Tuesday, December 11, 2018

Top 150 Food Blogs of 2018

Hello everyone!

Just a quick mention to Brand Ballot, who named Paris Loves Pastry one of the Top 150 Food Blogs of 2018!

Top 150 Food Blogs of 2018

Thank you very much for nominating Paris Loves Pastry!
Check out Brand Ballot to see the other fabulous nominees.

Wednesday, December 5, 2018

Happy Birthday To Me!

Copper Kitchenaid Mixer

So last month, November 17th was my 31st birthday.
I got the most beautiful present from my fiancé, something that I've wanted for years.
I've even asked for it several years on my Christmas Wish List on my other blog, here and here.

Copper Kitchenaid Mixer

This STUNNING copper Kitchenaid standmixer, which really has become the centerpiece of the kitchen!
I can't wait to start baking all kinds of goods with it.
I love how the copper and the chrome go together.

So I decided to bake the poll's winner, Ina Garten's Coconut Cake, from her book Barefoot Contessa.
Well it was an EPIC failure, from beginning to end, and it left me with no choice to throw it away.

The cakes were HUGE, so the recommended baking time from 45-55 minutes was definitely too short.
The middle of the cakes was still runny batter after 60 minutes of baking.

Then, it got worst. The frosting was so incredibly runny! I don't know what went wrong.
I tried to salvage it by adding more confectioners' sugar, but that did not help. And it made the frosting too sweet.
After hours of baking, I had to admit defeat and throw everything away.

The worst part of it all, is that this is an incredibly expensive cake ingredients!
All in all, it costed me around 25 euros to buy the ingredients... What a waste.

Listen to this:
- 1 pound of cream cheese
- 1 1/4 pound of butter
- 5 extra large eggs
- 10 ounces shredded coconut
- 3 cups of all-purpose flour

So now what shall I do? Bake the runner-up? Let me know in the comments!

For my birthday I bought this incredible Caraibe cake: hazelnut base, vanilla creme brulee, and chocolate mouse inside.

Chocolate Birthday Cake

Tuesday, December 4, 2018

Vote for what I should bake next!

After what seems years to me, I finally added a new baking poll!
Fun fact: I used to have a new voting poll EVERY week, and I loyally baked all the winners of the polls for years and years.
Well that was when I was still in school and had more free time.
I would like to try and start it again, but have it once a month.

All of the choices listed below are from Ina Garten's book Barefoot Contessa at Home.
Do your part and VOTE! Pun intended.

survey software

Tuesday, November 27, 2018

The BEST Cinnamon Rolls you'll ever eat

The BEST Cinnamon Rolls you'll ever eat

The post of this title says it all. When I read this recipe on the Ambitious Kitchen blog, I wondered if they could compete with Cinnabun's cinnamon rolls. I normally prefer a home-made good than a store-bought one, but you'll have to admit: Cinnabun rules! So, do these home-made cinnamon rolls even compete with Cinnabun? YES! OMG! I finally found an amazing cinnamon roll recipe. This is a big deal for me because, in the Netherlands, we don't have cinnamon rolls or Cinnabun. We have something that's sort of similar, koffiebroodjes, but it's just not the same.

The secret ingredients in this recipe are bread flour and dark brown sugar. The bread flour definitely made them fluffier, and the dark brown sugar gave that ooey gooey taste in the middle. If I haven't convinced you enough to make them, maybe these pictures will:

The BEST Cinnamon Rolls you'll ever eat

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

A home-run of a recipe!

The Best Cinnamon Rolls You'll Ever Eat: Ambitious Kitchen

For the dough:
- ¾ cup warm milk, 110 degrees F (I used almond milk)
- 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup unsalted butter, melted
- 3 cups bread flour
- 3/4 teaspoon salt

For the filling:
- 2/3 cup dark brown sugar
- 1 ½ tablespoons ground cinnamon
- ¼ cup unsalted butter, softened

For the cream cheese frosting:
- 4 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract

- Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.
- Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
- Transfer dough ball to a well oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little. Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
- Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
- Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5 minutes before frosting. Makes 9 cinnamon rolls.
- To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.

A perfect Christmas morning recipe!

The BEST Cinnamon Rolls you'll ever eat

Tuesday, November 20, 2018

Cornmeal Biscuits

Cornmeal Biscuits

So I'm back at it again with cornflour! Ever since I finally discovered cornflour in a Dutch grocery store, I've been wanting to bake ALL of the cornflour-recipes. It reminds me of my American heritage. In the Netherlands, there aren't many cornflour-recipes, in fact, there are few corn-recipes. Like corn on the cobb or corn casserole... not really known here. I know right, how do I live without it?

So I tried this recipe I saw online. But I definitely will look further for the ultimate corn biscuits recipe! This recipe has almost equal parts regular flour as cornflour, which made the biscuits a little grainy. Maybe it's because I'm using cornmeal instead of cornflour. Does anyone have experience in the two different kinds of ground corn?

Taste: 2.5 out of 5
Consistency: 3 out of 5
Overall appeal: 2.5 out of 5

Corn Flour Biscuits with Maple Butter: RockRecipes.com

Makes about 18 two inch biscuits
Preheat oven to 4oo degrees F.
In a food processor, blend together:
- 2 cups all purpose flour
- 2 cups unbleached yellow corn flour
- 9 tsp baking powder
- 1/2 tsp baking soda

Pulse in:
- 1/4 cup + 1 tbsp very cold vegetable shortening, cut in small cubes (I store mine in the freezer)
- 1/4 cup + 1 tbsp very cold salted butter, cut in small cubes

Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in:
- 2 cups buttermilk

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.
Using a sharp 2 inch biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits. You can also try lining the an with a couple of layers of aluminum foil.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Delicious served warm with Maple Butter.

Cornmeal Biscuits

Tuesday, November 13, 2018

Vegan Chocolate Peanut Butter Cookies

Vegan Chocolate Peanut Butter Cookies

This is what I like. That deep, deep dark chocolate flavor in a cookie. A peanut butter twist? Even better! After baking so long with milk chocolate from my chocolate Easter bunny. I was craving something more dark chocolate and preferably vegan. I came across this recipe, and it. is. goooooood. Even my co-workers have asked for the recipe and have baked them as well.


Taste: 5 out of 5
Consistency: 4 out of 5
Overall appeal: 4.5 out of 5

Vegan Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies: Chocolate Covered Katie

- 1 cup spelt, white, or oat flour
- 6 tbsp cocoa powder
- 6 tbsp sugar, unrefined if desired
- ¼ tsp baking soda
- ¼ tsp salt
- 1⁄4 cup veg or melted coconut oil
- 3 tbsp milk of choice
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- mini or regular chocolate chips, optional
- peanut butter or allergy-friendly sub

- For easier handling, freeze about 10-15 blobs of nut butter (about 1/2 tsp each) before beginning.
- Preheat oven to 325 F. In a large bowl, stir first 5 ingredients. You can also add some mini chocolate chips if desired. Add remaining ingredients except nut butter.
- Stir to form a batter. Scoop into balls with a cookie scoop – if it’s too wet, refrigerate dough until firm enough to form balls. Smush a frozen ball of nut butter into the center of each cookie, then re-roll. If desired, press some chocolate chips into the tops.
- Bake 10 minutes – they should look underdone when you take them out of the oven. Allow to cool for 10 minutes before handling, during which time they will firm up. If the cookies haven’t flattened, feel free to press down gently with a spoon. Store leftovers in a covered container, 2-3 days.

Tuesday, November 6, 2018

Vegan Banana Walnut Bread

Vegan Banana Walnut Bread

I love baking and cooking food out of leftovers. We waste so much food. Making something from various ingredients you have lying around, feels very good. For example, I had two small black bananas for weeks, that I intended for banana muffins. But when my mother gave me a large amount of whole walnuts, I knew what I had to do: vegan banana walnut bread.

Banana and walnuts are a match made in food-heaven, like peas and carrots, or peanut butter and jelly (peanut butter and chocolate IMO). It's so incredibly easy to bake vegan, especially a banana bread. Probably half of the banana bread-recipes out there are vegan anyway.

Vegan Banana Walnut Bread

Taste: 4 out of 5
Consistency: 4.5 out of 5
Overall appeal: 4 out of 5

Vegan Banana Bread: BBC Good Food

- 3 large black bananas (I only used 2 small bananas, and had to add 1/4 cup soy milk for a runnier consistency)
- 1/3 cup / 75g vegetable oil or sunflower oil (weight), plus extra for greasing
- 1/2 cup / 100g brown sugar
- 1 1/2 cup / 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
- 3 heaped tsp baking powder
- 3 tsp cinnamon or mixed spice
- 50g dried fruit or nuts (optional)

- Heat oven to 200C/400F fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with vegetable or sunflower oil and brown sugar.
- Add plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add dried fruit or nuts, if using.
- Bake in a greased, lined loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
- Bake for another 20 minutes, or until a skewer comes out clean. (Mine needed 30/35 minutes in total, instead of 40 minutes)
- Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

I like to eat my banana bread with a chocolate spread.
It's sitting peacefully in my kitchen next to the walnuts.

Vegan Banana Walnut Bread

Tuesday, October 30, 2018

Milk Chocolate Brownies with Walnuts

Milk Chocolate Brownies

So after I made 3 batches of Eggless Chocolate Chunk Cookies , I still only had used the ears of the GIANT chocolate Easter bunny (see my previous post). And the sweltering heat of the Summer was luring. I figured making brownies would require a lot of chocolate and had hoped the chocolate Easter bunny would be at least cut in half. But boy oh boy, this was a HUGE chocolate bunny!

I had some walnuts left over from an apple/walnut salad, so I added them to this recipe. If you're thinking what the light brown "swirl" is in the pcitures... I accidentally left the stove on from melting the chocolate, so the brownie batter was already cooking before it went into the oven. I couldn't completely restore it! Oopsie.

Taste: 3.5 out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5

Milk Chocolate Brownies

- 1 stick (1/2 cup) unsalted butter
- 8 ounces fine-quality milk chocolate, chopped
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder

- Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
- Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. - Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
- Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
- Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.