Joy the Baker - Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs.
You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. Chocolate Earth Balls. These are easy, fast no bake healthy treats to have after school or for a quick snack on the go. They are so rich they are almost like truffles or cake balls for children, well except a lot healthier. The fun part is that you can add or subtract your favorite ingredients and make them special for every child or adult. This recipe has been adopted from Whole Foods Market.
You will need: 1cup peanut butter (or flavored peanut butter), 1/3 cup honey, 2 tsp cocoa powder, 1/2 cup of dried cranberries, 3/4 cup unsweetened shredded coconut, 1/2 cup chocolate chips, 1/4 cup sesame seeds, 1/4 cup finally chopped hazelnuts. Note- we used Honey flavored peanut butter and that was definitely too much honey, so stick with plain. Place peanut butter, honey and cocoa powder into the bowl mix well until incorporated Add cranberries and 1/8 cup of coconut Stir in chocolate chips Mix well together and refigerate for 1 to 2 hours Roll them into desired toppings, coconut sesame seeds and nuts.
Serve and enjoy. Pumpkin Scones Double Glazed Pumpkin Scones Copycat Recipe momspark.net. Scones Directions: 1. Preheat oven to 425 degrees F. 2. Lightly grease a cookie sheet or line with parchment paper. 3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. 4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. 5. 6. 7. 8. 9. 10. 11. Sugar Glaze Directions: 1. 2. Spiced Glaze Directions: 1. 2. Cinnamon Roasted Almonds. Coffee-Coconut Agar Dessert. [Photographs: Leela Punyaratabandhu] Note: Make sure that you allow the liquid to which the agar powder is added come to a hard boil for at least 30 seconds; otherwise the powder will not be fully dissolved and your agar dessert will not set.
Also, you may be tempted to use good-quality coffee and/or strong espresso. You can, although I cannot recommend it for this particular application. Espresso is so strong that it causes the coffee layer to overpower the coconut layer. Regardless of whatever mold or design you use, make sure that the end result has between 30-50% of the coconut layer in it. In other words, you can be creative with the layering design, but be sure to keep the proper ratio in mind. About the author: Leela is the author of the Thai food blog SheSimmers.com. Madeleines. The European pastry style must be rubbing off on me, because I’m becoming a sucker for ultra-simple treats like Madeleines. Crunchy and caramelly on the outside, soft and creamy on the inside and sweet, rich and lemony all over, these are the sorts of things I’m finding increasingly addicting as I evolve as a baker. That said, I confess that making archetypal goodies like Madeleines always makes me nervous. They’re like chocolate cup cookies: a universal favorite, yet something everyone likes in just their own way.
Which means making them here on the blog is something of a risky venture. For every person who likes their Madeleines the way I make them, there’ll be someone else who’ll consider them an affront to all that’s good and holy. Heatter’s process worked extremely well for me. Place the butter in a microwave-safe dish. Zap it for 20 seconds, stir, and zap another ten until it’s liquid like so. Begin with the pan. Ready to rock n’ roll. Now for the batter. About like so: Doot-dee-doo… Floating Islands. My daughters, my neighbors’ daughter, my neighbors and my wife were all stunned at how good this dessert was. On the face of it, it just doesn’t sound all that interesting. Meringue poached in milk? Oh, yippee. You really have to try this to understand how remarkable it is. With your caramel sauce and crème anglaise at-the-ready, start making your islands. Pour the whites into the bowl of a mixer fitted with the whip.
Whip the whites to a froth and add the salt. Whip on medium-high until the foam is opaque and start adding the sugar. Whip to the stiff peak stage. Then spoon up some of the meringue and drop it into the simmering milk. Flip them with a spider or a spoon (I went over to a metal spoon after this photo, it was just too darn big for this pan). When done, remove the islands to a clean kitchen towel or a paper towel to drain. After a few minutes move the islands to a parchment or waxed paper-lined baking sheet.
Finish with caramel sauce and serve! Financiers. I tell you, the more time I spend making these sorts of ultra-simple preparations the more I wonder if I’ll ever truly enjoy fancy pastry again. I took these to a get-together last evening and had a ball watching people react to them. The pattern was the same with everyone: they picked one up off the buffet table, took a bite, chewed for a moment, then stopped, held it up and stared incredulously. What the heck ARE these things??? These offer quite a bit of bang for very little buck, as it were. They’re best with fruit on the side and downright decadent with ice cream.
It goes without saying they’re fabulous with coffee. Start yours by greasing your form. In a large bowl combine your powdered sugar, flours and almond meal/flour. Whisk it all together, then add the egg whites. Whisk those in, then start drizzling in your hot browned butter. You can add the blackened solids if you’d like…some people consider them essential, but I don’t. Lastly whisk in a little almond extract. Cinnamon Rolls. I didn't have any frozen bread dough like Brock used, but I did have some yeast and decided to use the recipe from The Pioneer Woman Cooks, in honor of her upcoming new show on The Food Network! The show premieres Saturday, August 27th at 11:30 am. I'm so excited! I was surprised how easy these were to make! The recipe makes a lot, so I had a lot to give away--that seems to be right up my alley, doesn't it!
Cinnamon Rolls Adapted from The Pioneer Woman Cooks Ingredients: 4 cups whole milk 1 cup vegetable oil 1 cup sugar 2 packages Active Dry Yeast 8 cups all-purpose flour, plus 1 cup extra flour, separated 1 heaping teaspoon baking powder 1 scant teaspoon baking soda 1 tablespoon salt 1 1/2 cups melted butter 1/4 cup ground cinnamon 1 1/2 cups sugar Measure 4 cups of milk into a large pan. Add 1 cup vegetable oil and 1 cup sugar. Scald the milk mixture. Heat it until just before it boils, and remove from heat and let it cool for about an hour or so until it's lukewarm.
This is the yeast I used. 15 Ways to Naturally Colour & Flavour White Chocolate. Creating desserts with dark and white chocolate is great, but sometimes you may get bored with the restricted choice of colours. Since my recent post about the simple chocolate painting technique I’ve felt the urge to find methods to dye chocolate so I could paint more elaborate pictures. The difficulty is that chocolate doesn’t mix well with regular liquid food colouring, so I decided to go with powder alternatives instead, some of them homemade.
I refrained from using artificial food colouring. It’s not that I condemn it because of fear of health risks – It’s rather because I like being challenged. The fact that I, erm, don’t have access to artificial colouring powder might count as a reason as well. Colouring with natural ingredients is more fun anyway because it enhances appearance as well as flavour! I’ve had a lot of fun experimenting and came up with 15 ways to colour and flavour white chocolate naturally. Top: coconut, kinako and cinnamon chocolate. Colour: Well, it’s brown. Coconut Financier-Madeleines: A Tale of Two Teacakes. I'm a bit embarrassed to admit that the first madeleine I ever tasted was purchased from a display next to the register at Starbucks. It was an impulse buy; an afterthought selected only because I didn't have cash and felt bad charging just two dollars for a cup of tea.
"And these too," I said, grabbing a package and waving them at the barrista. I was with my best friends Matt and Vanessa that night. We had been walking home from a movie and stopped in to escape the bitter winter cold. My reaction was immediate. "These are amazing! " Matt, no stranger to a pastry himself, gave me a bit of a bored look. "They're Starbucks madeleines, Alejandra. "Well, I've never seen them before," I replied, and promptly went to purchase a second package to take home with me for further evaluation. That night, I Googled madeleines and discovered things that as an English major I should have probably already known. The second teacake entered my world by way of an entirely different sense: sight.
Sit and Stay Awhile Apple Crisp. Some recipes are good enough to serve at the church picnic. Some recipes are fine enough to take to the family barbecue. Other recipes you know will satisfy your office coworkers. Those savages will eat just about anything. Then there’s the recipe that you pull out of your back pocket when you’re looking for love. This beautifully simple Apple Crisp recipe is that “get a man (or woman!) This recipe is the perfect balance of warm memories and good love. It’s a dream come true. So the Bake a Warm Apple Crisp and Get a Man experiment hasn’t yet worked for me.
But Ann, the generous lady at Fidget who was kind enough to share this recipe with me, has had oodles of success. Sit and Stay Awhile Apple Crisp recipe from Ann of Fidget Print this Recipe! Bake in an 8×8 baking dish or double the recipe and bake in a 9×13 dish Filling: 5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. Preheat the oven to 350. Serve hot; it’s excellent with vanilla ice cream. Chai-Spiced Cinnamon Rolls. I’ve had this flavor combination gemstone living in my brain for the past few weeks. I wanted to smash the beautiful flavors of chai with my always-obsession: cinnamon rolls.
If I made cinnamon rolls as often as I wanted them, I’d probably make the two to three times a day. Not normal. Not healthy. Not generally acceptable. I usually need to call someone when I make cinnamon rolls. It’s not so much a friendly phone call as much as it is a cry for help. All that being said, when Emily from Cupcakes and Cashmere and I decided to get together for brunch… I knew what’d I’d be making: steamed broccoli cinnamon rolls DUH! Photo by emily schuman I packed up my dough and bowls. I won’t even tell you how bonkers excited and nervous I was to hang with super-talented, super-blogger Emily Schuman. I wanted these cinnamon rolls to feel like a cozy Fall blanket. Nothing brings the cozy blanket quality out of food more than a boat-load of spices. This cinnamon roll recipe is one of my absolute favorites.
Chocolate Peppermint Roll with chocolate ganache. Own your life. Own every last bit of it. Don’t send your Christmas cards out until you’re good and ready. Wear neon purple tights with a grey dress… why not ? Go heavy on the gold eyeshadow…tis the season. Green nail polish? Fashion your cakes into a roll and slice generous portions for yourself, and skinnier portions for other people. Whatever it is: own it!
Maybe you’re one of those people who thinks that rolling a cake is bonkers crazy and waaaaay too hard for you to do. I’m hear to change your heart and mind. The secret to this roll cake is its spongy texture. The spongy texture comes from eggs. Want to know the other good news about this cake? It’s GLUTEN FREE! There are some specific things you need to make this cake happen. There’s 4 ounces of chocolate. You’ll also need parchment paper. Egg yolks and sugar are beaten until pale and thick then folded with melted chocolate. Thick and pale yellow egg yolks mixed with glossy brown melted chocolate.
Cake batter. Let’s roll. No biggie. Warm Toasted Marshmallow S'more Bars. Hi ZestyCook readers! It’s Megan from Megan’s Munchies. Since Zesty tends to be a meat loving guy, I decided his blog needed a little extra sweetness. Browsing through the recipes on the Betty Crocker website, I found the perfect recipe to do the trick. Who can’t resist graham crackers, melted chocolate, and warm gooey marshmallows? Warm Toasted Marshmallow S’more Bars Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix1 cup graham cracker crumbs1 cup butter or margarine, melted3 cups milk chocolate chips (18 oz)41/2 cups miniature marshmallows Directions Heat oven to 375°F. Zesty Tip: When slicing these squares, try running your knife in hot water to ensure a nice clean cut for your friends.
Thanks Megan for a great recipe, I cannot wait to try them. Take care zesty Tagged as: bars, chocolate, marshmallow, smore. Banana Bread Recipe | Free Online Recipes. Could there be a better type of bread than banana bread? I have been eating banana bread for as long as I can remember and I can’t remember a single recipe that I didn’t enjoy. Banana bread is very easy to make and it’s also extremely moist and flavorful. It’s also a good way to make use of bananas that you have had sitting around for awhile that are no longer good to eat. For this recipe you want to use bananas that are blackened, the riper the bananas the more flavor the bread will have. Adding pecans or other nuts is a great addition as well as mini chocolate chips if you like.
Ingredients: ¾ cup butter (softened) 1 ½ cups sugar 3 bananas (blackened) 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 2 cups flour ¾ teaspoon salt ½ cup buttermilk ½ cup nuts (chopped) Cooking Instructions: Step 1: Pre-heat the oven to 350 degrees, and In a mixing bowl cream butter and sugar. The Slow Drip of Coffee on a Languorous Summer's Day. Tartelette. Paleo Blackberry Bars. Glazed Apple Cider Doughnuts. Buttermilk Lemon Bars. Coconut Banana Bread With Lime Glaze « What about this?
The Clone Wars er I Mean The Cinnabon Clones. Chocolate Chip Cookie Dough Bark. Molten chocolate cakes with raspberry coulis. Bûche de Noël with Eggnog Ice Cream Cake, Chocolate Streusel, and Butterscotch Sauce by Pastry Chef Patrick Fahy | SheSimmers. Mango Pomegranate Mousse. Phyllo Isn't Scary - FOOD ON THE FOOD. Gastronomers Guide: Simple Tiramisu. Rhubarb Strawberry Tiramisù.