Best Summer Strawberry Pie Glaze:
Adapted from recipe off of the pie council site

1 Cup sugar
2 Tablespoons of Corn Syrup
3 Tablespoons of Cornstarch
1 Cup water
1/4 tsp salt
3 Tablespoons of Strawberry Jello

Cook till thick, then add 3 T.Strawberry Jello mix and cool.
Dip strawberries individually in gel and set upright on a cooled pie crust (home made or store bought shortbread crust)

Cinnamon Sugar Pretzels
Ingredients

* 1 1/2 cups warm (110 to 115 degrees F) water
* 1 tablespoon sugar
* 2 teaspoons kosher salt
* 1 package active dry yeast
* 4 1/2 cups all-purpose flour
* 2 ounces unsalted butter, melted
* Vegetable oil, for pan
* 10 cups water
* 2/3 cup baking soda
* 1 tbsp water
* 1 Egg yolk
* Cinnamon and sugar 1/4 cup

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 25 to 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel lightly or will be very dark) with the beaten egg yolk and water mixture and sprinkle with the cinnamon sugar. Bake until golden brown in color, approximately 10 to 14 minutes (I baked them for 10 min and were done) . Transfer to a cooling rack for at least 5 minutes before serving.

Chocolate Vegan cake/cupcakes

Ingredients

* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/2 cup Dark Chocolate Hershey's cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 teaspoon apple cider vinegar
* 1 cup water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1-9 in cake pan or 12 count cupcake pan.


2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.


3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 25 min for the 9 in cake pan and 12 to 15 min for the cupcakes. Remove from oven and allow to cool.

Chocolate Cake for that chocolate chip cookie butter cream :)

I know I am not the only one who when baking cakes loves is a guaranteed moist fluffy flavor full proof cake.This-is-it :D .... Share & Enjoy y'all!!

Chocolate Cake

1- 3/4 cup Sugar
1- 3/4 cup All purpose Flour
3/4 cup Cocoa
1 -1/2 tsp baking powder
1 - 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1/2 tbsp salt
1 cup boiling water


Directions

1 Pre-heat oven to 350 degrees.Grease 2-9 in pans or line 2- 12 count cupcakes.
2 Sift flour and stir in sugar,cocoa baking powder baking soda,& salt in mixing bowl.
3 Add eggs on at a time,milk oil and vanilla;beat on medium speed 4 minutes.
4 Slowly add in in boiling water(heat water on stove or in microwave).
CALM DOWN batter will be THIN :)
5 Pour batter into pans and bake for 30 to 35 minutes and cool 5 to 10 minutes.

Frost with Peanut Butter frosting or Chocolate Chip Butter cream.Share and Enjoy!!

Candy molding..

I remember the first time I made candy molds.It was a disaster! I had chocolate everywhere and only a few pieces done.

It is actually pretty simple stuff when it comes to candy molding...just follow these easy steps:

1 Always use the double boiler method for chocolate when melting
2 Your pot should be larger than the pot you are using with hot water.
3 Never introduce water into the chocolate or it will cease up
4 It is easier to melt chocolate in microwave but easier to burn the chocolate.
5 DO NOT OVERHEAT

Easiest chocolate for beginners is Wilton Candy wafers.
Use piping bags with different colors being used and place a warm rag towel on them to keep them melted.
Always pipe your details first,let the details set and then add your milk chocolate or white chocolate for background if using molds.

You can freeze them to make them set faster.Remember the smaller the mold the easier it is to crack so be gentle when taking them out of their molds.Don't place them in warm water because that will melt the chocolate at the bottom of mold.This will cause the chocolate to stick to the mold and hard to remove just gently shake them out like you would ice cubes :)

Chocolate chip cupcake dreams...

So I couldn't sleep and remembered I saw an awesome recipe for chocolate chip cupcakes from one of my baking books unfortunately I had no eggs :( I did not want to go to the store, so I settled for a chocolate cupcake I had made earlier in the week and had frozen .I brought one down and let it thaw...as it was thawing I thought what would make for a better chocolate cupcake than some good old American butter cream.

Then my mind wondered again should I go get the eggs in my jammies and risk running into some1 I know at the store..aughhh...I was set on those oh so scrumptious chocolate chip cupcakes and then my Aha! moment why not chocolate chip butter cream.

I didn't feel like turning on my laptop so ..I decided to go for the good old Pastry Chef cook book from school looked up chocolate chip cookies...which I know, I know ,I should at least have somewhat memorized..and took out the eggs (really had no choice )

I gotta tell you it was really good! So I figured why not share the recipe for those who might have a midnight sweet tooth..

Chocolates chip cookie dough Butter cream

Yields 3 cups of frosting

American Butter cream:
4 cups confectioners’ sugar
1 cup-2 sticks of unsalted butter room temp
1/4 teaspoon salt
1 tablespoon vanilla extract
½ cup milk as needed to your preference of consistency
Egg less cookie dough (check out recipe below)

Chocolate Chip egg less cookie dough:
1/2 cup(1 stick) butter, softened
½ cup brown sugar, plus 4 tablespoons
4 teaspoons water
1 teaspoon vanilla
1 cup All purpose flour
1/2 teaspoon salt
1/2 cup chocolate chips

Or

Chocolate egg less cookie dough:

1/2 cup(1 stick) butter, softened
½ cup brown sugar, plus 4 tablespoons
6 teaspoons water
1 teaspoon vanilla
1 cup All purpose flour
1/2 teaspoon salt
1/2 cup chocolate chips

½ Dark chocolate cocoa powder

Directions:

EGG LESS COOKIE DOUGH:
Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).

*Remember to store in refrigerator until ready to use.

FROSTING:
In a mixing bowl cream butter, salt and vanilla until light and fluffy. Add half the powdered sugar and add milk as necessary. Once well combined scrape down bowl and add the rest of the powdered sugar and again milk as necessary. Add eggless cookie dough to mixture and frost your favorite cakes or cupcakes I recommend chocolate, peanut butter or chocolate chip cupcakes!

From Scratch Cakes or Mixes...

I have heard way too much hype on from scratch and mixes being used.My opinion it does not matter as long as the result is a luscious tasty morsel :)



However there are certain desserts that you really can't short cut your way around .For example the classic french Croch En Bouche, Creme Brulee or even Mexican Flan.



I don't think there is anything wrong in using some type of mix in a mainly from scratch recipe.Now I know this is sending shivers up many of my culinary peers,but I think it is silly to say something is 100% made from scratch. I know of a handful of bakeries in Saint Louis who use no mix in their cakes.Most bakeries including the most popular ones here DO in fact use cake mixes ,because if the high demand in cakes.



Let's take the following recipe I have come across at cake central. I tried it and it could stand alone as an awesome cake...with some modifications of my own of course :)



Strawberry Cake

2 c White Sugar

1 (3oz) package Strawberry flavored gelatin

2 Stick unsalted butter (room temp)

1/4 tsp Salt

4 eggs (room temp)

2 3/4 cups sifted All Purpose flour

2 1/2 teaspoons Baking Powder

1 cup Whole Milk

1/2 Tablespoon Vanilla

3/4 cup finely chopped Fresh Strawberries

Directions

1* Pre heat the oven to 350 degrees. Grease two 9 - inch round cake pans

2* In a large bowl ,cream together the butter,sugar,and strawberry gelatin until light and airy.

3* Beat in eggs one at a time mixing until completely combined

4* Combine dry ingredients including salt.

5* Alternate dry mix with the milk begin and end with dry ingredients

6* Mix in vanilla and finely chopped strawberries.

7 * Divide the batter evenly between prepared pans and bake 20 to 28 minutes.

Cake is done when cake springs back with light touch and sides of cake has a brown color on top or you can do the old toothpick method insert and if it comes out clean it is done!