All foods fit. In moderation. Eat the food you love with the ones you love.
Recipes featured in our blog and tested in the #domesticphd test kitchens. Enjoy with the ones you love the most!
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1 1/4 cups almond flour
1 1/2 cups icing sugar
3 large egg whites, at room temp
3 tbsp granulated sugar
1 3/4 tsp egg white powder
1/8 tsp powdered colour of your choice
(use filling of your own choice -- we chose a butter cream filling made with egg whites, sugar, unsalted butter, and a pinch of salt)
Sift the almond flour and icing sugar together and set aside. Place the egg whites in a stand mixer bowl and sift in the granulated sugar, egg white powder, and powdered colour onto the egg whites. Whip meringue mixture on high until it's really stiff. Pour the sifted almond flour mixture over the meringue and mix until ingredients are just combined. Proceed to the macaronage. Fold in your ingredients (and based on our attempt, fold and check batter consistency, fold and check again, repeat until the batter is like slow moving lava (note: for us it was 5 times the charm). Pipe the batter onto a baking sheet onto parchment paper. Bang the baking sheet to eliminate any air bubbles from the batter. Let shells sit at room temperature for 20-25 minutes until a skin has formed on the shell (trick: touch the top and if it's not sticky then you are all set).
Bake shells for 8 minutes. At about 4 minutes open the oven door to let out steam and rotate the tray. (Note: If you see ANY browning remove asap). Let shells cool for 20 minutes. Find pairs and fill with your filling of choice. If you want to save them for a later date, wrap the shells and freeze them for a week, making sure to thaw for about 20 minutes before assembling.
Source: Giselle Courteau -- Duchess Bake Shop, copyright 2015.
#DOMESTICPHD BUTTER TARTS
Makes ~13 heart-shaped tarts, or 15 regular-sized tarts
1 cup butter, at room temperature
6 oz cream cheese (which is about 3/4 of a 250g pkg), softened
2 cups flour
1 1/2 cups brown sugar
2 tbsp butter, melted
1 pinch salt
1/2 tsp vanilla extract
1 cup raisins (or pecans, or a combination of both!)
Preheat oven to 350 degrees F (180 degrees C).
Pastry: Cream butter and cream cheese together using stand or hand mixer. Add flour and mix well. Make balls out of pastry, about the size of your palm and use your fingers to press into tart tins.
Filling: Mix eggs, sugar, melted butter, salt, vanilla, and raisins together well. Fill the tart shells 3/4 full.
Bake for 30 minutes or until tarts are slightly golden brown.
While it will be hard to wait...let the tarts sit for 15 minutes to let the filling cool. Otherwise you will burn your tongue. You have been warned!
BEET & BRUSSEL SPROUT SALAD
10 brussel sprouts
3/4 cup chopped walnuts
1/2 cup raisins
1/2 cup grated parmesan cheese
4 tbsp olive oil
4 tbsp dijon mustard
1 tbsp honey
Preheat oven to 350 degree F. When warm, roast walnuts on a cookie sheet for about 5 minutes, or until lightly browned. Be careful not to burn and don't be like me and forget them!
Wash beets and brussel sprouts well. Peel beets and use a grater to grate both beets. Use a food processor (or just cut finely with a knife) to finely chop up brussel sprouts.
Combine beets, brussel sprouts, walnuts, raisins and parmesan in a bowl. Toss.
I like to make my dressings in a mason jar because it makes mixing and storing easy. Combine all ingredients, tighten lid and shake well. You may want to adjust the ingredient amounts to your own taste preference.
BLACK FOREST CUPCAKES
1 cup + 2 tbsp unsalted butter
1 cup + 2 tbsp unsweetened Dutch-process cocoa powder
2 1/2 cups + 2 tbsp all-purpose flour
2 tsp baking soda
1/8 tsp salt
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temp
3/4 cup sour cream
1 1/2 cups buttermilk
cherry pie filling
2 tbsp cherry-flavoured brandy
Whisk together flour, cocoa, baking soda, and salt.
Cream butter and granulated sugar until fluffy. Add brown sugar, and beat until fluffy. Add eggs one at a time. Mix in sour cream. Reduce speed to low and add flour mixture in three batches (alternative with two additions of buttermilk).
Cook for approximately 20 minutes at 350F.
Decorate as you wish with the cherry pie filling (e.g., inside cupcakes, drizzled on top, in between cupcake layers) and toppings of your choice (e.g., icing, whipped cream, chocolate ganache).
Source: Martha Stewart --CUPCAKES, copyright 2009.
Note: I cut the recipe in half to make 16 cupcakes. I also cut back on the white granulated sugar using 1/4 of a cup (I usually always cut back on the white sugar in recipes and the treats usually turn out sweet enough!) For the icing I went by taste and used about 1/2 cup of unsalted butter, 1.5-ish cups of icing sugar, with a splash of vanilla and milk.
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Thank you! We look forward to sharing our adventures at the #domesticphd with you!
xo Michelle & Kathryn
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