Hedgehogs Recipes
HEDGEHOG COOKIES
Steps:
- Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
- Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
- Pulse pecans in a food processor until finely chopped; transfer to a bowl.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
- Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 3.9 g, Sodium 99.1 mg, Sugar 15.5 g
HEDGEHOGS
Easy comfort food which can be prepared in under an hour. My family enjoy having this dish on rainy days with plenty of mashed potatoes.
Provided by Chrissyo
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the beef, onion, rice, thyme, sage, rosemary, salt, pepper and beaten egg.
- Mix well with hands, making mixture into medium sized, meatballs, (about the size of a large walnut).
- Set aside.
- Pour soup into a large saucepan, and dilute with 1 can of water.
- Heat to simmering over medium heat.
- Add the sage leaves.
- Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes or until the tomato soup has thickened.
- Remove the sage leaves.
- Serve with creamy mashed potatoes and green beans.
Nutrition Facts : Calories 913, Fat 53.6, SaturatedFat 20.6, Cholesterol 234, Sodium 1210.5, Carbohydrate 54.7, Fiber 3.2, Sugar 15.8, Protein 51
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HEDGEHOGS RECIPE | LEITE'S CULINARIA
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- In a medium bowl, briefly blend the flour, cocoa powder and rice flour with a wire whisk. In the large bowl of an electric mixer, beat the butter on medium-low speed until smooth, about 1 minute. Beat in the sugar on medium speed until fluffy, scraping down the sides of the bowl. Lower the speed and gradually add the flour mixture, mixing until thoroughly combined.
- In the large bowl of an electric mixer, whip the egg yolks until light and fluffy, about 4 minutes. Remove the bowl from mixer stand. In a 1-quart heavy-bottomed saucepan, combine the water and sugar over low heat. Stir occasionally, washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Increase the heat and cook, without stirring, until the syrup reaches 238°F (114°C) on a candy thermometer. Meanwhile, place the yolks in a bowl. Pour the syrup into the center of the yolks and whisk quickly and vigorously until combined. Return the bowl to the mixer and beat on medium speed until the egg yolk mixture thickens and cools to body temperature, about 5 minutes. Maintaining medium speed, gradually add the butter to the cooled egg yolk mixture, 1 tablespoon at a time. Continue mixing until all the butter has been incorporated and the buttercream is smooth and homogeneous. Add the rum and whip until thoroughly combined
- Combine the shortening and chocolate in a 3-quart heatproof bowl. Place it over a saucepan filled with enough hot tap water (120 to 130°F/49 to 55°C) to reach the bottom of the bowl. Stir the mixture occasionally until the glaze is liquid and smooth and registers close to 110°F (43°F) on a candy thermometer. If the water begins to cool while melting the chocolate, maintain the 120°F (49°C) temperature over very low heat.
- When the glaze has set, mix the royal icing ingredients together in a 1 1/2-quart bowl. With a hand mixer on medium speed, whip until the mixture is thick and has a marshmallow-like consistency, about 5 minutes. Fill a small handmade paper cone with 2 tablespoons icing and pipe 3 tiny dots on each hedgehog. Or make a small pastry bag by placing the icing in a resealable plastic food bag. Cut a very small tip off 1 corner and pipe 3 tiny dots on each hedgehog. Then, dip a toothpick into some of the remaining liquid chocolate glaze and place a dot of it on 2 of the icing dots, forming the hedgehog’s eyes. Now their true personalities will be evident.
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