Here are twelve Covid-19 themed recipes to try if you're bored, hungry, or avoiding homework.
Corona Cupcakes
If you’re looking for a fun and classic cupcake recipe, then you’ve come to the right place!
Total Time: 1hr 10min
Yield: 12 cupcakes
Ingredients:
● 1 1/2 cups all-purpose flour
● 1 1/2 teaspoons baking powder
● 1/4 teaspoon fine salt
● 2 large eggs, at room temperature
● 2/3 cup sugar
● 1 1/2 sticks (12 tablespoons) unsalted butter, melted
● 2 teaspoons pure vanilla extract
● 1/2 cup milk
● Your favorite frosting, for topping
Directions:
1. Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one
12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
2. Whisk the flour, baking powder and salt together in a medium bowl.
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and
foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the
vanilla.
4. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by
the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly
in the prepared muffin tin.
5. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating
the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10
to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then
remove from the tin and cool on the rack completely. Frost and decorate as desired.
Carrot-19 Cake
If sweet treats aren't for you then check out the Carrot-19 Cake!
Total Time: 2hr 35min
Yield: 10 slices
Ingredients:
● Carrot Cake
○ 2 cups (250 grams) all-purpose flour (spooned & leveled)
○ 2 teaspoons baking powder
○ 1 teaspoon baking soda
○ 1 and 1/2 teaspoons ground cinnamon
○ 1/2 teaspoon ground ginger
○ 1/4 teaspoon ground nutmeg
○ 1/2 teaspoon salt
○ 3/4 cup (180ml canola) or vegetable oil
○ 4 large eggs room temperature
○ 1 and 1/2 cups (300 grams) light brown sugar
○ 1/2 cup (100 grams) granulated sugar
○ 1/2 cup (125 grams) unsweetened applesauce
○ 1 teaspoon pure vanilla extract
○ 3 cups (300 grams) grated carrots, lightly packed
● Cream Cheese Frosting
○ 1 (8-ounce) package brick style cream cheese, softened to room temperature
○ 1⁄2 cup (115 grams) unsalted butter, softened to room temperature
○ 2 cups (240 grams) powdered sugar
○ 1 teaspoon pure vanilla extract
Directions:
1. Carrot Cake
a. Preheat oven to 350°F. Spray two 9-inch round cake pans well with non stick
cooking spray (you can also line the bottom of each pan with parchment paper for
easier removal) and set aside.
b. In a large mixing bowl, whisk together the flour, baking powder, baking soda,
cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
c. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar,
granulated sugar, applesauce, and vanilla extract until fully combined. Add the
grated carrots into the wet ingredients and mix until well combined.
d. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber
spatula until just combined, making sure not to over mix the batter.
e. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for
30-35 minutes or until the tops of the cakes are set and a toothpick inserted into
the center of each one comes out clean. Remove from the oven, transfer to a wire
rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have
cooled, remove from the pans and return the cakes to the wire rack to finish
cooling.
2. Cream Cheese Frosting
a. In the bowl of a stand mixer fitted with the paddle attachment, or in a large
mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add
the butter and mix for about 30 seconds-1 minute until well combined and
smooth. Add in the powdered sugar and vanilla extract and continue mixing until
fully combined, scraping down the sides of the bowl as needed.
3. Assemble
a. Level the tops of each cake with a knife or cake leveler. Place one of the cakes on
a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into
one even layer. Place the other cake on top and use the remaining frosting to frost
the top and sides of the cake. Top with pecans or other toppings of choice if
desired.
Pandemic Pie
Enjoy this time consuming recipe when you’re not in class because this one is for the whole
family!
Total Time: ----
Yield: 2 10in Pies
Ingredients:
● Oat Cookie Crust
○ 115 g (8 tbs) butter, at room temperature
○ 75 g (1/3 cup tightly packed) light brown sugar
○ 40 g (3 tbs) granulated sugar
○ 1 egg yolk
○ 80 g (1/2 cup) flour
○ 120 g (1 1/2 cups) old-fashioned rolled oats
○ 0.5 g (1/8 tsp) baking powder
○ 0.25 g (pinch) baking soda
○ 2 g (1/2 tsp) kosher salt
○ Pam or other nonstick cooking spray (optional)
● Milk Bar Pie Filling
○ 300 g (1 1/2 cups) granulated sugar
○ 180 g (3/4 cup tightly packed) light brown sugar
○ 20 g (1/4 cup) milk powder
○ 24 g (1/4 cup) corn powder
○ 6 g (1 1/2 tsp) kosher salt
○ 225 g (16 tbs) butter, melted
○ 160 g (3/4 cup) heavy cream
○ 2 g (1/2 tsp) vanilla extract
○ 8 egg yolks**
● Pie Assembly
○ 1 recipe oat cookie
○ 15 g (1 tbs tightly packed) light brown sugar
○ 1 g (1/4 tsp) salt
○ 55 g (4 tbs) butter, melted, or as needed
○ 1 recipe Milk Bar Pie® filling
○ Confectioners’ sugar (for dusting)
Directions:
1. Oat Cookie Crust
a. Heat the oven to 350°f.
b. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle
attachment and cream together on medium-high for 2 to 3 minutes, until fluffy
and pale yellow in color. Scrape down the sides of the bowl with a spatula. On
low speed, add the egg yolk and increase the speed to medium -high and beat for 1
to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale
white.
c. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a
minute, until your dough comes together and any remnants of dry ingredients
have been incorporated. The dough will be a slightly fluffy, fatty mixture in
comparison to your average cookie dough. Scrape down the sides of the bowl.
d. Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a
silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it
out until it is 1/4 inch thick. The dough won’t end up covering the entire pan; this
is ok.
e. Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top
and puffed slightly but set firmly. Cool completely before using. Wrapped well in
plastic, the oat cookie will keep fresh in the fridge for up to 1 week.
2. Milk Bar Pie Filling
i. NOTE - You must use a stand mixer with a paddle attachment to make this
filling. It only takes a minute, but it makes all the difference in the
homogenization and smooth, silky final product. I repeat: A hand whisk
and a bowl or a granny hand mixer will not produce the same results.
Also, keep the mixer on low speed through the entire mixing process. If
you try to mix the filling on higher speed, you will incorporate too much
air and your pie will not be dense and gooey-the essence of Milk Bar Pie.
ii. **NOTE ON EGG YOLKS - It will be the death of your wildly dense pie
filling if there is any bit of egg white in the mixture. I believe the easiest,
and best, way to separate an egg is to do so in your hands. You may also
use the two half-shells to separate the eggs, but the cracked shells can tear
the yolk open, and you may not totally separate all the white. If you do
this by hand, you can feel when you get every last bit of white away from
the yolk. Remember to wash your hands under warm soapy water for 30
seconds or more before and after you handle raw eggs! Save your egg
whites for peanut butter nougat or pistachio cake, or cook them up for
your doggies, for a shinier coat.
b. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl
of a stand mixer fitted with the paddle attachment and mix on low speed until
evenly blended..
c. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients
are moist.
d. Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes
until any white streaks from the cream have completely disappeared into the
mixture. Scrape down the sides of the bowl with a spatula.
e. Add the egg yolks, paddling them into the mixture just to combine; be careful not
to aerate the mixture, but be certain the mixture is glossy and homogeneous. Mix
on low speed until it is.
f. Use the filling right away, or store it in an airtight container in the fridge for up to
1 week.
3. Pie Assembly
a. Heat the oven to 350°f.
b. Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and
off until the cookie is broken down into a wet sand. (If you don’t have a food
processor, you can fake it till you make it and crumble the oat cookie diligently
with your hands.)
c. Transfer the crumbs to a bowl, add the butter, and knead the butter and ground
cookie mixture until moist enough to form into a ball. If it is not moist enough to
do so, melt an additional 14 to 25 g (1 to 11⁄2 tablespoons) butter and knead it in.
d. Divide the oat crust evenly between 2 (10-inch) pie tins. Using your fingers and
the palms of your hands, press the oat cookie crust firmly into each pie tin,
making sure the bottom and sides of the tin are evenly covered. Use the pie shells
immediately, or wrap well in plastic and store at room temperature for up to 5
days or in the fridge for up to 2 weeks.
e. Put both pie shells on a sheet pan. Divide the Milk Bar Pie® filling evenly
between the crusts; the filling should fill them three-quarters of the way full. Bake
for 15 minutes only. The pies should be golden brown on top but will still be very
jiggly.
f. Open the oven door and reduce the oven temperature to 325°f. Depending on your
oven, it may take 5 minutes or longer for the oven to cool to the new temperature.
Keep the pies in the oven during this process. When the oven reaches 325°f, close
the door and bake the pies for 5 minutes longer. The pies should still be jiggly in
the bull’s-eye center but not around the outer edges. If the filling is still too jiggly,
leave the pies in the oven for an additional 5 minutes or so.
g. Gently take the pan of Milk Bar Pies out of the oven and transfer to a rack to cool
to room temperature. (You can speed up the cooling process by carefully
transferring the pies to the fridge or freezer if you’re in a hurry.) then freeze your
pies for at least 3 hours, or overnight, to condense the filling for a dense final
product—freezing is the signature technique and result of a perfectly executed
Milk Bar Pie.
h. If not serving the pies right away, wrap well in plastic wrap. In the fridge, they
will keep fresh for 5 days; in the freezer, they will keep for 1 month. Transfer the
pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before
you’re ready to get in there.
i. Serve your Milk Bar Pie cold! Decorate your pie(s) with confectioners’ sugar,
either passing it through a fine sieve or dispatching pinches with your fingers.
Isolation Ice Cream
This one’s short and very sweet! Try making your own ice cream at home!
Total Time: 5min
Yield: 6 servings
Ingredients:
● 13⁄4 cups heavy cream
● 11⁄4 cup whole milk
● 3⁄4 cup sugar
● 1⁄8 teaspoon fine sea salt
● 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or
● Optional: 2 cups of add-ins - soft brownies, cookies, and blondies work great
Directions:
1. Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the
vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over
medium heat, just until the sugar dissolves. Remove from the heat and add the remaining
cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the
refrigerator.
2. When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice
cream maker. Churn according to the manufacturer's instructions. Transfer the finished
ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!
Social Distancing Sundae
Once you’re done making homemade Isolation Ice Cream, top it off with this Social Distance
Sundae recipe!
Total Time: 30mins
Yield: 12 servings
Ingredients:
● 2 sticks butter, softened, plus more for greasing
● 1 cup brown sugar
● 1/2 cup white sugar
● 2 whole eggs
● 2 teaspoons vanilla extract
● 2 1/4 cups all-purpose flour, plus more for dusting
● 1 1/2 teaspoons salt
● 1 teaspoon baking soda
● 1 teaspoon (heaping) instant coffee granules
● 8 ounces chocolate chips or chocolate chunks (more to taste!)
● Hot fudge, for drizzling
● Caramel sauce, for drizzling
● Vanilla ice cream
● Whipped cream
● Maraschino cherries
Directions:
1. Preheat the oven to 375 degrees F.
2. Mix the butter, brown sugar and white sugar until combined. Add the eggs and vanilla
and mix together.
3. In a separate bowl, stir together the flour, salt, baking soda and instant coffee. Add to the
wet ingredients in batches, mixing gently after each addition. Gently mix in the chocolate
chips or chunks.
4. Thoroughly grease and flour a quarter sheet pan or a 9- by 13-inch baking pan. Spread
the cookie dough into the pan, spreading out the surface.
5. Bake for 15 to 18 minutes until done (longer if needed to make sure it's set. (If doubling
the recipe then increase the cooking time to 20 to 22 minutes.)
6. To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate.
Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel
sauces. Finish with whipped cream and a cherry.
CDC S’More Cups
This quick CDC S’More Cup is a must have while in quarantine!
Total Time: 3hr
Yield: 24 servings
Ingredients:
● 7 whole graham crackers (1 cup/250 mL finely crushed)
● 1/4 cup (50 mL) powdered sugar
● 6 tbsp (90 mL) butter, melted
● 4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
● 12 large marshmallows
Directions:
1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag.
Finely crush into crumbs using Baker's Roller®. Combine graham cracker crumbs,
powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop
of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow
cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile,
break two of the candy bars into rectangles. Remove pan from oven; place one rectangle
into each cup.
2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water.
Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or
until marshmallows are just slightly softened. Remove from oven to Stackable Cooling
Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on
HIGH 1-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top
of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1
hour or until set.
Covid Cookies
Always worried your cookies won’t be as good as you want? Try this simple recipe!
Total Time: 1hr
Yield: 4 dozen
Ingredients:
● 1 cup butter, softened
● 1 cup white sugar
● 1 cup packed brown sugar
● 2 eggs
● 2 teaspoons vanilla extract
● 1 teaspoon baking soda
● 2 teaspoons hot water
● 1⁄2 teaspoon salt
● 3 cups all-purpose flour
● 2 cups semisweet chocolate chips
● 1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs
one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter
along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto
ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Boredom Beer Bread
This savory Beer Bread is a great staple!
Total Time: 1hr 10min
Yield: 1 loaf
Ingredients:
● All-purpose flour
● Baking powder
● Salt
● Honey
● Beer
● Butter
● Optional:
○ Herbs: Stir some fresh or dried herbs into the batter
○ Garlic: Feel free to also mince a clove or two of garlic and add it to the batter to
make garlic beer bread
○ Cheese: Add in a cup or so of shredded cheese to make cheesy beer bread
Directions:
1. Make the batter. Super simple! Just stir together the dry ingredients in a mixing bowl,
then stir in the beer and honey until combined.
2. Add the butter. Pour about half of the melted butter into a 9×5-inch bread pan, and brush
it all around to grease the inside of the pan. Add the batter and spread it out in an even
layer. Then brush the remaining melted butter evenly on top of the batter.
3. Bake. Bake for 40 to 50 minutes, until a toothpick or knife inserted in the middle comes
out clean. Remove and transfer the pan to a wire baking rack and let the bread cool for at
least 10 minutes.
4. Serve. Slice with a bread knife, serve warm and enjoy!
Disease Danish
This one is for if you have a lot of time one your hands, but the payoff is so worth it!
Total Time: 6hr
Yield: 2 braids, 4-6 servings each
Ingredients:
● Pastry
○ 1/4 cup (60ml) warm water, 105°F (41°C)-115°F (46°C)
○ 2 and 1/4 teaspoons active dry yeast (1 standard package)
○ 1/2 cup (120ml) milk, at room temperature*
○ 1 large egg, at room temperature
○ 1/4 cup (50g) granulated sugar
○ 1 teaspoon salt
○ 2 and 1/2 cups (315g) unbleached all-purpose flour (spoon & leveled)
○ 14 Tablespoons (210g) unsalted butter, cold
● Egg Wash
○ 1 large egg
○ 2 Tablespoons (30ml) milk
Directions:
1. Whisk the yeast and warm water together in a large bowl. Allow to sit for 3 minutes until
foamy. Add milk, egg, granulated sugar, and salt. Once these wet ingredients are mixed
together, set the bowl aside and make your butter/flour mixture.
2. Cut butter into 1/4 inch slices and add to a food processor or blender. Top with flour.
Pulse the mixture 10-12 times, until butter is fairly crumbled.
3. Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures
together. Do not be angry with the dough! You want to be very, very, very gentle when
you are folding the two together. Fold *just until* the dry ingredients are moistened. The
butter must remain in pieces, which creates a flaky pastry. Turn the dough out onto a
large piece of plastic wrap. Wrap the dough up tightly and refrigerate for at least 4 hours
or overnight.
4. After 4-12 hours, take the dough out of the refrigerator to begin the “rolling and folding”
process. Flour a work surface. The dough will be sticky, so make sure you have flour
nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a
small square. From there, roll out into a 15 inch long rectangle using your rolling pin.
You may have to continue to lightly flour the counter as you are rolling. Fold the dough
together as if it were a business letter. And roll it out into a 15 inch long rectangle again.
Then, fold again into a business letter. You’ll repeat rolling and folding 1 more time for a
total of 3 times.
5. Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1
day.
6. After at least 30 minutes, take the dough from the refrigerator, unfold it, then cut it in
half. Wrap 1 half up and keep chilled as you work with the first half. Roll out your dough
to make a 12×6 inch rectangle. I rolled this dough out onto a floured work surface, but I
suggest you roll it out onto a lined baking sheet. (Lined with parchment paper or a
silicone baking mat.) It is tough to transfer the braided dough from the counter to the
baking sheet, unless you are very careful!
7. Cut off two corners of the dough and then two small triangles at the other end. (visual
below)
8. Spread 1/2 of the filling (raspberry or cream cheese) down the length of the center of the
strip. Cut slanting strips (3/4 inch – 1 inch each) along both sides. I used a very sharp
knife, but a pastry wheel or pizza cutter will work just fine. I find this video VERY
helpful. Fold the bottom end up to “seal” the filling in and allow the braid to rest for
15-20 minutes as you preheat your oven. Repeat with the second half of the dough and
the rest of the filling.
9. Preheat oven to 400°F (204°C). Beat the egg wash ingredients together. Brush the top of
the pastry with egg wash. There will be enough egg wash for both braids. The egg wash
gives your pastry that beautiful sheen.
10. Bake each braid for 15-16 minutes or until golden brown. Make sure to rotate the pan at
least two times to ensure the braid is browning evenly. My oven has hot spots, so I
rotated my braid every 5 minutes. Mine took 16 minutes.
11. Allow to cool for at least 10 minutes. Drizzle with glaze, slice, and enjoy!
Quarantine Quesadilla
For a nice lunch, have a go at this Quarantine Quesadilla!
Total Time: 40min
Yield: 4 servings
Ingredients:
● 1 tbsp. extra-virgin olive oil
● 2 bell peppers, thinly sliced
● 1/2 onion, thinly sliced
● Kosher salt
● Freshly ground black pepper
● 1 lb. boneless skinless chicken breasts, sliced into strips
● 1/2 tsp. chili powder
● 1/2 tsp. ground cumin
● 1/2 tsp. dried oregano
● 4 medium flour tortillas
● 2 c. shredded Monterey jack
● 2 c. shredded cheddar
● 1 avocado, sliced
● 1 tbsp. vegetable oil
● 2 green onions, thinly sliced
● Sour cream, for serving
Directions:
1. In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and
season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
2. Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken with
spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through,
8 minutes. Transfer to a plate.
3. Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both
cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and
green onions. Fold the other half of the tortilla over and cook, flipping once, until golden,
3 minutes per side. Repeat to make 4 quesadillas.
4. Slice into wedges and serve with sour cream.
6 Foot Distance Scone
These scones are a quick treat for everyone stuck in the house!
Total Time: 1hr
Yield: 12 scones
Ingredients:
● Dough
○ 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour or Gluten-Free
Measure for Measure Flour
○ 1/3 cup (67g) sugar
○ 3/4 teaspoon salt
○ 1 tablespoon baking powder
○ 1/2 cup (113g) cold butter
○ 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts,
Jammy Bits, or a combination, optional
○ 2 large eggs
○ 2 teaspoons vanilla extract or the flavoring, of your choice
○ 1/2 cup to 2/3 cup (113g to 152g) half-and-half or milk
● Topping
○ 2 teaspoons milk
○ 2 tablespoons sparkling white sugar or cinnamon-sugar, optional
Directions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger
chunks of butter to remain unincorporated.
3. Stir in the fruit, chips, and/or nuts, if you're using them.
4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and
half-and-half or milk.
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds
together.
6. Line a baking sheet with parchment; if you don't have parchment, just use it without
greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each
half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've
added fruit, nuts, etc.). The circles should be about 3/4" thick.
8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or
cinnamon-sugar, if desired.
9. Using a knife or bench knife that you've run under cold water, slice each circle into 6
wedges.
10. Carefully pull the wedges away from the center to separate them just a bit; there should
be about 1/2" space between them, at their outer edges.
11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes,
uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones
more tender and allows them to rise higher. It also chills the fat, which will make the
scones a bit flakier. While the scones are chilling, preheat the oven to 425°F with a rack
in the upper third.
12. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a
light golden brown. When you pull one away from the others, it should look baked all the
way through; the edge shouldn't look wet or unbaked.
13. Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're
delicious as is, but add butter and/or jam, if you like.
14. When the scones are completely cool, wrap them in plastic and store at room temperature
for up to several days. To reheat room-temperature scones, place on a baking sheet, tent
lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
Zoom Zimtsterne
This traditional German almond cookie is a blessing!
Total Time: 1hr
Yield: 2 dozen stars
Ingredients:
● 15 ounces sliced almonds, with skin (about 4 1/2 cups)
● 1 1/4 teaspoons ground cinnamon
● 3 large egg whites, room temperature
● 2 teaspoons finely grated lemon zest
● 2 1/4 cups confectioners' sugar, plus more for rolling
Directions:
1. Sift the confectioners' sugar.
2. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds
and all the cinnamon in a food processor. Process until the nuts are finely ground, with
just a few larger pieces.
3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they
hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while
whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more.
Set aside 2/3 cup of this meringue for topping the cookies.
4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make
a stiff dough.
5. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone
baking mats.
6. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with
confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more
sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the
dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently
peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip
again and gently pull off the other side of the paper so that the dough is fully released
from it.
7. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking
sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to
spread the reserved meringue over the top of each cookie, taking care not to let the
meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative
pattern into the meringue.
8. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about
30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out
in the oven for 10 more minutes.
Sources:
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