Wednesday, February 27, 2013

Petite Treats:Sweet Treats.F.U. Brownies! ;)

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"Sweet Snacks" is the next chapter in Petite Treats that is dedicated to our guilty pleasures from cupcakes all the way to doughnuts.When I saw this chapter I thought about all my favorite baked treats and many of the recipes from this chapter I wanted to test out.However that being said it made it that much harder to choose a recipe when I have so many guilty pleasures.So I ended up choosing a treat that intrigued me based on its title.

You picked a recipe based on it title? Ha-ha,Yeah I actually did! They are called F.U. brownies quoted by the author that they are reviewed to be "so good they're laced with profanity" ha-ha. When I read this I just had to make them because I love when humor is used in cookbooks and doesn't everyone want to know if these are so good you might swear. All I think is will I say" Shut the F**** Door ;)

Well before we find out if anyone would really swear when tasting these *wink* wink*. Everyone wants to know if this recipe is even worth making.Well to start with the directions to the recipe are pretty simple along with ingredients that are pretty easy to find at an grocery store.Now your wondering if the ingredients are so simple how are these brownies so different from the rest.Well this recipe actually includes a unique spice blend that you won't see in most brownies.These treats include ginger,nutmeg and even cloves to create the signature F.U Brownie.

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Now I may say the directions are simple and easy to follow,which they are.But I did have some hiccups along the way of making these.The most surprising part I found in this recipe was that the sugar was no where to be found in the directions,but was listed in the ingredients.I ended up reading through the recipe about five times wondering If I missed it myself.However I eventually had to just improvise and add it in by order of ingredient.I was just glad in the end that the sugar was at least in the ingredient list or we would of had some bitter brownies.

Now the second little issue was more about me making a mistake and making improvements.So with this it was all about greasing the muffin tins, which can have many different items to use such as butter,shortening,lard ,cooking spray,special pans and liners.Now this recipe asked for butter and I felt I could use cooking spray on my mini muffin tins to save butter.Well that came to be a big mistake because I ended up with muffin tops and broken bottoms.So with that I had a pile of broken brownies and disappointment on my face 

So with that feeling I thought well I'm not giving up that easily I'm going to make second batch.So with that I use butter on a nonstick Teflon pan for one half of the batter and the other half for liners.In the end I found that the liners were the easiest and simplest way to go as along as you remove the liner once cool.Then the second best choice is a good Teflon pan that is heavily butter.Overall, with these hiccups I still highly recommend the recipe.

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Now on to the most important part, the taste and texture test.Is there really an F. U moment in here? Well I rarely swear, but for this test test I'll have to say that these were F***IN delicious.They really pack a punch of flavor that cannot measure up to any old chocolate brownie.These recipe has such a unique spice blend that enhances the overall flavor of the brownie.We still have our deep chocolate flavor from the cocoa and semisweet chocolate.However the ginger,nutmeg and cloves come in and create this almost gingerbread cookie flavor that just works so well.The flavor was top notch and incredibly unique .

Now with every flavor comes texture.Now brownies can go many different ways from cake-like all the way to fudge. Now these brownies came to the middle where we get the moist and fudge part along with crumbly and chewy.These textures are what I love,especially a cold fudge brownie.So yummy!

So overall, I really loved the flavor and texture to these brownies.However I was quite disappointed that there was a typo in the recipe and I wish that the recipe gave some more tips.However I know you can't win them all and I'm just glad in the end I got some kick ass brownies.Well that is all for now until we review "Classic Bites" recipes for all the classic dessert we enjoy in mini size.

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Hehe I Only had Halloween muffin liners left.

F.U. Brownies

2/3 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
2 large eggs
1/2 tsp vanilla extract
3 ounces semisweet chocolate baking square
1/2 cups unsalted butter
1 cup sugar

Preheat oven to 325F.Heavily butter 18 mini muffin wells.

(Tips: Made 24+ mini muffins.Be sure to heavily grease the mini muffin tins. Teflon pans may be the best to use or to make it really easy use muffin liners to prevent any sticking)

Sift together the flour,cocoa powder, ginger,nutmeg,cloves and salt in a large bowl.

Whisk two eggs and vanilla in a small bowl.Set aside.

Melt baking chocolate and butter in a medium saucepan over low heat.( Note: Sugar is missing in the recipe directions.So I added the sugar after melting the chocolate and butter) Once combined, remove from heat and stir in egg mixture and dry ingredients.

Using a 1 inch ice cream scoop and heaping scoops,fill prepared muffin cups (Using a spoon is just as good as well) Bake for 25 minutes, rotate pan once halfway through baking.Toothpick test is useful.

Allow to cool in pan for 5 minutes and then turn onto a cooling rack to cool completely.(May stick on sides so be very careful when removing.With using liners you will not have this trouble)

Friday, February 22, 2013

Petite Treats Cookbook Review:Morning Bites

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"Petite Treats" is a cookbook inspired to create our favorite bake goods and transform them into mini mes.This little book created by Christy Beaver and Morgan Greenseth delivers us mouthwatering photos and simple recipe approaches.So to give this recipe book a fair test and review I feel that the simplest way is to pick one recipe from each chapter.

So to begin with, we have a chapter dedicated to the morning treat that includes creative recipes that I feel everyone will enjoy."Morning Bites" has all the common breakfast favorites in mini format such as muffins,scones,rolls and buns.For me, I chose a recipe for something I have never tired or even baked myself.Strawberry rolls is a recipe that intrigue me almost right away based on the fact that the filling was made with fresh strawberries.I always wanted to have a filling that was homemade and I definitely got it with this recipe.

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These rolls are fancy little treats that are made with a simple yeast dough,quick fresh strawberry filling, hint of cream cheese and a simple sweet glaze.The recipe has simple ingredients that you can find at any grocery store and I definitely recommend fresh strawberries in the filling for maximum flavor.The steps in this recipe are also quite simple and direct that any level of baker can accomplish.However with that being said I still recommend to read this recipe thoroughly because you might even miss the simplest and most useful tip.Trust me I miss a useful tip in this recipe that would of made my job a lot easier.

Wondering what I missed? Well I ended up forgetting to put nonstick spray on the parchment paper on the pan,which would of made my life a lot easier.However I was still able to get the baked rolls off while being very careful.Those are fragile little rolls and they definitely stick to parchment paper! However with that being said it didn't end their because I also forgot to make the glaze entirely until I remembered the very next morning while half of the batch was gone.Silly me! However I learned these rolls are really good with or without glaze.

Now for the yeast dough part of the recipe I did pretty well with preparing it;however it must of been the cold weather because the dough didn't rises as well as it should.So for next time I think placing them in the oven covered will help a lot in the rising factor. Oven off remember! Now the filling was the super easy part of the recipe and was fun to make as well.The filling was made with fresh strawberries which made a big difference in flavor as along as you don't end up with watery tasteless berries. I was certainly lucky for this recipe! Its basically a fresh homemade jam for these mini rolls paired with spreadable cream cheese for added richness.I definitely recommend this recipe!

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Now were not done yet because its the flavor, texture and appearance that are the most important part for review.If nothing tastes good or even looks good why even bother with a recipe that is simple to follow. You don't have to worry about that in this recipe because these rolls delivered in all these categories.Its appearance is alluring with its vibrant strawberry filling,golden brown exterior ,unique spiral and glisten shine.I know no one could refuse these based on how they look because presentation is everything in food.Now for flavor and texture,we have a mini soft roll, risen and slightly chewy along with a sweet full flavored strawberry filling.This filling takes over the whole roll that you might not even detect the cream cheese while the glaze just gives that added sweetness that I feel you can choose to have or not have.Overall, you end up with a roll that resembles a bit of a cookie based on its mini sized and great fruit flavor.

Overall, I love these rolls and they certainly didn't last long about 3 days I would say.I highly recommend this recipe and I pretty sure it could even be adaptable.Even though I said I highly recommend fresh strawberries I can imagine these being made with jam as well.Plus the glaze can be in or out if you choose too.Its all about being creative anyways so go for it and just remember if your serving this to a group you may want to make two batches they definitely go fast!

So now were on to the next chapter of petite treats all about our guilty pleasures that includes sweet treats such as cupcakes, brownies, doughnut etc.Stay tune for a new review coming soon!

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Strawberry Rolls 
For Filling

1 tbsp cornstarch
1 tbsp water
 1 cup strawberries,coarsely chopped
1/4 cup sugar
1 tsp vanilla extract

For The Dough

3/4 tsp active dry yeast
1/4 tsp sugar
1/4 tsp salt 
1 1/2 cup all purpose flour,divided
1/4 cup milk
2 tbsp unsalted butter
1/4 cup water

For The Icing

1/2 tsp vanilla extract

1 tbsp milk
1/2 cup powdered sugar,sifted


Mix cornstarch and water,until smooth.Set aside.In a medium pot, add chopped strawberries,sugar and vanilla over medium to high heat.When liquidity and combined reduce heat to low and whisk in cornstarch mixture.Stir constantly until thickened.Remove from the heat.Let cool completely.


Sift together yeast,sugar,salt and 1/2 cup flour to a large bowl.Make well.

Heat milk in Sm.saucepan over medium heat, until boils.Remove and add butter until completely melted.Add water to allow mixture to cool to just warm.Between 100 -110 F. 

Add egg and milk mixture to the flour well. Stir well with a spatula until combined.Add remaining 1 cup of flour, 1/4 cup at a time.Combine after each addition.Add 1-2 tbsp of water if flour isn't mixing.

Flour work surface and knead dough for 8 minutes, until smooth and elastic.

Bake and Roll

Line a 9inch square pan (I recommend to use 2 square pans) with parchment paper an spray with nonstick cooking spray (Makes it a lot easier to take off rolls once baked and cooled)

Roll dough to about 9x13 inches rectangle and 1/3 inch thick.

Spread the strawberry filling on dough and roll into a log starting with the long side.Use a little bit of water to seal the edges.Place the steam dough down and slice into 1/2 inch rolls (Recipe Tip:Add 2 tbsp of cream cheese along with the strawberry filling for added richness)

Place rolls in the baking pans, 1 inch apart to give room for rising.Cover loosely and allow to rise in a warm place for 1 hour (My tip: Place them in a oven that is turned off.Dark place and less cold air to reach them) Remove from oven when about to bake.

Once ready to bake preheat oven to 350F and bake rolls until golden brown, about 20 minutes.Allow to cool for 20 minutes in the pan while you make the icing.


Mix vanilla and milk together in a small bowl.In a medium bowl,Add the milk mixture to the powdered sugar and stir until combined.The icing should be very thick liquid consistency.Drizzle icing on cool rolls with a fork.These are best served right away or put in an airtight container for up to 1-2 days.

Thursday, February 14, 2013

Happy Valentine's Day!

Happy Valentine's Day Everyone!

Hope you all have a great time and spend it with the ones you love.For me I will be spending most of this day working; however for now I will share with all of you a special little treat I made specifically for this love day. I am very passionate about baking so I knew I had to make a delicious recipe to celebrate what I really love.

I wish all of you could taste these delicious cookies right now. but I will offer you the recipe so you will have the opportunity to make them yourself to celebrate this Valentine Day's.Trust me they are definitely a recipe to add to your collection.So be sure to look below to get the directions.

Now before you dive into this recipe you should know how these cookies are in flavour,texture and directions, right? Well to describe these cookies I would say they are very similar to shortbread.They are very buttery and crumbly while being slightly sweet.Now combining that cookie with butter cream frosting and jam.You get more sweetness with a creamy smooth filling and the jam adding some fruity flavour.This combination works very well.

Now the recipe itself is very easy to understand and even adaptable.So if you want to change something like the shape,filling or jam then you can do that.I love a recipe like this where you have the room to create for yourself.I even changed this recipe slightly by changing the shape to hearts to fit for Valentine Day.

Now I would say there are a few parts that you do need to look out for in this recipe.The first one is, you need to give yourself a lot of extra time to make these because of the chilling baking and assembling.Also you have to be very careful with how long you bake these cookies to prevent overcooking. Then lastly you have to be extremely careful with how you handle these cookies when baked because they are quite fragile, especially when warm.They are best assembled when all cookies are chilled to give you some extra help.Trust me some can easily break!

Overall,I really love these cookies and they seem to really impress people while using very little ingredients .So its really a win, win recipe in my opinion and I shall bring some of these delicious cookie with me to work so I can celebrate this day in my own way.Trust me though I do have some plans for Valentine's day.However it will just be rescheduled.

So for this day I will send all my love to my loyal readers and everyone who is a passionate baker like I am.Please be sure to celebrate in your own creative way and have fun with it! So go on an try this recipe for yourself and share with me in the comments what your plans are for Valentine Day??

Jelly Valentine Cookies

1 cup butter,softened
Scant 3/4 cup superfine sugar, plus extra for sprinkling
1 egg yolk,lightly beaten
2 tsp vanilla extract
 2 1/2 cup all purpose flour
Pinch of salt
1 egg white, lightly beaten

1/4 cup butter.softened
1 cup icing sugar
5 tbsp+ Wild berry/Blackberry/Strawberry Jam

1. Beat butter and sugar in large bowl.
2. Beat in egg yolk and vanilla extract.
3.Add flour and salt,stir till combined.
4. Form into ball and cut in half.
5. Wrap balls in saran wrap and chill in fridge 30-60 minutes (or overnight)
6. Preheat oven to 375F. Parchment paper to two cookie sheets or nonstick pans.
7. Unwrap the dough, lightly flour your work surface and roll out dough. ( you can roll out dough between two sheets of parchment paper to exclude using flour).
8.Stamp out with a heart cookie cutter.
9.Put half of them on one of the cookie trays.
10.For the remaining half ,stamp out the centres with a smaller heart shaped cutter and remove it.(save the dough). 
11. Place the heart rings on the other cookie sheet.
12. Bake until lightly golden brown. Brush tops with beaten egg white and sprinkle with superfine sugar.
13. Bake until lightly golden brown and glossy. Let cool on sheets for a few minutes and then transfer to cookie racks.
(Continue steps 7-13 for the other half of the dough)

Filling And Assemble:

Beat butter and icing sugar together in a large bowl. Until smooth and fully combined.Spread butter cream icing over the whole cookie and top with a little jelly/jam.Place the heart ring on top and press gently together.Repeat.

Friday, February 01, 2013

Homemade Baked Doughnut!

Wow!  January has already come to an end and now were full throttle into February.That means Valentine Day is coming up close and everyone must be excited to test out their recipes.I definitely excited and already have my recipe plan out to make for the special love day;however for now I have a little treat,big treat to share with all of you. Can you guess it?

Well If your a Facebook follower to my page you may remember me mentioning in January that I finally found my precious doughnut pan.Well I also forgot to mention that I found a long john twist doughnut pan as well.So I thought I share with all of you here a photo of the two unique pan and if your interested in getting one for yourself, Wilton's sells them online and in Micheal's Craft Stores.

So now with all this talk about doughnuts, your probably wondering If I made any? Well recently I  tested out Wilton's Basic doughnut recipe that is offered with each pan.I chose to make these recipes first so I could learn how the pans work before diving into more complicated recipes.So for these two doughnuts I chose to review them together since their directly from Wilton's and are made with similar recipes.

So when I began making each doughnut recipe I found that the directions were very easy to understand, along with the ingredients being easy to find and cheap to buy.I also found both recipes  had many similarities like I mentioned above.The ingredients and the overall product in texture and flavor were spot on.While the measurements and directions were completely different because each pan has a different shape and size.Meaning the long john twist will have a higher measurement in flour, sugar etc.

Now the key flavor components used in these doughnuts are nutmeg and buttermilk.They are what help create that aromatic and buttery flavor.They are no way overpowering to the overall doughnut;however I feel they are a little plain tasting on their own and just maybe a few more spices will help it out.I can even see these recipes being easily adapted to fit your own liking.Now with that being said its not totally bad to have a doughnut that is plain tasting because that means you have the opportunity to test out an array of different toppings.For me I did just that by testing out all the topping Wilton's had offered me such as vanilla glaze,chocolate glaze, cinnamon sugar and icing sugar.I even added my own touches with white chocolate and sprinkles to create unique designs.

Now the textures to the doughnuts were very moist and crumbly while being somewhat dense.They didn't exactly meet to close to a deep fried version;however I was surprised with how great they held out in their exterior for decorating.When they were fully finished they look exactly like the deep fried version and I had a lot of fun designing each and every one of them.

 So overall I really like these baked doughnut because they work so well with all the different toppings and helps highlight all the flavors.I do recommend this recipe for people just starting out making baked doughnut just like me and using it as a basic outline to bring your own ideas to it.I'm excited to try out more recipes for baked doughnuts and if anyone knows a really good recipe for me to test out.Just comment below or on my Facebook page if that's easier! Enjoy and have fun!

Baked Cake Doughnut (Wilton Recipe)

(Made two batches to make 24+ doughnuts)


2 cups cake flour,sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tbsp butter,melted

Preheat oven to 425.Spray doughnut pan with nonstick cooking spray.

In a lg bowl,sift flour,sugar,baking powder,nutmeg and salt.Add buttermilk, eggs and melted butter,beat until just combined. Can make your own buttermilk with milk and lemon juice, let sit for 10 minutes.

Fill each doughnut cup approximately 2/3 full.Bake 7-9 minutes or until tops spring-back.Let cool in pan for 4-5 minutes before removing.Doughnut are best served fresh.Kept in airtight container at room temp.


Cinnamon Sugar

2 tbsp granulated sugar
1 tbsp ground cinnamon
2 tbsp butter,melted

In a bowl stir together the sugar and cinnamon.Dip doughnuts in melted butter and roll in the sugar mixture to coat.

Chocolate Glaze

1/2 cup semisweet chocolate chips
2 tbsp butter 
2 tbsp light corn syrup
1-2 tsp water

In medium bowl, microwave chocolate chips,butter and corn syrup for 1 minute.Stirring until melted.Stir in 1 tsp hot water,until the glaze is thick and smooth.Add another tsp hot water if the glaze is too thick.Use right away to glaze doughnuts.

Icing Sugar

Add 2/3 cup icing sugar to a resealable plastic bag and add doughnut,close the bag and shake to coat.Repeat.

My Ideas:

  • Chocolate sprinkles
  • Red And Green sprinkles
  • Melted white chocolate for drizzling

Baked Doughnut Twist (Wilton Recipe)

Yield: 6

6 tbsp butter,softened
1 cup granulated
2 large eggs
1/2 tsp vanilla extract
2 1/4 cups sifted cake flour
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup buttermilk

Preheat to 350F.Spray dough twist pan with nonstick cooking spray.

Beat butter and sugar until light and fluffy.Add eggs one at a time,mixing well after.Add vanilla extract.

In another bowl,sift together flour,baking soda,nutmeg and salt.Add half of the dry mixture to the butter mixture,mix until nearly combined.Add buttermilk and remaining dry ingredients,mixing until incorporated.Do not overmix!

Fill 2/3 full and bake 18 -22 minutes, until spring back and toothpick comes clean.Cool in pan for 5 minutes.Remove from cooling rack.Kept in airtight container at room temp.

Icing Sugar Glaze

1 1/2 cups icing sugar
1/4 cup milk
1/2 tsp vanilla extract

In lg bowl,whisk all ingredients together until incorporated.Dip doughnuts in glaze.Let set or decorate.

Cinnamon Sugar Topping

3 tbsp granulated sugar

2 tsp ground cinnamon
4 tbsp unsalted butter,melted

Stir together sugar and cinnamon.Dip doughnuts in melted butter and sprinkle all over with cinnamon sugar mixture.Let set.