Food
Princess Cookies 💖
Inspired by the beloved Swedish cake, these cookies are fit for a royal holiday 💖
🎥: @ohcakeswinnie5695
Get Christopher Mercado’s recipe👇
Princess Cookies
Level: Intermediate
Total: 2 hr 15 min (includes chilling and cooling times)
Active: 1 hr
Yield: 24 cookies
Ingredients
Pastry Cream:
1 cup whole milk
1/2 teaspoon vanilla bean paste
1/4 teaspoon kosher salt
1/4 cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1 tablespoon unsalted butter
Cookie Crust:
Nonstick baking spray, for the muffin pan
1 1/2 cups all-purpose flour (see Cook’s Note)
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
Marzipan:
2 cups almond flour
2 cups confectioners’ sugar, plus more for dusting
1 teaspoon almond extract
Green food coloring, for tinting
Assembly:
1/2 cup heavy cream
1/4 cup raspberry jam
24 raspberries (see Cook’s Note)
Pink rose sprinkles, for topping
Get Ingredients
Directions
Special equipment: a 3 1/2-inch round cutter; a 24-cup nonstick mini muffin pan
For the pastry cream: Stir together the milk, vanilla, salt and 2 tablespoons of the granulated sugar in a small saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar dissolves, 1 to 2 minutes.
Meanwhile, whisk together the cornstarch, egg yolks and remaining 2 tablespoons granulated sugar in a small bowl until smooth. While continually whisking, slowly pour in about 1/4 cup of the hot milk mixture, whisking until smooth. Continue whisking and adding 1/4 cup of the milk mixture at a time until all of it is added.
Pour the mixture back into the saucepan and turn the heat to medium. Cook, whisking constantly, until the mixture thickens to the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until melted and the pastry cream is glossy. Transfer the pastry cream to a medium bowl and cover with plastic wrap, pressing the wrap directly onto the surface. Refrigerate until chilled, at least 30 minutes and up to overnight.
For the cookie crust: Preheat the oven to 325 degrees F. Spray a 24-cup nonstick mini muffin pan with nonstick spray and set aside.
Whisk together the all-purpose flour, cornstarch and salt in a small bowl. Beat the butter and granulated sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until just combined; do not overwork.
Roll the dough into 24 equal balls (about 1 tablespoon each). Transfer the dough to the prepared pan; using the handle of a thick wooden spoon or your fingers, press the dough into each to create a “cup.” Use a fork to prick the bottoms.
Bake until the dough has puffed slightly and starts to turn golden brown at the edges, 22 to 25 minutes. While still warm, push down the center of each “cup” with the handle of a wooden spoon to make a deeper hole to hold the fillings. Let the crusts cool completely in the pan, about 20 minutes.
For the marzipan: Process the almond flour, confectioners’ sugar, almond extract and 1/4 cup water in a food processor until a smooth ball forms, about 2 minutes (it should be the consistency of modeling clay). Add 2 to 3 drops of green food coloring and pulse again until well combined and the mixture is a pastel green. Shape into a ball and wrap tightly in plastic wrap. Set aside.
For the assembly: Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form. Whip the chilled pastry cream until smooth, then fold in the whipped cream until just combined.
Scoop about 1/4 teaspoon of the raspberry jam into each cookie cup. Top each with a raspberry, rounded tip facing up. Evenly divide the pastry cream mixture (about 1 heaping tablespoon each) over the raspberry and smooth into a dome on top.
Lightly dust a work surface with confectioners’ sugar and use a rolling pin to roll out the marzipan to a thickness of 1/8 inch. Using a 3 1/2-inch round cutter, punch out 24 circles (scrap marzipan can be kneaded and rerolled as necessary).
Place a small bowl of water next to the cookie cups. Gently drape a circle of marzipan over each filled cookie cup and smooth down around the sides. Lightly wet a finger, dab the top of each marzipan covering with a bit of water and top with a rose sprinkle. Chill the cookies until ready to serve or up to overnight for optimal taste. The cookies can be stored uncovered for up to 2 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Use smaller fresh raspberries to ensure they leave room for plenty of the cream mixture.
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Ina Garten makes a creamy pumpkin mousse with spices, banana and orange zest, topped with homemade whipped cream for a festive holiday dessert.
#InaGarten #BarefootContessa #FoodNetwork #PumpkinMousse
Get the recipe ▶ https://foodtv.com/3BScAri
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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Ina Garten’s Holiday Pumpkin Mousse 🎃 Barefoot Contessa | Food Network
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Tini put a buffalo chicken twist on her VIRAL Mac and Cheese 🧀🧀 It wouldn’t be Friendsgiving without it!
RECIPE 👇
Tini’s Viral Mac and Cheese with Buffalo Chicken
Recipe courtesy of Tini Younger
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Pasta:
Butter, for greasing the dish
Kosher salt
1 pound dried cavatappi pasta
Chicken:
1 pound chicken tenderloins, cut into bite-size pieces
2 teaspoons dried ranch seasoning, plus more for serving
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Cheese Sauce:
16 ounces Colby Jack cheese, grated (about 4 cups)
8 ounces mozzarella, grated (about 2 cups)
8 ounces Cheddar, grated (about 2 cups)
8 ounces smoked Gouda, grated (about 2 cups)
3 tablespoons unsalted butter
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup hot sauce, such as Frank’s, plus more for serving
One 12-ounce can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
Garnish:
1 tablespoon chopped chives (optional)
#TikTokFriendsgiving
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The magic is BACK! ⚡🏰 Four Hogwarts Houses. Twelve returning all-star bakers. Two new judges. And one epic competition! 🏆✨
In celebration of the 25th anniversary of the Harry Potter films, an enchanting new tournament honors the themes and characters of the beloved movies, with showpieces being delivered to exciting new locations from the film series. Teams of three cake artists, bakers, and pastry chefs are formed from returning fan favorites, with each team representing one of the four Hogwarts Houses. All the bakers have proven their talent, determination, and passion for Harry Potter, but none have lifted the Wizards of Baking Cup. It’s a season of redemption and second chances, and the standards have never been higher. Hosts James and Oliver Phelps are joined by new Ministers of Baking, as cake royalty Duff Goldman and pastry chef extraordinaire Sarah Mountain judge the showpieces and determine which team will earn the trophy and win a trip to the Warner Bros. Studio Tour – The Making of Harry Potter in Tokyo, Japan.
Twenty-five years later, the magic is stronger than ever ✨
James and Oliver Phelps welcome four returning fan-favorite teams to the Wizards of Baking kitchen, each representing a Hogwarts House. With judges Duff Goldman and Sarah Mountain raising the bar higher than ever, the bakers tackle two magical challenges: creating showpieces inspired by unforgettable firsts from Harry Potter and the Sorcerer’s Stone for the Quidditch pitch, then crafting spell-themed creations for Ollivander’s Wand Shop.
🔥 Watch the premiere full episode of #HarryPotterWizardsofBaking and find out who comes out on top. Don’t miss new episodes Wednesdays at 8|7c! 🔥
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Full Episode Premiere | Harry Potter: Wizards of Baking S3 E1 🧁✨
https://youtu.be/hErE1NooTU4
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Food
Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Cafe Rakka in Hendersonville, Tennessee, where Mediterranean and Middle Eastern flavors collide in dishes like their tender filet mignon kebab.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Cafe Rakka: https://www.caferakka.com
Follow them: https://www.facebook.com/caferakkatn
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
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Olympic gold medalist Tara Lipinski joins the pod to talk about her journey from figure skating champion to broadcaster, motherhood, and her newest role as host of HGTV’s Big Bargain Holiday Showdown. She shares how becoming a mom has changed her perspective, why Christmas has always been her favorite time of year, and what surprised her most about watching families create holiday magic on a $500 budget. Plus, she reveals where she splurges and where she saves during the holidays in a game of “Splurge or Save!”
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Follow Jaymee on Instagram: https://foodtv.com/3UuhDgN
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Learn More about Big Bargain Holiday Showdown: https://foodtv.com/480m4TD
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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