Every weekend ends and every week starts, but not easily. Not for me at least. Sunday is my longest workday. My week starts with a boom. Recently I traveled to Provence where I discovered that their week starts differently, and not just because it starts on Monday.
Coffee / Peanut Butter & Chocolate / Cinnamon-Banana Smoothie
Last summer I got a new blender as a gift from my parents, and since then I use it non-stop. Although I already managed to drop it and nick a corner, I can still use it. Until I get around to replacing the broken part, I had to post my favorite smoothie mixes inspired by Jerusalem’s Muffin Boutique, where I also happened to discover the yummiest pumpkin cream cheese muffin in town.
Oreo Mousse Cheesecake
In addition to the evil eye cookies I made for my dad’s birthday last month, I made him a small Oreo mousse cheesecake. Yup, small. It happens on every birthday. By the time we get to the cake, everyone is already full from the chocolates and sweets. So I made a small cake to fit our appetites. What a mistake. The cake was so delicious, it was gone in a matter of seconds.
Evil Eye Cookies
This week we celebrated my dad’s 68th birthday… almost 70! (tfu tfu tfu, against the evil eye). To celebrate it I made him a small birthday cake plus special cookies decorated with royal icing to keep away any bad luck from him this year: cookies against the evil eye, a concept deeply rooted in my family.
Milky Way Tartlets
Lately I’ve felt like I’ve opened a tartlet factory. I can’t stop making them and it’s very fun. Before I move on to other desserts, I decided to write one final tartlet post (for now) with a bang… a big bang! Many years ago, before I got involved in baking, I studied geophysics and planetary sciences at university. So I’ve wanted to create a galactic dessert for a while now. I decided to make a tartlet with a half sphere covered in a galaxy glaze. (and later on a solar version of them!)
I haven’t uploaded a blog post for more than a month now, because I tried to be dairy free for a while and the only result of that experiment was a decrease in my baking desire. The damned experiment ended last week on my birthday with a very dairy tiramisu cake. To go back to normal, I made a geode cake for little Eliora and Archie who came to visit from the States.
How to Caramelize White Chocolate & Make Dulce Spread
White chocolate is the most problematic of them all. Simply because it doesn’t contain cocoa solids. But that doesn’t mean it’s not chocolate. It contains enough cocoa butter to be respected and considered as chocolate. However, from the moment I tried caramelized chocolate, I realized it would be hard to go back to just “plain” old white chocolate.
Recently I discovered that the Argentinian cookies Alfajores have Middle Eastern roots with origins from an ancient cooking book from Baghdad of the Middle Ages, just a little over 1000 years ago. (I know, sounds like One Thousand and One Recipes.) The origin of the name in Arabic is al-fakher (الفَاخِر), which means “fine” or “quality” or maybe “praised”.
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