tag:blogger.com,1999:blog-9315307785283821432024-03-24T08:09:47.422+01:00Paris PastryParis Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.comBlogger739125tag:blogger.com,1999:blog-931530778528382143.post-27988085351098672162023-01-22T16:17:00.001+01:002023-01-22T16:17:22.841+01:00Spanish Lemon Almond Cake / Tarta de Santiago<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/52642506880/in/dateposted/" title="Spanish Lemon Almond Cake / Tarta de Santiago"><img alt="Spanish Lemon Almond Cake / Tarta de Santiago" height="800" src="https://live.staticflickr.com/65535/52642506880_e311d3f397_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p>There's a Spanish take-away spot next to my work that sells the most delicious Spanish foods. <b>During my pregnancy, I would go often for their manchego cheese sandwich as it was one of the few things I could eat </b>without getting sick. They also serve amazing olives, feta cheeses, and other home-made Spanish delicacies. </p><p><br /></p><p><b>During one of my breaks I tried the only sweet cake they sell: Tarta de Santiago. </b>The lady from the shop explained it was a traditional Spanish cake made from almond flour and lemon. I brought it back to my work and shared with a collegue who also shares my love for sweet things. <b>We were amazed at this cake! It was incredibly moist and bursting with so much flavour.</b></p><p><br /></p><p><b>My collegue said, "you should try to bake this!"</b> So here is my first attempt. I plan on perfecting this recipe, so there will be more variations of this recipe to come. This recipe I found online on a Spanish food website. <b>You will need a lot of lemon zest, and I can't live without my trusted <a href="https://capitaloneshopping.com/p/chefn-palm-zester-lemon-zester-a/NB569DRRF9" target="_blank">lemon zester</a>. </b>After baking this cake, I cannot wait to go back to Spain and try this recipe there as well. I am actually visiting Moraira, Spain in April. Costa Del Sol, here I come!</p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></p><p><span style="font-family: times;">Recipe from Caroline's Cooking:</span></p><p><br /></p><p><u>Ingredients:</u></p>- 4 eggs <div>- 1 cup sugar 200g (caster sugar is better, if possible) </div><div>- 2 cups almond flour 200g (or ground almonds) </div><div>- 1 lemon zest ie from 1 lemon </div><div>- ½ teaspoon cinnamon </div><div>- 2 tablespoon confectioners sugar approx, to dust (icing sugar)
<p><u><br /></u></p><p><u>Instructions:</u></p>- Preheat oven to 350F/180C. Line an 8 inch/20cm round cake tin with parchment on the bottom and rub the sides with a little butter. </div><div>- Crack the eggs into a bowl and add the sugar. Whisk the two together until well combined and starting to become lighter in color with a bit of air in the mixture.
Add the almond flour/ground almonds, lemon zest and cinnamon and mix until combined, but try not to overmix and get all of the air out of the mixture. </div><div>- Pour the mixture into the prepared cake tin and place in the preheated oven. Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean. </div><div>- Meanwhile, make the cross stencil, if not already prepared. <span style="color: #741b47;">(I omitted the stencil and just dusted the cake with confectioners' sugar)</span> Remove the cake from the oven and allow to cool around 10-15 minutes on a cooling rack before removing the outer ring. </div><div>- Allow it to cool completely before placing the stencil on top of the middle then dusting some confectioners sugar over the top. Carefully remove the stencil without letting the sugar fall on the area you had covered. </div><div>- Slice and serve or store at room temperature, covered.
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<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/52642069996/in/photostream/" title="Spanish Lemon Almond Cake / Tarta de Santiago"><img alt="Spanish Lemon Almond Cake / Tarta de Santiago" height="800" src="https://live.staticflickr.com/65535/52642069996_c289c66351_c.jpg" width="600" /></a></center><center><br /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<div>If you try this cake, I'm very curious to hear in the comments what you thought about it!</div></center>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-31461852256895196532022-07-31T12:00:00.000+02:002022-07-31T12:00:00.148+02:00Super Quick Passion Fruit - Mango Smoothie <center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/48698811851/in/dateposted/" title="Super Quick Passion Fruit - Mango Smoothie"><img alt="Super Quick Passion Fruit - Mango Smoothie" height="800" src="https://live.staticflickr.com/65535/48698811851_7de31493c5_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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You guys... I finally did it.</center><br />
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<b>I... bought a NutriBullet!</b> I mentioned in <a href="http://www.parislovespastry.com/2019/05/vegan-peanut-butter-banana-smoothie.html" target="_blank">my previous smoothie post</a> that I was contemplating buying one. I actually got this one super cheap too. I bought it at an online auction. And so far, it's been my money's worth already.<b> I've been making so many smoothies:</b><br />
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<div style="text-align: center;">Breakfast Smoothies</div><div style="text-align: center;">Strawberry - Banana Smoothie</div><div style="text-align: center;">Oatmeal Breakfast Smoothie</div><div style="text-align: center;">Peanut Butter - Chocolate Smoothie</div><div style="text-align: center;">Summer Berry Smoothie</div><div style="text-align: center;">The list goes on...</div><br />
I alternate between fresh fruits and frozen fruits.<b> I always use at least one frozen fruit because it gives a thicker, cooler smoothie substance. </b>For this recipe I use both frozen fruits, that way it's super quick! Perfect for busy mornings on the go. And it only requires just 4 ingredients!<br />
Here's my recipe:<br />
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<b>Taste:</b> 5 out of 5<br />
<b>Consistency:</b> 5 out of 5<br />
<b>Overall appeal:</b> 5 out of 5<br />
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<img border="0" data-original-height="55" data-original-width="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdjsXajKNa5tAi1135POjni40SH_A4oYqWhxNtOhdnzETPhHX2W7GD_KauIGYGwEmuCCaNl7eXrDZoTUGdIQFCU_2peta-xcm89FlTsfZ7ImiE1e3BW6Qt3O0a1JMI0SVuvDc_wWP5L0/s1600/Recipe+Paris+Pastry.bmp" /><br />
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<b>Super Quick Passion Fruit - Mango Smoothie</b><br />
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<u>Ingredients:</u><br />
- 1/2 cup frozen passion fruit cubes<br />
- 1/2 cup frozen mango pieces<br />
- 1 tablespoon of honey<br />
- 3/4 cup coconut milk<br />
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<u>Instructions:</u><br />
Combine all ingredients in a food processor or blender and mix. If you prefer a lesser thick smoothie, add more coconut milk.<br />
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Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-24322605877112894642022-07-30T10:52:00.001+02:002022-07-30T10:52:30.212+02:00Guide To The Best Rosé Wine Food Pairings<a href="https://8wines.com/wines/rose" target="_blank">Rosé wines</a> are typically made by smashing black grapes and exposing the juice to the grape skins for a few hours. This process extracts color, tannins, and flavors from the grape skins. As a result, winemakers can modify the desired hue and aroma of the wine by raising or lowering skin contact. Rose wines are typically bottled young or aged for a small amount of time in special tanks or barrels.<div><br /></div><div>Provence is the most famous red wine region. Located in the south of France, it produces stunning rose wines that are fresh and aromatic. “Whispering Angel” is probably one of the mostpopular French rosé wines. Other important regions that produce excellent rose wines are Spain, Italy, Chile, California, and Australia.</div><div><br /></div><div>The two most important grape types are Grenache and Tempranillo. The first one is crucial for the Provence rose wines, and the second one is used for Spanish roses. Merlot, Cabernet Sauvignon, and Pinot Noir are types that winemakers also use for making rose wines.</div><div><br /></div><div>When it comes to cuisine, rose wines go excellent with grilled fish, tasty Asian curries, chicken dishes, and, of course, fresh seafood. Here is the list of the five best rose wines that go great with the food we mentioned.
</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qSCBIljky8O8JY0rBwcteV7DtQUQ8GaCihzOgmwkTjIhTgOXy-6VzHNbRGdn7NUi_DcveyhWkbSOJBSlQNtj2_VagdjaD3-RTi-npDNKg_2o9yOrDEihGuGDd4xpNl8XEDYhCpkO5Y4ib6JWFk7faONYiSrN5VmcRtpifQMgkVu6F3jldfkHcgbI/s651/rw1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="438" data-original-width="651" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qSCBIljky8O8JY0rBwcteV7DtQUQ8GaCihzOgmwkTjIhTgOXy-6VzHNbRGdn7NUi_DcveyhWkbSOJBSlQNtj2_VagdjaD3-RTi-npDNKg_2o9yOrDEihGuGDd4xpNl8XEDYhCpkO5Y4ib6JWFk7faONYiSrN5VmcRtpifQMgkVu6F3jldfkHcgbI/w640-h430/rw1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Image credit: Unsplash/Vincenzo Landino</div><div><br /></div><div><br /></div><div><br /></div><div><span style="font-size: large;">Chateau Miraval Rose 2021</span></div><div><br /></div><div>The Miraval property is located in the village of Correns in Provence and covers about 400 hectares, of which 30 are devoted to vines. Before Angelina Jolie and Brad Pitt purchased Miraval, it was owned by American winemaker Tom Bove. He literally transformed the property into one of the most popular French organic estates. <a href="https://8wines.com/wines/chateau-miraval-rose-2021" target="_blank">Chateau Miraval Rose 2021</a> is an elegant rose wine that is perfect for every type of celebration. It has a perfectly balanced structure and acidity, so it makes an excellent partner for food. Light summer salads, pan-fried fish, ceviche, pecorino or cheddar... the bottle of this beauty will make your meal unforgettable. Of course, you can always make a barbeque at home and enjoy grilled meat simply paired with this perfect wine.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUXDjzmnYy3_BH55xPizlxce4bvqDDD1e4PBdfYtcd7JlX5_skH-1SXqDzEK2_k_F5WhLkHSxsNYoAYL2ZwQTzX8252YSq_LBs3F05K9eY60T_u7rlml7_h_1cu5ciBRnPF8MQW54Ma4gjWA-2saY2cj0fg-s4oCSl1ulTu5RWaGXusP6qTPBA8-I/s651/rw2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="651" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUXDjzmnYy3_BH55xPizlxce4bvqDDD1e4PBdfYtcd7JlX5_skH-1SXqDzEK2_k_F5WhLkHSxsNYoAYL2ZwQTzX8252YSq_LBs3F05K9eY60T_u7rlml7_h_1cu5ciBRnPF8MQW54Ma4gjWA-2saY2cj0fg-s4oCSl1ulTu5RWaGXusP6qTPBA8-I/w640-h436/rw2.jpg" width="640" /></a></div><div><br /></div>
Image credit: Unsplash/Douglas Lopez <div><br /></div><div><br /></div><div><br /></div><div><span style="font-size: large;">Ca dei Frati Rosa dei Frati 2021</span></div><div><br /></div><div>Owned by the Dal Cero family for generations, Ca dei Frati is a stunning pale pink rose wine you will never forget. Made of different kinds of grapes such as Marzemino, Sangiovese, Barbera, and Groppelo, which are all grown close to the Lake Garda shores, a bottle of this beauty will leave you speechless. When it comes to fruit, it is sourced from two vineyards – "I Frati" in Sirmione and "La Tur" in Desenzano. Both vineyards have lime, chalky and sandy soils that are top quality. Seductive aromas of cherries, ripe strawberries and redcurrants will make your senses go wild. This is a wine that is light and fresh, with a clean finish. <a href="https://8wines.com/wines/ca-dei-frati-rosa-dei-frati-2021" target="_blank">Ca dei Frati Rosa dei Frati 2021</a> is great to serve as an aperitif by the sea or in the garden. It also goes perfectly with fish dishes served in a creamy sauce, salmon and roasted chicken.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzmnJFIebRsHOfH74P49MAol5PpeNzTtWY3XnXOFn7rJ7vUhaqEgdj1D386K8dpRSodJgpgIhPrzZuWTrLiHlBB-o3PJQzMpTzkrF4QbpXu9iua7-bWcrdVyCVuES5Bh5_X0jHG6HxXSz7N5xwIkYSRyv_4C7npphzQzQnndPADvPJAyQGmb7AXLp/s651/rw3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="651" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzmnJFIebRsHOfH74P49MAol5PpeNzTtWY3XnXOFn7rJ7vUhaqEgdj1D386K8dpRSodJgpgIhPrzZuWTrLiHlBB-o3PJQzMpTzkrF4QbpXu9iua7-bWcrdVyCVuES5Bh5_X0jHG6HxXSz7N5xwIkYSRyv_4C7npphzQzQnndPADvPJAyQGmb7AXLp/w640-h434/rw3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Image credit: Unsplash/Dennis Vinther </div><div><br /></div><div><br /></div><div><br /></div><div><div><span style="font-size: large;">Chateau Leoube Love by Leoube Rose 2021</span></div><div><br /></div><div>This charming rose wine is best known for its crisp and elegant taste, which is now sold in more than 30 countries all over the globe. The Chateau Leoube vineyards are located near the coast, a place with cooling breezes that help decrease the temperature during hot summer nights. Thisway, wine "locks" a lot of aromas and freshness. <a href="https://8wines.com/wines/chateau-leoube-love-by-leoube-rose-2021" target="_blank">Chateau Leoube Love by Leoube Rose 2021</a> is a relatively new wine with luscious apricot, white peach, citrus, and pomegranate notes mixedwith dried herbs, hints of sea salt, and white flowers. The colorful character and bright fruit makethis a top-notch aperitif to serve by the sea or on a terrace overlooking the sea. Pair Love by Leoube with fresh seafood, sushi, grilled fish, Asian salads, or a plate of French cheeses.
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Image credit: Unsplash/Enis Yavuz <div><br /></div><div><br /></div><div><br /></div><div><span style="font-size: large;">Château Sainte Marguerite Fantastique Rose 2021 </span></div><div><br /></div><div>This rose wine is a delicate blend of Grenache and Cinsault. We can say it is a perfect balance of tastes and sensations. Selected and harvested when they became perfectly ripe, the grapes went through vinification at a specific temperature. To limit oxidation and degradation, skins are cold macerated. The <a href="https://8wines.com/wines/chateau-sainte-marguerite-fantastique-rose-2021" target="_blank">Château Sainte Marguerite Fantastique Rose 2021</a> presents an ideal balance between fruity fragrances of raspberry, peach, and sloes and tasty notes of guava peel,pomelo, and papaya. On the palate, the amazing citrus aromas perfectly lead to a constant and juicy finish. This is a rose wine that truly represents Provence. Refreshingly sweet and fruity, it isthe perfect match for Asian dishes, lobster and seafood.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYtHkpYZlAfksh25irmgx_Ld0akNICq27acIqifUukw5C4LxQCWUrt-WPiFjtVDmQcZGNfL89PRwVLcIje9J__8mNbFJKEJAhcgdMhN3Q4grSwlH99MAy8AY6ySySqUSpwHXL3skCVRZxXZItfWSvbVytmgBVZFrdhuzVZRQlEdTTlOZsBD0KNb-S/s651/rw5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="439" data-original-width="651" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYtHkpYZlAfksh25irmgx_Ld0akNICq27acIqifUukw5C4LxQCWUrt-WPiFjtVDmQcZGNfL89PRwVLcIje9J__8mNbFJKEJAhcgdMhN3Q4grSwlH99MAy8AY6ySySqUSpwHXL3skCVRZxXZItfWSvbVytmgBVZFrdhuzVZRQlEdTTlOZsBD0KNb-S/w640-h432/rw5.jpg" width="640" /></a></div><br /><div>Image credit: Unsplash/Jessie Mccall</div><div><br /></div><div><br /><br /></div><div><span style="font-size: large;">Pasqua 11 Minutes Rose 2020</span></div><div><br /></div><div>This wine is made by the Pasqua family, who have been Italian winemakers for generations. Founded in Verona in 1925, the winery became popular by creating great value wines, both from international and local grape types. <a href="https://8wines.com/wines/pasqua-11-minutes-rose-2020" target="_blank">Pasqua 11 Minutes Rose 2020</a> is a well-balanced rose that’s perfect as an aperitif. If you pair this wine with fresh seafood, sushi, grilled fish, or summersalads, you will make an excellent combination. The wine is crafted from the local Trebbiano and Corvina grapes, along with Syrah and Carmenere. The palate gives you a lot of ripe red fruit and a clean finish. On the nose, you will smell notes of cherry, ripe berries, and citrus.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUS_OG65snE_R7wHjCiGTcCWpTjSOWzlILALqILcyPwiFVTehgx7WF53PsI0GcTA-EAkM6rlMHoTuPJa7LxjikgE5LARlmf6A5HQ7Zi8QDkxOyyY1hHG79AZ27inDeruuvaGBXWxJGKaR7HZTRry6wjjGv6Yx1wSN_4rg9q5j28570Yew29PARGAi/s651/rw6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="434" data-original-width="651" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUS_OG65snE_R7wHjCiGTcCWpTjSOWzlILALqILcyPwiFVTehgx7WF53PsI0GcTA-EAkM6rlMHoTuPJa7LxjikgE5LARlmf6A5HQ7Zi8QDkxOyyY1hHG79AZ27inDeruuvaGBXWxJGKaR7HZTRry6wjjGv6Yx1wSN_4rg9q5j28570Yew29PARGAi/w640-h426/rw6.jpg" width="640" /></a></div><div><br /></div>
Image credit: Unsplash/Mika BaumeisterParis Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-37061335357562025142022-04-08T14:40:00.002+02:002022-04-08T14:40:25.984+02:00Lemon Poppyseed Cake with Lemon Glaze<center>
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<p>Hello everyone! It's been exactly 5 months since my last post. Normally, I don't leave that much time in between posting, but the truth is <b>I haven't been able to eat much, let alone baking, because... I am expecting my first child! </b>We're very grateful and excited for a new chapter in our lives with an addition to our family. My due date is this Summer and we're expecting a boy! I've been deadly ill for 5 months so forgive me for my absence and lack of posting. Has anyone of you struggled with severe sickness when pregnant?</p><p><br /></p><p>Now that I'm starting to feel better and am not allowed to work as much as I usually do, I've been mustering up the energy to bake something for myself. I haven't been able to eat any sweet treats because of my sickness and nausea, but I always think homemade food is way healthier than store-bought food. When people ask me "is it hard to not drink for 9 months?", I reply not really. I wasn't a big drinker before pregnancy and<b> I must say it's way harder for a baker to not be able to lick the cake batter bowl for 9 months (because of the raw eggs)!</b></p><p><br /></p><p>I've been meaning to bake a lemon poppyseed cake for a while now. Admittingly, this isn't my first try. I baked one about a year ago, but that was such a fiasco, I threw the cake out (which rarely happens). I went to a trusted recipe this time around; <b>Dorie Greenspan's 'Lemon or Orange Cake'</b> or <i>Cake Citron</i> from her book <i>'Paris Sweets'</i>. The recipe is by pâtisserie Arnaud Larher and it is one of the best pound cake recipes you'll ever come across. <b>You can also make a vanilla or orange cake version with this recipe. For the orange version, <a href="http://www.parislovespastry.com/2010/06/le-cake-orange.html" target="_blank">click here</a>.</b></p><p><br /></p><p>I believe the secret ingredient, or should I say, <b>secret technique is rubbing the lemon or orange zest with the sugar with your fingers</b>, which gives for a far more flavorful cake. Also, when making the lemon or vanilla cake, <b>add 2 tablespoons of dark rum</b>, or 2 tablespoons of Grand Marnier when making the orange cake for extra heavy, warm flavor. I also added a simple lemon glaze, which complements the poppyseeds. Heavenly cake for a heavenly afternoon!</p><p><br /></p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></p><p><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">Adapted from Dorie Greenspan - Paris Sweets</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><u style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">Ingredients:</u><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 2 ¼ cups cake flour (250 grams)</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- ¾ teaspoon baking powder</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- ¼ teaspoon salt</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 1 ⅔ cups sugar (335 grams)</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- Grated zest of 3 lemons or 2 oranges</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 5 large eggs</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- ⅔ cup crème fraîche or heavy cream (165 grams)</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 2 tablespoons dark rum (for the lemon cake) or Grand Marnier (for the orange cake) (30 grams)</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 7½ tablespoons unsalted butter, melted and cooled (3¾ ounces; 110 grams)</span></p><p><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"><u>To make the lemon poppyseed variant:</u></span></p><h4 style="text-align: left;"><span style="font-weight: normal;"><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 1 tablespoon of poppyseeds<br /></span><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 3/4 cup confectioner's sugar<br /></span><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- juiced of a small lemon</span></span></h4><p><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><u style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">Instructions:</u><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- Center a rack in the oven and preheat the oven to 350°F (180°C). Butter and flour a 9 x 5 x 3-inch (22.5 x 12.5 x 7.5-cm) loaf pan, dust the interior with flour, and tap out the excess. Put the pan on an insulated baking sheet or on two stacked regular baking sheets and set aside.</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- Sift the flour, baking powder, and salt together and keep close at hand. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the crème fraîche and rum. Switch to a large rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions—the batter should be thick and smooth. Finally, fold in the cooled melted butter in two or three additions. Add the tablespoon of poppyseeds.</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- Immediately spoon the batter into the pan and slide the baking sheet(s) into the oven. Bake for 1 hour and 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out dry and free of crumbs. (Check the cake at the 40-minute mark. If it is browning quickly, cover it loosely with a foil tent for the remainder of the baking period.) Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan; invert and cool to room temperature right side up.</span></p><p>- Sift the confectioners' sugar and add the lemon juice in a bowl and pour over the cooled cake, letting it drip down the sides.<br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><u style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">Notes:</u><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- </span><i style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">Keeping:</i><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"> Wrapped airtight, the cake will keep for 1 week at room temperature or up to 1 month in the freezer. Stale cake is delicious lightly toasted and spread with marmalade.</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- </span><i style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">An American in Paris:</i><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"> I’ve used this recipe to make a wonderful vanilla cake. I substitute the pulp of 2 plump, fragrant vanilla beans for the zest and rub the pulp into the sugar just as the zest is rubbed in. Keep the rum in the recipe—it’s lovely with the vanilla.</span></p><p><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"><br /></span></p><p><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"><br /></span></p><p style="text-align: center;"><span style="background-color: #fffdfb; font-family: Lora, serif;"><span style="font-size: large;"><i><span style="color: #f1c232;">Happy</span> <span style="color: #ee5180;">Easter</span> <span style="color: #6fa8dc;">next</span> <span style="color: #b6d7a8;">week!</span></i></span></span></p><p style="text-align: center;"><span style="background-color: #fffdfb; font-family: Lora, serif;"><span style="font-size: large;"><i><br /></i></span></span></p>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-89582396152107563182021-11-09T12:00:00.001+01:002021-11-09T12:00:00.162+01:00Unicorn Chip Cookies<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51651279357/in/dateposted/" title="Unicorn Chip Cookies"><img alt="Unicorn Chip Cookies" height="800" src="https://live.staticflickr.com/65535/51651279357_d4f4990c17_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center>
<b>You would think I'd marry a man who loves my baking.</b> Unfortunately, I fell in love with a man who almost never eats sweets. My husband loves savory snacks, such as nuts, chips, and pretzels sticks. And he never tries anything I bake (I always bake sweet things).<div><br /><div><br /></div><div>So you can imagine my absolute SHOCK when he said to me "<b>these are the best cookies you've ever made!"</b>. I mean, I didn't even had to bribe him to try a cookie. He actually, without me asking, on his own, tried one of my cookies.</div></div><div><br /></div><div><br /></div><div><b>So what are these mystical cookies?</b> Unicorn chip cookies. I bought the unicorn chips in the States at a Wallmart in Arizona and I brought them to the Netherlands in my suitcase. <b>I was afraid the TSA would confiscate them</b>, as they searched my suitcase with the only two souvenirs I bought (these unicorn chip cookies and a Cap'n Crunch pancake mix). They must have thought the pancake mix would be some other substance. Luckily, I was able to bring them home and start baking.</div>
<div><br /></div><div><br /></div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51652957955/in/photostream/" title="Unicorn Chip Cookies"><img alt="Unicorn Chip Cookies" height="800" src="https://live.staticflickr.com/65535/51652957955_88f100fb49_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<div><br /></div><div><br /></div><div><b>They are so colourful and bright and instantly give you joy! </b>You don't even need flowers in your kitchen when you have these cuties on display. This is a simple soft and chewy cookie recipe. The unicorn chips are incredibly sweet, so I dailed back on the sugar in the recipe.</div><div><br /></div><div><br /></div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51652097326/in/photostream/" title="Unicorn Chip Cookies"><img alt="Unicorn Chip Cookies" height="800" src="https://live.staticflickr.com/65535/51652097326_29a981136d_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<div><br /></div><div><br /></div><div><br /></div><div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></div><div><b><br /></b></div><div><b>Soft & chewy M&M cookies:</b> <a href="https://celebratingsweets.com/soft-and-chewy-mm-cookies/#recipe" target="_blank">Celebrating Sweets</a></div><div><br /></div><div><u>Ingredients:</u></div><div><ul class="wprm-recipe-ingredients" style="background-color: #fafafa; box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">all purpose flour</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking powder</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking soda</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salt</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">unsalted butter,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">softened but still cool</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">granulated sugar</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">brown sugar, lightly packed,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">make sure it's fresh and soft</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">large egg</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">pure vanilla extract</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> chocolate chips, or M&M's</li></ul><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333;"><span style="font-size: 14.4px;"><br /></span></span></div></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif"><span style="font-size: 14.4px;"><u>Instructions:</u></span></span></div><div><ul class="wprm-recipe-instructions" style="background-color: #fafafa; box-sizing: border-box; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" id="wprm-recipe-8433-step-0-0" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-8433-step-0-1" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.</div></li><li class="wprm-recipe-instruction" id="wprm-recipe-8433-step-0-2" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-8433-step-0-3" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Gently stir in M&M's/chocolate chips - I usually add about ¾ cup into the batter, the rest get pressed on top of the cookies before baking.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-8433-step-0-4" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Scoop balls of dough, between 1.5 and 2.5 tablespoon portions (a little smaller or a little larger than a golf ball). Drop dough onto prepared baking sheets leaving an inch or two for spreading. Using the remaining M&M's, press several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking, so be generous with the M&M's. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-8433-step-0-5" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Bake for 8-11 minutes (see note), until the edges of the cookies are set but the center is still slightly underdone , this will create a soft cookie. For a crispier cookie, continue baking for another minute or two. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-8433-step-0-6" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool. Optional: for a slightly thicker cookie, you can gently press the edges of each cookie inward with the back of a spoon (just a bit!) while they are still warm. </span></div></li></ul><div><span style="font-family: -apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif;"><span style="font-size: 14.4px;"><br /></span></span></div></div><div><br /></div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51652957915/in/photostream/" title="Unicorn Chip Cookies"><img alt="Unicorn Chip Cookies" height="480" src="https://live.staticflickr.com/65535/51652957915_e293f9125c_z.jpg" width="640" /></a></center><center><br /></center><center><br /></center><center><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51652097361/in/photostream/" title="Unicorn Chip Cookies"><img alt="Unicorn Chip Cookies" height="800" src="https://live.staticflickr.com/65535/51652097361_a3424faecc_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</center>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com2tag:blogger.com,1999:blog-931530778528382143.post-45030781186944012882021-10-26T12:00:00.002+02:002021-10-28T22:00:59.155+02:00My Top 5 Halloween Recipes 2021<p>Every year I publish a collection of Halloween / Fall recipes that are my favorites and have made many, many times. This year I am narrowing it down to <b>5 recipes that should be on your must bake list!</b></p><p><br /><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">1. Halloween Sugar Cookies</span></p><p>First off, the <b><a href="http://www.parislovespastry.com/2020/10/halloween-sugar-cookies.html" target="_blank">Halloween Sugar Cookies</a></b>. How could a sugar cookie recipe <i>not</i> be part of this list?! They are so festive and pretty to look at. I love having these displayed in my kitchen. But then again, I love eating them even more!</p>
<center><a data-flickr-embed="true" href="http://www.parislovespastry.com/2020/10/halloween-sugar-cookies.html" title="Halloween Sugar Cookies"><img alt="Halloween Sugar Cookies" height="800" src="https://live.staticflickr.com/65535/50512695376_bf970ae0f8_c.jpg" width="588" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">2. Oreo Owl Cupcakes</span></p><p>Another "pretty" treat to look at, but even more delicious to eat are my <b><a href="http://www.parislovespastry.com/2012/10/owl-cupcakes-poison-cocktails-for.html" target="_blank">Oreo Owl Cupcakes</a></b>. They are so incredibly easy to decorate. Even a beginner could make these. You only need Oreos and chocolate M&M's or Smarties to make the faces. Such a crowd pleaser!</p>
<center><a data-flickr-embed="true" href="http://www.parislovespastry.com/2012/10/owl-cupcakes-poison-cocktails-for.html" title="Oreo Owl Cupcakes"><img alt="Oreo Owl Cupcakes" height="480" src="https://live.staticflickr.com/8056/8137751850_860ac70807_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">3. Maple Bundt Cake with Maple Cream</span></p><p>The <b><a href="http://www.parislovespastry.com/2010/10/maple-cake-with-maple-cream.html" target="_blank">Maple Bundt Cake</a></b> is one of my favorite cake recipes - ever! And you can make endless variations of it: pound cake, any figure cake pan and it comes out looking and smelling fantastic. The maple cream frosting gives the maple flavor and extra boost.</p>
<center><a data-flickr-embed="true" href="http://www.parislovespastry.com/2010/10/maple-cake-with-maple-cream.html" title="Maple Cake with Maple Cream"><img alt="Maple Cake with Maple Cream" height="480" src="https://live.staticflickr.com/4085/5083186559_a15b612295_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">4. Rustic Apple Tart</span></p><p>When people ask me <i>"can you recommend a Dutch apple cake recipe?" </i>- I always give them this recipe, the <b><a href="http://www.parislovespastry.com/2011/10/rustic-apple-tart.html" target="_blank">Rustic Apple Tart</a></b>, as it is a classic Dutch apple cake. The flavors, the spices, the layers of apples all screams Dutch traditions. I've must have made this cake 30 times at least.</p>
<center><a data-flickr-embed="true" href="http://www.parislovespastry.com/2011/10/rustic-apple-tart.html" title="Rustic Apple Tart"><img alt="Rustic Apple Tart" height="470" src="https://live.staticflickr.com/6219/6214733762_2179302c85_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">5. Devil's Food Cupcakes with Caramel Frosting</span></p><p>Granted, these are not a particular Halloween recipe other than the fact that I used Halloween cupcake liners and made these for Halloween one year, but it is such a fail-proof recipe and amazing caramel frosting recipe, that you really can't go wrong with these <b><a href="http://www.parislovespastry.com/2011/10/devils-food-cupcakes-with-caramel.html" target="_blank">Devil's Food Cupcakes with Caramel Frosting</a></b>.</p>
<center><a data-flickr-embed="true" href="http://www.parislovespastry.com/2011/10/devils-food-cupcakes-with-caramel.html" title="Devil's Food Cupcakes with Caramel Frosting"><img alt="Devil's Food Cupcakes with Caramel Frosting" height="480" src="https://live.staticflickr.com/6238/6298434319_9688cc4304_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p><br /></p>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-726844619148443452021-10-13T12:00:00.001+02:002021-10-13T12:00:00.246+02:00Oktoberfest Pretzels<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51557143226/in/dateposted/" title="Oktoberfest Pretzels"><img alt="Oktoberfest Pretzels" height="800" src="https://live.staticflickr.com/65535/51557143226_f81287c4bd_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center>
<b>I used to go to a bakery across work every Monday and buy one large pretzel for myself. </b>For some reason the bakery discontinued the pretzels and pretzels are really hard to find in the Netherlands. So the only way for me to have a pretzel again is to: A) Go to Germany, or B) Bake them myself. So here I am again, baking pretzels after baking a <a href="http://www.parislovespastry.com/2019/11/homemade-pretzel-bread.html" target="_blank">pretzel bread</a> last year.<div><br /></div><div><br /></div><div>Granted, I don't like baking pretzels very much as I find the baking soda bath quite challenging, but this is <b>a "quick" recipe as the dough doesn't require rising very much</b>. Anyway, the shape doesn't matter that much when you enjoy eating them. And these were very delicious. The dough has a lovely savory bite to it. I prefer eating them just the way they are, without any cheese dips or butter.</div><div><br /></div><div><br /></div><div><br /></div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51557143191/in/photostream/" title="Oktoberfest Pretzels"><img alt="Oktoberfest Pretzels" height="800" src="https://live.staticflickr.com/65535/51557143191_c73af80269_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<div><br /></div><div><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></div><div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></div><div><b><br /></b></div><div><b>Pretzels recipe:</b> <a href="https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/#tasty-recipes-66433-jump-target" target="_blank">Sally's Baking Addiction</a></div><div><br /></div><p style="text-align: left;"><u>Ingredients:</u></p><ul style="background-color: white; box-sizing: border-box; list-style-type: none; margin: 0px 0px 1.5em; outline: none; padding: 0px;"><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="1" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">1</span> and 1/2 cups (360ml) <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">warm water</span> (lukewarm– no need to take temperature but around 100°F (38°C) is great)</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="2" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">2</span> and 1/4 teaspoons (<span data-amount="7" data-unit="g" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">7g</span>) <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">instant </span>or <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">active dry yeast</span> <em style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">(<span data-amount="1" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">1</span> standard packet)</em></span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="1" data-unit="teaspoon" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">1 teaspoon</span> <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">salt</span></span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="1" data-unit="tablespoon" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">1 Tablespoon</span> <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">brown sugar </span>or <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">granulated sugar</span></span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="1" data-unit="tablespoon" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">1 Tablespoon</span> <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">unsalted butter</span>, melted and slightly cool</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="3" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">3</span> and 3/4-4 cups (469-5<span data-amount="00" data-unit="g" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">00g</span>) <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">all-purpose flour</span>, plus more for hands and work surface</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">coarse salt </span>or <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">coarse sea salt</span> for sprinkling</span></li></ul><span style="font-family: times;"><u>Baking Soda Bath:</u></span><ul style="background-color: white; box-sizing: border-box; list-style-type: none; margin: 0px 0px 1.5em; outline: none; padding: 0px;"><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="0.5" data-unit="cup" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">1/2 cup</span> (<span data-amount="120" data-unit="g" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">120g</span>) <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">baking soda</span></span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="9" data-unit="cup" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">9 cups</span> (2,160ml) <span style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">water</span></span></li></ul><p></p><div><p style="box-sizing: border-box; font-weight: 500; line-height: 1; margin: 0px; outline: none; padding: 0px; text-align: left;"><u><span style="font-family: times;">Instructions:</span></u></p><ol style="box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: none; padding: 0px;"><li id="instruction-step-1" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;">Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.</span></li></ol><ol style="box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: none; padding: 0px;"><li id="instruction-step-2" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;">Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)</span></li></ol><ol style="box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: none; padding: 0px;"><li id="instruction-step-3" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;">Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.</span></li></ol><ol style="box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: none; padding: 0px;"><li id="instruction-step-4" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;">With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.</span></li></ol><ol style="box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: none; padding: 0px;"><li id="instruction-step-5" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;">Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.</span></li></ol><ol style="box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: none; padding: 0px;"><li id="instruction-step-6" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;">Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.</span></li></ol><ol style="box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: none; padding: 0px;"><li id="instruction-step-7" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: none; padding: 0px; position: relative;"><span style="font-family: times;">Bake for 12-15 minutes or until golden brown.</span></li></ol><p></p></div>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-54584587283348165922021-10-05T12:00:00.001+02:002021-10-05T12:00:00.219+02:00Halloween Cosmopolitan Cocktail<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51532272170/in/dateposted/" title="Halloween Cosmopolitan Cocktail"><img alt="Halloween Cosmopolitan Cocktail" height="800" src="https://live.staticflickr.com/65535/51532272170_27b085c1bc_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center>
<p style="text-align: center;">Why is Halloween so much fun for grown-ups? The drinks of course.</p><p style="text-align: center;"><br /></p><p>Actually, without alcohol I quite enjoy Halloween as well, but <b>for those of you who need a Halloween-themed cocktail to go with your Halloween party, keep scrolling</b>. </p><p><b>This is a Halloween-version of a classic cosmopolitan.</b> So it's still vodka, Cointreau and lime juice, except for cranberry juice it's blueberry juice for a dark hue of purple. <b>Please buy a good quality pure blueberry juice for maximum taste and color-effect.</b></p><p><b><br /></b></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51531593228/in/dateposted/" title="Halloween Cosmopolitan Cocktail"><img alt="Halloween Cosmopolitan Cocktail" height="800" src="https://live.staticflickr.com/65535/51531593228_0baa699f25_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p style="text-align: center;">It's a <i><b>deadly</b></i> cocktail so please drink with caution!</p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></p><p>Halloween Cosmopolitan Cocktail: www.ParisLovesPastry.com</p><p><br /></p><p><u>Ingredients:</u></p><p style="text-align: left;">- 1,5 oz vodka<br />- 1 oz pure blueberry juice<br />- 1/2 oz Cointreau (or other orange liquer)<br />- 1/2 oz freshly squeezed lime juice, about 1 lemon</p><p style="text-align: left;"><br /></p><p><u>Instructions:</u></p><p>- Add all the ingredients into a cocktail shaker filled with ice. Shake well and strain into a cocktail glass.</p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51530545342/in/dateposted/" title="Halloween Cosmopolitan Cocktail"><img src="https://live.staticflickr.com/65535/51530545342_f10d6ac418_c.jpg" width="600" height="800" alt="Halloween Cosmopolitan Cocktail"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></center>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-79044649211636665442021-09-28T14:55:00.005+02:002021-09-28T14:56:46.495+02:00Spice Layer Cake with Cream Cheese Frosting<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51526053467/in/dateposted/" title="Spice Layer Cake"><img alt="Spice Layer Cake" height="800" src="https://live.staticflickr.com/65535/51526053467_3dc03cfbeb_c.jpg" width="684" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><div><br /></div><div><br /></div><div><br /></div>
Is it wrong to start decorating the house with pumpkins in September? Well that's what I did anyway. But only after the first official day of Fall. <b>One thing led to another and before I knew it, I was baking Halloween/Fall treats already in September. </b>I have so many things I want to bake this month for Fall/Halloween. Too bad I only have 31 days to do it.<div><br /></div><div><br /></div><div>So I started with a spice layer cake, as it is one of my favorite cakes.<b> I usually don't steer away from my beloved <a href="http://www.parislovespastry.com/2009/09/apple-spice-layer-cake.html" target="_blank">apple spice layer cake</a> recipe very much</b>, but this recipe had so many great reviews that I had to give it a go. I also like omitting the apples, as apples get soggy in a cake after a day.</div><div><br /></div><div><br /></div><div><br /></div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51526053347/in/dateposted/" title="Spice Layer Cake"><img alt="Spice Layer Cake" height="800" src="https://live.staticflickr.com/65535/51526053347_29f416b674_c.jpg" width="600" /></a></center><center><br /></center><center><br /></center><center><br /></center><center><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51527780395/in/photostream/" title="Spice Layer Cake"><img alt="Spice Layer Cake" height="800" src="https://live.staticflickr.com/65535/51527780395_1510abdeda_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</center><center><br /></center><center><br /></center><div><br /></div><div>What a great recipe! So many spices are added into the cake batter and that is just what I love. <b>The perfect cake for a perfect Fall afternoon. </b></div><div><b><br /></b></div><div><br /></div><div><br /></div><div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></div><div><br /></div><div><b>Spice Layer Cake: </b>Cooking Classy</div><div><br /></div><div><u>Ingredients:</u></div><div><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; list-style: none; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2 1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups (318g)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">all-purpose flour</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">(scoop and level to measure)</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking powder</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking soda</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">salt</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2 1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ground cinnamon</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ground nutmeg</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ground ginger</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">allspice</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">ground cloves</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups (370g)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">packed light-brown sugar</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup (175ml)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vegetable oil</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3/4</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup (185g)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">unsweetened applesauce</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">4</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">large eggs</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vanilla extract</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup (240ml)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">buttermilk</span></span></li></ul><div><span style="font-family: times;"><br /></span></div></div><div><u><span style="font-family: times;">For cream cheese frosting:</span></u></div><div><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; list-style: none; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">12</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">oz</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">cream cheese,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">nearly at room temperature</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup (4 oz)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">unsalted butter,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal" style="box-sizing: border-box;">nearly at room temperature</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3 1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups (440g)</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">(440g) powdered sugar</span></span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; list-style-image: initial !important; list-style-position: initial !important; list-style-type: disc; list-style: disc; margin: 0px 0px 3px; padding: 0px; position: relative;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tsp</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">vanilla extract</span></span></li></ul><div><span style="font-family: times;"><br /></span></div></div><div><u><span style="font-family: times;">Instructions:</span></u></div><div><ul class="wprm-recipe-instructions" style="box-sizing: border-box; display: table; list-style: none; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; table-layout: fixed; width: 740px;"><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-0" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><span style="font-family: times;">- Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess. </span><span style="font-family: times;">Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-1" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-2" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><span style="font-family: times;">- In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside. </span><span style="font-family: times;">Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain. </span><span style="font-family: times;">Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process). </span><span style="font-family: times;">Mix in eggs and vanilla. </span><span style="font-family: times;">Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined. </span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-3" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-4" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-5" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-6" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-7" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">- Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes. </span><span style="font-family: times;">Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool. </span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-8" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-9" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><span style="font-family: times;">- Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-10" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">- For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth. </span><span style="font-family: times;">Mix in powdered sugar and vanilla and mix until well blended.</span></span></div></li></ul><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;"><br /></span></div><ul class="wprm-recipe-instructions" style="box-sizing: border-box; display: table; list-style: none; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; table-layout: fixed; width: 740px;"><li class="wprm-recipe-instruction" id="wprm-recipe-31340-step-0-11" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li></ul></div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51527780335/in/dateposted/" title="Spice Layer Cake"><img alt="Spice Layer Cake" height="800" src="https://live.staticflickr.com/65535/51527780335_57c3e8eafb_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center><center>Baking and eating this cakes makes me want to watch <i>'Hocus Pocus'</i>, turn on the fire place and drink rum-spiked apple cider.</center><center><br /></center><center><br /></center><center>Have a lovely Autumn, dear readers!</center><center><br /></center>
Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-68870386244052832052021-09-21T12:00:00.001+02:002021-09-21T12:00:00.264+02:00Dutch Chocolate Peanut Brittle / aka 'Pindarotsjes'<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51483204876/in/dateposted/" title="Dutch Chocolate Peanut Brittle / Pindarotsjes"><img alt="Dutch Chocolate Peanut Brittle / Pindarotsjes" height="800" src="https://live.staticflickr.com/65535/51483204876_839df9667a_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center>
I call this, <b>"how to use up your Easter/Christmas chocolate leftovers part 3"</b>. Every year after Easter, I have many many, very large I might add, chocolate Easter bunnies. I you follow this blog religiously, you'll notice how all of my recipes are chocolate recipes after Easter. So I start by baking the usual brownies, chocolate chunk cookies, etcera. But after my second batch of brownies I brought to my work, I wanted to make something different. <div><br /></div><div><br /></div><div>In The Netherlands we often give <i>'pindarotsjes' </i>as a present. You buy these at a chocolatier, but I figured they would be easy enough to make them myself. And they were. <b>It's literally just as simple as 1, 2, 3! 1) You melt the chocolate. 2) You add peanuts. 3) And let spoonfuls of chocolate/peanut brittle cool off. </b>And voila! I seriously could not keep my hands off of them! Be careful to use really, REALLY good chocolate as this is the main ingredient.</div><div><br /></div><div><br /></div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51484128625/in/photostream/" title="Dutch Chocolate Peanut Brittle / Pindarotsjes"><img alt="Dutch Chocolate Peanut Brittle / Pindarotsjes" height="800" src="https://live.staticflickr.com/65535/51484128625_5e56c0c0e3_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><b><br /></b></center><center><b><br /></b></center>
<div style="text-align: center;"><b>Dutch lesson: did you know <i>'pindarotsjes'</i> means little peanut rocks?</b></div><div><br /></div><div><br /></div><div><br /></div><div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></div><div><br /></div><div><b>Dutch Chocolate Peanut Brittle: </b>adapted from <a href="https://rutgerbakt.nl/alle-recepten/zelf-pindarotsjes-maken-recept/" target="_blank">Rutger Bakt</a></div><div><br /></div><div><b>Ingredients:</b></div><div>- 200 gr / 7 oz high quality dark or milk chocolate</div><div>- 130 gr / 3/4 cup peanuts, salted or unsalted</div><div><br /></div><div><u>Instructions:</u></div><div>- Melt the chocolate in a heatproof bowl in the microwave. When completely melted, add the peanuts and stir, making sure every last peanut is fully coated.</div><div>- On a baking sheet lined with parchment paper, scoop tablespoons of the chocolate/peanut mix. Let the chocolate harden in the fridge. Take out of the fridge and bring it to room temperature.</div><div><br /></div><div><br /></div>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-60304987136930817512021-09-16T16:20:00.000+02:002021-09-16T16:20:27.405+02:00FLAKIEST Buttermilk Biscuits<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51483194986/in/dateposted/" title="Flakiest Buttermilk Biscuits"><img alt="Flakiest Buttermilk Biscuits" height="800" src="https://live.staticflickr.com/65535/51483194986_391558e4ee_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p>I'm back from vacation! And if you have been following my blog for a while, <b>can only mean one thing: re-baking everything I ate on vacation! </b>Starting with buttermilk biscuits.</p><p><br /></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51483181571/in/dateposted/" title="The Butcher, The Baker, The Cappuccino Maker, LA"><img alt="The Butcher, The Baker, The Cappuccino Maker, LA" height="800" src="https://live.staticflickr.com/65535/51483181571_92d0c0f33d_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p>I went 1,5 weeks to the States, to visit my family. In West-Hollywood, LA, we had brunch at this cute and very popular place called <b>'The Butcher, The Baker, The Cappuccino Maker'.</b> I ordered buttermilk biscuits, which came in a hot skillet. They were delicious!</p><p><br /></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51484104945/in/photostream/" title="The Butcher, The Baker, The Cappuccino Maker, LA"><img alt="The Butcher, The Baker, The Cappuccino Maker, LA" height="640" src="https://live.staticflickr.com/65535/51484104945_7fa83891c3_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p>My mother always made biscuits using Bisquick, but I prefer to bake them from scratch. And I learned some really helpful techniques with this recipe. <b>Did you know you have to place the dough right next to each other so they will rise better? </b>Me neither.</p><p><br /></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51483410118/in/photostream/" title="Flakiest Buttermilk Biscuits"><img alt="Flakiest Buttermilk Biscuits" height="640" src="https://live.staticflickr.com/65535/51483410118_97cb2cf514_z.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></p><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></p><p><b>Buttermilk Biscuits:</b> <a href="https://sallysbakingaddiction.com/flaky-buttermilk-biscuits/#tasty-recipes-66534-jump-target" target="_blank">Sally's Baking Addiction</a></p><p><span style="font-size: x-small;">Makes 8-10 biscuits</span></p><div class="tasty-recipes-ingredients-header" style="align-items: center; background-color: white; box-sizing: border-box; display: flex; flex-wrap: wrap; justify-content: space-between; margin: 1em 0px; outline: 0px; padding: 0px;"><div class="tasty-recipes-ingredients-clipboard-container" style="align-items: baseline; box-sizing: border-box; display: inline-flex; margin: 0px; outline: 0px; padding: 0px;"><h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform" style="box-sizing: border-box; line-height: 1; margin: 0px 10px 10px 0px; outline: 0px; padding: 0px;"><u><span color="initial" face=""Playfair Display", sans-serif" style="font-size: 15px; font-weight: 500;">I</span><span style="font-weight: normal;"><span style="font-family: times; font-size: x-small;">ngredients</span></span></u></h3></div></div><div class="tasty-recipes-ingredients-body" data-tasty-recipes-customization="body-color.color" style="background-color: white; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;"><ul style="box-sizing: border-box; list-style-type: none; margin: 0px 0px 1.5em; outline: 0px; padding: 0px;"><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><span data-amount="2" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">2</span> and 1/2 cups (<span data-amount="313" data-unit="g" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">313g</span>) <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">all-purpose flour</span>, plus extra for hands and work surface</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><span data-amount="2" data-unit="tablespoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">2 Tablespoons</span> <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">aluminum free baking powder </span>(yes, Tablespoons)</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><span data-amount="1" data-unit="teaspoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">1 teaspoon</span> <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">salt</span></span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><span data-amount="0.5" data-unit="cup" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">1/2 cup</span> (1 stick; <span data-amount="115" data-unit="g" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">115g</span>) <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">unsalted butter</span>, cubed and very cold (see note)</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><span data-amount="1" data-unit="cup" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">1 cup</span> + 2 Tablespoons (270ml) cold <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">buttermilk</span>, divided</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><span data-amount="2" data-unit="teaspoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">2 teaspoons</span> <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">honey</span></span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">optional honey butter topping:</span> 2 Tablespoons melted butter mixed with 1 Tablespoon honey</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><br /></span></li></ul><div><div class="tasty-recipes-instructions-header" style="align-items: baseline; box-sizing: border-box; display: flex; flex-wrap: wrap; justify-content: space-between; margin: 1em 0px; outline: 0px; padding: 0px;"><h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform" style="box-sizing: border-box; line-height: 1; margin: 0px; outline: 0px; padding: 0px;"><ol style="background-color: #f9f9f9; box-sizing: border-box; counter-reset: li 0; margin: 0px 0px 10px; outline: 0px; padding: 0px;"><li id="instruction-step-1" style="box-sizing: border-box; font-weight: 400; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><u>Instructions:</u> Preheat oven to 425°F (218°C).</span></li><li id="instruction-step-2" style="box-sizing: border-box; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;"><span style="box-sizing: border-box; font-weight: normal; margin: 0px; outline: 0px; padding: 0px;">Make the biscuits:</span> <span style="font-weight: 400;">Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.</span></span></li><li id="instruction-step-3" style="box-sizing: border-box; font-weight: 400; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;">Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.</span></li><li id="instruction-step-4" style="box-sizing: border-box; font-weight: 400; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;">Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.</span></li><li id="instruction-step-5" style="box-sizing: border-box; font-weight: 400; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;">Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.</span></li><li id="instruction-step-6" style="box-sizing: border-box; font-weight: 400; line-height: 1.46; list-style-type: none; margin: 0px 0px 1em 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times; font-size: x-small;">Brush the tops with remaining buttermilk. Bake for 15-20 minutes or until tops are golden brown. </span><span style="font-size: x-small;">Remove from the oven, brush warm tops with optional honey butter, and enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.</span></li></ol></h3></div></div></div>
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Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-35020515880113987282021-08-10T12:00:00.000+02:002021-08-10T12:28:03.179+02:00Heart Butter Cookies with Cream Cheese Frosting<center>
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When I made the <a href="http://www.parislovespastry.com/2021/07/eiffel-tower-cookies-blog-make-over.html" target="_blank">Eiffel Tower cookies</a>, I forgot to halve the recipe so <b>I ended up with way too much cookie dough </b>- not necessarily a bad thing. So a few days after the dough sitting in my fridge, I decided to make a recipe I have been wanting to make for ages; cut-out cookies with a cream cheese frosting. <div><br /></div><div>I always spot these cookies on various blogs, and <b>the soft frosting looks so delectable</b>. There is a downside to the soft frosting versus hardened royal icing, which is that they are not so easy to transport in a container to, let's say, take to your work. But then again, that means the cookies are all for myself.</div><div><br /></div><div><br /></div>
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<div><br /></div><div><br /></div><div><b>I was inspired by my pretty pink new plants in my garden to use a pink frosting</b>, and the heart shapes seemed like a good fit with pink frosting. Just add a teeny bit more food coloring every time you mix the frosting to make it an ombre color.</div><div><br /></div><div><br /></div>
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<div><br /></div><div><br /></div><div><p style="background-color: #fffdfb; font-family: Lora, serif;"><span style="font-family: "Dancing Script";"><span style="font-size: x-large;">Recipe</span></span></p><p style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">Butter Cut-Out Cookies by Nigella Lawson - 'How to be a domestic goddess'</p><p style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"><u>Ingredients:</u><br />- 3/4 cup soft unsalted butter<br />- 3/4 cup sugar<br />- 2 large eggs<br />- 1 teaspoon vanilla<br />- 2 2/3 cups cake flour, plus more if needed<br />- 1 teaspoon baking powder<br />- 1 teaspoon salt<br />- cookie cutters<br />- 2 baking sheets, greased or lined with parchment or wax paper </p><p style="background-color: #fffdfb; font-family: Lora, serif; text-align: left;"><span style="font-weight: normal;"><u>Instructions:<br /></u></span><span style="font-weight: normal;">1. Preheat the oven to 350°F/180°C/gas mark 4.<br /></span><span style="font-weight: normal;">2. Cream the butter and sugar together until pale and moving toward moussiness, then beat in the eggs and vanilla. In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough.<br /></span><span style="font-weight: normal;">3. Halve the dough, form into flat discs, wrap each half in plastic wrap, and rest in the refrigerator for at least 1 hour.<br /></span><span style="font-weight: normal;">4. Sprinkle a suitable surface with flour, place a disc of dough on it, not taking out the other half until you've finished with the first, and sprinkle a little more flour on top of that.<br /></span><span style="font-weight: normal;">5. Roll it out to a thickness of about ¼ inch (0.6 cm). Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on the baking sheet.<br /></span><span style="font-weight: normal;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;">6. </span><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;">Bake for 8–12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough. When they’re all fully cooled, you can get on with the icing. Put a couple of tablespoons of just-not-boiling water into a large bowl, add the sieved icing sugar and mix together, adding more water as you need to form a thick paste. Colour as desired: let the artistic spirit within you speak, remembering with gratitude that children have very bad taste.</span></span></p></div><div><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></div><div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></div><div><br /></div><div>Cream Cheese Frosting: <a href="https://sallysbakingaddiction.com/cream-cheese-sugar-cookies/" target="_blank">Sally's Baking Addiction</a></div><div><br /></div><div><u>Ingredients:</u></div><div>- 4 ounces (110gr) cream cheese, softened to room temperature</div><div>- 1/4 cup (60gr) unsalted butter, softened to room temperature</div><div>- 2 cups (240gr) sifted confectioners' sugar</div><div>- 1 teaspoon pure vanilla extract</div><div>- gel food coloring</div><div><br /></div><p style="text-align: left;"><u>Instructions:</u></p><p style="text-align: left;"><span style="background-color: #f9f9f9;"><span style="font-family: times;">In a medium bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain, about 2 minutes. Add the confectioners’ sugar and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on each cooled cookie, then decorate with sprinkles.</span></span></p><div><br /></div><div><br /></div>
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</center>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com1tag:blogger.com,1999:blog-931530778528382143.post-82840747791309223832021-08-03T12:00:00.002+02:002021-08-03T13:46:44.158+02:00Energy Bliss Balls<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51340921793/in/dateposted/" title="Energy Bliss Balls"><img alt="Energy Bliss Balls" height="800" src="https://live.staticflickr.com/65535/51340921793_31a8c8546f_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><div><br /></div><div><br /></div><div><br /></div><b>
I want to share a recipe that I have been making for the past months every week to improve my health: energy bliss balls. </b>This is a typical bliss ball recipe, but one that I've perfected to a tee for maximum taste and health benefit.<div><br /></div><div>The original recipe is from Your Super, a Dutch powder supplement that should give you more energy. I add it in most of my daily mixes and recipes, but <b>you can use any powder supplement you please, like a protein powder.</b></div><div><br /></div><div>I sometimes roll the balls in flaked coconut as you can see on the pictures, but this is not necessary. So omit this part if you don't care for coconut. It generally looks more pleasing when they are rolled in coconut, <b>they look like little snow balls. Snow balls you can eat all year round.</b></div><div><b><br /></b></div><div><b><br /></b></div><div><br /></div>
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<div><br /></div><div><br /></div><div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span> </div><div><br /></div><div>Blissballs by <a href="http://yoursuper.eu" target="_blank">Your Super</a> adapted by me</div><div><br /></div><div><u>Ingredients:</u></div><div>- 1/2 cup oats</div><div>- 1/4 cup sunflower seeds (or pumpkin seeds)</div><div>- 1/4 cup coconut flakes (or ground flax)</div><div>- 4 pitted dates</div><div>- 1/4 cup peanut butter (I prefer Snickers peanut butter for a little chocolate flavor, but any nut butter will work)</div><div>- 1/4 cup maple syrup (or date syrup) </div><div>- 1/2 teaspoon ground cinnamon</div><div>- 1/4 ground tumeric with a pinch of black pepper</div><div>- a pinch of salt</div><div>- 2 to 4 teaspoons of "health" powder (like a protein powder, I use 'Energy Bomb' by YourSuper)</div><div><br /></div><div><u>Instructions:</u></div><div>Blend all of the ingredients in a blender of food processor and blend until sticky. If it's not sticky, add more maple syrup. Using your hands, roll the mixture into balls, and if desired, roll the balls in flaked coconut for an extra coating.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
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Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-59772093198180696502021-07-23T16:07:00.004+02:002021-07-28T13:58:32.144+02:00Eiffel Tower Cookies & Blog Make-Over<center>
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<p><b><br /></b></p><p><b>What better way of ending my Paris trip series </b>and celebrating my blog make-over than baking something truly Parisian? Yes, Eiffel Tower Cookies! To read my <i>2021 Paris</i> series, click here for <a href="http://www.parislovespastry.com/2021/06/my-trip-to-paris-day-1.html" target="_blank">part 1</a>, <a href="http://www.parislovespastry.com/2021/07/my-trip-to-paris-day-2.html">part 2</a>, and <a href="http://www.parislovespastry.com/2021/07/my-last-day-in-paris.html" target="_blank">part 3</a>.</p><p>As you might have noticed, last week I was experiencing some technical difficulties with my website and it got me thinking it was long overdue for a blog make-over. I tried some different website designs, and finally decided on the current one <b>as it looks more modern and like a food website</b> vs. an amateur blog. I mean I am still an amateur baker, but I like the homepage where you can see all latest posts directly, and not having to scroll down the entire post. <b>What do you think about the new website design?</b> I still need to tweak some things here and there, particulary, the recipe finder. So no worries, it's not finished yet.</p><p><br /></p>
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<p><br /></p><p>When I went to Paris, I shopped at <i>Anthropology</i>, which is very hard to find in Europe. They have this cute <i>'French bistro'</i>-collection that is just so instagrammable. I already bought <b>the bistro spatula and Eiffel tower cookie cutter </b>a while back and I was planning on baking these cookies for this year's blogoversary, but unfortunately, life got in the way again and I had to post-pone baking these. <b>In Paris I bought the matching bistro plates</b>, while my friend got the bistro mugs. We love this collection!</p><p><br /></p>
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<p><br /></p><h4 style="text-align: center;"><span style="font-weight: normal;">For the cut-out cookies </span>I used my favorite recipe from Nigella Lawson<span style="font-weight: normal;">. </span><br /><span style="font-weight: normal;">Can you tell I have baked these cookies over and over again by these loose pages of the book?</span></h4>
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<p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></p><p>Butter Cut-Out Cookies by Nigella Lawson - 'How to be a domestic goddess'</p><p><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"><u>Ingredients:</u></span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 3/4 cup soft unsalted butter</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 3/4 cup sugar</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 2 large eggs</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 1 teaspoon vanilla</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 2 2/3 cups cake flour, plus more if needed</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 1 teaspoon baking powder</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 1 teaspoon salt</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- cookie cutters</span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">- 2 baking sheets, greased or lined with parchment or wax paper </span></p><p><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"><u>Instructions:</u></span><br style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;" /></p><h4 style="text-align: left;"><span style="font-weight: normal;"><span style="background-color: #fffdfb; font-family: Lora, serif;">1. Preheat the oven to 350°F/180°C/gas mark 4</span><span style="background-color: #fffdfb; font-family: Lora, serif;">.<br /></span><span style="background-color: #fffdfb; font-family: Lora, serif;">2. Cream the butter and sugar together until pale and moving toward moussiness, then beat in the eggs and vanilla. </span><span style="background-color: #fffdfb; font-family: Lora, serif;">In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, mix gently but surely</span><span style="background-color: #fffdfb; font-family: Lora, serif;">. </span><span style="background-color: #fffdfb; font-family: Lora, serif;">If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough.<br /></span><span style="background-color: #fffdfb; font-family: Lora, serif;">3. Halve the dough, form into flat discs, wrap each half in plastic wrap, and rest in the refrigerator for at least 1 hour.<br /></span><span style="background-color: #fffdfb; font-family: Lora, serif;">4. Sprinkle a suitable surface with flour, place a disc of dough on it, not taking out the other half until you've finished with the first, and sprinkle a little more flour on top of that.<br /></span><span style="background-color: #fffdfb; font-family: Lora, serif;">5. Roll it out to a thickness of about ¼ inch </span><span style="background-color: #fffdfb; font-family: Lora, serif;">(0.6 cm). </span><span style="background-color: #fffdfb; font-family: Lora, serif;">Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on the baking sheet.<br /></span><span style="background-color: #fffdfb; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;"><span style="font-family: Lora, serif;">6. </span></span><span style="background-color: white; font-family: inherit; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;">Bake for 8–12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough. When they’re all fully cooled, you can get on with the icing. Put a couple of tablespoons of just-not-boiling water into a large bowl, add the sieved icing sugar and mix together, adding more water as you need to form a thick paste. Colour as desired: let the artistic spirit within you speak, remembering with gratitude that children have very bad taste.</span></span></h4><p></p><p><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;"><br /></span></p><p><span style="background-color: #fffdfb; font-family: Dancing Script; font-size: x-large;">Recipe: </span></p><p><span style="background-color: #fffdfb; font-family: Lora, serif; font-size: 16px;">Royal Icing by <a href="https://sallysbakingaddiction.com/royal-icing/print-recipe/66459/" target="_blank">Sally's Baking Addiction</a></span></p><p><u>Ingredients:</u></p><h4 style="text-align: left;"><span style="font-weight: normal;">- 4 cups confectioners' sugar, sifted (480g)<br />- 3 tablespoons meringue powder<br />- 9-10 tablespoons room temperature water<br />- optional for decorating: food gel coloring</span></h4><p><u>Instructions:</u></p><p>In a large bowl using hand mixer or a stand mixer fitted with a wisk attachment, beat all of the icing ingredients together for 1,5-2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it's too thick, add a little bit more water. If it's too thin, add a little bit more sifted confectioners' sugar.</p><p><br /></p><p><br /></p><p style="text-align: center;"><b>Does anyone else use their stove to cool down cookies? <br /></b>I stack a cookie rack on top of the stove for even faster cooling.</p>
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</center><center><br /></center><center><br /></center><center><i><span style="font-size: medium;">Bonjour et au revoir!<br /><br /></span></i></center><center>Don't forget to follow me on Instagram where I post many more pictures and videos.</center><center><a href="https://www.instagram.com/parislovespastry/" target="_blank">ParisLovesPastry Instagram</a></center><center><br /></center><center><br /></center>
Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-22826089864348899122021-07-14T12:00:00.007+02:002021-07-14T14:17:06.871+02:00My Last Day in Paris<center><div class="separator"><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51308975923/in/dateposted/" style="margin-left: 1em; margin-right: 1em;" title="La Samaritaine, Paris"><img alt="La Samaritaine, Paris" height="800" src="https://live.staticflickr.com/65535/51308975923_eb26e77997_c.jpg" width="600" /></a></div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p>On our third and final day in Paris, we decided to make the most of it before leaving with the train back home. We sat across La Samaritaine at KONG restaurant on our first night in Paris and it looked so impressive that we Googled exactly what this building was. Turned out to be, <b>the re-opening of Samaritaine was on our last day in Paris.</b></p><p><b>This iconic department store had been closed for renovations for 16 years.</b> Among the grand opening was French president Macron and a spectacle of hundreds of staff members greeting and clapping upon entry shouting '<i>bienvenue'</i> (welcome) to every guest. Inside the department store we couldn't believe how beautiful everything was. <b>We felt very lucky to have attended its first day opening to the public. </b>I already know La Samaritaine will once more become Paris' go-to landmarks, and we were there to witness everything on its first re-opening day. How special.</p>
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<p style="text-align: left;">As we were browsing between the endless departments of fashion. pastries, and cosmetics, <b>we were unknowingly photographed by a male photographer. </b>Uneasy, we quikly walked away. He kept on following us however. And we didn't think much of it, until <b>the photos appeared on LVMH's Instagram and Facebook page! </b>(Louis Vuitton Moët Hennessy, the billion dollar company that owns everything from Dior, Vuitton, Givenchy, Bulgari, and almost every luxury brand).</p><p><br /></p>
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<p><br /></p><p style="text-align: left;"><b>Look at how beautiful these pastries look!</b> Like little pieces of art. If I weren't leaving Paris that day, I would have bought some and eaten it at my hotel.</p><p><br /></p>
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<p style="text-align: left;">After our stop at Samaritaine, we walked to the other side of the Seine, the left bank (or <i>rive gauche)</i>. And wandered around Saint-German, waiting for Ralph's to open for lunch. <b>Ralph's Paris is the famous restaurant owned by Ralph Lauren. </b>You might have seen it in the Netflix show 'Emily in Paris'. This restaurant has the most beautiful courtyard where you can sit. Although the restaurant inside is also very lovely - very Ralph Lauren - a style which I love.</p><p><br /></p>
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<p style="text-align: left;">I ate a veggie burger which was honestly the best vegetarian burger I've ever had. My friend ordered a Ceasar salad with mashed potatoes. But of course, the dessert was Queen. <b>Ralph's favorites; a selection of smaller desserts, featuring a brownie, cheesecake and chocolate-peanut butter parfait. </b>The tea and coffee was served with caramel popcorn, so that was a dessert in it self as well.</p><p><br /></p><p><br /></p>
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<p style="text-align: left;">It was such a lovely and perfect ending of our Paris trip. I've enjoyed every minute of it. What a fitting way of ending my Paris 2021 blog series on <b>the 14th of July, better known as Bastille Day, a national holiday in France.</b> Of course, I couldn't leave Paris without bringing my favorite pastry, something that inspired me to start this blog 12 years ago. Macarons from Pierre Hermé.</p><p><br /></p>
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<p><br /></p><p style="text-align: left;">I hope you enjoyed reading about my travels to Paris! <b>I'd appreciate it if you follow me on my <a href="https://www.instagram.com/parislovespastry/" target="_blank">Instagram page ParisLovesPastry</a>,</b> where I post many more pictures and videos of Parisian pastries, or you can see ALL of my Paris photos on <a href="https://www.flickr.com/photos/dolcedanielle/albums/72157719477928459" target="_blank">my Flickr account Dolce-Danielle</a>. For now...</p><p style="text-align: left;"><br /></p><p style="text-align: left;"><span style="font-size: x-large;"><i>Au Revoir!</i></span></p></center>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-530032463853831052021-07-06T13:00:00.002+02:002021-07-06T13:50:17.401+02:00My Trip To Paris: Day 2<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51281631129/in/dateposted/" title="Eiffel Tower"><img alt="Eiffel Tower" height="800" src="https://live.staticflickr.com/65535/51281631129_a072024a16_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center>
<p>On our second day in Paris, the weather predictions were not good: <b>rain and thunder all day long</b>. When the morning turned out to be dry weather, we decided to make the most of it and went to see the Eiffel Tower.</p><p><br /></p>
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<p>Afterwards we walked to Avenue Montaigne and the Champs-Élysées for some shopping, when it started to pour. We were on our way to eat lunch at Angelina's. Paris' iconic tea room where you get the best hot chocolate in the world, when the rain came down so heavily, <b>we became soaking wet and quickly hopped into the nearest restaurant we could find...</b></p><p>Boy, was that a surprise! I vaguely recognised the <b>restaurant Drouant</b> from French Vogue's list of the best Parisian terraces. However the terrace was soaking wet, as were we. We went inside and thankfully were able to get a table for two. Unknowingly, we entered a hotspot for Parisians without a single tourist in sight, and it was amazing! <b>The best food I've ever had in Paris.</b> The ambiance of the restaurant was incredible. The men were all dressed in suits having 3-course business lunches complete with wine lists. The women were oh-so-effortlessly chic as only French women can be. The tableware was Christofle. The service was impeccable.</p><p><b>This was honestly the best experience I've ever had in Paris. </b>And it was such a surprise. I am definitely coming back here! Pictured below: main course a risotto and a <i>riz au lait</i> as dessert, a rice milk with caramel sauce and sugared nuts.</p><p><br /></p>
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<p><b>After the incredible lunch at Drouant</b>, the rain was not going away, so we decided to brave the rain and hop into store after store. I was looking to buy <b>a Maison Michèl hat</b>, which I've been admiring for many years. I bought a classic grey Maison Michèl hat, which I'm so in love with.</p><p><br /></p>
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<p>After a long day of rain, shopping, and walking, <b>we were treated to dinner at the Chouchou hotel and we had the loviest evening.</b> Luckily, this hotel has an amzing courtyard restaurant where there's live music, good food, and great drinks. The French drink Ricard hosted an evening so we got to sample some of their cocktails.</p><p><b><br /></b></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51280302852/in/dateposted/" title="Le Chouchou Hotel, Paris"><img alt="Le Chouchou Hotel, Paris" height="800" src="https://live.staticflickr.com/65535/51280302852_95cac576c1_c.jpg" width="600" /></a></center><center><br /></center><center><br /></center><center><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<p style="text-align: center;"><b>To follow my Parisian adventures,</b> come see me at <a href="https://www.instagram.com/parislovespastry/" target="_blank">my Instagram page Paris Loves Pastry</a> where I post more pictures and videos.</p><p style="text-align: center;"><i>Au Revoir!</i></p><p style="text-align: center;"><i><br /></i></p>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com2tag:blogger.com,1999:blog-931530778528382143.post-78718094390616652092021-06-30T13:20:00.001+02:002021-06-30T20:17:31.088+02:00My Trip To Paris: Day 1<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51280762343/in/dateposted/" title="The Printemps Rooftop Terrace"><img alt="The Printemps Rooftop Terrace" height="800" src="https://live.staticflickr.com/65535/51280762343_6d37b3bec4_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p style="text-align: center;">If you follow my personal Instagram account: <a href="https://www.instagram.com/danielleopreij/" target="_blank">DanielleOpreij</a>, you might have seen I visited Paris last week.</p><p style="text-align: center;"><br /></p><p>As the Covid restrictions are loosening here in Europe, <b>I promised a friend we would go to Paris as soon as we were able to go.</b> This promise was made last year. We had no idea the lockdown would take so long. France welcomed tourists starting June 9th, 2021. But here in The Netherlands it took a bit longer before we got the OK to go. So with our negative PCR-tests in hand, <b>we took the train to Paris, which is only 2 hours away by train from where we live.</b></p><p><br /></p><p><b>We had an absolute wonderful time and ate our way through France's capital city.</b> The weather predictions were bleak (only rain & thunder), but it ended up mostly dry and even very sunny on our first day. We stayed in a magnificent new hotel, <b>Le Chouchou hotel</b>, right in the middle of the heart of the city. Our room was a Pinterest-dream, complete with gold bathroom faucets and a Parisian balcony.</p><p><br /></p>
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<p>We arrived around noon and made our way to the Printemps department store for lunch. We were incredibly lucky with the weather and we <b>sat outside on a rooftop terrace enjoying all the spectacular views.</b></p><p><br />
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<p></p><p>Then we headed to <b>Galleries Lafayette department store</b> and after shopping for hours, we were parched and ordered a kumbucha ice tea with a little French pastry. I had a <i>tigre financier</i> - a "tiger" financier (an iconic French pastry).</p><p><br /></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51280626066/in/dateposted/" title="Ladurée at Printemps, Paris"><img alt="Ladurée at Printemps, Paris" height="800" src="https://live.staticflickr.com/65535/51280626066_a7c9291449_c.jpg" width="600" /></a></center><center><br /></center><center><br /></center><center><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<p>For dinner we walked to the Seine and made reservations for <b>Kong restaurant</b>, which I've always wanted to go ever since <b>it was featured on the last episode of Sex and the City</b>. It was such a beautiful restaurant and offered amazing views of the 1st arrondissement and the Seine river. Dinner was amazing and followed by <b>an incredible dessert by Pierre Hermé</b>.</p><p><br /></p>
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<p style="text-align: center;"><b>Stay tuned for more Paris pictures of food, pastries, food, hats, and food!</b></p><p style="text-align: center;">I'd appreciate it if you follow <a href="https://www.instagram.com/parislovespastry/" target="_blank">my Instagram page Paris Loves Pastry</a>. Here you can view more pictures and videos of our Paris trip!</p><p style="text-align: center;"><i>Au Revoir!</i></p>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-73479807891058860042021-06-13T20:55:00.001+02:002021-06-13T20:55:45.488+02:00Chocolate Cream-Filled P*nis Cake - Yes, Really!<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51245481334/in/dateposted/" title="Chocolate Cream-Filled P*nis Cake"><img alt="Chocolate Cream-Filled P*nis Cake" height="800" src="https://live.staticflickr.com/65535/51245481334_678fa49878_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p>I actually baked this cake 3 years ago in 2018 when I celebrated a co-worker's 50th birthday. <b>For all these years, I've kept the photos on my phone and contemplated about whether or not I should post it on my blog.</b> Well, the time has finally come. Why now? Because we need a chuckle every now and again this year, and I'm assuming most of my readers are 18+.</p><p><br /></p><p>My co-worker has a huge crush on <b>the actor Idris Elba, so this cake is inspired by him</b>. I bought the cake mold on an adult website. They actually had 2 sizes; one cake mold was even bigger, it was an XL size. As I placed it into my shopping cart, there was a warning sign that read <i><b>"please measure your oven to check if the mold fits".</b></i> So I did, and unfortunately my oven was too little for the p*nis cake mold. That's what she said (haha I'm a 'The Office'-fan, obviously).</p><p><br /></p><p>The chocolate cake is my favorite recipe by Martha Stewart. And I made marshmallow frosting as a cream filling, but this turned out to be a mistake, because apparently the marshmallow frosting dissolved inside the chocalate cake after a few hours. So the next time I baked this cake<b> (yes, it is now a regular request from collegues) </b>I used a store-bought regular white frosting, this was much better. I used chocolate sprinkles to imitate the hair.</p><p><br /></p><p>It was definitely a BIG hit at the birthday party, and I think we will all remember it for a very long (hard) time. Pun intended.</p><p><br />
</p><center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51245481269/in/photostream/" title="Chocolate Cream-Filled P*nis Cake"><img alt="Chocolate Cream-Filled P*nis Cake" height="500" src="https://live.staticflickr.com/65535/51245481269_081e6f4a8c.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p></p><p><span style="font-family: Dancing Script; font-size: x-large;"><br /></span></p><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></p><p><a href="http://www.parislovespastry.com/2011/01/old-fashioned-chocolate-cake.html" target="_blank">Martha Stewart's Old-Fashioned Chocolate Cake.</a></p><p><br /></p>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com3tag:blogger.com,1999:blog-931530778528382143.post-76452277227110318902021-05-05T13:44:00.003+02:002021-05-05T13:54:05.763+02:00Kourtney Kardashian's Banana Shake<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/51159449838/in/dateposted/" title="Kourtney Kardashian's Banana Shake"><img alt="Kourtney Kardashian's Banana Shake" height="800" src="https://live.staticflickr.com/65535/51159449838_d955308a49_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p>In 2020, I tried <a href="http://www.parislovespastry.com/2020/10/kourtney-kardashians-avocado-pudding.html" target="_blank">Kourtney Kardashian's avocado pudding</a> and I ended up making it frequently. Even using my own variations at times, such as adding cocoa powder or a banana. <b>This recipe was one of the most popular on this blog in 2020. </b>Kourtney Kardashian swears by it every morning after her workout for 5 years. So my interest was heightened when she posted that she has a new go-to morning smoothie recipe.</p><p><br /></p><p>This new morning smoothie contains a banana, a date, cinnamon, and plant-based milk among others. Kourtney adds a lot of supplements in her smoothies, such as MCT oil and bone broth. I omitted these ingredients and just added a teaspoon of Energy Bomb from <a href="https://shop.yoursuper.com/" target="_blank">Your Super</a> (which probably makes the drink look a bit more brown). <b>I recently discovered the healthier option to add some sweetness to a recipe by using a date.</b> I'm currently making these amazing bliss balls that are full of healthy ingredients that can get you through the next hour when you are hungry. I will post the recipe soon.</p><p><br /></p><p><b>How does this banana smoothie hold up to Kourtney's avocado pudding? </b>Well, they're very different. This banana shake is a classic fruit smoothie, while the avocado pudding is very smooth and soft in texture, almost like a dessert. They are both recipes I recommend you try for a quick breakfast.</p><p><br /></p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">Kourtney Kardashian's Banana Shake: </span><a href="http://Poosh.com">Poosh.com</a></p><p><u>Ingredients:</u></p><p>- 1 cup organic almond milk or pea milk</p><p>- 1 organic banana</p><p>- 1 organic date</p><p>- 1/4 teaspoon MCT oil</p><p>- 1 scoop of bone broth protein</p><p>- 1 pack of BrainOm</p><p>- Dash of cinnamon</p><p>- 1 scoop of ice</p><p><br /></p><p><u>Instructions:</u></p><p>Combine all ingredients in a blender. Blend until smooth.</p><p><br /></p><p><br /></p><p style="text-align: center;">Let me know if you tried this recipe and what you think!</p><p><br /></p>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-53119886740220277492020-12-29T16:02:00.000+01:002020-12-29T16:02:07.810+01:00Gingerbread House without Molasses<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50775350817/in/dateposted/" title="Gingerbread House without molasses"><img alt="Gingerbread House without molasses" height="800" src="https://live.staticflickr.com/65535/50775350817_f5fcf37705_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p><br /></p><p>Hello you! I hope you all had a lovely Christmas. Even if you couldn't celebrate it like you normally do. I definitely had a slower Christmas than usual. We stayed in mostly. I cooked a vegetarian dinner for two, and we walked with our dog a lot. A few days before Christmas, <b>I made a gingerbread house for the very first time. Not to eat it. But to have it as a decor centerpiece on the kitchen table.</b></p><p><br /></p><p>I've never made a gingerbread house before. Assembling it was more difficult than I imagined because fitting the pieces, after they are baked and not 100% straight anymore, was challenging. I smacked royal icing on it to glue it all together, and <b>the royal icing looks like snow. </b>I used a gingerbread house template that I bought online. I didn't realise that it was a XXL-size mould. So I cut it into a smaller mould. I kept the rest of the gingerbread pretty basic. I'm new to decorating a gingerbread house. Hopefully next year I'll plan a little bit more time to decorate it.</p><p><br /></p><p>Since I live in the Netherlands, and molasses is not a thing here, I searched for an online recipe that substituted the molasses. Which was very difficult to find. I ended up with making <b>my own substitute that I've made before, which is 50% honey and 50% dark brown sugar. </b>Once baked, the honey does not have an overpowering taste to it, and it really resembles molasses!</p><p><br /></p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></p><p>Adapted from <a href="https://sallysbakingaddiction.com/gingerbread-house/" target="_blank">Sally's Baking Addiction</a>. She shares great tips and videos!</p><p><br /></p><p><u>Ingredients:</u></p><ul class="used" style="background-color: white; box-sizing: border-box; list-style-type: none; margin: 0px 0px 1.5em; outline: 0px; padding: 0px;"><li class="ingredient" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="3" data-unit="cup" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">3 cups</span> (<span data-amount="375" data-unit="g" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">375g</span>) <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">all-purpose flour spoon & leveled</span></span></li><li class="ingredient" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="0.25" data-unit="teaspoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">1/4 teaspoon</span> teaspoon <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">baking soda</span></span></li><li class="ingredient" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="2" data-unit="teaspoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">2 teaspoons</span> <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">ground ginger</span></span></li><li class="ingredient" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="2" data-unit="teaspoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">2 teaspoons</span> <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">ground cinnamon</span></span></li><li class="ingredient" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="0.5" data-unit="teaspoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">1/2 teaspoon</span> <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">ground allspice</span></span></li><li class="ingredient purchased" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="0.25" data-unit="teaspoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">1/4 teaspoon</span> <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">salt</span></span></li><li class="ingredient purchased" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="6" data-unit="tablespoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">6 Tablespoons</span> (<span data-amount="85" data-unit="g" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">85g</span>) <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">unsalted butter</span>, softened to room temperature</span></li><li class="ingredient purchased" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="0.75" data-unit="cup" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">3/4 cup</span> packed dark <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">brown sugar </span></span></li><li class="ingredient purchased" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="1" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">1</span> large <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">egg</span>, at room temperature</span></li><li class="ingredient purchased" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="0.5" data-unit="cup" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">1/2 cup</span> (120ml) honey</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="2" data-unit="tablespoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">2 Tablespoons</span> <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">water</span></span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">royal icing as the "glue"</span></li><li style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">assorted candies</span><span face="Source Sans Pro, sans-serif" style="font-size: 12px;"> </span></li></ul><div><span face="Source Sans Pro, sans-serif"><span style="font-size: 12px;"><br /></span></span></div><p><u>Instructions:</u></p><ol style="background-color: white; box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: 0px; padding: 0px;"><li id="instruction-step-2" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">Make the cookie dough:</span> Whisk the flour, baking soda, ginger, cinnamon, allspice, and salt together in a large bowl. Set aside.</span></li><li id="instruction-step-2" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><br /></span></li><li id="instruction-step-3" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg, honey, and water on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cookie dough will be very thick.</span></li><li id="instruction-step-4" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.</span></li><li id="instruction-step-4" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><br /></span></li><li id="instruction-step-5" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.</span></li><li id="instruction-step-5" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><br /></span></li><li id="instruction-step-6" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">Cut into shapes:</span> Remove each disc from the refrigerator and roll each out in between two pieces of parchment paper. Gingerbread cookie dough will stick to your counter no matter how much you flour it. Parchment is best. Roll out to about 1/4 inch thick. You want thick pieces for your gingerbread house. Lightly flour the underside of gingerbread house template shapes. (The dough is sticky and the paper may stick to it otherwise.) Using a pizza cutter or small knife, carefully cut the dough into the gingerbread house template shapes. You will need TWO of each shape. Re-roll dough scraps so you have enough dough for the whole house. Use any extra dough to create fun shapes using cookie cutters. </span></li><li id="instruction-step-6" style="box-sizing: border-box; color: #282f2f; font-family: "Source Sans Pro", sans-serif; font-size: 12px; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><br /></li><li id="instruction-step-7" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">Carefully arrange gingerbread house shapes onto prepared baking sheets, about 3 inches apart. If they lost some of their shape transferring to the baking sheet, straighten out the edges.</span></li><li id="instruction-step-7" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><br /></span></li><li id="instruction-step-8" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">Bake house pieces for about 18-20 minutes or until edges are lightly browned. Remove from the oven and allow shapes to cool completely on the baking sheets or on the counter. A flat surface is KEY for cooling– the gingerbread house edges very slightly curl up otherwise. Cooled gingerbread house pieces can be made up to 1 week in advance, cover tightly and store at room temperature or in the refrigerator. They can also be frozen for up to 3 months, thaw at room temperature before using.</span></li></ol><ol style="background-color: white; box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: 0px; padding: 0px;"><li id="instruction-step-9" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">Construct the base of the house:</span> Select a base for your gingerbread house. I used a marble cheese board. Start with two pieces: the front of the house and 1 side. Using a squeezing bottle or a piping bag, run a thick line of royal icing on one long edge and one short edge of the <span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">side of the house piece</span>. Stick it to your base. Use whatever you have around the house to help it stand up. You can also prop it up with soda cans, a tall cup, water bottle, etc. Run a line of royal icing along the bottom of the <span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">front of the house piece</span>. Stick it to your base, adhering it to the side of the house piece. Hold the two in place for a few minutes until the icing is partially set, propping them up as necessary. Repeat with the 2nd side of the house piece and back of the house piece. Pipe royal icing inside any seams, inside and outside of the house, to fill any voids. Don’t be afraid to go heavy on the royal icing “glue” — when it dries, it looks like snow! Allow it to set at room temperature for at least <span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">1 hour</span> before adding the roof pieces.</span></li><li id="instruction-step-9" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><br /></span></li><li id="instruction-step-10" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">Add the roof:</span> The roof pieces will be placed on top of the house base. Run a thick line of royal icing on the inside edges of one of the roof pieces and adhere it to the base. Hold in place for a few minutes. Repeat with 2nd roof piece. Run a thick line of royal icing where the two roof pieces meet at the top of the house. Hold in place for a few minutes.</span></li><li id="instruction-step-10" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><br /></span></li></ol><div><ol style="background-color: white; box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: 0px; padding: 0px;"><li id="instruction-step-12" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">House must set:</span> Before decorating, the icing on the entire house must completely set. Allow the entire house to set at room temperature for at least 3 hours, preferably <span style="box-sizing: border-box; font-weight: bolder; margin: 0px; outline: 0px; padding: 0px;">4-6 hours</span> or even overnight before decorating. Cover and store leftover royal icing at room temperature or in the refrigerator during this time. It will be the glue for adhering candies to the house.</span></li><li id="instruction-step-12" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><br /></span></li><li id="instruction-step-12" style="box-sizing: border-box; color: #282f2f; font-family: "Source Sans Pro", sans-serif; font-size: 12px; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><br /></li></ol></div><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe for Royal Icing</span></p><p><u>Ingredients:</u></p><ul style="background-color: white; box-sizing: border-box; list-style-type: none; margin: 0px 0px 1.5em; outline: 0px; padding: 0px;"><li class="ingredient" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="4" data-unit="cup" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">4 cups</span> (<span data-amount="480" data-unit="g" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">480g</span>) <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">confectioners’ sugar</span>, sifted</span></li><li class="ingredient" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="3" data-unit="tablespoon" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">3 Tablespoons</span> meringue powder <em style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">(not plain egg white powder)</em></span></li><li class="ingredient" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin-bottom: 0px; margin-left: 1em !important; margin-right: 0px; margin-top: 0px; margin: 0px 0px 0px 1em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><span data-amount="9" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">9</span>–<span data-amount="10" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">10</span> Tablespoons room temperature <span style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">water</span></span></li></ul><p>Instructions:</p><ol style="background-color: white; box-sizing: border-box; counter-reset: li 0; list-style-type: none; margin: 0px 0px 10px; outline: 0px; padding: 0px;"><li id="instruction-step-2" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it’s too thin, add a little more sifted confectioners’ sugar.</span></li><li id="instruction-step-2" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;"><br /></span></li><li id="instruction-step-3" style="box-sizing: border-box; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><span style="font-family: times;">Icing completely dries in about 2 hours at room temperature. If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. </span></li><li id="instruction-step-3" style="box-sizing: border-box; color: #282f2f; font-family: "Source Sans Pro", sans-serif; font-size: 12px; line-height: 22px; list-style-type: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; position: relative;"><br /></li></ol><p><br /></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50774489098/in/photostream/" title="Gingerbread House without molasses"><img src="https://live.staticflickr.com/65535/50774489098_5ea879a44b_c.jpg" width="600" height="800" alt="Gingerbread House without molasses"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></center>
<p><br /></p><p style="text-align: center;">These are the last few days of this dreadful year. I want to wish you all a very happy, healthy, normal New Year! <b>See you in 2021!</b></p><p style="text-align: center;"><br /></p>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com2tag:blogger.com,1999:blog-931530778528382143.post-37939770695077648332020-12-08T15:57:00.002+01:002020-12-08T16:00:19.707+01:00Christmas Peppermint Cupcakes<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50695118661/in/dateposted/" title="Christmas Peppermint Cupcakes"><img alt="Christmas Peppermint Cupcakes" height="800" src="https://live.staticflickr.com/65535/50695118661_fda5e1c568_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p><br /></p><p>As long as I have been writing this blog, I don't think I've ever made something with peppermint extract. <b>Peppermint is either love it or hate it kind of flavour.</b> I love peppermint tea. But I dislike mint chip ice cream. It can be an overpowering flavour, but it can also be a wonderful complimentary flavour to something. </p><p><br /></p><p>I baked Magnolia Bakery's vanilla cupcakes with a peppermint buttercream frosting. I had intended to make these candy cane cupcakes with bright red and icy white frosting, but I think I added too much butter to the buttercream frosting and the white frosting was a clear butter color. I decided to add green and red food coloring and just make <b>festive, over-the-top decorated cupcakes. Complete with a sparkling star and all.</b></p><p><b><br /></b></p><p>I must say this recipe is my most favorite vanilla cupcake recipe. I tried Georgetown DC's vanilla cupcake recipe, but it was too dense. <b>These are light, airy, yet flavourful. </b>I actually used swirled red vanilla cupcake batter in as well to give it a 'candy cane'-feeling.</p><p><br /></p><p><br /></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50695205692/in/photostream/" title="Christmas Peppermint Cupcakes"><img alt="Christmas Peppermint Cupcakes" height="800" src="https://live.staticflickr.com/65535/50695205692_22658531db_c.jpg" width="600" /></a></center><center><br /></center><div><br /></div><div><br /></div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span><div><br /></div><div><b style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Vanilla Cupcakes:</b><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"> recipe from 'The Complete Magnolia Bakery Cookbook'</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><u style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Ingredients:</u><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"> makes 24 cupcakes, but you can halve if you want to</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 ½ cup self-rising flour</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 ¼ cup all-purpose flour</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 cup (2 sticks) unsalted butter, softened</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 2 cups sugar (I always use less sugar with this recipe, as I find them too sweet otherwise)</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 4 large eggs, room temperature</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 cup milk</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 teaspoon vanilla extract</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><u style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Instructions:</u><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- In a small bowl, combine the flours. Set aside.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually to the butter and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk mixed together with the vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.</span></div><div><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><br /></span></div><div><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><br /></span></div><div><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><br /></span></div><div><span style="background-color: white;"><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></span></div><div><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><br /></span></div><div><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><br /></span></div><div><b style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Vanilla Buttercream Frosting:</b><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"> Magnolia Bakery - More From Magnolia</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><u style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Ingredients:</u><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"> for one 2-layer 9-inch cake, or 24 cupcakes</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 cup (2 sticks) unsalted butter</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 6 to 8 cups confectioners’ sugar</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- ½ cup milk</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 2 teaspoons vanilla extract <span style="color: #4c1130;">(for this recipe I substituted this with peppermint extract)</span></span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><u style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Instructions:</u><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /></div><div><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><br /></span></div><div><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><br /></span></div><div><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><br /></span></div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50695118721/in/photostream/" title="Christmas Peppermint Cupcakes"><img alt="Christmas Peppermint Cupcakes" height="800" src="https://live.staticflickr.com/65535/50695118721_3ba7497f13_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center>
<div style="text-align: center;">Have you been baking Christmas recipes already? </div><div style="text-align: center;">Let me know what kind of recipes you guys are trying out!</div><div style="text-align: center;"><br /></div>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com2tag:blogger.com,1999:blog-931530778528382143.post-21502925797660333002020-11-24T17:08:00.005+01:002020-11-24T17:18:16.324+01:00Golden Milk - Tumeric Latte<center> <a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50640841608/in/photostream/" title="Golden Milk"><img src="https://live.staticflickr.com/65535/50640841608_103c36bba0_c.jpg" width="600" height="800" alt="Golden Milk"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> </center>
<p><br /></p><p><b>I'd be lying if I said that 2020's circumstances hadn't made me think more about living healthy. </b>Since the pandemic, I've been exercising more, building up my stamina, ordering more supplements online, and definitely eating more healthy. As I'm sure you have as well.</p><p><br /></p><p>I think I eat healthy on a regular basis, despite the content produced for this blog 😆. I'm vegetarian, I try to eat two of my three meals a day vegan, I take B12 and magnesium daily, I eat two pieces of fruit almost every day, I never drink a sugary drink. <b>If I compare this to my American relatives, I'm a health-nut. If I compare it to my Dutch family, I'm mediocre on the health-scale.</b></p><p><b><br /></b></p><p>I'm always one to try out a newly popular health rage. Tumeric, or <i>kurkuma</i>, has been making waves on the health-circuit for a while now. I usually drink tumeric in a tea form. Sometimes I add it when cooking dinner. <b>With a pinck of black pepper because this helps your body absorb the tumeric better. </b>In fact, it increases absorbtion with 2000%!</p><p><br /></p><p>I don't drink coffee. Yes, let that sink in for a while. I've tried and tried it, but yuck! <b>So I love drinking chai latte, and this recipe is similar to that. </b>I've made this recipe many times and gradually formed my own favorite recipe on it. So here it is with my notes.</p><p><br /></p><p><br /></p><p><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></p><p>Ingredients:</p><p>- 1 cup plant-based milk (I prefer unsweetened almond milk)</p><p>- 1 heaping teaspoon ground tumeric</p><p>- a pinch of freshly ground black pepper (this helps your body absorb the tumeric by 2000%)</p><p>- 1/2 teaspoon ground cinnamon</p><p>- 1/2 teaspoon ground ginger</p><p>- 1 tablespoon maply syrup (honey will do as well)</p><p><br /></p><p>Instructions:</p><p>Combine all ingredients in a pan and put on medium heat. It is very important not to boil this. Keep it at medium-high heat, stirring constantly with a wisk. I find a wisk blends the cinnamon the best. Heat for a minimum of 5 minutes. The longer you heat it, the more intense the flavor will be. When ready, strain the tumeric drink through a fine mesh strainer to remove any large lumps of spices. Enjoy!</p><p>Ground tumeric has a really intense coloring so make sure to properly clean everything afterwards.</p><p><br /></p>
<center> <a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50640842748/in/photostream/" title="Golden Milk"><img src="https://live.staticflickr.com/65535/50640842748_39482820d9_c.jpg" width="600" height="800" alt="Golden Milk"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> </center><center><br /></center><center><br /></center><center>What about you? Have you been living more health-conscious this year?</center><center><br /></center>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-82023277473001511942020-11-11T16:06:00.001+01:002020-11-11T16:06:25.409+01:00Drømmekage - Danish Dream Cake<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50590308866/in/dateposted/" title="Drømmekage - Danish Dream Cake"><img alt="Drømmekage - Danish Dream Cake" height="800" src="https://live.staticflickr.com/65535/50590308866_910c741920_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center>
<p style="text-align: center;"><span style="font-size: large;"><br /></span></p><p style="text-align: center;"><span style="font-size: large;"> Happy November!</span></p><p><br /></p><p>Do you ever find yourself daydreaming about a recipe you made a while ago and wish you had the time to make it again? Well I do all the time. Lately, the same Danish recipe kept popping up into my head that I discovered years ago while attending a congress in Denmark. I, of course, followed a Danish baking class while I was there and <b>we learnt to make this dreamy Danish cake... a d<span style="font-family: times;">r</span></b><span style="background-color: white;"><b><span style="font-family: times;">ømme</span></b></span><b><span style="font-family: times;">kage</span>. The literal translation for <i>"dreamcake"</i>.</b></p><p><br /></p><p><b>It's a dense, basic vanilla cake topped with a sweet coconut / brown sugar topping. </b>The combination of the two is so fabulous. Even if you're not a coconut-lover like I was for years, you'll probably like this cake. The coconut isn't a overwhelming taste, just a sweet addition to the cake. I might be a bit biased because lately I've turned into a coconut-lover! Just add some coconut flavor to, well, anything please?!</p><p><br /></p><p>Normally I bake this cake in a sheet pan. I thought it would look prettier in a round cake form, but you need to double the baking time. <b>Also I must admit I prefer the cake/topping ratio better in a sheet pan.</b> So while it looks tastier as a round cake, a sheet pan is probably the best baking tool for this cake. Enjoy!</p><p><br /></p><p><br /></p>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50590427957/in/photostream/" title="Drømmekage - Danish Dream Cake"><img alt="Drømmekage - Danish Dream Cake" height="800" src="https://live.staticflickr.com/65535/50590427957_6b1a63da1f_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center><center><br /></center><center style="text-align: left;"><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></center><center style="text-align: left;"><br /></center><center style="text-align: left;"><b style="background-color: white; font-family: "times new roman"; font-size: 14.04px;"><a href="http://www.parislovespastry.com/2012/05/drmmekage-danish-dream-cake.html" target="_blank">Drømmekage</a></b><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><u style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Ingredients for Cake:</u><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 2 ¼ cup (250g) all-purpose flour</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 3 teaspoons baking powder</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- ¼ cup (50g) unsalted butter, softened</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 7 oz. (200ml) milk</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 4 eggs</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 ⅓ cups (300g) granulated sugar</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 teaspoon vanilla extract</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><u style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Ingredients for Topping:</u><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- ½ cup (125g) unsalted butter, softened</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- ¼ cup (50ml) milk</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 ⅓ cups (100g) dessicated coconut</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- 1 to 1 ¼ cups (200-250g) light brown sugar</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><u style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">Instructions:</u><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- For the Topping: In a mixing bowl, combine all topping ingredients. Set aside until ready to spread over cake.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- For the Cake: Preheat oven to 200 degrees C/400 degrees F. Grease an 8 or 9-inch (20-22cm) square or round baking pan. If desired, line baking pan with parchment paper, then grease paper.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- Sift the flour with the baking powder. Melt the 50g butter and mix with the 200ml milk. Beat the eggs with the sugar and vanilla extract until light and fluffy, then fold in the flour mixture. Lastly, fold in the butter and milk mixture.</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /><span style="background-color: white; font-family: "times new roman"; font-size: 14.04px;">- Pour into prepared baking pan and bake in preheated oven for about 20 minutes or until wooden pick inserted into center of cake comes out clean (leave oven on and set to 225 degrees C/425 degrees F). Remove cake from oven and immediately spread the topping over cake and bake cake for an additional 5-10 minutes at 225 degrees C/425 degrees F. Cool cake completely on wire cooling rack before serving. Cut cake into squares (or wedges, if baking cake in a round pan).</span><br style="background-color: white; font-family: "times new roman"; font-size: 14.04px;" /></center><center style="text-align: left;"><br /></center><center style="text-align: left;"><br /></center><center style="text-align: left;"><br /></center>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50590308751/in/photostream/" title="Drømmekage - Danish Dream Cake"><img src="https://live.staticflickr.com/65535/50590308751_06558515f0_c.jpg" width="600" height="800" alt="Drømmekage - Danish Dream Cake"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script></center>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com2tag:blogger.com,1999:blog-931530778528382143.post-44326434868299182762020-10-28T16:03:00.004+01:002020-10-28T16:03:49.387+01:00Halloween Sugar Cookies<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50512695376/in/dateposted/" title="Halloween Sugar Cookies"><img alt="Halloween Sugar Cookies" height="1024" src="https://live.staticflickr.com/65535/50512695376_bf970ae0f8_b.jpg" width="753" /></a></center><center><span style="font-size: large;"><br /></span></center><center><span style="font-size: large;"><br /></span></center><center><span style="font-family: Dancing Script; font-size: x-large;">Trick or Treat!
</span></center><center><br /></center><center><br /></center><center style="text-align: left;"><b>I can't really explain why I have such a fascination for Halloween</b> since I live in The Netherlands and it's not a holiday here. It's my favorite American holiday and I never celebrated it as a child. <b>I grew up watching Hocus Pocus </b>and it made me fall in love with Halloween. So every year, I bake Halloween-themed treats and celebrate it by myself watching Hocus Pocus.</center><center style="text-align: left;"><br /></center><center style="text-align: left;"><br /></center><center><br /></center>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50512018528/in/photostream/" title="Halloween Sugar Cookies"><img alt="Halloween Sugar Cookies" height="1024" src="https://live.staticflickr.com/65535/50512018528_f1710572bd_b.jpg" width="768" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center><center><br /></center><b>This is my first time making/using royal icing after 10+ years of baking. </b>Can you believe that? I've been wanting to make it for years because it looks so pretty. When I started this blog, it was impossible for me to find meringue powder here in The Netherlands. Now, baking is so much more common here. And the big upside of that is that I can get baking ingredients very easily. I used order everything online from American websites. Or I would literally wait <b>until I went to the States on vacation and stock up everything there. </b><center><br /></center><center><br /></center><center><br /></center>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50512897542/in/photostream/" title="Halloween Sugar Cookies"><img alt="Halloween Sugar Cookies" height="1024" src="https://live.staticflickr.com/65535/50512897542_e260706f03_b.jpg" width="807" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><div><br /></div><div><br /></div><div><br /></div><b>
I went on my honeymoon to Italy this September and we made a stop at Carrara, which is where the white marble comes from. </b>I bought a Carrara <b>marble rolling pin</b> there in a gift shop, which I had been hunting for, for years. This was my first time using my new rolling pin. I love it! The heavy marble really weighed down the dough, which made it easier to work the dough.<div><br /></div><div><br /></div><div>
<center><a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50512896877/in/photostream/" title="Halloween Sugar Cookies"><img alt="Halloween Sugar Cookies" height="1024" src="https://live.staticflickr.com/65535/50512896877_0763fd2743_b.jpg" width="768" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></center><center><br /></center><center><br /></center><div><br /></div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></div><div><br /></div>
I got the recipe from <i>Sally's Baking Addiction</i> for both the sugar cookies and royal icing. <a href="https://sallysbakingaddiction.com/best-sugar-cookies/#:~:text=%20How%20to%20Make%20Sugar%20Cookies%20with%20Icing,If%20you%20have%20difficulty%20evenly%20rolling...%20More%20" target="_blank">Link here</a>.<div><br /></div><div>Let me know if you try (or tried) this recipe!</div><div><br /></div><div><br /></div><div><br /></div>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com0tag:blogger.com,1999:blog-931530778528382143.post-58921796693467388392020-10-20T12:00:00.002+02:002020-12-19T09:35:51.082+01:00Kourtney Kardashian's Avocado Pudding<a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50489642426/in/photostream/" title="Kourtney Kardashian's Avocado Pudding"><img alt="Kourtney Kardashian's Avocado Pudding" height="1024" src="https://live.staticflickr.com/65535/50489642426_9aa03799dd_b.jpg" width="768" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<div><br /></div><div><br /></div>After almost a year of hiatus, <b>I wanted to share a simple recipe that I've been making so much lately. </b>Avocado pudding. The recipe is from Kourtney Kardashian's lifestyle website Poosh.<div><br /></div><div><br /><div><br /></div><div style="text-align: center;">Yes, I watch the Kardashians.</div><div><br /></div><div><br /></div><div><br /></div><div>Anyway, this recipe is so delicious! <b>Kourtney Kardashian says <i>"you either love it, or hate it"</i>.</b> Since I'm not the biggest avocado-lover, I expected to hate it. But it is sooo good!</div><div><br /></div><div><br /></div><div><b>You can make variantions with the plant-based milk. </b>I've tried almond, rice, coconut-milk. But unsweetened almond milk is my favorite with this recipe because almonds have a natural sweetness that really goes well with avocado.</div><div><br /></div><div><br /></div><div>It's super delicious and super healthy. Did you know one avocado has 3 times more potassium than a banana? <b>Avocados are a superfood! </b>They are brimming with essential nutrients. Which is why I'm so glad I came across this recipe because I don't eat them enough otherwise.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;">Try the recipe and let me know what you think!</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span style="font-family: Dancing Script; font-size: x-large;">Recipe</span></div><div><br /></div><div>Avocado Pudding: <a href="https://poosh.com/how-to-make-an-avocado-shake/" target="_blank">Poosh</a></div><div><br /></div><div><u>Ingredients:</u></div><div>- 1 avocado</div><div>- 1 cup of coconut milk, or other plant-based milk</div><div>- 2 tablespoons of honey</div><div><br /></div><div><u>Instructions:</u></div><div>Peel and pit the avocado. Combine all ingredients in a blender and mix until smooth.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/dolcedanielle/50489540831/in/dateposted/" title="Kourtney Kardashian's Avocado Pudding"><img alt="Kourtney Kardashian's Avocado Pudding" height="1024" src="https://live.staticflickr.com/65535/50489540831_456d9fcf0f_b.jpg" width="768" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Paris Pastryhttp://www.blogger.com/profile/13171716497471063352noreply@blogger.com1