Link Post Thu, Feb. 14, 2013 6 notes

Tryst Cakes & Confections

analogiswarmer:

So I have decided to start my own business and this week I have finally put together a facebook website for it. So take a look, and like it if you want. I could use the support. Also, if you are in the lower mainland and are looking for a dessert menu, specialty/sculpted cake, wedding cake and/or sweet table give me a shout and we can work it out within your budget. 

Love you guys!




Photo Post Sat, Aug. 04, 2012 1,687 notes

mochidesu:

Milk Tea with Tapioca Pearl Ice Pops Recipe
You will need freezer pop molds for this recipe. If yours don’t come with sticks that attach securely, buy wooden sticks.
Ingredients:

For the tapioca pearls:
3 1/2 cups water
1/2 cup black tapioca pearls
2 ounces Chinese brown sugar, broken into coarse 2-inch pieces
For the milk tea base:
1 3/4 cups water
6 Chinese black tea bags
1 cup sweetened condensed milk (about 10 ounces)

Instructions:

For the tapioca pearls:
1. Bring 3 cups of the water to a boil in a small saucepan with a tightfitting lid over medium-high heat. Add the tapioca pearls, stir, and return to a boil. Reduce the heat to medium low and continue to rapidly simmer until the pearls are swelled and soft all the way through, about 20 minutes.
2. Remove the pan from the heat, cover, and let sit for 15 minutes. Strain the pearls in a colander, rinse with cold water until cooled, and drain thoroughly. Transfer the pearls to a small heatproof bowl.
3. Place the remaining 1/2 cup water in a small, clean saucepan over high heat and bring to a boil. Add the brown sugar, reduce the heat to medium low, and stir until the sugar has dissolved. Pour the sugar syrup over the reserved tapioca pearls, stir to combine, and let sit until the mixture cools to room temperature, about 15 minutes.

For the milk tea base:
1. Bring the water to a boil over medium-high heat in a small saucepan with a tightfitting lid. Add the tea bags, stir to combine, and return to a boil. Reduce the heat to medium low and simmer for 5 minutes. 
2. Remove the pan from the heat, cover, and let sit for 10 minutes. Remove the tea bags,pressing the extra liquid from the bags back into the pan, and discard the tea bags. Add the condensed milk and whisk until evenly combined. 
To assemble the ice pops:

1. Using a slotted spoon, remove 1/3 cup of the pearls from the syrup and divide them among the pop molds. Fill the molds halfway with the milk tea base. Freeze until the pops are almost solid, about 2 hours. Meanwhile, set the remaining pearls aside in the syrup at room temperature. Place the remaining milk tea base in the refrigerator.
2. After 2 hours, drain the remaining tapioca pearls and divide them among the molds. Top with the remaining milk tea base. Insert the sticks and freeze until solid, at least 6 hours.

mochidesu:

Milk Tea with Tapioca Pearl Ice Pops Recipe

You will need freezer pop molds for this recipe. If yours don’t come with sticks that attach securely, buy wooden sticks.

Ingredients:

For the tapioca pearls:

  • 3 1/2 cups water
  • 1/2 cup black tapioca pearls
  • 2 ounces Chinese brown sugar, broken into coarse 2-inch pieces

For the milk tea base:

  • 1 3/4 cups water
  • Chinese black tea bags
  • 1 cup sweetened condensed milk (about 10 ounces)

Instructions:


For the tapioca pearls:

1. Bring 3 cups of the water to a boil in a small saucepan with a tightfitting lid over medium-high heat. Add the tapioca pearls, stir, and return to a boil. Reduce the heat to medium low and continue to rapidly simmer until the pearls are swelled and soft all the way through, about 20 minutes.
2. Remove the pan from the heat, cover, and let sit for 15 minutes. Strain the pearls in a colander, rinse with cold water until cooled, and drain thoroughly. Transfer the pearls to a small heatproof bowl.
3. Place the remaining 1/2 cup water in a small, clean saucepan over high heat and bring to a boil. Add the brown sugar, reduce the heat to medium low, and stir until the sugar has dissolved. Pour the sugar syrup over the reserved tapioca pearls, stir to combine, and let sit until the mixture cools to room temperature, about 15 minutes.

For the milk tea base:

1. Bring the water to a boil over medium-high heat in a small saucepan with a tightfitting lid. Add the tea bags, stir to combine, and return to a boil. Reduce the heat to medium low and simmer for 5 minutes.
2. Remove the pan from the heat, cover, and let sit for 10 minutes. Remove the tea bags,pressing the extra liquid from the bags back into the pan, and discard the tea bags. Add the condensed milk and whisk until evenly combined. 

To assemble the ice pops:

1. Using a slotted spoon, remove 1/3 cup of the pearls from the syrup and divide them among the pop molds. Fill the molds halfway with the milk tea base. Freeze until the pops are almost solid, about 2 hours. Meanwhile, set the remaining pearls aside in the syrup at room temperature. Place the remaining milk tea base in the refrigerator.
2. After 2 hours, drain the remaining tapioca pearls and divide them among the molds. Top with the remaining milk tea base. Insert the sticks and freeze until solid, at least 6 hours.

(via scatteredwords)




Photo Post Sun, Jul. 22, 2012 7 notes

Sausage Stuffing Baked Onions: recipe here
[I cannot wait to try these!]

Sausage Stuffing Baked Onions: recipe here

[I cannot wait to try these!]




Photo Post Sun, Jul. 22, 2012 13 notes

Lemony Roasted Potato Salad: recipe here

Lemony Roasted Potato Salad: recipe here




Photo Post Sun, Jul. 22, 2012 16 notes

analogiswarmer:

nowimacook:

                 Petits cakes au chocolat et à la fleur de sel (Pierre Hermé)
Alors ça, c’est juste une tuerie pour les accros du chocolat et pour les grands GRANDS gourmands. Ces petits cakes sont incroyablement légers (en poids hein, pas en calories bien évidemment ;)), chocolatés à souhait et terriblement moelleux grâce au sirop qui l’imbibe. Les cakes ont tendance à être un peu trop sec à mon goût mais alors là, PAS DU TOUT!!! La fleur de sel apporte un plus vraiment intéressant. Je suis sous le charme de la recette de ce grand chef. Ça va devenir un classique à la maison :)
Pour 10 petits cakes:
Préparation: 15 minutes - Cuisson: 35-40 minutes
160g de chocolat noir (70% minimum)
150g de sucre
180g de beurre pommade
160g de farine
4 œufs
40g de cacao en poudre non sucré
1 sachet de levure chimique
1 cuillère à café de fleur de sel
Préchauffer le four à 180°c. Râper le chocolat et le mélanger à la fleur de sel. Dans un grand bol, mélanger ensemble la farine, la levure, le sucre et le cacao. Dans le bol du robot, lisser le beurre, verser le mélange de farine/levure/sucre et cacao. Incorporer les œufs un à un et bien battre le tout. Terminer en ajoutant le chocolat râpé puis mélanger de nouveau.
Verser la préparation dans des moules à muffins et enfourner pendant 35 à 40 minutes.
Pendant la cuisson, préparer le sirop.
► Pour le sirop:
Préparation: 2 minutes - Cuisson: 5 minutes
40g de sucre
120g d’eau
Porter l’eau et le sucre à ébullition jusqu’à ce que le sucre ait fondu. Dès la sortie du four, badigeonner les cakes avec la moitié du sirop et laisser refroidir 10 minutes avant de badigeonner une seconde fois.
Pour encore un peu plus de gourmandise, on peut rajouter 100g de pépites de chocolat !!!
      

Post in English:
Small cakes with chocolate and fleur de sel (Pierre Hermé)So that’s just a killer for chocoholics and for large LARGE greedy. These little cakes are incredibly light (in weight eh, not in calories of course;)), chocolatey and incredibly soft desire through which the syrup soaks. The cakes tend to be a little too dry for my taste but then there, NOT AT ALL! Sea salt brings a really interesting. I‘m in love with the recipe of this great leader. It will become a classic at home :)For 10 small cakes:Preparation time: 15 minutes - Cooking time: 35-40 minutes     160g dark chocolate (70% minimum)     150g sugar     180g softened butter     160g flour     4 eggs     40g unsweetened cocoa powder     1 teaspoon baking powder     1 teaspoon sea saltPreheat oven to 180 ° c. Grate the chocolate and mix with sea salt. In a large bowl, stir together flour, baking powder, sugar and cocoa. In mixer bowl, smooth the butter, pour flour / yeast / sugar and cocoa. Add eggs one by one and beat well everything. Finish with grated chocolate and mix again.Pour into muffin tins and bake for 35 to 40 minutes.During baking, prepare syrup.► For the syrup:Preparation time: 2 minutes - Cooking time: 5 minutes     40g sugar     120g waterBring water and sugar to a boil until sugar is melted. Remove from the oven, brush the cakes with half the syrup and let cool 10 minutes before brushing again.For a little more than greed, one can add 100g of chocolate chips!

analogiswarmer:

nowimacook:

                 Petits cakes au chocolat et à la fleur de sel (Pierre Hermé)

Alors ça, c’est juste une tuerie pour les accros du chocolat et pour les grands GRANDS gourmands. Ces petits cakes sont incroyablement légers (en poids hein, pas en calories bien évidemment ;)), chocolatés à souhait et terriblement moelleux grâce au sirop qui l’imbibe. Les cakes ont tendance à être un peu trop sec à mon goût mais alors là, PAS DU TOUT!!! La fleur de sel apporte un plus vraiment intéressant. Je suis sous le charme de la recette de ce grand chef. Ça va devenir un classique à la maison :)

Pour 10 petits cakes:

Préparation: 15 minutes - Cuisson: 35-40 minutes

  • 160g de chocolat noir (70% minimum)
  • 150g de sucre
  • 180g de beurre pommade
  • 160g de farine
  • 4 œufs
  • 40g de cacao en poudre non sucré
  • 1 sachet de levure chimique
  • 1 cuillère à café de fleur de sel

Préchauffer le four à 180°c. Râper le chocolat et le mélanger à la fleur de sel. Dans un grand bol, mélanger ensemble la farine, la levure, le sucre et le cacao. Dans le bol du robot, lisser le beurre, verser le mélange de farine/levure/sucre et cacao. Incorporer les œufs un à un et bien battre le tout. Terminer en ajoutant le chocolat râpé puis mélanger de nouveau.

Verser la préparation dans des moules à muffins et enfourner pendant 35 à 40 minutes.

Pendant la cuisson, préparer le sirop.

► Pour le sirop:

Préparation: 2 minutes - Cuisson: 5 minutes

  • 40g de sucre
  • 120g d’eau

Porter l’eau et le sucre à ébullition jusqu’à ce que le sucre ait fondu. Dès la sortie du four, badigeonner les cakes avec la moitié du sirop et laisser refroidir 10 minutes avant de badigeonner une seconde fois.

Pour encore un peu plus de gourmandise, on peut rajouter 100g de pépites de chocolat !!!

     

Post in English:

Small cakes with chocolate and fleur de sel (Pierre Hermé)

So that’s just a killer for chocoholics and for large LARGE greedy. These little cakes are incredibly light (in weight eh, not in calories of course;)), chocolatey and incredibly soft desire through which the syrup soaks. The cakes tend to be a little too dry for my taste but then there, NOT AT ALL! Sea salt brings a really interesting. I‘m in love with the recipe of this great leader. It will become a classic at home :)

For 10 small cakes:

Preparation time: 15 minutes - Cooking time: 35-40 minutes

     160g dark chocolate (70% minimum)
     150g sugar
     180g softened butter
     160g flour
     4 eggs
     40g unsweetened cocoa powder
     1 teaspoon baking powder
     1 teaspoon sea salt

Preheat oven to 180 ° c. Grate the chocolate and mix with sea salt. In a large bowl, stir together flour, baking powder, sugar and cocoa. In mixer bowl, smooth the butter, pour flour / yeast / sugar and cocoa. Add eggs one by one and beat well everything. Finish with grated chocolate and mix again.

Pour into muffin tins and bake for 35 to 40 minutes.

During baking, prepare syrup.

For the syrup:

Preparation time: 2 minutes - Cooking time: 5 minutes

     40g sugar
     120g water

Bring water and sugar to a boil until sugar is melted. Remove from the oven, brush the cakes with half the syrup and let cool 10 minutes before brushing again.

For a little more than greed, one can add 100g of chocolate chips!





Photo Post Sat, Jul. 21, 2012 19 notes

Summer Treat - Watermelon Rosemary Lemonade Popsicles: recipe here

Summer Treat - Watermelon Rosemary Lemonade Popsicles: recipe here




Photo Post Fri, Jul. 20, 2012 23,554 notes

Summer Treat - Cookie Dough Popsicles: recipe here
[note: Made these in my Zoku and they turned out perfectly]

Summer Treat - Cookie Dough Popsicles: recipe here


[note: Made these in my Zoku and they turned out perfectly]




Photo Post Fri, Jul. 20, 2012 19 notes

Salted Caramel & Walnut Brownies: recipe here

Salted Caramel & Walnut Brownies: recipe here





Photo Post Fri, Jul. 20, 2012 6 notes

Chocolate & Coffee Milkshake: recipe here

Chocolate & Coffee Milkshake: recipe here




Photo Post Fri, Jul. 20, 2012 16 notes

Watermelon & Rosemary Lemonade with Muddled Blackberries: recipe here

Watermelon & Rosemary Lemonade with Muddled Blackberries: recipe here




Photo Post Fri, Jul. 20, 2012 7 notes

Apple, Lettuce & Cheddar Wraps: recipe here

Apple, Lettuce & Cheddar Wraps: recipe here




Photo Post Fri, Jul. 20, 2012 13 notes

Roasted Mushroom Ravioli w/Thyme and Garlic Scrapes: recipe here

Roasted Mushroom Ravioli w/Thyme and Garlic Scrapes: recipe here




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