Posts filed under ‘snacks’

Ladurée Macarons

My dear hubby had to get there before 9am and was the first in line, about 15mins after it open the line grew to 20 people. These were quite good and a few were amazing (black currant is my fav) great balance of flavors not too sweet. However, I still give the edge to La Maison du Chocolate for imported macarons (though I may need to go back to Ladurée soon for some jams also). There are fewer flavors at La Maison but the ganache is unbeatable, there’s no line, and you can pick up some chocolates too. So if you are in the city and find the lines too long at Ladurée, head down to La Maison du Chocolat (there are two locations in Manhattan).

September 10, 2011 at 10:58 pm 2 comments

Heavenly waffles

I bought a new waffle iron to make beglian waffles and soon realized that I couldn’t just use my all purpose pancake/waffle mix (which came out too heavy and dense). But this was the perfect time to try out a yeast waffle recipe. A quick googling got me to http://www.kingarthurflour.com/recipes/belgian-yeast-waffles-recipe and it’s pretty easy. I had recently bought some organic cultured butter which was perfect for this. I whipped it together in the morning and made waffles for lunch and dinner. They are so light and crispy and fluffy in the center. I just picked it up by hand and ate them plain, they need nothing else.

The longer the batter sits the more it expands.

-L

December 15, 2010 at 5:55 pm 9 comments

Rose Honey Almond Madeleines

It’s been a while since I tried something new with madeleines. I bought organic rose powder and this was the first thing I tried out with it. I also added rose water for more rose impact. You could probably do it with rose water alone. The honey and almond are at the forefront while the rose leaves a floral aftertaste that harmonizes flavors and counters the sweetness. Short of a rose syrup (for post baking soak) the floral flavors will always be in the back seat.
Rose Honey Almond Madeleines
  • 1/3 cup coconut oil or butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp rose powder (optional)
  • 1 tbsp rose water
  • 1 tbsp honey
  • 1 tsp almond extract
  • 3/4 cup almond flour/meal
  • 3/4 cup flour
  • 1 tsp baking powder
  • pinch of salt

Cream together sugar and shortening, then incorporate one egg at a time till completely blended. Add in flavorings (rose powder, rose water, honey, almond extract) and almond flour, mix thoroughly. Then add flour and baking powder with the pinch of salt, mix till smooth. Preheat oven to 350º. Grease pans throughly. Try to under fill the molds, and you can get make 2 batches of the full sized madeleine pans or about 3 batches of minis. Bake for 18 min (for full sized pans, 13-15 for minis) till the top starts to turn golden brown. Cool for 5min before popping them out.

-Lina

November 15, 2010 at 7:05 pm 14 comments

Japanese Kit Kats

Japanese Kit Kats come in a number of flavors and change seasonally. All I manage to find at my local Japanese market were Royal Milk Tea and Milk Coffee. I don’t usually like coffee flavored things but this was still pleasant enough. Far as I can tell they are both coated with the same white chocolate and the filling in the wafers are different (but from photos I’ve seen online, the chocolate coating varies from flavor to flavor). I really liked the milk tea, it’s not a common flavor in American candies.

http://www.jbox.com/SEARCHES/japan_kit_kat/ carries some different flavors.

The servings are small, the packaging, and price are a bit much for so little, but it is tasty and nicely designed.

There are two bags in each box.

-Lina

April 29, 2010 at 5:26 pm Leave a comment

peanut butter brownies

I saw a few commercials for Reese’s peanut butter cups and it got me craving chocolate and peanut butter.

I kind of eyeballed it with a few things; the chocolate was leftover from 2 open bags I had; the can of condensed milk was also opened and partially used and I just added the peanut butter to my taste in the melting mixture. I always disagree about with people who say baking is an exact science. While certain things like flour and leavening ratios should always be kept in mind, once you made something enough times you should be able to play with it to see what happens. Baking is not so precise that you would be always in danger of messing up.

Peanut butter brownies

  • 10oz chocolate chips
  • 12oz condensed milk
  • 1/3 cup coconut oil (or butter/shortening)
  • 2/3 cup smooth peanut butter (add more for a stronger taste)
  • 1/4 cup sugar
  • 3 eggs
  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • pinch of salt

Preheat oven to 335°F. Melt chocolate, coconut oil(or butter or shortening), condensed milk, and peanut butter thoroughly in (a heatproof)mixing bowl over slow simmering pot of water. Take off heat, mix in eggs and sugar, then dry ingredients. Grease and fill square(8×8″ or 9″x9″?) baking pan, bake for 30-35mins (I was using a heaving glass baking pan) till center just sets.

-Lina

February 27, 2010 at 9:51 pm 5 comments

choco chunk macadamia nut cookies

I have two nephews, cute as can be, who are brothers; Damian & Dominic. One day Grandma asked if they wanted macadamia nut cookies, which sounds like you’re saying macaDamian nut. Dominic then said,”No Grandma…I want macaDominic cookies.” So here is a cookie, just for Dominic. Instead of using the traditional white chocolate with macadamia nuts, I’ve used dark chocolate. I based the recipe off a recipe I found on the brown eyed bakers blog.

Ingredients:

  • 2 c. all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 c. butter melted (make sure it is cooled before using)
  • 1 c. packed dark brown sugar (you can use light, but I thought they tasted much better with the dark)
  • 1/2 c. granulated sugar
  • 1 egg + 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 1/2 c. chopped macadamia nuts
  • 1 c. dark chocolate chunks

Directions:

  • Preheat oven to 325 degrees
  • In one mixing bowl, combine the flour, baking soda, and salt
  • In another bowl, mix together (by hand or using an electric mixer) the dark brown sugar, the granulated sugar, and the melted butter until fluffy
  • Once combined, add the eggs and the vanilla and continue mixing
  • Add flour mixture and mix. Add macadamia nuts and chocolate chunks and mix.
  • Scoop approximately 2 tablespoons of dough and roll into a ball. Place on baking sheet. Flatten them slightly
  • Bake time: 12-15 minutes depending on your oven
  • Makes about 20 cookies. =)

At first I was scared, because I thought the dough was too big, but it worked out just fine. ^_^ I’m so used to making mini cookies. They turned out really good though. I was quite pleased, as were my friends and family. My goal is to bake as much as I want and make everyone else tubby while I try to shed all the pounds. heh.

I’ve really baked alot lately. I haven’t been taking pictures, nor have I been blogging about them. Shame on me really, but tax season is not kind to accountants. =(  Til next time!

chelle

February 16, 2010 at 6:49 am 3 comments

Apple muffins, sweet and tart

These muffins are super tasty; I can’t really explain how good they are. It’s important to use a tart apple to get a proper balance between sweet and tart.

Apple muffins

  • 3/4 cup sugar
  • 1/3 cup coconut oil (or butter)
  • 2 eggs
  • 1/2 cup yogurt
  • 1/4 tsp almond extract
  • 1/4 tsp cinnamon
  • 1 cup almond flour
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 large tart apple (cored and diced)
  • 1 tbsp flour

Preheat oven to 350°F. Cream sugar and coconut oil(or butter), add eggs and yogurt, then almond extract and cinnamon. Add in dry ingredients, mix till mostly smooth.  Remove core and dice the apple(peeling optional), then coat the pieces with a tablespoon of flour before adding into batter. Fill evenly into lined muffin tin. Bake for 25-30mins, till top is golden brown.

-L

February 9, 2010 at 6:19 am 5 comments

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