In All about kids, Events, Holidays and more on January 29, 2012 at 8:43 pm
I am so happy to share with all my foodie friends my newly opened online store Petit Fondant Creations on Etsy.
You already know how much I love cooking and spending time in kitchen creating wonderful dishes, baked goods and desserts. From now, I will spending even more time in professional kitchen, creating lovely fondant figurines, toppers for cupcakes, cookies & mini cakes for all occasions.
Please, take a moment and check out my new store.
Here is a sneak peak of my newly made fondant creations:
Mini cheese burgers and fries fondant toppers
Cute bumble bee with flowers fondant toppers
Ice cream cone fondant toppers
Sprouts fondant toppers
Go green, Sprouts fondant toppers
Don’t forget to visit Petit Fondant Creations Facebook page, and click on “like it” button!
Thank you for looking!
In All about kids, Baking, Healthy foods on January 16, 2012 at 10:07 am
This recipe is all about making good for you, velvety pie dessert in a blink of an eye. Found in the pantry pack of wafers, bananas in the fruit basket and whip cream in the fridge. How about Banana cream pie? Not a huge fan of pie thick floury crust, they give me heartburn so I tried to avoid them. Few posts in a back I made lovely cake with chestnuts and used grahams for the crust. Why not to use wafers for the crust? Pie is done, it is easy and fabulous recipe and has only few grams of fat and what heartburn?
Anyway, fresh fruit, wonderful vanilla cooked cream and fresh whip on the top. Chilled and ready to serve. Can last up to few days in the fridge.
For the crust
1 pack of vanilla or plain wafers
1 teaspoon of butter
1/4 cup non fat milk
For the cream filling
1/2 cup brown sugar
1/3 cup whole wheat flour
1 cup non fat milk
1 cup water
3 egg yolks
1 tea spoon organic vanilla bean sugar
2 large bananas
1 cup fresh whipping cream
To prepare the crust use your food processor, grind the wafer cookies and transfer to the mixing bowl. Add melted butter and milk. Work with spatula till you get dough like mixture.
With help of silicone spatula and hands too nicely and evenly spread the dough into the baking pie or tart dish.
Preheat the oven to 350 F and bake the crust for 5 minutes top.
When done set aside.
To prepare the filling, in a medium saucepan whisk together flour and sugar.
Add milk and water and heat over medium heat. When mixture begins to simmer and cream starts to thickens, remove the pan from the heat
Separate eggs yolks from whites and keep the whites for next morning, egg white omelette maybe?
Stir the yolks, add table spoon of hot mixture and quickly add to the cream. Simmer for several minutes till creamy and bubbly.
Add vanilla sugar.
Slice bananas to thin cuts, spread them over crust.
Sprinkle with vanilla sugar.
Pour the warm filling over fruit and level the cream.
Leave in refrigerator for at least 30 minutes to set.
In the meantime whip the whipping cream and spread over the pie. If you can’t wait to try it, like I couldn’t, you can serve it momentarily, otherwise pie can rest in fridge till tomorrow after lunch. Super yummy. I love the crust it has added crunch to it. Light,creamy and for all banana lovers great dessert to enjoy!
Bananas are healthy fruit. They are packed with: potassium, dietary fiber, Vitamin C, Vitamin B and 5g of protein.
Now, I have to make something salty…. for the next post. Thanks for looking!
In Cooking on January 10, 2012 at 10:10 pm
Chiles Rellenos is one of my favorite dishes. We had it more then few times in different restaurants, differently prepared. Sometimes served with sauce over them, sometimes without.
Always, delicious. After debating with myself when I will try to prepare this amazing dish for my family, finding fresh and best quality peppers are must….it takes effort but it’s worth it. Can’t wait to make them again:)
For the cheese choice I decided to try Spain’s Manchego Viejo. This is 100% sheep’s milk cheese with rich taste, it melts but it stays in the peppers( it will not overmelt).
4 poblano chiles peppers, charred and peeled
1/2 pound cheese, cut into strips
2 eggs, beaten
sea salt, for taste
extra virgin olive oil, for frying
1/2 cup all-purpose flour for coating
Roast the chiles on a hot grill, burner or in a broiler on high heat.
Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is blistered, remove from the heat and store them into bag sealed, let them cool to room temperature so you don’t burn yourself.
Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it. You are going to make a small slice into the side of the chile, just big enough to scrape the seeds and the white membrane out.
Place a slices of cheese into the chile. Don’t over-stuff it.
Place the chiles on the flour and sprinkle the rest of the flour on top. Use your fingers to make sure the entire chile is coated. Dust off remaining flour and set chiles aside.
For a batter, whip 2 egg whites until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles.
One at a time, hold the chiles by the stem and dip the stuffed chiles into the batter.
Carefully place them into a pan with hot oil. Cook each side until batter is a crisp golden brown.
Serve immediately with your favorite salsa, black beans and tortilla chips on the side.