It's Beginning to Look A Lot Like Christmas

Hi Guys!!!

Happy Thursday!!! Thank you for coming back again, week after week, to read about my exploits in the kitchen and my messy adventures. I have to admit that amidst the wrecks I have been making lately, baking constantly everyday, I have not been able to bask entirely in the wonders that this time of year brings round. Although everywhere I look, beautiful lights shine, adorning windows and streets. Even at home, where the lovely tree stands proudly, filling the room with peace and joy, I haven't allowed myself time to revel in the beauty of the holidays. The time will surely come. After all, it's beginning to look a lot like Christmas. 

There's no place like home for the holidays...definitely

So my sleep schedule is less than perfect, I still have managed to keep up with my duties. My face begs to disagree with my accomplishments, but it's nothing a little concealer can, well, make me look slightly better. I have begun to lose track of my days and while I cannot recall for my life what I did on Friday, I'm sure baking till the late hours was involved. Saturday I decided to experiment with a new recipe and try out an old one. The new recipe, a Chocolate Cheesecake, left me with serious doubt Saturday evening, as I wasn't completely sure if had cooked through. Although the recipe stated it was to remain wobbly in the middle, it seemed TOO wobbly for my taste. Baked at 300 degrees Farenheit, I decided to up the time around 15-20 minutes more...not that it made a visible difference to the cake. Eventually I took it out, left it to cool down and chilled it for a least 8 hours. The result was a very creamy and delicious cake!!! WOW...it's no surprise I've made it again. The other recipe was the never failing, triple chocolate cookies I borrowed from a well known website. Too late into the dough making I came to realize I had no chocolate chips in the pantry. So they became Double Chocolate Walnut Cookies. And boy did they please, hehehe. Had to make more eventually. 

Even those who lie about not
liking chocolate will definitely enjoy one of these

Sunday I "slept" in. I woke up early really, but stayed in bed in my PJs until 11:00 in the morning. My cup of coffee kept me warm in the chilly weather. So I showered and had lunch and procrastinated for the better part of the day, realizing I'd be baking late...again, because I decided to be lazy. I whipped up a batch of lovely chocolate cupcakes, made lemon squares, brownies, red velvet layers and proceeded to make fondant. I can't recall if I ever mentioned to you of my past fear of fondant. Well, because I aim for perfection (and achieve it less than 50% everytime), fondant cakes terrify me, because flaws are easily visible. But there's nothing practice can't perfect. And I've perfected my fondant making skills, although I haven't decorated that many cakes with it. I was ordered a dozen Christmas themed cupcakes and fondant was perfect. Although I take pride in my creativeness, I have yet to develop it when it comes to cake decorating. I usually turn to Pinterest or book for inspiration.  And here is what I accomplished. Not bad, being my first time decorating cupcakes (I've only ever decorated one cupcake with fondant before).

They still turned out quite nice :)
...the snowflake requires practice.

Monday came by and left in a hurry, me baking a Lemon Meringue Tart for a customer and going to bed rather early. Tuesday was a quiet day, although several cups of coffee aided in my functioning. Yesterday was one of those days, on which you stress yourself the entire day, wondering if you have to do something, only to realize very late at night, that you did not have to, and could have relaxed for a bit, which I did, although I was worried I had to bake. Buffalo wings and a beer later, I was pretty relaxed and even managed to read my long abandoned book before sleeping. Thursday came by with a gray sky and a chill in the air. I quickly warmed up behind the oven, getting a head start on orders due tomorrow. I left after lunch, popping in the cafe for a coffee and chat for a bit, before heading to the supermarket for a last minute ingredient stop and finally home. A quick bite for dinner, layers baked, a caramel made and layers sliced, here we are. Its after midnight, Friday morning. My body is begging me to continue early tomorrow, and although I'm sure it's a decision I'll regret, I take my leave. And as promised, below are two of the recipes I used last week. Enjoy!!!

Have a great weekend!!!

Until next time.

xx

Mojito Cheesecake

Adapted from The Culinary Chronicles

Ingredients:

Mint Sugar:

1 1/2 C. granulated sugar

1 C. loosely packed mint leaves, washed and thoroughly dried

Crust:

                                                        2 C. graham cracker crumbs

3 T. mint sugar

6 T. butter, melted

Filling:

                                                        24 oz cream cheese, softened 

¼ C. sour cream, room temperature

1 C. mint sugar

1/8 t. cornstarch

3 large eggs

3 T. fresh lime juice

2 T. fresh lime zest

1 oz light rum*

Whipped Cream:

                                                            1 C. heavy cream, chilled

2 T. mint sugar1 T. fresh lime zest

Preparation:

Preheat oven to 325 ˚F.

Mint Sugar: In a food processor, pulse the granulated sugar and mint leaves until the leaves have been ground down and combined with the sugar.

Crust: Combine the graham cracker crumbs, mint sugar and butter until moistened and resembles the texture of wet sand. Pour into a 9-inch springform pan and press crumbs into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.

Filling: . Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until its light and fluffy. Gradually mix in the mint sugar and cornstarch. Mix in the eggs one at a time, beating well after each addition. Add the lime juice, lime extract, zest, and rum (optional) until well combined. Pour the filling over the cooled crust. Place the pan on the middle rack of the oven with a pan half full of boiling water on the bottom rack of the oven. Bake for 50-60 minutes or until the center is set. Turn off the oven and allow the cake to sit in the oven with the door propped open for about 30 minutes. 

Remove from the oven and transfer to a wire rack. Allow the cake to cool for an additional 30 minutes. Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.

When ready to serve, prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the mint sugar until you reach a thick consistency. Add in the zest, rum (optional) and whip until combined.

Pipe the whipped cream on top of the cheesecake and garnish with additional lime slices and mint leaves.

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

Tres Leches

Adapted from The Pioneer Woman

Ingredients:

Cake:

1 C. all-purpose flour

1 1/2 t. baking powder

1/4 t. salt

5 whole eggs, separated

1 C. sugar, divided

1 t. vanilla

1/3 C. whole milk

1 can evaporated milk

1 can sweetened, condensed milk

1/4 C. heavy cream

Italian Meringue:*

2 egg whites

120 g sugar

50 ml water

Maraschino Cherries for decoration (optional)

Preparation:

Preheat oven to 350 degrees Farenheit.

Cake: Spray a 9 x 13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. 

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool in pan.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Leave in pan.

Meringue: Using a stand-up mixer, with whisk attachment, have the egg whites ready on the mixing bowl. Cook sugar and water to 116 degrees, using a candy thermometer. When it reaches said temperature, set the ready mixer on high. When the temperature reaches 119, remove the soft ball sugar from heat. Allow the bubbles to simmer down, and slowly and with a steady stream, carefully pour the cooked sugar on the egg whites, making sure not to hit the running whisk, to avoid the sugar splattering on the bowl. Let the mixer run until the bottom of the bowl no longer feels hot. The meringue should show stiff peaks.

Assembly: Spread the cooked meringue gently and evenly on top of the cake. Refrigerate until ready to serve.

*if removing cake from pan to serve in a platter, the meringue needs to be doubled in order to fully cover the cake.

Cheesecake Dreams for the Sleepless Chef

Hi guys!!!

Happy Thursday and welcome back!!! Can you believe it's December already?! I know I keep on repeating how fast time flies, but right now, I just cannot believe that we're in the last month of what has been a very interesting 2013.

But I'm getting ahead of myself. When last we met, I had a beautiful Pumpkin Cheesecake setting in the fridge, getting ready for the festivities that would follow the following day. However, that magnificent beast of a cake wasn't for home...I know. Why, right? Hahahaha, a good friend ordered it for his Thanksgiving dinner, while I decided to make a Pumpkin Roll for mine.

To be honest, the picture doesn't do it justice.

So Thursday came by and many of us here, although not American, did celebrate Thanksgiving. With a beautiful bird, mashed sweet potatoes, potato gratin, stuffing, a delicious salad, corn, bread, gravy and cranberry (of course!), we gave thanks for the wonderful times we've had, the many to come and the amazing feast before our eyes. Despite dinner having been quite late, none of us said no to dessert...at 11:30 in the evening. A pumpkin roll, a pumpkin pie, a pecan pie and a "Romeo and Juliet", we were all ready for bed. 

It broke while rolling it up,
but it got devoured later

I had trouble falling asleep with a full belly (oops!), but I was up early and back in the kitchen once more. I had plenty to bake, as I had a weekend off, and I needed that pastry fridge full. It was well past midnight when I found my bed, but the alarm clock rang in what felt like seconds. I had a hair and makeup appointment at 8, so I got ready and headed out. I got home around 11 in the morning, after running several errands, just in time for a quick bite. I rested a bit, but soon it was time to get ready. I had a wedding to attend and by ten to 2, I was out, with my hair pinned up and shadowy eyes. The day passed in a blur: a beautiful bride, a handsome groom, a glorious ceremony (despite the power going out), pitter patter of rain, drinks, a toast, a dance, more dancing, and more drinks. I should have eaten. Yup. I paid dearly for my mistakes on Sunday, barely getting out of bed to shower and eat, with sore feet, a sore throat, a throbbing headache and aching body. Lesson learned: pace yourself when you're dead tired, lacking sleep and not eating well. Not to mention I am now coming down with a cold, due to the light rain we decided to ignore during the party. But regardless of the horrors of Sunday, I wish the newly wed couple a lifetime of happiness.

I think I'm gonna be hating Passion Fruit soon...
having to make it everyday hahahaha

I actually managed to fall asleep again, around 10:30 Sunday evening, with heavy eyes and a bobbing head. I woke up Monday morning, feeling like a new person. I'm sure my cold tablets helped a ton, and I was only thankful I was able to walk again. My feet no longer hurt, but I'll remember to pack in a pair of flats next time I'm out. I managed to bake a lovely batch of brownies and was in the process of making a Lemon Meringue Roulade. Sadly, this last one failed utterly. For some reason, the meringue stuck horribly to the parchment paper and left me a "holey" mess to "work" with. It ended in the trash. I arrived in the early afternoon to the cafe and enjoyed a delicious Vanilla Latte with a brownie, hehehe. The afternoon flew by and soon I found myself enjoying a lovely glass of Riesling. i left as soon as the traffic jam lessened and with absolutely no energy to bake, procrastinated for the better part of the evening. 

Big Red...meet Lil Red. One of my partners let me
borrow it to lessen my load. Thank the LORD!!!

Despite the overall weariness, sleep eluded me. I tried writing and failed miserably; music lost its meaning and I eventually turned to the TV. A good five minutes were spent browsing different channels and switching programs. I was distracted for an hour with old reruns from Criminal Minds. Then I watched a rather disturbing movie. Okay, perhaps it's an exaggeration, but I'm pretty sure I'm scarred for life after watching the 1997 adaptation of Vladimir Nabokov's novel, Lolita. No, definitely sure I'll be scarred for life. I guess I was rather horrified realizing the depraved man was played by none other than Jeremy Irons (whom I love). I soon drifted off, after watching the film. 

Morning came too soon and I woke up after snoozing several times (a thing I used to never do) and immediately showered before I slept again. My cold felt more present, and yet, I had to bake. And so my day began. A White Chocolate Passion Fruit Cheesecake, a Red Velvet Beauty and violet Lavender Cupcakes later, I was enjoying my lunch before heading out. It was a quiet day for me, something I am thankful for, as usually I'm running around stressing out. However, it was 12:52, Wednesday morning, having been a very busy bee for the past four hours, as I had just finished making a Lemon Meringue Tart, another White Chocolate Cheesecake, a Tres Leches cake and an A M A Z I N G (looks, at least) Mojito Cheesecake!!! 

The homegrown mint was essential :)

I woke up feeling terrible. My cold had worsened and my head felt heavy. With utter reluctance I managed to get out of bed, well past my time. I quickly composed myself, headed to the kitchen, applied the finishing touches on my cakes and left. The day passed in a blur, with many ups and downs. I'll detail you on the ups. The downs...let's leave it at that.  First thing in the morning, we received a message from the manager as we appeared on the social page of the newspaper, regarding our opening night. Nice enough to bring me a smile. Second big surprise came in a subscription. My step-by-step of the Salted Caramel Chocolate Cake was published in a national Food Magazine! So, yes, I had much to be thankful and happy today. 

If you haven't tried out the recipe, please do!!!

And as usual, the clock is about to strike 1. The kitchen is spotless and in the fridge I have lovely Lemon Squares, a beautiful Meringue Roulade and the ever-pleasing Carrot Cake. Waiting to be served is the delicious banana bread, sitting pretty on the counter. Despite the day flying by, I am terribly tired, but feeling cheery and merry. So, with a happy smile, I take my leave. 

Have terrific Thursday and I wish you all a great week!!!

Until next time.

xx

P.S. Be sure to stop by next week for two of the new recipes tried out!!!

Coffee & Cake and A Wine Bar Café!

Hi Guys!!!

Happy Wednesday!!! I realize that I've been late with my posting lately. But please bear with me; much has happened in the past week that has kept me quite busy. For starters: the project finally opened!!!

Say hello to Copa Café!

A Panoramic (rather small) view of the lovely
Coffee Wine Bar Bakery

After months of brainstorming, decision taking, barista training, construction works, menu pricing, arguments and discussions, our baby was born. And we couldn't be happier or proud. Sure, the real work comes now and despite the hesitation, we're more than ready. 

When last we met, I was heading to bed. I woke up well, surprisingly. Wednesday marked the beginning of what were to be two very, VERY, long days. Wednesday was shorter though. To balance off the baking in my kitchen, with one pair of hands and my trusty oven, I began the preparations baking layers, making fillings, blind baking tart bases, you know... the usual hahaha. I did finish a bit past my bedtime, but the bases were finished. Because I was stressed out and worried thinking about the amount of baking ahead, it was no surprise I had baking nightmares and a bad headache. I woke up tired and with contracted muscles, but duty called and before I knew it, it was past 3 in the afternoon. And I still had eleven hours to go. Yes...eleven, because it turns out, I clocked in 17 hours: from 9 am to 2 am Friday morning. I was so engrossed in the baking, washing pans, cleaning up, prepping up, measuring, whipping, pouring and the same over and over and over again, that time flew by. By the time I was done, having just frosted my lovely lavender cupcakes, my legs no longer held my body weight and my feet were killing me. I wanted so badly to take a shower, but I succumbed to my sleep. 

Rosed Out Lemon Meringue Tart

Sadly, five hours weren't enough after what felt and eternity in the kitchen and by the time I had showered and dressed up, I was running late, trying to fit everything snuggly in the car. My overall state felt worse than that after a night of heavy drinking; Yes...worse than a hangover. With a banana in my bag and heavy eyes, I drove over to the project, surprised I made it in time and safely. I ran on automatic the entire day, having eaten only my banana, a slice of pizza and having chugged down more coffee than ever. But the pastry corner looked marvelous and better than I hoped for. I managed to sneak out for less than an hour to get my hair done. Come on! Opening night, dead tired, looking like a raccoon, the least I could do to look presentable was pamper my hair. And thankfully I did. So many pictures were taken, my smile froze my face. I'm sure I look like a freaky clown in some of them. But  we finally opened. With a few words from my partners and myself, we thanked everyone for kindly showing up and supporting us. Bottles of wine later, a short night out, and finally getting to bed, my long day was over. 

Try pairing it with a wonderful fruity Riesling
and you have yourself the perfect marriage!

I slept in for a bit. I woke up feeling rather rested, but still, remains of tiredness remained. I composed my self throughout the day. It was our first day open for the entire public, so I still had to be at the project early. I took in a magazine for baking inspiration, and enjoyed the little I could browse through it with my coffee. I barely sat down to do my baking research. A lot of people popped in to say hello, so it was more of a social day. I left a little before closing time and headed home. I waited until a reasonable hour to sleep, and I was out like a light. I woke up excited Sunday morning as it was Election Day and just before noon, we headed to our designated voting room, made our choices and got our pinkies stained. My duty as a citizen was done and home we headed for lunch. After a short break, the kitchen called and the baking began. A couple of cakes and other goodies later, I was asleep again. Monday came sooner than I wished and before I knew it, I was finishing off the cakes and applying the final touches when we decided to close the place for the day for reasons beyond our control. So I finished the cakes peacefully and visited my grandmother.

I really love the holidays <3

Tuesday morning I was rushing...again, trying to fit everything in the car...again, but the dessert fridge looked positively sweet! I was glad my long days and kitchen hours provided great results. I headed home in the late afternoon and began preparations for today's baking. Thankfully, not much has to be replenished, so I took on a couple of side orders and have been focusing on them instead. I never thought it would be hard to balance my orders and the cafe's but it is. In the near future, I will have help, as I have finally come to realize my two short arms and legs and one oven aren't enough to fulfill the orders and satisfy the many cravings for sweet things. It took me long enough, right? I mean, any other person would take the raccoon eyes and backaches as a hint, but there you have me: stubborn and messy and sleepy, hehehehe. 

The day is quite gloomy and slightly chilly. Can't wait to have my second cup of coffee to warm me up and give me that kick of energy that I need. With a pumpkin cheesecake in the making and another order to fulfill, my day is sure to be sweet and gray. 

I wish you all a lovely week, a Happy Thanksgiving, a safe Black Friday and a wonderful weekend.

Until next time.

xx

A Brave New World: Taking that Leap of Faith

Hi Guys!!!

Welcome back!!! My sincerest apologies for not posting yesterday; To be honest, Monday completely flew by and I dropped down dead, only to realize it was about to be midnight and my blog was postless. Nevertheless, here I am, wishing you all a happy Tuesday night. Despite the sleepiness in my eyes and overall weariness, I can't help but smile. The day  was magnificently beautiful. Clear blue sky and a slight...slight...chill in the air. Not to mention, that two of the greatest people and greatest friends became parents this past weekend. We have a beautiful baby boy joining our family. Welcome to the world Werner Phillippe!

Copa Cafe...coming soon!!!

Now, because the opening date for the project is swiftly approaching (finally got a date!!!) I am scared and going insane, thinking about the amount of things I have to bake...at home...with one oven. Yes...it finally hit me, my kitchen isn't big anymore. In fact, I don't think I have ever seen it this small. It'll work out, that I know, but the stress of the time in between now and finally opening is killing me. I wish I could close my eyes, snap my fingers and voila! Have cakes appear before me. Sadly, my imagination is only that...images in my head. Reality check: done. 

Just a few of the beauties I'll be whipping up

I still owe you the lovely pumpkin roll I have in mind. I just don't know where time goes. Lately, it feels like I'm waking up, minutes pass, I sleep and the same short cycle happens all over again. Even coffee is losing its touch. I need a pause button. 

On the plus side, I can't wait to finally open and experience what it really is like to be your own boss in the kitchen. So far, I've catered to specific orders, but now, I have the liberty of creating anything I want...ANYTHING!!! And that thought brings a big smile to my face. The idea also made me think of the most incredible surprise my partners made for me. It was fully revealed to me today!!! They gave me my own PASTRY CORNER!!! I found out earlier last week, as a result of a slight mistake, and I couldn't believe the thoughtfulness of the idea and I am ever so grateful!!! So yes, another happy feeling to join my jittery eagerness.

The Little Chef has her own CORNER!!!

I really haven't much to write, as I haven't been baking that much. I've delivered a couple of orders and I finished a delicious batch of ginger spice cookies earlier tonight. Just their smell is enough to make your mouth water and as soon as you bite into it, the chewiness makes you drown in it. So be sure to try the recipe from a while back. Those babies will come in handy later on this week. They're crucial to one of the cheesecakes I'll be making. 

It's funny how life gives you random turns. Just a year ago, I was training to become a Chef. Never in that time, did it once occur to me that I'd be partnering up and opening a business.  And even scarier, as a still-in-the-learning-process Chef, to be responsible for an entire kitchen. I feel I have very big shoes to fill. Thankfully I have a wonderful family and great group of friends who have not once doubted I'd be making it out there. So please, wish us luck!!!

With a new leaf to turn in a new chapter in my life, I bid you farewell and good night. Have a great week!!! I look forward to tell you everything about the opening on Monday!!!

Until next time!!!
xx

Christmas Baking for Long November Days

Hi Guys!!!

Welcome back!!! Gray clouds hovered above us on this chilly and gloomy November day. Supposedly our rainy season should be officially over, but a late bout of rain showers have delighted us with their presence. Happily enough, I have had to remain at home for the morning as a photo shoot of a lovely jumbo cupcake took place. Easily enough, it was the highlight of my day. While I had fun baking and assembling the beautiful Christmas tree cupcake, IT, however, decided it was nice to collapse on me...twice. Yes, it sounds like a laughing matter, and the back of the finished product is, but in the spur of the moment, it caused me great anxiety and panic.  Still, it turned out great and it impressed the camera.

Voila! Le finished tree!!!

Last week, I mentioned a pumpkin roll and I hate to admit I got nowhere near making one. But I PROMISE!!! I will be making one in the coming days. I got sidetracked with some interesting baking the following day. If you recall, I've made a Salted Caramel Chocolate Cake several times, for several people. Well, the cake caught a magazine's creative director's eye and guess what?! I was asked to do a Step-by-Step that will be featured in next month's edition!!! So you can imagine my excitement!!! I was a nervous wreck an hour before the people showed up at my door, not knowing what to expect. And honestly, I don't think it could have gone any smoother or better. It was the first time I felt at ease with more than two people in the kitchen watching my every move and recording it. Because everything was photographed, it took much longer than baking any cake. Thank the Lord I had pre-baked chocolate layers. 

4 layers of moist, chocolate madness

I was excited, but mostly relieved, that the process was smooth as frosting and they enjoyed the cake so much, it went home with them. Due to that cake, I was then offered the magazine cover (EEEK!!!) and was petitioned to create an edible Christmas tree: refer to the above picture. So with a happy mind, I made my way to the project, and to my surprise, I finally began to see the pieces start to come together. The paint job was done, the equipment set in place and despite the amount of dust, I could hardly contain my utter happiness. As the days progressed, the place began to take its final shape and today the last piece of the puzzle was set: the terrace door. So tomorrow, we can expect a clean and shiny floor. 

It's gonna be fabulous!!!

Friday morning, I decided to try out an adapted recipe for an Italian favorite: florentines. I thought I had made them before in school, but I was wrong. So I dug up a recipe, and changed it for the better...hehehe. Tip: leave the candied zest in the syrup over night. 

I tested the cooking times and was extremely happy with myself and the result. The final touch was the dark chocolate gently brushed under each cookie. So please try out the recipe and be sure to leave your comments. It is a flawless recipe.

Mmmm!!!

Now, because my head was a million miles away from this Earth, every little thing was stressing me out and when the evening approached and my duties and daily jobs were completed, my body decided it needed to relax and boom! Sleepiness and drowsiness kicked in. I didn't get to bed until after midnight, and sadly, I woke up early (again). Much had to be done, so no beauty sleep for me. Sunday I got to sleep in (not really) and managed to make a beautiful mess out of the kitchen (to my mother's dismay), getting ready for the Christmas Tree giant cupcake. It was lopsided when I "finished" it and stressing out over being late for a project meeting, my mother and I agreed, it'd be best for both, the cupcake and my sanity, that I return after the meeting to finish it. I did complete the set of fondant and gum paste candy canes before I let, so I crossed that off the list. The meeting was shorter than expected, so I was back home in no time, about to witness a major disaster. 

Yes...I felt like dying.

I remolded the "muffin top" to resemble a cone to make do as a Christmas tree, using mini cupcakes for support and height. I whipped up more frosting, covered it in piped roses and placed it in the fridge to set. Sadly, in five minutes, my mother informed me that the cake had collapsed. My heart froze, sank, went back up and sank again as I witnessed, in horror, the terrible green cascade that was once the delicious cream cheese buttercream frosting roses. Out of confectioner's sugar and contemplating a three hour period to remake everything as a terrible suggestion, my mom came up with a simple solution: considering it was only made for photographic purposes, the cascade was to become the unseen back and the beautiful back was to become the pretty picture. Reluctantly, I accepted and it resulted in a glorious, not-so-petite Christmas tree!!! With my mind at ease, I went to bed. 

My baby...in the corner,
where I'll be showcasing my creations

Groggy and tired, I woke up this morning to a chill in the air. A workout, a shower and coffee "jumpstarted" my day. The photography team came in, was amazed at my work (despite the back fiasco), took the necessary pictures and left. The rest of the day passed in a blur (lunch, weighing cheese for a platter and enjoying a lovely cup of coffee, personalized with my nickname). A burger dinner and supper talk later, here we are. My eyes are closing and soon I'll be drifting off. It has been one long week, and now, we great another one. Be sure to try out the recipe (seriously). And with that, I take my leave.

A smiling cup of coffee is enough to make my day

Happy Monday and a Happy November Week!!!

Until next time.

xx

Florentines

Ingredients:

200 g butter, softened

200 g dark brown sugar

120 g all-purpose flour

120 g almonds, chopped

120 g walnuts, chopped

120 g pecans, chopped

1 oz candied orange zest*

Chocolate (milk or dark, preferably) melted

*Can be purchased. I prefer making my own: 

75 ml water

75 g sugar

grated zest

Preparations:

Preheat the oven to 355 F. Cream the butter and sugar together. Mix in the flour until smooth. Add the chopped nuts and candied zest. Place rounded teaspoonfuls of the dough (roll them up and pat them slightly) on a baking sheet lined with a silicone mat, spaced approximately 3 inches apart (they cookies spread). Bake for 10 to 12 minutes. Allow them to set for a few minutes. Carefully transfer them to a rack and let cool completely. Using a thin brush, gently apply two thin layers of melted chocolate on the bottom of each cookie. Refrigerate to set the chocolate and ENJOY!!!

Welcome Sunshine, Welcome November

Hi Guys!!!

Welcome back!!! I cannot hold my happiness any longer!!! It's finally November!!! Elsewhere in the world, people are wrapping themselves up to go out, enjoying a delicious hot chocolate. Here, however, the days grow slightly cooler, the sun happily shining, as the end of our winter (rainy season) approaches. Not to mention, that the project I'm part of is about to open as well. As freaked out as I may be, I've waited for this moment for months now and to finally see it complete will be a dream come true. 

A lovely wine pairing session took place 

This past week has had its ups and downs, but I can't complain really. Well, more like I shouldn't complain. Much has been going my way, which scares me a little, as I'm afraid it'll build up for a massive fall. But until then, I should simply enjoy the ride. 

I felt a little old school, per se, and went back to basics, baking a lovely load of scrumptious chocolate tarts for a tasting. Adding walnuts certainly added a needed flavor, and still can wait to keep experimenting with these babies. They're so good. It's been a long time since I went back to old recipes. I spent that night reminiscing on school days, thinking how quickly 10 months have gone by and I am a certified Chef, although half my time, I don't feel I'm worthy of the title. Hopefully this project will help me gain more experience in the kitchen department. 

Baking late at night is sometimes a beautiful bliss

The following evening involved wine bottles and baked goodies. Not to enjoy entirely. It was a wine pairing session, and despite the late hour and sleepy eyes, much was accomplished. A lovely passion fruit cheesecake brought in was no match for the wines. Its tangy and acidic deliciousness left the wines far behind in taste. So I'm still on the look out for that wine that will marry this culinary spectacle. Any ideas?

Lining of the tarts!!!

The week simply blew by...short meetings, long meetings, coffee tasting,  wine tasting, fingers burned by my lovely oven and suddenly, its Sunday. The sky was gloriously blue, with blazing rays of sunshine pouring everywhere. How I wished to stay in bed all day, but sadly, duty called and I was up early, finishing up a couple of cakes. Just before noon, I was in the car, driving to town, delivering them and heading back home. My initial wish was somewhat granted, managing to stay in bed until around 5 in the evening. I headed over to grandma's for a short visit and it was soon nightfall. I was in no mood to be productive, so I dozed off after a Disney movie marathon.

And here we are. 6 a.m. painted a gloomy sky. Two hours later, I was enjoying my coffee, while fixing up the Christmas tree's lighting. With that done, I headed out, had a short meeting, enjoyed my lunch and will now consider some Christmas tunes to continue to enjoy my day. My afternoon involves several errands and a lovely pumpkin roll. So be sure to pop in next week for the result and recipe!!!

Until next time.

xx