Monday, March 19, 2012

chocolate chip cookies

I've been meaning to bake chocolate chip cookies for my son Grant. He doesn't get to eat much of what I bake. It's usually for an order or something he doesn't really care for. He's a chocolate or lemon kind of kid.

With no orders to be delivered for two days, tonight I decided to bake him some cookies. I baked David Lebovitz's Salted Chocolate Chips Cookies with some changes.

I doubled the batch and used 1/2 dark brown sugar and 1/2 light brown sugar and also 1/2 salted butter and 1/2 unsalted butter. I used a dark chocolate. I prefer chopped chocolate over chocolate chips. The chopped chocolate and the chocolate dust get everywhere in the cookie. You won't have a bit without chocolate.

In addition, once I incorporated everything up to the chocolate I split the batch in half. I put toasted walnuts in one half. My son does not eat nuts and he's allergic to just about every legume.

David's recipe recommends letting the dough rest for awhile in the refrigerator or overnight, but that's not going to happen with a 10 year old waiting!

I baked off 4 cookies. Two with nuts and two without. The rest of the dough is resting. Which is best anyway. This should guarantee the cookies lasting a little longer than one night.

Happy St. Patrick's Day!

St. Patrick's Day was filled with errands, chores and then poker with friends. I brought some Guinness and Bailey's cupcakes that seemed to go over well. What I loved most about this cupcake was the beautiful frosting. The frosting was adapted from BAKED. I used whiskey and Bailey's instead of cinnamon and red hots in their cinnamon frosting. It worked beautifully. I was a little nervous of the flour frosting, but it's velvety like a Swiss Meringue without the eggs. I think it will last a little longer too. I'll test it in a couple of weeks with a birthday cake I'm making.

Thursday, March 15, 2012

News for The Dessert Kitchen!

We had a chance to answer a few questions for Cakespy.com this week. The interview is posted here!

They recently put out a sweet little book CakeSpy Presents Sweet Treats for a Sugar-Filled Life! This book is overflowing with decadent, indulgent sweets including "Birthday Cake French Toast and Cadbury Creme Egg Benedict!"

You can find cupcakes from The Dessert Kitchen on weekends at Frankly Sweets in Seattle. They are located on Pier 55. Among our cupcakes you will also find a wide variety of candies, taffy and fudge. Last weekend there were vanilla cupcakes with vanilla buttercream and chocolate cupcake with salted caramel buttercream. This weekend will feature something a little more Irish for St. Patrick's Day.


Friday, March 2, 2012

cupcakes are still at the top

Why does everyone love cupcakes? They are small, fairly portable, individual and of course really tasty. They are still the number one thing I get requests for. Especially if you are baking for a large group. Cake cutting is not necessary. These vanilla cupcakes are so good, you don't even need frosting. Yep! I said it, you don't even need frosting. However, I put some on anyway, plus some homemade salted caramel. Garnished with a few lightly salted cocktail peanuts and voila! A caramel, chocolate sundae cupcake.

They aren't the prettiest thing I've ever made, but they are one of the best tasting.