Girlyyy Girl Food

queenislam

★★★I LOVE ALLAH★★★
Beautiful thread masha'allah
keep them coming sis
thank you so much for your excellent effort .
 

sister herb

Official TTI Chef
Cookie Dough Truffles

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1 cup all purpose flour
1/4 tsp saltdash of cinnamon
1 stick butter, softened (it is even okay if it is melting a little)
1/2 cup brown sugar
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cups mini semi-sweet chocolate chips
1 - 2 tablespoons water
Assorted candy melts*

In a medium bowl combine the flour, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Add water if mixture is too dry to form into balls. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20). Chill for several hours or freeze for 15-20 minutes until firm.

Melt candy melts in the microwave per directions on package (30 sec intervals, stirring in between). Gently dip the cookie dough ball into the candy coating. Once covered, remove and let the excess chocolate fall off. Place back on wax paper to dry.
To decorate with drizzled chocolate, place melted chocolate in a plastic sandwich bag. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the cookie dough truffle until you reach the desired look. If you chose, top with sprinkles.

Source: http://www.bakedperfection.com/2012/07/pretty-pink-cookie-dough-truffles.html

* Note: If you can´t find Candy melts, you can glaze your truffle also with powdered sugar: mix powdered sugar, food coloring and water that you get paste and frost your truffles in it.
 

sister herb

Official TTI Chef
Long time no c... I mean cookies. :)

Sour Cream Cookies

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(makes about 60-70 cookies)

Ingredients:
for the cookies
:
1/2 cup butter
1/2 cup shortening (margarine, butter)
2 cups sugar
1 cup sour cream
1/2 tsp vanilla
3 eggs (beaten lightly)
4 cups flour
1 tsp baking soda

In a medium bowl, whisk together flour and baking soda. Set aside.
Cream together butter, shortening and sugar until light and fluffy. Beat in sour cream, vanilla and eggs until combined. Slowly mix in dry ingredients until incorporated. Refrigerate overnight.
Preheat over to 350 F/175 C and line baking sheets with parchment paper. Alternatively, you can grease pans lightly with margarine or butter.
On a cleaned, floured surface, roll out dough to a 1/4 inch thickness and cut into desired shapes. Bake until bottoms are a very light golden color, about 6-8 minutes. Do not overbake!

for frosting
:
5 cups powdered sugar
1/3 cup butter, softened
1 Tbs vanilla extract
6 Tbs milk (plus more, as needed)
food coloring (optional)

Just mix everything together with an electric mixer and thin down with milk until the frosting is a consistency you like.

Source: http://www.cakeandallie.com
 

sister herb

Official TTI Chef
Rose Petal & Pistachio Meringues

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Ingredients

4 egg whites, at room temperature
2 tsp rose water
60g shelled, unsalted pistachios, roughly chopped

Rose Petal Sugar

240g caster sugar
small handful of rose petals

In order to make these meringues you will need to make the rose petal a week or two in advance. I washed my rose petals first but if you do this they need to be thoroughly dry before using them. Put the sugar and rose petals in a pestle and mortar and gently bash them together before tipping both the petals and sugar into a dry jar which should then be sealed.

Whenever you make meringues always ensure there is no grease in the bowl or on the whisk, they should be really clean. Prepare a baking sheet or tray with baking parchment which should be non-stick and preheat the oven to 150c/130c fan/gas 2.

Seperate the eggs into whites and yolks and then put the 4 egg whites in your clean bowl, beat until stiff. Add the rose petal sugar, a spoonful at a time, to the egg whites whilst whisking. Beat well after each spoonful until you have added all the sugar, this should make the mixture stiff and glossy.

Add the rosewater...the initial recipe said 1 tsp but the meringues didn't necessarily taste that much of rose, so if I was going to make these again I might add 2 tsp...but you can choose. Also add two thirds of the pistachios and fold them in with a metal spoon.

The mixture is now ready, spoon it onto the baking tray in large dollops. Scatter the remaining third of the pistachios over the top of the meringues before putting them straight in the oven. As soon as they go in you should turn the temperature down to 110c/90c fan/gas 1/4. Bake the meringues for an hour and a quarter, you should be able to lift them off the baking sheet without them sticking. Finally, turn off the oven and leave the meringues in until they dry out and the oven temperature has cooled. This could even be overnight. These meringues will keep in an airtight tin for 3-4 days.

Source: http://lauralovescakes.blogspot.fi/2012/12/rose-petal-pistachio-meringues.html
 

sister herb

Official TTI Chef
Strawberry Sour Cream Ice Cream

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Yield:
Makes 1 1/4 quarts ice cream

This strawberry ice cream is super creamy and so easy to make!

Ingredients:
1 pound fresh strawberries, rinsed and hulled
3/4 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice

Directions:


1. Slice the strawberries and toss them in a medium bowl with the sugar. Stir until the sugar begins to dissolve and all of the strawberries are coated. Let stand at room temperature for 1 hour, stirring occasionally.

2. Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth, but still slightly chunky.

3. Refrigerate mixture for at least one hour.

Freeze in your ice cream maker according to the manufacturer’s instructions.

NOTE: If you haven´t ice cream maker: freeze until hardened, at least 6 hours or overnight.

Source: http://www.twopeasandtheirpod.com/strawberry-sour-cream-ice-cream/
 

sister herb

Official TTI Chef
Strawberry Cupcake Recipe with Strawberry Buttercream Frosting

THE-BEST-Strawberry-Cupcake-Recipe-with-Strawberry-Buttercream-Frosting-Easy-recipe-on-Karas-Party-Ideas-KarasPartyIdeas.com-strawberry-cupcake-strawberrycupcakerecipe-thebest-buttercreamfrosting-recipe-partyrecipes.jpg


Yields 12 cupcakes

Ingredients:
2 tbsp strawberry jam or preserves (preferably seedless for frosting)
1/4 cup chopped fresh strawberries
1/2 tsp vanilla extract
1 1/4 cups flour
1/4 tsp salt
1 1/4 tsp baking powder
3/4 cup of sugar
3 egg whites
1/2 cup of unsalted butter, softened
4 drops pink food coloring
1/3 cup milk

Instructions:
Preheat oven to 350 degrees Fahrenheit/ 1750 C. In a small bowl, mix strawberry preserves and chopped strawberries. In another bowl, stir together flour, baking powder and salt.

In a third bowl, beat sugar and butter together until fluffy (about 3 minutes using a hand mixer). Add egg whites, vanilla, and food coloring and beat until well incorporated. Add flour mixture and milk, beating on low speed until mixed. Fold in strawberry mixture.

Fill cupcake liners in cupcake pan 3/4 full. Bake for 25 minutes, or until toothpick inserted into center of cupcake comes out clean. Let the cupcakes cool in the pan for five minutes then remove the cupcakes onto a cooling rack and let cool for 45 minutes.

Strawberry Buttercream Frosting Recipe:


Ingredients:
1/3 cup seedless strawberry jam or preserves
red food coloring
3 cups powdered sugar
1 cup softened butter
1 tsp vanilla extract
2 tbsp whipping cream

Instructions:
Mix together sugar and butter in a bowl with a hand mixer on low speed until well incorporated (about 3 minutes). Add the vanilla extract and whipping cream and beat on medium speed for about 1 minute. Mix in 1/3 cup seedless strawberry preserves or jam and 6 drops of red or pink food coloring.

Pipe or spread frosting onto cooled cupcakes. Garnish with fresh whole strawberries and sprinkles if desired.

Source: http://www.karaspartyideas.com/2013/08/the-best-strawberry-cupcake-recipe.html
 
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