...lightly. Place them on a plate in a single layer and allow to chill in the freezer for about an hour, until they're firm but not hard. If you freeze them longer and they get stuck to the plate, just heat them in the microwave in 5-10 second intervals until you're able to scoop them off. When you're ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with oil (keeping with the theme, I used coconut). Co...
...speed until incorporated. Turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. You may have to add a bit more flour to get this to happen. Transfer the dough to a well-oiled b...
...color, puffed, and crisp. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for about 30 minutes. Remove from oven and finish cooling on a wire rack. To make the whipped cream filling, place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat until very soft peaks form. Then add the strawberry puree or jam, and beat just until stiff peaks form...
...gie burgers. A little boring, but it’s allowing me to be creative with oil-free salad dressing recipes. I’m thinking about doing a little round up on them next week. I considered buying a bottle of dressing at Trader Joe’s over the weekend, but their nutritionals are crazy. I think the Tuscan Italian dressing I used to get was 110 calories per 2 tablespoons, while the light dressings were still 50 calories per 2 tablespoons. I’ll make sure to run...
