Wild berries tart

There is nothing I like more for desert during summer then a nice piece of fruit tart. Well there is ice cream as well, but still…baked goods are my weakness. Since wild berries seem to be everywhere I wrapped up a nice tart this past weekend. The good thing is that you do it in less than an hour, and the fruit is fresh since you don’t cook it. What is takes longer is chilling it, but you can savour it at room temperature if you are impatient.

For the sweet pastry I used the same recipe I use all the time. It works wonders and it is very simple: 100 gr. butter, 60 gr. sugar, 220 gr. plain flour, 1 egg. You mix the sugar with the butter and the egg and at the end you add the flower and using you hands you mix the dough. You should mix until the flour is just about incorporated not more. Put the dough in the baking tray and leave it in the fridge to cool for 30 minutes. Then you put it in the oven for another 30 min to 180 degrees C covered with baking paper and some beans/rice on top. After 20 min you can remove the baking paper and leave it for another 10 min to continue baking.

For the crème pâtissière I used this recipe. I put almond milk instead of the usual milk and it came out just as good.

Once the sweet pastry and the crème pâtissière are chilled just put them together and decorate with the fruit of your choice: blueberries, raspberries or any berries for that matter work. Leave to chill and savour it with someone you love. Sweets are meant to be shared if you ask me.

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Cooking – Cinnamon Rolls

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I have always been a fan of baked goods, but lately I am just on a roll. There seems to be an occasion to have cake every day: a birthday (a lot of people are born in August, am I right?!) or a craving that needs to be satisfied ( the internet does not help with cravings since I seem to always find pictures of food and recipes that make me drool).

I wanted to make cinnamon rolls for a while now, but I could never decide on a recipe. So when I found this one, Pecan Cinnamon Rolls with Mascarpone Icing on Perpetually Chic , I knew I had to get my baking tray out. I am happy with the result, they were similar to the ones you buy in Cinnabon, but only homemade and maybe not that sweet (more than perfect in my opinion). I loved that the recipe has pecan nuts and buttermilk and the icing was the perfect coat for them. I am definitely going to make them again, especially in the colder months. Enjoy!

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Chocolate chip cookies

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Can you believe it’s already May?! We have a day off today and because the weather is so terrible baking cookies sounds like an excellent idea. I found this recipe and it said that they are the best chocolate chip cookies…ever. I was sold, and last week I tried it. Indeed the cookies were a success, they were crispy on the outside and a bit soft on the inside. And the secret, with letting the dough sit for 36 hours in the fridge before baking it, is very true. I baked the first batch after 24 hours and they were good, but when I baked the rest after 36 hours, they were even better. I added besides chocolate chips, salty macadamia nuts and some left dried cranberries I had in a bag.  Total success…So arm yourself with patience and give them a try. You won’t be disappointed, I promise.

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Blueberry crumb muffins

There is no better way to welcome the cold weather then by getting some baking done. I just love the smell of homemade goodies in the apartment. The other day I baked a nice batch of blueberry muffins. They were delicious especially since I discovered that by sprinkling streusel on top you just give homemade muffins and extra kick. I followed this recipe (seen also here) that I improved by using whole grain flour and reducing the quantity of sugar (all recipes tend to be very sweet for our taste and by reducing the sugar with 100g or sometimes even more, I get the sweetness right as we like it). For the cinnemon streusel I used this recipe. Take a look at the result.

 

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