Golden Krembo Cookies Fariba Kolani

Servings 10 mini Krembo cookies

 Author Natalie

Ingredients

For the base:

10 butter cookies or small round plain vanilla biscuits

For the Swiss meringue:

2 large egg whites

120 grams sugar

Pinch of salt

1 tsp. vanilla extract optional

For coating:

150 dark chocolate

1 tsp. vegetable oil

For decoration:

Chocolate sprinkles

Edible gold dust

Instructions

Arrange the cookies on a baking pan lined with baking paper.

Swiss meringue:

Heat a pot with boiling water over a low-medium flame.

In a fireproof bowl (or a stainless-steel bowl of an electric stand mixer) put the egg whites, sugar and salt and place on the pot with the boiling water.

Mix the egg whites mixture (no need to whisk) and cook gently in this way until the sugar dissolves.

Remove from the heat and beat the egg whites mixture at high speed for 8-10 minutes, or until you get a very stable Swiss meringue. If desired, add a teaspoon of vanilla extract at the end of the whipping.

Transfer the meringue to a piping bag fitted with a smooth 2-3 cm round piping tip.

Drizzle small mounds of meringue on top of the cookies.

Freeze the Krembo cookies for about an hour before coating to set.

Chocolate coating:

Dissolve the chocolate in a microwave or on a double steam pot.

Add oil and mix well.

Transfer the melted chocolate to a tall glass that will be convenient for you to dip in the Krembo cookies.

Dip the Krembo cookies and place on top of the pan. Immediately sprinkle with chocolate candies in order for it to stick to the coating.

Cool a few more minutes in the freezer for complete stabilization.

Decorate with edible gold dust and serve.

Recipe Notes

Keep the Krembo cookies in the refrigerator for 3-4 days.

It is possible to freeze the prepared Krembo cookies in a closed container for up to two weeks.

Instead of dark chocolate you can coat the Krembo cookies with milk or white chocolate in the same amount.

Instead of chocolate candy you can use Funfetti.

To the bottom I used small round butter cookies (4 cm in diameter) that I made from leftover short crust pastry.

You can use any type of cookie you like for the base, such as Oreo etc.

I used this edible gold dust (affiliate).

CINNAMON CAKE HADIS AFSHARI

 HADIS AFSHARI

NGREDIENT

PRODUCTS

2 teaspoons Pure Vanilla Extract, 4 Oz. (for cake)

3/4 cup old fashioned rolled oats (for topping)

all-purpose flour (1/3 cup for topping, 1-1/2 cup for cake)

1/3 cup firmly packed light brown sugar (for topping)

1/4 cup chopped pecans (for topping)

1/2 teaspoon ground cinnamon (for topping)

salt (1/4 teaspoon for topping, 1/2 teaspoon for cake)

butter, softened (5 tablespoons for topping, 3 tablespoons for cake)

3/4 teaspoon baking powder (for cake)

1 egg (for cake)

1/2 cup granulated sugar (for cake)

5 tablespoons milk (for cake)

1/4 teaspoon baking soda (for cake)

6 oz. cream cheese, softened (for cake)

1 egg yolk (for cake)

confectioners' sugar (for garnish, optional)

Step 1

Preheat oven to 350°F. Prepare 9 in. round baking pan with vegetable pan spray.

Step 2

Combine 3/4 cup oats, 1/3 cup flour, 1/3 cup light brown sugar, 1/4 cup pecans, 1/2 tsp. cinnamon and 1/4 tsp. salt in a medium bowl. Using a pastry blender, cut in 5 tbsp. butter until well-blended.

Step 3

For cake: in small bowl, combine 1-1/2 cups flour, 3/4 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda. In large bowl, beat 6 oz. cream cheese, 3 tbsp. butter and 1/2 cup sugar with electric mixer until creamy. Add 1 egg, 1 egg yolk, 5 tbsp milk and 2 tsp. vanilla; beat until smooth. Add flour mixture to cream cheese mixture; beat at low speed just until combined (batter will be thick). Spread mixture in prepared pan and sprinkle with topping.

Step 4

Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean. Sprinkle with confectioners’ sugar, if using. Serve warm.

Peanut cake peanuts by Afsaneh Naderi

Ingredients

For the Pretzel Crust:

4 and 1/2 cups Rold Gold Pretzels Festive Shapes

1/2 cup granulated sugar

6 ounces unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

16 ounces full-fat cream cheese, at room temperature

2/3 cup creamy peanut butter, at room temperature

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

2 large eggs plus 2 egg yolks, at room temperature

1/2 cup heavy cream

For the Chocolate Ganache Topping:

12 ounces semi-sweet chocolate, finely chopped

1 cup heavy cream

24 Rold Gold Pretzels Festive Shapes

Instructions

For the Pretzel Crust:

Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.

Place the pretzels in the body of a small food processor - or blender - and pulse until the pretzels are very fine crumbs. In a large bowl, combine 2 cups of the pretzels crumbs, the sugar, and the melted butter. Stir well to combine.

Divide the mixture between the cupcake liners and press it firmly into the bottom of each mold.

Bake crusts in preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling.

Reduce oven to 300°F.

For the Peanut Butter Cheesecake Filling:

In the bowl of a food processor (or high-powered blender), pulse the cream cheese and peanut butter until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 30 seconds. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.

Divide the filling evenly among the cupcake liners, pouring the batter over the crust, and filling each mold until it’s almost full.

Bake cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.

Remove the cheesecake pans from the oven and place the pans on a wire rack to cool completely. Once cool to the touch, place the pans in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.

For the Chocolate Ganache Topping:

Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with a Rold Gold Festive Shape.

Refrigerate cheesecakes until ready to serve. Cheesecakes will keep, stored in the fridge and covered, for 4 days.

courses dessert

Recipe by Afsaneh Naderi