Red Velvet Black & White Cookies

I've always wondered about the mystery that is the Black & White cookie. It seemed like a mystical fantasy cookie to me because I've often heard of it, seen it on blogs far far away, but have never ever tasted one or seen one in a real life bakery. All I knew was that it was delicious (as I had heard many, many times) and I wondered why it was missing from my life!!! So I decided to give them a go and they were definitely yummy. Only strife is that I think the vanilla glaze tastes a little too powdered sugary or fake, next time I'll try flavoring it a little better!

So Joy the Baker once asked her readers, "How do you eat a Black & White cookie?" And sadly, then I was not able to answer. But now, here's my secret: I like to eat right down the middle, then chomp away the vanilla and save the best for last, the chocolate glaze! Delicious if I don't say so myself.

Red Velvet Black & White Cookies

Yields: about 10 large cookies

Original recipe from Joy the Baker, which can be found here.

Printable Recipe

For the cookies:

1 1/4 cup flour

1 tbsn. cocoa powder

1/2 tsp. salt

1/2 tsp. baking soda

5 tbsn. butter, room temperature

3/4 cup sugar

1 egg

1 tbsn. red food coloring

1 tsp. vanilla extract

1/2 cup buttermilk

For vanilla glaze:

2 cups powdered sugar

1 tsp. light corn syrup

1/2 tsp. vanilla extract

For chocolate glaze:

4 oz. semi sweet chocolate

3 tbsn. butter

1 tbsn. light corn syrup

Preheat oven to 350 F. Line baking sheets with parchment paper. In medium bowl, sift together the flour, cocoa, baking soda and salt. Using a mixer, combine the butter with the sugar until fluffy, then beat in the food coloring and the vanilla. Mix in the flour alternately with the buttermilk until well combined and smooth. Place 1/4 cup scoops of batter 2 inches apart on the prepared baking sheets and spread the batter with a butter knife, but do not make them completely flat, about 1 cm thick. Bake until an inserted toothpick into the center comes out dry, about 10 - 13 minutes. Let the cookies sit for about 5 minutes then transfer them to a rack to cool completely.

To make the glazes, whisk together the powdered sugar, vanilla and corn syrup. Add 2 tbsn. of hot water, stir until smooth. In a seperate bowl melt the butter with the chocolate in the microwave for about 1 minute. Add the syrup and stir until smooth. Once the cookies have cooled, face them bottom side up on a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to allow the glazes to set and enjoy!

Tailored Tuesdays

Light and airy for Springtime and future Summer bliss.

1. Stella Mccartney "Scalloped trim silk top"

2. Stella Mccartney "Linen blend crop pants"

3. Landver "Vermail strand necklace"

4. Chloe "Suede multi strap wedge"

5. Miu Miu "Large east west tote"

all images can be found at net-a-porter.com

Words

"Paris ~ Bokeh Streets" by Siebe

Make a plan.

Set a goal.

Work towards it.

But every now and then, look around.

Drink it in.

Cause this is it.

It might all be gone tomorrow.

Samoa Cupcakes

Samoa! Ohh how I love the word, the cookie, the legend. For Cherish's 310 Purple Screenings I made these delicious beauties as one of the options. What can I say about these to make you drool, dream and covet? I don't think I have to say anything... they speak for themselves:

Samoas Cupcakes

Yields: 24 cupcakes

Slightly adapted from The Cooking of Joy, which can be found here.

Printable Recipe

For the cupcakes:

1 box yellow cake mix

1 cup water

3 eggs

1/3 cup butter, room temperature

For the ganache:

8 oz. semisweet chocolate chips

1 cup heavy cream

1 tsp. instant coffee

1 tsp. vanilla

For the coconut topping:

1 1/2 cups shredded coconut

6 oz. good quality chewy caramels

1/8 tsp. salt

3 - 4 tbsn. milk

Preheat oven to 350 F. Line a cupcake pan with liners, set aside. Prepare cupcake batter according to the box. Fill each tin about 3/4 full and bake according to directions on the box. Once done, let them cool completely. 

To make the ganache, stir the cream and chocolate over a double boiler and stir until melted. Add the vanilla and instant coffee and mix. Let the mixture cool to room temperature. 

To make the coconut topping, unwrap the caramels and place them in a large microwave safe bowl with 2 tbsn. milk and the salt. Microwave on high for 3 - 4 minutes, stopping to stir a few times to help the caramel melt (I had to add some more milk to make it smooth and creamy). When smooth, add the toasted coconut and stir until combined.  

To assemble, inject some caramel into the center of each cupcake. Next, smooth on a light coating of ganache and then let them refrigerate about 15 minutes to let it harden. Next, use a spoon to spread on the coconut topping evenly, top with some more toasted coconut and drizzle with some more ganache (you might have to re-warm the ganache to get a drizzling consistency).

FFF (Friday Flickr Favorites)

Happy Friday everybody! I'm tired and a little cranky but hopefully a nice dinner with nice company should remedy that quickly! Oh and p.s., I've been dreaming of Paris recently and a lot of other things I probably shouldn't be thinking of... can you tell?!

You can view the rest of my favorites here.

Chocolate Marshmallow Cupcakes

So for the 310 Purple order, they wanted a total of 50 cupcakes. I originally only planned to make Samoa, Berry Mascarpone and Chai cupcakes but they didn't total up to 50!! So at the last minute I had to whip these up. I had leftover ganache so that was an easy choice to top these with it and after making those Smores Cupcakes and loving the marshmallow frosting, I decided to use it again and voila, these were born! How did they taste you wonder?! Well think about it: it's chocolate, it's marshmallow, and then more chocolate. Delicious of course! Definitely a little messy though...

Devil's Food Cake with Marshmallow Frosting & Chocolate Ganache

Yields: approximately 24 cupcakes

Cake recipe from here, frosting recipe from here.

Printable Recipe

For the cake:

9 tbsn. unsweetened cocoa powder

1 1/2 cups cake flour

1/2 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

1 stick unsalted butter, room temperature

1 1/2 cups sugar

2 large eggs, room temperature

1/2 cup strong coffee, or water

1/2 cup milk, (I used lowfat)

For the marshmallow frosting: 

4 large egg whites

1 cup of sugar

1/4 tsp. cream of tartar

1 tsp. vanilla extract

For the ganache: 

5 oz. bittersweet chocolate, chopped 

1/2 cup heavy cream

1/2 tsp. vanilla extract

For the cake, sift together the cocoa, flour, salt, baking powder and baking soda into a bowl. In an electric mixer, beat together the butter and sugar until smooth and creamy, about 5 minutes. Add the eggs one at a time, making sure they are fully incorporated. Be sure to scrape down the sides of the bowl. Mix together the coffee and milk. Add half of the flour mixture, then the coffee-milk mixture, then the rest of the flour mixture until well combined. Pour into pre-lined cupcake pans about 3/4 full. Bake for about 15 - 20 minutes or until an inserted toothpick comes out clean.

For the frosting, place the whites, sugar and tartar into the bowl of an electric mixer. Set over a pot of simmering water and whisk constantly until sugar has dissolved and the eggs are warm to the touch. Transfer the bowl back to the machine and whisk, starting on low speed then eventually moving to high speed. Whisk until glossy peaks form, about 5 - 7 minutes. Add vanilla, mix until combined. Now frost your cupcakes! You can spoon the mixture on or use any tip you like. You can also either broil the cupcakes to toast the marshmallow or use a blow torch (which I used).

For the ganache, place the chocolate into a medium bowl. In a saucepan, heat the cream until it reaches a boil, but watch carefully because this happens quickly and it can boil over. Once at a boil, pour over the chocolate in the bowl and let sit for about a minute then stir until chocolate is melted and mixture is smooth. Stir in the vanilla and let sit for about 10 - 15 to slightly cool before drizzling on the cupcakes.

Midterms Mixtape

Yep. It's the second round of midterms of the last quarter. I've already half given up and I can nearly taste the sweet smell of Summer. I need music to keep me focused in these trying times... it's the only thing that makes studying bearable and slightly enjoyable.

I miss my old friend, Mixwit. But until it relaunches I'll have to resort to listing playlists rather than providing the actual songs. I'm definitely not computer savvy and learning how to add music files is not something that sounds fun...

1. Sufjan Stevens - Casimir Pulaski Day

2. M. Ward - Rave On

3. Roy Orbison -  Blue Bayou

4. Nujabes - Feather ft. Cise Star & Akin from Cyne

5. Jose Gonzales - Heartbeats (The Knife cover)

6. Radiohead - Idioteque

7. Regina Spektor - Real Love

8. The Hood Internet - Save Me Concubine (Beirut/ Ghostface Killah mix)
9. Baz Luhrmann - The Sunscreen Song 

10. Beyonce - Halo

11. Phoenix - 1901

12. Akron/ Family - Running, Returning 

13. Adele - Hometown Glory

14. Yann Tiersan - L'autre Valse D'Amelie (Amelie Soundtrack)

15. DJ Lobsterdust - Baby Arrow (Marvin Gaye ft. Mary Wells/ The Album Leaf mix)

16. Common - Misunderstood

Tailored Tuesdays

I want to wear this... like NOW. To school (without the heels of course). Loose top equals super comfy. Kind of chilly out so a lightweight sweater would be perfection and you can do no wrong with J Brands, my favorite most comfortable jeans ever. 

1. Stella Mccartney "Chunky knit cardigan"

2. Alice + Olivia "Carlie crochet scarf top"

3. J Brand "Pencil leg jeans"

4. Marni "Double platform peeptoe sandals"

5. Tom Ford "Sandrine oversized sunglasses"

6. Monica Vinader "Cabos labradorite necklace"

All images can be found at net-a-porter.com

Chai Cupcakes with Cinnamon-Honey Buttercream

So here is my fantasy (maybe a possibility): That I would be able to finish college, take a year off and then continue on to Medical School. But then somewhere after, in between, or even during I would open my own bakery. I don't know how or even if those two would work together, but hey, I want it ALL! And my best friend, Cherish, would finish up her film school program at USC and become a successful director/ producer in LA and we would live in a cute little apartment that we would make all our own. Back to the present day is where it begins, here, where I have been hired to bake cupcakes for her "310 purple" class screenings - and let me tell you the film shorts were fantastic and an honor to view! In total I baked 4 varieties, here is one: Spiced Chai with Honey-Cinnamon Swiss Meringue Buttercream.

These cupcakes were fantastic. I just received Sky High in the mail the other day, and I knew I HAD to make these cupcakes because one, I LOVE chai, and two, because I heard that her recipes were fantastic, mind-blowing, amazingness. And trust me they were indeed. I didn't use her frosting recipe as I wanted to use something that would hold its shape but I did use her notes of honey which added a nice touch. Make these NOWWW!

Chai Cupcakes with Cinnamon-Honey Swiss Meringue Buttercream:

Yields: an 8-inch triple-layer cake (serves 12 - 16) OR

Original recipe from Sky High: Irresistible Triple-Layer Cakes

Printable Recipe

For the cupcakes:

1 1/3 cup milk

6 chai tea bags

4 whole eggs

2 egg yolk

2 tsp. vanilla extract

2 3/4 cup cake flour

2 cup sugar

4 1/2 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp. cardamom

1/2 tsp. salt

8 oz. (2 sticks) unsalted butter, room temperature

For the swiss meringue buttercream:

2 egg whites

1/4 cup sugar

1 1/2 sticks of butter (12 tbsn.), room temperature

6 tbsn. honey

1/4 tsp. cinnamon

Preheat to 350 F. Line with cupcake liners, set aside. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk. In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for about 30 seconds, then add the butter and remaining chai milk. Mix on medium low speed until light and fluffy. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely. For the frosting, place all ingredients into a stand mixer or food processor and incorporate well until smooth, making sure to scrape the sides of the bowl.

Tailored Tuesdays

I love this color palette; so rich. This seems like my perfect Saturday outfit for moseying around the Santa Monica boardwalk. Flats for comfort, a clutch for ease, sunglasses for the summer sun and a scalloped jacket for femininity and night breezes. 

1. Vivienne Westwood Red Label "Wool short jacket" 

2. Vivienne Westwood Anglomania "Agriculture striped dress"

3. Marc by Marc Jacobs "Taylor cutout leather ballerina flats"

4. Oliver Peoples "Bartley photochromic aviators"

5. Tory Burch "Vegan leather logo wallet"

all images can be found at net-a-porter.com