French Apple Tart

Since its apple season, I made several of these apple tarts to Thanksgiving parties. These are simple to make, only needs Butter, sugar, apples. 🙂

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Blueberry-Lime Cake

I got inspired from this recipe and used lime instead of lemon, but I think either one would be great.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup margarine or butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 cups blueberries
Lime Glaze:
  • 1/3 cup sugar
  • 1/4 cup fresh lemon juice

Directions:

  1. Preheat oven to 180C (350F).
  2. Grease and flour 9″ by 5″ metal loaf pan.
  3. In medium bowl, combine flour, baking powder and salt.
  4. In large bowl, in mixer at low speed, beat margarine and sugar just until blended.
  5. Increase speed to medium; beat about 5 minutes, until light and creamy.
  6. Reduce mixer speed to low; add eggs, 1 at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.
  7. Alternately beat flour mixture and milk into egg mixture, mixing just until blended.
  8. Gently stir in blueberry.
  9. Spoon batter into loaf pan.
  10. Bake loaf 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
  11. Place sheet of waxed paper until wire rack.
  12. Cool loaf in pan on wire rack for 10 minutes.
  13. Remove from pan and place on rack.
  14. With cake tester or skewer, prick top and sides of warm loaf all over.
  15. Prepare Lemon glaze: In small bowl, mix lemon juice and sugar. With pastry brush. brush top and sides of warm loaf with lemon glaze.
  16. Cool loaf completely on rack.

Applying A Glaze: Besides adding flavour to a cake, tea bread, or tart, a glaze can give a smooth, lustrous finish and seal in its moisture. Glazes can be as simple as melted jam, or a mixture of sugar and liquid. Set the cake over waxed paper to catch drips. For a flavor that permeates, prick the cake all over, then brush glaze over the top and sides of the still-warm cake.

Flourless Chocolate Cake

IMG_4694

I always wanted to try making a flourless cake but never got to try it. The ingredients seemed like a brownie recipe, except lighter, with eggwhite mixture to make it fluffy and light as air.  Definitely this is an easy dessert to impress your guest!

Ingredients:

12 oz Guitard 75% bittersweet chocolate
5 tablespoons (1/3 cup) butter
5 tablespoons (1/3 cup) milk
5 tablespoons (1/3 cup) finely ground almonds
4/5 cup (180 g) sugar
1 teaspoon baking powder
4 eggs, separated

Method:

  1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  2. Line a 9 in (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
  3. Break the chocolate into small pieces and melt it with butter and milk over hot water.
  4. Beat the egg yolks with half of the sugar.
  5. Fold in the melted butter and chocolate mixture.
  6. Fold inn ground almonds and baking powder.
  7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
  8. Fold in the beaten egg whites.
  9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).

The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.

Fruit Tart

I made these over the weekend for my husband’s bday party. I used a different vanilla filling recipe from the ones I used to make before.

Tart Pastry:

  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla
  • 1 1/4 cups of unbleached flour
  • 2/3 cups of confectioner sugar
  • 1/4 teaspoon salt
  • 8 tablespoons of butter

Method:

1) Whisk together cream, vanilla, and egg yok.

2) In a bowl, combine flour, salt, sugar.

3) in a food processor, put the flour mixture and then small pieces of cold butter.

4) Pulse the mixture until the flour is blended like a course cornmeal.

5) While the machine is running ( or in a stand mixer) mix the flour mixture with the egg mixture until the dough forms.

6) Wrap the dough in plastic wrap and refrigerate at least 2 hrs before using it.

7) Press and fill individual molds.

Vanilla Bean Pastry Cream:

  • 1 1/2 Cups Whole Milk
  • 1 vanilla Bean
  • 1 Large egg
  • 2 large egg yolks
  • 6 tablespoons sugar
  • 14 cup of unbleached all purpose flour
  • 2 tablespoons of butter

Makes about 2 cups.

Steps:

1) Fill the large bowl halfway with ice and water and set aside. Pour the milk into the medium saucepan. Use the tip of a pairing knife and cut the vanilla bean in half lengthwise. Turn the knife over and use the dull side to scrape the seeds into the saucepan, then add the pod. Heat until mixure just begins to simmer. Remove from heat and let steep for 30 mins.

2)  Heat the milk to just below the boiling point and remove from the heat. In a medium bowl, whisk together the egg, egg yolks, and sugar until well blended and smooth. Add the flour and whisk vigorously until the mixture is very smooth. Pour about 1/2 cup of the hot milk into the yolk mixture, whisking constantly to temper the yolks. Slowly pour the yolk back into the hot milk, whisking all the time.

3) Heat the mixture, whisking constantly to prevent the flour from lumping, until it reaches a boil. Continue to cook and whisk for another minute, until the pastry cream is very thick. Remove from the heat and whisk in the butter ( and vanilla extract). Stran the pastry cream through the strainer set over medum bowl to remove lumps or tiny bits of eggs.

4) Press a piece of plastic wrap directly on the surface of the pastry cream, then set the bowl into the bowl of ice water.  Once the pastry cream has completely cooled, use or store in the fridge until needed.

Strawberry Cake

Yellow Cake Ingredients:

  • 1 3/4 plain cake flour
  • 4 large eggs
  • 1/2 cup of milk
  • 2 teaspoon of vanilla
  • 1 1/2 cups sugar
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 sticks of butter

    Filling ingredients:

    • strawberries
      sugar to taste

    Whipped Cream:
    Use heavy cream and beat in the mixer until stiff foams form.

    1: Make 2 yellow cake by using 2 cake pans. Mix ingredients together and let it cool completely.
    2: Make filling. Slice strawberries and add sugar. Let cool in the fridge.
    3: Put cake together. Put yellow cake first, then 1 layer of whipped cream, and then a layer of strawberries. Then layer again with whipped cream. Repeat.
    4: Decorate. Apply whipped cream around cake, and decorate with fruits.

    Carrot Cupcakes with Maple Cream Cheese Frosting

    I made this for a halloween bake sale at work.

    Ingredients:

    • 1 C flour
    • 3/4 tsp baking powder
    • 1/2 tsp baking soda
    • 3/4 tsp cinnamon
    • 1/4 tsp freshly ground nutmeg
    • 1/4 tsp salt
    • 1/3 C granulated sugar
    • 1/3 C packed brown sugar
    • 2 eggs
    • 1/2 C vegetable or canola oil
    • 1 1/2 C lightly packed finely shredded carrots (I used 2 carrots)
    • 1/3 C dried cranberries (or raisins or omit)

    Directions:
    Preheat the oven to 350 degrees F. Line a muffin tin with paper liners or grease them.

     

    Maple Cream Cheese Frosting:

    • 1/2 bar of cream cheese (4oz)
    • 1/4 C maple syrup
    • Optional topping: finely chopped toasted pecans
    1. Shred your carrots on a box grater (be careful, mind your knuckles) or in a food processor with a shredding disc, set aside.
    2. In a large mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
    3. In a food processor or blender, blend the granulated and brown sugar with the eggs until throughly combined. With the machine running, slowly pour in the oil and continue to mix until the mixture has lightened in color and is somewhat thicker, about 30 seconds. Pour it into the dry ingredients and add the shredded carrots and dried cranberries and mix until no streaks of flour remain.
    4. Divide the batter into the prepared pan. Bake for about 17 to 23 minutes or until a toothpick inserted in the middle of a cupcake in the center of the pan comes out clean. Rotate the pan halfway into baking time. Remove the cupcakes from the pan and cool on a rack to room temperature.
    5. As the cakes are cooling, take out half a bar of cream cheese and let it soften a little. To make the frosting, simply whisk the cream cheese with the maple syrup until smooth. Frost the cupcakes when they have cooled and top with chopped pecans if preferred.

    Makes 12 cupcakes