Sugar and Spice: Almond Cardamom Cookies from Traveler's, Seattle

Down the street from CakeSpy Shop in Seattle's Capitol Hill, there is a sort of hippie food, tea, supplement and gift shop called Travelers. They have a sort of cult following for their chai tea (not to be confused with tai chi, although many of their patrons do that, too).

Now, there's nothing wrong with their chai--nothing at all. But the reason I go there is for the cookies. In particular, the almond cardamom variety.

Chewy, rich, spicy, and lightly sweet, this is kind of like oatmeal cookie meets spice cookie, and both sides become more delicious as a result of their union.

It's the type of cookie that you could probably psych yourself into believing it's healthy, but really, it's not.

It's a simple cookie, but a very good one: and when paired with a spicy chai, it might just whisk you away to a faraway place, if just for a few moments.

Travelers, 501 E Pine Street, Seattle; online here.

Totally Sweet Guest Post: Decorated Party Cookies by Bird Crafts

CakeSpy Note: This is a guest post from Bird, who would like to introduce herself thusly: Hi everyone, I'm Bird from Bird Crafts and I love to blog, chat, craft and design printable party goodies (which you can get at my shop on Etsy). You can also find the full tutorial on her site.

Yep, these are my first decorated cookies. I don't say that to brag, but rather as a huuuuuge disclaimer and perhaps as an incentive for you to have a go too. 'Cause if a total cookie virgin can ("can" being a very loose term here...), then anyone can!

I got my cookie dough recipe and cookie cutters from a baking supplies on-line shop as they make tons of cookies for demonstration purposes, and so I figured their recipe would stand the test. And it did!

It held the intricate frog and butterfly shapes beautifully and tasted great! The only ingredient missing was 2 tea-spoons of bicarbonate of soda or some other raising ingredient, I think.

Anyhow, if you're using this recipe, be sure to persevere until you eventually get a smooth dough like the photo above and refrigerate the dough covered in cling film for at least 2 hours. It is a very short (crumbly) dough and it needs to be chilled before you attack it!

TIP: before rolling your dough, make sure to cover you working surface and rolling pin with flour. It does not say that on the recipe sheet, but I found it helped a lot.

Whilst you let your cookies cool down on the wire rack (Yep, I even attempted lollipop cookies, but that's another post..), prepare your icing.

Now, this was a total guess work but later I discovered the ratio of icing sugar to water is just so the mixture has a syrup consistency and covers the back of a spoon without being too thin (very scientific...NOT). But you'll be able to experiment and get the right consistency after a few attempts. 

TIP: If it's too sloppy, add more sugar. If it's too thick add more water (a few drops at a time).

Add a few drops of liquid food colouring and set aside covered with film so it does not get a crust. 

I must say that if it hadn't been for Wilton's Icing tubes, I would not be writing this post. 

TIP: If you're a novice to icing you should purchase these tubes to practice with, otherwise you may totally lose the will to live...

The tubes are sooo easy to handle even if you don't have very steady hands. Plus, you can simply screw the lid back on and store the rest for another occasion. Please note: Wilton are NOT paying me to say that!

Where were we...Now, draw a thin line all around you cookie. Doesn't have to be neat, you'll be able to re-do it later. You just need a line to act as a barrier holding the thinner icing inside. Fill the gap with the thinner icing you reserved. 

TIP: Don't be tempted to place too much on, otherwise it may run over the lines.

TIP: Use a tooth pick to help you "guide" the icing into the little corners and small spaces. 

TIP: Note that I am decorating the underside of the cookie? This is because the right side is slightly raised in the cooking process and you really need a flat surface to work with - So turn those babies upside down to decorate.

Let your cookies dry over night. I sat mine on a baking tray on my worktop.  

Next day, add the finishing touches to your design, like going over the edges of the cookie one more time with the Wilton's icing tube and adding detailing.
Let the cookies dry another day, but make sure there are no curious hands or teeth about. Place them in cute party bags and make someone's day!

Oh, and I used the cupcake toppers from my Garden Party Collection as favor tags, and my assorted  matching Fabrics as the the background (fabrics coming soon to my shop)! Tags vailable at my Etsy shop.

TIP: Although this whole process takes 3 days you can make the cookies in advance:

1. You can chill the dough and roll it out the next day.

2. You can freeze the baked cookies without the icing

3. You can also freeze the cookies already decorated in a covered plastic container, separated by grease-proof paper. Defrost them covered at room temperature for about 2 hours. They taste basically the same as fresh. Honestly, I tried!

I don't really know how long you can keep them in the freezer for, but I am testing that for you. I guess because the recipe contains butter it wouldn't be advisable to freeze them for longer than 3 months...(CakeSpy Note: but really, will they last that long?)

Ask CakeSpy: How Are Oreos Made?

Best use of Oreos: as a s'mores base!Dear CakeSpy,

First off, I'd like to suggest that you start a column called "Ask CakeSpy". First question: How are oreos made? I've been contemplating this for a while.

Sweetly Inquisitive in Santa Cruz

- - - - - - - -

Dear Sweetly Inquisitive,

Do you want the short answer or the long one? How 'bout both?

As for the actual production process, no, they're not made from the leftover bits of other cookies, as one urban legend would have you believe. As I discovered,

According to a statement from Kim McMiller, an Associate Director of Consumer Relations, a two-stage process is used to make Oreo cookies. The base cake dough is formed into the familiar round cookies by a rotary mold at the entrance of a 300-foot-long oven. Much of current Oreo production is done at the Kraft/Nabisco factory in Richmond, Virginia. 

and also, as for the design, it is "stamped out by brass rollers passing over sheets of chocolate dough". (source: NY Times)

However, if you want to get a little more philosophical about how it is that Oreos came to exist, well, let's touch on that too. 

When was it invented? The Oreo, which was originally known as the Oreo Biscuit, made its debut in 1912 from the Nabisco Company in NYC (now the site of the Chelsea Market, btw).

Where does the name come from? Per Wikipedia,

Oreo comes from the Greek root for appetizing as in orexin or orexigenic (appetite stimulating) or anorexic (loss of appetite). There are many theories pointing to the origin of the name 'Oreo', including derivations from the French word 'Or', meaning gold (as early packaging was gold), or the Greek word 'Oros', meaning mountain or hill (as the original Oreo was mound shaped) or even the Greek word 'Oreo', meaning beautiful or nice. Other theories are that the 're' from cream was 'sandwiched' between the two Os from cookie, or the word 'just seemed like a nice, melodic combination of sounds'. A TV spot for the Got Milk? campaign showed a false etymology where, when at a board meeting to decide the name of the cookie, one of the members is asked for his opinion; the member, who just ate a cookie and does not have any milk to wash it down responds "I don't know," which is heard by the board member as "Oreo."

Why and how was it made? Some say that the cookie was developed to sell to the British market, whose cookies (biscuits, to them) were seen by Nabisco to be too humdrum. Originally, Oreo was mound-shaped (perhaps not unlike the cakester?) and available in lemon meringue and cream flavors. They were originally sold in novelty tin cans with glass tops, allowing customers to see the cookies. But, as I learned here, the recipe was changed before they became the oreos we know today:

A newer design for the cookie was introduced in 1916, and as the cream filling was by far the more popular of the two available flavors, Nabisco discontinued production of the lemon meringue filling during the 1920s. The modern-day Oreo was developed in 1952 by William A Turnier, to include the Nabisco logo.TKO: That's French for "Expensive Oreo".

A couple of other facts worth mentioning: 

• If your mom, like my mom, insisted that Hydrox were "just as good", maybe you should have believed her: apparently, Hydrox cookies, which I'd always assumed to be an Oreo ripoff, were actually invented in 1908--before the Oreo (!).
• The original Oreo cookies were made with lard in the cream filling; these days, it's made with vegetable oils, or, in some countries, coconut oil.
• How did I miss this? Banana Split Creme Oreos were available for a limited time in 2008, consisting of cream with a light yellow color and banana flavor.
• Knew it! Vending machine packs of Oreo cookies from vending machine 6-packs are smaller diameter Oreo cookies with about 10% less mass than regular Oreo cookies.
• There was a Post cereal called Oreo O's. The cereal was discontinued in 2007.
• Oreo is on YouTube. No, really.
• At fancy bakery Bouchon, there is a fancy version of the Oreo called the TKO, "reinterpreted using...chocolate sable dough and a sweet white chocolate ganache filling." One cookie costs about as much as an entire bag of Oreos. I've totally bought one and had no regrets.
• There is a place in New York called Oreo Way. It’s on 9th Avenue between 15th and 16th streets and was the site of the first Nabisco factory.
• Oreos are a great s'more base. S'moreos!

Want more? Visit the Wikipedia page on Oreos, or the official Oreo website--you'll also find more on the European Oreo site. You'll also find plenty of lore on The Food Timeline. Got a pressing cake or sweet-related question? Email cakegumshoe@gmail.com!

Sweet Art: A Masterpiece by an 8-year Old

What else can be said? The force is strong in this one.  (thanks to Denise for sharing!)

Baker's Dozen: A Batch of Sweet Links

Totally sweet! It's friday! Fire up Facebook, click on these links, and while away the work day, sweetly! (I won't tell your boss, promise.)

Cake Revival: In Los Angeles, almost-extinct desserts get new life.

Sweet cream: Jeni's Ice Creams are "the best I've ever tasted" says Cake Gumshoe Margaret, who says her favorite is the salty caramel.

Sweet fancy: here's a reason to wish you were in Chicago right now: The Baked Escape.

More sweet TV: DC Cupcakes is coming to TLC!

Cream Cheese and Paula Deen: They're teaming up to help us get fat with a $500 per day recipe giveaway starting July 19!

Best Book Tour Ever: Jennifer Weiner is doing a book tour for her newest novel, and at each reading, there will be cupcakes from a local cupcakery (including Love at First Bite in Berkeley, Sprinkles in Los Angeles, Betty's Tasty Buttons in Philadelphia, and Society Bakery in Dallas!).

Ice Cream Sundae Brownies? I love you, Picky Palate.

Toffee? Pretzels? Beer? Why decide? In Chicago, a confectioner combines all three. (via NY Times)

Whoopie! If you're in Seattle, you're in for a treat, with the upcoming Whoopie Pie Bake-Off at Oddfellows Cafe.

What did you do over your summer vacation? In the Seattle area, an 11 year old is making cupcakes (and bank!). (Thanks Suzette for the tip!)

Sweet sisterhood: new show DC Cupcakes is hosting a blog essay-contest giveaway.

Pie Irons. Yeah! In double, square, and round. Thanks to Kristin at Meringue Bake Shop for the tip-off!

Sweet Memories: Remember the CupShake?

CLOSED: Cake Byte and Giveaway: Cupcake Plates by Michelle Miller Now Available at CakeSpy Shop!

Cake plates are awfully pretty...

...but cupcake plates are freaking adorable.

And why not put it on a pedestal? It's like a shrine to the sweetest type of experience there is, the cupcake: a treat you don't have to share with anyone else.

And now, the cutest individual cupcake plates in the world, made by the super-talented Michelle Miller, are available at CakeSpy Shop (both online and in the retail store!).

Giveaway Alert!! One lucky reader will win one of these plates, in a sweet summery light green! Just leave a comment below saying what type of cupcake you'd use first on this pretty little plate.

The giveaway will close next Friday, July 23, at noon, and the winner will be contacted shortly after. US entrants only this time, please!

Shop available colors here, or come visit the store at 415 E. Pine Street, Seattle WA 98122!

Milk Maid: A Fudge Q + A and Recipe from Swiss Maid Fudge

You've never met Jane Heller, but you'll probably like her as soon as I tell you this one thing about her: she has a company, Swiss Maid Fudge, that specializes in making delicious...well, you know. This Wisconsin-based company offers many options beyond the expected vanilla and chocolate, by the way--anyone care for some banana split fudge?

Anyhow. Ready to hear more? Thought so. 

Q: How did you first get involved with making fudge?
A: I began making fudge in high school when I would work summers in the candy store. I would spend my summers doing the same techniques we use today which really sparked my love of the business.  Making fudge has been a large part of my life and I have really grown with this company.

Q: How has Swiss Maid Fudge changed since you first started there?
A: We began with just 3 flavors of fudge – chocolate, vanilla, and maple fudge and have expanded to over 24 flavors!  We have also expanded our homemade products to include several caramel and brittle varieties, salt water taffy, caramel apples and hand-dipped chocolates. We have also expanded nationally through our Web site and started selling all over the country. As a company, we wanted to keep the traditional way of making our homemade fudge, but update our business through our online presence.  

 
Q: What are the top tips you can give someone attempting to make the perfect fudge?
A: The top three tips I can give are:

• Wash down the sides of your pan with a brush dipped in water to prevent the formation of sugar crystals. 
• You must use a candy thermometer and cook it to the correct temperature specified in your recipe – a degree here or there will make a big difference in the final outcome. 
• Let the mixture cool a little before mixing – this will result in a creamier consistency.

 And now that you're armed with that expertise, howsabout a recipe? Jane was kind enough to share one:

Jane’s Chocolate Fudge Cake Recipe
(Video of Jane making this recipe can be found above, or here)
Ingredients:

• 3/4 Cup Whole Milk
• 2 Cups Granulated Sugar
• 1/4 Cup Corn Syrup
• 6 oz. Unsweetened Chocolate
• 2 T. Butter
• 1 tsp. Vanilla

In preparation

1. Finely chop or grind the unsweetened chocolate.
2. Prepare your marble slab or countertop by sprinkling with water.
3. Spray your ring molds with cooking spray. You may select any size mold you prefer. Have a small greased container ready to put the remaining fudge in after you fill the molds.

Procedure

1. In a saucepan, combine milk, sugar, corn syrup and butter stirring to combine all ingredients well. Wash down the sides of the pan and the stirring spoon with a pastry brush dipped in water. Insert a candy thermometer making sure it doesn't sit on the bottom of the pan. Cook to 238 degrees. Do not overcook.
2. Promptly remove from heat and slowly pour onto your work surface. Sprinkle the surface of the candy again with water and sprinkle the unsweetened chocolate evenly over the top. Let cool until the cooked mixture holds a slight indentation when your finger is pressed into it-mixture should be warm not hot. This should only take a few minutes.
3. Using a scraper begin mixing from the outside edges into the middle making sure to get well underneath the candy. Mix swiftly as setting will occur quickly. Once mixed, place the fudge into each mold and the remainder into a pan.
4. Fudge should immediately be ready to remove from the molds. Sprinkle the tops and sides of each layer with coarse sugar and stack. To make each section stick together melt a little chocolate and put in the middle of each layer before stacking the next.
5. Package in a cellophane bag and tie with a bow or store in an air tight container. Makes approximately 2 lbs. of fudge.

To learn more, visit the Swiss Maid Fudge website; for a virtual tour of their factory, click here.

Cake Byte: Seattle Square Brings Sweetness to Pioneer Square

Guess what? There's a new weekly outdoor festival called Seattle Square coming to Pioneer Square, starting this Saturday, June 17th, and continuing through the summer. This is totally sweet for a few reasons. First, it's an incentive to go down to Pioneer Square at a non-artwalk time, now that Elliott Bay has moved up to Capitol Hill (probably to be closer to my shop).

But second--and perhaps most importantly--there will be totally sweet vendors. From the figuratively sweet--that is to say, cool artists and designers--to the literally sweet, with delicious snacks available from vendors like Parfait Ice Cream, Streat Treats, Tweet Toffee, and Marilyn's Nut Butters (quit tittering, you).

Go check it out! You can find the information on Seattle Square here.

O' Delicious: O'Henry Bars Recipe

Dear Oatsies,

I'm sorry to have to say this, but it's over. I've found another oat-based bar cookie to love.

And that other oaty treat? The O'Henry Bar. We met accidentally--when I was chatting with Sabrina, a shopper at the Urban Craft Uprising, she told me about the O'Henry Bar, a treat her mom frequently made for her growing up. At first, this bar sounded kind of like you, Oatsie--an oat, butter, sugar, and corn syrup-based confection which is baked, and then topped...and this is where it changes...with chocolate and peanut butter.

Oh, Oatsie, what was I do do? Your topping of chocolate and chopped nuts is tasty, but who can resist the smooth, salty-sweet deliciousness of peanut butter and chocolate?

Nobody, that's who. And after baking a batch, I can say with no hesitation that it was love at first bite.

It's not me...it's you. I hope you'll be well. Really.

Love,

CakeSpy

P.S. Here's the recipe.

O'Henry Bars

Adapted from Sabrina's mom

Ingredients 

• 4 cups quick cooking oatmeal
• 2/3 cup butter
• 1/2 cup  Karo syrup (light, not dark)
• 1 cup brown sugar, packed
• 3 teaspoons vanilla

 For the topping

• 6 ounces chocolate chips
• 2/3 cup peanut butter (a more smooth variety)

Procedure

1. Preheat oven to 350F.
2. Melt butter, karo syrup, sugar, and vanilla in a medium saucepan over low heat. Add the oats and stir, still over heat, until fully coated and incorporated.
3. Press firmly into 9"x13" greased pan (I'd recommend putting a piece of wax paper down and roll with rolling pin/can so it doesn't stick) and bake at 350 for 10-12 minutes.
4. While this cools, make the topping. Melt together 6oz chocolate chips & 2/3 cup of peanut butter (I used Peanut Butter and Co.'s Dark chocolate Dreams for extra chocolaty richness) in either a microwave-safe bowl or over low heat.
5. Spread over oatmeal bars and let cool. Cut into yummy morsels & enjoy!

Battle in Seattle: A Whoopie Pie Bake-Off at Oddfellows Cafe

The first thing that you'll notice about the Whoopie Pie scene in Seattle? There is none. Aside from the occasional sighting at Oddfellows Cafe or at a handful of other spots around town, they're relatively unknown in the Emerald City.

Until now, that is. Whoopie Pies are making their debut as a weighty contender in the Seattle baked goods scene at 11 a.m. on July 21, 2010, when Oddfellows Cafe hosts the great Whoopie Pie Bake-Off!

Interested in entering your prized pies? Here are the instructions:

Instructions for Whoopie Pie Bake Off

• Bakers may have two whoopie pie submissions, a classic whoopie pie and/or a variation on a classic whoopie pie, which must still be identifiable as such. Both pies will be entered for the grand prize, Whoopie Pie Champion!
• Each baker must submit by July 18th in email (to tallulah@lindashq.com) the following:

1) Your name as you would like to see it on the ballot for the judges (this may be your real name or another name such as a nickname or the bakery you represent)
2)A few details about your whoopie pie: what kind it is (red velvet, rainbow, etc.), if you have a special name for it (Marta’s Magical Pie, etc), anything else you want us to know or include about your pie. We will use this information for a write up to be given to the judges in addition to other TBA purposes.

Submission of Whoopie Pies on day of event.

• Whoopie pies are to be baked at home and brought to Oddfellows at 10:30AM; that’s 30 minutes before the event is scheduled to start.
• We request that you bake at least 7 whoopie pies (6 for eating, 1 for display), however you may bake more than 7 (especially if your pies are on the smaller side!)

Judging

• There will be 5 official judges as well as an open vote among customers for crowd favorite. 
• The official judges will pick one whoopie pie for each category. The categories being:

1) Best Classic Whoopie Pie

2) Most Interesting Take on a Whoopie Pie
3) Whoopie Pie Champion

• Whoopie Pie Champion is the grand prize but there will also be prizes (umm, CakeSpy art included!) for winners in the sub-categories of best classic and most interesting.

This awesome event will be open to the public on July 21 at 11 a.m. at Oddfellows Cafe + Bar, 1525 10th Ave., Seattle.