Tag Archives: Sugar

day 39: baking away/ pear galette with apricot preserves, yum!

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MY TAKE:

FROM PINTEREST:

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Project: day 39: baking away/ pear galette with apricot preserves, yum!
• Difficulty rating (1=easiest, 5= way too hard!): 1
• Would I do it again? yes, it was super yummy, and very easy (especially using a pre-made crust)!
• What I would do differently: nothing! The only thing we changed from the original was to use pre-made crust dough)
• Items used: see recipe below from  Two Peas and their Pod ( http://www.twopeasandtheirpod.com/pear-galette/ )

Pear Galette
Yield: Serves 6-8 Cook Time: 45-50 minutes
ingredients:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 tablespoons apricot preserves
2 large Bartlett pears, thinly sliced
1 egg, beaten
2 tablespoons turbinado sugar

directions:
1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

2. Center a rack in the oven and preheat to 350 degrees F.

3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Brush the bottom of the dough with the apricot preserves. Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.

4. Lightly brush the edge of the dough with the egg and sprinkle crust and pears with turbinado sugar.

5. Bake the galette for 45-50 minutes, or until the pears are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

until ipinterest tomorrow!
Karie J 🙂

day 27: cooking it up/ the perfect homemade New Year’s margarita recipe, bar none

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MY TAKE:

FROM PINTEREST:

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• Project: day 27: cooking it up/ the perfect homemade margarita recipe, bar none
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes! The sweet and salty combination on the rim of the glass sealed the deal
• What I would do differently: read through the recipe, because it is only for one serving! Double for each person in your party, they will love it!
• Items used:
Ingredients
Ice cubes
3 ounces tequila
2 ounces freshly squeezed lime juice
1 ounce Simple Syrup, recipe follows
1/2 to 1 teaspoon orange liqueur
1 tablespoon Lime-salt-sugar, recipe follows
Directions
Fill a cocktail shaker with ice. Add tequila, lime juice, and Simple Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

Simple Syrup:
1 cup sugar
1 cup water
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.

Yield: about 1 1/2 cups

Lime-salt-sugar:
Zest of one lime
2 tablespoons kosher salt
2 tablespoons sugar
Blend together lime, salt and sugar in a small blender or mini food chopper.
until ipinterest tomorrow!
Karie J 🙂

day 20: baking away/Christmas Sugar Cookies, part 2: icing & decorating!

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MY TAKE:

FROM PINTERST:

Source: google.com via Karie on Pinterest

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• Project: day 20: baking away/Christmas Sugar Cookies, part 2: icing & decorating!
• Difficulty rating (1=easiest, 5= way too hard!): 3
• Would I do it again? yes, even though icing cookies is a lot of work! The girls had a ton of fun; licking their fingers and dumping the sprinkles. Hayden seemed to have a steadier hand than I did, go figure 😉
• What I would do differently: after about 3 cookies in, I changed my technique and we used zip-locks to pipe edging around it, man it’s hard though!
• Items used: Christmas Sprinkles & recipe below:

Royal Icing Recipe from Food Network, Alton Brown:

Ingredients

  • 3 ounces pasteurized egg whites
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar

Directions

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

until ipinterest tomorrow!
Karie J 🙂

day 18: baking away/ Christmas sugar cookies, part 1

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MY TAKE:

 

FROM PINTEREST:

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  • Project: day 18: baking away/ Christmas sugar cookies, part 1 (part 2 will be coming in the next few days…the frosting!!!)
  • Difficulty rating (1=easiest, 5= way too hard!): 3
  • Would I do it again? yes, we tried the sugar cookies sans the frosting, and they really we’re SO yummy! They were not too sweet, just the right amount of chewiness, and oh so good!
  • What I would do differently: well, according to my husband, I do not use the rolling-pin correctly, so I’ll have to work on that technique, but hey that’s why I’m doing all this right? Trying to get better each and everyday!
  • Items used: American’s test Kitchen Recipe: http://www.americastestkitchen.com/recipes/detail.php?docid=26333
  • Makes 2 dozen cookies (we ended up with about 3)

    The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

    INGREDIENTS
    • 2 1/4cups (11 1/4 ounces) unbleached all-purpose flour
    • 1/2teaspoon baking soda
    • 1teaspoon baking powder
    • 1/2teaspoon table salt
    • 1 1/2cups (10 1/2 ounces) sugar , plus 1/3 cup for rolling (we did not use the 1/3 cup for rolling since we will be frosting them)
    • 2ounces cream cheese , cut into 8 pieces
    • 6tablespoons (3/4 stick) unsalted butter , melted and still warm
    • 1/3cup vegetable oil
    • 1large egg
    • 1tablespoon milk
    • 2teaspoons vanilla extract
    INSTRUCTIONS
    • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
    • 2. Place 1½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
    • 3. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
    • 4. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature

until ipinterest tomorrow!

Karie J 🙂