April 2010

Triple Layered Cake Pops

A couple of weeks ago while at the Food Blogger Bake Sale in LA, Rachael from La Fuji Mama shared with me a very touching story about a little boy and his dire need for a Miracle.

She was asked to organize a bake sale for this special event, which by the way is taking place this weekend in Corona, CA. Being that we are neighbors (well, we live in the same city) she coyly asked if I would like to help, I immediately said YES!

Well, here we are now, two days before the event and I’m so excited and have tons to do.
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Strawberry Cheesecake Ice Cream

Who loves strawberries?

I Do… I Do…!

I mean just look at them aren’t they one of the most beautiful fruits you’ve ever seen?
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Post image for Chocolate Truffle Tarts

So I froze the remaining half of the Chocolate Pate Sablee dough I made for my Blood Orange-Blueberry Tian a couple of weeks ago and decided it was time to put it to use, don’t know why I even bothered putting it the freezer.

The first thing than came to mind was a chocolate tart. I decided to go with a mouthwatering recipe from Desserts by the Yard by Sherry Yard.

Did you know that Sherry stopped by and donated as well as purchased quite a few goodies for the LA Food Bloggers Bake Sale last weekend!

It was unfortunate that I didn’t get to meet her that day, she stopped by early in the morning and I was scheduled to help out later in the day.

Sherry Yard
Rachael of La Fuji Mama did a great recap on the event, and she was also kind enough to share this photo with me. Thanks Rachael!

Did you see it, did you see it… My brown business card is sticking out of her box filled with goodies? Rachael also told me she wanted to know if I was there because she was impressed with my macarons. Sigh…

This calls for a chocolate fix.

Chocolate Truffle Tart

Chocolate Truffle Tarts
Author: 
 
Ingredients
  • ½ chocolate pate sable recipe, refrigerated for at least 4 hours, or overnight
  • 8 ounces bittersweet chocolate
  • 8 ounces (2-sticks) unsalted butter, cut into 1-inch pieces
  • 6 large eggs, at room temperature
  • ¾ cups granulated sugar
  • ¼ cup all-purpose flour
  • ¾ cup bittersweet chocolate chips
  • ¾ cup heavy cream
  • whipped cream, optional topping
  • bittersweet chocolate chips, optional topping
Instructions
  1. Preheat oven to 350 degrees F. and lightly spray your tart pans with cooking spray.
  2. On a lightly floured/cocoa powdered work surface. Roll the dough out to ¼ inch thickness and line the pans with the dough. Prick the bottom of the pastry shell a few times with a fork. Line the shell with parchment paper and fill with dried beans, un-cooked rice, or pie weights and gently press against the shell to ensure all corners are filled and bake for 15 minutes. Carefully remove the weights and transfer them to a heat proof container.
  3. Gently pull the parchment paper off the tarts and bake for another 10 minutes, or until the pastry shows no sign of moisture; it will be a dull dark brown. If the parchment paper sticks, return the covered pastry shell to the oven for another 3 minutes or until to you can easily pull the liner off. Remove from oven and allow to cool on a rack.
  4. Using the double broiler method melt the chocolate and butter. Once melted turn the burner off and leave the bowl over the pan so that the mixture remains hot.
  5. In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer, combine the eggs and sugar and beat on medium speed until just lemony yellow and doubled in volume, about 3 minutes.
  6. Whisk the flour into the chocolate mixture. Turn the mixer to low speed and add the hot chocolate mixture to the eggs all at once. Scrape down the bowl and continue to mix for 30 seconds, until well combined. Fill the cooled tart shells all the way to the top.
  7. Bake for 12 to 15 minutes for 4" tarts, or up to 20 minutes for a 9" tart shell. Until the cake is just set and slightly oozing in the center. Remove from the oven and allow to cool for 10 minutes.
  8. Melt bittersweet chocolate chips and heavy cream in the microwave in 30 second intervals at 50% power, and with a spatula spread over chilled tarts. Top with whipped cream and/or chocolate chips.
Notes
Makes 1 - 9" tart pan and 3 - 4" tart pans

 

Chocolate Pate Sablee Tart ShellChocolate Pate Sablee Tart ShellChocolate Truffle TartChocolate Truffle Tart ready for the ovenChocolate Truffle Tart

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Macarons for Everyone

My Macarons and cookies are ready for today’s Food Blogger Bake Sale will you stop by?

Espresso Black & Tans ready for bake sale

If you are not sure weather you can make it or not… this is what you will be missing out on.

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Sumac Macarons with Orange Buttercream

Well the day has finally arrived… Today I get to announce the lucky winner of my Ice Cream Maker Giveaway!

Good news for one lucky reader and for everyone else something yummy to look at and/or try out.

I know you weren’t expecting a Mac post to go along the Ice Cream Maker Winner announcement. But when you visit me, I want to you to expect the unexpected.

Sumac Macarons filled with Orange ButtercreamSumac Macarons filled with Orange Buttercream

Sumac Macarons with Orange Buttercream
Author: 
 
Ingredients
  • 90 grams egg whites (roughly 3 egg whites)
  • 25 grams granulated sugar
  • 200 grams confectioners' sugar
  • 100 grams almonds (slivered, blanched, sliced, whatever you like)
  • 10 grams sumac
Instructions
  1. Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.
  2. Prepare the macarons:Place the powdered sugar, almonds, and sumac in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts.
  3. Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.
  4. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
  5. Add the ground almond mixture to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
  6. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
  7. If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.
  8. When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

 

Sumac, Ground Almonds, & Confectioner's SugarSumac, Ground Almonds, & Confectioner's SugarSumac Macaron BatterPiped Sumac Macaron ShellsSumac Macaron Shells

Orange Buttercream
 
Ingredients
  • 3 ounces unsalted butter, softened
  • 1 egg yolk
  • ⅔ cup sifted confectioner's sugar
  • 1 teaspoon orange zest
  • 1½ ounces freshly squeezed orange juice
  • ½ teaspoon vanilla extract
Instructions
  1. Beat all of the ingredients in the bowl of an electric mixer or with a hand beater for about 5 minutes at medium speed, until creamy and light. Chill until cold, but still spreadable, before using.


 
A little orange zestOrange Buttercream piped onto Sumac Macaron ShellsSumac Macarons filled with Orange ButtercreamSumac Macarons filled with Orange Buttercream

OK, OK, enough with the torture… let’s announce the winner of the Ice Cream Maker Giveaway shall we?

Our lucky winner is SGS from Correspondence Committee Congratulations!!

I also wanted to share the stats I collected. If you chose more than one flavor I selected the very first one you mentioned. :)

Favorite Ice Cream Flavor Stats

Thanks to everyone who participated!

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