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!
frites & fries - Garlic Knots Most of my early food memories had to do with all the garlic dishes that my grandmother made. Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. Loving garlic is in my blood. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): For 40-50 knots (adapted from White on Rice Couple): Dough: 1 ¾ c. water (about 115F)¼ c. olive oil1 tsp. sea salt1 tbsp. granulated sugar1 ½ tbsp. active dry yeast5 ½ c. all purpose flour Garlic Coating:
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
Homemade Coffee Creamer My friends tell me the one thing they can’t give up is their flavored coffee creamer. I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. So if you’re hooked on store-bought creamer then today’s your day. Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute bottles and have a coffee bar. A great alternative to regular coffee is herbal coffee. *Since posting these recipes in September 2010, I have developed a few new recipes: Caramel Coffee Creamer and Honey Vanilla Coffee Creamer, Sugar Free and Dairy Free Coffee Creamer **Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option. Homemade Coffee Creamer: Cinnamon Strudel I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. Ingredients Instructions Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat.
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
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.
Pepperoni Pizza Monkey Bread Recipe Kids can be frustratingly picky eaters. They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. But don’t you dare suggest that she order plain cheese pizza! She did not want plain cheese pizza. She wanted pepperoni pizza. Un-Pepperoni Pizza. But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread. A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza. Or Pepperoni Un-Pizza. You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. Ingredients Instructions Notes Yields: 48 pieces
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
Ranch Flavored Dip By Lisa, on December 1st, 2011 I was browsing through the $5 Dinner Mom’s website when I came across her ingenious idea to mix up a big batch of seasonings at one time for an easy homemade Ranch dressing. Once your spice mixture has been made it’s a very simple process to add your perishable ingredient whenever you’re in the mood for some homemade dressing. Ranch Flavored Dip 2 tablespoon dried parsley1 teaspoon dried dill1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon dried basil½ teaspoon pepperSour cream, for serving Mix together the first six ingredients down to the pepper. Posts may contain affiliate links. 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