Rhubarb Pie

The "pie plantbright "'s pink and green leaves produce a tangy, delicious pie that is deserving of its moniker.

Ingredients :

• 1 complete recipe The ideal pie crust (2 single crusts)

• For rolling out the dough, use all-purpose flour.

• 1 3/4 pounds (1,060 grams) or 6 cups fresh, chopped rhubarb

• Packed 1/4 teaspoon orange zest, grated

• 1 cup (200g) (200g) refined sugar

• 1/3 cup (38g) (38g) sugarcane starch

• 1/4 teaspoon of nutmeg, ground

• 1/8 of a teaspoon of kosher salt

• 1 tablespoon milk, half-and-half, or heavy cream

• One huge egg yolk

• Sugar turbinado for sprinkling

STEPS :

     1. Warm up the oven :

Set a rack in the bottom-third of the oven and heat it to 450 degrees.

     2. Create the pie crust :

The pie dough should be prepared, divided into two equal disks, and chilled for at least an hour in the fridge.

     3. Spread the dough out :

One disk should be taken out of the fridge. Flour your countertop just a little bit. Roll the dough with a rolling pin to a circle that is 11 inches in diameter and 1/8 inch thick.

Roll the dough to the edges, beginning in the middle. Rotate the dough as you roll it to keep it round. Add a little more flour if the dough begins to adhere to the counter or rolling pin.

     4. Place in pie plate :

Put the dough into a 9-inch pie pan with care. Roll the dough around the rolling pin, then unroll it into the pie dish to accomplish this with the least amount of chance of breaking the dough. To line the pie dish, gently press the dough into place.

     5. Creating the filling :

Combine the orange zest and the diced rhubarb in a sizable mixing dish.

Whisk the sugar, tapioca starch, salt, ground nutmeg, and pepper together in a medium bowl. With a rubber spatula, coat the chopped rhubarb with the sugar mixture.

     6. Filling to crust transfer :

Spread the filling evenly into the bottom crust after transferring it there. The filling will be rounder depending on the depth of your pie pan, but it will settle during baking.

     7. Create the top lattice :

The second disk of dough should be rolled out using the same procedure as the first. Cut a circle of dough into vertical strips that are 1/2 to 3/4 of an inch broad using a pastry wheel or a pizza wheel.

Lay 4 to 7 strips over the pie, parallel to one another, evenly spaced apart, to create a lattice. Every other strip should be folded back, and the middle of the pie should have a long strip of dough laid out perpendicular to the other strips. The folded strips should be unfolded and placed on top of the perpendicular strip.

The parallel strips beneath the perpendicular strip should now be folded back, and a second perpendicular strip should be placed next to the first. To cover the second perpendicular strip, unfold the folded strips. Continue weaving in this manner until the lattice is fully constructed.

Trim the edges of the dough and fold it over the lattice's edges, tucking the top crust under the bottom crust so the fold's edge is level with the pie dish's rim. To seal the edges, crimp them with your fingertips.

     8. Apply egg wash on the pie :

To produce an egg wash, mix together the cream and egg yolk in a small bowl. Apply the egg wash to the top crust using a pastry brush. Sprinkle the turbinado sugar liberally over the top.

     9. Cook the pie :

To catch any drips, line a baking sheet with a rim with foil or parchment paper. If you save your parchment paper and use it again, now is a good time to do so.

The pie should bake for 15 minutes after being placed on the baking sheet.

Once the crust is brown and the mixture is bubbling in the center, lower the heat to 350°F and continue baking for another 1 to 1 1/2 hours. Cover the pie's edges with aluminum foil or a pie shield if they start to brown too rapidly.

At the hour mark, check your pie to see whether it is done.

     10. Cool, then dish :

The pie should be placed on a wire rack to cool. Before slicing and serving, allow it to cool fully.

     11. Storage :

The cooked pie can be kept at room temperature for up to 2 days or in the refrigerator for up to 4 days when loosely covered with plastic wrap.

 How to Make Pie Dough by Hand

No freakin' food processor is necessary! With these detailed directions, you can make a flaky, all-butter pie crust by hand and be well on your way to being a pie dough expert.

Ingredients :

• 1 1/4 cups (160g) (160g) universal flour

• 0.5 teaspoons of salt and 0.5 teaspoons of optional sugar

• 1 stick (113g) unflavored, cold butter

• Ice water, 3 to 6 teaspoons

STEPS :

To Make the Dough

     1. Prepare your materials and work area :

Lay out a sheet of plastic wrap that is about a foot and a half long on a spotless countertop.

In a sizable basin, combine the sugar, salt, and flour. Place aside.

Cut the butter into cubes that are 1/4-inch thick, or—my preference—quickly shred it using a box grater's coarse holes. Put the butter in the freezer for 10 minutes if it is getting too soft.

     2. Combine the dough with the butter :

Toss the butter chunks into the dry ingredients in the basin. Smash and pinch the little butter cubes with the tips of your fingers to create pea-sized flakes and crumbles. If the butter starts to feel greasy, place the entire bowl in the freezer for a few minutes.

     3. Include the icy liquid :

Don't knead; instead, toss the contents together like a salad after adding roughly 3 tablespoons of ice water (or another chilled beverage of your choice). A rough, shaggy mass that keeps its shape when you press clumps together will form after more tossing and liquid addition, 1 tablespoon at a time. If you're unclear about when to stop, err on the side of slightly sticky rather than crumbly and dry.

     4. 30 minutes of cooling before rolling :

Create a ball, place on the plastic wrap that has already been cut, and flatten into a disc that is about 6 inches across. Before rolling, wrap the disc tightly and chill it in the fridge for at least 30 minutes.

To Roll the Dough

     5. Amass your equipment :

It is preferable to do this in a cool kitchen to prevent the dough from crumbling and turning brittle and oily. Consider working early in the morning when it's coldest if your kitchen is warm.

Flour a clean counter or pastry towel liberally. On both sides of the dough and the rolling pin, generously sprinkle flour. Allow the dough to sit out for 15 minutes before spreading it out if it has been chilled for more than a few hours.

     6. Start moving :

Roll the dough disk bit by bit as you roll, starting in the center and rolling first away from you and then toward you. This prevents sticking by a large margin. To keep the dough from sticking, add extra flour to the counter or to the dough as needed.

You'll need a circle of dough at least 14 inches wide to line a 9-inch pie dish.

     7. Roll out the dough and place it in the dish :

Using your fingertips or a clean, dry pastry brush, remove any extra flour from the dough. Roll the rolled-out dough up on the rolling pin and drape it over the dish's center to lift it into the dish. To line the dish's bottom and sides, gently press down on the dough.

     8. Forming the crust :

Remove any extra material from the pan's sides. Leave a little over 1 inch of overlap if you want to make a folded and pinched edge. Trim the dough so the crust is level with the pan rim if it is too fragile to fold without breaking.

The inch of dough that hangs over must be gently folded in order to tuck it under itself and create a crisp, thick edge. The edges can then be fluted and pinched using your thumb and forefinger.

Concerning a picture-perfect crust, don't worry! Once the pie is baked, imperfections frequently vanish.

As with any other pie dough, follow these steps to blind-bake the crust (completely bake the crust without any filling).

 Egg Custard Pie

Egg custard pie's comforting simplicity serves as its foundation. Along with the union of two contrasting textures: a flaky, crunchy pie crust and a smooth, creamy custard.

Ingredients :

• 1 pie crust, either homemade or purchased

• 2 tablespoons all-purpose flour and 1 cup (200g) sugar

• 1/2 kosher salt spoon

• 1/4 teaspoon of nutmeg, ground

• Four big eggs

• 2 tablespoons (56g) of melted unsalted butter

• 2 cups (480ml) (480ml) whole milk

• 1/4 cup vanilla extract

STEPS :

     1. The oven to 350 degrees Fahrenheit :

In the middle of the oven should go a rack. Butter a 9-inch pie pan and lightly oil it.

     2. The handmade crust is rolled out :

Flour your countertop just a little bit. Roll the dough with a rolling pin to a 12-inch circle that is between 1/8 and 1/4 inch thick.

Starting in the center, roll the dough outwards to the edges. To keep the dough round as you roll, rotate it. If the dough begins to stick, lightly sprinkle additional flour on it or the rolling pin.

     3. Place the pie pan with the dough inside :

Carefully place the dough into a 9-inch pie pan. Use the rolling pin to roll up the dough, then unroll it into the pie dish to accomplish this with the least amount of chance of tearing the dough. Put the dough in the pie plate after lightly greasing it.

     4. Trim the pie dough's edges, then freeze :

As you work your way around the pie plate, cut any extra dough by rolling and folding the overhang to strengthen the edges. The pie dough's edges should be crimped using your fingers or a fork. Unwrap the crust and place it in the freezer to cool until the oven is ready.

     5. Crust preparation for prebaking :

Take the frozen crust out of the freezer. Heavy-duty aluminum foil or parchment paper should be used to line the inside of the crust, extending over the edges. These serve as handy handles for later removal and prevent the crust's rim from overbrowning. Fill to roughly two-thirds with pie weights or dried beans. This stops the crust from expanding while baking.

Here is a fantastic site if you need extra advice on blind baking pie crust.

    6. Bake the crust briefly :

The crust should be faintly browned after 45 to 50 minutes in the oven. While making the filling, remove the foil and pie weights and let the crust cool slightly.

     7. Reduce the oven's temperature :

To 325°F, lower the oven's temperature.

     8. Creating the filling :

Whisk together the sugar, flour, salt, and nutmeg in a sizable mixing basin.

The melted butter, milk, and vanilla extract are then whisked in after the eggs. The filling will be light yellow and rather watery.

     9. Cook the pie :

Before putting the filling to the partially baked crust, you can put the pie on a sheet pan to prevent spills in the oven.

Filling should be added to the partially baked crust. Transfer the pie to the oven with care, and bake for 50 to 55 minutes. The custard ought to be firm around the edges but still jiggly in the middle. The pie should have a central instant-read thermometer reading of 170°F to 175°F. The custard might seem very liquidy, but as it cools, it will solidify more.

You can use a pie shield or strips of aluminum foil to cover the pie's edges if they begin to turn too black.

     10. Cool and relaxed :

After removing the pie from the oven, let it cool to room temperature on a wire rack. When the pie has completely cooled, place it in the fridge and keep it there until you're ready to serve.

 Piña Colada Pie

A layer of sweet-tart pineapple, a layer of coconut custard with a hint of rum, and a mountain of whipped cream top off this joyful summertime cream pie dish. It's a party in a pie pan when you add some toasted coconut on top.

Ingredients :

For the coconut custard

• All-purpose flour, 1/4 (32g) cup

• 50/100 g of sugar

• 1/2 kosher salt spoon

• Full-fat coconut milk in a can, 1 (13.5 ounces).

• 0.5 cups of milk

• Two huge eggs

• Unsalted butter, two teaspoons

• 1/fourth cup coconut rum (optional)

• Vanilla extract, 1 1/2 tablespoons

For the pineapple layer

• 10 ounces of crushed pineapple in juice (half a large can)

• Two teaspoons of sugar

• Cornstarch, 1 1/2 tablespoons

• Lime juice, 2 tablespoons

• 1/fourth cup coconut rum (optional)

For the crust

• 35 vanilla wafer cookies, weighing 4.2 ounces/120 grams.

• 1 tablespoon of either light or dark brown sugar, divided among 3/4 cup of unsweetened coconut flakes, packed

• 1/8 of a teaspoon of kosher salt

• Melted 1/3 cup unsalted butter

For the whipped cream

• 125 ml of thick cream

• Two teaspoons of sugar

• One-half teaspoon of vanilla extract

• 14 cup of shaken, room temperature coconut cream (optional)

For garnish

• 8 drained maraschino cherries with stems (optional)

Special Equipment

• Standard (9-inch) pie pan

STEPS :

     1. How to make coconut custard :

Whisk the flour, sugar, and salt together in a medium saucepan. Add the milk, eggs, and coconut milk, then mix everything together thoroughly.

Set the pan over a medium heat source. whereas stirring, bring the mixture to a boil. The pan should be covered in bubbles, even in the middle. Boil for five minutes while stirring often. Less than halfway through cooking, the mixture will begin to thicken; however, continue cooking for the remaining 5 minutes.

Add the vanilla, butter, and rum (if using) after taking the pot off the heat. Stir often until the butter has completely melted and the mixture is thick, creamy, and pudding-like.

     2. Make the custard cold :

Place a piece of greased plastic wrap directly on the custard after pouring it into a bowl. this can stop the skin from growing.

Refrigerate for at least 4 hours. Once refrigerated, the custard ought to be quite thick.

     3. Construct the pineapple layer, then refrigerate :

Make the pineapple filling once the custard has chilled for at least a few hours. Crushed pineapple, sugar, cornstarch, and lime juice are combined in a small saucepan over medium heat and stirred. up to a boil. Boil for about 3 minutes, stirring often, or until the mixture is glossy and thickened, resembling a compote.

Add the rum after taking the pot off the heat. As you prepare the crust, pour the ingredients into a container and place it in the refrigerator to cool.

     4. Preheat the oven :

Preheat the oven to 350°F.

     5. Making the pie crust :

Place the vanilla wafers in the food processor's bowl. When all of the cookies are broken into pieces the size of chocolate chips or smaller, pulse several times. When the cookies are finely pulverized, add brown sugar, salt, and 1/2 cup of coconut flakes.

The ingredients should be poured into a big bowl with the melted butter. The crumbs should be fully wet after mixing.

Spread the ingredients out into an even layer in a typical (9-inch) pie pan. Making the layer as equal as you can, press the cookie crumbs into the pan's bottom and sides, getting right up to the edge.

     6. The pie crust is baked :

Bake the crust for 10 to 12 minutes, or until it is golden brown and fragrant with coconut. Until room temperature, cool.

     7. Coconut is toasted :

The final 1/4 cup of coconut flakes should be added to a small skillet or oven-safe pan and spread out into a single layer while the oven is heating up. For about 5 minutes, toast the coconut flakes, tossing once, until they are golden brown but not toasted. When you're ready to assemble the pie, set aside to cool and then store.

Put an empty mixing dish in the refrigerator while you whisk the cream.

     8. Beat the cream :

Make the whipped cream when the custard has chilled, the pineapple filling has cooled, and the crust has also cooled. In a chilly mixing basin or the bowl of a stand mixer, add the cooled cream. Whip the ingredients with an electric mixer on medium-high speed until they have doubled in volume and are starting to thicken.

Add the sugar gradually while blending, then add the vanilla. Beat until fluffy peaks appear (when you lift the beater, it should make a short peak and then flop over, melting back into the rest of the cream). the coconut cream is added.

Beat onward until medium-stiff peaks appear. The cream should form peaks that generally keep their shape when you remove a beater from it.

     9. Put the pie together :

Fill the cooled pie crust with the chilled coconut custard. Make level and spread with a rubber spatula.

Spread the chilled pineapple filling very thinly over the coconut filling in a layer on top.

With a rubber spatula, dollop the whipped cream on top.

Before serving, chill the pie for up to 24 hours while keeping the lid off.

     10. Garnish and serve :

When the pie is ready to be served, sprinkle the toasted coconut on top. Maraschino cherries are another option for decoration; just put one on each piece.

Pie leftovers can be stored for up to 3 days, covered, in the refrigerator. To prevent the custard from dripping, press waxed paper or plastic wrap against the pie's sliced sides.

 Coquito (Puerto Rican Coconut Eggnog)

Coquito is a thick, sweet, coconut-based holiday punch from Puerto Rico with a dash of cinnamon and rum. There is plenty in one batch for a party. Try it in instead of eggnog!

Ingredients :

• 1 will of sugary milk, that is fourteen ounces.

• 1 (15-ounce) can of coconut cream (like Coco Lopez or Goya)

• 12 ounces of evaporated milk in one can

• Coconut milk, one (13.5 ounce) can.

• 2 tablespoons vanilla, or 1 split and seeded vanilla bean

• A total of 2 cinnamon sticks

• A half-teaspoon of grated nutmeg

• 1-2 glasses of rum

• Optional garnish of ground cinnamon or nutmeg

STEPS :

     1. To steep the spices, combine all of the ingredients (except the rum) in a big saucepan :

Vanilla, cinnamon sticks, nutmeg, evaporated milk, cream of coconut, and sweetened condensed milk. Warm up over medium-high heat until the mixture just starts to simmer.

After removing from the heat, cover the pan and wait 30 minutes.

     2. Rum is blended in :

Pour the mixture into a punch bowl or pitcher after taking out the cinnamon sticks and vanilla bean (if using). (Note: I save the cinnamon sticks and vanilla beans for later infusions, such rice pudding.)

Add more rum for a punchier flavor after tasting after adding 1 cup of rum. I normally keep to 2 cups or less because I like my coffee strong.

    3. Chill :

This should be refrigerated for at least two hours and up to three days.

     4. Serve :

In tiny quantities neat or over ice. Add ground cinnamon or grated nutmeg as a garnish, as desired.

Read More Recipes : CLICK HERE

 Horchata

A traditional agua fresca (fresh water) beverage known as horchata is created with rice, cinnamon, and vanilla. Drink this chilled, revitalizing beverage straight up or add a shot of rum to make a special adult beverage.

Ingredients :

• 1 (3-inch) cinnamon stick or 1 teaspoon ground cinnamon in 6 glasses of water

• Long-grain white rice, 1 1/2 cups

• sweetened condensed milk, 1 (14-ounce) can

• Vanilla extract, 1 teaspoon

Special Equipment

• Fine mesh strainer

• Cheese cloth or tea towel

STEPS :

     1. Cinnamon infused in water :

If you're using ground cinnamon, you may omit this step. Put the cinnamon stick and one cup of water in a small pot. The water is heated to a boil over a medium-high flame. Turn off the burner once the water has reached a rolling boil, then let the cinnamon stick to steep for ten minutes.

     2. Wash the rice :

Give the rice a brief rinse in cold water while the cinnamon steeps. By doing this, extra starch will be removed from the grains' surface. Before putting the rice in your blender, remove any extra water by straining it.

     3. Cinnamon and rice are combined in a blender :

Rice, the remaining 5 cups of water, and the cinnamon stick (or ground cinnamon) should all be added to the blender along with the steeped cinnamon water. Just blend for one minute, or until the rice grains start to break apart.

     4. The rice water should be transferred to a container :

Most of the mixture should be poured into a big bowl. To attempt and get rid of any rice that could have remained after the initial pour, swish the remaining rice water in the blender carafe. Combine it with the remaining rice water in the container. As much of the rice as you can should be taken out of the blender. Don't try to wash away any leftover rice by adding fresh water. It will weaken your drink's flavor.

     5. Soaking the rice :

At least three hours should pass while the rice mixture soaks at room temperature. Throughout the soak period, stir the horchata occasionally (I often do so on the hour, but it's not a strict requirement).

     6. Filter the horchata :

Over a big bowl, place a strainer with fine mesh. Cover the sieve with a layer of cheesecloth or a thin tea towel. Through the lined sieve, pour the rice mixture. Rice should have any extra liquid squeezed out before the particles are discarded.

     7. Add sugar to the horchata :

Put the liquid from the strained rice in a serving pitcher. Whisk briskly in the pitcher with the vanilla essence and sweetened condensed milk to break up the thick milk.

     8. Refresh and serve :

The horchata is now ready to be served over ice, although I advise chilling it first until it is extremely cold. Consume straight up or with spiced rum!

Read More Recipes : CLICK HERE

Cold Brew Coffee

At-home cold brew coffee is possible! Your iced coffee won't ever taste bitter or watery again, and it's so simple to do.

Ingredients :

• 1 cup (113 grams) whole coffee beans

• 4 cups (907 grams) water

Special Equipment

• Coffee or spice grinder

• Cheesecloth or flour sack cloth

STEPS :

     1. Coarsely grind the coffee :

The coffee beans should be ground using the coarsest setting on your grinder or quick 1-second pulses in a spice grinder. The coffee should be coarsely ground rather than finely ground. Use a little under 1 cup of grinds.

     2. Coffee and water should be mixed :

The coffee grounds should be added to the container you're using to make the cold brew. Pour the water on top of that. Carefully swirl the grinds in the water with a long-handled spoon until they are completely covered.

     3. Steep overnight :

Cover the jar with a lid or a small plate to keep pests and debris out. Allow the coffee to steep for around 12 hours. Whether the coffee is refrigerated or left on the counter, the steeping time is the same.

     4. Strain the coffee :

Put a little sieve lined with cheesecloth or flour sack cloth over a large measuring cup or dish. A sieve should be used to filter coffee.

     5. Store the coffee :

Coffee can be kept in the refrigerator for up to a week if it is transferred to a small bottle or jar.

     6. Serve the coffee :

Add as much milk or water as you'd like to dilute the coffee. Serve over ice or reheat in the microwave for a few seconds.

Read More Recipes : CLICK HERE

 Homemade Coffee Liqueur

This vegan homemade coffee liqueur is simple to create. It can be used in place of Kahlua to give your next White Russian or Coffee Negroni a powerful, earthy, and slightly sweet punch.

Ingredients :

• 1 1/2 cups of coarsely ground Arabica coffee beans

• 2 cups aged rum

• 1 cup vegan dark brown sugar

• 1 cup water

• 1/2 teaspoon vanilla extract

STEPS :

     1. Place ground coffee and rum in container and shake :

In an airtight container with a firm seal, combine rum and ground arabica coffee beans; a sizable mason jar is ideal.

Shake the jar lightly and keep it in a dark, cool area for three weeks, shaking it gently every few days.

     2. Strain coffee liqueur :

Once the infusion is complete, strain the mixture through a coffee filter or nut milk bag, pressing the bag or filter to extract as much liquid as possible. Coffee beans are thrown away and set aside.

     3. Make simple syrup :

In a small saucepan over medium-high heat, add the brown sugar and water; whisk continuously to let the sugar dissolve. Turn off the fire and leave the mixture to cool slightly once the sugar has dissolved and the mixture has just begun to faintly boil.

     4. Finish coffee liqueur and store :

Brown sugar simple syrup and vanilla essence should be whisked together. Stir the simple syrup with the rum that has been infused with coffee. Pour the liquor into a fresh, airtight bottle with a swing top. Before using, seal and place in the refrigerator.

Read More Recipes : CLICK HERE

 Tiramisu Cake

Tiramisu lovers will like this stunning two-layer dessert. Instant vanilla pudding is used in the light mascarpone and Marsala filling to support the sturdy cake stand. Genius!

Ingredients :

For the cake

• For the pan, use extremely soft butter or nonstick frying spray.

• 1 1/4 cups (145g) cake flour (such as Swans Down)

• 1 1/4 teaspoons baking powder

• 2 large eggs, at room temperature

• 1 cup (200g) sugar

• 1/2 teaspoon kosher salt

• 1/2 teaspoon vanilla extract

• neutral oil, such as canola, 1/2 cup (118g)

• 1/2 cup (112g) brewed black coffee, cooled

For the filling

• 2 cups (454g) heavy cream

• 16 ounces (454g) mascarpone

• 3.5 ounces of quick vanilla pudding mix, packaged (not Cook & Serve)

• 1/4 cup (56g) Marsala wine

• 1/4 cup (30g) powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

To assemble the cake

• 1/4 cup (56g) brewed black coffee, cooled

• 2 tablespoons Marsala wine

• 2 tablespoons powdered sugar

• 2 tablespoons cocoa powder

Special Equipment

• Stand mixer

STEPS :

     1. Preheat the oven : 

The oven should be preheated to 350 degrees with a rack in the middle. Two 8-inch round cake pans should have their bottoms lined with parchment paper. Spray each pan's sides lightly with nonstick cooking spray or lightly grease them with softened butter using your fingertips.

     2. Combine the dry ingredients : 

Mix the cake flour and baking powder in a small bowl. Leave it alone.

     3. Whip the eggs and sugar : 

Whip the eggs on medium-high speed in a stand mixer with the whisk attachment until frothy, about one minute. Add the sugar in 4 batches while the mixer is running, whisking for 2 minutes between each addition. When the whisk is removed from the bowl, the eggs will appear light and fluffy and create a thick ribbon.

Add the vanilla and salt. About one minute is needed to thoroughly blend.

     4. Add the oil and coffee : 

Add the oil carefully and steadily in a thin stream while keeping the speed at medium-high. About a minute of whisking is required for complete blending. Add the 1/2 cup of coffee slowly and whisk for one additional minute to thoroughly blend.

     5. Add the flour mixture :

Add the flour mixture all at once, and beat on low speed for a minute, or until just combined and there are no observable, notable pockets of dry flour. Use a rubber spatula to scrape the bottom and sides of the bowl. Gently fold the batter several times to ensure that it is thoroughly mixed.

     6. Bake the cakes : 

The batter should be divided between the 2 prepared cake pans. The cakes should be baked for 20 to 25 minutes, or until the tops spring back when gently pressed and turn a light golden brown hue. Ten minutes after the cakes have finished cooling in the pans, turn them over onto a wire rack to finish cooling. Discard the parchment paper.

     7. Make the whipped mascarpone filling : 

When it's time to assemble the cake, combine the heavy cream, mascarpone, instant vanilla pudding mix, Marsala, powdered sugar, vanilla, and salt in a stand mixer with a whisk attachment. Whip the ingredients on medium speed for 3 to 4 minutes, or until the mixture is thick and fluffy.

To make the whipped mascarpone filling, measure out 2 1/2 cups. Place it in an airtight jar and chill until you're ready to put the cake together. This will be applied to the cake's top and sides. The cake will be layered using the leftover filling.

     8. Make coffee-Marsala soak :

Combine the 1/4 cup of coffee, Marsala, and sugar in a small bowl.

     9. Assemble the cake : 

Plastic wrap should be used to line an 8-inch round cake pan, providing a 2-inch overhang on all sides. The plastic wrap will make it simple to remove the cake after it has been assembled within the cake pan.

Put 1 cake that has totally cooled into the pan. Half of the coffee-Marsala soak should be applied to the cake with a pastry brush in an equal layer. Sift a generous layer of cocoa powder (approximately 2 tablespoons) on top using a fine-mesh sieve or sifter.

Put the filling in the pan, not the 2 1/2 cups you reserved for the refrigerator. Use an offset spatula or the back of a spoon to level the surface. Add the filling with 2 teaspoons of cocoa powder.

In order to prevent noticeable air bubbles from forming between the two layers of cake, place the second cake on top of the filling and gently push down. Over the cake, spread the leftover coffee-Marsala mixture.

     10. Chill the cake : 

Raise the plastic cover to enclose the cake. If the cake isn't completely covered, that's okay. Place the cake in the refrigerator for at least two hours and up to overnight to allow the filling to solidify.

     11. Finish decorating the cake and serve : 

When it's time to serve, carefully invert a sizable dish upside down onto the cake pan. Lifting the cake pan will allow you to remove the plastic wrap.

2 cups of the whipped mascarpone filling are set aside. Stir. Spread a thin layer of the filling (approximately 1/2 cup) all the way around the sides of the cake using an offset spatula or butter knife. The sides will still be somewhat exposed and feel quite "bare."

Top the cake with the remaining filling. Use a spoon's back to make swoops and swirls.

Add the final 2 teaspoons of cocoa powder to the top.

Always slice the cake when it is still cold for crisp, clean slices. To prevent cake residue from dragging and smearing on each slice, wipe any cake remnant left on the knife with a damp kitchen towel after each cut.

Read More Recipes : CLICK HERE

 Green Bean Casserole from Scratch

Throw out that sloppy green bean casserole from a can. Try making our traditional homemade green bean casserole with fried onion topping this year. You won't ever return to the canned version after making this.

Ingredients :

For the Crispy Onions

• 1 medium red onion, thinly sliced

• 1 1/2 cups buttermilk

• 1 cup all-purpose flour

• 1 cup panko breadcrumbs

• 2 tablespoons of dry herbs, mixed (parsley, dill, thyme, or whatever else you choose)

• Kosher salt, for seasoning

• Vegetable oil, for frying

For the casserole

• 2 pounds of trimmed and cut into 2-inch lengths green beans

• 1/4 cup (1/2 stick) regular salted butter

• 1 pound of sliced and trimmed cremini or button mushrooms

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 2 to 3 tablespoons all-purpose flour

• 1 1/4 cups half and half

• 1 1/4 cups low-sodium chicken broth

• 1/2 cup grated Parmesan cheese

STEPS :

     1. Prepare the onions for frying :

The buttermilk and the red onion slices should be combined in a basin. The onions should be coated, then tossed and put in the refrigerator for at least 15 minutes.

Mix the flour, panko, and dry mixed herbs in a separate little bowl.

     2. Heat the oil for deep-frying :

About 2 inches of vegetable oil should be added to a Dutch oven or other deep pot, and it should be heated to 375°F or until shimmering but not smoking (decrease the heat if you notice smoke wisps). Put a small amount of the panko mixture into the oil to test the temperature; if it begins to bubble and fry, the oil is hot enough.

To drain the fried onions, place a baking sheet covered with paper towels close to the heat.

     3. Deep-fry the onions :

Take the onions out of the buttermilk one handful at a time, then toss them in the flour/panko mixture.

The coated onions should be carefully lowered into the heated oil and fried till deep golden brown. Using tongs or a heat-resistant slotted spoon, remove the onions from the oil and set them on the paper towels to drain.

     4. Preheat the oven and prepare a bowl :

Set a strainer over the sink, preheat the oven to 375°F, and fill a bowl with ice water.

     5. Blanch the green beans :

Bring a sizable saucepan of salted water to a boil. Green beans should be added and boiled for 5 to 6 minutes, until they are barely soft but still slightly crisp.

To halt the cooking process, drain the green beans and shock them in a dish of cold water. Drain once more and set aside when cold.

     6. Cook the mushrooms :

In a big skillet, melt the butter, then add the mushrooms. Cook until softened and tender after adding salt. Garlic and thyme should be added.

     7. Make the creamy sauce :

When the mushrooms are evenly coated, sprinkle the flour over them and toss. Add the chicken broth and half-and-half after stirring.

Simmer the mixture for a while to let the sauce thicken. Green beans and Parmesan cheese should be combined.

     8. Assemble and bake the casserole :

The creamy green bean and mushroom mixture should be transferred to a 3-quart or 9-by-13-inch casserole dish. Bake the casserole for 15 to 20 minutes, or until it is bubbling, then scatter the fried onions on top. Serve warm.

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 Air Fryer Cranberry Brie Canapés

Our Cranberry Brie Canapés are the ideal complement to your subsequent holiday gathering since they have rich brie, tangy cranberries, and a crisp phyllo shell.

Ingredients :

Cranberry sauce with spices

• Ginger cut into 1-inch pieces or 1/4 teaspoon ground ginger

• 1-1/2 teaspoons of vanilla extract or 1 vanilla bean

• One (12-ounce) bag (equivalent to 3-1/2 cups) Cranberries, fresh or frozen, rinsing

• 1/2 teaspoon ground cinnamon or 1 three-inch cinnamon stick

• 3 split fresh rosemary sprigs

• One naval orange's juice, or around 1.2 cups.

• 10 grams of orange zest

• 25% of maple syrup

• Kosher salt, a pinch

• 0.5 cups of light brown sugar, packed

Canapés

• 1" cubes of 8 ounces of brie cheese

• 30 fully baked phyllo shells, packaged in two (1.9 ounce) cartons.

STEPS :

     1. Prep the ginger and vanilla :

Slice the ginger thinly after being peeled (using the edge of a spoon is the easiest way). Split the vanilla bean down the length using a well-balanced paring knife.

To make sure that the seeds are retrieved during cooking, slightly open the vanilla bean.

     2. Make the cranberry topping :

Ginger, vanilla bean, cranberries, cinnamon stick, 1 rosemary sprig, orange juice, maple syrup, and salt should all be combined in a 3-quart saucepan.

For three minutes, or until the mixture begins to boil, cook the ingredients while stirring constantly over medium-high heat.

     3. Reduce the topping :

Cranberries should be cooked until they start to crack open on low heat. Cook the cranberries, stirring regularly, for 8 to 10 minutes, or until they have somewhat reduced and thickened to a jelly-like consistency.

Add the light brown sugar after removing the pan from the heat. To dissolve the sugar and coat the cranberries in a thick glaze, constantly stir the mixture.

Leave the spices in the cranberries until they cool to room temperature.

     4. Prep your air fryer :

Set the temperature dial on your Cuisinart Air Fryer Toaster Oven to 300°F and the function dial to Air Fry. Remove the baking pan and Air Fryer basket from the oven, and then set the oven's on/oven dial to 10 minutes for preheating.

     5. Fill the phyllo cups :

Fill the phyllo shells with the brie pieces while your Air Fryer is heating. While trying to fill the shells, it is simpler to leave them in the packing. One dozen at a time, take the shells out of the plastic wrapper and place them in the Air Fryer basket.

     6. Bake the shells :

Place the baking pan in position 1 of the oven with the Air Fryer basket snuggled inside. The shells should bake for five minutes.

After the shells have done baking, carefully remove them from the basket and take them out of the Air Fryer Toaster Oven. Until all of the shells are baked, repeat this procedure while baking a dozen at a time.

     7. Prep the rosemary topping :

Pick off the remaining rosemary leaves in groups of two or three while the shells are baking. Set aside so you may later garnish the canapés.

     8. Add cranberry sauce on top as a garnish :

After baking all of the brie-filled shells, top them with a teaspoon of cranberry sauce while keeping the ginger slices, cinnamon stick, rosemary sprigs, and vanilla bean (if you used one) in the pan. Eliminate any rosemary fragments. (Any cranberry sauce that is left over can be kept in the fridge for up to a week.)

Top each canapé with a sprig of the rosemary leaves you previously gathered as a garnish.

     9. Serve immediately :

Although they can be kept at room temperature for up to two hours, these canapés are best when served right away.

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 Butternut Squash Bread with Pecan Streusel

Try using naturally sweet and moist butternut squash in place of pumpkin in this tasty fast bread. Serve it for breakfast with coffee and tea and a sprinkle of light spices. The topping is a crisp, nutty pecan streusel.

Ingredients :

For the squash purée

• 1 medium (about 2 1/2 pound) butternut squash

• 1 teaspoon canola or vegetable oil

For the topping

• 1/3 cup (70g) light brown sugar, packed

• 1/3 cup (46g) all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1 pinch salt

• 3 tablespoons unsalted butter, melted

• 1/3 cup (42g) chopped pecans

For the bread

• Nonstick cooking spray for the loaf pan

• 1/2 cup (100g) sugar

• 1/2 cup (105g) light brown sugar, packed

• 1/4 cup canola or vegetable oil

• 4 tablespoons unsalted butter, melted

• 2 large eggs

• 2 tablespoons water

• 1/2 teaspoon vanilla extract

• 1 1/2 cups (210g) all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 3/4 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/2 teaspoon salt

Special Equipment

• Food processor

STEPS :

     1. Roast the squash :

Set the oven rack in the center and heat the oven to 350°F. Foil a big baking sheet with a rim.

Butternut squash should be cut in half lengthwise, and the seeds should be removed using a large spoon. Place both halves cut-side down on the preheated baking sheet after rubbing both with oil.

For 40 to 50 minutes, roast the squash until the thickest section can be readily pierced with a sharp knife. The squash should be carefully turned over and allowed to cool for 10 to 15 minutes.

Keep the oven running.

     2. Purée the squash :

Remove the meat with a spoon and place it in a food processor. Throw away the peel. Blend the squash till smooth, scraping down the edges a couple of times. To use in the recipe, measure out 1 cup (250g) and reserve the rest for another purpose.

To make the bread, add the 1 cup of squash back to the food processor. While you create the streusel, put this aside.

     3. Make the streusel :

Brown sugar, flour, cinnamon, and salt should all be combined in a small bowl. Add the melted butter and stir with a spoon or rubber spatula until a crumbly dough forms. Use your hands to properly distribute and toss in the pecans. Leave it alone.

     4. Prepare the loaf pan :

Using a piece of parchment paper to create a sling, coat the bottom and sides of a 9x5-inch loaf pan with cooking spray. It will be simpler to remove the bread from the pan if the paper hangs over both edges.

     5. Mix the wet ingredients :

Add the sugar, brown sugar, oil, melted butter, eggs, water, and vanilla to the 1 cup of puréed butternut squash in the food processor. Mix the ingredients while once scraping the sides.

     6. Mix the dry ingredients :

The flour, cinnamon, nutmeg, baking soda, baking powder, and salt should all be combined in a big bowl. To remove any lumps, whisk.

     7. Combine the wet and the dry :

Mix the flour mixture with the butternut squash mixture. Just until mixed, stir with a wooden spoon or rubber spatula. You only need a few little lumps of flour.

     8. Assemble and bake the bread :

Scrape the batter into the loaf pan you just prepared. Over the top, evenly distribute the streusel.

It will take approximately one hour to bake it well-risen and with browned streusel. There should be no liquid batter visible when a cake tester or toothpick is placed in the center all the way to the bottom. Some crumbs are acceptable.

     9. Cool and serve :

Give the bread five minutes to cool in the pan. It can be removed and placed onto a cooling rack using the parchment sling. Prior to serve, complete cooling.

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 Butter and Brown Sugar Baked with Acorn Squash 

The autumn season is ideal for this simple roasted acorn squash with butter and brown sugar. Squash should be cut in half, the insides should be scooped out, and baked with some butter, brown sugar, and maple syrup.

Ingredients :

• 1 acorn squash

• 1 tablespoon butter

• 2 tablespoons brown sugar

• 2 teaspoons maple syrup

• Dash kosher salt

STEPS :

     1. Preheat the oven to 400°F.

     2. Prep the squash :

To make the squash simpler to chop, microwave each one for one minute if you have one. Then, if the stem is short enough, place the squash on a chopping board with its stem end down, otherwise on its side. A sharp, reliable chef's knife should be used to precisely chop the acorn squash in half from stem to tip. Take care when cutting the squash since it can rock back and forth if it is on its side.

Until the inside of each squash half is smooth, remove the seeds and stringy pieces using a strong metal spoon.

Use a sharp paring knife to make half-inch deep cross-hatch cuts on the interior of the acorn squash halves.

In a roasting pan, arrange the squash halves cut side up. To prevent the squash from burning or drying out in the oven, pour 1/4 inch of water over the bottom of the pan.

     3. Add the butter, salt, brown sugar, and maple syrup :

Each half should have a 1/2 tablespoon of butter applied internally. If you're using unsalted butter, add a little salt.

Sprinkle each half with a teaspoon of maple syrup and 1 tablespoon of crumbled brown sugar.

     4. Bake :

When the tops of the squash halves are attractively browned and the squash flesh is extremely mushy and cooked through, bake at 400°F for about an hour to an hour and fifteen minutes.

Squash is difficult to overcook since it just becomes better with additional caramelization. Avoid undercooking it.

     5. Remove from the oven, cool a bit, and serve :

Once finished, take the squash halves out of the oven. Any remaining buttery sugar sauce should be spooned over the squash's exposed portions if it hasn't already been absorbed. Let cool for a bit before serving.

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 Copycat Choco Tacos

Yes, you can prepare the no longer available Choco Tacos at home! The "taco" shells can be made from scratch or there is a brilliant store-bought shortcut.

Ingredients :

To make the ice cream

• 3 cups softened vanilla ice cream and 1 cup chocolate fudge sauce from the supermarket

When making the handmade shells

• Vegetable oil is used to grease the waffle machine.

• One big egg

• 2 substantial egg whites

• 100g (half a cup) of sugar

• Vanilla extract, 1 teaspoon

• 1/8 of a teaspoon of kosher salt

• 1 cup (130g) (130g) universal flour

• 4 tablespoons of melted unsalted butter

• a serving of whole milk, two

Regarding the chocolate icing

• 16 ounces of semi-sweet chocolate chips in 2 cups.

• Coconut oil, 1 tbsp

• Finely chopped, unsalted peanuts in a cup

Special Equipment

• Waffle cone maker

• Book with 1-inch-thick spine

STEPS :

     1. Making the ice cream :

In a 9x5-inch loaf pan, add the vanilla ice cream. Top with a dollop of the fudge sauce. Spread the fudge throughout the ice cream with a butter knife or chopstick. You could also do this in a medium bowl. While you prepare the waffle shells, cover with plastic wrap and place the mixture in the freezer.

     2. Waffle cone maker should be heated to medium :

The grates should be covered in a thin layer of vegetable oil. A baking pan should be covered in parchment paper and left alone.

     3. Creating the batter :

Whisk the egg, egg whites, sugar, vanilla, and salt in a medium bowl until they are frothy and light. Whisk in the milk, butter, and flour until the mixture is smooth and lump-free. When the batter is dropped off the whisk and onto itself, it will form "ribbons."

     4. Make the waffle crusts :

In the center of the waffle cone machine that has been preheated, drop 1 spoonful of batter. Depending on the setting on your machine, cook without opening the cover for 45 seconds to 2 minutes, or until golden brown.

Next to the waffle machine, place a fresh paper towel on the counter. Lift the shell with care, then lay it on top of the paper towel.

     5. Forming the shells :

With the help of the paper towel, tightly wrap the hot waffle shell over the spine of a book that is 1 inch thick. Hold for one minute to let the taco-shaped portion to cool.

You will have roughly 18 (4-inch) shells total if you make the remaining shells; place the formed shell aside on the prepared baking sheet.

     6. Shells filled :

Ice cream should be taken out of the freezer and stirred to soften slightly. Three tablespoons of ice cream should be placed inside each shell using a spoon. Reposition the filled shells to the baking sheet and freeze them for ten to fifteen minutes.

     7. Make the chocolate coating in the interim :

Put the chocolate chips in a medium bowl that can go in the microwave. Stirring in between each interval of 30 seconds in the microwave will melt the food. Add the coconut oil and stir.

     8. The chocolate over the shells :

the frozen shells with the filling removed. Sprinkle chopped peanuts over the chocolate right away after dipping the outside edges in the melted chocolate.

Once the ice cream and chocolate have hardened, place the homemade Choco Tacos back in the freezer for 15 to 20 minutes. If frozen, enjoy them!

For up to 6 months in the freezer, individually wrap leftovers in foil and place them in freezer-safe zip top bags.

Read More Recipes : CLICK HERE

 Gingersnap Pavlova with Cranberries

The merriest and most delicious dessert you can prepare throughout the Christmas season.

Ingredients :

For the meringue

• 13 gingersnaps from the supermarket, similar to Nabisco

• Five egg whites

• 1 teaspoon of white or white wine vinegar, distilled

• 1 cup (200g) sugar, 1 pinch of salt

For the garnishes

• 1 1/2 cups cranberries, either fresh or frozen (no need to defrost)

• Orange juice with zest

• 1 tablespoon of sugar and 2/3 cup of water added to 1/4 cup (50g)

• Heavy cream, 1 cup

• Salt, a pinch

STEPS :

     1. Turn the oven on to 275 degrees :

Using parchment paper, line a sizable baking sheet. Leave it alone.

     2. Slice the gingerbread :

On a cutting board, crush the gingersnaps into large crumbs the size of almonds with a chef's knife. Leave it alone.

     3. Creating the meringue :

Salt, vinegar, and egg whites should be combined in a sizable, spotless mixing dish. Beat them with an electric mixer at low speed for about two minutes, or until they start to froth up into a mass of tiny bubbles. One cup of sugar should be added gradually over the course of roughly 40 seconds with the mixer set to medium-high. For another 2 minutes or more, increase the mixer's speed to high and beat the egg whites until they are thick and glossy. When you invert the beater and the egg white stays in a stable peak, they are finished.

     4. Add the chopped gingersnaps by folding :

Gingersnaps should be carefully folded into the meringue with a rubber spatula until combined.

     5. Meringue scoop :

Meringue should be spooned onto the prepared baking sheet. The meringue should be gently swirled into a disk that is about 9 inches in diameter using a rubber spatula. Make a small depression in the middle that extends just one inch beyond the edges. Later, the whipped cream and cranberries will be added to this dip.

     6. Meringue baking :

For about an hour, bake the meringue until the outside is crisp and dry. The interior will be chewy and marshmallow-like. After one hour, turn off the oven and let the meringue cool inside.

     7. Cook the cranberries in the interim :

Orange juice, zest, and 1/4 cup sugar are combined with the cranberries in a small pot. For about 10 minutes or until the cranberries burst open and the liquid thickens, place it over medium-high heat and simmer, stirring often. It should have the consistency of chunky syrup, be simple to pour, but not runny. If extra water is required to get the desired consistency, do so. The cranberries can be served warm or at room temperature.

     8. Whip the cream just before serving :

The heavy cream, the remaining 1 tablespoon sugar, and a pinch of salt should be whipped into soft peaks in a large bowl using an electric mixer set to medium-low speed for about 2 minutes.

     9. Assemble the pavlova and serve it :

Placing the pavlova on a dish or serving plate. Pour the whipped cream into the meringue's shallow dimpling after it has cooled. Allow some of the cranberry juice to trickle over the meringue's edges as you spoon the cranberries over the whipped cream. Serve the pavlova right after after cutting it into ragged wedges. It needs to be consumed right away after you top it with whipped cream and cranberries.

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 Zeppole

Ricotta cheese is used to make the simple Italian treat known as zeppole. They cook in about 15 minutes and are crispy, fluffy, and best of all, quick!

Ingredients :

• Vegetable oil for frying

• 3/4 cup (95g) (95g) universal flour

• 14 cup (50g) of sugar

• Baking powder, two teaspoons

• 2 big eggs and 1/8 teaspoon kosher salt

• Vanilla extract, two tablespoons

• 1 cup (227g) (227g) whole milk ricotta

• Sugar granules for dusting

STEPS :

     1. Oil heating up :

2 inches of oil should be added to a sizable Dutch oven or heavy-bottomed pot, and medium heat should be used. With a deep-fry thermometer or an instant-read thermometer, heat the oil to 375°F while keeping an eye on the temperature.

A spider or a slotted heat-proof spoon should be placed on the counter adjacent to your frying station along with a plate lined with a few layers of paper towels.

     2. The dry ingredients together :

Mix the flour, sugar, baking powder, and salt in a sizable mixing bowl.

     3. Add the vanilla and eggs by whisking :

Make a well within the middle of the dry ingredients. Add the vanilla and eggs to the well's center. Whisk the eggs and vanilla until well-combined without touching the well's sides. As you continue to whisk, carefully add more dry ingredients to the well to create a smooth batter by doing so. As soon as the mixture is smooth and well-combined, stop mixing.

     4. Toss the ricotta in :

Gently incorporate the ricotta into the mixture using a rubber spatula. Avoid overmixing. Ricotta pieces must to be apparent throughout the batter.

     5. The zeppole in oil :

A 2-tablespoon cookie scoop should be lightly greased with nonstick baking spray. Scoop the batter carefully into the heated oil in batches. To avoid the hot oil splashing, avoid dropping the batter into the pan from too high. You can fry a number of zeppole at once, depending on the width of your pot, but take care not to crowd it. Fry for 2 to a few minutes on either side, or till golden brown. Use the spider to retrieve them, then place them on the paper towels to cool slightly.

     6. Serve :

Serve the zeppole warm after liberally dusted with powdered sugar.

Zeppole taste best right away after being removed from the fryer. Any leftovers can be kept for one to two days at room temperature in an airtight container.

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 Turtle Cookie Cups

These turtle-themed cookie cups feature a buttery, pecan-studded dough and chewy chocolate-covered caramels. Place a Rolo in the freshly cooked dough before adding toasted pecans, a drizzle of dark chocolate, and a dash of flaky salt on the top.

Ingredients :

• For lubricating the pan, use nonstick cooking spray.

• Pecan halves, 2 cups (226g)

• 1 1/3 cups (180g) (180g) whole wheat flour half a teaspoon (4.5g) Halal salt

• 1/four teaspoon (1.8g) bread soda

• 1/four teaspoon (1.2g) a baking soda

• Unsalted butter, 1 stick (113g), at room temperature

• 1/2 cup (108g) (108g) sugar, light brown, in bags

• 54g (or 1/4 cup) of granulated sugar

• 2.5 teaspoons (13g) vanilla essence

• A single big egg, room temperature

• 24 unraveled Rolos

• 1 ounce (28g) sliced bittersweet chocolate (optional)

• Sea salt that is granular for finishing (optional)

STEPS :

     1. Set up the oven and pan :

With a rack in the center, preheat the oven to 350 degrees. A 24-cavity (or two 12-cavity) mini muffin pan's cavities should be lightly sprayed with nonstick cooking spray.

     2. Pecans are toasted :

Create a uniform layer of pecans on a baking sheet with a rim. Toast the nuts on the baking sheet for 10 to 12 minutes at 350°F, stirring occasionally, until fragrant and somewhat deeper in color. The nuts should cool to room temperature after being transferred from the pan to a wire rack. The pecans can be put in the freezer for about five minutes or the refrigerator for about ten minutes to expedite the process.

After cooling, reserve 24 pecan halves for the cookies' tops. Pick only the most attractive pecans, please!

The remaining cooled pecans should be finely chopped and kept aside. 1 1/2 cups should be about right.

     3. Combine the leaveners, salt, and flour :

In the meantime, combine the flour, salt, baking soda, and baking powder in a small basin, and set it aside.

     4. Butter, sugars, and vanilla until smooth :

Add the unsalted butter, light brown sugar, granulated sugar, and vanilla extract to a stand mixer bowl with a paddle attachment (or alternately, use an electric handheld mixer in a large mixing basin). For 30 to 45 seconds, beat the ingredients together at medium speed until well-combined and creamy. When necessary, halt and scrape the bowl with a rubber spatula.

     5. Include the egg :

The egg should be added to the bowl containing the butter mixture. Beat the mixture on medium speed for 35 seconds, scraping the bowl as necessary. The mixture could appear a little bit fragmented or split. This is alright. The subsequent actions are where it will come together.

     6. The pecans, too :

In the bowl containing the butter mixture, add the cooled and chopped pecans. Beat the mixture on medium speed for 15 seconds, or until the pecans are almost evenly distributed.

     7. Mixture of flour is added :

Add the flour mixture to the bowl containing the butter mixture, and beat on low speed, scraping down the sides as necessary, for about 15 seconds, or until only barely mixed and no discernible dry parts are left. To make sure all of the flour mixture has been properly integrated, give the dough a vigorous stir, scraping the bottom of the basin as you go.

     8. Dividing the dough :

To make 24 parts of dough, divide the dough into heaping tablespoonfuls using a 1 1/2-inch scoop or tablespoon. Each amount of dough should be rolled into a ball with your hands.

Put a ball of cookie dough into each well of the small muffin pan that has been preheated. Don't apply pressure to the dough.

     9. Cook the cookies :

Bake the cookies on the middle rack of the oven for 10 to 12 minutes, rotating the pan halfway through baking. The temperature should be 350°F. The tops of the cookies shouldn't be golden brown, even if the edges are just beginning to turn that color. The result of overbaking is this.

     10. Add the Rolos and pecan halves by pressing :

After taking the pan out of the oven, place it over a wire rack. Press an unwrapped Rolo with the broader base facing up into the center of each cookie as soon as they are still warm.

As the heat from the biscuit starts to melt the chocolate, you can see it becoming glossy. Put a toasted pecan half that has been set aside gently on top of the melty rolo. When the cookie cools, this keeps the nut fastened to it.

     11. Cool the cookies for a moment :

For about two minutes or until the cookies are just beginning to set up, let the cookies cool in the pan over a wire rack.

Holding the cookie's top firmly, carefully twist to remove it from the pan, then move it to a cooling rack to finish cooling. Give the cookies a few more minutes to cool if you see that they are delicate or that the chocolate is shifting.

While you make the chocolate for dripping, if using, let the cookies cool on the rack.

     12. Complete the cookies :

Chop the bittersweet chocolate and place it in a small microwave-safe bowl. Stirring in between each 15-second interval in the microwave will take around 45 seconds to melt the chocolate entirely.

Transfer the melted chocolate to a resealable plastic bag, plastic piping bag, or paper sheet and snip a little opening at the corner for a neater, more consistent appearance. As an alternative, you might drizzle the chocolate using a spoon.

Place the cookies on the rack with the pecan halves going vertically through the cookies. To catch any drips, position the rack over a baking sheet or piece of newspaper. Pour the chocolate over each cookie's half at an angle so that it diagonally intersects the pecan. As desired, lightly sprinkling each biscuit with flaky sea salt.

     13. Serve :

Before serving, let the chocolate somewhat set up. If the cookies are still warm and the chocolate and caramel are still gooey, serve them immediately.

For up to 4 days, you can keep leftover cookies stacked or in a single layer in an airtight container with a piece of waxed or parchment paper in between each cookie. The frozen cookies are not something I suggest doing.

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 Strawberry Banana Smoothie

Use a ripe banana, frozen strawberries, yogurt, milk, and other ingredients to make this simple, creamy breakfast smoothie. Never has eating on the run tasted so amazing!

Ingredients :

• 2 cups strawberry frozen

• 1 banana, frozen after being sliced up.

• 1 1/2 cups milk

• 1/2 cup kefir or plain yogurt

• Optional 1/2 teaspoon vanilla extract

STEPS :

     1. Blend the following components together :

Blend the strawberries, banana, milk, yogurt, and vanilla in a blender (if using).

     2. Blend the smoothie, then dish it up :

The components should be well-combined. Serve right away.

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