» dessert

Part 2, you might wondered? What is there to follow up on after Tina’s post of the Magic Rose Custard Cake. Well, it started a few months back with an order of new cookbooks. I think I’ve mentioned here before that I tend to be a little behind the times on the newest releases, but only because I’m still cooking through something else! But amongst this particular batch was the amazing book by Aran Goyoaga, of the inspirational food blog Cannelle et vanille. There is a lot I could say about this book and how Aran’s way of gluten free cooking has influenced my kitchen over the past few months. But I am going to cut that story short for now and just tell you that now I have a better selection of flours in my cupboard. And there is nothing dull about variety…

Baking with a new range of flours has been a quite a process for me. While I typically charge headlong into most any new recipe, now I take a step back and wonder if I could make this same dish with different flours. Baking without gluten is a whole new learning curve, blending flavors and textures of various flours to achieve new results. It has added a new level of experimentation to my cooking and a great appreciation of my kitchen scale. So when Tina shared the Magic Custard Cake recipe that appeared on White On Rice Couple’s blog, you can probably guess what I was thinking.

Some careful consideration was given to the recipe before I made my tweaks. First off, this custardy cake has no intention of being a mile-high event. The comfort of this cake is its crepe-y texture, topped with a silky layer of custard and dusted with a snowy finish of powdered sugar. And since ensuring the batter would rise didn’t seem to be an issue, I was off to improvise. Rice flour, coconut flour—what was it going to be?

My first attempt was the chocolate version and it was delicious, so I decided to keep playing with flours and flavors. As you can see, the magic in this cake is the seperation of the three layers of cake, right in the pan while it bakes. A few cakes were made and I may have shared pieces with anyone who would come over with their own plate! What I finally settled on was the coconut custard cake. The slightest hint of coconut flavor in the cake creates a delicious note for me. And while I haven’t tried to make this cake with regular wheat flour, I would wager that most anyone who tastes this cake won’t even miss the wheat flour.

Magic custard cake with coconut
Adapted from White On Rice Couple

½ cup unsalted butter
2 cups milk
4 eggs, separated
1/8 teaspoon white vinegar
1 ¼ cups (150 g) confectioner’s sugar
Though the cialis tadalafil canada helps to prevent the cGMP which will be reserved for longer duration. This may occur if generic vs viagra you are taking any other medication or have heart or liver or kidney problem. But all the order viagra online pharma-bi.com idea that you are bearing is absolutely not right. Feel Free Contact Us : / Erectile dysfunction was and will always be like an elephant in the room. cipla viagra india 1 tablespoon water
½ teaspoon coconut flavoring
1 cup (115 g) super fine brown rice flour
1 teaspoon vanilla extract
Generous pinch of salt

Extra confectioner’s sugar for dusting

Preheat oven to 325°F. Line an 8″x8″ baking pan with parchment paper, leaving a little paper to hang over the edge of the pan.

Gently warm the milk until just warm and set aside. Melt the butter and let it cool a little.

In a medium mixing bowl, beat egg whites until they form stiff peaks, adding the vinegar at the halfway point. Set the egg whites aside.

In a second bowl, beat the egg yolks and confectioner’s sugar until the mixture is a pale yellow. Add the melted butter, water and coconut flavoring and continue to mix until well incorporated.

Mix in the flour and salt. Slowly add milk and vanilla extract; continue mixing until the batter is smooth. Divide the egg whites into thirds and fold in one portion at a time, gently mixing until all of the egg whites are folded in and there are no large clumps of egg white in the mixture.

Pour the batter into the prepared baking pan and bake until the top of the cake is golden, about 50 to 60 minutes. The cake will still jiggle a bit at this point. Allow to fully cool in the pan, maybe even in the fridge, if you are a bit anxious. Once cool, carefully lift out the parchment paper and cake, cut into squares and dust with confectioner’s sugar just before serving.

One thing is certain, I like eggy dishes. Savory, sweet, breakfast or dessert, I love them all. There is nothing like a cherry clafouti, a flan, popovers and Dutch babies. Love them. Last week while perusing through some of my usual food blogs in search of dinner ideas, I encountered White on Rice Couple’s Magic Custard Cake. A custard cake is my dream, the soft custard middle, a thin cake layer, awwwwww.

It took me all of about 5 minutes to decide that I was going to make this magic custard cake, and I was going to make it as soon as the last bite of dinner was down.

I have made the cake a few times now. Yes, a few times in the last week. Here are a few tips to keep in mind. Temperature is important, make sure that your butter and milk are not too hot. Adding a splash of vinegar to the egg whites will help them hold their shape and leave you with a fluffier cake layer. Finally when you are folding the white into the batter, you want to achieve a fairly even consistency. Under mixing the whites will give you a two layer cake without the soft custardy centre and over mixing with give you a very thin cake layer.

Magic Rose Custard Cake
Adapted from White on Rice Couple

Ingredients
1/2 cup unsalted butter
2 cups milk
4 eggs, separated
Skin care and beauty treatments available under Ayurveda make use of the order cheap viagra proven herbs of nature that offer proven enhancements in sexual health and stamina. In essence, the damaged, aging, or dying tissue is generic viagra australia rescued by stem cells. Indeed, cialis prices it should be consumed at the rapid rate by the men community in the society. The side effects include urinary retention, mild Type 1 incontinence (which usually self resolves within a few years this medicine has took a huge place in the heart of viagra cheap pills the people. 1/8 teaspoon vinegar
1 1/4 cups confectioner’s sugar
1 tablespoon water
1 cup flour
1 teaspoon vanilla extract
1 1/2 teaspoon food-grade pure rose extract (not rose water);
extra confectioner’s sugar for dusting

Preparation
Pre-warm your oven to 325°F. Butter a 8″x8″ baking pan.

Warm the milk to about lukewarm and set aside. Then melt the butter and let it cool down a little. In a medium size mixing bowl beat egg whites to a stiff peak, adding the vinegar at the halfway point. Set the eggs aside.

In a second mixing bowl mix together the egg yolks and sugar until the mixture is a pale yellow. Continue mixing while adding the melted butter and the tablespoon of water. Mix until incorporated.

Beat in the flour, once smooth slowly add the milk, vanilla and rose extract, continue mixing until the batter is smooth. Divide the egg whites into thirds and fold in one portion at a time until all of the eggs are folded in.

Pour the batter into the baking pan and bake until the top of the cake is golden, about 45-60 minutes. Allow to fully cool, dust with confectioner’s sugar and cut into squares.

Is tea the new coffee? I stumbled upon this question in an article or some such business earlier this week. My immediate reaction was, “Yes! Tea is totally the new coffee.” But upon reflection I realized “no”, both hold such distinctly different roles in my daily routine that I couldn’t do with only one or the other. Coffee is peppy, social and bright, it is the drink that drags me out of bed in the morning and shoves me out the front door. Tea is a whole other story. It is cozy, relaxing and lulls me into bed at the end of the day. Simply put, coffee is an extrovert and tea is an introvert. And life wouldn’t have any balance without both.

I’ll admit it, I have a nightly tea tradition. The tradition varies a little, sometimes I have a cookie with my tea and if I’m really, really lucky, I get to have a Tim Tam. But most often I just have tea. Vanilla SleepyTime is the tea du jour. If I happen to have a Tim Tam on hand, the Tim Tam slam is the only way to go. Are you are sitting in front of your computer thinking “what the heck is a Tim Tam slam?” this guy will show you how it is done and if you don’t believe him Jennifer Love Hewitt will show you too. It is legit.

Sadly, I’m currently out of Tim Tams and my evening tea has been cookie-less for quite sometime now. As I was digesting the whole tea vs. coffee thing, I was inspired to do a little baking, and my inspiration point was a certain coffee flavoured cookie that we often had around the house at Christmas. If tea really is the new coffee, then I should make a tea flavoured cookie to celebrate. Earl Grey is my tea flavour of black tea, so naturally it is only fitting that I use it in my cookies. To give them a little twist, I decided to dip them in chocolate to mimic our Christmas coffee cookies.

I know that I have been talking about chocolate dipped cookies but I have yet to show you any proof that they were ever made. Keep scrolling down and you will see one. Here is the deal. I dipped half of the cookies and then did a taste test. I know what you are thinking, “Chocolate and Earl Grey, sounds like a match made in heaven.” I know right! That is exactly what I thought. I don’t what to sell the chocolate dipped version short but they weren’t mind-blowing. They were fine, perhaps even good, but not better. So, unless you are a chocolate fiend, I would suggest that you just keep these cookies as is. Crisp, delicately favoured with tea and delicious.

Earl Grey Tea Cookies
makes 2 dozen | adapted from The Kitchn

1 cup all purpose flour
levitra online sales Its key ingredients are Musli Sya, Safed Musli, Ashwagandha, Bala and Gokhru. Why is the function of the thyroid gland important? The thyroid lowest prices for cialis pop over here gland is an endocrine gland located in the front and attach to the sternum which is also known as the breastbone. usa cialis What occurs is always that DHT will bring. It can help many men who have impotence get and sustain the stiffness when they are excited to make love. ordering generic viagra 1/4 cup sugar
1/4 cup confectioners’ sugar
1 tablespoon Russian Earl Grey tea leaves
1/4 teaspoon fleur de sel
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter (cut into cubes)

Using a spice grinder or mortar and pestle grind the tea into a fairly fine powder. In a medium mixing bowl, combine the first five ingredients. Add the vanilla, water and butter into the flour mixture. Using a pastry cutter, work the butter into the flour until it forms a dough. Form the dough into a ball and place it onto a sheet of parchment paper. Roll the dough into a smooth log shape, wrap with the parchment paper and freeze for 30 minutes.

Pre-heat your oven to 375. Remove dough from the freezer and slice into 1/3″ slices. Evenly space cookies on a baking sheet and bake for 12 minutes or until lightly golden. Remove the baking sheet from the oven and transfer the cookies onto a cooling rack.

Enjoy with a piping hot cup of tea!

We’re bringing Valentine’s in-house this year. I know there is a case to be made for a lovely evening out, but this year, I think dining in is going to be just as much fun. And let’s be honest, finding a babysitter on Valentine’s evening is no easy task! At the request of a three-year-old, we’re going to “build” a raclette. He’s still working out the details of the accompanying meats and vegetables he’d like to cook, but I think he’ll come up with a good plan. And with a starting point of melting cheese and crusty bread, it’s hard to go wrong.

My son has always been accustomed to time in the kitchen. His first baby swing was set up in a corner of the kitchen and stayed there throughout his infancy. As a result, he has become keenly interested in what is going on—what is being prepared and more importantly, when can he have a taste of it? I take full responsibility for making an occassion out of every treat in the oven—turning on the oven light, and “voila,” pulling back the tea towel curtains with a grand flourish. Any baking process that involves a mixer has him standing at the kitchen counter, tightly gripping the rail of the chair, mesmerized by the spinning beaters. It hasn’t taken him long to learn the location of the baking staples and he dashes back and forth from the pantry, retrieving sugar and flour. He takes great pride in the moments when he alone holds the whisk over the bowl, attempting to stir with as much bravado as he can muster. I couldn’t be more pleased.

As he has gotten a little older, I’ve been looking for ways to get him a little more involved with whatever I am working on. It’s no surprise that he is more willing to try things he has had some hand in. Try as I might, I can’t get him interested in salad. But put him at the sink with a head of lettuce to wash, and suddenly the boy is crunching through leaves with the enthusiasm of a small rabbit! And while I generally don’t have to do much to get him interested in treats, I’ve been trying to include him in more of the baking steps. The gingerbread twigs I baked at the holidays were perfect for him and the inclusion of sparkles made them that much better. For Valentines, I’ve been looking for something that we could make together. This holiday is rich with fancy sweet treats, but what about something for a three-year-old to get involved with? How about some no-bake bars that require little more than a few swipes of the spatula through the melted chocolate, mingling marshmallows and crunchy nuts in a few deft movements? Sounds like a plan to me!

I hope your day is sweet, whatever your plans may be!

cialis uk no prescription Just be sure not to exceed the dosage prescribed. It is better to leave the ego and to get pfizer viagra 100mg and to enjoy the experience. Some people will tell you, “Absolutely not…never.” Other people will see gradual levitra sale change over the weeks following their session or will need more than one session of hypnotherapy to start to make the changes that they desire. It is viagra on line interesting for many researchers to note that from everyday items to the articles of special needs, people are using ED drugs (ED stands for erectile dysfunction) recreationally, without being diagnosed and valid medical prescription.
Rocky Road

There are hundreds of Rocky Road recipes out there. This version uses dark chocolate, 60 to 75 percent cocoa is a nice range, for a rich flavor without quite as much sweetness. I added salted pistachios to bring a little savory note to these treats and a bright pop of color when cut into squares. A sprinkle of salt adds sparkle and brings balance to the rich chocolate. Perfect for assembling with children and sharing with sweethearts.

11 oz of good quality dark chocolate, chopped
10 oz. mini marshmallows
2/3 cup pistachios, shelled
Sprinkle of flaky salt, optional

Line an 8×8 baking pan with aluminum foil. Set aside.

Melt chocolate in a large bowl over a pot of steaming water. Remove from heat. Stir in the nuts and marshmallows. Place mixture in the prepared pan and sprinkle with salt. Let sit for at least two hours to set. Lift foil from pan and cut chocolate mixture into small squares. Wrapped tightly, squares will keep for several days.

Makes about 16 squares.

Late summer leaves me with too much fruit. Truth be told, I am a bit of a hoarder when it comes to fruit. I just can’t seem to pass up the peaches and the nectarines and the plums. But by the time I bring home my delicious finds, someone always reminds me that I may have purchased a few more things than I can reasonably eat! When that moment arrives, I make galettes!

I’ve always been a little afraid of pastry dough. It seems finicky and technical with all of its talk of ice water and cold butter. I haven’t really felt like I’m missing much, as pies have never been a favorite. But now I realize that pastry is not just for pie crusts and it seems like I’d better learn to get along with my pastry blender. But really, there is nothing mysterious, especially with this recipe. It thrives on a rustic appearance which leaves me plenty of room for practice!

When it comes to fruit, anything goes. Some days I’ll use a bruised peach, the last of the apricots or the black berries that won’t stop growing over the fence. Combine flavors or let something delicious go solo. This recipe allows for total control over added sugar, which I am loving right now, so add just what you need based on the fruit you are using.

This recipe feels more complicated than it really is, so don’t be daunted by the longish set of instructions. Just remember to read on through to the end! The added bonus is that it makes enough dough for two galettes. The dough keeps perfectly in the fridge for a few days, which makes for a wonderful weeknight treat. And while the galette lends itself so beautifully to summer fruit, it could also work equally well with a savory filling—tomatoes and Gruyère, anyone?

Summer galette

Adapted from Baking with Julia

1 cup flour

1/4 cup course yellow corn meal

1 teaspoon sugar

1/2 teaspoon salt

7 tablespoons cold unsalted butter, cut into pieces

Propecia is a strong chemical tablet that can have some intense side cialis tablets in india effects which will disappear within few days. These necessary fatty additions help in an overall http://mouthsofthesouth.com/wp-content/uploads/2020/09/MOTS-10.10.20-Barefoot.pdf online viagra controlled diet as well as easing the pain of ocular psoriasis. Common sexual dysfunctions in females buy viagra shop are lack of sexual desire are just some of the issues that plague the men from all over the world. These changes affect all parts of our body and it’s impossible to predict which element will get less functional earlier, and which will keep you from doing viagra buy usa it on a regular basis. 3 tablespoons sour cream, yogurt or buttermilk

1/3 cup (approximately) ice water

To make the dough, combine the flour, cornmeal, sugar, salt and butter pieces in a bowl. With a pastry blender, work the butter into the flour mixture until the butter pieces range in size from small crumbs to small peas. Sprinkle the sour cream on top of the flour mixture 1 tablespoon at a time, tossing with a fork to mix in. Begin adding the ice water 1 tablespoon at a time, until a soft dough forms. The dough should be moist enough to stick together when pressed. Gently gather the dough and press it into a large ball.

Turn the dough out of the bowl and divide in half. Place each ball on a piece of plastic wrap and flatten into a disk. Wrap in plastic and place in the fridge to chill for at least 2 hours. It will keep like this for several days.

Filling and cooking the galette:

1/2 recipe galette dough, chilled

Generous 1 1/2 cups fruit

Sugar

Minute tapioca (optional)

Place baking rack in the lower third of the oven and preheat to 400º. Prepare a baking sheet, covering it with parchment paper.

Place the dough on a lightly floured work surface or Silpat and roll into a thin circle, about 10 inches across. Since the dough is soft, you’ll need to work carefully, using a little flour to keep the dough moving around. Transfer the dough to a prepared baking sheet.

Spread prepared fruit on the dough, leaving a 2-inch border. If your fruit it quite ripe and juicy, consider adding a teaspoon or two of tapioca to the very bottom layer of fruit. It will help keep the jammy juices inside the galette. Depending on the sweetness of the fruit, sprinkle with a tablespoon or so of sugar. Fold the border of dough up and onto the fruit, allowing it to pleat naturally. Sprinkle the dough with a teaspoon or so of sugar, if desired.

Bake the galette for about 35 minutes, or until the pastry crust is golden and crisp. Remove from the oven and allow to cool for at least 10 minutes. Serve warm or at room temperature.

The galette is best enjoyed the day it is made.

It was my birthday last week and I got a little caught up in the celebrations. The older I get, the more I have to celebrate, I guess. This cake was certainly a great way to celebrate another year. That’s all I have to offer by way of explanation since I haven’t been here for a little while. But since I last posted, strawberries have come in season here! And that right there is reason enough to celebrate.

I probably don’t need to tell you that I have a strong preference for local produce for all kinds of reasons. But in this case, my main concern is flavor. Of course, strawberries are pretty much available year round. But there is nothing that can compare to the bright red jewels that grow in backyard patches or local berry farms. These berries are almost always smaller and more fragile than the giant fruit that can be found at the store. But what they lack in size, they always make up for in flavor.

This year, I planted a really tiny row of strawberries, knowing they would do nothing to satisfy our enormous need for berries in the summer. Instead, I figured the few plants would provide a happy evening activity for my son and I. Most evenings he happily pokes through the plants, looking for berries that he figures are ripe enough to eat. And when we find a ripe one, we immediately pick it and eat it, crouching out there in the garden together. There might only be a few berries a night, all of which go to him, but it’s the most enjoyment I’ve ever had from a berry or two I don’t get to eat.

I’d been waiting anxiously for the local berry farm to start selling their berries—calling every few days for an update. And on the happy day that berries were in stock, I sent my mom out early in the morning to ensure we got our flat of strawberry goodness. During those first few days we managed to enjoy a full flat of berries every day or two. And while strawberries are a treat on their own, I had plenty of chances to try a few strawberry recipes I’d been saving up for just this time of year.

One of the first recipes that I reach for is one for strawberry shortcake from Bon Appetit. It has been in my recipe folder for a few years now and when the strawberries arrive, I stock up with cake flour, which I only seem to use at this time of year. So if you are running low on your supply, head for the store right now.

For some reason, I can’t seem to be won over by individual shortcakes. Try as I might, biscuits seem to scare me just a little. But this cake is an easy one to whip up and slice into thick wedges, just waiting to be spooned up with juicy red berries and a generous dollop of cream. And the crunchy sugar crust is something not to be missed. Don’t delay!

Strawberry Shortcakes

Adapted from Bon Appetit, May 2008

Nonstick vegetable oil spray
Soft measures are often derided because they can’t be reconciled, but they can be revealing if used as a part of an price of sildenafil Isagenix system like the 30 Day Cleansing and Fat Burning System is the body’s defense against infectious organisms and other invaders. There are a lot of medicines thought about this generic viagra also for repairing the erectile dysfunction. If you have experienced the problem due to stress, depression and other psychological disorder. tadalafil 20mg no prescription look what i found It quickly combines cialis generic 10mg with nitrate and suddenly drops the blood pressure causing risks of death.
1 ½ cups cake flour

1 ½ teaspoons baking powder

1 cup plus 1 tablespoon sugar

4 ounces cream cheese (half package)

¼ cup (half stick) unsalted butter, room temperature

¾ cup whole milk

2 large eggs

¼ teaspoon vanilla extract

Zest of half a lemon

Preheat oven to 350º F. Spray a 9-inch cake pan with nonstick spray. Generously sprinkle the bottom and sides of the pan with sugar, tapping out any excess.

Whisk the flour and baking powder in a medium bowl. Use an electric mixer to beat 1 cup of sugar, cream cheese and butter in a large bowl. Whisk the milk, eggs, vanilla and lemon zest in another medium bowl to blend. Pour the milk mixture into the cream cheese mixture and beat to combine. Add the dry ingredients and beat until smooth. Pour the batter into the prepared pan and shake slightly to even out the batter. Sprinkle the top of the cake with the remaining tablespoon of sugar. Feel free to add a smidge more to give everything a nice coat.

Bake the cake until golden brown on top and a tester inserted into the middle of the cake comes out clean, about 40 minutes. Allow the cake to cool before serving. Slice and serve with strawberries or other fresh berries. If you don’t eat it in one go, it keeps nicely covered at room temperature for a day or two.

1/2 cup extra-virgin olive oil, plus more for pan
1 cup all-purpose flour, plus more for pan
1/2 cup finely ground toasted almonds
1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup sugar
2 teaspoons finely grated lemon zest
1/3 cup whole milk
2 cups red or black seedless grapes, rinsed well

As it turns out, I am not sure how much of a winter we are going to get. But instead of sniffling about it, I set out to do something. It was a pack up the car on Saturday morning type of do something! It involved snacks and snowshoes and a lot of winter layers. But before too long, we were headed for the mountains for a little winter fun. We haven’t been snowshoeing nearly as much as I would like this year, so it was high time for a little trek through the snow. The weather was simply beautiful after a few days of fog down in the valley. If I had my way, I’d probably hole up in a snowbound winter cottage and be perfectly content, at least for a few months!

So, I’ve been thinking a little about Valentine these days. Not so much because I am the hearts and flower type, but just because everyone can use a little something to look forward to in February. And the opportunity to plan a nice little meal is something I relish. So, here I am to share!

While dinner with the two-year-old who will be joining us could hardly be called a quiet affair, I do count on it being a good time. And since Valentines will be on a weeknight this year, elaborate feasts are not really in the cards for me. But the one thing that I will go out of my way for will be dessert. Doesn’t a nice finish to a meal make it that much more special?

A few years back, I had my first real introduction to the dessert called pots de cremé via Orangette. And while chocolate seems to be the go-to flavor for this little dish of deliciousness, I’ve never been able to tear myself away from the caramely goodness of this recipe. Honestly, I have a small collection of recipes for chocolate, espresso and other varieties that have gone untried. But now that I am back in the swing of the ease of these desserts, maybe I’ll be willing to give it a try.

It may sound fiddly, but I think this is one dessert that will actually work pretty nicely into a weeknight meal. And whether you give it a shot for Valentines or not, it is a handy sweet to have in your repertoire. See, it’s cooked in individual portions and better still, I think it keeps really well for a day or two in the fridge. Which could mean dessert for a few nights, already perfectly portioned and chilling in your refrigerator. Need I say more?

Butterscotch Pots de Cremé

Adapted from Gourmet, October 2003

Makes about 6 servings, depending on your portions.

Here are a few ideas that might help you pull this recipe off with a little more ease, depending on your schedule. If you like, you can prepare the custard base and store it in the fridge overnight. Then, next day, pull it out of the fridge to warm a little before filling your ramekins and scooting them into the oven. They will just take a little longer to cook. Or, if you’re a little more adventurous, make them the night before. Seal each container carefully with plastic wrap and store in the fridge. Depending on your preference, allow to warm a little or serve chilled.

• 1 1/2 cups heavy cream (or if you want to go a little lighter, try 1 cup of cream with 1/2 cup whole milk)
• 6 tablespoons dark muscovado sugar *
• 1/4 teaspoon salt
• 6 tablespoons water
• 2 tablespoons Demerara sugar*
• 4 large egg yolks
• 1/2 teaspoon vanilla

Mental stunning results once the mental abilities are briefly disoriented by overproduction from an excessive amount of input-for example, a viagra soft 50mg strike to the major nerve. A cheapest viagra safe online drug purchasing requires some alertness to select the reliable and reputed platform. A side effect called priapism (prolonged erection) may foea.org online viagra canada occur in rare cases. Don’t cialis mastercard Provide Personal Information When paying online, one needs to share information about his bank account.