Monday, December 5, 2016

Rich and Creamy Ginger Scones



Rose's Rich and Creamy Ginger Scones
are aptly named.
They are so delicate.

I used left over Irish butter
which is higher in fat
and thus were
extra creamy.

Her method of whipping
the cream and adding it
to the mix does make for an airy crumb.

Trader Joe's didn't have candied ginger
because it has lead in it.
Yikes!
I added left over golden raisins which
were soaking in rum
from a previous recipe of Rose's.
They go perfectly with the ginger.


I missed the instruction to make sure
they were a couple inches apart from each other.
Obviously mine were too close
but I cut them apart and they were fine.


I love Rose's method
for making these scones
and can see the flavors
easily being adapted.
They are truly spectacular.
~
by
Rose Levy Beranbaum




Luxury Chocolate Buttercrunch Toffee


This is the last new recipe 
are making.
It was an uphill
battle for me
getting here.
I felt like the tail end runner
in a marathon 
that had to be carried across the finish line.


Lucky for me
I had a sous chef
who even made breakfast.

"I'll make you breakfast whenever I'm here
because grandpa isn't here to cook for you."


She's been baking along
with the Alpha Bakers/Heavenly Cake days
since she was three
and could scoot a chair up to the counter.


After stirring the toffee mixture
she decided
to add a 
saucier pan to the top
of her Christmas wish list.

First Thanksgiving apple pie


Baking can be lonely.
Having a child in the kitchen
always makes things lively.
Her younger sister
has dibs on
being here for the
Kouigns Amann 
finale.

This toffee is good.
It took a long time to reach the correct temperature.
I forgot the last step to put in the vanilla and baking soda.
Thankfully sous chef can read well
and caught my mistake.

I only topped it with chocolate and nuts.
Rose calls for also coating the bottom.
It truly is luxurious and buttery.
~
by
Rose Levy Beranbaum























Sunday, December 4, 2016

Brandy Snap Cannoli


All I can say is they are finished.
I've been dreading these 
but there was no hiding putting
it off any longer.
It was the last recipe I had to catch up
with the Alpha Bakers.

It was the multiple steps
and pages of instructions
that I dreaded
but I never thought 
this would happen.


All the little two inch circles 
ran a muck, revolted,
joined forces
and turned into a giant blob.

I just cut them into rectangles
and carried on
rather than chuck the entire
thing,
because I wasn't starting again.

Making the pastry cream
and marscapone mixture
wasn't difficult,
just time consuming.
I had my doubts about cooking
the dried fruit but honestly,
once the rum (out of Bourbon)
and orange zest was
added, it escalated to an
entirely new dimension.

And this is where I could have 
easily stopped 
doling the
lovely creamy wonder
into pudding dishes instead.

But I stuffed the cannoli
and finished the ends
with toasted pistachios. 


What this has done 
is make me want to make
the fried dough Italian version
with Rose's filling.
~
by
Rose Levy Beranbaum










Wednesday, November 30, 2016

White Chocolate Cupcakes with Raspberry Mousseline


Yet again, another outstanding
bowl of cake batter
from Rose's repertoire. 
This time it's white chocolate.
Get out the spoons.


I paid attention and followed the instructions
to make the sauce first.

The meringue contortions weren't that difficult.
Not sure if finally after baking through
two of Rose's books it's getting easier
or this was just a lucky day.
My money would be on the lucky day.


Evidently a few errant raspberry seeds
made it through the fine mesh strainer.

These are pretty fancy cupcakes
even though mine don't appear to be.
The flavor is delicate,
 definitely a treat.
Perfect for a 
Fancy Nancy
tea party.
~
by
Rose Levy Beranbaum





Monday, November 28, 2016

Pomegranate Winter Chiffon Meringue Trifle


This was supposed to be in
a beautiful meringue pie shell.
I just didn't have it in me to fiddle
with the pie shell
in cold, rainy weather.
This will be a spot on dessert come the 
hot days of summer.


I've been eyeing these cookies
for years.
They were recruited in the making of this 
supposed to be pie
and worked like a charm.
Trifles are like that, though;
 easy to improvise.
I layered the cookies,
melted white chocolate,
pomegranate chiffon concoction,
repeat.
I forgot to fold the whipped cream into
the chiffon mixture so layered that as well.
Drizzled with white chocolate and
the pomegranate glaze
it's a pretty spectacular dessert.


~
by
Rose Levy Beranbaum







Monday, November 14, 2016

Chocolate Sweetheart Madeleines


While I was dipping these lovely 
little morsels in chocolate ganache, 
I had visions of Lucy and Ethel
on the candy line.
Probably because
it was a slap dash operation.
There was lots of chocolate splashing about.


Rose's cake batters are dangerous.
Seriously,
why bother baking them at all?
Just hand out spoons and sit 
around the mixer bowl like a fondue pot.


I used both a large sized Madeleine pan and a mini.
The larger size worked better for me.
There were more casualties amongst the mini
which meant more 
to pop into my very willing mouth.


I'm too lazy to set up a nice tea party.
They are wrapped and ready to roll out of the house.
I like them far too much.
~
by
Rose Levy Beranbaum





Saturday, November 12, 2016

Irish Soda Bread



Rose's Irish Soda Bread
is delicious!

My daughter said that this
would be the easiest recipe
of Rose's I would ever make
and she was right.

After soaking the golden raisins in rum instead of whiskey,
it was toss flour, baking soda, sugar, salt,
buttermilk and butter together with the raisins.

I used the dough hook on the Kitchen Aid
for a brief knead.

I forgot to compare recipes
since my book is a rogue copy.
Sure enough, it didn't specify
to drain the raisins
and I poured the whole
lot in. You can see how
wet the dough is.


Mounded onto a pan for a quick bake.


I thought all was well 
until 
Patty asked if I made the whiskey butter?
Ooops, forgot!
I soaked some more raisins
in rum and whipped up the butter.


I love this bread toasted
and the rum butter
truly set it off.

I'm so surprised by the flavor profile.
This will definitely be making
an appearance on St. Patrick's Day.

~
by
Rose Levy Beranbaum