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Tag Archives: Dessert
Haven’t gotten mom anything for Mother’s Day? Going to send her flowers, even though they will be dead in a week! Maybe a Hallmark card and phone call instead? BORING! Read on for an idea that will leave mom smiling ear to ear.
Our friend, Nora, contacted us last week to see if we would sample some chocolate for her. HUMMM ……. YES! Okay, in all honesty before I actually jumped into the pool of chocolate I checked out the company first. We are a bit snobby when it comes to chocolate, we like pure, dark chocolate!
The company happened to be called Pure Dark and they are located in New York City. As soon as I saw their site, I had a feeling, this would be good. Then I continued to read about the company and their beliefs about chocolate. They feel the same way we feel about all food – it should come from the earth and should be in it’s purest form when we consume it. They use the purest blends of premium beans they can find, which in turn leads to an intense chocolate. As well each product is produced in small batches so that they have control over how it will come out as well they are able to make sure every bite will be delicious – no mass producing! All of the ingredients that they use for each of their products comes from the earth, which in turns gives you a “pure chocolate” experience. This is all I needed to know to tell Nora, YES, we would love to sample their chocolates
A few days later a huge, I am talking huge box arrived on our door step. Inside it was filled with slabs, barks, bags of chocolate pieces, rounds of chocolate, chocolate covered nuts and fruit. A few of the highlights was the Slab, the Serious Dark with Caramelized Nibs; the Bark, the Island with Mango, Macadamia Nuts and Caramelized Nibs; and a bag of Chiptole Cinnamon Dark Chocolate Rounds. This chocolate is amazing. Even the plain is really intense, dark, and luscious. Add nuts, caramelized nibs and fruit, it only gets better. Now, I have eaten some amazing chocolates in my time but these are really out of this world. I loved the tropical fruits mixed with the dark chocolate, slightly bitter and slightly sweet. Chiptole cinnamon dusted dark chocolate rounds kick ass….. spicy peppers cooled down with slightly sweet bitter chocolate. A sure sign that something was good at our house, is the fact, that it does not stay around long. I am not even kidding when I say this HUGE box of chocolate only lasted 4 days in our house. Someone besides myself LOVED it and was even talking about how good it was …. long after it was gone!
 
This would make a great Mother’s Day gift. Any chocolate loving mother would go crazy over these chocolates. The good news, you don’t have to live in New York to pick up some. They will ship them to sweet ole’ mom! If I was a mom, I’d love the Product of the Month – the gift that will certainly keep on giving!
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
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.
Rich bittersweet chocolate and sweet grand marnier make this silky mousse the perfect indulgent dessert for the one you love.
We spent Valentine’s weekend with my mother in Winnemucca. It was a great long weekend spent just “hanging” out. We both love mellow weekends that require no agenda and this was just that. No errands, no chores, no cooking, just quality time with the ones you love.
Don’t get me wrong …. I love to cook but when someone else offers I love it even more. My mom treated us to two great home cooked meals. Now even though I was getting a break from the kitchen, I was still itching to make something so I offered to make dessert. I really had no idea what I was going to make, until I was at the grocery store and scoured my emails for some inspiration. The first bit of creativity came from White on Rice Couple for a Valentine’s Chocolate Mousse. I did improvise a bit as I was in the middle of no-where and could not get all of the ingredients. Now … I have to say, plan ahead, while it is fairly easy it does take some time to make. Whether it is for a special occasion or for no reason this mousse is perfect!
Recipe: Chocolate Mousse
*inspired from White on Rice Couple
Chocolate Mouse Components
Whipped Cream Base
1 cup heavy cream
Swiss Meringue
3 egg whites
4 tablespoons sugar
Chocolate Base
1/4 cup warm water
2 tablespoons grand marnier
12 ounces bittersweet chocolate chips
Egg Yolk Base
3 egg yolks
2 tablespoons corn syrup
Whipped Cream Ingredients
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons brown sugar
Optional
Strawberries, raspberries, or blackberries for garnish
- Whip the 240 ml of heavy cream for the mousse to stiff peaks and set aside in the fridge.
- Combine the second listing of heavy cream, vanilla extract and brown sugar and whip to stiff peaks, cover and set aside in the fridge until serving.
- Heat a large saucepan of water until boiling. Reduce heat to a simmer.
- Make Swiss Meringue. Combine egg whites and granulated sugar in a bowl small enough to set over a pot of simmering water. Whisking constantly to keep egg whites from cooking, heat until temperature reaches 140º F. Remove from heat, pour into your mixing bowl and whip until meringue is completely cool. Set aside.
- Make chocolate base. Melt dark chocolate in a bowl over the simmering water until melted. It will be very thick, slowly had water water to loosen it up. Whisk until very smooth, add grand marnier. Set aside and keep warm, I kept it on the stove top, away from heat.
- Make egg yolk base. Whisk egg yolks in your mixer until broken up and light yellow. Heat corn syrup to a boil. Slowly add to the egg yolks, whipping constantly. Whip until thick and fluffy.
- Fold chocolate base into egg yolk base and gently fold until incorporated. Next, fold in the plain whipped cream until incorporated. Fold in Swiss meringue until incorporated. Store chocolate mousse in fridge until ready to dish and serve.
- We served small dishes of mousse garnished with a small dollop of cream and fresh raspberries. You can also alternate layers of cream, mousse and berries as White on Rice did.
- Serve.
- Eat.
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.
We are crazy for passion fruit! I was first introduced (can you believe it) to fresh passion fruit while we were in Sayulita. Lenny had been introduced as a child as it is readily available in the Azores. I went crazy for it. We were basically indulging in a bowl of fresh made passion fruit ice cream daily while we were in Mexico. Now, I am on the lookout for fresh passion fruit every time I hit the market, just maybe someday, they will be lurking in the shadows of a mango or two.
Last weekend we finally found fresh passion fruit at the Berkeley Bowl. As soon as I walked into the fresh fruit section I smelled the pungent but sweet smell of ripe passion fruits. Speaking of indulging this was definitely just that, at $2.98 a passion fruit. I love cutting one open and just slurping it up; but, decided to make something special with them.
I have not made panna cotta in a long time and have been thinking about it very often recently. This was the perfect opportunity. I did have to change my traditional recipe as I did not have enough regular milk, but after a few twitters, I felt comfortable substituting regular milk with buttermilk – it came out perfectly. I loved the tartness of the passion fruit mixed with the fragrant vanilla beans and the creaminess of the buttermilk and cream. Such an elegant way to end a meal with the one you love, pure passion.
Recipe: Vanilla Bean Buttermilk Panna Cotta with Passion Fruit Gelee
200ml fresh passion fruit puree
3 teaspoons caster sugar
2 teaspoons gelatin powder
3 tablespoons cold water
Put passion fruit puree and sugar into a saucepan over low heat and cook until sugar is dissolved, about 5 minutes. Sprinkle gelatin powder into the cold water in a small bowl and let soften for 5 minutes. Add the gelatin into the passion fruit mixture and stir until dissolved. Pour the mixture into 6 small glass containers or 4 ramekins, let set up in the fridge.
Vanilla Bean Buttermilk Panna Cotta
1 1/2 cup heavy cream
1 1/4 cup buttermilk
1/2 cup caster sugar
2 teaspoons vanilla bean paste
1 tablespoon gelatin powder
4 tablespoons cold water
Add heavy cream, sugar and vanilla bean paste into a saucepan and gently warm milk, do not bring to a boil. Let the mixture steep for about 15 – 30 minutes, until sugar is dissolved and it reaches the intensity of flavor you want. Add the buttermilk to a large bowl. Strain the cream mixture into the buttermilk. Whisk gently. Add the gelatin into the cold water and let it soften for about 5 minutes. Add the gelatin mixture to the cream/buttermilk mixture and whisk until the gelatin is dissolved, you do not want lumpy panna cotta. Let the mixture continue to cool, about 10 minutes, but do not let it set too long or it will begin to firm. If the passion fruit gelee is set, gently pour the cream mixture into the container. Let it set in the fridge at least 3 hours or longer. Serve. Eat.
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