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Pumpkin Coconut Macaroonshttp://www.52kitchenadventures.com/2013/11/11/pumpkin-coconut-macaroons/

Pumpkin Coconut Macaroons

Soft, chewy, pumpkin pie-esque macaroons.
Basically, if you like macaroons (or coconut) and pumpkin, these are your new favorites. I wasn’t quite sure how the pumpkin flavor would get along with the coconut, but I should never have doubted pumpkin – it gets along great with others. I love pairing pumpkin with chocolate too (like pumpkin chocolate chip blondies or pumpkin spice mocha), which isn’t the most obvious pair either. In fact, I bet drizzling these pumpkin coconut macaroons in chocolate would be phenomenal!


Ingredients

Ingredients:
1/3 cup sugar
1 large egg white
1 1/2 cups shredded coconut
1/4 cup toasted pecans, roughly chopped
1/4 cup pumpkin puree (not pumpkin pie)
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt


Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
In a large bowl, whisk sugar and egg white together.
Add coconut, pecans, pumpkin, vanilla, pumpkin pie spice and salt to bowl. Stir until everything is well incorporated.
Use a spoon or cookie scoop, scoop dough into balls* the size of 1 to 1 1/2 tablespoons. Place on the prepared baking sheet an inch apart.
Bake for around 10 minutes, or until the macaroons are golden brown on the bottom and edges. The bigger the macaroons, the longer it will take.

Notes

*Traditionally, macaroons are slightly dome shaped, so you can shape them like this by hand if you prefer

Recipe from Make it Naked
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Buttery Shortbread Pastry Dough

By Janie Hibler Fine Cooking Issue 79 http://www.finecooking.com/recipe/buttery-shortbread-pastry-dough

Yield: Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.
This versatile dough can be used for everything from tarts to pie crust to turnovers. The dough is quite soft, but all the butter in the recipe makes it forgiving and easy to work with. When baked, the crust is very tender—almost like a shortbread cookie.

Ingredients

9 oz. (2 cups) bleached all purpose flour
7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces
1 large egg, lightly beaten
2 Tbs. granulated sugar
1 Tbs. chilled heavy cream
2 tsp. fresh lemon juice
1 tsp. table salt

Preparation

In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.

Pie Crust
Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

shortbread

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