Hi Guys!!!
Welcome back!!! We've entered the second week of June and the days are growing warmer and sunnier. Sure, we have intervals of heavy rain and thunder, but all in all, the weather's being kind. This last week was stressful to be honest. After a busy weekend baking, I managed a beautiful Tiramisu Cheesecake for a birthday on Tuesday. I was reluctant to try it out, because the recipe wasn't convincing me, but I went ahead anyway. The recipe called for an 8" spring-form pan (of which I have none) and I decided it was too small. I made a recipe and a half and used a 9" pan instead. I realized my mistake too far in, when not only did I manage to fill the 9" pan perfectly, but a huge oval pyrex as well. Even our dogs enjoyed a some of the filling because I had so much left, but not enough lady fingers. Now I know: a single recipe is enough!!!
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| Coffee and creaminess, all packed into one |
The Birthday Boy was overjoyed and very pleased with the creation, but my mother and I agreed the cake lacked a bit of sweetness and coffee flavor. Not many sensed this, but perhaps we're used to a sweeter and strong coffee essence in this italian dessert variation. My grandmother, on the other hand, was absolutely pleased with it. She said she appreciated the dessert being light (although it's a creamy cheesecake) and not overwhelmingly sweet. I always value her remarks and positive criticism on my creations as she is a fantastic cook and has passed on to me many tips on running a kitchen.
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| It looks divine |
The week continued and on Thursday I was once again baking the ever-popular Red Velvet cake. Now, I am not a believer of the myths on baking on rainy days, on whether's someone's eyesight is too strong for egg whites and other incredulous beliefs around here. But I bit my tongue, rather hard, Thursday morning when I had to bake the cake twice as is sunk in the middle. The day was gloomy and humid and it rained for a while and I could not believe my eyes. This cake has yet to fail me, but there it was: an eyesore of red velvet layers, all baked and with a hole in the middle. But, I couldn't stop to contemplate on the climate's effect on my creations, so I quickly baked the layers again, using all-purpose flour this time and thank the kind Lord, they came out beautiful. Now, there isn't a dramatic difference in the cake overall when substituting the cake flour for regular flour. The result was great and it still retained the fluffiness and moisture. It simply prevented my cake from sinking. Keep that tip in mind.
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| Regal looking, with fresh berries and a creamy frosting |
Later on that morning, I took one of our own to his vet appointment. He behaved very well and was happy when we left. He's been a good boy. He received many chicken wings as a treat. But worrying and preoccupation hit us all, as our great-aunt was run over and had to be rushed to the hospital. After many days of sleepless nights, she is stable and doing ok. Gonna bake her a huge cake for her recovery. I got home around 7 pm and headed straight for the kitchen, as I had lemon squares and another red velvet cake to bake. I went to bed exhausted, but my duty was done.
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| Almond Mocha Fudge Brownies (to die for!!!) |
But Friday morning came to quickly and by 7 a.m. a batch of brownies was already in the oven. The lemon squares were cut and frosted. My day was going to be long, delivering goodies, baking brownies, blueberry-vanilla cheesecake bites and two vanilla cakes. It sounds doable in a couple of hours, which in reality it is, but I had many errands to run.
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| Blueberry & Vanilla Bean Heavenly Cheesecake Bites |
I headed out early and went about my first deliveries. After many supermarket stops, searching for my ingredients, I got home in time for lunch, which I gobbled down. There was not time to relax and in no time, the cheesecake batch was in the oven. I waited an hour for it to bake properly and then headed out again, for my second delivery and batch of errands to run.
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| Baby's First Birthday: Baby's Own Mini Rose Cake |
The evening had arrived and by 8 p.m., one of the cakes was baked and the other was in the oven. These were destined to a Baby Girl's first birthday and I was very happy having been the chosen baker for such a memorable occasion. I also happened to bake a cake for one of her baby showers, last year. I set about prepping my remaining desserts for delivery and began the frosting process. I made the two Vanilla Passion Fruit Filled, Ombre Rose Cakes (a mini, 6" cake for baby Natalie and a 9" cake for the adults). I had my doubts using the same vanilla cake recipe I've used for this cake, due to the weather conditions. So I used the Vanilla Caramel Cake recipe instead and it was the right decision. The cakes came out perfectly baked, with a lovely dome and golden in color. Not to mention this vanilla cake recipe is to die for. By 12 a.m., the beautiful cakes were done, but the kitchen was a royal disaster and I could not go to bed leaving such a mess behind. Dragging my legs, I finally got to bed at 1 a.m.
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| A Mama Rose Cake (the roses have improved drastically) |
6:00 a.m. God...I wanted to sleep so badly. I got ready and headed out at 7:30 a.m. on a Saturday to attend a fondant cake workshop. Despite my sleepless nights and present energy depletion, the workshop was worth it. I made my own fondant for the second time ever, learned to make marshmallow frosting and decorated my very own small cake. The course was over and I happily headed out, with cakes in the car, ready to be delivered. I cannot express in written or spoken words, the relief I felt when all the sweets were delivered. It literally felt like an anvil was lifted off my shoulders. I headed to the hairdresser, where I prettied up for my cousin's prom that evening and finally headed home. I ate my breakfast and lunch at 4 p.m. and distracted myself for a while, because I was dozing off and my hair would be ruined. 8 p.m., we were sitting down at the gala and soon after the graduates paraded in their tuxedos and beautiful gowns and I joyfully snapped pictures of my cousin and her classmates. The evening went by in a blink of an eye, but mother and I, both headed home early.
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| My beautiful cousin escorted by my handsome cousin |
On the beautiful Sunday morning, we headed out with our grandmother and cousins to quaint town of Valle de Angeles (Valley of Angels) for lunch. We stopped by a plant nursery to buy flowers and we were surrounded by hundreds of roses and hibiscus. The view was breathtaking and weather was cool. After a long lunch and a coffee break, we came back home. My sister and I stopped by the hospital to visit our great-aunt, who is looking better by the hour and wished her a good night.
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| Our blessing and her granddaughters |
Monday greets us with the chirping of birds and cloudy sky. Rain hints in the horizon as I contemplate my delicious lunch. I bid you all a happy week, but with cookies in the oven craving for my attention, I take my leave.
Until next time.
xx
Red Velvet Cake
Adapted from Epicurious
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| You're gonna make it your go-to recipe for Red Velvet Cakes |
Ingredients:
Cake:
2 1/4 C. sifted cake flour (sifted,
then measured)
3 T. unsweetened cocoa powder
1 t. baking powder
1 t. baking soda
1/2 teaspoon salt
1 C. buttermilk or sour milk*
1 T. red food coloring**
1 t. distilled white vinegar
1 t. vanilla extract
1/4 C. canola oil
1 1/2 C. sugar
1/2 C. (1 stick) unsalted butter, room
temperature
2 large eggs
*Make sour milk by adding a couple of
drops of lemon/lime juice or vinegar
**Food coloring left to your choice (depending on how
deep a red you wish the cake to be and type of food coloring)
Frosting:
2 8-ounce packages cream cheese, room
temperature
1/2 C. (1 stick) unsalted butter, room
temperature
1 T. vanilla extract
2 1/2 C. powdered sugar
**
Fresh Berries (strawberries, blueberries,
blackberries, raspberries etc..)
Preparation:
Cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans completely.
Frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
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Tiramisu Cheesecake
Adapted from Oh Sweet Day!
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| Top it off with chocolate shavings and strawberry slices |
Ingredients:
Crust:
1 1/2 C. graham cookie crumbs
1/4 C. butter, melted
Filling:
2 T. gelatin
2 C. heavy cream
2/3 C. sugar*
4 large egg yolks
1/2 teaspoon salt
500 g. Mascarpone cheese
1/2 C. Espresso*
10 to 12 lady fingers
1/4 cup cocoa powder
*I found the cheesecake lacked a bit of
sweetness and coffee flavor. These are the
original recipe's measurements. Feel free to add more.
Preparation:
Crust:
Preheat oven at 350F. Grease an
8-inch spring form pan. Line bottom and side with parchment paper. Set aside.
Mix all the crust ingredients
together with a fork. Press the mixture onto the bottom of the spring form
pan. Bake crust for 15 minutes. Set aside to cool completely.
Filling:
Sprinkle gelatin over 1/4 cup of
cream and allow to stand for 5 minutes.
In the bowl of a standing mixer, beat
the remaining heavy cream until stiff peak forms. Keep
in refrigerator for later use.
Put egg yolks, salt and sugar in a
mixing bowl over a pot of simmering water. Use an electric hand
mixer to beat constantly until the sugar has completely dissolved and the
egg yolks are in pale yellow color. Remove from heat and whisk in the gelatin mixture.
In the bowl of a standing mixer
fitted with a paddle attachment, beat mascarpone on medium speed until light
and fluffy, about 5 minutes.
With the mixer running, slowly add
the yolk and gelatin mixture. Scrape down the sides and the bottom
occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped
cream. Pour half of the cheese mixture over the cooled crust.
Soak lady fingers, one at a time, in
remaining espresso for a few seconds. And lay them over cheese mixture. Pour
remaining cheese mixture over top of the lady fingers. Level the top with an offset
spatula. Refrigerate overnight. Top with sifted cocoa powder before serving.
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Vanilla Bean & Blueberry Cheesecake Bites
Adapted from Epicurious
Yields: 64 mini bites
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| Lover of blueberries? Try these out now!!! |
Ingredients:
Crust:
2 C. graham cookie crumbs
1/4 C. sugar
1/4 C. (1/2 stick) unsalted butter,
melted
Filling:
3 8-ounce packages cream cheese, room
temperature
3/4 C. sugar
1 t. vanilla extract
1/2 vanilla bean, split
3 large eggs
2 C. fresh blueberries
Preparation:
Crust:
Position rack in center of oven and
preheat to 325°F. Line a 10 x 10" square pan with aluminum foil. Blend cookie crumbs, sugar and butter in bowl until well
mixed. Press crumb mixture onto bottom square baking pan, lined. Bake crust until set, about 10
minutes. Transfer to rack.
Filling:
Using electric mixer, beat cream cheese
and sugar in large bowl until smooth. Beat in vanilla and vanilla bean seeds. Add eggs and beat just
until blended. Fold in the fresh blueberries.
Pour filling into crust-lined pan. Place pan in larger deep pan and fill midway with hot water.** Bake
until sides of cheesecake are slightly puffed and begin to crack, and center
moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack.
Cool completely. Cover; chill overnight.
**The baking in a bain marie prevents the cake from cracking.
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Almond Mocha Fudge Brownies
Adapted from Epicurious
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| This recipe is fail proof!!! I've used it for years and allows for any type of variation you like, hence these beauties. |
Ingredients:
1 1/2 sticks (3/4 C.) unsalted butter
5 oz unsweetened chocolate, coarsely
chopped
2 C. sugar
1 T. instant-espresso powder or
instant-coffee granules
1 t. vanilla
pinch of salt
4 large eggs
1 C. all-purpose flour
semisweet chocolate chips, as many as you like
almonds, as many as you like
Preparation:
Preheat oven to 375°F. Line a 13 x 9" baking pan with foil, allowing 2 inches of foil to hang over ends of
pan, and grease foil well.
Melt butter with
unsweetened chocolate in a large double boiler, stirring until smooth. Remove bowl from heat and whisk in sugar,
espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at
a time, whisking after each addition until batter is smooth.
Toss flour to batter, stirring until just combined. Fold in chocolate chips and almonds.
Spread batter evenly in baking pan, sprinkle flaked almonds on top and
bake in middle of oven until top is firm and edges just begin to pull away from
sides of pan, about 25 minutes (do not overbake).
Cool and enjoy!!!
