Into The Kitchen With Pete
|Posted on November 6, 2019 at 8:50 PM||comments (0)|
Classic Royal Icing
Yield: Approximately 5 cups of icing
o 2 Pounds Confectioner's Sugar
o 5 Tablespoons Meringue Powder
o 2-3 Teaspoons Oil-Free Extract
o 1/2-3/4 Cups Warm Water
1. In a mixing bowl, gently mix the sugar and meringue powder.
2. With the mixer on its lowest setting slowly add the flavoring and ½ the water to the dry ingredients. As the water is added, the icing will become thick and lumpy.
3. Continue to add the remaining water (this may or may not be the entire amount) until the mixture reaches a thick, honey-like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until the icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is thick enough to form a soft peak.
Pete’s Sweets Gingerbread House Dough
o 2 Cups Sugar
o 2 Cup Shortening
o 2 Cups Molasses
o 4 Eggs
o 4 Tablespoons White Vinegar
o 4 Teaspoons Baking Powder
o 4 Teaspoons Ground Ginger
o 2 Teaspoons Baking Soda
o 2 Teaspoons Salt
o 2 Teaspoons Ground Clove
o ½ Teaspoon Allspice
o 10 Cups All Purpose Flour
1. In a mixing bowl combined sugar and shortening. Beat until creamy.
2. Slowly add the molasses, begin to add the eggs one at a time stopping in-between each addition to scrape down the bowl. Add the vinegar.
3. Sift all the dry ingredients and slowly add to the wet mixture. When the dough pulls away from the sides of the bowl and gathers on the beaters it is the correct consistency. (Note more flour may be needed to achieve this)
4. Roll the dough between parchment paper and cut shapes with a sharp knife.
5. Bake until the edges of the shapes look lightly golden brown (the dough should no longer appear shiny in any areas)
6. Cool completely before building structures
7. Use royal icing (consistency should be light and fluffy not thinner than the consistence than honey)
8. To decorate use royal icing to attach candies, cookies, and or crackers. Dust with a little powdered sugar to give the look of new fallen snow.
(Right Click Template, Save Image As, Print On An 8.5 X 11 Sheet Of Paper For Best Results)
|Posted on August 5, 2019 at 12:00 AM||comments (1)|
appy National Chocolate Chip Cookie Day! Since Pete’s Sweets Is Closed Today (Sunday Aug, 4th 2019) We Would Still Like To Be A Part Of Your Celebration! Here Is A Throwback Recipe From Peter’s Cookbook That Was Published Back In 2012 (Pete’s Treats).
Pete’s Sweets Thick And Chewy Chocolate Chip Cookies
Makes: 14 Cookies
2 ¼ Cups All Purpose Flour
½ Teaspoon Baking Soda
¼ Teaspoon Salt
1 ½ Sticks Salted Butter (Melted And Cooled)
1 Cup Brown Sugar (Packed)
1 Large Egg + 1 Egg Yolk
½ Cup Granulated Sugar
2 Teaspoons Vanilla Extract
1 ½ Cups Chocolate Chips
Line A Cookie Sheet With Parchment Paper And Set Aside. Preheat The Oven To 325˚. In A Microwave Safe Bowl Melt Butter And Cool Completely. Spoon And Level Flour, Combined Baking Soda, And Salt, Whisk Gently. In A Mixing Bowl Beat Sugars And Cooled Butter Until It Just Begins To Ribbon (Fall In A Smooth Motion) From The Beaters. Add The Eggs And Vanilla. Carefully Add The Flour And Mix For 20 Seconds Add The Chocolate Chips And Mix Until The Batter Comes Together And No Flour Chunks Remain. Spray A ¼ Cup Measuring Cup And Fill With Dough. Line Dough Balls Up At Least 1 Inch Apart And Bake For 10 Minutes Before Rotating The Pan And Baking For An Additional 5 Minutes, This Is A Low And Slow Baking Process So Be Patient! Remove From Oven And Cool Completely (Or Enjoy Them Warm!). Freeze Extra Dough If You Would Like To Have Fresh Baked Cookies Any Time! Just Pull From Freezer Warm On Top Of Oven For 10 Minutes And Bake As Written Above. Happy National Chocolate Chip Cookie Day From All Of Us At Pete’s Sweets! Visit Our Instagram Page For More Recipes And Step By Step (Photo) Posts @Petessweets0