Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together. Let’s do that, shall we? Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Oh, by the way?
Peanut Butter and Julie: A Duo of Pumpkin-Apple DelightsSo, my previous post might have been a bit premature. I truly, truly, intended to get back to a consistent blogging schedule after my summer hiatus. If you could see the stack of torn out recipes, notes, and cookbooks with dog-eared pages that I have on my nightstand, then you would know that my lack of blogging is not due to lack of materials or inspiration.........it's due to lack of time. I've asked for this before, and now I'm going to ask, very nicely, once again: Could somebody out there please, please, figure out how to increase my day to 36 hours? 9216. Let me put this into perspective for you: Up until this order, my largest order ever had been for 20 cases. challenge, because a challenge is what I had. The first thing that I did after finishing this order was take the world's longest nap. For those of us who love to bake, the autumn months are THE best time to go wal-nuts in the kitchen. Referencing the line above, "pomme" is French for "apple." Serves 8-10 Ingredients:
Instant Cinnamon "Oatmeal" (Low Carb and Grain Free) | Living Low Carb One Day At A TimeThis content will be shown before all post In the mornings I’m always dragging myself out of bed late so I don’t have much time to eat breakfast before I leave the house. I usually pack up a breakfast skillet or leftovers from the night before and enjoy that for breakfast at work. Lately I’ve noticed a lot of people eating oatmeal in the mornings. Seriously? It has been years since I’ve had oatmeal so I can imagine there are others out there that miss oatmeal and would love to add a low carb and grain free version to their morning routines. Enjoy! ~Karen P.S. Instant Cinnamon “Oatmeal” Ingredients ½ cup + 2 Tbsp chia seeds ½ cup + 2 Tbsp golden flax meal ½ cup + 2 Tbsp finely shredded unsweetened coconut 1 Tbsp + ¾ tsp ground cinnamon For one serving of prepared "Oatmeal" ½ cup hot water 2 Tbsp unsweetened coconut milk Sweetener to taste (I use Swerve or use honey for Paleo) Instructions Combine the chia seed, golden flax meal, unsweetened coconut, and cinnamon in an airtight container. Notes
Perrys' Plate: Shrimp and Cucumber Lettuce Wraps with Fresh DillYep, more seafood. I guess I should explain the sudden influx of fish and seafood recipes I’ve posted lately (with another one on its way). For the past month or so I’ve been on a little diet. Cutting sugars and starches and whatnot. Oh, and I lost 17 lbs that I’ve been carrying around for the past five years. Yippee! So back to seafood. Whether you’re on a diet or not, these lettuce wraps are a nice, fresh, healthy lunch (or light dinner) with a lot of flavor. I should add here how much I love fresh dill. The end.Perfect Pancakes and Strawberry ButterIn my opinion, pancakes are the most perfect of breakfast foods. However, not all pancakes are created equal and I’ve been on a lifelong quest to find the perfect pancake recipe. My ideal pancake is thick and cakey, yet still maintaining a light fluffiness. My friends, I think my quest is over. I started with Ian’s dad’s traditional Saturday morning recipe and adjusted the baking powder, salt, and egg ratios until somehow I stumbled onto this combination that makes a great thick batter that puffs up into beautiful fluffy pancakes. Perfect Pancakes Makes about 8 medium sized pancakes, enough for about 2-3 people with good appetites 1 1/2 cup flour 2 Tbsp sugar 4 tsp baking powder 3/4 tsp salt 2 eggs 1 1/3 cup milk, at room temperature 1 Tbsp butter, melted 1 tsp vanilla In a medium mixing bowl, combine the dry ingredients and set aside. Strawberry Butter Combine all in a blender or food processor.
Puff PastrySeptember 27th, 2009 | 58 Comments Share What is it about puff pastry? The mere mention of it sends shivers down every baker’s spine. Could it be the knowledge that it has 944 microscopic layers of dough and butter, which seem to break all laws of physics? You look down at your own two hands and think, “These two hands? The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. Now please sit down. It became obvious that if I wanted to have the priceless gift of knowledge, I was going to have to gift myself. The not so secret thing that we all know but refuse to embrace, thanks to our 21st century impatience is this: other than following the recipe directions, the secret to making puff pastry is KEEPING IT COLD AT ALL TIMES. Now that it’s clear I’m nuts, what with all these sea life metaphors flying around, we can methodically make the dough. Here is a great video of Michel Richard with Julia Child demonstrating exactly how it’s done. 1. 2. 3. 3. 4. 5. 5. 6.
Easy Slow Cooker Cinnamon Rolls - Sallys Baking AddictionAll the flavor of gourmet cinnamon rolls with half the work! Tell me about your weekend! What did you do? What did you eat? Shop? Wrap? It was an eventful weekend and I’m diving headfirst into Christmas week today. Just in case you’re looking for simple, make-ahead, no fuss, and completely indulgent brunch recipes this week– I took care of it for ya. And my second recipe suggestion for this week is the cinnamon roll magnificence you see today. It’s a cinnamon roll miracle. Because it’s all done in the slow cooker, you drastically cut down on prep time and all the usual fuss. *Bows down I’m going to walk you through the recipe real quick so you understand what’s happening. The dough comes together quickly, then let it rest for about 10 minutes. Roll the dough out, like you would any cinnamon roll recipe. Then you’ll cook the cinnamon rolls in the slow cooker on high for 2 hours until the sides are deliciously golden brown and the centers are cooked through. That’s it, the rolls are done!
Project Food Blog Entry: An Ohio Girl Makes a Korean ClassicThe Perfect PantryPistachio cupcakes with strawberry buttercream | Eat My CharlotteCreative Loafing Charlotte Browse Music Browse News Browse Arts Browse Food and Drink Browse Film Browse Sex and Love Browse Style Browse Blogs Browse Best of Charlotte Browse CL Deals Browse DNC Du Jour Browse Columns Archives | RSS More Sharing ServicesShare « Pickles Farmers Market opens in Jun… | Photos from San Antonio's Modern Me… » Thursday, May 20, 2010 Recipe / Priscilla Tsai Pistachio cupcakes with strawberry buttercream Posted by Priscilla Tsai on Thu, May 20, 2010 at 12:38 PM I'm thinking Lily Pulitzer would approve of these prepster-looking green and pink cupcakes. These pistachio and strawberry cupcakes were concocted as part of an effort to use up the remainder of my gallon of strawberries from last weekend. Slightly green, the pistachio cupcake base is made from a Dorie Greenspan white cake recipe which I edited by adding ground pistachios and a splash of almond extract. Pistachio cupcakes with strawberry buttercream Makes about 30 cupcakes Ingredients 2 1/4 cups cake flour 1/2 teaspoon salt like
Peanut oil (Recipe: broccoli eggrolls) - The Perfect PantryUpdated August 2010. Utopian idealist and German inventor Rudolf Diesel had a dream. When he demonstrated his new engine at the 1900 Paris World Exposition, it ran not on petroleum, but on peanut oil. In the perfect world, Diesel believed, renewable biofuels like peanut oil could power farm machinery and automobiles. More than 100 years later, my car still guzzles gasoline, but peanut oil powers my stir-fry cooking, earning it shelf space in The Perfect Pantry. Low in the saturated fats that can elevate cholesterol, peanut oil is made by passing cleaned peanuts through hullers to separate the kernels; the kernels, which contain 48-56 percent oil, are then crushed, heated and pressed in hydraulic presses. Most American peanut oils are mild-flavored, whereas Chinese peanut oil, less heavily refined, has a nuttier flavor. Peanut oil, my choice for frying everything from tofu to latkes, is a bit pricey in the local grocery store, but is half the price in our Asian market. Ingredients Directions