Buttermilk Pound Cake « Bittersweet Baker As a child, I went through phases of short-lived obsessions. In my early years of elementary school, I spent every minute of free time playing with my sister and our neighbor, inventing fantastical adventures for our dolls. Most days we played outside, building for them houses out of rocks and leaves while they sat a safe distance away, sheltered from our dirty messes. The next morning, after a night of rainfall, our handiwork palaces would be washed away. But we would start over again, relentlessly gathering smooth twigs and perfectly round pebbles to stash away. I picked up one of my dolls last week and ran my fingers through her tangled hair. My first year into middle school, I spent all of my time outside. And now, catching a similar sounding word to our made up code in people’s conversations floods my mind with memories of our days scribbling down secret phrases in our little notebook. Of course, baking is one of my dearest, longest-lasting obsessions. Like this: Like Loading...
THE chocolate chip cookie. Soft-batch style chocolate chip cookies using a few tricks to make them extra thick and soft. Photos updated in 2016. Nearly everyone has their favorite chocolate chip cookie recipe. Whether it’s the go-to, no-failer on the back of the yellow Toll House bag, or the scribbled masterpiece hiding on a ripped up piece of paper in your grandmother’s recipe book… everyone’s got their own. The chocolate chip cookie – a household favorite, an iconic dessert staple, a timeless classic, an unbeatable and unparalleled snack, warm, cold, dunked in milk, in dough form, in baked form, in ice cream, on ice cream, small, and large – no one can resist the comfort of a chocolate chip cookie. It’s been my mission for months now to find that perfect recipe. I’ve eaten more chocolate chip cookies this past month than I’d care to share. The perfect ratio of chip to dough. I always like to use more brown sugar than white in my cookie recipes. And these cookies are thick, so fluffy, and so puffy. Ingredients:
Phyllo Fail..Baklava Success..and a GIVEAWAY! June 27, 2011 at 1:39 am | Posted in Daring Bakers, Dessert, Giveaway, Pastry | 76 Comments Tags: baking, Baklava, Cashew Nuts, cinnamon, Daring Bakers, Homemade Phyllo, Honey, macadamia nuts, Orange, Phyllo Dough, Pistachios, recipes, vanilla, Walnuts Back in 2009, a friend and I were discussing my 1st Daring Bakers challenge hosting gig, trying to decide what I should challenge everyone with. I was throwing out ideas, and like many first pitches in baseball, they were all over the place. Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Okay, it’s official..I suck. I sloppily buttered each crumpled mess of my three annihilated phyllo sheets, sprinkled them with some of the sugar nut mixture for the baklava, then rolled them into roses (scrunch and roll, it’s actually quite simple), baked them, and plopped them on top of some of my baked baklava, drizzled with a little extra honey syrup. Well..none of the above happened, so I’m pleased as punch. Thievery! 2.
Bundt, what’s matcha? Matcha is what I used to make the marbled part of this bundt cake green. Matcha is a fine powdered green tea used in Japanese tea ceremonies or, in this case used to help me celebrate an Irish Holiday. (Happy St. Pat’s everyone!) First, I greased a 10-cup Bundt Pan . After greasing with Crisco, I dusted it with cocoa. Below is the matcha I used. , so I am assuming it’s okay. Here it is next to the cocoa I used. Follow the recipe below to create the two batters and then drop alternating spoonfuls into the bundt pan. And if you want it to look more “marbled,” then take a knife and gently run it through the batter in a swirling motion. Pretty! I managed to salvage it enough to get some pictures though. The cake was really, really good. Chocolate Matcha Bundt Cake Chocolate Mixture 1 1/2 cups all-purpose flour 1/2 cup cocoa 1 1/2 tsp. baking powder 1/2 tsp. salt Matcha mixture 1 1/2 cups all-purpose flour 2-3 Tbsp matcha powder 1 1/2 tsp. baking powder 1/2 tsp salt Enjoy! .
Divinity Candy | Our Favorite Southern Candy If you choose to make your own southern divinity candy, keep a few things in mind. First, if it’s raining don’t try to make southern divinity. Next, you’ll need to cook the candy to the hard ball stage. Candy has reached the hard ball stage when it will hold its shape when dropped into a cup of cold water. After completion, the mixture hardens quickly, so you must work rapidly to drop the mixture onto waxed paper. Add a few drops of hot water if the mixture gets too thick before you are finished. Some folks will pour their divinity into a pan and let it harden before cutting, but no self-respecting Southerner would take that shortcut.
Pistachio Baklava with Cinnamon Honey Syrup I have always wanted to make Baklava. I remember my first taste of Baklava, it was amazing – all of those layers of luscious honey and nuts – I couldn’t believe I had been missing out on this secret treat. That was about 10 years ago – and ever since then I have been thinking about how I was going to make it myself. Fast forward 10 years – here I am, with my blog, always looking for the next challenge to post. Then I saw it – another recipe in Bon Appetit – this one with cinnamon honey syrup – that was it – I was going to combine both recipes and come up with a winner. The final result was INCREDIBLE!!!! Ingredients 2 cups plus 8 tablespoons sugar, divided2/3 cup honey1 cup water2 cinnamon sticks12 ounces shelled pistachios, toasted (scant 3 cups)2 teaspoons ground cinnamon1 cup (2 sticks) unsalted butter, melted18 14×9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16-ounce package) Place nuts and 2 tablespoons sugar in processor. Preheat oven to 350°F. Like this:
Fruit-Filled Puff Pastry Donuts with Lemon Glaze Fruit-Filled Puff Pastry Donuts with Lemon Glaze There seems to be this sudden craze for homemade donuts in the food blogging world, and it’s got me craving them BAD. But since I don’t have any of the fancy equipment needed to bake or fry them properly, I wanted to try to make these decadent little breakfast treats in a different way. These soft, flaky puff pastry donuts with a filling of sugared fresh fruit and a lemon glaze were so good. And I mean, someone-please-help-‘cause-I-can’t-stop-eating-them good. And since there’s fresh fruit in there, that means they’re good for you, right? Though these donuts don’t require anything more than a baking sheet, the warm and gooey taste still give you the same satisfaction as your everyday donut. Great for feeding hungry guests, or just a small family who wants something different and decadent with their morning coffee, these lemon-glazed fruit donuts will be sure to hit the spot! Print Save Yield: Makes about 12 donuts Ingredients: Ingredients 1 egg
Vintage Recipes | RecipeCurio.com (5) This recipe was written on a lined index card and found in a large collection, date unknown. There’s a note in the top left corner that states it’s from Dec. – Parents Mag., but no year marked. I’ve typed it below along with a scanned copy. Milk Carton Candy 2 cups corn flakes 1 cup crisp rice cereal 1/2 c. semi-sweet chocolate morsels 1 c. chopped walnuts or pecans Mix the above together in a large bowl. 3/4 c. dark corn syrup 1/4 c. sugar 2 Tbsp. butter or margarine Mix together in a medium saucepan. Add 1/2 tsp vanilla to syrup mixture; beat until it turns brown & thickens. Cut off top of a 1-qt. milk carton. Chill until set, 1 to 2 hours. Loosen with spatula & slip out of carton. You need not refrigerate loaf after it has set. Makes 1 lb. candy.
Lemon Bars (Gluten Free) | Make it Naked I’m going to go ahead and say that it’s not right to love a virtual space this much. Look around! Make it Naked is all grown up. I’ll be hanging out right here at makeitnaked.com from now on. Click around. Tell me what you think. Here, let me show you around. I also updated the Links page. Oh, I also made some lemon bars to celebrate. Not only are they pretty but they’re gluten free! So there’s been a lot of dessert lately. Gluten Free Lemon Bars (Recipe adapted from Smitten Kitchen and Serious Eats) Makes 12 bars Ingredients: For the crust: 3/4 cup almond flour/meal 1/4 cup coconut flour 1/4 cup powdered sugar, plus more for dusting 1 stick (8 tablespoons) butter (cold and chopped into smaller pieces) 1/4 teaspoon kosher salt For the lemon layer: 2 eggs 3/4 cup sugar 1 tablespoon lemon zest (3 small lemons) 1/3 cup lemon juice (4 small lemons) 1/3 cup gluten free oat flour Directions: 1. Notes:
Baked Brie Dip Recipe Warm. Cheesy. Flavorful. Dip. On. This brie dip recipe post just needs to be short and simple. melted brie + tangy, sun dried tomatoes + aromatic garlic + fragrant thyme + heat + bread = Fabulous! It’s holiday party season for us and that means becoming the popular people at work (popularity is seasonal) because we bring the really good stuff: Cheesy dips. So there it is kids, the math says it all. We’re ending this post here so that we can spend more time getting back to making this dip recipe and sharing with everyone at your table. In the beginning… during… The End… The Final Dip. Do you like? Yield: 3-4 Cook Time: 30 min. Ingredients: about 10 oz. Directions: 1. 2. 3. 4. 6. 7. Hello! ShareThis
White Wine - Butter Sauce (Beurre Blanc) 1. Combine the finely chopped Shallots with the White Wine and Vinegar in a heavy-bottomed saucepan. Gently simmer the mixture until practically all the liquid has evaporated (reduced by 90%). 2. 3. 4. 5. 6. This recipe contains a small amount of heavy cream, which, although not essential, will help start the emulsion. HOLDING AND SAVING BEURRE BLANC: If held properly, beurre blanc prepared just before a restaurant service or lenghty meal will stay intact for several hours.. VARIATIONS: You can add Orange, Lemon, or Grapefruit zest with the shallots and a teaspoon of juice for a citrus sauce.
The Tale of the Carmelitas