Showing posts with label OTHERS. Show all posts
Showing posts with label OTHERS. Show all posts

Tuesday, November 15, 2016

Happy Thanksgiving

I wanted to wish you all a very healthy and happy Thanksgiving holiday, and to let you know we’ll be taking a few days off to eat, drink, and rest; but mostly eat and drink.


And when I say “days off,” I really mean days off. As much as I’d love to spend the holiday on my laptop, giving you all last-second cooking tips, I’m contractually obligated to take some time off, and who am I to question HR? Have a great Thanksgiving, and we’ll be back with brand new videos next week. And no, they will not feature turkey or pumpkin. So, stay tuned, and as always, enjoy!


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Friday, September 30, 2016

A Short Hiatus

Hi Dear Readers,

Just wanted to let you all know that I'll be taking a temporary hiatus from blogging. I'm spending the next month or so studying for Step 1, during which I'm challenging myself to minimize my time spent on the internet. (Replace Twitter in the image below with Pinterest/Tumblr/Blogs and that's where all my time seems to go!)

Credit: Fuchia Macaree

During this time I won't be checking the comments here, my blog e-mail, or the DforD FB page, just FYI. Sorry! That being said, I hope to be back to blogging soon. I have many posts on the backlog as well as a ton of new ideas that I'm looking forward to sharing.

See you all soon!
Susan

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To end on an inspirational note, here are 15 of my favorite food/baking/dessert-related images :D:

Credit: Questionable Content

Credit: Mike Stimpson

Credit: Crystal Barlow

Credit: NY Daily News

Credit: Alexandra Snowdon

Credit: David Olenick

Credit: Desserts for Breakfast

Credit: Unknown

Credit: Richard Austin

Credit: Old English Co.

Credit: Jenna Sue Design Co.

Credit: Adventure Time

Credit: Atlas Hands Cover

Credit: Gemma Correll

Credit: Unknown

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Thursday, September 15, 2016

Chewie Gingerbreadwookiees

Happy Holidays! I can't believe almost another year has passed. As usual, this holiday season, I made my favorite thick and chewy gingerbread cookie recipe. Each year, I try to do a different design, having made Gingy-bread Men (from Shrek) and Gingerbread Gentlemen cookies in the past, I wanted to continue this tradition this year.


I had just seen Star Wars: Episode VIII last week. And having made Chewie Wookiee Cookies (Chewbacca CCCs), Han Solo cups, and Yoda Match Truffles, I thought, why not more Star Wars? I thought about possibly making Ewoks, Jawas, or Banthas, but in the end decided to stick with Wookiees :). Perhaps next time for the other creatures!


I don't have wookiee shaped cookie cutters, so I drew my own stencil on paper and used that to guide my knife when cutting out shapes. Since I wanted to make these cookies holiday themed, I decked out Chewie's bandolier with holiday sprinkles instead of cartridges. But if you want to make this for any day of the year or you don't have holiday sprinkles, you can always draw in the cartridges with white chocolate like I did for one of the cookies in the photos. Enjoy, and may the force be with you :P!


Chewie Gingerbreadwookiees
thick and chewy gingerbread cookie recipe
semisweet chocolate
white chocolate
holiday sprinkles


Preheat oven to 350°F and line two baking sheets with parchment paper. Make gingerbread cookie dough recipe and roll it out to between 1/8-1/4 inches thick. Print out and cut out stencil (should be 5" tall). Spray stencil with nonstick spray (so it doesn't stick to the dough), and use it as a guide for cutting out cookies. Place cutouts on baking sheet. Use a fork to press lines into the dough for "fur". Bake cookies for 10-11 minutes. Let the cookies cool before decorating.


Melt semisweet chocolate. Use it to draw a sash across each cookie for the bandolier. Press in holiday sprinkles before chocolate solidifies. Use a toothpick to draw chocolate eyes and a nose. Melt white chocolate to draw in the teeth.

(If making non holiday Chewie, draw the semisweet chocolate sash, eyes, and nose. Wait for semisweet chocolate to solidify. Melt white chocolate and use it to draw in the cartridges on the bandolier as well as the teeth).

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Wednesday, September 7, 2016

Golden State Warriors Lemon Curd Cake

This cake has been a long time coming! Every year, when the NBA playoffs come around, I always think about making a Warriors-themed cake (not sure why these thoughts don't pop up during the regular season, haha). But I always find myself busy with one thing or another and it never happens. This year I have no excuse! I'm currently on vacation before residency starts and one of my goals is to work on this blog and catch up on all the baking ideas I've had stored up… hopefully.


Additionally, I finally started using Instagram this past year (follow me: @susannotsusie :D! I should probably create a separate IG account for this blog, but ¯\_(ツ)_/¯...), and not too long ago, I discovered Joy the Baker's account @drakeoncake!!! It's the best, seriously. I was listening to music and 0 to 100 came on and I thought, you know what would be even better than Drake + Cake? Drake + Dubs + Cake!


I been Steph Curry with the shot
Been cookin' with the sauce
Chef Curry with the pot, boy
360 with the wrist, boy


So there you go. It was either 0 to 100 or Summer Sixteen :). Originally I was going to do a blueberry lemon cake, but the blueberry frosting ended up being a lot of work and not very blueberry-ish. So it ended up being a lemon cake with blue frosting (still looking for a good blueberry frosting!), but still yummy with the tart lemon curd filling. I ended up making a mini cake, but included the instructions for a full sized cake, a mini cake, and cupcakes (in case you're not up to making a full sized cake, but still want to try this recipe). Enjoy!


P. S. And yes, it is raining 3s in the background. I didn't want to wait for online shipping to buy basketball themed paper, so I made my own. Also, go Dubs! Happy NBA Playoffs :).

Lemon Curd Cake (large)
adapted from Buttercream Blondie & The ATK Family Baking Book

Lemon Curd
6 ounces butter
zest of 3 lemons
1 cup + 2 tbsp sugar
3/4 cup fresh lemon juice
pinch of salt
9 egg yolks

Lemon Cake
1 1/2 cups sugar
zest of 3 lemons
1 1/2 sticks (6 oz) butter, room temperature
1 tsp vanilla extract
2 and 1/4 cups flour
3 tsp baking powder
pinch of salt
1 cup milk
5 egg whites, room temperature
1/4 tsp cream of tartar
1/4 cup sugar

Vanilla Frosting
3 sticks (12 oz) unsalted butter, room temperature
3-4 cups powdered sugar
3 tbsp milk
2 tsp vanilla extract
food coloring of choice

Chocolate Letter Decorations
yellow candy melts (or white chocolate + yellow candy coloring)


Lemon Curd: Melt butter and lemon zest in a medium saucepan over medium heat. Remove from heat and add sugar, lemon juice, salt, and egg yolks. Place back on med-low and cook until thickened (show be able to coat the back of a spoon), stirring constantly, about 8-10 minutes. Remove from heat and strain the curd. Cover with plastic wrap directly on the curd so a skin doesn't form. Let cool to room temperature, then refrigerate for at least 8 hours.


Lemon Cake: Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper. Set aside for now. Rub the lemon zest into the sugar. Cream the sugar and butter. Mix in vanilla. In a separate mixing bowl, mix the dry ingredients: flour, baking powder, and salt. Alternate mixing in dry ingredients and milk to the butter mixture.

In a different mixing bowl, add egg whites and cream of tartar. Use an electric mixer on medium speed to beat until frothy. Then gradually mix in the 1/4 cup sugar and continue to whip until stiff peaks. Stir some of the egg white into the batter to lighten in. Then fold in the rest of the egg whites in two additions, just until combined. Do not over mix.

Divide batter evenly between the two round cake pans. Bake for 20-30 minutes, or until a toothpick comes out clean, the tops are set, and the edges start to pull away from the sides of the pan. Let cool in pans for a few minutes, then transfer to cooling racks to completely cool.


Vanilla Frosting: Cream the butter. Mix in 3 cups of powdered sugar. Add the milk and vanilla extract. Then if necessary, mix in more powdered sugar. Add food coloring of choice.


Chocolate Letter Decorations: Print out desired text from computer (make sure to flip the text horizontally so it's mirrored when it's printed out). Place parchment paper over the printed text. Pipe out melted candy melts/colored white chocolate over the text and fix details with toothpicks. Let set and dry. Once ready to use, cut off excess parchment paper around the text. Place chocolate side down on frosted surface of cake, lightly press on the letters, then gently peel off the parchment paper.


Decorate: Place one layer of the cake on a clean surface (I use a round piece of cardboard covered with foil so it's portable). Put some of the frosting in a disposable piping bag/zippered plastic bag. Cut off some of the tip of the bag and pipe a ring of frosting along the edge of cake (this keeps the lemon curd from oozing out the sides). Spoon some lemon curd onto the middle of the cake and then smooth it out. Place the next layer of the cake on top. Repeat again with next layer. Once the last layer is on, press down gently on the cake.

Frost the whole cake with a thin layer of frosting for the crumb layer. Refrigerate the cake for 8-10 minutes for the frosting to set a bit. Add another layer of frosting, smoothing out this layer. Then decorate as desired, piping on frosting decorations, adding chocolate candy letters, or using sprinkles.

Lemon Curd Cake (small, I made a small cake)
Lemon Cake: Follow recipe above, but instead of using two 8" cake pans, use one 12 1/4 x 9 1/8 inch rectangular sheet pan. (I had enough batter to also make 6 cupcakes in addition to the rectangular cake).  Spray the sheet pan with nonstick spray and line with parchment paper. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool on metal rack. Once cool, flip the cake onto a clean, flat surface covered with plastic wrap.

On a sheet of paper, print out a 5 3/4" diameter circle (easy to do with MS Word using the circle shape) or draw one using a compass. Cut out the circle stencil and use it and a knife to cut out two 5 3/4" circles from your rectangular cake. Cut both circles in half hamburger bun style and then decorate as indicated above.

Lemon Curd Cupcakes
Lemon Cupcakes: Follow recipe above, but instead of using two 9" cake pans, use cupcake pans. Bake for 15-20 minutes or until a toothpick comes out clean. Let rest in pan for a few minutes, then remove cupcakes to cool on a metal rack. Let cool all the way before filling and frosting.

Decorate: Use a knife to cut a cone out of the top of each cupcake. Cut off most of the cone, leaving a cap to put back on the cupcake. Spoon some lemon curd into the hole. Place the cake cap onto the cupcake. Frost cupcake as desired.

Now, I'll leave you with this old but still wonderful gem of a video (from Ayesha Curry aka the real Chef Curry's Little Lights of Mine):

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Sunday, September 4, 2016

Thai-Style Sweet Chili Sauce – Nam Jim for the Win

As promised, here is my take on Thai-style sweet chili sauce, or Nam Jim, if you want to sound cool. I do a sort of hybrid between the cooked and fresh versions, and using this technique, I think you get the best of both worlds.

If you can’t find these beautiful Thai bird’s eye chilies, you can make this sauce with any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. If it’s hot, give it a shot.

Above and beyond the array of deep-fried treats you enjoy this stuff with at your favorite southeast-Asian restaurant, it also makes an incredibly good sauce for grilled meats, especially chicken and pork. Even the most insipid boneless-skinless breast shines, once shined with this sauce.

And I wasn’t kidding about the fish sauce being mandatory. It really is a key ingredient here, so I’m counting on you to either get some, or maybe sit this one out. As always, the amounts listed below are what tastes “perfect” to me, but what do I know? So, be sure to taste and adjust before you serve. I really hope you give this a try soon. Enjoy!


Ingredients for about 1 cup of Thai-Style Sweet Chili Sauce:
1/2 cup water
1/2 cup white distilled vinegar
2 tablespoons fish sauce
1/2 cup brown sugar
1 tablespoon ketchup
2 teaspoons sambal chili sauce
1 1/2 teaspoon cornstarch
6 cloves finely crushed garlic
2 tablespoons finely minced Thai chili peppers (or more of a less spicy pepper like Frenso, Jalapeno, or Serrano)
1 tablespoon fresh lime juice
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Saturday, August 27, 2016

Sitemap

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