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From the Kitchen of One Perfect Bite... A gastropub is a bar and restaurant that serves high-end beer and food without pretension. Who knew? Certainly not me. I had no idea what a gastropub was until I started looking for information about April Bloomfield. It turns out that she is a Michelin star chef who would have become a police officer had she not missed the application deadline for the academy in her hometown of Birmingham, England. By default, she followed in the footsteps of her sisters who were working in restaurant kitchens. Following graduation from the Birmingham College of Food, Tourism and Creative Studies, she continued her training in some very prestigious kitchens that included Kensington Place, Bibendum, Roscoff and the legendary River Cafe. She came to the United States and worked in the kitchen of Chez Panisse with Alice Waters before opening her own restaurant, a small and casual gastropub, called The Spotted Pig, in New York City. The restaurant features seasonal British and Italian food designed to highlight the simple beauty of fine ingredients. Portion control and elegant or fussy presentations are left to others. The Spotted Pig won a Michelin star in 2005 when April Bloomfield was just 31 years old. She and her partner, Ken Friedman, have since opened two other restaurants, the Breslin and the now defunct John Dory Oyster Bar. She has also written her first cookbook, A Girl and Her Pig , which is a collection of her best recipes complete with backstories that also reveal bits about her life and cooking philosophy. I found a wonderful link to a New Yorker feature about her that's very insightful and well worth reading. Take a peak if you can. She has accomplished a lot for a woman not yet 40 and she has earned her place on the Gourmet Live list of 50 Women Game Changers in Food. The recipe I've chosen to highlight the food created and served by April Bloomfield is a brunch entree that is served at the Breslin. This is an outstanding way to begin the day. Each element of the dish, and there are three, is delicious in its own right, but when they are brought together culinary magic occurs. The pancakes are large enough to please Paul Bunyon, though I suggest you serve them hot from the griddle. They are light when warm but tend to become heavy and damp as they cool. The ricotta cheese is the perfect creamy topper for them. My favorite element of the three is the orange syrup which is spectacular. I was struck by the balance and restraint of this lovely citrus syrup and I will use it often for other dishes that I cook. This, coincidentally, makes a wonderful topping for those who do not use alcohol in their cooking. I hope that you will try this lovely entree. Here's the recipe. The Breslin Ricotta Pancakes with Orange Syrup ...from the kitchen of One Perfect Bite courtesy of April Bloomfield Ingredients: Orange Syrup 1 orange 1 cup fresh orange juice 1 cup sugar 1 cup water Ricotta Topping 1-1/2 cups fresh ricotta 1-1/2 tablespoons sugar 3/4 teaspoon finely grated lemon zest Seeds scraped from 1/2 vanilla bean Pancakes 1-1/2 cups all-purpose flour 1/4 cup fine white cornmeal 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 cups buttermilk 2 large eggs, separated 1/2 cup fresh ricotta Vegetable oil, for frying Toasted almond slices, for serving Directions: 1) To make syrup: Peel zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch zest for 30 seconds. Drain and repeat. In a saucepan, simmer orange juice, sugar, water and blanched zest until syrupy, about 10 minutes. Let cool. 2) To make ricotta topping: Mix ricotta, sugar, lemon zest and vanilla seeds in a bowl. 3) To make pancakes: Whisk whisk flour, cornmeal, sugar, salt, baking powder and soda in a large bowl. In another large bowl, whisk buttermilk, egg yolks and ricotta. Fold wet ingredients into dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter. 4) To cook: In a large cast-iron skillet, heat a thin film of vegetable oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. Serve about 3 pancakes per person. Pass the orange syrup, ricotta topping and toasted almonds at the table. Yield: 4 servings. The following bloggers are also featuring the recipes of April Bloomfield today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Taryn - Have Kitchen Will Feed, Susan - The Spice Garden Heather - girlichef , Miranda - Mangoes and Chutney , Amrita - Beetles Kitchen Escapades Mary - One Perfect Bite , Sue - The View from Great Island , Barbara - Movable Feasts Linda A - There and Back Again, Nancy - Picadillo , Mireya - My Healthy Eating Habits Veronica - My Catholic Kitchen , Annie - Most Lovely Things , Jeanette - Healthy Living Claudia - Journey of an Italian Cook , Alyce - More Time at the Table Kathy - Bakeaway with Me , Martha - Simple Nourished Living, Jill - Saucy Cooks Sara - Everything in the Kitchen Sink Next week we will highlight the career and recipes of Nigella Lawson . It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, April 16th.

Source: oneperfectbite.blogspot.com

Learn How to Make Pizza at Home | A FREE Craftsy Class posted by Jamie on December 4, 2014 I’m pretty convinced that people are as passionate about their pizza as they are chocolate chip cookies. From thin crust to deep dish, everyone has their own version of pizza perfection. In my family, it’s pretty difficult to meet everyone’s pizza wishes simply by picking up the phone and dialing the local chain. To put it frankly, we’re a picky bunch – I like them fancy-schmancy – think caramelized onions and blue cheese, while Eric and my brother are pizza purists loving their pizza pies with no more than pepperoni and extra cheese. And don’t even get me started on my dad’s well done calzones without ricotta – which should totally be a crime. The holidays often mean lots of impromptu get-togethers with family and friends. And with our pending move and the typical hustle-bustle of the season, impromptu get-togethers are going to equal a lot of pizza. But instead of dealing with 50 million specialty pizza orders, we’re making them at home with the help of Craftsy and Peter Reinhart. You too can Learn How to Make Perfect Pizza at Home with this FREE online Craftsy class. Yep, it’s totally FREE once you create an account on the Craftsy site. If you’re not familiar with Craftsy, it’s pretty much my favorite place to learn all the things. The amazing thing about Craftsy is that you can learn at your own pace with easy-to-follow video lessons presented by amazing instructors – just like Peter Reinhart. You can access your classes on your computer and mobile device anytime – forever. Craftsy classes are loaded with tons of great information, so it’s invaluable to be able to bookmark your favorite tips and tricks and return to them as often as you want. Plus, you can learn how to make pizza from the comfort of your couch and that’s pretty much my version of the best Saturday night ever. Peter Reinhart will walk you through the pizza process from creating, stretching and folding different dough types to choosing your toppings and garnishes. Peter even provides you with a bonus lesson that is focused on gluten-free pizza! Pizza is such a crowd pleaser, especially when everyone can make their own custom pies. With the help of Craftsy, what would you put on yours? Head over to Craftsy and sign up to Perfect Pizza at Home with Peter Reinhart for FREE. Disclosure: My Baking Addiction has partnered with Craftsy to share a variety of classes with our readers. This post is sponsored by Craftsy; however, the views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with Craftsy classes. Thank you for supporting Craftsy and the brands that continue to make My Baking Addiction possible. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com





By the title, this soup might seem deceptively plain. Another chickpea soup recipe. Womp womp.

However, I’m here today to tell you this is NOT just “another” chickpea soup recipe. This soup is special. I’m convinced it has magic powers, actually. The simple ingredients (that most likely already have in your pantry) combine to create something utterly mouth watering and delicious. And, please. I don’t know if I’ve ever called a chickpea dish mouth watering, but it rings true here.





Since I found the original recipe in a Nigella Lawson cookbook (she claims to have gotten it from another traditional Italian cookbook), I’ve been making it practically once a week. We celebrate “Meatless Mondays” around here, have for a few months now, and this soup has been on the weekly rotation for awhile now. I know I should branch out, that there are many more vegetarian recipes begging to be cooked, but this is just so good.

Not only do I love it, but my husband and baby also love it! The first few times I made this, when Grayson was a little younger, I would puree the leftovers and stuff baby food pouches full for the little guy. He ADORED it and always had a huge smile on his face when I fed it to him. Nowadays, I don’t puree anymore since the pasta and chickpeas are so soft. I drizzle his with olive oil, add a sprinkle of Parmesan cheese and he’s set.



Usually I make my own broth but I’ve just been so busy lately I haven’t had a chance. You’ll need a quart and a half of the best chicken broth, veggie stock or beef broth you can get your hands on. In a pinch, water works fine.

Now, the really special thing is the preparation of the chickpeas. Please…don’t even bother making this soup if you used canned chickpeas. Just don’t. Make channa masala or something else delicious and save this for when you have dried chickpeas and some time on your hands. Chickpeas need a heck of a long time to cook, so plan on simmering this soup for a good two hours. The great thing, though, is that it can be made in advance (up to the point of adding the pasta) and tastes even better the next day! I know the soaking overnight (don’t try a quick soak for this one) and long cooking time might sound tedious, but I promise you it’s worth it. These chickpeas literally melt in your mouth.



You’ll need lots of fresh rosemary and garlic here! Four big fat cloves, to be exact. I love how such simple homey ingredients can produce such a fabulous dish in the end.



And so you don’t end up with rosemary needles floating in your soup, it’s best to tie up the rosemary either in cheesecloth or use a jelly bag like the above photo. I get my jelly bags at the local hardware store to assist in my canning projects, and I’ve seen cheesecloth at every grocery store I’ve been to.

Serve bowls with extra olive oil and Parmesan cheese! The first few times I made this, I used whole tomatoes that I had canned myself last summer and the results were sublime. I’m out of canned tomatoes now (huge sigh) so the kind from the grocery store does just fine.



Chickpea and Pasta Soup

serves 4

adapted from How to Eat by Nigella Lawson

Print this Recipe!

Ingredients:

1 cup dried chickpeas

1 tsp baking soda

1 tbsp flour

1 tbsp salt

1.5 quarts chicken broth, vegetable stock, beef broth or water

2 rosemary sprigs

4 large cloves garlic, peeled and flattened with a knife

1/4 cup extra virgin olive oil

14 oz can whole peeled tomatoes in juice

1/2 cup ditalini pasta

fresh chopped parsley for serving

additional olive oil for serving

Parmesan cheese for serving

Directions:

Place the dried chickpeas in a large bowl and cover generously with cold water. Mix together the flour, salt and baking soda in a small bowl and drizzle in just enough water to make a runny paste. Pour this mixture into the chickpeas and water. Mix together, cover with plastic wrap and set to soak overnight or 24 hours.

The next day, drain the chickpeas and rinse them well. Place the chickpeas in a large pot and add the stock, garlic cloves and two tablespoons of olive oil. Tie up the rosemary sprigs in cheesecloth or (like I do) put them in a jelly bag (available at hardware stores, amazon or some grocery stores) and loop the sides of the bag through the pot handles so it doesn’t all fall in. You’re going for lots of rosemary flavor here without all the piny needles floating in the soup.

Cover the pot tightly and bring to a boil. Listen for a boil rather than opening the pot. When you’re pretty sure you hear it boiling, turn the heat down very low. Don’t open the pot. Simmer at a very low temperature for 1.5-2 hours.

After two hours, you may open the pot and try a chickpea. They literally should be so soft that they melt in your mouth. If they don’t melt in your mouth, continue simmering for another 30 minutes or so. Remove the rosemary and the garlic cloves.

Blend the whole peeled tomatoes to a smooth puree. Add this to the soup and stir. Season with salt and pepper. At this point, you may take the soup off the stove and store it in the fridge for up to three days before eating. If you plan to eat right away (or that evening), bring the soup to a boil. Add the pasta and cook for about 8 minutes until al dente. Don’t overcook the pasta!

Stir in remaining two tablespoons of olive oil and add more salt if needed. Ladle into bowls and top with a drizzle of olive oil and grated Parmesan cheese.

Time:

total time – 24 hours

active time – 3 hours

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© Jenna for Eat, Live, Run, 2015. | Permalink | 38 comments | Add to del.icio.us

Post tags: healthy, Italian, kid-friendly, toddler food, vegetarian



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Source: eatliverun.com

Mini Chicken Salad Sandwiches posted by Jamie on June 15, 2015 Chicken Salad with grapes, almonds, and tiny pita breads are the perfect pairing to flavorful iced tea. Perk up your afternoon with this delectable tea time treat. This is a sponsored post on behalf of StarbucksΒ. All opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible. It’s still spring, officially, as the weather likes to remind me. I don’t know about you, but here in Ohio, it’s been super rainy and even downright chilly lately. My unfinished backyard looks very much like the field of an outdoor music festival held in the rain. Just mud and puddles as far as the eye can see. I’m not digging it. I don’t have any interest in feeling dreary throughout my day, so I decided it was time for Elle’s first Ladies-Who-Lunch tea party. We had an absolute blast with minimal effort, and you can too. All you need are some mini croissants or pita breads, easily found at most grocery store chains, plus fresh and flavorful chicken salad, and the best iced tea I’ve had in a while – TazoΒ Iced Tea K-CupΒ Packs in Sweetened Iced Blushberry BlackΒ. It’s incredibly refreshing, sweet, and has just the right amount of berry overtones. Even my friend Amber, who insists she might be the only Texan to not care for iced tea, loved this one. It pairs perfectly with a chicken salad made crunchy and sweet with red grapes, celery, and almonds. That’s right, I said almonds. I know that walnuts are more traditional, but almonds really shine here. Their sweet, almost cherry-like flavor is the perfect match to an iced tea that’s heavy on blackberry deliciousness. Take a bite, then take a sip. They elevate each other, and it’s just the afternoon pick-me-up you need when the weather outside doesn’t match these summery flavors. And even more so when it does. Pack a picnic. Brew up some TazoΒ Iced Tea K-CupΒ Packs in Sweetened Iced Blushberry BlackΒ in reausable tumblers packed full of ice, and get outside. These K-Cup packs don’t need anything else – they’re already sweetened perfectly. I tell ya, I’m looking forward to a day this summer when I’ve been outside all day planting flowers and planning where grass will grow – and then I come inside to the air conditioning, brew up a TazoΒ Iced Tea K-CupΒ Packs in Sweetened Iced Blushberry BlackΒ, and take a sip. Now that, my friends, is what Summer tastes like. Until then, it’s not so bad just celebrating my favorite little lady with yummy Mini Chicken Salad Sandwiches and freshly brewed iced tea. Maybe she’ll help me plan all that landscaping, while we watch the rain fall. Chicken Salad with Grapes Yield: 6 servings Prep Time: 10 minutes Ingredients: 4 cups cubed, cooked chicken (I used rotisserie chicken) 1/2 cup chopped celery 1 cup grapes, sliced in half 1/2 cup cooked peas 1 cup mayonnaise 1 teaspoon Dijon mustard salt and pepper to taste 1/2 cup sliced almonds Directions: In a large bowl, toss together the chicken, celery, grapes, and peas. In a small bowl, stir together the mayonnaise and mustard. Add to the chicken and gently stir ingredients to combine. Cover and refrigerate for at least one hour. Before serving, gently stir almonds into the chicken salad. Serve on a bed of lettuce or with your favorite type of bread. posted in Almonds, Appetizers, Beverages, Chicken, Easy Entertaining, Easy Recipes, epicurious, Mini Desserts, Small Bites enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Peanut Butter Cup Pancakes posted by Jamie on July 16, 2015 Peanut Butter Cup Pancakes are every peanut butter lover’s dream come true. Loaded with whipped cream, chocolate sauce and mini peanut butter cups – who could resist? I like to think that I’m a practical baker and cook, despite the fact that I’ve shared crazy indulgent desserts like S’mores Waffle Sundaes and Oreo Cheesecake here on My Baking Addiction. One thing that we always keep pretty basic is breakfast. It’s either toast and an over-easy egg or a bowl of oatmeal with fresh berries – except on Sundays. Because Sundays in our house always equal pancakes. I’m typically up a bit earlier than Eric and Elle, so I usually enjoy a cup of coffee, check emails and then get our Sunday morning breakfast started. Fluffy pancakes drenched in real maple syrup and oven-crisped bacon – it’s become a ritual. But lately I’ve been getting experimental with our Sunday morning stack. Topping them with homemade blueberry sauce, adding in pecans and brown sugar, and now these Peanut Butter Cup Pancakes. Yep, you read that correctly – Peanut Butter Cup Pancakes. And you have Karly from Buns In My Oven to thank for this delectable creation. Karly’s first cookbook, Stack Happy is loaded with 70 amazing flapjack recipes for breakfast, dinner and dessert. From fruity pancakes for breakfast to Sloppy Joe Corn Cakes for dinner, Stack Happy has a flapjack recipe for every pancake lover. Peanut Butter Cup Pancakes are over-the-top in best kind of way. Delicious peanut buttery batter is griddled up to golden brown perfection and topped with whipped cream, chocolate sauce and mini peanut butter cups. Whether you serve these up for brunch on a lazy Sunday or as a decadent mid-week dessert, I’m pretty certain they’ll make you happy – Stack Happy! Love pancakes as much as we do? Be sure to check out my post on Homemade Bisquick. Pancakes are never a hard thing to put together, but with the mix on hand, all you need are the wet ingredients and mix-ins, and you’re ready to go. Peanut Butter Cup Pancakes Yield: 8 pancakes Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: For the Pancakes 1 cup flour 2 Tbsp. sugar 1 tsp. baking powder Β½ tsp. baking soda ΒΌ tsp. salt 1 ΒΌ cup buttermilk 1 egg, beaten 1/3 cup creamy peanut butter Β½ cup mini chocolate peanut butter cups, chopped into small pieces For Topping chocolate syrup, for serving whipped cream, for serving Directions: Heat a large skillet or griddle over medium heat. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine. In a small bowl, whisk together the buttermilk, egg, and peanut butter. Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy. Spray your cooking surface with non-stick cooking spray and place ΒΌ cup of the pancake batter in the pan. The batter is very thick and will need spread a bit with the back of a spoon, spatula, or your ΒΌ cup measuring cup. Sprinkle immediately with a few pieces of chopped peanut butter cups. Use a spoon to spread a bit of the batter over the candy pieces. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes. Top with whipped cream, chocolate syrup, and more candy pieces. *post contains affiliate links enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

From the kitchen of One Perfect Bite... I had planned to share a grand dessert with you tonight, but time caught up with me and it never quite made it to the oven. Tomorrow will be a better day, I promise. What I do have to share tonight is an easy Nigella Lawson recipe that is perfect for guests as well as family. The recipe is self-explanatory and the salmon comes together quickly. While I made a few minor changes to her recipe, I wanted to share the original version with you, and simply tell you about the changes I made. As you probably can tell from the photo, I used Atlantic salmon for my version of the dish. I had the fish monger cut a single thick fillet to makes its preparation even easier than in the original recipe. I also left the skin on and removed it just before serving. Over the years, I've learned that the flake test is really the most reliable way to determine if a fish is done, especially if you are working with thick fillets. The sugar in the marinade makes the fillets prone to scorching, so you'll want to carefully watch them as they cook. I make it a point to have everything else I plan to serve with dinner ready to go before I begin to cook the fish, It comes together so quickly that there won't be time for anything else once its done. This is a really nice recipe and I think you'll use it often. Come back tomorrow when I'll be featuring the world's greatest blueberry buckle. Mirin Glazed Salmon ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 1/4 cup mirin (Japanese sweet rice wine) 1/4 cup light brown sugar 1/4 cup soy sauce 4 6-ounce salmon fillets, skin removed 1/2 cup water 1 tablespoon rice vinegar 2 scallions, halved and sliced into fine strips Directions: 1) Mix mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place salmon in dish and marinate for 5 –10 minutes, turning once. 2) Meanwhile, set a very large non-stick skillet (or two smaller ones) on a stove burner and heat over medium-high heat. Place salmon fillets, skin side up in hot pan and cook for a few minutes until nicely seared and coated with a rich brown glaze. WATCH CAREFULLY. They can burn quickly. Turn fillets over, reduce heat to medium, and add reserved marinade and water to the pan (if using two pans, add marinade and water to both). Cook 3-5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. 3) Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve. Yield: 4 servings. Older Posts One Year Ago Today: Two Years Ago Today: Menu for Week of 8-10-2014 Pork Lo Mein Three Years Ago Today: Four Years Ago Today: Lamb Stuffed Eggplant Baked Mostaciolli

Source: oneperfectbite.blogspot.com

30 Minute Pizza Crust + Mini Pizzas posted by Jamie on August 22, 2016 30 Minute Pizza Crust is quick and simple because there is no need for rising time. Divide the dough into mini crusts so everyone can create their own perfect pizza snack! This is a sponsored post on behalf of Fleischmann’sΒ Yeast. Thank you for supporting the brands that continue to make My Baking Addiction possible. It’s clear from my Facebook feed that it is back-to-school week in many areas. I’m seeing so many photos of littles dressed in their freshly pressed clothes, posing with little chalkboard signs for their first day of school. And I’ve got to admit, it gives me a little – okay, a lot – of anxiety, because Elle will be one of those littles next fall. It makes me sad, happy, and proud all at the same time. Clearly, I have about 365 days to get a grip on these emotions so I’m not that parent, hysterically crying outside the preschool classroom door. And trust me, I’ll need all 365 days. Even though Elle isn’t in school quite yet, we still have a pretty full schedule of activities planned for her this fall. Between toddler gymnastics, nature school, and swimming lessons – my babe has a better social calendar than most adults I know – including me. Although I’d love to tell you that I’m amazing with meal planning, the truth is I’m not. We’re often scrambling to come up with lunch, dinner, and snack ideas at the last minute. But if there’s one thing I can count on Elle eating, it’s pizza. Not only does she like to eat pizza, she loves to help make them – especially mini pizzas. She’ll happily sauce and top pizzas while sneaking pepperonis any day of the week. If I’m being honest, sometimes I take a shortcut and use whole wheat English muffins for her crust, but I’ve been stepping up my pizza game lately by using this 30 Minute Pizza Crust from Fleischmann’sΒ Yeast. It comes together in minutes using a just a handful of ingredients. My favorite thing about this dough is that there’s no long rise time involved. Simply wait 10 minutes and let Fleischmann’sΒ RapidRiseΒ Yeast do the rest. Just toss everything into a bowl, mix up, give it a good kneading, and let it rest for 10 minutes. Pat the dough into a pizza pan, add on your favorite toppings, and you’re good to go. Seriously, check out how easy it is: We like to divide our dough into 4 equal pieces so everyone can create their own. Put all of your favorite toppings on the counter and get your kiddos involved in a pizza-making assembly line. If you’re feeling fancy, you can make the mini pizzas a little more fun by using small fondant or cookie cutters to spell words or create fun shapes out of pepperonis. Whether you’re whipping mini pizzas up at the last minute for a weeknight dinner, or letting the kiddos get creative for an afternoon snack, you’ll definitely want to give this 30 Minute Pizza Crust a try. And be sure to bake a little extra because what’s better than homemade pizza? For more easy, delicious recipes using Fleischmann’sΒ Yeast, be sure to check out this Cinnamon Pull-Apart Bread and these Caramel Apple Cinnamon Rolls. 30 Minute Pizza Crust Yield: 1 12-inch pizza or 4 mini pizzas Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: 1-3/4 to 2-1/4Β cupsΒ all- purpose flour 1Β envelope Fleischmann'sΒΒ RapidRiseΒ Yeast 1-1/2Β teaspoonsΒ sugar 3/4Β teaspoonΒ salt 2/3Β cupΒ very warm water (120 to 130Β°F)* 3Β tablespoonsΒ oil 1/2 to 1Β cupΒ pizza sauce OtherΒ toppings as desired 1 to 2 cupsΒ (4 to 8 ounces or 125 to 250g) shredded mozzarella cheese Directions: Preheat oven to 425Β°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.Β  Dough should form aΒ ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smoothΒ and elastic, about 4 minutes.Β  Let dough rest for 10 minutes. Pat dough with floured hands to fill greased pizza pan or baking sheet.Β  OR rollΒ dough on a floured counter to 12-inch circle; place in greased pizza pan or bakingΒ sheet.Β  Form a rim by pinching the edge of the dough. If making mini pizzas, divide the dough into four equal portions and pat or rollΒ dough to create 4 mini crusts. Spread with pizza sauce.Β  Top with desired toppings and sprinkle with cheese. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust isΒ browned.     Notes: TIPS: *If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands toΒ keep the dough from sticking.Β  Flatten dough and fold it toward you. Using the heelsΒ of your hands, push the dough away with a rolling motion.Β  Rotate dough a quarterΒ turn and repeat the fold, push, and turn steps.Β  Keep kneading dough until it isΒ smooth and elastic.Β  Use a little more flour if dough becomes too sticky, alwaysΒ working the flour into the ball of dough. Crust can be used to make one thick crust 9-inch pizza.Β  IncreaseΒ baking time to 20 minutes. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

From the kitchen of One Perfect Bite... I had planned to share a grand dessert with you tonight, but time caught up with me and it never quite made it to the oven. Tomorrow will be a better day, I promise. What I do have to share tonight is an easy Nigella Lawson recipe that is perfect for guests as well as family. The recipe is self-explanatory and the salmon comes together quickly. While I made a few minor changes to her recipe, I wanted to share the original version with you, and simply tell you about the changes I made. As you probably can tell from the photo, I used Atlantic salmon for my version of the dish. I had the fish monger cut a single thick fillet to makes its preparation even easier than in the original recipe. I also left the skin on and removed it just before serving. Over the years, I've learned that the flake test is really the most reliable way to determine if a fish is done, especially if you are working with thick fillets. The sugar in the marinade makes the fillets prone to scorching, so you'll want to carefully watch them as they cook. I make it a point to have everything else I plan to serve with dinner ready to go before I begin to cook the fish, It comes together so quickly that there won't be time for anything else once its done. This is a really nice recipe and I think you'll use it often. Come back tomorrow for the dessert recipe I had planned to feature tonight. Mirin Glazed Salmon ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 1/4 cup mirin (Japanese sweet rice wine) 1/4 cup light brown sugar 1/4 cup soy sauce 4 6-ounce salmon fillets, skin removed 1/2 cup water 1 tablespoon rice vinegar 2 scallions, halved and sliced into fine strips Directions: 1) Mix mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place salmon in dish and marinate for 5 –10 minutes, turning once. 2) Meanwhile, set a very large non-stick skillet (or two smaller ones) on a stove burner and heat over medium-high heat. Place salmon fillets, skin side up in hot pan and cook for a few minutes until nicely seared and coated with a rich brown glaze. WATCH CAREFULLY. They can burn quickly. Turn fillets over, reduce heat to medium, and add reserved marinade and water to the pan (if using two pans, add marinade and water to both). Cook 3-5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. 3) Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve. Yield: 4 servings. Older Posts One Year Ago Today: Two Years Ago Today: Menu for Week of 8-10-2014 Pork Lo Mein Three Years Ago Today: Four Years Ago Today: Lamb Stuffed Eggplant Baked Mostaciolli

Source: oneperfectbite.blogspot.com

Garlic Parmesan Pull-Apart Bread posted by Jamie on November 17, 2016 Garlic Parmesan Pull-Apart Bread is great for serving next to turkey and stuffing or spaghetti and meatballs. It’s a crowd pleaser, that’s for sure! This is a sponsored post on behalf of Fleischmann’sΒ Yeast. Thank you for continuing to support the brands that make My Baking Addiction possible. Pull-apart breads. Everybody loves ’em, am I right? They’re incredibly easy to make, and so versatile. You can make them sweet, like my Cinnamon Pull-Apart Bread, or you can make them savory, like this Garlic Parmesan Pull-Apart Bread. If you’re not a fan of parmesan, check out this recipe for Olive Oil, Garlic and Fresh Herb Pull-Apart Bread, it’s super delicious. Now, I originally made this bread as a test run for Thanksgiving dinner sides, and I’m happy to say it’s going to sit right alongside our turkey that day. But we’ve also made it a few times since then, to accompany Eric’s ever-present spaghetti and meatballs dinner. I swear to you, the man could eat spaghetti 365 days a year and not get tired of it. I need a little more variety than that, so some nights we end up eating different main dishes. But when I baked up this pull-apart bread, we both ended up enjoying it, even though we had mega different meals on our plates. Plenty of people make pull-apart bread with ready-made biscuit dough, but I have to tell you, pull-apart bread is SO much better if you make your own dough. Nothing can beat freshly made yeast dough in a savory pull-apart bread like this garlic parmesan version. Over the past two years, I’ve been conquering my fear of yeast baking on a regular basis, thanks to my work with Fleischmann’sΒ Yeast. I now have zero fear when it comes to whipping up Potato Rolls, Brown and Serve Rolls, and my favorite – Honey Walnut Nut Roll. I’m a reformed yeast-fearer, and I want you to be too. This pull-apart bread is the perfect recipe to start tackling your fears, and realize that you too can be amazing at baking yeast breads. Especially when you’ve got Fleischmann’sΒ RapidRiseβ„’ Yeast to hurry things along, and take the guess work out of whether your bread will rise. This dough comes together quickly. Flour, yeast, sugar, salt, warm milk, an egg, and extra virgin olive oil – that’s it. It all gets coated in an amazing garlic and herb infused olive oil that I basically want to slather on everything. As you build the layers of dough in your Bundt pan, sprinkle liberally with Parmesan cheese. Because everything is better with cheese, am I right? I’m serious when I say this is the perfect bread for a crowd. Once you pop it into the oven, delicious scents will start wafting their way through your entire house. Try not to gnaw your arm off. And when it pops out of the oven, give it a good 10 minutes to cool. It can be tempting to rip off a bite and nosh right away, but try to hold yourself back. Your tongue, and all the food you want to taste later, will thank you. Try dipping the bread pieces in turkey gravy or marinara. Absolutely delectable! And be sure to bake a little extra of this Garlic Parmesan Pull-Apart Bread because it is surely going to be the star of your Thanksgiving or Friendsgiving spread! Garlic Parmesan Pull-Apart Bread Yield: 6 servings Prep Time: 30 minutes + rise time Cook Time: 30 minutes Ingredients: GARLIC AND HERB INFUSED OLIVE OIL: 1/2Β cup MazolaΒΒ Extra Virgin Olive Oil 2Β tablespoonsΒ fresh herbs (rosemary, oregano, thyme, sage, chives, basil), minced 2Β tablespoonsΒ minced, fresh Italian flat-leaf parsley 2Β clovesΒ fresh garlic, minced 1/2Β teaspoonΒ salt DOUGH: 4-1/2Β cupsΒ all-purpose flour 1 cup grated Parmigiano-Reggiano 2Β packages Fleischmann'sΒΒ RapidRiseβ„’ Yeast 2Β tablespoonsΒ sugar 1-1/2Β teaspoonsΒ salt 1-1/3Β cupsΒ very warm milk (120Β° to 130Β°F) 1Β egg, lightly beaten 1/4Β cup MazolaΒΒ Extra Virgin Olive Oil Directions: For infused oil:Β  Combine olive oil, herbs, garlic and salt in a small bowl and set aside. Combine flour, Parmigiano-Reggiano ,undissolved yeast, sugar and salt in mixing bowl. Add milk toΒ flour mixture andΒ mix on low speed for 1 minute. Stir in egg and olive oil and continue to mix on low for 1 to 2 minutes, or until well blended and dough pulls away from sides of bowl. Transfer dough to lightly floured surface and knead until dough is smooth and elastic, aboutΒ 6 to 8Β minutes.Β  Shape the dough into a ball.Β  Cover; let rest for 10 minutes. Lightly flour a work surface.Β  Using hands,Β pat dough into a 10x12-inch rectangle, approximately 1-inch thick.Β Β Divide dough into about 30 piecesΒ using a pizza cutter or knife; roll into balls. Dip dough balls into olive oil and herb mixture to lightly coat.Β  Arrange coated dough balls evenly in bottom of greased 10-inch tube pan with removable bottom. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Line a baking sheet with foil and place the tube pan on the baking sheet. This will protect your oven in case any oil drips out of your tube pan. Bake at 350Β°F for 25 to 30 minutes or until done. Let cool in pan on rack for 10 minutes.Β  Invert to move from pan and serve immediately. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Apple Pecan Sticky Buns posted by Jackie & Keith on November 7, 2016 Apple Pecan Sticky Buns are perfect for fall weekends, best served piping hot and just out of the oven. Today’s post for Apple Pecan Sticky Buns is a guest from Keith and Jackie of the delicious blog, Superman Cooks. If you’ve never visited their blog, I promise you’ll absolutely adore it. Be sure to check out their Broccoli Cheddar Mashed Potato Soup and their Butter Pecan Cheesecake Triangles – you can thank me later! Picture a fall day: the leaves are turning brilliant colors, the sun is shining, and the air is brisk. The intoxicating smell of warm Apple Pecan Sticky Buns fills the house. Grab a cup of coffee, the newspaper and a few of these delectable treats and relax. This scenario may be a dream for most of us, but I like to think that one bite of these warm sticky buns has the power to transport you to a happy place. As Superman Cooks readers know, Jackie is the baker in our partnership, but I decided to allow her a well-deserved break and give this idea a try. I have to say that I think they turned out great. I am crazy about the pictures that Jackie took of my sticky buns, but they do not do the taste or the smell of these little beauties justice. The aroma of these sticky buns baking in the oven on a weekend morning is amazing, kind of like the smell of my teenage daughter’s bedroom when she has three different sugary-scented candles burning at once (except one hundred times better). These sticky buns look like you ran to the local bakery and picked them up, but the sweet aromas are proof that they were made with love. We actually made extra sugary topping to spread on the buns once they were out of the oven because it tasted so heavenly. The trick to this recipe is to try not to eat all the sugary topping before the rolls were done baking. I could be found dipping pecan pieces into the buttery topping (like chips in chip dip) as I waited for the buns to rise. This is my kind of baking: the kind where you make extra to share with your favorite people, the kind that can to transport you. Apple Pecan Sticky Buns Yield: 12 rolls Prep Time: 3 hours Cook Time: 20 minutes Total Time: 3 hours 20 minutes Ingredients: 1/2 cup milk 6 tablespoons unsalted butter, softened 3 cups all-purpose flour Β½ cup sugar 1 packet rapid rise dry yeast ΒΎ teaspoon salt 2 large eggs For the filling: ΒΎ cup granulated sugar 2 tablespoons cinnamon 8 tablespoons butter 1 apple, peeled and diced For the topping: 8 tablespoons butter, softened ΒΌ cup maple syrup Β½ cup brown sugar 2 cups pecan halves Directions:   In a small pot, bring milk to almost boiling. Remove from heat, add butter and allow to melt. Combine the flour, sugar, yeast and salt in a stand mixer with dough attachment. Slowly add the milk mixture and eggs until combined. Knead on low for 6-8 minutes until ball is formed. Remove from mixer and place in a large bowl that is sprayed with cooking spray. Cover loosely with plastic and set aside for the dough to rise about 1Β½ hours. Butter a 10' cast iron skillet (9 X 13 baking dish will work also) In a small bowl, combine the sugar and cinnamon for the filling Turn the dough onto a lightly floured surface and roll out to measure 13x20 rectangle. Melt 8 tbsp butter (from filling) and spread with pastry brush over surface of dough. Sprinkle cinnamon and sugar mixture over butter covering entire surface. Sprinkle finely diced apple over entire sheet of dough. Starting at the small end roll dough to form pinwheel. Once done, cut log with serrated knife into 12 equal pieces. To make the topping:Β In a mixer, mix together butter, syrup and brown sugar until fluffy (about 5 minutes). Take topping mixture and place in bottom of pan and spread until covered bottom. Top with 2 cups of pecan halves. Take the cinnamon rolls and place in pan on top of pecans . Cover with plastic wrap and allow to sit at room temperature for 1-2 hours until rolls have risen and are touching each other. Preheat oven to 350Β°F and bake rolls for 20 minutes or until golden brown. Remove from oven and allow to cool for 2 minutes. Place inverted plate on top of rolls and being careful flip pan over and remove pan. The topping will be very hot so be careful to not get on skin. Serve warm. by Jackie & Keith Superman Cooks was born when Keith and Jackie began dining out together. Each time Jackie raved about something she ate, Keith would take a bite, roll it around in his mouth, and proclaim β€œI can make that”. And he did! more by Jackie & Keith » enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Apple Cider Donuts posted by Jamie on November 3, 2016 Apple Cider Donuts are loaded with delicious fall flavors. Celebrate the season with this old-fashioned treat the whole family will adore! This post is sponsored recipe development on behalf of CriscoΒ. All opinions are my own. Thank you for continuing to sponsor the brands that make My Baking Addiction possible. It’s finally chilly here in Ohio, which means it’s almost time for sweater weather, fall decorating, and pumpkin spice everything. I may have jumped the gun and put out all my fall decor weeks ago, but I’m so glad it’s finally appropriate now. I couldn’t wait anymore! One of my absolute favorite things about fall is our annual trip to the orchard. We round up the family to spend the afternoon together picking apples, going on hay rides, and winding our way through the corn maze. And although I adore all of those things, my absolute favorite thing about our day at the orchard are warm apple cider donuts served up with a piping hot cup of spiced cider. When Crisco asked me to collaborate with them to share a delicious fall recipe, creating a version of those magical apple cider donuts in my own kitchen was a no-brainer. Something we can enjoy long after orchard season has passed. After a lot of trial and error, I think I’ve come up with a scrumptious recipe that is full of fall flavor. Judging from Eric and Elle’s inability to stop devouring them at record speed, I think your family will agree. The secret to apple cider donuts is boiling high quality apple cider until it becomes syrup-like in texture. This process really concentrates the rich, deep flavors of the cider and makes for an ultra-flavorful donut. And although these donuts are pretty great with a toss in cinnamon sugar, I had to take them a step further by dipping them into an apple cider glaze. The texture of these donuts is absolute perfection, I have to tell you. They’re light and fluffy, and perfectly tender. They keep their texture for several days, and make a wonderful fall breakfast several days in a row, especially with coffee or tea on a chilly morning. With all that recipe trial and error, I couldn’t even get close to the right texture and flavor until I used CriscoΒ Butter Flavor All-Vegetable Shortening. (I used the sticks because I find them so wonderfully convenient for measuring, but you can use the canister just as easily.) There’s just something so amazing about finally cracking one of your favorite recipes for yourself. When you figure out the ingredient that did it, you just want to kiss the packaging. Kidding. But kind of not. You might be thinking, oh, but she’s frying! That’s scary! I have to tell you, though, these delectable cake-like donuts are actually way easier than you’d think. All that frying really needs to be easy is some prep work to set up your assembly-line. With your oil ready to go, tools for flipping and pulling the donuts from the pan, and paper towel ready for draining, it becomes as easy as 1-2-3. These sweet apple donuts are everything you want in a fall treat. Whip them up before a chilly day out enjoying the last of fall’s colors, or make them at night to go with a fun fall movie and some popcorn. I’ll be the first to admit my copy of Hocus Pocus has been on repeat for weeks, and we’re not stoppin’ just because Halloween has been and passed. I can’t imagine a more cozy evening! For more delicious recipes using CriscoΒ, be sure to check out this Chocolate Coconut Zucchini Bread and these Apple Hand Pies! Visit Crisco.com or search #CriscoCreators on social media to find more great recipes! If you need help with your holiday baking this year, the CriscoΒ Pie & Baking Hotline is a great one-stop resource. Just call 1-877-367-7438 for real-time expert advice and tips for all your baking needs. Apple Cider Donuts Yield: 16 donuts Prep Time: 45 minutes + chill time Ingredients: For the Donuts 3 cups apple cider 3 1/2β€―cupsβ€―all-purpose flour, divided 2/3β€―cup granulated sugar 2β€―teaspoons baking powder 1β€―teaspoon baking soda 1 1/2β€―teaspoons ground cinnamon 3/4β€―teaspoon salt 1/2β€―teaspoon ground nutmeg 1/4β€―stickβ€―CriscoΒ Baking Sticks Butter Flavor All-Vegetable Shortening 1/4β€―cup buttermilk 2β€―large eggs, lightly beaten 1 1/2 β€―teaspoons pure vanilla extract CriscoΒ Pure Vegetable Oil, for deep frying   For the Glaze 2β€―cups powdered sugar reserved 1/4 cup reduced cider 1-2 tablespoons milk Directions: BOIL apple cider in a saucepan over medium heat until it is reduced to 3/4 cup. Cool completely. COMBINE 2 cups flour with sugar, baking powder, baking soda, cinnamon, salt, nutmeg, 1/4 cup shortening, buttermilk, eggs, vanilla and 1/2 cup reduced and cooled cider; beat at low speed with an electric or stand mixer until blended. BEAT at medium speed for 2 minutes. Stir in remaining flour. CHILL for at least 4 hours or overnight. DIVIDE dough in half. Sprinkle lightly with flour. Roll each half to slightly less than 1/2-inch thickness on well-floured board. Cut with a floured 2 3/4 to 3-inch donut cutter. Reserve donuts holes. HEAT 2 inches oil to 350Β°F in deep fryer or deep saucepan. FRY 2-3 doughnuts at a time, 1 minute to 1 minute and 15 seconds on each side, or until golden brown. FRY doughnut holes 1 to 1 1/2 minutes total time. Drain on paper towels COMBINE powdered sugar, reserved 1/4 cup reduced and cooled cider, and 1 tablespoon of milk in small bowl; stir until smooth. If the glaze is too thick, gradually add in more milk one teaspoon at a time to thin it out a bit. DIP tops of doughnuts in glaze. Invert on wire racks until glaze is set. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

Gingerbread Icebox Cupcakes posted by Allison on December 1, 2016 Gingerbread Icebox Cupcakes could not be easier or more delicious! A simple No-Bake dessert topped with Salted Caramel Sugar and sprinkled with Cinnamon. Icebox Cupcakes are so fun to make! Honestly, that’s not something I usually say when it comes to cupcakes. I normally do consent to make cupcakes for my kids’ birthdays, and I’ve even had a few cupcake successes. However, most of the time, cupcakes stress me out. I’m baking at high altitudes and it takes some real effort on my part to make cupcakes turn out just right. The solution to my cupcake woes was inspired by the classic icebox cakes my grandmother used to make. Her cakes were as simple as layering pudding and her favorite vanilla wafers, but I still think of them fondly. These days, the icebox cakes have upped the ante. They’re still not much more difficult than the wafer and pudding version, but the flavor game has improved by leaps and bounds. This Peanut Butter Cup Eclair Cake is the perfect example of an icebox cake that really means business. I couldn’t say no to a slice (or two) even if I tried. And if icebox cakes can be so good, why not an icebox cupcake? These Gingerbread Icebox Cupcakes are a cinch to make. Really, dessert doesn’t get easier than this! It’s as simple as layering whipped cream with some quality gingersnap cookies, and a sprinkle of cinnamon later, you’ve got a tasty dessert. It’s hardly even a recipe, and yet, it will only take one bite to convince you that it’s earned its cupcake title fair and square. As the layered cookies and cream chill in the fridge, the cream soaks into the cookie layers and slowly but surely turns them into a soft, tender cake like texture. Even the cream, after being refrigerated for hours, turns into something almost frosting-like. It’s pure genius, really. So easy, but so good. Icebox cupcakes are so easy to make that I didn’t mind taking an extra five minutes to make a batch of Salted Caramel Sugar to top them with. It’s a simple addition to an already simplified recipe, but it makes the cupcakes that much more special. The added sweet-salty crunch is a tasty bonus too! When you are selecting cookies for these Gingerbread Icebox Cupcakes, look for varieties that are a little bit thicker. If they are too thin, as some gingersnaps are, they won’t achieve that perfect, cake-like texture. I used a brand called McVitie’s that I found at Cost Plus/World Market. Β If you feel so inclined, you could even make your own. These easy icebox cupcakes are perfect for entertaining. They make for a no-stress, no-bake dessert that’s sure to be a crowd pleaser. You can serve them in jumbo cupcake liners or even in small jars. Just plan ahead so you can leave them to their refrigerator magic overnight. Looking for more gingerbread inspiration? Be sure to check out this gingerbread with salted caramel sauce and these gingerbread sandwich cookies here on My Baking Addiction. Gingerbread Icebox Cupcakes Yield: 12 cupcakes Prep Time: 15m Cook Time: Overnight Rest Time Ingredients: 48 gingersnap cookies (look for thicker cookies) 1 1/2 cups heavy whipping cream 2 tablespoons powdered sugar a splash of pure vanilla extract ground cinnamon For the Salted Caramel Sugar: 3/4 cup granulated sugar maldon sea salt flakes Directions: Using an electric hand mixer or a stand mixer, combine the cream, sugar, and vanilla. Whip until thick. Prepare 12 jumbo cupcake liners and place a gingersnap in the bottom of each. Top the cookie with a spoonful of whipped cream then layer with a second cookie. Repeat until each cupcake liner has four cookies topped with cream. Sprinkle with cinnamon. Refrigerate overnight or for at least 6 hours. When the cupcakes are ready, they will be easy to slice and have a cake-like texture. To make the Salted Caramel Sugar, line a baking sheet with parchment paper. Pour 3/4 cup sugar into a heavy bottomed pan and spread evenly. Heat over medium-low heat, watching constantly and carefully. The sugar will begin to liquefy along the edges first. Watch it carefully as it liquefies, using a high heat spatula to break up any clumps. When it has liquefied completely and resembles a shiny penny in color, remove from heat. Temperature should be about 340 to 350 degrees Fahrenheit. Pour evenly onto the prepared parchment paper and sprinkle generously with sea salt flakes. The sugar will have hardened in about 5 minutes, at which point you can crush it up and sprinkle it on top of the cupcakes. posted in Autumn Desserts, Autumn Recipes, Christmas, Cinnamon, Cupcakes, Desserts, Easy Recipes, Ginger, Heavy Cream, Holiday Recipes, No-Bake, Salted Caramel by Allison Hi, I'm Allison! I'm the author of Some the Wiser, where I chronicle my journey as a single mother with four hungry mouths to feed. Living life deliberately isn't always easy, but it helps when you have good food to eat! more by Allison » enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

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