Feeds:
Posts
Comments

Posts Tagged ‘vanilla’


Hazelnut Macarons - Meatballs&Milkshakes

Macarons have become so trendy that you see them in every bakery, specialty food store, and blog post. They are the new cupcake, and with good reason. They are a perfect French cookie, light and rich at the same time with so many flavor choices. My only objection is the price per cookie at all these places. You can make them at home so easily, I urge you to try it once. I love the macarons at Miette in San Francisco, and the recipe is in their cookbook.

Macarons

1 cup almonds

1/2 cup hazelnuts

3 egg whites, room temperature

2 1/4 cups powdered sugar

1 1/2 teaspoons cream of tartar

Filling

Grind the nuts by pulsing in a food processor or spice grinder with the powdered sugar until they have reached a fine sand consistency, but not so long that they start getting paste-like. Remove to a bowl.

Whip the egg whites with the cream of tartar until they reach stiff peaks. Fold the dry ingredients in thirds into the egg whites with a spatula.

Pipe onto parchment lined baking sheets in 1 inch circles spaced about 1 1/2 inches apart. Let the sit at room temperature for 2 hours to develop the shell. Bake at 325 degrees for 10 minutes, until set. Allow to cool on the baking sheets completely.

Vanilla Buttercream Filling

1/2 cup sugar

1/4 cup water

1 3/4 sticks butter, room temperature

1 teaspoon vanilla

4 egg yolks

In a saucepan, combine the sugar and water and heat to 238 degrees. Meanwhile, beat the egg yolks until they are light and fluffy. Add the sugar syrup a couple tablespoons at a time until it is all incorporated. Allow to cool while continuing to whip. Once the combination has reached room temperature, add the vanilla and the butter in pieces.

Raspberry Buttercream

Add 1/4 cup raspberry jam to half the recipe of vanilla buttercream above. You can use more and strain out the seeds if you wish. Just add a little water and strain. If it’s too runny, you can cook it down.

Hazelnut Macarons - Meatballs&Milkshakes

To Make Chocolate Macarons

Add 1/2 cup cocoa with the sugar and leave out the cream of tartar. Use chocolate buttercream.

Hazelnut Macarons - Meatballs&Milkshakes

Advertisements

Read Full Post »


Chocolate Peppermint Cookies - Meatballs&Milkshakes

These crunchy chocolate mint cookies are a riff on Thin Mints, and I suppose if you dipped them in chocolate instead of drizzling, they would be exactly alike. I’ve always been a big fan of Thin Mints, and I will definitely be making these again. They’re a great addition to your holiday cookies, but they’ll be good all year long as well.

Chocolate Peppermint Cookies

1 1/2 cups flour

3/4 cups unsweetened cocoa

1/4 teaspoon salt

1 1/2 sticks butter

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 egg

6 ounces dark chocolate

1 tablespoon butter

1 tablespoon cream

Combine the flour, salt, and cocoa in a bowl. Beat the eggs and sugar together in a mixer until light and fluffy. Add the extracts. Add the egg and beat until combined. Add the dry ingredients in two halves, and beat until just combined.

Remove to two pieces of plastic wrap, and create 2 inch logs out of the two halves of dough. Refrigerate for at least 2 hours and up to a couple days.

Slice the logs into 1/4 inch slices and adjust into rounds. Place and inch apart on parchment or silpats on cookie sheets and bake at 350 degrees for 12 minutes. Let cool on the cookie sheets.

Melt the chocolate, butter, and cream together until smooth. Drizzle over the cooled cookies and allow to harden by placing cookie sheets in the refrigerator.

Chocolate Peppermint Cookies - Meatballs&Milkshakes

Read Full Post »


Chewy Ginger Cookies - Meatballs&Milkshakes

These chewy ginger cookies are really gingery from three kinds of ginger, and you can make them crispy if you bake them longer. They are also apparently great with peanut butter slathered between to make a cookie sandwich. It’s not the holidays until we have some spice cookies around the house.

Chewy Ginger Cookies

2 1/4 cups flour

1 1/2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup dark brown sugar

1/2 cup vegetable shortening

1 stick butter

1 egg

1/2 cup molasses

2 teaspoons grated fresh ginger

1 teaspoon vanilla extract

1/2 cup finely chopped crystalized ginger or chocolate covered crystalized ginger

1/2 cup raw sugar

Whisk together flour, spices, baking soda, and salt. In a bowl of a mixer, whip together the butter, shortening, and brown sugar until light and fluffy. Reduce speed and add egg, molasses, vanilla, and grated ginger. Add flour mixture slowly, and beat until just combined. With the mixer off, stir in the crystalized ginger.

Roll into 1-1 1/2 inch balls and place on parchment covered baking sheets about 1 inch apart. Flatten a little and sprinkle the top with raw sugar. Bake at 350 degrees for 10-12 minutes until they start to crisp on the edges but are still soft in the center.

Chewy Ginger Cookies - Meatballs&Milkshakes

Read Full Post »


Caramel Apple Cider - Meatballs&MilkshakesNothing says fall like apple cider. I love curling up with a book in my favorite chair with a hot, steamy mug apple cider spiked with homemade caramel and cinnamon. It also makes a great warm drink for holiday parties.

Caramel Apple Cider

1 cup apple cider

1 teaspoon caramel sauce

1 cinnamon stick

Warm the cider with the cinnamon stick to steep. Add the caramel sauce and stir.

Caramel Sauce

1 cup sugar

3 tablespoons water

1 cup cream

1/2 teaspoon vanilla extract

Melt the sugar in a saucepan with the water until it starts to turn light brown. Carefully pour in the cream, it will bubble a lot. Add the vanilla and carefully stir. Allow to cool a little before pouring off into a container. It will last for a couple weeks in the fridge.

Caramel Apple Cider - Meatballs&Milkshakes

Read Full Post »


I had a bunch of the Italian ladyfingers used for tiramisu, but no time or mascarpone to make the original. This is a pretty Americanized version, but I could just call it Lemon Pudding or Lemon Trifle and that would be fine too. No matter what you call it, it was a lovely end to the meal and I would make it again.

Lemon Tiramisu

1 box vanilla pudding, cooked to box instructions

Zest and juice of 1 lemon

1 tablespoon vanilla extract

1 cup Limoncello

1/4 cup Marsala

16 Italian ladyfingers

Combine the cooked vanilla pudding with half the lemon juice, the lemon zest, and vanilla extract. In a bowl or container big enough to fit the ladyfingers (one at a time), combine the rest of the lemon juice, Limoncello, and Marsala. Dip the ladyfingers one at a time into the mixture, long enough to absorb some liquid but not so long that they get soggy. Place in a single layer in your baking dish or cups. Spoon a light layer of the pudding mixture on top. Alternate layers until you’ve filled your dish. Refrigerate for at least an hour, but it’s best if you can wait at least a couple.

Read Full Post »


The big tip with boozy milkshakes is to chill the alcohol if you are using something you don’t already keep cold. In this one, I use bourbon and a hint of Kahlua along with good vanilla ice cream. Always a good end to a meal.

Boozy Bourbon Milkshake

2 cups vanilla ice cream

2 ounces bourbon

1 ounce Kahlua

1/4 cup milk

chocolate covered coffee beans to garnish

Combine the vanilla, bourbon, Kahlua, and milk in a big glass and stir to combine. You can also use a blender, but I prefer making these by hand. Garnish with chocolate covered coffee beans.

Read Full Post »


The best part about this cake is that it’s incredibly easy and done in half an hour. It’s part clafouti (which is a french pancake-like tart), part cake, and you can make it with any kind of fruit. I think next time I would cut the fruit smaller and try to squeeze in more, but it was an excellent quick dessert.

Plum Skillet Cake

1 pint small plums, halved

1 1/2 cups flour

3/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1 stick butter

2/3 cup milk

zest of 1 orange

2 eggs

1 tablespoon vanilla extract

2 teaspoons sugar

Stir flour, brown sugar, baking powder, and salt together. Brown butter in a skillet for a couple minutes, until it smells nutty. Remove to a bowl and combine with the orange zest, milk, eggs, and vanilla. Whisk the wet ingredients into the dry ingredients and combine.

If you’re using a non-stick skillet, the residual butter left in the pan should be enough. If you are using a cast-iron skillet, grease the pan with a little more butter. Pour the batter into the skillet and arrange the plums in a layer on top, pushing in a little. Sprinkle with the sugar. Bake for 30 minutes at 350 until it starts to brown a little and a tester comes out clean.

Read Full Post »

Older Posts »

%d bloggers like this: