Ricotta und Sauermilchkäse: die Milch trocken legen - Blog: Gruß aus der Küche - derStandard.at › Lifestyle Die Milch ist ein ganz erstaunlicher Verwandlungskünstler. Im Rohzustand meiner Meinung nach eher unaufregend, kann und will ich mir ein Leben ohne ihre vielen Gesichter nicht vorstellen. Sie entzückt mich fast täglich als Joghurt oder Butter, als Blauschimmel- oder Bergkäse bin ich ihr völlig verfallen und als Kaymak lässt sie mich immer wieder wehmütig an schöne Reisen denken. Nicht alle, aber verblüffend viele ihrer Verwandlungen kann der Heimkoch nachvollziehen. Er braucht dafür nichts, als ein bisschen Zeit und manchmal etwas Säure. Kurze Milchtheorie - wie immer nach Harold McGee Milch enthält zwei wesentliche Proteingruppen: Kasein und Molkeproteine. Welche Milch? Für die meisten der folgenden Milch-Experimente ist es relativ egal, ob Sie Rohmilch oder pasteurisierte Milch verwenden, ob die Milch homogenisiert wurde oder nicht oder ob es sich um Mager- oder Vollfettmilch handelt. foto: tobias müller Butter Ist die Butter besser als die aus dem Supermarkt? Sauermilch, Sauerrahm...
Dangerous Peanut Butter Chocolate Chip Cookies “Can I have a cookie for breakfast?” That is the question I asked Ben the morning after I first baked these cookies. I loved them that much. There are few cookies in my recipe collection that I deem my ultimate favorite, and it’s usually hard to convince me to add to this list. Ben called these “dangerous” and said I should title them as such. Peanut Butter Chocolate Chip Cookies 8 tablespoons unsalted butter 1/3 heaping cup creamy peanut butter 1 cup brown sugar 1/2 cup granulated sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Preheat oven to 325 degrees F. Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. In a mixing bowl fitted with the paddle attachment (or using a wooden spoon), mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Source: Adapted from How Sweet It Is
Kitchen Cheat Sheets Cinnamon Toast Crunch Cupcakes New Photo from my cookbook “Your Cup of Cake” The Story: Whenever I see cinnamon sugar, I tend to laugh at myself a little bit. When I was 10 years old, I remember being in the kitchen on a Saturday morning and making myself a piece of cinnamon sugar toast. But our little glass jar of cinnamon sugar was empty. I promptly walked down the long hallway to my brother in the TV room and asked, “Paul, how do you make cinnamon sugar?” And he said, “Think about it.” Cinnamon Toast Crunch Cupcakes Ingredients Cinnamon Cake: 3 eggs 1/3 cup oil ¾ cup buttermilk 1 teaspoon vanilla extract ¾ cup sour cream Vanilla Cake Mix (not white cake mix) 1 ½ teaspoon cinnamon (There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it) Cinnamon Toast Crunch Buttercream: 8 oz cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 3 cups powdered sugar 2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a bag and then sift out 2/3 cup) Directions 1. 2. 3.
Baked veggie samosas To make the dough, combine the flour, baking powder, a good pinch of salt and the ajwain seeds (if using) in a large bowl. Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed. Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes. Meanwhile, peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they're roughly the same size. Meanwhile, peel and finely chop the onion and garlic, then peel and finely grate the ginger. Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Preheat the oven to 180ºC/350ºF/gas 4. On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Meanwhile, peel and finely chop the onion and garlic, then peel and finely grate the ginger.
House 344: Where We Learned to Live, Love, and Cook: Oreo Layer Dessert... ...Or should I say HEAVEN!? I used to make this dessert all the time years ago. I haven't made it such a long time, because believe it or not, I got Oreo Layered OUT! I made it so much because it is just so dang yummy. Oreo Layer Dessert 1 pkg of regular Oreos 1/2 c. of butter 1 lg box of instant chocolate pudding 2-8 oz cool whips 8 oz. of cream cheese, softened 1 c. powdered sugar Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Hope you enjoy this dessert as much as my family does.
LMF Marshmallow Fondant Recipe | Artisan Cake Company This inexpensive and easy-to-make fondant recipe doesn't rip, leaves no rough elephant skin, is super stretchy and most of all, it tastes delicious! Ingredients 2 lbs sifted powered sugar (you may not use all the powered sugar depending on your area, that is okay) 1 lb mini marshmallows (Hy-Top, Walmart brand or Haribo Brand if you can find it) 2 tbsp water (use only 1 tbsp if it is very humid in your area) .5 cup shortening (or trex) 1.25 lbs of Wilton fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package) Extra powered sugar (for kneading) Tools Needed: Stand Mixer Large plastic bowl Spatula Dough hook for mixer Instructions Weigh and sift out 2 lbs of powered sugar and set aside. Black, Red Brown Purple or Any Other Dark-Colored Fondant: Omit 1 tbsp of water and during the 1st part of the mixing phase, add roughing 1.5 tbsp of food color gel (I prefer Americolor Brand). Convert Fondant Flavor to Chocolate About the Recipe
40 Crock Pot Slow Cooker Dessert & Candy Recipes {Saturday Inspiration & Ideas} I love breaking out the slow cooker this time of year to ‘fix and forget’ some warm comfort meals. While I have used my crock-pots and slow cookers for many convenient dishes, I have never really thought about using them to make any tasty desserts. So this week’s Saturday Inspiration and Ideas is a collection of 40 different crock pot slow cooker recipes. Have you ever made any tasty treats using your slow cooker or crock pot? Hope everyone is having a fabulous weekend ~ Enjoy! p.s.
Cakes, Dessert & Chocolate | Buttercream Cupcake Frosting Recipes - HowToCookThat : Cakes, Dessert & Chocolate Basic butter cream or American buttercream is an easy cupcake frosting to make, today we will look at the basic recipe and some of my favourite variations. UPDATE: see seven different frosting recipes in a taste test and in the Aussie sun for a heat test on this more recent post 7 best frosting recipes taste tested. To completely cover and fill two 20cm (7.87 inches) round cakes layered on top of each other you will need to double this recipe. 1/2 cup or 120g (4.23 ounces) butter 2 1/2 cups or 330g (11.64 ounces) icing sugar (icing mixture is fine it does not have to be pure icing sugar) 1-4 tablespoons of milk or cream Leave the butter to soften at room temperature then beat together with the icing sugar and 1 tablespoon of milk or cream until smooth and light in colour. Vanilla Buttercream Frosting for Cupcakes Recipe Follow the basic buttercream recipe above and add 1 tablespoon of vanilla extract with your first tablespoon of milk. My Very Vanilla Buttercream Recipe