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. I am too… and I already ate half of this warm bread. 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. Raspberry Surprise Chocolate Mousse. Raspberry Surprise Chocolate Mousse by Macki Mar 3rd, 2011 // Desserts, Recipes, Veggie Friendly Growing up my favorite dessert was chocolate mousse and I could never get enough. It’s still one of my favorites, but now that my metabolism isn’t what it used to be I can no longer gorge on this decadent treat. But how could I deny my kids this chocolate goodness? Ah, the dilemma. Imagine my excitement when I discovered a lighter chocolate mousse in The America’s Test Kitchen Healthy Family Cookbook!! This recipe is a makeover spotlight, which means it has a comparison of both the regular and light chocolate mousse.
You don’t believe it? Before Calories: 390 Fat: 31g Sat Fat: 17g Cholesterol: 130mg After Calories: 230 Fat: 9g Sat Fat: 5g Cholesterol: 5mg Are you as shocked as I am?! Raspberry Surprise Chocolate Mouse Recipeadapted from The America’s Test Kitchen Healthy Family Cookbook Raspberry Coulis Ingredients: 1 cup frozen raspberries 1 heaping tablespoon agave syrup You might also like... Silky, Decadent Chocolate Mousse… When I was a kid, my family used to go to this really nice seafood restaurant on special occasions. It was a huge buffet with crab legs, seafood gratins, pastas, fish, oysters, lobster tails and much, much more.
It was a real treat. But the thing I cared about most on that buffet was always the chocolate mousse. I felt so grown up eating something out of a stemmed crystal glass. I would eat as much chocolate mousse as I could hold. It was silky smooth and oh-so luxurious – I absolutely loved it. Still do. Deb describes this as “silky and decadent” and I could not agree more. Silky, Decadent Chocolate Mousse 8 ounces bittersweet chocolate (no more than 60% cacao), chopped 3/4 stick (3 ounces) unsalted butter, cut into 6 pieces 3 large eggs, separated 1 tablespoon Grand Marnier liqueur (or swap with a liqueur of your choice; yes, you can leave it out but it won’t be as good) 1 cup very cold heavy or whipping cream 2 tablespoons sugar 1/2 teaspoon vanilla 1/8 teaspoon salt P.S. Share: Easy Homemade Ice Cream without a Machine. July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think!
No ice cream maker? No problem. Out of rock salt? Don’t need it! You can make this ice cream in just four easy steps. And let me just get one thing straight. Homemade Ice Cream without the machine couldn’t be easier! Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk. Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream.
That’s it! So what can you add to the cream & milk?? How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream! Cinnamon Bun Ice Cream Recipe Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl. Pour into a 2-quart container and cover. Print Recipe What about Nutella & Peanut Butter?? Nutella Peanut Butter Chip Ice Cream Recipe 2 cups heavy cream 1 (14 oz.) 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. Ana went on to explain to me what Tres Leches Cake is: a light, airy sponge cake soaked with a mixture of three milks: evaporated milk, sweetened condensed milk, and heavy cream. To die for. I did some digging and some reading and wound up making this very cake for Ana’s birthday. Throw flour and baking powder into a mixing bowl… And add a little salt. Now, separate 5 eggs. Whites in the other. Now, throw the yolks and some sugar in the bowl of an electric mixer. Mix on high until the yolks are pale yellow in color and doubled in volume. Next add 1/3 cup of whole milk… And 1 teaspoon vanilla. Gently stir the mixture together. Look! How to Make 3 Minute Chocolate Mug Cake.
Mint Chocolate Chip Cookies Recipe. 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. How to Make Cake Pops. I’m not Bakerella (Queen of the Cake Pops), but I whipped up some cake pops at my daughter’s request for her birthday. I have to be honest, I think I prefer Oreo truffle pops a bit more, but my daughter was mighty happy with these, and she is the birthday girl. Here’s how to make cake pops… Easy ingredients – a cake mix (and what you need to make the cake), a can of frosting, chocolate, sprinkles and sticks. Make up your cake mix and bake. Now we have cake. And now we are going to destroy the cake… Not quite destroyed enough yet… And now into a bowl.
Now to add the frosting. I used about half the can. After combining the cake and frosting it formed a ball of dough so to speak. The next step was to put the sticks in. I made pink, white and chocolate covered cake pops. After that I dipped each one into the chocolate and than coated with a variety of different sprinkles. A few more shots of cake pop goodness. My daughter insisted on blue and green decorations for hers.