Shortbread wholemeal

These shortbread just plain wholemeal flour to be eaten perfectly at tea time!

ingredients:

- 150g sugar

- 2 eggs

- 50g brown sugar (if brown sugar)

- 200g wholemeal flour

- 200g plain flour

- 200g butter

preparation:

- Preheat oven to 180 ° C.

- Whisk the sugar and eggs.

- Add the brown sugar.

- Stir in flour.

- Cut the butter into small pieces and knead the dough.

- Book 1 hour in the refrigerator, wrapped in cling film.

- On a floured surface, roll out the dough over a few millimeters.

- A cookie-cutter, cut out circles of dough and place on a baking sheet lined with baking paper.

- If you have a buffer, mark the top of the shortbread.

- Bake for 15 minutes.

- Allow to cool before taking off.

- The biscuits will keep in an airtight container several days.

Notes:


- I am inspired by the recipe for cookies three meals of the book "Homemade cookies" (Editions Larousse) to design it.

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Small pots of rice pudding so delicious cheesecake

Suffice to say it bluntly: what killer! These jars are an ode to gluttony, and I mean it ... First a rice pudding (a first for me) flavored sauce Small Butter / chocolate. Then a delicious biscuit layer, like a cheesecake. The whole forms a bold and tasty dessert. I loved it!

For 4 jars

ingredients:

- 33cl whole milk
- 85g round rice
- 50g sugar
- 35g grout Pit & Pat * Small Butter and Chocolate
- Vanilla flavor

For the biscuit base:

- 35g Small Butter
- 17g grout Pit & Pat * Small Butter and Chocolate

preparation:

- In a saucepan, combine the milk, vanilla (depending on taste) and rice and bring to a boil.
- Reduce heat to low and cook 35 minutes, whisking regularly.
- The rice should be al dente.
- Cool the rice milk, then add the sugar and sauce, mix well.
- Mix the butter with small grout, and have the bottom of the jars.
- Add the rice pudding on top.
- Refrigerate before serving.

Notes:

The original recipe was for 6 people, I divided the proportions 3 , and it still allowed me to make 4 pots of any size reasonable. However, I still put less sugar than recommended ( I counted 65g and 50g that have been and it could probably be even less sweet) .

* I wonder what could replace the grout Pit & Pat for those who do not have it in their closets . The spread, but with a little more butter for a very small dense core ?

This recipe comes from the box of May Eat Your Box has kindly offered me to test it. I immediately set my sights on the grout Pit & Pat . I discovered this brand given its site, there are a lot of good things ! I just do not know where you can buy their products know ...

Eat Your Food Box is a box that offers every month with or without a subscription filled with good things and ideas for cooking box . All for 20 euros shipping included . More importantly, recently , it offers custom box where you can select seven products for 24.90 euros , ideal for those who do not like surprises (me, for example ...) or who would like to discover some products particular.

My box may contain : a preparation for Breton biscuits , a gourmet blend Baker coral , mustard French 's honey , the original sea salt Herbamare a celery crushed artichokes and salmon, Krisproll brioche , two bags of Pronto café, Eat Magazine your Box with recipes signed the workshop leaders. And the famous sauce Small Chocolate Butter Pit 

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Rocky Road

Warning hips, terrible Rocky Road will drive you crazy! This dessert we savored mainly in the United Kingdom and Australia consists of chocolate (usually milk), marshmallows, cookies and different things in different countries (walnuts, hazelnuts, almonds, raisins, peanuts ). Ultra simple to perform, it is also easily we love these small devilishly good portions! Here, simple option, I chose dark chocolate, mini marshmallows and butter Small. Perfect recipe!

For twenty Rocky Road

ingredients:

- 100g dark chocolate

- 30g butter

- 1 tsp honey

- 25g mini marshmallows

-  60g Small butter

preparation:

- Break the butter into small chunks.

- Melt the chocolate in the microwave.

- Add the butter and honey and mix well until all is smooth.

- Remove crumbs and butter small marshmallows.

- Mix.

- In a rectangular pan, pour the whole and flatten with a spatula.

- Refrigerate for the Rocky Road Cake.

- Using a sharp knife, cut out squares.

- Serve immediately or refrigerate and leave a few minutes before serving.

Notes:

- This is insane recipe from the book by Pascale Weeks, Cookies, Muffins & co, that has very kindly offered me Cinnamon. (Again thank you!)

- What I particularly liked was the texture that balance between crispy Small butter and elasticity marshmallows. All well connected by chocolate. I still dream!

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Ensaimadas Nutella

I loved it so much (and to put it mildly) the Ensaimadas made ​​for the baking challenge that I once again a version with Nutella. Unanimously, it's even better! We really feel like biting into a donut while keeping the taste of the cake. And what about the famous hazelnut spread makes dramatically (for hips) Ensaimadas the most demanding? If you hesitate to get started, this time, I repeat, you will not regret it!

For 4 Ensaimadas Nutella

ingredients:

- 300g flour

- 1 teaspoon baking special bread baker & buns (5g)

- 115g of warm water

- 1 egg

- 60g caster sugar

- 1/2cc salt

- 1PR olive oil

- Nutella

- Icing sugar

preparation:

- Mix the flour, sugar, olive oil and salt in the bowl of your food processor (or by hand default).

- Sprinkle the yeast over the previous mixture.

- Pour warm water and beaten egg and knead for 10 minutes with the dough hook of the robot.

- Filming the bowl and cover with a cloth.

- Let rise 2 hours.

- Remove dough from bowl, degas.

- Divide the dough into four parts.

- On a well floured worktop, roll it a share in a long thin piece.

- Remove some Nutella in a container and move about 20 seconds in the microwave to soften it a bit.

- The spread with a spatula over the entire surface of the pulp.

- Roll the dough over itself into a long sausage.

- Wrap the roll on itself so snail.

- The place on a baking sheet lined with parchment paper.

- Do the same with the other 3 parts.

- Cover with a clean cloth and let rise one hour.

-Preheat oven to 180 ° C.

- Bake for 15 minutes watching the cooking.

- Upon exiting the oven, let cool on a wire rack and sprinkle generously with icing sugar before serving.

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Small buns stuffed with beef

I shared it with you a few months ago, a pie revisited my way. If today's recipe is essentially the same, however, it presents a significant difference cooked in individual portions, it still enjoys more easily as a main dish (or entry for big eaters!) As for the filling, I opted for the more conventional possible: simple things are often the best, this recipe is no exception to the rule...

For 4 buns (individual size)

For the brioche crust:

ingredients:

- 300g flour

- 125g butter, softened

- 3 eggs + 1 yellow (for browning the bun)

- 15g sugar

- 5 g salt

- 1 bag of special yeast bread

preparation:

- Dissolve the yeast in warm water 2CS and let stand 15 minutes.

- In the bowl of your MAP or your robot drummer, mix the flour and yeast.

- Add 3 eggs, sugar and salt, and finally the butter.

- Knead the dough for a few minutes.

- Let stand in a bowl covered with a towel for an hour (preferably 2 hours).

For the stuffing beef:

ingredients:

- 300g ground beef (or 3 steaks 100g frozen or not)

- 3CS olive oil

- Breadcrumbs 3CS

- 2CS ketchup

- Salt and pepper

preparation:

- In a skillet with olive oil, cook beef (about 7/8 minutes over medium heat).

- Chop the meat (if, mixer).

- Mix with ketchup and bread crumbs.

- Season.

Assembling stuffed bun beef:

- Preheat oven to 200 ° C.

- Place the dough on a floured surface and separate into 4 equal parts.

- Lowering a first portion of dough into a round, wide enough to accommodate the dough in the center.

- Form a ball with a quarter of stuffing and place in the center of the brioche dough.

- Replace the edges of the dough as shown: an edge and one to the right, then the right again, and the last good shape and that the edges stick together.

- Place on a baking sheet lined with parchment paper.

- Brush the top with beaten egg yolk.

- Reiterating the other three units dough.

- Bake for 20 minutes.

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Peanut Marshmallow Cupcakes

Enter without waiting in the heart of the matter: cupcakes peanut butter dressed in a cream icing marshmallow and peanut butter. No need to draw you a picture, as well as being pleasing to the eye, these cupcakes are also terribly hungry!

For 14 cupcakes

ingredients:

For the cake:

- 125g butter, at room temperature
- 125g caster sugar
- 2 large eggs
- 1 tsp vanilla flavor
- 125g of peanut butter without added sugar (peanut butter)
- 120g flour
- 1 tsp yeast
- 1 pinch salt

For the icing:

- 250g butter at room temperature
- 150g icing sugar
- 1 tsp vanilla flavor
- 125g of peanut butter with no added sugar
- 1 jar of Fluff (spread to Marshmallow) - 213g
- Sugar Confetti

preparation:

- Preheat oven to 200 ° C.

Dough cupcakes:

- Beat the butter until very soft.
- Add sugar, peanut butter.
- Add the eggs one by.
- Pour the vanilla flavor.
- Mix well.
- Stir in flour and yeast, several times to avoid lumps.
- Transfer to paper boxes placed in a muffin tin, up to half the height.
- Bake for 12 minutes.
- At the exit of the oven and set aside on a rack to cool it.

Icing:

- Beat the butter to soften.
- Add the sugar and beat until creamy texture.
- Add the vanilla and the Fluff (the entire contents of the pot!) And whisk.
- Using a piping bag, icing on the cake.
- Sprinkle with sugar confetti.
- Serve immediately or refrigerate before serving.

Notes:

- Great success for this ultra tasty recipe, icing was particularly appreciated. And contrary to what one might think, it is not so stodgy!

- I discovered Cupcakes with Peanut Marshmallow Kitchen Trotter who asked me to test his box on the theme of USA. I followed the directions as is that I discovered (finally!) the Fluff. Sacred product, you really soak at least once a spoon, it's addictive limit! Only comment if there is one, the amount of icing, half doses enough!

Kitchen Trotter is a box that provides food each month with or without a subscription thematic box around a country with products sometimes very difficult to find. All for 25 euros shipping included. The first box have honored Mexico, the Caribbean, the United States, Turkey, Madagascar ...

My box may contain: the French's Yellow Mustard, mix Louisiana, a Mac & Cheese preparation, mashed pumpkin, the Marshmallow Fluff, confetti sugar Back & Decor (used on cupcakes), cookies Reese's balm Lip Smacker Coca Cola. In addition, four recipes to cook these products.

Western kitchen talking to me much more than the exotic cuisine, I was really charmed by the content! I expect this fall to make a pumpkin pie, it will be the season!

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Bread crust seeds

It was after fell for a similar organic bread in my shop that I wanted to achieve in my turn. I am now part of my usual bread recipe, I gave the chestnut flour because I really like it too, and I opted for a mixture of really nice seed that changes sesame and poppy classic.

For a loaf, about 1kg

ingredients:

- 1 egg

- water

- 1 tablespoon sugar

- 1 tablespoon oil

- 1.5 tsp salt

- 350g plain flour

- 100g chestnut flour

- 2 packets of yeast baking special breads

- Mix seed (oats, sunflower, squash and cereals)

preparation:

- Preheat oven to 240 ° C.

- Pour the egg in a measuring cup and fill with water up to 31 cl.

- Put in the tank robot egg + water mixture.

- Add the sugar, oil, salt, flour.

- Make a well in the top of the flour and pour the yeast.

- Knead a little before adding the mixture of CS 5 seeds.

- Using the dough hook, knead the dough for a good 10 minutes.

- Gather the dough into a ball and place in a bowl.

- Cover with a cloth and let rise for 2 hours and a half.

- Place the dough on a baking sheet lined with parchment paper.

- Brush, brush with water and cover the top of the bread with seeds.

- Bake for 20 minutes by placing the grid in the first third of the oven (down).

- Let cool slightly before serving.

Notes:

- I will have a word to say, this is too good! (Especially with a good dose of chocolate spread ...)

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Crackers Chocolate

I cracked the recipe for chocolate crackers in the small library of chocolate Larousse but because of all the ingredients, I finally revisited my sauce for a really great result! They are small and very soft-crisp inside cakes, chocolate and rather pleasantly straightforward.

ingredients:

- 2 eggs
- 75 g sugar
- 75g brown sugar
- 90 g of dark chocolate
- 20 g banania
- 200 g flour
- 100 g ground almonds
- Icing sugar

preparation:

- Preheat oven to 175 ° C.
- In a bowl, beat the eggs with the sugar until the mixture whitens.
- End Grate the chocolate and add the banania, flour and ground almonds.
- When the dough is well blended, form small balls and place on a baking sheet lined with parchment paper.
- Flatten each ball with the palm of the hand.
- Place in the oven and bake for 20 minutes.
- When the cookies have cooled, sprinkle with icing sugar.

Notes:

- You can totally use unsweetened cocoa instead of Banania, but I thought it brought a nice little touch.

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Cake with purple

How do you say a UFO in the kitchen? Because obviously this cake with violet unlike anything we could have expected ... Before going into the oven, it was purple, which was altogether normal in view of the use of the syrup violet. However, it pops bicolor, purple and green ... it was not quite the program!

ingredients:

- 250g flour
- 3 eggs
- 180g sugar
- 150g butter
- 6cl violet syrup
- 1/2 teaspoon baking
- 1 pinch of salt

preparation:

- Preheat oven to 180 ° C.
- Whisk the eggs and sugar until pale and thickened.
- Add the butter and syrup, mix well.
- Sift the flour and salt, mix again.
- Gently stir in the yeast.
- Pour into a buttered cake pan or covered with parchment paper.
- Bake for 50 minutes.

Notes:

- I really wanted to try a cake with purple, but I have not found anything similar on the Internet, violet would she be afraid?
- Beyond the green color that comes out of nowhere (probably heat has faded purple), this cake is really good, pleasantly scented with violets!
- A retry with a purple dye? And maybe the coconut, I suspect a combination that would work!

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Amaretti

For the purposes of a recipe, I had absolutely amaretti. Not having found in trade, I decided to make in myself. This is a recipe amaretti Amuse Bouche found in that makes me happy, these little almond cookies are truly a delight ...

ingredients:

- 2 egg whites
- 150g caster sugar
- 175g almond powder
- A few drops of almond extract
- Icing sugar

preparation:

- Preheat oven to 200 ° C.
- Beat the egg whites until stiff.
- Add the sugar and beat again for 2 mininutes.
- Add the almond powder with a spatula very gently.
- Using two tablespoons, shape small piles to roll in icing sugar.
- Put the amaretti and formed on a baking sheet lined with parchment paper.
- Bake for 12 minutes.
- Carefully loosen with a spatula from the oven and let cool on a rack.

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appetizing tortillas

These appetizing tortillas, I love them! Each time when we receive almost the world, we made ​​one or two batches, it can be eaten alone and it's super good! It's a bit more "chic" than ordinary chips and it is not complicated to do. Mexican chips, hot sauce, chorizo ​​and cheddar, a ludic and a passage in the oven later: it's ready!

ingredients:

- The tortilla chips

- From spicy sauce dips

- From shredded chorizo

- From cheddar slices (Special Toastinettes hamburgers)

preparation:

- Set the oven to grill.

- Place the tortillas on a plate covered with baking paper.

- On each pay a small amount of sauce. Be careful not to put too much, it softens the tortilla. Also, do not        prepare in advance for the same reason ...

- Ask then half a slice of chorizo ​​into thin strips.

- Cover finally 1 / 9th slice of cheddar on top.

- Bake for a few minutes, checking that it does not burn and serve immediately.

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Sundae gingerbread, cookies and cream with peanut

An ice cream ultra-greedy, I put all the ingredients I wanted at the time: a killer! This dessert requires some preliminary work since I made myself the salted butter caramel and whipped peanut butter.

Ingredients (for 2 cups)

4 scoops of ice cream biscuit

2 cookies

4 strawberries

For the caramel with salted butter 150 gr sugar - 1 tbsp lemon juice - 10 cl of cream - 25g salted butter

For the whipped peanut taste: 20 cl whipping cream - 2 tablespoons creamy peanut butter - 30g caster sugar

Materials needed: a siphon - a Chinese


recipe:

Prepare the caramel with salted butter: In a saucepan, heat the sugar with the lemon juice. Meanwhile, boil the cream. Cut the butter into pieces. When the sugar becomes caramel, add the hot cream while stirring and then remove from heat, add butter. Stir. Book.

Prepare whipped peanut: In a saucepan, heat the cream with peanut butter and sugar. Mix well. MUST go to the Chinese and pour into a trap. Include a cartridge, shake. Chill for at least 1 hour.

Prepare the strawberries: wash and hull them. Cut into 4. Pour into a bowl and sprinkle with powdered sugar. Keep cool.

Make cuts just before serving: Place two scoops of ice cream in each cup. Cut cookies into 4 pieces and arrange them on the ice. Place a few pieces of strawberries. Spread a bit of whipped peanut on top and finally, pour caramel with salted butter, just small touches.

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Caramelised banana ice

The plus of this ice: it is super light! No cream: just frozen fruit. How did I do? I used the ice cream maker with a strange name: YONANAS :-)

ingredients:

2 bananas

2 tablespoons of biscuit dough


recipe:

Put 2 bananas in the freezer for a few hours. Peel them.

Put frozen bananas + the biscuit dough in the ice cream maker.

Eat immediately.

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The sponge cake

Close to the cake or cookie cake with a spoon. The recipe is taken (but slightly modified) Larousse small pastry. I enjoyed laying hens my mamipoule to use 14 eggs needed!

Ingredients (for 2 cakes)

14 eggs

500g caster sugar

1 sachet of vanilla sugar

185 grams of flour

185 g of starch

1 pinch of salt

I added to the recipe 1 tablespoon orange blossom aroma

butter for the molds

icing sugar to sprinkle on top of cake


recipe:

Grease two round molds.

Separate the whites from the yolks.

In a mixer bowl, beat egg whites until stiff.

Beat the yolks with the sugar and vanilla sugar. Add the orange blossom.

Stir, alternating egg whites, flour and cornstarch (put a pinch of salt before in the flour).

Pour into molds (do not overfill the biscuit swells during cooking).

Bake 35 minutes (the recipe says 40 minutes) at 170 ° C.

Sprinkle with icing sugar.

The sponge cake is very light in the mouth, it is delicious with coffee or tea

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Chocolate ice cream

The time is not optimal, but if that does not rely gray sky (to Paris), we may completely miss our summer. So, ice, even when it's raining outside, why not? It was a first for me, I opted for the famous chocolate ice cream for my brand new ice cream maker, and I must say it puts a little sunshine in this dreary weekend!

ingredients:

- 125 g of dark chocolate
- 4 egg yolks
- 125 g sugar
- 50cl milk

preparation:

- Beat the egg yolks with the sugar until the mixture whitens.
- In a saucepan, bring the milk to a boil, stirring to prevent burning the bottom ...
- Pour the hot milk into the egg / sugar mixture and incorporate well.
- Transfer to the saucepan and heat over low heat.
- Add the chocolate chips, stir until they have melted.
- Cool the cream before placing in the refrigerator for 5 hours.
- Pour the mixture into the bowl of the ice cream maker (which has previously spent 12 hours in the freezer).
- Stir for 30 minutes.
- Transfer to a container from the freezer and store overnight.

Notes:

- This is the first time I used my ice cream maker, so I helped a recipe after "sorbets & ice ice cream maker" (Editions Larousse Albums) to understand the case.
- Can not taste the ice out of the ice cream maker, it was too creamy, not enough ice, but after a night in the freezer, it was perfect!
- The chocolate flavor was there, the ice had a good texture and that's exactly what I wanted!

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Fried potatoes

Ah those potato fritters ... This is a recipe I love father for years: I devour besides, it's so good ...

For 4 people

ingredients:

- 1 kilo of potatoes (fried or special oven)
- 1 egg yolk
- Flour 3CS
- Salt and pepper

preparation:

- Peel and grate the potatoes.
- Add the egg yolk, flour.
- Salt and pepper.
- Mix together by hand.
- In a hot pan with a little oil, make lots and cook until both sides are golden brown.
- Serve immediately.

Notes:

- Simple, fast, efficient ...
- The fried potatoes my dad remain the best, but I think I got pretty much unraveled ...
- With mustard, it's great!

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pancakes

How about a small batch of pancakes, soft and tasty, sprinkled generously with maple syrup? Perfect for a breakfast bar, brunch, or four hours, they are easy to make and even more to eat!

ingredients:

- 100g flour
- 25g cornflour
- 1 egg
- 25cl milk
- 1/2 tablespoons neutral oil
- 1 tablespoon honey
- 1 packet of vanilla sugar
- 1/6 packet of yeast (or 2g or not to bother, the end of a packet of yeast ...)

preparation:

- Pour the flour, cornflour and baking powder in a bowl.
- Dig a hole in the center.
- Add the egg yolk and milk.
- Mix well, using an electric mixer if necessary.
- Add oil, vanilla sugar and honey and mix.
- Separately, beat the egg white until stiff.
- Gently fold the egg whites into the batter.
- Refrigerate for 30 minutes.
- Cook on lightly greased griddle or skillet with oil, making small patties.
- Fry each side for about 1 minute.
- Serve warm, drizzled with maple syrup ...

Notes:

- To concoct this recipe for pancakes, I just adapted that Cecile Blog linen & towels.
- To make the pancakes fluffy, I stole the tip Guillemette in his book "Desserts happy days", which recommends using egg whites instead of the egg incorporated a single shot dough.
- Only complaint is gone so fast that I could not eat that ... 3 A remake soon!

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Small madeleines from Christophe Michalak

I found this very nice little madeleines recipe in the book of "desserts that make me crack" Christophe Michalak. In one detail, I followed the recipe to the letter and I enjoyed the result! Instead of lemon zest, I put a little orange blossom. It's nice but I think it is a little more with lemon. A test next time!

ingredients:

- 130g flour
- 1 pinch of baking powder
- 2 lemon zest (which I replaced with a 1/2 tsp orange blossom)
- 3 eggs
- 150g sugar
- 130g butter
- 10g Honey

preparation:

- Beat the eggs with a whisk.
- Add the sugar and zest.
- Melt the butter and honey in a microwave, incorporate them into the first mixture.
- Sift the flour and baking powder.
- Mix well.
- Book 24 hours in an airtight container in the fridge.
- Preheat oven to 180 ° C.
- Pour the batter into the madeleine molds, lightly oiled, 3/4 of the height.
- Bake for 7-8 minutes for a blond caramel coloring.
- Turn out hot.
- Cool on a wire rack before serving.

Notes:

- I used mini madeleine molds, where the miniature result, but I have not changed the cooking time.

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Gougères to mimolette

These little cheese puffs scented mimosa will be perfect for an aperitif ... crispy on the edges and melting inside, they will necessarily be very appreciated!

For 12 Gougères

ingredients:

- 50g salted butter
- 12cl water
- 75g flour
- 2 eggs
- 75g mimolette

preparation:

- Preheat oven to 200 ° C.
- Melt the salted butter over low heat.
- Add water and bring to boil.
- Remove from heat, add the flour and mix with a spatula.
- Continue cooking over medium heat until you do not get a dough that pulls away from the sides of the pan.
- Remove from heat Add the eggs one by one until well incorporated.
- Finely grate the mimosa and involved in the preparation.
- Using two spoons, make piles is deposited on a baking sheet lined with parchment paper.
- Bake for 25 minutes.
- Serve hot or warm.

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the namandier

Do you Namandier this almond cake which toured the blogs? If you answer no, go directly to the test kitchen, it is well worth the interest that it has on the blogosphere!

ingredients:

- 4 eggs
- 185g sugar
- 200g ground almonds
- 100 g of butterfat
- A few drops of almond extract

preparation:

- Preheat oven to 180 ° C.
- Beat the eggs and sugar until the mixture whitens.
- Add the ground almonds.
- Pour melted and almond extract, mix well butter.
- Pour into a greased or covered with parchment paper mold.
- Bake 25 to 30 minutes.

Notes:

- Of the various blogs that I traveled the Namandier is baked in a square and then cut into small squares to be served mold. I liked the idea, but I did not mold the shape ...
- The cake is fragrant, and easy to do! What more?

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