Why I loooovvveeeeee butter: My top 3 reasons!

Baking and cooking all require fat. Fat brings out: flavor, enhances other flavors, and, well, makes food taste darn good. Like salt, it is require for any type of cooking, no matter what cuisine or dish you are creating in your kitchen.

What is butter? For you newbies, butter is made by simply churning ("agitate") fresh cream or milk. And, ta-da, a creamy-yellow mixture appears! I love it on toast, to baking chocolate cookies, or a simple sauté of veggies.

 



Here are my top 3 reasons I can't get enough of butter:

1) Butter melts in your mouth.
Unlike fake fats, like margarine or shortening, butter is a natural fat, thus melts at body temperature. Once it hits your mouth, it dissolves into pure magical foodie goodness. Fake fats tend to leave a weird, white film on your mouth and anything it touches.

2) Butter is natural.
Usually made from cows milk, you will not see any fake, weird, or odd ingredients when you read butter's nutritional facts. It is no secret I enjoy food...wholesome, re al, and unprocessed food. Butter is one of those foods I just can't get enough of.

3) Butter adheres to other flavors....easily.
Compound butter made with fine herbs, cinnamon-sugar butter for toast, European-style butter for grilled steaks....the list goes on and on. Smooth, creamy butter adds depth and flavor to other ingredients. It is rare I consume butter by itself, usually it is paired with other Pacific Northwest ingredients.


Like tea, there are many flavors and varieties of butters on the market. Try them. Try them on different foods with different herbs and spices. One thing I love about food is experimenting and see what the Seattle-community is eating and enjoying.

Butter is one true ingredient that will never go away from any professional or domestic kitchen.


Happy Cooking!
Kimm

PRODUCT REVIEW: The New York Baking Company's Silicone Baking Cups!

What is the  best thing about having a blog? Getting to test out new and fun baking supplies! I have dozens and dozens upon kitchen gadgets, tools, knives, and cake pans. I am always on the hunt to add more to my collection.

I was kindly asked by The New York Baking Company to test out their silicone baking cups.  First of all, they come in a tidy plastic package, which easily holds a dozen of their brightly colored holders.  (Don’t worry green thumbs, the material is BPA-free silicone!)

One of my favorite flavors is chocolate, thus I baked a very moist chocolate cupcake in the fun and festive holders. Ta-da, super easy to use! When the cupcakes cooled,  it was quite easy to “pop” them out OR freeze them for a future sweet snack.

Being silicone-dishwasher safe, they are simple clean by hand or machine. Air dry before putting them back in the container.

I know my niece and nephews will love the bright colors and the ease of baking delicious cupcakes (or muffins) in them. Priced at an affordable $9.95,I cannot wait to purchase more and test out more delicious recipes in them.

Purhcase them here from Amazon: http://www.amazon.com/Baking-Buddies-Reusable-Silicone-Guarantee/dp/B00EVQ167A

Happy Baking!

Kimm

Why you should toss away your pure aluminum cookware!

Just like cell phones, technology, and care, the cookware industry is rapidly growing and changing....for the better. Cookware manufactures WANT you to have success with their products and cook delicious meals in them.

Back in the day, people used pure aluminum cookware. Why? It is: Abdundant, conducts heat pretty evenly, and is soft to mold into a variety of shapes and sizes.
Now, aluminum goes through a process called "anodizing." What is it exactly? Think: electro-chemical process to make aluminum STRONGER and conduct heat better. It turns into a dark gray, porus material versus the light, super shinny apperance.



It is rare that you will see pure aluminum cookware, for sale, in the domestic field today. It is either: hard anodized with a protective non-stick coating over it or combined with stainless steel.

Here are my top 3 reasons why it is great time to toss out your used aluminum cookware and upgrade your set:

1) Pure aluminum over time, it "worps." The pans "titer-toter" and become uneven on the bottom over time. It will not "sit flat" on your cooking range.

2) Aluminum reacts with acidic and citrus foods, causing a discolor in the pans. Watch out for food like tomato sauce and lemond curd to stain aluminum cookware.

3) Aluminum cookware is just...unattractive. Cookware is getting "cosmetic" and there are a variety of colored and bronze-toned cookware on the market. Not only should cooking and baking be fun, your pans should be, too!

Happy cooking,
Kimm

Beautiful Baby Shower Cupcakes!

This past Saturday, the typical Seattle spring rain suddenly stopped and sunshine beamed through the blue skies. It was a perfect and gorgeous day to celebrate Kristina's soon-to-be-born daughter! Close friends and family gathered in her very warm house.

Green and purple colors decorated everything from the balloons, to plates, candy, and table runners. I loved it! We all munched on light appetizers and saved room for my extra special cupcakes.






Peanut butter ganache

 

 

I created 4 delicious flavors: Peanut butter Ganache, Peppermint-Chocolate, Strawberry Swirl, and German chocolate.

 

Kristina's favorite?

 Peppermint-chocolate! (So was mine!)




 

I always loved German chocolate cake, thus made a mini version!

 

 

I truly enjoyed baking cupcakes for Kristina and wishes her and her family the very best with the new baby girl.

 

Happy Baking,

Kimm

First foodie interview of 2013: Get to know Whitney Heinrich of CRAFTED.

Welcome to my first interview on 2013, peeps: Whitney Heinrich is a smart young woman who is also a fellow Girl Power Hour (www.girlpowerhour.com) blogger. She started and created "CRAFTED" to bring unique and one-of-a-kind treats to the Seattle and Eastside community. When she is not baking up a storm, Whitney is very like me: loves new cocktails, trying new restaurants in Seattle, and simply being sweet.

Whitney, in action, at an event with her treats.





Get to know Whitney, read my interview below:

1) What 'sparked' your love of baking and creating sweet things?
What sparked my love for baking was when I was working at a local coffee shop in high school and I would bring in cupcakes, and people would rave about them and tell me I should be selling them. I hadn't thought about that as a profession before, but at that moment I was like hey...I could totally do this and be happy forever

2) Describe your experience at the French Culinary Institute.
Going into the FCI I had totally pictured myself becoming a wedding cake designer, it wasn't till I started school and saw how much more was out there. I got really excited when menu planning came along, I knew I had to be the one to come up with my own ideas and not follow others.

3) Why did you start Crafted? What do you hope to do with Crafted?

Delicious breads are made with love and nice ingredients.

I started Crafted because I truly feel I can offer unique and special dessert concepts to clients. I love to break the rules in pastry and come up with flavor combo's and dessert offerings that are off the "norm" - I strive for that whimsical factor. Right now I am going with the flow with Crafted and letting it become what the community wants and needs, but long term I would love to have a small shop with crafted cocktails, house brewed beer, small plates, and those whimsical dessert concepts I love to come up with! I have a true passion for everything culinary, not just pastry.



4) You are a big foodie! What's your favorite restaurant in the Seattle area?
There are so many amazing restaurants, but I think my all time favorite "foodie" restaurant is Crush. I love what Jason Wilson and his team do, I love their service staff, and their pastry chef Lori always keeps me on my toes - I mean come on.. she came up with a Douglas Fir sorbet!

5) What is your favorite sweet treat to eat?
My favorite sweet treat has to be anything that involves the s'mores concept. You can't beat a good s'mores and I think that's why one of the first set of recipes I nailed down were for Crafted's s'mores kit.

Perfect Valentines Day treats!

To buy these delicious treats, check out CRAFTED's Etsy Shop: http://www.etsy.com/shop/CRAFTEDconfection

Plus she is social media friendly:
Facebook: http://www.facebook.com/#!/CraftedEats
Twitter: https://twitter.com/CraftedTreats

Happy Baking,
Kimm

Metal lids VERSUS Glass lids

When you are purchasing cookware, there are options. MANY options: non-stick or stainless? Silicone handles or metal handles? Induction suitable or not? Which line is the best for YOUR ability? The questions and answers are endless. Before you starts, please consider:
-Are you a beginner or advanced cook? (Generally, beginner cooks like non-stick and advanced cooks like stainless steel.)
-The types of food you enjoy cooking and cook the most.
-Do you have an induction cooking range or will you upgrade to one in the future?
-Do you dishwash your pots and pans?
-What types of utensils you like using when cooking? (Metal versus silicone versus wood.)

 One very important option to consider is: the choice between glass lids or stainless steel (AKA "metal") lids.

The low-down on glass lids:
-Glass lids are preferred for beginner cooks because you "visually" see what you are cooking.
-Less costly to produce, thus less cost.
-Dishwasher safe!
-The downfall? If you accidentally drop it, it may shatter, break, or crack.
-The edges of the lid are difficult to keep clean over time.

Overall: I recommend glass lids for beginner cooks since they enjoy "seeing" the food cooks!

The low-down on stainless steel lids:
-Perferred for people who want a "polished" and professional "look" to their cookware.
-Stainless steel is more costly to produced, thus a higher price.
-Dishwasher safe. It is easier to keep clean around the edges versus glass lids.
-If you accidentally drop a metal lid, it will not break or shatter like glass lids, it will slightly dent.
-The downfall: You are unable to "see" what you are cooking, this is hard for beginner cooks or when you are cooking a new dish.

Overall: I recommend metal lids for more intermediate-advanced cooks or people who want a true professional "look" for their cookware.

Also, when you are purchasing glass lids, make sure they are 'TEMPERED."What is a tempering? Is is a process that includeds extreme heat and rapid cooling to make tempered glass 5x stronger than standard glass. Thus, temepered glass lids will not break once heat is invovled.
Do you see a small "air" pocket in your glass lid? That is a bad thing....a very bad thing. Why? It means the glass lid was not tempered properly, thus it could shatter or break once exposed to constant heat when cooking.


Be sure to check your manufactures warranty, and retail store returning policy, regarding lids before purchasing!

Happy Cooking,
Kimm

Vanilla: The most over-looked flavor. Honestly.

I love, LOVE vanilla. And by vanilla, I mean the REAL deal. No imitation, liquid-mess for me. Pure vanilla beans or extract add a subtle hint to your baked good. It acts how salt does to savory food:  brings out the most pure and true flavor of the ingredient you are baking with.



I often get a "shocked" face when I tell people I enjoy vanilla and it ranks as one of my favorite flavors. "Why?" They always ask,  "You're a foodie, you cook and bake for a living! Vanilla is so...blah." Not to me, vanilla has been washed down with imitation flavors and ingredients. I saw a white cake recipe with no vanilla extract!!! Oh why! People often see, if it a white, pale, or yellow color baked good, it MUST be vanilla flavored. Nope. There are small differences between white cake, vanilla cake, and yellow cake.

Knowing vanilla beans are costly, I use them sparingly. I go for real vanilla extract. Be sure to make sure the label says "REAL" not "IMITATION." What exactly is imitation vanilla? It is byproducts of wood and contains weird chemcicals. Gross. If the bottle says "vanilla flavoring," that is a combination of real and fake vanilla extracts.

http://www.thevanillabeanblog.com/ <-- and="and" anilla="anilla" baking="baking" bean="bean" blog="blog" by="by" check="check" delightful="delightful" her="her" is="is" out="out" psst="psst" sarah.="sarah." strong="strong" sweet="sweet" the="the" truly="truly">

I always use vanilla extact in my cookies, cakes, and frostings. It adds a soft richness that you, and your taste testers, will notice. Don't over look it the next time you want to bake something delicious: vanilla bean pound cake, vanilla shortbread, vanilla cream cheese frosting, vanilla-chocolate sauce....

Happy Baking,
Kimm AKA Vanilla lover!

3 tips to make holiday baking...a breeze!

Halloween is over and Thanksgiving is officially finished. We can put away the extra candy and finally polish off all the delicious leftovers from the Turkey Day feast. What is next on everyone's baking and cooking agenda: the holidays!

Besides a cheerful spirit, be sure to bring something sweet and homemade to any party, event, or social gathering you attend. Why? It is so much SWEETER to bring a homemade delight versus store bought. Are you afraid of trying something new? Don't be! Follow my very easy tips to make your holiday baking easy and simple.

Tip #1: Stick to what you are good at!
This rule also follows to most things in life: do what you can do exceptionally! Love scones? Bake a dozen perfect. Can you whip up the perfect sour cream coffee cake? Then do it! Have you always been the go-to for homemade brownies? Bake some and share!
Please avoid attempting anything brand, BRAND new. Save a new recipe for a rainy afternoon when you have extra free time.

Tip #2: Don't be afraid to use your freezer!
Freezing extra cookie dough or pie crust is a sneaky way to save you time. All baked goods, raw or baked, freeze great if they are stored properly. Make sure you use an air-tight container that seals shut.
-For example, when freezing raw cookie dough: You can bake frozen cookie dough just like raw cookie dough, just be sure to calculate for extra baking time.
-Are you short on time for the party? Don't be afraid to freeze baked goods like brownie and bar cookies. Be sure to let them defrost, outside their container, at room temp for about 2 hrs.
-I love making pie and tart crust ahead of time. I roll out the dough and shaping it into its proper pie/tart shell, then freeze it. Freezing crusts also helps shrinkage of the pie crust!

Tip #3: Plan it out!
Make a schedule of your baking prep. This helps you carve out time to properly bake you sweet treat and double check your ingredients list.
Make sure you answer these questions after you plan out your baking treat:
-Will I have enough time to make, bake, and cool my baked good?
-Do I have all of my ingredients on hand? Extra, in case I mess up?
-What will I bake (or bring) if I mess up? Do I have enough time to bake something different, if I do?
-Do I have the properly baking equipment for my baked good (pans, mixer, bowls, etc).

Remember, the holiday season is meant to bring more cheer and sweetness to your community! Plan your baking spree ahead, and it will sure be a success.

Happy Baking,
Kimm

S.U.M: A fun, secret, and DELICIOUS food event!

Last Saturday evening in Seattle's SODO District, it was rainy. Grey. Miserable. But, outside a large abandoned warehouse, there were colored paper signs that said "SUM -->." Inside, long lines of  hungry foodies eagerly wait for a sample of one of Seattle's new, upcoming, and popular restuarants and catering businesses.

Exactly what is S.U.M? It is Seattle's Underground Market, a pop-up foodie event that happens monthly, all over the greater Seattle- area and Eastside. Did you know Underground Markets happen all over the USA? Yup, S.U.M. was inspired by San Franciso's Underground Market.
Eveytime the location changes, making it a true way to explore the city I live in! How do you know where the location is? Sign up to become a member and you will receive email updates before an event happens.

With a small entry fee ($10), and bites costing $1-$3/per plate, it is easy to sample a large variety of cuisine under $20.00. Chefs, restauranteers, and bakers unite to show off their best of the best for the community. From a small dessert catering business, to a popular asian restaurant, and a fresh squeezed juice bar, there are many offerings to delight your palate.

Sign up to become a member, FOR FREE:
http://www.seattleundergroundmarket.com/Home_Page.html

"Like" their page on Facebook:
http://www.facebook.com/SeattleUndergroundMarket?ref=ts&fref=ts

What did I try and LOVE? The POP-shrimp were golden delicious-ness of popcorn and deep fried shrimp. The seared ahi tuna was one of the most popular offerings! Chiptole braised pork and corn pudding offered comfort food to the crowd in the stormy weather. Plus, the Mexician Coffee kept my hands warm!

I can't wait for another S.U.M!

Happy Cooking,
Kimm