Pumpkin Scone With Spiced Glaze

Pumpkin scone with spiced glaze




I cooked and pureed real pumpkin today.




A pumpkin scone itself is not sweet, that's why it's heavily glazed.




Pumpkin scone glazed twice




It should have light and bread-like texture. Bon appetit!

Almond Crème Tartelette (Mini Tart) Recipe

I made too many tartelettes when I did internship at Ritz Paris. It was a lot of piping and decorating mini tarts for Hemingway bars, Bar Vendôme and guest rooms.

This almond cream tartelette filling is dense and hard, which is similar to pound cake but less sugary. Enjoy these hearty small creatures during next tea time.

perfect for afternoon tea

Ingredients:

For crust:

Ready-made frozen boxed pie crust or

My French home-made sweet pie crust recipe

For almond crème filling for four 3-inch(3cm) tartelette molds:

1/4 cup unsalted butter, softened (55g)
1/2 cup confectioners' sugar (64g)
1/3 cup ground almond, sifted (45g)

1 medium egg, beaten

A pinch of salt

1/4 tsp pure vanilla extract

Granulated sugar for deco (optional)

Directions:
1. In a large mixing bowl, beat in butter and confectioners' sugar until well combined.

2. Add beaten egg little by little while mixing.

3. Add ground almond gradually while folding.

4. Add in vanilla extract and salt and whisk until creamy.

5. Line the tartelette (mini pie) molds with pie crust.

6. Fill the molds with almond cream.

7. Bake at 370F (190C) for 15 minutes or until the almond creme top is cracked and golden brown.

8. Sprinkle granulated sugar on top (optional) and let cool on wire wrack.

9. Serve with heavy cream or fruit jam of your choice.

dense almond crème filling

Lemon Blueberry Pie Recipe

Here comes beautiful citron blueberry pies...

Ingredients:

For crust:
Ready-made frozen boxed pie crust or
My French home-made sweet pie crust recipe

For filling for three 3.5-inch (9cm) pie pan/dish:
9 oz blueberries (fresh or frozen) (255g)
2 tsp cornstarch
1/8 cup sugar (25g)
1 tsp fresh lemon juice
A pinch of salt
A pinch of cinnamon

For garnish on top:
1 egg, beatend with 2 tsp of water for egg wash
Granulated sugar for sprinkling


Directions:

1. Mix blueberries, sugar, sugar, lemon juice, salt and cinnamon.

2. Line pie pans with pie crust.

3. Pour the blueberry mixture into pans.

4. Cut pastry into about half inch wide strips, and make lattice top.

5. Brush the top with egg wash and sprinkle with sugar generously.

6. Bake 3.5-inch pie pans at 370F (190C) for about 25 minutes, or until the blueberry juices are bubbling and think and the crust is golden brown.

7. Let cool competely on wire wrack.

8. Serve with heavy cream blended with blueberries, if desired.

ready for baking now!

sugar coated lattice top..





Boiled and thickened blueberry juices





Serve with cream. Bon appetit!

Banana Cupcake Recipe, Simple & Delicious!

Banana cupcake

Want beautiful banana flavors full in your mouth? Make this simple and quick banana cupcake this afternoon! The banana flavor will fill your kitchen and your whole family will devour the entire cupcake pan as soon as it's out of oven!

Ingredients:

1/2 cup unsalted butter (110g)
1/2 cup granulated sugar (100g)
2 medium eggs
1 tsp pure vanilla extract
1 cup all-purpose flour (or cake flour if you prefer fluffier texture) (125g)
2 tsp baking powder
1/4 tsp salt
1 large very ripe banana, mashed

Just out of oven

Directions:

1. In a medium mixing bowl, add flour, baking powder and salt and whisk vigorously until well mixed.
2. In a large mixing bowl, cream butter and sugar until fluffy.
3. Beat in the eggs one at a time until the mixture is smooth.
4. Fold in flour and baking powder.
5. Finally fold in mashed banana.
6. Scoop in the batter into lined cupcake cases and baked at 350ºF (160ºC) for 17-20 minutes until golden brown.
7. Cool on wire rack.

cute cupcake without frosting

Decorate with whipped cream and/or chopped walnuts (optional)

How to store unfrosted cupcakes:

Banana cupcakes can be stored in an airtight container in the refrigerator for up to 4 days and can be frozen in the airtight freezer bags up to 3 weeks.

Very ripe banana

decoreated with whipped cream and chopped walnuts.

For special occasions I use cream cheese icing or butter cream icing for cupcakes. But usually I make just simple whipped cream or German vegetarian whipped cream for cupcake decoration to cut the calories.

Bon appetit!