#and then bake at 160 for 15 minutes or so

[jessiesjaded]

Coconut condensed milk cookies 💛

[improbableivy]

Waterdhavian Fig Jigglers

”Fig jigglers were essentially shortbread cookie cups with a flanlike, figgy filling meant to rise above the cookie’s cupline and jiggle without collapsing or cracking. The finished product was dusted with powdered sugar and served either at room temperature or chilled, depending on the season.” – Hot Mess by @patheticfangirl, chapter 12

Cookie cups

1 cup/200 g butter (softened)

½ cup/100 g sugar

2 cups/250 g wheat flour

½ teaspoon vanilla paste

Figgy filling

1 cup/150 g dried figs

2,5 ml water

½ cup/100 g sugar

½ cup/1,5 ml heavy cream

3 eggs

½ teaspoon vanilla paste

Topping

Powdered sugar

Preheat the oven to 175 oC.

Mix butter and sugar until creamy while gently reminding the butter that the ability to be soft is a strength, not a weakness.

Add the vanilla paste and mix well while assuring it that no matter how small it might feel compared to the amount of butter, sugar, and flour, its presence is very much appreciated and greatly improves the result of the process.

Gradually add the flour and mix it well with the other ingredients. Sing or hum something you like while doing so to add a musical note (Ha, get it?) to the taste of the cookie cups.

Divide the dough equally amongst the cups of a muffin tin and press it gently into shape. Equity and a gentle touch are essential when dealing with baked goods and people alike.

Prick the bottom of the cookie cups with a fork. They’ll puff up if you don’t, leaving less room for the figgy filling, and it’s important to share space whenever possible. Nobody likes a cookie cup too full of itself to leave room for other input.

Bake the cookie cups about 12-15 minutes. They’re ready when the edges turn golden brown. And don’t fret if they swell a little – they’ll also deflate a bit once removed from the oven. Some cookie cups puff and posture as a defense mechanism when they feel the heat.

Let the cookie cups cool completely while you prepare the figgy filling.

Chop the dried figs. Add them and the water to a small saucepan. Bring to a boil, then let it simmer for 10 minutes or so.

When the figs are sitting all soft and defenseless in the remnants of the water, give in to the Dark Urge and put them to the blade! – in your blender. Blend until you’ve got a nice, smooth puree.

Whisk the eggs in a separate bowl, gradually adding sugar. Remember to tell the ingredients they are doing an egg-cellent job and how egg-cited you are to be working with them. Sugar is sweet, and so are you. ❤

Once eggs and sugar have been mixed well, add the cream and vanilla paste. Whisk away until all the ingredients have become like jazz – smooth, that is.

Stir in the fig puree until you fig-ure that the mix is pretty evenly blended.

(You may end up with a slight excess of filling, but you can turn those leftovers into a figgy flan by just baking them in a little tin instead of a cookie cup.)

Preheat the oven to 160 oC.

Spoon figgy filling into the cooled cookie cups and fill them up. The figgy filling has a healthy self-esteem and willswell somewhat while baking, hopefully leaving us with the fig jigglers’ signature over-the-top top.

Bake for 20-25 minutes until the filling sets. Keep an eye on the goods while they bake. All ovens heat a little differently, and the jigglers may need more or less time before they’re ready. The fig filling doesn’t change color much, but it does become more solid-looking and jiggle-able.

Gale will tell you to let the jigglers cool to room temperature or even chill them before serving, but if you aren’t really a details person and maybe ended up baking these bad boys just in the nick of time before company arrived, you can also totally serve them warm. They’re delectable either way.

Also, the figgy filling will deflate quite a bit (and sooner than you might think), so that’s another reason to just chow down immediately.

Dust the fig jigglers with powdered sugar and enjoy!

Christening my Tumblr account with a fan work of a fan work. Hot Mess on AO3 is hilarious and does things to my heart (warming it, wrenching it, the works!), and it turns out that the fig jigglers from the fic are also stupidly delicious. 10/10 recommend giving it a read if you haven’t already!

(Please bear with me, I have no idea how to tag this. XD)

[canon-vi]

Meet the next bitch!

--------------------------🦊----------------------------

Name: Kira

Height: 160-161

Age: 15-16

--------------------------🦊----------------------------

• goes to church, prays, reads the Bible and wears church crosses in order to receive the approval of society and so that all suspicions about our bright “angel” do not even appear

• loves children, but until they start screaming

• always tries to quietly ruin Artemis’s day, but not every minute, but 2-3 times a week

• don't care about Killer

• probably the only child in the family who listens attentively when Crescent reads the Bible

• if you're not Nightmare, and Kira is busy, then don't bother her, she'll still just tell you to fuck off, even if she's reading the Bible—

• holy saint

• this time she is really on her side

• dresses lightly to match the image, but prefers dark clothes, because they get dirty less

• does handicrafts, makes candles and soap, and then what she couldn’t sell goes around and distributes to those in need

Kira's relationship with other characters

Nightmare - oh, papa? Well, I love him, he's the best! <3

Killer - Killer? Well, what can I say about her? She is the woman who gave birth to me, that's all

Angst - I don’t know him, so I don’t care

Crescent - I can sometimes fall asleep while reading it, but unfortunately I can’t

Merciless - another blonde head in our family! I heard that my brother has a girlfriend, well, I won’t interfere in his life and the life of his fiancee until he tries to steal daddy’s attention

Artemis - of course I don’t like that dad shows attention to her, but I can’t help but admit that I like her voice and the fact that she cooks well

Cross - I never went to see him after he left, but they say that his baked goods are delicious, I wonder whose tastes better, his or Artemis’s?

Horror - I don’t know how to feel about it, well, guy and guy, there are still millions of them

Dust - yeah, God of course would not approve of her action... But I’m not God, idc

Error - poor, poor Error, he should have gone to church, maybe it would have helped, maybe not

Dream - papa's enemy - my enemy

Ink - don't let her drink

Hope - brother said they were good, well, I'll take his word for it

Lux - my brother's fiancee, she seems to have a good reputation, she's also rich, I'd like to know more about her

Pallet - Is Crescent really in love with him? It seems to me that I will already tie Crescent to a chair and shout the Bible and laws into his ears

Vivi - she does tarot readings for me, I NEED her, how can I live without knowing if some guy is cheating on his girlfriend? The cards tell the truth

Drop - a crybaby, she pisses me off

Swap - Dust loves him, well, what can I do? Advice to them and love

E. L. A. by @anotherrosesthatfell

E. L. A. Ati by @abloomingsunflower / @itzcherrybonbon

[punkbakerchristine]

chocolate and cherry biscotti, an experiment 🍫🍒

the biscotti base:

300 grams of all purpose flour, plus extra for dusting 250 grams of granulated sugar 1/2 teaspoon of baking powder 2-3 eggs, beaten

the filling:

50 grams of baking chocolate, roughly chopped 1/2 teaspoon vanilla extract 1/4 teaspoon cocoa powder 25 milliliters of instant coffee 140 grams of dried cherries, roughly chopped

preheat oven to 320° f/160° c (140° c if you’re using an oven with a fan). line a baking sheet with either parchment paper or silicone mats—highly suggested even if the sheet is nonstick.

weigh out and mix the flour, sugar, and baking powder in a bowl with a whisk, then gradually add in the eggs, incorporating each time with a wooden spoon (you may not have to use all 3 eggs, so start with 2; if it seems too dry, add in the third). the dough should be stiff but not sticky.

add the cocoa powder, cherries, vanilla extract, and chocolate—the instant coffee is to enhance the cocoa powder embedded in the dough, which in turn ties the chocolate and cherry flavors together (perhaps the only use for regular old cheap-ass instant coffee dissolved in the 6 ounces of water, imo). add that in and mix well until the dough seems smooth and then gently knead on a lightly floured surface. the dough should remain stiff.

divide into two and then roll out into logs with a slight incline on top (they should be 1.5”/4 cm in diameter as they will spread when baking). lay the logs on the sheet about 2”/5 cm apart and bake for 30-35 minutes.

take out the sheet and let cool for 10 minutes to let the logs firm up a bit, then transfer to a cutting board. slice out the biscotti pieces about half an inch wide and then return to the sheet sliced side up. bake for another 10 to 15 minutes on one side, take back out, turn over and bake for another 10 to 15 minutes on the other side. the biscotti should be firm (but not hard as a rock). let cool on a wire rack, and may i recommend dipping the flat sides in melted white chocolate once they’re cooled all the way, which is what i’m going to do.

enjoy with either a cup of tea or coffee!

[themagisterprotocol]

MAGISTER! YOU'RE ALL BACK!!!! PLAESE GIVE ME A CAKE RECIPE OF SOME SORT I'TS EMRGYNAY

Hm? Oh, of course, so this is a recipe for a carrot cake I am quite fond of, you'll need:

350g of self raising flour.

325g of dark brown sugar.

2 teaspoons of ground cinnamon.

250g of grated carrots.

4 medium eggs.

200ml of oil, I like to use vegetable oil, but you can use olive or sunflower oil instead.

4 tablespoons of milk.

You don't need to do anything too fancy to it, combine the dry and wet ingredients seperately first, slowly incorporate the wet into the dry, and sieve the dry ingredients if you want to, just make sure everything is fully combined...

Before you start to make the batter, grease and line a cake tin (or several) and pre-heat the oven to 180°C, 160°C for a fan oven, 350°F, or gas mark 4, depending on your oven.

Once the batter is done and put into the cake tin, or evenly split between multiple tins, bake for about 1 hour to 1 hour and 15 minutes.

Make sure to stick a knife or skewer into the centre of the cake to make sure it's fully cooked before removing it from the oven, you want it to come out either clean without crumbs, or with only a small amount in the grooves of the knife, if there are a lot of crumbs stuck to it, or it comes out wet, pop it back in the oven and check on it every 10-15 minutes until it comes out clean.

Hope this helps, dear anon!

[sweetpeacooks]

Chocolate Sheet Cake

My image 🥺

Date first made: 25/11/22

Ingredients:

Cake

250 g dark chocolate

250 g unsalted butter

1 tbsp instant coffee

125 ml boiling water

200 g plain flour

50 g cocoa powder

1.5 tsp baking powder

1/2 tsp bicarbonate of soda

250 g caster sugar

250 g light brown sugar

4 large eggs

100 ml buttermilk

Frosting

250 g unsalted butter (room temp)

500 g icing sugar

50 g cocoa powder

100-125 ml evaporated milk

1 tsp vanilla extract

Extras

Sprinkles

Chocolate curls (I used chocolate hearts, white & milk)

Method:

For the Cake:

Preheat your oven to 160/140C Fan, & line a 9x13" tin with parchment paper. 

In a heatproof bowl, microwave the dark chocolate & butter until melted.

Pour the coffee granules into 125ml boiling water and mix – add the coffee to the chocolate/butter mix & stir well until smooth!

In a separate large bowl add the plain flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar, & light brown sugar & mix well so the ingredients are all mixed with each other well!

Mix the eggs with the buttermilk – add the chocolate mix & the egg mix to the dry ingredients & stir together, try not to over mix it – you don't need to use an electric mixer, just use a bowl and a spatula. 

Pour the mixture into the tin & bake in the oven for 50-60 minutes (can take a little longer in some ovens) once baked leave to cool in the tin & remove afterwards, or leave for 10-15 minutes & cool on a wire rack for a softer cake.

For the Frosting

With an electric mixer with the paddle attachment (I did this by hand, it took a LONG time), beat the butter until its very smooth & supple (couple of minutes)

Gradually add the icing sugar & cocoa powder alternatively with the evaporated milk until all is incorporated & add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy.

The more evaporated milk you add the more runny it’ll be. Decorate your cake how you like and ENJOY!

Original Recipe Link

[sweetmmminori]

This looks SO GOOD!! I need to bake one of these every single holiday ever! And I bet lots of you wanna do that, too!

So I wrote down the recipe for you! Click on "read more", and you should see it! :D

For the Red Velvet Cake: - 1 1/4 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup vegetable oil - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon red food coloring - 1/2 teaspoon white vinegar For the Cheesecake Layer: - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract For the Topping: - 1 cup fresh strawberries, sliced - 1/2 cup strawberry preserves - Whipped cream for garnish Directions: 1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. 2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth. 4. Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool completely. For the Cheesecake: 1. In a large bowl, beat the softened cream cheese and sugar until smooth. 2. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract. 3. Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 40-45 minutes, until set. Let it cool, then refrigerate for at least 2 hours. Assembly: 1. Once both the cake and cheesecake have cooled, place the red velvet cake on a serving platter. 2. Carefully place the cheesecake layer on top of the red velvet cake. 3. In a small saucepan, heat the strawberry preserves until melted. Spread over the top of the cheesecake. 4. Arrange the fresh strawberries on top and add a swirl of whipped cream for garnish. 5. Chill for an additional 1-2 hours before serving. Enjoy this heavenly Red Velvet Strawberry Cheesecake! Prep time: 30 minutes Cooking time: 1 hour 15 minutes Servings: 10 Kcal: 450 per serving

If you liked this, I share recipes for other yummies, too! Even though my favorite stuff to do on here is playing RP and answering Asks, the food is too scrumptious not to share! :D :D :D :D

もっとも〜っとケーキをちょうだい���

(@narin_bejdough) Red velvet strawberry cheesecake 🍓

[greekcookingmadeeasy]

Greek Christmas Fasting Cookies i.e. Kourabiedes Bites With Cranberries

🤶

Greek Christmas Fasting Cookies i.e. Kourabiedes bites with Cranberries – Nistisimoi Kourabiedes boukies me cranberries (figgi)

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My Short YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε Short YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒

76-80 pcs.        60 min + 30 min. waiting time 

      

COOK. TIME ♨   DIFFIC. LEVEL 👩🍳⃒

15-18 min.              Easy-Moderate

 

Many of you follow the Nativity Fast, so I was repeatedly asked to post the recipe on how to make Greek Kourabiedes while fasting before Christmas.

The ingredients and method are similar to the authentic Kourabiedes recipe while I substitute butter with margarine.

Their secret lies with a lot of mixer beating to help them get crispy on the outside while fluffy and soft inside. The nuts and cranberries offer a surprising crunchy, sweet-tart bite.

Let me show you how to prepare these cute Kourabiedes bites.

Suitable for vegans and fasting.

           

INGREDIENTS:

•          450 gr. / 1 lb / 3.6 cups Self-rising Flour, sifted

•          250 gr. / 9 oz / 1.1 cups good quality Margarine, softened

•          160 gr. / 5.6 oz / 1 cup Icing (powder) Sugar

•          50 gr. / 1.75 oz / about 1/3 cup blanched Almonds, roasted, finely chopped

•          25 gr. / 1 oz / 1/3 cup Pistachio nuts, roasted, finely chopped  

•          50 gr. / 1.75 oz dried Cranberries

•          8 gr. / 0.3 oz / 2 tsp. Vanilla Sugar (powder)

•          Pinch of Salt

•          1 shot / 30 ml Brandy

•          For garnishing: About 1/2 cup / 100 gr. / 3.5 oz Icing (Powder) sugar

           

METHOD:

A.    Prepare the Kourabiedes cookie dough:

1.     Lightly roast the blanched almonds and pistachios in a lined baking tray, in a preheated oven FAN @190 ℃/ 375 ℉ for just 5'. Leave them on the kitchen bench to cool down completely.

2.     Then chop them finely in a food processor. Leave aside.

3.     Using a good knife, finely chop the dried cranberries. Reserve.

4.     Place the softened margarine in the bowl of a strong, electric mixer. Add the powder sugar and start beating them, in high speed, for 20' or until the mix becomes creamy, ivory color and has the texture of whipped cream.

5.     Add next the vanilla sugar.

6.     After 20', you will see that dough has turned out fluffy.

7.     Adjust speed to very low and fold in the salt and sifted flour, spoon after spoon.

8.     Pour the brandy in the cookie dough, blending it in before continuing with the rest of flour.

9.     Lastly, add the chopped cranberries, almonds and pistachios. Beat just enough to incorporate them.

10.  Stop the mixer.

11.  Knead the dough for a couple of minutes with your hands to blend the dried fruit and nuts to help dough remain fluffy.

12.  Now you can check if the dough is ready to be molded into cookies. It should be hard enough to form a shape but not too hard to crumble & it shouldn't stick to your fingers!

13.  Is the dough sticky? It needs a bit more flour. If it's too hard that it crumbles, it needs a bit more margarine.

14.  Let dough stand for 15'-20' to set and rest.

 

B.    Shape the Kourabiedes:

15.  Line two large oven trays with parchment paper.

16.  Take a dollop from the kourabiedes dough and shape it like a small ball. Place the cookie on the lined tray.

17.  Repeat the process for the rest of the cookie dough, making sure all cookies are about the same size & shape, leaving some space between them.

18.  When both trays are ready, place them together in the oven for some lovely Santa holiday baking!

 

C.     Baking Instructions:

19.  Bake Kourabiedes bites in a preheated oven FAN @180 ℃/ 350 ℉ for about 15'-18' (depends on the oven).

20.  After a total of 18', Kourabiedes should be baked (they should have a very pale color, NOT brown!).

21.  Place both trays on the kitchen bench and let kourabiedes cool down completely!

22.  IMPORTANT TIP: DO NOT coat them with powder sugar while they are still hot. Humidity will be trapped inside and they'll become soggy!

 

D.    Coat and decorate Kourabiedes:

23.  When they have cooled down, dust Kourabiedes with sifted icing (powder) sugar.

24.  Bring a nice festive platter next to the trays. Place the dusted Kourabiedes on it, first wriggling their bottom to cover it with some icing sugar as well. Repeat for all Kourabiedes.

25.  Place Kourabiedes, the one on top of the other, slowly forming a Christmas tree (pyramid) on the platter.

26.  When your ‘Tree’ is constructed, dust some more icing sugar on top!

27.  Here is my festive plate. Feast your eyes on these mouthwatering cookies!!

 E. Serving Suggestions:

These Kourabiedes bites are so good, filled with tastes and aromas. Crispy on the outside while fluffy inside, full with the exciting flavors of roasted almonds, pistachios and the tart cranberries. They imitate so well the authentic Kourabiedes that I bet you can't tell the difference.

But the best part is that you can start eating them much earlier as a special treat while you fast! Bite size, they make a wonderful little treat to compensate your yearning for sweets while fasting.

They also make a wonderful Christmas gift, if you put them in a festive cookie jar.

And isn’t that the perfect Christmas breakfast? Hot cocoa, a Melomakarono and the Bite size Kourabie! Yumm.

Enjoy them! With lots of love and best Holiday season wishes, from my home to yours! Deppy

F. Storage Info:

Kourabiedes can be preserved for up to a month in an airtight cookie container.

 

G. Kourabiedes History and Info:

Authentic Kourabiedes are festive butter cookies – one of the most popular Greek Christmas sweets together with Melomakarona!

Kourabiedes came to Greece, along with the arrival of refugees from Asia Minor, and more specifically from the region of Smyrna.

They were loved instantly, and became a holiday Season custom, but in some parts of Greece you also see them at weddings, baptisms, Easter and other celebrations because of their beautiful white color.

Kourabies traces its origins to Persia, where it first appeared in the 7th century, when sugar was spread to the region. Lebanon also claims the paternity of Kourabie. The root of the word Kourabies derives from Qurabiya in Azeri language-meaning hard cookie.

In the colloquial language, we call "Kourabie" a lazy, soft-spoken or stupid person. In military slang, a "Kourabie" is a retired soldier, one who does not take part in operations, but is posted to an office.

Kourabiedes are deliciously sweet, crunchy & crumbly, with the aroma of good butter & roasted almonds. And powder sugar on top that fills your mouth and clothes lol!

Source: https://www.sansimera.gr/articles/1030

Check my Short YouTube Video: HERE

Νηστίσιμοι Κουραμπιέδες Μπουκιές με Κράνμπερι (φίγγι)

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

76-80 τεμ.      60 min. + 30 min. αναμονή

 

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

15-18 min.             Εύκολοι-Μέτριοι

 

Πολλοί από εσάς ακολουθείτε τη Νηστεία των Χριστουγέννων, γι' αυτό και επανειλημμένα μου ζητήσατε να δημοσιεύσω τη συνταγή για το πώς να φτιάξετε Κουραμπιέδες νηστίσιμους πριν τα Χριστούγεννα.

Τα υλικά και η μέθοδος είναι παρόμοια με την αυθεντική συνταγή για Κουραμπιέδες αλλά βέβαια αντικαθιστώ το βούτυρο με μαργαρίνη.

Το μυστικό τους βρίσκεται στο πολύ χτύπημ�� στο μίξερ για να γίνουν τραγανά εξωτερικά ενώ είναι αφράτα και μαλακά στο εσωτερικό. Οι ξηροί καρποί και τα κράνμπερι προσφέρουν μια εκπληκτική τραγανή, ελαφρώς γλυκόπικρη μπουκιά.

Πάμε να σας δείξω πώς να ετοιμάσετε αυτούς τους χαριτωμένους Κουραμπιέδες μπουκιές.

Κατάλληλοι για βίγκαν και νηστεία.

 

ΥΛΙΚΑ:

• 450 γρ. / 1 lb / 3,6 φλ. Αλεύρι που φουσκώνει μόνο του, κοσκινισμένο

• 250 γρ. / 9 oz / 1,1 φλ. Μαργαρίνη καλής ποιότητας, μαλακή

• 160 γρ. / 5,6 oz / 1 φλ. Ζάχαρη Άχνη

• 50 γρ. / 1,75 oz / περίπου 1/3 φλ. ασπρισμένα Αμύγδαλα, καβουρδισμένα, ψιλοκομμένα

• 25 γρ. / 1 oz / 1/3 φλ. Φιστίκια Αιγίνης, καβουρδισμένα, ψιλοκομμένα

• 50 γρ. / 1,75 oz ξερά Κράνμπερι (φίγγι)

• 8 γρ. / 0,3 oz / 2 κ.γ. Βανίλια σκόνη (βανιλίνη)

• Πρέζα αλάτι

• 1 σφηνάκι / 30 ml Κονιάκ (Μπράντυ)

• Για γαρνίρισμα: Περίπου 1/2 φλ. / 100 γρ. / 3,5 oz Ζάχαρη άχνη

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε τη ζύμη για τους Κουραμπιέδες:

1. Καβουρδίστε τα ασπρισμένα αμύγδαλα και τα φιστίκια Αιγίνης σε στρωμένο με λαδόκολλα ταψί, σε προθερμασμένο φούρνο στον αέρα @190 ℃/ 375 ℉ για μόλις 5'. Αφήστε τα στον πάγκο της κουζίνας να κρυώσουν εντελώς.

2. Στη συνέχεια ψιλοκόψτε τα σε ένα πολυκόφτη (μούλτι). Βάλτε στην άκρη.

3. Με ένα καλό μαχαίρι ψιλοκόψτε τα ξερά κράνμπερι. Βάλτε τα στην άκρη.

4. Τοποθετήστε τη μαλακή μαργαρίνη στο μπολ ενός δυνατού, ηλεκτρικού μίξερ. Προσθέστε τη ζάχαρη άχνη και αρχίστε να τα χτυπάτε μαζί, σε δυνατή ταχύτητα, για 20' ή μέχρι το μείγμα να γίνει κρεμώδες, να έχει ιβουάρ χρώμα και υφή σαντιγί.

5. Προσθέστε στη συνέχεια τη βανίλια.

6. Μετά από 20', θα δείτε ότι η ζύμη έχει αφρατέψει.

7. Ρυθμίστε την ταχύτητα στο πολύ χαμηλό και διπλώστε μέσα το αλάτι και το κοσκινισμένο αλεύρι, κουταλιά κουταλιά.

8. Ρίξτε το κονιάκ στη ζύμη, ανακατεύοντάς το πριν συνεχίσετε με το υπόλοιπο αλεύρι.

9. Τέλος προσθέστε τα ψιλοκομμένα κράνμπερι, τα αμύγδαλα και τα φιστίκια Αιγίνης. Χτυπήστε μόνο τόσο χρειάζεται ώστε να ενσωματωθούν.

10. Σταματήστε το μίξερ.

11. Ζυμώστε τη ζύμη για λίγα λεπτά με τα χέρια σας για να αναμειχθούν τα ξερά φρούτα και οι ξηροί καρποί ώστε να β��ηθήσετε τη ζύμη να παραμείνει αφράτη.

12. Τώρα μπορείτε να ελέγξετε αν η ζύμη είναι έτοιμη για να πλάθεται σε μπισκότα. Θα πρέπει να είναι αρκετά σκληρή για να φτιάχνει σχήματα, αλλά όχι πολύ σκληρή που να θρύβεται και δεν πρέπει να κολλάει στα δάχτυλά σας!

13. Κολλάει η ζύμη σας; Θέλει λίγο ακόμα αλεύρι. Αν είναι πολύ σκληρή που θρυμματίζεται, χρειάζεται λίγη μαργαρίνη ακόμα.

14. Αφήστε τη ζύμη να σταθεί για 15'-20' να δέσει και να ξεκουραστεί.

 

Β. Σχηματίστε τους Κουραμπιέδες:

15. Στρώστε δύο μεγάλα ταψιά φούρνου (λαμαρίνες) με λαδόκολλα.

16. Πάρτε μια χούφτα ζύμης και πλάστε τη σαν μπαλίτσα. Τοποθετήστε τη στο στρωμένο ταψί.

17. Επαναλάβετε τη διαδικασία για την υπόλοιπη ζύμη, φροντίζοντας όλα τα κουραμπιεδάκια να έχουν περίπου το ίδιο μέγεθος & σχήμα, αφήνοντας λίγο χώρο μεταξύ τους.

18. Όταν και τα δύο ταψιά είναι έτοιμα, τοποθετήστε τα μαζί στο φούρνο για ένα υπέροχο Χριστουγεννιάτικο ψήσιμο!

 

Γ. Οδηγίες ψησίματος:

19. Ψήστε τους με κουραμπιέδες μπουκιές σε προθερμασμένο φούρνο στον αέρα @180 ℃/ 350 ℉ για περίπου 15'-18' (εξαρτάται από τον φούρνο).

20. Μετά από συνολικά 18' πρέπει να έχουν ψηθεί οι κουραμπιέδες (πρέπει να έχουν χλωμό ιβουάρ χρώμα, ΟΧΙ καφέ!).

21. Τοποθετήστε και τα δύο ταψιά στον πάγκο της κουζίνας και αφήστε τους κουραμπιέδες να κρυώσουν εντελώς!

22. ΣΗΜΑΝΤΙΚΗ ΣΥΜΒΟΥΛΗ: ΜΗΝ τους καλύψετε με ζάχαρη άχνη όσο είναι ακόμα ζεστοί. Η υγρασία θα παγιδευτεί μέσα τους και θα πανιάσουν!

 

Δ. Καλύψτε και στολίστε τους Κουραμπιέδες:

23. Μόλις κρυώσουν πασπαλίστε τους κουραμπιέδες με κοσκινισμένη ζάχαρη άχνη.

24. Φέρτε μια ωραία γιορτινή πιατέλα δίπλα στα ταψιά. Πασπαλίστε τους κουραμπιέδες με τη κοσκινισμένη ζάχαρη άχνη, σείοντας πρώτα τον πάτο τους για να καλυφθούν καλά με ζάχαρη άχνη. Επαναλάβετε για όλους τους Κουραμπιέδες.

25. Βάλτε τους πάνω στη πιατέλα, τον ένα πάνω στον άλλο, σχηματίζοντας σιγά σιγά ένα χριστουγεννιάτικο δέντρο (πυραμίδα).

26. Όταν φτιαχτεί το «Δέντρο» σας, πασπαλίστε λίγη ζάχαρη άχνη από πάνω!

27. Εδώ είναι η γιορτινή μου πιατέλα. Απολαύστε με τα μάτια σας αυτά τα λαχταριστά κουραμπιεδάκια!!

 

Ε. Προτάσεις σερβιρίσματος:

Αυτοί οι Κουραμπιέδες μπουκιές είναι τόσο καλοί, γεμάτοι γεύσεις και αρώματα. Τραγανοί εξωτερικά ενώ αφράτοι εσωτερικά, γεμάτοι με τις γεύσεις-έκπληξη από τα καβουρδισμένα αμύγδαλα, φιστίκια και τα γλυκόπικρα κράνμπερι. Μιμούνται τόσο καλά τους αυθεντικούς Κουραμπιέδες που βάζω στοίχημα ότι δεν θα μπορείτε να ξεχωρίσετε τη διαφορά.

Το καλύτερο όμως είναι ότι μπορείτε να αρχίσετε να τους τρώτε πολύ νωρίτερα σαν μια υπέροχη μικρή απόλαυση κατά τη διάρκεια της νηστείας! Σε μέγεθος μπουκιάς, φτιάχνουν μια γευστική ευχαρίστηση για να αντισταθμίσουν τη λαχτάρα σας για γλυκά ενόσω νηστεύετε.

Φτιάχνουν επίσης ένα πολύ όμορφο χριστουγεννιάτικο δώρο, ��ν τα βάλετε σε ένα γιορτινό βαζάκι μπισκότων.

Και τι λέτε γι αυτό το Χριστουγεννιάτικο Πρωινό? Ζεστή σοκολάτα, μελομακάρονο και Κουραμπιές Μπουκίτσα, γιαμ!!

Απολαύστε! Με πολλή αγάπη και τις καλύτερες ευχές για τις γιορτές, από το δικό μου σπίτι στο δικό σας! Ντέπη

Ζ. Πληροφορίες φύλαξης:

Οι κουραμπιέδες μπορούν να συντηρηθούν έως και ένα μήνα σε ειδικό αεροστεγές δοχείο για μπισκότα.

 

Η. Κουραμπιέδες Ιστορία και Πληροφορίες:

Οι αυθεντικοί Κουραμπιέδες είναι γιορτινά μπισκότα βουτύρου – ένα από τα πιο δημοφιλή Ελληνικά χριστουγεννιάτικα γλυκίσματα μαζί με τα μελομακάρονα!

Οι κουραμπιέδες ήρθαν στην Ελλάδα, μαζί με την άφιξη των προσφύγων απ’ τη Μ. Ασία, και πιο συγκεκριμένα από την περιοχή της Σμύρνης.

Σύντομα αγαπήθηκαν, και έγιναν έθιμο των γιορτών, αλλά σε ορισμένα μέρη της Ελλάδας τα βλέπετε και σε γάμους και βαπτίσεις, το Πάσχα και άλλες γιορτές λόγω του όμορφου άσπρου χρώματος τους.

Ο Κουραμπιές έλκει την καταγωγή του από την Περσία, όπου πρωτοεμφανίστηκε τον 7ο αιώνα, όταν η ζάχαρη διαδόθηκε στην περιοχή. Την πατρότητα του κουραμπιέ διεκδικεί και ο Λίβανος. Η ρίζα της λέξης Κουραμπιές προέρχεται από το Qurabiya στην αζέρικη γλώσσα που σημαίνει σκληρό μπισκοτάκι.

Στην καθομιλουμένη «κουραμπιέ» αποκαλούμε τον νωθρό, τον μαλθακό ή τον ανόητο άνθρωπο. Στη στρατιωτική αργκό, «κουραμπιές» είναι ο απόλεμος στρατιώτης, αυτό που δεν μετέχει σε επιχειρήσεις, αλλά είναι αποσπασμένος σε γραφείο.

Οι κουραμπιέδες είναι υπέροχα γλυκοί, τραγανοί και εύθρυπτοι, με άρωμα καλού βουτύρου και καβουρδισμένου αμύγδαλου. Και η ζάχαρη άχνη από πάνω γεμίζ��ι το στόμα και τα ρούχα σου lol!

Πηγή: https://www.sansimera.gr/articles/1030

Κοιτάξτε ��πίσης την συνταγή μου σε Short YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[chefilona]

CHEF ILONA: Spatchcocked Chicken w/ Orange Scented Hot Honey

Looking to roast a chicken in a hurry? Is such a thing even possible?

By employing the spatchcock technique which is a cooking method involving cutting out the backbone of the chicken so it cooks flat. This results in a faster, more evenly cooked chicken with crispier skin.

Typically, when we roast a whole chicken, the breast cooks first and then starts to dry while more time elapses to allow for the dark meat of the bird to finish cooking. By removing the backbone of the chicken and then pressing the breast down to make the chicken flat, the entire bird cooks evenly, allowing for a delightful eating experience whether you prefer white or dark meat!

To cook a chicken in this way, you can cook it in the oven, or on a grill using the indirect cooking method.

Indirect cooking on a grill is when half of the grill is on and the other half is off. The food item is placed on the side that is off. The lid is closed and the heat from the other side of the grill circulates in a very similar way that happens in your oven.

To add more moisture, pull the skin away from the breast and apply herbed butter to the breast meat. Place the chicken skin in its original position and press to ensure the butter is evenly applied.

The glaze for the chicken is an orange scented hot honey. This glaze is a little bit zesty, tangy, and sweet.

Rosemary-Orange Spatchcock Chicken w/ Orange Scented Hot Honey 

Chef Ilona Daniel 

Servings: 6 

Orange Hot Honey: 

Makes approximately ½ cup 

1 Orange – zest and juice 

1-2 Tablespoons of Sambal Olek or Sriracha sauce (to taste preference) 

2 Tablespoons white vinegar 

3 Tablespoons sugar 

¼ cup honey 

pinch of salt 

Instructions 

In a sauce pot, add orange zest, orange juice, sambal olek, white vinegar, sugar, honey, and salt and bring mixture to a boil. 

Simmer for 5 minutes or until the peppers and orange zest become fragrant. 

Remove pot from heat and use as directed in the recipe or store in the fridge for future use. 

2 Oranges, zest and juice 

½ cup Butter, room temperature 

2 Teaspoons kosher salt, divided 

3½ lb (1.6 kg) spatchcock chicken 

7 rosemary sprigs, divided   

Directions 

Preheat oven or grill (for indirect heat grilling method) to 400°F. 

If using the oven, line a baking sheet with parchment paper. If using the BBQ, a large cast iron skillet would work well here. 

After zesting both oranges, juice one orange. This should yield ½ cup of juice. 

Slice the other orange into wedges. Set the juice and the orange wedges aside. 

Stir together the orange zest, half of the salt and the butter until combined.  

Using kitchen shears or a very sharp chef’s knife, cut through the outside edges of the backbone to completely remove the chicken’s backbone.  

Turn the chicken over, breast-side up and using both palms, press down firmly on the breastbone until you hear a crack, and the entire chicken is flat/similar thickness throughout. 

Tuck the chicken wing tips under to avoid them over-browning or remove them using the kitchen shears. 

Using your fingers, gently pull the chicken skin back without removing entirely, and continue using your fingers and spread half of the butter onto the flesh. 

Place 4 rosemary sprigs on top of the chicken meat. Pull the skin over the rosemary and spread the remaining butter over the surface of the bird and season with the remaining salt. 

Add the orange slices to the prepared baking sheet and place chicken breast-side up over the oranges. 

Roast the chicken for 30 minutes, basting the chicken with pan juices every 10 minutes. 

Remove the chicken from the oven and drizzle with about ¼ cup of the hot honey (or as desired) and cook for an additional 15 minutes or until the skin is glazed, golden and the chicken reaches an internal temperature of 160°F to 165°F (71°C to 74°C). 

Remove from the oven, and lightly tent with foil and let rest for 10 minutes. 

Slice the chicken and serve with any of the remaining pan sauce. 

[dragonnadder]

I'm a fan of this one! I usually throw in a good (unmeasured) amount of cinnamon and cardamom during the mixing phase, because I like my spices, but it's pretty popular with my friends regardless of how I feel like modifying it! original recipe is from America's Test Kitchen's The Complete Cookbook for Young Chefs

1/2 cup packed light brown sugar

6 tbsp melted butter (I usually throw it in the microwave long enough to melt while getting everything else ready, no huge pressure here)

1/4 cup granulated sugar (play with this measure a bit -- these cookies usually wind up on the sweeter side, but I wouldn't say distastefully so)

1 egg, large

1 tsp vanilla extract

1 cup + 2 tbsp all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

chocolate chips to your heart's desire. I usually do 3/4 cup, even mix bittersweet and dark.

Whatever else you want to put in cookies! Spices mostly for me. Could swap out some of the chocolate chips for walnuts, or maybe (dried) berries? I could also see something spicy being quite tasty, but I've never thought to try it before now.

throw sugars and butter in a bowl and mix until smooth. egg and vanilla. smooth. throw in everything else and then stir until just combined.

realize the oven isn't turned on yet, set that thing to 325* fahrenheit or ~160* celsius, whichever your oven prefers. put the cookie dough in the refrigerator while you wait. I firmly believe this helps somehow.

Set up whatever baking tray situation you usually use -- I'm usually a parchment paper user, but if you want to grease the tray, I guess that might work, too? this recipe typically gives me ~12 cookies that fit well on one tray, but depending on how big you want them, you might want a second tray. they do spread a decent bit, so give em space when you drop your dough balls on the tray.

bake 15-20 minutes. wait until they won't burn your fingers. eat. enjoy :)

anyone got a good chocolate chip cookie recipe? i trust yall significantly more than browsing internet recipes

[lisamaliga]

Apple Spice Macarons Recipe & Video (Copy)

Originally published 2018 by Lisa Maliga reposted 2024

Apples and autumn go perfectly together. Think of apple cider, candy or caramel apples, apple crisp, and Apple Spice Macarons.

INGREDIENTS:

160 grams powdered sugar, sift with almond flour 160 grams almond flour, sift with powdered sugar 150 grams egg whites 185 grams confectioners’ sugar, sieved 1 Tablespoon [8 grams] arrowroot powder 1/2 teaspoon [3 grams] cream of tartar 1 teaspoon vanilla bean paste several drops Burgundy gel food colorant

INSTRUCTIONS

Preheat oven to 300°F.

Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside. Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside. In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.

Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].

Remove from heat and place bowl onto stand mixer. Add the cream of tartar and vanilla bean paste.

Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.

Add food coloring and whisk until the color is incorporated.

Remove the whisk and add the paddle attachment [if using one].

Add the presifted almond flour and confectioners’ sugar mixture.

Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.

Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.

Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.

Pipe onto the silicone or parchment covered baking sheets.

When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.

Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.

Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.

Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.

Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.

Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

INGREDIENTS:

115 grams [1/4 cup] apple butter 115 grams [1/4 cup] unsalted butter 150 grams [3/4 cup] dark brown sugar OR organic pure cane sugar 30 ml [2 Tablespoons] heavy [double] cream 2 teaspoons Apple Pie Spice* 125 grams [1 cup] confectioners’ sugar, sifted

INSTRUCTIONS:

Melt the butter in a saucepan, then add the apple butter and brown sugar. Bring to a boil and reduce heat to medium low. Continue to boil for 2 minutes, whisking constantly. Add the cream, apple pie spice and cinnamon, whisking constantly, and return to a boil. Remove from heat and cool to room temperature. Whisk powdered sugar until smooth and it reaches a frosting consistency.

* Make your own Apple Pie Spice by combining: 1 1/2 teaspoon (3 grams) cinnamon, 1/2 teaspoon (2 grams) nutmeg, 1/4 teaspoon (1 gram) allspice and two dashes of cloves. Add ingredients to a small container and shake until blended.

Video Tutorial

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[thebonesdrawer]

Black Forest Cake (it was not a lie)

Chocolate cake

6 large eggs

1 cup granulated white sugar

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour, spooned and leveled

½ cup dutch-processed cocoa powder, spooned and leveled

2 teaspoon baking powder

½ teaspoon salt

* Cake is a slightly drier and tighter crumb than usual grocery store cakes in the US. This is by design, you did not make a mistake.

Cherry filling

1 Jar sour cherries in water, drained (don't discard the liquid) *

4 teaspoon cornstarch

½ cup water from canned sour cherries, divided

¼ cup kirsch (or Cherry Brandy)

⅜ cup granulated white sugar

* I used a Jar of Morello cherries I found at Aldi, to the best I can tell this is still pretty traditional

Whipped cream frosting

3 cups heavy whipping cream

¼ cup granulated white sugar

* If your kitchen is too hot or humid like mine your whipped cream will "unstabalize" as mine did.

Decoration

Preheat the oven to 320 °F (160°C). Line the bottom and the sides of a 9-inch (23cm) pan with parchment paper and set aside.

In a large mixing bowl with an electric mixer with a whisk attachment, mix the eggs, sugar, butter, and vanilla for about 3 minutes until creamy.

Sift in the flour, cocoa, baking powder, and salt and mix just until well combined, about 1 minute. Pour the cake batter into the prepared baking pan and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then remove from the pan and transfer to a cooling rack to cool completely.

Place the drained sour cherries in a heatproof bowl and set aside.

In a small bowl, stir together the cornstarch and ¼ cup of the canned sour cherry water and set aside.

In a heavy-bottomed saucepan, bring ¼ cup of the canned sour cherry water, kirsch, and sugar to a simmer over medium heat. Once it simmers, add the cornstarch mixture and cook for 1-2 minutes, stirring constantly, until it thickens like syrup and covers the back of a spoon. Remove from the heat and pour over the sour cherries. Let it cool completely.

In a large mixing bowl beat the whipping cream on medium-high speed until soft peaks form, about 2-3 minutes. Then add the sugar and mix until stiff peaks form, about 1-2 minutes. Don't overmix or it will curdle.

Cut the cake twice horizontally so that you have three cake layers.

Place the bottom cake layer on a cake turner and brush it with cherry syrup. Spread with whipped cream and spread an additional ring of whipped cream around the edges. Use about ⅙ of the cream in total. Then spoon half of the sour cherries and syrup on top of the cream but inside the whipped cream ring. The ring ensures that the cherry filling stays in the cake and that no syrup runs out on the sides. Then spoon more whipped cream onto the cherries and distribute evenly on top (another ⅙ of the cream, so that now a total of about ⅓ of the cream has been used). Place the second cake layer on top and repeat.

Place the third cake layer on top and distribute the remaining ⅓ of the whipped cream over the entire cake and around the sides to lightly frost the outside of the cake. Chill in the refrigerator for at least 4 hours, preferably overnight.

I added about 1/2 bar of dark chocolate shavings to the top of mine but do whatever you like.

Before serving, decorate with chocolate shavings, cherries, and additional whipped cream to your liking. Store the cake in an airtight container in the fridge for up to 3 days.

[jjsanguine]

Foodie sanguine: dairy free baked cheese-less cake

I made cheesecake (baked cheesecake of course, no bake cheesecake is a sin against both God and man) because I tried making cookies and failed again by adding too much flour. I already made the last batch of terrible cookies into decent fudgy brownies, so I wanted to switch it up.

I can't eat real dairy so I used vegan double cream (≈heavy cream) and coconut cream (because I only had one thing of the double cream) and I haven't made a cheesecake with real cheese in several years, but I think it might actually be better this way.

Texturally it was completely smooth unlike cashew cheesecake. It also didn't have that dairy aftertaste, which vegan cream cheese somehow manages to capture.

The top of the cheesecake was not smooth because I mixed the ingredients with a blender and that incorporates a lot of air but you could just put fruit or dust it with sugar or cocoa powder or something. Here's the recipe if you want to try cheese-less cake for yourself.

Ingredients

250ml 8½oz vegan whipping cream

250ml 8½oz coconut cream (NOT coconut milk, coconut cream. Also don't use the organic stuff.)

1 teaspoon vanilla

40g 3 tablespoons dark brown sugar

50g ¼ cup granulated sugar

40g ¼ cup plain flour (you can also use brown flour)

1 egg

Pinch of salt

For the base I didn't measure, I just started out with like 200g of chocolate biscuit crumbs and added melted fake butter + cocoa butter and oat milk till it was kind of like a thick porridge or cookie dough consistency. The great thing about cheesecake is that you can make the base anything.

Method

Mix biscuit crumbs and melted butter together in a bowl and put the mixture in a 20cm cake pan lined with baking paper or aluminium foil.

Spread the mixture with your spoon so it's a flat layer maybe 1cm thick.

Bake for 15 minutes at 250°C, then take it out of the oven to cool. After removing the base, reduce the oven to about 160°C. My oven has very imprecise temperature selection so I don't know exactly the temp.

While the base is baking, put whipping cream, sugar, vanilla, salt and flour in a bowl. I used a stick blender to mix these but you could use a whisk or a spoon if you want.

Add the coconut cream to the batter. I added this last because coconut cream curdles sometimes if you over mix. I mixed with a spoon as best I could then gave it a quick mix with the stick blender to get rid of any lumps. If you're using only double cream then you don't need to bother with this.

Pour the batter into the cake pan with the base, and put it on a baking tray. Pour water in the baking tray (NOT into the cake pan with the batter, into the baking tray that the cake pan is sitting in), then cover the cake pan with foil so the top doesn't become too brown.

Put the baking tray in the middle rack of the oven and bake for about 55 minutes. If you don't have an oven you can skip the water bath and put the cheesecake in an air fryer or halogen oven, but it is more likely to be over cooked and curdle so the texture isn't smooth. In that case I'd put it in the air fryer for 40 minutes then check.

After 55 minutes the cheesecake should still wobble a bit in the middle, but be completely firm on the sides. Turn the oven off and leave the cheesecake in the warm oven for like 30 minutes, or until it doesn't wobble at all.

Put the cake pan in the fridge overnight or for like 6 hours.

I know the texture didn't look that smooth but that's because my knife is from Wilko.

[askwhatsforlunch]

Honey and Pear Cake

A delightfully moist and light sponge, with the delicate and comforting taste of baked fruit, a slice (or two) this simply beautiful Honey and Pear Cake is a delicious weekend afternoon treat along a nice cuppa. It travels well too, so you can bring it to friends you’re spending an arvo with before they depart to a holiday in Tanzania... Happy Saturday!

Ingredients (6 to 8):

1 1/2 tablespoon unsalted butter

2 just ripe (Williams) Pears, rinsed

4 tablespoons pure local honey

1 3/4 cup plain flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 cup caster sugar

2 tablespoons demerara sugar

4 eggs

1/2 cup semi-skimmed milk

1/4 cup crème fraîche or sour cream

2 tablespoons Spiced Pear Liqueur

Preheat oven to 160°C/320°F. Butter a cm/” cake tin; set aside.

In a medium skillet, melt butter over a medium flame.

Halve and core pears, and add them to the skillet, cut-side down once the butter is just foaming. Cook, 5 minutes, then flip them on the other side, and drizzle generously, with two tablespoons honey. Cook, about 5 minutes more, until the pears are just softened, and their honey syrup just thickens.

Gently lift the pear halves from the skillet, and arrange them, cut-side down, at the bottom of the tin. Drizzle generously with their syrup and remaining honey. Set aside, to cool.

In a large bowl, combine flour, baking powder, bicarbonate of soda, salt, ground ginger, caster and demerara sugars. Give a good stir with a wooden spoon.

Dig a well in the middle of the dry ingredients, and break in the eggs. Give a good and gentle stir, gradually adding milk until just combined. Then, fold in crème fraîche and Spiced Pear Liqueur, until just blended.

Gently pour batter evenly over the pears and their honey syrup. Place cake tin in the middle of the oven, and bake, at 160°C/320°F, 45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and allow to cool in the tin, about 15 minutes, before turning out onto serving plate.

Serve Honey and Pear Cake warm or at room temperature, with a cup of tea or coffee.

[tipcocktailbarrestaurant]

Ingredients:

8-10 large pink lady or braeburn apples

120g all-butter puff pastry

Plain flour for dusting

110g / 8 tbsp salted butter, softened

130g / 2/3 cup caster sugar

Lightly dust the pastry with flour, then roll out to a 21cm / 8in disc. Use a fork to prick the pastry all over, cover loosely to prevent it drying out, then chill in the fridge.

Peel the apples, then halve and core them. Spread the softened butter in an even layer over the base of the pan and a little up the sides. Sprinkle over the sugar, then arrange the apples on top in a circular pattern, overlapping them so they rest on their sides.

Put the pan on the hob (stove) over a medium heat and cook for 10-15 minutes until the sugar starts to caramelise and the apples soften. Keep an eye on the apples, carefully lifting one every so often to make sure the tops aren’t taking on too much colour. You may need to move the pan around to ensure the apples and caramel cook evenly.

Remove the pan from the heat and allow to cool for 10 minutes. Lay the chilled pastry over the apples, tucking in the edges so the fruit is fully covered.

Heat the oven to 180°C fan/ gas 6/355°F. Bake the tarte for 20 minutes, then turn the oven to 160°C fan/gas 4/320°F and cook for 20 minutes more until the pastry is puffed and golden.

Remove the tarte from the oven. You need to turn it out of the pan immediately or it may stick to it. Gently run a small knife around the edge of the pastry to loosen any hardened caramel. Put an upturned serving plate (with a rim) over the pan, then carefully flip the tarte onto the plate and remove the pan.

Slice the tarte tatin and serve warm or at room temperature

Baby's tip: you can make baby size tart(t)es too! Split the apples and the puff pastry and put everything in a muffin pan!

[eazy-group]

Easy Keto Cereal (Chocolate & Vanilla)

New Post has been published on https://eazywellness.net/easy-keto-cereal-chocolate-vanilla/

Easy Keto Cereal (Chocolate & Vanilla)

Make a childhood breakfast low-carb and just as nostalgic with this keto cereal recipe, available in both chocolate and vanilla flavors. It takes just 30 minutes to make and can be stored away for those late-night cereal cravings or a quick and easy breakfast. 

We all know how nostalgic and delicious cereal can be, but did you know it’s not hard to make cereal from scratch? Most cereals on the shelves of our local supermarket look and taste amazing but are far from keto-friendly, so if you’re really in the mood to have a big bowl of cereal, we recommend giving our super easy keto cereal recipe a go. Plus, you’ll have two flavors to choose from, or if you’re like us and find it hard to pick just one, you can make a mixture of both. 

For our super easy recipe, you’ll just need to combine the cereal ingredients into the dough, cut them up into small pieces, bake them until crispy, and enjoy. The best part of making your own cereal is that no one expects you to have perfectly shaped balls. After you roll out your dough into a long and thin cylinder, you can then cut off small pieces based on your preferences. Do note that the larger the shape, the longer it needs in the oven.

Yields 4 servings of Easy Keto Cereal (Chocolate & Vanilla)

The Preparation

Vanilla Cereal:

1 cup almond flour

1/2 cup coconut flour

1/2 teaspoon xanthan gum

3 tablespoon allulose

7 tablespoon butter, melted

4 tablespoon almond milk

1 tablespoon vanilla extract

Chocolate Half:

2 tablespoon cocoa powder

1 tablespoon butter

1 tablespoon almond milk

For Serving:

6 cups unsweetened almond milk

The Execution

1. Gather and prep all ingredients. Pre-heat oven to 350F.

2. Mix together the almond flour, coconut flour, xanthan gum, and allulose. Then add the melted butter, almond milk, and vanilla extract.

3. Continue to mix until a dough is formed.

4. Split the dough in half. To half of the dough, mix in the ingredients for the chocolate half if you want to have a mixture of cereal flavors.

5. Take chunks of the dough and roll them into cylinders. Cut pieces of the cylinders off as you go along. Repeat with all of the dough you have.

6. Place the dough pieces on a parchment-lined baking sheet. Bake for 10-15 minutes or until cereal is golden brown in color.

7. Allow them to cool off completely. Serve with your favorite low-carb milk replacement (sweetened to taste) and enjoy!

This makes a total of 4 servings of Easy Keto Cereal (Chocolate & Vanilla). Each serving comes out to be 477 calories, 43.8g fats, 6.7g net carbs, and 10.5g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 1.00 cup almond flour 648 56 24.6 14.6 10.1 23.5 0.50 cup coconut flour 160 9.3 26.7 18.7 8 8 0.50 teaspoon xanthan gum 8 0 1.8 1.8 0 0 7.00 tablespoon butter 712 80.6 0.1 0 0.1 0.8 4.00 tablespoon unsweetened almond milk 7 0.7 0.3 0.2 0.1 0.3 1.00 tablespoon vanilla extract 37 0 1.6 0 1.6 0 3.00 tablespoon allulose 17 0 0 0 0 0 2.00 tablespoon unsweetened cocoa powder 41 1 6 2 4 2 1.00 tablespoon butter 102 11.5 0 0 0 0.1 1.00 tablespoon unsweetened almond milk 2 0.2 0.1 0.1 0 0.1 6.00 cup unsweetened almond milk 173 15.8 7.2 4.3 2.9 7.2 Totals 1907 175.1 68.4 41.6 26.8 42.1 Per Serving (/4) 477 43.8 17.1 10.4 6.7 10.5

Easy Keto Cereal (Chocolate & Vanilla)

The Preparation

Vanilla Cereal:

1 cup almond flour

1/2 cup coconut flour

1/2 teaspoon xanthan gum

3 tablespoon allulose

7 tablespoon butter, melted

4 tablespoon almond milk

1 tablespoon vanilla extract

Chocolate Half:

2 tablespoon cocoa powder

1 tablespoon butter

1 tablespoon almond milk

For Serving:

6 cups unsweetened almond milk

The Execution

Gather and prep all ingredients. Pre-heat oven to 350F.

Mix together the almond flour, coconut flour, xanthan gum, and allulose. Then add the melted butter, almond milk and vanilla extract.

Continue to mix until a dough is formed.

Split the dough in half. To half of the dough, mix in the ingredients for the chocolate half if you want to have a mixture of cereal flavors.

Take chunks of the dough and roll them into cylinders. Cut pieces of the cylinders off as you go along. Repeat with all of the dough you have.

Place the dough pieces on a parchment-lined baking sheet. Bake for 10-15 minutes or until cereal is golden brown in color.

Allow them to cool off completely. Serve with your favorite low-carb milk replacement (sweetened to taste) and enjoy!

Notes

This makes a total of 4 servings of Easy Keto Cereal (Chocolate & Vanilla). Each serving comes out to be 477 calories, 43.8g fats, 6.7g net carbs, and 10.5g protein.

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