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FINANCIER or FRIAND and Quebec city jaunt

Fine sugar, egg whites and melted butter caters to some of your favourite pantry ingredients.

Simple, elegant mini cakes to satisfy any casual or delicate bite.

Just back from a lovely time in picturesque Quebec city.
The crisp air swayed the colorful leaves among the plethora of fall decorations dotting the town.
My time there was too short. Made a quick mental note to plan another getaway.

Before sharing some scrumptious mini cakes…
here are just a few captures I had the desire to share with you today.

With the colder weather and a few egg whites on hand…
these mini French style cakes came together in no time at all.

No need for an electric beater…
however, if you don't already have ground walnuts, a food processor may be helpful.

'Friands' and 'financiers' are distinguished by their shapes and not their base ingredients.
Mainly, the 'Financier' is baked in an oblong, rectangular like tin…
versus the 'Friand' which is baked in an oval like one.
There's no need for creaming butter and sugar.

Although not owning the typical 'Financier' or 'Friand' mould...

I went with my reliable square mini cakes pan.

You can use a muffin tin and the results will be just as satisfying.

Here are two creations I whipped up based on ingredients I had…
therefore, feel free to put your signature to it as well ;o)
Also, don't forget that walnuts can be replaced successfully with almonds or hazelnuts.

Chocolate Walnut Orange Blossom Financiers
(Friands) mini cakes

No beater required

Food processor suggested, however not necessary.

makes 12 mini cakes

TIP: This batter can be made ahead and refrigerated for up to 4 days before baking.
Just make sure that you add an extra 5 minutes to the baking time.

Printer version

INGREDIENTS:

(American / Metric measures)

DRY:

. 1-1/2 cups (170g) ground walnuts

. 1/2 cup (100g) granulated sugar

. 1/2 cup (60g) confectioners' sugar

. 6 Tbsps. (65g) All-Purpose flour

. 3 Tbsps. (45g) Cacao powder (Dutch-processed)

. 1/2 tsp. (2.5ml) ground cardamom spice

. pinch of sea salt

WET:

. 4 xLarge (125ml) egg whites (room temp.)

. 1 tsp. (5ml) Orange blossom essence

. 1 orange, finely zested

. 1/4 cup (70g) unsalted butter, melted (room temp.)

Optional garnish: Walnut halves, sliced almonds, maraschino cherries etc.

PREPARATION:

. Pre-heat the oven to 400F/200C/Gas6.

. Position the rack in the center of the oven.

. Lightly grease the mini cakes pan.

1. In a food processor, place all the DRY ingredients and pulse a few times before blitzing it until coarsely pulverized. Place this mix into a medium-large bowl. Set aside.

2. Pour the unbeaten egg whites, orange blossom essence, orange zest and melted butter into the DRY mix. Stir and combine thoroughly.

3. Evenly distribute the batter into each cavity. Add desired (optional) garnish of choice onto each surface.

4. BAKE for 14 minutes. Afterwards, remove the pan from the oven and place it onto a metal rack. Cool for 1 hour before un-moulding.

. Store in an airtight container at room temperature for up to a week.

Walnut Spice Financiers (Friands)
mini cakes

No beater required
Food processor suggested, however not necessary.

makes 12 mini cakes

TIP: This batter can be made ahead and refrigerated for up to 4 days before baking.
Just make sure that you add an extra 5 minutes to the baking time.

Printer version

INGREDIENTS:

(American / Metric measures)

DRY:

. 1-1/2 cups (170g) ground walnuts

. 1/2 cup (100g) granulated sugar

. 1/2 cup (60g) confectioners' sugar

. 6 Tbsps. (65g) All-Purpose flour

. 1/4 tsp. (1.25ml) ground cardamom spice

. 1/4 tsp. (1.25ml) ground cinnamon spice

. pinch of sea salt

WET:

. 4 xLarge (125ml) egg whites (room temp.)

. 1 tsp. (5ml) pure Vanilla extract

. 1/4 cup (70g) unsalted butter, melted (room temp.)

Optional garnish: Walnut halves, sliced almonds, maraschino cherries etc.

PREPARATION:

. Pre-heat the oven to 400F/200C/Gas6.

. Position the rack in the center of the oven.

. Lightly grease the mini cakes pan.

1. In a food processor, place all the DRY ingredients and pulse a few times before blitzing it until coarsely pulverized. Place this mix into a medium-large bowl. Set aside.

2. Pour the unbeaten egg whites, vanilla extract and melted butter into the DRY mix. Stir and combine thoroughly.

3. Evenly distribute the batter into each cavity. Add desired (optional) garnish of choice onto each surface.

4. BAKE for 14 minutes. Afterwards, remove the pan from the oven and place it onto a metal rack. Cool for 1 hour before un-moulding.

. Store in an airtight container at room temperature for up to a week.

Hope you've enjoyed a little of Quebec city's eye-candy.

Now, maybe you can embellish your mini cakes with the same enthusiasm.

Happy baking and savouring your sweet treats.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

reverse PEACH nut Chocolate cake invite

Ease your way through sliced peaches and a generous sprinkle of nuts and chocolate.

A sweets table invite awaits your company.

The ebb and flow of summer is soon showing its finality, thus requiring some attention.

We've been blessed with some real juicy Ontario peaches...love the sweetness to health ;o)

After having eaten them fresh day after day...
it was finally time to let the obsession go.

I cranked up the oven and let the peaches sizzle in sugar and butter.

Nudging them into an upside down torte was the ticket to a special afternoon invite.

I knew for sure that chocolate had to find it's way into the recipe as well...of course ;o)

A few more tasty treats and voila...

a sweet delight was presented among its lesser competitors.

Peach Nut Chocolate Torte cake

(upside down / reverse cake)

no beater required

serves 8-10 persons

Printer version

INGREDIENTS:
(American / Metric measures)

Cake foundation:
1/4 cup (60g) unsalted butter
1/2 cup (50g) brown sugar, packed
3 large stone peaches (cut into slices)
Cake batter:
1 cup (150g) A.P. flour, sifted
1/2 cup (110g) granulated sugar
1/2 cup (85g) roasted almonds, crushed
1/2 cup (90g) chocolate chipits,
1 tsp. (5ml) baking powder
1 tsp. (5ml) baking soda
1 tsp. (5ml) ground cinnamon spice
1/4 tsp. (1ml) sea salt
...
3 xLarge eggs
1/2 cup (120ml) grape seed oil (canola is fine)
1 tsp. (5ml) pure Vanilla extract

PREPARATION:
. Pre-heat the oven at 350F/180C/Gas4.

. Use a 9 inch/ 20cm round cake pan.

. Position the rack in the center of the oven.

...Cake foundation:

1. . Put the butter in the cake pan. Set ii in the oven for no more than 5 minutes. Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.
2. Place the peach slices into a circular design. Set the cake pan aside.

...Cake batter:

3. In a medium bowl, add all the DRY ingredients. Make a well and place the eggs, oil and vanilla.

4. With a hand whisk, beat and incorporate all ingredients to a smooth consistency for no longer than 30 seconds. Pour this batter evenly over the peaches.

5. BAKE for no more than 40 minutes in a dark pan or 35 minutes in a lighter one.

6. Once out of the oven, place the pan onto a rack and let it rest for 15 minutes. Afterwards, pass a knife around the perimeter. Place a serving plate on top of the pan and quickly flip it over. Wait a few seconds before slowly removing the pan to reveal your beautiful upside down fruit torte. Enjoy.

With soon to be lazy summer days gone by, don’t forget to enjoy an invite at the sweets table.

With bathing suit season almost out of the way...why not go ahead and take another slice ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

RUM spice FRUITCAKE

Specially selected dried fruits and dark Rum maceration blends with a spice variety.

Smooth tasting butter companion with deep Demerara sugar for a special outcome.

Here's to celebrating surprising results first time out of the gate.

Also my very first time having the desire to actually take a spatula...

to what I always considered the boring fruitcake.

Other than our typical Italian 'Panetone', the fruitcake was a...

close second to being put at the bottom of my list.

A few tweaks later, thrilling results came from every bite.

Here's another source of my continual inspiration...

nature rumbling through the start of winter outside my window.

Our sweet table has started early this year...

a fruitcake has actually made it into my repertoire...a real keeper.

Other than wanting to add a few colorful maraschino cherries next time...

I will not want to change anything else going forward.

This recipe was initially based on a "7-day Fruitcake" by Canadian baker-chef Eaglesham.

However, by the time I was through making my changes, it took on a life of its own.

I had no comfort in waiting for the dried fruits to macerate for 5 days...

especially since all the liquid got gobbled up the first day.

Among several important changes, I added citrus zest as well as nuts to the recipe.

Overall, her recipe inspired me enough to want to try making a cake that lacked excitement.

The result was so tasty, that I actually thought it was worthy to share with my friends ;o)

Rum spice FRUITCAKE

yields 4 small-medium (8x4x3 inch) loafs

Printer version

INGREDIENTS:
(American measures)

Part-1 - FRUIT to macerate: (do ahead)

. 6 cups worth of organic dried fruits, chopped small...Suggestions: apricots, cranberries, dates, figs, maraschino cherries, prunes, raisins...etc...
. 1-1/4 cups aged dark Rum
. 1/2 cup water
...
. 1/4 tsp. sea salt
. 1/2 tsp. each: ground cinnamon, cardamom and fresh grated nutmeg
. 1/4 tsp. each: ground cloves, allspice

Part-2 - CAKE:
. 1 cup unsalted butter, softened
. 1 cup Demerara sugar (or dark brown sugar)
. 4 xLarge eggs
. 1 tsp. pure Vanilla extract
...
. 1-1/2 cups all purpose flour
. 1 Tbsp. baking powder
. 2 lemons or oranges, finely zested
. 2 cups roasted almonds, coarsely chopped
. 1 cup sliced almonds

PREPARATION:

... Part-1 - FRUIT mix (24 hour maceration):

1. In a medium saucepan, add the chopped, dried fruit and pour the Rum and water over it. Bring it to a boil and immediately, lower the heat to gently simmer for 8 minutes. Afterwards, remove it from the heat and integrate all the spices. Transfer the mix into a deep bowl and cover with a plastic wrap, touching the surface. Macerate for about 24 hours.

... Baking day:

. Pre-heat the oven to 275F.

. Position the rack in the center of the oven.

. Have a jumbo baking sheet ready to place the loafs.

2. Prepare 4 cake loaf pans, lightly oiled as well as lining them each with long, overlapping pieces of parchment paper on the length side. Note: Hold the paper on the edges with the aid of small binder clips.

...Part-2 -CAKE:

1. In a large bowl, beat and cream the softened butter and sugar until very light and fluffy.
2. Add one egg at a time and combine well before adding the vanilla.
3. In three parts, add the sifted flour and baking powder and beat on LOW speed only until traces of flour disappear. Do not over beat.
4. With a strong spatula, blend in the citrus zest as well as folding in the macerated dried fruit mix a little at the time. Last, fold in the nuts.
5. Evenly, spoon and lightly level the very thick cake batter. Now, cover and touch the cakes with their parchment paper flaps. Place all four pans onto the baking sheet.
. BAKE for 2 hours, remove from the oven and let them rest for 15 minutes before removing and letting them cool on racks.
. Later, when cooled, wrap them up individually in aluminium foil and refrigerate. This cake is best to try after at least 2 days. The flavour will only improve with time and stores well for at least 1 month.

...

Fruitcake crackers:

1. Wrap the fruitcake in aluminium foil and freeze for about one hour or so. Afterwards, slice the frozen cake as thinly as possible.

2. Pre-heat the oven to 325F. Position the rack in the center of the oven. Place the thin slices side by side on a parchment lined baking sheet.

. BAKE for about 20 minutes. Careful not to over-brown them. Remove and leave the pan to cool before removing the crackers.

. Store in an airtight container for up to a month.

Another brilliant idea to try something new has brought joy to my heart and of course my tummy ;o)

Here's to facing more challenges in the upcoming holiday season.

Have a glorious day and flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are other holiday treats that may be of interest:
- Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}
- Chocolate CRINKLE cookie CRACKLE color CHUCKLES
- CLEMENTINE CHOCO NUT flourless torte cake
- Chocolate Torrone Ganache truffles
- 'Yule log' cake {Bûche de Noël}

Apple Nut Caramel Puff Pastry Roses

Flaky butter pastry gently wraps and rolls with caramel, nuts and tender apples.

From a bud, a delicate treat appears onto your sweet table as a pastry rose.

Although, it's obviously not apple season...

I just could not keep myself from trying to make these pastries.

After having been on this Italian site...

where this baker made her "Rose di mele con pasta sfoglia"...

I just had to run out and get the necessary ingredients.

Now, of course, in all that possesses me...

I just could not possibly stick to the plan.

After the initial excitement, I realized that...

the technique and the pastry were more intriguing than anything else.

Therefore, in true form, I buffed up the recipe a little.

Why not add a little spread of caramel and roasted nuts.

Then, as much as I'm accused of cutting the sugar too much at times...

I added more...whereby, the overall pastry benefited as I expected ;o)

Hopefully you'll give these a try...

and by all means, don't be shy to make this recipe your own as well.

Apple Nut Caramel Puff Pastry Roses

adapted and modified from an Italian recipe:

"Rose di mele con pasta sfoglia"

Makes 6 units

Printer version

INGREDIENTS:
(American / Metric measures)

. 2 (450g) puff pastry, rectangular sheets, thawed
. 2 large apples (golden Delicious preferred)
. 3 Tbsps. (45ml) granulated sugar
. 1/2 tsp. (2.5ml) ground cinnamon
. 1 small lemon finely zested
. 2 Tbsps. (30ml) lemon juice
. 1 Tbsp. (15ml) water
. 1 Tbsp. (15ml) unsalted butter
...
. 1/4 cup (60ml) caramel (or Dulce de Leche)
. 1/4 cup (40g) roasted almonds, crushed

PREPARATION:
. Position the rack in the center of the oven.
. Line a baking sheet with parchment paper or Silpat.

Apples:

1. In a medium bowl, place the sugar, cinnamon, lemon zest, lemon juice and water.
2. Peel, core and thickly slice the apples. Place them immediately into the bowl. Mix to combine.
3. In a medium skillet, melt the butter on MEDIUM heat and add the apples to cook down until the liquid has evaporated. Once and a while, toss them gently. Afterwards, remove the skillet from heat to have it cool or better yet, transfer to a large plate to have it cool quicker.

Pastry Assembly:

4. Divide the puff pastry sheet into 3 equal lengthwise pieces. This will give strips of 3-1/4 inches (8cm). Repeat with the others as well.
5. Along the side, place about 7-8 apple slices. Make sure to surpass the pastry dough when placing the apples.
6. Along the other length, spread the Dulce de Leche and sprinkle some crushed nuts. Close this end onto the third part of the apples' bottoms.
7. Now, gently and very carefully roll the pastry in order to create a Rose flower. REPEAT.
8. Now, place the flowers on a platter and refrigerate for about 30 minutes before baking.
9. Meanwhile, about 15 minutes before removing pastries from the fridge, pre-heat oven to 375F/190C/Gas5.
10. LATER: Gently remove the pastries from the platter and onto the prepared pan.
. BAKE them for 30 minutes or until lightly golden. Shut the oven and let pastries rest for 5 more minutes. Remove pastries from the oven and place them gently onto a cooling rack.
. Best served when they are just warm or leave them out at room temperature for up to two days.

The child in me still enjoys the whimsical found in boutique displays.

I thought of sharing these charming captures with you.

Enjoy the pastries and everything else you plan to make and devour over the holiday ;o)

Happy Easter and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are a few more related recipes that may be of interest:
- Apple Chocolate Phyllo BALUCHON parcels
- BAKLAVA phyllo pastry
- Chocolate Apple Nut Phyllo triangle pockets ...Food 101-How to Triangle Phyllo pastry
- PUFF choux PASTRY ricotta cream ZEPPOLE style
- stuffed Roll pastry cookie with Chocolate, nuts, raisin and citrus
- Two CANNOLI special...with Ricotta Maple syrup filling

stuffed Roll PASTRY COOKIE Chocolate, nuts, raisin and citrus

Delectable pastry cookie to gear you for the upcoming holiday baking.

Bundle up and roll together some chocolate, nuts, raisins and a punch of citrus.

As usual, around this time of year I start scouting through some traditional recipes.

Most of all, I try to make them slightly better or at least give oldies a small twist or two.

Initially, there wasn’t as much chocolate filling in this cookie...

but, you know how I feel about chocolate ;o)

Just my bookshelf alone screams out chocolate dreaminess from every page.

This pastry dough is very well suited to gathering some of my favourite ingredients.

It’s also a cookie that lends itself well to several substitutions.

So, go ahead...make this lovely treat as is...or make it slightly your own ;o)

stuffed Roll pastry cookie

with chocolate ('ganache'), nuts, raisin and citrus

Makes about 18 slices

Printer version

INGREDIENTS:
(American / Metric measures)

Pastry dough:
. 2 cups (284g) All-Purpose flour
. 3/4 cup (72g) confectioners' sugar
. 1/2 tsp. (2.5ml) sea salt
. 1 cup (220gl) cold, unsalted butter, cubed
. 4 oz. (114g) cold, cream cheese, cubed

Filling:
. 1 cup (160g) raw walnuts, coarsely chopped
. 1 cup (160g) raw pecans, coarsely chopped
. 1/2 cup (80g) raisins
. 1/2 cup (70ml) chocolate 'ganache' *
. 1/4 cup (60ml) citrus marmalade
. 1 medium orange, finely zested

* Chocolate ganache (make-ahead):
. 5 oz. (150g) bittersweet (70%) chocolate, coarsely chopped
. 1/2 cup (125ml) whipping Cream 35%
. 1 tbsp. (15ml) unsalted butter
. pinch of sea salt
. 1/4 cup (60ml) Maple syrup OR 1/8 cup(25ml) Honey

Preparation: In a medium heatproof bowl, place the chocolate. Set aside. Then, in a small pot, warm up the cream at medium heat until bubbles appear around the edge of the pot. Remove the pot from the heat and stir in the butter and salt to dissolve. Immediately pour this warm cream over the chocolate, let it stand for 5 minutes. Add the sweet syrup and stir until smooth. Refrigerate until slightly hardened and cooled. Note: I use the remainder for making Chocolate truffles.

PREPARATION:

. Pre-heat the oven to 350F/180C/Gas4

. Position the rack in the center of the oven

. Line a baking sheet with parchment paper.

Filling:

1. Mix all the ingredients into a medium bowl and set aside until ready to spread onto the rolled out dough. This part can also be made a day ahead and stored into the fridge. Just remember to take it out of the cold at least one hour before filling the dough.

Pastry dough:

2. Place flour, sugar(s) and salt in a food processor. Whirl until mixed. Then add the cold butter and cream cheese. Pulse, just until dough starts to come together. Do not over mix.
3. Form dough into 2 balls, then flatten each into a disc. Wrap with plastic wrap and refrigerate until firm for at least 1 hour or up to 1 week.
4. Remove 1 dough at the time from refrigerator and let it stand at room temperature to soften enough for easy rolling, about 10 minutes.
5. Shape each portion into a 6 inch (15cm) log and roll it out onto a lightly floured surface (or between parchment paper). Try to achieve as close to a 12 x 16 inch (30 x 40 cm) rectangle as possible.
6. Spoon half the filling across the edge of the longest edge of each rectangle. Leave a little gap on the edges.
6. Gently roll dough over the filling. Pinch together to seal at the ends. TIP: if time permits…while preparing the other roll, it's best to refrigerate the rolled pastry for 30 minutes before baking. Add it in the oven straight from the fridge and add a few minutes to the baking time.
7. Arrange both log packages (seal down) within a reasonable distance from each other.
8. Bake for 40-45 minutes or until golden. Let the logs rest on the cookie sheet for 10 minutes before removing to a wire rack to cool completely. Slice into 1 inch (2.5cm) pieces and serve.

. Store into an airtight container or freeze cookies into its parchment paper and into a plastic freezer bag. Will keep well for up to 3 months. Enjoy.

This, of course, is just the very start of my holiday baking sprint.

Has anyone else started their holiday marathon yet?

Happy taste testing and more fun times in the kitchen.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.