Business Ideas
Content
Filipino Coconut Macaroons
Ingredients
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup flour
2 cups desiccated coconut
1/2 teaspoon vanilla extract
Instructions
1.
In a bowl, cream butter using a hand mixer on low speed. Add sugar
and beat together until well blended and fluffy. Add eggs one at time,
beating continously. Add condensed milk and vanilla extract and continue
to beat until blended.
2.
In a medium bowl, combine flour and desiccated coconut. Add to egg
mixture and beat until combined.
3.
Scoop into paper-lined mini muffin pans and bake in a 350 F oven for
about 15 to 20 or until golden. Allow to cool for about 5 minutes.
Mini Eggpies
6 egg yolks
1 (14 ounces) can sweetened condensed milk
1 (14 ounces) can evaporated milk
For the Crust
2 cups flour
8 ounces (2 sticks) butter
1 teaspoon salt
2 tablespoons sugar
1/4 cup ice water
Instructions
1.
2.
3.
4.
5.
6.
7.
In a bowl, combine egg yolks, evaporated milk and condensed milk
until blended. Using a cheesecloth, strain egg-milk mixture.
Pour egg-milk mixture into prepared dough-lined muffin pan up to 3/4
full and bake in a 350 F oven for about 20 to 25 minutes or until crust is
golden and toothpick inserted in middle of custard comes out clean.
Remove from oven and allow to cool before removing from pan. Best
served at room temperature.
For the Crust
Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk
together flour, salt and sugar and chill in refrigerator for about 30 minutes.
Add butter to flour mixture. Cut the butter into the flour using a pastry
blender or by pinching the fat into the flour mixture with hands. Work them
together until resembling coarse cornmeal with pea-like, butter-speckled
pieces.
Slowly drizzle water to flour-butter mixture and with hands, mix until
just combined. Gently gather dough and press into a ball. If dough is too
crumbly and does not hold together, add more water a tablespoon at a
time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.
Divide dough into 12 balls. Place each ball between two sheets of
parchment paper and with a rolling pin, gently flatten each ball into 4-inch
diameter and 1/8-inch thickness.
Spray holes of a 12-hole muffin pan with nonstick cooking spray. Lift
each flattened dough and place into each muffin holes and with hands,
gently press on sides and bottom. Trim off excess dough on edges.
Notes
The key to buttery, flaky crusts is starting with VERY cold ingredients. I like to
freeze my butter cubes and chill my flour mixture to help maintain
temperature. Handle dough gently and do not over manipulate to prevent
gluten formation. The dough needs to rest in the refrigerator, chill it for 2
hours (it will keep up to 3 days) to keep the embedded fat in pieces, making
a lighter, flakier texture when baked. Work on the dough quickly while rolling
and lining muffin pans. If it begins to soften, tear apart or stick on work
surface, return to refrigerator to chill for about 5 minutes.
Chocolate Crinkles Recipe
350F/72 cookies
What we need:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
(1) Combine cocoa, white sugar, and vegetable oil a bowl. Mix well.
(2) (2) Add in eggs one at a time. Then stir in the vanilla.
(3) (3) Sift together all dry ingredients – flour, baking powder, and salt then
add into the cocoa mixture.
(4) (4) The dough will still be soft at this stage. Cover the bowl with clink
wrap and refrigerate for four hours.
(5) (5) Use a 1.5 oz ice cream scoop to roll the dough into balls then coat it
with confectioner’s sugar before before baking for 10-12 minutes.
Remember not to overbake so the cookies will still be chewy.
Banana Whoopie Pies
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus more for dusting
DIRECTIONS
1. STEP 1
Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour,
baking powder, baking soda, and salt into a bowl. Combine banana and sour
cream in another bowl.
2. STEP 2
Beat butter and granulated and brown sugars with a mixer on medium-high
speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla,
beating until incorporated. Add banana mixture in 2 additions, alternating with
flour mixture.
3. STEP 3
Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1
1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. STEP 4
Bake until edges are golden, about 12 minutes. Slide parchment, with cookies,
onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
5. STEP 5
Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with
a mixer on medium speed until smooth, about 2 minutes.
6. STEP 6
Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the
cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and
serve immediately.
Peanut Butter & Pretzel Truffles
INGREDIENTS
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted (see Tip)
PREPARATION
1.
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm,
about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each).
Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about
1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about
30 minutes.
TIPS & NOTES
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue
microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the
top of a double boiler over hot, but not boiling, water. Stir until melted.
Ingredients
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup flour
2 cups desiccated coconut
1/2 teaspoon vanilla extract
Instructions
1.
In a bowl, cream butter using a hand mixer on low speed. Add sugar
and beat together until well blended and fluffy. Add eggs one at time,
beating continously. Add condensed milk and vanilla extract and continue
to beat until blended.
2.
In a medium bowl, combine flour and desiccated coconut. Add to egg
mixture and beat until combined.
3.
Scoop into paper-lined mini muffin pans and bake in a 350 F oven for
about 15 to 20 or until golden. Allow to cool for about 5 minutes.
Mini Eggpies
6 egg yolks
1 (14 ounces) can sweetened condensed milk
1 (14 ounces) can evaporated milk
For the Crust
2 cups flour
8 ounces (2 sticks) butter
1 teaspoon salt
2 tablespoons sugar
1/4 cup ice water
Instructions
1.
2.
3.
4.
5.
6.
7.
In a bowl, combine egg yolks, evaporated milk and condensed milk
until blended. Using a cheesecloth, strain egg-milk mixture.
Pour egg-milk mixture into prepared dough-lined muffin pan up to 3/4
full and bake in a 350 F oven for about 20 to 25 minutes or until crust is
golden and toothpick inserted in middle of custard comes out clean.
Remove from oven and allow to cool before removing from pan. Best
served at room temperature.
For the Crust
Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk
together flour, salt and sugar and chill in refrigerator for about 30 minutes.
Add butter to flour mixture. Cut the butter into the flour using a pastry
blender or by pinching the fat into the flour mixture with hands. Work them
together until resembling coarse cornmeal with pea-like, butter-speckled
pieces.
Slowly drizzle water to flour-butter mixture and with hands, mix until
just combined. Gently gather dough and press into a ball. If dough is too
crumbly and does not hold together, add more water a tablespoon at a
time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.
Divide dough into 12 balls. Place each ball between two sheets of
parchment paper and with a rolling pin, gently flatten each ball into 4-inch
diameter and 1/8-inch thickness.
Spray holes of a 12-hole muffin pan with nonstick cooking spray. Lift
each flattened dough and place into each muffin holes and with hands,
gently press on sides and bottom. Trim off excess dough on edges.
Notes
The key to buttery, flaky crusts is starting with VERY cold ingredients. I like to
freeze my butter cubes and chill my flour mixture to help maintain
temperature. Handle dough gently and do not over manipulate to prevent
gluten formation. The dough needs to rest in the refrigerator, chill it for 2
hours (it will keep up to 3 days) to keep the embedded fat in pieces, making
a lighter, flakier texture when baked. Work on the dough quickly while rolling
and lining muffin pans. If it begins to soften, tear apart or stick on work
surface, return to refrigerator to chill for about 5 minutes.
Chocolate Crinkles Recipe
350F/72 cookies
What we need:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
(1) Combine cocoa, white sugar, and vegetable oil a bowl. Mix well.
(2) (2) Add in eggs one at a time. Then stir in the vanilla.
(3) (3) Sift together all dry ingredients – flour, baking powder, and salt then
add into the cocoa mixture.
(4) (4) The dough will still be soft at this stage. Cover the bowl with clink
wrap and refrigerate for four hours.
(5) (5) Use a 1.5 oz ice cream scoop to roll the dough into balls then coat it
with confectioner’s sugar before before baking for 10-12 minutes.
Remember not to overbake so the cookies will still be chewy.
Banana Whoopie Pies
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus more for dusting
DIRECTIONS
1. STEP 1
Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour,
baking powder, baking soda, and salt into a bowl. Combine banana and sour
cream in another bowl.
2. STEP 2
Beat butter and granulated and brown sugars with a mixer on medium-high
speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla,
beating until incorporated. Add banana mixture in 2 additions, alternating with
flour mixture.
3. STEP 3
Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1
1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. STEP 4
Bake until edges are golden, about 12 minutes. Slide parchment, with cookies,
onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
5. STEP 5
Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with
a mixer on medium speed until smooth, about 2 minutes.
6. STEP 6
Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the
cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and
serve immediately.
Peanut Butter & Pretzel Truffles
INGREDIENTS
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted (see Tip)
PREPARATION
1.
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm,
about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each).
Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about
1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about
30 minutes.
TIPS & NOTES
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue
microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the
top of a double boiler over hot, but not boiling, water. Stir until melted.
