Category Archives: BCM

Moka Dupont, page 65

I bought the Petit Beurre the last time I was in France so I could make this cake.  This was easy to make and my two boys loved it, not so much the grown ups, but still very good.

 

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Apple Weekend Cake, page 14

 

This was an easy bake.

I used one sweet apple and one green a bit sour one.  I sprinkled some granulated sugar on top, like I do for Dorie’s  quatre  quarts from AMFT.   I will make this one again, it is more kids friendly than Marie Helen’s apple cake from AMFT.  It has 3 tbls of dark rum and my son’s are not too happy with it.  The grown ups love it.  This cake is perfect to finish off some apples in the fridge.  It was even better the day after it was baked.

Cheesecake, Alsace style page 31

This was a very light cheesecake.

We had it for desert and loved it.  My DH would have liked some whipped cream to go with it so maybe I will do that for the leftovers.  (It was all gone before we could try it with the whipped cream)

We went to France  in the beginning of February and I did stop at Carrefour for some raisins and vanilla beans.  I was very careful not to buy any soap as I have to finish my stash at home.  I was given one bar that I took home with me.  I bought dark rum at the duty free as I was all out.  You cannot be in a french baking club and be out of dark rum and vanilla.  I also bought one kg of buckwheat flour as it is very hard to come by.

I had a little problem with the shell but it turned out OK.

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Chocolate Creme Caramel, page 362

This was a big hit in our house.  First time making creme caramel and not the last.

I did the Bonne Idée on page 362 and added the chocolate.  I was having people over so I needed 8 desserts.

I was skeptical that this caramel would turn out OK.   It was hard making it even at the bottom of the ramekins.

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It turned out just perfect:

Soft salted-butter caramels page 405

 

Above the sugar is melting in the pan and below after I added the cream.

 

For some reason I just could not get the caramel to reach 260 degrees F or maybe I was just very impatient or the pan was too small I was stressed that it would all bubble over.

The caramel was always too soft.  I even put it outside in the frost but nothing.

There was no way I could wrap it or even cut it.  We used it as a sauce for ice-cream.

For us it was too sweat and the rest ended in the bin.

I screwed up some where in the process.

Linger cookies classic page 306

Happy boxing day to you all and happy holidays.

I made the Bonne Idée version.  I did not like all the spices Dorie suggest for the cocoa version.  I did how ever use the chocolate filling. I did not have enough raspberry jam in the house.

I have had problems before with this kind of filling so this time I was extra careful with the temperature of the chocolate it has been known to separate but everything worked out just perfect.

I forgot to just them with icing sugar and they were all gone with in 24 hours of baking.  I think they look very festive.

Dessert Roses page 391

Today is my 3 years blogging anniversary.

I´m celebrating with roses :o)

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This was quick and easy to make and very delicious.  I had a PTA meeting and took the roses with me and they did not rest on the table for long.  It was the first thing to go.

I thought I bought the original Kellogg’s but was surprised when I came home as how crunchy they were.  Turns out it was Special K.  oh well.

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I used the sweetened shredded coconut and dried cranberries.  Every one loved it.

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This only took 15min to make and then rest for 30 min.