1. Time to Vote!

    August 31, 2015 by alex

    Sorry, but I’m not currently taking requests for baked goods. I’m headed back to college in September, 2015 and will be taking requests again when I’m on break from school. This will be a busy year between school and work. I’ll post updates from my classes at Johnson & Wales. Click on the “Comment” link below if you would like to send a request, but please be patient! Thank you.


  2. Gluten-Free Zucchini Bread

    July 2, 2015 by alex

    I hope that you enjoy!

    Gluten-Free Zucchini Bread

    (adapted from The Joy of Cooking)

    The Bread:

    1 1/2 cups cup 4 cup gluten-free flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon cinnamon
    1/2 teaspoon hot paprika
    1/4 teaspoon sweet paprika
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    3/4 cup dark brown sugar
    2 large eggs
    1/2 teaspoon vegetable oil
    1 teaspoon vanilla
    2 cups grated zucchini

    Directions:

    1. Whisk the dry ingredients together.
    2. Blend the eggs, sugar, oil, and vanilla in another bowl.
    3. Stir in the dry until combined.
    4. Fold in the zucchini.
    5. Grease and flour a lof pan and pour batter into pan.
    6. Bake in a 350F oven for about 45 minutes.
    7. Allow it to cool for at least 10 minutes before flipping it out.


  3. Petit Four Glace

    May 18, 2015 by alex

    Petit Four Glace

    I really loved these petit fours. I loved the contrast between the cake and the jam. It wasn’t too sweet and had a nice coating of fondant on the outside. The marzipan enhanced the almond flavor of the cake. The cake was moist and flavorful and the fondant was sweet and shiny.

    Frangipane Cake:                                       Yield: one full sheet tray

    18.5 oz granulated sugar
    18.5 oz room temperature, unsalted butter
    24 oz eggs
    8 oz cake flour

    Directions:

    1. Cream the almond paste and sugar together in a mixer until it resembles sand or something smaller than peas.
    2. Slowly add the butter.
    3. Add the eggs one at a time. Make sure to scrape the bowl frequently.
    4. Sift the cake flour and then add it into the mixture.
    5. Grease a full sheet tray and cover with parchment paper and then grease again.
    6. Pour mixture into the tray and smooth out the top.
    7. Bake for about 30 minutes in a 325F oven or until golden brown.
    8. Chill in the freezer.
    9. Flip the cake out onto a cutting board.
    10. Cut in half.
    11. Cut each half in half.
    12. Flip the one quarter of the dough upright so that the top is facing up.
    13. Spread a thin layer of jam (I used orange) onto the layer.
    14. Place the other layer on top of the layer with jam.
    15. Spread another thin layer of jam on top of the final layer. You should have two, two layer cakes.
    16. Roll out half of the marzipan and flip the cake onto the marzipan.
    17. Cut the excess marzipan from the sides.
    18. Flip it over with a large offset spatula.
    19. Cut into desired shapes.
    20. Dip in fondant. Place onto a cooling rack.
    21. Decorate.

    Marzipan:                        Yield: 300g

    120g powdered sugar
    120g almond paste
    30g fondant
    30g glucose

    Directions:

    1. Paddle all ingredients together in a mixer.
    2. It should come together.
    3. Knead on a table until pale.
    4. Store in an airtight container with plastic wrap and a bag.

    Fondant:                Yield: ~ 28 oz

    24 oz powdered sugar
    2 tablespoons corn syrup
    4 oz room temperature water
    1 tablespoon almond extract

    Directions:

    1. Combine all ingredients in a pot and heat until it reaches 98F.
    2. Dip petit fours.
    3. Place on a cooling rack.

  4. Checkerboard Cookies

    May 18, 2015 by alex

    Checkerboard Cookies

    These cookies were’t very hard to make or shape. I love the checkerboard pattern and the zest in the cookies. The cookies need more flavor and less sweetness. The cookies melt in your mouth and have a good overall mouthfeel. It would be great to experiment with different patterns and shapes.

    Yield 1000g

    Vanilla Dough:

    184g unsalted butter
    68g powdered sugar
    1.7g vanilla extract
    1.7g orange extract
    238g bread flour
    Zest of one orange

    Directions:

    1. Cream the butter and sugar together in a mixer with a paddle.
    2. Add the rest of the ingredients. Mix until it comes together.
    3. Shape into a 5 inch by 5 inch square, wrap in plastic wrap, and chill.
    4. Roll the chilled dough out to a 5 inch by 10 inch rectangle. Use two 3/8 inch wooden bars to make sure that all of the dough is even.

    Chocolate Dough:

    184g unsalted butter
    68g powdered sugar
    1.7g vanilla extract
    28g cocoa powder
    225 g bread flour

    Directions:

    1. Cream the butter and sugar together in a mixer with a paddle.
    2. Add the rest of the ingredients. Mix until it comes together.
    3. Shape into a 5 inch by 5 inch square, wrap in plastic wrap, and chill.

    Directions:

    1. Roll the chilled dough out to a 5 inch by 10 inch rectangle. Use two 3/8 inch wooden bars to make sure that all of the dough is even.
    2. Wash one side of one of the doughs with egg whites. Seal the two doughs together and chill.
    3. Cut the dough exactly into a 5 inch by 10 inch rectangle. Save all scraps.
    4. Cut the dough in half so that you have two 5 inch by 5 inch squares.
    5. Brush with egg whites and seal together. Chill.
    6. Cut 3/8 inch slices.
    7. Stack four slices on top of each other. Make sure that it looks like a checkerboard. Make sure that the squares line up regardless of what the rest of the rectangle looks like.
    8. Wrap in plastic wrap and chill.
    9. Roll out scraps into 6 inch by 5 inch flat rectangles.
    10. Brush with egg whites and line the checkerboard dough with the straightest edge.
    11. Roll with plastic wrap and chill.
    12. Cut into 1/4 inch slices.
    13. Slice and bake in a 350F oven until golden brown for about 10 minutes.

  5. Linzer Cookies

    May 14, 2015 by alex

    Linzer Cookies

    I love these cookies. The dough is great and it has a super strong hazelnut flavor. They’re like mini linzer tortes minus the frangipane. These cookies were so much fun to put together and look very good. The raspberry jam balances out the flavor of the cookies. Anything with raspberry is always great.

    Yield: 1000g

    264g room temperature, unsalted butter
    190g granulated sugar
    56g eggs
    4g vanilla extract
    318g cake flour
    4g cinnamon
    5g baking powder
    127g hazelnut flour
    36g cake crumbs

    Directions:

    1. Cream the butter and sugar together.
    2. Add the egg and vanilla.
    3. Add the cake flour, cinnamon, and baking powder.
    4. Stir in the hazelnut flour and the cake crumbs.
    5. Weigh out 500g disks of dough.
    6. Wrap in plastic wrap and store in the fridge.
    7. Roll out to 1/8 inch.
    8. Cut out shapes.
    9. Cut a small hole out of the top cookie.
    10. Bake in a 350F for about 10 minutes until the edges start to brown.
    11. Cool.
    12. Match cookies up, flip over bottom cookie, and dust the top cookie with powdered sugar.
    13. Pipe raspberry jam in the center of the bottom cookie.
    14. Place top cookie on top.

  6. Triple Chocolate Biscotti

    May 14, 2015 by alex

    Triple Chocolate Biscotti

    I was looking forward to making biscotti so much. I love biscotti and they go really well with tea. These biscotti had a deep chocolate flavor from both the chopped chocolate and the cocoa powder. They weren’t so sweet due to the cocoa powder. The white chocolate provides the sweetness. I wish that the logs that I rolled out would have expanded more in the oven because they ended up being a little bit stubby. I’m looking forward to dipping many biscotto in my tea.

    Yield: 2 lb 14 oz

    4 oz unsalted butter
    14 oz granulated sugar
    5 eggs
    14 oz pastry flour
    4 oz cocoa powder
    2 teaspoons baking powder
    1/2 teaspoon salt
    8 oz chopped 58% chocolate

    Directions:

    1. Cream the butter and sugar together.
    2. Add the eggs one at a time until combine.
    3. Sift the dry ingredients.
    4. Add slowly to the mixture. Stir until incorporated.
    5. Scale out four 11.5 oz amounts of dough.
    6. Shape each amount into logs by rolling the dough is bread flour. If your dough is on the wet side, use more bread flour to bring the dough together.
    7. Roll tightly in parchment paper and tape shut. Wrap the roll tightly in plastic wrap.
    8. Put in freezer.
    9. Bake logs in a 350F for 40 minutes.
    10. Cool for at least 20 minutes and slice at a diagonal with a serrated knife.
    11. Bake until done, roughly 20 minutes in a 200F oven. The biscotto should be very dry.
    12. Cool and dip the tip in white chocolate.

  7. Almond Spritz Cookies

    May 14, 2015 by alex

    Almond Spritz Cookies

    I really liked the strong almond flavor of these cookies. I think that could have used some vanilla extract and lemon zest just to make them a little bit more flavorful. The raspberry jam gave the cookies a little bit more flavor and sweetness. The jam will also soften the cookies over time. Overall, I like these cookies and would make them again.

    Yield: 25.2 oz

    10 oz almond flour
    9 1/2 oz granulated sugar
    1/4 oz corn syrup
    5 oz egg whites

    Directions:

    1. Paddle all of the ingredients together in a mixer with a paddle.
    2. Pipe into ’S’ shapes with a #821 star tip.
    3. Bake in a 350F for about 10 minutes until golden brown. It should be darker than you think it should be.
    4. Cool.
    5. Match together and fill with raspberry jam.
    6. Sandwich together.
    7. Dust top with powdered sugar.

  8. Lemon Bars

    May 13, 2015 by alex

    Lemon Bars

    I was really looking forward to making lemon bars in this lab because I’ve had so many that I wanted to try another type of lemon bar. These bars weren’t bad, but I think that they were too sweet and they needed more lemon juice and zest. They had a very subtle lemon flavor and I think that it needs to be enhanced. I think that instead of the powdered sugar they could have used a lemon glaze. The ones that I make have a glaze and I think it gives them a stronger lemon flavor.

    Yield: one half sheet tray

    The Crust:

    504g bread flour
    188g powdered sugar
    342 g room temperature, unsalted butter
    1 teaspoon vanilla extract
    1/2 teaspoon salt

    Directions:

    1. Cream the butter and sugar together in a mixer with a paddle.
    2. Add the flour, vanilla, and salt.
    3. Mix until it comes together.
    4. Line a half sheet tray with parchment so that some of the parchment hangs over the edge. Grease.
    5. Press the dough into the pan.
    6. Bake in 375F oven for about 20 minutes until the edges are golden brown.

    The Filling:

    660g granulated sugar
    152g bread flour
    320g eggs
    300g fresh lemon juice (about 6 lemons)
    4g lemon zest

    Directions:

    1. Combine the flour and sugar in a bowl and whisk in the eggs until a paste is formed.
    2. Add the juice and zest.
    3. Pour into warm crust and bake in a 325F oven for about 15 minutes until the filling is set.
    4. Chill and cut into 1 inch by 1 inch squares.
    5. Dust with a thick coating of powdered sugar.

  9. Walnut Brownies

    May 13, 2015 by alex

    Brownies

    These brownies were not my favorite. I think that they are too sweet and too dense for such a small bite.  I wish that they had more flavors rather than just chocolate. It would be great if instead of using a cake comb to decorate the top, each individual brownie was decorated.

    Yield: one half sheet tray

    12 oz unsalted butter
    1 lb 8 oz granulated sugar
    6 eggs
    3/4 oz vanilla extract
    1 1/2 teaspoon salt
    1 1/2 teaspoon baking powder
    5.14 oz cake flour
    4.5 oz bread flour
    1 lb 2 oz chopped chocolate
    6 oz finely chopped walnuts

    Directions:

    1. Toast walnuts and let cool.
    2. Whisk the sugar, eggs, and vanilla together. Just combine.
    3. Melt the butter and then stream it into the sugar mixture.
    4. Sift the dry ingredients and fold into the sugar mixture.
    5. Fold in walnuts and chocolate.
    6. Grease a half sheet tray and cover with parchment paper and then grease again.
    7. Pour mixture into the tray and smooth out the top.
    8. Bake the half sheet on a full sheet.
    9. Bake in a 325F oven until the center of the brownies is just about to be done, but is still moist to the touch. It takes about 20 minutes.
    10. Cool, depan, cover in ganache, and chill before cutting.

     

    Ganache:                 Yield: 498g or ~ 17.6 oz

    230g 58% chocolate
    175g heavy cream
    38g invert sugar
    55g unsalted butter

    Directions:

    1. Boil cream and sugar together.
    2. Pour over chopped chocolate. Allow to sit for three minutes.
    3. Emulsify.
    4. Cool to 95F and then add the butter.
    5. Spread onto the chilled brownies and use a cake comb to make a design with the ganache.
    6. Chill and then cut into 1 inch by 1 inch squares.

  10. Oatmeal Raisin Cookies

    May 13, 2015 by alex

    Oatmeal Raisin Cookies

    I really like these cookies even though I’m not a huge fan of oatmeal raisin cookies. They were very chewy and thin. They’re very different from the ones that I make. My cookies are cakey and fluffy. I wish that this recipe had more spices and maybe some orange zest. I would have used dark brown sugar instead of light brown sugar because it gives the cookie a nuttier flour.

    Yield: 1000g or ~ 24 cookies

    158g all purpose flour
    5.5 g cinnamon
    8.14 g baking soda
    3.96 g kosher salt
    154 g light brown sugar
    76 g granulated sugar
    170.5 g room temperature, unsalted butter
    70.4 g eggs
    3.3 g vanilla extract
    172 g old fashion oats
    172 g raisins (plumped in hot water)

    Directions:

    1. Combine the flour and salt in a bowl and sift in the cinnamon and baking soda.
    2. Cream the butter in a mixer until pliable.
    3. Add the sugars to the butter and cream together for three to four minutes until fluffy.
    4. Add the eggs and vanilla on low speed. Make sure to incorporate a little bit at a time.
    5. Add the oats and pulse together.
    6. Stir in the raisins.
    7. Chill in the fridge for at least 15 minutes.
    8. Scoop onto a full sheet tray lined with parchment paper with a #30 scoop.
    9. Bake for 12 minutes in a 325F oven.