Desserts

46 Pins
·3mo
freshly baked green tea cookies on a cooling rack covered in powdered sugar and sprinkled with icing
Matcha Amaretti Cookies | Love and Olive Oil
My favorite soft and chewy amaretti cookies with added matcha green tea powder for a unique flavor and striking color. This recipe is proving to be quite the versatile cookie, lending itself to endless iterations, including this virescent matcha variation that is, like the original, naturally gluten and dairy free! These cookies are super quick and
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1h 0m
powdered sugar cookies cooling on a wire rack
Soft Amaretti Cookies | Love and Olive Oil
small cupcakes are arranged on a white tablecloth with red berries in the middle
Mini Raspberry Almond Tarts - Lovely Little Kitchen
a person standing in front of a metal bowl on top of a wooden table
3.5M views · 16K comments | Pie Crust / Brenda’s Way | By Cooking with Brenda Gantt | Y'all. Listen, I'm in the kitchen again. I've just been working around outside today on the lawn mower. Now, I'm ready to cook me something. So, I'm gonna do a pie crust and y'all you may not have never in your life seen one like I'm fixed to do because I'm always in a hurry. So, I just have to do, I can't get out of the pulse later and do all this stuff. So, I'm just gonna do mine if you can like it or not. Here, here you go. We're gonna make a pie crust. So, in my little recipe that I'm gonna use, I'm gonna use two and a half cups of all-purpose flour. This is all-purpose flour. The same thing is plain flour. So, I'm just gonna reach in here and get two and a half cups of flour. One. If I can get it in there. There we go. Little bit more to and it calls for a half a cup. I couldn't find my half cup measure so I was gonna use two fourth cups to be the same thing and two fourths of a cups. One, two. Alright, now we got that. Calls for a little bit of sugar. So, I'm gonna get my spoon over here. It calls for uh a teaspoon of sugar. So, I'm just gonna get a little teaspoon of sugar right here. Actually, this is a tablespoon. So, I'll just get a little bit. I don't want much. So, a little sugar in it and then, I'm gonna use ice water and butter. Now, uh you could use the, I'm gonna use the salted butter but if you wanna use the unsalted butter, then you need to add a little salt in here so that you'll have some flavor but I'm just gonna use the uh unsalted butter and you're supposed to get it real cold and all that. Well, I don't want it like that. I want it soft. I want it where I can squish it and so um lots of people you're gonna find when they do their pie crust, they cut it up. It's chill. It's all kind of you know like that but I'm just not gonna do that. I don't have time to do that. I'm not gonna do it. I'm just gonna mix my um little thing together right here. And that little flour that's jumping out on the board will be fine because I'm gonna be rolling it out anyway. That's my oven. I've got it set on uh 350° so I can make my crust. Right now, I'm put some uh I got it kinda mixed in a little bit here and then when I put my water in it, that's what's gonna make it really do. So, I've got some ice water right here and I'm gonna put in one two, three, and four. Now, I'm not gonna put more than four tablespoons because I'm gonna mix it a while and see what I need. I don't wanna ever get too much. So, I'm just gonna do like this a while. And as I do it, I could be a I'll be able to tell whether I need some more or not, okay? I've got on my grandson's T shirt today. It's Popeye. Y'all remember Popeye? Well, um William, he's thirteen now and he is in a his size is I think it's extra large or large. I believe it's large. So, he he started out growing his clothes like big time. So, I told him the other day when we were there. Alright, Imma put in one more uh you see how it's kinda looking? Imma put in one more um tablespoon. Uh I like to add this slow because you can't take it out, that's for sure. So, I told him the other day, I said, William, I said, I want you to uh give me all your hand me downs and he laughed and he said, okay. So, this is one of his Popeye's shirts. He probably wore this when he was like in fifth grade or something like that. It was a long time ago. I like to get my children's hand me downs. Banks is giving me almost I'm about ready to get her shoes. Alright, I'm making me a ball here. Y'all see that? I didn't have to use cold butter. I didn't have to. I just put that butter, that flour in there and work it with a little water at at the time. So, I'm gonna get all this off my hands cuz that's part of my dough. There we go. If you feel like that you wanna make a pie, and that you don't wanna make a pie crust, just buy you one. But if you wanna bake your own, well, you certainly can do that too. So, what I'm gonna do now, I'm getting all the little bitties out of there. My little pie crust there. A lot of your recipes they'll say put it back in the refrigerator and chill it 24 hours and do this and do that but if you're like me, we don't have time to do all that stuff, do we? I know I don't. Okay? Now, we got that done. I'm gonna get me a little bit of flour. I think I'm getting out of this thing since I'm gonna stick my hand down in my bag and I'm going to um flour my surface a little bit. There we go. I'll leave that over there in case I need it. Hope y'all can see pretty good. Okay. Now, then, that looks good. Hey, it looks good. So, I'm gonna divide it into two sections. One for the top and one for the bottom. If I don't, if I'm just cooking a pie that only needs a bottom, then, you could use this another time, okay? I need a little flour on my hands there. You don't wanna need this much. It makes it tough. You want it flaky. So, try not to try not to knead it too much, right? Alright. So, we're just gonna go out a little bit. On this. You want your little extra flour. Out in case you need it and listen, you want to um make sure let's see if it's coming up pretty good. Nope. I'm gonna start over cuz it's still a little bit gummy. I'm gonna put this back out. Um What was I gonna tell you? Here we go. Just go from the middle and go out. See how I'm using a little extra flour to keep it from sticking. It looks like it's about big enough actually. I think that'll be plenty big right there. Okay. Now, I'm gonna get my pie plate. I'm gonna use this cherry brown pottery one. Y'all know I like his stuff. It's a pretty little pie plate. And I am going to put just a tad. Not much but just a tad of butter around in the bottom of it. Just in case this decided he didn't wanna come up. Okay, y'all. There we go. Now, let me see if I can get it up. If it breaks in a piece or two, that's alright. We can just stick it back together with our fingers. And it'll be okay. Got it in our little pie plate here. I'm gonna try to when I put it in, I'm gonna try to do something kinda like my mother used to do. She would decorate the sides of it so pretty and it would look so good. I loved it. Heck, I like the pie crust as much as the pie, don't y'all? See, if you, if it breaks some layer, just press it together with your thumb. It will be fine. I mean, we're just cooking at home and it's gonna be delicious. It's gonna be good, y'all. I've been missing y'all. Enjoying hearing your comments and listen, I wanna thank you for following me. II really thank you for doing that. I am enjoying hearing all your comments, seeing them. I know I don't get to comment on every one of them but I would if I could. Alright, now I'm just trying to kinda make it kinda pretty around the edge. You could, with this pie plate like this, it's already got a scalp edge to it. So, you just kinda push it down and and it'll be pretty on there. Like that. Have a little extra. See how it's doing. You just put your two fingers like that. Push in with the other and you get that little that little shade that you might want. Like that. And the taste is what we really want, don't we? Yes, ma'am. Alright. This is looking good. You said, well, miss Brenda, it looks kinda ragged. Well, hey, I'm in a hurry y'all. You take your time now and make yours beautiful. I'm just trying to get my my crust done this morning. Actually, it's this afternoon. Have y'all signed in to my um new Instagram page? I want you to do that now so we can meet there too. There'll be some things there for you to look at and enjoy and I'll be on there with you. Okay. Everywhere there's a little dink. I'm gonna kinda push it in like that. Alright, we've got our pie crust made. I'm gonna stick it in the oven on 350 and I'm gonna cook it til it's nice and brown and this would be the kind of pie crust that you're gonna pour your filling into, okay? That's what it's gonna be like. It's gonna be poured into. That's it. Imma put it in and I'll take it out in a few minutes and we'll look at it together, okay? Talk to you in just a few. Okay, this is that other um half of that pie crust that we made just a few minutes ago and what I'm going to do, I flattened it out real good. I'm gonna take my spatula and go up under it. Then, I'm gonna slide it in this freezer bag. This plastic bag thing and I'm gonna put it in the refrigerator in a disk shape and when we do that it's gonna be ready for my next pot. Here you go. I'm gonna put it in the refrigerator. It's gonna stay good and cold and when you're ready to make you a pie, honey, you just get that thing out. Spread it out there and and uh roll it out and make you a good pie. You you've you've kinda ahead of the game and maybe that you wanna make several of these at one time. That'll be good too. Okay, y'all. The pie crust is done. I cooked it a little bit over an hour. It looks kinda rugged but I tasted it. I just peached me off a little bit and it was so crunchy. It taste so good. So, this is how I make a pie crust because it's the quick way. Just wanted you to know how I did it but do it anyway you want to or buy your pie crust. Remember, it's your kitchen and you do like you want to. Talk to y'all later.