Latest recipes

Grapefruit-Vanilla Shortbread

Grapefruit-Vanilla Shortbread


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.

Ingredients

  • ½ cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for pan
  • 1 tablespoon finely grated grapefruit zest
  • 1 teaspoon vanilla extract
  • ⅓ cup plus 1 cup powdered sugar
  • ½ teaspoon kosher salt, plus more
  • 2 tablespoons fresh grapefruit juice
  • Himalayan pink salt, dried hibiscus flowers, red sprinkles or sanding sugar, dried rose petals, and/or cracked pink peppercorns (for serving; optional)

Recipe Preparation

  • Lightly butter pan. Pulse grapefruit zest, vanilla extract, ½ cup butter, and ⅓ cup powdered sugar in a food processor until smooth and homogenous. Add flour and ½ tsp. kosher salt; pulse just to combine. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.

  • Preheat oven to 350°. Prick shortbread all over with a fork 1"–2" apart, and bake until edges are golden and center is pale but firm to the touch, 15–18 minutes.

  • Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.

  • Whisk grapefruit juice, a pinch of kosher salt, and remaining 1 cup powdered sugar in a small bowl until smooth. Spread a thin layer of icing over shortbreads with a small offset spatula, leaving a thin border of crust exposed. Top as desired. Let sit 10–15 minutes to allow glaze to set. Retrace cut marks.

  • Do Ahead: Dough can be pressed into pan 1 day ahead. Cover and chill.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 120Fat (g) 6Saturated Fat (g) 3.5Cholesterol (mg) 15Carbohydrates (g) 16Dietary Fiber (g) 0Total Sugars (g)10Protein (g) 1Sodium (mg) 35Reviews SectionSuper easy and very tasty!

Grapefruit-Vanilla Shortbread - Recipes

Just a quick post about one of those perennial favorites, shortbread. Or more specifically, the rather pretty looking disc of Grapefruit-Vanilla Shortbread with a decorated glaze and then cut into elegant triangles. One look at this pretty dessert the other day and I knew that it was calling my name.

Shortbreads are very easy to make. Basically, you just need three ingredients (sugar, butter and flour), then roll out the dough, trim it and shape it, so it is perfect if you want to make a quick dessert or teatime treat. Personally, I like to add a bit of fine sea salt to the dough – that salt adds a little extra something, and takes shortbread from being a bit bland into being rich and buttery. If you have enough time, you should make sure that once you shaped the dough, it should be chilled for about half an hour to an hour, then put into a fairly low oven and left to turn a golden color.

Shortbread should be crumbly, dense and rich. The rather generous amount of butter gives it its melt-in-the-mouth texture. Shortbread relies on really good-quality unsalted butter for its flavor, so don't skimp on this. It's also important to keep a light hand. Overworking the dough will develop the gluten in the flour and make the shortbread tough.

For this recipe, I chose to mix plain wheat flour and rice flour for a very softer texture, but you can use all purpose flour for a slightly crunchier result.

Shortbread can be eaten on its own or crumbled and used as a base for tarts or cheesecakes. You can make strawberry shortcakes by serving a sandwich of shortbread filled with whipped cream and fresh strawberries.

This recipe includes grapefruit zest in the dough. Unlike lemons, the pungent taste of grapefruit often becomes lost when baked. That’s why you need lots of zest. And then the icing is a nice complement to the zingy dough. These cookies pair perfectly with coffee and tea!

Grapefruit-Vanilla Shortbread
(recipe inspired by Anna Posey)

  • 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces, plus more for the pan
  • 1 tablespoon finely grated grapefruit zest (organic or untreated if possible)
  • 1 1/2 teaspoons pure vanilla sugar (or use 1 teaspoon pure vanilla extract)
  • 1/3 cup powdered sugar
  • 3/4 cup AP (plain) flour
  • 1/4 cup rice four OR use 1 cup AP (plain) flour in total
  • a pinch of fine sea salt
  • 2 tablespoons freshly squeezed grapefruit juice
  • 1 cup powdered sugar
  • dried hibiscus flowers, rose petals and cornflowers (optional - please NOTE: use only organic, untreated and edible flowers)
  • a 9-inch (23 cm) tart/quiche pan with removable bottom or use a springform pan

  1. Lightly butter your baking pan. Line bottom with a round of baking parchment, then butter again.
  2. Pulse grapefruit zest, vanilla sugar (extract), 1/2 cup butter, and 1/3 cup powdered sugar in a food processor until smooth and homogenous.
  3. Add flour(s) salt pulse just to combine.
  4. Press dough evenly into prepared pan, smoothing top with a flat-bottomed glass or measuring cup. Chill until firm, about 1 hour.
  5. Preheat your oven to 180° C (350°F).
  6. Prick shortbread all over with a fork and bake until edges are golden and center is pale but firm to the touch, 15 to 18 minutes.
  7. Remove band from pan and immediately cut shortbread into 16 wedges. Let cool.
  8. Whisk grapefruit juice and remaining 1 cup powdered sugar in a small bowl until smooth.
  9. Spread a thin layer of icing over shortbread with a small offset spatula, leaving a thin border of crust exposed.
  10. Top as desired (optional).
  11. Let sit about 15 minutes to allow icing to set.
  12. Retrace cut marks.

This zesty teatime shortbread has a beautiful crumbly texture, plus zingy grapefruit and warm vanilla flavor. Tart grapefruit gives refreshing flavor to these but if grapefruit is not your thing, you could try using another citrus fruit like blood oranges (the market stalls are brimming with blood oranges around here right now), oranges, lemons or clementines. Very simple, but wonderful and so welcome after a heavy meal!

Shortbread cookies fill the kitchen with a wonderful buttery freshly-baked smell. So simple and easy to flavor with your own choice of vanilla, lemon zest or even lavender. And believe when I tell you, that kids will love making them too.

And last but not least, in this recipe, "a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread".


Grapefruit-Vanilla Shortbread - Recipes

It’s the time of the week again… have you asked yourself what kind of cookies this week will come up? ) Last week I made delicious cookies with white chocolate and Amarena cherries. So good. This time it’s a slightly larger cookie. Or let’s say a large cookie cut into slices… like a pizza. A cookie pizza maybe? Nope. No pizza, but nice shortbread cookies with grapefruit and red pepper :)

Grapefruit Shortbread | Bake to the roots

I really like to experiment with ingredients and shapes for Cookie Friday. This time the cookie got a bit bigger again. Don’t worry, you don’t have to eat that one cookie at once, cut into slices and you can munch for days :P

Shortbread cookies are pretty much some of the easiest cookies you can make. Mix all in one bowl, a bit of cooling and then you’re almost done. Normally you would make a roll out of the dough and cut slices – here you just press the dough into the springform, cool it and then bake it. After baking the large cookie gets sliced and decorated – that’s all. Very easy.

Grapefruit Shortbread | Bake to the roots Grapefruit Shortbread | Bake to the roots Grapefruit Shortbread | Bake to the roots

In case you are not a fan of grapefruit like me, you can easily replace it with lemon, lime or orange – no problem. They will all turn out great I think :)

INGREDIENTS / ZUTATEN

For the shortbread:
1/2 cup (120g) butter, at room temperature
1/3 cup (45g) confectioners’ sugar
1 tbsp. grapefruit zest
1 tsp. vanilla paste
1 cup (130g) all-purpose flour
1/2 tsp. salt

For the glaze:
3.5 oz. (100g) confectioners’ sugar
2-3 tbsp. grapefruit juice

For the decoration:
pink salt
red/pink peppercorns, cracked
dried edible flowers

Für das Shortbread:
120g weiche Butter
45g Puderzucker
1 EL Grapefruitabrieb
1 TL Vanillepaste
130g Mehl (Type 405)
1/2 TL Salz

Für die Glasur:
100g Puderzucker
2-3 EL Grapefruitsaft

Für die Dekoration:
Pinkes Salz
Rosa Pfeffer, zerstoßen
essbare getrocknete Blüten

DIRECTIONS / ZUBEREITUNG

2. Preheat the oven to 350°F (180°C). Bake the shortbread about 15-18 minutes until the edges get a golden color and the center is firm. Take out of the oven, remove from the tin immediately and cut like a pizza into 16 slices. Let cool down completely.

3. For the glaze mix the confectioners’ sugar with the grapefruit juice until smooth. Brush the shortbread with it the glaze and decorate with salt, pepper and edible flowers. Let dry.

2. Den Ofen auf 180°C (350°F) vorheizen. Das Shortbread für etwa 15-18 Minuten backen, bis die Ränder eine goldene Farbe bekommen haben und die Mitte fest ist. Aus dem Ofen nehmen und sofort aus der Form lösen und wie eine Pizza in 16 gleichgroße Stücke schneiden. Komplett auskühlen lassen.

3. Für die Glasur den Puderzucker mit dem Grapefruitsaft glattrühren. Die Shortbreadstücke damit bestreichen und dann mit dem Salz, Pfeffer und den getrockneten Blüten dekorieren und trocknen lassen.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!


No-Bake Vanilla Cheesecake – Back to Basics!

A Buttery Biscuit Base, Creamy No-Bake Vanilla Cheesecake Filling, and Whipped Cream on top! Another Back to Basics Recipe!

So after the success of my first Back to Basics recipe, my Triple Chocolate Brownies, I thought it was best to go in with another highly requested treat… a Basic Vanilla Cheesecake. I didn’t really expect the idea of this Blog Series to be so popular, but it really did get a good reaction so I am more than happy to oblige with posting more recipes, especially when it involves Cheesecakes!

I have over SIXTY Cheesecake recipes on my blog, probably 95% of which are No-Bake recipes. They all have different themes and flavours, with Chocolate Bars becoming an obvious theme. I adore these recipes, my favourites being my Terry’s Chocolate Orange Cheesecake, my Mini Egg Cheesecake, and Twix Cheesecake for example, but obviously, there is other flavours in there.

The basic premise of ALL of these recipes is the same. A base of sorts, a filling of sorts, and something to decorate. The filling can differ slightly depending on flavour, but a majority of my recipes support the idea that if you use 500g of Cream Cheese, some icing sugar, and 300ml of Cream, you can get a cheesecake. This does change sooomeeetimes, but thats mainly correct. Because I want to fill the tin up and make this a decent size cheesecake, and because I’m not actually adding aaaanything else to it, I increase the Cream Cheese for 750g!

I usually add in between 150-300g of melted chocolate if its become a chocolate theme, or add in 200-400g of something chopped up for example, but the actually base of the recipe is the same. The same goes for the biscuit base. I adore a thick and full on Biscuit Base, which is why I stick to mostly going with 300g of biscuits worth. If using a digestive, such as in this Vanilla Cheesecake recipe, I would always use 150g of butter.

You can use less butter if you wanted, to make it softer or whatever, but I like a biscuit base that has some structure and is thick as anything. If you wanted to use less, you can easily take it down. 250g of biscuits, 125g of butter, 200g of biscuits, 100g of butter etc. It’s really an easy thing to adapt. If you wanted to make it chocolate, add in 1tbsp of cocoa powder, or switch to a something else.

If switching to a Chocolate Digestive, or an Oreo for example, the rule changes where you want 25g less butter, compared to a dry biscuit. So 300g of Chocolate Digestives would have 125g of Melted butter, not 150g. This is due to the melted butter that you add in basically melted the chocolate on the biscuit. You can add all the butter if you want, but it’ll be gooey and probably not very nice.

For the actual Cheesecake filling, I basically only use either Mascarpone, or Philadelphia. I would always use the FULL FAT Cream Cheese, and this is really important if you want a Cheesecake that will set. The Lemon Juice that is in the ingredients is optional, but it can help the cheesecake set somewhat. This isn’t a guarantee, and you don’t need much so you don’t overpower the flavour, but it can help.

However, as long as you don’t over whisk the mixture, you’ll have a delicious pudding even if it is slightly softer set then it maybe should be. Using the Full Fat ingredients REALLY does help things. Honestly, even if you are worried about the fat content…don’t be! It’s just a slice of cheesecake. Its better to use the Full Fat ingredients in comparison to lower fat. Just cut a smaller slice if you’re worried.

When you are actually mixing the mixture up, you have two options. Either do what I do, and add in the double cream in liquid form and whisk it up, or whisk it separately and then fold it in together. I personally have never ever struggled with liquid double cream, because I stop and start the mixture often to see how the mixture is getting on to make sure I don’t overthink it. It’s hard thing to say EXACTLY how fast to whisk and how long for, as even the temperature of the day can make a difference, or how long the ingredients have been out the fridge etc.

It’s a good idea to just take it slower rather than rush it, and to make sure you don’t whisk it too quick. Have a whisk, then fold, have a whisk etc. Just keep an eye on it all! The wonderful thing about using a ‘plain’ Cheesecake base such as this, is that you can easily decorate it with whatever flavours you want. For example, when I took the photos I had some spare Raspberry Coulis on my hands, and some fresh fruit. However, I know that some people aren’t really into the fruity side of things so you could use melted chocolate, or an ice cream sauce, or even some Homemade Caramel Sauce!


Grapefruit Green Smoothie

I don’t know about you guys, but when I find something I like I generally stick to it.

The good thing about that is I get really good at making whatever that thing is. For instance, my favorite green smoothie. On the flip side, staying the course has its downsides as I rarely want to branch out and try something new. We’re about to change that.

With a brand new year in front of us, I’m resolving to step out of my comfort zone and try new things. One thing on my list is try new smoothies.

I knew I wanted to incorporate grapefruit since it’s in season and has always been one of my favorites fruits. My mom used to cut them in half for me when I was little and I’d happily eat away at them with a baby spoon.

Not to mention, grapefruit is extra good for you this time of year with plenty of immune-boosting Vitamin C to help ward off colds, lycopene, and free-radical fighting antioxidants.

This smoothie is simple, requiring just 5 ingredients and 10 minutes.

In addition to health benefits from the grapefruit, it also has plenty of potassium and fiber from banana and apple, which add a creamy, natural sweetness I adore.

As far as texture, it’s somewhere between a juice and creamy like a traditional smoothie. In other words, light and super refreshing.

I think you guys are going to love this smoothie! It’s:

Cold
Slightly tart
Perfectly sweet
Refreshing
Loaded with nutrients
Simple
Fast
& Perfect for hitting the reset button on your diet

Another perk? It’s husband approved! John enjoyed this recipe and he’s not as adventurous as I am in the smoothie department. Definitely a win in my book.

If you guys make this smoothie, please let us know! Take a picture and tag it #minimalistbaker on Instagram – we’d love to see what you come up with. Cheers!


Seattle Fog Snowball Cookies

1 c butter (2 sticks), room temperature
1/2 c powdered sugar, plus more for dusting
1/2 t Himalayan pink salt
2 c all purpose flour
3 t dried lavender buds, divided (culinary grade)
1 t instant espresso powder

Preheat oven to 400 F. In a bowl whisk together the salt and flour and set aside. In the bowl of a stand mixer, cream the butter and sugar together until fluffy. Whisk in the vanilla and espresso powder. In a mortar and pestle, grind the lavender into a course powder. Reserve 1 teaspoon for later and add the rest to the butter and sugar mixture and mix to combine. Add in the flour mixture and stir to combine until dough forms. Roll dough into 1 inch balls and place on baking sheet about 1 inch apart. Bake for about 12-15 minutes, until light golden brown. Meanwhile, add about a cup of powdered sugar to a bowl and add the reserved teaspoon of lavender. While still warm, toss the cookies in the powdered sugar until coated. Sprinkle cookies with additional powdered sugar once cool if you'd like.


Start with a hearty savoury main

ABC Everyday: Julia Busuttil Nishimura

If youɽ like to keep things simple, focus on one filling knockout dish. These four dishes can be the main event and are big crowd-pleasers:

  • Make two mushroom tarts with cheese and thyme by layering cooked mushrooms onto store-bought puff pastry and adding cheese.
    Tip: This recipe takes 15 minutes to assemble and will leave you with two creamy tarts. Pack both for your picnic, or stash one in the fridge to enjoy later.
  • This baked falafel with grated zucchini might take a little more planning, but only because you need to soak the chickpeas overnight. Your reward? Forty tasty falafels.
    Tip: Work your picnic around all the other things that go with falafel, like pita bread, pickles and hummus.
  • What's a picnic without chicken? Whip up this chicken tray bake with plums and thyme.
    Tip: Don't forget some bread to mop up those delicious juices.
  • The best thing about this frittata with roast potatoes, peas and cheese is that it can make use of any leftover roasted vegetables you have in the fridge.
    Tip: You can even make this the night before if you're heading on the road early.

Hot Summer Night at St. Lawrence Market

Event: Summer Series Season 2
Location: St. Lawrence Market
Date: July 20, 2017
Tickets: $30
Website: www.stlawrencemarket.com


It's not often that you will hear me say that an event went off without a hitch. It almost never happens. But I can honestly say that the stars aligned for the Summer Series at St. Lawrence Market.

Because it's held on the Patio on the Upper Level of the St. Lawrence Market the success of the event is really contingent on the weather cooperating. After a quick rain around lunch time the weather cleared up and the sun came out just in time for this spectacular event. I think it would have been a very different outcome it had happened during the lunch hour.

The Summer Series is a way to celebrate the St. Lawrence Market vendors with help from the Food Dudes caterers. The Food Dudes are quickly becoming caterers who do full entertainment events like this one. It's all about Food, Music, Art, and interactive entertainment.

This event got so many things right that I need to really highlight them.

1. Amazing FOOD, a great variety of really fresh food for everyone. From fresh Ceviche to Vegan Ice Cream and things that anyone could eat and it was all fantastically delicious. Healthy and light dishes like Jhal Muri to decadent Banquet burgers and Paella.

2. Music and E ntertainment , there were live artists who were great and didn't overpower the conversations people around them were having but still noticeable to people interested in listening to them. There was also a DJ and the music really complimented the chill patio vibes. There were also a couple of stilt walkers wandering around and posing for pictures.

3. The Art, I really loved the live artists painting huge mural paintings as people strolled by. There was also a guy doing body painting on some models. There were some sand creations and lovely touches of artistic decor.

4. Decor, It was beautiful. They rented a nice mix of couches, high tops and tables so that people could be comfortably seated in groups, or couples or singles. I am sure someone carefully thought about the placement of the decor because there was a nice flow. It made the normally picnic table studded patio look elegant.

5. The STAFF , fantastic staff all around. I have been noticing this a lot lately and everyone delivered in spades. The food vendors were on top of things and served quickly. The clean up staff were on top of things. The security were present but not overbearing. The check in staff were very efficient.

6. The TICKETING , The invites went through Eventbrite which made it pretty quick to get in. I entered and checked in with the media desk quickly and was presented with a lanyard with tickets for food and drink tucked into the plastic lanyard. This was a really smart way to do it. No fumbling with where you put your tickets. I wish everyone would adopt this system. It's so much simpler.

7. DRINKS , this was really important for me. They had many large iced self serve water dispensers on the many bar stations with cups beside it for people to quickly help themselves. There were great bar servers providing an assortment of alcoholic and non alcoholic drinks. Not the standard just beer and wine and maybe some soda. I really loved the Kahlua and Hennessy Iced Coffee. That really did it for me.

8. PRICE , I thought the $30 price was really reasonable for the amount of entertainment that was provided and the quality of the space and the food.

9. EXTRAS - A couple of excellent extras were the lovely Fun Flower Stand girls handing out flowered hair clips and hair bands. Even some of the boys got in on this little cute touch. There was also an amazing woman doing Henna tattoos on peoples hands. Two of my friends did this. It was a long line to get it done because she was really good at it.

10. PEOPLE and VIBE - There was a really great mix of people. Not the same people that go to every event but people who enjoy a night out with friends. From young professionals to old friends. My 3 blogger friends and I were the only bloggers there and the Instagram invasion were nowhere in site and it really made it more about hanging out and enjoying the food and the people you were with. We really enjoyed it because it's rare that we can all attend the same event and just hang out and not be rushed to just get photos for our blog content. It was one of my friends birthday the day before and another the week before so it was a great way to hang out and celebrate their birthdays. We had a really great time and the fantastic weather really made the whole thing really pleasant and enjoyable.


Back in May, my friend Maria sent out an email to a group of women that began… “Greetings Bombshells: Wanna be part of my living right project? It is tender young grape leaf season in my backyard! Time to make dolmades! I’m also calling it my Living Writer project, because man, one needs to balance work with…

Usually when I come up with a new gluten-free dessert recipe, it takes me a few tries to get it right. This one turned out perfect right away. In fact, this may be one of the best things I have ever made. I made it for my friend Lindsay’s bachelorette party. Lindsay is the…


22 grapefruit pie Recipes

Grapefruit Pie

Grapefruit Pie

West Texas Grapefruit Pie

West Texas Grapefruit Pie

Aunt Bee's Grapefruit Pie

Aunt Bee's Grapefruit Pie

Rio Grande Valley Pink Grapefruit Pie

Rio Grande Valley Pink Grapefruit Pie

Grapefruit Vanilla Meringue 'Pie'

Grapefruit Vanilla Meringue 'Pie'

Grapefruit and Coconut Angel Pie

Grapefruit and Coconut Angel Pie

Grapefruit Chess Pie

Grapefruit Chess Pie

No-Bake Grapefruit Cheesecake

No-Bake Grapefruit Cheesecake

Pink Grapefruit Chiffon Pie



Comments:

  1. Ouray

    whether there are analogues?

  2. Marden

    Excuse me for what I am aware of interfering ... this situation. We need to discuss. Write here or in PM.

  3. Macerio

    I am absolutely assured of it.



Write a message