CO O K BOOK LO O K BOOK
Dedicated to those lovers of food and fashion. Whether you’re looking for a sweet treat or some wardrobe inspiration, Cookbook Lookbook is there for all of your fashion and food needs.
CONTENTS 1. January // Plum Tart 2. February // Rose Ice Cream 3. March // Key Lime Pie 4. April // Lavender Macarons 5. May // Blueberry Pavlova
7. July // Strawberry Cupcakes 8. August // Peach Cobbler 9. September // Banana Cream Pie
11. November // Apple Pie 12. December // Vanilla Bean Cheesecake
1. January // Plum Tart Ingredients - Sheet frozen puff pastry, thawed - All-purpose flour -1/4 cup chopped almonds - 3/4 cup sugar - 1/2 lemon juice - 2 pounds halved and pitted large plums - 6 tablespoons unsalted butter - 1 vanilla bean, split lengthwise and seeds scraped out - Vanilla ice cream
Directions Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits with a knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes. Cool on a rack.
Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, until amber, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine.
Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.
2. February // Rose Ice Cream Ingredients - 4 cups light cream - 3 cups heavy cream - 1 cup milk - 1 cup white sugar - 1 1/2 teaspoons rose extract - 1/4 teaspoon salt - Pink food coloring
Directions Whisk together the light cream, heavy cream, milk, sugar, rose water, salt, and pink food coloring in a bowl. Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately for soft-serve style or transfer to a container and store in the freezer for a few hours for a firmer ice cream.
3. March // Key Lime Pie Ingredients - 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers - 2 tablespoons sugar - 5 tablespoons unsalted butter, melted - 1 (14-ounce) can sweetened condensed milk - 4 large egg yolks - 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand) - 3/4 cup chilled heavy cream
Directions Crust: Preheat oven to 350째F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork, then press mixture evenly onto bottom and up side of a 9-inch glass pie plate. Bake crust for 10 minutes and cool. Leave oven on.
Filling: Whisk together condensed milk and yolks in a bowl. Add juice and whisk. (Mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely, then chill, covered, at least 8 hours.
Topping: Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
4. April // Lavender Macarons Ingredients - 1 cup confectioners’ sugar - 1 tablespoon dried lavender buds - 3/4 cup almond meal - 2 egg whites - 3 tablespoon sugar - 1/2 cup butter - 2 tablespoon honey
Directions Preheat your oven to 300 degrees F. Line two baking sheets with parchment paper. Blend the confectioners’ sugar, lavender, and almond meal in a food processor until fine, then whisk everything into a large bowl.
In a stand mixer with the whisk attachment, add the egg whites and sugar. Turn the mixer on to power level 4 and whisk for 3 minutes. Next, turn the power up to 7 and whisk for 3 minutes. Turn the power up to 8 and whisk a minute or two. Feel free to mix in the food coloring at this point and whisk at 8 speed for an additional minute.
Transfer the batter to a pastry bag fitted with a 1/4-inch round tip and pipe 1 1/4-inch circles (20 per sheet). Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on humidity. Bake each batch until the cookies are shiny and rise 1/8 inch - about 20 minutes. Transfer to a rack to cool.
Buttercream In the bowl of a stand mixer, beat the butter using the whisk attachment for about 2 minutes. Slowly add the confectioners’ sugar, and whisk until everything is incorporated. Do the same with the honey. Beat another minute or so to get everything well incorporated. Peel the cookies off the racks and sandwich with a thin layer of the buttercream.
5. May // Blueberry Pavlova Ingredients - 4 organic large egg whites - Pinch fine salt - 1/2 teaspoon white vinegar - 3/4 cup plus 2 tablespoons granulated sugar - 1 tablespoon cornstarch - 1/2 teaspoon vanilla extract - 1 cup heavy cream - 1 1/2 cups fresh blueberries, plus more for serving
Directions Preheat the oven to 350 degrees F.
Combine egg whites, salt, and white vinegar together in the bowl of an electric mixer and beat on high speed until soft peaks form.
Combine the 3/4 cup sugar and cornstarch together in a small bowl and add to the egg whites in thirds, whisking each addition in completely. Add the vanilla and beat until stiff peaks form.
Line a baking sheet with parchment paper and spoon the meringue in 8 big spoonfuls, using a spoon to spread them in a circle, and then make an indent in each. Bake for 10 minutes, lower the heat to 200 degrees F, and bake for another hour. Turn off the heat and cool the meringues in the oven for an hour, propping the door open with a wooden spoon.
Meanwhile, whip the cream together with the remaining 2 tablespoons of sugar. In a small bowl, crush 1/2 cup of the blueberries with a potato masher or a spoon to release their juice. Fold those and the rest of the blueberries into the cream if you like, or use as a topping over the egg whites and cream. Evenly distribute the cream on the meringues, filling in the indentations. Top with juicy blueberries and serve.
6. June // Creamsicle Truffles Ingredients - 1/4 cup butter - Zest of 1/2 orange - 3 tablespoons heavy cream - 1 cup white chocolate chips - 1/2 teaspoon orange extract - 1/4 cup powdered sugar - Orange food coloring
Directions Pour white chocolate chips into a mixing bowl, set aside.
Melt butter along with orange zest in a small saucepan. Stir in cream and scald mixture. Pour hot cream mixture through a fine mesh sieve over white chocolate chips and using a rubber spatula press zest against sieve. Allow mixture to rest 1 minute, add orange extract and food coloring to white chocolate chip mixture then stir until smooth.
Cover mixture and refrigerate 2 hours or until firm. Scoop mixture out and form into balls, then roll in powdered sugar. Freeze truffles 20 minutes then enjoy.
7. July // Strawberry Cupcakes Ingredients - 3/4 cup sugar - 6 tablespoons unsalted butter - 6 tablespoons sour cream - 2 teaspoons strawberry extract - 3 egg whites - 1 1/4 cups all purpose flour - 2 teaspoons baking powder - 1/4 teaspoon salt - 5 tablespoons milk - 3 tablespoons strawberry puree - Pink food coloring
Directions Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners. Beat butter and sugar until light in color and fluffy, about 2-3 minutes. Add sour cream and strawberry extract and mix until well combined. Add egg whites in two batches, mixing until well combined.
Combine dry ingredients in another bowl, then combine milk and strawberry puree in another bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Stir in pink color.
Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. After Cupcakes cool, Pipe on icing of your choice.
8. August // Peach Cobbler Ingredients - 8 fresh peeled peach wedges - 1/4 cup white sugar - 1/4 cup brown sugar - 1/4 teaspoon ground cinnamon - 1/8 teaspoon ground nutmeg - 1 teaspoon fresh lemon juice - 2 teaspoons cornstarch - 1 cup all-purpose flour - 1/4 cup white sugar - 1/4 cup brown sugar - 1 teaspoon baking powder - 1/2 teaspoon salt - 6 tablespoons unsalted butter - 3 tablespoons white sugar - 1 teaspoon ground cinnamon
Directions Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake for 10 minutes.
In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
9. September // Banana Creme Pie Ingredients - 2 1/2 cups graham cracker crumbs - 1/3 cup sugar - 1/4 cup mashed banana - 1/4 cup unsalted butter, melted - 1/2 cup sugar - 1/3 cup cornstarch - 1/4 teaspoon salt - 1 1/2 cups whipping cream - 1 1/2 cups whole milk - 3 large egg yolks - 1/2 vanilla bean, split lengthwise - 2 tablespoons unsalted butter - 1 teaspoon vanilla extract - 5 ripe cut bananas
Directions For crust: Preheat oven to 350째F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.
Bake crust until set and pale golden, about 15 minutes. Cool completely.
For filling: Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and whole milk, then egg yolks. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and custard. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours.
10. October // Pumpkin Spice Muffins Ingredients - 1 3/4 cups flour - 1 cup granulated sugar - 1/2 cup brown sugar - 1 teaspoon baking soda - 1/2 teaspoon baking powder -1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/2 teaspoon ground cloves - 1/4 teaspoon ground nutmeg - 2 large eggs - 1 (15 oz) can pure pumpkin puree - 1/2 cup coconut oil, melted - 1 tablespoon whole milk - 1 teaspoon vanilla extract
Directions Preheat oven to 375째 F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick. Using an ice cream scoop, scoop the batter into the prepared muffin pan.
Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan.
11. November // Apple Pie Ingredients - 1 frozen deep-dish piecrust - 1/4 cup all-purpose flour - 1/4 cup packed brown sugar - 2 tablespoons butter or margarine - 1 large egg white - 1/4 cup granulated sugar - 2 tablespoons cornstarch - 1/2 teaspoon ground cinnamon - 3 pounds Granny Smith, Golden Delicious, and/or Gala apples, each cored, peeled, and cut into 8 wedges - 1 tablespoon fresh lemon juice - 1/2 cup(s) chopped pecans
Directions Preheat oven to 375 degrees F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside. Prick bottom and sides of crust with fork. Bake 12 to 15 minutes or until lightly golden. Immediately brush bottom and sides of hot crust with light coating of egg white. Reset oven to 425 degrees F. Meanwhile, in large bowl, combine granulated sugar, cornstarch, and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on High 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling. Bake pie 10 to 12 minutes or until topping is golden. Cool on wire rack. Serve with vanilla ice cream if desired.
12. December // Vanilla Bean Cheesecake Ingredients - 1 1/2 cups crushed graham crackers - 1/4 cup dark brown sugar - 1/2 cup butter, melted - 1 egg yolk, beaten - 1/4 teaspoon vanilla - 16 ounces cream cheese - 1 cup sour cream - 2 Tablespoons corn starch - 1 cup sugar - 1 stick unsalted butter - 1 stick salted butter - 1/2 teaspoon vanilla - Vanilla beans from one pod
Directions For Crust: Crush the graham crackers. Mix in the sugar. Add the egg yolk and vanilla, then stir in the melted butter. Line a pan with non-stick foil. Press graham crackers into the pan. Bake at 375ยบ for 8 minutes or until edges are slightly brown. Remove and let cool. For Cheesecake: Combine cream cheese and butter and mix well then add sugar mix till all sugar is incorporated. Add sour cream, corn starch, and vanilla beans, blend until smooth. Pour mixture into the graham cracker crust. Bake at 320 minutes for 1 hour. Cool 1 hour. In a cold mixing bowl beat 1 cup cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. In a small bowl melt chocolate and let it cool! Now in a bigger bowl beat cream cheese and melted chocolate together until fluffy. Fold in the whipped cream from the fridge slowly.
Fashion Directors: Carolina Ginorio & Kallie McShane Fashion Producer: Carolina Ginorio Fashion Stylist: Kallie Mcshane, Carolina Ginorio, Devon Moyer Fashion Photographer: Kendall Eager Detail Photographer: Michael Schalk Design Director: Kallie McShane Design and Production Assistant: Devon Moyer Contributor: Amira Hatlani Models: India Cohen, Rain Xie, Sophie Paradis, Jillian Nedd, Madeline Ostrowski, Aubrey Sikes Special Thanks: Kendra Scott Savannah & Copper Penny FASM 210 Digital Presentation Techniques Prof. Oscar Betancur