Springtime

Some days I feel like winter is never ending. Even though this winter was exceptionally soft, it still feels never ending.

To say I don't like winter is an understatement. I don't like cold, I don't like snow and I don't like the dark dark days. As soon as autumn comes around I am already thinking ahead about sunny spring days.

Today felt like spring was finally coming. It was sunny and there was no cold wind. It's still cold and I still have to put on a warm jacket, but standing outside, in the sun I finally felt like spring was here. It gets me so excited! I can't wait for better produce and eating salads! Open windows, the sun on my face while working in the garden, the fruit trees blossoming. Ah, it makes me nostalgic!

Today I went to a small performance from Azira, my youngest daughter. Her class had a 10 week introduction course at school with music instruments. She already plays the guitar but now she plays a bit of clarinet as well. It made me realize that a lot of kids from school don't get to play instruments and although it is expensive, I'm so thankful that we are able to give her that experience.

I came home to a note from Nikki, my eldest daughter, lying on the table, saying she went to the shops with some friends. When did she become old enough to do that? All I want to say to her is stop! Stop growing! Stop getting older! Alas, she won't stop, which is probably a good thing....

Cocoa Almond Meringues

In a weeks time I will be going to Paris for four days. I am super excited! It will be just me and my hub! Although we are going to see a concert of the amazing Regina Spektor, my sweet, sweet husband decided to turn it into a four-day journey. I have to admit...he knows how to treat a birthday girl! It's been a while since we went to Paris so I've been scouring the internet looking for fun things to do (besides the obvious) and great places to eat. To get in a bit of a Parisian mood (well...to get even more in the mood) I decided to make something very Parisian....Meringues.

These meringues are almost like macarons without filling. The almond and chocolate provide a wonderful texture, making these meringues light as air and crunchy on the outside and slightly chewy and chocolatey on the inside. Yum!

They are a breeze to whip up and will disappear all too quickly. I can't wait to make these again...and again! Once again Dorie Greenspan delivers with a great recipe!

Recipe

Cocoa Almond Meringues

Yield: about 30 meringues

Ingredients:

1 cup confectioners' sugar (plus a little extra for dusting)
1/3 cup finely ground almonds
1/4 cup Dutch processed cocoa powder
4 large egg whites, room temperature
Pinch of salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1/3 cup very finely chopped bittersweet chocolate

Instructions:

Preheat the oven to 150˚C (300˚F). Line two baking sheets with parchment paper or silicone mats.

In a medium bowl sift together the confectioners' sugar, ground almonds and cocoa powder. Set aside.

Beat the egg whites and salt on medium speed in an electric mixer until the whites are opaque. Increase the speed and add the sugar one tablespoon at a time. Continue whipping until the whites are firm and hold stiff peaks, but are still very shiny.

Beat in the vanilla.

Quickly but gently fold in the dry ingredients with a rubber spatula.  Then fold in the chopped chocolate. Try to deflate the egg whites as little as possible, but it will deflate some.

Drop tablespoons of meringue on the baking sheets, with about 2 inches between each meringue. Dust the tops of the meringues lightly with a little confectioners' sugar.

Bake the meringues for 10 minutes, reduce the temperature to 100˚C (200˚F) and bake for 1 more hour. Do not open the oven door during this time.

Remove the baking sheets from the oven and let the meringues cool in a cool, dry place until they reach room temperature.

Store in an airtight container.

 Source: Baking: From My Home To Yours by Dorie Greenspan

Chunky Peanut Butter Oatmeal Chocolate Chipsters

Who doesn't love a good chocolate chip cookie? Right? Right! There are about 3.465.298 different chocolate chip cookie recipes in existence and you probably have about 52 favourite recipe that you like to use, but I'm going to ask you to add one more to your repertoire.

These cookies are seriously delicious! Chock full of texture, the ingredients work together and make something truly spectacular. The peanut butter isn't overwhelming, chopped peanuts and chocolate chips make it chunky and the oatmeal provides texture. All in all it makes for one great cookie.

They are easy to make and pass out to people around you. But you're going to have to be willing to hand out the recipe!

The recipe comes from what has quickly become my favourite cookbook: Baking from my home to yours by Dorie Greenspan. If you haven't bought it already... I strongly suggest getting a copy! So far every recipe has worked and I've tried out a few (or maybe a lot).

Recipe

Chunky Peanut Butter Oatmeal Chocolate Chipsters

Yield: about 60 cookies

Ingredients:

3 cups oats (old-fashioned)
1 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
2 sticks butter, room temperature
1 cup peanut butter (chunky or smooth, not natural)
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
1/2-3/4 cup chopped peanuts

Instructions:

Preheat the oven to 180˚C (350˚F). Line two baking sheets with parchment paper or silicone mats.

In a medium bowl whisk together the oats, flour, baking soda, spices and salt. Set aside.

Beat together the butter, peanut butter and both sugars on medium speed until smooth and creamy.

Add the eggs one at a time and beat for about 1 minute after each addition. Beat in the vanilla.

Reduce the speed to low and slowly add the dry ingredients, beating until just blended. Mix in the chocolate chips and chopped peanuts.

Drop tablespoons of dough on the baking sheets, leaving about 2 inches in between. Slightly flatten the dough with a spoon.

Bake the cookies for 13-15 minutes, rotating the sheets after 7 minutes, until they are golden and just firm around the edges.

Transfer the cookies, carefully, to cooling racks. The cookies will firm up as they cool.

 Source: Baking: From My Home To Yours by Dorie Greenspan

Strawberry Frozen Yoghurt

If the weather is warm there is nothing I crave more than ice cream. Unfortunately most ice creams involve a lot of work and if you're working with a custard based ice cream it's even better to start making it a day in advance. Not really what you're looking for when it's hot outside... enter this Strawberry Frozen Yoghurt. This is about as lazy as you can get. You slice some strawberries and let them soak with some sugar. Put all the ingredients in a blender, refrigerate and pour it into your ice cream maker. But even that was too much work for me.

A while ago I bought a massive amount of strawberries and put lots of them in the freezer, thinking that there are a lot of ways I can use those strawberries... and boy, was I right, because these frozen strawberries are perfect for making this ice cream. I just tossed the strawberries right into the blender along with the other ingredients. Flipped on the blender and just let the blender work its magic. Because of the frozen strawberries, the mixture becomes very thick, it's already almost frozen. After this I just poured it into the ice cream maker (no refrigeration necessary!) and let it churn for about 20 minutes. So with this combination you can have strawberry frozen yoghurt in 30 minutes! Wooohoooo! I foresee a summer filled with this ice cream!

Recipe

Strawberry Frozen Yoghurt

Yield: about 1 quart

Ingredients:

1 pound strawberries (fresh or frozen)
2/3 cup sugar
2 teaspoons vodka or kirsch (optional)
1 cup plain yoghurt (whole milk, but non-fat works also)
1 teaspoon lemon juice

Instructions:

If you're using fresh strawberries, slice them and toss it in a bowl with the sugar and vodka (or kirsch). Stir until the sugar begins to dissolve. Set aside and let stand for about 1  hour. If you're using frozen strawberries, just skip this step.

Put the yoghurt, strawberries and lemon juice into the blender and purée until smooth.

If you've used fresh strawberries refrigerate the mixture for 1 hour.

Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Source: The Perfect Scoop by David Lebovitz

Chocolate Chip Pancakes with Vanilla Strawberries

On weekdays we never have the time to make much of breakfast. Erik leaves really early (and I mean reaaaaly early) and I'm not much of a morning person.  I try to keep it as simple as possible so my head can process what is going on and make sure everything gets done on time.

But in the weekends I do love to make a bit more work of breakfast. This isn't always possible, but I'm always so happy when I can give my family something special, and more importantly, something delicious.

These pancakes are, despite the long title, easy to whip up. They are fluffy and flavourful, filled with chocolate chips (because, let's face it... what doesn't taste better with a bit of chocolate in it?) and the strawberries are divine and go great with these pancakes. And although it isn't shown in the pictures....we topped these pancakes off with a bit of whipped cream, making it a bit over the top. It feels like you're eating a dessert for breakfast and well...who doesn't like that!

Recipe

Chocolate Chip Buttermilk Pancakes with Vanilla Strawberries

Yield: a lot of pancakes, we even had some leftovers...

Ingredients:

For the pancakes:
2 eggs
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1/2 cup milk and 1 1/2 cup plain yogurt)
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
3/4 cup chocolate chips

For the strawberries:
1 pint strawberries
2-4 teaspoons vanilla sugar (or 1/4 vanilla bean and 2-4 teaspoons sugar)

Instructions:

Start by cutting the strawberries into slices. Put the sliced strawberries in a bowl and add the vanilla sugar (I always keep a jar handy, just fill a jar with regular sugar and stuff in some vanilla beans which have been scraped empty of the seeds. Every time I have a leftover empty vanilla bean I replace the ones in the jar with these) or scrape the seeds out of 1/4 vanilla bean and add regular sugar. Mash everything together a bit (not too much!) and put the strawberries aside, so they can release their juices and the sugar can dissolve.

Beat the eggs in a large bowl. Add the buttermilk (or milk and yogurt), melted butter and vanilla and mix well.

Add the flour, sugar, baking powder, baking soda and salt and mix together until almost smooth.

Fold in the chocolate chips and let the batter rest for several minutes.

Over medium heat, heat a pan or griddle. Add a little butter or oil.

Pour the batter onto the pan and cook until bubbles start to form that pop. Flip the pancake with a spatula and cook until the other side is golden brown. Repeat with the rest of the batter. The amount of batter that you use depends a bit on how big you want your pancakes to be. I like my pancakes to be a bit bigger, so I use a small ladle, but you can make yours smaller and add about 2 tablespoons of batter to the pan.

To serve the pancakes, top them with the strawberries and a dollop of whipped cream!

Source: slightly adapted from Joy the Baker

Simple Brownies

Every self-respecting human has to have a go-to brownie recipe. Mine is simple, uses staple ingredients and the end result is always delicious. Fudgey and chocolatey, everything a brownie needs to be. This version is plain, but you can add raisins, chocolate chips, nuts or whatever catches your fancy!

The recipe calls for oil instead of butter, but don't be afraid, it is still moist. A combination of cocoa powder and melted chocolate creates a great chocolate flavour and raw cane sugar makes it extra gooey (or sticky? I never know the right word to describe a brownie). It is easy to whip up if you need a last minute treat!

Recipe

Brownies

Yield: about 16 small pieces

Ingredients:

150 gram (1/2 cup) bittersweet chocolate, chopped
120 ml (1/2 cup) canola oil
215 (1 cup) gram raw cane sugar
2 eggs
1 teaspoon vanilla extract
65 gram (1/2 cup) self-raising flour
4 tablespoons Dutch-processed cocoa powder
Additional: chopped nuts, chocolate chips, raisins, etc.

Instructions:

Preheat the oven to 180˚C (350˚F). Lightly grease a brownie pan.

Melt the chocolate au bain marie.

Whisk together the oil, sugar, eggs and vanilla.

Add the melted chocolate and mix until well combined.

Sift the flour and cocoa powder over the mixture and fold it through.

At this point you can fold in any additional ingredients.

Pour the mixture into the brownie pan. Make sure the batter is spread evenly.

Bake the brownie for 30-35 minutes. Let the brownie cool in the pan. After it has cool, cut it into pieces.

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Rocky Road Ice Cream

For some bizar reason it feels as if spring and summer do not want to come. Where last year March, April and May were filled with sunshine and warmth, this year we've  had about two nice days so far... It is frustrating and depressing.

In an attempt to put some sunshine into our hearts I decided to make ice cream. Because frankly, who doesn't become happy from fresh home made ice cream? Right? Right! And being the chocolate addict that I am, of course I had to pick a chocolate ice cream! That makes me even happier!

Unfortunately, the ice cream was gone all too soon, but....fortunately I'm writing this post with the sun shining outside. It's not very warm, but it's a start! So I'm off to enjoy some sunshine!

Recipe

Rocky Road Ice Cream

Yield: about 1 quart

Ingredients:

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
Pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract
1 1/2 cup miniature marshmallows
1 cup roasted peanuts

Instructions:

In a medium saucepan warm 1 cup of the cream with the cocoa powder, whisking thoroughly to blend. Bring the mixture to a boil, reduce the heat and let simmer for about 30 seconds, while whisking constantly. Remove the pan from the heat, add the chopped chocolate and stir until smooth. Stir in the remaining cup of cream. Pour the mixture into a large bowl.

Warm the milk, sugar and salt in the same saucepan. In a seperate medium bowl whisk together the egg yolks. Very slowly pour a little of the warm milk into the egg yolks, while whisking constantly. Keep slowly adding the milk and whisking until it is completely combined. Pour the mixture back in to the saucepan.

Stir the mixture constantly over medium heat, scraping the bottom as you stir. until the mixture thickens and coats the back of the spatula. Pour the custard through a strainer into the chocolate mixture and stir the mix well. Add the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.

After the ice cream is ready fold in the marshmallows and peanuts.

Source: The Perfect Scoop by David Lebovitz

Double Chocolate Raspberry Cupcakes

Like many women, I too have a serious chocolate addiction. I prefer to eat chocolate everyday. I know this is not the smartest thing to do, so I try to restrain myself as much as possible. But there are times when I, like the best of us, cave. Especially when I run into a recipe like Double Chocolate Raspberry Cupcakes. It goes without saying that I'm already hooked when reading a title that contains Double Chocolate, but I have to admit that I love the combination of chocolate and raspberry.

So I caved and made these cupcakes. And you know what? I am so glad I did, because these cupcakes are a little piece of heaven! No, I am not exaggerating... they are fluffy, moist, almost light as air, with an amazing chocolate flavour. Inside you find that fresh, slightly tangy flavour of the raspberries and the whole thing is covered with ganache! Like I said... a little piece of heaven....

I know these cupcakes lack the outer display of raspberries, but the reason for this is simply that I didn't have any fresh raspberries on hand. I used frozen for the filling, but they don't look nice enough for the decoration on top, so I decided to just skip that. It's maybe even more fun this way, because people expect to eat a chocolate cupcake and are surprised when they taste the raspberry filling. Makes it a little bit more fun!

If you love chocolate, or have a serious chocolate addiction, go make these! You have my blessing!

Recipe

Double Chocolate Raspberry Cupcakes

Yield: 24-28 cupcakes

Ingredients:

For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups Dutch processed cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk or yogurt
3/4 teaspoon vanilla extract

For the filling:
12 oz. frozen raspberries, thawed
1/4 cup sugar
1 tablespoon cornstarch

For the frosting:
12 oz. bittersweet or semisweet chocolate, finely chopped
3/4 cup heavy cream
1 1/2 tablespoons sugar
1 1/2 tablespoons corn syrup
3 tablespoons unsalted butter, at room temperature

Instructions:

Preheat the oven to 180˚C (350˚F). Line cupcake pans with paper liners.

Put the chopped chocolate in a medium bowl and add the hot coffee. Let stand for 2 minutes and whisk until the chocolate is melted and incorporated in the coffee.

In a separate large bowl mix together the sugar, flour, cocoa, baking soda, baking powder and salt.

Beat the eggs on medium-high speed in the bowl of an electric mixer until slightly thickened and pale yellow. Gradually add the oil, buttermilk or yogurt, vanilla extract and coffee-chocolate mixture to the eggs, making sure it is well blended.

Add the dry ingredients and mix until just incorporated.

Divide the batter between the paper liners, filling them about 3/4 full.

Bake for 18-20 minutes, until a toothpick inserted in the middle comes out clean. Let the cupcakes cool for 5-10 minutes in the pans, before transferring them to a rack to cool completely.

To make the raspberry filling, puree the raspberries in a blender. If you want to remove the seeds (which I recommend) strain the mixture through a fine sieve. Put the puree in a small saucepan and whisk in the sugar and cornstarch. Bring the mixture to a boil, stirring frequently. Once the mixture has thickened, remove the pan from the heat. Let the mixture cool before use.

To make the ganache, add the chopped chocolate to a medium heatproof bowl. Combine the cream, corn syrup and sugar in a saucepan and heat until it starts boiling. Immediately pour the mixture over the chopped chocolate and let stand for 2 minutes. Whisk the mixture carefully until it is smooth and well blended. Add the butter 1 tablespoon at a time, whisking until completely incorporated. Let the ganache cool to room temperature to thicken so it can be spread. If you want to speed up this process put the bowl in the refrigerator, stirring every 5-10 minutes, until it has reached the desired thickness.

Once you have made all the elements it is time for the assembly! Put the raspberry filling in a pastry bag, fitted with a plain fine tip or a special tip for filling, if you have one). Just stick the tip of the pastry bag in the top of a cupcake and pipe in some filling. If you're not sure how much to use, go easy and if you have filling left at the end, just make another round. You don't need more than a few teaspoons of filling for each cupcake.

Spread the ganache over the tops of the cupcakes with a knife or an offset spatula. Allow the ganache to set completely before serving.

Source: barely adapted from Annie's Eats

Soft Frosted Sugar Cookies

I made these cookies quite some time ago and even managed to post about it. Unfortunately I had an argument with my computer almost right after posting and I somehow deleted the post without any back-up in existence...

I planned on posting it again but for some reason forgot about it... until now!

These cookies are very nice. Soft and flavourful and very girlie. They are so very easy to make and contain ingredients most people always have on hand! One warning though....if you follow the recipe you end up with really big cookies...I mean BIG cookies. For most of you that is not a problem, but if it is... just make the cookies smaller!

Recipe

Soft Frosted Sugar Cookies

Yield: about 2 dozen large cookies

Ingredients:

For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Optional: food colouring and sprinkles

Instructions:

Preheat the oven to 180˚C (350˚F) and line baking sheet(s) with silicone mats or parchment paper.

In a medium bowl whisk together the flour, baking powder and salt.

In a mixer cream together the sugar and butter on medium-high speed until soft and fluffy, about 3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla and blend.

Turn the speed of the mixer to low and add the dry ingredients mixing just until the flour is incorporated. Cover the bowl and chill the dough for 1 hour in the refrigerator.

To make large cookies scoop a scant quarter cup of dough and roll it into a ball. Flatten the ball slightly with the palm of your hand and place on the baking sheet. Repeat with the rest of the dough, leaving the cookies about 2-3 inches apart.

Bake the cookies for 10-12 minutes or just until set. Be careful not to over bake the cookies. You want the edges a very lightly browned at best, if browned at all.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.

To make the frosting sift the confectioners' sugar into a medium bowl. Add the butter, vanilla and milk and whisk until everything is smooth. It might be necessary to add more milk, 1 teaspoon at a time, to reach the consistency you want.

Colour the frosting with food colouring if you want to.

Use a knife or offset spatula to frost the cookies. Add some sprinkles and you're done!

Store the cookies in an airtight container

 
Source: Annie's Eats

Triple Chocolate Oreo Chunk Cookies

Triple Chocolate Oreo Chunk Cookies

Are you drooling yet? I know I was the moment I laid eyes on these beauties! Of course I am a big chocolate lover. But if you are too, I can definitely recommend these cookies. They are easy to make but pack a big chocolate flavour, not to mention all the chunks of chocolate and Oreos. Who wouldn't love these cookies?

I was afraid the recipe would give me way too much cookies, so I decided to make half the recipe. What was I thinking?! They were gone way too soon and I felt really stupid for not just making a whole batch. Next time I will definitely make more, much more! And I think I'll make these again really soon...and by soon I mean I think I have to go make some right now.....

Triple Chocolate Oreo Chunk Cookies

Recipe

Triple Chocolate Oreo Chunk Cookies

Yield: about 3-4 dozen cookies

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup butter, room temperature
1 cup sugar, granulated
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chopped white chocolate
1 cup chopped semi-sweet chocolate
1 cup chopped Oreo cookies

Instructions:

Preheat the oven to 190˚C (375˚F) and line a baking sheet with a silicone mat or parchment paper.

Sift together the flour, baking soda, salt and cocoa in a medium bowl and set aside.

Cream together the butter and sugars with a mixer until smooth. Add the eggs, one at a time. Add the vanilla extract and mix until blended.

Gradually add the flour mixture to the wet mixture and mix until the flour disappears. Stir in the chopped chocolates and Oreos. This works best if you do it by hand.

Drop tablespoons of cookie dough onto the baking sheet, leaving about 2 inches between the cookies.

Bake the cookies for 8-10 minutes in the oven. Remove the baking sheets from the oven and let the cookies cool for 3-5 minutes on the baking sheet before removing them to a rack to cool completely.

Triple Chocolate Oreo Chunk Cookies

Source: Two Peas and their Pod

Grapefruit Olive Oil Cake

I realize I have been absent for a looooong time, but that doesn't mean I didn't bake or thought of writing up posts. It just means I have been crazy busy...and I've also been a bit conflicted about blogging. Don't get me wrong I love blogging, but these past few months I have been tired, busy and well....not feeling up to much. So much was happening that it felt like riding a rollercoaster...non-stop...

But I kept asking myself the question: to blog or not to blog? Well, I guess the answer is to blog.

So without much further ado I'm going to give you a recipe for a Grapefruit Olive Oil Cake. As far as cakes go this is one you can eat without feeling extremely guilty. Sure it contains sugar and calories and a few other things that probably aren't too healthy, but....BUT it also contains fresh grapefruit, olive oil and whole wheat flour! In my opinion...that makes this cake very healty!!! The end result was very surprising. It was moist, fluffy and very flavorfull! Definitely one to make again!


Recipe

Grapefruit Olive Oil Cake

Ingredients:

For the cake:
2 grapefruits (organic if possible)
1 cup sugar
Scant 1/2 cup buttermilk or yoghurt
3 eggs
2/3 cup extra virgin olive oil
1 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

For the glaze:
1/2 cup brown sugar
1/2 cup confectioner's sugar
4 teaspoons grapefruit juice (from the grapefruits for the cake)

Instructions:

Preheat the oven to 180˚C (350˚F) and butter and flour a 9 x 5 inch loaf pan or a Bundt pan.

Zest the 2 grapefruits directly in a large mixing bowl. Add the sugar and rub the zest and sugar together with your fingers. This makes sure all the oils from the grapefruit zest get combined with the sugar.

Squeeze one halve of a grapefruit and pour the liquid in a measuring cup. Fill the measuring cup with the buttermilk or yogurt until you have 2/3 cup of liquid.

Add the grapefruit juice mixture to the sugar mixture and whisk well. Mix in the eggs and the olive oil.

In another bowl whisk together the flours, baking powder, baking soda and salt. Add the dry ingredients slowly to the wet mixture and mix well to combine.

Pour the batter into the buttered pan.

Bake for about 50 minutes until golden brown. A toothpick inserted in the middle should come out clean. Mine was done at 48 minutes, depending on the size of your pan etc. You could start testing at around 45 minutes.

Let the cake cool for 10 minutes then unmold and let cool on a rack. Let cool to room temperature before adding the glaze.

For the glaze: squeeze the juice from the remaining grapefruit. Mix the sugars with 4 teaspoons of the juice. Stir well. Spread the glaze over the top of the cake and let harden slightly before cutting.


Source: The Yellow House

Coffee Chocolate Macarons

I know, I know, everybody has been posting about macarons. I know that it isn't very original to post about it. But I don't care. I love macarons. I really do. So I don't care what you think about this post. Okay, I admit I really do care about what you think, but you gotta cut me some slack. I love macarons and so I am going to write about them.

This is my first time ever making macarons and to tell you the truth....I was scared. Really scared. This summer, while eating my way through France, I bought a beautiful book about macarons. I read the entire book (well, the words I could understand.... my French isn't very good). I read some more on the internet. And then I read some more on the internet. I just love Google!

Every time I thought about making macarons I found an excuse not to make them. But I finally gathered all my courage and just jumped. And you know what? I was pleasantly surprised. The actual making isn't very difficult, it's just a tricky batter that makes it difficult. Let me put your mind at ease. They weren't perfect.

I overmixed the meringue and I overmixed the batter (hmmm.... am I detecting a patron? Surely not?). When I was baking the cookies I had to let them in the oven for a lot longer. When the cookies had cooled off they were a bit chewy and tough.... not exactly the result I was going for. And of course they didn't have the pretty feet you expect in a good macaron. But despite that they still tasted good, so I decided to finish them with a ganache. No surprises there.

The big surprise came actually the next day. For some mysterious reason the cookies were absolutely perfect the next day. The texture had changed from chewy and tough into crunchy on the outside, but soft and light on the inside. How is that possible? Maybe it had something to do with the ganache? I have absolutely no idea, but I also don't really care.

So all in all I am very pleased with the end result and can't wait to make more macarons. (what? More macarons? Yes, more macarons. Don't hate me for it...). Oh, and I can't really tell you how much macarons this recipe makes, because mine were a bit on the (really) big side. If you need a bit more info on macarons I can recommend the blog of Tartelette, the queen of macarons.

Recipe

Coffee Chocolate Macarons

Ingredients:

For the cookies:
90 grams egg whites (about 3, 1-2 days old, room temperature)
30 grams granulated sugar
200 grams confectioners' sugar
110 grams almonds
1 teaspoon espresso powder

For the filling:

3/4 cup heavy cream
1 cup bittersweet chocolate, finely chopped
2 teaspoons espresso powder

Instructions:

Line the baking sheets with parchment paper or silicone mats.

Whip the egg whites into a foam in a stand mixer with the whisk attachment.

Gradually add the sugar so the egg whites turn into a glossy meringue. Don't overbeat the meringue.

In a foodprocessor mix the almonds, confectioners' sugar and espresso powder until the almonds are very finely ground. If you want you can sift the mixture to make sure there are no big pieces left.

Add the almond mixture to the meringue.

Start with a quick mix in, then slow down. The batter should still be thick but should also be able to form a slight ribbon.

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds onto the baking sheets.

Preheat the oven to 150˚C (300˚F).

Let the macarons sit on the counter for 30-60 minutes.

Bake the macarons for 15-20 minutes. Let cool.

Bring the heavy cream to a boil in a small saucepan.

Put the chopped chocolate with the espresso powder in a bowl.

Pour the boiling heavy cream over the chocolate and let sit for 2 minutes.

After 2 minutes gently stir the mixture until all the chocolate has melted.

Let the ganache cool down until it is thick enough to pipe.

Pair the cookies to make sure they have the same size.

Fill a pastry bag fitted with a plain tip with the ganache.

Pipe a big dot of ganache on one cookie and gently press the other cookie on the ganache. Make sure the ganache spreads evenly to all the sides.

 
 Source: adapted from Tartelette

Split-Level Pudding

I can't remember the last time I had homemade pudding. I really can't. And when I think about pudding it doesn't make me very happy. But somehow, while reading Baking, from my home to yours, I found myself lingering at the pudding recipes. Especially the vanilla-chocolate pudding appealed to me and so I decided to make some.

I think it was the first time I ever made pudding and I have to say I was pleasantly surprised. The recipe worked really well and the taste and structure are exactly as you would expect. It is a handy dessert because you have to prepare it in advance and of course serving it in one-person sized ramekins never hurt anybody.

Oh, and don't worry... I don't have incredible small hands and don't walk around with chipped nailpolish on my fingers. Azira was kind enough to assist me. And of course for her it is okay to walk around with chipped nailpolish on her fingers.... just so you know.

Recipe

Split-Level Pudding

Yield: 6 servings

Ingredients:

For the chocolate layer:
2 ounces bittersweet chocolate, finely chopped
1/3 cup heavy cream

For the vanilla layer:
2 1/4 cups whole milk
6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons butter, cut into 4 pieces, room temperature
2 1/2 teaspoons vanilla extract

Instructions:

Set out 6 ramekins or pudding cups, each holding 1/2-3/4 cup.

Put the chocolate in a small bowl.

Bring the heavy cream to a boil and pour it over the chocolate.

Let sit for 2 minutes, then gently stir to blend.

Divide the chocolate ganache among the cups and set aside.

Bring 2 cups of milk and 3 tablespoons of sugar to a boil in a medium saucepan.

Meanwhile, put the cornstarch and salt in a food processor and blend. Set aside.

Put the remaining sugar and the egg yolks in the processor and blend for 1 minute.

Add the remaining 1/4 cup of milk and pulse briefly to mix. Add the dry ingredients and pulse again to mix.

Let the machine run and slowly add the hot milk mixture.

Process for a few seconds, then pour everything back in the saucepan.

Put the pan over medium heat and whisk continuously until the pudding thickens and start to bubble.

Don't let the pudding boil.

Put the pudding back into the food processor and pulse a couple of times.

Add the butter and vanilla and pulse until everything is well blended.

Divide the pudding over the cups. The chocolate might come up along the sides, but that doesn't matter.

Press a piece of plastic wrap against the surface of each pudding to create an airtight seal.

Refrigerate the puddings for at least 4 hours.




Source: Baking, from my home to yours by Dorie Greenspan

Lemon Coconut Cupcakes

About two weeks ago Nikki, my oldest girl, decided she wanted to learn how to cook. She really didn't like it when I was sick, because there was no unlimited supply of baked goodies. I just love the way a child's mind sometimes works.... But despite that it made me very proud when she announced she wanted to learn to cook. It isn't always easy to cook with kids, but from time to time I give it a try.

I asked her what she wanted to make and as she looooves lemons she wanted to make lemon cupcakes. Okay, no problem there. That is simple enough. But then she said she wanted lemon coconut cupcakes. And now I was facing a problem. I had never made lemon coconut cupcakes. I didn't even know if it was a known combination. I really didn't want to disappoint her so we searched for a recipe. Obviously we found one, because otherwise I wouldn't be writing about it.

We had a lot of fun. I let her do all the work (except putting the cupcakes in the oven and taking them out again). And she did a fantastic job. Of course the project took about three times as long to finish but that didn't bother me one bit. She had fun and hopefully she will continue having fun in the kitchen. I hope she will come to love it as much as I do!

The batter for these cupcakes is a little strange because of the coconut milk, but the end result is great. You can taste both the coconut and the lemon, but they are both not overwhelming.

Recipe

Lemon Coconut Cupcakes

Yield: 12 cupcakes

Ingredients:

For the cupcakes:
1 1/3 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup sugar
zest of 1 lemon
1/4 cup butter
1 cup coconut milk
1/4 cup shredded coconut

For the frosting:
1 stick butter
2-3 tablespoons lemon juice
1 3/4 - 2 cups confectioners' sugar

Instructions:

Preheat the oven to 180˚C (350˚F). Line a muffin tray with paper cups.

In a medium bowl, sift together the flour, baking soda, baking powder and salt.

Add the coconut and set aside.

In a small bowl zest the lemon.

Add the sugar and rub with your fingers so the sugar and zest are well mixed. Set aside.

Beat the butter in a large bowl until creamy.

Add the sugar and beat for 2 minutes.

Add the egg and beat for 3 minutes.

In four additions add the coconut milk and flour mixture until everything is mixed well.

Divide the batter into the paper cups. Bake for 18-25 minutes until a toothpick comes out clean.

Let the cupcakes completely cool on a rack before frosting.

For the frosting cream the butter in a large bowl of a stand mixer.

Slowly add the confectioners' sugar (the amount depending on how sweet you want it).

Add the lemon juice to taste. Beat on high speed until fluffy and smooth.

Frost the cupcakes by simply spreading it on top or by piping it.

Top of with a little extra shredded coconut.

Source: adapted from Good Life Eats

Devil's Food Cake with Chocolate-Orange Buttercream

For my mother's birthday I had planned to bake this cake, unfortunately I wasn't feeling good enough, so I had to let it go. But by that time the cake had managed to wriggle into my head and under my skin. I couldn't let go of it. I had so looked forward to making it. So I asked my self: Why not just make it? I mean... do you really need a special occasion to make a cake? Well, it is usually better to have a good reason, because otherwise I'd be baking cakes like this all the time and I'm pretty sure my hips would not agree with that.

But because I had been looking forward to this cake for a while I decided to just bake it and let the pounds fall where they may.... And I have to tell you... I'm glad I did. This is one good cake. Moist, fluffy, flavorful and chocolatey. Just the way I like it! And the frosting... oh my god that frosting is sooooooooo good. I had a hard time trying to restrain myself and not just eat the whole bowl up! That really would have added a lot of pounds!

Though the flavor of the frosting is quite orangy it isn't overwhelming and you can still taste the cake. It really is a great combination!

The recipe called for two 9-inch cake pans, which I didn't have. I used two 8-inch spring pans and had to add quite bit more baking time, but I actually think it turned out better. It made for a beautiful high layered cake which looks very impressive but is really not that hard to put together.

So if you have a special occasion coming up (or not) or just want to score points with a chocolate-lover, this cake will do the trick!

Recipe

Devil's Food Cake with Chocolate-Orange Buttercream

Ingredients:

For the cake:
4 ounces bittersweet or semisweet chocolate, chopped
1 1/2 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 fine sea salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup plain whole-milk yogurt
1 1/2 cup (packed) golden brown sugar
1 1/2 stick butter, room temperature
4 large eggs

For the frosting:
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
7 tablespoons water (or more)
3 sticks butter, room temperature
2 cups confectioners' sugar
zest of 1 orange
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt

Instructions:

Preheat the oven to 170˚C (325˚F).

Butter and flour the sides two 8-inch spring pans. Cover the bottom with parchment paper.

Melt the chocolate in a double boiler until smooth. Remove from the heat and let cool to barely lukewarm.

Over a medium bowl sift together the flour, cocoa powder, baking powder, salt and baking soda.

In a small bowl whisk together the milk and yogurt.

In a stand mixer with the paddle attachment beat together the sugar and butter until smooth.

Beat in the eggs, 1 at a time.

Mix in the melted chocolate until smooth.

Mix in the dry ingredients alternately with the milk mixture, in 3 additions each.

Divide the batter between the two pans.

Bake the cakes for 50 minutes, until a toothpick inserted in the center comes out clean. (If you're using 9-inch pans, bake for 30 minutes.)

Let the cakes cool in the pans for 15 minutes, then turn the cakes out onto racks. Remove the parchment paper from the bottom and let the cakes cool completely.

To make the frosting, melt the chocolate in a double boiler until smooth. Let cool to barely lukewarm, but still pourable.

In a small saucepan mix together the cocoa powder and water. Stir over medium-low heat until smooth and thick but still pourable. If necessary add more water by teaspoonsful. Let cool.

Beat together the butter, 1/3 cup of confectioners' sugar and the orange zest.

Add the melted chocolate, vanilla and salt and beat again until smooth.

Beat in the cocoa mixture.

Gradually add the remaining 1 2/3 cups of confectioners' sugar and beat until the frosting is smooth.

Cover the sides of your platter with 4 strips of parchment paper.

Place 1 layer of the cake on top of the platter and spread a thick layer of frosting on top of the cake.

Carefully place the second cake on top.

Spread the remaining frosting over the top and sides of the cake, making swirls as you go.

Remove the strips of parchment paper and serve the cake at room temperature.

Source: slightly adapted from Bon Appetit

Soft Garlic Knots

In my last post I mentioned I caught a cold. While writing that post I was positive it was over.... It was not. The day after that post it came back with a vengeance. These last two weeks I have been completely floored by a very nasty sinus infection. It took a while for the antibiotics to kick in, but fortunately they did.

I'm still not feeling up to par, but I've been so bored I just had to do something...anything.... and so I ended up with something that looks complicated but was actually extremely simple to whip up. Soft Garlic Knots.These are great with a big bowl of soup or a nice stew, which is what I'm currently craving at the start of fall!

The dough is a bit sticky, but it helps to have a free hand with flour when tying these up. Don't be scared, it was really easy to make the knots.

Recipe

Soft Garlic Knots

Yield: 10 rolls

Ingredients:

For the dough:
3 cups bread flour
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup milk
1 cup plus 2 tablespoons lukewarm water

For the glaze:
2 cloves garlic
3 tablespoons melted butter
1/2 teaspoon Italian seasoning

Instructions:

In a standmixer with the paddle attachment combine the flour, sugar, yeast and salt.

Add the olive oil, milk and water and mix until the ingredients form a dough.

Switch to the dough hook and knead on low speed for about 8 minutes, until the dough is smooth and elastic. It will be a little sticky, but shouldn't be too sticky. If necessary add one tablespoon of flour a time and knead for a short time.

Put the dough into a lightly oiled bowl, turn once to coat and cover with plastic wrap. Let the dough rise for 1 hour until the dough has doubled in bulk.

Divide the dough in 10 pieces. Roll each piece into a 10-inch long roll and tie the dough in a knot.

Take the end lying underneath the knot and tuck it in the center on top. Take the other end and tuck it in the center on the bottom.

Transfer the rolls onto a baking sheet lined with parchment paper.

Cover the rolls with a clean kitchen towel let rise for 45 minutes.

Make the glaze by chopping the garlic very finely or putting it through a garlic press.

Mix the garlic with the melted butter and the seasoning.

Preheat the oven to 180˚C (350˚F).

Brush the glaze on the rolls. Bake until slightly browned, about 15-18 minutes.

Serve warm.

Source: Annie's Eats

Snickery Squares

Fall has only just started and already I have caught my first cold of the season. Great. So these past few days have mostly been spent resting. Luckily I'm already starting to feel much better. The fever is gone and I can breath much easier!

When I'm feeling sick I love eating some comfort food and comfort food for me is not chicken soup, but something with chocolate! I found a nice recipe that didn't require me to do too much work and which filled all my needs! You can easily cut this recipe into three parts, making it seem as if you barely have to do anything at all! I just love that in a recipe!

Recipe

Snickery Squares

Yield: 16 squares

Ingredients:

For the crust:
1 cup flour
1/4 cup sugar
2 tablespoons confectioners' sugar
1/4 teaspoon salt
1 stick butter, cold, in small pieces
1 large egg yolk

For the filling:
1/4 cup sugar
2 tablespoons water
1 cup salted peanuts
3/4 - 1 cup dulce de leche

For the topping:
7 ounces bittersweet chocolate, coarsely chopped
1/2 stick butter, room temperature, in 8 pieces

Instructions:

Preheat the oven to 180˚C (350˚F). Butter an 8-inch square pan and put it on a baking sheet.

Start with making the crust. In a food processor combine the flour, sugar, confectioners' sugar and salt. Add the pieces of butter and pulse until it resembles coarse meal.

Pour the egg yolk over the ingredients and pulse until the dough forms clumps and curds. Stop before the dough comes together in a ball.

Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan.

With a fork prick the dough all over.

Slide the pan with the sheet into the oven and bake for 15-20 minutes, until it takes on just a little color around the edges.

Transfer the pan to a rack and let cool to room temperature before filling.

To make the filling line a baking sheet with parchment paper or a silicone mat.

Put the sugar and water in a thick-bottomed saucepan and cook over medium-high heat, stirring, until the sugar dissolves.

Keep the heat fairly high and continue to cook until it just starts to color.

Add the peanuts and, with a long spoon, immediately start stirring to coat the peanuts.

The peanuts will turn white. Keep stirring until the sugar turns back into caramel and the nuts are coated with a nice deep amber caramel.

Remove the pan from the heat and spread the nuts out onto the prepared baking sheet. Let cool to room temperature.

When the nuts are cool enough break them into pieces, making the nuts as loose as possible.

Stir 3/4 of the peanuts into the dulce de leche and spread this mixture over the crust.

Chop the rest of the peanuts finely.

To make the topping melt the chocolate in a heatproof bowl over a pan of barely simmering water.

Remove the chocolate from the heat and gently stir in the butter, until the butter is completely blended into the chocolate.

Pour the chocolate over the dulce de leche. Smooth the top and sprinkle the finely chopped peanuts over it.

Put the pan into a refrigerator for 20 minutes. If you'd like to serve them cool, keep them refrigerated for at least 3 hours.

Cut into 16 squares.

Source: Slightly adapted from Baking, from my home to yours, by Dorie Greenspan