Holiday Mode

Although I wanted to make a last post on something I baked this year, it didn't materialize since I was swamped with a lot of things to do. My family will be spending our holiday season in the Philippines as such I will be away from my blog for a month.

I would like to greet everyone an advance Merry Christmas!

I Heart Buckwheat

I have come to know about this flour from Alice Medrich book Pure Dessert. I was intrigue with the flours appearance and I have read that this flour has high nutritional value.I was just too happy to try Alice Medrich's recipes. Actually buckwheat flour is easier to find and price wise a bit cheaper than Kamut flour.





Despite it's name, buckwheat is not wheat at all. In fact buckwheat is not even a cereal grain. However, buckwheat kernels have many similarities to cereal grain kernels. Because of it's strong, distinct flavour, dark colour and lack of gluten, buckwheat flour is typically used in combination with wheat flour. You can read more about this flour here.




Reading about this cookies here and here prompted me to try it.
It was a good decision because I LOVE how the cookies turned out. It was crunchy, buttery and very flavourful. Would definitely be making more of this in the future.




Eversince I tried this recipe I was hooked. In fact I use to make this almost every week. That's how much I love this scone recipe. I usually have this for breakfast or as an afternoon snack. I am not fond of walnuts so I used sunflower seeds. I love the added crunch.



Cornmeal-Buckwheat Scones
recipe adapted from Pure Dessert

1 large egg
1/4 cup whole milk
1/4 cup heavy cream
6 ounces all-purpose flour
1.5 ounces buckwheat flour
1.5 ounces cornmeal
1/2 cup muscovado sugar
2 and 1/2 tsps baking powder
1/4 tsp salt
150 grams cold unsalted butter
3 ounces coarsely chopped walnut (I substituted with 1/4 cup sunflower seeds)
demerara sugar for sprinkling
extra milk or cream for brushing the tops

In a small bowl, whisk the egg with the milk and cream. Set aside.

In a large bowl, thoroughly whisk together the flours, cornmeal, sugar, baking powder and salt.

Cut butter into several pieces and add it to the flour. Cut the butter into the flour, tossing the pieces to coat them with flour as you work until it resemble bread crumbs. Stir in the walnuts.

Pour the egg mixture over the dry ingredients.Combine the ingredients together just until all the dry bits are moist and the dough looks shaggy.

Turn the dough out in a lightly floured surface. Shape into squares, rounds or wedges. Refrigerate for 30 minutes.

Brush the tops of the scone with milk or cream and sprinkle lightly with demerara sugar.

Bake in a preheated oven 200 C. Bake for 12-15 minutes.

Golden

It's my first time to use kamut flour and it took me quite a while to find it. Been searching for it in Cold Storage outlets only to find it in Carrefour. I love this flour. I never knew whole grains could be so flavourful.

I toasted this the following day and it tasted even better.





Kamut Pound Cake
recipe adapted from : Pure Dessert

3 large eggs, at room temperature
1 vanilla bean, scrape the seeds
3.5 ounces sifted(before measuring) cake flour
1.75 ounces whole grain kamut flour
1/2 cup caster sugar
1/3 cup condensed milk
1/8 tsp salt
200 grams unsalted butter, softened
kamut flakes for toppings

Position rack in the lower third of the oven and pre-heat the oven to 350 F. Line loaf pan (8x4 inch) with parchment paper.

Rub the vanilla seeds on the caster sugar.

Mix together and sift the flours, baking powder and salt into a bowl .

Cream the butter and sugar. Add eggs one at a time.

Mix in condensed milk. Add in flour mixture and beat just until the dry ingredients are moistened.

Scrape the batter into the pan and smooth the surface.Sprinkle kamut flakes on top.

Bake for 50-60 minutes. To prevent excessive browning, cover the loaf loosely with foil after 30 minutes.

Cool

Counting...

Purple yam chiffon cake filled with cream and macapuno. This is one cake we Filipinos are very fond of. I made this for my husband to bring along to their party.






Exactly 29 days from now, I will be going home to the Philippines to spend the Christmas holidays. I am very excited to be with my family and my friends. I can't wait...

Angel

This cake is for LJ's first bithday. I can totally agree with her mom for choosing this theme for her cake. LJ is so cute and adorable.





Initially I wasn't going to use flowers on the design but I got the idea from her birthday invitations. I'm satisfied with the over all outcome of the cake.