Foolproof Pan Pizza. SLIDESHOW: The Pizza Lab: Foolproof Pan Pizza [Photographs: J.
Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza of the kind that you might remember Pizza Hut having when you were a kid, though in reality, most likely that pizza never really existed—as they say, pizzas past always look better through pepperoni-tinted glasses. It would arrive at the table in a jet black, well-worn pan, its edges browned and crisped where the cheese has melted into the gap between the crust and the pan.
If only pizza that good were also easy to make. The way I see it, there are three basic difficulties most folks have with pizza: Problem 1: Kneading. Tres Leches Cake. I first made Tres Leches cake about five years ago, when my baby was still a baby and I was trying to find something yummy to make for my friend Ana for her birthday.
Ana’s from Mexico and taught me how to make pico de gallo and guacamole, and I asked her what her favorite kind of cake was. “Tres Leches,” she said in her sweet Spanish accent. “Tres Leches?” I said. “Three milks?” The Infamous Jacques Torres Chocolate Chip Cookies - The Crepes of Wrath. Now, I have a chocolate chip cookie recipe that I swear by.
I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr.
Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. 26 Foods You Should Learn To Cook In Your Twenties. Recipe: two (exactly two!) chocolate cupcakes.
No Bake Cookies. No Bake Cookies Chocolate… Oatmeal… Peanut butter… (A little more butter…) And no oven required.
Seriously, what’s not to love?!? ~Apple Pie Cookies. You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust?
They’re kind of hard to explain..I think they need a name, I’m open to suggestions! Watch them being made right >>HERE! Perfect Pancakes and Strawberry Butter. In my opinion, pancakes are the most perfect of breakfast foods.
However, not all pancakes are created equal and I’ve been on a lifelong quest to find the perfect pancake recipe. My ideal pancake is thick and cakey, yet still maintaining a light fluffiness. One of the best pancakes I’ve ever had meeting this description is at the okayokay diner in our neighbourhood. It’s a really small diner so we often end up eating at the counter where you can watch the cook making orders on the griddle. I’ve spent many a morning watching him ladle out the pancake batter, speculating about possible ingredient combinations and ideal cooking temperatures. My friends, I think my quest is over. I started with Ian’s dad’s traditional Saturday morning recipe and adjusted the baking powder, salt, and egg ratios until somehow I stumbled onto this combination that makes a great thick batter that puffs up into beautiful fluffy pancakes.
Perfect Pancakes Strawberry Butter Combine all in a blender or food processor. 2-Minute Chocolate Chip Cookie For One. This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we?
I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.The preparation is beyond easy… just have a look… First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6. Bacon Jam Recipe. I love bacon. It was one of the few things I would eat as a picky child, much to the dismay of my mom.
(Other choice items included plain white rice and Coco Pebbles). If they had bacon jam back in the day, you better believe that it would have been one of my staples. Bacon is one of those things that makes everything better. Frost by Numbers: How to Make Frosting Colors : Recipes and Cooking. Maple Syrup Cupcakes : Free Cupcake Recipes – Gourmet & Specialty Cupcake Recipes. For The Cupcakes… 5 ½ ounces cake flour5 ½ ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs½ teaspoon vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing… 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.
Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven. Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool. Crunch-a-Bunch Cupcakes Recipe - Kellogg's® Rice Krispies®