Friday, October 31, 2014
Monday, October 27, 2014
|pumpkin chocolate chip cookies|
I'm munching on these as I type this. Better wipe my crumbs of the keyboard...
The recipe is NOT mine. To be a curteous blogger, I will not post the full recipe here. You will have to check out Sally's Baking Addiction for the full recipe. She made them. She deserves all of the praise. I just had to share them with everyone.
- definitely chill these before you bake them.
- let them cool down before you eat. They get BETTER with age. Whaaat?
- You can eat three. If you make them small enough they're only like 80-100 calories each. So they're practically healthy, right??
|Pumpkin chocolate chip cookies|
Be sure to check out Sally's Baking Addiction for the full recipe!
Linking up with these fabulous link parties: Linking up with these fabulous link parties: The Scoop!, Inspire Me Tuesday, Wow us Wednesdays!
Monday, October 20, 2014
My scary cat Halloween table is still looking the same!
Thursday, October 16, 2014
In the background you can see the vintage Halloween postcards.
I like how these scary black cats mimic the shape of the scary black cat in the postcard behind them! I've placed mums in the tulipiere.
These are real pumpkins. Frankly, for $1 each, I think they are the best looking pumpkins around. Fake pumpkins typically look... fake. They are pretty pricey too!
I hope you enjoyed my little Halloween table!
Monday, October 13, 2014
The recipe is adapted from Laduree's Sucre book.
|scary cat chocolate hazelnut macarons|
- silicone spatula
- parchment paper or silpat
- electric mixer (trust me, your hand will get tired whipping meringue)
- a food scale (yes, you need this.)
- a piping tip and piping bag (I like the ateco #806)
- Food coloring (the gels or dry powder works best, not the liquid store stuff)
- A macaron template (either make one or get one here or here. It makes piping easier)
- Googly food eyes
- Food marker
Chocolate Macaron Shell:
260g almond flour
250g powdered sugar
15g cocoa powder
210g granulated sugar
210g egg whites
1. Mix almond meal, cocoa powder, and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds, cocoa powder, and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix. To make mine a richer brown color, I used "chocolate brown" food coloring.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper. To add the cat ears, pipe a tiny bit and use the flick of your wrist to make it point at the tip. This takes some practice. I piped half the rows with cat ears and the other half as regular circles. This way when you assemble the cookies you have the cat on one side and a regular circle on the other.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick they stick to the paper, they aren’t cool yet. Or you undercooked them.
Assembly and filling:
- Chocolate Hazelnut filling (I cheated and used Nutella!)
- googly eyes
- food markers
- flat circles for the nose (I used some sprinkles from decorating sugar cookies)
- small tube of frosting (to glue the eyes to the cat)
- Once your cookies have cooled, draw a cat's face with the black food marker.
- Pipe two circles on the cat's face and attach the googly eyes.
- Fill the inside with a small amount of Nutella and twist the back on.
- Store inside the refrigerator for approximately 24 hours before enjoying... trust me, it will taste better!
|chocolate cat macarons|
|getting the cat ears right takes practice!|
|scary cat chocolate hazelnut macarosn|
Thursday, October 9, 2014
|*THE* pumpkin soup I've been dying to eat. Guess I need to go back to Germany??|
- 1-2 small baking pumpkins*** (see notes)
- 1 large potato, cubed largely about 1x1 inch
- 1 large onion, large cubes as well
- 2 tbsp salted butter
- 1 liter water
- 4 cube vegetable broth bouillon
- 1/2 tsp pumpkin pie spice
- 5 twists of cracker pepper
- 1 tsp salt
- 1/2 cup heavy cream (optional)
- pumpkin seed oil****
- pumpkin seeds
- Cut off both ends of the pumpkin. Then slice pumpkins in half and scoop out the seeds. If it is too tough to cut, we microwaved each half in the microwave for approx. 3 minutes until the pumpkin was cooked. You will only need to do this if your pumpkin skin is inedible or too tough to cut.
- Take butter and melt in pan or stock pot. Place sliced potatoes and onion inside the pan. Place lid on pan and cook on medium heat for 15 minutes.
- In a separate pot, add the the liter of water with 4 vegetable broth bouillon cubes and bring to a boil.
- Add pumpkin to the potato and onion. Next, add the pumpkin pie spice, salt, and pepper. Stir together, then allow to cook for 5 minutes.
- The water should be boiling now. Once it is boiling, pour into the already cooking vegetable mixture.
- Cook on medium heat for 30 minutes, stirring occasionally.
- Purée your soup either in a normal blender or a handheld immersion blender.
- Stir in cream.
- Top with pumpkin seed oil (this really makes the dish). Garnish with pumpkin seeds.
The Germans tend to cook with Hokkaido pumpkins, which are readily available there. The nice thing about that pumpkin is you can eat the skin. Here, I hadn't found any Hokkaido pumpkins. I did find a golden nugget squash, which appeared very similar. It tasted about the same. Regular baking pumpkins should be fine too. Just remember, if it's a "pie pumpkin", it may be a little bit sweeter. I have not tried this recipe with canned pumpkin.
About our specific pumpkins used in this recipe: Each pumpkin uncooked was 1 pound. We used two golden nugget squash. The skin was very tough and we had to microwave the pumpkin halves in order to slice them.
|The Hokkaido pumpkin, AKA red kuri squash|
|the golden nugget squash, AKA Oriental pumpkin|
|the amazing Pumpkin Seed Oil!|
|Authentic German Pumpkin Soup Recipe|
|Oh SO delicious!!|
Linking up with these fabulous link parties: The Scoop!, Metamorphosis Monday's, Inspire Me Tuesday,Wow us Wednesdays! What's it Wednesdays, Centerpiece Wednesdays, Creative Ways, Treasure Hunt Thursday, Home Sweet Home , Feathered Nest Fridays, G'day Saturdays, Foodie Friday
Written at http://peoniesandorangeblossoms.blogspot.com
Monday, October 6, 2014
New additions to the table setting include these wonderful napkins that my Mom made! She got a new fancy sewing machine that allows her to do this fancy embroidery on it! I picked the fabric out when I was 600 miles away from home... I think I did a good job guessing which purple would go best with the plates and goblets!
|Look how great these napkins look!|