Technique 101: Learn Easy Pâte à Choux Dough and Make Beautiful Cream Puffs. Once you know how to make this easy Pâte à Choux dough, you can use it to make a number of different things. Pâte à Choux is cream puff pastry and is used to make cream puffs, gougeres, and even beignets. I love it because it is simple, fast and I can make it ahead of time. You can make these beautiful cream puffs and fill them as a dessert with ice cream or whipped cream. You can make them and fill them for lunch with crab or chicken salad. You can add cheese to the dough and make savory little gougeres for appetizers, which I will make for a future post. Don't be intimidated about making these. One of the fun things to do with this recipe is to make a dessert bar. Now let's make some. Cream Puffs/Pâte à Choux Dough for a printable recipe, click here Makes 12 - 13 medium sized cream puffs Ingredients: Instructions: Heat the first four ingredients in a medium saucepan over medium high heat just until the milk starts to boil.
Homemade Chocolate Sauce: Homemade Whipped Cream: Chocolate Chip Cookie Dough Truffles | recipegirl.com. I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. They’re nothing special to me, unless you get some cookie dough-action before it meets its fate in the oven. Now you’re talkin’.
I’d much rather drown my sorrows in a bowl of cookie dough than nibble a dozen “cookies” dipped in milk. Yep, the cookie dough is definitely where it’s at. I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls. Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too.
Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time Chocolate Chip Cookie Dough Truffles Best served cold, these treats are for cookie-dough lovers. Ingredients: 1. 2. 3. A brownie by any other name… 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.
Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth.
Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs. Cheddar Cheese Biscuits. Cheese makes (almost) everything better. It’s one of the 10 commandments of The Hungry Mouse Test Kitchen. When I made these the other night, The Angry Chef told me that, hands down, it’s my best biscuit recipe. “Even better than my buttermilk biscuits?” I asked. “Yep, even better,” he told me. These biscuits are ridiculously easy to make. These biscuits are perfect for a leisurely weekend breakfast or brunch. Like I said, they’re really easy to make. Just toss the dry ingredients in a large mixing bowl, give ‘em a swirl, and drizzle in the cream and cheese. I cut my biscuits into squares—not rounds. If you wanted to go crazy, toss in a handful or two of crisp, crumbled bacon when you add the cheese.
Cheddar Cheese Biscuits 3 cups flour 1 1/2 Tbls. baking powder 1 Tbls. sugar 2 tsp. kosher salt 2 1/2 cups heavy cream 1 3/4 cups sharp cheddar cheese, grated 4 Tbls. butter Yields about 16 large biscuits Preheat your oven to 375 degrees. Make the biscuit dough Pour in the heavy cream. Enjoy! Cinnamon Sugar Pull-Apart Bread. 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 know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs.
You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour.
This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. 25 Vintage Baking Tips: Timeless Wisdom. 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.Shortening can be measured exactly.
Lesson Two: Putting Something More in Your Loaf. The Art of Handmade Bread The Bread Bible Baking with Passion In lesson one we baked the simplest bread one can bake. It was made up of just flour, salt, yeast, and water. As anyone who has ever looked at the ingredients on a store-bought loaf of bread knows, a lot of other ingredients can be found in loaves of bread. How those ingredients affect the flavor, color and behavior of your bread is the focus of lesson two. We'll also bake a loaf to compare to the simple one we made in lesson one. As one would guess, additional ingredients change the flavor of your bread. But many of these ingredients also change the behavior of your dough in ways that are not immediately obvious. Sugars also carmalize in the oven, resulting in the rich brown color of crust. Notice how the bread from Lesson One, which contained no added sugars, had a very pale complexion. Recipes for sugary breads, such as holiday bread, typically call for fewer and shorter rises.
Sugars (sugar, honey, molasses). Other . How to Make Marshmallow Fondant. 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.
You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. Homemade Kit Kat Candy Bar Recipe.
Nutella Cheesecake Squares. 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 filling: 16 oz cream cheese, at room temperature 1/4 cup Nutella 1/2 cup sugar 2 tablespoons flour 2 large eggs,at room temperature Directions: Preheat oven to 350. Grease or spray with baking spray an 8x8 inch pan. In a small bowl, add the butter, sugar, flour, cocoa, oats and salt, mix thoroughly with a fork.
Press into bottom of the pan. Use the bottom of a measuring cup to flatten and press firmly. Meanwhile, cream together the cream cheese and sugar. My thoughts: I don't tend to join in on most of the group food blogging events that seem so popular right now but I love Nutella and just couldn't resist. I had originally came up with the recipe a couple of months ago only to find that I was totally out of Nutella and that I hadn't yet replaced the 8x8 inch pan I had dropped.