Archive for the ‘Recipes’ Category

Pink Recipes: Lychee Rose Parfait and Orange Blossom Macarons

October 12, 2009

I found these charming recipes over at My Tartette and I just had to pass it along! I love charming little recipes for cakes & cookies suitable for tea-time. And when it’s pink? It’s even better!

I have an affinity for exotic fruits as well as citrus treats, so this combination really sparked my interest! I grew up enjoying Lychees and they are amazingly versatile in recipes. (I’ll have to share another lovely sauce recipe I acquired in another post!) Anyway, I hope these photos will inspire you in the kitchen like it has for me! :D


Lychee Rose Parfait with Strawberry Sorbet:

Makes 8

Cookie Base:

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup butter, softened
1 cups white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Divide the dough in half and refrigerate. Roll out one half to 1/2 inch thick and put the sheet of dough on a parchment lined abking sheet. Bake8 to 10 minutes. Remove from the oven and let cool 2 minutes. While still warm cut out 8 rounds with a 3 inch cookie cutter. Set aside. Use the remaining half for regular cut out cookies if desired.


Strawberry Sorbet, adapted from Richard Leach:

3 cups fresh diced strawberries
1 1/2 cups sugar
1/2 cup wildflower honey
1 cup water
3 Tb lemon juice

Combine the ingredients in a blender and puree until smooth. Pass through a fine sieve then freeze in an ice cream machine according to manufacturer’s directions. Keep frozen until ready to use.


Lychee Rose Parfaits, adapted from Richard Leach:

1 14oz. can lychees
2 tsp. rose water extract (or to taste)
2 eggs, separated
6 Tb sugar
3/4 cup creme fraiche (can substitute sour cream)
1/4 heavy cream

Drain the lychees and keep or discard the juice. Puree in a food processor with the rose extract. Set aside.
In a bowl, combine the egg yolks and 2 Tb. of the sugar and whisk until pale and thick. In a separate bowl, whisk the egg whites until firm peaks are formed. Add the remaining 1/4 cup of sugar and whip for one more minte, until glossy. Whip the creme fraiche and heavy cream together until firm peaks are formed.
Fold the whites into the egg mixture. Add to the lychees. Lastly, fold in the cream mixture. Place the parfait in a piping bag.

Using 8 3 inch metal rings, place a sugar cookie at the bottom of each ring. Pipe the parfait mixture evenly between the 8 rings, leaving some space for the strawberry sorbet. Set in the freezer for 30 minutes or until firm. Fill the remainder of the tubes with the sorbet. Smooth the tops and keep in the freezer until ready to use.

Orange Blossom Macarons with Blood Orange Curd:

For the shells:

120 gr. egg whites, divided
35 gr. sugar
150 gr. finely ground almonds
150 gr. powdered sugar
1 Tb blood orange zest
For the boiling syrup:
150 gr. sugar and 50 gr. water

Sift the ground almonds and powdered sugar. Add the blood orange zest. In a stand mixer, whip 60 gr. egg whites to soft peaks, add 35 gr. sugar.
In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 F. on a candy thermometer.Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).
Mix the remaining 60 gr. of egg whites and the sifted almond/sugar and carefully fold into the meringue.
Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on parchment paper lined baking sheet. You can let them sit at room temperature for 20 minutes if desired. This is often done to assure those little feet at the bottom but I found that I can skip this step with this recipe and still end up with the same result.
Bake at 320 for 15 minutes. Let cool.

Blood Orange Curd, adapted from Alice Medrich:

grated zest of 1 blood orange
2/3 cup strained blood orange juice
1/2 cup sugar
2 eggs

Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
In a small bowl, beat the eggs until light.
Beat some of the orange mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes.
Strain and refrigerate, covered with plastic wrap until ready to use.

Fill the macarons with about 1 Tb of the curd and refrigerate.

Bookmark and Share

Pink Hot Chocolate!

October 12, 2009

It’s finally starting to feel chilly in Los Angeles and that means its time for sweet, hot chocolate! I stumbled upon this sweet treat while shopping one day and I just had to share it with you all. <3


Stonewall Kitchen has a mix for pink hot chocolate in their online store for sale. It’s such a cute idea to give as a gift on Valentine’s Day or as a treat for yourself! It even comes with pink marshmallows! I could imagine surprising your little girl with a cup of this and seeing her face light up!


Photo Credit: Little Girl Hands. and Stonewall Kitchen.

Bookmark and Share

Recipes: Charming Pink Cupcakes

September 29, 2009


I’m getting the strongest urge to bake cupcakes after seeing this recipe. If time allows, you know what I’ll be doing this evening! I’ve been missing the smell of baked goods wafting through the house. It’s always such a lovely way to relax at the end of the day. :)


Conceição’s  Cake – 24 cupcakes

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 4 egg whites
  • 200g (2 sticks) butter, room temperature
  • 2 cups sugar
  • 4 egg yolks
  • 100g desiccated grated coconut
  • 1 cup milk
  • 50g chocolate jimmies (I used pink sprinkles)

For the cupcakes

Preheat oven to 350°F (180°C).  Line two 12 cup muffin tins with cupcake liners.

In a medium bowl, sift together flour and baking powder.

In the electric mixer, beat the egg whites until soft peaks form. Set aside.

In another bowl in the electric mixer, beat the butter with the sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Mix in the coconut.

Add the flour mixture in three additions, alternating with the milk. End with flour. Mix in the chocolate jimmies.

With a large spoon or spatula, fold the beaten egg whites in the batter.

Fill the cupcake liners 2/3 full. Bake 20 to 25 minutes, or until a toothpick inserted in the center of the cupcakes come out clean. Take the cupcakes from the tin and let cool over a wire rack before frosting.

Pink Frosting

  • 1 cup water
  • 2 cups sugar
  • 3 tbsp red flavored Jell-o/ gelatin (I used strawberry)
  • 2 egg whites, beaten to soft peaks
  • 1 tsp vanilla extract (didn’t use)

In a saucepan, mix sugar, gelatin and water. Cook over medium heat until it boils and the sugar and gelatin are fully dissolved. In a steady stream, add the gelatin mixture to the beaten egg whites, with the electric mixer on high speed. Beat until it looks like a meringue and it’s cold, about 10 minutes. Add the vanilla and mix well. Use immediately. Decorate as desired.


This amazing recipe was found at The Cookie Shop. Photos are courtesy of The Cookie Shop, as well!

Bookmark and Share

Recipes: Mint & Chocolate Filled Rose Thumbprint Cookies

September 5, 2009

Rose Thumprint Cookies

The amazing Jacqueline Pham of PhamFatale posted this GORGEOUS recipe for amazing pink cookies! Maybe it’s not so good to blog about cookies when you’re hungry, but I’ll be sure to remedy that as soon as I’m done here!

I grew up loving thumbprint cookies that family friends would drop off for my mother during the holidays. They would be filled with a fruity jam or chocolate — and I’d always go for the chocolate filled ones!

This twist on a traditional recipe is truly darling. Jacqueline created a rose flavored dough and filled the cookies with PINK mint chocolates by Guittard. I love baking with Guittard chocolates, myself! I didn’t know they had chocolates in pink! Amazingly enough, these incredible pink chocolates are available through ebay at this link. I’m going to enjoy making a batch for myself. :)

Servings: 20 cookies

1 egg yolk
3/4 teaspoon pure vanilla extract
12 tablespoons unsalted butter, at room temperature
7 tablespoons powdered sugar
1-1/4 cups all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon rose paste, as needed (depending on how pink you want the cookies)
2 ounces pink-colored mint chocolate chips
1 ounce bittersweet chocolate chips
1 ounce vanilla chips, (or white chocolate chips)
2 teaspoons light corn syrup
2 tablespoons heavy cream


-Preheat the oven to 375°F.

-Using a handheld mixer, whisk the egg yolk with 1/4 cup of powdered sugar until you get a pale, yellow foam. Add the vanilla extract.

-In a bowl, combine the flour, salt and baking soda. Sift all the dry ingredients.

-Cream 8 tablespoons of butter with the remaining powdered sugar (whisk using the handheld mixer to get as much air as possible into the butter). Add the egg mixture and the dry ingredients. Mix with your fingers until the cookie dough is formed. Add the rose paste. Do NOT overmix. Transfer the dough into a bowl. Plastic wrap it and place it in the refrigerator for at least 20 minutes.

-For the pink mint, bittersweet chocolate and vanilla ganache, use or make a double boiler. Place a pot filled with hot water, topped with a piece of cloth so the bowl does not move and place a stainless-steel bowl filled with the pink mint chocolate chips on top. Melt the chocolate chips with 2 tablespoons of butter, a tablespoon of heavy cream and a teaspoon of corn syrup. Repeat the same procedure with the bittersweet chocolate and the vanilla chips with only 1 tablespoon of butter, 1/2 tablespoon of heavy cream and 1/2 teaspoon of corn syrup for each remaining filling. Set aside. (See tips if the filling hardens)

-Shape the cookie dough into 20 1-inch diameter balls. Place them on a baking tray lined with a silicone mat or a sheet of parchment paper.

-Bake the cookies for 10 minutes at 350°F. Open the oven. Press the center of the cookie using a melon baller or any small spoon. Bake for another 8 minutes.
-Remove from the oven and let them cool down completely to room temperature before taking them off the cookie sheets. They will harden and get firm as they cool down. Spoon about 1/4 teaspoon of pink mint chocolate filling in each thumbprint. Using a chopstick, drop a little bittersweet chocolate filling and a drop of vanilla filling using another chopstick and immediately swirl the filling using a toothpick. Let the filling set until firm.

Bon appétit!

Bookmark and Share

Darling Pink Rose Water Madelines: A Perfect French Tea Party

August 31, 2009

Whenever I think of finding recipes on the web, I instantly think of Martha Stewart. I remember her website having this wonderful madeline recipe not too long ago, but I was devastated to find that it was gone! However, the lovely Ivonne over at “Cream Puffs in Venice” posted her own photos of these gorgeous treats! Aren’t they beautiful? Perfect for a party or a family get-together.

Madeleine’s, miniature French sponge cakes, are made in special scallop-shell-shaped pans. This recipe calls for the madelines to be  enhanced with rose water and sprinkled with pale-pink sugar. So charming!

Once the weather is a little less than scorching hot (I’m in Los Angeles and chances are, this weather will keep up till November) , I’d love to sit outside and enjoy this recipe with my favorite tea. Until then, I’ll post it here to share with you all.

Pink Rose Water Madelines

    Cooking Time: 2-3 mins
  • Servings: 10
  • 1. 13 tablespoons all-purpose flour
  • 2. 1 teaspoon baking powder
  • 3. 1/8 teaspoon salt
  • 4. 3 large eggs
  • 5. 1 cup granulated sugar
  • 6. 1 teaspoon pure vanilla extract
  • 7. 8 tablespoons unsalted butter, melted and room temperature
  • 8. 1 tablespoon rose water
  • 9. 3 tablespoons sanding sugar
  • 10. Pink powdered food color, any shade
  • 11. Butter-flavored cooking spray

1. In a medium bowl, sift together the flour, baking powder, and salt.

2. In electric mixer, beat eggs and 1/2 cup granulated sugar on medium until light, 3 to 4 minutes. Beat in vanilla. Fold in flour mixture. Fold in butter. Cover with plastic; chill for 30 minutes.

3. Meanwhile, heat oven to 425 degrees F; place rack in center. Spray two scallop-shell pans with cooking spray. Use spoon to fill molds three-quarters full. Bake 5 minutes. Reduce heat to 400 degrees F. Bake 5 to 8 minutes more, until lightly golden. Immediately tap out Madeleine onto a cooling rack. (Let madeleines cool scallop side up to avoid any creases or lines from rack.) Repeat with remaining batter. Let cool.

4. Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in rose water. Set aside.

5. Place sanding sugar in a small bowl. Use a toothpick to add small amounts of powdered food color to sanding sugar, stirring until you get desired shade of pink.

6. Use a small paint brush to sugar edges of Madeleine one at a time; dip brush into rose-water syrup, and paint rim of each madeleines. Sprinkle sanding sugar over damp edges. Repeat on remaining Madeleine’s. Madeleine’s are best served within 1 to 2 days of baking. Store in airtight container at room temperature.

Pink Rose Water Madelines

- Images courtesy of Cream Puffs in Venice.
– Martha Stewart Recipe Provided By: Martha Stewart. See more from Martha Stewart on Yahoo! Foods.

Bookmark and Share


Get every new post delivered to your Inbox.

Join 28 other followers