Category Archives: Baking

It’s been so long…

It’s been very long time since my last blog – almost a year… I feel like I forgot how to use this site. I just got very busy with my baking, and what even worse – got obsessed with it!  I know, when is something happening to you, there is always somebody else in this same situation too. You are never alone. So, I am curious, is there anybody else who are obsessed with baking in my readers? I hope that somebody will read this post anyway, even though the post itself about really nothing important.

I just think, that when you are you doing something it has to be from your heart, not just because you have to do that. That’s when it becomes your passion. And people always feel that. Yesterday I had very good time watching movie  JULIE &JULIA about Julia Child. Meryl  Streep and Amy Adams were both great in the movie. And you can see how they both are obsessed with cooking! And what is funny to – with writing also! Good example for me. Maybe I will restart my blogging again, will see.

  • So, that was it. Have a great week ahead and always follow your true passion!tort1

Wordless Wednesday

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Dessert for Monday

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Happy Easter my blogger friends!!! I haven’t publish long time and decided to start doing that again.

I want to share with you my favorite recipe for Eclairs, or Choux Pastry. It is very yummy pastry which you can made with different fillings (vanilla custard, buttercream, whipped cream etc). For many of you it seems complicated but if you give a try (ok, maybe several tries) you will be rewarded with very yummy result. And most important – you will do it yourself and you will make it with fresh and natural ingredients!

What you will need:

90 gram (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs

Preheat oven to 450 degrees. On a parchment paper sift your flour. In a small pot combine together water, butter, salt and sugar.Bring to a boil on a medium-high heat. When butter is completely melted take from the heat and dump sifted flour at once. Start stirring with wooden spoon until everything is incorporated.

Return pot on the stove and continue stirring on a medium heat about 1-2 minutes. Dough will start looking like a ball and walls of the pot will be covered with thin film. It is time to take from the heat.

Next step can be made with a stand mixer or with manual one. Either way, first you have to start mixing on low speed for 2-3 minutes to cool down a dough little bit. Otherwise eggs will be cooked in a very hot dough, right? Then start adding eggs, one on a time. After each addition you have to mix properly until each egg is totally incorporated in a dough. After the last one the dough should start making ribbons and look shiny.

Now it is time to put on a baking sheet. Cover heavy duty baking sheet with parchment paper and secure edges with a dab of dough to keep paper on place. Fill pastry bag with still warm dough with #5 tip. Pipe mounds in your prefered size (1 1/2 inch or smaller ones for a bite size eclairs) about 2 inch apart from each other. Bake for 10-15 minutes (with conventional oven it is usually 12 minutes) until they puffed and start looking gold. Then reduce heat to 350 degree and bake for another 10-12 minutes. You have to keep eye on them all the time especially if you trying first time. After that turn your oven off but keep eclairs in the oven for additional 8-10 minutes to let them dry completely.

Remove and let them cool on the cooling rack. You can start filling them after they are completely cool.

I hope the recipe and encouragement will help somebody to try. And what about you? What is your favorite recipe?eclair2

Very short post…

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Hello there! I started the blog 6 months ago and posted several posts  and then somehow stopped, I don’t really know why… Mainly, I think, because I didn’t really see the purpose of it. I thought, nobody is going to read that stuff, so…

But suddenly a couple of days ago, I wanted to check the spelling of my blog name, and I google it. You can’t imagine my reaction, when in response I’ve got 2 (TWO!) pages with links, where the name was used! I started to check everyone of it, and realised that people really even quoting it :), Pinned it, etc…

So, for those, who are not sure is it really worth it to put something you’re passionate about in the blog, this is the answer – Just write. That’s right.

This wasn’t really a recipe post, just my thoughts… Now I know, that I have to prepare something new for my blog and I will.

Have a great day

NUNE

Healthy Eating is a Matter of Personal Choice

Today in the store I noticed a cake stand and decided to look at the labels of some of the cakes there. List of ingredients took up almost the entire side of the package. It means that instead of real cake you are eating just chemical components… In that case it is no surprise that sooner or later in life we end up with so many health issues. In order to offer to the consumer cake for that low price the big chain stores are offering, they have to use those ingredients.

In my case I only use whole products that you can actually pronounce – eggs, sugar, butter, real cocoa (best quality), chocolate, cream, real vanilla, flour etc.

Because I believe that people should have access to cakes free of chemicals.

Feel free to also visit my Facebook page.

Thanks for reading,

Nune

Gluten and Guilt Free

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I do love to bake, really, I do. But sometimes my family complains about putting on pounds.

And last weekend I decided to make something sweet but in the meantime not so heavy. So, this is gluten-free dessert for you, without any flour.

All you need is 4 egg whites and 1 cup of sugar. Some recipes call for 1,5 cups sugar for that amount of egg whites, but I used only a cup and it turned out just fine. And who needs extra sugar anyway?

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Preheat the oven to 200 F (or 95 C). Line baking sheet with parchment paper.

First you have to carefully divide eggs, because even a smallest amount of yolk can ruin your merengue. It is better to divide egg whites when eggs are cold.

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Bring egg whites to room temperature before starting.

To clean the bowl of any fat or oil you can wipe it with some vinegar or lemon juice.

Place your egg whites in the bowl and start mixing them on the medium speed for 3-5 minutes. After that put on a maximum speed and beat until eggs become foamy but not dry.

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Start adding sugar with a spoon, keep the mixer on.

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When the mixture looks stiff and shiny, stop mixing. Transfer the meringue to the baking sheet with a spoon or a piping bag. This is totally your choice.

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Baking time actually varies from 1,5 to 2 hours, until meringues are dry. After turning off the oven, leave the meringue inside and keep the oven door open. When they are completely cool, remove from the oven and the baking sheet.

You can serve merengue like that or you can put your favorite icing between two merengue and it will become fancy pastry.

I decided to put orange zest in the icing and covered the meringue with my favorite drizzle – chocolate ganache. Three components – meringues itself, flavor of orange and chocolate made the magic! Light, fancy and sophisticated dessert.

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What is your favorite gluten-free dessert?

Enjoy!

P.S. For those, who had the patience to read my really long post, I want to also invite you to my Facebook page, where you can find much more variety of yummy pastries.

 

Limited edition cupcakes or story behind the photo

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Sometime ago I brought a book of Junior’s Restaurant & Cheesecakes recipes. I never before heard about that place (which is in NYC, btw), but I like the recipes and one in particular – Oreo cookie cream cheese cupcakes. Recipe was complicated, but I was very determined to make those cupcakes.
So… I did. In each paper cup you have to make a real mini cheesecake. And bake them also like cheesecake. After spending 2 hours baking I was rewarded by the most delicious cupcakes I ever baked! Not only they looked exactly the same as in the magazine, they tasted amazing!
So never be afraid to try something you never tried before.
 
 
ilivingwell

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