these shortbread cookies, and I've been trying to find other recipes to use it up. I've had my eye on this one for a while, so I decided to finally try it out.
These are perfect with a cup of tea in the afternoon. Or for breakfast, because ya know... it's tea. Kind of.
1/2 cup granulated sugar
1/4 teaspoon dried lavender flowers (safe for culinary use)
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup self-rising flour
2 tablespoons milk
1 1/2 cups confectioners' sugar, sifted
1 egg white
lilac food coloring
dried or fresh lavender, for decorating
Preheat the oven to 350 degrees F, then line a 12-cup muffin pan with paper liners.
Put the sugar and lavender flowers in a food processor and process briefly to combine. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.
Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold in. Stir in the milk, then spoon the mixture into the muffin cups. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing. Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender (or a few bits of dried lavender). Let icing set before serving.
-makes 12 cupcakes
Monday, August 26, 2013
Sunday, August 25, 2013
Tuesdays with Dorie. It can be annoying at times, often having other people choose what I should bake this week, but ultimately I find that it makes me try new techniques and recipes that I wouldn't have attempted otherwise. So, while I try to catch up, here's an old recipe I missed a few months back!
Baking with Julia, or here.
Baking with Julia, or here.
Friday, August 23, 2013
A moist almond cake, slightly crunchy from the almonds ground at home (don't skip this step), is studded with sweet, ripe figs sprinkled with sugar right before baking. The figs and sugar become almost jam-like, and this cake is just as delicious as it is lovely to look at.
So maybe I can't live in Paris. But I know that I can bring some of its great qualities into my own life, with the help of some sugar and maybe a lot of butter.
Fig and Almond Cake
(from The New York Times)
4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched)
1/4 cup sugar, plus 2 tablespoons for sprinkling (I used sparkling sugar for sprinkling)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
12 to 14 ripe figs
Heat oven to 375 degrees F. Butter a 9" fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
Thursday, August 22, 2013
I just got home from 3 and a half wonderful days in Paris. I was so busy trying to pack in a million different things into those days that I didn't have any time to post, but here are just a few of the sweet moments from the trip.
Our first view from the bridge near the apartment
Pastries at Angelina
Pastries and super rich hot chocolate at Carette...
We spent a lot of time doing my little pastry tour, as you can see- I wanted to try as many of the famous bakeries and treats as possible! We also did a bit of sight-seeing, and a lot of walking - we basically walked all day, every day. I still can't believe how much we squeezed into a long weekend. We also took an afternoon to look at Le Cordon Bleu Paris, which was impressive and is definitely being looked at seriously by my parents and I... But more on that later. :)
Monday, August 12, 2013
Today was such a fun day, starting with my very first German pretzel (which, incidentally, came from a subway station, but was delicious anyway).
Tomorrow, get ready for castles! (Because ya know, I'm obviously a German princess. Except for not. But I can pretend.)
Thursday, August 1, 2013
My Brazilian family members are a tricky crowd to cook for. I guess any family has its picky eaters, those who stick to essentially the same three meals every day and are uncomfortable going outside of those lines – but my family seems to have quite a large number of them. The week after my sweet 16, we had at least 15 people coming over to our house for dinner every night, often more, and I was generally in charge of dessert. I stuck to something that could be baked in one pan and required little assembly – my biggest success was this Nutella cake. One night, I decided to make a cheesecake, per request of my cousin.
Oh boy, I should not have told Brazilians that that was what I was making. I immediately got wrinkled noses and reactions like, “Really? Cheese in a cake? I’m gonna go get some ice cream…”
Nevertheless, I powered on. I made a classic New York cheesecake batter, mixing melted bittersweet chocolate into a portion of it and swirling that in with the plain batter. To keep with the chocolate-vanilla theme, I left behind the traditional graham cracker crust and instead used crushed (gluten-free) chocolate chip cookies. The result? A creamy, melt-in-your-mouth, insanely delicious double-flavored cheesecake. Even better when served with homemade chocolate sauce! All of my relatives except for one absolutely loved it. I think I’ll call that one a win and move on.
Chocolate Swirled Cheesecake
(adapted from Baking: From My Home to Yours)
1 3/4 cups crunchy chocolate chip cookie crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two
4 oz bittersweet chocolate, melted and cooled
Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.
Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.
Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
Reduce the oven temperature to 325°F.
Put a kettle of water on to boil.
Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
Put the foil-wrapped springform pan in the roaster pan.
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and separate about a third of the batter. Stir the bittersweet chocolate into this smaller portion of the batter.
Scrape the vanilla batter into the springform pan. Dollop the chocolate batter over the top and swirl the two together with a thin knife or skewer. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, preferably overnight.