Chocolate Stout Cherry Pie. This is a baking PSA, a result of an ongoing panic attack I’ve been having since I turned my book into the publisher. I’ve been convinced that most people who attempt to make my Chocolate Stout Cake with Raspberry Chocolate Ganche won’t know there is a difference between weight ounces and fluid ounces, confuse the two and end up with a failure.
These things keep me up at night. Because if you make a recipe of mine and it fails, I feel awful, even if the recipe isn’t to blame. Even if you are totaly to blame for the failure, I still feel terrible. Weight ounces and fluid ounces are not the same thing. Weight ounces measure weight, fluid ounces measure volume. Take a bag of chocolate chips, for example. 12 weight ounces of chocolate equals about 16 fluid ounces. Cheese is the same. 8 weight ounces of shredded cheese is about 16 fluid ounces. Flour is even worse. Generally, 1 cup (8 fluid ounces) of flour is only 4 weight ounces. The take away: Chocolate Stout Cherry Pie Ingredients Directions. Cinnamon Cookies. If you are in search of the perfect cookie to serve with your coffee or tea, look no further. I have been trying out dozens of variations of these cookies (to the detriment of my waistline) but this one, which I have triple tested is by far the best.
Not your usual old butter cookie, they have the subtle taste of cinnamon and are guaranteed to be crisp, and bake perfectly every time. They are a perfect size to fit onto your saucer and are pop-in-your -mouth delicious. Once you have made your dough, roll it into a sausage shape, wrap with cling film and refrigerate for about an hour so that the dough becomes firm. Cut the firm dough into small pieces and roll in the palm of your hands to form 3cm rounds. Place these on a baking tray that has been greased and flatten slightly.
Cinnamon Cookies Author: Shades of Cinnamon.com Recipe type: baking Serves: 40-50 Prep time: Cook time: Total time: Butter two baking sheets and Preheat oven to 180ºC/360ºF. Strawberry Shortcake | Southern Boy Dishes. Along with Lemon Icebox Pie, I think Strawberry Shortcake is the one of the ultimate desserts for this time of year. This recipe in particular makes me a happy guy! I love the combination of the tartness and sweetness of the strawberries; the smooth whipped cream; and the warm, sweet, crumbly, buttered biscuit. I’m not sure how you can top this treat for a summertime dessert. Nowadays, you can find strawberries all year-round, but always look for berries that are bright red and fragrant. Ingredients (Adapted from New Basics Cookbook) For the strawberries: 1 pint fresh strawberries, trimmed and sliced 1/4 cup sugar For the whipped cream 1 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract For the biscuits: 1 3/4 cups unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, cubed and very cold 3/4 cup half and half 2 tablespoons unsalted butter, melted 2 tablespoons course sugar Mint leaves, for garnish Instructions For the whipped cream:
NOW I'M A COOK! Tartelettes framboises / Chocolat blanc Pour 8 tartelettes: ► Pour la pâte sucrée: Préparation : 15 minutes - Cuisson : 20 minutes - Repos : 30 minutes 125g de farine 75g de beurre froid 10g de poudre d’amandes 50g de sucre glace 1 pincée de sel 25g d’œuf Dans la cuve du robot, mettre la farine , la poudre d’amandes , le sel et le sucre glace tamisé. Ajouter le beurre froid coupé en morceaux et mélanger avec la palette jusqu’à ce que le mélange devienne sableux.
Incorporer l’ œuf et mélanger de nouveau sans trop travailler la pâte. Débarrasser et filmer la pâte au contact. Préchauffer le four à 160°c. . ► Pour la garniture: Préparation : 15 minutes - Cuisson : 7 minutes - Repos : 2 heures 200g de chocolat blanc 40g de beurre 115g de lait concentré non sucré 2g de gélatine 500g de framboises fraîches Ramollir la gélatine dans un bol d’eau froide. Follow Us / Suivez-nous!
Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens | V. Let’s talk about micro greens. Do you eat them? Do you grow them? To be perfectly honest, I had not had much experience with them before this spring. After planting my two gardens, I was still left with tons of seeds until I rememberd an article my Grandma sent me a few months back about using extra seeds to make micro greens. The process is simple and only takes between 7 and 14 days to grow. So while you are sitting around waiting for those tomato plants to produce fruit three months down the road, you could have already harvested six rounds of micro greens!
For this recipe, I used basil micro greens which complimented the strawberries wonderfully. Also, on the topic of new things, I was at the farmer’s market earlier today and my friend mentioned how her boyfriend eats the strawberries with the stems on. If you’d like to just make one regular pie size version instead of two miniature, just double the recipe below.
For the crust: For the filling: Related Posts. Lemon Blueberry Greek Yogurt Cheesecake | A Baking Girl. On this very special weekend, I want to wish my mom a very happy Mother’s Day. She’s the woman who gets all of my jokes and obscure sports references, who supports me in every little thing I do, and who’s taught me how to be strong and to go after whatever goals I set. She’s my best friend, and I have no clue how I’m going to handle being away from her next year when I head off to college. I’ll be taking full advantage of Skype and cell phone minutes, I can tell you that. Now, on to the cheesecake! This recipe may look a bit familiar. That’s because it’s adapted from one of the most popular recipes on this blog, the greek yogurt cheesecake. After a birthday dinner earlier this week (I’m officially an adult! This version may, dare I say it, be better than the original.
All together, it creates a light, refreshing dessert that nevertheless is rich enough to be incredibly satisfying. Adapted from this recipe graham cracker crust in a springform pan (recipe here) 1/2 cup sugar 2 eggs. Soufflè di fragole e rabarbaro con salsa di fragole ~ Oggi vi ho portato un dolce. Dovrei mangiare meno dolci possibili visto che sono a dieta ma questo soufflé era cosi leggero che mi sono sentita autorizzata a mangiarlo. La ricetta l'ho adocchiata sul blog di Limara ancora l'anno scorso ma l'ho messo da parte in attesa di trovare il rabarbaro fresco. Sarebbe stato un attesa infinita se non avessi fatto un giro al negozio di EatItaly di Genova dove mi sono imbattuta nelle confezioni di marmellate particolari come appunto il rabarbaro. Visto che la ricetta richiede proprio la marmellata ci ho messo un secondo a comprarla ed eccomi qui con il mio soufflé....un pochino sgonfio ( non ha retto al mio food styling) ma davvero buono.
Scroll down for the recipe in english ~ Soufflè di fragole e rabarbaro con salsa di fragole ~ Ingredienti per 4-5 soufflè Preparate la salsa di fragole e rabarbaro Riscaldate il forno a 180°C. . ~ Rhubarb and strawberry soufflè with fresh strawberry sauce ~ Recipe source : Limara Pèksège Preheat the oven to 180°C. Salted Dark Chocolate Truffle Cookies. Salted Dark Chocolate Truffle Cookies Anyone out there a fan of truffles? You know, the indulgent dark chocolates that have a smooth texture enroabed in a chocolate shell? Now imagine that truffle got baked so it had the texture of a fudgey chocolate cookie on the outside instead of a chocolate shell.
Add a sprinkling of sea salt on the top and you have these cookies. I can’t even explain to you guys how good these cookies are. Honestly. I made these on a whim because we were having friends over. You know, Hubby keeps telling people that he’s not a chocolate guy. One Year Ago: Purple Ombre Cake and How to Pipe a Rose (with Video) Two Years Ago: Cinnamon Banana Bread Three Years Ago: Cornish Hens with Garlic and Rosemary Four Years Ago: Homemade Oreos Five Years Ago: Mini chocolate-chocolate Cupcakes with Raspberry and Caramel Filling and Peanut Butter Chocolate Chip Cookies Chocolate cookies with a truffle-like interior and a sprinkling of sea salt Ingredients: Directions: Leave a Comment.
Cinco de Mayo Recipes: Mexican Chocolate Crème Brûlée. My mom takes her desserts very seriously. Her desserts must be just the right flavor, texture and temperature. My mom adores custards, so when we’re in a Mexican restaurant she loves ending her meal with a lovely flan. In her fairly fluent Spanish, she asks the server if the flan is “as smooth as silk,” or if it’s at all “gritty, like sand on the beach?” Quite a lot of pressure for the server, don’t you think? Typically they tell my mom it’s a smooth as can be, and about half the time they’re right.
Without any hesitation, I will serve this insanely delicious, perfectly smooth crème brûlée to my mom. It’s my favorite crème brûlée of all time! Cinco de Mayo Recipes: Mexican Chocolate Crème Brûlée Recipe 1-1/2 cups heavy cream 1-1/2 cups half and half 1 tablespoon vanilla extract 1 tablespoon, plus 3/4 teaspoon ground cinnamon, divided 5 ounces finely chopped semisweet chocolate (I like Scharffen Berger) 6 large egg yolks 1/3 cup plus 3 tablespoons granulated sugar, divided 1/4 teaspoon sea salt.
Chocolate and Caramel Souffle | Ana Fernandez. Imagine a soft and airy chocolate souffle covered with the most decadent caramel and chocolate syrup delicious right? (I think I will need to make this recipe all over again to eat some more!) I found this to be the perfect weekend night dessert that adds a wow factor to dinners and gatherings. Actually after overcoming my fear to souffles I want to make them all the time!
Chocolate and Caramel Souffle Ingredients 3/4 Cups flour 1/4 Cup stevia 1/8 Cup cacao powder 1/4 Cup water 1/8 Cup olive oil 1/8 Cup melted chocolate 2 Tablespoons almond milk 1 Teaspoon baking powder Caramel sauce Chocolate syrup Instructions Preheat the oven to 350 degrees. Amazing One-Ingredient Chocolate Mousse. Raspberry Tart — Pixels + Crumbs. Raspberry Tart (adapted from (crust) The French Laundry Cookbook and (tart) La Tartine Gourmande)Makes 4 tartlets or 1 9-inch tart Raspberry Tart Prepared tart crust (see below)6 ounces of raspberries2 large eggs1 teaspoon lemon thyme, finely choppedZest of 1 lemon (or lime)1/4 cup cane sugar Preheat oven to 350°.
Line the bottom of the pre-baked tart crusts (see below) with berries. Remove from oven and let cool on rack. Pine Nut Crust (makes 3 9-inch crusts) 2 cups (10 ounces) pine nuts1/3 cup sugar3 cups all-purpose flour16 tablespoons (8 ounces) unsalted butter, at room temp1 large egg1 teaspoon vanilla extract Since the recipe uses only one egg, it would be difficult to cut down, but the extra dough can be frozen for future use. Place the pine nuts in a food processor and pulse a few times.
Place the mixture in a mixing bowl (the dough can be mixed by hand or in a mixer fitted with the paddle) Roll (1 if 3) dough ball on lightly floured surface and place in molds. Honey Apple Cake. Ingredients: Instructions: Preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan. In a medium bowl mix together cubed apples, lemon juice and zest; set aside. BROWNiES. I am sorry. I really am. It's just that I can't help myslef. It's almost beyond my control.
I keep posting recipes who are really good for your mouth but not so good for your thighs. I promess, the next post will be healthy (Fortunatly, I also wrote "and my love for baking" to the healthy, organic pitch in the blog presentation. Oh BROWNiES BROWNiES, BROWNiES !!!!!!!!!! iNGREDiENTS: 85 gr unsweetened chocolate, roughly chopped 85 gr all-purpose flour115 gr butter 250 gr sugar 2 large eggs 1 teaspoon vanilla extract a pinch of flaky sea salt RECiPE: Preheat your oven to 175°C (350°F).
Choux à la fraise gariguette, crème fouettée et pistache {Battle Food #7} | L’heure de la 7ème édition de la Battle Food a sonné et ce mois-ci c’est notre amie Olivia du sublime blog Sokeen qui en est la marraine. Ce mois-ci elle nous a demandé de plancher sur le thème de la PâtàChoux…un vrai défi car c’était réellement une première pour moi ! Même si j’adore déguster choux et chouquettes, éclairs et religieuses (houuuu la gourmande…), je n’ai jamais réalisé ces merveilles enfin ces choux quoi !!! Alors quoi de plus simplement gourmand que de la crème fouettée et des jolies fraises pour faire de jolis choux ?!
Bah je vous le demande ma p’tite dame ! Alors oui j’ai cédé à la gourmandise pur et dur simple et je vous ai préparé des choux tout mignons et délicieusement régressifs ! Ingrédients (pour 6-8 personnes soit 2-3 choux par personne) 500 g de fraises gariguettes50 cl de crème fleurette30 g de sucre glace20 g de pistache Pour la pâte à choux 55 g de farine50 g de lait50 g d’eau45 g de beurre2 œufs moyens1 pincée de sucre1 pincée de sel Pour le craquelin Description. Homemade Lemon Poppy Seed Lärabars! Spring is such an emotional rollercoaster. One day you're picking crocuses in the sunshine and the next morning you wake up to a winter wonderland. I think it's safe to say we've finally crossed into the gentler, greener part of spring! Honestly, what got me through it this year is kitties and lemons.
Yup. Because on those days when we were slammed with yet another snow dump, the kitties were either cozied up by the woodstove, or meditating in the snow, taking it all in stride. And really, isn't that the best way to await spring's arrival? The kitties know. As for lemons. Have you ever had a Lärabar? Well it turns out boycotts are pretty fun. I decided to try my hand at a lemon poppy seed bar. 2 cups raw cashews 1 cup golden raisins (these are a pale yellow colour) * 1 cup chopped dried apricots (get the brown, unsulfured kind, they are so much better!) Grated rind from 2 whole organic lemons 1 to 2 tbsp. fresh squeezed lemon juice (start with 1 tbsp, add another if the mix is not too wet) Great-Grandma Lela's Fried Fruit Pies. Chocolate Hazelnut Tart | Mom's Dish. Earl grey tea macarons. Apricot and Almond Ricciarelli. For peep sakes… /-/ Marcona almond and amaretto Brownies | The moonblush Baker. Strawberries and Cream Pavlova.
Popovers with Strawberry Butter. Blueberry Pie with Chocolate-Ginger Crust. Apple Butterscotch Hand Pies - Cookie Dough and Oven Mitt. Pear Tart Tatin with mascarpone cream. Chocolate Chocolate Chip Cookies. Almond and Blood Orange Cookies. Flourless Chocolate Cake with Salted Caramel Mousse. Cinnamon-sugar plum cake + Helen Hunt. Pineapple sorbet with rosemary — food. Decadent Cocoa Terrine (Gluten-free!) Chocolate Cannoli Recipe. Death by Chocolate Cookie Bites. The River Cafe | London - British Isles. A Frederick Food Garden | Growing (and eating) fruit and veggies in a little downtown garden. Flourless Chocolate Cake - Palachinka. La Repostería de Miguel: Tartaletas de Yogurt Cremoso y Arándanos. A Mother’s Magic Touch « Foods for the Soul.