Friday, September 30, 2011

French Friday

Theres supposed to be
a blog post here. About Cannelle de Bordeux and ho delicious they are, and how I forgot that you're supposed to use a copper tin,and bought a silicone one instead. But there isn't a blog post about that, because I had forgotten that the batter tends to need 24-48 hours to sit in the fridge, or 12, but either way, the batter is not turning into canelles anytime soon. Soon they will be ready though, and I'll be blogging about it...

Wednesday, September 28, 2011

Waffle Wednesday

The Greatest Sour Cream Waffles
I started out with this awesome sour cream waffle recipe, rummaged through the fridge to see what interesting things I could add to the waffle; Feta,cheese, spring onions and bacon ended up being in the waffle. Boy, it was AMAZING, and I topped it with a spoonful of sour cream, it has got to be my favorite waffle up until now.(I think I said that about the Pumpkin Waffles too, but they just keep getting better!)
Adapted from


  • 2 cups (250g)all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups (350ml)milk
  • 1/2 cup sour cream 
  • 1/4 cup (50g) butter,melted and cooled
  • 4 spring onions chopped thinly
  • 8 strips of bacon, cooked and crumbled
  • 1/2 cup (80g) feta cheese
Pre-heat your waffle Iron
1. In a large bowl combine the eggs,milk,butter and sour cream.
2. Add the flour,salt and baking powder mixing to combine, but don't overmix. (lumps are fine)
3. Crumble the feta cheese,spring onions and bacon into the waffle mixture, mixong until they are evenly incorperated.
4. Cook in your waffle iron for 3-4 minutes.
5. Top with some more sour cream, for extra deliciousness.

Sunday, September 25, 2011

Chocolate Chip Cookies

The Best Recipe
I rarely bake chocolate chip cookies at home, because I didn't have a recipe that was good, although they were good, but I wanted amazing. Like chewy in the center,crispy at the edges amazing, so boy was I glad when I found a recipe for Mrs. Fields chocolate chip cookies, which I've heard are just the way I like mine. I found this recipe on 'Get the Dish' and I do believe it is an awesome recipe, but something that does make a difference is cold butter, that is why the cookies are so good, and don't skip chilling the dough for half an hour either.


  • 2 1/2 cups (350g)all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) white sugar
  • 2 cups (340g) semisweet chocolate chips
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup (200g) butter, cubed and cold

Pre-heat your oven to 300F/150C
1.Mix the flour,baking soda and salt in a small bowl.
2. Using an electric mixer, beat together the sugars and cold butter on low speed for about two minutes, unitl it looks grainy in texture.
3. Add the eggs and vanilla until just combined.
4. add the flour mixture and the chocolate chips until just incorperated.
5. Chill the dough in your fridge for at least 30 minutes.
6. Scoop or drop the cookies onto a cookie sheet, leaving 1 inch between the cookies.
7. Bake for 20-22 minutes until golden.

In one batch I made, I replaced the chocolate chips with peanut butter m&m's, which worked great, and it didn't only give them a peanutty  taste but also some color.

Friday, September 23, 2011

French Fail

 I tried to make Macarons, because every recipe I found was so descriptive and encouraging, but they were a not what they were supposed to be. They did taste exquisite though, so I guess thats not so bad, the combination of lavender and milk chocolate is amazing. The only thing I don't understand is why they didn't have feet (the little bubbles) at the bottom, especially because until I baked them, I thought they were fine. I just can't figure out whats wrong!? I guess these just take practice.
I found the very descriptive, recipes, that also includes a link to Ten Macaron Commandments, this makes me wonder even more what went wrong with mine.

Wednesday, September 21, 2011

Waffle Wednesday

does work in waffles, well anything does, but it doesn't all taste great. Although I have made this recipe a few times, I had to change some things this time, such as not using onions, just because I didn't have any, and added Mozzarella and real Gouda instead of Emmentaler. I also accidentally pureed the spinach after cooking it, which means instead of a yellow waffle with tiny pieces of spinach, it was 'grinched' and turned out super green. While they were baking though, the smell was sooo delicious I couldn't resist and they were better than they smelt, if that's even possible.

Adapted From 'Spinach Waffles'


  • 1lb (450g) spinach, frozen or fresh
  • 1 tablespoon olive oil
  • 1 tablespoon of garlic
  • 0.22lb (100g) grated cheese of your choice    ( I used Mozzarella and real orange Gouda)
  • 4 eggs
  • 1/2 cup (100ml) milk
  • 0.44 (200g) flour
  • 1/2 teaspoon baking powder
Pre-heat your waffle iron.
1. If fresh, cook the spinach with the oil and garlic, then puree them in a blender, but make sure you drain any excess water.
2. Seperate the eggs and beat the egg whites unitl stiff peaks form. In a second bowl combine the flour,baking powder, eggs and milk, then add the cheese. 
3. Combine the flour, milk mixture with the pureed spinach and garlic, then fold in the egg whites.
4. Bake in your waffle iron for 2-3 minutes.
These work great as a base for eggs florentine, because instead of having a piece of toast and spinach, you have the spinach in the waffle, then all you need is the eggs, and ham. They would go great with cream cheese or egg salad.

Sunday, September 18, 2011


Coconut,Orange, Yogurt and Grand Marnier:
make a great combination for a cupcake. These are so delicious topped with frosting and coconut, but they are a great little treat by themselves too. I don't make my own shredded coconut, because it is something that is better to buy from the store, and one of the few things I don't make myself. I think that adding  raisins might be good in this one, but I haven't tried that before.

Adapted from 'Muffins' by Zabert Sandman


  • 1&1/2 cups(200g) flour
  • 1/2 cup (50g) shredded coconut
  • 2 tablespoons orange zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup (75g) granulated sugar
  • 5 tablespoons oil (such as sunflower or canola)
  • 3/4 cup (150g) plain yogurt
  • 100ml orange juice
  • 1 tablespoon Grand Marnier (Orange liquor)
Pre-heat your oven to 350F/180C
1. Combine the flour, shredded coconut, orange zest,baking powder, baking soda and salt in a large bowl.
2. In a second bowl combine the egg,sugar,oil,yogurt,orange juice and Grand Marnier.
3. Add the wet ingredients to the flour mixture and stir until just combined.
4. Grease (or use paper liners) your cupcake tin, then fill in the dough about 3/4 full.
5. Bake for 15-20 minutes or until slightly golden on top.

To make Frosting: 
1.Combine 1 cup(200g) sugar with 1/3 cup orange juice (or orange juice concentrate if you're lucky enough to have that) with 2 tablespoons water, 1 teaspoon vanilla extract and a pinch of cream of tartar. You can add food coloring at this point if you like. Boil the mixture for two minutes, until bubbly and a syrup consistency.
2. Using electric beaters, beat two egg whites, whilst slowly, drizzling in a thin stream, adding the cooled syrup mixture.
3. Beat for 8 minutes until very thick.
4. Pipe onto cooled cupcakes and sprinkle on shredded coconut for a little extra touch.

Friday, September 16, 2011

French Friday

Every country has their own version of a 'pancake' and 'doughnut.' Crepes are like thin pancakes, very close to German pancakes, they are usually made on a very large, round griddle, but can be made any size, has long as they are thin.  They are endlessly versatile, with scrambled eggs, nutella, bananas, spinach, ham, maple syrup, gravy, or whatever else you can possibly think of.

Adapted from

  • 2 cups (250gr.) all purpose flour
  • 4 eggs
  • 2 cups (500ml) Milk
  • 1 pinch of salt
  • 1/2 stick (50gr) butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum
  • Bananas 
  • 1/2 cup chocolate chips
  • Butter to grease the pan

1. Combine the eggs, milk,salt,butter,vanilla,and rum.
2. Add the flour and mix until smooth, the batter should be very light in color.
3. Heat your pan, and grease with butter.
4 Once heated, add enough batter to thinly cover the pan.
5. Cook for one  minute, then flip, add as many chocolate chips as you would like, and thinly sliced banana.
6. Cook for another minute, then fold twice and serve.

These crepes are great for any  breakfast,brunch,lunch,dinner;With roast tomatoes, egg and cheese, peanut butter, maple syrup, rucola, serano ham and parmesean. Instead of slicing the banana you can mash them and spread an even layer on the crepe, then cover with chocolate chips, which makes a smooth chocolate filling that tastes like bananas.

Wednesday, September 14, 2011

Waffles Again

Cornmeal Waffles
I love anything with cornmeal, and in France it is hard to find, but when I found it, I saw all the possibilities that it brought with itself. I had actually already found a cornmeal waffle recipe before I had even dreamed of owning any cornmeal, just so I could be ready when if I ever do. Luckily, as you can see, I do now. This recipe is from 'Kate in the Kitchen' blog.


  • 1 cup (140gr) all-purpose flour
  • 1 cup  (170gr) cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups(480gr) Buttermilk
  • 6 tablespoons oil
Pre-heat your Waffle Iron
1. Sift the dry ingredients into a large bowl.
2. In a second bowl combine the whisk the buttermilk,eggs and oil.
3. Add the eggs mixture to the flour mixture and combine thoroughly, but don't overmix!
4. Pour the batter into your waffle iron and cook for 3-4 minutes or according to the manufacture's instructions.

I made these for brunch with eggs sunny side up and mushrooms, but they can be topped with gravy,sour cream, yoghurt or maple syrup.

Sunday, September 11, 2011

Chocolate Cheesecake

Chocolate Cheesecake
 I must admit it: I am not a huge fan of cheesecake. I don't know if it's because it has the word cheese in it that makes me think of cake with pieces of melted cheese in it, or that it is just so out of this world. Since this recipe does have chocolate in it I decided to try it because what dish with chocolate would not taste amazing? It's simple to make but I always get huge cracks and crevasses in my cheesecake, but that's probably because I don't mind them and my oven gets moody. The recipe calls for a 9 inch springform pan, but I use a 8' which worked the last time I made it but, for this recipe I would recommend a 10 inch pan instead.

Chocolate Cheesecake:
(Adapted from Emeril Lagasse's  'Theres a Chef in my Soup')

  • 1&1/2 cups of chocolate cookie crumbs (such as chocolate wafer cookies)
  • 2 tablespoons Sugar
  • 1/2 stick (50gr) butter, melted
  • 6 ounces Semisweet Chocolate,melted an cooled
  • 2 1/2 pounds Cream Cheese
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cups sour cream
Pre-heat the oven to 375F/190C
1. Combine the cookie crumbs,sugar and melted butter. Spread the mixture evenly into a springform plan and pat down firmly. Bake for 8 minutes. Turn the oven temperature down to 350F/175C.
2. Melt the chocolate over a double boiler and set aside. Cream together the cream cheese and sugar, then add the vanilla extract and cocoa powder.
3. Add the eggs, mixing after each addition, then add the sour cream.
4. Slowly add the melted chocolate.
5. Pour the mixture into the springform pan over the cookie crumb crust.
6. Bake for 1 hour and 10 minutes. (To prevent cracking you can place a tray of boiling water on the bottom of your oven.
7. Cool completely and then refrigerate for 5 hours. Slice and serve.

Friday, September 9, 2011

French Friday

Fondant Chocolat
Fondant Chocolat can refer to two things in french; Originally used to describe a very dense and rich chocolate cake, it is now also refers to molten lava cakes. The recipe I am posting refers to the deep,rich tasting chocolate cake, which is sooooooo delcious. Although the recipe was great by itself, after adding three tablespoons of cocoa powder it turned into an AMAZING recipe. It was so good that I made up a new recipe, using white chocolate intsead of dark, and added orange zest (I forgot to add juice) and vanilla. Reminds me of creamsicle ice cream.

(Adapted from Cakes,Desserts and Puddings)

  • 7oz (200g) dark chocolate
  • 4 eggs
  • 1 teaspoon  of salt
  • 5oz (150g) butter (unsalted,softened)
  • 5oz (150g) sugar
  • 2oz (50g) all-purpose flour
  • 3 tablespoons cocoa powder

Pre-heat your oven 350F (180C)
1. Melt the chocolate over a double boiler, then set aside to cool.
2. Seperate the eggs, and whisk the egg whites until stiff peaks form. Set the egg yolks aside.
3. Cream together the the softened butter an sugar in a large bowl. Add the egg yolks and stir until combined.
4. Add the cooled melted dark chocolate slowly, and stir until just combined, then add the salt,flour and cocoa powder.
5. Fold in the beaten egg whites.
6. Grease an 10inch (25cm) cake tin with butter or cooking spray, and fill it with the cake batter, smooth the top with a spatula.
7. Bake for 30 minutes, and once cooled, you can top it with powdered sugar or cocoa powder if you want to.
Another reason I love this cake is because, it's moist and decadent on the inside but has a thin crunchy layer on top. I loved it so much I made a variation with white chocolate and orange. I'll just post the ingredients because the method is the same as above, just add the orange zest and juice and vanilla when you add the white chocolate.


  • 7oz (200g) white chocolate, melted and cooled
  • 4 eggs
  • 4.5oz (130g) butter
  • 2 tablespoons zest
  • 1 tablespoon orange juice
  • 1&1/2 teaspoons vanilla extract
  • 5oz (150g) sugar
  • 2oz (50g) all purpose flour

Wednesday, September 7, 2011

Pumpkin Waffles

I Love Waffles,
And pumpkins, so I guess that makes these (one of) my favorites waffles. It's like having pumpkin pie for breakfast. There is an ultimate pumpkin waffle recipe out there, it's so good I wish I had been the one to come up with it, but if you devote an entire blog to finding 'the best' recipe, can't say I'm surprised they did. It is the ultimate pumpkin waffle recipe and it goes great with whipped cream and carmelised pumpkin seeds. I like to use part buckwheat flour and part all purpose flour instead though. Canned Pumpkin puree isn't available here, so I make my own from fresh pumpkins.

Pumpkin Puree:
To make the pumpkin puree, cut the pumpkin in four pieces and remove the pulp and seeds using an ice-cream scoop. Put the seeds and pulp into a bowl of water to remove the seeds. You can either dry them overnight or for an hour in a 50C/120F oven. Next peel the pumpkin and cut into 1 inch squares.Boil in a large pot covered in water for half an hour on medium heat. Drain and mash using a potato masher. My pumpkin yielded 1&1/2 cups pumpkin puree.

To make caramel-covered pumpkin seeds, melt 2 tablespoons butter over low heat, then add 3 tablespoons brown sugar. After one minute, add the dried pumpkin seeds and stir, cooking over low heat for 3 minutes, until the mixture turns amber in color. Then place the seeds on a silicone baking sheet, spreading them into a single layer until they harden.

Pumpkin Waffles:
(Adapted from Ultimate Pumpkin Waffle
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch• 3/4 cup all-purpose flour & 1/2 cup buckwheat flour
• 1 1/
2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

Pre-heat you waffle iron
1. Combine sugar,cornstarch,flours,baking powder and spices in a large bowl. In a second bowl combine milk,pumpkin puree,egg yolks and the butter.
2. Whisk the egg whites until they form stiff peaks. Combine the dry and wet ingredients thoroughly, then fold in the egg whites. 
3. Grease the waffle iron and spoon in a fourth of the mixture. Bake for 3 minutes.
4. Top with whipped cream and caramel-covered pumpkin seeds.

Sunday, September 4, 2011

Baking Disaster

Baking Disaster # 1
I wasn't  planning on blogging about this but I couldn't keep it for myself. The picture of the item below are not pork crusts (this is what some people in my house thought) it is/was/should have been cinnamon pull apart bread. But I was making chocolate wafer cookies too, so I'm just going to pretend that my little mishap didn't happen and blog about those. If anyone has a good cinnamon-pull apart bread recipe, please leave a suggestion in the comments below.
 I am not a fan of margarine so I only use butter, since I don't know how the commercial equivalent of these taste  anyway

Chocolate Wafer Cookies:
(Adapted from Joy of Baking)

  • 1 cup (130g) all purpose flour
  • 1/2 (50g) cup cocoa powder
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 6 Tablespoons (90g) butter
  • 2/3 (140g) cup brown sugar
  • 1/2 (100g)  cup white sugar
  • 1 teaspoon vanilla extract
  • 1 egg white

Pre-Heat you oven to 350F/170C
1. Combine the flour,cocoa powder,baking powder and salt. In a second bowl cream together the butter and the sugars, then add the vanilla and egg whites.
2. Add the flour mixture and mix thoroughly until a dough forms. Roll the dough into a log and refrigerate for an hour, then cut into 1/3 cm slices.
3. Bake for 10-12 minutes, cool on the baking sheet for two minutes then transfer to a baking rack and cool completely.

Friday, September 2, 2011


Another The first French Friday
Living in France, you learn to know what really is french and that every french dish has a very specific way in which one must prepare it. There are of course a few simpler recipes that are just as delicious,and luckily this is one of them. You don't need to use a madeleine pan, you could use a cupcake or mini cupcake one instead too. I have made this so many times, and they turn out perfect every time; They are lighter than air but you don't have to beat the eggwhites seperate from the yolks.  They go great with coffee or dipped thick Mexican drinking  chocolate.

Adapted from 'The Cook's Encyclopedia of Cookies' 
1 1/4 cups (175g) all-purpose flour
1 1/2 teaspoons baking powder
2 eggs
3/4 cup (90g) powdered sugar
1 tablespoon lemon zest
1 1/4 tablespoon lemon juice 
6 tablespoons (85g) butter, melted

1. Preheat the oven 375F. Butter you Madeleine or cupcake pan. Sift the flour and baking powder together in a bowl.
2. Beat the sugar and eggs in an electric mixer for 7 minutes, until thick,creamy and a pale yellow color, add the lemon zest and juice.
3. Add the flour, alternating with the melted butter in 4 batches. Let the mixture stand for ten minutes. Then spoon the mixture into the pan, filling it 3/4 full.
4.Bake fo 12-14 minutes until a toothpick inserted in the center of a Madeleine comes out clean.
(You can also substitute the lemon zest and juice for orange)