Homemade Cinnamon Bread I baked cinnamon bread last night. I thought of it. I wanted it. So I baked it. And then, this morning…I ate it! I didn’t want to be rude. Juicy rationalizations aside, there are few things yummier than homemade cinnamon bread. Like, ever. I left the raisins out, as I wanted to keep things simple. Let’s make bread, baby! Start with 3/4 stick (6 tablespoons) butter. Heat the butter in a saucepan or pot with 1 cup of milk. I love using whole milk in baking. I draw strange links between things. Now, let the milk/butter mixture cool until it’s warmer than lukewarm but not overly warm. …And sprinkle it over the liquid. Active dry yeast is sold in either packets or jars; I usually go for the jars, because then I can measure whatever quantity I need. And who needs that added pressure? Now throw some sugar and eggs into the bowl of an electric mixer fitted with the paddle attachment. If it’s batter, I use the whisk attachment. Just a little rule of thumb. Add in half the flour and all the salt… Mmmm.
Strawberry Cheesecake Chimichangas Recipe Tomorrow morning I’m flying to Austin, Texas for the annual BlogHer Food conference, and I could think of no better sendoff than a southern-inspired sweet that pays homage to a Tex-Mex favorite: chimichangas. For all those unfamiliar with the dish, chimichangas are essentially deep-fried burritos filled with a variety of savory fillings, such as pulled pork or beef, beans, rice and cheese. But given that I can’t go a day without a bite of something sweet, I dreamt up a dessert version that stars a homemade strawberry cheesecake filling rolled inside flour tortillas. The stuffed tortillas go for a quick dunk in boiling oil and a final swish in cinnamon and sugar. The result is a twist on traditional cheesecake that swaps pillowy tortillas for the classic graham cracker crust. But the sweetness doesn’t end there! UPDATE: This giveaway is now closed. Which Just a Taste recipe would you make with your new KitchenAid Stand Mixer?
naked tomato sauce Every year at just about this time I renew my obsession with tomato sauce. It’s late August, after all, and just about anyone who has ever gardened or knows people who garden is drowning in tomatoes and I am here, with my virtual bucket, eager to help you out. Don’t be too fooled by my so-called benevolence, however, as it’s really a selfish endeavor; I find spaghetti with tomato sauce to be one of the universe’s perfect meals, so I’m hardly kicking and screaming my way to the kitchen the next time the whim for a new one strikes me. But I always think that the new one will be the one that closes the book on tomato sauce, that it will be done, that I will be able to move on and find new codes to crack in the kitchen knowing that I’ve locked in my tomato sauce nirvana. But the reason I’m back here today is because of what happened the day I shared that tomato sauce for you. Nothing. Naked Tomato Sauce Inspired by Scarpetta‘s Spaghetti with Tomato and Basil
peach shortbread Is there an unsaid rule that bar cookies have to be heavy and gooey? Two weeks ago, we picked up a cup of coffee on our way to the park so that the little monkey could continue his path of destruction outside our apartment, and I fell for something in the bakery case called peach shortbread, cut into bars. But instead of being thick and intense, it was delicate, light and barely sweet — a thin layer of shortbread, even thinner slices of peach and the faintest sprinkling of streusel on top. I knew I had to share it. And it wasn’t until I had jotted down “peach streusel bar” on my to-do list that I remembered a recipe for brown butter peach bars from that I found in a preview of The Big Sur Bakery Cookbook in The New York Times nearly three years ago, and have pined for since. (This recipe didn’t make it into the cookbook, but a rhubarb version — that looked almost as time-consuming and delicious — did.) Besides, the easiest fruit cookie bar on earth is already in these archives.
Chicken, Sausage and Peppers Recipe Directions Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes. Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g Photograph by Antonis Achilleos Recipe courtesy Food Network Magazine Chocolate Mug of Sadness | Some Kitchen Stories Chocolate Mug of Sadness... No story today. In this case, truth is stranger than fiction. I’m a little bit horrified by this thing. Which isn’t to say it’s not good. It is. There’s just something so… sad about chocolate cake for one. So, you know, ENJOY MAKING THIS RECIPE. Eclectic Recipes via Live Love Pasta (who did not have the same existential concerns. Chocolate Mug of Sadness Makes 1 large mug of sadness or 2 slightly less sad servings Ingredients 4 TBsp flour 4 TBsp sugar 1 egg 3 TBsp cocoa powder 3 TBsp Nutella 3 TBsp milk 3 TBsp vegetable oil Directions Combine all ingredients in a large coffee mug (or 2). Whisk with fork until smooth. Microwave on high for 1½– 3 minutes. Sprinkle with chocolate chips. Download and print Chocolate Mug of Sadness recipe
Homemade Twix Bars Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. I recommend serving them while they still have a slight chill from the fridge. Homemade Twix Bars adapted from Sherry Yard’s, “Desserts By The Yard” Shortbread 1/4 cup sugar 2 cups cake flour Caramel
Becki's Oven Barbecue Chicken Recipe Sign up to customize your recipe discovery experience. Lets personalize your experience... What is your skill level in the kitchen? Beginner Intermediate Advanced Tell us about yourself I am a year old who cooks for Drag the slider to your age female male Choose the gender you identify with What are your favorite types of food? AmericanAsianCajun & CreoleChineseFrenchIndianItalianMediterraneanMexicanSouthern & Soul FoodThaiNone of these Your diet preferences Do you have any special diets? Lacto vegetarianOvo vegetarianPaleoPescetarianVeganVegetarianNone of these Your allergy preferences Do you have any food allergies? Dairy-FreeEgg-FreeGluten-FreePeanut-FreeSeafood-FreeSesame-FreeSoy-FreeSulfite-FreeTree Nut-FreeWheat-FreeNone of these