macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup white sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

wheat and dairy-free blackberry pie

Ingredients

• Servings: 8
• 1/2 cup margarine, softened
• 1 1/2 cups potato flour
• 1/4 cup ice water
• 1 pinch salt
• 4 cups blackberries
• 1 cup white sugar
• 1/3 cup potato flour
• 2 tablespoons lime juice
• 1/4 cup margarine, melted and divided

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• beat 1/2 cup margarine, 1 1/2 cups potato flour, ice water, and salt together in a bowl with an electric mixer until mixture is large crumbs. form into a ball of dough; chill in refrigerator for 1 hour.
• stir blackberries, sugar, 1/3 cup potato flour, and lime juice together in a bowl.
• preheat oven to 350 degrees f (175 degrees c).
• separate dough into two equal halves. roll each half with a rolling pin to 12 inches in diameter. press one crust in a 9-inch pie pan. scoop blackberry filling into the prepared pan. drizzle 3 tablespoons margarine over blackberry filling.
• lightly press the other pie crust on top of the blackberry filling and seal the edges to the bottom layer's edges. brush top crust with remaining 1 tablespoon melted margarine. cut 2 or 3 slits in the top crust to allow steam to escape during baking.
• bake pie in the preheated oven until crust is golden brown and blackberries are bubbling, about 40 minutes.

Bologna Salad Sandwich Spread Ii

Ingredients

• Servings: 3
• 4 eggs
• 1 1/2 pounds unsliced bologna
• 6 medium sweet pickles
• 1/4 cup mayonnaise

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place eggs in a medium saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from water, cool and peel.
• in a food processor, place eggs, bologna and sweet pickles. blend to a spreadable consistency.
• transfer mixture to a medium bowl. mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. cover and chill in the refrigerator until serving.

peppermint chocolate sandwich cookies

Ingredients

• Servings: 18
• 2 1/2 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
• 2 tablespoons unsalted butter
• 2 large eggs
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• peppermint chocolate filling (see below)
• peppermint chocolate filling:
• 1 (8 ounce) package cream cheese, softened
• 2/3 cup powdered sugar
• 1 tablespoon milk, or more as needed
• 1 (3.5 ounce) bar ghirardelli® peppermint bark baking bar, chopped

Recipe

Preparation Time: 25 mins Cook Time: 8 mins Ready Time: 53 mins


• preheat oven to 350 degrees f. line a baking sheet with parchment paper or foil; set aside. in a medium saucepan, heat and stir 1-1/2 cups ghirardelli® 60% cacao bittersweet chocolate baking chips and the butter over very low heat until melted and smooth. remove from heat. add eggs, sugar, flour, vanilla, and baking powder. beat with wooden spoon until combined, scraping sides of pan. stir in remaining 1 cup ghirardelli 60% cacao bittersweet chocolate baking chips.
• drop dough using a small cookie scoop or by rounded teaspoons 2 inches apart the prepared baking sheet. bake for 8 minutes or until edges are firm and surfaces are dull and crackled. cool on cookie sheet for 2 minutes. transfer to a wire rack; cool.
• to assemble cookies, spread peppermint chocolate filling on the bottoms of half the cookies. top with remaining cookies, bottom sides down. enjoy immediately or refrigerate in an airtight container for up to 3 days.
• peppermint chocolate filling: in a small bowl, combine cream cheese and powdered sugar. stir in enough milk, 1 teaspoon at a time, to make a filling of spreading consistency. stir in chopped ghirardelli peppermint bark baking bar.

sweet tamarind chutney

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon asafoetida powder
• 1/2 teaspoon garam masala
• 2 cups water
• 1 1/8 cups white sugar
• 3 tablespoons tamarind paste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat the oil in a saucepan over medium heat. add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• stir the water into the pan with the spices along with the sugar and tamarind paste. bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. this should take 20 to 30 minutes. the sauce will be thin, but it will thicken upon cooling.

Persimmon Cream

Ingredients

• Servings: 3
• 3 1/2 tablespoons honey
• 7 ripe persimmons, peeled and pureed
• 1 pint chilled whipping cream

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• stir the honey into the persimmon puree to taste; it should be very sweet, since it will be mixed with the unsweetened cream.
• with an electric mixer, whip the cream to stiff peaks. gently fold the persimmon-honey mixture into the whipped cream. divide the cream into parfait glasses, serving dishes, or a baked pie shell. serve immediately, chill, or freeze for a frozen mousse.

Mango Oatmeal Breakfast Smoothie

Ingredients

• Servings: 1
• 1/2 cup orange juice
• 1/2 cup frozen mango chunks
• 1/2 banana, cut into chunks
• 1/3 cup plain yogurt
• 1/4 cup oats

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend orange juice, mango, banana, yogurt, and oats together in a blender until smooth.