You might have noticed I got a new heading and I am very excited about it! Yet I am going to change it due to the fact that the fonts and colors don't really match. But, hey, baby steps.
I also got a favicon up on my blog (look up next to my url... see the little picture!). Yup it's exciting for me, especially since I worked on it for two hours last night.
Also, I'm very happy with how my food photography is coming along, yes I'm still in the beginning stages, but I'm getting better. (Go ahead, take a look at my first post!)
Well, this week I was looking to try something new, and I recently tried tiramisu from the local grocery store's bakery last weekend. So, of course I wanted to make it. The recipe I found was a simple, yet extremely good cross between a tiramisu and a triffle. ('cause there's no cake) So, it's not a very authentic tirmasu, but heck: it's creative.

Tiramisu Trifles

Adapted from: My Baking Addiction
Yields: 5 to 7 servings

For the Tiramisu:

1 cup heavy whipping cream
1/4 cup granulated sugar
1 cup Ricotta Cheese, any style
1 tablespoon unsweetened cocoa powder
1 tablespoon Kahlua, or vanilla as a substitute
1/2 teaspoon instant espresso granules

1. Combine whipping cream and sugar in food processor bowl fitted with metal blade.

2. Process until cream is stiff (time varies by machine, but about 1 min). Transfer whipped cream to a medium bowl and set aside. (There is really no need to clean the food processor.)

3. Combine cheese, cocoa powder, Kahlua and instant espresso granules in food processor bowl. Process until blended. Add cheese mixture to bowl with whipped cream; fold in with rubber spatula until no white streaks remain.

For Layers:

1 1/4 cup heavy cream, whipped with 2 tablespoons granulated sugar
1/2 cup chocolate cookie crumbs (such as Oreos™without the inside)

For Garnish:

fresh raspberries
mini chocolate chips

Assembly:

Place the tiramisu in one pastry bag and the whipped cream in another (Use small to medium sized plain tips). Spoon the crushed cookie into each small glass until it forms a small layer on the bottom. Then pipe a layer of tiramisu, then a layer of whipped cream. Repeat this (cookies- tramisu- whipped cream) once more, finishing with the whipped cream in a nice spiral on top. (If you have to do it 3 times that's fine too, get creative!)

Top with raspberry's and mini chocolate chips. And put in the fridge until you serve.
Can be made 1 day ahead.






Hey, so I'm sending out a quick post just to see if my feed is up and running. As you can tell I have no idea how to a run a blog so lets hope this works, and thanks for all the subscriptions!
Needless to say that there was nothing else for me to do this weekend but bake. The winter wind blew in a huge storm, so I was unwilling to go outside. So I picked out a few project, baking being one of them of course, and worked on them all this weekend. Another, probably less productive thing I did was hit the Internet. But, you know I did find some new food blogs for inspiration. Although, I checked out more of Erica's Sweet Tooth (from last weeks recipe!) and saw she has some great cakes and other creations. Then my eyes  flicked over to this Fudge Tunnel Cake, and yes I was now completely obsessing.
Luckily I had most of the ingredients in my house though, because I wasn't driving in this weather.


Tunnel of Fudge Cake

Serves: approx. 10


For the pan:

1 tbsp Dutch processed cocoa powder
1 tbsp unsalted butter, melted

Preheat the oven to 350 degrees. In a small bowl, combine the cocoa powder and melted butter, and use a brush to evenly coat the inside of a 12-cup bundt pan.

For the cake:  

1/2 cup boiling water
2 oz bittersweet chocolate, chipped
2 cups all purpose flour
3/4 cup Dutch processed cocoa powder
2 cups confectioners' sugar
1 tsp salt
5 large eggs, at room temperature
1 tbsp vanilla extract
1 cup granulated sugar
3/4 cup light brown sugar
20 tbsp (2-1/2 sticks) unsalted butter, at room temperature

In a medium bowl, pour the boiling water over the chopped chocolate and whisk together until smooth. In another bowl, whisk together the flour, cocoa powder, confectioners' sugar, and salt. In yet another small bowl, lightly beat together the eggs and vanilla.

In the bowl of an electric mixer, beat together the granulated sugar, brown sugar, and butter on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer turned down to low, add the egg mixture and beat well. Add the chocolate mixer and mix until incorporated. Slowly add the dry ingredients and mix until just combined. Pour the batter into the pan and bake for about 45 minutes, or until the edges of the cake begin to pull away from the pan.

Allow the cake to cool in the pan on a wire rack for at least an hour before inverting it onto a cake platter. Then, allow the cake to cool another 2 hours.

For the ganache:

3/4 cup heavy cream
1/4 light corn syrup
8 oz bittersweet chocolate, chopped
1/2 tsp vanilla extract

For the glaze, combine the cream, corn syrup, and chocolate in a small saucepan over medium heat. Stir frequently until completely smooth, then add the vanilla. Set the mixture aside for about 30 minutes to allow it to thicken. Use a spoon to drizzle the glaze over the cake and allow it to fall down the sides. Let the ganache set for at least 10 minutes before slicing.




This cake is amazing with its gooey inside and dense outside. It melts in your mouth and is just truly amazing! (Just be sure not to over cook it cause then you won't get the amazing inside that defines this cake.) 
OK, so last Sunday as we all know was the Superbowl. That means thinking long and hard about what to make because there is so much food people will forget what they ate 15 minutes after they ate it. I know whatever I made should be bite sized, but I hadn't a clue what that could be. So, naturally Pinterest was one of my first places to go. Ah Pinterest, the one site where original ideas become, well, not-so-original. But it is a wonderful site that I think many people should check out if they haven't already.
But before I tell you what I found, I have a friend who reads the blog who said I should put more of my self and my life into it. So, here I go: For me, baking and this love for anything sweet started at my little sisters school book fair. I was allowed one free book, so I was walking around just kind of checking on things. Soon enough my slow wandering took me past the cookbook section, what caught my eye next was, what I feel started this whole pastry expirience. It was the flashy book Cupcakes, Cookies and Pie, Oh My! By Karen Tack. I soon found myself creating cute flashy deserts such as high heeled cupcakes. I soon realized, though, that this wasn't really pastry, and it wasn't really baking. I was using frosting from a can, and pre made pound cake. This is where Pinterest comes in. Though it, I found the food blog world and possibilities spread out before me. I soon found myself creating my own frosting, and my own cake. Today, I really can't recall the last time I used a boxed cake or a can of frosting for one of my baking projects. So I found two blogs that I love Tartlette and Pastry Pal, and began baking form them. (Today I still go to them if I can't find something somewhere else and they are still my favorite.)
So when I decided to make my own blog, I had been baking every Sunday for a while, and I thought documenting it here would be fun. And, whadya know, I was right.


So anyway, this week. Is...

Salted Carmel Shortbread

From: Erica's Sweet Tooth

Ingredients:

For the shortbread layer:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

For the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract

Directions:

Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing. Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.
Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees. Remove from heat, stir in the vanilla and pour caramel over the shortbread.

Refrigerate for at least 3 hours (I left them in for 3 and as you see from the pictures, the carmel wasn't set enough so I would put them in overnight if you can), then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you’re ready to eat them.