Apple Pie a la Crescent Rolls

To pass the day, I decided to make apple pie using the three cans of Pillsbury Crescent Rolls.

First, layer the pie pan with the crescent roll dough then place in the refrigerator. Next, peel and cut the apples into slices. I used six apples. Once the apples are cut pour 1/2 cup Cognac, 2 tbsp vanilla extract, 1 cup brown sugar over the apples. The measurements depend on the amount of apples.Mix the apples and ingredients together.

Add 5 tbsp butter into a skillet over high heat then the apples once the butter is melted. Cook until the apples are tender. Add 1 tsp cinnamon over the mixture. Set aside.

Preheat the oven to 350 degrees. Remove the dough from the frig and pour the warm apple mixture over the dough. Set aside.

In a bowl combine 2 cups instant oats, 1 cup cornflakes, crushed, 1 tbsp flour, 2 tbsp brown sugar and 5 tbsp melted butter. Mix well. Pour the mixture over the apples. Make sure to spread the oat mixture over the apples.

Use the rest of the crescent roll to put on top of the apple-oat mixture to make the crust. Bake in the oven for 40 minutes or until the bottom crust is cooked.

Tis the Night Before Christmas

I know it's been a very long time since I've posted something, but it's been a very long stressful few months. However, for the Christmas holiday I planned on baking goodies as gifts. Two years ago, I gave Christmas baskets with various baked small cakes and a Haitian Cremas - all home-made. That gift-giving was so successful that I decided to give it another try this year. To make a long story short, I ordered a few things online for my Christmas goodie surprise, however, thanks to UPS being short-staffed and behind I won't get my ingredients till after Christmas. Which reminds me, thank you UPS for making my Christmas home baked goods gift a memorable experience.

Despite the set back, I am determined to bake for my beloved boyfriend (and family). On the Christmas list, mini madeleines with a lemon glaze. This will be my first attempt at this and am planing on improvising here and there. Hopefully, it comes out decent to please the bf's family.

After an hour of researching, I've come up with a game plan...rum.

Lemon-Glazed Rum Mini Madeleines

1 stick or 1/4 pound unsalted butter, melted and cooled

3 eggs, at room temperature

2/3 cup sugar

1 teaspoon pure vanilla extract or (my fav) 1 vanilla bean split

1 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

Glaze

1/2 tablespoon Rum (I always use Haitian Rum, Barbancourt)

3 tablespoon lemon juice

1 1/2 cup Confectioners' / powdered sugar

Butter and flour the madeleine pans then set aside. Preheat the oven to 375 degrees F.

Beat the eggs, sugar, and vanilla on medium speed until the batter becomes light yellow and fluffy. NOTE: I added rum in the early stages, which caused the bater to turn green. Yup, green. As a result, I omitted that from the recipe.

Add the 1 stick or 1/4 pound of butter and mix. Normally, the madeleine recipes call for the dry ingredients to be sifted...I didn't do that. Mix together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. NOTE: If you want to add rum to the batter this would be the point to do so.

With a soup spoon, drop the batter into the pans, filling each shell halfway. Bake for 10, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool.

To make Glaze:

Whisk powdered sugar, rum and lemon juice in a small mixing bowl. When madeleines are cool dip in the glaze then let dry.

Merry Christmas!

Sweet Tuna Fish Delight

After a long and stressful day at work I wanted everything to soothe my nerves, calories be damned. However, after scavenging through my fridge, I decided the only thing I can make is tuna fish.

Hmmmmm tuna fish, how....boring.

Despite my disappointment, I was very surprised by the end product.

Sweet Tuna Fish Delight

2 cans tuna fish, drained (I prefer in water)

1 shallot, finely chopped

1 hard boiled egg, chopped

2-4 spoonfuls mayonnaise

1 tomato slice (optional)

Pinch of salt, pepper and sugar

Combine the tuna, shallot, mayo, salt, pepper and sugar. Mix the ingredients throughly. Add the boiled eggs last, so that they do not get crushed in the mixing.

A Evening filled with Baguettes

For my first post, I thought bread would be a great way to spend a rainy, cozy evening.

I found this recipe while reading "French Women Don't Get Fat" a few months ago. Though, I would not put this as one of my favorites, I was disappointed to learn the French woman's gastronome secret, which is eating in smaller portions. The author does have excellent points as far as more activity in ones life and to cut out bad eating habits (aren't we all guilty?), but the book did not live up to its hype.

Despite my gripe with the book, Mireille Guiliano has wonderful simple recipes that make the book more interesting. So far, I've fallen in love with her Baguettes recipe and must say they are worth the time and effort. This recipe makes perfect loaves with a firm outer shell and a soft fleshy inside. The process is long, but the end result is well worth the effort.

I suggest devouring this with a hot cup of tea or hot chocolate. =)

Baguettes

Makes up to 5

adapted from "French Women Don't Get Fat"

1 teaspoons active dry yeast

2 cups water

4 cups unbleached all-purpose flour

2 teaspoons kosher salt

1 egg, beaten mixed with 1 tablespoon cold water

Combine yeast and 1/2 cup warm water in a small bowl, set aside until dissolved.

Next, mix the flour and kosher salt together. Add the yeast mixture then stir in remaining warm water. Incorporate the mixture (I usually mix the dough with a wooden spoon) until the dough is sticky. Place the dough on a lightly floured board, then knead for 10 minutes. The dough should be soft while kneading; add more flour to the board, if needed. Put the dough in a bowl, cover with a damp tea towel and let rise at room temperature until doubled in size (about 1-2 hours).

Punch down the dough and divide into 4-5 pieces. Roll each into a ball then shape into a baguette. Transfer the loaves onto a lightly greased baking sheet or bread pan and let rise until doubled.

Preheat the oven to 450 degrees. Brush the baguettes with the egg wash mixture. Score, or cut small slits, the loaves diagonally across the top with a sharp knife.

Pour 2 cups hot water into a pan and place in the oven next to the baguette to supply moisture while baking. Bake for 15 minutes then lower the oven temperature to 400 degrees and bake for another 5-10 minutes, until golden brown.

Remove from oven and cool before eating.