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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.
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.
Cheesecake Stuffed Strawberries. Ingredients: -1 lb large strawberries -8 oz. cream cheese, softened (can use 1/3 less fat) -3-4 tbsp powdered sugar (4 tbsp for a sweeter filling) -1 tsp vanilla extract -graham cracker crumbs Directions: 1.
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.
Bacon & Eggs in Toast Cups Yesterday we got probably about 10 inches of white fully snow, which meant that church was canceled this morning and so was Hubby’s softball game. I usually make breakfast on Saturday mornings, but this Saturday I had to go into work for a few hours. But since we had no church to get up early for or a softball game to run to, I decided to make some breakfast this morning. I recently got this awesome book, William & Sonoma’s: Tools & Techniques.
I am so sick. Of myself. Do you know what I mean?
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.
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.