Financiers with a Summer Berry Salad for #SundaySupper

Jun 2, 2013 by

I’m so excited to be joining #SundaySupper again after what seems to be a very long time. I have missed you all, and all the interaction that comes along with blogging! Life has a funny way of forcing you to slow down, so I did the  best thing for me – I slowed all the way down. I’m getting stronger and well enough to get back into the blogging spirit and share some wonderful recipes with you. Today’s recipe is a good one. So simple and light, you’ll love it. The theme for today’s #SundaySupper is Summer Berries and well, lets just say that we haven’t been short on berries around here recently. Whether fresh or frozen, we have berries for either a quick snack or for smoothies. Our host today is Nicole from Daily Dish Recipes!

One  thing that I would love to accomplish this summer, is taking my children berry picking. I don’t have a preference of what berry…I just really want to pick! I am getting excited at the thought of picking strawberries and freezing them for smoothies, or baking with them. I know my kids will absolutely love that experience. I’m also looking forward to my first trip for the season to my local Farmer’s Market! I went the year before last and had a blast! I’ll let you all know when I get to go, because no doubt, I will have my camera with me to capture all the beautiful Ontario produce.

So back to todays recipe, Financiers with a Summer Berry Salad. The salad is so easy to make and such a wonderful way to enjoy your berries.  Financiers are French in origin and are basically mini cakes made with almond flour. They are very light, moist and every time I make them, they always seem to be finished too soon. The berries are the perfect accompaniment to the sweet, almond infused mini-muffins.

 Financiers with Summer Berry Salad_1

 

Financiers with a Summer Berry Salad for #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4

Ingredients

  • For the Financiers:
  • 4 Tbsp Egg whites (or the whites from 2 eggs)
  • 60g Confectioners Sugar
  • 25g Ground Almonds
  • 25g All Purpose Flour, Unbleached
  • 2 Tbsp Unsalted Butter, melted
  • For the Summer Berry Salad:
  • 1 Cup Raspberries
  • 2/3 Cup Blueberries
  • 1 Cup Strawberries, hulled and sliced
  • 1 Tbsp Confectioners Sugar

Instructions

  1. Preheat oven to 350F
  2. In a medium mixing bowl, use a hand mixer to beat the egg whites until stiff peaks are formed
  3. Fold in the sugar, ground almonds, flour and butter
  4. Divide evenly in silicone mini-muffin cups (about 2 tbsp batter in each cup)
  5. Bake for 13-15 minutes
  6. Allow muffins to cool completely before removing from silicone cups
  7. In a small bowl, place strawberries, blueberries and most of the raspberries. Reserve about a third cup.
  8. Using a very fine sieve, press the reserved raspberries through in order to extract the juice and add to the bowl.
  9. Sift confectioners sugar into the bowl and then gently fold to combine.
  10. Serve with the Financiers. Fruits can either be chilled first or left at room temperature.
http://lovelypantry.com/2013/06/financiers-with-a-summer-berry-salad-for-sundaysupper/

 

I truly adore summer berries. I have such an appreciation for them because growing up in Jamaica, these berries are imported and are quite expensive. I only enjoyed and indulged in these fruits when I travelled to the U.S. for summer holidays. I personally prefer baking with blueberries. I like raspberries as prepared in this recipe. But I will eat strawberries all day long. This season, I will get my heart’s desire!

 

BerriesCollage_1

Raspberries, Blueberries and Strawberries

 

I prefer to make my fruit salad in advance and have it chilled so it can be served once the financiers are cool.

 

Summer Berry Salad Collage_1

 

I recommend using silicone mini-muffin cups for this recipe. I tried making it directly in the muffin pan twice, and got poor results each time. The edges were slightly overdone and became rather hard once cooled. I got the best results using the silicone cups.

 

Financiers with Summer Berry Salad-40

Financiers – just out of the oven

 

These financiers are excellent on their own, but they go so nicely with fruit. We have also had financiers with raspberry jam, and it is just as nice.

 

Financiers with Summer Berry Salad-12-2_1

Financiers

 

 

Financiers with Summer Berry Salad-19_1

Financiers with Summer Berry Salad

 

 

Financiers with Summer Berry Salad-20_1

Financiers with Summer Berry Salad

 

Find inspiration for summer berries from the #SundaySupper members in the links below. Pin the ones you know for sure are keepers. Share your favourites on Facebook! Lets get into the summer spirit!

I hope you enjoyed today’s recipe. It’s a favourite in my home and I hope you’ll enjoy it too.

 

***

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

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Cocktails, Drinks & Smoothies

Party Planning

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sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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FINALFW date Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

 You really DON’T want to miss it!

 

 

 

 

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Orange Cake with Orange Syrup #SundaySupper

Mar 31, 2013 by

Happy Easter Sunday! I hope everyone is having a wonderful weekend. I am almost at the end of a four-day Easter weekend. We had our very first Spring-like day yesterday and I got a chance to spend the day out with my family. I’m so ready for April! The last 2 weeks in March were pretty taxing, but everything seems to be returning to somewhat “normal”. Apparently March 31st is National Oranges and Lemons Day! For today’s #SundaySupper, we are sharing with you some of our best citrus recipes. I’m absolutely loving the line up! Our fun and fabulous host is Jen from Juanita’s Cocina!

I love Oranges in my cooking and baking. I must admit, I don’t  include it enough but when I do, it’s always great. When I baked my first orange cake a few months ago, I was so impressed with the fact that I could utilize the whole orange and not just the juice OR the zest. I was very disappointed when I misplaced that recipe and could not find it in time for today’s post. I will find it, but I know it will take some time. This recipe is just as good and the syrup is a winner!

 

Orange Cake with Orange Syrup_1

 

Orange Cake with Orange Syrup #SundaySupper

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Recipe from the book "500 Cakes" by Susannah Blake

Ingredients

  • 1 Orange
  • 1 1/2 Sticks Unsalted Butter, at room temperature
  • 3/4 Cup Superfine Sugar
  • 3 Eggs
  • 1 1/4 Self-Rising Cake & Pastry Flour
  • 1/2 Tsp Baking gSoda
  • 4 Tbsp Ground Almond
  • Orange Syrup: The zest and juice from an orange + 1/4 Cup Granulated Suagr

Instructions

  1. Preheat your oven to 375F
  2. Grease a 10 inch spring form cake pan, line with parchment and set aside
  3. Grate the zest of the orange and set aside
  4. Remove the flesh of the orange ensuring the pith and any seeds are removed. Place the flesh and any remaining juice into a food processor and blend until smooth, about 20-30 seconds
  5. In a medium bowl, sift in flour and baking soda. Set aside.
  6. In a large mixing bowl, beat the sugar and the butter. Beat the eggs one at a time until incorporated.
  7. Gradually fold in the flour until combined and then fold in the ground almond
  8. Bake for 30 minutes or until a toothpick inserted comes out clean
  9. Allow to cool in the pan for about 15 minutes before transferring to a cooling rack
  10. To make syrup: In a small saucepan, add orange zest, orange juice and sugar. Gradually bring to a boil then stir. Reduce heat and allow to simmer for about 8 minutes, stirring occasionally. Take care not to leave the saucepan unattended. Remove from heat when the syrup has a sticky consistency. It will continue to thicken as it cools
http://lovelypantry.com/2013/03/orange-cake-with-orange-syrup-sundaysupper/

 

Fact: I do not enjoy eating oranges. But I will drink the juice, cook and bake with the zest, juice and flesh. Strangest thing I’ve ever heard.

 

Baking with oranges gives not only a pleasant aroma, and a gorgeous hue, but also a very light and fresh taste to the cake. This recipe did not require a full cup of sugar as the orange gave it additional sweetness. By itself though, this cake is not a very sweet cake. Its partner does a great job where the true sweetness is concerned.

 

Orange Cake with Orange Syrup_3

 

I’m not sure why I had not thought of blending the flesh of the orange before. Total genius. Not only do I get the juice, but I get the added fiber from the orange as well.

 

Orange Cake with Orange Syrup_2

Orange Cake Collage

 

Just so that we are clear…the cake and the syrup stay together. This cake is best served warm after the syrup has been allowed to soak into it for a few minutes. A brilliant transformation takes place and the cake just tastes that much better.

 

 Orange Cake with Orange Syrup_2

 

I hope you’ve enjoyed my recipe today. Please take a look at the recipes by my fellow #SundaySupper bloggers.

 

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

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Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes!

We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.

Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Almond Banana Espresso Dark Chocolate Chip Muffins

Jun 25, 2012 by

That title was a mouthful. The best mouthful I’ve had in a while. I can’t tell you enough how much I enjoyed these muffins. Thank goodness for Muffin Mondays!

When I saw this recipe, my first thought was…this isn’t the healthiest muffin recipe but I can work with it! I was determined to make this muffin as healthy as possible. Ah well, I’ll experiment some more at a later time but these muffins were terrific. They were beautifully moist with a lovely hint of espresso, and of course a few Dark Chocolate Chips to make it really special. You know Dark Chocolate is good for you, right?

Todays recipe is adapted from the book called Baked: New Frontiers In Baking by Matt Lewis & Renato Poliafito. I made a few changes that would hopefully ease my conscience even just a little. I wanted to incorporate almonds so I replaced regular milk with almond milk. I also substituted 1/2 cup all-purpose flour with almond flour (or almond meal). I had a bag of sliced almonds just waiting to be used. I put some in a food processor and pulsated until it was finely ground. I placed a few sliced almonds on the muffin batter just to see what it would be like and it turned out just fine. I knew the kids wouldn’t like them there so they had the ones without the almonds. I only used 1/2 cup of dark chocolate chips. Good call – it was just the right amount for me.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

 

Almond Banana Espresso Chocolate Chip Muffins
Recipe Type: Muffin
Author: Lyn, adapted from Baked: New Frontiers In Baking
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
An almond infused muffin with a hint of espresso and dark chocolate chips
Ingredients
  • 1 1/2 cups mashed, very ripe bananas (about 3 large bananas)
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup almond milk
  • 1 large egg
  • 1 cup all-purpose flour, unbleached
  • 1/2 cup almond flour (3/4 cup sliced almonds in a food processor)
  • 1 tsp instant espresso powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup dark chocolate chips
  • A few tablespoons sliced almonds for garnish (optional)
Instructions
  1. Preheat the oven to 350F
  2. Line a 12 hole muffin pan with muffin liners or grease with cooking spray
  3. In a medium bowl, mash the bananas then stir in sugars, butter, milk, and egg. Set aside
  4. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt
  5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined
  6. Fold in the chocolate chips
  7. Fill each cup about 3/4 full
  8. Sprinkle a few sliced almonds on top of the muffin batter (optional)
  9. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean
  10. Move the muffin pan to a cooling rack, and let cool for 15 minutes
Notes

This recipe is adapted from Baked: New Frontiers In Baking
Yields 16 muffins

 

We started eating these muffins before I took photos. How on earth did I let that happen!? Once you’ve had one of these muffins, I kid you not, you won’t be able to stop…

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

I was quite pleased with the almond slices on top. They were perfectly toasted and crunchy.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

Extremely moist and rich in flavour. These muffins are a delightful breakfast or snack!

 

A bite from an Almond Banana Espresso Dark Chocolate Chip Muffin

 

We thoroughly enjoyed my adaptation. I will continue to convince myself that I made myself a healthy version of the original recipe.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post. Have a wonderful week!

~Lyn

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Orange and Almond Muffins

Apr 23, 2012 by

Muffins are so simple, and tasty to make. I mean, who doesn’t love a good muffin, right? I pulled out my little muffin recipe book called “100 Muffins from 1 Easy Recipe” and found another nice recipe. The last muffins I made from this book were the Easter Muffins and they were great. These were just as light and just as simple. They could easily be a quick breakfast on the go, or a snack. What I love is that there’s not too much sugar but it has a lovely citrus flavour. Really nice! The kids loved them, but they started to slow down once they hit the middle. I guess there’s no sugar in the middle! They also asked where the frosting was….

 

Orange and Almond Muffins

 

 

Orange and Almond Muffins
Recipe Type: Muffin
Author: Lyn
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
A light, citrus infused muffin
Ingredients
  • 2 Oranges
  • 1/2 Cup Milk
  • 1 1/2 Cups All Purpose Flour, Unbleached
  • 1 Tbsp Baking Powder
  • 1/8 Tsp Salt
  • 1/2 Cup Superfine Sugar
  • 1/2 Cup Ground Almonds
  • 2 Eggs
  • 6 Tbsp Sunflower Oil (or melted cooled butter)
  • 1/2 Tsp Almond Extract
  • 3 Tbsp Turbinado Sugar (Raw Sugar)
Instructions
  1. Preheat oven to 400F
  2. Grease a 12-cup muffin pan, or use 12 paper liners
  3. Finely grate the rind from both oranges and extract the juice into a measuring cup
  4. To the measuring cup with juice, add milk to make a full up and add rind
  5. In a large bowl, sift together flour, baking powder, and salt
  6. Stir in sugar and ground almonds
  7. In a large bowl, lightly whisk eggs, then beat in the orange/milk mixture, oil and almond extract
  8. Make a well in the dry ingredients and pour in the liquid mixture
  9. Stir until just combined. Take care not to over mix
  10. Spoon the batter into the prepared muffin pan
  11. Sprinkle Turbinado Sugar over the top of the muffins
  12. Bake for 20 minutes until well risen, golden brown and firm to the touch
  13. Allow muffins to cool in the pan for about 5 minutes before serving
Notes

Slightly adapted from “100 Muffins From 1 Easy Recipe”, Page 60

 

Even before it is baked, it smells really good!

 

Zesty Batter

 

I like the coarse grittiness of the Turbinado Sugar. It gives a nice crunch at the end.

 

Muffin liners filled with batter and topped with Turbinado Sugar

 

The house smells great right about now!

 

Orange & Almond Muffins fresh out the oven!

 

I used Navel Oranges for this recipe. I find them to be sweet and very juicy.

 

Orange & Almond Muffin

 

Such a great little muffin. Bake, grab, go!

 

Orange & Almond Muffins

 

Happy Monday my dear friends! Have an awesome week!

~Lyn

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