Two for Tuesday: Structured Curves

Sorry about that little technical hiccup with yesterday’s announcement post. I thought the solution was going to be much more time consuming than it was, but my web host Namespro worked magic and resolved my tech issue quickly. I have been a loyal Namespro customer for many years now (too many to count), and I am always grateful for their service (which is always explained very clearly, I might add). Anyhow, I’m back in blogging action, which makes me happy.

So here we go with today’s potentially surprising duo.

dress (currently sold out)

cake, Hint of Vanilla

Food: Vanilla Danish Cookies

A couple of years ago,¬†I learned about Danish¬†chef Trine Hahnemann¬†as I was¬†munching on some simple¬†vanilla cookies that a friend made from Trine’s recipe. The little white¬†rings are full of goodness¬†– they’re¬†perfectly sized¬†and have¬†just enough¬†sweetness.

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I didn’t make them in time for Christmas, but I did bake a batch in time for my family’s New Year’s Day feast.

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before –¬†little ring cookies ready for the oven

Trine-hahnemann-danish-cookies-White-Cabana-2Trine-hahnemann-danish-cookies-White-Cabana-1after: little ring cookies ready to be eaten

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Trine Hahnemann’s Vanilla Danish Butter Cookies

375 g butter
250 g sugar
1 egg
2 vanilla pods
500 g plain flour

1. Cream the butter and sugar together in a bowl until the mixture is pale and fluffy. Add the egg and continue beating.
3. Split the vanilla pods lengthways and scrape out the seeds with the tip of a knife. Stir them into the flour.
4. Fold the dry ingredients into the butter mixture. (I knead the dough a little bit so everything sticks together.)
5. Wrap the dough in cling wrap and chill for (at least) two hours.
6. Preheat the oven to¬†200¬įC (I¬†set mine at 390¬įF).
7. Roll the dough into very thin sausages about fix or six centimetres long. Curl each on into a ring and press the ends firmly together.
8. Place rings on a parchment-lined baking tray (I put the trays in the fridge for a few minutes before putting them in the oven. This helps them keep their small ring shape).
9. Bake for about eight minutes (I baked mine for about 6 minutes.)
10. Cool cookies on a wire rack.
11. Store the cookies in an airtight container and do not mix them with other types of cookies or they will go soft.

*Instead of converting the measurements into cups and tablespoons, I used a scale and weighed each of the ingredients.

Thanks to Emmy for teaching me about these delicious Danish cookies. Recipe via Red (original recipe is in The Scandinavian Cookbook). Photos by me.

In the Kitchen: Blythe’s Blueberry Muffins

One of the first recipes I tried after my friend¬†Johanne gave me Gwyneth Paltrow’s My Father’s Daughter a few years ago was¬†Blythe’s blueberry muffins. I have been making them ever since because they’re so darn good and easy!

I recently gave them a try using my KitchenAid stand mixer. I didn’t really need to use the mixer, but I wanted to because I love it. Here’s how things turned out.

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prepping the mini muffin tins

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prepping the KA mixer

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prepping the ingredients

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mixing everything together

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fresh blueberry mini muffins – just in time for breakfast!

Here’s the recipe taken from Gwyneth Paltrow’s My Father’s Daughter:

Ingredients

1/2 cup unsalted butter, melted and cooled slightly
2 eggs (preferably organic)*
1/2 cup whole milk*
2 cups unbleached all-purpose flour
3/4 cup plus 1 tsp sugar, divided**
2 tsp baking powder
1/2 tsp salt
2 1/2 cups fresh blueberries

*I use whatever milk and eggs I have in my fridge.
**I always forget about the extra sugar, and I tend to under measure the sugar, especially in muffin recipes.

Directions

Heat oven to 375¬į. Line a 12-cup muffin tin with paper liners*. Whisk butter, eggs, and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder, and salt in another bowl. Stir wet ingredients into dry ingredients***; fold in blueberries. Divide batter evenly among muffin cups; spring with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.

*I often use mini muffin tins, and I think I can usually get 24 mini muffins and 8 regular sized muffins with one batch of the recipe.
**I threw everything in the mixer at almost the same time, and the muffins still baked perfectly.

In the Kitchen: Lemon Poppy Seed Cake

I hosted my parents¬†this past weekend and I¬†just had to show off my KitchenAid stand mixer. (I’m a Leo. We like attention.) I decided to test out this lemon poppy seed cake recipe that Joanna Goddard featured earlier last week. To everyone who is reading – this cake was super easy. If you like lemons and cake and poppy seeds, you should make it.

My¬†KA stand mixer worked brilliantly and made the whole cake baking process go really quick and smoothly. For beautifully styled food photos,¬†have a look at Joanna’s post. For photos of my version, keep reading…

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sugar, flour, and poppy seeds are measured out

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butter and sugar are creamed together with the KitchenAid paddle attachment

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flour is added once the sugar and butter are creamyphoto 1

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eggs, milk, poppy seeds & lemon zest are added at the end

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photo 3the dough is poured into a buttered & parchment lined loaf tin

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after about 40minutes in the oven, the cake is ready

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a sugary lemony icing is poured and poppy seeds are sprinkled on top

Here’s the complete recipe – from April Carter of Rhubarb and Rose¬†(via Cup of Jo):

Recipe: Lemon Poppy Seed Loaf Cake

For the cake:
¬ĺ cup unsalted butter, at room temperature¬†
¬ĺ cup sugar
1 ¬ľ cup all purpose flour
2 tsp. baking powder
pinch of salt
2 eggs
¬ľ cup milk
¬ľ cup poppy seeds
Zest of 2 lemons

For the glaze:
1 cup powdered sugar
Juice of ¬Ĺ lemon
Poppy seeds, for sprinkling

Heat the oven to 350F and butter and line a one pound (4¬Ĺ x 2¬Ĺ x 8¬Ĺ inch) loaf tin with baking parchment. Place the butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Sift in the flour, baking powder and salt. Add the eggs, milk, poppy seeds and lemon zest and beat until just combined, scraping down the sides of the bowl with a rubber spatula as you go.

Spoon the mixture into the prepared loaf tin and bake for 40 to 45 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and remove the baking parchment.

While the cake is cooling, make the glaze. Use a spoon to beat the powdered sugar with enough lemon juice to form a runny but opaque glaze. Set the cooled cake on a wire rack and drizzle over the glaze. Sprinkle over the poppy seeds and allow the glaze to set for a few minutes before packaging up. 

Let me know if you give this recipe a try. I would love to know how it turned out for you.

In the Kitchen: The KitchenAid Artisan Stand Mixer

Although I’ve been thinking about the KitchenAid stand mixer for some time now,¬†I only finally¬†bought myself one¬†last week.¬†Everyone and their brother/mother/sister/friend¬†seems to have¬†one¬†and they all rave about how great it is, so¬†I had little doubt that it would be fabulous. There are plenty of colours to choose from, but it was an obvious¬†choice for me.¬†I’ve used my KitchenAid Artisan stand mixer¬†twice already¬†and it’s worked out very well! No surprise there, right?

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The first thing I ended up baking with the stand mixer was the brownie recipe that was listed in the instruction/information booklet that came with the mixer. It was very easy and straightforward and the end result was ab fab chocolate goodness. I also made madeleines and they turned out perfectly. I love the fact that the mixer can do the work while I measure out the ingredients. The convenience factor is awesome!

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I used the plastic pour¬†guard at one point, but I didn’t really need it. I was just trying to use as many gadgets/attachments as possible.¬†I used the paddle¬†attachment (above) for the brownies, but I used the whisk attachment to whip up¬†the¬†eggs for the madeleines. Switching¬†the attachments is easy and quick, as is cleaning them.

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I am very happy that I opted for the lift-arm mixer rather than the bowl-lift mixer. The arm lifts at the flick of a switch and the bowl attaches securely and simply to the base.

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Here are the brownies before I put them in the oven:

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It’s a stylish machine, yes, and it looks wonderful on my counter (a stylish appliance? really? this is what I’m talking about these days? how old am I?), and so it seems¬†I’m joining the “it’s so great, everyone should have one” club.¬†I’ll share a few more¬†photos in the upcoming weeks as I’m eager to try the pasta roller/cutter attachments!

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