Cinnamon Toast the Right Way Oooooh. You’re getting ready to get a taste of Me, Opinionated. Be sure to take a photo! You won’t see it very often. Lucky for you, I won’t be revealing my expert views on the environment, the stimulus, the new health care legislation, or whether Standard Poodles ever should have been cross-bred with Golden Retrievers. Did you know there’s a right way and a wrong way to make cinnamon toast? It’s sure a good thing I came into the picture. Before I show you THE right way to make cinnamon toast, I’m going to review a few different approaches so that we can do a compare/contrast at the end of this post. Butter a slice of bread. Combine sugar and cinnamon in a bowl… Stir it to combine. Sprinkle the cinnamon/sugar mixture on top of the butter, then pop it in the oven: 10 minutes at 350, then finish it off under the broiler (I’ll give you my reasons for this method later.) Butter a slice of bread, then pop it in a 350 degree oven for ten minutes. Then as soon as you remove it from the oven… Now.
Sour Cream Apple Pie Recipe at Epicurious For the topping 3 tablespoons unsalted butter, softened 1/4 cup plus 2 tablespoons sugar 1 teaspoon cinnamon 2 tablespoons all-purpose flour For the filling 1 1/3 cups sour cream 2/3 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla extract 2 large eggs 3 tablespoons all-purpose flour 5 large Granny Smith apples (about 2 1/4 pounds) Preparation Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling. Make the topping: In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling. Make the filling: In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.
Creme de Menthe Brownies | Gluten Free Gabber The last few days have been really busy and I missed my St. Patrick’s Day post of these totally tasty green treats. I made these for a pot-luck that we had in our office on the 16th to celebrate St. Pat’s day (as well as my birthday) and they were a huge hit. Not only was the frosting minty, but the brownies had a subtle hint of mint as well. When combined gave a nice refreshing burst of mint. Créme de Menthe Brownies Crème de Menthe is by all accounts Gluten Free – the alcohol is distilled, yet some people still react from distilled alcohol from grain sources so I will leave it to you to know your sensitivities. Ingredients:Brownies ½ cup butter, room temperature 2 ounces unsweetened chocolate powder 1 cup granulated sugar 2 eggs ¼ teaspoon mint extract 2/3 cup GF all-purpose flour (I used Jules Gluten Free All Purpose Flour) Frosting ¼ butter, room temperature 1 cup sifted powdered sugar 2 tablespoons Crème de Menthe (green) ½ cup sifted Drizzle 1 ounce of semisweet chocolate Like this:
whole wheat raspberry ricotta scones This is the very first recipe I developed for my cookbook. It came as an accident — you would think that someone who spends as much time shopping for groceries as I do wouldn’t constantly run out of flour and cream mid-recipe but I’d surprise you — but I immediately fell in love with it and knew it needed a home in print. Over the last year, I made them whenever I’ve had an excuse and a few times that I didn’t. They fit so squarely within the vision I had for the book that when everything else felt impossible I’d think, “It’s okay. I’ve still got those whole wheat raspberry ricotta scones.” I just read that back to myself and realize how weird it sounds. And then, just as quickly as I fell in love with them, I cast them aside for something else. Raspberries showed up at the market last week and I realized how much I’ve missed these scones. Whole Wheat Raspberry Ricotta Scones The trickiest thing about these is the dampness of the dough. Preheat oven to 425 degrees.
Ooey Gooey Butter Cookies Who doesn't love an ooey gooey cookie that just melts in your mouth? Priscilla over at Priscilla's Baking Adventures posted an amazing receipe for "Ooey Gooey Butter Cookies" that I am dying to try and thought I'd share with you in case you felt compelled as well. "Gooey Butter Cookies" 1 8oz. pkg. cream cheese 1/2 c. butter, softened 1 egg 1/4 tsp. vanilla 1 yellow cake mix 1/2 c. powdered sugar DIRECTIONS: Preheat oven to 350 degrees. And just as proof, don't these look amazing!??! I'm thinking these would make some amazing cookies for Operation Baking Gals, Round 5. If you like this recipe, you will love my post on holiday cookies. Thanks for visiting! Best Belgian Waffle Recipe Waffle Recipe Biju’s Belgian Waffles The man who cooks for Tejay van Garderen and Philippe Gilbert helps you get your pre-ride carb fix We asked Biju Thomas, chef for Team BMC and coauthor of Feed Zone Portables: A Cookbook of On-the-Go Food for Athletes, for the secret behind making a Liège waffle (the original Belgian waffle). Biju’s Belgian Waffles 3/4 cup 2% milk 2 1/4 teaspoons (1 packet) dry active yeast 1 tablespoon cane sugar 3 cups all-purpose flour, divided 3 large eggs 1 tablespoon honey or maple syrup 1/2 cup unsalted butter, melted 2 teaspoons vanilla extract 1/2 teaspoon salt Pearl sugar (such as Lars Own Belgian Pearl Sugar, found online or in the baking aisle) Warm milk in a saucepan or microwave. Punch down the dough and scrape it from the sides of the bowl. Separate dough into 12 chunks, roll each into a ball, then roll balls in pearl sugar. Serves six. SMART SWAPS 3 simple ways to up your waffle’s health ante Check out our tasty, healthy waffle topping options.
Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast.
Vanilla Cupcakes with Strawberry Frosting. It’s felt like spring today, sunny skies and a lovely 70 degrees, trees blooming and birds singing. This called for pink cupcakes. I’ve been on the search for the perfect vanilla cake batter for a while now. Many I’ve tried are good, but they come out just a little too sweet, too dry, etc. The recipe I used comes from the latest Southern Living. It came out perfectly, they rose evenly and were so moist and tender. The strawberry buttercream is so good - it tastes like spring. Basic Vanilla Cake Batter(this is for a layer cake, I halved it to make 12 cupcakes) 2 cups sugar1 cup butter, softened3 large eggs1 tsp vanilla extract1/4 tsp almond extract3 cups cake flour1 1/2 tsp baking powder1/4 tsp salt1 cup buttermilk Preheat oven to 350. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy, about 5 minutes. Add eggs, 1 at a time, beating until yellow disappears after each addition. For two 9 inch pans, cook for 32-36 minutes.