Rice Krispies Toll House Cookies

280 g flour
1 t baking soda

1 1/2 t salt

1 C butter, softened

150 g sugar

165 g brown sugar

2 eggs

1 t vanilla

2 C chocolate chips

2 C Rice Krispies (not in original)

1 C chopped toasted nuts (not in original)

Preheat to 375.

Whisk together flour, soda, and salt.
Separately, beat together butter, sugars, eggs, and vanilla.
Beat in flour mixture.

Fold in Krispies, chocolate chips, and nuts.

Bake 9 mins.

nestletollhouse

World's Best Bubbles

1/2 C Dawn ultra or platinum, blue

1/2 t guar gum
1 1/2 t baking powder

1/2 gallon distilled water

Whisk together Dawn, guar gum, and baking powder.

Add water and stir again.

Aunt Mary

Peanut Butter Oat Balls

2 1/2 C oatmeal
1 C or 260 g peanut butter
1/4 C chia seeds
2/3 C or 8 oz honey
2 t vanilla extract

1 C chocolate chips
1/4 t salt

Measure out ingredients in a stand mixer bowl.

Refrigerate 30 mins.

Scoop and roll into balls.

Keep refrigerated up to 2 weeks.

cookingonthefrontburners

Frozen Egg Yolks

4 yolks

1/8 t salt

OR

1 1/2 t sugar or corn syrup

Beat together and freeze.

Even so, thawed yolks are not ideal for delicate bakes like custards.

Honey Pie

pie crust dough

2 1/2 C half & half
1 1/4 C milk
4 eggs*

212 g honey
91 g brown sugar
84 g sugar
4 T cornstarch
2 t vanilla
1/2 t salt

1 1/4 C whipped cream
35 g powdered sugar

2 t vanilla

Make pie crust dough.
Blind bake single crust as directed.

Can brush baked crusts with extra beaten egg white.*
Preheat oven to 325°.

In a saucepan over medium low, heat milk and cream until steaming.

Separately, whisk eggs, honey, sugars, starch, vanilla, and salt.

Whisking continuously, drizzle warm milk into egg mixture.

Pour custard back into saucepan.

Heat over low heat, whisking constantly, just until it bubbles.

Once foam bubbles disappear, remove from heat immediately.

Pour through a mesh strainer.

Fill pie crust and cover with pie crust shield.

Bake at 325 for 40 mins or edges are set and middle jiggles.
Let cool at least 2 hours.
Place in fridge for at least an additional 4 hours.

Whip cream with vanilla and powdered sugar.

Decorate with whipped cream.

bakedbyanintrovert

Note:

When I make a double batch, I use an extra egg.

I use the white to wash both crusts and put the yolk into the custard.

Pumpkin Whoopie Pies

375 g flour

1 T pumpkin pie spice
1 t baking powder

1 t baking soda

1 t salt

400 g brown sugar

3/4 C vegetable oil

1/4 C butter, melted and cooled

2 eggs

26 oz pumpkin purée

1 1/2 t vanilla

4 T butter

4 oz cream cheese, cold

1 T maple syrup

1/2 t pumpkin pie spice
1/8 t salt

437 g powdered sugar

Line baking sheet with parchment and preheat oven to 350.
Whisk together flour, spice, leavenings, and salt.
Separately, beat together brown sugar, oil, and butter.
Beat in eggs, one at a time.

Beat in pumpkin and vanilla for 1 min.

Beat in dry ingredients, just until combined.

Using a doser, drop rounded scoops on baking sheet.

Bake 12-14 mins, or until tops spring back.

Set aside and let cool.

Meanwhile, brown butter.

Once golden, let cool 15 mins.

Beat with cream cheese until fluffy, about 2 mins.

Beat in maple, pumpkin pie spice, salt, and powdered sugar.
Fill whoopie pies with piping bag.
Sprinkle with additional powdered sugar.

projectpastrylove

Red, Green, & White Jello

2 1/2 boxes (10 envelopes) knox gelatine

13.5 oz can coconut milk

6 oz box cherry jello

300 g sugar, divided

2 oz bottle almond extract

1 t pandan extract (butterfly brand)

You will also need:

    The can from the coconut milk

    A funnel pitcher

    A whisk

    4 medium/large mixing bowls

    4 liquid cup measurer

Pour 1/2 to 2/3 of the can of coconut milk into the funnel pitcher.

Cover the bottom of the largest mixing bowl with the rest.

Sprinkle 2 envelopes knox over coconut milk.

Gently distribute remaining coconut milk over the knox.

Sprinkle remaining 2 envelopes knox evenly over coconut milk.

Set aside to bloom; this is the almond bowl.

Fill the coconut can with water and pour into funnel pitcher.

Pour coconut water into second mixing bowl.

Sprinkle 4 envelopes of knox over coconut water, one at a time.

This is the pandan bowl.

Fill the can with water and pour into funnel pitcher.

Pour coconut water into the last mixing bowl.

Sprinkle 2 envelopes of knox over coconut water, one at a time.

This is the cherry bowl.

Let gelatine bloom at least 5 mins.

Meanwhile, gather 10 clear 10-oz vessels (I like 11 oz rocks glasses).

Arrange on a baking tray and place in the freezer.

Boil 6 cups of water.

Gather remaining ingredients.

Weigh 150 g sugar into bloomed almond gelatine.

Weigh 150 g sugar into bloomed pandan gelatine.

Pour almond extract into the almond bowl.

Add pandan extract to the pandan bowl.

Add cherry jello to the cherry bowl.

Whisk just under 2 C boiling water into cherry gelatine.

Pour into cup measurer.

If needed, add boiling water to get to 4 C.

Pour 2 C cherry gelatine into funnel pitcher.

Pour the rest back into the cherry bowl.

With the funnel pitcher, distribute cherry evenly into 10 glasses.

Return glasses to freezer and set a timer for 20 mins.

The freezer helps to set the gelatine quickly.

(Actually freezing your gelatine will ruin it!)

Rinse out cup measurer and funnel pitcher as needed,

Whisk just under 2 C boiling water into almond gelatine.

Whisk just under 2 C boiling water into pandan gelatine.

Pour each into cup measurer and add water to 4 C if needed.

Divide remaining gelatine into 2 C volumes.

Once cherry has set, distribute almond gelatine.

Return to freezer and set a timer for 15 mins.

Once almond has set, distribute pandan gelatine.

Return to freezer and set a timer for 10 mins.

Continue setting cherry, almond, pandan at 10 mins per layer.

Yields 10 10-oz servings.

LTK