This is the cherry on top of the “cherry on top”.
INGREDIENTS
DIRECTIONS
I got the recipe here.
Don’t even bother getting dressed because extreme gratitude is now officially a thing.
INGREDIENTS:
3 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1/4 cup vegetable shortening, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 teaspoon pure vanilla extract
1 ripe peach, sliced thin
1 cup raspberries
1/4 cup buttermilk, for burshing
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
DIRECTIONS:
Place a rack in the center of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in shortening and butter until mixture resembles coarse meal. Use your hands to break the fat cutes into the dry ingredients. Some of the fat bits will be the size of peas and some fat bits will be the size of oat flakes. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. If the butter has warmed too much in the making of the dough, shape the batter into a dish, wrap in plastic wrap, and let rest in the fridge for 15 minutes. If the butter is still cool, shape the dough into a disk and, on a well floured surface, roll dough to a little less than 1/2-inch thickness. My dough was about 12-inches long and 10-inches tall. The dough will be rolled just thinner than a biscuit dough that you would cut biscuits from.
Brush half of the rolled out dough with buttermilk. Arrange peach slices, in a single layer, across the buttermilk moistened dough. Sprinkle with half of the cinnamon sugar mixture. Carefully fold the empty side of dough over the peach sliced layer. Press gently together. Add a bit of flour to your hands and press the edges of the dough in, creating more of a rectangle shape than a half circle shape. Using a floured knife, slice dough into eight even pieces.
Place dough on prepared baking sheets, leaving about 1 1/2-inches of room around each scone for spread while baking. If dough has warmed, and feels mushy, place in the fridge for 20 minutes to rechill. Remove from the fridge. Brush each scone top with buttermilk, and sprinkle with remaining cinnamon sugar.
Bake scones for 15-18 minutes, until golden brown and cooked through. Remove from oven and allow to cool for 15 minutes before serving. Scones are best served warm, on the day they’re made, with soft butter.
I used this recipe.
I went balls out on these.
INGREDIENTS:
10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
Coatings:
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
Chocolate Shell:
8 ounces semisweet or bittersweet chocolate, chopped fine
DIRECTIONS:
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Stir in the Chambord. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
Melt chocolate. Do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
I attempted this recipe with some minor tweaks.
If oatmeal and blueberries had a fight, this would be the result.
INGREDIENTS:
DIRECTIONS:
I altered this recipe.
Made with espresso, chocolate, and marscapone, these muffins will wake you the f*ck up….but in Italian so it sounds nicer.
INGREDIENTS
DIRECTIONS
Bake for about 20 min or until the top is golden brown.
I altered this recipe.
Strawberry & Almonds in a Skillet. You know what KISS stands for, right?
INGREDIENTS
1 stick butter melted and cooled, plus more to grease the skillet
1 cup sugar, plus extra for sprinkling
zest of 1 lemon
zest of 1 orange
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1 cup flour
1/4 cup sliced almonds
6 strawberries, sliced
Directions: Preheat oven to 350 degrees F. Butter a seasoned cast iron skillet.
Pour sugar into a mixing bowl and add the lemon and orange zest. Rub the sugar and zest together with your fingers, until sugar mixture becomes fragrant.
Wisk in the eggs, one at a time. Add salt and vanilla. Stir in the flour and then fold in the butter and strawberry slices.
Pour the batter into the skillet and smooth out with a spatula. Sprinkle the sliced almonds over top and dust with a bit of sugar.
Bake for 20-25 minutes, until golden. Serve warm.
I took this recipe and altered it.
This ain’t no weekday pie, bitches.
INGREDIENTS
Pie Crust:
3 cups all-purpose flour
4 oz butter
1 cup water
1 tsp. sugar
½ tsp. salt
Filling:
6 cups thinly sliced apples (mixture of tart and sweet is best)
1 tablespoon lemon juice
½ cup granulated sugar
¼ cup flour
¼ cup brown sugar
½ tsp cinnamon
¼ tsp nutmeg
dash of ground cloves
1 tablespoon butter
DIRECTIONS
Crust:
This is one of the best pie crust tutorials I’ve ever seen. Use this. After the dough has been refrigerator for about an hour or so make the filling.
Filling:
In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
Assembly:
Roll out bottom of pie crust and lay it into the pie plate. Add apple mixture. Roll out top layer of pie crust and place on top, folding and crimping the edges. Brush with egg wash, and cut holes for ventilation, sprinkle some sugar on top.
Bake in 375 degree oven for approx. 50 minutes.
When my nieces come to visit I have to make something that reflects just how sweet and spicy they are.
INGREDIENTS
Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter
Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ teaspoon mixed spices
½ cup sugar
1/3 cup unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk
DIRECTIONS
Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.
In a small saucepan, melt 6 tablespoons butter over medium heat, stirring frequently, until brown bits form on the bottom and it smells nutty. Remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon.
Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
Spoon into prepared muffin cups, filling only 3/4 of the way. Bake standard sized muffins for 20 to 25 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.
Original recipe appeared here. I changed it a bit.
The day after you get a tattoo you feel kinda beat up.
INGREDIENTS
Filling
Crust and Topping
DIRECTIONS
Preheat oven to 350 degrees F. Then line a 9-inch baking dish with parchment paper.
For filling, in a medium saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch. Bring to a boil over medium-high heat, stirring often to reduce until mixture is thick and the berries break down, about 15 minutes.
Meanwhile, for crust and crumble, in a medium bowl, mix oats, flour, brown sugar, orange zest, baking soda, and salt. Add melted butter to blend well. Reserve 3/4 cup for topping.
Press remaining mixture firmly in bottom of pan to form crust. Spoon filling in an even layer. Sprinkle with remaining topping.
Bake 30 to 35 minutes. Cool before cutting.
I altered the original recipe.
The cookie version of a slap.
INGREDIENTS
2 sticks unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 teaspoons vanilla
2 cups (280 grams) all-purpose flour
zest of two lemons
1 tablespoon fresh lemon juice
3 tablespoons poppy seeds
DIRECTIONS
I altered this recipe.
Commandatore Of The Kitchen