Cream Puffs In Venice
Pumpkin Bars with Cream Cheese Frosting
Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili...those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf. My all-time favorite outfit. Another item that always comes to mind when I think of fall always puts a huge smile on my face. As soon as the first of October arrives, I immediately take out my fall decor from the storage closet and begin placing these beautiful little gems all around the house. I have quite the collection already and I'm always picking up more whenever I go to the store. I love pumpkins. Do you know what else I love about pumpkins? Pumpkin Bars with Cream Cheese Frosting Ingredients: Bars * Recipe slightly adapted from Paula Deen
smitten kitchen
frites & fries - Garlic Knots
Most of my early food memories had to do with all the garlic dishes that my grandmother made. Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. Loving garlic is in my blood. When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): For 40-50 knots (adapted from White on Rice Couple): Dough: 1 ¾ c. water (about 115F)¼ c. olive oil1 tsp. sea salt1 tbsp. granulated sugar1 ½ tbsp. active dry yeast5 ½ c. all purpose flour Garlic Coating:
pieces of heaven
Intro Today I found myself pursuing the cold. I didn’t bundle up on our walk to the park after dinner. For moments like these I not only welcome the cold, I invite it in like a long lost friend because nothing is more satisfying to remove a chill then with a steaming mug of rich hot cocoa and sweet vanilla scented homemade marshmallows. Ingredients adapted from Alton Brown 3 packages unflavored gelatin 1 cups cold water, divided 12 ounces granulated sugar, approximately 1 1/2 cups 1 cup light corn syrup (or glucose) 1 teaspoon kosher salt 1 vanilla bean, seeds removed 1/4 cup confectioners’ sugar 1/4 cup cornstarch Nonstick spray Method Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Combine the confectioners’ sugar and cornstarch in a small bowl.
Jessica's Dinner Party » Buttery Croissants
While I was browsing through Gourmet recipes I came across one for croissants. I immediately tagged it, knowing that I would never come up with the nerve to make them. It would be a reference, in case I ever wanted to know how to make them, or if someone wanted a link to a sound recipe. I really didn’t think I would be baking croissants any time soon, but I guess I surprised myself. I’ll be honest with you, it’s a long process. Next time, and there absolutely will be a next time, I want to make each layer thinner. Croissant Dough Adapted from Gourmet Makes 24 croissants 1 1/2 cups whole milk, heated warm, about 105-110 degrees F 1/4 cup light brown sugar, packed 1 tablespoon plus 1/4 teaspoon active dry yeast or two 1/4 ounce packages (I used instant dry yeast) 3 3/4 cups all purpose flour, plus more for dusting 1 tablespoon kosher salt 3 sticks or 1 1/2 cups cold, unsalted butter In a bowl, mix warm milk, brown sugar, and yeast. After chilling dough, place butter side by side.
bake sale week: raspberry lemonade bars
I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. 2. 3. 4.
Pumpkin Recipes
The Finer Things in Life Home About Advertise Contact Pumpkin Recipes October 18, 2009 by Amy Welcome! If you're new to The Finer Things in Life, you might like to subscribe for free updates. One of the Finer Things of fall has got to be the smell of freshly baked pumpkin anything. Recipes from my kitchen. Recipes from around the blogosphere. Beverages Breakfast Bread Cakes and Cupcakes Cookies Desserts Main Dish Muffins Pies Soups Other Am I missing your recipe? This post is linked to Photo Credit A few more finer things ~ Menu Plan, Week of December 11 Pumpkin Spice Cinnamon Rolls Menu Plan, Week of February 23 67 Comments This post may contain affiliate links. Comments
