Christmas Time!

It's Christmas at last! The hot fudge sauce is made and perfuming the house; the cookies are in the car waiting for tonight's festivities, and the counter and tables are set for tomorrow's Swedish Smorgasbord. It's official: Christmas if my favorite time of year!

With a second place ribbon in place from Mom's wonderful gingerbread house, and 3,983 cookies distributed throughout our network of lucky friends and neighbors; it's time to wonder what is next on the baking horizon.

But that will have to wait; because even though I have plenty of cupcake ideas zooming through my mind and a contest I hope to enter; for now it's time to look forward to the next 36 hours. Dinners, presents, cardamom bread and... to top it all off; Snow Pudding. The custard-sauce topped, light and fluffy Jello-like dessert that i could eat all year long, yet get to eat only during this week between Christmas and New Year's.

So, as I try to relax and break my brain away from schoolwork, the ever-present plethora of innovative ideas inside my head, and my yearnings and dreams that lie in Portland, I wish everyone; especially hard-working college students like myself; a family-centered, surprising, yummy and merry Christmas!

Bread, Vacation, Gingerbread and thoughts about food.

Two weeks is such a short period of time, but can take so long at times, and fly by at others. In the last two weeks of my life, I finished a great bread lab and another chapter of my college career (let alone what was probably my last hand-on lab class), and brought home boxes of bread that no one even had time to enjoy because my parents and I got on a plane bound for Portland at 6:20 the next morning.

Then came a whirlwind of bakery visits, walking, train-travel, and great meals; all of which sounded ridiculous when I retold the five days of travel at the Thanksgiving table. Yet there was still so much more I would have liked to see.

Now, stuffed with two weeks of great food; Mom and I teamed up to assemble and decorate our first real gingerbread house; a traditional Irish cottage dressed in simple, religious decor amidst the rainy climate and strong traditions. Meanwhile, a some-what solemn baking frenzy has commenced, with a realization that the cookie marathon Mom and I have kept a tradition for 11 years has gotten too big to continue, and the boxes of cookies will be smaller this year, with the freezer already full of other baked goods.

But there is still a lot left to be done; and not enough time to do it in.

And yet, part of me wants to be back in Portland. At home, or in Portland, not back to school tomorrow; where my hard work will be put to tests and essays, and not to creating the new & innovative baked goods that pop into my head daily.

The struggles of an aspiring baker!

And now; some pictorial food for thought to drool over!

Warm, flaky croissants from Advanced Breads

A cute, harmless alligator that you get to eat!

"Quinoa-crusted diver scallops perched on top of wilted spinach and potato-parsnip purée, with golden beet and crabmeat "cannelloni, and a duet of red beet and passionfruit reductions" (www.andinarestaurant.com)

"ANTICUCHO DE POLLO marinated chicken kebobs, served with a spicy salsa de rocoto" (www.andinarestaurant.com)

Braised Veal Shank with ajus, garbanzo bean puree and chanterelle mushrooms

Voodoo Doughnuts display of deliciousness!

Gingerbread Irish Cottage

Sunday

SIts Sunday. It's a day to try to forget school before you have to get back to it. And yet, here I am writing about it. But that's probably because I can't get it off my mind. I spent another 9 useless hours yesterday working on my project; ( well okay, 11-2:30 in the morning on Friday night, and 9:30 to 4:30 yesterday). Why useless? Cause it's sugar class. I'm never going to willingly produced another sugar sculpture in my life (at least I better not); it's the most stressful, time consuming, unsatisfying thing you could ever do with pastry. I mean we even use clay and neoprene molds that are toxic if they were eaten, and making 3 ft. high, breakable structures that look great, but offer no flavor, no enjoyment. By now, readers, you know that i am not one to make things just for their look; never mind sit through a 4 hour demo to learn how to make one (yes, I'm serious; I had one on Tuesday and it just made things even more confusing and harder for everyone).
The Sundays of all Sundays.
Thursday cannot come fast enough for me.
So, I'm writing this post in a very weak attempt to try to be optimistic; I get to go home next weekend, I get to start a tasty bread lab a week from tomorrow (my favorite class; where the time you put into the craft produces great tasting, rustic-looking breads that you actually get home and share with friends); and in exactly 18 days, I get to go on a nice long break and take a plane to what is currently my favorite place in the world; Portland, Oregon.
So to sum up my life right now, all I can say is that time flies except when you want it to.

In closing, here are some pictures from the highlight of sophomore year so far: some tasty entremets that I wish I'd gotten a better taste of!

Chocolate Mousse Entremet: Light chocolate sponge dies and goes to heaven as it gets drunk on rum simple syrup and teams up with airy chocolate rum mousse. It all gets hidden by a smooth chocolate glaze and marbleized chocolate plaques that conceal all the hard work inside. A chocolate rose and naturalistic leaves, chocolate piping and spread chocolate garnishes make this dessert a beauty worth a pretty penny.

Raspberry Bavarian Entremet: This star princess in the entremet kingdom starts with vanilla sponge showed with love in the form of raspberry syrup, raspberry jam and fresh raspberries; then dressed in a fresh, substantial and empowering raspberry bavarian; adorned in a necklace of red and white almond sponge jaconde strip, glazed in a lotion of raspberry mirror glaze, and crowned with a chocolate lotus flower and more fresh raspberries in case there were any questioning glances.

Bamukuchen: The traditional German dessert gets striped of its origins as the cake gets baked in flat layers that become the wood-grain shell for the frozen yogurt mousse, fresh bananas, and vanilla sponge that lie inside.  The cake layers shine with the apricot glaze that brings the eye to rest upon the beautiful marzipan carnation and leaves, along with the chocolate sticks and branches.

Passionfruit Parfait Entremet: The colorful jaconde strip warns off all predators of this quickly melting treat consisting of frozen passionfruit parfait (made from light and airy cooked egg yolks and heavenly whipped cream in harmony with tangy passionfruit puree) being soaked up by soft vanilla sponge cake. Enclosing it is a delicate passionfruit mirror glaze, adorned by light chocolate spray paint and garnished with tropical baby coconut sleeping on a bed of pomegranate seeds.

Mudslide Torte: A bartender's delight: Rice Krispies cereal gets a warm wake-up with a dunk in praline paste and smooth, melted chocolate. Once hardened, white chocolate ganache gets a Bailey's high and is slathered on to the chocolate base. Chocolate rum mousse and kalhua-soaked chocolate sponge cake quickly follow, with vodka whipped cream topping off the assembly with a final kick. Surrounding the cake it an unsuspecting chocolate marble jaconde strip, complimented by the sprayed chocolate that allows only a glimpse at the punchy goodness inside. To entice consumers, chocolate sauce dabs across the cake, gold-dusted cocoa nibs and silver stars signal a gold-rush of flavor, and chocolate garnishes are the final blow that makes you cave in to all your cravings.

The long-awaited Tiramisu: Handmade with love; ladyfingers sheets wrap around the rich dessert and layer inside as they get soaked with powerful coffee syrup, heavenly chocolate mousse, and traditional, rich mascarpone filling. just in case you were tempted to cut this up into squares like your mom's version, cocoa and powdered sugar get dusted into a cup o' joe with a Chantilly cream saucer that lets you know you're in for something special!

Another raspberry entremet that is the not-so perfect queen of the kingdom. Inside lies a chocolate mousse layer resembling an unruly heart trying to rise to the top. Luckily, the fresh, powerful flavors of raspberry and Mother Nature's contribution of edible flowers and flowing curves of chocolate do not let evil rule, and a tasty treat of 86% niceness steps up to the podium.

When a piece of cake is well... not.

So who knew I'd finally find a better way to cut cake on what will probably be one of my last few days of assembling them? Frustrating!
I think after this class I'm in, I will try my hardest to just come up with the flavor concept of the cake and do the testing it takes to get the perfect pairing of cake, filling and frosting; the rest can be up to someone else or else I'll just make cupcakes; they're pretty enough.
Speaking of cupcakes; vote for mine in this month's Cupcake Hero; it's almost over and my cupcakes are unique and delicious! Bake some for yourself.
In the meantime, take a tasty look at these insider photos; composed of delicate cake, chewy & nutty marzipan, and smooth mouthfuls of Italian Buttercream and ganache. Enjoy, then go make yourself some tasty treats and try not to get yourself as exhausted as I am!

Crispy Coffee Torte

Special Praline Torte

While the going is tough, I've been trying to look back upon the positive surprises I found during my Plated Desserts class last segment. Take a look at these tantalizing desserts and hopefully you can find some flavorful inspiration yourself!

Molten Chocolate Cakes with Ginger Ice Cream (the best), Mango Reduction Sauce, Passionfruit Sauce, and Tuile Garnish

Red Wine & Raspberry Poached Pears with Orange Ice Cream, Reduction Sauce, Orange Segments, Fresh Raspberries, Cranberry-Orange Compote and Almond-Lace Tuile

Chocolate, Peanut & Banana Entremet with Chocolate-Dipped Bananas, Chocolate Sauce and Mango Reduction Sauce

School & S'mores

So the first week of school is already over. Sophomore year, I might add! Surprisingly, it's gone pretty well too! I was beginning to second guess myself about starting with labs, and a class called Plated Desserts, but aside from endless homework, I kind of like it!
But that doesn't mean I wouldn't like to go back to summer and forget my 3:30 morning last Monday when I had to leave. So, I'm talking about the newest creation that came out of my summer and my latest entry to Cupcake Hero.
Lip Smackin' S'mores Cupcakes!
And you'll never guess what the secret ingredient is!
Nope, you'll just have to read on to find out!
Wish I had a kitchen to make a few more entries, that's something I just don't get about our dorms!
But at least I've got an 8 by 10 single to contain my ideas in!
And now: the entry!

Lip Smackin’ S’mores Cupcakes

Makes 20-24 cupcakes

Cupcakes

4 oz. unsweetened chocolate, chopped

1/4 cup (3/4 oz.) cocoa

1/2 tsp. instant coffee powder

1/2 cup boiling water

3/4 cup (3 1/4 oz.) all purpose flour

3/4 cup (3 oz.) cake flour

1 tsp. baking soda

1/4 tsp. salt

1 cup  (8 oz.) softened butter

1 1/2 cup (10 1/2 oz.) brown sugar

1 tsp. vanilla

3 (150 g.) eggs

1/4 cup (2 oz.) mayonnaise

1/4 (2 oz.) cup milk

3/4 cup (6 oz.) root beer

1. Preheat oven to 350℉. Line two muffin tins with paper liners.
2. Combine chocolate, cocoa, coffee powder and water, stirring into a smooth, thick paste. If not completely smooth, microwave in 15 second intervals, stirring after each.
3. Sift flours, baking soda and salt in a large bowl.
4. In an electric mixer on medium high speed, cream the butter and sugar until light and fluffy, about 3 minutes.
5. Add the vanilla and then the eggs, one at a time, mixing until smooth after each addition.
6. Add the chocolate mixture and whip on high speed until smooth, then add the mayonnaise and milk.
7. On low speed, mix in the flour until just barely wet. Finish mixing by hand, folding in the flour.
8. With as few motions as possible, fold the root beer into the batter.
9. Distribute among the prepared muffin cups, then bake in the preheated oven for 18-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Vegan Version

4 oz. unsweetened chocolate (make sure it’s vegan), chopped

1/4 cup (3/4 oz.) cocoa

1/2 tsp. instant coffee powder

1 cup + 1 tbsp. boiling water

3 tbsp. flax seed

3/4 cup (3 1/4 oz.) all purpose flour

3/4 cup (3 oz.) cake flour

1 tsp. baking soda

1/4 tsp. salt

1 cup  (8 oz.) non-hydrogenated vegan margarine

1 1/2 cup (10 1/2 oz.) brown sugar

1 tsp. vanilla

1/2 cup (4 oz.) soy milk

3/4 cup (6 oz.) root beer

1. Preheat oven to 350℉. Line two muffin tins with paper liners.
2. Combine chocolate, cocoa, coffee powder, and flaxseed meal.
3. Sift flours, baking soda and salt in a large bowl.
4. In an electric mixer on medium high speed, cream the shortening and sugar until light and fluffy, about 3 minutes.
5. Add the vanilla and chocolate mixture and whip on high speed until smooth, then add the soy milk.
6. On low speed, mix in the flour until just barely wet. Finish mixing by hand, folding in the flour.
7. With as few motions as possible, fold the root beer into the batter. It is even more important not to overwork a vegan batter
8. Distribute among the prepared muffin cups, then bake in the preheated oven for 20-25 minutes. Do not try to turn or even open the door on these cupcakes until 20 minutes has passed; they will sink fast. Cool completely.

Root Beer Ganache

1 cup root beer

1/2 tsp. instant coffee powder

1/2 cup soy milk

12 oz. dark chocolate (use dairy-free for a vegan version), chopped

1. Put the root beer in a small saucepan over medium heat. Cook, stirring often, until reduced by half. Allow the root beer to come to a boil once, but then try to keep it down to a simmer.
2. Add the coffee powder and soy milk and allow the mixture to come back to a boil.
3. Add the chopped chocolate and mix until smooth.
4. Refrigerate for 15-30 minutes, until set up, then keep at room temperature until ready to use.

Fluff Frosting

1/2 cup (4 oz.) butter (or vegan margarine or shortening), softened

7 oz. marshmallow or ricemallow fluff

the juice of half a lemon

1 tsp. vanilla

3-4 cup powdered sugar

1. Cream butter and marshmallow until smooth and fluffy on high speed.
2. Add lemon juice and vanilla and mix until smooth.
3. Add the powdered sugar, about a half a cup at a time, mixing and adding until a thick, pipe-able consistency is reached.

Assembly

Use a piping bag fitted with a medium-large round tip to poke in through the top of the cupcakes and fill with ganache. You can make as many holes as you want, but keep in mind that filling tends to tear the cake a bit. You can also use an angled filler tip if you have one, but make sure your filling is thin enough to go through easily.

Spread a thin layer of frosting on top of each cupcake. You may have to thin down the frosting a bit to do this.

Dip the top of the cupcake straight down into a bowl of graham cracker crumbs to cover the entire top surface.

Fill another piping bag with the fluff frosting, using a large round tip (or use a disposable bag and cut your own). Holding the bag straight up, close to the surface of the cupcake, squeeze out some frosting, pulling up as your go. The frosting should make its way out to about 1/4” from the edge, so that you can still see the graham cracker crumbs. A curly tip on top is okay, or you can flatten it if you’d like.

Dust the top with cocoa powder or shavings from a block of unsweetened chocolate.

Pumpkin Pop Pie

Ok; let's get one thing straight. Vegan food, especially vegan cupcakes are not bad. In fact, vegan desserts might just be better!

I just had to say that after having watched Cupcake Wars on Tuesday, which was already making me mad because it was a repeat, for the third week in a row... guess summer must be over.

Anyway... to today's piece of indulgence.

I don't really have that much to say, except that this recipe isn't vegan (though it certainly could be made vegan without too much trouble). It's inspired by this month's Chairman's Challenge in Food Network Magazine, where the secret ingredient was chocolate chip cookies.

Of course, I could have gone the easy route and just entered a recipe that I already have in my book of original recipes, "Coconut Almond Fudge Puddle Cookies", but that just seemed lame; as did pairing the chips with something as common as raspberries.

So, with fall around the corner (and may I desperately ask why?), and a year of recipes floating around in my head from J&W, I decided to remake pumpkin pie; take out the water, add some chocolate silk and some surprise undertones, and make a winner. So, here you have it!

Crust

Note: You can use a store-bought pie shell, but if you truly love food, I encourage you to take the extra time and put the extra love into making a homemade crust; plus you can prepare the rest of the pie in-between.

9 oz. (2 cups) all purpose flour

3 oz. (½ cup, packed) brown sugar

½  tsp. salt

¼ tsp. ginger

6 oz. (1½ sticks) cold butter (cut into cubes then put into the freezer until ready)

2-4 tbsp. heavy cream, as needed (keep cold until ready to use)

1. Make sure all ingredients are as cold as possible
2. In a large, shallow bowl, combine the flour, brown sugar, salt and ginger.
3. Sprinkle the chunks of butter evenly over the flour mixture, toss to coat in flour, then use a rubbing motion to flatten the butter pieces and push it into the flour with you hands. Work quickly to prevent the butter from getting too warm. If you have warm hands, you may need to break up the butter into smaller pieces first.
4. Once the butter is in large, even, thin flakes, add about 1 tbsp. of cream. Toss in the cream with your hands. Continue adding enough liquid until the dough starts to come together in crumbles.
5. Turn the dough out onto a very lightly floured surface and, work together, push and gently knead the dough into a rough disk, Chill until cold.

Filling

7.5 oz. canned pumpkin (½ a can)

3.25 oz. (½ cup + 2 tbsp). chocolate chips, plus extra for sprinkling

5 oz. (½ cup + 2 tbsp.) heavy cream

3.25 oz. (½ cup + 1 tbsp, packed) brown sugar

1.25 oz. (2½ tbsp.) good-quality maple syrup

2 eggs, separated

½ tsp. salt

1½ tsp. vanilla extract

¼ tsp. ground cinnamon

¼ ground ginger

⅛ tsp. curry powder, optional

2 oz. (¼ cup) granulated sugar 

approximately ¼ cup toasted, chopped pecans, optional

approximately ¼ cup chocolate chips (or more, if not using nuts)

1. Place the pumpkin a shallow pan over medium heat. Cook, stirring often, until reduced by half. The puree should sizzle often, but should not pop or boil. When properly reduced, there should be just under half a cup of puree.
2. Remove the pumpkin from the heat and stir in the chocolate chips. Cool to room temperature.
3. Meanwhile, roll out the pie crust. With the heal of your hand, flatten and warm the surface of the pie dough, then press on the edges to warm slightly. Place the dough on parchment or plastic wrap to allow for easy maneuvering.
4. Working from the center out, use a rolling pin to lengthen the dough, rotating after each swipe of the pin. This should help to keep the dough circular, but don’t worry if it’s not perfect.
5. (If at any time, the dough becomes too warm to work with, put it back into the refrigerator.). Fix any cracks by filling them in with a small amount of dough from the edge. Continue rolling. until the dough is at least 2” larger than the 9” pie tin you will bake your pie in.
6. Fold the dough in half, then transfer (removing the plastic wrap) to the (engrossed) pie plate. Open up, making sure the dough goes all the way into the bottom, up the sides, and hangs over the pan. Fix any new cracks on the inside portion of the dough by again patching with dough from the edge.
7. If you have a second, same-size pie plate, place it, with some plastic wrap to prevent sticking, on top of the dough. Scrape the excess dough off with a knife or bench scraper, then remove the second pie plate and plastic. If no second pie plate is available, you can rough-cut off the excess.
8. Place the dough into the fridge until ready to use. If you are using store-bought pie crust, you can skip steps 3-7; just be sure that the crust is thawed but cold.
9. Preheat oven to 425℉.
10. To the cool pumpkin mixture, add the cream, brown sugar, maple syrup, egg yolks, salt, vanilla and spices. Whisk until smooth.
11. Place the egg whites in a clean bowl and whip with an electric mixer and a whip attachment. Whip on high speed until opaque, then begin streaming in the granulated sugar. Continue whipping until stiff peaks form (when the bowl is removed and inverted, the egg-white foam should not move).
12. Fold one-third of the egg whites into the pumpkin mixture. When just a few streaks remain, fold in the remaining egg whites.
13. Remove the chilled crust form the refrigerator and sprinkle with chopped nuts and chocolate chips. Pour the pumpkin filling into the curst and spread even.
14. If desired, you can crimp the crust or use a fork to create a design around the edge.
15. Bake at 425℉ for 15 minutes, then reduce the oven temperature to 325℉ and bake for 30-45 minutes more, or until the filling is set.
16. Cool completely, the serve sliced with sweetened whipped cream, if desired.

Now, it's back to the kitchen so I can return with another vegan recipe, before dorm life locks up my imagination!

Razz Pizzaz Cupcakes & Cupcake Hero

So this is when I'm thinking that maybe sophomore year of culinary school should be more about self expression and creativity. Then I could express myself through flavor and show my skills and get great grades for my creations. But, I guess that's why there's dreams. But I'm antsy to get out and have a free, always open kitchen with no limits, and no questions asked. Oh and can they please hurry and put an oven in my single before move-in day in three weeks? I am desperately going to need the relaxation of filling the room with the scent of homemade baked goods.


In the meantime, I wanted to take advantage of the fact that it is still summer and I still have three weeks to enjoy myself at home. That includes entering another round of cupcake hero with a second raspberry entry, because one is never enough.


For this version, I wanted raspberry to be the star; in as a part of the cake, not an afterthought; and accent it with lemon; a classic combination that would make for a treat tasting like an icy glass of pink lemonade. But I couldn't stop there. I added a big swirl of minty icing for a refreshing pizzaz and create the perfect, smooth finish that coats your pallet.


Oh, and might I add that the cake itself has been slashed of half it's fat. Yes, it's true. You can eat two then!


Who's the cupcake genius now? Can I please have a food truck like a.s.a.p.?

Razz Pizazz Cupcakes


Cakes

6 oz. (3/4 cup) boiling water

2 lemon or raspberry zinger tea bags (optional)

4 tbsp. flaxseed meal

8 oz. (1 cup) soy milk

1 oz. (2 tbsp.) raspberry or red wine vinegar

160 g. (1/2 cup) natural raspberry jam
374 g. (1 2/3 cup) granulated sugar
112 g. (1/2 cup) canola oil
1 tbsp. vanilla
the zest of 1 lemon
9 oz. (2 cups) all purpose flour
9 oz. (2 1/2 cups) cake flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 oz. (1/2 cup) plain or vanilla soy yogurt


1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. Place the tea bags into the boiling water and allow to steep for 4-6 minutes. Add the flaxseed meal, mix until smooth, then cool to room temperature.
3. Combine the soy milk and vinegar and allow to sit for at least 5 minutes, or until it curdles like buttermilk. Set aside.
4. In an electric mixer, combine the raspberry jam and the sugar and mix thoroughly. Add the oil and mix until smooth.
5. Add the cooled flaxseed mixture, the vanilla and the lemon zest and mix until smooth and very incorporated.
6. Sift the flours, baking powder, baking soda and salt. Add to the liquid mixture and mix just until moistened.
7. Add the curdled soy milk and the yogurt and mix until barely combined, finishing the mixing by hand.
8. Distribute among the lined muffin cups, filling only 3/4 of the way with batter. You want the cupcakes to barely come above the top of the tin, not overflow. (If you have extra batter, you can add fresh berries and scoop out large muffins).
9. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.




Raspberry Lemon Kurd

120 g, (about 4 oz raspberry before pureeing and straining) raspberry puree (fresh or thawed, frozen raspberries, thawed, pureed, strained, then weighed)
125 g. (about 1/2 cup plus 1 tbsp.) lemon juice
the zest of 1 lemon
200 g. (about 7/8 cup) granulated sugar, divided
3 tbsp. corn starch
6 oz. (3/4 cup) soy milk
2 oz. (1/4 cup) Earth Balance or other non-hydrogenated margarine


1. In a saucepan, combine the raspberry puree, lemon juice, lemon zest, and about half of the sugar. Bring to a boil over medium heat, stirring to dissolve the sugar.
2. Meanwhile, combine the corn starch and sugar. Slowly add in the soy milk, whisking until smooth.
3. Once boiling, add the corn starch mixture to the juice, whisking briskly. Continue cooking, whisking constantly, until the mixture comes to a rolling boil and boils for 20-30 seconds. The "curd" should be thick and bubbling.
4. Remove from heat and add the margarine, stirring until smooth.
5. Pour into a separate bowl and chill to room temperature over ice, then refrigerate until cold and ready to use.




Minty Fresh Frosting


8 oz. (1 cup) soy milk
about 1/4 cup fresh mint
24 g. (1 tbsp.) corn starch
1 cup non-hydrogenated vegetable shortening
8 oz. (1 cup) granulated sugar
1 tsp. vanilla extract
1 tbsp. lemon juice
4 oz. (1 cup) confectioner's sugar, to taste


1. Bring about 3/4 of the soy milk to a boil with the mint leaves. Turn off the heat, cover, and let steep for at least 5 minutes. Remove the mint sprigs.
2. Combine the corn starch and remaining milk and mix until smooth. Add to the warm, steeped milk and bring back to a boil, stirring constantly. Boil for 20-30 seconds, then remove from the heat and cool to room temperature.
3. Beat the shortening and granulated sugar on medium-high speed until fluffy. Add vanilla, lemon juice and cooled milk mixture and beat until smooth.
4. Add enough confectioner's sugar to create the desired amount of sweetness and the desired texture.




Candied Mint and Lemon


mint leaves
lemon peel, cut with a peeler or zester that makes long strips
vegan gelatin or xanthan gum ( I used about 1/4 tbsp.)
hot water (about 1/4 cup, almost boiling)
granulated sugar


1. Make sure the mint and lemon peels are well washed.
2. In a shallow bowl, combine the gelatin and hot water and mix until smooth.
3. Place the sugar in another shallow bowl.
4. Dip the mint/lemon into the gelatin, then into the sugar, coating well.
5. Place on a parchment-lined dipping rack, then on a cookie sheet.
6. Dry at room temperature for several days, or in a very low oven, about 150-175 degrees F.




Assembly


You can either hallow a hole out of the top of the cupcake with a melon baller, spoon in some filling, then press together the cake that you took out and cover up the filling. Alternatively, if the filling is thick enough, fit a pastry bag with a filler tip and jam it deep into the cupcake, pushing in some filling until it just comes out the top. Make several incisions of filling in each cupcake if you plan on using this method.


Spoon a few tablespoons of frosting on top of each cupcake. Using an offset spatula, smooth over the top surface, then use short, quick movements to smooth out the top and remove excess frosting (you'll want to start with more than you think you'll need).


Garnish with candied mint and lemon peels, as well as fresh raspberries, if desired.




Note: the decoration that I made with the candied lemon is not meant to signify crossbones; rather chef's knives that show the expertise of these cupcakes and the person who created them. :)

Storytime: A Cupcake's Life Journey

You've probably guessed by now that decorations aren't really my thing. But that just goes to support the fact that the taste will be magnificent! After all, who want's to eat something that looks so much like a real object that no one wants to eat it? For me, pastry is about taking you out of your comfort zone with just a punch of unexpected flavor and a big, heavenly treat to devour.
That brings me to me to my story: a journey through the world of the cupcake.

First, there is the raspberry, that sweet fruit that thinks he is the center of the flavor universe. Yet, once his sweetness talks itself out, a tart, astringent tang of selfishness reveals itself. The raspberry, after all, is just human.

It is only after the raspberry has shown off his perspective of the world and displayed his ownership, that one encounters the almond. In it's plant-like ability to gently cover the earth in lush, green leaves of creamy, nutty flavor, and duplicity as it becomes a crunchy surprise, the almond is perhaps one of the world's biggest treasures.

The almond is perhaps overlooked by the humanly raspberry, who wants nothing of the overpopulating leaves, but instead seeks to display the beauty of the buds that lie within them. This is where we find the rose, Petals gently blowing to settle softly atop the earth, awaiting the soul who will find and treasure them. For the true fact of it is, their beauty is rarely used for more than display. Almonds too, have the alarming ability to take flight, feeding upon the sweet sap of flowers, and making them come to life.

Underneath all of this lies the earth. It is a subtle, lightly-flavored, crumbly abyss that seems to have no life, even when a sweet, red syrup is drizzled over like waves crashing ashore. Without the earth, the life-like cake, there would be nothing for life to find its foundation. The raspberry would never get to live its rein.

And so,  just like this sweet earth began, it is time that we treasure the true beauty that could never be displayed in this early cupcake. All we have to do it take a bite!

And so, I will do just that!

I present: Oreganic Cupcakes; my (first) entry for this month's Cupcake Hero

Note: I was able to use the flowers off the Rose of Sharon in my back yard. I’ve used them in recipes before, and they are an easy way to capture the flavor of the garden in the summer. if you don’t have access to edible roses that you can pick whenever you want to, you can often find dried rose petals in international markets or health food stores.

Note 2: While these are vegan cupcakes, fitting in with the vegan baking I’ve been doing lately, I was having a debate with myself over honey. While I know it’s in no way considered a vegan product, I loved the way it brings out the flavor of the roses. Plus, unlike other animal products, i can’t find any harmful ways in which honey is harvested. On that note however, i’ve included the option of using agave nectar, which may not support the flavors, but will at least have a similar textural role.

Note 3: I made my cupcakes in a muffin tin that was narrower and taller than the standard muffin tin, as I liked their shape and style. Overall though, they use about the same amount of batter as regular muffin tins, so use whatever one you have.

Oreganic Cupcakes

Make 8-9 cupcakes

9 oz, (2 1/4 cups) cake flour

1 oz. almond meal (or blanched almonds that are finely ground in the food processor)

1 tsp. baking powder

1/4 tsp. salt

4 oz. (1/2 cup) Earth Balance Margarine (or other non-hydrogenated vegan margarine) , at room temperature

5 1/4 oz. (1/2 cup plus 2 1/2 tbsp.) sugar

1 3/4 oz. (2 1/2 tbsp.) honey or agave nectar

4 oz. (1/2 cup) unsweetened applesauce

5 1/2 oz. (11 tbsp.)  soy milk

45 g. (about 2 tbsp.) cornstarch

1/2 vanilla bean

2 tsp. rose water

approximately 18 fresh or frozen raspberries (make sure they are firm, not mushy, so that you can easily handle them)

1. Preheat oven to 350℉. Grease a 12-cup muffin tin with non-stick spray.
2. Sift cake flour, almond meal, baking powder and salt. The purpose of sifting is more for aeration than to eliminate lumps, so when you get down to just almond flour, feel free to just dump it in to the other dry ingredients.
3. In an electric mixer, cream the margarine and sugar on medium speed until smooth and lightened in color. Add the honey and blend, then add the applesauce.
4. Add the cornstarch, soy milk, rose water and vanilla and mix until smooth.
5. On low speed, add the dry ingredients and mix just until no dry specks show. Remove from the mixer and mix by hand just until fully blended.
6. Distribute the batter among the greased muffin cups; you should only fill 8 or 9 of them. Fill the cups about 3/4 of the way to the top.
7. Press 2 raspberries into the cupcake, pressing them down into the batter so that the batter comes up and around the berries as to try and completely hide them.
8. Bake about 20 minutes, or until firm to the touch and barely beginning to brown on top.
9. Cool completely before glazing.

Glaze

1 cup sugar

water, as needed

1 tsp. honey

approximately 1/4 cups roses or dried rose petals

2 oz. frozen raspberries

1 tbsp. corn starch

1/2 to 1 cup powdered sugar, as needed

1. Have a bowl-filled with cold water and a pastry brush near by in case you need it.
2. Place the sugar in a high-sided pot. Pour in enough water to just come up to the same level as the sugar. Stir the sugar; it should be the constancy of wet sand. Add the honey.
3. Bring the mixture to a boil, stirring constantly. If you find any crystals appearing along the side of the pot, brush them down with a wet pastry brush.
4. Once the sugar boils, stop stirring and continue cooking until it reaches 235-240℉.
5. Remove from the heat and pour into a separate bowl. Add the rose petals and allow the syrup to cool.
6. In a food processor, blend the cooled sugar syrup, raspberries and corn starch until smooth.
7. Pour the puree into a bowl. Add enough powdered sugar to make a thick, yet pourable glaze.
8. Remove the cakes from the pan. They should have pulled away form the edges of the pan, therefore easy to remove; but you can use an offset spatula to help. Place the cakes onto a drying or dipping rack that has small enough grates that the cakes will stand. Place the rack on a cookie sheet for easy clean-up
9. Using a spoon or spatula, slowly drizzle the glaze over the cakes; allowing it time to slowly drain into and drizzle over the cakes. There will be a lot of excess that will collect under the rack, which you can use as a second coating if you’d like. Allow the glaze to set.

Almond Cream Frosting

(this filling is so good that I can eat it by the spoonful; like spreadable marzipan!)

2 oz. blanched almonds (the process is quicker if the almonds are also pre-sliced or slivered)

1 tbsp. honey

1 tbsp. water

2 oz. (1/4 cup) Earth Balance Margarine (o other non-hydrogenated margarine), softened 

1 tsp. vanilla

1-2 cups confectioner's sugar

1. Sprinkle the almonds over a sheet pan and toast in a 400℉ for 5-10 minutes or until fragrant and beginning to brown.
2. Immediately remove and pour into a food processor. Add the honey and blend until pasty. Add water and blend until as smooth as possible.
3. Cream the almond butter that you’ve just made with the margarine and vanilla. Add about 1/2 cup confectioner’s sugar at a time until you get a thick, barely spreadable frosting. You can also add some soy milk if you find the frosting being too thick.
4. Fit a piping bag with a large star tip, then fill with the almond cream frosting.
5. Near the edge of each cupcake, pipe a rosette of frosting. To do this, hold the bag at an angle in relation to the cupcake, then make a quick “e” pattern, lessening the amount of frosting as you come back around. The design does not have to be perfect, as this cupcake represents nature.
6. Garnish with a fresh, whole raspberry, placed near the edge of the cream, a slivered almond, and a candied or crystalized rose petal.