4 egg whites
2 1/2 cups confectioner’s sugar
splash of vanilla
Mix egg whites and sugar (and perhaps a pinch of cream of tartar) for a while. It takes a white (~10+ minutes) to become light and fluffy. First it looks like royal icing for a while. (And I panic)
Bake at 200 for ~2 hours, then let cool. (2 hours for small meringues. Probably needs longer for larger ones)
Store in an airtight container as soon as they’re cool, and nom nom.
I discovered the idea of flood icing a couple days ago, so I gave it a shot. I think I did okay for a first time… Kindof?
Lessons learned:
– Get the squeezy bottles everyone mentions, ziplock bags are a pain
– Make a batch of royal icing and add small amounts (a tsp or two) for the flood version
– Drawing over the flood icing works with either normal or flood icing
– Icing dries fast, go one cookie at a time
I noticed these prickly looking fruit in my parents’ yard a couple days ago — and after some Googling, it turns out they’re edible!
Also, they’re called Kousa or Korean Dogwood. They have beautiful white, cross-shaped flowers during the spring, then these crazy looking fruit in late summer. The fruit reminds me of a mild mango or jackfruit — definitely the flavor of a summer fruit.
I guess the big caveat is that the tree grows near a road, and has possibly been fertilized… I suppose I shouldn’t eat too many.
I followed Serious Eats recipe for Blitz Puff Pastry and tried to make croissants. The results weren’t bad — but not quite the fabulous croissants I’d hoped for.
Some thoughts:
– The croissants need to have a chance to rise and come to room temp, I tried up to two hours (they weren’t quite jiggly yet) and there was still a small log of dense (but cooked) buttery dough in the middle.
– I wonder if this has to do with the dough itself, I plan on trying this technique with the Momofuku Mother Dough base.
Edit:
Shamiq points out that my croissant looks like an Omanyte. LOL
1 momofuku Ritz cracker crust
1/2 recipe of Tartine’s lemon curd
1c unsweetened whipped cream
nom.
These muffins are delicious. Original recipe here.
Muffins:
1 1/2 c all-purpose flour
3/4 c white sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
~1/3 c milk
1 c blueberries
1. Preheat the oven to 400F
2. Mix together all the dry ingredients
3. Put the oil and egg together in a 1c measure, top off with milk.
4. Mix milk, oil and egg into the dry ingredients
5. Fold in blueberries
6. Portion into 8 greased or lined cupcake tins
Topping:
1/4 c white sugar
1/6 c all-purpose flour
1/8 c butter, cubed
heaping 1/2 tsp ground cinnamon
1. Mix topping ingredients with a fork
2. Sprinkle or spread over the batter
andddd BAKE. ~20-25 minutes.
Then enjoy a delicious warm blueberry muffin breakfast.
I’m so behind on posting…
For today, here’s the brown sugar pavlova I made for Moogle’s sixth birthday party. Because, yes, I had a dog birthday party. Stop judging.
Link to the original recipe later, but this is what I did: (From memory… what’s wrong with me. Why do I know this.)
8 egg whites
1c brown sugar
1c white sugar
1/2 tsp cream of tartar
1/2 white vinegar
1/2 tsp vanilla extract
Whip egg whites to stiff peaks, then slowly pour in the sugars. Then mix in the other stuff.
Shape into 8in circles (two), and bake at 250F for 90 minutes, then turn the oven off and let sit in the closed oven for at least an hour (up to overnight).
Assemble with a tart filling.
This one was lemon curd on the bottom, strawberry rhubarb compote on top, then sliced peaches. The original recipe was rhubarb curd and strawberries. I think any tart curd will work, as it offsets the meringue’s sweetness.
In case you didn’t think I was a hippie.
1 cup of nuts to 2 cups of boiling liquid. And a teaspoon of brown sugar.
Still doing some experiments with the liquid — but the picture above is water and half and half. The half and half is richer, and almost a dessert.
Made this. Omg.
Followed it, except:
– 3 tbsp Sichuan peppercorns
– Raw peanuts, fried
SO DELICIOUS.
I have the awesomest friends. Friends with ice cream!
Jen bought four ice cream sandwiches from Curbside and (post Korean BBQ ayce) we tried all four. Cinnamon was my least favorite and the (vegan) strawberry was my favorite – which was surprising. I suppose cashew milk is good at adding richness?