August 21, 2015

Ready, Set Weekend with Simply Beautiful Eating

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First of all. I don’t speak French although I do live in Canada and I studied the language all through grade school. I just felt that trying to find Pitou was exhausting so I stared out the window and ultimately got into trouble for not listening in class. (this hasn’t changed by the way….I still don’t pay attention)

Secondly, I’m not a pastry chef so what do I know about croissants and puff pastry? Nothing. With the exception that I like when someone else makes the dough and bakes something nice for me. Don’t get confused by the name of this french pastry. It may say PAIN (which is bread) – but it is pronounced Pa_n with the N being nasal and sort of silent. Oh here …..listen for yourself → “how to pronounce Pain in French”

Lastly, I’m not gonna lie but I really was stumped for something to make today. I did kinda know that I had some ingredients in the house to use up but honestly I was lost.

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In comes Sweet Paul’s to the rescue. I saw these cute little Pain Au Chocolat pinwheels on there and they looked both cute and delish. AND GUESS WHAT? I had all the ingredients to make them!

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Mind you, there are technically only three. I added some extra’s just to spruce them up a bit.

Puff Pastry Dough

Chocolate

AND

an egg.

Really? Yes, really.

How’s that for easy? My kind of recipe. ONE, TWO,THREE – BAKE IT and HAVE IT ALL FOR ME.

Pain Au Chocolat – Inspired by Sweet Paul’s Magazine

1 roll ready-made puff pastry dough
4 pieces dark chocolate or 4 heaping tsps of mini chocolate chips
1 egg (for eggwash)
golden sugar, optional
icing sugar, optional
additional chocolate for drizzling, optional but totally necessary

Heat the oven to 400°F
Cut the pastry into around 4″ squares – I simply cut each square of puff pastry into 4.
Use a knife to make around a 1″ incision from each corner towards the centre. Each corner is now made up of 2 points.
Brush the eggwash over the edges.
Put 1 piece of chocolate or 1 heaping teaspoon of the chocolate chips in the middle of each pastry.Photo 2015-08-12, 12 46 00 PM
Fold every other “point” into the centre and press them together over the chocolate to form a pinwheel shape.Photo 2015-08-12, 12 46 46 PM
Brush more eggwash over each pastry.Photo 2015-08-12, 12 53 45 PM
Sprinkle with golden sugar for a nice crunch.
Bake in the oven for 10–15 minutes.
While still warm, drizzle with melted chocolate and dust with icing sugar if desired.

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See ya next week!
xo,
debi @simplybeautifuleating
simplybeautifuleating.com

xx, Debi
Party conversation
  1. Jordan

    These look delicious and beautiful! I’m a huge fan of puff pastries. Will definitely have to give this recipe a shot!

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August 20, 2015

Blueberry-Pecan Galette with Abby’s Mom

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You know what one of my favorite things about summer is? Fresh picked blueberries.  YUM.  I love them in everything – lemonade, muffins, pies.. you name it!

When I went to my parents house a few weeks ago for a family BBQ, my Mom had made a Blueberry-Pecan Galette that she found in Bon Appetite Magazine.  My eyes popped when I saw this thing.  Not only was it delicious, it was GORGEOUS.  Those lovely summer blueberries all baked and juicy… SO perfect.

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Seri was kind enough to invite my Mom to come and stay with us at the house out East for a few days, so as soon as she made the arrangements to come, I asked my Mom to duplicate the Galette.  Thankfully, she was totally down, and she treated us to this delicious sweet.

Is your mouth watering yet? Good! Here is how you can make your own Blueberry-Pecan Galette.

What you will need for the dough:
– ½ cup pecans
– 1 cup plus 2 tablespoons all-purpose flour
– 2 teaspoons sugar
– ½ teaspoon kosher salt
– ¼ teaspoon ground cinnamon
– ½ cup (1 stick) chilled unsalted butter, cut into pieces

What you will need for the filling:
– 12 ounces blueberries (about 2 cups)
– 1 tablespoon cornstarch
– 1½ teaspoons fresh lemon juice
– ¼ cup sugar, plus more for sprinkling
– All-purpose flour (for surface)
– 2 tablespoons milk, half-and-half, or heavy cream

What to do for the dough:
-Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
-Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.

What to do for the Filling And Assembly:
-Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
-Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2″ border. -Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
-Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

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Serves 10.  For a little extra somethin’, you can top the galette with powdered sugar or whipped cream, or both!

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Eat up and enjoy!

xx, Abby
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August 12, 2015

You scream, We scream, we all scream for ice cream!

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During the summertime we have guests visiting almost every weekend. Friends, family…the people we love and don’t get to see a lot during the year.
Last weekend our friends from Boston were visiting and they brought us an ice cream maker as a gift. WHAT A GIFT!  ICE CREAM?? As I’m sure you can imagine…we’ve been going a bit nuts with homemade ice cream around here!
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Our very first ice cream as photographed here…was Vanilla. We had to keep it simple for starters to make sure we could figure this bad boy of an appliance out!
Here’s how we made it:
Simple Vanilla Ice Cream – by Cuisanart and with their ice cream maker:
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
1 tablespoon pure vanilla extract
Directions:
1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1-2 hours or overnight.
2. Turn on the Cuisanart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes.
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Not kidding…it was THAT easy!  And it was better then they sell in the stores….OH MY!
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Of course the real fun part came when we broke out the ice cream waffle cone bowls and the fun toppings that we found in our cupboard….
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The kids weren’t really sure where to begin….
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Sprinkles, Smarties, Fresh fruit and a slated caramel to drizzle…
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They didn’t leave anything out!
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I like to keep my ice cream simple….a chocolate square or some crushed nuts….that will do it for me!
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Next up…strawberry ice cream!  Can’t wait to try.

xx, Seri
1 comments
Party conversation
  1. Rachel

    I find that big kids like myself love ice cream parties and putting on their own toppings. How fun! I tried this at my last work retreat and it was perfect.

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August 7, 2015

Ready, Set, Weekend with Simply Beautiful Eating

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I love you @marthastewart. It’s plain and simple as to why. I found this amazing recipe for no churn ice cream on her site last year. One of the main reasons I thought it was great was because it didn’t require an ice cream maker. If I can’t borrow it, I don’t want it taking up space on my very limited countertop. Even though I’m in Bed, Bath & Beyond almost on a weekly basis, I try to restrain myself from buying things I don’t need. Cough, cough….okay so maybe I have a few things that I don’t need but HAVE TO BUY.

To be honest, I actually enjoy going OUT for my ice cream treat….no muss no fuss. Whether it’s to 33 flavors or the local froyo shop, to me it’s all about the excursion and the end deal. Quick fact: I can eat ice cream everyday with no regrets (except for maybe an expanding tush).

This year, I decided to add in some fruit to this recipe. There were berries lurking around in the fridge and they had still not grown FUR on them, which was a bonus. I had a full container of blackberries, a half container of blueberries and about 8 raspberries that were still decent looking.

For this shoot, I also wanted to use some blackberries with a frosted look on them. I’m going to let you in on a secret. I actually googled how to get your blackberries to look like the photo below. See how they are all grey and frosty looking like something out of a Tim Burton movie? Well….

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I Googled myself blue and believe it or not I came up with NOTHING. So I tried a very sophisticated experiment and I’m going to give you the step by step process, I think you may just be thankful and amazed that you will now know how to do this.
Step 1 – wash your berries
Step 2- place them in bowl and freeze them
uh……that’s it.

Glad I could share this with you. The moral of that story is…..not everything that looks difficult to do is difficult to do…..or this was just a case of dumb luck. I was both lucky and dumb for thinking that there was some sort of a “magical” process here.IC10
and yes….I stole these flowers from the park. Stunning…right?

Triple Berry No Churn Ice Cream

1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 cups cold heavy cream
2 cups mixed berries, pureed and strained well through a sieve (you can also use frozen berries if you are in a pinch)IC1IC3
How to:
In a medium bowl, stir together condensed milk and vanilla.
In a large bowl, using an electric mixer (or stand mixer or food processor), beat cream on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold whipped cream and berries into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours
note: there is another way of adding in the berries if you’re in a rush. Partially thaw any flavour ice cream (10 -15 minutes on the counter) and place into food processor, add in fresh or frozen berries and blend until smooth.
Refreeze and serve when firm – about 2 hours.IC2IC4IC5IC8IC14
See ya next week!
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xo
debi @simplybeautifuleating
simplybeautifuleating.com

xx, Seri
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July 31, 2015

Ready, Set, Weekend with Simply Beautiful Eating

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Spent the weekend trying to stay cool here in the T. Dot. I’m getting a bit crazy with this no churn ice cream thing but it’s so good and so easy I had to make it again. Baked up some of my favorite oatmeal cookies and slapped this mix of white chocolate and raspberry ice cream in between. It was truly heaven in an ice cream sammie form.

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Our garden is full of raspberries this year so naturally I needed to pick em’ and mix them into this ice cream. They take me back to my childhood memories. I used to sit myself down in our backyard and pick the raspberries off the bushes, pop them in my mouth one by one and just SIGH. I have the same reaction now when I taste them. They really are one of my favorite berries and so beautiful to boot.

Now take a look at this…….can you imagine?

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mmmmmmmmm………..creamy dreamy OH MY GOODNESS!

AND it didn’t topple over when I stacked them high to the sky.

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Thanks to @allthatglitters.partyshoppe for her help in making this treat and shoot a success. It’s always so much better to have a helping hand AND someone to share sweet treats with.

No Churn White Chocolate Raspberry Ice Cream

2 cups of heavy whipping cream
14 oz can of sweetened condensed milk
2 teaspoons of good quality vanilla extract
1/2 cup shaved white chocolate
1 cup raspberries, washed and dried

Line an 8 x 4 inch loaf pan with wax paper.
Make sure the whipping cream is really cold before you start.
I would suggest you put the bowl from your stand mixer in the fridge before starting
Use a stand or hand mixer to whip the heavy cream just until you get stiff peaks.
Test by pulling the beaters out and the cream stands up. Don’t over mix or the cream will separate.
Mix condensed milk with vanilla just until combined.
Slowly add the vanilla mixture to the heavy cream.
Once combined, pour into a freezer-safe container and freeze at least 6 hours to overnight.

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Oatmeal Raisin or Craisin Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup of raisins or cranberries
2/3 cup white or semi-sweet chocolate chunks or chips – optional

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.
Add eggs, mixing well.
Combine oats, flour, baking soda and salt in a separate mixing bowl.
Add to butter mixture in several additions, mixing well after each addition.
Stir in dried cranberries and chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets (I use silicone baking mats).
Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies

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See ya next week!
xo
debi @simplybeautifuleating
simplybeautifuleating.com

xx, Abby
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