a piece of cake

I'm on a bit of a cake-baking rampage. Looking at my calendar and seeing a birthday makes my ears perk up, like a giddy dog. A special cake was in order for September 19th. It was my significant eater's twenty-first birthday, as well as his two brothers (triplets). My close rapport with all of the boys, compelled me to bake a spectacular cake. I decided to go with my favorite yellow cake recipe (below) and chose a chocolate silk frosting, from Amy's Bread cookbook. My significant eater loves chocolate so I thought this frosting would be a nice treat. This cake is moist with sweet vanilla flavors permeating through eating compacted crumb. The chocolate frosting adds contrasting texture, taste and color appealing to the senses in my body. At first bite the words OOH and AHH rolled out of my mouth, almost reflexively.



At the end of a wonderful celebratory weekend, all I could think about was the warmth and sense fulfillment this cake stirred up inside—as if it literally took over my soul. But the boys could only think about one more piece of cake.

Amy's Bread Chocolate Silk Frosting

3 cups semisweet chocolate chips
1 3/8 cups Confectioner's sugar
3/4 cup Cocoa powder
2 cups Unsalted butter, slightly softened
1 tspn Vanilla extract
1/8 tspn Kosher salt

Melt the chocolate chips in the top pan of a double broiler and set it aside to cool. In a separate bowl, sift together the confectioner's sugar and cocoa powder.
In a mixing bowl, using an electric mixer with a paddle attachment, cream the butter at medium speed until it's very light but not too soft, about 2 minutes. Add the sugar mixture and continue to mix on low to medium-low speed until the sugar and cocoa have been well incorporated. Add the melted chocolate, vanilla, and salt and mix again on medium speed until everything is incorporated and the frosting is smooth and has a good spreading consistency, 1 to 2 minutes. Be careful not to over-mix it or the frosting will get too warm and runny. It should be smooth, glossy, and soft enough to spread but still hold a stiff peak.
The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days.

*from The Sweeter Side of Amy's Bread

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This is seriously the best cake I've ever made. The buttercream frosting is the perfect consistency, with the right amount of fluff. The sweet taste beautifully accentuates the softness of the yellow cake interior. I searched for Amy's Bread (one of my favorite bakery's) cake recipe and recreated it in my own kitchen. I still cannot believe how incredible it tastes and how precise the recipe is. I'm telling you that simply one bite is like eating pure happiness. If all of the world's problems could be solved with a special cake, it would definitely be this one.

compliments to ben baron for being a great help in baking this fine cake and eating it too.

a tribute to ice cream

Before the leaves change here in New York, I want to dedicate this post to my favorite confection—ice cream. Furthermore, I want to share a piece my fellow intern, Nicole, published in SAVEUR. Her words are absolutely perfect and because I could not express my love for this frozen treat any better, I have linked you to the website below for your enjoyment...

http://www.saveur.com/article/kitchen/Summers-Best-Treat

the BEST cake in the city

As a patron of the arts (particularly the culinary arts) I know that NEW YORK is the place to be. I've heard about many great bakeries here in the city, and tried a few of them out. Initially Magnolia was my favorite bakery...not anymore folks. Two Little Red Hens is a quaint locals-only bakery situated in the upper 80s. You could easily miss the tiny shop if it wasn't your final destination. Thursday, Two Little Red Hens was my only destination. The adorable plaid awning reeled me in like a fish hooked to its bait. The shop smelled sweet, but the aromas were not too strong. The cakes were lined up perfectly behind the counter with spectacular ornate decor. I looked around and saw another case full of pies and other fabulous desserts. When my eyes locked with the cupcakes, I thought no glass shall come between us. I asked the lovely man behind the counter for two mini cupcakes, red velvet and a yellow-cake with chocolate-fudge frosting. After paying and a brief conversation with the man, I sat down to stare at my cupcakes. They were perfectly frosted, with fine ridges that made the cupcakes seem unreal. With each bite, my heart beat grew stronger and stronger (well maybe not, but when I remember the moment that is how I picture it). The cake was perfectly moist with the most delectable smooth icing. I couldn't choose between the red-velvet and the yellow, so I got both. I still cannot decide which I enjoyed more, they were each incredibly flavorful—I guess that means I need to go back.
If you make it to New York City, you MUST stop by this fine bakery.

Love and the City

My love for New York City goes WAY beyond the incredible desserts and pastries available. You know the old cliche, love is in the air? Well, love is in the air here. There are young couples everywhere, pregnant women holding their bellies as they jog at a slow pace and older couples holding hands as they cross the street. Yesterday, on the way home from my usual jog, there was an elegant table set up on the sidewalk outside of a stone-walled apartment complex. You must understand, there were no restaurants on this particular street. There was only a man and a woman sitting at this table enjoying a wonderful meal, the comfortable evening, and each other. Today at the store, the woman behind the counter told a co-worker her account number, so that he could log in. She said soon after, "That's my husband's birthday," with a huge smile on her face. You see, everywhere I go (and I'm sure it would be the same for you, if you were here) I'm surrounded by this giant bubble of love. No wonder there are endless amounts of cupcakeries and ice cream shoppes—sweet confections are the perfect food to share with a loved one.
Naturally, being the intense romantic that I am, when I heard the story of how one of my fellow interns fell in love with her boyfriend, a tear came streaming down my face. Tamar met her man (who was a friend of a friend), while she was studying in Spain. He was in Belgium and insisted upon paying Spain a visit (he really wanted to see her), after communicating through email—only. It took less than two weeks for them to fall in love. Two years later, they are still together.
When Tamar told us (the girls at work) she would be out for a few days, helping with her mother's wedding, we were all ecstatic to hear the details. Since Tamar has her heart set on pastry school, I asked if she'd be making the wedding cake. Although the wedding cake was provided by the lodge, where the reception took place, Tamar did not hold back from adding a hint of sweetness.
Tamar, or T-Muffin, made lovely party favors which were filled with heart-shaped sugar cookies, a chocolate brownie, and (my favorite) chocolate chip cookie with dried cranberries. The confections were wrapped in cellophane with a ribbon and placed in a box labeled "Compliments of T-Muffin."

Tamar said her favorite part of the process was, "decorating the cookies" and "testing the recipes" to make the perfect treats for her mom's wedding.
Today, Tamar brought us party favors from the wedding. With each bite I was more and more impressed. The sugar cookies looked like they were professionally decorated. They had the most wonderful consistency—not too soft and not too crunchy. The brownie was chocolate(y) with little chocolate chunks, yet they were smooth at the same time. The chocolate chip cookie had an incredible surprise—dried cranberries.
So it is true, love just makes people do crazy things...baking is definitely at the top of my list.

Sweet Popcorn

My roommate and I love popcorn.
It's a reliable and somewhat healthy snack, which has a way of making me feel like I'm fourteen again. I close my eyes and see myself in sweats curled up on the couch—with a friend and a giant bowl resting on my lap. Nothing to worry about, except finishing the popcorn too fast, when school is canceled because of the brutal Texas "winter storm"...

Naturally, on our first visit to Union Square market my roommate and I decided to buy a bag of white kernels. Over the past few weeks, we've made a few batches of plain popcorn. But, it wasn't until last Monday did we decide to step outside the realm of lightly-salted popcorn to make kettle corn. Earlier that day I found a great recipe for this crunchy sweet and savory confection. Some of the popcorn pieces were heavily caramelized with sugar, which made for a sweet surprise.

Ah, there's nothing like the warm scent of sugary popcorn wafting through the air...


*note: the picture does not do the delicious popped kernels justice. trust me when i say...this recipe is FANTASTIC!

Figs

Yesterday I sat in an important meeting with some fellow interns and the California Fig Advisory Board. We sampled Black Mission figs (dried and fresh), dried Calimyrna figs, Mediterranean fig chutney and chocolate covered figs. The world of figs is beautiful, flowery and quite sweet. The fig industry means serious business and I am frank when I say that figs should be in everyones kitchen. This fruit, which looks like an inverted pink-colored flower when breaking through the skin, is fiber-filled and tastes like a rich honey confection.

Chocolate is just one ingredient, which beautifully compliments this amazing fruit. This dessert is absolutely mind-blowing! It is perfect for cocktail parties or for any day of the week.

Chocolate Covered Figs (recipe from California Fig Advisory Board):

4 whole California fresh figs with stems
Fine sea salt, as needed
1 cup semisweet chocolate chips

Wash and dry figs. Dust lightly with salt; set aside.
Measure chocolate chips into microwavable bowl. Microwave on High for 30 seconds and stir.
Microwave on High for 30 more seconds and stir until the chocolate is completely melted.
Holding the fig by the stem, dip in melted chocolate and set on wax paper-lined tray.
Let stand until chocolate is set.