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Joe Pastry

Joe Pastry

Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tes gimme some oven Peanut Butter Milk Chocolate Chip Cookie Cake Milky Vietnamese Coffee Popsicles Contributor post by Lyndsay Sung of Coco Cake Land Who else is a Vietnamese iced coffee fan? Thick, sweet, lightly caramel coloured sweetened condensed milk with dark roast coffee poured over ice - heaven! These milky Vietnamese coffee popsicles might just become your new favourite - creamy, icy and milky sweet and the easiest assembly ever, thanks to instant coffee granules! If you have a 1 litre (4 cup) liquid measuring cup, this will be even easier. Summer weather - bring it on! Yield: 12 popsiclesYou Will Need: 1 tablespoon of instant coffee granules 1 cup of hot water (hot from the tap works if your water is safe to drink, or you can lightly boil it) 1 can of sweetened condensed milk 1 can of evaporated milk Popsicle molds of your choice Make It! 1. So incredibly easy, and best of all - creamy dreamy coffee delicious! Meet The Contributor Lyn­d­say Sung is a baker and blog­ger at Coco Cake Land.

Garlic Knots – For Superior Garlic Breath When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley 1.

Cinnamon And Cardamom Buns Well, if you like cinnamon rolls, you should try to bake these buns instead. They were really, really good! I actually prefer them than the cinnamon rolls. This is yet another great recipe from Tessa Kiros. In fact, I'm going to bake them again, like today! Cinnamon And Cardamom Buns Ingredients Bun Dough 250 ml (1 cup) Tepid Milk 100 g ( 3 1/2 oz) Caster (Superfine) Sugar 25 g (1 oz) Fresh Yeast 1 Egg, lightly beaten 125 g ( 4 1/2 oz) Butter, softened 2 tsp Ground Cardamom 1 tsp Salt 650 g ( 5 1/4 cups) Cake Flour or Plain (All-Purpose) Flour Cinnamon Butter 2 tsp Ground Cinnamon 50 g ( 1 3/4 oz) Caster (Superfine) Sugar, plus 1 Tbsp for sprinkling 80 g ( 2 3/4 oz) Butter, softened Method Put the milk and sugar in a bowl and crumble in the yeast. To make, the cinnamon butter, mix together the cinnamon and sugar. Put the dough on a floured work surface and divide it into four portions. Line two large baking trays with baking paper, or bake in two lots if you only have one tray.

The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work. After work I did a quick scan for some ideas and came up with a chocolate caramel brownie. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Thanks zesty

Chocolate Peanut Butter Bars There is a deli near my house that makes the most amazing chocolate peanut butter bars. I have been trying to come up with a copycat version of them for some time & this recipe is pretty much it. I thought they would be a great dessert to make for the bake sale, as chocolate/peanut butter desserts are very popular & these are super simple & don't require any baking! I cut them into 2" bars for the sale, but 1" bite-sized bars would be ideal, as they are very rich.They sold out faster then anything else at the sale...I wish I had made more. To begin, grease a standard sized brownie pan with non-stick cooking spray & line the pan with parchment paper, leaving an overhang {for easy removal}. 2 2/3 cups confectioners' sugar, a 1/2 cup of softened unsalted butter, & 1 3/4 cups of smooth peanut butter. Beat until smooth, then dump the mixture out into the pan, and press down into the bottom, making it as level as possible. 2 tablespoons of unsalted butter, Stir occasionally to combine.

(mis)Fortune Cookies: Matcha-Orange Flower and Brown Butter A good deal of ink has been spilt chronicling the trials and tribulations of being a graduate student. And with good reason, since said trials are many: the long hours, the miniscule (if any) pay, the annoying ridicule we're subject to from grumpy old professors who don't see the point of the modern probability theory revolution .... ahem and eye roll. And we graduate students undertake all of this knowing full well that only very few of us will make it into academia in the long run (we just really, really hope it's us!). Part of what makes it all live-able, however, is the fact that we are also terribly good at laughing at ourselves and at our own predicaments. Take PhD comics, for instance, or #whatshouldwecallgradschool. Poking fun at grad students is easy. So last week, when I was scheduled to speak at the year's final lab meeting, my linguist-cum-baker partner-in-crime Andréa and I thought we should celebrate the end of the year with some special fortune cookies for the lab. 1.

CookingByNumbers.com cookingbynumbers.com Related Searches Buy this domain The domain cookingbynumbers.com may be for sale by its owner! This webpage was generated by the domain owner using Sedo Domain Parking. A Tasty Recipe: My Granny’s Chocolate Cobbler – Tasty Kitchen Bl This week, Ree’s in Orlando, ditching the boots for a pair of flip flops. Right now, she’s either lost in Wally World, hiding in the bathroom, or clutching the bars of some insane ride and crying for her mommy. So we have another special guest filling in for this week’s Tasty Recipe post! Today, missamy takes over with a decadent chocolate dessert that looks almost too good to be true. When I was invited to guest post here I was filled with glee and honored to have been asked to fulfill such a task. So when I saw this recipe, My Granny’s Chocolate Cobbler submitted by Tasty Kitchen member Susan Hawkins, I knew I had to give it a try. This cobbler reminds of a Molten Chocolate Lava Cake, like the one Ree once shared. The ingredients are simple. Begin with the flour in a mixing bowl. Next add the baking powder, salt, 3 tablespoons of the cocoa powder and 3/4 of the sugar. Side note here: I used dark cocoa powder for this recipe, which can be found in most local groceries. Combine well.

A Tasty Recipe: Butter Chicken – Tasty Kitchen Blog Note: By popular demand, we’re featuring this recipe again. Great reports across the board! I originally loved the looks of this recipe, submitted by Tasty Kitchen member lillieknits, because I knew I had almost all the ingredients in my kitchen (important, since I don’t live around the corner from a grocery store)…and because the sauce contained both tomatoes and cream. Yum. My favorite. But after I made it…oh, boy. You need these spices…AND ground coriander, which I didn’t have in my pantry. Chop up several cloves of garlic. And throw everything in a mixing bowl! After marinating the chicken, dice up a whole onion. Heat 1/4 cup (1/2 stick) butter in a large skillet. Let the onions cook for several minutes… …Until they’re golden brown and translucent. Next, Add the chicken breasts to the pan. Cook the chicken for a couple of minutes, then flip it to the other side. Pour in the tomato sauce… And the diced tomatoes. Right before serving, pour in the cream. Come on. And that’s it! Butter Chicken

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