Thankful for Pecan Pie

Recipe modified from Epicurious.

Dough Ingredients:

• 1 1/4 cups all-purpose flour
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 3 to 5 tablespoons ice water

1. Mix together flour, butter, and salt in a bowl with your fingertips.
2. Pour 3 tablespoons of ice water over mixture and gently stir
3. Add ice water in intervals until evenly mixed together and dough sticks together
4. Gather dough and cover with plastic wrap, refrigerate for an hour. 

Filling ingredients: 

• 3/4 stick unsalted butter
• 1 1/4 cups packed light brown sugar
• 3/4 cup light corn syrup
• 2 teaspoon pure vanilla extract
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups pecan halves (1/2 pound)

1. Preheat oven to 350°F with a baking sheet on middle rack.
2. Roll out dough on a lightly floured surface with a lightly floured rolling pin. Trim edge to fit pan. Press against rim of pie plate, then crimp the edges. 
3. Melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisk until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely for an hour. 

New Additions: Earl Grey, Mango, Rosewater, and Macchiatto

Used the same recipe as always, but different buttercream fillings for each flavor.

Mango: 

• 1/2 cups butter
• 1 cup confectioner's sugar
• 2 tbsp. heavy cream
• 1 tbsp mango nectar

 Earl Grey: 

• 1/2 cups butter
• 1 cup confectioner's sugar
• 1 tbsp. Earl Grey tea
• 2 tbsp. heavy cream

Macchiato Macarons

Finally getting a step closer to the perfect macaron. 

Macaron Shell:

• 1 cup almond flour
• 1 3/4 cups confectioner's sugar
• 3 egg whites
• 1/4 cups sugar
• 2 tbsp. instant coffee

Buttercream Coffee Filling:

• 1/2 cups butter
• 1 cup confectioner's sugar
• 1 tbsp coffee mixed with an equal amount of steamed water

1. Beat egg whites at medium speed until soft peaks appear. Slowly add sugar and coffee and keep beating at medium speed until hard peaks visible.
2. Sift almond flour and confectioner's sugar together and fold into the egg white's mixture until well distributed.
3. Use silkpat (lifesaver) and place over a clean baking sheet. 
4. Transfer into a pastry bag and pipe 2 inches apart on a clean, dry baking sheet.
5. Preheat the oven to 285 F.
6. Let the macarons dry for 15 minutes. To check if they are ready for baking, lightly touch the surface of the batter and if it doesn't stick to your finger, it's ready.
7. To prepare the coffee filling, butter, confectioner's sugar, and coffee together. 
8. Fill the macaron shells with the buttercream coffee filling, and serve. 

Rosewater Macarons

 

This has always been one of the most challenging things to make. After two tries, I finally somewhat got it right this time. The most difficult part is ensuring that the egg whites are beaten well so that hard peaks are visible, and ensuring the batter is smooth.

Macaron Shells:

• 1 cup almond flour 
• 3/4 cup confectioner's sugar
• 1/4 cup sugar
• 2 large egg whites
• Pink food coloring
• 1 tsp. vanilla extract
• 1 tsp. lemon juice

Rose Filling:

• 1/2 cup cream cheese
• 1 tbsp. rosewater
• 1/4 cup confectioner's sugar

1. Beat egg whites at medium speed until soft peaks appear. Slowly add sugar, vanilla, and lemon juice and keep beating at medium speed until hard peaks visible. Then add pink coloring.
2. Sift almond flour and confectioner's sugar together and fold into the egg white's mixture until well distributed.
3. Lightly spray baking sheet with baking oil.
4. Transfer into a pastry bag and pipe 2 inches apart on a clean, dry baking sheet.
5. Preheat the oven to 300 F.
6. Let the macarons dry for 15 minutes. To check if they are ready for baking, lightly touch the surface of the batter and if it doesn't stick to your finger, it's ready.
7. To prepare the rose filling, whip cream cheese, sugar, and rosewater together. 
8. Fill the macaron shells with the rose filling, and serve. 

Eggplant Shell Lasagna

• 2 cups ricotta cheese
• 1 cup mozzarella cheese
• ½ cup parmesan cheese
• ¼ cup basil
• 1 egg
• Salt
• Pepper
• 1 egg
• 1 cup marinara sauce

1. Preheat oven to 350ºF.
2. Slice the ends the eggplants and slice them into ¼ -inch slices and lay them out on a baking sheet covered in parchment paper.
3. Salt both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. 
4. Bake for 20 minutes, or until soft.
5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg. 
6. Remove eggplant slices from the oven and turn oven to 400ºF. 
7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices. 
7. In a baking sheet, pour ½ cup of marinara sauce, then add all the roll-ups seam down. Pour remaining ½ cup of marinara sauce, and top with basil and parmesan. 
8. Bake for 25 minutes, or until cheese is melted and eggplant slices are soft.

Recipe based off of Buzzfeed.

Lasagna Cheese Filling

End result

Lazy Sunday Breakfast: Breakfast Tart

Here's everyone's favorite no-sugar-added breakfast tart. 

• 1 1/2 cups oats
• roughly one cup of chopped dates, walnuts, almonds, and any other type of nuts you'd like to add
• 5 tbsp. melted butter
• 1/4 cups honey
• 1 tsp. vanilla 
• 2 cups greek yogurt
• sliced fruits for topping

1. Set oven to 325F
2. Mix the oats, nuts, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
3. Press the mixture into a greased 10" tart pan. Use a measuring cup to help press the granola evenly across the pan and up the sides.
4. Bake for about 15 minutes, until lightly golden and cool.
5. Fill the tart with Greek yogurt, and smooth out evenly.
6. Arrange the fruit on top.
7. Serve immediately.

Based this recipe off of http://theviewfromgreatisland.com/beautiful-breakfast-tart/

Gajar ka Halwa

Gajar ka halwa is one of the easiest yet best-tasting Pakistani desserts (in my opinion). This was my second time making it and I don't think it'll last more than a day or two.

• 4 cups carrots
• 4 cups milk 
• 1 cup sugar
• 2 tbsp. butter 
• 2 ground cardamoms
• chopped almonds to top

1. Peel and shred carrots in a food processor. 

2. Place butter in pot and set stove to medium heat. Add shredded carrots and milk. 

3. Leave to cook at medium heat until all of the milk evaporates.

4. Once the carrots are cooked and the milk is evaporated, add sugar and cardamoms. 

5. Top with chopped almonds and raisins. 

Berry Excited to Introduce Lemon Blueberry Bundt Cake

Made this using a Tastemade recipe a year ago, turned out well so I made it again this summer.

• 1 1/4 cups butter
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla extract
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 3 cups flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup buttermilk
• 2 cups blueberries
• 1 tbsp. flour, to mix with the blueberries

Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp. lemon juice

1. Preheat oven to 350 F. Butter and dust with flour a 10-in. bundt cake pan. 

2. Whisk flour with baking powder and salt; set aside until ready to use.

3. In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.

4. Add vanilla, lemon zest, and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.

5. Only now, take the blueberries out of the freezer, Stir with 1 tbsp. of flour. Keep about 1/4 cups of the blueberries for topping and add the rest over the batter.

6. Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.

7. Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.

8. Bake for 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool at room temperature. 

10. Prepare the lemon icing by mixing the powdered sugar with lemon juice.

Chocolate Banana Nut Muffins

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 cups sugar
• 1/2 cups butter (softened)
• 1/2 cups yogurt/buttermilk
• 4-5 mashed bananas
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup walnuts

1. Preheat the oven to 350°F and prepare two cupcake pans by lining them with cupcake liners.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Scoop into cupcake pan with a 1/4 cup (measuring cup). 

     

Bake at 350°F for 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Recipe based off of Betty Crocker's banana bread recipe

Strawberry Vanilla Cream Cake

1. Cake
   • 1 cup sugar
   • 1/2 cups butter
   • 1 1/2 cups all-purpose flower
   • 2 tsp. vanilla extract
   • 2 large eggs
2. • 1 3/4 tsp. baking powder
   • 1/2 cups milk
3. Filling:
4. • 1 cup sliced strawberries
   • 1 8 oz. cool whip topping
5. Filling:
• 1 cup heavy cream
• 1/2 cup confectioner's sugar
• 1 box vanilla Jello pudding
6. 
   
7. PREPARATION

1. Cake:
   1. Preheat oven to 350°F. Lightly grease 2 9-inch-diameter cake pans. Mix flour, sugar, and milk blend. Add remaining ingredients until smooth. Split batter into both pans and bake for 30 minutes. Cool completely while working on filling and frosting.
2. For filling:
   1. Mix together sliced strawberries and whipped cream until smooth. Place in between the two layers of the cake.
   2. 
   1. For icing:
   1. Mix confectioner's sugar, heavy cream, and pudding to blend into a smooth mixture. Add desired amounts of red food coloring for a light pink tint. Spread icing onto cake and top with strawberries.

Can't Get More American than Apple Pie

• 
  
• 
  

• Ingredients:

  • 3 lb. baking apples 
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1 batch basic pie dough for a double-crust pie
  • 2 Tbs. unsalted butter, cut into thin slices

• Directions:

  Position a rack in the bottom third of an oven and preheat to 400°F. Peel and core the apples and cut into thin wedges. In a large bowl, toss together the apples, brown and granulated sugars, lemon juice, flour and cinnamon. Set aside.
  
  Roll pie dough into two rounds each 12 inches across and 1/8 inch thick. Transfer one of the dough rounds to a 9-inch pie dish, gently fitting the dough into the bottom and sides of the dish. Using scissors or a small knife, trim the dough to fit the dish. Spread the apple mixture in the pie dish and scatter the butter slices on top.
  
  Center the second dough round over the apple filling. Trim the dough so it is even with the bottom crust. Fold the overhang under so the dough is flush with the pan rim, then press together to seal. Flute the edge decoratively. Cut a few slits in a decorative pattern in the top crust. Refrigerate the pie for 15 minutes.
  
  Place the pie dish on a rimmed baking sheet. Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking until the crust is golden brown and the juices visible through the slits are bubbling, about 1 hour. Transfer to a wire rack to cool. Serve warm or at room temperature. 

• 
  
  Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

One-Pot Pad Thai

Never understood the pad thai craze until I made it on my own.

PAD THAI SAUCE 

• 1 box of Thai rice noodles
• 1 cup – 1.5 cups of chicken (breast) diced into bite-size pieces
• garlic and ginger paste 
• 2 tsp cornstarch
• 2 tbs soy sauce (I used Worcestershire sauce)
• 3 cups fresh bean sprouts
• 2 spring onions, sliced
• 1/3 cup roughly chopped peanuts
• 1/4 tsp ground black pepper
• 1/2 cup chicken stock, if needed

PAD THAI SAUCE 

• 3/4 tbs Tamarind concentrate
• 2 tbs fish sauce
• 1 tsp chilli sauce
• 3 tbs brown sugar

1. Bring a large multi-purpose pot of water to a boil and dunk in rice noodles. Turn down the heat to low and cook for a few minutes until softened but still slightly crunchy. Drain and rinse with cold water to prevent sticking. Set aside.
2. Make Pad Thai sauce by combining sauce ingredients together. 
3. Place chicken pieces in a small bowl. Mix with cornstarch and Worcestershire sauce and pour over chicken. 
4. Warm up a frypan over medium-high heat. Add 2 tbs vegetable oil plus garlic/ginger paste and chili and stir fry. Add marinated chicken. If pan becomes dry, add a little chicken stock to keep the chicken frying nicely, 5-7 minutes, until cooked.
5. Add the noodles, and pour the Pad Thai sauce over. Stir-fry for 1-2 minutes. If you find your frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
6. Add the bean sprouts and peanuts and continue frying until noodles are cooked.

Based off of https://fatisrecipes.wordpress.com/

What's better than mango juice? Mango Cheesecake

With the summer heat and mango season in full swing, I naturally came across this recipe for a mango cheesecake.

1. Crust
   • 1 cup graham cracker crumbs
   • 1/4 confectioner's sugar
   • 1/4 stick unsalted butter
2. Filling
   • 2 8-ounce packages cream cheese, room temperature
   • 1/2 cups fresh cream
   • 1/2 cups sugar
   • 2 teaspoons vanilla extract
   • 4 large eggs
3. • Mango cubes (1 mango)
   • 1/2 tsp. lemon juice
4. Filling:
5. • 1 mango (sliced)
   • 1/4 cup confectioner's sugar
   • 1/4 cup water
6. PREPARATION

1. For crust:
   1. Preheat oven to 350°F. Lightly grease 9-inch-diameter springform pan. Mix cracker crumbs and sugar in bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set (10 minutes). Cool completely while working on filling and mango puree topping.
2. For filling:
   1. Beat cream cheese, sugar, and cream until smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and lemon juice. Pour filling over cooled crust in pan.
   1. For topping:
   1. Mix confectioner's sugar, sliced mango, and water to blend into a smooth mixture. Pour over strainer.
   2. Scatter blobs of topping onto filling and use a toothpick to brush through the blobs to create a swirl design.
   3. Bake at 350°F for 60 minutes, cool over the counter for an hour and then place in fridge to cool until served.