Belgium Waffles

 

what you need:

1 1/4 teaspoons active dry yeast

1 1/4 cups warm milk

1 1/2 eggs, divided
3/8 cup (6 Tablespoons) butter, melted
1/4 cup granulated sugar
1/4 teaspoon salt
1  teaspoon vanilla extract
2 cups whole grain or all-purpose flour

 

 

 

mix all the dry ingredients together, and all the wet ingredients, except for the egg whites. now add the wet to the dry ingredients blend everything well together. cover the batter and let it sit for about 1 hour. after the batter has risen, beat the egg whites until they are stiff ( do the the hat test  ). fold in the egg whites into the batter, and bake the waffles in an iron according to manufacturer’s instructions.

i served them with fresh blueberry sauce and homemade vanilla whip… enjoy

♥ Macaroons ♥ (Easy Basic Recipe)

♥ Macaroons ♥

Easy Basic Recipe

What you need:

3/4 cup or 12 tablesp. of   ground almonds  ( or ground unsweetend coconut, ground haselnut etc)

2 egg whites ( large size, temp. and age dosn’t matter)

a pinch of cream of tarter

1 cup powderd sugar

1/4 sugar ( i used vanilla flavored sugar)

1/2 teasp. of any flavoring or extract you like: almond, vanilla, coconut….

and any fluffy crusting buttercream, i have used chocolate since i made vanilla macaroons.

(for the color of the macaroons in the pic, i used 11 red +3 yellow of food coloring)

 

 

set the oven to 325 fahrenheit or 165 celcius.

 

combine the ground almond ( or else) and the powdersugar in a bowl  and set a side. in a clean, grease-free bowl of a stand mixer, whip the egg whites on low speed using the wire whip attachment until frothy. increase the speed to medium-high and add the pinch of cream of tarter and slowly add the sugar. continue whipping until stiff peaks form.

add the stiff egg white to the bowl with the dry ingredients and fold it in with a whisk, it takes about 30 folds to all is combine ( DO NOT OVER FOLD).

scape the batter into a pastry bag fitted with the tip and pipe mounds, about 1 1/4 inches across, at least 2 inches apart on the pans. rap the pans firmly (and flatly) on the counter to release any air bubbles. bake for 10-12 min, or until the cookies are dry on the top. they should be smooth and gently domed and the insides will still be soft and a little moist.

let them cool completely on a cookie rack. fill a pastry bag fitted with the buttercream of your choice and pipe a quarter sized mound of buttercream into half of the shells, then sandwich them with their naked halves.

 

Good luck

 

tipp: macaroons will taste better even the next day… store them refrigerated for up to a week. If at all possible, set them out at room temperature for a few hours before consuming.

 

chocolate mousse cake

 

 

 

what you need:

6 eggs

1 1/2 cups or  180 gr.  flour ( sifted)

1 1/2 cups or 180 gr. sugar

1 pinch of salt

3 tablesp. of coco powder

1/4 teasp. nutmeg

1/2 cinnamon

1/2 teasp. baking powder

1/2 vanilla extract

6 tablesp. warm water mixed with 1/2 teasp. instant coffee

grease and flour to dust the pan

 

prep. your pan and heat the oven to 350 fahrenheit or 180 celcius.

separate the eggs. mix the egg yolks with the warm water, sugar, salt, coco powder and all the spices, and beat till it’s creamy. mix the  flour and the baking powder into the mixture. beat the egg whites till they are very stiff and you could flip them over without falling out.

now carfully fold in the egg whites ( in 3 portions) in to the batter. soon as you done, bake it in your pan, for about 30 min. keep checking ( leave the door closed!!!)

let it cool in the pan for about 10 min, take it out of the pan and let it cool completly.

 

 

for the mousse i then used the recipe from martha stewart  http://www.marthastewart.com/315307/individual-chocolate-mousse

i just added choc. splinters, 1/4 teasp. cinnamon to the recipe.

i took a cake ring and put it around my cooled cake, spread the mousse on and let it cool in the fridge for several hours. with a very thin knife i went along the ring to loosen the cake from the ring.

(decoration was made out of molding choc.)

 

good luck