Posts in "Sweet Treats"
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. 
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.