Thursday, December 30, 2010
Friday, December 24, 2010
Sit down and grab a cookie or two. This is my cookie tray for the season. There are lots of choices, hopefully you can find at least one you like :)
7 layer cookies
Raspberry Pomegranate macarons
Guinness reduction salted caramels
Have a happy and safe holiday season everyone!
Saturday, November 27, 2010
Lets go back to October for a bit.
This year I decided to focus on sugar cookie cutouts as I had several orders at the time and didn't want to spread myself to thin. This year I used my go to cutout recipe and a non dairy chocolate version.
Here is my favorite color theme. Since I am a creature of habit, I come back to them year after year.
Ready to deliver!
Sunday, November 21, 2010
This weekend I participated in RBCA's annual fundraising event. We were all challenged to make desserts with Alaskan ingredients. In the name of growing local, I bring you beet, rutabaga, and blueberry macarons.
Did you know that macarons grow on trees?
I knew there would be berry desserts there so I wanted something a little funky and different. You all know how different I like to be! In addition to the powdered veggie roots, I also added some fruit teas from Alaska Wild Teas to sweeten the shells.
The beet macarons were filled with dark chocolate ganache. The rutabaga and blue berry macarons were respectively filled with citrus and blueberry French buttercream.
Since the idea was for everyone to taste all three flavors I served them in paper cones.
Here they are all laid out and ready to place in the cones. The beet macarons were on sticks so that they stood up higher near the "peak" of the cones.
Looking down at the display.
From the front.
I had a lot of fun participating in this event and look forward to next year. The macarons went fast and I ended up serving my ornaments as well.
I also have to smile when I think of how many people ate veggies and didn't know it :)
Saturday, October 9, 2010
New pictures. Yay, about time I know!
In between keeping busy with cakes, buying a new house, and building a commercial kitchen on the premises I have neglected my blog. We are all dried in for the winter and will be focusing on the inside of the kitchen soon. Can we have a big WAHOO :)
Enough of the updates. Time for what you came here for... pictures!
What happens when you combine this monkey
with this lion
Saturday, March 20, 2010
I am competing in a Free Enterprise Video contest put on by the US Chamber of Commerce. This is for some mega prize money to help me take my cake making to the next step.
I need people to view my youtube video in order to be in the pot as a semi finalist. Only the most viewed videos continue on. Please help me by viewing everyday or several times per day if you can as there is no limit on how many times a person can view per day.
Feel free to copy the purple text of this post (below) and the video link in order to pass it on. If any of you want me to send an email out with the wording I would be happy to. Just drop me a line and then you can easily forward to friends and family.
Here is my blurb :)
Thanks for helping me get closer to my dream!
Sunday, February 14, 2010
This cake was made to celebrate Pat Williams 100th birthday. It was a replica of the Ray Building.
Here is the real building.
Next is a Little House on the Prairie cake for a girls birthday party. The cake was a lemonade cake with brown lemon flavored butter cream.
Saturday, February 13, 2010
Sunday, January 3, 2010
Here are two totally different New Year traditions. I take that back. They share a round shape but that is where I draw the line!
The first one is the New Year Day cookie (Portzelky). It is a drop donut of sorts with raisins that I had growing up.
1 envelope yeast
1/4 cup warm water
5 1/2 cup AP flour
1 1/2 t sugar
1 1/2 t salt
1 1/2 cup warm milk
1 1/2 cup raisin, currants, etc (plump the raisins in water first - blot dry well to reduce oil splattering)
Dissolve yeast in the water, let proof.
Mix flour, sugar, salt, and nutmeg together in large bowl.
Lightly beat eggs with the milk.
Add the yeast mixture to the egg/milk mixture and then pour that into the flour mixture.
Stir in raisins.
Let sit until raised like a poolish (good and bubbly). Right before you begin to fry, tap the bowl on the counter or push down the dough a bit.
Remove from oil and drain on paper towels. Once drained roll in sugar and place on a wire rack to dry so they do not become soggy.
Some people cover them with glaze, others with sugar (powdered or fine). I usually go with organic sugar because I like look of the grains and they don't "melt" and make the fritters soggy.
I make mine throughout the year play around with what ever flavors and additives I have around. Craisins and orange zest was a favorite. Sometimes I add cinnamon or nutmeg to the sugar before I roll them in it.
Now for the unfamiliar tradition. Mochi!
From what I understand, these are a Japanese New Year custom. Since I don't have a steam kneader I opted to try the microwave rice flour version.
Microwave Chocolate Mochi (courtesy of Eleanor Urakawa and various tips I found on the web)
1-1/2 cups mochiko (rice flour)
1-1/2 cups water
1/2 cup sugar
1/2 cup chocolate chips
Katakuriko (potato starch) or kinako (roasted soybean flour), for dusting
Mix mochiko, water, sugar, chocolate, and salt in a bowl. Lightly coat a microwavable bowl with cooking spray. Pour mixture into the bowl and cover with plastic wrap or a microwave cover. Microwave 3 minutes on low, then 3 minutes on medium and 3 minutes on high, for a total of 9 minutes. This varies depending on your microwave. Cook until it is almost translucent, stirring occasionally.
I choose two different fillings; nutella and a raspberry marzipan mixture.
Look at the beautiful new jar of nutella! It is about to be marred for life LOL!
Let the mixture cool a bit so that you don't burn yourself. Many sites said to roll it in a tube or flat rectangle and then cut. I found it best to just use a wet cookie scoop.
If you have silpat, I would strongly recommend it.
Dust the mat with corn starch or potato starch and plop down a scoop of the mixture.
Dip your fingers in the starch. Quickly but gently work the blob into a disk. Be careful not to drag your hands but to pat the dough instead. Don't let them rest on the dough or they will stick. If your hands feel sticky, wash and then re-coat with starch or the sticky on your fingers will stick to the disk and you will literally have a mess on your hands.
I read of sticky horror stories on the web but honestly did not have any trouble with these. But then again, dough and I usually get along :)
Once you have a disk, place in your filling, and then seal like a beggars purse.
Dust off the excess and gently turn the mochi so that the seam is on the bottom. You can choose to put them on a starched plate or in cupcake liners.
The Mochi was a fun little project. I am overall happy with they way my first try turned out. Next time I will choose a firmer filling that I can roll in a ball so they aren't so flat and there is also more filling. I also want to try the ice cream version.