Monster ears


Comments

Post a Comment

Popular posts from this blog

Grant's Cherry Pie

Image
2020 Thanksgiving- definately would double the filling next year....not enough!!!! 2 cups all-purpose flour 1 cup shortening, chilled ½ cup cold water 1 pinch salt 2 cups pitted sour cherries 1 ¼ cups white sugar 10 teaspoons cornstarch 1 tablespoon butter   ¼ teaspoon almond extract Step 1 Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour. Step 2 Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate. Step 3 Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat. Step 4 Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum...
Read more

French Macaron with Salted Buttercream Icing

My new Obsession...  French Macaron with Salted Buttercream Icing I went on a girls trip and had the best cookies i have had in my life...salted caramel macarons.  I have been on a quest to duplicate it....so here is my working cook book. 1) I started out with unblanched almond flour and egg white that had not sat for 3 days.  They oozed and were gritty... I also used cup measurement 2) 3 day old egg white and salted caramel....macarons came out nice, but the caramel was a bit too sweet to me Here is the video for the delectable macaron shell though:....and I did use a digital scale this though (our postage scale) 3) Turned the caramel previously prepared into Salted caramel buttercream- delicious So far my favorite recipe is.... Macaron Shell: 100 grams ground blanched almonds or almond meal /flour* 180 grams confectioner (powdered or icing) sugar** 100 grams "aged" egg whites, at room temperature*** 1/4 teaspoon cream of tartar (optional) 35 gr...
Read more