Foodiva's profile page
Recipes
Cherry Berry Pie
By foodiva
method In a large bowl, whisk together the flour, sugar, and salt
- makes 1 double-crusted 9-inch pie
- pie ingredients
- Chilled, double pie crust dough (recipe follows)
- 2 About 2 pounds of fresh cherries, pitted (that's about 3 cups)
- 1 cup fresh strawberries, sliced
- 4 Tablespoons cornstarch
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 Tablespoon of lemon juice
- 1/4 teaspoon almond extract
- 1 egg beaten with 1 Tablespoon of butter (for the crust's egg wash)
- 1 Tablespoon granulated sugar (for sprinkling onto the crust)
- all-butter crust ingredients
- makes enough dough for one double-crust pie or two singles
- 2 1/2 cups (315 grams) flour
- 1 tablespoon (15 grams) sugar
- 1 teaspoon (5 grams) table salt
- 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold and cut into bits (I placed the bits in a covered bowl and froze them overnight.)
- 1 about 1 cup i
blueberry muffins butter free
By foodiva
One of the great things about living in California is that you find fresh berries at the farmers' market pretty muc...
- Ingredients: to make 20 regular muffins, or 18 extra large
- 3 eggs
- 1 cup (200 gr) of sugar
- 1 and 1/2 cups of milk (375 ml) (I used whole milk)
- 2 teaspoons of vanilla extract
- 1/2 cup (125 ml) of vegetable oil
- 8 oz (225 gr) of fresh (organic) blueberries
- 4 cups (600 gr) of all-purpose flour
- 1 (15 gr) tablespoon of baking powder
- 1/3 teaspoon of salt
- 2 about 2 tablespoons of coarse raw sugar for decorating
RAINBOW COOKIES RECIPES AND TIPS
By foodiva
Instructions Preheat oven to 350 degrees F
- Rainbow Cookies
- 4 large eggs, room temperature
- 1 cup granulated sugar, divided
- 8 ounces almond paste – homemade or Odense or Solo, grated
- 2 1/2 sticks (10 oz) unsalted butter, softened
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups (9 oz) all-purpose flour
- Green food coloring
- Yellow food coloring (optional)
- Red food coloring
- 1 (12 ounce) jar seedless raspberry or apricot jam, heated
- 12 oz good quality chocolate
- 4 oz unsalted butter
New Year New Orleans Beignets - Grandbaby Cakes
By foodiva
Instructions In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and mi...
- 1 package active dry yeast
- 1/2 cup granulated sugar
- 2 tablespoons vegetable shortening
- 1 1/4 cups warm milk (110 degrees)
- 1 egg, beaten
- 4 1/2 cups all-purpose flour
- Pinch of salt
- Oil for frying
- Powdered sugar for dusting
- 1 package active dry yeast
- 1/2 cup granulated sugar
- 2 tablespoons vegetable shortening
- 1 1/4 cups warm milk (110 degrees)
- 1 egg, beaten
- 4 1/2 cups all-purpose flour
- Pinch of salt
- Oil for frying
- Powdered sugar for dusting
White Chocolate Ice Cream
By foodiva
A place where ideas grow Heat up the milk and add in the white chocolate, stir until it is melted and then take it...
- 4 pasteurized egg yolks
- 400 ml of whole milk
- 2 tbsp of golden syrup
- 250 g of frozen raspberries
- 2/3 cup of sugar
chestnut éclairs with speculoos craquelin: a collab with the writographer | ten.times.tea
By foodiva
The éclairs are generously sized, though the bubble shape means that each can be divided into three portions qui...
- chestnut éclairs with speculoos craquelin: a collab with the writographer
- 18, 2017 2017 ~ TENTIMESTEA
- to to Cousin seemed to have found our baking session itself worthy of the blog post–sufficiently such that we have a play-by-play capture. As a writer and photographer, partial photo credit also belongs to her for this post!
- Do take it from here cousin. Greetings readers of tentimestea.
- to is The Cousin and today I will be doing a blog entry for my cousin since she is feeling so tired and barely has enough energy to do the actually baking.
- to visiting my cousin over the holidays, I was reminding her that she hasn’t been baking much recently. So we agreed that we could bake something together and that I would be allowed to write something for her blog.
- Cream puff cookies (really, she’s just adding extra work for us)
- Pastry creams (originally chestnut and possibly matcha if we get the chance)
- Choux pastry (I do not have any interesting side notes for this one)
- to I’m still deciding whether or not to feel embarrassed that the majority of this post details the moldy puree.)
- I think the cousin enjoyed them even though they were chestnut, not matcha.
- chestnut éclairs with speculoos craquelin
- 6 18 very generously sized éclairs. Alternatively, would make around 18 rather nice cream puffs. The bubble éclair shape is inspired by Dorie Greenspan and her book Baking with Dorie.
- whole wheat choux
- 6 2-3 3-4 the whole wheat and brown butter choux that I adored from last time. I made 6 oversized éclairs. I would suggest piping mounds that are smaller–maybe 2-3 cm in diameter instead of 3-4 cm for more reasonably sized éclairs.
- 65 65 65 g butter
- 150 150 150 g water
- 1 1 1 tbsp sugar
- pinch pinch salt
- 80 80 80 g whole wheat flour
- 2 2 eggs
- to 400F. oven to 400F.
- such that the batter drops from the spoon.
- Transfer into a piping bag.
- 4-3 4-3 cm mounds. Top each with a round of frozen craquelin (see below).
- 25 to 25 minutes or until well browned. Cut a small slit in the bottom and allow the steam to escape, and let cool on a wire rack.
- speculoos craquelin
- Adapted from the cream puff cookie topping from Bouchon Bakery by Thomas Keller and Sebastien Rouxel.
- 85 85 85 g brown sugar
- 75 75 75 g whole wheat flour
- pinch a pinch or sprinkle each of ground cinnamon, cardamom, clove white pepper & nutmeg
- 50 50 50 g butter
- 3-4 to rounds around 3-4 cm in diameter (match to the size of the choux mounds).
- chestnut and caramel pastry cream
- Makes an excessive quantity of pastry cream. The pastry cream itself was too loose. I’ve been making very eggy pastry creams lately so this one has less egg.
- 140 140 140 g chestnut puree
- 270 270 270 g milk
- 50 50 50 g heavy cream
- 4 4-cm 4-cm length of vanilla bean
- 2 2 2 eggs
- 25 25 25 g sugar
- 27 27 27 g cornstarch
- pinch pinch salt
- 15 15 to g rum caramel (something made previously and lying around…recipe to be linked in future)
- Press the chestnut puree through a fine sieve. Set aside.
- Combine the milk and cream in a saucepan. Split the vanilla bean and scrape the seeds into the milk. Heat the milk mixture until steaming.
- to the eggs with the sugar and cornstarch until smooth. Slowly whisk in the steaming milk, then return to the saucepan. Cook, whisking constantly, over a medium heat until well-thickened and the starch tastes cooked.
- to to to spoonful of the pastry cream at a time to the chestnut puree and mix until smoothly incorporated. Lastly, mix in the caramel to sweeten to taste.
- assembly
- heavy cream
- to the cream until stiff and transfer to a piping bag fitted with a star tip.
- Slice Slice each éclair in half. Dollop a generous spoonful of chestnut pastry cream into the bottom of the éclair. Pipe a generous amount of whipped cream over top, then cover with the top half of the éclair.
Apple speculaas spice crescents
By foodiva
Preheat the oven to 350°F/175°C
- 1 can mini crescent dough makes 24 mini crescents
- 1 /2 apple peeled and diced into small cubes
- 1 /2 tbsp granulated sugar
- 1 /2 tsp Speculaas Spice Mix or Pumpkin Pie Spice Mix (to taste)
- 1 /4 cup almond paste 65 g
- milk optional - to brush crescents
- cane sugar optional - to sprinkle
crockpot beef short ribs with rich gravy
By foodiva
Instructions Heat the oil on high in a large frying pan (or the bowl of your crockpot if it’s flame-proof)
- Short Ribs:
- 1 tbsp oil
- 4 meaty short ribs
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 cup (240ml) red wine
- 1 and 2/3rds of a cup (640ml) beef stock (water + 3 beef stock cubes is fine – or use vegetable bouillon for gluten-free)
- 1 tsp dried thyme
- 1 tbsp tomato puree (usually gluten free, but best to check if required)
- 1 tsp sugar
- 2 bay leaves
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp Worcestershire sauce
- For the gravy:
- 2 tbsp cornstarch/cornflour
- 5 tbsp cold water
- To Serve:
- Creamy Mashed potato
- Green Vegetables
Tater Tot Waffle
By foodiva
Preparation Heat a regular or Belgian waffle iron and brush liberally with oil
- Vegetable oil (for brushing)
- 1 32-ounce bag tater tots (preferably Ore-Ida), room temperature
- Flaky sea salt
Blueberry, Lime, and Mint Pop Tarts
By foodiva
method Prepare the pastry: In a large mixing bowl, combine the sugar, lime zest, and crushed mint
- makes about 9-12 pop tarts
- for the pastry
- 3 Tablespoons granulated sugar
- grated zest from 6 key limes (or about two regular limes)
- 1/2 about 1/2 tablespoon fresh mint, bruised + crushed
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup (that's two sticks) unsalted butter, cold and cut into cubes
- 6-8 Tablespoons cold half & half cream (or whole milk)
- for the filling
- 2 cups fresh blueberries
- 3 Tablespoons fresh lime juice
- 1/4 cup granulated sugar (use more or less depending on the sweetness of the berries)
- prep
- 1 egg, lightly beaten
- 2 Tablespoons granulated sugar