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Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning.

I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. How To Whip Egg Whites & Make Meringue: The Video. Making meringue? Not sure if you can distinguish between soft peak, firm peak, and stiff peak stages of beaten egg whites? Here's a video showing the process of whipping egg whites and sugar into meringue. We give it to you more or less in real time, so you can see how the egg whites look from beginning to end.

OK, we did clip out a minute here and there so you weren't looking straight into a spinning bowl of egg whites for 10 minutes straight! But this is covers the whole process from beginning to end — raw egg whites to magically fluffy and creamy meringue. For more photos of this process see this post: • Whipping Cream or Egg Whites: Soft, Firm, and Stiff Peaks - A Visual Guide What You Need Ingredients2 or more egg whitesPinch salt1/2 teaspoon cream of tartar1 teaspoon vanilla2 tablespoons white sugar for each egg white EquipmentStand mixer OR large bowl and hand mixer Instructions 1. 2. 3. 4. 5. 6.

. • How To Make Meringue Stars, Kisses & Cookies (Images: Faith Durand) Better-Than-Crack-Brownies. I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. I wanted to make it while I was on vacation, but couldn’t drag myself up off the couch to do so. So it was the first thing I made when I returned home. These are an absolute sin.

I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Mr. The Knead for Bread. Chocolate Chip Cookie Dough Dip. Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!) , but….I don’t like football. I don’t like to watch it, I never liked playing football with my friends, I don’t even like playing catch with a football.

I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat. Molten Lava Chocolate Chip Cookie. Need I say more? Just yum! Go make a couple of these! Made a batch of chocolate chip cookie dough.

Baked most of them as these: Then I did this: Baked these two guys for 15 minutes, next time I'll only do about 12 minutes. Plenty of chocolaty deliciousness hidden inside. But that's just not quite enough, so I did this: And that, my friends, is what I call Molten Lava Chocolate Chip Cookie heaven! Any cookie dough will work, but here's the recipe I used: The Ultimate Chewy and Soft Chocolate Chunk Cookies INGREDIENTS 1 cup unsalted butter at room temp 1 cup tightly packed light brown sugar 1/2 cup granulated sugar 2 large eggs 1 1/2 tsps. pure vanilla extract 3 cups plus 2 tbsp. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped (I used a 1 oz square of bitter sweet chocolate, a 4 oz bar of bitter sweet chocolate and about 10 oz of semi sweet chocolate chips) INSTRUCTIONS 1.

Okay, I'm done! Crusty Bread. Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast.

Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.