Grilled Red wine Vinaigrette Rib eye with rosemary (Medium Well)

Nothing like grilled steak in the summer for the 4th of July. What better way to celebrate the country’s independence, than with nice juicy marinated steaks?

4 USDA choice grade Rib eye steaks (2in thickness)
1 12oz bottle of red wine vinaigrette dressing
2 tbsp dried rosemary
2 tbsp crack black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ancho chili powder
1 tbsp smoked paprika

Method
Place Rib eyes in large baking dish, add vinaigrette dressing and marinate in the frig overnight.

Preheat Gas grill
Take marinated Steaks out of the frig and bring them to room temp (about 2 hrs prior to grilling). Transfer steaks to a shallow baking dish and discard marinate. Season steaks liberally with the six remaining spices. Transfer steaks to the grill over a “direct heat” and sear on each side about 3-5 minutes. Then move steaks to an “indirect heat” cooking on both sides until a medium wellness is achieved (about 155 degrees internal temp). Make sure you keep the grill’s lid down, while cooking the steaks. Remove steaks from the grill and allow to rest for at least 5 minutes. During this time, the steaks will continue to cook and the juices will spread through the meat. Enjoy!

The Unconventional Peanut Butter Cookie

About a month ago my brother called me wanting the recipe to my peanut butter cookies. When I told him my recipe and method, he immediately got perplexed. Now I will admit that my peanut butter recipe is unconventional, when you compare it to most traditional peanut butter recipes. But if you have been keeping up with my blogs then you know that I welcome the unconventional. I like this recipe, because I got tired of PB cookies that were hard as rocks and equally tasteless. I realize that there are many of you out there now, that love crisp PB cookies. But I like my cookies soft, tender, and slightly gooey and so this recipe is for those like me. My recipe uses canola oil instead of butter and pastry flour instead of all purpose. Why oil? Well any baker knows, that PB has the tendency to make things dry and oil is excellent at providing moister and tenderness, which is what I want. Worried about a butter flavor? Please! The peanut butter's overwhelming aromatic profile overwhelms the butter flavor, so you really don't need butter. Besides canola oil is much healthier with its mono and poly unsaturated fats. Why pastry flour? Pastry flour has the perfect protein content some where between 8-9.5% making these cookies incredibly tender. I hope you enjoy them just as much as I do.

Method

Ingredients

1 1/4 cup pastry flour

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/2 cup of peanut butter

1/3 cup canola (or neural oil)

1/4 cup brown sugar, packed

1/2 cup sugar

4 tsp reduce fat sour cream or buttermilk

1 1/4 tsp vanilla extract

1 large or extra large egg

1/2 c chopped peanuts (optional)

Directions

In a medium size bowl combine first 4 ingredients and whisk until combine and then set aside

In a large mixing bowl, combine PB, oil, sugars, vanilla, and sour cream. Using a standing mixer or KA on high blend until well combine. Next add egg and beat well until all ingredients come together and are emulsified (about 5 minutes). Next with a spatula or spoon fold in dry ingredients and peanuts until well combined. Transfer the cookie dough to a container and refrigerate for at least 2 hours or over night. It will last about 6 months in the freezer.

Preheat the oven to 350. Line a cookie sheet with parchment paper and with a cookie scoop (I use 1 1/4 ounce) place on cookie sheet, evenly spaced. Press down on the top of the cookies slightly and bake for 13 minutes, turning half way through the baking process. Transfer sheet to a cooling rack and cool for 5 minutes, then remove cookies from the sheet and allow to cool completely. Enjoy!

Apple Pie (My Way)

"American as apple pie," that's what I was thinking when I awoke from bed one morning. It had me not only wondering who coined the phrase, but why I had apple pie on the brain. If you are reading this and happen to know, please indulge me. Anyway, the thought sent me to the local grocery store. One of the best things about apple pies, are the apples. Most well rounded bakers know of the endless varieties of apples and while I enjoy many for eating, I reserve two for my pies: granny smith and fuji. I like granny smith because it’s tart and crisp profile make it excellent in pies and I like Fuji, because it’s sweet, juicy, and crisp and my favorite of the variety. Using these two apple types together makes for the perfect pie. Don't ever forget the "homemade" crust! Whoever told you that the crust makes the pie was right. I use Rose Levy Beranbaum's recipe because she is the Goddess of pasty making and her recipe makes the perfect crust. Enjoy

Method to my madness

2 2/3 cup pastry flour

1 cup well chilled butter flavored shortening

3/4 tsp salt

1 tbsp sugar or splenda

1/4 c (or so) ice water

1 tsp apple cider vinegar

4 cup of sliced granny smith apples

4 cups of slice fjui apples

1 cup splenda

1/8 cup of brown sugar

3 tbsp corn starch

juice of one lemon

zest of one lemon

zest of one orange

2 tsp cinnamon

1 tsp freshly grated nutmeg

1/8 tsp allspice

1 tsp vanilla extract

1/2 tsp rum extract

2 tbsp of light butter or margarine

1 tbsp milk

Directions

In a small bowl, combine splenda, brown sugar, cornstarch and spices; set aside. In a large bowl, toss apples with lemon juice, lemon zest, and orange zest. Add sugar mixture and extracts and toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie, trim and flute. Cut a few slits in top. Brush top with a milk wash and sprinkle sugar or splenda on top. Bake at 425 degrees F for 45-55 minutes until crust is golden brown and filling is bubbly

Flaky pie crust

In a large bowl combine flour, salt, and sugar. whisk well and set aside. Cut shortening into 1 inch pieces and cut into flour mixture using two forks or a pastry blender. Add vinegar to your ice water and slowly add water in tbsp increments. Moisten the dough so that it comes together in a ball and holds it shape. Divide dough in half and wrap each dough in half forming two disks. refrigerate the dough for at least 2 hours and it's ready to go.

Teriyaki Habanero BBQ Chicken

I was in the mood for BBQ chicken. More specifically, I wanted chicken strips, like the kind you find on any restaurant's appetizer menu. Here's the kicker, I didn't want the chicken deep fried (calorie city) and I didn't want a BBQ sauce saturated with high fructose corn syrup, artificial ingredients, and additives. So I figured I would make my own homemade oven baked fried chicken and sauce. I started with the Teriyaki Habanero BBQ sauce and I wanted a balance of sweet, tangy, and spicy (hot). Then I made an oven baked fried chicken; buttermilk base, like the kind grandma use to make (without the fryer). This is what I came up with:

Teriyaki Habanero BBQ sauce (diabetic friendly)

3/4 cup ketchup

1/2 c reduce sodium soy sauce

1/4 c rice vinegar

3 cloves garlic roasted and mashed

1 1/4 c splenda

1 tsp sugar free breakfast syrup

1 tsp of minced habanero pepper

1 tsp sesame oil

1 tsp garlic chili paste

1 tsp ground ginger

1 tbsp smoked paprika

1/2 tsp cayenne pepper

1 tbsp ancho chili powder

1/2 tsp onion powder

1 tsp garlic powder

2 tsp cracked black pepper

Directions

Combine all ingredients together in a heavy bottom skillet over medium heat. Bring sauce to a boil, then cover and simmer for 30 mins.

Right before it hits the oven

Oven fried chicken

4 chicken breast halves

2 cups corn flakes

1/2 cup whole wheat flour

1/2 cup low fat buttermilk

1 tbsp dijon mustard

1/4 tsp cayenne pepper

2 tsp smoked paprika

1/2 tsp sage

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground thyme

2 tsp cracked black pepper

sea salt to taste

Directions

Set oven to 400 degrees

Rinse chicken breast thoroughly, pat dry. Using a meat tenderizer, tenderize meat to 1/2 inch even thickness, then set aside. Take corn flakes and put them in a sandwich baggy and process to crumbs, then set aside. Take a medium size bowl and add flour, then set aside. Take another medium size bowl and add buttermilk, mustard, cayenne pepper, thyme, and sage, mix well and set aside. Season chicken with the seasonings listed above (to taste). Then take chicken and lightly coat with flour (shaking off excess), then dredge in buttermilk mixture and roll in corn flakes. Place chicken in a large baking dish and bake for 12 minutes on each side or until internal temperature reaches 165. Bush on sauce during final 5 mins of baking. Remove from oven and set aside for at least 5 mins at which the internal temperature of chicken should reach 170 and the juices will properly distribute. The chicken should be moist, juicy, and tender. You can then slice into strips or enjoy whole. Enjoy!

Southwestern style Black bean tofu burgers

This was an experiment that I thought I would try, since I had tofu left over from my previous post. I have this thing about wasting good food and since the self life of tofu is short, I thought I would keep the "tofu" theme going for this week. It's also a healthy alternative to your beef burger counterpart. Now I first have to say that my favorite type of cuisines with regards to flavor are Caribbean, Jamaican, Southwestern, and Asian fusion. So most of my posts will reflect these flavors. But remember as a foodie, I keep a very open mind about trying new things. I decided on a southwestern flavor for these burgers.

Recipe

15 oz can of black beans drained and rinsed

7 oz tofu drained, dried, and chopped

10 oz diced tomatoes with green chili

1 cup quick cooking oats

3 scallions chopped

1 tbsp ancho chili powder

1 tbsp smoked paprika

1 tbsp garlic powder

2 tsp cayenne pepper

1 tsp of fresh chopped parsley

1 tsp red pepper

2 tsp onion powder

2 tsp crack black pepper

2 tsp cumin

1 tsp thyme powder

1 tbsp splenda or sugar

sea salt to taste

1 egg

Method

In a large bowl, combine all ingredients together. Using a potato masher, mash all the ingredients together until it forms a nice solid mass. The Mass will be very moist, this is fine. Refrigerate the mixture for at least 1 hour so that the flavor is absorb and more pronounced.

Preheat oven to 400

Take a cookie sheet lined with parchment (if you have it) and form the mixture into 1/4 inch disks. Bake in the oven for 30-35mins. It will be nice and browned on the outside and moist on the inside. Let it rest for at least 5 minutes before serving, enjoy.

Just before they hit the oven

Just out of the oven, browned and ready for serving

Enjoy!

Pad Thai Tofu Pizza

I got the inspiration for this dish from the love of Thai food, but more specifically, chicken pad Thai. I don't consider myself any thing close to a vegan, but as a foodie, I like to keep an open mind. I've never had the pleasure of working with tofu and so I figured there is no time like the present. I also choose tofu because it's a healthy alternative to fatty and calorie dense meats. Tofu is known as a beancurd and is made by boiling soy beans, mashing and then sieving them to make soy milk. The milk is then curdled with a coagulant and then pressed into different types. I'm using firm organic tofu from Trader Joes for this recipe. Firm tofu is sold in solid blocks and can be cubed or sliced and used in all sorts of dishes. Tofu alone is quite tasteless, but can readily take on other flavors, when introduced. I Started with a Pad Thai inspired marinade listed below.

Pad Thai Marinade

1/4 cup rice vinegar

3 tbsp fish sauce

1 tbsp soy sauce

1/3 c splenda

2 tsp oyster sauce

1 1/2 tbsp tamarind paste

1 1/2 tsp peanut butter

1 tsp seasame oil

1 tsp garlic chili paste

1 tsp ground ginger

fresh cracked black pepper

Combine all ingredients and whisk until combined

Slice tofu into 1/2 inch cubes, place in a medium bowl, add marinade and place in the frig for at least 1 hour.

Pad Thai Pizza Sauce

1 tbsp minced garlic

1 tbsp olive oil

1 tsp sesame oil

1/4 cup rice vinegar

3 tbsp of tomato paste

1/4 cup water

1/4 cup splenda

2 tsp ginger

fresh black pepper to taste

Pad Thai marinade

Heat olive oil and sesame oil in a medium size pan over med-high heat, add garlic and cook until light brown. Add rice vinegar and reduce to about half, then add the remaining ingredients and simmer for 30 minutes. The sauce is ready.

Pizza

Whole wheat crust, prebaked - Recipe

sliced red onions

chopped scallions

marinaded tofu

chopped celery

sliced mushrooms

shaved carrots

Bean spouts

chopped peanuts

Pizza blend cheese

The proportions of the ingredients are up to you.

Baked at 500 for about 12 mins or until cheese is melted, bubbling, and slightly brown. Enjoy!

Tazo's African Red Bush Tea - Reviewed

I was given a sample of this tea by my father, who I call, the ultimate purveyor of tea. Since I instantly fell in love with it, I felt it only fitting to discuss my experience. First of all I have to admit that I am a fan of Tazo brand teas and this tea is definitely another favorite. Although they call this tea an herbal infusion tea, I would have considered it a spicy tea, why? Keep reading. The tea gets its name from the ingredient rooibos or "red bush." Rooibos are part of the legume family of plants and are grown in a small area in the South Africa's Western Cape Province region. The tea also contains lemon, orange peel, hibiscus, and rosemary as ingredients.The rosemary is subtle and not overwhelming adding an wonderful earthy profile to the flavor. The tea is traditionally enjoy with a splash of lemon and honey and that is how I enjoyed it. I also suggest adding a splash of vanilla soy, cinnamon, and fresh grated nutmeg to be enjoyed as a dessert tea. Since I was sick last week, the soothing nature of this tea coupled with a squeeze of lemon and splash of honey, certainly assisted with the healing process.

Strawberry Cake

I love when fresh fruits are in season, especially strawberries. What better way to celebrate strawberry season, than with a cake. Making strawberry cake is a real treat only because I rarely get a chance to make them. They don't seem to be everyone's favorite cake flavor, but I like to consider it an "unsung" hero in the cake world. One thing I have to note about this cake, it's not just a white cake with strawberry frosting. It's a strawberry cake (made with real strawberries) with fresh strawberry filling (not preserves), and strawberry cream cheese frosting. Now if that doesn't make your mouth water, than maybe the picture will. A word about dipping strawberries it's not hard and can be fun. I made this cake for my sister-in-law's birthday. Enjoy!

Hawaiian Chicken Pizza on a Honey Wheat

One of my favorite things to make and eat is pizza. Most people think of pizza as the ultimate cheat food, if they're following a healthy diet. On the contrary, I think pizza can help compliment any healthy diet, if you just employ a few guidelines. First, use a whole wheat pizza crust. Whole wheat is much healthier than its white crust counterpart. Second, go easy on the cheese and add extra sauce. Last, use lean meats and plenty of vegetables. Now, I've made plenty of pizza doughs and sauces and if you've never tried it, you are really missing out. Yes I know that you don't have time with work, school, kids, nagging family members....blah blah blah. But I promise you, the time and effort with be worth the investment.

I usually make my pizza dough a day or two in advance because developing flavor takes time and care. I chose "whole wheat," simply because it's better for you and because I don't eat refined or white breads. If you are not a whole wheat fan, then you can try making a "transitional" pizza crust, a mix 50% white and 50% whole wheat flours. I've had exceptional results with Peter Reinhert's method of bread making from his "Whole Gain Breads" I consider him a genius when it comes to artisan bread making and his methods have proven extremely successful results. I used his recipe found here.

I used a "biga" starter and soaker. Starters such as "biga' (Italian) and poolish (French) help to impart extraordinary flavor by a delayed fermented process. A soaker is necessary with whole wheat flour to soften the wheat grains, to help produce a lighter dough. I chose a Hawaiian style pizza, but I don't regularly eat ham, so I replaced that with a pineapple-ginger marinaded chicken breast cut into chunks. I made a tomato base pizza sauce made with roasted garlic, onions, and a habanero pepper, Italian seasonings, pineapple juice, and red wine. I used a store bought 4 pizza cheese blend and I "lightly" dusted the pie with cheese.

The only problem that I did experience, was trying to get the entire crust as crisp as possible, before the toppings started to burn. Even though I do possess a pizza stone, my electric oven still doesn't get hot enough to accomplish this. Next time, I will try prebaking the crust before I add toppings, that way, the crust should have enough time to crisp up before the toppings start to burn. Enjoy!

Adding ingredients to be mixed and kneaded (starter, soaker, flour, olive oil, honey, yeast, and salt)

After ingredients have been mixed and kneaded

About an hour or so the dough has doubled in size

punched down for shaping

Shaped and resting to be hand tossed

Hand tossed and ready for toppings

Topped and ready for the oven

Fresh, hot, and ready for slicing with a nice glass of moscato or reisling

Dark Chocolate Pecan Shortbread

Keebler's Pecan Sandies were always a staple growing up in my household. Their presence was brought on by my father's incredible love for them. Surprisingly, they were the only few "sweets" that he would often buy. My mother on the other hand was more smitten with Keebler's chocolate chip deluxe varieties. Although I did eat pecan sandies (often times because they were the only things around), they didn't leave the same intimate satisfaction that chocolate chip cookies often did. No, my love for pecan sandies didn't bloom until later, when I could truly appreciate them.

Pecan sandies are shortbread type cookies not too sweet, but rich and buttery. Their crisp and crunchy texture, makes them exceptional paired with coffee, tea, ice cream, or an ice cold glass of milk. The texture alone is one that seems to just melt in your mouth. I wanted this cookie reminiscent of Keebler's famous "sandy" cookie, but far superior in taste and flavor. Dark chocolate pecan came to mind, because it's my favorite of their sandy variety.

I always like making cookie dough a day or two ahead chilling it in the refrigerator or freezer. This way, the dough has time to relax, the flavor is intensified, and the dough spreads evenly. I chopped the toasted pecans finely to create a more "nut meal" type texture acting as a flavor enhancer and providing a little more "flour" like structure. Since I didn't have mini semi-sweet chocolate chips, I took the regular sized one and gave them a ruff chop.

3/4 c toasted pecans chopped finely

1 1/2 c pastry flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup + 1 tbsp butter shortening

1/2 cup sugar

1/2 tsp vanilla extract

1 egg

2 tsp water

1/3 c semi chocolate chips chopped fine

In a medium sized bowl whisk together flour, soda, salt and mix well, then set aside. In another medium sized bowl cream butter and sugar together until the mixture is light and fluffy. Then add egg, vanilla, and water. Blend for about 5 mins to further lighten the batter. Setting the mixer on low, combine flour slowly and blend until combine. Then add toasted pecans and semi-sweet chocolate and blend until combined. Transfer the mixture unto the counter top laced with plastic wrap. Wrap up the dough and shape into a log 2 inches across. Chill the dough for at least 4 hours, but a day or two for maximum flavor. Preheat an oven 350 degrees and remove the chilled dough from the frig. Next cut each cookie about a 1/2 inch thick and place them on a lightly greased cookie sheet. Bake for 12-15 minutes until lightly brown. Place cook sheet on a cooling rack and cool for 5 mins. Remove the cookies from the sheet and place them back on the rack allowing them to cool completely. Enjoy!

Peanut Butter Cheesecake "Enlightened"

A few weeks ago I was visiting with my father and my grandparents for dinner and the subject of cheesecake came up. My dad had asked if I had ever made a peanut butter cheesecake? He had asked, because The Cheesecake Factory use to offer a peanut butter cheesecake that he was fond of and he recently discovered that they pulled it from the menu. It didn't surprise me, because how many of us think "peanut butter," when cheesecake comes to mind. I was intrigued by the notion because I love peanut butter and being intimately familiar with making cheesecake, I've never made a peanut butter one. I'm typically not a big fan of cheesecake because they are usually unnecessarily and overwhelming heavy. And if you are a fitness junkie like me, cheesecake is hardly ever on the menu, unless I'm making it. I received a text shortly after that evening from my father, "commissioning" me to make a "light" peanut butter cheesecake.

One of the things I love about making cheesecake is the ability to adapt and make them light. If I'm baking for family, I usually go for light desserts and often times with no sugar added. I know many people would scoff at the idea, but It's an excellent alternative if diabetes, high cholesterol, or hypertension is problem for members of your family. I also, love to challenge myself to the traditional ideas that suggest that everything has to be "full" fat to taste extraordinary.

I decide to prepare a cinnamon graham cracker crust which I thought would go well with peanut butter.

Creaming together cream cheese, peanut butter, and salt.

Here i'm added vanilla and almond extract, egg whites, and sour cream blended just until combined.

Everything is mixed together and is ready for prepared pan

filling transferred to prepared pan

in the oven we go...

Cinnamon graham crust

1 2/3 cup crushed graham crackers

3/4 tsp cinnamon

1/4 cup splenda

1/4 cup butter or maragine, melted

Filling

3 8 oz packages fat free cream cheese

1 cup peanut butter

1 cup splenda

1/4 cup sugar

2 tbsp milk

1/4 tsp salt

1 tbsp vanilla extract

1/4 tsp almond extract

3 eggs or 3/4 cup egg whites or substitute

2/3 cup sour cream

Sour Cream Ganache

6 oz of semi chocolate chips

1/2 cup sour cream

1/2 tsp vanilla extact

1/2 tsp corn syrup

1/2 cup toasted pecans(optional)

1. preheat oven 350 and prepare 9' or 10' springform pan.

2. combine graham cracker crumbs, cinnamon, splenda, and melted butter in a small bowl, mix until moist. Press into a 9' or 10' spring form pan. Prebaked for 8-10 minutes or until crust is golden brown. Remove from the oven and set aside to cool.

3.Make sure all ingredients are at room temperature. In a large mixing bowl, combine cream cheese, peanut butter, splenda, sugar, milk, and salt. Blend on medium - high, until light and fluffy (mixture will be stiff). Then add vanilla, almond extract, and slowly add egg whites blending until just combined. Turn the blender off and with a spatula, gently fold in sour cream until combined.

4. pour mixture into prepared pan. Set the pan on a criss-cross sheets of tin foil bring it up the edges to form a boat. Put the pan in a larger man and add enough simmering water to come up half the sides of the pan. Transfer dish to then oven a bake for about

40mins or until center is set(it will bake faster than most cheesecakes).Take the cheesecake out of the oven and allow it to cool to room temperature.

Prepare ganache. In a small bowl melt chocolate chips in the microwave on high 2 minutes with 30 second bursts, taking care not to burn chocolate. Add sour cream and mix until combine add vanilla extract and corn syrup. Next top cheesecake with ganache and sprinkle with toasted pecans. Chill in the frig over night. Enjoy!

Green Velvet and Clover magic

I love the holidays, because it gives me a reason to bake. Now mind you, to me, any day can be a reason to bake, especially if your doing it for work. But the holidays allow me to really come up with something creatively extraordinary, because there's always a theme involved. St Patrick's day has become ubiquitously synonymous with green. So, I found it only fitting, to use my popular "red" velvet cupcakes and make them "green." I was also in my cake decorating supply store and found clover shaped cutters, which I immediately purchased, thinking that it would make the perfect cupcake topper.

Taste Verses Presentation?

I was excited when I heard that Belmont Shore, a local community in long beach, CA, was going to have their 6Th annual chocolate festival. The event hit me as a total surprise, since I've been living in Long Beach for over 10 years and never heard of it. The only reason I found out, was because a good friend and fellow local Long Beach resident, informed me of the event. I was all over it since, I'm a lover of all things chocolate. After hearing that there was a contest for homemade desserts, I figured what the heck. I also figured that participating in the contest would be a great networking opportunity for Splendid Creations, my business. The chocolate tasting contest, had 3 categories: best cake or pie, best cookies or brownies, and best drinks or confections. I think the hardest thing about entering a food related contest, is what to enter. But, one of the awesome things about being a pastry chef is the versatility with being able to create all types of baking and pastry dishes.

I run a small, yet optimistically growing cake and pastry company, splendid creations and my menu contains plenty of chocolate items. The most popular now being my double chocolate pecan pie (contest winner), triple chocolate mocha cake (or death by chocolate, as my friend calls it), brownies, cookies, and so forth. I knew I had to be smart about which item to enter. I didn't want something too popular and I didn't want something too eccentrically complex. My indecisiveness lead me to family and facebook for an opinion pole. My father chose the pie since it was his favorite and my facebook community, was split down the middle. I went with the pie, because it was a first for most.

On the day of the contest, I was pressed for time because the event was the same weekend as the Superbowl and so I was finishing up a Superbowl themed cake. the contest was at 2pm and I baked two pies early that morning. When I arrived at the contest, I had 5 mins to set up and plate. Mind you, when I registered for the contest the prior week, I wasn't told that I needed plates, napkins, forks, etc and since I had only packed my cutting knife, camera, and two pies, I had to run to the local store and pick of the items I needed. I also noticed that this contest was serious. Most of the contestants came with their "A" game. I saw some amazing and beautifully plated dishes. It seriously looked like something off of the food network. Pecan pie is hard to cut normally, so just think of the frustration I experienced, when I had 3 mins to plate. Disaster! I had the worst plated dish out of all the contestants and I decided at the moment that it was all over.

During the contest the 9 judges took their "sweet" times carefully sampling all of the chocolate entries (there were at least 30). I stood there looking at my disastrously plated entry and how the judges were sampling in and around my pie, avoiding it like the plague. My father stood there in support of my efforts, telling me to be patient and watch closely. At last, one of the judges took a sample. I instantly saw her face light up and saw her mouth form a encouraging "WOW." At that moment, she insisted that the other judges try the pie and they did. Now mind you, there were 30 or so entries and 9 judges and none of them took more than a small bite of each entry. Three judges ate the entire pie and one even went back for an encore. I was elated, because it put a glimmer of hope back in my spirit. My dad retorted "see they're hooked!" I could only laugh and agree with him. When the contest was over we had about an hour to kill for the judging. I couldn't get over how awful my entry looked. I know they enjoyed the pie, but was taste enough to win? When I won the "cake and pie" category of the contest, my father said something profound, "Taste beats presentation every time." I guess he was right.

To Be or Not to be......a Chocolate Cake??

When I originally decided to start blogging, I told myself that I would blog at least once a day. I have to admit, that I haven't been living up to that commitment. As a new blogger, the hardest thing about blogging, is coming up with something of interest. These days millions of people blog and with the threat of sounding ubiquitously redundant, I have to blog in a way that offers unique perspective and insight. With that being said, I hope you find my blogs both interesting, insightful, and fun.

I made these Red Velvet cupcakes last weekend for fundraising event at my church . It always blows my mind how often people think of the red velvet cake as a devil's food or chocolate cake with red food coloring added to it. This discussion was prompted by my original post on facebook, when I simply uploaded my pictures. Now, if you've ever had a "real" red velvet cake (not a chocolate or white boxed cake mix with red food coloring added), then you would understand that it hardly taste of anything chocolate, but I guess that would depend on who's making it. If you have ever made a red velvet cake, then you would realize that it is deliciously in a category all of its own. So then why do most people think that it's a "light" chocolate cake? The most intelligent answer, because it contains chocolate, more specifically, cocoa powder. I've seen RV cake recipes that contain anywhere from a teaspoon cocoa, to 1/2 cup cocoa powder. If any single RV cake recipe contains more than 3 tablespoons of cocoa powder, then it is clearly a "light" chocolate cake. That's simply my opinion.

So let's talk about the flavor. Most red velvet cake recipes contain: cocoa powder(dutch process or natural), pure vanilla extract (pure), buttermilk (I use sour cream), red food color, and vinegar. Of course we have the dry ingredients: flour, salt, leavening and sugar. Before I came up with my own recipe, I tried several different ones and in every one, the most interesting ingredient that I found was vinegar. I asked myself why in the heck would anyone put vinegar in a cake? Then I thought to myself, vinegar is an acid and the RV cake contains baking soda that would react with the acid and help with the leavening. Then I thought, RV cake also contains buttermilk and cocoa powder (if you're using natural), which are also acidic and should make the batter's Ph acidic enough, to react in the same way. So why then, would you add vinegar to the cake at all? What I found in most recipes, is that we do what's traditional and not what's always discerningly practical. There are different schools of thought on why there is vinegar present in the cake, but that topic is outside the scope of this discussion. I do know that adding the right amount of vinegar gives the red velvet cake a flavor (combined with the other ingredients), that's nothing like a regular chocolate cake. I also noticed that some recipes require that you add the vinegar and buttermilk together and add them at the end of the mixing process, while other recipes state to add the vinegar last. I got mixed results with this step. I add the baking soda with the dry ingredients and I fold the vinegar into the final batter. I choose sour cream to buttermilk for velvety texture and richness and I added an extra amount of pure vanilla extract (as I always do).

Red food coloring "could" also contribute to taste. Most people find that in excess, it can taste quite bitter which is true. However, in the right amounts, it might lend it's own uniqueness to the cake. I can't comment on this since I've never tasted food coloring by itself and I don't plan to. So then how do we classify a red velvet cake? If you asked me, in a class of it's own. I'll invited you to try mines if you are anywhere near Los Angeles, CA and be blown away. What are your thoughts on the subject? Happy Baking!

Exploring Fondant and Gum paste

As a self proclaimed pastry chef and owner of Splendid Creations I make sure that I keep myself challenged was well as competitive in the industry. My latest projects have me working with fondant and gum paste designs and I couldn't be more ready for the challenge. Although designing cakes is one dimension of my business, I understand how popular 3D style cakes are becoming and so it's important to master the techniques involved, to stay ahead of the competition, especially if most of your sales are cake sales. So, I decided to use my grandfather's 87th birthday as an opportunity to extend my skills in advance 3D cake design. One of the awesome things about "passion" is that it drives our desires and is often times, the obsession with our pursuit of perfection. The cake above is the result. I decided to use my southern banana pudding cake since it's a family favorite next to the Red Velvet Cake of course. The flag, stars, and bottom border of the cake are fondant and the cake is frosted in the lusciously delicious cream cream frosting. Although my grandfather and family were in awe, I thought the design was just "ok," but the taste of course was out of this world. This is one of many 3D cakes that I will create in the coming weeks. Come to think of it, I have a client that ordered a dice shaped 3D cake for next weekend. Come back if your interested in how it turns out. Thanks for reading and happy baking.

Holiday weight gaining blues?

I know it's been a little while since I've posted, but in my defense, the holidays kept me quite busy, more specifically, baking. I'm tickled at the idea of how some people think that one or two days of holiday feasting result in weight gain. I laugh it off because most of the time, it feels like we've gain 5...10..or even 100lbs through one sitting. If this idea were even true, I think we all would be in big trouble. But the truth of the matter is that weight gain results in a surplus of calories over time. What we perceive to be weight gain after a holi "day" feast, is nothing more than an illusion of fluid retention, which is the direct result of food made with large amounts of salts, carbs, starches, etc. Our bodies naturally retain fluid in the presence of excess salt and "carbo"hydrates. The body naturally requires more fluid when processing larger amounts of carbs and salts. To get a fair estimate of measuring your weight after the holidays, do so 2-3 days after your feast.

What I usually do, especially if I know I might be tempted to overstay my welcome at the holiday table, is to get in a good workout just before the feasting begins, thereby illuminating any unwanted extra calories. Since my workouts are usually intense, I just add another dimension to the workout. By hitting the track or gym as soon as a get up, my body is already in a energy depleted state, I increase my metabolism and need for energy, maximizing my calorie burning potential throughout the day. Since I am a seasoned fitness enthusiast, I know my limits, when working out in this way. If you are a beginner, please exercise caution, because working out too intensely without eating, can make you sick. I recommend working out before you feast, why? Because it will give you more time to spend with family, friends, and the like and it ensures that you actually workout. Since many of us don't want to be bothered after we have had more than our "fill." Until next time, please have a safe and happy New Year.

Sushi making experience

I have to profess that I am a sushi lover and as a self proclaimed chef, I have an affinity for developing new culinary skills. I decide to attempt sushi making for the experience, skills, and better understanding of the sushi-making experience. When I did my research, I found different thoughts on how to prepare sushi rice and its preparation alone is said to be art. I found out that sushi rice is suppose to be "sticky," but not "mushy." The Japanese use a short grain white rice to make sushi, but I made my rice with a medium grain rice that was sufficient. I washed the rice thoroughly until the water was almost clear. This technique is necessary to remove talc that is added to rice when processed to prolong shelf life and prevent spoilage. I allowed the rice to dry for about i hour and then I transferred the rice to my heavy bottom skillet added 3 cups of rice and 3 1/4 cups of cold water and let that come to a boil. I then turned the heat to simmer and cooked the rice for 20 minutes, after which I turned the rice off and let it steam for 10 minutes longer.

Steaming rice is crucial because the rice is still cooking and absorbing moisture. While the rice was steaming, I prepared "tezu" or sushi vinegar, to add flavor to rice after cooking. It is made by taking rice vinegar, sugar, and salt and boiling them in a pot until the sugar is dissolved. When the rice was done I transferred it to a large bowl. I took a large wooden spatula and evenly distributed the tezu over the rice, then I carefully mixed the rice with the tezu, taking care not to pressed down on the rice, which could create mushy rice. I then took a piece of card board and fanned the rice to accelerate the cooling process. When the rice was about "body" temperature, I had to test whether or not I prepared it right. I took a small amount and pressed it together in my palm. It was extremely sticky, but not mushy, which is what I wanted. Happy, I proceeded to the filling. I created a spicy shrimp roll using diced shrimped that I blanched for a 2-3 minutes and a added to a mixture of garlic chili sauce and mayonnaise. Then I took nori (seaweed wrapper) and rolled the rice with the filling making a maki style roll.This is the resulting roll from the technique I used. It had nice flavor, heat, and I figured it was pretty good for a first attempt. Practice makes perfect meaning that I will be making a lot of sushi. Sushi is extremely versatile and its ingredients are limited only by our imaginations. The fact that sushi is a healthy addition to an healthy and active lifestyle makes preparing it that much more satisfying.

Oatmeal...start your day

On most mornings, I usually have a "few" cups of coffee and a nice hearty bowl of oatmeal. I'm not talking about that "instant" garbage, loaded with sugar and artificial flavorings, no, I'm talking about real oatmeal. "Old fashioned," is the kind you slow cook on the stove or in the microwave (set on 50% power). Oatmeal in my opinion, is the best way to start your day. It's loaded with a host of health benefits and it's complex carbohydrate content wort off any feeling of sluggishness created by our poor selections of sugar laden breakfast alternatives (Trix anyone?) and provided you are not loading your oatmeal up with tons of sugar and butter. Oatmeal is most noted for is cholesterol lowering capabilities due to it's soluble fiber content and it helps to regulate digestion with it's insoluble fiber content. The best thing about oatmeal is its versatility. There are endless ways to dress up oatmeal, anything from fruit (fresh, frozen, or dried), to nuts (and nut butters). You can add flavoring such as vanilla, almond, and orange extract, zests, and spices like cinnamon, allspice or cardamom. My favorite combination currently is oatmeal prepared with vanilla soy, cinnamon, allspice, ginger, and splenda (for sweetness), finished with a dollop of peanut butter. I use oatmeal as a precursor to my workouts: it breaks-the-fast, "breakfast" of at least 8 hours of sleep and provides the slow-released energy to power me through my workouts. Oatmeal also contains muscle building proteins and healthy (unsaturated)fats. My suggestion for anyone making a healthy lifestyle change, to start with breakfast and more importantly start with "oatmeal."

Start Cooking for Better Health.

As a fitness enthusiast and chef, I have a unique understanding of exercise and food science, giving me the ability to understand how food effects my body so that I can maximize my fitness goals. A change to a healthy lifestyle takes time, patience, discipline, and desire. I say desire, because you must first have a desire to recognize that change is necessary and have the belief that change is possible. Understanding that change doesn't happen overnight is also an important factor. Many of us have never stepped into a gym and have spent most of our lives routinely enjoying the foods that are in no way good for us. For me food and fitness go hand in hand. I call it the body builder's life style, because I one point in time, I was training (and eating), to compete. This lifestyle scrutinizes food in unbelievable ways, like calorie counting. Now I know calorie counting may be considered too extreme for most, but in the end, the discipline leads to great results.

Changing to a healthy lifestyle, starts with cooking at home. I prepare about 98% of all my meals at home and I rarely eat out. Cooking gives me the greatest control over what goes in my food. Many of us eat out way too often and what's out there, is usually not the best for us. I like the idea that many restaurants and eateries are listing their nutrition guides giving us a better idea of whats in their food, but more importantly giving us the ability to make more health conscious decisions. Do you have to be a chef in order to cook at home? Of course not, anyone can learn to cook, it just takes the desire and willingness to learn. I can't tell you how many oppositions I get to cooking more at home. Any thing from, "I don't have time" to "I'm just too tired from work." I just simply retort, that "opportunity costs" When you are making a change, there is an "opportunity," but there is also a "cost." It's an economic principle that simply states, you give up something, in order to gain something else." In this case you "give up" eating out 50% of the time to "gain" cooking at home (and better health) for 50% of the time. Did I always cook, of course not. It was a philosophy that I adopted out of a need. I needed to yield better results from my workouts and so cooking gave me more control. It took time to adopt this philosophy, but once I was doing it, it became second nature. I urge anyone reading this post to give it a try. If you are someone that is eating out more than you are cooking, start with exchanging one day of eating out a week for a day of cooking at home. Understand that change takes time, but if you are willing and dedicated, then you are one your way to better health.