Frightful Fête

To finish the Halloween treats table for a party this evening, I tested a few new recipes. The devils food cupcakes were my favorite~dense chocolate cake with a tangy hint of sour cream and fluffy vanilla buttercream. Plus, the fleur de lis chocolates are available at almost every German grocery store. With so many lovely sweets, decorations {glitter pumpkins and skulls along with a DIY paper doily runner} were simple.

~Spiderweb almond cookies

~Brownie coffins

~Salted nut truffles

~Ladyfingers with almond nails

~Devil's food cupcakes with vanilla buttercream

~Ghost petits fours {made with David Lebovitz's almond cake}

~Pumpkin whoopie pies

~White chocolate pumpkins

~Black licorice

~Ghost marshmallow peeps

Trick or Treat

There are no tricks with the sweets table I'm preparing for Halloween {unless you count the ladyfingers with almond nails}. Here's a sneak peak.

Salted Nut Truffles

These truffles, filled with peanut butter and marshmallow creme are deliciously simple. With a coating of white chocolate and a dusting of chopped peanuts, they look elegant in mini paper cups.

Salted Nut Truffle Recipe

1/2 jar marshmallow creme

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1/2 cup peanuts, finely chopped

1/4 tsp. salt

1 Tbsp. light corn syrup

1 cup white chocolate chips

1 Tbsp. shortening

1/4 cup peanuts, chopped

In a medium bowl, add marshmallow creme and peanut butter. Microwave for 1 minute. Stir in powdered sugar, peanuts, and corn syrup. Line a baking sheet with waxed paper. Shape mixture into 18 balls. In a small bowl, microwave white chocolate chips and shortening on 50% power in 30-second intervals until white chocolate chips are softened (about 2 minutes). Place truffle on a fork, and dip into white chocolate, letting excess drip off. Place on waxed paper, and sprinkle with remaining chopped peanuts. Let stand until chocolate hardens, about 30 minutes. Makes 18.

Brownie Coffins

These brownies are divine on their own, but I dressed them up for Halloween with some buttercream frosting. Along with the spiderweb almond cookies, they’ll be accompanying some other sweets on my Halloween dessert table. More next week.

Brownie Recipe

{Adapted from The Farm of Beverly Hills}

3/4 cup unsalted butter, cut into pieces

6 oz. bittersweet chocolate, chopped

3 large eggs

1 1/2 cups granulated sugar

1/2 tsp. salt

1/2 cup + 2 Tbsp. cake flour

1/2 cup + 1 Tbsp. cocoa powder

Preheat oven to 350 degrees F (170 degrees C). Line a 9”x9” square baking pan with foil on the bottom and up the sides. In a small bowl, combine butter and chocolate. Heat in microwave for 30 seconds, stir, and heat for 30-second intervals until chocolate is completely melted. Whisk in eggs. Let stand 2-3 minutes, then whisk again. Batter will be glossy and thick. Mix in sugar and salt. Then add flour and cocoa powder. Pour into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cool before removing from pan. Remove foil. Cut with coffin cookie cutter. Decorate with buttercream or royal icing using a piping bag and small tip. Makes 8.

Spiderweb Almond Cookies

This Halloween, I'm putting together a table full of sweets. These spiderweb almond cookies are a mix of buttery shortbread and tender sugar cookie. And I love anything with almond flavor {I used the almond flour I picked up at G.Detou for French macarons}. Finish them with royal icing and a swirling spiderweb pattern, and they're the perfect ghoulish glam treat.

Almond Cookie Recipe

{adapted from Better Homes & Gardens}

3/4 cup almond flour

2 1/4 cup all-purpose flour

1/4 tsp. salt

2 sticks butter, softened

3/4 cup granulated sugar

1 egg

1 tsp. vanilla extract

1/4 tsp. almond extract

2 cups powdered sugar

1/4 cup water

1/4 cup bittersweet chocolate, melted

In a large bowl, beat butter and sugar until fluffy. Add egg, vanilla, and almond extract. Beat until fully combined. Add flours and salt in two additions. Mix on low until incorporated. Cover with plastic wrap, and chill in refrigerator for 1/2 hour. Preheat oven to 350 degrees F (170 degrees C). On a floured surface, roll dough to 1/4" thickness. Cut with cookie cutter. Place 1" apart on ungreased baking sheet. Bake 9 minutes until light brown on edges. Cool on cookie sheet.

For the royal icing, mix powdered sugar and water until thick, about the consistency of toothpaste. Using a small tip, pipe the cookie border in white. Then, thin the icing, and "flood" the interior of the cookie using a toothpick, one at a time. Before it dries, using a small tip, pipe a swirl pattern with the melted chocolate starting at the center of the cookie. Using a toothpick, drag the point from the center to each of the outside corners of the spiderweb. Makes 20.

Bordeaux Cupcakes

This Bordeaux isn’t a red wine from France; it’s an exceptionally sweet brown sugar buttercream. Frost it atop a moist chocolate cupcake, coat it in chocolate sprinkles, finish it with a piece of homemade caramel, and devour. I created the frosting recipe after craving one of those famous See's Bordeaux chocolates.

Bordeaux Cupcake Recipe
Chocolate Cupcake
1 cup + 1 Tbsp. granulated sugar
¾ cup + 2 Tbsp. all-purpose flour
6 ½ Tbsp. cocoa powder
¾ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
1 large egg

½ cup whole milk
¼ cup vegetable oil
1 tsp. vanilla extract
½ cup boiling water
½ cup chocolate sprinkles

Brown Sugar Buttercream
½ cup whole milk
2 Tbsp. all-purpose flour
¾ cup brown sugar
1 cup unsalted butter, at room temperature
1 ½ tsp. vanilla extract
¼ tsp. salt

Caramels
6 Tbsp. heavy whipping cream
¼ tsp. vanilla extract
¼ tsp. salt
¼ cup light corn syrup
½ cup granulated sugar
2 Tbsp. unsalted butter, at room temperature

For the cupcakes: preheat oven to 350 degrees F (175 degrees C). Line 1 muffin pan with cupcake liners; set aside. Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a large bowl, mix egg, milk, vegetable oil, and vanilla. Add flour mixture, and beat on medium speed until combined, about 1 minute. Add boiling water and stir to incorporate. Pour batter into prepared cupcake liners, filling ¾ full. Bake, rotating halfway through baking, for 18-20 minutes. A toothpick inserted into a cupcake center should come out clean. Remove from oven. Let cool for 10 minutes in pan. Transfer cupcakes to a wire rack to cool completely before frosting.

For the buttercream: in a small saucepan over medium heat, whisk milk and flour together until it thickens into a paste, about 6-8 minutes. Remove from heat, and let cool. In a medium bowl, cream brown sugar and butter until fluffy, about 2-3 minutes. Add vanilla and salt; mix until combined. Add milk mixture, and mix until smooth.

For the caramel: spray the inside of a 6"x4" small ceramic baker with cooking spray. Attach a candy thermometer to a medium saucepan. Heat corn syrup and sugar over medium heat. Stir initially only to combine, then do not stir while syrup bubbles. Cook until syrup reaches 310 degrees F (155 degrees C). Remove from heat. Stir in cream, vanilla, and salt. Mixture will bubble vigorously and then subside. Return to heat, and stir while cooking until mixture reaches 248 degrees F (120 degrees C). Remove from heat, and stir in butter until fully incorporated. Pour into prepared ceramic baker. Let cool completely at room temperature, about 8 hours or overnight. Cut into squares.

To assemble: using a large piping bag and round tip {I used a 13mm round}, frost cupcakes. Pour sprinkles in a small bowl. Lightly roll frosting top in sprinkles to coat. Top with a small square of caramel. Makes 12.

Pumpkin Pecan Cheesecake

Last weekend felt like fall, so it was the perfect time to try a recipe with pumpkin. It’s a perfectly over-the-top pumpkin pecan cheesecake. It starts with a graham cracker crust, then a layer of rich pumpkin butter, a layer of pumpkin-infused cheesecake, and finished with whipped cream and candied pecans. Decadence.

Pumpkin Pecan Cheesecake Recipe

Crust
1/2 cup unsalted butter, melted
1 3/4 cups graham cracker crumbs
3 Tbsp. granulated sugar

Cheesecake
1 lb. cream cheese
1 1/4 cups granulated sugar
2 Tbsp. sour cream
8 oz. pure pumpkin puree
3 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3/4 cup pumpkin butter

Topping
Whipped cream
Candied pecans

Preheat oven to 325 degrees F {165 degrees C}. For the crust, place graham crackers in a plastic bag, seal, and roll with a rolling pin. In a bowl, mix butter, graham cracker crumbs, and sugar with a fork until all crumbs are fully-coated. Pour crumb mixture into a 9-inch springform pan, and press firmly along bottom and 1 inch up sides of pan. Place pan on a baking sheet. Bake until golden, 14-16 minutes. Let cool while preparing filling.

For the filling, beat cream cheese and sugar until fluffy. Add sour cream, pumpkin puree, eggs, vanilla, salt, cinnamon, ginger, and cloves. Beat until just combined. Wrap springform pan in foil, and place in a deep roasting pan. Spread pumpkin butter along bottom of crust. Pour in filling. Place roasting pan in the oven, and use a bain marie {fill roasting pan halfway up sides of the foil-covered springform pan with water}.This will help the cheesecake cook evenly and prevent cracking. Bake until outside of cheesecake is set but center is still jiggly, about 1 hour 30 minutes. Turn off oven, and leave cheesecake inside oven for 1 hour. Remove from oven. Refrigerate until firm, at least 4 hours or overnight. When ready to serve, bring cheesecake to room temperature, about 30 minutes, and unmold. Top with sweetened whipped cream and candied pecans. I couldn’t wait; I made it in the morning and enjoyed it in the evening.

Paris Bistros

Le Saveur has an extensive list of the best bistros in Paris. If you're looking for a way to taste your way through Paris, this is the place to start. Bistros serve simple dishes with a home-cooked feel and offer modestly-priced prix-fixe menus. I've checked off Frenchie {seen here}, had a lovely lunch at Le Bistrot Paul Bert, and a casual Sunday dinner at Astier. Who wouldn't love a cheese course with 20 types of cheese?

Le Bistrot Paul Bert

Cucumber and mint salad

Peach clafoutis

Astier

Braised chicken

Cheese tray

Pineapple cream tart

A Field Guide to French Patisseries, Part Deux

Caramel: sugar and cream confection

Best Specimen: Jacques Genin

The first Field Guide to French Patisseries showcased the classics-millefeuille, saint honoré, mont blanc, religieuse, and macarons. Of course I had a list of lovely sweets to try on this past trip to Paris, but I also ventured out to try some non-traditional combinations. While caramel is nothing new, Jacques Genin has taken the flavor to a different level, with caramel éclairs, caramel paris brest, caramel walnut tart, and a dizzying array of soft caramels {including passion fruit, noisette, and chocolate}. For modern takes, Ladurée had a pistachio and cherry saint honoré while Pierre Hermé’s ispahan croissant combined rose, raspberry, and litchi. Here are some of my favorites.

Pistache-Griotte Saint Honoré: puff pastry crust, cherry custard cream, cherry compote, pistachio Chantilly cream, studded with small profiteroles

Best Specimen: Ladurée

Ispahan Croissant: buttery puff pastry filled with rose, raspberry, and litchi pâte, glazed, and topped with candied rose petals

Best Specimen: Pierre Hermé

Madeleine: a moist tea cake with a distinctive shell pattern; Secco’s are non-traditionally sweetened with brown sugar

Best Specimens: Secco, Blé Sucré

Tart Citron Avec Meringue: not your average lemon meringue pie, buttery crust, a thin layer of tart lemon custard, and a mound of airy meringue

Best Specimen: Le Loir Dans La Thiere

Perle et Rubis: almond crust, white chocolate mousse flavored with rose, raspberry coulis, fresh raspberries

Best Specimen: Gérard Mulot

Frenchie

Not since we ate at Le Grand Vefour before our wedding, did we have such a divine meal. Frenchie lives up to the rave reviews. The modest menu descriptions are only a glimpse of the complex layers of flavors that came with every course. Grégory Marchand’s cooking is bold but unpretentious. Even more enticing, an entrée, plat, and dessert is 38€ {+7€ supplement for foie gras}. First, a traditional starter of foie gras flecked with sea salt was paired with sweet cherry chutney. Next, creamy risotto, pomegranate seeds, caramelized beets, sliced radishes, and braised yellow carrots came together like abstract art painted on the plate with a paintbrush. For the plat, melt-in-your-mouth braised lamb was adorned with shaved truffles alongside mint and artichoke puree. Luckily, I still had room for dessert, a lime tart complemented with blackberries and crème anglaise. Also intriguing, the sommelier, Laura Vidal, was not only lovely but at the top of her game in a male-dominated sommelier world in Paris.

Tapas

Goat cheese tortilla with strawberry jam, La Taska

I almost forgot the tapas after posting about Valencia last Friday. Of course, traditional Spanish tapas were on the top of my must-eat list. The best specimens were the patatas bravas with spicy mayonnaise at Los Toneles and the goat cheese tortilla {similar to a frittata} with strawberry jam at La Taska. It was almost difficult to leave room for sweets, but I did. The richness of the thick hot chocolate at Valor was tempered only by the crisp churros. And the combination of horchata {made from tigernuts, sugar, and water} was a sweet compliment to the airy farton {donut}.

Platano croquettes, El Mexico de Maria

Patatas bravas and calamares, Los Toneles

Hot chocolate and churros, Valor

Here are some other favorites:

Valencia Eats

~El Forcat for seafood paella, Calle de Roteros 12
~El Mexico de Maria for platano croquettes and mole poblano with chicken, Carrer de Deria 20
~Horchateria de Santa Catalina for horchata and fartons, Plaza Santa Catalina 6
~La Taska for a goat cheese tortilla and fish croquettes, Calle de Condea del Altea 39
~Los Toneles for patatas bravas and calamares, Calle de Ribera 17
~Valor for thick hot chocolate and churros, Plaza de La Reina

Madeleines with Orange Glaze

Madeleines are the pièce de résistance of afternoon tea. Although, I will eat them at any time. The beauty lies in the simplicity. The specialty baking mold does most of the work. They will come out with a beautiful scalloped pattern on one side, and, with this recipe from chef Fabrice LeBourdat of Blé Sucré in Paris, a distinctive bump on the other side. Plus, the orange glaze adds a hint of citrus without overwhelming the flavor of the tea cake. I followed his recipe exactly {who would deviate from perfection}, which is offered on The Paris Kitchen. Now, if I could only get my hands on their financier recipe.