s Va u o i len c i l tine e D ’s
As promised, here is the second edition of the Delicious Shots magazine-style post! This romantic issue is filled with desirable recipes, a bouquet of photos, and a sweet bundle of DIY projects. I want to thank all my supporters for all the love and affection you’ve shown me, it’s inspiring. And to Nicole, Sneh and Sarah, thank you so much for decorating this post with your beautiful photos and creative recipes. Your kindness will be remembered. So, to all my readers, first-timers, everyone.... this magazine-style post goes out to you, darlings. Happy Valentine’s Day y que viva el amor!
Oatmeal Cookies
Ingredients: 2 cups rolled oats 1/2 cup (1 stick) butter, softened 3/4 cup dark brown sugar 1 egg 2 tbsp milk 1/2 tsp vanilla extract 1/2 cup flour 1/4 tsp baking soda pinch of salt 1/2 cup dry cranberries 1/2 tsp ground cardamom
Preheat the oven to 350 F. Grease one large cookie sheet and set aside. In a bowl, mix the oats, flour, baking soda, cardamom, salt and cranberries, set aside. Using an electric mixer, cream together butter and brown sugar until fluffy. Add the egg, vanilla milk and beat until mixture is smooth. Fold in the dry mixture to the wet ingredients. Mix until just combined. Put tablespoonfuls of the mixture onto the prepared cookie sheet. Bake for 12 to 15 minutes. or until golden brown. Remove from the oven and let cool completely on a wire rack.
Almond And Rose Bread
Ingredients: 225g butter, softened 150g caster sugar 3 free range eggs, beaten 2 cups self raising flour, sifted 1 cup ground almond [almond meal] finely grated zest of 1 lemon 1/2 cup milk 1/4 cup dried rose petals, finely chopped a pinch of salt
Grease and line a 25 centimeter milk bread pan or loaf pan with baking paper. Pre heat oven to 170C. Cream butter, sugar and salt in a bowl with an electric beater until creamy. Add eggs one at a time, beating after each addition. Add the flour, almond meal, lemon zest, rose petals and give it a whiz. Add the milk and mix till smooth and combined. Pour batter in the prepared pan and bake for approximately 50 minutes until a skewer inserted in the middle comes out clean. Cool completely in the tin to avoid breaking it. When the bread is cooled but still a tiny bit warm, remove from the pan and slice it. Serve with butter and poached fruits or a sprinkling of icing sugar and rose petals.
Recipe and photograph courtesy of Sneh Roy www.cookrepublic.com
Banana Cream Pie Ingredients: Filling 1/3 cup flour or 1/4 cup corn starch (I used corn starch) 2/3 cup sugar 1/4 teaspoon salt 2 cups milk, scalded 3 slightly beaten egg yolks (keep the whites for the meringue) 2 tablespoons butter 1/2 teaspoon vanilla 1-2 bananas, depending on taste Meringue: 3 egg whites 6 tablespoons sugar Mix the flour, sugar and salt together. Scald the milk. Pour milk into the dry ingredients. Place the mixture onto the stove on medium heat. Stir constantly (don't take your eyes off of it) Until it thickens and boils. Cook 2 minutes longer and then remove from heat. Add a little bit of the mixture into the eggs. (Snippet's notes: this is so the eggs don't cook) Add the egg mixture to the big mixture and cook for another minute or two. Remove filling from the stove and add the butter and vanilla. Mash 1-2 bananas and fold them into the filling mixture. Cool slightly before spooning into jars. For the meringue Beat the egg whites in a mixer on high until light and fluffy. pinch of cream of tartar and the sugar.
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Heat the oven to 250Ëš. Spoon the meringue topping onto the jars as the topping. Place the jars on a cookie sheet and slide into oven on the middle rack. Cook for 5 - 10 minutes or until meringue looks toasted.
Recipe and photograph courtesy of Sarah at "Snippets of Thyme" rileymadel.blogspot.com
Apple Almond Crisp Ingredients: Topping 1 1/2 cups all purpose flour 1/2 cup (packed) golden brown sugar 2 teaspoons ground cinnamon 3/4 cup (1 1/2 sticks) chilled salted butter, cut into 1/2-inch pieces 1 cup sliced almonds (about 4 1/2 ounces) Filling: 3/4 cup sugar 3 tablespoons all purpose flour 1 tablespoon grated lemon peel 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 8 small Granny Smith apples (about 4 1/2 pounds), peeled, halved, cored, thinly sliced 1 1/2 teaspoons vanilla extract 3/4 teaspoon almond extract Topping: Whisk flour, brown sugar, and cinnamon in medium bowl to blend well. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in almonds; cover and chill until ready to use. DO AHEAD Can be made up to 3 days ahead. Filling: Preheat oven to 350째F. Butter individual ramekins. Combine first 5 ingredients in large bowl; whisk to blend well. Mix in apples, then vanilla and almond extracts. Spoon filling into prepared ramekins. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm with amaretto ice cream.
Photograph courtesy of Nicole Franzen
nicolefranzen.blogspot.com
Orange Tart Ingredients: For the crust: 4oz Graham crackers 2oz unsalted butter, melted Almond Filling 9 tbsp butter, softened 1/2 cup plus 2 tbsp sugar 1/2 tsp vanilla extract 2 large eggs, lightly beaten 1 1/4 cup ground almonds the zest of 2 oranges (cut the oranges in segments) 1/4 cup flour To make the crust Preheat the oven to 350 degrees F. Finely grind the crackers in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom of a tart shell. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. To make the filling Preheat the oven to 350 degrees F. Beat the butter and sugar until light and fluffy. Add vanilla and eggs and mix until well incorporated. Fold in the rest of the ingredients (except the orange segments). Spread the filling evenly over the crust and arrange orange segments on top. Bake for 35 to 40 minutes or until firm and golden. Serve with lemon cream or whipped cream.
Orange Truffles
Ingredients: 8 ounces 70% bittersweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon pure orange extract 2 tablespoons butter 1 cup powder sugar for dusting candied orange peels (optional)
Place the chocolate and butter in a mixing bowl. Heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from the heat and pour cream over the chocolate mixture. Let stand for 10 minutes allowing the chocolate to melt. Add the orange extract and gently stir until smooth. Pour the mixture into an 8-inch glass baking dish and set aside to cool at room temperature. Cover and refrigerate for 1 hour or until set. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 15 minutes. Shape truffles and roll them into the powder sugar to coat.
Pillow Box
Orange Peel Marshmallows
Ingredients: 3 packages unflavored gelatin 1 cup light corn syrup (preferably vanilla flavor) 1 cup of cold water 1 1/2 cups granulated sugar 1 pinch of salt 1 tablespoon good vanilla extract 3/4 candied orange peel, chopped Confectioners' sugar or corn starch, for dusting
Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray, add confectioners' sugar to coat the pan completely (remove any excess sugar) and set aside. In the bowl of an electric mixer fitted with the whisk attachment, add 1/2 cup of water and sprinkle the gelatin on top, set aside. In a saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Let it cook until the mixture reaches 240 degrees F. Turn the mixer on low speed, slowly pour the hot syrup into the gelatin. Set the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and whip to combine. Quickly, fold in the orange peel (I used an oiled spatula) and pour the mixture into the prepared pan, spread evenly. Sift confectioners sugar evenly over top and let it sit uncovered for at least 6 hours or overnight before cutting.
Click HERE to download the wrapper
Greeting Cards
Arran r e g w e m o l ents F
Making your own flower arrangement is not just fun but is also very cheap. I love to go to the market, pick up some flowers and let my imagination fly. I use anything, from jars to old tins. I’ve gathered some useful ideas to help you create your very own masterpiece.
A little tissue paper and string can go a long way.
Thank You!
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