Thursday, November 25, 2010
Wednesday, November 24, 2010
Tuesday, November 23, 2010
Felipe Hess & Renata Pedrosa
I really love the folding metal doors that separate the bedroom from the
rest of the loft.
Coffee Pecan Torte
Coffee Pecan Torte Base Ingredients:
3 egg whites
1 cup of superfine (not granulated) sugar
1 teaspoon of baking powder
1 cup of finely chopped pecans
3 teaspoons of coffee grounds, pulverized
14 cream crackers, finely crushed
Topping And Filling Ingredients:
1 ½ cups of thick (double) cream
1 teaspoons of superfine (not granulated) sugar to taste
2 tablespoons pure A or AA maple syrup to taste
1 ounce of dark chocolate, about 1 teaspoon grated
Directions:
Grease an 8” square or round cake pan.
Preheat the oven to 375°F. In a clean copper or glass bowl, beat the egg whites until stiff.
Slowly add the sugar, baking powder, pecans, coffee grounds and crushed cookies.
Spoon the mixture evenly into the cake pan and bake for approximately 40 minutes.
Remove and allow to cool thoroughly.
While the cake crust is baking, make the filling.
In a large bowl, beat the cream until stiff, adding the sugar gradually, about a few tablespoons at a time.
Add the maple syrup.
Taste and add more sugar or maple syrup, to your taste.
Place the cooled torte base on a serving plate and cover the base with the cream mixture.
Grate dark chocolate generously over the cream and chill for 2 hours before serving.
Cut into wedges and serve along with your favorite piping hot, freshly brewed coffee.
Monday, November 22, 2010
Sunday, November 21, 2010
Saturday, November 20, 2010
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