Sophie And Gianna’s Pineapple Macarons

Bright and beautiful French macarons filled with summer style and flavor, perfect to make with a friend. Enjoy.

1 Cup Almond Flour

3 Cups Confectioners Sugar, Divided Use

3 Egg Whites

1/4 tsp Salt

1/2 tsp Cream Of Tartar

3/4 Cup Granulated Sugar

Yellow Gel Food Coloring

1 Stick Butter or Margarine, Softened

1/4 Cup Pineapple Purée

Gold Luster Dust

For the original macarons:

1. Preheat the oven to 300 degrees F.

2. In a medium bowl, sift together almond flour and 1 1/2 cups of Confectioners sugar.

3. In the bowl of an electric mixer, whip egg whites, salt, and cream of tartar until frothy and foamy, slowly add granulated sugar and yellow gel food coloring, and continue until stiff peaks form.

4. Fold dry mixture into egg whites in three additions, deflating the batter slightly, until all of the dry mixture is incorporated, the batter falls off the rubber spatula in ribbons, and it has the consistency of lava.

5. Use a rubber spatula to scoop the macaron batter into a pastry bag fitted with any tip you would like.

6. Twist the bag, and gently squeeze it to pipe some of it inside each circle on a baking sheet lined with a macaron silicone baking mat.

7. Drop it on the counter a few times to release the air bubbles, and place on a rack to let dry until they do not stick to your finger when touched. This should take about 30 minutes.

8. Bake for 20 minutes.

9. Remove from oven, let cool, and set aside.

For the pineapple American buttercream frosting filling:

1. In the bowl of an electric mixer, cream together butter and Confectioners sugar on low speed until everything is thoroughly combined. Add pineapple purée, and let the mixer go until everything is incorporated.

For the finished macarons:

1. Use a rubber spatula to scoop the pineapple American buttercream frosting filling into another pastry bag fitted with any tip you would like.

2. Twist the bag, and gently squeeze it to pipe it on half of the macarons. Top them with the other halves, brush on gold luster dust, and enjoy.

Yields: 10 macarons

Advertisements

Sophie’s Mini Grilled Stone Fruit And Dragon Fruit Cobbler Bundts With Lemon-Candied Ginger Caramel, Toasted Spice Almonds, And Mint

A nice summer dessert highlighting the beautiful fruits of the season. Enjoy.

2 Plums or Pluots, Sliced And Pitted

2 Apricots, Sliced And Pitted

3 Yellow Nectarines, Sliced And Pitted

1 Dragon Fruit, Peeled And Sliced

Maple Syrup

2 Cups All Purpose Flour

1/4 tsp Salt

1 Tbsp Baking Powder

2 1/4 Sticks Cold Butter or Margarine, Softened And Cut Into Cubes, Divided Use

2 Whole Eggs

3/8 Cup Whole Milk or Half And Half or Heavy Cream, Divided Use

2 1/2 tsp Vanilla Extract, Divided Use

3/4 Cup, plus 1 tsp Granulated Sugar

1/4 Cup Water

Lemon Zest

Candied Ginger, Grated

Slivered Almonds

Ground Cinnamon, to taste

Ground Nutmeg, to taste

Allspice, to taste

Fresh Mint Leaves, Washed

For the original mini cobbler bundts:

1. Preheat the oven to 350 degrees F.

2. Brush maple syrup on both sides of the fruit, oil a grill, and grill them on both sides until you see nice grill marks.

3. Remove from grill, and cut them up.

4. In a small bowl, combine flour, 1 tsp of granulated sugar, salt, baking powder, and 2 sticks of butter with a pastry cutter until coarse crumbs form.

5. In a separate bowl, whisk together eggs, 1/2 cup of whole milk, and 2 tsp of vanilla. Slowly stir enough into the dry mixture so that it is not too wet but not too dry.

5. Press some of the dough inside the bottoms of mini bundt pans, place the fruit on top of them, and press the rest of the dough onto them.

6. Bake for 15 minutes.

7. Remove from oven, invert them onto a platter, and set aside.

For the lemon-candied ginger caramel:

1. In a saucepan, combine remaining granulated sugar and water, and bring to a boil, swirling occasionally until the mixture becomes light golden in color.

2. Turn off the heat, stir in remaining whole milk, remaining of butter one cube at a time, lemon zest, grated candied ginger, and remaining vanilla, and let cool.

For the toasted spice almonds:

1. Preheat the oven to 350 degrees F.

2. On a well greased baking sheet, toss together slivered almonds, ground cinnamon, ground nutmeg, and allspice.

3. Bake until toasted and fragrant.

4. Remove from oven, and set aside.

For the finished mini cobbler bundts:

1. Drizzle the lemon-candied ginger caramel on top of each mini cobbler bundt, and sprinkle on some of the toasted spice almonds. Garnish with fresh mint leaves, and enjoy.

Yields: about a dozen mini grilled stone fruit and dragon fruit cobbler bundts with lemon-candied ginger caramel, toasted spice almonds, and mint

Sophie And Digna’s Asian Market Stir-Fry

A great stir-fry using fresh ingredients straight from the Asian market. Enjoy.

2“ slice Kabocha Squash, Washed, Seeded, And Diced

1/4 Red Onion, Peeled And Diced

2 Garlic Cloves, Peeled And Minced

1/4 Japanese Eggplant, Washed And Diced

1/2 Boiled Lotus Root, Washed And Diced

Red Grape Tomatoes, Washed And Quartered

1 can Sliced Bamboo Shoots, Drained

1 Scallion, Washed And Thinly Sliced

Lupini Beans

1 head Bok Choy, Washed And Thinly Sliced

Soy Sauce, to taste

Sesame Oil, to taste

Mixed Up Salt, to taste

Black Sesame Seeds

Hot Water

1. Oil a pan, and add garlic. Sauté until slightly cooked, add red onion, and let cook.

2. Add squash, and cook until soft.

3. Add diced Japanese eggplant, tomatoes, diced lotus root, sliced bamboo shoots, thinly sliced scallion, and lupini beans, and stir occasionally.

4. Add thinly sliced bok choy, and let wilt slightly.

5. Add soy sauce and sesame oil, season with mixed up salt and black sesame seeds, and add some hot water to bring it all together.

6. Remove from pan, and enjoy.

Yields: 3 servings

Sophies White Chocolate Cupcakes With Guava Swiss Meringue Buttercream Frosting, Blue Isomalt Decorations, And Silver Luster Dust

Summery cupcakes inspired by Cristina’s final cake on season 4 of Spring Baking Championship. Enjoy.

2 Cups All Purpose Flour

1 3/4 Cups Granulated Sugar, Divided Use

3/4 tsp Salt, Divided Use

1/2 tsp Baking Soda

1 tsp Baking Powder

2 Whole Eggs

1/2 Cup Whole Milk or Half And Half or Heavy Cream

1/4 Cup Olive Oil

1 tsp Vanilla Extract

White Chocolate

1/2 Cup, plus more Water

3 Egg Whites

1/2 tsp Cream Of Tartar

2 Sticks Butter or Margarine, Softened And Cut Into Cubes

1/2 Cup Guava Paste

Lime Zest

Orange Zest

Isomalt

Blue Gel Food Coloring

Silver Luster Dust

For the original cupcakes:

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, combine flour, 1/2 tsp of salt, baking soda, and baking powder.

3. In a separate bowl, beat 1/2 cup of granulated sugar, whole eggs, whole milk, oil, and vanilla.

4. Slowly add to flour mixture, mix until well combined, and fold in white chocolate.

5. Pour into well greased cupcake liners, place in cupcake tin, and bang it before putting it in the oven to release the air bubbles.

6. Bake for 15 minutes. Toothpicks inserted into the centers should come out clean when the cupcakes are done.

7. Remove from oven, let cool, and set aside.

For the guava Swiss meringue buttercream frosting:

1. Set up a double boiler to kill the salmonella in the meringue. On the bottom, place a saucepan filled with water over the stove. On the top, place the bowl of an electric mixer filled with egg whites, 3/4 cup of granulated sugar, remaining salt, and cream of tartar.

2. Cook slowly, stirring constantly, until the sugar dissolves, and it reaches a temperature of 160 degrees F.

3. Transfer the bowl with the cooked meringue to the mixer, and whip it until stiff peaks form.

4. In a saucepan, melt down guava paste with some water, lemon zest, lime zest, and orange zest until thin and spreadable.

5. In the same bowl with the mixer, cream together Swiss meringue and butter, adding one cube at a time, on medium-low speed until everything is incorporated, and the frosting is light and fluffy. Add guava mixture, and let the mixer go until everything is thoroughly combined.

For the blue isomalt decorations:

1. In a saucepan, melt isomalt, swirling when necessary, and stir in blue gel food coloring.

2. Pour onto a baking sheet lined with a silicone baking mat, and let cool, and harden.

3. Use a knife to scratch a knife through the hardened blue isomalt fairly deep, just to break the surface, and use a rolling pin or a wooden spoon to crack it, so it breaks on the lines that you made.

For the simple syrup:

1. In a saucepan, dissolve remaining granulated sugar in 1/2 cup of water, and bring to a boil. Bring the simple syrup to a simmer, and set aside.

For the finished cupcakes:

1. Brush the simple syrup on them.

2. Use a rubber spatula to scoop the guava Swiss meringue buttercream frosting into a pastry bag fitted with any tip you would like.

3. Twist the bag, and gently squeeze it to pipe some of the frosting on each. Top with blue isomalt decorations, sprinkle on silver luster dust, and enjoy.

Yields: about a dozen cupcakes

Sophie’s Classic Strawberry Shortcakes With Macerated Strawberries, Sweetened Whipped Cream, And Mint

A Southern classic that’s great for summer, especially an outdoor barbecue with some friends. Enjoy.

2 Cups, plus more All Purpose Flour

2 Tbsp, plus 1 tsp Granulated Sugar

1/4 tsp Salt

1 Tbsp Baking Powder

2 Sticks Cold Butter or Margarine, Cut Into Cubes

3 Whole Eggs, Divided Use

2 1/2 Cups Heavy Cream, Divided Use

2 tsp Vanilla Extract

2 Cups Strawberries, Washed, Hulled, And Diced

1 tsp Lemon Juice

3/8 Cup Confectioners’ Sugar

Fresh Mint Leaves, Washed

For the biscuits:

1. Preheat the oven to 350 degrees F.

2. In a small bowl, combine 2 cups of flour, 1 tsp of granulated sugar, salt, baking powder, and butter with a pastry cutter until coarse crumbs form.

3. In a separate bowl, whisk together 2 eggs, 1/2 cup of heavy cream, and vanilla. Slowly stir enough into the dry mixture so that it is not too wet but not too dry.

4. Sprinkle some flour on a clean work surface, and roll out the dough until it becomes a large circle. Use a circular cookie cutter or biscuit cutter to cut out the biscuits, and place right next to each other in a cast iron skillet.

5. In a small bowl, beat remaining egg.

6. Use a pastry brush to brush some of the egg wash on top of each biscuit.

7. Bake until puffy and golden brown.

8. Remove from oven, let cool, and set aside.

For the macerated strawberries:

1. In a medium bowl, combine strawberries, 2 Tbsp of granulated sugar, and lemon juice, toss to coat, and let sit for a few minutes to macerate.

For the sweetened whipped cream:

1. In the bowl of an electric mixer, whip remaining heavy cream and Confectioners’ sugar until stiff peaks form.

For the finished shortcakes:

1. Cut a biscuit in half lengthwise, and place the bottom half on a plate. Spoon over some macerated strawberries and some sweetened whipped cream, and place the top half slightly off center on top. Garnish with fresh mint leaves, and enjoy.

Yields: about 2 dozen classic strawberry shortcakes with macerated strawberries, sweetened whipped cream, and mint

Sophie’s Mangoes “Foster” With No-Churn Vanilla Bean Ice Cream

A delicious summer dessert with mango instead of the classic banana that’s a nod to my favorite tv show “The Fosters” in honor of its amazing 5 years running and tonight’s series finale at 8:00 PM. Enjoy.

1/4 package Fresh Chunkcut Mango

Butter or Margarine, Softened

Packed Dark Brown Sugar

Lime Zest

Milk

Grenadine

Slivered Almonds, Toasted

Ground Ginger, to taste

1 Cup Heavy Cream

1/2 can Sweetened Condensed Milk

Vanilla Bean Paste

Fresh Mint Leaves, Washed

For the no-churn vanilla bean ice cream:

1. In the bowl of an electric mixer, whip heavy cream until stiff peaks form.

2. In a small bowl, combine sweetened condensed milk and vanilla bean paste, and set aside.

3. Fold half of the whipped cream into the sweetened condensed milk mixture, and fold the extra sweetened whipped cream into the rest of the whipped cream. Pour into a container, and freeze until scoopable.

4. Remove from freezer, and set aside. If you want soft-serve, let it sit out until soft.

For the finished “foster”:

1. In a pan, melt butter, stir in brown sugar and lime zest, and let bubble, and caramelize. Stir in milk, add mangoes, and let cook in the mixture. Deglaze with grenadine, and stir in toasted slivered almonds and ground ginger.

2. Scoop some of the no-churn vanilla bean ice cream into a bowl, and spoon some of the mangoes foster over it. Garnish with fresh mint leaves, and enjoy.

Yields: 1 serving

Sophie’s Red, White, And Blue Panna Cottas

A cold and creamy patriotic Memorial Day dessert filled with some berry good flavors. Enjoy.

1 Cup Raspberries, Washed

3 Tbsp Granulated Sugar, Divided Use

1/2 tsp Lemon Juice

Orange Zest

Fresh Mint Leaves, Washed

1 envelope Unflavored Gelatin, Divided Use

2 Tbsp Water

1/2 Cup Heavy Cream

1/2 Madagascar Vanilla Bean, Caviar Scraped

2 Tbsp Milk

Blueberries, Washed

For the raspberry gelée:

1. Bloom 1/2 envelope of gelatin in water.

2. Place raspberries, 1 Tbsp of granulated sugar, lemon juice, orange zest, and fresh mint leaves into a blender, and pulse the mixture with until smooth.

3. Pour into a saucepan, bring to a boil, and stir in bloomed gelatin, dissolving it.

4. Strain into a bowl, pour into three glasses, and freeze until set.

5. Remove from freezer, and set aside.

For the finished panna cottas:

1. In a saucepan, combine heavy cream, remaining granulated sugar, and caviar from vanilla bean and vanilla bean pod, and bring to a boil.

2. Bloom remaining gelatin in milk.

3. Stir bloomed gelatin mixture into hot cream mixture, and lower the heat. Dissolve, and cook until thick.

4. Strain into a bowl, pour into the glasses, and freeze until set.

5. Remove from freezer, garnish with blueberries, and enjoy.

Yields: 3 red, white, and blue panna cottas

Sophie’s Butterscotch-Glazed Snickerdoodle Baked Cake Doughnuts

A delicious and fun treat that’s also a great way to show appreciation for all the moms out there. Enjoy.

3 1/2 Cups All Purpose Flour

1/2 Cup Granulated Sugar

1/2 tsp, plus a pinch Salt

2 Tbsp Baking Powder

3/4 Stick Butter or Margarine, Softened, Divided Use

2 Whole Eggs

2 1/2 Cups Whole Milk or Half And Half or Heavy Cream, Divided Use

1 Tbsp, plus 1 1/4 tsp Vanilla Extract, Divided Use

1/4 Cup Packed Dark Brown Sugar

2 Tbsp Honey

1/4 Cup Sweetened Condensed Milk

Food Coloring Of Your Choice (optional)

2 Tbsp Confectioners’ Sugar

Colored Sugar(s) (optional)

2 Tbsp Ground Cinnamon

For the original doughnuts:

1. Preheat the oven to 425 degrees F.

2. In a medium bowl, sift together flour, granulated sugar, 1/2 tsp of salt, and baking powder.

3. Melt 1/2 stick of butter in a pan over the stove.

4. In a separate bowl, whisk together melted butter, egg, 2 1/4 cups of whole milk, and 1 Tbsp and 1 tsp of vanilla, and beat into dry mixture.

5. Scoop into a well greased baked doughnut pan.

6. Bake for 7-9 minutes.

7. Remove from oven, and set aside.

For the butterscotch:

1. In a saucepan, melt remaining butter, add honey, and cook brown sugar on medium-low heat for five minutes.

2. Slowly stir in remaining whole milk, sweetened condensed milk, and remaining salt, add remaining vanilla, and whisk until it thickens further.

3. Turn off the heat, stir in food coloring of your choice (if using), and let cool.

For the finished doughnuts:

1. Dunk the top of each into butterscotch, combine Confectioners’ sugar, colored sugar(s) (if using), and ground cinnamon, and sprinkle on each. Let set, and enjoy.

Yields: 2 dozen doughnuts

Sophie’s Peanut Butter And Jelly Roll Cake With Cannoli American Buttercream Frosting Filling

A slightly messy, but delicious roll cake, perfect for your birthday. Enjoy.

1 Cup All Purpose Flour

1/2 Cup Granulated Sugar

1/4 tsp Salt

1 tsp Baking Soda

3 Whole Eggs

Peanut or Cookie Butter

Grape Jelly

Strawberry Jelly

1 Stick Butter or Margarine, Softened

1 1/2 Cups, plus more Confectioners’ Sugar

Ricotta Cheese

Ground Cinnamon, to taste

Orange Zest

1 tsp Vanilla Extract

Bittersweet Chocolate

For the original roll cake:

1. Preheat the oven to 350 degrees F.

2. In the bowl of an electric mixer, beat together eggs and granulated sugar until thick and pale yellow in color.

3. Add peanut butter, grape jelly, and strawberry jelly.

4. Sift flour, salt, and baking soda over it in three additions, and fold in each one.

5. Pour the cake onto a baking sheet lined with parchment paper, and bake for about 35 minutes, rotating it about halfway through. A toothpick inserted into the center should come out clean when the cake is done.

6. Remove from oven, and invert onto another baking sheet lined with parchment paper. Roll it up lengthwise, and place in the refrigerator, seam-side down, to cool.

7. Remove from refrigerator, unroll, and set aside.

For the cannoli American buttercream frosting filling:

1. In the bowl of an electric mixer, cream together butter and 1 1/2 cups of Confectioners’ sugar on low speed until everything is thoroughly combined. Add ricotta cheese, ground cinnamon, orange zest, and vanilla, and let the mixer go until everything is incorporated.

For the finished roll cake:

1. Spread the cannoli American buttercream frosting filling on top of the cake, and re-roll it the same way you did before, this time with the filling inside, seam-side down. Cut off the two ends, and discard them. Sift some Confectioners’ sugar over the top, and grate some bittersweet chocolate over it. Cut, and enjoy.

Yields: 1 peanut butter and jelly roll cake with cannoli American buttercream frosting filling

Sophie’s Quick Pickled Beet Noodle Salad

A yummy and beautiful salad with somewhat interesting flavors. Enjoy.

Beet Noodles, Cut Into Smaller Pieces

White Balsamic Vinegar

Granulated Sugar, to taste

Salt, to taste

Ground Coriander, to taste

Celery Seed, to taste

Fresh Dill Weed, Washed And Chopped

Red Grape Tomatoes, Washed And Halved

Arugula, Washed

1/2 Lemon

1. In a small bowl, combine beet noodles, white balsamic vinegar, granulated sugar, salt, ground coriander, celery seed, and chopped fresh dill weed, and let sit for a few to allow all the flavors to come together and absorb into the noodles.

2. Stir in tomatoes and arugula, squeeze over lemon juice, and enjoy.

Yields: 1 serving