Author: C'est le Brie

Two sisters on opposite coasts, keeping in touch through travel and recipes.

Healthy Whole Wheat & Rye Almond Pistachio Biscotti

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During the pandemic I built up quite a collection of different kinds of flour because I was baking so often. Now I’m in dilemma because they’re all reaching their expiration dates right around the same time! So I’ve been making it a point to bake with the flour thats on its way out. Thus, why I created these biscotti! Plus, I’m a MAJOR morning coffee / afternoon tea person and if I don’t have *something* to dip in my beverage, I lose my mind. It doesn’t make sense to me to have tea or coffee without a little treat on the side. These are PERFECT with tea or coffee. Crunchy, slightly sweet, nutty and DELICIOUS. If you’re a fan of biscotti that are a tad sweeter, I’d recommend adding in dried fruit or candied ginger. I prefer when they aren’t too sweet, because I do my best to limit my sugar. Honestly, I’m obsessed with biscotti. My husband doesn’t get the whole biscotti thing, but he tries to eat it plain with NO tea or coffee on the side, which, obviously, is not the correct way to eat a biscotti. I’ve tried to tell him…

INGREDIENTS

1 cup whole wheat flour
1 cup rye flour
1/4 cup coconut flour
1 tsp baking powder
pinch of salt
2/3 cup packed brown sugar
1 tsp almond extract
4 eggs
1/3 cup chopped pistachios
2/3 cup chopped almonds

  1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
  2. Whisk together the whole wheat flour, rye flour, coconut flour, baking powder and salt.
  3. In the bowl of a stand mixer with the whisk attachment, beat together the sugar and eggs for 2-3 minutes. Add in the almond extract and beat for one more minute. Scrape down the sides of the bowl and add the flour mixture. Mix at low speed until combined. Add the chopped pistachios and almonds (I like to chop mine in a food processor for about 10-20 seconds). The dough will be a little sticky.
  4. Scrape out half of the batter onto the baking sheet. Moisten your hands with water and form a log, 12 inches long by about 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet, but leave at least 2 inches of space between them.

5. Bake for 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a wire rack for at least 20 minutes. Place the logs on a cutting board and slice thin, about 1/3 inch, straight across or on the diagonal.

6. Place the cookies back on the baking sheet and place in the middle rack of the oven. Bake 15 minutes. Flip the cookies and bake for another 10-15 minutes until hard and lightly browned. Remove from the oven and allow to cool.
7. Store in a tightly closed container for 2-3 weeks. But hopefully you’ll enjoy them all before then. They definitely taste best right out of the oven, but isn’t that always how it goes? 🙂

Enjoy! ❤

Cinnamon Toast Crunch Cupcakes with Cream Cheese Frosting (AKA the best cupcakes you will ever eat)

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Guys. I made the most delicious cupcakes in the entire world and want everyone to make them and eat them and love them as much as I did.

Last winter, Sprinkles in Washington, DC offered different cereal-based cupcakes and I tried the Cinnamon Toast Crunch one and fell head over heels in love with it. Sadly, these were only weekly specials and were discontinued. So I looked up recipes online for an attempt to recreate the magic of these cupcakes and came upon a recipe that tasted even better. I made these for my boyfriend’s birthday in August and even though he always claims he “isn’t a dessert person” – a phrase that I will simply never understand – he ended up loving them too!

The recipe I used was adapted from here and I followed the recipe very closely. I don’t even mind that they aren’t entirely made from scratch (it requires boxed cake mix), but I’m sure you could improvise if you know a recipe for a standard cake you like to make!

One thing I was surprised about and had never considered was dipping the top of the cupcake (before frosted) into butter then cinnamon sugar. This was seriously a game changer and gives these cupcakes a churro-like taste as well. It can’t be beat!

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Ingredients for 24 Cupcakes

  • 1 box, French Vanilla Cake Mix
  • 1 small box (3.4 oz) vanilla instant pudding mix
  • 1 1/4 cups milk
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 teaspoons ground cinnamon

Cinnamon Sugar Coating:

  • 4 tablespoons salted butter, melted
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon

Cinnamon Cream Cheese Frosting:

  • 1 cup (2 sticks) salted butter, softened
  • 8 oz (1 block) cream cheese, softened
  • 2/3 cup heavy cream
  • 3 teaspoons vanilla extract
  • 6 cups powdered sugar
  • 2 cups Cinnamon Toast Crunch cereal, for garnish

Baking Instructions

  1. Preheat oven to 350 and line 24 muffin tins.
  2. In the bowl of your mixer, combine cake mix, pudding mix, milk, vegetable oil, sour cream, eggs, and cinnamon. Mix on low speed for 30 seconds. Scrape the sides of the bowl and increase mixer speed to high. Beat for 2 minutes.
  3. Stir a few times with a big wooden spoon, then fill prepared muffin cups 2/3 of the way full.
  4. Bake for 15 – 20 minutes, until tops spring back when lightly touched in the center. Remove from oven and let cool in the pans for 5 minutes before removing to wire rack to cool completely.
  5. In a small bowl, combine granulated sugar and ground cinnamon. In another bowl, add the 4 tablespoons of melted butter.
  6. Dip the top of a baked cupcake in the melted butter, then dip into the cinnamon sugar mixture. Repeat with remaining cupcakes. Set aside remaining cinnamon sugar for topping.
  7. For the icing, beat butter and cream cheese on medium speed until smooth and combined. Scrape the sides of the bowl. Add vanilla and heavy cream, beating on medium speed until smooth. With the mixer on low speed, slowly and carefully add powdered sugar until just barely combined. Increase mixer speed to high and beat for two minutes.
  8. Generously frost cupcakes. Top with a sprinkle of cinnamon sugar and stick cereal into frosting as you wish.
  9. Keep these cupcakes refrigerated if they are not served immediately.
  10. Enjoy these amazing cereal cupcake creations!

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Foodie Delights in Ireland – Top 9 Favorite Restaurants from our Trip

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I just recently got back from a trip to Ireland with one of my best friends and knew I had to do a post about the delicious food we ate. Traveling there was probably one of the most comical experiences of my life since we are just two American girls who decided to rent a car and explore as much of the country as possible. We battled many spiders along the way and made many many Irish friends who would let us pet their dogs and reverse our car when we were stuck and lost.

 

In anticipation of going to Ireland, I did not give food much of a thought and prepared myself thinking that it would be bland and monotonous. But I was completely wrong about my assumptions! While there are some platters you would expect to see consistently (Beef Stew, Chicken Curry, etc.), there was a wide variety of restaurants and options. Not to mention all of the food was tasty fresh and lovingly prepared. Ireland presented us with the perfect dose of comfort food and farm-to-table indulgence!

I have compiled a list below of my favorite Irish culinary experiences while visiting earlier this month. Keep in mind we did do a lot of traveling around the country so these places are scattered location-wise but all were incredible. Did I forget to mention the hospitality in Ireland was out of this world. Every person we met was so genuine and kind!

  1. The King’s Head Pub in Galway, Ireland – We had gotten off the plane, picked up our rental car, visited Clonmacnoise (so beautiful!) and headed to Galway for site-seeing and fooood! The King’s Head is one of the more famous pubs in Galway and rightly so. It had a peaceful back patio where we were seated and enjoyed a lovely meal of Fish & Chips and Roasted Chicken & Veggies (an appropriate first meal in Ireland). We also had the bread and cheese platter for an appetizer and split a nice cold beer.
  2. Hazel Mountain Chocolate Factory (Instagram) in County Clare, Ireland – Our first full day in Ireland was crammed with castles, caves, and cliffs. We had a midday pit-stop at Hazel Mountain which we had heard fabulous things about. We tasted different dark chocolates and then had a lovely tea break outside on their front porch. The desserts were delicate and rich with incredibly deep flavors. We tried the Rose & Raspberry Fika and White Chocolate Fruit Tart with Hot Chocolates on the side!
  3. Keanes Garden Center Cafe in Kilcolgan, Ireland – While en route to the stunning Killarney National Park, we randomly pulled off to grab breakfast and what a delight! Keanes Garden Center Cafe was surrounded by beautiful flowers and served up delicious Coffee and Quiche Lorraine.
  4. Salvador’s in Killarney, Ireland – We were hangry and tried to go to Bricin but did not have the patience for the long wait. Salvador’s gave us a delicious and traditional Irish meal of Guinness Stew and Roasted Chicken not to mention a tasty Bruschetta for appetizer.
  5. Cafe Hans in Cashel, Ireland – While en route to Kilkenny, we stopped by the Rock of Cashel and figured we would pick a quick lunch spot. What was originally going to be a quick sandwich turned into a three course meal from one of my (now) favorite restaurants in the world. Cafe Hans delivered the most thoughtful meals with intense and complimentary flavoring. Not one ingredient was overlooked and every component to the dishes was essential to creating this perfect meal. I had the Mozzarella, Roasted Tomato, and Beet Salad, Pork & Mushroom Risotto with Crispy Sage and  Fried Butternut Squash (currently drooling thinking about it), and White Chocolate Mousse with Pomegranate Seeds for dessert. Needless to say, it is a meal I will never forget.
  6. Ristorante Rinuccini in Kilkenny, Ireland – If you are ever in Ireland, or anywhere else in the world, and are craving a perfect Italian meal, then stop everything you’re doing and head straight to Rinuccini’s right away. Located adjacent to Kilkenny castle, this beautiful restaurant features traditional Italian dishes made so perfectly, you would think you were in Italy, and they had displayed the countless awards to show for it. I indulged in their Polpettine con Spaghettini and Cheesecake Al Caramello for dessert.
  7. Cakeface in Kilkenny, Ireland – On our way out of town after mailing some post cards and finishing up last minute shopping in Kilkenny, we headed to Cakeface to try out yet more dessert. I got the Rastachio Sambo and it was so tart and sweet and indulgent. ❤
  8. Queen of Tarts in Dublin, Ireland – If you like brunch, then you can’t go to Dublin without going to Queen of Tarts. They have quiches and scones and cookies galore. The restaurant was quaint and the food hearty. I had the chicken and bacon sandwich, and it was perfect before a full day walking around the city. Even if you’re super full, do not skip dessert. In my opinion the Victorian Sponge Cake should not be missed! Also they have the cutest coffee mugs if you need a fun souvenir!
     
  9. Guinness Factory in Dublin, Ireland – Get beer, get drunk and have fun. It’s like a giant party for tourists, plus the city view at the top bar is stunning. Be sure to book your tickets in advance and keep in mind a free beer is included in admission. ‘Nuff said.ACS_0151ACS_0152

I hope you enjoy and let me know your thoughts on Irish cuisine!

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Tuscan Frittata with Mozzarella & Squash

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I am more than eager for fall and cannot wait to go to a pumpkin patch. So while I wait, I figured I would make an “end of the summer, can’t wait for fall” frittata that feels both summer-y and fall-ready. I used three different recipes for inspiration while also trying to use up ingredients that I already had in my kitchen.

This recipe incorporates some of my favorite things and while I made a smaller serving that feeds two to three people, it could easily be adapted to accommodate more servings if you had a group of friends over for brunch or made it for your family.

Ingredients:

  1. 6 eggs
  2. 1/2 Cup of Mozzarella Cheese
  3. 1/4 Cup of Parmesan cheese or Italian cheese blend
  4. 1 medium-sized yellow squash or zucchini diced
  5. 2 cloves of chopped garlic
  6. 1/2 Cup of Coconut Milk (or half & half)
  7. 1 Tablespoon of Pesto or more if you like! (I used 365 Basil Pesto)
  8. 1 Tablespoon Olive Oil
  9. 2 teaspoons of Italian Seasoning (including but not limited to: basil, thyme, rosemary, oregano)
  10. Salt and Pepper to Taste

Instructions:

  1. Preheat oven to 375 and butter a 10×10 Casserole Dish.
  2. On a skillet over medium heat, sauté the squash and garlic tossed in olive oil. Add salt and pepper to taste. Sauté until tender and sizzling – about 4-5 minutes. Remove from heat.
  3. Whisk together all six eggs and coconut milk until fully mixed. Add in the cheeses, pesto, and seasoning with a dash of salt and pepper.
  4. Next, combine the squash and garlic into the egg mixture. Then pour everything into the casserole dish.
  5. Cover with lid and place in the oven for 20-25 minutes.
  6. Remove, let sit for a few minutes, then enjoy!
  7. Pro-Tip- I broiled slices of baguette with olive oil and pesto as an accompaniment.

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Strawberry French Cake

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Baking always seems to be a little bit more challenging than cooking for me, because I feel like it’s harder to improvise and I never enjoy following recipes and measurements step-by step. But this Strawberry French Cake recipe was perfect and is at the top of my list for favorite things I’ve ever baked. I followed the recipe exactly, but couldn’t resist adding a thin layer of Belgian Speculoos Cookie crumbs at the base of the pan and a light sprinkle on top. It is designed to be moist, almost custard-like in the center so be sure not to over-bake!

Ingredients:

  • 1 stick unsalted butter softened
  • 1 1/4 cup granulated sugar divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 16 ounces fresh strawberries sliced

Instructions:

  1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.

  2. In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.

  3. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.

  4. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.

  5. Fold in strawberries. Spread the batter in the prepared cake pan.

  6. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

  7. Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.

  8. Let the cake cool completely in the pan and slice and serve the cake from the pan.

 

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Please bake this, you will definitely not regret it! ❤