Return of the Puff Pastry

While I'm pretty bad about buying random ingredients that I only use infrequently, I'm equally bad about using up their leftovers whenever I'm through with that one recipe (an entire bag of dry kidney beans when I only need a single stupid bean for a King Cake, for example). I think I'm just bad at planning ahead and forget until it's too late that I should plan several menu items in advance instead of just getting overexcited about that one exotic recipe I can't wait to try. Too many times have I washed reserved egg yolks down the drain only to curse myself later for not planning a single custard, cream sauce, or carbonara instead.

But not this time! With a decent amount of puff pastry and almond paste left from the aforementioned King Cake, I was excited to try out the two main ingredients in a new way.

If you do decide to try out last week's recipe for King Cake, don't despair at the lonely scraps of puff pastry and sad looking half can of almond paste left over on the countertop--there are ENDLESS possibilities to use these up. Particularly since one can of almond paste cost me $6.99 I wasn't about to see that one go to waste.

Puff pastry is particularly versatile; equally suited to sweet or savory dishes, this stuff is a blank canvas limited only by your imagination. For a quick treat, dust with cinnamon sugar, cut into strips with a pizza slicer and twist for cookie-like spirals (just bake according to package directions). Equally, roll out and cut with a large biscuit slicer and fill with your favorite stew for mini pot pies. Seriously, this stuff is great for anything you can think of.

In order to use up both the pastry and the almond paste, I essentially made some miniature King Cake cookies. To add more almond flavor I first rolled some of the paste into the dough before cutting it out into small rounds. For the filling I blended the almond paste with cream cheese and mixed with cinnamon sugar before sandwiching a dollop between two rounds, ravioli-style. If you try this out, all amounts are approximate so feel free to experiment!

Almond Puff Daddies

1 sheet of puff pastry, thawed, or leftover scraps

1/2 can almond paste

2-4 oz cream cheese, soft style or softened

2 Tbs cinnamon sugar

Splash of almond or vanilla extract optional

1. Preheat oven to 425 degrees, line a baking sheet with parchment paper.

2. In a small bowl cream together almond paste and cream cheese. Stir in cinnamon sugar and extract, if using.

3. Roll out puff pastry on a floured surface. Break 1/4 cup of the almond paste into small pieces and dot over half of the pastry. Fold uncovered portion of the pastry over the covered portion and roll into a rectangle until incorporated.

4. Sprinkle sugar over dough and, using a glass or biscuit cutter, cut out an even number of circles. These will shrink while baking so use a larger cutter than you think you will need.

5. Place a spoonful of filling onto half of the rounds, cover with the remaining rounds and seal tightly. Brush tops with egg or milk if desired.

6. Bake 12-15 minutes.

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King For A Day

For some reason, growing up I always assumed that the Twelve Days of Christmas fell during the twelve days preceding Christmas. Oops, I guess I just didn't listen to the lyrics of the song very well. Maybe it was just wishful thinking to get all those geese a-laying and golden rings before Santa even came. However, the Twelve Days of Christmas are actually a medieval tradition marking the time right after Christmas and ending on Epiphany--today!--January 6th. In Christianity, Epiphany itself marks the beginning of the celebration period lasting through February and culminating at Mardi Gras--although most of us are probably satisfied with all the stress, celebration and gift-giving that goes into the holiday season, let alone all this celebrating afterwards.

For me, I just look at it as an excuse to extend all the great food-eating of November and December into the new year. Because Epiphany is the celebration of the storied Three Kings, last year I made my own version of Mardi Gras' famed King Cake. This year, I'm super excited to make my first Galette des Rois--the version eaten on this day all over France.

While you're probably used to the American-style King Cakes that are made with yeast dough, iced, and doused in color sugar, the French Galette des Rois is the epitome of the classy French dessert--light and flaky puff pastry, a simple and luscious frangipane filling and a light dusting of powdered sugar is all it takes for this elegant celebration cake.

While the cake is in honor of the three kings, it also gives you the chance to be royalty for a day. When you make the cake, be sure to hide a dried bean in the filling--whomever gets the piece with the bean becomes the king or queen!
Galette des Rois
1/4 cup almond paste
1/4 cup sugar
3 Tbs unsalted butter, softened
1 egg
1/4 tsp vanilla extract
1/4 tsp almond extract
2 Tbs all-purpose flour
1 pinch salt
1 pkg puff pastry, thawed
1 dry kidney bean
1 egg, beaten
1 Tbs powdered sugar, for dusting

1. Mix the almond paste into a food processor or blender with about half of the sugar until well blended. Add the butter and remaining sugar using and blend until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
2. Preheat the oven to 425 degrees F. Butter a baking sheet or line with parchment paper, and set aside.
3. Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
4. Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Prick several small slits in the top to vent steam while baking.
5. Bake for 15 minutes. Do not open the oven until the time is up, or the pastry will not fully puff. Remove from the oven, and dust with powdered sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
6. Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean. Serve warm or cold. Make sure to tell everyone about the bean .

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Cupcake Contest 2010

While I'm not usually one for New Year's resolutions, the decision one year ago to start this blog devoted to my love of cupcakes, candies, desserts and all things sweet is one resolution (and possibly the only resolution) I'm glad I stuck to. 2009 has definitely been a year of firsts for me: My first ever use of an actual pastry bag and decorating tip, my first homemade buttercream, my first experimentation with royal icing and my first donation of cupcakes to a charity event. But in honor of The Cupcake Avenger's first birthday celebration, I'd also like to kick off the "first first" of 2010. Get excited, because this one also shares a little bit of the joy with all of you.

Without further ado, I'd like to announce the Cupcake Avenger Inaugural Cupcake Contest!! Just in time for Valentine's Day you can win everything you need to create picture-perfect lovey dovey cupcakes for your honeybunny (or yourself, I won't judge) as well as a compendium of 100 easy cupcake recipes to keep you stocked throughout 2010.

First you will receive this oh-so-cute Valentine's cupcake kit featuring 24 Victorian inspired cupcake liners and toppers by Meri Meri.And just in case those adorable toppers aren't enough you'll also receive sanding sugar in Pastel Pink and a Wilton decorating tip--the first step to making your home creations look just like the professionals'.

But that's not all! You'll also receive a copy of Betty Crocker's Just Cupcakes: 100 Recipes for the Way You Really Cook. These recipes are great because they incorporate a lot of Betty Crocker products so you'll always have a quick, easy, great-tasting recipe on hand even when you're short on time or supplies.

Now, I know what you're thinking, "How could I ever win such an amazing gift package?!" Well, my friends, it's simple. For a chance to win, just leave a comment below telling me anything about cupcakes. That's it. Srsly. Just tell me why you like cupcakes, or the best cupcake you ever ate, or your favorite cupcake shop. The winner will be chosen randomly so, really, anything.

And--bonus! If you want to better your chances, just Tweet this contest for an extra entry. Now for the boring details.
1) In the comments make sure to fill in the e-mail or website portions so I have a way to contact you.
2) If you Tweet the contest, be sure to include @Cancemini4 so I can find you.
3) This will ship to you anywhere (even abroad) and will arrive in time for Valentine's Day.
4) You only have 2 weeks until the contest closes (midnight, January 16th 2010) So get commenting!

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Almond Joy

I'm a sucker for weird ingredients. Ok, let's call them "unique" ingredients. Whenever I come across a new, uncommon ingredient that I know will likely use a single time or, more likely, never actually use, it's hard for me to resist buying it anyways in the hopes of giving it a whirl.

Like that pot of Adriatic fig spread I once ate with pears.

Or the jar of tahini I used the single time I made falafel.

Even when I show self restraint, my mind always wanders back to that ingredient on the store shelf and I invariably give in with an "Oh, what the heck." Such was the case with the cans of Almond Cake and Pastry Filling. For some inexplicable reason making a prominent appearance that I don't remember from holiday seasons past, I had successfully avoided making the purchase of this odd ingredient back home--though I admit to picking up a can several times and actually wondering out loud--"What do you use this for??" While home visiting family, however, it was a different story. I mean, what better way to experiment with a strange new ingredient than in someone else's big, well-appointed kitchen? :)

The back of the Solo-brand can quickly gave me a couple of ideas on what, exactly, you do use this product for. One of which was an almond bundt cake. BORING. Doing a quick search on the interwebs I came across a delightful almond cake recipe from one of my fave chefs, David Lebovitz, and couldn't wait to try the simple yet moist cake. If you haven't read David's book, The Sweet Life in Paris, put it on your holiday reading list now because the man is hysterical.

Also to all of you out there that say baking is too difficult: While there is some truth to the saying that "Cooking is an art, but baking is a science," let me tell you that you can mess up a lot more than you think before it will actually affect your recipe. Case in point: almond filling is NOT almond paste. This was mistake #1 in my attempt to recreate David's divine recipe in the blind desire to try out my can of almond filling. #2) after searching the house top to bottom, Mom and I came to the conclusion that she must not, in fact, own the 2 round cake pans that she and I distinctly remembered her owning. No matter, I made this cake in a round springform pan instead and, you know what, this cake was still amazing! It has incredible almond flavor and was still extra moist, as promised.

David Lebovitz's Almond Cake
1 1/3 cup sugar
3/4 cup almond paste (not marzipan, maybe almond filling)
10 ounces unsalted butter, at room temperature
6 large eggs, at room temperature
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt

1. Preheat the oven to 325 degrees. Butter a 9" round cake pan (or springform pan) and dust it lightly with flour, tapping out any excess.

2. With an electric mixer, beat together the sugar and almond paste (or reduce sugar to 1 cup if using almond filling).

3. Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl, or a measuring cup with a spout, stir together the eggs then dribble it into the batter as you beat. Add the vanilla.

4. In a separate bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the batter until just incorporated.

5. Transfer the batter to the prepared pan and bake for about 1 hour, or until a toothpick in the center comes out clean. Some variation in baking time may be needed depending on the brand of almond paste. This cake is extremely moist and, if wrapped well, will keep up to a week.

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Top Secret Sweets

Moonlighting as a restaurant hostess extraordinaire in the nation's capital, I often have conversations with guests that I walk away from thinking, "Did that really just happen?" Case in point, a recent exchange with one unassuming gentleman:
"I'm waiting for my friend. She used to be a chef for the CIA."
"Oh, haha!" I retorted to this common culinary conundrum in Washington, DC. Whenever throwing around an acronym like that in a town like this you can never be quite sure whether the speaker is referring to the Culinary Institute of America or, well, that place where Jason Bourne likes to hang out. In this case, it happened to be the latter, instantly summoning up images of another famous spy chef enjoying a recent bout of popularity.

Anyways, if you want to tell your friends you whipped up a creation with help from the CIA and leave them wondering, just in time to use up those holiday gift cards that other CIA is releasing a new tome to help you create candied confections in your home kitchen (or secret spy lair) just like the professionals. Chocolates and Confections at Home with The Culinary Institute of America is an unpretentious, step by step guide to help you tackle all types of sweets by taking the intimidation factor out of words like "candy thermometer" and "soft-ball stage." With chapters on truffles, brittles, fondants, marshmallows (!), molding and more, these recipes will be perfect to round out your holiday treat-making schedule once you just can't bring yourself to decorate another single gingerbread man.

So, when you arrive to your next holiday bash with a plate full of delicious buttercreams and meltaways and the host asks for your recipe, just be sure to say, "I'd tell you, but then..."

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Attack of the Gingerzombies

I have a slight obsession with World Market. This has been ongoing ever since my days as a poor college student when I first walked there (yes, walked) to buy the requisite dorm room place setting of a single plate and bowl. Thanks to World Market, instead of the typical bag of 500 paper plates gathering grime on top of the mini-fridges of my fellow students, I got a sleek, Asian-inspired, MATCHING black ceramic plate/bowl set for about $10. Now that I'm getting more into cooking and exotic foods, World Market is still my first stop as they import tons of ethnic goodies from around the world and stock them at affordable prices (All spices are $1.99-$2.99. Yes, all of them. Even vanilla beans and whole nutmeg. Believe it). So, I was very excited last week when I found my favorite store also branching out into cupcakes. Nestled somewhere between the English clotted cream and the Italian fruit syrups I happened to spy this friendly looking canister cupcake kit.

Complete with gingerbread cupcake mix, cinnamon frosting mix, white sprinkles, cupcake liners and gingerbread people cupcake toppers, the Jo Cupcake brand kit contains everything you'll need to whip up 8 holiday-themed cakes in no time.

It's been awhile since I've made a dessert from a box (and definitely a first for one from a canister) but there are a few things I admire about pre-packaged mixes. The first is consistency; the ingredients are well-mixed and perfectly proportioned and you can pretty much count on what you're going to get every time. Portion control is also a plus; generally you're not going to end up with enough dessert to feed an army (here's looking at you, Martha, and your recipes for 36 cupcakes). Finally, time and money; when you don't have a lot of time or resources, packaged mixes are great for getting that home cooked feel in a jiffy and on a dime. As for this particular mix, it cost $4.99 and I'd give it a B+.

What I liked

• Seasonal decorations included. These are the kind of details that really make a dessert stand out on a holiday table but that can also send the cost of your recipe sky high. The fact that they are included in the kit really gives you a lot of bang for your buck.
  
• Amazing frosting. The flavor and color of the cinnamon icing really pack a punch and it's a great complement to the gingerbread cake.
  
• Great texture. These cakes came out soft and spongy and were still delicious the next day as well.

What I didn't

• Where's the batter? There wasn't really enough mix to fill all 8 liners, and I only got about 6 1/2 cupcakes out of the batter.
  
• "They taste like gingerbread-flavored Necco wafers." I don't recommend actually eating the gingerbread people cupcake toppers. Unless you're looking for some dental work on the cheap.
  
• Gingerzombies. Most of the cupcake toppers had also gotten damaged in transit. Try not to notice the empty, eyeless stares of the ones in the pic below.

Overall, I do recommend this kit if you're looking for a quick, homemade treat to bring to a holiday party this season. The flavor is delicious and the kit is relatively easy as long as you have some standards on hand (oil, egg, butter, powdered sugar). If there's not a World Market in your area, the Jo Cupcake line is also carried at some Bed, Bath and Beyond stores in a range of flavors.

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The Magical Midwest Bakery Tour, Pt. II

Possibly spurred by my inexplicable lack of cupcake baking of late, my cupcake eating has somehow not suffered in the least. After cupcakeing my way through New York, Paris, Chicago and Boston during the past four months, I saw no reason to stop on my Thanksgiving trip home last week to Columbus, Ohio. With hometown faves Pink Moon and Bakery Gingham under my belt, I was excited to checkout two more cupcakeries in the Historic Dublin area of northwest Columbus. Located just a few storefronts apart, Our CupCakery and Sugar Inc. Cupcakes are both perfect stops after a late fall stroll amongst the quaint shops of Historic Dublin.

And when I say "historic", I mean OLD :) Settled in 1810, nearly every building on High Street proudly displays a plaque denoting its status on the National Register of Historic Places. Nestled in one such stone building was our first stop, Our CupCakery. Primarly a custom-order bakery, this shop also offers a small selection of cupcakes to-go and a unique, build-your-own cupcake bar that is beyond fun. Sorry, no cocktails at this cupcake bar. Set up assembly line style and sold by weight, Our CupCakery provides a selection of several cake choices, fun frostings, toppings and sprinkles for you to create your very own masterpiece. I went with the delicious combo of almond cake, coffee frosting and Heath bar crumbles. As you can see, my brother was a little more adventurous with his choice of red velvet cake, raspberry frosting, Ohio State Buckeye sprinkles and a side of gummy worms and Coke bottles. But, I have to admit, the combo of red velvet and raspberry was delicious--he's clearly the artiste of the family.

If one cupcake stop just isn't enough (and when is it ever?) just continue a few steps down N. High St. to Sugar Inc. Cupcakes & Tea Salon. Outfitted in pale blue and light wood accents and featuring 100% organic cupcakes, this outpost of cupcake zen is possibly the most inviting cupcakery I've ever been to. With ample seating room, abundant natural light, a small food menu and 50 fresh-brewed teas to choose from, it was a delight to sip our tea and nibble our cupcakes in such a relaxed environment. The day we came in there were a few cupcake flavors left on offer including Madagascar Bourbon vanilla, dark chocolate, strawberry and, of course, Buckeye. We sampled a selection of minis, with dark chocolate the runaway hit. The cake was so moist it practically fell apart, and I was also a fan of the decadent peanut butter "silk" frosting. I've never had 100% organic cupcakes before and was afraid that some of the sweetness would suffer, but not so. The only downside with this sweet shop is that you also get what you pay for--at $3.75 for a cupcake and $1.50 for a mini, these are also the most expensive cupcakes I've sampled. Though, I do have to say, the experience is definitely worth it and you can bet I'll be back on my next trip home for Christmas.

P.S. Just in case you're not in the mood for cupcakes (gasp!), stop by Jeni's ice cream at the corner of High and Bridge streets if you happen to find yourself in Dublin (next year's Memorial Tournament, perhaps?). With flavors like White Chocolate Evergreen with Red Currant Garland and Goat Cheese with Cognac Fig Almond Compote, I can promise you it's like no ice cream you've ever had. Not planning on making it to Ohio anytime soon? Oh yes, they deliver... :)

If you go

Our CupCakery

16 N. High St.

Dublin, OH 43017

Tues-Sat 11am-5pm

Sugar Inc. Cupcakes & Tea Salon

36 N. High St.

Dublin, OH 43017

Mon-Sat 11am-9pm

Jeni's Splendid Ice Creams

1 Bridge St.

Dublin, OH 43017

Apr-Sept 11am-11pm

Oct-Mar 12pm-10am

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