Cookies galore!

COOKIES. Happiness for the belly.

Well, Hello there.
Here we have the next best thing to a peanut butter cookie. A cookie made with CHOCOLATE PEANUT BUTTER. No, not a peanut butter cookie with chocolate, but actual peanut butter made with glorious chocolate! It is the definition of heaven on Earth. Picture Nutella and peanut butter having a baby and this is what is created...only better... and not as strange because obviously spreads do not make babies. Anyways! What I am saying is if you don't have this in your kitchen pantry yet, you are seriously missing out. This stuff is like crack. Crack that tastes like the middle of a peanut butter M&M. Which I might add, is what I used in these cookies too. That's right, you should be drooling now.

with Chocolate. Sold.
Here is what's tempting me to run downstairs, grab a spoon, and sit in a corner with the jar. Oh the willpower. But to be honest, this jar doesn't get as much spooning action (heheh puny) as regular peanut butter because it is rich. Seriously, the first time I tasted it I was like "Whoa." and for me, a die-hard chocolate fanatic, that is saying something. So no, there are not many late night dates with this jar of PB. Moving along!

Here we have a favourite of mine that is just not made often enough because it ends up with me eating the entire batch because nobody else in my family likes them. (Which isn't a bad thing, it just means an extra lap around the block for my run) But, I do try to control myself. These cookies, more like brownies. are rich and for the die-hard chocoholic, like myself. They start with a chocolate cookie dough, and have both semi sweet and white chocolate chips added in. If I feel like being a little crazy, I add in milk chocolate chunks too. I know I know, totally over the edge right? Fresh out of the oven they are gooey, and with a scoop of vanilla ice-cream, a la mode is the only way to go.

BA BAM bringing back the peanut butter.
These are quintessentially the most basic peanut butter cookie recipe there is, but hey, why mess with a classic? It is soft and chewy on the inside, and delightfully crisp on the outside. With sugar on top, there is no way to go wrong with these bad boys. Oh funny story, in my tenth grade social studies class there was a girl who brought a container of peanut butter to school for breakfast. No bread, just plain ole peanut butter. She was a purist I guess.

Now this is the only recipe of the day I wasn't too excited about. The chocolate chip cookies. I have been experimenting with  CCC recipes for the past couple years, but honestly I keep being let down. Pudding mix add ins, cornstarch add ins, chilling the dough, whaaaat. I thought we were making cookies, not figuring out the solution to my college chemistry lab. I'm talking about simplicity. That is what I look for in a CCC recipe. I won't be sharing this recipe, simply because it doesn't come close to my favourite one (That I have been making for YEARS) found here. Smarties are the preference by the way.

Last, and certainly not least, were today's variation on an oatmeal cookie. Once again, I was let down with this recipe, and do not wish to share it. However, I was thrilled with the flavours of this cookie and will try this combination in my standard oatmeal cookie recipe! It was a coconut and semi-sweet chocolate chip cookie. No raisins! Those little buggers cause trust issues... they look like chocolate chips, but once fooled, there is no denying that prune-y texture and taste. Also, I'm just not a big fan of dried fruit unless its in a granola bar... which reminds me... new recipe coming soon.

8 dozen!
All the cookies ready to go! It was for a customer appreciation day event. Last year it was cake, and this year it was cookies! Much easier and cleaner, in my opinion. 

Here we have the peanut butter cookie dough making it's debut appearance... And lets get to the recipes.

First... Peanut butter M&Ms!!

Chocolate Peanut butter M&M Cookies: Courtesy of Kraft
-Substitute creamy peanut butter for chocolate peanut butter.
-Add 1 1/2 cups peanut butter M&Ms (or however much you like)

Chocolate Chocolate Chip Cookies: Courtesy of Sally's Baking Addiction

-Just the double chocolate chip cookie dough part of the recipe

Peanut butter Cookies: Courtesy of Kraft
-Recipe as written

There we go! I hope you have some time to bake cookies in the upcoming cooler months. I would share a post on the pumpkin scones I made... but let's just say they were eaten before any photo opportunities were made :o)

See you later all my fellow cookie addicts!

~ Kala-Dawn

Failing to plan is planning to fail!

Lemon Mousse Cake with Vanilla Bean Buttercream

Summer is here! I am a proud graduate of high school, and am most definitely enjoying my break. 30 degree weather means sitting by the pool sipping watermelon margaritas, reading "Under the Dome" as the sun sets (a great book by Stephen King), and simply indulging in the easy going rhythms of the summer.

Anddd then there is the working part of the summer, which I seem to be doing a lot of. #cashierlife as my friend Alyssa and I say. I love the job. It is so much fun talking with people, and the shift goes by very fast. I may not be cake decorating like at my previous job, but I do prefer this one. I enjoy the social interaction over the secluded baking.

That being said, why did I stop taking personal cake orders? "You were just becoming so successful!" as some would say. Put yourself in my position. You have this passion that you love doing, and it started out as a hobby that your family had the benefit of. (aka eating everything). Soon friends ask for a cake for their summer party, and say they will pay you for it. Being paid to do what you love? Why not! Soon enough you are given the opportunity to make monthly Birthday cakes, and you are ecstatic. You continue to improve, try new recipes, and spend hours in the kitchen. You feel yourself growing into your niche, knowing this is something you were destined to do. Cakes, cupcakes, pastries, cheesecakes, cookies, anything and everything I tried. One year later, you are offered a job as a cake decorator at a grocery store. Is this real life?? It was my dream job. I learned so much, and it was always fun going to work. However, soon Kala-Dawn's Kreations was becoming popular as well.

Now I was receiving many cake orders. Every couple weeks someone would want a cake, some cupcakes, or perhaps cookies. At first it was alright, but soon it was starting to interfere with my school life. I took hard academics. I had 3 hours of homework every night, and when you don't get home until 4 every day, there isn't much time to get it done. Throw in a cake order that takes one day to prep for, you've pushed homework time back 2 hours. The following day I would be pushed back another two hours. There's me stressing about getting a cake done, starting my homework at 8:00,  and not going to bed until 11. I also have sleeping issues, especially when I'm stressed. I would fret about people not liking my cakes, always unsure that I didn't do a well enough job. It was the start of things going badly. 

I began contemplating stopping my cake decorating when I first cried while making a cake. Yes, I cried. It was something silly like I didn't have enough eggs, but by going out to the store, I knew I would be losing more time assembling the cake, and ultimately more time for my homework. It happened more frequently, and my family could see I was unhappy. As a perfectionist, I couldn't stand my cakes not being up to par, and I critiqued myself too harshly. Cake decorating was no longer a fun thing to do; it was an obstacle I suffered through. Then came a day when I broke down. I ran out of mini cupcake liners, I forgot to put sugar in the batter, I accidentally doubled a recipe, and was up until midnight trying to make 3 different cakes (and so, no homework was done that night). After this experience, I knew I wanted to stop. No more stress from something I love.

Ooo a cupcake version

After posting on my Facebook page there would be no more cake orders, a huge weight was lifted off my shoulders. I immediately felt better. I also made the choice to quit my cake decorating job, as I wanted to move on from the entire situation. I still had a wedding cake to make, but it went smoothly and I was very delighted to do it. As you can see, I haven't stopped making cakes. I still do the monthly Birthday cakes, but I no longer take specific orders. I am not a business, I do this in my own leisure. Sure, for friends and family I will make them a cake they like. I never wanted to be a baker (although I have this dream if I win the lottery I'll open a bakery, but only bake on days I want). I want to become a dietitian or nutritionist, so this never fit entirely into my future. 

I still love to make cake, so no worries. I like to make other things too though. That is why I am going back to blogging. I want to create and share. Like this cake. It is a light lemon buttermilk cake with lemon mousse and vanilla bean buttercream. Buttermilk makes the cake incredibly tender, and it is made with the reverse creaming method. It's like making pastry dough because you cut the butter in with the flour and sugar, then add the wet ingredients. I will never going back to the old creaming of butter and sugar method! I have never had such light cakes. The mousse is super easy, no gelatine or cooking of eggs involved. The frosting tastes like vanilla ice-cream; so delicious. The only change I would make would be to tint all my frosting yellow. Enjoy the recipe!

Lemon Mousse Cake with Vanilla Bean Buttercream 

(Adapted from Annie's Eats and Sweetapolita)

Cake adapted from Sweetapolita

4 whole eggs, room temperature

2 egg yolks, room temperature

1 1/4 cup buttermilk, room temperature

2 tsp vanilla

3 cups cake flour, sifted

2 cups sugar

1 tbsp + 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, cold and cut into cubes

zest of one lemon (or two if you want it super lemon-y)

1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, butter the rounds and dust with flour.
2. In a large measuring cup with a spout, lightly whisk the eggs, yolks, 1/4 cup of the buttermilk, lemon zest and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
4. Add the remaining 1 cup buttermilk to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated.
5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 28 minutes. Repeat with the final layer. Let the layers cool in the pans for 10 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.

Lemon Mousse adapted from Annie's Eats

4 oz cream cheese, cold

2 1/2 tbsp butter, room temperature

1 1/4 cup powdered sugar

zest of 1 lemon

1 cup whipping cream, cold.

To make the filling, combine the mascarpone and butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth and well combined.  Mix in the confectioners’ sugar and beat on low speed until incorporated.  Blend in the lemon zest.  Increase the speed to medium-high and beat until light and fluffy, about 2 minutes.  Transfer the mixture to a medium bowl and set aside.  Wipe out the mixer bowl and fit with the whisk attachment.  Add the  heavy cream to the bowl and whip on high speed until stiff peaks form, being careful not to overbeat.  Mix about a third of the whipped cream into the lemon-mascarpone mixture to lighten.  Gently fold in the remaining whipped cream until no streaks remain and the mixture is evenly blended.

Vanilla bean Frosting from Sweetapolita

3 sticks of butter (1 1/2 cups)
3 cups of sifted powdered sugar
3 tbsp heavy cream
1 vanilla bean or 1 tbsp vanilla bean paste
1 tsp vanilla extract
pinch of salt

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.

Assembly of the cake:

  

 

Well apparently its impossible to get those pictures to line up correctly... oh well!!! Yummy Cake!

Turtle Cream Puffs

Crisp shell, light as air whipped cream, chocolate drizzle, gooey caramel. Heaven.

Cream Puffs. Aka the key to any one's soul. I don't know anyone who doesn't like cream puffs. Even myself, someone who doesn't like whipped cream (gasp, I know), loves cream puffs. And when you have them enveloped in tantalizing toppings such as these, the guilt of eating 3 or 6 is basically nothing. Because come on, if you know it's bad for you, however bad it is doesn't really matter if it tastes good.

 Even my kitty is wanting in on these bad boys! 

Cream puffs, or profiteroles, are French in origin (maybe not of this particular variety) and can be extremely finicky to make. I always have success at my house, but the two times I have gone to my friends to help them make them, they completely fail. I have no idea why! Choux pastry, or pâte à choux, is a very basic recipe. The methods for making it however, must be done correctly. There is no baking powder or leavener in the dough, so you have to beat the eggs well to souffle the dough when it bakes. My recipe ALWAYS works (when I make it at home to the tee) so if you follow it exactly, it will work for you too. 

I think I'm going to be changing up my French project slightly. 2 desserts a weekend is kind of a lot for my family, so instead I'm going to make 1 dessert and one dish. Tomorrow I'm going to make a French breakfast, and share that recipe with you. This way there is more variety for my family. What I am going to make, will be a surprise! So stay tuned :) For now, enjoy this recipe!

She's just totally eying them up!

Cream Puffs with Chocolate Whipped cream and the works.

From Canadian Living's DESSERTS cookbook

1/2 cup butter

1/2 cup water

1/4 tsp salt

1 cup flour

4 eggs 

Preheat oven 400 degrees F. Line a baking sheet with parchment paper. Fit a pastry bag with a round tip. 

In a medium/large saucepan, melt the butter, water, and salt. Bring to a boil, then remove from heat. Add the flour all at once, and vigorously stir until a ball forms, and pulls away from the sides of the pan.

Cook over medium/low heat for 2-3 minutes, stirring vigorously. (this is how bakers get biceps, people). Remove from heat and allow to cool for 5 minutes.

Using electric beaters, add the eggs one at a time, beating for about 30 seconds after each addition. After the last egg has been added, beat until smooth and shiny. 

Transfer batter the the prepared pastry bag. Pipe circles/domes (I make mine look kind of like beehives) with about 1-2 tbsp of batter each, depending on how big you want them.

Bake for 20-25 minutes, until puffed and golden brown.

Poke with a toothpick when they come out of the oven, so steam doesn't make the inside moist. 

Cool completely, then fill with chocolate whipped cream, (or pastry cream/ whipped cream to go a little more traditional) dust with powdered sugar, drizzle melted chocolate and caramel, and sprinkle chopped pecans to finish them off. Devour!

Chocolate Whipped Cream (from Joy of Baking)

Now for some food pictures!

Those were supposed to be flower shaped ones... ignore the fail.

Petit Fours

Bonjour!!! Today I am back with a French recipe... or twist on a French recipe. Traditional petit fours are itty bitty bite sized layer cakes that have liquid fondant poured on them for a glaze. Well, I wanted to make something a little bigger, and I do not like fondant, so I altered some things. I made them more of a cupcake size, and                              didn't frost them. I like being able to see the layers too.

The 'little ovens' (direct French translation) are made of a delicious vanilla cake that has been levelled, sliced, and cut with a cookie cutter. Cream cheese frosting and diced strawberries fill in between the layers, and fresh whipped cream top them off. I also made some chocolate drizzled strawberries that I will serve them with. It is a very light dessert that I'm sure my mom will enjoy for Mother's Day.

So, although they may not be the true classic recipe, I was inspired by them and had a lot of fun making them. If you're looking for something other than a cake or cupcake to make, try making these. They will surely impress whoever gets the opportunity to eat them :) And lets be honest, cake is cake isn't it? We all just want to stick a fork in it and eat it. 

Hooray for pretty food pictures too

Petit Fours (or in this case, mini layer cakes)

-1 layer of vanilla cake (I used sweetapolita's recipe and baked it in 1, 9 inch pan)

-1 cup of cream cheese frosting, or frosting of your preference

-2 strawberries

-1/2 cup freshly whipped cream

Using a cake leveler or serrated knife, level the top of your cake so it is flat. Cut it in half. Using a 3 inch, round cookie cutter, cut out pieces of cake making sure you have the same number of layers for each mini cake. I always freeze extra cake scraps for cake pops.

Dice up the strawberries into small pieces. Set aside.

Make a little tower out of the cake layers, and starting with one layer pipe or spread cream cheese frosting over the surface. Place on your serving platter. Make a small indentation in the middle, and add a some diced strawberries. Top with another cake layer, and pipe more cream cheese frosting.

Repeat the process of piping frosting, adding strawberries, and layering cake until it has all been used up. 

Mmmm fresh strawberries!

Pipe some whipped cream on top and top with a raspberry or fruit/decoration of your choice. 

Refrigerate until ready to serve.

They are super quick and easy to make, and elegant to serve as a fancy dessert. I hope you enjoy them!