Barbecue Bacon Wrapped Chicken Bites

Posted February 5, 2016

Filed under appetizers, deep flexipan, meat, poultry, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

I love, love my cell phone. I love to be able to check on my children, call whenever I can, text, take pictures. I love it all. What I love less, is the ability to browse the internet. A friend told me that she does not like to go on Facebook because she feels that it swallows her, and that can waste hours in what feels only seconds of her time. I think what i like the least is the ability to get on the internet. Once I get there, I get lost either in the clothes, or in the food… and I spend hours, ….. Do you have that problem???

This recipe is just one of them I saw on Pinterest. I just added mon “petit grain” as we say in French because I did not want to use some of the ingredients and was unable to locate the raspberry Chipotle Sauce as suggested. I added bits here and there and I am also using my Demarle cookware to cook it ( easy to clean, and non-stick). Of course any pan would do. I hope that you will try them. They cook so fast and are deliiiiiciiouss!!!! Yes, not very healthy but delicious!!!!

Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

2 chicken breasts,
6 bacon strips cut in fourth,
1/3 cup of barbecue sauce,
2-3 tbsp of brown sugar,
salt and pepper.

Trim the chicken so that it is cleaned of fat and nerves.
Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).
Season the chicken with salt and pepper.
Then roll each bite within the bacon strip.
Place the bacon wrapped chicken into the deep flexipan that you would have placed onto a medium perforated sheet.
Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
Sprinkle the sugar all over the chicken
and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the fat has melted. You may cook it longer if you need to, but I was happy with the texture after 30 minutes.

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Chicken Bites

Servings: 4-6
Time: 40 minutes
Difficulty: Super Easy
Print

Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

2 chicken breasts,
6 bacon strips cut in fourth,
1/3 cup of barbecue sauce,
2-3 tbsp of brown sugar,
salt and pepper.

Trim the chicken so that it is cleaned of fat and nerves.
Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).
Season the chicken with salt and pepper.
Then roll each bite within the bacon strip.
Place the chicken into the deep flexipan.
Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
Sprinkle the sugar all over the chicken and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the grease has melted.

Bon Appetit and Happy Cooking!!!

Cranberry and Apple Normand Tart

Posted November 22, 2015

Filed under dessert, fruit, Large round mold, Recipe with Demarle Cookware, Tarts and Pies, What's Up in Cecile's Kitchen

I never have to pleasure to host Thanksgiving, because I am in charge of Christmas dinner every year, but also because my sister-in-law, the only born American in our family, wants to make sure that by hosting it, it will be a true one, with a Turkey, and the potatoes and the dressing.

So this leaves me with making appetizers, desserts and sometimes sides. Every year, I scratch my head trying to figure out what I will be bringing. I have yet to think about the appetizers, but I think that I know what I will be bringing: Feuille d’automne, Tart Tatin and Apple and Cranberry Normand Tart.

This evening, I would like to share with you the Apple and Cranberry tart that I will be serving. It is very different that anything I have eaten before, but it is very good, very filling however. The great part about this dessert is that you can substitute the apples with any fruits that strike you fancy. The recipe was adapted from a recipe from Stephane Glacier called Tarte Normande.

Ingredients for a large tart of about 12-16 persons:

Ingredients for the pie shell:

250 gr. of flour
188 gr. of butter at room temperature ( should be soft to the touch).
7.5 gr. of salt
50 gr. of milk
10 gr. of egg yolks
15 gr. of sugar

Ingredients for the apple mixture:

1000 gr. of apples peeled and sliced in 8.
80 gr of butter
120 gr. of brown sugar
1 tbsp of cinnamon

Ingredients for the normande filling:

also 1 cup of cranberry

225 gr. of eggs
275 gr. of sugar
38 gr. of sugar
190 gr. of melted butter

Ingredients for Mascarpone Whipped Cream

2 cups of heavy cream
1/2 of a mascarpone container ( if you do not have container, substitute with 1/2 cup of cream cheese).
seeds of a vanilla bean, or 1 tbsp of vanilla extract.
2-4 tbsp of sugar.

You will want to get the pie crust done first. In a mixer place the flour, salt and soft butter and mix well until you have a crumble texture.
Then add the other ingredients and mix well until you have an even texture dough.
Place the dough into a plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, prepare the apples. Peel and slice the apples and set them aside.
In a large saucepan, melt the butter and when the butter is sizzling, add the sliced apples.
Then add the cinnamon and the sugar and bring to boil.
Cook the apples for 10 minutes. Then pour the apples into the large round mold and place them into the oven at a temperature 450 of for another 10 minutes.
When the apples have cooked, remove them from the oven and let them cool.
Take the dough out, place it in between two roulpats (or in between 2 plastic wrap if you do not have a roulpat) and roll it out in a 12-14 inch circle. Place it back into the fridge to cool before placing it into the tart pan.
Meanwhile, prepare the mixture that you will be drizzling over the apples. In a large bowl, mix all the ingredients for the normande filling. Set aside.
Take the dough back out, and gently peel the pie crust off the roulpat and place it onto the grande round ( if you do have a grande round, use a 12 inch round tart mold) that you would have placed onto a medium perforated sheet. Pat the dough down to make sure that it is fitting perfectly inside the tart pan. With a fork, prick the dough all over.
Drain the apples from its juice, and spread them out evenly onto the pie crust.
Disperse 1 cup of fresh cranberries on top of the apples.
Pour the normande mixture over the apples, and cook the tart for 50 minutes at 350.
Prepare the mascarpone whipped cream. In a mixer, place the cream, the vanilla seeds and the sugar, and beat the cream until it is getting thicker, but it is still runny. Add the mascarpone cheese, or the softened cream cheese and beat until it makes hard peaks. Place the cream into a container and keep it cool until you are ready to serve the pie.
Let the tart cool completely before eating. Serve with Mascarpone Whipped Cream. Yum, Yum!!!

Bon Appetit and Happy Cooking!!!

Cranberry and Apple Normande Tart

Servings: 12-16
Time: 2 hours
Difficulty: Moderate
Print

Ingredients for a large tart of about 12-16 persons:

Ingredients for the pie shell:

250 gr. of flour
188 gr. of butter at room temperature ( should be soft to the touch).
7.5 gr. of salt
50 gr. of milk
10 gr. of egg yolks
15 gr. of sugar

Ingredients for the apple mixture:

1000 gr. of apples peeled and sliced in 8.
80 gr of butter
120 gr. of brown sugar
1 tbsp of cinnamon

Ingredients for the normande filling:

also 1 cup of cranberries

225 gr. of eggs
275 gr. of sugar
38 gr. of sugar
190 gr. of melted butter

Ingredients for Mascarpone Whipped Cream

2 cups of heavy cream
1/2 of a mascarpone container ( if you do not have container, substitute with 1/2 cup of cream cheese).
seeds of a vanilla bean, or 1 tbsp of vanilla extract.
2-4 tbsp of sugar.

You will want to get the pie crust done first. In a mixer place the flour, salt and soft butter and mix well until you have a crumble texture.
Then add the other ingredients and mix well until you have an even texture dough.
Place the dough into a plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, prepare the apples. Peel and slice the apples and set them aside.
In a large saucepan, melt the butter and when the butter is sizzling, add the sliced apples. Then add the cinnamon and the sugar and bring to boil.
Cook the apples for 10 minutes. Then pour the apples into the large round mold and place them into the oven at a temperature 450 of for another 10 minutes.
When the apples have cooked, remove them from the oven and let them cool.
Take the dough out, place it in between two roulpat, or in between 2 plastic wrap if you do not have a roulpat, and roll it out in a 12-14 inch circle. Place it back into the fridge to cool before placing it into the tart pan.
Meanwhile, prepare the mixture that you will be drizzling over the apples. In a large bowl, mix all the ingredients for the normande filling and set it aside until you are ready to use it.
Take the dough back out, gently peel it off the roulpat, and place it onto the grande round ( if you do have a grande round, use a 12 inch round tart mold). Pat the dough down to make sure that it is fitting perfectly inside the tart pan. With a fork, prick the dough all over. Drain the apples from its juice, and spread them out evenly onto the pie crust.
Disperse 1 cup of fresh cranberries on top of the apples.
Pour the normande mixture over the apples, and cook the tart for 50 minutes at 350.
Prepare the mascarpone whipped cream. In a mixer, place the cream the vanilla seeds and the sugar, and beat the cream until it is getting thicker, but it is runny. Add the mascarpone cheese, or the softened cream cheese and beat until it makes hard peaks. Place the cream into a container and keep it cool until ready to serve the pie.
Let the tart cool completely before eating. Serve with Mascarpone Whipped Cream. Yum, Yum!!!

Bon Appetit and Happy Cooking!!!

Stuffed Zucchini with Roasted Bell Pepper, and Purple Onion

Posted October 4, 2015

Filed under deep flexipan, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

I love, love vegetables. I love to eat them, but I often find myself at loss on how to prepare them. Of course, you can grill, roast, steam, saute all your vegetables, and you can vary the spices that you use, but I am not very creative when cooking vegetables and like many of you I end up making the same vegetables over and over again.

I cannot remember where I saw a recipe of stuffed zucchinis, but I thought why not stuffed them with vegetables instead of meat to make it a truly vegetable dish. So here it is :

Ingredients for 4 :

4 medium sized zucchinis about 4-5 inches long
1 small purple onion
1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
1/2 cup of parmesan, swiss cheese or even feta ( optional)
1 tsp of demarle rosemary and thyme spice
1/4 tsp of salt
1/8 tsp of pepper
1 tbsp of olive oil

If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
Slice and dice one whole bell pepper and place it into a large bowl.
Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchinis. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
Chop the onion very finely.
In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color.
Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Stuffed Zucchinis with Bell Pepper and Purple Onion

Servings: 4-6 people
Time: 20-30 minutes
Difficulty: Super easy
Print

Ingredients for 4 :

4 medium-sized zucchinis about 4-5 inches long
1 small purple onion
1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
1/2 cup of parmesan, swiss cheese or even feta ( optional)
1 tsp of demarle rosemary and thyme spice
1/4 tsp of salt
1/8 tsp of pepper
1 tbsp of olive oil

If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
Slice and dice one whole bell pepper and place it into a large bowl.
Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchini. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
Chop the onion very finely.
In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

Posted July 22, 2014

Filed under entree, Fleximolds, large muffin, meat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

After a few days of absence, it was super nice to be home, see my family and enjoy the comfort of my bed. Though my day was busy getting back to customers, I was happy to return to my kitchen and cook a homey dinner. What to cook?? I figured since my husband outmost favorite is ground beef and potatoes, I decided to fix an American Meatloaf, Boursin Flavored Potato Casserole and Steamed Broccoli.

Ingredients for 12 individual meatloafs:

1 1/2 lb of lean ground beef
2 cups of italian or regular bread crumbs
1 small onion sliced very thinly
1/8 cup of chopped parsley
2 eggs
1 can or 14.5 oz of tomato sauce ( or even diced tomatoes)
1/4 tsp of salt
1/8 tsp of pepper

Place all the ingredients into a large bowl.
Mix well.
Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family love, love them;-)

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

Time: 45 minutes
Difficulty: easy
Print

Ingredients for 12 individual meatloafs:

1 1/2 lb of lean ground beef
2 cups of italian or regular bread crumbs
1 small onion sliced very thinly
1/8 cup of chopped parsley
2 eggs
1 can or 14.5 oz of tomato sauce ( or even diced tomatoes)
1/4 tsp of salt
1/8 tsp of pepper

Place all the ingredients into a large bowl, and mix well.
Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family loved them;-)

Bon Appetit and Happy Cooking!!!

Gluten Free Peach and Almond Muffin

Posted October 1, 2013

Filed under breakfast, muffins, What's Up in Cecile's Kitchen

A few weeks ago I was invited to spend a few days with some friends and colleagues for a retreat in Sundance, Utah. What a treat!! It was decided that we would not go out for any of our meals and that we all would take turns in the kitchen. Because some of us were to arrive earlier at the retreat, they became in charge of the grocery shopping which meant that we all had to send in recipes we wanted to prepare and share. I send just a few, but many from my blog were actually chosen for many meals which made me very happy;-)

One day we were served gluten free blueberry muffins with a streusel top for Breakfast. It was delicious!!!

So delicious in fact, that I have been trying to find some of the ingredients to make those delicious morning treats!! But I can’t find them in the few stores I have been to so far. I guess I need to try a few more.

Well since I had some peaches that needed to be “disposed”of, I decided to make muffins, but this time I decided to make gluten free muffins using almond mill since I was unable to find gluten free all-purpose flour. After trying a few recipes here and there, I developed my own. I hope that you will try it. It is very good and so so moist!!!

Ingredients for about 10 cupcakes:

1 1/2 almond mill
1/2 cup brown sugar
1/2 cup of apple
3 tbsp of vegetable oil
3 eggs
1 tbsp of rice flour, or gluten free all purpose flour
2 peaches diced and chopped in very small

Turn the oven to 400.
In a large bowl, mix the almond mill, the sugar and the rice flour.
Then add the apple sauce, the oil and the eggs and mix well.
Add the chopped peaches in the mixture and mix well.
With a scoop, fill each cupcake holes with the mixture.
Cook the cupcakes for 25 minutes or until they are cooked ( when checking with a knife, it should come out clean). Et voila!!

Bon Appetit and Happy Cooking!!!

Cranberry and Pecan Coated Salmon with Roasted Cauliflower

Posted June 4, 2013

Filed under deep flexipan, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Sometimes it is just nice to repeat some of the dish that i posted. One of my favorite recipe is the Pecan and Cranberry Coated Chicken so tonight I decided to use this topping to fix my salmon. Yummy!!

Ingredients for 1 single sized salmon:

2 tbsp of cranberry that you would have previously soaked in 1/4 cup of hot water for rehydrating them,
2 tbsp of pecan,
1 tsp of brown sugar,
1/2 tsp of olive oil,
1/16 tsp of salt,
1/32 tsp of pepper

Place the salmon filet on the deep flexipan or silpat and season the salmon with salt and pepper by sprinkling it lightly. Set aside.
In a small chopper, place 2 tbsp of cranberry, 2tbsp of pecan, 1 tsp of brown sugar, 1/2 tsp of olive oil, and chop this mixture well.
Coat the salmon with it.
Cook in oven at 400 for 5-6 minutes. Enjoy!!!

I served Roasted Cauliflower with it. Un vrai Delice;-)

Bon Appetit and Happy Cooking!!!

Chocolate Buche de Noel

Posted December 25, 2012

Filed under Cakes, deep flexipan, dessert, Fancy European Desserts, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Christmas would not be Christmas without a buche de Noel or Yule Log. Usually I make the Buche de Noel for Christmas day. And I always, always make the one my mom used to make. It brings so many memories…And I posted the recipe last year. Check it out.

Well on Christmas eve, we always go to my in-laws for the “Reveillon”. My mother -in-law prepares the tradition German “Pasteten” and the rest of the family brings various dishes to help her out. It can be sides, appetizers, and desserts… So guess what I am in charge for?? desserts of course.

Every year i always bring a “lighter dessert” to serve for the evening. It is never a cake, because by the time desserts come, it is always very late and we are already full. In the past I brought various ice-cream and sorbets that i made. This year I brought a frozen desserts out of mango and raspberry sorbet, and a buche de noel. I know.. not that light, but this buche de Noel was made out of chocolate and seemed to be a lighter version of the original recipe. so this is what I served and this is also the one I will share with you today. It is so so easy, and everybody loved it.

Ingredients for 1 buche de Noel for 6-8 people:

For the Cake:

6 eggs separated
150 gr. of sugar
50 gr. of cocoa powder

For the “chocolate frosting:

250 gr. of chocolate chips ( I used bittersweet Ghiradhelli chocolate chips)
200 gr. of butter
50 gr. of brown sugar
2 tbsp of milk
1/2 tsp of vanilla extract

For the Filling:

300 ml. of heavy cream
2 tbsp of granulated sugar

Place the egg yolks in a large bowl and add the sugar. Whip well so as so get a fluffy whitish mixture.

Add the cocoa and mix well. Set aside. In a kitchen mixer, whip the egg whites into a meringue with soft peaks. Then carefully with a spatula, mix the “meringue” into the chocolate mixture.

Pour this mixture into a flexipan and cook in a warm oven at 350 for 12 minutes.

When the cake is cooked, let it cool for a few minutes before rolling it into itself while still warm. You will need to do this while it is warm, or the cake will break if you do not.

While the cake is cooling. Prepare the chocolate frosting. In a microwave bowl, place the chocolate chips, and the butter and microwave for 2 minutes or until the butter and the chocolate have melted. With a small whisk, mix well so that the mixture becomes homogeneous. Add the brown sugar and microwave for another 1 minute. Let it cool. When it is lukewarm, place this mixture into the fridge or even freezer to cool it ever more.

In a mixer, add the heavy cream and the sugar and beat until the cream becomes a whipped cream with hard peaks.

To prepare the buche de noel, unroll the cake. Spread some of the chocolate frosting on the cake. Then place the cake into the fridge for the frosting to harden. When the frosting is hard, spread the whipped cream all over the chocolate frosting. Carefully roll the cake onto itself.

With the rest of the frosting, “frost” the outside of the log. Then with a fork, make marks on the cake make it look like wood grain. Decorate as you like.

I decorated my cake with chocolate leaves, red chocolate covered hazelnuts to make them look like holly fruit. I also molded mushrooms out of marzipan paste. When you are finished decorating, place the cake in the fridge to keep it cool. But take it 0ut of the fridge for 30 minutes before eating it.

Bon Appetit and Happy Cooking!!!

Devil’s Chocolate Cupcake with Sour Cream Frosting

Posted May 23, 2012

Filed under dessert, Fleximolds, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Sunday afternoon, I prepared a small buffet for a bridal shower. The shower was going to be at 3 in the afternoon. What to offer when it is so close to lunch? I wanted to offer some light refreshments, and bite-size hors d’oeuvres. I also wanted to offer a variety of food, not just sweets. This is the menu I came up with:

Gorgonzola wafer with red pepper jelly,
Chicken salad on croissant,
Tomato, bacon and purple onion tartlet,
Vanilla, chocolate and raspberry macarons,
Fruit tartlets
Devil’s cupcakes
and nuts.

Even though many people said that they were not very hungry, they helped themselves quite a bit to the hors d’oeuvres, and I am glad because I did not want my host to have lots of left-overs;-)
I will not share all the recipes today, but thought I would entice you with the Devil’s Cupcake Recipe. It was very well received at the party and at home.

( I had made a few extra at home, and my teenager son engulfed 5 at once- I would say he liked them:-)).
The cupcakes batter that I used is from a recipe taken from a book entitled Cupcakes by Shelly Kaldunski.
The frosting is a creation of mine inspired by one of my favorite cake topping:-)

Ingredients for 24 big cupcakes or 60 mini or 90 extra mini ones.

2 cups of flour, 1 cup of granulated sugar, 1 1/2 tsp of baking soda, 1/2 tsp of salt, 1/2 cup of unsweetened chocolate powder, 2 eggs at room temperature, 1 stick of butter, 1 cup of brown sugar, 2 tsp of vanilla extract, 1 cup of lukewarm water, 1/2 cup of buttermilk.

In a bowl, sieve the flour, baking soda, salt and chocolate powder, and set aside.

In a mixer, place the butter and the granulated sugar and the brown sugar and beat until it becomes light and fluffy. Then add the eggs one at a time and beat them in. Add the vanilla. In a bowl, mix the water and the buttermilk. Incorporate the flour mixture in three times, mixing in the water mixture in between each time.
Beat at a very low-speed, just enough to mix the flour in well.
Beat on high for a minute until all the ingredients have been incorporated. Empty the batter into a ziplock bag, cut a corner and fill each of the cupcake openings.

I used the square mini tray and the mini cupcakes. I cooked the mini for 8 minutes, and the mini for 12 minutes. Let the cupcakes cool before piping the frosting.

Frosting. 2 bags of bittersweet Guiradhelli chocolate chips, 3 sticks of butter at room temperature, 1 cup of sour cream, 1/2 cup of sugar.
Place the chocolate in a microwaveable bowl and heat the chocolate up for 2 minutes.
Let the chocolate cool a bit, then add the butter and beat it. Add the sour cream and beat on high until it fluffed up. If it is still too soft, place it in the fridge for a few minutes to get cold.
Take it back out and beat it to fluff it up.
Place the frosting in a pastry bag and pipe the frosting on top of the cupcakes. Use pearls candy to decorate. Et voila;-)

Bon Appetit and Happy Cooking!!!

Cranberry and Almond Bars

Posted March 17, 2012

Filed under deep flexipan, Recipe with Demarle Cookware, snacks, stainless steel cookware, What's Up in Cecile's Kitchen

Last week was my first time making nutty bars, and I will say that I liked them so much that I was looking for them for my snack time with much eagerness 😉 So much in fact that they were gone by this afternoon. So of course I was ready to make some new one this evening. You may have noticed that I liked to play with my food so of course I was not going to remake those bars from last week. Instead I used a little bit of what I had in my pantry: dried cranberries, almonds, Marcona Almonds.

Ingredients:

2 cups of marcona almonds,
2 cups of almonds,
1 cup of cranberries,
1/2 cup of agave syrup,
1/4 cup of almond butter,
1/8 turbinado brown sugar.

Place all the nuts on the flexipan and roast them in the oven for 10 minutes at 375.
Meanwhile in a small saucepan, mix the agave syrup, the turbinado brown sugar, the almond butter and mix well. Warm up this mixture over medium-high temperature and bring it to boil.

3. Remove the nuts from the oven and empty them into a chopper and chop them.

4. Pour in the agave mixture and mix well to coat the nuts mixture. 5. Empty this mixture onto the flexipan and cook at 375 for 12 minutes. Cool before cutting it. C’est tout!!!

Bon Appetit and Happy Cooking!!!

Peach Tart

Posted July 29, 2011

Filed under deep flexipan, dessert, Recipe with Demarle Cookware, silpat, tartlets, Tarts and Pies, What's Up in Cecile's Kitchen

I love fruits, and I will eat them a plenty during the day, but for dessert, I don’t want fruit. I want a real dessert. Something that is yummy, and delicate…Well right now the best thing to eat or to add to your menu is Peaches. They are so flavorful…

In France, there are many fruit desserts. You can have charlotte, bavarois, napoleon, mousse and of course tartes. Today I will offer you the recipe of a peach tart, and its espuma. Both are very easy to make again, but so delicate and so light. Not heavy at all, and not too sweet… the way fruit desserts should be!

Ingredients for 4 tarts:

1/2 peach per person, so 2 peaches.
1 puff pastry dough,
1/4 cup of almond flour or mill
sugar.

Materials:

1 medium saucepan,
1 small frying pan,
measuring cups,
spatula,
dough cutter of 3 7/8 and 3 1/16,
deep flexipan tray with its perforated sheet, round bowl.

To make the tart: roll out the puff pastry dough with a rolling pin to thin it out a bit.
With the larger dough cutter, cut a circle in your dough to make it the bottom of your pie.
With the 3 7/8 and the 31/16, make a ring that you will place on top of your circle that will become the sides of your tart.
Repeat this process for each individual tart you need to make. Set the empty tarts on a flexipan tray.
Sprinkle some almond flour on each tart ( about 1 tbsp per each tart.)This is done so that the almond mill will absorb the moisture o the peach and will not make the dough soaggy.
Slice your peaches in half and cut those halves in the length to make 6 slices.
Place all of them in a large bowl, and sprinkle with sugar ( 1 Tbsp per peach), and lemon juice ( 2 to 3 drops per peach).
Mix well to coat the peaches slices with the sugar.
Rearrange the slices on the tart to remake the half of the peach.
Sprinkle more sugar and lemon juice.
You may add 1 tsp of butter on top of each tart to help the dough become golden. Bake in warm oven at 400 for 15 minutes.
Serve with Espuma and Vanilla Ice Cream. YUM!!!