Thought I forgot about this week huh? Yeeeaaaah, so did I. Actually I kept getting side-tracked and for whatever reason my brain chained itself to the idea of making fondant as a pic for this post and I didn’t get around to doing that until yesterday. Better late than never right?!
Oh and if you’re interested in actually making your own fondant (as I did for this pic) check out this wonderful post from Joe Pastry on making your own. He was kind enough to include a link to a great recipe. Now all I need is a cake to cover.
Start off the day with a hearty breakfast:
These aren’t strictly a breakfast food, but I’m putting them here anyhow. Foodbeam describes making croissants as, “…pretty daunting at first, but once you’ll really pay attention to the different steps, you’ll realize it’s as easy as making pâte feuilletée.” Ha! Ha, ha, ha….ha. Yeah, as easy as making puff pastry. That’s a good one. Look, it’s not like puff pastry is brain surgery, or as complex as (apparently) a flourless chocolate cake can be. HOWEVER, you need to be in shape to do it. The results are TOTALLY worth it, but you will get a work out.
And just in case you thought that macarons were a parochial type of recipe (what could be easier than a meringue base right?) just check out this post from No Special Effects. There’s a video of what appears to be a British top chef type show. Check out how easy macarons were for the “professionals”.
If you’re nuts for Nutella give these Nutella Oatmeal Thins from Une-Duex Senses a try! Apparently the Nutella in the batter wasn’t enough of a big hazelnut to the kisser for her so she sandwiched some between two cookies.
This ain’t your Grandma’s tea cakes. And who needs tea anyways when you could have tonka bean, cinnamon and rice milk sherbet milkshakes with your pistachio, raspberry and buttermilk tea cakes from Cannelle et Vanille.
While chestnuts do grow on trees, the don’t grow around here. It’s too bad because now the only way I’ll be able to enjoy Take It and Like It ‘s chestnut cream, chocolate mousse, and brownie layer cake is by mailing away for chestnuts.
Another marriage made in heaven is chocolate and wine. Luna Cafe features the perfect pair in their Bittersweet Chocolate & Cabernet Sauvignon Butter Cake.
Pies, tarts, etc.:
When I look at these Apple Crumble Tarts from Sweet Dreams I find myself wishing that she included a recipe for whatever chocolate (I’m assuming) filling she has in the other tarts. But hey, the apple looks mighty tasty so I won’t quibble.
I’ve never heard of Majorcan ensaïmada until I came across the recipe from flagrante delicia. Apparently the Spanish tradition of the Ensaïmada has been kept alive in most of the countries they used to occupy throughout the world, albeit with their own unique cultural stamp. Those of you who have been reading my blog already know that I’m Polish. But that’s just accounts for half of me. I’m also Puerto Rican (my Mom got the hots for Latin men after seeing West Side Story, so the story goes), so I’m always fascinated by Spanish-influenced cuisine.
Food Blog Inspection actually was born from the FBI Rukavice group which is for food bloggers in the region of former Yugoslavia. Tulumbe, a cherished sweet in the Balkans, was Cafe Chocolada‘s choice from Palachinka‘s blog.
Spoon! Desserts and the like:
Careful man, there’s a beverage here!:
I would love to try this Yangmei Orange Iced Tea from Appetite for China. Unfortunately I don’t think they carry the Yangmei berry in these parts. I doubt there’s a single Yangmei berry in the entire state. I wonder.
If you’re snowed in maybe you’ll want to eat a little Spring for dessert with this This Blood Orange Sorbet with Candied Fennel and Kumquats from Brooklyn Farmhouse.