rainbow cake.

I'm back! I have no excuse for my three month absence. So I'll apologize with a rainbow cake instead. Perhaps the colors will distract you enough to make you forget you were going to throw that kitchen knife at me out of anger. Just kidding. =)

 

I've wanted to make this cake for a while, but I've always ended up putting it off for some reason. Mostly because I didn't want to deal with the dishes or clean up that came with this little project. My kitchen ended up looking like this for a while.

 

It was utter pandemonium! Ignore the beer. I was working on a beer-based oxtail stew earlier. I'll upload that recipe sometime after this.

This cake would be easier to make if you had a few extra pans of the same size with you. It's alright if you don't, it'll just be a bit more time consuming since you'll have to wash out the pan each time you baked a certain color. I alternated between two pans. It was still a hassle, but it somewhat cut the time in half.

 

I didn't really follow or come up with a recipe for this cake. In a sense, I sorta just winged it and improvised as I went along. For the actual cake, I just used a box of cake mix (-le gaspe- How blasphemous! I know, but for test-projects like this, I make an exception)

It's more about what flavors you add to the icing and to the batter, rather than the steps to making this cake, since it's fairly simple. This is the time where you flex your creativity and push boundaries. If you were feeling extra special, you could buy fruit extracts and add them to the batter according to color (ie. Red for strawberry or cherry, yellow for lemon or banana... etc.) OR you can mess with people by mixing up the colors and flavors.

As for the filling, I'd stick with a basic Italian buttercream as I find the white color of it helps make the colors even more vibrant, allowing each to stand out. In this case, I added a bit of Irish cream to it, just because. I figured cognac would be a tad too strong and harsh to the average palate (aka the alcohol-hating friends), though Grand Marnier would work as well. Adds a nice orange-y kick to it (though that'd only work if you didn't flavor the batter with the fruit extracts).

Rainbow Cake

(Italian buttercream adapted from: Allrecipes)

We'll need:

-for the cake-

2 boxes of your favorite plain cake mix (or cake recipe, doubled)

Choice of food coloring (4 or 5 colors is ideal)

Choice of fruit extracts (optional)

-for the Italian buttercream-

1 1/4 cups white sugar

2/3 cup corn syrup*

2/3 cup water

5 egg whites

1 1/3 cups unsalted butter, chilled and cubed

2 teaspoons vanilla extract

3~4tbls Irish cream or Grand Marnier (optional)

**Preheat oven to 350F**

Instructions:

~In a large mixing bowl prepare the cake batter as directed by the box or by the recipe you're using. Separate the batter by 3/4 cupfuls into separate bowls. Next, add the desired food coloring to each bowl. (Don't be shy, try mixing colors and see what you come up with!) Then, if using, add the fruit extracts to each respective batter. Set aside.

~Butter an 8x8inch square baking pan or a 9inch round and pour one of the batters into it, spreading evenly by gently tapping the pan against a hard surface. Then place into the preheated oven and bake for about 5~15mins. (Note: Don't depend on a timer alone, be sure to check the cake frequently to prevent the bottom from turning brown. That will discolor the cake and make it less vibrant. You can feel for doneness by gently pressing down on the surface of the cake. It should spring back when ready) When the cake is done, remove it from the oven and let cool for about 10mins, the edges should pull back from the pan. Then, carefully remove the cake and place on a parchment-lined plate or cooling rack. Wash the baking pan, dry, and repeat the process until you've used up the batters.

To prepare the Italian Buttercream:

~In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F, or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes. 

~When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy. 

~Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla and/or the Irish cream or Grand Marnier. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.  

*If you can't find or don't like using corn syrup, here's a substitute:  Boil together 1 cup of sugar and 1/4 cup water for about 5~15mins, until syrupy. 

To assemble:

~Line the edges of a plate or cake dish with pieces of parchment paper and place a layer of cake on it then spread about 1/4 cup of buttercream on top, gently pressing down after each layer. (Note: If there is a "crown" or a bump on top of the cake layers, you can simply level it by carefully cutting it off. Then you can proceed with icing the layers and assembly) Repeat until you've used up all the layers.

~Next, trim off the edges, if you used a square pan, to create a more defined and sharper shape. You don't have to do any trimming if you used a round. Finally, spread the remaining buttercream onto the outside of the cake. You can also pipe decorations, using piping tips and a pastry bag, if desired. Chill the cake in the fridge for at least 30mins to 1hr. Slice and serve!

-phew- That was wow. I wish writing papers came this easily.

So umm.... a little help?

Anybody?

marshmallow cornflake balls.

At last, it's Halloween! Have you picked out your costume yet? .___.; Because I haven't... since the family isn't too big on this holiday nor is my neighborhood. It's much to dangerous to go out at night for fear of getting shot or mugged. Though that doesn't mean you can't enjoy a small gathering with friends or family in the safety of home~

Initially a lovely friend and I were planning a Halloween party~ but let's just say we're working on an autumn gathering instead. Haha~ anyway, I found a container of chocolate sprinkles in the pantry and decided to put it to use (rather than spooning them straight into my mouth).

I ended up making corn flake balls with them in light of Halloween~ though there's nothing spooky about these at all. They're just tasty and semi-addictive.

They're are quite versatile~ you can add in toasted and shelled pumpkin seeds into them or anything you'd like really. I wouldn't suggest adding eye of newts or wolf's bane into the mix. =)

 

Wrap these babies up in decorated foil or cellophane to give away as treats or as fillers for goodie bags.

 marshmallow cornflake balls.

we'll need:

4tbls butter (1/2 stick)

1 bag mini marshmallows (flavored and plain both works)

3~4 cups cornflakes

1 cup of your choice of nuts, seeds, chocolate pieces, candies... etc. (I'm using spiced maple pecans and chocolate sprinkles)

utensils:

nonstick pot
spatula
greased nonstick baking sheet
decorated foil or cellophane wrap

~In the pot, melt the butter and marshmallows over medium heat, stirring occasionally with the spatula. Remove from heat and gently stir in the cornflakes and your choice of seeds...etc. When everything is coated, pour the mixture onto the baking sheet. Let it cool for 5 minutes. With greased hands, grab a handful of the cornflake mixture and carefully shape into balls. Then wrap in the foil or cellophane.













Have a safe and happy Halloween!

maple spiced pecans.

Whilst taking the train downtown today~ I was entranced by the alluring scent of spiced cider throughout my rather dull journey.

It brought about so many memories of fall that I hold dear. Of pumpkin pies fresh out of the oven, mulled wine, scarves and knit gloves,the crunching of leaves upon pavement, that sharp bite of cold in the air... and the star of tonight's post: maple spiced pecans!

There are wonderful as holiday gifts or as something to snack on as you sit by the fireplace, indulging in your favorite novel or perhaps staring out at the rain speckled window panes.

maple spiced pecans

we'll need:

1lb (4 cups) untoasted pecans
3tbls unsalted butted (melted)
4tbls maple syrup
1tbls light brown sugar
1tsp salt
1/4tsp ground nutmeg
1/4tsp ground cinnamon
1/4tsp allspice

Utensils:
measuring spoons/cups
mixing bowl
spatula
baking sheet lined with parchment paper

>>preheat oven to 375F<<

~Place all ingredients into the mixing bowl and toss well. Spread the nut mixture in a single layer onto the baking sheet and bake for 12~15minutes until browned, stirring frequently.Remove from oven and allow to cool for about 10minutes. Serve!

deliciously simple drop doughnuts

I've been craving doughnuts lately... actually I've been craving a lot of comfort foods, haha. These few months have been taking their toll~ I still find it hard to believe that these things are happening to me, but it's life.  I  must accept however many curve-balls it decides to throw. The silver lining?

These babies right here! Aren't they just the cutest things~? ;)

 So cute~ I could just eat them all up!

Soft, sweet, and oh so indulgent, but best of all, they're a cinch to make! All you need is an egg, milk, and a package of pancake mix (Ssh!! That'll be our dirty little secret).

You can coat them in a mixture of cinnamon and sugar or powdered sugar~ whatever floats your boat! ^_^

drop doughnuts.
(translated and adapted from the recipe given on the 「スキー」 hot cake mix)


we'll need:

-for the doughnuts-
1 pkg hot cake mix (200g or 1 1/3 cup)
1 egg
1 cup milk/soy milk/ or water
4 tbls melted butter
3 tbls maple syrup (optional)

-for the coating-
1~2 tsp ground cinnamon + 1/2 cup sugar
or
1/2 cup powdered sugar

3 cups vegetable/corn/peanut...etc oil for frying

utensils:
mixing bowl
wooden spoon
measuring cups/spoons
heavy pot
candy thermometer
spider/tongs/ or chop sticks
cooling rack or plates lined with paper towels
1 or 2 paper lunch bags

~Heat the oil in the pot until it registers at 360F on the thermometer. Meanwhile, with the wooden spoon, combine all the ingredients for the doughnuts in the mixing bowl. (If the dough is a bit stiff, add 2~3tbls more of the selected liquid) Once the oil has come to temperature, spoon a moderately sized chunk of dough (no more than 3tbls, otherwise the center won't cook through) and plop it into the oil. Fry until golden (about 1~2mins on each side) and drain on the cooling rack or towels.

~While the doughnuts are still hot, place a few of them into the lunch bags, add your choice of coating, roll up the tip of the bag and shake until coated. Then pour onto a plate and serve!

For an added bit of indulgence, make a slit with a knife and add a bit of jam, peanut butter, Nutella... etc into the center.

★PSST! I've made a Twitter account~ so feel free to follow me, Avec_Saveur, for minute by minute (sorta) updates and just me rambling about life or... public transportation. ★

choux pastry.

Sorry for the delay in my posts! Life decided to star me in the role of some unnecessary drama. So that knocked me off track for a while. My apologies! But I'm here now. >_>;; And so allow me to introduce to you all to my lovely friend...

 

choux pastry! Which bakes up to be an assortment of tasty treats! It's a truly versatile pastry dough.

You can pipe them into an assortment of shapes and sizes~ bake 'em~

fill them up with your favorite filling~

dip them into a chocolate glaze (recipe included) for some elegant eclairs!

or drizzle a bit of the same glaze over for some sinfully delicious profiteroles!

They may look intimidating to make, but it's fairly simple! Impress friends and loved ones by whipping up a batch of these for tea time or dessert. ^_^

choux pastry.
 (adapted from The Food of France: a journey for food lovers)

we'll need:

1 stick + 1 1/2tbls unsalted butter
1 1/2 cup milk (or water)
2 tbls sugar
1/4 tsp salt
1 3/4 cup all-purpose flour
7 eggs

chocolate glaze*
1 recipe pastry cream filling

utensils:

measuring cups/spoons
2 saucepans (preferably non-stick)
wooden spoon
piping bag or a large freezer bag
parchment paper

>>preheat oven to 375F<<

~Melt the butter with the milk (or water), sugar, and salt in one of the saucepans, then bring to a rolling boil. Remove from heat and add the flour. Return the mixture back to the heat and beat continuously with the wooden spoon to make a smooth shiny paste that comes away from the side of the pan. Let cool for 3mintues.

~Beat in the eggs one at a time, until the mixture is smooth and shiny (the mixture should drop off the spoon, but not be too runny). Place the piping bag or freezer bag into a tall glass to prop it up and fill with the mixture.** Line a baking sheet with parchment paper and pipe the choux pastry into desired shapes. (or you can spoon dollops of the pastry dough onto the parchment instead) Bake for 25~30minutes until they are puffed and carry a light golden complexion. After removing from oven, prick each of the pastry with a toothpick to allow steam to escape.

*To prepare the chocolate glaze melt together 4oz of your favorite baking chocolate and 2tbls unsalted butter in a saucepan over low heat.
**The choux pastry can be stored in the piping/freezer bag for up to 2 days in the refrigerator.


For profiteroles: split the puffs in half and spoon the pastry cream filling in between. Drizzle or spoon over with chocolate glaze if desired.

 

For eclairs:  Dip half the pastry in the chocolate glaze and allow to harden (15~20mins). Then split them in half lengthwise and fill with pastry cream

Enjoy!

orange rosemary pastry cream.

I've been craving for eclairs and profiteroles for a while now~ So I've decided to satisfy that craving! Though before I can even go on to make them, I need to work on a filling. My palate was tried of the traditional vanilla or chocolate pastry cream. So...

Behold~ orange rosemary pastry cream. I know, I know... it's a weird combination. But trust me on this~ it'll work out in the end. It's sort of like love and relationships, sometimes you need giant leaps of irrational faith to pull through. Though, for me... It's taking all of my sanity and patience along with faith to deal with my predicament. Guys are so troublesome and just frustrating sometimes. And... we still bother with them. The only difference is that the thing that's getting broken are eggs and not hearts. A much less painful ordeal~

Orange, meet rosemary. I'll leave you two to mingle and get to know each other. ;)

orange rosemary pastry cream


(adapted from the Tartine cookbook)

we'll need:

2 cups whole milk
1 sprig rosemary
zest of 1 large orange
1/4 tsp salt
1/2tsp vanilla extract
3~4tbls cornstarch
1/2 cup + 1tbls sugar
2 large eggs
4tbls unsalted butter

utensils:
measuring spoons/cups
heavy saucepan
whisk
2 heat-proof bowls
fine-mesh sieve
plastic wrap

~Rest the sieve on the rim of one of the bowls and set aside. Pour the milk into the saucepan, adding the sprig of rosemary, orange zest, and salt. Place the saucepan over medium-high heat, and bring to just under a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan.

~Meanwhile, in the second mixing bowl, whisk together the cornstarch and sugar. (For a firmer pastry cream, add the 4th tablespoon of cornstarch) Add the eggs and whisk until smooth. When the milk is ready, remove the rosemary sprig, add the vanilla and remove from heat. Carefully ladle about one-third of the hot milk into the egg mixture, whisking continuously. Pour the mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream (about 2mins). Let the mixture reach the boiling point to cook the starch. (Do not allow the pastry cream to boil vigorously as it will turn into a curdled mess.)

~Remove from the heat and immediately pour the mixture through the sieve, into the bowl. Let cool for 10 minutes, stirring occasionally to release the heat and prevent a skin from forming on top. Next, cut the butter into 1tbls pieces. When the pastry cream is about 140F, whisk the butter into the pastry cream 1tbls at a time, always whisking until smooth before adding the next tablespoon. Cover with plastic wrap, pressing it directly on top of the cream to prevent the formation of skin. Place in the fridge and let it firm up.

Use this cream as fillings for tarts, accompaniment to fruits, or as fillings for profiteroles/eclairs.

Note: To prepare plain pastry cream, simply omit the orange zest and rosemary, adding 1tsp of vanilla extract instead of 1/2.

Recipe for choux pastry is here~

brown butter cinnamon pizzelles.

I'm back! Please do excuse my rather long absence. It's been a crazy couple of weeks. Things are slowly calming down and retuning to normal, but even so, I've yet to begin the recovery process yet. Just trying to let reality sink back in, after losing my mentor in life and in the kitchen. For today's post, I bring you something sweet, as requested by a darling friend.

Anyway, it's been quite hot as of late. The weather's been erratic, with one day being as hot as a midsummer's day and the next carrying the sharp sting of winter's breath. Yet, for now it's been really hot~ so that gives me a reason to indulge in ice cream (aside from nursing my poor soul and heart).

I went to my local grocer's, returning with a container of ube (taro) and red bean ice cream, deciding to deviate from the norms of vanilla and chocolate flavors. The ube has a nice mellow, almost coconut-like flavor to it while the red beans add a bit of contrast to the smooth texture of the ice cream. Though, truthfully, I bought it because it was purple. >_>; I'm a sucker for colorful things. After indulging for a bit whilst staring at the container of that purple-ly goodness, I thought, if only there was some crunchy counter-part to this. And the first thing that came to mind was...

 

Pizzelles! And not just your ordinary ones, but brown butter pizzelles with a dash of cinnamon. The brown butter adds an extra layer of depth to the cookies so it can stand up to the intensity of the ice cream, while the cinnamon cuts through its richness. These are also lovely dipped into a steaming cup of tea or coffee. Or just by themselves whilst browsing cute dresses online. =]

 To brown butter, simply melt it as you would ordinarily in a saucepan, but allowing it to remain on the heat until the milk solids begin to turn a light shade of brown (or a bit darker for a nuttier flavor).

 brown butter cinnamon pizzelles 

(adapted from allrecipes.com)

we'll need:

3 eggs

3/4 cup sugar

1/2 cup browned butter (cooled)

1/2tsp ground cinnamon

1tsp vanilla extract

1 3/4 cup flour

2tsp baking powder

Optional: ice cream of your choice to serve

utensils:

pizzelle press

mixing bowl

measuring spoons/cups

whisk

sieve

small pairing knife

cooling rack

~In the mixing bowl, whisk the eggs and sugar together. Then add the cooled browned butter, cinnamon and vanilla extract to the sugar mixture. Next, sift the flour and baking powder into the bowl and incorporate until it comes together as a loose dough-y mixture. Spoon the mixture by tablespoonfuls into the pizzelle press and cook according to the instructions.

~Remove the cookies with the tip of the knife and carefully set it on a cooling rack to let harden. (Note: While it's still hot, you can roll the cookies into cones or place it over a bowl to shape them)

For a chocolate version: add 3tbls of cocoa powder + 3tbls sugar, omit the cinnamon if desired. 

To serve, you can spread a thick layer of ice cream on one cookie, topping it with fruits, nuts, whipped cream.. etc. Or you can make ice cream sandwiches with them!

watermelon refresher.

It's the time of summer where watermelons are just bursting with juice and mind-blowingly sweet. This is one of my favorite ways to enjoy them.

Watermelon Refreshers (I am terrible at coming up with names! ><;): Simple, quick and wonderful for entertaining. Garnish with a sprig of mint for a nice added touch of elegance.

Watermelon Refreshers

We'll need:
2 cups  fresh watermelon, seeded and cubed.
1 cup sparkling water (or club soda)
1-2tbls honey or sugar (optional)
juice of 1/2 medium lemon or 3 limes

ice cubes
sprigs of mint for garnishing

Utensils:
measuring spoons/cups
blender
sieve
a large jug
tumblers or glasses for serving

~Place all ingredients except for the mint into the blender and blend until there are no visible chunks of watermelon. Strain the watermelon mixture into the jug and pour into individual glasses or tumblers filled with ice. Garnish with mint and serve!

crepes suzette.

The sun finally decided to pay The City a visit today. One of those rare occasions where it'll peek through those billowy clouds and bequeath unto the cityscape that blissfully warm sunlight. Unfortunately, the sun doesn't like to linger too long around here, always worrying that it's overstaying its welcome. By the time the afternoon came around, the sky returned to its monotonous gray as the cold slipped through once more, sending shivers down spines and jackets on children.

And so, in a mad attempt to retain that evanescent warmth of the sun~ I've decided to make crepes suzette. There's nothing like that taste of orange to remind me of those long summery days drenched in heat, under that endless blue sky. Along with the fact that there's a whole crate of oranges that needs to be used up. >_>;;

Crepes Suzette
(adapted from Desserts: 365 Delicious Step-by-Step Recipes by Martha Day)

1 recipe prepared French crepes (adding 1tbls orange zest and 1tbls Gran Marnier[optional])

6tbls unsalted butter
1/4 cup granulated sugar
grated rind and juice of 1 large orange and lemon
2/3 cup fresh orange juice
2tbls Gran Marnier (orange liqueur||optional)
1/4 cup cognac and/or brandy  (optional)

orange segments to decorate*

Utensils:
measuring spoons/cups
fork
large frying pan
matches (preferably ones with a long handle)
pairing knife

~Melt the butter in the frying pan over medium-low heat, then stir in the sugar, the rinds and juices along with the Gran Marnier, if using. Bring the mixture to a boil until thickened (about 3-4 minutes). Place a crepe in the pan, swirling gently to coat with the sauce. With the fork, fold it in half, then in half again, forming a triangle and push to the side of the pan. Continue heating and folding the crepes until all are warm and covered with the sauce.

Optional part: Pour the cognac and/or brandy over the crepes, light a match and carefully hover the flame over the pan until the liquor is ignited. Put out the match and toss in the sink (not in the trash bin!!). Allow the flames to burn off. Serve immediately.


*To "supreme" or cut the orange into segments. With a pairing knife, cut off the ends and prop it flat-side down, cutting away the remaining skin on the sides. Then carefully cut the flesh out from between the white membranes and you have just "supremed" an orange. =)

limeade coolers.

Finals are over~ though I'm not entirely free yet. I've still a report to write up for Composition. But that doesn't mean we can't celebrate with a drink or two! Er... not of the alcoholic nature. No... not at all. Though in another year... that'll change. ;)

 

Just mineral water, a splash of limeade, mangoes, and nata de coco . Simple, yet refreshing! Perfect for those nice hot days. (hint, hint, summer)

Limeade Coolers

We'll need:

2:1 ratio of limeade to mineral water
diced mangoes
nata de coco

Utensils:

spoon
cup(s)

~Spoon the desired amount of mango and nata de coco in the cup(s).

~Fill the cup(s) first with the limeade followed by the mineral water.

~Decorate with cocktail stirrers or umbrellas if you'd like and serve! =)


Note: This drink is very tweakable. You can adjust the ratios to your own taste preferences.