1st Time Homemade Bread

Well, last week was all about sweets and 24/7 Bday baking, and honestly I felt tired but happy everything turned out as expected.

The weather wasn’t great, sometimes crazy hot and after rainy, chilly and damp. What a nightmare, but we decided to do a early tour at St Ouens flea market. Every time I go there I want to buy everything, I’m such a vintage glasses, silverware and old cristal table set sucker ='(, but don’t get me wrong, this flea market is very special and expensive I might say.

I fell in love with a Cristal 1885 cake stand from Baccarat at 700 euros! =O God it was so beautiful and totally out of my price range. Well I came back empty handed but satisfied with a great lunch at the Paul Bert restaurant, where I had a delicious Lapin Chasseur <3. One day I will have the most beautiful cake stand ever (promise)

We came back home and I wanted to bake, but definitely not a cake, so surfing on Pinterest I saw a cute bread. Always scared about bread I was determined to do my own bread, So heck yes I went for it! Procedure was good, easy!

Taste: Just Yummmm

For the Bread you will need:
recipe from: Foodiva’s Kitchen

  • 2 teaspoons dry instant yeast
  • 1 tablespoon sugar
  • 10 cl warm milk
  • 500g all-purpose flour, plus extra for kneading and flouring
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 15 cl warm milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon  lemon juice
  • 50 g butter, melted and cooled
Glaze
1 egg yolk
2 tablespoons milk

Preparation:

Dissolve yeast and sugar in 10 cl warm milk, cover and leave in a warm place to rise 10 minutes.

In another bowl, sift the flour and salt together. Make a hole (volcano) in the middle and add beaten eggs into it, the remaining warm milk, olive oil, vinegar and yeast mixture.
Knead the dough with your hands  until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead until it becomes a soft and uniform dough.
Place in a greased bowl, cover with a warm towel and leave to rise in a warm place until doubled in volume.
Transfer the dough on a floured surface, divide dough into 2 equal parts. Divide each of these again into 4, so you have 8 pieces of dough.
Roll each piece of dough out into a roughly rectangular shape. Brush cooled, melted butter over each piece. Set aside remaining butter for later.
Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
Cut each roll into five pieces each. Preheat oven to 180C. Grease e a large baking tray and arrange the rolls around each other to form a circle, placing the cut sides down.
Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
Do the glaze, by beating the yolk with the milk with a fork and brush top of the bread with glaze. (You can sprinkle with sesame seeds or poppy seeds.)
Bake bread for 30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
Brush bread with melted butter as soon as it comes out of the oven, cover with a towel and leave to cool before eating.
Enjoy with nutella, peanut butter or else. Grab a cup of milk or tea and you have the perfect homemade bread for breakfast.
Hope you like it,
Love,
Sara

Fresh Mint and Black Pepper Macarons

Good Morning everyone!

Today is a very special day.. It’s the Hubs BDay ❤  and for some reason every year at his bday I’m travelling, but this time I really wanted to be here with him so, I managed myself to move my trip to Venezuela ! yeah

So, I’ve been like crazy baking, everything he wants for his Bday week. I did 2 cakes, profiteroles, lasagnas and more. I’m so tired but very happy to do it.

One of his request was mint macarons, so having a new mint plant I said: Why not! I really needed to lower the quantities cause I’m still on a diet!! =(
Finally I did 15 macarons. He waited the 24 h of maturation and then ran to the fridge.

The taste was perfect. Minty, spicy and chewy.

For the macaron you will need:
Makes 15 macarons

  • 40 g almond flour
  • 77 g powdered sugar /sucre glace
  • 48 g egg whites
  • 25 g sugar
  • 1 tsp vanilla extract
  • a pinch of green Colorant
  • 1g tsp salt

Preheat the oven to 150°and have ready a large  pastry bag, 8mm tip.

Prepare your sheet pans lined with parchment paper. You have to bake one tray at a time.
In  your food processor, process the almonds, then sift it with the powdered sugar until well mixed.
Take out the mixture and pass through the sieve, if there is some big bits, pass them back to the food processor and run the machine again. set aside.

In a stand mixer, or like me in bowl with my hand mixer, whisk the egg whites until stiff. After incorporate little by little the sugar. Mix in medium speed for 3 minutes or so.

Increase the speed to medium-high) and whip another for a few minutes, and then with the highest speed, beat 3 minutes more.

Turn the mixer off and add in any extracts/flavor/color and whip on the highest speed to evenly distribute the color/flavor).
I added the vanilla extract and some green colorant.

Now,you should have a  stiff, dry meringue. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.

Now incorporate dry ingredients little by little and fold them in with a rubber spatula. Use both a folding motion allows to deflate the meringue against the side of the bowl. The mixture will still have a quite lumpy and stiff texture, but with few strokes more you will see the right texture. Be careful to not Undermix or Overmix the batter.The right consistency is lava-like or when u lift the spatula the batter drops like a ribbon.

Pour the batter into a piping bag and start pipping your macarons on your parchment paper. The batter will continue to spread just a bit and then set.

After piping your macarons, hold the sheet pan and hit it hard 2 times against your counter. This will break any large air bubbles that might cause your macarons to crack.

Let the macarons dry for 30 minutes before baking, this will allow the macarons form its top crust.

Bake for 16 minutes, or until you can peel the parchment paper away from a macaron.

When macarons ready let them cool thoroughly on the pans, before peeling them off from the sheet.

For the fresh mint and black pepper ganache you will need:

  • 50g of heavy cream
  • 50g of white couverture or white chocolate
  • 4 gr of fresh mint leaves chopped (very thin)
  • 15g of almond flour
  • 3 g of black pepper

In a small saucepan bring the cream to a boil and then remove from the heat.

Add in the mint leaves and let infuse for 10 minutes. Add the black pepper and let set. Do not put a cover on the saucepan.

In the microwave, melt the white chocolate and incorporate in (3 times) to the mint pepper cream.

Stir well with a spatula. Add the almond flour and mix.

Place the cream in the fridge and let it chill until thick.

Fill a pastry bag with the fresh mint and black pepper ganache and pipe some into half of the shells, then sandwich them with their naked halves.

The Macarons will get better with age, so store them in the fridge for 24h! If you can resist of course.
Before consuming pull them out from the fridge a few hours before and enjoy!

This macarons are perfect for the tea time. They are refreshing and the same time the black pepper bring some spicy side. Love it ❤

Bon Appétit,

Love,

Sara

One Lovely Blog and Versatile Blogger Awards

Sometimes the words aren’t enough to thank all those loyal readers that take a minute of their busy life to visit, read and comment everytime we Food bloggers post something.

That’s my case, I try hard to answer every comment I receive, I do it so happy and honored, that it’s difficult to describe. That’s my way to say Thank you to all, and that I really appreciate the encouragement and kind words.

This time I’m glad to announce, I’ve been nominated for 3 awards by Lianne of Food Made with Love, Learn 2 [Use the] Kitchen and At 350 Degrees. Thank you ladies for your consideration and above all, for reading and liking my blog. I started this journey in order to share my passion for Baking and connect with others all around the world. It’s amazing to see it’s really happening and completely strangers stop by to say hi and manifest they enjoy our work.

I have to follow these rules in order to get the Versatile Blogger award and One Lovely Blog award:

1. Thank the blogger who nominated you
2. Include the links to their blogs
3. Include the award image in your post
4. Copy the award image to your site
5. Give seven random facts about yourself
6. Nominate 15 other bloggers for the award
7. When nominating other bloggers include the links to their sites
8. Let those bloggers know they’ve been nominated

Ok so here’s the 7 random things about me:

  • I’m addicted and huge fan of the 70’s and 80’s music, thanks to my aunt who worked at the radio and made me listen to the greatest musical hits while I was growing up. If you ask me about a new artist or trend song I just don’t know.
  • I’m very crafty. I learned how to sew, cook and graphic design all by myself. I needed to save money in order to stay in Paris so I just stopped buying things and started to do it myself instead.
  • I like creepy serial killers series like Criminal Minds. I’m just addicted to it!
  • I’m a huge fan of colored jackets (the electric blue one it’s my favorite)
  • I do NOT own an straight or and offset spatula for icing. I frost my cakes with an old knife and results are great.
  • I can live eating only fruits. Literally I’ll be relieve to not eat chicken, meat or fish. I don’t like the texture.
  • I was a salsa teacher for a very long time =D

Now the nominees for the awards are:

  1. Jessica of She Bakes Here very nice blog even though she’s super busy, but I really enjoy her stories and photos.
  2. Amy of SnazzyBiscuits my new super friend Amy owns a gorgeous blog full of sweet and great recipes. Follow her and she will sweetened your life =D
  3. Lulu of Lulu The Baker I love her blog, very neat and bright photos. She started in 2008 and it just gets better and better.
  4. Kim of Just Baked By Me Loves how she tells her story about cooking and baking having a picky eaters family. Plus she have great pictures
  5. Cath of Confessions of a Glutton Plenty of savory and sweet good recipes
  6. Cheff Lippe  He has an Olive Oil weakness like me! Recipes are just fantastic
  7. The team of Things We Make It’s impossible not to check their page. Recipes are great and PHOTOS are just perfect.
  8. Sally of My Custard Pie I will love to go and dinner with her in Dubai. Her blog is very inspirational and she knows a lot about wine. I just love her energy and enthusiasm.
  9. Christina of Sweet Pea’s Kitchen sweet tooth teacher with very nice and simple recipes. Her blog is refreshing!
  10. The Little Loaf and her bread addiction and beautiful Trips
  11. Snixy Kitchen beautiful blog, well written, all kind of meals and desserts and so neat photos ❤
  12. Pami and Jecca of Omnomalicious great team who will show you step by step photos of the recipe. Makes cooking so much easier.
  13. Alison of Love bake Chocolate I really agree with her! Chocolate is a MUST in life.
  14. Shira of In Pursuit of More a very nice blog about living with (just a little) less. I really admire her philosophy and desire of turning things into something positive. Great quotes
  15. Stephanie of A whisk A Spoon a really gifted amateur photographer ❤

So this is it friends,

Thank you again for the awards and I promise I’ll keep baking as much as I CAN!

Love,

Sara

Italian Biscotti

Hi I’m Sara and I’m doing Diet! =O Horror screammm!!
I’m so bad dieting, I have cravings all the time, there’s just something wrong in my head, as soon as I say the word diet, my body hurts and I need sugar. LOL
You know I’m all about pastry, so how the heck I’m supposed to do the diet? Well, with a lot of courage, water and sleeping I survived the 1st week! Yeahhh, so I needed to indulge myself and my hubs… Flavia, our Lebanese guest mentioned the other day, she loved Biscotti so, I said: Why Not! Biscotti it is!
Honestly, I never thought they where so EASY to make, takes a little time but when ready, these are just incredible.
Looking for the right recipe, I read some online articles about Gina DePalma and her Mosaic Biscotti, even saw a video and she is super funny so it was a “coup de foudre” and I went for her recipe with no hesitation.
I’m really glad I did cause they are so good.
Recipe by: Gina DePalma
Yield : Makes about 4 dozen biscotti
You will need:
  • 3 ½ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks, plus 1 egg white for glaze
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 8ounces semisweet or bittersweet chocolate, coarsely chopped
  • 2 cups of hazelnuts, coarsely chopped
  • 2 cups whole, unsalted pistachios, coarsely chopped
  • 1/2 cup of cranberries
  • 1/2 cup of walnuts

In a medium bowl, whisk together the flour, baking powder and salt and set aside.

Using an electric mixer fitted with the paddle attachment, beat together the eggs, egg yolks, and 2 cups sugar on medium speed until pale and thick, Beat in the vanilla extract,

In this moment you can separate your dough in 2 parts as I did. In one bowl I added hazelnuts and chocolate chips to the dough, and in another I mixed in the pistachios, cranberries, walnuts and almonds.

You can substitute the nuts as you desire, even add some white chocolate =P, incorporate the nuts until the dough is thoroughly mixed.

Preheat the oven to 165°C . Lightly grease two large baking sheets with parchment.

Using floured hands, divide the dough into 5 equal portions, to do the right size log (mines where way too big and difficult to cut)

On a lightly floured surface, shape each portion of the dough into a log about 1 ½ inches in diameter and 1 inches long.

Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart.

In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with the beaten egg white.

Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly around 25 minutes.

Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes.
Reduce the oven temperature to 135°C.

With a sharp, serrated knife, slice the biscotti slightly on the bias into wide slices. (Mi knife its just So Bad)

Lay the slices on the baking sheets in a single layer. Return them to the oven and cook for 25 minutes more, or until they are toasted, dry, and crisp.

Cool the biscotti completely on the sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.

Enjoy with coffee, tea or even milk.

If you try them please tell me what you think.

By the way, I put way too much chocolate so the cutting process wasn’t very smooth. Next time I’ll put less =(

Advice: If you have an offset serrated knife, you will be in heaven cutting the biscotti slices. Mine is a bad knife so the cuts aren’t too pretty.

My rustic biscotti were great in taste so see you next time ❤

Bon appétit,

Sara

Pink Ombre Mini Cakes with Summer Vanilla Buttercream

Yesterday I was sooo bored, in need of butter and color. Kind of sick again, (thank you rainny days) I just wanted to make something cheerful and not so complicated.

Immediately thought about a vanilla cake =D but pink… And the perfect plus was the vanilla frosting. Ok Au boulot!

When mixing the cake ingredients, the inspiration came to me! I remember seeing a Pink Ombre Swirl Cake from Glorious Treats and just fell in Love. So I decided to do mine, smaller and thiner.

Result: Total mini cake  L O V E ❤

I had so much fun doing it and preparing the right colors, that when it was done I just wanted to take ONE picture and go eat my cake =D I did it by the way lol.

Pink Ombre Vanilla Cake
Inspired by: Sweetapolita

Makes 2 6 thin layers minicakes
You will need:

  • 180 mLwhole milk at room temperature
  • 105 grams egg whites at room temperature
  • 1 whole egg, at room temperature
  • 7 mL vanilla extract
  • 2.5 mL almond extract
  • 230 grams all purposed flour (sifted)
  • 220 grams of  sugar
  • 10 grams of baking powder
  • a pinch of salt
  • 100grams of unsalted butter, at room temperature
  • 45 grams vegetable oil

Preheat oven to 180°C. Grease and flour 3  round baking pans, If you dont have don’t worry, you can bake one at a time like I did :p

In a medium bowl combine the egg whites, whole egg, half of the milk, vanilla and the almond extract. Set aside. Mix it well so all gets together

In the bowl of an electric mixer combine the dry ingredients together on low-speed. Add the butter and the oil, blend on low-speed for about 30 seconds, then add remaining half of milk, and mix.
Increase to medium speed and mix for 2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 parts; beat a little after each addition to make sure everything is well combined.

Grab 3 bowls to color the batter. Divide the mixture in 3 equal parts and add a few drops of pink food colorant (gel is better), I did it with powder colorant and was a little more difficult to find the right color, the powder sometimes clut and theres, color dots =S

Color one part pale, other more pink, and another one more intense, so the color won’t go away during baking process.

Pour the batter  into each prepared pan. Remember to bake one color layer at a time.

7. Bake cake for 20 minutes or until a toothpick comes clean when inserted into the center. Do not over-bake.

Let cool on a wire racks before unmold.

Store at room temperature and start preparing the frosting.

Great Vanilla Frosting
Makes enough to fill, frost and decorate the 2 mini cakes

  • 250 grams of unsalted butter, softened.
  • 350 grams of icing sugar
  • 30 mL milk
  • 12 mL of vanilla extract
  • a pinch of salt
  • yellow colour (gel)
  •  sprinkles for decorating

In the bowl of an electric mixer  whip butter on medium speed until it becomes pale and creamy.

Add in the icing sugar, vanilla and milk and mix on low-speed for 1 minute, then on medium speed until frosting gets very light and creamy.

Add a drop of yellow gel color and mix again, adding one drop at a time until reach desired color.

With a round cookie cutter, cut off 4 cake rounds of each color. this will make the ombre effect.

Pile your 6 layers mini cakes and frost between each layer with a thin coat of yellow frosting.

Frost also the sides and top and let it cool in the fridge for 20 minutes, before adding the second frosting layer, so your cake will be perfect, smooth and crumb free.

Coat with the second frosting layer. Let it cool in the fridge again. Add the pipping decorations and sprinkles =D

This is a really simple cake, very light and creamy at taste.

Funny fact: The mini cakes are the size of a Mug ❤

Hope you like it,

Bon appétit,

Sara