Puff & Choux

Sign up for Cooking Channel's contest - The Perfect 3!

2011-03-14T13:56:00.000-04:00

Are you an expert when it comes to brownies? What about tacos? Are hamburgers more of your thing? Then you should sign up for Cooking Channel's online contest - the grand prize is a trip to New York and your very own web episode that showcases your ability to cook the perfect version of one of the below 13 categories:

13 Categories:

Brownies
Burgers
Cakes
Chicken
Cookies
Exotic Dishes
Hot and Spicy Chili
Pancakes
Pies
Potatoes
Salads
Sandwiches
Tacos

You can see all the details here. I would sign up, but since I work for Cooking Channel, I'm excluded. So, honor me by submitting your recipe!

Not just gingerbread houses...

2010-12-17T11:22:00.000-05:00

Today I came across this amazing video that shows the progressive build of a 17-ft. gingerbread tree at Disney's Contemporary Resort in Orlando, FL. The tree is made up of only 6 ingredients, but check out the quantities:

1,050 pounds of honey
800 pounds of flour
600 pounds of powdered sugar
35 pounds of spices
600 pounds of chocolate
180 pounds of apricot glaze

As someone who enjoys building gingerbread houses, but to put it nicely, lacks the architectural prowess it might take to construct these seasonal builds, I'm in awe of this production. Check out the time lapse video below (and if this doesn't put you in the Christmas spirit, I don't know what will).

Zagat launches food truck tracking site

2010-11-09T16:11:00.000-05:00

Today, Zagat announced a free website that is aimed at the food truck fan base around New York - FoodTrucks.Zagat.com. Functional on mobile browsers (but not available as a smartphone app), the site allows users to track their favorite food trucks throughout the city and presumably take a more strategic approach to tracking down their favorite waffles for lunch.

Per the press release the company issued, the site plots real-time locations of New York's food trucks on a map. Trucks will be able to update their locations using specialized Tweets. Still in beta, users can search for food trucks by location, cuisine by Zagat food rating. Once a user has chosen a food truck, the site will indicate its location, social media links, as well as its Zagat ratings and reviews.

With my iPhone addiction currently being managed, I might have to let this site slip through to my list of cool mobile sites to visit. That being said, I'm keeping my fingers crossed for a mobile app and an optimized experience specifically for my phone.

Kings of Pastry showing at New York's Film Forum

2010-09-10T13:44:00.000-04:00

For those of you that enjoy the extremely niche food film genre, you must make a point to check out the Kings of Pastry, showing at Film Forum.

The folks at Film Forum describe the film as:

From the makers of the documentary classics DONT LOOK BACK and THE WAR ROOM. Pennebaker and Hegedus are simply the best — so when they turn their sights on the competition for the Meilleurs Ouvriers de France (MOF), France’s Nobel Prize for pastry, you’re in for a treat. Sixteen chefs whip up the most gorgeous, delectable, gravity-defying concoctions, and there is edge-of-the seat drama as they deliver their fantastical, spun-sugar desserts to the display table. The inevitable disasters prove both poignant and hilarious. When the film played in the U.K., critics dubbed it “the culinary HURT LOCKER”; “gastro-porn of the highest quality…as thrilling as any Olympic final”; and “quite possibly one of the most delicious films ever committed to celluloid.”

Additionally, filmmakers D.A. Pennebaker and Chris Hegedus, along with film subject Jacquy Pfeiffer and award-winning pastry and found/owner of Jaques Torres Chocolate chef Jacques Torres, will be on hand Wednesday, September 15, for the 6:30 and 8:20 shows for a Q&A session following the film

Pennebaker and Hegedus will also be on hand on Thursday, September 16, for the 6:30 and 8:20 shows.

For those of you that need a little more convincing to see the film, you can view the trailer here.

Kings of Pastry

Wednesday, September 15 – Tuesday, September 28
Two Weeks
Showtimes: 1:00, 2:50, 4:40, 6:30, 8:20, 10
Click here to purchase tickets. 10

I love New York City, but this is ridiculous...

2010-08-25T11:09:00.002-04:00

(Image courtesy of The Pitch)

I learned this week that in New York, whole bagels are not taxed, but sliced ones are. My immediate response was befuddlement. I think my eyebrows raised as well, and I'm sure my mouth was slightly agape. This tends to be my physical reaction to news such as this.

The Wall Street Journal ( you can see the full article here) brought this to my attention. They report:

State tax officials, under orders from cash-strapped Albany to ramp up their audit and compliance efforts, have begun to enforce one of the more obscure distinctions within the state's sales tax law.

In New York, the sale of whole bagels isn't subject to sales tax. But the tax does apply to "sliced or prepared bagels (with cream cheese or other toppings)," according to the state Department of Taxation and Finance. And if the bagel is eaten in the store, even if it's never been touched by a knife, it's also taxed.

Let me point out something before I go on - I'm actually a fan of ordering a bagel and requesting that it not be toasted or sliced. I do this because I absolutely loathe the gargantuan amounts of cream cheese that is inevitably spread on said bagel. It's almost as if I ordered a carton of cream cheese with a side of bagel. Am I wrong?

However, my inability to understand ridiculous laws such as taxing bagels simply because they are "sliced or prepared" has prompted me to write this post. This is right up there with the Oklahoma law that states whaling is illegal. Whaling in Oklahoma? Okay?

Oklahoma does have one weird law I can get behind: Oklahoma will not tolerate anyone taking a bite out of another's hamburger.

Save the food trucks!

2010-06-10T20:34:00.000-04:00

Normally when I receive an e-mail from Ben Van Leeuwen, founder and president of Van Leeuwen Artisan Ice Cream here in Brooklyn, I learn about an awesome new flavor, a store opening or generally some other sort of favorable news. They sell ice cream (and delicious baked goods + coffee), so what else would one expect?

Well, today's e-mail from Ben had a much different tone. Apparently, City Council members Jessica Lappin and Karen Koslowitz are introducting a law which would allow the Department of Health authority to suspend any vending permits issued to a truck with two parking tickets (feeding the meter or idling) and to revoke the permit of a truck that receives three tickets in a 12-month period. (The Wall Street Journal wrote about it too.)

Whoa. Whoa. What?

Oh, I'll tell you what - Lappin and Koslowtiz are threatening to put our favorite New York City food trucks out of service. And I'm only going to say this once: You do NOT, I repeeat do NOT, take away my Van Leeuwen Artisan Ice Cream, Treats Truck , or Cupcake Stop. Oh no you don't!

Van Leeuwen has provided some ways that we can stand up and support our favorite local food trucks, so keep reading to see how we can save the folks and businesses that make our city so great - see Ben's entire e-mail below:

We need your help.

City Council members Jessica Lappin and Karen Koslowitz are introducing a law which would allow the Department of Health authority to suspend any vending permits issued to a truck with two parking tickets (feeding the meter or idling) and to revoke the permit of a truck that receives three tickets in a 12 month period.

While we do not condone breaking any laws, we feel that losing the ability to operate one’s business due to parking tickets is a punishment disproportionate to the violation. Furthermore, if other commercial vehicles were to be subject to this same law would that mean that UPS and Fedex would be prevented from operating in New York City because of two or three parking tickets?

We understand the Council member’s concerns about making spots fairly available for every vehicle but mobile food trucks are just a small portion of commercial vehicles that park in New York City. For the most part we make an attempt park in commercial zones whenever possible.

There are many potential solutions to this problem such as raising ticket prices, setting aside dedicated locations for mobile businesses and we would love to hear from you and for your voice to be heard by the appropriate Committee Members. Here is how you can help keep truckin alive in New York City by emailing twittering and joining a facebook page:

1. Come to the hearing: Wednesday June 16 @10am, Committee on Consumer Affairs, 250 Broadway (Hearing Room - 16th Floor)

2. Join the Facebook Page that Supports Truckers

3. Twitter your thoughts to Jessica Lapin (@jesslapin) or to Karen Koslowitz (@KK4NYC)

4. Email them your thoughts or you can cut and paste a draft that we have made for you to alter and personalize below:

Jessica Lapin lappin@council.nyc.gov
Karen Koslowitz koslowitz@council.nyc.gov

DRAFT LETTER

Dear Council Members Koslowitz and Lappin:

I am writing in support of the mobile food truck vendors in my neighborhood. These trucks not only offer a wonderful array of foods and beverages, they are a vital part of the lively street culture that helps define New York City. I love eating at the [INSERT YOUR FAVORITE TRUCKS AND LOCATION]

Your bill, which seeks to revoke mobile food permits based upon two to three violations of parking regulations within a period of one year, seems usurious and biased against a small segment of commercial vehicles that operate and park in New York City.

Of course these trucks need to follow City law like the rest of us, including paying the appropriate fines for any infractions they incur. But this bill is unfairly targeting truck food vendors. If residential car owners receive a few parking tickets in a year, their driving privileges are not revoked. If storefronts fail to shovel snow or sweep a few times a year, they’re not put out of business. Why should this bill apply to truck food vendors and not, say, Fedex whose trucks liberally use the city streets for deliveries? After two or three infractions, should FedEx be prevented from operating in New York City?

As a lover of all the unique things that make New York the city everyone loves to live in and visit, I ask you to please see my point of view: These food trucks are a real asset to our NYC – a treasure that must be preserved. And I ask you to also consider the livelihoods of the mobile food vendors. These people stand a good chance of losing their businesses based upon the all-too-easy- to-imagine scenario wherein they receive two violations in a given 12-month period. Our national goal is preserve and create jobs right now, not to eliminate them! And as members of our city council, I certainly hope that would be yours, as well.

I respectfully request that you discontinue any action on, or support of, this proposed legislation.

Sincerely,
[INSERT YOUR NAME]

Internet Week is for food nerds too

2010-06-03T13:28:00.000-04:00

New York City's Internet Week (fingers crossed for a new foursquare badge!) is just a week away, and thankfully for us food nerds, we have an event aimed at our demographic.

Produced by Babette of Bakespace and Nichelle of Cupcakes Take the Cake have put together TECHMunch, an 8-hour intensive food blogging workshop on June 10th at the Roger Smith Hotel in New York City.

Here are the full details (straight from the TECHMunch Facebook page):

If you're a food blogger, this intensive one day event will bring you up-to-speed on all the latest tools and tactics for building buzz, improving SEO, growing your audience and making money from your hard work.

The workshop will be followed by a networking mixer with giveaway prizes including KitchenAid appliances, cookbooks and each attendee will receive a nifty gift bag.

Buy Tickets Here: http://techmunchnyc.eventbrite.com/

Schedule:
Doors open at 9am
Panels begin at 9:35am
(light breakfast, lunch, snacks and appetizers/cocktails will be served)
Mixer begins at 3:45pm
(drinks, prizes and great company!)

Panel Topics:
How to Leverage Traditional Media
Building your Brand - From Blog to Cookbook and Beyond
Monetizing Your Blog, Insights in Online Advertising and Working with Brands
A Conversation on FTC Blogger Policy
Building and Implementing Your PR Plan
Gaining Mometum and Building Community
Food Trends
Selecting Good Content & Curating Flavors
Tips on Blogging More Effectively
The Main Ingredient: Recipe Writing 101
Practical SEO Tips to Build Your Blog Traffic
Bringing Your Passion Offline: Food Events
Storytelling: Connecting the Who with the What

See a full lineup of speakers at http://techmunchnyc.eventbrite.com/

I want to eat this.

2010-05-19T15:42:00.001-04:00

If someone buys this for me, I'll love you forever. Just sayin'...

The very best distractions.

2010-05-08T17:50:00.000-04:00

March 29th? That's the last time I posted? Geez. Sorry guys. I guess March and April have been full of distractions and the blog suffered as a result.

It's not that I haven't been baking. In fact, I've been enjoying my baking more than ever recently. What makes it so much fun, you ask? Well, I've been baking for someone. A specific someone. An earth-shatteringly cool someone. So instead of baking and then jumping on my laptop, I've been packaging up my finished products and heading over to share the wealth with the coolest dude in New York.

I'm sure he'll pop up more in this blog as we spend quite a bit of time in the kitchen together. Yeah, it's pretty, pretty awesome. Thank you very much.

The other distraction involves peanut butter and a project I've been working on for a local restaurant in New York. Unfortunately, I can't post anything here about it, but once things get into gear and things start popping up online, I'll be sure to post links to let everyone see this currently top secret info.

Did I mention that I'm going to be on a Japanese game show?

2010-03-29T23:12:00.000-04:00

Did I mention I'm going to be on a Japanese game show called Clash of the Foodies? Well I am...

Fingers crossed my future career as a Japanese game show contestant isn't like Chris Farley's experience...

CLASH OF THE FOODIES!
Live Game Show
4:30-5:20 pm

Colorful teams of showbiz stars, wrestlers and food experts across the city, featuring cabaret superstars Kenny Mellman (aka Herb of Kiki & Herb), Bridget Everett, and Neal Medlyn of Our Hit Parade, pro wrestler extraordinaire Queen of Squeeze Amazon Annie & Her Lobos Locas and daring bloggers squad The Taste Buds will gather to compete in a live game show that will challenge all five senses. It'll take stamina, lightning-fast reflexes and a connoisseur’s palate to emerge victorious! Hosted by culture clash comedian, Kenji America. Tickets are released at 12:30 PM.

Counter Space, a new kitchen design exhibit, invites us to dinner on September 15, 2010

2010-03-27T23:41:00.000-04:00

Example of the "Frankfurt Kitchen" design.

One of my goals this summer is to make my first trip to Washington, D.C. to see Julia Child's kitchen at the Smithsonian. However, if I don't end up making the trip, I'll have a nice substitute as of September 15, 2010, when the MoMA (Museum of Modern Art) in New York opens the exhibit Counter Space: Design and the Modern Kitchen. Here is how the folks at MoMA are describing the new exhibit:

Counter Space explores the twentieth-century transformation of the kitchen and highlights MoMA’s recent acquisition of an unusually complete example of the iconic “Frankfurt Kitchen,” designed in 1926–27 by the architect Grete Schütte-Lihotzky. In the aftermath of World War I, thousands of these kitchens were manufactured for public-housing estates being built around the city of Frankfurt-am-Main in Germany. Schütte-Lihotzky’s compact and ergonomic design, with its integrated approach to storage, appliances, and work surfaces, reflected a commitment to transforming the lives of ordinary people on an ambitious scale. Previously hidden from view in a basement or annex, the kitchen became a bridgehead of modern thinking in the domestic sphere—a testing ground for new materials, technologies, and power sources, and a spring board for the rational reorganization of space and domestic labor within the home. Since the innovations of Schütte-Lihotzky and her contemporaries in the 1920s, kitchens have continued to articulate, and at times actively challenge, our relationship to the food we eat, popular attitudes toward the domestic role of women, family life, consumerism, and even political ideology in the case of the celebrated 1959 “Kitchen Debate” that took place between Richard Nixon and Nikita Khrushchev in Moscow at the height of the Cold War.

Featured alongside the Frankfurt Kitchen is a 1969 mobile fold-out unit manufactured by the Italian company Snaidero. These two complete kitchens are complemented by a wide variety of design objects, architectural plans, posters, archival photographs, and selected artworks, all drawn from MoMA’s collection. Prominence is given to the contribution of women throughout the exhibition, not only as the primary consumers and users of the domestic kitchen, but also as reformers, architects, designers, and as artists who have critically addressed kitchen culture and myths.

This exhibition is organized by Juliet Kinchin, Curator, and Aidan O’Connor, Curatorial Assistant, Department of Architecture and Design.

For more reading on the "Frankfurt Kitchen" design, check out this 2006 article from The New York Times that touches on the subject: Kitchen Aide by Caroline Roux.

What happens when you spend an afternoon eating cookies?

2010-03-25T19:24:00.000-04:00

This video, that's what! Gimme Jimmy's in New Jersey recently sent me some of their cookies to sample and review and I decided this would be a great opportunity to put a few more miles on my Flipcam. Ever wondered what I look like eating? Watch this - mystery solved!

Gimmee Jimmy's Cookie Review: The attack of the mall cookie! from Mary Ann Porch on Vimeo.

Molly Wizenberg a.k.a. Orangette is coming back to New York!

2010-03-22T21:42:00.000-04:00

Around this time last year, I was fortunate enough to see Molly Wizenberg, the blogger behind the fantastic site Orangette, a Bon Appetit columnist, and the author of A Homemade Life, at one of her New York City readings.

Well, I'm happy to report that Ms. Wizenberg will be back in my fair city promoting her book once more and giving was is sure to be a delightful reading. Whether you were at her readings in 2009 or missed out, I suggest you spin by Posman Books in Chelsea Market at 7 p.m. on April 6th.

What: Molly Wizenberg Book Signing/Reading
When: Tuesday, April 6th, 7:00 pm
Where: Posman Books at Chelsea Market, 75 9th Avenue, New York NY 10011
Free event, open to the public

French Revolution: Move Over Cupcakes and Make Way for Macarons

2010-03-08T16:56:00.003-05:00

This post originally appeared on Behind the Burner on March 5. However, I thought I'd share it on my personal blog too AND call out that the photo was taken by my BRILLIANT friend Brian Witte.

If the cupcake has dominated the dessert scene in recent history, it's about to face what pastry lovers might call the next French Revolution: the French macaron is positioned to be the new IT dessert. Unlike the cupcake that proved to be a viable business venture only in the last 10 years, the French macaron has being pulling its weight as a delicious morsel since its first incarnation during the Renaissance.

Although food historians debate just how French the French macaron is—some contest that the macaron debuted in Venice and was brought to France, along with her pastry chefs, by Catherine de Medici in 1533—there has never been an argument about the popularity of this traditionally tea time snack and/or dessert.

But is 2010 the year for the macaron? Are we going to see a food truck dedicated solely to the treat? Will CupcakeCamp be replaced by MacaronCamp? It remains to be seen, but much to the chagrin of macaron purists, versions are popping up everywhere, from Whole Foods to McDonald's. Tip: For those whose palates have never tasted the deliciousness of this meringue-based "sandwich cookie," New York City has long been a haven for impressive macaron menus.

Madeleine's Patisserie in Chelsea serves up over 15 different flavors of fresh macarons daily. Flavors include Champagne, cassis and pistachio amongst others. Brooklyn's Almondine is famous throughout the borough for their macaron selection where pastry chef Hervé Poussot is known for his intense flavoring.

For those that are already die-hard fans, Macaron Café sells boxes holding as many as 20 macarons and have named them the Queen Catherine de Medicis Box, in honor of the patron saint of macaron creation. For New Yorkers working in Midtown, or for those not afraid to visit tourist trap areas, La Maison du Chocolat and Bouchon Bakery are conveniently located in Rockefeller Center and Columbus Circle.

Notable macaron shops in New York:

Madeleine's Patisserie
132 W 23rd Street
New York, NY 10011
212.243.2757

Almondine
85 Water Street
Brooklyn, NY 11201
718.797.5026

Macaron Café
161 West 36th Street
New York, NY 10018
212.564.3525

La Maison du Chocolat
30 Rockefeller Plaza
New York, NY 10112
212.265.9404

Bouchon Bakery
10 Columbus Circle
New York, NY 10019
212.823.9364

Photo credit: Brian Witte

Hot Chocolate Withdrawls

2010-03-01T20:00:00.000-05:00

Today is the first time in the last 28 days that I haven't had a sip of hot chocolate. It actually feels pretty good, at least my wallet thinks so.

If you haven't been following, be sure to check out my tumblr.com site - Hot Chocolate MAP - which follows my journey throug the 28-day hot chocolate festival at New York's City Bakery. You can read all about the various flavors I sampled during the month of February, as well as view photos from the City Bakery and my list of the top 5 flavors. I've included the video here too.

Even though the festival has come to a close for 2010, the City Bakery always has their original hot chocolate recipe on the menu. I suggest you stop by and give it a shot before we welcome warmer temperatures here in New York City.

Welcome to the neighborhood Van Leeuwen Artisan Ice Cream Store!

2010-02-28T00:35:00.001-05:00

I thought I'd post a quick note to announce a new face in North Brooklyn. On Saturday, the wonderful folks at Van Leeuwen Artisan Ice Cream opened the doors to their first ice cream store in Greenpoint, and as a welcoming present to the neighborhood gave away free ice cream and samples of baked goods. What a great first impression!

You might have heard of Van Leeuwen already - their beautifully renovated mail trucks have been serving up ice cream all over Brooklyn and Manhattan for the past two summers.

As I've noted several times on this blog, the vanilla ice cream they produce is probably the best vanilla ice cream I've ever tasted. So, if you're in the neighborhood, be sure to stop on by the new Van Leeuwen store - you won't be disappointed.

Van Leeuwen Artisan Ice Cream Store
632 Manhattan Avenue (btw Bedford and Nassau)
Brooklyn, NY 11222

Ch-ch-changes...

2010-02-24T22:04:00.000-05:00

Can you really go wrong when you base the title of a blog post off of a David Bowie song? I submit you can not. What do I mean? Changes. That's what.

For those of you that swing on by Puff & Choux on a regular basis, you've noticed that the site looks a bit snazzier as of today. Well, the new look is all thanks to the outstanding photography skills of Brian Witte and the brilliant design capabilities of John Kapenga. I mean really - can the new Puff & Choux logo look more amazing? I love these guys so much and can't even begin to explain how awesome they are. A round of applause please for Mr. Witte and Mr. Kapenga.

And I'm not done. I've got more to show you guys and will be unveiling some cool new aspects to the site soon. One of my goals this year is talk more about my community and the people in it (I'm talking to you fellow Brooklyn bloggers, chefs, etc.), as well as the various cities I visit (I'm talking to you non-New York bloggers, chefs, etc.).

2010 is going to be a big year for Puff & Choux - just wait and see!

365 days: Happy 1 year anniversary Puff & Choux!

2010-02-24T14:28:00.000-05:00

Eating a voodoo doughnut at Portland's legendary doughnut shop of the same name - just one of my adventures since founding Puff & Choux last year.

Exactly a year ago today, I wrote my very first post on Puff & Choux. I remember stressing out over what I should name this little blog, and honestly, I can’t recall how I finally settled upon the name. Regardless, it’s been a life-changing year.

In one year, I’ve been laid off from two jobs, dated a few dudes, traveled to some cool and some not so cool locales, and have experienced some deep down lows and some great highs, but one thing has always been a constant: this blog.

Puff & Choux has introduced me to some of the most amazing New Yorkers this city has to offer and has opened my eyes to what might be the world’s most vibrant food community, everything from the importance of the Greenmarket to just how many earth shatteringly cool movements Brooklynites are starting in this modern day food revolution. From placing 2nd in Bon Appetit’s Blog Envy Party Recipe Contest to meeting Judith Jones and Amanda Hesser (I know it sounds nuts, but these women are amazing), I can’t tell you just how much fun I’ve had this year.

More importantly, Puff & Choux showed me that I have a passion and that food writing is exactly what I’m supposed to be doing.

To all the people I’ve met in the food community over the last year, I can’t tell you how happy I am to call you my friends. From the bottom of my heart, I thank you for welcoming me into your ranks. I can’t think of a better group of people to call my peeps.

And to you, the reader, thank you. As someone who has always considered writing a very personal act, I can’t tell you how much it warms my heart to know that you not only visit this blog, but you keep coming back. I get a little teary just thinking about how much you mean to me.

So, here’s to another 365 days of food writing, new friends and brilliant old ones, and just plain old fun. If it’s anything like the last 365, I can’t wait for the adventure on the horizon.

No brainer desserts. Genius.

2010-02-23T09:00:00.034-05:00

The first dinner party I ever hosted was last year for the Easter holiday. Similar to Thanksgiving, Easter is a holiday that many New Yorkers are somewhat orphaned. I don't come from a religious family, but we always had an Easter supper, and I think many of my friends had the same experience growing up.

However, airline tickets are expensive and Easter doesn't really qualify as a must as far a traveling home is concerned. Granted, I'm pretty certain my mom would have an amazing Easter basket waiting for me if I did come home, but American Airlines doesn't seem to want to get on board with my travel budget.

So, for Easter last year I went all out. I rented a long banquet table, nice china and made sure it was a table setting fit for only the fanciest diners in Soho that evening. Then it came down to the food.

I ordered a spiral cut ham from a local butcher, and the rest of the meal was sort of ad-libbed. I bought some canned veggies to heat up right before dinner, which I now think is lame, but frankly, my kitchen confidence as far as main meals go wasn't quite up to speed at that time. The fact that I did bake the lemon tart I served for dessert redeems me a little bit, at least in my mind. The one lesson I took away from the experience is that dinner parties are serious business and pre-planning is a must. Even though I planned, I spent more time in the kitchen than mingling with my guests.

Since then, I've been thinking of other desserts that require very little kitchen time, allowing one to spend more time with guests instead of hovering over the stove. And now, I think I've found a perfect recipe that requires minimal attention but produces beautiful results: Apple Cider Poached Pears with Vanilla Ice Cream.

I wrote about this dessert over at Examiner.com where I serve as the Brooklyn Dessert Examiner. As I noted in the previous article, the use of apple cider, not apple juice, is important to note before getting started. Most farmer's markets carry high-quality apple cider, and believe me - it's worth seeking out.

Secondly, vanilla ice cream is a great accompaniment to this recipe, and Brooklyn’s own Van Leeuwen Artisan Ice Cream in Vanilla is recommended.

Apple Cider Poached Pears with Vanilla Ice Cream

Ingredients:
4 c. of apple cider (NOT apple juice)
1 cinnamon stick
2 ripe pears, peeled (any variety of pears will do)
1 tbsp. cornstarch
Vanilla ice cream
Sprinkle of cinnamon
Pecans, as garnish (if desired)

In a small saucepan, pour 4 cups of apple cider and one cinnamon stick. Bring to a simmer.

Peel 2 pears, and if you prefer, halve and core. Leave stems on as this adds to the presentation and allows you to pick the pears out of the pan without damaging the fruit’s body. Place pears in apple cider, cover, and let simmer for 45 minutes. If your pears are not quite ripe, you might need to add an addition 15 to 20 minutes to poaching time.

On two small plates, sprinkle cinnamon powder for presentation. Remove pears from simmering cider by using tongs and lifting by the pears’ stems. Place pears on cinnamon-sprinkled plates. Add 1 tablespoon of cornstarch to cider and cinnamon stick mixture and whisk until a minimally thick sauce forms.

Scoop out a single serving of vanilla ice cream and add next to plated pears. With a small spoon, drizzle apple cider and cinnamon sauce over pears and ice cream. If you like, sprinkle chopped walnuts over pears and cream. Now, feel free indulge in what might be the easiest winter dessert ever created.

Serves 2.

Finally, something my roommate wants to eat

2010-02-19T23:02:00.000-05:00

Ironically, I live with a roommate who doesn't like sweets. Blueberry muffins? No. Quick sour cream coffee cake? Forget it. Spiced pear cake? Puh-lease. Oatmeal cookies? You must be insane. I think you get the idea.

The only real problem this poses is that the temptation for me to eat everything my baking yields is strong. Luckily, I have friends that are always down for some free baked goods, so I haven't started sporting an elastic band on my jeans (yet).

I had become used to Matt, my roommate, never touching the goods that lie under the cake dome on our kitchen table, but then something happened - cheddar, bacon, and chive biscuits came into our life and turned everything upside down.

First off, some of you are probably thinking that with the inclusion of words such as cheddar, bacon, and chives, we aren't talking about dessert. Not to get too far ahead of myself, all you need to do is add two heaping spoonfuls of honey from Tremblay Apiaries to see how this biscuit could be interpreted as a savory dessert. Also, I ate plenty of these bad boys late at night, so I consider them a dessert.

But let's move on. I whipped up this biscuit recipe after it was featured in the February issue of Bon Appetit. I made sure to time my baking to coincide right before a massive winter storm in New York City, believing that I could live off of the biscuits until I felt like putting on snow boots and trudging through the sludge that is inevitably left after a snow fall in this city.

The recipe was easy enough and I was proud of the way the biscuits came out. After they had cooled, I put them under the aforementioned cake dome and casually mentioned to my roommate that he could help himself as I walked out the front door to meet friends.

Considering that he hasn't once touched anything that I've produced from our oven, you could imagine my shock when I returned home and my roomie greeted me with,"I tried a biscuit - they're pretty good." And just imagine how shocked I was when walking into the kitchen the next morning and noticing that at least four more biscuits were missing. To say that he really liked those biscuits is an understatement.

As someone who takes great pleasure in feeding other people and seeing the look on someone's face when they bite into a particularly pleasurable treat from my kitchen, I'm glad I finally found something Matt likes to eat. I think these cheddar, bacon, and chive biscuits are going to be a regular guest in our oven from now on.

One little note before you get started. I think the quality of bacon really makes a difference in this recipe. I'm lucky enough to live near a fantastic butcher in Brooklyn - The Meat Hook. If you have a local butcher that you frequent or having been meaning to pay your first visit to their shop, I encourage you to do so. I think your biscuits will benefit greatly from something more than grocery store packaged bacon.

Cheddar, Bacon, and Chive Biscuits
from Bon Appetit

Ingredients:
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
Honey (optional)

Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds.Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

Makes 12 biscuits.

Technology! Cookies! Together as one!

2010-02-17T14:19:00.000-05:00

For those cookie eating nerds out there, I dedicate this Vimeo find to you. You're welcome.

Adobe Photoshop Cook from Lait Noir on Vimeo.

City Bakery Hot Chocolate reviews have moved to new tumblr.com site

2010-02-09T16:29:00.001-05:00

While sipping away on my daily dose of hot chocolate this afternoon at the City Bakery, I decided that tumblr.com makes more sense for my short hot chocolate tasting reviews.

The site is pretty, pretty awesome and I think you'll agree that it's a better fit. Enjoy!

http://hotchocolatemap.tumblr.com

I'm under the covers with a bottle of vodka i.e. it's almost Valentine's Day!

2010-02-04T23:12:00.000-05:00

I believe that it’s an evolutionary skill I’ve developed that allows me to forget that Valentine’s Day is approaching. I typically remain blissfully unaware that the holiday that makes all single people feel like lepers for a day is on the horizon until February 14th, and even then I only notice because I’m on the only one without a dozen roses on her desk.

I thought I was beating the entire system this year as I no longer work in an office thus I don’t have a desk or co-workers – so take THAT cupid!

However, the holiday greeting card industry and Hollywood are in bed together this season as the new film Valentine’s Day is set to hit theaters on February 12th. As a result, you can’t walk 10 feet in a New York City subway station without seeing a poster for the movie. Instead of legitimately forgetting that V-Day (ominously similar to D-Day? Anyone?) is approaching, I’m now bombarded with the fact that not only is the worst holiday of the entire year only weeks away, at least half of my female friends are going to drag me to some horrible film featuring an ensemble cast – and we all know what happened the last time the movie industry thought this was a good idea (He’s Just Not That Into You).

Instead of wallowing in self-pity (well, at least not 100 percent wallowing), I’m going to embrace Valentine’s Day. I might not have a special someone, but I have plenty of amazing friends that deserve to know they are loved. So, in the grandest of Valentine’s Day traditions, I’m making chocolate truffles, and these bad boys are a major improvement over the ones I made two weeks ago.

Since for most of us in the United States are well aware that we are still in the bowels of winter (except for a select few – I’m looking at you South Florida), I decided that a great addition to this recipe was the use of hot cocoa instead of the typical unsweetened cocoa powder. I’m hoping the end result is a boyfriend-less/girlfriend-less friend popping one of these truffles in their mouth and imagining they are drinking an amazing glass of hot chocolate, wonderfully ignorant to the fact that they are eating take-out Chinese alone on the 14th.

Grand Marnier Hot Cocoa Chocolate Truffles

Ingredients
8 ounces of semi-sweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon Grand Marnier
1/4 teaspoon coarse salt
Hot Cocoa powder, for rolling (I used Ghiradelli’s Premium Hot Cocoa in Double Chocolate)
Sea salt, for sprinkling

Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.

Pour chocolate mixture into and 8-inch square baking dish, and refrigerate until chilled, about 30 to 40 minutes.

Scoop balls of mixture using a melon baller. I found that dusting your fingers in cocoa powder helps when trying to roll the truffles into perfect orbs, so you may have to follow the steps of rolling, dusting fingers and the truffle with cocoa powder, rolling again, then coating in cocoa powder. It sounds arduous, but it’s not – no more than 20 seconds. Then, sprinkle with sea salt. You may have to tap the sea salt into the truffles to make it stick.

Makes 15 truffles.

City Bakery announces Hot Chocolate Festival flavors!

2010-01-28T13:17:00.002-05:00

Here I am enjoying a cup of last year's offerings at City Bakery's annual Hot Chocolate Festival

Even though it's been around for ages, I only discovered City Bakery last year, and holy bananas - this place is amazing. Their hot chocolate is a famous New York treat and I'm excited that January is winding down as this signals that City Bakery's annual Hot Chocolate Festival is about to kick off.

During the entire month of February, City Bakery features a different flavor of hot chocolate every day (see the full calendar here). Lemon Hot Chocolate? Yes please! Hi Ho Pistachio Hot Chocolate? You better believe it! Beer + Brown Sugar Hot Chocolate? Why am I not already drinking this?!

Last year, I only tried two flavors (Bourbon Hot Chocolate and Banana Hot Chocolate). This year, I'm going all out - I'll be visiting City Bakery every single day of February and tasting the goods. You'll be able to track my progress and read my reviews right here at Puff and Choux.

If New Yorkers (or people visiting NYC during the month of February) want to hang out and chat over hot chocolate, get in touch. Hot chocolate is always more fun with good company. Also, after eating City Bakery's bad ass chocolate chip cookies and drinking a cup of hot chocolate for an entire month, I might need someone to roll me out into the street and to the L train towards the end of February.

An electronic thank you note

2010-01-27T18:11:00.000-05:00

For some reason, Blogger won't let me leave comments on my own posts, so I wanted to let you all know that your support and encouragement over the past week has been incredible. Getting laid off has served as a nice reminder on why I'm happy I have my food friends - the culinary community is full of the kindest people you'll ever meet. Thanks dudes:)

Chocolate truffles = My experience in Corporate America

2010-01-25T22:37:00.004-05:00

Almost a year ago, I was laid off from my job. It was around that same time that I discovered my love of baking and the result was the birth of Puff and Choux. The feeling that I had finally found my path in life washed over me. My destiny was in food - I knew that much for sure.

In 2009, several really amazing things happened. CupcakeCamp NYC was a massive success. I joined the team at Cupcakes Take the Cake. I was one of only 25 bloggers invited to the Bon Appetit Blogger Party (and my cake won second place). Puff and Choux's readership improved, and things started to feel like they were finally starting to fall into place.

However, there was one problem: I live in New York, and unfortunately, obligations such as paying rent, utilities and simply having money to survive don't wait for a steady paycheck to roll in. I took another technology-related job, and here I am, almost a year after my food writing odyssey began, once again unemployed.

I don't remember a single time in my life where I consciously thought about being at a crossroads. Obviously, I've had many crossroads in my almost 29 years of existence on this planet. It's just that I never thought of those moments as anything special.

There was the time I had to make the decision to finally leave Scotland for good. As hard as it was to actually leave, mainly because it involved leaving someone I loved behind, I don't remember the actual act of buying the plane ticket to New York or the drive to the airport being momentous.

And then there was the decision to move to New York. I love telling people it was a decision that took about less than 30 seconds to make. No one believes me, but it's the truth.

There have been many others, but most of them I can't recall clearly so they aren't worth mentioning. I think these memories are fuzzy because I used to be adventurous. I used to take risks, but at the time, they didn't feel like risks. I've lost this personality trait in the last 6 years, sadly.

This time, this current crossroads, well...it's tough. I'm staring down two paths and I have absolutely no idea which one to take.

Enter the chocolate truffle recipe.

I tried making chocolate truffles the same week I was laid off (i.e. last week). I had never made anything like this before, but I figured what the hell? I had a ton of bittersweet chocolate and I needed to use it.

The recipe was a bumpy one. It was smooth sailing at first. I mixed the cream, salt and Grand Marnier. Easy. I poured it over the chopped chocolate. Simple.

Then I stuck it in the fridge for the suggested 20 minutes. That's when the off roading started.

First off, the recipe I was using says one can scoop the chocolate with a tablespoon. It only took about 3 seconds to learn that this wasn't going to work. Luckily, my impulse shopping finally paid off and I remembered the melon baller I bought years ago was tucked inside the utensil drawer.

The melon baller helped, but as a perfectionist, I still didn't think the truffles were round enough. However, I learned very quickly that the chocolate would rather melt in my hands than be formed into perfectly round orbs.

I refused to be defeated by these truffles, so I soldiered through the task of making the truffles as round as possible before dumping them into a bowl of unsweetened cocoa powder.

Lastly, I decided to use the sea salt I had recently acquired. Hey, who doesn't like salt and chocolate?

I didn't wrap up the truffles until close to midnight, and since I had to work the next day (had I known I was going to get the axe three days later, I would have just slept in), I stuck the truffles in the fridge without sampling the final product.

In the morning, I decided to turn my colleagues into guinea pigs and packaged up the truffles for my commute into work. Before tucking them inside my tote bag, I nabbed one from the pan.

Before I go on, I must admit that I am not a fan of dark chocolate. I can't stand the taste and avoid it at all costs. So why did I decide to make dark chocolate truffles? I don't know. That's the only answer I have.

As my brain began to register what I had just eaten, the familiar distaste for dark chocolate came rushing back and I kept my fingers crossed that my co-workers wouldn't spit them out in disgust.

I was so nervous about the taste of these truffles that I left them in the office kitchen with only the ingredients listed. I didn't want to put my name on the dish in case people felt the urge to talk gossip on the cringe-worthy truffles.

Luckily, two of my co-workers tasted the goods and promised that they enjoyed them. Later in the day, I stopped by the kitchen to see what was left of my creation and only 5 out of the 15 were left. To be safe, I checked the trash can in the kitchen and didn't see any obvious signs of vomiting or regurgitated truffles. Huzzah!

But here's my point: I made those truffles simply because I had the ingredients and the recipe looked simple. It wasn't challenging. It turned out to simply be a pain in the ass. My career path thus far can be described the same way.

Since I graduated from college, I've taken job after job just for the sake of it. Up until the first time I got laid off, I never really thought about what it was I was really passionate about. And even then when I did know that my life was meant to be spent in the food world, I still took a job similar to my previous ones.

What do I have to show for all this? Unemployment, that's what.

So back to the fork in the road. Which path do I take? Do I suck it up and pursue my dreams of working in the food world in some sort of capacity, facing the hardship and possibilities such as living at my parents' house when I'm 30, growing further in debt and in the end, failing just as hard as I have in Corporate America, or do I accept the fact that I peaked around the age of 23 years old and am now relegated to being a working stiff behind a desk where I will most likely get fired/laid off again?

Or maybe I should stop being a perfectionist and worrying about what other people think and instead follow my dreams without questioning every single move I make?

In the meantime, here is the chocolate truffle recipe. Perhaps it will answer some of life's burning questions for you (as long as you're a fan of dark chocolate). I'm going to give it another go, but perhaps with some tweaked ingredients, it will be something I enjoy eating. Is this the perspective I need on my career too? Only time will tell.

Grand Marnier Chocolate Truffles
Adapted from Martha Stewart Living

Ingredients
8 ounces of bittersweet chocolate (at least 61% cacao), chopped
1/2 cup heavy cream
1 tablespoon Grand Marnier
1/4 teaspoon coarse salt
Unsweetened cocoa powder, for rolling
Sea salt, for sprinkling

Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.

Pour chocolate mixture into and 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.

Scoop balls of mixture using a melon baller. Roll balls in cocoa powder, tossing until fully coated. Shake off excess. Then, sprinkle with sea salt. You may have to tap the sea salt into the truffles to make it stick.

Makes 28 truffles.

It's not officially Christmas until...

2009-12-14T13:53:00.002-05:00

...a little bit of domestic violence humor pops up. Thanks Betty Crocker!

Validation!

2009-12-12T18:12:00.003-05:00

This is an update to my last post...

I WON 2ND PLACE IN THE BON APPETIT BLOG ENVY BAKE-OFF! Sorry about writing that in all capitals, but I can't say the sentence without hopping around in my apartment, full of excitement and validation that Bon Appetit Editor-in-Chief Barbara Fairchild, pastry chef Francois Payard, and Fox 5 news anchor Dari Alexander thought that my cake was pretty good.

Some people have asked me if I'm upset I didn't win first place, but I can say that I never cared about the competition part of the event. The fact I was even one of the 25 bloggers they invited was enough for me. That invitation alone made me feel pretty cool, but now that I know that I was in the top three desserts is...I'm so sorry that I have to say this...the icing on the cake.

A little bon appetit for you, a big Bon Appetit for me

2009-12-11T18:20:00.003-05:00

As mentioned before, food blogging is a hobby for me as in I don't really make any money from it. The gratification that I've finally found an outlet that lets me express myself as well as create physical things (cakes, anyone?)is enough. But it's pretty kick ass when you get a little recognition.

For me, this recognition came in the form of an invitation to an exclusive Bon Appetit blogger party. Only 25 bloggers were invited, so I've been feeling pretty good since I stopped hyperventilating from excitement upon receiving the invite.

I was asked to bring a baked good to the party as part of the contest element of the event. Trained chefs and Editor-in-Chief Barbara Fairchild publicly eating (and possibly publicly ridiculing) said dessert were on the agenda for the evening, and I was determined to make something that wouldn't end up with me crying in the bathroom after the judges barfed on the table. My baked good of choice? A spiced pear cake topped with cream cheese frosting.

Let me be honest. Baking a cake with the intention of feeding it to people that are the creme de la creme of the food world is scary. And when I say scary, I mean the type of scary that keeps you up the entire night before worrying that everyone will think you're a hack and all the judges will come down with food poison from a cake you prepared. However, I charged through the fear and found myself on the fourth floor of the Conde Nast building last night, rubbing elbows with Bon Appetit staffers and fellow food bloggers.

The event was a great success and considering that most of my cake was eaten by the end of the night, I feel pretty good. I walked out of that party with some new friends, a bit of a validation that I'm a pretty good food blogger, and a ton of free schwag (thanks Bon Appetit!)

As a result of the warm fuzzies I'm currently experiencing, I want to share my cake recipe with you in hopes that you'll use it for some sort of seasonal awesomeness.

Also, sorry for the lack of photos. There were a ton of photogs at the event last night, so I'm hoping to find some of the photos online and share them here. Stay tuned!

Spiced Pear Cake with Cream Cheese Frosting

Adapted from Bon Appetit’s Fuji Apple Spice Cake Recipe (October 2009)

Ingredients

Cake
3 cups all purpose flour
1 3/4 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg or ground nutmeg
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
3/4 cup (packed) golden brown sugar
3 large eggs
2 teaspoons vanilla extract
2 tablespoons rum
1 1/2 cups pureed canned Bartlett pears
2 medium Bartlett pears (peeled, halved, cored, cut into cubes)
1 1/2 cups chopped pecans

Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Pinch of salt
3 cups powdered sugar
Coarsely chopped pecans

Preparation

Cake
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, ground cinnamon, baking powder, teaspoon salt, ground allspice, nutmeg, and baking soda in medium bowl. Using electric mixer (countertop or hand-held), beat butter in large bowl until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and rum if desired. Add flour mixture to egg mixture in 3 additions alternately with pureed pears in 2 additions, beating until blended after each addition. Stir in cubed pears and pecans. Divide batter between cake pans evenly.

Bake cakes until tester inserted into center of each comes out clean, about 40 to 45 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely.

Frosting
Using electric mixer (countertop or hand-held), beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is creamy.

Drop half of frosting (about 1 1/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls onto top of cake, leaving sides of cake plain. Spread frosting to top edges of cake. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly.

Vote for me on Bon Appetit!

2009-11-12T11:20:00.003-05:00

Recently, I was asked by the web editor of Bon Appetit to submit a recipe for their Holiday Blog Envy Bake-off. I decided to share the recipe I use for coconut macaroons with chocolate ganache - yum! Now, I need your help!

Vote for my recipe! The first part of the contest is open to readers to vote on their favorites in each baking category (my recipe is in the Cookie, Brownies, and Bars category). The recipes with the most votes from each category move onto the second round which involves Bon Appetit testing each recipe. From there, a winner is chosen. The grand prize is a dinner with Bon Appetit Editor-in-Chief Barbara Fairchild! This could be my opportunity to get down on my knees and beg for a food writing opportunity (part-time, of course)!

When I signed up to vote, I had to register on Bon Appetit. It's easy to do (and free!) and you can opt out of receiving anything via e-mail, so don't worry aboutr spam mail. Please please please please please help me get to the second round of the competition! If I do, I promise to bake all of you cookies! And tell all your friends to vote too!

You can find the site here. All you need to do is look for the Coconut Macaroon with Chocolate Ganache recipe from Puff and Choux (that's my blog).

Sometimes you just have to bake some cookies

2009-11-02T16:33:00.005-05:00

I've been in a baking funk lately. It's been a combination of a somewhat new (and inferior) kitchen and just lack of time, but I won't lie and say my inspiration hasn't been at a dribble too.

This past weekend, I caught a cold and couldn't go out for Halloween. I was bummed as a good friend of mine was throwing her annual Halloween party, and instead of having a great time with friends and dressing up as a Day of the Dead doll, I was lying on the couch watching So I Married an Axe Murderer and wondering what my life would have been like if I had been my age now in 1993 and when exactly Mike Meyers became NOT funny.

After I wrapped up Axe Murderer, I found myself bored. I wasn't tired as I had been sleeping all day. I didn't feel like getting online and playing around on Facebook, so I was left with few options. I went into the kitchen and began what has become my routine the past two months - opening the fridge with the brief hope that somehow it has filled itself magically with ingredients so I could whip up a sweet feast. What did I have? Two onions, half a stick of unsalted butter and black truffle butter. A feast I did not have.

Before meandering back into my bedroom, I remembered the peanut butter and jelly I had bought a couple of weeks earlier. I had bought these household mainstays with the idea of making a cookie recipe I had seen in Martha Stewart Living. I was craving some sweets, so making these comfort cookies became my mission for the night.

To call this recipe a "mission" is a bit dramatic. Time-wise, these bad boys took me less than an hour to make, and that includes bake time.

Even though I'm still getting over this cold, I have to believe that the chicken noodle soup and PB&J cookie combo is what's really speeding along the healing process.

Peanut Butter & Jelly Thumbprint Cookies
Makes 40

Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam

Directions:
Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

This isn't TOTALLY pastry/baking related...

2009-10-27T18:45:00.004-04:00

...but I'm attending the #140conf in Los Angeles this week on behalf of my company, Ask.com, and I had this terrific video made by the brains behind Mashcat. Since it features a doughnut, I thought it kind of fit on Puff and Choux. Enjoy!

Interview with Eric Erwin, the Executive Vice President of Marketing & Product Development for Wilton

2009-10-20T23:11:00.004-04:00

This column originally appeared on Cupcakes Take the Cake where I write the weekly CakeWalk column. I thought it was worth posting on my personal baking site as well.

As much as I love cupcake blogging, it's not something that really gets the bills paid on my end. So, I'm proud to say that I'm also the Social Media Marketing Manager at Ask.com. I've learned that not only our my Ask colleagues cupcake fanatics too, they love that I write for this blog. You really can't find a better place to work.

While visiting our corporate headquarters in Oakland earlier this week, I learned that one of my colleague's is the daughter of the head honcho over at Wilton. I was thrilled with the idea of doing a Q&A with the company as I'm a major fan of their baking products and as an employee of Ask.com, it's in my nature to ask AND answer questions.

Eric Erwin, the Executive Vice President of Marketing & Product Development for Wilton, was kind enough to sign on board to answer my questions. In even better news, I've been told that I will be receiving some Wilton goodies in the mail, and I will be giving those away to some lucky Cupcakes Take the Cake readers as soon as I receive them! Keep your eyes peeled for future CakeWalk columns to find out about the upcoming contest...

What is your top seller related to cupcakes?
We noticed about 4 years ago that muffin pans started to sell at a much greater rate than other baking pans. That insight lead us to ask the question why? What occurred to us was that cupcakes had become the ‘individual and personalized’ treat for many celebrations. To leverage this insight, we developed a large assortment of truly innovative products that allowed the home baker a chance to truly deliver inspired and personalized amazing cupcakes. To support this we published a book called Cupcake Fun!

Wilton published Cupcake Fun! to celebrate the cupcake and the people who love it.

Have you seen an uptick in business with the cupcake trend in the past 4 to 5 years?
Definitely. For a long time we serviced the ‘personalized cake’ treat market by allowing consumers to use our cake decorating products for cupcakes. Today, we have cupcake decorating kits, kits that have just the right ‘tips’ for decorating cupcakes, sprinkles that are oversized just for cupcakes, and a whole range of cupcake wraps that allow even the most novice of decorators to present their creations well.

In your opinion, is the cupcake phenomenon still growing?
Cupcakes work well in many celebrations and parties where individual ‘cakes’ can be put out and left. They can be handled as ‘finger food.’ We are creating some amazing new products that allow you to present and display cupcakes at many parties: Halloween and Graduation for example. Everyone loves a cupcake because it reminds them of childhood and happy memories. Different types and flavors of cupcakes are still very popular but probably as more of a tradition than a trend now.

Wilton carries everything from baking pans to cupcake liners and holiday decorative toppers - these are just some of the products you can find for Halloween on Wilton.com.

According to your sales and/or gut feeling, what is the next big baking fad we’re sure to see?
We just introduced a whole new line of products around brownies. We supported this with a book called Brownie Fun! Many of the new product forms have done very well and this has developed into a basic line of products within our cake decorating assortments. That said we are very excited about the increased interest in cookie baking. Holiday cookie baking and the rise of ‘cookie exchanges’ is invigorating the home baking market. Maybe it is the economy forcing people to think about giving gifts that they hand make, or maybe it is because you can be very creative making a gift and the presentation box. Both activities are exciting, fun and gratifying. Last year there were more cookie exchange parties happening than ever before. To support this we have just launched our Cookie Exchange program. It includes a Cookie Exchange book with instructions on how to host a party plus more than 150 recipes and project ideas, baking and decorating equipment needed plus a Cookie Memories Contest on Facebook and at Wilton.com.

Wilton has a robust cupcake section on Wilton.com – has Wilton always put an emphasis on this tiny cake or is this a new effort emerging from the general consumer interest in cupcakes?
It is reflective of the broad interests in personalized individual baked treats. We’ve always had cupcake products but we now make it easier for the consumer to find all of the different products and inspirational ideas related to cupcakes.

What sort of MUST HAVE tools would you recommend for a new baker on a budget?
A good aluminum pan for cake so that you get the perfect ‘cake skin’— that is cake skin that doesn’t crumble into your icing. Wilton will introduce Ultra Gold bakeware in the spring of 2010 that really are the most innovative baking pans ever! If you can’t wait until then, try our Performance Pans or Decorating Preferred pans.

Who creates the cupcake recipes featured on Wilton.com?
The Wilton Test Kitchen at our corporate location in Woodridge, Illinois.

This little cupcake vampire is the result of Wilton's in-house team, led by Steve Rocco.

Who comes up with the decorating tips on Wilton.com? (The Halloween ideas are FANTASTIC, by the way)
Steve Rocco, our Director of Cake and Visual Design, comes up with the decorating tips. He has worked at Wilton for over 20 years. Steve is special and world famous for the great fun, color, and sweetness he adds to the ideas for the products that our managers develop. Steve has a staff of 12 highly talented decorators who execute the designs you see in our creative content.

Milk delivery coming to Manhattan

2009-10-19T12:29:00.004-04:00

The Village Voice is reporting that home milk delivery is coming to New York, as long as you live on the island of Manhattan:

Matt Marone and Frank Acosta will deliver a five dollar quart of organic milk in a glass bottle to your door, as long as your door is in Manhattan ($5 delivery charge, $15 minimum order). Acosta and Marone say the steep price Manhattan Milk charges is justified because they contract with Amish farmers for organic, rBST-free milk from free-range cows. They also deliver brand-name organic juice, dairy and eggs at a slightly less steep markup.

Marone, who also owns a milk delivery company in Westchester, plans to expand milkman service to Brooklyn next. Staten Island, go figure, is already getting it from someone else.

I'll be more excited once the milk man hits Brooklyn, but I am thrilled to see that a tradition like this is becoming popular once again. Finally, I won't have to go farther than my front stoop for my all-time favorite cookie accessory.

October 14th is National Dessert Day!

2009-10-14T11:21:00.002-04:00

I have to make this a quick post as I'm running into the office, but today is National Dessert Day! I couldn't pass up the opportunity to alert all my readers to this obviously amazing holiday, so enjoy that piece piece of cake today. Indulge yourself with come crème brûlée . Have a couple extra macaroons. It's our day - we earned it!

And thank you to Foodimentary for alerting me to my new favorite day of the year.

So long dear friend...

2009-10-09T14:52:00.004-04:00

This whole week, I feel as if I’ve been mourning the death of a dear friend. With the news that Conde Nast would be ending the publication of Gourmet Magazine, we all witnessed the death of a legend. My constant admiration of Editor in Chief Ruth Reichl, the sheer excitement I felt the day Gourmet arrived in my mailbox and overall feeling of being connected to the foodie community through a genius magazine came to an end.

But for every death, there is a rebirth, and now begins the post-Gourmet Magazine life. My admiration for Ms. Reichl is even greater than before, and instead of looking forward to the day my issue shows up in the mail, I can fondly look over all my past issues and try the recipes I never got around to or have made a million times already. The closing of this magazine also demonstrated how passionate the food community is about the subject of gastronomy. We are all hurting, and there is something kind of beautiful in that.

The Brooklyn Kitchen to host Halloween cupcake decorating class on 10/29

2009-09-16T10:48:00.000-04:00

For any Brooklynites out there tired of the standard Halloween cupcake topped with a generic candy corn, you're in luck. The Brooklyn Kitchen is hosting a special Halloween cupcake decorating class on Thursday, October 29.

Taught by expert cake maker Katie Robinson, who has worked at some of the top bakeries in New York and has been featured on two Food Network Cake Challenges, class attendees will be treated to an interactive decorating class filled with tips on how to make cupcakes that are sure to please any trick or treater.

The best part is that every participant walks away with their creations!

The cost of the class is $50, which includes all materials.

To sign up for the class, visit the Brooklyn Kitchen site here.

What: The Brooklyn Kitchen's Halloween Cupcake Decorating Class

When: Thursday, October 29th, @ 6:30

Where: The Brooklyn Kitchen, 616 Lorimer Street, Brooklyn, NY 11211

Cost: $50

RSVP: To register, please visit the Brooklyn Kitchen's class page.

For more information, please visit TheBrooklynKitchen.com or by calling 718.389.2982.

August 7, 2009: The day I salivated over an answering machine

2009-08-08T20:39:00.004-04:00

It's a weird experience when you feel like you have discovered what you're passionate about in regard to a career. Contrary to what you might think, for me it was a short-lived high when an impressive fall. The downward sink can be attributed to the fact that although I know what I want to do i.e. be involved in the food industry, the act of translating this goal into a real way of life is vexing. Similar to most things in life, this has been another lesson that the general population (i.e. probably everyone but about three people) doesn't care about your goals. To my dismay, the world did not stop turning on its axis the day I discovered I wanted to work in the food industry, most likely as a food writer.

In high school, I wanted to be a music journalist. I obsessively read Rolling Stone and Spin with the hopes of someday appearing in their masthead. I'm sure I was harboring dreams of making out with Beck or Dicky from the Mighty, Mighty Bosstones too, but it was the writing that really mattered. Actually, it was probably more of a 60/40 split - 60% writing, 40% making out with rock stars.

When I enrolled at the University of Kansas, I declared Journalism as my major. I'm not quite sure how I ended up concentrating on public relations and marketing, but I did. Maybe I didn't read the course catalog as thoroughly as I should have. Maybe someone told me I'd make more money in "strategic communications." Who knows.

It was during my Sophomore year of college, that I decided that public relations was obviously a business form created in the bastions of Hell and told my parents that I was switching my major to English. I had come to realize that I was stimulated by my English courses. I enjoyed researching, writing papers, reading greats texts, and partaking in the discussions held daily in my English classes. It was only when I stepped inside the Journalism building that my soul flat-lined and I couldn't sort out why I was sitting in a room listening to people talk about how the cigarette industry used PR tactics to convince generations of smokers to continue or take up the habit in the first place. At this point, my dreams of being a music journalist were replaced with a giant question mark and me constantly wondering what exactly I wanted to do regarding a career. Today, I believe all universities should offer a course called "Why Your Life Will Suck After College as you Traipse Across the Career Landscape 101."

In the end, I double majored in Journalism and English. Funnily enough, since graduating and drowning in the world of PR, I've only been asked about my English degree in job interviews.

I bring all this up because last night I saw the new film Julie & Julia. Being a fan of Julia Child, I was excited about this movie. I can't seem to consume enough information regarding this gastronomic icon, and I caught myself baring a somewhat creepy grin during the sections of the film featuring her character.

The other part of the film focused on Julie Powell, the woman who rose to fame after chronicling her adventure of cooking every recipe in Mastering the Art of French Cooking over the course of a single year and blogging about her experience. I had recently read Powell's book, the namesake of the film, and curiously enough, I found myself with the same aching pain in my stomach after seeing her story played out on the big screen as I did when finishing her book.

There is a scene in the film where, after appearing in a New York Times' Food Section article, Powell essentially hits the jackpot. Upon returning home from work the day the article hit, she had 65 answering machine messages from literary agents, film producers, magazine editors - the foodie elite had invaded her answering machine tape. And I couldn't have been more envious. What does it take to get a call from someone at Bon Appetit? Do I need to come up with a crazy scheme and cook an obscene amount of recipes, all the while suffering a mental break down to hit career gold? I'm not sure if the answering machine scene was true to life, but I found myself digging my nails into the cushions of the theater seat. Real or not, I wanted my voicemail to be filled to capacity when i walked out of that theater, but I'm not crazy enough to believe that Ruth Reichl or Barbara Fairchild would have suddenly decided to look up an unknown food blogger with no surrounding media frenzy on a random August evening.

After the movie, my sister and Laurel walked with me to the subway station. I made the comment that I had drooled at the scene involving the answering machine. Laurel, being the good friend that she is, said that she had thought of me during that scene too. "You're a great writer - it's going to happen one day," she said. Remind me to bake her a decadent cake for her encouragement. Even if I never land a career that allows me to do what I love, I'll always have good people surrounding me that I can bake great cakes for.

The citrus zing that freshens your breath all day

2009-07-29T12:52:00.006-04:00

The fact that I have a lemon tartlette in my blog header should be a good indication that I enjoy lemon desserts. If lemon is part of the description when it comes to any tart, pie, bar, cupcake, or pudding, chances are I will eat it.

The main reason I love lemon desserts is that a lemon tart was what I would consider the first fancy-ish dessert I ever successfully made. Up until the lemon tart, I was pretty much sticking to basic recipes like fudge and brownies. However, the day I whipped up a lemon tart for the time, I felt accomplished, like I found something I was actually quite good at. Since that fateful day in my kitchen, lemons represent my love for baking and pastry. I guess the old saying of "when life hands you lemons, make lemonade" applies here. If I hadn't been laid off from my job, I never would have started this blog which eventually led me to the bounty that are lemon desserts.

There are two other reasons I love lemon desserts. The first reason is obviously taste. I find that with lemon dishes, especially bars and tarts, the pop of citrus flavor stays in your mouth all day. I find that to be the sign of a good dessert - if hours later, you can still taste the main flavor. I find nothing more satisfying than hours after eating a lemon bar, I can still taste it on the roof of my mouth. The only problem with this is that it leaves me wanting more. I've been known to eat entire lemon tarts in less than two days. But hey - I'm a dessert blogger. The way I see it, I'm supposed to eat loads of dessert as it's part of the job description.

The second reason I love lemony desserts is the aesthetic appeal. In my almost 28 years, I've never seen an ugly lemon dessert. The taste might be horrible and intestine twisting at times, but damn if lemon goodies don't present themselves well.

This year, I've become a devote user of the Baking Unplugged cookbook. I won't go into my usual speech of how it's probably one of the greatest baking cookbooks ever written as I typically do when the book comes up in this blog. But trust me - it's one of the greatest baking cookbooks ever written. So, after trying out the recipe for cream scones and having a successful result, I ventured further into the book. What did I find? Lemon squares. Delicious, yummy, easy-to-make lemon squares.

Prior to this baking endeavor, I had never made my own lemon squares, and my experience with this particular baked good has been a mixed bag. I've eaten some decent lemon squares at bakeries and coffee shops in my time. Last Christmas time, my sister received some Barefoot Contessa lemon square mix in her stocking, and although the results were kind of mushy (by no fault of my sister), the taste was pretty good. However, I feel that every lemon square I've eaten up until this point has lacked the zing of flavor I described earlier. The lemon squares of my past simply supplied me with enough lemon zestiness that could easily be found in most sub-par lemonade.

To my readers that have hung out with me in real life and not just on this blog, you know what one problem I have with baking is that after I try a recipe, I always say it's easy. Now I'm not a trained pastry chef, but I know I've pissed off quite a few people by referring to a recipe as easy, only to have a friend find themselves contemplating sticking their head in the oven instead of the prepared dough after spending an hour with a recipe I recommended. However, I promise you these lemon squares are simple. If you can mix ingredients together in a bowl, you can make these lemon bars.

As someone obsessed with her Scottish heritage (when I say "obsessed," I mean that i get really excited about the idea of visiting Edinburgh and I can tell the difference between Scottish, Irish, and English accents), I knew I was going to love the Baking Unplugged lemon bars when I saw the recipe called for a shortbread crust. The simple, buttery flavor of the crust provides a nice subtle background to showcase the lemon flavors. Plus, who can deny a crust with such a high butter content? It just tastes really good.

Also, as someone who loves the simplicity of a "pat in the pan" dough, the shortbread crust was ideal. After mixing the ingredients to form the dough, all one has to do is dump the dough into a 13 x 9 baking dish and mush the dough evenly along the bottom. If you have hands, you can mush. Easy peasy.

The lemon curd is second part of the recipe. After reading about my love affair with lemons earlier in this blog post, let me be clear on one thing: Although I love lemons and the desserts they produce, I absolutely loathe zesting any sort of fruit. Similar to my fear of tripping on subway stairs and knocking out my front teeth (something that has not happened to this day), I have an innate fear of accidentally zesting my hand or finger while tackling a lemon. Not only would the act of tearing flesh hurt, you get the added one-two punch of having acidic citrus juice in your wound. But, this recipe calls for zesting, so I zested. Unwillingly, mind you!

And is it just me, or is the word "curd" kind of gross? I don't know why I always envision some of grotesque nature when I hear "curd," but I'm willing to bet it's because it rhymes so easily with...well, you get the picture.

Anyway, back to the dessert. After baking, the lemon squares must sit for 1 to 2 hours. I hated this part of the recipe because after I pulled these bad boys out of the oven, I wanted to dig in. However, I witnessed the benefits of waiting. The puffiness of the baked curd subsided and I was left with beautifully yellow-hued lemon squares. Since I'm a lemon purist, I didn't bother with the suggested dusting of powdered sugar, but that's an option you might like to employ. Powdered sugar is also a great way to hide any blemishes on the squares' surface.

One last thing: Nicole Rees, author of Baking Unplugged, suggests using hazelnuts or almonds in the crust, I've eliminated them in the recipe below as I didn't use them in my final product.

Recipe for Lemon Squares (from Baking Unplugged by Nicole Rees)

Equipment:
13 x 9 Baking pan
Foil
Wooden spoon
Measuring cups
Measuring spoons
Whisk
Zester
Cooling rack
Juicer

Crust Ingredients:
14 Tbs. unsalted butter, melted and cooled to just warm
1/2 c. sugar
1/2 tsp. salt
2 C. all-purpose flour

Lemon Curd Ingredients:
4 large eggs
1 1/4 C. sugar
3 Tbs. all-purpose flour
1/8 tsp. salt
3/4 C. fresh lemon juice
1 Tbs. grated lemon zest
Powdered sugar (optional)

Preheat the oven to 325 degrees Fahrenheit. Line a 13 x 9 baking pan with foil, leaving an overhanging edge for easy removal. Lightly butter the sides of foil (not the bottom) to prevent the lemon curd from sticking. In a medium bowl, stir together the butter, sugar, and salt until just combined. Add the flour and stir until dough just come together. Press the mixture evenly into the pan. Prick the dough with a fork. Refrigerate for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

Bake for 25-minute, until the crust begins to set but has not bun to brown at the edges (the center will not be firm yet).

In a medium bowl, whisk together the eggs, sugar, flour, and salt until smooth, about 1 minute. Whisk in the lemon juice and zest. Pour the filling over the hot crust. Return the pan to oven and increase the heat to 350 degrees Fahrenheit. Bake for 20 minutes or until the center is set and the edges are golden. The topping will no longer wiggle when the pan is moved. Place the pan on a wire rack to cool for 1 to 2 hours. When the bottom of the pan is cool, carefully lift the bars from the pan using the foil overhang and transfer them to a cutting board. Cut into 2" squares. Dust with powdered sugar, if desired, before serving.

This recipe yields 2 dozen lemon squares.

Second attempt at scones = SUCCESS

2009-07-20T21:43:00.004-04:00

Last week, I attempted to bake scones for the first time, which I reported about on this blog. Well, my results were a big, fat failure. I guess the word "failure" is relative - the scones were edible and the flavor was actually pretty good, but they were too moist. My virgin scones were more like muffins masquerading as another breakfast treat.

So, I decided to throw the Martha Stewart recipe to the wayside and consult one of my favorite cookbooks - Baking Unplugged by Nicole Rees. I've made both cookie recipes from Nicole's book, and based on the rave reviews I received from eaters, I was confident that I'd have a better shot at achieving optimal scone results if I followed her recipe for cream scones.

I've said it before and I'll say it again - Nicole Rees is a baking genius. I was a little worried that the dough looked too dry and thought maybe that I should increase the amount of heavy whipping cream the recipe calls for, but I decided to trudge ahead and hope for the best. I knew I was on the right track when the dough actually formed into a round instead of a soggy clump as was the case with the Martha Stewart recipe. I actually got to cut the round into wedges, instead of taking handfuls of wet dough and slapping them on a baking sheet, as I did in my first attempt.

I had to increase the baking time by about 8 minutes, but that's just my crappy oven. I really need to invest in an oven thermometer. In the end, I ended up with eight golden cream scones. I tasted one just to make sure they tasted as good as they looked, and I'm proud to report that if I was grading this baking result, I'd give myself a 95%. I need to work on my presentation a little - some of the scones were a little cracked on top - but all in all, they are a complete success.

The only variations I made to Nicole's recipe concerned the vanilla and the sugar used for sprinkling. I received some wonderful homemade vanilla and bourbon extract from Katie at Salt and Chocolate, whom I follow on Twitter, and instead of regular sugar, I used demerara sugar, but only because I had bought it for use with the Martha Stewart scones from last week.

If you don't already own Nicole's book, you need to buy it. The lady is a food scientist when she's not writing fantastic cookbooks, so she really knows what she's talking about. I'm now 3 for 3 when it comes to successful baking results because of Baking Unplugged.

And for those of you that are interested, here is the recipe (but go buy the cookbook - it's full of more awesome recipes!):

Cream Scones (from Baking Unplugged by Nicole Rees)

Equipment:
Mixing bowl
Whisk
Spoon
Measuring cups
Measuring spoons
Pastry blender
2 baking sheets
Sheet of parchment paper
Fork
Pastry brush
Cooling rack

Ingredients:
2 C. all-purpose flour
1/4 C. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
3/4 c. heavy whipping cream plus 2 Tbs. for brushing
1/3 C. cold unsalted butter, cut into 1/2" pieces
Sugar for sprinkling

Preheat the oven to 375 degrees. Stack two baking sheets together and line the top one with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir the vanilla extract into the heavy cream. With a pastry blender, cut the butter into the flour until a few pea-sized lumps remain. With a fork, gradually stir in enough of the 3/4 cup heavy cream until the mixture just starts to come together. Turn the dough out onto a lightly floured surface and gently pat into an 8" round about 1 1/2" high. Using a chef's knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the baking sheet, spacing the scones at least 1" apart. Brush the tops with the remaining heavy cream and sprinkle liberally with sugar. Bake in the top third of the oven for 15 to 18 minutes or until the tops are golden. Transfer the scones to a wire rack to co0l slightly, 3 to 4 minutes. Serve warm with jam.

Free pastry day at Starbucks on July 21st

2009-07-19T22:24:00.003-04:00

Say what you will about Starbucks ("Their coffee sucks," "Their coffee is overpriced," "I hate Starbucks," etc.), but the brand knows how to pull me into a store, and I'm not talking about Pumpkin Spice Lattes (So sue me - they're delicious, and if you can't accept this, you've obviously never had a Pumpkin Spice Latte). And in regard to me being a sucker and loving everything that's free, even if it's from an evil corporation, Starbucks has done it again. They are offering up free pastry on July 21st. All the details are below.

I have a history of cashing in on Starbucks' freebies. The last time I traded my soul to Starbucks was on Election Day 2008. After voting at St. Anthony's Church, I walked on over to the Starbucks on Houston and West Broadway for a free cup of plain black coffee. Granted, the coffee was disgusting and there is not enough skim milk and Splenda in the world to hide that fact, free is free. So, I drank as much as that coffee as I could (five sips worth) and threw the rest in the trash. Sometimes good things come in small packages i.e. five sips.

I'm confident that the free pastry day will be a bit more successful. Love 'em or hate 'em, Starbucks' Rainbow Cookie and Blueberry Scone kick ASS. Their Cranberry Bliss Bar isn't anything to stick your nose up at either.

--------------------------------------
Event Info:

Starbucks is inviting you to bring this invitation to a participating U.S. Starbucks store to enjoy a FREE pastry* from opening** until 10:30am on July 21st, 2009 (while supplies last) with the purchase of any beverage*.

Click to print your invitation:
http://www.starbucks.com/retail/print_free_pastry.html

Or open this page in a mobile device and show your barista:
http://www.starbucks.com/FreePastryDay

* Pastries included in offer are: Muffins, Scones, Bagels, Croissants, Rolls, Breads, Pound Cakes, Morning Bun, Coffeecakes, Cheese Danish, Apple Fritter, Doughnuts, Tarts, Pies, Gluten Free Orange Valencia Cake, Tropical Paradise Bar.

Offer available at participating U.S. stores with the purchase of any handcrafted beverage (handcrafted, brewed, iced). Limit one free pastry per customer. Offer good between opening and 10:30 a.m. or until pastries are gone, whichever comes first. Opening hours and pastry selection vary. Supplies are limited. Offer not valid in Hawaii, airports and travel plazas or at Barnes & Noble cafes. Starbucks reserves the right to cancel, amend or revoke the offer at any time due to business considerations or circumstances beyond its control. Starbucks is not responsible for errors, omissions, malfunctions, interruptions, deletions, delays or failures of operations. Void where prohibited, taxed or restricted. Cannot be combined with other offers or discounts. Cash value 1/20 cent. Not valid if photocopied, altered or reproduced. Barista, please ring discount code 563. Our new food is not yet available everywhere; ask your barista for details. **For 24 hours stores – opening is 4 a.m.

My first attempt at blueberry scones

2009-07-14T12:45:00.004-04:00

* This is not a photo of one of my scones. I didn't take any photographic evidence as I had just moved into my new apartment and misplaced my camera.

I've been a fan of scones for several years, but when I say this I mean a fan of eating them, not baking them myself. But about two months ago, I started mentally cataloging every scone recipe I came across. Martha Stewart included a blueberry scone recipe in Martha Stewart Living in the June issue, and Molly Wizenberg focused on a blueberry oat scone recipe in her Bon Appetit column this year. Nicole Rees has several scone recipes in her terrific cookbook Baking Unplugged, and obviously, The Joy of Cooking gives its opinion on the subject.

However, I've always made excuses not to try my hand at scone making. Typically, when I see a recipe that calls for some sort of fancy gadgetry, such as a food processor, I have a built in excuse - I don't have the money for that kind of new fangled kitchen technology (i.e. I'm currently unemployed and scrimp by each month on unemployment checks). Luckily, almost every scone recipe I've seen calls for a food processor, so I've been let off the hook. I conveniently ignored Nicole's recipes in Baking Unplugged, which is probably my favorite cookbook at the moment because the whole premise of the book is that you don't need expensive kitchen machinery. But Martha Stewart cornered me - her blueberry scone recipe was old-fashioned. I didn't need an electrical outlet for these scones. I was trapped. The scones were getting made.

It should be noted that I like baking because of its devotion to preciseness. The measuring of ingredients is not optional - it's essential. So, I will say right now that I followed the Martha Stewart Living recipe exactly. I double-checked the quantities of every single ingredient, so I was confident that my first go at scones was going to be successful...until I saw the dough.

Once you start baking or cooking for a while, you start to develop a sense of when something has gone wrong. I could tell the second I got to the step that called for turning the dough out onto a smooth surface to gently kneed and then form into a round to then cut into wedges. This dough was gooey. This dough wasn't going to form into a nice round. This looked almost like cookie dough, but wet.

My first inclination was to add flour. I thought this would soak up some of the moisture, but I became concerned it would dry out the final product. So, I gave up the idea of making perfect scone wedges and instead lumped wads of the dough onto a baking sheet and topped with sugar. Before putting in the oven, I took a quick taste of some leftover batter - it tasted scone-y. Maybe I was still on track.

I baked for about 10 minutes longer than instructed my Martha. The scones were definitely not finished when the original baking time expired. And even when I took the baked goods out of the oven, I was still confident that they were going to be great.

But, my perfect first try at blueberry scones was not to be. I don't like crumbly, dry scones, but my finished product was too moist. They tasted like scones - actually, the flavor was quite good, but the moist texture reminded me of a muffin. A muffin with a moist scone texture. As much as I like both scones and muffins, I do not condone an incestuous relationship of the two. A few days later, after being stored under a cake dome, the scones were still moist. I'm a big enough fan of scones to know this isn't the desired effect.

I'm not quite sure where things went wrong, but my guess is the amount of buttermilk the recipe calls for. I believe it was too much. Secondly, I don't think I let the scones cool long enough on the cooling rack before I put them in the cake dome. I think this caused moisture to sink in when it at least some of it should have evaporated. But I blame the buttermilk for the root of the problem. I will not take the fall for buttermilk, my least favorite of any milk-related products.

My next plan of attack is to try out the cream scone recipe in Nicole's cookbook. I've tried out two of Nicole's recipes so far, and they have both turned out wonderful - and that isn't just praise from me, but from the people that enjoyed the fruits of her book. I'll be sure to post a recap of Scones: Round 2 soon.

The perfect tart for your summer soiree

2009-07-02T15:28:00.004-04:00

When it comes to desserts, my philosophy is that if done properly, they become a work of art. I think the tart is a prime example of this. Even with the simplest decoration, the tart can be the most eye catching dish on one's table, the glazed sheen of the fruit acting almost like an organic chandelier.

On the same token, tarts can be intimidating as hell to make. I learned a few years ago that the biggest hurdle people must get over in their creative pursuits is fear of failure. This lesson was made clear to me while attending a floristry class in Sydney, Australia. While working on my first flower arrangement, I couldn't help but here the women surrounding me uttering "I can't do this" and "Why doesn't mine look like hers" while pointing at another student's work. It struck me as odd that these women seemed on the verge of an emotional melt down because in their minds, their interpretive flower designs weren't "right." However, I can identify. I've been in positions in the past where I've actually had bosses say "You suck at writing." Despite the lack of professionalism, my main issue was that I didn't see their name published alongside any noted pieces of literature or newspaper bylines. What made them the authority on what constituted good writing? The worst part was that my confidence in my writing abilities was greatly diminished. I'm still working on my fears of not writing well. Harsh words stick with you, but I've found the more you stick at something, the better you get. Whether you apply this motto to flower design or writing, and everything in between, I think this mantra applies.

Assembling a delicious tart is something anyone can do. My advice is start out small, which is the exact course I'm taking. And luckily for me, I found a great recipe in Martha Stewart Living to start me on my way of constructing beautiful, eye catching tarts.

In the July edition of Martha's magazine, French chef Tony Esnault is featured along with a terrific menu he put together for a family meal. Obviously, I skipped right to the end where Chef Esnault chose a strawberry tart with cream as the dessert of choice. At first, the words "glaze" threw me for a loop. How do you make a glaze? I can't do this! I give up!

The idea of this dessert stuck with me for a few days. I prefer to make "pat-in-the-pan" crusts because I find them easier to manage (The Joy of Cooking has a great recipe) or I'm sure a store bought crust would work just as well. If I could make the crust, which is something most people find to be the most difficult part of baking, why couldn't I make the filling? I reminded myself that baking is not rocket science and picked up the magazine again.

In the end, it was the photo of the dessert that brought me back to the recipe. It was simple - an arrangement of shiny strawberries. Why would I be afraid of that? Strawberries won't keep me down!

Then I learned Chef Esnault's tip to making a delicious tart filling AND glaze. All you need are two jars of strawberry preserves. You simply heat up the preserves on the stove and when the preserves have loosened, you strain them through a fine sieve. Whatever is left in the sieve (the solids) goes into the tart crust. After you arrange the strawberries in the tart filling, you take the glaze that was strained through the sieve (the liquids) and brush it onto the strawberries. Voilà! The perfect summer time dessert!

For the recipe below, I've used the crust that Chef Esnault recommends, but as mentioned, feel free to get creative with this aspect of the dish.

Strawberry Tart with Cream by Chef Tony Esnault

Makes 2 tarts
Serves 8

Ingredients:
8 ounces (2 sticks) unsalted butter, softened
1 cup plus 2 tablespoons confectioners' sugar, plus more for dusting (optional)
2 large egg yolks, plus 1 large egg, lightly beaten, for egg wash
2 cups all-purpose flour, plus more for surface
1/4 teaspoon salt
3 pints (6 cups) strawberries, hulled
3 cups strawberry preserves (two 12-ounce jars)
1 cup heavy cream

Directions:
Cream butter and 1 cup sugar until pale and fluffy. Add yolks, and beat until just incorporated. Add flour and salt, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 3 days).
Roll out each disk into an 11-inch round on a lightly floured surface. Fit each round into the bottoms and up the sides of a 9-inch fluted tart pan with removable bottom. Prick the bottoms of dough with a fork, and refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees. Brush crusts with egg wash. Bake, pressing down crusts if they start to bubble, until golden brown, about 20 minutes. Let cool completely, and remove from pans.

Trim strawberries to about the same height. Heat preserves in a small saucepan over medium-low heat until loose. Strain through a fine sieve. You will have about 1 cup of solids. Spread 1/2 cup solids over bottom of each tart. Arrange strawberries in a single layer over the top, placing cut sides down. Brush strawberries with just enough warm glaze to make berries shiny. Dust with confectioners' sugar if desired.

Beat cream with remaining 2 tablespoons sugar just until thickened. Cut each tart into quarters, and serve slices topped with whipped cream.

Helpful Hint:
If you prefer to make one tart, this recipe can be halved.

Be sure to read my CakeWalk column

2009-06-26T15:23:00.003-04:00

For those of you somewhat new to my site, you might not be familiar with my weekly column over at Cupcakes Take The Cake. Every Friday I post a column about the cupcake industry, from baking tips to breaking news (and believe me, there is news in the cupcake world).

You can see all the columns so far by clicking here. I also post the links on a weekly basis in the sidebar of Puff and Choux.

Happy Reading!

Food journalism event at the New School in NYC on June 11th

2009-06-09T12:20:00.004-04:00

Joe Zeimer over at Triple Point PR pointed me in the direction of an awesome food event taking place this week at the New School here in New York City. Check out the details below - I'll be there so be sure to say hello:

WHAT: Craig Claiborne and the Rise of Food Journalism

WHEN: Jun 11, 2009, 6:00PM to 7:30PM

WHERE: The New School, 55 West 13th Street, 2nd floor, New York, NY USA

COST: $5

DETAILS: Called the nation’s preeminent food journalist, Mississippi-born Craig Claiborne trained in Switzerland as a chef on the GI bill after World War II. On his return to the United States, he began writing articles for Gourmet and became an editor at the magazine. His career skyrocketed when The New York Times hired him as its first food columnist in 1957. Claiborne's columns, reviews and cookbooks introduced Americans to a wide range of international and ethnic food. Other newspapers followed The New York Times’s lead, and soon a cadre of authoritative newspaper food writers helped attune millions of Americans to the finer points of good food and cooking. Our panel explores Claiborne's life, work, and his seminal influence on food journalism in America. With Molly O’Neill, former New York Times columnist, and author of the New York Cookbook; Betty Fussell, author of The Story of Corn and Raising Steaks: The Life and Times of American Beef; Anne Mendelson, author of Stand Facing the Stove and Milk: the Surprising Story of Milk Through the Ages, and a contributing editor to Gourmet; David Leite, publisher/editor-in-chief, Leite's Culinaria, and author of The New Portuguese Table; John T. Edge, Director, Southern Foodways Alliance, University of Mississippi, contributing editor, Gourmet, author of Southern Belly. The panel will be moderated by Andrew F. Smith, editor of the Oxford Companion to American Food and Drink, and Food Studies professor. Sponsored by the Food Studies Program at The New School.

BOX OFFICE INFORMATION: In person purchases can be made at The New School Box Office at 66 West 12th Street, main floor, Monday-Friday 1:00-7:00 p.m. The box office opens the first day of classes and closes after the last paid event of each semester. Reservations and inquiries can be made by emailing boxoffice@newschool.edu or calling 212.229.5488.

For events scheduled during the summer term, the box office will open one hour before each event. During this period only, reservations can be made using the above contact information.

Gastronomica's Marshmallow Fluff Extravaganza

2009-06-08T15:10:00.001-04:00

Last month, I was fortunate enough to attend the Marshmallow Fluff forum at the Astor Center. The evening was part of an ongoing series organized by Gastronomica, the wonderful quarterly food journal.

The event itself brought focus to article in the Spring issue of Gastronomica by Katie Liesener which chronicled the evolution of this "food" product in New England and the rather torrid love affair it has experienced in America.

Here are some interesting facts about Marshmallow Fluff that I learned:

~ Marshmallow Fluff was invented in 1917.

~ To this day, Marshmallow Fluff is made in a small factory by the Durkee-Mower Company in Lynn, Massachusetts.

~ New England and upstate New York count for over half of all Marshmallow Fluff sales.

Although I'm not a New England native, I grew up eating the Kraft Foods version of Marshmallow Fluff. For my regular readers, you'll recognize it as the key ingredient in my grandmother's fudge recipe. We also used Fluff to make Rice Krispy treats. To be honest, I don't remember a period of my life when I didn't know what Fluff was. Perhaps my early adoption of the product meant I was destined to move East to the land of Fluff and coastal cities.

Over the course of the panel discussion, the Astor Center provided each attendee with a platter of Fluff delicacies, which included a Rice Krispy treat made with brown butter, a peanut butter and Fluff sandwich (Fluffernutter, for you not in the know), a peanut butter, Fluff, and bacon sandwich, and an unusual combination of a saltine topped with tuna, hot sauce, and of course, Marshmallow Fluff. Although the tuna concoction sounds a bit weird, you couldn't actually taste the Fluff through the overpowering tuna and hot sauce, so it really just tasted as expected. The peanut butter, Fluff and bacon sandwich was probably my favorite - you simply can't go wrong with sweet and savory. It's the world's best combination, in my opinion.

However, the real stand out of the evening was a cocktail designed especially for the event. A take on the classic Aviation, the Astor Center mixologist pre-mixed the maraschino liqueur with Marshmallow Fluff in a blender, and then proceeded with the classic recipe. As someone adventurous when it comes to taste (you should have seen me the first time I was offered haggis - I couldn't wait to try it!), I immediately ordered this special drink. And may I say, it might be my new favorite novelty cocktail. Although the drink itself looked like cloudy water, the taste was incredible, perfect for sipping while I enjoyed the fact that I live in a city that hosts entire evenings dedicated to Marshmallow Fluff.

If you're interested, here is the recipe and "how to" to create the Marshmallow Fluff cocktail at home:

Ingredients (Per each cocktail):
2 ounces gin
1/2 ounce freshly squeezed lemon juice
2 teaspoons maraschino liqueur, preferably Luxardo, blended with Marshmallow Fluff
1/4 ounce Crème de Violette
Lemon twist, for garnish.

First, blend a healthy amount of maraschino liqueur with Marshmallow Fluff. The final product should be like a normal liquid - not sticky or gummy (Remember: you have to put this in a cocktail shaker at some point!). Combine the gin, lemon juice and maraschino/Fluff mixture in a cocktail shaker filled with ice. Shake to chill well, then strain into a cocktail glass. Drizzle the Crème de Violette into the glass and garnish with a lemon twist.

Yield: one cocktail.

Check out my latest CakeWalk column!

2009-06-08T11:52:00.002-04:00

Check out my latest CakeWalk column over at Cupcakes Take The Cake - you can learn about all about the silver dragée debacle!

Reading, Writing, and Arithmetic...as well as cinnamon rolls.

2009-06-05T12:55:00.004-04:00

For someone that loves food as much as I do, many find it shocking when I admit the following fact about myself: I love cafeteria food. Specifically, public school cafeteria food. From first through twelfth grade in Oklahoma City public schools and all the way to the end of my Freshman year of college at the University of Kansas, I was in heaven when it came to my daily lunches. Just the thought of lining up in those hallways alongside my peers in the cafeteria is enough to send me into a culinary frenzy.

Middle school and high school provided countless lunches filled with cheap egg rolls, cafeteria-grade pizza and the best spaghetti (no sauce, just mountains of parmesan cheese) a public school kid could ask for. The novelty food was also brought in – Pizza Hut was a mainstay, and I have a foggy memory of Burger King making an appearance at one point, but I could just be making that up. I indulged a few times in the Pizza Hut offering throughout my years at Kenneth Cooper Middle School, but high school welcomed the onslaught of drivers licenses, my first kiss, and more importantly, the discovery that the general cafeteria pizza was not only considerably cheaper than Pizza Hut, but was also ten times more delicious. I remember many an odd glance from fellow students as I eagerly awaited those generic slices of what looked like plastic cheese topped with soggy pepperonis. How can pepperonis look soggy? I don't know, but they tasted damn good. In retrospect, the food served in the Putnam City school district was probably on par with prison-grade quality, but for whatever reason, I have a soft spot.

College brought more scrumptious dietary dilemmas when I encountered dorm food. I wish I had kept track of how many minutes I spent debating the merits of beef stroganoff versus a waffle with strawberry sauce for lunch. I also had the luxury of checking out multiple cafeterias on campus. I lived in the all-girl dormitory whose cafeteria, on a scale of 1 to 10, was maybe a 6 on a good day. However, I was dating Mike, who lived in the co-ed Oliver Hall across campus (aside from the food, this dorm was more awesome for multiple reasons, mainly because not every single girl living there was in a sorority). Mike and I had one of those really sweet, simple relationships where we kept things simple – we were young and happily content just to kiss and lie in his bed between classes watching Kids in the Hall re-runs on Comedy Central. It was uncomplicated and perfect (i.e no sex). Some of my fondest memories from Freshman year revolve around sitting in Mike’s dorm room eating soft served vanilla ice cream from the machines in the cafeteria. I was in heaven – pre-paid dorm food was bountiful and I was in love for the first time (side note: I was a victim of the Freshman 15, but in my case, it was more like the Freshman 40 – I blame the endless soft-serve).

But although the University of Kansas was gracious in their dormitory ice cream service, it was Harvest Hills Elementary that really took the cake – well, in this case it wasn’t so much a cake as it was a cinnamon roll.

I’m not sure if these cinnamon rolls were sent to all the elementary schools in my district, but any student at Harvest Hills Elementary between 1987 and 1993 knows what I’m talking about when I say “cinnamon roll.” For some reason, they were always served on the same day as tacos. My only guess why this menu combination was made was because in someone’s eyes down at the Superintendent’s Office, a cinnamon bun was as close to a churro as this primarily all-white community was going to get. In the 1980s, Oklahomans might have enjoyed Tex-Mex, but a churro was just a bit too foreign for the liking. Since I didn’t learn about churros until I moved to New York as an adult, I didn’t feel slighted. And man oh man, those cinnamon rolls were enough to not make you care even if you were wise to the secret underground churro.

Always served in the upper right-hand quadrant of the plastic cafeteria trays with built in dividers, the cinnamon roll was always reserved for last. But it was difficult to not sneak a taste prior to finishing off your tacos. It should be mentioned that those tacos were pretty damn good too, but it’s like comparing the Batman film series – Val Kilmer and Christian Bale were excellent “tacos”, but nothing holds a candle to Michael Keaton, the “cinnamon roll”. The man was born to play Bruce Wayne (I realize that George Clooney started in a Batman film too, but any self-respecting Batman fan will agree that he was crap. George Clooney in Batman is the cafeteria equivalent to coleslaw, which is the only cafeteria offering I don’t like). The tacos might have starred in terrific movies, such as The Doors and American Pschyo, but Keaton will forever be the iconic cinnamon roll that disappeared as I wrapped up my time at Harvest Hills Elementary (which coincidentally was probably around the same time Keaton’s career went down the crapper. Jack Frost anyone?)

Back to the cinnamon rolls. It’s been almost 20 years since I last tasted one of these cinnamon rolls, but I can still remember how the sticky to gooey ratio was a perfect 50/50 blend. Also, it’s the only cinnamon roll I’ve seen that didn’t feature haphazardly dripped frosting on top. They were perfectly formed swirls too , looking almost like how a cartoonist depicts those that have been hypnotized. I think the hypnotic association is perfect because that’s essentially what happened to everyone who laid eyes on one of these bad boys. It was like they radiated happiness, but that feeling didn’t just start when you finally tasted the buttery, cinnamony goodness melting on your tongue. On Cinnamon Roll Day, every student at Harvest Hills Elementary was treated with the smell of baking cinnamon rolls wafting through the halls all morning. The fact I even learned how to read or basic mathematic skills is a testament to the quality teachers I had, because trust me – when I caught the scent of those cinnamon buns, the only thing I could think about was my stomach and it’s desire to stuff itself silly with the awaiting dessert.

To this day, I’ve never found a cinnamon roll that was of the same quality as those found in the cafeteria of Harvest Hills Elementary. I find most to be a cheap imitation of what I experienced from the time I was 6 years old until I was 11. I believe they eventually discontinued the cinnamon rolls from the cafeteria, which must have been in a sad day in the history of the Putnam City School District. I can’t understand why something so beloved and famous (and c’mon – we’re talking about a cinnamon roll that more parents were aware of than they were of their own child’s standardized test scores) would be sent out to pasture.

No wonder the Putnam City School District is a shadow of its former self…

My latest CakeWalk column - the recession chic cupcake

2009-06-01T11:37:00.003-04:00

Be sure to hop on over to Cupcakes Take The Cake and check out my latest CakeWalk column. This week, I give some tips on how to make a chic (but cheap) dinner party cupcake.

Sorry for the lack of posts...

2009-06-01T11:35:00.002-04:00

...but one of my best friends is visiting New York from San Francisco. And when it comes to sitting in front of a laptop or hanging out with good friends, the friends are going to win every time!

We're back to our regularly scheduled blogging now...

Latest CakeWalk Column on Cupcakes Take The Cake

2009-05-22T14:28:00.004-04:00

Be sure to check out this week's installment of CakeWalk, my weekly column over at Cupcakes Take The Cake. You'll get some insight into my fondant class that I attended this week in Brooklyn!

Great pastry quote.

2009-05-19T18:19:00.002-04:00

"The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry." ~ Antonin Carême

Check out Cupcakes Take The Cake for my weekly column today!

2009-05-15T13:58:00.004-04:00

I just posted my weekly CakeWalk column over at Cupcakes Take the Cake. Head on over and check it out!

This week's topic is the importance of a moist cupcake (Please note that I loathe the word "moist," but sometimes it must be used...).

Macaroons with Chocolate Ganache - my refrigerator's best friend

2009-05-14T09:00:00.009-04:00

In March, I was lucky enough to attend the book event for A Homemade Life by Molly Wizenberg, better known as the author of the blog Orangette. I've been making my way through her book, but like a good dessert, I'm taking my time. I want to savor every essay, every recipe. Also, Molly is from Oklahoma too, so there are parts of the book that I find myself getting sidetracked with because I know the exact location she's talking about, and in some cases, the people she mentions. It's a terrific book, and I suggest that if you haven't already picked yourself up a copy, you should. Not only are her essays fabulous, but the recipes are something worth writing home about.

So far, I've tried two of the recipes, and after reading what I just wrote, I feel a little lazy. I've been baking other things of course, just not from her book. And actually, one out of the two recipes is not a dessert or even sweet - it's a delicious culinary invention called bouchons au thon. which apparently literally means "tuna corks," which is pretty accurate after you see the finished product.

But onto to the sweets recipe. Readers of this blog know of my fascination with the French macaron - the delicate meringue baked with a delicious ganache filling of your choice. One of my fondest memories of being in Paris with my mom was our incessant macaron eating. We made fun of each other every time one of us would order two - one for now, and one for later. "Later" in this case was two seconds after we had finished the first.

I find French macarons to be little pieces of art, and one of my favorite sights is a case full of different flavored ones, tiny masterpieces that not even Renoir could capture if he tried.

But the macaron has a secret. An American secret. The macaroon - a lump of coconut baked to a golden yellow that can be found anywhere from an upscale patisserie to the sweets aisle at Whole Foods. Looks wise, they don't hold a candle to their foreign cousin. They just sit there, like the the quiet, awkward neighbor we are forced to invite over to our house for the annual Christmas tree trimming party because we know they know we're having a fête.

But just like my beloved French macaron, I too have a secret. Perhaps it's the patriotism I was born respect or the fact I had to say the Pledge of Allegiance every day in public school for 13 years (I went to morning kindergarten, so I got to recite it then too) I adore the American macaroon. I buy the "two bite" versions sold at Whole Foods, and when visiting Oklahoma City, I'll pick one up as I walk out of the Greek deli I frequent (why a Greek deli is selling these, I don't know). So, I was delighted to find a chapter on macaroons in Molly's book, and of course, I had to make them.

Molly's recipe is simple and I was surprised with how something so easy to make could be so good. And even better, they are kept in the refrigerator and taste even better the next day. I noticed that my fridge had a friendlier glow about it during the two days the macaroons called it home, so you don't have to try hard to imagine what a hit they were when I treated my office mates to some afternoon snacks.

These macaroons are one hundred percent better than anything I've bought at Whole Foods (the Greek deli is a strong contender though). You can see the full recipe here by visiting Orangette, but as mentioned, I suggest you pick up her book as well. For anyone passionate about food, it's a must read.

Exciting upcoming dessert events at the Astor Center

2009-05-13T23:35:00.005-04:00

The month of May is full of exciting dessert related events in New York City, and the Astor Center is proving to be the hostess with the mostess.

First up, on May 21st the Astor Center, along with Citysearch and iSi North America, will present "Sugar & Whips," in what is being described as an "evening of pure decadence." Six renowned New York City pastry chefs will be serving up desserts, cocktails and even a coffee concoction or two for your pleasure and celebrating the finer (in my opinion, the finest) things in life: Dessert! Pastry chefs in attendance will include Dominique Ansel of Daniel, Heather Bertinetti of Convivio and Alto, Johnny Iuzzini of Jean Georges, Michael Laiskonis of Le Bernardin, Nancy Olson of Gramercy Tavern, and Robert Truit of Corton. Also, the French Culinary Institute's master mixologist, David Arnold, will be showcasing his incredible skills throughout the evening.

I saw Michael Laiskonis last month when he was part of a food blogging panel at the New York Institute of Technology, so I'm excited to see him again, but this time, more in his element i.e. making desserts instead of chatting about technology and blogs.

"Sugar and Whips" takes place, as mentioned, on Thursday, May 21st, in the Astor Center Gallery from 8 p.m. to 10 p.m. The cost is $25. You can purchase tickets by visiting here.

Next up is "Marshmallow Fluff: A Gastronomica Forum," featuring Cathy Kaufman, Darra Goldstein, Katie Liesener, and Mimi Graney, on May 26th.

I for one am stoked for this particular panel, because as you may recall, Marshmallow Fluff is the key ingredient in one of my all-time favorite recipes - my grandmother's fudge. You can see the recipe by clicking here.

According to the event description, this event will cover everything you wanted to know about Fluff Marshmallow Crème - the origins of this illicit "food" product, what exactly makes Fluff, the controversy behind this delicious sweet treat and how at the end of the day, you either love it or hate and how even the government chimed in on this most random of ingredients.

A fluff cocktail will be served, as well as fluffernutter sandwiches and other fluff-inspired snacks.

"Marshmallow Fluff" will take place on Tuesday, May 26th, from 6:30 p.m. to 8 p.m. at the Astor Center Gallery. Tickets are $25 and can be purchased by clicking here.

A little bit of housekeeping on Puff and Choux

2009-05-12T18:06:00.004-04:00

Check out the new header on the blog! Thanks to my sister Whitney Porch for the design work and helping me figure out html code enough to get the new art up.

I've got another idea for one more header, but I need to do a little prep work first. Once I get myself organized (hopefully sometime this week), we can upload the second option and everyone can vote.

I'd love to hear your feedback (please make it constructive!).

The Brooklyn Kitchen Cupcake Cook Off TONIGHT!

2009-05-11T14:44:00.003-04:00

For those of you in the New York area, I'll be judging the Brooklyn Kitchen's 3rd Annual Cupcake Cook Off Tonight in Williamsburg. The fun will be taking place at Union Pool, which is just off the Lorimer stop on the L train. Feel free to swing by between 7 and 9 p.m. to say hello!

Event Details
What: The Brooklyn Kitchen's 3rd Annual Cupcake Cook Off
Where: Union Pool, 484 Union Ave., Brooklyn, NY (Off of the Lorimer L stop)
When: Monday, May 11th from 7 to 9 p.m.

CakeWalk: The Savory Cupcake Dilemma of 2009 is posted on Cupcakes Take The Cake!

2009-05-08T14:10:00.004-04:00

My weekly CakeWalk column has just been posted on Cupcakes Take the Cake. This week's post is entitled "The Savory Cupcake Dilemma of 2009". Check it out!

Also, you can see last week's column ("Will the real buttercream icing please stand up?") here.

CIA Baking & Pastry Student Wins Scholarship that Brings Money, Travel and Fame

2009-05-07T13:26:00.004-04:00

The Culinary Institute of America has just announced that pastry and baking student Kathryn Stork has won the Kerrygold Pure Irish Butter/Food & Wine Scholarship after completing a 30-week intensive course at the CIA. Stork will soon graduate with a Baking & Pastry Certificate and will then head to Ireland to further explore the benefits of Kerrygold butter, presumably.

The full press release, and winning recipe, is below:

CIA Baking & Pastry Student Wins Scholarship that Brings Money, Travel and Fame

St. Helena, CA, May 6, 2009 – It wasn't long ago that Kathryn Stork regularly watched her idol, Martha Stewart, bake inspiring creations then head to the kitchen of her Port Ludlow, WA home to channel the inspiration into her own baking. Now, Stork is about to graduate from the Baking & Pastry Certificate Program at The Culinary Institute of America at Greystone, in St. Helena, CA. She is also about to travel to Ireland with a $10,000 scholarship, and she will be featured in the June issue of Food & Wine magazine as the winner of the joint Kerrygold Pure Irish Butter, Food & Wine Scholarship.

Stork received the scholarship after creating a recipe for Apricot Cheese Tartlets with Butter Balsamic Caramel, Peach Whipped Cream, and Crushed Butter Toffee (recipe follows). She also wrote an essay about the importance of using good quality butter when creating baked goods.

"It makes a huge difference in the final product," says Stork. "I've learned that butter quality can be influenced by how well the cows are taken care of, what kinds of dairy practices are used and whether it includes preservatives like salt."

Stork will graduate from the CIA in May after completing 30-weeks of intense training in baking & pastry. She plans to make her trip to Ireland in the fall, and in the meantime she will head to Seattle to decorate cakes in a pastry shop. She hopes to open her own pastry business one day.

"I love the idea of having a little pastry shop that is a comfortable haven for people to relax and unwind," says Stork. "It would be a dream come true and I plan to work hard to see that it does."

Apricot Cheese Tartlets with Butter Balsamic Caramel, Peach Whipped Cream, and Crushed Butter Toffee

24 servings

Tart Crust:
* 4 cups flour
* 1 1/2 teaspoon salt
* 1 cup cold butter, diced 1/4"
* 8 tablespoons heavy cream

Filling:
* 3 packages (24 oz) cream cheese
* 3/4 cup sugar
* 6 egg yolks
* 3 tablespoons flour
* 1 teaspoon pure vanilla extract
* 3/4 cup apricot puree (from fresh, peeled, and pitted apricots)
* 1/2 teaspoon salt

Sauce:
* 3/4 cup sugar
* 3 tablespoons water
* 6 tablespoons sweet cream butter
* 1 1/2 tablespoons balsamic vinegar
* 3/4 cup heavy cream
* pinch of salt

Toffee Garnish:
* 1/2 cup sweet cream butter
* 1/2 cup sugar
* 1 1/2 tablespoons water
* 1 1/2 teaspoons corn syrup
* 1/4 teaspoons vanilla
* 1/2 cup sliced almonds

Whipped Cream:
* 1 cup heavy cream
* 2 tablespoons crème fraîche
* 4 tablespoons brown sugar
* 1/8 teaspoon salt
* 1 tablespoon peach schnapps

Equipment
* Mixer with whip and paddle attachments
* 24-cup muffin tin

1. Tart Shells: In a medium-sized mixer bowl, combine flour and salt. Add butter and toss to coat the butter in flour. Using a paddle attachment, mix until butter is broken into pea-sized pieces. Add the cream and mix on low until just combined, being careful not to over-mix. Divide dough in half, and place each half onto a sheet of parchment, form each into a disk, and refrigerate at least 1 hour.

2. Preheat standard oven to 350 degrees. Roll each disc of dough out 1/8" thick. Cut 24, 5" diameter rounds of dough (save extra dough for another use). Place one dough round into each of the 24 unlined muffin cups, pressing to cover bottom and sides. Trim off any excess with paring knife. Chill 30 minutes. Meanwhile, cut 24, 5 inch squares of parchment paper. Prick each tartlet shell with fork, place one parchment square in each tartlet, and cover bottom with dried beans or rice. Bake in preheated oven for 10 to 12 minutes, or until edges begin to turn light brown. Remove from oven, remove paper with beans, and cool completely.

3. Filling: Place cream cheese in medium-sized mixer bowl. Using paddle attachment, mix on low speed to soften. Add sugar and mix on medium speed until fluffy, 3 to 4 minutes. Turn speed down to low, and slowly add egg yolks one at a time, mixing fully after each addition. Add the flour and mix until incorporated. Add the vanilla, apricot puree, and salt. Mix just to combine. Divide filling evenly between the tart shells, filling two thirds to three quarters full. Bake in preheated oven for 20 to 25 minutes, or until the edges appear firm and the center is still slightly soft. Cool to room temperature, cover, and refrigerate until ready to serve.

4. Sauce: In a large saucepan, combine the water and sugar. Place pan over medium high heat and cook until the mixture is dark golden in color, being careful to swirl the pan rather than stirring. Add butter, balsamic vinegar, cream, and salt, and cook over medium heat to combine flavors and reduce slightly, one minute. Remove from heat and cool. Keep refrigerated until ready to serve.

5. Toffee garnish: In heavy saucepan, melt butter. Add sugar, stirring constantly. Add water and corn syrup. Cook over medium heat, stirring, to hard crack stage (300 degrees F). Remove from heat and stir in vanilla and almonds. Pour into a well buttered disposable pan with sides. Once cool, using a meat mallet or heavy skillet, crush into small pieces for sprinkling as a garnish.

6. Whipped Cream Topping: Place all ingredients expect schnapps in a chilled mixing bowl. Chill 30 minutes. Add schnapps. Beat with whip attachment on medium high speed until mixture holds soft peaks.

7. Plating: Invert tartlets onto a plastic wrap-lined board. Flip tartlets over so filling is on top. If sauce is too thick, place in microwave on low to thin slightly. Drizzle each serving plate with balsamic caramel. Place tart on top of drizzle. Top with a dollop of the whipped cream. Sprinkle with the crumbles of crushed toffee. Serve immediately.

She did it again! Thank you Julia Child!

2009-05-05T12:12:00.001-04:00

Before it becomes cliche to say that Julia Child changed your life, I'm going to state right here that I'm claiming this before the film came out.

BUT HOLY HELL I JUST SAW THE TRAILER AND I CAN'T WAIT FOR THIS MOVIE!

A quote to live by...

2009-05-05T10:05:00.002-04:00

“Dost thou think because thou art virtuous there shall be no more cakes and ale?” ~ William Shakespeare

In Today's New York Times: Happy Birthday to Me, With a Spanish Lilt

2009-05-05T09:52:00.003-04:00

In less than 12 hours, I've read two references to “The Cake Bible” by Rose Levy Beranbaum, so I'm now considering this a sign from somewhere that I'm supposed to have this book. Consider it done Universe. I know when you're trying to give me a hint.

Secondly, the New York Times has a fantastic piece today about writer Melissa Clark's Spanishy (I just made that word up) birthday cake, which was adapted from the almond sour cream cake in Beranbaum's book. This cake doesn't really seem my speed and I've never really read an article where I thought,"Man, that cake kind of sounds pretentious. I don't we'd get along very well." But to each their own. Check out the full article here.

And along the same lines of the everyday cake, was is your favorite birthday cake? Mine is, easily, coconut cake.

CakeWalk- my new column debuts on Cupcakes Take The Cake!

2009-05-02T20:22:00.005-04:00

Yesterday, my debut post on Cupcakes Take the Cake went live. My new weekly column is called CakeWalk and you can read a new installment every Friday. I can't tell you how excited I am to be writing for Cupcakes Take the Cake. Be sure to check out the site!

And if you're interested, you can read my first column here.

Julia Child - you know how to make my day

2009-04-30T12:28:00.005-04:00

Even though she's been gone since 2004, Julia Child always finds a new way to pop up in my life and remind me how much I admire her. Today, I stumbled upon the PBS web site for Julia Child, which features full-length episodes of her legendary shows Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Baking with Julia, and Cooking in Concert. With over 65 master chefs featured alongside Julia, these online videos are a great reminder of how Julia Child revolutionized the cooking world and is still making an impact on today's kitchen enthusiasts.

Be sure to check out the site and watch all her wonderful episodes on how to make puff pastries, tart shells, chocolate dome cake, deep friend chocolate truffles, genoise cake, chocolate tulles, sweet potato pie, creme fraiche ice cream with almond roasted figs - the list goes on!

Also, after looking at that Time Magazine cover above, I never realized that Julia Child was the Serpent Fish Queen - what's with that scary fish drawing? And with all those boiling pots around her hovering head with a red background, apparently some editors thought she was the second coming of Satan. They probably had bad taste in food. Pft.

A special blog post for my mom: Today is National Caramel Corn Day!

2009-04-30T11:51:00.004-04:00

When it comes to my mother, there is only one thing I have to compete with for her undying love and affection (and I'm not talking about my older sister). I'm speaking of caramel corn.

My mom can tell you if caramel corn is within a six mile radius from where she stands, and you better believe that we'll have to go purchase a bag of the stuff before we can go on with the rest of our day. And when I say "bag," I mean a 10 gallon trash bag. And she'll let you know if you are eating too much of it. Because it's hers. My mother isn't a territorial person, but when it comes to caramel corn, don't cross her (or get in the way of her hand as she reaches down to grab said caramel corn - she'll take off a few of your fingers if need be).

So guess what mom?! Today is National Caramel Corn Day! Enjoy!

Some blog-related news

2009-04-29T15:03:00.004-04:00

I realize I've been posting a lot about cake desserts lately, but for those of you who want to see more variety, you're in luck. I've been asked to write a column for Cupcakes Take the Cake, so starting in May, be sure to keep your eyes peeled for the Cupcake Thighs column, written by yours truly.

I'll still be posting on Puff and Choux, but since I'll be covering cupcakes on the other site, I'll be focusing more of my energies on other desserts here. I'm feeling really good about this new writing gig and can't wait to meet all of the Cupcakes Take the Cake readers!

Fashionable cupcakes never go out of style

2009-04-29T14:52:00.005-04:00

The lovely ladies over at Cupcakes Take the Cake have a great post about fashion designer Rebecca Taylor's chic take on cupcakes. She's designing two flavors for Billy's Bakery, just in time for their Tribeca store opening AND Mother's Day.

According to the blog post:

"Just in time for Mother’s Day, designer Rebecca Taylor has created two cupcake designs inspired by her spring 2009 collection. Vanilla Twinkle consists of Billy’s yellow daisy cupcake topped with blue vanilla buttercream and a sprinkle of white crystal sugar and silver dots. Mocha Meow is created from Billy’s chocolate cupcake and special Mocha-flavored buttercream with dark and light chocolate sprinkles. The Rebecca Taylor Mother’s Day cupcakes will be available beginning May 1st."

It remains to be seen if Ms. Taylor's models have indulged in the sweet concoctions or if they have chosen to stick with their preferred powdered treat of choice...

Everyday Cake

2009-04-29T13:11:00.003-04:00

Molly Wizenberg, the genius behind Orangette, posted a great story on "everyday cake," an idea she thought of after being inspired by Edna Lewis’s Busy-Day Cake.

The concept is simple, really. Basically, all of us need that "go to" cake. The cake we can rely on to be there on those stressful days when hanging out on your fire escape or lazily sitting on your kitchen counter are on the only things you fathom doing. The Everyday Cake is a basic recipe, and although easy to make, reminds you of the good things in life.

Hop on over to Orangette to read her full blog post and Everyday Cake Recipe. And for those of you wondering, my Everyday Cake is Sour Cream Coffee Cake. Talk about a great way to cap off a day that seems to never end...

Also, if you haven't already, but sure to purchase a copy of Molly's book, A Homemade Life: Stories and Recipes from My Kitchen.

31 Cent Scoop Night at Baskin Robbins!

2009-04-29T12:32:00.004-04:00

Be sure to get on down to your local Baskin Robbins tonight as it's 31 Cent Scoop Night!

31 Cent Scoop Night runs from 5-10pm tonight! You can get up to three (3) 2.5oz scoops for each time in line.

New York Times: Treats in the Doggie Bag, for the Dog, of Course

2009-04-29T12:14:00.002-04:00

The New York Times is running a great piece online about the benefits of a doggie bag, and as a New Yorker who is originally from Oklahoma, a place where we were not taught the snobbish behavior of turning up our noses at taking left overs home, I couldn't be happier. As the writer of the piece, Alex Witchel says,"Portions are so ridiculously large these days; why not get the chance to eat all of what it is you like?"

In even better news, the article focuses on using the doggie bag for desserts, specifically chocolate biscotti. Honestly, I'm not a major fan of biscotti, but as you may know, I'm a huge proponent of eating dessert whenever you get the chance. So, if bagging up some biscotti is on your agenda, then I say check it off the list my friend! Check out the full New York Times piece here.

Great dessert quote...

2009-04-29T11:56:00.003-04:00

"Part of the secret of success in life is to eat what you like and let the food fight it out inside." ~ Mark Twain

Billy's Bakery opening in TriBeca next month

2009-04-22T11:00:00.000-04:00

According to my sources at Billy's Bakery, they are opening a new store location in Tribeca next month. Located at 75 Franklin Street, all of you cupcake aficionados out there will now be able to get your fix downtown, which is something I'm looking forward. Additionally, more breakfast items will be on the menu, as well as an extended coffee menu

Dessert Quote of the Day

2009-04-22T10:00:00.000-04:00

“A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece” ~ Ludwig Erhard

Starbucks to start selling gluten-free pastry starting in May

2009-04-22T09:00:00.000-04:00

Starbucks will start selling Valencia Orange Cake, its first gluten-free pastry, in its US stores from May 5, 2009, according to The Associated Press.

The company claims that the new pastry will be made with seven ingredients which are all 100% gluten-free. More than three million Americans are reportedly suffering from a condition called celiac disease, which is associated with intolerance to gluten, a protein common in rye, wheat, barley and other grains.

Adrienne Knapp, a product manager in the food category at Starbucks, said: "I think one of the things we learned right from the get-go from our gluten-free customers is they can't eat away from home very easily. A cake is actually really hard to find for someone that's a gluten-free consumer."

Food for Thought Film Festival today in New York!

2009-04-18T11:44:00.004-04:00

I'm volunteering at the Food for Thought Film Festival today in New York City, so in case any of you New Yorkers are looking for a fun Saturday activity, the details are below. None of the films address desserts, but I thought it would be a great way to become more involved in the NYC food community, so I'm out the door right now to head up to the festivities!

April 18, 2009
1pm- 8:30pm
Columbia University Medical Center Alumni Auditorium
650 West 168th St.
Between Broadway and Ft. Washington Ave

Directions:
A, C, 1 to 168th St. Station

Schedule:
1:00pm - Welcome and opening address by Manhattan Borough President Scott Stringer

1:30pm - Screening: Farm to Cafeteria: A Red Hook Lunch followed by Asparagus: Stalking the American Life

2:45pm - Post screening discussion led by Directors Anne de Mare, Kirsten Kelly with Kimberly Vargas

3:45pm - Screening: New Amsterdam Market, Hotbread Kitchen & Eating Alaska

5:00pm - Post screening discussion with Karen Washington

6:00pm - Screening: Trailer for Fresh followed by FLOW

7:30pm - Post screening discussion with Tara Collins and Rachael Richardson

Dessert Quote of the Day

2009-04-16T10:00:00.003-04:00

"You know an odd feeling? Sitting on the toilet eating a chocolate candy bar." ~ George Carlin

Baking Unplugged: Two amazing cookie recipes

2009-04-16T09:00:00.004-04:00

When I was in Portland, Oregon, in March I had the privilege of meeting Nicole Rees, a wonderfully talented cookbook author and all around cool woman. She sent me a copy of her latest cookbook, Baking Unplugged, and over the last two nights I've tried out two of her oatmeal cookie recipes - Soft Oatmeal Cookies with Walnuts and Dried Cherries and Chewy Peanut Butter Oatmeal Cookies with Chocolate Chips.

Normally, this is the part of the blog entry where I would share the recipes, but because these cookies might be some of the most delicious I've ever tasted, I want you all to go out and buy Nicole's book, so I'm not sharing! I am a huge proponent of Baking Unplugged because all of the recipes are gadget-free, meaning you don't have to own a fancy schmancy mixer or high tech oven to get these amazing results.

You can purchase her book on Amazon, Barnes & Noble, and many other retail outlets. I highly suggest you check it out!

More dinner party pictures...

2009-04-15T11:00:00.000-04:00

As mentioned on Monday, I held my very first dinner party on Easter Sunday. It was a complete success, so I wanted to share some more photos from the evening. I've also posted photos of the party favors I made. Basically, I used craft glue and added paper shred to muffin cups and then filled them with easter treats. I thought they looked like little bird nests. I then packaged them up in baggies, added some ribbon and made my own little note cards. Enjoy!

Getting the table ready:

Party favors (which I forgot to hand out when the first few guests departed!):

Table setting after dark:

Dessert Quote of the Day

2009-04-15T10:00:00.000-04:00

"Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” ~ William Powell

The New York Times: No-Fear Phyllo Torte

2009-04-15T09:00:00.003-04:00

The New York Times is featuring a great article on a phyllo torte, which is basically a feta cheese torte. The main ingredients are sheep’s milk feta, nutmeg and dill. You can see the whole article here, and although this torte is a Greek Orthodox Easter delicacy, I'm sure it would taste mighty fine any time of the year.

Recipe of the Day - Jelly Bean Fudge

2009-04-13T15:31:00.005-04:00

Carl at the Candy Dish Blog, the official candy blog of the National Confectioners Association, wrote up a terrific blog post today about what to do with those left over Easter jelly beans.

So for those of you out there that are faced with a mountain of Easter treats without any idea on how to consolidate and get rid of some of the Easter cheer, try out this recipe from About.com author Elizabeth LaBau.

"The Easter Bunny Has Expired" Jelly Bean Fudge Recipe

Equipment:
8-inch square cake pan
Aluminum foil
Microwave-safe bowl
Measuring cups
Measuring spoons

Ingredients:
2 cups (12 oz) white chocolate chips
2 cups jelly beans
1 (16 oz) can vanilla frosting
1 tsp rum extract
1 tsp coconut extract

Prepare an 8-inch square cake pan by lining it with aluminum foil.

Place the white chocolate chips in a microwave-safe bowl and heat in 40-second increments until melted, stirring in between.

Stir in the extracts and the vanilla frosting, and mix until well-combined. Allow to sit and cool for several minutes.

Reserve 1/4 cup of jelly beans. Stir the rest into the fudge, and spread the fudge in the prepared pan, smoothing the top.

Sprinkle the reserved beans on top of the fudge, pressing them lightly into the top.

Refrigerate until firm, at least 1 hour.

My very first dinner party with Rote Grütze

2009-04-13T14:27:00.010-04:00

I woke up this morning feeling hungry, which normally isn't unusual, but considering that I ate an Easter feast big enough to feed an entire village of carnivores just 10 hours earlier, I was a bit weirded out by my stomach pains.

I threw my first dinner party last night, and when I say dinner party, I mean dinner party - long table with white table cloth, decorative candles for ambient lighting, homemade napkin rings (and you better believe I mean cloth napkins), and a perfect mix of music that kept the conversation going for three hours. Nine friends attended and at the end of the night, everyone was stuffed off of honey-glazed ham, mixed vegetables, polenta, crescent rolls, and of course, dessert.

My friend Heidi made a delicious German dessert called Rote Grütze, which is a type of berry pudding. I had never tasted Rote Grütze before, but the best way to describe it would be this: If you could siphon the Summer season into a goblet and serve with whipped cream, it would be Rote Grütze.

I did a bit of research this morning into this German delicacy, and found some interesting information from a 1991 New York Times article. Rote Grütze ("red grits") originates from northern Germany where an array of berries make their delectable appearance in Summer. Basically, red currants, raspberries, cherries, as well as the occasional blackberry or black currant, are cooked with sugar and cornstarch (and in some recipes, German wine) and served with a simple topping.

According to the New York Times:

In the old days Rote Grütze was not a dessert at all but a light summer supper, served with cold milk or cream. Today it is most often served with vanilla sauce, and since the 1970's, when it was suddenly pronounced chic, Rote Grütze can be found at the toniest restaurants and cafes, as well as at Great Aunt Emma's place out in the country.

Depending on whose great-aunt's recipe is being followed, Rote Grutze may contain such optional additions as strawberries, blueberries, rhubarb, a glass of red wine or even a jigger of brandy. What is required in one recipe is disregarded in another. Some profess that the only proper Rote Grutze contains two-thirds red currants; others insist that any amount of any red berries will do. Some swear that the addition of water is anathema, others that a small glass of water is absolutely essential. Purists generally agree, however, that the dessert is never overly sweet, and they draw the line at the addition of gelatin, warning the uninitiated that its addition will produce a stiff aspic.

I know Heidi is into ghosts and scary movies, but I'm beginning to think she might be a mind reader as well, because I can't think of a better accompaniment to my offering of the evening - a lemon tart. Served either on the side or on top, Rote Grütze was a fantastic addition to my basic lemon dessert.

Aside from the food, the event was a huge success in that everyone had a lovely time. It was great seeing some familiar faces (Heidi, John, Jessica, Erikka, Emily, Will), a face I don't get to see often enough because of geography (Mickey), and a new face (Scott). I don't think I could have asked for a better Easter dinner - great friends, great food and great conversation.

The pictures I've posted are of the table pre-food, and then of the ham (obviously). No one took photos of the desserts, which I apologize about - we were too busy stuffing our faces and about half-way into our collective food coma.

National Peach Cobbler Day!

2009-04-13T14:03:00.002-04:00

Today is National Peach Cobbler Day! A peach pie,"Cobbled" together with a buttery crust & ice cream...why not?

Tip courtesy of Foodimentary.

Check out all the photos from CupcakeCamp NYC!

2009-04-11T18:49:00.001-04:00

CupcakeCamp NYC = Complete Success!

2009-04-11T10:35:00.001-04:00

Well cupcakers, with over 230 people in attendance and the bar making six times what they normally make on a Friday night between 7 p.m. and 10 p.m., I think it's safe to say that New York City loves cupcakes (and drinkin').

To everyone who came out - thank you. Each and everyone one of you contributed to CupcakeCamp's success, and now you having bragging rights to say,"I was at the first NYC CupcakeCamp, you know..." Seriously, to everyone who brought cupcakes to the people who ate until their stomachs were going to explode, thank you for being an awesome crowd. I met so many fantastic people last night and am excited about all the new folks I can now call my friends.

Another big thank you to Buttercup Bake Shop, Magnolia Bakery and Baked by Melissa for donating cupcakes. And extra big thank you to Billy's Bakery, who not only donated cupcakes but had some live representation at the event who graciously handed out free cupcake coupons to the crowd (thanks Maggie!). Be sure to visit Billy's in Chelsea and their new second location in Tribeca (opening at the end of May!).

Another big thank you to the ladies at Cupcakes Take the Cake. Not only did they step up and help us with publicity efforts, they are just a super cool group of girls to work with. Talk about the best media sponsor you could ever possibly have!

And to Brian Witte, graphic designer extraordinaire - I keep the poster you designed open on my desktop because I STILL can't get over how great it turned out. For anyone interested in hiring this talented designe, get in touch. I'll connect you to him.

And let's not forget Happy Ending. Frank and Oliver - you guys rule. You guys treated us like royalty the whole night and were, hands down, the greatest venue folks I've ever worked with. Thank you thank you thank you thank you for letting us have CupcakeCamp at your fantastic bar.

Lastly, watching a large group of adults collectively go through a sugar rush then the subsequent crash on a Friday night in New York City was easily one of the highlights of my life thus far. I can't wait to see all of you out at future CupcakeCamps - they are going to be bigger and better than the first!

P.S. Be sure to check out the photo's at Cupcakes Take the Cake (here).

All photos courtesy of Stacie Joy from Cupcakes Take the Cake.

CupcakeCamp NYC poster courtesy of Brian Witte.

Apologies for the lack of updates this week...

2009-04-08T10:12:00.002-04:00

...but CupcakeCamp NYC is taking place on Friday and I've been busy organizing last minute details! I promise that once the event is over, posting will resume on Puff and Choux and will be better than ever.

And for you New Yorkers, come out to CupcakeCamp on Friday!

Great dessert quote...

2009-04-03T10:30:00.000-04:00

"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold." ~ Judith Olney

Photo courtesy of Crayola Yellow.

Sunday is National Tangible Karma Day - spread the love with some baked goods.

2009-04-03T09:30:00.000-04:00

I learned this evening that Sunday is National Tangible Karma Day. Honestly, I went seeking a food-related holiday and this is what I came up with instead. However, I think food can easily be put to good use for this particular event. Bake some muffins or cookies, whip up some macaroons or bake a cake - you get the idea, and surprise someone with your abilities by presenting them an unexpected culinary gift. I'm telling you, people love this kind of thing. Once, while leaving an ATM machine, a homeless man asked me for money. I told him I couldn't break a $20 but I could give him a brownie (I was on my way to a party and had a plate full of book club brownies with me at the time - I don't normally carry baked goods around with me on a casual basis). He said he would take the brownie, but I could tell my his tone he was disappointed I wasn't giving him cash, but after one bite, he smiled and said it was the best donation he'd received all night.

Now don't get me started why begging outside of an ATM when people will only have large bills is a mistake...

Is German Chocolate Cake Really German?

2009-04-02T12:30:00.001-04:00

FoodProject.com has raised an interesting question: Is German Chocolate Cake really German?

According to the folks over at Food Project, a recipe for German Chocolate cake first appeared in 1957 via a Dallas, Texas, newspaper. Sent in from a Dallas homemaker, the trail to track down the origins of this cake goes dry. However, according to Patricia Riso from Kraft Foods, the recipe called for a brand of chocolate bar called "German's" which has been developed
in 1852, by an Englishman named Sam German, for Baker's Chocolate Company.

Food Project says:

"The cake had an immediate and enthusiastic response, and requests about where to find the German's chocolate bar were so numerous that General Foods (who owned Baker's Chocolate) decided to send pictures of the cake to newspapers all around the country.Everywhere the recipe had the same response and the sales for the chocolate exploded.

Now the cake is a regular item in bakeries across the country, and a mix is on the grocery shelves also.

The cake most likely didn't originate from this Dallas housewife. Buttermilk chocolate cakes have been popular in the south for
over 70 years, and Pecans are plentiful in the area also, to make the nice frosting. German's chocolate is similar to a milk chocolate and sweeter than regular baking chocolate."

So, is the cake an orphan of Deutschland? I guess we'll never know...

Thanks to Foodimentary for the tip.

Reminder - Food Bytes: What’s Cooking Online? - Free food blogging seminar in NYC tonight!

2009-04-02T11:30:00.000-04:00

On Monday I posted about this fantastic free food blogging seminar hosted by the New York Institute of Technology that is taking place this week (details below). Renowned food bloggers and industry folks Lisa Fain, (Blogger at Homesick Texan), Michael Laiskonis (Executive Pastry Chef at Le Bernardin & Food blogger), and Ed Levine (Founder of seriouseats.com and author of New York Eats) will be in attendance. This is a MUST for anyone (such as myself) who one day hopes to have a career in the food industry, in one form or another.

WHAT: Food Bytes: What’s Cooking Online?

WHEN: Apr 2, 2009, 6:30PM to 8:00PM

WHERE: New York Institute of Technology, 16 West 61st Street, 11th Floor (between Broadway and Columbus), New York, NY

COST: FREE!

DETAILS: Every day millions of avid food aficionados surf the Web in hopes of finding Food Nirvana. Learn from our panel of food bloggers how they are achieving cult status online, and find out why virtual cuisine is the big enchilada.

SPECIAL GUESTS: Lisa Fain, blogger (Homesick Texan), Michael Laiskonis (Executive Pastry Chef at Le Bernardin & Food blogger), and Ed Levine (Founder of seriouseats.com and author of New York Eats)

RSVP: Visit www.cencom.org, email info@cencom.org or call 212-686-5005

Great dessert quote...

2009-04-02T10:30:00.000-04:00

"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart." ~ Erma Bombeck

My foodie pledge.

2009-04-02T09:30:00.000-04:00

When I started this blog, I remember thinking that it was going to be fun. I was going to post about desserts and pastries and the masses would read. I would never get tired of it - how could I? I love eating sweets.

But tonight was the first time I realized it goes deeper than that. I get tired of posting. Sometimes I just want to sleep instead of staying up until 2 a.m. thinking up fun topics to write about. But yet, I do it. I can't sleep unless I know that Puff and Choux will have new posts for my readers the next day.

I've come to realize that this blog is the representation of my passion. Saying this means a lot as I have never been passionate about anything, with the exception of traveling and writing, and luckily for me, this blog encompasses those interests as well. It's the adventure really - trying out new flavors, experimenting in the kitchen, trying out little patisseries in every new city I find myself in. I'm in love with what I'm doing, and it's a great feeling.

Quite a number of people have asked me what my goals are in regard to Puff and Choux. I always struggle to answer this question because, honestly, I don't know. I was a bit concerned about my inability to form a response until this evening when I read a passage in My Life in France by Julia Child. After receiving another negative response to her first cookbook, she said:

"I wasn't feeling sorry for myself. I had gotten the job done. I was proud of it, and now I had a whole batch of foolproof recipes to use. I had found myself through the arduous writing process. Even if we were never able to publish our book, I had discovered my raison d'etre in life..."

Even though there was a large chance that her book would never see the light of day, Julia didn't care. It was her love of French cuisine that fueled the book, and as long as she could continue to work in the field of French cooking, she was happy. In reading this, I realized that I have found myself through my love of pastries and desserts, and my goal is to spread the word on the artistry of this food medium. There is a high probability I will fail, that Puff and Choux will remain simply a serious, yet fun, hobby and I will never be able to make a living in the food industry. But even though I'm not sure of the journey I will chart, I'll tell you this - it's going to be a sweet one.

Fun fact about lemons

2009-04-01T15:00:00.000-04:00

Ladies in the court of King Louis XIV used lemons to redden their lips.

I wonder if lemon-flavored desserts would work too?!

Recipe of the Day - Lemon Thyme Cream Puffs

2009-04-01T14:30:00.001-04:00

I'm on a big lemon kick lately, which is slightly weird because generally, I'm not a huge fan of lemons. But the past few weeks, I can't seem to get enough of them, whether it comes in the form of a cocktail or dessert. Must be my Spring fever coming out.

So, I'm happy to share today's Recipe of the Day - Lemon Thyme Cream Puffs. You can't really go wrong when you eat something that contains the words "cream" and "puff," but now I believe I have to add "lemon" to that list.

"Mary Ann has lemon fever" Lemon Thyme Cream Puffs Recipe

Equipment:
Measuring spoons
Measuring cups
Cooling rack
Parchment paper
2 baking sheets
Mixing bowls
Rolling pin
Saucepan
Sieve
Pastry bag w/ plain tip

Ingredients:
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
2 tablespoons sanding sugar *
1 cup heavy cream
3 large sprigs fresh thyme leaves
1/2 cup prepared lemon curd
4 ounces white chocolate, chopped

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Lightly grease or line 2 baking sheets with parchment paper. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Brush with the egg mixture. Cut the pastry into 36 (2-inch) squares. Sprinkle with the sugar. Place the pastry squares onto the baking sheets.

Bake for 10 minutes or until the pastries are puffed and golden. Remove the pastries from the baking sheets and cool on wire racks.

Heat 1/3 cup cream and thyme sprigs in a 2-quart saucepan over medium heat to a boil. Reduce the heat to low and cook for 3 minutes. Remove from the heat and let the cream mixture steep for 30 minutes or until it cools to room temperature. Pour the cream mixture through a sieve. Discard the thyme. Refrigerate the cream mixture for 1 hour or until it's well chilled.

Beat the remaining cream in a large bowl with an electric mixer on high speed until soft peaks form. Add the chilled cream mixture and lemon curd. Beat until stiff peaks form. Spoon the cream mixture into a pastry bag fitted with a plain tip.

Pipe about about1 tablespoon lemon thyme cream mixture into each pastry puff.

Place the chocolate into a small microwavable bowl. Microwave on HIGH for about 1 minute. Stir until the chocolate is melted and smooth. Drizzle the chocolate over the pastry puffs. Let stand until the chocolate sets.

Serves 36.

Recipe from Puff Pastry.com.

CupcakeCamp NYC in the New York Times!

2009-04-01T13:30:00.001-04:00

I want to give a big THANK YOU to Florence Fabricant for including CupcakeCamp in the New York Times' Dining Calendar today! My hope is this will encourage more people to donate cupcakes!

If you live in the New York area and want to join in the festivities, e-mail cupcakecampnyc@gmail.com for more information or visit CupcakeCamp NYC.

For those of you that need to get your chocolate fix through reading...

2009-04-01T12:30:00.000-04:00

The New York Times included a write up today about a new book entitled "Chocolate: History, Culture and Heritage," and it seems like a must read for anyone interested in food history or just learning more about their favorite sweet treat.

The Times described the book as "a scholarly tome, full of articles on chocolate’s connection to anthropology, agriculture, religion, ethics, art, medicine and technology. But it offers plenty of surprises, too, like the explanation of how chocolate was a recommended treatment for smallpox in Boston in the 18th century. And how in the winter of 1762-63, soldiers near Fort Ticonderoga in upstate New York often mixed their ration of chocolate with wine."

Sounds interesting. As soon as I finish up my collection of current foodie books currently nesting on my night stand, I'll pick up a copy.

Another interesting fact: This book is part of a research project at the University of California, Davis, that was paid for by Mars, the chocolate company.

Published by John Wiley & Sons, it is $99.95, $79.96 at amazon.com.

Slice me up some of that deer please...

2009-04-01T11:30:00.001-04:00

I happened to stumble across this picture and had to share - this is a cake. A gigantic deer cake. I can't say I would ever want to eat this as I think it might be confusing for my taste buds (Taste buds: "Wait...this isn't meat? It's cake? Whaaaaaaaaat?"). But you have to give a round of applause for the skill it took to make this.

Great dessert quote...

2009-04-01T10:30:00.000-04:00

"You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make." ~ Earl Wilson

Some sweets to welcome Spring!

2009-04-01T09:30:00.000-04:00

Perhaps it was the warm weather I grew accustomed to while living in Australia for six months last year, but this year's winter in New York seems to have taken it's toll. As a result, I'm craving Spring time - warmer weather, trench coats, and fun new desserts that seem out of place any other time of year!

I always try to have cookies or some sort of sweet on hand when I know people will be swinging by my apartment, so i can't wait to try out this recipe from MarthaStewart.com for Spring Shower Almond Petits Fours.

Not only are they beautiful to look at, my past experience with petit fours has always been a positive one!

Let me know if you try out this recipe - I'd love to post your photos and tips!

Check out the recipe here.

Easter dinner at my house - what dessert should I serve?

2009-03-31T15:44:00.003-04:00

After reading the April issue of Gourmet, I felt suddenly inspired to host an Easter potluck dinner. Along with the traditional ham, I'm brainstorming desserts to make. I'd love to hear suggestions from my readers - leave them in the comments section!