The Cooking In Sanity Project: Monthly Review Mar 2014 - Memorable Moments

Hi everyone!

Today on the Cooking in Sanity project I did my end of the month review for March.  I’m also happy to announce that this means I am officially ¼ of the way through the project, woohoo!  Wish me luck as I continue on my journey!

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Thanks for watching, see you soon,

Lizzie Marie

The Cooking In Sanity Project: Monthly Review Feb 2014 - I Mastered an Infamous Sauce!

Hey everyone!

Today on the Cooking in Sanity project I did my end of the month review for February.  Check it out to see what some of my favorite (and least favorite!) recipes were! 

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Thanks for watching, see you next month!
Lizzie Marie

Recreating the Starring Pastry from Grand Budapest Hotel

Hi guys!

Today I decided to cook (actually, bake!) something a bit different from what I normally do.  I recently saw the Grand Budapest Hotel movie and loved it, and one of the key plotlines to the movie involves a French pastry.  The French pastry, referred to as Mendl’s pastry, looked pretty complicated but really delicious.  I found the recipe online and decided to give it a go!

 Part I

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Part II

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Part III

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This recipe was definitely out of my comfort zone.  I’m not a huge fan of baking because it usually takes a long time and is very exact – and this recipe was no exception.  Every component took a good bit of time and it was definitely a challenge.  However the pastry was super tasty and looked beautiful.  I was pretty proud of how much it looked like the pastry from the movie! 

Thanks for watching, see you next time!

Lizzie Marie

Pop-Up Pastry Sale!

 Wes Anderson fans can enjoy these homemade pastries featured in the Grand Budapest Hotel movie. Two of the three pate a choux layers (dessert puffs) are filled with a crème patisserie of chocolat, piped with white chocolate, dipped in icing and topped with a dark chocolate covered espresso bean.

These lovelies, 6 of them, are looking for a new home no later than Monday, April 7th. Email lizzie@lizziemariecuisine.com  for more details.

 

The Cooking In Sanity Project: Beating Stiff Egg Whites

Hey everyone!

Today on the Cooking in Sanity project I made stiff egg whites with a mixing machine.  Stiff egg whites are a very popular ingredient in cakes, mousses, soufflés, and other pastries and desserts.  Egg whites can be pretty temperamental, and it took a while to get the hang of beating the egg whites to the right texture, but I think I got it down!

Post by Lizzie Marie Cuisine.

 

You have to be patient when beating the egg whites because it will take a while for them to stiffen up.  You need to keep an eye on them too because if you overbeat them, they will lose their fluffiness.  I’m really glad I learned how to make stiff egg whites because I definitely need to know how to make them for future dessert recipes!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Pulverized Almonds

Hey everyone!

Today on the Cooking in Sanity project I made a super quick and simple recipe: pulverized almonds.  Pulverized almonds are a great recipe to have because they’re included in a lot of French cakes and pastries.

Post by Lizzie Marie Cuisine.

 

I’m not the biggest fan of almond flavor, but when I used the pulverized almonds in a cake they had a great flavor.  The almond flavor wasn’t overpowering and had a subtle flavor that added beautiful dimension to the cake.  Definitely an essential recipe!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie