Tag Archives: The Green Apron

Royal Icing

2 May

Practice makes…well…better. When it comes to cookie decorating I don’t think I will ever reach perfect but I can try to get better with Royal Icing. Tried a new recipe today and added vodka for a little bit faster drying time.I think it was a success.

5 egg whites* (you can use pasteurized egg whites too)

1/2 teaspoon cream of tartar

2 teaspoons clear vanilla extract* (you can substitute a different flavor here)

2 pounds powdered sugar

Gel food coloring

Vodka/ water for thinning

  • Mix powdered sugar and cream of tartar on the stir speed with a electric mixer
  • stir in egg whites on low speed
  • add flavoring * I used vanilla
  • add more sugar if needed
  • when you pull your beater

Use water and vodka to thin the icing to correct consistency for decorating as needed

animal parade

animal parade

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When life gives you left over lemons make Strawberry Lemonade

29 Apr

What to do with a bowl of leftover lemons? Strawberry Lemonade of course! This recipe is quick and easy. Came out great, even my three year old approved.

Strawberry Lemonade

1 cup lemon juice

1 1/2 cups strawberries

1 1/2 cups sugar

4 cups water

  • In a sauce pan bring 1 cup water and 1 cup sugar to a boil. Stir until sugar is dissolved. Set to the side
  • Hull the strawberries,  place in food processor
  • Add remaining 1/2 cup sugar and 3 cups water to strawberries and process unit well blended, move mixture to pitcher
  • add sugar/water mixture and stir
  • garnish with slices of lemon and strawberries

* I strained the processed strawberry mixture to remove seeds and pulp since I made this for children, but leaving the seeds and pulp taste great too

Strawberry Lemonade

Strawberry Lemonade

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Pancakes

25 Apr

My daughter asked for pancakes this morning so thought I would share the recipe I use. Homemade pancakes are worth the little bit extra work and you probably have everything you need in the pantry. From personal experience make sure you use the proper amount of baking powder, otherwise you’ll have some very flat and chewy pancakes! I never have buttermilk and not to keen on the idea of sour milk, so I just use regular ol’ milk and added vanilla extract, because vanilla makes everything better.

Pancakes

(adapted form Better Homes and Gardens New Cookbook 15th Edition Buttermilk Pancakes)

1 3/4 cup flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

1 1/2 cups milk

3 tablespoons vegetable oil

 

 

In a bowl mix together all the dry ingredients by hand. Flour, sugar, baking powder and salt

In a separate bowl combine all wet ingredients, then slow pour and mix  the wet ingredients into the flour mixture

Mix by hand until flour mixture is evenly moistened, the batter should be slightly lumpy

in a hot buttered skillet pour 1/4 cup batter

cook over low medium heat for around 1-2 minutes per side *you know the first side is done when the exposed side is bubbly

Pancakes

Pancakes

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Mother-In-Law’s Oatmeal Cookies

23 Apr

My mother-in-law makes amazing oatmeal cookies and serves them up warm at breakfast time. This is a recipe she had made for her boys when they were little. I love it because there’s not a lot of flour in them, they are mostly oats.

Mother-In-Law’s Oatmeal Cookies

3/4 butter, softened

1 egg

1 cup packed brown sugar

1/2 cup sugar

1 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

3 cups oats

1 cup raisins

  • preheat oven 350 degrees
  • in a small pot boil 1 1/2 cups water, when it comes to a boil turn off the burner and dump in the raisins, let the raisins soak in hot water
  • in a bowl mix flour, salt, baking soda and cinnamon and set to the side
  • beat egg, butter, sugars until combined
  • mix in flour mixture
  • add oats and mix by hand
  • drain raisins and add to cookie dough, mixing by hand
  • drop spoonfuls of dough onto greased cookie sheets
  • bake for  approximately 12 minutes
  • cool on racks

Walnuts or chocolate chips also make good additions to this recipe.

Mother-In-Law's Oatmeal Cookies

Mother-In-Law's Oatmeal Cookies

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Focaccia Bread and Tomato Basil Brushetta

17 Apr

There’s nothing better than fresh bread. I’ll admit it I’m a gluten addict. This probably explains all the weight I carry around :) Anyway, my Mom made this focaccia bread for my very first Christmas Eve party this past year and it was a hit. Its really easy to make just a little time consuming because you need to let it rise repeatedly and rest. The ingredients list is also short and you can make it your own by altering the spices and toppings.

Focaccia Bread

7 cups bread flour

3 1/2 cups warm water

1 teaspoon yeast

2 tablespoons coarse salt

olive oil

  • stir  flour, water and yeast with mixer
  • cover mixture and let rise for 2 hours
  • add salt and mix on low speed with a dough hook for 3 to 5 minutes
  • scrape down the sides of the bowl with spatula
  • when the dough begins to cling to the bowl increase speed to medium for 15 seconds
  • scrape the dough onto a well floured surface
  • fold the dough into itself by thirds. Top, sides and bottom last
  • move your dough folded side down into a floured bowl
  • cover with plastic wrap and let rise one hour
  • return to floured surface and repeat folding then move back to bowl and let rise again one hour
  • preheat oven 450 degrees
  • move rack to lower 3rd of oven
  • coat a 17×21 sheet pan with olive oil ( around 1/4 cup)
  •  place dough on sheet pan
  • flip to coat both sides with oil
  • push the dough towards the edges
  • cover with plastic wrap and let rest 10 minutes
  • while plastic is still on push the dough toward the edges again
  • remove plastic wrap and season. ( I used sea salt, pepper, garlic powder and Italian seasoning) other toppings might include chopped olives, fennel onions, minced garlic, chopped sun-dried tomatoes
  • bake for 25 to 30 minutes, until evenly browned,  rotating half way through
  • remove bread from pan and cool on wire rack

Tomato Basil Brushetta

4 Vine-ripe Tomatoes

2 cloves of garlic

1 tablespoon of lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon shredded fresh basil or 2 teaspoons of dried basil

  • mix lemon juice, olive oil and basil in a bowl
  • chop tomatoes and mince the garlic
  • add to liquid  and stir
  • let sit in the refrigerator for 4 hours

This recipe is super easy and taste great when paired with focaccia bread and soft mozzarella. The key is to get good vine ripe tomatoes.

Focaccia Bread and Tomato Basil Brushetta

Focaccia Bread and Tomato Basil Brushetta

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Marshmallow Fondant

9 Apr

1 bag mini marshmallows

2 Tablespoons water

7 cups shifted powdered sugar

1 Teaspoon Vanilla Extract *optional

  1. mix water and marshmallows in microwave safe bowl

    Fondant Step 1

    Fondant Step 1

microwave in 30 second intervals mixing in between until all marshmallows are melted

(no longer than 2 minutes)

fondant step 2

Fondant Step 2

add 6-7 cups powdered sugar and mix with spoon until the fondant has a dough like consistency (most recipes call to mix the sugar and marshmallow by hand on a surface, I find it much less messy way to incorporate most of the sugar into the marshmallow by mixing it right in the bowl. Less clean up is always a good thing)

fondant step 3

Fondant Step 3`

knead by hand on a surface dusted with powdered sugar until smooth and not tacky

fondant step 4

Fondant Step 4

add water if too dry or more powdered sugar is sticky

to color, use gel food coloring after fondant has been kneaded with a tooth pick

fondant step 5

Fondant Step 5

knead until incorporated

fondant step 6

Fondant Step 6

you can store your fondant up to 2 weeks in the fridge, coat with shortening and wrap tightly in saran wrap, keep away from “smelly” foods to avoid it picking up any other flavors

Cake decorated with marshmallow fondant

Cake decorated with marshmallow fondant

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Spiced Orange Gingerbread Cookies

19 Mar
Spiced Orange GingerBread Cookies

Spiced Orange Gingerbread Cookies drizzled with Hint of Orange Royal Icing

Original Recipe by The Green Apron

½ cup shortening

½ cup granulated sugar

1 egg

½ cup molasses

1 tablespoon Spiced Rum* (optional)

zest of fresh orange, juice from 1/3 fresh orange

1 tablespoon vinegar

3 cups all-purpose flour

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp baking soda

1 tsp baking powder

In large mixing bowl combine flour, spices, baking soda and baking powder. Set to the side.

In a separate bowl beat shortening and sugar on medium to high till combined. Beat in egg, molasses, Spiced Rum, orange zest/juice and vinegar. Beat in as much of the flour mixture as possible, stir in remaining by hand.

Divide dough in half, wrap tightly in plastic wrap and chill for about 3 hours.

Preheat oven 375F, line cookie sheets with parchment paper

Roll out dough on a light floured surface to about 1/8 inch thickness and cutout with desired cookie cutters. Place on cookie sheets 1 inch apart

Bake for 6-8 minutes, until edges start to slightly darken.

Remove from oven and place on cooling rack.

 Royal Icing w/hint of Orange

1 egg white

1 tablespoon lemon juice

1 teaspoon Orange Extract

3 cups Powdered Sugar

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