Chocolate & Chestnut Pots de Crème
Last week I got a pretty awesome gift, a pastry cookbook from close, yet ever so far, Lebanon. In her book, Sweet Levantine, Lara Ariss writes about baking with an emphasis on local ingredients, like olive oil, halva and mastic, which she combines in both her Middle Eastern recipes and her classic European recipes.
In the past few weeks I’ve been going through krembo fever like it’s the middle of winter. Since I started making krembo (crembo) from Swiss meringue instead of Italian meringue, it became more fun to make them and safely serve them to the people I love. Like my sister, who didn’t feel well last week and was stuck at home. I made her a ruby krembo from lemon and raspberry, so pink and sweet and fruity.
Not every nephew or niece of mine gets an elaborate birthday cake. Sometimes there are constraints, and sometimes I’m just too tired. If I don’t make them a cake, their grandma usually does. But if I don’t make them a cake, I make them something else. This year for my eldest nephew’s birthday, I made mocha-vanilla krembo.
Coffee / Peanut Butter & Chocolate / Cinnamon-Banana Smoothie
Last summer I got a new blender as a gift from my parents, and since then I use it non-stop. Although I already managed to drop it and nick a corner, I can still use it. Until I get around to replacing the broken part, I had to post my favorite smoothie mixes inspired by Jerusalem’s Muffin Boutique, where I also happened to discover the yummiest pumpkin cream cheese muffin in town.
Oreo Mousse Cheesecake
In addition to the evil eye cookies I made for my dad’s birthday last month, I made him a small Oreo mousse cheesecake. Yup, small. It happens on every birthday. By the time we get to the cake, everyone is already full from the chocolates and sweets. So I made a small cake to fit our appetites. What a mistake. The cake was so delicious, it was gone in a matter of seconds.
I haven’t uploaded a blog post for more than a month now, because I tried to be dairy free for a while and the only result of that experiment was a decrease in my baking desire. The damned experiment ended last week on my birthday with a very dairy tiramisu cake. To go back to normal, I made a geode cake for little Eliora and Archie who came to visit from the States.
How to Caramelize White Chocolate & Make Dulce Spread
White chocolate is the most problematic of them all. Simply because it doesn’t contain cocoa solids. But that doesn’t mean it’s not chocolate. It contains enough cocoa butter to be respected and considered as chocolate. However, from the moment I tried caramelized chocolate, I realized it would be hard to go back to just “plain” old white chocolate.
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