Awwww… Nothing like a luscious afternoon tea to kick off all the week’s aggravation. Reading my new Ottolenghi book (Plenty) it is vegetarian heaven. By the way it’s Friday, yuhuuuull! What are your plans? Going for a short trip? Or just stay at home chilling? Ether or, I strongly recommend this cookies, they are not only very yummy but they also smell fantastic. I’m so in love with this Orange blossom water. Have you tried it? They smell heavenly. I used fresh peach for this one. It’s cakey and chewy. Soooooo good. Go on…change to your flips and go bake some cookies giiiirl, (or guy) Plenty of guys baking nowadays. Isn’t that awesome? Have a great weekend.

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Great Gadget From Williams Sonoma.

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Fresh Peach Orange Blossom Cookies

Adapted from Marta Stewart’s Cookies.

Ingredients:

  • 2 cups all-purpose flour, plus 2 tablespoons
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon Orange blossom water
  • 2 large peaches, pitted, and cut into 1/4-inch dice.
  • 1/3 cup peach jam or preserves

Directions:

Preheat oven to 375. Whisk together flour, salt, and baking soda. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and orange blossom water. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

{ 36 comments }

Mixed Berries Clafoutis

by Anna on August 3, 2010

in Breakfast,Desserts,Eggs

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Clafoutis …there is so many recipes online, I have tried many and this one is my favorite. Because the custard tastes like a pudding, and it’s not a big deal to make in the morning, which was perfect because we wanted to go to Laguna Beach. And I have learned my lessons to never evaaaaaaar get out of the house without giving my better half a proper breakie. Without coffee his brain is on stand by mode and we don’t want any of that on the roads do we? So I made this Clafoutis, tones of coffee, and then we drove to Laguna. Wow …it is beautiful; it was such a fun day. Later strolling the little stores and Art Galleries what a cute place. The end of the day we went to this place called “the Cliff” To have some drinks and a bite. It’s in front of the ocean, sooooooo pretty with the sunset. Lovely day.

Mixed Berries Clafoutis

Ingredients:

  • 4 eggs
  • 1 cup sugar
  • 1-cup flour
  • 1 1/2 cups milk
  • ½ pint of blueberry
  • ½ pint of raspberry

Directions:

Preheat the oven to 350 degrees F. Grease an oval ovenproof dish about 13 inches long. In a mixing bowl, whisk the eggs and 1 cup of the sugar. Stir in the flour. Whisk in the milk to form a smooth batter. Place the blueberries and raspberries in the ovenproof dish. Pour the batter over the berries and place in the oven. Bake for 40 to 45 minutes or until it is sponge like. Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm. Garnish with powdered sugar.

{ 34 comments }

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A dessert site…. it seems so easy at first…yes I had quite a few headaches with my template, few snafus, and some mini heart attacks, but in the end all is good. So here I am full of ideas and surrounded by as many books and magazines about baking as I could put my hands on. Always giving myself some peppy talks, like… “you can do it…its not such a big deal…its just cakes.” But somehow in the back of my mind I know I’m clueless. Who am I kidding? I had so many fiascos already, you wouldn’t believe; I had muffins coming out of the oven so hard that you could use them as a weapon. I had a batch of carbonized meringues and cookies so flat that you could totally send them by fax. But like everything in life you just have to keep on trying. So I’m so happy to finally show you something that actually worked. This delicious meringue recipe (not carbonized this time) and a raspberry basil-frozen yogurt. Enjoy.

Raspberry Basil frozen yogurt and Meringues

Ingredients:

  • 2 cups of whole milk yogurt
  • 2 cups of raspberries
  • ¾ cup of sugar
  • ½ cup basil leaves
  • 2 teaspoons of lemon juice

Directions:

Puree the yogurt, raspberry, basil, sugar and lemon juice. Press the mixture through a strainer to remove the seeds. Chill for 1 hour then freeze in your ice cream maker.

Orange blossom water and pistachios Meringues

Ingredients:

  • 5 egg whites
  • 11/2 cups sugar
  • 2 tsp. orange blossom water
  • ½ cup chopped pistachios

Directions:

Pre-heat the oven to 250F. Spread the sugar evenly over a tray lined with parchment paper; place the tray in the oven for about 10 minutes. While the sugar is in the oven, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, start the machine on high speed on let it work until the egg white start to froth. Carefully pour the sugar slowly, once it has all been added, add the orange blossom water. And continue whisking on high speed until the meringue is cold. To shape the meringues, line a tray with parchment paper. Have ready 2 large spoons. Use one of then to scoop up a big dollop of meringue, then use the other spoon to scrape it off. Sprinkle the chopped pistachios on top of the meringues. Bake then for 2 hours.

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{ 22 comments }

Lemon and Pistachios Cake

by Anna on July 15, 2010

in Desserts

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Those lemon trees are from the Getty Museum. I went there with my hubby and was expecting a museum….but as soon as we got into the driveway my jaw fell and never went back. The garden was the most amazing thing I have ever seen, EVAAAAR….All sorts of fruit trees and herbs…OMG!!! I just wanted to live in that garden no need for house, I would sleep under the trees LOL. If you here in LA please, please, please go visit. It’s dreamy. The pomegranate trees were full of flowers It was embarrassing  my husband gashing on the tree. Now….is my lemon cake made from those luscious lemons??? I wish…. but they would probably cut my arms if I tried to pluck one of those lemons. LOL  I don’t think even the bugs are aloud close to those trees. But they sure gave me lots of inspirations.To see more of my visit at The Getty click here .

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Lemon and Pistachios Cake

Ingredients:

  • 1¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, at room temperature
  • 1-cup sugar
  • 2 eggs
  • ½ cup milk
  • 1 Tbs. finely grated lemon zest

For the lemon syrup:

  • 2 tbs. butter
  • 1/2 cup sugar
  • 3 Tbs. fresh lemon juice
  • 1 cup of roasted pistachios (whole)

Direction:

Preheat an oven to 350°F. Grease and flour a  round cake pan. In a bowl, stir and toss together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Meanwhile, make the lemon syrup: In a small pan combine the sugar, butter and lemon juice. stirring occasionally until gets a bit syrupy. Add the whole pistachios and set aside. After the cake cooled down a bit poke some wholes in the cake and spread the lemon syrup with pistachios on top of the cake.

{ 48 comments }

Peach and Vanilla Tart

by Anna on July 8, 2010

in Desserts,Tart


For some histories click here

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Peach and Vanilla Tart

  • 1sheet of fillo dough
  • 1 Vanilla bean open in half
  • 2 tablespoons caster sugar
  • Butter to brush

Directions:

Preheat the oven to 350F. Defrost the fillo dough to room temperature, cut small squares and brush it with melted butter. In a saucepan heat the sugar, Vanilla bean, and the peach slices to caramelize it a bit.  Spread the slices on the dough and brush the rest of the sugar/ Vanilla syrup on top and bake until golden.  Enjoy

{ 6 comments }

For some Histories click here

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White Chocolate Apricot and Macadamia Nut Blondies

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter, at room
 temperature
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tsp. instant espresso powder
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1-cup all-purpose flour
  • 3/4 cup macadamia nuts, coarsely chopped
  • 3 to 4 oz. white chocolate, coarsely chopped
  • 4 or 5 fresh apricots

Directions:

Preheat an oven to 350°F. Butter an 8-inch square baking pan. In a large bowl, combine the butter, brown sugar, espresso powder and vanilla. Using an electric mixer set on high speed beat until light and fluffy. Beat in the eggs one at a time, then continue beating until very fluffy, about 2 minutes. Reduce the speed to low, add the flour and mix in. Continuing to mix on low speed, fold in the nuts and white chocolate just until blended. Spread the batter in the prepared pan. Put the fresh apricot slices on top. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool. Cut into 24 bars. Wrap individually in plastic wrap and store at room temperature for up to 3 days.

{ 1 comment }

For some histories click here

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Honey Spiced Pear Upside Down Cake

Ingredients:

  • 1¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, at room temperature
  • 1-cup sugar
  • 2 eggs
  • ½ cup milk

For the caramel:

  • 1cup honey
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon lemon zest

Directions:

Preheat an oven to 350°F. Grease and flour a round cake pan. In a bowl, stir and toss together the flour, baking powder and salt. Set aside.

In a saucepan mix the honey, the spices and the lemon zest let it melt a bit. Cut the pears in 1 inch slices fit the slices in the bottom of your tray and pour the honey mixture.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture along with the milk. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Enjoy, have a sweet weekend.

{ 0 comments }

Rosemary Olive Oil Cake

by Anna on July 8, 2010

in Breakfast,Cakes,Desserts

For some histories click here

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Rosemary Olive Oil Cake

Ingredients:

  • 1 tablespoon of rosemary finally chopped and few springs for decoration.
  • 1 ½ cups granulated sugar
  • 2 cups + 2 tbsp unbleached pastry flour
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 ½ cups extra-virgin olive oil (the better the olive oil, the better the cake)
  • 1 ½ cups whole milk
  • 3 large eggs

Directions:

Center an oven rack and preheat the oven to 350F. Lightly coat the tart or tartlet pans with olive oil. Set aside.

In a large bowl, rub together the orange zest and sugar until the sugar is moist and fragrant. In a sieve, combine the flour, salt, baking soda, and baking powder. Sift over the sugar. Whisk to combine the dry ingredients, then make a well in the center. In a large liquid measuring cup, combine the oil, milk, and eggs, whisk to combine, then pour into the well in the dry ingredients and slowly draw in the flour mixture, whisking until incorporated. The mixture should be fairly smooth before you draw in more flour. Mix well.

Pour the batter into the prepared molds using ½-cup measuring cup as a ladle. The molds should be three-quarters full. Place the molds on a large baking sheet, half an inch apart.

Bake for 35-40 minutes until nicely browned and firm to the touch.

{ 0 comments }