wedding

Pecan Snowball Cookies

unsalted butter

powdered sugar, (plus more for coating)

vanilla extract

salt

White Lily all-purpose flour

pecans

Preheat the oven to 350° F and line a cookie sheet with parchment or silicone baking mat.

In a large bowl, (or in the bowl of your stand mixer) cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.

Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.

Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again.

These pasteis de nata, or Portuguese custard tarts, are a specialty of Belem, near Lisbon. The pastries have crisp, puff pastry crusts that are filled with a luscious baked egg custard. You can make the pastry and filling up to several days ahead and assemble them right before baking.

Pastéis De Nata | Portuguese Custard Tarts

sea salt

water

unsalted butter (8 oz), room temperature, stirred until smooth

all-purpose flour

milk, divided

sugar

cinnamon

egg yolks, whisked

Confectioners' sugar

Cinnamon

Pastéis de Nata | Portuguese Custard Tarts

In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.

Generously flour a work surface and pat the dough into a 6-inch (15-cm) square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.

Roll the dough into an 18-inch (46-cm) square. As you work, use the scraper to lift the dough to make sure the underside isn&#8217;t sticking to your work surface.

Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch (25 mm) plain border around the edge of the dough.

Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.

Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch (46-cm) square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.

For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch (46-by-53-cm) rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.

Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. (The pastry can be frozen for up to 3 months.)

Make the pastéis de nata dough

In a medium bowl, whisk the flour and 1/4 cup milk (60 ml) until smooth.

Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (104°C). Do not stir.

Meanwhile, in another small saucepan, scald the remaining 1 cup milk (237 ml). Whisk the hot milk into the flour mixture.

Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside. The custard will be thin; that is as it should be. (You can refrigerate the custard for up to 3 days.)

Make the custard

Place an oven rack in the top third position and heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it&#8217;s about an inch (25 mm) in diameter and 16 inches (41 cm) long. Cut it into scant 3/4-inch (18-mm) pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch [50-by-15-mm] size). If using classic tins, cut the dough into generous 1-inch (25-mm) pieces. Allow the dough pieces to soften several minutes until pliable.

Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/16 inch (1.5 mm), then smooth the dough up the sides and create a raised lip about 1/8 inch (3 mm) above the pan. The pastry bottoms should be thinner than the tops.

Fill each cup 3/4 full with the cool custard. Bake the pastries until the edges of the dough are frilled and brown, about 8 to 9 minutes for the mini-muffin tins, 15 to 17 minutes for the classic tins.

Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with confectioners&#8217; sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they&#8217;re made.

Assemble and bake the pastries

https://s23991.pcdn.co/wp-content/uploads/2016/02/pasteis-de-nata-thumb.jpg.webp

Learn how to make classic pastéis de nata, Portuguese custard tarts.

How to Make Pastéis de Nata

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this. 

Croquembouche

milk

unsalted butter,

eggs, room temperature

vanilla bean, split lengthwise

cornstarch

Powdered sugar (for dusting)

corn syrup

pastry pastry

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

Bon Appétit

Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon as butter is melted, add flour all at once and stir with a wooden spoon, carefully at first to incorporate, then vigorously, until dough forms a single mass. Continue stirring, slapping dough against sides of saucepan with spoon, until dough leaves a thick film on bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the dough). Transfer to a medium bowl and let rest 3 minutes.

Using a wooden spoon, mix 5 eggs into dough one at a time, making sure to completely incorporate each egg before adding the next. Dough will look broken when eggs are added, but will come back together as you stir. The final texture should be smooth, glossy, and somewhat stretchy.

Fit pastry bag with round tip. Spoon dough into bag. Holding bag at an angle so the tip is just touching prepared baking sheet on one side, gently start to squeeze out dough. Without moving the tip (this will help you make a perfect circle), pipe dough until you have a 1½" round (you can trace circles on the back of the parchment for extra accuracy). Repeat, staggering rounds and spacing 2" apart.

Beat remaining egg in a small bowl until no streaks remain and lightly brush tops of dough. Bake 15 minutes, then lower heat to 350˚. Continue to bake until puffs are deep golden brown all over and sound hollow when tapped on the bottom, 10–15 minutes.

Do Ahead: Dough can be made 1 day ahead; transfer to pastry bag and chill. Puffs can be baked 2 days ahead; store airtight at room temperature. Reheat at 350° for 5 minutes to crisp; puffs are easier to fill when firm.

Place milk, butter, and salt in a medium saucepan, then scrape in vanilla seeds and add pod. Bring to a simmer over medium heat.

Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until very pale and light, about 3 minutes. Add cornstarch, whisking until no powdery dry spots remain. Whisking constantly, gradually add hot milk mixture to egg mixture. Transfer back to saucepan and cook over medium heat, whisking constantly, until mixture is thick and holds whisk marks, about 2 minutes.

Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic, pressing directly onto surface; chill until cold, at least 2 hours.

Fit pastry bag with star tip. Transfer chilled pastry cream to bag. Working one at a time, poke a hole into the bottom of each puff with a paring knife. Gently pipe in pastry cream to fill. Puffs will begin to get soggy as soon as they are filled, so wait until just before serving to add pastry cream.

Do Ahead: Pastry cream can be made 3 days ahead. Transfer to pastry bag and chill.

Line a rimmed baking sheet with parchment paper and trace an 8" circle on parchment; turn it over (the circle will still be visible; this is just a guide).

Fill a large bowl with ice water. Bring sugar, corn syrup, and ½ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp pastry brush and swirling pan occasionally (do not stir), until caramel turns a light amber color. Set bottom of saucepan in ice water to stop the cooking and firm caramel slightly (if caramel is too thin, it will be runny and drip too much).

Carefully dip tops of filled puffs in caramel and place, caramel side up, on an unlined rimmed baking sheet; let sit until caramel is set. (If caramel becomes too hard before all puffs are dipped, reheat over medium-low to loosen.)

Use the 12 largest puffs for the bottom layer of your croquembouche. Working quickly, dip the side of 1 puff into caramel (you want just enough caramel to allow you to “glue” puffs together) and stick hot caramel side down onto parchment just inside the 8" circle; the top of the puff should be facing out. Dip another puff in caramel on the side in two places (at 9 o’clock and 6 o’clock) and position on parchment so that 1 spot of hot caramel will adhere to the side of the first puff and the other spot is on the parchment (again, top of puff should be facing out). Using the circle as your guide, repeat with remaining 10 puffs to complete your bottom layer.

Set out 11 puffs to make the second layer (you may not need all of them) and use caramel to stick them together the same way as the first layer, doing your best to anchor puffs in the spaces in between the bottom puffs (this will make the croquembouche more sturdy).

Continue to build croquembouche, making slightly smaller circles for each layer and reheating caramel as needed. Finish tower with a single puff; you should have about 8 layers total.

Once croquembouche is assembled, let caramel in pan cool until it just begins to form a thread when you lift it from the pot with a fork. (The cooler it gets, the faster it will harden until it hardens mid-air.) Dip fork in caramel and quickly circle over and around croquembouche, letting caramel fall where it may (puffs should be encased in airy strings of caramel when you are done). Let caramel cool to harden.

Do Ahead: Croquembouche can be assembled 8 hours ahead. Chill until ready to serve.

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

Classic Victoria sandwich recipe

caster sugar

softened butter

eggs,beaten

self-raising flour

tsp baking powder

tbsp milk

butter,softened

icing sugar,sifted

vanilla extract(optional)

icing sugar,to decorate

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

In a <a href="http://www.bbcgoodfood.com/content/top-five-mixing-bowls">large bowl</a>, <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">beat</a> 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">cooling rack</a> and leave to cool completely.

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

<a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">Spread</a> the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving. Keep in an <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">airtight container </a>and eat within 2 days.

This basic cupcake recipe makes a batch of 24 cupcakes in just 40 minutes. These cupcakes are ideal for novice bakers and children as they are so easy

Basic cupcake

unsalted butter, softened

eggs

You will also need:

Ice-cream scoop (optional)

x 12-hole muffin tins, lined with paper cases

The Hummingbird Bakery's brownie tastes as good as it looks: a layer of choccy brownie topped with cheesecake and covered with raspberry-flavoured whipped cream 

Hummingbird Bakery raspberry cheesecake brownie

Brownie ingredients:

dark chocolate, roughly chopped

icing sugar

plain flour

Cheesecake ingredients:

cream cheese

cream topping

whipping cream

33 x 23 x 5-cm baking tray, lined with greaseproof paper

Learn how to make Mary Berry's lemon drizzle cake recipe our easy guide. Mary's classic lemon drizzle will never let you down - see how to make it here.

Mary Berry’s lemon drizzle cake

lemon

¾ level tsp baking powder

For the lemon drizzle topping:

granulated sugar

Special bakeware / equipment:

Electric whisk

traybake

This delicious and classic coffee and walnut cake is so easy to make and full of flavour too - so soft and moist

Coffee and walnut cake

2tbsp chicory and coffee essence (eg Camp)

butter, softened

walnuts, ground

2tbsp chicory and coffee essence

6-8 walnut halves

Icing sugar,

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze Recipe

Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

olive oil

garlic cloves, pressed

thyme

smoked paprika

Sherry wine vinegar

black pepper

red pepper

shrimp

andouille

cherry tomatoes

onion

Nonstick vegetable oil spray

skewers

Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.

Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.

Arrange skewers on platter. Serve with remaining bowl of glaze.

Turn out fabulous French profiteroles to create this show-stopping croquembouche.

batches of profiteroles, filled

(4 cups) caster sugar

Silver cachous (optional), to decorate

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5971913615001&=domain=taste

5348771529001-5971913615001

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flour flour

baking powder

(3 sticks) unsalted butter, softened

dark rum

baking soda

(175 grams) bittersweet (not unsweetened) chocolate, melted and cooled

Base Batter

(12-cup) tube

Marble cakes are both homey and festive. A marble cake looks slick when you slice into it and reveal the delicate pattern created when the two batters are swirled together. My first experience working with this type of mixture came about as the result of a marbled chocolate terrine that appeared first in the pages of the old Cook's Magazine, and then in my chocolate book. Everything about it was right—the texture, the flavor, the quantity of mixture in relation to the mold—everything, that is, except the marbling. Even when I barely mixed the white and dark chocolate mixtures, what I got was a few streaks of dark and white, and mostly a muddy combined color. After several frustrating attempts, I realized that I had too much dark chocolate mixture and I recast the recipe so there was twice as much white chocolate as dark and the terrine marbled perfectly. So this marble cake is proportioned in the same way: Rather than dividing the base batter in half, I like to remove about one third of it and add the chocolate. Thanks to my old friend Ceri Hadda, who shared her mother's recipe years ago.

Epicurious

1. Set a rack in the lower third of the oven and preheat to 325°F (160°C).

2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.

3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.

4. Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.

5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.

6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl, Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.

7. Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out of the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don't bother to smooth the top of the batter—it might disturb the marbling.

8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.

9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.

Make the most of British summer berries by piling them onto a stunning layered sponge

Paul's Genoise sponge

butter

pot double cream

punnet strawberries

punnet blueberries

punnet raspberries

Heat oven to 190C/170C fan/gas 5. Brush 2 x 20cm cake tins with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.

Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.

Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen &ndash; a skewer pushed into the cake should come out clean. Allow the cakes to cool for a few mins in the tin, then remove and cool completely on a wire rack.

Meanwhile, whip the cream until it just holds its shape, then set aside. Whizz about a quarter of the strawberries with 1 tbsp sugar until smooth, then fold this purée through the cream so you get a ripple effect.

To assemble the cakes, cut each one in half horizontally. Put one sponge on a serving plate, spread a quarter of the cream mix on top, then dot a quarter of the blueberries and raspberries around the edge. Repeat this step two more times, put the last layer of cake on top (save a top half of cake for the top layer), spread the remaining cream over, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.

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