Wednesday, July 16, 2014

Tiramisini

Tiramisini


With all the dessert recipes to try, I rarely remake things. Only recipes that go into my personal 'Hall of Fame', get to see the light of day more than once. This tiramisu is one of those recipes. In the last few months that I've discovered it, I've made it two, three times already. It's easy to whip up; you don't need to let the tiramisu cool in the refrigerator overnight. And there are very few ingredients needed. But most of all, you don't have to use your oven! Super easy! It's a combination of two tiramisu recipes by Nigella Lawson, now a perfect hybrid of Italian deliciousness! Rating: 5 out of 5.


Tiramisini




Tiramisu: Nigella Lawson

Ingredients:
- 7 tablespoons espresso coffee (or strong instant coffee)
- 2 tablespoons coffee liqueur
- 15 fine sponge fingers cookies
- 2 large egg whites
- 1 cup mascarpone cheese
- ⅓ cup superfine sugar
- 2 teaspoons unsweetened cocoa

Instructions:
- Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool. I find 10 minutes outside the window on a cool day does it!
- Break each sponge finger into about 4 and drop the pieces into the martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.
- Using an electric hand-held whisk for ease, beat the egg whites and sugar until they form soft peaks, and set aside for a moment.
- Scrape the mascarpone into another bowl, and beat it with an electric mixer to loosen up the mascarpone. Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into a swirly peak at the top.
- Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.


Tiramisini

Thursday, June 5, 2014

Salted Caramel Blondies

Caramel Blondies


"Salty and sweet, soft and chewy these easy to make salted caramel blondies are oozing with sticky caramel goodness. The perfect treat for any caramel lover!" ... is what I read when I spotted this recipe on Pinterest.

I quickly bookmarked the recipe and decided to save it for my study week, when I always crave something baked and sweet. I found the recipe on the blog Roxana's Home Baking. What really lured me into baking these was the dripping caramel sauce on top, it really was addictive! All you have to do is melt caramel candies/fudge with evaporated milk. I gave to various people and I got nothing but positive feedback. I'm sold! Rating: 4.5 out of 5.


Caramel Blondies




Salted Caramel Blondies: Roxana's Home Baking

Ingredients:
- 1/2 cup (113 grams) room temperature unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1/2 tsp baking soda
- 7 oz Kraft caramels (I used caramel fudge, worked just as well)
- 1/4 cup evaporated milk
- pinch of sea salt
- 1/4 cup diced cold butter
- 1/4 cup (50 grams) light brown sugar
- 1 egg
- 1/2 cup (60 grams) all-purpose flour
- sea salt (optional)
- 4 oz caramels + 2 tablespoon evaporated milk (optional)

Instructions:
- Heat the oven to 350F. Line an 11x7" baking pan with parchment paper. Set aside
- In a mixing bowl cream 1/2 cup butter with 1/2 cup sugar until light and fluffy. Add 1 egg and vanilla extract. Mix well, scraping the sides of the bowl with a spatula. Add 1 cup of flour and baking soda. Mix until just combined.
- Spread the mixture on the bottom of the prepared baking pan. Bake in preheated oven for 8 minutes. Remove from the oven without turning it off. Meanwhile make the filling.
- In a small saucepan combine the 7 oz caramel and 1/4 cup evaporated milk. Melt over low heat, stirring constantly. Pour over the half baked crust. Sprinkle with sea salt.
- To make the top blondie layer place 1/4 cup butter, 1/4 cup sugar, 1 egg and 1/2 cup flour in a food processor and pulse a couple of times. Crumble it over the caramel layer. Return the pan to the oven and bake for 20 more minutes.
- As soon as you take the blondies out of the oven, sprinkle a pinch of salt on top (optional). Leave to cool completely in the pan before cutting into squares. Serve with more caramel sauce, if preferred.


Caramel Blondies

Friday, April 11, 2014

Easter Cake and Cupcake Ideas!



Easter Cupcakes





Easter Carrot Cake
(my personal favorite!)





Ladybug Cupcakes





Easter Nest Cupcakes





Layer Carrot Cake



Rose Buttercream Cake

Rose Buttercream Cake





Easter Cupcakes



Lemon Meringue Tart

Lemon Meringue Tart




Easter Cupcakes



Lemon Macarons

Lemon Macarons with Lemon Curd



Rose & Lemon Bundt Cake

Rose & Lemon Bundt Cake



Hydrangea Cake

Hydrangea Cake



Lemon Meringue Cupcakes

Lemon Meringue Cupcakes



Blueberry Cupcakes

Easter Blueberry Cupcakes - Little Chicks



Happy Easter baking!

Much love,

Tuesday, March 18, 2014

My Favorite Creme Brulee

My Favorite Crème Brûlée


I can't help thinking of a crème brûlée being the epitemy of French desserts, while it's actually a Spanish invention called crema catalana. Si! I've tried various crème brûlée recipes over the years. The trick is to bake it for 10 minutes longer than the recipe recommends (for around 50 minutes), otherwise the custards doesn't set enough in the refrigerator. I also prefer white sugar over brown sugar for the topping. Brown sugar tends to form lumps on the surface when serving flambé. This is my favorite recipe though, it doesn't call for whole milk - just double cream all the way! Rating: 5 out of 5.




Crème Brûlée: MarthaStewart.com

Ingredients: I made half this recipe and got 6 servings
- 4 cups heavy cream
- 1 vanilla bean, split and scraped (used 2 teaspoons vanilla extract)
- 1 cup + 2 tablespoons granulated sugar
- 7 large egg yolks

Instructions:
- Preheat oven to 300 degrees.
- In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.
- Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.
- Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.
- Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.
- To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.


The allure of crème brûlée, French for burnt cream, is in the textural contrast between the brittle caramelized topping and the smooth, creamy custard beneath.

My Favorite Crème Brûlée

Tuesday, February 11, 2014

Valentine's Day Desserts & Ideas



Valentine's Day Cake Pops




Cream Puff Cake




Rose Bundt Cake




Old-Fashioned Chocolate Cake




Chocolate Champagne Macarons




Rosebud Madeleines



Molten Chocolate Babycakes




Red Rose Tartlets




Molten Chocolate Cakes




Triple Chocolate Cupcakes




Rose Macarons




Passionately Chocolate Tartlet




Rose Cupcakes




Chocolate Truffle Cakes




Luscious Chocolate Raspberry Cake


V-Day

Valentine's Day Cupcakes


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