Deep Fried Goodness and a Relaxing Weekend for the Chef

Hi guys!!!

Welcome back!!! 

It's finally Saturday, it's hot and it's sunny. Summer seems to have arrived in my beautiful country and though I despise the scorching heat, I do relish in the idea of enjoying a chilled piña colada  in the sun. Not that I have any immediate plans to visit the beach anytime soon, but I can dream, right? I am just very happy as I don't have any pressing matters to attend to this weekend and this is a first in a very long time.  I was asked this past week to collaborate for the May edition of the magazine I first appeared in, which will feature only cakes and I was asked to bake the cover page cake, do another step-by-step procedure and provide two cakes and their recipes. I do have one cake to practice: I'm attempting to make an Apple Stack Cake, so good luck to me. I will also be making a rainbow cake for Monday, so I'm pretty stooped about that. The Carrot Cake and the Blackberry Yogurt Cake will also be in the magazine (their pictures were already taken), and if you keep reading, you'll find the recipe for the latter. So there's much to look forward to.

I had some serious fun with this experiment

When we met last, I was simply happy that was a new week. I had had a couple of terrifying days in the kitchen, with orders to fill pouring out of my ears. I was exhausted and burnt out. But I orders steadied  down and I was able to breathe again. This past week has been somewhat weird. My body was threatening to come down with a cold, so there were days when even opening my eyes was a pain. But I overcame the symptoms (I hope so), because I feel much better. 

This week I was asked to try out something new by one of my customers. She asked if I could make her deep fried cookie dough balls. I wasn't really sure of what to expect out of this trial, and so I went ahead and did my research and found the perfect chocolate chip cookie dough recipe, alongside the batter to fry them in. Tuesday morning, I quickly fixed the batch up. I left the raw dough balls to rest in the fridge for over an hour. I mixed up the batter and heated up the oil to the suggested temperature with the help of a candy thermometer. Once heated properly, I began to fret. I really didn't want to burn my hands. I had everything ready: chilled dough balls handy, frying batter, paper towel covered dish and a slotted spoon (I might invest in a frying skimmer). 

Beautifully simmering in the scalding oil

And so I took one cookie dough ball, dipped it into the batter, allowed it to drip off the excess and dropped it carefully onto the hot oil. It was like magic. I half expected the oil to pop and explode the way it does when it comes in contact with water, but it just simmered quietly. It swam around in the oil for a few seconds when it reached the surface again and rapidly cooked the batter. I had already dropped three other balls into it. They took no more than 2 minutes each and the result was magnificent, golden brown little globes. 

I'm sure I'll be making some
 more this coming week.

I continued the process with the remaining dough and halfway through, I realized that the cookie dough needed to be cold for the process to work. Two dough balls were lost, as the batter didn't stick properly and cooked on its own, while the raw cookie dough melted away, leaving my oil dark and full of fried gunk. I fished it out and placed the dough in the freezer for a quicker chill, keeping on eye on the oil, as I didn't want it to overheat. By the end of it, I had fried 33 cookie dough balls and a bunch of Oreo's (a suggestion from one of my cousins) which were good, but seriously, one if enough. It was like a sugar overdose. Once cooled down, I sprinkled the fried dough with confectioner's sugar, packed them up and delivered them. By the end of the day, I had an order of 140 fried cookie dough balls for Friday. It's safe to say that they were good. 

Dough Balls ready to be deep fried.

Wednesday was yet another busy baking day for the café, and I was already feeling  down. My dance instructor had cracked my back that morning and said I was too tense and I need to take things slow, which is really hard to do, because everything stresses me out. By the end of the day, I felt like dying. My eyes hurt, my head hurt, my back hurt, I was having hot flashes and yet I didn't have a fever. I took a couple of cold tablets and headed to bed. I could barely wake up Thursday morning. My car was in the shop, on its routing check, so I hitched a ride with my parents, and although it was ready to be picked up that morning, I was in no condition to drive. My dad drove it home. I was barely keeping my eyes open, but I had a photo shoot in the morning for two of the cakes in the cafe, and I needed to be ready for the people. 2 hours later, I was saying goodbye, having successfully presented the desserts. I had lunch with my mom, picked up a few ingredients and was driven home. All I know is I passed out in the car and once home flopped into bed. I'm sure I only slept for 30 minutes, but they seemed to have upped my energy bar. I reluctantly got up and got ready to bake...again. I finished everything early, and left the 140 dough balls resting in the fridge overnight. I had a tea and was gone.

Can't wait to check on them tomorrow morning.

I woke up feeling much better and refreshed. I put the final touches on several things and once that got out of the way, I set up my kitchen for the frying process. An hour later, I was done and headed out. The cakes were set up in the café, where they were picked up and I was free. I had lunch at my mother's office again and after a couple of errands, I was back home, baking the only thing on my list. I was done before 5 p.m and enjoyed my evening by binge watching T.V, having dinner, tea and delighted myself with the thought that I had no reason to wake up early this Saturday morning. I did...my dogs can be very noisy in the morning. But, I enjoyed my morning coffee with reruns from FRIENDS and showered just before lunch. I have to say, I've had more productive days, but it's been the first Saturday this year with no stress and no schedule. I delivered the only cake due a couple of hours ago and it was ready since 10 a.m. I came back to fix up the dough for my stack cake, which needs refrigeration before baking and with that done, I began the long procedure of dehydrating apples, as the recipe I got requires dried fruit. But that takes time and little space (I'm using a dehydrator...an oven takes too long and my mom needs it at the moment) and with that covered, I am basically free. Tomorrow I simply have to make my rainbow cake (supposedly it's for the magazine cover...not sure I believe them) and switch the apple trays. And wait to see if the dessert fridge needs replenishing. All in all, not worried and very excited. 

With this, I take my leave. Enjoy the rest of Saturday and I wish you a happy Sunday!!! Keep reading, there are two recipes for you to enjoy!!!

Until next time.

xx

Blackberry Yogurt Cake

(suitable for Diabetics)

Adapted from BakeNoir

Light, delicate and basically sugar free

Ingredients:

Crust:

1 C. graham cracker crumbs

2 T. butter, melted

Filling:

400 g. natural yogurt (a little less than 2 cups)

2 T. Truvia*

grated zest of 1/2 a lemon

3 t. gelatin + 4 T. water

200 ml heavy whipping cream (a little less 1 cup)

200 g. blackberries, washed (about 1 cup)

Topping:

200 g. blackberries, washed (about 1 cup_

3-4 T. Truvia*

1-2 T. lemon juice

*you may use any sweetener you like. I like Truvia personally.

Procedure:

In a bowl, combine the melted butter and graham crackers until it is moist and sticks together. Press the mixture on the base of a 9" springform pan. Chill in the freezer while you prepare the filling.

In a medium bowl, whisk together the yogurt, the sweetener and the lemon zest. Measure the gelatin into a heat resisting bowl, add the water and place the bowl on a bain marie (water bath) and gently stir until the gelatin dissolves completely. Add this to the yogurt mixture and whisk to incorporate fully.

With the help of an electric mixer, whip the cream until you obtain a firm peak. Gently fold into the yogurt and gelatin mixture until no cream streaks remain. 

Remove the prepared base from the freezer and arrange the blackberries on the bottom as you wish. Gently pour or spoon the filling, covering the blackberries. Level the surface and refrigerate for a minimum of 4 hours before serving. Enjoy a slice with the blackberry topping.

For the topping:

In a small saucepan, combine the berries, the sweetener and the juice and cook on medium-low heat until the berries release their juice. Mash the fruit if you wish. Remove from heat and allow to cool. Refrigerate until ready to use.

*If you want a thicker sauce, add a pinch of cornstarch dissolved in a teaspoon of water to the mixture and cook until thickened. 

~~~~~~~~~~~~~~~~~~~~~

Deep Fried Cookie Dough Balls

Original Recipe by Sugar Hero

Yields: 35 (16-17 g.) cookies

Try it out. You won't be disappointed!

Ingredients:

Chocolate Chip Cookie Dough:

1 stick butter, room temperature (1/2 C.)

1/3 C. granulated sugar

1/3 C. brown sugar, packed

1 egg

1 t. vanilla extract

1 1/4 C. flour

1/2 t. salt

1 C. chocolate chips

Frying Batter:

1 1/4 C. flour

1 t. baking powder

1/4 t. salt

1/4 C. granulated sugar

1 C. + 2 T. milk

2 t. vegetable or canola oil

About 2 C. vegetable or canola oil for frying

Procedure:

Cookie Dough:
Combine the butter and both sugars in the bowl of stand mixer fitted with a paddle attachment. Beat them together until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla extract and beat on low speed until combined. Stop the mixer, add the flour and salt, and mix again on low speed until most of the flour streaks are gone.

Add the chocolate chips, and stir everything together with a spatula until it’s well-mixed. 

If possible, roll up dough into balls that weigh between 16-17 grams and place them on a waxed paper-lined baking sheet. If you do this, the recipe should yield 35 cookies.

If you don't have a weighing scale, take a cookie dough scoop or a tablespoon and form 1" cookie dough balls. This, however, will yield less cookies, approximately 20. Chill the dough in the refrigerator until firm, at least 1 hour. The dough can be made several days in advance and kept, well-wrapped, in the refrigerator until ready to use.

Batter:

Whisk together the flour, baking powder, salt, and sugar in a medium bowl. Add the milk and 2 tsp of vegetable oil, and whisk until the batter is smooth and free of lumps

Frying:

Pour the frying oil into a medium saucepan so that it’s a couple of inches deep. Insert a candy thermometer  and heat the oil over medium heat until it reaches 360 F (182 C). Once at 360 F, take a chilled ball of cookie dough and dip it in the batter, turning it over until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 2-3 more dough balls, so you’re frying 3-4 at a time.

Fry the balls for about 2 minutes, flipping as necessary so that they cook evenly. Fry the cookie dough balls until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a slotted spoon or frying skimmer if you've got and place them on a paper towel-lined dish or baking sheet to drain. Repeat with the rest of the cookie dough balls and batter. Watch the temperature of the oil and keep it between 360 F-370 F (182 – 188 C)—remove it from the heat if it gets too hot, or let it warm up in between batches if the temperature drops too much.

Allow to cool down slightly and sprinkle some powdered sugar and enjoy!!!

Burned Out Baker's Birthday Bakes, Messy Cakes and other Tired Kitchen Stories

Hey Guys!!!

Welcome back. It's late in the evening, and I am honestly bummed as I had seriously planned to post my kitchen adventures of late on Monday. However, the internet decided to play a dirty joke, freezing all my windows and thus deleting EVERYTHING I had written throughout the day. A two whole weeks worth of material. You can imagine me staring blankly at the screen, with an astounded face...just...WHAT!!! I tried everything...my beautiful work was lost. It was close to 9 in the evening and there was no way on Earth I was gonna type away hours of work again. No...just simply out of the question. My dad, however, had a better idea in mind and made delicious pancakes, which soothed my bad mood and satiated that little craving I had for something sweet. And here we are now.

Let me start by saying that despite it being early in the week, I am very glad to be greeting new days. The week before last was the week from hell. I had so much to do, I still have no idea how I pulled it all off. Now, because Copa Café is now part of a series of restaurants and cafes that hold a 50% promo once a week when paying with a debit/credit card from one of the banks here, I've had my hands full, with heavy baking orders to cater for on Thursdays, which is our assigned day. It's perfectly fine, and I have managed to plan my time accordingly. This, however, leaves me very tired on Thursdays, not wanting to look at my oven ever again. But I also take personal orders and my customer list grows by the month. Now, I received several orders which I took. My menu included a double recipe, double layered Vanilla, Harley Davidson themed Birthday Cake, a triple recipe, triple layered, Vanilla Psychedelic Birthday Cake, 140 mini carrot cupcakes, mini cheesecake brownies, a Butterfinger Lovers Cake, a couple of Tres Leches and another 100 mini red velvet cupcakes (which were a disaster). All of this, FOR SATURDAY. 

Mini heaven cupcakes.
Carrot cake is one of the few cakes I truly enjoy.

And sure, many of you might think, this is not really that much, and very doable. Well, let me tell you that it WAS very much, that it WAS doable, but I only have ONE OVEN AND TWO HANDS. Thank the Lord and my giving father, that I have the best assistants with me in the kitchen: 2 beautifully matching Red KitchenAids. Otherwise, I think I might have crawled back into bed, and begged the heavens to take me. But duty called. And so Friday began. I baked and baked and baked and basically tried to have everything ready for a quick assembly the following morning. The Butterfinger Lovers Cake was finished late in the evening, ready for an early delivery the following morning. All I was missing was one vanilla layer, but it could wait until Saturday. 

I was somewhat relieved until I laid eyes on my mini red velvet cupcakes. The sight that met me was horrifying. My beautiful miniature cakes had all peeled away from the liners. I had taken every precaution to prevent that from happening, but in the end, it was inevitable. Over 100 mini cupcakes basically ruined. My knees almost gave away and it took every ounce of my body to restrain the sore tears that burned in the back of my eyes. It was no use. I had no more time to bake if I was to get up early and somewhat rested to tackle an even harder day. So I called my aunt *relieved sigh* to explain the situation. Thankfully, family can be very understanding and in the end, it was decided that the red velvet cakes were not necessary. So a little bit of a loss there, but hey...it happens. 

The alarm clock rang after what felt like seconds and in a flash, I was showered, ready and not at all eager to continue my unfinished work. So all hands on deck. First, I topped the Tres Leches with satiny Italian Meringue and alongside the Butterfinger Lovers Cake, I had them delivered. Then off to bake the remaining layer, all the meanwhile, multitasking like a boss. Filling layers here, masking over there, leveling cakes here and frosting over there. My entire kitchen was a mess. But slowly, things got out of the way. The mini carrot cupcakes were frosted and were chilling nicely, while I was cutting up the cheesecake brownies, followed by the 12" monster vanilla cake which was covered in colored buttercream splashes as I contemplated the clock and its never ceasing ticking hands.

Hmm...I think I need to practice my piping skills.

But time was running out. 3 o'clock in the afternoon and I was still frosting the cheesecake brownies. I had to hurry. The party started at 5. Thankfully my mom has heading out and she kindly and swiftly delivered the goodies: 140 mini carrot cupcakes, mini cheesecake brownies and a massive Vanilla Birthday cake. The minute the car left home, I felt a tidal wave of relief wash over me. I felt free. But I still had one last cake to finish and I hadn't the slightest idea of how to even begin the decorating task ahead. So I took it step by step. First, centering the words Motor and Cycles, piping as accurately and patiently as I could. The cake wasn't due until 7 later that evening. So, I took my time. Then came the words Harley-Davidson...let's not go there. Kinda wonky looking and slightly abstract, I kept smoothing, piping, removing, smoothing and piping frosting over and over again because I couldn't get it right. In the end, my efforts had to do. It was impossible to get it right. By 6:oo p.m. I cleaning the edges and placing it in the box. THREE HOURS PEOPLE! THREE!!! I took three hours to pipe all that and finish it. 

The picture doesn't do justice to the cake
...nor do my abstractly piped words

I am eternally grateful to know the cake was thoroughly enjoyed and even more grateful to know that my cousin was the customer. I say this with absolutely no intention of degrading my work or being more lenient on myself because it was family, but there is a sense of trust and they know I tried my best. I don't know how someone else might have reacted. Now I know...if I ever get asked to make a similar cake, I'll show them this one and let them be the judge whether or not they wish for me to make the cake. 

It was over. It was finally over. I felt lighter than air and regardless of the impending sleepiness, I showered, pampered up and joined my younger cousin's 80's themed, neon, psychedelic 12th birthday party. And guess where it took place?...Yup, at Copa Café. My aunt, a truly creative mind, transformed the place entirely and it looked awesome. A real 80's blast from the past scenario. While I was doubly the average guest's age, I still stuffed my face with mini burgers, pizza and chicken drumsticks and burned my tongue sucking on SweetTarts. I never want to lose the kid inside of me. By 9:30 at night, the last of the kids were leaving reluctantly, having failed to persuade their happy parents to let them stay longer. It reminded me of those birthday parties I never wanted to leave. I left around 11:00. I stayed and helped clean up. The place looked spotless and no sign of a birthday party remained. It was kinda cool. 

I think I slept in. I don't really recall Sunday. I was very excited as the magazine spread I appeared in finally made it to my hands!!! The article featured graced the Women Entrepreneurs section, and we spoke about the Café and my culinary education. It was the highlight of my day and I celebrated by baking, but at my own leisurely pace. After the past few days, it was very welcome. In the evening, I joined my parents for a movie. Yes, I am 25 years old and yes, I went with my parents to the cinema, ordered a medium coke and a large popcorn. And guess what we watched? The Adventures of Mr. Peabody and Sherman. Despite my mother's reservations and wanting to catch 300: Rise of an Empire, she laughed and enjoyed the movie. My dad and I, on the other hand, adore animated movies and we absolutely loved it!!! I could watch it again, anytime. It was still early when we got back, but it didn't stop me from changing into my PJs and jumping back into bed. I was out like a light in seconds.

Gracing the Women Entrepreneurs Section

The alarm rang...it was Monday again and a new week. I was sleepy but content. I vowed to decline personal orders, which I did...but only because my customers needed cakes for Thursday and I am way over my head, baking for the cafe. Guilt trip avoided!  I still baked on the side though. My dad turned a whooping 62 on Thursday and although his all time favorite is an old fashioned Apple Pie, he asked me to bake him a Vanilla Cake. I assembled it nicely, with a crunchy Almond and Dulce de Leche filling, frosted in a fluffy Vanilla Buttecream. It was very good! He also didn't want a birthday dinner, which is what usually takes place, so my parents and I joined my grandmother and my aunt for a birthday lunch at a rather newly open place called The Market. We had all heard amazing reviews from the modern twist restaurant, only to have our high expectations met with a sky high fall. We were very disappointed in everything, from the service to the food. But good conversation kept the mood light...we were very hungry. We cut the cake later on in the evening, only half of it remaining in the morning. It was only three of us...that pretty much sums up the awesomeness of the cake. 

Happy Birthday Dad!!!

I also introduced a new cake into the dessert display, designed for those who have a daily struggle with sugar or who are looking for something a little bit different. I don't know if you recall a yogurt cake I made for a friend back in October 2012. Well, it's basically the same with a few minor tweaks here and there. Instead of using white sugar, I used Truvia (natural sweetener derived from the Stevia plant) and because blueberries are hard to come by here, I switched to blackberries, which give the cake a whole new delicious vibe. I had to make another one for the very next day as it flew off the fridge. I guess we have a keeper!!! What do you think?

It certainly looks "to die for!"

The weekend came by and disappeared in an instant. I woke up on Monday, feeling energized, like I could take on the world. My mind was reeling with ideas and my fingers were happily typing away. I ran my errands, baked what needed to be baked and sat down in the evening to finish this post. However, my good fortune ran out for the day and in a bad stroke of luck, my work was gone. I fell asleep dazed and confused and woke up to a dingy, grey Tuesday. The day passed by smoothly, but my inspiration was gone. I fell into bed sleepily. Wednesday greeted us with glorious sunshine and I finally managed to sit down for a bit and type away this long novel of a post. I appreciate you sticking by for so long and reading down to this last part. I know you are few who truly take some time to read about my days in the kitchen, so thank you! It's late, and after an entire day baking, I'm sure sleep won't elude me. I wish you a wonderful rest of the week and I'll see you again on Monday.

Until next time.
xx

March-ing in with a Chocolate Overdose

Hey Guys!!!

Welcome back!!! Monday is almost over and as hard as that is to believe, I find it even harder to swallow up the idea that March is officially here. I am also having trouble realizing that it has taken me two weeks to sit on my butt and type this post. To my defense...I haven't been as busy as I have been in a very, VERY long time. Which is in my case, bodes well. Orders are pouring in, and despite my reservations on what constitutes proper sleep and proper breaks, I am very happy with new customers every week. 

Coffee, my pal, I love you.

Now, I'm sure many of you watched the Oscar's last night. Can I just say WOW! Jared Leto, wow, Lupita Nyong'o's winning speech, wow, Frozen's wins, wow. There were many more wows, like the luckiest pizza delivery guy ever and Ellen's amazing Glinda costume and Pink's breathtaking tribute to the Wizard of Oz. I am a movie lover and one of my annual moments of sheer joy is to sit back with a glass of wine and pretend I am also receiving an Oscar. Hahahahahaha. Hey, it could happen. Anyway, let's head back to the kitchen.

But let us go back a week or so. The Red Velvet brownies continue to captivate as orders come in.  As expected, I did not, or let's say I HAVEN'T gotten round to making that Orange Blackberry Cheesecake. I'm a step closer: I bought some lovely berries today. Hopefully, I'll delight my little fridge with that awesome combo soon.  I did end up baking the Chai Cheesecake (which was over-the-top AWESOME...sadly, people here are stubborn and still go for the "classic" Red Velvet. I'm annoyed...severely annoyed) AND the Apple Spice Cake.

Chewy deliciousness in every bite

Now, I've baked an exquisite Apple Cake in the past and because it was more butter based that anything, I was afraid the cold temperature of the fridge would dry it up in hours. So, there I went and simply substituted carrots (from the Carrot cake recipe) for my homemade applesauce and voila! What I got was a pleasing spongy and moist cake. However...yes...there is always a however, the cake tasted anything but spiced apples. I was even tempted to call it Sweet Cake, for that is what is was. It flew off the fridge though. Had  to make one for the next day. To get either/or (apple flavor or spiced flavor) I experimented cooking my applesauce with sticks of cinnamon. All I got was a fantastic smell. The flavor didn't stay. Not even after I added a serious dose of ground cinnamon to the mix. The ground ginger, the all-spice, the nutmeg, the ground cloves...nothing has done the trick. My latest trial has involved cooking the applesauce with cinnamon sticks AND all-spice, reducing the sugar and serious praying. It still sells fine, but no apple flavor or spices going through *face palm* *tired sigh* I'm sure I'll find the secret at some point.

Copa Café's first day with the 50% off promo

Apart from my cake dilemma, my mind has been reeling thoughts by the second, mainly quantities and measurements.  Two weeks ago, Copa Café joined a large group of restaurants and eateries in a huge promo from one of the banks. Basically 50% off your purchase if you pay with their debit or credit card. For us, it's Thursdays, which means a heavy baking Wednesday for me. And despite what you might think (50% off, an entire day, no restrictions) we've gained much more affluence of people and sales have gone up. So yay for us!!! However, that has meant less sleep, less breaks, more work and virtually no free weekends. Hey, I signed up for this...albeit blindly, but you play with whatever cards you get. It has its fun parts though. Like this weekend, I tackled a Butterfinger Lover's cake. I've added a new person to my frequent and amazing customer's list. These people have never doubted my skills or talent and place their faith in my hands everytime. So thank you! 

You really gotta love chocolate!!!

In essence, this chocoholic's death cake is a rich, chocolatey moist cake, filled with an even richer chocolate frosting, dotted with broken Butterfinger chocolate pieces, frosted once again and covered entirely with more Butterfinger crumbs and pieces. The result: a spectacularly, amazing, chocolate creation, sure to cure you of your cravings with a single bite. Not entirely certain I'd eat it, but the reviews came in and I've been ordered a couple more. Hehehehe no need to comment on the greatness of it. 

Lil bite sized fruity goodness

This weekend also involved mini fruit tartlets. The ones left at home were devoured and my customer was more than happy, claiming they were delicious! I'm sure I'll be make them again shortly. Regardless of the fact that my cheesecake experiment hasn't taken place, I did try two new recipes this past week and thankfully they turned out great. Both of them were diabetic friendly, for those awesome frequent customers that visit Copa Café every week and aren't able to try out the sweet goodies. I made a Sugarfree Banana Walnut Bread and awesome Chocolate Drop Cookies. These last ones have low sugar, using both brown sugar and Truvia (stevia derived). The banana bread relies on natural sugar from the overly ripe bananas and a low dosage of Truvia. I was excited when those faithful customers walked in and sat down to enjoy the newly added baked goodies displayed. I promised a yogurt based cheesecake for later on, as to not bore them with the same things. And I will come through with that promise. 

Tempted to try them? Come visit us!!!

And here we are now. Two short weeks recapped and waiting eagerly for what March brings on. I'll post some yummy recipes soon. I'm kinda sleepy and somewhat hungry, but I suspect sleep will win this one. I hope you all had a great Monday and I wish you a happy week!!!

Until next time.

xx