About Sweet Hazel's Sweets

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Houston, Texas, United States
My blog will focus on baking and traveling. I chose these two because I want to share with others my love and wonderful experiences I have when I bake for others, and the intersting things I taste and see when I travel. If you are wondering where the name came from, I named my bake shop after my mother who LOVED sweets, and also like to travel, but I think she liked the sweets more. On October 20, 2015, my mother passed on, she was diagnosed with Alzheimer's, although this disease took over her mind and body and her world she still remained the sweet gentle woman she has always been. So here's to sweets for my sweet Hazel.

Sunday, December 4, 2016

Magnolia Market



For Thanksgiving I visited Magnolia Market located in Waco, Tx.  It wasn't exactly Thanksgiving Day, but I took a short rode trip that following Saturday after Thanksgiving. I drove from Houston to Waco, where I passed through College Station, home of Texas A&M, and into Waco home of Baylor. The drive was somewhat scenic, the highway was a little busy with people driving back to college or back home from visiting family and friends for the holidays.

When I arrived at Magnolia Market it was very busy.  Some people were purchasing items to decorate their homes for Christmas some were eating kettle corn, drinking hot chocolate, or coffee.

I then noticed a long line of people going into another building.  I wondered over to it and noticed the sign Silos Baking Co. I thought, perfect for me because I love baking and eating fresh baked pastries. The line moved very fast, before entering the building you were given a small card  to fill out stating what you wanted to order before arriving to the counter.  I choose the Lavender Lemon Cupcake, with a cup of coffee.

Once I reached the counter I purchased my cupcake, but they ran out of coffee, bummer!
The cupcake was moist, but I could taste more of the lemon and not a lot of the lavender.  The frosting was very sweet, but very light from the flavor of the lemon.

Overall, I enjoyed my rode trip to Magnolia Market, I picked up some great items for my kitchen and also enjoyed a great afternoon treat from Silos Bakery.

Costa Rica!!





This past summer my family and I took a trip to Costa Rica.  What a beautiful
country filled with beautiful beaches, mountains, volcanoes, and animals.  The food was indeginous to the country.  There was fresh fruit, fruit juice, and vegetables to eat during every meal.

We flew into the capital where we rented a car and drove up towards the volcanoes.  While driving we stopped at one of the local bakeries that sat on a hill and it was very picturesque.  We tried their local pastry along with ice cream and it was very refreshing.

To fulfill the adventurous side in us.  We went river rafting and zip lining.  This allowed us to see even more beautiful parts of Costa Rica.

Overall this was a fun filled trip, filled with good food, wonderful people, and beautiful scenery.






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Wednesday, April 13, 2016

Barriba Restaurant San, Antonio, Tx

My family and I had an opportunity to visit Barriba while we were in San Antonio, Tx.
Their food, by far, is NOT Tex-Mex.  Pictured here is one of their appetizers we tried. This is their Queso Deluxe.  It wasn't to spicy, but had just the right amount of spices that gave it a good taste.
There was also a live band playing,  and the decor was very reminiscent of old Mexico.  I enjoyed their Perla's Pan Seared Fish and Rice.  The fish was very tender and very well seasoned with a hint of mild spices.  The rice was very fluffy and buttery.  I also enjoyed their Skinny Dulce Vida Rita.  It 
included Agave Nectar and orange juice rimmed with salt around the glass.  This  gave the Margarita a sweet, but sour taste.  Our waiter was excellent.  Even though it was very crowded our waiter was very attentive and gave attention to details, such as keeping the table clear of any dirty dishes or glass ware.  

If you are looking for authentic Mexican Food along with the feel of Old Mexico, along with a live band Barriba is the place to visit.  
 

Sunday, March 20, 2016

The Guenther House



My family and I took a rode trip and came across this Flour Mill that's located in the King Williams Historic District located in San Antonio, Tx.  Next to the flour mill is where a restaurant sits on beautiful grounds that over looks the river where we caught a wonderful breeze while waiting to be seated at our table.  While waiting I decided to treat myself to one of their tasty looking pastries from their pastry counter:


I chose the Peach Strudel, which was hot out of the over and the warm peaches and taste of butter just melted in my mouth.

Once we were seated at our table we were greeted with a very friendly waitress who brought us fresh baked breads and butter to smear on top of it.  I ordered the pancakes that came out hot and fresh and  were soft and fluffy and taste delicious.  I also had a cup of their Hazelnut Coffee and could taste the small notes of Hazelnut in each swallow.  

I really enjoyed my morning on the peaceful grounds of The Guenther House along with learning history and enjoying a tasty breakfast and pastries.  I will definitely visit this piece of history again when I return to San Antonio.

Wednesday, March 2, 2016

Chocolate Banana Bread


I made this wonderful Chocolate Banana Bread, and my house smells wonderful.  I am going to enjoy a slice of this with butter spread on top of it with a cup of hot coffee tomorrow morning.  Can't wait.

Thursday, February 25, 2016

Nostalgia


Nostalgia: Pleasure and sadness that is caused by remembering something from the past 
and wishing that you could experience it again.

I came across this picture and it brought back many memories of my mom and I preparing to make Dirty Rice.  If you're not quite sure on what it is, it is a "food processor".  I was in charge of gathering
ALL the pieces, connecting it to the table then cranking out liver, celery, carrots, and onions.  All these wonderful ingredience were then cooked together and it made the kitchen smell amazing.  Although my mom has passed away, I may have to pull the "food processor,"  along with ALL of its pieces and bring back some wonderful memories.

Monday, February 8, 2016

What's in an Egg??

Just in case you were wondering,


The Role of Egg Whites: Foam! 

When egg whites are used alone, they perform an entirely different role from the yolks, especially when whipped. Whipping and using egg whites in a recipe does not have to be as intimidating as you may think, and we'll be talking much more about this in a few days. For now, just know that whipping egg whites means incorporating millions of little air bubbles within the white. This creates a fairly stable foam that we can use to make everything from a soufflé to meringue. To help stabilize egg whites even further, we can add acidic elements, like cream of tartar and lemon juice.
One of the best ways to use whipped egg whites is as a natural leavening agent in something like a delicate cake or a soufflé. In the heat of the oven, the air trapped in the foam starts to expand, causing the recipe rise without the need for things like yeast or baking soda. In fact, whipped egg whites are how many classic baked goods, like sponge cakes, got their lift in the days before baking soda and baking powder!
Egg whites can also be whipped with sugar to make meringue, which can then be baked into crunchy meringue kisses, made into billowy pavlovas, or dolloped on top of desserts like baked Alaska. Sugar makes whipped egg whites incredibly stable — you can even pipe it using a piping bag into stars, kisses, and toadstools.
While the idea of "light" and "airy" whipped egg whites might make you think that more is better, it is possible to overdo it. Over-whipped whites will become clumpy, grainy, and difficult to fold into your batter. Also, using too many whites in a batter can wind up making the final product dry.

The Role of Whole Eggs: Fat and Foam

When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods. Eggs also firm up and solidify when heated, giving crucial structural support to delicate desserts and pastries. At the same time, eggs make baked goods more tender, creating light textures, soft breads, and delicate crumbs.
When mixed with sugar (like in a cake or cookie batter), eggs help trap and hold air — not quite as well as whipped egg whites, but enough to give the finished product some lightness and lift. The combination of eggs and sugar also adds a great deal of moisture and flavor to a recipe.
Yolks and whites can also be used separately in the same recipe. This truly is the best of both worlds, with the yolks providing richness to a base or batter while the whipped whites do their job of lightening and leavening. Chiffon cakes and soufflés are good examples of this kind of recipe.
Thanks Kitchn for the interesting article.  

Sunday, January 31, 2016

What Is Pâte à Choux?

Pâte à Choux


The dough of pâte à choux is a thick paste made of water, butter, flour, and eggs — it's thicker than a batter, but not quite as stiff as a dough. It's typically piped into different shapes, and then either baked or fried. When heated, the liquid from the water and eggs quickly evaporates in the hot oven and creates steam. This makes the paste puff up as it bakes, ultimately creating a crisp, golden outer shell with a hollow, airy center.

Ways to Use Pâte à Choux


  • Profiteroles and cream puffs: Pipe or scoop out a small portion of the choux paste (usually about the size and shape of a ping-pong or golf ball) and either bake plain or with a sugary disk of short dough on top. Fill cooled profiteroles with Bavarian cream or whipped cream. Top plain puff with chocolate glaze or confectioner's sugar.
  • Eclairs: Pipe choux paste with a pastry bag fitted with a plain or star tip. Pipe "fingers" that are about 4 to 5 inches long, 2 inches apart. Glaze the tops with chocolate and fill with whipped or pastry cream.
  • Paris Brest: Pipe choux paste in a ring. Once baked and cooled, halve horizontally with a serrated knife before filling with pastry cream and dusting with confectioner's sugar.
  • Gougères: Mix grated Gruyère into the pâte à choux before piping to make savory, cheesy puffs. (Note: They will not rise like profiteroles.) Great as a canapé!
  • St. Honoré Cake: The base of this stunning cake is made of a circle of puff pastry with a ring of pâte à choux piped around the edge. After baking, top the "cake" with whipped cream and a ring of cream puffs.
  • Croquembouche: Make this show-stopping dessert by dipping pastry puffs in caramel and then stacking them in a dramatic cone-shape. The towering confection is usually then wrapped in spun sugar.

Friday, January 29, 2016

Spice of the Day: Cloves


Cloves cure toothaches, scent the closet, and repel moths, colonists looked to whole cloves for these things. They grow only near the sea, particularly in Zanzibar, Madagascar, and the West Indies. Their scent can be detected at sea even before land is sighted.



Carrot Cake
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk, room temperature
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (roughly 2-3 carrots)
  • 1/2 cup canned crushed pineapple, liquid drained
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/4 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
Instructions

For the carrot cake
  1. Preheat oven to 350F. Line the bottom of two 8-inch round cake pans (1 1/2 inches deep) with parchment paper then lightly grease with cooking spray.
  2. In a large bowl, mix together the flour, baking soda, cinnamon, nutmeg, clove, and salt.
  3. In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, eggs, and vanilla until smooth. Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).
  4. Divide the batter between the two cake pans and bake 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert the cake pans. Cool completely on a wire rack.
For frosting and assembly
  1. In a large mixing bowl, beat together the cream cheese, butter, and sugar until creamy and smooth, about 2-3 minutes. Add the buttermilk and vanilla then beat another 2-3 minutes until light and fluffy.
  2. If the cake layers are not flat, trim some of the cake off of the top until flat. Place one cake layer on a cake stand or plate. Slide pieces of parchment or wax paper underneath the cake for easy clean up later. Spread some of the frosting on top of the cake for the filling. Top with the remaining cake layer. Spread a thin layer of frosting all over the cake, sealing in the crumbs (don't use more than half of the frosting). Refrigerate 15 minutes.
  3. Finish covering the cake with the remaining frosting. Carefully remove the paper pieces. Refrigerate until the frosting is firm. Store the cake covered in the refrigerator. For best results, let the cake sit at room temperature 15-30 minutes before serving.


Thursday, January 28, 2016

Spice of the Day: Cinnamon



Cinnamon, an appetite stimulant, cinnamon has been used as a perfume and in sacred oils for anointing. In folklore, sniffing cinnamon was said to cure the common cold. Cinnamon sticks (the bark of the cinnamon tree, native to Ceylon) were used by colonial Americans as a digestive aid, and to flavor or “mull” cider.


Cinnamon Rolls


Rolls

3 1/2
to 4 cups Gold Medal™ all-purpose flour
1/3
cup granulated sugar
1
teaspoon salt
2
packages regular or fast-acting dry yeast (4 1/2 teaspoons)
1
cup milk
1/4
cup butter or margarine (1/2 stick), room temperature
1
large egg
Cooking spray to grease bowl and pan

Filling

1/2
cup granulated sugar
2
teaspoons ground cinnamon
1/4
cup butter or margarine (1/2 stick), room temperature
1/2
cup raisins, if desired
1/4
cup finely chopped nuts, if desired

Glaze

1
cup powdered sugar
1
tablespoon butter or margarine, room temperature
1/2
teaspoon vanilla
1
to 2 tablespoons milk

Directions 

  • 1 In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky). 
  • 2 Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
  • 3 In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
  • 4 Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
  • 5 Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
  • 6 In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.