Lemon Cupcakes are just Beachy

Got a party in the works? How about serving up these adorable beach themed lemon cupcakes and cake! No special skills are required to prepare these sweets and your dessert just may steel the spotlight from the honored guest!

As you get older you realize that one of the most important things in life is being well surrounded by people you love. Or to keep certain people close enough to you that they are willing to plan a huge party for you. Just kidding! On May 31st 2015 the party organization team of Sue and Evelyne threw a big 50th Birthday bash for our dearest friend Michele. It was an absolute pleasure to plan Michele’s birthday as she is like family to me and I know it is a mutual feeling. So one more time: Happy 50th Birthday Michele!

Beach themed Lemon Cupcakes tier

Tasty reading ahead, KEEP GOING… →

Quebec Women and Food

There is a very interesting article in the May 2010 issue Coup de Poucewith statistics done by Coupe de Pouce on the relationship women in Quebec have with food. I thought I would share a few. This is but a hand full of them from the article so if you want the rest I suggest you get yourself an issue (French only).

Grocery shopping

  • 29% of women will not cut back on the food budget when in a financial crunch.
  • When in a financial crunch we prefer to cut back on alcohol and cheese before cutting back on meat.
  • 70% of women will by a product based on the ingredients list rather then on its price.

Restaurant meals

  • 50% of women will pick a new unknown dish on a menu. We are more adventurous!
  • 22% of women will pick a main meal according to its price.
  • Fast food: 39% avoid it, 33% have in when travelling, 14% have it with kids present, 10% have it regularly, and 4% only when at work.
  • You are given 200$ for a restaurant. What do you do with it? 53% will treat themselves to a gastronomic meal, 45% will get a family meal for 4, and 2% would get 10 fast food meals.

Do you recognize yourself in these statistics, where ever you are from?

Do you have other answers then the above?

Sweet Dec 24th Decadence: Dulche de Leche Mousse and Praline Hazelnut Verrine

Last week I shared with you the recipe I was asked to prepare for Christmas Eve at my parents. I mentioned the pics included on that post were only the planned results. Now I have the actual pictures of my completed recipes.

Dreaming of Zen Cocktail

Dreaming of Zen CocktailParis Brest

Paris Brest

Paris Brest Closeup

Dad licking whip cream for Paris Brest

Dulche de Leche Mousse and Praline Hazelnut Verrine with Bubbly for Midnight

Now since we neither had a partridge or a pear tree we substituted with a Inseparable and Christmas tree. My parents are baby sitting a tree and it flew into the Christmas tree ha ha.

And I did not have an online version of one of my recipes. I wrote it out for you here now. Recipe taken from the December 2009 Coup de Pouce magazine.

Dulche de Leche Mousse and Praline Hazelnut Verrine

Makes 10 to 12 portions.

  • 1 1/4 cup cold water
  • 1 gelatin envelope (15ml)
  • 3/4 cup maple syrup
  • 2 cups hazelnuts
  • 1/3 cup corn syrup
  • 1 cup 35% cream
  • 1 cup dulche de leche, homemade or store bought.

Deeee-vine Verrine

Preparation:

Jelly

  1. In a small cup add 1/4 cup of cold water and sprinkle gelatin on top. Let stand 5 min.
  2. In a pan bring to a boil the remaining water and the maple syrup. Remove from heat.
  3. Add softened gelatin to hot mixture and mix well until the gelatin in all dissolved.
  4. Pour mixture in  8x8in glass dish and refrigerate for 2 hours or until firm.

Praline Hazelnuts

  1. Meanwhile in a large bowl add the hazelnuts. Put  corn syrup in a microwaveable dish . Heat at max intensity for 40 to 45 seconds, until syrups starts to boil. Pour hot syrup over the hazelnuts and mix well.
  2. Spread evenly hazelnuts on a cookie sheet lined with parchment paper. Bake in an oven heated at 325F for 15 min.
  3. Remove from oven and let cool on a wire rack.
  4. Chop hazelnuts in chunks.

Dulche de Leche Mousse

  1. Beat cream with a mixer in a bowl until stiff peaks. In a larger bowl add the dulche de leche. With a spatula delicately fold in half the whipped cream. Do the same with the second half and fold gently until homogeneous.
  2. Keep in fridge until ready to use.

Assembly

  1. With a fork break up the jelly by racking it.
  2. Divide evenly the jelly at the bottom of 10 small glasses (3/4 cup capacity).
  3. Place on top of jelly about 2 tbsp of praline hazelnuts
  4. Cover with about 1/3 cup each glass with the mousse.
  5. Garnish before serving with a few hazelnuts on top.

Wanna make your own Dulche de Leche? Easy, just click here for the recipe.