Homemade Pop-Tarts When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself. I’m no health nut, but that might be because I don’t buy a lot of pre-packaged foods. The only things of that nature that I stock my pantry with on a regular basis are low-fat popcorn, rice cakes, pretzels, the occasional tortilla chips, and every once in a while, I’ll buy ice cream. I wanted to make something kind of special for dessert a few weeks ago, and I remembered that I had seen other food bloggers making their own homemade Pop-Tarts. Your ingredients. Cube the butter and the shortening (just a quick tip – I had a reader ask if there was another ingredient to use other than shortening because they found it to be unsavory, but not to worry! Bake at 425 degrees F for 8-10 minutes, until golden. Serve and enjoy!
Cookie Pixie: Best Royal Icing Recipe, Step by Step In order to make fabulous cookies, you have to have fabulous Royal Icing. I've tried countless Royal Icing recipes in the past three months, and this is what I've discovered: 1) Meringue powder really is superior to using egg whites. If you can't find it at a local store like Michaels, order some through the Internet, for example through Amazon. It makes a frosting that is fluffier, puffier, shinier, and stretchier. Internationally, it may be difficult to get meringue powder: use an egg white recipe instead. 2) How you prepare it also makes a difference. The Best Royal Icing Recipe, Ever: 1 bag (2 lbs) of powdered sugar1/3 cup + 2 tsp meringue powder*3/4 cup warm water1-2 tbsp lemon extract * This is the amount using Wilton meringue powder. First, sift the powdered sugar into your mixing bowl; it's a pain (and potentially messy), but it does make a difference in the consistency of your icing. Color and thin the icings one at a time. Wrap it like a tube and twist both ends into points.
I’m rich, I’m rich! Thousand Dollar Bars Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. So, break out your happy dancin’ shoes, and let’s make Thousand Dollar Bars. Preheat the oven to 300°F. Prick the dough all over with a fork.
Ganache I hadn’t intended to include a ganache recipe, ganache is more ratio than recipe: equal parts cream and chocolate, some vanilla and a pinch of salt thrown in for bonus points. But I had several people e-mail me to ask for it, so here it is. I figure if you know how to make ganache you’re not reading this. If you don’t know how to make ganache, then we’ve probably got a lot to talk about. Yeah. There is a lot to say about cream and chocolate. First of all. However, if you can get a hold of fresh, non-homogenized, low-temp pasteurized (or raw!) This kind of cream is nothing short of life changing. Uh, sorry. You can use milk or dark chocolate to make ganache; you’ll need an extra pinch of salt to round out the sweetness of milk chocolate. Ganache 1/2 vanilla bean, split and scraped 8 ounces cream (use unsweetened coconut milk for vegan/dairy free) 8 ounces chocolate, chopped 1/8 tsp (pinch) kosher salt After the cream and vanilla have steeped, remove the bean. « Back to the Recipe Box Stella
Easy Homemade Ice Cream without a Machine July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think! No ice cream maker? No problem. And let me just get one thing straight. Homemade Ice Cream without the machine couldn’t be easier! Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk. Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream. That’s it! So what can you add to the cream & milk?? How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream! Cinnamon Bun Ice Cream Recipe Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl. Pour into a 2-quart container and cover. Print Recipe What about Nutella & Peanut Butter?? Nutella Peanut Butter Chip Ice Cream Recipe Nutella Peanut Butter Chip Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl.
German Buttercream Swiss meringue buttercream has become the gold standard of professional baking, but it’s not the only fabulous European style buttercream out there. Of course there are French buttercreams (made with egg yolks) and Italian buttercreams (made from pouring boiled sugar syrup over meringue) too, but lesser known is German. German buttercream is perfect for those wanting to graduate from powdered sugar based frosting, but not ready to jump on the Swiss bandwagon. When making or eating Swiss buttercream for the first time, “it tastes like pure butter” is a common complaint. Though kind of ironic (um, yes, it is called a buttercream…), it’s a valid observation. With only sugar, egg whites, and butter it’s no surprise that butter dominates the Swiss flavor profile; especially in less involved flavors like vanilla or almond. At any rate, German buttercream does not suffer from this problem. No powdered sugar, no meringue, no boiled sugar syrup. Use immediately or refrigerate until needed. Stella
Crème Brûlée Today is a very special day. It’s a special day because I’m sharing with you my favorite dessert on earth. Mmm…Crème Brûlée. I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there. “I’m getting ready to make Crème Brûlée and I can’t stand not sharing it on my website.” Cassie replied “I completely agree. This is why I love Cassie. Then she wrote back and said, “You think you could possibly send me those Black Heels edits so we could actually publish the book sometime?” I didn’t answer her. This is Crème Brûlée, my friends. I think I was hitting the sauce when I wrote that chapter. Here’s how you make it. Begin by pouring heavy cream into a saucepan. This! (Note that this ingredient is not required! According to the package, 1 tablespoon of the paste equals the caviar of 1 vanilla bean…so I’m going with that measurement. Add it right on into the cream. Bring the cream to a simmer over medium-low heat. I am not ashamed.
Pastry Cream If you’ve ever stood in an overstuffed closet, rummaging through everything you own only to conclude “I have nothing to wear,” you have a pretty good idea of what coming up with a new dessert can feel like. The problem doesn’t have anything to do with a lack of options, but in finding a way to combine familiar pieces into something that won’t bore you to death. Knowing the season helps narrow things down, but you still have to assemble the “outfit” one element at a time. To that end, pastry cream is the chunky cable knit sweater of desserts. All by itself it’s kinda boring, but layered with other elements it becomes the foundation for countless outfits desserts. On the front end, try steeping the milk with coffee beans, tea leaves, stone fruit pits, roasted nuts, herbs or whole spices in addition to vanilla bean pods. Tea leaves and herbs can get bitter with oversteeping, sometimes in as little as five minutes, so taste frequently. Meanwhile, bring the milk back to a simmer. Variations
Homemade strawberry ice cream, without a machine. I promised you homemade strawberry ice cream. And homemade strawberry ice cream you shall receive. This is also made without an ice cream maker. I used all of the strawberries I had picked earlier this week. And we needed a reason to eat lots and lots of ice cream. Homemade strawberry ice cream (makes approx. 4 pints) printable recipe *approx. 3-4 hours for entire process Ingredients: 2 eggs, PASTEURIZED1 1/4 cups sugar2 cups half-and-half1 cup heavy cream1/4 teaspoon vanilla extract3 cups strawberries, pureed1 cup strawberries, diced into small pieces (optional) Quick Directions: 1) Freeze a deep baking dish with large surface area in the freezer for later. 2) In a mixing bowl resting over an ice bath, whisk all ingredients together. 3) Pour mixture into frozen baking dish, freeze for 45 minutes. 4) Scoop into tupperware containers and place in freezer until ready to serve. Directions: Make an ice bath for your mixing bowl. Now you see how well I organize my freezer. Whisk sugar into mixture.
Strawberry Chantilly The ultimate berries ‘n cream: strawberry reduction whipped into fresh cream. You probably don’t need me to tell you all of the ways strawberry flavored whipped cream would taste delicious, but swapping it for plain whipped cream on strawberry shortcake would make a good start. Or, my favorite, with basil pots de creme. It’s important to use a reduction, not just a puree. Plain strawberry puree has a high water content, so instead of whipping into the cream, it just waters it down. Use blue, black or raspberry reduction instead of strawberries for a different take. Strawberry Chantilly 4 ounces cold strawberry reduction 4 ounces sugar 1/4 teaspoon kosher salt 12 ounces heavy cream With a hand or stand mixer fitted with a whisk attachment, whip all the ingredients together very gently, until the mixture is uniformly pink. Transfer to an airtight container or a pastry bag fitted with a star tip and refrigerate until needed. « Back to the Recipe Box May 10, 2012 · 5:11 PM @Kiri, thanks dear!
A Tasty Recipe: Almond Roca – Tasty Kitchen Blog As far as candy making goes, I pretty much stink. So when I stumbled across this recipe from Tasty Kitchen member mdatwell for Almond Roca, even though I was tempted by the short list of tasty ingredients, I was a bit hesitant knowing my lack of skilz in that department. For realz. I’ve gotz no candy making skilz. Or at least I didn’t used to have any. Now, I can attest that, with the help of mdatwell and her excellent directions, I rocked the roca. So what are we waiting for? You’ll need butter, sugar, water, chopped or slivered almonds, chocolate chips, and more almonds, finely chopped. (For this demonstration, I halved the ingredients. Before starting, have a sheet pan(s) greased and ready to the side. Begin by combining the first three ingredients—the butter, water and sugar—in a medium saucepan. Add the sugar. Then the water. Here, I’ll show you. Once the first three ingredients are combined, cook on high, stirring constantly. It kinda gets a little more gooey at first. Description
Strawberry White Chocolate Ganache I didn’t think this would work. I thought it would be an incredibly expensive failure. To my surprise, it turned out perfectly; delicious and wonderful. I shouldn’t have to say it, but in a recipe with only 2 real ingredients, quality is paramount. This a ratio, not a recipe. 1 part strawberry reduction, strained 1 part white chocolate, chopped kosher salt, to taste Bring the strawberry reduction to a simmer, whisk in the white chocolate. You can doctor the ganache with a little vanilla and a few drops of rose flower water, but that’s up to you. If, for whatever reason, you’d like to thin the ganache a little more, use a little splash of cream or coconut milk. « Back to the Recipe Box Jun 30, 2011 · 10:55 PM This sounds great! · Hester aka The Chef Doc · www.thechefdoc.com Jul 01, 2011 · 9:53 AM Hester, I hope to have some pictures in the near future. Stella Jul 09, 2011 · 10:44 AM · Peggy · mybflikeitsoimbg.blogspot.com Jul 10, 2011 · 3:15 PM @Peggy, you should! Jan 03, 2012 · 10:16 AM · ninu ·
Ale and Pretzel Soft Caramels I was recently browsing a specialty foods store when I spotted some very unusual caramels. I was instantly a fan of the salty pretzel and sweet caramel idea, but to infuse the whole mix with beer? Was this crazy talk or the best idea ever? I'm always up for trying innovative treats, and it wasn't long before I was standing over a boiling pot of ale-infused caramel in my own kitchen. After a little trial and error I finally came up with a soft, chewy caramel that is easy to make and eat (it won't stick to your teeth). I made the caramels in two different shapes, and both batches went into silicone pans. This recipe uses an entire 12 oz. bottle of ale. When I make these again I'll probably use the pretzel rods (per recipe below) versus the broken pretzel sticks I used in the square caramels. One thing you must know about soft caramels: they must be wrapped! Here's something else that might go well with beer and pretzels. Ale and Pretzel Soft Caramels [click for printable recipe]