Whole Wheat Steamed Buns | Fatty Dumpling Happy lunar new year, you little hooligans! Depending on what you believe in, it is either the year of the rabbit or the year of the cat. Mee—yow. I think that it is only the Vietnamese who celebrate the year of the cat. What about bunnies? They don’t exist for the Vietnamese. My family and I used to celebrate every new year by visiting loads of family and eating loads of food. Nowadays, my parents’ bones are weary and our celebrations have grown more mellow. Now, my sister (who also helped me take a few of these photographs, the dear thang), mum, and I made steamed buns. Whole Wheat Steamed Buns recipe adapted from my cousin 1 tbsp active dry yeast 2 tsp white sugar 1/2 cup all purpose/whole wheat flour 1/2 cup warm water *also need wax paper squares Mix above ingredients in medium-large bowl. Let Stand until tripled in size (30 minutes). 1/2 cup warm water/milk 3 cups of all purpose/whole wheat flour 1/2 tsp salt 4 tbsp white sugar 2 tbsp vegetable oil pinch of baking soda Like this:
Fluffy Pancakes | Blogger For Hire This pancake recipe is the result of mixing and matching different recipes from many different sources. It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master. But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. But the instructions here are as close as it gets to “perfect,” and the result? This recipe makes 16-18 pancakes. Fluffy Pancakes Makes 16-18 pancakes. Dry Ingredients 2 cups all purpose flour 1/4 cup sugar 1 teaspoon salt 1.5 tablespoons baking powder (make sure it’s fresh) Liquid ingredients 1 large egg 2 cups minus one tablespoon reduced fat (2%) milk 2 tablespoons melted butter, slightly cooled 1 tablespoon high quality vanilla extract Directions 1. 2. 3. 4. 5. Serve with warm maple syrup and berries. (Just in case) –> More Pancake Recipes: Similar Posts:
The Best Healthy Chocolate-Chip Cookies At first, I was going to write a Memorial Day round-up post. But I decided on healthy chocolate chip cookies instead… Cookies!!! Cookies cookies cookies!!! Ok, I’ll calm down now. Seriously, I think I’ve eaten too many cookies and am now on a sugar high. It’s worth it, though. I made a big batch of these healthy chocolate chip cookies, adapted from my popular recipe for Chocolate Chip Cookies, last night at around 10PM. Cookies!!! Sorry. (Makes 14-20 cookies) 2/3 cup plus 1/2 cup oat flour (140g)1/4 tsp salt1/2 tsp baking soda4 tbsp coconut sugar (brown sugar or sucanat will also work)4 tbsp xylitol or evaporated cane juice (white sugar will also work)1/4 to 1/3 cup chopped macadamia nuts (or walnuts)3 tbsp to 1/2 cup chocolate chips (Throw in a big handful. Healthy Chocolate Chip Cookies Recipe: Preheat oven to 380 degrees. Chocolate Chip Cookies Calories and Nutrition Facts Thank you for all the well-wishes on my cookbook. It meant the world to me.
My Grandmother's Parker House Rolls Recipe - Scratch Yeast Rolls Recipes - Dinner Rolls Recipes This recipe for My Grandmother's Parker House Rolls works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour. Nobody will ever make these as light and fluffy as my Grandma Matha did, but every year I try! Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 1 hour, 5 minutes Yield: 24 rolls Ingredients: 1 cup whole milk2 pkg. dry yeast1/2 cup butter, melted1/4 to 1 tsp. salt1/4 cup sugar2 eggs4-1/2 to 5 cups all-purpose flourmore melted butter Preparation: Warm the milk in a small saucepan over low heat to 110 degrees F. Add flour, 1/4 cup at a time, beating on high speed of stand mixer. Punch down the dough and roll out on floured surface to 1/2" thickness. Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Note: To answer reviewer's questions and comments: Do NOT let the dough rise before you refrigerate it, if you choose to make the dough ahead of time.
The Best Jello You'll Ever Have (Yes, Jello!) Picture this: You meet friends for a picnic and bust out these tart lemonade squares, infused with basil. What a fun flashback to childhood, yet they're still elegant and delicious. Here, Faith from The Kitchn reveals how to make them... The Best Jello You'll Ever Have By Faith Durand of The Kitchn, and author of the new book Bakeless Sweets Lemon makes a tart, grown-up jelly, infused here with basil for an herbal aroma that sets off this summery sweetness. Recipe: Lemonade Jelly with Basil Makes six 1/2-cup servings. You'll need: 4 to 5 large lemons, juiced (3/4 cup/180 mL) 3/4 cup (150 g.) sugar 1 1/2 cups (25 g.) loosely packed basil leaves, plus more to serve 1//2 cup (120 mL) pulp-free orange juice 3 tsp. powered gelatin Whipped cream to serve Warm the lemon juice, 1 1/2 cups water, and the sugar to boiling. Pour the orange juice into a small saucepan and sprinkle the gelatin over its surface. Strain the basil out of the lemon juice and whisk the juice into the gelatin mixture. P.S.
Pita Bread Recipe - How to Make Pita Bread - Pita Pockets Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close. What's Your Favorite Way to Eat Pita Bread? Ingredients: 1 package of yeast, or quick rising yeast1/2 cup warm water3 cups all purpose flour1 1/4 teaspoon salt1 teaspoon granulated sugar1 cup lukewarm water Preparation: Dissolve yeast in 1/2 cup of warm water. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 minutes. Coat large bowl with vegetable oil and place dough in bowl. Once doubled, roll out in a rope, and pinch off 10-12 small pieces.
Lower Carb, Higher Protein Breakfast Cookie - From Calculu∫ to Cupcake∫ inShare0 Ok, please excuse the photos. I almost didn’t post this because the photos were so bad. The only trouble with that is that you would have to wait to get this awesome recipe. So, if at a later date, I can manage better photos, I will update this with better ones. Source: Adapted from Dinners, Dishes, and Desserts who adapted it from Including Cake.This recipe was linked up on Foodie Friends Friday. Recommended for youRecommended for you across the web Basic Pasta Recipe Reviews - Allrecipes.com (Pg. 3)
The Best Olive Oil Cake You'll Ever Have What's better than a moist slice of olive oil cake with a cup of coffee? This recipe speaks for itself... The Best Olive Oil Cake You'll Ever Have By Jodi Moreno of What's Cooking Good Looking Olive oil cake is my favorite cake of all time. I've made my fair share of olive oil cakes, and the recipe below just nails it. Recipe: Olive Oil Cake with Rum Glaze You'll need: 1 cup all purpose flour 1/2 cup almond flour 1 cup coconut palm sugar (or regular white sugar) 1/2 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1/2 cup extra virgin olive oil (good quality, but not too strong of a taste) 1/2 cup lemon juice (preferably Meyer) Zest of 1 lemon (preferably Meyer) 2 eggs For the rum glaze (optional): 1 tsp. dark rum 2 tsp. almond milk (or regular milk) 1/2 cup powdered sugar What to do: Pre-heat the oven to 350F. In a large mixing bowl, combine the dry ingredients, and whisk. Pour the batter into the pan and place in the oven to bake for approximately 45 minutes. Thank you so much, Jodi!
Fresh Pasta Recipe : Mario Batali Prev Recipe Next Recipe Fresh Pasta Recipe courtesy of Giada De Laurentiis Show: Giada at Home Episode: Pasta From Scratch Fresh Pasta 39 Reviews Save Recipe Level: Easy Total: 45 min (includes resting time) Active: 15 min Yield: 1 1/4 pounds pasta dough Share This Recipe View Shopping List Special equipment: Special equipment: pasta rolling machine or pasta rolling attachment for a stand mixer Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. The pasta dough can be rolled out by hand. Add a Note Categories: Pasta Recipes Egg Recipes Lunch Low Sodium Quick & Easy Highly Rated Healthy Surprise Me How-To: Make Fresh Pasta 7 Photos Tomato and Fresh Mozzarella Pasta Salad Pasta Dough for Ravioli Pizza with Fresh Tomatoes and Basil Blueberry Buckle Crepes Cast Iron Skillet Corn Bread Homemade Soft Pretzels Your Rating: Post Review Sort by Most recentOldestMost votedRatings Anonymous14 days ago Comes out great every time! 0 Comment meriimak17 days ago Scottie S.April 19, 2021
Grain- and Gluten-free Soft and Chewy Ginger Cookies These grain-free, gluten-free and dairy-free ginger cookies are super soft and chewy! Just as delicious, if not better, than a gluten-filled ginger cookie. These ginger cookies have the perfect texture! No funky gluten-free weirdness around here. I’ve made them so many times not just because they’re so yummy, but because I keep eating them all before I can take pictures. I used a mixture of almond flour (almond meal would work, too!) If you don’t happen to have coconut flour, I really suggest buying some. I love these ginger cookies plain, which is what you see here, but I’ve made them with crystallized ginger. I rolled my cookies in granulated sugar just because I love the crackly crust it forms, but it’s definitely not necessary. The outer crust of these (with the granulated sugar) is nice and firm and therefore perfect to give as a Christmas present! Looking for other gluten-free holiday cookies? Prep Time: Cook Time: Ready in: Yield: 28 cookies Ingredients Directions