Strawberry Cream Cheese Bread. We are in the middle of strawberry season and I love it! There are so many recipes on Pinterest that I can’t wait to try. This was one of the recipes I have been dying to make and it turned out really good. The recipe has cream cheese in it, making it yummy and moist! This bread was a little tricky but the trickiness was worth it because the bread was delicious! What made it hard, was it overflowed a bit while baking. Ingredients: 1/2 cup butter, softened1 cup sugar4 ounces cream cheese, softened2 eggs1 teaspoon vanilla extract2 cups flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon Kosher salt1/2 cup buttermilk1 1/2 cups strawberries, rinse, dried and chopped Directions: 1.
Apple Pie Baked in the Apples. Sarah from domesticdilettante.com got very creative one Thanksgiving. With little time and a lot of anxiety, her creativity exploded into one of the snazziest ideas ever to hit the dessert menu: Baked Granny Smith Apple Pies! Apples never seemed so cute, quaint and perfect until now. Thanks Sarah for sharing them with the world! Ingredients 5-6 Granny Smith Apples (Make sure that they can stand on their own.) 1 teaspoon of cinnamon 1/4 cup sugar 1 teaspoon brown sugar Pie crust (homemade or pre-made) Directions 1. 2. 3. 4. Click here to see the full recipe from domesticdilettante.com! More in American. Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla. Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts.
It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. Wow! The classical pairing of chocolate and caramel is one of my favourites but adding toasted nuts brings any dessert to another level for me. I wish the kids enjoyed the pairing as much as I do. Comments (57) Springy, fluffy marshmallows. The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly?
I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? I cringe when things go to waste). The paddle was gunked to the bowl and the scraper was glued to the paddle and then — and it is my duty to implore you not to do this at home — you think, “well, I’ll just wipe off the paddle with my index finger” and then your index finger gets knit to the scraper and then you think “well, let me use my other finger to wipe this one off” and all of a sudden, you’ve got strands of marshmallow strung from each finger to the bowl, the mixer, the paddle, the scraper, each corner of the pan, your shirt, the floor and then your husband comes home just as you’re pleading “help!
Recipe Index. <div class="no-js-alert"> Please enable JavaScript to view this website. </div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Download my first cookbook today!
Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar. Cereal Bars - On The Go Breakfast! Red Velvet Brownies - freutcake. This weekend I temporarily lost my baking mojo. I burnt a batch of caramel, ruined shortbread and my pizza dough was a disaster. What was happening? Why did my favorite past time turn on me? …Sunday night rolled around and I felt the need to redeem myself with one last recipe for Red Velvet Cream Cheese brownies.
I crossed my fingers, said a little prayer and made a batch. Photo by Freutcake Red Velvet Cream Cheese Brownies Red Velvet: 1 stick unsalted butter, (8 Tbsp) melted 1 cup sugar 1 teaspoon vanilla extract 1/4 cup cocoa powder Pinch salt 1 tablespoon red food coloring 1 teaspoon apple cider vinegar 2 eggs 3/4 cup all purpose flour Cream Cheese: 8 ounces cream cheese, softened 1/4 cup sugar 1 egg 1/2 teaspoon vanilla extract Preheat oven to 350 degrees F. Brownie layer: Add melted butter to a large bowl and add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. To store: wrap remaining brownies in saran wrap and keep in fridge.
Peanut Butter Cocoa Krispies Smores Bars. I haven’t had real, good old-fashioned smores that are made over a campfire in far too long. Like about twenty years, give or take, but who’s counting. The last time I roasted marshmallows over a campfire was when I was a Girl Scout. I have memories of being too impatient to wait for the marshmallows to toast evenly and instead, I would intentionally dip my wooden stick, with splinter-filled marshmallows speared on it, directly into the flames.
The marshmallows would ignite, char, and then I’d blow out the flaming charcoal black blobs of hot molten sugar, previously known as marshmallows. Then I’d promptly smoosh the charred marshmallows in between stale graham crackers, courtesy of the Minnesota summer humidity. Finally, I’d set a couple jagged-edge squares of chalky, tasteless Hershey’s’ milk chocolate on top of the charred marshmallows, top it with another stale graham cracker, and bite into the gooey, charry, chalky mess and proclaim it to be the best thing I ate all summer. [print_this] Blue-Eyed Bakers - Blue Eyed Bakers. Feed Your Craving for One Last Taste of Summer with these Watermelon-Feta Cups. Photos: Adam and Joanne Gallagher Summer may be coming to an end, but that doesn’t mean we won’t see a few more hot days! These easy watermelon cups will go fast at your next outdoor party or barbecue.
They're sweet, salty, crisp and refreshing! Just cut a seedless watermelon into cubes, big or small – it's your choice! Then, use a melon baller or even a small spoon to scoop out the middle. Make the filling by tossing together cucumber, feta cheese, mint and a tablespoon or so of olive oil. Then, fill those cups! Make sure you serve these nice and cold, then watch them disappear. Watermelon Cups with Cucumber, Feta and MintRecipe by Adam and Joanne Gallagher for Steamy KitchenSee more of Adam & Joanne's recipes on their own blog, Inspired TastePrep Time: 20 minutesTotal Time: 20 minutesYield: 30 watermelon cups Top Articles on Summer DiningPound Cake and Berry ParfaitSmoky CornGrilled Chicken Satay.
Make Your Own Ice Cream in Five Minutes. Photo Credit: Sarah Fernandez I have such fond memories of making homemade ice cream in the summer when we were kids. We used to go pick fresh strawberries and blackberries and then come home and pull out the electric machine and load in the ingredients. Watching the ingredients solidify into a delicious dessert had our eyes glued to the spinning bowl. I keep wanting to do it with my kids, and that old machine is still sitting at my parents house for us to use, but it always seems like such a production to pull it out so I was thrilled when I came across a recipe for how to make individual servings of ice cream using just a few ingredients, zip top bags, and a little man power.
Photo Credit: Sarah Fernandez Ingredients:1/2 cup whole milk or cream (you can use 1 or 2% milk, but you will get some crystalization due to the water content)1 tbsp sugar1 tsp vanilla extract6 tbsp Kosher salt2 cups ice Supplies:1 quart size zip top bag 1 sandwich size zip top bag Step 2: Now for the fun part! How to Make a Classic Tarte Tatin Cooking Lessons from The Kitchn - StumbleUpon - Nightly. Here's what makes a tarte tatin so fabulous: even if your crust isn't perfect, even if it crumbles a bit when you flip it (as my buttery crust has done this time), and even if the tarte is not perfectly centered on your serving platter, it will still taste like something that came directly from heaven.
Creamy-soft apples in a deeply caramelized sauce will cover a multitude of other culinary imperfections. Tell your guests that it's meant to be "rustic" as you pass out the forks and carry on with the devouring. This said, you should feel free to experiment with other apple varieties or a mix of varieties. Anything that holds up well for baking will work well. Cutting the apples in quarters also helps them to hold their shape without turning into apple sauce. Don't be intimidated by the flip. And yes, a tarte tatin will taste incredible no matter what happens during that flip. How to Make a Classic Tarte Tatin Serves 8 to 12 What You Need Instructions → Heat the oven to 375°F. 1. 2. 3. 4. 5. How to make cinnamon roll pancakes. The case of the disappearing candy corn.
SCORE 76 I think I found your problem. SCORE 181 A few hours after I eat at Taco-Bell. Probability of a white Christmas. Just one more example... Ever wonder why it's called eggplant? Overly attached koala. Wake me up when it's Friday. 10 Rich Recipes for National Cheesecake Day. S'mores Pie. This may be a bit ridiculous. And it just may be one of the best desserts I’ve ever made. You might remember that last year I whipped up some mini s’mores tarts. They were fabulous, but I must have had a few screws loose. Why didn’t I just make an entire pie? Oh! I guess not. Dreams do come true! Welcome to my new favorite dessert. Pleeeeeease make this. As long as you chill it, you should get a semblance of a slice out. I might have found myself kneeling on the kitchen floor, spoon in hand and head in fridge, scooping out s’mores pie bites.
And I still have the crumbs on my kitchen floor to prove it. [print_this] S’mores Pie for crust 1 3/4 cups graham cracker crumbs 1 1/4 sticks butter, melted Preheat oven to 325. Add melted butter and graham cracker crumbs together until a crust forms. For chocolate filling (from Tyler Florence) 1 cup heavy cream 1/2 cup milk 10 ounces semisweet chocolate, chopped 2 tablespoons sugar 1/4 teaspoon salt 2 eggs 1 bag of large marshmallows [/print_this]
Better-Than-Crack-Brownies. I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. I wanted to make it while I was on vacation, but couldn’t drag myself up off the couch to do so. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
Mr. Caramel-Filled Chocolate Cookies Recipe from Pillsbury. Cinnamon Sugar Fried Apple Sticks Recipe. Smitten kitchen. Recipe Snobs: Cinnamon and Sugar Pull-Apart Bread. I feel like through life we are always finding new things out about ourselves. Like for instance, as a kid I loved clam chowder. Now, I’ve come to realize that I really don’t care for it all that much, and that the only reason I was so crazy about it as a kid is that I thought it was fun to bite into the pieces of clam and have it feel and sound like you were biting into a balloon. I know… I was kind of a weird child, but weren’t we all ;) Anyways, through this blogging experience I have found that I love taking picture, but not just any picture.
So I have an excuse for my addictive impulse to always shoot ingredients while I am pouring them, and I completely release full responsibility for my actions to my little split personality french photographer… who exists in my brain. Where was I going with all this?? Printable Recipe Filling1 cup sugar2 tsp. cinnamon1/4 tsp. nutmeg4 Tbsp. butter, melted In a large mixing bowl, mix 2 cups of flour.
Sugar. Yeast and salt. Set this flour mixture aside.