Friday, December 28, 2012

Mexican Wedding Cakes


2/3 cup (65 grams)      nuts(pecans,walnuts,hazelnuts)
1 cup (227 grams)        unsaltedbutter, room temperature
1/4 cup (30 grams)     confectioners' (powdered or icing)sugar
1 teaspoon (2 grams)  pure vanilla extract
2 cups (260 grams)    all-purposeflour
2 tbs                              Chocolate powder
1/4 teaspoon                salt

Method

  1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
  2. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).
  3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract & chocolate powder. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm. 
  4. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  5. Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 -15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
  6. Meanwhile, place the 1 cup (120 grams) sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies. Let cool completely before storing. Can be storedin an airtight container for several weeks. Can roll or sift the cookies in more confectioners sugar before serving.
  7. Store in an airtight container.
  8. Makes about 3 dozen cookies. 



Adapted from :http://www.joyofbaking.com/

Coconut Macaroons


Ingredients

  • 4 large (120 grams)   egg whites, at room temperature
    1 cup (200 grams)     granulated white sugar
    1/4 tp                          salt
    1 tsp                            vanilla extract
    1/2 cup (60 grams)  cakeflour, sifted
    3 cups (300 grams)  dried sweetened coconut, shredded or flaked


    Method

  1. In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. 
  2. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm. 
  3. Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper. 
  4. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. 
  5. Bake for about 15 to 20 minutes or until golden brown.  
  6. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
  7. Makes about 2 dozen Macaroons.


Source:http://www.joyofbaking.com

Peanut Butter Fudge


    Ingredients

  1. Peanut Butter, smooth - 240ml
  2. Unsalted butter - 240 grams
  3. Vanilla extract - 1 tsp
  4. Icing sugar - 450 grams
  5. Shredded coconut, roasted - 1 cup
  6. Salt - 1/4tsp (Optional)

    Method

  1. Line the bottom and sides of an 9 inch (20 or 23 cm) square pan with aluminum foil or wax paper.
  2. Place the peanut butter, butter, and salt in a large heatproof bowl placed over a saucepan of simmering water & melt.
  3. Then, using a spatula or wooden spoon, stir in the vanilla extract, shredded coated and powdered sugar.
  4. Spread the fudge into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. 
  5. Cover and place in the refrigerator until firm (at least two hours).
  6. Take out & cut into 1 inch squares.

Adapted from: www.joyofbaking.com