Yoop! Here I am today with a brand new and very yummy recipe! I hope everybody had a happy national day in France and that everyone had a lovely weekend!!!! I was thinking the other day (yes! it happens sometimes :p!!!) and I realised it’s been ages since I last wrote a cookery post on the blog (the 14th of July cupcakes excluded of course!!!), so I thought it was more than ever time to do so! I mean… Summer is here and most of us like cooking and making delicious little things for these very hot summery days so…
Today’s recipe is extracted from the last MY LITTLE WORLD magazine and is entitled Financiers & red fruits skewers! This title and the photo below are greatly enough to make my mouth water :p!!!
Enough babbling! Here’s the recipe!
Ingredients (for 12 skewers)
100g of egg white
100g of icing sugar
40g of ground almonds
40g of flour
50g of butter
12 raspberries
12 strawberries
48 blueberries
Directions
Preheat the oven to 220°C.
Make the butter melt.
Mix the icing sugar, the flour and the ground almonds in a bowl. Then, add the cooled butter and the egg whites.
Mix it all well!
Pour the dough in muffin pastry tins and put them in the oven for about 10 minutes. The financiers must be quite brown!
Let it cool.
Make the skewers the way you want or getting inspiration from the picture above ;)!!
Now, put your aprons on and let’s bake these SO very yummy summer skewers :)!!!!
With this, my budding pastry chef, and apart from enjoying & savouring these financiers,
Keep holding on to what you love & enjoy the ride of life 😉
A little yummy recipe for today?! What do you say my lovely ones? I personally say YES YES YES!!!
Thus today’s recipe is THE HIT of the Greenmarket in New York!! Have you already guessed? Well… I’m obviously talking about the little “peanut butter & vanilla marshmallow cookie sandwiches” !
THAT’s a long name for such a little treat ^^ ! Oh well, it doesn’t matter, does it?! The most important now is THE recipe… so have a look below 😉 and enjoy those yummy little treats 🙂 !!!
This post is (as you can read it in the title) dedicated to one of my best friends, who is turning 17 today!
And so as to wish her a very veRY VERY happy birthday, I decided to share with you 2 recipes; the first one is a birthday cake recipe and the second one is a cupcakes’ recipe (because… what would be a birthday without very delicious cupcakes to celebrate it?! Huh?)
These recipes come from the BBC – GOOD FOOD Website (I’m sorry Nadia, but I’m in England and over here, the best recipes are mostly on this website! Well, obviously!!! IT IS A BBC WEBSITE! What better reference than the BBC even when it comes to cookery?!)
Well. Enough blabla for today! I would have loved to celebrate her birthday with her and cook these very yummy cakes together but about 400 kilometers away, it may be… COMPLICATED :s !
Easy vanilla cake and syrup mix (see recipe below)
100g white chocolate (I used Milkybar)
Basic vanilla buttercream mix (see Easy vanilla cake recipe below)
12 giant chocolate buttons , 6 cut in half
treat-size pack chocolate buttons
2 chocolate sticks (I used Matchmakers)
hundreds and thousands
multicolored candles
red (or whatever colour you like) writing icing tubes (I used Asda)
multicolored candles
Recipe
Bake the Easy vanilla cake in a greased, lined deep 20cm cake tin as in the basic recipe; drench with syrup and leave to cool. Leave the oven on.
Break the white chocolate into cubes into a microwaveable bowl, and heat on High for 1 min (or melt over a pan of simmering water). Stir, then leave any remaining lumps to melt in the warm liquid chocolate. Once just-warm, beat the chocolate into the buttercream.
Start the butterflies. Put the whole giant buttons on a flat baking tray on non-stick baking paper, then put into the oven for 20-30 secs or until the chocolate looks shiny. Take out, scatter with hundreds and thousands, then leave to set completely before cutting in half with a large non-serrated knife. For the ladybirds, pipe dots of icing all over the already cut giant button halves, then leave aside to dry.
Spread the buttercream over the cake, then start to arrange the butterflies. Cut each Matchmaker into 3 – these will make the bodies. Press onto the cake, then stick four giant button halves around each body to make ‘wings’. For the ladybirds, place two spotty button halves together, then use a small button for the head. Scatter more hundreds and thousands all over the cake, then poke in the candles.
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.
Here it is now!!! I hope my lovely friend will enjoy making them and will enjoy them as well 😉
Once again, I wish her A SWEET 17th BIRTHDAY and send her lots of love from England xxxxxxxxxxx ❤
As far as you’re concerned, my dear readers, I’m sure you’ll take an extreme pleasure to bake a little bit, even if it’s not for a birthday, the ‘baking times’ are ALWAYS very nice times, not to say the best ones ;p (whether it’s while you’re making the cakes or then when you’re done and enjoying your mets (= dish) as we say in French ;)!)
Take care my lovely ones &…
Keep holding on to what you love and enjoy the ride of life 😉
xoxo
P.S.: Nadia, notice the cup of tea with the cupcake on the picture! (just to tell you that you’d better have one when you taste these very yummy yummy little things 😀 :p xxx!)
