Once you know how to make this easy Pâte à Choux dough, you can use it to make a number of different things.
Chocolate Chip Cookie Dough Truffles
Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center.
Cheese makes (almost) everything better.
I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair.
I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly. Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses. Cream which is hard to whip will whip quickly by adding a few drops of lemon juice. Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.
The Art of Handmade Bread The Bread Bible Baking with Passion In lesson one we baked the simplest bread one can bake.
This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too.
These homemade Kit Kat candy bars taste amazingly like the real thing. You won't find a better copycat recipe anywhere! If you're a Kit Kat fan, you have to try this recipe.
Ingredients: crust: 1/2 cup old-fashioned rolled oats 1/4 cup flour 1/4 cup cocoa 1/4 cup dark brown sugar 1/4 cup butter, melted 1/8 teaspoon salt