Confession – we sucked at our yearly cleanse this year.  We started strong;  then we crumbled.  It started with a little glass of wine, then meat, then baking!  We became addicted to these cranberry scones.  That is the problem with keeping packets of frozen cranberries in the freezer;  it is kind of like the devil lurking over your shoulder.

Then I spied fresh blueberries at the market.  Reasonably priced even.  I bought a few packets.  We juiced them.  We kept them in bowls around the house.  They were like nature’s candy.

Then I took a walk through our new little compound and spied not one, but seven neglected Meyer lemon trees.  I came home, grabbed a shopping bag and journeyed back to those neglected trees.  I came home with so many lemons, that I was not sure what to do (first).

Then Maggie sent us a care package.  Hmmm …. Lemon Sugar!  There was only one thing that popped into my mind;  scones.  So there you have it, our cleanse flew out the door just as quickly as that Lemon sugar flew in.  I started baking, not one, but batches of scones.

Blueberries, Meyer lemons and sugar are like the perfect ménage à trois.  Blueberries create little pools of jammy fruit when baked.  The sweet, sugary dough cradles each burst of fruit, pefectly.  Meyer lemons add a heavenly scent to the baking sugar.  Flaky but not dry.  Moist but not soggy.  Perfect!

What are you waiting for?  You know you want a little spring time in your kitchen, and this is the perfect recipe.

*notes:  I have not used frozen fruit;  but, if I did I would drain them in a colander, very well, before mixing with the flour

Recipe:  Blueberry Meyer Lemon Scones

• 2 cups all-purpose flour, + 2 tablespoons
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 oz Irish butter, cut into small pieces
• 1 cup fresh blueberries
• 1/8 cup Meyer lemon zest
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1 egg
• Lemon Sugar

Directions:

Preheat oven to 425.  Line a baking sheet with a silpat or parchment paper.

1. In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour.  Add the zest, give a whirl to mix.  With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized.  Continue adding the butter until you use all of it.  Add the heavy cream and sour cream.  Pulse until the dough comes together.
2. While the dough is mixing, sprinkle the remaining 2 tablespoons of flour over the blueberries, gently fold.  Add the blueberries to the dough mixture and give a quick pulse.
3. Remove the dough from the food processor, and put the dough on a lightly floured surface.  Knead the fruit, gently into the dough.  Pat into a circle, about 3/4 inch thick.  Cut into triangles, I made 8 but you can make them a bit smaller or larger.  Place onto a baking sheet, with space between each one.
4. Make an egg wash with the egg and a tablespoon of water.  Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little lemon sugar on each top.
5. Bake for 25 – 30 minutes, until the scones are golden brown on the tops.  Remove from the oven.  Let cool for 5 minutes.
6. Serve.  Eat.

© Denise for Chez Us, 2012. | Permalink | 3 comments | Add to del.icio.us
Post tags: Baking, Blueberries, Blueberry, Lemons, Meyer Lemons, Recipe, Scones

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When Nanette of Gourmet Worrier invited me to participate in World Figolli Day, I said, YES!  I thought it would be fun to try to find my inner Maltese, while baking a lovely Easter tradition.

If you are not familiar with either, let me fill you in.  Nanette, is of Maltese decent, and lives in Melbourne.  She writes the wildly popular food site Gourmet Worrier, when she is not being a mum to her darling children, and a wife to Huxley.  Nanette and I kindled a friendship, a couple years ago, when our food sites happened to collide.  We instantly hit it off, and have since enjoyed each others company virtually, and look forward to sharing a glass of wine, very soon.  Her site is filled with wonderful recipes that share her love of her Maltese heritage with her readers.

Figolli is the most important Maltese Easter dessert.  They have the texture of a shortbread cookie and are cut into shapes representing fertility.  Before baking to a golden brown, a homemade almond paste is sandwiched between two of the cut out shapes.  Traditionally, these cookies were enjoyed by children, post Lent, not only by eating them but also by helping mum bake them.  Since, we don’t have children, I enjoyed the relaxing task by myself.

I followed Nanette’s recipe, almost to a T.  Her recipe is heavy citrus influenced, which I love, especially during spring time.  I could not find any lime, so added more orange zest, to my cookie base.  As well, I cut the almond paste recipe in half, as I was concerned it would be too much for my small Easter cutters.  I do adore orange blossom water, so I increased the amount by an additional cap full for the paste.  I also used some of the heavenly scented water, in my royal icing recipe.  It was lovely, and not over powering at all;  like being in Seville, sitting in the middle of an orange orchard.

I have never had Figolli, and could not wait to try the finished cookie.  Once, they were baked, and iced, I treated myself to a cup of mint tea, and a sweet bite.  They were not overly sweet, which I like.   Slightly crunchy, but with a nice, soft, almond middle.  I really loved the citrus with the almonds, as well as the orange blossom scent.  Definitely took me to a place far away from San Francisco.

Easter is still a few days away.  You still have time to make these treats with your children, or even alone.  They are easy to make, and easier to eat.

Oh, did I find my inner Maltese?  No, not yet, but I am sure there is a drop of her somewhere.

What are some of your favorite Passover and/or Easter traditions?

Recipe:  Figolli

Recipe:  Royal Icing

What you need:

• 4 cups powdered sugar
• 1 large egg white
• 2 teaspoons lemon juice
• 1 teaspoon orange blossom water, I prefer the Nielsen Massey brand
• food coloring, your choice

What you need to do:

In a large mixing bowl, sift the powdered sugar.   Add the egg white, lemon juice, and orange blossom water;  beat until smooth, about 3 minutes.  Color the icing what ever shade you like.  I start with adding a very small drop of color, and proceed until I get the shade I am looking for.

If you like this recipe, check these out:

Figolli around the world!

Figolli

Figolli

Figolli

Figolli

© Denise for Chez Us, 2011. | Permalink | 9 comments | Add to del.icio.us
Post tags: Almond Paste, Baking, Cookie, Easter, Figoli, Figolli, Lent, Malta, Maltese, Recipe, Royal Icing, Shortbread

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I have been keeping this bread a secret, the past two months, while I perfected it.  *smirk across my face*  I have not even let a drop of the secret out.  *shame*  This banana bread is the …….. BEST.  MOISTEST.  MOST DELICIOUS.  I have ever eaten.  Really!  Honest!!  Shhh, don’t tell anyone, but, it is even almost better than our banana chocolate chip banana bread.

Where did it start?  Well, pull up a chair, and let me tell ya.  I read an article in the New York times about coconut oil.  As well, our friend Darya, was chatting about it on her online show, Summer Tomato Live. I am always looking for good, healthy, alternatives when baking.  Don’t get me wrong, I am the original butter girl, and love the stuff;  but, it might be nice to cut back a little.  In moderation, virgin coconut oil is good for us.  As well it is really versatile for cooking.  You can use it with baking, sauteing vegetables, popping pop corn, your mind is what will limit your uses with it.  I was very intrigued, and decided to play around with it.

I took my original banana bread recipe, the one with chocolate, and decided to change it around.  The first couple times, I made the recipe, I added half butter, and half virgin coconut oil, along with the sour cream, and cream cheese, as I was not sure how it would work out.  It was good, but still not what I was hoping for.  The next couple times, I left the butter out, as well as the sour cream;   it was really amazing.  In fact, perfect.  But, I decided to play with it again.  The last time I eliminated the cream cheese, and used Saint Benoit Yogurt Cheese.  Yogurt cheese has the same texture as cream cheese, and less fat;  it is a healthy alternative.  This time around, the banana bread, was incredibly moist, light, cake like in texture, and had a faint taste of coconut.  Like when you are in the tropics, laying on the beach, and you can smell that faint smell of coconut in the distance.  We had a couple loaves laying around for three days, and each one was perfectly moist the entire time.  So, what are you waiting for?  Add virgin coconut oil to your shopping list, and get baking.  This would be perfect as a snack or even to serve with breakfast.

*yes, that would be some butter being served with that bread

Have you tried baking or cooking with virgin coconut oil?  If so, what did you make?

Recipe:  Super Moist Banana Bread

What you need:

• 1/2 cup virgin coconut oil;  you can use butter
• 1 cup yogurt cheese, or cream cheese
• 1 cup brown sugar
• 1 egg
• 2 bananas, medium sized one
• 1 1/2 cups flour
• 1 t soda
• 1 t baking powder
• pinch of salt

What you need to do:

Heat oven to 350.  Line a loaf pan, with parchment paper.  Sift the dry ingredients together in a large mixing bowl;  set aside.  In a mixing bowl, beat the coconut oil or butter on medium speed, until soft;  about 7 minutes.  Add the yogurt cheese, and continue beating on medium speed, for 3 minutes.  Add the sugar, and beat on medium speed, until fluffy;  5 minutes.  Add the egg and bananas, mix until combined.  Add the dry ingredients, mix on medium speed, until combined;  about 3 minutes.  Pour into the loaf pan.  Bake for 45 – 55 minutes.  Each oven is different, start checking at 45 minutes.  You want the bread to be golden brown, and a knive will come out clean, when you slide stick it into the middle of the loaf.  Serve.  Eat.

If you like this recipe, check these out:

Organic Banana Bread

Banana Nut Bread

Avocado Banana Bread

© Denise for Chez Us, 2011. | Permalink | 17 comments | Add to del.icio.us
Post tags: Baking, Banana, Banana Bread, Bread, Cake Like, Coconut Oil, Dessert, Moist, Recipe, Snack, Super Moist, Virgin Coconut Oil

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To our American readers – Happy Thanksgiving, may your day be filled with love, warmth, family, friends and delicious food.

A few months ago, I was having a twitter session with John, Jennifer and Tamar about scones.  Everyone was eager to make scones together, sort of a virtual bake-off.  Unfortunately, I was not able to play along for a couple reason:  1)  I thought it would be too time consuming and 2) life over-took me once again.  Ever since I have had scones on my mind and have been tossing around different versions to make.  The big question was, sweet or savory?

Back in October, I had some free time one morning and decided to tackle the scone challenge.  I ran to the store, picked up some good Irish butter, some flour, pecans and pumpkin.  Then I made a cup of coffee, turned on a little music and began. I wanted a scone that would be sweet, but not overly sweet as well I wanted it to smell of autumn;  a little nutty, a bit spicy and comforting.  Pumpkin and pecans would be perfect.

Most of the recipes I found, had me mixing the dough by hand as well asked for cake flour in addition to ap flour.  I wanted the recipe to be simple, so I started with only ap flour.  As well I used a food processor;  I don’t like sticky hands.  The dough came together really nicely, it was light and very flavorful;  very easy to work with.  One of the reasons I was so hesitiate on baking scones was the rolling of the dough into a square and then cutting.  Why?  I don’t know but I was.  Instead I rolled the dough into a circle and cut it like a pie.  Easy.  I was so excited at this point, that I started a list of all the different flavors I wanted to start making.

The smell of pumpkin and cardamon, mixed perfectly with the pecans and butter while they were baking.  Even though the scones were stand-up on their own, I decided after a couple bites, to make a sweet maple glaze.  This was the perfect final touch, while drizzled over the tops of the scones while they are still warm.  Not only would this recipe make for a perfectly light breakfast, but, it went well with a nice cup of hot chai tea as an afternoon snack.

What is your favorite scone;  sweet or savory?

Recipe:  Pumpkin Scones with Maple Glaze

2 cups ap flour
1/4 cup sugar, we use unprocessed raw sugar
2 teaspoons baking powder
1 teaspooon salt
1 teaspoon ground cardamon
6 tablespoons irish butter, cut into small pieces
1/2 cup pumpkin puree
1/3 cup heavy cream
Preheat oven to 425.  Line a baking sheet with silpat.  In a food processor combine all the dry ingredients, give a whirl to mix.  With the food processor running, at pieces of the butter, a couple at a time and pulse until pea sized.  Continue adding the butter until it is used up.  Add the puree and the heavy cream.  Pulse until the dough comes together, not any longer.  Scrape the dough out onto a floured surface, lightly knead and then bring together into a circle, about 3/4 inch thick.  Cut into triangles, I made 8 but you could make them a bit smaller or larger.  Place onto the baking sheet, so that they do not touch.  Bake for about 15 minutes.  They will be light brown on the bottoms and the tops.  Remove from oven.  Drizzle with the maple glaze.  Serve.  Eat.

*disclaimer I made these a couple times and they come out much better when I used Irish butter instead of regular unsalted butter

Recipe:  Maple Glaze

1/2 powdered sugar
3 – 6 tablespoons pure maple syrup, depends on the consistency you want

Mix in a small bowl until you reach the consistency you are after. Drizzle over warm scones.

If you enjoyed this dish, you may enjoy these others as well:

Pumpkin Scones with Spiced Glaze

Pumpkin Scones

Pumpkin and Ginger Scones

© Denise for Chez Us, 2010. | Permalink | 5 comments | Add to del.icio.us
Post tags: Baking, Breakfast and Brunch, irish butter, maple glaze, Pecans, Pumpkin, Recipe, Scones

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I have been meaning to share this with you but have not really had the time to do much the past couple weeks.  I had to get it to you for the weekend as you are going to want to make this immediately!!!!

I have admit ……. I have made this twice in less than thirty days.  Yes, it really is that good!  I made it once for Easter brunch and again, for a dinner party with Allison, Janet and Megan.  I liked the second cake better.  The first time was delicious but the texture was a bit creamy for me.  I like my cheesecakes to be on a bit drier and I DO NOT mind the pretty crack that forms down the middle.  I baked the first one for 40 minutes and the second cake I baked for 50.

Passion fruit.   We both love passion fruit but have a hard time finding fresh around here.  I have found a puree that I like so we use that very often in macarons, panna cotta, pavolas, cocktails and now curd.  If you can find fresh, use that, as I think the addition of seeds would be beautiful. If not, puree is perfect.  This recipe is devine.  Smooth, creamy and slightly tart.  The perfect pairing with this cheesecake.

What is your favorite cheesecake recipe?  And why?

Recipe:  Goat Cheese Cheesecake

Recipe:  Passion Fruit Curd

© Denise for Chez Us, 2010. | Permalink | 5 comments | Add to del.icio.us
Post tags: Baking, Cheesecake, Curd, Dessert, Goat Cheese, Passion Fruit, Recipe, Sweet

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We had an early tomato appearance at our house last week.  I normally wait until May or June before buying the first of many tomatoes;  but, they looked so pretty at the store that I could not refuse.  I love heirloom tomatoes not only because of their amazing sugary sweet taste or their juicy texture;  also, because they are not perfect.  I love the different shapes, sizes, bumps, lumps and many colors.  As soon as I saw these two odd shaped yellow and red ones I knew they were coming home with me.

I had help making this tart.  No, not Lenny;  that would have warranted a video to entertain you.  I had E & M of MEM.  I mentioned to them that I was going to make a tart out of tomatoes and their interest was definitely peaked.  The girls have really taken on a huge interest in food and cooking, especially Ella.  I have to say I admire her many questions and the desire to learn.  She was there every step of the way, from lining the tart pan, to mixing the filling, to layering the tomatoes and then on to photographing even before  sampling.  She helped with setting up the tart on different plates until we got it just right as well she waited with anticipation after every click of the camera – wanting to see the picture, to make sure they were okay.  Maggie, was not far behind, trailing after her big sister and wanting to do just as she was doing.  Now we know we have some foodies in training;  but, maybe there is a career of photography lurking also!  It was definitely fun to have help making this tart, especially 20 little fingers and two big smiles!

The base of this tart is a slightly peppery and flaky crust.  We made a goat cheese based custard filling for the base of the tart and then layered slices of the beautiful heirloom tomatoes over the top.  Tomatoes and goat cheese are not complete without a drizzle of good olive oil and a sprinkling of maldon salt and fresh thyme from the garden.   Serve this with a mixed green salad lightly dressed with white balsamic and olive oil, as well as a nice of Rose!  Perfect!  The girls even loved the taste of the tart!

How do you like to use your Heirloom Tomatoes?

Recipe:  Savory Tomato Tart

© Denise for Chez Us, 2010. | Permalink | 11 comments | Add to del.icio.us
Post tags: Baking, Dinner, Easy Meal, Foodies of the World, Goat Cheese, Heirloom Tomatoes, Kid Friendly, Recipe, Savory Tart, Tart, Thyme, Tomato Tart

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(this is a long post, please keep reading, you will not want to miss any of it ….. delicious news)

After months of searching high and low and endless talking about how hard it is to find digital classes up in the Bay Area, we took the matter into our hands.  We looked at the resources in front of us.  We have so many friends who work professionally in a creative space, from photography all the way to film making;   we sat with them explained the situation and the playground was born - Digital Media Playground.  We are going to keep the workshops, small and intimate.  We feel the best way to learn is by actually doing what you want to learn.  We won’t sit you in a room, hand you a manual and fly through a session.  You will get to work  side by side with the instructor.  You will ask the questions.  You will learn.  We are currently populating the calendar with an agenda;  but we currently have some exciting workshops scheduled with some very talented photographers.   We are starting off with  beginning photography, studio shooting and food photography workshops.  We personally know each photographer who will be teaching and can tell you right here and right now …. you will be learning a lot!!!

Our featured workshop for May will be with Sara Remington (the photo of the berries was taken by her).  I am really excited that Sara will be teaching this hands-on workshop about food photography.  I mean, have you seen her drool worthy photography?  She currently has 15 books out there featuring her work, the most recent being:  The Big Sur Bakery Cookbook and My Nepenthe:  Bohemian Tales of Food, Family and Big Sur .  Sara believes in shooting organically, with ingredients and natural settings.  If you want to learn how to shoot stunning photographs as well as how to style them, then this is the class for you.  I caught a glimpse of the agenda a couple weeks ago ….. I am so excited for all of you.  You are going to learn so much!!!   You will not want to miss it!  To sign up and for more information please visit this link.  Or if you have any questions please do not hesitate to drop me an email or tweet me.   As well be sure to check out some of her most recent work from shoot in Greece;  but, prepare to become very hungry from these fantastic food scenes.

Now on to these delicious financiers….

I am so happy that berry season is lurking around the corner!  Literally just waiting to burst into our lives.  We are big berry eaters this time of the year, all the way to the last bite.  Lenny and I don’t discriminate, we love them all, blackberries, strawberries, raspberries, oallie berries.  You name it, you will find throughout the season over at Chez Us.  Not only are they the perfect ingredient, but they are the perfect snack.  Come over on a weekend and you will find a big bowl of them on the counter.

I have fond memories of berry picking and summer is just not summer without a trip to the berry farm to pick.  Since I don’t have kids to torture, I drag MEM (they do love it) and we pick berries and we eat berries.  I love their little berry covered faces and fingers.  All the way home we talk about how we are going to use the berries;  ice cream, muffins, sauces for ice cream or the best way …. stuffed into our mouths!  It really is a great way to bring the season into our kitchen.

I had some leftover egg whites the other day and needed some new creativity, so I put a tweet out.  Normally I make macarons;  but, Pim convinced me (which was not very hard to do) to venture over to Dorie’s kitchen and to make her financiers.  If you are not familiar with them, financiers are a little square French cake.  They were created by a French pastry chef by the name of  Lasne in the nineteeth century.  They are made of egg whites, ground almonds, sugar, flour and a lot of butter (the first time I misread the recipe and added 3 sticks).  It is not quite time to hit the berry farm;  but, I did manage to find a few pre-season raspberries that looked great and were slightly sweet.  As well I had a few blueberries laying around, so I decided to add a little berry kiss to each of the financiers.  As well I did not have the square little pans that are normally used and could not find them in San Francisco.  Pim said  to use a muffin pan which worked perfectly.  These little cakes are delightful and you will definitely be seeing them more often over at Chez Us.

Recipe:  Berry Financiers

(click the above link for a printable & down-loadable recipe)

© Denise for Chez Us, 2010. | Permalink | 9 comments | Add to del.icio.us
Post tags: Baking, Berries, Blueberry, Cake, Cookies and Bars, Digital Media Playground, Financiers, Food Photography, French, Friands, Raspberry, Recipe, Sara Remington, Workshops

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I have a huge problem paying upward of $2.50 for one little bun at our neighborhood bakery and the urge is hard to control.  I love Hot Cross Buns!   As well I don’t think they should be saved for Good Friday.  I originally wrote about Hot Cross Buns same time, same place, last year.  This year I could not wait until Easter to devour them so I did not wait.  I had a couple, gave some away and Lenny literally ate about 10 of them – I am not lying after all this is about one of the holiest breads out there!

You will notice this recipe is a bit different.  While I love the original recipe, I have to say I like this one better.  The recipe moves a long faster then the other one.  I had it finished in about 4 hours from start to eating.  The addition of marmalade mixed into the batter was a great idea.  I used one of Pim’s marmalade’s, the Bouquet des Fleurs.   I love that particular marmalade and have been savoring it for the past year.  It gave the bread a slightly citrus flavor, a little tart, a little floral and slightly sweet – the perfect addition to the buns.  This recipe also came out very light, fluffy and moist.  It is a keeper!

Recipe:  Hot Cross Buns

*inspired by Sunset Magazine

3/4 cup warm whole milk (100 – 110 degrees)

2 packages active dry yeast

2 eggs, beaten

1/4 cup granulated sugar

1/4 cup butter, melted and cooled

3/4 teaspoon salt

1/2 teaspoon nutmeg, used freshly grated

1/4 cup marmalade

3 1/2 cups flour

1/4 cup dried currants

1 egg, beaten – for egg wash

1 tablespoon water

3 teaspoons meyer lemon juice

1 cup powdered sugar

In a bowl of a stand mixer combine the milk and yeast, let stand until the yeast has softened, about 10 minutes.  Add the egg, granulated sugar, butter, salt, nutmeg and marmalade.  Beat on medium speed until blended, about 3 minutes.

Using a dough hook, blend in 3 cups of flour.  Beat on medium speed until dough is smooth and stretchy, about 15 minutes.  Add just enough of the remaining flour until dough is slightly tacky.  Add the currants, give a couple whirls of the mixer and then continue to mix with your hands to distribute the currants.  Return the dough to an oiled bowl, cover, and let rise in a warm place until doubled about 1 1/2 hours.

Punch down dough.  With buttered hands, shape into 16 smooth round balls.  Evenly space apart in 2 buttered 8 or 9 inch square pans.  Cover loosely and let rise in a warm place until doubled and puffy, about 40 minutes.  Meanwhile, preheat oven to 400.  Brush buns with an egg wash (one egg and about 1 tablespoon water).  Bake until a golden brown, about 15 minutes.  Let cool in pans for 30 minutes.

In a small bowl mix powdered sugar and lemon juice until smooth.  Spoon into a small sandwich bag, snip a small hole in the corner and squeeze icing onto the buns to form a large X.

Serve.  Eat.

© Denise for Chez Us, 2010. | Permalink | 6 comments | Add to del.icio.us
Post tags: Baking, Bread, Easter, Hot Cross Buns, Recipe, Sweet

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Despite the last few crazy rain storms we have had out this way, spring is definitely in the air.  When I open the back door every morning the first thing I smell is sweet succulent jasmine starting to bloom.  I love the dewy fragrant smell and always wish I could bottle it up and bring it in.  At our old apartment we had planted four big bushes of lavender and that is what we smelled mixed in with intoxicating jasmine.  I love lavender as it takes me to a far away place …. this dreamy little farm house in the middle of France.  There are a few chickens, a couple goats and yes, Jacqueline, a pig.  As well there are fields upon fields of lavender.  When we open the doors in the morning to enjoy the sunshine on our feet while making coffee the lavender wraps it sweet arms around us.  This is spring!

For this months’ Mac Attack Challenge 5 (can you believe it has been 5), we are participating in “World Macaron Day, which is March 20.  The lovely duo Jamie and Deeba challenged us to put a little bit of spring into our macarons.  I decided to make a soft but sweet lavender macaron with a vanilla bean buttercream.  I was very pleased with this round as every one of the macarons came out perfect.  Beautiful little feet, perfectly round, slightly crunchy but still a little chewy – perfect!  I am so pleased with myself as I feel I have finally, after 3 years of making these petite bisous, I have done it!  I have Jamie and Deeba to thank for pushing me beyond the comfort zone and to keep with it!   Be sure to check out all the lovely spring time macarons over at the MacTweet site.

Recipe:  Lavender Macarons with Vanilla Bean Buttercream

I used my basic macaron recipe but I added a couple drops of violet colored paste.  As well before drying the macarons I sprinkled a touch of culinary lavender.  I filled them with a buttery vanilla bean buttercream – simply leave out the bergamont and add the beans from one vanilla bean pod.  This macaron is definitely all about spring time.

© Denise for Chez Us, 2010. | Permalink | 24 comments | Add to del.icio.us
Post tags: Baking, Buttercream, Cookies and Bars, Dessert, Food Blog Event, French, Lavender, macarons, Macaroons, Mactweets, Recipe, Vanilla, Vanilla Bean

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I made these sweet macarons not only for the Mactweets challenge (I made three batches – I am obsessed) but also to share with Savor the Thyme and The Naptime Chef as well as gifts for Valentine’s Day.  I was *smiling ear-to-ear* as they were perfect.  I am contributing that good luck to Jamie as she buzzed me and we were chatting as I was baking the macs.  I loved not only how they turned out (*smiling*) but also how delicious they were!

Happy Valentine’s Day to everyone – may you have lots of love not only today but everyday!

Recipe:  Pink Macarons with Bittersweet Chocolate Ganache

100 grams egg whites – aged egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
125 grams almond flour
pinch of salt
pink paste food coloring – just a drop or two

Separate the egg whites  and let them sit at room temperature for 24 hours before starting to make the macarons.

Preheat oven to 300.  Whip the egg whites and creme of tarter until they are foamy.  Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.  Sift the powdered sugar, salt, nut flour and cocoa powder into a bowl. Add to the meringue and fold until a shiny mass comes together. ill a pastry bag with a number 806 tip.  Pipe the macarons onto parchment paper.  Let the macarons dry at room temperature for 30 minutes or until dry.  Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.  Cool. Remover from parchment and fill with your favorite filling.

Recipe:  Chocolate Ganache

200 ml heavy cream

200 g scharffen berger bittersweet chocolate broken into small pieces

Bring cream to a boil.  Put chocolate into a mixing bowl and pour the cream over the top.  Let sit for a couple minutes.  Stir until melted. Let sit in the refridgerator for at least an hour before using.

© Denise for Chez Us, 2010. | Permalink | 9 comments | Add to del.icio.us
Post tags: Baking, Bittersweet Chocolate, Chocolate, Dessert, Food Blog Event, Ganache, macarons, Mactweets, Pink Macarons, Valentine's Day

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These brownies are the ultimate chewy brownie.  They are moist.  They are chocolately.  They have Nutella!  Pass the milk …..

I missed the last two years of the Nutella celebration, there was no way we were going to miss it this year!  I made these ultra moist and very sinful brownies to take to a party, where they main gobblers would be under the age of 10 and extreme Nutella lovers.  They received a 10+

Recipe:  Nutella Brownies

1/2 cup unsalted butter

8 oz good quality bittersweet chocolate – we use schaffenberger

1 container of nutella

3/4 cup sugar

1 cup flour

1 teaspoon baking powder

1/2 cup coco powder – used schaffenberger

pinch of salt

3 eggs

1 teaspoon mexican vanilla

Heat oven to 325.  Line a square baking pan with parchment paper and lightly butter.  Heat butter, chocolate and nutella in a medium saucepan over low heat, until melted.  Whisk in sugar.  Remove from heat.  Combine rest of the dry ingredients in a large mixing bowl.  Add eggs one at a time to the melted chocolate, whisking well, after each egg.  Add the chocolate mixture to the dry ingredients, stir until combined.  Add the vanilla, stir.  Pour into the baking pan.  Bake for 25 – 30 minutes.  Remove from the oven and let cool before slicing.  Serve.  Eat.

© Denise for Chez Us, 2010. | Permalink | 9 comments | Add to del.icio.us
Post tags: Baking, Brownies, Chocolate, Dessert, Food Blog Event, Kid Friendly, Nutella, Recipe, Schafenberger

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Two sweet but not too sweet macarons have graced our house this week as it is almost MacTweet time.  We I have been on a macaron baking spree, as I want to perfect the baking of the macaron for Valentine’s Day gifts.  When I get the idea to perfect something, I do it until it is right.  You cannot tell from this batch but they were near perfect.  Near perfect until I decided to photograph them on a slightly humid day last week …. they barely withstood the photo shoot.  No worries, though, they were delicious and both sets of our test tasters said they loved them.

The first recipe was inspired by our love of bittersweet chocolate and this wonderful Portuguese cherry liquor called Ginja or Ginjinha, I got to sample over the holidays.  Ginginha is a sweet liquor made from the sour cherry-like ginja berry, sugar, and schnapps.  As soon as I had my first sip I thought of bittersweet chocolate and macarons.  I smuggled a small water size bottle home on the plane.  Need I say more, chocolate and cherry just go hand in hand.

The second recipe was inspired one of the best gifts I received over the holidays.  Our good friend as well as Lenny’s cousin, Christian,  gave us three precious bottles of pure essence oil to use in our cooking.  These oils are hand made by his father over in France and are used in some of the finest cooking at two of Boston’s top restaurants, the Clio and Uni.  You see, up until a couple weeks ago, Christian was the GM at both restaurants and has been since the beginning.  It is always a treat when we stop by as we are completely spoiled by the wonderful meals there but this time the spoiling was even better, when he gave us three bottles of this very fine oil.  I have been dreaming about all the things to make, but which flavor to use first ….. cardamon, citron or bergamot?   After stumbling upon some fresh bergamot at the market it was an easy decision, I would use the essence oil and some zest from the fresh fruit to flavor this recipe.

Don’t forget about all the other macarons that will be out there in the MacTweets virtual pastry shop, be sure to hop over and indulge!

Recipe:  Chocolate Macarons with Bergamot Buttercream

8 ounces whole raw almonds
8 ounces whole hazelnuts
1 cup powdered sugar

100 grams egg whites
25 grams sugar
1 1/2 teaspoon creme of tarter
200 grams powdered sugar
125 grams mixed nut flour, I used half hazelnuts and half almonds
15 grams scharffen berger (or really good) cocoa powder
pinch of salt

Prepare the nut flour by grinding the nuts with 1 cup of powdered sugar, in a food processor until the consistency of flour.  You will need to pulse the food processor and run it, then pulse and then run. *I did toast my nuts beforehand and let cool completely before grinding.

Separate the egg whites  and let them sit at room temperature for 24 hours before starting to make the macarons.

Preheat oven to 300.  Whip the egg whites and creme of tarter until they are foamy.  Sprinkle in the sugar while still mixing. Continue to whip until stiff peaks form.  Sift the powdered sugar, salt, nut flour and cocoa powder into a bowl. Add to the meringue and fold until a shiny mass comes together. ill a pastry bag with a number 806 tip.  Pipe the macarons onto parchment paper.  Let the macarons dry at room temperature for 30 minutes (Aran suggests 20, I lost track of time).  Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes.  Cool. Remover from parchment and fill with your favorite filling.

Recipe:  Bergamot Buttercream

60 grams egg whites at room temperature
35 grams & 15 grams Castor Sugar
30 grams water
1/2 teaspoon bergamont essence oil
zest from half of a fresh bergamont
1 stick unsalted butter
pinch salt
1/8 tsp Cream of Tartar

Mix 35 grams of sugar with the water  and zest and bring to a boil in a heavy saucepan. Stir sugar until it boils.   Using a candy thermometer, continue to boil until 121°C / 249°F.  Meanwhile, beat  the egg whites with an electric mixer in a clean bowl on medium high speed until frothy.  Add in the cream of tartar, and continue to whip until soft peaks form.  Add the remaining sugar and continue to beat until stiff, and glossy peaks form.  When the sugar reaches 121°C / 249°F, remove it from heat.  Reduce the mixer to medium low and slowly pour the syrup into the egg whites in a thin stream between the whisk and the side of the bowl. Be careful not to splash the hot syrup or your buttercream may form small sugar crystals in it. Return the mixer to medium high, and continue beating until the mixture is fully cooled. About 15 minutes.  Reduce mixer speed to medium and gradually add small amounts of the butter, but only as much as it can be absorbed into the mixture before adding the next amount.  Continue to beat until the buttercream is smooth. About 15 minutes.  As the buttercream solidifies, add 1/2 teaspoon essence oil and beat into the mixture for an additional minute.

Recipe:  Vanilla Bean Macarons with Bittersweet Chocolate Cherry Ganache

Use the above recipe for the cookie part of the macaron.  Leave out the chocolate.  I added a small amount of paste food coloring as I wanted a pink tint as well I added the seeds from 1/2 of a vanilla bean.

Recipe:  Bittersweet Chocolate Cherry Ganache

200 ml heavy cream
200 g scharffen berger bittersweet chocolate broken into small pieces
1 tablespoon Ginja/Ginjinha

Bring cream to a boil.  Put chocolate into a mixing bowl and pour the cream over the top.  Let sit for a couple minutes.  Stir until melted.  Add the liquor, stir well.  Let sit in the refridgerator for at least an hour before using.

© Denise for Chez Us, 2010. | Permalink | 10 comments | Add to del.icio.us
Post tags: Baking, Bergmot, Bittersweet Chocolate, Chocolate, Dessert, Food Blog Event, Ginja, Macaron Baking Event, macarons, Mactweets, Portuguese Cherry Liquor, Recipe

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