0 WEEKEND CAT BLOGGING #175

This week, Astrid, Kashim & Othello at "Paulchen's Foodblog" (Austria) are happy to announce that they are hosting Weekend Cat Blogging #175...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

Hey Diddle, diddle,
The cat and the fiddle,
The cow jumped over the moon,
The little dog laughed,
To see such sport,
And the dish ran away with the spoon.

~ Mother Goose ~

0 FLAMBOYANCE

Autumn is really my favorite season! I love the way nature changes and how the trees are clad in their prettiest coat of fire...

At this time of the year, the landscapes are so poetically colorful and dramatic that they look like Renaissance paintings. Every day brings it's share of quasi- mystic amazement. Some kind of unexplainable spiritual energy emanates from fall. No wonder our forefathers held the harvest time as sacred (see autumn equinox)!

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!

0 BUSY MONDAY

Another week has started and I'm still too busy to blog as I'd wish (at least until the middle of this week). Being at work all day long and sharing the computer with my boyfriend (in the evening) makes it a little difficult for me to be calm enough and in peace in order to write anything intelligent or sensible... Une autre semaine a démarré et je suis encore trop occupée pour bloguer comme je le désire. Il est très difficile d'écrire en paix lorsqu'on est au travail toute la journée et que l'on doit partager le sacro-saint ordinateur avec son amoureux (dans la soirée)...

I will post my recipe on Wednesday the 8th of October. In the meantime, I'm sharing some pictures with you which I took not long ago... They might give you a hint as to what I'll be talking about in my next post. Does anybody have a clue? Ma prochaine recette sera sur mon blog le mercredi 8 octobre. Entre-temps, je désire partager ces photos avec vous. Elles ont un lien direct avec le billet qui paraîtra très prochainement... Alors, quelqu'un a-t-il une idée de quoi je vais parler?

0 WEEKEND CAT BLOGGING #174

This week, Niko & Cloud at "Cats in Maryland" (USA) are happy to announce that they are hosting Weekend Cat Blogging #174...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

A statuesque and dog-like Fridolin.
He's patiently waiting for his Dad to come out of the shower...

0 HOUSES AROUND VEYRIER

In the Geneva countryside, there are many interesting and pretty old houses. It is really worthwhile take a walk around the region...

Most new houses (apart from a few jewels of modern architecture) are hideous, sexless, have no appeal, soul, charm, nor class and look ever so boring (the same old thing since more than 20 years!), but when it comes to the ancient ones, then there's really something to see!

0 CHEESECAKE MARBLED BROWNIES

Although, I have my favourite "Brownie" recipe (everyone does), my curiosity never stops and I'm always tempted to try new versions of that American classic...

I love gooey, fudgy and rich "Brownie Bars". If they are too cakey, dry, not chocolaty enough or bland, then they will not meet my taste nor leave a mark on me. By definition (at leat in my opinion), "Brownie Bars" should be "dirty" and not light at all, yet gourmet tasting and extremely scrumptious. But don't get me wrong, their dirtiness and hartiness should also go hand in hand with quality. I believe, that they can only taste good if they are made with the best ingredients (like anything cooked or baked, as a matter of fact).

I'm always looking for new inspiration and good recipes in magazines. I love buying them, so, naturally, my attention got caught by a photo featured in one of my "Gourmet" magazines (thanks to Jessica at "In Search Of Dessert" and Corinne!) which portrayed some wonderfully and ever so tempting "Cheescake Marbled Brownies". As they seem to have been widely approved by other foodfreaks like me, I'm sure that you must have already come across this fabulous recipe on other blogs. Everybody who had made those bars was very satisfied by them and praised their extreme delightfulness...

Those "Cheescake Marbled Brownies" combine together two popular and much appreciated classics of the American cuisine in order to create a treat which any dessert lover will adore. It is the ultimate hybrid "Brownie Bar" that will send shivers down your spine and fulfill your most wild cravings for chocolate or cheescake!

This wonderful speciality is quite addictive with it's deep cocoa flavored, not overly sweet, moist, dense, chewy and slightly fudgy brownie layer and with it's creamy and slightly tangy cheescake topping. Not only do these bars taste heavenly, but they are also very pretty and present well with their dainty white swirls that contrast beautifully with the dark-brown color of the brownies.

~ Cheesecake Marbled Brownies ~
Recipe taken from "Gourmet" magazine (USA), June 2007 and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes 16 brownies.

Ingredients for the "Brownie Batter":
1 Stick (1/2 Cup/120g) Unsalted butter, cut into pieces
2 Ounces (60g) Unsweetened chocolate, chopped
1 Cup Castor sugar
2 Large eggs (~63g)
1/2 Tsp Pure vanilla extract or vanilla paste
1/2 Tsp Salt
2/3 Cup Plain white flour
Ingredients for the "Cheesecake Batter":
8 Ounces (240g) Cream cheese, well softened
1/3 Cup Castor sugar
1 Large egg yolk (from a 70g egg)
1/4 Tsp Pure vanilla extract or vanilla paste

Method for the "Brownie Batter":
1. Put an oven rack in the middle of the oven and preheat oven to 180° C (350° F).
2. Butter an 8-inch (20 cm) square baking pan (brownie pan).
3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted (you can also use the bain-marie method to melt them).
4. Remove from heat, pour into a big bowl and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined and shiny.
5. Whisk in flour until just combined and spread in baking pan.
Method for the "Cheesecake Batter" and for baking the brownies:
6. Whisk together the cheesecake batter ingredients in a small bowl until smooth.
7. Dollop over brownie batter, then swirl in with a knife or spatula.
8. Bake until the edges are slightly puffed and center is just set, about 35-40 minutes.
9. Let cool on a wire rack.

Remarks:
I had no unsweetened chocoloate, so I used semisweet chocolate (60% cocoa) and added 3 tbs unsweetened cocoa (all three ingredients -butter, chocolate & cocoa - were mixed together at step 3).
I also added 1 Tbs lemon juice and 1/2 Tsp cornstarch to the cheesecake batter.
Try adding a few drops of lemon essence or some orange zest to the cheesecake batter.
Spices (cinnamon, cardamom, long pepper, tonka, etc...) can also be incorporated into the brownie batter.

Serving suggestions:
Serve warm, at room temperature or cold.
Those Brownies taste great when they are eaten together with some vanilla or peanut ice cream, sprinkled with pecan brittle or smothered with caramel sauce and accompanied by a glass of cold milk.

See my other bar recipes:
Coconut Custard Squares (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Fantastic Blueberry Crumble Bars (see recipe)
Luscious Lemon Bars (see recipe)
Rhubarb Meringue Slices (see recipe)

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~ Brownies Marbrés Au Cheesecake ~
Recette tirée du magazine "Gourmet" (USA), Juin 2007 et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 16 brownies.

Ingrédients pour les "Brownies":
1/2 Tasse (120g) de Beurre non-salé, coupé en morceaux
2 Onces (60g) de Chocolat non-sucré (0% de sucre), coupé en morceaux
1 Tasse de sucre cristallisé
2 Gros oeufs (~63g)
1/2 CC d'Extrait de vanille ou de pâte de vanille
1/2 CC de Sel
2/3 de Tasse de Farine blanche/fleur
Ingrédients pour le "Cheesecake":
8 Onces (240g) de Cream cheese (type Philadephia), bien battu
1/3 de Tasse de Sucre cristallisé
1 Jaune d'oeuf (provenant d'un gros oeuf de 70g)
1/4 de CC d'Extrait de vanille ou de pâte de vanille

Méthode pour la "Pâte à Brownie":
1. Placer une grille au milieu du four et préchauffer à 180° C (350° F).
2. Beurrer un moule carré de 20x20 cm (moule à brownie).
3. Chauffer le beurre et le chocolat dans une petite casserole, à petit feu, tout en mélangeant régulièrement, jusqu'à ce qu'ils aient fondu (ou faire fondre au bain-marie).
4. Retirer du feu, verser dans un grand bol et ajouter le sucre, les oeufs, la vanille et le sel, tout en battant afin que le mélange devienne homogène et brillant.
5. Incorporer la farine, en fouettant et verser la pâte dans le moule. Bien lisser.
Méthode pour la fabrication du "Cheesecake" et pour la cuisson des "Brownies":
6. Dans un petit bol, fouetter ensemble tous les ingrédients pour le cheesecake, jusqu'à ce que le mélange soit lisse.
7. Déposer délicatement des cuillérées du mélange au cream cheese sur la pâte à brownie, et faire des tourbillons à l'aide d'un couteau ou d'une spatule.
8. Cuire jusqu'à ce que les bords soient légèrement bombés et que le centre soit juste figé, environ 35 à 40 minutes.
9. Laisser refroidir sur une grille.

Remarques:
Comme je n'avais pas de chocolat non-sucré en stock, j'ai utilisé du chocolat contenant 60% de cacao et j'ai ajouté 3 CS de cacao en poudre non-sucré (le beurre, le chocolat et le cacao ont été mélangés au point 3).
J'ai aussi ajouté 1 CS de jus de citron et 1/2 CC de maïzena à mon mélange au cream cheese.
Pour varier les plaisirs, essayez d'ajouter de l'essence de citron ou du zeste d'orange dans votre préparation à base de cream cheese.
Vous pouvez aussi incorporer des épices (cannelle, cardamome, poivre long, tonka, etc...) dans la pâte à brownie.

Idées de présentation:
Servir tiède, à température ambiante ou froid.
Ces Brownies sont délicieux lorsqu'ils sont servis avec de la glace à la vanille ou aux cacahouètes, de la sauce au caramel, saupoudrés avec du pralin aux noix de pécan et sont dégustés avec un verre de lait bien froid.

Voir mes autres recettes de carrés:
Coconut Custard Squares (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Fantastic Blueberry Crumble Bars (see recipe)
Luscious Lemon Bars (see recipe)
Rhubarb Meringue Slices (see recipe)