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Showing posts from 2017

Brownies

I finally found the perfect square cake pan I was looking for. It didn't stop me from making brownies before, but it was a perfect opportunity to give my new pan its first spin. These brownies came out rich and fudgy, with a strong cocoa flavor enhanced by the saltiness of the macadamia nuts.
Makes 16 servings.






INGREDIENTS ½ cup unsalted butter, melted (110 grams)
1 tablespoon vegetable oil (I used olive oil)
1 cup white sugar
2 large eggs
2 teaspoons vanilla extract
½ cup all purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup dark chocolate chips (52% cocoa at least)
½ cup coarsely chopped nuts - optional (I used macadamia nuts)


Preheat oven to 175°C | 350°F.
Lightly grease an 8 or 9-inch square baking pan with cooking oil spray or butter.
Line bottom with baking paper and set aside.
Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (about 1 minute).
Add flour, cocoa powde…

Buttermilk Cake with Fresh Strawberries and Almond Crust

It's strawberry season, and it was time to try and make something new with this most delicious fruit. We found this recipe on a blog aptly named The hungry dog, and decided to share it here. The cake came out incredibly moist, with a nice layer of crunchy almond slices on top. I might adapt this recipe and try it with a different combination of fruits and nuts.

CAKE

1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
4 oz. unsalted butter, at room temperature (I used 110 g.)
1 cup granulated sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
3/4 cup well-shaken buttermilk
1 cup strawberries,  trimmed and either halved or quartered


ALMOND TOPPING
2 T. unsalted butter, melted
1T. all-purpose flour
1 T. heavy cream (half and half worked fine)
1/2 c. granulated sugar
1/2 c. natural or blanched sliced almonds


Preheat oven to 350 degrees (170°C).
Butter a 9-inch springform pan. Line the bottom with par…

Do-Nothing Cake

My partner found this recipe on a blog. So easy to make it is literally like doing nothing. I tweaked the original recipe a little because it seemed a bit too sweet to my taste. The result was just amazing: a cake incredibly moist with just the right amount of frosting on top. My frosting came out browner than the original recipe because I used light brown sugar instead of white sugar. 


CAKE 2cupsall-purpose flour 2tspbaking soda 1 and 1/2 cupssugar 2eggs 1/2tspvanilla extract 2 1/2cups(20 oz) crushed pineapple, undrained FROSTING 1stick butter,113 g 3/4cupevaporated milk 1cupsugar 1cupchopped nuts 1cupcoconutshredded
Mix all cake ingredients with a spoon. Pour into oiled 9x13 inch (23x33 cm) pan and bake in 350 F (175 C) oven for 30 - 40 minutes or until center of the cake is done. Cook butter, evaporated milk and sugar until thickened, about 5 minutes, stirring often. Add nuts and coconut.  While cake is still hot, poke it with a skewer to help frosting soak into cake. Immediately pour frosting…

Lemon Cheesecake Mousse

Here in Menton, la FĂȘte du Citron (Lemon Festival) is almost upon us. This year's theme is Broadway Musicals. A couple of years ago, the citrus structures were inspired by a famous Jules Verne novel, Les tribulations d'un Chinois en Chine (Tribulations of a Chinaman in China).


And when life gives you lemons, you make... lemon desserts! My partner found this amazing lemon mousse recipe online, which I tweaked slightly to match the ingredients I find here. The original recipe can be found here: http://www.cookingclassy.com/lemon-cheesecake-mousse/
For my version of it (less sweet, but same silky smooth texture), keep reading.



LEMON CHEESECAKE MOUSSE
Yields 6 to 10 servings.

CRUST
1 cup crushed Speculoos cookies (brown sugar cinnamon cookies)
1/2 teaspoon salt
3 tablespoon (42g) butter, melted

MOUSSE 
2 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon water
3 sheets unflavored gelatin (or 1 and 1/2 teaspoons powder gelatin)
1 cup (250ml) heavy cream
1/2 cup confectioner's sugar
Yellow foo…