Warning:We'd just like to tell everyone to be careful in the kitchen and that if you can't cook be careful with what you eat! Haha... no really though, if you need parental supervision please get it... you don't want to hurt yourself or destroy your home... Kay!
*~*Welcome to my kitchen! Here you can get some great recipes for lots of different kinds of foods! I thought it would be nice to have this page closer to the holidays... We'll start off with sweets (MMM!) and later on I'll organize this stuff... but for now... just look around for something ya think sounds delish!
Chocolate Meringue Kisses!
3 large egg whites
1/2 tsp. instant coffee powder or granules
3 1/2 Tbsp. unsweetened cocoa powder
1 oz. unsweeted chocolate, chopped
1/4 cup sifted confectioners' sugar
1 1/2 Tbsp. cornstarch
2/3 cup granulated sugar
1 tsp. pure vanilla extract
Have your racks in the center of your oven and preheat to 325 degrees F. Line 2 baking sheets with baking parchment.
In a grease free mixing bowl combine egg whites and coffee powder; let stand for 5 mintues. In a food processor pulverize cocoa powder and chocolate for about half a minute (or until chocolate is in a fine powder). STIR in (not process) the confectioners' sugar and cornstarch into the chocolate-cocoa mix until evenly incorporated;then set aside.
Set an electric mixer on the medium speed and beat the egg white mix until frothy. Increase the speed to high and beat until soft peaks form. Add the granulated sugar 2 Tbsp. at a time until there is no more to use. Add vanilla. Beat the new mix until stiff and glossy (about 90 seconds). Fold in chocolate-cocoa mix until evenly incorporated but not overmixed.
Spoon the mix into a piping bag fitted with a 1/2-inch-diameter open star tip. Pipe "kisses" about an inch in diameter on the baking sheets about 1 1/2 inches apart.(Alternative: drop the mixture by rounded spoonfuls.)
Bake cookies for 14-18 minutes, switching baking racks half way through; the cookies should be almost firm to the touch.(Bake all the cookies at once 'cuz the batter won't hold. For chewier cookies underbake slightly and crispier, drier cookies overbake slightly) Remove cookies stand for a minute or two. Then slide parchment from the baking sheet unto a flat surface and let the cookies stand until completely cooked. Carefully peel cookies from parchment. Enjoy!
Makoto's Comments:Great addition to cookie sampler. Store the cookies in an air-tight container up to 4 days or in a freezer for longer periods of time!
Meringue Seashells With Banana Cream & Raspberry Sauce!
4 egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup plus 1 tablespoon sugar
2 cups rich vanilla ice cream, slightly softened
2 bananas, chopped
2 tablespoons banana liqueur
1 12-ounce bag frozen unsweeted raspberries, thawed
2 tablespoons dark rum
Preheat oven to 250 degrees F. Trace 12 3x3-inch scallpo-shell shapes on sheet of parchment paper. Invert onto large baking sheet. Beat whites in large bowl until foamy. Add cream of tartar and beat to soft peaks. Gradually add 1 cup sugar and beat to stiff, glossy peaks.
Spoon meringue into pastry bag fitted with 1/2-inch plain tip. Pipe onto sheet within shell patterns using 5 "fingers" converging at bottom for each shell. Sprinkle each shell with 1/4 teaspoon sugar; let stand 5 mintues.
Bake shells until firm and lightly colored, about 1 hour. Carefully lift shells from sheet and press thumb into flat side of each, forming hollow. Return to sheet rounded side down. Continue baking until dry and light brown, 30 minutes. Cool on racks.
Combine ice cream, bananas and banana liqueur; freeze until set.
Puree raspberries, 1/4 sugar and rum in blender or processor. Strain raspberry sauce to remove seeds.
Just before serving fill hollows of shells with ice cream mixture. Sandwich 2 together to make 6 whole scallop shells. Divide raspberry sauce among plates. Top with shells. Enjoy!