Pastel de Flores Para Flor

It's been several months since I've been able to post anything on this actual blog- relying more on Instagram to feel plugged into the baking world. That's because working full time and taking care of our little Acorn (daughter) is all consuming - in the best way possible. I've still been baking and trying new recipes but it's hard to take pictures. We're always on a deadline and running out the door. My husband has been amazing, giving me time to still pursue my interests in the kitchen. Thank you, amor!

Hello 2019: Solutions & Hope

There is another side to Squirrels-n-Sweets. A green side. With that said, 2018 was a tough year for us "tree-huggers" as we pleaded with the world to protect natural resources and the environment. It's easy to get demoralized, especially when it feels like no one cares. That's why it's important to go into 2019 remembering that people do care. As the old adage goes, actions speak louder than words.

So please, if you care, show it. Here are a few of our home's solutions to keep pushing for a healthy planet and a happy self in the new year.

"Supreme Reefs" Brownie

Ben is cool. We like Ben. Be more like Ben.

WKND Outpost

Welcome to the WKND Outpost, Bay Shore’s first indie lifestyle boutique. They highlight smaller brands and emerging designers in a converted garage just off East Main Street. If you're off for a WKND romp in Long Island, this shop is a must to grab delicious snacks, fashionable clothing, and unique gifts for friends. Each item is carefully selected by the owner to ensure the freshest gear! Plus, they provide a venue to help local artists and vendors sell their work. Win win!

 

I'm all about this adorable boutique! It's like family to me because, well, it is family! The entrepreneur of this shop is my cousin's wife, Jessica. They saw this little property in their town of Bay Shore and debated about knocking it down or building it up.

As you can see, they went for it and revitalized this once forgotten garage! The entire space got a makeover through the tremendous efforts of my crafty cousin. Construction families come with their advantages! Jess, with the help of her architect-designer friend Manu Garza, carefully picked all the finishes to meet her vision. My favorite aspect about the store is the beautiful tile work!

For the store opening, the hubby and I delivered this gigantic brownie covered in buttercream roses. Not too shabby for surviving a drive from Virginia to New York! We love WKND Outpost and are very proud of the family for following their passions!

Visit WKND Outpost:
52 E. Main Street (Garage)
Bay Shore, NY, 11706
United States

Follow WKND Outpost:
Instagram
Facebook

Incredible Vanilla Cake with Swiss Buttercream

It was with a heart brimming with love that I accepted the thoughtful request to make a cake for one of my favorite couples! This was to be no ordinary cake - this cake would serve as the announcement for the gender of their bundle of joy. What an extraordinary mission for any baker and friend!

Truth be told - I wasn't 100% clear on the concept - only that I would know the gender before everyone else. Gender reveal cakes typically involve coloring the cake pink or blue so that when the first slice is cut, the entire party learns at the same time the baby's gender.  It took some undisclosed confusion on my part to realize that not even the parents would know the contents of their latest sonogram. It was coming straight from the doctors office to my house! That's when the gravity of the task at hand dawned on me. 

So let's break it down.

First thing first. The family wanted a vanilla cake which means you need a rock star vanilla extract. Enter the Rodelle Reserve Pure Vanilla  Extract Madagascar Bourbon. It is a total show stopper and makes all the difference when walking that thin line between vanilla and yellow cake. I never thought extract could make such a difference but my goodness this bottle smells like heaven. The flavor is concentrated so for your standard recipe, half the amount to start. I used this extract in everything - from the frosting to the simple syrup.

In terms of the actual cake. I don't like to title posts with lavish praises like, "the worlds best" or "greatest ever." There are so many recipes out there and talented bakers - it's impossible to make such claims. I will say, however, this is one incredible vanilla cake and I am so happy that I found it. It comes from the site "How To Cake It" and is demonstrated in a helpful YouTube tutorial. Be patient with the directions - they're tailored so that you can customize the recipe for any size cake (this Wilton chart helped me).

The cake is strong enough that it can be easily frosted and transported yet moist enough that it will make you weak in the knees. Just look at this beautiful, layered behemoth! To help seal the deal, I added vanilla to the simple syrup.

Rather than add color to the cake batter, we decided to go with the pinata version of the gender reveal cake. Keep in mind that you need a bottom layer and a top layer to help sandwich in the filling! From there, cut out the shape you want to serve as the candy container. Glue the layers together with frosting and pour in the filling, sealing with the top layer. The parents slice into the cake and out pours the color-coordinated treat our your choice. I highly recommend custom M&Ms for their cuteness and quality. If you have a few extra, toss them in between the layers of the frosting or bag them as a souvenir for the parents.

The frosting was, as always, my tried and true best friend for life - Swiss Buttercream from Smitten Kitchen. If that recipe was a drinking game, you would get completely trashed by this blog and for good reason: it's delicious and reliable.

The actual decorating portion of this cake did not go according to plan. I loved the base with it's ruffles and even the rustic top. The cake topper is super duper cute - special thanks to Rustic Daisy Designs. Dust with your choice of food-grade luster dust to add a slight glimmer to frosting after its had a chance to firm up in the fridge.

What I didn't love was the gold fondant stars. I wanted varying sizes of stars and had poor luck finding a set that went as small as I wanted. As I stomped around the house frustrated, my wonderful husband jumped in and made these. It was a last minute decision to use them and though I'm still not that crazy about the overall look- I do appreciate Mike's unconditional support. Thank you, darlin!

At  the end of the day, all that matters was the look on the parent's faces when they learned they were having a son. I've never seen a couple learn the gender of their child and it was honestly a magical moment. I can't really put into words the sparkle in their eyes or how genuine their smiles. This lovely young lady and I have been friends since college, from Ishq Kameena to Costa Rica, and it's an honor to have shared in this experience. Thank you both for trusting me. I love you already little man and cannot wait to meet you!

Incredible Vanilla Cake with Swiss Buttercream
Vanilla Cake from How To Cake It
Swiss Buttercream from Smitten Kitchen
Vanilla Simple Syrup

Heather and Mike's Wedding Cake

Last year, I had the tremendous honor of making the wedding cake for one of my favorite couples, Heather and Mike. That's right, our husband's have the same first name - we must be on to something!  I offered my baking services as a wedding gift and was blown away when they accepted. There are tons of talented bakeries out there and I am so touched that they would trust me with such an awesome responsibility. It was time to roll up the sleeves and get serious.

The biggest obstacle was distance. Heather and Mike live in the Midwest and I am in Northern Virginia. How the heck does one pick their cake from their baker when they're thousands of miles apart? Fortunately, the beautiful couple knew that they wanted a chocolate cake with raspberries so that question was already answered - it was a matter of picking the right combination of recipes.

We only had one shot for a formal cake tasting when they visited VA shortly before the wedding. To expedite the process, I had pulled together an expert team of taste testers to form, "the Cake Committee." Based on the Committee's feedback, I had a strong recipe in mind but still wanted the bride and groom's full participation. As a blind taste test, I included two entirely new chocolate cake recipes and fillings with two frosting options. 

Much to my delight, they picked the same chocolate cake and Swiss buttercream frosting as the committee, both from Smitten Kitchen! As for the filling, the winner was Bonne Maman Natural Raspberry Preserves. This delicious and convenient spread beat out a fancy raspberry curd that I bought from an up-scale bake shop. Delicious doesn't have to be over-budget. The final cake was three tiered, two layers each with a 12 inch round base. There was a pan of sheet cake on deck just in case!

Now that the recipe was settled upon, it was time to strategize! The wedding was being held down near Richmond, about a two hour drive from our home, and there was no way a fully frosted cake would make it in our car. Luckily, the reception hall had a small kitchen and agreed to let us put the cake together on-site the night before. 

Three days before the wedding, I made a huge batch of Swiss buttercream and let it rest in the fridge, Two days before the wedding, all the cakes were made with extra layers as back up should something go wrong en route and mummified in saran wrap. We headed down to the in-laws to mitigate the impact of potential traffic. The day prior to the wedding was reserved solely for cake transportation and construction.

This was honestly a stress free experience thanks to careful planning and an INCREDIBLE support team. My husband jumped all in with cake transportation and set-up. For the life of me, I could not cut the cake skewers needed to stabilize all the layers of cake. Mike managed to find a box cutter at the reception hall and made it happen through sheer force. He also managed to find dinner that I wolfed down while the crumb coat set - I seriously cannot function without food. He is my biggest supporter and I cannot thank him enough for always helping out.

Additionally, my wonderful in-laws pitched in by emptying out their refrigerator to store the wedding cake. Their home was the in-between point between the reception hall and our house. You can never trust traffic on the highways out here and we left no room to chance. When we arrived, the contents of their fridge was distributed between coolers in the kitchen to make sure the entire cake fit. I couldn't ask for a more awesome family to marry into! 

There was one vital lesson learned - if you really want a white frosting - don't rely on butter. I thought it was the vanilla adding a slight hue but even with clear vanilla extract there was a noticeable tint. To ensure a snow white look, I resorted to a thin layer of marshmallow frosting covering up the beautiful Swiss buttercream right there in the reception hall. It was a snap decision and was much harder to stylize. We settled on horizontal stripes than the planned vertical lines. For a manageable white finish - use a frosting that is shortening based.

Adorned with purple and blue flowers, golden acorns, and tiny pine cones - this cake captured the natural simplicity and gentle spirit of Heather and Mike. It was an incredible ceremony and reception, filled with thoughtful accents of their journey together- from the dried Wyoming wildflowers to the cute puns on the buffet tables. You are amazing individuals and bring out the best in one another. Thank you both for believing in me! Sending much love and wishing you many happy anniversaries to come! 

PS. Mike, keep HB away from those darn moose! We can only handle so much wildlife!

Staying In for Korean BBQ

My circle of friends have one shared interest that really brings us together: food. We. Love. Good. Food. It's not a celebration if there's not a nosh. Our potlucks have assignments and themes. Everyone is eager to try one another's cuisine and yell for the recipe. Even on a simple nature walk, someone is packing cheese and crackers.  It's pretty awesome. 

For a friend's birthday, Young and his sister plotted an awesome surprise dinner. The birthday girl is a notorious eater and lover of coffee. We knew the best celebration would involve copious amounts of good eats. The dining room and kitchen had too many windows so our options were tight. While he distracted her outside of the house, the rest of us hid in the garage surrounded by delicious smells and holiday twinkle lights. 

Young's family is Korean so when they prepare a meal - you fast the days leading up to it. His sister, bless her heart, prepares a feast of meat, fish, kimchi, and tofu soup. My favorite part is always the mushroom caps! As they heat up, condensation builds up in the center making it like a tiny shot of mushroom soup. What spoiled kittens are we!

The main event, of course, is the strips of pork belly. It is insanity how much meat goes into these feasts (like a Portuguese person should talk). It's cooked conveniently on a portable gas grill and everyone pitches in making sure it doesn't get overcooked. As soon as the meat is ready, an army of chopsticks and forks battle it out for the choice pieces.

Then we realize there is still a whole package of uncooked meat and there's no need to act like savages. Ahem.

For little old me though.... it's all about the grilled vegetables. Onions, slices of garlic, those mushroom caps, all served up on a bed of white rice and topped with my sweet darling kimchi. I love all that has vinegar! You don't need to eat meat at Korean BBQ to be satisfied, there are plenty of options. Take a big old piece of lettuce and make a happy burrito with your choice of fillings. Divine.

If you ever want to make this yourself at home, do the homework and invest in a gas grill or do it the good old fashioned way on the barbecue. Food and Wine put together a list of Korean recipes to try at home. Personally... I'm just going to stalk Young until he teaches me!

The surprise birthday party was a total success with the beautiful birthday girl showered in tasty treats. We almost got her completely but she knew something was off when Young wanted to get into the house through the garage. Close enough! Happy Birthday lady!

Special thanks to the family for hosting and making such an amazing dinner! 고맙습니다!

Biscuits and Blizzards

As you can see, our little home made it through Blizzard Jonas 2016 in Virginia without a hitch! We are grateful that we didn't lose power or have to wait too long for a snow plow to come through our neighborhood. There was a lot (as in a dumb amount) of shoveling involved. 

In preparation for the blizzard, we made sure our grocery list was thoughtful and delicious. If you're going to be holed in, you best be holed in right with tasty food and lots of coffee. There were chocolate chip cookies with tahini hot cocoa, biscuits, roasted chicken, chickpeas, and espresso cinnamon buns. Not too shabby. As things came out of the oven, we shared with our neighbor to help fuel the shoveling.

Our strategy was simple: eat well, keep warm, and stay ahead of the game. We didn't give the snow a chance to pile up to it's highest potential. We hit it in rounds during the morning and evening, using lots of pet-safe salt.  It truly did pay off by the end of the weekend as we watched others labor for hours trying to dig out their cars. Go team go! See picture below to get an inkling of how high it piled on our back deck alone - our little Remington was so puzzled. 

Like I was saying. 

Being holed in, we were going to at least enjoy some good home cooking. One food that I know Mike will always destroy is biscuits. He loves them in every shape and size, from drop biscuits to carefully rolled and layered. I think it's their versatility that makes them so special. You can enjoy them with a smear of jam if you're feeling naughty or pile on eggs for a hearty breakfast. 

This recipe {insert glam shot of biscuits} is one of my favorites because it's perfectly lazy: light and tender Cream Biscuits. That's right - cream biscuits. I learned about them by accident a few years back when I had extra heavy cream in the fridge. Unlike the traditional biscuits, there is no slicing butter into pea sized crumbles. It's as easy as measure, mix, mold, and bake. Freaking. Awesome.

As for the taste, they do not have a "buttery" flavor but the cream has the butter fat to make it sinfully good. They have a bit of a crumb to them but they hold their shape very well. Just make sure that you do not over mix your dough or else it won't rise as well when baking.

Since the basement was super cold, we turned the living room into head quarters with a pop-up table from my college years courtesy of Asako. Anything to get some natural light. It was like having an indoor picnic (with fresh out of the oven biscuits). Stay toasty everyone! Spring is just around the corner!

The recipe for these quick and easy, oh so dreamy Cream Biscuits can be found on Serious Eats.

Excursions: Spain

This past September, we fulfilled our friend's dream to visit Spain. Brandon fell in love with the country back in high school and its had a hold on his heart ever since, specifically, the Sagrada Familia. And so! With some shoddy planning and straight Airbnb hospitality, we banded together and made the journey across the Atlantic.

Our trip was not one of leisure because we needed to pack as much action into nine days as possible. That's right. Only nine days. We flew into Barcelona, drove to Valencia (my favorite), enjoyed a day trip to Ibiza, and then rushed off to Madrid. It was a whirlwind but we had a blast!

Shout outs to La Pequeña Pastelería de Mamá in Valencia for their sweet hospitality, delicious tea, and excellent chocolate croissant. Taberna Mas Al Sur  in Madrid bestowed us with the best meal of the entire trip and hooked it up with the tiramisu. Not too far,  La Infinito Cafe-Libros-Arte of Madrid had fantastic espresso and was bumping Calle 13 - can never go wrong there. 

For all our enjoyment, it was a unique time to be in Europe with the economy and refugee situation. The homeless in DC are generally associated with mental illness while it was clear Spain's situation was people down on their luck. Dumpster diving was common practice and it was heart breaking to witness such an act as a commonality. Hopefully things will improve soon.

All the same, we are grateful for the opportunity to travel and experience new worlds. Till the next adventure. 

PS. Portuguese paella > Spanish paella

 

 

 

 

 

 

 

 

 

Reduce Waste this Holiday Season

For those of you who don't know me, I have always been a tree hugger. Taking care of the Earth is fundamental to the health of ourselves and others.  Everything is connected by a strong yet fragile ecosystem -  from our families to the fish in the sea. This message has been on blast since we were children (thanks Captain Planet!) and yet society overall still hasn't grasped the importance. The well-being of one directly effects the well-being of all.

This holiday season, please remember that celebrating is not a license to be wasteful. If you have a moment, read this thoughtful article from the World Wildlife Fund (WWF) on how to reduce food waste. Consider conserving what would be excess and sharing with someone less fortunate like your local homeless shelter. It's all love - for one another and our beautiful planet. Thank you!

"When we throw away food, we're also throwing away the land, water, and energy used to produce that food." 

- Pete Pearson, Director of Food Waste, WWF

Remington and the Animal Welfare League of Alexandria (AWLA) Calendar Contest

This past February, the hubby and I took an unexpected leap and opened our hearts to a new family member: Remington.

We met Remi (formerly "Mortimer") through the shelter where we volunteer, the Animal Welfare League of Alexandria (AWLA). It was a chance spotting on their Facebook news feed of this incredibly darling rescue from West Virginia. I instantly was drawn but knew a dog wasn't planned in our immediate future. I resisted the temptation of meeting him for two weeks. He would be scooped up in a heart beat with those beautiful brown eyes and funny left ear, right?

During that time, all Mike heard from me was Remi updates: "he's still there" or "not adopted yet." Never before had I raved about a dog at the shelter, just the occasional kitty crush. Eventually, I sheepishly raised the question if Mike would consider meeting Remi. 

He exhaled a deep sigh. It turned out he had been planning on adopting Remi as a surprise for Valentine's Day. He was so taken aback by my Remi ramblings that he knew that this dog was special. Is the man good or what?

 

In honor of AWLA, we decided to enter Remington into one of their key annual fundraisers, the Calendar Contest! It only seemed right to participate since they helped us find a home for Penelope, introduced us to Slade, and brought us Remi. Time to pay it forward!

All donations from the Calendar Contest are in support of the day to day activities of the shelter including medical procedures. AWLA places more than 1,500 companion animals, including dogs, cats, rabbits, guinea pigs, birds, iguanas, chinchillas and many more, in permanent, loving homes each year. An additional 300 stray pets are reunited with their owners through the League annually. Any animal adopted through the shelter receives vaccinations, spaying/neutering, and is micro-chipped. 

Please consider supporting this worthwhile cause! Spread the word! And naturally... feel free to vote for our little Remington! *wink wink*

Since 1946, the Animal Welfare League of Alexandria (AWLA) has been a resource for the community and a shelter for homeless animals. AWLA operates the Vola Lawson Animal Shelter and Animal Services for the City of Alexandria. AWLA's shelter is the only open door facility in Alexandria, Virginia and takes in any animal in need. AWLA also investigates animal abuse and neglect and works hard to charge and prosecute animal abusers. The League plays a key role in promoting responsible pet care across Northern Virginia by facilitating animal adoptions as a viable option to purchasing animals from breeders, spay and neuter assistance, education and community service and outreach.

Peach Bubbly Cake with Swiss Buttercream and Peach Filling

Happy Belated Mother's Day! Sending much love and respect to all the amazing mothers and mommy's-to-be out there! I am lucky to be surrounded by so many strong women who have served as mentors and confidants. It's surreal to watch them take that first insane brave step into motherhood and grow as a parent. The journey is beautiful, terrifying, and rewarding. You ladies definitely deserve a day of recognition! 

To celebrate our own wonderful mom, Joey and I cooked up some Portuguese classics for lunch. The brother killed it on the grill and the husband came to the rescue by rushing out to a busy grocery store to buy the right kind of rice. It's not a real meal if there isn't rice and beans! In all seriousness, there's no way that Joey and I can repay her for being such a great mother and person; hopefully these small tokens of appreciation will add up! 

Naturally, I had dibs on making the cake.

This design from Cake Geek Magazine has been on my mind for several months. The grouping of tiny flowers captured my heart and I knew that nossa mãe would love it. She is a monster gardener with an affinity for roses, specifically the Mr. Lincoln. The base is a white cake modified from America's Test Kitchen that I have re-purposed several times including the Thai Iced and Blue Moon cupcakes. It is a bullet-proof base recipe that results in a light, airy cake. The filling is simple as a peach and the frosting is a smooth swiss buttercream from Smitten Kitchen.

If you want to frost the cake in the same style, hop on over to Cake Geek Magazine for step-by step directions! Please note that instead of using the Wilton 80 U-shaped Tip, I went with a "drop flower tip" Wilton 225 for the main flower.  Additionally, I used a Wilton 7 Tip instead of a 6 for the border. I didn't do two shades of green for the leaves because let's face it.... at this point I was running late to lunch! Make it your own and work with what you have!

Muito obrigada mulher por tudo o que tu fazes para a nossa família! Te amo muito!

PS. You're next, mother-in-law!
PSS. Sorry for camera-phone shots- that's what we had on hand!

Peach Bubble Cake with Swiss Buttercream and Peach Filling

Cake

2 3/4 cups cake flour
3/4 cup champagne

1/4 cup peach shnappes
6 large egg whites (3/4 cup), at room temperature
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

Frosting 

Smitten Kitchen's Swiss Buttercream (9 inch cake measurements)

If you want to frost in the same style, hop on over to Cake Geek Magazine for step-by step direction! 

Filling

1 medium peach, thinly sliced

NOTE: this recipe is for 8-9 inch round cake pans; I used two 6-inch rounds since it was serving only four. The remaining batter was used to make mini-cupcakes to bring into work. 

For the cake: Set oven rack in middle position. Heat oven to 350 degrees. Spray two 6-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.

Pour champagne, peach shnappes, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of champagne mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of champagne mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart.  Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool completely, about 1 1/2 hours.

For the frosting: If you want to frost in the same style, hop on over to Cake Geek Magazine for step-by step directions! 

Prepare the frosting per Smitten's Directions. 

Assembly: Thinly frost the top of one layer of cake; arrange thin slices of peaches from the center forming a ring and working your way out leaving about 1/2 inch wide free around the perimeter. Pipe outer perimeter with frosting and top with second layer of cake. Frost the cake as desired.