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Posts Tagged ‘dessert’

“My life is a perfect graveyard of buried hopes,” I thought today, looking at the scale.  The quote, of course, is from my favorite “Anne Of Green Gables”.  The feelings are genuinely mine. I am certain, my love for desserts and baking has absolutely nothing to do with them…

So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts.  If you want to participate – the rules are very simple:

  • Make a dessert under 200 calories per serving;
  • Post the recipe and photos in your blog with a link to this entry;
  • Leave a comment here, letting me know you are in.

Next week on Thursday, I will show off your photos with respective links in one blog post.

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And for now, I hope you enjoy my skinny creation.

Cinnamon-Fudge-Walnut Brownies

From While Chasing Kids | Desserts | American

This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible

01:00
00:15
00:45

cal Calories 170kcal

fat Total Fat 8g

sat fat Saturated Fat 4g

chol Cholesterol 26mg

sodium Sodium 76mg

carbs Total Carbohydrate 25g

Serving size 46g Calories from fat 72kcal Fiber 2g Protein 3g Sugar 18g
20 servings

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup bittersweet chocolate chips
  • 1/3 cup fat-free milk
  • 5 tbs butter, melted
  • 1 tbs cinnamon
  • 2 large eggs, beaten
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
  2. Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
  3. Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
  4. Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
  5. Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.

 

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The berry season has arrived to California!  Eager to part with everything citrus I’m presenting this simple berry creation.  The chocolate ribbon, even though a bit messy, is super easy to make. 

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/Chocolate cake recipe adopted from Martha Stewart’s Triple Chocolate Mousse Cake/

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CHOCOLATE BERRY CAKE

INGREDIENTS:

Cake

  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract

Topping

  • Assorted berries
  • 4 tbs powdered sugar

Chocolate ribbon

  • 200 g of your favorite chocolate, chopped into pea-size chips

 

Yields: 8 small cakes

DIRECTIONS:

Make cakes: preheat oven to 350 degrees. Coat eight 6-ounce (3.5 inch diameter) ramekins and place them on a rimmed baking sheet.

Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Mix with a paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water. Mix on medium speed until smooth and combined, about 2 minutes.

 

Divide batter evenly among prepared ramekins. Bake for about 20 minutes, or until a wooden toothpick inserted into a center of a cake comes out clean. Place the ramekins on a wire rack.  Let cool completely before unmolding.  To unmold run a knife around sides of the cakes.

Wrap cooled cakes in a plastic wrap and refrigerate for 2 hours to 1 day.

Line a baking sheet with parchment paper.  Place cooled cakes on it.

Make chocolate ribbons.  Measure the circumference and height of the cakes.  Cut out 8 parchment paper ribbons, making sure, their length is about 7 mm (1/4 inch)  longer than the circumference and height is about 2 cm (3/4 inch) higher.

Line a table with a large sheet of parchment paper – this is your working surface.  Have a wet towel handy, as working with melted chocolate could be a messy ordeal.

Microwave the chocolate chips in a microwave-safe bowl for about 2 minutes (or until the chocolate starts to melt).  Mix the chips with a spoon to a smooth consistency.  Working with each parchment paper ribbon individually: place a ribbon on your working surface and, using a large spoon, spread a thin layer of chocolate over it, completely covering the ribbon.

Let the chocolate cool to a jelly-like consistency (about 30 seconds). Carefully lift the ribbon, using a knife to help you separate it from the work surface, and wrap it around a prepared cake, chocolate side facing the cake, overlapping the ends.  Make sure the bottom of the ribbon is lined with the bottom of your cake, the ribbon should be taller than the cake (creating a cup for the berries).

Repeat with the rest of the cakes.  Immediately place them in the fridge for about 20 minutes.

Assemble: After the chocolate is hardened, carefully peel each paper ribbon off, gently breaking the piece of chocolate where the ribbon overlapped.

Fill the cups with seasonal fruit and sprinkle with powdered sugar, if desired.

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Once again, we took a short vacation, and this mom’s separation from her kitchen resulted in a serious baking outburst. So, my New Year’s resolutions have been successfully shipped to the carb heaven, where they will probably remain sugar-high-and-all for the next 10 months.

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On a brighter note, this blog has reached 100,000 hits; which, I think, is worth a celebration!  So, Russian Friday it is – carbohydrates galore! 

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POPPY SEED ROLL

INGREDIENTS:

POOLISH:

  • 1.5 cup milk, lukewarm
  • 2 tsp active dry east
  • 1 tbs sugar
  • 160 g unbleached all-purpose flour

DOUGH:

  • 2 eggs
  • 1cup sugar
  • 50 g butter, melted and cooled to the room temperature
  • 600 g unbleached all-purpose flour
  • 1 (9 g) bag  vanilla sugar
  • ½ tsp salt

FILLING:

EGG WASH:

  • 2 egg yolks
  • 2 tbs water

Yields: 2 rolls

DIRECTIONS:

Make poolish: whisk 2 cups of flour with milk and sugar with yeast, cover and let raise for about 1 – 1,5 hours.  The poolish is ready after it reaches its peak height and drops.

Mix the dough: whisk eggs, sugar, salt, and butter together till everything is dissolved.  Add the mixture to the poolish.  Slowly add sifted flour.  Mix to incorporate all the ingredients.  Place the dough on a floured surface and knead (adding flour, if needed) till the dough stops sticking to your hands – for about 10 minutes.

Place into an lightly oiled bowl, cover, and let rest for another hour.

Make the filling: mix sugar with poppy seeds , cover with milk and bring to boil.  Simmer for about 10-15 minutes. Blend in a food processor. Let cool down before spreading.

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Make the rolls: divide the dough in to 2 halves. Working with each half separately, roll the dough into a 14 x 21 inch ((35 x 52 cm) rectangle about 0.2 inch (4-5 mm) thick. Spread half of the filling over the dough, leaving 1/2 inch (1.5 cm) edge.  Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper   Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.

Meanwhile preheat the oven to 375⁰F/190⁰C, position the rack in the middle.

Prepare the wash: whisk the yolks with water.

Score the rolls, cutting the outer edges through.  The cut should be about 2/3 rd-s of the width of the cylinder.  Repeat the cuts every inch (3 cm), and slightly twist the edges facing them up. Brush the top of the roll with the wash and place in the oven.  Bake for 20-25 minutes until golden-brown. Let cool on a wire rack before serving.

Repeat with the remaining dough.

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If you liked this recipe, you may enjoy

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Happy New Year!!! С Новым Годом!!!

Even though NyQuil was my drink of choice (paired with some other less fortunate selections), the holiday celebrations still brought so much of that child-like excitement! Well, it helped having two little ones running around, going crazy about Santa, reindeer and Christmas lights!

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In December we baked so much, we probably went through a ton of butter… what wouldn’t one do to spread the holiday cheer? I decided to end the madness with this beautiful Bûche de Noël.  It’s so rich and creamy that after indulging in just one slice you would feel like you are ready to kick start those New Year resolutions and quit desserts for ever and ever (or at least a few weeks), as it’s hard to beat this amazingness.

/The recipe is adopted from Lisabeth Prueitt’s Tartine/

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BÛCHE DE NOËL

INGREDIENTS:

Sponge cake:

  • 5 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 2/3 cup cake flour, sifted twice
  • 1 tsp vanilla
  • ¼ tsp salt
  • ½ cup confectioners’ sugar

Buttercream:

  • 1 ¼ cups unsalted butter, at room temperature
  • 1 cup + 2 tbs granulated sugar
  • ½ cup egg whites
  • ¼ tsp salt
  • ¼ cup coffee, brewed at double strength

Meringue mushrooms:

  • ¼ cup + 1 tbs confectioners’ sugar
  • ¾ tsp all-purpose flour
  • 1 large egg white
  • 1 pinch of cream of tartar
  • ½ cup granulated sugar

Coffee syrup:

  • ½ cup coffee, brewed at double strength
  • 1/3 cup granulated sugar

Almond “Bark”

  • 1 cup sliced almonds
  • 6 oz (170 g) bittersweet chocolate, chopped
  • ¾ cup heavy cream

Pistachio “Moss”

  • ¼ cup Pistachio nuts

DIRECTIONS:

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Preheat the oven to 375⁰F/190⁰C. Spray baking pan with borders with cooking spray and line with parchment paper.  Spray the paper with cooking spray.

Make the batter. Mix egg yolks and ½ cup of granulated sugar in a bowl of a stand mixer fitted with a whisk attachment on high speed until the foam is 3 times its original volume and falls in thick ribbons when the whisk is lifted.  Transfer to a large mixing bowl, set aside.

Place egg whites in a clean bowl and beat them with a clean whisk attachment on medium speed until frothy.  Gradually add the remaining ¼ cup of granulated sugar and continue to whip until medium peaks form when the whisk is lifted.

Fold the egg whites into the yolk mixture with a rubber spatula in 2 or 3 additions. Scatter all flour, vanilla, and salt over the batter and fold it just long enough to blend the flour evenly.

Bake. Pour the batter into the prepared pan and spread gently with a spatula. Bake for 12-15 minutes until the top is golden brown and the edges star to pull away from the sides of the pan.

Make the roll. While the cake is baking, sift confectioners’ sugar over a clean flat-weave towel. When the cake is finished baking, insert it onto the sugar coated cloth.  Immediately remove the pan and parchment paper and, starting at a long edge, roll the cake into a log with the towel inside it.  Let cool completely.

Make the buttercream.

Cut the butter into 1 tbs chunks and set aside.

Combine the granulated sugar, egg whites, and salt in a small pan and cook on the lowest heat setting whisking constantly until the egg whites are hot to the touch (for about 4 minutes). Pour the mixture into a bowl of a stand mixer and whisk on high speed until it becomes very stiff – for about 5 minutes.

Add butter 1 chunk at a time, beating on medium speed waiting for each piece to fully incorporate before adding another one. Add coffee and beat until all incorporated. Set aside.

Make ahead: you can make butter cream a few days before using.  Store in an air-tight container in the fridge.  Bring to room temperature and beat with mixer till smooth before using.

Make meringue mushrooms. 

Preheat oven to 175°F (80°C).  Line a baking sheet with parchment paper. Sift together confectioners’ sugar and flour, set aside. In a small bowl combine egg white and cream of tartar and beat with whisk attachment until the egg white holds soft peaks.  Slowly add granulated sugar and beat until very stiff.  Add flour mixture and mix with a rubber spatula, working very quickly.  Place the mixture into a plastic bag, cut a little corner out and pipe out mushroom hats and legs to the prepared baking sheet.  Bake for at least 4 hours.

Make coffee syrup.

Combine coffee and sugar until sugar is dissolve.  Let cool before using.

Make “bark”.

Preheat the oven to 350°F (175°C). Toast almonds in the oven for about 5 minutes, stirring a couple times with a wooden spoon. Place chocolate in a small heatproof bowl.  Heat up the cream to just before boiling and pour over the chocolate.  Wait a couple minutes before mixing everything until all chocolate is dissolved.  Mix in the almonds.  Refrigerate until the mixture thickens (for at least 15 minutes).

Make “moss”. 

Process pistachios in a coffee grinder until powdered.

Assemble the log.

Place the cake on a plastic wrap.  Apply the syrup with a brush.  Spread the butter cream over and gently roll into a log.  Refrigerate for about 2 hours. Using a sharp knife, cut diagonally edges of the log.  Transfer it to the serving plate.  Add the edges to the sides of the log.  Apply the bark, and place mushrooms on top attaching the hats to the legs with a little bit of the “bark” cream.  Sift a little bit of “snow” confectioners’ sugar and chocolate powder on top.  Sprinkle moss over the log and around it.

Enjoy!

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Why did this Russian mom, whose only thoughts about baseball are that the outfits could be a bit sexier and that Tim Lincecum is kind of cute…, why did this mom goto watch the World Series? Well, because her lovely neighbor Amie was bringing an apple pie.  Amie’s pie is to die for, and it has an ability to make any game a hundred times more exciting! Since I first tried one of her masterpieces, I was hooked!

My friend Kusum just brought beautiful red gold sea salt from Hawaii , and the idea of this slightly salted dessert was born.  Well, it wasn’t all that original – just google “salted apple pie” but I’m still very proud of the outcome!

So, our family drove to an apple orchard, picked some apples, and made this.

/Adopted from Martha Stewart Living and Cooking Channel

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SALTED APPLE PIE

INGREDIENTS:

CRUST

  • 2 sticks unsalted butter, chilled and cut into pea-size pieces
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup ice water

FILLING

  • 1 cup white sugar
  • 1/4 cup water
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup fresh heavy cream
  • 1 1/2 teaspoon sea salt flakes
  • juice from 4 lemons
  • 6 medium to large sour apples
  • 1/3 cup raw sugar (castor, unrefined, large granule sugar)
  • 2 tbs flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg

TOPPING

  • 1 egg, beaten
  • raw sugar to sprinkle
  • sea salt flakes to sprinkle

DIRECTIONS:

Make the crust. Place 3/4 of the butter in the freezer for about 30 min, and keep the rest in the fridge. In a food processor combine flour, salt, and sugar. Add refrigerated butter, pulse about 10 times.  Add frozen butter, pulse again till the mixture resembles coarse meal, with some blueberry-size crumbs.

Add ice water, and immediately pulse until water is incorporated, about 10 more times. lay out 2 pieces of plastic wrap, separate the dough in halves, and place each half on the plastic wraps.  Bring the edges of wraps together to gather dough.  Press into disks. Roll each disk (still in plastic) into 1/2-inch thick rounds. Refrigerate for at least 45 min.

Make the filling. In a medium sauce pan mix sugar and water and heat until the sugar is dissolved.  Add butter and bring to a slow boil.  Continue cooking until the mixture turns golden brown.  Remove it from heat immediately and add cream, whisk the final mixture on low heat , sprinkle the sea salt, and let cool while preparing the apples.

Core, peel and cut apples using a mandoline.  Sprinkle with juice, sugar, and spices, and toss well. Preheat the oven to 375°F/190°C.

Assemble the pie. Roll each piece of the dough into a disk that can fit a 9-inch pie-pan.  Line the pan with the first disk.  Lay 1/3 of the apple mixture on the bottom and pour a layer of 1/3 of prepared caramel.  Repeat the layering two more times.

Cover the pie with the second disk, cutting it through for the air to escape any way you like, or cut the second disk into strips and make a lattice top like mine, pinch the edges together.

Brush with the beaten egg and sprinkle with sugar and salt flakes.

Bake. Place the pie on a baking sheet and bake for 20 minutes at 375°F/190°C.  Reduce the heat to 350°F/175°C and bake for another 45 minutes.

Serve warm or cold with ice cream.

 

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Long-long ago in the Soviet Union this cake became the first one to be copyrighted.  The recipe was kept in secret; and the Moscow bakery that invented it had a guaranteed long line in front every day. The cake kept well for just a day, so it was made in relatively small quantities. Yet, very quickly it became exceptionally popular, and due to its shortages it was named “Ptich’e moloko”, which means birds’ milk.  Right… well, it sounds much better in Russian…

Here is my version of this light and super-easy to make delightfulness…

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TORTE “BIRDS’ MILK”

INGREDIENTS:

DOUGH

  • 5 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 2/3 cup cake flour, sifted twice
  • 1 tsp vanilla
  • ½ tsp salt

SOUFFLE

  • 7 egg whites
  • 20 g gelatin
  • 1 cup sugar
  • 170 g butter
  • 150 g sweetened condensed milk
  • ½ tsp lemon juice
  • 1 tsp vanilla

GLAZE

  • 150 g bitter chocolate
  • 30 g sugar
  • 100 g cream
  • 30 g butter

DIRECTIONS:

Preheat the oven to 375⁰F/190⁰C. Spray baking pan with removable bottom with cooking spray and line with parchment paper.  Spray the paper with cooking spray.

Make the batter. Mix egg yolks and ½ cup of granulated sugar in a bowl of a stand mixer fitted with a whisk attachment on high speed until the foam is 3 times its original volume and falls in thick ribbons when the whisk is lifted.  Transfer to a large mixing bowl, set aside.

Place egg whites in a clean bowl and beat them with a clean whisk attachment on medium speed until frothy.  Gradually add the remaining ¼ cup of granulated sugar and continue to whip until medium peaks form when the whisk is lifted.

Fold the egg whites into the yolk mixture with a rubber spatula in 2 or 3 additions. Scatter all flour, vanilla, and salt over the batter and fold it just long enough to blend the flour evenly.

Prepare the gelatin. Pour ½ cup of water over the gelatin and let stay while the cake is baking.

Bake. Pour the batter into the prepared pan and spread gently with a spatula. Bake for 30-35 minutes until the top is golden brown and the edges star to pull away from the sides of the pan. Remove from the pan and place on a wire rack to cool.

Prepare the soufflé. Beat the butter on high speed until it starts whitening, slowly add the condensed milk.

Place soaked gelatin into a small sauce pan and add 125 g of sugar. Cook on low heat until it reaches 140⁰F/60⁰C.
Beat the egg whites on high speed with a whisk attachment; add lemon juice and 125 g of sugar and vanilla. Whisk till hard peaks form.
Lower the mixer speed to medium and gradually add gelatin mixture to the egg whites. Slowly add butter cream.
Assemble the torte. Separate the cake into two disks using a long knife. Place one half into the pan that you used for baking. Cover with half of the soufflé, cover with the second half, and the rest of the soufflé. Flatten the top with a knife. Place the torte in the fridge for 1.5-2 hrs.
In about 1.5 hours make chocolate glaze. Pour cream into a sauce pan, and 30 grams of sugar and heat up till the sugar completely dissolves. Place chocolate in a bowl, and pour hot cream over it. Whisk, till chocolate completely dissolves. Whisk in butter and make sure it is completely dissolved as well.
With a sharp knife separate the cake from the edges of the pan. Take it out and place on a serving dish. Pour chocolate glaze over the cake, letting it drip over the edges. Completely cover the cake with chocolate and let rest in the fridge for another hour. The torte is ready!

 

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