Buckeye Brownies {Gluten-free} If you love those little treats called Buckeyes that so many people make at Christmas, you are going to love these brownies! A chewy, fudgy gluten-free brownie gets topped by a creamy peanut butter layer, then glazed with a smooth layer of dark chocolate. They taste like a brownie and a Reese’s peanut butter cup together! When I saw these brownies over at the blog Brown Eyed Baker, I knew I had to make these gluten-free. I noticed right away that she uses an adapted version of the yummy America’s Test Kitchen brownies, just like I do for my Chewy Brownies. That made this super easy as I could just use my brownie recipe as the base, since I’ve already perfected it. These are great at room temperature but are even more fudgy when chilled. I’m starting to think I might just need to add a whole page category on here just for all of my recipes that use chocolate and peanut butter. Buckeye Brownies {Gluten-free} Recipe from: Michelle @ MyGluten-freeKitchen.com Recipe type: Bars & Brownies
Recipe Index If you're reading The Perfect Pantry on your smart phone or tablet, this recipe index -- the exact same as the one in the left-hand column -- should be easier to use. Recipes, by main ingredient Beans and pulsesBeefCheeseChicken and turkeyEggsFish and shellfishFruitLamb, pork and baconNoodles and pastaRice and grainsTofuVegetables Recipes, by type Appetizers and dipsBeverages and smoothiesBread, scones, muffins and pizzaBreakfast and brunchCakes, pies and tartsCookies, cupcakes, browniesDesserts and sweet thingsFun for kidsGluten-free dishesHolidays and entertainingLunch and light supper dishesMain dishesPicnic favoritesPotluck favoritesPressure cookerSalads and salad dressingsSandwiches and hand piesSauces and condimentsSavory tarts, quiche and egg casserolesSide dishesSlow cooker (Crock Pot)SoupStews and chiliThanksgiving favoritesVegan dishesVegetarian dishes Recipes, by cuisine
Raisin Pecan Oatmeal Cookies Recipe : Ina Garten Directions Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.
Fougasse IS different from Focaccia There really is a difference. And right now we’re loving fougasse. So much that we have entirely rejected the idea of making focaccia. When I first read about fougasse, I thought it must be virtually the same as focaccia. Our fougasse craze started after reading about Chad Robertson’s fougasse in “Tartine Bread”. Amazingly, not only is the fougasse quite different from focaccia (even using the same dough), but both of us have decreed that fougasse is superior to focaccia. Because fougasse is baked on a stone instead of on an oiled pan, there are more crispy bits. After the first couple of times making fougasse, I noticed that in his book, Chad Robertson suggests using baguette dough for making fougasse. ie: no oil in the dough itself. So we tried that too. We’re not sure if it was better than fougasse made with focaccia dough. Yes. Fougasse Recipe I followed (this is a link) I am very pleased to be the host of October 2011's Bread Baking Babes’ task. -Elizabeth
Pascualina – Receta oficial untitled Shaping a Boule | Artisan Bread Baking A boule is one of the classic French and Italian bread shapes. It can be formed from just about any dough, but seems to work best with dough under 67% hydration. If the hydration gets above 67%, the dough has a tendency to spread out and form a flatter loaf. This bread was made at the same time as the bread in the folding and Brotform series. Here we go: untitled Halva Recipe Watch Video Did you like this recipe? 3 Cups Flour 1/4 Tsp Zafran (Saffran) 1 Tbsp Cocoa Powder 1/2 Tsp Ginger Powder 3/4 Cup Sugar 1 Cup Oil 1/2 Tsp Cardamom 2 Tbsp Rose Water 1 oz (28g) Butter PREPARATIONS: 1- Soak the Zafran (saffron) in boiling water for 30 Minutes. 1- Pour 3/4 cup sugar in a pot. 2- Add 1 cup boiling water, the cardamom and the rose water to the pot, and stir. 3- Bring the mixture to boil over medium heat and let it simmer for 10 Minutes. 4- pour 3 cups flour in a large pot and heat the pot over low heat, keep stirring the flour until it becomes darker. Read more about Halva calories and nutritional facts
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini We just came back from a visit to Lebanon and in the process captured a whole bunch of recipes straight from Mama’s kitchen. This Baba Ghanouj recipe is our first installment for now. Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips. Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to mash the eggplants its way into Baba Ghanouj. Mama said that she prefers to do it that way when she has more time. Baba Ghanouj Recipe Author: Esperance Sammour Nutrition Information Serves: 4 Recipe type: Appetizer Cuisine: Middle Eastern Prep time: Cook time: Total time: Baba Ghanouj is a delicious Mediterranean appetizer made with fire roasted eggplants and Tahini sauce. Ingredients Instructions
Flash in the Pan: Chocolate Almond Mousse [Quick reminder: only two days left to enter the blender giveaway! Click here for all the details and to enter (and another almond milk recipe!)] [Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).] I’m popping in quickly (well, as much as I’m capable of communicating anything quickly) for a Sunday “hello” and to post this follow up to Friday’s almond milk review. This mousse was my first experiment with the new almond milk I tried. The texture is more dense than that of a traditional mousse, yet still fairly light with an intense almond flavor. For a smoother mousse, slip off the skins from the almonds after you soak them. I’ll be back in a couple of days with the October SOS Challenge kickoff post–expect something special! water, to cover
individual baked oatmeal cups | Pamela Salzman & Recipes I’m down one child for the next six weeks since I dropped Daughter #1 off far, far away in upstate NY for a summer college program. There were some tears before I left. I know how most of you think, but no, those tears were not mine. I love my daughter to pieces, but hear me out. Ironically, I am with Mr. Have I mentioned how quiet it is here? It’s so hot here, the coconut oil is liquid at room temperature! Mr. I heard that all the kids liked the baked berry oatmeal recipe I posted a few months ago, so I thought I would do something a little different and bake the mixture in a muffin tin to make individual portions. Keep in mind, these oatmeal cups are the equivalent to having a portable mini-bowl of oatmeal. update 7.3.13: I just made these again, but with my own muffin pan which only yielded 9 cups instead of the 12 I originally wrote. individual baked oatmeal cups makes 9 1 teaspoon aluminum-free baking powder ½ teaspoon fine grain sea salt 2 teaspoons pure vanilla extract
Fudgy Peanut Butter Bars For my sister. I’m baking you a treat. Because you are so pretty, And you always make me laugh. Because we shared a clothes in high school, And you painted my toes when I was 13 months pregnant. Because I love you sister that made you a yummy treat… Happy Birthday my beautiful, wise yet-still-older-sister Julie!!! I love you! All right.Let me break it down for you on these bars. First this recipe came to me as a peanut butter bar. Then I thought about ganache… who doesn’t dream of melted chocolate? I love these bars. Here we have the ingredients… pretty simple. Grease and line an 8×8 pan with parchment paper. Place the butter, peanut butter, light brown sugar and granulated sugar in a large bowl of your mixer. Add one teaspoon of vanilla… the real stuff. Mix until blended and is light and creamy. Add the salt, baking soda and powder, half of the flour. Keep mixing until all the flour is incorporated, scraping down the sides as well. Dump the dough into the prepared pan. Then stir. Cut. And enjoy!