Mirror Glaze

Mirror Glaze for Cakes

Ingredients:

1 Cup Water

1 1/2 Cup Sugar

2/3 Cup Sweetened Condense Milk

2 cups White Chocolate Chips

2 TAB Gelatin

1/4 Cup Water

Food Dye - Powder or Gel

Glitter

Instructions:

1. Bloom Gelatin in 1/4 cup of water. Set aside.

2. Over medium heat, water, sugar, and condensed milk until it begins to bubble, stirring occasionally.

3. Once bubbling, stir in the gelatin and mix until it dissolves.

4. Turn off heat and gently pour in White Chocolate Chips. Stir slowly until the White Chocolate is fully melted and incorporated.

5. Pour through strainer, then divide evenly between 5 bowls. Color Pink, Purple, Blue and Black. Keep one White

6. Start with Black glaze, using only half the amount. The swirl in all the Blue, Purple and then Pink. Drizzle in some of the White.

7. Sprinkle some of the glitter on top.

8. Place frozen, smooth butter cream cake on top of a circular item, on a pan with edges (to catch the dripping's.)

9. Use leftover glaze for another cake

10. Allow to set a bit, then pop onto the refrigerator.

Mirror Glaze test cake.

A video posted by mymackandcheese (@mymackandcheese) on Sep 18, 2016 at 2:59pm PDT

Checkerboard Cookies aka Brysselkex

Checkerboard Cookies

Difficulty: Easy

Time: 2hrs

Number of servings: about 40 cookies

Ingredients:

Vanilla Dough
27 oz butter *room temperature
10 oz powdered sugar
35 oz bread flour
a few drops of vanilla extract

1 egg, for egg wash 

Directions:

Vanilla Dough
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. 

5. Divide into the number of colors you would like, make each ball the same size. Color each dough to your desired color. 

6. Roll each dough into a rectangle shape and the same thickness! This is key to have great looking cookies. Place in freezer for 15-20 minutes. 

Assembly
1. Bring out you desired first color dough, egg wash it and place the second color dough. Repeat till all your dough in layered.
2. Trim the edges if needed. Save the scraps for a border (by mixing in a tablespoon of cocoa, or color to a darker shade).

3. Cut the stack into even log shape, this will be the shape of the cookie, the thickness  will come later.

4. You can cut the logs into strips and rotate to get a checker board pattern. Just egg wash them together. 

5. For a border, roll one piece of dough to wrap the log leaving the ends exposed.
6. Preheat the oven to 350F. Slice the dough into 1/4" thick. Place them on a baking sheet lined with parchment paper.
7. Bake at 350F for about 15 minutes or until the edges turn slightly brown. Cool the cookies on the baking sheet or a wire rack. 

Key Lime Ice Cream on a Graham crust cone

Key Lime Ice Cream

3 cups Heavy Cream

1 can Condenced Milk

1/4 cup Sugar

2 limes, juiced

1 pinch salt

Heat 1/2 milk and dissolve sugar, then combine the remaining ingredients. Allow to cool.

Process in ice cream maker. Place in a freezer container and hold in freezer.

For the cone, dip in some melted dark chocolate and roll in Graham Cracker crumbs! Top your cone with the ice cream. 

Babka

Babka

Dough

6 1/3 Cups all-purpose flour (795 grams)

3/4 Cup Sugar

1 Tablespoon active dry yeast

1 Tablespoon Orange - Zest

4 Large Eggs

3/4 Cup Milk

1 Teaspoon vanilla bean paste

16 Tablespoons Butter- softened

1 Teaspoon Salt

 

Egg Wash

1 each Egg

1 Tablespoon water

 

Simple Syrup

1/2 Cup Sugar

1/2 Cup water

 

1 Mise en place all ingredients at room temperature.

2 In a bowl for a stand mixer with dough hook attachment, combine the flour, sugar, yeast and zest, combine completely. With the mixer on low add eggs, milk and vanilla. Beat until the mixture comes together, adjust with milk or flour until it comes together.

3 With mixer on low add the butter a tablespoon at a time, Add salt, beating just until combined. Increase the speed and beat until a smooth and elastic dough forms and pulls away from the sides, until it passes a pane test.

4 Spray a bowl with cooking spray, place dough in bowl, allow to proof in a warm draft free area for 1-1.5 hours, or until double in size. Refrigerate for 30 minutes or over night

5 Bring dough out of the refrigerator to warm up slightly and divide in half. On a heavily floured surface roll out to a 12" x 16" rectangle, Brush with egg was on the edges. Spread the desired filling leaving a 1" border on long side of dough. Starting at one long side, roll up dough, jelly-roll style, and press the edge to seal. Using a sharp knife cut in half lengthwise. Carefully twist the dough pieces around each other leaving the exposed cut facing up. Place in a prepared greased 8x4 loaf pan. Tuck the ends under loaf. Repeat with the 2nd half. Cover and let stand in a warm draft free place (75 degrees) until double in size, about 1-1.5 hours

6 Preheat oven to 350 degrees, Bake loaves for 30 minutes, Cover with foil and bake until a wooden pick inserted in the cent come out clean, about another 30 min.

7 While babka bakes, prepare the Simple Syrup. In a small sauce pan, bring sugar and water to a boil over medium heat, stirring occasionally until sugar is dissolved. Remove from heat and allow to cool. Pour over the warm loaves while still in pans. Let cool in pans doe 5 minutes before transferring to a cooling rack.

 

Chocolate Filling (2 Loaves)

1 Cup Semisweet Chocolate Chips

3/4 Cup Butter

3/4 Cup Powdered Sugar

1/2 Cup Cocoa

1/2 Teaspoon Salt

Melt the butter and chip until smooth, whisk in the sugar, cocoa and salt. Let cool to room temperature

 

Cinnamon Pecan Filling (2 Loaves)

2 Cups Butter

2 Cups Sugar

4 Tablespoons Cinnamon

2 Teaspoons Nutmeg

1 Cup finely chopped Pecans

Combine all in a mixing bowl until fluffy and smooth. 3-4 minutes.

 

Orange Cranberry Scone

Scones:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/3 cup sugar

1 large egg

scant 1/2 cup half and half

zest of one orange, divided

1/2 cup unsalted butter, cut in small pieces and well chilled

1/2 cup dried cranberries, roughly chopped

Glaze:

1 cup sifted powdered sugar

2 tablespoons orange juice (from the zested orange)

1/2 teaspoon orange zest (reserved from above)

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.

3. In a separate small bowl, whisk together egg, half and half, and most of the orange zest (reserve about 1/2 teaspoon for the glaze); set aside.

4. Rub cold butter pieces into the flour mixture with your fingertips (or use a pastry blender) until it resembles coarse crumbs. Stir in the chopped cranberries.

5. Add the egg mixture to the flour mixture all at once and stir until the mixture clumps together. Dump mixture out onto a floured countertop and, with floured hands, gather into a ball and knead once or twice to combine everything. If it’s quite sticky, just sprinkle some extra flour on the counter and on top of the dough to keep it from sticking. Cut dough into two equal pieces and pat each into a circle about 3/4 inch thick. Cut each circle like a pie into 8 slices. Arrange scones on the parchment-lined baking sheet.

7. Bake in a preheated 425 degree oven for 15 minutes or until lightly browned. Remove to a cooling rack and let cool completely before dipping in the glaze.

Glaze:

In a small bowl that is wide enough to dip a scone, combine 1 cup sifted powdered sugar with 2 tablespoons orange juice and the reserved orange zest. Whisk until smooth. Drizzle glaze over the scones.  Once glaze is dry, scones can be stored in a container or covered in plastic wrap. They are best eaten the day they are made, but will stay somewhat fresh for a day or two if carefully wrapped.

Cookie Monster Ice Cream Blocks

2 cups Heavy Whipping Cream

1 teaspoon Vanilla Bean Paste

6 drops Blue Food Coloring

14 oz. Sweetened Condensed Milk

30 mini Chocolate Chip Cookies

Cut cookies into quarters or small chunks.

Pour cream and vanilla in a mixing bowl and whip on medium speed until stiff peaks are formed, adding the food color, adjust the recipe to your desired Cookie Monster color, add in the condesed milk, mix well. Fold in the cookies.

Spoon into desired molds. A loaf bread pan works well. Freeze over night!

 

Key Lime & Huckleberry Popsicles

5 8oz Key Lime Greek Yogurt

3 Tab. Huckleberry Jam 

1 zest of a Lime

Place all yogurt into a bowl, add the zest and mix well. Add the Huckleberry Jam and fold together lightly. 

Place mix in a pastry bag and pipe into Popsicle molds. Place the lid on mold and insert sticks

Freeze overnight and enjoy!