Wednesday, October 17, 2018

Homestyle Sweet Cornbread

Homestyle Sweet Corn Bread


Hi readers!


Yikes! My last post was over a year ago! I'm not one to make excuses for my absence, because... well... life gets in the way of blogging. But let me update you guys on what a busy year it has been for me. So after I fell of the blogging-radar, I travelled to New York City in September 2017. Shortly after that, I turned 30 in November and celebrated my birthday (where else?) in Paris. Then the day before my birthday, we learned that our bid on our dream house was accepted, and after that it was a whirlwind of selling my furniture, buying new furniture, packing, moving, and renovating. We moved to our new house in late March this year. I can honestly say the house is almost done, except for the study. I've also been working very much this year. Sometimes 6 days a week. So that leaves me with not a lot of time to blog. I actually do still bake regularly. I just don't have the time to edit the pictures and blog about the recipes, because as fellow-bloggers know, it takes a lot of time. And oh yeah, this September I went on a 15-day vacation to the US, and got engaged!


2018 is still not over, yet it has been an important year for me already:
- Bought my first house
- Got a promotion
- Went on a dream vacation
- Engaged!
- Went to a Beyonce & Jay-Z concert


So enough about me, let's talk about you! I'm wondering how many bloggers/readers that I've connected with when I started the blog, are still around. I follow some of you guys on social media. Holler if you still love food!


So I will be posting the recipes I've baked this year in the coming weeks! So stick around and follow me :) We're starting off with a simple recipe for some, but for me it's very special: Homestyle Sweet Corn Bread. Why is it special to me? Because cornflour is really hard to get in Europe. I consider this an American comfort food. I had some cornbread at The Cheesecake Factory in LA, and I vowed myself I would go above and beyond to find cornflour here in the Netherlands. It wasn't easy. It wasn't cheap. But I finally got my hands on almost a kilo of cornflour. So let the corn-baking begin!


Homestyle Sweet Corn Bread


I'm starting with a simple, basic great cornbread recipe. I'm planning on making variations to the cornbread, so if you have any good ideas, let me know in the comment section. I already spotted a cheddar jalapeno cornbread recipe from Ina Garten that I would like to try. This recipe is from Betty Crocker.


Taste: 4.5 out of 5
Consistency: 4.5 out of 5
Overall appeal: 4.5 out of 5




Cornbread: Betty Crocker

Ingredients
- 1/4 cup butter or margarine (1/2 stick)
- 1 cup milk
- 1 large egg
- 1 1/4 cups yellow, white or blue cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt

Instructions:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.


Homestyle Sweet Corn Bread

Monday, July 10, 2017

No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten-free)

No-Bake Chocolate Peanut Bars (Vegan & Gluten-free)


The no-bake recipes saga continues, because I still don't have a functioning oven. A girl with a baking-blog and no oven... hmmm. It certainly makes you creative in finding recipes. I'm currently hooked on Bakerita's blog. Finally a good dessert/baking blog! Her recipes and photographs look amazing. And best of all, she makes wholesome treats, so a lot of the recipes are vegan and/or gluten-free. So it this one!

Bakerita's original recipe called for almond butter, but she writes that you can easily substitute it for peanut butter. Almond butter in Europe is still very expensive: I pay 3,5 euros for a jar that's maybe ½ cup. And anyway, chocolate and peanut butter is my FAVORITE combination! I found this amazing new peanut butter in my supermarket. It's from Whole Earth, and it has no added sugar.


No-Bake Chocolate Peanut Bars (Vegan & Gluten-free)


The recipe came out really delicious! It tasted wholesome, yet sweet. The peanut butter filling was a bit on the soft side, even after a night in the fridge, but the taste was good enough to satisfy my chocolate/peanut butter craving for a while now. The perks of being the only one in my household/friends- and coworkers-circle that likes chocolate and peanut butter together, is that I get to eat the whole pan myself! :D


Taste: 4 out of 5
Consistency: 3 out of 5
Overall appeal: 4 out of 5




No-Bake Chocolate Peanut Butter Bars: Bakerita.com

Ingredients:
- 1½ cups creamy almond butter (I used peanut butter)
- ¼ cup maple syrup (you can also use honey, but then it will not be vegan)
- ¼ cup coconut flour (I used almond flour)
- ⅓ cup coconut oil, melted
- ¼ teaspoon kosher salt (skip if your nut butter is salted)

For the chocolate topping
- 4 oz. dark chocolate, finely chopped
- 2 tablespoons creamy almond butter (I used peanut butter)

Instructions:
- Line a 8x8” pan with parchment paper and grease lightly with coconut oil; set aside.
In a mixing bowl, stir together the almond butter, maple syrup, coconut flour, and coconut oil. Press evenly into the prepared pan. Place in the fridge.
- Combine the dark chocolate and almond butter in a microwave-safe bowl. Microwave in 30 second increments, stirring between each, until the chocolate is melted and smooth. It took 1 minute in my microwave. Pour the chocolate over the almond butter base and spread to cover the top. Place back in the fridge.
- Let firm up for at least two hours before cutting into 16 bars and serving. Store any leftovers in the refrigerator for up to 2 weeks tightly sealed.


No-Bake Chocolate Peanut Bars (Vegan & Gluten-free)

Wednesday, July 5, 2017

Modern Map Art - Paris


Can you guess what this is?


Modern Map Art


A true Francophile will recognize it instantly...

It is a map of Paris!

Well, a modern map art.
I wanted to show you what I got for my home recently.
A large-scale poster of Paris, black-on-white from ModernMapArt.com


Modern Map Art


I'm thinking about framing it and have it hung somewhere special.
Definitely comes in handy with my quest for a new house & interior.


Modern Map Art


You can get these (and from other cities) from ModernMapArt.com


Modern Map Art



Wednesday, May 10, 2017

Awarded in Top 30 French Food Blogs!

Top 30 French Food Blogs

Hey everyone! I just wanted to share with you that Paris Loves Pastry was named as one of the Top 30 French Food Blogs by Feedspot!

Paris Loves Pastry ranks in at an impressive number #22 on the list!

I'm very honoured! Thank you very much Feedspot!


"French Food Blogs List:

The Best French Food blogs from thousands of top French Food blogs in our index using search and social metrics. Data will be refreshed once a week.

These blogs are ranked based on following criteria

+ Google reputation and Google search ranking
+ Influence and popularity on Facebook, twitter and other social media sites
+ Quality and consistency of posts.
+ Feedspot’s editorial team and expert review"


No-Bake Lime Cheesecake

No-Bake Lime Cheesecake


What's a baker without her oven? Michelangelo without a brush.

Well, maybe not quite. But that's the reason why I hadn't posted anything last month with Easter. My oven is broken. Not completely; I can still warm something up like a bread or something, but the delicate chemistry of baking a cake? Mais no! It's tragic. I'm forced to come up with no-bake desserts, which can be nice sometimes. I've made a tiramisu a dozen of times the last few weeks, and yesterday a no-bake cheesecake.

It's funny, when I look at all of the no-bake recipes I've posted before on this blog, they were all because my oven was broken. I'm contemplating buying a new oven, or waiting till we find a new house and then buy a really good oven. I hope we find a great house soon because I sure can't live without an oven. I refuse to buy a microwave to warm up food, so the oven gets used pretty much every day.

What's new with you readers? For me, I have some exciting things planned this year: in September I'm going to the big apple NYC, and in November I'll be spending my 30th birthday in Paris. I've booked a super large luxurious suite for the occasion. Oh, and I just bought tickets for Chris Rock's standup comedy tour 'Total Blackout' in Amsterdam in October. He is my all-time favorite comedian and I have been following him (and laughing my *ss off) for years. Yeah! So excited!

Anywho, on to this magnificent dessert: anything lime-flavored always reminds me of Florida. How I miss going to Orlando and Disney World and sampling many many key lime pies. Can someone take me back please?! This no-bake lime cheesecake (if you say it out loud, it rhymes) is a masterpiece! The texture, the flavor, the crust... all a perfect 10! Even my boyfriend loved it, and he is not a dessert-person at all.


Taste: 5 out of 5
Consistency: 5 out of 5
Overall appeal: 5- out of 5


No-Bake Lime Cheesecake




Note: as you may know, I'm a vegetarian so it took a while to find a recipe that doesn't use gelatin for a no-bake lime cheesecake. I found this recipe from AllRecipes and it truly a great recipe!

No-Bake Lime Cheesecake: AllRecipes.co.uk

Ingredients:
- 400g digestive biscuits, crushed (this makes a very thick crust, so I made half the crust recipe, about 250 grams of biscuits)
- 110g butter, melted
- 2 (200g) tubs cream cheese
- 6 tablespoons caster sugar (I prefer to use confectioners' sugar in a no-bake cheesecake, about 1/2 cup)
- 2 limes, rind and juice ("rind" is English for "zest")
- 300ml double cream

Instructions:
- In a small bowl combine the crushed biscuits and melted butter together, press into a 23cm round loose bottomed cake tin and chill to firm up.
- In the meantime, in a medium bowl beat cream cheese with the sugar, lime juice and zest until smooth and creamy. Now add the double cream and whisk until thick.
- Pour over the chilled base and smooth over. Chill in the fridge for 7 to 8 hours or overnight is even better.
- Once set, remove from the fridge then slice and serve. (I decorated the lime cheesecake with coconut flakes. The flavors go really well together)



No-Bake Lime Cheesecake

Saturday, March 11, 2017

Blueberry Muffins by Magnolia Bakery

Blueberry Breakfast Muffins



Hello March!

As a baker, you probably buy more food as ingredients, than actually eating the food itself. I buy blueberries to make blueberry muffins. I have booked a vacation to NYC this Summer, and I want to get into the mood. Well, more like food-mood of all the things I want to eat when I'm there.

I'm not sure if there is a bakery in NYC more iconic than Magnolia Bakery. I immediately went there the first time I visited New York. I was on a 'Sex and the City'-tour (of course), and we got their infamous cupcakes. I went inside the bakery to order some sweet things for myself as well, such as: chocolate swirl cheesecake, macademia cheesecake, and peanut butter blondies. Yum!

Do you guys have any suggestions on what to try in NYC? I went to a lot of bakeries you suggested the last time I was there.


Taste: 5- out of 5
Consistency: 5 out of 5
Overall appeal: 5 out of 5




Blueberry Muffins: The Complete Magnolia Bakery Cookbook

Ingredients:
- 3 cups flour
- ¾ cup sugar
- 1 ½ tablespoons baking powder
- ¾ teaspoon salt
- 2 large eggs, beaten
- 1 ½ cups buttermilk
- 6 tablespoons unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 1 ½ cups blueberries, lightly coated with flour
- 1 tablespoon sugar (for sprinkling)

Instructions:
- Preheat oven to 350 degrees F. Grease well a 12 cup muffin pan.
- In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold in the blueberries into the batter.
- Fill the muffin cups about three-quarters full. Lightly sprinkle with the remaining 1 tablespoon of sugar.
- Bake for 20 - 22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.



Blueberry Breakfast Muffins

Monday, February 13, 2017

Valentine's Day Recipes and Inspiration



Valentine's Day Cake Pops




Cream Puff Cake




Rose Bundt Cake




Old-Fashioned Chocolate Cake




Chocolate Champagne Macarons




Rosebud Madeleines


Valentine's Day Recipe

Chocolate Raspberry Éclairs - 7th Blogoversary!




Red Rose Tartlets




Triple Chocolate Cupcakes




Rose Macarons




Passionately Chocolate Tartlet




Rose Cupcakes




Chocolate Truffle Cakes




Luscious Chocolate Raspberry Cake


V-Day

Valentine's Day Cupcakes


Valentine's Day Recipe

Moelleux au Chocolat avec Caramel Salé


Valentine's Day Recipe

Cinnamon Rolls with Cream Cheese Glaze


Valentine's Day Recipe

Chocolate Heart Scones with Strawberry Glaze



Here's a look back on romance-inspired recipes from previous years!
Paris Pastry