Cheese Straws 9th October 2010By EmmaPhotography by Emma My Mum grew up in small-town New Zealand. She lived in a wee place called Inglewood which is near a (slightly) bigger place called Stratford which is near a place called New Plymouth, New Zealand’s 11th biggest city. Mum is always on the go. She is always occupied with one project or another, the latest being her Ukulele band. Whatever Mum turns her hand to she excels at, and these cheese straws are no exception. A word of warning – these are addictive! -- 100g flour 100g butter 100g parmesan cheese (or any other cheese you have on hand) ½ tsp chilli flakes S&P to taste 1 egg yolk -- 1.
Parmesan Hash Brown Cups I made these hash brown cups to serve at the bridal shower brunch I co-hosted a couple of weeks ago. They accompanied quiche (made by my friend Becky), Mango Fruit Salad Salsa with Sugar and Spice Tortilla Chips, and Make-Ahead Sticky Buns. I love hash browns with a crispy exterior and moist tender interior. Traditional hash browns cooked on top of the stove are difficult to make in a big batch and serve to a crowd. So I tried baking these in individual portions in muffin tins that could be baked in the oven along with the sticky buns and quiche, and would be easy to serve buffet style. By cooking these hash browns in muffin tins, a large part of each individual serving forms a crispy, brown crust around the cup shape of each muffin portion. Use mini muffin pans for bite-size morsels. Step 1. You also need shredded potatoes. Step 2. Step 3. view on Amazon: my nesting mixing bowl set Step 4. Step 5. view on Amazon: Step 6. Step 7. Step 8. 1 hashbrown cup = 2 Weight Watchers PointsPlus
Cardamom Crescents Recipe at Epicurious photo by Romulo Yanes yield Makes about 50 Serve these fragrantly spiced classics with coffee or tea. Preparation Arrange racks in lower and upper thirds of oven; preheat to 350°F. Measure 1 rounded tablespoon of dough; form into a ball, then roll into a 1 1/2"-long log. Bake, rotating sheets halfway through baking, until bottoms are golden, 12–15 minutes. Macarons A lot of people get the wrong impression about macarons and avoid making them because they’re supposedly the most difficult thing in the world to make. Truly, they’re not difficult at all. What is difficult is mastering them. For some reason people mistakenly think if something can’t be mastered on the first try, it’s too hard to fool with. But there’s no reason to master macarons on the first try. Each time one of those things happen, you have a chance to learn about what went wrong with your technique if you want to learn. If this is your first time making macarons, read through these posts to familiarize yourself with some common problems and mistakes. I get a lot of macaron emails each week and most of them are about a question already answered in one of those posts. Otherwise, get a pot of tea or coffee going and enjoy your macarons! approximately 10 ounces (290g) Swiss buttercream If you’d like to see step-by-step photos of this recipe, Mardi from Eat. Variations I LOVE Macarons!!! .
Chocolate Mousse Cheesecake Sunday, February 7th, was....*gulp*...my birthday. Whew! There. For weeks, I have been planning out what type of cake I wanted to make for my birthday. I wrote down notes for my quintessential cake. Since I'm not very creative, I didn't add any frills such as whipped cream decorations or pieces of fruit, and ultimately, I was happy with that decision. I really, really, really don't mean to brag, but every single layer was perfect. I knew that I couldn't keep this amazing creation in my house for long, so via text messaging and quick visits, I shared slices with my nearby colleagues/friends/neighbors (yes, they wear all three of those hats; I live in graduate housing, remember? My mom's birthday card in the background; she just couldn't resist...Leave a comment, if you like what you see! Chocolate Mousse CheesecakeA creation compiled by me along with two giants in the cooking world. Layer 1: Oreo Cookie Crust Put a kettle or pot of water on to boil.
Cheese rolls Cheese rolls are something of a southern New Zealand delicacy. Chances are, if you grew up in Canterbury, Otago or Southland, you have spent time rolling these tasty morsels for family dinners, school lunches or a fundraising event. Many a South Island community cookbook features the local take on this old classic. I first learnt to make cheese rolls in home economics at Heaton Intermediate in Christchurch. To be truly authentic, a cheese roll should really be made using packet onion soup mix and cheese, made into a paste with the addition of a little water. Makes 12 rolls -- 1 tbsp butter 2 large brown onions, sliced 1 tbsp brown sugar 12 slices grainy bread Melted butter or olive oil to brush bread with 2 cups grated cheese - a good strong, cheddar works well pinch cayenne pepper Freshly ground black pepper -- 1.
Chocolate Chip Cookie Dough Fudge Yes, really. If that doesn't stop you dead in your tracks, then I don't think you're human. This is serious stuff. I have a family recipe that I use for standard fudge, but I like making fun and unique variations as well - peanut butter, pumpkin pie, and white chocolate have all been well-received in the past. This comes together pretty easily, and honestly the hardest part is waiting for it to set up! So head into your kitchen and make these now. 1 3/4 c. sugar 3/4 cup brown sugar1/2 cup heavy cream 1/4 c. milk1 Tbs corn syrup3/4 tsp kosher salt2 Tbs unsalted butter1 tsp vanilla extract1/2 cup flour1/3 cup mini semi-sweet chocolate chipsSpray an 8x8 inch baking dish with cooking spray and set aside. In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt. Pour the mixture into a 9x13 inch casserole dish, and allow to cool until it reaches 110 degrees, 10 to 20 minutes. Allow to set at least 2 hours.
Homemade Oreos Lately, my husband has been getting me into a bit of trouble. You see, he’s my taste tester. He’s not afraid to tell me when something I make is awful (it has happened before… believe me!) A few times lately (including yesterday when I was working on this particular recipe), he has raved on Facebook about what I made for him. In this case, the homemade oreos that my hubby was taunting his friends with on Facebook were already spoken for… Most of the cookies were destined for the cafe at our church. These homemade oreos are easy to make. Homemade Oreos(Makes approximately 3 dozen) For the cookies: 1 cup (2 sticks) unsalted butter, softened1 cup granulated sugar1 egg1 teaspoon pure vanilla extract2 cups all purpose flour3/4 cup dutch process cocoa powder1 1/2 teaspoons baking powder1 teaspoon salt For the filling: 1/2 cup (1 stick) unsalted butter, softened2 tablespoons half and half1 teaspoon pure vanilla extractPinch of salt3 – 3 1/2 cups powdered sugar, whisked to remove any lumps
Blue-Eyed Bakers - Blue Eyed Bakers Two-Bite Strawberry Hand Pies This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me. I decided to make the filling for these little pies fairly rich. Two-Bite Strawberry Hand Pies Author: Kelly Jaggers Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 30 For the crust:2½ cups all-purpose flour2 tablespoons fresh grated orange zest2 tablespoons sugar1 teaspoon kosher salt1 cup (2 sticks) butter, cubed and chilled3-6 tablespoons ice waterFor the filling:2 ounces cream cheese, at room temperature2 tablespoons packed light brown sugar¼ teaspoon cornstarch½ teaspoon vanilla½ cup diced fresh strawberriesFor garnish:1 egg, beaten well⅓ cup coarse sanding sugar Begin by making the crust. Enjoy! © 2012, Evil Shenanigans – Baking & Cooking Blog.