French Macarons

FRENCH MACARONS

Ingredients:

Almond Flour 4 3/8 oz
Confection Sugar  7 3/8 oz
Granulated Sugar 4 tbs
Salt
Egg Whites

Directions:

Beat egg whites until they are fluffy and whipped (4 egg whites)

Once it is a little whipped start adding granulated sugar one spoon at a time (4tbs)

Whip until its whipped and glossy. (Takes 4-8 minutes)

Fold in almond flour and confection sugar combination little at a time.

Pipe into parchmain paper on baking sheet. Rest for 30 minutes till it becomes dry.

Use water on tip of finger to push the tips of macarons down.

Bake 15 minutes and switch between top/bottom tray.

Filling:  (Lemon Curd):

Lemon Juice ½ cup
Butter (unsalted) 3 tbs
Granulated Sugar ½ cup
Egg White 3 eggs 1 egg yolk
Vanilla Extract
Salt

Directions:

Pour ½ cup Lemon juice with 3 tbs of butter and bring to a simmer boil.
Take 3 eggs and 1 egg yolk and mix with ½ cup granulated sugar until they are well mixed.
When the lemon juice and butter comes to a boil take it off the heat and whisk it little at a time to the sugar/yolk batter. Mix and stir well.
Take the mixture back to the stove over low heat and stir with wooden spoon.
When it curds and steams a little take it off and pour in bowl and cover with plastic wrap making sure the wrap touches the curd.
Add a little of vanilla extract and little bit of salt.
Let it cool for 30 minutes and place in fridge. 

Filling:  (Vanilla Cream Butter):

Cream
Granulated Sugar ½ cup
Egg White 2 Large Egg Whites
Vanilla Extract ¼ tsp
Salt

Directions:

Add water to a saucepan and bring to simmer.
In a separate bowl add two large egg whites and ½ cup granulated sugar.
Wisk it together.
Put it over the simmering water and leave for about 3-4 minutes until mixture is hot to the touch. Keep stirring so eggs don’t cook. It will clear out as sugar melts.
Whisk it until eggs white cools down and becomes fluffy and white.
Keep whisking until it cools completely down.
Add one stick of butter in cubes in room temperature and mix together.
Add ¼ spoon Vanilla Extract and pinch of salt and mix well together.

Berry Fool Recipe

Berry Fool Recipe

Step 1:

Chop ½ a box of fresh strawberries into ¼ pieces. Mix ½ of a box of the raspberries with the strawberries. Add 3 spoons full of natural white sugar. Mix well using a spoon. (Use spoon gently while mixing the sugar as the raspberries can break). Refrigerate for 1.5 hours to 2 hours maximum.

 

 Step 2:

Take ½ of the remainder strawberries and the ½ remainder of the raspberries (leave 2 raspberries for garnish later) and mix in 2-3 spoons of sugar and blend it really smooth. Refrigerate for 2 – 2.5 hours maximum. 

 

Step 3:

Get a carton of heavy whipping cream and pour about 1.5 - 2 cups of the milk to a bowl. Add ¼ cup of sour cream and 6-8 spoons of sugar (depending on how sweet you like the cream). You can taste test the cream each time before adding a spoon of sugar. This step is important and you want the milk texture to turn into a creamy texture. So you have to mix it for about 15-20 minutes until the liquid turns to cream. The step is kind of a pain in the neck but worth it! 

  

Step 4:

Before doing this step in a separate small bowl set aside some of the white cream to use as the top layer at the end. Then take the juice from step 2 and mix it with the white cream until it turns into this pink color.

Step 5:

Now we just assemble.

If you don’t have glasses like this you can use a round bowl. First place the frozen fruits from step 1 as the bottom layer. Then add the pink cream from step 4 over the bottom layer. Then add more fruits from step 1. Then add a little bit of the white cream you kept aside from step 3. Add cookie crumbs if you like and lastly add the final raspberry you kept aside as garnish.

Honey Oat Bread

Ingredients

• 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
• 1 1/3 cups whole-wheat flour, or white whole-wheat flour (see Tip)
• 1 cup all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons salt
• 8 ounces (scant 1 cup) nonfat or low-fat plain yogurt
• 1 large egg
• 1/4 cup canola oil
• 1/4 cup clover honey, or other mild honey
• 3/4 cup nonfat or low-fat milk

Preparation

1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

CRUMB CAKE

Ingredients:

For Crumb 

1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon

1/8 teaspoon table salt
8 teaspoons unsalted butter (1 stick) melted and still warm
1 3/4 cups cake flour

For Cake 

1 1/4 cups cake flour

1/2 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon table salt

6 tablespoons unsalted butter (3/4 stick)

1 large egg yolk

1 teaspoon vanilla extract

1/3 cup buttermilk (substitute with lemon juice and cream)

Confection Sugar for decoration 

Directions: 

For the Crumb

1.) Whisk sugars, cinnamon, salt and butter in medium bowl to combine.
2.) Add cake flour and stir until the mixture is dough like.

3.) Set aside and let it be in room temperature for about 15 minutes.

For the Cake

1.) Preheat oven to 325 degrees.

2.) In a bowl mix cake flour, sugar, baking soda and salt and mix with mixer.

3.) Slowly add butter in small cubes and mix with the batter.

4.) In a separate bowl add egg yolk, vanilla and buttermilk and mix it together.

5.) Combine ingredients from step 3&4 together.

6.) Add the cake batter to a well greased baking pan.

7.) Take the crumb from the first part and using your fingers make smaller pieces.

8.) Add crumb to the cake batter on the pan starting from the middle and working your way to the outside.

9.) Bake for 40 minutes or until toothpick comes out clean.

10.) Place cake on a decorative plate and dust with confections sugar.

BLUEBERRY CRUMB CAKE

For the streusel:

• 1/4 cup granulated sugar                                    1/8 teaspoon ground nutmeg
• 1/3 cup light brown sugar, lightly packed                   1/4 pound (1 stick) unsalted butter, melted
• 1 teaspoon ground cinnamon                                1 1/3 cups all-purpose flour

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)  1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar                                           1 teaspoon baking powder
• 2 extra-large eggs, at room temperature                            1/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract                                               1/2 teaspoon kosher salt
• 1/2 teaspoon grated lemon zest                                     1 cup fresh blueberries
• 2/3 cup sour cream                                                 Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

PUMPKIN GINGERBREAD TRIFILE

Ingredients

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

CREPES

CREPES

Crepes

Ingredients

• 1 cup plus 2 tablespoons milk
• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons water
• 2 large eggs
• Pinch of coarse salt
• 1/4 cup unsalted butter, melted, plus more for skillet

Directions

1. In a medium bowl, whisk together milk, flour, water, eggs, salt, and butter until well combined. Transfer to a pitcher and refrigerate overnight.
2. Place a 10-inch nonstick skillet with sloped sides over medium heat. Use a crumpled-up paper towel to spread melted butter evenly on skillet. Add just enough batter to thinly coat the bottom of the skillet, swirling to coat.
3. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe and continue cooking about 15 seconds more; transfer to a plate and keep warm in oven. Repeat process with melted butter and remaining batter, stacking each crepe on top of the last as you work.