Lemon Curd Macarons

Lemon Curd Macarons | Korena in the Kitchen

Happy New Year, friends! Here’s to 2015 being the sweetest year yet, and what better way to start a sweet year than with a lemon curd macaron? Given that you can buy lemons and oranges year round in any grocery store, it can be easy to forget that citrus is in fact a winter fruit. However, the explosion of different varieties of lemons, oranges, and grapefruits during the colder months of the year proves that nature still works on a schedule, and that schedule clearly states that citrus coincides with winter, making a lemon curd macaron a perfectly Christmas-y (I made these as part of my Christmas Baking) or New Years-y thing, indeed.

Lemon Curd Macarons | Korena in the Kitchen

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Daring Bakers: Peperkoek

Peperkoek | Korena in the KitchenFor the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread.

I very nearly didn’t do this challenge, but last night I re-read the recipe and realized that it was incredibly simple and also that I’ve really liked every other Dutch baked good I’ve ever made, so I baked it first thing this morning and now here I am juuuuuust squeaking in under the deadline. Turns out that ontbijtkoek, or Dutch breakfast bread, is the perfect thing to nibble on while you sip tea, contemplate your Christmas holidays, and forget what day it is.

Peperkoek | Korena in the Kitchen

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Linzer Cookies

Linzer Cookies | Korena in the Kitchen

If you’re looking for the perfect Christmas cookie, I think I may have found it: the Linzer cookie. Last year I made a Linzer torte – rich walnut pastry spiced with cinnamon, cloves, and lemon zest filled with raspberry jam – that ended up being my favourite item on the Christmas Baking List, and I couldn’t wait to try it in cookie form. They have that traditional Old World Christmas feel thanks to their Austrian roots, and are just fussy enough (rolling the dough, cutting out the cookies, assembling them, etc) to fall into the “special occasion” category.

Linzer Cookies | Korena in the Kitchen

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Classic Molded Shortbread

Classic Molded Shortbread | Korena in the KitchenI’ve had this post “on deck” for about two weeks now but just haven’t been able to find the time to add the pictures and actually publish it. I remember when I was posting three times a week on this here blog – now I’m lucky if I can manage three posts a month! However, with it being the 2014 Christmas Baking Season, and with all the blog-worthy baking that has been coming out of my kitchen, and fact that I’m off work for a few weeks over the holidays, maybe I’ll actually be able to get it together to post a few more times before this month is over…

Classic Molded Shortbread | Korena in the Kitchen

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Cocoa-Cinnamon Palmiers {and what to get the foodie on your list}

Cocoa Cinnamon Palmiers | Korena in the KitchenAs the foodie in my family and circle of friends, over the years I have received a good amount of useful, useless, awesome and/or strange kitchen gadgets for Christmas. And while I always appreciate a gift and the fact that someone thought of me when they saw those silicon pot holders or these teeny tiny tongs or this decorative cheese knife or that Slap Chop (OK, so maybe the Slap Chop ended up at the thrift store…), there’s only so much room in my kitchen. In my case, the kitchen gadgetry gifts are combined with being “the one who likes cats”, which explains how I came to own not one but TWO cat-shaped ceramic creamers.

cat creamers | Korena in the Kitchen

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Daring Bakers: Paris-Brest

Paris-Brest | Korena in the KitchenThe November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.

My favourite Daring Bakers challenges are the ones where I get to pretend to be a fancy-pants pastry chef, so despite being several days late with this post, I was actually pretty excited about this month’s challenge: a very French pastry called the Paris-Brest. This pastry, which is a ring of choux pastry filled with praline crème mousseline, commemorates the famous bicycle race between Paris and Brest, and its circular shape is supposed to represent a wheel. Apparently it was created because the riders needed a high calorie snack to refuel them after their 1,200 kilometer race – the early 20th century equivalent of a PowerBar!

Paris-Brest | Korena in the Kitchen

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Daring Bakers: Sachertorte

IMG_5740 The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte. This month I was thrilled to be hosting a Daring Bakers’ Challenge for the second time. My favorite challenges are the ones where I get to bake a cake and/or pretend to be a pastry chef, so for this month’s challenge I chose a recipe for a classic European-style chocolate cake: the Austrian Sachertorte. Sachertorte | Korena in the Kitchen

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Blackberry Cinnamon Buns

Blackberry Cinnamon Buns | Korena in the Kitchen

Several weeks ago we were invited to Nate’s aunt’s house for a “bun throw”, which, as it turns out, has nothing to do with actually throwing buns – it’s more of a family brunch. Nevertheless, I figured buns were appropriate, so I made cinnamon buns. But not just regular cinnamon buns: I added blackberries.

Blackberry Cinnamon Buns | Korena in the Kitchen

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French Chocolate Cake

French Chocolate Cake | Korena in the KitchenThe building where I work has a really nice high performance gym, and I’m lucky to have a flexible-enough work schedule so that I can work out there three mornings a week. However, along with warm-up, cool-down, showering, and making myself look presentably professional for work, this only leaves about twenty to thirty minutes for actual exercise, so to get the most bang for my buck I usually end up doing some combination of lifting moderately heavy things at a high intensity (aka “lifting weights faster“). As a result, I guess I look like I’m working pretty hard, because I often get asked what I’m training for. My stock answer is, “I’m training for life”, but more accurately it should probably be something along the lines of, “I have a tendency to bake and eat a lot of cake and I need some way to balance it out if I’m going to fit into my jeans.” Because there is no way I’m *not* going to bake and eat a chocolate cake as delicious as this one:

French Chocolate Cake | Korena in the Kitchen

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Blackberry Cream Cheese Ensaimadas

Blackberry Cream Cheese Ensaimadas | Korena in the KitchenEnsaimadas, a coiled Spanish pastry of enriched yeasted dough, were the second half of August’s Daring Bakers Challenge, and I’m happy to share that these blackberry and cream cheese filled babies are probably the best thing I’ve made in a long time. Thank you Swathi for this recipe!

Blackberry Cream Cheese Ensaimadas | Korena in the Kitchen

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