CHOCOLATE CHIP COOKIES

I have tried many chocolate chip cookie recipes and these were definately one of the best. My favourite cookie of all time is a oatmeal raisin so adding the nuts to this chocolate chip cookie is the way I prefer it. This recipe is adapted from Cooks Illustrated along with tips for making a good cookie.

According to Cook's Illustrated adding melted butter adds a chewiness to the cookie. In this recipe they brown the butter for a lovely flavour but remember when browning butter, use a light coloured pan to see how brown the butter is getting.
Using brown sugar in the recipe gives the cookie a toffee flavour. Make sure the brown sugar you are using is soft and moist because using dry brown sugar will dry out your cookie. 

Recipe:

1 3/4cups (8 3/4ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons  unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt 

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks

3/4 cup chopped pecans or walnuts, toasted

Method:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Get some milk and enjoy!!!

ICING COLOUR CHART

I am asked by students how to blend certain colours if they don't have the colour they need. Here is a colour chart that may help. Remember, always start with small amounts of colour. Start with the base colour (always the first colour mentioned) and then add small amounts of secondary colours. 

ANTIQUE GOLD Add just an extremely small touch of Leaf Green to Golden Yellow
AQUA Sky Blue and Leaf Green
AVOCADO Use Moss Green color
BLACK Our paste color or Royal Blue, Christmas Red, Orange and Lemon
CHARTREUSE 9 parts Lemon Yellow, 1 part Leaf Green
CORAL Creamy peach and a touch of pink or orange and a touch of pink.
FLESH Add just an extremely small touch of Copper to white icing. Ivory can also be used. Light pink with a small amount of brown.
GRAY Add just a touch of Black to white icing.
HUNTER GREEN Kelly Green and a touch of Black
JADE Leaf green, Royal Blue and a touch of Black
LAVENDER Pink and Violet
MARIGOLD Lemon Yellow and Orange
MAROON Burgundy and Red Red
MAUVE Touch of Burgundy with very little Black.
MISTY GREEN Leaf Green, Royal Blue and a touch of Black
MOSS GREEN Our paste color or Violet and Lemon Yellow
MULBERRY Mix Rose with a touch of Royal Blue.
NAVY BLUE Royal Blue and Black
PERIWINKLE Royal Blue and Violet
PLUM Use violet with a touch of Christmas red.
RASPBERRY Pink and Red Red
RUST Orange, Red Red and Brown
SILVER We do not advise attempting to simulate silver color in icing. Instead, add silver leaves or other silver accessories to the cake.
TEAL Use teal paste color or Lemon Yellow and Sky Blue
TURQUOISE Sky Blue and Lemon Yellow
WARM GOLD Use Golden Yellow with just a touch of brown.

This colour chart is using the Wilton Gel colours.
Remember to mix enough icing colour to complete your design as it is very difficult to replicate the same colour twice.

Have fun!!!

RED VELVET CAKE

I have tried a few Red Velvet cakes and this one by Elisa Strauss is my favourite. This cake yields three 9-inch rounds, 1 half sheet (13x18 inch), or 24 cupcakes.

3 ½ cups (14 oz.) cake flour
½ cup unsweetened cocoa powder
1 ½ tsp. salt
2 cups (16 oz.) canola oil
2 ¼ cups plus 1 tbsp. (16 oz.) granulated sugar
3 large eggs
1/3 cup (3 ounces) red food coloring (I like to use the small jar of Wilton "no taste red" gel colour)
1 ½ teaspoons pure vanilla extract
1 ¼ cup (10 oz.) buttermilk
2 tsp. baking soda
2 ½ tsp. white vinegar

PREPARATION:

1. Preheat the oven to 350°F. Brush the bottoms and sides of the pans with shortening and line the bottoms with parchment paper.

2. In a large bowl, sift together the cake flour, cocoa powder, and salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, combine the oil and sugar and beat on medium speed until incorporated.

4. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.

5. Add the red food coloring and vanilla and beat until incorporated.

6. Alternately add the flour mixture and buttermilk in two batches, starting with the flour. Scrape down the bowl between each addition until thoroughly combined.

7. In a small bowl, whisk together the baking soda and vinegar. Set the mixer to medium speed. Immediately add the baking soda mixture and beat for 10 seconds.

8. Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.

9. Allow the cake to cool for 20 minutes on a wire rack. Once the cake is cool, turn cakes out onto rack. Remember to turn cakes right side up.

Tip: Cakes can be stored in the freezer for up to five days, tightly wrapped in at least two layers of plastic wrap.

YELLOW DOWNY BUTTER CAKE

This cake is one of the best butter cakes I have tried, from baker extraordinaire Rose Levy Beranbaum. I have made cupcakes with this batter and it works perfectly.
Using all egg yolks instead of whole eggs this cake has a rich yellow colour, a soft, fine texture and delicious flavour.

INGREDIENTS

6 large egg yolks

1 cup milk

2 1/4 teaspoons vanilla

3 cups sifted cake flour

1 1/2 cups sugar

1 tablespoon + teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter (must be softened)

METHOD

Preheat the oven to 350°F (180 C).

In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk.

Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full.

Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, re invert so that the tops are up and cool completely before wrapping airtight.

CHOCOLATE FUDGE CAKE

I love the fudginess of this cake. It is rich, decadent and easy to make. I got this recipe from a world renowned cake decorator....Toba Garrett (The Well Decorated Cake)


Ingredients:

2 1/2 cups all-purpose flour

1 1/4 cups (285 g) granulated sugar

3/4 cup (170 g) dark brown sugar, packed

1 cup (110 g) Dutch processed cocoa powder

2 1/4 tsp baking soda

1 1/2 tsp salt

2 1/4 cups (18 fl oz or 540 ml) buttermilk

1 cup (230 g) unsalted butter, room temperature

2 large eggs

1 1/2 tsp pure vanilla extract

6 oz (168 g) melted semisweet fine quality chocolate

1.Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.

2. Measure all ingredients (except the chocolate) into a large mixer bowl.

3. Blend for 30 seconds on LOW speed, scraping bowl constantly.

4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.

5. Spoon into the pans and level them well with an offset spatula.

6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.

Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

CHOCOLATE CAKE

This cake was made by a friend mine which I thought was probably one of the best cakes I have tried. It is very moist and can easily be made into cupcakes. The batter is very liquid but that does not affect the final cake.

SUPER MOIST CHOCOLATE CAKE
2 cups sugar

1¾ cups flour
¾ cup cocoa
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Prepare two 9-inch round baking pans with non-stick cooking spray.
In a medium sized bowl using a whisk, mix together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
In a smaller bowl mix together eggs, milk, oil and vanilla. Add the wet mixture to the dry ingrediants and beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin) with a spoon or spatula. Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.

COTTON SOFT JAPANESE CHEESECAKE

A couple of my students brought this beautiful cake to my class. I was intrigued and asked them what type of cake it was. They told me it was a Japanese Cheesecake. It looked so delicate and mouth watering. I went home and tried a recipe I found online. I love cheesecake and wondered what made this one different. After baking it I discovered this is not your ordinary cheesecake. This is a very light, melt in your mouth cake. It is firm enough that you can treat it like an ordinary sponge cake, but far better than any sponge I have made. With a hint of cream cheese and lemon flavour I was sold. It is incredibly easy to make and it is perfect on it's own.
Here is the recipe I found online from Diana's Desserts.

COTTON SOFT JAPANESE CHEESECAKE

INGREDIENTS:

140g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 50g/2 oz. butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt METHOD:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Makes 1 (8-inch) cheesecake, 12 servings.

VOLUME MEASURE OR WEIGHT?

I always encourage students to use a scale when baking. Unlike cooking, baking is a precise science. I try to convert any cup measurements of flour ,sugar, cornmeal etc to weight measurements. You have a better  baked product if you have measure ingredients correctly. Flour for instance will compact as it sits and depending on humidity and how hard you scoop it the weight can vary anywhere from 3-6 ounces. So I am going to give you  cup to weight measurements of commonly used items in baking. Although I am giving you liquid measurements in ounces and grams I tend to use cup measurements.

US

1 cup all purpose flour : 5 ounces
1 cup bread flour : 5.5 ounces
1 cup cake flour : 4.5 ounces
1 cup whole wheat flour : 5 ounces
1 cup white whole wheat flour : 5 ounces
1 cup corn meal : 4.5 ounces
1 cup corn starch : 4 ounces
1 cup couscous : 6.75 ounces
1 cup cocoa : 3.33 ounces

1 cup white granulated sugar : 7 ounces
1 cup powdered sugar : 4 ounces
1 cup light brown sugar : 7.5 ounces
1 cup dark brown sugar : 8.5 ounces
1 cup molasses : 16 ounces
1 cup corn syrup : 11.5 ounces

1 cup butter : 8 ounces
1 cup shortening : 6.75 ounces
1 cup vegetable oil : 6.75 ounces

1 large egg : 1.75 ounces
1 large egg white : 1 ounce
1 large egg yolk : 0.75 ounces

1 cup of powdered milk : 2.5 ounces

1 cup water : 8.3 ounces
1 cup milk : 8.5 ounces
1 cup buttermilk : 8.5 ounces
1 cup sour cream : 8.5 ounces
1 cup half & half : 8.5 ounces
1 cup heavy cream : 8.1 ounces

EUROPEAN

(Translate "~" to mean roughly)

* 1 ounce of anything = 28.3 grams

1 cup all purpose flour : 142 grams (~150)
1 cup bread flour : 156 grams (~160)
1 cup cake flour : 128 grams (~130)
1 cup whole wheat flour : 142 grams (~150)
1 cup corn meal : 128 grams (~130)
1 cup cocoa : 94 grams (~100)
1 cup white granulated sugar : 198 grams (~200)
1 cup powdered sugar : 114 grams (~110)
1 cup light brown sugar : 213 grams (~215)
1 cup dark brown sugar : 241 grams (~240)
1 cup molasses : 319 grams (~320)
1 cup corn syrup : 326 grams (~325)

1 cup butter : 227 grams(~230)
1 cup shortening : 191 grams (~190)
1 cup vegetable oil : 191 grams (~190)

1 large egg : 50 grams
1 large egg white : 28 grams (~30)
1 large egg yolk : 18 grams (~20)

1 cup of powdered milk : 71 grams (~70)

1 cup water : 235 grams
1 cup milk : 240 grams
1 cup buttermilk : 240 grams
1 cup sour cream : 240 grams
1 cup half & half : 240 grams
1 cup heavy cream : 230 grams

COOKIES FOR TEACHERS

This year I decided to make teacher's gifts as I am sure they don't need anymore nick knacks!! I have the most gorgeous apple copper cookie cutters. They do their job perfectly. So each cookie is iced with a fantastic royal icing which I got from a Canadian girl "Antonia 74". I know several cake decorators who use this recipe.

I also did some tulips for a little variety. The sugar cookie I used tastes fantastic and the bakes really well. I will post both these recipes for anyone wanting to try them. I hope the teachers love these as much as my kids liked the one's that didn't make the cut.

SUGAR COOKIE
This sugar cookie is easy to make, tastes great and doesn't spread during baking.

6 cups (840g/30oz) all purpose flour
3 teaspoons baking powder
2 cups (452g/16oz) unsalted butter
2 cups (400g/14oz) white granulated sugar
2 eggs (room temperature)
2 teaspoons vanilla extract
1 teaspoon salt

Directions :
1.Cream butter and sugar till pale in colour and well mixed-about 3-5 minutes.
2.Add the eggs one by one and mix well after each addition. Then add the vanilla extract.
3.In a separate medium sized bowl mix together the rest of the dry ingredients. I like to use a hand whisk and mix them well.
4.Now add the dry ingredients to the butter mixture and mix till just incorporated. Do not over mix the dough as you don't want a tough cookie.
5.Now divide the dough into two equal portions and wrap them in plastic wrap. It is easiest to form them into flat discs, as it makes it easier to roll out later.
6.Refrigerate the dough for 1-2 hours. This dough freezes well if you wanted to make it ahead. Then just let it thaw in the refrigerator before use.
7.When you are ready to bake these cookies preheat your oven to 350 C (180F)
8. Roll out your dough to the desired thickness and cut out your shapes. Re roll the dough that is left and continue.
9. Bake cookies on an ungreased cookie sheet for about 8-10 minutes. This also depends on the thickness of your cookie. I like to roll mine about 1/2 inch thick. You may need to keep them in a little longer if they are any thicker. Other indicator to tell when they are ready is when they start browning very slightly on the outside of the cookie.
10.When done take the cookies out and place the cookie sheet on a cooling rack. Let them sit for a couple of minutes then carefully transfer the cookies with a cookie lifter to a cooling rack. Let them cool completely before you ice them.

HINTS:
*When rolling out the dough, roll it in between two pieces of parchment paper. This way there is no mess and you don't need to add any extra flour to stop the dough sticking.
*I like to cut out my shapes and place them on the cookie sheet and place them in the fridge till my last cookies are baked. This helps the cookies cool and there for don't spread while baking.
*Instead of icing cookies you can sprinkle some granulated sugar on them and bake them as normal.


ROYAL ICING

3/4 cup (6oz) warm water
5 tablespoons meringue powder
1 teaspoons cream of tartar
1 kg (2.25lb) powdered icing sugar

Directions:
1.Pour the warm water and meringue powder into the mixing bowl and give a 30 second whisk, till frothy and thickened.
2.Add cream of tartar and whisk for another 30 seconds.
3.Add all the powdered icing sugar and with the paddle attachment on the lowest speed mix the icing till it is thick and creamy, about 10 minutes.
4.Cover icing with plastic wrap to prevent the icing crusting and drying.
5. Tint icing with gel colours and for flooding add water to desired consistency.

HINTS:
*Make sure your mixing bowl and beaters are clean with no traces of fats. Any kind of fat will break down your icing and will not be usable.
I like to wash all my utensils in just plain white vinegar water. Add about 5 tablespoons of vinegar to about 2 litres of water.

"COACH" BAG

Hand painted Coach handbag for a 50th birthday. I baked a 11x15" cake which was cut and layered with Swiss Meringue Buttercream. Covered in fondant and painted with petal dust and vodka. The birthday girl loved the cake...phewww!

TREASURE CHEST

So I have been waiting patiently for a cake to come along where I can use my airbrush!!! I loved making this cake. It was a blast! With good friends, what can be better. So my friend Michelle who's son was turning 7 asked me to make a Treasure Chest. I agreed if she would make the cake and help me out. Well she made the cake and the chocolate and vanilla cake were outstanding! Michelle baked 3 11"x15" cakes. The bottom of the chest was 3 11"X71/2" cakes stacked with Swiss Meringue Buttercream  and the lid was 2 11'X71/2" cakes stacked.. It was a lot of cake!!! Michelle got to make the shells....all chocolate of course.
I then placed dowels to hold up the lid and 2 dowels kept the lid in place. It was finished off with coins, candy and graham cracker crumbs at Michelle's house. Everyone loved it and the birthday boy was blown away!

ARMADILLO

When you see this cake you immediately think of the movie Steel Magnolias. In the movie the armadillo was the grooms cake. This cake however was for a 40th birthday for a person who loved the movie. Like the movie this cake is Red Velvet with a Vanilla Swiss Meringue Butter Cream. The ears are made of gumpaste and made ahead of time. These were the days before I owned an airbrush so the armadillo was hand painted. He was quite a good looking Armadillo even if I have to say so myself.

Here is my favourite Swiss Meringue Butter Cream recipe.

Swiss Meringue Butter Cream
10 fl (11/4 cups) egg white
20 oz (21/2 cups) white granulated sugar
11/4 lb (5 sticks) unsalted butter
2 Tbsp vanilla extract or any extract you like.
You can also add up to a 4 Tbsp liqueur like framboise, rum, kirsch

1.Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

2. Pour hot whites into a room-temperature bowl and whip on MEDIUM-HIGH speed until whites are doubled in volume and the mixture  has reached room temperature. The meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be at room temperature on the outside but cold inside.)

3. On your mixer, remove the whip and attach the paddle. Now add your butter piece by piece, allowing the butter to be worked in slowly.

4. Continue beating until the mixture begins to look creamy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

5. Leftover butter cream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and re whip before using.

TIPS : If the butter cream does not want to come together just put it in the fridge for 15-20 minutes and whip it again.

When you have to re whip the mixture from the fridge and it has not quite reached room temperature, just put it in the bowl and start mixing . Use a blow dryer on a hot setting and heat the outside of the bowl. The mixture should come together quite well.

EASTER CUPCAKES

What a fun class I just had!

Each cupcake is decorated with fondant.

MARZIPAN FRUITS

A few fruits made from Marzipan. What an easy medium to work with, and tasty too! These make lovely gifts for Christmas. Marzipan is an almond flavoured candy paste that can be used like chocolate clay or rolled fondant to cover cakes, make figurines or fruits. Here follows is a very easy recipe.

Marzipan Ingredients

1 lb almond paste (available in most grocery stores)
1 lb 12oz confectioners sugar
1/3 cup light corn syrup
3 tblsp water

Method

 Break the almond paste into pieces and put them in your mixing bowl. Add the confectioners sugar and mix on a low speed. Mix until a sandy texture is achieved. This may take 5-10 minutes.

Once the almond paste and confectioners sugar are well mixed start adding the corn syrup and water. Mix until liquids are well incorporated. Scrape down the sides of your mixer half way through to make sure everything is mixed well.

Once the marzipan is well mixed take it out of the mixing bowl and form into a ball and wrap tightly in plastic wrap. Refrigerate for 24 hours before using to allow it to achieve the proper texture.

Once rested it is ready to use. Dust with a little confectioners sugar if it becomes sticky.

Who doesn't love Tom and Jerry? This cake was created for a couple who have been married for 50 years and still going strong. I made a beautifully rich and moist Chocolate Mud Cake with Chocolate Swiss Meringue Butter Cream. Tom and Jerry were inspired by Debbie Brown http://www.debbiebrownscakes.co.uk/. 

FERRARI

This red Ferrari was carved out of chocolate cake and filled with chocolate butter cream. Covered with red fondant (sugarpaste) with white and black fondant accents. The windows were painted with silver lustre dust and vodka.

CAKE RELEASE

Here is a wonderful recipe I use all the time to coat my cake pans before I pour in my batter. It is really easy to make and saves you time.So the traditional method to grease your cake pans would be to coat them with white vegetable shortening and all purpose flour. This cake release cuts out a step. It does it all in one! All you have to do is "paint" the cake release on the inside of your pans with a pastry brush and you are done.How easy is that! I also find that I have less crumbs on my baked cake, which makes icing the cake easier.So here goes!

Cake Release
1 cup all purpose flour
1 cup white vegetable shortening
1 cup canola or vegetable oil

Method
Put all the ingredients in a mixer and mix till smooth.
Put the release in a container with a lid and you can keep it at room tempreture for at least three months.
I would check the sell by date of your shortening, that is a good indicator.

ROSE SIMPLICITY

Hand piped roses adorn this cake. The bottom tier is a Chocolate Mud Cake, filled with a Chocolate Cream Mousse. The top tier is a Yellow Butter Cake filled with a Lemon and Wild Blueberry Mousse. Swiss Meringue Butter Cream covers the entire cake. Ribbon is then added as a finishing touch.