blueberry pie, cinnamon rolls, and coffee macarons

I spent some time yesterday looking through all the recipes and pictures I’ve taken and I found three that would make awesome Christmas goodies. The blueberry pie and the cinnamon rolls are recipes of the Pioneer Woman. I can’t remember where I got the coffee macaron recipe. I made them using the italian meringue method. Happy baking 🙂
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Here’s the recipes..
Blueberry Pie (adapted from the Pioneer Woman)
2 9 inch pie crust
2 pints of blueberries
2 tablespoons of flour (optional)
1 stick of butter cut into pieces
1/2 cup sugar
a pinch of nutmeg and cinnamon (optional)

1. Preheat oven to 400 degrees.
2. In a large bowl, coat blueberries with sugar. Do not over mix the berries as this will make them watery.
3. Mix in the flour and nutmeg or cinnamon if desired. The flour is to make the pie filling thick. It’s similar to the pie fillings in a can. If you want a watery/juicy filling than leave out the flour.
4. Pour filling into prepared pie crust and top with pats of butter. After the butter, top with another pie crust. I made a lattice top crust instead of topping it with another crust. For the lattice crust, roll the crust out and cut into strips vertically. When layering on top of pie, take every other strip and weave. There are great tutorials on YouTube if you need a visual demo.
5. Pinch the top and bottom crust together. Roll leftover dough underneath the crust. I used my thumb and index fingers to make the nice design on the crust.
6. Bake at 400 degrees for 35-40 minutes.
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Cinnamon Rolls (adapted from the Pioneer Woman)
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1-2 Cups Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
1 1/2 cups Sugar
Generous Sprinkling Of Cinnamon

FROSTING:
1 bag Powdered Sugar
1/2 cups Milk
half a stick of Melted Butter
1/8 teaspoons Salt

1. Mix milk, oil, and 1 cup sugar in a pan. Heat until just before boiling and let cool for about an hour.
2. When the mixture is lukewarm (NOT HOT OR YOU’LL KILL THE YEAST) sprinkle in both packages of yeast.
3. Let milk absorb yeast and add in 8 cups of all-purpose flour. Stir mixture to combine, cover, and let rise for an hour.
4. After rising, add another cup of flour, baking powder, baking soda, and salt. Stir mixture together.
5. Sprinkle the rolling surface with plenty of flour (AND I MEAN PLENTY!).
6. Take half of the dough and form a rectangle the best you can.
7. Roll the dough thin about 1/4 of an inch. Drizzle 1/2 melted butter over the dough.
8. Sprinkle 3/4 cup of sugar on top of the butter.
9. Sprinkle cinnamon on top of sugar. Be careful not to leave clumps of cinnamon. Cinnamon is delicious but can be rather spicy if too much.
10. Starting at the opposite end, roll the dough towards you in a neat line and keep it tight. Pinch the seam when you’re done rolling.
11. Spread butter on a baking pan or spray with non-stick baking spray.
12. Cut rolls 1 inch thick and lay them in the sprayed pans.
13. Repeat with the second half of dough.
14. Let the rolls rise in the pans for half an hour and then bake at 400 degrees for 15-20 minutes.
15. For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Pour generously over the rolls.
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Coffee Macarons w/Italian Chocolate Buttercream Filling (can’t remember where I got the macaron recipe :x)
4 Egg Whites at Room Temperature
1 cup + 3 tablespoons Almond Flour
1 cup + 3 tablespoons Confectioners’ Sugar
2 tablespoons + 1/8 teaspoon Granulated Sugar
a pinch of salt
1 teaspoon instant coffee

sugar syrup:
3/4 cup Sugar
1/4 cup water

1. In a small pot, heat water and sugar and set aside.
2. Using a stand mixer, mix half of egg whites until soft peaks. Gradually add the granulated sugar. Add a pinch of salt.
3. Pour in sugar syrup (the sugar just needs to be dissolved. Don’t crystalize it or burn it.) and beat until it becomes a meringue mixture. If you lift the whisk up the meringue should stay on the whisk. That means it’s ready. Usually takes about 12-14 minutes.
4. In a separate bowl, mix together coffee, confectioners sugar, and almond flour. When it’s all mixed, add in remaining egg whites. This should make a pasty mixture similar to brownie mix (a little thicker).
5. Add coffee mixture into the meringue and stir. Do not over mix it or the shells will crack. Mix until everything is combined. Takes less than 50 strokes. The mixture is ready when you drop a little onto a plate and the mixture slowly spreads. It HAS to spread to be done. If it doesn’t spread keep stirring. It will gradually spread so think the consistency of lava.
6. Spoon mixture into piping bag and pipe onto silpat mats or parchment paper.
7. Preheat oven to 330 degrees while the skins develop. Let dry for about 30 minutes to an hour. The outer shell has to dry in order for the feet to form when baking.
8. Once you touch the outside and it doesn’t stick to your fingers, bake at 330 degrees for 15 minutes.
9. Let the shells cool and pipe filling into them.

Italian Chocolate Buttercream (adapted from Pascal Rigo)
2 egg whites
1/3 cup plus 1 tbsp granulated sugar
1 stick unsalted butter at room temperature, cut into slices
1 cup chocolate chips (melted)

1. Using a stand mixer, whisk egg whites until soft peaks form.
2. Add in sugar and keep whisking.
3. Add in butter one slice at a time.
4. Add melted chocolate and whisk until mixture becomes nice and shiny. It should take the form of frosting.

I hope you enjoy these recipes! 🙂

Fail Sweetly,
Justina

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