Cinnamon Toast Rolls - Circle B Kitchen. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate.
I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious.
In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar. Under the High Chair: Browned Butter Triple Chocolate Chunk Cookies. Home from an intense blogging conference and what am I doing?
Baking. Right now it is the best way to sort through all the info crammed into my head on topics such as viral marketing, blogging curation, and advanced monetization, to name but a few. There's also the song from the surprise flashmob that I performed in at the conference close; can't get it out of my head. Baking seems like the best thing to do at this point. At least it can help me avoid unpacking for a few more hours. I mentioned these cookies in my holiday cookie swap recap, and promised the recipe sometime. Browned Butter Triple Chocolate Chunk Cookies I'm not going to get into the whole 'Best Chocolate Chip Cookie' debate, although I do think mine can compete with the best of them.
Sift together the flour, salt, and baking soda. Pour the melted butter in the bowl of a stand mixer. Add the egg, egg yolk, milk and vanilla extract. Slowly incorporate the flour mixture until thoroughly combined. To bake. Cheesecake Stuffed Strawberries. & & Vippins.com Vippins.com. How to Make Bagels: A Users Manual at Epicurious.com. While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think.
But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Bagel shops often use a type of high-gluten flour to achieve that distinctively chewy texture and to stand up to the rigors of mass production, but you can opt for more readily available unbleached bread flour and still achieve fantastic results. Plus, even though bread flour contains slightly less protein—12.5 percent compared with 14 percent for high-gluten flour—it actually tastes better.
A Two Bite Breakfast: Bacon & Eggs in Toast Cups. * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast!
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. Whoopie Pie - Martha Stewart Food. Made from two small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations, though their origins are a bit mysterious. Some say they were first created in Pennsylvania Dutch kitchens as a way to put leftover chocolate-cake batter and icing to good use.
Regardless of when they were first introduced, these confections have been manufactured commercially since 1927. They became a popular homemade dessert during the late forties and early fifties, and still remain a beloved favorite in New England and Pennsylvania. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with seven-minute frosting. Serve as an after-lunch or -dinner treat with a tall glass of milk. Whoopie Pies Makes 2 dozen sandwiches 3 1/2 cups all-purpose flour 1 teaspoon salt 1 1/2 cups unsweetened cocoa powder 1 tablespoon baking soda 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter, room temperature.
Recipe: Fudgy Cocoa Strawberry Brownies. Baking has grown on me over the last couple of years.
I remember how scared I used to be to try a recipe and then how disappointed I’d be when I failed. Time has changed me, though, and I am no longer afraid of screwing up. There’s a reason why this is. You want to know why? Because I’ve learned that when you’re working with such fine ingredients as butter, sugar and chocolate… well, it’s really hard to completely mess it up. So, just remember: butter, sugar, chocolate. A San Diego food blog sharing restaurant reviews and recipes.