A Very Matcha Birthday

My brother in-law's birthday is in a few days, and I really wanted to make something really tasty for him this weekend while he and his girlfriend are visiting with us. See, my brother in-law is one of those freakishly smart people: he spent the last eight years teaching himself Japanese, and has gotten to the point where he could test out of his first three years of college. Yeah, you could say I'm a wee bit intimidated by his giant brain.

I really like his new girlfriend, she is such a sweetheart, and she makes him so happy. So, I decided to ask her to help me in making his birthday cupcakes. I wanted to make something Asian-inspired, and I had been eyeing these delicious-looking Matcha Green Tea Cupcakes on Chockylit's blog, Cupcake Bakeshop (http://cupcakeblog.com/index.php/2007/01/green-tea-bubble-cream-filled-cupcakes-with-green-tea-cream-cheese-frosting/), for the last year. I had the recipe printed off and lurking in my cupboard for far too long, it was time to put these bad boys to the test.

And OH. MY. GOODNESS. These were by far my best cupcakes to date. The cake is soft and pillowy, and the matcha cream cheese frosting is totally irresistable, I wanted to squeeze the frosting bag directly into my mouth, like a Whip-It. I remained ladylike, and chose to squeeze the frosting onto my finger "by accident", then devoured it like a beast.

My frosting turned out paler green than on Chockylit's webpage, but that may be because my matcha powder was from a pre-made drink packet, not a large tin or anything. And I had to keep adding powdered sugar in order to get the frosting to stiffen enough to pipe. Here's the recipe:

Cupcakes~28 regular cupcakes / 350 degree oven
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla
1. Beat butter on high until soft, about 30 seconds. 2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. 3. Add eggs one at a time, beat for 30 seconds between each. 4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine. 5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes). 6. Bake for 22-25 minutes until a cake tester comes out clean.

Green Tea Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar (I actually used about 5 cups in total)
1 tablespoon matcha green tea powder (I used two tbsps)
1 teaspoon vanilla
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours 2. Sift powdered sugar into a bowl or onto parchment 3. Beat butter and cheese at medium speed until creamy. 4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined. 5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Frost and decorate as desired.

I topped the birthday boy's cupcake with a senbei cookie (little tiny fortune cookie with a ginger sugar coating). He LOVED them. These went over way better than I was expecting. It would be in my best interest to commit this recipe to memory, because I have a feeling I will definitely be using it again.

~Mehgan~

On, No! I'm Late!

Whoa! I totally forgot to do my Daring Bakers post this month!! I've been so crazy-insane-busy this week, that it totally slipped my mind. Which is nuts, because I so enjoyed this challenge, as it was Dorie Greenspan's Perfect Party Cake, and it definitely turned out to be so!

I decided to make this cake with the help of my mother and sister for an Easter Egg Hunt we were to attend on Easter Sunday. I had no idea how many people were going to be there, but I should have known by the sheer amount of how many eggs were involved (a whopping 12,000! Plastic, of course, not the real thing, that would be pure madness!). I should have made 2 or 3 cakes, instead of just the one, because this baby went over so well!

Here's the recipe:

For the Cake

2 1/4 cups cake flour

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)

4 large egg whites

1 ½ cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature

½ teaspoon pure lemon extract

For the Buttercream (this is the BEST buttercream I've ever had!)

1 cup sugar

4 large egg whites

3 sticks (12 ounces) unsalted butter, at room temperature

¼ cup fresh lemon juice (from 2 large lemons)-I used Meyer lemons

1 teaspoon pure vanilla extract

For Finishing

2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable

About 1 ½ cups sweetened shredded coconut

Getting Ready

Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake

Sift together the flour, baking powder and salt.Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.

Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake

Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

Serving

The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

I wasn't able to make as many layers as I wanted to, because my cakes didn't rise as much as they should have (I didn't get the memo to use 2 1/4 cups flour, vice 2 1/2 cups flour, until after I had made my cake. However, instead of the raspberry filling, I mixed some pineapple with some whipped cream for nice tropical kick to add to the coconut. I just loved how springy (both physically and metaphorically with the season) and light the cake was, and the buttercream was to-die-for. Seriously, you must make this cake NOW, for whatever excuse you can come up with. Nah, scratch that, you never need an excuse for cake!!

I so enjoyed this challenge, and am eagerly looking forward to April's challenge, it's going to be so fabulous, you have no idea!! Mmmm.... I want more cake now!!

~Mehgan~

Royal Foodie Joust: You Put the Lime in the Coconut...

Wow, I haven't participated in a Royal Foodie Joust in a looooooooong time! Jenn, the Leftover Queen, hosts the Royal Foodie Joust every month over at the Leftover Queen Forum, and I have just not had the time or inspiration to participate these last few months. However, seeing as how Valli won last month's Joust (congrats!) and chose lime, coconut and "something from the sea" for this month's Joust ingredients, I figured I just had to participate. Those are, like, my three favorite ingredients!! I was so excited upon reading his choices!

I tossed around a few ideas and came to the conclusion that I'd do something traditional, yet put a non-traditional "Mehgan" spin on it. So, here's my entry:

Coconut & Lime Crusted Tilapia with a Lime Tartar Mustard Sauce-

Ingredients:

-3/4 cup vegetable oil (more or less, depending on the size of your pan)
-2 tilapia fillets
-1/4 cup shredded coconut
-1/2 cup flour
-1/4 cup coconut milk
-1 large egg
-juice of one lime
-1 tsp Herbs de Provence (I got this in my BBM package!!)
-1/2 tsp garlic salt
-1/2 tsp cracked pepper
-1/4 cup tartar sauce
-2 tsp dijon mustard
-spritz of lime

Instructions: Place oil in a small pan over low heat. On a plate (I just use a regular dinner plate), use a fork to mix together the coconut, flour, and spices. In a small bowl, stir the coconut milk, egg and juice of one lime together. Carefully dip the tilapia fillets in the egg mixture, being sure to coat all sides evenly. Then, coat the fillets with the coconut & flour mixture, and place the fillets in the heated oil. Cook over low heat until both sides of the tilapia fillets are golden brown. While those are cooking, mix together the tartar sauce, mustard and a bit more lime juice. Once the fillets are done, plate them and put a small portion of the sauce on top. Garnish with a slice of lime.

I was so not prepared for how good this turned out. The whole recipe was in my head, so it's amazing to me that this meal actually came to fruition, and in such a successful way! I served it with some sauteed zucchini and squash (used a little lime juice in there, as well), and some Trader Joe's Harvest Blend quinoa, sunflower seeds and rice. My husband LOVED it! We both cleaned out plates, it was so good. The coconut flavor was present, but not overpowering, and the sauce just added to the flavor without masking every other flavor. I am so glad that I picked up a couple extra tilapia fillets at the store today when I was grocery shopping, because I am having so much fun experimenting!!

Good luck to everyone participating in the Joust this month! This was a fun one!

~Mehgan~

White Girl Teriyaki

Yep, that's what I'm calling it. The hard thing about being a "mix breed" or "Heinz 57" is that you don't really have a culture. All the food that you learn how to cook growing up is from another culture (well, for the most part). Spaghetti. Tacos. Lasagna. Nothing really felt like it was passed down from generations long ago. I never got to say, "Oh, this is my great, great grandmother's recipe from France." Everything I learned how to cook was either adapted from a cookbook, or made up by combining Top Ramen and a can of chili (yes, that means that we were on Welfare....).

Anyway, since living in Seattle, I've been surrounded by Asian culture. The city I live in, Federal Way, has a very high Asian population. I have within walking distance: four different Chinese retaurants, two Vietnamese Pho restaurants, three Thai restaurants, a Japanese $1.50 store and an Asian supermarket. So, I've been really trying to learn how to incorporate these recipes into my mealtime regimen, but they always come out tasting... like a white girl made it. Not that it doesn't taste good, it's not like I sabotage my meals, they just don't taste as authentic as they could be.

I blame the fact that I don't have access to the freshest veggies. And I'm stickin' to it (well, for now at least... till the farmer's market starts running next month... then I'll have no excuse!!). I do have quite a few Asian friends who have been trying to help me out, so at least I've got them!!

I went to Trader Joe's recently (LOVE Trader Joe's) and picked up some of their $2.99 stir-fry veggies, and thought I'd give them a try. They looked quick and simple, so I figured "what the hell?" And am SO glad I did!

I made up some chicken teriyaki, that I think turned out pretty good! I'll post the recipe, but you might want to change it up a bit to suit your personal tastes.

Mehgan's White Girl Teriyaki

Ingredients:
-1 lb boneless, skinless chicken breast, cut into bite-sized chunks
-1 package of Trader Joe's stir-fry vegetables
-1/4 cup teriyaki sauce
-3 tbsp soy sauce
-1 tbsp Aloha Shoyu sauce
-1/2 tsp ginger
-2 cloves minced garlic

Instructions: Preheat oven to 375F. Line a baking dish with aluminum foil (this will help with an easy cleanup later!). Combine chicken, sauces, ginger and garlic in a small bowl, then pour that into the baking dish. Bake in the oven for 35-45 minutes. While that is baking, heat 1 tbsp of olive oil in a saucepan, then pour the stir-fry vegetables into the saucepan. Cook over low heat, covered for 6-10 minutes. Layer the veggies and the chicken over a bed of Jasmine rice, and enjoy! (I should probably mention that I added extra edamame to my veggies for this, since I had some extra lurking in my freezer).

I know it's cheating, but it was soooo good. Especially when followed up by these lovely little ginger snap-like cookies I bought at Daiso the other day.

The gal working there highly recommended them, and I'm glad that I was feeling so open to new foods that day, because these are truly yummy. They're so good that I was half-tempted to dump 'em in a bowl, pour milk over them and dig in! But... I didn't. I'm trying to savor them. I am definitely going to have to stock up on these babies before we move to Alaska in July!!

Don't they look so cute? I got the little strawberry dish from my brother in-law's Japanese girlfriend for Christmas last year, and finally found a good use for them (my blog!).

And this yummy meal was wonderful for my lunch today! I hadn't used my bento box in a while (I've been utterly addicted to PB&J sandwiches for some reason). Yesterday I went to Daiso and picked up these cute little sauce bottles that fit perfectly in my bento box. I also picked up a star onigiri maker, so I could shape my rice into a star. I was definitely the envy of the office today!

I just love that I have more excuses to pack my lunches in my bento box, because it's such a fun and girly way to eat your meals. And I can't believe how cheap the stuff at Daiso is, only $1.50!! I got the most adorable stationary to write to my sister with, OMG, it's so cute.

Stay tuned, folks, I'm on a roll!

~Mehgan~

Randomness and a Contest

Hello everyone! I just felt compelled to blog today, even though I don't really have much to say that's food-related besides the fact that I have a strong urge to bake tonight. Possibly cookies. My co-workers will love that.

Ok, so I know that being a foodie blogger, you don't really get to know me personally, other than "that crazy girl who cooks and procrastinates on her Daring Bakers challenges." LOL, anyway, I will tell you that I am a total geek. I may not look it, but I am certifiably the geekiest person in my circle. Don't believe me? Want me to prove it? Ok, here's one: I have a Lord of the Rings tattoo on my left foot. Not only because I couldn't live without LOTR, but because it's the same tattoo that the cast got while filming the trilogy. Yeah, I got a double whammy on that one. I can recite the LOTR movies verbatim... which is why no one will watch them with me anymore, because I can't help myself from reciting the script while it's playing onscreen.

Which brings me to my next point: I have just discovered Wil Wheaton's blog (http://www.wilwheaton.typepad.com/). When I was 4 years old, I declared to my whole family that I would marry him. I watched "Stand By Me" non-stop for about a year of my life. Gordy was my favorite character, probably because he was so relatable, so "real" to me. When I got a bit older, I read Stephen King's novella "The Body" and all I could do was imagine Wil playing Gordy in my mind. I know he's all grown up now and so am I, but every time I see his face, I rewind back to 1986-88 to when I thought I was the girl for him. Is that weird?

And, last but not least, feelow blogger marye over at Baking Delights is holding a contest to win a cookbook by Dorie Greenspan and a $10 Amazon.com gift card! I figured, hey, why not give it a shot? All I she's asking for is a tagline for her blog, since she desires something punch and pizzazz. So, I'm hoping she likes what I came up with, which is:

"Baking Delights: Good enough to take a bite!!"

I was thinking of maybe saying "byte" instead of bite, so it's a play on words, since her blog is online and stuff, but I didn't want it to sound too... dorky. Anyway, keep your fingers crossed!! And marye, I hope you get just what you're looking for from this contest. Gotta suuport my fellow DBers!!

~Mehgan~

Blogging By Mail: Makes Me the Happiest, Little Sick Girl In The World!

Greetings! I've been so utterly sick lately, that I haven't had a chance to do anything but sleep and cough the last three days. My couch is my new best friend. Which is why I felt such joy when I received a package in the mail, that I was so not expecting!! I hadn't forgotten that I signed up to participate in Stephanie from Dispensing Happiness' Blogging By Mail event, I just wasn't expecting my package so soon! Here's what I found waiting on my doorstep when I woke up from a Nyquil-induced slumber yesterday afternoon (edited the personal info, I didn't know if it would be cool for me to post addresses):

And inside, were two yummy-nummy recipes (her personal favorites that I can't wait to try out once I'm feeling better) and a lovely colorful letter from Tina at Sweet Designs!!

And here's the loot!! She got me two tins of the Republic of Tea in Spiced Gingered Peach and Blackberry Sage (I'm getting ready to boil some water for some tea right now, my throat hurts so bad), a jar of her favorite Her De Providence (oooohhh, can't wait!), a can of cake mist (in my favorite, pink!!), a beautiful jar of Tahitian vanilla beans in sugar that comes with a wonderful story that I feel so blessed to have received, coffee accents that I will most definitely keep at work to sprinkle on... well, everything!, two mini tart tins (so cute!), two frosting tips (score!), the cutest little jar of Stonewall Kitchen Jam in Wild Maine Blueberry that I could literally drink straight from the jar, a beautiful green spatula (how did you know I needed one?), two adorable kitchen towels, and last, but definitely not least, a bar of Vosges Haute Chocolat that I have been dying to try for the last three years since I saw it on a Food Network special on chocolate.

I just can not believe how spoiled I am!! Even though I can't express how happy I am because I am thisclose to losing my voice, I just want to say a big Thank You to Tina at Sweet Designs and Stephanie at the Dispensing Happiness for hosting this wonderful event. And have no fear, I am putting the finishing touches on my package and it will be on its way very soon!

~Mehgan~

Mom's Birthday Cake-That's a Wrap!

Well, people, I've kept you in suspense for a whole week, haven't I? I knew this post would contain a lot of progress photos, and I wanted to get them just right, plus, have a quiet sit-down where I could write this all out and not be distracted. Well, the time has come. The hubby is asleep. The dog is outside in the morning sun. And I am here, quietly pounding on the keyboard (and hungry, might I add, since I haven't had breakfast yet).

So, without further adieu, here are the step-by-step photos from my mama's birthday cake. After the whole doubling-the-recipe-which-was-already-doubled fiasco, I got my kitchen under control enough to cut my cakes into semi-stackable slabs, chop up the chocolate for my ganache, throw some boiling hot heavy cream onto the chocolate to melt it, then put the first layer of ganache on the bottom cake layer. I carefully put the top layer on and snapped this photo:

Let me pause here to say that my husband and I were watching "Saw IV" while I was assembling these. Not a very positive cake-making atmosphere, but I was running out of time as my mother's birthday party was in less than 20 hours.

After making sure the top layer had adhered nicely, and doing a bit of damage control with toothpicks, I poured some more ganache on top of the entire cake. Initially, I was going to try and keep the ganache from touching the cake circle, but that was impossible, so I went with a more drippy look. It turned out nicely, sort of following the scalloped edges of the cake circle, which I found to be kind of ironic.

Here is one of the cakes ready to go in its very own cake box. I came prepared!! There were two cakes total, but I figured I'd just photograph one so you could get as much detail as possible. I love how shiny the ganache looked, and it didn't lose any of its lustre prior to the party, so it was equally impressive coming out of the box as going in. I used real flowers, rather than artificial or pastillage flowers, which I think gave them more of a Spring-like feeling. I sent my sister a sneak peak via camera phone, and she replied with "Very pretty!". When I showed them to my brother, he said they looked pro! I was very flattered, to say the least.

At the party, everyone was so looking forward to digging into the cakes. I probably should have warned them that they would need a glass of milk, since the birthday girl wanted a chocolate-chocolate-chocolate cake for her birthday. While some complained of it being "too chocolatey", it still went over well, and my mom informed me that people at her work were still raving about it during this last week.

And here's my slice of the cake. Nice and soft, with a rich ganache filling. It was the perfect ending to the wonderful meal I had at the Black Forest Steakhouse in Everson, WA. While spendy, the food is worth every last penny. So delicious. I had to keep myself from gobbling down my meal, so I'd have room for dessert! The food there is very top-notch, I highly recommend it if you're in the area.

And, my mom was not the only birthday girl we celebrated on Saturday! My niece was also having her 3rd birthday earlier in the day.

We went to Jungle Playland in Mt. Vernon, and the kids had a blast. Here she is, ready to blow out her big-girl candles. She's growing up so fast! (And no, I did not make that cake! LOL!)

Well, folks, you came, you saw, you got hungry with me. It's a new weekend, with new adventures. Only three weeks till Spring! Let's go have some fun!

~Mehgan~

No Bread Here!

Unfortunately, I was unable to participate in this month's Daring Bakers challenge. I was SO looking forward to really sinking my teeth into Julia Child's recipe for French bread, however, my weekends this month were solely devoted to remodeling our house (to get it ready to rent in July) and making my mom's birthday cake for her 50th birthday. I was so disappointed, but check out the other Daring Bakers' results (in the blogroll), a lot of them are quite beautiful.

And welcome to all the new members to the Daring Bakers! We're growing SO FAST!!

~Mehgan~

P.S. I promise to post mom's cake this weekend. I was having uploading issues this week, that's why you haven't seen them yet.

Mom's Birthday Cake- Take #2

Hello, ladies and gents! So, I've decided to go with Jenn's recipe from ...and the eggs, it just looks so yummy and irresistable! (recipe: http://www.andtheeggs.net/2008/01/old-fashioned-chocolate-layer-cake.html) I was in a bit of a rush yesterday when I started pulling out the ingredients for this, and didn't realize that the recipe makes two cakes (my intentions were to make two cakes anyway), so I doubled the recipe. That was insane! TONS of batter! But, now that I have four cakes to work with, I'll be able to make two layer cakes that have room to trim if I need to.

Instead of a standard chocolate frosting, my mom special requested a chocolate ganache with edible flowers as decoration (yeah, going to find those today after work). I have naked cakes sitting at home, just waiting to be frosted! I stopped by Michael's yesterday after work and picked up some cake circles and cake boxes to transport them in. Mom's birthday party is going to be held at the Black Forest Steakhouse in Everson, WA, which is just about 2 hours from my house. I'm praying that the interior of my car doesn't get too hot from the sun, because I have a my niece's birthday party earlier that day in Mount Vernon (just over an hour from my house). Craziness! Will post update/progress photos tonight.

How exciting!!
~Mehgan~

Update: It's just after 10pm, and I'm too tired to edit and upload pics right now, sorry! I will tell you that the cakes turned out gorgeous, I even sent my sister a sneak peak via camera phone, and she says they look fab. I used real flowers to decorate, and I think that really made the cakes look finished. And it was such a good idea to get boxes for them, they fit perfectly. After Mom's party tomorrow night, I'll have LOADS of fun pics to show off my "first cake order". Boo yah!

Mom's Birthday Cake- Take #1

Hello people!

My dear Mom's 50th birthday is coming up on the 26th, and I have been put in charge of the cake. We're having a nice intimate dinner with friends and family at this lovely German place called the Black Forest Cafe, which I am so looking forward to. There's stuff on the menu I've never heard of, which I'm always game for!

But, here's the thing: I am panicking. I've never decorated a cake, besides cupcakes that I've just slathered a bit of icing on and called it good. I've only used an icing bag a half dozen times, and I know that with practice I'll be ok.

I'm just worried that I'll work super hard on this cake, only to have people think it looks less fabulous than it looks to me. I'm planning on practicing tons between now and then, so I'm pretty sure I'll be alright in the decorating department.

She says she wants chocolate everything: cake, filling and frosting. Here's where you come in, fellow foodies. I need the yummiest, tastiest, most decadent chocolate cake recipe you can find. This is your challenge.

I will be popping by between now and then to fill in you in on the progress of the birthday cake and to post the final results. I'm so nervous, but really excited!! Thanks everyone!!

Daring Bakers Get Fresh!

Woops, sorry I'm late! My internet was down yesterday, of all days! I was so frustrated! But, it's ok, because now it's back up and working again and you can see how my trials went.

I was actually quite excited when I found out that we'd be making a Lemon Meringue Pie this month. I'm not a huge fan of pie, I think it's more hassle than it's worth, but I was also ready to be proven wrong. And I was!

I've been just dying to use Meyer Lemons, but can't seem to find them anywhere around here. I found some at Top Foods for an amount I won't disclose right now (outrageous is a fitting word), but picked some up anyway, knowing just the thing to use them for. That was justification enough for me.

For the recipe, visit Jen at the Canadian Baker here (http://canadianbaker.blogspot.com/2005/10/lemon-meringue-pie.html).


I was really worried about the lemon curd not setting up, because I'd read horror stories about it, but mine set up just fine. I accidentally left my trusty camera at our friend's house so I wasn't able to take photos until the day after I made it (d'oh!), so the meringue sort of separated and the curd got a little liquidy around the edges of the pie. Other than that, it was perfect. Nice and light and not too sweet. Even the crust stayed crispy, believe it or not. My friend Terry wolfed down a nice slice of it in about .45 seconds flat. I really had to improvise this time around, since I didn't have a lemon juicer, so I just pressed the lemon halves through a strainer, so I guess it's a good thing I chose Meyer Lemons, since they're a bit more tender and forgiving. I also didn't have pie weights or dried beans, so my crust shrank a bit (still tasty though) and I don't have a food processor, so I just used my fingers, which was... odd...

And thank goodness the sun came out to play the weekend I made this, so I could take halfway decent photos this time around. See, folks, there's light at the end of the tunnel! Head over to the Daring Bakers Blogroll to check out the (MANY) other Daring Bakers' LMPs. You won't be disappointed!

Welcome new DBers, and see you at next month's challenge!

~Mehgan~

Cooking For Friends

One of the biggest compliments about being an avid cook/baker is when a friend of yours comes to you asking you to make dessert for 10+ people. This happened to me last weekend, in fact. My friend Diana called me to let me know that we were invited to a potluck at her house on Friday night, and specifically asked that I make dessert. I was at work until 3pm and the party was at 6pm, so I had no idea what to make. I headed to the grocery store on the way home having nothing in particular in mind. All I knew was that these hungry people would need dessert (Yep, I'm in there, too):

As soon as I saw these perfectly ripe mangoes, I knew exactly what to make. Since most of the attendees are Italian, I wanted to incorporate wine into the dessert. So, here's my recipe for Grown-Up Mango Parfait:

Ingredients:

-2 ripe mangoes

-1/4 cup white wine (I actually used Riesling, since it's a dessert wine)

-1 tsp vanilla

-1 pint heavy whipping cream

-1/8 cup finely ground sugar

-10 small decorative cookies

Instructions: Peel and slice mangoes (carefully, they'll be really slippery) into bite-sized pieces. Place in saucepan with wine, cook over low-medium heat for about 45 minutes to an hour. Let cool. Whip the heavy cream with the sugar until it thickens. In a glass (I used martini and margarita glasses) place about two large spoonfuls of the mango mixture, then add a large dollup of the whipped cream. Top it with the decorative cookie (I used heart-shaped butter cookies with milk chocolate on one side and white chocolate drizzled on the other).

These parfaits were so lovely, and a nice accompaniment to the dinner. I didn't want to make something heavy that would take a lot of babysitting, since I knew I would be consuming adult beverages and didn't want to worry about burning it. They went over well, I even caught a few people licking the inside of their glasses.

~Mehgan~

Sincerest Apologies!

Wow, it's been FOREVER since I posted here! So sorry, guys, I've just been so busy lately. Mostly doing this:

Yep, that's yours truly, snowboarding up at 49 Degrees North (near Spokane, WA). It was definitely a good day. We've gone to quite a few different places lately (Mt. Hood, Snoqualmie, Mt. Rainier, etc) and progress have definitely been made. I know this is only my second season, but it's fun to look back at how frustrating my first season was and to see how far I've come.

I figured I'd pop by and say hello and reassure that no, I have not fallen off the planet... yet. We're starting to get into our busy season at work, but I'll do my best to keep on postin'. Oh, and before I forget, we got orders to get reassigned to Kodiak, AK this summer, which is really exciting. I'm not looking forward to paying out the ass for stuff for my baking/cooking, but it'll be alright. Since the hubby talked me into staying in the Coast Guard, I went and traded in my car (2000 Honda Civic LX) for a 2004 Audi A4.

Isn't she a beauty?! We've dubbed her "Innie the Audi", lol. Gotta love it. So, that's pretty much all the news for now, folks. And, like I said, I'll be back in no time with more food fun!

~Mehgan~

I Think I'm Ready For Christmas...

As I mentioned before, my mom as well as my mother in-law both asked me to bake some sweeties for each of our Christmas parties, and bake I did!! I decided to go with a few old favorites, as well as some new recipes I've been dying to try out. I was extremely flattered that they turned to me for dessert, and was quite excited to start baking. So excited that I started baking earlier this week, making each type of sweets per night.

Pictured above you'll see (starting at the top): two different kinds of fudge (milk chocolate and peppermint), pink buttery spritz cookies (from the Betty Crocker cookbook I got as a wedding gift) that I decorated with melted Hershey's Candy Cane Kisses, pumpkin molasses cookies (from Cara's Cravings' blog in the Foodie Blogroll to the left), and lemon crinkle cookies (as per my brother's special request). I've also made two pumpkin pies, and an apple pie with authentic lattice-work that I did myself (so proud!). So, that being said, I think I am officially ready for Christmas to be here. Bring it on! I'll feed ya!!

And, just for fun, and because I so dearly love them, my nephew and niece's Christmas gift:

A five month-old boxer puppy named Merlyn!! Isn't he just absolutely the cutest ever? He looks so much like our dog Cody that when they play together, it's hard to tell when one ends and the other begins! They're instant friends, they love to play and chew on each other's legs. It's almost exhausting watching them play, actually. But, during this busy time of year, whenever I get to feeling a little blue, I just think of puppies and how cute they are, with their wet noses and big paws. And now we have a brand new puppy right here in my family!

My, Yule Look Nice!

NOT! Ok, I know I'm no newbie to cooking, I've been doing since I was practically a fetus, but this Daring Bakers challenge (tradition holiday Yule Log) got me feeling extremely inadequate. And it all comes down to one element: buttercream. I now loathe buttercream, and rue the day I ever have to bake with it again.



The lovely hosts for this month's challenge are also the founders of the Daring Bakers (http://daringbakersblogroll.blogspot.com/) Ivonne (http://creampuffsinvenice.ca/) and Lis (http://llcskitchen.blogspot.com/). The day I found out about this challenge, I was a bit apprehensive, but confident nonetheless. My husband told me that his mom used to make one every year, so if I felt I needed a bit of assistance, I could call her. Which I did, and it still didn't help.



Everything started out in typical Daring Baker fashion (tons of eggs and butter) and since I had set the entire Saturday aside devoted just to my yule log, I figured I could just take my time and go with the flow. Here's the recipe, in case you would like to try your baking chops at this month's challenge:



Plain Genoise:

-3 large eggs

-3 large egg yolks

-pinch of salt

-¾ cup of sugar

-½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)

-¼ cup cornstarch

-one 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

Instructions: 1. Set a rack in the middle of the oven and preheat to 400 degrees F. 2. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering. 3. Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch). 4. Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.



5. While the eggs are whipping, stir together the flour and cornstarch. 6. Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder. 7. Scrape the batter into the prepared pan and smooth the top. 8. Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly (Note: This step made my entire house smell like a quiche. No joke, it was all eggy smelling). 9. While the cake is baking, begin making the buttercream. 10. Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.



(My genoise has tumors!!)

Coffee Buttercream:

-4 large egg whites

-1 cup sugar

-24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened

-2 tablespoons instant espresso powder

-2 tablespoons rum or brandy



Instructions: 1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. 2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
My buttercream looked narsty, after three attempts, it kept turning out like this. All separated and curdled-looking. I said screw-it, and decorated my yule log with it anyway.


Filling and frosting the log: 1. Run a sharp knife around the edges of the genoise to loosen it from the pan. 2. Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper. 3. Carefully invert your genoise onto a fresh piece of parchment paper. 4. Spread with half the coffee buttercream (or whatever filling you’re using). 5. Use the parchment paper to help you roll the cake into a tight cylinder. 6. Transfer back to the baking sheet and refrigerate for several hours. 7. Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. 8. Position the larger cut piece on each log about 2/3 across the top. 9. Cover the log with the reserved buttercream, making sure to curve around the protruding stump. 10. Streak the buttercream with a fork or decorating comb to resemble bark. 11. Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.

Meringue Mushrooms:

-3 large egg whites, at room temperature

-¼ teaspoon cream of tartar

-½ cup (3-1/2 ounces/105 g.) granulated sugar

-1/3 cup (1-1/3 ounces/40 g.) icing sugar

-Unsweetened cocoa powder for dusting



Instructions: 1. Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks.



(My meringue peaks are so pretty!)

Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended. 2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. (This part was fun!) Dust with cocoa. Reserve the remaining meringue. 3. Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets. 4. Garnish your Yule Log with the mushrooms.


The final product:

So, I know it's not the prettiest yule log out there, but hey, at least I tried!! It's a very rich dessert, and I'm not a big fan of heavy, rich desserts, so I wasn't a big fan of my yule log. Which looked diseased or something. However, I think this may have been a combination of user error and the recipe, because I know my mother in-law's recipe is quite different. I'm just glad I did it and got it over with, instead of chickening out. I'm just looking forward to next month's challenge.

Merry Christmas, Blogosphere!

~Mehgan~

Time For Something New

Do you ever find yourself in a dinner rut? Taco night, spaghetti night, stir fry night, etc etc. Lately, I've been feeling like that. I think it's because of the lack of really yummy fresh produce, since it's no longer summer. I actually cooked one of those Chicken Helper Dinners (gasp!) last week, just for something new. (Note: I regretted it. It was just far too salty and artificial tasting).

It's times like these where I turn to my cookbook shelf. I literally did it Russian Roulette style: I closed my eyes and pointed to a cookbook (my Betty Crocker Newlyweds Cookbook I got as a wedding present). Then, cracked it open and closed my eyes once again and pointed to something near the middle. Thank goodness I didn't end up picking something like bread pudding! Though... bread pudding would have been good too, however, inappropriate for dinner.

Anyways, the lucky dish turned out to be Chicken Cacciatore. Now, I am not Italian, but I figured it would be pretty simple since I had all the neccessary ingredients lurking in my kitchen anyway. So, here's Betty Crocker's Chicken Cacciatore-Mehgan Style:

Ingredients:
-1 lb boneless, skinless chicken breast
-1/2 cup AP flour
-1/4 cup vegetable oil (I actually used olive oil)
-1 medium bell pepper
-1 medium onion
-1 can (14 1/2 oz)diced or stewed tomatoes, undrained
-1 can (8 oz) tomato sauce
-1 cup sliced mushrooms (I nixed these, for I loathe mushrooms)
-1 1/2 tsp chopped fresh or 1/2 tsp dried oregano
-1 tsp chopped fresh or 1/4 tsp dried basil leaves
-1/2 teaspoon salt
-2 cloves of garlic, finely chopped
-mozarella cheese

Directions: Coat chicken with flour. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15-20 minutes or until brown on all sides. Drain excess oil. Cute bell pepper and onions crosswise in half, cut each half into fourths. Stir bell pepper, onions and remianing ingredients (except cheese) into chicken in skillet. Heat to boiling, reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese on top.

Now, I served mine on top of a bed of rice, because I've seen this done before, however, the recipe doesn't call for that. I supposed you could serve it with noodles instead of rice, but whatever you like, it'll still taste yummy. I loved all the fresh flavors in this, and it's definitely a new recipe for me. I love how simple it is, too. It kind of reminds me of chicken parmesan, but stovetop. The hubby liked it as well, he licked his plate clean. :-)

I know the picture doesn't really do it justice, but it was really tasty. And I love those little Santa's in the background. They just look so happy!

~Mehgan~

It Just Wouldn't Be Christmas...

...Without some sweet treats from Mehgan!! You see, my reputation precedes me: both Christmas parties we'll be attending this year have requested that I make and bring along some sweets for desserts. So, I thought for a while about what kinds of stuff I want to make, and have come down to a nice collection of classics. I'll be posting them as I make them, so be ready!!

First up, I've been dying to play around with chocolate, so I decided to make some brownies. Now, in my experience, there are two kinds of brownies in this world: the doughy, cakey kind and the chewy, flaky kind. It was a hard decision, but I went with the doughy, cakey kind and used Nigella Lawson's brownie recipe from How To Be A Domestic Goddess (aka Old Reliable).

Let me take a second to pause here, and give you a little insight into myself a bit. I am a peppermint freak. So, this time of year, I go insane with it (because any other time of year and it would just be...weird). I buy peppermint lotion, body spray, candy canes, peppermint tea, etc etc. My sister even nicknamed me Peppermint Patty (and my niece we've nicknamed Junior Mint). When I saw that Hershey's has a new Candy Cane Kiss, I knew I had to buy a bag... or two... or three.

I love them. They have little bits of crushed up candy canes in them, and they're delicious white chocolate. So delicious. They quickly became an inspiration for the brownies I made last night as a little "warm-up" to my cookie-making extravaganza. Here's my recipe for White Chocolate and Candy Cane Brownies:

Ingredients:

-1 2/3 cups soft unsalted butter
-13 oz bittersweet chocolate
-6 large eggs
-1/2 tbsp vanilla extract
-1/2 tbsp peppermint extract

-1 2/3 cups all-purpose flour
-1 tsp salt

-20 to 25 Hershey's Candy Cane Kisses (without wrappers)

Directions: Preheat oven to 350F. Line or grease 13" x 9" x 2 1/2" pan (sides also). Melt butter and chocolate together (I used the bowl over a boiling pot of water method) until smooth and creamy. In a large bowl, beat the eggs with the vanilla, peppermint extract and sugar. In a medium bowl, sift together the flour and salt. Once the chocolate has cooled a bit, beat it into the eggs until smooth, then stir in the flour mixture. Pour the batter into the prepared pan. In a microwavable bowl, melt the Kisses (I heated them in the microwave for 30 seconds, then stirred them, and heated them for another 30 seconds). Drizzle the melted Kisses on top of the brownie batter in lines. Take a toothpick and carefully drag it up and down the lines to create a cool web effect. Place the brownies on the center rack of the oven and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.

These brownies went over really well at work, everybody (including the cleaning guy) absolutely loved them. At first, when people bit into them, they didn't know what that new flavor was, but when I told them it was peppermint, they were able to nail down what it was they were eating. I'm so glad they liked them, and they were so much fun to make. I had forgotten how much I love working with chocolate. It's just such a wonderful substance, and makes my house smell divine.

And while I'm getting exceedingly sick of taking pictures without any sunlight, it is fun taking pictures in front of our Christmas tree! Merry Christmas, everyone!

~Mehgan~

Perfect for a Cold Fall Day

You know those really rainy and cold days in Seattle that just make you want to stay at home and have some soup by the fire? Well, recently, my husband and I had one of those days. It was cold. It was gloomy. And it was raining. To top it all off, we had to haul two truckloads of firewood that we had just purchased. Now, I don't normally participate in such... "manly" endeavors, but alas, there was no one else to help the dear hubby in this one. So, in between loads of firewood, I threw this together in the crock pot so we'd have something tasty for dinner when we finished up.

Beef Stew (or, Soup, if you prefer):

Ingredients:
-1 lb stew beef, cut into bite sized portions
-3 to 4 medium white or red potatoes, chopped
-1 whole onion, chopped
-3 cloves of garlic, finely chopped
-3 to 4 stalks of celery, chopped
-3 handfuls of baby carrots (you can chop them if you like, but they're good whole, too)
-3 cans of beef broth
-salt and pepper

Instructions: Place the potatoes, onion, garlic, celery and baby carrots in the crock pot along with the broth. (I turned my crock pot to cook at the 4-hour rate). Let these stew for about an hour. While those are going, salt and pepper the stew beef (you can pan-sear these in a little butter to lock in the flavor). After the veggies have cooked for about an hour and the broth is nice and hot, add the stew beef. Cover and let stew for another 3 1/2 to 4 hours, being careful not to mess with it too much, or you'll extend the cooking time. When the potatoes are tender, it should be done. If the broth isn't thick enough for your liking, you can add a spoonful or two of flour and that should thicken it up a bit.

I love this recipe, because 1) It's so simple, and 2) There's always tons of leftovers to take for lunch the next few days. It's hearty, it's hot, and so tasty. I love to make a nice loaf of homemade bread to go with it, too. If you asked my husband, he'd probably tell you I make this too much (almost twice a month), but I love it, so he's just going to have to deal with it. :-)

This was actually one of the first recipes I tried when we first got married and received the crock pot as one of our wedding gifts. I was trying to replicate my mom's beef stew (that'll never happen), but I think I got pretty close. There's a lot of room for variation, I've heard people like to add stewed tomatoes, or capers, or even leeks and mushrooms (gag, I hate mushrooms). So, the next chance you get, play around with the recipe and let me know what you come up with. I'm always interested in new stuff.

~Mehgan~

Bad Daring Baker!

It's only my third challenge since becoming a Daring Baker, and I already had to bow out! I feel so ashamed! This month completely flew by, with Thanksgiving and my husband's birthday all rolled into one, I just got so caught up. I know I cooked this month, obviously, since I'm not starving to death over here, but seriously...where has the time gone?! I only posted once this month, that's insane! I promise, I'll try a lot harder in December. If you want to check out what the other faithful Daring Bakers were up to this November, head on over to the Daring Bakers blogroll (yes, there are A LOT of us now!) and see how well their tender potato bread turned out. Here's the link: http://daringbakersblogroll.blogspot.com/

~Mehgan~

Baking Buddies

For the past five years, my sister and her family have lived in Texas (which is about 2,000 miles from us and everyone else in our family) due to her husband being in the Air Force. Every year or so, my brother in-law would get sent overseas (Iraq, mostly), and rather than waiting around in Texas for him, especially during the holidays, we'd have my sister and the kids come stay with us in our spare room. We love having them stay with us, and it's so awesome watching them grow up. My husband and I got really close with her kids, and it almost feels like they're our kids every now and then.

Well, in October, my brother in-law got transfered to a base about 45 minutes from our house. We were so stoked to have them living nearby, that we immediately volunteered to babysit as much as possible (we understand how important it is to remain close in a marriage, so we try to give them as many opportunities as they can to go out on a date). Recently, while we were babysitting, I was preparing some goodies for a bake auction we had at work to raise money for our annual Holiday party in December, so I decided to enlist the aid of my two little helpers in this mission. They absolutely loved getting to help me in the kitchen (which is the one room in the house I can most often be found), and they especially loved the end result (getting to eat them). I decided to make Iced Pumpkin Cookies, because I knew that with it being November, these would sell like hotcakes (and they did!!).

I have never made these before, but will definitely be making them again and again this holiday season. They're small, so you don't feel terribly guilty for eating one (or two... or three...) and they are packed with pumpkin-spicey goodness. Here's the recipe:

Iced Pumpkin Cookies (courtesy Allrecipes.com)

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Instructions: Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

I'll be sure to post lots more photos of treats the kiddos help me with in the future. I have a feeling there will be a lot of them!

~Mehgan~