cakes, candies,biscuits oh my! Club
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added by laura1233214
added by laura1233214
added by laura1233214
posted by laura1233214
NGREDIENTS
CRUST
2 c. unbleached all-purpose flour
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3/4 c. low-fat small-curd cottage cheese
4 tbsp. chilled unsalted butter, cut into 1/2 inch cubes
FILLING
1 lb. Granny Smith apples
1/4 c. granulated sugar
2 tbsp. unsalted butter
1/4 tsp. ground cinnamon
4 tbsp. water
1 tbsp. cornstarch
Vegatable o canola oil for frying (optional)

DIRECTIONS
Crust: Pulse flour, sugar, cinnamon, and salt together in a Cibo processor for 5 seconds, until evenly mixed. Add cottage cheese and burro and process for about 30 seconds, until a soft dough comes...
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posted by laura1233214
INGREDIENTS
3 c. apples, peeled, cored, and finely chopped
Juice of 1 lemon
2 c. water
1/2 c. packed brown sugar
1/4 c. cornstarch
1 tsp. vanilla
1 tsp. cinnamon
Pinch kosher salt
2 (14-oz. packages) refrigerated pie crusts
2 Eggs, beaten
2 tbsp. Sanding sugar
Caramel, for serving

DIRECTIONS
Preheat forno to 350 and line a large baking sheet with parchment paper.
In a medium bowl, squeeze limone succo, succo di frutta on apples to keep them from browning.
In a medium sauce pan over medium heat, combine water with brown sugar, cornstarch, cinnamon, vanilla and kosher salt. Whisk until fully combined.
Add apples to the pan and...
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posted by laura1233214
INGREDIENTS
2 tbsp. butter
3 Granny Smith apples, finely chopped
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon
1/2 tbsp. ground nutmeg
1 tbsp. cornstarch
Juice of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramello (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling

DIRECTIONS
Preheat forno to 375° and line a baking sheet with parchment paper.
Make mela, apple pie filling: In a large pot over medium heat, melt butter. Add apples and cook until beginning to soften, then add sugars, cinnamon, and...
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posted by laura1233214
INGREDIENTS
FOR THE CRUST
Cooking spray
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
2 1/2 c. all-purpose flour
1/2 tsp. kosher salt
FOR THE FILLING
6 apples, peeled, cored, and sliced
Juice of 1/2 lemon
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
FOR THE TOPPING
1 1/2 c. all-purpose flour
1 c. chopped pecans
1 c. packed brown sugar
1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, melted
Caramel, for serving

DIRECTIONS
Preheat forno to 350° and line a 9”-x-13” pan with parchment then grease with cooking spray....
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posted by laura1233214
INGREDIENTS
FOR THE CHURRO BOWLS
Cooking spray
2 oz. (12-oz.) packages puff pastry, thawed
1/2 c. cinnamon sugar
FOR THE mela, apple FILLING
2 tbsp. butter
4 apples, peeled, cored, and chopped
1/4 c. granulated sugar
1/4 c. lightly packed brown sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
Caramel, for serving

DIRECTIONS
Preheat forno to 400° and spray an inverted focaccina, muffin tin with cooking spray. Roll out puff pastry and using a 4" cookie cutter, cut out 12 circles. Place puff pastry on inverted focaccina, muffin tin and press to form bowls. Bake until golden, 10 to 12 minutes. Let cool. Since puff pastry...
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posted by laura1233214
INGREDIENTS
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus più for sprinkling
2 tbsp. ground cinnamon
2/3 c. vecchio stile rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling

DIRECTIONS
Preheat forno to 350° and line a baking sheet with parchment paper. Place each mela, apple half flat side down and use a paring coltello to create thin slices all the way across, making sure to stop slicing right before the bottom of the mela, apple (so it stays together as one piece). Transfer mela, apple halves to prepared baking sheet.
Lightly brush mela, apple tops with melted burro and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside mela, apple slits.
Return to forno and bake 10 minuti more.
superiore, in alto each with a scoop of ice cream, then drizzle with caramello and serve.
posted by laura1233214
INGREDIENTS
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers

DIRECTIONS
Preheat forno to 375°. Using a melon baller o a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with burro mixture. Divide Cioccolato between apples and bake until Cioccolato is melty and apples are fork tender, 20 minutes.
Turn forno to broil. Place a marshmallow, caramella gommosa e molle on superiore, in alto of each mela, apple and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.
posted by laura1233214
INGREDIENTS
1 basic pie dough
3 apples, cored and sliced
3 tbsp. packed brown sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
1 large egg, lightly beaten with 1 tsp water
1 tbsp. demerara sugar

DIRECTIONS
Make basic pie dough, and let chill 2 hours.
Meanwhile, prep your frutta filling: Combine sliced apples, brown sugar, limone juice, cinnamon, and a pinch of salt in a large bowl. Gently fold to cappotto apples.
Preheat forno to 400° and line a medium baking sheet with parchment paper. On a lightly floured surface roll dough into a 12" cerchio about 1/8" thick. Transfer to prepared baking...
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added by makintosh
Source: makintosh
INGREDIENTS
FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted burro unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth arachide, arachidi butter
1 1/2 c. powdered sugar
3/4 tsp. pure vanilla extract
3/4 tsp. Kosher salt
2 1/4 c. whipped topping
FOR TOPPING
1 c. whipped topping
3 Nutter Butters, crushed
1/4 c. arachide, arachidi butter, microwaved until pourable

DIRECTIONS
In a large bowl, stir together crushed Nutter Butters and melted butter. Press into the bottom and sides of an 8" to 9" pie pan in an even layer. Place in refrigerator while making filling.
Make filling: In another large bowl...
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INGREDIENTS
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus più for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white Cioccolato chips
2 tsp. coconut oil

DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white Cioccolato and coconut oil. Microwave on medium heat for 30 secondi at a time until melted. When the balls are chilled, dip them in the Cioccolato and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 più minutes, then serve.
posted by laura1233214
INGREDIENTS
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins o Cioccolato wafers, plus più for serving

DIRECTIONS
In a large bowl using a hand miscelatore (or in the bowl of a stand miscelatore using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then superiore, in alto with an even layer of whole Oreos o cookies. (You should need 16!) Spread più whipped cream on superiore, in alto of biscotti, cookie and repeat layering process until te have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until biscotti, cookie have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed biscotti, cookie and slice.
INGREDIENTS
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth arachide, arachidi butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. vecchio stile oats

DIRECTIONS
Line a large baking sheet with parchment paper. In a medium casseruola over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in arachide, arachidi butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.
added by ktichenor
added by ktichenor
added by ktichenor
added by ktichenor