20 posts tagged “yummy”
Website for details: Baker's Banter
This is one of those easy “put everything into a bowl” recipes:
1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 3/4 cups King Arthur White Whole Wheat Flour
1/4 cup Baker’s Special Dry Milk or nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast
*Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It’s always best to start with the lesser amount; you can always add more, but it’s pretty hard to go back and add less
Actually, National Bundt Cake day was last Sunday (but it was too good of a holiday to pass up) and I found some great recipes featured on The Kitchn. I cannot wait for our kitchen to be completed so I can start cooking some of these delectable treats..
I also love the shape of a bundt cake..it's got some funny curves and gives you more outer crust to enjoy ;o)
What looks yummy to me:
- Spiced Upside-Down Apple Bundt Cake, from Food & Wine
- Chai-Spiced Honey Bundt Cake, from epicurious.com
- Browned Butter Pumpkin Bundt Cake, from Bliss tree.com
If you end up making any of these lovely cakes, drop me a comment & let me know how it goes..
It's been awhile since I posted a recipe on the blog..I think this is due to the fact that my kitchen is still under remodel and I am only reheating food from our temporary kitchen in the garage (i.e. microwave & toaster oven getting lots of action).
To wake me from my food prison, I thought this recipe sounded yummy and perfect for the fall season. If you have a chance to make it, please let me know how it tastes ;o)
Pumpkin Crumb Cakes
from The Kitchn
makes one 13x9 cake or 18 individual cakes
Dry Mix
1 cup sugar
2 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder
Cake Batter
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 dry mix
Pumpkin Filling
3 eggs
1 1/2 cup pumpkin puree
1 cup dark brown sugar
2/3 cup milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
Crumb Topping
1/2 cup flour
1/2 cup butter
1 tablespoon water
1/2 dry mixture (see above)
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger
Heat the oven to 350°F. Sift together the flour, sugar, salt and baking powder for the dry mix.
Beat the butter until whipped and creamy and then beat in the eggs and vanilla. Beat in about half of the dry mix of flour and sugar. Set aside.
Whip together the eggs, pumpkin puree, milk, brown sugar and spices for the pumpkin filling. Set aside.
Mix the rest of the dry mix with a stick of butter, an extra half cup of flour, and the spices. Add a tablespoon of water and mix with fingers until loose and crumbly.
To make a full pan of crumb cake, grease a 9x13 baking pan and pat the dough into the bottom. Pour the pumpkin filling over top and sprinkle the crumb topping over it. To make individual cakes instead, repeat using 4-ounce paper souffle cups. After they are baked, let the individual cups cool for an hour then cut the paper cups away with scissors for individual cakes.
Bake for about 45 minutes or until the filling is set inside. Let cool for at least an hour before slicing.
Need something cool & sweet
How about trying this?
Peaches Under Meringue!
From Eipcurious, this delectable recipe
is simplistic, beautiful and positively yummy!
Ingredients
* 2 ripe peaches, halved and pitted
* 3 tablespoons plus 1 teaspoon sugar, divided
* 1 large egg white
* 2 tablespoons finely chopped sesame candy or crushed amaretti
Preparations
Preheat broiler.
Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total). Broil 4 to 5 inches from heat until tops begin to brown, 2 to 4 minutes.
Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tablespoon sugar, beating until white holds stiff, glossy peaks. Fold in sesame candy.
Place a dollop of meringue on each peach half and broil 30 seconds. Turn off broiler and leave peaches in oven just until tips of meringue are browned, 30 seconds to 1 minute (watch carefully).
Cooks' note: The egg white in this recipe is not fully cooked.
How about making a batch of
French Toast Bite Kebabs?
This recipe was developed by Erin and Tatum Quon, from the cookbook Cooking Together from Williams Sonoma. What a great way to celebrate a weekend morning, and involve the kids in the cooking too.
from Williams-Sonoma Cooking Together by Erin and Tatum Quon
shared on Meet Me in the Kitchen
1 pint blueberries
¾ cup maple syrup
2 Tbls sugar
1 tsp ground cinnamon
2 eggs
½ cup buttermilk
½ cup milk
1 tsp vanilla
pinch of salt
6 slices country bread, cut into 1-inch cubes
2 Tbls butter
Combine the blueberries and maple syrup in a small saucepan over medium-low heat. Bring to a boil, stirring continuously. Set aside.
Combine sugar and cinnamon and set aside.
Whisk together the eggs, buttermilk, milk, vanilla, and salt. Add the bread cubes and toss so that all sides are coated and egg mixture is soaked up.
Over medium heat, melt 1 Tbls butter and add half of coated bread cubes. Cook, until golden, turning on all sides.
Toss in cinnamon sugar.
Repeat with remaining bread cubes.
These can also be put on skewers with fruit and dipped in the sauce.
me, me, I want one!
Chocolate-covered Bananas
Recipe: Chocolate Banana Pops
By Katie Goodman
from Craftzine.com
School is out in most places and warmer weather has arrived. The sounds of the street are filled with children's laughter and the catchy jingle of the ice cream man. Stop there parents — you won't need to shell out for overpriced and unhealthy treats anymore. Instead, try this cheaper make-at-home cold summer treat, a great way to get healthy fruit into our kids with a little something special.
This is a fun project for kids to help with. They will enjoy coming up with interesting ways of decorating their own "popsicle." Who doesn't love an ice cold treat when it's hot outside?
Ingredients and Materials:
3 bananas not overly ripe
5oz semi-sweet chocolate
5oz white chocolate
3tsp shortening
Rainbow sprinkles
Chocolate sprinkles
6 popsicle sticks
Parchment paper
Measuring spoons
2 small bowls
2 spoons
Cutting board
Recipe makes 6 chocolate banana pops.
See the directions at Craftzine.com
but it still makes me hungry...
Who wants a special holiday breakfast?
Technically, Invisalign is not the same as traditional braces,
so I can eat whatever I want...but it is just a pain..
Check out my latest food crush..Yummmmm
Recipe from GaleGand.com
Ingredients
6 large eggs
1/2 cup sugar
1 pound whole or skim milk ricotta
2 1/2 cups all-purpose flour
1 heaping tablespoon baking powder
1 teaspoon pure vanilla extract
Canola or vegetable oil for frying
Powdered sugar in a shaker or cinnamon sugar (optional, see headnote)
Do-Aheads
You can cover the bowl of batter and put it in the refrigerator at this point (up to 1 day ahead) until you’re ready to fry but you may have to increase the frying time slightly to compensate for the colder batter.
You'll need
Deep-frying thermometer
Instructions
1. In a large bowl, together the eggs, sugar, ricotta, flour, baking powder, and vanilla extract until combined, being careful not to over mix the batter.*
2. Heat 2 to 3 inches of oil in a deep, heavy pot to 325°F. Drop the batter by small ice cream scoopfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need fry the doughnuts in two batches to avoid crowding the pot. Break open doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with remaining batter.
3. Dust heavily with powdered sugar or cinnamon sugar and serve hot.
Homemade Strawberry Shortcake
Summertime would not be as wonderful
if you didn't have this strawberry treat.
Filled with generous portions of sweet and tart,
it is the perfect dessert for a warm summer evening.
Check out the recipe below from The Kitchn
D.I.Y. Strawberry Shortcake
Biscuit
2 cups cake flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
2/3 cup cream
1 teaspoon vanilla
Strawberries
1 quart strawberries
1 lemon, zest & juice
1/4 cup sugar
Cream
2 cups whipping cream
1/2 cup powdered sugar (or to taste)
1 teaspoon vanilla
Pinch of salt
Heat oven to 400�F. Prepare a baking sheet with parchment. Sift the dry ingredients for the biscuits together, then cut the butter in and work in with your fingers until it's in pea-sized lumps. Beat the egg with the cream and vanilla and add. Work in just until the dough comes together. Turn out onto a floured countertop and cut into rounds. Bake for 10 minutes or until just barely golden.
Hull and chop the strawberries and macerate for at least an hour with the lemon zest and sugar.
Beat the cream until it holds soft peaks. Add the sugar, vanilla and salt.
To serve, split each biscuit into two and layer with strawberries and cream.
I am getting a headache.
I think I might need something to pick up my spirit..
