Brown Butter Salted Caramel Snickerdoodles I am not eating sugar this week. Well, I haven’t caved in yet:) So far, so good! I just need a week to detox a little. I am still eating fruit, but no desserts and that means no cookies. Well, just because I am off sugar doesn’t mean that you have to feel deprived. During the holidays, I made Monique’s Brown Butter Snickerdoodles. I decided it was time to take the snickerdoodle to another level by adding caramel and sea salt. That GREAT snickerdoodle just got transformed into a cookie that is off the charts. The cookies are soft with a nutty brown butter flavor. The classic cinnamon sugar mixture is the perfect finish to the cookies. I am seriously craving a Brown Butter Salted Caramel Snickerdoodle right now. Please eat a cookie for me! Share me! Brown butter snickerdoodles with a caramel surprise inside! Yield: 2 dozen cookies Prep Time: 10 minutes Cook Time: 8-10 minutes Ingredients: Sea salt, for sprinkling on top of cookies 1. 2.
Apple Cake with Lemon Icing! First, apple muffin tops. Then, mini apple pies. Now, deliciously moist apple cake with lemon icing. You could make the assumption I’ve gained a good 57, 58 pounds from what I’ve been eating. And Fatty has a grrrrreat recipe to share with you today! This is one of those recipes that comes out perfect no matter what you do. I went apple picking twice this season. Honestly, I think it’s the season to get fat again. Yes, too graphic, I know. I think I’d have more incentive to be healthy if it was still warm outside. Apple Cake printable recipe Ingredients for cake: 2 eggs1 cup vegetable oil1 cup white sugar1 cup brown sugar2 tsp. ground cinnamon1/2 tsp. salt1 tsp. vanilla extract2 cups wheat flour1 tsp. baking soda4 cups apples, peeled and cut into small cubes9” spring-form pan If you want to replace the vegetable oil with something healthier, use 1/2 cup applesauce in place of it. Ingredients for lemon icing: 1 cup confectioner’s sugar1 tsp. grated lemon rindjuice of one lemon Directions:
DIY Food Ideas | Food Random Every single recipe is to some extent Do-it-yourself, obviously, however what we mean is that we want to take packaged items or restaurant meals and make them in our own kitchens. People are getting back to making whenever they can at home, rather than purchasing pre-made, mass-produced products. It can save you money and space by learning DIY food methods. Canadian Beavertails Eh? - My Square Frying Pan “Youre going to make what?? AND put them on your blog”??!! This was the confused/horrifed reaction of a few friends when I told them I was cooking up ‘beaver tails’ for my next post. They thought I had gone completely mad, and no doubt were also wondering where in fact I would find some beaver tails in Australia?? Then I explained…. I first discovered this Canadian pastry while living in Canada in 2000 and working the ski season in Banff. I was recently reminded of these little pockets of hot crispy, donut-y goodness when giving my good friend Bea travel tips on her impending trip to Canada last month. While in Canada, Bea was going out for a day of skiing with “Bill” (not his real name – “Bill” is a little blog shy). Unfortunately, Bea was so distracted by Bill that she managed to ski right on past the beavertails shop and straight into the car park. Particularly wonderful eating when the weather is awful but so SO good, anytime really is a great excuse to eat beavertails. Enjoy! Gillian
Recipe Index <div class="no-js-alert"> Please enable JavaScript to view this website. </div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Download my first cookbook today! Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar
Chicago Deep Dish Pizza I have been making pizzas quite a bit on the blog. My old roommate Mark asks me each time I post a pizza, when are you going to write about the Chicago style pizza you used to make back in college. Well Mark, this one is for you. Quite frankly I was scared to recreate this meal, as it contains over 5lbs of food. This one topped out at 5.5lbs. Deep Dish Pizza Dough 1 cup warm water – (110-115 degrees)1 package yeast2 1/2-3 cups bread flour1/2 cup cornmeal1/2 cup vegetable oil1 tsp salt Pizza Pie 1 dough – (Recipe Above)1 package fresh hot Italian sausage6oz pepperoni slices1 can whole peeled tomatoes1/2lb mozzarella cheese slices1 tbs fresh basil2-4 cloves garlic1/4 grated parmesan cheese Dough Time The first step is to make the dough. Dough ready to go Then roll it out onto a hard floured surface and knead until smooth. Place in a oiled bowl and let rise until doubled. Time for the sauce To make the sauce first drain the can of tomatoes. Fresh Basil Makes the Sauce Pop Time to form the Dough
Ciasto kruche z rabarbarem i kruszonką Jedno z tych ciast, które zaczynamy piec wiosną i pieczemy do końca jesieni, wymieniając tylko owoce. Bardzo smaczne, bardzo też kruche (warto je nakładać na talerzyki łopatką, by się nie kruszyło). Nie za słodkie. Mi najbardziej smakuje z kwaśnymi dżemami (czarna porzeczka, borówka, żurawina), choć oryginalny w przepisie truskawkowy również pasuje :-). Napiszę jeszcze koniecznie, iż przepis pochodzi ze zbiorów Bajaderki, a przed Wami przetestowała je masa piekących i większości bardzo, ale to bardzo smakuje ;-). Składniki: 2 szklanki mąki pszennej 1/2 łyżeczki proszku do pieczenia 1/2 szklanki cukru pudru 185 g masła 3 duże żółtka 1 łyżka gęstej kwaśnej śmietany 1 kg rabarbaru 6 łyżek cukru 1/2 szklanki dżemu truskawkowego (użyłam dżemu z borówki, do dostania w Ikea) Kruszonka: 185 g mąki pszennej 100 g cukru 125 g masła cukier waniliowy (1 opakowanie) Makę przesiać z cukrem i proszkiem do pieczenia, dodać pokrojone na kawałki masło i dokładnie posiekać. Smacznego :)
Number 3: Been in a Hockey Fight… So right after everyone seemed to be doing the Omnivore 100 meme, another one came out. This time about things that you had done in your life. Number 3….”Been apart of a hockey fight”. Several people when filling that out commented that they were interested in knowing how I would answer that question. So here ya go. First off that question is vague. Pumpkin Spice Bread with Maple Cheesecake Layer Ingredients Maple Cheesecake Layer: 9 ounces cream cheese, at room temperature ¼ cup granulated sugar ¼ cup brown sugar 6 tsp real maple syrup (I use grade B) 1 tsp maple extract 1 TBSP all-purpose flour 1 large egg Pumpkin Spice Bread: 2 cups all-purpose flour 1 tsp baking soda ½ tsp salt ½ tsp ground cinnamon ¼ tsp ground ginger ¼ tsp fresh ground nutmeg 1 cup pumpkin puree(plain, not the already made pumpkin pie kind) ½ cup canola oil 2 large eggs 1 ½ cups granulated sugar 1 cup chopped pecans Instructions Preheat oven to 325F.
Chicken Pot Pie Biscuits #NewKnorrStock - Little Us I’ve been wanting to make mini pot pies with biscuits for FOREVER. I just knew that Mason would love it and devour it and guess what?! I was right! When I was at BlogHer this year Knorr was there and they handed out their new HomeStyle Stock. It comes in little tubs, is concentrated and takes up minimal space in our pantry which is perfect because we don’t have a very large area to store foods! So when I got the chance to work with Collective Bias and Knorr to use their Homestyle stock with a recipe from their site I knew I had to do it and I hoped that they would have Chicken Pot Pie! The homepage of Knorr allows you to search for recipes by the type of product you have: So that’s exactly what I did and on the very first page was Chicken Pot Pie. It’s really important that the chicken is diced into very small pieces, otherwise the biscuits run the chance of not having a piece of meat in each bite! Drain the vegetables and set aside. They came out so good: Ingredients 1/2 tsp. 2 cups water
Cheap Chef - Easy Peasy Lemon Brownies Recipe 3/4 cup all purpose flour 3/4 cup granulated sugar 1/4 cup butter or margarine 1/4 cup unsweetened apple sauce 2 large eggs 1 1/2 lemons 1 cup powdered sugar Lemon Brownies – I know what you’re thinking. If it doesn’t have cocoa powder or chocolate of any variety how can you call them brownies? Because they’re made like a brownie, they look like a brownie – they feel like a brownie and most importantly they are just as moist and delicious as a brownie. Argument closed – here is my recipe for easy peasy lemon brownies! Preheat your oven to 350 degrees. Pour batter into a parchment or wax paper lined baking dish for easy removal. While your lemon brownies are cooling it’s time to make your lemon glaze. When your lemon brownies have completely cooled remove them from the baking pan and pour over half of your glaze, spreading it over the brownies evenly using a rubber spatula. Lemon Brownies
Eggnog Snowflake Linzer Cookies Today I’m going to share with you my interpretation of a very popular Austrian Christmas cookie. Because as you can see from the title of this post I’ve made a *few* dreamy alterations to the traditional recipe and added my own holiday spin if you will. You could think of Linzer cookies as baby Linzertortes which are traditionally made using ground almonds and filled with black currant or seedless raspberry preserves. The only major distinction between the two, other than the obvious size, is that instead of a lattice crust which adorns the Linzertortes, the tops of Linzer cookies have a small round cutout in the center to make the preserves visible, better known as Linzer “eyes”. So for my Linzer Cookie version I opted to swap out the almonds for pecans, and replace the traditional preserve filling with an eggnog glaze, oh and the “eyes” on my linzer cookies are in the shape of a snowflake. Other Linzer Cookies: Be Sociable, Share!
This Is The Second Best Sandwich Ever Made – Another Mega Wich – The Awesome Daily - Your daily dose of awesome Another Mega-wich was created ! this thing is starting to get off , for those of you who don’t remember , we introduced a while back the first Mega-wich and possibly the best sandwich ever made . this is yet another version of it and it just may be the new challenger . what do you think ? better than before ? here is how to make it : 1 : First thing is to fry some sweet onions 2 : Then some portobello mushrooms 3 : And add some garlic on it… yeah nice 4 : Then we fry some bacon because there is no sandwich without bacon 5 : We take our nice flank steak that was seasoned with salt , pepper and paprika 6 : It was too hot outside for the grill but if you can, grill it for sure 7 : Take your italian bread 8 : Cut the top off ( you know how by now ) 9 : Cut the steak to little slices , not too thin , not too thick 10 : Cut some Havarti cheese .. mmm…yeah just like that 11 : Lets make the first layer, obviously with the steak 12 : Then place the cheese on it nice like that 13 : Then bacon it ! Comments