I think you know what I’m talking about. The big debate about which is better: The crispy chocolate chip cookie, or the soft and chewy chocolate chip cookie. Every family is usually divided…sometimes not even equally. Personally, I think that soft and chewy way surpasses the crispy, but I give in to make my friends and family happy.

There was even a Food Network Episode with different recipes for the “Thin” the “Puffy” and the “Chewy”. But who is going to sit there and make 3 batches of cookies? I’m not sure anyone wants the ‘Puffy” so I’ve eliminated that option and have figured out how to please both other parties.

Take your favorite chocolate chip cookie recipe. Let’s use Nestle’s Tollh0use for example.
For chewy cookies, make sure your butter is cold – use the Kitchen Aid mixer to soften it with the paddle, but don’t heat it or let it warm to room temperature. Once the dough is mixed, put it back in the fridge for 15 minutes. The extra cold dough helps the center cook slower – producing a chewy and soft cookie.

Now take the same dough and let it warm to room temperature…in a pinch, i’ve even microwaved the dough for 30 seconds to soften. (But be careful you don’t overcook – or you’ll literally start to bake the cookies in the microwave. ) Voila – you’ve got yourself thin and crispy cookie dough!

Now everyone will be happy without having to spend 4 hours in the kitchen making 3 different cookie recipes! I’m sure there are some baking traditionalists that would flinch if they read this suggestion – but it works!!! So happy baking.

P.s. Soft and Chewy Rule!

This winter wonderland cake is covered in blue marbleized “iced” fondant and has 3 partying penguins enjoying the cold winter day. The cake was created for a 21st birthday party and is filled with vanilla cake with chocolate ganache filling.

Butterflies in shades of yellow, light pink, and white adorn this 3-tier topsy turvy cake we created for a bridal shower at the Upper Montclair Country Club. The top tier was chocolate cake with peanut butter, the middle tier was white cake with raspberry chambord and the bottom tier was chocolate cake with chocolate filling. Polka dots decorate the bottom tier and a bow pink bow wraps round the middle tier.

I love M&M’s. I’m not ashamed. I love them. I suppose I should love really sophisticated chocolates or cordials, or truffles. And yes, while I do enjoy a good truffle, there really is nothing like the sugar coated goodness of an M&M.
And for Valentine’s Day they come in shades of pink, red and white. Fabulous. A candy that changes color for the holidays. It’s the perfect accent for any coffee table. And in a few weeks, spring pastels will be out for Easter. One doesn’t even need to buy flowers anymore. Just change your M&M colors! It’s the perfect accessory!

I noticed there were no pastry commercials this year during the Super Bowl XL. Maybe next year Pink Cake Box will splurge for a multi-million dollar 30 second spot. (Ha)

Maybe I’m a bit of a sucker for technology and for new pastry toys … but I’m going to be purchasing a frosting printer. It uses the same technology as some of the top of the line photo printers, but uses food coloring instead of ink and ultra thin frosting sheets instead of paper.

The options are endless… not just run of the mill photo cakes….but custom logo cookies, computerized images wrapped around cakes, and more! Imagine the most complex picture wrapped around a 4 tier cake! Incredible.

I’m very excited and will keep everyone posted as to when my new ‘high-tech’ pastries will be available!

So today my future mother-in-law, who is a spectacular woman (Barbara if you’re reading this that’s for you ), told me that she was thinking about the psychology behind being a pastry chef, in particular a cake designer. Barbara is a deeply intuitive person, so obviously I listened eagerly to her assessment. She said that my job not only brings me personal joy because of the love of my job, but it brings happiness to others’ parties and celebrations. My cakes become a sort of celebration centerpiece which makes me indirectly a part of each and every celebration.

I had never thought of my job this way before and it started me thinking that she’s right. Part of the reason I do love my job is because I get to know my clients through their celebrations and in a little way am present at their event.
It’s just the cherry on top – isn’t it?

Today I made a baby block cake for my sister-in-laws baby shower. I’m going to have a handsome little nephew soon and I’m very excited. While I was making it, I actually wished he could see the cake…I guess he’ll be able to eat some of it though!

Anyway – I made these little animals out of sugarpaste. They are so sweet (excuse the pun ) I hope no one tries to eat one!

Today I made a red velvet cake for an ‘office’ birthday party. I can only imagine the clock ringing 3pm and the department gathering around in the ‘war room’ to have some cake, cut onto ‘left over’ plates from someone’s going away party…being washed down by 6 assorted 20 oz bottles of vending machine soda, divied up into bathroom sized plastic cups. the awkward silence after the honored guest thanks her co-workers for the ’surprise’ cake. We’ve all been there….let’s be honest.

But the whole image was shattered when I received a message on my phone this evening from the gentleman who ordered the cake – profusely thanking me…telling me how everyone loved the cake and the honored guest even took home the rest. That sort of simple thanks means a lot to me…and it made me happy that I could make a normally mundane office birthday a little more tasty.

I’d like to share a truly miraculous experience I had today. I was making some sugar cookies in my trusty Kitchen Aid Epicurean Mixer when much to my dismay it let out a blood-curtling scream, well actually it was more like a painful whirring sound, but it was still awful. I panicked and called the Kitchen Aid doctor immediately in fear my good friend might go into a code blue. I let the doctor hear the heartwrenching sound coming from my poor mixer.

Much to my dismay she said, ” The motor is dead.” But then she followed with “Even though it’s out of the warantee, I am still going to replace your mixer for you. Actually I am going to upgrade it since your model is no longer made.”

I must say I have never experienced such fabulous customer service. True I will miss my old friend, I am looking forward to making a new friend in my new nickel colored 6 quart professional model! A disaster has been averted.