Bett's Takes — Recipes RSS



Recipe: Homemade Mascarpone Cheese

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. 

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Recipe: Peppermint Sugar Cookies

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...

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Recipe: All Meals and Days Pumpkin Pie

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...

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Cranberry-Orange Relish Recipe

Recipe by Elizebett Rocha Bento Eslinger This recipe may not settle the debate on canned versus homemade cranberry sauce, but it's likely to be a hit at the Thanksgiving table or as a spread on turkey sandwiches. And it's super quick to make! It has a lovely citrus zing, doesn’t require cooking, and stores well in the fridge for up to a week.  Ingredients 12 oz fresh cranberries zest from 1 medium orange 1 medium orange (washed, peel and pith removed, and cut into chunks) 3/4 cup granulated sugar 1 dash of salt 1/4 tsp ground cinnamon Directions Put all ingredients into a food processor and pulse until finely chopped. Scrape into a serving bowl (or a storage container if...

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