Kitchen Therapy


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Chocolate Brownies – Sebastian’s Remarkably Wonderful Brownies

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This week’s Tuesdays with Dorie recipe is Swedish Visiting Cake Bars.
I didn’t make these! I really wanted to.
They sound delicious.
And full of almonds.
I love almonds, however two out of my three children have a nut allergy.
Some nuts are absolutely no problem, like hazelnuts, which means Nutella is ok!
However almonds are not on our friendly nut list.
So I thought I’d take this opportunity to catch up on one of the recipes I have missed.

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I keep saying I’m not a fan of chocolate and then I choose the most chocolatey thing I can find to bake! Like the Chocolate, Prune and Whiskey Cake a couple of weeks ago.
Well this was just as decadent and rich as that cake. However while that cake bordered on bitterness from the chocolate, I found this tray of brownies waaaaayyy to sweet for me. The recipe does have 2 cups of sugar!
The family loved it however.
I made it mostly for them, they are all fans of chocolate.
For chocolate lovers this seemed to be a success!
I’m looking forward to seeing what everyone thought of their Swedish Visiting Cake Bars, now they are definitely more up my alley 🙂

 


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Cowgirl Cornmeal Pecan Finaciers

IMG_7110Cowgirl Cornmeal Pecan Financiers from Dorie Greenspan’s Baking Chez Moi cookbook, are simple, honest and I think I ate an entire tray of 12 mini muffin sized bites all by myself.
I loved these!
There are some nuts my nut allergic children can tolerate and luckily, pecans are one of them! I loved eating the pecans straight off the tray as they came out of the oven, toasty, fragrant and warm. And I loved the strong pecan flavour that builds in your mouth as you bite into the financiers.
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They were simple to make and easy to eat 🙂
Eaten warm, their texture is light and airy. Once they are cold, the texture becomes heavier and more dense however the flavour is not compromised. I am waiting for the kids to come home from school so I can bake another tray of 12. Or maybe 24…
I love having the batter in the fridge ready to cook, makes me feel very domestic goddess like (laughing).
Looking forward to reading about the thoughts of the rest of the Tuesdays with Dorie group!


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Cocoa Tahini Cookies with Sesame Crunches

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We moved house and have been living on take away food for a while now. The tradesmen have practically moved in with us. Every day I buy them pies for lunch and we sit together eating and chatting. The builder has connected my television, my washing machine, dishwasher and he brings me cakes from the Italian pastry shop near his home. My husband knows that I now refer to the builder as my other husband 🙂
We have been relying on Sara Lee (and the builder) for something sweet!

Finally the inside of the house is kind of, almost, pretty much finished.
And the weekend was cold, wet and extremely windy.
Perfect baking weather to try out my new kitchen (it’s a little empty at the moment!)
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I checked the Tuesdays with Dorie baking schedule and knew I had to make these cookies. I love sesame and tahini. I grew up eating halva and often dollop a spoonful (or two or three) of tahini on an apple or just straight into my mouth.

Making the Sesame Crunch was simple, the second time around. Amazing how quickly the sugar goes from light brown to bitter and burnt!
The rest of the cookie was quick and simple. I had all the ingredients I needed on hand.

The family loved these! I have to admit I was a little disappointed I couldn’t taste the sesame as much as I would have liked. They tasted like a chocolate biscuit with a bit of crunch. A very good chocolate biscuit. However I had my heart set on the nutty tahini flavour I loved and I was a little disappointed. The rest of the family were not! They loved the cookies. Maybe next time I will use less cocoa powder…

So good to back in the kitchen! My kitchen 🙂
Can’t wait to see what everyone from the Tuesdays with Dorie group thought of these!


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Mini Pavlovas

fullsizeoutput_cbd.jpegThis week’s Tuesday’s with Dorie is Sunny Side Up Meringues.
I love meringues. Adore them. However, there was something about these egg looking cookies that messed with my head. I just kept thinking of boiled eggs. So I took Dorie’s suggestion and filled the center with a dollop of cream and fruit and called them mini pavlovas 🙂

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Every year we make a 12 egg Pavlova for Christmas (it is perfect for our hot Sydney Christmas weather). Then I make another one for the week between Christmas and New Year’s Eve. And a third one to eat as we watch the fireworks to welcome in the New Year!
We are hard core Pavlova fans.
So the decision to make mini Pavlova’s was easy.
These were delicious! Very delicate and waaay too easy to eat!
Looking forward to reading what the rest of the Tuesday’s with Dorie group thought about these.


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Hamantaschen

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It has been another long while since my last post.
There are weeks I cook along with the group, read up on what everyone thinks and then don’t actually post anything!
Then we decided to get this little guy a few days before Christmas…
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We suddenly had a new fur baby in the house!
He threw our daily routine into chaos for a little while 🙂
Most of all however, the humidity of the Australian summer has just sucked the life right out of me. Living by the beach definitely helps. I think Manly Beach is stunning…
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So… finally… Chewie the puppy is house trained.
I have a new laptop that actually works with my phone so I can upload/download things (lol).
Most of all, the temperature has finally dropped!
And I have been wanting to make Hamantaschen for the longest time.
These little cookies have fascinated me for a while now.
So many variations on the internet I didn’t know where to start.
When I saw they were the recipe of the week for the Tuesdays with Dorie group I knew it was meant to be!
I loved these. I rolled my pastry thin, I was worried it might have been thinner than the 1/8 inch height Dorie recommended. I just managed to get the dough on the baking sheet before it melted in my hands, so I’ll admit my expectations were low. The result was such a delicate and fine pastry I could have happily eaten it on its own.
The filling I thought would be too sweet when I tried a spoonful. Yet somehow it balanced out in the light delicate pastry shell.
I thoroughly enjoyed these and am very happy that my first attempt was Dorie Greenspan’s recipe from her Dorie’s Cookies book and as part of the Tuesdays with Dorie group! Cannot wait to see what others thought.


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Hot Chocolate Panna Cotta

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This is the perfect summer dessert when you’re over summer and looking forward to cooler weather and the foods that go along with cooler temps, like hot chocolate!
This week’s Tuesdays with Dorie’s recipe tasted heavenly to me. It was cold, silky smooth and refreshing. At the same time there was no mistaking the flavours of a good hot chocolate.
It’s still summer in Australia and we have had temps that have sat around 30 degrees celsius (that’s mid to high 80’s in fahrenheit) or above, pretty much every day this month. It’s starting to wear thin! I’m ready for some diversity, a little bit of cool weather, maybe throw in some rain! Dorie’s recipe felt like it fit perfectly with where I am at. Hinting of cooler weather pleasures but satisfying the need for food that is still  cold and refreshing.
What we have been taking advantage of this summer are the long days. Going for walks at 7 and 8pm at night along Manly beach. The tourists have gone home for the day and the ocean breeze is a welcome relief. And it’s a great way to walk off all the desserts I’ve been enjoying from Baking Chez Moi!

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I am looking forward to reading what everyone else in the group thought of this dessert.
We decorated our hot chocolate panna cotta with cream and raspberries to make it look pretty for our dinner guests.
So the following day I made it again and I have to say, it doesn’t look as pretty, but I preferred it like this. The hot chocolate flavour was clear and the texture reminded me of the puddings my mum used to make for me when I was a little girl back in Yugoslavia.

 

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