Discover and read the best of Twitter Threads about #isolationbaking
Most recents (24)
I am so upset with the news right now and I think we all are so I think we need the recipe for this classic
Chocolate Chiffon Pie
Right here. Right now. Am I right?
Follow the thread 👇
Chocolate Chiffon Pie
Right here. Right now. Am I right?
Follow the thread 👇
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INGREDIENTS
1 pre-baked 10-inch sweet pastry shell, pre-baked and cooled (*see note)
1 tablespoon powdered unflavored gelatin
¼ cup cold water
2 ounces (56/60 grams) unsweetened or bittersweet chocolate, chopped
½ cup boiling water
3 eggs, separated
MORE
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INGREDIENTS
1 pre-baked 10-inch sweet pastry shell, pre-baked and cooled (*see note)
1 tablespoon powdered unflavored gelatin
¼ cup cold water
2 ounces (56/60 grams) unsweetened or bittersweet chocolate, chopped
½ cup boiling water
3 eggs, separated
MORE
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½ cup (100 grams) + ½ cup (100 grams) granulated sugar, separated
¼ tsp salt
1 tsp vanilla
2 cups (500 ml) heavy whipping cream + powdered/icing sugar to taste
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½ cup (100 grams) + ½ cup (100 grams) granulated sugar, separated
¼ tsp salt
1 tsp vanilla
2 cups (500 ml) heavy whipping cream + powdered/icing sugar to taste
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A non-@verified thread 🧵
I would like to tell my new followers & friends what I’m all about:
Starting with my absolutely free, very excellent e-cookbook #IsolationBaking on @AppleBooks for Apple/Mac/iPad users.
(I'm a cookbook author & food writer)
books.apple.com/us/book/id1510…
I would like to tell my new followers & friends what I’m all about:
Starting with my absolutely free, very excellent e-cookbook #IsolationBaking on @AppleBooks for Apple/Mac/iPad users.
(I'm a cookbook author & food writer)
books.apple.com/us/book/id1510…
For those of you who are PC/android, here’s the pdf version of my e-cookbook #IsolationBaking
drive.google.com/file/d/1HctkXg…
drive.google.com/file/d/1HctkXg…
Food writer...recipe developer...I also wrote the only cookbook featuring the magnificent orange... and the recipes are fabulous and astonishing!
amzn.to/2L6fCPE
(sadly Amazon because my publisher has not renewed publication)
amzn.to/2L6fCPE
(sadly Amazon because my publisher has not renewed publication)
I'll exchange my recipe for
Chocolate Cinnamon Marble Loaf Cake (1 to share, 1 to keep)
for a few more followers to get me to an even 66K
#IsolationBaking even when we aren't isolated. Because I'm in the mood to share and so should you be.
👇 follow the thread.
Chocolate Cinnamon Marble Loaf Cake (1 to share, 1 to keep)
for a few more followers to get me to an even 66K
#IsolationBaking even when we aren't isolated. Because I'm in the mood to share and so should you be.
👇 follow the thread.
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INGREDIENTS
1 ½ ounces (45 grams) unsweetened or bittersweet chocolate
2 ½ cups (350 grams) cake flour
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
8 tablespoon (115 grams) unsalted butter, softened to room temperature
1 teaspoon vanilla
more
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INGREDIENTS
1 ½ ounces (45 grams) unsweetened or bittersweet chocolate
2 ½ cups (350 grams) cake flour
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
8 tablespoon (115 grams) unsalted butter, softened to room temperature
1 teaspoon vanilla
more
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1-½ cups (300 grams) sugar
3 large eggs
¾ cup (200 ml) milk
3.5 oz (100 g) dark chocolate (I use Lindt 70% dark or one of their flavored chocolates)
2 teaspoons (9-1/2 grams) unsalted butter
½ cup (125 ml) heavy cream
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1-½ cups (300 grams) sugar
3 large eggs
¾ cup (200 ml) milk
3.5 oz (100 g) dark chocolate (I use Lindt 70% dark or one of their flavored chocolates)
2 teaspoons (9-1/2 grams) unsalted butter
½ cup (125 ml) heavy cream
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This is one of my favorite Rosh Hashanah desserts that pairs the traditional apples & honey in a very untraditional way.
Honey Custards with Caramelized Apples
For a round, sweet year.
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Honey Custards with Caramelized Apples
For a round, sweet year.
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INGREDIENTS
3 cups (700 ml) milk
3 large eggs
1/2 cup (125 ml) runny (liquid) honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoon butter or margarine
2 to 4 tablespoons honey
MORE
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INGREDIENTS
3 cups (700 ml) milk
3 large eggs
1/2 cup (125 ml) runny (liquid) honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoon butter or margarine
2 to 4 tablespoons honey
MORE
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2/
1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional
Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon
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1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional
Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon
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My recipe for Chocolate Potato Brownies
Actually, more a snack cake, these are a delicious but unusual brownie & a great thing to do when you have leftover mashed potatoes. They aren’t too sweet. They’re moist & slightly chewy yet light & cake-like. They’re rather
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Actually, more a snack cake, these are a delicious but unusual brownie & a great thing to do when you have leftover mashed potatoes. They aren’t too sweet. They’re moist & slightly chewy yet light & cake-like. They’re rather
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& got surprisingly enthusiastic raves from my 2 taste testers as being the perfect cake.
And they're really easy to make so let's go.
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& got surprisingly enthusiastic raves from my 2 taste testers as being the perfect cake.
And they're really easy to make so let's go.
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INGREDIENTS
2 ounces (60 grams) unsweetened or bittersweet chocolate*
2 ounces (60 grams) semisweet chocolate*
5 tablespoons (75 grams) unsalted butter
1 tablespoon vegetable oil
1 cup (140 grams) flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
MORE
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INGREDIENTS
2 ounces (60 grams) unsweetened or bittersweet chocolate*
2 ounces (60 grams) semisweet chocolate*
5 tablespoons (75 grams) unsalted butter
1 tablespoon vegetable oil
1 cup (140 grams) flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
MORE
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Friends have requested the recipe for my favorite tart.
Lemon Tart with Mascarpone Whipped Cream
This sweet, tangy, very lemony tart is best eaten chilled, perfect served plain without any topping, with lightly sweetened whipped cream on the side, or topped with this
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Lemon Tart with Mascarpone Whipped Cream
This sweet, tangy, very lemony tart is best eaten chilled, perfect served plain without any topping, with lightly sweetened whipped cream on the side, or topped with this
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whipped cream made richer with mascarpone.
You'll need My Sweet Pastry Almond Tart Crust for a 10-inch (25 cm) pie dish which you'll find on page 86 of my #IsolationBaking e-cookbook (free to download).
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whipped cream made richer with mascarpone.
You'll need My Sweet Pastry Almond Tart Crust for a 10-inch (25 cm) pie dish which you'll find on page 86 of my #IsolationBaking e-cookbook (free to download).
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INGREDIENTS lemon filling
4 eggs
2 egg yolks
About 1 ½ cups + 2 teaspoons (275 grams) sugar
¾ cup (190 ml) fromage frais 0% fat-free, quark or thick fresh cream
1 cup (250 ml) freshly squeezed lemon juice from about 6 lemons
Finely grated zest of 3 lemons
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INGREDIENTS lemon filling
4 eggs
2 egg yolks
About 1 ½ cups + 2 teaspoons (275 grams) sugar
¾ cup (190 ml) fromage frais 0% fat-free, quark or thick fresh cream
1 cup (250 ml) freshly squeezed lemon juice from about 6 lemons
Finely grated zest of 3 lemons
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Speaking of being an influencer, and for #NationalBakingMonth I'm going to share with you the recipe for my very favorite cake
Chocolate Espresso Layer Cake with mocha mascarpone buttercream frosting.
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Chocolate Espresso Layer Cake with mocha mascarpone buttercream frosting.
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Makes an 8 ½ or 9-inch two layer cake or 7-inch three layer cake
INGREDIENTS cake
1 ¾ cup (245 grams) flour
2 cups (400 grams) sugar
¾ cup (75 grams) unsweetened cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
MORE
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Makes an 8 ½ or 9-inch two layer cake or 7-inch three layer cake
INGREDIENTS cake
1 ¾ cup (245 grams) flour
2 cups (400 grams) sugar
¾ cup (75 grams) unsweetened cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
MORE
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2 large eggs, lightly beaten
1 cup (250 ml) whole milk
½ cup (125 ml) vegetable oil
2 teaspoons vanilla
1 cup (250 ml) prepared coffee *
* If you prefer, the coffee can be replaced with water or a mixture of water and fruit juice.
Frosting recipe at the end.
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2 large eggs, lightly beaten
1 cup (250 ml) whole milk
½ cup (125 ml) vegetable oil
2 teaspoons vanilla
1 cup (250 ml) prepared coffee *
* If you prefer, the coffee can be replaced with water or a mixture of water and fruit juice.
Frosting recipe at the end.
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You all need some food. Here's the perfect winter recipe
Curried Lamb Stew with Peas
One crucial element in turning a good stew, curry or tagine into a great stew, curry or tagine is allowing it to sit for at least an hour, more if possible, before gently reheating and
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Curried Lamb Stew with Peas
One crucial element in turning a good stew, curry or tagine into a great stew, curry or tagine is allowing it to sit for at least an hour, more if possible, before gently reheating and
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serving; the meat becomes tender, the sauce thickens and the flavors meld and deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.
Serves 4
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serving; the meat becomes tender, the sauce thickens and the flavors meld and deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.
Serves 4
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INGREDIENTS
Olive oil + margarine for cooking
2 – 3 medium onions (I use 1 yellow + 1 red), peeled, halved, sliced
1 large or 2 medium cloves garlic, peeled & thickly sliced
1 pound 5 ounces – 1 pound 8 ounces (22 – 25 ounces /
MORE
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INGREDIENTS
Olive oil + margarine for cooking
2 – 3 medium onions (I use 1 yellow + 1 red), peeled, halved, sliced
1 large or 2 medium cloves garlic, peeled & thickly sliced
1 pound 5 ounces – 1 pound 8 ounces (22 – 25 ounces /
MORE
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My recipe for Coq au Vin might have started by reading through Julia's but it's very different. And fabulous.
Coq au Vin
Perfect to make ahead of time & reheat; the chicken becomes more tender, the flavors become unified & richer.
#IsolationBaking
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Coq au Vin
Perfect to make ahead of time & reheat; the chicken becomes more tender, the flavors become unified & richer.
#IsolationBaking
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INGREDIENTS
2 ½ to 3 pounds (about 1.5 kg) chicken pieces, or enough for 4 people
2 tablespoons olive or good cooking oil
4 ounces (120 grams) smoky lardons or smokey slab bacon, about 1/2-inch (1 cm) thick, cut into ½-inch (1 cm) slices
MORE
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INGREDIENTS
2 ½ to 3 pounds (about 1.5 kg) chicken pieces, or enough for 4 people
2 tablespoons olive or good cooking oil
4 ounces (120 grams) smoky lardons or smokey slab bacon, about 1/2-inch (1 cm) thick, cut into ½-inch (1 cm) slices
MORE
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¼ - 1/3 cup (65 to 85 ml) brandy, optional but recommended
2 carrots, cleaned, trimmed, sliced into ½-inch- (1 cm) thick coins
2 cloves garlic, puréed or finely minced
1 bay leaf
¼ teaspoon thyme, fresh or fresh dried
MORE
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¼ - 1/3 cup (65 to 85 ml) brandy, optional but recommended
2 carrots, cleaned, trimmed, sliced into ½-inch- (1 cm) thick coins
2 cloves garlic, puréed or finely minced
1 bay leaf
¼ teaspoon thyme, fresh or fresh dried
MORE
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How to make my favorite pie crust: a sweet pâté sablée or cookie crust: Part 1
(Follow the thread)
(Follow the thread)
How to make my favorite pie crust: a sweet pâté sablée or cookie crust: Part 2
(Follow the thread)
(Follow the thread)
How to make my favorite pie crust: a sweet pâté sablée or cookie crust: Part 3
(Follow the thread)
(Follow the thread)
Your moment of baking zen...looks like biscotti won so here is the recipe for my
Traditional Christmas Biscotti
Great to eat, great to offer.
#IsolationBaking #StirCrazyPodcast
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Traditional Christmas Biscotti
Great to eat, great to offer.
#IsolationBaking #StirCrazyPodcast
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INGREDIENTS
2/3 cup (135 grams) sugar
2 large eggs
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups (245 grams) flour
1 teaspoon Spice Blend *(see note)
MORE
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INGREDIENTS
2/3 cup (135 grams) sugar
2 large eggs
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups (245 grams) flour
1 teaspoon Spice Blend *(see note)
MORE
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3/4 cup shelled, unsalted pistachios
1 cup dried cranberries or dried cherries
*I use a mixed Christmas Spice from Germany called Pflaumenmus Gewürz (Plum Jam Spices), a blend of cinnamon, nutmeg, star anise, ginger, cloves, lemon & orange zests. Feel free to use up to
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3/4 cup shelled, unsalted pistachios
1 cup dried cranberries or dried cherries
*I use a mixed Christmas Spice from Germany called Pflaumenmus Gewürz (Plum Jam Spices), a blend of cinnamon, nutmeg, star anise, ginger, cloves, lemon & orange zests. Feel free to use up to
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Apple Cinnamon Coffee Cake Twist: the recipe
Don't be daunted: the dough is fast & easy to put together, more time is spent waiting than fiddling with fussy ingredients or complicated techniques. Topped with a marvelous cinnamon glaze, is one of the best sweet yeast
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Don't be daunted: the dough is fast & easy to put together, more time is spent waiting than fiddling with fussy ingredients or complicated techniques. Topped with a marvelous cinnamon glaze, is one of the best sweet yeast
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coffee cakes I’ve made.
Makes 2 loaves
INGREDIENTS for the dough
3 ½ cups (450-460 g) flour, stirred up and lightly spooned into measuring cup & leveled
3 tablespoons (50 grams) sugar
1 ½ teaspoon (7 grams) active dry yeast
1 ¼ teaspoon salt
MORE
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coffee cakes I’ve made.
Makes 2 loaves
INGREDIENTS for the dough
3 ½ cups (450-460 g) flour, stirred up and lightly spooned into measuring cup & leveled
3 tablespoons (50 grams) sugar
1 ½ teaspoon (7 grams) active dry yeast
1 ¼ teaspoon salt
MORE
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3 tablespoons (45 grams) unsalted butter, softened to room temperature
1 cup (250 ml) milk (I use half whole, half lowfat), warmed to tepid/skin temperature
1 large egg at room temperature
1 teaspoon vanilla or orange extract
MORE
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3 tablespoons (45 grams) unsalted butter, softened to room temperature
1 cup (250 ml) milk (I use half whole, half lowfat), warmed to tepid/skin temperature
1 large egg at room temperature
1 teaspoon vanilla or orange extract
MORE
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Extra special Autumn recipe
Chestnut Fondant Bundt with Chocolate Ganache Drizzle
A "fondant" is a French cake that "melts" in the mouth. It has an indescribable, dense yet light, super moist texture. This cake is made with chestnut flour which gives it an unusual, nutty
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Chestnut Fondant Bundt with Chocolate Ganache Drizzle
A "fondant" is a French cake that "melts" in the mouth. It has an indescribable, dense yet light, super moist texture. This cake is made with chestnut flour which gives it an unusual, nutty
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yet very particular flavor. The cake is not too sweet which makes the dark chocolate ganache the perfect complement.
This recipe is for a 9” (23 cm) Bundt pan but it can be made into individual bundlets as well.
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This recipe is for a 9” (23 cm) Bundt pan but it can be made into individual bundlets as well.
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***recommendation: If you have a digital kitchen scale, set it for grams and use it for this recipe.
INGREDIENTS
4 large eggs, separated
14 tablespoons (7 oz /200 grams) unsalted butter, melted then cooled
1-1/3 cups + 2 teaspoons (5.3 oz/150 grams) chestnut flour
MORE
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***recommendation: If you have a digital kitchen scale, set it for grams and use it for this recipe.
INGREDIENTS
4 large eggs, separated
14 tablespoons (7 oz /200 grams) unsalted butter, melted then cooled
1-1/3 cups + 2 teaspoons (5.3 oz/150 grams) chestnut flour
MORE
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Time for cake! My recipe for
Matcha & Chocolate Marble Loaf
Matcha is a powder made of finely ground green tea boasting many potent nutritional properties. You can replace the Matcha in the recipe with 1 teaspoon fine orange or lemon zest or your favorite spice blend.
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Matcha & Chocolate Marble Loaf
Matcha is a powder made of finely ground green tea boasting many potent nutritional properties. You can replace the Matcha in the recipe with 1 teaspoon fine orange or lemon zest or your favorite spice blend.
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INGREDIENTS
2 cups (280 grams) flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons (45 grams) unsalted butter, melted
2 packed tablespoons unsweetened cocoa powder
12 tablespoons (175 grams) unsalted butter, softened to room temperature
MORE
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INGREDIENTS
2 cups (280 grams) flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons (45 grams) unsalted butter, melted
2 packed tablespoons unsweetened cocoa powder
12 tablespoons (175 grams) unsalted butter, softened to room temperature
MORE
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1 1/3 cups (270 grams) sugar
2 large eggs
1 teaspoon vanilla
½ cup (125 ml) whole milk
1 ½ teaspoon green Matcha tea powder
Preheat the oven to 350°F (180°C).
Butter an 8 x 4 inch (about 20 ½ x 10 cm) loaf pan. Cut a long strip of parchment paper the width of the pan
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1 1/3 cups (270 grams) sugar
2 large eggs
1 teaspoon vanilla
½ cup (125 ml) whole milk
1 ½ teaspoon green Matcha tea powder
Preheat the oven to 350°F (180°C).
Butter an 8 x 4 inch (about 20 ½ x 10 cm) loaf pan. Cut a long strip of parchment paper the width of the pan
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Timeline cleanser for an autumn Sunday afternoon.
Pudding au Pain
American bread pudding is cubes of bread with custard poured over the cubes then baked. French pudding purées the cubes of bread together with the custard ingredients making a smooth batter, creating a
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Pudding au Pain
American bread pudding is cubes of bread with custard poured over the cubes then baked. French pudding purées the cubes of bread together with the custard ingredients making a smooth batter, creating a
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dense, chewy, pudding-like loaf cake. Raisins add sweetness, a touch of orange zest & cinnamon for flavor, and a lightly bitter caramel coating for an intriguing touch.
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dense, chewy, pudding-like loaf cake. Raisins add sweetness, a touch of orange zest & cinnamon for flavor, and a lightly bitter caramel coating for an intriguing touch.
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INGREDIENTS
3.5 ounces (100 grams) raisins, dark or blond
7 ounces (200 grams) stale bread, cubed
2 cups (500 ml or ½ litre) milk, whole or low fat
¾ cup (150 grams) sugar
3 large eggs, lightly beaten
Finely grated zest of one orange, preferably untreated
MORE
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INGREDIENTS
3.5 ounces (100 grams) raisins, dark or blond
7 ounces (200 grams) stale bread, cubed
2 cups (500 ml or ½ litre) milk, whole or low fat
¾ cup (150 grams) sugar
3 large eggs, lightly beaten
Finely grated zest of one orange, preferably untreated
MORE
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This is one of my favorite Rosh Hashanah desserts that pairs the traditional apples & honey in a very untraditional way.
Honey Custards with Caramelized Apples
For a round, sweet year.
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Honey Custards with Caramelized Apples
For a round, sweet year.
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INGREDIENTS
3 cups (700 ml) milk
3 large eggs
1/2 cup (125 ml) runny (liquid) honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoon butter or margarine
2 to 4 tablespoons honey
MORE
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INGREDIENTS
3 cups (700 ml) milk
3 large eggs
1/2 cup (125 ml) runny (liquid) honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoon butter or margarine
2 to 4 tablespoons honey
MORE
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1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional
Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon
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1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional
Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon
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A weekend treat to distract and soothe. Food for the body and soul. A recipe for
Tomato and Caramelized Onion Tart
Time to bake. #IsolationBaking
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Tomato and Caramelized Onion Tart
Time to bake. #IsolationBaking
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INGREDIENTS
About 14 ounces (400 grams) puff pastry or bread dough OR a classic quiche dough for a 10-inch (25-cm) tart dish (see my #IsolationBaking e-cookbook).
MORE
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INGREDIENTS
About 14 ounces (400 grams) puff pastry or bread dough OR a classic quiche dough for a 10-inch (25-cm) tart dish (see my #IsolationBaking e-cookbook).
MORE
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Olive oil
3 yellow onions, peeled, cut in half, thinly sliced
2 cloves garlic chopped or coarsely minced
Fresh or dried thyme
Fresh or dried basil
Salt & black pepper
About 6 medium (maybe 2 - 3 inches across) ripe tomatoes (* see note)
MORE
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Olive oil
3 yellow onions, peeled, cut in half, thinly sliced
2 cloves garlic chopped or coarsely minced
Fresh or dried thyme
Fresh or dried basil
Salt & black pepper
About 6 medium (maybe 2 - 3 inches across) ripe tomatoes (* see note)
MORE
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Chocolate Spice Cake
This is a recipe I developed years ago: while the outside isn't always perfect (just cover it in ganache), the cake itself is divine, dense, moist, intensely chocolate. With just the perfect touch of spices. Fabulous made with coffee, too.
Let's bake!
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This is a recipe I developed years ago: while the outside isn't always perfect (just cover it in ganache), the cake itself is divine, dense, moist, intensely chocolate. With just the perfect touch of spices. Fabulous made with coffee, too.
Let's bake!
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INGREDIENTS
1 cup boiling water * see note
3 ounces (90 grams) unsweetened chocolate
8 tablespoons (115 grams) unsalted butter, softened
1 teaspoon vanilla
2 cups (400 grams) sugar
2 large eggs, separated
1 teaspoon baking soda
MORE
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INGREDIENTS
1 cup boiling water * see note
3 ounces (90 grams) unsweetened chocolate
8 tablespoons (115 grams) unsalted butter, softened
1 teaspoon vanilla
2 cups (400 grams) sugar
2 large eggs, separated
1 teaspoon baking soda
MORE
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½ cup (125 ml) sour cream (or Greek yogurt/fromage frais)
2 cups less 2 tablespoons (260 g) flour
1 teaspoon baking powder
1 teaspoon mixed Christmas Spice ** see note
Chocolate Ganache to top
* note: All or part of the water can be replaced with other liquids to change
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½ cup (125 ml) sour cream (or Greek yogurt/fromage frais)
2 cups less 2 tablespoons (260 g) flour
1 teaspoon baking powder
1 teaspoon mixed Christmas Spice ** see note
Chocolate Ganache to top
* note: All or part of the water can be replaced with other liquids to change
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You did it! Here is my recipe for an
Italian Pine Nut Tart (Pinolata)
For one 9- to 10-inch (25-cm) round tart. I use my 13 ½ x 3 ¾- inch (34 x 10-cm) rectangular tart tin + 1 small 4 ¼-inch (11-cm) round tartlet tin.
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Italian Pine Nut Tart (Pinolata)
For one 9- to 10-inch (25-cm) round tart. I use my 13 ½ x 3 ¾- inch (34 x 10-cm) rectangular tart tin + 1 small 4 ¼-inch (11-cm) round tartlet tin.
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INGREDIENTS
1 batch single Sweet Pastry Pie Crust (in my #IsolationBaking ecookbook)
1 cup (100 grams) finely ground blanched almonds
Heaping ½ cup (75 grams) very fresh, lightly toasted pine nuts, finely ground
MORE
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INGREDIENTS
1 batch single Sweet Pastry Pie Crust (in my #IsolationBaking ecookbook)
1 cup (100 grams) finely ground blanched almonds
Heaping ½ cup (75 grams) very fresh, lightly toasted pine nuts, finely ground
MORE
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4 ½ oz (about 8 tablespoons + 2 teaspoons/ 125 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
2 whole large eggs
2 large egg yolks
1 tablespoons + 2 teaspoons (25 grams) flour
MORE
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4 ½ oz (about 8 tablespoons + 2 teaspoons/ 125 grams) unsalted butter, softened to room temperature
¾ cup (150 grams) sugar
2 whole large eggs
2 large egg yolks
1 tablespoons + 2 teaspoons (25 grams) flour
MORE
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Let's bake.
Old-fashioned Blueberry Buckle
A great snack or breakfast cake.
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Old-fashioned Blueberry Buckle
A great snack or breakfast cake.
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INGREDIENTS Streusel Topping
¼ cup (35 grams) flour
¼ cup (50 grams) granulated sugar
¼ cup packed (55 grams) light brown sugar
½ teaspoon ground cinnamon
4 tablespoons (60 grams) cold unsalted butter
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INGREDIENTS Streusel Topping
¼ cup (35 grams) flour
¼ cup (50 grams) granulated sugar
¼ cup packed (55 grams) light brown sugar
½ teaspoon ground cinnamon
4 tablespoons (60 grams) cold unsalted butter
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Cake
¾ cup (150 grams) sugar
4 tablespoons (60 grams) unsalted butter, softened to room temp
2 large eggs
1 teaspoon vanilla
2 cups (280 grams) flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (125 ml) buttermilk
2 ½ cups fresh blueberries or 2 cups frozen
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Cake
¾ cup (150 grams) sugar
4 tablespoons (60 grams) unsalted butter, softened to room temp
2 large eggs
1 teaspoon vanilla
2 cups (280 grams) flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (125 ml) buttermilk
2 ½ cups fresh blueberries or 2 cups frozen
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With an attention-hungry cat on my lap I'm now sharing this great seasonal dessert for everyone who has rhubarb (and berries)!
Strawberry Rhubarb Compote with Genoise Top
Different than the usual crisp, crumble, cobbler, this fruit compote is topped with a genoise cake!
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Strawberry Rhubarb Compote with Genoise Top
Different than the usual crisp, crumble, cobbler, this fruit compote is topped with a genoise cake!
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Makes 8 - 10 individual servings. You can also make it in one large baking dish.
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Makes 8 - 10 individual servings. You can also make it in one large baking dish.
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INGREDIENTS
28 ounces (800 grams) fresh rhubarb, peeled and cut into 1-inch (2 cm) chunks
28 ounces (800 grams) other mixed fruit, fresh or frozen (I use @ 1 lb/500 g strawberries + @ 1 cup fresh or frozen blueberries)
½ cup (100 grams) sugar, divided
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INGREDIENTS
28 ounces (800 grams) fresh rhubarb, peeled and cut into 1-inch (2 cm) chunks
28 ounces (800 grams) other mixed fruit, fresh or frozen (I use @ 1 lb/500 g strawberries + @ 1 cup fresh or frozen blueberries)
½ cup (100 grams) sugar, divided
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This is your weekend baking project :
Crostata di Marmellata - Italian Jam Tart
Everyone will bake one then share your photos.
#IsolationBaking
I learned to make this simple, homey, rustic tart when I lived in Italy using this delicate buttery pasta frolla sweet
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Crostata di Marmellata - Italian Jam Tart
Everyone will bake one then share your photos.
#IsolationBaking
I learned to make this simple, homey, rustic tart when I lived in Italy using this delicate buttery pasta frolla sweet
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cookie-like pastry. The crust is the focus here, the jam as a complement, like a big cookie. I normally weave my strips together to create a lattice top, but this dough is too fragile, so I just lay ½ the strips in one direction, then layer the remaining strips on top in
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cookie-like pastry. The crust is the focus here, the jam as a complement, like a big cookie. I normally weave my strips together to create a lattice top, but this dough is too fragile, so I just lay ½ the strips in one direction, then layer the remaining strips on top in
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the other direction. This dough is very fragile but it's also very forgiving: when it breaks, just patch & press together to fix. This is a great treat for snack or breakfast.
Use your favorite jam or jams.
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the other direction. This dough is very fragile but it's also very forgiving: when it breaks, just patch & press together to fix. This is a great treat for snack or breakfast.
Use your favorite jam or jams.
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My friend @Mr_Clark67 is craving brownies & is also looking for a way to use cream cheese so I'm sharing my recipe for
Espresso Brownies with Spiked Ricotta Swirl
The ricotta can be replaced with cream cheese! And make them with or without the booze.
Ready?
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Espresso Brownies with Spiked Ricotta Swirl
The ricotta can be replaced with cream cheese! And make them with or without the booze.
Ready?
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INGREDIENTS Amaretto Cinnamon Ricotta Filling:
1 cup (250 grams) ricotta cheese
1 teaspoon vanilla extract or dark rum
1 teaspoon Amaretto, brandy, or almond extract
¾ teaspoon ground cinnamon
3 tablespoons (45 grams) unsalted butter softened to room temperature
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INGREDIENTS Amaretto Cinnamon Ricotta Filling:
1 cup (250 grams) ricotta cheese
1 teaspoon vanilla extract or dark rum
1 teaspoon Amaretto, brandy, or almond extract
¾ teaspoon ground cinnamon
3 tablespoons (45 grams) unsalted butter softened to room temperature
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1/3 cup (65 grams) sugar
1 large egg
4 teaspoons cornstarch
Place the ricotta in a wire strainer over a bowl & allow to drain for one hour. Skipping this step may add that extra liquid to the mix & create a soggy brownie.
Remove the ricotta from the strainer & place in
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1/3 cup (65 grams) sugar
1 large egg
4 teaspoons cornstarch
Place the ricotta in a wire strainer over a bowl & allow to drain for one hour. Skipping this step may add that extra liquid to the mix & create a soggy brownie.
Remove the ricotta from the strainer & place in
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Here's a simple yet satisfying cake for you to bake today.
Vanilla Yogurt Cake (with a touch of orange if you like) with Chocolate Ganache Frosting
Easy peasy recipe...
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Vanilla Yogurt Cake (with a touch of orange if you like) with Chocolate Ganache Frosting
Easy peasy recipe...
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INGREDIENTS
2 cups (about 280 grams) flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup (200 grams) sugar
8 tablespoons (115 grams) unsalted butter, softened to room temperature
3 large eggs
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INGREDIENTS
2 cups (about 280 grams) flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup (200 grams) sugar
8 tablespoons (115 grams) unsalted butter, softened to room temperature
3 large eggs
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1 ½ cups (375 ml) natural yogurt, Greek yogurt, sour cream, or 0% fat fromage frais
1 teaspoon vanilla extract
1 teaspoon orange extract or 1 tablespoon Grand Marnier; replace with 1 extra tsp vanilla if omitting
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1 ½ cups (375 ml) natural yogurt, Greek yogurt, sour cream, or 0% fat fromage frais
1 teaspoon vanilla extract
1 teaspoon orange extract or 1 tablespoon Grand Marnier; replace with 1 extra tsp vanilla if omitting
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