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Science of Cooking: Candy Recipes, Factory Tour &More

Science of Cooking: Candy Recipes, Factory Tour &More
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Pierogi Recipe October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.

Homemade Snickers Bars Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. But now Nikki is like my bestest friend ever. nougat layer

Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies]

broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. One year ago: Dobos TorteTwo years ago: Strawberry Ricotta Graham TartletsThree years ago: Springy, Fluffy Marshmallows and Spanikopita TrianglesFour years ago: Breakfast Apricot Crisp and Dead Simple SlawFive years ago: Gateau de Crepes

Scottish Farmhouse Eggs | Ahoy! | Portland Maine DIY Blog Decided to mix things up and do a recipe. This is one I’ve made forever and I’m not 100% positive where I picked it up. It is always a crowd pleaser for brunch or breakfast. Special thank you to Dawnland Mama for the farm fresh duck eggs (even though she is a vegan herself). Glossary C-G Cakes - Broadly defined, cakes are any flat, round disk of food. The earliest cakes are believed to come from ancient Egypt but they were really sweet breads. Cake recipes that are similar to today and contain beaten eggs date from the 17th Century. Cashews - Cashews are a smooth, tan-colored, kidney-shaped nut. Cheesecake - Cheesecakes have a filling made from cream cheese, cottage cheese or ricotta cheese mixed with eggs, sugar, and other flavorings. Chestnuts - Chestnuts have a glossy, mahogany-colored hard shell, and the nutmeat has a mild, subtle flavor. Chiffon Cake - A moist and tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. Chocolate - Chocolate comes from the Aztec word xocolatl which means bitter water. Chocolate Chips - Chocolate chips are small rounds (1/8 to 1/2 inch) (.6 to 1.25 cm) of semi-sweet, milk or white chocolate that contain less cocoa butter than other chocolates. Dough - Pronounced 'DOH'.

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Make Your Own Phyllo Dough & Baklava…Traditional & Less So: June 2011 Daring Bakers Challenge | Making Life Delicious ™ I loved the Daring Baker’s Challenge this month. I loved it because there is no way in hell I would ever consider making my own phyllo dough…except if someone dared me. I mean you can buy perfectly good phyllo dough in any supermarket, right? So off I went. So how was it? For my first batch of dough, I made a very traditional baklava with layers of nuts and phyllo soaked in a sweet orange-scented honey syrup. So for round two, I mixed it up a bit. PHYLLO DOUGH Recipe from Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers 2 2/3 cups (270 g/13 oz) unbleached all purpose flour 1/4 teaspoon (1 1/2 g) table salt 1 cup less 2 tablespoons water (210 ml), plus more if needed 4 tablespoons vegetable oil (60 ml), plus additional for coating the dough 1 teaspoon (5 ml) cider vinegar In the bowl of your stand mixer combine flour and salt. This is the texture you are looking for, sticks together. Be sure to flour your hands, rolling pin and counter.