Thumbprints

I had never eaten thumbprint cookies before making these. I have to admit I have found a new love. I tweaked the recipe just a bit because it is against my religon to follow the rules every time. I added chopped dried cherries into the cookie dough to give another flavor without trying to add to the jam filling. They turned out perfectly. They had good flavor balance and great texture.
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I made the lemon curd from scratch, it was heavenly!

I recommend getting an electric juicer like the one in the photo I posted or even a fancier one if you so desire. Hand juicers take FOREVER

Like I said, I put these cherries into the dough, they are delicious! I chopped them up into very small pieces and just folded them in to the original recipe.

Here are the cookies before baking...they are dipped in egg whites then rolled in crushed almonds. I left some big chunks of almonds becuase I feel like the chunks gave them a more home-made, rustic look.

When you take them out of the oven you may have to remake the indentions for the filling, I just used the end of a wooden spoon while they were still hot. Don't use your thumb again!!!! (Duhhhh!!)



I took these to the restaurant and they were gone in a few hours!
There is just something about lemons that everyone loves!

Chocolate Cupcakes...Need I Say More??

Im sure that there are not many people in the world who when offered a chocolate cupcake would say, "No thanks, not a fan." It's CHOCOLATE, in a cup! It's a simple, beautiful thing. I made some the other night that are probably the best cupcakes I have ever had.

For those of you that don't know, I am a big-time professional Chocoholic. I obviously have a stash I keep in the pantry for baking purposes, but I also keep a hidden stash that I share with NO ONE! MUAHAHAHAHAHAH! I am a little snobby as well as stingy with my chocolate...I dont like to snack on or bake with anything that is not Grade A perfect chocolate...if it's some funky off brand....just, no. Not happening. I want it to taste like REAL chocolate, not something overly-sweet and over-processed in a factory somewhere.

My most recent favorite chocolate is the Ghirardelli w/ Sea Salt. It's the perfect chocolate for snacking if, you ask me. The salty after taste is so interesting with the smooth chocolate!

I did not use the Sea Salt chocolate in these cupcakes, however. I used Ghirardelli 60%  Cacao baking bars.

Here is my process via photos...

I don't know if you can tell from this picture, it is a little hard to see, but this is the most beautiful cake batter in the world. The melted chocolate and cream I folded into it gave it a mousse-like consistancy that was so fluffy and light I could have eaten it with no baking.

Can you believe that I do not have a cupcake plunger? What self-respecting wanna-be baker doesnt?
I used a regular knife and cut the middles out of my cupcakes. I fed the scraps to myself and my oldest kiddo...he is always with me in the kitchen...he loves to help!!!

He is mixing flour and cocoa powder in this photo...

I am ashamed to say that I forgot to get a close up of me making the filling...it is a Strawberry Cream...I pureed some frozen strawberries and folded them in to cream I had whipped with some powdered sugar, then folded some whipped egg whites in to the strawberry-cream mixture. It is not a mousse....the ratio of cream to egg whites was about 5:1...I just added the whites for a tiny bit of fluff.

I frosted them with a basic Chocolate buttercream using a big star tip. I got the cups at Walmart, they are Wilton flower cup liners. Here is a better pic...they are adorable and perfect for spring!

Happy Baking! xoxo

Birthday

Here is a picture of the cake I want to make for my oldest baby's second birthday. He loves crayons  and he loves to color. His birthday is march 30th so I have plenty of time to practice.  I don't plan on making specialty cakes like this in my bakery, but it is too cute and I think it would be interesting to learn how to make the shapes out of gumpaste and use fondant.

Old Town Second Saturday's

I have a new venue for selling my baked goods!! I am so excited!! There is a market here in San Angelo in the downtown area called Old Town Second Saturday's. They have vendor booths of all kinds...mostly nick-naks and odds-and-ends, but there are a few canned food and other food booths. I have my sales tax permit application ready to be filled out and I am meeting with a packaging sales rep tomorrow. Wish me luck!

Last night, I made the Pear-Goat cheese Tart (previous post), but I also made some White Chocolate Almond Meringue Cookies...I tried the put them in the oven-turn it off-leave them overnight method and it didn't quite work for me. This morning when I got up to check them they were still gooey and not crisp and golden on the outside. Perhaps I made them to big? Going to have to have a meringue rematch. They still tasted fantastic, but you all know that food is just as much about presentation as taste. Soo they are going to meringue heaven this morning. RIP!

Goat Cheese Tart

Whoever first made cheese from goat's milk is now my favorite person in the world. It's smooth, creamy, slightly tangy, and pretty to look at. I could eat it with a spoon and be a happy mamasita. But how boring would that be?? So, tonight I made a Pear and Goat Cheese Tart. It is so beautiful I almost don't want to cut into it! I beat an egg, 6oz of Goat Cheese, some heavy cream, sugar, and vanilla together, spread into a tart pan I had pressed some pastry dough into, topped with thinly sliced pears, brushed the pears with honey-butter, and baked for 30min at 375. I cannot wait to try it! I also found a recipe for a savory Fig and Goat Cheese tart that looks divine, I am anxious to make it. Where does one find Figs in West Texas??? Where I am from it is unbelievably difficult to find any thing more exotic than bananas...I have no idea how to get the fancy fruit I want (aside from online ordering) but I will not rest until I have some! When I eat elegant French food like these recipes I feel like I should have wine in a goblet and a hot man-slave fanning me.

Also, I am thinking about telling my husband I want to buy a goat.

Vanilla Bean Love Affair

Today when I went by SugarBaker's, a local kitchen/baking/school/yummies store, I picked up some Vanilla beans....I have never smelled anything as sensual, smooth, or delicious in my life. I can't believe it has taken me so long to indulge in something so beautiful! With these beans I decided to make Vanilla Bean Cupcakes with Vanilla Buttercream frosting. This is by far the best cake I have ever made. Husband said the cupcake he tried was the best he has ever eaten. The cake is light, fluffy, and delectably heavy on the vanilla.  I have also been practicing my decorating skills, as you can see. I made the buttercream rosettes the day before and kept them in the fridge until I was ready to decorate.

What the heck is a Galette???

Galette! Pie's and Tart's weird cousin from Oklahoma :) I am OBSESSED with Galette's, they are rustic, elegant, unusual (by American standards), fun, easy, delicious....what's not to love? This flaky pastry is basically a pie without the fancy edges and no pie plate. You just fold the dough over to gently envelope your fruit, vegetables, cheese, etc...bake, and enjoy! I made two Galette's this morning and there are only 5 slices left. Yeah...they're THAT good.

Cherry-Rhubarb Galette
I used frozen fruit in my galettes becuase it is still the middle of Winter here and even though the weather here is insane ( 20 degrees one day, 60 the next) there is not a stock of good spring fruit at the supermarket yet.
I made a basic pie crust dough that I use for all my pies and galettes. Use whatever recipe you are most fond of.
I rolled the dough into a large circle, artfully positioned my defrosted rhubarb and cherry slices.
Then I made a mixture of vanilla sugar, granulated sugar, and butter, placed it in small dots over the top of the fruit.
I folded the pastry over the sides of the fruit, brushed with butter, sprinkled everything with a healthy palmful of sugar, and baked at 400 degrees for 20 minutes.


The result was AMAZING!!

This is one of the Galette's pre-bake.
Even looks good raw!

And here they are golden and flaky! I had a little juice leakage as the fruit cooked, but I let them cool and when I sliced them all the fruit stayed on the slices and the bottom pastry was still nice and flaky!

Galette's will be something I will make everyday in my bakery!

Peach Upside Down Cupcakes

Aren't these little guys adorabe?? They were so easy to make, I'll tell you how...

I used frozen pre-sliced peaches in this recipe because while the West TX weather has been warmer than "winter" qualifications...peaches are not in season right now! For the cake I used a Vanilla Cake recipe that I keep in my magic book of cake tricks...I added a little of the peach juice that gathered in the bowl that I defrosted the fruit in. Yum! In the cupcake tins I poured melted butter and vanilla sugar instead of brown sugar, just trying something different! (I am REALLY loving this vanilla sugar!) Then I nestled a darling little peach slice in each cup, covered them up with the cake batter, and baked at 350 for 20 minutes.

I took them to work with me today, they are all gone. The best compliment a baker/chef can get is a clean plate. xoxo

I am back!
First update - The chocolate cups with chocolate mousse.
  I could KICK myself!!! I did not get a picture of them. I spent so much time on them, they turned out absolutely perfect. Some of them had white chocolate marbling, some were just straight milk chocolate, some had almonds sprinkled on the top, but they were all yummy. I made them at the restaurant and gave them to the employees as a Valentine's Day gift. I left work before getting a picture and they were all gone the next day. I can't prove how beautiful they were, you all will just have to take my word for it. I fully intend to make them again, however, so someday soon I will get a picture posted.
 Valentine's Day was wonderful. My husband bought me a diamond necklace and we went out to eat without the kiddo's to a gourmet buffet. I got to put on a fancy dress and everything. I am pointing to my necklace in the pic, but it is hard to see.



 We split a bottle of wine and dessert as well and I am SO fat just from that one night ;p The dessert selections were Chocolate Pudding with strawberries and cream, Bread Pudding, and White Chocolate Custard with whipped cream. We had the custard, it was fantastic and I am now inspired to try to make one of my own. Husband and I were tipsy from the wine and rich food when we got home, I passed out on the couch talking to my mom (she babysat the demons while we were gone) and hubs ate all the Valentine's cookies I made him and somehow made it to bed. Happy Valentine's to us!

Chocolate on Chocolate on Chocolate on Butter

Good morning baker friends!! It's 7:00am monday here in TX and I am getting ready to go back to work at the restaurant. No baking for me this morning :*(
After work, however, I am headed to the store to pick up some good quality chocolate so I can make Chocolate Mousse Cupcakes and a Chocolate Tart. Now, when I say "cupcakes" I dont exactly mean that. They are more like cupmousses...but that sounds silly. The cup part of the dessert is solid chocolate that I am going to paint into cupcake molds (paper liners) and the cake part is going to be piped chocolate mousse. Did you just go into a sugar fit? I have been in one since I saw these little beauties.

OMGGGG!!!!

I am also really excited about the Tart...I have only made fruit tarts before and while they are wonderful, the idea of biting into a slice of silky, rich dark chocolate (glazed with more chocolate) in a flaky buttery pie crust makes me want to dance and sing!

So Happy Monday to me and to you! xoxo

My Valentine's

This post doesn't have anything to do with baking....just wanted you all to see who I am talking about when I refer to "monsters", "baby-loves", or "tiny demon children". They will be mentioned many times in my blog, I am sure...These two boys have my heart <3



This is Hayes Holland 4 1/2 months old :)

This is Bronson Holland...(with me in the pics...I have no makeup on don't judge!!!)...he'll be two at the end of March

Simple Valentine's Day Cookies

 I woke up in a festive mood this morning and decided to make cookies (with oldest baby's "help")in the name of St. Valentine! I wish I had gotten a picture of the cookies he helped with, so funny. He ended up eating more than he decorated. :)

Tuesday is Valentine's Day and as far as I know, Hubs and I have no plans....we are not usually big on the whole candy, cards, and cheesy-gooey commercial style love stuff...but I thought it would be a good idea to practice basic baking skills and why not make them hearts for the kiddo's sake?? They are adorable and easy, easy, easy to make.

 The cookies are a basic sugar cookie that I tweaked a little here and there to make my own. I add a few secret ingredients and omit some that are not completely essential to the leavening process. I also dont add exactly as much flour as the recipe calls for...in my opinion, based on the recipe I used, less flour made the cookies much more tender and soft.

 While the cookies were baking and cooling I made a Royal icing for cookies, which I then separated into 3 bowls. I died one bowl pink, one red, and left one white. A note to those who have not tried dying Royal icing before...it takes A WHOLE BOATLOAD of dye, much more than for a buttercream frosting. Be prepared to use a whole small container if you are looking for a deep, evenly saturated color.

Cookies cooling!

When the cookies were cooled I piped white icing in a heart shape on the cookies then flooded them with the same white icing. Then I drew red and pink alternating hearts with a small line. Lastly, I gently drug a toothpick down the center of the icing making a cappucino-esque marbled effect! So pretty! On another cookie, using the same basic technique I piped a heart with a line down the middle dividing in in half. I then flooded each side with different colors and used the toothpick to make lines down the center. On the remaining cookies I held the piping bags above the cookies and using all the different colors made free-style swirls for a whimsical, messy-funky look.

Now, please keep in mind that these were done while feeding my 4 1/2 month old, trying to help my 2yr old with his cookies, and pulling other cookies out of the oven. NOT my neatest icing job! However, I think they are still very cute.

The marbling technique is fantastic and can be used to create any design in any color. A cute idea would be to use coffee colored icing on a mug-shaped cookie to mimic coffee house style cappucino art. Hope you all enjoyed!!

xoxo

Emotional Ending

I made these loaves last night, they are my favorite that I mentioned in my first post, Honey Wheat...so rustic and lightly sweet. The crust is perfectly chewy and the inside is airy and delicious.


 My husband is starting to get irritated with me and my love affair with baking. He came in the kitchen last night while I was kneading the dough for these loaves and told me that he thinks I love bread and baking more than him. DUH! :) Only kidding. Afterwords he proceded to eat 3 of the cupcakes I had made the night before with a big glass of milk. Apparently, he is not THAT worried about it, because if I stopped baking there would be no treats lying on the counter for him and our kiddos. I discovered that the oldest baby monster is tall enough now that he can reach things on the counter. Things like, ohhh say...CUPCAKES! I turned around and he was running out of the kitchen, one cupcake in his mouth and one in each hand, giggling all the way to his bedroom to hide from me. It is so hard for me to be stern after watching a spectacle such as that. It was too funny. My youngest baby isn't old enough for solid food yet, but he looks like he has been bread-fed from day one, he is a chubby little angel!
 My mother is coming over this afternoon and I am going to teach her how to make pie dough. How odd for the daugher to be teaching the mother. :) I am excited, I love a good opportunity to show off my baking skills! Needless to say, the last few lines are all reasons why I love baking the way I do. Bread, cakes, pies....they make the people I love happy. Well, except my husband...he truly does love a good cake, though ;) When the people I love are happy, I am too.

I made starter!! Obviously it's not completely developed yet, but I am so proud of myself this morning! I was worried it would get too cold in my kitchen last night and it wouldn't survive..but this is what I had this morning...a beautiful bubbly sourdough starter!! I am high-fiving and patting myself on the back in front of my computer screen right now. :) This baby is going to bubble for about...8 more hours, then on to the next step...feeding! I find the whole process of bread-making fascinating...it's a living organism! So interesting how it grows and develops into something so different than what you originally started with. I love bread!!

This is the bread that I am most intimidated by....Sourdough from scratch. The whole process of making your own starter, feeding it, and all the other intricate details that go into this bread is a tad frightening...but I am up for the challenge. This is obviously where I need the most work, it is the only bread that I have never made before. I feel a weekend project coming on!! If anybody has any tips/tricks/words of wisdom...please feel free to advise.

Peanut Butter Banana Cupcakes

These are my Peanut Butter Banana cupcakes, they turned out wonderful. The icing is a peanut butter buttercream frosting that I piped in a lattice pattern, then I sprinkled them with this AMAZING Bourbon Vanilla Sugar that I found in the spice isle at the grocery store! I didn't quite make it out of the kitchen unscathed...I have a nice new burn on my right forearm. Husband decided to come in and try to help me....Fail...more of a distraction, but kudos to him for trying. Tonight I also had time for two Banana Cream Pies...from scratch of course! NO instant pudding pies or store bought crust dough outta this gal!!!!! DE-licious!

First Post!

I have been in the restaurant business legally for 8 years. Unofficially, when I could walk and carry a menu my mother and grandmother took me to work at the restaurant that has been in my family for years and years (since the 50's) and let me "help". Adorable, child labor...lol, only kidding. My baking business venture officially started this Tuesday the 7th of Feb...I made a batch of Butter Pecan cupcakes, took them to work with me (to the same restaurant) sold them to my grandmother and she sold all of them in 2 hours. Yay!! I've been baking all my life and I love it...so why not make it a business? They say when you do what you love it's not really work, and whoever "they" are .... they're right. Wednesday I made Pear-Apple tarts, and they are going to be sold today...I hope that they sell out as quickly as well. Tonight I will be making Banana Cupcakes with a Peanut Butter Buttercream Frosting. I could eat Peanut butter with a spoon!! Very excited aout these, I have made them before and they are ridiculous. Sweet treats aside, my true baking love is Artisan bread. I love bread, I love love love love love bread. My favorite is a Whole Wheat Honey loaf with lots of butter smeared on it. It's a miracle I dont weight 200lbs to be honest with you all! I have made many different kinds of bread and that is where I need the most practice, because I want my bakery to be primarily Old World, Homemade, TLC-prepared, Hot, Soft, Chewy BREAD. Tonight, after cupcakes, I am putting together several different starters so I can get some loaves going tomorrow morning. This is truly exciting for me, I can't wait for my business to soar. Will post pics soon! xoxo