Eggless, butterless, fat free muffins

 Yes, that sounds like fantasy, doesn't it? But they are real, and easy! I found this recipe a long, long time ago, and can't remember where, but I make them really often, as my house is always out of eggs and butter. For that same reason, I'm always looking for recipes that don't include those ingredients, as pie crust, cakes, muffins, puddings or curds, etc. They are also a little healthier and allergy safe. They do include milk, but I used lactose free milk, so they are ok for lactose intolerant people (as my dad and little sister). I topped them with two kinds of ganache I had made as filling for some no really photogenic chocolate bonbons I made Friday night. They were beautiful, shiny and delicious, but I tried hundred of shots and they didn't look right. I left some of them without topping, because I hadn't enough and because since the ganache has cream, my dad and sister can't eat it (not without feeling sick afterwards). Oh, the recipes calls for whole wheat pastry flour, but I used all purpose because I don't have whole wheat flour on hand.

Ingredients

Muffins


1 cup whole wheat pastry flour
1/3 cup all purpose flour.
3/4 cup sugar.
1/3 unsweetened cocoa powder
1 1/4 tsp baking soda
2 tsp baking powder
3/4 cup fat free plain or vanilla yogurt
3/4 skim milk
1 tsp vanilla extract

White chocolate and raspberry ganache

50 g whipping cream
50 g raspberry puree (I cooked the raspberries and sieved them to remove the seeds)
150 g white chocolate

Orange and bittersweet chocolate ganache

100 g orange and bittersweet chocolate bar.
100 g whipping cream.

Preparation

Muffins


1.Preheat oven to 200° C.
2.Mix dry ingredients.
3.Mix wet ingredients.
4. Make a well in the middle of dry ingredients mix and pour the wet mix as you stir.
5. Line a muffin pan with paper cups and pour the mix.
6. Bake for about 18-20 minutes, until a knife comes out completely clean when inserted on the center of the muffin.

 White chocolate and raspberry ganache

1. Chop white chocolate in small pieces.
2.Mix raspberry puree and cream in a saucepan over medium heat.
3. Remove cream from heat when it's starting to bubble.
4. Pour cream over chocolate and wait 5 minutes for the chocolate to melt. Then stir to mix everything.
5. Let cool 10 minutes on counter, cover and let in the fridge for at least 5 hours.
6. Get out of the fridge and beat on high speed with electric mixer, until is pale and fluffy.

Orange and bittersweet chocolate ganache

1. Chop chocolate in small pieces.
2. Put cream on saucepan over medium heat and remove when starts to bubble.
3. Pour cream over chocolate and 5 minutes for the chocolate to melt. Then stir to mix everything.
5. Let cool 10 minutes on counter, cover and let in the fridge for at least 5 hours.
6. Get out of the fridge and beat on high speed with electric mixer, until is pale and fluffy.

The orange bittersweet ganache will set more than the raspberry chocolate one.

Earl grey cookies

I love earl grey tea. I drunk it for the first time about 4 years ago, and I've loved since then. I would love to try Twinings or Celestial seasonings and compare it to Lipton, Akba, and Supremo (Chilean brand), but they are really expensive! I first saw a recipe for earl grey tea cakes, and thought if there would be any for cookies. Anyway, it is quite simple. You can use a cookie recipe you like and add as much tea as you want. The tea gives them a crunchy element that is quite nice, and I think the speckled aspect it gives to the cookies is beautiful.

Ingredients:

175 gr butter, room temperature
1/2 cup sugar
1/8 tsp bergamot essential oil (I don't think this is sold in my country. I added 1 tsp of lime zest)
2 1/4 cups flour
3 bags earl grey tea

Preparation:

1. Preheat oven to 180° C.
2.Cream butter and sugar.
3. Add bergamot essential oil (or lime/lemon zest) and earl grey tea. Mix to incorporate.
4. Add flour and form the dough.
5. Refrigerate for at least 1 hour.
6. Roll out dough and cut in any shape you like.
7. Bake for 12-15 minutes.

I've been a bad blogger, I apologize for that. Sadly you'll have to get used to it, because tomorrow I go back to classes. I'm willing to post something every Saturday, no failing. I'll try to keep it as a promise.

Raspberry and lemon cream pudding mini tarts

First recipe, a simple one. I'm in the south hemisphere, so here is summer. A really hot summer. Perfect time to get loads of berries, which happen to be my favourite kind of fruit. Blueberries, blackberries, strawberries, but above them all,  raspberries. I always find people selling them by the side of the roads, but never dare to buy, because I thought that first, they don't have them refrigerated, and second, they could mash on the bus as I get home. But one day I was with my boyfriend and saw a guy selling raspberries. They looked so beautiful! Their color, they shapes (they are all nearly same size, and big in comparison to the frozen ones I had bought before), they made me want to buy them. I passed trough and said to my boyfriend "I want those raspberries", and he replied "Then buy them". So I did. I don't regretted it. I am so happy with the beautiful little fruits. I eat really little each time, sometimes  a tablespoon with cereal and milk as breakfast, sometimes I put a few on a smoothie, but I'm making them last. I could eat them all in one day! But I want to really enjoy them.
I put this tarts together using a lemon cream pudding recipe posted by The alchemist. It is really subtle. Not too sweet, not too tart. Perfectly balanced. I used a Linzer cookie recipe for the crust. I intended to use lemon zests to give it flavor, instead of the vanilla extract the recipe called for, but as I made the dough I completely forgot about my plan. The crust is a good match anyway, buttery and just a little bit sweeter than the filling. I had thought making a meringue to top them, because the linzer cookie recipe asked for one egg yolk, so I would be left with one egg white. But there were no eggs in the house, and since I love baking at night I was not able of go buy some. I added milk to make up for the lacking moisture, and opted for the raspberries to top the tarts. I made 10 tarts and a dozen cookies. I had left over pudding, so I filled two glasses with it, and topped them with raspberries too, making a nice dessert.

Ingredients:

Lemon cream pudding


2 cups heavy cream
3/4 cups sugar
1/4 cup fresh lemon juice
2 tsp lemon zest


Linzer cookies

2 cups flour
100 g butter (room temperature)
70 g powdered sugar
2 tsp white sugar
1 tsp vanilla extract
1 egg yolk


Preparation:

Lemon cream pudding

1. Put cream and sugar in a saucepan and bring to a boil over medium high heat, stirring frequently. 
2. Boil for 3 minutes, stirring constantly. 
3. Remove from heat and add lemon juice and lemon zest.
4. Stir and let it set for about 30 minutes. Stir again, pour on a mold, cups, glasses, etc... In this case you can put it in anything you want, no need to portion it, because then we will fill the tarts with it. In case you will use it as a dessert alone, you can pour it in nice ramekins. You need to let it cool on the fridge for at least 5 hours. I put mine away on the fridge as I made the tart shells and then poured it into them, to get them into the fridge to sit overnight.


Linzer cookies

1. Preheat oven at 170° C. Beat butter until creamy.
2. Add sugars and vanilla extract and beat until they are incorporated (really low speed at first or you and your kitchen will end up covered on powdered sugar).
3. Add the egg yolk and beat until incorporated (in this case I didn't add the yolk, but added 1/4 cup + 2 tsp milk).
4. Add flour and form a ball with the dought. Let is sit in the fridge at least 1 hour.
5. Roll out the dought and place it in the mini tart pans, or cut out as cookies.
6. Bake for about 8-10 minutes.


Put the tarts together:

Fill the crusts with lemon cram pudding and let them sit on the fridge for 5 hours or overnight. Put some raspberries and chocolate shavings on top and enojy!