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. 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. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Mocha and cream cheese brownie & Cooking Blog - Find the best recipes, cooking and food tips at Our Kitchen. 28th October 2010By GuestPhotography by Adam Much to the delight of the blog team we have a new member, Genevieve. Genevieve has just started in product development for cooking products as a product evaluator. “There is something about brownies that makes me go gaga over them and lose all my willpower. Throughout the years I have come across different chocolate brownie recipes but always with the uncertainty of how well they would turn out. Alas I found two “absolute best” brownie recipes in my opinion and upon noticing they had a cream cheese version I knew this was the one! To suit my taste preferences, I used Whittaker’s Mocha chocolate with 70% cocoa as I wanted to use this opportunity to incorporate a coffee flavour into my brownies —but you’re welcome to use any chocolate flavour you prefer. I hope you all enjoy these cream cheese brownies as much as the blog team and guys in the office have. Serves 6-8 -- 1.
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Artisan Bread in Five Minutes a Day And I’m not even kidding! Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François. If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.
Mini Peanut Butter and Nutella Cheesecakes | Just Everyday Me - StumbleUpon 28 Dec 2011 One of the perks of being a student (and right now as I’m in the middle of college applications and interviews there don’t seem to be many) is that you get a long Christmas break. This is what I’ve done since Christmas: Stayed in my PJs all day. I got new pajama pants for Christmas (a tradition in my family). Today I am hoping to finish up my second to last college application (maybe both of them! But that’s enough about boring college stuff! I just have to point out the adorable little snowman cupcake wrappers! Peanut Butter/Nutella Mini Cheesecakes Adapted from Snappy Gourmet . Ingredients: 1 cup finely crushed chocolate graham crackers 3 tablespoons unsalted butter or margarine, melted 2 (8oz.) packages cream cheese, softened 1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella 2/3 cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs For the Ganache: Note : I had a ton of ganache left over. Directions:
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. 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. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
Pumpkin Monkey Bread September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: 2/3 cup powdered sugar2 Tbsp pure maple syrup1-2 tsp milk In a large bowl, whisk together the flour, salt, and spices. In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Make a well in the center of the flour mixture and add in the wet ingredients. Cover and let rise until doubled in size, about an hour. Preheat the oven to 350 degrees. Leave a Reply
Chocolate Cupcakes with Flaming Strawberries - StumbleUpon Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Oat Orange and Chocolate Chip Muffins Look at that muffin on its side! I dunno know why I did that. Cute? Orange and chocolate really have their moment during the month of December. I played around with some scones of the same ilk back in the day and can’t really get the match out of my head. These muffins get put together pretty quickly. I made some tweaks here and there, mainly adding in some oat flour to give it a nice, healthy texture. Oat Orange and Chocolate Chip Muffins Print this recipe! 6 tablespoons unsalted butter, room temperature, plus more for tins 2 3/4 cups, plus 2 tablespoons all-purpose flour 1/4 cup oat flour (*See note below on how to make it) 3 teaspoons baking powder 1 teaspoon salt 1 cups white granulated sugar 1/4 cup dark brown sugar 1 large egg 2 large egg yolks 1 teaspoon pure vanilla extract 1 1/2 tablespoon fresh orange zest 1 cup milk 1/2 cup semi-sweet chocolate chips Handful of rolled oats 1. 2. 3. *Note for oat flour: Many grocery stores stock oat flour. Recipe adapted from Martha Stewart