Blog : Pumpkin Cinnamon Rolls. I’m rich, I’m rich! Thousand Dollar Bars | King Arthur Flour - King Arthur Flour – Baking Banter. Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF.
These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. So, break out your happy dancin’ shoes, and let’s make Thousand Dollar Bars. Preheat the oven to 300°F. Prick the dough all over with a fork. Carrot cake jam, wha? « the cosmic cowgirl. My goodness, whoever heard of such a thing as carrot cake jam? Not me. i think it’s it’s just ridiculous. and delicious. i really thought i was not going to like it but i do. i’m imagining a whole mess of this on top of another whole mess of cream cheese on top of…well, you get the idea. i needed to preserve something with carrots as per the can jam assignment for this month. i really thought about canning my mexican hot carrots and eventually i will. but i managed to intimidate myself out of it as the last time i made pickles and water bath canned them, they went as limp and colorless as an old rag doll. i know what you’re asking yourself : does it really taste like carrot cake?
Not that i’m complaining. carrot cake jam (makes about 5-6 half pint jars) adapted from ball complete book of home preserving 1 1/2 c carrots, grated or matchstick-cut 1 1/2 c pears, peeled, cored , cut into tiny dice 1 3/4 cup finely chopped pineapple with any collected juice 3 tbsp lemon juice 1 tsp cinnamon. Impossible to Resist: Apple Cider Doughnuts | Apartment Therapy The Kitchn. The way we see it, if you drive out to an orchard and spend a wholesome afternoon picking apples, you've earned a doughnut at the end of the day. Besides apple cider doughnuts are as seasonal as the apples they're made from, so you should get them while you can - unless, of course, you make them yourself!
Our favorite cider donuts are dense, cake-y rounds that melt on our tongues. They're tangy and just slightly sweet, with an underlying caramel flavor. Most of the recipes we found get that ephemeral apple flavor by boiling down cider until it's a concentrated syrup. Not only does this intensify the flavor, but it allows other liquids to come into the mix - like buttermilk, which helps get that tender crumb! Topping is a matter of personal preference, of course. . • Apple Cider Donuts from the Washington Post • Cider Donut Bread Pudding from Edible Boston - if you happen to find yourself with some leftover donuts! Are you a fan of cider doughnuts? Related: Waste Not! Figgy Buckwheat Scones Recipe. I've been waiting for months to write this post.
The better part of a year, even. I'm positively itching to share this with you, so here we go. Late last summer (the lovely, gracious, talented) Luisa Weiss let me spend some time with the proofs of a baking book she was working on. She said she thought I'd like it. There aren't many people writing contemporary books on whole grain baking. Here's the quote I gave for the back of the book,"There was a point in my life when I realized limiting myself to baking with all-purpose flour was like limiting myself to painting with just one color. I wrote a good amount about baking with whole grain flours in SNC, but to see what someone like Kim is doing with them is both exciting and inspiring for me.
I could write an entire post about the photography in Good to the Grain, but I'll save that for another day. Related links: - Kim Boyce (on twitter) - Cheryl writes about Kim's muesli (here) - Good to the Grain: Baking with Whole-Grain Flours 1. 2. Traditional British Recipe: Eccles Cakes | Apartment Therapy The Kitchn. When I bit into the cake I found a firm yet yielding pastry, with tender, buttery layers and a hollow in the center oozing with spiced raisins and their treacly syrup. It was astonishingly good — replete with butter and a spicy, mincemeat-like filling. I wanted to try these things myself. I discovered that Eccles cakes have been a regional specialty in England since the late 1700s. They're similar to Banbury cakes — another tantalizing, seemingly legendary delicacy from my childhood reading. But the secret of the recipe was kept close and aspiring copycats had to guess at it.
So I read a few more recipes, searched out the elusive currant, steeled myself to try puff pastry for the first time, discovered it's not that hard, and made four dozen Eccles cakes for Easter brunch. It's been a long time since I made these, but I think that they are overdue for a renaissance in my kitchen — perhaps for Easter this Sunday? Eccles Cakes Makes about 50 smallish cakes Assembly1 egg, beatenCoarse sugar.
Apple Tarte Tatin. Everything about this Apple Tarte Tatin is a good idea. Everything except the scalding hot sugar, the super heavy 400 degree cast iron skillet… and the fact that you somehow have to flip that skillet and all of its contents out onto a serving platter. Ok… maybe not eeeeeverything about this tart is a good idea But! The French have been doing this for an eternity and they know a thing or two about how to make butter and sugar delicious. So, let’s just say that most things about this tart is a good idea. I’m tellin’ ya… burning your mouth of super hot tarte tatin because you can’t wait to slice into the darn thing!?
Totally worth it. Man I made this recipe tempting… didn’t it!? Jill and I are at it again! Apples. Salted melted butter is combined with plain old sugar. They’ll date for a while, get engaged, get in a giant freak-out fight, make up, buy a couch, get married… then turn into the most lovely, golden salted caramel you’ve ever seen. Duh. Butter and sugar and apples. Awkward. 1 cup sugar. Zotz.......ON A STICK! The Best Waffle You'll Ever Eat: Gaufres de Liege Guest Post from Chichi of My Chalkboard Fridge | Apartment Therapy The Kitchn. Can you love a waffle so much that it becomes essentially impossible to do justice to its magnificence? The first time I tried Gaufres de Liege I was in Amsterdam, where the waffles must have migrated and settled. The vendor was located on the museumplein near the Rijksmuseum Amsterdam and the Van Gogh museum. Served with a modest dusting of powdered sugar, the waffles were golden and crispy on the surface, with a chewy yet tender crumb within.
The yeasty sweetness of the dough inside was complex, like that of a baguette, yet it was so much richer and more indulgent. It was ineffably, incomparably delicious, and while the Van Goghs and Vermeers had taken my breath away, these waffles were works of art in their own right. Upon second bite, I swore that I would reproduce them once I returned home.
If you order Belgian waffles at a restaurant in the United States, chances are you’ll be served an oversized waffle topped with whipped cream, surrounded by a battalion of strawberries. Candied Pumpkin. Chocolate Decadence Minis: one-bite wonders | King Arthur Flour - Bakers’ Banter. Do you like melted chocolate? And chocolate cake? How about melted chocolate inside chocolate cake? Want to make this dessert the EASY way? No, not with a mix; with a simple technique. Read on… Chocolate lava cakes were all the rage a few years ago, but they can be tricky to master. So I was thinking, how about just forgetting the unbaked batter thing, and simply adding solid chocolate to the center of an unbaked mini cake? Yes, MINI cake; spring’s on the way, and it’s time to start thinking about – gulp – swimsuits.
Enter the mini muffin pan, a.k.a. mini cake pan, savior of calorie-counting foodies everywhere. Don’t you feel noble eating a little two-bite cake, instead of a monster double-layer slab? And then you reach for that third cake… But hey, it still doesn’t add up to a WHOLE SLICE, right? OK, before I succeed in talking you out of these melting marvels, let’s dive in: Chocolate Decadence Minis. So, what IS “Dutching,” exactly? Did I mention I LOVE our Double Dutch? Stir to blend. Carol’s caramel corn: A sweet treat from a sweet lady | King Arthur Flour - King Arthur Flour – Baking Banter. What could be better than a big bowl of freshly popped popcorn topped with a little butter and salt? Well honestly not much; but for me, my friend Carol Colby’s caramel corn rates tops on the list. I’ve known Carol pretty much since I moved to town 16 years ago. She worked at the local post office; and before I met her, I was fascinated by her waist-length red hair.
It was just lovely, and so is Carol. It wasn’t until I started working here at KAF that I realized Carol and I live only 1/2 mile from each other, and that she’s an excellent baker with a wacky sense of humor. Think of your favorite joke hat or gag gift, and you can be sure Carol owns one. I think that’s one reason why Halloween is so special to Carol; and we’re so lucky that she shares her caramel corn with us each year to get the season off to a rolling start. Don’t be fooled though, this recipe isn’t just for Halloween. David and I added a few handfuls of salted peanuts to our batch for our own version of Cracker Jack. A food blog: Perfect buns (re-posting) Today (February 20, 2007) is vastlapäev or Shrove Tuesday again.
All youthful Estonians are sledding down the hills tonight, eating copious amounts of bean or pea soup and maybe even some pig's trotters afterwards, followed by several fluffy cream-filled lenten buns. Not me, however. I'm skiing on the slopes of Italian Alps, checking out the restaurants in Valle d'Aosta and stuffing myself on Italian food.
Life is good. The post below originally appeared on March 1, 2006. Last night was supposed to be Shrove or Pancake Tuesday, but if you had visited any Nordic foodblogs, you'd realise that it wasn't Pancake Tuesday, but Bun Tuesday. The Swedes have known the semlor-buns since the late 1600s, back home in Estonia it's a more recent treat. Here is a recipe I've used to make my lenten buns for the last few years, adapted from an old Estonian cookbook. Vastlakuklid: Estonian lenten buns (Hõrgud vastlakuklid)Yields about 24 First make the dough. 1Transfer to a baking sheet. Make the filling. Blood Orange Marmalade : The Hungry Engineer. This may come as a huge shock given that I'm firmly seated in central Texas, but I don't much care for winter.
While snow is beautiful and ice-coated tree limbs are ethereal, the chill that takes you when the bitter mid-west winds cut through your coat and gloves and scarf is something that I simply do not miss. On the other hand, winter does bring a few of my favorite things to eat. It is a happy day for me, when I realize that the market is again carrying blood oranges. Blood oranges (in my market, the variety available was 'Moro') are generally smaller than the big navel oranges we normally consume here in the States. Their skins are varying hues of “regular” orange to a blushing red, but it's nothing in comparison to the color within. Their flesh ranges from red-speckled orange to a red so deep, it's almost purple, and the flavor is deliciously complex.
If you can get past the somewhat gory name, you're in for a treat. But the season is fleeting. Food in Jars » Blood Orange Marmalade. Dear friends. I’ve learned a lot about the process of making marmalade since the days when I posted this recipe. I don’t recommend that you follow the instructions I wrote below. I’m leaving the post up because I hate leaving holes in the site, but I ask if you’re looking for marmalade guidance, you visit this post instead. It can be made with blood oranges in place of the variety of citrus, should you be wondering.
This marmalade wasn’t part of the plan I had neatly laid out in my head. I figured that after the Vanilla-Rhubarb Jam, I would make a batch of Honey-Lemon Marmalade and then head to the savory, pickling side of things for a while. But then I found myself at Reading Terminal Market last Saturday with my friend Shay and Iovine’s was selling blood oranges 5/$1.
Have you ever bought fifteen pieces of the same fruit all at once, when they’re being sold by the count (as opposed to by the pound or the half-bushel)? I think that this may be one of the best things I’ve made. Vanilla Bean Marshmallows (Anne's Food Recipes)