welsh cookies

1)Harmonica Necklace from Urban Outfitters 2) Cozy Danish Home 3)USB-stick from Bo Bedre 4)Welsh Cookies

Welsh Cookies-

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup white sugar
1/4 cup butter
1/4 cup shortening
1/2 cup dried currants
1 egg
1/4 cup milk
1/3 cup granulated sugar for decoration


DIRECTIONS
Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

Song of the Day: THAT WAS THE WORST CHRISTMAS EVER by Sufjan Stevens

British Breakfast

English Crumpet recipe

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

Perfect with a nice spot of black tea.

baking day

I did it! I actually made some definately-not-perfect-but-very-tasty-almond macarons with dark chocolate ganache. These are from the second batch, which I made on Sunday because I was a bit disapointed with Saturday's batch. For Saturday's, I made the shells wrong and then foolishly filled them with home-made salted caramel. Guess what? It hardens. So, although they are sweet and pretty tasty, one could bust a tooth if not cautious. The batch pictured above are delightful though- egg-shell-like outer meringue and a slightly creamy center, filled with the rich orange-infused dark chocolate.
I also made some other holiday treats with a friend. We baked all day long and made (along with batch number 1 of the macarons) Pebernodder (Danish Peppernut Christmas Cookies) and White Chocolate Peppermint Bark. What a wonderful day.

Here are the links to the recipes I used:
Macarons
Pebernodder
Chocolate Ganache
and for the White Chocolate Peppermint Bark: just melt some white chocolate and mix in crushed candy canes then spread the mix on a piece of wax paper and set outside or in refrigerator. Pretty self-explainatory though...

Bon Appetite!

sweet parisian dreams

The other day, I awoke with a strong feeling that I should be in Paris right now. Aside from the fact that many people dream of living amongst the beautiful and all things pretty in the city of lights, I felt an especially strong longing after I awoke from my dream which, although I can't remember it, I'm sure had something to do with said City. I pictured what I would do that day if I were in Paris and I came up with this: there is nothing I would rather be doing than lining up at the patisserie early in the morning and arriving home to my Montmontre apartment with a beautiful box full of Lauduree or Pierre Herme macarons and spending the morning sitting by my flower-filled window with my black cat, who would be named, naturally, chat. Ah and then the regret came that I didn't actually eat a single macaron whilst I was actually in Paris this summer. So anyways, this weekend, I decided I would spend some time making my own macarons and being Parisian for a day. Oh la la.

I found a couple of recipes online so hopefully the day will be a success:
La Tartine Gourmande (Cardamom Wattle Seeds Macarons with Orange Filling)
Tartelette (Espresso Toffee Macarons)
Epicurious (Laduree Chocolate Macarons)
David Lebovitz (Chocolate Macarons)
Veronica's Test Kitchen (Basic Macaron Batter)

...also, read this article: Man v Macaroon from the Times and this slideshow on the art itself. Bon appetite and sweet dreams.

(photo from flickr here)

italian hot chocolate

I was looking through some travel guides (what else is new) and I read something about how Italian hot chocolate is different from the American, very liquid, hot chocolate. It is supposedly a lot thicker and richer. This made me curious, and I happened upon a recipe via Lucullian delights for "dense hot chocolate" I think I may try come some frigid day...

DENSE HOT CHOCOLATE
2 rather big cups
4 tblsp high quality cocoa powder
3-4 tblsp sugar
4 tblsp corn starch
400 ml/1,7 cup milkspices or some other desired flavour

- Mix cocoa, sugar and corn starch very well.
- Pour milk into a pan and then add the dry ingredients while you whisk.
- Bring to the boil under constant stirring until it has reached the desired density.
- Drink and enjoy!

Probably horrid for your health, but what can I say, I have a sweet tooth!
>