Lemon Rose Cupcakes

This year for Valentine's Day I wanted to make something festive for my friends. It had to be something easy to carry and pass out which brought me to the option of a cupcake. I love cupcakes for this reason, they are perfect for sharing, they are portable, and who doesn't love a cupcake. Now there is a common misconception I must address, a cupcake by no means implies kiddie food or ordinary. Just because a cupcake doesn't have a fancy French name such as creme brulee or mille feuille doesn't mean you can't make it into a gourmet treat. Cupcakes are a way for you to get creative and they are perfect for taste testing because you can make a base batter and then add different fillings into each individual cupcake tin to see which one you like best. For example one time I decided to use a chocolate base and then I mixed in different combinations such as banana, raspberry, peanut butter chips, shredded coconut, etc. 

For these cupcakes I wanted to do something exotic and different, not the typical chocolate or vanilla cupcake. The idea came to me when I was shopping in my favorite Persian market, getting my weekly supply of spices I noticed a bottle of rosewater. Rose is a pretty common flavor in middle eastern sweets, it's light and refreshing while still able to hit the sweet spot. Suddenly I saw visions of beautiful pink rose cupcakes dancing in my head, it was my "ah ha" moment...perfect for Valentine's Day! Rosewater is very sweet so I decided that a fresh zest lemon base would complement the rose frosting wonderfully. My friends loved these cupcakes, you can make them for birthday parties, bridal showers, or maybe a tea party. Enjoy, and don't forget to share! Bon App

Recipe makes 18 cupcakes

**Rosewater extract is VERY sweet remember that a little goes a long way, and though the amount used in the frosting may not seem like enough...it is. If you want to kick up the rose flavor with out adding extra sweetness try using rose extract instead of rosewater 

Ingredients 

for the lemon base:

-2 cups of flour (I used white rice flour, but feel free to use regular white flour)

-2 cups sugar (unrefined)

-1 1/2 sticks butter

-2 eggs

-grated zest of 2 medium lemons

-1 tsp baking powder

-1/2 tsp baking soda

for the rosewater frosting:

-1 stick butter

-2 cups powdered sugar

-1 tsp vanilla extract

-1/4 cup heavy whipping cream

-1/8 tsp rosewater

-few drops of red food coloring

Directions

Preheat oven to 350 F.Zest the two lemons, medium size zest (or however you like the lemon to show up in the cupcake). In a bowl add the flour, baking powder, sugar, and baking soda. Melt the butter and stir that into the flour mixture until smooth. Add the eggs one at a time, then incorporate the zest from the lemons, make sure that it is folded well into the mixture. Line a cupcake tin with foil or paper liners and distribute the batter evenly among the cupcakes. Let bake for 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 

For the frosting use a stand up mixer or a handheld electric mixer. Cut the butter into 1 inch cubes and start mixing, slowly add the powdered sugar. You may want to add a portion of the powdered sugar, then add the cream, then add the rest of the sugar. Mix until smooth. Finally add the vanilla and the rosewater and the food coloring to give the frosting a pink color. 

Wait until cupcakes have cooled then with a wide knife add a generous amount of frosting to each one, in a circular motion. Garnish with a dried rose if you have any.

Chocolate Buckwheat Costa Rican Coffee Cupcakes

(try saying that three times fast!)

                                

It is no secret that I am completely obsessed with coffee and chocolate(who is not?), hence the thought came to me to use a recipe in which I could harmoniously blend these glorious substances. When I was researching coffee I realized how easy it is to get lost in the literature, who knew there were so many techniques! Siphon, pour over, nel drip, moka pot, French press, and the list goes on and on not to mention which origin of coffee I would like to use: Ethiopian? Columbian? Hawaiian? For a girl who can spend an hour in the cereal aisle at the grocery store, all these choices for this recipe resulted in much more than I had bargained for, in short: a trip to San Francisco to visit the avant garde coffee makers, a $30 book on coffee, numerous coffee tastings of different origins, experimentation of different preparation techniques….all for the perfect cupcake, priceless!

Ok so what did I decide on you ask? For the origin I decided to do Costa Rica due to the fact that this is a point of origin for both cacao and coffee and I thought it would add a certain….je ne sais quoi to have a theme for the cupcake. (Or maybe it’s a bit of my type A personality peeping through)  I found the Ethiopian coffee to be too fruity (the coffee bean is dried in the cherry, resulting in a powerful berry flavor), and the Hawaiian coffee was a tad too mellow for what I wanted in the cupcake. The Costa Rican coffee was full bodied, rich, dark, decadent, aromatic…just what I wanted!  A trip to Whole Foods allowed me to find the perfect chocolate to pair with the coffee, a 71% cacao blend sourced directly from a single origin in Costa Rica and then processed in Belgium. Not to mention the chocolate bar is wrapped in a lovely little picture of a waterfall…who can resist? 

Ingredients (makes ≈ 24 cupcakes)

-3/4 cup strong brewed coffee (Costa Rican)

-4 eggs at room temperature

-1 cup raw sugar

-2 sticks of butter

-2 cups buckwheat flour

-3/4 cup brown rice flour

-1 ½ tsp baking powder

-1/8 tsp salt

-1 tsp coffee grounds (freshly ground)

-50 g dark chocolate (Costa Rican)

Directions

Let us begin with the coffee preparation since this is the key player in the recipe and it needs to be properly done for these cupcakes to be fabulous. I used a moka pot or the “Italian” method.  For those of you who are thinking, what the hell is a moka pot? No fear:

Ta da. So this dandy little contraption unscrews and you fill the bottom part with water up to the marked line, place the funnel in and then pack it with your ground coffee. Screw on the top and then place it on the stove and let it sit on the burner for 3-5 minutes. Depending on how course or fine you ground your coffee the time will vary, just wait until the coffee boils through it will usually start to make a screaming noise when it is almost done.  This is just one method option, if this seems too overly complicated for you feel free to just use a normal drip coffee maker, but make sure you buy the coffee beans whole and grind them right before making the cupcakes for freshness. Brew your coffee with your chosen method and let cool down.

Melt the butter and chocolate and let cool (don’t want to cook the eggs when you mix them in)

Mix the dry ingredients and slowly incorporate the cooled butter and chocolate. Mix in eggs one at a time but don’t over beat.  Add the coffee, stir well until the batter has smooth consistency.  Disperse the batter evenly amongst the cupcake tins. Place in oven for 13 minutes at 350 F, then wait for the magic to happen.

Espresso butter cream frosting
-2 sticks butter
-2 1/2 cup powdered sugar
-1 1/2 tsp vanilla extract
-1 1/2 tsp espresso powder

Dissolve the espresso into the vanilla and set aside
Use an electric mixer to mix powdered sugar and butter until smooth
Add the vanilla with the dissolved espresso

*wait until the cupcakes have cooled to frost them, use coffee beans as an optional garnish

Bon App!

Valentines Day: Dinner for Two

Here we are with yet another Valentines Day upon us. Bring out the fresh roses, chocolates, champagne, wine, over sized teddy bears, hallmark cards, red and pink everything! By now the big Vday is seen as an overzealous somewhat artificial way to show someone you care about them. Cynicals around the world mock this hallmark "singles awareness day" cringing at the site of happy couples prancing around dans amour. I personally love any excuse I can get to indulge in chocolate and wine so no need to ask me twice I'm in! Valentine or not, this can be a day to recognize all the different forms of love in your life, parents, friends, family. Maybe Valentines Day does not have to be about an epic romance, rather a chance to celebrate the people who mean the most to you! What better way to show someone you care than to cook for them. There is a special touch to a home cooked meal that cannot be replicated in restaurants, no need to go out when you can wine and dine your loved ones right at home!
When I was trying to plan what I wanted to prepare for this special meal, I wanted to do something simple yet elegant and refined. Something that people wouldn't be intimidated to make *cough cough guys*. I decided to go with pasta, there is something smooth, sleek, and sexy about it and well lets be honest Lady and the Tramp has made it an iconic dish of romance, not to mention it pairs fabulously with wine. The pasta I chose screams Italian utilizing chicken sausage, fresh bell pepper, succulent tomatoes, mushrooms, fresh rosemary, and a generous helping of Parmigiano Reggiano...YUM.
For choosing the dessert there was no question that it had to include chocolate, that was a given but how exactly was the quest. After hours spent salivating over cookbooks and magazines I decided to stick with my specialty: Tarte au Chocolate, decadent yet simple  utilizing only five easy ingredients. However I thought it might be nice to add a flare of hazelnut for the special occasion, I like to think of it as an adult version of Nutella. A creamy smooth dark chocolate tart with freshly shopped hazelnut, a perfect way to end the night. From my kitchen to yours I hope you enjoy these recipes and I hope they bring happiness and pleasure to you and whoever you make them for! Bon App

Fresh Pasta with Sausage and Mushrooms
serves 4
4 tbs extra virgin olive oil
3 chicken sausage links cut into bite size pieces
1 cup fresh mushrooms
3 sprigs rosemary finely chopped
pinch of pepper flakes
1 can drained canned tomatoes
1 cup low sodium chicken broth
1 12oz package of fresh linguine or fettuccine
freshly grated Parmigiano-Reggiano to garnish
3 medium bell peppers chopped into 1 inch pieces

Directions: Bring medium pot of heavily salted water to a boil. When I say heavily salted I mean this thing should taste like the ocean! Add a view tbs of olive oil so that the noodles will not stick together when cooking. Meanwhile heat 2 tbs olive oil in heavy skillet over high heat, add the sausage and stir occasionally until browned ~ 3 minutes. Add the tomatoes, mushrooms,chicken broth, bell peppers, and rosemary. Bring to a boil and then reduce to a simmer. Let this cook until the flavors have mixed adequately and the mushrooms have tenderized. Meanwhile cook the pasta according to package timing until al dente. Drain well, plate and spoon sauce over the noodles. Top with the fresh Parmigiano-Reggiano, red pepper flakes, and some fresh black pepper et voila dinner is served! Pairs great with a nice dry red wine such as a Cabernet or Merlot.

Now to the good stuff....dessert!


Chocolate Hazelnut Tart
3 eggs
12 tbs butter plus more to butter pan
200 grams quality dark chocolate such as Ghiradelli or Valrhona
1/2 cup finely chopped hazelnut plus more for garnish
220 grams of raw sugar
9 inch spring form pan
                                                                                    2 tbs of flour of your choice

Preheat oven to 375 F. Melt the chocolate and butter carefully, if you need help with this look at my chocolate buckwheat cake post. After the melted chocolate butter mixture has cooled a bit mix in the eggs, sugar, and hazelnut. Butter the pan and sprinkle some sugar on the bottom. Pour batter into pan and put in oven for approximately 18 minutes, though ovens vary so eyeball it towards the end. Bake this ahead of time because it only gets better the longer it sits...though I've never had it last more than two days at my house! When ready to serve sprinkle with powdered sugar and some more chopped hazelnut, or maybe some strawberry too. Pair with a cup of coffee, it accentuates the chocolate.

Lemon Poppy Seed Quinoa Pancakes

As promised here is the recipe!!! This one is inspired once again from Beatrice Peltre's cookbook La Tartine Gourmande I encourage everyone to get it, it's a wonderful way to dip your toes in the water of fine cooking....it is gourmet, yet not overwhelming as some cookbooks can be. Also feel free to be creative and use alternatives, for example maybe instead of the coconut milk I used in this recipe you could try almond milk or hazelnut milk. Really in the world of cooking the possibilities are endless don't be afraid to explore!
These pancakes utilize quinoa (pronounced keen-wa) which seems to be very popular right now with food savvy people around the world due to its high nutritional content. Quinoa originates from South America in Ecuador, Bolivia, Columbia, and Peru. It adds a wonderful texture to baked goods, but can also be wonderful on its own as a side dish or even in soup or salad. Need some help with how to cook with quinoa? Here are 15 wonderful recipes for quinoa from cooking light

http://www.cookinglight.com/food/recipe-finder/cooking-with-quinoa-00412000073996/

ok ok now to the recipe...

Ingredients
1/3 cup of quinoa
2/3 cup brown rice flour
1/3 cup almond meal
2 tbs blond cane sugar
1 tsp baking powder
pinch of sea salt
2 tbs poppy seeds
grated zest of one lemon
2 large eggs
1 cup of coconut milk
t tbs vegetable oil

Directions
In a mixing bowl measure out the quinoa, brown rice flour, almond meal, sugar, baking powder, and baking soda. Add the coconut milk, and mix in one egg at a time (be careful not to over beat the eggs). Stir in the oil and add poppy seeds and mix until they are dispersed evenly through out the batter. Mix in the lemon zest (finely grated) and save some to garnish.
Heat a frying pan with some nonstick cooking spray, pour 1/4 cup portions of batter. Wait until bubbles form around the edges and then flip and cook 1-2 minutes or until golden brown. Garnish with the extra lemon zest and serve with warm maple syrup. Bon App!

Quick Weekday Breakfasts

The morning is my personal favorite time of the day, there is something magical about the way the suns first rays light up the sky. A new day is a new start, a chance to try new things, meet new people,explore different places. While most of us are stuck in daily routines, be it school, work, or both chances are that "today" will most likely be like yesterday and the day before and the day before and so on. But the morning is prime time for dreamers like myself because there is always that slight chance that today could be different, no one really knows for certain what the start of each day will bring and perhaps this is why I have come to love mornings so much because there is a certain mystery and excitement to it. It is said that breakfast is the most important meal of the day and I am a firm believer of this philosophy. So here's a good question, why do so many people skip it?? Being a university student I completely understand what lack of sleep is, its much easier to stay in bed and hit snooze a few more times than to make the effort to get up and make some oatmeal.  But I assure you if you start to make that effort, over time it will become easier and eventually....enjoyable! Breakfast is a chance for you to set the tone and mood of your day. Instead of hitting snooze how about you treat yourself to one of these delicious quick breakfast options for your busy week day...you deserve it! Let your body and mind have a healthy start to the day as you ponder upon the question "What will today bring?"

Bonjour et Bon App!

Strawberry-Coconut Smoothie 

I found this one in the January issue of Whole Living, smoothies are a great way to start the day. Doesn't get much easier than tossing ingredients into a blender!

Makes 1 Serving

Blend one cup of frozen strawberries, 1 banana  2 Tbsp light coconut milk, 1 tsp lemon juice, and 3/4               cup water until smooth

Chai Steeped Oatmeal with Banana and Walnut

Everyone has had oatmeal, and it can get boring quick so I like to experiment with ways to keep it interesting and palate pleasing.

I like to use old fashioned quick cooking oats because you still get all that delicious texture as steel cut oatmeal, but don't have to cook it as long. Use your favorite brand of chai for this recipe, my personal favorite if mariage freres...but that is the tea snob in me. I realize that not everyone has french tea in their cupboards so any organic brand will work well for this. I say organic because I have found that if artificial ingredients are used in a chai blend it usually ends up tasting like liquid big red gum....yuck!

Steep the chai tea in one cup of water, when finished steeping add 1/2 cup of old fashioned quick cooking oats, a dash of salt and microwave for one minute. Add some fresh chopped bananas and walnuts et voila! Breakfast is served. Enjoy with some fresh juice or coffee, or maybe a side of Chai!

Blueberry Mint Smoothie

Again this one is from the January issue of Whole Living. I really enjoyed the flavor blends of this one, very unique. The mint really comes through making this smoothie extra refreshing and energizing.

Makes 1 Serving

Blend one cup frozen bluberries, 1/2 avocado (small one), 1/4 cup orange juice, 1/2 cup fresh mint leaves, 1 tsp lemon juice (don't leave this out, it really brings the flavors together!), and 1/2 cup water until smooth.

My Rustic Apple Oat Muffins

In the winter there is a unique warmth that comes from a well used kitchen. It's hard to pinpoint what it is exactly that creates this aura, maybe the way the oven heats the house,or the circulating aroma of sweetness, or the way it brings my family together all of us eagerly awaiting to try my newest concoctions. These apple oat muffins are my newest invention, also gluten free as I am still experimenting with alternatives to traditional baking flour. I named them "Rustic" because  they taste deliciously earthy, using natural simple ingredients. These muffins are a great way to start your day and will surely lure all your housemates to the kitchen with tantalizing scents of cinnamon, apple, and toasted oats. A great addition to a brunch, or eat them on their own for a quick every day breakfast. After you bake them they are a great snack to have on hand for days after. Packed with protein and complex carbohydrates, I have been taking them with me on all my winter excursions, hiking, skiing, you name it!

View from China Peak ski resort in California, I enjoyed one of my apple muffins as a midday snack in between ski runs, practically had the whole mountain to myself that day! Ahhh the simple joys in life

                                                                                                                

Hiking trail at Squaw Leap (Auberry, CA). The muffins made a great addition to my picnic that day! So nice to bask in the sun and enjoy the fresh mountain air.

Now to the good stuff....The Recipe!

What you will need:

-2 large eggs
-1/2 packed cup of light brown sugar
-6 tbs of butter
-1 teaspoon vanilla extract
-1/2 cup Brown rice flour
-1/4 cup almond meal
-1/2 cup rolled oats
-Dash of seas salt
-1 teaspoon baking powder
-1/2 teaspoon baking soda
- 1 cup finely grated fuji apples (or other pink variety, this comes from two average sized apples)
-2 teaspoons cinnamon

Directions

Preheat the oven to 350F (180C). Line a muffin pan with paper liners (makes 12). 

In a bowl beat the eggs and the sugar, add the melted butter and vanilla. Slowly add the flour mixture and mix until fully incorporated. Next add in the oats, salt, cinnamon, baking powder and baking soda stirring well, but do not over beat the eggs. Finally after everything looks pretty even i.e. no lumps of flour, then add in the grated apple making sure it is evenly distributed throughout the batter. Now distribute the batter evenly among the muffin cases, batter should fill 3/4 of cup. Top each muffin with a sprinkle of oats. Bake for 25 minutes until golden brown. Et voila, easy as that you are ready to enjoy the deliciousness of this tasty treat! Enjoy in the morning with some fresh juice, or maybe some tea. Or maybe as an apres-ski with some chocolat chaud! 

Stay happy, stay healthy, enjoy the small moments in life for those are what contribute to "the big picture"

-Until next time my friends, Bon App!

Chocolate; Je T'aime

It's hard to say when my love affair with chocolate first began. I've had a sweet tooth ever since I was a young girl, never one for craving a hamburger or pizza but always ready for dessert no matter what time of day. I suppose I started to understand the beauty and complexity of chocolate when I lived in France for a semester during college, maybe not just chocolate but food in general. The French take great pride in their gastronomy, they view food as extension of the soul, the heart, an art form that can be shared and enjoyed among friends and companions. For a young American girl this was an entirely new concept for me. In America it seems there are two extremes, over indulging in poor quality cheap food such as"MacDo" as the French call it, or eating cardboard-like substitutes and protein shakes to stay skinny. The French have absolutely no remorse for indulgence, in fact it's seen as the norm to be indulgent in quality foods but of course all with moderation.
One of my fondest memories of my experiences with chocolate would have to be the first time I went to La Maison du Chocolat in Paris. I walked in to an alternate universe where chocolate was treated like gold: granite counter tops above the glass case where the glorious chocolates rested, and OH the selection!! Chocolates with exotic peppers, fresh sea salt and caramels, complex ganaches, perfectly dusted truffles, the list goes on and on. I was in heaven, or at least my version of it anyway. Men in tuxes stood behind the counter delicately selecting the chocolates with their white gloved hands.....tres tres swanky. Only Paris can get away with this over-the-topness. Fifty euros later I had my glorious box of chocolate, I savored every bite...of course I shared as well! (Ok maybe just a little)
When I bake anything chocolate, I always turn to a French recipe for guidance, what can I say? When it comes to chocolate, the French have got it down everything from a tarte au chocolate to a pan au chocolate, it just doesn't get much better!

Buckwheat and Almond Chocolate Cake

This recipe is from one of my favorite cooks Beatirce Peltre, who is of course French! Her cookbook La Tartine Gourmande is a must have, she incorporates simple wholesome ingredients which accumulate to culinary works of art pleasing both the eyes and the taste buds! This cake is pure chocolate deliciousness but perfect for after the holidays because it is not too rich, and gluten free! So now you can have your cake and eat it too...Bon App!

What you need:
-9 inch round cake mold
-7 tablespoons unsalted butter; 100g;3 1/2oz (and more for the pan)
-100g bittersweet chocolate (70% or more cocoa) *don't go cheap on this, get a good quality chocolate such as Valrhona..No Hersheys!
-4 large eggs
-1/2 cup blond cane sugar
-Pinch of sea salt
-1 teaspoon pure vanilla extract
-1/4 cup (35g;1 1/4 oz) buckwheat flour
-1/4 cup (30g;1oz) almond meal
*I've included weights if you have a cooking scale use that, it is far more precise than cup measurements

Directions
Preheat oven to 350 F (180C), butter the cake mold and set aside. Place the butter and chocolate in a bowl and melt it in a bain-marie (this the french word for water bath). This is where you boil a pot of water and place another bowl over that pot so that the steam from the boiling water melts the chocolate and butter evenly. I personally never use this technique....microwaves are always useful. HOWEVER please use caution when using the microwave for every microwave is different and there is nothing worse or more sad than burnt chocolate. My advice is microwave for thirty second intervals and take out to stir the melted chocolate and butter until it has a silky smooth texture with no lumps.
In a mixer beat the eggs and sugar and sea salt, fold in the vanilla and melted chocolate mixture. Gently incorporate the flour and almond meal and work through until smooth. Pour the batter into the cake pan and bake for 30 minutes or until the blade of a knife inserted into the middle comes out dry. Remove from oven and let it cool for 5 minutes. Enjoy right away for a warm chocolate treat, or save for later!Don't forget to share with family and friends! This cake pairs beautifully with an almond tea if you have it on hand, if not a chamomile blend is nice as well.
*If you want to kick up the chocolate level a notch try using Ghiradelli Twilight Delight (72% cocoa), I've baked with this many times and it never ceases to please