Fancy Gourmet Dessert Cakes

The small wonders that make a holiday complete are so under spoken and yet so powerful. I was looking around the room the other evening and took note of all the little decorative touches I’ve added for the holidays. I suddenly realized, colorful and joyful surroundings can lift the spirit no matter how difficult life can get, and it does it, so subtly, that sometimes I don’t even notice my cares lessening.

As a teen, my Mom told me that if things got tough and I couldn’t change them, then I should change something in my environment and add something nice to look at. I of course shrugged it off, but now as an adult, I see that once again, she was right.  

What I do is simple stuff. For instance, I try not to hang the same holiday pieces in the same places every year and I always try to use different methods of decorating. This year I am using sheer ribbon with a glittering gold finish, and draping it along the walls with grand bows to accent the main points of the room. I am also hanging clear lights along the walls to pick up the colors of the glittering ribbon. It adds a very magical holiday feeling to the house.

For relaxing enjoyment, I sit back with a nice cheesecake sampler; cut up a few bite size pieces and turn up the holiday music. I focus on one of the nice decorations poised in my living room and poof; my worries vanish for a minute or two. For me, one minute makes a big difference.

Our society celebrates lots of holidays. Each season provides an opportunity for honoring, celebrating and decorating. There is always some way to brighten up our surroundings and distract ourselves from the every day grind.

In my opinion, we should give ourselves the best chance that we can to enjoy our moments. There really is nothing to lose but monotony and sadness.

Written by Delightful Biteful

I was sitting back with my cup of coffee, planning the events of the season. We have a globe of people in one country and so much has combined to create some neat holiday traditions. In review, I notice the activities throughout the years have had some variations but always with the same goal in mind; to build up the human spirit and reflect on our humanity. At least this is what I hope for.

This year Thanksgiving is celebrated on November 27^th. The festive celebration was declared a national holiday by President Lincoln. The first Thanksgiving Day was celebrated in 1621 at Plymouth, Massachusetts by the Plymouth Pilgrims who arrived on the Mayflower in 1620. The early celebrations lasted for days and consisted of people from different areas and included guests among the Wampanoag Indians.

Turkey, being a Native of North America was decidedly the bird prepared for the great holiday feast. It is reported that turkeys get very nervous around the holiday season. The original cornucopia was made from a curved goat’s horn stuffed with various fruits and corn maze. Included in the celebration was Squash used widely for its traditional value and its particular good taste during the autumn season.  

Pumpkin pie is thought to have evolved from settlers who filled their hollowed pumpkins with milk and spices to create delicate gravy. Pumpkin pulp was later appreciated for its rich taste and when mixed with sugar and milk made a tasty seasonal dessert.

When planning your Thanksgiving feast it is always a safe bet to serve the traditional foods so that all of your guests know what to expect. Some wonderful side dishes to complement your dinner can be creamed spinach or asparagus with hollandaise sauce. Other sides to consider are banana walnut bread or corn muffins. You can always order online if you don’t feel that ambitious in the kitchen.

Some safe dessert choices alongside pumpkin pie are cheesecake, streusel or a decedent chocolate dessert. Don’t forget the assorted nuts, fruits and chocolates.

Written by Delightful Biteful

The beginning of the year’s festivities begins with Halloween, where spooky tradition takes precedence over the mundane.

Let’s start with “Trick or Treat”. During the Dark Ages once per year, the Catholic Church, deemed it permissible for beggars to beg for food in exchange for prayer. Over the course of time, it evolved into an American tradition where participants playfully threatened to play a trick on anyone who denied requests for treats.

One thing is for sure, the scary movies shown leading up to the holiday bring more excitement to the occasion. The stress that culminates from dealing with witches and goblins all year long, leads to a strong desire for thrills, sweets and parties.

Here are a few quick costume ideas that you can use if you are on the spot and need to think fast. Make use of any household makeup that you have around. Smear mascara under your eyes and mess red lipstick around your lips, put lots of mousse in your hair, wear a ripped tee-shirt, and instantly you are transformed into a punk rocker, mind you, this works for girls or guys. Great props to use are tobacco pipes, hats, flour (for the zombie look), gauze (for the mummy look) and band-aids (for the dull razor look).

 Have a Happy Halloween!  

Written by Delightful Biteful 

I remember as a child, having the treat of picking apples and pumpkins, all the while looking at the bright colors of fall and feeling the crisp, seasonal wind begin to blow. When I grew older, I settled in the big city. It was exciting but a little dreary during the change in season when the skies grew darker and the evening came earlier. No more apple trees and pumpkin patches to rely upon.

Adding color to my surroundings was the answer to the conundrum I found myself in. So I looked to the autumn leaves which always cheered me up and found a solution; I decided to make an autumn wreath. When I learned about some basic tools that can be used to make a wreath, I realized that it wasn’t going to be that hard . All I needed to do was utilize my dusty imagination. The foundation of a wreath can be created with a circular cardboard cut out with another circle cut out evenly inside of it, about 3 inches down. The cardboard between the outer edge and the beginning of the inner circle would be the area for laying down the dried flowers and artificial leaves. I received a tip from a friend to cover the cut out with a colored spray paint that coordinated with the flowers and leaves I was going to use. I bought some potpourri with large dried flowers and used glue to place the dried flowers onto the board one by one. In between the flowers about 2 inches  apart, I added some artificial autumn leaves. I was careful to cover all of the cardboard and to make sure the glue was as inconspicuous as possible. I will say, that after a couple of hours, the project did take on the look of an autumn wreath. A wreath can be any size you want and over the years I’ve used all kinds of flowers. I will recommend dried sunflowers, mini carnations, raffia and baby’s breath. Thin ribbons and bows can be attached too.

According to wikipedia:
Aromatherapy is a form of alternative medicine that uses volatile liquid plant materials, known as essential oils (EOs), and other aromatic compounds from plants for the purpose of affecting a person’s mood or health. Scientific evidence is weak and preliminary but mildly encouraging for a limited number of claims.

I believe that it is good for one’s health and I believe that aroma triggers a natural response, and that a pleasant smelling environment usually indicates a sound and peaceful state of affairs. The effectiveness of aromatherapy may be connected to man’s development, as fragrant flowers, food, and beverages, signaled to the mind that all of the basic needs were being met and so created a feeling of calm. Friends of mine swear by the power of the nostrils and after a few vivid odor experiences, I realize that pleasant smells do have an impact on my psyche.

I myself find my mood improving whenever there is something pleasant in the air. When cooking a fine meal, I perk right up as my nostrils alert my hungry stomach that a nice mouthful is on the way. So, I have found a little trick to improve my health, using aromatherapy. It started after I’d actually gotten full on the smell of a good supper. Sound crazy? Well I’m not the only person that’s had that experience. My mind had become convinced that I had already eaten. I want to add that it was due in part, to thirst. Thirst can trick the stomach into thinking that it is hungry. Try quenching your thirst while cooking and see if it satisfies your hunger at all. I suggest this for folks on a diet, because I have cut down on my food portions with this method, and still get to enjoy the meal, and that has been very therapeutic. By the way, this works for dessert too!

Happy Aromas To All!
Written by Delightful Biteful

The inevitable settling of falling leaves and gloomy skies calls for a slice of Apple Anni or some Strawberry Pound Cake. A little piece of Ambrosia Chocolate Torte has also been known to sooth the nerves for all of us. I serve sparingly to keep the calories down.

I can not remember an autumn season that hasn’t been filled with scary movies and that special intensity that the earlier sundown brings. A nice beverage for the cooler weather is a fresh cup of hazelnut coffee. I find it is the perfect topper to a roasted chicken dinner. There are some special touches which I like to add such as a dollop of heavy whipped cream with a sprinkle of cinnamon and a biscotti cookie on the side. It’s a quick pick me up while I survey my garden and watch my favorite flowers die.

Wishing you happiness amidst the falling leaves.

Written by Delightful Biteful

I hear folks speak about their holiday season as though it were predictable and repetitive. I have made every effort to re-define my holidays. For instance, I do not serve the same food every year. Although turkey is the traditional main course for Thanksgiving, I like to change off to duck, game hen, or lamb. There are so many tasty recipes online like Recipe Zaar and Recipe Land. I always cook a trial meal before I use it for the holiday. The trial starts about 2 to 3 months before the holiday, so I am prepared in case the new dish doesn’t work out. I try new salads during lunch and try different desserts after regular meals (dessert is always my favorite).

For more variety, I try to expand my musical repertoire. There are so many holiday songs to choose from. I used to think there were only about five. For absolute convenience, XM radio has quality musical programs for the season and you don’t have to purchase a string of CDs or go ripping tunes all over the web.

For decorum, I like to use different themes such as: traditional, with golden lighting and rich dark colors, an exotic theme with bright colors like fuchsia and tropical blue, or art deco with silver and red or blue coloring. I have seen some beautiful art deco pieces on Kyle Design’s web site. I try to use my imagination without going overboard.

Last but not least, I check out the fashion and buy something festive to wear for the holidays. I try to pick something out for each member of the family too. I stay away from flashing lights and goofy eyes peering up from fuzzy slippers. The key to holiday happiness that has always worked for me no matter what’s happened throughout the years has been to take quiet time to be glad, if for nothing else but the moment. A nice egg nog and a gaze at the twinkling lights make everything alright for awhile.

And we’re off to the races!
Written by Delightful Biteful

If you’re like me, you might have had little luck keeping plants bright and prosperous in the house. I have found after countless “botanistic” deaths that three plants can handle the indoor environment; Spider Plants, Herbaceous Plants, and some Ferns (Ask about them at your plant store).

It is always surprising to me how relaxing plant life can make a room. They are a kind of plant pet and I seem to have developed a relationship of sorts after tending to them over time. I have found that too much watering is an instant killer. Keep a close eye on the moisture in the soil. If you let it build up, they can develop a fungus or they will simply drown. I water my indoor plants every three to four days depending on the heat and humidity.

Having a gathering in the family room can seem a little mundane without some plant life. Strangely enough beverages are more refreshing, it may be due to the carbon dioxide rush since plants actually breath. The party keeps it’s spruce (no pun intended) when adding a few fresh flowers to a spider plant or fern. I place them carefully between the leaves or on the branches and try to keep the shape proportionate.

I would also like to stress, that since so much of the greenery is being chopped down; more plant life anywhere can help the environment. I am not a big environmental junkie or anything, but I have noticed that the air has gotten stuffy, thick and definitely less fresh without the beautiful trees that we used to have here in Fort Lauderdale.

So here’s to more life at home!

Written by Delightful Biteful

Dealing in desserts, we receive many inquiries concerning dessert terms and descriptions. I wanted to compile a small list of the most common terms that are used. Some folks may be familiar with them but many may not.

We have pulled descriptions from Wikipedia for complete definitions:

A Génoise Cake is a sponge cake named after the city of Genoa and closely associated with French cuisine that does not use any chemical leavening, instead using air suspended in the batter during mixing to give volume to the cake. It is a whole-egg cake, unlike some other sponge cakes that beat their yolks and whites of the eggs separately; the eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time using “bain marie” or flame, to a stage known to patissiers as the “ribbon”. Génoise is not the same thing as pain de Gênes, which is an almond cake of possible Jewish origins; however,Génoise is very close in composition and basic use to Spanish bread, an Italian sponge cake known to have Sephardic Jewish origins. Génoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking. Génoise is a basic building block of much French patisserie.

A pâtisserie is a French bakery that specializes in pastries and sweets. In France, it is an official title that only bakeries that employ a maître pâtissier (master pastry chef) may use. The pâtissier is an artist who wants his or her creations to be as individual as they are, which is the reason for so many variations in French pastry shops and in pâtisserie recipes. Often found in partnership with a boulangerie, pâtisseries are a common sight in towns and villages in France.
Meringue is a type of dessert made from whipped egg whites and caster sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner’s sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are very light and airy and extremely sweet. The notion that meringue was invented in the Swiss town of Meiringen by an Italian chef named Gasparini is contended.

Fondant is a cream confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to a point, specifically the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Rolled fondant is commonly used to decorate wedding cakes. This gives the cakes a smooth appearance.

Crème fraîche is French for “fresh cream”. It is the continental European counterpart to the soured cream more traditional to Anglophone cultures. Creme fraiche is produced by a process similar to that of sour cream, with the exception that no ingredients are added. Each processing step requires attention to producing and maintaining high viscosity. Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Dulce de leche in Spanish or doce de leite in Portuguese (”milk candy”), is a milk-based syrup. Found as both a sauce and a caramel-like candy, it is popular across Latin America. It is prepared by slowly heating sweetened milk to create a product similar in taste to caramel.
 
Tiramisu is one of the most popular Italian desserts. It is made of savoiardi (lady fingers) dipped in coffee and mascarpone cream. For many years, different sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) give evidence that tiramisu was born in Treviso at “Le Beccherie” restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli. Different stories report the creation of the cake to have been born in the city of Siena.

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Unlike butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking. The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might.

Ganache - from the French word for “jowl” refers to a variety of icing, fillings for pastries, and glazes. It is typically made from chocolate and cream. Its origins date to around 1850, when it may have been inverented in Switzerland or in France. Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency.

Hope this helps the dessert novices out there.

Bon Apetit!
Written by Delightful Biteful