About Me
- Zakia / Avenue Z Desserts
- NYC, New York, United States
- Owner and Head Cake Designer of Avenue Z Desserts, a custom cake and confections boutique in NYC.
Blog Design By
Wednesday, May 21, 2008
Traditional Madeleines
Posted by
Zakia / Avenue Z Desserts |
This week's recipe is Traditional Madeleine's, and was chosen by Tara of Smells Like Home.
I have always wanted to try Madeleine's, i see them all the time in Starbucks (3/$1.95) but i just cant do it. I tried to make Rosebud Madeleine's but they didn't turn out too good.
When i saw this recipe i knew it was a chance for me to redeem myself from the rosebud Madeleine's.
I made my batter and chilled it for 3 hours. I used a mini ice cream scoop to scoop even amounts of batter into each cavity, Baked for 11 minutes and voila.
I had no problem with the bump but i do think that there could have been more definition with the shell imprint.
These cookies? are so tasty and so simple to make that i can definitely see myself making them on a regular basis.
Click here to check out other Tuesdays with Dorie bakers.
Last week: Pecan Honey Sticky Buns
Next week: Florida Pie
Tuesday, May 6, 2008
Peanut Butter Torte
This weeks Tuesday With Dorie recipe is a Peanut Butter Torte chosen by Elizabeth of Ugg Smell Food.
Peanut Butter and Chocolate are one of my favorite combinations (i love reese's peices). This recipe was simple to make and came together really easy. My biggest issue was the wait time for the peanut butter mousse to set up. My crust didnt come up high enough on the sides, so if i make this again maybe i will use more cookies.
It tasted much different than I imaginged (not like a reese's) but it was still good.
Last Week: Fluted Polenta Ricotta Cake
Next Week: Florida Pie
Monday, April 28, 2008
Blackberry Roulade
This is my second entry for Martha Mondays.
This time we had a choice to make either a mocha roulade or a blackberry roulade. I chose the Blackberry. I have never made a roulade or used Blackberries before.
The cake was actually pretty easy to make, even though mine cracked. I think it was due to me rushing and not letting it cool enough. The blackberry filling was actually quite good.
I would make this type of cake again, and i will definitely be trying more recipes with blackberry.
Check out Mimi On The Move to see the other roulades!
Sunday, April 27, 2008
Cheesecake Pops
This months Daring Baker challenge was Cheesecake Pops chosen by Elle of Feeding My Enthusiasms and Deborah of Taste and Tell.
I have to admit that when I first found out this months challenge, I was intrigued. Then i saw the pictures and i was super excited. Immediately i started thinking of all the decorating possibilities, which seemed to be endless. Plus i love cheesecake! I couldn't wait!
I halved the recipe, I felt that this was very necessary since i live alone, am trying to start a diet and love cheesecake :). I baked my cheesecake an 8x3 cakepan for about 50 minutes and had no problems with it setting up. I formed the ball the next day, inserted the sticks and put the tray in the freezer. I just have to say that 2oz seemed like alot. The pops seemed quite huge compared to the sticks. I had a few spoonfuls of cheesecake left over so i had to eat. Wow, this is one of the richest, creamiest cheesecakes i have ever eaten.
The next day i started dipping. I used colored candy melts along with regular chocolate to coat the pops. Then i dipped them. The pic you see show the following
- coconut
- graham cracker
- yellow sprinkles
- halloween sprinkles
- valentine sprinkles
- green sanding sugar
- cinnamon
- crushed peppermint
- candied ginger
I had some problems with the sticks coming loose but it mostly went ok. Since the cheesecake was coming straight from the freezer, when i used the candy melts they would become solid before i could finish dipping them, so i had to work really quick with those. I wish i could have gotten them more round/smoother but I still think they look great.
My only regret is that I wish i would have made the entire recipe, this way i could have tried more flavor and decoration combinations.
Tuesday, April 22, 2008
Bill's Big Carrot Cake
Had some technical difficulties posting this week, hence there are not pictures or html links :(
This weeks Tuesdays With Dorie recipe is Bill’s Big Carrot Cake chosen by Amanda of Slow Like Honey.
Initially I was going to skip the week’s entry. I already have a tried & true carrot cake recipe, which I don’t think I will ever change. It’s actually the first flavor I consistently received orders for, so I was skeptical to try another recipe.
But then I thought about when I joined TWD, my mission was to complete every challenge, every week – so I decided to participate.
To me the recipe is a very basic carrot cake recipe – so I had no problems putting it together. I decided to halve the recipe since I have a few other blogging events which I have to prep for this week. I also decided to make cupcakes i/o a cake.
The batter made 3 cups which would usually yield me 12 cupcakes using my ice cream scoop – but I only got 11? Mine didn’t sink as others did but the batter rose so much that they overflowed and made a chain link of muffin tops!
Other than that the cake was tasty, but a little fragile. I think I will stick with my current recipe.
For a printable version of the recipe click here.
Click here to check out the other Tuesdays with Dorie bakers.
Last Week: Marshmallows
Next Week: Fluted Polenta and Ricotta Cake
Subscribe to:
Posts (Atom)
Subscribe To Avenue Z
Posts
All Comments