Posts Tagged ‘ coffee ’

Yogurt Panna Cotta For Gine

cp1

Today, I’m going to start a new series of posts. As you can notice that bloggers like to give awards, giveaway, test package etc…and I am no different by wanting to do the same.

Then I thought  instead of doing that, why don’t I make small questionnaires for some of my bloggers friends to answer, try to re-create one of their favorite desserts and and do posts base on that?

And I did .

The first blogger who was very kind to help me is, the lovely Gine of Dolcifelici  from Germany.

cp2

What are your favorite kitchen gadgets?– My coffee machine, does that count for a kitchen gadget :P? Besides I love my small cupcake-wrappers, a small cake-spring form, my mixer, my spoons, … oh well, I love all my kitchen tools:P!
 

What are your favorite drinks? – Coffee (could you guess this? :P)!! Italian one, very strong without sugar (I’m a very tough girl ^^). Rum coke for going out, fresh orange juice in the morning!
 

What are your favorite desserts?– My favorite, favorite, favorite one is a Neapolitan pastry, called sfogliatelle. It’s more of a breakfast than a dessert. I also love all kind of panna cotta and Sicilian cannoli! Besides I’m a huge fan of all South Italian desserts!

** I’d make for you Sfogliatelle, but the weather is too hot 😉
 

What are your favorite  herb/spices? – For desserts: vanilla! I’m quite basic with that :-).
 

What are your favorite fruits? – Raspberries, rhubarb, strawberries! Reminds me of when I was a child :-)!

cp3

For Gine, I made  yogurt panna cotta with coffee jelly, caramel sauce and whipped cream.

Gine also has her own delicious recipe of panna cotta, here.

Advertisements

Mocha Peanut Butter & Chocolate Chips Muffins

mpbccm1

What a strange weather,  just a couple days ago it was warm with a lot of sun shines, but now… ice rain???  I was ready  to go to the park with my picnic basket full of sweet treats, to bad I had to packed it all out. Still, I was lucky because I had the “all weathers good old muffins”. You can adjust them through all kind of situations.

So moving from my basket, to a plate with chantilly cream and chocolate napoleon, then for a while the weather doesn’t seem to matter 🙂

kitcmuff

Ingredients

  • 2 cups Flour
  • ¼ cup  Brown Sugar
  • ½ cup Sugar
  • 2 teaspoons Baking powder
  • ½ teaspoon Salt
  • 1 Egg; beaten
  • ½ cup Milk
  • ¼ cup Water
  • 2 tablespoon instant coffee
  • ⅓ cup Cooking oil 
  • 3 tablespoons chocolate chips
  • 3 tablespoons peanut butter chips

 Directions

Preheat oven to 190′ C . In a large mixing bowl stir together the flour, sugar, brown sugar, baking powder, and salt. Make a well in the center. In another bowl dissolve coffee in warm water, combine  it with egg, milk, and oil. Add egg mixture all at once to flour mixture. Add peanut butter and chocolate chips, stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes.

Matcha / Green-tea Tiramisu

 

mt3

This tiramisu was made with my last save of matcha powder, as I poured it out to the mascarpone mix, my heart started to ache… why?  Why did I just bought two sachets of this powder? Why not ten? …. but anyhow  nothing lasts forever… I might have to wait a long time  to taste  matcha sweets again. I could not even find Japanese green tea here, let alone  the powder….hiks…hiks.

mt1

Ingredients

  • 250gr mascarpone cheese
  • 2 eggs (separated)
  • 1 package savoiardi
  • 2 tablespoons sugar
  • 2 espresso cups of  italian coffee (cooled)
  • 3 tablespoons matcha powder
  • 1 tea bag of japanese green tea
  • cocoa powder (unsweetened)

 

Directions

Poor espresso into shallow flat bowl and let it cool down.

Separate egg yolks and whites.
In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.

In a second mixing bowl, beat eggs whites and whip until stiff and fluffy, stir in the matcha powder and the tea leaves from the tea bag.

Gently fold beaten and mix mascarpone cream with egg whites just  to blend.

Dip each savoiardo in the bowl with espresso. To get the right amount of espresso on the savoiardi, pull it out before they become too soft.

Arrange a layer of dipped savoiardi across the bottom of the pan. Then spoon a layer of egg/mascarpone cream across the layer of savoiardi. Use about 1/2 of the mascarpone mix.

Dip another layer of savoiardi and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.

Dust  top with the cocoa powder

Refrigerate for at least 5 hours before serving.

mt2

Avocado Mousse with Coconut Milk Agar-Agar

avomo1

I just adore avocado… sweet or savory,  from spicy guacamole to sweet dessert mousse,  just anything avocado  then I’m in.

This picture is my entry to the (OPEN) Food Photography Challenge # 10 “DARK BACKGROUND”,  I’m not the biggest fan of dark (monochrome) background for food photography, because… it doesn’t match my web page layout…hehe… no just kidding… Playing with natural light it’s more my thing, less exhibitionist more to the casual side,  but also I  sometimes like to do what I normally don’t do…  get my point?…probably not… 😛

Ok, anyway enough with my rambling, let’s move on to the recipe,

Avocado mousse recipe was taken from here, except I omit  the lemon juice.

Coconut Milk Agar-Agar

Ingredients

  • 2 cups water
  • 1/3 cup caster sugar
  • 2 teaspoons agar-agar powder
  • 2/3 cup coconut milk
  • 1/4 teaspoon salt
  • Coffee powder for garnish

Directions

  1. Place the water and sugar in a small pan
  2. Sprinkle over the agar-agar powder.
  3. Bring the mixture to the boil
  4. Remove the pan from the heat and add the coconut milk and salt
  5. Pour the mixture into a pan to set.
  6. Chill for at least 1 hour.
  7. Add the mousse on top and sprinkle with coffee powder.

avomo2

Pistachio Macaron with Chocolate Coffee Ganache

I can quite explain, how I get this “high” from baking macarons. Normally, when I bake something and it turned out just like what I wanted it to be, I got of course some satisfaction feelings, but with macaron is different. I think because  the high suspense around the whole process, that I had to wait until the last minute to be sure that it has succeed.

When I whiped  egg whites I had only a  vaque idea how the peak should be…when folding the batter  It’s also a matter of feeling to to know when to stop moving you spatula, not to mention you have to know your oven really really well too, that you have to have your own oven temperature special for baking macarons…argh so many aspects to consider. Despite all of that, I just can’t help it, if I have some leftover egg whites, all I can think of is baking some macarons 😉

This time is pistachio macaron, recipe from the Queen of Macaron, after a couple experiments,  I  think her recipe is the best choice for homemade macaron.

I just added 2 teaspoon of instant coffee to the ganache.

Coffee Macarons with Dark Chocolate Ganache

What’s for breakfast today? Macarooooooon…. qiqiiiq, I’m SAHM with a baby and a pre-schooler (on holidays) I need the sugar boost every morning 😉 , actually I wanted to make this, but my dh forgot to buy pistachio last night (although I specifically asked him to please bring some pistachio home, after work 😦  )

So I made a turn to this, trying to expand my “macaron making skill”… daring another recipe… I think once you succeed, you’ll be coming back for more.

I made sure that the white eggs “aged” well, leaved them over night AND zapped them in the microwave for 10 secs, I don’t have oven thermometer, but I try to touch the door of my gas oven just to make sure if its warm enough. I also  literally watch my macarons from the beginning I baked them in (like a child looking behind the candy shop window), making sure that they showed their “legs” in 5 minutes ( I red somewhere, that if they don’t, you can stop baking because it means that your macarons are doomed)

I’m happy with the legs, but not so much with the dof  (un-smooth) top shell’s surfaces.

The process of learning still going on…

Tiramisu

My favorite cake of all time 😉 , un-modified, simple but real TIRAMISU, the Italian way. A good kick-up to start the day …yeah, I ate it for breakfast.

Ingredients

  • 250gr mascarpone cheese
  • 2 eggs (separated)
  • 1 package savoiardi
  • 2 tablespoons sugar
  • 2 espresso cups of  italian coffee (cooled)
  • cocoa powder (unsweetened)

 

Directions

Poor espresso into shallow flat bowl and let it cool down.

Separate egg yolks and whites.
In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.

In a second mixing bowl, beat eggs whites and whip until stiff and fluffy

Gently fold beaten and mix mascarpone cream with egg whites just  to blend.

Dip each savoiardo in the bowl with espresso. To get the right amount of espresso on the savoiardi, pull it out before they become too soft.

Arrange a layer of dipped savoiardi across the bottom of the pan. Then spoon a layer of egg/mascarpone cream across the layer of savoiardi. Use about 1/2 of the mascarpone mix.

Dip another layer of savoiardi and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.

Dust  top with the cocoa powder

Refrigerate for at least 5 hours before serving.

 

This is non-foodie related, but just to let you know that she is my favorite sweet, my “cookie” :), asleep while I was making the tiramisu.