Quick and Easy Cheese Sticks - warm and ready for eating.

Cheese Sticks - Quick and Easy - can be Gluten Free too!

December 20, 2016

Hello Bakers,

I have not posted in ages and I am so sorry. Work completely engulfed me. Who would think that one small pastry case could take up so much time. My ambition and baking vanity are also part of the issue. I work hard to keep the offerings interesting and new. It's a balance of retaining tried and true favorites and adding new and interesting items.

And then there was Thanksgiving. We sold pies and cakes out of the pastry case and that was such a success that before Christmas there was an order for 180 pies - 90 pumpkin and 90 apple...another reason I have not been posting. I am over pumpkin for a while.

I truly dislike making excuses so I am going to stop. Today's recipe is something quick and easy. We are in the final countdown for Christmas and New Year's. You are probably rushed off your feet. There is always one more party, pot luck or event to bake for and if you are reading this blog, I know you hate to bring anything store bought. Never, right - it would kill you.

Today's recipe can be put together in 15 minutes and bakes for 25. And you probably have the ingredients in your refrigerator and pantry.

Cheese sticks - that's right quick and easy cheese sticks - no turns - no chilling - nothing - just mix and bake. Not one person I have served these too has been able to eat just one.

This recipe came out of my teaching at Sur La Table here in Los Angeles. Most of the time, I teach baking classes so I like to make something savory for the snack we serve our students - to balance out all the sugar but still have it be a bake.

These have become a favorite and I have gotten several requests for the recipe. So here it is. I hope you try it. And to my Sur La Table students - I apologize that it took me so long to post this recipe. Finally here it is.

Let me know if you have questions and let me know how your Baking is going.

Happy Baking!

Colette

Quick and Easy Cheese Sticks

Yield: 18-20

Recipe can be doubled

Equipment

Mixer fitted with the paddle attachment

Or a large bowl if mixing these by hand* (mixing by hand direction follow)

Spatula

Rolling pin

Pastry cutter or pizza wheel

Ruler

Half sheet tray lined with parchment paper

Ingredients

5 1/3 ounces (151g) Sharp cheddar cheese, shredded (I used Kerrygold)

3 ounces (85g) Parmesan, Asiago or Grana Padana, grated

4.5 ounces (128g) All Purpose flour (I used King Arthur) or KA's gluten free flour.

¾ teaspoon Salt

A pinch (2-3 grinds) of Fresh ground black pepper

1/8 – ¼ teaspoon Cayenne pepper or a few drops of Tabasco sauce

3 ounces (85g) Unsalted butter, cubed and chilled

3 ounces (85g) Pecans or walnuts, toasted, chopped fine and cooled.

2-3 ounces (57g-85g) Ice water (this ingredient is the variable – you may not need all of it)

Glaze: I Egg white and 1 teaspoon water beaten with a fork or a small whisk until it is completely smooth. Topping: A little extra Parmesan

Preheat the oven to 350 degrees

1. In the bowl of a stand mixer combine the cheeses, flour, salt, black pepper, cayenne pepper or tabasco sauce.

2. Mix on low speed for one minute to combine.

3. Add the cheese – mix on low speed (1-2) until the butter cuts into the dry ingredients and looks like oatmeal flakes.

4. Add the pecans, mix 30 seconds on low to combine.

5. Add the water – starting with the smaller amount – on low speed until the mixture comes together.

If it looks dry add more water. I used 2 ounces.

The dough should for a rough ball that you can shape with your hands.

6. Turn the dough out onto a lightly floured surface and knead briefly, 10-15 seconds, just until it comes together.

7. Roll out the dough to a 8"x 10" rectangle (between a ½ and ¼ inch thick – 3/16 of an inch to be precise.) Cut the dough in half crosswise and then cut into ½” strips. Place strips on prepared pan.

Dough rolled out and cut in half horizontally

8. Brush with beaten egg white and sprinkle with a light dusting of Parmesan cheese.

Cheese sticks on baking sheet - ready to bake

9. Bake at 350 until they are golden brown. Start checking them in 20 minutes – rotate the pan and finish baking. Mine took 26 minutes total.

10. Cheese sticks will keep 2-3 days in an airtight container and up to one month frozen.

Mixing by Hand directions:

1. In a large mixing bowl combine the cheeses, flour, salt, black pepper, cayenne pepper or Tabasco sauce.

2. Use a plastic bowl scraper or pastry blender, toss the dry ingredients together.

3. Add the butter and cut in with the bowl scraper or pastry blender until the butter looks like oatmeal flakes.

4. Add the chopped pecans or walnuts.

5. Add the water – starting with the smaller amount – and mix until the mixture comes together.

If it looks dry add more water. I used 2 ounces – but sometimes when mixing by hand it takes a little more water as the flour particles don’t hydrate as rapidly when we are mixing by hand. This is true for most dough that we mix by hand. The dough should form a rough ball that you can shape with your hands.

Bacon, Egg, Cheese and Scallion Muffins - Breakfast Perfection

October 31, 2016

Hello Bakers,

Before we jump into Thanksgiving baking, I thought it might be fun to recreate this new San Francisco treat. The Breakfast muffin debuted a few years ago at a popular SF bakery, Craftsman and Wolves. My son who lives in SF would describe this mythical muffin and the lines of people waiting in the early morning to get one.

I thought about this muffin from time to time and knew one day that I would recreate it here on the blog. But every time I visit SF, my flight always comes in too late to run to the bakery and get one. Somehow during my visits we never seem to get back to Craftsman and Wolves...

Fast forward to last August, I happened about a well thumbed Martha Stewart Living magazine. in the doctor's office and (OMG) there was a photo of the muffin and a recipe. My heart jumped with excitement as I started to read....

....but the recipe was awful - awfully written that is. I was pretty crushed, not because I needed more but that this kind of shoddy recipe writing had actually been printed. "How bad?" I hear you asking, gentle reader. Well the ingredient list was incomplete - there were ingredients listed in the body of the recipe - you know the ones you have to stop and go get or worse miss and then you have a mess and not the delicious expertly photographed treat. I find this kind of recipe writing supremely irritating and I was very disappointed in Martha. I had once adored her magazine - just the idea that a dwelling could be so clean, perfectly organized and food so beautifully arranged just blew my mind. I am sure there are a few of you out there who remember some of those stunning issues. Ok, no more nostalgia - back to baking...

This muffin I decided would be perfect for the pastry case and this blog - so I went to work on the recipe.

Here is the recipe I now make every day - those of you who follow me on Instagram saw it last week. It was a bit of a challenge to work out the timing of the egg - five minutes was close to perfect. The yolk finishes cooking as the muffin bakes. Yum....

Now you can make this at home. You can substitute your favorite breakfast meat for the bacon - turkey bacon works too.

Happy Baking!

Colette

Breakfast Muffins

Equipment

Large muffin tin

Scale

Sifter

3 medium sized mixing bowls (2 for mixing, 1 for ice bath)

Spatula

Teaspoons

Paper liners to fit muffin tin

1 saucepan

Optional: #20 scoop, yellow and #16 scoop, blue

Timer

Ingredients

6 eggs **the older the eggs the better they will peel after cooking

9 ounces (255g) All purpose flour

2 Tablespoons, 1 ounces (28g) sugar

1 teaspoon Baking powder

½ teaspoon Baking soda

½ teaspoon fine sea salt

2 eggs (for the batter)

½ cup, 4 ounces, (113g) Vegetable oil (I prefer corn oil for baking)

½ cup, 4 ounces, (113g) Buttermilk or sour cream

¼ cup, 2 ounces (57g) water

1/8 cup, 1 ounce, (28g) chopped green onions

¼ cup, 2 ounces, (57g) crisp bacon chopped fine (about 6-8 slices)

½ cup, 4 ounces, (113g) Parmesan, Asiago or Cheddar cheese

2 ounces extra cheese for a prebake sprinkle

Preheat oven to 350 degrees

1. Place the 6 eggs in the saucepan and cover with water. Bring to a rolling boil. Boil for 5 minutes.

Pour the water off the eggs and dump them into the ice – make sure all the eggs are submerged.

Let chill for several minutes and then peel.

2. Sift together the dry ingredients. Set aside.

3. Combine the eggs, oil, buttermilk or sour cream and water.

4. Add the dry ingredients to the wet ingredients, try to use as few strokes as possible, 15-20 maximum.

5. Add the green onions, bacon and cheese.

6. Using the larger scoop or a large spoon, scoop or spoon batter into the lined muffin tin.

7. Place an egg, larger side down in each muffin cavity.

8. Using the smaller scoop or less of a spoonful on top of the egg, covering it completely.

9. Sprinkle tops of muffins with the additional cheese.

10. Start checking in 22 minutes, (mine took 25 but every oven is different). A skewer inserted in the center should come out clean.

11. Let cool for a few minutes in the tin. Serve warm and enjoy!

12. Leftover muffins should be kept well wrapped in the refrigerator.

This is a delicious old fashioned cake and an old fashioned photo - I pulled out my mother's wedding china for this shot.

Tango Apple Cake with Caramel Icing

September 05, 2016

Hello Bakers,

It is hard to believe it is September! I have been working so much developing the pastry case at work and teaching that I hadn't even noticed. It was the display of apples at Whole Foods DTLA that made me realize that Summer was over.

And now it is Labor Day weekend (#grateful) and I have a chance to write this post and connect with you.

Today's recipe is Tango Apple Cake. This is an easy one to put together. Bakers, I know that you are busy and that a great effortless recipe might be more appealing then a showstopper recipe at this point.

Not that I don't love a good showstopper, multi components, stand on your head recipe but let's save those for the holidays when we all have a bit more time.

This cake is really yummy and I wish you smell how great the kitchen smells after baking this. The caramel icing is a bit old fashioned (it is made on the stove) and so delicious. It has coffee in the recipe (which adds richness and depth but not strong coffee flavor).

I used Tango apples because they are a variety that I have not used before - I used two in the cake and made applesauce with the rest, yes that was yummy. The tango is a nice all purpose apple - good for eating out of hand too. You can also use granny smith, golden delicious, gala and macintosh.
Fuji and Red delicious I tend to avoid for baking they are a better eating apple or served raw in a salad.

Please try this out and let me know what you think. I am so happy to finally send you a new recipe. I promise to send more soon.

Let me know if you have questions.

Happy Baking!

Colette

Apple Cake with Caramel Icing

Equipment:

Stand or Hand Held Mixer

Sifter

Spatula

Grater

9” Cake pan – SPS spray (or brush with pan spread) parchment paper circle, spray or brush with spread

ingredients

4 ounces (113g) unsalted butter, cubed and slightly softened

7 ounces (198g) sugar

1 teaspoon vanilla

2 eggs

6.75 ounces (191g) All purpose flour

1/2 teaspoon fine sea salt

2 teaspoons Dutch process cocoa

½ teaspoon baking soda

½ teaspoon cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

4 ounces cold coffee

2 apples, peeled and grated.

4 ounces (113g) toasted, chopped walnuts

1. Sift together the flour, cocoa, baking soda, salt, cinnamon and nutmeg set aside.

2. In the mixer fitted with the paddle attachment, cream the butter, sugar and vanilla until light and fluffy – about 6-8 minutes at medium speed.

3. Add the eggs mixing on low speed for 20 seconds and then medium speed for 25 seconds until the eggs are well combined and the mixture looks dull.

4. Next add 1/3rd of the sifted dry ingredients, mix on low speed just until combined. Add half the coffee then another 1/3rd of the dry ingredients, finish with the remaining coffee and dry ingredients.

5. Fold in the apples and walnuts on low speed just until combined.

6. Spread batter in prepared pan.

7. Bake at 350. Check in 30 minutes. The cake is done when a skewer inserted in the center comes out clean. My cake took about 42 minutes - after the 30 minute intital check, I continued baking in 6 minute intervals, turning the oven down to 325 to prevent over browning.

Finished baking - note how it should pull away slightly from the edge of the cake pan.

8. Let cool on a rack.

When the cake is cool, prepare the Caramel icing

Caramel icing

Equipment:

Medium saucepan

Whisk

Heatproof spatula

Ingredients

2 ounces (57g) butter

3.75 ounces (106g) brown sugar

2 Tablespoons (30g)milk

6 ounces (170g) sifted powdered sugar

1 teaspoon vanilla extract or vanilla bean paste.(I used Amoretti vanilla bean paste) regular vanilla extract is fine too.

1. Melt butter in the saucepan, add brown sugar and cook over medium heat, stirring for 2 minutes.

Butter and brown sugar - cook two minutes on medium/low heat

2. Add milk and bring to a boil, remove from heat.

Milk has been added and it does thin out.

3. Add sifted powdered sugar and whisk until smooth and creamy.

Adding the powdered sugar is scary at first but just keep whisking.

4. Add vanilla.

Thin with milk if necessary. Because of the cornstarch in the powdered sugar, the icing may develop a crust to prevent this make sure to keep it covered and rewhisk befoe using.

Let cool slightly before icing the cake.

Finishing:

Cake and Icing ready to go. notice the parchment strips tucked under the cake (about 1" from the edge) to protect the serving plate.

Spread icing on cake with an offset spatula - this is simple decorating and should be done quickly.

"420" Bars - My Best Selling Bar Cookie

July 23, 2016

Hello Bakers,

These past few weeks have been so busy. At work we recently acquired a pastry case and it is my job to fill it. The pastry case is part of the school cafe. It has to be set up by 7:00 AM - which means I am in the kitchen at 5:00. It takes about a half hour for my oven to heat up so being late is not an option - I have to start loading it by 5:40 or the pastries will not be out on time.

Having a case is exciting. It is a fair amount of responsibility and a daily place to showcase work. By the end of the day it is empty or almost empty and the next day I have to start all over - well almost.

I do have some things made ahead - all professional bakers do or else we would never be able to keep up and would most likely run screaming into the woods. This actually happened to one of my baking instructors at school - in a future post I will recount that tale..

Having a pastry case is a daily testament to the old saying "if you build they will come". Each day more product sells...and then I have to increase production, be more creative and work faster. It's exhausting and exhilarating at the same time. I wish this was all I was doing but I am also teaching a full load so it is a little tiring but I am just trying to push through. I am grateful for my student's help.

The first week I was cautious and getting up speed, By the second week I was faster and able to add more desserts, this week is the third week and we will see what happens.

One item sells better then any other (so far) and that is the quick and easy "420" bars. Our cafe manager named them as I am told they are the perfect sweet treat when an attack of the munchies hits.

These also are quick to make if you need a a quick bake sale or classroom treat. Might be better to call them "Magic Bars" in those instances.

As the weeks go on I will be adding more and more to the case - I will share my most popular recipes with you, my bakers, right here on the blog.

Happy Baking!

Colette

And finally the recipe for "420" Bars...

Yield: 15 large bars

24 small bars

Equipment:

2 1/2 sheet pans

Medium bowl

Microwave or saucepan for melting butter

Plastic wrap

Parchment paper

2 tablespoons melted or softened butter for greasing the pan.

If you have “pan spread”** on hand you can use that. Recipe is right below.

Pan Spread

An easy do it yourself pan spread that is better for your baking and the environment.

Small saucepan

Whisk

1 stick, 4 ounces, 113g unsalted butter or vegetable shortening

2 Tablespoons, 1 ounce, (28g) unbleached all purpose flour

In a small saucepan, melt the butter or shortening over medium heat.

Turn off heat, add flour and whisk until smooth.

Pan spread made with butter lasts for two weeks in the refrigerator, made with vegetable shortening lasts six months in the refrigerator.

How to use: Brush on pans whenever the recipe calls for spray.

Back to the bars....

Ingredients:

10 ounces graham cracker crumbs

8 ounces melted butter

8 ounces toasted and chopped pecans – you could also use walnuts or macadamia nuts

12 ounces chocolate chips

6 ounces butterscotch chips

6 ounces white chocolate chips

2 cans (15 ounces) sweetened condensed milk

1. Preheat the oven to 350 degrees.

2. Prepare your pan by lightly greasing the sides and bottom with melted butter or brushing with

Pan spread. Line the pan with parchment paper cut to allow a 1” overhang above the lip of the pan.

3. Combine the graham cracker crumbs and butter in the bowl and stir until the crumbs are moistened.

4. Dump the crumbs and butter in the pan and distribute evenly in a thin layer.

5. In order to get a nice packed crust cover the crumbs with plastic wrap and press another sheet pan on top of the plastic. Remove pan and plastic wrap.