the4taals

I modified the recipe and it was delicious with the changes I made. For the crust I dissolved 1 1/2 tsps of espresso powder in the Kaluha before adding it to the ladyfingers, I also added a dash of salt since my butter was unsalted. For the cheesecake I dissolved 1 1/2 tsps of espresso powder in the Kahlua, added a dash of salt, omitted the flour and cream. I baked for 50 minutes, turned off the heat and let sit in the oven for another 50 minutes. Once cooled, I topped with a dark chocolate ganache (2 oz heated whipping cream and 4 oz dark chocolate chopped) instead of grated chocolate. Was enjoyed by all.

I made 90 servings as I had 2 x 1.13 kg jars of deluxe mixed nuts. I halved the cumin as I am not a huge fan and omitted the salt since my nuts were salted. I baked for 20 minutes, stirring and turning the pans halfway through. They were still pretty wet, I turned off the oven and left in for another 20 minutes which was perfect. I lined with parchment paper which made it very easy to stir and break up the nuts. Taste was good, at first I thought no spicy at all but it snuck up, I think chipotle powder would be nice too as it would add a smokiness to the nuts. I hope everyone enjoys this addition to their Christmas baskets.

I made this for a friend since they love coconut pie. I used 5% cream for the half and half. I heated up the coconut milk and cream in the microwave while I got the other ingredients ready, I used the 3 egg yolks from the meringue whites to not waste anything, my filling thickened in under 10 minutes with using the hot cream mixture and firmed up nicely upon cooling. The meringue is beautiful, an easy pie to make, the only thing I would do next time is add a tsp of coconut flavouring instead of vanilla to the filling as it was not very coconutty to me.

As written they would be very bland, my grandmother always added pouches of Dr Oetker Vanilla Sugar to her recipe. I doubled the recipe, added 1/4 tsp salt since I used unsalted butter and added 1/2 cup homemade vanilla sugar. I used a 2 inch square cutter, I turned to a diamond shape to make it easier to get the flaps to stay together, I also dampened the top flap to stay together better. Mine baked at 350 for 16 minutes, made 107 cookies, I used homemade seedless raspberry jam to fill.

I halved the sauce part but kept the pasta amount the same. I used brown sugar for the white and Sambal for the chili paste. I used this to clean out my fridge, I had two small chicken breasts and some vegies to use up. My family loved it! Very flexible and easy dinner.

I scaled to 8 servings as 3 cups of flour works best for my bread machine. This is what I use: 1 cup milk, 2 eggs, 3 tbsps butter, 1 tsp Butery Sweet Dough baking emulsion, 3/4 tsp salt, 1/3 cup vanilla sugar, 1 tbsp yeast, 1 tbsp vital gluten flour, and 3 cups all purpose flour. I rolled out to 12x24 inches, topped with 1/4 cup butter melted and 1 cup brown sugar and 2 tbsps cinnamon combined. Cut into 12 rolls, 2 inches each. Preheat oven to 400, when I put the rolls in I reduce to 350, bake for 30 minutes, turning and covering with foil halfway through. Frosting 2 oz each cream cheese and butter beaten, add 1 tsp lemon juice and 1 cup icing sugar. Very good and house smells delish!