Tiramisu Whoopie Pies

Whoopie Pies…Mmmm!!!  I think this obsession occurred right after the cupcake craze no?!  David (my hubby to be), Jenny and I experience our first whoopie pie experience in Susie’s Cakes located in Brentwood (in Newport Beach also).  To me, the sandwich was more of a cookie than a cake.  I suppose whoopie pies can go both ways.  It all depends on whether you like cookie texture more or the lovely cake texture.

Tonight, I’ve decided to make “Tiramisu Whoopie Pies.”  Yes, I LOVE coffee!!! ^.^  As for the filling, I was looking for mascarpone to use as a filling.  Sprouts grocery store made life so much easier by carrying a ‘tiramisu mascarpone.’  Just makes baking shopping more exciting for me!

Hope you enjoy the pictures!

 Only 3 Whoopie Pies @ a time:  David, Grace, & Sammy

Can you see my hand mixer on the background?  It's the "architects series."  ^.^

Tiramisu Whoopie Pies

Cookie/Cake

75g – Butter (melted)

1 – Large Egg

150g – Granulated Sugar

1 tsp – Vanilla Extract (optional)

4 ½ Tbsp – Sour Cream

2 Tbsp – Instant Coffee Powder

¾ tsp – Baking Soda

225g – Pastry Flour

50g – Cocoa Powder

Filling

250g – Mascarpone

1 Tbsp – Instant Coffee Powder

50g – Granulated Sugar

Bake @ 350°F

(Self Note:  Egg til’ light and fluffy, add sgr til’ thk & glsy aka ribbon effect, add vanilla extract.  Fold sour cream & instant coffee pwdr, fold in the rest of the sifted dry ingredients)

Cherry Cornmeal Cookies

 My oven only allows me to make a dozen cookies maximum w/ 1/4 sheet pan! Yum!

 Up close and personal prior from baking!

The cookies decorated w/ royal icing!

mm Mmm..SO GOOD!

My Bread

My Professor had mentioned to me about this bakery called, "TARTINE BAKERY" located in the San Francisco area.  For our graduation gift, we were to write down the type of baking book we wanted as a gift.  Instead of writing down the typical categories of bread, chocolate, cake, I specifically requested this book.  I even consider writing down the ISBN number, but my classmate thought that would have been a bit 'crazy.'  What's so crazy to know what one wants?  Then my professor handed me this book as a gift!  Yay!  I'm so excited! 

So the first chapter talks about the process of making your own live yeast and to make the 'Country Bread.'  I am not much of a fan of sour dough bread because I find the bread to be a bit acidic.

85°C Bakery

85°C Bakery
Diamond Jamboree Shopping Center

2700 Alton Pkwy

Ste 123

Irvine, CA 92606

(December 27, 2010)

Everyone says, "this place is so far and the line is too long!"  Well, I must say, my dear friend Kathy took me here twice during the evening to try their sea salt coffee.  It was delicious, especially when you're about to drink the last sip of the coffee and you taste the salt that enhances the flavor of the coffee.  During the evening, nothing is left on the bread/bakery section.  This time, my fiance wanted to go there during the day and experience the hype of the awesomeness about the long wait and what is so special about this place? 

Once we found parking and approach the front of the bakery door, we see the LINE!  It was long and as soon as David and I are near the doorway, the guy stops and says, "Sorry, we'll stop here for now so the lines slow down."  As we were waiting, we were debating on whether to get a small tray together or to take a large tray together.  David and I end up taking a large tray each.  I think we went a little crazy, but we have to experience it all! 

Finally, the guy let us in.  We walked through the bread section and everything looks so fresh and smells wonderful!  There was a man that kept bringing fresh baked goods out and restocking the shelves.  As I turn around, I see a glass window where we can see the oven at work.  That portion was in construction the last time we visited.  I must say, there was at least 25 people working in the back of the kitchen.  Our total came out to $40.50 with two orders of the famous "Sea Salt Coffee."  I must say, do try their hot coffee, somehow, the cold one didn't taste as good this time around. 

On the other side of the shop near the hallway to the restroom, there is another glass window.  You can see that it's their chocolate room and the room where they assemble cakes.  I was watching the Chef working on chocolate molds that has been set and he was cutting it in triangular shapes as decorative motifs for the borders of the cakes, lovely!

Below are pictures of breads we purchased, no worries, we didn't eat them all, just some.  Hope you visit their bakery too!

Blueberry Bun w/ Cream Cheese filling 

Coffee Bread w/ Red Bean filling

Taro Roll w/ filling 

Chocolate Cake Toast

 Blueberry Spongecake 

Cherry Puff Pastry

Bottega Louie

Bottega Louie
(12/15/2010)

I have intended to go to this bakery for lunch and try their French Macarons. I noticed that Bottega Louie was only 1.8 miles from school so I decided to drive there after school just to grab a few French Macarons and experience their flavors. My friend told me their Passion fruit flavor is delicious, though it was sold out when I went there. The only flavors they had were:

• Mandarin Orange
• Lime
• Coffee
• Cinnamon
• Vanilla Bean

I walked through the entry door on 7th Street. Their window displays were of French Macaron trees; looks amazing! As I walked in, to my left was a refrigerator of various cheeses and sandwiches on the go. To my left were displays of tarts and tartelettes and wrapped around to the other side were the lovely cupcakes and French Macarons. I was so excited to see the bold colors of those Macarons and couldn’t resist taking a bite of them. Behind me were tables filled with customers eating lunch and conversations echoing through the restaurant from their high ceilings. It was a lovely place and I look forward to coming back for lunch, until next time! ^.^

 

Green Tea Creme Brulee

Pina Colada Panna Cotta

David loves Pina Colada and when I came across to this recipe from Bon Appetit Magazine, I have to make it! I didn’t have rum so I used a pineapple wine I recently bought from Hawaii. The recipe is below and David loved it, but I think it’s a bit on a sweeter side. What do you think?

Pina Colada
Serving: 6

(Adapted by: Bon Appetit)
Ingredients:
2 tsp – Gelatin (approximately 1 pouch)
2 Tbsp - Water
1 Cup – Crushed Pineapple w/ natural juice (no sugar added)
1 Cup – Cream of Coconut (usually found in the alcohol aisle)
1 Cup – Heavy Cream
¼ Cup – Rum
Ground Nutmeg

Procedure
1. Pour gelatin and water into a medium size pan, set aside and let sit for 15 minutes.
2. Combine crushed pineapple + juice, cream of coconut, heavy cream, ground nutmeg and rum altogether and puree.
3. Heat the gelatin until dissolve.
4. Mix gelatin into puree and stir until combine.
5. Divide the mixture into glass cups and refrigerate overnight.

(*NOTE: Serve it with extra pineapples on top)

Chocolate Souffle

Tonight, I have been craving for something sweet and chocolaty. So, I decided to make a chocolate soufflé since these are the ingredients I currently have in stock. Also, I used low fat milk because that was all I had and it turned out fine. Regular milk would possibly make this soufflé a little more rich in flavor. I hope you enjoy this, my little sister and I loved them!

Chocolate Soufflé
Yield: 6 (3/4 Cup Ramekins) Servings
Ingredients:

70g – Unsalted Butter
90g – Bread Flour
8 oz – Milk

60 – Egg Yolk
1 oz – Rum
25g – Unsweetened Cocoa Powder

180g – Egg Whites
160g – Granulated Sugar

Unsalted butter for greasing
Granulated sugar for garnishing

Procedure

1. Lightly grease 6 ramekins with butter and dust with sugar.
2. For cocoa pastry cream, in a small bowl, combine egg yolk, rum, and unsweetened cocoa powder and whisk until well blended, set aside.
3. In a medium sauce pan, melt the butter over low heat, sprinkle the flour and stir with wooden spoon until it becomes a paste.
4. Pour the milk and whisk until thickened. Cook until it comes to a boil, turn off the heat and set the cocoa pastry cream aside to cool. Whip the egg whites until foamy and soft peaks. Gradually add the sugar and continue to whip until stiff peaks form.
5. Spoon about 1/3 of the egg whites into the cocoa pastry cream. Use a rubber spatula, fold gently. Make sure you’re not stirring.
6. Then fold the remaining egg whites just until well blended. Scrape the batter into the prepared dish about almost full. Pour hot water into the pan to reach 1/3 height of the pan. Bake until the soufflé is puffed and the top is browned (15 -20 minutes, depending on your oven).

Oatmeal Cookies Supreme

Hello FALL! Yes, nutmeg and cinnamon fragrant until end of this year, I’m so excited. Today, I’d like to introduce to you my version of an Oatmeal Cookie Supreme. I personally love almonds, but my other half loves pecans more. You’ll notice that I use a lot of pecans as part of my recipes rather than almonds. Plus, my mommy’s allergic to almonds (but when my friend Jenny makes her version of the irresistible oatmeal cookies with sliced almonds and cranberries, mommy simply gobbles the whole thing and tells me she’ll worry about the allergies later). I hope you’ll enjoy this recipe as much as my family and I did.

Oatmeal Cookies Supreme
(Yield: 20 Cookies)

Dry Ingredients:
2 Cups – Rolled Oats
1 Cup – Oat Flour
1 Cup – Cake Flour
1 Cup - Brown Sugar (lightly packed)
1/2 Cup - Granulated Sugar
1 Tbsp, 1 tsp – Baking Powder
1 tsp – Baking Soda
1 tsp – Freshly Grated Nutmeg
1 tsp – Ground Cinnamon
2 tsp – Salt

Wet Ingredients:
2 Sticks – Melted Butter, cooled
2 Large – Eggs

Particulates:
5 oz – Toasted pecans, chopped
4 oz – Dried cranberries
4 oz – Chocolate Chunks

Procedure
1. Shift all dry ingredients, omit the rolled oats. Then stir in the rolled oats.
2. Combine melted butter and eggs to dry mixture and mix.
3. Fold in the chocolate chunks, toasted pecans, and cranberries.
4. Use an Ice – Cream scoop, place cookies on a baking tray.
5. Bake @ 350°F for 14 – 16 minutes (make sure to preheat before placing cookies in).

Pecan & Spiced Baby Cakes

Fall season is making its way soon!  I believe it begins on September 22, 2010.  I look forward to the fall season all the time because it reminds me of my childhood while walking down the street with my little brother in New York.  I enjoy the changing colors of leaves from the trees, the breath of fresh air, the smell of fall.  Sometimes when it rained the day before, I would go with my brother and shake the trees the very next day to pretend it's still raining.  Fall also gives me the butterflies because it's another year I celebrate my anniversary with my love, David.

So tempted by the beautiful fall, I wanted to make something that reminds me of the smell of the holidays filled with cinnamon and spices.  Tonight, I made Pecan & Spiced Baby cakes.  The toasted pecans give these little ones an abundance of flavor.  I hope you’ll enjoy the recipe.

(You can always make Bundt Cake with this recipe)

Pecan & Spiced Baby Cakes

Serving:  30 mini cakes or 12 mini cakes + small bundt cake

Ingredients

7 oz – Finely chopped pecans, toasted before chopping

4 oz – Butter, room temperature

3 oz – Granulated Sugar

3 oz – Brown Sugar

2 – Eggs, room temperature

7 oz – All Purpose Flour

1 tsp – Baking Powder

½ tsp – Baking Soda

1 ½ tsp – Ground Cinnamon

½ tsp – Ground Ginger

¼ tsp – Ground Clove

1 tsp – Ground Nutmeg

¼ tsp – Salted

1 ½ tsp – Vanilla Extract, optional

½ Cup – Buttermilk

1 Tbsp – Confectioner’s Sugar, optional for dusting

Procedure

1.        Toast the nuts, let cool and finely chopped them.  Set aside.

2.       Cream butter until fluffy, gradually add the sugars and scrape the bowl several times.  Mix until combined.

3.       Add eggs while mixing in medium speed until smoothly, but do not over beat.

4.       Sift all dry ingredients together and set aside.

5.       Combine vanilla extract with buttermilk.

6.       With the mixer on low speed, add the flour mixture to the batter in 3 stages while alternating with the buttermilk mixture (Make sure you finish your mixing with the dry ingredients last.  For example: mix flour in 3 parts, liquids in two alternating).

7.       Fold in the toasted pecans and use a scoop to divide the batter evenly.

8.       Preheat oven to 350F and bake for 12 – 15 minutes, depending on your oven.

Fruit Tartelettes

I ‘heart’ fruit tarts!  They’re the best dessert because it brings out the best in seasonal fruits.  Fruit tarts can be made with many varieties of tart shells from puff pastry, to pie dough, and even short dough.  My favorite is the Almond short dough because it’s a type of cookie dough that is versatile. 

(Almond Short Dough can be made as a larger batch and freeze up in cylinder shape.  When you crave for cookies, slice a few, pop them in the oven and you can dipped them halfway with melted chocolate.  You can use it as an Ice – Cream Sandwich, it’s also lovely to be used as a crust for cupcake size cheesecake.  See what I mean when I believe how this recipe is the best ever?  I’m confident you’ll find many ways to use this particular recipe and make it your own creation.  Did I mention the marvelous nutty flavor the almond brings to the cookie?  You’re going to love it!)

Here is an introduction to my fruit tartelettes; almond short dough filled with pastry cream and then topped with fresh fruits. (When making tartelettes, go easy on the thickness of the tart shell since it is a smaller size).  Bon Appetite!

(Recipe - In Progress)

Matcha Green Tea Macarons

(Recipe adapted By:  Cathy Xiao Chen)

Green Tea Macarons

Ingredients

155 g – Powdered Sugar

100 g – Almond Meal

5 g – Matcha Powder

66 g – Egg Whites

Procedure

1.        Sift dry ingredients together in a large bowl.

2.       Whisk egg whites in an electric mixer on high speed for 2 minutes.  Add egg whites to ingredients in the bowl.

3.       Smear the egg whites into the dry ingredients with a spatula until completely combined and glossy.

4.       Transfer to a piping bag fitted with a size 7 piping nozzle.

5.       Grease a heady steel baking tray with oil and line with baking paper.  Pipe mix onto tray 2-cm wide (approximately 7/8”), 3-cm apart (approximately 1.25”).

6.       Tap the underside of the tray sharply against your palm to flatten the Macarons.

7.       Leave in a warm, dry area for 20 minutes or longer (depending on ambient humidity and temperature), or until you can touch the surface lightly without any sticking.

8.       Bake on a low rack in a convection oven at 300°F for 15 minutes, turn the tray halfway.

9.       Cool Macarons completely on the tray before removing and filling.

Green Tea Custard

Ingredients

35 g – Egg Yolks

2 g – Salt

45 g – Granulated Sugar

1 g – Matcha Powder

15 g – Plain Flour

200 g – Milk

30 g – Unsalted Butter

Procedure

1.       Place yolks, salt, sugar, flour, and matcha powder in a medium bowl and whisk until smooth.  Add milk and whisk.

2.       Transfer to a small pot and whisk over medium flame until bubbling and thickened.

3.       Cool to 120°F then add butter and whisk until emulsified.

4.       Cool to room temperature and whisk smooth before piping.

Ginger Nectarine Muffins

Nectarines are in season!  Mmmm, trying to make a yummy breakfast for David (my other half).   This recipe is  adapted by a book called:  Good to the Grain – Baking with Whole Grain Flours, By Kim Boyce.

The book called it Ginger Peach Muffins, but since I didn't have peaches, I used what I had in my fridge. I also didn't add the crystallized ginger in my batter because I had forgotten to pick those up from the grocery (possibly the reason the muffin did not taste sweet).  Happy Baking!

Ginger Nectarine Muffins

Serving:  9 Regular Muffins or 6 Jumbo Muffins

Nectarine Topping

1 – 2 small nectarine (or peaches), ripe but firm

1 Tbsp – Unsalted Butter

1 Tbsp – Honey

2 Tbsp + 1 Tsp – Grated fresh ginger

Dry Mix

1 Cup – Oat Flour (place oats in food processor)

¾ Cup – All Purpose Flour

½ Cup – Whole Wheat Flour

¼ Cup – Sugar

¼ Cup – Dark Brown Sugar

1 Tsp – Baking Powder

1 Tsp – Baking Soda

¾ Tsp – Kosher Salt

Wet Mix

3 ounce (¾ stick) – Unsalted butter, melted and cooled slightly

¾ Cup – Whole Milk

½ Cup – Sour Cream

1 – Egg

3 Tbsp – Finely chopped crystallized ginger

Procedure

1.        Place a rack n the middle of the oven and preheat to 350°F.

2.       Grate the ginger into a large bowl.  Some will be used for the topping and the rest for the batter.

3.       For the topping, halve the nectarine, remove the pit, and slice the halves into slices about ¼ inch thick.  Add the butter, honey, and 1 tsp of the grated ginger to a medium size skillet.  Place the skillet over a medium flame to melt the mixture, stirring to combine.  Cook until the syrup begins to bubble, about 2 minutes.  Add the nectarine, toss the pan to coat them with the syrup and set aside.

4.       Sift the dry ingredients into a large bowl, pouring ack into the bowl any grain or other ingredients that may remain in the sifter.  Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined.  Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.

5.       Scoop the batter into muffin pans.  The batter should be slightly moulded above the edge.  Toss the pan of nectarines to coat them with the pan juices.  Lay slices of nectarines over each of the muffins.  Spoon the pan juices over the nectarines.

6.       Bake for 24 – 28 minutes, rotating the pans halfway through.  The muffins are ready to come out when they smell nutty, their bottoms are golden in color, and edges of the nectarines are caramelized. 

Marshmallow Fondant

 Last night, I have made two batch of Marshmallow Fondant for my good friend; she’s going to use it to make a Wubbzy Cake for her nephew birthday this Friday.  I hope the fondant will work for her (crossing fingers).  This can get messy, make sure you have adequate table space.  The process of kneading the fondant makes me feel like a chicken stretching their wings back and forth.  I’d say, making marshmallow fondant really works the back and shoulder.  By the way, this fondant tastes better than the commercial fondant (I usually take it off the cake when eating the cake, it just makes the the cake look so much better).  You can always tint to the desired color too!  Hope you’ll have fun making Marshmallow Fondant.

Ingredients

16 oz. – white mini marshmallows (1 pkg. – use good quality brand)

2-5 Tbsp – Water

2 lb – Sifted Confectioner’s Sugar (use good quality brand too, non-name brands may be cheaper, but may also have higher ratio of cornstarch than sugar).

½ Cup – Solid Vegetable Shortening

Procedure

1.        Place marshmallow and 2 Tbsp of water in microwave – safe bowl.  Microwave 30 seconds on high; stir until mixed well.  Continue microwaving 30 seconds and stir again.  Continue until melted (Tinted color may be added at this point if desired).

2.       Place ¾ of the sifted confectioner’s sugar on top of the melted marshmallow mixture.  Fold sugar into marshmallow mixture (Flavoring  may be added at this point if desired).

3.       Grease hand and counter generously, then turn marshmallow mixture onto counter.

4.       Start kneading like you would on a dough.  Continue kneading; adding additional confectioner’s sugar and re-greasing hands and counter so the fondant does not stick.  If the marshamallow fondant is tearing easily, it is too dry; add water ½ tbsp at a time.  Knead until fondant forms a firm smooth elastic ball that will stretch without tearing (approximately 8 minutes).

5.       It is best to allow the Marshmallow Fondant to sit, double-wrapped overnight.  Prepare the fondant for storing by coating with a thin layer of vegetable shortening, wrap in plastic wrap and then place in a resealable bag.  

6.       When ready to use the fondant, knead fondant until smooth.  Roll out fondant 1/8” thick.

Blueberry Citrus Jam

Yes, another one of those blueberry recipes again.  I just can’t help it!  It is an abundance and affordable!  Hope you’ll enjoy this recipe because it tastes delicious on top of a whole wheat English Muffin for breakfast.

Blueberry Citrus Jam

Ingredients
Agave – ¾ Cup
Orange Juice – 1 Cup

Fresh Blueberries – 2.0 lb
Orange Peel – 1 Whole Orange
Lemon Juice – ¼ Cup

Procedure
1. Peel Orange with a potato peeler and slice thinly, set aside.
2. Place Agave and Orange Juice in a pan until simmer.
3. Add the Fresh Blueberries, orange peel and Lemon Juice.
4. Cook until jam is thickened to the desire consistency. (I cooked mine approximately 45 minute on low just so the blueberry does not burn).
5. Use a sterilized glass jar (see below), pour in the jam and close the lid tightly.
6. Place the jar back into the hot water and boil for another 10 minutes.
7. Let the jar cool and ready to serve.

*Note: If using the metal lids, make sure the lid pops up after the hot water bath boil. Store at cool area and will last up to 1 year. Once it is opened, last up to 30 days in the refrigerator.

How to Sterilize Your Jar
Place your glass jar and boil with water (approximately 10-15 minutes) just before the jam is ready.
Dry the glass jar with a towel and pour in the jam.

Crostata Di Mirtilli - Blueberry Tart

Crostata Di Mirtilli – Blueberry Tart

(Adapted by:  Delicious Magazine)

6 Servings

60g – Unsalted Butter (@ room temperature)

100g – Powdered Sugar (plus extra ; to dust)

2 – Egg Yolks

65g – Desiccated Coconut

300g – Fresh or Frozen Blueberries

Juice of 1 Lemon

2 tsp   - Corn Flour

Polenta Pastry

185g – Plain Flour (plus extra; to dust)

75g – fine polenta

Grated zest of 1 Lemon

115g Chilled Unsalted Butter (chopped)

1 – Egg (lightly beaten w/ 1 ½ tbsp Olive Oil)

Topping

60g – Unsalted Butter, melted

110g – Plain Flour

110g – Granulated Sugar

45g – Desiccated Coconut

1 – Vanilla Bean, split and seed scraped