Sweet Lavender Crisps

Lately, I’ve been on a lavender kick. We have three lavender bushes in our backyard, and seeing all the pretty summer recipes one can make with the beautifully scented flowers- how can I resist?

I searched the web for a lavender cookie recipe and stumbled upon this wonderful blog called Cooking Books. Andrea, the blog author had this wonderful orange and lavender crisp recipe that I tried immediately upon finding it.

I did make some revisions however, substituting the orange with lemons and adding a bit more lavender than required.

Thank you Andrea! You have a very beautiful blog and I am so thrilled to have found it!!

Sweet Lavender Crisps
(Adapted from The Great Big Cookie Book)

Prep Time: 12 minutes
Inactive Prep Time: 1-2 hours – overnight
Cook Time: 7-9 minutes

½ cup sugar
Approximately 4-5 teaspoons fresh lavender
Zest of 1 lemon
½ cup unsalted butter, room temperature
3 teaspoons of lemon juice
A pinch of salt
1 cup AP flour

Place the first three ingredients into a food processor and process on high until everything is finely minced and the lavender and zest are distributed throughout the sugar. Set aside.

Cream the butter in a large bowl with electric mixer, then add the sugar and continue to mix on medium speed until light and fluffy. Beat in the lemon juice and salt, then stir in the flour gently.

Wrap dough in plastic wrap and refrigerate for 1-2 hours until firm or overnight.

Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.

Roll the dough out on a lightly flour surface, to about 1/8" thick. Cut into small cookies place on the baking sheets. Bake in the center of the oven for 7-9 minutes, until golden but not too browned.

Let cool on the pan for about half a minute, then transfer to cooling racks to finish.

Enjoy!!!


xx,
Tammy

A Special Recipe for Monet

Some time ago, Lizzy from That Skinny Chick Can Bake!! & Kate from Kate's Kitchen emailed me along with a bunch of other wonderful bloggers to offer a recipe to Monet from the lovely site, Anecdotes & Apple Cores. I was so pleased and excited to do so. Lizzy and Kate are compiling a binder of comfort food recipes in Monet's remembrance.

Monet has requested that all the participating bloggers share our recipes today and I am sharing my Wicked Good Boston Cream Pie. Monet, I hope you enjoy this recipe as much as my family and I did. God bless you and your family always.

Wicked Good Boston Cream Pie
(Adapted from Cook’s Illustrated Magazine, March & April 2011)

NOTE: Chill the assembled cake for at least 3 hours to make it easy to cut and serve.

Prep Time: 20 minutes
Cook Time: 12 minutes + 22 minutes
Inactive Prep Time: 2 hours or up to 24 hours

Pastry Cream:
2 cups half-and-half
6 large egg yolks
1 cup sugar
¼ cup unbleached AP flour
4 tablespoons cold unsalted butter, cut into four pieces
1½ teaspoon vanilla extract

Cake:
1½ cups unbleached AP flour
1½ teaspoons baking powder
¾ cup whole milk
6 tablespoons unsalted butter
1½ teaspoons vanilla extract
3 large eggs
1½ cups sugar

Glaze:
½ cup heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped fine

FOR THE PASTRY CREAM: Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks and sugar in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add 1.2 cup to yolk mixture. Whisking constantly, return yolk mixture to half-and-half in saucepan.
Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1-2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 35 degrees F. Lightly grease two 9-inch round cake pans. Whisk flour and baking powder together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand and add hot mil mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
Divide batter evenly between prepared pans and bake for about 20-22 minutes or until cake tester comes out clean.
Transfer cakes to wire rack and let cool completely.

FOR THE GLAZE: Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth. Let stand, whisking occasionally, until thickened slightly.

TIME TO ASSEMBLE: On cake stand or large plate, place one cake round down. Whisk pastry cream briefly, then spoon onto center of cake. Spread cream evenly to cake edge and place second cake lay, bottom side up (I made the mistake of not doing so). Press lightly on top of cake to level.
Pour glaze onto center of cake and spread to edge of cake. Chill finished cake at least 3 hours before slicing. This cake may be made up to 24 hours before serving.

SOME FACTS ABOUT THIS RECIPE-
This was a very interesting issue of Cook’s illustrated. This is not your traditional Boston Cream Pie recipe.
The key to a pastry cream that isn’t too thin and ‘watery’ is the heated half-and-half and flour (not cornstarch).
Another interesting fact in this recipe is the corn syrup in the glaze. The syrup helps to make the glaze shiny, and keeps it from becoming dull and hard looking.
Boston cream pie is traditionally made from a genoise-like sponge cake- this recipe calls for a hot-milk sponge cake. This recipe’s cake contains more butter, but still has considerably less fat than the traditional yellow cake.

So, there you have it- the key to a perfect Boston cream pie. I hope you lovelies try this recipe soon- it is delightful!

xx,

Tammy

Jam Filled Cupcakes with Chocolate Butter Frosting

Not too long ago, I stumbled upon ‘CUPCAKE WARS’ on the Food Network, and OMG- I knew right then and there what I wanted next for dessert! Since then, I’ve become addicted- my newest guilty pleasure is ‘CUPCAKE GIRLS’ on the WE channel.

So, I began thinking, who better to turn to for the perfect cupcake than Martha Stewart? A girl after my own heart. On my list of absolute necessary baking essentials to have is the Martha Stewart’s Cupcakes cookbook, which offers 175 ideas of preparing cupcakes. Can you imagine 175 different ideas? …yes, so can I!

Jam Filled Cupcakes with Chocolate Butter Frosting
(Adapted from Martha Stewart)

Prep Time: 20 minutes
Cook Time: 20 minutes

For cupcakes you will need:

½ cup butter
1½ AP flour
1½ teaspoon baking powder
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
¾ cup whole milk
Seedless raspberry jam or mixed berry jam

For Chocolate Butter Frosting you will need:

¾ cup butter
1 cup confectioners’ sugar
¼ cup unsweetened cocoa powder
½ teaspoon vanilla extract
Zest of 1 lemon
¼ cup whole milk

Preheat oven to 350 degrees. Line a 12-cup muffin pan. Combine flour and baking powder in a large bowl. Using an electric mixer with paddle attachment, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Then beat in vanilla. With mixer on low, beat in flour mixture in two parts, alternating with the milk.

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, whisk together confectioners' sugar and cocoa. In a large bowl, using an electric mixer, beat 3/4 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in milk, vanilla and lemon zest. Beat frosting until light and fluffy, about 30 seconds.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and serve!


xx,
Tammy
~

I would also like to announce that my brother and I have officially launched our own writing blog, THE LABYRINTH! Please do take the time to visit and leave a comment. Thank you so much!

Lavender & Mint Infused Lemonade

There is nothing more refreshing than a cool glass of lemonade in the summertime. What’s better than lemonade is lavender and mint infused lemonade. An extra burst of natural sweetness from the lavender together with the clean taste of mint, will make this your favorite warm weather refreshment!

Lavender & Mint Infused Lemonade
(Adapted from Martha Stewart – marthastewart.com)

Prep Time: 5 minutes
Cook Time: 15 minutes

For Lavender & Mint Infused Lemonade you will need:

6 cups water
2 cups granulated sugar
¼ cup fresh or dried lavender
Juice of 3 large lemons
2 sprigs fresh mint
1 tray of ice cubes

Bring water and sugar to a boil in a large saucepan, stirring until sugar has dissolved. Remove from heat, and let stand for 10 minutes. Strain, discarding lavender. Let cool completely. Stir in lemon juice and fresh mint. Refrigerate until ready to serve. When ready, add ice cube and garnish with lemon slices and extra mint if you like. (Lemonade can be refrigerated in an airtight container for up to 1 week).


Happy Weekend & Cheers to Summer!!! :)

xx,
Tammy♥

Paris, Je t'aime

Today, I cordially invite you to come visit, perhaps the most visited city in the world- PARIS - the City of Light!

~The Roses of Notre Dame~

After all that sightseeing, how about an evening stroll through the winding pathways of Paris' famous Jardin du Luxembourg?

~

Aside from its architectural beauty, Paris is also one of the four major fashion capitals in the world! Ooh-la-la!

~

Parisian cuisine (especially Parisian desserts) is also something to marvel at!

(Starting top left: Paris-Brest; Directly below: La Parisieene Almond Croissant; On the right: Creme Brulee; Directly below: Pain au Chocolat)

~

La Dame de Fer

(The Iron Lady)

a.k.a. The Eiffel Tower

~

Ah yes, Paris is the place for me!!!

In the spirit of this French-themed post, I present to you a delightful recipe for Croissants (for when you may be feeling a little French)!

Croissants

(Adapted from Reader’s Digest Creative Cooking)

Prep Time: 1- 1½ hours (plus rising)

Resting Time: 1 hour

Cook Time: 15-20 minutes

For Croissants you will need:

4 cups AP flour

2 teaspoons salt

2 tablespoons lard –or- 2 tablespoons vegetable shortening, 2 tablespoons butter plus 3 tablespoons water

2 packages active dry yeast

1 cup lukewarm water

1 egg

6 tablespoons butter

For Croissant Glaze you will need :

1 egg, beaten

½ teaspoon sugar

Sift the flour and salt into a large bowl. Cut up the lard (or shortening mixture) and rub into the flour with the fingertips until blended to a coarse bread-crumb consistency. Proof the yeast with the water in a small bowl and pour it into a well in the center of the flour, together with the lightly beaten egg. Gradually incorporate the flour with one hand and beat the dough until it leaves the sides of the bowl clean.

Transfer the dough to a lightly floured surface and knead it for about 10 minutes until smooth. Roll out the dough to a strip about 20 inches by 8 inches and approximately ¼ inch thick. Beat the butter with a rolling pin. Smear out with heel of hand, gather up and smear again, until pliable but not creamy (and still cold). Divide into 3 portions. Flake a portion of the butter and dot it over the upper two-thirds of the dough, leaving a ½ inch border unbuttered.

Fold the dough into thirds, bringing up first the unbuttered part, then folding the opposite over. Give the dough a half-turn and seal the edges by pressing with the rolling pin. Shape into a long strip again, fold, then turn the pastry and repeat once more. Put the folded dough into an oil bag and let sit in the refrigerator for 30 minutes. Remove the bag, roll out the dough and repeat the rolling and folding three times more, but without adding more fat. Place back into oiled bag and left rest for about thirty minutes in the refrigerator.

To shape croissants, roll out the dough on a lightly floured surface to a rectangle about 22 inches by 13 inches. Cover with oil plastic or towel and leave on the table for 10 minutes. Trim the edges if necessary with a sharp knife to a rectangle 21 inches by 12 inches. Divide the dough in half lengthwise and cut each strip into 6 triangles, about 6 inches wide at the base.

Beat the egg and sugar to make a glaze and brush over each triangle. Roll up each triangle loosely, finishing with the tip underneath, then carefully curve the pastry into a crescent shape. Place the croissants, well spaced on a baking sheet. Brush the tops with a little more egg glaze and cover them with oiled plastic wrap. Leave at room temperature to rise until light and puffy. In the meantime preheat your oven to 350 degrees F.

Brush again with egg glaze before baking on the center and top rack of your oven. Bake the croissants for 15-20 minutes. Gently ease the croissants off the baking sheets with a metal spatula and serve while still warm.

NOTE:

To ‘proof the yeast’ simply combine packages of yeast with warm water and about 2 teaspoons of sugar. Mix well. Check the mixture after a few minutes and if it is bubbly, the yeast is good.

This particular recipe calls for more butter to be added during the first ‘rolling & folding’ process. I did not feel my dough needed more butter so I left it out. For a more ‘flakier’ croissant, add 6 tablespoons more of butter during the first ‘rolling & folding’ process.

This was the third time I prepared croissants. It is a time consuming preparation, but once you master the art of French baking, you will definitely want to try baking croissants again.

There are many variations to this French bread. You can add chocolate, nuts, ham or different cheeses to your croissants- making it sweet or savory.

Au Revoir,

Tammy

(Photo(s) via Weheartit, Google Images, Flickr & Wikipedia EXCEPT for those that bear the title of this blog!)

~

Midnight in Paris

(The lastest Woody Allen film)

Royal Sugar Cookies

Please excuse my bouts of MIA. This has been a particularly stressful time for me. I’ve been super busy with my studies and a few other things. But, I would not feel right if I left another day go by without updating Il Dolce Bacio. So, today I am going to share with you a recipe I made a little while back, but never thought to actually post - Sugar Cookies with a Royal Icing!

This recipe is very easy. And the fact that I didn’t prepare the cookies from scratch may be the reason why I was a little hesitant about posting it. But then again, who doesn’t like quick and easy desserts?

I used the new flower shaped cookie cutters I recently bought to be a little festive with the beautiful spring weather we’ve been blessed with!

In the meantime, I have been working hard in the kitchen to perfect a croissant recipe. I’m planning a big Paris themed post here on my blog and I cannot wait to share with you a few of the Parisian recipes I’ve been working on.

Until then!

Royal Sugar Cookies
(Icing adapted from Joy of Baking)

Prep Time: 12 minutes
Cook Time: 9 minutes

For cookies you will need:

1 package Betty Crocker Sugar Cookie mix
(Includes):
1/3 cup butter, margarine or spread, softened (not melted)
1 egg
1 tablespoon AP flour

For Royal Icing:
2 egg whites
2 tablespoons lemon juice
3 cups confectioner’s sugar, sifted
Approximately 2 drops of red food dye
Sugar sprinkles (optional)

Preheat oven to 350 degrees F.

Prepare Sugar Cookie mix as directed on the back of package. NOTE: make sure to follow the directions next to cutout cookies and not drop cookies!

After cookies are done baking, transfer to a wire rack and let cool completely.
Prepare the Royal Icing by beating the eggs whites and lemon juice with your electric mixer. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use

Enjoy!

xx,
Tammy♥