Orange And Clove Marjan Ramezani

INGREDIENTS

PRODUCTS

3 cups all-purpose flour

1 1/4 teaspoons ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups firmly packed dark brown sugar

1 tablespoon orange zest

3/4 cup (1 1/2 sticks) butter, softened

1 egg

1/2 teaspoon orange extract

Wilton Sparkling Sugar

INSTRUCTIONS APPLY LIST

Step 1

Preheat oven to 350°F.

Step 2

In a medium bowl, combine flour, cloves, baking soda, and salt.

Step 3

In a large bowl, beat brown sugar and orange zest on medium speed for 1 minute. Add butter and beat on low speed until light and fluffy. Add egg and orange extract; beat until well combined. Add flour mixture 1 cup at a time, scraping bottom and sides of the bowl and beating well after each addition. Divide dough into 2 disks. Do not chill.

Step 4

On the floured surface, roll each disc into a circle approximately 1/8 in. thick. Cut using 3 in. cookie cutter and place on a cookie pan. Sprinkle with Sparkling Sugar. Reroll dough as necessary.

Step 5

Bake 9-11 minutes or until edges of cookies are lightly darkened and firm to the touch. Cool cookies on pan on cooling grid 3 minutes. Remove from pan; cool completely on a grid.

Banana Tiramisu Marjan Remezani

Serve 3-4 (depend on the size of your glass)

Mascarpone cream

1 ....................................... Egg yolk

30g .................................. Granulated sugar

160g ................................ Mascarpone cheese

50g .................................. Whipping cream

1tbsp ................................ Coffee liquor

Meringue

1 ...................................... Egg white

20g ................................. Granulated sugar

Coffee syrup* 

80ml .............................. Hot water

4tsp ................................ Instant coffee granules

2tsp ................................ Granulated sugar

........................................ Ladyfinger biscuits*

2 ..................................... Banana, cut into small slices

........................................ Cocoa powder for sprinkle over the top.

*Depend on the size of your glass you may need more of the syrup.

Use about 2-3 biscuits per glass

Mix the coffee syrup ingredients together and set aside.

Put the egg yolk, granulated sugar, Mascarpone cheese and whipping cream into a bowl.

 Stir with a spatula until smooth, and add the coffee liquor.

 Whip the egg white with granulated sugar until soft peaks formed.

Fold the meringue into the mascarpone cream mixture.

 Fold until fully combine.

Dip the biscuit into the coffee syrup.

 Put it in a glass.

Top with mascarpone cream, banana slices more coffee syrup dipped biscuits then cover them with another layer of mascarpone cream before sprinkling with cocoa powder over the top.

Refrigerate at least 30 minutes before serving.

Peanut Butter Pretzel Tuffel Ahpazi mahfa

INGREDIENTS:

 1½cupspretzel pieces

 ½cupcreamy peanut butter

 1tablespoonunsalted butter(at room temperature)

 2tablespoonslight brown sugar

Pinch

salt

 3tablespoonspowdered sugar

 1cupmilk or semisweet chocolate chips

 1tablespoonvegetable shortening

DIRECTIONS:

Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).

In a small bowl, combine the peanut butter, butter, brown sugar, and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

Biscuit cacao Efatt Irannezhad

 COOKIES NOISETTE & GANACHE chocolate choco you need:

47g icing sugar

35g butter (very very soft)

25g of egg

45g flour

12g unsweetened cocoa powder

 Salt pinch 

45g of hazelnut powder

Dark chocolate ganache:

100g of whipping cream

100g of dark chocolate

5g of honey

15g of soft butter

NOISETTE COCOA BISCUITS

Mix the powders together, stir in the soft butter and mix by hand. Finally, add the 25g of egg, knead and form a ball. Spread rolled dough between two sheets of baking paper about 2/3 mm thick, reserve cool for 1 hour. At the end of this time, put the 15 minutes in the freezer and detail discs of dough using a cookie cutter (4cm of diameter). Bake at 175 degrees for 12 minutes, let cool.

BLACK CHOCOLATE GANACHE

Chop your chocolate and place it in a large bowl. In a saucepan, bring the cream and honey to a boil. Pour the first third of cream on your chocolate and make an emulsion using a spatula (a mixture of two immiscible elements), an elastic core must form in the center, repeat the operation for two-thirds of cream. Finally, add the butter cut in small pieces and mix gently without incorporating air.

Let your ganache cool for about 2 hours. At the end of this time, wrap a ball of ganache on half of your cookies and close them with the other half.

Treat yourself!