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Sweet filled buns

I did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns. Here are some pictures and instructions for Swedish-style filled buns. Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble! You'll need: about 2 1/2 cups of flour (you'll need to judge the exact amount by the dough's consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar. If you've got a powerful mixer you can really just dump all of this in the bowl and mix for about 20 minutes (adding the salt after 10 minutes). After kneading, let the dough rest and rise until doubled in volume (about an hour). Next, assemble your fillings and dump out the dough onto a prepared work surface. I went ahead and did two fillings: applesauce and vanilla creme. Roll the dough out to roughly 1/4 inch thickness and stamp out 3.5 inch rounds. The vanilla creme: The applesauce: Related:  Sides and Snacks

Reese's Cups I originally shared this recipe for my column on Serious Eats. Read my Reese's Thesis for a comprehensive review of the peanut butter cup throughout human history. The recipe I posted on Serious Eats has more process photos and consolidates all of the directions into one page, so check it out here for more details if you ned ‘em. Including complete tempering instructions is beyond the scope of this recipe, but if you’d like to learn, please check out my friend Emma’s tempering how-to article on the Kitchn. You can absolutely skip tempering and simply use melted chocolate instead. 1/2 batch Peanut Butter "Nutella" 28 oz milk or dark chocolate chocolate, tempered Fit a pastry bag with a large, plain tip. Fill the pastry bag with the peanut butter “nutella” and set aside. Arrange 28 cupcake liners on a sheet tray. Use a damp finger to gently pat down the “peak” of each peanut butter center. After the chocolate has set, peel each peanut butter cup free from the cupcake liners. Oh my word.

Potatoes Romanoff – A Fancy Twice Baked Potato I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Too soon perhaps? Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! Okay, here’s what to do… Start with 3 large russet potatoes. Wrap each of them up in tin foil. Stick them into a 425 degree preheated oven on the metal rack. Next using a box grater, or your food processor grater attachment, grate all of the potatoes. Chop up a few shallots Combine the grated potato and chopped shallots into a large bowl Pile on most of the white cheddar cheese. Add the salt and pepper Followed by a big dollop of sour cream. Mix everything together with your hands if you feel like getting a little messy or with a spoon. Transfer the mixture to a baking dish and plop it on in.

How To Make Croissants [Chocolate Croissants, Pumpkin Spice Croissants, and Cinnamon Sugar Croissants] I hope you’re ready to see a billion underexposed photos of the same exact dough over and over and over again. Please say yes, because you will be rewarded with this. This was a… project. To say the least. I have been dying to try homemade croissants for ages, but after mention of them when I made almond joy scones, I could hardly wait. I have a very nostalgic reason for loving croissants: since I was young, each summer my grandma would always pick up a croissant from the Bread Box Bakery in Boyne City. But I also have a superficial reason for loving croissants: It’s Complicated. Too bad they don’t mention that it takes like 14 hours to really make croissants. I’m not about to tell you “oh! Oh… and I made four flavors of croissants: traditional, chocolate, cinnamon sugar and pumpkin spice. Easy enough… it all starts with some yeast and flour. I know you have all of the ingredients in your kitchen, which means you should probably start right now. No. Then you fold it up like a letter. 1. 2.

Homemade Sea Salt Caramels | These are amazing caramels! When Caitlin and I were in San Francisco last month, we stopped in the Ferry Building along the Embarcadero. It was around 11:00 a.m. and, even though had lunch plans in an hour, we thought it would be fun to wander through the marketplace. At the checkout stand, there was a tin bin, filled with several varieties of caramels. When we had gone to Santa Fe, I posted a cornbread recipe inspired by that trip. These caramels were really easy to make and turned out so well. Homemade sea salt caramels PREP TIME: Requires a few hours of cooling COOK TIME: 20 minutes YIELD: 16 to 20 Caramels WHAT TO GRAB: Vegetable oil 1 cup sugar 1/4 cup water 1/4 cup light corn syrup 1 cup heavy cream 4 tablespoons unsalted butter 1 teaspoon sea salt, plus extra for sprinkling 1/2 teaspoon vanilla extract 1. 2. 3. 4. 5. 6. Like this: Like Loading...

Homemade Pork Buns! « I made that! Dear Pork, We meet again. This time things got intense. First I marinated you in a magical sauce with all kinds of delicousness: five spice powder, hoisin sauce, honey, soy sauce and much more. Then I laid you on a rack to go in the oven. And roasted you until you were all glossy and charred and happy looking. From there I took it a step further. While you waited patiently, I made a dough, a dough not too different from my favorite hamburger bun dough. And then I encased you in that dough, giggling with every pleat. You made adorable dumplings. I let your dough rise until soft, and then I roasted you again. PORK BUNS RECIPE (Andrea Nguyen): Char Siu Pork: 1 lb bonelss pork shoulder 1 big clove garlic 1 1/2 TBSP sugar 1/4 + 1/8 tsp five spice powder 2 TBSP 3/4 tsp hoisin sauce 1 1/2 TBSP honey 1 TBSP + 1/2 tsp Shaoxing rice wine 2 1/2 TBSP soy sauce 1 1/2 tsp sesame oil - Cut the pork into strips that are 1 1/2” thick. Pork Bun Filling: 1 TBSP sugar 1 pinch of salt 1 pinch of white pepper 1 TBSP soy sauce

Coconut Milk Chocolate Cake I've finally moved into my amazing little flat in London. Today my mum left after helping me out and going on holiday - we've been on the move for weeks. It feels so good that I can finally settle down into my new home. My boxes have been shifted, my furniture has been assembled. Unfortunately I don't have internet yet in my flat so I'm not properly online. I found this recipe months ago and have been meaning to make it since. Instead of the buttercream icing I made a coconut milk ganache - I thought of the idea a few months ago and thought I was being very original until I googled it. The overall result is a fudgy chocolate cake that is at once very rich but not too heavy. Coconut Milk Chocolate Cake (Cake recipe adapted from this recipe on the little red house. blog) For the ganache: 125ml coconut milk 125g dark chocolate (70%) Line an 8" square pan with greaseproof paper. Sift the flour, bicarbonate, baking power and salt into a bowl. (Makes 16 small but super-rich squares)

cake batter rice crispy treats TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) Read more Read more That recipe is coming on the blog tomorrow.

Cheesy Florentine Biscuit Cups March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. 2 tablespoons unsalted or salted butter 1 box (9 oz) frozen chopped spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16.3 oz) Pillsbury® Grands! 4 oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunchmeat) 4 eggs 2 cups shredded mild Cheddar cheese (8 oz) Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Separate dough into 12 biscuits by peeling apart the layers. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown.

Good Ol’ Homemade Brownies — Buns In My Oven This may be a cooking blog, but I find myself sharing some of my deepest, darkest secrets (never having tried oatmeal before, for instance) here. So far you all have accepted me and all the horrible things I’ve kept hidden for years and years. I can only hope that you will continue to stand by my side as I reveal this next bit of private information about myself. I prefer my brownies to be made from a box mix. I’m sorry, okay? It’s just who I am and I have to be me. Except, well, I’ve recently discovered a brownie recipe so beautiful and delicious and rich and fudgy and chocolatey and oh goodness, I should just go ahead and admit it. Just go ahead and scroll back up there and look at those brownies! This recipe starts out by melting butter and sugar together in a sauce pan, and I know, there are lots of one bowl brownie recipes out there, but these guys are worth the extra dirty dish. You’ll need to prepare yourself for this next part. Alright, so one lick won’t hurt anyone. Look! Print

cookie dough truffles « Oh baby. Oh yes. You can have your dough and eat it too. WOOOOOO~HOOOOO! So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. Now, you can dip the balls using a spoon- or fill pastry bags with the melted chocolate and drizzle. [/print_this]

Baked Mashed Potatoes with a Creamy Gruyere Topping My friend Donna Natale Mason…what can I say other than that Texas is not nearly as colorful without her? She is a vibrant, loud, gorgeous bit of Texas stomping through the snow in Indiana in red cowboy boots. We were debutantes together in Wichita Falls and she keeps threatening to come back to Texas and have a get together where we all wear our (very small sized yet shockingly poufy) deb dresses and eat lots of food and tell raunchy jokes. In the meantime she has given me a very decadent, yet simple recipe that is dear to her heart. You know I have a soft spot for recipes that are truly an embodiment of love. This recipe not only yields a baked mashed potato dish that will make you tear up with delight, but the story behind it will make you a little weepy, as well. This is part of the note that Donna sent to me: “My sweet Momma made these for me when I was pregnant with my daughter, Molly in 2005. Hence, I call these Donna’s Good Luck Potatoes. Notes: In closing: Thank you, Donna.

Chocolate Nutella Surprise Cookies {Recipe} Mmmmm. Apparently I'm a little late getting in on the action, but it seems that the rest of the world has already long been enjoying the rich, delicious, eat-it-straight-from-the-jar chocolatey goodness of Nutella. It's not that I hadn't heard of it before (and I'm pretty sure I had it in a crêpe in Paris many, many years ago), but why I hadn't picked up a bottle right there off the shelf at my local grocery store until recently? But as well as just eating it off of my spoon (even though I was having a good time doing that), I wanted to take things a step further and found a recipe for Nutella Lava Cookies that I had to try. I didn't find that they turned out much like lava, so I think a better name is Chocolate Nutella Surprise Cookies because it's like a yummy surprise burst when you bite into them. Chocolate Nutella Surprise Cookies Preheat the oven to 350°F. If you're a snazzy baker, line your baking sheets with parchment paper or silicone baking mats.

Homemade Peanut Butter Cups There is absolutely no question about where my heart lies when it comes to candy. Reese’s Peanut Butter Cups and Reese’s Pieces are it for me. (I know, huge shocker.) One of the most wonderful things about blogging is receiving emails from my readers. These are really super simple to make, and don’t require special equipment. First up, line your mini-muffin tin with paper liners… Then roll the peanut butter mixture into balls, then flatten then slightly… Add some melted chocolate to the bottom of the paper cups, then refrigerate everything… Next up, drop a peanut butter filling on each chocolate base… Finally, cover everything up with more melted chocolate. So, so delicious. One year ago: Fall-Themed Wedding Shower Cake Three years ago: Fettuccine Alfredo with Fresh Pasta

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