Not just gingerbread houses...

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).

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

 

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.

It's not officially Christmas until...

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

Validation!

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.

Vote for me on Bon Appetit!

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).

October 14th is National Dessert Day!

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.

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

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.

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

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!

Fashionable cupcakes never go out of style

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...

The New York Times: No-Fear Phyllo Torte

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

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

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!

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


Tip courtesy of Foodimentary.

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

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...

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

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!

Tomorrow is Pecan Day

Do you ever have those moments when you are minding your own business on the Internet and something shocking finds it way to your laptop? It's happened to all of us, and this time, this was the result: There is actually a professional organization called the National Pecan Shellers Association. I found their web page while doing research on Pecan Day, which happens to be tomorrow, March 25th.

Among other things, I learned that the pecan tree is the only major tree nut that grows naturally in North America. Also, George Washington was a massive fan of pecans. Neat, huh? Dork, yes.

For those of you looking to celebrate Pecan Day with a special dessert, I suggest checking out the group's web page. They have some great recipes, including Pecan Banana Bread and Banana Pecan Strudel.

How to decorate Spring cupcakes, courtesy of the Culinary Institute of America

Today is National Oatmeal Cookie Day!

I think that Foodimentary's Facts and Fun blog is probably one of my favorite blogs out there. I feel like every time I read a post, the information will come back some day in an ultimate Trivial Pursuit show down. You might think that no one will ever ask you what day is National Oatmeal Cookie Day, but if you read Foodimentary and learned that March 18th is indeed dedicated to this wonderful treat, you'll be thanking me for suggesting you hop on over to that blog.

And yes, today is National Oatmeal Cookie Day! Enjoy the "healthier" cookie option today!

A nice way to wrap up your St. Patrick's Day festivities

After the St. Patrick's Day parade and numerous pub crawls, it's time to come home and wrap up the night with one last "hoorah!" before heading to bed. May I suggest a simple but thematic dessert?

It's simple - take three scoops of vanilla ice cream (may I suggest Van Leeuwen's Vanilla Ice Cream) and a pint of Guinness stout.

Here's to a successful St. Paddy's Day and looking forward to the party next March 17th!

Recipe of the Day - Irish Soda Bread

In honor of St. Patrick's Day, we are featuring a classic Irish baked good: Soda bread. Popular throughout Ireland and known for it's easy and quick recipe, I suggest you whip this up for tea this afternoon or evening and indulge in a little bit of St. Paddy's, other than the fifty gallons of green beer you've most likely already consumed...

"Time to Soak Up All That Green Beer" Irish Soda Bread Recipe

Equipment:
Sieve
Mixing bowls
Measuring spoons
Measuring cups
Spatula
Baking sheet
Clean tea-towel

Ingredients:
1lb/ 1/2kg/ 4 cups plain flour
1 tsp salt
1 tsp baking soda
1 tsp sugar (optional)
1pt/ 1/2 lr/ 2 cups buttermilk or sour milk

Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.

Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much.

This recipe was taken from A Little Irish Cookbook by John Murphy.