29/05/11

Marquise Islands

This has been my very 1st Daring Bakers challenge! And I'm very late, probably too late posting...But... I had quite a lot of fun, the only down point was that the guests I served the dessert to didn't care for meringue nor english custard!! It was a bit disapointing at first but then we ended up with a lot of delicious leftovers so we made do!! Now as soon as I read this month's challenge I knew what I wanted to make: Marquise Islands Here in France marquises are most often served with "crème anglaise" a kind of light custard.... [Lire la suite]
Posté par Sarah Rose à 19:10 - - Commentaires [3] - Permalien [#]
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13/02/11

Nameless and Sinfull, Oh So Oouey and Gooey peanut butter and chocolat fudge cake

Cookie crust:Crumble 1 pack of McVities digestive cookies into a baking dish. Add 150g of chopped up butter. By hand mix together until sandy. Pat down at the bootom of the pan. Set aside. Brownie:Melt 200g of dark chocolat with 100g of sugar and 200g of unsalted butter. Wisk in 2-3 eggs. Add 200g of flour, 50g at a time. Mix in one pack of baking powder and a 1/4 tea of salt. Pour into the baking dish. Peanut butter goup:Wizz one 200g pack of salted peanuts in a food procesor until you obtain peanut butter. (The more... [Lire la suite]
Posté par Sarah Rose à 12:00 - - Commentaires [0] - Permalien [#]
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10/04/09

12am Ooey-Gooey Custard Pie

Crust:1/2 cup butter3 tbs sugar1 1/2 cups flour1/2 tea salt Finger mix. Pat into a pie pan. Stick into the oven until golden. Set to cool. Custard:2 eggs1 tbs sugar1 tbs rice flour1 tbs maïzena2 cups milkorange blossum essencenutmeg Set the milk to heat. Beat the eggs with the sugar. Add the flours. Slowly add a bit of the milk stiring continuously or else there will be lumps! Add the egg mixture to the rest of the milk in the pan when dilluted enough. Add the orange blossum essence to taste. Let the mixture thicken. Pour... [Lire la suite]
Posté par Sarah Rose à 10:19 - - Commentaires [0] - Permalien [#]
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