101 Sweet Pastry

Everything Sweet

December 19, 2014
by dorianoconnell
1 Comment

Cookie Swap at the Brinton Lodge

 

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Thanks to everyone that showed up to the first Cookie Swap at the Brinton Lodge.  Over 25 people showed up and it was a huge success. Thanks you to all that made this event possible. We raised over $160 at the raffle to help out a women with Ovarian Cancer.  There are a few recipes from the Cookie Swap from last night down below. If there is a certain recipe you are looking for just Email me! Happy Holidays!

Cranberry Ginger Drop Cookies from Food.com

Egg Nog Recipe from Paula Deen

Chocolate Truffle Video

 

Homemade Vanilla Marshmallows

Ingredients:
3/4 oz gelatin (knox found in the baking aisle)
1/2c. cold water
2 c. granulated sugar
2/3c. light corn syrup
1/4 c. water
1/4tsp salt
1/4 ea. vanilla bean seeds or 1 tsp vanilla extract

Method:
1.)Slowly mix in the gelatin powder into the cold water in a mixing bowl. Make sure not to dump it all in because lumps will form which will not break up. Let sit for 10 minutes.

2.)While the gelatin is blooming (pastry term so basically the gelatin is soaking) combine the sugar, corn syrup, 1/4c. water in a small saucepan. Bring to a rapid bowl and boil until 234F or soft ball stage.

3.)Pour the boiling sugar syrup into the gelatin at high speed with whisk attachment then add salt. Beat on high for 10-12 minutes.
**The mixture will be clear for the first 2 minutes then begin to get stiffer and white in color.**

4.)Prepare a 9X9 baking pan lined with plastic wrap that has been sprayed with oil to prevent the marshmallows from making a sticky mess.

5.)Add the vanilla bean seeds and mix.
6.)Grease your hands with oil and then remove the marshmallow from the mixer bowl with an oiled spatula. Spread even into the prepared pan. Cover with an oiled piece of plastic wrap.

7.)Let sit overnight or at least 2 hours. Cut and toss in powdered sugar and cornstarch.

See a blog post on how marshmallows are made

 
Vanilla Meringue

Ingredients:
2 oz Egg Whites
2 oz Granulated Sugar
2 oz Confectioners’ Sugar

Method:
1.)Put the whites into the kitchenAid mixing bowl with the whisk attachment. This is a perfect amount for the kitchenAid. Make sure the bowl is clean and the whites do not have any goldfish(aka any pieces of yolks). Meringues worst enemy is FAT!!! If the meringue comes in contact it will not whip up properly.
2.)Once the whites begin to get frothy slowly sprinkle in the granulated sugar. Trying not to get the sugar on the sides. Scrape and whip until stiff peaks form.
3.)Add the confectioners’ sugar. You can just dump it all in at once just be careful when you turn on the mixer that the whole kitchen is not covered in beautiful white confectioners’ sugar
4.)Keep whipping until stiff peaks form. It may take at least five minutes.
6.)Fill your piping bag and then start piping I used tip number #828 Ateco but you can also just spoon meringue on your parchment.
8.)Bake for 2 hours in a 200F oven. If the meringue crack while int the oven that usually means the oven was too hot every oven is different. The meringues should be crisp and dry.  Once cool keep in an airtight container.

Watch a Youtube Video on how to make meringues

Double Chocolate Brownies

Ingredients:
11/4 c. All Purpose Flour
1 tsp Salt
2 Tbsp Dark Unsweetened Cocoa powder
11 oz Dark Chocolate
1 c. Unsalted Butter
11/2c. Granulated Sugar
1/2c. Light Brown Sugar
5 ea. Eggs
2tsp Vanilla Extract

Method:
Preheat oven to 350F

1.)Butter a 9X13 pan and line with parchment.

2.)Combine the flour, salt, and cocoa powder whisk together.

3.)Melt the butter and chocolate over a double boiler. 

4.)Add both the sugars to the chocolate mixture.

5.)Remove from heat and add the eggs. Do not over mix then the brownies will become cakey.

6.)Add the Vanilla and then fold in the dry ingredients.

7.)Pour into prepared pan and spread

Bake for 30 minutes until the tooth pick comes out clean.
I
See how the brownies are made

Chocolate Walnut Fudge

Ingredients:
3 oz Unsweetened Chocolate
1/4c. Butter
16 oz of Powdered Sugar
1/4c. Evaporated Milk
1/2c. Walnuts, Chopped (optional)
1 tsp Vanilla Extract
1/8tsp Salt

Method:
1.)Melt the chocolate and butter in a double boiler.

2.)Remove from heat and add the powdered sugar and milk. Stir until well blended. 

3.)Add the Walnuts, Vanilla, and Salt mix well.

4.)Press mixture into a buttered 8X8″ pan. 

5.)Chill and cut.

 Walnut Currant Rugelach

These are my all time favourite cookies. Oh, the memories.

Ingredients:
11/2c. Walnuts, finely chopped
3/4c. Currants
3/4c. Light brown sugar
6 Tbsp Granulated sugar
11/2tsp Cinnamon
33/4 c. All-Purpose Flour
1/8tsp Salt
11/2 c. Cold Unsalted Butter
12 oz Cream Cheese, cold

To make the filling:
Combine the walnuts,currants,brown sugar,half the granulated sugar, and cinnamon. Set aside.

To make the dough:
Combine the other half of sugar, salt, and all-purpose flour and mix. Add the ½” cubed butter and mix until the mixture resembles butter the size of peas. Add the ½” cubed cream cheese into the mix. Mix for 30-60 secs. DO NOT OVER MIX! Take out of the mixer and knead until combined. There should be streaks of cream cheese. Shape into three balls and wrap in plastic. Put in fridge for 60 minutes to rest.

Pull out one ball out of the fridge. Roll the ball of dough with some flour into a 9” circle. Roll until the circle is 1/4” thick. Sprinkle a third of the cinnamon walnut currant mixture onto each circle. Press the filling lightly into the dough to ensure it sticks. Cut the circle into 12 wedges. First cut the circle into quarters, then each quarter into thirds. Roll up each wedge starting with the wide edge. The end result should look similar to a croissant. Place onto a baking tray lined with parchment paper. Chill for 30 minutes.

Preheat oven to 350F.

Make eggwash: Take one egg and whisk until smooth then brush on top of each cookie.

Bake for 15-20 minutes, until lightly browned. Transfer to a wire rack to cool.

If I’m making these cookies for kids sometimes I switch out the currants and walnuts with 2 cups of chocolate chips.

 Happy Baking! We wish you a Happy Holidays! Love, Juni and I

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August 21, 2014
by dorianoconnell
0 comments

How to line a tart shell

Everyone is always amazed that it take me barely anytime at all to line a tart pan. So, I am going to share a few tricks of the trade.

1.Prepare your dough 2 hours or overnight before see recipe below. Pull the dough out of the refrigerator to soften and no more than 5 minutes. Make sure to butter your pan so the crust does not stick once baked.DSC_00012.  It is very important your dough had time to rest at least two hours but it is better overnight. Allowing it to rest prevents the dough from shrinking while in the oven. Lightly flour your surface and begin to roll. Make sure to constantly move the dough around to make sure it does not stick. And also flipping the dough over. Flour only if necessary if you add too much flour the dough will become dry.  Roll out to 1/4″ thick and keeping it round.DSC_00023.  Using a pizza pan or a plate cut larger than the pan you are using. Make sure to calculate for the sides and a little extra.DSC_0006 4.  If you end up having too much dough around the sides just cut with scissors once the dough is lined in your tart shell. If you do not have enough you are screwed! Then most likely you will end up with an ugly tart. For best results allow your circle to rest in the refrigerator again for 1 hour. But I know everyone is in a hurry so go ahead and begin lining your tart shell.DSC_00075. Fold the circle in half and press into the tart pan. If the dough is too soft put back in the fridge before continuing for about 10 minutes. Fold over the top edge to create a rim. Make sure the dough is pressed all the way in the corners to ensure the dough does not settle.DSC_00166.Watch this short video of how I lined the tart shell


  7.  Put the finish tart shell in the fridge to firm up. Preheat your oven 350F. Then place parchment or foil in your tart shell then fill with beans, pie weight or rice. If the dough is not firm the weights will leave marks in your tart shell.DSC_00218. Bake for 20 minutes with weights then remove and bake the rest of the way. If the center begins to puff up poke with a knife. Depending on your recipe you may need to bake it completely or par bake. Do not over-bake. Are you putting a filling in then baking it again? If so just bake until the crust sets and the bottom is lightly baked.DSC_0025

 

Tart or Pie Dough
Yields 2
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Ingredients
  1. 21/2 cups All-Purpose Flour
  2. 3 Tablespoon Cane Sugar
  3. 2 Sticks(1 cup) Unsalted Butter
  4. ½ teaspoon Salt
  5. ¼ cup Cold/Ice Water
  6. 2 each Duck Egg Yolks(can also use chicken eggs)
Instructions
  1. 1.)Combine the flour, sugar, and salt in the mixer with the paddle attachment.
  2. 2.)Add the butter 1/4” pieces and mix until pea size pieces. Do not overmix.
  3. 3.)Add the egg yolks.
  4. 4.)Add the water. Form into two discs, and cover.
  5. 5.)Let rest for 2 hours or best if overnight in the fridge.
  6. 6.)Roll out.
Notes
  1. If you are planning to do a savory tart take out the sugar.
101 Sweet Pastry http://101sweetpastry.com/
 

bowls1

August 14, 2014
by dorianoconnell
0 comments

Finally….getting my life back together

The past eight months have been extremely difficult with being extremely sick due to being pregnant and my father passing away from Pancreatic Cancer. But, my little girl named Juniper is due September 3rd and I am beginning to feel a lot better.  For seven months, I was unable to do anything the smells of the kitchen made me sick. Every couple of days I had to go to the doctors. It was awful but now I am beginning to bake and do art again. Yipee! I just opened my Etsy shops again. Now, I am just waiting for Juniper to arrive. 

Since, I do not have the energy to be on my feet all day I started playing around with clay. I created a Kickstarter Project the Tiny Bowls. Missed the cutoff for the Kickstarter Backer Rewards. Help fund my project and pay through Paypal below.


Kickstarter Backer Rewards




To see the rewards when backing my project click on the following link : Tiny Bowl Project on Kickstarter

Here’s the update: Love the Support! Can we make it to $300? With a little over one day left we have reached over $250 but can we make it to 300? I’ll do a little dance with all my Tiny Bowls on YouTube! It’s a party. Every backer who supports $15 or more gets a free extra bonus of a porcelain spoon,plate,mug, and a bag of sugar cookies. Yummy. That’s a whole entire plate setting.

Help Support my Kickstarter project

Xo,

Dorian

preganant picture

Life is full of risk and challenges but these Tiny Bowls will survive and conquer the world with your help.