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.