Archive for baking

how to make healthier cookies

2011/12/09 at 00:00 · Filed under baking, cake/cookies/cupcake, cooking, cooking tips, education, exercise, food, health, healthy, tv/web

i rarely bake but when i do, i like to substitute healthier ingredients when i can. here are some tricks of the trade for making healthier Christmas cookies:

Tip 1: Cut Back on Butter
Try substituting canola oil for at least some of the butter in your recipe or try recipes that call for fat replacements which can be anything from fruit purees to reduced-fat dairy products like low-fat milk or buttermilk.

Tip 2: Use Some Whole-Wheat Flour
If a recipe calls for all-purpose flour, I swap out half of it for white whole-wheat flour. White whole-wheat flour for baking looks and tastes similar to all-purpose, but it’s higher in fiber (about 12 grams per cup vs. 3 grams for white flour).

Tip 3: Keep Size in Check
Make cookies small-no more than 2 or 3 bites’ worth. It’s a great way to keep calories in check and satisfy your craving for something sweet. Plus if you ship them like I do, the smaller cookies are less likely to break!

Tip 4: Avoid Artificial Ingredients
Instead of dressing up cookies up with frosting,  try to avoid artificial colors and decorate them creatively with white frosting, melted chocolate, nuts and jams instead.

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read article from Yahoo! Shine by Hilary Meyer from The Editors of EatingWell Magazine: How to Make Healthier Holiday Cookies

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pumpkin spice cupcakes with orange meringue buttercream

2011/11/24 at 07:00 · Filed under baking, cake/cookies/cupcake, cooking, egg, food, recipe, spices/herbs, tv/web, vegetarian

i was so excited about the gingerbread cupcake with mango meringue buttercream i made last month that i was looking for an excuse to make the meringue buttercream again. when i saw this recipe for this pumpkin spice cupcake, i had to try it.

the original recipe called for an orange sour cream frosting so i substituted it for an orange meringue buttercream.

again, the buttercream was ridiculously good – it was hard to resist licking off all of the buttercream on each cupcake! but the orange flavor did go hand-in-hand with the pumpkin spice cupcake. yum!

PUMPKIN SPICE CUPCAKES

Cupcake Ingredients

  • 3 cups 100% whole wheat flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • a pinch sea salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup organic unsweetened apple sauce
  • 1/4 cup canola oil
  • 1 cup sugar ~try palm sugar
  • 6 large eggs whites
  • 1 (15-ounce) can pure pumpkin
  • 1/2 cup molasses – or -
    1/3 cup firmly packed brown sugar

Preparation

Heat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.

In a medium bowl, whisk together the flour, ginger, baking powder, baking soda, salt and cloves. Beat apple sauce, oil and the sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Beat in the pumpkin and the sugar. Slow down mixing speed and gradually add the flour mixture, mixing just until incorporated.

Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

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ORANGE MERINGUE BUTTERCREAM

Meringue Buttercream Ingredients

  • 2 large egg whites
  • 2/3 cup white sugar
  • 1 cup unsalted whipped butter, at room temperature
  • 1 tablespoon frozen orange juice concentrate
  • zest of 1 medium orange
  • 1 teaspoon pumpkin spice – or – cinnamon

Meringue Buttercream Preparation

Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.

Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in.

Mix in orange juice concentrate and orange zest. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

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FROSTED CUPCAKES

Frost each pumpkin spice cupcake with the orange meringue buttercream. Sprinkle pumpkin spice or cinnamon on top of the buttercream.

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original recipe from Woman’s Day: Pumpkin Spice Cupcakes with Orange Sour Cream Frosting Recipe

original meringue recipe from allrecipes.com: Easiest, Most Delicious Meringue Buttercream

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gingerbread cupcake with mango meringue buttercream

2011/11/05 at 00:00 · Filed under baking, cake/cookies/cupcake, cooking, dessert, egg, food, fruit/vegetable-sweet, healthy, lactose-intolerant, recipe, spices/herbs, tv/web, vegetarian

i been wanting to make bobby flay’s gingerbread cupcakes with caramelized mango buttercream since i saw the cupcake throwdown on his show last year. but when i read the recipe, the richness of the ingredients held me back. so i finally took a stab at modifying the ingredients a little to make it slightly healthier. so here is my version of bobby flay’s gingerbread cupcakes with a meringue buttercream from allrecipes.com with some fresh mangos.

GINGERBREAD CUPCAKE

Cupcake Ingredients

  • 1-3/4 cups 100% whole wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • a pinch of sea salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4-ounces unsweetened organic apple sauce
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 6 tablespoons maple syrup, ginger syrup or honey
  • 3/4 cup water

Cupcake Preparation

Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.

Whisk together the apple sauce, brown sugar, eggs, and syrup in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.

Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.

Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops with a little ginger syrup.

Allow cupcakes to cool prior to frosting.

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MANGO MERINGUE BUTTERCREAM

Meringue Buttercream Ingredients

  • 1/2 ripe mango, peeled
  • 2 large egg whites
  • 2/3 cup white sugar
  • 1 cup unsalted whipped butter, at room temperature
  • 1 teaspoon vanilla extract – or -
    mango juice from 1/2 mango prep
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Meringue Buttercream Preparation

Add mangoes to a food processor and process until smooth – or – for chunkier mango pieces, chop in a food processor. Drain mango in a separate bowl (you can use the mango juice from here). Set aside.

Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.

Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla or mango juice. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

Fold in mango.

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FROSTED CUPCAKES

Frost each gingerbread cupcake with the mango meringue buttercream. Sprinkle ground ginger and cinnamon on top.

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original meringue recipe from allrecipes.com: Easiest, Most Delicious Meringue Buttercream

* find bobby flay’s original recipe from the cupcake throwdown: Gingerbread Cupcakes with Caramelized Mango Buttercream

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david burke’s can o’ cake

2011/06/08 at 00:00 · Filed under baking, cake/cookies/cupcake, chocolate, cooking, dessert, egg, food, location, restaurant, tv/web, us: NY

after reading just desserts nyc review of fishtail’s can o’ cake, we had to try it. first a plate of spatulas covered in chocolate arrive at our table for us to lick. then the waiter comes with a serving cart with several silver tins and other items. the waiter takes a plate of ice cream scoops (one per person) and a tin container of whipped cream from the cart to our table.

next, the waiter opens a large tin of cake. he then pours salted caramel sauce on the cake and spreads it all over the top of the cake. next he pours a vanilla creme anglaise over the cake. next he sprinkles crushed heath bar all over the top of the cake. then, he tops the entire cake with rice pearls. finally, the waiter brings the complete cake to the table and serves each person a huge piece of cake. the rest of the cake is left at the table for you to finish at your leisure.

to complete our own dessert plates, we each add a scoop of ice cream and a scoop of whipped cream. oh … my … goodyness … the chocolate molten cake is rich, chocolate decadence. the toppings kick up the cake to a higher level – especially the toffee and the rice pearls. we had a fun time eating as much of the cake as we could! it is supposed to serve 6 but we were a party of 5 but we still had more than half of the cake to bring home – not that we’re complaining. it was choc-o-licious!

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eat at Fishtail by David Burke in midtown, ny

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CAN-O-CAKE FOR TWO

for valentine’s day last year, david burke shared with the village voice the recipe for his infamous can-o-cake so we can make it at home! yum!

CAKE

Ingredients

  • 4 oz or 8 tbsp unsalted butter
  • 4 oz or 8 tbsp bittersweet chocolate
  • 3 eggs
  • 1 oz or 2 tbsp sugar
  • 1-1/4 oz or 2 tbsp cake flour

Preparation

Preheat oven to 350 degrees F.

In a mixing bowl, melt the butter and chocolate over a double boiler. While the butter and chocolate are melting, whip together the eggs and sugar until the mixture doubles in volume. Add the melted butter and chocolate mixture to the egg mixture. Whisk in the flour, and pour the mixture into a cookie tin 6.5″ in diameter x 1 3/4″ tall.

Bake in the oven for approximately 10 minutes. (The center should still jiggle.)

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TOPPINGS

Ingredients

  • vanilla ice cream
  • caramel cream cheese frosting (recipe to follow)
  • whipped cream
  • rice pearls
  • crumbled toffee bar or granola

Preparation

Top the cake with any of the following toppings while it’s still hot:

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CARAMEL CREAM CHEESE FROSTING

Ingredients

  • 1-1/2 lbs cream cheese
  • 1.2 lb butter
  • 1/2 lb confectioners sugar
  • 1 tsp vanilla extract
  • 1 cup caramel

Preparation

In a mixing bowl, cream all ingredients together until smooth.

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homemade pizza with vegetables

2011/04/01 at 00:00 · Filed under baking, bread/crackers/muffin, cooking, food, healthy, mushroom, recipe, vegetable/fruit-savory, vegetarian

i like lots of vegetables on my pizza! so i decided to expand on z’s homemade pizza with mushrooms to a homemade pizza with vegetables. since i put a LOT of vegetables, i add additional marinara sauce and parmesan cheese on top. love it!

Ingredients

  • 1 pizza dough (store bought frozen or non-frozen)
  • 1-2 tablespoon flour
  • 1-1/2 cups marinara sauce, divided
  • 8-ounce shredded mozzarella cheese
  • 1/2 red pepper, chopped
  • 1/2 medium onion, chopped
  • 1 cup broccoli, chopped
  • 6 cremini mushrooms, chopped
  • 1/4 cup parmesan cheese, grated
  • crushed red pepper flakes, optional

Preparation

Prep pizza dough per instructions on package.

Preheat oven to 425 degrees F.

When pizza dough is ready, sprinkle flour on a cutting board until board is covered. Roll out pizza dough to desired shape (I like rectangles).

Line a baking pan with parchment paper. Place the rolled out pizza dough into the pizza pan.  Top with 1 cup marinara sauce and mozzarella cheese.

Bake pizza in the oven for 5 – 10 minutes. Take out when you see the cheese has just started to melt.

Add vegetables on the pizza. Top with remaining marinara sauce and shaved parmesan cheese. Return pizza to oven for another 5 – 10 minutes.

Remove from oven. Slice and serve. Enjoy!

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super moist 2-layer chocolate cake

2010/12/25 at 02:00 · Filed under baking, cake/cookies/cupcake, chocolate, cooking, dessert, egg, food, retail

i received wonderful gift of a cake mix and cake pan for the holidays. it was the perfect gift since i was in charge of dessert for today’s dinner! the mix was a chocolate layer cake mix from Thomas Keller’s restaurant: ad hoc. the recipe was super easy to make – cake mix with 2 eggs, vegetable oil, milk and boiling water. i learned from a previous recipe that cakes are super moist if you substitute butter or margarine with oil. so i knew this cake would be would be super moist — and it was!

i’ve never made a 2-layer cake before so i didn’t know what it took. i have new respect for those who made them, as well as those who decorate cakes. after i covered the first layer with buttercream, i placed the second layer on top and coated the second layer and the sides of both layers with buttercream. however, after a few minutes, the top layer started to slide and then it started to break so i flip it. the new top layer wasn’t slipping so i decided to let it sit for a while before i frosted the top layer. that was a good decision. i was able to frost the top of the cake a half hour later and the cake looked fine!

super moist chocolate cake and sweet buttercream. yes, it was a decadent dessert. good thing christmas is only once a year! hope everyone had a wonderful holiday dinner!

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purchase Thomas Keller’s products at Williams-Sonoma

eat at ad hoc or other Thomas Keller restaurants

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basic buttercream

2010/12/25 at 01:00 · Filed under baking, cake/cookies/cupcake, cooking, dessert, food, food presentation, tv/web

since m made dinner, my contribution to the meal was dessert. since i am using a cakemix, i decided to make homemade frosting. now, i’m not a fan of icing because it tastes too much like eating sugar but what i do love is buttercream frosting!

most buttercream recipes were packed with butter and eggs. so i was pleasantly surprised to find THE most basic recipe for buttercream by cake decorator, colette peters — AND — that the recipe even offers an alternative to using margarine. most chefs refuse to acknowledge the word!

anyhoo, this buttercream was yummy – just too sweet for my taste. i believe the recipe was for buttercream icing with 2 pounds of confectioners sugar but if you like buttercream frosting – like me, use just 1 pound of sugar. i can’t wait to try this recipe again … but next time i’ll use less sugar and maybe i’ll add a different flavor!

Ingredients

  • 1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed)
  • 1/2 cup milk, room temperature
  • a pinch of sea salt
  • 2 teaspoons vanilla or other desired flavoring
  • 1 pound confectioners’ sugar

Preparation

Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 (9-inch) layers.

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original recipe courtesy of Colette Peters from Cooking Live – Basics of Celebration Cakes: Basic Buttercream Recipe

check out Colette Peters company, Colette’s Cakes

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apple cider cupcakes with cinnamon-cream cheese frosting

2010/11/26 at 05:00 · Filed under baking, cake/cookies/cupcake, cooking, egg, food, fruit/vegetable-sweet, healthy, lactose-intolerant, recipe, spices/herbs, tv/web, vegetarian

as i’ve mentioned, i’m no baker – by choice. but for thanksgiving, i like making a complete meal including dessert. so here is an easy recipe that requires no skills but with few twists, it can be slightly healthier.

using cake mix, i substituted the liquid with apple cider to add an apple flavor and instead of whole eggs, i only used egg whites. to add a little more zest, i added some cinnamon. to top the cupcake, i made frosting – which m was most excited about because it is cream cheese frosting! even though i used fat free cream cheese, the frosting is still rich and creamy.

this was a quick and fun recipe for a semi-homemade dessert but the result is quite tasty. enjoy!

Ingredients

For the cake

  • yellow cake mix
  • substituted egg with yolk to just egg white
  • substitute liquid in mix instructions with apple cider
  • 1 tablespoon cinnamon powder

For the cinnamon-cream cheese frosting

  • 1 (4-ounce) block low fat cream cheese, softened – or -
    1 (4-ounce) block tofu cream cheese, softened
  • 2 tablespoons margarine from a tub
  • 1 cup powdered sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

For the garnish

  • 1/2 apple, slice

Preparation

Bake batter per cakebox instructions. To make the cupcakes healthier, substituting liquid for apple cider and eggs with yolk to egg whites only. For additional flavor, add cinnamon.

In the small bowl beat the cream cheese, margarine, sugar, vanilla and cinnamon until smooth and creamy, 4 – 5 minutes.

Top each cupcake with a dollop of frosting. Garnish with a slice of apple.

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original recipe from Rachael Ray Show: Apple Cider Cake with Cinnamon-Cream Cheese Frosting

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cinnamon twists with cardamom-honey dip

2010/10/25 at 00:00 · Filed under baking, cooking, food, kids, lactose-intolerant, recipe, sauce/gravy/dressing, snacks/appetizers, spices/herbs, tv/web, vegetarian

i really loved the savory puff pastry twists from robin miller that i tried last year so i knew when i saw giada make this recipe that i would enjoy these cinnamon twist.

the cinnamon twists, as i imagined smelled and tasted sinful! the twists are flaky, buttery and cinnamony sweet. dipped in the cardamon-honey sauce, gives a light, refreshing kick and additional sweetness. i love it with or without the dip. yum!

do remember, puff pastry is a decadent treat, after all, it’s pre-made dough with layers of butter. so as hard as it may be, do eat in moderation!

Ingredients

For the cinnamon twists

  • 1 tablespoon ground cinnamon
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon ground cardamom – or -
    1/4 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg
  • 1 tablespoon light brown sugar
  • 1 (9 by 10-inch) sheet frozen puff pastry, thawed
    - cut into 24 (1 by 4-inch) pieces
    -  cut into 12 (2 by 4-inch) pieces and then score each down the middle
  • 1 egg white, beaten

For the sauce

  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom – or -
    1/4 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg

Preparation

For the cinnamon twists: place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar.

  • If you cut into 24 pieces: twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal.
  • If you cut into 12 pieces and scored each in the middle, pull the top into the center through the score twice to create double twists.

Brush the dough with the beaten egg white and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack.

For the sauce: in a small bowl, whisk together the honey, lemon juice, powdered sugar, cinnamon, and cardamom until smooth. Pour into a small dipping bowl.

Arrange the pastries on a platter and serve with the dipping sauce.

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original recipe from Giada at Home: Cinnamon Twists with Cardamom-Honey Dipping Sauce

* try a savory version of pastry twists: savory puff pastry twists

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chewy mint brownies

2010/07/15 at 09:00 · Filed under baking, caffeine, cake/cookies/cupcake, community, cooking, dessert, egg, exercise, food, recipe, us: WA

while hangin’ with cola man, m & i saw one of his ultimate league games. it was the first time i saw a game and it was a lot of fun. a sport with lots of skill, strategy and wind power … and fun!

part of the fun of being in being in the league aside from the comradery, exercise and creativity – from chants to theme games, they find ways to keep it lively. so what does any of this have to do with food? well, at the end of the game, both teams dedicate a cheer to the other. cnc’s team came up with a fun-spolsion – which was true to its name. on the other hand, the opposing  team gave cnc’s team … brownies!

cnc shared his brownie with us and OMG, it was sooooooooooooooooo good that i had to get the recipe. so, here it is!

Ingredients

  • 1/3 cup Dutch-processed cocoa
  • 1-1/2 teaspoons instant espresso powder
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon mint extract
  • 2-1/2 cups sugar
  • 1-3/4 cups unbleached all-purpose flour
  • 3/4 teaspoon table salt

Preparation

Heat oven to 350 degrees. Spray 9X13 (metal, rather than glass) with nonstick cooking spray. Note – if you double this recipe, it fits great in a half sheet pan.

Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and mint and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

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original recipe from an ultimate player in seattle, wa

variation to recipe:
for regular brownies, substitute the mint with two teaspoons of vanilla

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