Page 102 - Allrecipes (January 2020)

RECIPES 1. Cook meat, carrot, onion, and garlic and vanilla in a large bowl with an electric melted, about 5 minutes. Remove from

in a large skillet over medium heat until
until melted.
meat is browned. mixer until thick and stiff. Chill. heat, add remaining chocolate, and stir
Meanwhile, Make Frosting
2. Transfer (undrained) to a 4- to 5-qt. 6. Beat softened butter in a very large 5. Dip each cooled macaroon partially
slow cooker. Stir in crushed tomatoes, bowl with an electric mixer using clean into chocolate and let stand, chocolate
milk, tomato paste, salt, basil, oregano, beaters on medium until creamy, about sides down, on parchment paper until
black pepper, and red pepper flakes. 2 minutes. Beat in 1/2 cup powdered chocolate sets.
Cover and cook on Low 8 hours. Stir in sugar. Add 2 Tbsp. cream and the vanilla
armagazine.com/chocolate-dipped-
1/4 cup Parmesan. Serve over pasta topped and salt; beat on low until combined. coconut-macaroons
with additional Parmesan. Gradually beat in remaining 11/2 cups
GLUTEN-FREE
powdered sugar and the cocoa just until
armagazine.com/slow-cooker-bolognese PER MACAROON: 156 CAL; 11G FAT (9G SAT); 2G PRO;
combined. Beat until fluffy, scraping 13G CARB (2G FIBER, 10G SUGARS); 58MG SODIUM
HEALTHY
bowl as needed, 5 minutes more. Add
PER SERVING (1 CUP PASTA AND 1 CUP SAUCE): 410
J
CAL; 9G FAT (3G SAT); 24G PRO; 60G CARB (6G FIBER, remaining 1 Tbsp. cream and beat on
12G SUGARS); 760MG SODIUM CHEF OHN’S
high 1 minute more. RUSSIAN EA CAKES
T
7. Unroll cake and remove towel. Using
BÛCHE DE NOËL an offset spatula, spread filling to within HANDS-ON 15 MIN TOTAL 30 MIN
MAKES 42 SUBMITTED BY CHEF JOHN
DESSERTS pp. 58–61 SERVES 12 SUBMITTED BY TYRARACHELE seam side down, and chill up to 1 day. A double-dip in powdered sugar gives
1 inch of cake edges. Roll cake up, trim
HANDS-ON 45 MIN TOTAL 1 HR, 30 MIN
ends if necessary, set on a serving plate,
★★★★★ 41 REVIEWS
★★★★ 291 REVIEWS
Frost before serving (see “Decorate the
these little tea cakes their snowy look.
Perfect Bûche de Noël” on page 58).
For Cake
The dough may seem dry, but the end

6 eggs, at room
armagazine.com/buche-de-noel
result? Cookies that melt in your mouth.
temperature, separated
GLUTEN-FREE
1 cup unsalted butter,

3/4 cup white sugar
PER 3/4-INCH SLICE: 374 CAL; 23G FAT (14G SAT);
at room temperature
WONDERLAND 1/3 cup unsweetened cocoa powder 5G PRO; 41G CARB (2G FIBER, 37G SUGARS); 1/8 tsp. salt
156MG SODIUM
11/3 cups powdered sugar
11/2 tsp. vanilla extract
1 cup finely chopped
1/8 tsp. salt
CHOCOLATE-DIPPED
toasted walnuts

Powdered sugar, for dusting
MACAROONS
COCONUT
1 tsp. vanilla extract
For Filling
11/2 cups heavy cream
HANDS-ON 20 MIN TOTAL 1 HR, 5 MIN
2 cups plus 2 Tbsp. flour

MAKES 32 SUBMITTED BY CHEF JOHN
1/3 cup powdered sugar
WINTER 1/4 cup unsweetened cocoa powder ★★★★ 22 REVIEWS 1. Preheat oven to 350°F. Line a rimmed
1 tsp. vanilla extract

baking sheet with a silicone baking mat or
Coconut flakes add a perfect crunch—
For Chocolate Buttercream Frosting
parchment paper.
reminiscent of icy snow under boots
1/2 cup butter, softened
2. Put butter, 1/3 cup powdered sugar,
and sleds—to sweet treats. For a winter-

2 cups powdered sugar
white blowout, consider dipping in white the walnuts, vanilla, and salt in a bowl.
3 Tbsp. heavy cream Top with flour. Mix with clean hands until
1/2 tsp. vanilla extract chocolate instead of semisweet. dough comes together and can easily
Dash salt 1 (14-oz.) can sweetened be shaped into balls. [If you see chunks
1/4 cup unsweetened cocoa powder condensed milk of flour or butter, keep mixing.]
Make Cake 2 egg whites 3. Scoop dough into 2-tsp. portions and
1. Preheat oven to 375°F. Line a 10x15- 2 tsp. vanilla extract roll into generous 1-inch balls. Arrange
inch baking pan with parchment paper, 1/2 tsp. fine sea salt about 2 inches apart on prepared
then coat with cooking spray. 1/4 tsp. almond extract baking sheet. Bake until lightly golden,
2. Beat egg yolks and 1/2 cup white sugar 5 cups finely shredded 15 to 18 minutes. Let cool slightly,
unsweetened coconut about 5 minutes.
in a large bowl with an electric mixer until
very thick and pale, about 5 minutes. Mix (about one 16-oz. pkg.) 4. Meanwhile, put remaining 1 cup
in cocoa, vanilla, and salt. In another large 6 oz. semisweet chocolate, chopped powdered sugar in a shallow bowl.
Add cookies to bowl and roll to
glass bowl, using clean beaters, whip 1. Preheat oven to 350°F. Line 2 baking
egg whites to soft peaks. Gradually add sheets with silicone baking mats or coat in powdered sugar. Let cookies
remaining 1/4 cup white sugar and beat parchment paper. cool completely, then toss again in
until stiff peaks form. Immediately fold 2. Whisk together sweetened condensed powdered sugar.
egg yolk mixture into egg white mixture. milk, egg whites, vanilla, salt, and almond armagazine.com/chef-johns-
Spread batter evenly in prepared pan. extract in a bowl. Add 32/3 cups coconut. russian-tea-cakes
3. Bake until cake springs back when Mix with a spatula until mixture is sticky QUICK
lightly touched, 12 to 15 minutes. and holds together. Shape into balls PER 3-COOKIE SERVING: 285 CAL; 19G FAT (9G SAT); 3G
PRO; 27G CARB (1G FIBER, 11G SUGARS); 23MG SODIUM
Cool 10 minutes in pan on a wire rack. using a heaping tablespoon. Roll balls in
4. Dust cake with powdered sugar and remaining coconut and arrange evenly on
top with a clean dish towel. Run a knife prepared baking sheets. WHITE CHOCOLATE
around edges of pan to release edges 3. Bake until golden, about 20 minutes. BLONDIES
and turn the warm cake out with towel Let cool on baking sheets on wire racks,
onto a work surface. Remove and discard about 20 minutes. HANDS-ON 20 MIN TOTAL 40 MIN
SERVES 16 SUBMITTED BY JENN ROCHON
parchment paper. Starting at a short 4. Meanwhile, put two-thirds of the
end, loosely roll cake up with the towel. chocolate in a bowl set over a pan of ★★★★ 196 REVIEWS
Cool 30 minutes on wire rack. simmering water. Heat, stirring frequently These classics remind us of white-out
Meanwhile, Make Filling and scraping sides with a rubber spatula blizzards. The bars are kid-friendly—
5. Beat cream, powdered sugar, cocoa, to avoid scorching, until chocolate is perfect to whip up on a snow day or
when cabin fever strikes.
ALLRECIPES.COM 108 DEC/JAN 2020