Cooking 🍽️

  

CHRISTMAS COOKIES  by lina kanaki

Ingredients:

• For the cookies:

70g butter, softened, at room temperature

100g cream cheese, at room temperature

180g granulated sugar

1 egg

1 teaspoon(s) red food coloring paste

1 tablespoon(s) vanilla extract

250g all-purpose flour

1 teaspoon(s) baking powder

1 tablespoon(s) cocoa powder

100g white chocolate couverture

1 pinch salt

100g icing sugar, for dusting

For the filling:

140g cream cheese, at room temperature

40g butter, at room temperature

70g icing sugar

1 tablespoon(s) vanilla extract

Execution Method:

For the cookies:

Preheat oven to 180* C.

In a large bowl, add the butter, cream cheese, sugar, egg, food color paste and vanilla extract.

Whisk thoroughly until completely combined and fluffy.

In another bowl, add the solid ingredients. The flour, baking powder, cocoa powder, white chocolate (finely

chopped) and salt. Mix with a spoon.

Add all of the dry ingredients to the bowl with the wet ingredients and mix with a spatula until completely

combined.

Cover with plastic wrap and refrigerate for 1 hour to allow the cookie dough to rest.

Remove from refrigerator and divide the dough into 20 balls that are 30g each.

Coat them in the icing sugar and transfer to 2 baking pans lined with parchment paper. Do not press down

on them with your hands since they will spread out on their own while baking.

Bake for 12 minutes.

When ready, remove from oven and allow them to cool for 20 minutes.

For the filling:

In a bowl, add the cream cheese, butter, icing sugar and vanilla extract.

Mix until the butter breaks down and is completely incorporated.

Refrigerate for 30 minutes until the mixture chills and thickens.

To assemble:

Transfer the filling to a pastry bag and pipe some of the filling over half of the cookies.

Cover with the other half of the cookies and serve.

Recipe by: Akis Petretzikis

MACARON HONEY MACARONI

INGREDIENTS

                                                                

For the almond paste

• 170 g icing sugar  
• 170 g almonds, powdered 
• 2 egg whites, from medium eggs
• orange zest, from 1 orange
• 1/2 teaspoon(s) cinnamon
• 1 pinch cloves

For the maringue syrup

• 75g water
• 170g granulated sugar

For the meringue

• 2 egg whites, from medium eggs
• 10 g granulated sugar 
• 1 pinch salt

For the ganache

• 200g heavy cream 35%
• orange zest , from 1 orange
•  ½ teaspoon(s) cinnamon 
•  1 pinch cloves
•  1 pinch salt 
•  350g white chocolate couverture

Execution Method

For the almond paste

• Preheat the oven to 150°C (300° F) set to fan.
• In a bowl add the sugar, powdered almonds, egg whites, orange zest, cinnamon, and cloves, and mix them together with a silicone spatula until you have a smooth paste .

For the maringue syrup

• Place a pot over medium heat, add the water and the sugar, and boil them for 5-7 minutes until the syrup reaches 118°C (244 °F). p

 For the meringue 

• At the same time, put the egg whites, sugar, and salt into a mixer’s bowl, and beat them with the whisk attachment at low speed.
• Increase the mixer’s speed to medium-high and slowly pour the hot syrup at 
• the sides of the mixer’s bowl. 
• Once you pour the whole syrup, keep beating the meringue until it is stiff. 
• Touch the bowl with your hand to check whether the temperature of the meringue has decreased and has become lukewarm. If not, keep beating the meringue until its temperature drops.
• Add 1/3 of the meringue into the bowl with the almond paste and fold with a silicone spatula until the meringue is incorporated into the mixture.
•  Add the remaining 2/3 of the meringue and fold with the spatula until you have a smooth mixture.
• Transfer the mixture to a pastry bag with a round tip.
• Line two baking pans with parchment paper.
• Shape the macarons with the pastry bag, 3 cm in diameter each, leaving a 2-3 cm gap between them.
•  After filling the first baking pan, lightly bang it on your worktop to help the meringues spread a little and release the air that is inside them.
•  Put the pan in the oven and bake the macarons for 10-11 minutes.
• Follow the same process for the second baking pan.
• Remove the macarons from the oven and let them cool well.

For the ganache

•  Place a pot over medium heat, add the heavy cream, orange zest, cinnamon, cloves, and salt, and bring the mixture to a boil. 
• Put the white chocolate couverture into a bowl, cut into small pieces. 
• Add the boiling hot heavy cream and whisk them well until you have a smooth ganache.
• Cover the bowl with plastic wrap, making sure that the plastic wrap touches the surface of the ganache, and refrigerate it for 2-3 hours until set.
• Transfer the ganache to a pastry bag.

Enjoy!!!

source

https://www.countryliving.com/diy-crafts/tips

Άννα Συντούδη

CINNAMON ROLLS

Ιngredients:

• 300g self-raising flour

• 2 tbsp caster sugar

• 1 tsp ground cinnamon

• 70g butter, melted, 

• 2 egg yolks

• 130ml milk, plus extra for glazing

For the filling:

• 1 tsp ground cinnamon

• 55g light brown soft sugar

• 2 tbsp caster sugar

• 40g melted butter

For the icing:

• 60g icing sugar

• 1 tbsp softened cream cheese

• ½ tbsp softened butter 

• ½ tsp vanilla essence

Steps:

1. The first things we need to do before start making the dough for the cinammon rolls, are to heat the oven to 180C, and grease a cake tin and put on it a baking parchment. After we have finished with that, we mix the flour, caster sugar and ground cinnamon together with a pinch of salt in a bowl. Afterwards, whisk the butter, egg yolks and milk together and combine them with the dry ingredients to make a soft dough. We then start to open our dough onto o floured surface, and roll it out to a rectangle.

2. Our next step, is to mix the filling ingredients together, and then, spread them evenly over the dough. Later on, we roll it up lengthways, like a Yule log. Using a sharp knife, we cut the dough into 8 even-sized slices and pack it into the prepared tin. We must brush it gently with extra milk and bake it for 30-35 minutes or, at least until it has gotten a golden-brownish color. After it is finished with being baked, we have to take it out of the oven and cool it for 5 mins before removing it from the tin.

3. Our last and final step is to sift the icing sugar into a large bowl and make a puddle in the middle of the dough. Later on, we lace the cream cheese and butter in the centre, pour over them 2 tbsp boiling water, and mix ourmixture until it i fully blended. If you want for your icing to have a little more drizzly consistency, then add a little more water. At last, we stir in our mixture the vanilla essence, and then drizzle the icing over the rolls.

   

By bbcgoodfood

Λίνα Κανάκη

ORANGE COOKIES

INGREDIENTS:

1. 1 CUP OF FRESH ORANGE JUICE

2. 1 CUP OF SUNFLOWER OIL

3. 1 CUP OF SUGAR

4. 1 BAG OF BAKING POWDER

5. ½ TEA SPOON BAKING SODA

6. ZEST OF 2 ORANGES

7. FLOUR UNTIL IT FORMS

EXECUTION METHOD:

PREHEART THE OVEN AT 180C ON AIR FRY MODE. SHAPE THE COOKIES INTO ANY SHAPE YOU WANT. BAKE IT TILL GOLDEN BROWN.

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