Recipe Index. <div class="no-js-alert"> Please enable JavaScript to view this website. </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: Download my first cookbook today! Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar. Vanilla Custard Served in Eggshells. Spring Treat: How To Make Golden Chocolate Easter Eggs. Easter is just around the corner; have you started thinking about your Easter bread or spring lamb yet?
Well, this recipe for Golden Chocolate Easter Eggs certainly woke us up to spring. This dazzling treat was created by Francisco Migoya , an instructor in baking and Pastry Arts at The Culinary Institute of America New York. See how he does it, below... Chef Migoya uses regular eggs shells, paints them gold, fills them with melted chocolate variations, and puts them back into a decorated egg carton. They are painted with gold dust that is made into liquid by adding a little alcohol. Golden Chocolate Easter Eggsmakes 1 dozen 12 large eggsChocolate filling (recipe follows)1 1/2 tsp gold powder *1 tsp tequila, plus drops as needed Instructions:Wash each egg in warm water and dry thoroughly. Place the shells in a large stock pot and slowly fill it with warm water until the egg shells are covered. Carefully pour out the hot water and gently rinse the shells with hot water. More Easter and Eggs. Easter Cupcakes Baked in Real Egg Shells.
I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water.
“Crack it on the table,” I told her. Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini. Update 3/19/2012: For the basic instructions on these Easter cupcakes, keep reading. To see another example of them with dyed eggs and cream cheese “yolk” filling, see my latest version of these Easter cupcakes. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. My basic technique is similar to hers. Yield: 10 large egg cupcakes What you’ll need: 9 large eggs (Only one will get used in the cake. To prepare the eggs: Carefully poke a small hole in the top of each egg. Brownie In An Eggshell Recipe. Cheesecake Stuffed Strawberries | Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat!
Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! Oreo Cookies and Cream No-Bake Cheesecake | Bakers Royale - StumbleUpon. Homemade oreos. Just before I left for the airport Monday morning, I stopped short and ran back inside, not because I forgot my power cord or business cards or anything normal like that, but to make myself a turkey sandwich.
My flight left late, of course, and by the time I had time to unwrap my semi-smooshed last bit of home-cooked anything, I was so hungry, I was ready to ask the 18-month-old next to me to share one of his drooled-upon teething biscuits. Proust may have had his madeleine and my husband may have his pickled green tomatoes, but I had that turkey sandwich and in the one bite I allowed myself before the drink cart finally brought me something to wash it down with, I had found a happiness I didn’t know could exist at the front end of a much-dreaded three day business trip to a nine-acre enclosed glass pod.
It was the best thing I ate for days. What followed were stale, overly-sweet muffins falsely advertised as bran, potato chips I’d found myself eating because they were “free!” Strawberry summer cake. It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming.
I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” Dance. I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it. New york cheesecake. New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes.
(No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Most cheesecakes — like my Bourbon Pumpkin, Cappuccino Fudge, Key Lime and a Brownie Mosaic riff — use 3 bricks of cream cheese; this uses 5. Most cheesecakes are cut or lightened with sour cream; not here, where firm and intense is the goal. But this. New York Cheesecake Adapted from Gourmet Magazine, a perfect example of why I miss it so.