Gateau Au Chocolat Fondant de Nathalie Recipe
It was 4:55 and I was expecting my family over at 5:30 for my mom’s birthday dinner. Thirty-five minutes. I bit my lip and skimmed the recipe again. It looked totally doable, but my own “mommy-brain” had also been causing me to make a number of mishaps in the kitchen lately, and I couldn’t afford that with just 35 minutes on the clock. I deliberated for about ten more seconds, then remembered how much we always enjoyed chocolate cakes for Mom’s birthday in years past. Today needed that little bit of birthday special, and I would bring it. So I set to action, taking every shortcut I could think to take (on an already-simple recipe) and hoped for the best.
Two Christmases ago, my mother in law gave us a huge tin of Starbucks Hot Cocoa Mix
Whether you’ve just moved into your own apartment or you’ve just decided you want to make a batch of cookies for this rainy day, every kitchen should have these basic ingredients for baking. Chances are you will still need basic refrigerator items, too, like eggs and butter, but having these pantry staples ahead of time will save you a lot of hassle. There’s nothing quite as annoying as getting halfway into a recipe, batter-dripping spatula in hand, only to realize you don’t have a key ingredient to finish! So stock up, and happy baking!
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So. Good.
I was pretty sure I was the last person to hear about this delightful coffee concoction, but when I texted a photo to one of my friend groups last year, 4 of the 5 didn’t know what it was. When I posted it to my IG account, enough people asked what it was that I decided there were definitely more people that needed to know about it. And bloggers don’t let readers miss out on recipes that are both super easy and super yummy (and extremely Instagrammable). So I wrote this post up for y’all, and then… I forgot about it? I don’t know what happened, but here we are a year later, and I will now think of this as my “1-yr anniversary with Dalgona Coffee” celebratory post. If you haven’t tried it yet, this coffee whip is everything you are hoping it would be: creamy and frothy (without using any cream), tasty, and EASY.
It’s been about a year now since I started making it. As we had all started to adjust to the new normal of hunkering down at home last spring, I watched the world learn new things: how to bake banana bread, how to bake sourdough, and how to make Dalgona coffee. Dal-what?? What was this beautiful creation, and how could I get it in my life?!
It’s really as easy as this picture says:
The ingredients are easy to procure, and it’s a texture and taste I would pay good money for. But I don’t have to! You can totally make this at home!
What do I use to blend it?
The main question is how you plan to blend the coffee whip. If you have a hand immersion blender with a whisk attachment, I definitely recommend that. It’s what I use, and it takes about 30 seconds to whip up (unless you’re ridiculous like me and try to do it one-handed while taking a video and end up splattering it on everything within a 2 ft radius).
If you don’t have a hand immersion blender with whisk attachment, the most common recommendation seems to be to use a hand mixer (but you’d have to wash a big bowl afterwards) or a milk frother. Though… if you have a milk frother, I wonder if you might be too fancy for instant coffee. Then again, I have a milk frother and I still like this particular drink very much.
The other option is to use a wire whisk and blend it manually. I’ve read online that it is taking people upwards of 20 minutes when using a whisk, and someone even told me it took an hour. And I honestly couldn’t imagine why. Maybe he tried a little bit of liquid in a big bowl? So I tried it myself and timed it, just so I could tell you here.
First I put the ingredients into a glass, then spun the whisk around with my hands like I was trying to start a fire. I stopped when it was about 3-4x the volume of the original mixture, which took exactly 5 minutes. I dolloped half of the coffee whip into a glass of milk for Ben, and the other half for myself. Stir, sip, and…
It was delicious!!! True, the final result is *slightly* less pretty, but it tasted just as good and still had that wonderful creamy texture. Honestly. And if you were willing to do the fire-starter method for longer (maybe tag team with someone), you could probably get more volume/fluffiness. But I don’t think it’s necessary.
So if the lack of a hand mixer or milk frother or hand immersion blender is keeping you from trying this, and you don’t have 20 minutes of whisking strength in your arms, then try this fire-starter whisking method!
Also, make sure you stir everything up nicely before you drink it to get that whipped texture mixed in, and use your fat boba straw to get nice big gulps of that creaminess!
Fun ways to involve your young children at every age!
I love to bake. I love my kids. I always daydreamed about the day I would bake with my kids. It would be perfection: We would laugh and smile and get flour in our hair and have chocolate smeared around our mouths. They would take turns cracking eggs and I’d show them how to fish the shells out using bigger shell pieces. They would sit on the counter and turn on the mixer and be amazed as liquid cream whipped up into mounds of fluffy, sweetened clouds of bliss.
It was going to be magical. I could not wait.
Baking is therapeutic to me. I love the quiet rhythm of scooping flour and sometimes sinking my hands into the flour bin and squeezing fistful of the soft powder just for fun. I didn’t know it was “sensory play” at the time, but as a kid I used to love dunking my hands into the huge bin of flour and indulging in the cool, soft, light and almost liquidy sensation it gave. I love the warm smell of cocoa powder and the stress-relieving powers of kneading a smooth dough under my palms (and the amazing smell of fresh bread baking in the house!). It calms me.
Baking with kids is not therapeutic to me. It can actually be pretty stressful. They get eggs everywhere, then lick it off their fingers (ACK! NO!!). They scoop flour, then spill it (ugh). They stir a batter, then tip over the bowl (nooo!!). They constantly beg, “MOMMY CAN I DO THAT MOMMY IT’S MY TURN MOMMY I WANT TO DO THAT!” They sneak bites of chocolate (mmMMmMMMmmm). They sniff at everything (ahhHHHhhHhhH). They squeal with delight when I let them lick freshly churned ice cream off the paddle (which also makes for the cutest chocolate-covered smiling faces!). They smile with closed eyes and then stop talking altogether when they finally get to bite into the freshly-baked cookies they’ve been smelling for the last fifteen minutes.
…Like the ones we had tonight. We used my favorite chocolate chip cookie recipe, and somehow it came out wrong. Maybe I made a measurement error while doubling the recipe (I should not have–it already makes a generous amount!). Maybe it was baking with a 2- and 4- year old. Maybe my daughter counted the wrong number of scoops of flour. Whatever the case, the cookies rose too much and were more cakey than chewy. Even as I scooped out hunks of dough to form into logs for freezing, I realized that some logs were really thick and meaty, and some were goopy and weak. They had not been mixed evenly, and now I had seven failed logs of cookie dough (!) to go through before I could make a proper batch again.
Wah-wah.
But the kids didn’t seem to notice, and Ben didn’t mind at all. When we sat down to milk and cookies, everyone smiled their contented, closed-eyes smiles and there was a chorus of “mmMMm” and “yummMmm” and “Mm, not bad!” around the table. Because really, who’s going to complain about fresh-baked cookies on a rainy day?
And this is always when I start again through the amnesia cycle and think to myself, “Wasn’t that fun? Let’s do it again!” And you know, it IS fun. For the kids. And I know they can’t wait to do it again. There is so much to experience even in cracking an egg. They’ve seen plenty of pictures of eggs, but to hold the cool egg in their palms and tap-tap-tap it against a bowl to crack-CRACK it is another thing. To feel the slimy egg goop on their hands and then watch it blend and disappear into the other ingredients is truly a unique experience. They are seeing, smelling, touching, hearing (and, unfortunately sometimes tasting… bleh!) all in one small little baking task. Baking is such a multi-sensory experience for kids, and one they can actually eventually EAT. There is a special satisfaction that comes with making your own food, and it is such a wonderful thing for kids to create and enjoy the work of their hands.
There is also a ton of practical learning that can take place during a baking session with kids. There are endless opportunities to weave math skills in, such as counting, measuring (fractions!), weighing (units of measure), doubling recipes (multiplication, fractions), measuring time. There is also so much opportunity to introduce rich vocabulary as you describe the smells, textures, tastes, and sounds you hear. They will understand these words in a totally different way when they are actually engaged in hands-on, multi-sensory experiences where they apply. There is plenty of social learning, from taking turns (especially when siblings are involved) to cleanliness (wash yo hands!) to kindness, thoughtfulness, and sharing (cookies for all!). They practice self-control when you tell them not to lick the brownie batter with raw eggs in it, and they have plenty of opportunity practice taking things slowly and cleaning up after themselves.
Sure, JoEllen, that all sounds good, but my kid is only one. Is there really much he can do in the kitchen right now? Why, yes! Yes! There is! And there are plenty of ways to involve toddlers and preschoolers, too. So many that I made lists for you of ways to involve your 1-, 2-, 3-, 4-, and 5- year olds in the baking fun! If you don’t bake as often or can’t think of a single task that would seem successful with your child, then start at the ideas for one-year old children and slowly work your way up as your child proves herself more capable. For example, anyone can take a ripe, browned banana and squish it up in its own skin for banana bread! Fair warning, there’s a decent chance it will burst out of its skin and make a mess, but that’s part of the fun, too (for your kid, at least).
Please note that all of the suggested activities are really just suggestions and ideas based on what has worked for me and my kids. They might not be appropriate for the child(ren) you are working with, so please use your own discretion and knowledge of the child(ren) and their abilities to decide if it is an appropriate activity and adjust the activities as needed. Parents should be nearby and supervise all tasks closely!
If the idea of bringing your young child into the kitchen to bake with you seems daunting, you are not alone. I still shy away from baking with my kids sometimes because of all the potential mess and hazards, but I ultimately choose to do it because I think it is so beneficial and fun. I make it more manageable by choosing age-appropriate tasks for them to participate through. You might be surprised at how much they can do! I know I was tinkering away in the kitchen on my own when I was nine, and I hope to give my kids the same freedom when they get older. Until then, I’ll be here to guide them through the kitchen and hope to make great memories through it!
I LOVE 85C’s sea salt iced coffee. There’s something about the creamy frothiness and the tiniest hint of salt that really makes my taste buds happy. It’s especially refreshing on a hot summer day. I had my first taste in Irvine, and it was always one of the must-haves whenever we went down for a visit. I was so excited when another milk tea shop opened up closer to home, offering Snowfall Iced Coffee, which is a very similar drink. At nearly $5 a cup, though, this wasn’t something I was willing to pay for regularly. I carefully watched them make it and of course went home and tried to recreate it. I think I came pretty close! If you enjoy your iced coffee creamy and sweet with a hint of something different, give this recipe a try and tell me what you think!
Fruit tarts seem to be the one dessert that everyone can agree on– even self-proclaimed “not a dessert person”-people, so it’s always a safe bet. The beautiful fruit patterns also make a bright splash on the dining table, so I like to think it adds to the festivity and decor of the celebration as well.
There are a gazillion recipes for fruit tart out there, which basically consist of a crust, filling, fruit, and glaze. My main gripe with most fruit tart recipes has always been the bother of chilling, then rolling out a crust. I have finally found a crust that skips those finicky steps and gets right to business. Below is my version of this much-loved dessert!
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