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Tag Archives: Baking
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.
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.
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.
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.
Drum Roll Please ……………….. the winner of this fantastic give away is: Kati Jackson!
Kati, please email (denise@chezus.com) us your mailing address, so we can help you get baking, even quicker!
One of the first people I began a virtual relationship within the twitter land of foodies, was Zoe Francois, of Artisan Bread in 5 Minutes a Day & Zoe Bakes. Zoe and I instantly connected – I loved her witty comments, the warmth of her personalty that came through the screen and the passion she writes with about baking, her family and what she does – that was a couple years ago. After the foundation was built, I came to know and love Artisan Bread in 5 Minutes a Day. I loved that I could make fresh bread easily and not once a week but everyday! When I heard of her new book that she was co-writing with Jeff Herzberg, I was equally as excited. I immediately thought of Celia over at Omnivore Books and knew I had to virtually introduce them, Healthy Bread in Five Minutes a Day, had to make an appearance!!
Zoe and Jeff made their appearance at Omnivore Books back in November and we had the honor of capturing the event live so that we could (they could) share it will you. They filled the room with people who all loved the same things we love about them – insightful knowledge about baking, witty humor, warm personalities and a passion about baking that was very evident! When I had Zoe off camera I had a chance to talk to her about the dilemma we have at our house. The one about how a baguette never makes it past a day, yes, the same one where I have to hide them or it will be gone before dinner and if I want even a bit of bread with dinner, I have to tear off a chunk or it will be gone before I barely sit down! I continued to tell her that I had to stop feeding this expensive habit of a certain someone as we were spending between $40 – $50 a month, just on baguettes! When I asked her if she had figured out the cost per baguette by using their method and she told approximately .40 per baguette, I was sold!
Now I have yet to make the master recipe and start cranking out fresh baked baguettes for our meals; but, I have tried one of their roll recipes, 100% Whole Grain Rosemary Potato Dinner Rolls with a Salt Crust. I did have to improvise a bit as we were traveling in the middle of nowhere, when I attempted to find the ingredients; I could not find rye or soy flour so I used half white and wheat. Other changes I made was adding the rosemary into the dough and I omitted the salt crust. I am happy to say, the recipe came our perfectly and was incredibly easy and very delicious!
I have to say I am loving the recipes I have read so far and am very eager to start baking not just one but many of them. Zoe and Jeff have everything some savory to sweet and from everyday breads to enriched breads and pastries. As well all of the recipes look easy enough for the novice baker to get their hands dirty with, we highly recommend this for your kitchen bookshelve!
Now for some exciting news … Zoe has been so kind to offer one of our readers a signed copy of their newest book! Just leave a comment, by midnight, January 15th 2010, telling us how baking fresh healthy bread in 5 minutes a day would change your life! If you would like an extra chance, then twitter this post and leave a comment with your tweet. We are even sweetening the deal, you can tweet this once a day, just besure to come back and post your comment w/the tweet in it!
You want the recipe? Then you need to go here …. or wait and see if you win the book!
If you like this post, wait until you see who we will have next month!
I wanted to spice up this previous post for our entry into the Scharffen Berger Chocolate Adventure Contest as well as for a dinner party so I took the same recipe but I left out the warm spices of winter and substituted them with dried chilies, that I ground up in a coffee grinder (I keep one just for spices). In order to cool down the spicy chilies I served this cake with a salted caramel gelato. It was a hit with all our guests, even the children!
Recipe: Flourless Bittersweet Chocolate Chili Cake
8 oz. scharffen berger bittersweet chocolate, melted and cooled
1 stick of good quality unsalted butter
1/4 – 1/2 teaspoon ground chilis, depending on the heat you want
4 eggs
1/2 cup sugar
Preheat oven to 350. Creme the butter until light and fluffy. Add the sugar and mix just to incorporate. Add the eggs one at a time until combined. Mix in the chocolate and chili. Pour into a lightly buttered pan, I like to use a tart pan. Bake for 25 minutes. Let cool for about 10 minutes before removing from pan. Serve. Eat.
Recipe: Salted Caramel Gelato
3/4 cup sugar
3/4 cup heavy cream
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
3 large egg yolks
1/4 teaspoon grey sea salt
Heat sugar in a saucepan over medium heat until it begins to melt and turn dark brown, about 3 – 4 minutes. Once the sugar has reached the color desired, slowly whisk in the cream until well combined. Add the milk and the vanilla bean and cook until hot about 3 minutes. Beat eggs yolks in a medium, heat-proof bowl. Slowly whisk 1/2 of the mixture into the yolk, constantly whisking, slowly add rest of the cream mixture and return to the saucepan. Reduce heat to low, and cook, stirring constantly, until it thickens and coats the back of a wooden spoon. Stir in the salt. Transfer to a container and cool completely in the refrigerator. Using a knife, scrape seeds from vanilla bean pod. Add seeds to gelato mixture, discard pods. Churn according to the directions of your ice cream maker. Store in a tightly sealed container until frozen. Serve. Eat.
Every holiday season, last minute, I decide we I need to bake goodies to give away to friends, family and business colleagues. Every holiday season, Laudalino aka …Lenny, looses me to the affair of the kitchen. Now, we cannot be baking for everyone we know, so we always condense our list and a few lucky people (different ones every year) get a goodie box in the mail. This year we decided to make Dorie Greenspan’s Sugar Topped Molasses cookies, which I added edible gold to the rolling sugar, to give them an extra twinkle. As well, since I am in the process of perfecting the macaron, I decided it would be nice to give these away, after all, if we keep eating the mistakes we will be as big as Santa’s sleigh. The problem with deciding to send macarons out, is deciding which flavor to send out. I know, I should go with one, not more than two; this year, we I picked three! It was a hard decision as every time I came up with a new flavor, another one popped into my head, before I knew it the list was too long and Lenny thought I was crazy. So, we made some butter-creams and picked the best ones, minus the chocolate, one can never go wrong with spicy chocolate.
We hope you enjoy this virtual gift, we send to you!
Recipe: Eggnog Macarons
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
1 whole nutmeg
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 and dry out for 24 hours.
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 into a bowl and then grate the whole nutmeg into the dry ingredients. Add to the meringue and fold until a shiny mass comes together. Fill a pastry bag with a number 806 tip. Pipe the macarons onto parchment paper. Let the macarons dry at room temperature for at 30 minutes – an hour. It was humid the day I made them, so I did let them site out longer. Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes. Cool for a couple minutes. Remover from parchment and let cool. Fill. Serve. Eat.
Recipe: Rum Buttercream
2 eggs, whites only
100 grams sugar
150 grams butter, room temperature
2 tablespoons rum
In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath and whisk until sugar is dissolved and the mixture is warm to the touch. Bring bowl to the electric mixer and whip until stiff peaks form. Add butter, a tablespoon at a time while whipping. It might seem like the buttercream breaks, but continue whipping as it will come together. Add the flavoring and mix until combined.
Recipe: Yellow Chartreuse Macarons
8 ounces whole raw almonds
8 ounces pistachios
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, see above
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 almonds beforehand and let cool and dry out for 24 hours.
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, and nut flour into a bowl. Add to the meringue and fold until a shiny mass comes together. Fill a pastry bag with a number 806 tip. Pipe the macarons onto parchment paper. Let the macarons dry at room temperature for at 30 minutes – an hour. It was humid the day I made them, so I did let them site out longer. Bake them for 8 minutes, rotate the baking pan and bake for another 8 minutes. Cool for a couple minutes. Remover from parchment and let cool. Fill. Serve. Eat.
Recipe: Yellow Chartreuse Buttercream
2 eggs, whites only
100 grams sugar
150 grams butter, room temperature
2 tablespoons chartreuse
In the bowl of an electric mixer, whisk together egg whites and the sugar lightly. Place over a water bath and whisk until sugar is dissolved and the mixture is warm to the touch. Bring bowl to the electric mixer and whip until stiff peaks form. Add butter, a tablespoon at a time while whipping. It might seem like the butter-cream breaks, but continue whipping as it will come together. Add the flavoring and mix until combined.
A recipe for an easy flourless chocolate cake which is lightly scented with orange zest and cardamon.
I have been making this cake for a few months now; no I am not keeping it a secret, I just keep forgetting to share it with you. With the holidays coming up, I thought, this would be a perfect dessert to serve, as it is easy and very flavorful. The orange zest gives it a bit of zing, while the cardamon lightly adds a warm wintry spice. I like to serve it with creme fraiche which I sweeten with light brown sugar.
Recipe: Cardamon Orange Flourless Chocolate Cake
8 oz. good quality bittersweet chocolate, melted and cooled
1 stick of good quality unsalted butter
1 teaspoon ground cardamon
1 orange, zested
4 eggs
1/2 cup sugar
Preheat oven to 350. Creme the butter until light and fluffy. Add the sugar and mix just to incorporate. Add the eggs one at a time until combined. Mix in the chocolate and spices. Pour into a lightly buttered pan, I like to use a tart pan. Bake for 25 minutes. Let cool for about 10 minutes before removing from pan. Serve. Eat.
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