Christmas in Paris from the US!

Hi there, and happy 2015! So, today I have these amazing Eiffel Tower cookies that I got from the blog Elements of Style. My aunt sent me the link and suggested that I make them, so I did and they turned out fantastic. The process took two days but that was just because I was feeling lazy and wanted to postpone the process, so one one day I made the dough and put it in the fridge and the next I baked and decorated them. You can make them in one but just be sure to make the dough earlier in the morning because you have to put the dough in the fridge for 2 hours and then you can take it out. So, basically what I am saying is plan ahead! 

In the blog, Erin had used silver and black for the decorations of the Eiffel Tower, but I used white and gold for mine. So, you can change up the look a little bit. I also had added wreaths because I made these right around the holidays, but you can just leave them out and they will look just as nice. 

To make the cookies into an Eiffel Tower shape, I used a cookie cutter, which you can find here. Another optional but very helpful tool to have is parchment paper. I always have a little stash in my pantry and it helps a lot!

The Finished Product!

So, without further ado, here is the recipe...

Let's reminisce!

Hello, sorry I have not posted in so long. I have had a really crazy past couple of weeks and have barely had time to breathe! Anyway, let's reminisce. 

So, my grandparents, Nana and Papa, have started an incredible tradition. They bring their grandchildren on a trop when we were 8. Just this afternoon, at 3:30, they got back from Ireland with my cousin Norah. After they got back, my grandfather called to reminisce. As we were reminiscing, it brought me back to Creme Brulees, Tarte Flambees, and Ile Flottantes from my 8-year-old adventures. Anyway, I had made Ile Flottantes at one of my cooking lessons with Macy and now have decided to share it with you. Don't forget to reminisce with your favorite people as you make this!

You Might Think You're In France Creme Brulee...Plus What To Do With The Egg Whites After!

At my second cooking lesson, I made Creme Brulee and Coconut Macaroons. The creme brulee was super easy. The process for the macaroons was easy too but a poor coconut brand made it tricky.  Also the dough was really dry so we had to add much more egg than called for. 

I go to a school where students can chose to study in French.  So, since the first grade, I have been learning in French.  I have even been to France.  I think all of this learning business has made me LOVE French food and all things French.  I mean I seriously LOVE French food, especially Creme Brulee. Really people, come on, how many three year olds order Creme Brulee and do not have a single clue what it is.  Ever since that first Creme Brulee, I have been in LOVE with them!  My obsession took a new turn when I went to France.  I made it my business to sample Creme Brulee at every restaurant that we went to.  I sampled Creme Brulee across the whole countryside of France, from Paris to Strasbourg and back.  I sampled it at big restaurants, small restaurants... for lunch, and for dinner.  Every day it was continuously Creme Brulee. And if that wasn't enough to make you think "Wow, she is crazy!",  I was only in the second grade!  Because of my love for this delicious dessert, I thought that it was time to learn how to cook it.  Most recipes are a little more complicated, but this one can be made in about 15 minutes...and it's really good!  Caramelizing the top adds the "WOW" factor. Below is a link to a video of Ina making it.  You can view it at http://www.foodnetwork.com/barefoot-contessas-creme-brulee/video/index.html

The surprise bonus: Coconut Macaroons!  One of the added bonuses of taking cooking lessons is that I get to learn new tips and tricks. I have a question for you.  What do you do with the extra yolks/whites after you make something? If you are like me you probably just throw them away.  Thanks to my cooking teacher, Macy, I now have two new things. One, a go to cookie recipe, and two, what to do when a recipe calls for egg yolks and not egg whites (now, I just have to find a recipe that uses egg yolks). These treats were really a hit with my family, as I started with twenty four, and by the end of the day was down to seven. They are very easy and I could be making them for a party in my future. If you make these cookies right, they will not spread like chocolate chip or sugar cookies would. They will stay in a ball and have little cracks in them. I have one advisory for you, don't use Trader Joe's brand of coconut; their coconut was too dry. Regular supermarket brand kind, would be better. 

The Creme Brulee recipe was from Barefoot in Paris by Ina Garten. She has loads of cookbooks and I all of the recipes I trust and love. The macaroons were from Cook's Illustrated which is a cooking magazine. You can also look it up online but you have to be a subscriber to view it.  Both of the recipes are to follow.

Tasty with Tea!

For Christmas, my aunt (and godmother) gave me this fabulous new cookbook. All week long (while the rest of my family was skiing and I was sick) I was deciding on what to make.  So the other day, my first day back to school, I new I had waited long enough.  I ran in the door after school and I started to make the Rum Cake.

First you make Simple Syrup, then the actual cake.  Finally, ( you can omit this part if you would like) you make Rum Icing.  I am not a huge fan of rum, I cut down on it from the beginning, but soon realized I needed to cut down on it more.  Don't be afraid to cut down on the rum if you are not a fan of it.  Simple Syrup is basically equal parts sugar, and water, simmered just to dissolve the sugar.  For the rum cake, if you have a traditional cast-iron Bundt pan, this is the time to use it. Those older pans, as well as newer pans marked "Original Bundt" or "Anniversary Bundt" with a 15-cup capacity, are what this recipe is made for.  However, if you only have a smaller Bundt pan, it will work; just leave a 1/2-inch space at the top of the pan when filling it with batter, and bake the cake for slightly less time (if you like, you can bake the excess batter in a muffin pan, checking for doneness after 30 minutes or so).  You'll need a 15-cup (10 1/2-inch) Bundt pan.  Also, baking in a convection oven gives the cake a better crumb (but a standard oven yields fantastic results as well).  I used a standard oven and it came out just fine.  Don't omit the sugar from the pan, it adds a nice sugary flavor.  One of the many problems I encountered while making this cake was the icing was very rubbery.  Another was it took forever.  I started this cake at 3:30 (right after school) and finished it at 7:45pm.  I was exhausted!

I found the recipe in Bouchon Bakery by Thomas Keller (another of my favorite books). Overall this was a long, sweet treat.The recipe is to follow.

An Apple Surprise

Today, I made a apple tart at my very first cooking lesson with Macy. She has her own blog and it is http://macybakes.blogspot.com/. We first made the dough, then the filling. Finally, the glaze. This tart is about the pure, clear taste of apples, sugar, and a little bit of butter. There are no spices to muddle the flavors; here the apples truly shine. I found the recipe in "My Berlin Kitchen" by Luisa Weiss. She also has her own blog. It is http://www.thewednesdaychef.com/. 3 tablespoons of sugar may look like a lot (as you can see from the picture below) but it comes out fabulous!  Overall, this was DELICIOUS!!!!!! The recipe is to follow.