Sopapilla Cheesecake Recipe. Cinnamon Sugar Fried Apple Sticks Recipe. Daring Bakers: Piece Montee « Full Time Foodie. I highly recommend baking with best friends some time. It’s quite something. That’s what made this challenge the most fun yet. If my life weren’t in danger of being attacked by three hungry girls I would post pictures of exactly how much fun we had “drizzling” (more like drenching) the cream puffs with chocolate glaze.
And waiting for the glaze to set was most definitely not an option. Not with my friends there. The moment after the pictures were taken the piece monte was demolished into little more than a few chocolate drizzles and a few blobs of espresso pastry cream. Come on, how could you resist this for more than a few seconds? Thanks so much Cat from Little Miss Cupcake!! Pate a Choux (Yield: About 28) ¾ cup (175 ml.) water6 Tbsp. (85 g) unsalted butter¼ Tsp. salt1 Tbsp. sugar1 cup (125 g.) all purpose flour4 large eggs For Egg Wash: 1 egg and pinch of salt Pre-heat oven to 425◦F/220◦C degrees. Piping: Baking: Directions Dissolve cornstarch in ¼ cup of milk. The Sugar Scientist: Cannoli-oli-oli (Daring Bakers)
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives.
She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book. I had mixed feelings about this months DB’s challenge. On one hand, I looooove cannoli (every time we are in an Italian restaurant or pastry shop, my father and I have to share a cannoli). On the other hand, I detest frying in my current kitchen. But, since I have already missed my maximum number of passes for DB challenges, I forged ahead.
As far as the cannoli, they were delicious, but oh-so-rich. A Taste of Sicily - Ricotta Cappuccino Cannoli. ...An extraordinary Italian dessert composed of delicate, crisp, tube-shaped pastry shells infused with Marsala, filled with sweet, creamy ricotta cheese, embracing miniature chocolate morsels and candied orange peel, and dusted ever so softly with powdered sugar. Close your eyes, envision yourself at a picturesque Italian café, and indulge your craving... The November 2009 Daring Bakers' Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker, recipes by Michelle Scicolone, as ingredient/direction guides.
She added her own modifications/changes, so the recipe is not 100% verbatim from either book. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. The following is the recipe Lisa Michele provided for the Challenge. Pumpkin Spice Cannoli (Daring Bakers November Challenge) Watermelon Lime Sorbet Slices.
A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer.
As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it.
However, when the promise of cooking provides ice cold watermelon sorbet, I just may be convinced. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. Truly, nothing. Homemade Junk Food. Homemade Twix bars.
Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. Get Off Your Butt and BAKE! » Impressive recipes made simple. Cupcake23recipesmall.jpg (JPEG Image, 800 × 400 pixels) Cream Cheese and Cinnamon Crescent Rolls. I’m always looking for easy and delicious recipes that can be made quick and with ingredients I already have.
This next recipe is one of those. They turned out so gooey and yummy – you will definitely have to try it out for yourself! This little treat has actually become the hubby’s favorite snack on a weekend morning. Eating them when they’ve come straight out of the oven is just pure heaven! The mix of cream cheese and sugar and cinnamon makes these pretty irresistible! Cream Cheese and Cinnamon Crescent Rolls Ingredients 1 8 oz. package Pillsbury crescent rolls 1 tub whipped cream cheese 2 TB melted butter 1/2 cup sugar 1 TB cinnamon 1/2 cup powdered sugar (for glaze) 1 TB melted butter (for glaze) 1 TSP vanilla (for glaze) 2 TB milk (for glaze) Instructions. Apple Pies. I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on.
Could you resist?