#superfine sugar
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#cupcakes#hazelnuts#superfine sugar#hazelnut oil#sour cream#cream cheese#mascarpone#confectioners sugar#powdered sugar#yotam ottolenghi#sami tamimi#celebrity recipe
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Salted Cashew Brittle
#gif#food gif#nuts#sweets#sweet#sweet food#recipe#yummy#tasty#cashew#cashews#superfine sugar#sugar#unsalted butter#butter#corn syrup#sea salt flakes
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Three-Ingredient Shortbread Cookies - Desserts - Butter Cookie
#This easy shortbread cookie recipe requires just three ingredients: butter#superfine sugar#and flour! pecans#recipe#cookies#overhang#chocolate#cookie#shortbread cookie recipe
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best brownies in the known universe (at least, according to my grandma)
some year and a half ago when i was getting ready to move out i combed through all the family recipes that lay lost to time and one of the ones that i found was my grandmas brownie recipe. idk where she got it from (nor can i ask cause she has dementia) and its a printed out email she sent to my mom in june 2000. but by george these the best brownies i have ever tasted. would she be pleased that i am sharing this recipe with my vast following? absolutely.
YOU WILL NEED:
5 tablespoons butter (unsalted)
1 ounce unsweetened baking chocolate (or as much as your heart desires)
2/3 cup unsweetened good cocoa powder
1 cup sugar (white) (superfine preferred, normal works fine)
1 cup sifted white flour (can use gluten free)
1/2 teaspoon baking powder
as much cinnamon as your heart desires (your heart needs to desire at least some cinnamon. its essential to the recipe)
3 egg whites
1 egg
splash of vanilla extract (again, non negotiable step!)
preheat your oven to 325 degrees. grease a square baking pan (9x9 preferably).
in a small saucepan over medium heat melt the butter and baking chocolate. while that is melting, sift together the flour, baking powder and cinnamon into a small bowl. once the butter and chocolate is done melting add the cocoa powder and cook it together for 1 minute. add in the sugar and stir. it will get very thick. this is correct.
set that aside to cool. while thats cooling take a large bowl and put in your egg whites, egg and vanilla. beat it up with preferably a whisk but you can use a fork if youre fresh out of whisks. once the chocolate is cool enough to not scramble your eggs dump it in the eggs and mix it together. add the flour in gradually and keep mixing until its smooth and happy.
spread into your greased baking pan. put it in the oven for EXACLTLY 18 MINUTES. very crucial step. they will come out slightly under done. that is what we want. as they cool they will continue to cook in the pan. we dont want them to get hard and sad. they are not good when they are hard and sad. do not overbake them. you will be sad.
slice them up and as the official last step on the original recipe says: EAT ENJOY AND MAKE MORE! (theyre very good with mint chocolate chip ice cream)
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those little electric mixers that are just a stick with a ring at the end are so good for coffee, I just whipped up some heavy cream and mixed it into my drink.
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All the booze in all the gin-joints in this crazy world
Bruce Sterling Jan 22, 2019 9:04 AM
*Boy, they drink a lot in the classic movie "Casablanca." Granted, they've all got plenty to drink about, but gee whiz.
*I tried to keep up while watching. I had to do some research.
“CASABLANCA,” a classic movie set in a number of cafes and bars
Wine – English couple in the opening scene are drinking wine at the outside cafe when robbed by a sly pickpocket.
Cocktail – A desperado is waiting, waiting, waiting and drinks while lamenting that he will never get out of Casablanca.
Cocktail – Man tries to negotiate a passage out of Casablanca.
Wine – Man buys passage on a fishing vessel
Wine – Women trying to get more money for jewels
Cocktail – Englishmen are served by Sascha in Rick’s bar, and toasting cheerio.
Wine – Women gambling at Rick's while drinking
Champagne glass (already empty) – In front of Rick as he is toying with a chess problem
Wine – Ugarte drinks while bargaining with Rick.
Brandy (Boss’s Private Stock) – Sascha serves the good stuff to the spurned Yvonne, because Yvonne is Rick’s private stock.
Brandy – Captain Louis Renault drinks at Rick’s. He's a steady customer, since the bar also has loose women.
Brandy – the Italian Fascist Captain Tonelli drinks while harassed by Lieutenant Casselle in Rick’s.
Brandy – Rick gives some free brandy to Renault in Rick's office.
Veuve Cliquot 1926 – The top French champagne that Renault recommends to Strasser as the Nazi crassly gobbles caviar.
Wine – Ugarte has a glass when arrested
Wine – Resistance member Berger drinks wine at the bar as Laszlo and Ilsa walk into Rick’s.
Cointreaux – Laszlo orders two for himself and Ilsa as their first of many drink orders in Rick’s.
Champagne – Captain Renault orders “a bottle of the best” when invited by Laszlo to join him and Ilsa at their table.
Champagne Cocktail – Laszlo orders one as he joins Berger to conspire at the bar.
Champagne Cocktail – Renault orders for himself and Laszlo at the bar as Berger flees.
Champagne – Renault orders some for Rick when Rick joins the Laszlo party.
Bourbon – Rick drinks American bourbon to console himself for his former mistress Ilsa somehow walking into his gin-joint, of all the gin-joints in the world.
Champagne – Rick opens a bottle of champagne in Ilsa’s flashback room in their happy liaison in Paris.
Wine – Rick and Ilsa drink in Paris at the Cafe Pierre.
Champagne – Rick, Ilsa, and Sam hastily guzzle three bottles of Mumm Cordon Rouge as the Nazis occupy Paris.
“The Bourbon” – Ferrari demands his special bourbon in his own bar, the Blue Parrot, when Rick arrives to negotiate. Somehow, Rick refuses the bourbon, saying he never drinks in the morning.
Wine – The pickpocket toasts another sucker in Rick's before he robs him.
Brandy – Rick is drinking heavily on the second night in his club and Renault joins him for a brandy.
French 75s – The cocktail Yvonne orders when she comes in as the brand-new floozy of a German officer. A ��French 75” is an American drink named after a caliber of French artillery in World War One.
Recipe of the “French 75” cocktail
2 oz French cognac
5 oz of chilled champagne
1.5 oz lemon juice
1 tsp. superfine sugar
Champagne – Strasser and fellow German officers are joined by Renault while living it up for the second night in Rick’s.
Brandy – Carl serves brandy to the Leuctags to salute their escape to America.
Brandy – Rick offers brandy to Annina (Bulgarian refugee girl) as she prepares to prostitute herself to Renault to save herself and her husband.
Cognac – Laszlo orders for himself and Ilsa the second night in Rick’s.
Brandy – Rick continues drinking recklessly at his own bar.
Champagne – After the publicly defiant singing of the Marseillaise, Lazslo and the French officers toast the humiliation of the Germans.
Champagne – Ilsa and Rick drink in Rick's room the second night.
Whisky – Rick doses Laszlo with medicinal whisky after Laszlo gets roughed-up while escaping a police crackdown on the Resistance.
Vichy Water – Renault pours himself a non-alcoholic drink of this after Rick has shot Strasser, but in a symbolic act drops Vichy into the trash.
THE END
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Sidecar !
Ingredients:
2 ounces VSOP Cognac, Armagnac, or good California brandy
1 ounce Cointreau
3/4 ounce fresh lemon juice
Superfine sugar, for garnish (optional)
Orange or lemon twist, for garnish (optional)
Directions:
Optional: Prepare cocktail glass by making a slit in a lemon wedge and running the cut edge around the rim of the glass; then dip the rim in a saucer of superfine sugar to create a thin crust. Chill the glass until needed.
Combine brandy, Cointreau, and lemon juice in a cocktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into prepared glass; garnish with a twist of orange or lemon peel, if the urge comes across.
By Paul Clarke / Serious Eats
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
#art#design#cocktails#drinks#cocktail#cocktail recipes#recipes#drink recipes#drink#sidecar#cognac#armagnac#brandy#cointreau#lemon juice#lemon twist#orange twist#paul clarke
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Chicory Coffee Meringues
165g (⅞ cup) of granulated sugar
1 vanilla pod, coarsely chopped
3 egg whites, room temperature
pinch of sea salt
1½ tsp. of cornstarch
½ tsp. of white vinegar
1 tsp. of finely ground chicory coffee
Preheat oven to 200F. Line a baking sheet with parchment paper. Set aside.
Fill a medium sized saucepan halfway with water. Place over medium-low heat to simmer.
Add the sugar and vanilla pod to a food processor, pulse until the vanilla pod is fully incorporated into the sugar and there are no large pieces of vanilla. This may take a few minutes, so be patient and don’t rush it! You are actually creating superfine vanilla sugar in this step, which will blend quickly and evenly into the meringue mixture.
In the base of a stand mixer fitted with a whisk attachment, add the vanilla sugar, egg whites, sea salt, cornstarch and white vinegar. Whisk just until combined.
Place the mixing bowl over the simmering water and slowly stir with a rubber spatula for a few minutes. Once the mixture feels completely smooth between your fingertips, continue whisking until the mixture forms stiff peaks.
Spoon into 6 medium mounds (or 12 small mounds) onto your parchment covered baking sheet. Sprinkle each mound with chicory coffee powder. With a teaspoon, shape the meringues, starting from the base and sweeping around and up to the top, creating a small peak.
Place the meringues in the oven for 2 hours. Turn off the oven and allow the meringues to dry in the oven overnight.
#angelkin#food#dessert#dairy free#gluten free#vegetarian#vanilla#egg#vinegar#coffee#dogkin#dollkin#ghostkin#glitchkin#kitsunekin#succubuskin#tricksterkin#voidkin#winter
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Flamingo Milanese
*Lime Oleo Saccharum*
Allow 30g of lime peels to rest in 300g of superfine sugar at room temperature for 24 hours. Add 10oz of fresh lime juice and gently stir until the sugar is complete dissolved. Strain into a resealable bottle. Will last for up to three days refrigerated.
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#puy lentils#bay leaf#shallots#superfine sugar#dried sour cherries#red wine vinegar#gorgonzola#yotam ottolenghi#sami tamimi#celebrity recipe#vegetarian entree#vegetarian appetizer
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I have another (gluten-free) baking question:
 this recipe includes 20 g/2 tablespoons of nonfat dry milk powder 
I am lactose intolerant so in general I do not fuck with dry milk powder. It's like 60% lactose or something absurd
So my question is will I regret it if I sub in whey protein or whey protein isolate?
With a follow up question of does anybody sell whey protein in amounts smaller than a fuckton. I do not want to buy a $30-40 jar of whey protein. 
page of recipe (incomplete bc i feel weird about sharing a whole recipe someone worked their butt off solving gf baking issues on):
image transcription:
MAKES 18 DANISHES
BAKING TIME: 31 to 40 minutes
CHILLING TIME: 3 to 24 hours
instant yeast, Red Star preferred 10 grams | 1 tablespoon
nonfat dry milk powder 20 grams | 2 tablespoons
xanthan gum 1 teaspoon
kosher salt teaspoon
guar gum ¼ teaspoon
pectin ¼ teaspoon
superfine sugar 80 grams | ⅓ cup
Nosh AP GF flour (page 4) 390 grams | 3 cups
unsalted butter, slightly softened 60 grams | 4 tablespoons or ¼ cup
eggs 120 grams | 2 extra-large
egg white 35 grams | 1 extra-large
fresh lemon juice 1 teaspoon
fresh lemon zest 5 grams | 1 tablespoon
vanilla extract ½ teaspoon
lemon extract ½ teaspoon
whole milk, scalded and cooled 245 grams | 1 cup
BUTTER LAYER
Nosh AP GF flour (page 4) 2 teaspoons
cold unsalted butter 115 grams | 8 tablespoons or ½ cup
(INGREDIENTS CONTINUE)
FLO'S DANISH
Florence was my Jewish deli pastry guru. That I knew Flo my entire life was my hood fortune. As the end of her life came barreling forward the only thing she wanted to talk about with me were the finer points of her recipe for Danish and that there is no good reason for not wearing a good shade of lip coloring, even when housebound. Three days after she was gone, the Danish recipe arrived in the mail. Whenever I bake this gluten-free version, inspired by Flo, make certain to wear a fabulous shade of lip gloss, in her honor.
1. In a large bowl, whisk together the yeast, milk powder, xanthan gum, salt, guar gum, pectin, superhne sugar, and flour. Mix in the butter with a fork just until it looks like coarse, uneven crumbs. In a small bowl, whisk together the eggs and egg white, lemon juice, lemon zest, vanilla, and lemon extract. Stir the egg mixture into the four mixture. Add the milk and mix until it is well combined. Using a silicone spatula, scrape the dough down the sides. Fold from the bottom to make sure all the dry matter is mixed in. Cover the bowl with plastic wrap and place in the refrigerator for at least 2 to 3 hours or overnight.
2. To make the butter layer, place 1 teaspoon of the flour on a large sheet of plastic wrap. Place the butter on top of the flour. Cover the butter with the remaining teaspoon of flour. Fold the plastic wrap over the top and, using a rolling pin, pound the butter into a rough 4-inch square. Refrigerate the butter layer until needed.
3. Remove the dough from the refrigerator and place it on a flour-dusted sheet of plastic wrap or parchment paper. Form the dough into a 12 × 5-inch rectangle. Remove the prepared butter layer from the refrigerator, place it in the center of the rectangle, and fold the dough over the packet to seal it in.
4. Turn the dough so that the fold now faces you. Using the sides of your hand (think karate chopping) hit the dough until it is a rectangle that again measures 12 x 5 inches. Fold the dough like a business letter in thirds the long way and turn it so that the fold faces you. Repeat this four...
end image transcription
It's from the book Nosh on This: Gluten-Free Baking from a Jewish American Kitchen by Lisa Strander-Horel and Tim Horel if you're interested in the rest
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I got sidetracked making creampuffs BUT HERE IS IT
Ingredients
4 extra large egg whites
1 ⅔ cups confectioners' sugar
1 ⅓ cups almond flour
⅛ teaspoon salt
¼ cup superfine (castor) sugar
¼ cup seedless raspberry jam
Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
Whisk confectioners' sugar and almond flour together in a bowl.
Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
Spread half of the macaron cookies with any desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.
hope you enjoy em! I might share my creampuff recipe tomorrow if I got time :)
:p
macarons time!!!
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Ingredients
Gluten free pumpkin sponge:
3 US large/UK medium eggs, room temperature
150 g (¾ cup) caster/superfine or granulated sugar
150 g (⅔ cup) canned pumpkin puree
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
80 g (⅔ cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)
¾ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ½ tsp.)
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
Vanilla cream cheese filling:
155 g (⅔ cup) heavy/double cream, cold from the fridge
60-80 g (½-⅔ cup) powdered/icing sugar, sifted (depending on how sweet you want the filling to be)
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
150 g (⅔ cup) cream cheese, cold from the fridge
You will also need:
1-2 tbsp powdered/icing sugar, for dusting the top of the cake
Instructions
Gluten free pumpkin sponge:
Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 10x15-inch (25x38cm) rimmed baking sheet with parchment/baking paper.
Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the eggs and sugar together until pale, thick, fluffy and about tripled in volume (the ribbon stage). This should take about 5-7 minutes on a high speed setting.
Add the pumpkin puree and vanilla, and whisk briefly until combined.
In a separate bowl, sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Add the dry ingredients to the egg mixture and whisk well for about 15-30 seconds until no flour clumps remain. Scrape down the bottom and sides of the bowl to prevent any unmixed patches. The final batter will be smooth and fairly fluffy in texture.
Transfer the batter into the lined baking sheet and smooth it out into an even layer. You can tap it a few times on the counter to make it perfectly level and also to get rid of any large trapped air pockets.
Bake at 350ºF (180ºC) for about 12-14 minutes or until well risen, golden on top, soft and spongy to the touch, and an inserted toothpick comes out clean.
Immediately out of the oven, cover the baking sheet with a large sheet of aluminium foil. Allow to cool to room temperature or lukewarm – ideally, the temperature of the sponge shouldn't drop below 72ºF (22ºC).
Tip: Covering the sponge with aluminium foil traps the moisture within the sponge, making it much more pliable and flexible – and therefore less likely to crack when you roll it.
Vanilla cream cheese filling:
You can prepare this filling by hand with a large balloon whisk, using a stand mixer fitted with the whisk attachment, or with a hand mixer fitted with the double beaters.
If using a stand or a hand mixer, whisk the filling on a low speed setting. This gives you better control over the texture/consistency of the filling and it lowers the chances of over-whipping it.
In a large bowl, whisk together the heavy/double cream and powdered/icing sugar until soft peaks form.
In a separate bowl, whisk the cream cheese until it's smooth and looser in texture.
Add the cream cheese and vanilla to the whipped cream, and whisk until well combined and soft peaks form.
Assembling the pumpkin roll:
Once the sponge is sufficiently cooled, remove the sheet of aluminium foil and loosen the sponge from the edges of the baking sheet with an offset spatula or a thin knife.
Tip: For the next steps, you can work with the sponge still in the baking sheet, or you can carefully slide it off the baking sheet onto a work surface – either option works well.
Spoon dollops of the filling evenly over the sponge, and use a small offset spatula to spread it out into an even layer all the way to the edges.
Note that when assembling the pumpkin roll, you want to get a 10-inch/25cm long pumpkin roll, starting out with a 10x15-inch/25x38cm sponge.
Turn the sponge so that a short edge is closest to you.
Using the parchment/baking paper underneath (the one that lines the baking sheet) to help you, lift the edge of the sponge closest to you and gently fold it over itself to start the roll.
Gently lift the parchment paper to continue the roll all the way to the end (so that the sponge rolls away from you) – the parchment paper should easily peel away from the sponge as you roll it. You should get a crack-free 10-inch (25cm) long pumpkin roll.
Tip: Make sure to keep the roll fairly tight from the very beginning, otherwise you’ll be left with an empty hole in the centre of your pumpkin roll.
Dust the pumpkin roll with some powdered/icing sugar before slicing and serving.
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For the release of Good Omens Season 1, I baked a cake with the bottom layer devil's food cake and the top layer angel food cake, plus filling and frosting representing the Earth. It was excellent, but when S2 rolled around, I decided that I didn't really need an entire layer cake, and besides, I wanted to try an experiment. The experiment has been highly successful, and so I present:
Heaven 'n' Hell Cupcakes
What we're doing here is baking the devil's food and angel food together into a unit. I would just say use your favorite recipe for each, but I will not say that because as it happens the tricky bit was finding a pair of recipes where the baking instructions matched, and you probably don't want to mess with that.
Line a muffin pan with paper liners. If you don't have them, I think what you'll want to do is carefully grease and flour only the bottoms of the muffin cups. (I say flour, but I have been advised that you can also use cocoa powder, or a mixture of the two, for this purpose.)
Devil's Food Cake
(recipe from Erren's Kitchen, halved)
Ingredients:
1/4 cup unsweetened cocoa powder
1/4 cup light brown sugar
1/2 teaspoon espresso powder or instant coffee
1/2 cup hot water
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 stick unsalted butter (room temperature)
3/8 cup superfine sugar
1 teaspoon vanilla extract
1 egg (room temperature)
In a bowl, whisk together the cocoa powder, coffee, brown sugar, and hot water. Set aside.
In a separate bowl, mix the flour, salt, baking powder, and baking soda together and set aside.
In a third bowl (this should be the largest one, everything's ending up in here), cream the butter and sugar together, beating well until pale and fluffy. Add the vanilla extract.
Beat in the egg. Mix in the flour mixture in alternation with the cocoa mixture, about half of each at a time, until fully combined. Do not overbeat.
Spoon the batter into the muffin pan, dividing it evenly between the cups, trying not to let it drip down the sides. Set this aside. You'll probably want to preheat your oven to 350°F around now.
Angel Food Cake
(recipe from Life Made Simple, halved)
Ingredients:
3/8 cup + 1 tablespoon superfine sugar
1/4 cup cake flour (or all-purpose flour but replace 1 1/2 teaspoons of it with cornstarch)
1/8 teaspoon salt
3 egg whites
1 1/2 tablespoons warm water
3/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Sift half of the sugar with the salt and the cake flour; set aside the remaining sugar.
In a mixing bowl, whisk together the egg whites, water, cream of tartar, and vanilla extract. After whisking by hand for approximately 2 minutes, switch to a hand or stand mixer. Gradually sift in the remaining sugar, beating at medium speed until medium peaks have formed.
Add the flour mixture a little at a time (you'll want to add it in about 8 additions). It should be just enough flour to dust the top of the peaks. Use a spatula to fold in the dry ingredients in a circular motion, being careful to not deflate the peaks.
Once all of the flour has been folded in, carefully spoon the mixture into the muffin pan, on top of the devil's food batter.
Bake on the center rack of the oven for exactly 20 minutes. This was sufficient for me for a toothpick to come out clean when inserted through a gap in the angel food layer into the devil's food cake, but to be on the safe side, leave the cupcakes in the pan until completely cooled (this will allow the bottom layer to absorb the residual heat and continue to cook a bit).
If you prefer your cupcakes unadorned, that's it! If you want to get fancy, you can frost them, fill them, or both. I consulted a few recipes for reference but ultimately winged both of the following. There will be extra filling left over, and may be leftover frosting depending on your preferences.
Honey Cinnamon Walnut Whipped Cream Filling
Ingredients:
1/2 cup heavy cream (cold)
1 tablespoon honey
1-2 teaspoons cinnamon, according to taste
1/4 teaspoon vanilla extract
a pinch of salt
1/4 cup walnuts
Pulse the walnuts in the food processor until coarsely ground.
Whip the cream until soft peaks form (this will not take long). Add the other ingredients, being careful not to overbeat. When adding the honey, drizzle it on so the cold doesn't congeal it into too much of a lump.
Use a cupcake corer to make a hole down the middle of each cupcake; if you need to dig out a little more, you can use a baby spoon, but be careful not to go through the bottom. Use the baby spoon to fill the holes with the whipped cream mixture. If you're planning to ice the cupcakes, I recommend not filling them quite to the top, and cutting a slice from the top of each removed core to cap them off.
If you fill your cupcakes, keep them refrigerated.
Honey Cinnamon Buttercream Frosting
Ingredients:
1 stick (1/2 cup) salted butter
2 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 1/2 cups confectioner's sugar
Cream together the butter, honey, cinnamon, and vanilla extract. Add the confectioner's sugar 1/2 cup at a time, beating until smooth.
Buttercream covereth a multitude of sins.
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ahoy!! one more recipe and its the end of the summer season, it feels like it all went so fast- 1/4 of the way through this Redwall Cookbook project thing we've been doin. working on a small narrative game that also revolves around cooking! Who knows, maybe that'll be out before the halfway mark? but- today- it is Guosim Shrew Shortbread!
(you can find the original recipe at the bottom if you’d like to follow along!)-
MY NAMES CROSS NOW LETS COOK LIKE ANIMALS
SO, “what goes in to a Guosim Shrew Shortbread?” YOU MIGHT ASK
All-purpose flour
Salt
Unsalted butter
Superfine sugar
I think this would be a fun recipe for a baking competition between friends. Shortbread is notoriously fickle and it would be a great canvas for throwing bullshit into and seeing who vomits first. Blood sports but green. Call that grorts.
Also dont eat raw flour.
AND, “what does Guosim Shrew Shortbread taste like?” YOU MIGHT ASK
It tastes like. It doesn’t really taste like anything????? Its got da texture of sand
Lightly sweet, i guess breadish flavor?
Sandy. Hurt if you have burnt top mouth (like me at the time)
Uhhhhhhhhhhhhhhhhhhhhhhh its shortbread you could pair it with anything as long as theres some sort of moistness
SO, funny story, youre gonna love it, i was feeling unsure of my results and i asked my beautiful partner because ive never had shortbread before-
um. I think i messed it up apparently its not supposed to taste like nothing and have the consistency of sand? i dont have enough butter to redo this at the moment. oppsie fucksie.
. used salted butter
. accidentally used one 9-inch pan instead of two 8-inch pans
.
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So like. Like what *is* shortbread?
I believe shortbread is a small loaf-like cake with minimal flavoring, and apparently is supposed to be buttery/fluffy/flakey. dont eat raw flour. It does indeed sound very good and because of how late into the process i realized this mistake, everyone who reads this is personally invited to try this and report on how it goes or goesn't.
It was probably the pan thing but theres also a chance, as there was a lot of chilled butter, that the butter melted too much during mixing.
Burnt butter cardboard mmmmmmmm.
It is Unjust to judge it when i have set it up unknowingly for failure. Like letting your child get a bike and sticking tacks in the wheels. I let you down, lil dude. It gets a ???/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.)
🐁 ORIGINAL RESIPPY TEXT BELOW 🐁
Ingredients:
2 1/2 cups all-purpose flour
Pinch salt
1 cup (2 sticks) unsalted butter, chilled and cubed
1/2 cup sugar, preferably superfine, plus additional for sprinkling
Method:
Preheat the oven to 325° F. Grease two 8-inch round cake pans and line the bottoms with parchment or waxed paper.
In a mixing bowl, stir together the flour and salt. Add the butter and rub it into the flour with your fingers (alternately, pulse the dry ingredients and butter in a food processor) until the mixture resembles coarse crumbs. Add the sugar and knead lightly to mix.
Press half the dough evenly into each pan. Bake until firm and golden, about 45 minutes.
Sprinkle sugar over the warm shortbreads and cut each round into eight wedges. Let cool in the pans.
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lonely hearts macarons
I thought of this a couple of weeks ago, especially with Valentine’s Day coming up here and I have red and pink baked goods on the mind. I think I was watching chopped when I thought of this: one of the basket ingredients was black garlic, and I did a little reading on that.
It sounds really weird when in junction with a sweet baked good like cookies, but it’s basically garlic that’s been fermented in a warm, humid place for anywhere from two weeks to three months. The fermentation breaks down the enzymes that make garlic pungent and turns it sweet: everything I’ve read says the taste is kind of caramel or licorice in flavor. (You know how when you cook an onion in a skillet and once it turns brown, it sort of “caramelizes”, especially when you put a little sugar in there, too? It’s kind of along those lines.) Because of the flavor profile, black garlic can be used in dishes with red wine, red meat, any kind of hearty fish like salmon or swordfish, hearty soups or veggie dishes, and of course, dark chocolate.
And so figure, my thought process just went from there 😅
I’ve looked up recipes for macarons and i’ve often wondered what it would be like to make some with really hearty flavors like apple pie or banana split or strawberry shortcake or with booze incorporated.
***I should say that if you are going to incorporate alcohol into, say, the frosting of a baked good of any kind, be sure to boil it for about 5 to 7 minutes before hand to rid of the alcohol so you have the taste of the liquor without any worry of feeling sozzled later on 😉
100g egg whites (usually between 3–4 large egg whites)
1/4 teaspoon (1g) cream of tartar
1/2 teaspoon vanilla extract
80g superfine/caster sugar
1–2 drops red gel food coloring
125g almond flour
125g confectioners’ sugar
For the frosting:
1 cup/2 sticks of butter, softened
3 1/2 cups (420 grams) confectioners’ sugar, sifted
1/2 cup (41 grams) cocoa powder, sifted
1 clove of black garlic, mashed
3 tablespoons (45 milliliters) heavy cream or milk
1/8 teaspoon salt
2 teaspoon vanilla extract
1/2 cup of red wine (optional, just knowing how expensive wine is)
Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.
Line 3 large baking sheets with silicone baking mats or parchment paper with circles drawn on the back—because of the occasion, it can also be hearts! Set aside.
Add cream of tartar and extract to egg whites. Using a handheld mixer or stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form: the egg whites and cream of tartar will be foamy, but the bubbles will tighten and the beaters will leave “tracks”. Once this happens, you have soft peaks.
Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar.
(*superfine sugar by the way is granulated sugar that’s been blitzed in the food processor)
Beat for 5 seconds, then add the remaining sugar with the mixer still going. Beat on medium-high speed until stiff glossy peaks form, i.e., the whites are stiff and pointy and you can turn the bowl upside down and they’ll stay put.
Using a rubber spatula, slowly and gently fold the food coloring into the egg whites.
Sift the almond flour and confectioners’ sugar together in a large glass mixing bowl. *make sure you get it all sifted in so you have exact measurements (baking IS chemistry, after all 😉)
Slowly fold the beaten egg whites into the almond flour mixture: folding the batter will stop air bubbles from forming and will keep the actual cookies nice and smooth; the batter itself should resemble honey in consistency.
Spoon the macaron batter into a piping bag fitted with a medium round piping tip. Holding the bag at a 90 degree angle over the baking sheet, and pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets.
Now, the piped batter will flatten out on its own, but bang the pan a couple times on the counter to pop any air bubbles.
Let the macarons sit out until they are dry: depending on the humidity of your kitchen, it could be anywhere from 30 minutes to an hour. Drying will give the macarons a “skin”, which will then give them their “feet”. However, you don’t want to let them sit for too long because they can deflate.
Meanwhile, preheat the oven to 325°F (or 163°C, for our international friends). Bake for 13 minutes. The macarons should form “feet” as they bake.
Touch the top of one with a spoon (be careful not to burn yourself if you use your finger). If the macaron is wobbly, give them another 1-2 minutes. If it’s set, it’s done (just like with anything else baked in the oven, if it’s set, it’s probably done).
Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. After cooling, the shells are ready to fill and sandwich together.
As for the frosting:
Whip the butter in the mixer with the paddle attachment, and very carefully pour in the sugar a little at a time until it’s all creamy and smooth. Very carefully pour in the cocoa powder, the salt, the vanilla extract, the milk, and lastly, the black garlic. Beat for 1 minute at the least, 2 minutes at most—you apparently don’t want to overwork black garlic because it can not only turn to mush, but its caramel-y, tamarind-y flavor will give way to something akin to burnt toast.
(If there’s wine in the frosting, very carefully boil for 5 minutes to rid of the alcohol beforehand; keep an eye on it that it doesn’t scorch ).
Use the offset spatula to spread the frosting on. Cover any leftover macarons and refrigerate for up to 5 days, and enjoy!
***while I was editing this, I also thought of a vegan version, using aquafaba (the liquid from chickpeas) in lieu of egg whites, margarine in lieu of butter, and soy milk in lieu of milk
#lonely hearts#valentines day#macaron flavors#macarons#chocolate#black garlic#recipe#mine#heartcore#sweet stuff#lovecore#amateur baking#veganrecipes#text#bakers of tumblr#bakers gonna bake#baked goods
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