The Cardboard Kitchen was featured in the April issue of Jalouse, the French style magazine!
Many thanks to my friend Otilia for providing the translation, and to Florence Valencourt for the virtual interview. Next time I would like to be interviewed while sipping café au lait along the Champs-Elysées!
To get the American version of the recipe, and to see the homage from the Cardboard Kitchen, be sure to read my next post!
CHEF, HERE’S THE RECIPE!
IT’S CARDBOARD CHIC!
Everything that comes out of artist’s Patianne Stevenson’s kitchen is recycled, eco-artsy, and calorie free! A real dream come true for foodies who are concerned about their weight.
“Everything prepared in the Cardboard Kitchen is made from recycled ingredients”, says Patianne Stevenson. “I visit wine stores for boxes with colors, grocery stores for the perfect textures, and art supply stores for that certain thickness. Everyone is very happy to have me remove cardboard boxes, and I love stocking the cardboard pantry! I begin my recipes with an organized work plan. I layout the utensils I will need for each recipe: various sizes of scissors, utility knives, glue brushes, and erasers. I then take a look in The Cardboard Kitchen pantry. I had stored a piece of peanut butter colored cardboard. Mixed with vanilla and chocolate colored cardboard, cut to fit and assembled, I knew this would become a sweet creation. I decided on a cardboard homage to one of my favorite cupcake recipes, Peanut Butter Brownie Cupcake With Peanut Butter Frosting and Chocolate Dipped Cherry. What’s nice about The Cardboard Kitchen is there no waiting until the cupcakes come out of the oven! But sadly, you can’t lick the bowl!
For the gourmands, here is the real recipe:
100g creamy peanut butter
256g broken chocolate bar
little vanilla extract
175g of flour
200 grams sugar
10g baking powder
Preheat oven to 180C
Melt butter and chocolate in bain marie, stirring to mix
Add peanut butter, blend well
Beat in eggs one at a time, until smooth
Stir in vanilla
In another bowl mix sugar, flour and baking powder.
Add to chocolate mix. Stir until smooth.
Fill muffin cups two thirds full.
Bake 20 min. Cool.
Peanut Butter Cream:
100g peanut butter
150g icing sugar
20-30 cl cream
Use a pastry sock to decorate the cupcakes.
Chocolate covered Cherries:
12 cherries in syrup
75g dark chocolate
Remove cherries from syrup and pat dry
Melt butter and chocolate in a bain marie
Dip cherry and place on parchment to set.
Place cherry on top!
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