Thursday, July 31, 2014

Rocking the rocks!

I am getting started on my next project, and boy I did not think it would be as difficult as it has been.  I have been commissioned to make a wedding cake with rock candy as it decoration.  In terquois of all colors, I was thinking no big deal, I'll get on line and search for terquois rock candy, buy a box and be ready to put the cake together!  NOPe!  Not tha simple.  First of all I found out that terquois rock candy does not exists, and it's not easy to find the stuff in stock anywhere right now. So I first needed to figure out if I could dye it myself, my first success!  It is dyeable. Second to find 5-10 pounds of white rock candy, online out of stock everywhere and 5 stores later I was able to get 1 box.  Yep, 1, 5 lb box in all of salt lake valley.  Now that I have the candy it is time to show you how to dye it.  It's not rocket science I promise.  My 5 and 6 year old helped me do it.  

  Start with taking the candy off its strings then smash it up to the size you need for your project,

 put the candy in a zip top bag and put a small, very small dot of paste food color of your choice in the bag and shake around the candy.  Add more color until you reach the desired shade.  

I did 3 different batches so I will have a more verigated look.  It's a nice look with some contrast of color.  
It was a fun project.  So get out there and try something you might think is not possible. You might suprise yourself! 

Saturday, July 19, 2014

Silver Spoon New Blog Address

Please excuse our construction mess. We will completed soon. Chef Darcy. You can visit Darc's new blog at:

Monday, April 14, 2014

Salt Lake Valley Chef Darcy's Customized Cooking Parties.

How Fun! Darcy is specializing in custom themes cooking parties for individual occasions.

Darcy does all the planning, and the shopping, She will create your special event. Coming to your kitchen she will teach a group or several couples how to create and then enjoy an evening of delightful culinary creations.

Whether it is a children's birthday party with hands-on creative pizzas or a beautifully set dinner and learning with a couples evening. How about a seniors graduation party. Let your guests entertain themselves with learning and enjoying a new food creation.

Your guests will receive an old-fashioned paperbag invitation, festooned with ribbons and party goodies to bring to your party. It's a win before they even arrive. 

Your occasion will be remembered as a treat and something very special.

Have Darcy plan your next amazing occasion.

Thanks For Visiting.


Saturday, March 1, 2014

Old Fashioned and Cupcake Friendly

Old Fashioned and Cupcake Friendly

Memories can be funny things. My memories of childhood include a crazy, always creating artist mother and a stand your ground dad. My brothers, sister and I were tasked with learning to cook, do laundry, make beds and home tasks beginning at the ages of seven.  I actually remember earlier than that. We had fun though! Through german pancakes with over a cup of salt and cookies with salt instead of sugar, ooh the mistakes we made. But we did make it through with a good working knowledge of how to boil a great egg, able to sew a button,  and make a bed and so much more. More knowledge was being taught than in most homes. Our parents were teaching self-reliance.  Little did we know at the time  they had a purpose, which was thought through and made a priority.

I have people ask, as do other family members "wow. How do you know all this stuff?' "Just learned I guess."  I'm always puzzled by this question. It has taken me years to discover not all people think like I do. We were taught, if we hanker or want something, figure it out and make it yourself, if you can. These skills will support you through your entire life. And they have.

Artists/creative minds work differently than analytical minds. And it is very difficult to explain why we do what we do. Maybe it's just the simple creative process which brings us joy. We will never be wealthy, but we sure will share pleasure and the creative ends with everybody who is interested. 

I am a Chef. I know how to keep a home. I am creative. And all this is because I was taught basic principles. and then (by choice) ran with it...

Well this has become a little preachy and I really didn't mean it too. And just think it all started with Cupcakes Three Ways. Who would have thought?

It started with a class. Teaching basic cupcakes and how to make them amazing. Blog: Cupcakes Three Ways.

So this is just a chaser from that blog. The class went amazing. and to spice it up My mom suggested I dress and do the hair and nails the whole bit in 1940's style. Mom sends me cute old fashioned aprons a couple times a year and it has become a bit of a compulsion on her part.( and mine too). They were the inspiration for this fun class. It's always fun to teach to a willing audience and this particular class was superb.

I wanted it to be fun and a little bit surprising. So ergo the hair, dress, handkerchief and apron. I have decided that if I can't have fun, why bother?

Can you believe it. Even the cupcake liners are cute.
Make fun all you want. It was a blast. Don't even bother trying to figure out the creative mind. It will never happen. Just as you think you've got it all figured out, they go and change on you.

Thanks for visiting and sharing this with me. That's the whole point. Share and create...Make life a more fun and joyful journey.

 Chef Darcy at Silver Spoon Catering

Wednesday, February 26, 2014

Captivating Cake

 There is one thing in the culinary world that will always be true. You never stop learning and growing as a culinary artist.  And that is exactly what it is, an Art.  Especially when it comes to cake.  There are so many possibilities and mediums you can work with, butter cream, fondant, gum past, pulled sugar. 

For this post I am highlighting the beautiful work of a close friend.  She is not a culinary artist, but she is an artist for sure!  Her work is beautiful and inspiring.  She motivates me to be more daring, to reach a little further in my passion.  So for this I thank you Acacia Tanner.

Thursday, February 20, 2014

Cupcakes 3 Ways

 A Cupcake Three Way

I am sure everyone loves a chocolate cupcake, and I think we all should have a great chocolate cake recipe. This recipe can be adjusted for many cupcake variations.  Today I will give you the cake recipe and 3 variations your family is sure to love.

                         Chocolate Cake
Makes: 24 Cupcakes                            Time: 1 Hour

2 Cups    All-Purpose Flour
2 Cups    Sugar
¾ Cups   Cocoa Powder (sifted)
1 ½ tsp    Baking Soda
1 ½ tsp    Baking Powder
½ tsp       Salt
2             Whole Eggs
1 Cup      Milk
½ Cup     Oil
2 tsp        Vanilla
1 Cup      Boiling Water
1.  Preheat oven to 350 Degrees F 
2.  In a mixing bowl sift together the dry ingredients, flour, baking soda and powder, salt and cocoa
3.  In another bowl mix together the wet ingredients, sugar, eggs, milk, vanilla, oil and boiling water.   
4.  Add the wet ingredients to the dry in the mixing bowl and mix with an electric mixer just until combined and most of the lumps are gone. (This will be a runny batter) 
5.  Scoop batter into lined cupcake tins and bake at 350 degrees for approximately 15 min.  or until toothpick comes out clean.

Variation 1                              Chocolate Cherry Cheesecake Cupcakes

Makes 24 Cupcakes                                   Time : 1 hour 30 minutes

1 batch       Chocolate Cake batter
4 Cups        Cheese Cake batter
24              Maraschino Cherries (no stems)
24              Maraschino Cherries (with stems)
2 Cups        Chocolate chips (your Choice)
1 Cup         Heavy Creams
4 Cups        Cream Cheese Icing

Cheese Cake filling
16 oz         Cream Cheese (soft)
¾ Cup        Sugar
2               Whole Eggs
¼ tsp          Salt
1 tsp          Vanilla
1.  Beat together the cream cheese, sugar and salt.     
2. Add eggs 1 at a time, and finish with vanilla, set aside.

Cream Cheese Frosting
16 oz                       Cream Cheese (soft)
1 Stick                     Butter (soft)
1 LB                       Powdered Sugar
¼ Cup                    Milk
1 tsp                        Vanilla
1.  Cream together the cheese and butter 
2.  Add vanilla and powdered sugar and mix.
3.  Slowly add milk until it is the consistency you like.

Dipped Cherries 
1.  Melt chocolate chips on a double boiler with cream until smooth and all melted
2.  Drain cherries with the stems and pat dry with a paper towel.
3.  Place a sheet of parchment or wax paper on a sheet tray.
4.  Dip each cherry half way up and place on tray to set.

Cupcake Assembly 
1.  In a lined pan put a spoon full of cake batter, then a TBS of Cheese Cake filling and place a drained cherry with no stem in the middle of the filling then top with more cake batter.  Just enough to fill cupcake tin 2/3 full.
2.  Bake at 350 degrees for 15-20 minutes until toothpick comes out clean. (do not over bake)
3.  After cupcakes have cooled completely, remove liner and dip bottoms in melted chocolate and set on tray with cherries to set.
4.  While cupcake is setting frost with Cream Cheese Icing, and place a dipped cherry on top. Then place cupcake in a new liner.

Variation 2                                 Chocolate Mint High Hat Cupcake

Makes: 24 Cupcakes                            Time: 1 hour 20 minutes

1 Batch                    Chocolate Cake Batter
6 Cups                     Whipped Mint Frosting
24                            Andies mints (broken in half)
1 Cup                      Semi Sweet Chips
1 Cup                      Milk Chocolate Chips
3 TBS                     Coconut Oil

 Whipped Mint Frosting
1 ½ Cups                Butter (soft)
2/3 Cup                  Shortening
1 Lb                        Powdered Sugar
TT                          Peppermint Extract
1/8 tsp                     Salt

Cupcake Assembly: 
1.  Fill cupcake line with batter half way, add an andies mint piece then add more batter until tin is   2/3 full.  Bake at 350 degrees for 15-20 min. or until toothpick comes out clean
2.  When cupcake is completely cooled frost with mint butter cream and refrigerate for 10 minutes.
3.  While the frosting is setting on the cupcake in the fridge, melt the chocolate chips with coconut      oil in a double boiler.      
4.  When all melted remove from heat and let cool slightly.
5.  When frosting is set dip the tops of each cupcake in the melted chocolate and place the other  andies mint half on top and let set in ridge.

Variation 3                                                    Smores Cupcake

Makes 24 Cupcakes             Time:1 hour 20 min.

1 Batch                   Chocolate Cake Batter
1 Batch                   Graham Cracker Crust
6 Cups                    Marshmallow Frosting
12                            Small Graham Squares
2                              Hershey Bars (segmented and cut in half)

Graham Cracker Crust
1 ½ Cup                 Graham Cracker Crumbs (about 20 Squares)
1/3 Cup                  Melted Butter
¼ Cup                     Sugar
1.  Stir together Grahams and sugar
2.  Add melted Butter and mix.
Marshmallow Frosting
8 Lg                         Egg Whites
2 Cups                     Sugar
½ tsp                        Cream of Tarter
2 tsp                         Vanilla 

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Cupcake Assembly 
1.  Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
2.  Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
3.  Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch or the broiler of your oven lightly brown the frosting, taking care not to burn the cupcake liners.
4.  Decorate with a graham square and a chocolate square

Tuesday, February 18, 2014

Popping up Pansies

During the winter months I crave warm things like, soups, fresh breads, and hot chocolate, with cookies to dip in it.  Nothing warms me up inside as much  as these things do. So over the winter we eat a lot of this stuff.  Today I want to feature a delicious Cheddar Potato Soup, with fresh baked olive oil Rosemary Bread and some wonderful little Vanilla Shortbread Pansy cookies with hot chocolate for dessert.   
    Potato Cheddar Soup
8 servings.     45 minutes cook time.
4 large Potatoes (peeled and diced)
1 large Onion (finely chopped)
2 TBS. Garlic (minced)
8 cups Chicken Stock 
2 cups milk or half and half
3 cups Sharp Cheddar
1 cup   Cheese wiz
1 TBS. Hot sauce
1 strip. Bacon
1 TBS. Butter

In a soup pot on medium heat melt butter then sauté onions until transparent. Then add garlic and let cook for a minute or two.  Add your potatoes, chicken stock, milk, and bacon.  Let simmer until potatoes are very soft.  Add in the cheeses, and hot sauce.  Let cook and thicken then using a stick blender or regular blender blend up half the soup leaving a few potato chunks for texture.  


    Rosemary Hearth Bread
1 loaf.         3 hours cooking time

 1 cup warm water (100-110 F)
  • 1 Tbsp. organic cane sugar
  • 2 tsp. active dry yeast
  • 1 tsp. salt
  • 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
  • 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup bread flour + extra for kneading
  • dried rosemary, and kosher salt for sprinkling

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit  10 minutes  to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about  5 minutes , adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour .
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about  45 minutes .
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with butter and sprinkle with dried rosemary and kosher salt
6. Bake on preheated stone for  20-25 minutes  until the top is golden brown and sounds hollow when tapped.

 Vanilla Short Bread Cookies
24 cookies.        30 minutes
  • 1 cup Butter (softened)
  • 1 cup  Sugar
  • 1 TBS Vanilla
  • 2 1/2 cups Flour
  • 1 Egg White
  • 1/4 cup sugar for sprinkling 
  • 25-30 pansies

1. With your hands crumble together with your hands the butter, sugar, flour and vanilla, until it resembles fine crumbs.
2. Press all the dough together and roll into a 1/8 inch thick circle and cut out your cookies using a cutter of your choice.  I used a fluted 1inch cutter.  Bake at 350 degrees for about 10 minutes. Just until light golden in the bottoms.  Let cool for 30 minutes
3. Then using a pastry brush dab a little egg white on the cookie and place pansy on cookie the brush tops of flower with egg white and sprinkle with sugar.