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Alfred Tennyson
formerly known as: Scent Of A Woman
Showing posts with label valentine's day. Show all posts
Showing posts with label valentine's day. Show all posts
February 14, 2013
Happy Valentine's Day!
Listen to your heart.
It might be on your left. But it is always right!
Happy Valentine's Day!
Wishing you lots of love on Valentine's Day and always!
February 13, 2013
Making plans for tomorrow?
Do you have plans for Valentine's Day?
Maybe a nice evening out, a quiet dinner at home or going out with friends?
Still enough time to make some red velvet whoopie cookies: {http://bluedreamsrevisited.blogspot.ca/2011/02/red-velvet-whoopie-pies.html}
Maybe a nice evening out, a quiet dinner at home or going out with friends?
Still enough time to make some red velvet whoopie cookies: {http://bluedreamsrevisited.blogspot.ca/2011/02/red-velvet-whoopie-pies.html}
Getting in the mood...before Valentine's Day
In a sentimental mood...before Valentine's Day
"In a sentimental mood
I can see the stars come through my room
While your loving attitude
Is like a flame that lights the gloom
On the wings of every kiss
Drifts a melody so strange and sweet
In this sentimental bliss
You make my paradise complete
Rose petals seem to fall
It's all I could dream to call you mine
My heart's a lighter thing
Since you made this night a thing divine
In a sentimental mood
I'm within a world so heavenly
For I never dreamt that you'd be loving sentimental me"
by Ella Fitzgerald
More images at: http://blue-dreams-revisited.tumblr.com/archive/2013/2
 |
| in a sentimental mood... |
I can see the stars come through my room
While your loving attitude
Is like a flame that lights the gloom
On the wings of every kiss
Drifts a melody so strange and sweet
In this sentimental bliss
You make my paradise complete
Rose petals seem to fall
It's all I could dream to call you mine
My heart's a lighter thing
Since you made this night a thing divine
In a sentimental mood
I'm within a world so heavenly
For I never dreamt that you'd be loving sentimental me"
by Ella Fitzgerald
More images at: http://blue-dreams-revisited.tumblr.com/archive/2013/2
February 13, 2012
berry charlottes
Source: adapted from Cannelle et Vanille
Are you looking for a show-stopping dessert? Something light and fresh? Look no further. These individual berry charlottes fit the bill. I have always, always wanted to make a charlotte. They are so beautiful and seemingly complex. A dessert filled with mousse, topped with fresh berries and tied with a bow is right up my alley. Over a year ago I purchased a regular charlotte mold as well as individual ring molds with this goal in mind. What took me so long? For one thing, I’ve never been extremely fond of lady fingers. Up to this point the only kind I had tried were store bought, and those are nothing to write home about. Mostly, I had just built these up in my head so much that I didn’t think the real life result would live up to my idea of them.
Finally, inspired by Valentine’s Day coming up and the fresh berries at the store, I decided it was time to get over my anxieties and just go for it. I am so, so glad I did. These individual desserts were lovely, light and refreshing. It turns out homemade lady fingers are worlds better than the purchased variety. (Though, don’t forget the step of sprinkling powdered sugar on them before baking! They look much prettier than without the sugar.) I am really excited to try more varieties of charlottes when other fruits are in season. I think they would be an ideal Valentine’s Day dessert, but even more they call to mind an elegant bridal or baby shower.
On a related note, I must say how thrilled I am that my son is learning phrases like “ladyfingers”, “blackberry mousse” and “raspberry mousse”. I have a very sophisticated two year old :) He loved everything about these, the mousse in particular. And I loved watching him enjoy it!
Individual Berry Charlottes
Printer-Friendly Version
Yield: 4-5 individual charlottes
Ingredients:
For the ladyfingers:
3 large eggs, separated
½ cup confectioners’ sugar, sifted, plus more for sprinkling
1/3 cup granulated sugar
½ cup all-purpose flour
For the blackberry mousse:
½ cup strained blackberry puree
2 tsp. granulated sugar
½ tsp. gelatin
1½ tsp. cold water
½ cup heavy cream
For the raspberry mousse:
½ cup strained raspberry puree
2 tsp. granulated sugar
½ tsp. gelatin
1½ tsp. cold water
½ cup heavy cream
Fresh berries, for serving
Directions:
To make the lady fingers, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until foamy. Gradually add the sifted confectioners’ sugar, and continue whipping the egg whites until a stiff, glossy meringue forms. Transfer the meringue mixture to a medium mixing bowl. In the empty mixer bowl, now fitted with the flat beater, combine the egg yolks and granulated sugar. Beat on medium speed until thick and pale yellow. With a spatula, fold the egg yolk mixture into the meringue until smooth and blended, taking care not to deflate the egg whites. Gently fold in the flour until no streaks remain.
Preheat the oven to 375˚ F. Line two baking sheets with parchment paper or silicone baking mats. Transfer the batter to a pastry bag fitted with a plain round tip. Pipe the ladyfingers onto the prepared baking pans, about 3 inches long and 1 inch wide. Additionally, pipe small rounds for the bases of the charlottes (about 2½-3 inches in diameter). Sprinkle additional confectioners’ sugar over the piped ladyfingers. Bake until light golden, about 10 minutes, rotating the pans halfway through baking. Let cool on the pans 10-15 minutes, then remove the ladyfingers and cake bases to a wire rack to cool completely. (Yield: approximately 36 ladyfingers plus 4 cake bases)
To make the blackberry mousse, combine the blackberry puree and sugar in a small saucepan over medium heat. Bring to a boil. While the mixture is heating, combine the gelatin and water in a small bowl to soften. Once the fruit puree reaches a boil, remove from the heat. Stir in the softened gelatin mixture. Let cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!) With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.
To assemble the charlottes, place a cake disk inside the bottom of each 3-inch ring mold on a flat plate or baking sheet.
Line the edges of the mold with upright ladyfingers, flat sides facing toward the center.
With the blackberry mousse in a pastry bag fitted with a large plain round tip, pipe some of the mousse so that it comes approximately halfway up the height of the ladyfingers. Transfer to the freezer to let the mousse set, about 30 minutes.
To make the raspberry mousse, combine the raspberry puree and sugar in a small saucepan over medium heat. Bring to a boil. While the mixture is heating, combine the gelatin and water in a small bowl to soften. Once the fruit puree reaches a boil, remove from the heat. Stir in the softened gelatin mixture. Let cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!) With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.
Fill a pastry bag fitted with a large plain round tip with the raspberry mousse. Pipe a layer of the mousse into the center of the charlottes, leaving at least ½-inch of exposed ladyfingers to act as a rim for the berry topping. Transfer the charlottes to the refrigerator to chill the mousse until ready to serve.
Before serving, gently remove the ring molds from the charlottes. Tie a decorative bow around the outside of each cake. Top with fresh berries and serve chilled.
Source: adapted from Cannelle et Vanille
Are you looking for a show-stopping dessert? Something light and fresh? Look no further. These individual berry charlottes fit the bill. I have always, always wanted to make a charlotte. They are so beautiful and seemingly complex. A dessert filled with mousse, topped with fresh berries and tied with a bow is right up my alley. Over a year ago I purchased a regular charlotte mold as well as individual ring molds with this goal in mind. What took me so long? For one thing, I’ve never been extremely fond of lady fingers. Up to this point the only kind I had tried were store bought, and those are nothing to write home about. Mostly, I had just built these up in my head so much that I didn’t think the real life result would live up to my idea of them.Finally, inspired by Valentine’s Day coming up and the fresh berries at the store, I decided it was time to get over my anxieties and just go for it. I am so, so glad I did. These individual desserts were lovely, light and refreshing. It turns out homemade lady fingers are worlds better than the purchased variety. (Though, don’t forget the step of sprinkling powdered sugar on them before baking! They look much prettier than without the sugar.) I am really excited to try more varieties of charlottes when other fruits are in season. I think they would be an ideal Valentine’s Day dessert, but even more they call to mind an elegant bridal or baby shower.Individual Berry Charlottes
Printer-Friendly Version
Yield: 4-5 individual charlottes
Ingredients:
For the ladyfingers:
3 large eggs, separated
½ cup confectioners’ sugar, sifted, plus more for sprinkling
1/3 cup granulated sugar
½ cup all-purpose flour
For the blackberry mousse:
½ cup strained blackberry puree
2 tsp. granulated sugar
½ tsp. gelatin
1½ tsp. cold water
½ cup heavy cream
For the raspberry mousse:
½ cup strained raspberry puree
2 tsp. granulated sugar
½ tsp. gelatin
1½ tsp. cold water
½ cup heavy cream
Fresh berries, for serving
Directions:
To make the lady fingers, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until foamy. Gradually add the sifted confectioners’ sugar, and continue whipping the egg whites until a stiff, glossy meringue forms. Transfer the meringue mixture to a medium mixing bowl. In the empty mixer bowl, now fitted with the flat beater, combine the egg yolks and granulated sugar. Beat on medium speed until thick and pale yellow. With a spatula, fold the egg yolk mixture into the meringue until smooth and blended, taking care not to deflate the egg whites. Gently fold in the flour until no streaks remain.
Preheat the oven to 375˚ F. Line two baking sheets with parchment paper or silicone baking mats. Transfer the batter to a pastry bag fitted with a plain round tip. Pipe the ladyfingers onto the prepared baking pans, about 3 inches long and 1 inch wide. Additionally, pipe small rounds for the bases of the charlottes (about 2½-3 inches in diameter). Sprinkle additional confectioners’ sugar over the piped ladyfingers. Bake until light golden, about 10 minutes, rotating the pans halfway through baking. Let cool on the pans 10-15 minutes, then remove the ladyfingers and cake bases to a wire rack to cool completely. (Yield: approximately 36 ladyfingers plus 4 cake bases)
To make the blackberry mousse, combine the blackberry puree and sugar in a small saucepan over medium heat. Bring to a boil. While the mixture is heating, combine the gelatin and water in a small bowl to soften. Once the fruit puree reaches a boil, remove from the heat. Stir in the softened gelatin mixture. Let cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!) With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.
To assemble the charlottes, place a cake disk inside the bottom of each 3-inch ring mold on a flat plate or baking sheet.Line the edges of the mold with upright ladyfingers, flat sides facing toward the center.With the blackberry mousse in a pastry bag fitted with a large plain round tip, pipe some of the mousse so that it comes approximately halfway up the height of the ladyfingers. Transfer to the freezer to let the mousse set, about 30 minutes.To make the raspberry mousse, combine the raspberry puree and sugar in a small saucepan over medium heat. Bring to a boil. While the mixture is heating, combine the gelatin and water in a small bowl to soften. Once the fruit puree reaches a boil, remove from the heat. Stir in the softened gelatin mixture. Let cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!) With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.
Fill a pastry bag fitted with a large plain round tip with the raspberry mousse. Pipe a layer of the mousse into the center of the charlottes, leaving at least ½-inch of exposed ladyfingers to act as a rim for the berry topping. Transfer the charlottes to the refrigerator to chill the mousse until ready to serve.
Before serving, gently remove the ring molds from the charlottes. Tie a decorative bow around the outside of each cake. Top with fresh berries and serve chilled.
One day before Valentine's Day
Small things become great when done with LOVE.
And once again:
Wishing you lots of love on Valentine's Day... and always!
And once again:
Wishing you lots of love on Valentine's Day... and always!
February 9, 2012
February 14, 2011
Red Velvet Whoopie Pies
 |
| by Annie, the author-baker-cook-photographer for Annie’s Eats |
I know there are lots of cynics out there who dislike Valentine’s Day because it is a so-called “Hallmark holiday”. That may very well be, but I think it’s always a nice thing to celebrate and spend a little extra time with your sweetie. Plus, I’m a hopeless romantic. My favorite colors are red and pink, so let’s face it – this holiday was made for me. Because this is my blog and I LOVE Valentine’s Day (pun intended), I will be featuring Valentine-inspired or related recipes this week. And, if there is one that I must urge you to try, this is the one.
What’s not to love? For starters, it’s a sandwich cookie – but not just any sandwich cookie. A super cute, heart-shaped red one that tastes just like delicious red velvet cake but in a smaller, more portable form. Yay! Honestly, I found these pretty much irresistible and had to give most of them away because I kept finding reasons to eat them for breakfast. You could make them regular round whoopie pies, but the heart shape is so fun and really very easy. I took some photos during the process to show what I did. One tip I have for sandwich cookies in general is to pipe the filling rather than spread it on with a knife. It makes for a much cleaner looking finished product not to mention it makes less of a mess in the kitchen. Go make these right now!
Red Velvet Whoopie Pies
Printer-Friendly VersionIngredients for the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring
Ingredients for the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:Preheat the oven to 375˚F.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.
Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. (You can make this as easy or as difficult as you would like.)
Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.
Source: cookies adapted from Dinner and Dessert, originally from Better Homes & Gardens, December 2008; frosting frosting adapted from Confections of a Foodie Bride
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