cranberry-orange breakfast buns – smitten kitchen When my husband had a bit of, uh, bonus awesome free time on his hands this summer, he got into the curious habit of running while not being chased*, which led to him taking part in his first 5K a few weeks ago. To celebrate, we had people over for a little New York brunch (that is, bagels and lox, no, not homemade, not when they’re this good) back at our apartment, and, still trying to dig out from under our overzealous apple-picking, I made apple cinnamon buns. I didn’t think they were a big deal; I mean, they were good, just your standard cinnamon bun with two apples, diced small, scattered over the filling but it turns out, you cannot causally mention homemade apple cinnamon buns on the internet without causing a RECIPE PLEASE ruckus. I should know this. Please, just stop what you were doing and make these now. * I am, as I’ve probably stated before, decidedly not a runner, although I try again every year or so for a couple months, just to reconfirm how pitiful I am. Many notes:
Dream a Little Bigger Craft & DIY Blog - Dream a Little Bigger Craft Blog - Granny Squares Step by Step! When I was still pretty small, my Mimmie taught me how to crochet. She was constantly knocking out afghan after afghan if she wasn’t quilting and I watched them constantly being made. Being a nosy kind of a kid I wanted to watch what she was doing up close and personal. She wound up busting out a hook and some variegated yarn (it was red, blue and yellow) and showing me how to chain. So I guess I have been into crochet off and on since I was about 7 or so. I wanted to work on a project that used granny squares and I’ll be sharing that tomorrow, but today i thought I would show you the basics of making a granny square. Be warned, however… My grandmother taught me and she taught herself and some of the methods may not be text book, but they do work. Chain in between 5 or 10 times (depending on how large or small you want the hole in the center of the square to be). After you’ve made your circle, chain three. Then make two double crochets by going through the inside of the hole. Chain three.
better chocolate babka – smitten kitchen Inadvertently, this has become Festivus week on Smitten Kitchen, wherein I air my grievances at past recipes and exhibit what I hope can be passed off as “feats of strength” in reformulating them for modern times. Still, nobody could more surprised than I am that of all the recipes in the archives, it’s Martha Stewart’s decadent chocolate babkas from seven years ago that have ended up in this queue, because at the time we found them beyond reproach: rich, buttery, crumbly and intensely chocolaty. They were precisely what we’d remembered getting from the store growing up, but better, I mean, I’d hope they’d be. This high holiday season, however, I decided to audition a different chocolate babka — the stunning, twisty, glossy chocolate krantz cakes that I imagine have tempted anyone that’s opened Ottolenghi’s Jerusalem cookbook. But it didn’t. Better Chocolate Babka Adapted from the Chocolate Krantz Cakes in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi A whole bunch of notes:
t w o b e e: [Receita] Cookies maravilhosos de chocolate. Hoje apresento para vocês os melhores cookies de chocolate da face da Terra! Eles são crocantes nas bordas e têm o centro levemente macio. São muito muito cheirosos e cativam todos por onde quer que passe. Não costumo gostar tanto de cookies de chocolate, pois acho muito enjoativo. Para fazer essas belezuras, vocês vão precisar de: 125g de manteiga ou margarina;175g de açúcar;1 ovo;½ col. de chá de essência de baunilha;125g de farinha de trigo;35g de cacau ou chocolate em pó (achocolatado em pó não, tá? Então vamos lá... para fazer os cookies é bem fácil. Adicione a farinha, o bicarbonato e o chocolate em pó peneiradinhos. É importante que a massa dos cookies fique uniforme. Forre uma assadeira com papel manteiga (ou unte com margarina e farinha), faça bolinhas com a massa (eu uso duas colheres de sobremesa. Asse em forno pré aquecido, a 180ºC durante aproximadamente 10-12 minutos, ou até que o cheiro deles esteja maravilhoso.
Nasi Lemak Lover: Watermelon Bread Loaf 西瓜土司 I have bookmarked this watermelon bread loaf long time ago. Finally i managed to make it happened ! Love how it turned out, the red part of bread look quite similar like real watermelon flesh ^_^ The process of making this watermelon bread loaf not as difficult as i thought, lets see the steps.. Next time i have to increase the amount of raisin. Painting the watermelon stripes ^_^ Look like watermelon hor ? Next ,i am going to make yellow watermelon ^_^. Watermelon Bread Loaf 西瓜土司*for a 11cmx20cm (internal), non-stick Pullman tin 375g bread flour35g sugar1/2tsp fine salt1tsp instant dry yeast250g fresh milk ( I use cold milk from fridge)20g unsalted butter, room temp For red watermelon flesh2tsp red yeast rice powder1tbsp fresh milk For green watermelon skin1tsp green tea powder1tbsp fresh milk For dark green watermelon stripesblack charcoal powder, green tea powder some raisins Method 1.
poppy seed lemon cake A whopping eight years ago, I joined a friend and her family for an afternoon at the then newly-opened Neue Galerie, which seriously, you should check out some time when you’re in my city. (Look at me, playing tourist guide!) The early 20th century German and Austrian art is fantastic but even more wonderful is the Cafe Sabarsky within which models itself after a turn-of-the-century Viennese cafe. But really, I don’t want to talk about the Kadinskys or the Kavalierspitz today, I want to talk about this cake. I wasn’t even the one who ordered it. I have spent nearly a decade yammering about this cake to everyone who had the misfortune to tune in. I did not Google it. Too many egg whites to use up? One year ago: Squash and Chickpea Moroccan StewTwo years ago: Lemon BarsThree years ago: World Peace Cookies Poppy Seed Lemon Cake Adapted, barely, from Kurt Gutenbrunner via Food & Wine As excited as I was about finally finding this recipe as I set about baking it I was consumed with doubt.
Beetroot Bread | Curious Nut Pink bread. Need I say more? My sister’s to blame for this. Apparently she bought beetroot (aka beet) to make soup with potatoes but she used up her potatoes for something else and then didn’t have time to shop for more potatoes….. yada yada…. Long story short, she had beetroot in her fridge and didn’t know what to do with it. “Was the bread red? “No, it’s reddish on the outside but brown on the inside.” Sure enough, the bread turned out pinkish brown on the inside and pinkish maroon-ish on the outside. Mr. “What the …. ?” He doesn’t curse often. “What is that?” He actually couldn’t recognize that it was bread. Regardless of the not the exact color I wanted on the bread or the foul language thrown as it, it was nevertheless amazing to have freshly baked soft and lightly chewy with a hint of earthy beetroot flavor pink bread. Yes, the beetroot flavor’s there but subtle. PS: Since I’m a pink freak, I’ll try cooking the beetroot first to seal the color before blending the next time I bake this.
Glazed Poppy Seed Bread | poppy seed bread recipe |That Skinny Chick Can Bake Glazed Poppy Seed Bread We have a friend dealing with some major health issues. I can pray, but I can also offer them something tangible. I dropped this glazed poppy seed bread in their mailbox when he and his wife were spending the day at the doctor’s office…hoping something sweet would bring comfort during this tough week. Winging This & That This recipe was submitted to Katie’s former grade school’s cookbook by one of my dearest girlfriends. Ingredients Adapted from my friend, Pam 2 1/4 cups sugar 1 1/8 cups oil 3 eggs 1 1/2 teaspoons vanilla 1 1/2 teaspoons almond extract 1 1/2 cups milk 1 1/2 tablespoons poppy seeds 3 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt Glaze: 2 tablespoons butter, melted 1/2 teaspoon vanilla 1/2 teaspoon almond 2 tablespoons fresh lemon juice 3/4 cup powdered sugar, sifted. Instructions Preheat oven to 350º. Yield: 2 loaves Total time: 2 hours More Wonderful Quick Breads:
Matcha & Milk Tangzhong Bread Recipe I don’t have any life-story to share with you today; only the story of the ridiculous bouts of indecision I’ve been going through when it came to sharing this Matcha-Milk Tangzhong Bread post. See, I filmed me making this a while back and when I transferred it to my computer and watched the footage it didn’t quite look as good as I anticipated. It was dark and the angles felt all wonky. So I kept putting it off and putting it off until I started filming my recipe videos at an area of the house that has better lighting. And as you all know, with cameras better lighting always means better images and videos. On the other hand, I really wanted to put up a video about tangzhong bread on my blog. I’ve wanted to share a video like this for a while now but hadn’t had the time to film a new one. The tangzhong method requires just a bit of work compared to normal yeast breads, but I find the extra step of making the water roux totally worth it for the kind of bread that gets created. Yields 1 4.
Banana Bread - The Holistic Manicurist This Banana Bread is perfect when you are in need of a bit of comfort food. It is naturally sweet, wonderfully cakey and filling. I have never had much of a sweet tooth but since cleaning up my diet I have cut out all of the cakes and biscuits that were included in my diet. This made me realise that I did crave sweet things now and again so I have gradually come up with recipes to fill the gap. This was the first recipe I perfected and is still one of my favourites. Ingredients 3 very ripe bananas1 ½ cups spelt flour1 ½ tsp baking powder½ tsp bicarbonate of soda2 tsp cinnamon1 cup dates¾ cup coconut oil3 eggs½ cup honey This mixture can also be used to make cup cakes, I just pour the mixture straight into the bun tin compartments. Method Tips: This Banana Bread is gorgeous when it is still warm and spread with butter. The Beauty Benefits of Banana Bread
Matcha Black Sesame Babka Recipe Call me a hopeless romantic, but I believe in the concept of “The One”. As for the process of discovering who that is, that’s where I’m left a bit clueless. Do you catch sight of each other in a crowded room and feel oddly drawn, your heart pounding faster as you near? Could it be someone you once knew, and when you meet again you realize there’s some strange electric chemistry you never noticed before? The practical side of me is skeptical about these things, because it all sounds vague and hormonal– something that works better in movies rather than the real world– but the fantastical side of me loves these kinds of things. Thankfully when it comes to food, picking “The One” isn’t all too complicated or controversial. I’ve made some pretty awesome babkas before and I can’t remember if I’ve ever declared any of them “The One”, but it must be good news when the recipes you make keep being better than the last. Interesting bit about this babka is the yeast starter. 1. 6. 7.