Lesson 1

Last Monday I had the first lesson of the pastry chef course I have so long been waiting for. I loved every minute of it, even though we started at 4 p.m. and finished at 1a.m.! The first few hours were lecture and I took 9 pages of notes(!) - there's going to be a test at the end so I'd better pay attention! Then we spent the rest of the evening practicing what we had learned. We broke into groups of 4 and I must say it takes a bit of getting used to working in a kitchen with 3 other bakers. I am so used to my own way of doing things and so is everybody else! Good lesson in cooperation.

This week the topic was basic mixed cakes. These cakes are based on one of two kinds of fat- oil or butter. The difference will be in the final result. Butter will produce a tighter, more pound cake- type quality and oil will give you a lighter, airier, but less melt-in -your -mouth taste. When using butter, it must be at room temperature, not melted, just soft to the touch. Usually it is creamed with the sugar first- a process called "cremage", to produce an emulsion.

Cakes made with oil have a more liquid batter and do not need to be creamed, just mixed. There are lots of other things we learned about the qualities of leavening and the characteristics of baking powder and baking soda ( a real chemistry lesson!), when each is used and what reaction takes place, but let's leave that for another time ( or not). More important are the pics of what we made and a few of the recipes for anyone interested.


First, we have Banana-Chocolate Chip Muffins- great combination!

Recipe for Banana-Chocolate Chip Muffins

makes about 10-12 muffins depending on the size of your muffin pans

220 grams flour
120 grams sugar
3 grams baking powder
3 grams baking soda
1/2 tsp. salt
2 eggs ( room temperature)
200 ml. milk
70 grams yogurt
100 grams melted butter
20 grams corn syrup
2 well-ripened bananas cut in cubes and lightly mashed ( still leave some chunks in there)
150 grams chocolate chips

Streusel Topping

50 grams flour
50 grams cold butter
50 grams brown sugar
dash of cinnamon


1. Preheat oven to 180 C. ( 350 F)

2. Prepare the streusel topping- In a food processor, process all ingredients to a large crumb stage. Chill .

3. In a large mixing bowl combine all the dry ingredients for the muffins- flour, baking soda and powder,salt and chocolate chips.

4. Melt butter and corn syrup together in a small pot.

5. In a separate bowl combine eggs with sugar and mix until well combined. Add milk, yogurt and the butter-corn syrup mix.

6. Make a well in the center of the dry ingredients and add the liquid ingredients. Mix only until combined.

7. Add the mashed bananas and lightly mix in.

8. Pour mixture into muffins tins. Bake 10 minutes, then remove and sprinkle streusel topping on top. Return to oven for another 8-10 minutes until a toothpick comes out with damp crumbs- not dry.

Genoise cake

Carrot Cake( lower ) and Marble Pound Cake

Lemoncella Pound Cake

Basic Pound Cake

English cake or kugelhof or ring pan ,greased and floured

preheat oven to 180 C( 350F)

200 grams butter at room temperature

200 grams sugar

200 grams eggs (3-4)

200 grams self-rising flour

200 grams buttermilk

1 tsp. vanilla

Upgrades

Marble cake- 150 grams bitter chocolate

Halva and Honey cake- 3 tablespoons tehina paste , same amount of honey and 30 grams chocolate chips

Lemoncella cake- 80 ml. lemon juice ( reduce the quantity of buttermilk accordingly), zest of 2 lemons + syrup for moistening the cake ( 100 ml. water, juice of one lemon , 60 grams sugar, 1-2 tablespoons lemoncella liqueur)

1. Cream butter and sugar for 5 minutes. Add eggs one at a time and mix for an additional 3 minutes.

2. Add alternately the buttermilk and the flour- beginning and ending with the flour. Continue mixing just until the mix is all incorporated then a quick 5 sec pulse on high.

3. At this pint you can add any of the ingredients for the upgrades.

4. Pour into greased and floured pan ( either English cake, kugelhoff , ring) and bake at 180C ( 350F) for 40 minutes.

5. When the cake is ready, take out of oven and rest in pan for 10 minutes. Turn over and cool on a rack.

Procrastination

Procrastination is my middle name. I learned this word at a very young age and understood that no matter what I did, I always seemed to put things off until tomorrow, the last minute (when it came to homework or projects I had to do for school!) or just pushed them "sometime in the future". It's not a great quality to have ,but there are aspects of procrastination that work for me- I do my best work under pressure, I become highly motivated when the deadline approaches and that "ahhhhhh" of satisfaction is so sweet when I finally complete my task.

This all leads to the point of my posting new posts. Its not that I don't like to do it, or even that I have a deadline, cause I don't. Just that I need get that "umph" or sudden urge to do it NOW!

Anyhoo, I love learning new things, especially, of course when it comes to baking. I took an evening course this week on "Boutique Cookies". It was an entire evening ( 5-10p.m.) of learning and making beautiful, sort of fancy type cookies. I had a great time, got some delicious recipes and ideas- here are some pics of the evening's work.

Pistachio, Orange, Vanilla Cookies- so pretty !

Rolling the "Chocolate-Nougat Filled Cigars"

Ready for Presentation

"Diamond Cookies" - coffee version

The rolled out dough base for "Dried Fruit and Toffee Fingers"

Spreading the topping ( these are simply unbelievable!)

Piping the bases for "Passion Fruit Macarons"

It's all in the presentation!

The course is run by a local chef and pastry chef by the name of Oren Giron. He is a great teacher, nice person and has so much knowledge to pass on. He offers a professional pastry chef's course, which I have been dying to enroll in, but was a bit afraid to make the commitment ( 13 weeks, although it is only once a week but from 5-midnight and possibly beyond if needed). There goes that procrastination sneaking in again. For some reason , the conditions were right last Monday night so I went ahead and took the leap- I start this Monday and hope to pass on some of the things I learn as well as recipes and pics. Keep posted for coming episodes!

Baby Cookies

A Baby Bouquet of Cookies

I love decorating cookies. I don't have any artistic talents like drawing, painting or sculpting. Decorating cookies is my version of being an artist. Most of my ideas are variations on pictures I've seen on the Internet( there is an amazing world of cookie decorating out there) and slowly but surely I am developing my own style.

I shown my wares at work and people are now making requests for gift bouquets for baby showers, birthdays etc. It's fun to do and a little extra money on the side to buy more supplies.
This time I was asked for a bouquet of cookies for a newborn baby girl. Ah, how I love pink!

Just out of the oven


my kitchen is a disaster area when I decorate!

I really should be more organized and neat- but what would be the fun in that?!

bottles, rattles and onesies

baby buggies and balloons

the bouquet

I made 10 cookies- 2 baby buggies, 2 balloons, 2 rattles, 2 bottles and 2 onesies. ( I love decorating those!)



I have tried umpteen roll out cookie recipes, and finally decided on the one that works best for me. This one is from the book Cookie Craft by Valerie Peterson and Janice Fryer.


I have added the measures in weight as well since I bake by weight , instead of volume.
Rolled Sugar Cookies
Cookie Craft
Ingredients
3 cups all-purpose flour (420 g)
1/2 tsp. salt
1 cup ( 2 sticks) unsalted butter, softened (200 g)
1 cup sugar (200 g)
1 large egg
2 tsp. vanilla or 1 tsp. vanilla plus zest of 1 lemon ( I have also tried orange zest and other extracts for a variety of flavors)

1. Whisk the flour and salt in a bowl and put aside.
2. In a stand mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla ( or any extract you are using) and the zest , if you are using and mix until well blended.
3. On low speed, add the flour mixture until the two are blended, but do not overwork the dough.
4. Divide the dough into 2-3 sections . At this point I like to roll each piece out between two sheets of parchment paper and then chill. It saves a step and makes life easier.
5. Preheat oven to 350 F ( 180C).
6. Use cookie cutters to make the desired shapes and bake in middle rack 12-16 minutes or just until the edges start becoming a golden color.
7. Cool the cookies on a rack before icing or decorating.
I use both royal icing and fondant for my decorations- it just depends on my mood and what effect I want on the cookies. On these cookies I used a combination of both.


Until the next bouquet..........

Hamantashen

Tomorrow is the Jewish holiday of Purim. "Pur" in Hebrew, means "lots" or "lottery". The holiday celebrates the bravery of Queen Esther and how she saved the Jewish people from the evil Haman (an advisor to the king) in Persia in the city of Shushan. He decided to do away with the Jews and drew "lots" to decide which day would be their doomsday. Queen Esther found out about his plan and basically ratted on him to the king(who up until that time didn't even know she was Jewish). Long, complicated story, but in short, she saved the day. The date that was originally chosen for the Jews to be destrpyed , now became a day of celebration. It is a joyful, fun holiday , especially for children, who dress in costumes and parade around the city . The story of Queen Esther is read in synagogues throughout the world. It is a tradition that every time the name of Haman is mentioned, children and adults alike, shake noisemakers in the air, yell and shout, so as to drown out his evil name.

What is left of the evil Haman today is actually something very sweet and yummy. In Yiddish they are called "hamentashen" and in Hebrew , "ozney Haman" ( which is sort of strange since the translation for that is Haman's ears(!)and the three cornered cookies resemble his hat!)

So today, I made ozney haman with my 3rd, 4th and 5th graders. I made the dough at home and brought it to school since the class wasn't long enough to make and chill the dough.

I brought in rolling pins and round cookie cutters and had stations around the room so that everyone would be occupied while the others were making their cookies. Fillings were varied and ranged from strawberry and raspberry jam, to halva or date filling. The kids had a great time and the dough was delicious. I got the recipe from Carine Goren, an Israeli pastry chef, and it really is a winner. Below is the recipe I printed out for my students to take home and try with their families. I hope you enjoy them as much as we did today in class! Happy Purim- Hag Purim Sameach!

Ozney Haman for Purim

( Carine Goren)
Preheat oven to 180 C (350 F)
Ingredients:

200 grams cold butter cut into cubes
2 cups (300 grams) flour
½ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
1/4- 1/3 cup of milk
Filling:
Prepared poppy seed filling, chocolate spread, jam, date spread or any other filling you like.

How to make them:

1. In a food processor, mix all ingredients except milk until it becomes crumb-like.
2. Slowly add a bit of milk and mix until the dough forms a ball. If the mixture seems dry, add a bit more milk but be careful not to add too much. You don’t want wet dough.
3. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
4. Roll out the dough between two sheets of parchment paper and cut circles with a glass or cookie cutter.
5. Place a teaspoon of filling in the middle and pinch closed to form a triangle.
6. Place on parchment paper lined baking sheet and bake at 180 C. (350 F) for 12-15 minutes. The edges should be a golden color but the cookies should not turn brown.
7. Cool and ENJOY!

On My Own

Sometimes it's hard to keep up with the pace of all the things in our lives. I thought I was keeping up , more or less, with the recipes for the weekly "Tuesdays With Dorie" group, but apparently, not keeping up enough. I love baking so much, but I don't want to be pressured into making things that don't appeal to me or make them on a specific day of the week. The idea is great to have a baking club, but if missing a week or two disqualifies me, I guess this particular club isn't for me. I am officially out of Tuesday's With Dorie, but unofficially, I am still baking along with them, when it suits me and when the recipe appeals to me. I commend those who initiated the group and are able to keep up with the pace. I am there in spirit and baking some of the recipes along with you all and will also report on my own findings.
Now that I am more familiar with this blogging thing, it is time I branch out more on my own. If nothing else, it is a place for me to record my thoughts , feelings and baking adventures.
More to come soon.......

TWD Caramel Crunch Bars- Candy or Cookie?

I love these kinds of bars- or are they cookies- or are they candy? Probably a combination of all three. One thing I do know is that they are sooo yummy! I had to get them out of the house beofre I ate the whole batch, so I decided to take them to my students and let them be the judges. Now, just to bring them in for no reason and let them eat away; well I suppose I could have done that, but I thought it would be better to put it under the guise of a "prize" for a Quiz Bowl type of activity. They were given a group of questions, divided into groups and told that the first group to finish with the most correct answers would get the prize. OK, so I knew in advance that everyone was going to get them , but I didn't let them on to my plan.

Towards the end of class when everyone finished, I announced that not one team had won, but all of them. (Did they really think I was capable of handing out goodies to one and not the others?!) I explained to the class that I am a member of an online baking club and from now on they will be my "taste testers". ( Yeah, they were real upset about that news!) Great way to get my baking done and not leave it in the house, since my waistline is definitely suffering the consequences of my efforts.

The verdict was happily very clear this time. It was an overwhelming thumbs up! They just about finished the whole box ( I think they were all just a bit shy about being the one to take the last one or two!)

As far as the actual making of the bars, the base was very easy and Dorie's description of the bubbling in the oven was perfect. I found that pressing the dough down in the pan was a bit sticky and messy but nothing major that couldn't be dealt with. I don't get Heath Bar Bits or even Heath Bars themselves ( this country doesn't know what it is missing!!), so I had been looking for an alternative. Luckily I found some Heath Bars in a specialty store that brings a lot of imported foods, so I just crushed two candy bars and sprinkled them over the top. Worked super!!

Devil's Food White Out Cake

I opted out of last week's recipe, Floating Islands- just not my thing and even though I am willing to try anything, in these times, preparing food that I know I have no customers for would be wasteful. I did enjoy reading other peoples comments on the recipe and seeing pics of the results. Maybe sometime the opportunity will arise for me to try this recipe.

On to this week's choice. I actually made this a few weeks ago for my husbands birthday ( I even remembered to take pictures of it- that's my weak area, the picture taking). I found the cake to be quite easy to make ,but I was a bit disappointed (with myself) at the appearance of the final product. I know I could have done it better and next time I will leave the top center portion of the cake white and just make a ring around the outer edge in chocolate crumbs. The cake itself was chocolatey and moist and the frosting was sooo yummy! I had two cakes that evening- also made a cheesecake with a tropical twist ( mango nectar inside) and a passionfruit topping. That way I could satisfy both the die hard chocolate lovers and the cheesecake/fruit lovers. Personally, I can handle both with absolutely no problem ( or maybe that IS my problem!). Both cakes were a success- definitely do agains.

World Peace Cookies -TWD

I"m not sure these cookies would bring world peace, but they sure could put a smile on a lot of faces. These were easy to make and I didn't have the trouble of them breaking up when I cut them, as a few people had commented on Tuesdays with Dorie. The cookies have a deep chocolate taste and the fleur de sel ( I used organic grey sea salt and it was just fine) really brings out that extra zing of a chocolate flavor. I had planned on bringing these to work, but they never quite made it until the next day! Now, I am trying ( I emphasize "trying") to diet ( yeah , right- when I so love to bake , it's like mission impossible!), and I have been pretty good at just taking a small taste of the things I make lately. BUT- these- these cookies were addictive- so rich and a great texture- I'm not only a taste eater but a texture eater too. Does that make any sense? Oh well, if I am going to binge, it might as well be with something good like World Peace cookies rather than just any old junk! Definitely a "tabbed for return " recipe. Enjoy!

Fresh Ginger and Chocolate Gingerbread

Wow! I can't believe it- I am actually posting this on Tuesday, just like I am supposed to! Can't say it will happen again, but once is better than nothing. In any case, the recipe for this week on TWD was a Fresh Ginger and Chocolate Gingerbread, chosen by Heather of Sherry Trifle . Great choice Heather! Easy to make once you get all the ingredients gathered up. The smell as it was baking was lucious. I made it first thing in the morning before going off to work and when I came home I frosted it. Tomorrow I will be going to visit my daughter in the army, so of course, the gingerbread is coming with me! We are all fond lovers of anything ginger so I'm sure this will be a hit.


Valentine's Day is approaching, as well as my husband's b-day on the 7th. I'm going to cheat a bit and move around some of this month's choices, since the Devil's Food White Out Cake is just too perfect for his birthday.
I've also been busy starting to bake and decorate cookies for Valentine's Day. How can you pass that holiday without a yummy heart-shaped and decorated sugar cookie?! Pictures of the cookies to follow.

Alfajores

I have been buying these amazing South American "dulche de leche" cookies for years. I finally decided it was time to try them myself. After much searching and tasting (!) I found the recipe that is the taste of the real thing. I started baking these cookies for my daughter to take back to the army with her and it has now become a weekly request from all the girls in her unit. I am thrilled to be able to make their days sweeter as they go through basic training and I just enjoy making them!
The dough can be a bit crumbly, but just persevere. The cookie gets its creamy texture from the large amount of cornflour in the dough and that is what also make it drier in the working stages. I promise-if you persevere, it all works out and the results are heavenly. These cookies have been called "day after" cookies by some, since they need to sit overnight to come to their true texture and flavor. They store wonderfully for a week in a covered container( if they last that long!). I have suggested these cookies for the February Cookie Carnival - keep posted to that site if indeed they are the choice. In any case, I highly recommend trying them- they will surely become a favorite.

Alfajores
adapted from a recipe by Carin Goren
Ingredients for the cookie
200 grams soft unsalted butter
200 grams powdered sugar
3 egg yolks
1/2 package instant vanilla pudding ( 40 grams)
200 grams cornflour
200 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda

Filling-Dulce de leche ( easier to buy it, though it's not hard to make it on your own)
Coating- flaked coconut

Cream butter and confectioer's sugar in mixer with the paddle attachment until it is smooth and airy. Add the yolks and mix in until incorporated. Sift all remaing ingredients together and and to the mix. MIx only unitl combined. Gather the dough together and form a ball, then pat into a large flat oval shape. Wrap in plastic wrap and chill for 2 hours.
Heat oven to 350 F. ( 170 C).
Roll dough to a thickness of about 1/2 cm. They should be fairly thick- they puff up in the oven , then shrink a bit after. Cut out circles af approx. 5 cm in diameter. A small to medium size round cookie cutter will do the trick. Transfer the cookies to a parchment lined baking sheet and bake 10-12 minutes, unitl the cookies just begin a slightly golden color. Do not overbake them. THey need to be light colored on top. Let rest for a few minutes on the baking tray , then transfer them to racks to cool completely.
Spread a teaspoon or so of dulche de leche on the flat side of one cookie ( you can be generous- they should be loaded with the cream, so it queezes out the sides). Cover with another cookie- flat side in to form a sandwich. I like to use a spreading knife to smooth the oozing cream around the edges, then roll the cookies in coconut flakes. They look great and taste even better!