Basil Buttercream

Tomorrow marks a day that I have been waiting for since last April.

Tomorrow night is the culmination of twelve long months of anticipation.

Tomorrow I begin my journey back to one of my favorite cities, New York, for girl’s weekend twenty-thirteen.

After college, my closest girlfriends and I scattered all over the world.

Yes. The world.

Our girl with the furthest to go is my very own blogger best friend Jeanelle, coming all the way from Amsterdam. And I couldn’t be more excited.

While I love all of the girls that will be in NYC this weekend, seeing Jeanelle will be an extra treat. Not only does she live on another continent, I rarely even have the luxury of chatting with her on the phone. There are few people on the planet more like me or that I relate to more. We have the same passions. Both love yoga and food and are deeply in love with our families, travel and life.

I guess you could say I’m pretty ecstatic.

The only way to pay homage to my long lost friend who I will soon reunite with is by posting something as special and original as she is.

Something I know she would love.

You will need…

1 bunch basil leaves (about 3 cups)

1 cup granulated sugar

3 egg whites

Pinch of cream of tartar

¼ teaspoon fine sea salt

2 sticks cold unsalted butter, cut into 1-inch cubes

Wash, dry and roughly chop the basil leaves.

Bring them to a boil with ¾ cup water in a small saucepan over medium-high heat.

Remove them from the heat as soon as they boil and stir in the sugar.

Set aside and let the mixture infuse for 20 minutes.

When the basil mixture has cooled, transfer it to a blender or food processor. Pulse it for about 2 minutes.

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment.

Bring the basil mixture to a boil in a small saucepan over medium high heat.

Clip a candy thermometer to the pan and cook until the mixture reaches 238 degrees F.

While the syrup is cooking, whisk the egg whites at medium speed until they form soft peaks. About 2 minutes.

Once the syrup has reached the desired temperature, gradually and steadily pour the syrup down the side of the bowl until it is completely incorporated with the egg whites.

Whisk the meringue until stiff peaks form and the bowl cools down. About 8 minutes.

Add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy. About 8 more minutes.

Serve on cupcakes or in between your favorite cookies.

Love and Beer Floats

Angela 

Basil Buttercream

1 bunch basil leaves (about 3 cups)

1 cup granulated sugar

3 egg whites

Pinch of cream of tartar

¼ teaspoon fine sea salt

2 sticks cold unsalted butter, cut into 1-inch cubes

Wash, dry and roughly chop the basil leaves.

Bring them to a boil with ¾ cup water in a small saucepan over medium-high heat.

Remove them from the heat as soon as they boil and stir in the sugar.

Set aside and let the mixture infuse for 20 minutes.

When the basil mixture has cooled, transfer it to a blender or food processor. Pulse it for about 2 minutes.

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment.

Bring the basil mixture to a boil in a small saucepan over medium high heat.

Clip a candy thermometer to the pan and cook until the mixture reaches 238 degrees F.

While the syrup is cooking, whisk the egg whites at medium speed until they form soft peaks. About 2 minutes.

Once the syrup has reached the desired temperature, gradually and steadily pour the syrup down the side of the bowl until it is completely incorporated with the egg whites.

Whisk the meringue until stiff peaks form and the bowl cools down. About 8 minutes.

Add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy. About 8 more minutes.

Serve on cupcakes or in between your favorite cookies. 

Hamentashen

Last night my family and I celebrated Passover.

Latkes are not necessarily a traditional Passover food, but it is a staple for the holiday in my home.

But for some reason, yesterday I just did not feel like making them.

And man oh man did I regret.

My lack of latkes was met with great resistance.

But, after I served these tasty cookies all was forgiven.

I was so confident in these cookies that I took them to work to try and win over my new coworkers with goodies.

Not sure if they love me or not, but they loved these treats. The tin was empty by the end of the day.

You will need…

1 cup unsalted butter (2 sticks), room temperature

1 ½ cups granulated sugar

2 teaspoons rated orange zest

2 tablespoons freshly squeezed orange juice

2 teaspoons pure vanilla extract

3 large eggs

4 cups all-purpose flour, sifted

4 teaspoons baking powder

½ teaspoon salt

1 cup poppy seeds

½ cup milk

1/3 cup honey

¼ cup golden raisins

6 large blackberries

½ teaspoon grated lemon zest

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light in color and fluffy. About 3 to 4 minutes.

Add in the orange zest, orange juice, vanilla extract.

Then add in two of the eggs, one at a time.

Sift the flour, baking powder and salt together.

Then with the mixer on a low speed, slowly add the dry ingredients into the wet ingredients until just combined.

Divide the dough into three smaller disks and wrap them up in plastic wrap.

Refrigerate the dough for an hour.

While the dough is in the fridge, make the filling.

Combine the poppy seeds, milk, honey and blackberries in a small saucepan.

Cook the filling over medium-low heat until thickened. Stirring occasionally for about 20 minutes

Remove the filling from the heat and add in the lemon zest and raisins.

Stir well to combine and allow the filling to cool completely.

Preheating you oven to 350 degrees F.

When the filling has cooled, roll out the dough disks one at a time. Using a 3 inch fluted round cutter, cut out as many round cookies as possible with each thing of dough.

Place the cookies onto a parchment line baking sheet.

When all the cookies have been cut, place the filling in a piping bag (or a plastic bag with the tip cut off) and squeeze about 2 teaspoons filling into the middle of each cookie.

Whisk together the last egg and 1 teaspoon water.

Brush the outside of each cookie and fold in the side to form a triangle. 

Pinch the dough to enclose the filling.

Bake the cookies until golden. About 12 to 15 minutes.

Cool cookies on the baking sheets for 5 minutes then transfer to wire racks to cool completely.

Love and Beer Floats

Angela  

Hamentashen

1 cup unsalted butter (2 sticks), room temperature

1 ½ cups granulated sugar

2 teaspoons rated orange zest

2 tablespoons freshly squeezed orange juice

2 teaspoons pure vanilla extract

3 large eggs

4 cups all-purpose flour, sifted

4 teaspoons baking powder

½ teaspoon salt

1 cup poppy seeds

½ cup milk

1/3 cup honey

¼ cup golden raisins

6 large blackberries

½ teaspoon grated lemon zest

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light in color and fluffy. About 3 to 4 minutes.

Add in the orange zest, orange juice, vanilla extract.

Then add in two of the eggs, one at a time.

Sift the flour, baking powder and salt together.

Then with the mixer on a low speed, slowly add the dry ingredients into the wet ingredients until just combined.

Divide the dough into three smaller disks and wrap them up in plastic wrap.

Refrigerate the dough for an hour.

While the dough is in the fridge, make the filling.

Combine the poppy seeds, milk, honey and blackberries in a small saucepan.

Cook the filling over medium-low heat until thickened. Stirring occasionally for about 20 minutes

Remove the filling from the heat and add in the lemon zest and raisins.

Stir well to combine and allow the filling to cool completely.

Preheating you oven to 350 degrees F.

When the filling has cooled, roll out the dough disks one at a time.

Using a 3 inch fluted round cutter, cut out as many round cookies as possible with each thing of dough.

Place the cookies onto a parchment line baking sheet.

When all the cookies have been cut, place the filling in a piping bag (or a plastic bag with the tip cut off) and squeeze about 2 teaspoons filling into the middle of each cookie.

Whisk together the last egg and 1 teaspoon water.

Brush the outside of each cookie and fold in the side to form a triangle. Pinch the dough to enclose the filling.

Bake the cookies until golden. About 12 to 15 minutes.

Cool cookies on the baking sheets for 5 minutes then transfer to wire racks to cool completely.

Apple Cinnamon Crisp

It is a tradition in our family that on your birthday, you get to pick the meal.

You can request any meal and dessert combo that your little heart desires and Mom always makes sure it is delivered.

Every year, instead of asking for birthday cake I would ask for birthday pie.

Usually strawberry, but I would also settle for a good apple.

So I shouldn’t have been that surprised when my brother requested this dish for his birthday dinner this year.

This was an awesome alternative to the classic apple pie. It was the perfect birthday treat. And it was just as good the next day for breakfast.

Yes, there are perks to being an adult.

You will need…

For the Crumble:

1 cup all-purpose flour

½ cup old-fashioned rolled oats

½ cup packed light brown sugar

½ cup granulated sugar

¼ teaspoon salt

1 stick (8 tablespoons) cold butter, cut into small pieces

For the Filling

2 tablespoons butter

2 pounds Granny Smith apples, peeled, cored and thinly sliced

¾ cup sugar

¼ cup all-purpose flour

2 teaspoons cinnamon

½ lemon, juiced

Start by whisking together the flour, oats, sugars and salt in a large bowl.

Add in the butter and work it in with your fingertips until the mixture looks like coarse meal. Making sure that there are no butter pieces bitter than a large pea.

Refrigerate for 30 minutes.

Preheating your oven to 375 degrees F.

Then, in a large skillet melt 1 tablespoon of butter.

When the butter has melted, add in half the apples and brown for 1 minute.

Stir in half of the sugar and cook, stirring often, until the apples start to turn golden brown. About 3 minutes.

Stir in half of the flour and half the cinnamon and cook until the mixture has thickened. Stirring often for about 2 more minutes.

Pour the apples into a 9 x 13 inch baking dish and then repeat cooking the apples.

Pour the second batch of apples into the pan and drizzle them with the juice of the lemon.

Top the apples with the crumble topping and place in the preheated oven.

Cook on the middle rack of the oven, rotating halfway through, until the top is golden brown and the fruit juices bubble up around the edges. About 35 minutes.

Serve hot with a scoop of your favorite vanilla ice cream.

Love and Beer Floats

Angela 

Apple Cinnamon Crisp

For the Crumble:

1 cup all-purpose flour

½ cup old-fashioned rolled oats

½ cup packed light brown sugar

½ cup granulated sugar

¼ teaspoon salt

1 stick (8 tablespoons) cold butter, cut into small pieces

For the Filling

2 tablespoons butter

2 pounds Granny Smith apples, peeled, cored and thinly sliced

¾ cup sugar

¼ cup all-purpose flour

2 teaspoons cinnamon

½ lemon, juiced

Start by whisking together the flour, oats, sugars and salt in a large bowl. Add in the butter and work it in with your fingertips until the mixture looks like coarse meal. Making sure that there are no butter pieces bitter than a large pea.

Refrigerate for 30 minutes.

Preheating your oven to 375 degrees F.

Then, in a large skillet melt 1 tablespoon of butter.

When the butter has melted, add in half the apples and brown for 1 minute.

Stir in half of the sugar and cook, stirring often, until the apples start to turn golden brown. About 3 minutes.

Stir in half of the flour and half the cinnamon and cook until the mixture has thickened. Stirring often for about 2 more minutes.

Pour the apples into a 9 x 13 inch baking dish and then repeat cooking the apples.

Pour the second batch of apples into the pan and drizzle them with the juice of the lemon.

Top the apples with the crumble topping and place in the preheated oven.

Cook on the middle rack of the oven, rotating halfway through, until the top is golden brown and the fruit juices bubble up around the edges. About 35 minutes.

Serve hot with a scoop of your favorite vanilla ice cream. 

Rustic Meyer Lemon Pie

In my home, there are multiple inhabitants who are pretty smitten over anything lemony.

Lemony dressing, lemony pasta, and most of all, lemony desserts.

So any time we somehow come into many lemons, I bust out the lemony pastries.

It is pretty much the only time my mom will NOT let me take a sweet treat out of the house and out of her reach.

You will need…

For the Dough:

1 cup all purpose flour

2 tablespoons sugar

¼ teaspoon salt

1/2 teaspoon finely grated Meyer lemon zest

½ teaspoon pure vanilla extract

For the Pie Filing:

2 large eggs plus 3 large egg yolks

¼ cup plus 2 tablespoons sugar

¼ teaspoon cornstarch

3 tablespoons finely grated Meyer lemon zest (you can use other lemons if Meyer is not available) plus 1/3 cup fresh lemon juice (about 3 lemons)

6 tablespoons unsalted butter, cut into small pieces

½ lemon thinly sliced for garnish

Start by whisking together the flour, sugar, ¼ teaspoon salt and the lemon zest in a large bowl. Using a pastry cutter or your hands, cut the butter into the flour mixture until the dough begins to hold together.

Stir together 1 tablespoon water and the vanilla and then mix it into the dough.

Shape the bowl into a large circle and wrap it in plastic wrap. Place it in the refrigerator for 30 minutes.

Then, preheating your oven to 375 degrees.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch tart pan or small oven safe dish and place it in the freezer for 30 minutes.

Bake the pie shell until it is golden, about 25 minutes.

Let the shell completely cool.

While the crust is cooling, whisk together the eggs, egg yolks, sugar and cornstarch in a medium saucepan.

Whisk in the lemon zest and juice.

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. About 7 to 10 minutes.

Remove from the heat and whisk in the butter 1 tablespoon at a time.

Pour the filling into the tart shell and top the filling with some very thinly sliced extra lemon.

Bake until the filling is browned, slightly puffed and set. About 30 minutes.

Let cool completely and serve.

Love and Beer Floats 

Angela 

Rustic Meyer Lemon Pie

For the Dough:

1 cup all purpose flour

2 tablespoons sugar

1/2 teaspoon finely grated Meyer lemon zest

¼ teaspoon salt

½ teaspoon pure vanilla extract

For the Pie Filing:

2 large eggs plus 3 large egg yolks

¼ cup plus 2 tablespoons sugar

¼ teaspoon cornstarch

3 tablespoons finely grated Meyer lemon zest (you can use other lemons if Meyer is not available) plus 1/3 cup fresh lemon juice (about 3 lemons)

6 tablespoons unsalted butter, cut into small pieces

½ lemon thinly sliced for garnish

Start by whisking together the flour, sugar, ¼ teaspoon salt and the lemon zest in a large bowl. Using a pastry cutter or your hands, cut the butter into the flour mixture until the dough begins to hold together.

Stir together 1 tablespoon water and the vanilla and then mix it into the dough.

Shape the bowl into a large circle and wrap it in plastic wrap. Place it in the refrigerator for 30 minutes.

Then, preheating your oven to 375 degrees.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch tart pan or small oven safe dish and place it in the freezer for 30 minutes.

Bake the pie shell until it is golden, about 25 minutes.

Let the shell completely cool.

While the crust is cooling, whisk together the eggs, egg yolks, sugar and cornstarch in a medium saucepan.

Whisk in the lemon zest and juice.

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. About 7 to 10 minutes.

Remove from the heat and whisk in the butter 1 tablespoon at a time.

Pour the filling into the tart shell and top the filling with some very thinly sliced extra lemon.

Bake until the filling is browned, slightly puffed and set. About 30 minutes.

Let cool completely and serve.