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Desserts

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Chouquettes au sucre. The Ten Commandments. Recently, I’ve gotten to know fellow Kentuckian Victor Sizemore. While his photography business has him in Los Angeles most weekends, Monday through Friday he’s a Lexingtonian and (convenient to my purposes) a consummate foodie. He bought my desserts-for-photos pyramid scheme hook, line and sinker. When I sent him a text along the lines of, “hey, if you want to turn a box of pastries into photography, let me know!” I thought maybe we’d get together the next week or something. But he wrote back, “on my way.” Well, crap. I had Victor Sizemore, of Mad Men in Vegas fame, en route to Table 310 to do free photography and nothing but laminated dough, a vat of caramel, and unbaked profiteroles on hand.

Victor arrived at the restaurant just as I finished boxing these rhubarb St-Germain macarons, altogether about fifteen minutes after my first text. Which got me thinking about how I reached the point where I can say, “macarons save the day” when so many people experience the exact opposite. 1. 2. Salted Caramel Apple Pie. If you’re looking to make new friends, salted caramel is a good place to start. Combine salted caramel with apples and put them in a pie?

An even better start. This Thanksgiving is going to be the first T-Day I’ve ever spent away from home. EVER! And I know I’m like a full-grown adult and should have been having “Friendgiving” like for years now, but I dunno…I like my family. This year I’m going to San Francisco with my dude (!!) I’m thinkin’ this salted caramel deliciousness will do the trick. This pie is my new love. I will admit that this one takes a little effort. Yes. The heart pie dough border is totally optional. I used the combination of Gala apples and one Granny Smith. The most glorious part about this pie is how the caramel actually ends up tasting like apple salted caramel. When the pie is in the oven the apples cook in the caramel and transform the caramel to tasting like apples. Can we talk about caramel for a second? 1. 2. 3. 4. You might even curse my name a little. 1. 2. Plum Pudding Brandy Sauce - 1999: Prince Edward Island: Visitors Guide.

Mini Plum Puddings recipe. Vegan Rose Water Almond Milk Pudding « TGIF! Not that I care so much about weekends, but this one is kind of special for me. I’m one of those people who remember EVERYTHING. Everything, including exact dates and times of events that happened in the past. Like the day I got my first job. Or the day I found out I was pregnant. Or the day I met someone for the first time. Some people find it a little annoying. So this weekend marks the anniversary of an experience that had a huge impact in my life. Ruth “… Enjoy the power and beauty of your youth. Don’t worry about the future, or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubblegum.

The real troubles in your life are apt to be things that never crossed your worried mind: the kind that blindsides you at 4pm on some idle Tuesday. Do one thing every day that scares you. Sing. Don’t be reckless with other people’s hearts; don’t put up with people who are reckless with yours. Floss. Don’t waste your time on jealousy. Stretch. Travel. Lemon Sugar Cookies. 10 Tasty Mug Cakes That You Can Make in Just Minutes. By bellalimento | I’m sure you’ve heard of cakes that you make in a microwave in MINUTES. I have to admit the first time I saw a recipe for one I was skeptical. I mean how can you make a cake in just a few minutes in the microwave? So I set out to test the theory. Nggallery id=’120007′ Read more from bell’alimento {Paula} on her Food Blog, Twitter & Facebook. Want to whip up dessert in a flash? The 25 healthiest foods for under $18 breakfast recipes to make in a crockpot15 sinfully sweet dessert recipes in a jar8 homemade Girl Scout cookie recipes — Samoas, Thin Mints, and more17 drinks you wouldn’t guess are non-alcoholic More on Babble About bellalimento bellalimento Paula Jones started her blog, Bell'alimento, in 2009 as a place to share her recipes with her friends and family.

How to make macarons - some tips and tricks. For those of you who read this blog regularly, you will know that macarons are one of my obsessions. Some of you may remember a couple of my early attempts (here, here, and here), then the epiphany of the class at Lenôtre in Paris. Following that class, I had a number of successes and I found the recipe to be very similar to Helene’s (of Tartelette blog) and I used a combination of the Lenôtre techniques with Helene’s recipe most of last year, with varying success.

Being a Taurean (stubborn) and A-type (a planner) what bugged me about macarons was how unpredictable they were. On many occasions I have wanted to make them for dinner parties or gifts but given the fact that I never knew if it was going to be a “feet” kinda day, I always chose something else. Until recently. In a serendipitous moment, I happened across The Brave Tart, a blog by Stella, the Resident Pastry Girl at Table 310, via her gorgeous picture and recipe for florentines. And voilà: The “lunch duty” macarons. Macaron Mythbusters. As I wrote in my first macaron post, I make macarons every day at work, learning something new with each batch. The most important thing I’ve learned is this: Macarons don’t have magical properties and shouldn’t require quasi-spiritual rituals as part of their mise en place. You wouldn’t learn that from reading up on macaron-themed blog posts, though. Instead you’ll find bakers fervently insisting on an assortment of essential steps to prevent failure, while simultaneously conceding failure as both inevitable and incomprehensible.

Everyone harps upon their fickle nature, making half-joking references to spiteful macaron gods. A tone of fatalism prevails, “In the end, it’s out of my hands. I’ll never know why this batch turned out splendidly while that batch cracked miserably.” Um, guys? Yet uncertainty makes up a common thread among macaron blog posts. Did you age the egg whites long enough? Such tricks place the importance on ritual and obscure the role of technique, either good or bad. Simple Sundays | Lemon Curd. Today’s post comes by way of a special request from a reader comment when I published my recipe for No Bake Lemon Curd Cheesecake Bars a few weeks ago. When I made the bars, I used the convenient (yet divine) lemon curd from Trader Joe’s. However, we don’t all have a Trader Joe’s nearby, and the truth is, Lemon Curd is really very simple to make. Thanks to Stef the request! Lemon curd – I could eat it by the spoonful.

I must confess, as simple as it is to make, I usually buy it. Honestly, I’m not sure why. Habit, perhaps. But, it really is so easy to make; store bought lemon curd isn’t exactly time saving. Simply put, lemon curd is a custard, but take a look at all the recipes in the books and online, and you will see that there can be quite a variation when it comes to the critical ingredient (other than the lemon, of course) and the methodology.

Have 15 minutes? Yield: Makes 1 cup. Leave a Comment.

Cheesecakes

Cherry clafoutis. You know what? I’m having a fantastic summer. Life is incredibly sweet, juicy opportunities for personal and professional development are cropping up left and right, we’re going to Napa in one month and — I’m thrilled. Its terrible how little I like to talk about this, how fearful even the most level-headed of us can be of jinxing out all the good in the world by bringing it up. I mean, really. There is a difference between flaunting or bragging about a good life and celebrating it, or at least there ought to be. Did I tell you Alex and I had a little paper airplane flying contest before we went to bed two nights ago?

And then there are the cherries. And now there’s this. If you’ve never made cherry clafoutis before, this will be a treat for you. You know what I say? Poppy seed lemondoodles. The internet blows my mind. I lay awake at night trying to understand how it works; how it brings us all together, how we will continue to connect, and how it knows that I am searching for the current weather in Hong Kong, even when I myself did not know I even needed that information.

How is the internet going to turn out? Are we all going to have claws for hands because of the overuse of touch screens? Are doctors going to rename the pointer finger the iPointer finger? Perhaps my limited knowledge comes from the fact that at 26, I am rolled into one of the last generations to know a childhood without the internet. I admit I may not be the best test case since my family had dial-up until about 4 years ago. But still. I am coming to terms with the fact that my adult life will be saved and stored online but not my youth. When I was 11 years old I wrote to The Seattle Times. It was a no-brainer that my journalistic career would only take off from there. I have only two words: make these! Make the Delicious Carrot Cake They Serve on Rikers Island. How To Make Creamy Ice Cream with Just One Ingredient!

Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! You're right! What? You didn't know that bananas can make some of the best ice cream? "That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet. " It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream?

Want more detailed instructions and step-by-step photos? → Step-by-Step Instructions for One-Ingredient Ice Cream Now try more flavors... → Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More. Maple Pots de Crème with Almond Praline Recipe at Epicurious. Photo by Dan Forbes yield Makes 4 active time 40 minutes total time 4 hours The crunchy praline is a nice contrast to the smooth, rich custard.

Custard: 6 large egg yolks 1/3 cup maple sugar 2 tablespoons (packed) dark brown sugar 1/8 teaspoon imitation maple extract Pinch of coarse kosher salt 1 1/2 cups heavy whipping cream Praline: 2 tablespoons sliced almonds 3 tablespoons sugar 1 tablespoon water 1 teaspoon light corn syrup Pinch of coarse kosher salt Preparation For praline: Preheat oven to 375°F. Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. For custard: Preheat oven to 325°F.

Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Bake custards until center is just set, about 35 minutes. Sprinkle praline over custards. Pâte à Choux Recipe (Cream Puff Pastry) Thursday, November 17, 2011 Simple Pate a Choux and Cheese Puffs Update 11/17/11 I’m re-posting this recipe from 2009 – it’s perfect for Thanksgiving dinner – 3-ingredient recipe with impressive results. Add cheese to make Cheese Puffs – gougeres! Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009 where this recipe is being featured! Pâte à Choux paht-ah-shoo! Sounds like sneeze, those fancy French words that I can’t ever get right! But so easy that it can be summed up with this ratio 1:1:1:1:1 1 cup water: 1 stick butter: 1 cup flour: 1 cup eggs: 1 pinch salt And so easy that even *I* an oven-fearing, non-baker could master it on the very first try.

So easy that I’ve made these cute little babies 6 times in the past 6 days. Now that’s easy. Or obsessive. Either way, you MUST make these — like TONIGHT! And if you try to make me pronounce gougeres, I can’t. So we’re calling them “Fancy Cheesy Puffy Poofs” at dinner. Rule #1: Simplest is best. Oh but wait. The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate. December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life. I promise. And you don’t even need any fancy kitchen gadgets. Patience and a bit of elbow grease are required, but we always need those in the kitchen, right?

This amazing discovery was made by the famous French chemist, Hervé This, who is also known as the man who unboiled an egg. Since the recipe has only two ingredients, it all comes down to the quality of the chocolate you use. Don’t take this as a mousse recipe only. You can also flavor it with spices like cinnamon or cayenne pepper or add a tablespoon of liquor like Grand Marnier, Chartreuse or Tia Maria.

Or boil the water first, take off heat, place a couple of Earl Grey tea bags, let infuse and then use it as your liquid. The most important part of the recipe is achieving the right consistency. Wishing everyone a Merry Christmas and a Happy New Year! MINI MONKEY BREAD. Cinnamon Toast Rolls. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate.

I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe.

Triple-Chocolate Mousse Cake. Honeyed Pears in Puff Pastry. Poaching fruit is one of my favorite things to do when cold weather arrives. It's so warming to stand over a boiling pot of fragrant spices and lose yourself in thought. When I made these, I couldn't help but daydream as I stirred; if I were a pear... I wouldn't want to spend my days on the shelf of a cold produce department. I'd want to be taken to a warm home and placed in a jacuzzi of honey and spices. That sounds a little silly, but that's what I'd want... if I were a pear. The idea for these came from the Pepperidge Farm website.

On a personal note, our Christmas tree is already up courtesy of Mr. Since poaching is a relatively easy task, I'll skip to some helpful tips for wrapping the pears in puff pastry. The poaching liquid has a high concentration of sugar, so your pears will be sticky. When you reach the top, tuck in the end piece of pastry behind the last spiral. 4 small pears 1 sheet of ready made puff pastry dough, thawed 4 cups water 2 cups sugar 1 cup honey 1/2 lemon.

DessertStalking. Popsicles! Lemon posset, un dessert medieval anglais. Citrus Love-Lemon Posset, Langues de Chats & Lime Meltaways. 3 Ingredients, 60 Seconds: Gooey Chocolate Mug Cake. Recipe Print 5 Minute Chocolate Mug Cake recipe. Caramel Apple Pie Cupcakes « The Craving Chronicles. Recette de Forêt noire aux cerises noires.