Baking is my Zen

Baking is my Zen ~ A Year in the Life - 2011

2011-12-31T00:05:00.005-05:00

Final day of 2011…I look forward to 2012!

Baking is my Zen’s full year of posts are listed below for your viewing.

Resolutions? Yes, yes, and yes I have resolutions. Doesn’t everyone?

I have posted most recipes with photo tutorials. Next year hope to add a new element to my blog. Don’t know exactly when I’ll implement it or if I’ll only add this new feature just on an occasional post. Still working things out. Stay tuned!

To those who stop by and comment, love ya for it! Thanks for your support.

To those who stop by and look. Thanks for stopping by!

I blog because I enjoy it and I am able to document my

creativity in baking and photography.

It’s so comforting and fun…it’s my zen…

Enjoy the posts of Baking is my Zen in 2011 below.

Have a Happy New Year! Cheers!

Till next year…

Peace in Baking,

Carmen
Baking is my Zen…sweet nibbles for the soul

Baking is my Zen ~ A Year in the Life - 2011

JANUARY

1/30/11

Charlotte Russe ~ My Sweet Serendipity

1/31/11

Happy 2nd Blog Birthday Baking is my Zen!

FEBRUARY

2/14/11

Love Ya Back ~ Happy Valentine’s Day ~ 2/14/11

MARCH

3/17/11

Gotta Love the Green ~ Happy St. Patrick’s Day!

APRIL

4/3/11

Honey Cream Caramels ~ SMS (Sweet Melissa Sundays)

4/9/11

Like Chocolate? Visit The Fudge Shoppe in Flemington, New Jersey

MAY

5/8/11

Happy Mother’s Day with a Tres Leches Cake

5/26/11

Memorial Day Weekend Baking: Devil’s Food Cake

JUNE

6/16/11

Lime Gelato ~ So Tangy

6/19/11

Grilling and Chilling on Father’s Day

JULY

7/2/11

Beignets ~ Can’t Have Just One

AUGUST

8/10/11

Hot & Cold: Fresh Cherry Cobbler A’ La Mode

8/15/11

I Heart Buttermilk Biscuits!

8/18/11

A Heavenly Visit ~ Italian Cream Cake

8/27/11

Peach Streusel Coffee Cake

SEPTEMBER

9/4/11

Sopapillas ~ Easy Labor Day Weekend Dessert

9/8/11

LEMON GELATO ~ is for Citrus Lovers

9/11/11

9/11 WE REMEMBER (9/11/11 - 10th Anniversary)

9/18/11

Ile Flottante (Floating Island) ~ A French Delight

9/28/11

Egg-in-a-Hole ~ Not Just For Breakfast

OCTOBER

10/16/11

Harvest Pumpkin Scones ~ Fall Comfort

10/17/11

PUMPKIN CARAMEL BARS with bacon ~ Fall Comfort

10/18/11

SALTED PUMPKIN CARAMELS ~ Fall Comfort

10/19/11

Pumpkin Brownies ~ Fall Comfort

10/20/11

Pumpkin Mousse ~ Fall Comfort

10/21/11

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

10/22/11

Pumpkin Chocolate Cake ~ Fall Comfort

10/31/11

Happy Halloween Treat: Pumpkin Brownies

10/31/11

PINK Italian Cream Cake (October is Breast Cancer Awareness Month)

NOVEMBER

11/20/11

Cranberry Orange Scones (with Cranberry Jam) for Thanksgiving Morning

DECEMBER

12/16/11

Rugelach for the Holidays ~ Season of Love

12/21/11

Coconut Scones with Almonds and Chocolate for Christmas Morning

12/25/11

Christmas Day ~ Movies and Savory Popcorn

12/27/11

Coconut Panko Chicken Fingers with Honey Mustard Sauce ~ New Year’s Eve Appetizer

12/29/11

Sopapilla Dessert Shooters ~ For New Year’s Eve

~ ~ ~ ~ ~

See you in 2012!

Sopapilla Dessert Shooters ~ For New Year’s Eve

2011-12-29T03:40:00.001-05:00

Have you tried the Dessert Shooters at Applebee’s?

It’s a dessert served in a shooter glass. The size is small enough to enjoy without guilt.

Below are three Dessert Shooters offered at Applebee's.

Strawberry Cheesecake Dessert Shooter

Classic cheesecake, graham cracker crumbs, strawberry sauce and whipped cream make this one to savor.

Chocolate Mousse Dessert Shooter

Decadent Oreo® cookie pieces, chocolate mousse and whipped cream make this a rich and creamy treat.

Hot Fudge Sundae Dessert Shooter

Delicious hot fudge drizzled over vanilla ice cream, topped with whipped cream and a maraschino cherry. Every day should be sundae.

Today, I’ll be making a

Sopapilla Dessert Shooter.

It’s my spin on the Sopapilla dessert I’ve made in the past.

The Sopapilla dessert recipe is on my blog post,

Sopapillas ~ Easy Labor Day Weekend Dessert.

Applebee’s, located in Manalapan, New Jersey, redecorated their restaurant this past summer. One of my photographs was used to decorate one of the walls. I was happy and honored to have been asked to have my photo displayed in the restaurant.

Applebee's

55 US Highway 9 South

Manalapan, NJ 07726
(732) 683-0022

Here is my photograph which was displayed in

Applebee’s in Manalapan, New Jersey.

Here the photo is displayed on the wall.

...another angle.

~ ~ ~ ~

Sopapilla Dessert ShooterS

Recipe by Carmen Ortiz of Baking is my Zen

Serving: 1

INGREDIENTS:
2 strawberries, medium to large size
½ cup heavy cream (add a pinch of confectioner’s sugar-optional)

Flour tortilla, ¼ piece

Canola Oil
Cinnamon
1 small scoop Vanilla Ice Cream - Or your favorite flavor
Honey

DIRECTIONS:

· Cut one strawberry and puree in blender or mash with fork. Set aside.

· Finelly dice the second strawberry. Set aside.

· Whip the heavy cream. Set aside.

· Cut the ¼ piece of tortilla into small squares. Set aside.

· Place a paper towel on a plate. Set aside.

· Heat oil in pan. Add tortilla squares.

· Fry until lightly browned.

· Remove tortilla squares from pan and put on paper towel lined plate.

· Sprinkle with cinnamon.

· Have a small ice cream scooper on hand.

· Retrieve ice cream from fridge.

· Get a spoon and honey ready to use.

To Fill Dessert Shooter Glass:

· Add pureed strawberry in dessert shooter glass.

· Pipe whipped cream over pureed strawberry.

· Add fried tortilla squares over whipped cream.

· Add scoop of ice cream on top of tortilla squares.

· Pipe whipped cream around ice cream scoop.

· Add the diced strawberry on the ice cream.

· Lightly sprinkle with cinnamon and honey.

recipe photo tutorial

by carmen ortiz of baking is my zen

Sopapilla Dessert ShooterS

Recipe by Carmen Ortiz of Baking is my Zen

Serves 1

DIRECTIONS:

Cut one strawberry and puree in blender or mash with fork. Set aside.

Finely dice the second strawberry. Set aside.

Whip the heavy cream. Set aside.

Cut the ¼ piece of tortilla into small squares. Set aside.

Place a paper towel on a plate. Set aside.

Heat oil in pan. Add tortilla squares.

Fry until lightly browned.

Remove tortilla squares from pan and put on paper towel lined plate.

Sprinkle with cinnamon.

Have a small ice cream scooper on hand.

Retrieve ice cream from fridge.

Get a spoon and honey ready to use.

To Fill Dessert Shooter Glass:

Add pureed strawberry in dessert shooter glass.

Pipe whipped cream over pureed strawberry.

Add fried tortilla squares over whipped cream.

Add scoop of ice cream on top of tortilla squares.

Pipe whipped cream around ice cream scoop.

Add the diced strawberry on the ice cream.

Lightly sprinkle with cinnamon and drizzle with honey.

Enjoy your dessert shooter!

Make these for your New Year’s Eve Party.

Your guests will love it!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Coconut Panko Chicken Fingers with Honey Mustard Sauce ~ New Year’s Eve Appetizer

2011-12-27T22:14:00.000-05:00

Another year ready to move on out and off to a new start…I look forward to 2012!

New Year’s Eve is all about appetizers and cocktails. So, here’s an appetizer that is sure to please your guests. And, of course, the dips are an essential component. I love the combination of chicken with honey mustard sauce.

I’ve also included a Srirachi Dipping Sauce recipe for those that like a little spice. Srirachi has been my new ‘ingredient’ in the kitchen in the last year. In December 2009, Bon Appétit magazine named Sriracha sauce Ingredient of the Year for 2010.

COCONUT PANKO CHICKEN FINGERS

with HONEY MUSTARD SAUCE

Recipe from Savoring the Thyme: Crunchy Baked Honey Mustard Panko Chicken Fingers

Adapted by Carmen Ortiz of Baking is my Zen

INGREDIENTS:

Honey Mustard Sauce

(Make 2 Batches- One for Marinating and One for Dipping)

1/2 cup honey
1/2 cup yellow mustard
2 tablespoon orange juice
1 large clove garlic, minced

Pinch salt

Baked Panko Chicken Fingers

2-3 lbs chicken tenderloins or chicken breast cut into strips
Vegetable oil cooking spray

1/2 cup all-purpose flour
Pinch salt

Pinch black pepper

Pinch garlic powder

3 large eggs
pinch salt

2 cups Panko bread crumbs

1 cup sweetened shredded coconut
1 teaspoon salt

DIRECTIONS:

Honey Mustard DIPPING Sauce:

· Combine the honey, mustard, orange juice, salt and garlic in a bowl.

· Whisk until combined.

· Set aside.

Honey Mustard MARINADE:

· Combine the honey, mustard, orange juice, salt and garlic in a bowl.

· Whisk until combined.

· Pour sauce over chicken.

· Marinate 30 minutes.

PREP WORK:

· Preheat oven to 450 degrees Fahrenheit.

· Place cooling rack on aluminum foil lined baking sheet. (OR, spray aluminum foil lined baking sheet with non-stick cooking spray).

· Have 3 shallow bowls ready for breading.

BREADING CHICKEN TENDERS: TIP: Remember the FEB method-Flour, Egg, Breading

· Bowl 1- add flour and spices. Mix.

· Bowl 2-Add eggs and salt. Beat lightly with fork.

· Bowl 3- Add panko, coconut and salt. Mix.

· Place chicken in flour, shake off excess flour.

· Dip chicken in egg. Drip off excess.

· Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

· Place breaded chicken tenders on foil-lined baking sheet that has been sprayed with non-stick cooking spray. (Or place chicken on oil sprayed cooling rack).

· BAKE chicken for 18-20 minutes depending on thickness of the tenders.

Enjoy Coconut Panko Chicken Fingers with Honey Mustard Sauce.

RECIPE PHOTO TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

COCONUT PANKO CHICKEN FINGERS

with HONEY MUSTARD SAUCE

Recipe from Savoring the Thyme: Crunchy Baked Honey Mustard Panko Chicken Fingers

Adapted by Carmen Ortiz of Baking is my Zen

DIRECTIONS:

Honey Mustard DIPPING Sauce:

Combine the honey, mustard, orange juice, salt and garlic in a bowl.

Whisk until combined.

Set aside.

Honey Mustard MARINADE:

Combine the honey, mustard, orange juice, salt and garlic in a bowl.

Whisk until combined.

Pour sauce over chicken.

Marinate 30 minutes.

PREP WORK:

Preheat oven to 450 degrees Fahrenheit.

Place cooling rack on aluminum foil lined baking sheet.

(OR, spray aluminum foil lined baking sheet with non-stick cooking spray).

Have 3 shallow bowls ready for breading.

BREADING CHICKEN TENDERS:

TIP: Remember the FEB method-Flour, Egg, Breading

Bowl 1- add flour and spices. Mix.

Bowl 2-Add eggs and salt. Beat lightly with fork.

Bowl 3- Add panko, coconut and salt. Mix.

Place chicken in flour, shake off excess flour.

Dip chicken in egg. Drip off excess.

Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

BAKE:

Place breaded chicken tenders on foil-lined baking sheet that has been sprayed with non-stick cooking spray. (or place chicken on oil sprayed cooling rack).

Bake chicken for 18-20 minutes depending on thickness of the tenders.

Enjoy Coconut Panko Chicken Fingers with Honey Mustard Sauce.

For a spicier sauce, try the Srirachi-Ginger Dipping Sauce recipe below.

Srirachi-GINGER Dipping Sauce

Recipe by Martha Stewart

This dipping sauce is for those that love srirachi.

INGREDIENTS:

1/2 cup soy sauce

5 tablespoons white vinegar

4 teaspoons Sriracha sauce

2 tablespoons sugar

1 tablespoon grated peeled fresh ginger

1 tablespoon toasted sesame oil

Scallion greens (optional), for garnish

DIRECTIONS:

In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil. Ready to serve.

Cocktail Time…my drink of choice is

Rum and Coke with a twist of lime.

Another name for this drink is Cuba Libre.

Check out the Bacardi Video to see how a Cuba Libre is made.

Cheers!

Enjoy your New Year’s Eve!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Christmas Day ~ Movies and Savory Popcorn

2011-12-25T00:05:00.023-05:00

Happy Birthday Jesus!

When you have a moment, take the time to relax and listen to

Silent Night by Sarah McLachlan.

Sarah’s version of this song is absolutely beautiful.

A special ‘Thank You’ to Connie for giving me permission to post her video.

Silent Night (lyrics)

Silent night, holy night
All is calm, all is bright
Round yon Virgin Mother and Child
Holy Infant so tender and mild
Sleep in heavenly peace
Sleep in heavenly peace

Silent night, holy night!
Shepherds quake at the sight
Glories stream from heaven afar
Heavenly hosts sing Alleluia!
Christ, the Saviour is born
Christ, the Saviour is born

Silent night, holy night
Son of God, love's pure light
Radiant beams from Thy holy face
With the dawn of redeeming grace
Jesus, Lord, at Thy birth
Jesus, Lord, at Thy birth

To hear and see more Christmas music videos, visit my blog post,

Coconut Scones with Almonds and Chocolate for Christmas Morning.

In our family, we celebrate Christmas Eve. On Christmas Day, it’s a relaxing day.
Sometimes, some family members get together and go to the movies.

If you prefer to watch movies at home, then you can make your own popcorn! Ever since I made my own popcorn, I never bought packaged popcorn again.
The only time I buy popcorn now is when I am at the movie theatre.

SAVORY POPCORN

By Carmen Ortiz of Baking is my Zen

I prefer making popcorn in a small amount of oil instead of air-popped.

When the popcorn is ready, spray it lightly with vegetable spray.

Mix salt, black pepper and oregano (or any spice, like basil, thyme etc).

Sprinkle over popcorn. Toss.

Sprinkle grated parmesan cheese over the popcorn. Toss.

Ready to serve.

Butter option:

Melt butter.

Add spices to butter.

Mix.

Pour over popcorn.

Toss.

Sprinkle with parmesan cheese.

Toss.

Serve.

Here is the recipe for Savory Popcorn De Provence which I used as a starting point.

Movies and Savory Popcorn…a great combination!

Have a Blessed Christmas Day ~

Peace,

Carmen

Baking is my Zen…sweet nibbles for the soul

COCONUT SCONES with Almonds and Chocolate for Christmas Morning

2011-12-21T21:14:00.000-05:00

Love coconut and scones? Then this recipe is for you.

A simple and delicious treat for breakfast on Christmas morning.

Pour yourself a hot cup of aromatic coffee and enjoy your Coconut Scones.

After all, with all the festivities going on Christmas Eve, starting your
Christmas morning with a comforting breakfast is a must.

YOU deserve it ~

photography is a new creative outlet for me. (as I mentioned in my last post dated 12/16/11).

Snapped Christmas-themed photos which coincided with various Christmas songs.

A special ‘Thank You’ to those who allowed me to post their music videos.

Also, a huge "Thank You" and BIG HUG to my sister-in-law Nelly for posing in the photo titled,

When Love Was Born. Nelly is expecting her first.

My brother John and his wife Nelly are so thrilled for their precious baby to come.

Here are ALL the Christmas-themed photos I took for the Christmas season.

Click on the song title to listen to the beautiful Christmas music.

Season of Love by Jaci Velasquez

The Heart of Christmas by Matthew West

Give This Christmas Away by Matthew West and Amy Grant

Christmastime by Michael W Smith

Glory To God by Downhere

One Silent Night by Jaci Velasquez

When Love was born by Mark Schultz

Hallelujah (Light Has Come) by BarlowGirl

You're Here by Francesca Battistelli

~ ~ ~ ~ ~

I’m looking forward to warm scones. Off to the kitchen to bake…

Coconut Scones

with Almonds and Chocolate

(drizzled with Coconut Glaze)

Recipe courtesy Stacy Rae Garwood for Food Network Magazine

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 23 min

Cook Time: 17 min

Level: Easy

Serves: 20

Ingredients

SCONES:

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks (12 oz) cold unsalted butter, cubed

1 cup unsweetened coconut milk

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped (I used almonds)

½ cup chocolate chips (my addition)

COCONUT GLAZE:

2 tablespoons unsweetened coconut milk

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

PREPARE SCONES:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Roast nuts in oven for about 7 minutes or heat in skillet on stove till warmed. (Optional)

3. Line 2 baking sheets with parchment paper.

4. Shred coconut in food processor. (I like it shredded fine)

5. Mix the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl.

6. Add the cubes of cold butter. Mix on low speed.

7. Raise speed to high and beat until the mixture is in coarse crumbles.

8. Whisk the coconut milk, eggs and coconut extract in a separate bowl.

9. Pour egg mixture into the flour mixture.

10. Mix until just combined. (DO NOT OVERMIX)

11. Add almonds.

12. Add chocolate chips (optional). Mix almonds and chocolate chips in mixer slightly.

13. Finish mixing almonds and chocolate chips gently by hand. (DO NOT OVERMIX)

14. Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (use large ice cream scoop).

15. Sprinkle the tops of scones with sugar.

BAKE until golden brown (about 15 to 17 minutes).

PREPARE COCONUT GLAZE:

In a bowl, whisk coconut milk, coconut extract, vanilla extract and 1/2 cup confectioners' sugar until smooth.

Add more sugar as needed for a thicker consistency.

Drizzle glaze over scones while still slightly warm.

RECIPE PHOTO TUTORIAL

BY CARMEN ORTIZ OF

BAKING IS MY ZEN

Coconut Scones

with Almonds and Chocolate

(drizzled with Coconut Glaze)

Recipe courtesy Stacy Rae Garwood for Food Network Magazine

Adapted by Carmen Ortiz of Baking is my Zen

PREPARE SCONES:

Preheat the oven to 400 degrees Fahrenheit.

Roast nuts in oven for about 7 minutes or heat in skillet on stove till warmed. (Optional)

Line 2 baking sheets with parchment paper.

Shred coconut in food processor. (I like it shredded fine)

Mix the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl.

Add the cubes of cold butter. Mix on low speed.

Raise speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in a separate bowl.

I was only able to find an imitation extract. Not my first choice. But, will do for now.

Pour egg mixture into the flour mixture.

Mix until just combined. (DO NOT OVERMIX)

Add almonds.

Add chocolate chips (optional). Mix almonds and chocolate chips in mixer slightly.

Finish mixing almonds and chocolate chips gently by hand. (DO NOT OVERMIX)

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (use large ice cream scoop).

Sprinkle the tops of scones with sugar.

BAKE until golden brown (about 15 to 17 minutes).

PREPARE COCONUT GLAZE:

In a bowl, whisk coconut milk, coconut extract,

vanilla extract and 1/2 cup confectioners' sugar until smooth.

Add more sugar as needed for a thicker consistency.

Drizzle glaze over scones while still slightly warm.

Have a wonderful Christmas with loved ones…

enjoy your freshly baked Coconut Scones.

Coconut Scone just out of the oven…

love the melted chocolate…delish!

Merry Christmas!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Rugelach for the Holidays ~ Season of Love

2011-12-16T01:25:00.001-05:00

During the holiday season, it’s about giving to others to show you care.

It’s the Season of Love.

A great baked gift to give are Rugelach.

These are pastries (or cookies) made of a cream cheese dough filled with fruit preserves.

The versatility in using different ingredients in the filling make these a wonderful recipe.

How is this pastry pronounced, you ask? Click on the word Rugelach.

This Christmas, celebrate the Season of Love by giving to a family in need.

Watch the video by World Vision to see how you can

send love to others with your gift.

Unwrap the TRUE SPIRIT of Christmas…

Read on…Go to World Vision to find out how you can share your Spirit of Christmas.

photography is a new creative outlet for me. Love it.

Snapped a few Christmas-themed photos which coincided with various Christmas songs.

A special ‘Thank You’ to those who allowed me to post their music videos.

I’ll be adding more Christmas photos and music videos in my

next post on Christmas Eve, 12/24/11…stay tuned.

Season of Love by Jaci Velasquez

The Heart of Christmas by Matthew West

Give This Christmas Away by Matthew West and Amy Grant

Christmastime by Michael W Smith

Glory To God by Downhere

One Silent Night by Jaci Velasquez

~ ~ ~ ~ ~ ~ ~

Other bakers who made Ina Garten’s Rugelach Recipe:

AJ’s Cooking Secrets

(Almost) Due West

Bake What Your Mama Gave You

As I bake, I like to listen to music. Do you? It’s very soothing…it’s my zen.

Join me in the kitchen friends. Let’s bake!

RUGELACH

By Ina Garten of Food Network’s Barefoot Contessa

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 10 min

Inactive Prep Time: 1 hr 30 min

Cook Time: 15 min

Level: Intermediate

Serves: 4 dozen

Ingredients

DOUGH

8 ounces cream cheese, at room temperature

½ pound (2 sticks) unsalted butter, at room temperature

1/4 cup granulated sugar

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

CINNAMON/SUGAR FILLING

6 tablespoons sugar

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

3/4 cup raisins (I omitted this)

1 cup walnuts, finely chopped

FRUIT

1/2 cup apricot preserves, pureed in a food processor

EGG WASH

1 egg

1 tablespoon milk

CINNAMON/SUGAR TOPPING

3 tablespoons sugar (or more to roll cookies in)

1 teaspoon cinnamon (add a pinch more if desired)

Directions

MAKE THE DOUGH

· Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.

· Add 1/4 cup granulated sugar, the salt, and vanilla.

· With the mixer on low speed, add the flour and mix until just combined.

· Dump the dough out onto a well-floured board and roll it into a ball.

· Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

make the CINNAMON/SUGAR filling

· Combine 6 tablespoons granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins (I omitted this), and walnuts.

· On a well-floured board, roll each ball of dough into a 9-inch circle.

APRICOT FILLING

· Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.

· Press the filling lightly into the dough.

FORM COOKIES

~Crescent Shape (traditional Shape)

· Cut the circle into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds.

· Starting with the wide edge, roll up each wedge.

· Place the cookies, points tucked under, on a baking sheet lined with parchment paper.

~Pinwheel Shape (optional shape)

· Roll up the dough. Cut in pieces.

CHILL

· Chill for 30 minutes.

PREP COOKIES FOR BAKING

· Preheat the oven to 350 degrees F.

· Brush each cookie with the egg wash.

CINNAMON/SUGAR TOPPING

· Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.

(I roll the cookie in the sugar/cinnamon mixture. You may need more cinnamon/sugar topping.)

BAKE

· Bake for 15 to 20 minutes, until lightly browned.

COOL

· Remove to a wire rack and let cool.

PHOTO RECIPE TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

Rugelach

by Ina Garten of Food Network’s Barefoot Contessa

Adapted by Carmen Ortiz of Baking is my Zen

MAKE THE DOUGH

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.

Add 1/4 cup granulated sugar, the salt, and vanilla.

With the mixer on low speed, add the flour and mix until just combined.

Dump the dough out onto a well-floured board and roll it into a ball.

Cut the ball in quarters,

wrap each piece in plastic, and refrigerate for 1 hour.

make the CINNAMON/SUGAR filling

Combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon,

the raisins (I omitted this), and walnuts.

FORM COOKIES

On a well-floured board, roll each ball of dough into a 9-inch circle.

APRICOT FILLING

Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.

Press the filling lightly into the dough.

~Crescent Shape (traditional Shape)

Cut the circle into 12 equal wedges--cutting the whole circle in quarters,

then each quarter into thirds.

Starting with the wide edge, roll up each wedge.

Place the cookies, points tucked under, on a baking sheet lined with parchment paper.

Chill for 30 minutes.

~ ~ ~

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash.

CINNAMON/SUGAR MIXTURE

Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.

(I roll the cookie in the sugar/cinnamon mixture.)

Bake for 15 to 20 minutes, until lightly browned.

Remove to a wire rack and let cool.

~Pinwheel Shape (optional shape)

Roll up the dough. Cut in pieces.

Chill.

Brush on egg wash.

Roll in cinnamon/sugar mixture.

Bake.

This is so delicious...a keeper for sure!

Enjoy your Rugelach!

Happy Holidays!

Peace in baking,

Carmen

Baking is my Zen...sweet nibbles for the soul

Cranberry Orange Scones (with Cranberry Jam) for Thanksgiving Morning

2011-11-20T01:09:00.000-05:00

Speaking of Thanksgiving…it’s a time of giving ‘thanks’ for the blessings in our lives. It’s a time to give thanks for our families and friends. It’s also a time to extend our kindness to those less fortunate.

World Vision. Have you ever heard of this organization?

World Vision is a Christian humanitarian organization dedicated to working with children, families, and their communities worldwide to reach their full potential by tackling the causes of poverty and injustice.

Building a better world for children ~ It’s World Vision’s Mission.

If you’re looking to see where you can make a positive difference in someone’s life, check out World Vision’s website.

Sponsor a child.

World Vision presented the Called to Love Tour this year. It was a six week concert tour by Jason Gray, Aaron Shust and Downhere. It started on October 1, 2011 and ended November 13^th.

I heard a song on radio station, STAR 99.1FM called, “Remind Me Who I Am”. I was immediately drawn to it. The words are powerful and the music has a nice beat.

I looked up who the artist was. It was Jason Gray.

I went to the concert on 11/10/11 which was at the Hawthorne Gospel Church in Hawthorne, NJ.

Met Jason Gray, Aaron Shust and members of Downhere.

It was a great concert and all the artists were very cool.

You can see all my photos of the concert on my flickr account, bakingismyzenllc, under the set named, Called To Love Tour 11/10/11.

Click on the artists names to link to their websites:

Jason Gray

Aaron Shust

Downhere

I AM BELOVED!

Remind Me Who I Am by Jason Gray

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

When I think of cranberries, I think “Thanksgiving”. What better than to add cranberries to scones. Scones are one of my new loves…been test baking all different flavors this year. They are easy to prepare and the versatility in flavor profiles are endless. You’ll be seeing a lot more scone recipes from me in the future.
This week, I’ve chosen to bake Ina Garten’s Cranberry Orange Scones. So happy I did!

This, my friends, is one good scone recipe. A mention worth repeating…do not overwork
your dough or you’ll end up with hockey pucks.

Other bloggers who made Ina Garten’s Cranberry Orange Scones:

Judy’s Kitchen

The Harried Cook

Fusion Chef

Cupcakes and Cashmere

Chaos in the Kitchen

The Persnickety Palate

My photo tutorials follow after the recipes for the scones and jam.

Cranberry ORANGE Scones

(WITH cRANBERRY jAM)

Ina Garten (Food Network Show: Barefoot Contessa)

Adapted by Carmen Ortiz of Baking is my Zen

Total Time: 55 min

Prep: 20 min

Inactive:15 min

Cook: 20 min

Yield: 14 to 16 scones

Level: Intermediate

Ingredients

4 cups all-purpose flour

¼ cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

1 tablespoon grated orange zest (I use ½ teaspoon)

3 sticks (12 ounces) cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

½ teaspoon vanilla extract (my addition)

1 cup dried cranberries

¼ cup all-purpose flour

½ cup finely chopped roasted walnuts (my addition)

EGG WASH

1 egg beaten with 2 tablespoons water or milk, for egg wash

Granulated sugar for sprinkling (I use raw (turbinado) sugar)

GLAZE

1/2 cup confectioners' sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice (or more if needed)

(optional) CRANBERRY JAM – recipe follows

Directions

Preheat the oven to 400 degrees F.

Roast walnuts approx. 5-7 minutes. Remove from oven. Cool. Chop finely. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, baking powder, salt and orange zest.

Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs, heavy cream and vanilla extract.

With the mixer on low speed, slowly pour egg/cream mixture into the flour/butter mixture.

Mix until just blended. The dough will look lumpy!

Combine the dried cranberries and 1/4 cup of flour.

Add to the dough. Don’t mix yet.

Add in walnuts and mix on low speed until blended.

Dump the dough onto a well-floured surface.

*Secret to light and airy scones: DO NOT overwork the dough.

Lightly sprinkle flour on the dough

Flour your hands and a rolling pin and roll the dough 3/4-inch thick.

You should see small bits of butter in the dough.

Flour a 3-inch round plain or fluted cutter and cut circles of dough.

Place the scones on a baking pan lined with parchment paper.

Collect the scraps neatly, roll them out, and cut more circles.

*I gently collect scraps together (hardly working the dough) and cut dough in wedges.

Brush the tops of the scones with egg wash, sprinkle with sugar (or raw sugar), and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.

The scones will be firm to the touch.

Allow the scones to cool for 15 minutes.

Glaze Preparation: Sift the confectioners’ sugar before mixing with orange juice. I strain the freshly squeezed juice as well.

Whisk together the confectioners' sugar and orange juice.

Drizzle over the scones.

CRANBERRY JAM

Website: Epicurious.com

Photo by Carmen Ortiz of Baking is my Zen

Yield: Makes about 2 cups

Active time: 15 min

Total time: 1 hr

Ingredients

1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)

1 cup sugar

1/2 cup fresh orange juice

1 cup water

Preparation

Place cranberries in a colander. Rinse with cold water.

Bring all ingredients (cranberries, sugar, orange juice and water) to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally.

Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).

Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds.

Cool, stirring occasionally.

Cooks' note: Jam can be made 4 days ahead and chilled, covered.

PHOTO RECIPE TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

Cranberry ORANGE Scones

(WITH CRANBERRY JAM)

Ina Garten (Food Network Show: Barefoot Contessa)

Adapted by Carmen Ortiz of Baking is my Zen

Preheat the oven to 400 degrees F.

Roast walnuts approx. 5-7 minutes. Remove from oven. Cool. Chop. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment,

mix 4 cups of flour, 1/4 cup sugar, baking powder, salt and orange zest.

Add the cold butter and mix at the lowest speed until the butter is the size of peas.

Combine the eggs, heavy cream and vanilla extract.

With the mixer on low speed, slowly pour into the flour and butter mixture.

Mix until just blended. The dough will look lumpy!

Combine the dried cranberries and 1/4 cup of flour.

Add to the dough.

Add in walnuts and mix on low speed until blended.

Dump the dough onto a well-floured surface.

*Secret to light and airy scones: DO NOT overwork the dough.

Lightly sprinkle flour on the dough.

Flour your hands and a rolling pin and roll the dough 3/4-inch thick.

You should see small bits of butter in the dough.

Flour a 3-inch round plain or fluted cutter and cut circles of dough.

Place the scones on a baking pan lined with parchment paper.

Collect the scraps neatly, roll them out, and cut more circles.

*I gently collect scraps together (hardly working the dough) and cut dough in wedges.

Brush the tops of the scones with egg wash,

sprinkle with sugar (I use raw sugar),

and bake for 20 to 25 minutes, until the tops are browned

and the insides are fully baked.

The scones will be firm to the touch.

Allow the scones to cool for 15 minutes.

Glaze Preparation:

Sift the confectioners’ sugar before mixing with orange juice. I strain the juice as well.

Whisk together the confectioners' sugar and orange juice.

Drizzle over the scones.

PHOTO RECIPE TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

CRANBERRY JAM

Website: Epicurious.com

Photos by Carmen Ortiz of Baking is my Zen

Place cranberries in a colander. Rinse with cold water.

Bring all ingredients (cranberries, sugar, orange juice and water) to a boil in a 2-quart

heavy saucepan over moderate heat, stirring occasionally.

Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened,

about 20 minutes (jam will continue to thicken as it cools).

Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds.

Cool, stirring occasionally.

Cooks' note: Jam can be made 4 days ahead and chilled, covered

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

PINK Italian Cream Cake ~ Go Passionately Pink for the Cure

2011-10-31T10:44:00.029-04:00

Susan G. Komen CEO~Too Much Pink Is Never Enough

Hopefully the cure for cancer will be found soon!

Though October is the month where fundraising is a huge focus, it doesn’t end this month.

Fundraising is vital.

Next month, I’ll be hosting a bake sale to raise funds for

Susan G. Komen for the Cure via Passionately Pink for the Cure.

Completed a month of photos in October dedicated to Breast Cancer Awareness Month.

My Susan G. Komen for the Cure photos can be found on

flickr under my profile name, bakingismyzenllc.

Enjoy a great song by Melissa Etheridge who is also a breast cancer survivor.

I Run For Life

Artist: Melissa Etheridge
Anjelica's "Crazy Hope" – music video

I will be raising money for SUSAN G. KOMEN for the CURE (Passionately Pink for the Cure).

Started a team called

GET YOUR PINK ON with Baking is my Zen. (Team ID#10864095).

If you’re interested in donating:

Just go to http://www.passionatelypink.org/.

Click on ‘GIVE TO A TEAM”.

Team Name: GET YOUR PINK ON with Baking is my Zen

Team ID#: 10864095

You’ll receive an electronic receipt when donating online.

Every dollar counts. Thank You for your donation!

UPDATE: 11/15/11

Bake sale of 11/13/11 is done. I started this endeavor late and wasn’t able to get a good location. Going forward, I plan to start earlier to get a prime location.

A few things I will consider next time for a profitable bake sale. Here goes:

· Location, location, location! Pick a location with a lot of foot traffic.

· Hours of Operation: Sell for as many hours in the day as possible to rack up sales.

· Advertising: Make sure to spread the news of the bake sale by word of mouth, distributing flyers and mentioning it online.

Thank you’s go out to:

Winners of the Bake Sale’s Drawing: Bed, Bath & Beyond $20 Gift Certificate:

A Special THANK YOU to those who provided baked goods for the bake sale:

Baker’s Treat Catering and Cafe

415 Amwell Road
Hillsborough, NJ 08844

908-829-3361

Other Baker’s Treat Locations:

42 State Route 12

Flemington, New Jersey 08822

908-782-9449

9B Church Street
Lambertville, NJ 08530
609-397-2272

40 North Bridge Street
Somerville, NJ 08876

908-526-5050

Mediterraneo Bakery

465 W Union Ave
Bound Brook, NJ 08805

(732) 356-6077

Raritan Pastry Shop

49 W Somerset St
Raritan, NJ 08869

(908) 725-2196

Thank you Jody for your wonderful customer service!

Gaston Avenue Bakery

85 North Gaston Avenue

Somerville, NJ, 08876

(908) 722-0511

Items not sold at the bake sale were donated to the Ozanam Inn, a men’s shelter.

Ozanam Inn

20 Abeel St
New Brunswick, NJ 08901

(732) 729-0850

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What to bake? How about a PINK Italian Cream Cake?

I was able to find some pink ribbons to adorn the cake.

The recipe photo tutorial can be found on my blog post,

A Heavenly Visit ~ Italian Cream Cake, dated August 18, 2011.

PINK Italian Cream Cake

(From Beth Lott's Mom)

Recipe courtesy Emeril Lagasse

Adapted by Carmen Ortiz of Baking is my Zen

Total Time: 1 hr 2 min

Prep 35 min

Inactive 2 min

Cook 25 min

Yield: 1 (3-layer) cake, servings 10

Level: Intermediate

Ingredients

cake:

1/2 cup shortening, room temperature

1 stick butter, room temperature

2 cups sugar

5 eggs, separated and at room temperature

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, at room temperature

2 cups shredded coconut

1 cup finely chopped pecans or walnuts

1 teaspoon vanilla extract

FROSTING:

1 (8-ounce) package cream cheese, at room temperature

1/4 cup butter, (2 oz) softened at room temperature 1 teaspoon vanilla

1 (16-ounce) box powdered sugar, sifted

3/4 cup finely chopped pecans or walnuts

1/8 teaspoon salt (my addition)

Food coloring – Brand: Wilton: Color: Red-Red (use just a drop or two for a pink hue)

COCONUT SIMPLE SYRUP: (optional-my addition)

1 cup water

1 cup sugar

6 tablespoons cream of coconut (Coco Lopez brand) –add more if desired

Directions:

1. Preheat the oven to 325 degrees Fahrenheit.

2. Grease and flour 3 (9-inch) cake pans. (I use oil spray and parchment paper).

3. Measure out all your ingredients.

4. Put egg whites in a mixing bowl, have beaters ready. Set aside.

5. Sift and mix the flour, baking soda and salt together into a bowl. Set aside.

6. In the bowl of an electric mixer, cream the shortening, butter and sugar until light and fluffy, (about 5 minutes). Scrape the bowl down with a spatula

7. Add the egg yolks 1 at a time, beating well after each addition. Scrape the bowl down with a spatula to incorporate the batter and eggs.

8. With the mixer on LOW speed, add the dry sifted ingredients in batches alternately with the wet ingredient, buttermilk. Begin and end with the dry ingredients. (Namely: add 1/3 dry, ½ wet, mix till combined, add 1/3 dry, ½ wet, mix till combined, add 1/3 dry and mix till combined). DO NOT OVERBEAT.

9. EGG WHITES: In a separate bowl, beat the egg whites until stiff and GENTLY FOLD into the prepared batter.

10. Add the coconut, chopped pecans and vanilla and fold into the batter.

11. Divide the batter among the 3 prepared cake pans.

12. Bake for about 25 minutes, or until golden brown and a tester come out clean when inserted into the middle of each cake.

13. Set aside the cooling racks for the 3 cakes. (I lightly spray the racks with oil. I use PAM)

While the cake is baking, prepare the frosting.

1. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy.

2. Add the sifted powdered sugar and salt. *Add a drop or two of food coloring. Mix until thoroughly combined.

3. Add the nuts and fold together.

4. Keep refrigerated until you are ready to frost the cake.

COOLING BAKED CAKES:

1. Allow the cakes to cool in the pans for about 10 minutes.

2. Turn cakes out onto wire racks to finish cooling.

Coconut Simple syrup:

You can probably half the recipe for the syrup. There will be syrup leftover.

1. Add one cup water and one cup sugar in a saucepan.

2. Stirring occasionally, mix until sugar is dissolved.

3. Remove from heat.

4. Pour syrup in a bowl.

5. Cool completely.

6. Open the can of cream of coconut.

7. Spoon out about 3 tablespoons (or more) into a small bowl.

8. Microwave the cream of coconut until it is thick but pourable.

9. For EACH cake layer: combine and mix 2 tablespoons simple syrup and 2 tablespoons cream of coconut. (you can increase or decrease these amounts)

Frost the cooled cakes:

1. Poke holes in the cooled cake layers.

2. Brush layers with coconut simple syrup.

3. Stack the layers with the frosting.

4. Frost the sides and top.

Enjoy your baking and remember to

GET YOUR PINK ON with Baking is my Zen.

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Happy Halloween Treat: Pumpkin Brownies

2011-10-31T00:15:00.071-04:00

BOO!

Looking for a quick TREAT for your kids or party on HALLOWEEN?

How about baking a batch of brownies?

In keeping with the color theme, Pumpkin Brownies would be ideal.

The pumpkin in the brownies give it an orange hue.

This recipe is simple to make, a different twist to the typical brownie and most of all, delicious!

The Pumpkin Brownies recipe photo tutorial can be found on my blog post,

Pumpkin Brownies ~ Fall Comfort, dated 10/19/11.

Pumpkin Brownies ~ Fall Comfort

By Food City TV

Adapted by Carmen Ortiz of Baking is my Zen

Yields: 16 servings

Ingredients
¾ cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups sugar
2 teaspoons vanilla
3 eggs
¼ cup cocoa powder
½ cup chocolate chips
½ cup pumpkin puree
½ cup walnuts, chopped
1 teaspoon cinnamon
½ teaspoon cloves (I use pumpkin spice)
½ teaspoon nutmeg (I use pumpkin spice)

Directions

1. Preheat oven to 350 degrees.

2. Line an 8 x 8-inch baking pan with foil and spray with cooking spray.

3. dry ingredients: In a small bowl mix together flour, baking powder and salt; set aside.

4. wet ingredients: In a large bowl combine butter, sugar, and vanilla; beat in eggs one at a time with a spoon (I use a wisk).

5. Gradually add dry ingredients to wet and stir until batter is well blended. DO NOT OVERMIX.

6. Divide batter into 2 separate bowls:
BOWL 1: Blend in cocoa powder and chocolate chips.

BOWL 2: Blend in pumpkin puree, walnuts, cinnamon, (cloves and nutmeg-I use pumpkin spice instead).

7. Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture.

8. Repeat layers: Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture

9. Smooth out the top with spatula. Gently swirl two batters together. (I don’t swirl the batter).

10. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.

11. Cool pan of brownies on cooling rack.

12. Remove from pan.

13. Cut into bars or shapes and enjoy.

Happy Halloween! Be Safe!

Carmen

Baking is my Zen…sweet nibbles for the soul

Pumpkin Chocolate Cake ~ Fall Comfort

2011-10-22T23:56:00.014-04:00

This is my final post for my dessert series, Pumpkin ~ Fall Comfort.

This week I posted desserts on my blog which had pumpkin as an ingredient.

When I think of the Fall, I think of Pumpkins…it’s a Fall comfort.

Below are the pumpkin dessert recipes posted to my blog this week:

Harvest Pumpkin Scones ~ Fall Comfort

Pumpkin Caramel Bars with bacon ~ Fall Comfort

Salted Pumpkin Caramels – Harvest Comfort

Pumpkin Brownies ~ Fall Comfort

Pumpkin Mousse ~ Fall Comfort

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Pumpkin Chocolate Cake

The Pumpkin Chocolate Cake recipe was created by Jacques Torres and Judith Choate.

I had the pleasure of meeting Jacques Torres at The French Culinary Institute while taking a pastry techniques course at FCI.

The cake recipe calls for a 6-cup bundt pan. I didn’t have this size pan. I used a 12-cup pan instead. Since I did not use the correct size bundt pan, my cake did not have the height which a 6-cup bundt pan would have produced. Will make it again because this cake is wonderful.

Nordicware makes this bundt pan.

Here are some details if you’d like to purchase one.

Platinum 6 cup Bundt Pan

Item Number: 51237

Smaller version of the Anniversary Bundt Pan. Great for dessert for a smaller group.

Original Cast Aluminum Bakeware provides fine details and superior baking performance. Distinctive premium nonstick interiors allow for quick release and easy cleanup. Heat reflective silver platinum exteriors ensure uniform browning. Limited Lifetime Warranty.

Product Dimensions

Length: 9.25 in (23.5 cm)

Width: 8.125 in (20.65 cm)

Height: 3.25 in (8.26 cm)

Now, off to the kitchen to bake. I will show the cake with powdered topping, not the chocolate glaze.

Pumpkin Chocolate Cake ~ Fall Comfort

From the book A Year in Chocolate by Jacques Torres and Judith Choate

Seen in the website cookstr.com

Adapted by Carmen Ortiz of Baking is my Zen

Yield : Makes one 8-inch Bundt cake

Ingredients

½ cup (1 stick) plus 1 tablespoon unsalted butter

¾ cup light brown sugar

2 large eggs, at room temperature

1 cup canned pumpkin purée

1¼ cups cake flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg (I use pumpkin spice instead)

¼ teaspoon ground cloves (I use pumpkin spice instead)

¼ teaspoon salt

3 ounces (½ cup) chopped 60% bittersweet chocolate

½ cup dried cranberries

½ cup chopped walnuts

POWDERED TOPPING - OPTIONAL

2 tablespoons confectioners’ sugar, optional

1 tablespoon Dutch-processed cocoa powder, optional

Chocolate glaze - optional

8 ounces bittersweet chocolate, finely chopped

1 cup heavy cream

Directions

1. Preheat the oven to 350°F.

2. Lightly butter and flour a 6-cup Bundt pan. Set aside.

3. Roast the chopped walnuts for about 6-8 minutes. (Optional).

4. Place the butter in the bowl of an electric mixer fitted with the paddle.

5. Beat on medium speed to just soften..

6. Add the brown sugar and beat for about 4 minutes, or until very light and creamy.

7. Reduce the speed to low and add the eggs, one at a time, beating (medium speed) well after each addition.

8. Add the pumpkin and beat to blend.(on low speed)

9. Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture.

10. Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture.

11. When well blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.

12. Scrape the batter into the prepared pan.

13. Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.

14. Remove from the oven and invert onto a wire rack..

15. Remove the pan and allow the cake to cool to room temperature.

16. When cool, transfer the cake to a serving plate, placing the decorative side up.

For a Powered Topping:

Place the confectioners’ sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.

For a Chocolate Glaze:

For a more elegant cake, omit the dusting and drizzle the cooled cake with Chocolate Glaze.

1. Place the chocolate in a heatproof bowl. Set aside.

2. Place the cream in a medium heavy-bottomed saucepan over medium heat and bring to a boil.

3. Immediately remove from the heat and pour over the chocolate.

4. Let rest for a few seconds and then begin incorporating the cream into the chocolate by mixing with a rubber spatula.

5. When well blended, drizzle over the cooled cake.

6. Let stand for a few minutes to harden slightly before cutting.

SERVING:

Cut into slices and serve.

The cake will keep, covered and refrigerated, for up to 4 days or frozen for up to 3 months.

RECIPE PHOTO TUTORIAL BY

CARMEN ORTIZ OF BAKING IS MY ZEN

Pumpkin Chocolate Cake ~ Fall Comfort

From the book A Year in Chocolate by Jacques Torres and Judith Choate

Seen in the website cookstr.com

Adapted by Carmen Ortiz of Baking is my Zen

Yield : Makes one 8-inch Bundt cake

Directions

Preheat the oven to 350°F.

Lightly butter and flour a 6-cup Bundt pan. Set aside.

(I used oil spray and cocoa flour. Next time will use butter.)

Roast the chopped walnuts for about 6-8 minutes. (Optional).

Place the butter in the bowl of an electric mixer fitted with the paddle.

Beat on medium speed to just soften.

Add the brown sugar and beat for about 4 minutes, or until very light and creamy.

Reduce the speed to low and add the eggs, one at a time, beating (medium speed) well after each addition.

Add the pumpkin and beat to blend.(on low speed)

(It looks curdled. But, it’s not a problem.)

Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt and, with the motor off, sift the dry ingredients into the pumpkin mixture.

Turn the speed to low and beat to incorporate the dry ingredients into the pumpkin mixture.

When well blended, remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, cranberries, and nuts.

Scrape the batter into the prepared pan.

Bake for about 40 minutes, or until a cake tester inserted near the center comes out clean.

Remove from the oven and invert onto a wire rack..

(Optional: Wait about 10 minutes before inverting cake.)

Run a knife around edges to loosen cake from the sides.

Remove the pan and allow the cake to cool to room temperature.

When cool, transfer the cake to a serving plate, placing the decorative side up.

For a Powered Topping:

Place the confectioners’ sugar and cocoa powder in a fine-mesh sieve and, tapping gently on the side of the sieve, lightly dust the cake with the sugar-cocoa mix.

Look forward to making this again using the correct pan size (6-cup bundt pan).
Will also try the chocolate glaze next time.

Here you can see the cranberries and chocolate pieces in the Pumpkin Chocolate Cake…so good!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

2011-10-21T23:51:00.001-04:00

Below are the seven pumpkin dessert recipes posted to my blog this week:

Harvest Pumpkin Scones ~ Fall Comfort

Pumpkin Caramel Bars with bacon ~ Fall Comfort

Salted Pumpkin Caramels – Harvest Comfort

Pumpkin Brownies ~ Fall Comfort

Pumpkin Mousse ~ Fall Comfort

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Pumpkin Chocolate Cake

Today’s cookie recipe is made by Peggy Cullen. She wrote a book, Got Milk? The Cookie Book which contains the recipe I made.

The Lace Cookie Recipe (by Peggy Cullen) and my photo tutorial follow below.

I made the round cookie shape only. The instructions to make the cup and coronet shapes are listed

in the recipe below, however, I did not make these shapes and are not in the photo tutorial.

The Pumpkin Mousse recipe (by Rebecca Franklin -About.com Guide)

can be found below and the photo tutorial can be found on my

blog post, Pumpkin Mousse ~ Fall Comfort, dated 10/20/11.

The combination of the crunchy pecan praline lace cookies and the

soft pumpkin mousse reminds me of

Crème Brûlée without the need for a blowtorch.

This was my first time making these cookies. They came out large.

This cookie is so delicate. Some broke into pieces.

Next time, I’ll make the dough balls smaller for a smaller cookie size.

But, as it turned out, I liked the end result this go round.

I ended up making a cookie sandwich which serves as a plated dessert.

Must tell you…this recipe is a MUST TRY. It’s that good!

Check out other BLOGGERS who made this recipe:

FitFool

Menu Musings of a Modern American Mom

Lace Cookie Sandwich With Pumpkin Mousse ~ Fall Comfort

By Peggy Cullen

Adapted by Carmen Ortiz of Baking is my Zen

Total Time: 52 min

Prep 40 min

Cook 12 min

Yield: varies according to shape

INGREDIENTS

1/2 cup plus 2 tablespoons finely chopped pecans

1/4 cup all-purpose flour

2 ounces (1/2 stick) unsalted butter, softened

1/4 cup packed dark brown sugar

1/4 cup light corn syrup

Directions

1. Preheat oven to 350 degrees.

2. Chop pecans by hand or by food processor.

3. In a small bowl, combine the finely chopped pecans and flour.

4. In a small saucepan, combine the butter, sugar, and corn syrup.

5. Bring to a boil.

6. Remove from heat and stir the dry ingredients into a pan.

7. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.

8. With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below).

9. Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.

10. Bake about 12 minutes, or until the active bubbling subsides.

11. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.

12. Working quickly, mold each into shape and set on a wire rack to cool completely.

13. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.

To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.

To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.

Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.

To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.

Fill with scoops of any flavor ice cream or sorbet that complements pecans

To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.

Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.

To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.

Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.

photo recipe tutorial

by carmen ortiz of baking is my zen

Lace Cookie Sandwich With Pumpkin Mousse ~ Fall Comfort

By Peggy Cullen

Adapted by Carmen Ortiz of Baking is my Zen

Directions

Preheat oven to 350 degrees.

Chop pecans by hand or by food processor.

TIP: I like to roast the pecans first.

In a small bowl, combine the finely chopped pecans and flour.

In a small saucepan, combine the butter, sugar, and corn syrup.

Bring to a boil.

Remove from heat and stir the dry ingredients into a pan.

Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.

(thickened stage)

With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see recipe).

TIP: I used a small ice cream scooper. I sprayed it with a bit of oil to prevent dough from sticking. However, even this small size was too big. The cookies spread out a lot.

Next time I will mold by hand and make them smaller.

Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.

Bake about 12 minutes, or until the active bubbling subsides.

Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes.

Working quickly, mold each into shape and set on a wire rack to cool completely.

If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.

To make 24 cookies:

With moistened hands, mold level teaspoons of dough into balls.

Place about 12 balls on an ungreased baking sheet.

Follow the instructions above.

When the cookies are set but still flexible, transfer to a cooling rack.

Repeat with a second tray.

TO MAKE A PECAN PRALINE LACE COOKIE SANDWICH

WITH PUMPKIN MOUSSE

1. Place cookie gently on plate.

2. Pipe pumpkin mousse on cookie.

3. Place another cookie gently on pumpkin mousse.

Pumpkin Mousse ~ Fall Comfort

By Rebecca Franklin (About.com Guide)

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 1 hour, 10 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 15 minutes

Makes 8 Servings

Ingredients

1 (15-oz) can pumpkin puree

1 cup heavy cream

¾ cup granulated sugar

¾ teaspoon cinnamon

¼ teaspoon pumpkin spice

Pinch kosher salt

1 ½ teaspoons vanilla extract

2 cups chilled heavy cream

DIRECTIONS

1. PREPARING PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.

2. Bring mixture to a gentle simmer, stirring frequently for 5 minutes.

3. Remove pan from heat.

4. Stir in vanilla extract.

5. Chill at least 1 hour before preparing the mousse.

6. PREPARING THE MOUSSE: Whip 2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)

7. Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture into the whipped cream until almost incorporated.

8. GENTLY FOLD in the remaining pumpkin.

9. Serve chilled.

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul