Medialunas: Argentinean Caramel Filled Crescents
This is a typical recipe from Argentina called “medialunas” in Spanish. People usually eat these carmel-filled croissants during tea time (or “merienda” in Spanish, pronounced meh-ri-anda). This pastry is eaten around 4-5 pm with coffee and milk, (called “café con leche” in Spanish.) Original recipe makes 4 dozen.
3 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
7 tablespoons ice water
2 tablespoons milk
25 individually wrapped caramels, unwrapped
1/2 cup flaked coconut
1 tablespoon water
Hot Coco Pancakes
By: Amelia L.
I love making this recipe with my parents in the mornings. On a cold winter day, I like to add marshmallows in the mix just like hot coco (except it’s food)!
pancake mix (and the ingredients needed on the back of the box)
1/2 cup baking coco
3 cups mini marshmallows
1 teaspoon vanilla
1/2 teaspoon sugar
First make the pancake mix from the box but add the sugar, vanilla, baking coco (make sure it's not hot coco), and marshmallow. Then stir until all mixed. Next butter the pan with more butter then usual at medium heat. Pour batter onto the pan and in about 5 minutes flip the pancake. Wait 2 minutes and check if the pancake is done. Then just put on a plate and eat. Hope you enjoy!!!!!!
Gingerbread Cookies are super fun to make! You can
put frosting for decoration or even chocolate chips! If
you’re going to make the frosting I would wear an
apron. Have fun making them and enjoy! Total Time: 1 hour.
Prep 40 min. Level: Easy
A note about good cookie baking: Halfway through, always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.
1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested
The dry ingredients:
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
The wet ingredients:
1/2 cup dark molasses
1 lemon, juiced
Easy Orange Frosting, recipe follows
In the bowl of an electric mixer fitted with a paddle, add the butter, sugar
and orange zest and beat until smooth, 5 to 8 minutes.
Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside. In another bowl, whisk together the eggs, molasses and lemon juice. Preheat the oven to 350 degrees F. When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first
half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these
particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
Why not have a little frosting on your gingerbread?
Easy Orange Frosting:
1 cup powdered sugar
Finely grated zest of 1 orange
1 to 2 tablespoons freshly squeezed orange juice
1/2 teaspoon orange liqueur
1/4 teaspoon light corn syrup
Directions: In a medium bowl add all of the ingredients and whisk together to combine. If too thick, add a touch more orange juice or water to thin out. Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together. Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch
thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes.
By Alli R.
This homemade take on toaster pastries makes a lip-smacking Valentine snack. To serve it as a classroom treat, simply double or triple the recipe as needed. Serves: 9 people. Prep Time: 25 minutes . Total Time: 1 hour
1 jar of strawberry jam
1 egg whisked with 1 teaspoon water
To make the frosting:
2 ½ cups powdered sugar, sifted
1 tablespoon water
1 tablespoon softened butter
2 tablespoons light corn syrup
red food coloring
Heat the oven to 400° and cover a cookie sheet with parchment paper.On a floured surface, roll out the piecrust to a 1/8-inch thickness. Use a large heart-shaped cookie cutter (ours measures 4 inches wide) to make pairs of hearts, gathering the scraps and rerolling the dough as necessary.
For each tart, spread 2 teaspoons of strawberry jam on a heart, leaving a ½-inch margin on all sides. Brush the egg mixture around the edge before placing a second heart on top. Use the tines of a fork to seal the edges, and then brush the tops with the egg mixture.
Bake the hearts on the prepared cookie sheet until their edges are just beginning to brown, about 15 minutes. Let them rest on the sheet a few minutes, then move them to a rack and let them cool completely.
Whisk the first four frosting ingredients in a medium bowl, adding more water a teaspoon at a time if needed to make a smooth, creamy frosting. Add a few drops of food coloring and mix until well blended. Spoon the frosting into a zip lock bag, snip off a corner, and squeeze it onto the tarts. Sprinkle red-colored sugar on top.
By Grace D.
Since Valentine’s Day is just around the corner, this recipe could be a great desert to make. Total Time: 55 min Prep: 15 min Cook: 40 min Yield: 8 servings Level: Intermediate
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees. Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan. Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/brownie-tart-recipe/index.html?oc=linkback
parmesan kale chips
By Alli R.
In the mood for some healthy snacks? This could be the perfect crispy recipe for you and your friends!
1 bunch of kale
3 tablespoons Parmesan cheese
3 tablespoons olive oil
Salt and fresh ground black pepper, to taste
Wash the kale and pinch off the leaves at the top of the stem. Discard the stems.
Add the chopped kale in a bowl and add Parmesan cheese, olive oil, salt and pepper. Stir and adjust the seasoning to taste.
Place the chopped kale onto an oven tray lined with baking paper. Bake at 320 F for 20 minutes or until crisp. Eat and enjoy!
PEPPERMINT hot chocolate
By Grace D.
This is a very simple recipe. It is enjoyed in the winter since winter is just around the corner and it’s getting cold outside. You may need parental supervision, so make sure you ask a parent before doing it!
1/3 cup unsweetened cocoa powder
1 quart milk
1/2 cup semisweet chocolate chips (3 ounces)
7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
pinch of salt
Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes. Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick. Serves 4.
Raspberry-Chocolate Chip Frozen Yogurt
By Olivia N.
Do you want a healthy treat for your up coming vacation? You can use this dessert to entertain guests, or just enjoy with the family. Why don’t you try Raspberry-Chocolate Chip Frozen Yogurt? Here’s the recipe:
3 cups fresh or frozen (not thawed) raspberries
2 cups low-fat plain old yogurt
1/3 cups sugar
1 ½ teaspoon vanilla extract
½ cup chocolate chips, preferably mini
Place raspberries, yogurt, sugar, and vanilla in a food processer and process until smooth. Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semifirm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover, and freeze until ready to serve. Now you’re all set! Enjoy your healthy, yet delicious treat!