GET OFF YOUR BUTT AND BAKE!: PASTRY. Last night, I decided to make one of my favorite cookies. These little pastry swirls are so delish! I usually use my favorite pie crust recipe, which I have previously posted, but I decided to try a pastry recipe by the Barefoot Contessa. This recipe calls for lots of butter! I used my 14-cup Cuisinart Food Processor (love it) to make the pastry dough. It's so easy in a food processor, so if you haven't invested in one, do so very soon! Make sure that you use only cold butter, and keep the pastry chilled.
That is what makes it good and flaky. Pastry: 2 cups all purpose flour 1/4 cup granulated or superfine sugar 1/2 tsp. kosher salt 1/2 pound (2 sticks) COLD unsalted butter, diced Directions: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Line a baking sheet with parchment paper. Heat oven to 400 degrees. Divide your dough into two equal parts. Keep one half covered in plastic wrap and chill in refrigerator. About 1/8" thick Roll up jelly roll style. Red Velvet Crêpes. I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder.
If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. Chocolate Ganache Topping- 75 gr bittersweet chocolate - 75 mL heavy cream - 1 tablespoon sugar Directions: For the Mascarpone Filling:1. For Chocolate Ganche Sauce1. 2. 3. 4. 5. 6. 7. Easy As 1, 2, 3 | Churros with Chocolate Dipping Sauce » toasty biscuit. The other day my friend sent me a text and asked, “I want to try making doughnuts and want to make churros but they look difficult. Are they tricky to get right?!” I replied, “Nope! In fact, churros are the easiest doughnuts of all to make. There are only basic three steps!” She was so surprised that it only took me about twenty minutes to prepare a fresh batch of these delicious crispy doughnuts. For the doughnuts, I have a recipe that I’ve been using for years, and it never fails me.
It really is as easy as 1, 2, 3. Churros with Chocolate Dipping Sauce 2 cups plain flour 1 tablespoon baking powder pinch of salt 500ml of boiling water 2 tablespoons of olive oil vegetable oil, to fry cinnamon sugar, to dust (just combine caster sugar with ground cinnamon) Chocolate Dipping Sauce 150g milk chocolate, chopped 100g dark chocolate, chopped 300ml of cream For the sauce: 1. For the doughnuts, it’s easy as 1, 2, 3: 1. 2. 3. Serve warm with the sauce. [Print recipe] Apple Pie Bites on a Stick. $5 Dessert: Brown Sugar-Banana Spring Rolls.