Friday, November 25, 2011

Hazelnut brown butter cake - my take

This recipe was inspired from smitten kitchen's hazelnut brown butter cake

Here is my rundown:
6 ounces hazelnuts
1/4 pound (4 ounces) unsalted butter
3 ounces olive oil
1/2 vanilla bean
1 cup powdered sugar
1/3 cup all-purpose flour
6 large egg whites
3 tablespoons granulated sugar

I used half the butter from the original recipe, and substituted the other half with 3 ounces of olive oil.

The hazelnuts I got from my local whole foods were already toasted and had the black husk on it. I rubbed them against each other in the plastic bag I got them in - that removed most of the dark husk.

I also did not do the ganache - to me it felt like an overkill, I like my cakes with no decoration.

Don't overbake - my cake was perfectly done in 35 minutes - although the recipe calls for 50 minutes of baking, I suggest you keep checking after 30 minutes.

For detailed instructions, here's the original recipe.

Sunday, July 31, 2011 recipes: Strawberry Gelato

After months of procrastination, I finally decided to use the strawberries from our local Farmer's market to make some Gelato that we have been dreaming of since our trip to Italy last year.

After a bit of searching, I found a recipe that sounded simple - as are most recipes from Italy - to keep to their tradition. So, without much ado, here he is a simple 4-step homemade strawberry gelato.

Gelato in

1 cup whole milk
3/4 cup heavy cream
3/4 cup baking sugar
1 tbsp corn starch
2 cups chopped strawberries

We used fresh seasonal strawberries from the local Farmer's market - sweet with some tartness - just the way you want it. I used organic ingredients for the most part, and feel that it makes a difference in flavor. But if you can't find organic strawberries, don't worry, this recipe is solid (in fact, frozen berries ought to work too).

One: Whisk in sugar and corn starch into milk and cream and heat the mixture while stirring occasionally for about 5 minutes (until bubbles form). Don't overheat.

Two: Cool the mixture to room temperature.

Three: Puree the strawberry, and add it to the mixture (strain them if you want to, but why waste good strawberry eh?)

Four: Chill the mixture, and mix it in an ice-cream maker for about 20 to 30 minutes.

And viola! behold the gelato. The texture and the taste was spot-on. Well maybe, it can take a bit less sugar (our berries were really sweet this time around). So, next go around, I think I will go with a bit less sugar depending on the berries. So, what do you think? Wasn't that as easy as

Thanks to epicurious

Monday, January 3, 2011

Quick and Dirty Apple Dumplings

Are you feeling lazy? Do you hate baking? Here's a dessert that is practically already made!

All you need is:
1. Pillsbury crescent rolls - 2
2. Butter - 2 sticks (loads)
3. Granny smith apples - 2 (the only healthy part)
4. Sugar - 1.5 cups (may be a bit less)
5. Cinnamon - sprinkling
6. Sprite - small can (oh! yes, believe you me!)

The pictures should really explain themselves. If not refer the link to the original recipe below!
 This was one of the most delicious home-made desserts I have ever tasted. With prep-time of 15 minutes and bake time of 40, there is nothing that beats this!
This serves 8 (2 each) - Calories - better not count!

Credit's due here:

Monday, December 20, 2010

Pear Cake - my way

Today, I decided to bake a pear cake (I had some lovely pears from my farmer's market) from my favorite baking blog smitten kitchen - a seemingly simple cake that turned out to be a tad challenging!

I did not have all the right ingredients, and was lethargic to drive myself to the store (Its cold and rainy, you understand!). So making do with what I have at hand.

Its baking as I write, fingers crossed!

Here goes my changes to the recipe
  1. 3/4 cups butter - substituted it with 1/2 cup butter and 1/4 cup sunflower oil
  2. My pear was too soggy when grated. So, did a mixture of D'Anjou (chopped) and asian pears (grated)
  3. I don't have a tube pan, used my favorite bundt pan
  4. Didn't wait for my eggs to warm up to the room temperature
Now, we wait - - - - - - - - - - - and here it is

And it tastes great. May be I will top it with a brown sugar glaze tomorrow. What say you?

Saturday, August 14, 2010

Kitchen Adventures: Almond macaroon torte

Tried out my first macaroon torte, turned out very tasty and crunchy. Next time around, I need to make sure that the macaroon's are a bit softer!

I followed the recipe at Smitten Kitchen's Almond Macaroon Torte

If you try this, I suggest a couple of changes:
  1. Check every 2 minutes after the 23 minute mark! 
  2. Bake macaroon's in the middle of the rack, might cook more evenly!