Augustus Gloop Apple Strudel

Augustus! Save some room for later!

Filling

1 cup plus 2 tablespoons apple juice

1/2 cup white wine

3 whole star anise

2 cinnamon sticks

1 vanilla bean pod, split lengthwise

1/3 cup (packed) dried bing cherries

1/3 cup (packed) pitted prunes or plums, halved

1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2 inch cubes

1/3 cup (packed) golden brown sugar

1 1/2 tablespoons cornstarch

Strudel

2/3 cup hazelnuts, toasted

1/2 cup graham cracker crumbs

3 tablespoons sugar

9 (17x12 inch) sheets fresh phyllo pastry or frozen, thawed

1/2 cup unsalted butter, melted

For the filling:

Combine 1 cup of juice, the wine, star anise, and cinnamon in a large saucepan. Scrape in seeds from vanilla bean; add pod. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes/plums. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon, and vanilla pod. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes. 

Mix in cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)

For the strudel:

Preheat oven to 375 F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground or pound in a plastic bag with mallet. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with 3 or 4 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 or 4 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12x3 inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. 

Can be made 4 hours ahead. Chill. Pre-slice the roll two-thirds of the way through before putting it in the oven to make it easier to cut after baking.

Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes. 

Waffle Wednesday

Nutella Waffles with Peaches and Cream

(adapted from cakestudent)

Nutella Waffles

1 batch of waffle batter

1/3 cup nutella

Peaches and Cream

1 cup heavy whipping cream

1 tablespoon brown sugar

1 super ripe peach

For the nutella waffles
Mix the nutella in the waffle batter. Make the waffles according to your waffle maker.

For peaches and cream
In an electronic mixer, using the whisk attachment, whip up the cream until soft peaks form. Add the brown sugar, whip for a few more seconds until stiff peaks form.

Serve with the nutella waffles.

Waffle Wednesday

Buttermilk Waffles with Cherry-Almond Compote & Yogurt

For cherry-almond compote

1 12-ounce bag frozen pitted dark sweet cherries (do not thaw)

1 cup cherry preserves

1/2 teaspoon almond extract

For buttermilk waffles

2 cups all purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups buttermilk 

9 tablespoons unsalted butter, melted, divided

Plain or vanilla yogurt

For the cherry-almond compote

Combine frozen cherries and preserves in medium saucepan. Bring to a boil over medium-high heat, stirring until cherries begin to thaw and juices form. Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce from heat, stir in almond extract.

For the buttermilk waffles

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat waffle iron. Brush waffle iron grids lightly on both sides with some of the remaining melted butter. Pour 1/2 cup or more of the waffle batter, over each grid. Cook until golden. Top with yogurt and cherry-almond compote.

Around the World in 80 Bites

Patisserie No. 1

Piccadis Boulangerie-Patisserie

8, Rue Gay Lussac, 5th Arr.

Although this patisserie is known for their marshmallows, I decided to choose another of their house specialities, the apricot tart. And because I couldn't eat something sweet without having something savory I also got a Chevre et Tomate Panini.

Patisserie Purchased: Tarte aux Abricots

Cost: 2€95

Yes, the tart was good. Yes, we loved our panins (my abbreviated word for panini, pronounced Puh-neen-z). But in all honesty, it was no big shakes. Jerry's Deli makes a better one.

Scale from ONE to TEN:

Five

Waffle Wednesday

Carrot Cake Waffles

(adapted from willow bird baking)

Carrot Spice Waffles

2 c. all purpose flour

1/2 tsp salt

2 tbl sugar

1 1/2 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

1 3/4 c buttermilk OR 1 1/2 c sour cream

1.4 cup milk

2 eggs, separated

1/2 stick of butter

1/2 tsp vanilla extract

1 c raisins

1 c walnuts, chopped

1 1/2 c finely grated carrots

Cooking spray

Maple Nut Cream Cheese Spread

8 oz cream cheese, softened

3-4 tbl maple syrup

1/8 c chopped walnuts

For the carrot spice waffles

Bloom the spices in butter: Heat 4 tablespoons of butter in skillet over medium heat until melted. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temp, about 30 mins.

Combine flour, salt, sugar and baking soda. 

Mix together the buttermilk (or sour cream) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.

Beat the egg whites in a separate bowl with a whisk or electric mixer until they soft peaks. Stir them gently into the batter. Add carrots, walnuts and raisins. Stir gently to combine.

Spread a ladleful of batter onto the waffle iron and bake until the waffle is done, 3 to 5 mins.

For the maple cream cheese spread

Combine nuts, syrup and cream cheese and mix well.

Serve waffles immediately with the schmear. 

A Broad Abroad

While studying abroad at the Sorbonne (in Paris, France) I've found a great way to occupy my bits of free time, get to know my new city un peu meilleur, as well as experience the Parisian life style bite by delicious bite - by visiting the best patisseries Paris has to offer. 

I have this adorable little guide book called Les Patisseries de Paris Chocolatiers, Salons de The, Boulangeries et Glaciers by Jamie Cahill.

This little beaut not only has these creme de la creme patisseries organized by each arrondissement, but also the closest metro station, their hours, and their house speciality!

This is extremely convenient for me who can just whip out this book at any given time, look up whatever arrondissement I'm in and find me some sweets!

You can live vicariously through my mouth instead of my soon to be fat ass as I document my little epicurean escapades. Lucky you, looks like I'll be taking one for the team. 

Kookie Scene

The Cookie Sandwich Co.

Their little sannie formula is easy as pie:

One scrumptious, chewy, moist, chunky cookie

+

Whispy, velvety, creamy filling

+

Another scrumptious, chewy, moist, chunky cookie

Some of my favorites include

S'Mores Chocolate Ganache

Graham cracker crumb chocolate chip cookies

with thick chocolate marshmallow ganache waiting inside

Chocolate Pumpkin Spice

Delicate yet rich double chocolate chip cookies

sandwiching yummy vanilla cream cheese spread infused with a 

suggestion of pumpkin pie spice scattered with tiny chocolate chips

Red Velvet

Whipped vanilla cream cheese icing smothered in between two

double white Ghirardelli chocolate chip red velvet cookies

Creme de Menthe Brownie

Ghirardelli chocolates morsels and crunchy bits of walnut folded in,

baked until fudgy in taste and consistency,

then piped with some smooth Creme de Menthe liqueur icing

Strawberry Chocolate

Chocolate sugar cookies with white chocolate chips  

then sandwiched together with 

an organic fresh strawberry cream cheese spread

Nutell-ing How Good This Is

(The most delicious pound cake I've ever made)

(Bake it now. Thank me later.)

Nutella Swirl Pound Cake

1 Large Egg, at room temperature, lightly beaten
2 tsp Vanilla Extract
1 1/2 cups Unbleached All-Purpose Flour
3/4 tsp Baking Powder
1/4 tsp Salt
1 cup Unsalted Butter, Softened
1 1/4 cups Sugar
1 jar (13 oz) Nutella

Instructions:
One. Preheat the oven to 325 degrees F. Grease a 9 inch by 5 inch loaf pan and dust with flour or sugar. (Sugar preferred, darling)


Two. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.


Three. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.


Four. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream. Scrape down sides here and there.


Five. Turn the mixer to low speed and add flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.


Six. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a cleaned spatula. Scrape another 1/3 of the batter over the Nutella and smooth. Scrape the remaining batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not overmix that bitch!


Seven. Bake the cake until it is golden and a toothpick comes out clean, about 1 hour and 15 minutes. Let it cool for 15 minutes.


Eight. Store that baby at room temp for up to 3 days.


Serves: 8-10

Takes The Cake

After spending an afternoon whipping up a delicious pie, cake, tarte, bunt or roulade, do your baked good a favor and not disrespect it by putting it on a less than exceptional stand. 

In fact, spoil your baked goods rotten by placing 'em on one of Clara French's four fetching cake stands!

 

Push it Real Good

Trend Alert!

Cupcake Push-Pops

It is a very simple equation 

Push Pop Containers + Mini Cupcakes + Frosting

By the end of this year these babies will be everywhere.

Just remember where you heard it first

Icing on the Cake

Unfrosted Wedding Cakes

Morning After

Patty Cake Patty Cake

Ladies, dolls, & damsels, behold the new dwelling of your future paychecks: Layer Cake Shop

At last!

A site that is devoted to domestic dames who wish to fritter their hours away whisking up lip-smacking goodies, baking them in little liners, and embellishing them in lustrous little sprinkles!

They carry anything from vintage cake toppers and cupcake decorations to adorable candy molds and pastry bags.

A Coppola More Rounds

Champagne Coupe Tower with Sophia Coppola's sparkling wine

I vant!

Champagne to do the Damn Thang

Slip one of these wild hibiscus buds into a champagne filled flute and observe the teensy bubbles sail off the blossoming petals. Throw back your drink and you are left with a strawberry-rhubarb flavored flower you can eat! These blossoms can also be added to cocktails, soda and lemonade.