Of course, I like mine much better than any bakery. At least they taste like anise. I have never had one from a bakery that tasted like anise.
Saturday, December 22, 2012
Anise Pizzelles
These are the last of the christmas cookies for this year. I really love pizzelles, but not the making of them. They take along time when your iron only has 4 grids. I wonder if the big bakerys have bigger ones. I can't imagine a big bakery only doing 2 or 4 at a time. Huge waste of their time.
Thursday, December 20, 2012
Meringue cookies
I've always wanted to try meringue cookies, so I decided to go for it this year. They are really very easy. You just have to make sure you beat it long enough. My first try wasn't a great one for this very reason.
Use:
4 large egg whites (if using carton eggwhites, use 3/4 cup)
1/2 t. of cream of tartar
1 C sugar
1 t. flavor
color
The egg whites need to be room temp. Put them in the bowl of your stand mixer. You will want to use a stand mixer, take my word for it.
After they are frothy, add the cream of tartar.. When soft peaks are formed, add the sugar 1 T. at a time. Turn the mixer up to med.high and beat until sturdy peaks are formed. Mine took around 10 minutes to get to this stage.
When your peaks are well formed, add the flavor and color. Put into a decorating bag with a large star tip. You can also make Christmas trees with a round tip. Just keep going in circles until you reach the desired height. Don't go real high or they may have trouble when you bake them.
Bake at 250 degrees for aproximately an hour. Leave in the oven after turning off the heat without opening the oven for a few hours, or overnight.
They should be hard to touch when you remove them. When you eat them, they will melt of your tounge. Yum...
Use:
4 large egg whites (if using carton eggwhites, use 3/4 cup)
1/2 t. of cream of tartar
1 C sugar
1 t. flavor
color
The egg whites need to be room temp. Put them in the bowl of your stand mixer. You will want to use a stand mixer, take my word for it.
After they are frothy, add the cream of tartar.. When soft peaks are formed, add the sugar 1 T. at a time. Turn the mixer up to med.high and beat until sturdy peaks are formed. Mine took around 10 minutes to get to this stage.
When your peaks are well formed, add the flavor and color. Put into a decorating bag with a large star tip. You can also make Christmas trees with a round tip. Just keep going in circles until you reach the desired height. Don't go real high or they may have trouble when you bake them.
Bake at 250 degrees for aproximately an hour. Leave in the oven after turning off the heat without opening the oven for a few hours, or overnight.
They should be hard to touch when you remove them. When you eat them, they will melt of your tounge. Yum...
Store them in an airtight container.
Wednesday, December 5, 2012
Chocolate/peanut butter cupcakes
If you are a chocolate/peanut butter lover, these cupcakes are for you. They have a lindt
peanut butter truffle in the middle. With peanut butter icing. SOOOOOO good.
peanut butter truffle in the middle. With peanut butter icing. SOOOOOO good.
Cranberry/eggnog cupcakes
These are the best tasting cupcakes. I love cranberries anytime of the year, but especially at Christmas time.
The recipe is from Your Cup of Cake, but I used a scratch recipe instead of a box mix.
Subscribe to:
Posts (Atom)