Exciting new cookie cutters!

A wonderfully geeky package arrived this week and I couldn’t be more thrilled! Have you been to Warpzone Prints? They have a delightful selection of geeky cookie cutters!

I restrained myself and only purchased a few to start with. I’ve always wanted to make Dr. Who cookies! And a few months ago, when I saw Sherlock cookies on the internet, I was dismayed to find the cutters sold out. Well they aren’t anymore! Mrs. Watson! I’ll have a CumberBATCH of cookies with my tea! Finally, because they’ve always been my favorite past time games, I got a collection of Animal Crossing cutters!

I cannot wait to put these to use!

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These are a few of my favorite things!

It’s been almost a year since we moved from San Francisco to Ohio. It has also been almost a year since I’ve made French Macarons! Blasphemy!

This week I was pleased to fulfill an order of them! They are flavored: raspberry, mango, pistachio, earl grey-honey, lavender, and vanilla bean.

Additionally, a very happy birthday to Abby! Here’s to a sweet year!

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Happy happy birthdays!

Last month I was honored to celebrate a couple of family birthdays!

First, my little cousin Tobie who loves the color red! I made a red velvet cake with vanilla buttercream, covered in red fondant and decorated in a RED Minnie Mouse theme.

Next up was my husband’s 32nd birthday. I unreasonably like the number 32. Therefore, anyone I know that is turning 32 and requests a cake, gets a 32 layer crepe cake! Ian’s was vanilla crepes with a dark chocolate ganache.

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Charity Dinner

I had the opportunity to donate goodie bags for a charity dinner! It was quite enjoyable to do! Each bag contained: a vanilla cardamom pound cake, 2 gooey brownies, 2 white chocolate coconut blondies, a box of Valentine’s cookies, 2 red velvet cupcakes with vanilla buttercream, and 2 lemon cupcakes with lemon buttercream.

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New celebration cakes!

Happy birthday to the wonderful folks whom I’ve had the privilege of making cakes for these last few months!

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(From left to right: summer berry clafouti, caramel Dungeons and Dragons D4 cake, caramel and orange ombre fall cake, green tea and chocolate entremet with green tea French macaroons)

Happy Holidays to you all!

Happy holidays from all of us at the McConville home! I’ve been busily baking a variety of different cookies here! Decorated cookies, chocolate crinkle cookies, peppermint meringues, jam filled almond thumb-print cookies, gingerbread, and lemon shortbread.

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Peach Bergamot Sorbet

Here’s the recipe for the peach bergamot sorbet!

  • 2 lbs. peaches
  • 1/2 lbs. nectarines
  • 1 1/2 cups water
  • 6 bags earl grey tea
  • 1 cup sugar
  • 1 tbsp. lemon juice
  • 2 tbsp. vanilla vodka

-Prepare your ice cream maker. This recipe will fit in a 2 quart ice cream maker.

-Peel, pit, and slice your stonefruits. To make peeling easier, prepare a gallon of boiling water. Cut a cross in the base of each fruit. Place stonefruit in boiling water for 2-3 minutes. Remove and submerge in ice water. You should then be able to take off the peel easily.

-Place prepared stonefruit in a large pot with the water and tea bags (remove tags from the tea bags first). Bring to a boil, stirring occassionally.

-Reduce the heat to medium and cook for an additional 15-20 minutes, until fruit is soft.

-Stir in the sugar.

-Blend till smooth in a blender or food processor. Be careful! It’s hot!

-Mix in lemon juice and place plastic wrap on the surface.

-Cool in an ice bath or fridge until completely cool.

-Stir in the vanilla vodka and spin in your ice cream maker. Check your ice cream maker for instructions and time. Mine took 20 minutes in a Cuisinart ice cream maker.

-Place in a container and freeze for at least 4 hours.

-Enjoy!

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Earl Grey Chocolate Bundt Cake

I’ve been on a tea kick lately. Trying to make my own bubble tea (didn’t turn out well), peach bergamont sorbet (turned out great), and earl grey chocolate bundt cake. The bundt cake turned out wonderful, so I thought I’d share it with you all!

 

You will need: a bundt cake pan, electric mixer, an oven, and the following ingredients:

  • 7 Earl Grey Tea Bags (I used Twinings)
  • 1 cup water
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 3 eggs, room temperature
  • 4 oz unsweetened chocolate, melted & cooled
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 2/3 cup plain yogurt

Method of Procedure
Preheat oven to 350 F and prepare a bundt pan with cooking spray and a dusting of flour.

Brew your tea for 10 minutes and then remove the tea bags and set brewed tea aside to cool slightly.

Melt the chocolate and allow to cool slightly.

With an electric mixer, cream together the butter and sugar until light and fluffy.  Add the eggs one at a time. Scraping the bowl between each addition.

Mix in the chocolate.

In a seperate bowl, whisk to combine the flour, baking soda, baking powder, and salt. Add dries to the chocolate mixture and mix till just combined.

While mixing, add the yogurt and brewed tea. Mix to combine, scrape the bowl, and mix again.

Pour batter into the prepared bundt pan and tap to make sure the batter is in all the crevices.

Bake 55 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 30 minutes.

When slightly cooled, lightly trim the bottom and turn out of the pan. Cool and enjoy!

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Back to business.

Things have been quite busy since the patisserie closed. It seems that every day of my first pregnancy holds something interesting and different. While the first 3 months were tough, we’re still thrilled to be putting things in place to welcome our first child. Additionally, we’re in the process of buying our first home. Needless to say, things have been busy!

I would like to share a few interesting items I’ve been cooking up! First is Ian’s 31st birthday cake! It was a very complicated little entremet with layers of chocolate cake, printed joconde, milk chocolate ganache, roasted peanut dacquoise, chocolate peanut butter feulletine, chocolate cremeux, peanut butter mousse, chocolate glaze, and macarons.

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Today I was craving pound cake. So I whipped up a lemon blueberry bundt cake. It was so yummy, I wanted to share the recipe!

Lemon bundt cake:

3 cups cake flour

1/2 tsp. salt

1/2 tsp. baking soda

1 cup room temp., unsalted butter

3 cups superfine sugar

6 room temp, eggs

1/3 cup fresh lemon juice

1 tbsp. lemon zest

3/4 cup sour cream

3 cups fresh blueberries

-Preheat oven to 325F. Grease and flour bundt pan.

-Sift together the flour, salt, and baking soda

-Beat butter on medium speed for 2 minutes.

-Gradually add the sugar and mix for 5 minutes or until light and fluffy.

-Add the eggs 1 at a time, scraping the bowl between each addition.

-Add the lemon juice and zest.

-Remove batter from mixer and mix in dries by hand with a spatula.

-Mix in sour cream.

-Fold in blueberries.

-Pour batter into prepared mold and tap down lightly to settle.

-Bake 1.5 hours or until an inserted toothpick comes out clean. Cool for 25 minutes, then invert onto a cooling rack.

Brush on lemon syrup:

1/2 cup sugar

2 tsp. lemon zest

1/2 cup fresh lemon juice.

-Bring everything to a boil over medium heat. Let stand 5 minutes to cool slightly.

-Brush onto the still warm bundt.

-Allow to cool entirely and enjoy!

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Cake! Assemble!

When I said that we would make these last few weeks our best, I certainly meant it! It’s been a parade of cake! Here’s a bit of what I’ve been working on!