Ana Sofia
Nutritionist.
Savouries. Mingmakescupcakes.yolasite. I love you more than blank. Xanthe Milton teaches four different icing techniques for cupcakes. Food cravings... Homemade Nutella. Many years ago I worked in a restaurant in New York with a group of other cooks, who were mostly women and we were all friends. We’d gather in the cold morning kitchen, working around a communal wooden counter near the warm stove armed with cups of strong coffee as we set about our various tasks while engaging in conversations while doing all the repetitive work of chopping the piles of vegetables we used for soups, salads, and other things that we were going to prepare the rest of the day. One woman, who I’ll call Mary Smith (and who, for some reason, we all called her by her complete name, “Mary Smith”, rather than just “Mary”), was bookish and almost librarian in her demeanor, and she was attending a local Ivy league institution, getting her doctorate in Russian and Russian studies.
She worked very efficiently with no unnecessary movements, and always had perfect posture, like a ballerina, along with pristine skin and straight brown hair pulled sharply back in a tight ponytail. How to make your own homemade “pop tarts” Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you.
They are filled with just enough delectable jam to punctuate the flavor without obscuring the buttery, flaky goodness of the crust. I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time. Like this one in the picture just below–a “pop-tart” filled with homemade Reine Claude plums and vanilla beans–which I polished off in three seconds flat right in front of Lulu’s at the Octagon in Santa Cruz.
Start with the pie crust recipe you’re most comfortable with. Break off a piece about 75g by weight. Brush off excess flour. Et voila! The Food Channel®: Great Recipes, Food Trends and Ideas. Cooking Light | Find Healthy Recipes, Nutrition Tips, and Guides to Healthy Eating. Upside Down Apple Pie. If you consider yourself “pie crust challenged”, this recipe is your new best friend. I first saw this pie over at Lisa’s blog and I knew I had to give it a try, it looked delicious. While I have no problem making pie crust, so manypeople have had bad experiences making pie crust from scratch andhave just given up.
It does take practice. This recipe was intriguing as it uses refrigerated pie crust. I normally do not like the texture of refrigerated pie crust as opposed to homemade but a homemade pie crust is unnecessary here. With all the sticky goodness on top of this pieyour crust efforts would be lost in the shuffle. Save homemade crust making for another pie where the crust is showcased. This pie is absolutely fantastic and after the hubby and I ate our share, we both agreed we prefer this apple pie to regular apple pie any day.
We are just done with regular apple pie…can you believe it? Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tested Recipes* Visual Recipes - Free Recipes with Step-by-Step Pictures. HERSHEY'S Kitchens Home Page Recipes. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil.
I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. Why McDonald's Fries Taste So Good.
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