What's in a name anyways? And the Lemon Bread that got me a KitchenAid!!!

How did I come up with the blog name Les Trois Petits Citrons. Well it's inspired by "Les Trois Petits Cochons" which is the French version of the fairy tale Three Little Pigs. It's always been one of my favorites and it's the perfect name since I'm not the only "little pig" in this story. My two cousins Annie and Tina are also part of this baking obsession and we set up dates to meet and bake up a storm. All three of us have common dreams for the future of this baking adventure, and also, we have the same ultimate favorite dessert flavor: LEMON (citron, in French).

So...Once upon a time, there were trois petits citrons...

Annie and Tina have been away on vacation for a few weeks leaving me alone to eat all my baked good. They are finally back and I'm getting ready to pay them a visit and baked them a Lemon Bread. This bread is so good that my other cousin Priscilla lent me her KitchenAid for a few weeks in exchange of a loaf of my Lemon Bread (well it's not technically my recipe but I'm claiming it anyways). You MUST make this bread!

Favorite Lemon Tea Bread
Adapted from America's Test Kitchen


1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups sugar
2 tablespoons grated fresh lemon zest
3 large eggs
1/4 cup whole milk
1 Tablespoons fresh lemon juice

Preheat oven to 325 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan (or 4 mini loaf pans).

Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant. Add the butter to the bowl and combine the butter and sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the flour mixture, milk and lemon juice until just combined, about 20 seconds (do not overmix).

Scrape the batter into the prepared pan(s) and smooth the top(s). Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached. Total time will be about 65 to 75 minutes for an 8 1/2 by 4 1/2-inch pan or about 35 minutes for 4 mini loaf pans.

Let the loaf/loaves cool in the pan(s) for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

A banana bread fit for the King...of Rock'n'Roll

Inspired by my and Mr Elvis Presley's favorite sandwich, I present you the banana bread with peanut butter swirl.

I just took my favorite banana bread recipe and swirled in some peanut butter. It was delicious, I kept on hoping for a peanut butter bite.

Banana Bread with Peanut Butter Swirl

Adapted from America's Test Kitchen 

For 9" loaf pan

INGREDIENTS

• 2cups unbleached all-purpose flour
• 3/4cup granulated sugar
• 3/4teaspoon baking soda
• 1/2teaspoon table salt
• 1 1/4cups toasted walnuts , chopped coarse (about 1 cup)
• 3very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
• 1/4cup plain yogurt
• 2large eggs , beaten lightly
• 6tablespoons unsalted butter , melted and cooled
• 1teaspoon vanilla extract
• 3/4  cup peanut butter (soften in the microwave for about 15 sec)

INSTRUCTIONS

• 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
• 2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan and spoon peanut butter on top of batter. With a skewer, quickly swirl peanut butter into batter. Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

I'm a Wilton Graduate!

I decided to take a Wilton Cake Decorating class (Level 1 of course!) since my decorating skills do not exist whatsoever. I had tons of fun an learned so much. Though I'm not ready to make a 4 tier wedding cake yet, the first step was taken. After 4 classes where they teach you how to frost, pipe, decorate and tempt you to buy a few dozen gadgets, I had to decorate my own cake as a final project. The cake didn't come easy (as usual!); after a couple of hours baking in horrendous heat and humidity, I had to scrap my homemade cake and rely on good ol' Betty Crocker.

Well this is the progression:

Class1: the basics and some piping practice.

Class2: Frosting a cake

Class3: Decorating cupcakes

Class4: Creating a cake!! I'm kinda proud...

And my nephew didn't mind all that baking at all

It has to begin somewhere...

I've been thinking about it for a while, but tonight, the urge to start my "simpleton" blog is too strong to contain.

Thanh is my name and engineer should be my profession...if I was working. After taking a year off work to travel with my now fiance, Mark, I'm now back to a job-less life with tons of spare time to do nothing...until I discovered baking. Baking, how did I not meet you earlier? And now that we've met, I can tell you that I love you and yet, sometimes, you drive me insane. Why do you make my cookies flat, my tart shell shrink and my chocolate cake dry?

Well ever since I started baking, I've had my fair share of trials and tribulations... and gained pounds. This blog will document those perfect recipes that make me feel like Julia Child for a day and then those embarrassing baking experience that make me wish I was Julia Child...

I warn you thought, I am no writer and I am no pastry chef. This is only a blog of a girl with a lot of free time, who just fell in love...with baking.

Let the journey begin...