Sparkling Ink

{ baked mangoes with cinnamon sugar tortillas }

Good morning and happy Friday! How did your week go? I have been busy making new plans for the blog and working on some new recipe ideas as well. I love the way spring makes me feel; lots of energy and inspiration in the air! I'm always excited to share recipes with you, and this one especially.

Baking makes the mangoes so sweet and tender, the tortillas are so simple to make and oh, the ice cream completes the flavors. Mr. B and I really loved it. I'm visiting my sister and her fiance this weekend; I think I'll make it for them as well. I have a feeling that it'll be a success there too. You can serve the dish family style for easy going entertaining.

Ingredients (serves 4)

{ mangoes }

- 2 large mangoes

- 2 tablespoon butter, melted

- 2 tablespoon cane sugar

{ tortillas }

- 3 tortillas

- 2 tablespoons butter, melted

- 3 tablespoons sugar

- 1 teaspoon cinnamon

- pinch of salt

- vanilla ice cream for serving

Peel and slice the mangoes. In an oven dish, toss the mango slices with melted butter and coarse cane sugar. You can also use brown sugar if you'd like. Bake at 400 F (200 C) for 40 minutes until the mangoes are tender and juice is bubbling.

To prepare the tortillas, cut them in half and arrange them in a single layer on a baking sheet lined with parchment paper. Brush the tortilla halves with butter. In a small bowl, combine sugar, cinnamon and salt. Sprinkle both sides with the cinnamon sugar mixture. Bake when mangoes are almost done in the oven with them for 5-10 until crispy and golden. Break the tortilla halves into smaller pieces. Serve with vanilla ice cream drizzled with the buttery sweet cooking juice from the mangoes.

{ recipe adapted from everyday food }

 

 

{ rice paper rolls }

I went to the Asian food market yesterday to stock up on some things that I always keep in my pantry. Rice paper and glass noodles are great to have on hand when you need a quick meal or snack. In this recipe, nothing requires cooking. All you need to do is to soak the noodles and rice papers, cut the freshies and quickly mix the sauce. This is true feel good food. Fresh flavors, no stress.

Ingredients (serves 3-4)

- 8 - 10 rice papers

- soy sauce for serving

{ filling }

- 3 ounces (85 g) thin glass noodles (vermicelli)

- 1/2 cucumber

- 1 sweet red pepper

- 1 - 2 scallions

- a small handful Thai basil

{ sauce }

- 1/4 cup (0.5 dl) lime juice

- 1 tablespoon sesame oil

- 1 tablespoon sugar

- 1 chili

Cut cucumber and red pepper into match sticks. Chop the scallions and basil finely. Put the glass noodles in a large bowl, and cover with boiling water. Let soak according the package instructions for around 3 minutes. Drain well and mix in the cut cucumber, red pepper, scallions and basil. In a small bowl, mix lime juice, sesame oil, sugar and finely chopped chili. Add the sauce into the filling mixture, and toss to coat evenly.

In a shallow bowl, soak a rice paper following the package instruction just until softened. Run a strip of the noodle mixture down the middle of the paper, fold the ends and roll. Repeat with more rice papers until the filling is gone. Cut each roll into half and place on a serving platter. Dip in soy sauce.

{ recipe adapted from forever summer with nigella }

 

{ white chocolate yogurt panna cottas }

Oh hey there Friday. My calendar has done a horrible thing to me. It has piled up a lot of tasks from the whole week for today. Those little things that I decided to postpone. I'm the master of procrastinating things sometimes. A busy Friday reminds you to take it easy during the weekend though. I think I will plant some spring flowers on the balcony, and of course I need to take my new bike for a ride around the city. It is so cute with a little basket in the front. I got it just a few days ago. I love it! We will have a few friends coming over on Saturday night. I've planned a little Mexican fiesta; we'll have a tostada buffet, not to forget about margaritas.

In addition to margaritas, the weekend needs a good dessert. Although creamy panna cotta is certainly delicious, I thought I'd make a bit lighter version with yogurt. Not to keep it too light though, I added in some white chocolate. Yogurt, white chocolate, vanilla and honey. You just can't go wrong with that combo. I topped the panna cottas with raspberries and a drizzle of honey. Take a spoon and enjoy. Happy weekend, friends!

Ingredients (serves 4)

- 4 tablespoon milk

- 4 tablespoons sugar

- 2 tablespoons honey

- 1 vanilla bean

- 1  1/2 cups (3.5 dl) yogurt

- 4 ounces (110 g) white chocolate

- 3 tablespoons lemon juice

- 3 gelatin sheets (or gelatin powder according to the package instructions)

- fresh or frozen raspberries for serving

- honey for drizzling

Soak the gelatin sheets in cold water. You can also use gelatin powder; just follow the package instructions. In a sauce pan, combine milk, sugar, honey and seeds of 1 vanilla bean. Just slice the bean open, and scrape the seed off with a knife. Bring the mixture to a boil over medium heat. Remove from heat, and mix in roughly chopped white chocolate. Mix until the chocolate is dissolved. Gradually add in yogurt and stir until smooth. I took the yogurt out from the fridge a while before I started to make the recipe, so it's not too cold and doesn't make the chocolate get clumpy. 

In a small pot, bring freshly squeezed lemon juice to a simmer. Squeeze the excess water off the gelatin sheet, and mix them into the hot liquid. Or mix in gelatin powder if you prefer to use that. Stir to dissolve. Slowly pour the gelatin into the mixture in a thin stream and mix. Divide among glasses. Refrigerate the panna cottas at least 4 hours until set. Decorate with raspberries and drizzle with honey.

 

 

{ mascarpone lemon cake }

Spring is moving forward, and I think as a result of the warmer days, I got bitten by a gardening bug. I have been browsing through gardening sites and finding lots of ideas for my little balcony garden. I'm planning to do container gardening for herbs and a few other simple ingredients. Nothing beats cooking with home grown freshies. Now, we just need the snow to melt away fast! (Yep, we still have some.)

This week went by quickly so it's time for a weekend recipe already. The upcoming weekend will be especially sweet with this lemon cake topped with mascarpone cream and lemon curd. It so pretty and with the fresh citrus flavor, it screams springtime. Have a lovely weekend enjoying the change of season. See you next week! (Psst... The launch of Sparkling Ink redesign is getting closer. I'll share an update about it with you soon.)

Ingredient (serves 10)

{ cake }

- 3/4 cup (1.75 dl) yogurt

- 2 teaspoons vanilla extract

- zest of 1 lemon

- 3 tablespoons lemon juice

- 2  1/4 cups (5.3 dl) flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 4 tablespoon butter, softened

- 1  1/4 cup (3 dl) sugar

- 3 eggs

- 3 egg whites

{ topping }

- 9 ounces (250 g) mascarpone

- 3/4 cup (1.75 dl) whipping cream

- 2 tablespoon confectioner's sugar

- lemon curd for drizzling

Mix yogurt, vanilla, lemon zest and juice in a little dish. In a separate bowl, combine flour, baking powder, baking soda and salt. In a large mixing bowl, beat soft butter and sugar until light and fluffy using an electric mixer. Add in eggs and eggs whites one at a time beating well after each one. Beat in the yogurt mixture. Reduce the mixer speed to low, and gradually add in the dry ingredients. Mix just until combined.

Pour the batter into a buttered and floured 9-inch (23 cm) cake pan, and smooth the top with a rubber spatula. Bake at 325 F (160 C) for around 45 minutes until a toothpick comes out clean when inserted in the center of the cake. Allow the cake to cool in the pan for 10 minutes. Tap the pan a few times against a table, and flip the cake on a plate to remove the pan. Let cool completely.

To prepare the frosting, whip cream until it has nice volume and soft and silky texture. Avoid whipping the cream too stiff. Add in the mascarpone and mix until smooth and combined. Sweeten with confectioner's sugar. Top the cake with a generous layer of the mixture and drizzle with lemon curd. The curd I used was a bit thick for this, so I mixed in a bit of water to make it runnier. Using the thin end of a spoon or a toothpick, swirl the curd drizzle into the creamy topping. 

{ recipes adapted }

cake from martha stewart, topping from delicious magazine

 

{ charlotte cake }

The snow is melting fast, temperatures are rising and the days are getting longer. Spring is definitely here! Like I told you earlier this week, we are going on a little trip out of the city for Easter. I'll be back blogging after a short break when we come back home on Monday. But before we start our Easter vacation, I'm excited to share this cake recipe with you.

This cake is not only amazing looking but also tasting. I really like the technique of combining separately made roll cake with the smooth and creamy middle. And there is no reason to let the fancy looks fool you; it will take some time to make but is also really simple and turns out great every time. This charlotte cake is a perfect make-ahead dessert and star of the coffee table this Easter.

Ingredients

{ roll cake }

- 4 eggs

- 1/2 cup (1.25 dl) sugar

- 1/3 cup (0.75 dl) all-purpose flour

- 1/3 cup (0.75 dl) potato flour (potato starch)

- 1 teaspoon baking powder

- around 3/4 cup (1.75 dl) orange marmalade 

{ filling }

- 8 gelatin sheets + cold water for soaking

- 1  2/3 cup (4 dl) whipping cream

- 14 ounces (400 g) cream cheese

- 1/3 cup (1.5 dl) sugar

- 8 ounces (230 g) canned peaches

- 1/2 cup (1.25 dl) juice/syrup from canned peaches

- 1 teaspoon vanilla extract

Start with the roll cake. You can make it well ahead of time and let it set in the fridge. Using an electric mixer, beat the eggs and sugar until very light and foamy. This will take around 7 minutes. For a fluffy and even textured cake, it is important to get a lot of volume into the egg and sugar foam. Combine flour, potato flour and baking powder in a separate bowl. Gradually sift the dry ingredients into the egg mixture carefully folding. Spread the batter onto a deep baking sheet lined with parchment paper.

Bake at 400 F (200 C) for 7-10 minutes just until cooked and lightly golden. Allow the cake to cool for a few minutes, and flip it onto a parchment paper lightly sprinkled with sugar. Remove the paper from the bottom of the cake, and let cool for 10 minutes. Spread a thin layer of marmalade evenly on the cake. Roll the cake in the parchment paper, and twist the ends closed to keep the roll cake in shape in the fridge. Let set there for at least an hour. I made the roll cake the night before.

Line a medium size bowl (3 liter) with plastic wrap. Cut 1/2 inch (around 1 cm) thick slices from the roll cake, and place them tightly next to each other on the bottom and the sides of the bowl. Tear off little pieces of cake from the remaining slices, and cover any possible holes between the cake slices.

To prepare the filling, soak the gelatin sheets in cold water. Whip the cream and gradually beat in the cream cheese. I like to use low fat cream cheese in this recipe. Drain the peaches and keep the juice. Dice the peaches into small pieces, and mix them in. Add in sugar to taste (I used around 1/3 cup, 0.75 dl) and vanilla extract.

In a small pot, bring 1/2 cup (1.25 dl) of the juice or syrup from the canned peaches to a boil. Remove from heat. Squeeze the water out of gelatin sheets, and mix them into the hot liquid. Mix until dissolved and let cool for a minute. Slowly pour the gelatin into the filling mixture in a thin stream. Mix until even and pour into the roll cake dome until it's filled up. Refrigerate for 3 hours or over night. Turn the bowl over a serving plate, and remove the bowl and plastic wrap.

{ homemade marshmallows }

If you haven't made marshmallows before, it will blow your mind. It is incredible, almost magic to see the sticky batter turning into perfectly fluffy and springy marshmallows. They are surprisingly easy to make with only a few ingredients, and oh the taste; they taste so much better than store-bought marshmallows. You can add any flavoring you'd like. These marshmallows are flavored with vanilla.

Although the instructions take a while to look at and comprehend, it really is super simple. There are basically three components to this recipe: the gelatin, boiled sugar mixture and whipped egg whites. You see, not too bad. A candy thermometer is key to get the sugar mixture just right. So, how about homemade marshmallows for Easter candy this year?

Ingredients

- 3 tablespoons gelatin powder

- 1/2 + 1/2 cup (1.25 + 1.25 dl) cold water

- 2 cups sugar (5 dl) sugar

- 1/2 cup (1.25 dl) light corn syrup

- 1/4 teaspoon salt

- 2 egg whites

- 1 tablespoon vanilla extract

- oil and confectioner's sugar for the dish

- confectioner's sugar for dusting

For this recipe, you'll need a food thermometer and around 13 x 9 inch (33 x 22 cm) rectangular dish. I used a ceramic oven dish, but a deep metal pan works just as well. Firstly, it is good to remember that there are differences between different type of gelatins, but I don't see any reason why gelatin sheets couldn't work for this recipe too. Just follow the instruction on the package. One gelatin sheet usually equals one teaspoon gelatin powder.

Brush the bottom and sides of the dish lightly with oil and dust with confectioner's sugar. In a metal bowl, combine gelatin powder and 1/2 cup cold water. Let stand to soften.

In a pot, combine 1/2 cup cold water, sugar, corn syrup and salt. On low heat, stir the mixture until the sugar dissolves using a wooden spoon or a rubber spatula . Turn the heat up to medium, and bring it to a boil. Without stirring, let the mixture simmer until it reaches 240 F (115 C) by the thermometer. This took about 10 minutes. Remove from heat. Pour the sugar mixture on top of the gelatin, and stir until the gelatin is dissolved.

Using an electric mixer, beat the mixture on high speed for around 8-10 minutes until white, fluffy and almost tripled in size. In a separate bowl with cleaned beaters, beat the egg whites until stiff peaks form. Spoon the egg whites into the bowl of marshmallow fluff, add vanilla (or your choice of flavoring) and beat just until smooth and combined. Pour the mixture into the oiled and sugared dish, and sift confectioner's sugar generously on top.

Allow the marshmallows to set for at least 3 hours in room temperature. Remove from the dish and cut into rough cubes using a sharp chef's knife. Instead of back and forth movement, just press down with the knife. This way the knife won't get stuck, and the cubes will spring back up. Sift confectioner's sugar on a plate, and toss the cubes in the sugar on all sides. Shake off the excess sugar and pack the marshmallows in an air-tight container, layers divided with parchment paper. Store in cool room temperature up to a week.

{ recipe adapted from smitten kitchen and epicurious }

 

 

{ rosemary crackers }

How was your weekend? On Saturday, we took part in Earth Hour by having dinner by candle light only. Should really do that more often, it was lovely. This week will be all about recipes for easy Easter entertaining. I have a few recipes to share with you from sophisticated savory treats to homemade candy and cake with a true wow-factor.

Today's recipe is for quick and simple rosemary crackers - the perfect companion for a cheese platter. I love their smooth rosemary flavor, and of course the salt crystals on top. Friends, let's celebrate spring!

Ingredients (makes 30)

- 1  1/2 cup (3.75 dl) all-purpose flour

- 1 cup (2.5 dl) graham flour, or other whole wheat flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 2 teaspoons fresh rosemary

- 3 ounces (80 g) butter, cold

- 1 egg

- 2/3 cup (1.5 dl) milk

- coarse salt for sprinkling

In a bowl, combine both flours,  baking powder, salt and finely chopped fresh rosemary. Cut in cold butter. Rub until the butter is combined with the dry ingredients and the structure is crumbly. Mix in an egg, and follow with milk. Mix just until the dough comes together.

Divide the dough into two parts, and roll them one at a time on floured surface. From the thinly rolled dough, cut rounds using a cookie cutter or a glass, and place them on a baking sheet lined with parchment paper. Sprinkle with coarse salt. My favorite for this is Maldon salt crystals.

Bake at 400 F (200 C) for 12-15 minutes until the crackers start to turn beautifully golden. Cool and store in an air-tight container. Serve with your favorite cheese.

{ recipe adapted from pirkka } 

 

 

 

{ easter flowers }

Loving these simple flower arrangements for Easter. Only a week to go until our Easter vacation, a little getaway from the city.

{ images by martha stewart }

{ glazed lemon cupcakes }

Wow, it's Friday already! I've been taking a little break from recipe testing and blogging since Monday to work on a new project. I talked a bit about it already with my Twitter and Facebook friends, so some of you might already know that the project will be something especially created for my Finnish speaking readers. I'm also planning quite a few changes for Sparkling Ink, so I've been a busy bee this week. I can't wait to tell you more about it all - soon!

With more sunny spring days, these lemon cupcakes seemed like the appropriate choice for this weekend's baking project. I loved the strong citrus flavor of the cake and the glaze is absolutely divine. Have a sweet weekend!

Ingredients (makes 18)

- 1  1/2 cup (3.5 dl) flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1.25 dl, about 4.5 ounces/125 g) butter, soft
- 1 cup (2.5 dl) sugar
- 2 eggs
- 1/2 cup (1.25 dl) buttermilk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- juice of 1 lemon

{ glaze }
- 2 tablespoons lemon juice
- 1 - 1  1/2 cups (2.5 - 3.5 dl) confectioner's sugar

Combine flour, baking powder and salt. In a separate bowl, beat soft butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time. Mix vanilla extract, lemon zest and juice with buttermilk.

With mixer on low speed, add in the dry ingredients in three batches, alternating with two additions of buttermilk mixture. Spoon the batter into a muffin tin lined with paper cupcake cups. Depending on the size of the cups, the batch will make around 18-22 cupcakes. Bake at 350 F (175 C) for 17-20 minutes until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

To prepare the glaze, start gradually adding confectioner's sugar into 2 tablespoon of freshly squeezed lemon juice. I simply mixed it with a fork. Stop adding sugar when you like the thickness of the glaze. Spread the glaze on top of the cupcakes, and if you'd like, decorate with lemon zest.

{ recipe adapted from everyday food }

{ little vanilla custard pies }

I was going through some old issues of Donna Hay, and found a recipe I had bookmarked forever ago. I often use the vanilla pastry dough recipe from the same article (issue 38), but had totally forgot the ever so cute little custard pies. So why not reserve a night this week for some pastry art. I used a muffin tin and made 12 sweet little pies. And they were very cute indeed.

Ingredients (makes 12)

{ vanilla pastry dough }
- 1  2/3 cups (4 dl/250 g) flour
- 1 tablespoon sugar
- 1/4 teaspoon baking powder
- 6.5 ounces (180 g) unsalted butter, cold
- 1/3 cup (0.8 dl) iced water
- 1 teaspoon vanilla extract

{ vanilla custard }
- 1/2 cup (1.25 dl) milk
- 1/2 cup (1.25 dl) cream
- 1 egg
- 1 egg yolk
- 1/4 cup (0.6 dl/55g) sugar
- 1 teaspoon vanilla extract

- 1 egg white, lightly beaten for brushing
- sugar for sprinkling

Start with the pastry dough. Combine flour, sugar and baking powder in a bowl. Cut in little cubes of cold butter until crumbly. You can use your hand to rub the butter into the flour mixture, or use a dough cutter tool or food processor. Mix vanilla extract with cold water, and gradually add into the dough. Mix until the dough comes together and is smooth. Flatten into a disc and wrap in plastic wrap. Refrigerate the dough for 30 minutes before using.

Prepare the custard while the dough is resting in the fridge. In a small pot, mix milk and cream over low heat and bring just to a boil. In a separate bowl, lightly whisk egg, egg yolk, sugar and vanilla. Gradually whisk the egg mixture in the milk mixture and set aside.

Roll out the chilled pastry dough. Cut out rounds to fit your muffin tin, and lightly press the dough rounds into the buttered tin. Prick the bottoms with a fork to prevent the base from puffing as it bakes. Place the tin on a metal baking sheet, and bake at 320 F (160 C) for 12 minutes.

Cut little rounds from the excess rolled dough. If you don't have a small round cookie cutter, something else round like a small bottle cap fits the purpose just as well. Brush the edges of the pastry shells with egg white. Arrange the circles around the edges. Brush the rounds with egg white and sprinkle with sugar. The egg white will act as glue so use it generously to attach the rounds to each other. I used a little art painting brush for this to apply a thin and even layer.

Pour the custard into the pastry shells. Bake at 320 F (160 C) for 30 minutes or until the custard is just set. Let cool before removing from the tin.

{ recipe adapted from donna hay, issue 38 }