Ombre Coffee Chocolate Panna Cotta…with a deep coffee sauce

Ombre Coffee Chocolate Panna Cotta brings together two things I love the most – panna cotta and ombre. Loved the way it slid out, one shade slowly following another, the perfect jiggle, charming hues. Made a quick coffee sauce too though the panna cotta is really good on it’s own as well. Creamy, deep flavours, satisfying.

The post Ombre Coffee Chocolate Panna Cotta…with a deep coffee sauce appeared first on .

First Look at the 2021 Notre Dame Football Schedule

After an unprecedented 2020 college football season, where Notre Dame joined the ACC as a full-time member, the Fighting Irish will return to their independent schedule this fall. The 2021 Notre Dame football schedule features five ACC opponents, several historic rivals, and a few unique matchups. For Brian Kelly and the Irish to get back …

The post First Look at the 2021 Notre Dame Football Schedule appeared first on UHND.com – Notre Dame Football, Basketball, & Recruiting.

chocolate, rose + raspberry donuts {gluten free}

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I was sitting on our balcony on Sunday afternoon, enjoying the slightly unexpected sunshine, when I noticed, much to my amazement, that we had a couple of small tomatoes growing on our tomato plant!

The tomato plants really have a life of their own. From tiny little plants just a few months ago, there’s one that’s nearly as tall as me.  Until now, however, their upwards growth (and stupendous ability to consumer water) had not been matched by the production of anything other than green leaves.

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This was true for most of our plants (or, at least, the ones that I didn’t kill) but in the last few weeks, we’ve had a little more success. First there were a couple of strawberries. After that, a relatively good crop of salad leaves kept us occupied for a while. The herbs are growing faster than I can use them. Finally, we got our biggest haul. Seven raspberries!

I think the raspberries are the most miraculous to me.  When I first planted the canes, back in March, I couldn’t believe that what was, essentially, a pile of twigs would ever grown leaves, let alone produce fruit. But here I am today with doughnuts (because what kind of celebration doesn’t involve doughnuts) which are topped with a glaze made from our very own raspberries.

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These doughnuts are my pretty standard doughnut recipe, made a little bit fancy with a dash of rose water (not too much, just enough to give a hint of something floral in the background). The glaze is sweet and tangy and bright; it’s nothing more than crushed raspberries and icing sugar. I like to sprinkle freeze dried raspberries on top but I bet crushed pistachios would be pretty amazing too.  Here’s to many more happy harvests!

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chocolate, rose + raspberry donuts {gluten free}

Yield: 6 doughnuts

Ingredients

    For the doughnuts:
  • 70g buckwheat flour
  • 20g ground almonds
  • 30g cocoa powder
  • 90g dark brown muscavado sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 45ml milk
  • 45ml plain yoghurt
  • 1 tablespoon extra virgin olive oil
  • 1 egg
  • 1/2 teaspoon rose water
  • For the glaze:
  • 115g (1 cup) icing sugar
  • 6 or 7 ripe raspberries
  • Freeze dried raspberries, to decorate

Instructions

  1. In a large bowl, whisk together the flour, ground almonds, cocoa powder, sugar, baking powder and salt. In a separate bowl, lightly whisk together the milk, yoghurt, olive oil, egg and rose extract until smooth.
  2. Add the wet ingredients into the dry ingredients and fold through until the flour has just disappeared; don’t overmix! Set the batter aside for half an hour or so just so that the buckwheat flour absorbs as much liquid as it needs to; you should end up with a fairly air-filled batter once the baking powder has started working. Much the better.
  3. Preheat the oven to 180C/350F and grease a 6-hole doughnut pan with a little olive oil (or butter). Spoon the batter into the tin until filled just below the top and bake for 8 – 10 minutes until risen. Check to see if the doughnuts are cooked with a toothpick – it should come out clean. Allow the doughnuts to cool for a few minutes in the tin before transferring to a wire rack.
  4. When the doughnuts have cooled, make the glaze by pushing your raspberries through a sieve to get a couple of teaspoons of juice. Whisk it, little by little, into a bowl of icing sugar until you have the consistency that you want. Cover the doughnuts in the glaze and top with whatever takes your fancy!

Notes

These are only really very lightly adapted from my chocolate and orange doughnuts but I was too excited by the raspberry glaze not to share them again.

3.1

http://londonbakes.com/2015/07/chocolate-rose-raspberry-donuts-gluten-free.html

Sopa Dashi de guisantes con costrones de pan

Me parece mentira que haya pasado poco más de un mes desde mi última publicación, la verdad que ¡os he echado mucho de menos, pero una barbaridad! Por dios, ¡feliz año a todos! Espero que estéis muy bien y lo hayáis pasado lo mejor posible. La razón por la que tuve que parar las publicaciones […]

La entrada Sopa Dashi de guisantes con costrones de pan se publicó primero en Bake-Street.com.

Brad Stevens 3 v 3 Defending Pick & Roll

The following short video of Boston Celtics Head Coach Brad Stevens is is provided to the Coaching Toolbox by eCoach.

eCoach is a platform that provides coaching insights from current and former NBA Head Coaches.

You can check out their platform by registering for a free 7 day trial at this link: Register for a 7 Day Free Trial

Or, click here, to see more information about eCoach

In this 3 on 3 drill, Coach Stevens teaches his concepts for defending a screener who must be guarded as a shooter.

Then, after taking away the shot from the popping screener, the defenders must fly out to guard the next available actions.

Make sure that your sound is on to view this drill.

Click the play arrow to watch the drill

The post Brad Stevens 3 v 3 Defending Pick & Roll appeared first on .

Brad Stevens 3 v 3 Defending Pick & Roll

The following short video of Boston Celtics Head Coach Brad Stevens is is provided to the Coaching Toolbox by eCoach.

eCoach is a platform that provides coaching insights from current and former NBA Head Coaches.

You can check out their platform by registering for a free 7 day trial at this link: Register for a 7 Day Free Trial

Or, click here, to see more information about eCoach

In this 3 on 3 drill, Coach Stevens teaches his concepts for defending a screener who must be guarded as a shooter.

Then, after taking away the shot from the popping screener, the defenders must fly out to guard the next available actions.

Make sure that your sound is on to view this drill.

Click the play arrow to watch the drill

The post Brad Stevens 3 v 3 Defending Pick & Roll appeared first on .

Skillet Cranberry and Apple Cake

This easy skillet cake with cranberries and apples highlights some of my favorite fall flavors – in a lightly spiced batter.

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 Fall and winter are such cozy seasons for baking that I find myself with something in the oven at least a few times a week. This skillet cake is a wonderfully versatile recipe that you can really serve any time of day.

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This post is sponsored by Lodge Cast Iron. Their new bakeware line is gorgeous, sturdy, super versatile (hello, stove to oven to table!) and sure to become some of your favorites. I’ve used Lodge Cast Iron for years in my kitchen and I was very excited to learn about their new line of bakeware including this Baker’s Skillet which is perfect for everything from a savory quiche to a simple and comforting cake like this one. 


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Have a slice with tea or coffee in the afternoon, but make sure to save a bit for breakfast the next day too. Or, you can dress it up with a little bit of confectioner’s sugar and whipped crème fraiche for a gorgeous, low lift dessert.

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 The addition of rye flour here makes the cake exceptionally tender and I love the addition of tart cranberries for both color and a little pop of bright flavor that offsets the sweet and spice. If you don’t keep rye flour you can substitute and equal amount of all purpose or whole wheat flour, and feel free to sub pears for the apples too. 

Skillet Rye Cranberry Apple Cake

Makes one 9 or 10-inch cake

 3/4 cup (150g) light brown sugar

2 large eggs

1/2 cup (115g) unsalted butter, melted

2/3 cup (160g) crème fraiche

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup (130g) all purpose flour

1/2 cup (65g) light rye flour

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 1/2 cups peeled and chopped apple, from 1 large apple

3/4 cup (75g) fresh or frozen cranberries

4 teaspoons crunchy sugar like turbinado 

Confectioners sugar and whipped crème fraiche to serve, if desired

1. Position a rack in the center of your oven and preheat the oven to 350°F. Generously butter the Lodge Bakers’s Skillet or 9-inch cake pan

2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the melted butter, crème fraiche, and spices. Whisk until smooth and emulsified. 

3. Add the flour, baking powder, and salt and whisk until almost combined. 

4. Switch to a rubber spatula and add the cranberries and apples. Fold to combine making sure no streaks of flour remain.

4. Spoon the batter into the prepared pan and smooth the top of the batter with an offset spatula. Sprinkle the sugar over the top. 

5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool. Serve warm or room temperature with a dusting of confectioners sugar and whipped crème fraiche if desired.

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