French

Flambéed Banana Crêpes Suzette

The challenge: Whip up a “Steamy Valentine’s Day” Inspired recipe.

I thought to myself, what could be “Steamier” than a Valentine’s Day dessert so hot it goes up in flames?

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ChocoMintArita Macarons

Yes, I did it again… I created another margarita/tequila inspired macaron.

I’m sure you would have taken exactly the same course of action if someone invited you to a “Ladies Night In” event sponsored by Sauza Tequila right?

And if that wasn’t reason enough…

Let’s just say you were also going to be treated to a private cooking demonstration given by the very talented Food Network Chef from Mexican Made Easy and Author of Fresh Mexico: 100 Simple Recipes for True Mexican Flavor; Marcela Valladolid.

See… I knew I made the right decision.

Chef Marcela Valladolid

This chica has it all, talent, beauty, mean cooking skills, and tons of charm!

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Laminated Pumpkin Brioche topped with Cocoa Nibs

To the tune of Auld Lang Syne I say au revoir Project Food Blog Challenge and Bienvenue à nouveau le week-end.

This little venture has taught me so much and I am happy I decided to participate. I am proud I made it down to the last 46 contestants, an accomplishment in and of itself. Yet, I know I have much more to learn to become a more well rounded food blogger and look forward to growing with you.

Not knowing whether or not I would advance to the next round I decided to be proactive and make a delicious pumpkin post for you. I hope you enjoy it.

Along with me, these fabulous ladies are also some of the Project Food Blog Video challenge exiles, please stop by and check out their pumpkin inspired posts:

Asha from Fork Spoon Knife
Heena from Tiffin Tales
Linda from Salty Seattle
Lindsey from Hot Polka Dot
Liren from Kitchen Confidante
Meaghan from The Decorated Cookie
Paula from Bell’alimento
Winnie from Healthy Green Kitchen

Have a Sweet Thanksgiving Day!

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Gingerbread Financier

November 23, 2010

in Cakes,French,Recipes

Gingerbread Financier topped with Gingerbread Ice Cream and Candy Cane Tuiles

I hope you have enjoyed part I and II of my Holiday trifecta dessert so far.

To recap, we started out with a simple to make, yet sophisticated Tuile cookie. Using a Candy Cane cookie cutter we cut out and sprinkled our tuile cookies with candied goji berries as soon as we took them out of the oven. We also added a little Framboise Liqueur to the simple syrup in which we cooked the goji berries in for a little added punch.

We then moved on to a creamy gingerbread ice cream that contained just enough spice to unite our gingerbread financier and tuile cookie, to create a unique yet very festive holiday dessert.

I know most of you couldn’t wait for the Gingerbread Ice Cream post. But, it surely wouldn’t be a “Trifecta” without the backbone of our dessert… the rich and buttery Gingerbread Financier.

So without further ado… I give you my interpretation of Chef Sherry Yard’s Gingerbread Financier, enjoy!

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Candied Goji Berry Topped Tuiles

Let’s deconstruct the above picture shall we?

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