0 I NEED YOUR VOTES - BESOIN DE VOS VOTES

It is not my habit to ask for things or help, but this time, I am begging you to vote for me (if you like my recipe) so that I can win a gorgeous cookbook...
Many thanks in advance!

0 FROSTED SPICY ROCK CAKES

At the moment, with my new job which I have just started and the challenge it represents (I'll soon post about it), I don't have much time left to blog or cook/bake. And with the light fading away earlier every day, I don't really have the opportunity to take good pictures, thus making things even more difficult...

Lately, finding an interesting and original recipe that could be prepared in a whizz has not been an easy task. My work obliges me to think about baked goods on a daily basis, so you can imagine that when I come back home, the last thing I can think about (or want to think about, as a matter of fact) is food. When Friday arrives, I have no ideas left!

Anyway, after scratching my head and going through my cookery books as well as every possible site or blog, I have finally found a recipe that is both simple to make, worth the attention and that brings me back to childhood.

As I'm going through a "back to the roots" phaze and want to learn more about my second country of origin's culinary habits and recipes, I decided to blog about a treat that has always held a important place in my heart as it's linked to my English grandparents and to wonderful memories I have of my summer holidays in Belper (Derbyshire) and Stratford-Upon-Avon (Warwickshire).

Spending my holidays in England was the highlight of the year. Not only did I get to see many beautiful places and discover wonderful custums, but it was also the opportunity for me to stay with my grandparents whom I only got to see once a year.

My grandmother has always been a great cook and baker. She loves making homemade meals and refused to buy anything processed. Both my grandparents managed two youth hostels (they were the wardens) and there my grandmother's knowledge as well as skills were very helpful when it came to preparing food for crowds and being the big boss in the kitchen. My grandfather also played an important role. He was a great "sous chef" and peeled, grated and chopped vegetables like a pro. Together they worked like a team.

When they retired, my grandmother decided to join the "Women's Institute" and baked for the WI market which was held twice a week. Then again, both worked hand in hand and they produced astronomical quantities of scones, Bakewell tarts, bread loaves, quiches, fruit cakes, Eccles cakes, mince pies, etc... Seeing them work busily in their tiny cottage kitchen was amazing!

The baked goods they produced were perfect and as good as in any bakery. One special treat I particularly loved (and still do) was "Rock Cake". As a child this name made me giggle and the looks of that "cake" amused me!

"Rock Cakes" are hybrid cookies that contain dried fruits as well as spices and share similarities with scones and fruit cake. Their rough surface makes them look like rocks, hence their unique name. This little treat originates from Great Britain, but is very popular in various parts of the world. As they are very easy to make, "Rock Cakes" can be baked with children or if you are in a rush.

Tany Ramsay's (Gordon Ramsay's wife) recipe is different from the original. With it's spice mix and dried cranberries, this fall/winter version of "Rock Cakes" is terrific and can be made for all occasions, and especially during the end of year holidays (Thanksgiving or Christmas).

This irresistibly buttery, crumbly and soft tea treat is absolutely delightful, regressive to please and so satisfying! I love the simplicity of those "Rock Cakes" and their addictive old-fashioned taste that'll make you go back to the kitchen for more.

~ Rock Cakes ~
Recipe by Tana Ramsay and adapted by Rosa @ Rosa's Yummy Yums.

Makes 8 Rock Cakes.

Ingredients:
225g Plain flour
The zest of 2 organic oranges
50g Light brown sugar
1 Tsp Baking powder
1 Tsp Ground cinnamon
1/4 Tsp Ground nutmeg
1/4 Tsp Salt
100g Unsalted butter, softened
55g Dried cranberries
1 Large Egg, beaten
4 Tbs Milk
Ingredients for the frosting:
90g Confectioner's sugar
3-4 Tsp Milk

Method:
1. Preheat the oven to 180° C (350° F) and cover the baking sheet with baking paper.
2. In a medium bowl, mix together the flour, zest, sugar, baking powder, cinnamon and salt. Rub the butter into the flour mixture and add the dried cranberries.
3. Mix the beaten egg together with the milk.
4. Add this liquid mixture to the flour mixture and mix to a stiff dough.
5. Using a spoon or a ice cream scoop, make eight mounds out of the dough.
6. Place the mounds onto the baking sheet and bake for 10-15 minutes until the tops are a light golden brown.
7. Meanwhile, in a small bowl, mix the confectioner's sugar with the milk.
8. Remove from the oven, frost them immediately (with a brush) and cool on a rack.

Remarks:
Don't allow the Rock Cakes to overcook, as they will continue to cook slightly when taken out of the oven.

Serving suggestions:
Serve those "Rock Cakes" whenever you want and accompany with tea, coffee or cold milk.

***************

~ Rock Cakes ~
Recette par Tana Ramsay et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 8 Rock Cakes.

Ingrédients:
100g Beurre non-salé, ramolli
225g Farine blanche
55g Cranberries séchées
Le zeste de 2 oranges bio
50g de Sucre brun clair
1 Gros oeuf
1 CC de Poudre à lever/cake
1 CC de Cannelle en poudre
1/4 CC de Noix de muscade moulue
4 CS de Lait
Ingrédients pour le glaçage:
90g de Sucre glace
3-4 CS de Lait

Méthode:
1. Précahuffer le four à 180° C et recouvrir la plaque avec du papier sulfurisé.
2. Dans un bol moyen, mélanger la farine, le zeste, le sucre, la poudre à lever et le sel. Mélanger du bout des doigts (comme pour une pâte sablée) le beurre pour l'écraser et l'incorporer dans les ingrédients secs, puis ajouter les cranberries.
3. Mélanger l'oeuf battu avec le lait.
4. Ajouter ce mélange au mélange sec et bien l'incorporer afin d'obtenir une pâte assez compacte.
5. A l'aide d'une cuillère ou de vos mains, former 8 tas avec la pâte.
6. Mettre ces tas sur la plaque et cuire pendant 10-15 minutes ou jusqu'à ce qu'ils soient dorés.
7. Pendant ce temps, dans un petit bol, mélanger ensemble le sucre en poudre avec le lait.
8. Sortir les Rock Cakes du four, les glacer à l'aide d'un pinceau à pâtisserie et les laisser refroidir sur une grille.

Remarques:
Etant donné que les Rock Ckaes continuent un peu à cuire une fois sortis du four, ne les cuisez pas trop longtemps.

Idées de présentation:
Servir les "Rock Cakes" accompagnés de thé, café ou de lait froid à toute heure de la journée.

0 A TRIP TO LYON - PART V

Today, I am posting my last batch of Lyon photos. I have really enjoyed sharing them with you and I hope that you liked my small virtual tour through the old streets of that magnificent town...

Lyon is a beautiful city wich has numerous photogenic streets and buildings. Not only is it interesting architecturally or culturally, but it is also a fantastic place to visit if you are madly in love with anything related to food. What else could you ask for?

I will go back, that's sure!

0 WEEKEND CAT BLOGGING #231

This week, Weekend Cat Blogging #231 is hosted at "Digicats" (USA)...

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.

Fog

The fog comes
on little cat feet.
It sits looking
over harbor and city
on silent haunches
and then moves on.

~ Carl Sandburg ~

0 A TRIP TO LYON - PART IV

0 PUMPKIN CUPCAKES

Autumn is a wonderful season on all levels. Culinarily speaking, it is harvest time and the stalls are full with gorgeous vegetables and fruits. Nature is colorful and so are our plates too...

On Halloween morning (Saturday the 31st of October), I still had not yet prepared anything in order to celebrate this special day, so I thought that I'd better get busy in the kitchen and come up with something to mark the event.

As I usually do when I'm looking for ideas, I went online and googled my way through the net. I was looking for an easy recipe that would both be scrumptious and not too fussy to make (time was limited). That's how I stumbled upon a "Pumpkin Cupcakes" recipe that would give me the opportunity to use the pumpkin puree and the tons of cream cheese I had on stock in my fridge.

I could not have chosen a more delightful recipe. Those "Pumpkin Cupcakes" turned out wonderfully spicy, lusciously moist as well as light and so pretty with their delightfully fluffy frosting. The pumpkin pie flavors of the cakes blended so well with the orangy, sweet and slightly tangy taste of the cream cheese frosting.

Heavenly like a kiss and regressively irresistible like playful innocence!

~ Pumpkin Cupcakes With Cream Cheese Frosting ~
Recipe by Gastronomer at "Gas-tron-o-my" (USA) and adapted by Rosa @ Rosa's Yummy Yums.

Makes 22 cupcakes and about 2 cups of frosting.

Ingredients for the cupcakes:
2 Cups (255g) All-purpose flour
1 Tsp baking soda
1 Tsp Baking powder
1 Tsp Sea salt
1 Tsp Ground cinnamon
1 Tsp Ground ginger
1/4 Tsp Freshly grated nutmeg
1/4 tsp Ground allspice
1 Cup (240g) Packed light-brown sugar
1 Cup ( 210g) Granulated sugar
1/2 Cup (120g) Unsalted butter, at room temperature
1/2 Cup (105g) Vegetable oil
4 Large eggs, lightly beaten
1 can (15 oz/450g) Pumpkin puree
Ingredients for the frosting:
8 Ounces (240g) Cream cheese, at room temperature
8 Tbs (1 stick/120g) Unsalted butter, cut into pieces, room temperature
1 Cup (120g) Confectioners’ sugar
1 Tsp Pure vanilla extract
1/2 Tsp pure orange extract

Method for the cupcakes:
1. Preheat oven to 180° C (350° F).
2. Line cupcake pans with paper liners; set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
4. In a large bowl, whisk together, brown sugar, granulated sugar, butter, oil and eggs. Add dry ingredients, and whisk until smooth.
5. Whisk in pumpkin puree.
6. Divide batter evenly among liners, filling each about 2/3 of the way.
7. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
8. Transfer to a wire rack; let cool completely.

Method for the frosting:
9. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. 10. Gradually add butter, and continue beating until smooth and well blended.
11. Sift in confectioners’ sugar, and continue beating until smooth.
13. Add vanilla and orange extract, and stir to combine.
14. Top the cupcakes with the frosting and decorate as desired.

Remarks:
I recommend you to use the following pumpkin: Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin = Sugar Pumpkin. You can also make this pudding with Butternut squash, but it will be less tasty.
To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.

Serving suggestions:
Serve those cupcakes for afternoon tea with a hot drink of your choice (tea, coffee, caffè latte, hot milk, etc...).

***************

~ Cupcakes Au potimarron, Glaçage Au cream Cheese ~
Recette par Gastronomer de "Gas-tron-o-my" (USA) et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 22 cupcakes.

Ingrédients pour les cupcakes:
255g de Farine blanche
1 CC de Bicabonate de soude
1 CC de poudre à lever/cake
1 CC de Sel de mer
1 CC de Cannelle en poudre
1 CC de Gingembre en poudre
1/4 de CC de Noix de muscade en poudre
1/4 CC de Tout-épice en poudre
240g de Sucre brun clair
210g de Sucre cristallisé
120g de Beurre non-salé, à température ambiante
105g d'Huile d'arachide
4 Gros oeufs, à température ambiante
450g de Purée de potimarron
Ingrédients pour le glaçage:
240g de Cream cheese, à température ambiante
120g de Beurre non-salé, à température ambiante
120g de Sucre en poudre
1 CC d'Extrait de vanille pure
1/2 CC d'Extrait d'orange

Méthode pour les cupcakes:
1. Préchauffer le four à 180° C.
2. Placer les caissettes en papier dans les moules à cupcakes.
3. Dans un bol moyen, mélanger ensemble la farine, la bicarbonate, la poudre à lever, le sel et les épices.
4. Dans un grand bol, battre ensemble les sucres avec l'huile et le beurre. Ajouter les oeufs, puis incorporer les ingrédients secs. Bien mélanger afin d'obtenir une pâte homogène.
5. Incorporer la purée de potimarron.
6. Remplir les caissettes au 2/3.
7. Cuire pendant 20 à 25 minutes ou jusqu'à ce qu'un couteau inséré au centre d'un cupcake en ressorte propre.
8. Mettre les cupackes sur une grille et laisser refroidir.

Méthode pour le glaçage:
9. Mettre le cream cheese dans un bol moyen et le ramollir à l'aide d'une spatule.
10. Ajouter le beurre et battre afin d'obtenir un mélange léger.
11. Ajouter le sucre en poudre tamisé et continuer à battre le mélange afin d'obtenir un mélange homogène et léger.
13. Ajouter la vanille ainsi que l'extrait d'orange et bien l'incorporer.
14. Glacer les cupcakes et les décorer selon votre envie.

Remarques:
Je vous recommande d'utiliser les courges suivantes: Potimarron (potiron doux d'Hokkaido/courge de Chine) ou la courge Butternut (bien moins goûteuse que le potimarron).
Pour obtenir de la purée fraîche, prenez votre potimarron, coupez-le en deux, enlevez les graines et pelez-le, coupez-le en cubes grossiers et faites-les cuire à la vapeur. Une fois cuits, écrasez-les (ou passez-les au mixer) afin d'obtenir une purée fine et épaisse (pas trop liquide).

Idées de présentation:
Servir ces cupcakes à l'heure du thé avec une bonne boisson chaude (thé, café, caffè latte, lait chaud, etc...).

0 HAPPY HALOWEEN 2009

Halloween food ideas...