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)

Ingredients:
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

Method:
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.