Even though the sun was not shining brightly last night, local foodies, tweeples, bloggers, and facebook friends gathered to cheer on Keren Brown's book launch party. Her first book, "Food Lovers Guide to Seattle" is dedicated to local restuarants, pubs, bars, bakeries, and hottest eats. Plus, it includes recipes from Seattle's top chefs.
Who is Keren Brown? She first made her mark as "frantic foodie" with her fun and exciting blog, gathered friends on twitter (@franticfoodie and @foodloversea), and started Food Blogger events in the Pacific Northwest, as well as Foodportunity, a networking event business to help people network within the food industry. Keren also writes for the Seattle PI and Mynorthwest.com. Whew! What a busy mother and wife!
The party was held in Shilshole Bay Beach Club in Ballard. The event was filled with local restaurants, vendors, and bakeries sharing treats for Keren's event. I loved fonte's coffee bar, Google's fun red pens, and blackboard bistro's pork sliders. Plus theo chocolate's newest chocolate bar flavors were out for sample! What a fun food filled event. I even ran into some foodies I first met at cakespy's "cake versus pie" event!
Being a big food lover and appreciater, I can't wait to try MORE new places found in Keren's book. Buy and use it a resource to try new fun, tasty food!
Happy Baking
-SC
Tuesday, 26 July 2011
Sunday, 17 July 2011
Secrets to TASTY baked goods!
People always ask me: what are tips to make sure my cookie/pie/cake/other baked good TASTE amazing? I love helping people and sharing tips and tricks that I always use. Read more to find out my top 5 favorite ingredients to add to baked goods.
Remember, good, quality baked goods with come from good ingredients! Do not be afraid to add new ingredients when baking or cooking.
MY TOP 5 FAVORITE INGREDIENTS TO ADD TO BAKED GOODS:
1) REAL Vanilla bean: Yes, true vanilla beans are pricey but worth it. Vanilla is a mild, suttle flavor that adds a true, and pure flavor. If you cannot afford real vanilla beans, buy real vanilla extract versus imitation vanilla.
2) ZEST from lemon/lime/orange: I love using a microplane (hand-held fancy "shredder" or "zester") when zesting citrus fruits. The zest (the outside part of the citrus fruit) has a TON flavor and adds a bold taste. I love zesting lemons and oranges for my mixed berry delightful pie and adding some zested limes to a chicken marinade.
3) NUT: Toasting nuts and adding them as a garnish on my cupcakes add flavor, textures, and crunch! Putting some walnuts in my chocolate fudge brownies gives it a salty-sweet flavors. ALL Nuts add GOOD fat and flavor to your next baked good. My favorite are almonds and walnuts.
4) REAL BUTTER: No, not margarine or "I can't believe it's not butter!" REAL, all-fat butter adds creaminess and "melt-in-your-mouth" qualities to your next pastry. Trust me, there is a difference between a cookie made with real butter and one made with magarine. The cost difference is little and it is better for your body to consume realy fat versus a fake fat.
5) CHOCOLATE: Yes, I am bias, but I love adding rich, dark chocolate to almost ANYTHING I bake. It could be added to my Chocolate cloud cupcakes, turtle brownies, almond shortbread, or peanut butter bars! Dark chocolate (look for "70% caoco" or higher) adds a rich, almost bitter taste to your baked treats.
Step out of the box and add more flavor to your next sweet treats. Please let me know what you're baking and cooking!
Happy baking,
-SC
Remember, good, quality baked goods with come from good ingredients! Do not be afraid to add new ingredients when baking or cooking.
MY TOP 5 FAVORITE INGREDIENTS TO ADD TO BAKED GOODS:
1) REAL Vanilla bean: Yes, true vanilla beans are pricey but worth it. Vanilla is a mild, suttle flavor that adds a true, and pure flavor. If you cannot afford real vanilla beans, buy real vanilla extract versus imitation vanilla.
2) ZEST from lemon/lime/orange: I love using a microplane (hand-held fancy "shredder" or "zester") when zesting citrus fruits. The zest (the outside part of the citrus fruit) has a TON flavor and adds a bold taste. I love zesting lemons and oranges for my mixed berry delightful pie and adding some zested limes to a chicken marinade.
3) NUT: Toasting nuts and adding them as a garnish on my cupcakes add flavor, textures, and crunch! Putting some walnuts in my chocolate fudge brownies gives it a salty-sweet flavors. ALL Nuts add GOOD fat and flavor to your next baked good. My favorite are almonds and walnuts.
4) REAL BUTTER: No, not margarine or "I can't believe it's not butter!" REAL, all-fat butter adds creaminess and "melt-in-your-mouth" qualities to your next pastry. Trust me, there is a difference between a cookie made with real butter and one made with magarine. The cost difference is little and it is better for your body to consume realy fat versus a fake fat.
5) CHOCOLATE: Yes, I am bias, but I love adding rich, dark chocolate to almost ANYTHING I bake. It could be added to my Chocolate cloud cupcakes, turtle brownies, almond shortbread, or peanut butter bars! Dark chocolate (look for "70% caoco" or higher) adds a rich, almost bitter taste to your baked treats.
Step out of the box and add more flavor to your next sweet treats. Please let me know what you're baking and cooking!
Happy baking,
-SC
Wednesday, 13 July 2011
KNOW WHERE TO SPEND YOUR DOUGH: My interview series continues with Khalid Kaskou!
KNOW WHERE TO SPEND YOUR DOUGH!Do you want a fun, exciting, and thriving community? Want your town to be a place you are proud of? Do you desire a great place to show off to friends and family? HELP out your community by spending your money at local businesses. Local businesses help make your community REAL, warm, and rich.
I will be interviewing local business owners to help out the community and keep you updated on what is up and coming.
I recently met Khalid Kaskou on twitter! (Yes, twitter!) Khalid is planning on opening “Le Rendez-Vous” Bakery this fall in Redmond. I always love try new bakeries. Check out my interview below:
1) Tell me about your bakery. What items does it sell?
“Le Rendez-Vous” will be serving French pastries, breads, croissants and sandwiches. The aim is to offer a friendly and European style place in Redmond. Our commitment is to provide a unique meeting place for your friendly or professional needs. You will find in our menu, daily fresh organic breads and pastries, also, fruits tarts, sandwiches, Croque monsieur, quiches, soups with a delightful organic coffee and juices…everything you need for your healthy breakfast and lunch...and brunch!
2) What made you want to start a bakery, here in Redmond?
Actually, While I was learning more and more about the Eastside, I got more and more confident in the fact that Redmond deserves something different that another Starbucks or Tully’s. People in Redmond are coming from different areas all around the country…and the world. They are definitely open minded and willing to try and taste different type of food. I really want to give them an opportunity to have a piece of France close by them!
3) What advice would you give to someone who wants to open their own bakery.
My father was a baker, I learnt everything from him, especially how difficult a baker/manager’s life is. If you want to start your own bakery be aware of that! I am not the guy who woke up one morning telling to himself:”hey! Let’s do some cooking for living!!”
It’s always exiting to be your own boss and doing something you love to , but still, it’s a lot of pressure and responsibilities! If you feel ready for that, then just find the best location you can, good partners are also a great addition to your business. But the most important thing to me, is to make sure that you know precisely what kind of experience you want give to your customers. Then you will be able to figure out your menu, surroundings and any other details which are going to make your place special!
4) What is your favorite baked sweet treat?
That’s a tricky question !! I’ll say “chocolate éclair”! I know, it’s not the healthiest one but we all have to deal with our weakness point, right?
5) When does it open???
Not fast enough to me J. Actually, the target is next October. Everyone will be able to follow us on Twitter: @RendezVousBake and Facebook: www.facebook.com/BakeryLeRendezVous in our journey to day one! Hope to see you soon @Bella Bottega (close by Yummy Pho) !
Thanks Khalid! Best of luck to you!
Happy Baking!
-SC
I will be interviewing local business owners to help out the community and keep you updated on what is up and coming.
I recently met Khalid Kaskou on twitter! (Yes, twitter!) Khalid is planning on opening “Le Rendez-Vous” Bakery this fall in Redmond. I always love try new bakeries. Check out my interview below:
1) Tell me about your bakery. What items does it sell?
“Le Rendez-Vous” will be serving French pastries, breads, croissants and sandwiches. The aim is to offer a friendly and European style place in Redmond. Our commitment is to provide a unique meeting place for your friendly or professional needs. You will find in our menu, daily fresh organic breads and pastries, also, fruits tarts, sandwiches, Croque monsieur, quiches, soups with a delightful organic coffee and juices…everything you need for your healthy breakfast and lunch...and brunch!
2) What made you want to start a bakery, here in Redmond?
Actually, While I was learning more and more about the Eastside, I got more and more confident in the fact that Redmond deserves something different that another Starbucks or Tully’s. People in Redmond are coming from different areas all around the country…and the world. They are definitely open minded and willing to try and taste different type of food. I really want to give them an opportunity to have a piece of France close by them!
3) What advice would you give to someone who wants to open their own bakery.
My father was a baker, I learnt everything from him, especially how difficult a baker/manager’s life is. If you want to start your own bakery be aware of that! I am not the guy who woke up one morning telling to himself:”hey! Let’s do some cooking for living!!”
It’s always exiting to be your own boss and doing something you love to , but still, it’s a lot of pressure and responsibilities! If you feel ready for that, then just find the best location you can, good partners are also a great addition to your business. But the most important thing to me, is to make sure that you know precisely what kind of experience you want give to your customers. Then you will be able to figure out your menu, surroundings and any other details which are going to make your place special!
4) What is your favorite baked sweet treat?
That’s a tricky question !! I’ll say “chocolate éclair”! I know, it’s not the healthiest one but we all have to deal with our weakness point, right?
5) When does it open???
Not fast enough to me J. Actually, the target is next October. Everyone will be able to follow us on Twitter: @RendezVousBake and Facebook: www.facebook.com/BakeryLeRendezVous in our journey to day one! Hope to see you soon @Bella Bottega (close by Yummy Pho) !
Thanks Khalid! Best of luck to you!
Happy Baking!
-SC
Tuesday, 5 July 2011
Local well-known author to host her book launch!
Seattle-based foodie author Keren Brown is hosting a party for her new book, "Food Lover's Guide to Seattle." The party will benefit Farestart, which helps disadvantage men, women, and families achieve life skills in the food industry.
Who is Keren Brown? She is a well-known Seattle writer (for the PI and mynorthwest.com), "Frantic foodie" blogger, founder of Seattle Blogger events, mother, and owner of "Keren Brown Media," which educates and connects people within the Pacific's northwest's food world! Overall, she is an inspiration in my career and a very successful person and woman.
The book launch will be held on Monday July 25th at Shilshole Bay Beach Club. (6413 Seaview Avenue Northwest) Copies of the book will be ready for purchase for $14.95. Inside the book will be great reviews of restaurants, recipes, top Seattle food events, and much, much more!
Tickets are $5 and buy them through: Brown Paper tickets (http://www.brownpapertickets.com/event/182227).
Looking forward to seeing everyone there!
Happy Baking!
Who is Keren Brown? She is a well-known Seattle writer (for the PI and mynorthwest.com), "Frantic foodie" blogger, founder of Seattle Blogger events, mother, and owner of "Keren Brown Media," which educates and connects people within the Pacific's northwest's food world! Overall, she is an inspiration in my career and a very successful person and woman.
The book launch will be held on Monday July 25th at Shilshole Bay Beach Club. (6413 Seaview Avenue Northwest) Copies of the book will be ready for purchase for $14.95. Inside the book will be great reviews of restaurants, recipes, top Seattle food events, and much, much more!
Tickets are $5 and buy them through: Brown Paper tickets (http://www.brownpapertickets.com/event/182227).
Looking forward to seeing everyone there!
Happy Baking!
Sunday, 19 June 2011
Stainless Steel versus Non-stick Cookware!
A new adventure is happening my food career: I am now working for Meyer Cookware at macys homestore in Bellevue Square. I am a sales specialist, helping and informing people about Meyer cookware and picking out the PERFECT set of cookware for their needs.(http://meyer.com/)Meyer cookware is a very large cookware company that started in 1971. On average, one in three pots used, in the USA, is some form of Meyer cookware brand.
At Bellevye macys, they carry Anolon and Circulon lines. Anolon (http://www.anolon.com/cs/Satellite/Page/anolon/1177513656235/Page/HomePage.htm) is a higher end, domestic cookware line that is great for the Top Chef wannabe, loves entertaining, and needs a decent set of pots and pans that will last a lifetime. Circulon (http://www.circulon.com/cs/Satellite/Page/circulon/1162475169783/Page/HomePage.htm) is another great cookware line designed for a domestic family, busy bee, or college student. Buy cookware is like buying a car: it all "looks" the same on the outside. It is all the small, important details that makes the difference. Want to learn more? I work at Bellevue Square Mall, macys homestore on Saturday and Sunday 12pm-4pm. I love to help and inform!
Dealing with the public and their kitchen needs and concerns, I am greatly informed about what people want and not want in their cookware.
WANT:
-Long lasting pots and pan.
-Easy clean up.
-Non-stick will not "die" and metal will not get in contact with their food.
-Easy grip handles.
-Oven safe
-A great deal!
DO NOT WANT:
-Cheap pots and pans that will die after 3 uses.
-Spending a fortune on a "decent" set and having it "fall apart."
-Really heavy pans.
-Dishwasher safe.
-Scrubbing each pot by hand because food got "stuck" to the bottom of the pan.
There are two main choices for cookware: Stainless steel or non-stick (over aluminium). Why those two? Steel and aluminium are both abundant and good conducters of heat. Cast iron and copper are also great choices for cookware. Cast iron is an excellent heat conducter, yet requires more maintance and can be very pricey. Copper delievers heat well, yet by itself, the pot will tarnish and look very unappealing.
Stainless steel: The low down!
-It is GREAT for high-heat cooking methods, like searing. Stainless steel can "take" high heat better than any non-stick pan.
-It looks gorgeous in any kitchen setting, yet all the cooking "scratches" will make the pans look unappealing.
-You have to use to more fat when cooking in stainless steel versus non-stick pans.
-Clean up can be difficult if you did not use enough fat. You can soak your pan in warm soap water and scrub with a soft scrubby. Still stuck food? Sprinkle your pan with baking soda and add warm water. Let it set for 15 minutes and try scrubbing again.
Non-Stick Pans: The low down!
-Only use non-stick cookware for medium-heat cooking methods, like sauting veggies. Over time, high heat will always damage ANY non-stick pan.
-Aersol sprays (like PAM) will DAMAGE your non-stick pan. Very little fat/oil is needed when using a non-stick pan! If you're watching your oil intake, use a "oil mister" filled with oil.
-Do not put your non-stick pan in the dishwasher! There is only one line of non-stick pan that is allowed in the dishwasher: Circulon Infinite. Other than that, always wash ANY large pot/pan, no matter what type it is!
-Non-stick pans make for EASY clean up!
Non-stick: What is hard anodized? The low down:
Q: What does "hard anodized mean?"
A: Anodizing "is an electrolytic passivation process used to increase the thickness of the natural oxide layer on the surface of metal parts." It is a process to make aluminum stronger. It is a protectice and surface treatment to make metals, like aluminum, more durable. "Hard" anodizing is means "hard coat."
"Hardcoat is produced during an electrochemical process that creates a layer of aluminum oxide on exposed surfaces of the base aluminum." Thus, hard anodized pans are about 30% stronger and durable than "just anodized" pans. Also, no metal/aluminum will come in contact with your food.
Q: What do I look for when buying hard anodized non-stick pans?
A: First off, look for "hard anodized" or "aluminum anodized" pans. Avoids words like just "anodized", "lightly anodized", or "infused anodized."
The heavier than pan: the better! You don't want a cheap pan that skimps on the metal. It will wrap in a couple uses. Make sure the handle is tightly secured on the pan. Most good pots have either stainless steel or silicone-heat safe handles. Avoid plastic handles. If a lid is included, double check that it is "tight fitting." I love stainless steel lids, but if you like glass lids, make sure it is "tempered", thus heat safe. Cheap glass lids will have a "small hole" on top because it was not tempered or tempered properly. So, high heat may crack, break, or damaged the cheap glass lid.
Q: I want a decent set of pots and pans, but cannot afford to spend a fortune.
A: First off, do your own personal research. Ask friends and familys for references. Read consumer reports and reviews. Find out what set works best for YOUR cooking lifestyle! Are you an avid cook? Love to bake? Or just needs a set of pan that will last a couple months?
Shop around for sales and deals. Browse through catalogs, newspapers, and online deals to view a price range. Be expected to spend, at least, $100, on a decent and durable set of pots and pans.
If you cannot afford a set, buy two or three pans that can be use for multiple uses. I like 1 large (10 inch) saute pan, 1 medium 3qt sauce pan, and a large 6qt sauce pan.
My advice: At home, I have my set of non-stick, hard anodized cookware that I use on a regular basis for daily cooking needs. Then, I have 2 try-ply stainless steel pans that I use for high-heat cooking methods, like searing a piece of fish. Anolon cookware is metal utensil safe, so I did not have to run out and buy a new set of "high heat" gadgets. But to avoid ANY scratches in your pan, use nylon or wood-heat safe cooking utensils.
Any more questions? Just ask! Happy cooking!
At Bellevye macys, they carry Anolon and Circulon lines. Anolon (http://www.anolon.com/cs/Satellite/Page/anolon/1177513656235/Page/HomePage.htm) is a higher end, domestic cookware line that is great for the Top Chef wannabe, loves entertaining, and needs a decent set of pots and pans that will last a lifetime. Circulon (http://www.circulon.com/cs/Satellite/Page/circulon/1162475169783/Page/HomePage.htm) is another great cookware line designed for a domestic family, busy bee, or college student. Buy cookware is like buying a car: it all "looks" the same on the outside. It is all the small, important details that makes the difference. Want to learn more? I work at Bellevue Square Mall, macys homestore on Saturday and Sunday 12pm-4pm. I love to help and inform!
Dealing with the public and their kitchen needs and concerns, I am greatly informed about what people want and not want in their cookware.
WANT:
-Long lasting pots and pan.
-Easy clean up.
-Non-stick will not "die" and metal will not get in contact with their food.
-Easy grip handles.
-Oven safe
-A great deal!
DO NOT WANT:
-Cheap pots and pans that will die after 3 uses.
-Spending a fortune on a "decent" set and having it "fall apart."
-Really heavy pans.
-Dishwasher safe.
-Scrubbing each pot by hand because food got "stuck" to the bottom of the pan.
There are two main choices for cookware: Stainless steel or non-stick (over aluminium). Why those two? Steel and aluminium are both abundant and good conducters of heat. Cast iron and copper are also great choices for cookware. Cast iron is an excellent heat conducter, yet requires more maintance and can be very pricey. Copper delievers heat well, yet by itself, the pot will tarnish and look very unappealing.
Stainless steel: The low down!
-It is GREAT for high-heat cooking methods, like searing. Stainless steel can "take" high heat better than any non-stick pan.
-It looks gorgeous in any kitchen setting, yet all the cooking "scratches" will make the pans look unappealing.
-You have to use to more fat when cooking in stainless steel versus non-stick pans.
-Clean up can be difficult if you did not use enough fat. You can soak your pan in warm soap water and scrub with a soft scrubby. Still stuck food? Sprinkle your pan with baking soda and add warm water. Let it set for 15 minutes and try scrubbing again.
Non-Stick Pans: The low down!
-Only use non-stick cookware for medium-heat cooking methods, like sauting veggies. Over time, high heat will always damage ANY non-stick pan.
-Aersol sprays (like PAM) will DAMAGE your non-stick pan. Very little fat/oil is needed when using a non-stick pan! If you're watching your oil intake, use a "oil mister" filled with oil.
-Do not put your non-stick pan in the dishwasher! There is only one line of non-stick pan that is allowed in the dishwasher: Circulon Infinite. Other than that, always wash ANY large pot/pan, no matter what type it is!
-Non-stick pans make for EASY clean up!
Non-stick: What is hard anodized? The low down:
Q: What does "hard anodized mean?"
A: Anodizing "is an electrolytic passivation process used to increase the thickness of the natural oxide layer on the surface of metal parts." It is a process to make aluminum stronger. It is a protectice and surface treatment to make metals, like aluminum, more durable. "Hard" anodizing is means "hard coat."
"Hardcoat is produced during an electrochemical process that creates a layer of aluminum oxide on exposed surfaces of the base aluminum." Thus, hard anodized pans are about 30% stronger and durable than "just anodized" pans. Also, no metal/aluminum will come in contact with your food.
Q: What do I look for when buying hard anodized non-stick pans?
A: First off, look for "hard anodized" or "aluminum anodized" pans. Avoids words like just "anodized", "lightly anodized", or "infused anodized."
The heavier than pan: the better! You don't want a cheap pan that skimps on the metal. It will wrap in a couple uses. Make sure the handle is tightly secured on the pan. Most good pots have either stainless steel or silicone-heat safe handles. Avoid plastic handles. If a lid is included, double check that it is "tight fitting." I love stainless steel lids, but if you like glass lids, make sure it is "tempered", thus heat safe. Cheap glass lids will have a "small hole" on top because it was not tempered or tempered properly. So, high heat may crack, break, or damaged the cheap glass lid.
Q: I want a decent set of pots and pans, but cannot afford to spend a fortune.
A: First off, do your own personal research. Ask friends and familys for references. Read consumer reports and reviews. Find out what set works best for YOUR cooking lifestyle! Are you an avid cook? Love to bake? Or just needs a set of pan that will last a couple months?
Shop around for sales and deals. Browse through catalogs, newspapers, and online deals to view a price range. Be expected to spend, at least, $100, on a decent and durable set of pots and pans.
If you cannot afford a set, buy two or three pans that can be use for multiple uses. I like 1 large (10 inch) saute pan, 1 medium 3qt sauce pan, and a large 6qt sauce pan.
My advice: At home, I have my set of non-stick, hard anodized cookware that I use on a regular basis for daily cooking needs. Then, I have 2 try-ply stainless steel pans that I use for high-heat cooking methods, like searing a piece of fish. Anolon cookware is metal utensil safe, so I did not have to run out and buy a new set of "high heat" gadgets. But to avoid ANY scratches in your pan, use nylon or wood-heat safe cooking utensils.
Any more questions? Just ask! Happy cooking!
Thursday, 28 April 2011
COOKIE CHARACTERISTICS!
I love, LOVE cookies! And, who doesn't? A classic chocolate chip cookie with a tall glass of milk, or perhaps a spiced gingerbread man in the snowy winter, or even an almond shortbread on a sunny afternoon. Whatever your favorite type of cookie is, you want to know how to make it PERFECT and your way. I love soft, tender, nutty shortbread. My fathers loves large, extra chewy cookies. My mother only goes after anything super crispy and dark! What your preference on your type of cookie does not matter. What matters is how to make it correctly. Read more to find out what ingredients make a cookie have its characteristics.
CRISP COOKIES: (example: tuile and shortbread cookies)
-Low moisture/liquids (like eggs)
-High sugar and fat
-Longer baking time
-Small size
SOFT COOKIES: (opposite of a "crisp" cookie; example: chocolate chip cookie)
-High liquid
-Low sugar and fat
-Contains a hygroscopic sugar ("absorb moisture" type of sugar), such as honey, molasses, and corn syrup.
-Low bake time
-Large size
CHEWINESS: (example: oatmeal raisin cookies)
-High sugar and liquid
-Low fat
-High egg content
-Strong gluten (flour/dry goods) development
SPREAD/LARGE SIZE:
-High sugar content
-High baking soda content
-Creaming the fat and sugar for a long period of time
-High liquid content
-Strong gluten flours (like bread flour)
MY CHOCOLATE CHIP COOKIE RECIPE:
Below is my favorite, all time chocolate chip cookie recipe with details at every step. They come out soft and delightful!
-Pre heat oven to 325 degrees F. Have 2 parchment-line sheet trays ready to go! (no grease or pan spray is needed!)
1) In a Kitchen Aid mixer, with the paddle attachment, cream 2 sticks of soft, unsalted butter, 1 cup of brown sugar, and 1/2 cup of white sugar.
-Cream until light and fluffy, approx. 10 mins.
-Stop the machine and scrap down 3 times during the creaming process.
-Make sure to "pack" the brown sugar when measuring it.
2)In a microwave safe container (like a mug), whisk together 2 large eggs and 1 tablespoon of vanilla. Microwave for 10 seconds, just until the "chill" is gone. With the mixer still going on medium speed, SLOWLY add the eggs/vanilla mix.
-Stop the machine half way adding the eggs and scrape again. Why? You're making an uniform batter!
-If the mixture looks like it "broke" or "too wet," you added the liquids too fast or the liquids where too cold. Add a bit of the flour to it.
3) Sift all the dry ingredient together in a large bowl: 2 1/4 cups all-purpose, unbleached flour, 1 teaspoon salt, and 1 teaspoon baking soda. Stop the machine. Add the dry ingredient and 1 bag of semi-sweet chocolate chip cookies (and some chopped walnuts if you're like me). Mix on SLOW until just combined.
-Mixing too fast and long will cause a strong gluten-development in the cookie dough, which will cause the cookie to be chewy...if that is what you want.
-Scrape again! Esp. at the bottom where flour chunks tend to hide.
-I love using an ice-cream scoop to evenly portion out my cookie dough. About 9 cookies will bake on an average/medium size sheet pan.
-Bake for 8 mins, and rotate the pan half way for EVEN cooking! The cookies will be done when the edges are slightly brown and the middle is "almost" done, yet still soft.
-Cool the cookies directly on the pan. Eat, share, and SMILE!
Happy baking!
Re-Read these past blog posts for more info on cookies:
"Baking powder vs Baking soda"
"To sift or not to sift"
"The creaming method"
"Know your oven"
CRISP COOKIES: (example: tuile and shortbread cookies)
-Low moisture/liquids (like eggs)
-High sugar and fat
-Longer baking time
-Small size
SOFT COOKIES: (opposite of a "crisp" cookie; example: chocolate chip cookie)
-High liquid
-Low sugar and fat
-Contains a hygroscopic sugar ("absorb moisture" type of sugar), such as honey, molasses, and corn syrup.
-Low bake time
-Large size
CHEWINESS: (example: oatmeal raisin cookies)
-High sugar and liquid
-Low fat
-High egg content
-Strong gluten (flour/dry goods) development
SPREAD/LARGE SIZE:
-High sugar content
-High baking soda content
-Creaming the fat and sugar for a long period of time
-High liquid content
-Strong gluten flours (like bread flour)
MY CHOCOLATE CHIP COOKIE RECIPE:
Below is my favorite, all time chocolate chip cookie recipe with details at every step. They come out soft and delightful!
-Pre heat oven to 325 degrees F. Have 2 parchment-line sheet trays ready to go! (no grease or pan spray is needed!)
1) In a Kitchen Aid mixer, with the paddle attachment, cream 2 sticks of soft, unsalted butter, 1 cup of brown sugar, and 1/2 cup of white sugar.
-Cream until light and fluffy, approx. 10 mins.
-Stop the machine and scrap down 3 times during the creaming process.
-Make sure to "pack" the brown sugar when measuring it.
2)In a microwave safe container (like a mug), whisk together 2 large eggs and 1 tablespoon of vanilla. Microwave for 10 seconds, just until the "chill" is gone. With the mixer still going on medium speed, SLOWLY add the eggs/vanilla mix.
-Stop the machine half way adding the eggs and scrape again. Why? You're making an uniform batter!
-If the mixture looks like it "broke" or "too wet," you added the liquids too fast or the liquids where too cold. Add a bit of the flour to it.
3) Sift all the dry ingredient together in a large bowl: 2 1/4 cups all-purpose, unbleached flour, 1 teaspoon salt, and 1 teaspoon baking soda. Stop the machine. Add the dry ingredient and 1 bag of semi-sweet chocolate chip cookies (and some chopped walnuts if you're like me). Mix on SLOW until just combined.
-Mixing too fast and long will cause a strong gluten-development in the cookie dough, which will cause the cookie to be chewy...if that is what you want.
-Scrape again! Esp. at the bottom where flour chunks tend to hide.
-I love using an ice-cream scoop to evenly portion out my cookie dough. About 9 cookies will bake on an average/medium size sheet pan.
-Bake for 8 mins, and rotate the pan half way for EVEN cooking! The cookies will be done when the edges are slightly brown and the middle is "almost" done, yet still soft.
-Cool the cookies directly on the pan. Eat, share, and SMILE!
Happy baking!
Re-Read these past blog posts for more info on cookies:
"Baking powder vs Baking soda"
"To sift or not to sift"
"The creaming method"
"Know your oven"
Saturday, 23 April 2011
Recap on last Sunday's Second Annual Cupcake Camp!
On a sunny Sunday, many cupcake bakers, lovers, and adorers gathered at the Canal, in Ballard, to celebrate CUPCAKES! Yes, the magnificent little treats filled the room with sweet smells and delights. What could top off a gorgeous day better than sharing some sweetness with the community?!
Last year's cupcake camp I attended I supported Spitfire Restaurant, where I currently work. I brought my "kimm-chi" cupcakes, made with real kimchi, and it received honorable mention for the most unique cupcake.
This year, I went as Sweetness Catering and had my own personal table set up! I know simplicity sells, so I brought my chocolate cloud (all chocolate) and white cloud (all vanilla) cupcakes. There were a TON of unique and creative cupcake flavors brought my major cupcake business, small bakeries, and personal caterers, like myself. I felt so honored to be among such sweet, successful, and amazing businesses.
Not only did I get to present my cupcakes, all 350 mini's, I got my word out to the public, met lovers of anything sweet, and saw familiar faces from last year! Kudos to Carrie Middlemiss, owner of Bella Cupcake Couture (http://www.bellacupcakecouture.com/) who organized and hosted the ENTIRE event. She is one truly sweet and kind soul.
I can't wait for more foodie events in the Seattle-area and next year's cupcake camp. I am already brainstorming more creative flavors to share with the public.
Happy baking!
Last year's cupcake camp I attended I supported Spitfire Restaurant, where I currently work. I brought my "kimm-chi" cupcakes, made with real kimchi, and it received honorable mention for the most unique cupcake.
This year, I went as Sweetness Catering and had my own personal table set up! I know simplicity sells, so I brought my chocolate cloud (all chocolate) and white cloud (all vanilla) cupcakes. There were a TON of unique and creative cupcake flavors brought my major cupcake business, small bakeries, and personal caterers, like myself. I felt so honored to be among such sweet, successful, and amazing businesses.
Not only did I get to present my cupcakes, all 350 mini's, I got my word out to the public, met lovers of anything sweet, and saw familiar faces from last year! Kudos to Carrie Middlemiss, owner of Bella Cupcake Couture (http://www.bellacupcakecouture.com/) who organized and hosted the ENTIRE event. She is one truly sweet and kind soul.
I can't wait for more foodie events in the Seattle-area and next year's cupcake camp. I am already brainstorming more creative flavors to share with the public.
Happy baking!
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