will definetly put a big smile on my face!via Paris Atelier
Monday, November 30, 2009
I'm inspired by ..
beautiful paintings by french painter Jean Beraud , capturing the Parisian society and glamour of Paris in the old days..
via Paris Atelier
Rose Marshmallow
Marshmallows
adapted from Gourmet, December 1998 via Epicurious.com - via tracy's culinary adventures
Approx. 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla
1 teaspoon rose essence
Spray bottom and sides of a 13 x 9 x 2 metal baking pan with nonstick cooking spray and dust bottom and sides with some of the confectioners’ sugar.
In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
Meanwhile, in a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy thermometer registers 240 F, about 12 minutes. Remove the saucepan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
Using stand mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes. Meanwhile, in a separate medium bowl with cleaned beaters, beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites ,vanilla and rose essence into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. (You'll want to work fairly quickly getting the mixture into the baking pan because it starts to set almost immediately.)
Chill marshmallow (room temperature worked fine for me), uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (I sprayed my pizza cutter with nonstick cooking spray and used that.)
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (I sprayed my pizza cutter with nonstick cooking spray and used that.)
Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
The marshmallows will keep for 1 week when stored in an airtight container at room temperature
photos by madame sucre
Sunday, November 29, 2009
Saturday, November 28, 2009
Adorable Cake Buffet
Cutting the cake is fun for the two of you, but having an interactive dessert station at your reception lets your guests share in the sugary celebration. And pulling it off is easy: Select your favorite treat and set aside a special table for all the fixings. After the main meal, have the ingredients arranged in the order they’ll be used. Then encourage your friends and family to dig in and design their own desserts ..
Mini Pumpkin Spice Bundt Cakes
Mini Pumpkin Spice Bundt Cakes
adapted from First look then Cook
Ingredients
For cakes
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
Special equipment: mini bundt pan
Preparation
Make cake:Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cakes comes out clean, 15 minutes.
Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
Make icing:While cake is cooling, whisk together buttermilk cinnamon and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
- Cooks’ note: Cake can be made 3 days ahead and kept in an airtight container at room temperature.
photos by madame sucre
Friday, November 27, 2009
Martha's Good Things..
Drying Decanters
The insides of glass decanters can be a challenge to dry. You can't air-dry them; the water only condenses and becomes trapped, eventually discoloring the glass. And only a genie could fit through their narrow openings to dry them with a towel. Try this: Tightly roll a paper towel, and insert it three-fourths of the way into the bottle; it will absorb the moisture.
Thursday, November 26, 2009
Pisatchio N' Roses
Pistachio n' Roses Cupcakes
adapted from Evan's Kitchen Ramblings
ingredients (makes 24) :
1.5 cups self raising flour
1 cup plain flour
1/4 cup ground pistachio
250g butter, softened
2 cups sugar (i only used 1.5 cups)
4 eggs
1/2 cup milk
60ml rose syrup water (2 parts water to 1 part syrup)
1 tsp rosewater essence
2 cups sugar (i only used 1.5 cups)
4 eggs
1/2 cup milk
60ml rose syrup water (2 parts water to 1 part syrup)
1 tsp rosewater essence
directions :
1. combine flours and ground almonds in a bowl. in another bowl, beat butter & sugar until light and fluffy, then add in eggs one at a time and whisk until combined.
2. add in flours in 3 additions, alternating between milk and rose syrup water. do not overmix. fold in batter until just combined.
3. spoon mixture into cupcake liners, (total height should come up to 3/4 of liner).
4. bake in preheated oven of 170C for 20 mins or until skewer inserted comes out clean.
* for the cream cheese frosting, i combined cream cheese, butter, & sifted icing sugar according to taste. added some pistachio on top .
Wednesday, November 25, 2009
Tuesday, November 24, 2009
Monday, November 23, 2009
CHOCOLATE MERINGUE STRAWBERRY CREAM
CHOCOLATE MERINGUE STRAWBERRY CREAM SLICE
adapted from Passionate about Baking
Ingredients:
100gms butter
250gms Castor sugar, divide into 2
2 eggs, separated
1 tsp vanilla extract (optional)
75gms plain flour
2 tsps baking powder (yes it is 2)
pinch of salt
2 1/2 tbsps cocoa
90ml milk
100gms flaked almonds
200ml light cream
3-4 tbsps powdered sugar
250gms strawberries chopped
Grease & line a round tin. I baked 2 cake slices instead of slicing 1 chocolate cake into two halves.
Sift flour, baking powder, salt & cocoa together & keep aside.
Beat the butter & 1/2 cup sugar till light & fluffy. Add egg yolks & vanilla extract & beat again.
Add the flour mix to the above with the milk & stir together well. Spread out thinly in prepared pan.
With clean beaters, beat the whites till stiff. Gradually add the other 1/2 cup sugar & whisk till blended in. Spread on top of the chocolate mixture, sprinkle with slivered almonds, & bake for 20 minutes. Allow to cool completely in pan.
Sift flour, baking powder, salt & cocoa together & keep aside.
Beat the butter & 1/2 cup sugar till light & fluffy. Add egg yolks & vanilla extract & beat again.
Add the flour mix to the above with the milk & stir together well. Spread out thinly in prepared pan.
With clean beaters, beat the whites till stiff. Gradually add the other 1/2 cup sugar & whisk till blended in. Spread on top of the chocolate mixture, sprinkle with slivered almonds, & bake for 20 minutes. Allow to cool completely in pan.
Handle with care, GENTLY, as it is fragile. Turn out very carefully onto a wire rack, & peel off paper.
Slide one half onto a serving platter, chocolate side up.
Whip the cream with sugar till firm & holds peaks. Spread the cake with whipped cream & chopped strawberries. Top with another cake slice ( make another cake mix and follow same procedure above) . Garnish with whipped cream, halved strawberries & sprigs of mint. (or melt dark chocolate in a baggie, & drizzle in zig-zags over the top, as in the original recipe).
Chill until served.
Whip the cream with sugar till firm & holds peaks. Spread the cake with whipped cream & chopped strawberries. Top with another cake slice ( make another cake mix and follow same procedure above) . Garnish with whipped cream, halved strawberries & sprigs of mint. (or melt dark chocolate in a baggie, & drizzle in zig-zags over the top, as in the original recipe).
Chill until served.
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