Tibetan Flatbread, the Perfect Soup Dunking Bread I am a dunker. How about you? When it comes to eating soup, I have to have something to dunk into the liquid to eat along with it. I love a spongy bread or biscuit that will soak up some of the soup liquid without falling apart. I recently saw an episode of Jacques Pépin's show, More Fast Food My Way, where he made a quick Tibetan Flatbread on the stove in a frying pan. It looked so good that I knew I was going to have to try it. and then you put it in a cold frying pan with some olive oil already in it, spread out the dough, and then add a few tablespoons of water around the edges to help the bread steam, and then stick a lid on the pan and let it cook for about 10 minutes over medium-high heat. Then you flip the bread over and cook the other side for about 5 minutes. When it's done, pull it out and let it cool on a plate for a few minutes. Then cut it into wedges and serve! The texture of this bread is fabulous–springy, soft, and slightly chewy. 1. 2. 3. 4. 5. 6. * It's not too late!
Quilling - Turning Paper Strips into Intricate Artworks Quilling has been around for hundreds of years, but it’s still as impressive and popular now as it was during the Renaissance. The art of quilling first became popular during the Renaissance, when nuns and monks would use it to roll gold-gilded paper and decorate religious objects, as an alternative to the expensive gold filigree. Later, during the 18th and 19th centuries, it became a favorite pass-time of English ladies who created wonderful decorations for their furniture and candles, through quilling. Basically, the quilling process consists of cutting strips of paper, and rolling them with a special tool. It sounds simple enough, but special skill is required to create more advanced shapes like marquises, arrowheads or holly leaves. Reddit Stumble
Peanut Butter Chocolate Chip Cookie Recipe This peanut butter chocolate chip cookie recipe represents one of my Mom’s most frequently requested treats. As an avid peanut butter cookie fan myself, I put in a request for a batch as often as I can get away with it. In fact, these cookies have shown up in one iteration or another throughout my entire life. In elementary school, each student was permitted to bring in some kind of confection to share with the class on their birthday. This cookie dough is an adaptation of a recipe that calls for the cookies to be made much smaller and then sandwiched around jelly or jam for a “peanut butter and jelly sandwich” effect. 1/2 cup granulated sugar1/2 cup packed brown sugar1/2 cup butter or shortening1/2 cup peanut butter1 egg1 1/4 cups all-purpose or whole wheat flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon table salt1 cup chocolate chips1 cup chopped peanuts or cashews
Easy Homemade Pita Bread Whether we're talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here's how we do it. You can make pita bread either in the oven or on the stovetop, and there are advantages and disadvantages to both. Pita is also great make-ahead bread. How to Make Homemade Pita Bread Makes 8 rounds What You Need Ingredients 1 cup warm water (not hot or boiling)2 teaspoons active dry or instant yeast2 1/2 - 3 cups all-purpose flour2 teaspoons salt1-2 teaspoons olive oil (optional) Equipment Mixing bowlRolling pinCast iron skillet (for stovetop baking)Baking sheet or a baking stone (for oven baking) Instructions 1. 2. 3. At this point, you can refrigerate the pita dough until it is needed. 4. 5. 6. 7. 8. Additional Notes:
pizza pâte fine au levain Kayser de la nouvelle star » le blog de Lacath Il y a quelques semaines, je vous avais raconté ma soirée nouvelle star agrémentée par une superbe pizza pâte épaisse au levain Kayser. Mercredi dernier, ce fut une autre pizza au levain Kayser, avec pâte fine cette fois. Ce qui nous a permis, à mes fifilles et à moi-même puisque mon Nomamoi était en déplacement professionnel, de nous faire des pizzas individuelles cuites sur pierre comme des vraies pizzas au restaurant! pizza pâte fine au levain Kayser version fifille n°1 pizza pâte fine au levain Kayser version Cath Commencer par réaliser la pâte à pizza fine au levain Kayser. Et on obtient une belle boule de pâte très compacte mais douce comme des fesses de bébé : Mon four était livré d’office avec programme pizza pâte fine, pierre réfractaire et pelle à pizza de pizzaïolo. J’ai coupé mon pâton en 4 parts égales dont une ne servira pas puisque nous n’étions que 3 ce soir là. Mes fifilles voulaient toutes les 2 des lardons sur leurs pizzas, donc en avant pour la cuisson des lardons.
wind-up paper butterflies are my fave (guest post from amelia) I had a baby so I’ve invited some fave guests to take over for me while I spend time with the little guy. Today’s post is from super crafter and cute mom, Amelia of The Homebook. Growing up, I had an aunt who lived in Canada. Every year for my birthday she’d send me a card and a fancy little gift. She always found the neatest things! I made my butterflies into Monarchs, but you could use different materials to create any sort of colorful butterfly. Materials: You’ll need heavy cardstock, 24 gauge wire, silicone rubber bands (I found mine in the hair aisle at Walgreens) needle-nose pliers, scissors, tape, a paintbrush, a black marker, and a white ink pen. Step 1: Measure and cut your wire. Step 2: Find the center of the longer wire. Step 5: Find the center of the shorter wire, and wrap it around the base of the paintbrush. Step 8: Draw the shape of your wings and cut them out. Step 11: Tape each wing to the body of the butterfly. See more awesome from Amelia on The Homebook
Bake or Break | Recipe Index <div class="no-js-alert"> Please enable JavaScript to view this website. </div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Download my first cookbook today! Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar How to Make Gnocchi like an Italian Grandmother Recipe The other night I took delivery of two huge, fragrant garbage bags full of basil thanks to Julia of Mariquita Farms. I gave half of it away at my book signing, the other half we plucked and pureed into a grassy, green pesto. Earlier this year a friend came to visit from Genoa Italy, her mom taught us her homemade gnocchi recipe. I posted about the pesto we made to go with it earlier in the year, and as promised this post is the gnocchi how-to followup. The basil delivery was exactly the inspiration I was waiting for.... Gnocchi recipes aren't for the faint of heart. The platter of petite, potato pillows coated with glistening flecks of basil pesto that Francesca's mother made was beautiful. So in the version below, I incorporate just enough egg to act as a bit of a binder. If you are committed to trying the eggless version, try this version first. the next time around use half the egg, and the time after that go for no egg. So, here it is - the long awaited gnocchi recipe. Serves six.
Pain de mie à la farine d’avoine Lorsque j’ai découvert Good to the grain, au printemps dernier (un livre en anglais écrit par Kimberley Boyce et entièrement consacré à l’utilisation des farines complètes en pâtisserie), deux recettes m’ont tout de suite tapé dans l’œil : celle des pancakes aux flocons d’avoine (c’est fait) et celle du pain de mie à la farine d’avoine. [Non, je ne suis pas une monomaniaque de l'avoine] [En fait, si] La photo du pain de mie donnait incroyablement envie : on avait l’impression d’un pain de mie dense, moelleux mais avec de la tenue, parfumé mais suffisamment neutre pour servir de support pour du sucré comme pour du salé. La recette initiale requiert l’utilisation de beurre fondu, mais comme je n’en avais pas, je l’ai remplacé par de l’huile d’olive. Pain de mie à la farine d’avoine Pour 1 gros pain Verser la levure dans un saladier. Je serai à Roanne ce weekend dans le cadre du Salon Roanne Table Ouverte, à côté de l’hôtel de ville, pour dédicacer mes livres.
10 cool iMovie effects to make your videos sparkle: Cool iMovie effects: 7-10 7. Perform a split edit You can cut video to another shot, but how do you let audio carry on? When you cut a clip and insert another in iMovie, its audio is cut at the same time. But if you watch any movie, you'll notice that this isn't what usually happens: a scene between two people takes place, the action cuts between a shot of one to another before the first person has finished speaking, yet you can still hear them. It is used extensively throughout the industry and is a great way to improve a shot. Split edits are obviously easy to achieve with professional editing suites, but how would you manage with a consumer-level program? That option is still available in iMovie '11, but thankfully, the latest version also introduced many very powerful audio features (some of which had been missing since iMovie 6 HD). How to create a split edit effect 1. Find a clip in your project whose audio you'd like to extend and mouse over its thumbnail. 2. By default, you'll only see the video clip. 3.