10 Easy Kitchen Extracts to Make at Home. There is no need to buy vanilla extract, or most baking extracts for that matter, because a lot of them can be made at home.
It may sound complicated and unnecessary to do this, but I can assure you it is much easier than you think. Most of the time making extracts entails steeping the flavoring ingredients in a liquor or sugar. Yogurt Cake Recipe. Pop-Tarts. Yeah. I went to culinary school. I trained in classic French technique. I can temper chocolate, laminate dough, pipe rows of perfect macarons, and make breads with my own wild-caught yeast. But my highest achievement? Homemade Pop-Tarts. So understand me. Tart Dough 10 ounces all purpose flour (see note below for my gluten free flour blend) 1 tsp kosher salt 8 ounces cold butter, cubed (use shortening for vegan) 6 ounces corn syrup.
Rainbow Sprinkles. I know how this looks.
I know having a recipe for homemade sprinkles essentially brands me as some kinda baking weirdo, culinary elitist, or just someone with too much time on her hands. But it’s not like that. I’m not crazy. Really. I like grocery store sprinkles just fine, or maybe some from fancy flours if I need something . . .fancy. Yet, sometimes you just want to say, “I made this 100% from scratch!” If you’d like to make an egg-white free/vegan version, click here. Peanut butter pretzel bites « Two Tiny Kitchens. Salty and sweet.
Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Dangerous and delicious (you know what I mean). One little bite, so much to experience. All Natural Red Velvet Cake. Everyone’s Favorite Chocolate Chip Cookie… Joel, our friends, my parents, grandparents, co-workers, neighbors, brother-in-law, opera friends….these are all the people who claim these to be their all-time favorite chocolate chip cookies.
That’s not something to be taken lightly. These cookies have been hastily featured on here before, but they most certainly did NOT receive the full respect and attention they deserve. Now, I know I’ve definitely made my fair share of chocolate chip cookies through the years, but just bare with me while I share just one more (for now!) - the BFCCCCs (Big, Fat, Chewy Chocolate Chip Cookies). Japanese Cheesecake. There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks.
I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself! What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) Sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'. We all go through phases, don't we?! Well, about a month ago, I was in a cheesecake phase. Right out of the oven...hmmmmm. Fudge Drops. Good Eats 'n Sweet Treats: Sweet Bliss. I first saw these Cranberry Bliss Bars at Starbucks (they are seasonal so if you haven't seen them lately, that's why).
They immediately caught my attention. They were calling my name but alas... I have a hard time bringing myself to buy such over-priced baked goods. So, I asked around at work to see if anyone had tried them to see if they were worth trying to make on my own. Copycat 3 Musketeers Bars Recipe. Lemon Curd and White Chocolate Lemon Scones.
What do you do when your sister sends you a big box of Arizona Lemons?
No, not lemonade, but that is a good answer. The first thing that came into my mind was "Lemon Curd". Ahh light and tart lemon curd. Fried Ice Cream. I'm sure you are thinking about Cinco de Mayo this very minute.
You should be because it's in two days. We look for any excuse to celebrate. We look for any excuse to celebrate with food. Thousand Dollar Bars. Overnight Blueberry French Toast with Blueberry Syrup. This is a recipe that I found in my newspaper in December of 2004.
It came from a woman who runs the Mountain Hollow Inn, a bed and breakfast located in the Salt Lake Valley. It is a family favorite. A food blog.: donut muffins. Alice: "Do you want to bake something and come meet us at the park?
"Me: "Sure. I can probably have something ready within a half hour. "Alice: "What would be good on this cold and blustery day? "Me: "Warm muffins. "Alice: "Oh, yes. I am quite sure that the idea of a muffin that doubles as a donut is an idea that appeals to almost everybody. And so we sat on the steps of Piccolo Park, happily enjoying our donut muffins while trying to keep our sugar-loving kids from eating the entire batch.
Donut Muffins: adapted from Orangette Ingredients: For muffins:3 cups unbleached all-purpose flour2 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 teaspoon freshly ground nutmeg3/4 cup plus 2 tablespoons whole milk1 teaspoon white or apple cider vinegar1 1/2 sticks (6 ounces) unsalted butter, at room temperature3/4 cup plus 2 tablespoons granulated sugar2 large eggsFor topping:4 tablespoons unsalted butter1 1/2-2 cups powdered sugar Directions: Preheat the oven to 350 degrees F. Peanut Butter filled Chocolate Cookies. Banana Souffle for Holiday Food Fest. Liz at Hoosier Homemade is hosting Fall Desserts this week for Holiday Food Fest. Be sure to check out her blog and link up your favorite fall dessert! She’s giving away a Pampered Chef Pie & Tart Cookbook and a cool candle. My submission for Holiday Food Fest this week are these banana souffles. While they aren’t typical “holiday” desserts, they are so rich in flavor, so comforting, that they would surely be a delightful end to any special dinner throughout the holiday season.
They also take very little time to prepare, so they’re a doable dessert to throw together at the last minute. Stay tuned, for next week, I will be hosting Fall Dishes for Holiday Food Fest!