I came upon the most incredible source for everything macaron.
At a lovely place called...
Aren't they so pretty?
You really must take a peek...
It's a true course in the how to.
♥
The Accidental Tea Cake Artist...
With yearly Mad Tea Party of the brain, I thought it would be lovely to re-visit a tea cake blog post from A Fanciful Twist, my other bloglette.
There are questions to begin with two and three, like...
Was it more than lovely?
Did they puff up like magic?
Did it bring us together for tea?
Did it bring simple Ooo's and Aahh's?
Yes indeed, it did...
You see, it wasn't a tea-cake recipe she searched for.
It was a sugar cookie recipe she desired.
All she wanted was to play with her new cookie cutters.
But, little did she know...
That when tea-cakes want to visit, they will find a way... And, when they want her to share them with you, they will most certainly find a way. I mean, for all the tea parties we have, these super easy to bake lovelies are necessary.
It began with a google search, and a recipe titled "Melt in your mouth sugar cookies." Perfect she thought. She washed her paper bag of cookie cutters she forgot she bought last year :)
It was late Saturday night. Lovely time for baking... (she sent the Mister out for ingredients, like sour cream and cream cheese, woweee!)
You see, she was one of those girls, you know the type. Gets and idea in her head, and has to do it right away. No matter what.
So, the baking festivities began... Now, you might say, "Vanessa, read the recipe, look at all that baking powder and baking soda, of course they will puff." I just didn't realize it at the time.
I thought I would simply get to use my cookie cutters, and make little rock hard sugar cookies...
I have this idea that, life is so short, if I want to have the house smell like Christmas in August, I will. If I want to dress up in April, like a witch, I will. If I want to pop popcorn, jump on my bed and watch movies all day, if I can, I will! They are simple pleasures, that we can bring to life.
I do this thing, where I ask myself, what I feel like. And I don't think things like cruises and mansions and Bentleys. I think within reason, within my power, what would make me happy right now? And then, I try to do it...
A twirl, a hug, a dance, a french pastry, a love letter, a tall glass of raspberry swirl with ice and mint leaves, a day dream...
If at work, perhaps run outside for a break, and jump up and down, and get the blood flowing, wave your hands around... Take a deep breathe... Smile, giggle for no reason... Look up at the sky, watch the clouds. Even if just for 5 minutes...
I told Mister Lovee that if you put the rainforest hose in the giant bushes, and look up through the water and the leaves, to the sky, you really do feel like you are standing on a rock, under a water fall, in an enchanted place... He looked at me, nodded, smiled... Then closed his eyes, while in his chair, clasped his hands and layed them on his lap. Then stayed like that for a long time. With a tiny smile on his face. I think we both have the daydreamer bug... ;)
Back to tea-cakes. So, they actually started puffing in the oven. And they turned into the most delicious sweet little biscuit type things, instead of hard cookies.
I caught Mister lovely red handed, hovering over a fresh batch ;) (yummy cream cheese, butter & sugar frosting, Oolala, oh and vanilla)
Isn't that the best?? Getting a suprise like this?? What could we do?
I took my little partner in crime, and he set a lovely tea table for us in the garden...
Now, you tell me, but, I think these were a wonderful accident. We enjoyed them so very much. We rarely eat white bread. Or any refined flour. But, we indugled in these big time.
I love that Mr. Lovee enjoyed them too... Isn't that the best, to share them with someone who enjoys the whole experience...
Of course, I didn't bring my very very ladylike self to the tea-cake fest. My plate looked like it belonged to the Blueberry Absconder Royale...
And of course, I couldn't resist this...
That was a lovely tea-time. Especially after hours of making up for lost time, by searching the garden for new specimens. I found a cluster of the tiniest flowers ever.
I am most certain they are fairy flowers.
I have a very small pinky, and let me tell you, these were tiny tiny star flowers, and colorful flowers... Oh lovely...
And, a very quiet bird nest visit...
Now, I am going to direct you to the Tea Cake Recipe. However, I have some tips that I am taking very seriously ;) First of all, these are NOT cookies like the recipe says. They are more like little sweet soft cake biscuits.
ALSO you must be AWARE that mine baked in 7 minutes (not 15). I rolled my dough a bit thicker for the last batch, and they were the best. I'd say a half inch thickness. I used all real butter, for frosting as well.
And, make sure the cakes are WHITE when you take them out of the oven. Do not let them get golden. They will be too dry to eat. At 7 minutes, mine were lightly golden on the bottom. Of course, all ovens are calibrated differently. But I am just saying, check yours at 7 minutes... (also, I only left the dough in the fridge for one hour, so you don't have to worry to leave it in over night, but you can if you want)
Hope they work out for you...
Back to fairies in the garden and mischief!
♥
| |
Homemade Pop Tarts
I know, pop tarts?
Of all things.
See, I have heard so many pregnant women say they are craving pop tarts, that now 100% not with child me, wants one.
And I dare say, homemade, they look rather decadent and beyond lovely.
(photo and mini pop tart recipe here)
The recipe I am going to try first is from Smitten Kitchen below...
She has so many filling options, fun!
Homemade Pop Tarts
Adapted from King Arthur Flour
Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling
Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Alternate fillings:9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste
To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.
To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.
Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
Bake the tarts: Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
Whole Wheat Variation: I was itching to swap out 1/2 cup of the flour with whole wheat flour. I am sure it would make it more deliciously breakfast.
Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles.
Savory Pop Tarts: Nix the sugar in the dough and halve the salt. Fill with pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds. Please invite me over.
Do ahead: The sweet versions should keep at room temperature in an airtight container for a week. If you’d like to make them further in advance, I vote for freezing them unbaked between layers of waxed paper, and baking them as you need.
Looks easy and pretty and fun, no?
Lovely for Mother's Day too me thinks.
Okay, here I go...
♥
| |
Pink Popcorn
My brain is obsessed with everything pink these days.
Well actually, almost always, if we're being honest here.
So, imagine my delightment in finding beautiful pink popcorn?
And a recipe too.
Isn't it so pretty?
Martha has some Peony Pink Popcorn balls with cranberries that looked lovely as well.
I feel another obsession coming on.
Perfect for V-day too!
For some reason, I am now singing this song ;)
♥
| |
Crème Brûlée
One of my most favorite desserts ever.
Not too sweet at all.
Crunchy top.
A couple raspberries...
Voila!
(Found a great photo plus recipe below, here)
Crème Brûlée
2 cups heavy cream
8 large egg yolks
1/2 cup sugar plus extra for the caramel crust
3/4 tsp vanilla
Heat the cream almost to a simmer over medium-low heat.
Stir the egg yolks and sugar with a wooden spoon until just blended and gradually stir in the heated cream, taking care not to scramble the eggs. Strain through a fine-mesh sieve into a bowl or a large measuring cup with a pour spout. Stir in the vanilla.
Carefully pour the custard into four 6-oz or 6 4-oz custard cups or shallow ramekins and place on a baking sheet with a lip around the edge. Add enough water to go about halfway up the sides of the ramekins and carefully set the whole pan in a 325 degree oven.
Bake until the custards are set but still slightly quivery in the center when gently shaken, about 30-35 minutes. Remove from the water bath and let cool to room temperature.
Cover each custard with plastic wrap and refrigerate for 8 hours or up to 2 days. Just before serving, gently blot away any liquid that has formed on the surface of the custard, sprinkle 1 1/2 to 2 tsp of white sugar evenly over the tops of the custards, and caramelize with a kitchen torch or by placing the custards under the broiler for a minute or two.
ps: Cute option? Use heart ramekins for Valentine's day.
♥
| |
