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Homemade Goldfish Crackers

Homemade Goldfish Crackers
There are amazing recipes all over the internets—impressive cakes and cookies, pies galore, delicious pasta dishes, fantastic dinner ideas, and so much more. But what has had me a little stumped were homemade crackers. Homemade crackers? Who in the world has time to make homemade crackers? They looked like they’d be difficult and totally something I wouldn’t be able to pull off. But when these Homemade Goldfish Crackers from Erin popped up here on Tasty Kitchen, I decided to try my hand at them. Let me tell ya, they were pretty darn easy. Wanna see how? Before getting started, decide on what shapes you’ll be cutting out. I had so much fun I couldn’t stop, and made a Pac-Man and a football. You’ll need just a few simple ingredients: shredded cheese, butter, flour, salt and cold water. Begin combining everything, except the water, in a food processor until the dough looks like sand. Next, pulse in the water, 1 tablespoon at a time, until combined. Once chilled, roll out the dough. Look!

The best new recipes from Smitten Kitchen | Homemade Soda Crackers Yes, I am fully aware that a big box of Saltines™ can be bought for only a couple of dollars. So why would I make my own, you ask? Well …why not? :) I saw this recipe on the King Arthur flour site recently and since Ham and Bean soup is on the menu for tonight (recipe later), it seemed like a perfect time to try them out. I mixed the dough together quickly last night before going to bed and left it in the fridge over-night. I was very pleased with the results. Sometimes, after I bake things “from scratch”, I end up wondering if the the time and effort was really worth it. Summary: These were really tasty crackers and a fun experience making them from scratch. Ingredients 1 1/2 cups Italian Pasta-Style Flour (Tipo “00″), cake and pastry flour or all-purpose flour, if that’s all your have. Instructions Whisk together the flour, yeast, salt, baking soda, cream of tartar and sugar. Prep time: 20 min | Cook time: 10 min | Total time: 45 min Number of servings (yield): 45 crackers

Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal.

Pain de mie - Recette breakfast des petits pains façon croque-monsieur Comme toutes les semaines, maintenant que j’ai trouvé « LA » recette, je prépare mon pain de mie pour faire des croque monsieur. Mais ce jour-là, j’ai eu envie de les faire façon mini en me servant de mes petits moules en carton et j’ai poussé l’idée jusqu’à y faire carrément le croque monsieur à l’intérieur ! Il y a des jours comme ça ou les idées vous viennent juste en voyant du bacon … oui je sais il ne m’en faut pas trop ! Mais avouez que le résultat de mes délires est chouette et très sympa. Vous voulez la recette ? alors suivez-moi … Préparation : 10 minutesCuisson : 10-15 minutesPour environ 12 petits pain de mieIngrédients1 pâte de préparation voir ma recette du pain de mie 12 tranches de bacon6 tranches de fromage à croque monsieur ou gruyèredu sel gomasio : sel, sésame blanc, sésame doré, sésame noir, pavot et linun peu de lait Il n’ont pas fait un pli à la maison et chez vous ? Mots clefs : pain de mie, croque monsieur, bacon, fromage, breakfast, apéritifRecette de pain

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! 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. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:

Pain de seigle Ça faisait très trop longtemps que je n'avais plus fait un pain. Alors quand j'ai vu cette recette sur le site de Galilou, je n'ai pas pu y résister. Un pain de seigle en plus et sur poolish, ce que je n'avais encore jamais fait ... la tentation était trop grande. Ingrédients: la poolish (levain sur levure) La poolish est une pré fermentation composée de farine et d'eau tiède (en quantité égale) et de levure de boulanger. 100 gr de farine de blé 100 gr d'eau tiède (maximum 40°) 1 grosse pincée de sucre 1 demi sachet de levure (sèche pour moi)la pâte 325 gr de farine de seigle 75 gr de farine de blé150 + 70 ml d'eau (cette quantité est variable selon la qualité des farines, de l'humidité ambiante et de beaucoup d'autres facteurs) 7 gr de sel fin Préparation de la poolish La veille, préparez la poolish : délayez la levure dans l'eau tiède (la préparation va tripler de volume donc prévoyez un grand bol).

elephantine: the baked mac and cheese My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. 1.

lemon thyme popovers Happy Sunday everyone! My gosh, I can’t believe that it’s been a little over 2 weeks since I’ve posted a recipe for you all. I don’t know about you, but I’m tired of opening up my blog and looking at that picture of rosemary chicken. So, you all know that we’re huge fans of popovers! makes 6 popovers or 12 mini popovers in a muffin tin 2 extra-large eggs, at room temperature 1 cup whole milk 1 tablespoon unsalted butter, melted 1 cup all-purpose flour 1/4 teaspoon fine kosher salt 2 tablespoons (about 1 bunch) fresh thyme leaves, chopped finely grated zest of 1 lemon (approximately 1 1/2 lightly packed tablespoons) 2 tablespoons unsalted butter, melted - You’re going to use this to grease the pan Note: You’re going to pre-heat the oven once the popover mix has been combined. In a mixing bowl with a wire whisk, blend together the 2 eggs, 1 cup milk and one tablespoon melted butter until completely combined. Now it’s time to pre-heat the oven to 450 degrees. Ingredients Instructions

GET OFF YOUR BUTT AND BAKE!: PASTRY Last night, I decided to make one of my favorite cookies. These little pastry swirls are so delish! I usually use my favorite pie crust recipe, which I have previously posted, but I decided to try a pastry recipe by the Barefoot Contessa. This recipe calls for lots of butter! I used my 14-cup Cuisinart Food Processor (love it) to make the pastry dough. Pastry: 2 cups all purpose flour 1/4 cup granulated or superfine sugar 1/2 tsp. kosher salt 1/2 pound (2 sticks) COLD unsalted butter, diced Directions: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Line a baking sheet with parchment paper. Heat oven to 400 degrees. Divide your dough into two equal parts. Keep one half covered in plastic wrap and chill in refrigerator. About 1/8" thick I still have some rolling to do! You can use any jam or preserves that you like. I used Strawberry Huckleberry jam. Don't use too much, or it will be difficult to roll, but don't be stingy either! Roll up jelly roll style.

Ciabatta maison pain italien 350 g de farine type 55 20 g de levure fraîche 21 cl d'eau 4 c à s d'huile d'olive 1.1/2 à c à c de sel fin 1 c à s de sucre en poudre Origan En italien ciabatta maison veut dire « savate » d’où sa forme! Pain italien blanc facile à faire, ovale et assez plat à base d’huile d’olive. Cette recette italienne me vient du blog Aux délices de Géraldine , et comme j’adore la cuisine italienne lorsque je l’ai vue, j’ai eu immédiatement envie d’y goûter pour préparer des sandwichs à garnir. La vraie pâte de la ciabatta est très facile à faire, néanmoins elle demande de la patience pour une totale réussite. Tout comme la focaccia pugliese je l’ai parfumée avec de l’origan et quel goût ! Préparation pour 8 à 10 ciabattas Bon appétit!

Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe

Elemental Custard | Easy Artisan Bread at Home Thursday April 12, 2012 Do not fear the bread. Make some tomorrow. Impress your friends and family. My cousins came down for Easter this year and it was so great to have them around! I altered the recipe to fit my needs (i.e I added flax and whole wheat flour and adjusted the water amounts and salt) - but tried the cooking method in the covered pot (you can use cast-iron, steel, enamel or ceramic to bake your bread). BUT! Now my cousin's recipe only had one rise before cooking it in the oven (ie. form the loaf and then drop it into the preheated baking vessel without letting it rise again)... People often think that bread is very difficult to make and thus don't bake it fresh. Wait don't throw it, dough is delicate... be gentle with it. Recipe: Artisan Breads at Home Ingredients: White Bread Version: 3 cups all purpose flour OR white bread flour 2 tsp salt 1/4 tsp active dry yeast 1 1/2 cups warm water (~110 degrees F) Method: Please add a comment!

Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Healthy Baked Chicken NuggetsGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 ptsCalories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g Ingredients: Preheat oven to 425°.