Here is one more recipe for Chinet Baking Series! Perfect recipe to celebrate National Dessert Day, October 11.

I hope you guys will like it, because I literally can’t stop eating this brownies.

Delicious brownies with pecans and homemade caramel sauce

By voloshyna, October 4, 2013

• Total Time: 50 minutes
• Prep Time: 25 minutes
• Cook time: 25-30 minutes

Ingredients:

• For the batter: -
• all-purpose flour - 1/2 cup
• unsweetened cocoa powder - 1/2 cup
• light brown sugar - 1 cup
• baking powder - 1 teaspoon
• salt - 1/4 teaspoon
• eggs - 2, lightly beaten
• water - 1/3 cup
• unsalted butter - 5 tablespoons
• dark chocolate chips - 1/3 cup
• vanilla extract - 1 teaspoon
• chopped pecans - 3/4 cup
• For caramel sauce: -
• light brown sugar - 1 cup
• water - 1/4 cup
• light corn syrup - 1 teaspoon
• warm heavy cream - 1/2 cup
• unsalted butter - 2 tablespoons
• vanilla extract - 1 teaspoon
• salt - 1/2 teaspoon

Instructions:

Preheat oven to 350 degrees F. Coat an 8 inch square pan with a cooking spray. For this recipe I used Chinet 8x8 Square Pan. In a medium bowl combine sifted flour, cocoa powder, sugar, salt and baking powder. Add lightly beaten eggs and water, mix until smooth. In a small sauce pan melt the butter, add chocolate chips and vanilla extract. Stir constantly just until chocolate is melted. Pour chocolate mixture into the batter, add chopped pecans and mix well. Scrape batter into prepared pan. Bake in preheated oven for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Do not overcook. Cool in pan on a wire rack. To make the syrup, in a heavy saucepan, stir together the sugar, light corn syrup, and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Lower the heat to medium-low and let the syrup cook undisturbed fro 15-20 minutes. Until it becomes dark amber. Then remove from the heat, add heavy cream and salt. Stir with a wooden spoon until smooth. Return to the heat and add butter, stir. Bring to a boil one more time and immediately remover from the heat. Let to cool for a few minutes and add the vanilla extract. Serve warm brownies drizzled with a cooled caramel syrup.

If you haven’t noticed it yet, I’m a huge fan of any kinds of pancakes, crepes and blinis. I can eat dozen of those guys at a time, that’s why I’m trying to keep this obsession under control. I always experiment with different types of flour and milk and I can proudly say, these pancakes is my triumph. They light and healthy cause I used whole wheat, almond milk, agave nectar and a bit of avocado oil. If you guys watch your weight, this can be your perfect breakfast!

Healthy whole wheat pancakes

By voloshyna, June 10, 2013

• Total Time: 25 minutes
• Prep Time: 10 + 20-30 minutes
• Cook time: 15-20 minutes

Ingredients:

• For the batter: -
• eggs - 2
• almond milk - 1 cup
• agave nectar - 2 Tablespoons
• avocado oil - 1 Tablespoon + more for frying
• whole wheat flour - 1 cup
• baking powder - 1 1/2 teaspoon
• salt - 1/4 teaspoon
• light brown sugar - 2 Tablespoons or to taste
• For serving: -
• fresh berries - 1/2 cup
• agave nectar -

Instructions:

Beat eggs, agave nectar and brown sugar in a mixing bowl with a wire whisk. Beat in avocado oil and almond milk until evenly combined. In a small bowl combine all the dry ingredients and sift into an egg mixture. Lightly beat with a wire whish, to brake all the nubbins. Let to rest for about 20-30 minutes. Ladle batter onto a hot, oiled skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with fresh berries and agave nectar. Enjoy your fluffy and healthy pancakes!

I love crepes so much, that I decided to share one more good recipe. This time it’s a dessert.

Crepes with lemon curd

By voloshyna, April 2, 2013

• Total Time: 01h 10min
• Prep Time: 20 minutes
• Cook time: 50-60 minutes

Ingredients:

• For the curd: -
• whole egg - 1
• yolks - 3
• sugar - 3/4 cup
• lemon juice - 1/2 cup
• zest of 2 lemons -
• For the batter: -
• all purpose flour - 1 3/4 cup
• sugar - 1/2 cup
• melted unsalted butter - 2 oz
• eggs - 3
• salt - 1/2 tsp
• milk - 1 3/4 cups
• water - 3/4 cups
• confectioners sugar - for serving
• unsalted butter - 4 tbsp

Instructions:

To make a lemon curd whisk the egg, yolks and sugar in a medium saucepan. Add the lemon juice, zest and whisk until the mixture is smooth and uniform. Set the saucepan on the stove over medium heat, cook stirring constantly, until thick - 8-10 min. If you have a cooking thermometer - use it. Cook the cream until it reaches a temperature of 160 F, then immediately remove from heat and let cool slightly. Pour into a jar or bowl and leave for several hours in the refrigerator. When the cream is cool - it will be much thicker. Cook 18-20 crepes as described in my previous recipe, but without orange butter. Fill the crepes with the lemon curd, sprinkle with a confectioners sugar and serve.

Thin and light crepes are the famous French treat. Today I tried to make them a little bit different. In this recipe I used nice and tasty light beer for the batter, the beer creates this piquant savory taste that my guests just loved. As for the filing I could not find a better pair than mushrooms and smoked cheese. Try this recipe and tell me how do you like it!

Savory crepes filled with smocked cheese and mushrooms

By voloshyna, April 1, 2013

• Total Time: 01h 20min
• Prep Time: 40 + 60 for resting minutes
• Cook time: 40-50 minutes

Ingredients:

• For the batter: -
• all purpose flour, sifted - 1 1/2 cups
• salt - 1/2 tsp
• eggs - 2
• milk - 1 1/2 cups
• light beer or pale ale - 1 1/2 cups
• melted unsalted butter - 3 tbsp
• For the filling: -
• unsalted butter - 3 oz
• mushrooms, thinly sliced - 8 oz
• small yellow onion, finely chopped - 1
• all purpose flour - 1 tbsp
• heavy whipping cream - 1/2 cup
• smoked Gouda or other smoked cheese - 1 cup
• salt - to taste
• freshly ground black pepper - to taste

Instructions:

Sift the flour and the salt in a big bowl. Beat the eggs in a small bowl and add the milk. Combine the egg mixture with a flour and whisk until smooth. Thin the batter with as much beer, as necessary, add the melted butter. Allow the batter to rest for 30-40 minutes. If the batter thickens after resting, add a little bit of milk. Preheat medium skillet until really hot and fry your crepes, you will make around 10-12 (not too thin). To make the filing, melt 2 tablespoons of the butter in a pan, add the mushrooms and chopped onion, saute until tender. Add the flour, mix well and then pour the heavy cream. Bring to a boil and add grated cheese. Season to taste, remove from the heat. Preheat the oven to 350 F. Place the mushroom filing on each crepe and roll up the pancakes. Alight them tightly in a grease ovenproof dish. Put the remaining butter on top and cook in the oven for 15-20 minutes until golden brown.

I’m a huge fan of homemade crepes. I cook them very often and in a different variations. Today I want to present one more recipe of perfectly delicious crepes, this is exactly what you need for a nice weekend brunch!

Have a nice weekend!

Crepes Filled with Fromage Blanc and Served with Blueberry compote

By voloshyna, January 25, 2013

Ingredients:

• For the batter: -
• all-purpose flour - 1 3/4 cup
• sugar - 1/2 cup
• unsalted butter - 2 oz
• eggs - 3
• salt - good pinch
• milk - 1 3/4 cup
• water - 3/4 cup
• For the filling: -
• fromage blanc or drained cottage cheese - 1 lb
• golden raisings - 1/4 cup
• sugar - 1/4 cup or to taste
• vanilla extract - 1/2 ts
• For the sauce: -
• blueberries - 1 cup
• sugar - 2 tbsp
• lemon juice - 1 tbsp

Instructions:

Put raisins in a small bowl, pour with a hot water. Let stand 15-20 min, or until they swelled. Cook 18-20 crepes as described in my Basic Crepes Recipe. In a food processor mix fromage blanc or drained cottage cheese with the sugar and vanilla extract, process until smooth. Add raisins and mix well. Spread thin layer of filling on each crepe and roll them tightly. To make a blueberry compote, just simmer all the berries with the sugar and lemon juice until soft, about 3-4 min. Serve crepes drizzled with berry sauce.

Savarin some kind of rum baba – moist yeast dessert, saturated in sweet syrup or light alcohol. I found this recipe in one Ukrainian culinary magazine, in this variation savarins saturated in a ginger and lemon syrup, topped with whipped cream, different fruits and berries. Every bite of this small cakes is like a pice of heaven!

Ginger & Lemon Syrup Savarins

By voloshyna, December 25, 2012

Ingredients:

• For the batter: -
• bread flour - 1 cup
• salt - 1/4 tbsp
• sugar - 2 tbsp
• dry yeast - 1 tsp
• lemon zest - 1 tbsp
• eggs - 2
• melted butter - 1/4 cup
• warm milk - 3 tbsp
• For the syrup: -
• water - 3/4 cup
• lemon juice - squeezed from 1 lemon
• granulated sugar - 1 cup
• finely chopped ginger - 1 tsp
• For the topping: -
• heavy whipping cream - 1 1/4 cup
• vanilla extract - 1 tsp
• confectioners sugar - to taste
• berries and fruits - of your choice

Instructions:

Mix the flour, sugar and yeast in a bowl with a pinch of salt. Mix the milk, melted butter and eggs, then pour in and beat well to make a thick, sticky batter. from this amount of batter you can get 1 big savarin or 4-6 small, depends on sizes of your molds. Fill the savarin molds 1/2  with a batter; cover with a towel and leave in a warm place for 30-45 minutes or until it's doubled. Preheat oven to 400 F. Bake the savarins for 10-15 minutes, until golden brown. Let them cool in their rings 3-4 min, then turn them out. To prepare the syrup, place all the ingredients in a saucepan and bring to a boil. Dip the savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. Add more syrup the next day if they'll absorb it. When you decided to to make a filling for your savarin rings, just whip cream with a sugar and vanilla extract until stiff peaks. Filled savarins with a homemade whipped cream and top it off with fruits and berries.

]]> http://divinecuisine.recipes/ginger-lemon-syrup-savarins/feed/ 0 http://divinecuisine.recipes/crepes-suzette/ http://divinecuisine.recipes/crepes-suzette/#comments Sun, 22 Jul 2012 02:45:22 +0000 http://divinecusine.com/?p=100

You just have to try this crepes. Recently found this recipe in the Camille Le Fol’s cookbook. Just spectacular dish. When you serve it, you need to pour the warm orange liqueur and set a fire. Unfortunately, the pictures of burning crepes came out no good. But anyway it was exciting. I can bet, you will surprise your friends and family with this dish. It’s really a lot easier than you think!

Crepes Suzette

By voloshyna, July 21, 2012

• Total Time: 03h 10min
• Prep Time: 02h 30min
• Cook time: 40 minutes

Ingredients:

• For the batter: -
• all-purpose flour - 1 3/4 cup
• sugar - 1/2 cup
• unsalted butter - 2 oz
• eggs - 3
• salt - good pinch
• milk - 1 3/4 cup
• water - 3/4 cup
• For the filling: -
• unsalted butter - 5 oz
• zest of 1 orange - finely grated
• superfine sugar - 3/4 cup
• To serve: -
• orange liqueur - 7 tbs.
• powdered sugar - 1 tbs.

Instructions:

In a large bowl whisk the eggs with salt, gradually add milk. Mix flour and sugar, sift in the milk-egg mixture, stir with a wire whisk to blend well. Add the water and melted butter. Cover the bowl with the dough with plastic food wrap, and  refrigerate for 2 hours. Meanwhile, cream the softened butter with orange zest, powdered sugar and 1 tbs orange liqueur. Make 18-20 very thin crepes. Spread a thing layer of orange cream over each crepe, fold into a triangle and arrange them in a fan shape in an ovenproof dish.  Reheat in the oven at 210 F for 10 minutes before serving.  Warm the remaining liquer in a smal sauce pan. Bring the crepes to the table, powder them with confectioners sugar, and pour over the warmer liueur. Set alight and spoon the flaming liqueur over the crepes until the flame die down. Serve immeditely.