I am far from posh and trendy. I rarely brush my hair and my clothes consist of items priced, generally, around $5. You will not see me at any of the hip bars on the hill or dining at any of the fashionable restaurants. My blog is certainly not the sheekest on the web, I don't have pictures for every step of the recipe (what a bitch if you ask me!) and I don't own plates and place settings simply to decorate my photos. I have no swank and I like it that way.
So why I am I trying to be fashionable in making a french pastry called canneles? Because every time I hear about them or see pictures of them, I want to put them in my mouth. I choose things to cook and bake based on how desperately I need to eat them when I hear about them. If food evokes a kind of a panic within me, a panic that says "eat or die", that's when I know I've found a winner.
I've come across many recipes for canneles and it took me a while to discover the recipe I needed to try. The recipe I decided on for my first venture was one that appeared to be pretty straight forward. It had rum (yum) and vanilla bean (yummer) in the batter and sounded pretty easy. I bought some great little molds at Sur La Table using a gift certificate I had (thanks Jinnah!) and prepped my soul for this adventure. The canneles take between an hour and a half and two hours to bake, so I needed plenty of time for them. I'm glad I took the time. These are so good. Chewy on the outside (I didn't get them as dark as they should be) with a creamy custardy middle. The flavor was not as intense as I would like, so the next time I will add more vanilla bean and rum, maybe even whisky in place of the rum.
I will link to the page where I found the recipe once David is home and can teach me how to do it. If it hasn't become aware yet, besides a ridiculous problem with punctuation I also am computer illiterate. Whatever, I'm funny as hell so that's all that matters.
So why I am I trying to be fashionable in making a french pastry called canneles? Because every time I hear about them or see pictures of them, I want to put them in my mouth. I choose things to cook and bake based on how desperately I need to eat them when I hear about them. If food evokes a kind of a panic within me, a panic that says "eat or die", that's when I know I've found a winner.
I've come across many recipes for canneles and it took me a while to discover the recipe I needed to try. The recipe I decided on for my first venture was one that appeared to be pretty straight forward. It had rum (yum) and vanilla bean (yummer) in the batter and sounded pretty easy. I bought some great little molds at Sur La Table using a gift certificate I had (thanks Jinnah!) and prepped my soul for this adventure. The canneles take between an hour and a half and two hours to bake, so I needed plenty of time for them. I'm glad I took the time. These are so good. Chewy on the outside (I didn't get them as dark as they should be) with a creamy custardy middle. The flavor was not as intense as I would like, so the next time I will add more vanilla bean and rum, maybe even whisky in place of the rum.
I will link to the page where I found the recipe once David is home and can teach me how to do it. If it hasn't become aware yet, besides a ridiculous problem with punctuation I also am computer illiterate. Whatever, I'm funny as hell so that's all that matters.
You can now find the recipe here at a wonderful website called Lottie + Doof.
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