A Busy Weekend {0}
This weekend was a busy one. With an order for 500 mini desserts, my team and I worked endless hours, but the finished product was quite a sight.
Feb 23, 2009
Feb 22, 2009
It’s that time of year again {0}
Today , as I was thumbing through the paper, I was interrupted by a soft knock at the door. Looking out the window, I spotted a girl about six or seven , dressed in complete Brownie gear ( the younger form of Girl Scout). Opening the door, I was greeted by the smiley child who politely asked me if I was interested in buying girl scout cookies. Now, being a professional baker, I am expected to uphold a certain culinary standard. But I have a weakness when it comes to girl scout cookies. I bought three boxes. The one thing about girl scout cookies, however, is the unbearable wait time between purchase and delivery. It seems unfair that the crave for a bite of a thin mint cookie can be planted in my head and then not satisfied until over a month later. In the meantime, I have begun searching for girl scout cookie recipes.
The following, although I have yet to try it, looks promising.
Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.
Feb 21, 2009
Chocolate Reveals History of the Southwest {0}
Chocolate tells a history
http://www.chron.com/disp/story.mpl/editorial/outlook/6274243.html
Feb 16, 2009
Linzer {0}
Another great one
LINZERTORTE
1 C butter, softened
Blend butter, sugar and zest together approximately 2 to 3 minutes on low speed.
Do NOT cream til light and fluffy.
1 1/3 C sugar
1 tsp. lemon zest
1 tsp. orange zest
2 eggs
Blend in eggs, 1 at time, scraping between additions.
1 C finely ground toasted almonds
Blend in almonds.
2 ½ C all purpose flour
Sift together dry ingredients. Blend into butter mixture, scraping well.
Chill dough 1 hour, although the flavor improves is chilled 24 hours.
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
2 Tbl. cocoa
½ tsp. salt
1 to 1 ½ C raspberry preserves
Roll dough to fit an 8” or 9 1/2” removable bottom tart pan. Line tart pan with dough. Fill halfway up with raspberry preserves. Roll remaining dough, cut ½” wide strips the length of the diameter of the tart pan. Place strips on top of jam, forming lattice design. Bake 350o 30 to 40 minutes, until pastry feels firm and is light golden. Cool completely before unmolding. Serve room temp.
Feb 15, 2009
{0}
If you can’t get enough…
LINZER COOKIES
Roll dough to 1/8” thickness. Cut two 2 ½” to 3” round circles of dough for each finished cookie. Using a 1” round cutter, cut center out of half of the total cookies.
Place onto parchment lined cookie sheets, bake 350 O approx. 12 to 14 minutes. Remove from oven, spread approx. ½ tsp. raspberry jam onto solid cookies. Sprinkle powdered sugar onto cookie rings. Place rings onto solid cookie bottom which has been
spread with raspberry jam.
Feb 12, 2009
Sacher Torte {0}
I have been trying to clear out my recipes, tossing ones that I have decided are duds and holding on to the ones that I have found to be real winners. As the owner of a European bakery, I have a bevy of European dessert recipes. Austrian desserts have long held a special place in my heart, as well as my stomach. The following is one of my favorite Sacher torte recipes.
SACHERTORTE
½ C butter, room temp. (4 oz.)
6 oz. Semisweet chocolate, melted and cooled
½ C sugar
¾ C all purpose flour
6 eggs, separated
2 Tbl. Cocoa
¼ tsp. Cream of tartar
¼ C sugar
½ C apricot jam Chocolate glaze
1. Cream butter with ½ C sugar till light and fluffy.
2. Add yolks, two at a time, scraping after each addition. Blend well.
3. With mixer off, add melted chocolate. Blend, scrape, then blend well.
4. In a clean bowl, whip whites with cream of tartar. When foam begins to form, whip in 1/4C sugar, 1 Tbl. At a time. Whip to medium-stiff peaks.
5. Sift together flour and cocoa.
6. Fold whites into chocolate mixture while sifting and folding in flour/cocoa.
7. Spread into 2 – 8” greased and papered cake pans. Bake 350o 25 to 30 minutes. Toothpick will test with a moist crumb. Cool completely.
8. Place 1 cake layer top down, spread with ½ C apricot jam. Place 2nd layer, top down onto bottom layer. Crumb coat with cold chocolate glaze. Refrigerate 10 to 15 minutes. Glaze cake with warm (95o to 100o) chocolate glaze. Refrigerate 15 minutes to set glaze. Serve with sweetened whipped cream.
CHOCOLATE GLAZE
1 C cream
10 oz. Semi-sweet chocolate, finely chopped
2 oz. Butter
1 Tbl. clear Karo syrup
Bring cream and butter to a simmer. Remove from heat. Whisk in chocolate and Karo syrup. Whisk well until the chocolate is melted and the mixture is smooth. Pour through a strainer to remove any tiny lumps of chocolate. This glaze will keep well in the refrigerator for several weeks. When ready to use, heat glaze in a double boiler to approximately 95 o to 100o. ( Cool hot tub temp.)
Note: the thickness of the glaze can be adjusted with more or less chocolate. Different chocolates contain different amounts of cocoa butter, which will effect the thickness of the glaze.
Feb 9, 2009
Valentine’s = Chocolate {0}
There is something about Valentine’s Day that says chocolate. How this connection between chocolate and love came about is hazy, (except for the obvious feeling of love one has when consuming a truly delicious piece of chocolate), but besides this, the history is unclear. As a devout chocolate lover, I decided to do a little investigative research as to the connection between the delicious confection and the Roman priest, St. Valentine.
As it turns out, chocolate and St. Valentine are both about 2,000 years old, but there is little record of the Mexican bean and the Roman priest ever coming into contact.
For those who are not familiar with their Roman saints, a little background history might be helpful. Valentine was a priest who secretly married Christian couples after Emperor Claudius the Cruel forbade coupling. He was imprisoned and met an untimely death at the hands of the torturous Emperor.
Now, for the happier part of the story.
Across the ocean, the Aztecs were marrying freely and drinking chocolate at their weddings. Aztec legend held that cacao seeds had been brought from the gods and that wisdom and power came from consuming the cacao.
Still, how did these two moments in history become to tied together?
It was not until the 17th century that the general public began to discover the delicious taste of chocolate. Chocolate emporiums began to sell chocolate cake and the the cocoa press invention in the early 19th century marked the devaluation of cocoa beans, finally putting chocolate within reach of the masses.
It was not, however, until 1861 , when Richard Cadbury was able to combine St. Valentine and chocolate into a marketing ploy that would forever shape February 14th. The choloatier created the famous heart shaped box filled with chocolate for Valentine’s day. Other chocolate companies soon followed suit, thus tying chocolate and valentine’s together forever.
Feb 8, 2009
Fantastic Fudge {0}
My grandmother was famous for her fudge. Sometimes, at night when she had trouble sleeping, she would creep into the kitchen at whip up a batch of fudge, much to the delight of those who found it in the morning. Although she had long memorized the recipe, in an attempt to recreate her tempting treat, I have experimented with various recipes. So far, this is the best one I have found. Enjoy.
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow creme ( You can also use mini marshmallows)
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla
Line 9 inch square or 13×9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
Feb 7, 2009
Conversation Hearts {0}
Conversation hearts are the quintessential Valentine’s day candy. Although they don’t taste great ( in my opinion) they are fun to read and almost obligatory for any Valentine’s day celebration.
A little background on the candy:
Conversation hearts were invented in the 1860s by the brother of NECCO’s founder. But these candies were not how we know them today. These first hearts had printed paper notes tucked inside. The lengthy, old-fashioned sayings included such wistful thoughts as “Please send a lock of your hair by return mail.”
An advancement in technology soon allowed for printing on the candies, creating sayings which change change annually.
Of the more than one hundred Sweetheart sayings that have been incirculation since they were first factory made in 1902, some remain unchanging constants. “Kiss Me,” “Sweet Talk,” and “Be Mine” are oldies but goodies, while others, like ” dig me” are gone for good.
According to NECCO, you can personalize your Sweethearts, but only if you are willing to buy an entire batch, which is usually around 1.7 million hearts. But don’t worry, these tasty treats last up to five years. Scary.
So, if you are looking for a new twist on an old favorite, my staff and I have created a great way to embrace the conversation heart without the possibility of eating a five year old candy. 
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
