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Yummers !! Chocolate Chip Cookies...

As promised .. my chocolate chip cookie recipe is :

Cream 3/4 cup of organic cane sugar and 3/4 cup organic brown sugar together with 1/2 # organic unsalted butter ( if you use salted then omit the additional salt from the recipe) on medium speed in your stand mixer( your mixture should be light an fluffy looking).

Beat in 1 large organic egg and 1 tsp bourbon or good quality vanilla-- or both. I 'm a fan of the both version.

In a separate bowl, whisk together 2 3/4 cups Organic All purpose flour, 1tsp baking soda and 1 tsp salt and 1/4 tsp cinnamon- the cinnamon is the tweak that makes these so yummy. Of course, how can butter sugar four and eggs WITH chocolate be bad? RIght?

Turn your mixer to low and add all the flour mixture and mix for a few seconds until the flour is barely incorporated. You can mix in the dry bits by hand .. your wooden spoon has been just waiting for this moment!! To further your upper arm work out- add 2 cups of good quality chocolate chips. I like a mixture of bittersweet, milk and white .. but sometimes when the mood to bake cookies is upon you and you only have semi- sweet .. you go with what you have on hand.

Using an ice cream scoop or spoon - scoop out even portions of cookie dough onto your rimmed cookie sheet that is lined with parchment paper or a silicone liner. Chill the cookies in the freezer for 1/2 hour or in the refrigerator for an hour.

I make double batches and freeze portioned out cookie dough so I can bake some quickly when a cookie attack comes on. The trick is to not eat the cookie dough before it gets into the oven.

Preheat your oven to 375 degrees f .. and bake for approximately 10 minutes. They should light gold on top and a little darker around the edges. Your kitchen should be smelling pretty fabulous right about now!!!

Let the cookies cool for a bit in their pans( on a rack) then remove to a rack to finish cooling.. go ahead and grab one of those cookies after you pour yourself a glass of cold milk. When the chocolate is still gooey inside is when they are yummiest.

Share the love.. happy baking!!
XOXO- Cory

CAKES by cory lewis

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From Dry and Cracked to Soft, Moist, and Luscious…. The Cake Crumb's Journey of 2000 years

Flashback 2000 years.... you and your betrothed are standing in a field, surrounded by family and friends, celebrating your union. Historically, wedding celebrations symbolized the union of two families- ensuring prosperity, fertility and health. The ritual of the wedding cake had it’s humble beginning as a hard, circular, and flat loaf of wheat bread held above the wedding couple’s heads and crumbled, showering them with wheat. Wheat was the most valued commodity and symbol of fertility,  prosperity and health and representative of Demeter, the Greek goddess of fertility and abundance. The cake crumbling ritual was singular in its prominence in the ceremony of marriage. There were no photographers, florists or caterers contributing their talents to the celebration.

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As Western civilization expanded its boundaries both cultural and religious –so did the celebration of marriage and its rituals. In the Middle Ages, wedding celebrations continue to formalize the merging of two families, increasing land holdings, ensuring the continuation of the family name and hopes for abundant health. All your guests bring a round loaf of sweet wheat bread to stack on the communal table. Here begins the tradition of “the stacked tiers of cake.”  The wedding couple’s kiss over the stacked breads sealed the deal, ensuring the prosperity, health of longevity of both families. That is a powerful kiss.

The wedding celebration cake ritual continues on into the 18th and 19th century. Surviving wars, plagues and invasions, the survival of wedding traditions and their rituals continues. Economics began to influence how families and couples celebrate their union. The cake began to emerge as a status symbol. Cost of ingredients like sugar set social classes apart. The more costly ingredients being reserved for the very wealthy laid the foundation for the white multi tiered decorated sugary confection now recognized as THE WEDDING CAKE.  It’s historic journey now taking on a new layer of symbolism – social status. 

In the present day, you chose your dress, the venue, florist and photographer with the upmost care. Your cake- the ritual element that has journeyed through centuries stands as a representation of you and your partner, the joining of two families as a symbol of your hopes  for fidelity, happiness and abundance for the rest of your lives together.

Drawing my inspiration from the cakes’ original inception, I choose to design and create cakes with the intention of celebrating the uniting of two people and families. Getting to know each couple's love story and the friends and families that are included in those stories are my inspiration for each individual cake.

The secret ingredient in my cakes is not the butter, sugar flour or the eggs but the honoring of the couple’s place in the long history of wedding celebrations... the un-bottled ingredient is love. It the sweet intention that flavors everything else.


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Inspired by Roses

Finding connections and building on them is what inspires my design process and informs why I select specific flavors for one couple and something completely different for another couple...

                                           photo by davidandtammy.com

                                           photo by davidandtammy.com

Once upon a time… there was a bride with a beautiful dress. Layers of lace were caught up at the low back with a broad loopy bow. The bride’s bouquet was red roses wrapped with ivory satin. Red, the color of love and passion, became the provocative inspiration for the inside and the outside of her cake.

Red roses and their delicate aroma instantly connected me to my Italian friend’s organic rose syrup and preserves. I was inspired to marry the essentials: butter, sugar, flour and eggs with the roses. Roses are traditionally Middle Eastern finding their way into Italy via Venice.

                                    photo by davidandtammy.com

                                    photo by davidandtammy.com

Cutting into the cake I wanted the couple to see the rose red stripe of the preserves contrasted against the ivory cake and buttercream. The rose perfume of the syrup set the moment for the slice of cake to swirl into their tastebuds and explode in their mouth. The end result was a sensory experience of sight, smell, texture and taste.

My Italian friend Isabella creates her rose preserves from her own heirloom roses, handed down from her grandmother. Isabella harvests them in one day, layers them in copper pots with spring water for 24 hours, and then cooks them down using organic cane sugar transforming the mix into a rich ruby syrup and preserve.

                                                                            Isabella's syrups in Italy. Taken during one of the food and wine tours I lead there every year for the last 5 years.

                                                                            Isabella's syrups in Italy. Taken during one of the food and wine tours I lead there every year for the last 5 years.

Isabella’s syrup and preserves are so much a part of her- lovely and delicate. I wanted those qualities reflected in this specific cake. I was so excited the day her email arrived confirming my order for cases of syrup and preserves. My vision was becoming a reality: aroma, flavor and vision converged, making the couple’s first bite of cake extraordinary.

“If you buy the best ingredients you have to help them become the best ( dish)…” – Massimo Bottura , Executive chef  at Osteria Francescana, Modena, Italy –The World’s  No. 2 restaurant for 2015

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Moodboards for Cakes

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