Chef Jordan Weber
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The Baking Owl Interview + Chocolate Lava Cakes!

3/31/2015

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I was so happy that Sofia from bakingowl.com was willing to share her mouthwatering recipe for gluten and refined sugar free chocolate lava cakes! Ummm I mean who doesn't love cakes exploding with chocolate? Thank you so much Sofia for your recipe! Over to you now! 
My name is Sofia Abbas and I'm 13 years old. I've been baking since I was 6 years old. I started my weekly baking blog (bakingowl.com) during December of 2012 and I've been blogging ever since. In the past year, I've been experimenting a lot with healthy baking. As my dad is vegan and gluten free, I try to develop many healthy yet delicious recipes along with my normal recipes. Besides creating recipes, I love to make decorated cakes, cookies, cupcakes, etc. I aspire to become a pastry chef or study the field of food sciences and nutrition. I'm grateful to have so much support from my family and friends.
Lava Cake:


Ingredients:

5 tablespoons of unsalted butter

3/4 cup of semi-sweet chocolate chips

1/4 cup of dark chocolate chips

2 egg yolks

2 eggs

4 tablespoons of coconut sugar

1 tablespoon of unsweetened cocoa powder

2 tablespoons of coconut flour

pinch of salt

1/2 teaspoon of vanilla

Raspberries to garnish

Cocoa powder or Powdered Sugar for dusting

Directions:

1. Grease 4  6 oz. ramekins with butter or cooking spray.

2. Melt your chocolate chips and butter using the double boiler method or a microwave. If using a microwave, melt in 30 second increments. Let cool for at least 10 minutes.

3. Whisk the eggs, egg yolks, and coconut sugar in a large bowl until it gets frothy.

4. Add the cooled chocolate mixture into the egg mixture.

5. In a smaller bowl, whisk the coconut flour, cocoa powder, and salt together.

6. Combine the coconut flour mixture into the chocolate and egg mixture and then stir in the vanilla extract.

7. Split the batter between the ramekins and cover with plastic wrap. Let them sit in the fridge for about a half an hour. 

8. Meanwhile, preheat your oven to 425 degrees F.

9. Then place the ramekins into a deep oven safe dish and pour hot water into the dish about half way up the sides of the ramekins.

10. Bake for 17-18 minutes.The cakes shouldn't look all the way done, but the sides of the cakes should pull away from the ramekins.

11. Once done, let cakes cool for about 15 minutes before running a knife around the sides of the cakes and flipping them upside down onto a serving platter. Dust with cocoa powder or powdered sugar (the cakes won't be completely sugar free if using powdered sugar) and garnish with fresh raspberries if you'd like.

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Pastry Chef Maddy Baker Interview + Recipe!

3/10/2015

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I was so excited to get the privilege to interview teen pastry chef Maddy Baker! She shared her awesome recipe for ANZAC biscuits too! Turning it over to Maddy now....

Hi! I'm Maddy, a 15 year old girl from Melbourne, Australia. I love to cook anything sweet and one day hope to become a pastry chef. I currently post all my creations on my Instagram and blog about my foodie adventures online.


When did your love for baking begin? What do you love most about it?  

I can't remember when I wasn't baking! From a very young age my mum and I would make packet mix cupcakes and then we started to make ANZAC biscuits and from there my love for food and baking just grew. I don't know what I love most about baking, I enjoy making it but probably my favourite part would be where what I'm making all comes together, particularly when I'm making desserts and I get to assemble them. I also enjoy it when people enjoy my food and love seeing their reaction.


What is your favorite dessert to make?

 I don't really have a favourite dessert but I enjoy making layered desserts- I especially love to make anything by Darren Purchese who is one of my favourite chefs.  I want to soon start making more plated desserts though.


I've noticed that you've tried some unique dessert combinations. Describe the craziest combination you've experienced!

 The craziest thing I've eaten was blue cheese ice cream, port jelly and oat biscuit. I like blue cheese although can only handle a tiny piece but the ice cream was so silky and creamy! Another crazy one was a dessert by Shaun Quade; Well I think it was a dessert! It was carrot ice cream, cheese and marmalade. It was sweet but not overly sweet and tasted really interesting but yummy.


What are your goals for the future regarding pastry? 

I want to learn as many techniques and things I can. I want hope to be the best pastry chef I can be and either open a shop or a restaurant in which there is a tasting menu but just desserts.

This is the recipe for the ANZAC biscuits my mum and I would make when I was little. ANZAC stands for Australian New Zealand Army Corp as these biscuits were made for soldiers fighting in World War 1 due to their ingredients they could be transported easily and had a reasonable shelf life. 
ANZAC BISCUITS
Ingredients:
1 cup sugar
1 cup rolled oats
1 cup Plain flour
¾ cup desiccated coconut
125g butter
2 tablespoons of golden syrup
½ teaspoon bi-carb soda
1 tablespoon boiling water

Method
1. Preheat oven to 180 degrees Celsius and line 2 baking trays with baking paper
2. Combine sugar, oats, flour and coconut in a bowl and set aside
3. Melt butter and golden syrup in a saucepan over a low heat
4. Mix bi carb and boiling water together and quickly tip into butter and syrup mixture. The mixture should froth and bubble
5. Tip butter mix into dry ingredients and stir until combined
6. Take bits of the dough and roll into golf ball shapes, place on baking tray and gently press down until 5mm thick.
7. Repeat step 6 until all dough is gone ensuring that the biscuits are evenly spaced
8. Bake in preheated oven for 20 minutes or until golden
9. Let cool and serve

Note: All measurements are in Australian cup and spoon measures where 1 cup=250ml, 1 teaspoon=5ml and 1 tablespoon is 20ml

Check out Maddy at maddythebaker.com and on Instagram @maddysthebaker
Thank you Madddy!
-Jordan :) 
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Healthy Brownies-Oil and Dairy Free

3/1/2015

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Presenting the theme for March...desserts! Some healthy, some not so healthy. These brownies are on the healthier side! They don't contain as much as sugar as the traditional version, and they contain no added oils! (however, you do spray cooking spray underneath the parchment paper on the baking dish just to keep the parchment paper from sticking). The brownies are also dairy-free. Add my non-dairy ice cream made from a can of coconut milk, a drizzle of homemade strawberry sauce, and these brownies are a reason to celebrate!
I'm keeping it short and sweet (see what I did there-reference to the dessert theme) and heading straight to the recipe!

1/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 cup cocoa powder
1/2 cup applesauce
1/3 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts, optional

Preheat the oven to 350 degrees Fahrenheit (177 Celsius). Spray a 8 by 8 baking dish with cooking spray then line with parchment paper.In a medium bowl, combine the dry ingredients: the flours, cocoa powder, baking powder, and salt. In a large bowl, combine the wet ingredients: the eggs, applesauce, sugar, vanilla extract, and a little water if necessary. Fold in the walnuts (optional)

Pour the dry ingredients into the wet ingredients in intervals being sure not to over mix the batter. Transfer to the prepared baking dish. Bake in the preheated oven for 15-20 minutes, until a toothpick comes out clean (it may have a bit of batter on it-but make sure the brownies are cooked) Let cool for about 10 minutes in the pan (if you can wait that long!). Cut into slices/bars. Enjoy!








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    Author

    Hey, thanks for checking out my blog! I'm Jordan, a 18 year old girl who loves to cook!

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