cookbook/course/desert/index.xml

<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Desert on Tombleson Family Cookbook</title><link>https://cookbook.jamestombleson.com/course/desert/</link><description>Recent content in Desert on Tombleson Family Cookbook</description><generator>Hugo -- gohugo.io</generator><language>en-us</language><lastBuildDate>Tue, 06 Jun 2023 00:00:00 -0700</lastBuildDate><atom:link href="https://cookbook.jamestombleson.com/course/desert/index.xml" rel="self" type="application/rss+xml"/><item><title>Victoria Sponge Cake</title><link>https://cookbook.jamestombleson.com/recipes/2023/06/victoria-sponge-cake/</link><pubDate>Tue, 06 Jun 2023 00:00:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2023/06/victoria-sponge-cake/</guid><description>Ingredients 12 tablespoons/170 grams unsalted butter (1½ sticks), softened, more for greasing pan 1 1/3 cups/166 grams all-purpose flour 3 1/4 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cups plus 2 tablespoons/175 grams granulated sugar 3 large eggs, at room temperature 2 tablespoons whole milk 1/2 cup/120 milliliters raspberry jam, more to taste 1 cup/240 milliliters heavy cream 1 tablespoon confectioners’ sugar, more for dusting 1/4 teaspoon vanilla extract Instructions Heat oven to 350 degrees and place a rack in the center.</description></item><item><title>Butter Pecan Shortbread &amp; Browned Butter Toffee Filling</title><link>https://cookbook.jamestombleson.com/recipes/2022/09/butter-pecan-shortbread-browned-butter-toffee-filling/</link><pubDate>Wed, 28 Sep 2022 06:36:00 -0700</pubDate><guid>https://cookbook.jamestombleson.com/recipes/2022/09/butter-pecan-shortbread-browned-butter-toffee-filling/</guid><description>Ingredients Shortbread 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool 1/2 cup confectioners’ sugar 2 1/4 cups all-purpose flour 1/4 teaspoon salt 1 cup chopped pecans (more or less, to taste) crushed toffee pieces (or Heath Bits o’ Brickle), for garnish
Filling 1/2 cup (1 stick or 113 grams) unsalted butter, browned and cooled to room temperature 2 cup confectioners’ sugar (unsifted) 1 tablespoon heavy cream 1/2 teaspoon vanilla extract pinch of salt 3/4 cup crushed toffee pieces (or Heath Bits o’ Brickle) Instructions Cookies To make the cookies: Preheat oven to 300 degrees.</description></item></channel></rss>