midweek tweek

I'm feeling slightly overwhelmed right now--out of the kitchen.  I'm planning a big trip at work and feel like I'm herding puppies at points.  My examiners are trying to schedule the oral exam portion of my big test at school and aren't giving me a lot of information as to the whens.  My classes keep shifting, grades are due and tonight is the first night I've gotten home before 8 o'clock.

Hemingway's statue in Pamplona

feet in sand, golf of Mexico

Triphammer? Falls, Ithaca

I used to tell myself that things would be better when I got out of town.  That I'd be happier, that I'd do all of the things I wanted and have all the things I thought were important.  Cup always responded to my complaints about the hometown with, "remember, no matter where you are, there you are".  His point had been the old one that both the bible and buddhist doctrines harp on: a desirous person will be miserable, even in paradise.  I've been miserable on occasion (more often than I'd like to admit) on three continents.  The problem has never been with the place.  The problem has been with me.  So, this place (this town, this house, this life) may not have been the rose garden I'd grown up picturing myself inhabiting by 30, but I can't think of any place better for me to be right now.  I may not chose what happens in this world.  I will never have an influence over all of the little nuances that wind up governing the trajectory of my life, but I have control over what I do and the way I choose to think about them.

Arenal Volcano, Costa Rica

un, un, un, Paris

Parc Guell, Barcelona

I need the reminder that nothing and no one is inherently good or bad... that busy is just busy and the more I do and less I pine, the better I'll feel.  I need to be thankful for the everyday amazing: the reason that I started this out to begin with.  The real conversations with people who you don't have to watch your back around.  Giggling hysterically about ridiculousness with La and Nan.  The gratefulness of parents whose kids like my classes.  The amazing opportunities I've been given and that I've carved out for myself.  Shared stories and histories.  Secrets and their unveiling.  The enthusiastic anticipation filling us all as we wait for news on the baby's arrival.

Heaven, Casa Blanca Valley, Chile

San Sebastian/Donostia, Pais Vasco

Trevi Fountain, Rome

Breathe. Accept, deal, and let go.  Be happy go lucky.  And remember, "Hoy es hoy, y ayer se fue, no hay duda" Pablo Neruda-- "Today is today, and yesterday is gone, there is no doubt"

Week 6, September 26, 2010: Chocolate Cake

Chocolate Butter Cake with Chocolate frosting.  Recipe from joyofbaking.com

I found two basic chocolate cake recipes in my search on joyofbaking.com this week, so I decided to make them both.  Now, I was given some solid advice on two aspects of chocolate cake that I completely disregarded and lived to pay the consequences of.  First, I was told to add more liquid than required, because the cocoa soaks up a lot.  Second, I was told to butter and parchment the pan.  More on the consequences after the recap.

I love chocolate.  There are two reasons that the chocolate tree is called theobroma- the food of the gods. It's pretty much the best thing to eat on earth (I'll give it a tie with good cheese and Chilean reds) and just like the platypus, God or the gods or whoever created the species must have been laughing like the dickens.  Check out pictures, those trees are funky looking.

At the dos (my house) we have to hide chocolate bars to keep me out of them.  We stock a variety of unsweetened and bittersweet as well as light and dark dutch cocoa for baking.  I had to head out to find non-dutch for this weeks cakes- I still need to figure out what the real difference is in the processing.  Both recipes were quite simple.  The first only varied from the usual white cake method in adding cocoa and melted chocolate to the wet before mixing in the dry and (my favorite)- adding whole eggs, meaning no playing with my nemesis.  The second had no eggs and was a messy mix in the pan job.

The first cake mix was probably one of the best batters I've had.  Very chocolate mousse-esque.  The frosting for the first cake was melted chocolate, powdered sugar, milk and butter- it was supertasty, but could have used more chocolate.  The second frosting was your classic chocolate ganache.  I let it come to room temperature and tried to beat it to a lighter consistency.  I'll tell you about it after the faculty tries it out.

As for the tastiness of the first cake: I brought it to Nan's and she, my aunt and Mom tried it out first.  It was really good.  Both Mom and Dad loved the frosting.  The only thing to tweak that Dad noticed was that the cake was a bit dry.  This is where the extra liquid would have been helpful.

why when the recipe says use parchment, you do.

A few changes are occurring here this week:

After eating about half a cheesecake last week, I've made the executive decision that my butt cannot possibly take more than a slice of cake a week and attempt to get smaller.  So, I'm allowed a Sunday slice and leaving one aside for Lulu and the rest is going.

There will be a new addition to the family by next week's post- so I'll keep you in the know about that as Mom and Dad head out to welcome the little ficus.

And lastly, in memory of a dear friend:

My first kitchen purchase for the casa was a set of pot holders.  They were a nothing special red set that stood up well to heat for very short periods of time.  I set this guy down on a burner while making some pasta on Wednesday and didn't realize what I'd done until the awful smell of the burning neoprene led Lu to ask what was going on.  It was unsaveable.  RIP little oven mitt.  We'll miss you.

A week 5 extra: Chocolate Cherry Cheesecake

It's just as fun to say as it is to eat!

Chocolate cherry cheesecake.

I was feeling very energetic this gorgeous weekend, so I thought, "why not make another cheesecake?"  I dug out the holiday recipe pamphlet (it was one of those check out surprisers that has the picture of a perfectly incredible looking dessert on the front).  It was the Christmas present for a friend in college- she wanted the cheesecake on the front, so we made it.  I think the faculty room could definitely use another treat on Monday.

I wanted decadent chocolate cookies to start this guy and I immediately thought of the Archway Dutch Cocoa cookies that I remember my mother picking up when I was younger.  Those cookies could not last a day in our house.  Dunked in milk or on their own, they were amazing.

I initially planned on buying the cookies, but did a little google search and found a sumptuous recipe for dutch cocoa cookies.  It's a blog called Bad Penguin, so ironic...  These cookies were a no brainer and came out so delicious that they're beyond description.

The cheesecake itself was just as easy as I remember it.  Two small issues: 1, it calls for a cup of cherry pie filling for the center- this looked like way too little, so I did a cup and a half and 2, the baking time seemed too low- I did an extra 8 minutes and was still a little worried about giving co-workers salmonella.  The reaction in the faculty room on Monday morning was favorable: one of the English teachers renamed me "Saint Marty" for the day.  Everyone else just thanked me and our trusty FACS (home ec) teacher allayed my fears about giving my co-workers salmonella again.

All in all, a productive cheesecake week.

Week 5, September 19, 2010: Cheesecake

Oh my GOODNESS! Cheesecake always makes my top three in desserts.  It's so versatile and it contains my absolutely favorite thing on earth: cheese.  I've made at least a dozen of them over time--a chocolate cherry one a P's request one holiday, gluten and sugar-free pumpkin last October that was incredible, to name a couple.  There are normally minor issues every go: they crack, the crust tastes burnt, they're a little to eggy.  I've had several that have been perfectly delicious, just really ugly. The first go around with cheesecake for this project absolutely took the cake (I know, I know) for anything that could have gone wrong.

I didn't write out my rules well at the beginning, but there are two main points: 1, I have to make the whole cake from scratch and 2, I have a week to "pass" the cake.  I get a buy on rule 2, because I didn't hear about Nel's request until after I'd attempted the first cheesecake.  This stated, I'll give you a brief recap of what went down.

For the crust, I made ginger snap cookies (recipe from joyofbaking.com).  I didn't make them small enough and forgot to flatten them, so a handful came out charred on the bottom and doughy in the middle.  I took the decent ones and ground them per the crust instructions for Cheesecake, again, from joyofbaking.com.  They said to use graham crackers, but I wanted a little spice.  My first mistake was in not modifying the amount of butter called for.  The crust was wet when I patted it into the spring form.  Mistake number 2 got most of the neighborhood talking: I neglected to put a pan underneath the cheesecake.  It dripped and smoked and smoked and smoked.  The windows of the house were open from 9:30 to nearly midnight.  The cheesecake still cracked and tasted like a mixture of the bottom of the oven and the bottom of an ashtray, but the texture was right on.

Smoke flowing through the kitchen and dining room

Note the bottom of the oven at this point-- someone should have put the pan under the cheesecake an hour before!

It met Senor Basura (Mr. Garbage).  The neighbors were alarmed a second time when I had the oven self clean: smoke billowed out of the house all Saturday afternoon.  These people must think I'm nuts.

Round two didn't start much better.  The ginger snaps and I still aren't friends.  They're the right size, but of four trays only one came out right.  The burnt ones are destined for the faction of my family that loves semi-burnt cookies, popcorn and hot dogs.  The doughy ones already met the garbage and the just right ones are going to meet a baggie and the rolling pin--it's so much more cathartic than the food processor.

The cake wasn't difficult, again and the cheesecake made it through baking without cracking.  The pan underneath caught everything, woo!  The problem came with the topping: the sour cream topping mixed and slid on silkily, but less than five minutes back in the oven and there were cracks.

note the clean oven- and butter filled drip pan--smoke free cheesecake!
Despite a little cracking, the cheesecake was perfect.  I made a little blueberry sauce with a pound of frozen wild blueberries, 2/3 a cup of sugar and a tablespoon of flour- simmered until thickened.  I had my father over for breakfast and he approved.  The spicy gingersnaps made for a nice crust, but it didn't release from the pan as easily as I would have liked.  The sweet blueberries were a perfect addition to the creamy cheesecake.  I'm calling it a pass.
Notes for next time: 1, drip pan. 2, figure out cracking. 3, less butter in the crust. 4, waste less gingersnaps.

A post script on Pineapple Upside Down Cake

The safer cake :). In the faculty room

So, I began to have suspicions about that very tasty cake I made for Nel's B-day.  It was yummy, but there was something off.  I brought a slice in for our food and consumer sciences teacher, aka FACS (that's home ec to all of you who graduated before 2000), to check out.  Lo and behold, it was raw.  On the tails of this epic failure, I dusted off the apron, broke out the hand mixer and got to work again.  Minor issue- we'd eaten most of the fresh pineapple, so it was more of a "little bit of pineapple, mostly maraschino cherries upside down cake."  I baked it for an extra 18 minutes (53 as opposed to the original 35--and did the toothpick test at least a half a dozen times until I was sure it was cooked).  I brought it to work and had the same teacher test it again before leaving it in the faculty room.  Giving my family salmonella is one thing, but I really don't think I'd ever live it down if I food poisoned any of my coworkers.  She gave it the thumbs up, and it was gone before the end of second block.  This one was actually just as tasty, a little drier (but that's definitely a good thing) and the caramelization on the top of the cake was must more pronounced.  Everyone said it was tasty, so we'll call this a pass and move onto another set of adventures with cheesecake.

Action shot of caramelizing the brown sugar and butter

One of the reasons I love my job (excellent student artwork on the board)

Week 4, September 12, 2010: Pineapple Upside Down Cake

Pineapple Upside Down Cake

The onslaught of family parties continues, but I'm finding some time to bake.  I did a dry run on cheesecake on Thursday with side splitting results that I'll share with you all next week.  I spoke with my buddy, Nels late in the week and found that Pineapple Upside Down Cake is her favorito.  Since it's her birthday today, that's what I tried my hand at. 

 She doesn't usually like sweets--she was all over the cucumber sandwiches the last time we did formal tea.  Despite initially requesting cup cakes, pan cakes and patty cake, her reasoning for liking Pineapple was sound: "They're yummy and good for brunch AND dessert."  Can't argue with the girl who brunches like a champ.  The recipe came from joyofbaking.com

The process for this one was absolutely delightful.  It's a modified white cake batter poured on top of lightly caramelized brown sugar/ butter and slices of pineapple and maraschino cherries.  So, it already has two of my favorite foods: brown sugar and cherries.  I went for the whole pineapple- the recipe says that you'll need a whole medium one, but you won't.  I used about a third and will enjoy the rest either in another cake or for breakfast--bonus fruit is always a plus.

The egg whites were absolutely friendly this time.  The recipe differed from the normal white cake that was used in week one and three in three ways: 1, no sugar in the egg whites, 2, vanilla before yolks and 3, beat the butter and sugar together, rather than beat the butter by itself first.  After my mishap with cheesecake earlier this week, I'm playing it safe from now on (and did for the this cake)--I'm creaming the butter by itself first- I saw how when you don't it takes longer to incorporate the sugar and doesn't have the same consistency.

The cake smelled like heaven.  Brown sugar soaked pineapple and white cake heaven, which was a welcome change from the smell of burning we've had since Thursday.  It seemed browned enough after 35 minutes, I was worried it was going to burn, so I pulled it out.  After setting for ten minutes and a knife around the outside, it "plopped" from the pan like a dream.  Since it's Nel's birthday cake, I lit a candle and called to sing "happy birthday" before enjoying her cake (I know, I know, quality friend here).  It was soft and light--I don't have a good comparison for it yet- sort of like sponge cake meets meringue. The balance of sweet and fruity was perfect and went excellently with the modified sweet tea that she likes so well.  Definite pass and new favorite.  I'll be keeping this recipe.

The birthday girl's cake and favorite beverage from our college days.

Happy birthday, P!

besos y pesos, 

S

Week 3, September 5th, 2010: Coconut Cake

Coconut Cake with lemon curd and 7-minute frosting

Anniversaries and birthdays and baby showers, oh my!  I am three cakes into the week!  I would ask for applause, but two of them were out of boxes.  My other feat this week: I did my first solo pass on Nan’s sauce.  The sauce was amazing, however, the fried pork that I added in hadn’t been browned enough—it’s apparently not polite to try to give your grandmother trichinosis (just kidding, we’re all ok).  This week, I attempted to tackle Coconut cake with lemon curd and seven minute frosting. Recipe from joyofbaking.com.

The first impression: it uses a crap load of eggs.  A handful in the curd, six in the cake and two in the frosting- lots of protein, but lots of fat.  Second thought, the coconut isn't actually in the cake.  You layer it on the lemon curd and then you top the frosting with it.  I thought it was going to overflow in the oven, but after thirty-five-ish minutes and coming out a little too brown, it started deflating nearly immediately.  The lemon curd is absolutely delicious and I think I finally told the egg whites who's boss.  My aunt told me to get to soft peak and then beat for about ten more minutes to stiff peak.  I did, and thought I nailed it, the whites were like satin.  Well, maybe they still weren't right and that’s why the cakes deflated… it’s a thinker and I will fight them another day.

The 7 minute frosting instructions tell you to make it day of serving and to frost the cake immediately after you make the frosting.  It was really simple to make and was light and marshmellowy and divine.  Putting the thing together was a pain: cutting each layer of cake, lemon in between and then coconut on top of the lemon and on top of the frosting.  The kitchen floor was not impressed with my lack of skills as a good deal of coconut landed there.

I served the cake to a large crowd: a fam reunion and Nan's b-day part-ay all rolled into one.  The cake was heavy, but everyone told me that it was delicious.  I didn't think the lemon curd was pronounced enough, but I did snack on a bit of it- so next time, I'll make more.  The frosting was hands down what was complimented the most and it was absolutely incredible- I will be adding the frosting to the recipe list, as well as the lemon curd, but the cake is definitely a throw back.  Next week, as a shout out to my buddy, the Penguin, on the occasion of her birthday, I'll be making a cheesecake with raspberry puree (unless she's got a favorite for me to make) and enjoying it a full 400 miles away from her and her celebrants-- darn anniversary parties, big football games and 80th birthdays keeping me home...  Be well!