Eat Your Heart Out Red Velvet!

Bake a Red Velvet heart cake for your Valentine's!

This year I made my life easy and bought a beautiful heart shaped Nordic Ware Bundt cake mold for my Valentine's Day cake. The focus is on a great tasting recipe where you can omit the frosting if you are out time or ingredients!  

Food historians may differ about the origins of Red Velvet cake, many believe the name comes from the naturally reddish hue from the cocoa powder, which is enhanced by a chemical reaction between vinegar and baking soda. Today most versions rely on red food coloring (some bakers use beet juice) to achieve it's vivid shade.

 

So bake that special someone this fab cake, there's still time!

TOOLS

baking spray

standing mixer

heart shape bundt cake - I found mine on Amazon.com

rubber spatula

cooling rack
toothpick
small- medium size strainer
pastry brush

INGREDIENTS

2-1/2 cake flour (not self rising) sifted

2 tbsp unsweetened Dutch-process cocoa powder

1 tsp salt

1-1/2 cup sugar

1-1/2 cup vegetable oil

2 large eggs room temperature

1/2 tsp gel red food coloring

1 tsp vanilla extract

1 cup buttermilk

1-1/2 tsp baking soda

2 tsp distilled white vinegar

DIRECTIONS

Preheat oven to 350 degrees. Prepare bundt cake pan with a good spray coat of baking oil. Use the pastry brush to get into every crevice, nook and cranny. 

 Whisk together cake flour, cocoa and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter and mix on medium speed for 10 seconds. 

Pour batter into the hear shaped bundt pan making sure the batter is spread evenly, use the rubber spatula to achieve this. This will help the cake bake up the sides of the pan a bit instead of puffing up in the middle, which doesn't help when you invert it.

Bake for about 45 minutes until toothpick inserted in center comes out clean.

Let cake cool for a while in the bundt cake pan before removing it.  If the cake is too hot, it's more likely to come apart when you invert the pan over the cooling rack or serving plate. Let it cool and set before you disturb it. About 20 minutes. 

Serve with your favorite sparkling wine!

Happy Valentine's Day!

BE MINE, Madeleine!

 Rosewater Madeleines

Madeleines are little cake-like cookies that are baked in special shell shaped molds. These elegant French tea cakes to bake and share are traditionally from the Lorraine region in Northeastern France. Madeleines date back to the court of Louis XV and the name was give to the cookies by 'Louie' himself to honor his father-in-law's cook Madeleine Paulmier. Louis' wife, Marie introduced them to the court and soon they became the rage at Versailles...and the rest is history.

Aside from the traditional small shell moulded pan, commonly found in specialty kitchen stores or amazon.com, no special tools are required to make madeleines.

A genoise cake batter is used. The flavor is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a lemony flavor, but the ones I made here to celebrate Valentine's use a couple of teaspoons of rosewater and a small drop of red food coloring for the rosy pink. 

In addition to the traditional shell mold I used a cast iron mini heart shape mold that I recently found with my other love, Amazon.com which never disappoints! This recipe comes from a book called Madeleines by Barbara Feldman Morse. So many wonderful recipes to try I thought I would start with this one!

TOOLS
Madeleine pan - amazon.com or local kitchen specialty store
Heart shaped baking pan or cast iron - amazon.com

Standing mixer

Rubber spatula
Small offset spatula

Wire rack

INGREDIENTS

1-1/2 tbsp unsalted butter, room temperature

1 cup granulated sugar

2 eggs, room temperature

2 tsp rosewater

1/2 tsp vanilla

1 or 2 drops of red food coloring

1 cup all purpose flour

Baking spray

Sugar crystals - optional

Place rack in the center of oven and preheat oven to 350°.

Coat 2 heart-shaped or madeleine pans with baking spray.

Place butter and sugar in a small sauce pan and melt over low heat on the stove. Stir to make sure butter is fully melted. Let cool. Combine eggs and the sugar/butter mixture in a standing mixer with the paddle attachment and mix until thick and foamy. Add rosewater and vanilla extract plus 1-2 drops of red food coloring and continue mixing. 

Add flour and whisk in gently until just incorporated.

Using a 1-1/2 inch diameter scoop or a teaspoon, fill the molds with batter until almost full. Optional: sprinkle sugar crystals on top of each cake. Bake for 11-13 minutes, until the heart-shaped madeleines puff up and spring back when lightly pressed.

Remove pans from oven and let cool on a wire rack for 2-3 minutes, then invert and tap madeleines onto rack. You may also use a small offset spatula to remove each one individually. Bakes about 2 dozen.

Share these sweet little things with the special people in your life. Take them to work for your co-workers (if you like them!) or wrap them up in a basket, add some teabags and surprise the little ol' lady next door! Whoever you choose to share these with will bring a warm smile to their faces and your heart!

XOXO

Rainy Day Brown Butter Cookies with Sea Salt

Is there ever too much of a good thing? 

As in too much rain when overcoming a drought?  Nope!  Sunny Southern California became wet, slippery and miserable this past weekend and instead of trying to get from point A to B, I opted to forego errands and stayed indoors to test a new 'copy-cat' recipe from a bakery called Brown Butter Cookie Company. This bakery is located in the central coast of California in the small seaside town called Cayucos. Nothing like a rainy weekend to keep you indoors and inspire one to bake!       

Before & After!

 This recipe has been on my radar: brown butter cookies with sea salt. 
The taste is more than a bit of heaven, each bite cloud-like, very airy and so aromatic with amazing nuttiness! The butter makes them delicate and very soft.

The butter is browned until you see those lovely small brown bits and slightly burnt milk fat! 

 TOOLS
1 − 2 qrt saucepan

measuring spoons and cups

mixing bowl

standing mixer with paddle attachment

rubber spatula

parchment paper

2 cookie trays

small cookie dough scoop

2 cooling racks

INGREDIENTS

1-1/2 sticks unsalted butter

1/2 cup packed light brown sugar

1 tsp vanilla extract

1-1/2 cup all purpose flour

1 tsp baking soda

 fleur de sel sea salt for sprinkling

DIRECTIONS

Melt butter in the sauce pan over medium-low heat, swirling, keep a close eye on it. The butter will begin to foam, then clarify before your eyes turning into a beautiful carmel rich brown color with the most amazing nutty aroma. 

This is what you want. 

Turn off the stove and pour the browned butter into a heat proof container and chill in the refrigerator for about 1-2 hrs.  It must be cooled to work on the next steps or your dough will be too soft.

Pour brown butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl whisk together flour and baking soda an add mixture to the wet ingredients. Mix on medium low till all ingredients form the consistency of dough.

Preheat oven to 325°.

Line cookie sheets with parchment paper.

 Form small ball shapes with the cookie scooper and place on cookie sheet. Sprinkle with sea salt.

Bake for 15 minutes or until the cookies are lightly golden. 
Don't over bake or they may get very dry and crumbly. 

Makes about 2 dozen round cookies. 

So go ahead and give this recipe a try as it only requires a few basic ingredients I'm sure you'll have in your pantry. I promise you won't have to run to the grocery store in this wet weather!!!

Stay dry!

Mini Gingerbread Ornament Houses

This year I challenged myself and made these lovely miniature gingerbread houses! A fun twist on a tradition yet ornament size! Super fun and easy to make and the expressions from your friends when you gift them or when they see them on your tree is priceless!

TOOLS:
3-D mini gingerbread house cookie cutter from fancyflours.com about $9!
rolling pin
standing mixer fitted with paddle
measuring cups and spoons
parchment paper
large rimless cookie sheet
cooling rack
twine
pastry bag with writing tip
toothpick
candy decorations & sprinkles

INGREDIENTS
Gingerbread House:
1 stick unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/4 cup molasses or dark corn syrup
1 tbsp cinnamon
1 tbsp ground ginger
1-1/2 tsp ground cloves
1 tsp baking soda
2 cups all purpose flour
2 tbsp water

Royal Icing:
3-3/4 cups powdered sugar, sifted
1-2 large egg whites
1 tsp lemon juice or any extract

DIRECTIONS
Preheat oven to 375 degrees F.

I used a 3D mini gingerbread house cookie cutter from fancyflours.com The final ornament house size is approximately 2.5"H x 5-5/8"D x 2"W. This clever little cutter makes 6 quick easy pieces that can be 'glued' together after baking. Then you just decorate!

In a stand mixer cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda until the mixture is smooth.  Blend in the flour and water to make a stiff dough. 
Chill at least 30 minutes or until firm.  

Roll gingerbread dough out on a large rimless cookie sheet over parchment paper.  Position the cutter to get as many houses as you can. Carefully remove the left over dough. With a toothpick carefully puncture a hole into the two roofline pieces. This will be for the twine to go through when you are assembling the house.

Bake at 375 degrees for about 15 minutes until dough feels firm.
Cool for 5 minutes then carefully transfer to cooling rack to cool down more. 

Make the Royal Icing while the cookies are cooling.
Mix all of the ingredients together using an electric hand mixer until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more extract or lemon juice to thin, only if necessary.

Place royal icing into a pastry bag fitted with a writing tip and press out to decorate individual parts of house piping on candy decorations, windows, etc as desired. Let dry until hardened. 

Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry. It only takes a few minutes.

 Run a piece of twine about 6-7" long to the two roofline pieces before you glue them together to the pitched roofline edges. Continue decorating the house, glueing on small candy pieces or sprinkles to your desired look. Silver dragees are very nice!

Once you are done with all the houses place in an area where they can be left alone undisturbed overnight before you handle again. Tie the twine.  Hang on tree!  As gifts, carefully wrap each with tissue and place in a beautiful holiday box! 

Merry Christmas!

Fall Leaf Cookie Wreath!

I love Fall...however in Los Angeles it's still an extension of Summer and as this past weekend hit the 3 digits (again!) I won't let the heat spoil my mood in hoping, wishing and praying for a little cool down.

Although the outside temps make it hard to turn the oven on and bake beautiful Fall treats without overheating the house, I mentally escape to earlier Fall trips back East as I put my apron on... 

...and being an early riser, the cool morning sunlight suits me well to happily turn the knob to 350˚!

A Fall leaf wreath composed of traditional Autumn colors is just right for the occasion. I use my favorite sugar cookie recipe and modify it by adding a Pumpkin Pie spice blend and brown sugar. Voila -  Fall Pumpkin Spice cookies! These fall-inspired cookies are an extra flavorful treat. Try this fun project with the little ones you are babysitting this weekend or better yet set this up at the kids craft table at Thanksgiving! It will be sure to keep them busy and out of the kitchen!

INGREDIENTS

3-1/4 cups all purpose flour

1 tsp baking powder
1/4 tsp salt

*1 tsp cinnamon

*1/4 tsp ground ginger

*1/8 tsp nutmeg, freshly grated if possible

*1/4 tsp allspice

(*optional - replace individual spices with 2 tsps of Pumpkin Pie Spice)

1 cup (2 sticks) unsalted butter

2/3 cup granulated (white) sugar

1/3 cup brown sugar (light or dark)

1 egg

1 tsp vanilla extract

1/4 cup canned pumpkin puree
red, yellow, orange, green & brown food coloring
1-2 cups confectioners sugar
3-6 tbsp water

TOOLS

rolling pin

leaf cookie cut outs, various shapes

2 cooling racks

2 baking sheets
silpat or parchment paper

standing mixer

rubber spatula
whisk

mixing bowls

measuring cups and spoons

round circle foam board cut out, about 14" wide and 2-3" thickness
1 x-acto blade
twine string for hanging the wreath

plastic wrap

orange ribbon enough to wrap around the cookie wreath and tie a pretty bow!

DIRECTIONS

Makes about 2-3 dozen various sized leaf cookies, final quantity depends on size of leaf cookie cutters used.

Preheat oven to 350˚

In a large bowl add flour, baking powder, salt and spices. Mix well with whisk to combine and set aside. In the bowl of an electric mixer, slowly beat the butter until smooth then add both sugars and beat until fully combined and fluffy. Add egg, vanilla, and pumpkin puree and beat on low for about 1 minute.  Scrap down the sides of the bowl with the spatula to make sure all is mixed if necessary. Then, while the standing mixer is on low add the flour mixture slowly. Mix until all of the flour is incorporated and the mixture begins to ball up and pull away from the sides of the bowl.

Dump the dough onto a clean work surface and split the dough into 5 even pieces, as each piece will be colored with food coloring. Wrap each piece with plastic wrap first so the dough won't dry out. Dough #1 will be red. Place a few drops of red food coloring into the dough and with your hands begin kneading the dough. Add more drops of red if you want untill you have reached your desired color of red. Wrap the red dough in plastic wrap and place in the refrigerator while you continue coloring the other pieces of dough with green, brown, yellow and orange. Make sure to wash your hands thoroughly in between the coloring of each dough as your hands will get stained and the color may transfer to the other doughs. When the dough has chilled for about 1 hour, break each colored dough into smaller pieces and place different colors next to each other (see images above). 

Place a piece of wax paper over the dough, this will help smooth the dough out and keep it together. Soon you will see multicolored cookie dough before you eyes! Place the leaf cookie cutters throughout the dough and place each cookie onto a parchment covered baking sheet. Afterwards I prefer to place the baking sheet with unbaked cutout cookies into the freezer for about 5-10 minutes before baking to help the cookies keep their shape while baking. 

Bake for 9-11 minutes till slightly golden but that may be hard to tell with the food coloring so don't leave the kitchen!

Create your own amazing color patterns!

After the cookies are baked and cooling on the cooling racks. 
Cut out the foam board wreath with an x-acto blade and tie the twine string on one end for hanging.

ICING
In a small bowl mix the confectioners sugar with 2-3 tbsp of water. Stir thoroughly until well mixed. The consistency must be thick like real glue. The icing will be the 'glue' for the cookies. 

Separate the cookies you will be using and carefully practice how and where you will place them on the wreath. Then 

with a small spoon add a teaspoon size of icing to the back of each cookie and gently press down against the foam board. Allow a few minutes for the cookie to set, then proceed with the next cookie. 

After you have added all the cookies and built your Leaf Cookie Wreath it is important that it is not moved. The icing on the wreath must completely dry so that the cookies do not break, move or fall off. Don't forget to add the twine before you add the leaves, so that you can hang the wreath!

After the icing on the wreath is completely dry carefully tie the orange bow and hang!

Happy Fall!