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. 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. I worked with my dough right away. I can’t even deal.
Sweet Potato Biscuits with Honey Cinnamon Butter Have you given up on making biscuits? Do they seem like too much trouble for the end result? I was kinda in that boat. There are far more interesting things to make…or so I thought! I made these for the first time last fall to go with some Thanksgiving leftovers. And to make a good thing even better, they always turn out great! And because I live in the land of biscuits and honey, we top it all off with some must-have honey cinnamon butter! Gather Up:2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 ¼ cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar For the Honey Cinnamon Butter:1 stick butter, room temperature 3 tablespoons honey ¼ teaspoon cinnamon Pinch kosher salt Mix together the sweet potatoes, butter and milk until well blended. Shape the dough into a ball and knead about 10 times on a well-floured surface. Roll the dough out about ¾ inch thick and cut with a 2-inch biscuit cutter. Serve warm with the butter.
100 Banana How many times has someone spotted excess, overripe or just unused bananas in your kitchen and said, “uh-oh, looks like it’s time to make banana bread!” — as if the only things possible to do with a banana are eat it or turn it into bread? Well we say “no more.” With no particular offense meant to anyone’s banana bread recipe, we believe the humble banana is in fact as versatile as bacon or eggs, and we’ve got the internets to prove it. Here’s our carefully curated list of 100 Things to Do with a Banana (not including banana bread). Click on the photos for full recipes. From Bananas to Apples, 100 things to do with apples: Sponsored Content
Chocolate Mousse July 13th, 2010 | Category: Chocolate, Puddings and Custards I’ve told you about the best part of working from home, but I realized I haven’t mentioned some of the not-so-delightful sides. First of all, according to your friends, you no longer have a “job”. What they call a job requires an office – preferably, one with stale coffee and decade-old carpeting. So, when they call you in the middle of the day and invite you out to lunch, grab a coffee or go lamp shopping for their new house, don’t expect them to take your “I am busy!” response too seriously. Besides, what work? When I told you about my recent career change, you expected my posts to be more frequent, didn’t you? And not to worry; I still have the same intention. Maybe, after working day and night all those years (sometimes even without vacation days), I’ve gotten used to the comfort of my home and became a bit, ummm, you know, lazy… Maybe, I have been spending way too much time on eBay for antique bakeware. Chocolate mousse.
HOT CHOCOLATE ON A STICK recipe If you’re new here, welcome. I’m AmberLee, and since writing this post, I’ve opened up a little chocolate shop. I’d love to have you stop by, don’t forget to send me a hot chocolate flavor suggestion. Or say hello on facebook. I’d like that too. NOTE: If you blog this recipe, I’ll be thrilled and flattered. Oh how I love when the weather turns cold enough for hot chocolate. This idea is something I’ve been wanting to try for a couple winters now. me in Venezuela, I’m the pudgy one in booties Enough of my life story, and on to a recipe for real, amazing hot chocolate. I’m glad I finally took the time to puzzle this through and do a little taste testing, because the recipe turned out to be so simple, and the results so delightful. First things first: what chocolate to buy (see a whole post dedicated to this here) The trick to making the best hot chocolate on a stick is using good, serious chocolate that melts easily. Barry Callebaut, Dagoba, Michel Cluizel, El Rey, Valrhona, Guittard
Make Vanilla Extract Only 2% of vanilla flavor is made from real vanilla beans. This tutorial shows you how to make quality homemade vanilla extract. At a glance Mix 1 ounce (30 grams) of chopped vanilla beans per 1 cup (250 ml) 40% alcohol vodka.Shake occasionally, age 6 months.Strain out the vanilla pieces. Why make vanilla extract? Quality vanilla is a tasty and essential cooking ingredient. Materials Gather these supplies to make your extract: Vanilla Beans (1 oz per cup alcohol/30 grams per 250 ml alcohol) Get the best beans you can, but don’t get ripped off by outrageous prices — check out the reviews. We could go with the FDA requirement and use about 0.8 oz beans per cup of extract, but this probably wouldn’t be strong enough. The beans shown in this recipe are Amadeus Trading’s Uganda Gold ™ Vanilla beans. Dark Glass bottle with tight fitting cap. Vodka (37.5-40% alcohol, 75-80 proof) Consider a decent quality vodka, as you could have this extract for 10 years or more. Patience Some, but not a lot.
orangettes Saturday, November 18, 2006 How to make orangettes: Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges. Slice the peels into thin strips and trim the edges. Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Prepare the simple syrup by combining 8 ounces water with 8 ounces sugar in a saucepan. Melt 16 ounces dark chocolate over a double boiler. Recipe adapted from here.
Snickerdoodle Muffins I have been obsessed with Pinterest lately! Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes. A picture of snickerdoodle muffins kept popping up all over my Pinterest page just begging me to make them. Could it be, one of my favorite cookies in a breakfast treat? These muffins made the best late-night snack I have had in a while! I really need to stop looking at Pinterest after dinner! The dough is very soft, so when you drop some into the cinnamon-sugar mixture you want to spoon some of the mixture over the dough before you start rolling it. This way your fingers never touch the sticky dough and you don’t end up with snickerdoodle batter all over your fingers. After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! Scroll to bottom for printable recipe card. What makes this recipe special? For the Topping: Sugar Cinnamon