Desserts and cookies | Meatless

Chestnut cake

By on March 30, 2015

Chestnut cake or Ardéchois is An amazing recipe that will surprise your guests.  It is easy and will hit the spot at craving-o-clock, what do you think?

I say YES!  I take my coffee black to go with it.

I have been making this recipe for about at least 20  years.  And I am sharing it just now.  I know, I am sorry, you’ll be even more mad at me after you tried it.  Mélanie, why are you giving it just now?  I am sorry.

Oh, I started baking young… Just in case you started crushing numbers to guess my age.

Chestnut cake

This cake is offering moisture, sweetness but not too much, just from the spread.  There is also that buttery nutty taste….

Guys, just try it.   I am torturing myself describing it and I don’t have any to bite into.  Tor-ture. Sight.

If you are not big on chestnut spread, no worries.   Give it a try regardless, chances are you will like it.  Hubby, El Cubano, did.  And other persons have too.  I love chestnut spread, they used to sell it in a tube, like a toothpaste tube but smaller.  I would eat it just like that. J. might remember our recess breaks and my snacks?  This and condensed milk.  Hi Sugar-rush!

Chestnut spread

This recipe makes me nostagic of those years, those people I  baked it for.  The taste brings me back in my parent’s kitchen in France.  I sound very sentimental but living far from your family  does that to you.  Thankfully, I found a marvellous hubby, El Cubano, and our mini-superman and mini-princess are perfect.

Now, those pumpkins are the ones I share my nostalgic recipes and create new ones.  They love it and ask for more.  It is the best reward after spending time in my apron!

Chestnut spread cake

About the Chestnust spread: I might not have seen it in every single supermarket but it is quite common in the aisle of jams and chocolate spread.  Or, you can go to France to pick some up and do your Ardéchois.

Chestnut cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 cake of 8 x 8

Ingredients

  • - 2 large eggs
  • - 1/2 a cup of butter
  • - 1 cup of chestnut spread
  • - 20 cl of milk
  • - 1 cup of flour
  • - 1 teaspoon of baking powder

Instructions

  1. - In a bowl, put the wet ingredients: eggs, butter previously melted, the chestnut spread and milk. Mix well.
  2. - Add progressively the flour and the baking powder, mix until smooth.
  3. - Pour the mixture in an oven dish,previously buttered if necessary.
  4. - Bake in the oven at 385F for 30-35 minutes or when the tip of your knife comes out dry when you pick your cake.
http://bonappeteat.ca/2015/03/30/chestnut-cake/

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Desserts and cookies | Finger food

French Madeleines

By on December 30, 2014

French Madeleines? Say no more.  It’s French so it’s good, right?  Well, I’m might be biased. But I made it so it’s good!  How about that? And I’m French! Hehe, and quite modest, I may add.

French Madeleines

Although I have been living in Canada for 8 years, I still ask my parents to bring me several French products.  The very first years, the list was long and their suitcases heavy, it was anything from food to my favorite product to remove my make up or a deodorant.  Now, the list is way shorter and revolves mostly around food.

Don’t you love having something that comes from home?  I know that there are things I can find here, but it’s just not the same.  When you are an expat, products from your home country are always ”better”, just because.

French Madeleines

As you might have understood, madeleines were a good that used to be personally imported.  Special request for my breakfast.  In France, it’s also sold in a ”finger” shape, oh-my-god, the perfect shape for dunking!  That’s a little pleasure of life that warms up my heart and makes me feel like I am having a coffee in my Dad’s house with him and my not-so-little-anymore brother.  Yeah, because he is like taller than me and quite stronger too.  Still has been somehow, even though he is 13 years younger than me!

French Madeleines

About those madeleines…  Where shall I start from?  The perfect buttery taste that warms up your mouth?  Or the simplicity of the recipe?  Really, have some butter out of the fridge for an hour or so, so it’s easy to work with.

I got this recipe from my mom, she did it at school (she works in a school) and I have to give the credit to Bénédicte for the recipe that I have adapted.  I reduced the butter and the sugar a little.  Also, I choose to flavor it with some vanilla extract.

Easy and quick?  Yes m’dame!  Just a bowl and elbow grease, although you can use your electric hand mixer but don’t be lazy, it’s fast enough that you won’t need it.  Make sure your oven is preheated while your prepare the madeleines mix and there you have it.  Perfect French Madeleines!

French Madeleines

See, Little Princess had enough of my talking to convince you there are super tasty, she just grabbed it while I was taking a picture.  She is a 2-year-old-opportunist like that! 🙂

What is your little weakness that reminds you of home? Even if home is around the corner.

French Madeleines

Prep Time: 10 minutes

Cook Time: 9 minutes

Serving Size: 18 madeleines

Ingredients

  • - 1 cup of soft butter
  • - 3/4 of a cup of sugar
  • - 1 teaspoon of vanilla extract
  • - 2 eggs, medium size
  • - 1 cup of flour

Instructions

  1. - Preheat the oven at 405F.
  2. - In a bowl, mix the butter and sugar until it looks like a creamy spread. Add the vanilla, mix some more.
  3. - Incorporate one egg and then the other. Mix well.
  4. - Sift the flour and mix until there are no lumps.
  5. - Put one tablespoon of the mixture in each madeleine mold and place in the oven at 405F for 9 minutes or until slightly golden.
http://bonappeteat.ca/2014/12/30/french-madeleines/


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It is February, break your resolutions with this home-made pie crust!

By on February 3, 2014

I have never really made resolutions when a new year would start…  In fact, why those resolutions of healthy life, better habits or whatever it is have to start on a new year, a first of a month or a Monday?   Why some people would say, we are Wednesday and next Monday I am stating a diet.  Why not tomorrow?   Why not a Thursday?  It is just silly to me.

So since we entered February, you can go ahead and break your resolution!  I prepared this post to share the recipe of pie crust I use.  You can do salty or sweet tarts with it.  It is very simple.

pie crust

Ok.  One more thing…  I won’t tell you broke you resolution and you will never eat pie crust from a store again!  Deal?  Making the effort is so worth it.

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Tutorials

How to make a bechamel sauce you can be proud of.

By on January 22, 2014

I don’t where you are reading me from but, here in Canada, the weather is calling for comfort food!  It is awfully cold!  Today, I will not share a recipe but more of a tutorial or a base I should say.   Sometimes, French word can intimidate and then, people think it is too fancy and complicated!  Well, I am going to break the news to you, it is very easy!

What is a bechamel? It is a French sauce that is used for dish such as lasagna, gratins, croque-monsieur, etc… I will give you the recipes for those soon!
You can add cheese to the bechamel and it is then actually called a Marnay sauce.

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