Original recipe:
1/4 c. egg whites
7 Tbsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
2/3 c. flour
2 Tbsp. butter, melted
Our recipe:
1 1/4 c. egg whites
2 c. + 3 Tbsp. sugar
2 1/2 tsp. vanilla extract
5/8 tsp. salt
1 2/3 c. + 1 2/3 c. flour
5/8 c. butter, melted
Preheat waffle maker. (We set ours at 2.5)
In a small mixing bowl, whisk together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix with melted butter. Beat in the rest of the flour until smooth.
Pour 1/2 of a medium baking scoop onto the oiled waffle maker. Cook for 2 minutes. Immediately transfer to rolling station. Roll with roller and then let rest until cooled.
If the end of the cone does not seal, place a chocolate chip at the bottom while cone is still very warm to the touch.
Monday, October 3, 2016
Monday, May 30, 2016
Almond & Honey Tart
Almond & Honey Tart
(for two 9-inch tart pans)
Crust Ingredients:
all purpose flour - 250 g
butter - 120 g
sugar - 120 g
egg - 1
Filling:
butter - 100 g
honey - 60 g
fresh cream - 60 g
sugar - 60 g
sliced almonds - 200 g
In a bowl, place the room temperature butter and using a mixer, beat until smooth.
Add sugar and beat until white; add egg and mix well.
Sift flour into butter and sugar mixture and mix until dough forms. Divide dough into two. Wrap dough balls in plastic wrap and put in the fridge for about 30 minutes.
Remove dough and knead on a floured surface into a tart share; place into two tart pans, poking holes on surface with a fork.
Put into a 360 degree Fahrenheit preheated oven for 8-9 minutes. Remove from oven and cool.
For filling: put butter, sugar, honey and cream into a saucepan and simmer on a low temperature until mixture thickens slightly.
Add almonds and simmer slowly, allowing to further thicken, until the mixture becomes thick enough to drizzle off the spoon.
While warm, add almond mixture to crusts and smooth surface; place into 395 degree Fahrenheit oven for 7-9 minutes until almonds are slightly browned.
Cool tart and enjoy!
(for two 9-inch tart pans)
Crust Ingredients:
all purpose flour - 250 g
butter - 120 g
sugar - 120 g
egg - 1
Filling:
butter - 100 g
honey - 60 g
fresh cream - 60 g
sugar - 60 g
sliced almonds - 200 g
In a bowl, place the room temperature butter and using a mixer, beat until smooth.
Add sugar and beat until white; add egg and mix well.
Sift flour into butter and sugar mixture and mix until dough forms. Divide dough into two. Wrap dough balls in plastic wrap and put in the fridge for about 30 minutes.
Remove dough and knead on a floured surface into a tart share; place into two tart pans, poking holes on surface with a fork.
Put into a 360 degree Fahrenheit preheated oven for 8-9 minutes. Remove from oven and cool.
For filling: put butter, sugar, honey and cream into a saucepan and simmer on a low temperature until mixture thickens slightly.
Add almonds and simmer slowly, allowing to further thicken, until the mixture becomes thick enough to drizzle off the spoon.
While warm, add almond mixture to crusts and smooth surface; place into 395 degree Fahrenheit oven for 7-9 minutes until almonds are slightly browned.
Cool tart and enjoy!
Sunday, March 6, 2016
Pumpkin Pie Oatmeal Crumb Bars
INGREDIENTS:
For the Oatmeal Crumb:
1¼ cups all-purpose flour
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
For the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1¼ cups canned pumpkin
⅓ cup evaporated milk
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1¼ cups canned pumpkin
⅓ cup evaporated milk
DIRECTIONS:
1. Make the Oatmeal Crumb: Preheat oven to 350 degrees F and adjust oven racks to center and upper-middle positions. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.
2. In a medium mixing bowl, whisk together the flour, oats, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add the melted butter and vanilla extract, then stir with a fork until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake on the center rack for 15 minutes.
3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, and then the evaporated milk until the mixture is smooth and thoroughly combined.
4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the pan to the oven, placing it on the upper-middle rack, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly.
5. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Friday, January 8, 2016
Boston Cream French Toast
1. make pastry cream (see below)
2. make french toast - after making place in 200° F oven to keep warm
3. make chocolate (see below)
4. assemble (see below)
Pastry cream recipe:
3 c. whole milk
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4 c. cornstarch
1 Tbsp. flour
4 large egg yolks
1/4 c. butter
1 c. heavy cream, whipped to soft peaks
In a medium-sized saucepan, stir together 2 1/2 c. milk, sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Whisk the cornstarch, flour, and egg yolks with remaining 1/2 c. milk.
Whisk some of the hot milk mixture into the egg mixture to temper them.
Pour the egg mixture back into the remaining simmering milk. (Pouring through a strainer will prevent lumps later.) Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
Remove from heat and strain through a fine sieve. Stir in the butter and vanilla extract. If you are going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it.
Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), and then refrigerate until cool.
To complete, fold the whipped cream into the cooled pastry cream.
Other variations:
Caramel - add 3/4 c. chopped caramel (21-23 individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.
Chocolate - add 1 c. (6 oz.) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.
Peanut Butter - add 3/4 c. smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth.
Ganache:
1 c. chocolate chips or chopped semisweet chocolate
1/2 c. heavy whipping cream
2 tsp. softened butter
Place chocolate and cream in a small saucepan or microwave-safe bowl.
Heat over low heat (or in the microwave) until the cream is very hot. Remove from heat and add 2 tsp. butter and stir until the chocolate melts and the icing is smooth.
Assemble:
Place one piece of warm toast on the plate, top with a generous scoop of pastry cream, and spread to the edge of the bread. Place another piece of toast on top of cream and then cover the top piece with a thick layer of warm ganache icing.
Serve!
Makes about 4 sandwiches - I think
2. make french toast - after making place in 200° F oven to keep warm
3. make chocolate (see below)
4. assemble (see below)
Pastry cream recipe:
3 c. whole milk
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4 c. cornstarch
1 Tbsp. flour
4 large egg yolks
1/4 c. butter
1 c. heavy cream, whipped to soft peaks
In a medium-sized saucepan, stir together 2 1/2 c. milk, sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Whisk the cornstarch, flour, and egg yolks with remaining 1/2 c. milk.
Whisk some of the hot milk mixture into the egg mixture to temper them.
Pour the egg mixture back into the remaining simmering milk. (Pouring through a strainer will prevent lumps later.) Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
Remove from heat and strain through a fine sieve. Stir in the butter and vanilla extract. If you are going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it.
Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), and then refrigerate until cool.
To complete, fold the whipped cream into the cooled pastry cream.
Other variations:
Caramel - add 3/4 c. chopped caramel (21-23 individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.
Chocolate - add 1 c. (6 oz.) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.
Peanut Butter - add 3/4 c. smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth.
Ganache:
1 c. chocolate chips or chopped semisweet chocolate
1/2 c. heavy whipping cream
2 tsp. softened butter
Place chocolate and cream in a small saucepan or microwave-safe bowl.
Heat over low heat (or in the microwave) until the cream is very hot. Remove from heat and add 2 tsp. butter and stir until the chocolate melts and the icing is smooth.
To make the ganache, place 1 cup chocolate chips or chopped semisweet chocolate and 1/2 cup heavy or whipping cream in a small saucepan or microwave-safe bowl or cup.
Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, add 2 teaspoons of softened butter and stir until the chocolate melts and the icing is smooth.
Assemble:
Place one piece of warm toast on the plate, top with a generous scoop of pastry cream, and spread to the edge of the bread. Place another piece of toast on top of cream and then cover the top piece with a thick layer of warm ganache icing.
Serve!
Makes about 4 sandwiches - I think
Non-Alcoholic Egg Nog
Serves 2
2 c. milk
5 cloves
1/2 tsp. ground cinnamon
1/4 c. sweetened condensed milk (which is about 1/4 can)
4 egg yolks
1/2 c. sugar
1 c. heavy whipping cream
3/4 tsp. ground nutmeg
1 tsp. vanilla extract
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan continually stirring until the mixture is no longer chilled. Slowly increase the heat to medium still continually stirring and bring the mixture to a low boil. DO NOT allow the mixture to come to a rolling boil! Once mixture has come to a low boil, turn off heat.
In a medium bowl, combine the eggs and sugar. Beat eggs using a mixer until lightened in color and fluffiness.
Slowly temper the eggs by adding a little bit of the hot milk mixture into the egg mixture. Stir to incorporate. Continue adding the hot milk mixture to the egg mixture until the egg mixture has come to a warm temperature. Pour the egg mixture into the milk mixture and heat over medium heat for 3-5 minutes, stirring frequently until thickened. You will know it is thick when you can leave a clean line on the back of the spoon but be careful because the mixture is hot on the back of the spoon.
Add the heavy whipping cream and nutmeg and mix until incorporated. Then turn off heat and add vanilla.
Strain through a fine mesh strainer and then place in an airtight container in the fridge. Let cool for at least 1 hour, preferably longer. We like ours cold which takes at least 6 hours.
2 c. milk
5 cloves
1/2 tsp. ground cinnamon
1/4 c. sweetened condensed milk (which is about 1/4 can)
4 egg yolks
1/2 c. sugar
1 c. heavy whipping cream
3/4 tsp. ground nutmeg
1 tsp. vanilla extract
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan continually stirring until the mixture is no longer chilled. Slowly increase the heat to medium still continually stirring and bring the mixture to a low boil. DO NOT allow the mixture to come to a rolling boil! Once mixture has come to a low boil, turn off heat.
In a medium bowl, combine the eggs and sugar. Beat eggs using a mixer until lightened in color and fluffiness.
Slowly temper the eggs by adding a little bit of the hot milk mixture into the egg mixture. Stir to incorporate. Continue adding the hot milk mixture to the egg mixture until the egg mixture has come to a warm temperature. Pour the egg mixture into the milk mixture and heat over medium heat for 3-5 minutes, stirring frequently until thickened. You will know it is thick when you can leave a clean line on the back of the spoon but be careful because the mixture is hot on the back of the spoon.
Add the heavy whipping cream and nutmeg and mix until incorporated. Then turn off heat and add vanilla.
Strain through a fine mesh strainer and then place in an airtight container in the fridge. Let cool for at least 1 hour, preferably longer. We like ours cold which takes at least 6 hours.
Peppermint Meringues
3 large egg whites
pinch of fine salt
1/4 tsp. cream of tartar
3/4 c. superfine sugar
1/4-1/2 tsp. peppermint extract (or finely crushed candy canes)
red food coloring, preferably gel
Position oven racks in the top and bottom thirds of the oven and preheat to 250° F. Line 2 baking sheets with parchment paper.
**It is important to gather all ingredients for this recipe prior to starting. Having the ingredients already measured out is incredibly helpful so that you can keep beating the eggs while adding ingredients.**
Beat the eggs whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1/4 c. at a time. If using candy cane powder, lower sugar to 1/2 c. and add candy cane powder while beating after you add the sugar. Continue to beat until stiff peaks form. If using peppermint extract, add after sugar has been added in.
Fold the top of a pastry bag fitting with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3-4 more evenly spaced strokes. (This didn't really work for us as the food gel stuck to the container instead of the meringue.)
Fill the bag with meringue. Try to spoon it directly into the center so you do not smudge the food coloring. Pipe 1-inch in diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
Bake until the meringues are no longer glossy and feel light and dry when picked up - about 1 hour. (In our Mauritania oven, bake for only 45 minutes.) Turn off the oven heat and prop the door open. I use kitchen towels or hot pads to prop the door open just a little bit. Leave the meringues in the oven until they are completely dry - about 1-2 hours.
Store meringues in an airtight container at room temperature for up to 2 days - if they last that long.
Makes about 42 meringues
** These can be made without the peppermint if you just want a pavlova. Instead of piping into cookies, just spread stiff egg whites onto parchment paper in whatever shape you like. Make sure it has even thickness and then proceed with recipe.
pinch of fine salt
1/4 tsp. cream of tartar
3/4 c. superfine sugar
1/4-1/2 tsp. peppermint extract (or finely crushed candy canes)
red food coloring, preferably gel
Position oven racks in the top and bottom thirds of the oven and preheat to 250° F. Line 2 baking sheets with parchment paper.
**It is important to gather all ingredients for this recipe prior to starting. Having the ingredients already measured out is incredibly helpful so that you can keep beating the eggs while adding ingredients.**
Beat the eggs whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1/4 c. at a time. If using candy cane powder, lower sugar to 1/2 c. and add candy cane powder while beating after you add the sugar. Continue to beat until stiff peaks form. If using peppermint extract, add after sugar has been added in.
Fold the top of a pastry bag fitting with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3-4 more evenly spaced strokes. (This didn't really work for us as the food gel stuck to the container instead of the meringue.)
Fill the bag with meringue. Try to spoon it directly into the center so you do not smudge the food coloring. Pipe 1-inch in diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
Bake until the meringues are no longer glossy and feel light and dry when picked up - about 1 hour. (In our Mauritania oven, bake for only 45 minutes.) Turn off the oven heat and prop the door open. I use kitchen towels or hot pads to prop the door open just a little bit. Leave the meringues in the oven until they are completely dry - about 1-2 hours.
Store meringues in an airtight container at room temperature for up to 2 days - if they last that long.
Makes about 42 meringues
** These can be made without the peppermint if you just want a pavlova. Instead of piping into cookies, just spread stiff egg whites onto parchment paper in whatever shape you like. Make sure it has even thickness and then proceed with recipe.
Richie’s fabulous Coal
Ingredients:
Family package of Oreos (crushed up with small chunks to have the crunch)
Marshmallow cream (fluff)
¼ cup butter
Instructions: Melt butter in a pan over the stove. Put marshmallow cream in the butter and mix together. Add the oreos to the butter/marshmallow cream. Mix together and put in a buttered 9x13 pan. Place in the fridge to cool.
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