0 ISABELLE'S ARTISANAL OREOS - ORÉOS MAISON D'ISABELLE

A fellow who does things that count, doesn't usually stop to count them.
- Albert Einstein

A bit of fragrance always clings to the hand that gives roses.

- Chinese Proverb

The blogosphere is brimming with heartwarming suprises and extraordinary individuals. Since I have started Rosa's Yummy Yums in 2005 it has never ceased to amaze me and blow my mind. This ever-growing community of culinary geeks and fanatics who share the same passion for cooking and baking is like a second family to me.

Throughout the years, I have met a load of fascinating people and made some very good friends among my fellow bloggers, some of which I have been lucky enough to meet physically and others I still dream of having a cup of coffee with in the future.

Of course, I am not exactly so naive as to believe that everything is shiny, pink and perfect in this virtual world. As a matter of fact, it is without a doubt no different from reality. Concurrence is big there too, so you'll sometimes come across a lot of rip-offs as well as mean and jealous trolls with a complex of inferiority and be the favorite target of anonymous psychos who get thrills out of insulting and harassing you.

Nonetheless, even if there were days when I felt discouraged, disgusted and depressed because a sad and ugly mofo with a twisted mind decided to vent his/her spleen on me in order to relieve himself/herself of his/her frustration, anger, hate and low self-esteem by bringing me down and making me feel bad, I have not let this adversity destroy me. What kept me going was the awareness that there is also a lot of kindness and generosity out there to outbalance the negativity.

Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.
- Leo Buscaglia

One man practicing kindness in the wilderness is worth all the temples this world pulls.
- Jack Kerouac

For example, last week, when I was feeling rather low-spirited and wrote about my life story, I received many supportive and attentionate comments as well as personal messages which showed me that I was not alone, gave me hope, encouraged me to follow my path and brought back a smile on my face. This display of attention touched me deeply and I wish to thank my readers and colleague foodies for their sympathy, solicitude and friendship. You rule!

Lately, I have also been blessed to win a few giveaways and to be offered a bunch of wonderful cookbooks. Speaking of which, a few months ago Isabelle Lambert of the popular "Les gourmandises d'Isa" sent me an exemplary of her first publication. How nice and thoughtful of her. I was extremely thrilled that she had thought of me...

I have known this young woman for quite long now - we started blogging and joined The Daring Bakers practically at the same time - and have followed every step of her journey as a gourmande, so it is a enormous honor for me to present her work on my site.

Isabelle was born in France and has been living in Québec (Canada) for about a decade. She hails from a family of professional bakers/pâtissiers, butchers/pork butchers and caterers, and grew up being surrounded by cuisine enthusiasts who produced their own fare, hence it is no wonder that she cultivates a strong interest for the arts of the table.

This bubbly and dynamic lady decided to start a blog to stock all her recipes and constantly have them to hand, but after a while, comments came in and she began to realize that what she created impacted on others. As a result, she began to take this activity more seriously and put together posts with more detailed explanations and better pictures. Over the years, she gained many followers and ranks among the most influential French-speaking bloggers on the internet.

In her book, Isabelle shares 150 of her favorite recipes inspired by her love for Québecois and North American chefs. It is chock-a-block full a ideas for delectable savory dishes such as quiches, Flemish beef stew, caramel pork, rillettes de Mans, monkfish blanquette, chicken tajine with dried apricots, lobster rolls as well as  abunding with marvelous sweet treats (2/3 of the book is dedicated to desserts) such as piña colada muffins, maple syrup bars, creamy orange tart, bacon toffee, coffe éclairs, churros, salty caramel spread and many more.

Provided that you can read and understand the language of Molière (no translation exists), "Les Gourmandises d'Isa" is a lovely compendium of family-style, easy-to-achieve and tasty specialitise which will satisfy your appetite for fullfilling and comforting grub.

After a lot of hard-thinking and endless flipping through the pages of this softcover (taking decisions isn't my strong point), I finally decided that I was going to share with you Isabelle's own version of the famous Oreos.

I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.
- James Beard

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
- Julia Child

I occasionally buy the original cookies when I come across a packet in my supermarket and moderatly appreciate that confection, yet I can't say that I entirely understand the fad about them nor that I can really say I find them as irresistible as everybody does. Originally, I was attracted to them because I have an open mind, thus I like trying new things and because they are a symbol of a country - USA- I dream of visiting and which's gastronomy I adore. However, I prefer not to consume junk on a regular basis (only rarely and there are still things I categorically refuse to touch) as I try to ban as much industrial "food" as possible from my diet. As a result, Oreos have only graced the shelves of my cupboard twice and I am seriously considering ending my relationship (if there was ever one, though) with them right now considering that they can easily be replicated at home.

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
- Alfred E. Newman

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?
- Annita Manning

Homemade Oreos are by far my drug of choice. Not only are they made with 100% natural ingredients, but they have a finer taste too. It is impossible to compare them with those produced by Nabisco, a division of Kraft Foods and another big corporation whose interest is not your health, but rather to create monopoly control over the food system.

Unlike the palm oil-loaded, additive-ladden, nutrient-poor and fashionable wafers, Isabelle's Oreos (which I have slighty altered - salt added to the filling and I substituted the margarine with butter) don't have a cardboardy/dusty flavor or fail to deliver oomph. Those "Artisanal Oreos" are not overly sweet and offer an intense aroma of cocoa, vanilla and butter. Once you've bitten into one, you'll get hooked and will forget your addiction for the manufactured stuff. It is definitely worthwhile investing efforts into the baking of those babies as store-bought biscuits cannot compare to these!

~ Artisanal Oreos ~
Recipe adapted from Isabelle's book, "Les Gourmandises d'Isa".

Makes about 20 Oreos.

Ingredients for "Cookies":
80g (5 Tbs + 1 Tsp) Unsweetened cocoa
113g (7/8 Cup) All-purpose flour
1 Pinch Fine sea salt
125g (1/2 Cup + 1 Tsp) Unsalted butter
200g (5/8 Cup - 1 Tsp) Castor sugar
1 Big Egg (~ 63g)
1/2 Tsp Pure vanilla extract
Ingredients For The "Filling":
125g (1/2 Cup + 1 Tsp) Unsalted butter
125g (1 Cup + 1 Tsp) Icing sugar
1 Tsp Pure vanilla extract
1/2 Tsp Fine sea salt

Method For The "Cookies":
1. Sift the flour, cocoa and salt together. Set aside.
2. Cream the butter and sugar together in order to obtain a pale, fluffy and creamy mixture.
3. Add the egg and vanilla. Mix well until fully incorporated.
4. Add the dry ingredients and using a spatula, mix well until just blended (don't knead).
5. Wrap the dough in clear plastic wrap and store in the fridge for 15 minutes.
6. Preheat the oven to 160° C (325° F).
7. Sprinkle your work surface with cocoa, then roll out the dough to a thickness of 5 mm.
8. Using a fluted round cookie cutter (4 cm/1.6 inch in diameter), cut the dough into about 40 rounds (you can re-roll the scraps).

9. Place cookies on prepared baking sheets 2.5 cm apart.
10. Place the cookie sheets in the freezer for 15 minutes.
11. Bake the cookies in the middle of the oven for 15 minutes.
12. Remove them from the oven and let them cool on a wire rack.
Method For The "Filling":
13. Beat the butter, until light and creamy.
14. Add the powdered sugar, vanilla and salt, then beat well until smooth.
Method For "Assembling The Oreos"
15. After cookies have cooled, put 1 1/2 Tsp of the filling between two cookies, putting bottom sides together.

Comments:
It is very important to freeze the pastry rounds if you do not want the cookies to spread out while baking.

Serving suggestios:

Eat your Oreos with a glass of ice cold milk.

 ~~~~~~~~~~~~~~~~~~~~~~

~ Oréos Maison ~

Recette adaptée du livre "Les gourmandises d'Isa" par Isa du blog "Les Gourmandises d'Isa".

Pour environ 20 oréos.

Ingrédients Pour Les "Cookies":

80g de Cacao non-sucré

113g de Farine blanche
1 Pincée de Sel de mer fin
125g de Beurre non-salé
200g de Sucre cristallisé
1 Oeuf (~63g)

1/2 CC d'Extrait de vanille pure
Ingredients Pour La "Garniture":

125g de Beurre non-salé
125g de Sucre glace/en poudre
1 CC d'Extrait de vanille pure

1/2 CC de Sel de mer fin
Méthode Pour Les "Cookies": 
1. Tamiser ensemble la farine, le cacao et le sel. Mettre de côté.
2. Battre le beurre et le sucre en pommade, jusqu'à obtention d'une crème légère et pâle.
3. Ajouter l'oeuf et la vanille. Bien incorporer.
4. Ajouter les ingrédients secs et bien incorporer à l'aide d'une spatule, mais sans pétrir.
5. Réserver la pâte 15 minutes au frigo.

6. Préchauffer le four à 160° C.

7.  Saupoudrer le plan de travail avec du cacao, puis abaisser la pâte sur une épaisseur de 5 mm.
8. À l'aide d'un emporte-pièce rond cannelé de 4 cm de diamètre, couper la pâte en ~ 40 cercles (vous pouvez rouler les retailles).

9. Déposer les biscuits sur les plaques préparées, en les espaçant de (2,5 cm).

10. Mettre les plaques à biscuits au congélateur pendant 15 minutes (opération très importante, si on ne veut pas que les biscuits s'étalent).

11. Cuire les biscuits au centre du four pendant 15 minutes.

12. Les sortir du four et les laisser complètement refroidir bien à plat sur une grille.
Méthode Pour La "Garniture": 

13. Battre le beurre, jusqu'à l'obtention d'une préparation légère et crémeuse.

14. Incorporer le sucre en poudre, la vanille et le sel, puis bien battre le tout, jusqu'à obtention d'une texture homogène et légère.
Méthode Pour Le "Montage Des Oreos":
15. Retourner la moitié des biscuits à l'envers et couvrir chacun d'eux avec 1 1/2 CC de garniture.

16. Poser les autres biscuits sur le dessus de la garniture en pressant légèrement pour former des sandwichs.

Commentaires:

Il est impératif de mettre les ronds de pâte au congélateur car sans cela, il vous sera impossible de les cuire sans qu'ils ne s'étalent.

Idées de présentation:

Déguster avec un verre de lait très froid.

0 DROP DEAD CHOCOLATE CAKE - GÂTEAU AU CHOCOLAT DÉCADENT

It is proof of a base and low mind for one to wish to think with the masses or majority, merely because the majority is the majority. Truth does not change because it is, or is not, believed by a majority of the people.
- Giordano Bruno

Every year, around the beginning of January, I witness the same circus. Food-related magazines, sites and blogs worldwide publish a list of all the forthcoming trends and give their predictions for the upcoming 11 months. After that, and until the next craze hits us comparably to a strike of lightning, the internet generally gets swamped with hip recipes, reviews of fashionable products and a wave of articles treating of those subjects furiously sweeps the web while a horde of professional as well as hobby journalists are sucked into the the eye of this powerful tornado.

Being somebody who naturally goes against the tide, dislikes blind copyism, loathes lack of individuality and disapproves of prefabricated movements, this annual proclamation of what we have to follow and this subliminal influencing of consumers makes me sick, go up the wall, smirk and chuckle as vogues are so limitating, artificial and superficial.

It always amazes me how a large number of people accept dictatorship of taste and have no problem being told what to do, to fancy, to speak about as well as in which way to act. Humanity really wants to be treated similarly to cattle and led in a pack-like manner as it makes them feel safe and not alone. Swimming with the stream gives them the sentiment of partaining to a group, thus not being an outsider. They are so afraid of alienation, segregation and unconventionality that they prefer to sacrifice their integrity for commonness so as to not get singled out by the leading majority.

These hipster zombies… are the idols of the style pages, the darlings of viral marketers and the marks of predatory real-estate agents.

 - Christian Lorentzen

Sadly, in this world we live, standing out from the crowd is really badly seen and labelled as something that is antisocial. Bollocks! Why should women and men who are true to themselves be unfriendly, not well integrated in society and secluded hermits? Maybe singularity is slightly unnerving for others as it is a mark of rebellion, uniqueness and freedom (as long as it is genuine and not another stylish attitude), but that doesn’t mean that it is a negative quality. As a matter of fact, it is a sign of intelligence and strength. Diacritic souls are honest, authentic, comfortable with their opinions and choices, don’t play games or suffer from dissociation. We have no need to create a fake identity and lie to ourselves in order to be recognized. What you see is what you get and if certain idiots don't like us, then they can get lost!

It is crucial to give no importance to the masses’ judgement or appraisal, and to find your own voice if you don’t want to be fake or manipulable. As you know, totalitarian dictatorships and politicians always achieve their goals by striking the chord of fear of rejection within the general public’s heart and missuse our human need to feel aknowledged as well as create strong ties with one another and blend into the flock (check out the movie "The Wave" as it describes this behavior pattern very well). This shows how dangerous it can be to comport oneself in a sheepish manner and deny your inner self to fit the mold. 

Never forget that only dead fish swim with the stream.

- Malcolm Muggeridge

Art is the most intense mode of individualism that the world has known.

 - Oscar Wilde

Diversity is beautiful and a great source of inspiration, while standardization is clinical and represents the death of the mind and of imagination. Take a look at some of the greatest artists and thinkers (poets, painters, writers, musicians, philosophers, etc…), had they not defied conventions, been non-conformists and had dissident visions, their creations/work would never have seen the light of day as they would never have had that special sparkle of life within themselves that made them such a genius.

To hell with fashions! They are only a means of control and the industry has also properly understood that since very long. For decades, it has shaped the minds of folks and been employing those psychological tricks to transform you into the perfect consumer, a robotic subordinate who never questions orders nor goes out of line.

Nowadays, food is extremely popular among a large fringe of the population and amazing amounts of cash are generated by it. This niche sees numbers of ephemeral trends come and go at the speed of light. Unfortunately, they are not all invented by persons with good intentions, but rather by avid entrepreneurs who milk the cow with them, don’t give a shit about locally grown veggies/fruits, budget or healthy eating, eco-friendly farming, the survival of gastronomy, the respect of the terroir, etc... Their interest is somewhere else and profit is their religion. Hence, if you want the culinary arts not evolve into a big commercial joke or to get hijacked by money hungry bastards, you’d better start cooking and baking without being influenced by corporations and not fall into their trap. Love food unconditionally, but not because of the fame it brings or the reputation it has and remember that hipsters come and go fast...

So, when I read somewhere macarons, whoopie pies and cupcakes were out, and that the next dessert obsession in 2012 will be layer cakes, I just had to laugh my guts out. Wow, what breathtaking piece of info! I mean, come on guys, don't you find that it sounds kind of déjà-vu? It is crazy how old stuff makes a regular comeback. That's what I call recycling and not novelty.

I didn't have to wait for this baked good (the same can be said about pickles, kimchi, scones, meatballls, etc...) to be approved by the public opinion to start showing some interest in it. Actually, I have been eating and baking that awesome tea time treat since a very tender age, so it is not dernier cri to me. 

All greatness of character is dependent on individuality. The man who has no other existence than that which he partakes in common with all around him, will never have any other than an existence of mediocrity.

- James F. Cooper

My tastes don't vary according to fads. They are constant and timeless. If I enjoy a dish or a goodie, there is a big chance that I'll do so all my life. Sensationalism doesn't have any effect on me and I don't behave like a chameleon...

For example, I have a longstanding love affair with chocolate cake. It is one of the wonders of this world which I find terribly irresistible. Of course, not all chocolate cakes are equal. Some of them are just good, without being earth-shatteringly delectable and others are simply to-die-for. Well, today, the one I am presenting undoubtedly belongs to the second category. It is unquestionably one of the best chocolate cakes I have ever savored.

I found the recipe for this "Drop Dead Chocolate Cake" on Jamie's wonderful blog "My Baking Addiction" in October 2011. As soon as I laid my eyes on that dark beauty covered and filled with fudgy buttercream, I knew I had to prepare it as soon as possible. Promise made, promise kept. To celebrate the new year, I cococted this intensely cocoa-y, delightfully moist, devilishly rich, divinely morish and extraordinarily decadent confection. Needless to say that we enragedly devoured it like a couple of hungry wolves and that it disappeared incredibly swiftly. A chocolate lover's dream come true! Epic.

~ Drop Dead Chocolate Cake ~

Cake recipe adapted from "My Baking Addiction" and chocolate buttercream frosting adapted from "Savory Sweet Life".

Yields 8 servings.

Ingredients For The "Chocolate Sponge":
2 Cups (410g) Castor sugar
1 3/4 Cups (223g) All-purpose flour
3/4 Cup +2 Tbs (80g) Unsweetened cocoa powder (Cailler)
2 Tsp Baking soda
1 Tsp Baking powder
1 Tsp Fine sea salt
2 Eggs (~63g)
1 Cup (240ml) Buttermilk
1 Cup (240ml) Strong black coffee
1/2 Cup (105ml) Vegetable oil (neutral tasting)
2 Tsp Pure vanilla extract

Ingredients For The " Chocolate Buttercream Frosting":

1 Cup +1 Tbs (250g) Unsalted Butter, softened (not melted)
3 1/2 Cups (420g) Powdered sugar (sifted)
3/4 Cup (68g) Cocoa powder (Cailler, sifted)

2 Tsp Strong black coffee
2 Tsp Pure vanilla extract

1/2 Tsp Fine sea salt 

4 Tbs Milk

Method For The "Chocolate Sponge":
1. Heat the oven to 350° F (180° C). Butter and flour one 9-inch (23cm) round springform pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, put the sugar, flour, cocoa, baking soda, baking powder and salt. Mixing on low speed until the dry ingredients are thoroughly combined.

3. Add the eggs, buttermilk, coffee, oil and vanilla, then beat on medium speed for about 2 minutes (the batter will be thin, that's totally normal).

4. Pour the batter into the prepared pan.

5. Bake for 35 to 40 minutes or until a cake tester inserted in center comes out clean. Let cool for 10 minutes, then remove from the pan and place on the wire rack. Cool completely. 

Method For The " Chocolate Buttercream Frosting":

5. Meanwhile, with a stand mixer (paddle attachment), cream the butter for a few minutes.

6. Turn off the mixer and add the powdered sugar and cocoa. On the lowest speed, mix the until the dry ingredients have been absorbed by the butter.

7. Increase the mixer speed to medium and add coffee, vanilla extract, salt and milk.

8. Beat for 3 minutes.

Method For "Assembling The Cake":

9. Cut the cake into two equal layers.

10. Place the bottom layer on a cake plate and frost with 1/3 of the buttercream.

11. Cover with the top layer and with the remaining buttercream, frost the cake as desired. 

Comments:

If your frosting needs a more stiff consistency, add a little more sugar or if it needs to be thinned out, add more milk, 1 tbs at a time.

This cake can also be covered with chocolate ganache.

Serving suggestions:

Serve this cake at any hour of the day or night (it is so decadent that you'll not be able to control yourself and will mercilessly pounce on it LOL) and accompany it with cold milk, strong coffee or sparkling wine (champagne, Clairette de Die, Prosecco, etc...).

~~~~~~~~~~~~~~~~~~~~~~

~ Gâteau Au Chocolat De La Mort Qui Tue ~

Gâteau adapté de "My Baking Addiction" et glaçage au chocolate adapté de "Savory Sweet Life".

Pour 8 personnes.

Ingrédients Pour Le "Gâteau Au Chocolat": 

410g de Sucre cristallisé 
223g de Farine 
80g de Cacao en poudre (non-sucré, Cailler)
2 CC de Bicarbonate de soude
1 CC de Poudre à lever
1 CC de Sel de mer fin
2 Oeufs (~ 63g)
240ml de Babeurre (lait ribot) 
240ml de Café fort 
105ml d'Huile végétale (goût neutre)
2 CC d'Extrait de vanille pure
Ingrédients Pour Le "Glaçage Au Chocolat": 

250g de Beurre non-salé ramolli (pas fondu) 
420g de Sucre en poudre/glace (tamisé) 
68g de Cacao en poudre (non-sucré/ Cailler/tamisé)
2 CC de Café fort
2 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
4 CS de Lait

Méthode Pour Le "Gâteau Au Chocolat":
1. Préchauffer le four à 180 ° C. Beurrer et fariner un moule rond (à charnière) de 23cm. Le mettre de côté.
2. Mettre le sucre, la farine, le cacao, le bicarbonate de soude, la poudre à lever et le sel dans le bol d'un batteur électrique (équipé de l'accessoire batteur plat) et mélanger à basse vitesse jusqu'à ce que les ingrédients secs soient bien mélangés.
3. Ajouter les oeufs, le babeurre, le café, l'huile et la vanille, puis battre à vitesse moyenne pendant environ 2 minutes (la pâte sera liquide, mais c'est tout à fait normal).
4. Verser la pâte dans le moule.
5. Cuire pendant 35 à 40 minutes ou jusqu'à ce que la lame d'un couteau insérée au centre en ressorte propre. Laisser refroidir pendant 10 minutes, puis retirer du moule et placer le gâteau sur une grille. Faire refroidir complètement.

Méthode Pour Le "Glaçage Au Chocolat":
5. Pendant ce temps, battre le beurre en pommade à l'aide d'un batteur.
6. Éteindre le batteur et ajouter le sucre en poudre et le cacao. A petite vitesse, mélanger les ingrédients secs jusqu'à ce qu'ils aient été incorporés au beurre.
7. Augmenter la vitesse du mélangeur à moyen et ajouter le café, l'extrait de vanille, le sel et le lait.
8. Battre pendant 3 minutes.
Méthode Pour "L'assemblage Du Gâteau»:
9. Couper le gâteau en deux couches égales.
10. Placez la couche inférieure sur une assiette à gâteau et couvrir avec 1/3 du glaçage.
11. Recouvrir avec la couche supérieure et avec le reste du glaçage, glacer le gâteau comme vous le souhaitez.

 
Remarques:
Si votre glaçage est trop liquide, alors ajouter un peu de sucre en poudre. Si il est trop épais, ajouter un peu de lait (1 CS à la fois).

Ce gâteau peut aussi être recouvert de ganache au chocolat.

Idées de présentation:

Servir ce gâteau à n'importe quelle heure de la journée ou de la nuits (il est tellement bon qu'il vous sera impossible de vous contrôler LOL), accompagné d'un verre de lait, d'une tasse de café fort ou de vin mousseux (Champagne, Clairette de Die, Prosecco, etc...).

0 VANILLA & LEMON CUPCAKES

When my good friend Corinne asked me to bake cupcakes for her teenage daughter's 14th Birthday Party, I didn't think twice and said "yes, sure" enthusiastically! I had never prepared anything for such an occasion nor did I ever bake/cook for crowds and thought that it might be a good way to put my culinary "talents" to the test...

Ever since I've known Samira (Corinne's daughter) she hasn't stopped raving about Rai's (at "Ugly Fruit") "Champagne Cupcakes" that she had tasted at our "Foodbloggers' Picnic" back in June 2007 (see my article). They had left such a mark on her that she can't forget them. The subject always comes back in most of our food conversations.

As Corinne is not a big fan of frostings or icings and she knows that I'm addicted to baking, cooking and anything that revolves around the culinary world, she naturally pictured me as the official baker for Samira's party. When it comes to making dainty and rich little cupcakes, the American way, topped with lots of buttercream, frosting, icing as well as girly decorations, I'm unfailingly ready to get started anytime!!!

So, on the day before the event, I made both the buttercream and frosting I needed for my "Vanilla & Lemon Cupcakes" (recipe below) and my "Dark Chocolate & Peanut Butter Cupcakes" (recipe soon). On the same day, I arrived at my frien'd place at 12h00. We ate and then I started getting (hyper)active in the kitchen. Everything went suprisingly smoothly, eventhough I am not used to bake/cook for more than 4 people. After three hours of buzzing frenetically like a bee in spring, my 50 cupcakes were ready and looked amazingly good. Wow, I didn't know that I could whip up such perfect cupcakes!

~ Birthday girl ~

At around 16h00, we were invaded by a crew of 20 frantic, energy-loaded, yet very polite adolescents who arrived in a blitz and literally assaulted the table where all the food was. In a matter of minutes (or should I say seconds?!), nearly all the cupcakes had disappeared and most of the other goodies (tasty sandwiches & a delicious cake that Corinne had made) had vanished. It was as if a pack piranhas or flying grasshoppers had eaten their way through the living room (a good sign)!

Many of her friends congratulated us on the food and said that they had enjoyed everything. Phew! A real relief for both of us.

A few days later, I was pleasantly surprised to find a great postcard in my letterbox. Samira had written some heartwarming words of thanks and expressed her gratefulness for the work I did. She had truely been impressed by my cupcakes and thanked me for taking the time to bake them. How sweet of her!

Those dainty "Vanilla & Lemon Cupcakes" are really fabulous whether it is texture- or taste-wise. The cake part is feathery, soft, moist, delicately vanilla flavored and rises beautifully, and the buttercream topping brings this gustatory experience to a higher level of delightfulness with it's smooth, fluffy, silky, wonderfully buttery as well as lemony aromas and it's pristine ivory color that'll blow your mind. Truely droolworthy!

~ Vanilla & Lemon Cupcakes ~
Cupcake recipe by Amy Sedaris "I Like You: Hospitality Under The Influence", buttercream recipe by Dorie Greenspan "Baking From My Home To Yours" and adapted by Rosa @ Rosa's Yumy Yums.

Makes about 24 cupcakes.

Ingredients for the "Cupcakes":
1 1/2 Sticks (180g) unsalted butter
1 1/2 Cups (315g) Castor sugar
2 Eggs (~63g)
2 Tsps Pure vanilla extract
2 1/2 Tsps Baking powder
1/2 Tsp Salt
2 1/2 Cups (319g) Plain white flour
1 1/4 Cups (300ml) Milk
Ingredients for the "Buttercream":
1 Cup (210g) Castor sugar
4 Large Egg whites (~63g eggs)
3 Sticks (12oz/360g) Unsalted butter, at room temperature
1/4 Cup (60ml) Fresh lemon juice (from 2 large lemons)
1 Tsp Pure vanilla extract
A few drops lemon essence

Method for the "Cupcakes":
1. Turn the oven on to 190° C (375° F).
2. In a medium bowl, mix together all dry ingredients. Set aside.
3. In a big bowl, cream the butter until smooth.
4. Add the sugar and cream again until the mixture is white, light and fluffy.
5. Add the 2 eggs, one at a time while beating/mixing well until blended.
6. Add the vanilla, then the dry ingredients and the milk, alternatively, while mixing well, until all ingredients are totally combined (homogenous batter).
7. Pour into individual baking cups, until they are about 2/3 full.
8. Bake for 20 minutes or until golden brown or until a toothpick inserted in the middle of one cupcake comes out clean.
Method for the "Lemon Buttercream":
9. Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes (the sugar should be dissolved, and the mixture will look like shiny marshmallow cream).
10. Remove the bowl from the heat.
11. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
12. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
13. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes (during this time the buttercream may curdle or separate – just keep beating and it will come together again).
14. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, then the vanilla and the lemon essence (you should have a shiny smooth, velvety, pristine white buttercream).
15. Decorate your cupcakes with the buttercream.

Remarks:
I flavored my buttercream with vanilla and added a few drops lemon essence, but you are free to flavor your buttercream as you wish (essences, zests, spices, etc...) and to replace the lemon juice by any other liquid (same quantity - whisky, orange juice, coffee, etc..).
You can keep your buttercream in the fridge for up to a week. In that case, press a piece of plastic against the surface of the buttercream.
Once you get the buttercream out of the fridge, let it rest for about 30 minutes before beating (with a hand mixer) it again. If it curdles, place the bowl over warm water (not too hot) and keep beating until it gets to the right consistency (creamy, fluffy and spreadable).

Serving suggestions:
Eat without moderation!
Serve those cupcakes with a good cup of tea or coffee or with a glass of ice cold milk!

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~ Cupcakes A La Vanille Et A La Crème Au Beurre ~
Recette pour les cupcakes par Amy Sedaris "I Like You: Hospitality Under The Influence", recette pour la crème au beurre par Dorie Greenspan "Baking From My Home To Yours" et adaptées par Rosa @ Rosa's Yumy Yums.

Pour environ 24 cupcakes.

Ingrédients pour les "Cupcakes":
180g de Beurre non-salé
1 1/2 Tasses (315g) de Sucre cristallisé
2 Oeufs (~63g)
2 CC de d'Extrait de vanille pure
2 1/2 CC de Poudre à lever/cake
1/2 CC de Sel
2 1/2 Tasses (319g) de Farine blanche/fleur
1 1/4 Tasses (300ml) de Lait
Ingrédients pour la "Crème Au Beurre":
1 Tasse (210g) de Sucre cristallisé
4 Gros blancs d'oeufs (oeufs de 63g)
12 Onces (360g) de Beurre non-salé, à température ambiante
1/4 Tasse (60ml) de Jus de citron frais (de 2 citrons)
1 CC d'Extrait de vanille pure ou de pâte de vanille pure
Quelques gouttes d'essence de citron

Method pour les "Cupcakes":
1. Préchauffer le four à 190° C (375° F).
2. Dans un bol moyen, mélanger tous les ingrédients secs. Mettre de côté.
3. Dans un grand bol, battre le beurre en pommade.
4. Ajouter le sucre et battre jusqu'à ce que le mélange devienne blanc et mousseux.
5. Ajouter les oeufs, un à la fois, tout en battant bien après chaque ajout afin d'obtenir un mélange homogène.
6. Ajouter la vanille, puis les ingrédients secs, tout en alternant avec le lait et en mélangeant bien afin d'obtenir une pâte homogène.
7. Mettre la pâte dans les caissettes et remplir seulement au 2/3.
8. Cuire pendant 20 minutes, jusqu'à ce que les cupcakes soient dorés et que la lame d'en couteau en resorte propre.
Méthode pour la "Crème Au Beurre":
9. Mettre le sucre et les blancs d'oeufs dans le bol du mixeur ou un autre bol à l'épreuve de la chaleur et mettre le bol au dessus d'un contenant d'eau frémissante.
10. Battre constamment, en gardant le mélange au dessus de la chaleur jusqu'à ce qu'au toucher, ce soit chaud, environ 3 minute (le sucre doit être dissout et le mélange doit ressembler à de la guimauve fondue).
11. Enlever le bol de la source de chaleur.
12. Avec le fouet du mélangeur ou au batteur électrique, battre la meringue sur vitesse moyenne pour la refroidir, environ 5 minutes.
13. Changer pour la palette du mélangeur et ajouter le beurre un peu à la fois en mélangeant pour rendre lisse.

14. Quand le beurre est incorporé, battre sur vitesse moyenne/forte jusqu'à ce que ce soit épais et très lisse, environ 6-10 minutes (durant ce temps le beurre peut se séparer, continuer à battre et il se replacera).
15. Sur vitesse moyenne, ajouter graduellement le jus de citron en battant bien après chaque addition, puis la vanille et l'essence de citron (vous devriez avoir à ce point un mélange brillant et lisse de crème au beurre).
16. A l'aide d'une poche à douille, décorer les cupcakes avec cette crème au beurre.

Remarques:
J'ai parfumé ma crème au beurre avec de la vanille et de l'essence de citron, mais vous êtes libres d'aromatiser votre crème à beurre selon vos goûts (essences, zestes, épices, etc...) et de remplacer le jus de citron par un autre liquide (même quantité - whisky, jus d'orange, café, etc..).
Vous pouvez garder votre crème au beure au frigo pendant 1 semaine. Dans ce cas, placez un film alimentaire sur la surface de la crème.
Sortez votre crème au beurre du frigo au moins 30 minutes avant toute utilisation, puis battez-la à nouveau. Si elle se sépare, alors placer votre bol dans de l'eau chaude (pas trop) et continuez à battre jusqu'à ce qu'elle ait la bonne consistence (crèmeuse, mousseuse et étalable).

Idées de présentation:
A manger sans modération!
Ces cupcakes sont délicieux lorsqu'ils sont servis avec un bon petit thé, un exquis café au lait, un café séré ou un verre de lait bien froid!