Chocolate, Cake, Candy… Must be Valentine’s Day

Finding that special Valentine’s Day treat can turn into a difficult task. Chocolate is a must, but deciding whether to put it into a cake, cookie or candy is where the problem lies. Making all three would be my favorite option, but unfortunately I have to draw a line somewhere. When I noticed a recipe for Red Velvet Cake balls on the fabulous blog Bakerella, It was the perfect recipe to get a little bit of everything. It is covered in chocolate, looks like candy, but is actually filled with cake.

While a variety of cakes would work for this dessert (and I plan to experiment so keep your eye out) there is something so appealing and striking about red velvet cake. When you cut it open the rich red color blends so beautifully with the dark and bold chocolate surrounding it. Of course, for Valentine’s Day it couldn’t be a better choice.

What I really loved about the recipe was taking a perfectly cooked cake and crumbling it up into a bowl. For some this may sound like a horrific idea, but for me it was a major relief in the baking process. Every time I bake a cake there are always two moments of fear:

1) Releasing the cake from the pan in one piece

2) Not ruining the cake as I decorate it.

Follow this recipe and you will see why those fears simply disappear from your mind.

The original recipe on Bakerella called for red velvet cake mix and a 16 ounce can of cream cheese frosting. I have no problem using help from the store as I believe homemade food is food that carries your love, not necessarily the level of effort. However, for health reasons and my love for it I tend to make products from scratch as much as I can.

 I debated whether to use a mix or homemade for this recipe. For sake of time and because it was my first time making it I decided to use a mix. However, since I love the taste of homemade frosting ten times better than store bought I did choose to use homemade cream cheese frosting instead. I think that’s a fair trade off.

Ingredients:
1 box of red velvet cake mix or a homemade red velvet cake (13X9)
16 ounces cream cheese frosting
1 package of chocolate bark

First you bake the cake according to the directions on the package or based on your recipe. Make sure to let cool before going on to the next step.

Then you can either make your cream cheese frosting or get the store bought 16 ounce can.

Once the cake is cooled the fun begins. Crumble it into a bowl and top with cream cheese frosting. Prepare to get your hands messy because the next step is best done by hand.

Mix the cake and frosting together until the frosting is completely blended in with the cake.

Then you want to roll the cake/frosting combo into round balls and place on a baking sheet covered in wax paper. You should get close to 50 balls depending on the size you choose to make them.

Then place in the freezer to chill, you can do it in the refrigerator, but the freezer will chill them faster. Leave them in for about an hour if in the freezer or longer if in the fridge. Melt your chocolate bark for dipping.

Once the cake balls are chilled, dip them into the chocolate using a spoon. If the cake balls are cold enough the chocolate should harden quickly. You can use regular chocolate or white chocolate.

While they are so beautiful to look at, it won't be long before your taking that first bite.

I chose to dip the ones in white chocolate only half- way, so both colors could show.

Enjoy!

Fairytales can come true

Do you believe in fairytales? I do for a variety of reasons, but sometimes life’s reality can put them on the back burner. Luckily, there is one fairytale I can always count on to bring a smile to the day. It doesn’t involve a fairy godmother or prince charming, just decadent frosting and whimsical sprinkles that bring together the fairytale cookie.

The cookie is simply known as a fairytale and it is the most popular cookie at Moveable Feast a catering company with a retail location in downtown Geneva, Illinois. I am fortunate enough to work at Moveable Feast where I am surrounded by wonderful creations, sweet and savory.  Moveable Feast has numerous accomplishments to be proud of, there deeply fudgey brownies have been enjoyed by the likes of Oprah and the Obama family and they recently celebrated their ten year anniversary. The mission at Moveable Feast is help everyone celebrate life through great food and the joy of entertaining. Every time I see a face light up after getting a glance of the fairytale I know they are succeeding in their mission.

The presentation of the cookie alone is fit for royalty. It carries the charm reminiscent of a cupcake, with the flavor and texture of a cookie. It can be described as is in between a sugar and butter cookie with crispy edges, and a softer center. Almond extract gives the cookie their distinct flavor, but nothing steals the show more than the frosting.

Found in a variety of colors the frosting tops the cookie effortlessly as if they were meant to be together. As a person who has tried a variety of frostings, I have never had one like this. It simply melts in your mouth and also carries a hint of almond extract. The sprinkles add the perfect touch.

Some may say that a cookie is just a cookie, but I believe that every cookie has a one of a kind joy. There are millions of chocolate chip cookie recipes, but we all have our own favorites whether it is from the bakery down the street or a cherished family recipe.

When a young child comes in to the shop asking very politely, yet anxiously, for a fairytale I can guarantee a cookie means so much more.

Moveable Feast is located on 321 Franklin Street Geneva, IL 60134
(630) 845-3287
http://www.moveablefeastgeneva.com/

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My trials and tribulations with the simple pancake

Everybody has their own successes and failures in the kitchen. Until recently, I was ashamed to admit my kitchen failure revolved around the simple pancake. I would consistently discover them to be uncooked in the center, yet I was determined to make the perfect pancake and I would not give up until I did.

The premise seemed so simple: pour the batter, wait for it to bubble, flip and enjoy. How could a person possibly continue to mess this up? I tried several different recipes, hoping that I would find some kind of magical recipe that would result in the perfect pancake. Yet, deep down I knew a recipe was not at fault here.

Last week I discovered a pancake recipe on the King Arthur blog Baking Banter. It was titled Simply Perfect, had wonderful reviews and looked delicious. This would be the end of my pancake failure. I measured all of the ingredients precisely, was careful not to over mix it and then let it rest as directed. Making the batter had never been my issue as it follows along the same lines of any other baked good; it was in the next step that my trouble always seemed to begin.

I started off with low heat compared to medium, greased the pan with butter, did the water test and was ready to pour the first pancake. I used 1/3 cupfuls and watched as the bubbles began to appear on top. I realized my first mistake in the past had been flipping at first sight of a couple bubbles. Problem number one fixed. Problem number two was accomplished by starting off with a lower heat than I had ever used. All stove tops are different so finding the perfect balance of heat is always a matter of trial and error. By using a very low heat, I was able to patiently wait for bubbles to appear without fearing it would burn.

As my college roommate always insisted, a good pancake can only have one flip. So after the bubbles were pretty consistent I flipped it and crossed my fingers because that was the only flip this pancake was going to get. After a few minutes had passed and the edges appeared cooked I took it off the heat and was ready to find out if my days of pancake failure were over.

I think the picture speaks for itself!

To all of the readers out there who are haunted by a failure in the kitchen, keep trying because the taste of success is all worth it.

Pancake Recipe
Slightly Adapted from King Arthur Flour
2 large eggs
1 ¼ cups milk
3 Tbsp. melted butter
1 tsp. vanilla
¾ tsp. salt
2 tsp. Baking powder
2 Tbsp. sugar or malted milk powder

Whisk together the salt, baking powder and sugar, and set aside. Then whisk together eggs, melted butter, vanilla and milk. Add dry ingredients to wet ingredients and mix just until combined. Lumps are fine in a pancake batter. Let the batter sit for 10- 15 minutes before cooking, it will thicken slightly.

Lightly grease a griddle or frying pan with butter or cooking spray and heat over low to medium heat, the pan is ready when a few drops of water dance across the pan before evaporating.

Drop 1/3 cupfuls of batter onto the pan. The pancake is ready to flip when bubbles begin to form on the top side. Cook until other side is slightly browned. To achieve fluffy pancakes, only flip the pancake once.

Serve with butter and syrup or your favorite pancake topping.

A story of food, love and Banana cake....

As I was doing my usual Twitter scanning the other day, I came across a post by Ruth Reichl, former Gourmet Magazine editor. After noticing the words sweet, rich and butterscotch I was immediately on her website to find the recipe for a butterscotch pudding.

Once I was there, I discovered a journal post she wrote titled “Why I write about Food.” Discovering the passion underneath a talent is something I always find fascinating. As I read her eloquent explanation I began to think about my own passion for food and writing and why I find so much joy from it.

I refer to myself as a foodie, but I have often thought about what truly defines a foodie. It would be hard to find a person that did not love food. We all need it and find our own form of joy from it. Yet, when you consider yourself a foodie you are instantly put on a whole new level. A general notion comes to mind when a person is called a foodie, but society cannot create a singular definition. Being a foodie is an individual passion, defined on an individual basis.

My life as a foodie began my freshman year of high school with a recipe for banana cake. I know what you’re thinking, how can a banana cake transform someone into a foodie?

It started when I had to bring a homemade recipe for a class. I brought out an old family cookbook, found a recipe for banana cake (with no picture) and decided it would work.

At the time homemade treats were rarely found in my house and while I loved food I did not have a true value or appreciation for it.

When I made the banana cake something came over me in the process. I felt closer to the food and gained a sense of achievement knowing that I was capable of making something from scratch. I brought it to school where it gained good reviews and it was at that moment I began to see the connection food can have on all of us.

There was no looking back from that point. I became immersed in the Food Network, began to enjoy grocery shopping and saw food as more than something to eat. I started making the banana cake for family occasions and it quickly became a family staple. It is not covered in a cream cheese frosting, but is simply accessorized with a few chocolate chips scattered across the top. For those who lack a giant sweet tooth (yes people like that do exist) and for those of us who love a healthy dose of sugar it is the perfect way to end a meal.

As I write this blog post I realized that simply writing about the banana cake brings me a great deal of joy. That is why I love writing about food. It is through our words that we can excite people about food and connect our own stories. The butterscotch pudding posted by Ruth Reichl did not have any pictures but it still gained my full attention. It was all through her words that my senses were engaged.

That is why I do not have any pictures of this banana cake, but simply posted the recipe as I saw it in the cookbook. My story of the banana cake may not match the story of others and some may choose to put on their own spin to meet their tastes. I invite you to create your own memories with this banana cake, because the joy it has brought me cannot be captured in a picture.

Banana Cake recipe
Adapted from Portal to Good Cooking Vol. IV
1 ¼ cups sugar
½ cup + 2 Tbsp unsalted butter
2 eggs
1 cup mashed banana
¼ cup dairy sour cream
1 tsp vanilla
2 cups all- purpose flour
1 tsp. baking soda
1 cup semi- sweet chocolate chips

Cream sugar and butter. Add eggs, mashed bananas and sour cream. Mix until blended. Stir in vanilla. Combine flour and baking soda; add to banana mixture. Pour into greased round 9” circle cake pan. Sprinkle with chocolate chips. Bake at 350°F for 40- 45 minutes.

Three words that can save you in the kitchen: Mise en Place

We all watch cooking shows and wish cooking could be that easy. Even without the full staff, the finest ingredients and their skill- level, cooking really can be that simple. It all comes down to three words that can make or break the cooking experience. Mise en Place which is French for “everything in its place” is the first thing you will learn in any cooking school before even picking up a pan.

Mise en Place not only makes cooking go much smoother, but it allows you to enjoy the process ten times more. Mise en Place can be done in 15 minutes or can even be started in small steps days ahead.

There are some general guidelines to Mise en Place that can make your cooking or baking experience a major success. The best part is that it will not cost you a cent.

Start of the week:
*Pick the recipes you want to cook for the week.
*Make a list and head to the grocery store.
*Cut, chop or dice any ingredients that can be done ahead of time. Then place in baggie and label it with the recipe you plan to use it for.

Day you plan to cook:
*Read entire recipe again and make sure you understand all of the techniques involved.
*Make sure you have all of the equipment clean and ready to use.
Before you start cooking make sure you weigh and measure everything out.

By taking Mise en Place in steps you will quickly realize how easily it can be accomplished and the multiple rewards that follow.

A great way to start the day: Orange French Toast

When it comes to French Toast the ingredient list is always small, but the versatility is as big as your imagination. Whether it is fancied up with brioche, stuffed with cream cheese or just plain and simple, it is one of the most comforting ways to start a day.

I always rely on French Toast as my go to breakfast when I want a little more than a bowl of cereal, but don’t want to go all out with pancakes or waffles. It takes virtually no time at all and clean up is minimal. What I specifically love about French Toast is the day old bread requirement. We can all relate to the "rush factor" we experience when a product has to be used up before it goes bad. The fact that French Toast erases that rule makes it extra special in my book.

A couple of years ago I found a baked French Toast recipe made with orange juice and decided to make it for a brunch. It was the perfect blend of sweetness for French Toast, and the combination with brown sugar was heavenly. I figured if it worked so well with a baked French Toast, it should work with basic French Toast batter as well. After all, the joy of cooking comes from experimentation.

Luckily it was a major kitchen success, and to top it off the kitchen smells wonderful after making it.

Orange French ToastFor 2 Servings
1 cup Orange Juice
4 eggs
1 tsp vanilla
Pinch of cinnamon
4 slices of thick bread, brioche, or challah would be best
3 Tbsp. Half and Half (optional, will give a more traditional flavor)
Whisk orange juice with all of the eggs. Add vanilla and cinnamon. Dip bread in batter on both sides for about 30 seconds.
Heat butter on skillet and add French Toast two pieces at a time. Cook until golden brown.
Serve with a little brown sugar sprinkled on top and/or with maple syrup.
Side note- Whole wheat bread is a healthy choice, but be aware that if you use a whole wheat bread with a stronger flavor it may take away from the orange flavor.

Food Expressions: The Beauty of Simplicity

Food does not need plastic surgery, make-up or added chemicals to look beautiful. A butternut squash stands apart with its unique shape and the pomegranate looks like a gift directly from nature when you look past the exterior to find the beauty within. Even with all of this natural beauty and flavor surrounding us, there is a consistent effort to improve it. By stepping back for just a moment it does not take long to realize it is perfect just the way it is.

In today’s kitchen frozen food has replaced rustic, old- fashioned cooking and there is a general notion that anything with handmade attached will take up more time than we have to offer. If that is your belief, you have not been introduced to the galette. A galette is a rustic version of pie with the crust folded over on the edges showcasing the filling in the center. It requires no special tools or fancy ingredients, yet it reflects an elegance that makes it so appealing. From savory to sweet the versatility makes it perfect for a simple dinner or special dessert. The pie crust is essentially a canvas for any filling and spread you can imagine and with a little preparation ahead of time a galette can easily be prepared in 15 minutes. Then you just have to handle waiting for it to bake.

Here is a wonderful savory galette recipe to use as a launching point, but feel free to get creative and try some new ideas:

Butternut Squash, Apple and Onion Galette with Stilton: Adapted from Food Network (Stilton is a blue cheese, but goat cheese is also a wonderful option or gorgonzola)


Pie Crust:
This is the pie crust that corresponds to this recipe, but if you have another recipe you enjoy feel free to use it. However, keep in mind that a heartier crust often works better for a galette, such as this one with an egg added.
1 ¼ cups all- purpose flour
Pinch salt
8 tbsp. cold unsalted butter
1 large egg, lightly beaten
Water if needed, up to 1 tbsp.
Pulse the flour and salt together in a food processor, just until combined. Add butter and pulse until it resembles the size of a pea in your hand, there should be no large clumps of butter. Add egg and pulse a few more times. If the mixture is dry, add cold water 1 teaspoon at a time until a good texture is formed. Wrap in plastic wrap and chill for at least 1 hour.


Filling:
• 1 large baking apple
• 1 small or 1/2 medium butternut squash
• 1 small yellow onion
• 3 tablespoons unsalted butter, melted
• 2 teaspoons chopped fresh rosemary leaves
• 2 teaspoons chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 2 tablespoons mustard (any flavor you like)
• 1 egg
• 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)


Directions:
1) Preheat oven to 400 degrees.
2) Cut the apple and squash and onion to equal thickness (good step to do ahead of time for a time- saver).
3) Combine melted butter, rosemary, salt and pepper and thyme together. Add in apple, onion and squash.
4) Roll out pie- dough to a 9 inch circle.
5) With a pastry brush spread with mustard, leaving a 2 inch dry border.
6) Spread apple, onion and squash in center.
7) Fold up the edges, showcasing the filling in the center.
8) Brush crust with egg wash.
9) Place on a baking sheet and bake until crust is golden brown and crisp and vegetables are tender.


For a sweet galette, you can use any combination of fruit or filling. Blueberries would be wonderful in the summer, and apples and pears are perfect for the winter and fall. Here is a basic fruit recipe to follow:
Pear Galette
Pie Crust rolled into 9” circle
Pears 1.5 lbs (about 2-3 pears) cut into ¼” wedges
Sugar 1 tbsp
Lemon 1/2
Egg 1, beaten
Slivered almonds 1 Tbsp.
Place pear wedges in a bowl and toss with the sugar and juice of half a lemon.
Working from the center, arrange pear thickly over the dough, leaving a 2” border dry edge.
Fold dough over edge about 1”
Brush the dough with the egg.
Sprinkle with additional sugar and sprinkle with slivered almonds
Bake until pears are tender
Dust with powdered sugar

Don’t be afraid to add different spreads and flavors that go beyond traditional. Chocolate, cookie crumbs, frangipane all would be delicious. Plus, these extras help soak up the juices from the fruit keeping the crust nice and crisp.