TSC Kitchen!

Our dear TSC Fans!
This Sunday we start our new, special series on TSC blog. We want to give you even more inspirations than before. So that we’ve planned some new theme series. They’re going to appear on almost every Sunday, each month – 4 new series! You’ll find tons of inspirational projects from our Design Team on every level, so many styles with great techniques in one interesting theme.

Today we start our first TSC Kitchen post! As our motto is „Scrapbooking is like baking cupcakes (…)” we decided to share with you our favourite recipes once a month. They’re going to be our special dishes, receipes for desserts or lunch, characteristic for our countries or our families. But that’s not all! Each recipe is accompanied with a special scrapbooking and culinary project!

We hope that you’ll love our ideas and use them! We’d like to!! So, feel invited to our TSC March Kitchen full of sweetness! Enjoy!

Polish people like to eat a kind of crisped cookies called „faworki”. In free translation you can call them „favs” and they look like bow tie cookies. My sister and I love that desserts so much. We can’t celebrate Shrove Thursday without them! When we’re younger we used to spent all day in the kitchen making those cookies while the next day -  Friday was free of kitchen duties. Nowadays we’re far away from each other, but I hope our „favs” come back!

~~ FAWORKI ~~

• 4 cups wheat flour
• 1 cup sour cream
• 5 egg yolks
• 1 tablespoon spirit alkohol
• salt
• oil

Put all the ingredients to the bowl (besides the oil as you use it for frying).  Knead the dough thoroughly. When the dough is smooth and stretchy put it to the fridge for about 30 minutes. Before wrap it into the tin-foil.
Next you have to roll out the dough in order to get a very thin layer. Cut into strips about 3 inches long then make a slit long ways down the middle.  Pullone of the ends through like a bow. Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners’ sugar.

I love macaroons, so I wanted to present the recipe of these little treats! They are typically French, so I put the recipe under the Eiffel Tower. The papers are cut four times in the template of the Eiffel Tower and then glued together, side by side.

~~ FRENCH ALMOND MACAROON ~~

• 6 ounces slivered blanched almonds
• 2 cups confectioners’ sugar
• 3 egg whites (at room temperature)
• 1/8 teaspoon cream of tartar
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• pinch salt
• 1/8 teaspoon almond extract
• chocolate ganache or French buttercream filling

Preheat oven to 450 degrees and adjust rack to center of the oven. Line two baking sheets with parchment paper and have a third, unlined, baking sheet ready. Combine almonds and confectioners’ sugar together in a food processor fitted with the metal chopping blade. Pulse together until almonds are powdery, like almond flour.

In a large bowl, combine egg whites and cream of tartar. Beat on medium speed until soft peaks form. Increase speed to high and continue beating, adding sugar 1 tablespoon at a time, until stiff glossy peaks form.

With a large rubber spatula, gently fold the almond mixture, extracts, and salt into the egg whites. Do not over-blend, as this will deflate the batter.

Spoon the batter into a large 16- to 18-inch piping bag and pipe 1-inch mounds of batter onto the prepared baking sheets. Let sit for 20 minutes.

Bake macaroons (one sheet at a time) for 1 minute.

Reduce oven temperature to 375 and slip the unlined baking sheet under the sheet of macaroons. This will preserve the macaroons’ delicate beige color and prevent them from over-cooking. Bake for an additional 8 to 10 minutes, or until the macaroons have a smooth, shiny surface and are dry to the touch.

Remove from oven. Lift one corner of the parchment and pour a scant ¼ cup cold water directly onto the hot baking sheet, UNDER the parchment (without getting the macaroons wet). The steam will help release cookies from the parchment. Let cool on a wire rack for a few minutes before carefully removing them with a metal spatula.

Later, sandwich 2 macaroons together with 1 to 2 teaspoons of your favorite chocolate ganache or French buttercream icing.
— From Simple French Desserts, by Jill O’Connor, Chronicle Books, 2000

My son Kubus was born with a strong allergy to many foods and substances, therefore he can’t eat many of the baked delicacies Grandma Basia is famous for. But Granny doesn’t want him to sit sadly at the table, and prepares a special milk-less gingerbread cake, only for him Besides a special apple pie it’s the only cake he can eat. And so I decided that deserves a special LO

~~ GRANNY’S BASIA GINGERBREAD CAKE ~~

• 3 eggs
• 2 cups flour
• 11 tablespoons oil
• 1 cup sugar
• gingerbread spice
• a small jar of plum jam
• a full tea spoon baking soda
• 3 tablespoons kefir

Directions are not complicated, the important thing however is constant whipping and then delicate mixing with a wooden spoon.

1. separate egg white from yolk and whip stiff.

2. when stiff, gradually add sugar, still whipping.

3. add the yolks, one by one

4. gradually add oil till lasts

5. continue whipping for another minute

6. mix flour with gingerbread spice and gradually add to the mixture

7. add soda to kefir (don’t worry about hte froth ) and add to the mixture

8. add plum jam.

If you like, you can also add raisins, orange peel etc. Pour the lot into a 4″ x 10″ baking pan lined with baking paper and bake for ca. 45 minutes in 190 degrees C (375 degrees F). Bon appetit!

One of my favourite treats are corn flakes cupcakes. My friend call them ”muffins”. I love them as the receipe is rather simple and they’re delicious. They’re also perfect treat both for kids and adults. As I’m always losing the receipe, I decided to make a layout with it. I want to put it into the frame and hang it in my kitchen. The ingredients are clearly visible but the instruction is on a tag hidden under the photo.

~~ CORNFLAKES MUFFINS ~~

• 2 ½ cup of corn flakes
• 1 ¼ cup of milk
• ⅓ cup of oil
• 1 ¼ cup of flour
• ¾ cup of sugar
• ½ teaspoon of salt
• 3 teaspoons of baking powder
• 1 medium egg

Instructions:

1. Mix the corn flaks with milk and let it rest for 1-2 minutes.
2. Add oil and mix it thoroughly.
3. Add all the dry ingredients and mix.
4. Add egg. Mix.

Bake for 25 minutes in the 356F degrees. You can make 12 muffins with this recipe.

And last but not least  in our today’s sweet journey , we have something important, which is a “must have” for each Housewife and Scrapper – a handmade recipe book!

I love the teal and yellows in the My Private Happiness range so I took advantage of them to brighten up my kitchen.  I am going to use this recipe book as a keepsake for my children so they can remember some of the favourite things we cooked when they were kids. I used the paper pad for the centre with some of the tags layered, then fussy-cut some of the flowers, leaves and bird, to add lots of interesting details to the cover.  The tabs for the pages I also fussy cut. You could add labels too, like snacks, drinks, main meals…and so on.

Designers used The ScrapCake collections:

One Moment In Time, My Private Happiness and Cozy Xmas

More photos of these amazing projects you can find on our TSC Designer’s blogs! Thank you for stopping by and sitting at our TSC Kitchen table today! Next Sunday we will share an another new TSC series blog post! Please, visit us everyday!