See this at: piggyscookingjournal...| Added on 01/02/10

I was given a block of delicious Amedei chocolate by my sis-in-law, G a few weeks ago. I wanted to make good use of the chocolate and so I was looking for a recipe that is a little unusual, something that I've not tried before. Then I came across a... See more

I was given a block of delicious Amedei chocolate by my sis-in-law, G a few weeks ago. I wanted to make good use of the chocolate and so I was looking for a recipe that is a little unusual, something that I've not tried before. Then I came across a flourless chocolate cake recipe from Lisa Yockelson's Chocolate Chocolate... Maybe it's not so "unusual" to other people, but it's rather intriguing to me... a cake without flour? Well, what better way to find out than baking one myself? As usual, I took a few photos of the cake after it was out of the oven and sufficiently cooled down. Then I took a bite. I was completely blown away! The texture was light and moist, very chocolaty and not too sweet. This is definitely the recipe that I will go back again and again! Flourless Chocolate Cake Recipe Ingredients: 2/3 cups superfine sugar 1 tbsp unsweetened alkalized cocoa powder Pinch of salt 9 ounces bittersweet chocolate, melted and cooled 8 tbsp unsalted butter, melted and cooled 5 eggs,... See less

See this at: piggyscookingjournal...| Added on 01/02/10

Recipe from ちっちゃなチーズケーキのレシピブック Ingredients: For the caramel 60g castor sugar 1 tablespoon water 1 tablespoon hot water 2 tablespoons fresh cream For the cake 180g self-raising flour 1/2 teaspoon baking powder 115g unsalted butter, at room temperature... See more

Recipe from ちっちゃなチーズケーキのレシピブック Ingredients: For the caramel 60g castor sugar 1 tablespoon water 1 tablespoon hot water 2 tablespoons fresh cream For the cake 180g self-raising flour 1/2 teaspoon baking powder 115g unsalted butter, at room temperature 90g cream cheese, at room temperature 115g caster sugar 3 eggs, separated 1 1/2 bananas, cut into thickness of 0.5cm 30g cream cheese, cut into small cubes Method: To prepare caramel 1) Cook sugar and water in a saucepan. When the syrup turn into amber color, remove from heat immediately. 2) Stir in hot water, follow by cream. Set aside. To prepare cake batter 1) Preheat the oven to 180 deg C. Grease a 18X8cm rectangular baking pan, line with baking paper. 2) Using an electric mixer, whip butter, cream cheese and 75g of sugar until the mixture turns pale and fluffy. 3) Continue whipping the mixture, add in egg yolks one by one. With each addition, whip until the batter just combine. 4) In a separate bowl, whisk egg whites until foamy.... See less

See this at: piggyscookingjournal...| Added on 01/01/10

Ingredients: 3 or 4 bananas (cut into length of 4cm, you will need 9 pieces of cut bananas) 60g brown sugar 1 tbs rum For the cake: 100g unsalted butter 80g brown sugar 2 eggs 4 tbs cocoa powder, sifted 100g self-raising flour, sifted Method: 1)... See more

Ingredients: 3 or 4 bananas (cut into length of 4cm, you will need 9 pieces of cut bananas) 60g brown sugar 1 tbs rum For the cake: 100g unsalted butter 80g brown sugar 2 eggs 4 tbs cocoa powder, sifted 100g self-raising flour, sifted Method: 1) Preheat oven to 180 deg C. Grease a 18cm square baking pan, line with baking paper. 2) Mix bananas, brown sugar and rum in a bowl. Set aside. 3) In a medium bowl, whip butter and sugar with an electric mixer until pale and fluffy. Beat the eggs into the batter one at a time, follow by cocoa powder and flour. Mix until just combine. 4) Scrape the batter into the pan. Place the bananas into the batter, let them stand vertically. 5) Bake in preheated oven for 30 minutes. 6) Transfer the pan to a rack and let the cake cool for at least 30 minutes. Lift the cake out of the pan by holding on to the baking paper and let it cool completely on the rack before cutting into 9 squares. **Note: In the original recipe, square pan is used to bake the cake.... See less

See this at: thekitchn.com| Added on 01/01/10

Jennie: I'm pretty sure Whole Foods sells an unflavored powdered "gelatin" (which is agar agar) which can be substituted 1:1 for animal gelatin. If I...

See this at: thekitchn.com| Added on 01/01/10

Oh my gosh. From-scratch almond croissants are my absolute favorite indulgence, ever. I'd try that recipe in a pinch if if it weren't impossible to...

See this at: thekitchn.com| Added on 01/01/10

Eclairs, fruit pastries, napoleons and other little treasures of the patisserie usually have one thing in common: pastry cream. Pastry cream, or creme...

See this at: savorysweetlife.com| Added on 01/01/10

Finally, 3 overly ripe bananas managed to remain in my fruit basket without my husband throwing them out into the compost. You see, he doesn’t understand that those blackish-brown bananas are the star ingredient to super yummy banana bread.... See more

Finally, 3 overly ripe bananas managed to remain in my fruit basket without my husband throwing them out into the compost. You see, he doesn’t understand that those blackish-brown bananas are the star ingredient to super yummy banana bread. Typically, he will throw them out before I even get an opportunity to make anything out of them. He finds them disgusting. Not this time! These bananas were hiding under a bag of pretzels, yeah for me! So this afternoon I thought I would make banana bread with these bad boys. Not just any banana bread either. Sour cream chocolate chocolate chip banana bread! Are you feeling me? Can I get an Amen!? After pulling the loaves out of the oven, my kids and I devoured one within 5 minutes. This is probably the best banana bread I have ever had. I even tweaked my own recipe and it turned out amazing. I’ll take a slice of this bread over cake any day! Because I used mini chocolate chips, you could see and taste little bits of melted chocolate in each bite.... See less

See this at: chocolateandzucchini...| Added on 12/31/09

* really enjoyed buford's heat overall http://bit.ly/6mkOzI but thought the whole tuscan butcher episode dragged on for way too long. about 5 hours ago@ * vertigodesign because of overfishing, or because the killing/skinning was a shocking sight?... See more

* really enjoyed buford's heat overall http://bit.ly/6mkOzI but thought the whole tuscan butcher episode dragged on for way too long. about 5 hours ago@ * vertigodesign because of overfishing, or because the killing/skinning was a shocking sight? about 21 hours ago * love this '92 clip of french tv cook tackling a live eel (not 4 faint of ♥) http://bit.ly/6ueoeM wish food tv was still so candid. about 22 hours ago See less

See this at: chocolateandzucchini...| Added on 12/31/09

None of my aunts are named Amélie, I thought I should make that clear from the start. And if I am to explain the origin of this recipe, I will need to rewind the tape back to early January, when French food writer Thierry Roussillon asked if I would... See more

None of my aunts are named Amélie, I thought I should make that clear from the start. And if I am to explain the origin of this recipe, I will need to rewind the tape back to early January, when French food writer Thierry Roussillon asked if I would answer a few questions for one of the interviews gourmandes he publishes on his blog. A few days after I did, a severe bout of procrastination found me browsing through other people's interviews. I happened upon that of Augustin, of Michel et Augustin fame, who made a passing mention of "le fondant de Tante Amélie, un gâteau au chocolat épatant cuit au bain-marie" -- "Aunt Amélie's smooth cake, a stupendous chocolate cake cooked in a water bath." Stupendous? Smooth? Chocolate? And a novel technique? My curiosity itched so badly it had to be soothed with tiger balm. I called Augustin and asked in my sweetest voice if he was willing to share the recipe -- provided it didn't break any sort of culinary omertà of course. He was, it didn't... See less

See this at: chocolateandzucchini...| Added on 12/31/09

Gâteau au Yaourt is a staple in French home baking : it is very easy to make and I have yet to meet someone who doesn't like it. Its particularity is to call for a pot de yaourt (a tub of yogurt), and to use the empty pot to measure out the rest of... See more

Gâteau au Yaourt is a staple in French home baking : it is very easy to make and I have yet to meet someone who doesn't like it. Its particularity is to call for a pot de yaourt (a tub of yogurt), and to use the empty pot to measure out the rest of the ingredients. This no-scale recipe is a notable exception to the French usage, in which quantities are measured by weight rather than volume. It is very popular with kids, who love a simple, moist and fluffy cake. But what they particularly enjoy is that they can make it almost entirely on their own, perched on a kitchen stool. There is no complicated step, no scale to manipulate, and with the intensive sandbox training they have, they are usually experts at the emptying and filling of small-sized containers. The basic gâteau au yaourt recipe (there are actually different versions, one of them is the one below, minus the ground almonds and raspberries) lends itself to a lot of great variations. You can add citrus juice, zest, or peel for... See less

See this at: sweetamandine.com| Added on 12/29/09

One short week ago, sweet, Sweet Amandine, you were born! Two slices of toast, a tin of anchovies, a couple of roasted chickens, some muhammara, a doomed blue bowl, and a very pretty dress later, here we are. Along the way, dear readers, you've... See more

One short week ago, sweet, Sweet Amandine, you were born! Two slices of toast, a tin of anchovies, a couple of roasted chickens, some muhammara, a doomed blue bowl, and a very pretty dress later, here we are. Along the way, dear readers, you've learned some more about me, and I have discovered something quite thrilling about you... You exist! And I'm blushing. When your encouraging responses to my musings started rolling in I got all wibbly wobbly. You caught me off guard! Thank you, truly, not only for reading, but also for sharing your own thoughtful, funny, and smart ideas about what nourishes you. Speaking of sharing, it's about time I unveil the tasty treat that inspired the title of this blog. Here she is, in all her luscious, almond-y glory: This tart is first love in edible form. I know, I know, that sounds terribly melodramatic. But I have witnessed enough wide eyes and meaningful silences following buttery first bites to know that this metaphor rings true. I speak not of... See less

See this at: deliaonline.com| Added on 12/26/09

In a medium-sized mixing bowl cream the butter and sugar together until you get a pale, fluffy mixture that drops off the spoon easily (an electric...

See this at: thekitchn.com| Added on 12/26/09

Oh, I whipped! I whipped and I whipped and I whipped! It never came back together. In desperation, I added more butter (after 15 minutes of whipping),...

See this at: dessertfirst.typepad...| Added on 12/20/09

That must be so exciting to find your cookbook at Borders! I know I would be beside myself. :) Also - I love your blog, and I wanted to let you know I passed a brilliant blog award on to you! You can check it out on my post from today. :) Congrats!

That must be so exciting to find your cookbook at Borders! I know I would be beside myself. :) Also - I love your blog, and I wanted to let you know I passed a brilliant blog award on to you! You can check it out on my post from today. :) Congrats! See less

See this at: milkandhoneycafe.blo...| Added on 12/13/09

* Karen said... Looks delicious! I just recently found your blog, and it's definitely on my bookmark list. Where did you get the great matcha powder from? July 9, 2009 12:02 AM * sarah the baker yoon said... Hiya Grace! Mmhmm I guess us asians... See more

* Karen said... Looks delicious! I just recently found your blog, and it's definitely on my bookmark list. Where did you get the great matcha powder from? July 9, 2009 12:02 AM * sarah the baker yoon said... Hiya Grace! Mmhmm I guess us asians aren't really born with a sweet tooth. Although... I have an extremely demanding sweet tooth. :P Let me know how it goes when you try the recipe! Good luck! Hiya Tara. Thanks for coming by. And yes... vanilla ice cream goes with anything. The list would be very very long. :) Hiya Laura. HEEHEE. Thanks for coming by!! You should've commented a while ago. We are all stalkers inside. I love stalkers!! And I've always been in love with you.. ;) Hiya Karen! I got my matcha powder from Whole Foods. It's called Do Matcha. www.domatcha.com. It's a great quality matcha, but it's quite expensive too! I had to close my eyes when I paid for it. Hehe. July 9, 2009 12:21 AM * korean_sensation said... I've been looking for something like this for a very long... See less

See this at: kirbiecravings.com| Added on 12/13/09

I've never eaten or made a yogurt cake before. I found a recipe for green tea yogurt cupcakes on Little Corner of Mine. The recipe looked so easy, that I had to try it out. The result came out delicious! Very easy to make. And very tasty! Sweet,... See more

I've never eaten or made a yogurt cake before. I found a recipe for green tea yogurt cupcakes on Little Corner of Mine. The recipe looked so easy, that I had to try it out. The result came out delicious! Very easy to make. And very tasty! Sweet, fluffy, moist. Delicious! And a lovely, light green color. I made cupcakes and mini bundt cakes. Substitutions: I used vanilla flavored yogurt instead of plain yogurt to add a little bit of extra sweetness. Also I added another teaspoon of matcha green tea to ensure that the end result would be green. Here is my modified recipe for cupcakes: See less

See this at: lottieanddoof.com| Added on 12/12/09

Imagine my surprise when I learned that Lottie + Doof was someone’s favorite site (or at least one of their favorites)! And that someone is someone I don’t know. That someone is a nice animator named Gretta who mentions L+D in Time Out Chicago this... See more

Imagine my surprise when I learned that Lottie + Doof was someone’s favorite site (or at least one of their favorites)! And that someone is someone I don’t know. That someone is a nice animator named Gretta who mentions L+D in Time Out Chicago this week. I sure am happy she likes this site and so, this one is for Gretta. I hope Gretta likes pistachios, because this recipe from the current issue of Martha Stewart Living is chock-full of them. These are sweet and nutty cakes studded with fresh raspberries and topped with chopped nuts. A little treat which I keep imagining would be perfect for a valentine. They are also so simple, everything is mixed in the bowl of your food processor. These are one reason to check out the February issue of Martha Stewart Living, another reason is to see the beautiful cover story on cupcakes penned by friend of L+D, Deb! It is a really nice article and contains lots of other delicious looking recipes for cupcakes. See less

See this at: loveandoliveoil.com| Added on 12/12/09

Welcome to Love and Olive Oil, the culinary adventures of Lindsay and Taylor. We're not chefs, in fact we've had our fair share of flames and failures. But like any good relationship, cooking has its ups and downs. We're all about quick and flavorful... See more

Welcome to Love and Olive Oil, the culinary adventures of Lindsay and Taylor. We're not chefs, in fact we've had our fair share of flames and failures. But like any good relationship, cooking has its ups and downs. We're all about quick and flavorful dishes that don't hurt the wallet. We invite you to our kitchen (as tiny as it may be) and share in our love for food and our desire to always find something new to eat. ...more See less

See this at: cookingontheside.com| Added on 12/11/09

Well, it’s a good thing I like cranberries. What did your junior high home ec teacher always tell you to do before you starte... See more

Well, it’s a good thing I like cranberries. What did your junior high home ec teacher always tell you to do before you started to prepare a recipe? Read it first. Not just give it a quick scan, but actually read it through so you understand what you’re about to do. For some reason, that lesson never quite sunk in with me. I still routinely skim the directions and good percentage of the time that means a degree of improvisation somewhere in the middle of my cooking. Making this Cranberry Nut Bread recipe from a package of cranberries was one of those times. With this recipe, I assumed (and we all know what happens when you assume) that it used the entire bag of cranberries, whole – just like the Cranberry Sauce recipe I previously made from the same package, and just like with chocolate chip cookie recipes you find on the package of morsels. Turns out the Ocean Spray folks actually suggest you use less than the entire bag of berries and to chop them. Cranberries are rather tart, after... See less

See this at: finecooking.com| Added on 12/11/09

Kitchen Mysteries is a weekly exploration of oddities surrounding cooking and food. They could be recipes that fail when they shouldn't, conflicting advice from different sources, or just plain weirdness. If it happens in a kitchen, and you're not... See more

Kitchen Mysteries is a weekly exploration of oddities surrounding cooking and food. They could be recipes that fail when they shouldn't, conflicting advice from different sources, or just plain weirdness. If it happens in a kitchen, and you're not sure why, send a tweet to The Food Geek to find out what's happening. Brian Geiger started down the path of food geekdom after attending cooking school in Tuscany. A robotics project manager by day, he writes Fine Cooking’s Food Geek column, and in this blog tackles readers’ culinary mysteries every week. Be sure to check out his own blog at thefoodgeek.com. See less

See this at: dinnerwithjulie.com| Added on 12/10/09

People, I have found a new chocolate cake that makes my top five list. It could be due to my current chocolate hysteria, but that phrase “where have you been all my life?” ? I understand it now. Because I am a member of a little group called the... See more

People, I have found a new chocolate cake that makes my top five list. It could be due to my current chocolate hysteria, but that phrase “where have you been all my life?” ? I understand it now. Because I am a member of a little group called the Daring Bakers, I must complete an assigned challenge every month, which we then all post on the same day. One guess what day it is today. At first it seemed a bit of a waste to make such a cake with no occasion to celebrate, but it was a snap to put together, and I can’t really think of a better occasion to celebrate than a weekend at home. (More or less.) The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. The name – Chocolate Valentino – is presumably in reference to Valentine’s Day. What it is is a dense, fudgy, not-too-sweet cake (of sorts) with a... See less

See this at: sophistimom.com| Added on 12/10/09

Ah, yes, the end of pumpkin week. Sorry to ditch you yesterday, but I couldn’t cut this cake open to photograph it until this morning. I made it a few days ago, but didn’t serve it until today when my friend threw a bridal shower for her little... See more

Ah, yes, the end of pumpkin week. Sorry to ditch you yesterday, but I couldn’t cut this cake open to photograph it until this morning. I made it a few days ago, but didn’t serve it until today when my friend threw a bridal shower for her little sister (our former babysitter, actually). When we ate it after it had sat in the fridge for a few days, it was still good, though the frosting was not as fresh (still delicious, though). I think you’re really going to like it. This cake is just so dense and so moist and so versatile, you’ll be making it again and again. I am even planning on using this recipe for a pumpkin cake doughnut when I do doughnut week soon. Also, the frosting is the best thing I have ever made, which is probably because it’s a recipe my friend Deborah shared with me. She’s a cake decorator extraordinaire. Go see for yourself. Click here for her blog. Anyway, the frosting is amazingly easy, and completely dreamy. I think that’s what I should name it: dreamy brown sugar... See less

See this at: playinghouseblog.com| Added on 12/10/09

Have you heard of the "Baked" Brownie? The chocolatey treat that's taking America by storm? Baked is a bakery in Brooklyn, New York. The owners of the bakery authored of one of my favorite cookbooks, Baked: New Frontiers in Baking, and in this book,... See more

Have you heard of the "Baked" Brownie? The chocolatey treat that's taking America by storm? Baked is a bakery in Brooklyn, New York. The owners of the bakery authored of one of my favorite cookbooks, Baked: New Frontiers in Baking, and in this book, share their infamously superior brownie recipe with the world. I'd made and loved other recipes from the book (Lemon Lemon Lemon Loaf, Root Beer Bundt Cake, Pumpkin Whoopie Pies), but this is the one that they're truly famous for, so I had to see for myself. These brownies are so good that they've been endorsed by America's Test Kitchen, the Today Show, and are one of Oprah's Favorite Things. Brownies typically aren't my baked good of choice unless there's something interesting about them, like cream cheese, oreos, or peanut butter (or all of the above? mmmm....) swirled in. When I first tasted one, I knew they were excellent, but the best brownies in America? I'd had better. After they rested overnight, though, my opinion changed. Best... See less

See this at: blog.lemonpi.net| Added on 12/09/09

You might want to bookmark this post for future reference, because it contains the best excuse ever, for not turning up to something. A friend was in a bit of a bind the other day, because she had organised to attend a show with two other friends and... See more

You might want to bookmark this post for future reference, because it contains the best excuse ever, for not turning up to something. A friend was in a bit of a bind the other day, because she had organised to attend a show with two other friends and they had cancelled on her at the last minute, despite the fact she had already bought tickets for everyone. The first person was sick, and as for the second? Well, you’d expect that her car might have broken down, a toilet was severely blocked, or she had taken ill as well. But no : “X just sent me an email saying that she just found out that a liver to dissect will be coming in this afternoon and she’s not sure if she’ll be able to make it.” How is that for an awesome excuse? Oh, and the chocolate cake is pretty good too. But no one ever needs an excuse to make yet another chocolate cake. Chocolate Fudge Cake : This cake didn’t look like anything special to me, until I read the recipe closely and discovered that the batter is actually... See less

See this at: happyhomebaking.blog...| Added on 12/09/09

The past few weeks have been an emotional roller coaster for me. Too many things have happened...and it was only yesterday that I managed to feel 'settled down'. My oven was left in the cold for weeks. By right, it would still be sitting inside the... See more

The past few weeks have been an emotional roller coaster for me. Too many things have happened...and it was only yesterday that I managed to feel 'settled down'. My oven was left in the cold for weeks. By right, it would still be sitting inside the dark cabinet for another month or so. I had to take it out to bake a sponge cake just so that I could use up the last tub of mascarpone cheese. I was a little astounded when I found myself harbouring the dreadful though of baking a sponge cake from scratch! I really would love to use ready-made sponge fingers to make a Tiramisu, but it was almost impossible for me to find time to get a pack from the supermarket. Since I was left with two eggs in the fridge, I forced myself to take out all my baking barang barang (colloquial Malay for personal belongings) to make the sponge layer for a Tiramisu Torte. Fortunately, the joy of baking came back when I went about preparing the batter...half an hour later I received an instant sense of reward when... See less

See this at: steamykitchen.com| Added on 12/08/09

I LOVE choux pastry. So easy and they freeze really well. In fact, I usually make a double batch (especially the cheesy ones) and freeze them in small...

See this at: mytartelette.com| Added on 12/07/09

Since all the little limes from the box had been used for juice, I candied some sliced kumquats to crown the tartelettes with. This almost did not happen as we had a full house munching on them the day I made them and barely saved enough for the... See more

Since all the little limes from the box had been used for juice, I candied some sliced kumquats to crown the tartelettes with. This almost did not happen as we had a full house munching on them the day I made them and barely saved enough for the tarts. These are like crack in our house. They take a bit of time with slicing and removing the seeds but they are well worth the time. I used them in breads instead of raisins, on tartines with herbed goat cheese, and my favorite way is to tuck pieces into a bowl of my freshly made rice pudding. The combination of flavors worked out perfectly well from top to bottom. Literally. I know Calamansi limes are not available everywhere but you could easily replace them with limes or lemons, any citrus would work beautifully here. Calamansi Mousse Tartelettes With Candied Kumquats: Makes four 3-inch tartelettes For the sable crust: 1/2 stick (55 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) sugar 1 egg yolk 3/4 cup (95 grams)... See less

See this at: foododelmundo.com| Added on 12/03/09

This was also Katy’s birthday cake for her third annual 29th birthday party. Grubby was four at the time and hit up every guest at the party – really begged them – to cut her a piece of cake. She would tell anyone who said it was probably... See more

This was also Katy’s birthday cake for her third annual 29th birthday party. Grubby was four at the time and hit up every guest at the party – really begged them – to cut her a piece of cake. She would tell anyone who said it was probably inappropriate because we hadn’t even sung Happy Birthday yet: “…..of course it’s ok to cut it! No one will notice!” So here’s the real puzzle – no family members may participate – what year was it and how old is Katy now!? Some other triple layer cakes you might enjoy: See less