Posted in Pastries

Strawberry Pancakes: Recipe and TBT

Throwback to that time when I managed to smash a pint of strawberries to a pulp on the walk home. Or more informatively, to that time when I made pancakes with strawberry puree mixed into the batter.

I made these with fresh strawberries in the springtime. I’m sure these’d work well with a puree made from frozen, defrosted strawberries for a cozy, wintertime brunch. In fact that seems to be the best use of frozen strawberries outside of ice cream. Continue reading “Strawberry Pancakes: Recipe and TBT”

Posted in Pastries

Almost Healthy Apple Crumble: Recipe and TBT

I’ve lucked out recently; I’ve gotten some great apples at reasonable prices. Yesterday my luck ran out. I’ve got three granny smith apples that are unbearably tart. What to do? That’s easy: make apple crumble! I haven’t made it yet (I started a new term of classes this week so I haven’t exactly had the time) but I will soon. And when I do, I’ll use this recipe.

So here’s a throwback to throwing things together–no recipe, no fallback ice cream in the freezer–and making a fabulous apple crumble (although, in hindsight, it’s more of an apple crisp) with a fabulous friend. Continue reading “Almost Healthy Apple Crumble: Recipe and TBT”

Posted in Pastries

Faux Fudge: TBT

There’s something about winter that makes me crave candy. Perhaps it’s because I’m more willing to tolerate standing in a hot kitchen stirring tempered chocolate or boiling sugar when the alternative is braving the arctic temperatures of the North East. This winter it’s not actually been very cold. Just today the mercury creeped up into the mid-40s!

Plus my apartment kitchen doesn’t really lend itself to full scale candy making.

I think I might have to settle for making my ‘fake fudge.’ It’s made with condensed milk and lots of chocolate. It solidifies into something very close to fudge when it’s chilled. It’s incredibly easy and really delicious. So while it’s not quite real fudge, maybe it’s better!

That’s why today I’m throwing back to that time that I made this fudge and actually bothered to write down the proportions of everything rather than my usual throw-handfuls-of-chocolate-and-fixin’s-into-the-pot-and-hope-for-the-best method of making my fake fudge. Continue reading “Faux Fudge: TBT”

Posted in Pastries

Triple Chocolate Oatmeal Cookies: Recipe (and TBT)

Oh dear, I’m off from classes (I’ve got a lovely, long winter break) and so have completely lost track of the days of the week! So today for my belated Throwback Thursday–shall we call it Throwback Friday?–I’m giving you a treat.

A simple recipe for triple chocolate oatmeal cookies! It’s winter and we are headed back to work and school after the holiday (some people much later than others); don’t you want to curl up inside with a cup of cocoa and a cookie? Well this can get you there pretty darn fast, no electric mixer involved. Continue reading “Triple Chocolate Oatmeal Cookies: Recipe (and TBT)”

Posted in Pastries

Lemon Chiffon Cake: TBT

Throwback to when I was in the second cake unit in culinary school (about 3 months into the program, I think) and piped a basketweave decorations for the first time. I ended up have to make this exact cake (well, pretty much) for my final exam. It was, arguably, the hardest assignment since no one else was forced to do buttercream decorations and make a different filling. But I loved the chiffon cake and even after all the genoise we made during the course (this was the only time we made a chiffon cake), I found it easier to get perfect.
The one in this photo isn’t perfect, but it was close. The buttercream was a perfect consistency, if I remember correctly, but still not an amazing flavor. It was an Italian buttercream and, if I’m forced to use a meringue based buttercream, I prefer Swiss buttercream. Still it looked great and was really easy to pipe.

Continue reading “Lemon Chiffon Cake: TBT”

Posted in Pastries

Fudgy Chocolate-Orange Brownies: Recipe

Happy New Year everyone!

2016 was quite the year. Some very good things happened for me personally (I started grad school, for one). But overall, it’s a year I’m quite glad to have behind us. Terrorist attacks across Europe, Aleppo, Brexit, Trump, Carrie Fisher (I met her and Gary, her adorable dog, at my vet a few years ago. She was so kind and friendly as we sat and chatted in the waiting room, just what you’d hope a celebrity would be like.)

So, I thought I’d start 2017 on a high note by sharing the recipe for the Chocolate Orange Brownies I made for the New Year’s party I attended. Enjoy!

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Ingredients:

  • 14 tbsp butter (1 and 3/4 sticks butter)
  • 3/4 cup bittersweet chocolate chips (approx. 5 oz)
  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • pinch salt
  • zest of 1/2 navel orange*
  • 4 eggs
  • 3/4 flour
  • 1 tbsp cocoa powder

Continue reading “Fudgy Chocolate-Orange Brownies: Recipe”

Posted in Pastries

Rapunzel Cake: TBT

Throwback to when my culinary school exam was to make a fairy tale themed cake. It was the final project of level two and the first of the four projects that counted towards the final pastry project award. When I did this all I saw was the flaw (her face was a bit creepy, her hair was messy, the pastillage tube wasn’t quite tubular, the treat boxes were slightly wonky) but now I just look and think, ‘wow, I can’t believe I made that!’ I guess that’s what being out of culinary school for nearly 5 years will do to you.

First let me say, pastillage is easy enough to make but not easy to work with. We didn’t really get practice time to work with pastillage before we had to start on the cake stand–the final project for Level 2–so it was very intimidating. I did’t like going into an exam never having worked with the main material we had to use. Ah well. At least the class picked a really fun–albeit overly specific–topic: fairy tales that involve food. This narrowed it down to about ten stories to base our cakes off of. I picked Rapunzel, because I thought it leant itself nicely to a cake stand. I should point out that I picked Rapunzel not Rapunzel-as-portrayed-in-the-movie-Tangled, so it doesn’t have quite the whimsy of a part wattle and daube tower with a shingled roof…instead it’s a proper stone tower. Continue reading “Rapunzel Cake: TBT”

Posted in Pastries

Spring Pea Guacamole: Throwback Thursday (TBT)

Throwback to when everyone panicked about putting peas in guacamole (a post from my old food blog). I just took this photo with my iPhone, but I absolutely love the composition.

A few weeks ago, the Internet, to use a technical term, freaked out over a New York Times recipe for guacamole with green peas in it. Apparently President Obama doesn’t like the prospect of peas in his guacamole–and things spiraled from there. If you’d like to hear the whole story, you can check it out here: http://www.nytimes.com/2015/07/03/dining/defenders-of-peacamole-step-up.html?_r=0. Continue reading “Spring Pea Guacamole: Throwback Thursday (TBT)”