Garlic Knots – For Superior Garlic Breath. When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. You’ll definitely want to increase the recipe, seeing as how I ate all of it in just minutes after taking the pictures.
I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots Instructions - 1. 2. 3. 4. 5. 6. 7. Now, excuse me, I have to go buy some mints. posted by jessica at 02:24 PM Filed under Italian, Recipes. Chocolate Hazelnut Babka | Spiced. This Chocolate Hazelnut Babka is filled with gooey melted chocolate and crunchy hazelnuts. It’s the perfect Easter treat! Growing up in the South, I’d never really heard of babka until I moved to the North.
Sure, I’d seen the Seinfeld episode where Jerry and Elaine go to the bakery to buy a chocolate babka, only to see the last one sold to the customers right in front of them. They ended up settling for the cinnamon babka, which Jerry called a “lesser babka.” Needless to say, when I first moved up here I was intrigued by these delicious-looking baked treats. If you’re not familiar with babka, it’s a sweet bread-like dough stuffed with a variety of tasty fillings. Advance warning: make this dough the day before you want to serve it. Babka also typically has a signature “twist” to the dough, and I’ve seen a number of different ways to make this twist happen. Ingredients For the Dough For the Chocolate Hazelnut Filling For the Egg Wash 1 egg 2 tsp milk Instructions © Spiced 2012. Vol au Vent-ing Some Stress. After suddenly disappearing from the blogosphere for about two weeks, I was hoping to just move on and pretend like nothing happened.
So far it seems to be working, with not one peep of protest about my irregular posting schedule, and not a single complaint about the wreckage I’ve created on all of my recipe pages trying to add links to printer-friendly versions to varying degrees of success. Has anyone even noticed? What seem like huge changes to me appear to hardly constitute a blip in the collective blog reader’s radar. Nonetheless, I want to come clean- All of this blog neglect stems from yet another new project I’ve taken on, a bigger one than I was thinking of tackling any time soon. Believe it or not, I’m finally getting serious about a career, and decided to get my degree in photography. Perhaps it was all of the back-to-school hype that finally got to me, but after researching various programs, I found online classes that seemed almost too good to be true.
Like this: Daring Bakers Challenge for June: Danish Braids « A Beautiful Mosaic. My second Daring Bakers Challenge is another first for me – Danish braids. Made from a yeasted butter-laminated dough, Danish braids can be filled with sweet or savory fillings, and I opted to make one of each. (Actually, I ended up making three kinds of braids since I like to make more work for myself).
The actual dough-making process was not terribly difficult, although it did require several hours for rolling and allowing the dough to rise. What made this into an all-day affair was my savory braid, which had about 100 ingredients, but was well worth the time and effort. Makes 2-1/2 pounds dough IngredientsFor the dough (Detrempe) 1 ounce fresh yeast or 1 tablespoon active dry yeast 1/2 cup whole milk 1/3 cup sugar Zest of 1 orange, finely grated 3/4 teaspoon ground cardamom 1-1/2 teaspoons vanilla extract 1/2 vanilla bean, split and scraped 2 large eggs, chilled 1/4 cup fresh orange juice 3-1/4 cups all-purpose flour 1 teaspoon salt BUTTER BLOCK1. 1. 3.
Proofing and Baking1. Cheese Pinwheel Rolls. Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. I can’t help it. It’s just how I work. Perfect example: I was in a meeting a few weeks ago at the office. We finished up our conference call, started chatting as we wrapped up—and somehow wound up talking about stuffed breads. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things. To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result?
Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe. I like to throw these rolls together on a weeknight. So, this one’s for you, Scott. Cheese Pinwheel Rolls. 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. I am too… and I already ate half of this warm bread. 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. Cinnamon Toast Rolls. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep.
That’s it… some soft white bread, some butter and some cinnamon sugar. And here’s all you have to do… Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls.