Well, not really... We were holding down the fort for a week (yes, a whole week, from Sunday to Sunday!) while Reynald, Luka, Jean-Claude and Annick went on a trip to visit various national parks and other interesting parks in Colorado, Utah and Arizona (the Grand Canyon). Tonight, they went to the South Rim when they heard the North Rim was closed for the season. They have also been to Zion, Bryce, Colorado National Monument and other sights. We will have to get the full scoop from them when they get back and post their pictures. Sounds like Luka is having a great time with them.
Axel and I are "riding" his bike a couple of times a day, going to the park, sometimes eating out (the Mediteranean place at the mall and Noodles), and just hanging out. Not so bad, but we miss our guys! :)
Thursday, March 15, 2007
Tuesday, March 13, 2007
Laura's Banana Bread
(by way of Laura, Silver Palate and Margaret D)
8 TBS (1 stick) butter - softened
3/4 cup sugar (or substitute Rapadura)
2 eggs
1 cup of white flour
1 tsp of baking soda
1/2 tsp salt
1 cup of whole wheat flour
3 ripe bananas - mashed
1 tsp of vanilla
1/2 cup of chopped pecans
350 degree oven. Use greased loaf pan. Cream butter and sugar (with wooden spoon). Add eggs one at a time (with whisk). Mix white flour, soda and salt together. Then, stir in whole wheat flour to the dry mixture. Add dry ingredients to creamed mixture. Stir only till combined. Fold in mashed bananas, vanilla and nuts. Bake for 50 - 60 minutes until done. Cool for 10 minutes on rack. Remove from pan and let cool completely.
Variations: Add 3/4 to 1 cup of (frozen or fresh) blueberries or raspberries with the bananas. Will take a little longer to bake.
8 TBS (1 stick) butter - softened
3/4 cup sugar (or substitute Rapadura)
2 eggs
1 cup of white flour
1 tsp of baking soda
1/2 tsp salt
1 cup of whole wheat flour
3 ripe bananas - mashed
1 tsp of vanilla
1/2 cup of chopped pecans
350 degree oven. Use greased loaf pan. Cream butter and sugar (with wooden spoon). Add eggs one at a time (with whisk). Mix white flour, soda and salt together. Then, stir in whole wheat flour to the dry mixture. Add dry ingredients to creamed mixture. Stir only till combined. Fold in mashed bananas, vanilla and nuts. Bake for 50 - 60 minutes until done. Cool for 10 minutes on rack. Remove from pan and let cool completely.
Variations: Add 3/4 to 1 cup of (frozen or fresh) blueberries or raspberries with the bananas. Will take a little longer to bake.
Sunday, March 11, 2007
Oh Madeleine, oh Madeleine
Reynald's parents brought us two big bags of Madeleines de Commercy (and often send us these in packages). These divine little cakes are coveted at our house. I make a pretty good recipe too, but the "real deal" are these from Commercy which are reputed throughout France as being "it". See this article on Wikipedia for more information:
http://en.wikipedia.org/wiki/Madelines
This article does not mention though that they likely were created for Stanislas, the exiled king of Poland, who was living in Lorraine, and then made for the French king as well. See
http://whatscookingamerica.net/History/Cakes/Madeleine.htm.
Here is the recipe I use:
MADELEINES
(Makes ~12 and recipe doubles well)
- 1-1/4 cups regular flour
- 1 tsp baking powder
- 2 eggs
- 3/4 cup confectioner's sugar, plus some for dusting
- the grated rind of 1 lemon or 1 orange
- 1 TBS lemon or orange juice
- 6 TBS unslated butter, melted and slightly cooled
Preheat oven to 375 F. Butter a 12 cup madeleine pan. Sift (yes, sift) together the flour and the baking powder.
Using an electric mixer (preferably a stand mixer), beat the eggs and confectioner's sugar for 5 - 7 minutes (even with a standmixer it still takes a while) until thick and creamy and the mixture forms a ribbon when the beaters are lifted. Gently fold in the lemon or orange rind and juice.
Beginning with the flour mixture, alternately fold in the flour and melted butter in several batches. Let the mixture stand for 10 minutes, then carefully spoon into the pan. Tap gently to release any air bubbles. e
Bake the madeleines for 12 - 15 minutes, until a toothpick inserted in the middle comes out clean. Tip out on to a wire rack to cool completely and dust with confetioner's sugar (optional) before serving.
Note: if you do not have madeleine pan, you can use a mini-muffin or other such pan. They will still taste great even though they will not be in the traditional shape. Adjust the cooking time as necessary.
http://en.wikipedia.org/wiki/Madelines
This article does not mention though that they likely were created for Stanislas, the exiled king of Poland, who was living in Lorraine, and then made for the French king as well. See
http://whatscookingamerica.net/History/Cakes/Madeleine.htm.
Here is the recipe I use:
MADELEINES
(Makes ~12 and recipe doubles well)
- 1-1/4 cups regular flour
- 1 tsp baking powder
- 2 eggs
- 3/4 cup confectioner's sugar, plus some for dusting
- the grated rind of 1 lemon or 1 orange
- 1 TBS lemon or orange juice
- 6 TBS unslated butter, melted and slightly cooled
Preheat oven to 375 F. Butter a 12 cup madeleine pan. Sift (yes, sift) together the flour and the baking powder.
Using an electric mixer (preferably a stand mixer), beat the eggs and confectioner's sugar for 5 - 7 minutes (even with a standmixer it still takes a while) until thick and creamy and the mixture forms a ribbon when the beaters are lifted. Gently fold in the lemon or orange rind and juice.
Beginning with the flour mixture, alternately fold in the flour and melted butter in several batches. Let the mixture stand for 10 minutes, then carefully spoon into the pan. Tap gently to release any air bubbles. e
Bake the madeleines for 12 - 15 minutes, until a toothpick inserted in the middle comes out clean. Tip out on to a wire rack to cool completely and dust with confetioner's sugar (optional) before serving.
Note: if you do not have madeleine pan, you can use a mini-muffin or other such pan. They will still taste great even though they will not be in the traditional shape. Adjust the cooking time as necessary.
Luka's Birthday Count Down
Yup, it is still a long way off, but the minute he got in the car after his 4th birthday party, he asked, "When is it my birthday again?" But, he is "mature" now and happy to give his friends their gifts in the meantime, rather than wanting to keep them for himself. :)
In honor of his upcoming special day (no matter how far off still), here is a count down just for him:
In honor of his upcoming special day (no matter how far off still), here is a count down just for him:
Grandparents arrive and new photos
Jean-Claude and Annick arrived earlier this week from France for their 5-week stay in the US. The kids enjoy them and we are glad to see them as well as appreciate their help. Some pictures below from the past two months. More of the grandparents as their visit progresses.
Luka in the "baby" swing at the park.
Axel on his new "bike" - with push handle to protect Mommy's and grandparents' backs!
Axel having fun at the home improvement store.
Go, Horsey! (Favorite activity of the boys, unfortunately for Papa!)
Luka qui fait le fou dans le jardin.
Luka, Axel, Annick, JC in Eldorado Springs (cold day for a hike!)
Luka in the "baby" swing at the park.
Axel on his new "bike" - with push handle to protect Mommy's and grandparents' backs!
Axel having fun at the home improvement store.
Go, Horsey! (Favorite activity of the boys, unfortunately for Papa!)
Luka qui fait le fou dans le jardin.
Luka, Axel, Annick, JC in Eldorado Springs (cold day for a hike!)
Monday, March 05, 2007
Flourless Chocolate Cake
I have not made this recipe, but the Chocolate & Zucchini food blog is awesome, and I love flourless chocolate cake, so am putting it here so that I can whip it up when I have time.
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Source: http://chocolateandzucchini.com/archives/2005/08/announcing_wbw13_like_wine_for_chocolate.php
Flourless Chocolate Cake
- 2 sticks minus 1 Tbsp) butter
- 7 oz dark chocolate
- 1 cup sugar
- 4 eggs
- a rounded TBS flour
Note: best made a day in advance (or at least in the morning if you plan to serve it in the evening).
Pre-heat oven to 350°F. Line an 8-inch round cake pan with parchment paper (don't need to if using a non-stick pan).
Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving. Garnish with whipped cream, raspberrry coulis, or other.
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Source: http://chocolateandzucchini.com/archives/2005/08/announcing_wbw13_like_wine_for_chocolate.php
Flourless Chocolate Cake
- 2 sticks minus 1 Tbsp) butter
- 7 oz dark chocolate
- 1 cup sugar
- 4 eggs
- a rounded TBS flour
Note: best made a day in advance (or at least in the morning if you plan to serve it in the evening).
Pre-heat oven to 350°F. Line an 8-inch round cake pan with parchment paper (don't need to if using a non-stick pan).
Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving. Garnish with whipped cream, raspberrry coulis, or other.
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