This pie got rave reviews in spite of the odds against it. What odds do you say? Well primarily because I didn't cook it enough. Adorable right? What happened was that I was trying so hard to bake the pie in advance without overcooking my beautiful lattice work. In hindsight this was a real low risk and silly to be concerned with. I normally make things to be consumed rather immediately and then perhaps as leftovers. I ended up making this pie again by request for my parents on New Years. If you chose to buy pre-made crust... it will take you less than 10 minutes to put together. Isn't that incredible? A delicious and impressive pie so quickly. The secret to kicking it up a notch is absolutely the almond paste. Sure, you could skip that step but then you are just making a normal apple pie. Here's how it goes. Preheat the oven to 425°F. In a large bowl, combine the sliced apples with the lemon juice. Whisk together the sugar, flour, cinnamon, nutmeg, and salt in ...
I have made a lot of macarons recently - or so it feels. I made two batches of peppermint macarons in early December. I got a little fancy with my piping bag food coloring to create red swirls. But this weekend, I felt the urge to make another batch but it did not feel exciting to do more peppermint ones. That's how I ended up with gingerbread macarons. If you can make regular macarons, there is nothing stopping you from these seasonal favorites. I was a little nervous about how the spices would affect the almond batter consistency ... even though it is such a small amount. These shells are so ridiculously finicky that you don't want to mess with them too much. The last time I made macarons I changed up my recipe a bit and I feel pretty great about them now. What did I change? Lowered the temp significantly to 300F and added more dry ingredients to the whipped merengue. This tutorial from Tasty is the best macaron tutorial I've ever read . I will now always look...
These cookies are addicting and delicious .... and I absolutely made some mistakes when I was making them. But wow, if you aren't interested in trying them ... please show yourself to the door. Although technically an oatmeal cookie, it is lacking all the things that make people sad like raisins and a heavy oat textures. Sure there are a lot of oats in the recipe but you can't really tell because they are blended down to a finer texture. My recipe came out a little bit different than the original but primarily because I freaked out about moisture. I was so worried about the dough not being able to keep together that I added about 3 tablespoons of melted butter to the dough. I'm a big fan of the result. They are almost permanently chewy but still strong enough to keep their shape and get covered in glaze. https://www.acozykitchen.com/iced-oatmeal-cookies#wprm-recipe-container-41513 To Make the Cookies: In the bowl of a food processor, grind the oats to a flour...