Tuesdays with Dorie - Low & Lucisious Cheesecake

I'm a traditional cheesecake fan.

I like it plain, thick and creamy, preferably with a very thick grahm cracker crust.

So, while I was excited to try this chocolate cheesecake recipe, I had my doubts.

The recipe itself was super-simple and you made it in the food processor, which is a big plus. I decided I wanted to swirl mine, so I reserved some batter before adding the melted chocolate. I reserved way too much, probably about a cup. If I were to do it again, I would only reserve like 1/4 cup. It all worked out though.

My favorite part about this was the crust. I used chocolate Teddy Grahmns. Those cookies mixed with the cinnamon created such a delicious flavor! It was so deep, and almost appeared to have a coffee flavor. It was fabulous!

The Tea Lady of Tea and Scones chose this recipe. You can find it on her blog, here. Make sure to check out the other TWD posts!



Next week: Tarte Tatin!

American Crafts Warehouse Sale

I've been keeping a secret from you all.

I feel rather guilty.

Earlier this month I attended a preview of the American Crafts Warehouse event in Orem, Utah. Ahhh man was it amazing.

I have to admit, though... I am not, in any way, shape or form a scrapbooker. (gasp!)

So I was thinking, cool. I'll go. They may have some paper products out there for me...and I just love sales! So um...an hour later I walked out with way more than I thought.

I was so happy to be invited to this event because I got to know American Crafts a bit better and I must apologize because I really had no clue who they really were....and let me just say...they are way more than a scrapbook company. There is something for everyone!

The sale runs through December 24...and then opens again until New Year's Eve!

Here's what I got slashed loved!

Wrapping paper. Christmas and year-round designs!

Boxed ribbon for all my gift giving!

Thickers! These are totally new to me and probably my favorite find! I've been addressing all my Christmas presents with these! :)

I even found a cupcake sticker that I bought! Who knows, I may get into card making.

Head on over...you've still got a couple days...and um...you wo

uldn't believe how adorable my Christmas presents look this year because I went to this sale!

American Crafts
Web site: http://americancrafts.com/
Studio Blog: http://americancrafts.typepad.com/
Twitter: http://twitter.com/AmCrafts

Tuesdays with Dorie - Cafe Volcano Cookies

These are some of the craziest cookies I've ever made. After completing the batter, which looked more like syrup I was completely confused. I had doubts that the cookies would turnout more like brittle.

But after five or so minutes in the oven they puffed up and look just like cookies! Crazy! I guess that's what happens when egg whites hit heat! :)

I decided to half the recipe since I was making them just for my husband and I and some friends and it was seriously so basic: nuts, egg whites, espresso powder and sugar. I also used Perro instead of espresso. I've used in in recipes past where coffee or espresso was called for and I it has worked fine. I tasted the batter and it tastes delicious.

The recipe called for almonds and walnuts, but I didn't have any walnuts so I decided to use pecans. When a recipe calls for blanched almonds, I always do them myself since I usually just buy raw almonds. If you are wondering how to blanch almonds check out this link. It's very easy...and kind of fun.

I also decided to make homemade hot chocolate. It made for the perfect Sunday night treat to for the end of November! Find the recipe on this post of mine. But um...I'm warning you, the hot chocolate is rich!

The cookies made a great companion. They were light and nutty! I seriously am so surprised by these cookies. They really do look like volcanos. See this pix! I love them. They were fast, easy and I had never put cookies onto the baking sheet straight from the stove. They were light and airy, just like Dorie said. And, they fizzle and dissolve right in your mouth. I love, love that there is no flour in them! These were fun!

You can find the recipe Macduff of The Lonely Sidecar's blog. And make sure to see how the other Tuesday with Dorie bakers liked Cafe Volcano Cookies, by finding their blogs on the Tuesdays with Dorie blogroll.


Next week: My Favorite Pecan Pie (probably skipping...unless you can convince me that I HAVE to make & eat this after Thanksgiving!)

Christmas Cake {Wilton Course 3}

I've always respected and admired cake decorators, but man, oh man! I admire them a thousand times more now.

Last week I completed the Wilton Cake Decorating Course 3 class.

Take a look at my final project!

I call it Christmas Cake!

I'm not sure how many hours it took me. But I do know that it took a long time! I made everything down to each individual flower and rolled out each freaking ball that makes the borders.

I really can't say enough about how much I really learned in this class. It was just so cool.


As I said,

This cake was my final project for the Wilton Course 3 class. The class focused on tiered cakes and fondant.

Here's the breakdown

Cake flavor: I used Shirley J Fudge Brownie Mix (quick and easy, and dang good!

Each layer has either buttercream (magnolia recipe) or nutella in between. Cake is frosted with true buttercream underneath fondant. (it doesn't hold well bc their is no shortening, but i was willing to take the risk for the flavor!)

Pan sizes: 8 inch and 6 inch

Bottom layer: 3 inchs
Top layer approx 2 1/2-3 inches

Fondant: Wilton White Fondant

Flowers: royal icing (poinsettas, lillies and made up flowers - stamens from wilton.com

Leafs: wilton buttercream mixed with my magnolia buttercream and meringue powder.

Balls and stripes: fondant

Dots: royal icing

I had a lot of fun. I have a new respect for wedding cake peeps and um...it will be a LONG time before I ever do anything like this again!



Enjoy!

I took a lot of great pictures, even some cool step-by-steps of fondant techniques. I really hope to share with you all soon. (I'll admit though, it may be a while cause I'm a bit behind on my posts!)

Tuesdays with Dorie - Sables

This week's recipe for Tuesday with Dorie was a cookie!

Absolutely perfect for December! And better yet, a sable! We had plenty of options to play around with this very basic recipe. The hardest part about this recipe for me was deciding what to do. I knew I wanted my sables to be festive.

What type of sables did I make? So I went with Dorie's spice variation. It has a combination of cinnamon, ginger and nutmeg. The dough was delicious as well as the finished cookie.

What I liked most about these cookies? I chose to roll them in a mix of sweet and salty! I use raw sugar, green decorator's sugar and fleur de sel! Oh my! This really makes an impact. It's subtle and oh-so-satisfying. Each cookie has a variation of the amount of sweet and salty and I love that!

My notes: I halved the recipe. I made sure to chill these overnight and I think that is what I will try to do from now on with chilling cookies. I really believe that 12 hours is better than 3 for sables! I absolutely love this type of cookie. It reminded me of how much I loved Dorie's other shortbread-style cookies like her world peace cookies and coconut butter thins! I can't wait to try her other recipes and different variations on this cookie. I'm for sure trying a savory version next!


Head on over to Barbara's blog, Bungalow Barbara for the recipe. You can also find it on pages 131-133 in Baking from My Home to Yours by Dorie Greenspan. Also check out my fellow baker's blogs. They are sure to make you smile because there are some great variations like rosemary and Parmesan, almond and chocolate and citrus blends!

Next week: Cafe Volcano Cookies (I've already made them and I loved them so check back soon!)

My go-to vanilla cupcake and vanilla frosting recipes!

Anytime I can't decide what I want to make when I'm assigned or asked to bring a dessert...I think of my very favorite, go-to vanilla cupcake and vanilla frosting recipes.

While living in New York City, I quickly fell in love with Magnolia Bakery. After moving back to Utah my husband bought me the Magnolia bakery Cookbook! So now I have a piece of the bakery with me at home. I haven't tried as many of the recipes as I'd like..but I totally recommend this cookbook.

I make the vanilla cupcake as is. It's perfect, as long as I don't overfill the tins. :) (which i did this last time...) The frosting is great as is, but I recently made a few changes and think I'm going to stick to them.

Here are the recipes. Please enjoy!












Magnolia's Vanilla Cupcakes

Ingredients

Cupcakes (Traditional Vanilla Birthday Cake)

* 1 1/2 cups self-rising flour
* 1 1/4 cups all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups sugar
* 4 large eggs, at room temperature
* 1 cup milk
* 1 teaspoon vanilla extract

Icing:

* Vanilla Buttercream, recipe follows

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened (I always try to use Land-o-Lakes, Challenge, Meadow Gold or Winder Farms butter)
8 cups confectioners' sugar (I use C&H and I don't feel the need to sift with this recipe)
1/2 cup milk (I now use heavy cream, Meadow Gold)
2 teaspoons vanilla extract (I use Blue Cattle Truck Vanilla brand)

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Recipe from The Magnolia Bakery Cookbook and this version via Food Network Web site.

If you have try this recipe, let me know what you think!

Cook's Illustrated 2009 Annual

I'm working on my 2009 gift guide...it's not done.

...and as usual I'm impatient.

I have to share one thing that I really want this Christmas!

It's the Cook's Illustrated 2009 Annual Cookbook. Ahh...

It has all of the issues from this year in one hardbound and might I add...BEAUTIFUL book!

...and it's on sale!

Thanksgiving Pies

I was assigned to make all the pies this year at Thanksgiving. I had a great time. I tried out some new recipes {which i consider bold for Thanksgiving}. The results: good. Definitely room for improvement but everyone was pleased and devoured them!

I hope to have my complete commentary and recipes up soon... I just couldn't resist sharing this picture!

Decorate the Christmas Tree Doughnuts

My husband and I started a holiday tradition of making homemade doughnuts when we put up our Christmas tree...the day after Thanksgiving.


I know, I know. What were we thinking, right? Doughnuts after stuffing our faces on turkey day.

The tradition stems off of my family's tradition of decorating the tree on a Monday evening and enjoying homemade cream puffs that my mom makes. Being the anxious person I am, I hate waiting to put the tree up so it has to be the morning after Thanksgiving and I didn't want to eat cream puffs in the morning, so doughnuts felt like a better fit. (even though we all know that they probably have the same sugar and calorie count! ;) )

I love making the traditional round doughnuts and holes. But I also like to have fun with holiday shapes like angels, starts, holly berry and a Y for my BYU Cougars (not holiday but a must at our home!).

Last year I found this great recipe by Alton Brown through one of my favorite bloggers, Holly. Check out her blog, Phemomenon for step by step photos of how to make these!

Adam and I like to make these with a couple different glazes: chocolate, maple and regular vanilla. I also like to dust them with powdered sugar or even just roll them in cinnamon sugar.

Enjoy!


Yeast Doughnuts Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Circle of Life

1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes.


Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side.
Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Chocolate Doughnut Glaze Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Circle of Life

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth.

Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving. Variation:

For Maple Glaze:
Follow the same directions as for the chocolate glaze except add 1 Tbsp Maple Extract and increase the confectioners’ sugar to 4 cups.