Let’s not talk about how long it took me to spell capuccino cappucino cappuccinno cappaccino cappuccino right. Let’s talk about these cupcakes. Personally, I’ve never been a fan of cappuccinos- I like lattes, mochas, and anything with vanilla in its name. In essence, I know […]
Oh, this was good. This was really good. Really, really good. You get my drift. I thought that little cups of hot chocolate would be the perfect way to end Christmas tea- I wanted shot glasses, originally, but none of our shot glasses can have hot liquid in them. Wimps. It still looked cute in little teacups, though! One day I’ll have hot chocolate shots. One day.
2 cups truffles
1 ½ cups skim milk
¼ cup heavy cream
1 teaspoon vanilla
Start by scalding the milk in a pot- heating it to the brink of boiling, but not boiling, because boiled milk is nasty. I hate the smell.
Now slice up the truffles, and drop them in. Stir them around and let them melt.The heavy cream is optional, but recommended- it’ll make for a really smooth, rich, creamy hot chocolate. I love making things smooth, rich, and creamy.
Splash in the vanilla- my sister would like to put it on the record that she thinks there should only be ½ teaspoon vanilla. I’m a vanilla fiend, so I say there should be 1 teaspoon. I’m also the blogger here, so I say how much vanilla there should be! Power goes to my head very quickly.
Serving the chocolate in a teapot with teacups is an adorable presentation-
and of course, topping it with tons of whipped cream is a must.
I spent a while on the title of this one. I was trying to come up with something a bit catchier. But, hey, what’s in a name? Let’s get down to business. I was wondering what to have for breakfast, it was a choice between poached eggs and French toast. I went with French toast, but dipping bread in a custard and frying it is simply not enough for me. While I love and respect the original, I like to strike out now and then. So today I used bagels, make a fake chocolate ganache, and an extremely simple raspberry sauce. If you’ve read my last post, the one about the buttercreams, you’ll see that the ganache (sort of) and the raspberry sauce are the same things I used to flavor the buttercreams!
3 bagels (I used plain, but cinnamon swirl would be great!)
⅔ cup whole milk
1 tsp cinnamon
1 tbsp granulated sugar
2 tsps vanilla
¼ cup cocoa powder
3 tbsps boiling water
½ cup raspberries
1 ½ tbsps powdered sugar
2 tsps lemon juice (not shown)
Vegetable oil (not shown)
Start with ze custard! Crack 3 eggs into a small, shallow dish.
Add in the milk,
and then beat it up!
I didn’t have a flat whisk for the longest time. Now that I have one, I love and treasure and adore it, and treat it with care and sing it lullabies and use it everyday, but honestly, a balloon whisk or fork will do just peachy here. Once it’s all whisked together, grab a nonstick skillet, turn on the heat, and pour in enough vegetable oil to thoroughly coat the bottom.
And no, I don’t mean splash in a bit and then turn the skillet so it gets coated. It should fill the skillet on it’s own. A few people might think it’s blasphemy to use oil with french toast, for the longest time I did too, I thought butter was the way to go. But the best french toast is made with oil. And not olive, please. I think olive oil has no place in sweet dishes. Anyways! Cut the bagels in half horizontally and then dip them into the egg mixture,
using tongs or your (very clean) hands to flip it over.
If you have the time and foresight, I’d recommend soaking bagels overnight, as the 45 seconds I usually leave bread in custard isn’t quite sufficient to soak it through and create the mushy middle so characteristic of french toast. It was still delicious, just a bit dry. Live and learn! Carefully place the bagel into the oil,
I’d definitely advise using tongs here, you don’t want your fingers anywhere near that hot oil. Turn the heat to medium, and let the oil bubble up and cook the bagel. In the meanwhile, you should have a kettle of boiling water on! Combine the cocoa powder and powdered sugar in a large bowl,
and pour the water in.
Whisk it up (I’m using a fork), and if you like, splash in a bit of vanilla.
Ah, fake chocolate ganache. How I love thee. This ganache is quite bitter, but it’s good with the sweet French toast. If it’s still too bitter for your taste, just sift some more powdered sugar onto your french toast and it ought to be fine! Now, flip over the bagel.
I ended up forgetting about the first batch and burned it. Dump the berries into a pot,
with lemon juice and a splash of water.
Turn the heat to medium high, and leave them be. They’ll get all juicy and saucy and wonderful in a few minutes, like this!
Now just repeat the process with the rest of the bagels, soaking
and frying them.
To serve, heap a couple of pieces on a plate, and drizzle on raspberry sauce and chocolate. A dollop of whipped cream never hurt anyone!
Here’s the printable recipe, with ingredients and instructions: Raspberry Chocolate Bagel French Toast
The speaking of the English is becoming difficult. Too high levels of the deliciousness. Brain shut down. Grammar gone away. Too much of chocolatey wonderfulness. Want to move to Austria. That was me a few hours ago when I foolishly thought I could drink […]
Sahlab, or Salep is a creamy winter drink native to Algeria. Doesn’t that sound fascinating? Not. It’s so much more. You can drink it hot or cold, but I prefer it hot. Normally I hate hot milk, but Sahlab doesn’t taste like milk. It tastes like liquid fairy dust. I swear it does! Here, I’ll prove it to ya.
Well, I’ll prove it in a second. I have a couple of things to say first.
For the next couple of weeks, I’ll be photographing in a different kitchen. The lighting isn’t the same, so they’ll appear quite different. Again: this is temporary.
I apologize for my lack of posts lately, I cut my thumb quite badly, and couldn’t cook for a while. But I’m back!
P.S- Don’t trust mandolins.
Right! Now I’ll prove it to ya.
2 cups whole milk
¼ cup cornstarch
1 teaspoon vanilla
2 tsps cinnamon
1 dried coconut strip
1 tablespoon sugar
2 tablespoons water
OPTIONAL: Chopped pistachios, chopped cashews, cocoa powder, raisins
Start by measuring out 2 cups of milk into a pot.
Turn the heat on low, and whisk together ¼ cup cornstarch and ⅛ cup (2 tablespoons) water in a separate cup/bowl.
Cornstarch gets everywhere. Flour isn’t exactly neat and tidy, but cornstarch seems to have a mind of it’s own. Pour the slurry (mix of cornstarch and water) into the milk, and mix it in.
Add in the sugar,
and pour in the vanilla. I love vanilla. Sahlab is sometimes called hot vanilla. You know, like hot chocolate? When I was reading about it and saw that, I knew that I had to make it.
Add in the cinnamon, and this is a matter of taste- I like my sahlab mild, but some people prefer a little more zing. Zing is one of my favorite words. I try to sneak it into every conversation.
Next, grab a coconut strip and throw it in. This’ll infuse the Sahlab and make it coconutty and wonderful. Alternately, you could use one tablespoon of shredded coconut. Either one works.
Give it another stir, let it simmer and sit…
And then pour it out into two glasses, using a strainer if you used the shredded coconut. From there, you can top it with cinnamon, cocoa, pistachios, rosewater… Anything goes! But I just like it pure like this. Make it soon! It’s delicious hot or cold.
Here’s the printable recipe, with ingredients and instructions: Algeria