Tag Archives: Breakfast

Cake-Ups and new things

21 Apr

Hello all!!

I know it has been quite some time since I have written.  Shame on me!!  Although I have to admit we have had a lot going on over the past few months so we have been diligently working hard at our test kitchen for new recipes, new ideas…oh and did I mention we are opening A NEW STORE??  That’s right!  Now you can come into the comfort of our Cupcakery (well soon) and have our delicious cupcakes in style!  We are hoping to open in Mid to Late May.  The store is the cutest brick building (below to the right) that reminds me of a french bistro or something of that nature and I just LOVE the bay window!  It is in the city of Glendale, CA about 3 blocks from the famous Americana shopping center!  So when you are in town, please stop by!  We will release the Grand Opening date and address soon!  On top of that, we have had a few radio interviews (to the left is the one we did at 92.5 KYHY Burbank Radio), we did a huge bake sale to raise money for Japan in which we raised over $120,000 nationally, and we have been gearing up for our next events!

Another new item we have been crafting is our new addition to our line which we named the “Cake-Ups”.  These have got to be the best invention ever!  We have been testing them now for quite some time and they have become such a tremendous hit that they have officially made it to our menu!  I have to say, I am definitely into cupcakes bringing back childhood memories.  So why not take an old fashioned Push up (from the ice cream days) and fill it with cake and frosting instead?  BRILLIANT!  Plus I wanted to find something that we could ship nationally.  I have seen plenty of other cupcakery’s ship cupcakes made in mason jars, but who really wants to pay $40 for shipping.  Cake-Ups eliminate such a heavy package in transit, thus reducing the cost dramatically!  So who is going to be the first on YOUR block to have them??  Better hurry as the trend is definitely setting in!

And then we get to new flavors.  Again bringing in the childhood theme, I sat around and wondered what reminded me of my childhood.  Macaroni and Cheese was the first thing that popped in my head…but in a cupcake…not so much.   And then it came to me…Blueberry Pancakes and Peanut Butter & Jelly!  And the funny thing is I actually am still in love with these foods.  For any of you who know me personally, I would eat blueberry pancakes anytime it is served up on a menu and Peanut Butter & Jelly is my midnight snack!  So of course those two had to go in!!!  I decided to make the blueberry pancakes with a buttermilk cake, fresh blueberry filling, and a maple French Buttercream.  Although these have to be my most loved cupcake I make, they are also VERY temperamental because of the French Buttercream.  For any of you who have worked with it, it MELTS very easy!!  So they have to be eaten on the spot or kept very cool.  But oh boy!  When that maple buttercream hits your lips and melts…it is so yummy!  For the PB&J I did a vanilla cake, grape jelly, and a divine peanut butter buttercream.  It tastes like an elegant uncrustable!   Again…YUMMY!

Ok, now that I have overloaded you on information that has been going on…I will leave you on that note!  Please make sure to check out our website at http://www.thegoodiegirls.com.  We have a lot of upcoming events around Southern California in a variety of categories!  We hope to see you either at one or at our Grand opening!!!

❤ GG


Julia Childs Croissant Recipe

18 Apr

My Version of Julia Childs Croissant Recipe

Ok, So I have to apologize to everyone who has been waiting for this recipe of mine.  The truth of the matter is I lost it!  I frantically looked everywhere for it and nothing.  I didn’t have the time to watch the entore video and take notes again for a while…and then I was spring cleaning this weekend and FOUND IT!!  So excited.  I decided to sit down immediately and type it up!  So again I am so sorry…please forgive!  Here you go.

Now just to forewarn you, I literally watched the entire Julia Childs/Esther McManus on PBS online and just took notes.  A couple ingredients they never said how much to use, so I guessed and they turned out fantastic so I assume all was well.  Enjoy!


  • 1lb & 2oz Cold Unsalted Butter cut
  • 3 ¼ Cups Flour
  • 1 Cup Whole Milk
  • 2 ½ teaspoons Instant Yeast
  • 2 teaspoons Salt
  • 1/3 Cup Sugar
  • 1 Egg White
  • 1 Teaspoon water

Put 1lb. of flour in Kitchen Aid (hook attachment), add yeast, add salt, add sugar.  Then add milk and turn machine on to a low speed until ingredients are kind of mixed.  If too dry still, add a bit more of milk (eyeball it).  When all ingredients are mixed, take out of the bowl and hold in hands.  Turn the mixer back on with empty bowl and tear off a piece at a time from the dough and add it back into the bowl.  You can increase the speed of the mixer to medium-low at this point.  Let it work a bit longer until you can tell it is unified.  Take the dough out, pound it a little, roll with hands, knead a bit and repeat a few times.  Wrap in plastic (be sure to cover well) and then put it in a bigger sealed plastic bag.  Leave at room temperature for about a half an hour.

In the meantime, change Kitchen Aid attachment to the paddle.  Add butter to the bowl, add 2 Tablespoons of flour and beat on high.  Make sure you watch it as you do not want to let the butter get oily.  Take the butter out of the bowl and pack it in your hands to get all the air pockets out.  Plastic wrap butter and place both the butter ball and dough (in plastic wrap) in the refrigerator for a minimum of 8 hours (you can leave overnight as this is what I did).

Take dough out of fridge and place on a floured surface for rolling (I used a marble slab so it stays cold while you are working).  Roll out dough evenly.  Make sure you are kind yet have authority with it.  When rolled out, take butter out of fridge and unwrap.  Place butter ball in the middle of the dough.  Fold right side of dough over butter, followed by left side so butter is completely covered by dough.  Kindly take your rolling pin and beat the dough/butter down until the butter is evenly spread inside the dough to all sides.  Then gently roll with pin evenly.  Place dough on cookie sheet (lightly floured) and let rest for 2 hours in the fridge (make sure to cover the entire cookie sheet with plastic wrap and seal dough in).

After 2 hours (I did this in the morning, went to work, and came home at lunch 6 hours later to do next step), take out of fridge, re-flour surface and out dough out.  Put a tad of flour on top of dough so that the rolling pin does not stick.  Roll dough again, trying to keep as even as possible.  Then fold into 3 (left side in, then right side like you are folding a letter), brush some flour off and roll one last time (at this point it should measure about 15”x9”).  Put on cookie sheet, cover with plastic wrap, and back in the fridge for at least 1 hour (I went back to work and did the next step when I got off work about 4 hours later).

Do step above one last time from start to finish except this time after rolling out, fold another 3 times and roll for a 2nd time before placing on the cookie sheet, covering, and back in the fridge for at least 1 more hour.  (I let stay in there overnight again).

Take out of fridge and cut lengthwise in half giving you 2 squares.  Take one square at a time and roll out evenly to cut.  Work fast because you do not want the dough to warm (a marble/granite top will help dough stay cooler longer).  If you feel it is starting to get warm, you can always put back in fridge for 5 minutes at a time.  Roll dough to about 20” x 15”.  Fold in half long ways and brush flour off.  Cut dough with pizza cutter in triangles with bases approximately 4” wide or larger if you want larger croissants.  Then unfold them to have single layer triangles.  TIME TO ROLL!

Take a triangle in hand and hold the base.  Lengthen gently (be careful not to tear it) and pull the pointed side down over and over until it is longer.  You can set it down at this point.  Tear a little piece of dough from any left over scraps from cutting and roll into ball and place on the base of the croissant (this will give the croissant a little extra “dough” in the middle for some fullness).  Roll the base over that piece of dough and seal it in.  Then continue with the palms of your hands to roll the base to the point.  Place on cookie sheet lined with parchment paper with point side up.  If you would like, you can curl the ends towards you to make a “crescent” shape.  When all are rolled, take a egg wash (1 egg white added with 1 teaspoon of water) and brush outside of each croissant with lightly.  This will give it that nice glisten when cooked.  Place in oven that is turned off, turn the light of the oven on, and place a pot of boiling water in the oven with it to proof for 3 hours.  Do not cover the croissants at this time.

Then take all out of oven, turn on to 350 degrees.  When oven reaches temperature, bake for 15-20 minutes or until golden brown.  Watch closely as when they start to get closer to being done, they will cook fast.   Also, be careful as a lot of butter will drain out while cooking, so be sure you have them on a high side cookie sheet, not a flat one.  VIOLA!  You have yourself croissants!  Yes, this seems all intimidating and a lot of work, but well worth it.  These are the way a croissant SHOULD be made…

Just to let you know…the folding steps are very important as this is what gives the croissant the layers and flakes.  If these processes are skipped, you will not get croissants.  Also, if you want to do chocolate or almond, all you have to do is instead of adding the piece of dough in the base, add a piece of dark chocolate or almond paste and roll.  You can then add sliced almonds to the top and bake… when done you can sprinkle with powdered sugar or drizzle with the remaining chocolate.  ENJOY!

PS…I suggest you watch the video with my noted printed so you can visualize each step and it will all make sense!  The video is at: http://www.pbs.org/juliachild/meet/mcmanus.html