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. Better-Than-Crack-Brownies. I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. I wanted to make it while I was on vacation, but couldn’t drag myself up off the couch to do so. So it was the first thing I made when I returned home. These are an absolute sin.
I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Mr. Mozzarella-Stuffed Parmesan and Garlic Breadsticks | The Family Kitchen. It doesn’t matter what season it is. Parmesan and garlic always tastes perfect.
When you take those two, fantastic flavors and pair them with Mozzarella-Stuffed breadsticks, well. That’s just something special. Totally impossible to refrain from. Entirely, wildly crave-inspiring. Mozzarella-Stuffed Parmesan & Garlic Breadsticks 2 cups very warm water 1 packet yeast 1/4 cup sugar 1 teaspoon salt 3 1/2-4 1/2 cups flour 12 mozzarella cheese sticks 1 teaspoon fresh garlic, finely chopped 1/4 cup butter, melted 1/4 cup parmesan cheese, grated 2 tablespoons fresh parsley, chopped Preheat oven to 350 degrees. After waiting for 15 minutes, the mixture should be slightly foamy. Flatten the dough onto a lightly floured board, and slice it into 12 equal pieces. Mix together the melted butter, garlic, parmesan, and parsley.
Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness.
I have never had one myself, but I’ve heard that if you can get it down before it curdles, it’s smooth, delicious and almost tastes like a milkshake. I’ll believe it because these cupcakes are all sorts of delicious. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist.
Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot. Mommie Cooks! » Greek Inspired Slow Cooker Chicken. March 7, 2011 Greek Inspired Slow Cooker Chicken As my kids get older, the amount of time I have to cook dinner seems to be less and less. Ok, who am I kidding. It doesn’t seem to be less. I remember the days when I had all afternoon to think about and prepare a tasty meal. If you are a busy family with not a lot of time to put a healthy meal on the table, than the slow cooker is an absolute must have. This is one of those dishes that is on my “go to” list for a quick, easy to put together weeknight slow cooker meal. To cook up a batch for yourself all you’ll need is a slow cooker and a few choice ingredients.
Look at that delicious marinade. Of course a marinade as gorgeous as this one is nothing without it’s meaty mate. Now picture it, you’ve just walked in from a busy afternoon of running you and your children ragged, you’re tired and hungry, the kids are asking what’s for dinner and the last thing you want to do is get behind the stove and cook. Sourdough Bread – The Basics » Annie's Eats. Do you have a favorite kind of bread?
Personally I am a lover of all carbs, bread in particular. French baguettes, ciabatta, focaccia, brioche, bagels – you name it, I love it. But if I were to choose my very favorite type of bread, it would be sourdough. Strangely, sourdough is the one kind of bread I have not made at home since becoming comfortable baking with yeast. As you may know, sourdough requires a starter to give it that slightly sour flavor. I’ve made many breads that require a sponge or starter, but the starter for sourdough is a bit different. Previously, I was slightly intimidated by the whole process. Making a Sourdough Starter You can make your own sourdough starter easily with ingredients you probably already have on hand. Sourdough Starter Printer-Friendly Version Ingredients: 2 cups warm water 1 tbsp. sugar or honey 1 tbsp. active dry yeast 2 cups unbleached all-purpose flour Directions: Pour the water into a 2-quart glass or ceramic jar or bowl.
Directions: