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.