Recipe by Elizebett Rocha Bento Eslinger In my house, a slice of pumpkin pie isn’t just for dessert; it’s also breakfast, an afternoon snack, or a birthday celebration centerpiece. We’ve eaten a lot of pumpkin pie over the years! While seemingly simple, getting the filling set perfectly without a soggy pastry is a delicate balancing act. Blind baking the crust (i.e. cooking the crust for a period of time before adding the filling) helps the crust flake beautifully without overcooking the pumpkin custard. Substitution note: if you don’t have a 14oz can of sweetened condensed milk, you can replace it with 100 g (about ½ cup) of granulated sugar, 50 g (about ¼ cup packed) brown sugar, and 12...
Frosting a cake with whipped cream can be problematic because of its instability and susceptibility to humidity and heat. This recipe uses gelatin to increase the stability of the whipped cream. In the refrigerator, it should keep its whipped shape and texture up to 48 hours wit
With a few simple tools and ingredients, you can make fresh cheese at home. For years, I’ve made queijo fresco, a fresh, soft, and moisture-rich Portuguese cheese. Recently, I learned how to make mascarpone cheese. Mascarpone is a rich, thick, and creamy Italian cheese.
Recipe by Elizebett Rocha Bento Eslinger These chewy sugar cookies have a hint of peppermint and a delicate crunch of candy cane. Perfect for the winter holiday season! Makes 18-24 cookies. Ingredients 185 g (about 1 ½ cups) flour, sifted ¼ tsp table salt ¼ tsp baking powder, sifted ⅛ tsp baking soda, sifted 113 g (½ cup) unsalted butter, softened 175 g (~1 cup) granulated sugar ¼ tsp vanilla extract ¼ tsp peppermint extract 1 large egg, beaten, room temperature 38 g crushed candy cane (about 3 whole candy canes or about ¼ cup crushed) ⅓ cup powdered sugar (for rolling balls of dough before baking) Directions Preheat the oven to 350 degrees F. Line 2 large baking sheets...
