It's Cookie Time!

Hey Guys!!!

Welcome back!!!

So, it's Cookie Week in my kitchen. I spent all morning yesterday whipping up three batches of three different cookies for a small project at the cafe. While not entirely convinced of how it will fare, I can guarantee you, these cookies do not disappoint!

First in line is the Traditional Chocolate Chip Cookie...with a twist. Wanting something a little different, but not far from it, the chips have been replaced by the colourful M&M's. Being a little too self-critical at times, I didn't think they looked all that pretty. But my parents disagreed and so did one of my partners. Not to mention the baristas hehehehe. Any recipe worth its merit can be adapted to make these...try out your favourite, and let them do the talking!

These are perfect for kids!!!

While these babies baked in the oven, I proceeded to make the dough for the Lemon Pecan Cookies...aptly named Lemon Delights. Do you recall me making them in April 2013? No? No matter, click here for the recipe. It needed a full hour in the fridge to chill, as it is very soft dough, so don't skimp on the time. Short of it? Pop it in the freezer for about 10 minutes, but be sure to keep a careful eye on it. You don't want the dough to freeze. 

In the meantime, I did a quick research on some Chewy Chocolate Cookies and found the perfect recipe. Like the dough before, it is very soft and sticky, and it did get on my nerves as I weighed each soon-to-be-cookie...soooo sticky. Luckily, they baked adorably and the aroma...GOD! To die for. Every oven is different, so if attempting this recipe, be sure to watch them over. Mine baked for approximately 16-17 minutes. I tried with 10...still unbaked, 4 more...hmmm 3 more....JUST PERFECT! If you try it my way and weigh the dough balls, be sure you'll achieve an even baking. 

Don't you wish you could have one right now?

Yummers! But no time to ogle those beauties. The Lemon Pecan Cookies were next and the dough was crying out for me. Readjusting the oven temperature, I set out to divide and weigh the dough once last time. By now, it was manageable and once rolled up, into a slightly beaten egg white they went, before coating them in crushed pecans. Imprinting my thumb into each center deeply, they were nicely filled and back into the oven. I checked these after 12 minutes. They are deceiving, as the filling will appear baked, but not entirely. I left mine in for 18 minutes and perfection was achieved. Try them out and let me know!

I've gifted these in the past,
and they sure make a beautiful gift.

Every week I wish for more time: for me, for my coffee, for my messy experiments...but the few times I find myself free, all I want is to lie down and binge watch TV...nice, right? Well, I'd say this weekend is my free baking weekend...you know, for fun, but I won't be home. I'm heading out of town with a couple of friends to a Potato Festival...yes, you read right, that takes place a couple of hours away in a town called La Esperanza. It's supposed to be really good, with great food, fresh mountain air and a lively ambience. Can't wait to tell you all about it next week. Here's hoping I don't come back drained out and exhausted, because I rediscovered an old recipe for Banana Oatmeal Cookies...oh yes!

Until next time.

xx

P.S...it's sad that I have a new camera, bought specifically for food...and I have absolutely no clue as how to handle it properly...oops.

Chewy Chocolate Cookies

Recipe by Inspired Taste

Oh la la!

Ingredients:

2 1/4 sticks butter

1 C. sugar

1 C. brown sugar

2 eggs

2 t. vanilla extract

2 1/2 C. all-purpose flour

3/4 C. unsweetened cocoa powder

1 t. baking soda

1/2 t. salt

12 ounce semi-sweet chocolate chunks

...the more the merrier! 

Optional: chopped nuts, white chocolate chips, raisins

Procedure:

Preheat oven to 350 F. Line baking sheets with parchment paper or silicon mats. Set aside.

In a large bowl, beat together butter and sugars until light, creamy and fluffy. Add eggs, one at a time, beating well after each one. Add the vanilla.

In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Gradually add the dry ingredients to the butter mixture, scraping down the bowl often. Manually incorporate the chocolate chunks and other optionals. 

Drop by tablespoonfuls on lined baking sheets (or weigh them at 40 grams, like me). Bake them for 10-12 minutes, or until the tops are dry and the cookies have puffed up a little. 

Made them a little bigger like me? Try 15 to 18 minutes! 

Enjoy!

A Thousand Bakes and Cakes Later, Here We Are!!! Happy 2nd Blogiversary Messy Sweetness!!!

Hey Guys!!!

Welcome back!!!

It's been far too long! And guess what?! Messy Sweetness turned two today!!! I'm over the moon excited on this new chapter. Regardless of my last post having been in April, I can tell you exciting days are ahead. I would love to give you a short summary of my doings in the past few months, however, even a short summary would seem eternal. So, I'll just focus on key adventures and my endeavours of late. 

Happy Birthday Messy Sweetness!!!

My last post hinted a slight disappointment in the way things were coming out in my life. Overwhelmed with orders and work, I had no motivation or inspiration to sit down and type away. Although I had much to write about, the words just wouldn't come. Sleep didn't come easy and I found myself tired all day, every day. But a ray of light shone on my dark days when come June, I was off on a short trip. I prepared myself and my now assistant to make sure everything was to be tip-top on the days I wouldn't be here. She started from 0 and now she's a pro. I left my fridge fully stocked as not to overwhelm her with the incoming orders that were unavoidable. But I left content. I was finally having a vacation after 6 months of no "me-time". 

My parents and I met my sisters in Philadelphia. We were there to attend and celebrate my brother's graduation from the University. We couldn't be happier or prouder and slowly I felt my stress melt away. I sleep soundly, waking up more refreshed than I could recall and just ready to take on the world. Philadelphia is a beautiful city. We stayed in University City, are where most of the Universities in the city are located, with students walking to and fro in the busy streets. I enjoyed my time thoroughly, delighting in the amazing food we had. My brother took us to Reading Terminal Market, a famous food market which holds the voted "Best Sandwich in America" in its stalls. We secured a couple of diner stools in Tommy DiNic's Roast Pork and Beef and we let our brother order for us. I was a bit taken aback by the ginormous sandwich that was flying towards me. Spiced and well seasoned,  and topped with delicious provolone cheese and broccoli rabe (I'm sure there was some mustard on it) the sandwich was out of this world!!! 

Moderately spicy, this big sandwich
is a bomb of flavours.

Among other great places we ate were the quaint Jamonera, a Spanish Tapas place with a great watermelon sorbet and amazing dessert wines; Doc Macgrogan's Oyster House (despite the majority of reviews I've read having been bad,  the entire party had a great time! The New England Lobster Bake was finger-licking good and I had my first taste of Lobster Mac & Cheese...WOW!);  Smith and Wollensky, one of the top Steakhouses in the city, featuring a Bone in Rib-eye which most of the patrons ordered...being 24 oz I cowered away and instead delighted myself with a 10 oz Coffee & Cocoa Rubbed Filet. I was a little let down with the seasoning, as it was all charbroiled, but the soft filet inside made up for it. 

It might seem like we spent most of our time eating...and that may not be far from the truth, but before the trip was over, a smaller group of us headed for New York City. 

Some of my favourite movies of all time take place in the Big Apple and I had only ever dreamed of visiting the city and so my big chance came along. The train ride was spectacularly short and in no time I was emerging into a massive unstoppable crowd at Penn Station. My older sister points outs the exit to hail a cab and I am completely blown away. Towering edifices surround us, boistering masses passing us by, horns honking and my initial reaction is: I HATE NEW YORK! And suddenly, it hits you. As you move along the busy streets, you begin to blend in with the city and you feel it. You feel the city's life and a grin from ear to ear takes over. 

My handsome brother and I, touring around the city

I couldn't decide where to watch with so much going on at once. We reached my sister's apartment, settled the bags down, changed into comfortable shoes and in no time, we're back out, walking down Madison Avenue. I'd relate the entire trip but a single post wouldn't suffice. Interesting things that happened include my feet blistering from the blocks walked up and down, having a slice of pizza at Joe's Pizza, missing the final ferry to the Statue of Liberty (thank God! for the Staten Island Ferry), getting lost near the ferry stations as a marathon taking place disrupted the Tour Bus stations and then realising the tours for the day were over, the breathtaking view atop the Empire State Building, shopping at midnight, riding the subway from Grand Central Station, eating chicken over rice from a local food truck, walking past Central Park (it stinks! so many horses hahahaha) and falling in love with the aesthetic beauty of the Chrysler Building. 

New York, New York!!!

With so little time, we did so much. The trip left us all slightly tired, but it was definitely worth it. The only thing I did not enjoy as much as I do back home was the coffee. Thank you Honduras  for our amazing beans! 

A lovely "Dirty" Chai at Copa Café 

Back in the game of baking, I fulfilled several orders of all kinds, even ventured into a Cars Fondant cake for a sweet little boy. Sadly, there is no perfect picture of the fabulous cake, as settling it down, the father figure miscalculated how far the table was and the cake cracked massively. From what I heard, mom wanted to murder him. I felt a little murderous too, after almost 10 hours working on the two tiered beauty. 

This beauty received many-a-compliments

I made a couple of White Chocolate Vanilla Bean Cakes for a wedding reception, which were well received and complimented by the Australian party that had flown to Honduras for the ceremony. I also tried out the  Chocolate Chip Cookie Cake from another blog, a request from a friend, who also asked for this cake:

A moist Yogurt cake filled with cream and berries

I decorated cakes with a petal detail, made a Chocolate Cassata for my mother's birthday and baked Orange Chiffon Loaves for a Mother's Day lunch. But My absolute favourite cake from the past few months is this gorgeous Naked Vanilla Bean Cake I made for a birthday. 

My Ethereal Naked Vanilla Bean Birthday Cake

So now you see...I have been very busy, and seeing as my blog has turned 2 years old (Prach, do you remember the day I texted you saying I opened it?), I baked a Black Forest Inspired Pavlova. Even better? The recipe's further down! Hehehehe. Mind you, a few pointers to follow. The reviews were great, but personally, I'd cut down the sugar, to at least 1 cup. Ready to try it? Anchors away!!!

Yummers!

Until next time!

You guys are the best!

xx

Black Forest Inspired Pavlova

Yields: 2 8" Meringues

Ingredients:

Meringue:

Recipe from The Cook Who Knew Nothing

8 fresh egg whites, room temperature

2 C. sugar**

2 T. cocoa powder

1 t. vanilla extract

Filling:

2 C. heavy whipping cream**

2 T. confectioner's sugar

1 t. Cognac

Cherry Compote:

Recipe from Urban Bakes

1 C. pitted cherries

2 T. sugar

1 T. water

Toppings:

Chocolate bar to shave and/or make curls

A many cherries as you like!

Procedure:

Meringues:

1. Preheat oven to 420 F. 

2. In a clean bowl, pour egg whites and beat on medium speed until foamy. Gradually add the sugar until completely dissolved. To make sure, rub some meringue between thumb and forefinger. If it feels grainy, continue beating. Otherwise, the meringue will weep. Once the sugar is dissolved and you have soft peaks, beat in vanilla. Beat until stiff peaks form. DO NOT OVERBEAT! This will cause the meringue to break. 

3. On parchment paper, trace 2 8" circles. If using the paper, turn it over before placing meringue on top. You can also cut the circles out and use under a silicon mat. I did this. 

4. Evenly distribute the meringue between both circles, making sure the the meringue stays inside the lines. With a palette knife or offset spatula, gently spread the meringue to the lines and make a well. This will ensure the filling has somewhere to stay. 

5. Place in the oven and immediately turn temperature down to 250 F. Bake for 90 minutes. Turn oven off and leave meringues inside until oven is cool. Do not remove before.

NOTE: this type of meringue has a harder shell. If you wish for a thinner, softer one, you can remove the meringue after the baking time. Try it both ways and decide which one you prefer. 

Filling:

On a large bowl, using a standup mixer with whisk attachment, beat cream until soft peaks form. Add the sugar and the Cognac and beat until stiff peaks form. DO NOT OVERBEAT or the cream will separate and curdle. 

Cherry Compote:

In a small saucepan, heat up pitted cherries, sugar and water over medium heat. Once the cherries have swelled, smash them and heat for another 2 minutes. The compote should be dense. If you wish for a runnier consistency, add water by teaspoons. I prefer mine a bit thicker. Leave to cool and refrigerate until ready to use.

NOTE: I had no cream available at the time, and instead used a local product, equivalent to DreamWhip Topping. The result is the same. If you have cream available, use the cream. If not, this Chantilly Cream mix offers a lovely flavour and it's a great substitute.

Assembly:

Place meringues in serving plates or cake stands. Equally distribute cream between the shells. Shave some chocolate on top of the cream. Pour half of the compote on each pavlova over the cream and chocolate, allowing some to drip down the shell. Finally, top with as many cherries as you like and some more chocolate to ensure extra taste! 

Enjoy.