Dreamy Cream-Filled Cupcakes Recipe from Betty Crocker. Traditional Brownie Goody Bars Recipe from Betty Crocker. Nutella Cinnamon Rolls. May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite.
It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. Yesterday happened to be one of those days, and by the end of the day all I could think about was a warm cinnamon roll fresh from the oven. Fortunately, over the weekend I whipped up a batch of my go-to recipe…only this time, I halved the recipe so that I’d only get 3 pans of rolls instead of 6. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar.
Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days.
They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees.
Slutty Brownies. Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD.
I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… Dulce de leche Baked Mini Cheesecakes. Take the 2 tins of condensed milk and pierce 2 holes in the top of each tin.
(this step is to reduce the risk of the tins exploding during the cooking process) Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don't get too uptight about it). After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan.
This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required. Cardamom Peach Pie Filling recipe on Food52. Author Notes: Every summer I put up about six quarts of this pie filling, a slight variation on my great-grandmother's recipe.
It's just perfect in a one crust, two crust, lattice crust, or crumble topped pie. In fact, when I'm desperately wanting warm peachy wonderfulness in January, I'll pour the filling into a buttered baking dish and make a crisp topping or top with buttermilk biscuits. If you're not the preserving type, put the filling in a pie and bake it right away. Cherry Pie Filling recipe on Food52. How to Caramelize Onions, Caramelized Onions Recipe. Quantities depend on how much caramelized onions you wish to make.
In this example, 5 large raw onions yielded about 2 cups caramelized onions. Method 1 Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. 2 Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. 3 Let cook for 30 minutes to an hour more, stirring every few minutes. Store refrigerated for several days in an air-tight container. Hello!