Pretty Paris Pastries

A few photos of some of the pretty pastry displays that continually tempt me as I'm walking around Paris. It's a good thing I walk between 6 and 8 hours per day while in this city.

These photos are all my original work and are embedded with watermarks. Please enjoy, but refrain from licking your screen.

 

the colours of summer

Though you wouldn't know it by looking outside today . . it's summer. Here are a few bright and cheery frocks to brighten your day:

Shown left is a lemon yellow layered ruffle dress by hollystadler .

Below right is a fetching orange linen belted dress by LanaStepul .












And below is a pretty cherry babydoll dress by sohomode .









Lemons and oranges and cherries . . .oh my ! Sounds like a cold glass of fruit lemonade on a summer patio to me ! Now if only the warm weather would play nice . . .

A Lighter Side to Fruitcake

Fruitcake seems to perpetually have a bad rap. Not entirely sure why. I mention the words "fruit cake" to someone and they are often met with "ehwww....I hate fruit cake. So gross.". Why? What did fruit cake ever do to them?

Many find fruit cake too dense and heavy. True, a number of fruitcakes are made this way. I have discovered that most commercially made fruitcakes contain too much fruit to batter ratio and this is what makes them so heavy. Added to this is a thick layer of overly sweet marzipan (personally, I'm not a fan of the stuff in any season).

I've been making our family fruitcakes for years. I like to make two types. One with the traditional candied cherries and peel and nuts and dark raisins. The other I make with only the light fruit. Golden raisins, dried citrus peel, dried cranberries and slivered almonds. This mixture gives the cakes a more blonde appearance with the red dried cranberries giving just a bit of colour.

I also separate the egg yolks from the egg whites (trivia question - what is the egg white called . . . besides "egg white"). The yolks get blended into the cream mixture while the egg whites are beaten stiff and then folded in at the end. This makes for a lighter, airier cake.

Another problem with fruitcake is that it can be dry. Good fruitcake remains moist. This comes from properly curing the fruitcake. And this takes time. And brandy. And a dark closet. So I usually start the fruitcakes in mid October.

So here is the recipe our family has used as far back as I can remember.

Blonde Fruitcake

Fruit Mixture

2              cup         golden raisins

1              cup         diced candied citron

1              cup         dried cranberries

1              cup         candied pineapple, chopped

1              cup         slivered almonds

1              cup         brandy, orange brandy, asbach or spiced rum

Batter

¾             cup         milk

¼             cup         brandy, orange brandy, asbach or spiced rum

1              tsp          almond extract

1 ½          cup         butter, softened

2              cup         granulated sugar

6                            eggs, separated

3 ½          cup         all purpose flour

1              tsp          cream of tartar

Cheesecloth for wrapping cakes

2              cup         brandy, orange brandy, asbach or spiced rum

In a large bowl, combine the raisins, candied citron, cranberries, pineapple and slivered almonds with the 1 cup liquor and toss to coat. Cover and allow to sit for two days. Toss, and allow to sit for another two days. Repeat until all liquid has been absorbed by the fruit mixture (about a week).

Butter 4 standard sized loaf pans (8 ½ x 4 ½ x 2 ½ “). Line bottoms with brown paper. Butter brown paper. Preheat oven to 275 degrees F.

Combine the milk, ¼ cup liquor and almond extract and set aside. In a large mixer bowl, cream the butter at medium speed until creamy. Gradually add the granulated sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Add the flour alternately with the milk mixture, beating well after each addition. Pour over fruit mixture. Mic well and set aside.

In a clean mixer bowl and with clean beaters, whip the egg whites on high speed until foamy. Add the cream of tartar and beat until still peaks form. Fold into batter. Spoon batter into prepared loaf pans. Pack evenly by pressing down batter with the back of a wooden spoon.

Bake at 275 degrees F for 1 ¾ hours until skewer inserted into center of each cake comes out clean. Remove pans from oven and cool in pans on wire racks for 30 minutes. Run knife around edge of cakes to loosen. Remove cakes from pans. Peel off paper and allow cakes to cool completely.

Wrap each cake with a double layer of cheesecloth. Using extra liquor, brush each cake with enough liquid to dampen cheesecloth. Wrap cakes in aluminum foil and store in a dark closet for 2 to 3 weeks, brushing occasionally with more liquor.

Cured cakes can be frozen for up to a year. 

G is for Gingerbread . . .

When someone tells me they don’t like gingerbread, I have to stop myself from giving my head a shake and staring at them like they have two heads. Not like gingerbread . . .phish-posh! No such thing! And then I have to consider that they actually mean they don’t like gingerbread cookies . .those hard, often store – bought stale cut outs decorated with rock hard icing and candy for buttons. Which aren’t really gingerbread at all. And real gingerbread isn’t really a bread, but a spiced cake . . . so yeah, I understand the confusion.

True gingerbread is attributed to being invented by the Greeks around 2800 B.C. and was originally thought to be made from breadcrumbs, spices and honey mixed together and formed into individual cakes. Today, ground ginger is always used; along with other spices such as cinnamon and ground cloves. Citrus zest, either lemon or orange can be used and will alter the flavor accordingly.

There are two type of molasses generally used in making gingerbread: Fancy or Cooking. Fancy molasses comes from the first boiling of the sugar cane and is lighter not only in colour but also in flavor. Dark or “Blackstrap” molasses results from the second (or sometimes third) boiling and is more condensed, giving it a more robust and deeper flavor. Cooking molasses is a blend of Fancy and Blackstrap molasses. In addition, molasses are specified as either “sulphured” or “unsulphured”, depending on whether or not sulphur dioxide was used during the processing.

The gingerbread that I make for make family and friends is a soft, moist snacking style cake made with Fancy molasses. You could use Cooking molasses . . . just keep in mind that the flavor will be stronger and you may need to increase the amount of sugar and reduce the spices to accommodate for the more pronounced flavor. This recipe freezes well, so it is great for making ahead and then thawing as needed. You can bake the recipe in the standard 13x9 inch baking pan or be creative in your presentation. Try dividing the batter between individual mini loaf pans, muffin tins, or use a decorative bundt pan. Be sure to adjust your baking time accordingly.

In addition to being a nice treat to snack on, this cake is delicious served as a warm dessert, especially during the fall and winter months. Sometimes I make it with a toffee or caramel sauce, sometimes with an orange cream sauce. Often I will sauté some apple slices in a little butter and brown sugar and pour this over the top, allowing the sauce to seep into the cake. Which of course means vanilla ice cream? Or a dollop of fresh whipped cream. Or both.

Mmmmmmm

Soft Gingerbread Cake
½ cup sugar
½ cup butter, room temperature
½ cup fancy molasses
2 eggs
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground allspice
¾ cup water

Preheat oven to 375 degrees F. Prepare a 13x9 inch baking pan (or other pans as selected).

In a medium sized bowl, blend together dry ingredients and spices. Set aside.

In a large bowl, cream butter with sugar until light and fluffy. Mix in molasses. Beat in eggs on at a time and mixing well after each addition.

Blend flour mixture into creamed mixture, alternating with water. Gently pour batter into prepared pan(s). Bake @ 375 degrees F for 30 minutes or until toothpick inserted in center comes out clean. Remove pan from oven. Allow to cool for 20 minutes before serving warm, or cool completely if freezing.

Did someone say CUPCAKES ???

Prepare recipe as above, divide batter into cupcake pan(s) or into muffin tins lined with paper liners (you will get about 18 cupcakes). Once the cupcakes have cooled . . .

Lemon Cream Cheese Frosting

1 package (8 oz) cream cheese, softened
¼ cup butter, room temperature
2 tsp lemon peel, grated
1 tsp ground cinnamon
1 tsp vanilla extract
4 cups icing sugar
1-2 tsp milk

In medium bowl, beat cream cheese and butter until smooth. Add in grated lemon peel, cinnamon and vanilla and continue beating until combined. On a low speed, gradually beat in icing sugar, alternating with milk. Only add enough milk until mixture is a spreadable consistency.

Either spread or pipe frosting onto the top of each cupcake. Garnish or decorate with pieces of candied ginger or lemon peel, sparkling sugar, sprinkles (I like just plain white round sprinkles). Or, to be really cheeky, bake miniature gingerbread cookies and stick them in the frosting.

Quick tip: only frost as many cupcakes as you need. Frosted cupcakes in the refrigerator will dry out and who wants dried out cupcakes . . .?

Enjoy!

get crackin' . . .

Aren't these eggs gorgeous? I adore the beautiful color arangement and contrast, almost too pretty to break open . . .almost.

There are so many things I want to make this weekend. Top of my list is cookies. Rich, dark chocolate cookies that hide chunks of ooey-gooey chocolate that melt in your mouth. I have a couple new recipes I've been looking at, so I think I'll try one or two of them out. Then I'll take them to work and test drive them on my co-workers to see which they prefer.

My nephew is a big fan of cupcakes. I've been toying with the idea of taking our family's Chocolate Buttermilk Sheetcake recipe which makes a lusciously moist and fluffy cake, and using it to make cupcakes instead. The recipe uses dark Dutch process cocoa instead of baking chocolate and I usually bake it in a 13x9 inch baking dish. When it's done baking, I cover the top with mini marshmallows and place it under the broiler for a couple minutes just to a toasted gloden color, then remove the pan and drizzle with melted chocolate. Talk about sin city . . indeed!

Also in consideration for this weekend is a cheesecake. I have three packages of cream cheese in the fridge that are calling out . .."cheesecake . .we want to be a Cheeeeeesecaaaake !" And with all the fresh berries in season, this is a great time to make one.

So it looks like a happy weekend of baking is ahead.

Mmmmmm . . . . . muffins !

One of my favourite things to do on a Sunday morning (besides sleeping) is to bake. Usually, it’s something quite simple like scones of muffins. The benefit is that we get to enjoy these fresh baked goodies with a lazy morning cup of tea.

The recipe I use for muffins is very simple and quite flexible. These muffins stay quite moist because they incorporate yogurt, though I have used sour cream in a pinch.

For a lighter, fluffier muffin, I add the baking powder and baking soda to the egg/yogurt/melted butter mixture instead of the traditional route of sifting it with the dry ingredients (sifting? Who has time for sifting?) The baking powder and soda cause a chemical reaction with the cultures in the yogurt and cause it to froth . . think grade 5 science project with the home made volcano.

I like this recipe because you can really use your imagination when it comes to the add-ins. This past Sunday I made two batches; one with dried blueberries and the other with chopped fresh cranberries. I also like to throw in a handful of either oat bran or wheat germ for a bit of a nutty texture and for added fibre. The end results were Blueberry Oat Bran and Cranberry Wheat Germ . . . and a very good grab-and-go breakfast for my daily train commute.

I can’t remember where this recipe came from and over the years I have made several changes. From memory, the ratios I use are:

½ cup melted butter
1 large egg
1 cup yogurt (I like French Vanilla, Pineapple or Field Berry)
1 tsp baking powder
½ tsp baking soda

Mix all the above ingredients in a medium sized bowl until well incorporated. Set aside, mixture should become frothy.

In a large bowl, stir together:
2 cup all purpose flour (you can substitute ½ cup whole wheat flour)
¾ cup sugar

I toss my add-in (diced apple, dried fruits, chopped nuts, chocolate chips, left over candied Christmas cherries) into the dry ingredients before forming a well and pouring the butter/egg/yogurt mix into the center. Gently fold together until just combined. Too much mixing and the muffins won’t rinse as nicely and will be tough and riddled with tunnels.

Spoon into prepared muffin tins, about ¾ full. I use silicone ones because they are flexible and easy to pop the muffins out without using muffin papers or having to grease the tins; and washing them afterwards is much easier.

Bake for about 15 minutes at 350 degrees. I wait about five minutes before removing them from the pans. If I remove them right away I find they are too soft and the bottoms get grid marks from the cooling rack. If I leave them in the pans too long, they start to sweat.

Once out of the pan, I usually have one hot with a little butter or soft cream cheese. The rest I let cool before storing in a large plastic freezer bag. I keep the bag in the refrigerator for easy snacks when I’m rushing around, or throw it in the freezer for later.