Yesterday I made profiteroles…oh yes.

Find the recipe at ♥

Couscous Salad

You can find cases of couscous on…

Linzer Tarts

These cookies are complicated and I love them.  This was my first try and a linzer learning experience.  My recipe called for crushed cake crumbs and ground hazelnuts- kinda uncommon ingredients.  Warning: hazelnuts aren’t cheap.  I used Emerils’ recipe for Spongebread…very controversial.  There were almost 30 comments on the Food Network website about his spongebread recipe.  Some bakers thought it was perfect and others thought it should be removed from the site.  I found it to be strange – it seemed cooked on the top & bottom but underdone in the middle.  Rubbery.  I still threw it in the food processor and used the yummy crumbs as ordered.  The result- a delicious, cute, high maintenance cookie 🙂

My attempt at an authentic Linzer Tart Cookie Recipe

  • 2 cups cake flour sifted (king arthur sells unbleached on their website)
  • 1 3/4 cups crushed cake crumbs
  • 1 cups ground hazelnuts (toasting is optional)
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • raspberry preserves or jam
  • powdered sugar for dusting

Cream butter and sugar in mixer.  Add eggs.  Sift salt, flour and cinnamon.  Mix ground hazelnuts, sifted cake flour mixture and cake crumbs in a large bowl.  Gently add to butter and sugar mixture.  Dough should be sticky and I added 1/4 cup extra cake flour since spongebread crumbs were moist..(a tip from Jerabek’s Linzer Cookie Recipe)

You will need parchment paper or a silpat for your cookie sheets and you will need extra flour to roll out dough.  This dough is very rich and needs to be chilled an hour before you try rolling out.  A tip is to divide dough into 3 containers and keep 2 in freezer or fridge while you are working with 1.  When ready to bake preheat oven to 350 and bake 10 minutes or until light brown.  Let cool before spreading preserves and assembling cookies.  Dust with powdered sugar – enjoy!  I got about 2 dozen large sandwiches but this is an approximation….I didn’t keep track…next time!

Oven Crespella with Nutella Sauce

I believe I discovered this recipe on Epicurious while searching for anything to do with Nutella…because I love it. I made this a few times and it is like fried dough without the frying part. I used a large skillet and this thing puffed up all sorts of beautiful. And yummy! Sprinkle with confectioners sugar, drizzle with Nutella Sauce and possibly satisfy your funnel cake craving! I also love the commercial with the mom who feels good about serving it on toast…to her kids for breakfast. Did she read the ingredients? Whatever, I love Nutella…regardless of the sugar and palm oil. You could easily adapt & use another lovely sauce to pour on this treat- I DARE YOU- make this & then when you’re done-please subscribe to beansbakehouse – you will only get an email when there is a new post !
Oven Crespella with Nutella Sauce from Gourmet Magazine April 2008

3/4 cup all-purpose flour
2 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups plus 3 tablespoons whole milk, divided
2 tablespoons unsalted butter
1/2 cup chocolate-hazelnut spread such as Nutella
Confectioners Sugar for dusting
Strawberries (optional)

Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F. Cover skillet handle with aluminum foil if necessary.

Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.

Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.

Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.

Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce. Serve with berries.

Pasta Primavera

Do you enjoy carb loading? Me too. Do you eat Italian bread with your pasta? If you love pasta and bread and then more pasta, you may feel better if your carbs are accompanied by a bunch of roasted veggies.. This recipe is so easy and will be so affordable now that the farmers markets are open.
Pasta Primavera Recipe adapted from Giada De Laurentiis
3 carrots, peeled and cut into any shape
2 medium zucchini or 1 large zucchini, cut into circles
2 yellow squash, cut into circles
1 onion, thinly sliced
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence (optional)
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
Tip- since your oven is already on, why not slice the tops off some garlic, drizzle with olive oil, sprinkle salt & wrap in tin foil…stick in the oven and when your veggies are done roasting- you will have sweet yummy roasted garlic to spread on your bread as an appetizer to your carb loading meal woohoo!
Wash and cut your veggies as desired.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes – total about 25 minutes. I cooked for longer because I used extra veggies 🙂
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten (I only used about 1/4 cup). Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately..

Norwegian Waffles

Maybe you think the best waffles come from Belgium or the freezer section or maybe a.. Wafflehouse. You know those chain hotels that lure you in with their steaming waffles in the morning? Do you know what their waffles are made of? Pretty sure they come from a squirt bottle full of preservatives.  I wouldn’t be surprised if said squirt bottles are made in China..uh oh i wonder where my waffle iron was made. This recipe could possibly decrease your carbon footprint, satisfy your comfort food craving, and make your family hug you. You need to be embraced for your waffle skills now & then. It’s a win, win. LOVED that movie!  One of my tips is to add a little vanilla (I love Watkins) to the batter. Don’t stack waffles on top of one another while hot- you want the crispy wells that hold syrup to stay sturdy 🙂  These are good plain, with syrup & butta(talk amongst yourselves), warm, hot, cold….off the get it. The pic I took when I made these for my family on Sunday is so blurry..or dreamy!?

Norwegian Waffles from Irene Holman
makes about 10 large
4 eggs
1 stick melted butter
4 tablespoons sugar
1 teaspoon salt
4 cups flour
1 tablespoon baking powder
4 1/2 cups milk (you can use half whole, half skim..probably any combination of milk-vanilla soymilk worked well too!)
1. Whisk dry ingredients in large mixing bowl
2. In separate bowl beat sugar and eggs
3. Add softened butter to egg mixture (making sure that butter is not TOO hot to cook eggs!)
4. Add milk and flour in small amounts, to egg mixture, alternating milk and flour and mixing between additions…I actually added the wet ingredients to the dry… just make sure your mixing bowl is LARGE
This batter should have a more liquid consistency and you can add more milk (up to 1/2 cup) if necessary. Don’t worry if there are small lumps in the batter..
Cook according to your waffle iron directions……ENJOY!

Chocolate Dump-It Cake

This recipe is famous. Its think been on NPR and in the New York Times and is from the book Cooking for Mr. Latte, A Food Lovers Courtship, With Recipes by Amanda Hesser (New York Times Magazine Food Editor.)  Hesser also wrote The Cook and The Gardener.  I have made this a few times over the past 8!? years.  When I made the recipe below I thought the Hessers’ most certainly cracked the chocolate cake code! Amanda Hesser tells the story of how her mom would bake this late at night. Can you imagine the aroma of a chocolate cake baking and the sound of your mom in the kitchen while you are nestled under the covers about to dream up sugarplum fairies?  In the morning the kids would watch their mom frost the cake while they ate breakfast. Sounds like the American Dream…right?
Chocolate Dump-It Cake By Amanda Hesser adapted from Judith Hesser
I have always used a really old and probably dangerous tube pan that belonged to my grandmother. I butter and flour the pan & then put parchment to fit bottom and butter and flour parchment..
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter + more for greasing the pan
2 cups all purpose flour + more for dusting pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla extract
For Icing
1 1/2 cups Nestle semi-sweet chocolate chips
1 1/2 cups sour cream-at room temperature
1. Preheat oven to 375. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until blended & melted. Remove from heat and let cool slightly, about 15-20 minutes.
2. While chocolate mixture is cooling, sift flour, baking soda, baking powder and salt together. In a separate bowl, stir milk & vinegar together. Grease and flour a 9 inch tube pan.
3. Once chocolate mixture is cooled, whisk in the milk mixture and then the eggs. In several additions & without overmixing whisk in dry ingredients. When the mixture is smooth, add the vanilla & whisk once or twice to blend. “Dump” the batter into the greased tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from pan and cool on a rack. The authors tip is to place a ring of wax paper on top of the cake so you have something to grab onto when turning it out..) Let cool completely.
4. To make icing: melt the chocolate chips in a double boiler, then cool to room temp. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it’s ready. Stir in sour cream, 1/4 cup at a time, until mixture is smooth.
5. When cake is cool, frost as is.. or cut in half to have another layer of icing. Store the cake in the fridge. Love the cake. Right now all I have is a not so good unfrosted picture…

Apple Pie Muffins

I found this recipe on the Tasty Kitchen website. I have made these a few times and I suggest you do the same. When I tasted these I thought….drakes coffee cakes…but BETTER. Do you remember the Seinfeld episode? Love the Drake!
Apple Pie Muffins

*This recipe makes about 20 muffins depending on size of your tins* (got empty spots? don’t warp your pan! add a bit of water to the empty muffin umm..receptacles)
Crumb Topping Ingredients:
½ cups packed brown sugar
1 cup all-purpose flour
¼ cups melted unsalted butter
1 teaspoon cinnamon
Muffin Ingredients:
1½ cup packed light brown sugar
⅔ cups vegetable oil
1 egg
1½ teaspoon vanilla
1 cup buttermilk (or 1 cup milk plus 1 tablespoon white vinegar)
2½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoons salt
1 teaspoon cinnamon (or more 🙂 )
2 cups diced peeled apples
Preheat oven to 350 F. Grease muffin tins. Combine topping ingredients until crumbly and set aside. Whisk brown sugar, oil, egg, buttermilk, vanilla until smooth. In a separate bowl, whisk flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet (do not overmix). Fold in apples & spoon into greased muffin tin, filling 3/4 of each cup. Sprinkle prepared topping over each muffin and bake for 25-30 minutes.

Almond Torte With Chocolate Chips (Torta di mandorle) from Lidia’s Italy

My mom gave me this recipe after watching the amazing Lidia make it on her show. You will need a 10 inch springform pan and some will power. This cake is even better the day after its baked..and the day after that…capiche?

Almond Torte by Lidia Matticchio Bastianich
makes: one 10-inch cake

Find the recipe here (page 5 of Lidia’s Dessert Recipes)


Tyler’s Chocolate Cherry Bombe

Hello Daddy Hello Mom….can you name that song? I remember the day I made this. It was a few years ago for Father’s Day and I was looking to impress my Dad & taste this delicious recipe that I saw Tyler Florence make on the Food Network. It was everything I thought it would be..chocolate, cherries, pistachios, whipped cream..O MY..and although it may sound fancy, really the hardest part is probably the time spent pitting the cherries…oh and popping those pistachios out of their shells. Try this if you want to will not regret it. I am going to make this and many other recipes again soon so that I can share pictures. Poor me. 🙂
Chocolate Cherry Bombe (Tyler Florence Recipe)
Total Time 13 hr 10 min (45 min prep, 12 hrs inactive aka chill time, and 25 min cook time)
Yield 6-8 Servings *You will need a 1 1/2 quart stainless or glass bowl and plastic wrap..and room in the freezer..*
2 pounds fresh cherries, pitted
1 1/4 cups sugar
1 lemon, juiced
2 tablespoons brandy or cherry syrup (Recommended: Kirsch or Torani syrup)
3/4 cup water, plus 2 tablespoons
2 tablespoons cornstarch
3 cups heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup chopped pistachios
10 ounces semisweet chocolate, cut into chunks
Line a 1 1/2 quart glass bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer. In a medium pot, combine cherries, 1 cup of the sugar, lemon juice and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 min to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
Using a wire whisk (or your mixer with whisk attachment), beat 2 cups of heavy cream and remaining 1/4 cup sugar and vanilla until soft peaks form. Using a rubber spatula, FOLD the whipped cream into half of the cherry mixture (2 cups) to make a light mousse — DO NOT OVERMIX! Gently fold in pistachios. Take the plasticwrap-lined bowl out of the freezer and spoon the mousse into it, filling all the way to top, and spreading evenly around the rim of the bowl. Freeze again for at least 8 hours, so that the mousse can set up.
Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low. Stir to melt the chocolate completely. Cool until warm to the touch while still pourable.
Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic. Pour the chocolate ganache over the cherry bombe to cover it completely, while excess drips onto sheet pan. Place back in freezer to chill. Use flat spatulas to move bombe from wire rack to a chilled platter. Cut into wedges and serve with reserved cherry sauce. (you can warm reserved sauce on stovetop on low if you’d like..)