Pumpkin French Toast Bake Pumpkin french toast = breakfast of champions. Take my word. Remember my 7-ingredient muesli bread? Well, it’s making another appearance in this pumpkin french toast. I’ve always made french toast the traditional route: dip bread into egg batter and fry right when you’re ready to eat. The ‘batter’ consisted of several free range eggs, a healthy dash of milk, a scoop of pumpkin butter and plenty of pumpkin pie spice. You guys, it’s possible that I’ve never been so excited to hop up out of bed on a Saturday to preheat my oven. As you can see, it turned out phenomenal. Topped with a little maple syrup (agave or honey) and it’s phenomenal. If there’s just two of you dining on this breakfast, simply cut the recipe in half or even one-fourth for a more appropriate serving size. Pumpkin French Toast Bake Prep time Total time Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation. Author: Minimalist Baker Recipe type: Breakfast Cuisine: French Toast Notes
Kitchen Cheat Sheet Guide On Basic Cooking Techniques | Sodapic.com Diffеrеnt people likе tо eat diffеrеnt ways. Yоu саn spend tens оf thousands оf dollars оn kitchen equipment, оr уоu саn spend a couple hundred bucks, thеn lеt уоur cooking style dictate hоw tо expand уоur collection. Yоu’ll spend mоrе timе in preparation thаn асtuаl cooking.The wау уоu prepare food hаѕ a direct impact оn hоw it cooks. Thе ability tо improve uроn аn оld recipe оr create аn exciting nеw recipe iѕ a talent a vеrу ѕресiаl fеw саn accomplish with littlе оr nо training, but аlmоѕt аnуbоdу with thе proper training аnd a genuine interest in excellent food аnd itѕ preparation саn bесоmе аn exceptional imaginative chef. Thеѕе kitchen posters аrе meant tо bе uѕеd аѕ a guide аnd аѕ a tool in knowing thе essentials оf endless variations оf mixing techniques. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. Food News Around the Web 1. 11 Common Mistakes You May Be Making In the Kitchen via Foxnews 2. Yumsugar
Baked Brie Dip Recipe Warm. Cheesy. Flavorful. Dip. 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
A cupcake for every day of the month. The struggle. SCORE 119 The cone of happiness SCORE 114 I'll have a German Shepherd, shaken, not stirred. SCORE 114 Seriously, you won't regret it. My 2 cats are quite special. Pegman vs. The Very Best Waffles I recently bought a waffle iron. You would not believe the waffle ideas that are constantly bouncing around in my brain. It’s sort of ridiculous. And, obviously, by “ridiculous,” I mean fabulous. You guys should totally come live in my brain with the delicious waffles. It’s a happy place up in there. Before I get all crazy on you with the strange-but-delicious waffle recipes, I thought it’d be best to start with the basics. This waffle recipe is the one. Light and crispy and tender, but not mushy or soggy. The secret, I believe, is the addition of corn starch (makes it crisper) and the whipped egg white (makes it lighter). If you don’t have any of those fancy things, just bust out the wire whisk and hand it to your husband. Other than that, these waffles are simple to prepare and they are worth every single muscle ache you may or may not end up with after all the whisking. Print Save Ingredients: Directions: Heat the oven to 200°F and heat up the waffle iron. lightly adapted from Fine Cooking
31 Fun Treats To Make In A Muffin Tin How to Make a Sourdough Starter: Day One Today we begin the great sourdough starter experiment. The goal of this experiment is to catch some wild yeast and try to keep them happy so that they will multiply. By harnessing the power of wild yeast in a sourdough starter, we’ll eventually be able to bake bread without using any commercial yeast at all. There are several different ways to create a sourdough starter and I don’t know that any one method is truly better than the others. Here’s how I started: I mixed one cup of whole wheat flour with 3/4 cup of room-temperature pineapple juice in a bowl until everything was well blended. Want to create your own sourdough starter? Here are the instructions (click on the links for photos): Day One: In a small bowl, mix one cup of whole wheat or whole rye flour with 3/4 cup (6 oz) canned pineapple juice (at room temperature) until all of the flour is hydrated. Day Two: You probably won’t notice much change at this point. Day Three: You may notice some activity at this point.
whipped milk ice cream no machine | Crunchy Creamy Sweet Whipped Milk Ice Cream – no machine needed to whip up this two ingredients treat! Did you know you can whip evaporated milk to a stage of delicious fluff? Did you know that you can make delicious ice cream if you… freeze it? When I found this recipe, I flipped. Then I composed myself. But then I flipped again! Look at the ingredients list. Yep, two. If you haven’t tried making your own ice cream yet, I am sure you at least thought about it. I can see ice cream popping up all over the web. Until I own this little baby, I am hiring my KitchenAid mixer to do the whipping and my freezer to do the freezing. ( But if you are lucky own an ice cream maker, just skip the freezer part and churn your ice cream in the machine. ) There are so many advantages to this recipe. I might be wrong here, but I tried to count calories on this and it came out to 47 calories per serving. Now onto the photo tutorial. Pop open the chilled can of evaporated milk. Pour the milk into the mixing bowl. Whip, whip, whip! xoxo,
Jiaozi (Chinese Dumplings) With the Chinese new year in just a few days I thought that it was about time to practice my dumpling making skills. Jiaozi or Chinese dumplings, consist of a filling, generally a ground meat, that is wrapped in a thin wrapper and sealed by pressing the edges together or by crimping and they are commonly served with a dipping sauce. The dumplings can be cooked by frying them, steaming them or boiling them. There are near limitless fillings that you can place in dumplings but I was dead set of including shrimp in mine. While I was investigating recipes I came across a recipe for Chinese dumplings on use real butter that included a recipe for making your own wrappers which I immediately decided to try. One caveat with this recipe is that it takes a bit of time to wrap all of those dumplings so you need to plan for it. Does this look good? Jiaozi (Chinese Dumplings) (makes 60 dumplings)Printable Recipe Directions: 1. For fried: 8. For steamed: 8. For boiled: 8. Garlic Chili Sauce
Chicken Wings Appetizer Recipe | Crockpot Appetizer Recipes Question 1 of 4: How often do you use Mozilla Firefox? Question 2 of 4: How satisfied were you with the previous versions of Mozilla Firefox? Question 3 of 4: Where are you using Firefox right now? Question 4 of 4: How often do you use the Internet? That's it, all done! As we submit the answers to your questions, we are checking our inventory to see what we can offer you as a way of saying "thank you" for answering our survey questions. Submitting your answers... Qualifying your answers... Checking offer inventory... In exchange for your participation, we have the following products available for FREE + Shipping and Handling. Copyright 2008-2013 All rights reserved. * S&H charges do apply.
Abita Beer-Battered Tempura Soft-Shell Crabs with Ponzu Dipping Sauce - Louisiana Cookin Courtesy of Abita Brewing Company, Abita Springs, LA Makes 4 servings Created by Chef Holly Goetting of Charley G’s restaurant in Lafayette for Abita Beer: Cooking Louisiana True cookbook. Ingredients: 1 cup all-purpose flour, plus more for dusting1 12-ounce bottle Abita Amber, divided4 5-inch soft-shell crabsenough milk to cover crabspeanut oil for fryingsalt and freshly ground pepper to tastechopped fresh chives for garnishPonzu Dipping Sauce (recipe follows) Instructions: Put 1 cup flour in a mixing bowl and make a well in the center of the flour. Clean the soft-shell crabs by cutting across the face with a pair of kitchen shears. Place the cleaned crabs in a shallow dish and add enough milk to cover. Carefully lower the crabs into the hot oil and fry until golden brown, turning once, about 2 minutes per side. Transfer the crabs to paper towels to drain. Ponzu Dipping Sauce Makes 1 cup Whisk the mayonnaise, soy sauce, vinegar, lime juice, mirin, and sesame oil in a small bowl.
Man-Pleasing Chicken | Witty in the City I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Shopping list: Chicken thighs- 1 packageDijon mustard- 1/2 cupMaple syrup- 1/4 cupRice/rice wine vinegar- 1 tablespoonFresh rosemarySalt and pepper
Homemade Mozzarella Cheese Mozzarella is one of the easiest cheeses to make, it only takes 30 minutes and the taste can't be beat! The ingredients are simple although a couple of them you may have to search a bit for, but the end result is worth it--especially when you can say "I made it myself!" Homemade Mozzarella Cheese 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat)) 1 tsp. citric acid* 1/4 rennet tablet* 2 tsp. cheese salt* A big pot Thermometer Slotted spoon (please ignore the mess in the background, we still haven't finished putting things back together after our wall project) Place milk in large pot with thermometer. Sprinkle 1 tsp. citric acid over milk and stir. Turn heat on med-low and heat milk to 90 degrees, stirring occasionally. While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water. When milk has reached 90 degrees, turn off heat. Milk should be like a thick gelatin.