1st Baking project!

MERINGUE KISSES!

Preheat the oven to 250 degrees. Line a baking sheet with parchment paper or a rubber baking mat like I used. Using a bowl with a hand-held mixer or a stand mixer, beat the egg whites with the cream of tartar until it’s slightly stiff. Gradually beat in 9 tablespoons of your choice of sugar until stiff peaks form. Next, using a spatula, beat in vanilla and fold in the remaining 3 tablespoons of sugar. Drop teaspoonfuls of the meringue mixture onto your cookie sheet, or you can use piping bags if you want to be fancy. Bake for 1 hour, or if they are mini, bake for about 30 to 45 minuets. after they have baked, turn the oven off, but leave the meringues in for 30 more minutes. Then, remove from the oven and let cool for 5 minuets or if your impatient like my mom just eat them right when they come out, lol. You can store in a container with a lid. Happy baking!

Crusty Potatoes Anne

This week’s recipe is crispy potatoes, from the book “What Einstein Told His Cook“. I made a few changes to the recipe, along with salt and pepper I also added garlic powder. Italian seasoning, and parmesan cheese. Don’t make the mistake of adding to much salt like I did, lol.

• 4 median potatoes, preferably Yukon Golds
• 2 to 4 Tablespoons clarified butter
• Coarse salt Freshly ground pepper

1. Preheat the oven to 450 degrees. Next, get a pan and a lit to fit, (I did not use a lid) and butter the pan generously. Wash and dry your potatoes, then cut them into slices; to peal or not to peal is your choice.
2. Arrange a single layer of Potato slices into the pan in a spiral pattern with the potatoes overlapping, or if you have rectangle pan like I did, just layer then in a row. Brush the first potato layer with butter, then sprinkle the salt and pepper. I melted my butter and only had one layer of potatoes because I wanted to do one serving. Keep layering and adding butter and your seasonings until all layers are finished.
3. Pour melted butter on the top and then place them in the oven. you can boil your cut potatoes, but I chose not to. Bake for about 30 to 35 minutes, or until potatoes are golden brown.
4. Hope you enjoy the recipe, happy baking!

Star sugar cookies

The star cookie recipe is from the book what Einstein told his cook. I made a few changes in my cookies. I made them gluten free and sugar free, and surprisingly they tasted really good!

• 2 1/4 cup all purpose flour (or gluten free flour) plus flour for dusting
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar(or stevia/monk fruit)
• 2 large eggs, lightly beaten
• 3/2 teaspoon vanilla
• 1 egg yolk mixed with 1 teaspoon water
• Sugar for topping!

• In a medium bowl, stir together, cream of tartar, baking soda, and salt. In a large mixing bowl, cream the butter And sugar with an electric mixer. Beat in the eggs and vanilla until combined. Add the dry ingredients and, using a wooden spoon, mix until a dough is formed.
• Divide and roll out the dough, refrigerate dough (optional, I didn’t refrigerate).
• preheat the oven to 350 Fahrenheit. If you choose to refrigerate your dough take it out, and you may have to wait for it to chill, so it’s easier to roll out. Dust with flour on top and bottom. Use star shaped cutter( or any shape). Line your baking tray with parchment paper, and brush with your egg yolk and water mixture, then lightly sprinkle with sugar. Bake for 10 to 12 minutes or until lightly brown, the slightly underbaked cookies were the best in my opinion, they will cook throughout once they sit on a cooling rack, it makes them soft instead of crunchy. Let the cookies cool for about 2 minutes, or burn your mouth like I did, because I’m impatient. The cookies can stay good for a few weeks if you keep them in a airtight container, or put them in the freezer until your ready to eat them. Happy baking I hope you enjoy!

Chocolate Velvet Mousse

I made a Chocolate mousse, from the book What Einstein told his cook by Robert L. Wolke. I did make two changes, I used half the amount of chocolate the recipe called for, and did not use any alcohol.

• 6 ounces of very good semisweet, dark chocolate.
• 3 large eggs, seperated
• 2/3 cup confectioners’ sugar, sifted
• 1/4 cup double-strength coffee at room temperature or 1 tablespoon instant espresso powder
• 2 tablespoons Chambord or Cointreau
• 3/4 cup extra-virgin olive oil
• Raspberries

1. Melt the chocolate in a small bowl over very low heat, let cool
2. In a medium bowl, beat the egg yolks and confectioners’ sugar until smooth with an electric mixer on medium speed. Beat in the coffee and Chambord just to combine. Then stir in the melted chocolate. Add the olive oil and mix well.
3. Wash the beaters thoroughly, so that they are completely free of oil. In another medium bowl, beat the egg whites until almost stiff. With a whisk, gently fold one third of the egg whites into the chocolate mixture until all patches of white disappear. Fold in the remaining egg whites, 1/3 at a time, until patches of white disappear. Do not over mix. Chill in fridge, serve with raspberries. Don’t worry it doesn’t taste oily!

Homemade meatballs!

I am going to teach you how to make Tia Mowry’s family recipe for Meatballs. The exact measurements were not given but really you can just flavor it how you like it.

• Dark and light turkey, or hamburger.
• Green pepper
• Onion
• Garlic powder
• Italian breadcrumbs
• Egg

Preheat the oven to 350. Add all of the ingredients together and use a round ice-cream scoop to make all the meatballs all the same size, so they will cook evenly. Place the meatballs on the pan and cook until completely done all the way through. Enjoy in pasta or on their own!