This is my special column where I post the latest news from A & J and answer your personal questions. Do you have a question that you would like answered? If so, send me an email at ajcake@aol.com, and I will do my best to help you out!
Sweetly yours, Linda
Sunday, December 8, 2002
Can you believe it? It IS that time of the year! Have you got all your shopping done yet? No - good because I have just barely started. And why is that - you ask. Because I have been busy making sure that all of you are going to have the sweetest Christmas ever. The A&J elfs have been real busy making sure that we are fully stocked at the store so that you have all the goodies you need. Hope that you have taken advantage of some of the ideas that we have on our seasonal page. Snowglobe cookies are so much fun to make and taste really yummy! Have you tried caramel wrapped pretzels dipped in chocolate and decorated for the season - so easy and very very tasty! You can completely wrap the upper half of the pretzel rod with caramel and dip in chocolate or for a really classy look try the following:
Melted chocolate - you might use white for this - I really like the super white color that we now stock
8" pretzel rod
red and green non-pariels (tiny "seed" like decorations)
caramel - the Nestles brand that we stock works great for all of this!
Cut a 3 or 4 inch by 1/3 inch piece of caramel and roll between your hands until you have a rope of caramel about four inches in length - it should be about the width of pencil.
Place the rope at the top of pretzel (work it into the top and smooth it onto the pretzel)
Gently twist the rope about 2/3 of the way down the pretzel and secure it to the pretzel at the end by smoothing it down.
Dip into white chocolate - shake off excess chocolate - and lay on waxed paper.
Sprinkle the red and green non-pariels on the wet chocolate and let dry.
You now not only have a very tasty treat but very pretty too!
Package in a cello bag that is made to accomdate the length of the pretzel and be ready to accept all the oohs and ahhs!
While I am talking about chocolate - lets talk a little bit about proper melting procedures. The type of chocolate that we sell at A&J is melting chocolate. Sometimes known as compound chocolate, or summer coating or a whole bunch of other names. Why? Because this type of chocolate does not, I repeat, does not need to be tempered. You just simple melt the chocolate. But be careful, there are all types of melting chocolate out there - some excellent - some not so excellent and some just down right disgusting! Like anything else - make sure that you are using an excellent product. As an aside, we sell the Merckens brand at our store and I think that it is the best of the best for melting chocolate!
So just how do you melt this chocolate? I think the very best way of melting chocolate is on a warming tray - not a griddle - a warming tray. These trays were designed to keep food warm on a buffet table. Now here in California it is a little difficult to find these trays - but not to worry - we stock them at A&J and our customers really like them once they use them. These trays have a control knob of them for temperature control and you will not be setting it much higher that about 1 1/2. It takes very little heat to properly melt chocolate, in fact, only about 95 degrees will do. Set some flat bottomed dishes on your tray and about 20 minutes later you will have melted chocolate. If you do not have a warming tray - try a double boiler - but be careful. Do not use boiling water or put over an open flame. Use the hottest water from your tap, assemble your double boiler and put it on your counter. Forget that you have a stove - just put it on the counter. 20 minutes - melted chocolate. If your chocolate starts to thicken after you have melted it because the water has gotten cold - replace with hot tap water and you are ready to go again!
Now that your chocolate is melted DIP DIP and DIP some more! Dip anything that you want - from Oreo cookies to marshmellows to nuts and beyond! Anything is better dipped in chocolate! After dipping place on waxed paper and allow to dry at room temp, package in a festive manner and what a great gift you have!
Well - I am going to back to the test kitchens of A&J and start thinking about hearts and flowers - what?
That's right I am going to put my chocolate dipped brain in gear and start thinking about Valentine's Day! So I want to wish all a very very Merry Christmas and a safe and peaceful New Years. Talk to you in January!
Posted by Linda @ 08:13 PM PST [Link] [20 comments]
Saturday, November 23, 2002
PUMPKIN PIE FUDGE
3/4 lb orange chocolate (remove 55 chips from a l lb bag)
1/4 lb butterscotch flavored chocolate (55 chips equals 1/4 lb)
1 can Eagle Brand Sweetened Condensed Milk (comes only one size)
3/4 tsp pumpkin pie spices
1/8 tsp nutmeg spice
1/8 tsp cinnamon oil
Optional: Any type of nut that you like (i.e. pecans, walnuts )
Melt chocolates and add all ingredients. When you have added everything - stir like crazy. You will immediately notice that the chocolate becomes thicker and thicker - this means that it is fudging. When everything is thoroughly mixed turn this mixture out into a parchment paper lined pan (I like to use a 9x9x2 pan). Use another piece of parchment to smooth out and give a nice look to the fudge. Discard second piece of parchment. Place this pan in the refrigerator for approximately 2 hours.
Remove from refrigerator and cut into pieces and ENJOY!!
This is a most delicious piece of candy that if you like pumpkin pie - you will love this!
Note: This was a request from a long time customer who just made this great fudge and suggested that we post it again on the website - thanks Christina!
Posted by Linda @ 07:05 PM PST [Link] [20 comments]
Wednesday, October 2, 2002
Truly, I did not remove myself from the face of the earth - just took a little break (maybe a long break) but I'm back and ready to go. Candy classes are in full swing and we had about 50 people at our last class and it was great. I recently went to a candy convention in Philadelphia and it got the candy ideas flowing again. Plus it was a great trip - visited Valley Forge and toured Hershey Pennsylvania. Could there be a better place to live - chocolate town USA! Special thanks to Chris and Holly from Linnea's. You made us feel real welcome!
For those of you who are not local or from California and might wonder just where in the world Glendora is - well we have been in the news lately. You probably read that we just had what we call "fire season" here in California and unfortunately the sleepy community of Glendora which is nestled at the base of the foothills of the Angeles National Forest caught fire big time. 36,000 acres were burned before the fire was contained and this took about a week for the containment. Thanks to those of you who called to see if the store was ok (it was) and those who were concerned for me personally since I also live here in Glendora. Your concern was very appreciated. Now on to sweeter stuff............
If you check out the seasonal ideas page you will see a great "totem pole" of jack-o-lantern pumpkins. Let me tell you how simple this was to make. You will need:
3 regular marshmellows
1 " sucker stick
Orange chocolate
Dark Green chocolate
Dark Chocolate
toothpick
coconut
baggie
green paste color
Thread the marshmellows on the sucker stick letting about 1/4 inch of the stick show at the top. Hold the marshmellows over melted orange chocolate and spoon the chocolate over the marshmellow, shake to remove the excess chocolate and lay flat to dry on wax paper or parchment paper. When dry, dip the toothpick into the dark chocolate and draw on the faces on the pumpkins. Dip the protruding stick at the top of the "totem pole" into the dark green chocolate to serve as the stem of the pumpkin. Color your coconut by putting the baggie on your hand and placing a small amount of green paste color on the baggie. Take the baggie off your hand by turning it inside out (this means that the paste color is now inside the bag) and put the coconut in the bag. Rub the coconut in the paste color so that it turns green. Turn your "totem pole" upside down and put some orange chocolate on the bottom of the marshmellow and coat with coconut. This will dry in seconds. Now you have a very cute and simple Halloween Totem Pole! Try it - you'll like it.
Want to do an easy Halloween cake that will knock the socks off everybody? This cake will look like the pumpkin buckets that kids use to collect their Halloween "loot". Make two bundt cakes. Use two 12" boards that you have put together and foil them with black foil. Place your bundt cakes top to top. If you don't understand this call the store and we will explain. Dowel your cakes with 8" sucker sticks. Crumb ice in orange, making sure to get as far down in the "bucket" as possible. When crumb coat is dry, ice thickly with more orange icing. When the cake has lost the "tacky" feel using Viva paper towels smooth the icing and the Viva will give the look of the pumpkin skin. With black icing and using a number 4 tip pipe on the face. Use black licorice and using 8" sucker sticks, insert a stick on the top of the "bucket" on each side and snip the licorice at each end and thread on the stick. Using a small piece of sucker stick that will form the "bridge" of the handle continue to make the handle of the bucket. Use a 233 tip to pipe grass around the bottom of the bucket and fill the bucket with the Halloween candy available in the stores now. It's a great centerpiece for a Halloween table.
Well - that's it for now. Have any questions or ideas - let me know. Next time we will talk "turkey".
Posted by Linda @ 09:26 PM PST [Link] [19 comments]
Monday, September 30, 2002
The Seasonal Ideas page has been updated for Halloween 2002! Check it out by clicking HERE. Halloween is just around the corner, so visit A & J right away to get everything you need to make your own spooky treats.
Posted by Jeff @ 11:22 PM PST [Link] [19 comments]
Wednesday, March 27, 2002
Well, I bet you wondered what happened to me - I didn't go far - just got caught up in owning a store and having a life during very busy holiday times. I trust that you had a great Valentine's Day and now Easter is upon us Please be patient with our "Seasonal Ideas Page". My webmaster (my son) has been finishing up his senior project and will graduate from University of California San Diego in June. To say that he has been busy is an understatement, but upon graduatation he will be on top of everything for us - so just have a little patience with us.
Just in case you are still needing some ideas for Easter - I will throw a few out at you right now. If you have an "egg" mold you can of course do the normal molding of chocolate in the mold and everyone will be happy. But if you want to be just a little different try following this--
Give your mold a "shell" of white chocolate - let dry at room temp. Fill with caramel and back off with white - so that now you have a caramel filled egg. But we are now through - let this "egg" chill up and pop out of the mold. Now I want you to take some yellow chocolate and add some rice krispys to it and mix so that you have a "chunky" texture. Spoon some of this out on the flat side of the egg that you have just made - top with a sprinkle of red sanding sugar and you have just made the sweetest deviled eggs!
Try this - it is really cute and fun!
Keep watching our website for ideas for moms, dads, grads and brides. I am going to be showing some great ideas using "moonpies" and great wedding favors.
I wish you all a peaceful Easter and Passover - I will be talking to you soon.
Posted by Linda @ 08:29 PM PST [Link] [20 comments]
Wednesday, February 6, 2002
I can hardly believe that it is time to talk about new holidays (wasn't Christmas yesterday). I really enjoy the upcoming holidays because they are so colorful and such great things can be done to make the celebrations "sweet".
The day of love - Valentines Day. Let me your "Love Bug of Chocolate" help make this romantic holiday just a little sweeter. Now this holiday does not mean that you just concentrate on that one love interest your life - let everyone know how much you love them and that can start at the breakfast table. You all now by now that we have every conceivable shape of edible confetti available at A&J and that certainly pertains to Valentines Day. We have red and pink hearts, little tiny red lips, multi color pastel hearts and lots more. What fun to replace the sugar in the sugar bowl with some hearts and lips and sprinkle that on his or her early morning cereal (ought to keep that person guessing about dinner). Now if the confetti is a bit of a stretch for you we also have pink and red sugars that would look really festive.
Now for lunch - if you are the lunch maker in your house - how about taking a large heart cookie cutter and when making that sandwich instead of cutting it in half stamp out a large heart shape sandwich. Be sure to include some delicious chocolate goodie that you have made in that lunch and the afternoon ought to fly by for that lucky person - he or she will be wondering what is in store for the dinner table. The lunch sweets could be as simple as a chocolate sucker that you have made or an oreo that you have dipped in chocolate and topped with a royal icing love bear!
On to dinner - if you are really good - you have made the best thing you can for dinner - RESERVATIONS AT THE LOCAL RESTAURANT!! Skip dessert because you have prepared that at home. I would also suggest cooling down your favorite adult beverage ( I love Asti Spumante - yum). Here are some "romantic" desserts. It could be as simple as taking that cookie cutter that you used at lunch and stamp out some "pound cake" hearts. Using our delicious Rich's Chocolate Bettercreme, pipe a dollop of that on top of the cake and top with with a strawberry that you have dipped in chocolate. You might also get some huge delicious blackberries and dip them in white chocolate and put those on the side of the plate. Finish all that off by sprinkling some of the heart confetti that started the morning on the plate and well - I just cannot be held responsible for what happens after that.
Hope you all have a wonderful Valentines Day. Just a couple of more thoughts for now. Mark your calendars for March 9 and 10. The San Diego Cake Club will be having their annual cake show and it is always a great one. It is held in La Jolla at the La Jolla Village Square Mall. It is a terrific two days of demonstrations and viewing of cakes and it is FREE!! Once again they have nabbed me and I will be doing a demonstration on the 10th (Sunday) at noon and would really like to have the A&J group there to cheer me on - so come on down to La Jolla and have a great time (besides it is absolute beautiful down there).
Posted by Linda @ 10:00 AM PST [Link] [3 comments]
Monday, January 28, 2002
Valentine's Day is right around the corner, so we've updated our Seasonal Ideas Page with lots of yummy Valentine's Day goodies and decorations. Be sure to check it out. Seasonal Ideas Page
Posted by Jeff @ 09:51 AM PST [Link] [22 comments]
Sunday, December 9, 2001
Here is the season that we have been waiting all year for - this is the "sweetest" time of the year - except for Valentines - but we will discuss that holiday at a later time. I hope that you are all working on your Christmas goodies as we speak. There are so many wonderful things to make and enjoy.
We have been having a terrific time at candy class - the next and last class for the year will be next Saturday - December 15. The class is at 10:00 a.m. till noon. And as always the class is absolutely free!!
Yesterday we made so many great things - from chocolate covered caramel roses, clusters of all kinds (peanut, almond, macadamia, cashew), chocolate covered Oreos decorated for the holidays, festive pretzels, Mr. and Mrs. Santa Snowglobe cookies and rocky road fudge - all so easy and failproof.
Are you deep into making your Christmas cookies and having problems with the bottom of the cookies burning? Here is an easy solution to that problem. First have a good cookie sheet. By that I mean a cooking sheet made of solid light colored aluminum. Be sure that the cookie sheet has only one raised side. Why? Because the darker the cookie sheet the hotter it gets and the darkness retains the heat. That is why the cookies that are in the corners of dark cookie pans burn faster that the cookies in the middle of the sheet. If there is only one raised side (therefore no corners) all cookies will bake more evenly. Also using a sheet of baking parchment on your cookie sheet will insure that your cookies will have no burned bottoms. Now you can decorate your beautiful cookies.
Do you have any questions - please email and we will post your question and answer. Until next time keep on making all that good stuff! And if you are local - come to candy class next Saturday - love to see you.
Posted by Linda @ 06:23 PM PST [Link] [2 comments]
Monday, November 19, 2001
Well, here you are Monday night cake class - I told you that I would not forget! This is a little off the subject of cake and candy, but in my Monday night cake class we were all discussing our Thanksgiving menus and the subject of "green bean casseroles" and I boldly pronounced that I had "the" best recipe for that subject. They told me that I had better share - so here it is - bon appetite.
2 lbs french style green beans - frozen
4 tbs butter
4 tbs flour
1 tsp salt
1/2 tsp pepper
2 tsp sugar
1-2 tsp grated onion
2 cups sour cream
1/2 lb grated cheddar cheese
crushed corn flakes
Cook green beans according to package directions and drain. In a saucepan melt butter. Stir in dry ingredients and onion. Gradually stir in sour cream. In a greased 9x13 pryrex dish put a layer of green beans followed by sour cream sauce and cheese. Follow this method to create layers. Top with corn flakes. Bake uncovered for 20 to 25 minutes at 400 degrees. May be assembled the night before.
Well, there you have it - I hope that you enjoy it as much as we have over the years.
Have a wonderful Thanksgiving - don't we have a lot to be thankful for this year!
Posted by Linda @ 09:53 PM PST [Link] [19 comments]
Saturday, November 10, 2001
I really started feeling like the holidays were coming upon us when I started teaching some Christmas goodies in class. Just thought that I would give you a gentle reminder that Christmas is really about six weeks away - now is the perfect time to start all your Christmas chocolate presents.
Things like chocolate dipped pretzel wreaths, chocolate dipped sandwich cookies (I'm not supposed to say Oreo [opps!]) decorated with Christmas designs. If you are local, please come in the store and check out what we are doing with "Moon Pies". You will never think of them in the same way again - they are fabulous!! We are doing filled bon-bons, clusters, chocolate pizzas, hard candy - so many candies - so little time!
If you are making cherry cordials, it is not too late to make your cherries really happy - start soaking them in your favorite happy stuff (bourbon, brandy, etc).
In this time of sorrow in our nation, a small expected gift to someone that you ordinarly would not "gift" would probably brighten not only your day but the recipient as well - make someone unexpectedly happy! Nothing says happy like chocolate.
Will be posting more ideas in the upcoming days - thanks for taking a look at "Linda's Column". If you have any questions, please be sure to ask.
Linda
Posted by Linda @ 06:52 PM PST [Link] [21 comments]
Tuesday, November 6, 2001
A while back I promised that I would post the recipe for Pumpkin Pie Fudge - and I do not want to break my promise - so here is this delicious recipe.
You need:
3/4 lb orange chocolate (remove 55 chips from a l lb bag)
1/4 lb butterscotch flavored chocolate (55 chips equals 1/4 lb)
1 can Eagle Brand Sweetened Condensed Milk (comes only one size)
3/4 tsp pumpkin pie spices
1/8 tsp nutmeg spice
1/8 tsp cinnamon oil
Optional: Any type of nut that you like (i.e. pecans, walnuts )
Melt chocolates and add all ingredients. When you have added everything - stir like crazy. You will immediately notice that the chocolate becomes thicker and thicker - this means that it is fudging. When everything is thoroughly mixed turn this mixture out into a parchment paper lined pan (I like to use a 9x9x2 pan). Use another piece of parchment to smooth out and give a nice look to the fudge. Discard second piece of parchment. Place this pan in the refridgerator for approximately 2 hours.
Remove from refridgerator and cut into pieces and ENJOY!!
This is a most delicious piece of candy that if you like pumpkin pie - you will love this!
Be sure to try to get a candy class this season - we are doing some really exciting things - you won't believe what you can do with a "moon pie"!
Let me know how this recipe works for you - will be posting more goodies for you shortly!!
Posted by Linda @ 10:27 AM PST [Link] [21 comments]
Thursday, October 11, 2001
Well never let it said that I don' t "borrow" a great idea when I see one, especially when it is sent right to me via e-mail.
Thanks to Pat Porter for this great little gem.
Using skull molds that are available right now because of Halloween, Pat had the great idea of warming the carmel until soft and then adding red paste color to the carmel. She is going to use this red carmel as filling in the skull mold - well you get the idea of what will happen when you bite into scary Halloween treat. That's using your brains Pat (sorry I couldn't resist!) Thanks for the great idea!
Posted by Linda @ 09:44 PM PST [Link] [20 comments]
Friday, October 5, 2001
Well, I promised that I would be updating with some easy treats for Halloween and since October is officially now with us - now is the time. I would be remiss if I did not mention the events that have shaken us all and reshaped our world. As I contemplated as to how I would ever be able to teach such light hearted things as cake and candy a few thoughts came to mind.
This horrendous deed was done to upset and disrupt our lives - and it is up to all of us to try to reasonably as possible carry on as normal. Bake and decorate a cake and take it to your local police or fire station - as a gesture that we know that you are there in our time of need. I am sure that you already have done many noble things in the name of pride of our country. So God Bless America and in our own "sweet" ways let carry on.
Now to some good stuff -
A Halloween treat can be as easy as threading three marshmellows onto an 8" stick, dipping it into dark chocolate and sprinkling it with "ghost" confetti. Easy and delicious.
You could do the same dipping and sprinkling with a pretzel rod. Don't forget about dipping Oreo cookies and decorating with something so simple as candy corn.
Now is here is something really neat - scour the cookie isle for a round cookie about 3" in diameter. Also buy some "sugar" ice cream cones (the pointed ones). Dip each into chocolate and let dry at room temp. Once they are dry fill the cone with some candy corn (or other Halloween goodies of your choice) "paint" a ring of chocolate around the opening of the cone to act as "glue" and place the dipped cookie on top of the cone, turn upside down, place on wax paper to dry - you have now created a "witches hat" that is totally edible.
Along with a cookie idea - make your favorite sugar cookie and cut it out in a round shape. Before you place the cookie in to oven to bake, place in the shape of a face "raw" cranberries (this should be available in your produce markets). Bake as usual and what will happen is the cranberries will pop and "bleed" creating a nifty Halloween effect.
Well, that's it for now - will have more great ideas for you later.
Posted by Linda @ 01:50 PM PST [Link] [18 comments]
Thursday, September 6, 2001
Well, here goes the main reason for this column. Two customers came into the store today and asked if I knew how to do blown sugar bubbles as seen on a Martha Stewart wedding cake. Not knowing how this was exactly done, I told Nadia and Marcie that I would do my best to find out. Guess what - after searching for instructions here on the net - I have yet to come up with the answer. Guess that good old Martha likes to keep some things to her self. If any of you out there know the answer to this please email me (ajcake@aol.com) and bring me up to speed.
Thanks for asking Nadia and Marcie - hope we get some answers
Posted by Linda @ 08:07 PM PST [Link] [38 comments]
Sunday, September 2, 2001
Thanks to Melanie for being the first to give me an opportunity to use Linda's Column. Melanie asks whether or not Linda's Column will be used for questions and answers. Answer - you betcha! I am hoping that all of you will use this column as a resource for your questions. I will do my best to answer your questions. If I don't know the answer I will post the question and hopefully someone out there will email me the answer. Believe me - my cake and candy skills are far superior to my computer skills, but boy oh boy am I learning. Thanks to my son Jeff for his patience with me.
Posted by Linda @ 08:21 PM PST [Link] [19 comments]
Welcome everyone to Linda's Column. This is my first attempt to post news onto this site. I have had expert help from my son Jeff and his girlfriend Cami. I am excited that "candy season" is upon us. Our first candy demo is scheduled for September 15 and I will be showing you many ideas pertaining to the season. A really tasty treat this time of year is Pumpkin Fudge - so easy and quick. Be sure to keep checking this column and I will post the recipe for it. Well, let me know what you would like to see on this column and I will try to answer your questions.
Posted by Linda @ 07:03 PM PST [Link] [23 comments]
