Tuesday, April 19, 2011

Angel Mevlüt Cookie/Melek Mevlüt Kurabiye

These angel cookies were made for little baby Nehir.  She celebrated her Mevlüt (a religious ceremony) with her family this past weekend.  The cookie includes the angel, a butterfly and 'evil eye' symbol or nazar boncu (bon-jo) in Turkish.  The evil eye symbol brings protection and good luck to all.  God bless you, Nehir.

Monday, April 18, 2011

Chicago Bulls/Basketball Theme

Happy Birthday, Derin!  Derin turned 7 this year and loves the Chicago Bulls.
He requested a Chicago Bulls cake and basketball favor cookies to go with his
birthday theme.  Gooo Bulls!

Tuesday, April 12, 2011

Chocolate Ganache Recipe

If you're not a big fan of fondant or buttercream frosting you have to try this wonderful chocolate ganache recipe. What is chocolate ganache?

Chocolate ganache (pronounced: gah NASH) is simply melted chocolate and cream melted together.  I found a recipe that adds a little butter and some vanilla extract for taste, but overall ganache is composed of these to main ingredients.  The ganache can be used warm as a fudge sauce or poured over a cake as a glaze or filling. And that's not all.  When lightly whipped, ganache becomes an extraordinary creamy filling.

BONUS:  It is also the perfect alternative to buttercream frosting if you are looking to for a "healthier" frosting.

I've added a recipe below for those of you looking to try something new.  Hope you like like it.

Ganache and Whipped Ganache

for 2 cups:
1 cup (240ml) heavy cream
1 TBSP unsalted butter
9 oz. (255 g) bittersweeet chocolate, chopped, or
         1 1/2 cups (255g)  bittersweet chocolate chips
1 Tsp vanilla extract

In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure about 175 degrees F(80 degrees C) on an instant-read thermometer; do not let the mixture boil as skin might form on the top. If this happens, use a spoon to lift off the skin and discard it. Remove the pan from the heat, add the chocolate, and let stand in the hot cream mixture for about 20 seconds to soften. Whisk the ganache just until all of the chocolate is melted and the ganache is smooth. Stir in the vanilla.

If the ganache will be poured or spread, let it cool and thicken slightly, about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.

To make whipped ganache, cover the warm ganache and let stand at room temperature until firm, 3 to 4 hours, depending on the quantity and the temperature of your kitchen. Or, cover and refrigerate the ganache until the edges are firm and the center is slightly thickened, 1 to 2 hours.
Place the cold ganache in a bowl and whisk until it changes from a dark chocolate color to a medium chocolate color and thickens slightly, about 30 seconds.  The whipped mixture should look lighter in color-similar to a dark, good-quality milk chocolate. Use immediately on your choice of cake or cupcakes.

Recipe: Chocolate Cakes: 50 great cakes for every occasion by Elinor Klivans

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