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Chai Cookies « Angry Cherry

Chai Cookies « Angry Cherry

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. Spray three 8? Leave a Reply

Chinese Tea Eggs Eggs, how do I love thee? Let me count the ways. I love thee soft-boiled with some kaya toast dipped into the runny yolk. And scrambled with some herbs and melty cheese. And simply cooked over-medium in melted butter. Tea eggs are a common street snack and even sold in convenience stores in China, Hong Kong and Taiwan. - 6 eggs - 2 bags of black tea - 4 star anise - 1 cinnamon stick - 1/4 cup of soy sauce Place the eggs in a pot and fill with water until just covered. Place the eggs back into the pot of water and add the tea bags, spices and soy sauce. Alternatively, you can simmer the eggs for about 2-3 hours instead of soaking them overnight. (Ru ware image from here) zp8497586rq

The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath

*Simply Scratch*: Parmesan Garlic Bread: Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. This garlic bread beats the store bought kind by a mile. It super easy to whip up and only takes a few minutes under the broiler. Here are the ingredients you will need. Start by pressing the three cloves of garlic into a medium bowl. Mince up a shallot so it measures one tablespoon. Add the shallot to the garlic in the medium bowl. Next, mince up the fresh parsley and measure out a tablespoon. Add that to the bowl along with the salt and pepper. Now add the *gasp* two sticks of butter and the two tablespoons {give or take} of freshly grated Parmesan cheese. Mix until combined. And set aside, just for now. Grab your loaf of Italian bread. Remove and slice immediately.

The Pastry Affair - Home - Plum Clafouti I am but a humble self-taught photographer. Everything I know about photography I've learned through trial and error. A year and a half's worth, in fact. Every time I set out to shoot a new dish or dessert, I learn something new. Yet, there is always more to learn. One of my New Year's resolutions this year was to take a photography course. When I take my camera out of the quiet of the kitchen, there is a moment (or two) of real panic. In the kitchen, I'm the boss. But, just as staying in comfort zones is all and well, it's important to step out of them just as often as you stay in. Note: I will be vacationing in Portland and the Oregon coast over the next week. I first made this Plum Clafouti a year ago, at the request of a roommate. Plum Clafouti Adapted from La Tartine Gourmande Preheat oven to 410 degrees F (210 degrees C). In a large saucepan, melt the butter and sprinkle on 2 tablespoons sugar. In a medium bowl, whisk together the eggs and 1/2 cup sugar until well blended.

Chocolate Nutella Scotcheroos Chocolate Nutella Scotcheroos This spin on the classic Rice Krispies Treats is kicked up with the addition of peanut butter, chocolate, Nutella and butterscotch. These delicious no-bake Chocolate Nutella Scotcheroos cookie bars are the perfect answer to those of us who want a little indulgence but don’t want to turn on the oven during this scorching heat. Central Illinois is under another heat wave and with tomorrow’s temperatures heading towards 98 degrees, there is no way I am turning on the oven. Ingredients: 1 cup (200g) sugar 1 cup (320g) light corn syrup 1/2 cup (130g) creamy peanut butter 1/2 cup (130g) Nutella 6 cups (200g) rice cereal 1 cup (165g) chocolate chips 1 cup (165g) butterscotch-flavored chips fleur de sel or flaky sea salt (optional) Directions: Butter or spray a 9 x 13-inch baking pan. Recipe Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup. One Year Ago: Southeast Asian Fried Rice

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. I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days. 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. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. Turn the egg upside-down and dump out the contents. Bake the eggs at 350 F for 23 minutes.

Sourdough Bread – The Basics » Annie's Eats Do you have a favorite kind of bread? Personally I am a lover of all carbs, bread in particular. French baguettes, ciabatta, focaccia, brioche, bagels – you name it, I love it. But if I were to choose my very favorite type of bread, it would be sourdough. Previously, I was slightly intimidated by the whole process. Making a Sourdough Starter You can make your own sourdough starter easily with ingredients you probably already have on hand. Sourdough Starter Printer-Friendly Version Ingredients: 2 cups warm water 1 tbsp. sugar or honey 1 tbsp. active dry yeast 2 cups unbleached all-purpose flour Directions: Pour the water into a 2-quart glass or ceramic jar or bowl. Gradually whisk in the flour. Let it develop 2-5 days, stirring once a day due to the separation that will occur. Storing and Maintaining Your Starter Once your starter is stored away in the refrigerator, it only needs to be replenished once every two weeks or so. Sourdough Bread Printer-Friendly Version Directions:

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