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Yes, my financiers will not resemble bar of gold as the traditional mini cakes. This won't make them less attractive and delicious.  Financiers are delicious and moist French small cakes that are made with melted chocolate, instead of cocoa powder - therefore the light and moist texture. Required ingredients for traditional Financiers' making are almonds and egg whites. But the most important feature is "toasted" butter. The presence of  beurre noisette is an important addition to the almonds in the recipe, as it enhances the nutty flavouring. We already toasted a butter once for the rustic buttergipfel . Financiers Ronds For the Financiers I used small tartelette pans. for the financiers: 150 g butter 160 g dark chocolate 100 g confectioners' sugar 120 g ground almonds 50 g all purpose flour 5 egg whites for the nut topping: 50 g hazelnuts, blanched and chopped 25 g pistachio 25 g walnuts, chopped 50 g almonds, shaved Cook the b

These cupcakes are made with raspberry purée, which enhances the acidity and is a perfect touch to the cream-cheese frosting. I used lemon juice in the cupcakes, instead of vinegar, because it is a perfect partner to the raspberries. The quantity of the lemon juice is just enough, that to add an additional acidulation to the raspberry purée and to reacts with the casein in the milk. Yes, this project is not all about the delicious cupcakes, but science as well. My little one is in love with science - she has a nice science kit and always pretends that she makes experiments. Today, we decided to turn this cupcake decorating into a fun science project, that results a perfect Raspberry Red Velvet Cupcake. for the raspberry purée 25 ml water 30g sugar 250 g raspberries - frozen 1tsp lemon juice Place the raspberries in a blender. Let them stay at room temperature for an hour until slightly defrost. Bring the water and the sugar to a boil. Add the syrup and the

These mini cakes are baked in a nonstick tartelette pans. There different type and size of tartelette pans. I chose the one with a fluted edge, that form a bit of raising at the bottom. Once the cakes are baked, I turn them upside down and have a nicely formed raised rim. I could pipe cream, or just arrange some fruits there. This allows forming an amazing mini cake with frosting and other additions as chosen. You will need about 12 baked mini-cakes, chocolate ganache, about 250 g stoned cherries. for the mini-cakes: (makes about 12 mini-cakes) 50 g milk chocolate 80 ml heavy cream 35% 100 g unsalted butter 200 g sugar 2 large eggs 100 ml milk 1 tbsp. vanilla extract 250 g all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda pinch of salt Have the chocolate in a bowl. Bring the cream to boil. Pour over the chocolate. Let stay for a while, than stir carefully to homogenize.  Combine all dry ingredients: flour, baking powder, soda and salt in

These cookies are so easy to make. They do not take much of your time but you could count on a great taste. Their flavour is strong without any added extracts. While warm and fresh, they are a bit chewy or crispy and dry, when stored longer. Either way, these are extremely delicious.  Their taste took me back to my childhood, when on my way home from school, I always stopped at the bakery for a walnut cookie. Back than, the walnuts were the most used nuts for the pastries. Walnuts are still more popular than almonds in Bulgaria. They are less expensive, because walnut trees grow there. Next time, I am definitely making these cookies with walnuts. (for about 20 cookies 3 cm in diameter) 100 g ground almonds (almond meal) 150 g granulated sugar 1 tsp honey 2 egg whites (large eggs) Scale the dry ingredients in a bowl. Add the honey. Add the egg whites. Mix well with a wooden spoon or a flexible spatula until smooth paste is formed. You could either use a piping

There few sorts of fruit that really go perfectly with chocolate. Cherry is my favourite. But raspberries make chocolate desserts shine. Raspberries ... Do you know that they take a special place in the Rose family? They do not flower so beautifully, but their flavour is as mesmerizing as the blooming rose.  The Raspberry Room BY  KARIN GOTTSHALL It was solid hedge, loops of bramble and thorny    as it had to be with its berries thick as bumblebees.    It drew blood just to get there, but I was queen    of that place, at ten, though the berries shook like fists    in the wind, daring anyone to come in.  I was trying    so hard to love this world—real rooms too big and full    of worry to comfortably inhabit—but believing I was born to live in that cloistered green bower: the raspberry patch    in the back acre of my grandparents’ orchard.  I was cross-    stitched and beaded by its fat, dollmaker’s needles.  The effort    of sliding under th

with a hint of orange and vanilla These are my family favourite cookies. They are all season cookies and could be flavoured in so many ways. I use orange zest.  I make the full recipe. Cookies could be stored for weeks in an air tight container, and having them handy in a cookie jar is a great treat for my kids. You could try half the recipe first to make sure you like them. for the cookies: (adapted from "Professional Baking" with Wayne Gisslen) 180 g unsalted butter 70 g vegetable shortening grated zest from two organic oranges 310 g sugar 5 g salt 1 large egg 8 g vanilla extract 60 ml milk 625 g flour 18 g baking powder It is very important to use non preserved organic oranges for the zest.  Cream the butter, shortening and the zest together. Add the sugar and beat until creamy fluffy. Add the salt. Add the egg. Beat until well combined. Add the vanilla extract. and half the milk. Mix lightly. Incorporate half the flo

These delicious Forêt-Noires are an amazing dessert. Cherry and chocolate are a perfect combination.  for the cherry compote: 50 ml water 90 g sugar 600 g cherries stoned 12 g pectin powder 10 g lemon juice Mix the sugar and pectin powder. Put the water in a pan, add the cherries and bring to boil. Stir in the sugar and pectin. Cook for about 20 min over a medium heat. Leave to cool. Have some of the cherries out on a paper napkin to dry out. Pour the cherry compote in jura and close tightly. Store in a dark and cold place. Use for another desert. You could use the syrup separately to syrup Black Forest Cakes and the fruits - for scones, or other sweets.  for the chocolate cookies: (as per Christophe Felder recipe)  125 g butter, softened 45 g confectioners' sugar 115 g flour 10 g cocoa pin

gluten free, dairy free These muffins are extremely easy to make. Using just few ingredients you will have a healthy desert in your kid's lunch box. for the muffins: (makes 14 cupcake size muffins) 280 g almond meal /2 cups almonds 200 g organic cane sugar, or organic coconut sugar / 1 cup sugar 2 tsp baking powder 4 large eggs at room temperature 2 small oranges 30 g coconut butter/ or unsalted butter (it won't be dairy free if using butter) These muffins will be baked in a water bath. Have a pan, bigger than the muffin pan you are using for this recipe. Put the muffin tin in it. Make sure that you will be able to fill with water (almost to the edge of the muffin pan). I baked them uncovered. Prepare the muffin tin. If you are using non stick pan, butter well with the coconut butter. I used paper cups for easier removal. I do not trust my pan. Removing the paper cups destroyed a bit the shape of the cakes, but that is a

I love autumn - there is nothing more inspiring than the colours that only autumn could paint - it is like memories imprinted in our hearts: some of them bright, that we grab, squeeze and hold in attempt of never forgetting; some - pale and flat, unmemorable, even a bit destructive. Every autumn arriving charges me with warmness and relaxation - a family season, that promises cosiness, warm drinks, light sweaters out at the porch and long talks around the fire, discussing the great summer adventures we all savoured. Yes, our summer was like a formal French style dinner with four servings: l'entrée, le plat principal, le fromage et le dessert. So much food for my memories... It is no secret, that the dessert is very important for me - a very classy, home made, with delicately chosen and combined products, professionally executed, absolutely delicious dessert. The other three courses were magnificent in their own way, but I will share the celebration of all my senses, while savo