Chocolate Swirl Biscuits. Make these in the morning.
You’ll be glad you did. I was flipping through some of my cookbooks the other day and became mesmerized by a recipe for these biscuits from the book Deep Dark Chocolate. It’s filled with decadent recipes using dark chocolate. And with a title like that I would normally go for something all chocolate, super rich and fudgy. And I almost always pick a recipe accompanied by a photo. Swirled chocolate in a biscuit. I’m all in. These are pretty quick to make. Chopped dark chocolate. Get it. Beginnings of the biscuits. Flour, sugar, baking powder, salt and buttah. Stir in some milk and the dough will start to come together. Flour your work surface and hands and form the sticky dough into a ball that you can then start to flatten and roll. Sourdough Beer Pretzels. September 14, 2011 | Print | E-mail | Filed under bread Have you made your sourdough starter yet?
In case you have, I wanted to have a sourdough recipe ready for you today so that you can get started with making your own sourdough bread. I adapted this recipe from a sourdough pretzel recipe I found at King Arthur Flour, except that I couldn’t resist adding in some beer for a little extra kick. Some recipes call for “fed” starter, but this one doesn’t – fed starter means that several hours before you’re ready to use your starter in a recipe, you discard half, feed the remaining starter with 1/2 cup warm water and 1 cup flour, and then let it sit at room temperature 4 hours or until bubbly again. Then, remove the portion you’ll be using in a recipe, as the starter has already been fed. Recipe adapted from here. For the dough: For the topping: 1 Tbsp sugar2 Tbsp waterKosher or coarse-grain salt In a large bowl, combine all of the ingredients.
Pizza Swirl Bread. I have good news and bad news.
The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. Twisty Strawberry Jam Bread. Pepperoni Pizza Monkey Bread. How do you make bread even better?
You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) Or to eat during a football game. Or, make it for dinner and serve with a salad. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni.
Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving. Homemade Soft Pretzels. Last week on Top Chef Masters, Chef Celina Tio created a soft pretzel and salad course that sadly sent her home.
Even though this was the judges' least favorite dish, I was inspired to make my own soft pretzels! It's something I had wanted to try for a while, but it never realistically made it onto my to do list. What better time than now! I also planned to make some homemade mustard to go with the pretzels, because what goes better with pretzels than yummy, tangy, spicy mustard? The pretzels came out really great, a truly perfect pretzel texture.
The mustard was a piece of cake. Homemade Soft Pretzels Makes 8 (Adapted from Alton Brown) 1 1/2 cups warm (110 to 115 degrees F) water 1 T. sugar 2 tsp. kosher salt 1 (1/4-oz) package active dry yeast 22 oz all-purpose flour, approximately 4 1/2 cups 2 oz unsalted butter, melted Vegetable oil, for pan 10 cups water 2/3 cup baking soda 1 large egg yolk beaten with 1 T. water Pretzel salt (optional) Preheat the oven to 450 degrees F. The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread. I once made the driest pancake in the world.
I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves.
Thus, the world's driest pancake was born. And to think I took a bite...