Tag Archives: BakingChezMoi

Baking Chez Moi: Rewind: Plain and Simple Almond Tart

So glad a rewind day came up because while I’ve not been terrible about baking along I’ve been really terrible about writing about what I’m baking.

DSC_0095.jpgI was excited for this recipe because I tend to find most gluten free baked goods awful but so many people seem to want them.  This had the simplest of ingredients and I usually have these on hand.DSC_0099.jpgI went full-on gluten free and used almond flour for the pan which turned out just fine.DSC_0101.jpgDSC_0104.jpgThis recipe made good use of the eggs to add texture and keep a light almond batter.DSC_0106.jpgDSC_0108.jpgThe real trick to this cake was mixing gently and keeping the batter nice and light.DSC_0111.jpgDSC_0115.jpgDSC_0119.jpgThis cake looked fabulous and simple on the cake stand with a little powdered sugar.  I got mixed reviews on this cake.  Some people thought it was way too plain and some people were absolutely over the moon.  I liked it but thought it was slightly plain.  It is definitely something I would make again as a gluten free treat and maybe add a side of fruit or some of the spiced hibiscus syrup we originally made to go with the coconut tapioca.




Baking Chez Moi: Simplest Plum Tart

Couldn’t believe my luck when I found some Italian plums at my local store.  Perfect timing for this simple tart.DSC_0242.jpgThere really wasn’t much to this tart.  After the crust was made it was a matter of slicing the plumsand crushing the cookies.DSC_0249.jpgDSC_0252.jpgI took the optional route and added a little cinnamon to my sugar.  I love cinnamon so I probably could have added a bit more.DSC_0265.jpgDSC_0262.jpgDSC_0267.jpgMy plums were ripe but they had a slightly tart flavor even after baking. It ended up being a really nice balance with the creme anglaise and cookie crumbs. I think if I make this again I will pack my plums a bit more since they shrunk a bit.  Overall the tart was really simple and made a great feature for the plums.


Baking Chez Moi: Double-Corn Tea Cake

DSC_0221.jpgCorn has been important to people living on Turtle Island past and present. We’ve been growing a garden with seeds from Native Seeds and trying to grow corn as part of a three sisters garden much to some lucky wild rodent’s delight.  Earlier this year I watched Seed: The Untold Story on PBS that featured Native Seeds/SEARCH that focused on crop diversity and the use of native seeds and had a great portion on corn.  If you get the opportunity to watch it I would highly recommend it while also caution some common sense on a few portions where some dubious scientific research is mentioned. I’ve been trying to learn about the variety of three sisters (corn, beans and squash) available to grow as well as eat.  It was great to bake a recipe that only used corn flour, an item I wasn’t even aware existed.DSC_0229.jpgDSC_0230.jpgThe recipe was a simple loaf with buttery goodness, corn and a hint of spice from coriander.  Once my corn kernels were cut and steamed in the microwave it all came together pretty quickly.  We were out of baking spray so this became completely gluten free with butter and corn flour used to grease the pan.DSC_0234.jpgI got a large dent in the middle of my cake and the corn kernels seems to have sunk to the bottom of the loaf so I was a little worried.DSC_0237.jpgDSC_0240.jpgDSC_0236.jpgIt ended up slicing up a beautiful sunny color with great flavor and texture. I’m completely intrigued with what else I could use the corn flour for and can’t wait to come up with some items.  I really enjoyed this as a summer time treat although I might skip the fresh corn next time.


Baking Chez Moi: Lavender Galettes

So I’ve been being along lately but terrible at posting.  Trying to get back on track this week with the lavender galettes.

DSC_0171.jpgI pretty much had all the ingredients this called for with the exception of the orange or tangerine.  They didn’t look so great at the store so I substituted a white grapefruit from my backyard.  I’m probably going to keep it with the grapefruit peel if I make it again.DSC_0172.jpgLavender is one of my favorite herbs and I tend to keep some around.  I’ll never forget the amazing lavender creme brûlée I had at the now defunct Bistro Soleil.  It’s such a distinct and delicate flavor that tends to common whatever it goes in to.DSC_0173.jpgThe olive oil made me a little nervous.  It seemed like a lot and isn’t the typical cookie dough binder.DSC_0176.jpgMashing the dough together was fun.  It was nice how it all came together.DSC_0182.jpgDSC_0183.jpgThe olive oil with parchment made these pretty easy to roll out and get done.IMG_5069

Pretty much the only thing I found a little vexing at the end of this was the amount of parchment paper this recipe uses. I wish I had read about cutting the papers ahead of time and placed them in a heavy book for a day or so.  I started joking about ironing them out and Scott decided to try it.Wouldn’t you know it worked out great.  No more curly cookies.DSC_0191.jpgDSC_0189.jpgI used rose sugar for my topping since my neighbor had gifted me some she had made from her roses.DSC_0195.jpgDSC_0197.jpgDSC_0193.jpgThe cookies were somewhere in between a sweet cracker and a cookie.  I like the thin and crunchy edges and the flavor was great.  I ended up really enjoying these.  I wished they lasted a bit longer than a day.


Baking Chez Moi: Black and White Marbled Madeleines

I’m a little out of energy this week but I did manage to get the madeleines done.  I decided to brown my butter because I love the smell and find it oddly comforting. I liked how these turned out and they were a pretty great portion size.  I called these chocolate lime madeleines to everyone who wanted to taste them since I thought that was a bit more accurate.DSC_0050.jpgDSC_0051.jpgDSC_0052.jpgDSC_0057.jpgDSC_0060 8.49.25 PM.jpgDSC_0061 8.49.30 PM.jpgFor some reason Scott only shot the backs of the madeleines so it’s hard to see how pretty they came out even if they were a little full.  It was a rough weekend so I’m glad this recipe got done and it tasted good too.

Baking Chez Moi: Nun’s Beignets

Trying to catch up a little with my baking. I decided to make the nun’s beignets before work one day.DSC_0023.jpgMy pictures are a tad dark because it was early.  The only thing I had to buy was the grapeseed oil since I don’t fry all that much.  DSC_0026.jpgThe dough came together pretty easy.  A quick boil of the milk, water, sugar, butter, salt and a last minute addition of flour and then into the mixer for eggs and vanilla. DSC_0031.jpgDSC_0046.jpgI’ve never used a dutch over for frying before and it worked out pretty great.  I only used about 2 inches of oil but that was more than sufficient. They bobbed and fried for about 8-9 minutes before I took them out. DSC_0038.jpgDSC_0034.jpgI got some nice cracking and puffing on these.  I really love the beautiful golden brown they turn.DSC_0037.jpgDSC_0036.jpgI did both a vanilla sugar and a cinnamon sugar.  I liked both flavors and thought both were nice.  Scott did most of the sugaring and I can tell you he likes a pretty thick crust of it.DSC_0040.jpgDSC_0043.jpgDSC_0042.jpgI think these beignet’s got one of the best reviews yet from Baking Chez Moi.  Guess you can’t really go wrong with what is essentially fried dough. The size was perfect if you just wanted a bite.



Baking Chez Moi: Granola Cake

I’ve been kind of dreading making granola cake since I first got Baking Chez Moi.  For some reason it just didn’t seem very appetizing.  So glad my fears were completely misplaced for this one.DSC_0002.jpgThis recipe had a bit more ingredients than usual with the strangest being granola.  Fortunately I had recently made a batch of Garland’s granola from Sharing the Table.  It is so, so good and simple to make.DSC_0005.jpgI tried to break up the biggest clumps in my granola and I used the unsweetened coconut flakes you can get at Sprouts.  I love the unsweetened flakes, they have a great taste without the scratchy texture of sugared and shredded coconut.DSC_0009.jpgEverything came together pretty quick and I was starting to feel hopeful about the taste because everything smelled so good.  My batter was the consistency of a chocolate chip cookie dough.DSC_0012.jpgI was pretty nervous after getting this into the pan because I really had to spatula the batter into the pan rather than pour it.DSC_0013.jpgI took the cake out before the timer went off because it just smelled ready to me.  It kind of looked like a giant cookie in the pan.DSC_0017.jpgDSC_0020.jpgThe cake came out of the pan looking a lot more like a cake or maybe kind of like a bar.  I had it with some early gray tea and the cake was so good.  Dense and chewy texture with great flavor.  Almost like a brownie in a way.  This recipe will definitely go into my rotation for when I have some homemade granola hanging around.



Baking Chez Moi: Chocolate Truffles

DSC_0450.jpgI’ve made holiday truffles a few times over the years with varying success.  The best were probably my own inventions of an almond coconut flavor and one I made with a passion fruit liquor Scott had bought me on his travels.  I thought I’d try the suggested alternate version with earl gray tea and raisins except without the raisins. These were pretty standard excepting the corn syrup which I’d never used in my truffles before.DSC_0454.jpgDSC_0462.jpgDSC_0464.jpgMelty chocolate, some cream, butter and early gray and things were ready to go in the fridge.  I pretty much knew that the proportion of earl gray was too much without the stability chopped raisins would have added. DSC_0473.jpgGot a little fancy and added a little white chocolate to stick on some lavender flowers.  The tea really softened these a bit too much and I ended up freezing my mix to get it to form right.  I couldn’t really taste the tea so I think if I go that route again I’ll steep more tea and boil the liquid down till it’s a very strong flavor.  I always kind of feel like I’m eating ganache frosting with truffles. The fun thing about them is all the different flavors that you can try to make.  Not sure I will replace this with my regular base recipe but these were pretty simple to make and fun to try a new flavor.



Baking Chez Moi: Apple Speculoos Crumble

Grateful to have a simple recipe to kick off November.DSC_0087.jpgSimple ingredients that I already had on hand excepting the cookies.  I really regret not making the cookies from Dorie’s recipe.  All of the packaged kinds I could find had at least a small bit of palm oil and my skin is still trying to recover from the few pieces of Halloween candy I snacked on. I went with the package that seemed to have the least in it. Using store bought cookies did make this super simple and quick.DSC_0088.jpgDSC_0089.jpgQuick butter of the pan and crumbling of cookies.DSC_0091.jpgDSC_0094.jpgI chopped up the apples while Scott made the topping.  Next thing you know this was in the oven and the house was smelling great.DSC_0096.jpgDSC_0103.jpgThis came out quickly and was pretty easy to make.  While the store bought cookies were easy I think next time I might make this with some day old homemade speculoos.  Scott served me some up with bourbon vanilla ice cream and it was great.

DSC_0107.jpgDSC_0110.jpgIt felt good to have something turn out right.

Not sure what is going on with me but life keeps throwing me curve balls and I am just completely exhausted.  My road trip vacation was pretty much just destroyed by an impaired driver who rear-ended me.  My car won’t be fixed in time to go and it isn’t something I can reschedule.  I’m at a loss.



Baking Chez Moi: Custardy Apple Squares

Yay for fall!!  I may be pushing it calling it fall in Phoenix when I still have daytime highs in the 90s.  I love to visit just to the north of us and catch the changing leaves and indulge in the apple stands on my way back to the desert.DSC_0380.jpgDSC_0268.jpgDSC_0247.jpgSo wonderful to feel cool air and actually see a season change.  It was a pretty quiet day in Coconino National Forest and the drive back down 89A in Sedona was a beautiful canopy of falling oak leaves.DSC_0052.jpgAfter picking up my apples in Sedona I didn’t have to purchase anything else for this recipe.  I love that I can just whip this up with my fall fruit and what I have on hand.DSC_0061.jpgThis recipe was incredibly simple to make.  The hardest part was peeling the apples which really wasn’t hard at all.  Scott set up the food processor to slice simplifying this even more.DSC_0066.jpgA quick 2 minute whisk of a simple batter.DSC_0069.jpgThen a quick coat of all the apple slices.  I added a few extra apples since mine were a bit on the small side.DSC_0073.jpgPat it all down and get it in the oven.DSC_0076.jpgDSC_0078.jpgSuch a simple and quick prep with such a pretty result and heavenly smelling kitchen.DSC_0079.jpgDSC_0083.jpgDSC_0080.jpgThe apple squares are almost magical in that something so easy could end up so elegant and flavorful.  I loved how the creamy custard contrasted again the bit of crunch still in my apples slices.  It was a great way to feature the apple flavor without overwhelming it.  I can see why Dorie has made this or a version of it so many times.  The one comment I got from Scott was that he wanted just a little bit more.  I’m planning on browning the melted butter next time so we can get just a smidgen of that delicious nutty taste complimenting the vanilla and apple.