STEMS & FORKS

Beautiful musings of flora and fare.

Éclairs with Black Lavender Crême Patisserie

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Yes. It’s another tea recipe. I can’t help it.  I’m obsessed lately and I’m pretty certain it’ll calm down once I’ve done overkill with tea. I have to admit…I am a binger in almost everything I do. I binge eat, watch, bake and eat and watch and bake. 

And it started from a young age. I remember recording INXS’s “Never tear us apart” repeatedly on both A and B sides and listening to it over and over and over again until the film on the cassette melted. I’ve also been known to watch entire seasons of shows in one night. Recently my OCD evolved to binge baking and then binge eating what I baked. And lately its been baking with tea. Tea in my creams, tea in my cakes, tea infused in my breads, tea in my moisturizer…you get the idea. I’m consumed by tea.

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Pear and Rhubarb Galette with a Chai Tea Caramel Sauce

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I honestly thought this would be an odds and sods kinda dessert.  Two pears, a couple stalks of rhubarb, a bag of tea…nothing special. So I thought. I was in for a surprise. The flakey crust, the sweet (pear and caramel) and the tart (rhubarb) with the soft perfume and spice from the chai was exquisite. And of course, sprinkled with a few chopped walnuts and its a party. 

The only suggestion I have is roll the rhubarb if you have time. It took time to roll these slippery babies up and tie together. My pinky fingers are still a bit stiff. The idea originated from my days as a florist and rolling leaves up, tying with grass and accenting floral arrangements. Not as easy when somethings so small and wet. But the result I have to admits was gorgeous.

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Flourless Almond Cake with Blood Orange Curd and Mascarpone Icing

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It’s been a while since I’ve written anything here. I have many excuses but none that are extraordinary . I’m one of those kinda gals that needs deadlines and booked appointments. Otherwise things don’t get done. In this case, my deadline was that blood oranges are tapering off and will soon come to an end if it hasn’t already. If you’re planning on baking this post blood orange season, just sub in regular oranges. 

I’m not sure who to give credit for this recipe. It’s a culmination of various almond cake recipes, tips and advice I received over the past few months since I seriously started my baking journey. The first time I baked this cake I was cursing and swearing in English, French and Korean. It kept sinking in the centre. What was I doing wrong? Just as I was with pie crust, I became obsessed and was fully determined not to be defeated. After a bit of research online and discussion, I realized that I was using the wrong size tin, and not enough egg whites. 

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Matcha and Avocado Cake

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I am far from being a health nut. But health is by far the most important thing, PERIOD. Last year I had surgery where the post-op recovery was excruciating. I was bed-ridden for days, helpless, depressed and in pain. All the money in the world would not have made me feel better or happier. All I wanted was my health.

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Champagne Cake with White Chocolate Strawberry Frosting

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Love is an intense and fond affection for someone or something. But the intensity and type can vary so greatly. For me there are three broad categories of love. Love for my husband, love for my children and love for food. (Of course love for kids and hubby take 1st place:)
 
I found it fitting to prepare all the things I love for the ones I love; Champagne, chocolate, strawberries – in the form of cake. Just writing those words out made my water salivate with anticipation.
 
My love for chocolate never started until I was pregnant 11 years ago with my first born. Prior to that, I always had trouble finishing a chocolate bar. But theres something about pregnancy that changes a woman’s palette. (Any other moms go through the same experience?) Since having Moineau, I find it increasingly difficult to eat any type of meat. And the sugar intake, especially chocolate has exploded. I can now eat chocolate endlessly.
Champagne has always been a staple in our home. Each year we bring a few bottles back from Europe and indulge whenever a special occasion happens to come upon us. Pre and post natal, my love for the bubbly has not changed:)
 

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Golden Beet Cake with Brown Butter Sage Frosting

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Every now and then, I whip up gnocchi with brown butter and fresh sage drizzle. Add a bit of fresh parmesan and cracked black pepper and my mouth is singing. Or I’ll roast beets and toss with some goats cheese and walnuts. Often I’ve wondered if I could translate the sage/butter/cheese/beets/walnuts into a cake and finally I did. I know what you’re thinking. Betty’s finally lost her marbles. She’s trying to make cake from a salad. 

Well, I did and it was sublime. The golden colour from the beets gave the cake a beautiful soft golden hue. The taste was sweet yet subtly earthy, crunchy yet creamy. The closest thing I can compare this to is carrot cake but less sweet with loads more elegance. 

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Sesame Crusted Panettone French Toast with Pear Butter

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Lunar New Year in our family is just another excuse to get together to eat copious amounts of food. Typically we go to my mom’s home, where she cooks up lavish Korean dishes and the entire family eats like gluttons for both lunch and dinner.

Taking this into consideration I skipped on groceries today and figured I’d scrounge something up from the cupboards for breakfast. Maybe cold cereal?

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Pear and Mascarpone Fritters

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Who doesn’t love a good deep fried donut hole? Especially if it’s filled with ripe sweet pear and the ever-so-pricey, silky Italian cream cheese (that we North Americans covet)mascarpone, then deep fried to a golden ball and tossed with some cinnamon and sugar. Pure bliss.

I often mention how I tend to mix ingredients that are on its way to expiry and this combination was just that. The pears I used were so ripe, they were melting as I peeled away the bruised skin and the mascarpone was open a few days prior for a chocolate cake I was working on (recipe to come!)  

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Tahini Maple Chocolate Sandwich Cookies

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It’s only been about 6 six weeks since I started this blog and so far I’m loving it. The more I bake, the better I get and the more I realize that I need to continue to challenge myself by not always replicating or adapting other bakers’ recipes. I need to create original recipes that actually taste great.
 
I suppose deep down inside I’m insecure. I have no formal baking education. Almost everything I learned has been through trial and error, ups and downs. Sometimes the failures turned out to be wonderful new recipes. Other times they are as my daughter would say, “Hashtag fail, Mom.” My insecurity still lingers, but with every victory in producing a winning recipe, that small, undermining voice gets a little more subdued.
 
These Tahini Maple Chocolate Sandwich Cookies are soft to bite, taste nutty and chocolatey (without any nuts) and are ultimately scrumptious. After concocting these mini sandwiches, I realized the cure to my self-doubt was simple. Make my own recipes. 
 
Bon app!
Tahini Maple Chocolate Sandwich Cookies
Yields 24
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COOKIES
  1. 300 g/ 2 1/2 cups AP flour
  2. 90g/ 3/4 cup hulled and roasted white sesame seeds
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 170 g/ 3/4 cup butter softened
  6. 2 eggs
  7. 110 g/ 1/2 cup granulated white sugar
  8. 100 g/ 1/2 cup packed brown sugar
  9. 1/3 cup 100% maple syrup
  10. 2 teaspoons vanilla bean paste or extract
CHOCOLATE FILLING
  1. 100g/ 1 cup Cocoa powder unsweetened
  2. 1 cup 100% maple syrup
  3. 90g/ 3/4 cup hulled and roasted white sesame seeds
  4. 1 teaspoon vanilla bean paste or extract
Instructions
  1. Sift flour, baking powder and salt in large bowl and set aside
  2. Take food processor/Kitchen Aid/Ninja and process all the sesame seeds until it is nicely ground.
  3. Take about half of the ground sesame seeds, add to the flour mixture, put aside the remaining sesame seeds to be used later for the chocolate filling
  4. In stand mixer with paddle attachment, beat the butter, brown sugar and white sugar for about a minute on low speed until they're well blended
  5. Add the maple syrup in slowly until just combined.
  6. Beat in egg, one at a time. Scrape bottom and sides
  7. Add the vanilla and beat for a few seconds
  8. Add flour and mix on low speed, scraping sides and bottom until flour has been fully incorporated - about half a minute or so
  9. Dough consistency should be moist and ever so slightly tacky...not sticky or gummy
  10. Take dough and make into a ball and double wrap with plastic wrap
  11. Refrigerate for at least 1 hour or overnight
  12. Place rack in middle of oven and preheat oven to 350F
  13. Take cookie dough out of fridge and let it come to room temperature about 10 minutes
  14. Roll out about 1/4 inch thick on lightly floured surface and cut out with desired cookie cookies
  15. Remember you need pairs to make the bottom and tops for cookie sandwiches!!
  16. Bake for 10 minutes until the shine on the cookies has disappeared.
  17. Allow to cool about 5 minutes on tray, then transfer to cookie rack
  18. Repeat for the remaining cookies
CHOCOLATE FILLING
  1. Take the remaining ground sesame seeds and add the maple syrup and blend with your food processing gadget (I used my NINJA) until it looks like tahini paste about 1 minute (depends on the gadget you're using)
  2. Add the vanilla bean paste or extract and blend
  3. Then add the cocoa powder and blend for another half minute
  4. Consistency should be like very thick paste
  5. After the cookies have cooled either pipe or spread the paste on one half of the cookie sandwich
  6. Put the other cookie on top of paste and give them a soft squeeze
Notes
  1. I used 1", 2" and 3" heart shaped cookie cutters which made approximately 24 cookie sandwiches.
  2. Store in air tight container for up to one week.
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