Sugar Overload

I've been baking almost everyday since last Thursday, and before my waistline get expanded further, I've decided to take a break from baking for now, or at least until the TWD event next Tuesday. ;-)

Tartelette Macaron Aux Franboises

Tartelette Macaron Aux Franboises is the yummiest tart that I've baked, ever! Well, if not for the overly sour raspberries, it would be perfect. The flaky pie crust did not contain any sugar, and but when eaten with meringue and the almond paste that was spread at the base of the crust, the taste is just right. When the tartlettes were in the oven, I informed my SIL who was out of town with her friends that I'll bring some over to her hubby... But as soon as the tartlettes were out of the oven, I ate two at one go! I like it so much that I've decided to keep the remaining two pieces for myself... haha!

Diamant Chocolat Patate

Diamant Chocolat Patate is a type of two-toned cookies made with chocolate and purple potato batters. I wanted to try out the recipe since long time ago but I could not get purple potatoes anywhere, including Japanese supermarkets. Imagine my surprise when I found it in the wet market near where I stay! I baked a batch of the cookies on the same day, but I'm quite disappointed with the result, the chocolate was too overpowering that I couldn't taste the potatoes at all.

Donna Hay's Banana Cake

I've baked this before.

Pistachio Bars

I like to use pistachio in baking but I'm always disappointed with the quality of pistachio available here. It would be great to get those with nice green color but all I can get are usually brownish in color. Recently I managed to get a pack of decent looking pistachios from Queen Street wholesale market. The nuts are still not green enough, more like half-brown and half-green, but I guess that's the best I can get for now. The pack of nuts was used to bake a batch of Pistachio Bars. The book actually calls for Sicilian pistachios but well, since I can't even get green color pistachios here, let alone sicilian ones! In spite of my grumbles about the nuts, the cookie bars still taste great nonetheless. :-)

Pistachio Bars
(Adapted from Dolce Italiano)

2 cups plain flour
1 cup shelled pistachios
1 cup butter, softened
1 1/4 cup + 2 tbs sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
Grated zest of 1 lemon

1) Pre-heat the oven to 325 deg F. Lightly grease a 13X18 inch baking pan and line it with baking paper.
2) Grind 1/2 cup of pistachios in a blender until finely ground. In a mixing bowl, mix the flour and ground pistachios.
3) Cream the butter and 1 1/4 cup of sugar with a mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add in vanilla and almond extract; and lemon zest.
4) On low speed, mix in dry ingredients to make a soft dough. Using a spatula, spread the batter evenly in the pan. Coarsely chop the remaining pistachios, then sprinkle then over the batter. Sprinkle 2 tablespoons of sugar over the nuts.
5) Bake for 35 to 45 minutes, or until the dough is firm and turn slightly brown around the edge.
6) Allow the pan to cool for about 45 minutes before cutting them into 2X2 inch squares. Serve.


Gretchen Noelle said…
Lovely cookies! I love the photos to go along with them! Great job!
Mandy said…
wow, so many yummy desserts! Any chance that you'll share the recipe of the Tartelette Macaron Aux Franboises?
daphne said…
I have decided that I would like a pair of your hands, brain and eye for details. These cookies look amazing!
JOjo said…
Great baking!U r such a talented mum!!!
Mind taking more kids? *wink*
ioyces said…
wow! so many goodies!! So did ur brother (SIL's hubby??) get anything in the end?? ;)
Stardust said…
What lovely tart you have there! I would really love to try! Love berries! Hoo... I wonder if you'd share the recipe, though I'd prefer waiting by your oven. Hehehhe...

Love your photos =)
Everything looks so delicious I can't pick a favorite! :)
rokh said…
awwww i'm so jealous! my baking itch is starting on me.
Anna said…
Everything is so beautiful! I especially love the look of those tartelettes - any chance of the recipe?
Anonymous said…
Those first tartlet things look tasty.
Rasa Malaysia said…
I have been trying to stay away from sugar after my binge eating on the cruise but sugar is so hard to resist, huh? And tepung and carb too. Nice baking as usual.
Piggy said…
Hi Gretchen,


Hi Mandy, Stardust & Indigo,

Thanks for your kind words.

Sorry that I can't publish the recipe of Tartelette Macaron Aux Franboises in my blog. The recipe is actually given by a good friend of mine. I promised her that I won't publish the recipe because she plans to sell it in her store.

Hi Daphane,

Haha! I'm flattered!

Hi Jojo,

er... I don't have any kids. ;-)

Hi ioyces,

I didn't give anything to my SIL's hubby (BIL, not my brother). :-P But I did bring the pistachios bars to my Jap class though.

Hi Patricia,

Heehee.... thanks. :-)

Hi rokh,

quick, quick, start baking now! :-)

Hi katskichen,

Thanks for dropping by!

Hi Bee,

Yes, you're right! sweet stuff are hard to resist!
Stardust said…
It's ok Piggy. Thanks anyway. =)

AYE! I want to be your Jap classmate leh!!! (~~;)

Love your works. =)
Marianna said…
The Tartelette Macaron Aux Framboises looks amazing! Too bad the recipe is a secret!!