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Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, June 28, 2013
Sunday, June 16, 2013
German Chocolate Cake Truffles
This post has been moved to tiramipursuit's new website. Find it here.
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Sunday, June 9, 2013
Day 3: Progress from passion
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Sunday, October 14, 2012
Gluten-Free Muffins and a Natural Phenomenon
This summer, my family and I witnessed thousands of migrating Vaux swifts flying into a chimney in Healdsburg for the night. The sight was truly spectacular and I was gratified that the gluten-free birdwatching treat I brought along went over very well with the whole family! Unfortunately the pictures of my siblings together were hit-and-miss (it's hard to coordinate 4 kids all smiling at once!) but this little guy had some sweet pictures that were too cute not to include in this post!
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| Birdwatching is better with a sweet treat. |
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| The birds began to form a funnel in the sky, in front of a gorgeous sunset. |
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| The sheer numbers were astounding. |
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| The thousands of swifts all bedded down for the night in this small chimney. |
Gluten-Free Cardamom Apple Muffins~ makes 12 muffins
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 apple, peeled and diced
1 tsp cinnamon
1 tsp cardamom
1 egg
1 tsp salt
1 tsp baking soda
1/2 cup almond milk (any kind of milk will do)
1/2 cup sorghum flour
1 cup brown rice flour
Preheat the oven to 350F. Prepare a muffin tin with cupcake papers and spray the edges of the pan lightly with oil to prevent any "muffin tops" from sticking. In a medium mixing bowl, cream the butter and sugars. Add the vanilla, apple, spices and egg and mix. In another bowl, mix together the remaining dry ingredients and add them to the wet mixture. Fill the muffin cups about 2/3-3/4 of the way full and bake for about 15-20 minutes or until baked through. The tops may be quite dark, but keep checking with a skewer or cake tester before removing them. Serve warm.
Friday, October 12, 2012
Sunday, April 22, 2012
Oranges in Blossom Syrup
I have a presentation in French class tomorrow morning. My group is doing a 35 minute presentation about Morocco in French. Since I'll be talking about music, fashion and food, I offered to do a Moroccan recipe. Another girl in my group will be making an orangey cake, so I opted to make these oranges in blossom syrup to add to our sweet Moroccan breakfast.
I got the recipe from this gorgeous book that I bought a while back. It's called "Made in Morocco" by Julie Le Clerc, who I have since realized is a prolific food writer. The book not only has great recipes, but facts about different towns and regions and the foods and spices that each region is famous for. I increased the recipe slightly for my presentation and for future use since I have a large family!
I got the cute spoon in the picture a month ago at a cute shop in Berkeley, called Maison d'Etre.
Orange flower water often tastes very strong and perfume-y, but this delicate syrup only heightens the floral notes in the oranges.
Oranges in Blossom Syrup
3/4 cup sugar
3/4 cup honey
1 1/2 tsp ground cinnamon
1 Tbs orange flower water
1 1/2 cups cold water
6 oranges, peeled and sliced
Place the sugar, honey, water, cinnamon and blossom water in a saucepan and bring to a boil, stirring until the sugar dissolves. Simmer gently until reduced by half.
Place the orange slices in a bowl and pour over the hot syrup. Set aside to cool and infuse the oranges with flavor.
I got the recipe from this gorgeous book that I bought a while back. It's called "Made in Morocco" by Julie Le Clerc, who I have since realized is a prolific food writer. The book not only has great recipes, but facts about different towns and regions and the foods and spices that each region is famous for. I increased the recipe slightly for my presentation and for future use since I have a large family!
I got the cute spoon in the picture a month ago at a cute shop in Berkeley, called Maison d'Etre.
Orange flower water often tastes very strong and perfume-y, but this delicate syrup only heightens the floral notes in the oranges.
Oranges in Blossom Syrup
3/4 cup sugar
3/4 cup honey
1 1/2 tsp ground cinnamon
1 Tbs orange flower water
1 1/2 cups cold water
6 oranges, peeled and sliced
Place the sugar, honey, water, cinnamon and blossom water in a saucepan and bring to a boil, stirring until the sugar dissolves. Simmer gently until reduced by half.
Place the orange slices in a bowl and pour over the hot syrup. Set aside to cool and infuse the oranges with flavor.
Monday, April 9, 2012
Strawberry-Rose Tart
This post has been moved to tiramipursuit's new site. Find it here.http://wp.me/p3HCAa-cj
Wednesday, February 22, 2012
Chocolat Movie Night!
Hi everyone!
This week, my baking club is going to have a movie night and we're watching "Chocolat"! Before the film starts, we'll be making a number of delicious chocolate recipes from the movie, so check in later this week if you're a fan of the film or of chocolate!
<3 Lauren
This week, my baking club is going to have a movie night and we're watching "Chocolat"! Before the film starts, we'll be making a number of delicious chocolate recipes from the movie, so check in later this week if you're a fan of the film or of chocolate!
<3 Lauren
Thursday, December 22, 2011
Rainbow Sparkle Cookies
Amani and I just made these rainbow sparkle cookies for him to take to his little preschool tomorrow!
The recipe is from the Family Fun cookbook, which you can find in my books section! It has a lot of great, simple recipes.
I let Amani help me make them and (with washed hands), he rolled the balls of dough in the sprinkles and violently pounded them down onto the cookie sheet. It was very cute (:
Rainbow Sparkle Cookies
1 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1 tsp cream of tartar
Rainbow sprinkles
Whip the butter until fluffy, then cream with sugar. Add the egg and incorporate. Add vanilla. Mix the dry ingredients in a separate bowl and add to the wet ingredients in thirds, mixing inbetween.
Let chill for about 30-45 minutes. You could do longer, but we did fine just letting it cool and solidify a bit. Remove from fridge and roll into balls a little larger than gumballs. Pour the sprinkles into a bowl and roll each ball in them. Pat each ball onto a greased cookie sheet and bake for 15 minutes at 350F. They won't really get golden, but they will not be doughy.
Voila! Enjoy with a friend ( : Happy Holidays!
The recipe is from the Family Fun cookbook, which you can find in my books section! It has a lot of great, simple recipes.
I let Amani help me make them and (with washed hands), he rolled the balls of dough in the sprinkles and violently pounded them down onto the cookie sheet. It was very cute (:
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| I know he looks a little evil, but he would only stay still for a split second, it's the only one I got that's not 100% blurry! He's still kind of in motion though. But I had to get a picture of my chef! |
Rainbow Sparkle Cookies
1 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1 tsp cream of tartar
Rainbow sprinkles
Whip the butter until fluffy, then cream with sugar. Add the egg and incorporate. Add vanilla. Mix the dry ingredients in a separate bowl and add to the wet ingredients in thirds, mixing inbetween.
Let chill for about 30-45 minutes. You could do longer, but we did fine just letting it cool and solidify a bit. Remove from fridge and roll into balls a little larger than gumballs. Pour the sprinkles into a bowl and roll each ball in them. Pat each ball onto a greased cookie sheet and bake for 15 minutes at 350F. They won't really get golden, but they will not be doughy.
Voila! Enjoy with a friend ( : Happy Holidays!
Wednesday, December 14, 2011
Confetti Cupcakes with Chocolate Chip Buttercream
Today was my 20th birthday and I made cupcakes for my family and friends! I am so glad to be posting again, I have been so busy with finals and transfer stuff the past couple weeks!
I love confetti cake, so I tried mixing sprinkles into my favorite yellow cake recipe and it turned out great!
I topped them with this frosting that tastes just like a candy bar (:
Enjoy! <3
Chocolate Chip Frosting
1 1/2 cups semi-sweet or milk chocolate chips
1 cup room temperature, softened butter
1 cup powdered sugar
Melt the chips by microwaving them in a bowl for 30 seconds at a time and stirring frequently. Stop heating when they are mostly melted and then stir until the chocolate is smooth. Let cool slightly while you whip butter in a medium-sized bowl. Add the chocolate and continue to whip, then add the powdered sugar and whip until smooth and fluffy.
Find the yellow cake recipe here and just add 1/8-1/4 of sprinkles, depending how colorful you want them (:
Bon appetit!
I love confetti cake, so I tried mixing sprinkles into my favorite yellow cake recipe and it turned out great!
I topped them with this frosting that tastes just like a candy bar (:
Enjoy! <3
Chocolate Chip Frosting
1 1/2 cups semi-sweet or milk chocolate chips
1 cup room temperature, softened butter
1 cup powdered sugar
Melt the chips by microwaving them in a bowl for 30 seconds at a time and stirring frequently. Stop heating when they are mostly melted and then stir until the chocolate is smooth. Let cool slightly while you whip butter in a medium-sized bowl. Add the chocolate and continue to whip, then add the powdered sugar and whip until smooth and fluffy.
Find the yellow cake recipe here and just add 1/8-1/4 of sprinkles, depending how colorful you want them (:
Bon appetit!
Tuesday, November 29, 2011
Friday, November 25, 2011
Thursday, November 24, 2011
Thimble Gingerbread Spice Meringues
These little treats gave me a lot of trouble, it took me a few tries to get them right, but I learned a lot about meringues! Here's a great link for any questions you might have, even though this site seems to be intended for meringue pie topping.
I learned to add 1/4 cup of sugar per egg white, to add the sugar one tablespoon at a time and to bake the meringues for a long time at a low temperature to get them to dry out properly.
Thimble Gingerbread Spice Meringues
2 room-temperature egg whites
1 tsp cream of tartar
1/2 cup granulated sugar
1 heaping tsp ground ginger
1 tsp ground cardamom
1 tsp ground cinnamon
A small ziploc bag
Preheat your oven to 200F.
Prepare two cookie sheets by buttering and covering with parchment. Any loose ends may fold over your meringues in the oven and damage them. Thoroughly clean and dry your egg beaters, a spatula and a glass or metal bowl. Any fat or grease will break down your meringues.
Start whipping the whites in the bowl until foamy and bubbly. Sprinkle the cream of tartar and continue to blend until you have reached the soft peak stage. Start adding the sugar one tablespoon at a time. Add the spices with the last few tablespoons of sugar. Whip until you have stiff peaks.
Carefully scrape the meringue into the ziploc. Seal the bag and cut a small hole in the corner. Pipe small, thimble-sized meringues onto the parchment. You don't need to leave much space between them because they don't expand much, so you can really fit a lot on each sheet.
Bake for at least one hour. You can check on them periodically, but don't jostle them. They are ready when they feel like they have a kind of firm skin on them. If you want to test them for doneness, you can pull one off of the pan and it should instantly cool and become crispy. The edges and tips may also be a light golden brown. Be careful not to burn them or take them out too early! Take them out and let them cool. They should cool quickly and it will become clear almost at once if they dried enough, because they will be crisp and hard. I realized from my failed batches that the smaller they are, the quicker they dry so these thimble-sized meringues should be an easy first experience with meringues. I know they were much easier for me!
Enjoy! <3
I learned to add 1/4 cup of sugar per egg white, to add the sugar one tablespoon at a time and to bake the meringues for a long time at a low temperature to get them to dry out properly.
Thimble Gingerbread Spice Meringues
2 room-temperature egg whites
1 tsp cream of tartar
1/2 cup granulated sugar
1 heaping tsp ground ginger
1 tsp ground cardamom
1 tsp ground cinnamon
A small ziploc bag
Preheat your oven to 200F.
Prepare two cookie sheets by buttering and covering with parchment. Any loose ends may fold over your meringues in the oven and damage them. Thoroughly clean and dry your egg beaters, a spatula and a glass or metal bowl. Any fat or grease will break down your meringues.
Start whipping the whites in the bowl until foamy and bubbly. Sprinkle the cream of tartar and continue to blend until you have reached the soft peak stage. Start adding the sugar one tablespoon at a time. Add the spices with the last few tablespoons of sugar. Whip until you have stiff peaks.
Carefully scrape the meringue into the ziploc. Seal the bag and cut a small hole in the corner. Pipe small, thimble-sized meringues onto the parchment. You don't need to leave much space between them because they don't expand much, so you can really fit a lot on each sheet.
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| You can fit a lot of meringues on each pan! |
Enjoy! <3
Tuesday, November 22, 2011
Chocolate Peppermint Whoopie Pies
Today is my dad's birthday in addition to my sister's. Last year, I asked him what his favorite dessert was and he told me when he was a kid, he had these whoopie pies with crushed peppermint candies in them and that those were his favorite. I tried making them and experimented with different mints. I tried those soft, butter mints because I thought regular mints would be to crunchy, but he didn't like them as much. He said they're best with the crunchy kind. I also learned that when these mints sit on liquid, for example mixed with marshmallow whoopie pie filling, they tend to "melt" and become sticky. So, if you plan to add peppermints, which I highly recommend, don't stir them into the filling or roll the pies in them until right before serving them.
My mom and sister got me the cutest whoopie pie book last Christmas by Sarah Billingsley and Amy Treadwell called "Whoopie Pies: Dozens of Mix'em, Match'em, Eat'em Up Recipes". They have both sweet and savory recipes for the cakes and fillings that make it easy to mix and match flavors, not to mention great tips to have them come out perfectly every time. I'll add this fun little book to my books list for your convenience.
If you are a vegetarian, you are probably thinking "Marshmallows? Wait a second..." If you're not, you should know that marshmallows usually have gelatin in them and are therefore not vegetarian. However, much to my delight, marshmallow fluff does not contain gelatin, so you can enjoy these little sandwich cakes to you're heart's content.
Classic Whoopie Pies
Cakes:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 tbs unsalted butter at room temperature
4 tbs vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 cup milk
Position a rack in the center of the oven and preheat it to 375F. Line two baking sheets with parchment paper.
Sift together the flour, cocoa powder,baking soda and salt. In a bowl (either with a mixer with the paddle attachment or with a hand-held mixer), beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
Add half the flour and half the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour and milk and beat until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart (they really do spread and puff up). Bake one sheet at a time for ten minutes each, or until the pies spring back when pressed gently. Remove from oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
Makes about 48, 2" cakes.
Filling:
1 1/2 cups Marshmallow Fluff
1 1/4 cups vegetable shortening
1 cup confectioner's (powdered) sugar
1 tbs vanilla extract
In the work bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the marshmallow fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioner's sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about three minutes more.
To assemble: You can pipe the filling between the cakes if you want or spoon it on. This is the stage where I add the crushed peppermint candies. I also like to break a few mints more finely and roll the edges of the whoopie pies in it when they are filled. This makes them very sparkly and glamorous (:
Happy birthday, Dad! <3
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| I love the contrast of the bright whites and red, I thought it was really stunning. |
My mom and sister got me the cutest whoopie pie book last Christmas by Sarah Billingsley and Amy Treadwell called "Whoopie Pies: Dozens of Mix'em, Match'em, Eat'em Up Recipes". They have both sweet and savory recipes for the cakes and fillings that make it easy to mix and match flavors, not to mention great tips to have them come out perfectly every time. I'll add this fun little book to my books list for your convenience.
If you are a vegetarian, you are probably thinking "Marshmallows? Wait a second..." If you're not, you should know that marshmallows usually have gelatin in them and are therefore not vegetarian. However, much to my delight, marshmallow fluff does not contain gelatin, so you can enjoy these little sandwich cakes to you're heart's content.
Classic Whoopie Pies
Cakes:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 tbs unsalted butter at room temperature
4 tbs vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 cup milk
Position a rack in the center of the oven and preheat it to 375F. Line two baking sheets with parchment paper.
Sift together the flour, cocoa powder,baking soda and salt. In a bowl (either with a mixer with the paddle attachment or with a hand-held mixer), beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
Add half the flour and half the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour and milk and beat until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart (they really do spread and puff up). Bake one sheet at a time for ten minutes each, or until the pies spring back when pressed gently. Remove from oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
Makes about 48, 2" cakes.
Filling:
1 1/2 cups Marshmallow Fluff
1 1/4 cups vegetable shortening
1 cup confectioner's (powdered) sugar
1 tbs vanilla extract
In the work bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the marshmallow fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioner's sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about three minutes more.
To assemble: You can pipe the filling between the cakes if you want or spoon it on. This is the stage where I add the crushed peppermint candies. I also like to break a few mints more finely and roll the edges of the whoopie pies in it when they are filled. This makes them very sparkly and glamorous (:
Happy birthday, Dad! <3
Thursday, November 17, 2011
Wednesday, November 16, 2011
Tuesday, November 15, 2011
Sunday, November 13, 2011
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