Rosemary Shortbread Cookie Sandwich - Honeysuckle скачать в хорошем качестве

Rosemary Shortbread Cookie Sandwich - Honeysuckle

Bakery vs Homemade MATCHA MOCHI CAKE:    • Bakery vs Homemade MATCHA MOCHI CAKE | HON...   Rosemary Shortbread Cookie Sandwich with fresh Rosemary! KITCHEN HERB GARDEN:    • Kitchen Herb Garden with Nature's Care - H...   SUBSCRIBE for more Lifestyle Vids: http://bit.ly/WatchHoneysuckle INSTAGRAM:   / honeysucklecatering   BLOG: http://www.honeysucklecatering.com/ Snapchat:   / honeysucklebee   When cooking with herbs most people think of savory dishes. But have you ever added them to your desserts? Today I’m partnering with Miracle-Gro Nature’s Care to make a buttery Rosemary cookie sandwich with a chocolate ganache filling using fresh rosemary that I grew in my kitchen herb garden! It’s a perfect aromatic pairing! #sponsored http://www.naturescare.com/smg/gosite... Rosemary Shortbread Cookie Sandwich Recipe: Ingredients: 1¼ cup of all purpose flour ½ tsp of kosher salt 1 tbsp fresh rosemary ⅓ cup of powdered sugar ½ tsp of vanilla extract ½ cup of room-temperature butter flour for rolling dough 3½ oz of dark chocolate, 71% cocoa ⅓ cup of heavy cream First I’ll start by making my shortbread dough. In my food processor I’ll add 1 ¼ cup of all purpose flour, ½ tsp of kosher salt, and a few sprigs of fresh rosemary that I’ve picked from my herb garden! I’ll pulse until the flour and herbs are evenly distributed and then I’ll add in ⅓ cup of powdered sugar, ½ tsp of vanilla extract, and ½ cup of room-temperature butter that I’ve already cut into chunks. It’s important for the butter to be at room temperature so that it pulses evenly. I’ll pulse it again for about a minute until the dough comes together. Then I’ll pour it onto a sheet of plastic wrap, wrap it up, and chill it in the fridge for about 15 minutes to let my dough rest. Once my dough has finished chilling I’ll lightly flour my working surface and roll out my dough. Using a cookie cutter that’s about 2 inches wide, I’ll cut my dough into the circles and place them on my baking sheet. I’m going to be able to make a lot of cookies with this dough so I’ll just take the scraps, re-roll it, and then cut more circles until I use it up. I’ve already preheated my oven to 325º F, and I’ll just bake my cookies 15 minutes until they’re nice and golden brown. While my cookies are baking I’ll work on my chocolate ganache filling. Here, I’ve got the golden ticket. I’m taking 3 ½ oz of dark chocolate, this one has 71% cocoa. I’ll just chop it up and place it into a bowl. Now I’m taking ⅓ cup of heavy cream that I’ve already heated up in the microwave, and I’ll just pour it over my chopped chocolate pieces. The heat from the heavy cream will absorb and melt into the chocolate so that it’ll make it easier for me to stir. And now I’ll set the chocolate ganache aside. By now my cookies are done so I’ll remove from the oven and let them cool completely. Now, to assemble the cookie sandwiches. I’ll take one rosemary shortbread cookie, a dollop of chocolate ganache, and I’ll spread it onto the cookie, then sandwich and squeeze with another cookie. Ta da! A rosemary shortbread cookie sandwich with a chocolate ganache filling. The chocolate pairs so well with the woodsy scent of the rosemary, and the butteriness of the cookie is perfect. You can actually taste the quality of the fresh rosemary in this cookie. This is such a unique treat and a great way to infuse herbs into your desserts. Have you ever used herbs in your desserts? Comment below and don’t forget to check out my video on how to plant your own kitchen herb garden, using Miracle-Gro Nature’s Care. Thanks for watching and I’ll see you next time! Bye Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. © 2016 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic