Blackberry Vanilla Bean Financier

Mini Almond Cake

I heart the flavor of almond! Here, I've created an almond cake filled with creme chantilly in the center and topped with a toasted almond. Sounds yummy doesn't it? It is indeed scrumptious and of course, you can always fill the center with another filling. Lemon custard would be a nice filling to try one day since lemons are in season. Enjoy! (Portion control :P)

Mini Almond Cake
Serving:  7-8 pieces

Ingredients 
1 large - Egg, at room temperature (makes cake fluffy, maximum volume, and soft)
1/3 Cup - Sour Cream, split in 1/2
1/4 tsp - Almond Extract
1/8 tsp - Vanilla Extract

2.75 oz - Cake Flour
0.75 oz - Almond Meal
3.25 oz - Granulated Sugar
1/4 tsp - Salt
1/4 tsp - Baking Powder
1/4 tsp - Baking Soda

3.00 oz - Butter, soften

Procedure
1.  Mix egg, 1/2 sour cream, almond extract, and vanilla extract altogether and set aside.

2.  Mix all the dry ingredients together until combined, whisk in butter and remaining sour cream and beat until light and fluffy (approx. 1 1/2 minutes).

3.  Add the Egg mixture into the flour mix and combine until incorporated.  Place mix into a piping bag and pipe into silicone mold or cupcake pan of your desire.

 4.  Bake at 400F for 15-20 minutes, depending on the type of mold use.

Mac & Cheese w/ Broccolini

Another day of my pasta adventure.  The last time I made Mac & Cheese with skim milk and soy cheese, the flavor and texture wasn't there.  Hopefully this will turn out better.  Sounds like a lot of carbohydrates for the week already, but everything is good in moderation.  Let's hope this turns out yummy!!!! 

Mac & Cheese w/ Broccolini
Serving:  Approx. 8

Ingredients

12 oz - Whole Wheat Elbow Pasta, follow package instruction and reduce 2-3 minute cooking time
1 bundle (5 oz) - broccolini, chopped and blanched in hot water for 45 -60 sec

Cheese Sauce
1 3/4 Cup - Milk, can use non-fat but will have a lighter taste (I used skim milk)
3/4 Cup - Heavy Cream, can use half & half as substitution
1/4 Cup - Flour
2 tsp - Dijon Mustard
3/4 tsp - salt
1/4 tsp - white pepper, because of color and bolder flavor
2 1/4 Cup - 3 Cheese, light
1/4 Cup -Parmigiano Reggiano

Crumb Topping
4 Tbsp - Panko breadcrumb
3/4 tsp - Paprika
1/4 tsp - Salt
2-3 tsp - Olive Oil, drizzle on top

Procedure
1.  Pre-heat oven to 400F, coat the baking dish with butter.  Prepare elbow pasta as instructed by package but reduce 2-3 minutes of cooking time because we will baking it later and  cooking the pasta through will make the pasta too soft.

2.  Blanch the broccolini with the same pasta water used with the remaining 1 minute.  Broccolini should be crisp and tendor.  Drain pasta and broccolini and return to pot.

3.   Prepare cheese sauce:  Heat milk in a medium saucepan over medium heat, stirring often until hot, set aside.

4.  Whisk together the heavy cream, flour mustard, salt, and white pepper in a medium bowl until completely smooth.  Whisk this mixture into the steaming milk and bring to a simmer whisking until smooth and thickened.  Remove from the heat and stir in the cheese.

5.  Stir in the cheese sauce into the pasta and transfer to the prepared baking dish.

6.  Stir together the breadcrumb, paprika, salt, garlic powder and sprinkle the crumbs over the pasta.  Drizzle the olive oil above crumb topping and bake until the pasta is bubbling and the topping is golden 15 - 20 minutes.


OMG, DELICIOUS!!! 

Cilantro Pesto Pasta w/ Parmigiano-Reggiano

Mmm...I've been craving for pesto pasta and since cilantro is what I have in the fridge, I'm having pasta with Cilantro Pesto rather than our typical Pesto made with basil.  Hope you'll enjoy this!

Ingredients
3/4 Package - Whole Wheat Pasta (follow package instruction)

Cilantro Pesto
1 Bundle - Cilantro, washed
6 Cloves - Garlic
1/2 - 1 tsp - Salt
1/2 tsp - Black Pepper
1/4 Cup - Olive Oil

Minature Pavlova

Minature Pavlova

Ingredients
4 Large - Egg Whites, @ room temperature
1/4 Cup - Sugar
1/4 Cup - Sugar
1 1/2 tsp - Cornstarch
1 oz. Pistachio Nut, ground
1 oz. Pistachio Nut, chopped for garnish
Assorted fresh fruits for topping


Procedure
1.  Beat egg whites until soft peak forms.  Add the first 1/4 sugar and mix until medium peaks form.
2.  Combine the 1/4 sugar with cornstarch and sift into egg white mixture and beat until stiff peaks form.  It should look shiny.
3.  Fold in 1 oz. ground pistachio nut.
4.  Pipe 2" diameter circles and baked at 300F for 10 minutes, reduce heat to 275F and continue to bake additional 30 minutes, let pavlova stay in the oven for additional 30 minutes inside.  Then open oven door and allow pavlova to air dry for another 30 minutes.
5.  Top miniature pavlova with desired fruits and whipping cream(optional) and garnish with chopped pistachio nuts.