Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

Korean snacks/desserts


My hubby and I will be doing a series on Korean snacks and desserts! This will include salty snacks, sweet snacks everything. Some snacks will be pre made and some will need to be prepared! I can not wait to start this series….we will start off with some frozen treats! I work by a Korean grocery store … so this was a great opportunity to try this series out! The store has everything you would want and need to stock up your Korean kitchen, or in my case my mock Korean wanna be pantry! 🙂 I will be posting a video once or twice a week….depending on what I find….I am willing to go out of my culinary comfort zone and try new tastes….I’m not a fan of sweet potato anything, and sesame seed in my food should be at a minimum….so yea this is going to be fun sooooo I can’t wait!

First series will be frozen treats! Soooo stay tuned!

xoxo
Jaden’s Treats

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THE DARING BAKERS’ JANUARY, 2012 CHALLENGE: BACK TO BASICS: SCONES (A.K.A. BISCUITS)


Homemade Scones (a.k.a. Biscuits!)

Homemade Scones (a.k.a. Biscuits!)

This was a recipe challenge, that I almost missed out on. I had made the recipe video before my detox…thank god!….so I almost forgot that I was supposed to post the finished product online by on the 27th of January. I made 2 recipes, the basic recipe and a cinnamon sugar recipe….you can make different variations of scones/biscuits, from savory cheese and parsley biscuits to sweet cranberry scones.  So like I was saying, I have been super busy with school and work, so it was a great idea that I made these weeks in advance….saved the best to last! LoL

The key to great scones/biscuits, is that you use cold or even frozen butter, you can even refrigerate the flour to make that cold…you don’t want the butter to melt or your scones will not come out like you want them to. Also make sure you sift your flour at least 3-4 times…this will introduce air into the flour and make the scones light and fluffy…trust me I would know…I skipped this step and only sifted once and they turned out to be bricks! 😦 …So STEP 1. again make sure that everything is cold…Step 2 triple or quadruple sift your flour. With this recipe, you don’t need a rolling pin, BUT you will need a dough cutter or pastry cutter, if you don’t have one…then you can use a debit card, key card…just make sure when you’re done you wash it off .

GOOD NOTE:  THE WETTER THE DOUGH, THE LIGHTER THE SCONE!

Basic Scones (a.k.a. Basic Biscuits)
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled

Ingredients:
1 cup (140 gm) all-purpose flour
2 tsp (10 gm) baking powder
¼ tsp  (1½ gm) salt
2 tbsp (30 gm) frozen grated butter (I used a cubed butter!- Jaden’s Treats)
½ cup (120 ml) cold milk (you can sub for buttermilk)
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

 

scones w/ pineapple apricot preserves

scones w/ pineapple apricot preserves

Watch the video for the steps

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ACED IT!!!!!!


last night I took my first Test, and I paaaaassed wooot! I am soooo stoked, I got a perfect 100%, wooooooooot…I was soooo nervous, but when I sat down, and put that pencil to the scan-tron, I knew that I would pass! I just wanted to share this with anyone that wanted to listen

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Been Busy


HI!!!

    WE have been very busy lately! The hubby and I have decided to change ourselves for the better, and what I mean by that is that we decided to detox our bodies for a week and lose this weight! I put on alot of weight when I was pregnant with Jaden and so did my hubby. When I ate, he ate, and when I had leftovers … he ate them! We had bad eating habits during this period in our lives…and it kind of continues, but not as bad. I dont eat the sweets I make unlss I have been really dying to try it (GREEN TEA MUFFINS)…I usually give them to Jaden OR to my family and friends.

   So we have decided to change…I want my old body back and he wants his too…he used to be really skinny…my cooking plumpled him up really good! He wants to get into shape so that he can join the Army, and be all the he can be! WOOOOTWOOOOT! WE will make a page on our progress and post our stats on a weekly basis! Hopefully, if we do it like this it will motivate us not to quit and to keep going! Our bodies has been telling us that we need to do this for a while now..so now is the time we are listening! WE are always sleepy and tired, don’t feel like doing much after I get home…its bad…I used to work out everyday! We can’t keep this up, we won’t be able to play with our son if we don’t change.

   RANDOM POST OF THE DAY IS DONE…

P.S. Next Recipe–> someone requested marble pound cake … soooo I will be making that tonight and posting it…DON’T WORRY I WILL BE GIVING IT TO MY MOM! WE WONT EAT IT 😦

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Butter Pecan Cookies


Butter Pecan Cookies

Plain Butter Pecan Cookies

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. I dip them in chocolate and then in more pecan meal, this gives the cookies a more complex flavor….you have the butter crisp sweet cookie, mixed with the semi-sweet chocolate coating and its finished with they extra bite of the pecan on top! These little gems are great with milk, coffee, tea, water….heck alone! LoL I hope you enjoy

INGREDIENTS

  • 3/4 cp pecans
  • 1/2 cp (1 stick) unsalted butter, room temperature
  • 1/3 cp sugar, plus more for coating
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cp all-purpose flour
  • 6 oz of semisweet chocolate (OPTIONAL FOR CHOCOLATE SAUCE)
  • 20ml heavy cream or milk (OPTIONAL FOR CHOCOLATE SAUCE)

DIRECTIONS

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
 
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

WATCH THE VIDEO

xoxo

Jaden’s Treats

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Blueberry Vanilla Bean Cake


Blueberry Vanilla Bean Cake

Blueberry Vanilla Bean Cake

This recipe started off, in my head, as a strawberry shortcake, but I had no Strawberries or Whipping cream! So that was out of the question….but I had already started making my sponge cake!!! DOH!!!! Soooooo how do I fix them, when life gives you blueberry jam for a Christmas present, then make a blueberry layer cake! 🙂 I got a jar of really nice jam, but I’m not a fan of jam and toast…so I was going to make a blueberry coffee cake, but this presented itself and I went for it

Layers upon layers

Layers upon layers

If you don’t like blueberry, you can use strawberry preserves, marmalade anything really! The cake recipe, if your basic shortcake recipe, I used a 11.8″ x 15″ cookie sheet, this make it easier for me to size my cake into a cake that wouldn’t leave leftovers! I hate leftovers, don’t ask!!  You should use a a 7″ cake pan for this recipe, any bigger than that then your cake will give you about 2 thin round layers, instead of 3 medium layers!

Actual size

Actual size

You can decorate however you want, I used almonds and dollops of blueberry jam! The cake is moist, the buttercream is sweet and the blueberry jam is tart! PERFECT COMBINATIONS!! WOOOOTWOOOOOOT!!!!

SO LET’S GET START!

CAKE INGREDIENTS:

Egg 180 g
Sugar 90 g
Flour 75 g
Corn starch 20 g
Milk 20 ml
Butter 20 g, MELTED

VANILLA BEAN BUTTERCREAM

Vanilla Bean 1 pod or 2tsp Vanilla Extract or 2tsp Vanilla Bean Extract
Sugar 110 g
Milk 20 ml
Butter 250 g

BLUEBERRY JAM

Blueberry Jam 120g

DIRECTIONS- PREHEAT OVEN TO 375F

  • Start by mixing the sugar and the eggs together over a double boiler, mix until the egg and sugar gets to 40C (104F), once temp has reached…take from the boiler and continue to beat till thickened! (WATCH THE VIDEO)
  • Once the consistency is right, then add the sifted flour and cornstarch to the egg mixture. FOLD the ingredients together. Make sure you to this gently…you don’t want to overmix!
  • Mix in the melted butter and milk, and continue to fold.
  • Place the batter in the pan of your choice, this is perfect for an 11.8″ x 15″, ANY BIGGER THAT THIS, AND UR CAKE WILL BE TOO THIN
  • Bake at 375F for 25min in a cake pan….15min for a sheet pan that I used!
  • Once baked, let the cake cool out of the pan…I use parchment to line my pan
  • Place the room temp butter in a bowl with the sugar and cream together. Add the vanilla and mix! Add the milk little by little…if you add it all at once, it will be a gloppy mess!
  • Start by cutting your cake into the right size layers.
  • Layer the cake with buttercream and jam…u can do layer the flavors how you like.

Watch the video!!!

Enjoy!!

xoxo

Jaden’s Treats

 

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Chef Tools haul


I order some baking tools from Cheftools.com and thought I would share them with my friends that follow our blog…

Sorry for the bad lighting!!! I had just gotten home from work and it was pretty dark in the living room! I could have went into the kitchen, but I didn’t LoL…sorry!

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Macarons…Failure and A Lil SUCCESS


Chocolate Macarons w/ Chocolate Ganache

Chocolate Macarons w/ Chocolate Ganache

I have a new found love hate relationship with macarons :)…they are super cute and dainty, but difficult to concur! You have to mix it just right or it will backfire…if you don’t mix enough then the macaron will be lumpy and dry…mix to much and the macarons will be a runny mess! Once you master how to make them, you will want to make them all the time. You don’t need much ingredients, almond powder, icing sugar, egg whites and sugar…food coloring if you want to add colors for adding flavored fillings. You can make them as small or as big as you like, they are just fancy meringues…and with fancy things, come fancy problems! LoL. I am just posting the pics of my trials and errors, one day I will do a video and collage tutorial on how to make macarons, I have been making them more now and I am experimenting with different flavor profiles! Yaaaaaay!!!!! Here are the 2 I have make recently…I will post more as time goes on!

 

These are the chocolate Macarons, these were easy to make, but they were flat and runny…which means I overmixed the batter. They tasted like macarons, were crispy and moist like macarons, but they DID NOT look like macarons… maybe a distand cousin, but not macarons!

Chocolate Macaron

Chocolate Macaron

The next set of macarons were Pistachio Macarons with Chocolate Creme au Beurre…these turned out alot better! They weren’t runny and they weren’t too flat!

pistachio mac collage

These had a great flavor…I mix pistachio flour with the almond flour and icing sugar, ( you can just add green coloring and have a pistachio filling if you want) I like chocolate and nuts together, so I thought I would pair it with a chocolate creme au beurre…and I had made creme au beurre that day and thought this would be a great recipe to show case it in!

LoL….well I am still experimenting with macaron flavors…if you have any flavors you want to see let me know! I dont seem to be getting any requests, maybe one day someone will request something… until then I will post whatever comes to mind…or whatever Jaden feels like eating 🙂

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Summer Breeze..A Refreshing Light Dessert!


Summer Breeze Top

Summer Breeze Top

This is a recipe I got off of Keiko’s Cakes it’s basically a Lime, Ginger and Apple mousse/gelee on top of a cheesecake tart! I would say it was yummy, but I wasn’t able to even get a bite…my hubby, son and mom ate the entire cake! So all in all, I would say that it was very yummy on their part, because they have first, seconds and thirds! LoL! This recipe is a little time consuming, so don’t start it at night like i did…sigh…you have to tart by making a tart shell, baking it…then the cheesecake filling.  While that bakes start making the apple & ginger gelee for the middle of the cake, put it in the freezer, because it needs to be fully frozen in order to be able to neatly place it in the middle of the lime mousse. Once the tart is cooled and the gelee is frozen start the mousse….this is a tasty light refreshing mousse, this part i tasted! I love the tartness of limes…I live in Florida, Citrus heaven! This recipe is easy to make….its just the freezing part that is the longest part. I guess next time i make it … i till make the gelee first them the tart…this way it will be freezing with the tart is cooking and cooling! huh…i just might have had an Eureka moment…lol

Here are photos of the finished tart. I had some problems with the tart…aka, i jumped the gun and wanted to make this quickly, so that I could taste it! So a small piece on the edge popped off :(, but i sculpted it back on, so no problem!

Finished Summer Breeze

Finished Summer Breeze

Maybe I will post the recipe someday….if people want to see it!

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Weekend is over!!!!


Jaden being Jaden

Jaden being Jaden

Well I spent the majority of the weekend, hanging with Jaden and Tony…I got a lot of studying and homework done also! YAAAAAY!!! I wish I would have taken more than the 1 class, but this college algebra is a killer! I realized how rusty I am with multiplication and division…wow…I am not smarter than a 5th grader!!! LoL!!! While I did my homework, Jaden decided to learn to sing “Itsy Bitsy Spider!” on his keyboard, that his nana gave to him for Christmas! After all the studying, I got a craving for strawberry shortcake, so I decided to make one…recipe to come…I got everything ready, baked my cake and found out that my whipping cream froze in the back of the fridge..I try to keep at least 3-4 cartons in the fridge at a time! sooooo I had to re-work my plan, so I made a blueberry & vanilla bean shortcake…lol. I will be posting the recipe tomorrow…because i have to do the final icing for the cake…not sure if I want to glaze it or frost it! Hhhhhmmmmmmm decisions, decisions! Well tomorrow, I will make up my mind after I get out of my Lab class for school…busy busy bee I am, after I decide I will post the final recipe on here. I also have to get ready to post my Daring Bakers’s Scones Challenge…I LOVE SCONES (BISCUITS!)

Random thought of the day done

xoxo

Jaden’s Treats

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