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Ingredients
Instructions
1.
In a bowl, cream butter using a hand mixer on low speed. Add sugar
and beat together until well blended and fluffy. Add eggs one at time,
beating continously. Add condensed milk and vanilla extract and continue
to beat until blended.
2.
In a medium bowl, combine flour and desiccated coconut. Add to egg
mixture and beat until combined.
3.
Scoop into paper-lined mini muffin pans and bake in a 350 F oven for
about 15 to 20 or until golden. Allow to cool for about 5 minutes.
Mini Eggpies
6 egg yolks
1 (14 ounces) can sweetened condensed milk
1 (14 ounces) can evaporated milk
For the Crust
2 cups flour
8 ounces (2 sticks) butter
1 teaspoon salt
2 tablespoons sugar
1/4 cup ice water
Instructions
1.
2.
3.
4.
5.
6.
7.
Notes
The key to buttery, flaky crusts is starting with VERY cold ingredients. I like to
freeze my butter cubes and chill my flour mixture to help maintain
temperature. Handle dough gently and do not over manipulate to prevent
gluten formation. The dough needs to rest in the refrigerator, chill it for 2
hours (it will keep up to 3 days) to keep the embedded fat in pieces, making
a lighter, flakier texture when baked. Work on the dough quickly while rolling
and lining muffin pans. If it begins to soften, tear apart or stick on work
surface, return to refrigerator to chill for about 5 minutes.
Chocolate Crinkles Recipe
350F/72 cookies
What we need:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners sugar
(1) Combine cocoa, white sugar, and vegetable oil a bowl. Mix well.
(2) (2) Add in eggs one at a time. Then stir in the vanilla.
(3) (3) Sift together all dry ingredients flour, baking powder, and salt then
add into the cocoa mixture.
(4) (4) The dough will still be soft at this stage. Cover the bowl with clink
wrap and refrigerate for four hours.
(5) (5) Use a 1.5 oz ice cream scoop to roll the dough into balls then coat it
with confectioners sugar before before baking for 10-12 minutes.
Remember not to overbake so the cookies will still be chewy.
1 large egg
DIRECTIONS
1. STEP 1
Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour,
baking powder, baking soda, and salt into a bowl. Combine banana and sour
cream in another bowl.
2. STEP 2
Beat butter and granulated and brown sugars with a mixer on medium-high
speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla,
beating until incorporated. Add banana mixture in 2 additions, alternating with
flour mixture.
3. STEP 3
Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1
1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. STEP 4
Bake until edges are golden, about 12 minutes. Slide parchment, with cookies,
onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
5. STEP 5
Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with
a mixer on medium speed until smooth, about 2 minutes.
6. STEP 6
Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the
cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and
serve immediately.
Peanut Butter & Pretzel Truffles
INGREDIENTS
PREPARATION
1.
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm,
about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each).
Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about
1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about
30 minutes.