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Louis Remolde: The Single Baker

Vegan-Chocolate-Cake

Vegan-Chocolate-Cake https://louisremolde.wordpress.com/2018/09/10/vegan-chocolate-cake/ — Read on louisremolde.wordpress.com/2018/09/10/vegan-chocolate-cake/

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Vegan-Chocolate-Cake

Chocolate cake one of the worlds most beloved deserts. Everyone has their version of one. Handed down from generations, one they created on their own , from a blog, or even their favorite box chocolate cake. I myself have a... Continue Reading →

Salt-and-Pepper-Cookies 

Louis Remolde: The Single Baker

Christina Tosi is one of my favorite baker/pastry chefs. She is the Head Chef at Momofuku Milk Bar bakery. Christina is not afraid of mixing things up in the kitchen and adding whatever she wants. Thats why I love her style.

Below is her Famous Salt and Pepper Cookies.

These cookies are a Mix of a Sugar and Butter cookies.  With hints of pepper and salt . Another great thing about these cookies are that the dough freezes well . I usually make a large batch and wrap half and freeze for whenever days. For best results place batter on parchment paper roll into a log . Wrap and rewrap with plastic wrap. Freeze!

I also found it easier that after the batter is mixed to place the mixing bowl in the refidgertor for about 7mins or so. Then scoop them on to a baking sheet.

Makes about 3dozen

Ingredients 

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My Mom’s Banana Bread

This bread was around all the time growing up at my Mom's house and still is. Just last week she sent me a picture of her latest version. She added chocolate chips. I won't be adding the chips in this... Continue Reading →

Change Your Life Brownies

Absolutely, Hands Down the Richest, Fudge-like Brownies ever ! A must treat for the chocolate lover. And the kicker they are super quick and you only use one pot to make !The key to these tender gems is using cold eggs!... Continue Reading →

Coconut Macaroons

1 14oz bag sweetened flaked coconut 7/8 cup ( 3/4 plus 2 Tbsp)condensed sweetened milk * 2 large egg whites 1/4 fine salt 1 teaspoon vanilla or almond extract Preheat oven 325F . Line two baking sheets with parchment paper... Continue Reading →

Carrot Cake

Carrot Cake what can I say, I love and hate this cake. a few reasons I think I have this silly relationship with the Cake. And How I changed my own mind and have a new outlook on Americas red... Continue Reading →

Vegetable Galette

Louis Remolde: The Single Baker

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10 inch diameter galette
Galette dough
6 tablespoons chilled unslated butter, cut into pieces*
1 cup all-purpose flour ( extra for later)
1/2 teaspoon salt
1 tablespoon sugar
2 large egg 1 beaten 1 for brushing the dough before baking
About 3 tablespoons Iced cold water
* cut butter first into peices place in freezer until needed

Filling
2 medium or one large tomatos
Halved eggplant**
Halved white onion
Fresh tyhme, basil, oregano, paprika, sal and pepper and chile flakes ( all desired amount)
Halved Sliced red pepper**
2 Marinated aritchokes from jar
Two small potatoe**
Extra virgin olive oil (EVO)
1/4 cup grated cheese
* * previously roasted or cooked

Tomatos room temperature quarted and quarted again.
Roasted eggplant and red peppers
Sauteed with onion with evo.
Potatoes were already boiled and cold*. They were cut and place into small saucepan heated with thyme and extra virgin olive oil…

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Red-Lentil-Soup

https://louisremolde.wordpress.com/2018/01/15/red-lentil-soup/

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