Be ready feel gluttony after you eat a few of these suckers. They are so buttery and flaky and Delicious. The process is very much like making croissants which I will make a post on those later but it’s a biscuit texture for these. There really good right out of the oven with some strawberry jam spread on. You could also when folding the dough add cinnamon sugar if you want it to be sweeter and then sprinkle more on the individual biscuits at the end. Also if you notice the casserole pan with the red and white stuff in it in the upper picture that would be my Chicken Parmesan.
3 tablespoons sugar
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
1 1/2 cups buttermilk or Buttermilk Substitute
Preheat oven to 500 degrees. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Add butter; using a pastry blender, cut butter into flour mixture until it is the size of peas. Add buttermilk; mix with a spoon just until it forms a sticky dough.
Transfer to a lightly floured work surface, and bring dough together.
Roll dough into an 8-by-11-by-3/4-inch rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds towards the center. fold second flap over. Give dough a quarter turn, and repeat the rolling and folding.
Roll to a 1/2-inch-thick rectangle, and folding method as in step 2 (when rolling out the second time, do not fold). Cut out with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.
place in oven for 4 minutes. Reduce heat to 375 degrees; continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm.
Enjoy and put on stretchy pants after or before you eat these. trust me. I’m leaving for Disneyland tomorrow so I will be documenting any food adventures I have and I hear our hotel room has a kitchen hmmm no.. it’s a vacation no baking.
Like I said earlier these can be made with cinnamon sugar, I just made some and look how delicious they are.
These little gems are delectable. I like to make holes instead of a full on doughnut because there easier to cook and it seems healthier. I know I will still eat about 20 of them but at least I can pretend like I’m being healthier. You can dip these suckers not just in sugar but in cinnamon sugar,powder sugar, glaze, and chocolate ganache.
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
2 1/4 cups sugar
3/4 cup well-shaken buttermilk
1/2 stick unsalted butter, melted
2 large eggs
12 cups vegetable oil
Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).
Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, re roll, and cut more doughnuts in same manner.
Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.
I just did a really small pot of oil because I didn’t want to waste oil.
I made these at night when everyone was asleep I packaged the different kinds and then left them out with a note, telling everyone to enjoy. So breakfast would be ready when everyone wakes up. I wouldn’t suggest making them at night though,because it got pretty smokey and the fire alarm was about to go off. but there Delicious.
This is the best chocolate cake ever! It’s just a bonus that it’s gluten free! You won’t even notice. This is from the cook book called “Baked” which is written by the bakery owners. You should really check it out.
Gluten Free Chocolate Cake
For the cake: For Ganache:
10 ounces dark chocolate coarsley chopped 9 ounces dark chocolate coarsley chopped
10 tablespoons unsalted butter,softned 1/2 cup heavy cream
1 cup sugar 1/4 cup light corn syrup
7 large eggs, separated
1 teaspoon pure vanilla extract
1 teaspoon salt
Preheat the oven to 350 degrees F. Butter two 8 inch pans and place parchmnet paper in place. Using a double boiler or a microwave, melt the chocolate and it aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until pale, light, and thoroughly combined, about 5 minuetes.
With the mixer on low speed, add the egg yolks, beating well after each addition. After all the egg yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and beat until just incorprated.
In a large bowl whisk the egg whites and salt until stiff peaks form. scoop 1 cup of egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined. Do not rush the folding process.
Pour into the prepared pans and use and offset spatula to smooth the top. Bake for 30 to 35 minuetes, until the top of the cake seems set or firm to touch. Be careful not to overbake this cake.
Transfer to wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the pan. Invert the cake onto the rack, peel off the parchment, and flip the cake upright using the bottom of a 8 inch cake pan, your hands or another cooling rack.
Making the Ganache
Put the chocolate in a large heatproof bowl and set aside.
In a small saucepan over meduim heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minuetes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and mixture is smooth. Whisk for another few minuetes to cool the ganache slightly.
Glaze the cake
Line a baking sheet with parchment paper. Place the cake on a wire rack, right side up, and place the wire rack over the baking sheet.
Slowly pour some of the ganache genrously on the cake and spread thoruoghly, then place the other cake layer on top and put 3/4 of the ganache on top and spread. Put in the fridge for 5 minuetes to set the ganache. Then take it out of the fridge and pour the rest of the ganache on the cake. It should run down the sides and cover the cake completely.
Chill the glazed cake for 2 hours, or until the glaze is set, then transfer it to a cake plate. Serve at room tempature.
Enjoy with some icy cold milk.mmm!
I know I already posted a shortbread recipe up here with a nice royal icing to go on it, but I just love this recipe. I recently had some teacher write me letter of recomondation for some college stuff and they made me look really good. So I made them these buttery shortbread cookies to have with there coffee that I see them drinking soo much. This is the recipe I usually use and it’s even better if you dip the cookies in chocolate and let it harden.
Makes 12 to 16
2 cups all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
12 to 16 twelve-inch lengths of 3/8-inch plaid ribbon, for collar (optional)
Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners’ sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.
Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie dogâshaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar, if desired. Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.
Hope you enjoy!
St.Patrick’s day is right around the corner. Well I won’t be here for St.Patrick’s day because I will be at my grandparents the irish ones so I decided to make some Irish soda bread ahead of time on my own time. It’s real tasty.It’s a little sweeter then my grandmothers because is has sugar sprinkled on top.
Irish Soda Bread
Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins
Preparation:Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
Hope you enjoy.