Tablespoons, teaspoons... same thing!

Well, I believe Wednesday's may officially be the best baking day. Mainly because the expert baker Lauren from NeedleWork+Seedlings agreed to bake with me today! Oh, and what a fabulous day it was. Lauren not only turned up with delicious Italian beer (what is up with my beer+frosting lunches?) but with the most heavenly cupcake recipe. The malibu and coconut Cupcake Recipe #30 which turned out PERFECTLY. Lauren and I decided we needed to give the cookie monster cupcakes another shot... so we trotted off to the grocery store down the road. Lauren forgot we needed to bake cookies as well so she suggested "we just pick up some from here". I swear, the world around me turned dark, and the words rolled off her tongue in slow motion. So to my ears, it came out as "PPPIIIIIICCCKKK UPPPP SOOMMMEE FROMMMM HERRRE"... to which I replied with an EPIC bolly-wood-style"NOOOOOOooOoOOOOoOOOO" . True story. The whole aisle went silent, the world stopped moving and Lauren just blinked at me. Alright, my epic NOOOOO might have been an over-reaction but no. This blog is about baking from scratch. So, after clearing up that little misunderstanding, we ran home and got started. And I've realized the secret to Lauren's awesome baking skills - she sticks to the book. She wouldn't let me experiment (except with deco, which I aced... obviously.) but the funniest point was when I was left in charge of the cookie batter and I said "good! there was exactly 1.5 tablespoons of vanilla essence left!" and she just dropped her jaw and stared at me with an exasperated "but we only needed 1.5 teaspoons!". Alright, so tbsps, tsps... same concave substance-holding things. But fortunately, it was just a slip of the tongue, although Lauren's reaction was priceless. All in all, she had the brilliant idea of dyeing coconut shreds blue and miraculously found white chocolate buttons. That girl is brilliant.

Anyway, the cookie monster cupcakes speak for themselves!


PS: It also helps that I now have a friend, who upon trying them, has sworn to do anything for me just for more cupcakes. Muahahaha, my evil plan to take over the world. One person at a time.

Yours truly,
The Baker's Apprentice.

Peanut-butter BLASTERS!

"Marvellous!"

"Delicious!!"

"Edible."

- words from a famed critic
(a.k.a. a neighborhood friend)

Well, the kitchen quite literally is a war-zone but I wouldn't have it any other way! Today's baking project happened to be inspired by mingmakescupcakes' filled cupcakes (before clicking the link, caution!: make sure you've a tissue nearby for those droolicious cupcakes!): chocolate, chocolate cupcakes filled with peanut butter creme and frosted with white chocolate cream cheese. Mmmmmmmmmmmmm.

Anyway, I followed this cupcake recipe from Hello Baker! (teeheehee, I suppose that's me now!) but didn't have toffee or cream, so I basically winged the filling and frosting and went by my tastes. Well, first things off, I very very carefully double-checked the recipe and double-checked my baking powder and my baking soda because you know, beginner bakers (which is hardly me, of course) always mix up the rules. "Oh ho ho", went I, "I shall neverr be caught on such treeck" (with a french accent apparently) and I proceeded to measure out the required amounts... only to realize that I was so careful to check 1/4tsp vs. 1/2tsp on the website and to check that I was using the right ingredients that I forgot to check which teaspoon of my multi-tsp set I was using. Yeah, that's right... just don't ask me how or why I had doubled my baking powder but I figured (after much googling of "too much baking powder help") I would just double the other ingredients. And I'm so glad I did! The mix was oddly thick and only filled 9 of my giant cupcake liners so I ended up using all the batter. Also, I didn't have any bitter sweet chocolate chips (at least, I didn't think I did) so I just added more cocoa. And my goodness did these cupcakes turn out deliciously! They were quite dense though, more like brownies... but sooooo nom-ilicious!

And I definitely got to put my experimental cooking skills to the test... YAY! For the filling, I used about 4 tablespoons or peanut butter, creamed with 1/2cups of butter and powdered sugar until I got the consistency I was happy with. For the frosting, I used about 1/2cup cream cheese, some leftover butter, more powdered sugar and about 1/2 cup of melted white chocolate.

Mmmmmm... these are definitely cupcakes I will try again and ones I'd recommend to anyone. I mean, if I can cook 'em, you sure can. They didn't come out too sweet or too dry but perfect (although my cone cutting and filling needs practice)! Well, knowing my track record, I totally can't be judged for my victory dancing around the kitchen. So w00000ts!

Yours,
The Baker's Apprentice.

PS. Here's a little love from The Rural Alberta Advantage...

Cottahging

Well, after spending a long rainy weekend at the cottage with the family, I decided to stay on for a few days on my own. It continue to dribble-drabble outside but gosh, was it beautiful. Being in a vacation cottage baking mood with nothing but ready-made bran muffin mix, I decide to skin and chop up some apples (apparently, I'm allergic to apple skins!) and add some nutmeg and cinnamon to the Quaker's Low-Fat Bran Mix that was yelling to me from the kitchen cabinet. The muffins turned out yum (as all mixes do!) but what was more impressive was the weather on the morning after. After a very hectic couple of summer months, the cottage was a perfect way to unwind between baking, Petit Nicolas, Bananagrams (!) and a serious jam sess with a friend... aaaaaaaah, simply a dive into bliss.

Yours truly,
The Baker's Apprentice.

PS. I couldn't stop humming this Louie beaut... but I blame that on my friend, Talia.

Fait Accompli.

Aaaah Sunday was a fabulous day. A good friend Tessa came across and we literally spent almost 6 hours cooking. But oh my, what a massive cook-up it was! First, for lunch, we had a absolutely divine Thai coconut rice and lime coriander shrimp lunch which we pulled from a Reader's Digest's 'Weekend Meals'. Ooooooh it was soooo divine. But using this yummy cupcake recipe, we decided we wanted to make... wait for it.... wwwwaaait forrr itttttt.... cookie monster cupcakes! Last summer, I tried these awesome, delicious, silly-looking cookie monster cupcakes and ever since, I've been so excited to make them! This, however, calls for the immense task of making the perfect cupcakes and cookies, which we all know is a tremendously stressful for my psyche. The cupcakes turned out beautifully for a recipe that didn't ask for butter but it did fall a little low. So Tessa ingeniously cut the paper down, cut the cupcake a bit, shoved in the cookie. Put on some frosting (keeping me away from it was difficult) with some white chocolate eyes and a drop of chocolate syrup and voila! cookie monstaaaa! Alright, so we didn't realize Canada doesn't have white chocolate Buttons so we had to melt down some bits in a double-boiler. And me, being all experimental, tried adding milk to the melted chocolate but anyway, such a disaster. They look so crazy, these cupcakes, but HEY. For a first time, I think we did quite brilliantly! :) Tessa, you're a doll. And to Matt and Sarah for their encouraging "ooooooh, is that what they are?"... you guys are precious. Until next time, mes cheries....

Cheers,
The Baker's Apprentice.

Frosting and Beer... sublime.

Although I've disappeared for a while, as my oven needed repairing, I must say... today has been brilliant. It's simply pouring buckets outside but the house smells of banana muffins. Last night, an old friend came over to cook dinner while I slaved over red velvet cupcakes. Following this highly rated recipe, I rolled up my sleeves and threw myself into mixing, sifting, blending and scooping - literally. Matthew witnessed my disastrous cooking style. Most of my sifted sugar ended up on the counter instead of the bowl, my hands have turned a dangerous shade of red, and Matthew is surprised I can cook by myself after giving him lots of instructions on how he can help stir clockwise and not anticlockwise, while he was managing four pots on the stove. I'm hardly demanding, that is all. Oh, and those cupcakes turned out beautifully, much to my surprise. Using someone's advice, I spooned the oddly-thick batter into 10 cupcake liners. I had to refrigerate the frosting overnight because it didn't thicken after a few hours. Matt's loud groans from biting into a sloppily-frosted cupcake certainly indicate that I've to make these again.

In the meantime, I woke up this morning craving banana muffins. With a description that read "easy for kids to make", one would think I could tackle it. It's a simple enough recipe, and they turned out beautifully... except for the fact I misread the amount of sugar. They look gorgeous but taste rather bland even though I added a spot of nutmeg, cinnamon and vanilla essence to the batter. So, using the left-over frosting from my cupcakes, I grated a whole lemon and voila! superb. Banana and lemon are a match made in heaven.

As is my frosting-and-beer lunch.

Yours,
The Baker's Apprentice.

The Resurrection.

It seems try three did the trick. Having such a disastrous day with those burnt cookies, I decided that I shouldn't be so discouraged so easily. So after crawling home from work on Friday and feeling too exhausted to drag myself out dancing, I decided to bury my head in baking, and quite literally in that. As per usu, flour in my hair, smoking oven, bits of butter on the floor... you know, the works. But they turned out fabulously! Last time, the pans probably got too hot and burnt the bottom of the cookies so lining the sheets was key. I believe the oven smoked because I used wax paper instead of parchment. Apparently, wax paper should be used for cupcakes and the like, where the batter covers most of the paper, hence why it started to burn in the oven.

Also, my oven just hates me.

Anyway, the biscuits turned out deliciously, although slightly on the crisp side. So, HOORAY! for not giving up and surviving!

Yours,
The Baker's Apprentice.

And that's the way the cookie burns.

I've learnt one very important thing today: cookies, and people, are very pleasant when the temperature is right. It's been a horrendous day. Not only scorching outside but inside, too. Well, I've been an absolute crank in this sun. Everything's gone wrong today! My dinner turned out lousy, I've been sloppy at my internship, I've no energy to exercise and... I just burnt my yum cookies. UGH. Following this recipe, I proceeded not to follow the instructions and for some unknown reason, chucked everything into a bowl. Figuring that the crumbly mix looked horrible, I turned it into the rubbish bin (I know. I hate wasting food too but that butter can't go down me or the dog) and settled into try #2. Having never made cookies before, I had no idea how the dough was meant to turn out. Thank goodness for Skype. My baking-goddess friend walked me through all the steps while struggling through her post-wisdom-teeth-op. Talk about dedication. So, I popped everything into the oven and all was going lovely and swell... until I noticed smoke slithering out the oven. Being as clever as I am, I jumped to the oven and opened it, only to be embraced by a cloud of smoke... and the smell of burnt chocolate. Baking lesson #1: never stick a chocolate bit on the top of the cookie - It. Will. Burn. Baking lesson #2: never bake in a revengeful oven. Baking lesson #3: you've got to know your oven. Baking lesson #4: stick to shortbread.

So, the burnt cookies topped off my brilliant, brilliant day. Here's to learning from mistakes...
Yours,
The Baker's Apprentice.

Petite Fruit... Mush?

Alright. So long story short, I should stay away from pastry. Not that it didn't turn out deliciously, quite the contrary... but my god, did it look horrendous. Not only that but I came out with more flour on my jeans and in the bowl. The story began when my dad decided on a last-minute party for nine and left me in charge of dessert. Lesson #1: Never leave a beginner-baker as dessert chef. All enthused, I scoured my recipe book and decided the picture for "petite fruit tarts" looks delish and oddly simple. Lesson #2: Never believe recipe books. There I was slaving over the over for over two hours, trying so desperately to make these damn tarts look gorgeous, while ultimately the crust, instead of being beautifully shaped as it went in, came out slightly oozy on the corners. Now don't get me wrong, it was delicious, but let's just say my presentation skills need hella lotta work. Lesson #3: never think you'll be a professional chef by Week 2. Related Lesson #4: Baking is more complicated than it looks. Progress report: excluding the mini-scare with the 'lightly floured parchment paper' smoking, nothing burnt yet... except my tongue. Lesson #5: Hot butter is hot. Mind-blowing logic, that.

2 cups all-purpose flour
1/3 granulated sugar
3/4 cup cold butter
2 egg yolks, beaten
1/4 sour cream
3 tablespoons ice water
2/3 cup granulated sugar
1/4 cup all-purpose flour
6-8cups fresh fruit
1/4-1/3 granulated sugar

1. In a medium bowl, sift together 2 cups of flour and 1/3 cup of sugar. Using that handy-dandy two-knife technique, just cut in the butter until the pieces are pea size. In a small bowl, stir together the yolks, sour cream and ice water. Gradually stir in the yolk mixture into the flour mixture and using your fingers (best part!), gently knead the dough until a ball forms. Cover with cling wrap and refridge that thing for an hour.

2. Preheat the oven to 375F. Divide the dough into 8 portions and on lightly floured pieces of parchment paper, roll dough portions into 6 to 7 inch circles (or in my case, square like blobs). Transfer circles, on parchment, to baking sheets. Note: the flour started to burn and smoke soooo might change that later on.

3. In a small bowl, stir together the 2/3 granulated sugar and 1/4 flour. Sprinkle a scant 2 tablespoons of the sugar mixture on each party circle to within 1/2 inch of the edges. In a large bowl, combine fruit and the 1/4-1/3 cup granulated sugar; toss gently to coat.

4. Spoon 3/4 to 1 cups of the fruit mixture into the center of each dough circle. Fold the pastry edges of the edges of fruit and bark tarts for 20-25 minutes or until fruit is tender and pastry is golden brown. If desired, dust pastry edges with powdered sugar. Makes 8 tarts.

Regardless to say, the dessert was a hit, even though the Pops kindly invited two more people than expected. Lesson #6: Always make multiples when cooking for Indians.

Yours,
The Baker's Apprentice.

A hint of the Isles... or an obsession?

So upon reflecting on last week's baking obsession, I realized a very definitely Scottish theme that ran through shortbread and lemon curd. Aaaaah, I love the Scots. During my exchange abroad in the UK this past year, I spent Christmas with a good friend of mine in the country outside Edinburgh. I'm not sure if it was the brilliant haggis, the fabulous people or the freak heavy snowfall (after all, I am Canadian) that made me feel at home. Following my heart, I decided that today's baking 'adventure' was to be scones. And what an adventure it was. Following this tempting recipe (from allrecipes.com), I proceeded to double the ingredients. The dough came out super sticky and moist, which didn't seem right to me. Being someone who loves getting messy, I got dough EVERYWHERE, much to my dog's delight. Being the very particular baker that I am, I didn't let the scones rest for ten minutes but my god, did they turn out brilliantly. I approve this recipe as a truly a fool-proof recipe, you know, me bring a fool and proof. Anyway, wish I had some lemon curd or devon cream to slather on this. Mmmmmmmmm nom-nom-ness.

Yours,
The Baker's Apprentice.

psuedo-Creme Brulee.

The overambitious me decided that creme brulee would be an excellent introduction to the world of baking. Having pulled it out from some obscure recipe book, I poured myself over the recipe, my jaw dropping an inch further with every line.

Sooo with my tastebuds yelling for lemon and my head yelling for a simpler recipe, I bargained with myself to settle on a lower price: lemon-poppy shortbread! Shortbreads always been a favorite of mine... too much so, to be sure. And oooh, this turned out divinely. The kitchen, however, did not survive the massacre. Why do recipe books make things look so clean and easy? Try it yourself, punk:

1 cup all-purpose unbleached flour
1/3 cup cornflour (such an excellent tip ripped off Joy of Cooking!)
1/4 cup of icing sugar
1/4 cup of granulated sugar
3/4 cup of softened unsalted butter (mmmm buttttter.)
2 tsp lemon zest (I just used the zest of a whole lemon)
1 tablespoon poppy seeds
(makes approximately 24; nutrition?: good for the sooooul...)

Preheat the oven to 300F. Mix the flour, cornflour and poppy seeds together (I would sift on hindsight, might make it lighter!) and add the two sugars. Scrape the lemon onto the softened butter and cut in both into the flour (sounds much cleaner than ever... use a knife to cut in, it's easier). Keep cutting (I gave up shortly and moved to my hands) until the mixture sticks slightly together. Then, roll up your sleeves, clear a wiiiide space and start gently kneading the dough by gently pressing the sides together (don't overwork it... your biscuits have to be light and crisp!). Then, roll the dough out with a floured rolling pin on a floured surface until it's approximately 1.5 inches thick and then cookie-cut it out (or use a glass as I did!). Put them about an inch apart on ungreased parchment paper on a cookie tray and shove into the oven for about 30 minutes (should be light brown top and bottom). Let it cool on a wire rack for 10 minutes (you want it crisp, remember?) before diving in!

Eeeeettt VOILA! Supaz simple, supaz fast and supaz nom nom... but my kitchen did not turn out supaz clean. Oh well. More flour on me than in the bowl. Then again, a messy kitchen adds a certain j'n'sais'quoi to cooking...

Yours,
The Baker's Apprentice.

PS:

The End.

I hate reading beginning. They're always too full of suspense and I'm always too impatient. What's the end in this one? Well, probably a very frazzled 20-something year old. What do I want to do? Bake. Having burnt boiled eggs only a few months ago (apparently, it is possible), I've decided I want to bake. To master the art of patience, creativity and nom-nomness, for lack of a better word.

This isn't a "oh-look-at-my-fabulous-food-blog,-foodies"... it's an "thank-the-lord,-my-eyebrows-are-still-on" record of my ups... and inevitable downs.

Care to join me for tea?

Yours,
the Baker's Apprentice.