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</div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Danish Pastry. As ubiquitous as this style of Danish is, it’s one of the more complex to make.
I learned to make them putting in an extra fold and layer of buttercream. That makes the end product both richer (of course) and flakier. If you’d rather not do that part (though it’s a nice way to use up any leftover buttercream you might have in the freezer) you don’t have to. The end result will still be amazing. Homemade Vanilla Extract. Crafty cousin Trish sent me an intriguing picture on my cell phone recently.
It looked like a row of bottles sitting on her window sill. I texted her back, “What in the world is THAT?” To which she replied that she was making vanilla extract. BRILLIANT! I am soooo making some vanilla extract! Because of my classic impatience, I purchased my vanilla beans for $3.99 each at my local farmer’s market. After just 2 short hours and a quick shake, we are already getting somewhere! I’ll report back in a month or so, but wanted to make sure to post the recipe I used now, so if you’re equally excited about homemade vanilla extract, you could be ready for holiday baking and gift giving as well! Author: Carli Preparation Time: Total Time: 1 cup vodka3 vanilla beans This entry was posted in Simply Celebrated, Simply Delicious and tagged Christmas, gift ideas.
Fudge Brownie Pie. My family is a huge fan of brownies… We have tried many different brownie recipes but this version was amazing.
We liked the idea of brownies with a pie crust. I used a regular premade pie crust. Best-Ever Baked Doughnuts. Life’s little successes.
Life is all about celebrating them — the little yet huge milestones in life that most often pass unnoticed without a single “woot!” We often think that successes are all massive ones, like when we: Find “The One”Get That PromotionBuy That Dream House But it’s the little successes that add up to a whole tanker-full and that often matter the most. Let me elaborate. I used to spend most of my life waiting for things to “happen” before I allowed myself to be happy. I used to think that once I finally got ______, then everything would be perfect. It was an endless series of “waiting to arrives” — on a train, just enduring the ride — “can’t-waiting” to arrive at my destination(s). Photo from Oli.Org Did I notice? No.
Cakes. Cookies. Cupcakes. Raspberry hotcakes. Espresso Chocolate Bars. Recently, I have been experimenting my energy bars with an array of different flavors just for fun.
I love coffee and so, I thought it would be great to incorporate some espresso into the bars. A little caffeine zing would go down well with these energy bars, right? Well, it worked, and I am loving it! These Espresso Chocolate Bars are my favorite pre-workout snacks now. The bars consist of Medjool dates, dried cranberries, tart cherries, hazelnuts, almonds, cocoa powder, coconut, sea salt, vanilla, and finely ground espresso.
Raw Energy Bars~Chocolate Espresso Ingredients 2 Cups (280g) Raw Hazelnuts ½ Cup (60g) Raw Almond (without skin)1 Cup (150g) Moist Medjool Dates, pitted and chopped1 Cup (140g) Unsweetened Dried Cranberries1 Cup (160g) Tart Cherries1 Cup (100g) Cocoa Powder1 Tbsp Ground Espresso ¼ tsp Sea Salt ½ Cup (40g) Unsweetened Shredded Coconuts 1 Tbsp Vanilla Extract1 to 2 Tbsp Cold Water Method. Don't Forget Delicious! » Blog Archive » Fastest Cinnamon Rolls. Heat the oven to 400°F.
Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. Starting at a long edge, roll up the dough jelly-roll style. With a sharp knife, cut the roll into equal pieces (I got 8). Bake until golden brown and firm to the touch, 20 to 28 minutes. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze.