Snickerdoodle Muffins. Snickerdoodle Muffins I have been obsessed with Pinterest lately!
Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes. A picture of snickerdoodle muffins kept popping up all over my Pinterest page just begging me to make them. Could it be, one of my favorite cookies in a breakfast treat? I really need to stop looking at Pinterest after dinner! I found using an ice cream scooper with a release lever the easiest way to scoop out the batter.
After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert! Yield: 16 muffins Prep Time: 10 minutes Cook Time: 18 minutes Ingredients: Pumpkin Cinnamon Rolls Recipe. If you happen to read MBA on a regular basis, you may remember me discussing my fear of yeast and my attempt to conquer that fear with the help of Amber from Bluebonnets and Brownies.
Well since that post a couple of months back, I have been a bread baking fool and no longer doubt myself in the yeast department. In fact, I probably have more bread baking supplies and tools than some bakeries and with that came a serious addiction to the King Arthur Flour website. Since I’m no longer a yeast novice, you can imagine how excited I am to flaunt my newly developed skills for this week’s Holiday Recipe Exchange sponsored by Red Star Yeast. As soon as we gained Red Star Yeast as a sponsor, I knew exactly what I was going to make – Pumpkin Cinnamon Rolls. These three words alone are enough to get any pumpkin lover jonesing – smother the Pumpkin Cinnamon Rolls with a Maple Cream Cheese Frosting and you’ll pretty much be in sugar-coma heaven.
How To Participate Link Up Your Recipes: $159.79 Value. Italian Sandwich on Homemade Ciabatta. Photos by Jaymi Heimbuch This recipe was created exclusively to pair with the 2009 Viognier from our featured winery, Halter Ranch.
This wine is big with notes of honey, peach and sweet water but it never gets syrupy. It has a nice mineral finish that makes it drinkable and refreshing. This wine is my new best friend and it's bound to be a picnicking favorite. This ciabatta recipe is rather simple and you'll be lucky if there is any left for sammiches once you take it out of the oven--it is that good! Bread Sponge This simple sponge, or a yeast pre-ferment, is responsible for the taste and texture of this bread. 1. 2. 3. 4. Final Dough Photos by Jaymi Heimbuch1/2 teaspoon fresh yeast or active dry 2/3 cup water (110Â° 115Â° F.) 1 tablespoon olive oil 2 cups bread flour 1 1/2 teaspoons salt 1/4 teaspoon honey 1. 2. 3. 4. 5. 6. No-Knead Bread. December 18, 2008 | By Adam Roberts | 56 Comments If you haven’t heard about the no-knead bread by now, you clearly don’t read many food blogs (or newspapers, for that matter.)
Last year, in The New York Times–actually, TWO years ago in The New York Times (the article was published November 8, 2006! Boy, I’m way behind on making this)–Mark Bittman coaxed a recipe from master bread baker Jim Lahey for perfect bakery-quality bread at home. Shockingly, the recipe required no work, no kneading of any kind.
The food world was astonished. Really, it just came down to an impulse. 3 cups all-purpose or bread flour 1/4 teaspoon instant yeast. Recipes: Croissant dough and croissants-julia childs pt 2. For at least 2 hours.
FOR THE THIRD TURN: Start agian with a 14 inch side running from your left side ti your right. Roll the dough into a rectangle 24 to 26 inches long by 14 inches wide. Fold the left and right sides of the dough into the center, leaving a little space in the centrer, and then fold one side over the other as though you were closing a book. This is the famouse double turn, also known as "the wallet". Chilling the dough: Brush off the flour, wrap the dough in plastic and refrigerate for 2 hours.
Recipes: Croissant dough and croissants-julia childs pt 1. FOR THE DOUGH: Put the yeast, flour sugar, salt and 1 cup of milk into the bowl of a mixer fitted with a dough hook.
With the machine on its lowest speed, mix for 1 to 2 minutes, until a soft, moist dough forms on the hook. If the dough is to dry, add more milk, 1 tablespoon at a time. In most cases if the dough does need more liquid, it won't need more than about 3 tablespoons, but check carefully as you want all the flour to be moistened. Stop the mixer and look into the bowl. If the hook has not picked up all the flour from the bottom af the bowl, add a few more drops of milk.