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Posts Tagged ‘Dessert’

We have been watching America’s Test Kitchen to help us fall asleep, taking our minds off the news and the ugly reality of late. This recipe was on Season 20 and I was taken right away. We love lemon and this one definitely ticks a lot of boxes, it’s not sickly sweet and it IS sooooo lemony. If you like lemon, I urge you to make this tasty treat. Note that I did not love their pastry recipe so I substituted my tried and true Viennese Pastry recipe.

I decided to brulée the top just as my favourite French Bistro does with their Tarte au Citron (which incidentally takes two days to make!)

Lemon Olive Oil Tart

Please click here for the original recipe from America’s Test Kitchen.

Makes about six 8 cm pastry shells with a total of 300 mL lemon curd filling

Ingredients for the pastry:

  • 145 g all-purpose flour
  • 60 g sugar
  • 2 g salt
  • 114 g unsalted butter at room temperature
  • 1 egg yolk
  • ½ tsp pure vanilla
  • 1 tsp finely grated lemon rind

Pastry Directions:

  1. Preheat oven to 350°F
  2. Put all ingredients into a food processor and process JUST until the dough sticks together (over-processing will cause tough pastry). Divide into six even discs and refrigerate for 30 minutes.
  3. Lightly flour your board and roll out the pastry to fit your preferred pan (I used 8 cm round pans). Dock the bottom with a fork several times.
  4. Blind bake the crust 30 minutes or until golden. You may need to reshape the pastry, mine got all puffy and misshapen because I didn’t refrigerate long enough and it was a super hot day.

Ingredients for the curd:

  • 70 g sugar
  • 10 g AP flour
  • Pinch of salt
  • 2 large eggs plus 1 large yolk
  • lemon zest of one lemon
  • 130 mL lemon juice
  • 40 mL extra-virgin olive oil

Directions for the curd:

  1. Add all of the ingredients to a small, heavy-bottom pan and cook on low heat until it is 160F, and just slightly thickened.
  2. Strain through a fine-mesh sieve for a velvety finish. Refrigerate with an oiled parchment placed on top to prevent a skin.
  3. Pour into the prepared, hot shells and bake for 8-12 minutes until the centre jiggles a bit.
  4. Allow to cool completely before serving.
  5. Sprinkle with sugar and brulée the top, just as you would with crème brulée.

A tangy, tasty, lemon treat.

Notes:

  • Fresh lemon juice is essential for a clean, lemony flavour.
  • ATK felt that the olive oil helps the lemony flavour shine better than butter.

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Stroopwafels

I was introduced to Stroopwafels last summer when I assisted for a Tangerine Bank commercial. These gorgeous, sweet, caramel-filled wafers are served in Belgium and Holland with coffee or tea. They are generally a little hard so they are placed over a hot beverage so the steam could soften them.

I purchased my pizzelle maker in a wonderful little kitchen store in Brussels where I was totally lost for at least an hour; I was fully aware that the pizzelle maker was almost a kilogram (2 pounds) — at least 2 pairs of shoes. These delicious cookies were definitely worth it (but don’t tell JT)!

Stroopwafels

Makes about 50 stroopwaffles (25 filled) various sizes in diameter

Ingredients for the dough:

  • 500 g all-purpose flour
  • 8 g active dry yeast
  • 2 g ground cinnamon 
  • 150 g sugar 
  • 125 g cold unsalted butter, cubbed
  • 100 ml warm milk 
  • 2 large eggs 
  • Pinch of salt

Directions:

  1. In the large bowl of your food processor, pulse the flour, yeast, cinnamon, salt and sugar until well combined.
  2. Add the butter and pulse until the texture resembles small peas.
  3. Whisk the warm milk with the eggs and slowly pour into the flour mixture pulsing until a soft ball is achieved.
  4. Remove the dough to a lightly floured surface and knead by hand a few minutes. Cover in plastic film and allow to rest for 30 minutes.
  5. Roll the dough out to about 1 mm and cut into just slightly smaller than pizzelle-size rounds.
  6. Heat your iron according to instructions. Place one round in the middle, press down the top lid and bake each waffle for approximately 16 seconds, flipping the iron over at 8 seconds.
  7. Carefully remove from the iron and lay flat to cool. Repeat to cook each round.
  8. When cool fill with a dollop caramel sauce (recipe below).

Ingredients for the caramel filling:

  • 260 g light brown sugar 
  • 200 g unsalted butter 
  • 5 g ground cinnamon 
  • 100 mL corn syrup
  • 25 mL vanilla extract

Directions:

  1. Combine the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the corn syrup and continue to stir until the caramel comes together and slowly bubbles (220F, softball stage). Add the vanilla extract and stir it in. Keep the caramel warm.

Notes:

  • I understand that true stroopwafels must be split and filled with the caramel, however, this pizzelle maker flattened them too much and splitting was impossible. Authentic Stroopwaffels are split when hot and filled. If you can make authentic stroopwafels you have to work fast to split each one while the waffle is hot. The moment it cools, it will break so make sure you have all the items you need within reach.
  • To evenly heat your pizzelle mould, place it over the heat and flip every 2 minutes until it has reached around 350°F.

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We have been doing a lot of entertaining since our return from Arizona. I love feeding my friends, it really does make me happy. A few weekends ago we had a marathon weekend entertaining on Friday, Saturday, Sunday AND Tuesday! Fortunately, I was able to plan ahead and make a few things for a couple of the dinner parties considering both friends had gluten-free requirements. First, I made a batch of the original recipe with almonds then I recalled that my dear friend’s hubby is a nut-hater (the food kind) so I created a chocolate version of the recipe. It was wonderful. I served them with coffee.

The snow just doesn’t want to stop.

Gluten-Free Chocolate Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies of various sizes

Ingredients:

  • 1 large egg, at room temperature
  • 95 g sugar
  • 1 tsp pure vanilla
  • 30 mL unflavoured oil
  • 50 g Gluten Free flour (I used this mix)
  • 15 g cocoa powder
  • 80 g milk chocolate chips

Directions:

  1. Pre-heat the oven to 250° F.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the vanilla and oil.
  3. Sift the gluten-free flour with the cocoa powder and salt together then fold into the egg mixture.
  4. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the chocolate chips onto the batter and gently push into the batter.
  5. Bake for 45 to 50 minutes or until evenly baked, turn the pan once about halfway.
  6. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter or break into natural shapes after it cools. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  7. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Notes:

  • I use an offset spatula to spread the batter onto the parchment paper.
  • This recipe will work well with store-bought gluten flour too.

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We rented a different house this year in Arizona and the kitchen was much better equipped so I had a lot more fun with it. Needless to say, we entertained a lot; three sets of friends came down from Toronto and of course, our two sets of friends in Encantarra were repeated guests. I’m guessing I was the first one to give the kitchen a good workout, even the BBQ had not been used in the two years the house had been rented!

I made this cake the first week we were in Arizona. I found the recipe in a very outdated Phoenix magazine. The recipe was created by a 14-year-old boy. I loved the use of olive oil in it, plus I just adore orange cake. I modified the recipe a bit so that it better reminded me of a cake my dear Mom used to make.

Orange Olive Oil Cake

This recipe originated in the Phoenix magazine, May 2015 but I couldn’t find it online. I’ve converted it to metric and made some alterations.

Makes one 23 cm cake

Ingredients:

  • 2 eggs
  • 175 g sugar, divided
  • 80 mL EVOO
  • Zest of 2 oranges
  • Juice of 2 oranges, divided
  • 150 g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 50 mL Grand Marnier
  • Icing sugar for dusting

Directions:

  1. Preheat the oven to 350° F
  2. Spray a 23 cm pan with non-stick spray
  3. Combine the eggs and 150 g sugar and beat until light and smooth.
  4. Slowly drizzle in the olive oil and vanilla.
  5. Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
  6. In a separate bowl combine the flour, baking powder, baking soda and salt and mix well.
  7. Add the flour mixture to the egg mixture and beat only until combined.
  8. Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
  9. Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
  10. Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
  11. Decorate with icing sugar.

This is a highly flavoured and scented cake that is kept moist by a delicious orangy syrup.

Would you care for a slice?

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As you know, we spent just over a month in Arizona again, and our friends house-sat for us. I made these tasty treats for dessert the night before we left, they absolutely loved them. The cornflakes replaced the graham crackers and we didn’t even miss them. I have made these treats a few times since then.

I often get my dessert inspiration from my dear friend Liz, that Skinny Chick Can Bake; this tasty treat came from her but I modified it to be gluten free. Although I’ve never tasted the original version, I can tell you hands down that this one is a real winner! If you like peanut butter and chocolate, give this super easy, tasty treat a go.

Gluten-Free Reese’s Peanut Butter Squares

Makes one 20 cm pan

Please click here for the original recipe.

Ingredients:

  • 15 mL butter, melted
  • 120 g corn flakes, pulsed to a powder
  • 170 g icing sugar
  • 195 g natural peanut butter
  • 6 g sea salt
  • 190 g semi-sweet chocolate chips
  • 15 g butter or vegetable oil

Directions:

  1. Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
  2. Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
  3. Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
  4. Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
  5. Slice with a warm, dry knife, wiping between slices.

The winter light is quite evident here, but don’t allow that to dissuade you, these are very yummy.

The cornflakes add an incredible texture that make these taste just like Reese’s Peanut Butter Tarts, only better!

Notes:

  • I’ve used a variety of natural peanut butters (no sugar or salt) to make these, including crunchy, with no substantial difference to the outcome of this recipe.
  • To make this recipe vegan, try melted coconut oil. Although I have not tried using melted coconut oil, I’m certain it would work because there is not much in the recipe.
  • Once the recipe initially sets, you can bring the bars to room temperature to serve.
  • Try using other nut butters (such as Hazelnuts) to up the ante!

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This is an old recipe that I’ve made on the blog before, I just wanted to update it using weight measures instead of imperial volume and I also wanted to use fresh ginger instead of the dried powder. If you like the bite of ginger, this one is for you. This day I made them in late October was actually quite lovely and I braved the chill to take this photo on our back deck. Winter is coming!

It has that delicious chewy texture that some ginger snaps might have if they don’t dry out.

Ginger Snaps Revisited

Makes about 36 to 46 cookies, depending on how large you make them\

Ingredients:

  • 75 g butter
  • 115 g brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup black molasses
  • 30 g fresh ginger
  • 280 g you all-purpose flour
  • 3 g salt
  • 5 g baking powder
  • 5 g baking soda
  • 2 g ground allspice

Directions:

  1. Combine the butter, brown sugar, corn syrup and molasses and heat gently until melted. Set aside.
  2. Grate the fresh ginger and stir into the melted butter mixture.
  3. Combine the remaining ingredients and whisk or sift to stir. Make a well in the centre and pour the melted butter mixture into it and mix until all of the flour mixture is incorporated.
  4. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  5. Drop the cookie dough by even spoonfuls (I used a large melon baller) onto the lined cookie sheet. Roll each ball in the palm of your hand to create a smooth ball, then press down to flatten with a flour cookie press to about half a centimetre.
  6. Bake for 10-12 minutes (I baked mine for 10) and cool on a wire rack. Store in an air-tight container but don’t worry, you won’t have to store them for long.

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It’s been a busy year and I’ve seen spending a lot of time in front of my computer. I don’t mind doing that type of work, but I do miss cooking and with that, getting my advanced blog posts ready to publish. In fact, I am nowhere near the advanced the blog posts I should be, in preparation for our yearly sojourn to Arizona. I have four posts ready to go but I should have 10! That makes me nervous because I may not have time to post while we are in Arizona; we have three separate group friends coming down for 5-7 days each! That means a lot of sightseeing and daily adventures and less cooking and recipe developing.

You can definitely see the winter light creeping in.

I modified and made this little recipe because during one coffee break JT mentioned that he would love to have a little biscotti to nibble on while we sit and enjoy our coffees. I like making biscotti because they are easy and are not overly finicky. This recipe came together quickly and more or less in one bowl.

Chocolate Chip and Almond Biscotti

For the original recipe, please click here.

Makes about 20 biscotti but it depends on how thickly you form and cut the logs

Ingredients:

  • 57 g unsalted butter, at room temperature
  • 225 g brown sugar
  • 10 mL pure vanilla extract
  • 5 mL almond extract
  • 275 g all-purpose flour
  • 75 g almond flour
  • 20 g baking powder
  • pinch salt
  • 165 g chocolate chips

Directions:

  1. Preheat the oven to 350° F.
  2. Cream butter and brown sugar until light and fluffy.
  3. Add the eggs, one at a time and best until entirely incorporated. Add the extracts and beat.
  4. Whisk together the dry ingredients (omit the chocolate chips) and blend into the butter mixture.
  5. Fold in the chocolate chips.
  6. Form into two even logs and place on a parchment-lined baking sheet and flatten slightly. Bake for 30 minutes.
  7. Slice diagonally into 10 slices each and lay flat on the same parchment-line baking sheet and bake again for about 10 minutes or until lightly golden. Cool completely before serving.

Notes:

  • I shaped my logs too wide, next time I shall make them more slender and have twice the number of biscotti.
  • Biscotti store well in an airtight container but if it will take you more than a week to consume, I would freeze them until required. Defrost at room temperature.
  • I didn’t have whole almonds but this would have been lovely having a few whole almonds folded into the batter.

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Fig Tarte Tatin

The green grocers in my neighbourhood have fresh figs and they don’t cost and arm and a leg! I love to buy them for this little hors d’œuvres but even when I make a bunch, I have leftover figs! I served the tasty hors d’oœuvres for a friend who came over for a glass of wine. The figs made a lovely snack but 3 days later, I still had 7 leftover! So I decided to make a tarte tatin using a different pastry.

My new friend Stefan of Stefan’s Gourmet Blog recently brought to my attention that the original Tarte Tatin did not incorporate a puff pastry crust! The original pastry is more of a short-crust pastry. Who doesn’t love pastry? And this tart is definitely about the pastry! Stefan developed a short-cut for the short-crust that makes it even flakier (don’t take my word for it, check out the last photo!). And it’s so easy. Just a few steps in the refrigerator and Bob’s your uncle. Check out Stefan’s blog to see his step by step technique.

Figs and walnuts make a great pair.

Fig Tarte Tatin

Click here for the original recipe. Makes 1 tarte about 20 cm in diameter.

Ingredients for the pastry:

  • 200 grams pastry flour, divided
  • 25 g sugar
  • 1 g salt
  • 100 g cold butter, in cubes
  • 1 egg, beaten well, divided

Directions for the pastry:

  1. Combine 130 g of the flour, the sugar, and the salt in the large bowl of your food processor and pulse. Add the cold butter and pulse until it comes together.
  2. Flatten the dough with your hand (make sure the safety is on) and sprinkle the remaining 70 g on top and pulse until it crumbles (should not come together). Transfer the crumbly dough into a bowl.
  3. Pour most of the beaten egg over top of the crumbly mixture and cover; reserve the leftover egg. Refrigerate for about 10 minutes.
  4. With a wooden spoon (not your hands), mix the egg into the dough to form a soft ball (add cold water if necessary, I did not); wrap the ball with plastic wrap, flatten and refrigerate for 30 minutes.

Ingredients for the filling:

  • 7-10 small figs
  • 40 g walnut halves
  • 100 g sugar
  • 100 ml water
  • 40 grams unsalted butter
  • 1 g salt

Directions for the filling:

  1. Preheat the oven to 400° F.
  2. Cut the stems off the figs and cut them in half. Set aside.
  3. Combine the sugar and water in a small cast iron pan. Without stirring, cook the sugar until it is amber in colour. Don’t leave its side!
  4. When the sugar has caramelized to a gorgeous amber colour, turn the heat down to low and add the salt, swirling it around to mix. Add the walnuts and coat with the caramel and cook for about one minute. Tuck the figs into the caramel cut-side down in the midst of the walnuts and cook for another minute. Remove the cast iron pan from the heat.
  5. Roll out the cold dough into a slightly larger circle than the pan. Lay the pastry over the top and tuck the edges into the pan. Brush the top of the pastry with the reserved egg.
  6. Bake for 30 minutes or until the pastry is golden on top. Allow the tarte to cool for about 10 minutes and then turn it carefully onto a plate, the caramel will be scorching hot. If the figs don’t settle into the pastry as pretty as they could, move them around until you are satisfied.
  7. Serve warm or at room temperature.

The pastry is meant for a larger pan but I didn’t have enough figs so I had a slightly thicker edge than normal, who’s complaining?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Peach Tarte Tatin

You know you have a winning dessert when the same friends ask you to bring the same dessert you brought to their home the last time. This is that dessert. It really ticks all of the boxes, local, delicious, fresh peaches, crispy and chewy puff pastry and last but not least, smooth sweet caramel. You just can’t go wrong!

Peach Tarte Tatin

For the original recipe, please click here.

Serves 6-8

Ingredients:

  • 6 to 8 large, firm-fleshed peaches, we used Ontario Peaches
  • 100 grams granulated sugar
  • 75 grams butter, cubed
  • pinch of cinnamon
  • 30 mL cognac
  • pinch of salt
  • 1 sheet all-butter puff pastry, about 250 g (store-bought is fine), defrosted in the refrigerator 

Directions:

  1. A day or so before you wish to serve this dessert, peel the peaches and remove the stone and cut them in half. Sprinkle lightly with lemon juice and place on a paper-lined cooling rack, cover with a clean kitchen towel and store in the refrigerator to allow to dehydrate a bit.
  2. In a cast iron or non-stick pan, add the sugar and cook over medium-low heat until caramelized. DO NOT STIR but you may swish the sugar in the pan as it begins to turn golden to cook more evenly.
  3. Add the butter and swirl until melted and combined with the sugar, add the pinch of cinnamon salt and the cognac and continue to swirl to combine.
  4. Turn the heat to low and add the apples in a circular pattern keeping in mind that the part you can see is actually the bottom of the tarte.
  5. Cook the apples for about 8 minutes on medium-low. Meanwhile, preheat the oven to 375° F.
  6. While the apples are cooking stove-top, untouched, cut the defrosted pastry in a slightly larger circle than the pan and put into the freezer for 5 minutes.
  7. Remove the pan with the apples from the heat, and top with the pastry, tucking in the sides all the way around.
  8. Bake for 25-30 minutes or until the pastry is golden. Allow to rest for 10-15 minutes.
  9. Turn out, upside-down onto a serving platter and serve warm.

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Spring has been avoiding us in Toronto. We have had a few nice days of sunshine and relative warmth but for the most part it’s been rainy and unseasonably cold. It is depressing. If it weren’t for the gorgeous greenery exploding in anticipation of summer, you would think it is November.

I haven’t baked madeleines in a very long time and I thought the orange flavour would mentally transport us to more summer-like weather and JT loves orange and chocolate. Sadly, they were not a big hit with the construction crew but that made JT happy because he was able to keep them for himself (it’s been a bit of struggle keeping JT from munching on the treats that I’ve made for the crew, wink wink). These baked up beautifully and without that strange little bump in the centre, which is a win for me.

Orange & Almond Scented Madeleines

Ingredients:

  • 4 large eggs
  • 100 g granulated sugar
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • 1 1/2 tsp freshly grated orange zest (about 2 small oranges)
  • 128 g all-purpose flour
  • 48 g almond flour (finely ground blanched almonds)
  • 145 g unsalted butter, melted and cooled slightly, divided
  • 80 g semi-sweet chocolate, melted

Directions:

  1. Preheat oven to 375°F.
  2. With about 30 g of the butter, generously butter the Madeleine moulds and put it into the freezer.
  3. Melt the remainder of the butter in the microwave or small saucepan. Set aside to cool.
  4. Put about 2 tbsp of the melted butter in a frying pan and toast the almond flour (carefully, this burns quickly). Set aside to cool.
  5. In a bowl of an electric mixer, beat the whole eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted (15-20 minutes).
  6. Beat in the toasted almond flour and mix well so no lumps remain.
  7. Beat in the almond and orange extracts and the zest.
  8. Sift in the flour in 4 batches over the mixture, folding it in gently after each addition.
  9. Put about 250 mL of the batter into the cooled melted butter and incorporate well.
  10. Gently fold this butter-batter mixture into the remaining batter.
  11. Spoon the batter into twenty-four buttered Madeleine moulds and bake the Madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden.
  12. Turn the Madeleines out on a rack, let them cool.
  13. Once cooled, dip into the chocolate if using right away, if not, Madeleines freeze well.

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