What she order? Creme Brulee?

So I’ve finally done it!

I finally made Creme Brulee.

Also I apparently won an award while I was at it.

Ya. Yours truly got the “Kreative Blogger” Award. Apparently it’s been floatin around 4 a while. And I finally got it!!

It only took me a little over a year to do it.  That’s when I decided to make this sucker  what it is today. A Foodie Site.

BTW, anybody know how to collect the award??

So what do to make for this occasion??? CREME BRULEE!!!

Why Creme Brulee?? Its a Celebration!!!

But I’ve also wanted to make this for a while, back when I was goin thru my “French” phase. Scroll Down thataway and you’ll see some pretty unique French desserts.

Creme Brulee is a real easy thing to make, what I think folks are scared of is the “Brulee” part.  Which is French for “Burnt”. There goes that French put to good usage y’all!

I myself wanted to get one of those giant blowtorches, however I can’t find one. So I had to use the Broiler button on the oven.

Just make sure to keep an eye on it. Cuz you take your eye off of it. You’ll have more than Brulee on that Creme.

So this is how I made this here:

Vanilla Creme Brulee

• 1 C Heavy Cream
• 4 egg Yolks
• Pinch of Salt
• 1/4 C Sugar
• 1 1/2 tsp Vanilla Extract

Bake for about 40 Minutes @ 325 Degrees.

Sidenotes

• This will fill about 4 ramekins. Or Heat-Proof Coffee Mugs
• Make sure to place them in a water-bath (or salle de baine, if ya fancy). Why? Helps them cook evenly, so the top don’t overcook while its still not in the center.
• The best way to tell that they are done, the center is jiggly in the center. Not wobbly or liquid-ee. It’s gotta be jiggly yet firm.
• To test THAT theory, with a glove shift the rack in the oven to see how they move, if they wobbly, They aint done yet.
• Afterwards, place in the fridge for at least 2-3 Hours to firm up.  Kinda like cheesecake.
• Place about  A tablespoon of sugar up top, then burn w/ a torch OR place on the Broiler for about 30 seconds til its caramelized up top.

And that’s it. Pretty simple no?

Give it a try. I dare ya. For realz.

So I may bring back the French dessert thingy, I may go another route. Who knows.

But summer’s nearly here, I think Ice Cream is in order. Last year I made Sorbet. I’m thinkin it’s time to try to make Ice Cream.

From scratch. (GASP!!! Clutch The Pearls!!!)

Anyways, y’all like what you see on here??

Like, Comment and/or Subscribe. I do keep this sucker updated frequently.

Who knows, I could win more awards. That’d be cool. Anybody know if and when they mail ‘em out?

Guess I’ll have to figure that out, now excuse, I got some Creme Brulee to eat.

Adios!!!

My Attempt at Souffle. Blackberry Souffle. Is there an accent key on keyboards?

Before I get to the topic at hand.

I’d like to say how amazed and slightly dumbfounded ( I say that in a good way) at how many followers I have and just how global this has become.

I know it sounds corny talkin about that. But at discoverin you can see where people are viewin ya site. This sucker done gone GLOBAL!!!

Shout out to all the other countries besides Amerrica(thats how I spell it sometimes) that see this site and comment and like what y’all see.

So what have I done lately: Tryin to finish up the drawings for the Grooms Cake I gotta make in June. I’ll hopefully have it successful w/out it crashin and burning into a firey flame.

Also I randomly ran in a 10k that I did not rehearse at all, but ran it for a friend. Needless to say I am owed dinner for that.

But I did eat a crap ton of Ice Cream. It was located at near this giant Ice Cream Company. And I even won a 1/2 Gallon of Ice Cream.

Winning.

So back to the original post.

So Souffle. Prob the most scariest French desserts around.

Mainly because of gettin it to rise and then it collapsing scares folks.

But also somethin to note about makin Souffle: Its an immediate serving dessert. As well as a ONE TIME thing too.

You can’t keep it in the fridge for too long cuz it aint gonna look like a souffle but mush.

Kinda like the Pumpkin Carriage in Cinderella after midnight.

So in other words. EAT IT! and EAT IT ASAP!!!

But that shouldnt scare y’all from tryin to make this.It’s pretty easy, just use:

• 4 egg whites
• 2 tlbspoons sugar
• pinch of salt + a couple drops of lemon juice
• 1 Cup of Blackberry Pastry Cream (see the post below on how to make reg Pastry Cream and add Blackberry Puree)

Bake at 400 Degrees for 10 minutes.

Sidenotes:

• Add a couple drops of lemon juice and pinch of salt to the egg whites and get to whippin.
• Then once they get to that Soft Peak stage, add the sugar GRADUALLY (dumpin it at once could drop the height of the egg whites)
• Fold in the pastry cream with the egg whites and put it in ramekins.
• To fool-proof this: DONT OPEN THE OVEN DOOR UNTIL the 10 minutes are up. NOT HALF-WAY, NOT QUARTER OF THE WAY. NO!!!!!!!

And you get this:

Unless you open the door at some random point. Then I cant help yall with that one. Just kidding. Maybe.

That’s all I got for nows. But for real shout out to all this international (I had to pause for a sec to figure how to spell that) attention and what not.

Also if you like what you see? Subscribe, Like and or Comment on what you like or see. I do pay attention to your comments.

Don’t think they go unnoticed.

Til next time I’ll leave you with this

BTW, I wanna make Creme Brulee soon, anybody got any ideas where I can find a big blow torch???

 

Mini White Chocolate Tarts w/ Blackberries up top.

 

oh hey there world.

I know what y’all prob asking “Where the heck you been?

Vacay?

Well….Yeah. Long story short: Drove up to my alma-mater cuz they were in the Final 4, watched them make the Championship game. They aint win, but that doesnt matter. They made it to the Championship on a “down year”. Who else does that?

Also I helped build a Chicken Coup. Pretty dope idea I gotta say.

Then I had to drive back, then had to work. Impromptu Road Trips can cost a pretty penny.

Then yesterday, had to serve that whole “Duty” thing. It’s kinda like the Hunger Games where you dont wanna get picked in the lotto. I aint get picked, but I waited 2 1/2 hours til I could bounce.

That and working all week long, so…that’s what I’ve been up to. So to those of y’all who were (I hope not)anxiously awaiting for a update last week.  I apologize.

My Fault Y’all.

So this is sorta on the cusp of French Dessert: Tarts.

These are White Chocolate Tarts w/ Blackberries up top.

Mine are kinda rustic lookin, but they taste and somewhat look good too, No?

 

What was the inspiration for this one? Welp, I figured French like Tarts. And I was about a week removed from reading The Hunger Games and they talk bout Blackberries in there a lot.

And conveniently I bought a thing of blackberries.

Don’t worry, these are not the kind that’ll kill folks when eaten.

I served theses up on Easter Sunday. Quite a hit w/ my ole-roomie friend.

Now the Filling is Pastry Cream that I put White Chocolate in. Quite Tasty I’d say. How you make Pastry Cream you ask?

Quite simple actually.

• 1 1/3 C of Milk
• 4 Egg Yolks
• 1/3 C Sugar
• 2 Tblspoon Flour
• 2 Tblspoon Corn Starch
• 1 tsp vanilla
• 1/2 C White Chocolate

Sidenotes:

• Put 1 C of Milk in saucepan and bring to a scald (aka bubblin on the sides)
• Whisk the yolks and sugar together, then proceed to pour some of the warm milk on the eggs WHILE whisking the eggs. DONT STOP WHISKING WHATEVER YOU DO!!!! ( UNLESS YOU WANT SCRAMBLED EGGS. You know Im serious when it’s in all caps.) Then pour it back into the sauce pan and continue whisking for a few minutes.
• Afterwards w/ the remaining amount of milk, stir  in the flour and corn starch til it comes together and then pour it in the sauce pan. Whisk until you see it thicken up.
• Take off the heat and drop in the chocolate(it’ll melt on its own) along with the vanilla extract.

And that’s it. Whatever Pie Crust Recipe you got, go head and use that.

Also I used a muffin tin and that’s how I got the “Mini” part to this Tart.

And you get this:

That’s all I got for now. I think I may have ran out of French Dessert ideas. Did I admit that out loud??

Oh well. Got any ideas? Tell me.  ( No really please do.)

Anywho’s You like what you see, Subscribe, Comment and/or Like. I really do update this sucker.

Unless I decide to go on a random trip somewhere. But I’ll at least tell you about it.

Til next time….Bon Appetit.

Punitions: French for Shortbread Cookie(s)

Since I last posted. I started readin that Hunger Games book.

My review is: Mind. BLOW’D.

I was first of all impressed how fast a read it is. I’m a slow as molasses reader and it takes me FORREVVVERRR to finish a book.

Thus why in skool, I had to use Spark Notes on discussions. Yeah I can admit that now. Although there was this one time in class a guy admitted it to the teacher that he had to use Spark Notes.

Face-Palm worthy moment right there.

But back to the Hunger Games. That Book Cray.

So anywho. Here’s part 5(? I hadnt really kept track) of my “ongoing” saga of me tacklin French Desserts.

So this one is about “Punitions” which is basically Short Bread Cookies.

I went w/this one cuz Girl Scout Cookies have gone back into hibernation. So Sad.

Think of how much dough they’d make if they kept them around all year. But they may also “accidentally” cause somebody to turn diabetic fairly quick if that happened.

Random story: Walkin out the Grocery Store and I (as usual) run into a Girl Scout askin if I wanted to buy some cookies. I of course did but I didnt have no cash on me. So I said no, but was informed they take check.

I told her I’d be right back.

So after digging around for 15 minutes to find my checkbook plus a pen, I walk over to buy me some PB Girl Scout Cookies.

Only, they ran out. WOMP WOMP!!!

Basically the Girl Scout’s lil sis summed it up: I went thru all that for nothin.

I did however buy shortbread. So this kinda tied in with Punitions. No?

HOORAY!!! Anyways.

What makes this different from your average shortbread?

Butter. French love them some butter. You can taste the butter in every bite. That sound corny, but I can’t think of nothin better to describe it.

So how do you get this here:

It’s easy

• 2 C’s Flour
• 1/2 C Sugar
• 10 tlbsps of Butter (softened naturally)
• 1 Egg
• pinch of salt

Then Bake for 10 minutes @ 350.

Sidenotes

• Roll out the dough to about 1/4 inch and use a cookie cutter. (I used the top to a Ragu jar.)
• You could roll it up in plastic wrap, put it in the fridge and then cut them in slices too, just be aware to cut them in even sizes.
• Now you prob notices some of them are darker than others. I put chocolate in their. Put in no more than 1 Tablespoon of cocoa powder in half the dough. Plus a splash of vanilla extract

And that’s it and you get somethin like this:

And that’s all for now. Seems like I got a lot goin on the next week, so I may or may not be able to get to another idea right away. Who knows.

But like what you see? Like, Comment and/or Subscribe to this bad boy. I do keep this sucker updated.

Also if y’all out there got any ideas, write ‘em on the comment wall. I do indeed read the writings on the wall.

BTW, what does that phrase supposed to mean anyway?

Anyways, I randomly bought some Collard Greens. Who excited to cook them?? This Guy.

But that’s for another time.

A Bientot y’all. That means Laterz  y’all.

Clafoutis: What the heck is that?

 

Happy Leap Day!! And happy B-day to those whose b-day is on a leap day!

So what would that make most people like 5-6 years old?

Anywhos today is also the first of a “Series”. I put that loosely in quotes cuz I dont know how long this’ll last.

This “Series” is an attempt of making desserts from the great country of France. Pourquoi France?

Welp, I took French in both High Skool and College. And I figured I’d put that to good usage.

Now before y’all wonder if I’m fluent in the language: Not Really. BUT! I can translate it. Give me a French Book, and I can make out most of what’s going on.

Of course I coulda tried to be a translator(HA! Yeah right) or be a teacher (Not Happening). But I decided this with this new found love of cooking/baking.

Plus the french have their own style of cooking I’ve heard.

So this is my tribute to the French.  So first up: Clafoutis. What is it you ask?

Basically, it’s the French version of Cobbler (i.e. Peach Cobbler) with the fruit on the bottom. Except instead of using a biscuit-ty kinda dough up top. The  French use a pancake or Crepe (where’s the accent circonflex when ya need it?!) batter to pour over the fruit.

Traditionally this dish is with Cherries. But you can use Plums, Apples, Raspberries, Blackberries if you aint a cherry fan.

Now you know. Where’s that NBC shooting star at when you need it huh?

So speaking of two of those fruits, I used Plums and Apples in this Clafoutis.

I had one of my “Guinea Pigs” try it out. Basically somebody I know who’s willing to sacrifice their appetite for the sake of experimentation.

He liked it.

And it’s very easy to put together

If you got a Crepe Batter Recipe you like to use, go on and use that.

Mines this:

• 1 C Flour
• 2 tbs Sugar
• Big Pinch of Salt
• 1/4 C Butter (melted)
• 1 C Milk
• 1/2 tsp Vanilla
• Zest of a Citrus Fruit (Orange, Lemon. I used Meyer-Lemon) If you want.
• Take your fruit of choix (thats choice in French) and put 2 tbs of sugar over it and let that get soft.

Pour Batter over Fruit and Bake for about 30-35 minutes at 350 Degrees.

And Voila.

That’s me tryin to be artsy with the aerial shot.

That’s it for this week. Next week, I shall tackle Macrons. (Lord willingly. I’ve heard it’s very tricky.)

Wanna see how THAT turns out? Subscribe to this sucker. I do my best to keep this thing interesting. Also you can comment on WHATEVER you like. Really.

Til’ then A Bientot. That’s french for Laterz. Again where’s the circonflex button when you need it??