Chocolate, Marshmallow,cookies…ohh SMORE’s

How to make this amazing smore cake. 

What you will need:

Start by making your favorite chocolate cake
Crushes graham crackers

Chocolate syrup or chocolate fudge

Marshmallow fluff buttercream

Vanilla buttercream (your favorite one)

Giant marshmallows and chocolate (optional)

 

Whoopie pie marshmallow fluff recipe:

8oz marshmallow fluff

1/2 cup of crisco shortening

1/2 teaspoon of vanilla extract.

1 cup of powdered sugar

Instructions: In a stand mixer combine the marshmallow fluff and crisco. Mix on high to medium speed until the mi tire is well incorporated.

Add the powdered sugar and vanilla extract.

Mix until it’s light and fluffy.

 

Toasted marshmallows:

Place some aluminum foil over a cookie sheet. Place marshmallows on the cookie sheet.

Turn on the quick broiler on your kitchen oven. Place the cookie sheet with the marshmallows into the oven for no more than 3 minutes. (Keep an eye on this step, do not walk away from the oven because they will catch on fire quickly)

Cake assembly:

Fill the chocolate cake with the marshmallow fluff buttercream.

Drizzle the marshmallow fluff with graham cracker and chocolate syrup or fudge.

Top the filled cake with a second layer of chocolate cake.

Frost the cake with your choice of vanilla buttercream, I used IMB for my cake.

Top off with toasted marshmallows chocolates and chocolate drizzles.

 

ENJOY!!!

Liquor Chocolate Syrup.

Ingredients:

1/2 Cup of sugar

1/2 Cup of brown sugar

1/2 Coco powder

1/8 Teaspoon of salt

1 Teaspoon of vanilla extract

1/4 Cup plus 2 table spoons of mini chocolate chips (Regular can be used)

3/4 Cup of coffee liquor (Kahlua was used for this recipe)

Instructions: 

Place the sugar, brown sugar, coco powder and salt in a non stick sauce pan.  Add the liquor of choice and stir until all the ingredients are incorporated.  Turn on the heat to low/medium heat and stir for about 5 minutes.

Once the liquor mixture comes to a simmer add the vanilla extract and chocolate chips.  Stir until the chocolate chips are fully melted.

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Remove from the heat and allow for the syrup to cool.

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Best Cookie EVER!!! Chocolate Chip and Walnut cookies.  

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Ingredients:

13.5 ounce of bread flour

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 teaspoon of salt

2 eggs at room temperature

6 ounces of butter cold and cut in cubes

6.5 ounces of brown sugar

1/2 cup of sugar

1 teaspoon of vanilla bean paste

8.5 ounces of mini chocolate chips

4.5 ounces of crushed walnuts

 

 

Instructions:

Pre-heat oven to 365 degrees and line 2 large cookie sheets with parchment paper.

Sift together the bread flour, baking powder, baking soda and salt together.
In a stand mixer on low beat the cold cut butter for about 2 minutes.  Scrape the bowl and add the two sugars and beat for about 2-3 minutes.  Scrape the bowl down and add the eggs, one at a time scraping down after each addition.

Place the mixer on low and add the dry ingridients one cup at a time. Once all the flour is in the bowl increase the speed to medium for about 15-20 seconds.  Stop the mixer and finish mixing by hand.

Fold the chocolate chips and walnuts into the cookie mixture.

Using a 2 ounce ice cream scoop, make 24 round cookie dough balls and place on the cookie sheets.  Chill the cookie dough for 30-40 minutes.

Bake the cookies for 13-15 minutes or until golden brown on the bottom edges.

Enjoy with milk yumm!!!

 

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Extra TIP!!!
These cookies will keep for 3-4 days at room temperature when stored in an air tight container or up to one month if frozen in an air tight container.

 

Over the holidays, I was asked to make these cookies for a customer.  They are based and adjusted from the brown eyed bakers recipe. I changed a few little things such as cooking time and added a little more chocolate chips.  It turned out to be an amazing cookie.

 

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3 Leches Bundt Cake

Ingridients:

3 cups of all purpose flour

1 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of salt

20 tablespoons of butter

1 3/4 cups sugar

2 teaspoons of vanilla bean paste

1 teaspoon of vanilla powder (Optional)

1 cup of buttermilk

3 whole large eggs

1 egg white


Process:

Pre-heat the oven to 350 degrees.

Fully coat the bundt cake pan with butter and flour.  Make sure all the small curves are fully coated otherwise the cake will stick to the pan.

Step 1: Wisk all dry ingridients together.

Step 2: Place the butter in the kitchen aid bowl and beat on low to medium speed for 1 min.  Slowly add the sugar to the butter and mix for 2-3 minutes or until light and fluffy.

Step 3: Add one egg at a time into the butter mix.  Allow each egg/ehh white to fully incorporate before each egg addition.

Step 4: Add 1/3 of the dry ingridients and 1/2 of the buttermilk.  Repeate this process ending with the dry ingridients.

Step 5: Place in the oven and bake for 55-60 minutes.

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Tres Leches Mixture:

3/4 cup of half and half

3/4 cup of evaporated milk

3/4 cups of sweetened condensed milk

Place all 3 milks into a bowl and Wisk together.  While the cake is warm, poke holes into the bundt cake.  Slowly poor the milk mixture into 1/3’s allow each addition to fully devolve into the cake before adding more milk mixture. Repeate the process until the milk is gone.

Place the cake in the refrigerator for 30 minutes in the bundt pan.

Flip the cake onto a desired dish.

Banana Chocolate Cupcakes

I decided to test a few banana cupcake recipies and found a perfect one.  This recipie is moist and has a noticible banana flavor.

Recipie:

1/2 cup unsalted butter (room temperature)
1/2 cup of brown sugar
3/4 cup granulated sugar
3 large eggs, room temperature
2  very ripe mashed banana
2 teaspoons vanilla extract or vanilla paste
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk

Instructions:  

Pre-heat the over to 350 degrees.

Prepare the cupcake pans with cupcake liners.

Step 1: Sift together the flour, baking soda, cinnamon and salt.

Step 2: Using a stand mixer with a paddle attatchment, mix the brown sugar, granulated sugar and butter (3-5 minutes) until it is light and fluffy.

Step 3: Add the eggs one at a time.  Scrape down the bowl after each egg addition.

Step 4: Mashed bananas and add to the butter and egg mixture. Mix on medium speed for about 1 minute.  The mixture may look curdled at this point, but it’s okay.

Step 5: Add a 1/3 of the flour mixture and half of the buttermilk.  Repeat the process and finish off with the last 1/3 of the flour mixture.  Be careful not to over mix the batter.

Step 6: Place the cake batter into the cupcake liners and bake for 16-18 minutes or until a tooth pick comes out clean.

Top off the cupcakes with a chocolate buttercream of choice.  I used the Swiss Marangue butter cream and added 1/3 cup of cocoa powder.

The garnish is a chocolate ganache and a banana chip.

ENJOY!!!

Baking for Sal Del Mar

A few weeks ago, I was given an amazing opportunity by Sal Del Mar to create some delicious deserts for a phot shoot.  The cake is a dark chocolate stout cake with a rich salted caramel buttercream, topped off with chocolate ganache. The cupcakes are Coca-Cola cupcakes with peanut butter frosting.  As you can see both deserts are topped with salt.  The salt used was a product of Sal Del Mar, which I must say was amazing to bake with.

Sal Del Mar is raw, unprocessed salt from Mexico. This salt is collected and packaged into small embroidered bags, which are charming.   Check out their story by clicking here. 

The star of these photos are not my cakes but the salt itself.  As mentioned before the salt is unprocessed so, I used a sifter to obtain the fine salt for the baking and used the corse left over salt for the topping.

The photos are curtsey of Amy Haskell, who I would like to thank for allowing me to stay and observe the photo shoot.  Not only was she an awesome photographer, she was also very kind to give me pointers for my very own future photos. If you are in the Tucson area and ever need a good product Photographer definitely look her up at Photography by Amy Haskell.

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Inspiration for this cake was obtained from Sea Sal Sweets cook book. A few minor changes were done to the recipe and are listed bellow.

The Coca-Cola cupcakes were done using the same recipe, but rather than using the chocolate stout, I used Mexican Coca-Cola.  The Coca-Cola cupcakes are topped with Peanut butter Ameircan Buttercream.  Garnished with salted peanuts, chocolate sprinkles and of course Sal Del Mar.

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For the Peanut butter amercan buttercream you will need the following:

1/2 Butter

1/4 Cristo shorting

1/2 Peanut butter (extra creamy preferred)

4-5 Cups of powder sugar

2-3 Tablespoon of milk 

A pinch of Sal Del Mar salt

Place the butter, shorting and Peanut butter in the electric mixer.  On medium speed (4) allow all of the ingredients to incorporate.  Once the items are smooth and incorporated add one (1) cup at a time of powder sugar.  Alternating with the milk continue to add all the powder sugar.  You may not need all the powder sugar depending on personal preference for the consistency of the buttercream. Finally add the pinch of salt. Increase the speed to medium-high (6) and allow all of the components to mix (3-5 minutes).  Once smooth top of your cupcakes and enjoy!!!

 

The End of 2015-The Start of 2016

Last year around this time, I was packing my bags and getting ready to travel to Canada and attend the Bonnie Gordon School of Confectionary Arts.  This year I am thankful for the experience and the new friends I made while I was there.  I have some goals for 2016, some of which include sharing what I learned with all of you here in this blog. For now I will share a few photos of my experience in Canada and I hope to see you all soon.