My Trip to Paris, My Friends, & My Future

Coucou everybody!

It's been quite some time since I've posted on here (I'm sorry!) but I've been up to some pretty awesome things.

...ok, where do I begin? Hm....

Well, I achieved one of my lifelong dreams & traveled to France. I still can't believe that I was able to go...it still seems like a dream. Have you ever felt that way?? Anyway, here's a bit of insight of what I did abroad in the land of cheese and chocolate ;)

-April 11: Arrived in Paris at 6am...did not sleep at all during the flight. (Note to self: do not watch the movie Taken while flying to Paris...) My group and I checked in the hotel & headed off for some breakfast. I spotted a little boulangerie where I bought my first pain au chocolat (it was pretty epic). Then, off to the Louvre. Man, was this place beautiful. Though, I'm not an art officiando, each piece of art was absolutely magnificent. I can't say much, so you're gonna have to see it for yourself! Oh, and I must add one thing; the employees at the Louvre...damn... those pointy shoes.

i saw this lovely display at one of the supermarkets. the french definitely don't mess around when it comes to chocolate

just strolling around the streets of paris

my host family picked up some pastries from a local bakery in Bléré, France

le nipo bistro in Paris

the streets of Loches

behind the notre dame on easter

so cliche, but i how cool is this?

notre dame on easter

the louvre. what beautiful architecture

the chocolate chaud from Bigot was pretty sinful

some comte i bought back in Loches and a baguette from a boulangerie in paris. i was leaving the next day, so i just sat in front of my hotel window, opened it, and enjoyed the few moments of my time in paris

If you would like to see some of the pictures from my trip, click here

And that was just only day 1, folks ^^^

To sum things up, I went to Paris for a few days, explored, ate, drank, & admired all that Paris had to offer. After Paris, the group and I took the TGV to Loches where I stayed with the lovely Baptista family & went to Saint Denis International School (shoutout to Mr. Webbs!--'spicy girls!'). Following, we headed back to Paris and hung out in Montmarte, Luxembourg Gardens, and the Notre Dame (on Easter, of course)! Of course, this tidbit does not do any justice, so you're gonna have to go to France and find out all the wonders yourself ;)


As for other BIG news....I graduated high school! I am so pleased to share that I'll be attending the College of Charleston this fall. Also, some of the best people I have ever met are leaving. This year, my school hosted a lot of exchange students and somehow or another, we all became the best of friends. It breaks my heart to see them go but I damn, how lucky was I that I was able to hang out with such amazing people? Larissa, Michael, Katy, Sophie, Dennis, Julia, Jil, Carmen, Karim, & Carmen #2 you each hold a special place in my heart.

It certainly has been an incredible year. With all the ups and downs, highs and lows, I wouldn't change it for the world. I am so excited to embark on this 'new' journey and be that much closer to achieving my dreams. I know that it's just the beginning and the best is yet to come. x

Pain au Chocolat and My Trip to Dominique Ansel Bakery

Coucou!  

    What a busy couple of months it's been! Over the past couple of months I had a great time testing (& tasting!) new recipes and I can't wait to share them with all of you.


   Ok, so back to business!
A couple of days ago I made some pretty badass croissants/pain au chocolat from Thomas Keller's Bouchon Bakery. I encourage you to break out your French butter, rolling pin, and flour, and patience (this is key…trust me, folks) because it will be soooooo worth it in the end.

Beautiful

 If you want the recipe, check out Bouchon Bakery. It is my go-to baking book!

Layers upon layers

Please refrain from licking the screen

Oh yeah!!!!!!!!! Last month I visited my family in New York, which meant a trip to Dominique Ansel Bakery. I still cannot believe I visited! You have no idea! This man is my inspiration! And yes, the 2 hour wait for the Cronut™ was so worth it. If you're ever in Soho, check out Mr. Ansel's place, s'il vous plait. 

We got there around 7 am. Soho is so charming in the morning

Larissa (my exchange student from Brazil) & I got some fresh (free!) madeleines while waiting in line
  

love, time, & dedication right there, you guys ^^^

Posted below are a few things I bought:

Gingerbread Pinecone + Cotton Soft Cheesecake (works of art)

Magic soufflé….made fresh to order!

Valrhona Chocolate & Champagne Cronut™ (what a beauty)

I had to….so damn delicious

 Visiting Dominique Ansel Bakery has been one of my dreams for a long, long time…

Oh yeah, next stop, Paris (in April!!!!) 

See ya soon,

Brianna x

Challah Bread

Happy Thanksgiving folks! Over the weekend I fulfilled my long-time desire to bake Challah! Can you say procrastination? I was so impressed on the results, tears almost came to my eyes. Anyway, I have to admit  I was a bit intimidated at first, but soon realized baking challah bread really isn't a challenge...quite easy if you ask me! I'm thinking maybe a nice brioche next? Maybe from Thomas Keller's Bouchon Bakery! 

I braided the challah with 4 strands, although you can use the more simpler 3 strand or even a more sophisticated 6 strand!

Ingredients:

• 1/2 c warm water
• 2 1/4 tsp yeast (1pkg)
• 1 1/2 c all-purpose flour
• 1 1/2 c whole wheat flour
• 2 tbsp sugar, or honey
• 1 1/4 tsp salt
• 2 large eggs plus 1 large egg yolk (save the white for egg wash)
• 4 tbsp oil (I used canola)

Instructions:

• Preheat oven to 375F

• In the bowl of a stand mixer, pour in warm water and sprinkle yeast on top. Let stand for 10 minutes.

Yeast sprinkled over warm water

Pretty simple, right?

• Add flours, sugar (or honey), eggs, salt, and oil to yeast mixture on low for 7 minutes, or until dough is smooth, elastic, and slightly sticky.

Ingredients being mixed together

• Transfer dough to a lightly greased bowl and allow to proof in a dry, warm place for an hour.
• Punch down dough to deflate, then cover to rise again in a dry, warm place for 45 minutes.

Braiding:

Braided with egg wash

• Divide dough into four equal strands. Lay side by side, and pinch together at the top.
• Take the strand furthest to the right and weave over, under, over.
• Repeat this pattern always using the strand furthest to the right; always remember over, under, over.
• Braid until the whole loaf is complete, then pinch the ends together and tuck under.
• Brush egg wash over the challah loaf and feel free to add poppy seeds or sesame seeds for a little added crunch!
• Bake for approximately 30 or until dark brown 
• For assistance on braiding click here

The finished product!

Whole-Grain Animal Crackers

“Let the wild rumpus start!” 



Said Maurice Sendak, author of the beloved 'Where the Wild Things Are'


Sendak's quote from our childhood tales and bedtime stories made me want to make my own 'wild things', in this case, animal crackers! Ever since I was a wee one I beloved the little crackers- especially the elephants! Oh, my nostalgic childhood…

Aren't these adorable? I purchased mine from AC Moore.

Though these little critters are called 'crackers', they are more cookie than anything. Soft and not too sweet, just the way I like 'em! 

Over the summer I given the opportunity to spend a couple of weeks in the Washington DC area to watch some little kids, and what did we do? We made homemade animal crackers, and boy, were they a hit! 

'Where the Wild Things Are'

Enjoy!


*Adapted slightly from the Cilantropist

Whole- Grain Animal Crackers

• 3/4 cup Stone ground whole wheat flour
• 1/2 cup All-purpose flour
• 1/4 cup ground flaxseed*
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg 
• 1/8 tsp cinnamon
• 1/4 c unsweetened applesauce
• 1/4 c yogurt or 1/4 c unsalted butter, room temperature
• 1/2 c stevia, honey, agave, mashed banana, date paste, etc.
• 1 flax egg (1tbsp ground flax w/ 3 tbsp water)
• 1/2 tsp vanilla extract

In a medium bowl, whisk together the flours, flaxseed, baking soda, salt, nutmeg, and cinnamon, set aside.  In the bowl of a stand mixer cream together the applesauce, sugar and sugar for about 2-3 minutes, then add the flax egg and vanilla extract and continue to mix.  With the mixer on low speed, add the dry ingredients in two additions, and then mix until the flour is just incorporated.  Turn the dough out onto a lightly floured surface and shape it into a ball; flatten the dough ball into a 1-inch thick disk and wrap it tightly in plastic wrap.  Refrigerate the dough at least 2 hours or overnight.  

When ready to bake, preheat to 350 & line a baking sheet with a Silpat.  Remove the dough from the refrigerator and let it get to room temperature; then roll the dough out on a lightly floured surface to a thickness of about 1/8 inch.  If the dough sticks, sprinkle more flour.

   

Next, the fun part! Start cutting out various shapes and gently place onto a cookie sheet. Re-roll and add more flour.

Bake at 350 degrees for 7-9 minutes, or until the edges are just lightly golden. Transfer baking sheet to a wire rack to allow cookies to cool completely. 

"I'll eat you up!" a quote by author Maurice Sendak, himself.

Fresh Summer Frittata with Stuffed Baked Tomatoes

Is it true? Is summer really almost over? Well, I had such a marvelous summer, spending time in the beautiful Washington D.C. and Greenville, SC. Amidst all of my travels, I was still able to pursue my passion of baking and cooking; testing and experimenting with new recipes not only from my never-ending collection of cookbooks but from my own recipes of my own.

Makes a wonderful dish for a summer soirée or brunch 

Adapted from La Tartine Gourmande & Giada at Home. Jouis.

For the frittata:

• Bunch of fresh asparagus, roughly 10 tips, depending on size
• 1/3 c olive oil
• 1 c packed spinach leaves
• 1 onion, thinly sliced (mandoline recommended)
• 7 oz russet potatoes, or 2 medium, peeled and sliced
• 5 Jerusalem artichokes, peeled and sliced 
• 8 large eggs
• 1 tsp ground cumin
• 1/4 c goat cheese
• 1-2 tbsp freshly chopped cilantro

    In a large saucepan, blanch asparagus tips for 2 minutes in salted boiling water. Drain and rinse; set aside. In a 8-inch nonstick skillet with 1 tbsp of olive oil, saute spinach until wilted. Cool and finely chop. In the same frying pan, heat 1/4 c olive oil over medium heat, reduce to low. Without browning, add onion and cook for 5 minutes, stirring until tender; season with salt and pepper. Add sliced and peeled potatoes, artichokes, and cook for 18-20 minutes, without browning. Set aside in bowl. In a large bowl, beat eggs and cumin with a fork until combined, season with salt and pepper. Gently stir in the tender vegetables, goat cheese, and cilantro. Preheat broiler to 'high'. Add remaining tablespoon to skillet and add egg mixture. Cook for 7-9 minutes, or until middle is still runny. Transfer to broiler for approximately 4 minutes to finish. Remove from skillet and cool until room temperature.

For the tomatoes:

• 12 medium sized tomatoes, sliced lengthwise
• 2 cloves of garlic, minced
• 3/4 c breadcrumbs
• 3 oz cheese (gruyere, feta, chèvre, gargonzola)
• 2 tbsp fresh parsley, chopped

   Preheat oven to 375 F.

Remove seeds from tomato halves and rest cut side down on paper towels for 5 minutes. In large bowl, combine tomatoes, 2 tbsp olive oil, garlic, and salt and pepper; toss to coat. Sit for 10 minutes.  In small bowl, combine cheese and breadcrumbs. Place tomato halves on a greased rimmed baking sheet. Stuff each half with breadcrumb mixture, add a bit of salt and pepper and olive oil. Bake the tomatoes for 20-25 minutes, or until golden brown. Arrange on platter and sprinkle with parsley. 

How was your summer? Did you discover yourself? Alter your life (or others!) in any way? Let me  know! 

                                                               Ciao bella!

Blissful Biscoff Ice Cream Cupcakes

You know those little cookies you receive on Delta flights? Well, if you may not know I am completely in love with Biscoff cookies! Better yet, it's in spread-form. How enticing is that? Literally it's like heaven in a jar! With my love for anything Biscoff, I created this luscious creation combining Häagen-Dazs ice cream, an espresso cupcake, and a magnificent Biscoff buttercream! 


Another reason why I was motivated to create these marvelous cupcakes was because of the Ice Cream Cupcake Contest 2012 presented by the wonderful women over at CupcakeProject & Scoopalicious! A big thanks goes out to them to allow people to show off their own scrumptious ice cream cupcakes!










Without further adieu, I present to you Blissful Biscoff Ice Cream Cupcakes!

Don't you just want to dig in right this second?

Ingredients
for cupcake
adapted slightly from Martha Stewart
YIELD: About 15 cupcakes

• 2 c all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 c boiling water
• 2 tbsp instant espresso powder
• 1/4 tsp pure vanilla extract
• 1/4 c milk
• 1 c unsalted butter, room temperature
• 1/2 c brown sugar,packed
• 1/2 c granulated sugar
• 2 eggs, room temperature

1. Preheat oven to 350F/176C & prepare a two muffins tins.
2. In a medium sized bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Pour water over espresso powder, set aside & cool. Once cooled, combine with milk and vanilla.
4. In a large bowl of an electric mixer, cream butter until fluffy, gradually adding sugars.
5. On low speed, add eggs one at a time, beating well after each addition.
6. In 3 additions, alternate between flour and espresso mixture. Scrape down sides, beginning and ending with flour mixture.
7. With an ice cream scoop, scoop 3/4 of the batter into the muffin wells.
8. Bake for approx. 20-22 minutes, or until a toothpick inserted comes out clean.
9. Let cool & remove from wells.
10. Add to freezer until serving if using ice cream!

for Biscoff buttercream:

• 1 c unsalted butter, room temperature
• 2-3 c icing sugar
• 1 tsp pure vanilla extract
• 1-2 tbsp whole milk
• 2-3 tbsp Biscoff spread, depending on taste preference
• 3-4 crushed Biscoff cookies, optional

1. In a large bowl of an electric mixer, beat butter and Biscoff spread on high.
2. Gradually add icing sugar, when thickened add milk & vanilla.
3. Continue to beat on high for about 3-5 minutes.
4. Stir in crushed Biscoff cookies.

Icecream used: Häagen-Dazs Spiced Caramel Biscuit Ice Cream

How to assemble:

1. For each cupcake, slice horizontally so you have a half & a bottom.
2. With mini ice cream scoop or spoon, scoop the frozen ice cream so you create a sandwich cupcake!
3. With a large pastry bag, fill with frosting and pipe onto the top of the 'sandwich'.
4. Decorate with extra Biscoff!
5. Bon Appétit!

I was absolutely thrilled on the outcome! 

What kind of ice cream cupcakes would satisfy you best?

Mediterranean Stuffed Loin of Pork

In honor of Mother's Day, I wanted to create my mom a special dinner she could never forget.

What about a stuffed loin of pork with sun-dried tomatoes, spinach, onions, and garlic? You know what pairs well with a pork loin? Risotto! 

Whether your impressing mom or even guests, it sure is a simply divine meal! It does take some patience, but remember, cooking is supposed to be fun,.....well it is for me! I encourage you to grab your pork loin, garlic, spinach, and sun-dried tomatoes, and get cookin'! Bon appétit!

This has to be one of my most divine recipes I've ever created. With the addition to the pork, I've created a simple  cheese and spring pea risotto.

 Brianna's Gourmet Stuffed Loin of Pork

• Pork tenderloin 
• 3-4 c spinach
• 6-10 sun-dried tomatoes, with or without oil, your choice, roughly chopped
• 5 button mushrooms, chopped (or mushroom of choice)
• 3 cloves of garlic, minced
• 1 c chicken broth
• 1 c red wine
• Onion, chopped 
• Garganzola Cheese
• 3 Tbsp butter
• Olive Oil
• Salt & pepper
• Italian herbs
• Butcher twine

1. Preheat oven to 400. Prepare a roasting pan with either cooking spray or olive oil
2. In a medium sized skillet, add a couple teaspoons of olive oil and allow to heat up. Add garlic , spinach, onions, salt ,and pepper.. Saute spinach until wilted, set aside.
3. Carefully butterfly cut or roll-cut your pork loin. Be sure not to cut through the pork! Keep in mind that this might take some practice! Season with herbs, oil, and salt and pepper. Add spinach, sun-dried tomatoes, and onions and assemble in the middle of the pork loin.
4. Carefully fold over the flap of meat and tie with about 2 ft of butchers twine.
5. Place loin in pan and roast for about 35 minutes.
6. Once finished cooking, tent and allow to rest for about a half and hour.
7. Meanwhile, prepare your sauce.
8. In a saucepan, add chicken stock (or beef), wine, and butter and cook until it comes to a boil. Add sauteéd mushrooms and continue cooking until sauce has reduced by half. Gradually add cornstarch/ flour until thickened.
9. Untie and slice your beautiful and divine stuffed loin of pork and ladle on the fabulous sauce!