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Jamie Schler Profile picture
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12 Jul, 9 tweets, 3 min read
I saw these side-by side today and realized that controlling women and suppressing votes, Texas' (and Republicans') next step - their goal - will be taking away a woman's right to vote. Image
Those big men are afraid.... Image
Women will take away their manhood. Image
Because you know women. Image
Give us an inch and we'll take a mile. Image
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Because, after all, our place is in the kitchen. Image
And, you know. Image
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More from @lifesafeast

Jamie Schler Profile picture
13 Jul
Here it is, a recipe for a light summer treat.

Hazelnut Meringue Cake with Berries and Cream

Not a cake nor a pavlova, something in between like a big macaron: nutty flavor, crispy top & dense, tender yet light layers. Use any berries you love with the cool cream filling.

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Don’t be afraid of meringue if you are a novice; a hand or stand mixer is all you need. Fold in the ground nuts lightly but firmly then spread in a pan. Once baked, just give yourself the time to very slowly & carefully loosen then turn or lift the layers out of the pans

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I used regular cake layer pans but springform pans would definitely work the best – so as not to allow the surface of the cake to crumble too much when unmolding them.

I used gelatin in the whipped cream filling in order to stabilize it: it will better support the top

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Read 18 tweets
Jamie Schler Profile picture
5 Jul
Tag @ one person on this platform that you would like to have bake or cook something from my (free) e-cookbook and share a photo of it on Twitter.

books.apple.com/us/book/id1510…
I’ll tag @JoyAnnReid and @CapehartJ savory or sweet!
Tagging @MikeWiseguy @EdGlavin @stareagle @TG22110 to cook or bake something from the ebook and share a photo 💜
Read 4 tweets
Jamie Schler Profile picture
29 Jun
Chocolate ganache is the simplest thing to make although it takes a bit of patience to know when it's exactly the right consistency for your need.

Chocolate ganache can be used as a filling (think macarons), dip, spread, frosting, drizzle, or glaze. It can be made with

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almost any type chocolate - I use dark bittersweet though I often use chocolate infused with mint, orange, blueberry, chili, etc (I use Lindt brand). I've made it with Toblerone.

I'll give you proportions/recipes for ganache drizzle, ganache filling, & ganache frosting.

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INGREDIENTS

¾ cup (3 ½ ounces/about 100 grams) coarsely chopped dark chocolate * SEE NOTES
½ cup (125 ml) heavy cream

*note: I use either a bittersweet Lindt Excellence 70% or Lindt Excellence Doux 70% although a darker, more bitter chocolate can be used. I sometimes

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Read 12 tweets
Jamie Schler Profile picture
27 Jun
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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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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Read 17 tweets
Jamie Schler Profile picture
24 Jun
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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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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Read 14 tweets
Jamie Schler Profile picture
11 Jun
You got it, friends!

Lamb Curried Stew/Tagine with Fresh Peas

When we cook a dish like this, we usually play it by ear so feel free to ad lib, as well.

One crucial element in turning a good stew, curry, or tagine into a great stew, curry or tagine is allowing it to sit

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for at least an hour, more if possible, before gently reheating & serving; the meat becomes tender, the sauce thickens and the flavors meld & deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.

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Serves 4

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 lb 5 oz – 1 lb 8 oz (22 – 25 oz / 600 – 700 g) boneless lamb lamb shoulder, cut
MORE

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Read 10 tweets

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