Every week I tell myself I spend too much time cooking and need to simplify, and every Sunday I seem to end up spending most of the afternoon in the kitchen cooking. Part of it is that I love to cook and love having food ready for the week ahead, and part of it might be that I'm avoiding the other projects (finishing the wedding scrapbook--our 3 year anniversary is this week (!), finishing organizing my part of the basement--sorry Paul, organizing the linen closet, etc., etc.) that I really should be working on. Oh well. The good news is that those projects will always be there, and I really do intend to get to them next weekend (unfortunately I say that every weekend). This Sunday was relatively relaxed. I made the Financiers, the Rustic Potato Bread for TWD (preview--loved it!), granola, prepared salad stuff for the week, and also made Sunday dinner (masa crepes with chard, jicama and cucumber salad, and beans from this book).
My favorite thing about the financiers was how easy they were. After browning the butter, which always makes me anxious, the batter was easy to put together, and I loved that it was just sitting in the fridge hanging out until I was ready to bake. The only problem I had was filling the tins too full. I should have paid more careful instruction to the directions, which I know said not to fill them all of the way. They took longer than I expected to bake--probably 18 minutes in mini muffin tins--and many of them had grown together. Luckily, all of the butter still made them surprisingly easy to get out of the tins. The grocery store was having a huge sale on the champagne mangoes that we love (10 for $5!) this week and I couldn't resist buying 10 of them, so when I noticed the fruit variation I decided I'd have to try it. The mango didn't add a whole lot, I mainly enjoyed the rich almond flavor, but it was pretty, cut the richness, and used up one of my 10 mangoes. I didn't like these quite as much as the Coconut Friands we made last year, and am not sure if I'd make them again (there are just so many good things to try), but I know we'll enjoy eating the rest of them.
I spent last Sunday cleaning out my pantry and cupboards - in the middle of making dinner... Insanity, but it felt so good when it was done. (Still have a stack of boxes to unpack from my move almost 7 years ago...)
ReplyDeleteI really like the idea of adding fruit to these. Such a simple way to dress them up!
So funny that you found this recipe easy... it totally stressed me out. Browning or burning butter and heating egg whites... all sounded scary to me... I guess I'm just not a baker. I like your over the top golden cakes... more top the better,,,fill to the max.
ReplyDeleteOh, so very pretty…and I bet they were wonderful with mango. I loved that they were so easy to put together. I can’t wait to give the chocolate version a try.
ReplyDeleteI have to chuckle about your comments on spending time cooking versus organizing closets and making scrap books!!! I find that I just have to be in the right mood for home organizing projects and when I am I can spend hours or days on a closet or on photos but waiting for that urge to strike is the thing....
ReplyDeleteYour financiers with the mangoes are gorgeous-I bought a mango but put it in a salad with avocados so forgot to leave a few slices for my financiers but thought they would be pretty and good nestled in these sweet mini cakes ;-)
For me cleaning the pantry and fridge is almost like cleaning my soul. So restorative! I loved these little things, especially the chocolate ones. So good! Mango is a good idea Jora!
ReplyDeleteNot meaning to be morbid, Jora. But....when you're lying in your casket, no one is going to be standing around saying that they wished you'd cleaned your basement or linen closet more often but they will be saying what a marvelous cook you were and how many wonderful meals they enjoyed at your table. Anytime you think you get a little stressed about not having your house in perfect order, think of that. I loved the financiers but I bet the mangoes did add a flavor of some kind that would have tasted delicious with the almond flavoring.
ReplyDeleteI'm trying to simplify as well but for some reason this goal never reaches my kitchen choices. Mangos! A great idea! These things can really be anything can't they?
ReplyDeleteJora, nice idea to add mangos to these lovely little French tea cakes - they look very pretty that way and I think adding some kind of fruit to these financiers makes them even more appealing!
ReplyDeleteHave a wonderful weekend!
Happy anniversary! The mango slices were such a pretty addition :)
ReplyDeleteHappy anniversary! Delicious look mangoes!
ReplyDeleteI loved that batter for this was just waiting in the fridge. I could make them fresh twice. Delicious! We adore the Champagne mangos. We wait for the season all year, and then eat them constantly until we can't find them anymore. Then we wait for the next season. Yum! Here's my favorite way to eat these other than plain: Mango Guacamole: http://wp.me/pGc0a-fx The picture isn't great, but the dip is tasty.
ReplyDeleteCooking projects are always a welcome distraction from the more pressing chores that one really should be focusing on. I've just made these this week and we really enjoyed them.
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