The Mad Cake Batter

sweet treats and savory deets


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Dark Chocolate PB Macarons

This past weekend was my godson’s first holy communion, and he did beautifully. My cousin, his mother, requested that I make macarons for dessert. Of course, I had to say yes. I had to keep a younger crowd in mind when I was deciding on what filling to use, and came up with Dark Chocolate and Peanut Butter.

Unfortunately, there is not a lot out there in the Internet world as far as recipes go. I saw a couple of ideas such as Dark Chocolate Banana Peanut Butter off of stylessweetca.com, but they used something called “Monkey Butter.” I don’t know if I am showing ignorance here, but I have never heard of it…

pbmacs1So, I accepted my own challenge to make Dark Chocolate PB Ganache.

INGREDIENTS:

  • 2 Valrhona Araguani 72% baking bars
  • 1 cup heavy cream
  • 1/2 cup Peanut Butter
  • 1/3 bag Tollhouse Milk Chocolate Peanut Butter Chips

Melt all ingredients in a saucepan over low heat. Stirring constantly until smooth. Let cool in a gratin dish and whip lightly.

The outcome was better than I could ever hope for. I used hazelnut flour in the shells to give it  more of a nuttier taste too. They were a hit and completely gone within hours.


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Lavender Blueberry Pie

I don’t know what it is about the month of May, but it is jam packed with events: Mother’s crustDay, birthdays, first communions, etc. It also means that there is a lot of baking in my future. For Mother’s day, I decided to make another pie from Four and Twenty Blackbirds. When I originally bought this book, this pie caught my eye instantly. I have a big obsession with blueberries so I was definitely in. Let’s get started shall we…

The original recipe called for the All-Butter Pie Crust that I did for the Strawberry Balsamic Pie. To change things up a bit, I decided to go for the Oat Crumble Topping and Crust! I made it twice, once for the topping, then again for the crust. I also used coconut oil instead of butter for my Aunt who doesn’t prefer butter.

CRUST/TOPPING INGREDIENTS:

  • 2 TBS granulated sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup rolled oats (aka Old Fashioned Oats)
  • 1/3 cup all-purpose flourfilling
  • 1/2 tsp salt
  • 1/8 tsp ground all-spice
  • 1/8 tsp cardamom
  • 1/8 tsp ground cinnamon
  • 4 TBS coconut oil

Stir together all the ingredients except for the coconut oil in a large bowl. Add the coconut oil and rub the oil into the dry ingredients with your fingertips until it is well-incorporated and the mixture is chunky but no homogenous.

If using for a crumble top, chill for at least 15 min before using.

If using as a crust, press evenly into the bottom and up the sides of an ungreased, metal 9-inch pie pan. Freeze for about 15 minutes. Preheat the over to 350F. Bake on the middle oven rack for about 18 to 20 minutes. If the crust slumps or cracks while baking, gently push the crumble back into place, while hot, with a clean, folded kitchen towel. Cool completely before filling.

unbakedPIE FILLING INGREDIENTS:

  • 1 small baking apple
  • about 2 LBS fresh blueberries
  • 2 TBS fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 TBS ground arrowroot
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2 to 3 drops food-grade lavender oil
  • 2 dashes Angostura biters

Peel and then shred the apple using the large holes on a box grater. Combine with blueberries, lemon juice, granulated and brown sugar, arrowroot, allspice, salt lavender oil, and bitters in a large bowl and stir until well mixed, crushing some of the blueberries in the process (your hands work well for this). Pour the filling into the pie shell and sprinkle the topping over the filling, refrigerate for 10-15 minutes.

Meanwhile, position the racks in the bottom and center positions, place a rimmed baking finishedpiesheet on the bottom rack, and preheat oven to 425F. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes or until the pastry is set and beginning to brown. Lower the oven temp to 375F, move the pie to the center oven rack, and continue to bake until the pasty is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.

Cool completely on a wire rack for 2-3 hours. Serve warm or at room temp.

**My pie was bubbling over in the oven so it is very wise to have the baking sheet under the pie. Once it was out of the oven, I just cleaned the pan up a bit and it was right as rain.


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Lemon Chia Almond Bites

It was a long day… I had to go into work early and found out I didn’t get a job that I cookiesinterviewed for two weeks prior. I thought of doing nothing else but baking something sweet. I saw this little recipe from  Clean food dirty city on instagram and it was a perfect little pick me up.

INGREDIENTS:

  • 1 1/2 cup almond flour/meal
  • 2 1/2 TBS coconut oil, melted
  • 2 TBS honey (the original says maple syrup)
  • 1/4 lemon zest
  • 1 TBS chia seeds
  • 1/4 tsp salt

Preheat oven to 350F. Combine all ingredients together. Use a tablespoon to scoop the mixture and roll into balls. Place on baking sheet and use a fork to gently press down on the cookies. Bake 12-15 min or until cookies to turn golden.