Tag: Tasty Treat

Food and the Pope

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This weekend was full of food.  All delicious of course.

Friday night dinner with Nancy and my apartmentmate, Joe.

I had Rigatoni al Agnello

and Artichokes

I ate meat.  It was delicious.  I don’t really feel bad.  I have no intention of turning into a carnivore but I love lamb.  And honestly, when in Rome…

Then the next day, Nancy

Kyla

and I walked around Trastevere.  It was lovely!  Great view!

Along the way we stopped for lunch.

Pomodori e mozzarella

In America we have ketchup and mustard in packets on every table.  In Italy, they have olive oil and balsamic vinegar in packets.

A much better choice if you ask me.

Later that night, we had a gathering at our apartment.

Lots of cheese!  and wine…

Delicious!

Then this morning, Nancy and I headed to the Vatican with the intention of going to the Vatican Museum (since it’s free the last Sunday of every month).

Instead, we hung out with the Pope

There he is!

After some more walking around and lunch, I headed home and took a nap.   I woke up with a sore throat.

Please don’t let me get sick!  My internship needs to start ASAP!

Cakes and Rum Balls

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I left Ithaca where it was a chilly 10F for California, where countless friends and family members had been bragging about the warm weather.

The second I landed, the weather turned rainy and cold.  It’s been raining for 5 days straight.  I have the worst luck.

So since I’ve been stuck at home, I worked on the never ending report! made a cake (among other things).

Okay really I made 2 cakes.  Both were mistakes.  My brother asked me to make a cake for a party he’s going to.  For some reason I thought his party was on Monday December 20th.  Nope, it’s on Thursday December 23rd.

Clearly a cake made on December 19th would be no good by the 23rd.  So instead, I took one to a party, and another was made for family friends.

Chocolate cake filled with chocolate mousse and frosted with raspberry whipped cream.

I didn’t try it, but I can only imagine it’s good.

Facebook wall confirmed.

Great!

Now, you know everyone favorite part of making layer cakes… leveling off the top?

Well I had a lot of leveled off cake tops after making 2 layer cakes.  So instead of stuffing my face, which ordinarily is my favorite thing to do.  I decided to make something exciting.

Chocolate Rum Balls

1 1/2 cups crumbled chocolate cake
1/2 cup powdered sugar
1/2 cup finely chopped walnuts
2 tbsp dark rum
1 tbsp honey
Extra powdered sugar, cocoa powder, or melted chocolate

Combine all ingredients in a bowl.

Any good Guatemalan household has Guatemalan Rum…

Use your hands to form it all into a mass.  Break off pieces and roll into one inch little balls.

Then you can roll them in powdered sugar, cocoa powder or dip them in melted chocolate.  Refrigerate for a few hours and serve!

My brother gave one to my niece; she wasn’t a fan.

Me on the other hand… I’ve eaten about 5 today… Clearly I hated them.

Now I need to figure out what cake to actually make for my brother’s gathering.

In the meantime…

 

Pear Almond Galette

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Last night, I couldn’t sleep.  Around 11pm, after a while of tossing and turning, I decided to just get up and have a glass of wine.  Because really, wine makes life better.

Around midnight, while I sipped on wine and did everything BUT read about the global food system, I decided this was a good time to start baking.  So I made tart dough, since the idea for a pear almond galette had been brewing in my head for a few days.

Galette Dough

adapted from Joy of Baking

1 1/4 cup flour
1/2 tsp sugar
1 tbsp sugar
1 stick butter, cold and cut into pieces
about 1/4 cup ice water

Combine dry ingredients in a bowl.  Using a pastry blender or knives or your fingers, blend butter into flour mixture.  Gradually add in ice water and mix using your hands until you get a ball of dough.  Wrap in plastic wrap and refrigerate for a few hours (I refrigerated over night).

Once the dough has chilled, roll it out to about a 12-13 inch circle.  It doesn’t matter if it’s a perfect circle.

Put the rolled out dough, place it on a baking sheet lined with parchment paper, then put it in the refrigerator while you make almond cream (frangipane).

Almond Cream

adapted from Joy of Baking

1/4 cup sugar
3 tbsp butter, softened
1 egg
1/2 tsp almond extract
1 tbsp flour
1/2 cup almond meal (ground almonds)

Using a hand or stand mixer, cream together butter and sugar.  Next, beat in egg and almond extract until smooth and sorta runny.  Blend it one tbsp flour.  Lastly, add almond flour and continue to blend until smooth.

Take the dough out of the fridge and spread the almond cream onto the dough, leaving a inch or two border all around.

Next, take some pears.  I had some raggedy old ones that were on their last leg…

Peel, core and thinly slice.  I used two but I wish I had used three because they definitely would have fit.

Arrange the sliced pears onto the almond cream part of the galette.

See I could have fit 3 pears… Oh well.  Next fold the edges up over the top.  Trim any excess dough.

Take one tablespoon of melted butter and brush it onto the assembled galette.

Then sprinkle it with sugar.

Bake at 375 for 45-55minutes.  (Mine took about 50 minutes but start checking it around 45).

Allow it to cool.  If it’s 28 degrees outside like it is here, putting it next to the window speeds up the process.

Once the galette has cooled

Sprinkle it with powdered sugar and serve with whipped cream or creme anglaise.

Now I just need to figure out who to feed this to…  Shouldn’t be that hard to find a worth recipient, right?

Orange Chocolate Chip Cookies

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I don’t think I’ve ever met a person with a sweet tooth the size of mine.

I can pretty confidently say that I would almost always choose something sweet over salty, and if I could, I would eat only dessert and never eat a real meal.

Okay maybe I’m exaggerating, but I love sweets.

Regardless, sometimes we all need a break from our dear loves.

Sugar and I are taking a break.  Not for long.  For two weeks, until Thanksgiving.

In the meantime, I bid sugar farewell by making some Orange Chocolate Chip Cookies for my class this past Wednesday.

Orange Chocolate Chip Cookies

adapted from Smitten Kitchen

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup brown sugar
1/2 cup white sugar (Note: I used all plain white sugar)
1 tbsp vanilla
1 egg
1 egg yolk
zest of 3 oranges
2 cups semi-sweet chocolate chips

Cream together butter and sugars.  Add vanilla, eggs and orange zest.  Add dry ingredients (except chocolate chips).  Mix until combined, fold in chocolate chips.

Chill the dough while you preheat the oven to 350F.  Bake tbsp sized amounts of dough for about 9 minutes or until golden brown on the edges.  Allow to cool and enjoy!

Pretty tasty.  They were gone in about 5 minutes! I say that’s a good sign.

Enjoy the rest of your weekend!

Fall Cake

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It feels like fall.  That’s probably because it is.

Lately, we’ve had daytime highs of 43F.  To most Californians that would sound like winter.

Most mornings it’s below 30F.  Most Californians (including my former self) don’t even know what that feels like.

Regardless of what fall looks and feels like, I generally have a vague idea of how fall tastes.

At work, there is a cake called the Fall Collection.  I’ve never tasted it in it’s full glory, but I’ve tried pretty much all the component parts: Gingerbread Cake, Pumpkin Ginger Cheesecake, Caramel Pecans and Vanilla Buttercream.

Sounds like fall.

I was inspired to recreate it.

I won’t lie.  This was sort of a process.  It pretty much requires two days since the cheesecake has to cool completely and set.

BUT totally worth it.

Start with the cheesecake.  I used good ol’ Paula Deen’s recipe for Pumpkin Cheesecake.  I’m not 100% pleased with the recipe, I think it could use a little more spice.  But definitely not bad for my first try at cheesecake.

I didn’t have a springform pan, so I greased and floured two round 9″ baking pan and lined the bottom with wax paper to keep it from sticking.  After baking and letting it set overnight in the fridge, I used a knife along the edge of the pan and turned the pan over.  The cheesecake slipped out pretty easily.

The next step was the gingerbread cake.  Using this Food Network recipe, but adding extra crystallized ginger.  Great flavor, but would like it to be a little less dry (or maybe I just overbaked it a bit).

While your gingerbread cake is cooling, start making the caramel.  I’ve never had my caramel turn out right.  This time it did!  It was great!  Thanks to Yummy Supper!

Toast the pecans and mix it with the caramel.

Then the layering can start.

Start with the gingerbread cake.  Put it on a plate, remove some of the cake to make a little well for the caramel pecans.  This will keep it from overflowing.

Next, place the pumpkin cheesecake layer.  My cheesecake had a little bit of a well in it naturally (mistake maybe?), the well allowed me to pour more caramel pecans in there and keep them from flowing out.

However, if you, unlike me, make perfect cheesecake that is flat on top, you can create a barrier with buttercream that will keep your caramel from flowing all over the place.  Which leads to the next step, frosting.

Make traditional vanilla buttercream with butter, powdered sugar, milk and vanilla extract.  Frost the cake all around.

Lay it on there thick, because we could all use a little more buttercream in our lives.

Grapple Almond Tart

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As a kid, I always wondered where that artificial grape flavor came from.  Green grapes or big purple grapes don’t taste like grape flavored products.  Where the hell did that purple scented marker come from?

Clearly not grapes.

But now I’ve come to realize that my west coast upbringing has limited my grape palate.  Enter the concord grape.

That‘s what they mean by grape flavored.

So while I was dog sitting, the dog parents were nice enough to let enjoy fruit from their fruit share.  They had about 6 gallon-sized bags of concord grapes, tons of apples and a tart pan.

Since it’s been about 3 weeks since I’ve baked anything, I don’t know what I was waiting for.

What you’ll need:

  • 1 recipe for pate brisee (or other tart dough), see below
  • 5 apples, peeled, cored and sliced in half
  • Concord grape juice (enough to cover the apples), about 3-5 cups.  Store bought would probably work, but I cooked down a large bag of concord grapes in a pot then strained it to keep the juice only.
  • 1 recipe for frangipane, see below
  • 9″ tart pan with a loose bottom
  • Apricot jam to glaze with

I started by making the crust using a basic Pate Brisee recipe

Pate Brisee

250 grams cake flour
1/2 tsp salt
1/2 tsp sugar
125 grams (4 1/2 oz) Butter, very cold
1/4 cup + 1 tbsp very cold water

Combine the cake flour, sugar and salt.  Cut in the butter until you get pea sized pieces.  Create a mound with your flour/butter mixture, add the water and knead until combined.

Chill the dough for at least half an hour.  Preheat your oven to 375F.

Roll out and chill again.  Place in a 9 inch tart pan.  Bake for 15 minutes.  Allow to cool.

In the meantime, poach your apples in the concord grape juice for about 10-15 minutes, or until tender.  That’ll soften them, give them the lovely deep purple color while also contributing a hint of grape flavor.  Allow them to cool, then slice them.

Next make your the frangipane (almond filling).

Frangipane

7 ounces Almond Paste
4 tbsp (1/2 stick) butter, softened
3 tbsp sugar
1/8 tsp almond extract
2 eggs
3 tbsp flour

Combine the almond paste, butter, sugar and almond extract with an electric mixer.  Add one egg at a time until combined.  The gradually add in flour.

Spread frangipane in tart shell.  Top with sliced apples and bake at 375F for 30-40 minutes.

Once it’s cooled a bit, quickly glaze the tart.  In a small bowl, combine some apricot jam and hot water until you get a slightly runny/jelly consistency.  Brush your tart with the apricot jam for a shiny, sweet finish.

Then slice it and share it with friends, because really… what fun is baking if you have no one to share it with?

Green Cake for Your Half Birthday

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Okay, it’s been a while since I last posted, but let me tell you… I’ve been a busy bee.

I haven’t really mentioned this before but aside from taking classes and writing my exit project, I also thought it would be a good idea to get a part time job.  Being the foodie that I am, I applied to work at a patisserie.

Sounds fancy, I know.  It is.  Sorta…

3 days a week, I’m surrounded by butter pastries.  It’s amazing.  Not only that but it’s fun all around, and I get to watch the chef make incredible goodies.

So basically, I’ve forgotten to take pictures of things but largely I haven’t had time to make anything aside from the most boring meals ever known to mankind (and in my world that basically means large salads with every vegetable and grain I can possibly add to it).

But today, at work, as the chef was making a chocolate cake with marzipan filling and green buttercream for a little boy’s birthday, I was reminded of something I made a few days ago.

A bright GREEN half birthday cake for my (Irish) former (but still near and dear) roommate, Christina (aka Boo).

The cake was a delicious Almond Raspberry Layer cake with green cream cheese frosting.

It tasted delicious.  It looked ridiculous.

But then again I think that’s a pretty good way to describe our friendship.  Amazing, but also pretty ridiculous.

Happy Half Birthday, boo.

Molasses Almond Tea Cookies

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I can’t sleep.  My alarm is set for 5:30am so I can be at the gym by 6:00am, but I have a hunch that’s not going to happen.  Instead, I’ll tell you about some cookies I made not to long ago.

I’m a fan of dipping and dunking.  Some call it bad manners.  I call it delicious.

Molasses Almond Tea Cookies

inspired by Smitten Kitchen’s Graham Crackers

1/2 cup all purpose flour
3/4 cup +1 tbsp whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3 1/2 tbsp butter
1/6 cup (about 75 grams) molasses
2 1/2 tbsp milk
1 1/2 tsp almond extract
1/2 tsp vanilla extract

Place all the ingredients in the food processor.  Pulse into the dough turns into a ball.  Wrap the dough in plastic wrap and chill in the freezer for 30 minutes or in the fridge for 2 hours.

Once the dough is chilled, preheat the oven to 375F.  Roll the dough on a clean floured surface and cut into desired shape.  I used the little cap on my blender top to cut out ovalish shapes.

Place on a greased baking sheet and bake 7-10 minutes, or until golden on the egdes.

Allow to cool and serve with tea.

This will make 2 dozen (or so depending on the size/shape) crispy, chewy and delicious cookies that are perfect for dipping in hot coffee or tea.  Also perfect for the dreary weather we’ve been having these days.

Side note: these are delicious made into ice cream sandwiches with banana soft serve.

I should probably try to sleep.  Tomorrow is the first of class (thank goodness) and training at a new part-time job!  I guess it’s not for sure if I got it or not but after tomorrow I should know.

Have a lovely day!

Chocolate Raspberry Layer Cake

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My mouth is watering just at the thought of this.

Chocolate Raspberry Layer Cake

Too rich, delicious and chocolately to describe in words.

Just make it and cut the slices small and/or be ready for a blissful chocolate coma.

No really, you don’t need a reason.  But if you do (like I did… 2 birthdays on the same day), then this is probably the best gift you could give anyone.

P.S. Happy Belated Birthday to Biscotti Queen, Matt and my sister!

Bourbon Bread Pudding

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I probably don’t have to tell you this but this Bourbon Bread Pudding was delicious.

I could probably sing it’s praises for days, but sadly it’s already gone.

Bourbon Bread Pudding

inspired by Epicurious

5 cups wheatberry bread, chopped into 1 inch cubes
1 1/2 cup sugar
2 tsp cinnamon
few shakes nutmeg
6 eggs
1 cup heavy cream
1 cup milk
2 tbsp bourbon
2 tsp vanilla

The night or a few hours before, put the bread chunks into a large souffle dish or other baking dish.  In a bowl combine the remaining ingredients in a separate bowl.  Pour half the milky liquid over the bread.  Refrigerate for a few hours or overnight to soak.

Preheat oven to 350F.  Pour the remaining milk mixture over the bread.  Bake for about an hour or until the top is crispy and if you put a knife in it, it comes out clean.

While it’s baking you can make a creamy bourbon sauce.

Bourbon Cream Sauce

3/4 cup heavy cream
1 tsp cornstarch
1 tbsp water
3 tbsp sugar
2-3 tbsp bourbon

Heat cream in a small saucepan.  In a small bowl combine cornstarch and water.  Once cream is just starting to boil, add cornstarch, stir and bring to a light boil.  Turn on heat and add sugar and bourbon and continue to stir.  Let it sit until it reaches room temperature.

Once your bread pudding is cooked.  You can either turn in onto a plate, like I did, or keep it in the dish you baked it in.  Pour half the bourbon sauce over the bread pudding then leave the rest to serve on individual portions.

I think the key to this is the wheat berries.

They add an amazingly chewy texture!

I wish I could rate the wheat berry bread recipe on Bob’s Red Mill’s website because to be perfectly honest the bread on its own is bland and NOT tasty.  However, when turned into this deliciously sweet creation, it is nothing short of amazing!

If you use another bread, I suggest adding 1/2 cup of cooked wheat berries into the mix just to get the nice chewy texture.

This weekend is the last weekend before classes start.  Summer is coming to an end.  I know this sounds nuts, but thank goodness!  I’m ready to be busy!

That being said, I’m going to finish an application!  Have a great weekend!

P.S. Tortilla tutorial coming!