Homemade CinnaBuns- The easy way! These cinnamon rolls have power behind them – real power. You could pretty much get anything you wanted if you showed up toting a plate of these babies, warm with icing oozing down the side. Regardless of their power, though, I want you to try to use them only for good. Rather than taking over the world (which I am waiting ’til I get both kids in school to do because I just don’t have the time needed to run it until I have at least another hour free each day), you can use them as wonderful gifts of gratitude and tokens of caring. I especially love that I can make these ahead of time and put them in the fridge to pop in the oven first thing in the morning – which makes your gifts of gratitude and tokens of caring all the more easier to provide! I have been making these for years but only in the past few have I started using the shortcut method. In fact, my husband prefers them! *Note: I’m using super cheap cinnamon. I will always remain true to myself. Mix those up. ~sighs~ Like this.
Garlic and Basil Bruschetta Bites Finger foods are my favorite kind of food—to eat but not to make. That’s because they usually take a bit more work to put together than the full-size versions. Luckily, that’s not the case with these delicious bruschetta bites. They’re bursting with flavor and can be assembled in 15 minutes or less! So, preheat your oven, grab a loaf of your favorite baguette, and get out the cutting board. Bruschetta bites are the perfect edible addition to any gathering, and they’re great to serve at holiday parties. Baked Bruschetta Bites 15 sugar plum tomatoes, diced 12 basil leaves, cut into ribbons 2 garlic cloves, crushed 1 Tbsp. onion powder 1 tsp. olive oil 1 tsp. soy sauce 1 tsp. black pepper 1/2 loaf French baguette, thinly sliced Preheat the oven to 350ºF.In a bowl, combine all the ingredients except the bread and mix well. Makes 4 servings
The Life-Changing Loaf of Bread It took me a long time to settle on the title for this post. Why? Because it’s quite a statement to suggest that a humble loaf of bread will change your life. I am willing to be so bold. When I began eating healthier, bread was definitely on my hit list. Now, that isn’t to say that my love affair with bread ended there. People often ask me why I don’t bake my own bread, and the answer is simple: the Danes just do it better. It wasn’t until I went for lunch at a friend’s place a couple weeks ago that my life changed. Friendly Fiber: Psyllium Seed HusksYou’re probably asking yourself how the heck this bread holds itself together without any flour. Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. Psyllium seed husks contain both soluble and insoluble fiber. But what does this have to do with bread? Psyllium is available at health food stores and most pharmacies. Now, allow me to explain the title. Third. Directions: 1. 1.
How to Make Bagels: A User's Manual at Epicurious While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. The other reason for bagels' tight crumb is the fact that the dough is usually not given a first rise or fermentation, but is instead shaped immediately after it's mixed and then placed in a cool place such as a refrigerator or proofing box (anywhere that's about 40°F or colder) to slowly ferment overnight. Must True Bagels Be Boiled or Can They Be Steamed?
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients 3/4 cup all-purpose flour3/4 teaspoon baking powder3/4 cup whole milk1 large egg lightly beaten 4 oz shredded whole milk mozzarella4 oz pepperoni, cut into small cubes1/2 cup pizza sauce2 Tablespoons finely chopped fresh basil Directions Preheat oven to 375 degrees F.
Scharfe Entensuppe (Rezept mit Bild) von Aurora perfekt! sehr gut gut geht so schlecht sehr schlecht Vielen Dank für Ihre Bewertung! Zutaten Zubereitung Arbeitszeit: ca. 30 Min. / Schwierigkeitsgrad: normal / Kalorien p. Entenbrust in feine Streifen schneiden. How Sweet It Is Garlic Shrimp with Basil, Tomatoes, and Pepper Flakes [Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start. I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor.
Grünkohl, wie ihn Mutter kochte perfekt! sehr gut gut geht so schlecht sehr schlecht Vielen Dank für Ihre Bewertung! Sie haben dieses Bild bereits bewertet! Zutaten Zubereitung Arbeitszeit: ca. 30 Min. Gänseschmalz in einem großen Topf erhitzen und die fein gewürfelten Zwiebeln darin anschwitzen.
Pineapple Bark Chicken with Grilled Pineapple and Guacamole Ingredients • 1 large whole pineapple • 3 boneless, skinless chicken breasts • Salt and ground black pepper • Ground cumin • Cayenne pepper • 1/2 small red onion, diced • 1 jalapeno, seeds removed, diced • 2 avocados, pitted and chopped • Juice of 1 lime • 1 tbsp chopped fresh cilantro Using pineapple bark in the same way you would use a cedar plank to grill, infuses the meat with a delicate sweetness, and keeps it moist and juicy. The enzymes in the pineapple also help to tenderize the meat. 1. 2. 3. 4. 5. 6. 7. Panko Mozzarella Sticks! I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. You’ll need a bunch of string cheese—one string cheese per two fried mozzarella sticks you’d like to make. You’ll need a bowl of flour… A couple of eggs… A little milk… And some dried parsley flakes. Oh! Yum!
As a college student this chicken/onion/soy sauce/rice combo has become a staple of my diet. : Cooking How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. (makes 2 cups)