We’re finally warming up here, at least in Southern California, so now’s the time to pull out your frozen treats and cool drinks! Most of the time, though, your frozen treats may be things like Otterpops, which are little else than a mixture of corn-syrup and food coloring, or like Kool-Aid, which has ingredients that are impossible to pronounce, and also has food coloring. Sometimes your healthiest option is to make your own, and in this post, I have a recipe for Protein Popsicles! It’s exactly what it sounds like – popsicles with protein powder in them.
Apple Rose Pastries are fun and easy to make, and though they look tough to make, they are actually quite easy and straightforward – the real trick is getting the apple slices thin enough to be flexible – the rest is simple.
For a more detailed tutorial, check out my recipe video (below) which is also on my new YouTube channel!
Apple Rose Pastries recipe – – – – PRINT
These Lemon Bars are easy to whip up, and are great for parties and other gatherings. They are full of lemon flavor, with a nice added crunch of vanilla wafer crust.
Store chilled and serve after meals.
Simple Lemon Bars recipe – – – – PRINT
Most of us have probably observed the phenomenon of an egg white, once whipped, taking a fluffier, whiter, and more structured form, which is taken advantage of in many types of baking, from souffles to angel cakes, to waffles.
Confusing as to the precise language of the term “meringue,” Encyclopedia Britannica describes Meringue as a “mixture of stiffly beaten egg whites and sugar that is used in…desserts” [emphasis added], while many seem to use it to refer to the specific Meringue Cookie, the recipe we will be studying in this post, which is the meringue mixture basically piped into a cookie shape and baked to harden.
This is the most straight-forward dessert, regarding its simple and obvious use of egg whites, in my opinion, so that is why I will be using this form of meringue to explain the science in a basic manner. You will have probably used meringue or seen it used to top Lemon Meringue Pie. Whipped fluffy, then spread over the top, the meringue mix solidifies in the baking process in some sense, but keeps its soft and airy characteristics.
Meringue Cookies recipe – – – – PRINT
- You’ll want a low oven temperature so that you give plenty of time for all of the water to evaporate from the egg white before the tops brown too much.
- By beating the eggs, you are breaking apart the “building blocks” of protein, unraveling the amino acid chains. This is called denaturation. Unraveling the chains will give the egg white more surface area and structure, because, once separated from each other in long strands, the aminos will connect to form “networks,” which in turn trap the air bubbles. You’ll need to make sure that there is no moisture like water or grease in your bowl of egg whites, and of course no small bits of egg yolk. All of these things will interfere with the denaturation and prohibit peaks from ultimately forming in the way you need them to. Another thing that is helping the egg white to foam up is obviously lots of air. Air is getting trapped in the egg whites, expanding them, and the proteins are holding everything together.
- Even though the proteins are connecting together and structuring themselves, they have a tendency to fall apart after a lot of beating and whipping. In order to keep the proteins from falling apart from their networks of bubbles as easily, recipes such as this one call for you to add cream of tartar as a stabilizer which increases the acidity of the mixture, which aids the proteins by making it harder for them to collapse back to their original state.
- Egg whites can’t expand a great deal without added strength. By adding sugar you are adding strength. Why? Because the egg white proteins can “only expand so far” and so the way to give them more structure is by adding sugar, which bonds with the proteins and “lends them water.” This makes the whole thing a lot less likely to simply collapse, and gives it more potential for expanding and holding shape.
- When you apply the correct amount of heat for the correct amount of time, the water will evaporate and the air bubbles present in the egg whites will expand. At the same time, the proteins will all permanently bond together, or coagulate. For meringue cookies, all of the water should be cooked out, and the result should be much drier than meringue that tops pies, which is generally baked for a much shorter period of time than these cookies.
- If you leave them out of airtight containers, then the moisture in the air will eventually seep in and ruin the texture and structure.
For the Christmas season, sugar cookies are one of the most popular desserts to bake. This recipe was one my grandma used to make; it is slightly different from other sugar cookies because it uses powdered sugar, anise, and baking soda. It has a perfect texture, and the dough has perfect consistency for rolling out on a floured surface. Enjoy!
Christmas Sugar Cookies Recipe – – – – PRINT
The holidays are just around the corner, and this simple sheet cake is a great way to celebrate with baking. It doesn’t need much apples, and besides slicing, coring, and peeling the apples, the rest is easy and the result is a perfectly moist cake full of apples and cinnamon flavor.
Apple Cake recipe – – – – PRINT
Pumpkin season is here, so why not celebrate the upcoming holidays with a simple PUMPKIN bread recipe? This recipe is easy to follow and allows the option to make your own pumpkin puree, the recipe you can find on my blog.
This pumpkin bread is a simple quick bread recipe full of pumpkin and rich with the spices of cinnamon and ground cloves.
I usually make my pumpkin recipes now with Homemade Pumpkin puree, and recommend you do, too. It makes it so that this major ingredient is fresh, and just pureed at home. Not that I have that much against canned pumpkin; the store-bought stuff is great if you are pressed on time and want to quickly and easily make a pumpkin dessert. Honestly, the taste isn’t compromised all that much–but it is cool (and maybe healthier?) to make your own pumpkin puree, which you can then use for all sorts of things including this wonderful fall Pumpkin Bread recipe.
Feel free to add different things to the finished batter of this bread before baking it: Chocolate chips, maybe some hazelnuts? Depending on your tastes. Either or both work well. Perhaps some dried fruit wouldn’t be wasted here, but I’ve never tried it.
If you decide to bake this for the holidays this year, feel free to let me know how it goes! Also be sure to check out some other great recipes on my blog.
Pumpkin Bread recipe – – – – PRINT