Kat | Mind Speaks – creative blog

Madeleines- No pan no problem-

Madeleines- No pan no problem-

I’m sure everyone have seen these shell like cakes at any Starbucks and wanted to make them but your first thought is “don’t have the right pan for them”.  Don’t worry no pan no problem! These delicate sponge cakes work with any pan!

Ingredients you will need:

4 eggs
1/4 teaspoon salt
2/3 sugar
1 teaspoon vanilla extract
1 cup flour
1/4 cup butter, melted

You will need any pan you have (cupcake,heart, snowman… etc.)gg

  • Beat the eggs, salt and sugar together until the batter begins to thicken (about 8 minutes with an electric mixer on low). Toward the end of mixing add in the vanilla. Stir in the flour. Then stir in the melted, cooled butter. Quickly spoon the batter into the prepared baking pan. (Make sure you butter/grease your pan so they will come out more easier) Bake at 375°F till golden brown.
  • Dust them with powdered sugar and there ready to eat!!

I ended up uses a bite sizes brownie  pan that ended up working great but I do want to invest in a Madeline pan <3

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This cute dense cake is perfect for any cup of coffee or tea :9 Hope you guys enjoy this if anyone decides to make them please post pics!!

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This post was written by:

katKAT VERA - (view all posts by Kat)
Kat is an aspiring pastry chef. When she isn’t in the kitchen she’s traveling space and time with Doctor Who and solving mysteries with Sherlock. Email her at kat@mind-speaks.com

Lemon Posset & Strawberry Jam

Lemon Posset & Strawberry Jam

So Kim found this recipe and wanted me to try making it… Challenge accepted!! ( yes I’ve been watching too much How I met your mother)

What I will be making is an English dessert called Lemon Posset and to jazz it up were going to make homemade vanilla strawberry jam.

Ingredients:

  • 2 1/2 cups Double cream (Heavy cream)
  • Sugar (2/3 cup Posset) (1 cup jam)
  • 3 lemons
  • 1 Vanilla pod
  • 1 cup fresh strawberries

Pour the cream and 2/3 of sugar into a sauce pan and slowly boil. Simmer for 3 minutes and remove from heat

Zest and juice the lemons into the cream mixture and stir well. Pour the cream into ramekins or glasses and allow it to set for at least 4 hours in the fridge.

Halve the vanilla pod and chunk into the pan with the strawberries, a tiny splash of water and the remaining sugar (1 cup) heat to dissolve the sugar and stir the strawberries  a little, then boil for 15 minutes  before transferring to a clean jar allowing to cool in the fridge. Top the set lemon posset with vanilla strawberry jam.

Serve and enjoy

Serves 6

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I really enjoyed this recipe its very nice and refreshing  especially  during the summer!! If y’all try this recipe please show pics!! Enjoy!  ~Kat~

This post was written by:

katKAT VERA - (view all posts by Kat)
Kat is an aspiring pastry chef. When she isn’t in the kitchen she’s traveling space and time with Doctor Who and solving mysteries with Sherlock. Email her at kat@mind-speaks.com

Pan Dulce

Pan Dulce

So this recipe is a work in processes I’ve been wanting to make Pan Dulce for a long time now ( for those who do not know what pan dulce is its a Mexican sweet bread with a cookie shell on top.)

Ingredients:

  • 1 package of yeast
  • 1 tablespoon of sugar
  • 1/2 cup luke water
  • 3 1/2  cup of water
  • 4 eggs, beaten and room temperature

Preparations:

Mix 1 table spoon of sugar and yeast into lukewarm water. let it sit for 10 mins.

In a large mixing bowl, cream shortening and sugar. Slowly add in eggs, salt, and yeast mixture. Add flour in 1 cup at a time until incorporated. Cover and let rise in a warm place for 45 mins.

Divide dough into 16 pieces and shape each into a ball. Place on a lightly greased baking sheet with plenty of space between each ball. Press each ball slightly to flatten it. let dough rise for a hour. After the dough is on its way to rising make topping.

Topping ingredients:

  • 1/2 cup of shortening
  • 1/2 cup powdered sugar
  • 1 cup flour
  • 3 teaspoon vanilla extract
  • Optional: food coloring

Mix all ingredients in a food processor until smooth. With you’re hands, divided the topping into 16 pieces. Roll each piece into a ball and roll it out on a floured surface. Until its large enough to cover each dough. About 5 inches in diameter. Lightly press topping onto dough and use a knife to cut a pattern into the topping, but not into the dough.

After you add topping bake at 350 for about 15 mins or until lightly golden.

I still want to work on this recipe so if y’all do decide to make it I would love your opinion on it ^^

Also since it doesn’t have preservatives it will only keep for two to three days.

Enjoy~

~Kat~

This post was written by:

katKAT VERA - (view all posts by Kat)
Kat is an aspiring pastry chef. When she isn’t in the kitchen she’s traveling space and time with Doctor Who and solving mysteries with Sherlock. Email her at kat@mind-speaks.com