Natashas Kitchen

  ingredients  ½ cup white sugar 1 cup minced fresh strawberries ¼ cup cold water 1 (.25 ounce) envelope unflavored gelatin 2 tablespoons lemon juice ½ cup hot water 2 eaches egg whites 1 pinch salt ½ cup whipping cream, chilled ¼ cup white sugar ¼ teaspoon cream of tartar ½ teaspoon almond extract  Ingredients  Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for  30 minutes. Mix gelatin with cold water in a medium bowl to soften. Add hot water  to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries,  lemon juice, and salt. Place the bowl in the refrigerator to chill until  the mixture mounds when spooned, about 1 hour. Place a large bowl  and electric beaters in a freezer. Beat whipping cream using an electric mixer in the chilled large bowl  using th chilled beaters until foamy. Add 1/4 cup sugar and almond  extract gradually; continue beating until stiff peaks form. Fold the  chilled strawberry mixture into the whipped cream. Place egg whites in a s

  INGREDIENTS 8 ounces semi-sweet chocolate  3 tablespoons salted butter 0.5 cup creamy peanut butter   1 cup+ powdered sugar   INSTRUCTIONS Mix  butter and peanut butter together. Gradually stir in powdered  sugar until combined well into a dough ball. you can  add more  powdered sugar a little at a time until mixture holds together in a large  ball. Cover and let peanut butter dough sit for about 17 minutes to  firm up, and refrigerate until ready to form balls. Shape into 1-inch balls and refrigerate for at least 22 minutes to allow  to firm up. Dough balls should hold shape before dipping in chocolate.  Dip peanut butter balls one at a time into melted chocolate, allowing  excess to drip off. Place on waxed paper lined baking sheet, cover  and refrigerate until ready to serve.

  INGREDIENTS CAKE 2 cups (450g) granulated sugar 1 1/2 cups (336g) vegetable oil 2 tsp. McCormick vanilla extract 3 large eggs room temperature 3 cups (384g) all-purpose flour 1 tsp. baking soda 1 tsp. cinnamon spice 1 tsp. salt 3 medium Granny Smith apples - peeled, cored.  and chopped CARAMEL GLAZE 1/2 cup (1 stick, 113g) butter 2 tsp. heavy cream 1/2 cup packed brown sugar 1 tsp. vanilla extract INSTRUCTIONS CAKE Preheat the oven to 325°F (175°C). Grease a 9 inch  Bundt pan. In a large bowl, beat the sugar, oil, vanilla,  and eggs  with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon,  and  salt; stir into the batter just until blended. Fold in the apples by hand. Pour into the  prepared  bundt pan. Bake for 55-70 minutes or until an inserted  toothpick comes out clean. Allow to cool for about 20 minutes in the pan and  then invert on to a wire rack. CARAMEL GLAZE Heat the butter, heavy cream, and brown sugar in a  small saucepan over medium heat.

  Ingredients 2 large eggs eggs 0.25 teaspoon salt 0.25 teaspoon baking powder 1 teaspoon vanilla extract 0.5cup butter 1 cup white sugar 1.25cup unsweetened cocoa powder 0.5 cup all-purpose flour Frosting: 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar 3 tablespoons butter 3 tablespoons unsweetened cocoa powder Directions Preheat oven to 175 degrees C. Grease and flour an  8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir  in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup  flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for  30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons softened butter, 3  tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup  confectioners' sugar. Stir until smooth. Frost brownies while they are  still warm.

  Ingredients ½ cup chopped red onion 3.8 ounce can sliced black olives about 1 cup 1 pound rotini or penne pasta white or whole wheat 1 red bell pepper chopped 1 yellow bell pepper chopped 1 pint cherry or grape tomatoes halved ¼ cup chopped fresh parsley 1 cup Italian dressing store bought or homemade salt and pepper to taste 4 ounces mozzarella cheese cubed (1 cup) ½ cup shredded or grated Parmesan cheese Instructions Bring a large pot of salted water to a boil.  Add the  pasta and cook according to package directions  for al dente. Drain, rinse with cool water, then drain  well and transfer to a large bowl. Set the pasta aside to cool while you prepare the  remaining ingredients, stirring the pasta  occasionally to keep it from sticking together. While the pasta cools, chop the vegetables and  other ingredients. Add the remaining ingredients to the bowl with the  cooled pasta. Stir in the dressing until well  combined. Taste and season with extra salt and  pepper as needed. Chill i

  INGREDIENTS 113g unsalted butter 194 g Ritz cracker crumbs  1 1/4 cups 142g powdered sugar 3/4 cup  + 2 tablespoons creamy peanut butter  divided 1 cup chocolate chips INSTRUCTIONS Line a 9x9-inch or 9x13-inch pan with foil and spray  with cooking spray.  Place melted butter, Ritz cracker crumbs,  powdered sugar, and 3/4 cup peanut butter in a  large bowl. Mix by hand until combined. Press  firmly into prepared pan. Place chocolate chips and remaining 2  tablespoons peanut butter in a microwave-safe  bowl. Heat on 50% power in 30 second increments,  stirring between each, until melted and smooth.  Pour over bars and spread with a spatula to evenly  coat. Chill for at least 1 hour to set, slice into bars. **It’s  best to slice them at room temperature so your  chocolate doesn’t shatter.** These can be stored in an airtight container at  room temperature or in the refrigerator, depending  on how warm your house is. The chocolate will get  melty if it’s too hot, so use your judgement on

  Ingredients 1.25 cups sugar 0.75 cup unsalted butter 3  eggs 1 cup whole milk 0.25 cups flour 2 teaspoons vanilla extract 1.5 teaspoon salt 2.25teaspoons baking powder Instructions In 352 degrees and butter and flour two 8" cake pans. Sift together the flour, baking powder and salt then set aside. To your stand mixer add the butter and sugar and beat them together  until light and fluffy on medium speed, 3 minutes, then add in the  eggs one at a time 15 seconds apart along with the vanilla then lower  the speed to low. Add the flour mixture and milk, alternating a little of  each at a time. Pour into the cake pans evenly and baked for 30 minutes until a  toothpick comes out clean. Once cakes are cooled frost them with your buttercream frosting.

  Ingredients For the macarons: 200 grams sugar powder 125 almond meal 100 grams egg whites Pinch of salt 40 grams sugar 1 tsp. instant coffee powder Espresso and white chocolate ganache : 100 grams white chocolate 25 ml. espresso Espresso and dark chocolate ganache : 100 ml. heavy cream 150 grams dark chocolate  30 ml. espresso Instructions Sift powdered sugar and almond powder  into a large bowl. It is important to sift  carefully and do not leave large chunks in  the mixture. Put the egg whites and salt in the bowl of an  electric mixer with a whisking hook and  beat on high speed until meringue begins  to  form and the mixture starts to whiten. Add sugar and continue beating until a  glossy and stable meringue forms. Instant  coffee and beat until it is absorbed into the  meringue. Add almond powder to the meringue and  fold carefully with a spatula. At first, stir  slightly aggressive, and then go through a  gentle fold until the mixture is uniform,  stable but not liquid. Transfe

  Ingredients FIRST PART: THE SPONGE 0.25 cup warm milk 2 .5 tsp  yeast  1  egg 2 cups  flour SECOND PART: THE DOUGH 0.25 cups sugar 4  eggs  1.5 c  flour 1 tsp salt 1.5 sticks unsalted butter ; FOR THE EGG WASH 1  egg 1 tbsp milk Instructions MAKE THE SPONGE In the bowl of heavy duty mixer, Add the yeast, milk,1 cup all purpose  flour and egg. Mix just until combined. Sprinkle the remaining 1 cup of  flour over the top as if to cover mixture. Let this stand for about 45  minutes.  MAKE THE DOUGH Add the salt, sugar, eggs and 1 cup of flour to the bowl with the yeast  mixture. run the heavy duty mixer on low speed for about a minute .  Add the remaining half cup of flour and run the mixer in medium  speed. Continue to beat, scraping the bowl as needed, for about 15  minutes.  Now add the butter . Make sure that the butter is in in room  temperature, but not warm or oily. It should be pretty soft and  malleable.press it down using your thumb or beat it with a rolling pin  to give it a m