the temperature at which sweets happen

Month: March 2010

Where We Jet

Where We Jet

JetBlue currently jets across the US and Caribbean with destinations totaling 60; we affectionatly refer to them as Blue Cities. Several can be found in California, the Caribbean, down south in Florida, up in New England, back home in the Northwest, and homegrown in Texas. […]

How to Make Irish Potatoes

How to Make Irish Potatoes

Saint Patrick’s Day Irish Candy Potatoes are an old tradition originating from a Philadelphia Confectionery. The candy is comprised of whipped divinity and candy cream which is shaped like a certain tube shaped vegetable and then dipped in cocoa powder and cinnamon. Some versions use […]

The Whole Can of Soda

The Whole Can of Soda

Ask any JetBlue customer about our unlimited snack and beverage program and they will regale you with unbelievable stories! Stories that include flight attendants offering each customer… the whole can of soda!

Other stories include one from a young customer who asked the flight attendant if he could have a few famous Chocolate Chip Cookies to take home with him. The flight attendant excused herself and came back with a large box of cookies in tow, and asked him: “How many can you fit in your backpack?’

Thus, I present to you my version of… the whole can of soda! View of list of all JetBlue’s inflight snacks.

Cherry Pepsi Cupcakes

1 cup canola oil
¼ cup butter
1 cup sugar
Beat together until smooth and creamy

Add
4 egg yolks
1 teaspoon vanilla
Mix on high for several minutes

Add
3 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
Stir together just until combined

Add
2 cups Cherry Pepsi
4 egg whites whisked to soft peaks
Fold into batter until incoporated

Fill cupcake liners ⅔ full
Bake at F350°, 15-17 minutes, until cakes have risen and spring back when lightly touched
Transfer to wire rack to cool
Frost with Cherry Pepsi frosting, and top with a cherry

Cherry Pepsi Frosting
¼ cup butter
¼ cup crisco
1 teaspoon vanilla
4 cups powdered sugar
½-1 cup Cherry Pepsi, as needed
Mix with handheld mixer until smooth

JetBlue 10 year Blueversary Cookies
Where We Jet Rice Krispy Treat Map

One year ago: Fondue for Angels, Angel Food Cake and Toasted Coconut and Cream Cheese Fondue

Sundae Crêpes: Chocolate Pear

Sundae Crêpes: Chocolate Pear

Crêpes are a simple beauty; versatile, accommodating, gratifying, not to mention culturally significant. They are loved the world over, and especially so in my home. I’ve tried several crêpe recipes, but I keep coming back to this favorite passed down through my family due to […]

10 Year Blueversary

10 Year Blueversary

JetBlue launched it’s first flight between JFK and Fort Lauderdale on February 11, 2000, and they celebrated their 10 year Blueversary this year,… by hiring me! They also gave away 1,000 free tickets to New Yorkers who played a treasure hunt spawned by Facebook and […]

The Price is Right!: Round Two

The Price is Right!: Round Two

Here it comes–from the Fahrenheit 350° Kitchen, the internet’s most exciting giveaway, the fabulous ‘Price is Right’! Time for the big reveal!

Avocados
: The actual WinCo retail price is…


Bell Peppers
: The actual WinCo retail price is…

Oroweat Bread: The actual WinCo retail price is…

Broccoli: The actual WinCo retail price is…

Romaine Lettuce: The actual WinCo retail price is…


Progresso Soup
: The actual WinCo retail price is…

Walnuts: The actual WinCo retail price is…

And… the real reason we are all here.
Tillamook Ice Cream: The actual WinCo retail price is…

If just one person visited WinCo, who hadn’t before I wrote my I heart WinCo blog back on February 26, 2009, then I can smile a little brighter.

And now… for the big announcement…


Norah @ Norah’s Recipes
, you gave it your all… but, you were one measly ¢ over on your bid for the bell peppers – however, you were spot on for the avocados! So, come on down! What flavor will you get with your free 1.75 quart?

Wendy @ Wendy’s Creations, you gave it your all… and you win! Tillamook Ice Cream was $3.38 on my last trip, but I’ve seen Tillamook Ice Cream as low as $2.78! So, come on down! What flavor will you get with your free 1.75 quart?

Anonymous
?!? Are you sure you were shopping at WinCo? You were over on nearly every bid, but you did however get it right on the broccoli-winner by 1¢! I also have to correct you-the 33¢ avocados are not “really ripe” they are fresh produce at a great price! So, come on down! What flavor will you get with your free 1.75 quart?

Emily @ Is This REALLY My Life
, you gave it your all… and though you didn’t play, you win for leaving a comment and following the fun! Now… you will have to give the one in Midvale a try. I promise, it’s quieted down a bit! So, come on down! What flavor will you get with your free 1.75 quart?

To claim your prize:
Contact me no later than Wednesday, March 17th aka St. Patrick’s Day! First, leave a comment here sharing what Ice Cream you will be enjoying with your free coupon, and then shoot me an email with your name and address!

One year ago: A Lovers Quarrel, Burnt Brown Sugar Orange Cake with Chocolate Sweet Sauce

“I Am A Bad Man”

“I Am A Bad Man”

Since it’s already a few days past E7, and I’m just now sharing our dinner details of S6E6, I’ll spare you the drawn out theories, or at least I’ll try. We caught up at in the laws over Sunday dinner, with a Sayid theme-justifying Turkey, […]

Sundae Crêpes: Salmon Asparagus

Sundae Crêpes: Salmon Asparagus

It’s been a busy week over here; I’ve been working until 00:00 and we are behind on LOST, but I have a lot planned to share with you these next two weeks! Stories, exciting news, and tasty treats! So… stay tuned! Salmon Asparagus Crêpes Today […]

A Daring Bakers’ First Anniversary

A Daring Bakers’ First Anniversary

One year ago I joined the Daring Bakers’; a conglomeration of world wide bakers who gather together every month to embark upon a baking challenge. Twice this year I’ve had to remake something I failed at multiple times in the past, Puff Pastry and Flourless Cake, both successes! I tried my hand at Macarons, and Moon pies, one failure-one success. And enjoyed Bakewell Pudding Tart, Almond Strudel and Dobos Torte.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

This was a fun, busy, complicated and intricate challenge. Tiramisu is comprised of multiple parts, zabaglione, pastry cream, mascarpone and savoiardi biscuits – all which had to be handmade.

Tiramisu

Traditionally, Tiramisu is flavored with wine and coffee, but since I don’t drink either, I substituted with fresh orange juice which lent a delicate fresh and airy flavor to the pastry dessert. This dessert is well worth the challenge and effort, and is a delicious and sophisticated pastry.

Mascarpone
2 cups whipping cream
1 tablespoon fresh lemon, or lime juice
Fill a large skillet half full with water and bring to a boil
Pour cream into metal bowl, and place bowl directly into the water in the skillet
Cook until cream reaches 190°, or becomes very thick
Stir in fresh juice and cook until mixture curdles
Let rest for 20 minutes
Line a sieve with 4 layers of cheesecloth
Pour cream into cheesecloth, cover and refrigerate a minimum of 24 hours to harden

**Tip: Mixture is cooked enough when cheese does not drip through cheesecloth-if it drips, transfer back to pan and continue cooking.

Mascarpone is actually surprisingly easy to make, and since it’s proved difficult to locate on store shelves where I live, I’m excited to know now that I can make it from scratch. I did have some trouble with the first batch of cheese, but the second attempt was perfect!

Zabaglione
2 large egg yolks
3 tablespoons sugar
¼ cup fresh squeezed orange juice
¼ teaspoon vanilla extract
Whisk together until smooth
In a bowl fitted over a saucepan of boiling water, or in a double boiler cook mixture for 8 minutes, or until mixture is thick and resembles custard
Let cool, transfer to bowl and refrigerate a minimum of 4 hours

Orange Pastry Cream
¼ cup sugar
1 tablespoon all purpose flour
½ teaspoon vanilla extract
1 large egg yolk
¼ cup fresh squeezed orange juice
Whisk together in a saucepan over low eat, stirring constantly

Add
½ cup whole milk a little at a time
Cook for 12 minutes, or until mixture
Transfer to a bowl and let cool
Refrigerate a minimum of 4 hours

Both the pastry cream and the zabaglione were fairy uncomplicated, just make sure to stir constantly and bake at a low temperature with patience.

Savoiardi Biscuits
3 eggs, separated
Lightly whisk yolks with a fork to separate
Whip whites to soft peaks, add 6 tablespoons powdered sugar, and whip to stiff peaks
Gently fold yolks into whites, slowly, to keep all volume in whites

Add
3/4 cup sifted cake flour
Fold into eggs, slowly, to keep all volume in whites

Pipe onto cookie sheet lined with parchment paper
Sprinkle with 3 tablespoons powdered sugar, let rest 10 minutes
Sprinkle with 3 additional tablespoons powdered sugar
Bake at F350°, 10 minutes-rotate and bake for 5 additional minutes
Transfer to wire rack to cool completely

I opted for layered biscuits by measuring the pan I would eventually assemble the Tiramisu in and tracing that on the parchment, making 4 large square biscuits.

Finalè
Whip 2 cups heavy whipping cream with ½ teaspoon vanilla and ¼ cup sugar
Mix with Pastry Cream, Zabaglione, and ⅓ of Mascarpone until smooth
Brush tops and bottoms of biscuits with a light coating of orange juice
Layer biscuits with cream and top with cocoa powder or shavings
Chill, or freeze for several hours or up to 3 days allowing the flavors to mature

**Tip: Line your pan with saran wrap so you can easy pull it out for serving.

I opted for 3 layers beginning with the Savoiardi Biscuits, topping with a layer of cream and then a layer of chocolate shavings, finishing with a top layer of Savoiardi Biscuits. I used the entire batch of Mascarpone, and I didn’t brush my biscuits with syrup/juice, although I definitely will the next time.

One Year Ago: A Daring Bakers’ First Adventure, Flourless Chocolate Valentino Cake with Peanut Butter Ice Cream Filling, topped with glazed and quartered Strawberries

Don’t forget to enter my giveaway: The Price is Right! Simply leave a comment; Deadline March 5.

Sundae Crêpes: Bell Pepper Brie

Sundae Crêpes: Bell Pepper Brie

Since our visit to a French crêperie last year, Brie has fast become my favorite cheese. Brie has such a delicate quality, and when warm, such rich texture. It’s versatility is vast; paired well in both sweet and savory dishes and delicious when complimented with […]