Lemon Curd and Buttermilk Panna Cotta Cake by Aran Goyoaga

See recipe here.

Cake Girl

Look how cute these cupcakes are. Very fun for kids birthday party or even adult's.

Click here to see more of Hyeyoung Kim's creations.

Fried Coke?

Weird eh? I'm tempted to try the recipe, sounds pretty easy. Just have to be careful with oil splatering.

Number of Servings: 6
Prep Time: 45 mins
Skill Level: Easy

Ingredients:
2 cups flour, 1 teaspoon baking powder, 2 eggs, lightly beaten, 1 1/2 cups Coca ColaOil for deep frying
Topping:
1 cup Coca Cola syrup, whipped cream, maraschino cherries.

Instructions:
1. In a medium bowl, mix together the flour and baking powder.

2. Mix in eggs and Coca Cola and stir until a smooth batter forms.

3. Preheat oil in a skillet or deep fryer.

4. Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil.

5. Fry up for about a minute on each side and drain on paper towels.

6. Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.
Recipe Via Chiff.

laduree chocolate macarons

Alright.....as a follow-up of those mouth-watering Macaron pictures, I feel oblicated to post the recipe as well. Just in case IF anyone would try to make it. For me, I will seriously considered using the oven this time, just because I have a sweet spot for macarons. I promise I will take picture of it when i make this recipe one day. Really. Cross my heart! Again epicurious recipe collection never fails me. Following is the original Laduree macaron recipe.

Makes 10 large or 50 small macaronsPrep time 30 minutesCook time 9 minutes
Servings: small macarons
serving size unit 50

INGREDIENTS
275 grams powdered sugar
140 grams powdered almonds
4 egg whites
25 grams cocoa powder
325 grams bitter chocolate
300 grams heavy creme
75 grams butter (unsalted)


PREPARATIONS

1. Mix almonds sugar and cocoa powder in food processor until you have a smooth fine powder-
2. Place the eggwhites in the powder. Beat rapidly and delicately (you can tell this is french, right?)with a wooden spoon to obtain a homogenous mixture-With a wooden spatula, stir downward toward the middle of the mixture and back up the sides of the again, constantly turning the bowl, until the mixture is even, light and fluid.
3. Using a parchment bag with about a 1cm tip (as you would for icing), squeeze the small macarons on wax paper.-cook for 11-12 minutes in the oven at 180 degrees on a baking sheet, leaving the door slightly ajar. (I'm not sure what they are called but you should use a sheet that is insulated with an inner air layer)
4. Remove from the oven and with the aide of a glass, slip some water between the wax paper and the baking sheet while gently lifting off the macarons. The water vapor will allow them to release from the paper when they cool.
5. Pour the creme over the finely chopped bitter chocolate. Add butter at a temp of at least 60 degrees C (104F). Let sit and cool to ambient temperature. The original doesn't say to mix, but I'm assuming you need to blend to make the ganache.
6. Garnish the macaron shells with a layer of ganache about 3/4 millimeters thick and sandwich the two halves together.

Advice: Let the macarons chill in the refrigerator for 24 hours before eating (if you have the will, it is REALLY worth it!)This recipe is really delicate, but incredibly delicious!


Recipe credit Ph. Andrieu (Laduree) translated by Gerri Davis.
Photo crecit by http://pechesmignons.canalblog.com/

Cream Puffs yum.....

I LOOVEEE CREAM PUFFS!!!!!!! It is my most fave. dessert since I was a kid. Mom used to bribe me with food to do things she wanted me to do. Usually she is using cream puffs as her last reserved weapon. She will start with Friend Chicken drumstick, going to Swensen's Ice Cream Parlour for Banana Split, Warm Portuguesse Egg Custard and then finally CREAM PUFFS!!!!!! It depends how stubborn I was that day. Anyhooooo....I came across this cute Patiesserie in San Fransisco website called Recchiuti Confections, own by Pastry Chef Michael Recchiuti. I was browsing and browsing and then there it is my beautiful CREAM PUFFS recipe!!! So, here is the recipe which I hope one day I will try to make. Enjoy. Let me know how it goes if anyone ever try this recipe. Click here to see more. Photo via Recchiuti.



Makes:10-12 Cream Puffs

Ingredients:
3/4 cup water
1/2 teaspoon kosher salt
3 ounces unsalted butter
3/4 cup unbleached all-purpose flour
3 extra-large eggs, at room temperature (plus one egg for glazing, whisked)
whipped cream or ice cream for filling
cocoa powder for finishing

Method:
Preheat the oven to 400°F. Line the bottom of two 12-by-18 inch sheet pans with parchment paper.
Put the water, salt and butter in a medium saucepan and bring to a boil over medium heat. Add the flour gradually, stirring continuously until a ball forms and comes away from the sides of the saucepan. Remove from heat.
Put the flour mixture in the bowl of a stand mixer fitted with the paddle attachment. NOTE: do not use the whisk attachment; you do not want to incorporate air. Beat on medium speed for 1 minute to allow the steam to evaporate from the mixture.
Reduce the speed to low. Add the eggs one at a time until fully incorporated. The mixture should appear smooth and shiny.
Using a lightly oiled tablespoon to scoop, place the cream puff batter on the prepared sheet pans, spacing them about 1 1/2 inches apart. Brush the tops with the additional whisked egg to glaze.
Bake on the middle shelves of the oven for 10 minutes. Rotate the pans 180 degrees and reduce heat to 325°F. Bake for an additional 15 to 20 minutes until the cream puffs are a deep, golden brown. Let cool completely on the pans on wire racks.
When cooled completely, horizontally slice the cream puffs and fill with fresh whipped cream or vanilla ice cream. Dust with cocoa powder to finish.

Amy Atlas High End Dessert Bar

Photos via Amy Atlas

Pretty Dessert Bar idea for special occasions.

No Bake "Bling Bling" Chocolate Cake

I came across this recipe when browsing blogs for food. I have to try this one day. I like any dessert that has "no bake" in it's name, because I'm too lazy to bake. Thanks to A Foodie Froggy blog.

INGREDIENTS:
For a large rectangular birthday cake (serves 12)
(2 biscuits width, 5 biscuits lenghth, 5 biscuits height)
To be made one day ahead of time78 square tea biscuits
2 cups expresso coffee (tepid)
120g (4.2 oz) granulated sugar
120g (4.2 oz) unsalted butter, at room temperature, until “soft”
4 eggs, at room temperature
200g (7 oz) dark chocolate (mine is baking chocolate from Lindt)
25cl (1 cup) liquid whipping cream1 tbsp grand marnier (optional)

HOW:
In a mixing bowl, mix egg yolks and sugar until pale yellow.
Then add "soft” butter. Mix well, using a whisk (or an electric mixer if you find it easier).
Whip the egg whites until stiff. Combine them carefully with the “buttery” mixture until smooth.
Line a loaf cake mold with film paper.
Pour the coffee in a soup plate (1 cup first, and when empty, the second cup).
Add grand marnier in the coffee plate if desired.
Soak 10 teabiscuits in the coffee,one by one, and place them side by side, in a single layer, making a rectangular shape (2 biscuits * 5 biscuits).
Beware, if the coffee is hot, the biscuits will collapse.
Cover with a fourth of the cream mixture.
Repeat with the other biscuits 4 times (4 more layers of 10 bicuits each, each covered with a 1/4 of the mixture, but the 5th layer (the top layer) must not be covered with cream.
Refrigerate overnight.
The day after (at least 3 hours in advance), remove from the fridge and unmold the cake by inverting the mold on a pastry sheet lined with parchment paper.
Heat liquid cream in a sauce pan. When simmering, add chopped chocolate.
Mix (out of the heat), until smooth.
Cover the cake (top and sides) with the melted chocolate cream.
Do not worry if the chocolate spreads everywhere in the plate : after a few hours in the fridge, the chocolate will be more "solid" and you will be able to cut the sides properly.
Let stand one hour at room temperature then in the fridge for at least 3 hours.
Decorate with golden edible powder, using a pastry brush.
Add golden edible glitters if you like.
To serve, cut into slices just like a loaf cake. VOILA!