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Saturday, May 4, 2013

Kiwi Mascarpone Tart

   I haven't blogged in ages but I have been baking! I really enjoyed making this one and the way it turned out so I thought I'd blog it since it is a great dessert for this hot weather we have been having in The Bay.

   This dessert is refreshing and not too sweet. Here's how you make it:



  • 1 1/4 cups whole wheat flour (what I used) or all-purpose flour
  • 1/4 cup cornmeal
  • 2 tbs sugar
  • 1/2 tsp salt
  • 8 tbs (1 stick) unsalted cold butter
  • 3 tbs ice water
  • 1 large egg yolk
  • 1 cup mascarpone cheese
  • 2/3 cup sour cream
  • 1/2 cup honey
  • 1 tsp vanilla
  • 4 kiwis, sliced
  • I added a couple dashes of cinnamon
  • To make the crust, combine the flour, cornmeal, salt, and sugar and mix by pulsing in a food processor.
  • Cut the butter into chunks, add to dry mixture, and pulse a few more times until the mixture resembles coarse crumbs.
  • Mix the egg yolk with the ice water and add to the mixture in the food processor. Pulse together until the mixture starts to press together.
  • Place the dough on a clean work surface covered in flour, and shape into a 5" diameter disk. Cover in plastic wrap and refrigerate 1-24 hours.
  • After it has been refrigerated, use a rolling pin to flatten and form dough into an 11" circle.
  • Place into a 9" greased tart pan, smooth the edges, and refrigerate for 20 minutes.
  • Preheat the oven to 350 during this time.
  • Remove the crust and line with tin foil. Use beans or pie weights to hold the foil down and keep the shape of the crust. 
  • With the foil on, bake for 15 minutes, rotate and bake for 15 more minutes. After 30 minutes of baking remove the foil and bake for 6 minutes uncovered.
  • While the crust cools, whip together the filling ingredients with a hand mixer and fill the tart once crust is cooled.
  • Top with sliced kiwi.
Bon app├ętit!


Wednesday, February 6, 2013

Rocky Road Biscotti

I felt like making some biscotti, and so I did just that. As usual I couldn't make something common so I opted for the unusual and decided to test out some Rocky Road biscotti. When I was little I actually hated Rocky Road anything. But for some reason lately I have been leaning towards Rocky Road ice cream when I go to Mitchell's (hmmm, perhaps Mitchell's is to blame.) So here it goes, let's make the classy...trashy.

Preheat oven to 350

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 tbs unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup walnut pieces
  • A handful or two of mini marshmallows
  • 1 cup chocolate chips, or baker's drops (I used the TCHOPro baking drops pictured above, from local chocolatiers TCHO. I like them because they are really rich in flavor, and melt nicely. Just remember to break them up into smaller pieces!)
  • Whisk together flour, cocoa powder, baking soda, and salt.
  • Beat butter and sugar together using an electric mixer, until light and fluffy.
  • Add eggs and beat on low speed until well-combined.
  • Add flour mixture and beat together to form dough. Then mix in the chocolate pieces, walnuts, and marshmallows.
  • Transfer the dough to a parchment lined baking sheet, and form into a slightly flattened log (as seen above.) It should measure about 12x4 inches.
  • Bake until slightly firm for roughly 25 minutes. Cool for 5 minutes.
  • Once cool, cut biscotti into slices about 1 inch thick. You can cut diagonally or horizontally. I prefer the second.
  • Once cut, re-arrange the biscotti on a baking sheet (cut sides down) and bake for about 10 minutes. You'll want them crispy on the outside but soft and chewy on the inside.

Tuesday, January 29, 2013

Miette Honey Tea Cake

As promised I am posting this delicious recipe for a honey tea cake that I got out of the Miette cookbook. You really can't go wrong with this cake. The flavor is simple yet rich, and the consistency is absolutely perfect - somewhere between a sponge cake and a pound cake (I think the 8 egg yolks, and cup of heavy whipping cream might have something to do with it.) Next time you're just in the mood to bake, but not sure what, go ahead an try this.

Preheat oven to 350

  • 2 2/3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 8 large egg yolks
  • 2 large whole eggs
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 1/2 cups sugar
  • 1 cup + 6 tbs unsalted butter, at room temperature
  • 1/2 cup honey, warmed and diluted with 2 tbs water - I added some cardamom. You'll want to use this simple syrup as the glaze at the end
  • Grease two 8x4 inch loaf pans, and dust with some flour to ensure nothing sticks and it all pops out smoothly.
  • Sift together the flour, baking powder, and salt into a small bowl.
  • In another small bowl stir together the egg yolks, whole eggs, vanilla, and cream.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients with the sugar on medium speed for 30 seconds. Reduce to low and add the butter and half the egg mixture. Beat for 2 minutes, then beat for another 2 minutes at medium-high speed and watch it start to build some structure. You'll then want to reduce to low speed again, add the remaining egg mixture, and mix it for 2-3 minutes.
  • Pour batter among pans and bake for 30-45 minutes. You'll know it's done when the tops are golden brown, and you can stick a toothpick in and it comes out clean.
  • Once done, let cool and glaze with honey syrup.