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    Entries in baking (26)

    Thursday
    Sep272012

    Cinnamon Rolls.. Yea!

    Cinnamon Rolls. 

    Hot and fresh.. when you hear those two words you think of cinnamon and warmth from a kitchen. Years ago I created a Cinnamon Roll that I taught on the pilot of The Mike and Maty Show.. feeding the entire 250 people in the audience hot cinnamon roll lead to being on the show as a regular. 

    This week LA Weekly had an article on the top 10 cinnamon rolls of Los Angeles. I have eaten in a few and really.. Nothing special. Here is the link:

    LA Weekly

    Now I am a little biased.. YOu choose for yourself.. Here is alink to mine.. And look at the picture.. You get plenty of icing! Lots of it! Plus in 1995 I won the Best Cinnamon Roll Recipe from OC Register.. I think I woudl win today too. 

    George's Cinnamon Rolls

    Wednesday
    Sep052012

    Central Market and Texas Students

    I'm Back!!!!!

    In a few weeks I will be back to Central Market throughout the state of Texas. Next week any former students that I have US Postal addresses for will be receiving information about the classes and all of my books including my new book coming out this week. This will be my last US Mail to all of you. I will be corresponding though here and my newsletter. Please make sure you are in my email data base.

    All classes are from 6:30pm to 9:00pm                                                           Monday Oct.1st:     Dallas Location                                                                 Tuesday Oct. 2nd:   Southlake Location                                                               Wed. Oct 3rd:       San Antonio Location                                                           Thurs. Oct 4th:     Houston Location                                                                 Friday Oct 5th:      Austin Location

    I will be teaching a class, all on chocolate desserts. With a recipe from my newest cookbook all on donuts!  150 Best Donut Recipes!

    Extraordinary Fall & Holiday Chocolate Pastry Party

    The fall and holiday season is upon us and time to create showstopper deserts with ease. Learn from George how to make perfect pastry. Author of 9 award-winning cookbooks, George will create desserts that will have all of your guests in Awe. 

    Menu: Semi-Sweet Mocha Flour-less French Torte, 5 Chocolate Brownies Drenched with Bittersweet Glaze, Pots de Crème, Milk Chocolate Mini-Cakes with Truffle Filling and Baked Chocolate Donuts with Vanilla Macadamia Sauce.

    www.centralmarket.com to register

    Wednesday
    Sep052012

    Norway.... Waffles

    The Waffles of Norway

    I recently returned from a 7 day cruise of The Netherlands and Norway. We started in Rotterdam the home port of Holland America Lines and also the ms. Rotterdam. We sailed to Oslo, the Fjords, Flam and a few places in-between.

    Many places served waffles. cold waffles. I am used to a nice crispy hot butter melting waffles. Not the Dutch or Norwegians. They make waffles and stack them up with just a towel on top to keep warm. Served with a nice raspberry compote and thickened cream or sour cream. Here are the waffles I had above Flam, Norway

    Norway Waffles

    Tuesday
    Jun262012

    It's All Green... Pistachio Cake with a Sherry Glaze

    I first made this cake in the early 1980s in a small Hollywood cake bakery called The Cake Walk it was on 3rd street and La Brea in the middle of all of the studios and the action.  Daily we would get filming crews, stars and the like. For weddings the groom would always pick this cake as the base. Funny how you can make a cake and the flavors and aroma of the kitchen take you back to days gone bye.

     

    Here is the glazing of the cake.... We used to boast.. "Glazed with Harvey's Bristol Creme Sherry".. The only bottle of Harvey's was in the display case next to the cake. We used jug sherry at a tenth of the cost. Today I use Galleano Winery Sherry Crema Cask Three.. (Below is the link to order and more information).

    Recipe for Pistachio Cake

    Galleano Winery Sherry and Website

     

     

     

     

     

    Tuesday
    Jun122012

    The Toll Of It All…

    Reasonably I don’t have too many pet peeves. Or at least I don’t think I do. When I do thou I voice it in my classes and presentations to see if I get a laugh out of it and if others feel the same way… This one is a keeper.

    Toll House Cookies. Purchasing a 12 oz bag of semi-sweet chocolate chips just to make a batch of the famous cookies. Bliss.. until you mix up a batch and start eating the raw creamy buttery chocolate dough.  I only yielded about 18 cookies! I looked on the package and the recipe states.. Makes 60 cookies. Sixty Cookies! Did I eat that much dough? The next time I made them, I didn’t eat any dough, not a smidgen.  I took the dough and cut it into 6 equal pieces. Then I took each of those pieces and cut those into 10. What I had was ten smaller than marble size cookies that were actually burned when I baked them for the exact timing that the recipe called for. I don’t think Mrs. Ruth Wakefield really intended us to eat cookies with only 2 chips in per cookie.

    Here is the original recipe and yes it states the yield is 60!

    Toll House Cookies

    I really think it should say. Yield: 1 dozen plus dough eating.

    When I am working on a recipe I am always making sure the yield will come out the same for you as it did for me. I would hate to have made a batch of muffins that supposedly yielded 24 and I only got 18. 

    Here is a great cookie that I have put together.. They are moist and full of flavor. Browned Butter Pecan Chocolate Chunk Cookies. They yield 20 cookies, but if you eat any dough you will get 12!

    Here is the recipe.. Enjoy!

    Browned Butter Pecan Chocolate Chunk Cookies