S'more Cake v. 1

It's hard to make real friends in this day and age. People tend to be more self-absorbed and image focused. I blame the hype of facebook and twitter. Your worth is measured in tweets and "likes." Communication is artificial. The art of listening is lost. It's kind of like finding good music- the most fulfilling relationships are where you least suspect them.  

That's why this cake is made with so much love and why I got so frustrated when it wasn't perfect. It was a small token of appreciation for the man we lovingly refer to as Master Santos. 

Rich is one the most genuine people on the face of the PLANET. My respect and care for him is infinite. He says he's a little brother to me, but little brother's shouldn't be so wise. You can see the intelligence spark in his warm eyes. He is unwaveringly caring and will do anything for a soul in need. Through all his personal demons, trials, and tribulations, he has demonstrated a strength few posses. Plus, he is a dance monster with boundless originality and creativity. It is an honor to be his friend. 

For his birthday, we tried (and failed miserably) to surprise him. We settled with a movie and, afterward, busted out the cake. 

The problem with a nice guy like Rich is he will eat anything and smile. I was torn on what to bake. Chocolate? Lemon? Bacon? In keeping with the winter mood, the idea of a smore cake began to prance around the brain. There were so many ideas on how to do this, the boyfriend and I started making diagrams of the layers. Here is the end result!

Moist cinnamon cake. Semi-sweet chocolate ganache. Rich brownie. Graham cracker crumbs. Marshmallows. And a marshmallow frosting. Layers on layers on layers. Sounds like such a mistake, right? Oh my gawsh. Saying it aloud makes it sound so horrible.

Personally... I thought it was too rich because of the brownie sandwiched in between the layers of cinnamon cake. I would have been happier with a ton of ganache and marshmallows  instead of the brownie or a chocolate cake with graham cracker crumbs. See- again all the possibilities!  If you're into that decadent dessert scene, you will love the brownie. The part I did LOVE was the actual cinnamon cake. Very moist and on-point!

The other point of frustration was the frosting. I didn't let the fluff cool down enough so it didnt have the tall whipped points planned. Instead, this cool, cloud like pattern was born. 

This cake is best served warm, so either toast the top right before serving or let it warm up for a bit in the microwave or oven. Store in an air tight container. 

And of course... Rich said he liked it. Mahal kita punk.

S'more Cake

1 cinnamon cake (see below)

2 sheets of graham crackers, smashed

4 marshmallows, cut in halves

Ganache (see below) or canned chocolate frosting

1 9-inch diameter brownie (home made or box mix)

Marshmallow frosting (see below)

Cut the cinnamon cake in two with a cake cutter or long knife. Please be careful! Place the cake in the freezer for a few minutes to make cutting easier (it will be more stiff). Level the top.

Spread a layer of ganache on top of bottom layer. Be generous. Sprinkle with graham crackers and layer with cut marshmallows.

Trim the crisp edges off the brownie. I made a box mix- this aint the Martha Stewart show. Place on bottom layer of the cake. Spread more ganache. Top with other half of cinnamon cake. Frost as desired. I used a 1 M tip and made swirls.  Pipe in the gap between cake layers to fill. Let it be messy. It's a s'more!

Cinnamon Cake

adapted from Bon Appetit

2 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs, separated
1 cup sour cream

Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks. Beat in flour mixture in 3 additions alternately with sour cream in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.

Ganache

1 pound fine-quality semisweet chocolate, chopped
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

In a small saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off.

Marshmallow Frosting 

from Joy the Baker

4 large egg whites

1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.

Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes).  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.  Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

Eggnog Aletria

2012 is inching its way around the corner. I hope everyone had a very Happy Holiday, whether you celebrate or not. Hell, you cannot argue with that extra day off of work!

I've been doing a lot of thinking lately. About life. I realize that I don't care to share the "lows " on this blog because I want to give people a reason to smile. If there was a job for making people smile- I would be first in line, wearing my "don't I look responsible" suit, and my resume printed on a rainbow. 

 

Christmas was fantastic this year- filled with family, friends, and new faces. It was full of change and change always gives reason for pause. In 2007, our family dynamic began to shift and in some ways, I am still coming to grips with it. My parents separated that year and I am proud of my mother every day for having the guts to stand up against cultural norms and personal anxities. I guess in some ways I oversimplified the consequences in my head. Things changed. I guess it finally hit me this year. I'm a grown ass woman but no one is invincible. 

 

Change is a part of life. How we handle it defines the path we take. I am still trying to figure out how to handle it. At times, I can't help but to feel like I'm standing on a beach, facing an on-coming wave, and no matter how hard I dig my feet into the ground- it's just sand. I'm incredibly blessed to be surrounded by so many caring souls.

The kitchen is one of the places I find solace. I don't think as much. Your hands are always busy, your mind is occupied, and there's comfort in having method to the madness. Plus, the end result is joy! Something unique, pure, and made with love. 

This is one of the latest and greatest creations: Aletria. Aletria is a Portuguese traditional dessert. Honestly, I don't know it's background. All I know is it's been on the table at just about every major holiday since childhood. It is made of pasta. That's right. Pasta. Don't make a face! It's delicious and not overly sweet. People use different kinds of noodles (angel hair, capellini, etc.) but there is one common theme: thin. The pasta has to be thin!

 

Traditionally, this dish is made with milk, water, eggs, cinnamon, lemon peel, and touch of sugar. For the holidays, I switched things up a little. This version involves Eggnog and was inspired by mom. It's delicious hot or cold. Try it- you'll be pleasantly surprised!

Eggnog Aletria

250 grams aletria pasta (cappellini)
2 cups water
2 cups of your favorite eggnog
1 cinnamon stick
1/4 cup granulated sugar (optional)
1/4 teaspoon ground nutmeg
Cinnamon to dust

Take a shallow serving dish and set to side. 

Poor water and eggnog into a large pot with cinnamon stick. Cook until it simmers. Add pasta and cook through (depending on what kind of pasta you're using- read the directions and test for softness). Add sugar if needed. Some brands of egg not are sweet enough. Add nutmeg and stir.

Poor into serving dish and smooth over with spatula. Sprinkle with cinnamon- you can make a design or just dust it over. Keep in fridge with clear wrap on top. Note, if you cut it up for serving, it dries out faster so make sure you store in air tight container.

Happy Holidays 2011

This is just a little note to say Happy Holidays! One can't help being swept away by the winter vibe: scarfs, hugs, hot cocoa, smores, ugly sweaters, and love. 

Every family- no matter what shape or size- has their way of celebrating. There's festive dinners. There's movie night. There's gift giving. Some go to church. Some skip church cuz it's too crowded and go to Silver Diner for brunch and are told to lie to the rest of the family that stayed home cooking lunch that they did in fact attend mass (true story, only it was Easter). However you celebrate- MAKE IT MERRY!

 

My crew celebrates Christmas Eve which works out PERFECTLY because the rest of the world (besides other Luso's, Spanish, Latinos, and Italians) does Christmas day. We're not supposed to eat meat this day. Why? Honestly I'm not sure- I just know there's lots of bacalhau (codfish). There's usually a midnight mass followed by gift opening. The best part though is the eating... having everyone gathered around a big table and swapping stories.

I don't like to make those lists of "what to make" because I feel presumptuous. However, this year, I found myself asking that very question! Last year I was hell bent on the Monster Tiramisu per request of my little brother. On dock, I am going to make Iced Eggnog Cookies (though I was torn with this recipe as well), Alteria (recipe to follow), Smoretini's, and Buttered Rosemary Buns. 

Other recipes that I would recommend are:

• S'more Cupcakes
• Gingerbread Cookies
• Snowed In Cupcakes (pictured above)
• Lemon Bars
• Chocolate Souffle Cupcakes with White Mint Chocolate
• Cranberry Ribbon Apple Pie
• Lemon Raspberry Breakfast Rolls
• Snow Globe Cake
• Rocky Mountain Avalanche Bars
• Christmas Present Macarons

There are a million ideas out there! Take them and make them your own! And please, don't stress. I know how rough it can be in the kitchen, especially on a holiday, and things don't turn out as you planned.  As much as you love fam, they can be a headache but that's part of the job description. Don't lose focus of what holidays are SUPPOSED to be about: love. So relax. It's the thought that counts!

Appreciate life. Find strength. Give, don't just receive. Express yourself. Breath imagination. Hold onto hope and courage.  Be grateful. And leave cookies out for Santa.

You Are So Very Loved

Galette? Tart? Crostata? Whatever it is... there are apples in it.

A bad tree can yield a good apple....

 

But a bad apple cannot yield a good nom nom. So choose wisely! Apples are refreshing and healthy. They help keep your teeth polished and clean. Now that's all fine and dandy... but we're not here for nutrition facts... we're here for something yummy in the tummy.

Warm, gooey, and just a touch cinnamon. This the lay-man's version of pie. You don't need a pie tin or topping. The sweetness comes from the apples while the crust provides a comforting crisp.

Call it what you want: galette, crostata, tart, blah blah blah. It comes down to two elements.



Buttery dough. Your standard pie crust recipe will do just fine. There is no right or wrong.

Use that dough to hug a ton of apples. Coated in cinnamon-sugary goodness. You're all set! Couldn't be any simpler.

Honestly, this is an incredibly versatile recipe. You can bake ANY fruit combination, the sky's the limits. I cannot wait for summer to make it with peaches. It's all about the FRUIT!

The best part is the rustic feel. Serve with ice cream while it's warm! Vanilla drizzled with maple syrup was the winner in this house. Hope you enjoy and happy hump day! Only a few more days still Christmas!

Apple Galette/Crostata/Tart/Huh?
adapted from Too Much Food who adapted it from Smitten
Makes 1 9″ tart

1 cup (120 g) unbleached all-purpose flour
1/2 teaspoon granulated sugar
1/8 teaspoon salt
6 tablespoons (3 oz., or 84 g) unsalted butter, frozen, cut into 1/2″ pieces
3 1/2 tablespoons chilled water
1 egg white

2 pounds apples, peeled, cored and sliced
3 tablespoons sugar
1 1/2 tablespoons cinnamon
sprinkle of turbinado sugar

Vanilla ice cream and maple syrup (optional)

Make the dough first: sift together the flour, sugar and salt in a large bowl. Cut in the frozen butter cubes with your preferred method of choice (food processor, etc.) Do NOT let the butter melt- you want those pea sized bits of butter in there to ensure a light, flaky pastry dough.

Add the chilled water one tablespoon at a time, stirring with your other hand, just until the dough just holds together. Dump the dough out on a mat and pat into a circle about 1.5″ inches thick. Double-wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).

You can prep the apples during this period. Peel, core, and slice as thick you desire. Place them in a medium sized bowl and toss with sugar and cinnamon! Set aside.

After the chilling period, take the dough out and let it sit on the counter for 10 minutes; this allows the dough to soften slightly so that when you roll it out, it doesn’t break into a million pieces on you. Roll out the dough on a lightly floured mat into a 14″ circle, about 1/8″ thick. Using a pastry brush, dust off the excess flour. Carefully transfer the dough to a sheet of parchment paper-lined baking sheet.

Preheat the oven to 400 F (205 C).

To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough. Don't be fancy- it's meant to be rustic. You can fold and crimp for a nice effect.

Using a pastry rush, dab egg yolk all over the crust. This gives an extra brown to the crust. Sprinkle turbinado sugar on top.

Brush pie crust with egg yolk. Place the baking sheet in the center of the oven and bake the galette for 45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to ensure even browning of the crust.

When the tart is done baking, remove from the oven and slide it (parchment and all) off the baking sheet and onto a cooling rack. Let it cool for at least 20 minutes.

Slice and serve immediately! Vanilla and maple syrup are a welcome addition!

Arlington, VA: Interview with BakeShop

Walking into BakeShop, you quickly realize that you're not in a "trend" bakery. This place is genuine. I was expecting the glam you see at most cupcake shops- you know, the cutesie decor and meticulous color coordination. Georgetown turns off locals because it's transformed into a tourist attraction while Cake Love and Sprinkles are chains. One of the things I love most about visiting my cousin in Brooklyn is the abundance of local, one-of-a-kind shops. 

That's where BakeShop stands apart. Not only are their culinary confections tasty- but they're VA local and proud of it. There's none of that corporate fluff. Initially, I asked to interview them because they are the only shop whose red velvet cupcake I enjoyed.
 

Then I stepped into the kitchen. The TV was turned onto a soccer game. The ipod dock was blasting "Bam Bam" by Sister Nancy. The owner was rocking Nike Frees. Awesome!

Meet Justin of BakeShop!

Justin grew up in Northern Virginia, the Great Falls area to be precise. He was raised by his mother who balanced a hectic schedule raising two sons and all the activities that come with it- soccer, football, etc. Somewhere in between all the hustle, she found time to teach them the finer things of life many of us take for granted: baking, sewing, etc.

After majoring in business at VA Tech, he turned his passion towards the kitchen. He felt that even though there are 50 great pho places around the nation's capital- there was no stand out bakery. It became his mission to change that.

Fun Facts

• Color: Green
• Food: Generally dessert, the specifics change daily
• Animal: Bees
• Kids: None; they are cool we have a lot in common
• Books: Lord of the Rings
• Movie: old James Bond flix
• TV: gave it up because of commercials
• Krispy Kreme vs Dunkin Donuts: given the choice KK, but i'll take either with pride
• Peeve: messes in the kitchen
• Inspiration: mom
• Music: Weezy

The Start

Like many true to life bakeries, BakeShop's roots are in a mother's kitchen. Through word of mouth, he began to amass a business quickly. When he started having to deliver orders in his car, he knew it was time to look for a space to open shop.

While the turn in economy hurt many of us- it opened a window of opportunity for BakeShop! Landlords were desperate to rent their space and one decided to took a chance on the fledgling bakery. The rest is history in the making.

Experience

You don't need a degree to be amazing in the kitchen. Justin's experience commenced at a young age under the instruction of his mom. It started with a love of sweets and grew from there. He loved to eat cake! It soon became apparent baking (and eating) came naturally.

Why Baking

The NOVA area is filled with cupcake shops- a title BakeShop refuses to be pigeonholed with! The shop makes everything from pies, to cakes, to cupcakes, to cookies, to puddings. Heck they even have pancakes for breakfast on Saturdays! Though Justin cannot claim one treat his "specialty"- his first love will always be cake and frosting. His cookie game is "on point" and he aspires to make everything his specialty. If you stop learning, you stop growing, so why limit yourself?

Where Do the Flavors Come From

Many of the flavors you'll find at BakeShop are classics- the chocolate, vanilla, lemon sort of variety. If things start to get a little different, it's an in-house concoction.

What it Takes

Holding down a bakery is serious work. It's not the typical 9-5. There are weekends and nights involved., especially when custom orders come into play. Justin is typically in the shop 14 hours a day. Their most popular item is cupcakes followed closely by cookies. It truly is a labor of love: "I'm a slacker at heart, but somehow I'm pulling it off" says Justin.

Hardest Endeavor

We all have those days at work. For BakeShop, that day was an order of 40 dozen assorted cupcakes for National Geographic. The kitchen had just been awarded the seal of functionality but the store still was not open.  Note- up and running- not open. There was no staff! Justin had to pull off the order on his lonesome. He managed to pull it off- through sheer will power and 20 hours straight in the kitchen. Humble beginnings. 

Other ‘Cupcake’ Stores

BakeShop is NOT to be confused with those "other" shops. They are a classic American bakeshop, like the ones you could visit as a kid and see everything being made. They do the things as you would see them in bakeries from our past and present. 

Ingredients

Some places insist on the finest ingredients from all sorts of exotic locations. This stores likes to keep it local! They prefer ingredients from VA whenever possible and prefer things unprocessed.

 

Location

The shop is located in Arlington, VA because it has a neighborhood feel. When they started out, there was a strong, independent small business feel to it (murky,etc..).  Recently, however, it has become chain dominated. They still love the area and fight to preserve that home grown vibe.

Down the Road

So where does BakeShop see itself in 5 years? Owning/operating a honey farm. No seriously. Ever since Justin was a kid he loved playing with bees. "They are cute and they love flowers. It's no surprise that I love honey and use it in everything. If it wasn't so sticky, I'd use it as lotion."

Lessons

"Mixing business with your friends and family is difficult, but who else can one really trust?"

Drop a Line of Inspiration

"Pick a job and be the person that does that job."

BakeShop
1025 N. Fillmore St.
Arlington, VA
www.bakeshopva.com

Pumpkin Pie Pancakes with Apple Butter

What's better than eating good food? Eating good food that's actually good for you. That's why when I stumbled across Pretty Delicious by Candice Kumai it was a no brainer- this book is coming home! I fell in love just reading the titles on each page. In a single weekend, I made three recipes! Each one was a win. 

The premise of the book is to enjoy food that's healthy and delicious without sacrificing flavor. Every recipe has a blurb about why it's a good diet choice and the benefits it provides. I had no idea pumpkin was packed with vitamin A! Plus, the actual nutrition facts are listed for you calorie counters.

Now I'm no calorie counter- my mantra is everything in moderation. I love my broccoli and bok choy just as much as I love monkey bread and cookie cake.  I refuse to make food that I'm not going to actually enjoy. Eat when you're hungry and eat smart. As the cliche goes, you are what you eat. So long as you stay active on the regular, I see no crime in a cupcake. Food is fuel. Tasty fuel.  

 

These Pumpkin Pie Pancakes with Apple Butter were the recipe that did me in. I've been trying for a minute to make pumpkin pancakes that actually TASTE like pumpkin. This has plenty of pumpkin in it plus apple sauce to keep things moist and oil-free. 

The batter is pretty thick, so when you put it on the skillet, you need to help disperse it gently with a spatula. You would think this would make for a heavy pancake but oh no- they're right on. Fluffy, moist, and rich in color. They smell oh so lovely.

Rather than slathering them in maple syrup and butter, the home-made apple butter is all the sweetness you need. I advise making this the night before as it needs about an hour to reduce (cook on low heat to evaporate liquid and heighten flavor) on the stove. You can buy apple butter at the store if you don't want to wait- I thought it was neat to learn.

For this recipe and many other excellent noms, buy this book! You will not be disappointed.