it seems that the whirlwind of work, family, feasting, and the holiday excitement has finally passed. i can tell because i’m actually sitting at my computer and typing on the keyboard getting ready to post a recipe and photos! not just quickly checking my email and running out the door.
can i tell you something? this, right now…feels amazing. it’s been like a month since i last posted and at first i felt guilty not blogging…but then i realized that was silly, who cares if i blog or not?
what i really felt was sad. sad because i like to bake and blog and take pictures. i like to browse all the other lovely blogs out there, being in awe of all the great talent and snatching up inspiration at every click. it’s fun, i like it, and it makes me happy.
so, this year, my resolution is to perfect my at home time management. usually, i have no problem managing my time. at work, for example, i get stuff done. i’m not one to be idle and chat away the day when i’m at work, i think this is due to my tendency to be extremely awkward in all social scenarios…and if i’m idle at work, i’m anxious. that’s just the way it goes. at home, it’s a much different story. i’m only accountable to myself, so if i get sucked into watching 3 hours of whatever series i’m currently obsessed with…oh well. i’ll get to my tasks later. at work, heck no, i’m getting to my tasks now and i’m doing it as well and efficiently as i can…then i’m going home.
see the problem here? i don’t want to do my best work only at work…i want to my best work on my time.
so, here’s to a new year and a new, more productive me. let’s celebrate! i brought profiteroles and hot fudge sauce!
hot fudge sauce
adapted from epicurious.
i made this sauce with bittersweet chocolate, it’s amazing if you like your chocolate to be serious. i just spied this on joy the baker today…next time i’m adding coffee. she says all there is to say about hot fudge sauce…so check it out.
2/3 cup heavy cream
1/2 cup corn syrup
1/3 cup brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 oz. finely chopped chocolate (i used 70%)
2 tablespoons unsalted butter
1 teaspoon vanilla
place cream, corn syrup, sugar, cocoa, salt and half of the chocolate in a medium saucepan. melt chocolate, bring to a low boil and cook, stirring occasionally, for about 5 minutes. remove from heat and stir in remaining chocolate, butter and vanilla. pour onto whatever and enjoy!
coffee ice cream
adapted from the perfect scoop.
the original recipe calls for whole milk and cup and a half of beans…i just used what i had with wonderful results.
1 1/2 cups whole milk (all i had was 2%, it worked nicely)
3/4 cup sugar
1 cup whole coffee beans
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1 teaspoon vanilla
1/4 teaspoon finely ground coffee
warm milk, sugar, whole beans, salt and a 1/2 cup of cream in a medium saucepan. once warm, cover and allow to steep for hour.
rewarm mixture. pour remaining cream into a large bowl and set a mesh strainer on top. in a sperate medium bowl, whisk egg yolks. slowly pour temper warm coffee mixture into egg yolks. pour back into the saucepan and stir constantly over medium heat until custard thickends and coats the spoon. Pour custard through the strainer and mix with cream. press the beans so as to extract all of the coffee goodness. mix in vanilla and stir until cool over an ice bath. chill completely before freezing in ice cream machine.
profiteroles
from the perfect scoop.
1 cup water
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small chunks
c1 up flour
4 large, room temperature eggs
1 egg yolk
1 teaspoon milk
preheat oven to 425 and line baking sheet with parchment or silicone baking mat.
heat sugar, water, salt and butter in a small saucepan, stirring until butter melts. remove from heat and pour all flour into pan at once and stir vigorously until the dough pulls away from the pan and is smooth.
allow dough to cool for about 2 minutes before briskly beating in eggs, one at a time, until smooth and shiny.
either pipe or drop small (walnut) sized rounds onto baking sheet, spacing evenly (about 1 inch apart). mix remaining yolk with milk and brush tops of profiteroles. bake for 30 minutes or until puffed and browned. turn off oven and leave for 5 minutes.
either tear or cut profiteroles in half, top with ice cream and hot fudge.
