Macarons

Pychotka

Dry ingredients:

 - 1¾ cup Powdered sugar
 - 1 cup Almond flour
 - pinch of salt

 Wet ingredients :

 - 3 egg whites
 - pinch of salt
 - ¼ cup Granulated sugar
 - ½ TSP vanilla extract
 - Gel food coloring (2 drops)

 Preparation:

1 Make the Macarons:

 in the bowl of a food processor, combine the powdered sugar, almond flour and a pinch of salt, and process on low speed until extra fine.Soft the Almond flour mixture through a fine-mesh sieve into a large bowl.

2 In a separate large bowl, beat the egg whites and the remaining salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3 Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4 Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5 Transfer the macaron batter into a piping bag fitted with a round tip.

6 Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7 Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

8 Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9 Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10 Preheat the oven to 300˚F (150˚C).

11 Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

12  Transfer the macarons to a wire rack to cool completely before filling.

Filling 

Homemade mango curd

Ingredients:

• 1 cup mango puree
• 1/2 cup sugar
• 2 tablespoons lemon juice (8 teaspoons) (notes)
• 2 large eggs
• 2 egg yolks, from large eggs
• 115 g unsalted butter, cubed and cold
  

  Instructions:

  • Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
  • Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
  • Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip)
  • Pour into sterilised conserve jars and store in the fridge.
    
    

      Lemon curd

    Ingredients:

    • 3 large eggs
    • 1 cup sugar
    • 1/2 cup lemon juice (about 2 lemons)
    • 1/4 cup butter, cubed
    • 1 tablespoon grated lemon zest 
    
    
    • Directions:
      
      • In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

Italian Ricotta Cookies

Ingredients:

• 1 cup butter, room temperature
• 1  cup granulated sugar
• 2 eggs
• 15 ounces ricotta cheese
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 cups flour

Glaze

• 1 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 3–4 tablespoons milk
• 1/4 cup sprinkles

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary.
3. Turn the mixer to low and add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.
4. Bake for 10 minutes until the edges are lightly golden.
5. Transfer to a wire rack.
6. In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.

Notes:

Store airtight at room temperature for up to 3 days for best freshness.or freeze it

Italian lemon ricotta cookies

    For the cookie batter:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch kosher salt
       Preheat the oven to 325 degrees.
 Sift together your flour, baking powder, and salt into a bowl, and set aside.

1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temp
2 large eggs
8 oz. fresh whole-milk ricotta, drained
1/2 teaspoon vanilla extract
2 teaspoons lemon zest
       Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium, and crack in the eggs one at a time, beating well between additions. Plop in the ricotta, vanilla, and lemon zest, and beat to combine. Add the flour mix, and beat on low until just combined, but do not overmix. (You don’t want your dough to get any more dense than absolutely necessary.)
Makes 40-45 cookies

 For the icing:
1/4 cup lemon juice
2 cups confectioners’ sugar, sifted

 Drop the dough in heaping tablespoons onto the baking sheets. Place in oven and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden, and cooked all the way through, about 20-22 minutes. Remove from oven, and cool on wire racks.

 When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioners’ sugar and lemon juice to make a smooth glaze. Adjust the consistency with a little water or more sugar to make the glaze thick enough to stick to the cookies when dipped.

Hershey's Classic Chocolate Chip Cookies

                             

1. 1 cup butter (2 sticks) , softened.
2. 3/4 cup granulated sugar.
3. 3/4 cup light brown sugar packed.
4. 2 eggs.
5. 2-1/4 cups all-purpose flour.
6. 1 teaspoon baking soda.
7. 1/2 teaspoon salt.
8. 2 cups HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)

 1. Heat oven to 375°F.
 2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet.
 3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies

Smacynego

Mexican Wedding Cakes

Ingredients

1/2  cup powdered sugar

1 cup butter or margarine, softened

2 teaspoons vanilla

 2 cups all-purpose flour

1 cup finely chopped or ground almonds or pecans

1/ 4teaspoon salt

3/4  cup powdered sugar

Steps

• 1

  Heat oven to 325°F.
  In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
• 2

  Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• 3

  Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
• 4

  Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.

Peanut Butter Cookies

    Ciastka z masła orzeszków ziemnych. Zrobiłam trzy rodzaje. Zwykłe, z kolorowymi mini czekoladkami( coś w rodzaju M/M ) i z orzechem laskowym w środku.

Ingredients

1 cup (250 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
3/4 cup (175 mL) granulated sugar
1 cup (250 mL) peanut butter
2 eggs
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt

Preparation

Place oven rack in centre of oven; preheat to 350°F (180°C). With pastry brush, lightly grease 2 rimless baking sheets; set aside.

Place butter in large bowl. With electric mixer, beat at high speed until fluffy and light coloured. Add brown sugar and granulated sugar; beat until even fluffier. Beat in peanut butter.

Break 1 of the eggs into small bowl and add to batter; beat until blended. Break second egg into small bowl; add to batter along with vanilla and beat until smooth.

In separate bowl, whisk together flour, baking soda, baking powder and salt; pour half over batter. With wooden spoon, mix until no streaks remain. Stir in remaining flour mixture until no streaks remain.

Scoop dough by rounded teaespoonfuls (7.5 mL); roll into balls and place on prepared baking sheets, leaving 1-inch (2.5 cm) space between cookies. With fork dipped in flour, press cookies to make crisscross pattern and flattened to 1/2-inch (1 cm) thickness.

Bake, 1 sheet at a time, for 10 to 12 minutes or until firm and golden around edges and underneath. Wearing oven mitts, remove baking sheet from oven; with lifter, lift cookies off baking sheet and set in single layer on rack to let cool completely. Repeat with remaining baking sheet of dough. Let first sheet cool completely before adding more dough so dough doesn't melt.

Tropical Coconut Macaroons

   

     Ingredients:

1 can (300mL) sweetened condensed milk
2 egg white
1 pinch salt
5 cups  unsweetened shredded coconut
1cup (250 mL) each slivered candied pineapple and mango or papaya

    Preparation:

Line rimless baking sheets with parchment paper or grease; set aside.

In bowl, whisk together condensed milk, egg white and salt. Add coconut, pineapple and mango; stir to coat evenly. Drop by rounded teaspoonful (5 mL) onto prepared pans.

Bake in centre of 325°F (160°C) oven for 15 to 20 minutes or until golden and no longer sticky to the touch. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Variations
Tropical Coconut Macaroons with White Chocolate:
Dip macaroons into melted white chocolate to coat bottom or half of each.

 

Pierniczki

Pierniczki Basi

Składniki:

2 i 1/4 cup mąka

1 łyżeczka soda

3 łyżeczki przyprawa piernikowa

1/2  cup cukier brązowy

5 łyżek miękkiego masła 

1 jajko

1/4 cup miód

1 łyżeczka kakao(jeśli chcecie ciemniejszy kolor)

Wykonanie:

• Wymieszać wszystkie suche składniki w misce
• Dodać pozostałe produkty
• Wymieszać i zagnieść ciasto
• Rozwałkować delikatnie podsypując mąką (podsypałam sporo by się ciasto nie kleiło)
• Wycinać pierniczki (brubości około 3 mm)
• Układać na blaszce wyłożonej papierem
• Piec około 10 minut w temperaturze 180 C=360 F
• Uważać aby nie piec za długo, bo będą miały posmak goryczy
• Po upieczeniu wystudzić i udekorowa

        LUKIER:
      1 białko roztrzepane mikserem z taką ilośsią cukru pudru (dość dużo) by tworzyło gęstą nierozlewającą się masę. Lukier można zabarwić przy pomocy barwników spożywczych.

      Po upieczeniu są mięciutkie,później twardnieją, by znów zrobiły się miękkie chłoną wilgoć z powietrza. Przechowywać w szklanym lub metalowym pojemniku. Smacznego.

Ciastka Rozali

    Składniki
      1 cup butter 
      1 cup sugar 
      2 tbsp milk 
      1 tsp flavouring 
      2 1/2 cups flour 
      1 1/2 cups of whatever ( Cranberry and pistachio,Mini chocolate chips, Chopped red and green cherries     
      Wykonanie   

•     Then as usual cream butter sugar, milk, flavouring
•     Add flour
•     Add the other stuff at the end 
•     Divide the dough in half and make a long rope (about 1 1/2 inches wide) .
•     The depending in what kind I make I roll the rope into coconut or nuts or leave plain
•     Roll onto saran wrap and refrigerate until hardened ( few hours ). I make all the doughs one night and bake the next day.
• .   Cut into slices and bake at 375 or 350F for about 10 minutes.  

•   I like this recipe because you can make so many different cookies from one dough

      

     

Ciasteczka kruche

Składniki:

2 szklanki masła 1 ½ szklanki  - cukier puder 2 łyżeczki - wanilia extrat

5 szklanek - mąki przesianej szczypta soli ½ łyżeczki -mąki ziemniaczanej

Wykonanie: 

• Utrzeć masło z cukrem
• Dodać resztę składników
• Utrzeć dobrze razem
• Podzielić ciasto na cztery czaąści
• Włożyć do worków 27x27cm
• Rozwałkować na grubość 0.5mm.
•  Włożzć do lodówki na kilka godzin lub dzień
• Rozciąć worki lub wzjąć delikatnie i wycinać ciasteczka
• Piec  9 minut w temp.  180°C=350°F
• Dekorować  jak się lubi
•