Breakfast Recipe: Giant Gooey Cinnamon Biscuits The key to breakfast baking in the summer is to keep it as brief as possible, and that's where this recipe comes in. There have been a lot of Clif bars and leftovers eaten as breakfast in my household lately, so when these appeared my husband pounced, not believing his luck. Sweet, rich cinnamon buns — summer-style! These biscuits can be whipped up in 10 minutes or less, with a handful of ingredients, and they only stay in the oven for 16 minutes, tops. They have that gooey, pull-apart quality of cinnamon rolls, but without all the hassle of yeast. So yes, breakfast baking in the summer — you can get in and out with a plateful of gooey cinnamon biscuits before your kitchen truly heats up. Giant Gooey Cinnamon Breakfast Biscuits makes 4 extra-large biscuits 2 cups all purpose flour1 tablespoon dark brown sugar2 teaspoons baking powder1/2 teaspoon salt2 cups heavy cream*, divided1/2 cup cinnamon chips3/4 cup confectioner's sugar1 teaspoon vanilla Heat the oven to 425°F.
Dark chocolate raspberry upside-down cake Don’t waste your time asking yourself what you’re going to get your sweetie for this Hallmark holiday. Just embark on a mission to make something out of this world delicious that comes from the heart. I’m talking about this cake people. This delicious, moist, beautiful dark chocolate raspberry upside-down cake. This cake will most likely blow your mind. Fancy restaurants are not on the itinerary. Let’s save the best for last. Just know that if you can cook good food they will adore you. Add a little rosemary, extra garlic, & lemony love to some chicken. Serve cake next. Congratulations, you’re now a keeper. But seriously, don’t go throwing these dishes around unless you’re sure you want someone to fall for you. Happy Valentine’s Day! Love, Monique Dark chocolate raspberry upside-down cake By Monique of Ambitious Kitchen makes two 9-inch round cakes 1 3/4 cups granulated sugar 2 cups all-purpose flour 3/4 cup dark cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoon baking soda 2 eggs 1. 2. 3.
How to cook perfect jam doughnuts If I were the gambling sort, I might well put money on Britain being sick of doughnuts by this time next year. The signs are all there: first there was the Krispy Kreme craze, then the St John Bakery started pushing its much feted custard doughnuts in London's sort-of-swinging Spitalfields, and now the Evening Standard has declared them the number one food trend of the summer. Doughnuts, one might say if one were given to such pompous pronouncements, are the new cupcakes. Fortunately, the two have little else in common; while the cupcake is nothing more than a sponge in a fancy hat, the doughnut is one of those deep, childish pleasures you never grow out of. OK, it may not be much to look at, but under that lumpen exterior is a rich, yeasty dough with a sweet secret. Locating the jam entry point before biting in is, of course, cheating – the exact location of the well should come as a happy surprise to the eater, a gilding of the deep-fried lily, if you will. Fabulous doughnuts Makes 6 1.
Carrot Cake with Maple Cream Cheese Frosting - Life is Great Normally I'd go straight to the point and tell you about the cake but today we shall connect a little and kick start on a different note. Don't worry, I'll get to the cake bit soon enough. If you're tempted to scroll down all the way for the recipe though, I'm equally happy about that, simply because, that is one of the reasons why I started food blogging. Now if you're either still here because you're curious on what I'm going on about or you're back here because you realize the recipe section is missing, like I said, I promised - you will, in less than 10 minutes, be scheming to arrange for this cake to appear on your own kitchen counter. Food and blogging are nothing new to me. When I started to post up recipes here, the goal was (and still is) to share with you what rocks my culinary boat. But I stopped short of adding coconut and pecans, which I reckon you could, though I worry if it came to that the carrots might get jealous and decide to stage a mutiny.
Fall Chai Spiced Apple Cake Two of my boys’ best friends, who happen to be brother and sister, live just a few minutes away, and we spend a lot of time at their house. When the kids met each other a few years ago, their mom quickly became one of my best friends, too. Their house is so familiar now that my boys just run in, shedding their shoes as they do, hardly greeting any parents they may see en route. In their wonderful yard, the kids play, the dogs tackle each other, and my friend and I get some time to chat. Maple and Boomer — also best friends. Their yard is also the place where four, gorgeous Fuji apple trees stand. Some Fujis hang in clusters from the tree like bells, while others cling to a branch. This cake is full of fall flavors — the chai spices are warming and comforting, and the fresh apples and moist cake are beyond delicious! Fall Chai Spiced Apple Cake Recipe For the cake: 2 cups granulated sugar 2 cups all-purpose flour 1-1/2 teaspoons baking soda 3/4 teaspoon sea salt 3 large eggs For the glaze: Notes
HK Style Egg Tarts « It’s my last week at my current job (woo hoo!) and a huge part of me is looking forward to lounging around, cooking, baking, more lounging, watching TV, more lounging around, eating and sleeping next week. I don’t expect to be hired again straight off the bat, so a little me time is in store. Yay! One of the scoopon deals is a 3-hour cupcake workshop – I’ll be sure to keep you updated on that. Today’s post is still on sweet bakes, but not the cake or frosting kind. I came across this post where a fellow blogger, Christine from Hong Kong had special requests to translate her Chinese recipes into English. This is a shortcrust pastry style tart. The tarts turned out beautifully. Thanks Christine for the recipe! HK STYLE EGG TARTS Recipe from Christine’s Recipes For the crust: 225 gm plain flour125 gm butter55 gm icing sugar1 egg, whiskeda dash of vanilla extract Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
Rosemary Olive Oil Bread Feeling sick is terrible. And especially inconvenient over the weekend you were planning to try a pile of new recipes because you start work on Monday morning and might not have so much free time ever again. But instead you’re spending your last valuable hours comfortlessly rotating between the couch, the futon, the floor, the bed- everywhere but the kitchen. Up half the night watching episodes of The Kennedy’s (thank goodness for the DVR in your time of need). Maybe I should be more concerned about recovering in time to make it to work tomorrow instead of what I’m not eating. On a much cheerier note, back when I was feeling more like myself (hearty appetite in-tact), I baked this wondrous loaf of rosemary bread. 1 cup warm water (100-110 F) 1 Tbsp. organic cane sugar 2 tsp. active dry yeast 1 tsp. salt 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried) 1/4 tsp. 1. 2. 3. 4. 5. 6. Makes 1 round loaf. (Adapted from Laura A. and All Recipes)
BAYADERKA- food recipes and photos. Blog kulinarny. pomysły na ciasta, desery i inne.: Babka czekoladowo-dyniowa/ Chocolate and pumpkin cake Kiedy bylam mala dziewczynka moja babcia piekla babki w prodizu. Nigdy nie mialam tej przyjemnosci czy tez satysfakcji doswiadczenia pieczenia ciast w taki sposob. Jestem pewna, ze moja Mama nadal skrupulatnie przechowuje tenze historyczny juz prodiz, mozliwe jednak ze znalazl swe miejsce na starym strychu jako przedmiot z etykieta od dawna nieuzywany... Pieczenie babek pamietam od zawsze podobnie jak i ciast drozdzowych. Babka do niedzielnej popoludniowej herbaty byla dla mnie, dziewczynki byc moze dziewiecioletniej, czyms bardzo oczywistym. Odkrywam dzisiaj na nowo to ciasto. I naprawde wiele, bardzo wiele, bym oddala aby moc chociaz raz upiec babke w prodizu tak jak to robila kiedys moja Babcia... Przepis na to ciasto pochodzi z gazety Guardian, a dokladniej z kolumny w jakiej swe miejsce regularnie zajmuje niektorym bardziej, innym nieco mniej znany, Dan Lepard. Cenie go bardzo za prostote w tworzeniu przepisow, finezje i nader wszystko - jego skromnosc. Taka wlasnie jest ta babka. 3 eggs
Sandy Toes and Popsicles: Homemade Candy Buttons! i have a thing for old fashioned candy…..especially colorful candy like swirly lollipops, gumballs, and these cute candy buttons. and guess what…i didn’t buy these…..i made them! candy buttons are sooooo simple and addicting to make. i love that you can make them any color scheme you’d like. since it’s spring, i thought these pastel color were perfect. i just love how they turned out….and even more how they taste. much better than store bought. and you don’t have to make just dots, you can make little hearts, little eggs, little stars….anything. and don’t keep the fun all to yourself….my kiddies love to make them too. of course, their dots weren’t as perfect, but still were very tasty! how to make your own candy buttons 2 tablespoons meringue powder OR 2 egg whites 6 tablespoons water (if needed) 1/4 teaspoon almond extract or lemon juice 1 box (1 pound) confectioners’ sugar ziploc sandwich baggies food coloring artificial flavoring (optional) 3) Divide “icing” into small bowls. so yummy!
Υγιεινά γλυκά με stevia - Γλυκό Σε μια καλοκαιρινή παρουσίαση στο μουσείο Μπενάκη ο γνωστός chef patisser Δημήτρης Χρονόπουλος δημιούργησε μια σειρά από γλυκά με “sweete”, ένα νέο brand της stevia. Πρόκειται όπως αναφέραμε και σε πρόσφατο άρθρο μας το οποίο μπορείτε να διαβάσετε εδώ, για μια φυσική γλυκαντική ουσία, χωρίς θερμίδες, εναλλακτική της ζάχαρης και των συνθετικών γλυκαντικών ουσιών, που μας απαλλάσσει από τις ενοχές, δημιουργώντας συνταγές γλυκών χωρίς καθόλου ζάχαρη. Δεν υπάρχει πιο hot πρώτη ύλη αυτή τη στιγμή από αυτή που απενοχοποιεί την μεγαλύτερη αμαρτία. Ποια είναι η αναλογία ζάχαρης – στέβια;Η αναλογία είναι περίπου 1γρ. στέβια προς 8-12γρ ζάχαρης (αναφορικά με τη Sweete). Μπορούμε μόνοι μας, χωρίς συνταγές από ειδικούς-chef Patissier, να αντικαταστήσουμε την ποσότητα ζάχαρης με στέβια σε κάποια γλυκά και εάν ναι, σε τι είδους γλυκά; Ουσιαστικά, δεν είναι εύκολο να παρασκευάσει κάποιος γλυκά με στέβια, χωρίς να έχει ως βάση συνταγές από ειδικούς-chef Patissier. Cheese-Cake Βύσσινο με stevia
The Great Pumpkin Cake « Goblins and ghosts are one thing at Hallowe’en, but a full-page glossy photo of Rose’s Great Pumpkin Cake is in quite a separate realm of terror. If you plan to make it, that is. Or, more specifically, if you’ve rashly promised to take that very cake to a Hallowe’en party in full knowledge of the fact that you have never before made either a caramel crème anglaise or an Italian meringue, and that these very tasks now lie between you and the burnt orange silk meringue buttercream that covers this cake so smoothly and so beautifully in that horrifyingly daunting photo on page 127 of Rose’s Heavenly Cakes. Not only did I promise this cake to my friends and hosts for Hallowe’en this year, but I felt doubly bound to attempt this cake in gratitude to Rose for having very kindly lugged the pumpkin-shaped cake pan halfway across the world in her baggage for me earlier this year. “I can’t wait to see the look on your children’s faces when they see this cake,” she told me. You might also like:
Once Upon a Pedestal: Polka Dot Cake from Bake Pop Pan Find the tutorial on how to make an Ice Cream Cake with surprise inside polka dots as seen on KUTV Channel 2 here. Will putting polka dots inside a cake work? How does one do that? I conducted a little experiment to find out. Perhaps you've seen these in the store lately and walked right by them. I kept asking myself, "Why in the world would I possibly need that when I can roll a perfectly round cake ball with my own two hands?" After researching cake ball pans a bit, I settled on this brand. I started with a white cake mix and made some of the adjustments recommended in the instruction guide that came with the bake pop pan. You can see the bright colors in the vents peeking through after the clamps were put on. The instruction guide also suggests spraying some non-stick baking spray with flour on the outside of the vents. One of the happiest surprises of the day was that the volcanoes were more like little caps that popped off almost by themselves leaving the insides intact.
Μους σοκολάτα | www.deligios.com 8 μερίδες των 100 ml -- 110 θερμίδες ανά μερίδα Γλυκαιμικός δείκτης, GI: 8 (χαμηλός) Γλυκαιμικό φορτίο ανά μερίδα 100 ml., GL: 2 (χαμηλό) Θα χρειαστείτε: 250 ml κρέμα γάλακτος½ φλυτζάνι Deligios Stevia Φυσικό Γλυκαντικό Χωρίς Θερμίδες60 γρ. κακάο σκόνη1/3 ποτήρι ζεστό γάλα Ζεστάνετε το γάλα και προσθέστε το Deligios Stevia Φυσικό Γλυκαντικό. To Die For Banana Cake with Vanilla Bean Frosting There was a time when I used to reserve overripe bananas to make banana bread, that is, until I sampled this banana cake. Now I find myself buying extra bananas just so I'll have an excuse to make this amazing cake. The batter can be mixed, baked, cooled, and ready to frost in about an hour. The recipe was given to me by a friend a number of years ago, and I added my own delectable frosting to compliment it perfectly - a flavor marriage made in heaven! It's simply out of this world and you must give it a try. Cake: 2/3 cup sugar 1/2 cup sour cream 1 egg 2 tablespoons unsalted butter, softened 2 mashed super ripe bananas (about 3/4 cup) 1 teaspoon pure vanilla extract 1 cup flour 1/4 teaspoon salt 1/2 teaspoon baking soda Frosting: 1/4 cup heavy cream 1/2 teaspoon vanilla bean paste* (see below) 1 1/4 cups confectioner's sugar To make cake (easily mixed by hand): Preheat the oven to 375F (see note below). To make frosting: Cream butter and confectioner's sugar together until smooth. 1 vanilla bean =