Serves 8-12 WHAT YOU WILL NEED 150ml of olive oil 200g caster sugar 200g ground almonds 100g fine polenta 1 1/2 teaspoons baking powder Pinch of salt 3 large eggs, at room temperature Zest of 2 lemons (reserve juice) FORTHE SYRUP Juice of two lemons 125g of
confectioner's sugar WHATTO DO Turn the oven on to 180c.
Add tablespoons of milk and some lemon juice to
confectioner's sugar until it reaches the proper consistency.
Created by mixologist Jaisyn Watkins and priced at $11 each, the Coolers include Blueberry Lemon, made with Stoli blueberry vodka, fresh lemonade, soda water, organic Meyer lemon simple syrup, garnished with lemon and blueberries; Peach Ginger, made with Stoli peach vodka, peach schnapps, house-made lemonade, organic simple syrup prepared with peach, ginger and mint and garnished with a peach; and Raspberry Vanilla, made with Stoli raspberry vodka, organic simple syrup prepared with
confectioner's sugar, raspberry and Kentucky bourbon vanilla mixed with soda water and fresh lemonade, garnished with raspberries.
Try the twice cooked Beignet tossed in
confectioner's sugar and served with a warm dark chocolate sauce.
dark chocolate eSpreSSo BUttercream IngredIentS 114g unsweetened dark chocolate (75% cocoa solids), chopped 2 teaspoons instant espresso powder 3 tablespoons milk 227g butter, softened 1/2 teaspoon vanilla extract Pinch of salt 500g
confectioner's sugar method 1.
INGREDIENTS 3oz (85g) unsweetened dark chocolate (75% cocoa solids), chopped 14 tablespoons salted butter, room temperature 350ml extra-smoky porter (or regular or chocolate stout) 250g superfine sugar, plus 3 tablespoons 280g all-purpose flour 2 teaspoons baking powder 1 teaspoon mixed spice 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs, separated DARK CHOCOLATE ESPRESSO BUTTERCREAM INGREDIENTS 114g unsweetened dark chocolate (75% cocoa solids), chopped 2 teaspoons instant espresso powder 3 tablespoons milk 227g butter, softened 1/2 teaspoon vanilla extract Pinch of salt 500g
confectioner's sugar g stiffbut n the eg batt in wDbc Beat in the flour mixture, in two additions, just until incorporated.
And then there's the "corn fritter" option: flatter-than-round hushpuppies, stuffed with corn kernels and dusted with
confectioner's sugar.
1/2 cup Dutch-processed cocoa powder // 1 teaspoon vanilla extract // 1/2 teaspoon almond extract // 1 cup all-purpose flour // 1/4 teaspoon salt // 1/4 teaspoon baking soda // 3 large eggs plus 1 egg yolk, at room temperature // 2/3 cup olive oil //1-1/3 cups sugar // 1/4 cup
confectioner's sugar1 cup Amish Friendship Bread Starter 3 eggs 1 cup oil 1/2 cup milk 1 cup sugar 1/2 teaspoon vanilla 2 teaspoons almond extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 2 cups all-purpose flour 1 to 2 small boxes instant vanilla pudding 1/2 cup chopped red cherries 1/2 cup chopped green cherries 1/2 cup diced dried mango 1/2 cup chopped walnuts Marzipan or almond paste
Confectioner's sugar [1] Preheat oven to 325 E Grease two large loaf pans; line with sugar then set aside.
Beat in mascarpone,
confectioner's sugar and vanilla.
WHAT YOU NEED 1 cup rose petals 1 cup granulated sugar 3/4 cup water
Confectioner's sugar for dusting Mesh strainer Saucepan Confectionery thermometer Medium bowl Large bowl Ice chips Tweezers Waxed paper WHAT TO DO 1.
Crust 2 sticks of butter at room temperature 2 cups all purpose flour 1/2 cup
confectioner's sugar