What is "icing on the cake?"

"Your work ethic is like icing on the cake, my dear!"

 

 "That last piece of chocolate was really icing on the cake."

 

 "Enjoying a cold margarita after a long day is icing on the cake."

 

 "Meeting new people is like icing on the cake, especially if they help you out professionally!"

First off: What is icing? It is a thick confection made of sugar, fat (like butter), flavor additives (like vanilla extract, fruit, liquor, etc), and eggs to top and decorate cake. Can you eat cake without any frosting? YES. Is it better with some sort of frosting? YES. It adds moisture, more flavor, and a smooth texture in conjuction with the delicious cake. Cake and frosting go together like freshly squeezed moijiots and Seattle's first sunny summer day.

Since I was a little girl, surrounding myself with my E-Z bake oven, cookies, cake, and brownies....the expression "icing on the cake" was tossed and turned around within the everyday conversation between people. Bosses used it to compliment their employees; People said it when a positive gesture passed through their day; Teachers said it to well-behaved students.

After seeing how people loosely use the expression, "icing on the cake," it is meant to compliment a genuine, absolute, and clear act that positively adds to your life. Is it necessary? No. Is it needed on a hourly basis? No, and you won't come across it every day of your life. Does it make you smile and look at life from a different view? Yes. Small gestures from total strangers will bring the best in you. It will make you want to do "icing on the cake" acts to every single person you meet.

Moral of the story? Just like icing, petite and humble acts, give us more to our day-to-days.  We may not need an extra chocolate chip cookie, a scoop of pistachio gelato, or a glass of a strong Malbec, but unneccessary modest moves are pure sweetness.

Now: go forth and put "icing on the cake" to someone's day.

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

My top predictions for the Seattle foodie community in 2013!

Happy New Year everyone! I hope everyone had a very kind, exciting, and of course, SWEET New Year celebration. I know most people like to go on a health kick in the beginning of the year, but just remember a nice cookie won't hurt your diet.

2013 will be a fantastic year for food! Not only do I enjoying cooking and baking for my friends and family, I like see what is new and improved out in the community. Luckily, Seattle is a HUGE foodie city filled with fresh sushi, local wines, baked goods, and distilleries.

Here are my top 3 foodie predictions for the Seattle community:

1) More distilleries will open: Wine bars and local breweries are already a HUGE success in Seattle. We love good food AND good drinks. Those who forgo wine or beer (don't ask me why!) enjoy a delicious cold hard cider or hard liquor on the rocks. (Look out: "Capital Cider," a strictly hard cider house due to open in this year in Capital Hill.)

2) Dessert Buffets for private/special events: Wedding cakes are a curse and blessing. The time, labor, and skill it takes to create a one-of-a-kind cake is hard and long. Yet, the tradition cake adds flair and "oohs-ahhs" at your reception. More brides and grooms are opting for dessert buffets filled with mini cupcakes, cookies, and candies. Plus, this is MUCH easier to serve a large crowd!

3) Cheese added to desserts: If it is mascrapone, cream cheese, goat cheese, or even a mild cheddar, I've been seeing more cheeses being incorporated in desserts. Move over cheese platter, the dessert needs room!

Now I know with every trend, another one must leave. Thus here is my list for my top 3 Seattle foodie trends that must take a quiet exit.

1) Truffle oil: First off, I love the stuff. Over grilled chicken, homemade popcorn, or sourdough bread. But putting it over every.item.on.the.menu.is.CRAZY. Please stop, thank you.

2) Making every item on a restaurant's menu gluten-free: Yes, I do enjoy eating naturally gluten-free foods like fruits, veggies, rice, and quinoa. Yet, when you make your super juicy bacon burger "GF," just to please a couple customers, it makes the rest of us crave that sesame seed bun. A nice alternative? Just have a small seperate menu with items that are gluten-free or can be specially prepped to be gluten-free.

3) Over-dosing on Asian sauces: Trust me, I love sriricha, soy sauce, and hoisin sauce when I cook. But, when gobs of it are all over my sushi, fish, or salad, it gets out of control. I like to order it on the side and add as much as I please. I have never been a "extra mayo" kinda girl, always "sauce on the side," please.

I hope everyone goes out in 2013 and:
-Trys a new restaurant or bar.
-Enjoy a fancy cocktail.
-Order something different at a "regular" restaurant.
-Cook and bake something delicious!

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!

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

What makes a pot and pan handle STAY COOL!

Not only should cookware preform well and deliever delicious meals, it should accent your kitchen and easy to handle and maintain! One of the most popular questions I get from customers and friends about pots and pans is: "How do I know if the handle stays cool when cooking?" This is key: you do NOT want to injury your hand because your cookware handle was not properly constructed.

For truly "stay cool" handles, I recommend two material types:

1) Silicone handles (usually combined with stainless steel)

OR

2) Cast stainless steel

Why?

-Silicone is naturally heat-safe to 400 degrees F. For a cookware handle, silicone should be "wrapped" around a stainless steel bar for longevity. Look for a thick, strong, and sturdy handle!

-Stainless steel is appealing because it attractive and it last forever, yet it still conducts heat....poorly. That is why GOOD stainless steel handles should be "hollowed" out in the middle to avoid any sort of heat conduction. Look for the words "cast stainless steel handles." Also, with stainless steel handles, if there is a "triangle-shaped" part on the exterior of the pan, that connects with the long handle, it is a GOOD THING! Just like hollowing the handle, that shape breaks down the heat conduction (from the pan to the handle) for a guaranteed stay-cool handle.



Please avoid:
-Pure, solid metal handles with a rubber or silicone grip over it. This means the handle was not hollowed out and to make it a "less expensive" stay-cool handle, the company just put a cover on it.
-Plastic handles or plastic-blended handles.
-Pure rubber handles.

Key questions to ask about handles when you are purchasing:

If it is a stainless steel handle:
1) Is the center of the handle hollowed out? (Correct answer: Yes!)
2) Is the stainless steel casted? (Correct answer: Yes!)
3) Are these guaranteed to stay cool while cooking on the stove top? (Correct answer: Yes!)

If it is a silicone handle:
1) Is this pure silicone over a stainless steel bar? (Correct answer: Yes!)
2) Is the silicone area, 100% silicone or is it blended with other products like plastic? (Correct answer: Yes!)
3) Are these guaranteed to stay cool while cooking on the stove top? (Correct answer: Yes!)

No matter if you choose a gorgeous stainless steel handle or comfy silicone handle for your cookware, it should stay cool while cooking up your favorite meal. Also, double check with the retail store's return policy, just in case there was a defect.

Happy Cooking,
Kimm

5 ways to use Halloween candy in your sweet treats!

Halloween is right around the corner! This means: a true excess in overly sweet candy at your finger tips. Instead of consuming all of the sweetness at once, try adding it to your next baked good to make it extra special and unique.

5 uses for Halloween candy:

1) Candy corn: Add it your next batch of rice krispie treats! Now, are you worried that it may be too sweet? Try adding chopped nuts for a salty-bite to it.

2) Halloween-colored M & M's: Add it to your next cookie recipe, like chocolate chips. My personal favorite? Double chocolate with coconut.

3) Tootsie Rolls: A nice, gooey center for your cupcakes! When you are baking cupcakes, fill the cupcake liner half way with cake batter, then add a small piece of tootsie roll, and finally more cake batter. The filling will be soft and sweet, very similar to a ganache filling.

4) Mini chocolate-candy bars: I love chopping them up in bite-size pieces and adding them to my brownie or blondie recipe. Be sure to save a few for the topping as an easy garnish.

5) Chocolate bars: Since Halloween means fall has arrived, I love making homemade hot cocoa with leftover chocolate bars! Warm your favorite milk of choice in a small saucepan, break up your chocolate bar into small pieces, add it to the warm milk, and stir. Enjoy!

And, what is the best solution for leftover candy: consume with a friend! (My #1 choice!)

Happy Halloween,
Kimm

STAINLESS STEEL COOKWARE CONSTRUCTION...explained!

Hence my blog name, "cupcakes and cookware," I wanted to do a post dedicated to the 2 types of stainless steel construction cookware. Stainless steel has a great rank among other types of cookware: long lasting and professionally used. Like most people, I have a mix of all three types of cookware and enjoy cooking on all types. Read more to find out the differences between the two stainless steel construction cookware on the market.

Remember, cookware comes in 3 main materials:

1) Non-stick (aluminum-material base)


2) Stainless Steel (usually a combination of stainless steel and aluminum)


3) Cast Iron

First off....why stainless steel over the other two types of cookware?

Answer: Stainless steel has a wonderful reputation for lasting forever, being non-reactive to all foods, and the ability to take high heat, from a stove or oven, without damaging it. Sound too good to be true? In some ways, yes. Cooking on stainless steel is, well, tricky. You will have to add more fat (olive oil, butter, etc), food will STICK, and more "elbow grease" is needed when cleaning and polishing. ( FYI: You will become best friends with polishers!)
I cannot stress this enough: cooking on non-stick is 100% different than cooking on stainless steel.

Then, why do professionals love it?

Answer: In a professional setting (Yes, I do have experience!) you use super high heat, at a very fast pace, with a dishwasher that is super hot with strong soap. Over time, even stainless steel pans wrap and damage. Remember, professionals have more experience and training in cooking, thus they are able to use any types of cookware without a problem.

FACT: Stainless steel naturally heats uneven. Yes, it is strong, durable, and attractive, but 100% pure stainless steel will not heat in an uniform matter. Aluminum is a decent heat conductor, very abundant, and easy to manufacture. Thus, it is usually combined with stainless steel cookware.

Now, to the two main constructions:

1) Aluminum encapsulated base

-Basically, the bottom has a layered base of: stainless steel-aluminum-stainless steel. The sides are pure stainless steel.

-This construction is lighter in weight and feel.

-These pans will heat decently.

-Perfect for someone who does not want to spend a ton of money of expensive cookware.

2) Clad construction, also known as tri-ply (Clad means layers, a bonding of two metals together.)

- Basically, full layers of: stainless steel-aluminum-stainless steel on the bottom and sides of pans. This will conduct heat better than an aluminum encapsulated base pan.

-Clad construction can get pricey. I recommended clad construction for serious and advanced cooks who do not mind spending extra money.

- Clad construction is getting very popular among consumers, many cookware manufactures are coming out with clad-lines.

-My recommendation? Find a good clad/tri-ply line that you personally like with the right price.

-Overall, "clad construction" is the same within cookware lines. Just find one you truly enjoy!

There are also 5-ply and 7-ply lines, which have more layers of aluminum, stainless steel, and possibly cooper. Why more layers? Unsure. But I do know the more layers you add, the pricier and heavier the cookware gets. My advice: stick to a good tri-ply lines for your best value.

Tips for buying stainless steel :

-Perfect for advance cooks. (Are you a beginner? Or just hate spending extra time cleaning/polishing? I recommend a good non-stick pan.)


-Always have a budget! Go in know you either want a tri-ply or aluminum-encapsualted base cookware.


-Interested in cooking on stainless steel but never have? Buy a small skillet and test out the difference!

Overall, the mass majority of people have a combination of all types of cookware and use them accordingly to the recipe and lifestyle. I recommend cooking on all types of cookware and seeing which ones you personally like and enjoy!

Happy Baking!
Kimm