Monday, February 22, 2010

Happy Valentine Day Chocolate Heart Cake

 Valentines Chocolate Cake!

Wow! sorry about the lateness of this post its certainly been a while past valentines day, oh well I got it done now.

I was going to post this closer to valentines day but I kept forgetting and getting busy.Anyways I had a lot of fun making this lovely cake that I found in "My Big Book Of Baking".

The texture of the cake is light, airy,fluffy and chewy. The flavor is chocolaty, rich and a hint of raspberry. The appearance is heart shaped with chocolate glaze decorated with raspberries.

Saturday, February 20, 2010

Get On The Path Of The Fudgy Rocky Road

I just love it when you find those so called hidden recipes on the back of those baking products :).With these delicious little numbers, it wasn't a rocky road process to make them.

Anyways I found this recipe on the back of none other then a mini marshmallow bag with actually two other recipes along with it.When I saw the words fudge and brownie I was definitely a hundred percent sure I was going to make these little babies right away.

Thursday, February 18, 2010

Pastel-Coated Cocoa BonBons For A Valentine Gift

 Made these little delightful candies for valentine days and gave some to my boyfriend as a gift. I also gave him a few heart shaped black and white cookies.I really think I spoil him to much with all this baking; however it isn't like no one else gets to try out all these tasty treats. Without those people I would have a pile of baking going to waste. I wouldn't possibly be able to eat it all by myself unless I want to gain a lot of poundage.

Anyways, this is the candy recipe that I found in my Hershey's Chocolate Lover's Cookbook. I thought they looked really fancy and had a variety of ideas for decorating.

Saturday, February 13, 2010

Valentine Black And White Heart Cookies

I made these heart shaped cookies last night and were ready to eat for the next day.These are of course cookies inspired for valentine days. They were really fun to make and take photographs.

There texture is slightly crunchy, soft, and flaky.There flavor is chocolaty and has a shortbread like taste.These are really easy to make; however they are a little time consuming due to the fact you have to chill the dough and for the chocolate to harden.

Overall, they came out as really beautiful simple cookies that will be gone in no time.When I made these cookies I got really good compliments on how good they are and there going quickly.Hopefully there will be lots for Valentines to celebrate the day.

Black and White Heart Cookies ( Adapted By Black And White Hearts,Debbie Mumm Old-Fashioned Cookies Recipe Card Box)
(Printable Recipe)

1 cup butter,softened
3/4 cup sugar
1 pkg cream cheese

1 egg
1 1/2 tsp vanilla
3 cups all purpose flour
1 cup semi-sweet chocolate
2 tbsp shortening

1. Cream butter, sugar, cream cheese, egg and vanilla in large bowl, till well combined.
2. Add in the flour gradually while beating in to prevent to much flour from getting in the air.
3. Form dough into ball and cut in half. Wrap them in saran wrap, flatten slightly and refrigerate for 2 hours until firm.
4. Oven to 375F, lightly flour your work surface and roll your dough to about 1/2 thickness.Use  heart shaped cookie cutter about 2 inches.

5. Place on a nonstick cookie sheet or ungreased cookie sheet.
6.Bake 7- 10 mins until edges are lightly browned, cool on wire rack.
7. Place chocolate chips and shortening in a Sm. pot over low heat until melted
8.Once cookies are completely cool dip half of each heart in the chocolate and place on lined cookie sheet. Cover up and chill until chocolate has set. (You can dip whole cookies if you want or make different patterns)

Thursday, February 11, 2010

This Is One Large Pizza

Yesterday I was really craving some pizza so I thought I make some for dinner that day.So I decided to make a large rectangle size and just doubled the recipe for dough that was for a large round pizza.I topped it with any ingredients that were available.In my toppings I used olives, yellow peppers,green peppers, garlic sandwich meat,cheddar cheese,and mozzarella cheese.

I have gotten good compliments on this pizza and all 24 pieces I cut up were gone in no time at all;however that probably happens all the time with pizza. I would describe the dough, crunchy, soft, risen,absorbs flavor well and of course tastes like whatever toppings you use. I really enjoy making this recipe every time I use it because its very simple and quick. This recipe comes from my Italian Foods Grade 11 Recipes called Fermipan pizza, I'll post it below.

Rectangle pizza-Double the recipe. 
For 2 lg round pizza- Double the recipe.
For1 lg round pizza-Keep as is.

Fermipan Pizza ( Written By Berendina Dykema ,Italian Food 11)
Printable Version

 500ml flour
15ml yeast
15 sugar
2ml salt
200ml water
125ml tomato sauce
2ml garlic powder or 1 lg garlic clove
2ml Italian spice
125ml Mozzarella (option: variety of cheeses together)
Toppings Of Your Choice

1.Preheat 400 F.
2.Add flour,yeast, sugar, and salt to med size bowl.
3.Add warm water to dry, stir in to a ball.
4.Oil the pizza pan.
5.Then spread dough on pizza pan with hands( advice: may look impossible, but just keep working at it and try to keep even as possible)
6.In sm. bowl mix tomato sauce,garlic and spices.
7.Let pizza rise 15 minutes before putting toppings on.
8.Put toppings on and let rise for another 15 minutes.
9.Bake for 15 -20 minutes, till crust is golden brown and bottom of pizza is golden.

Saturday, February 06, 2010

Valentine Day Plans!

I'm so excited that valentines day is coming up and that means theirs a great big excuse to bake something that involves hearts or anything to do with love.

Its going to be a lot of fun for me and a lot of fun for all of you to check out the future blogs on it.I haven't made a definite decisions what I'm going to make but i have some ideas.

Does anyone remember getting little valentine cards in elementary school and you had a big envelope attached to the front of your desk.Well I just came upon a box with all school stuff from when I was little and I saw that I kept most of the valentines cards from that long ago.I was going over who they were from so that definitely brought back memories and remember a lot of the people.

Anyways I hope everyone has a great valentines day that's coming up soon

Waikiki Cookies

 This evening I was aimlessly looking through my recipe books looking for something new to bake; however I was having some trouble because some recipes are way to time consuming or they take ingredients that I just don't have.Then I remembered I have a cookie recipe tin of old fashion cookies from Debbie Mumm that I got for Christmas last year.Which included categories like Holiday, cookie dough, chippy, fruit and old fashion.Its really cute looking tin for all the recipes and I can add my own recipe to it as well.

Anyways I found a cookie called Waikiki cookies, which are white chocolate and macadamia cookies ;however I do like there title way better.When I looked at this recipe it was very simple to follow and none of the ingredients are bizarre or hard to find in a grocery store.There quite the good looking cookie and I never thought I give a cookie that title before, but I think it deserves it especially the added bonus of how delicious it is.To describe this cookie I would have to say its crunchy around the edges, chewy in the middle and all around taste of white chocolate with macadamia nuts.Try it out yourself there really simple to make and really delicious.

When I followed this recipe I did not use macadamia nuts because I didn't have any at the time so I used peeled almonds and chopped them up.Using almonds in the cookies added a little bit more of a harder crunch then macadamia; however they are just as good being used instead or any other nut. Enjoy!

White Chocolate Almond Cookies ( Adapted From Wakiki Cookies, Old Fashion Cooke  Recipes, Debbie Mumm)

1 1/2 cup packed light brown sugar
2/3 cup shortening
1 tbsp water
1 tsp vanilla
2 eggs
1 3/4 cup all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 cup white chocolate, chopped
1 cup almonds, chopped

1. Oven to 375F.

2. Cream brown sugar, shortening, water and vanilla in a lg bowl until well blended.Add eggs; beat well.

3.Sift flour, salt and baking soda in med. bowl.Add to sugar mixture; beat until blended.

4.Stir in chopped white chocolate chunks and peeled/chopped almonds. (Blanching the unpeeled almond will help release their layer).

5. Shape 1 tbsp  balls and place on non stick pan or ungreased cookie sheet.

6.Bake 7 to 9 minutes,until cookies are set,(Don't over bake).
Cool cookies on sheet.Place on wire rack to completely cool.

Tip from me: If you do over bake one of the patches, don't throw them away .When you place all the cookies in a cookie tin add a piece of bread with the cookies preferably white because it has a lot of moisture to it.The bread helps bring moisture to already baked cookies and helps out the over baked ones. However dont leave it in there overnight or to long because the cookies can become moist and fall apart.

Wednesday, February 03, 2010

Checkerboard Cookies,Are You Up For A Game.

This is a brand new recipe that I just tried out from one of my baking books that's called "The Big Book Of Baking" that I bought from chapters.The title still amuses me because of how direct it is. My eyes were definitely drawn to it when I saw it and especially with all the great photographs.

I have actually wanted to make these cookies when I first saw them in the book because they were so neat looking and professional.

To describe the checkerboard cookie I would say that its appearance is very colorful and its texture is soft and a little crunchy.Its taste is mildly sweet with chocolate and the mild taste of orange and ginger.With my recipe I actually did not use any ginger or orange rind because I did not have any at the time, but I presume if I did I would of tasted both of them in the cookies.Instead I used lemon extract for the white dough for just a hint of lemony flavor and they tasted really good.

The cookies were tiny to me which made them look really cute and I can predict that there not going to last to long. Even the photographs made me think this may be difficult, stressing and time consuming.When I tired out this recipe it was actually very simple to follow,however it is a little time consuming with all the chilling that has to be done.The time didn't really bother me that much because I had the time to actually waste to make them.Overall it was a really fun cookie to make and they looked just great especially for photographs.

At first reading the recipe I felt a little overwhelmed, but when I took the time to re read and understand it more it became pretty simple to follow.For advice for people that want to use this recipe be sure to re read it more then once just to understand fully so there wont be any mistakes. I have made mistakes before with other recipes that seem a little complicated at first.If you can get pass that you will do fine and you will end up with really awesome looking cookies.

When I followed this recipe I did not use ground ginger, grated orange rind or superfine sugar because I did not have the ginger or orange rind so I just used lemon extract for the white dough.The superfine sugar I did not have either so I just used regular sugar which worked great to.

Checkerboard Cookies (Adapted from The Big Book Of Baking)

1 cup butter,softened
3/4 cup granulate sugar
1 egg yolk,lightly beaten 
1 egg white, lightly beaten
2 tsp vanilla
2 1/2 cup all purpose flour
pinch of salt
1/2 tsp lemon extract
1 tbsp unsweetened cocoa, sifted


1.Beat butter and sugar into large bowl.Beat in yolk and vanilla extract.
2.Add flour and salt, stir till well combined.
3.Divide dough in half.Add lemon extract (will be for the white part of the dough)
4.Shape dough in a log(6inch/15 cm long.)Flatten sides and top to square off the log to 2 inch/5cm high.
5.Wrap in plastic wrap and chill 30-60 min
6.Add sifted cocoa to other half of dough,mix well.Shape dough into a log that 6inch/15 cm long.Flatten sides,top to square off the log to 2 inch/5cm high. Chill for 30 -60 minutes.
7.Unwrap dough, cut each flattened log lengthwise into three slices.Then cut each slice length wise into three strips.
8.Brush strips with egg white and stack into threes,alternating colors, same shape as the original logs.Wrap in plastic,chill for 30-60 mi
9.Oven 375F,two cookie sheets,parchment paper.
10.Unwrap logs,cut into slices with a serrated knife and put the cookies on the sheet, spaced well apart.
11.Bake 10-15 minutes,till firm and lightly golden brown, cool for 5-10 minutes and then transfer to wire racks.