Easy Sweetened Pop Cakes

If you like small funny desserts try the recipe.

Ingredients and kitchen tools for 18 Pop cakes :

3 cups Leftovers cake
1 cup soft Butter
1 small glass of Milk
Colored Sugar
Sprinkles
Powdered Sugar
2 Tbs White chocolate (to maintain stick into Pop cake)
1 bowl for the preparation
Small ice-cream scoop
1 small bowl for the white chocolate
Lollipop sticks
1 glass for the milk
3 cups
5 small glasses

Directions :

Put leftovers cake into a bowl and crumble it
Mix melted butter and crumbled leftovers cake
Make small balls with your hands or with a small ice-cream scoop
Put 2 Tbs white chocolate into a small bowl and microwave it 1 mn
Dip the sticks into melted white chocolate and insert into Pop cakes
Put Pop cakes on sticks into small glasses and put them 1 hour into fridge
Meanwhile prepare the glass of milk and put the colored sugar, sprinkles and powered sugar each other in one cup
Remove Pop cakes from fridge
Dip Pop cake one by one first into milk and then into one decorating supply
Replace into small glasses
And... It is ready!!!!

Tips, Comment, Ideas...

Tip 1: You can melt more chocolate and use it to cover pop cakes. In that case you don't need milk.
Tip 2: You can do it with dark chocolate
Comment 1: Caramel is a good idea but not easy to make!

Any suggestion? you can write it down and comment below.

Puff pastry Sun for cocktails, appetizers, Birthday Party

Puff pastry sun is really easy to make and so funny to serve for your cocktails, Birthday Party, cool dinner... Each time I serve it, my success is guaranteed and it is so so good. To realize the sun make it simple buying puff pastry at you favorite store or online. 

Ingredients (only 2!!!)

2 frozen puff pastry sheets
1 black olive spread jar (7oz) or 1 pesto jar (7oz)

Directions :

Unfreeze the two rectangle sheets of puff pastry
Preheat the oven 400°F
Put one of the sheet on parchment paper on your counter
Cut the 4 corners of the sheet
Make the sheet round shape with a rolling pan
Put the round sheet into the fridge and repeat exactly the same actions with the second sheet
When the second sheet is round open the jar and layout black olive spread or pesto (your choice), cover all the puff pastry sheet stopping half inch from the edge
Remove the second round sheet puff pastry from the fridge and put it on the one with the black olive spread or pesto
Remove the parchment paper
Now you get 3 layers: round sheet - black olive spread or pesto - round sheet
Return an empty 2 inches glass in the middle of the puff pastry
With a sharped knife cut the puff pastry sheets drawing sun rays
Screw each ray twice
Remove the glass
Put the sun into the oven for 30 minutes
Check it
Leave it few minutes more if it is necessary
Serve it warm immediately or put it on a grid to evacuate the humidity below it and serve cool in a nice and big round plate
Now enjoy!

Suggestions, ideas...

Tip 1: you can make the sun sweet using Almond Butter, Strawberry Jam, Nutella...

Puff Pastry

Puff pastry frightens many bakers. For sure, one needs to leave enough time to prepare it.
It takes just a few strokes of the rolling pin to spread the dough and mix the butter with the moistened flour to create the puff pastry. Try it. It's fun!

Ingredients :

3 3/4 cups sifted flour
1 1/2 cups butter at room temperature*
1 tsp salt
1 1/4 cups ice water
4 sticks unsalted butter

Directions:

Moistened flour:
Add sifted flour and salt to mixer (with mixing paddle or dough hook) and pulse adding small amounts of water at a time. We want to form a crumbly loose ball. Do not over mix because that will toughen the dough.
Or by hand:
Make a fountain or a mountain of the sifted flour. Add salt around the outside and then make a hole in the center from top to bottom. Slowly add small amounts of water to the flour, pinching with your fingers or gently mashing with a fork until you can form crumbly loose ball.
Wrap the dough in parchment and then put it into a plastic bag. Let it rest in fridge for 20 min.
Making the dough:
Roll the dough into a square.
Place the rolling pin on the diagonal leaving the center intact and roll to the corner. Repeat it in each of the four corners. (see diagram) 
Wrap the butter. 
Step 1: Roll dough into ½-inch thick rectangle and fold it into thirds. 
Make a one-quarter turn and repeat step one. 
Rest the dough in fridge for 20 min.
Repeat step one two more times.
Rest dough again in fridge for 20 min.
Repeat step one two more times.
It's done!

Cacao pasta salad

This is a very uncommon recipe. I found cocoa pasta in Boston and I bought 3 packs. Unfortunately the store is closed. When I am out of stock I am going to try a recipe by myself and I'll post it. 

Chocolate pasta can be ordered on line. I know it is expensive so I suggest you to find a recipe on line to make pasta before I give you mine. 

Ingredients :

Cocoa pasta from Hotel Chocolat or homemade

Vanilla Custard 2 cups

Raspberries 1 or 2 cups

Small Chocolate chips 1 cup

Small Marshmallows 1 cup

Leaves of Mint

Directions :

Cook pasta in big quantity of water following the direction on the package

Leave pasta cooling after pour it in a nice dish

Add custard, 2/3 cup of raspberries, 2/3 cup of chocolate chips, 2/3 cup of small Marshmallows and mint cut with scissors (keep few nice leaves).

Mix the ingredients together and refrigerate 1 hour

Before serving garnish with raspberries, chocolate chips, small Marshmallows and mint remaining

Ready to serve original and delicious!

Winter tutti frutti salad

Very easy to make, this salad is a huge vitamines source.
The quantity of the ingredients depend of the size of the salade you want.

Ingredients:

Blueberries

Crumbled cookies ( for this recipe I added dried waffles and amaretti but you can put other cookies. Flavor will be different.) (FODMAP and gluten free : coconut cookies)

Apples in lemon juice (FODMAP free :Bananas)

Clementines in small pieces

Kiwis in small pieces

Small marshmallows

Oranges peeled and cut in rounded slices 

Directions:

Make it in a very beautiful jar. 

Pineapple pie and coconut oil

Ingredients :

For sweet dough

1/3 cup of coconut oil

3/4 cup of unbleached all purpose flour

2/3 cup whole-wheat flour

1 egg yolk
2 spoons of water (if the flour is too dry)

2/3 cup of brown sugar

For garnish

1 pineapple sliced

1 egg

1/2 cup of sugar

1/4 cup of lime juice

Directions :

Put flours and coconut oil in you mixer and mix with whisk K

Add sugar, egg and mix to obtain smooth dough

Spread and roll the dough on parchment paper, forming a disk (size of your pan)

Put the dough in the pan and refrigerate time to prepare pineapple

Preheat the oven thermostat 350 ° F

Cut and peel the pineapple in slices

Cut slices in half height

Spread pineapple forming a rosette on the dough

Beat the egg with sugar and lime juice

Pour the batter over the pineapple

Bake 40 minutes.

Ideas, Tips...

Tip 1: Put the pie in the lower level of the oven for 10 minutes. Pie will be better cooked below.

Tip 2: If you are gluten intolerant use gluten-free flour: rice, chestnuts, quinoa...

Just apples dough and cinnamon

"An apple a day keeps the doctor away." Even if summer fruits appear apples are still there for pies, sauces, salads... So we can eat apples all seasons. There are lots of recipes for apple pies. I like this one.

Ingredients :

1 dough (Puff pastry or short crust or sweetened and of course ... homemade!)
4 Tsp of sugar if the dough is not sweetened or if you like very sweet.
3 pounds of apples
1 tsp of cinnamon

Directions :

Preheat oven to 356°F.
Roll the dough very thin directly onto a sheet of parchment paper or silicone
Peel and cut apples into slices and put them on the dough.
Sprinkle with cinnamon
Cook 3/4 hours in the oven.
Serve warm pie cut into squares with a scoop of vanilla ice cream. If you have square plates, it's pretty nice!

Funny fruit salad

Miniature Marshmallows

Strawberries

Apples (bananas FODMAP free)

Mangoes (Pineapple FODMAP free)

Kiwis

Orange juice

That's it!

Fraises et Ananas finement coupés et mousse de menthe

Un délicieux dessert tout simple à faire l'été ou à servir à la fin d'un diner copieux!

Ingrédients pour 8 personnes :

1 ananas bien sucré, ceux du Costa Rica sont souvent très bons.

600 g de fraises assez grosses

25 cl de crème fraiche liquide entière (Sans FODMAP 25cl de lait de coco en boîte)

Menthe fraiche

Sucre rouge

Préparation :

La veille 

Faire infuser 5 branches de menthe fraiche dans la crème fraiche que l'on peut sucrer ou pas selon les goûts.

Le jour même

Passer la crème infusée

La mettre dans un siphon avec une cartouche de gaz  

Au dernier moment ou au plus 4 heures avant de servir, détailler l'ananas, et ensuite les fraises en fines tranches à l'aide d'un robot en utilisant la fine lame.

Repartir sur de jolies assiettes

Décorer de quelques feuilles de menthe et de sucre rouge

Ajouter la mousse de menthe dans une verrine 

Servir avec de succulents petits gâteaux.

ENGLISH

Ingredients for 8 :

A delicious dessert to serve on summer or at the end of a fat dinner!

For 8 persons

1 pineapple, those of Costa Rica are often very good.

1,5 pound of big strawberries

1 cup of heavy cream (FODMAP free: 1 cup of canned coconut milk)

fresh mint

red sugar

Directions :

The day before

Infuse 5 sprigs of fresh mint in the cream sweet or not sweet it depends of the taste but better sweet for the US people

The day

strain the cream infused

Put in a siphon with one gas cartridge

At the last minute or up to 4 hours before serving, cut the pineapple, and then the strawberries into thin slices using a robot.

Put on pretty plates with mint leaves and red sugar

Add the mint foam in a small glass

Serve with delicious cakes 

Le gâteau au yaourt

Très vite fait et facile à aromatiser, le gâteau au yaourt est un grand classique de la pâtisserie. Il se déguste en dessert, au goûter des enfants et aussi au petit déjeuner.

Ingrédients :

1 yaourt nature

3 quantités du pot de yaourt de farine

2 quantités du pot de yaourt de sucre

½ quantité du pot de yaourt d’huile

2 ou 3 œufs

1 cuillère à dessert de bicarbonate de sodium.

Arôme épices, vanille, café, chocolat, citron… vous pouvez laisser votre imagination en fonction de vos gouts.

Préparation :

Vider le yaourt dans un récipient

Ajouter les ingrédients en utilisant le pot de yaourt vide en guise de mesure.

Mélanger pour avoir une préparation liée et sans grumeaux

Allumer le four à 200°C, enfourner et cuire pendant 40 minutes. Vérifier la cuisson à l’aide d’une pointe de couteau.

Ingredients :

Yogurt cake is a classic French pastry. Very fast to make and easy to modify the flavor (vanilla, ginger, orange, chocolate...). You can eat it as dessert or snack for children and also for breakfast.

1 plain yogurt

3 quantities of flour measured with yogurt cup

2 quantities of sugar measured with yogurt cup

½ cup of oil measured with yoghurt cup

2 or 3 eggs

1 teaspoon of baking soda

Aroma spices, vanilla, coffee, chocolate, lemon ... you can let your imagination according to your taste.

Directions :

Put the yogurt in a Bowl

Add ingredients using the empty yogurt as a measure.

Mix the ingredients

Preheat the oven to 400 ° F, bake for 40 minutes. Check the cooking with a knife sticking it in the middle of the cake. The knife blade should be dry.

TARTE TATIN English version

The tarte Tatin recipe is a classic of French cuisine. Various versions are often served in restaurants. Chefs regularly offer their own recipe on their menus.

Tarte Tatin originated in the late nineteenth century in a hotel restaurant, run by two sisters in Lamotte-Beuvron in Sologne the heart of France in the Loir et Cher. Stephanie and Caroline Tatin invented by luck the famous tarte. The tarte cooked too quickly on top 
so one of the sisters decided to flip it over by putting the dough on top with caramelized apples now below. She put the tarte in the oven to finish cooking. It was a great success and the tarte is now named for the Tatin sisters!

Ingredients for 6-8 persons:

8 – 10 apples
½ cup of sugar
¼ cup of butter
1 short crust (pate “brisée”)

Directions:

Preheat oven 400ºF (200ºC).
Peel, core and cut the apples into quarters.
In a pie pan heat up the sugar and butter to obtain a golden caramel monitoring the cooking. When the sugar is caramelized (light brown color) remove from heat and put the apples rounded side first and then cut face.
Cover the apples with the pastry and bake for 45 minutes. 
Serve warm with sour cream or vanilla ice cream.