Posts filed under ‘sweet’

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).

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September 10, 2011 at 10:58 pm 2 comments

chocolate chip oatmeal cookies

My first post for the new year! I ventured away from my usual chocolate chip cookies, which I’ve been making non-stop throughout the holidays due to special requests for them. I’m not an oatmeal raisin fan, and my parents aren’t big normal chocolate chip cookie fans, so we compromised this time around and opted for oatmeal chocolate chip cookies. I based this recipe off the coconut oatmeal cookies from my More From Magnolia cookbook. I don’t like coconut, so I replaced them with semi sweet chocolate chips. It definitely left the cookies chewy yet crispy.

Ingredients:

  • 1 1/2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. (2 sticks) unsalted butter (softened)
  • 1 c. packed light brown sugar
  • 1/2 c. sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 c. rolled oats (these are the old fashioned oats, NOT the quick cooking ones)
  • 1 c. semi sweet chocolate chips

Instructions:

Preheat oven to 375.

In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a larger bowl, cream the butter with both sugars until you have a smooth texture (roughly about 2 minutes). Add the egg and the vanilla and beat well. Add your dry ingredients and mix thoroughly. Add in the rolled oats and then the chocolate chips. Mix well.

Drop by spoonfuls onto ungreased cookie sheets, leaving several inches between them for expansion. Bake for 10 minutes. The original recipe said 12-14 minutes, but they were too crispy, almost burnt, by 12 minutes.  I used a tablespoon scooper that looks like an ice cream scoop. Baked the cookies at 10 minutes, and was able to yield 40 cookies.

The good batches came out thin, soft & chewy but had a crispy texture at the same time. I loved them, and so did everyone else at the office. Apparently, the bad batches weren’t so bad either. They were all gone in 15 minutes. 🙂

Till next time!

chelle

January 12, 2011 at 3:44 am 3 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

Happy Halloween

-L

October 31, 2010 at 8:20 pm 2 comments

Panya Bakery

Panya bakery

8 Stuyvesant Street
New York, NY 10003
(212) 777-1930

I just wanted to post these photos. I’m pretty sure I’ve tried everything in those cases.

-L

August 26, 2010 at 6:38 am Leave a comment

things from the garden

The garden yield a lot of cherry tomatoes, basil and cubanelle peppers (my bell peppers are few and slow growing). I haven’t been using my rosemary with all the basil around, rosemary will last far into autumn. Here I made a pesto with basil, garlic, walnuts, grapeseed oil, and a squeeze of lemon. I spread it on pizza dough coated in olive oil and push in the tomatoes. Since the pesto had no cheese it crumbled when you try to eat it but the flavors were amazing (you can add cheese to the pesto and it might hold together better). If I were to do it again I would fold the dough over the pesto and tomatoes.

I also made a gazpacho by blending the cherry tomatoes till it was liquid with a few cloves of garlic, a tablespoon or two of red wine vinegar, and a few pinches of salt and black pepper. I add in diced up cucumbers, onions, and bell pepper. Topped with lots of torn basil and some olive oil.

The photos make the peppers look large, these are like 5 inches long.

So far I’ve only gotten one pepper to red.

The black bell peppers are really small but cute and tasty. I’ve been throwing them in any dish that needs more veggies.

-Lina

August 26, 2010 at 5:46 am Leave a comment

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