French apple cake

 

• 4 large apples
• 1/2 cup almond flour
• 1/2 cup rice flour
• 1 teaspoon baking powder
• 1/4 cup granulated sugar (plus 2 tablespoons for sprinkling)
• 2 large eggs
• 3/4 teaspoon salt
• 1/2 cup sour cream or yogurt
• 1 tablespoon vanilla extract
• 4 tablespoons coconut oil, melted

Instructions

1. Peel and thinly slice apples.
2. Preheat oven to 375ºF.
3. Lightly oil an 8” round cake pan or pie pan
4. Whisk flours and baking powder together in a large bowl.
5. In a separate small bowl, combine sugar, eggs, and salt together; whisk until foamy. Add yogurt and vanilla, mixing until evenly combined. Stir in melted coconut oil.
6. Add wet ingredients to the flour mixture, stirring until combined.
7. Fold apples into batter until thoroughly coated; pour batter into prepared pan, using a rubber spatula to spread the batter evenly.
8. Sprinkle with 2 tablespoons sugar.
9. Bake for 50 to 60 minutes or until a knife or toothpick inserted in the center comes out clean. The cake should be golden brown on top.
10. Remove cake from oven and cool on a wire rack

https://www.attainable-sustainable.net/moist-apple-cake/

Lemon curd cake with oil

 

Ingredients

For the cake layers

• 4 large eggs at room temperature
• 150 g white granulated sugar
• 40 g canola oil
• 60 ml lemon juice juice of one medium lemon
• Zest of one lemon
• 170 g all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt

For the lemon curd

• 3 egg yolks can be cold
• 55 g granulated sugar
• 55 ml lemon juice
• Zest of one medium lemon
• 5 g cornstarch
• 55 g unsalted butter

For the frosting

• 750 g cream cheese cold
• 110 g powdered sugar
• 100 g heavy whipping cream cold

Instructions

For the cake layers

• Preheat the oven to 170С (338F) and line the bottom of the 7 by 4 inch deep (18cm by 10cm deep) cake pan with parchment paper. Leave the sides of the pan untouched.
• Whisk together the flour, salt, and baking powder in a bowl. Set aside.
• In a stand mixer fitted with a whisk attachment, add the eggs and sugar. Whip on medium-high for 8-10 minutes until the mixture has tripled in volume and is pale. If you use a hand mixer, it can take 12-15 minutes of whipping. If you lift the whisk, the mixture should slowly run down and leave a ribbon on the surface that slowly disappears into the mixture.
• Sift in the dry ingredients in three parts, folding each part with a rubber spatula before adding the next one. Try not to deflate the egg mixture too much.
• Combine the oil, lemon juice, and zest in a bowl. Add in two tablespoons of the batter and whisk to combine until homogenous in consistency.
• Pour the oil mixture into the batter and fold again just until incorporated.
• Pour the batter into the cake pan and bake right away for 35-40 minutes, or until golden brown and the toothpick inserted into the center comes out clean.
• Remove from the oven and let cool down for 30 minutes in the cake pan.
• When just warm to touch, run the knife along the wall of the pan, pressing tight against it to release the sponge cake. Place the cake onto the cooling rack to cool down.
• Slice it into 3 layers. Each layer should be around 1" or 2-2.5cm. If you’re planning to assemble the cake the next day, keep the sponge cake wrapped in plastic wrap in the fridge.

For the lemon curd

• In a saucepan, add all the ingredients except the butter.
• Cook over medium heat, whisking continuously until the mixture starts simmering and thickens.
• Remove from the heat and add the butter. Mix until it has melted and been incorporated.
• Then, cover with plastic wrap (making sure it touches the mixture) and refrigerate until cold.

For the frosting

• Place all the ingredients into the bowl of a stand mixer fitted with a whisk attachment (or you can use a hand mixer) and mix on low until no dry powdered sugar is left. Then, beat on medium until reaching a homogenous consistency. Scrape the sides of the bowl and mix on high until thick and fluffy.
• Mix the frosting with a rubber spatula to remove air bubbles. Then, place the mixture in a piping bag before assembling the cake. No need for a nozzle: just cut off the tip of the bag wide enough to pipe out the cream.

Assembling the cake

• Place the first layer of the cake on a serving plate, and spread an even layer of the frosting on top.
• Pipe a thick border along the edges of the cake, creating a dam that will hold the lemon curd inside the cake. Place half of the lemon curd in the middle and spread evenly. Then, place the second layer of the cake on top and repeat the process.
• Crumb coat the cake with a little bit of frosting and place it in the fridge for an hour. Place the piping bag with the rest of the frosting into the fridge too.
• Remove cake from the fridge and frost. Decorate with fresh blueberries and refrigerate for several hours or better overnight before serving.

Hummus

 

• 1 15-ounce can chickpeas (NOT drained)
• 2-4 cloves garlic (depending on how garlicky you prefer it)
• 1/2 cup tahini
• 2 Tbsp fresh lemon juice
• 3/4-1 tsp sea salt (depending on how salty you prefer it)
• 1-2 Tbsp extra virgin olive oil

Instructions

• Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
• NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending. Add the other 1/2 of the chickpea liquid with the chickpeas and garlic to a blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
• Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for creamier texture. 
• Taste and adjust seasonings as you prefer. I found 3/4 tsp of salt to be the perfect amount (amount as original recipe is written // refer to the lower end of range if altering batch size).
• Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

From minimalist baker

Keto recipes

www.tastingtable.com

Fudgy courgette brownies

 1

• 1large egg

• Cooking spray

• 8 tablespoons 

  (1 stick) unsalted butter

• 4 ounces 

  bittersweet chocolate

• 1 teaspoon 

  vanilla extract

• 1/2 teaspoon 

  espresso powder (optional)

• 11 ounces 

  zucchini (2 small or 1 large)

• 2/3 cup 

  granulated sugar

• 1/2 cup 

  packed light brown sugar

• 1/2 cup 

  unsweetened cocoa powder

• 1 1/4 teaspoons 

  kosher salt

• 2/3 cup 

  all-purpose flour

• 4 ounces 

  semi-sweet chocolate or chocolate chunks

INSTRUCTIONS

1. Place 1 large egg on the counter and let come to room temperature, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x9-inch baking pan with cooking spray, then line with parchment paper so that it hangs over two sides of the pan. Lightly coat the parchment with cooking spray. (Alternatively, you can use an 8x8-inch baking pan for taller brownies.)

2. Fill a medium saucepan with about 3 inches of water and bring to a boil over high heat. Meanwhile, cut 1 stick unsalted butter into 8 pieces and place in a medium heatproof bowl. Coarsely chop 4 ounces bittersweet chocolate and add to the bowl.

3. Reduce the heat so the water maintains a simmer. Set the bowl onto the saucepan (make sure the bottom isn't touching the water) and heat, stirring occasionally, until the mixture is melted and smooth, about 5 minutes. Remove the bowl from the saucepan. (Alternatively, microwave the butter and chocolate together in a medium microwave-safe bowl in 30-second intervals, stirring between each, until melted, 1 to 1 1/2 minutes total.)

4. Add 1 teaspoon vanilla extract and 1/2 teaspoon espresso powder and whisk to combine. Let cool until the bowl is just warm to the touch, 3 to 5 minutes. Meanwhile, trim the ends off 11 ounces zucchini. Grate on the large holes of a box grater (about 1 1/2 cups). Transfer to a clean kitchen towel or double layer of paper towels and squeeze out the excess moisture. Once squeezed, you should have about 1 cup zucchini. Place the zucchini on a cutting board and coarsely chop.

5. Add 2/3 cup granulated sugar and 1/2 cup packed light brown sugar to the chocolate mixture and whisk until combined and no clumps of sugar remain. Add the egg and vigorously whisk until very well combined and the batter is every so slightly thickened, about 2 minutes.

6. Add the zucchini and whisk until well combined and any clumps of zucchini are broken up, about 30 seconds. Sift 1/2 cup unsweetened cocoa powder onto the chocolate mixture. Add 1 1/4 teaspoons kosher salt and whisk until fully incorporated. Add 2/3 cup all-purpose flour and fold until just combined. Some dry spots are okay.

7. If using bar semi-sweet chocolate, coarsely chop 4 ounces into chunks (about 2/3 cup). Add to the batter and fold until just evenly distributed. Don’t overmix. Pour into the baking pan and spread into an even layer.

8. Bake until the brownies are slightly puffed and a tester comes out with just a few moist crumbs, 25 to 30 minutes for a 9-inch pan, or 27 to 35 minutes for an 8-inch pan. Place the pan on a wire rack and let cool 10 minutes. Grasping the excess parchment, remove the brownie slab and place on the rack. Let cool completely before cutting, about 1 hour. Use a hot, dry knife (run it under the hottest tap water and then carefully dry it with a towel) to cut the slab into 16 pieces, wiping the knife between cuts.

RECIPE NOTES

Semi-sweet chocolate substitute: Semi-sweet chocolate chunks can be used instead of chopping a bar of chocolate.

Make ahead: The brownies can be made up to 1 day in advance and stored in an airtight container or wrapped well at room temperature.

Storage: The brownies can be stored in an airtight container at room temperature for up to 4 days.

French shortbread

 https://thecafesucrefarine.com/french-shortbread-cookies-sables-bretons/

Ingredients

• 1 cup very soft butter I use salted butter
• ¼ cup granulated sugar
• ½ cup powdered sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 cups plus 2 tablespoons all purpose flour more for the counter
• granulated sugar or Vanilla Sugar for sprinkling

Instructions

1. Preheat the oven to 375˚F. (190˚C.) Line two baking sheets with parchment paper. Set aside.
2. In a medium size bowl, combine the soft butter and sugars. Stir until smooth and well combined.
3. Add the egg yolks and vanilla extract and stir to incorporate. Add the flour and stir just until all of the flour disappears. The mixture will seem crumbly at first. Just keep stirring until it starts to come together.
4. Sprinkle a work surface with flour. Have some extra flour on the side in a small cup.
5. 

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   Home » French Shortbread Cookies (Sablés Bretons)

   July 17, 2022

   French Shortbread Cookies (Sablés Bretons)

   Total Time: 1hour

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   These crisp, buttery French Shortbread Cookies are crazy delicious. They look and sound quite fancy but, in reality, they're super easy with just one bowl and no mixer needed!

   With a trip to France on the horizon, I decided a few weeks ago, that it was the perfect time to add another shortbread recipe to our beloved, ever-expanding collection. Not just any shortbread though, this time it's a French Shortbread recipe with a fancy name, Sablés Bretons.

   

   You might be thinking, "Wait a minute! Shortbread hails from Scotland or England or Ireland, NOT France!". And you're right. But not completely. Let me explain...

   The history/origin of shortbread dates back to Scotland in the 12th century, although it was quite different at the time, a twice-baked, hard bread without much sweetness. Later, under the rule of Scotish Queen Mary things changed and shortbread evolved into a sweet, buttery treat, similar to what we know and love today.

   These days its claim to fame and ownership is a bit of a toss up, and if you travel just about anywhere in the UK or the Republic of Ireland shortbread is touted to be a classic and national treasure.

   

   So why do I call these cookies French Shortbread? Well, if you look up "shortbread" in the MerriamWebster dictionary, this is what you'll see:

   Shortbread is a thick cookie made of flour, sugar, and a large amount of shortening.

   Also, in the culinary world, shortbread is simply a sweet dough that's made without leavening. You'll find shortbread cookies, shortbread crusts, shortbread tarts, shortbread bars and on and on it goes. So you see, it's okay to call these sweet treats, French Shortbread Cookies!

   Plus, in French they're know as Sablés Bretons, sable meaning "sandy" in French and Breton refering to Brittany, the region of France where these cookies originated. Sablés Bretons are among the most beloved of French cookies, available at patisseries and markets all over France.

   

   How is French shortbread different?

   Although there are a lot of similarities between these French Shortbread Cookies and classic Scotish shortbread, there is one distinct ingredient that makes them unique. Eggs! Classic Scotish or Irish shorbread has a super short list of ingredients. Butter, flour and sugar. Maybe a little salt and/or vanilla but that's it.

   French shortbread includes either an egg or a few egg yolks. The recipe I'm sharing today incorporates two yolks. The yolks add a little tender richness to the cookies, although the taste and texture of these cookies is similar to the Scotish renditions.

   

   A special topping

   These French Shortbread Cookies get a little sprinkle of sugar before and after they're baked. The sugar gives the cookies a pretty presentation and a lovely little crunch. You have serveral options regarding the sugar topping; regular granulated sugar, cane sugar (not quite as fine) or Sucre Vanillé (Vanilla Sugar).

   

   Any of these sugars will work, but if you have a few extra minutes, make a batch of the Sucre Vanillé - it's the crème de la crème, for sure!

   

   Great to stash away!

   If you've got a good hiding place (I never have one for long), these French Shortbread Cookies are a wonderful treat to have stashed away as they make a delicious quick dessert in a hurry. Pair them with a bowl of good ice cream drizzled with this Ridiculously Easy Butterscotch Sauce or this Raspberry Coulis and you've got a dessert that's worthy of royalty!

   

   Great to give away!

   They also make a really fun gift in a cellophane bag or in a box tied with a pretty ribbon. We're offering some free, printable labels to adorn your gifts.

   

   To receive a PDF for the labels and instructions on how to print them, just let us know, in the comment secction below, that you'd like these sent. We'll email them to you along with links for the boxes and ribbon pictured in this post.

   

   Make a batch of these Sablés Bretons and pretend you're in France. They're perfect with a tall glass of cold milk, a tasse de café (coffee) or a cappuccino! Bon Appétit!

   5 from 6 votes

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   French Shortbread Cookies (Sablés Bretons)

   These crisp, buttery French Shortbread Cookies (Sablés Bretons) are crazy delicious. They look and sound quite fancy but, in reality, they're super easy with just one bowl and no mixer needed!

   Author: Chris Scheuer

   

   Course: Baked Goods, Dessert/Cookies

    

   Cuisine: French

    

   Keyword: French Shortbread Cookies, Sablés Bretons

    

   Prep Time: 30 mins

    

   Cook Time: 30 mins

    

   Total Time: 1 hr

    

   Servings: 20

    

   Calories: 155 kcal

   Ingredients

   • 1 cup very soft butter I use salted butter
   • ¼ cup granulated sugar
   • ½ cup powdered sugar
   • 2 egg yolks
   • 1 teaspoon vanilla extract
   • 2 cups plus 2 tablespoons all purpose flour more for the counter
   • granulated sugar or Vanilla Sugar for sprinkling

   US Customary - Metric

   Instructions

   1. Preheat the oven to 375˚F. (190˚C.) Line two baking sheets with parchment paper. Set aside.
   2. In a medium size bowl, combine the soft butter and sugars. Stir until smooth and well combined.
   3. Add the egg yolks and vanilla extract and stir to incorporate. Add the flour and stir just until all of the flour disappears. The mixture will seem crumbly at first. Just keep stirring until it starts to come together.
   4. Sprinkle a work surface with flour. Have some extra flour on the side in a small cup.
   5. Turn the dough over several times to coat lightly with the flour then divide the dough in two and cover one half with a piece of plastic wrap.

   6. Keeping the surface and your rolling pin lightly dusted with flour at all times, roll out the dough to the desired thickness. I like mine about a ¼ inch thick for thinner cookies and closer to ⅜ for thicker ones like in this post. You can go thinner or thicker it’s just important to keep the surface underneath the dough lightly floured as you roll. (I also like to dip my cookie cutter in flour before cutting each cookie to keep the dough from sticking to the cutter.)

   7. Use a cutter of your choice (I used a scalloped 3-inch cutter) to cut out the cookies, transferring them to one of the prepared sheet pans as you go. Space the cookies 2 inches apart.

   8. Bring the dough scraps together, then roll out more cookies until the dough is used up. Repeat with second ball of dough. Sprinkle the cookies lightly with granulated sugar, cane sugar or Vanilla Sugar. Chill the cookies in the refrigerator for 15-30 minutes before baking.

   9. Bake the cookies for 12-14 minutes or until light golden brown. If the cookies have puffed a bit or have some little bubbles, you can flatten them at this point with the back of a flat metal spatula. Sprinkle lightly with a bit more sugar. Transfer the cookies to a wire cooling rack to cool completely