Monday, October 31, 2011

And the winner is....

Bernie!

Taking out Teresa's comment (#1), because it is a conflict of interest as she wants me to keep all this great stuff, and taking out my comments, because well, the whole point was to give this stuff away, I entered numbers 2 and 9 into the random number generator at 5:00pm and.....drum roll....The winner is Bernie, #2!

Congratulations, Bernie and thank you so much for taking the time to comment.

Monday, October 24, 2011

What Do You Fear Most in the Sweet Kitchen?

What keeps a lot of people from baking is the science behind baking. Proper measuring, oven temperatures, mixing, tempering, soft peaks, firm peaks and so on. What I want to know is what freaks you out most about the sweet kitchen...baking and pastry and such. Leave a comment stating your fear and just a little bit about it and I will try to answer your questions and assuage your baking fears!
I would like to make the deadline one week from today. By Oct. 31st at 5pm Cali time submit your questions and you will be eligible to win a little prize pack!!
Have fun!

BONUS if you follow the blog! Click the link to follow OriginalCinn and if your comment is randomly chosen and you're a follower you get a bonus bottle of beanilla.com vanilla extract!

Thursday, October 20, 2011

Grown-Up Chocolate Syrup



Every so often I find myself really, I mean really wanting chocolate milk. I don't know, maybe it's the time of year. The time of year when oh so many years ago, I would get off the bus from school and sit down with a PB and J and a glass of chocolate milk...right before homework, during "Power Rangers".
And before I knew any better, when chocolate syrup came all sugary and not at all chocolaty enough, I chugged it, and savored every last drop and smacked my lips in delight. Tonight, I really wanted some chocolate milk because, oh you bet it was one of those days and a stiff drink wouldn't cut it and I made my own chocolate syrup. I could, just because I'm a grown up now, add a little shot of coffee liqueur, or raspberry liqueur, or maybe some whiskey!

Grown-Up Chocolate Syrup        Makes 8oz of syrup

5oz          Milk Chocolate, chopped and melted
1/4 cup    Cocoa Powder
1 1/4 cup Water
2+ tsp      Sugar (You can add more sugar, but I like it a little less sweet. You can also use raw sugar.)
1/2 tsp     Vanilla Extract
pinch        Salt

1.  Bring water to a boil.
2.  Place cocoa powder, sugar and salt in a mixing bowl and add 1/4 cup of boiling water to the dry ingredients and whisk together until smooth.
3.  Add the remaining water, melted chocolate and vanilla extract and continue whisking until smooth.
4. Cool to room temperature.

To make chocolate milk (kind of silly, I know!)
Mix 2 tablespoons of syrup with 4oz. of milk.
**My preference is almond milk, the kind found in the dairy case not in the stuff in the box.

 The syrup will blend better if it is at room temperature, and will keep for a week in the fridge.


Tuesday, October 4, 2011

An Evening of Desserts with OriginalCinn



When I asked my friends if I should do a tasting for OriginalCinn Desserts I got a resounding and overwhelming, “Yes! Do it!” And at the time, I thought, “Well great, yeah, let’s do this.” So on Sunday September 25, I had the event that solidified my desire to make OriginalCinn into something that I could eventually turn into my livelihood.

I gathered close friends and family who have contributed to the blog and some who have already hired me for special desserts, wedding cupcakes and the anniversary cake. I couldn’t have asked for a better group to share this event with and I hope that the next event will include more people.
The best part of the whole evening for me was seeing all of the empty plates. I was so afraid that the lavender crème brulee would be too “out there” for some of my guests but it was definitely a favorite. The texture and subtle flavor of the rose macarons were also a big hit.


The funny thing is that I have absolutely no idea how everything I planned came out (almost) exactly the way I wanted it. I channeled every lesson I ever learned in my professional career to get this event to go off the way it did. I planned, I made lists and made everything over the course of a few days and did not panic. In between early morning and night shifts at work, and a really, really hard week full of events that I could only attribute to God himself testing my desire to come out of it alive. Of course, in the end, I should give myself plenty of credit, as it is something I never do. So I’ll take it, and give thanks to the wonderful people who sacrificed their own time and sanity to help make this happen…and I can’t wait to do it again.

On the menu:

Lavender and Mexican Vanilla Creme Brulee, Chai Spice Creme Brulee, Rose Macarons with Raspberry Jam Filling, Blueberry Macarons with Orange Blossom Filling, Mandarin Tapioca with Honey Yogurt Mousse, Pumpkin Profiteroles with Pepitas, Vegan Lemon Cupcakes, Red Velvet Cupcakes and Jagermeister Chocolate Cake Truffles