February 3rd: Happy Birthday Claire!

 

When I think of my daughter Claire, I think of sunflowers.  When she was about thirteen, she gave me a sunflower and a little stuffed bear that said Best Friends Forever.  It was during a difficult time in my life and her sweet gift meant the world to me.  I've never forgotten it.  Plus Claire is a sunflower herself, so bold, and bright, and beautiful.  So as her birthday approached, I knew just what flower should grace her cake.

                                        

It was a three day project. 

Day one I played around with fondant and cutouts until I found what worked best for me.  I used daisy cutouts, made two layers per flower overlapping them, and then placed a circle of brown in the center. With a decorater tip, I pressed little holes all over the brown centers.

Day two was high altitude baking day!  I'd heard that cakes often rise quickly and then collapse, so I researched what changes were needed at 5,000 plus feet.  I decreased the sugar and baking powder, increased the butter and milk, and set the oven at just a tad higher: 360 F.  To my relief, all went well.

Day three I iced the cake with chocolate ganache and let it set in the fridge for about an hour.

Then I covered it in chocolate fondant and decorated with the fondant sunflowers and leaves. 

To my relief, it survived the drive down the mountain.

Happy Birthday Claire!

My Review of Color Story Butcher Block Kitchen Island in Black

Originally submitted at All Kitchen Carts

Butcher Block Kitchen Island Features:

• Black finish
• Sturdy solid wood construction
• End-grain butcher block working surface

1 Basket pull-out drawers

Slatted lower storage shelf

4 Utensil hooks

Color Story Butcher Block Kitchen Island in Black

Just What I Needed

By debtom from Lake Arrowhead, CA on 1/16/2011

 

5out of 5

I recently moved to a new home and though my kitchen is lovely, my countertop is tile--not a good surface for dough or fondant. This butcher block island is a perfect addition, just the right size to roll out pie crusts and fondant or knead bread dough, yet it's not too big. I keep it to the side in front of a window where it displays a three tier fake cake I made in a cake decorating class. It is a nice piece of furniture in itself. It is sturdy and solid. I recently wrote about it on my baking blog Baking Daze in LA with a link to All Kitchen Carts.com and photos of it being used.

I pull it over to the kitchen when needed.

Tags: Picture of Product, Using Product

Off to the side when not in use.

Tags: Picture of Product

(legalese)

New Year, New Home, New Name!

All settled into my new home in the mountains.  It is quiet and peaceful, has a lovely view of the lake, and does get a good sampling of winter weather as you can see--though much of the snow melted the next two days.

                                   

I had such fun baking for the holidays in my new kitchen.  My yearly Christmas cookies included:

Cream Cheese Holly Wreaths,

Snowballs,

and Sugar Cut-out Cookies. 

In addition, and especially for my son, I made a Coconut Custard Pie. 

As gifts to family and friends, I gave a great wine from the Central Coast called Cupcake; each was appropriately attired in a crocheted hat and scarf.  (They were easy and such fun to make while watching TV at night.)

                                       

Since my kitchen doesn't have a smooth surface for dough and fondant work, I purchased a Powell Butcher Block Kitchen Island from AllKitchenCarts.com: http://www.allkitchencarts.com/Powell-Furniture-502-416-PW3625.html?cv  When I need it, I pull it over near the counters.  

When it is not in use, I keep it to the side under a window, where my fabulous three-tier fake cake from my Cake Crumbs class is displayed. 

As for my baking experience up here at about 5500 feet, there is clearly a difference.  Not only does it take longer for water to boil at high altitudes, but it takes custard signifcantly longer to set!  My pie ordinarily bakes in 40-45 minutes.  This one took well over an hour--close to an hour and fifteen minutes.  I had to cover the crust with foil as it was browning well before the custard was done.  My cookies also took a few minutes longer and had to be watched very closely.

Since the holidays are well past us...Thank God?...I will leave recipes for holiday cookies until next year.  But a must-have recipe is my delicious and easy Coconut Custard Pie.

                                 

I leave the pie crust to you.  If you think it will be eaten quickly, go with all butter, but if you think it may take a couple of days to be eaten entirely, then use half butter, half shortening.  Shortening keeps the crust flaky longer.  You might pick up an organic brand of shortening from Whole Foods if you want to feel better about using shortening!  Or you can use a frozen Marie Calendars pie crust.

Coconut Custard Filling

I am going to give you two different sets of measurements.  One for a normal pie pan and one for a larger pie dish like the one my daughter got me from Williams Sonoma (shown above).  It holds more filling.

Mix together in a bowl:

      

• 4 or 6 beaten eggs
• 1/2 or 3/4 cup sugar
• 1/2  or 3/4 t salt
• 1/2 or 3/4 t vanilla 

Heat 2 1/2 or 3 3/4 cups of milk in a saucepan until hot but not boiling.

Stir hot milk slowly, a small amount at a time, into the egg mixture, stirring constantly until well blended.

Pour into crust.  Do not over-fill--leave room for coconut.

Sprinkle into the custard 1/2 to 1 cup of Baker's Angel Flake Coconut. Top with a subtle dusting of ground Nutmeg

 Bake at 350 F for 35-40 minutes until knife in center comes out clean. Or if you live at higher altitudes, cover crust edges with foil and bake longer--60 plus minutes.  Check frequently by inserting knife in center until clean.  (If custard is watery and jiggling around when pie is moved, it is not done. Be patient; it will set.) 

To all, I wish you a happy and healthy new year, and if your plan for the year involves exercise and better eating habits, just be sure to allow yourself a few yummy baked goods!  You deserve it.

The Kitchen Is Closed for Awhile: We're Moving to Lake Arrowhead!

I just finished packing most of the kitchen, so the cupboards are bare and the mixer is out of commission...for awhile.

We move next week, after the Thanksgiving holiday.  I cannot wait to settle into our home and begin baking in my new kitchen. This one doesn't have granite countertops, but...

 it does have a breathtaking view of the lake!

It won't be long before our home will be filled with the delicious smells of fresh baked bread and homemade cookies. 

Then Baking Daze in LA will continue, although with a minor name change: Baking Daze in L(ake) A(rrowhead)!  Sweet!



Happy Brrrrthday Bruce: Getting Ready for Snow in Lake Arrowhead!

In just a few short weeks, we will be moving into our new home in Lake Arrowhead--just in time for snow.  I haven't lived through a real winter since moving from upstate New York to Southern California in 1976.  I am not exactly looking forward to it for I still remember well all the "delights" that come with the experience, and I am not talking about sleigh rides and snow angels.  My husband, however, who has not lived in snow as an adult, is thrilled beyond belief.  He just can't wait for the first snow storm.  In fact, he is worried  that all this talk of la nina--a cool and dry winter--will bring little snow this year.  I am hearing otherwise though from long time residents of the mountain town. Not to worry Bruce, you'll probably get more snow than you bargained for.

Though his birthday is Wednesday, November 10th, we celebrated with family this past weekend.  For his birthday cake, the theme was easy...sort of, for I also wanted to include fishing on the lake come warmer weather.  So I decided to divide his cake in half.  One side snow and one side fishing:

I used half of a cardboard cake board to divide the two and and created snow using confectioners sugar.  I found winter figurines and plastic trees for the snow side...

And a perfect cake decoration for the fishing side at Kake Kreations.  (Also added a cut out picture of a guitar to put beside him, for I'm sure his guitar will be as important as the fishing pole out on that boat!)

And thus the lake side...

Of course all of the birthday gifts matched the snow theme, getting Bruce ready for his winter wonderland... including an auto emergency snow shovel to keep in the car along with his chains. Let's hope Santa brings a snowblower this Christmas!      

Happy Birthday Bruce, I love you!

Happy 30th Birthday Dean: 10-10-10!

I can't believe that my son is now thirty years old.  How can that be? It seems like just yesterday I made him a Dodger cake for his first birthday.

Now twenty-nine years later, I'm at it again, making a sports-themed cake--only this time it's a sport and team of Dean's choosing.

He is a lover of ice hockey and a die-hard Mighty Ducks fan, which gave me my theme.  As for the type of cake, well, he's also a big fan of peanut butter and chocolate, so that took care of that.   My only problem was that the cake had to survive a drive down to San Diego where he lives, so buttercream was out of the question.  In the past, I've made chocolate and peanut butter cupcakes using chocolate ganache and a peanut butter confectioners sugar filling, and Dean loved them.  So I decided to use a variation on this recipe. 

First things first: the Ducks logo! I found it on-line and printed it out.  Next I traced the pieces on parchment paper and used them to cut out each on appropriate colored fondant.  Using black soft gel paste food color, I painted the details on the duck face mask.  Then I assembled the pieces using a touch of water so they would adhere and not slip.

                                  
I was so proud of my logo...until I found out at the "unveiling" that it was their old logo!  Hey, I knew that.  I just thought this one was more colorful?
                                    
Next I baked a basic chocolate cake in a 9x13 pan.  (All recipes to follow.)  After it cooled on the rack, I wrapped it in plastic wrap and put it in the fridge over night.  Next day, I sliced it in half very carefully...

and placed a layer of chocolate ganache and then a layer of peanut butter filling in the middle of the two layers

                                     

 I iced the entire cake in chocolate ganache and decorated with the peanut butter filling using a piping bag.

 Last I placed my Ducks logo in the center

and set up the hockey decorator set (purchased at Kake Creations in Canoga Park).

The cake was very rich and sweet--almost like eating a slice of cheesecake. The smoothness of the chocolate ganache compensated for the peanut butter's thick texture.  But oh my, it was delicious.  This was so much fun to make--and Dean was most appreciative.

Happy Birthday Dean!  I love you!

Chocolate cake.  (Allrecipes.com)

2 cups sugar

1 3/4 cups AP flour

3/4 cup unsweetened cocoa powder

1 1/2 t baking soda

1 1/2 t baking powder

1 t salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 t vanilla extract

1 cup boiling water

1.  Preheat oven to 350 and grease and flour pan. (2 9 inch round or 1 9x13)

2.  In a stand mixer, mix together the sugar, flour, cocoa, baking soda and powder, and salt. 

3.  Add eggs, milk, oil, and vanilla--mix for 3 minutes.  Boil water.

4.  Stir in boiling water to mixture by hand until well-combined.

5.  Pour into pan(s) and bake for 30-35 minutes, until toothpick comes out clean.

6.  Cool 10 minutes before removing from pan to cool completely.

Chocolate ganache:

3 cups of Ghirardelli bittersweet chocolate chips

2 cups heavy cream

1.  Place the choc. chips in a medium bowl

2.  In a small saucepan, bring the cream to a simmer.

3.  Pour cream over the choc. chips and let sit 30 seconds.  Then whisk gently until all chocolate has melted.  The color will deepen into a nice, dark, creamy chocolate brown.

4.  Let it cool at room temperature for 15-20 minutes, then stir.

Peanut Butter filling:

2 cups creamy peanut butter

6 T butter

1 1/3 cups confectioners sugar

1.  In mixer, cream the peanut butter and butter until smooth.

2.  Slowly add the confectioners sugar; beat until light and fluffy.

If It's Raining, I'm Baking!

I woke up this morning to the sound of rain and immediately thought of blueberry streusel muffins and a hot cup of coffee and fresh baked bread with tomato basil soup.  But not just any bread.  I was craving some type of pretzel bread, braided, with lots of salt.  So I flipped through baking books and searched the internet until I found a recipe on allrecipes.com.  I tweaked it a bit to fit my plan. Then I got to work--or in my case to play!  Pretzel Bread and Blueberry Streusel Muffins coming up.

I began with the bread dough--mixed and kneaded--and then set it aside to rise. Both of these recipes are fairly easy to make.  In the hour it took for the dough to rise, I was able to make the muffin  mixture and streusel topping, bake them, and clean up my mess.  While they cooled, I formed and braided the dough and baked the bread.  Both were done during a rainy morning and were ready to enjoy that afternoon.  And the house smelled great!

Pretzel Bread
1.  Dissolve and let stand for 10 minutes:
               1 1/2 t active dry yeast
               3/4 cup warm water (110 degrees F)
2.  In large bowl combine and mix well:
                yeast mixture
                1/2 t sugar
                1/4 t salt
                1 cup bread flour 
2.  Add 1 more cup of bread flour gradually.  Work the dough until a stiff dough is formed.
3.  Form a smooth ball and place it in a lightly oiled bowl. Cover and let rise until doubled in size--about 1 hour.                                           

4. Preheat oven to 450 degrees F.  Lightly grease baking sheet or use parchment paper.

5.  Turn dough onto lightly floured surface.  Press and smooth dough into rectangle and divide into 4 pieces.
6.  Divide each of the four pieces into thirds.  Roll each of these into even lengths to braid.  This will make four loaves of braided pretzel bread.

(I pinch one end and braid; then pinch the other end and fold under.)

7. Place on baking sheet.  Brush with a beaten egg and sprinkle thoroughly with kosher salt.

8.  Bake 12-15 minutes until golden brown.

Blueberry Streusel Muffins

I've already posted this recipe.  Here's the link to my previous blog and the recipe:

http://bakingdazeinla.blogspot.com/2010/04/blueberry-streusel-muffins.html

It's one of my most requested items to bake!

Helpful hint.  If you don't have buttermilk, it's easy to make your own, which is what I did this morning.  Simply add 1 teaspoon of lemon juice to 1 cup of milk.  Let it sit for 5- 10 minutes and you have "buttermilk."

I love these muffin parchment papers.  I got them at Surfas Restaurant Supply in Culver City.  Kake Kreations on Sherman Way in Canoga Park also has a great selection of similar items.

Muffins before the topping is sprinkled on.

Ready to eat!

Okay, so now that the baking is done, who feels like cooking? Certainly not me.  Thank God for Wolfgang Puck!  I particularly like his organic Classic Tomato Basil soup.

                                       

And it was delicious with my pretzel bread.  Just like I imagined this morning.