How to visit a French Bakery

How to Visit a French Bakery from Olive Us on Vimeo.

Quel cuteness! The Blair family shares tips on how to buy the good stuff in France. Hungry already.


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Oreo love + recipes

Oh my love for Oreos! This deserves a place on my 'to try'-list.

Oreo Cheesecake Cupcake

Ingredients
22 Oreos: 16 left whole, and 6 coarsely chopped

2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Instructions
1.Preheat oven to 135 °C or 275 F.
2.Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
3.Place 1 whole Oreo in the bottom of each lined cup.
4.Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
5.Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6.Beat in the sour cream and salt.
7.Stir in chopped cookies by hand.
8.Pour the batter into the prepared tins, filling each almost to the top.
9.Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10.Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Oreo Cupcakes

Ingredients

Cupcakes

1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 tbsp
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 package Oreo Cookies (about 45 cookies)

Frosting
6 tbsp softened butter
3 cups powedered sugar
1 tsp vanilla
Oreo crumbs
2-4 tbsp milk

Instructions
Preheat over to 180 °C or 350F. Line 24 cupcake tins with paper liners.

Twist apart 24 Oreos. Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan. Cut 12 of the filling-less cookies in half for garnish, and crush the others in a plastic bag with a rolling pin to make fine crumbs. Reserve these crumbs to mix into the frosting.

Roughly chop the remaining Oreos and toss with 2 tbsp flour.

Cream the butter in the bowl of a stand mixer until light and fluffy. Beat in the milk and vanilla.

Sift the flour, baking powder, and salt together into the butter mixture. Stir a few times, then mix in the sugar and beat with the mixer on low for about 30 seconds. Add the egg whites. Turn the speed up to medium and beat for two minutes. Fold in the roughly chopped cookies

Divide the batter evenly among the prepared pans and bake for about 18 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.

To make the frosting, beat the butter, powdered sugar, and vanilla in the bowl of a stand mixer and add milk 1/2 tsp at a time until it has a smooth, spreadable consistency. Add the Oreo crumbs and mix well. Put in a piping bag and pipe onto the cooled cupcakes, then top with half a filling-less cookie.


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On my 'to try'-list

I saw this recipe this week and it looked so easy and yummie that I decided: I'm going to make a cake! And no that not a common thought in my head because I started hating kitchens ever since I'm a total disaster when I'm cooking. But every onces in a while things work out and I hope that they will when I make this.

Cheescake with clementines and 'speculaas'

The ingredients in this recipe are for 4 people.

Ingredients

For the crust:
• 200 g 'speculaas'
• 50 g butter (min)For the mousse:
• 500 g of cottage cheese
• 4 gelatine leaves
• 2 clementines (for juice)
• 3 dl cream
• 50 g of powdered sugarFor the finish:
• 6 clementines (seeded)
• 3 large tablespoons of apricot jam

Preparation
For the crust:
• Melt the butter in a saucepan over low heat. Do not let it sparkle and color.
• Break the biscuits into pieces and put them in a blender. Grind the pieces into fine crumbs.
• Pour the melted butter and mix.
• Take the pie tin and cover the bottom with a round of baking paper. Cut it so it fits.
• Spoon the mixture into the tin. Flatten into a smooth bottom.
• Place the tin in the refrigerator so that the bottom can cool for fifteen minutes.

For the mousse:
• Fill a bowl with cold water and put the gelatine sheets to soak. (Use gelatin sheets that weigh approximately 3.5 g each.)
• Take a large mixing bowl and add the cheese.
• Press the juice from the clementines and add it to the cheese. Add the powdered sugar and mix with a whisk. Taste and add sugar to personal taste.
• Heat a small amount of cream in a saucepan. (Count about 1/6 of the cream) You can then solve the gelatine into the cream. Remove pan from heat immediately. Do not allow the cream to boil.
• Take a second mixing bowl and whisk the remaining cream with a large whisk half-stiff. (Similar to the thickness of yogurt.)
• Pour the cream and gelatin with the whipped cream, add the mixture of cottage cheese and clementinesap. Mix everything carefully to a smooth mixture.
• Take the tin out of the refrigerator. Pour the cheese mixture into the tin.
• Cover the dish with a sheet of plastic wrap and put them in the refrigerator. Let the cake cool patiently. (Allow 1 to 2 hours)

To finish:
• Melt the apricot jam into a running fruit sauce.
• Peel the clementines.
• Take the cheesecake out of the refrigerator.
• Arrange the slices on top of the cake. Work in circles towards the center.
• Use a kitchen brush to glace the top layer segments with melted jam. This gives the cake a nice shine.
• Place the cake in the fridge.

And ready to serve!
Hope you enjoy and let me know how it turned out when you try it...

Source photo: click on photo


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