Buckeye Brownies {Gluten-free} If you love those little treats called Buckeyes that so many people make at Christmas, you are going to love these brownies! A chewy, fudgy gluten-free brownie gets topped by a creamy peanut butter layer, then glazed with a smooth layer of dark chocolate. They taste like a brownie and a Reese’s peanut butter cup together! When I saw these brownies over at the blog Brown Eyed Baker, I knew I had to make these gluten-free. I noticed right away that she uses an adapted version of the yummy America’s Test Kitchen brownies, just like I do for my Chewy Brownies. That made this super easy as I could just use my brownie recipe as the base, since I’ve already perfected it. These are great at room temperature but are even more fudgy when chilled. I’m starting to think I might just need to add a whole page category on here just for all of my recipes that use chocolate and peanut butter. Buckeye Brownies {Gluten-free} Recipe from: Michelle @ MyGluten-freeKitchen.com Recipe type: Bars & Brownies
No Bake Chocolate Cake Recipe I don't know about you, but I didn't accomplish much today. I slept in, halfheartedly ran a few errands, accumulated flowers wherever I went, and spent a good amount of time arranging poppies & peonies into a hodgepodge of mason jars and vases. Flowers aside, I dedicated ten minutes making this chocolate cake. It's the ultimate lazy chocolate dessert. And while I think of it as a no bake chocolate cake, you wouldn't be far off if you called it a slice-able truffle. This is the sort of thing I'll throw together if we're having friends over for dinner and I run out of steam on the dessert front. The choice of pan warrants a mention. butter, to grease pan 8 ounces / 225 g 70% chocolate, well chopped 8 ounces / 225 g heavy cream 1/2 teaspoon allspice (optional) 2 teaspoons finely ground espresso (optional) 1/4 teaspoon fine grain salt cocoa powder, to serve Barely melt the chocolate in a double boiler over gentle heat. In a separate medium pan heat the cream over gentle heat. Serves 12.
Recipe Index If you're reading The Perfect Pantry on your smart phone or tablet, this recipe index -- the exact same as the one in the left-hand column -- should be easier to use. Recipes, by main ingredient Beans and pulsesBeefCheeseChicken and turkeyEggsFish and shellfishFruitLamb, pork and baconNoodles and pastaRice and grainsTofuVegetables Recipes, by type Appetizers and dipsBeverages and smoothiesBread, scones, muffins and pizzaBreakfast and brunchCakes, pies and tartsCookies, cupcakes, browniesDesserts and sweet thingsFun for kidsGluten-free dishesHolidays and entertainingLunch and light supper dishesMain dishesPicnic favoritesPotluck favoritesPressure cookerSalads and salad dressingsSandwiches and hand piesSauces and condimentsSavory tarts, quiche and egg casserolesSide dishesSlow cooker (Crock Pot)SoupStews and chiliThanksgiving favoritesVegan dishesVegetarian dishes Recipes, by cuisine
Raisin Pecan Oatmeal Cookies Recipe : Ina Garten Directions Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.
Fougasse IS different from Focaccia There really is a difference. And right now we’re loving fougasse. So much that we have entirely rejected the idea of making focaccia. When I first read about fougasse, I thought it must be virtually the same as focaccia. Our fougasse craze started after reading about Chad Robertson’s fougasse in “Tartine Bread”. Amazingly, not only is the fougasse quite different from focaccia (even using the same dough), but both of us have decreed that fougasse is superior to focaccia. Because fougasse is baked on a stone instead of on an oiled pan, there are more crispy bits. After the first couple of times making fougasse, I noticed that in his book, Chad Robertson suggests using baguette dough for making fougasse. ie: no oil in the dough itself. So we tried that too. We’re not sure if it was better than fougasse made with focaccia dough. Yes. Fougasse Recipe I followed (this is a link) I am very pleased to be the host of October 2011's Bread Baking Babes’ task. -Elizabeth
everyday chocolate cake Chocolate gets stiffed every summer in my kitchen and this one has been no different. Apparently, the only time I have come near chocolate with a ten foot pole this summer was more than six weeks ago, when I made some impromptu chocolate doughnut holes in the lull between rhubarb/strawberry season and every awesome fruit since. And I love chocolate like some people love bagels. It’s just that every time I think about making something with chocolate in it, I push it back to the fall, and then the winter. I almost felt like I was cheating on my berries and stone fruits when I made this simple chocolate cake this week, save one thing: this isn’t a dead-of-winter, blanket-of-snow, stuck-inside kind of chocolate cake. One year ago: Roasted Carrot and Avocado SaladTwo years ago: Blueberry Pancakes, Huevos Rancheros, Blueberry Crumb Bars and Napa Cabbage Salad with Buttermilk DressingThree years ago: Quick Zucchini Sauté Everyday Chocolate Cake Adapted from Magnolia Bakery At Home
Pascualina – Receta oficial untitled Shaping a Boule | Artisan Bread Baking A boule is one of the classic French and Italian bread shapes. It can be formed from just about any dough, but seems to work best with dough under 67% hydration. If the hydration gets above 67%, the dough has a tendency to spread out and form a flatter loaf. This bread was made at the same time as the bread in the folding and Brotform series. Here we go: Red Velvet Cake Recipe Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a southern specialty, I guess it’s not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there’s now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake. But that’s not why I made this cake. My husband’s family LOVES Red Velvet Cake. And partly because I was tired of waiting, but mostly in celebration of a momentous occasion, I decided to take matters into my own hands, and give this cake a try myself. You see, right before we left Sicily last year, my husband was promoted. I even toyed with the idea of a Black Forest Cake, another one that gets requested from time to time (maybe next time, Justin). Now, I won’t lie. Sure enough, lots of Red Velvet Cake recipes require the same amount of food coloring. Especially my hands. Save Recipe Print Recipe Cake: 1.
untitled Halva Recipe Watch Video Did you like this recipe? 3 Cups Flour 1/4 Tsp Zafran (Saffran) 1 Tbsp Cocoa Powder 1/2 Tsp Ginger Powder 3/4 Cup Sugar 1 Cup Oil 1/2 Tsp Cardamom 2 Tbsp Rose Water 1 oz (28g) Butter PREPARATIONS: 1- Soak the Zafran (saffron) in boiling water for 30 Minutes. 1- Pour 3/4 cup sugar in a pot. 2- Add 1 cup boiling water, the cardamom and the rose water to the pot, and stir. 3- Bring the mixture to boil over medium heat and let it simmer for 10 Minutes. 4- pour 3 cups flour in a large pot and heat the pot over low heat, keep stirring the flour until it becomes darker. Read more about Halva calories and nutritional facts
Cinnamon Rolls 101 Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together. Let’s do that, shall we? Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Oh, by the way?