One of my co-workers really loves snickerdoodles and has asked me to make them for her several times. Snickerdoodles are basically a wet sugar cookie dough with added cinnamon and nutmeg. They are very simple to make and very delicious. My brother also really wanted to make snickerdoodles so I let him help me. This is a very good recipe to make with kids because it is easy to understand and is not very complicated. -Elizabeth :)
Snickerdoodles
6 Tablespoons butter, softened 1 cup sugar 1 egg 1/2 cup milk 2 cups flour 2 Teaspoons baking powder 1/2 Teaspoon nutmeg 1 Teaspoon cinnamon cinnamon-sugar, for dusting tops of cookies
1. Cream butter and sugar. Add egg and milk. 2. Combine flour, baking powder, nutmeg, and cinnamon and add creamed mixture. 3. Drop by tablespoonfuls onto greased cookie sheets. Dust with cinnamon sugar. 4. Bake at 400F for 8-10 minutes. Cool on sheet for a minute or so. Transfer to wire rack or paper to cool. Enjoy :)
Over the past year or so, I have made this apple crisp recipe many times. Several of my friends have been over to my apartment to share it with me. I love this apple crisp recipe. I modified a recipe for "Apple Almond Crisp" from the Bon Appetit Desserts cookbook. The original recipe used only Granny Smith apples, but I prefer to use half Fuji and half Granny Smith apples because Granny Smith apples are too tart. I also add a little more cinnamon to the filling and a little nutmeg in the topping. If you make this apple crisp, you will love it and never want to make another apple crisp recipe again. The best way to eat this apple crisp is with vanilla ice cream.
-Elizabeth :)
Apple Crisp
Topping
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 Teaspoons cinnamon
1/2 Teaspoon or so nutmeg
3/4 cup chilled butter, cut into small cubes
1 cup sliced almonds
Filling
3/4 cup sugar
3 Tablespoons all-purpose flour
2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
about 2 Tablespoons lemon juice
4 small Granny Smith apples
4 Fuji apples
1-2 Teaspoons vanilla extract
1. To make the topping: Combine all ingredients except butter and almonds. Rub butter in with your fingers until the mixture forms small clumps. Stir in almonds. Store in refrigerator until ready to use.
2. To make filling: Peel and cut apples into thin slices. Toss with lemon juice. Combine sugar, flour, cinnamon, and nutmeg. Add to apples and toss to coat. Add vanilla extract and stir until apples are evenly coated.
3. Pour filling into greased 13x9 pan. Sprinkle topping evenly over the apples. Bake at 350F for 1 hour. Serve with vanilla ice cream.
Unfortunately I forgot to take a picture of the apple crisp before we started eating it....
Hi everyone! While I was in my baking class, we made Italian meringue to top lemon meringue pie. To make Italian meringue, heat sugar syrup to 238F and then pour into beaten egg whites while continuing to beat the egg whites. You can use this to top pies or whatever you want. While I was home for spring break, I decided to experiment to see what would happen if used much hotter sugar syrup to add a caramel flavor. This is the result of my experimentation:
Caramel Meringues 1/2 cup egg whites 1/2 cup water 1 cup sugar 1 teaspoon vanilla 1 teaspoon salt (optional, this adds a salty sweet flavor)
Stir together the sugar and water in a small saucepan. Bring to a boil without stirring and heat until the sugar syrup becomes a caramel color (This takes a while; the sugar syrup should be about 300F). Beat the egg whites until they hold stiff peaks. Slowly pour the hot sugar syrup into the egg whites while beating. Beat until the mixer bowl cools down. Add vanilla and salt. Pipe onto a cookie sheet lined with parchment paper. Bake in a 200F oven until the meringues are dry. Enjoy!
My siblings loved these candies. They are very light, sweet, and delicious. They may take a little while to make, but they are worth it. -Elizabeth :)
Hi everyone!
I have posted another video on youtube on how to make mint chocolate truffles and orange chocolate drops.
The recipe for both is the same:
8 oz. chopped semi-sweet chocolate (not chocolate chips because they contain an emulsifier)
2/3 cup heavy cream (1/2 cup if you are not infusing it with a flavor)
something to flavor the cream (I used orange zest and chopped mint leaves, but you could use whatever you want). If you aren't going to infuse the cream, you could add some extract to the ganache, such as peppermint or vanilla.
1. Add the orange zest or mint leaves to the cream and bring to a boil. Turn off the heat and let sit for about 20 minutes to infuse the cream. Strain.
2. Bring the cream to a boil and pour over chopped chocolate. After a minute or so, stir the mixture to melt the chocolate.
3. To make chocolate drops: pipe the chocolate onto a cookie sheet lined with parchment paper and refrigerate until solid.
4. To make chocolate truffles: Refrigerate the ganache until firm enough to scoop and roll into balls. Use a small scoop to scoop the chocolate and roll it into a ball with your hands (very messy! Wear gloves if you have them). Roll in a mixture of cocoa powder and powdered sugar and keep refrigerated, or roll in melted chocolate.
These are fun to make and are good to share with friends (who doesn't like chocolate?). The chocolate drops are not very messy and easier to make. You can also make them quickly if you don't infuse the cream (although I think they are much better with infused cream). I learned how to make the truffles when I was in my baking class. I had finished everything I had to do, so Chef showed me how to make truffles. I figured out how to make chocolate drops myself as an easier, just as delicious, way to make chocolates. Don't be scared because truffles and ganache seem complicated to make. They are fun and easy!
-Elizabeth :)
Hi everyone! I uploaded my first video to my youtube channel at www.youtube.com/sweettreatschef! Please watch it. The first minute does not have sound unfortunately, but after that it is fine.
Here is the recipe for the cinnamon rolls I made in the video: I love making this recipe, and I hope you will too! -Elizabeth :) Cinnamon Rolls 1/2 cup warm milk (105-115F) 1/2 cup warm water (105-115F) 2 1/4 teaspoons active dry yeast 1/3 cup butter, softened 1/3 cup sugar 1 teaspoon salt 1 egg 3-4 cups all-purpose flour
Glaze about 3/4 cup powdered sugar a few tablespoons of milk
1. Combine milk and water in mixing bowl. Sprinkle yeast into the bowl and stir to dissolve. 2. Stir in butter, sugar, salt, and egg. Add 2 cups of the flour and combine. Keep adding flour a little at a time until it reaches dough consistency. 3. Turn onto floured surface and knead for several minutes until smooth and elastic, adding more flour if needed (dough should not be too sticky). 4. Form into a ball, put in greased bowl, and turn over. Cover and let rise for 1.5 hours. 5. Combine cinnamon and sugar. Punch down dough. Divide in half. Roll each half to a 9x15 inch rectangle. Spread 2 Tablespoons melted butter onto each half and sprinkle 1/2 of the cinnamon mixture over. Roll the dough tightly starting with the long side to form a log. Cut into 9 pieces and place upright in greased 8x8 pan. Cover and let rise for 40 minutes. 6. Bake cinnamon rolls at 375F for 25-30 minutes. Combine powdered sugar and milk for glaze and pour over hot cinnamon rolls. Serve warm.
Hi everyone! A few weeks ago, for some unknown reason (probably because I was watching Chopped and someone made papaya curd), I really wanted to make starfruit curd. Unfortunately, starfruit is not very juicy, and one starfruit costs $2.99. Therefore, starfruit curd would not be very cost effective. Then, I thought I would candy starfruit slices, which actually worked quite well. I liked it, but starfruit has an odd taste so some people did not.
1. Cut the ends off the starfruit, and cut the peel off the points of the starfruit. Then, cut the starfruit into thin slices. 2. Dissolve the sugar in the water, and bring to a boil. Do not stir after it comes to a boil. Boil until the sugar syrup reaches 235F. (Use a candy thermometer). 3. Drop several slices of starfruit into the sugar syrup and boil for 20 minutes. Try to keep the sugar syrup at about 235F. 4. Drain the slices on a wire rack with paper towel under it. After they are cool, keep in the fridge or dry in an oven at a very low temperature (150-200F for several hours). 5. Store in the fridge. You can eat them by themselves or use as a garnish.
This method can be used for other fruit or citrus peel. For citrus peel, first blanch in boiling water for a minute or two to take the bitterness out. -Elizabeth :)
Hi everyone! My first episode of "Sweet Treats and Delectable Eats" is filmed! The first episode will actually be cinnamon rolls, and the second episode will be chocolate truffles, chocolate drops, and caramel meringues. I had some technical difficulties with the camera so the first minute or so does not have sound. After I get it edited and fixed as much as I can, I will post it at www.youtube.com/sweettreatschef. -Elizabeth :)
While you are waiting for the episode, here is one of my favorite recipes:
Apple Streusel Cake My mom got this recipe as a sample for a mail-order cookbook. I don't even know what cookbook it is from, but it is an excellent recipe. I generally use almonds in the streusel, but you can use pecans if you wish. The cake is great with or without the orange juice/ powdered sugar glaze. (I usually make it without the glaze). This is my favorite coffee cake recipe, and I have made it many times.
Streusel 1 cup brown sugar 1 cup chopped apples 1 cup sliced almonds 1/4 cup flour 1 Teaspoon cinnamon 3 Tablespoons melted butter
Cake 2 cups flour 1 Teaspoon baking powder 1 Teaspoon baking soda 1/2 cup butter, softened 1/2 cup sugar 3 eggs 1/2 Teaspoon vanilla 1/3 cup orange juice
Glaze 1/2 cup powdered sugar 2 1/2 Teaspoons orange juice
1. Preheat oven to 350F. Grease a 9 or 10 inch tube or bundt pan. (I usually use a bundt pan). 2. Combine all ingredients for streusel in a medium bowl. Set aside. 3. In another medium bowl, combine flour, baking powder, and baking soda. (If using unsalted butter, add about 1/4 teaspoon salt. If using salted butter, do not add anymore salt.) 4. In a large bowl, cream together softened butter and sugar. Add eggs, one at a time. Add vanilla. 5. Add flour mixture and orange juice alternately (1/3 of the flour, then 1/2 the OJ, etc.) 6. Pour 1/2 of the batter in the pan. Top with 1/2 the streusel, then the other half of the batter. Swirl with a knife. Bake for 15 minutes then remove from the oven and top with the rest of the streusel. Bake for 30-35 more minutes. 7. Cool in pan then turn onto serving plate. Flip over again so streusel is on top. Combine orange juice and powdered sugar for glaze. Pour over cake.
