The Same Sun I was lucky enough to spend some time recently, with dear friends who live many miles away (hence the prolonged absence of posts). I feel blessed to count these people as friends and I’m always a little sad to return home. Coming home from a vacation is always difficult for me, but especially troublesome when I have to leave people I really care about. But who says I have to run the same route? Hawaiian Banana Bread source: inspired by the interwebs 2.5 C all purpose flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1/4 C butter at room temperature3/4 C vanilla yogurt (I use non fat)1 C brown sugar1/2 granulated sugar2 tsp vanilla3 eggs or 3/4 C egg beaters3 to 4 really ripe bananasZest of one lemon3/4 C toasted, sweetened coconut Optional: 1/2 C macadamia nuts1/2 C chopped pineapplePreheat your oven to 350 degrees and lightly grease two loaf pans.Sift together the flour, baking soda, baking powder and salt.Beat together the butter sugar. Notes: Like this: Like Loading...
How To Make Butterflake Rolls if You’re Not Martha Stewart Try as I might, I can’t make things perfect. I can make one cupcake in a batch look pretty dang awesome. From time to time my junk drawer has all of the pens in the same slot. I’ve attempted gardening until my dirt is a soft mixture of home-recycled compost, but somewhere between good intentions and real life, I discover that I don’t have enough patience to hand-craft pansies from gumpaste. Apparently, I don’t have what it takes to make photo-worthy Butterflake Rolls, either. No worries. The floor will get messy. Toss a bit of butter into your muffin tins. Mix together your basic ingredients until a soft, luscious dough forms. The real trick to making Butterflake Rolls is layer after layer after layer of butter kneaded into layer after layer after layer of dough. Bound to get ugly before it gets beautiful. Oh, who am I kidding. Flaky, buttery, and ridiculously delicious (if ever so slightly messy and kind of ugly-ish), these butterflake rolls are simple to make and tremendously tasty.
How to make Easter Bunny Shaped Rolls Mom Always Finds Out Easter Bunny Shaped Rolls February 25, 2013 by Nicole · 110 Comments 147.3K Flares147.3K Flares× Pin It How adorable are these Easter Bunny Shaped Rolls? Please note that you will probably want to practice the ear shaping technique ahead of time because the photo above is from a professional chef. Ingredients: 2-1/2 to 3 cups all-purpose flour2 tablespoons sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt1 cup (8 ounces) sour cream1/4 cup water2 tablespoons butter1 egg Directions: Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Looking for easy Easter table decor? My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! Edited April 2014: The original recipe “Chinese New Year Pineapple Tarts” has finally been located online. Hey There! What is this? 147.3K FlaresTwitter100Facebook27.3KGoogle+79 StumbleUpon104.8K Pin It Share15K14K+Email--Email to a friend147.3K Flares× Comments
Homemade Twix Bars Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. While I don’t recommend passing these treats out to your trick-or-treaters as homemade treats aren’t super popular these days, save these for special guests or Halloween parties. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. Homemade Twix Bars
Charlottes Just like a Charlotte russe, a Charlotte royale can take a variety of forms. This domed version is probably the classic, though I’ve seen lots of flat ones made in rounds as well. They can be just about any flavor. Mango is a true delight. Loosen it from the pan as soon as it emerges from the oven. Then lay on a sheet of parchment and a rack. Flip everything over and peel away the paper. Apply another parchment sheet and another rack (or an upside-down sheet pan)… …and flip it back. Reader Ed had the suggestion that instead of making one long jelly roll, which would leave leftovers of jelly roll and a bottomless Charlotte, I should use half the sheet for the roll and half for a bottom. …then trim off the crusty edges to make it easier to roll. Now I’ll apply some orange marmalade. I’ll spread it over evenly, but leave a small ridge at the far end to give the roll a “center” as it were…something for the cake to roll around. Then I’ll just roll up the marmalade-covered half.
Pumpkin Cinnamon Streusel Pancake Recipe | Pumpkin Pancakes Pumpkin Cinnamon Streusel Pancakes Last week Josh woke up early and asked me what I wanted for breakfast-his treat. I voted for pancakes, but told him I didn’t care what variety. He came back in the room and asked if he could make our sinful Cinnamon Streusel Pancakes. I said sure, I was going to enjoy my final week of being pregnant and indulge:) As he turned to leave the room, I had an idea. Josh went to work in the kitchen and came up with the most amazing pancakes I have ever tasted. So get into the kitchen and whip up a batch of Pumpkin Cinnamon Streusel Pancakes. Baby update-my due date was Saturday and I am still pregnant:) I guess our little pea has his own time schedule and will come when he is ready. If you like these Pumpkin Cinnamon Streusel Pancakes, you might also like: Pumpkin Pancakes with Cream Cheese Syrup from 6 BittersweetsPumpkin Chocolate Chip Pancakes from Lauren’s LatestPumpkin Pancakes with Cinnamon Syrup from Two Peas and Their Pod
French Toast Cookies Attention: These cookies taste like french toast, but they also taste just like a brown sugar cinnamon Pop Tart. In other words, childhood, reclaimed! They’re insanely delicious pillowy clouds of cinnamon-y, maple goodness and I could not wait to share them with you. The initial idea was to make a french toast cookie, and I think I achieved that. Cinnamon cookie + maple buttercream frosting = edible gold. But I also think I figured out a much less tedious way to make homemade Pop Tarts. I took these to a summer BBQ at work and the entire pan was annihilated within the hour. Now that would’ve been a complete cookie-eating experience, no doubt. I highly recommend them as an afternoon treat or a late-night indulgence. Yes, I’m saying that these cookies will make you friends. French Toast Sugar Cookies I can't decide if these taste more like french toast or a brown sugar cinnamon pop tart! Author: Minimalist Baker Serves: 36 cookies Ingredients Instructions Preheat oven to 375 degrees.
31 Surprisingly Delicious High-Fiber Snacks Photo by Perry Santanachote It helps keep things moving smoothly (you know what we mean), it can lower our risk for diabetes and heart disease, and it keeps us fuller, longer. What is this magic stuff? Dietary fiber! It’s essential to our diets, plus a high fiber nibble can buy us time before the next meal hits the kitchen table. 1. 2. 3. 4. 5. Photo: Deb Perelman / SmittenKitchen.com 6. 7. 8. 9. 10. 11. Photo by Caitlin Covington 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. Photo by Lisa Cain 25. 26. 27. 28. 29. 30. 31. What are your favorite high-fiber snacks?
Black Tea Cake with Blackberry Lime Curd & Honey Whipped Cream Black Tea Cake with Blackberry Lime Jam & Honey Whipped Cream By now you are aware I have a love-hate relationship with cake. The love part is easy: it’s all about the devour (okay, and as of late, the cake smashing). The hate part comes with—well, sculpting it. But even with that, I have a foot on each side of the dividing love-and-hate line. Because come’on no one wants to hear me drone on about my cake carving skills paralleling those of a crying toddler whose crayon-fisting hand can’t stay in the lines while coloring. Dramatics aside, it’s a bit tiresome and frustrating, trying to get vision and reality to align at times. Alright, I guess we should talk about the cake at hand, since I seemingly (more of that fuzzy vision and reality stuff) run a food blog. The cake: A rustic two layer affair with a generous spreading of blackberry and lime jam in the middle and some honey buttercream in between and on top. Printthis recipe Saveto recipe box Ingredients: Cake Directions: Preparation: