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Craftsy Class Homemade Croissants and More

Filed under :Other

Craftsy is a community of crafters from around the world.  They offer online classes on everything from quilting & knitting to gardening & cake decorating.

I have taken many classes from them and I always learn something new. I also enjoy the networking. I can ask questions to the teacher, post pictures of my finished projects and connect with other crafters.

The last class I took was on making classic croissants at home from Colette Christian.

(classic croissants and ham and cheese croissants)

(Pain au Chocolat)

I thought the class was very informative. Colette explains all the little details to making croissants.  Even the basic details, so it is great for people who may be afraid to try or have never baked before.  You can be sure that you will be taken care of in this class and will be able to make these delicious croissants from home.

If you are an expert baker, you may find the class to be a little basic (a little slow) at times, however even then I believe Colette shows some interesting techniques, good reminders and a fail proof recipe.  I highly recommend it for everyone at any level.

Craftsy classes are great because you can take notes, the videos are in HD, it is interactive and really fun.  I enjoy that I can stop and come back to it later in the day when the kids are naping or I have a quick minute to myself.  The classes you purchase are  yours to watch whenever you like, as many times as you like.   If for any reason you aren’t completely satisfied, Craftsy will refund 100% of the cost of your class, no questions asked.

Now for a little DEAL :

From 11/23-11/26, Craftsy is running its Black Friday/Cyber Monday Sale and all classes are being offered at $19.99 or less. Sweet huh! I usually purchase my classes at this price and keep them in my account for when I can watch them. Hope you enjoy it.

Here are some pictures of my projects from classes I have taken:

Classic Croissants

 (Croissants,Pain au chocolat, andHam and Cheese)

Decadent Chocolate Cakes

Dipped, Dusted & Rolled: Handmade Chocolates

Advanced Fondant Techniques 

Handcrafted Sugar Flowers

Topsy-Turvy Cake Construction

Classes I have purchase are are waiting for me:

Artisian Bread Making

Artisian Cheese Making

Fashion-Inspired Fondant

Modern Buttercream

Vintage Cakes, Modern Methods

Pumpkin Cheesecake

Filed under :Desserts

This is a must at our house during Thanksgiving Dinner. Hope you like it as well!

Recipe addapted from America’s Test Kitchen: Pumpkin-Bourbon Cheesecake with Graham Pecan Crust.  I really enjoy this recipe. I don’t use bourbon as the original recipe asks. I do add a little more vanilla and sometimes mapple syrup instead of the bourbon.  It turns out delicious!!!


3 ounces graham crackers

3 T sugar

2 ouces pecans

1/2 t ground ginger

1/2 t cinnamon

1/4 t ground cloves

4 T butter, melted

Pre heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.


1 1/3 c sugar

1 t cinnamon

1/2 t ground ginger

1/4 t ground cloves

1/4 t ground nutmeg

1/4 t all spice

1/2 t salt

15 ouces can pumpkin

1 1/2 lb cream cheese (room temperature)

1 t vanilla

5 eggs

1 cup cream

1/4 c bourbon (optional)

Bring about 4 quarts water to simmer  in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry
pumpkin: Line baking sheet with triple layer of paper  towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels  are saturated. Peel back top layer of towels and discard. Grasp bottom towels  and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking  sheet; discard towel.

In standing mixer fitted with flat beater, beat cream cheese  at medium speed to break up and soften slightly, about 1 minute. Scrape beater  and bottom and sides of bowl well with rubber spatula. Add about one third of
sugar mixture and beat at medium-low speed until combined, about 1 minute;  scrape bowl and add remaining sugar in two additions, scraping bowl after each  addition. Add pumpkin and vanilla and beat at medium speed until combined,  about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until  incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at  medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream  and bourbon and beat at low speed until combined, about 45 seconds. Using rubber  spatula, scrape bottom and sides of bowl and give final stir by hand.

Set springform pan with cooled crust on 18-inch-square  doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped  springform pan in roasting pan. Pour filling into springform pan and smooth
surface; set roasting pan in oven and pour enough boiling water to come about  halfway up side of springform pan. Bake until center of cake is slightly wobbly  when pan is shaken, and center of cake registers 145 to 150 degrees on  instant-read thermometer, about 1 1/2 hours. Set roasting pan on  wire rack and use paring knife to loosen cake from sides of pan. Cool until  water is just warm, about 45 minutes. Remove springform pan from water bath,  discard foil, and set on wire rack; continue to cool until barely warm, about 3  hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours  or up to 3 days.

TO SERVE: Slide thin metal spatula between crust and pan  bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at  room temperature about 30 minutes, then cut into wedges and serve.

Brown  Sugar  Cream (delicious)

1 cup cream

1/2 c sour cream

1/2 c brown sugar

1/8 t salt

2 t vanilla

In bowl of standing mixer, whisk heavy cream, sour cream,  brown sugar, and salt until combined. Cover with plastic wrap and refrigerate  until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or
twice during chilling to ensure that sugar dissolves.

When ready to serve cheesecake, add vanilla and beat mixture  with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and
doubled in volume, about 1 minute longer. Spoon cream on individual slices of  cheesecake



Filed under :Other

These past couple of days have been way fun for me. My dear husband gave me the gift of taking a couple of cake classes from Carrie’s Cakes.  It was a great time away and an amazing experience.  Carrie is an amazing instructor. Willing to share her knowledge, experience and expertise.  The classes were fun and full of learning experiences for the beginner as well as the more advanced students.

Here are some of my projects.  I tried to make each side of my cake different so I could learn as much possible.

I highly recommend her fondant class.

These next pictures are using the Cricuit machine.  I am not quite “friendly” with that machine yet, but I am working on it.



Check out Carrie’s website Her cakes are a work of art: inspiring and amazing….

Topsy Turvy Class



Nega Maluca

Filed under :Brazilian Recipes, Desserts

I love to spend time with the kids in the kitchen. It is fascinating to see their faces light up when they make a dish or help cook. This recipe was Andrew’s first cake. (made by himself).  It is a basic chocolate cake very common in Brazil. I remember making this cake with my mom…

Nega Maluca (Chocolate Cake)

For the Cake:

3 c flour

2 c sugar

4 eggs

1 c oil

1 c chocolate nesquick

1 c warm water

1 T baking powder

For the Syrup:

1 c chocolate nesquick

1 c sugar

2 T butter

1 c milk


For the cake:

Mix all of the cake ingredients but the baking powder together in a large bowl. Mix very well.  Then add baking powder to mix.

After it comes together, transfer to a prepared cake pan. (great video with baking tips and such)  Bake at 350 until done.  To test I usually insert a toothpick in the middle of the cake. It will be done when tooth pick comes out clean.

For the Syrup:

In a sauce pan add nesquick, sugar, butter and milk. Let it come to a boil. Set aside.

Pour the syrup while cake still warm.  I usually poke the cake all over, then pour the syrup until it looks nice and moist.  I also like to sprinkle chocolate jimmies on top.  YUM