Day: April 20, 2022

Carrot Cake Irish Oatmeal

Carrot Cake Irish Oatmeal
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Carrot Cake Irish Oatmeal

Recipe by La Bellitude
Servings

4

servings

A warming and tasty breakfast on a chilly morning. Or any other time you are hungry for the carrot cake spices.

Ingredients

  • 3 1/2 cups water

  • 1 cup steel-cut oats

  • ½ cup shredded apple

  • 1 cup shredded carrots

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp allspice

  • 3 tbsp maple syrup

  • 1 tbsp lemon juice

Directions

  • Mix water and oats in heavy-bottomed pot and stir well. Turn heat to medium high and bring to boil, stirring frequently. Add apple and carrots, stir well, and lower heat to lowest setting. Cook slowly for 20-30 minutes or until oats are just tender. Stir occasionally to avoid sticking to the pan bottom.
  • Mix salt and spices and sift into the oatmeal. Add maple syrup and lemon juice and cook for another 5 minutes.
  • Sprinkle with maple flakes or brown sugar before serving.

Bouchons – The French Chocolate “Thimble”

Bouchons - The French Chocolate "Thimble"
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Bouchons – The French Chocolate “Thimble”

Recipe by La Bellitude from Thomas Keller
Servings

24

servings

This recipe from genius chef Thomas Keller is simple to make but difficult to describe. The perfect bite of chocolate. Brownie-esque but lighter. The density of a flourless cake but firmer. Impossibly rich with the exact right amount of sweetness. Just make it yourself and find out.

The very best way is to buy the flexible bouchon molds which require no preparation. Next best would be a small popover or timbale pan.

Ingredients

  • 3/4 cup flour

  • 1 cup dark cocoa

  • 1 tsp kosher salt

  • 3 large eggs

  • 1½ cup plus 3 tbsp granulated sugar

  • ½ tsp pure vanilla extract (or paste)

  • 24 tbsp unsalted butter, melted and just slightly warm

  • 6 oz semisweet chocolate mini chips

  • confectioners’ suga

Directions

  • Preheat the oven to 350°.
  • Sift the flour, cocoa powder, and salt into a bowl; set aside.
  • Mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)
  • Put the molds on a baking sheet and fill each about ⅔ full. Bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test. Pick should come out clean but not dry. Transfer to a cooling rack. After a couple of minutes, invert the molds and let the bouchons cool upside down. Lift off the molds.
  • To serve, dust them with confectioners’ sugar. The bouchons are best eaten the day they are baked.