Simply Delicious

2/05/2017

Bernachon palet D'Oro Gateau

This Bernachon palet D'Oro Gateau is a renowned chocolate bernachon's book (La Passion De chocolate).

I decide to make this moist chocolate cake in a 8"by2"high round pan and also decorated it different, for the (crème fraîche ganache) I used 200 grams of sour cream instead of crème fraîche, butter and heavy cream from (Rose’s Heavenly Cakes) , this is the cake from the front cover , I made it for my 62 Birthday.....

Absolutely Beautiful!

After the cake was glazed I added some crispy white chocolate small balls and a stick pencil chocolate and also some golden dust, what more better than making your own Birthday cake..

Happy Birthday to me!!😚 absolutely delicious yummy!

Here is the open cut...

Lacquer Glazed the cake two times. ..

frosted the cake with crème fraîche ganache...

The crème fraîche ganache is ready to frost the cake. ..

I decide to use 200 grams of sour cream instead of crème fraîche,butter, and heavy cream for the (Crème fraîche Ganache)..

Out of the oven and cooling. ..

Pouring in the pan and smothing it out and into the oven. .

All ready to put into the 8"by2"high pan..

Now added the cocoa mix in it...

Mixing the dry and wet ingredients. .

Sifted the flour, baking powder, baking soda, sugar, and salt. .

Made the wet ingredients. ..

Absolutely Beautiful!

From Rose’s Heavenly Cakes...

1/13/2017

Luxury Chocolate Buttercrunch Toffee with Pecans

These luxury chocolate buttercrunch toffee with roasted pecans that I decided to use and all so did the same on the other side, they are from roses Christmas cookies book, but these are improved much better and are very delightful and delicious, unbelievable I just had to make them I couldn't believe it but they are out of this world, they are wonderful indeed another winter Rose Levy Beranbaum.😉
Would I made this again YES!

Simply Delicious!

Wow! They are so yummy indeed!

Chopped them up into squares. .

Quickly spread the roasted Pecans and chilled it for 10 minutes and after did the other side...

spread it on top quickly with a spatula...

Pure the caramel toffee on the baking sheet and spread it fast and then added the chocolate and waited 5 minutes. .

Chopped the pecans. .

In a medium sauce pan add the brown sugar, corn syrup, water, and butter, after all was melted I removed of the heat and added the baking soda and vanilla and stir in until mixed...

Chopped the chocolate. .

Roasted the pecans. .

Absolutely Delicious!

From The Baking Bible 😎 💕

1/02/2017

Homemade Sourdough Pizza Dough

This lovely sourdough pizza dough is done with a little sourdough starter and a mix of two different flours (red hard whole wheat and unbleached all purpose white flour) and into the fridge left overnight.

Big sister , I hope you make this sourdough pizza , you are going to love it. 😉

Simply Delicious!

Look at those clumbs 😎!

The two twins , My adorable grandsons Birthdays (3 years old)..

Added the mozzarella cheese and baked on top for 2 minutes.

Now shaped them both and added all of the good thing and into the oven and sprayed with water a couple of times. .

Take them out and tightly shape into round balls and cover with a cloth, let rest on the counter for 5 to 6 hours. .

Mixed everything together and let it rest for 30 minutes, and then did 3 stretch and folds sets evry 30 minutes for 2 hours, after put into the fridge overnight.

Absolutely Delicious!

from Tartaine Bread..

12/28/2016

Sourdough White Whole Wheat Cinnamon Rolls w/ Cranberries and Cream Cheese

This Sourdough w/White whole wheat Cinnamon and cranberries w/cream cheese glaze Rolls !

these Sourdough Cinnamon rolls are great for breakfast or anytime, specially around the Christmas Holidays..

I made a little bit of changes ' I added white whole wheat and all so added some cranberries in the inside of the roll. Adopted from The perfect loaf.

Yummy!

Have a Happy New Year's 2017 and a safe one to all!!!!

now I added the cream chees glaze on top...

hear they are out of the oven ....

After 2 hours they are ready to be baked..

placed them in the baking pan, put the pan in the oven with just the light and let them rest for 2 hour..

Rolled it and cut it every 1 3/4 inches each ....

Brioche dough is the base for these rolls, which is dough enriched by butter and eggs. When added to a dough these ingredients make for an incredibly tender and mouth-melting crumb that’s a deep yellow color. When pulled these rolls shred apart almost like cotton candy, the only resistance provided by the melted brown sugar cinnamon near the bottom — they’re like a warm, gooey cloud of pure enjoyment. When presented the opportunity, there’s nary a chance anyone will decline one of these on a plate.

To my family and friends have a Happy New Year 2017! 😉 and a safe one!

My adorable twin grandsons

These rolls require a little extra effort but once you get the hang of the process it’s pretty straightforward — and of course totally worth it. The dough is also very versatile: you can adjust the mixing and baking schedule so they’re finished in a single day or spread out over three. The dough can be retarded in the refrigerator after bulk fermentation, after shaping and cutting, or both. My preference is a two day process where the dough is placed in the fridge after bulk, the next day I wake and get to work on the rolls so they are fresh baked for breakfast (or bunch if late to rise).

Take it of the fridge after 3 hour and dusted the counter with some flour and rolled it to the size and then added the cinnamon mixture and a couple of cranberries and started to roll it up..

Brown Sugar Cinnamon Spread..
This spread has just the right level of delicate sweetness and comforting bite from the cinnamon. The mixture is more crunchy and thick than it is spreadable plus cranberries , which is my preference. When baked, swaths of the spread caramelize and other smaller areas stay crunchy, providing a subtle contrast of textures.

Now I put it in a large bowl and did 3 stretch and folds for every 30 minutes and then placed it in the fridge for 3 hour..

Now added the soft butter , a bit at a time ,8-10 minutes ,all most done...

mixing it for another 6-7 minutes to strengthen the dough and to smooth it...

added the two flours and salt ,until the dough look very wet and have clumps, let rest for 10 minutes..

in a bowl whisked the eggs, sugar, cold milk, and the mature sourdough starter and whisked it.