Pumpkin Cupcakes. Twelve-Layer Mocha Cake Recipe at Epicurious. Make cake layers: Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess. Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.) Beat whites with an electric mixer until they just hold soft peaks. Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in pan and rap against counter to release any air bubbles. Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Prepare soufflé layers while cake bakes: Line second sheet pan with parchment paper.
Melt chocolate with water, then cool to lukewarm. Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Reduce oven to 250°F. Buttered Garlic and Basil Stick, Easy Buttered Garlic and Basil Sticks, Buttered Garlic and Basil Bread Sticks. By the way this was my first attempt to make Buttered Garlic and Basil Sticks and favorite from the first time I made them. My family loved them it was a surprise for them. As my parents were taking a small nap in the noon so is my pet. So they were tempted to eat this delicious snack and relished them. My pet was all over the place to eat them If you ask me I also loved them. Do try these lovely sticks I am sure you will love them. Cooking is my love and baking is second love. Gosh I have too many things and people to be loved around ……. The recipe is simple if you have tried basic bread earlier.
Buttered Garlic and Basil Sticks step by step recipe below: Preheat the oven at 220°C for about 10 mins before baking bread. Take a big vessel combine flour, fresh yeast with water. Lastly add olive oil and Knead until 15 to 20 mins. Dust some flour now roll into a round shape Or oval shape with a roller. Bake at 220°C for about 10 to 12 mins Or until brown. For glaze: Total time Cuisine: General. Lemon Meringue Custards with Butter Cookies. I once said that my desk reminds me of my purse. It is big and unorganized, hard to navigate and mostly holds things of importance. As I sit here typing -at said desk, I spy a twelve-stack of cookbooks with notes and pieces of paper jutting out from every angle. Piles of printed-out recipes cover every square inch of surface area. I have at least four-hundred & eleventy-two recipes composed, mapped-out, bookmarked and dreamed up for posting and booking, and they all reside on this desk.
I didn't make any of those recipes today. I can't bear to relinquish one minute of my three-day weekend to the grocery store, so I've decided to work with what I have. Some of the best treats are unplanned. Lemon Meringue Custards Serves 4-6 Lightly adapted from desserts to give thanks for. Custard: Have four 6 oz. custard cups at the ready, or six 4 oz. custard cups. In a medium saucepan whisk together 1 1/4 cups sugar, lemon juice, egg yolks, cornstarch and 1 1/4 cups water.
Preheat oven to 350 degrees. The Messie Kitchen: Rolo Surprise Cookies. Have you all heard of Stumble Upon? It's incredible. Go check it out...after you read this post of course! You basically set it to your personal preferences and it allows you to "stumble" onto different websites that you might be interested in. For instance, I have travel, humor, restaurants and recipes to name a few. I hardly ever use Stumble because I'm so busy. My boyfriend, however, who thinks of me always, sends me sites that he has found with incredible recipes.
I love it. Being in a long distance relationship, I don't get to share all my creations with him, so when I get the chance, I jump at it. Last week, Alex sent me a recipe for stuffed cookies. Yeah, I know. Anyway, Alex, his three roommates and uncle all loved these cookies. The cookies stay soft even as the days pass.
What ya need: 1 cup white sugar 1 cup packed brown sugar 1 cup butter, softened 2 teaspoons vanilla extract 2 eggs 2 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda What ya do: 1. 2. 3. Homemade Tortillas. Making soft delicious tortillas at home is surprisingly easy. In fact, once I started making my own suddenly all our dinners and lunches were rolled up in fresh tortillas. The dough is made from flour, shortening, water, and salt. I had all the ingredients on hand but the shortening.. which ended up only costing two dollars and has lasted through many many batches of tortillas.
Considering how cheap the ingredients are and how delicious they taste it just doesn't make sense to pay for the much more expensive packaged ones. To make the dough you first work the shortening into the flour. You want to incorporate it entirely so that no pieces of shortening remain un-mixed. Next some hot tap water and salt is stirred in with a fork until a dough forms. To make sure that the tortillas are the same size the easiest thing to do is roll the dough into a log and then cut it into equal pieces.
I was making a half recipe so I cut my log into six equal pieces and rolled each one into a ball shape. 1. *Simply Scratch*: Parmesan Garlic Bread: Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. This garlic bread beats the store bought kind by a mile. Here are the ingredients you will need. Start by pressing the three cloves of garlic into a medium bowl.
Mince up a shallot so it measures one tablespoon. Add the shallot to the garlic in the medium bowl. Next, mince up the fresh parsley and measure out a tablespoon. Add that to the bowl along with the salt and pepper. Now add the *gasp* two sticks of butter and the two tablespoons {give or take} of freshly grated Parmesan cheese. Mix until combined. And set aside, just for now. Grab your loaf of Italian bread. Using a bread knife, slice lengthwise in half and place on a sheet pan. Remove and slice immediately. Nutella Cinnamon Rolls. May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit.
When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. Yesterday happened to be one of those days, and by the end of the day all I could think about was a warm cinnamon roll fresh from the oven. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar. Next, add in the baking powder, baking soda, and salt. Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon. Spray three 8? Leave a Reply. Chai Cookies « Angry Cherry :: a baking & food blog. Easter Cupcakes Baked in Real Egg Shells. I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell.
Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water. “Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. To see another example of them with dyed eggs and cream cheese “yolk” filling, see my latest version of these Easter cupcakes. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg.
Turn the egg upside-down and dump out the contents. 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. MINI MONKEY BREAD. Frites & fries - Garlic Knots. Most of my early food memories had to do with all the garlic dishes that my grandmother made. Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. Loving garlic is in my blood. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it.
Every time I make these garlic knots, I usually use six to eight cloves rather than the four stated by the recipe. Maybe it seems excessive (or maybe it’s not enough) but six is perfect for me. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): Dough: Pumpkin Bars with Cream Cheese Frosting. Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili...those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf.
My all-time favorite outfit. Another item that always comes to mind when I think of fall always puts a huge smile on my face. As soon as the first of October arrives, I immediately take out my fall decor from the storage closet and begin placing these beautiful little gems all around the house. I love pumpkins. Do you know what else I love about pumpkins? Pumpkin Bars with Cream Cheese Frosting Ingredients: Bars * Recipe slightly adapted from Paula Deen. Bethany actually» Blog Archive » Make your own vanilla extract. Wouldn’t you be happy to get this as a Christmas gift? I read Catherine Newman’s post about making homemade vanilla as Christmas gifts and thought, Brilliant! I’m gonna do that this year! So we did. I bought a dozen 4-ounce clear Boston round glass bottles and 20 organic Tahitian vanilla beans (I actually received 23 beans). [UPDATE 12 October 2011: The company I originally bought vanilla beans from seems to be on hiatus.
I also gathered my two lovely and capable assistants, Annalie and my mom Debbie. For each bottle of vanilla, you’ll need 2-3 beans and 1/2 cup of vodka. First, we used the scissors to cut each vanilla bean in half lengthwise and then again crosswise. We stuffed all the bean pieces into the bottles, seven or eight pieces per bottle. We got vanilla-bean flecks and sticky juice on our fingers, but it washed off easily and as a bonus made our hands smell yummy. After we’d distributed all the beans into the bottles, I poured a half-cup of vodka into the measuring cup. Rise and Shine: Basic Brioche - Today's Nest.
I am very lucky to have attended the International Food Bloggers Conference in Portland, Oregon last weekend. It was 3 days completely packed with information, fun, and, as you might have guessed… food. The city of Portland was welcoming and friendly. Apparently, I visited on a perfect weekend. The weather was stuff we only dream of in Dallas. Foods, and particularly healthy foods, played an important part of the event and evidently in the Portland culture overall. There are growers and manufacturers all over the region dedicated to healthy food practices. One such manufacturer is Bob’s Red Mill. Several weeks before attending I received an email inviting me for a tour of the facility along with several other conference attendees. Jessica's Dinner Party » Buttery Croissants. While I was browsing through Gourmet recipes I came across one for croissants.
I immediately tagged it, knowing that I would never come up with the nerve to make them. It would be a reference, in case I ever wanted to know how to make them, or if someone wanted a link to a sound recipe. I really didn’t think I would be baking croissants any time soon, but I guess I surprised myself. I’ll be honest with you, it’s a long process. However, it is not a difficult process. If you have a rolling pin, then half the battle is over. Next time, and there absolutely will be a next time, I want to make each layer thinner. Croissant Dough Adapted from Gourmet Makes 24 croissants 1 1/2 cups whole milk, heated warm, about 105-110 degrees F 1/4 cup light brown sugar, packed 1 tablespoon plus 1/4 teaspoon active dry yeast or two 1/4 ounce packages (I used instant dry yeast) 3 3/4 cups all purpose flour, plus more for dusting 1 tablespoon kosher salt 3 sticks or 1 1/2 cups cold, unsalted butter.
Pumpkin Recipes. The Finer Things in Life Home About Advertise Contact Pumpkin Recipes October 18, 2009 by Amy Welcome! One of the Finer Things of fall has got to be the smell of freshly baked pumpkin anything. Recipes from my kitchen. Recipes from around the blogosphere. Beverages Breakfast Bread Cakes and Cupcakes Cookies Desserts Main Dish Muffins Pies Soups Other Am I missing your recipe? This post is linked to Photo Credit A few more finer things ~ Menu Plan, Week of December 11 Pumpkin Spice Cinnamon Rolls Menu Plan, Week of February 23 67 Comments This post may contain affiliate links. Comments. Chewy Pumpkin Chocolate Chip Cookies. The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - chocolate mousse recipe - herve this - Chocolate.
Crème Brûlée. Pumpkin Bars I Recipe. Pumpkin Cake Bars with Cream Cheese Frosting.