Feeds:
Posts
Comments

Posts Tagged ‘picture tutorial’

What comes to your mind when you think of banana bread?

To me it’s BEAUTIFUL.

And FRAGRANT.

And IRRESISTIBLE.

And a piece of sweet art.

The kind of food that makes me feel really good.

I missed this art in my life lately.

And that is unacceptable.

So I just created it…

~~~

To make wonderful Banana Bread you need:

1 cup (115 grams) walnuts or pecans (optional)

1 3/4 cups (230 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

3 ripe large bananas, sliced

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

1 teaspoon vanilla extract

~~~

1. Preheat an oven to 350 F (175 C).

2. Place the nuts on a baking sheet and bake for about 8-10 minutes.

They will become wonderfully tender and fragrant.

3. These are our dry ingredients.

Pour them into a larger bowl and mix them.

4. After you toasted the nuts chop them coarsely,…

… add them to the flour mixture,…

… and give it all a good mix.

5. These are our wet ingredients – the sliced bananas, lightly beaten eggs, melted butter and vanilla extract.

6. Mash the bananas.

7. Add the eggs, the butter and the vanilla to the bowl.

Mix, mix, mix.

8. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined.

The batter should be thick and chunky (try not to over mix here – the bread could end up being tough and rubbery – and we don’t want that).

9. Butter and flour (or spray with a non-stick spray) the bottom and sides of a loaf pan.

Fill it with the lovely batter.

10. And bake for about 55-60 minute (or until a toothpick inserted in the center of the bread comes out clean).

Mmmmm, this smells wonderful…

Place on a wire rack to cool and then remove from the pan.

11. Enjoy dear friends…

… and remember that there are many more lovely posts for you to see here.

(This recipe was adapted from joyofbaking.com.)


Bookmark and Share

Read Full Post »

brownie-tart

This Brownie Tart recipe is very unique and interesting because it changes casual brownies into an elegant dessert.

The trick is done by exchanging the usual square baking pan for the more formal tart pan.

And that is not all!

There are polka dots of delicious ganache that cover the surface of the tart.

Trust me, eating this dense, moist and fudgy chocolate wonder is pure bliss!

~~~

To make the Brownie Tart you need:

1 cup (110 grams) walnuts, toasted and chopped

14 tablespoons (200 grams) unsalted butter, cut into pieces

3 ounces (85 grams) semi-sweet or bittersweet chocolate, chopped into small pieces

1/2 cup (45 grams) unsweetened cocoa

1 cup (200 grams) granulated white sugar

3 large eggs

2 teaspoons vanilla extract

3 ounces (85 grams) cream cheese

1/2 cup (70 grams) all-purpose flour

1/4 teaspoon salt

To make the Ganache you need:

2 ounces (55 grams) semisweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

~~~

1. Preheat an oven to 350 F (176 C).

brownie-tart-walnuts

2. Toast nuts for 8-10 minutes until lightly browned and fragrant.

Let cool and chop into pieces.

Set aside.

3. Reduce the oven temperature to 325 F (165 C).

4. Grease or spray you fluted tart pan with a nonstick vegetable oil and then line the bottom of the pan with parchment paper.

brownie-tart-melting-butter

5. In a metal bowl, placed over a saucepan of simmering water, melt the butter.

brownie-tart-melted-butter-and-chocolate

6. Add the chopped chocolate and stir until smooth.

Then remove from the heat.

brownie-tart-adding-cocoa

7. Add the cocoa, …

brownie-tart-adding-sugar

8. …  and the sugar.

brownie-tart-mixing-with-eggs-added

9. Then add the eggs (one at a time) beating well after each addition.

brownie-tart-adding-cream-cheese

10. Beat in the vanilla and then stir in the cream cheese.

brownie-tart-adding-flour-and-salt

11. Add the flour and salt and mix until incorporated.

brownie-tart-adding-nuts

12. Stir in the nuts.

brownie-tart-batter-in-tart-pan

13. Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.

Bake for about 30-35 minutes.

brownie-tart-pouring-cream-into-chocolate

14. While the tart is baking you can make the ganache.

Place the chopped chocolate into a small bowl.

Heat the cream in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate.

brownie-tart-mixing-whipped-cream-and-chocolate-chunks

15. Stir until smooth.

brownie-tart-making-holes

16. Remove the tart from the oven and let cool for about 20 minutes.

Then remove the tart from the pan.

With the end of a wooden spoon that is well greased (I dipped it in vegetable oil) make holes into the top of the tart.

It is good to twist the wooden spoon while inserting it. Thus you prevent the tart from tearing.

brownie-tart-filling-with-ganache

17. Using a small spoon (or a pastry bag, or a small plastic bag) fill the holes with the ganache.

Let the tart cool completely and then cover and refrigerate.

brownie-tart-inside

18. Well, only one half happened to get refrigerated in our household.

Yummy!

This recipe was adapted from here.


Bookmark and Share

Read Full Post »

apple-galettes-on-wood-II

I have stumbled across this wonderful recipe on Foodgawker.

The little cuties looked very yummy, fun to make and their individual serving size seemed to make them perfect for sharing.

I opted for an apple filling (instead of the grapefruit one) because it’s my favorite these days. I just love that wonderful moment when apples become hot and intimate friends with cinnamon!

Of course, to satisfy my curiosity I went searching for where the word gallete came from and what it meant.

No surprise dear friends, it comes from French.

Galette is a general term to designate various types of flat, round or freeform crusty cakes. There are two most famous galette types – the galette des Rois (King cake) and the Bretton galette which is a a large, thin buckwheat flour pancake.

~~~

To make the pastry you need:

2 cups (260 grams) all-purpose flour

1 teaspoon salt

2 teaspoons granulated sugar

1 cup (230 grams) cold butter, cubed

1 teaspoon vinegar

1/2 cup (120 ml) milk

To make the filling you need:

4 large apples; peeled, cored and sliced (or cut into cubes)

1/2 cup (110 grams) butter

4 tablespoons granulated sugar

2 teaspoons cinnamon

~~~

1. Preheat an oven to 356 F (180 C).

2. Line a baking sheet with parchment paper.

apple-galettes-flour-mixture-and-butter-in-electric-mixer

3. In the bowl of an electric mixer combine the flour, salt, and sugar.

4. Add the butter.

apple-galettes-electric-mixer-in-action

5.  Pulse until the mixture resembles coarse crumbs.

apple-galettes-mixture-in-mixer-final

6. Then sprinkle the mixture with the vinegar and add milk gradually.

Pulse for about 4 more minutes until the mixture becomes smooth.

apple-galettes-dough-ball

7. Place the dough on a well floured surface and form a ball.

If the dough is too sticky keep adding flour.

apple-galettes-cutting-dough

8. With a floured knife keep cutting the dough in halves until you have 16 even pieces.

apple-galettes-small-balls

9. Shape the pieces into balls and put them in a refrigerator (the dough is easier to work with when cooled).

apple-galettes-butter-and-sugar-melting

10. Melt the butter and sugar in a large skillet over medium heat. Stir frequently for about 2 minutes.

apple-galettes-apples-caramelizing

11. Add the apples.

Stir frequently, for about 4-5 minutes, until they just start to turn tender.

apple-galettes-cinammon

12. Sprinkle with cinnamon.

Toss the mixture gently and cook over medium heat for additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

Place the apples on a plate.

apple-galettes-apples-on-dough

13. Remove a ball from the fridge and roll it out into a 5-inch (13 cm) circle (remove one ball from the fridge at a time).

Place about 2 tablespoons of the filling in the center of the circle.

apple-galettes-folding

14. Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.

apple-galettes-folding-final

15. Gently, but firmly, push down on the crimped edges to help prevent the crust from opening up during baking.

apple-galettes-on-baking-sheet

16. Place the pastry on the baking sheet.

Brush with melted butter.

apple-galettes-out-of-oven

17. And bake for about 30 minutes or until golden brown.

Remove from the oven and let cool.

Yummy!

This recipe was adapted from the blog of “LaFujiMama” .


Bookmark and Share

Read Full Post »

cat's-eye-in-bowl

Do you feel like sandwich cookies with jam filling today?

Then let’s prepare some CAT’S EYES.

They are very delicious, easy and fun to make.

~~~

Ingredients

1 3/4 cups (240 grams) all-purpose flour

1/8 teaspoon salt

2/3 cup (150 grams) unsalted butter, softened

2 teaspoons vanilla extract

3/4 cup (80 grams) confectioner’s sugar

2 egg yolks

2 teaspoons lemon zest

jam (any flavor you like; stronger is better)

~~~

1. Preheat your oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

3. Mix the flour with sugar and salt (set aside some sugar for sprinkling).

4. Add the egg yolks, butter, vanilla extract and lemon zest to the mixture.

cat's-eyes-dough

5. Mix by hand until you form a ball.

cat's-eyes-cutting-dough

6. On a floured surface roll out the dough to about 1/4 inch (1 cm) thickness.

Using a round cookie cutter cut out the dough.

cat's-eyes-on-sheet

7. Place the cookies on the prepared baking sheet.

Use a smaller cookie cutter to cut out the centers of HALF of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small “window/eye” in the top cookie so you can see the jam underneath.

Re-roll any scraps and cut out the cookies.

cat's-eyes-out-of-oven

8. Bake for 9 minutes or until very lightly browned.

cat's-eyes-jam

9. While the cookies are cooling place the jam in a small saucepan and heat gently until it becomes smooth.

Let cool.

cat's-eyes-jam-on-cookie

10. Spoon about 1/4 – 1/2 teaspoon of jam on the full cookie.

cat's-eyes-powder-sugar

11. Roll the top side of the upper cookie in the confectioner’s sugar.

cat's-eyes-close-up

12. And sandwich the two parts together gently.

Enjoy dear friends!



Bookmark and Share

Read Full Post »

apple-turnovers-fork

What kind of fall would it be without delicious apple turnovers.

These are juicy, full of walnuts and have that great christmasy taste of cinnamon.

When I tasted them they left me completely and utterly speechless.

And the same happened to my boyfriend.

So it has been a pretty quiet household today.

~~~

Ingredients:

3 frozen puff pastry sheets, thawed

3 larger apples, peeled, cored

6 tablespoons chopped walnuts

3/4 cup (150 grams) sugar

1 teaspoon cinnamon

1 teaspoon corn starch

2 teaspoons vanilla extract

1 large egg, lightly beaten

~~~

1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

apple-turnovers-dices

3. Cut apples into tiny little dices (about 1/4 inch – 0,6 cm).

apple-turnovers-filling

4. In a bowl, mix together the apples, walnuts, sugar, cinnamon, vanilla extract and corn starch.

apple-turnovers-squares-with-filling

5. Unfold the thawed pastry sheets on a floured surface.

Cut them into 5-inch-by-5-inch (13cm) squares.

Place about 3 teaspoons of filling on each square leaving about 1 inch (2,5 cm) border.

apple-turnovers-egg-edges

6. Use a pastry brush to brush the lightly beaten egg on the border of the pastry.

apple-turnovers-folding

7. Fold each pastry into a triangle.

Try to give the filling no chance to leak. (But still it will, that’s the rule.)

apple-turnover-on-baking-sheet

8. Crimp edges with a fork.

Brush the tops with the egg.

Cut 3 small steam vents in the top of each turnover. (Do it after you’ve applied the egg, otherwise you would seal the vents shut again.)

apple-turnovers-on-plate

9.  Bake for 20 minutes or until puffed and golden.

Enjoy!


Bookmark and Share

Read Full Post »

%d bloggers like this: