrom is like the Superbowl for make-up junkies. They let you in the store before it opens for an entertaining and informative runway show of the seasons latest products (on models conveniently wearing Nordy's fashion and shoes). It feels kind of like being an extra in Zoolander, but there are lots of free samples as each line presents its new products and national artist teams. Smashbox cosmetics have been my favorite for a few years running and their artists are definitely the most fun. Since I was dragging a few friends to the show who are new to the line I knew it would be a taxing morning for the artists and decided to make cookies showcasing my favorite products as a little thank you gift. It was also a yummy snack for us as we waited in lines to try various products.

I can't have smashbox without Photo Finish Primer,

and some great brushes,

and a touch of lip gloss (Always remember ladies: Lashes, Liner, Lips!),

And a bit of color in signature pots...

It was quite a tasty collection for sure. I used the basic sugar cookie recipe that worked well back at Christmas, but used less cinnamon and more lemoncello. They were a bit dry/crispy for my taste, but I think that might have had more to do with the thickness than the recipe.

Pumpkin Cupcakes

Pumpkin Cupcakes

September 2007

I am getting an early start on Fall this year! That means baking up these delicious treats that I adapted from Martha Stewart .com. (Original recipe here.) I might have liked a little more spice, or even crushed pineapple, but they were still yummy.

Tip: I use a cookie scoop to portion the batter since I have a tendency to overfill the cups.




Recipe:

Makes about 14 cupcakes.


1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger (ideally fresh ground)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice (or pumpkin pie seasoning)
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled (1 stick)
2 eggs
1/2 can (about 8 ounces) pumpkin puree (freeze the other half of the can for later use)

Directions:

Step 1- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.


Step 2- In a large bowl, whisk together, brown sugar, granulated sugar, butter, vanilla and eggs.


Step 3- Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Step 4- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.




Icing:

I know that cream cheese frosting is the standard for pumpkin cakes, but I used milk chocolate icing. If you want to see this really kicked up check out the Cupcake Bakeshop's version of these cupcakes with ginger-cream filling and chocolate ganache. (click here.) If only I had seem this before we ate the cupcakes.

Ginger - Lemon - Coconut Cake

Ginger - Lemon - Coconut Cake (aka "The Rachel")

August 2007

Rachel's birthday was the perfect occasion for a new cake. Since we both love Ginger and Lemon they seemed like a logical starting line. I did a few recipe searches and saw a few tropical inspired blends, so I went with coconut as well to even out the bite of the ginger.


Here is the recipe:


1 box yellow cake mix

2 1/2 tsp ground ginger

3/4 tsp freshly ground ginger (if you don't have it add more dry)


3 eggs (per package directions)

1/3 cup oil (per package directions)


1/2 cup coconut milk

3/4 cup ginger ale

[Coconut Milk and Ginger ale are substitutes for the 1 1/4 cup water in the directions. Do not add the water also or you will have soup.]

2 tbsp fresh lemon juice


Zest of the lemon

About 4 tbsp candied ginger



Directions:

1- Preheat oven according to package directions and butter two round cake pans.
2- Mix all of the dry ingredients together (cake mix, fresh ginger, ground ginger)
3- Mix wet ingredients (eggs, oil, coconut milk, ginger ale, lemon juice)
4- Combine wet and dry ingredients and split batter into pans. Bake according to package directions.
5- Take about 3/4 of the crystallized ginger and chop finely. Mix with lemon zest in a small bowl. (Option: Add a handful of sweetened flaked coconut)
6- Level and ice the bottom half of the cake and sprinkle with 1/2 of the crystallized ginger/lemon zest mixture.
7- Add the top half of the cake and finish icing it. Sprinkle the top with the remaining crystallized ginger/lemon zest mixture and decorate the edge with the rest of the crystallized ginger pieces.
8- Enjoy!

Note: I like whipped cream frosting since it isn't as sweet and doesn't compete with the subtle coconut and lemon flavors. But you can use your favorite vanilla or lemon based icing.

How's this for a birthday action shot? (Thanks La!) Thanks also to the staff at Bambule (http://www.bambuledc.com/) for an amazing dinner experience of Mediterranean tapas. Yummmm.

SE Asia Treats: Singapore & KL

SE Asian Treats:

Singapore & KL

August 2007

I just returned from a wonderful vacation travelling through SE Asia. The dessert of choice in Singapore, Malaysia and Vietnam is defintiely fruit. However, I managed to find a few treats along the way.

SINGAPORE

* Sweet Corn / Yam Ice Cream - I tried this treat at the botanical garden and I blame my judgement on jet lag. It was like mixed veggie gelato, not an experience I'd like to repeat. No, it would be unfair to say I didn't enjoy the yam for the first several bites. But the corn, well, it was more like sucking on mashed up frozen corn... Not sure why I don't have a picture. My camera batteries were on the fritz.

* Chinese Egg Custard Tarts - Delicious little tarts with warm custard in the middle that we enjoyed at a Cantonese dim sum resturaunt. Much better than American fortune cookies. (http://en.wikipedia.org/wiki/Egg_tart)

* Cookie Cake Bars - Yes, this is what the man in Little India called them. And since he baked them- he wins the right to call them whatever he wants. The yellow one with the mysterious green seeds was delicious. The top was smooth and sweet and the cookie bottom was crunchy and light. Amazing. The pink one I only bought because it was A) Bright Pink and B) Sparkly Silver. It tasted like coconut though which I don't care too much for.

* Moon Cakes- In many areas we saw chinese mooncakes since the Moon Festival is right around the corner in August.

* Singapore Sling- While not exclusively a dessert item, this sugary cocktail was certainly a treat. The original was concocted right here in the Raffles Hotel.

KUALA LUMPUR, MALAYSIA

* Donut Factory- It is well worth a trip to the website to see the flavor list(http://donutfactory.com.sg/) that icludes orange cream, hazlenut, spicy cheese, wait... WHAT?! The lines stretch out for over an hour at some locations though there is an express line for lunch sandwhiches. Think about that ham and cheese with a little lettuce and mustard on a chocolate glazed donut. Here's your first stop.

* Breakfast Muffins- The buffet at the KL Hilton is unbelievable. Frim dum sum, noodle soup, fresh fruit, assorted cheeses, and of course some tasty muffins and puff pasteries full of nuts, guava, or red bean paste. Dessert at breakfast? Yes please!