I was intrigued when I saw this recipe lemon and bread?I’m in! This is a yeasted bread so it does take a bit longer then just a quick bread but oh man it is well worth the wait. Be warned though that I didn’t have dry milk so I substituted with regular milk which made it have to much liquid so I put more flour in and then more sugar but I didn’t measure at all so I guess I’m not much help if you don’t have dry milk.
1 cup of lukewarm water
3 1/2 teaspoons of dry yeast
3 tablespoons of sugar
1/3 cup of dry milk
1 1/2 cups of flour
3 tablespoons of oil
1 1/4 teaspoons of salt
1 cup of sifted flour
1/2 to 3/4 for kneading
3 tablespoons of lemon juice
1/2 cup of raisins
Dissolve yeast in water. Stir in sugar and dry milk.Stir in egg. Stir in 1 1/1 cups of flour until a thick batter forms, then beat well with a spoon. Let rise for 30 minutes. Fold in oil and salt. Fold in 1 cup of flour until dough comes away from the bowl. Then stir in the lemon juice and raisins. Knead on a floured work surface, using more flour as needed to keep the dough from sticking to the surface.Knead for 5 minutes or until smooth. Then divide into strands for bread. This site shows you how to do it. Once done braiding it place the loaf on a cookie sheet with parchment paper.Brush with egg wash and then put it in the oven for 350 degrees for 40 minutes. Then frost with powder sugar glaze.(I put glaze on two loaves and left the other two as is. Both were great)
I’m not that big of a fan of peanut butter in anything other then Peanut Butter and banana sandwich but Peanut butter cookies are a exception. This is the classic recipe my mum has been using since I was born and it’s the best.
Makes about 4 dozen
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
1 teaspoon baking soda
1/4 pound (1 stick) unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup smooth peanut butter
about 1 cup of granulated sugar for rolling
Sift together flour, salt, and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until well combined. Add peanut butter, and beat until smooth. Add flour mixture, and beat on low until combined. Wrap dough in plastic wrap, and transfer to the refrigerator to chill several hours.
Preheat oven to 350 degrees. Have ready two baking sheets lined with parchment paper. Form each cookie into a ball using 1 level tablespoon of dough,then roll in granulated sugar and, with a fork press in and then press the fork in the other direction. Place cookies on the prepared baking sheets, about 1 inch apart. Place cookies in freezer to chill for 15 minutes.
Bake until golden, about 15 minutes, rotating halfway through. Remove from oven, and place on a wire rack until completely cool.
Perfect with a glass of milk.
Watermelon is a symbol of summer, although these cookies do not taste like watermelon they sure get the summer feeling out there. The name of the post is a little deceiving I suppose. These are just made with my shortbread cookie recipe. Then I used a royal icing for frosting the cookies. I used a small plain tip for the green part and I made a small bowl of frosting and added for sugar to it to make it thicker. The pink watermelon part make very liquidy for this will just be smoothed on and hardend.
I love miniature things, really who doesn’t? If you love miniature sweets just as I do I would keep coming back here because on accident in bulk I ordered 4,000 mini cupcake liners. I thought I was ordering regular size and I thought I was ordering 2,000 that still makes me sound crazy. It looked like a good deal and it was I used a calculator but there is know way I wanted this to happen. At least my family got a good laugh, oh and the best part is that they send everything in shreds of old newspaper and magazines because it went everywhere when I opened that sucker. I wont tell you the name of the company because I’m sure their fantastic, I take full responsibility for my stupid action, and I’m going to make good by making many mini items for you to enjoy! Really I am laughing and not crying, I amuse myself quite often.
12 chocolate gram crackers
1 tablespoon sugar
1/2 cup (1 stick) butter, melted
5 ounces Dark Chocolate, chopped
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
2 tablespoons unsweetened cocoa powder
2 large eggs
1/2 cup whipping cream
3 ounces Dark Chocolate, chopped
2 tablespoons sugar
6 ounces white chocolate
1 ounce of yellow melting chocolate
Preheat oven to 350°F. Place 3 1/4″ x1 3/8″ mini cupcake liners into mini muffin tins. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Spoon and Press crumbs evenly into cupcake liners 1/4 of the way full.
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Spoon filling into the liners all the way to the top. Bake until center is just set and just appears dry, about 30 minutes. Remove bites from pan and let Cool for 15 minutes.
Put cream and sugar in a small saucepan and stir on low heat until simmering. Have the 3 ounces of chopped chocolate in a heat proof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes then stir until smooth. Cool slightly. Using a small spoon decorate the bites to your liking. Chill until topping is set, about 30 minutes.
Melt 6 ounces of white chocolate. Spread thinly on parchment paper. Allow to harden, then with a small cake decorating cut out of your choice cut the pieces out. Place in the center of the cheesecake. I got my cut out from Wilton it was part of a set, the cut outs are supposed to be used for fondant but I use them for chocolate. The yellow center of the flower is yellow melting chocolate,I just melted it and used a tooth pick to apply it.
This recipe makes about 24 little bites.
Today I figured out that double majoring, being a full time student and working a job all at the same time is something in my future like next year and this idea has been a bit overwhelming and I figured that when I’m stressed its always good to make something comforting such as good old homemade macaroni and its just what I did.
1 pound of macaroni
2 tablespoons of butter
2 tablespoons of flour
2 cups of milk
1 pound of sliced Cheddar
2 tablespoons of Parmesan cheese
Preheat the oven to 350 degrees. Bring large saucepan of salted water to a boil. Add macaroni and boil for 7 to 10 minutes. pour macaroni into a colander and drain.
Melt butter in same saucepan over medium heat. Add flour and stir constantly until mixture starts to bubble. Add 1/2 cup of milk and stir until smooth. Add remaining milk and stir for another 10 to 15 minutes or until it boils. Remove pan from heat and add the Cheddar and stir until melted. Add macaroni and stir until combined. Place in a large baking dish and sprinkle with Parmesan cheese. Bake a 350 for 25 to 30 minutes or until bubbly.
This is my all time favorite dish.
For my graduation gift my parents got me a SLR camera! I have been wanting one forever and I wouldn’t tell them I wanted one but my dear mother knows how to get me to talk that’s for sure. So I made these brownies for a graduation dinner we had tonight just my family. I was given the camera after dinner so I had to take pictures of the brownies. I’m sure the pictures could be better if I knew what I was doing but the camera takes much better pictures!I’m soo happy! Enjoy!
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
I had originally made these beauty’s because a friend of my dads requested them. So my dad purchased the ingredients and once I was done with making the muffins I made the cookies that saved the Dr.pepper incident. If your a fan of the classic cookie recipe I encourage you to try these. These were good but not as good as the classic cookie. My dad just got home and gave me $20, his friend has paid me for the ingredients. Sweet! Notice I mentioned earlier my dad bought the ingredients?ha.
2/3 cup milk
1 tablespoon fresh lemon juice
2 1/2 cups sifted all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
6 oz of white chocolate chips
2.25 oz macadamia nuts, chopped
Put oven rack in middle position and preheat oven to 350°F. Grease and flour muffin tins.
Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.
Whisk together flour, baking powder, salt, and baking soda in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined.
Add flour mixture to butter mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in white chocolate and macadamias. Scoop into muffin tins so it’s 3/4 of the way full in each tin. bake until a wooden pick or skewer inserted in center of bread comes out clean, about 20 minutes.
Cool muffins in pan on a rack 20 minutes, then put muffins directly onto rack. Let it cool completely.
These cookies are the best ever. I know I say this for most of my recipes but I’m not kidding. The other day I drank the last Dr. pepper in the house.You see we never get soda, the only reason we had some was because of my party so when my sister got home from work and found this out she was furious to say the least. She said she had dreamed about Dr.pepper all day in her office and I had ruined everything. It seemed a little over the top to me but I guess she really loves Dr.pepper. So the next day I got her a case of Dr.pepper but she was STILL mad at me. So today I made her these cookies knowing this is her favorite combination ever and after I tasted one I knew this make up for the whole Dr.pepper incident. Sure enough I texted her with the news and told me on the spot that I was off the hook. So if you have some serious kissing up to do I would suggest these chewy cookies.
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
6 oz of white chocolate chips, or chunks
5 oz of macadamia nuts chopped(this is about 2 small bags)
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and nuts.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
So I have decided that this summer I’m gonna try to bake everyday just because it’s better then sitting around all day. I don’t do well during summer because I get so bored, luckily this year I have a English class and a business class at the college in town and work so hopefully I won’t get bored. This recipe caught my eye and the cupcakes are soo good you don’t even need the frosting.
For the cupcakes:
2 1/4 cups cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 cup malted milk powder
1 cup (2 sticks) unsalted butter, softened
2 cups of sugar
1 tablespoon pure vanilla extract
Preheat the oven to 325 degrees F. Line cupcake pans with liners. Sift flours,baking powder,baking soda,salt,and nutmeg together into a large bowl. Whisk in the malted milk powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
In a medium bowl, whisk the egg whites until soft peaks form. Do not over beat. Gently fold the egg whites into the batter.
Divide the batter among the cupcake liners about 3/4 filled. Bake for about 40 minutes or until a tooth pick comes out clean. Let cool for 20 minutes on a wire rack.
For milk chocolate frosting:
8 ounces bittersweet chocolate, finely chopped
8 ounces milk chocolate, finely chopped
1 1/2 cups of heavy cream
2 tablespoons light corn syrup
1 1/2 cups (3 sticks) unsalted butter, soft but cool 1 inch pieces.
Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.
With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.
Pipe it out on the cupcakes,then add one malted milk ball to the top of each cupcake and enjoy!
Yesterday I had my graduation party which was a blast. Instead of going for the tradtional cake with my face on it we went with cake pops and cupcakes. For the cupcake we just used a box mix because we didnt have time but we did make buttercream frosting from scratch. The cake pop idea was from Bakerella my favorite site ever well one of them.
Then this is the lovely cupcake tower, can you tell what my school colors were yet?
For the diplomas on the cupcakes I used fondant and fruit leather for the string but I would suggest using twizzlers for the string because fruit leather doesnt like to tie. I hope everyone had a good weekend.