Italian BBQ Marinade. This is one of the best pork tenderloins we've ever made. We didn't have any leftovers; It was absolutely delicious! The marinade was a little sweet from the BBQ sauce and a little tangy from the Worcestershire sauce. I used Wishbone Italian Dressing and Sweet Baby Ray's BBQ sauce. Make sure you use a BBQ sauce that you like because it is the dominant flavor in this marinade. We also tried this marinade on skirt steak, and we both preferred it on the pork. Italian BBQ Marinadeadapted from allrecipes.com(Printable Recipe) 1/2 cup Italian dressing 1/2 cup BBQ sauce 1/4 cup Worcestershire sauce 1 tsp garlic powder 1/4 tsp black pepper Whisk together marinade ingredients.
*This is enough for 2 pounds of meat* Recipe for Mall Food Court Buttery Homemade Pretzel Bites. I have a confession to make. I love mall food court food… There, I said it. Do you think less of me now? I understand if you do… truly… guess we won’t be hanging out at the mall together anytime soon then, which is a bummer. I bribe my kids to be good at the mall with the promise of Pretzel Bites once we are done. Then, I am the most lenient mom ever just so we can get to the pretzel bite reward at the end. As long as we can get the pretzel bites at the end, I’m a happy camper. Now I don’t have to go to the mall to get pretzel bites anymore. Recipe: Homemade Pretzel Bites for the Bread Machine (from All Recipes.com) 1 1/8 cups water (70 to 80 degrees F)3 cups all-purpose flour3 tablespoons brown sugar1 1/2 teaspoons active dry yeast2 quarts water1/2 cup baking sodacoarse saltmelted butter – not in the original recipe, but a must for mall food pretzel like experienceIn bread machine pan, place the first four ingredients in order suggested by manufacturer.
Tartelette. I know, it seems very strange to put "baked" and "doughnuts" in the same sentence and then expect you to believe me when I say they were good...but they were! But why would I turn a completely good fried piece of Americana into a baked good? Well, for once I was curious to try another recipe after my first success last year. I also have the same reason as last year for trying baked doughnuts yet again. My parents are coming to visit for a while and they love waking up to the scent of nutmeg, cardamom, and cinnamon....and my dad can't resist the attraction of a good doughnut.
Looking online you will find dozens of recipes for baked doughnuts but how would you know if they are any good? Baked Doughnuts, adapted from this recipe: Place 1/3 cup of the warm milk in the bowl of an electric mixer. P.S: Last month I woke up to an early Christmas present: a nice lady named Tammy Wood emailed me with a beautiful collage of my pictures as a banner/header for my blog. I Am Now In The Muffin Loop. I am so sick. Of myself. Do you know what I mean? I'm just fed up TO HERE with me. I feel boring, uninspired, whiny, ridiculous, apathetic, and just TOTALLY BLEH. I feel like white bread looks. Just meh. Seriously, I wish someone could just reach through this screen right now and slap me, wake me up.
Is it a stage or something? I was just going to write "I can't seem to get hooked into anything lately! " You know, I didn't have any real idea of what this ramble was going to be about but it actually came full circle for me, considering the recipe I'm going to toss out here. Let me just ask you this: have you ever had a muffin melt in your mouth? French Breakfast Muffins I never knew a muffin could be so exciting. 1/3 c. butter, melted1/2 c. sugar1 egg (preferably room temperature)1 1/2 c. all purpose flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. nutmeg1/2 c. milk Topping (option: cut topping in half*)1/2 c. sugar1/2 c. butter, melted1 tsp. cinnamon Preheat oven to 350F.
Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?) , you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I know my students are to blame for this plague! They’ve been dropping like flies recently.
I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. If nothing else, cookie dough is good for the soul. And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! You stir me.: Freshly Squeezed. Enjoy the weekend, you beautiful people. *Stirring Around* I wonder who will end up receiving this as their baby shower present... This makes me want to run out and buy honey. Soft Pretzel Tots. There’s this game…not sure if you’ve heard of it…but it seriously is all consuming. Like, it swallows people for like 4 months out of the year. They join fantasy leagues. (We’ll get back to that in a second…) They scream at the television. Become depressed if their teams loses.
Wear pieces of cheese on their heads. Stand in negative 30-degree temperatures… It’s called football. And fantasy leagues…really, boyz?! I do like boyz, though. And I dig football food, obvi. Enter…pretzel tots… HOLD THE PHONE!! These pretzel tots are pretty awesome. They start from a pretty simple dough with some yeast and flour and butter and a little sugar and salt. I rolled out the dough into a long 22-inch tube.
Oven. They’re everything a prezel should be: soft and chewy on the inside and salty with a delightful crust on the outside. Next time I’m gonna play around with different dipping sauces. POLL TIME: Are my nails really unicorn/Lisa Frank?! Soft Pretzel Tots Recipe tweaked from Alton Brown. Best Steak Marinade in Existence Recipe. Microwave Peanut Brittle. This is my Mom's recipe for peanut brittle. It is really easy and doesn't require a candy thermometer! You make this brittle in the microwave! I make this peanut brittle every year for Christmas, and everyone loves it. No one would ever know it was made in the microwave!
Microwave Peanut Brittle(Printable Recipe) 1 cup sugar 1/2 cup light corn syrup (Karo) 1 Tbsp butter 1 tsp vanilla 1 cup peanuts (I use lightly salted cocktail peanuts) 1 tsp baking soda Combine sugar and syrup in a microwave safe bowl (I use a glass bowl), stir. Make-Me-Crazy Grill Marinade. We grill year round. It doesn't matter if it is 100 degrees or 17 degrees outside. It doesn't bother me because I am inside making the side dishes; Chicken Legs is the one outside in the weather. He doesn't mind grilling in this frigid weather, but he certainly prefers to grill in the summer! I found this recipe on the Epicurious app on my trusty iPad. This marinade reminded me a lot of the Mojo marinade we bought a while back.
It has the same smoky citrus flavors going on. We used the marinade on chicken, but it is a very versatile marinade. Make-Me-Crazy Grill Marinadeepicurious.com(Printable Recipe) 1/3 cup lime juice 1/3 cup lemon juice 1/3 cup orange juice 1 1/2 tablespoons minced garlic 1 teaspoon dried oregano 3/4 teaspoon ground cumin 1 bay leaf Salt and pepper to taste 1/2 cup salsa 2 tablespoons olive oil Combine all the ingredients in a blender and blend well.
Cheddar Bacon Ranch Pulls. A few weeks ago I shared my recipe for Cinnamon Roll Pulls, a sweet pull apart bread. In the post I mentioned a savory cheesy version. I had several requests for the cheesy bread recipe. Well, you asked for it, you got it! I went with a cheddar bacon ranch bread. I knew these flavors would work well together since they are in my favorite dip, Crack Dip. Cheddar Bacon Ranch Pulls (a.k.a. 1 unsliced loaf of (round is preferable) sourdough bread 8-12 oz cheddar cheese, thinly sliced 3 oz bag Oscar Mayer Real Bacon bits 1/2 cup butter, melted 1 Tbsp Ranch dressing mix Using a sharp bread knife cut the bread going both directions. Pain perdu (real French toast)
I first came across this dish at Landmarc in Tribeca. It’s somewhere between “French” toast and bread pudding and with a caramelized buttery exterior and a custardy interior it makes for a sinful Sunday morning brunch. I used some good sandwich bread this morning (pictured), but this really works best with a crusty baguette. If custard dipped, butter fried bread isn’t quite rich enough for you, try putting some crisp bacon on top and drizzle maple syrup over that during its last few minutes in the oven. 2 pieces of baguette or other firm bread about 4″ x 3″ x 2″ each3/4 C whole milk 1/4 C cream 1/4 C sugar 1 extra large egg 1 tsp vanilla2 Tbs butter The night before you want to eat this, whisk the milk, cream, sugar, egg and vanilla together until smooth.
The next morning, heat the oven to 350 degrees. Take the bread out of the bag and place it in the pan. Pop it in the oven for 15-20 minutes or until an instant read thermometer inserted into the middle of the bread reads 170 degrees. 5 tips for making perfect crêpes (recipe for crêpes with buttered apples) Making light, airy, evenly browned crêpes that are just a little crisp around the edges is no harder than making pancakes (I actually think is easier). Here are 5 tips to ensure things go smoothly. 5 tips for making perfect crêpes Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, forms when wheat flour and water are agitated. It’s a desirable reaction when you’re making things like bread, but is not so desirable in cakes, pie crusts and crêpes. Refrigerating the batter after it’s been mixed, “relaxes” the gluten and makes for light, airy crêpes.Use a heavy bottomed stainless steel pan. Your pan needs to heat evenly, so it’s important that it has a thick bottom that will achieve this.
The recipe below will make about 12-16 crêpes depending on what size pan you use. Put everything in a blender or food processor and blend until smooth. Salted Caramel Sauce. Salted Caramel Sauce + Printable Labels I can cook, and I can bake, and I used to be a teacher… but I’m not always the craftiest of people. So I’m pretty proud that I successfully made some (cute) jars of Salted Caramel Sauce to give away as holiday gifts this year. This stuff should really be called Salted Caramel Crack. It’s a good thing that I made small jars of the stuff because once you open this baby, you’re going to want to eat the whole jar, and then (if no one is looking) you might be tempted to lick out the inside of the jar too.
No kidding, man! Here’s a little peek at the preparation shake-down. For my gift jars, I used 4-ounce jelly jars. Once it is completely cooled, you’re ready for the lids and labels. My adorable cousin Gina just graduated from Rochester Institute of Technology, and she’s now doing web design, photography, graphic art, etc. Gina designed my Salted Caramel Sauce labels- one especially for Christmas and one for any time of year. No double-dipping allowed. 60 Second Chocolate Chip Cookie A la Mode. I had so much fun developing this recipe. Talk about kinda dangerous though. This baby is baked in 60 seconds, no lie!! The cookie dough recipe is prepared right in your ramekin, so we are also talking about minimal dishes. Win win, right? You know those fabulous pizzookie’s you order at certain restaurants?
Yah, this is just like that but done in literally no time. This makes one large serving so double or triple the recipe as needed. In any case, Enjoy my friends!! Start by creaming your butter and sugars right in your ramekin. Just like so, light and fluffy. You’ll add a couple tablespoons of beaten egg next. A splash of vanilla please. Give another good stir of the spoon until combined. Once combined, add your dry ingredients right to the ramekin. Flour, salt and baking soda all set! Give a few stirs then…. Time for some fabulous chips! Oh yah! Top with a lovely scoop of vanilla ice cream and drizzle with my homemade magic shell! Mmmmm. To share or not to share? Ingredients Directions.
Crispy Parmesan Potato Puffs. Say hello to my new favorite appetizer. Don’t be shy. I found this gem a few weeks ago while sorting through Mother Lovett’s recipes… and aren’t these the best ones ever? I KNOW. Yellowed newspaper and all. I don’t even get a newspaper. So, I’ve been hoarding this recipe for a few weeks waiting for the right day to hit it up, and apparently yesterday was it. Because I was hungry. Because it was raining? I’m going with all of the above. I know it doesn’t really sound like something can be crispy and puffy at the same time… but guess what? I’m cool with it. Crispy Parmesan Potato Puffs makes about 70 puffs 2 pounds russet potatoes, peeled and cut into chunks 2 tablespoons milk 3 tablespoons unsalted butter 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup freshly grated parmesan cheese 2 tablespoons minced green onions 2 eggs, lightly beaten 3-4 cups seasoned panko bread crumbs Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes.
Preheat the oven to 400 degrees. Fleur de Sel Caramels. Homemade cheez-it crackers | dish & tell. Chocolate Chip Cookie Dough Dip - What Megan's Making. A Cozy Kitchen » Churro Tots. Crunchy Peanut Butter Dog Treats.