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Tweet #pin-wrapper > a {background-image:none !important;} 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

2 1/4 lbs cocktail sausage links 2 tablespoons sesame oil 1/2 cup honey 2 tablespoons soy sauce 1 Preheat the oven to 200C/400 degrees F. 2 Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin. 3 Whisk together the oil, honey and soy sauce and pour over the sausages. 4 Mix all together. 5 Bake for 25 to 30 minutes. 6 Give them a stir about halfway through cooking.

Source: food.com

250 g dried butter beans 125 g barley 250 g parsnips (1-2 whole parsnips) 250 g carrots (2-3 whole carrots) 1 large onion (roughly chopped) 1 bunch parsley 500 g potatoes (peeled) 2 1/4 liters vegetable stock 1 tablespoon caster sugar 1 soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is. 2 chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice. 3 stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.

Source: food.com

1 onion , peeled 1 celery rib 2 tablespoons garlic oil 1 teaspoon dried thyme 2 (14 ounce) cans diced tomatoes 3 1/3 cups water (use the tomato cans, you need 2 full cans) 1 teaspoon sugar 1 teaspoon kosher salt , flakes or 1/2 teaspoon table salt fresh ground black pepper , to taste 1 Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs. 2 Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes. 3 Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs. 4 Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy. 5 Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.

Source: food.com

1 day-old loaf unsliced white bread, crust removed and broken into 3/4-inch cubes 2 pints whole milk (1 liter) 1 onion , peeled and quartered 4 cloves 2 fresh bay leaves 1 teaspoon white peppercorns 2 blades fresh mace or 1 teaspoon ground mace 2 teaspoons salt 1 ounce butter (30g) 2 tablespoons double cream (optional) or 2 tablespoons clotted cream (optional) or 2 tablespoons whipping cream (optional) 1 fresh nutmeg , for grating 1 Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/(3/4-in) in size. You should end up with 175-200g (6 1/4-7 /4 oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. 2 Pour the milk into a saucepan. Press a clove into each quarter of the onion. 3 Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. 4 Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. 5 After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. 6 Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. 7 Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. 8 Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

Source: food.com

1 bunch flat-leaf Italian parsley 1/2 lemon, juice of, fresh 1 -2 tablespoon capers , packed in briny liquid, drained 1/2 small red onion , halved, thinly sliced (or other sweet onion) extra virgin olive oil , to taste (high quality) black pepper , freshly ground, to taste 1 Place drained capers in a small bowl of cold water and let soak about 10 minutes. 2 Meanwhile, wash, stem, and drain parsley well. 3 Set parsley on a large plate or small platter in a big mound. 4 Slice as many red onion slivers as you like and sprinkle over the parsley. 5 Drain capers again and sprinkle over the salad. 6 Squeeze the juice of 1/2 a fresh lemon over the salad. 7 Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper. 8 No need to add any salt- the capers are salty enough. 9 Do not toss. 10 Wait 5 minutes, then serve.

Source: food.com

1 1/2 cups cold mashed potatoes 1 (14 ounce) can salmon (organic preferred) 1 tablespoon unsalted butter , melted, if potatoe does not have enough, plus extra unsalted butter , for frying 1 pinch cayenne 1/2 lemon, zest of , grated salt and pepper 1/2 cup matzo meal 2 eggs 1 In large bowl mix together all fish ingredients with hands. 2 Cover sheet with plastic wrap. 3 Plunge hands back into mixture and form fat palm size patties. 4 Place on sheet. 5 Put in fridge for 20 min to 1hr. 6 Coating mix: In shallow bowl beat 2 eggs. 7 Dip fish in egg then in 1/2 cup Matzo meal. 8 coat well. 9 Melt butter and a bit of oil and fry till golden brown. 10 About 4-6 min each side.

Source: food.com

9 1/2 kg pork shoulder, skin scored 6 garlic cloves 1 cm length fresh ginger 2 fresh red chili peppers (or 1 teaspoon dried red chili pepper flakes) 3 tablespoons olive oil 4 tablespoons rice vinegar 1 The day before you plan to serve the pork, preheat your oven (make sure it's clean) to the highest heat possible. 2 Sit pork skinside up on rack in a roasting tin. 3 Chop garlic and ginger, and then pound to a paste in a pestle and mortar, add chilli or chilli flake and 1 tbsp of oil and 2 tbsp vinegar until spreadable. 4 Rub this paste all over scored skin, pushing it into the cut lines of the rind. Place pork in oven and cook 30 minutes. 5 In bowl that paste was in, pour the rest of the oil and vinegar. When pork has been in oven half an hour remove it from the oven, switch heat down to 120 degrees Celsius 6 Turn pork over (best to use oven gloves for this, though they will get dirty). Pour oil and vinegar over the underside (now the top of the pork)and put back in the low-heated oven for 23 hours. 7 About half an hour before you're ready to eat, turn oven back to the highest it will go, remove pork and turn it back crackling side up. Put it back in the oven for 30 minutes to get it hot and crisp. It may need another 10 minutes to get it really crisp. 8 Remove pork from oven, slice off the crackling and break it into pieces. Carve meat into slices and serve with crackling.

Source: food.com

1 inch piece ginger , peeled 4 garlic cloves , peeled 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried chili pepper flakes 4 tablespoons ground almonds 1/2 cup water 5 cardamom pods , bruised 1 cinnamon stick , broken in half 2 bay leaves 4 cloves 1/4 cup vegetable oil 3 lbs boneless chicken thighs, each cut into 2 2 onions , finely chopped 1 cup Greek yogurt 1 cup chicken stock 1/2 cup heavy cream 1/2 cup sultana (golden raisins) 1 teaspoon garam masala 1 tablespoon sugar 1 teaspoon salt 3/4 cup sliced almonds, toasted, to garnish 1 Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. 2 Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. 3 Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. 4 Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through. 5 It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. 6 So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

Source: food.com

Spiced Apple Cider posted by Jamie on September 26, 2014 Fall is here and with it comes a shift in weekend cocktails. Cozy drinks like this Warm Spiced Apple Cider embrace the flavors of the season and are more than welcome on cool, Fall nights. Fall is officially here and I couldn’t be more thrilled. Like many Fall loving folks, as soon as that calendar flips to September I have an undeniable weakness for anything apple and pumpkin flavored. From sweets to savories to drinks, pretty much anything I consume from now through November will be laced with my favorite fall ingredients. Cocktail Fridays are no exception. I’m a long standing devotee to simple, seasonal cocktails and am always on the lookout for new ways to serve up some of my favorites. Well, a few weeks ago I was presented with a mammoth display of local apple cider as soon as I walked into the market. I’m proud to say that I didn’t hesitate as I walked straight over to the wall of cider and loaded my cart up with several gallons of my favorite drink. While I knew much of the cider would be consumed chilled and straight from the fridge, I also knew that some would be earmarked for a warm Fall cocktail. I’ve been making mulled apple cider for years and an Autumn party at our house is never complete without a pot of simmering, spiced apple cider. This year I wanted to mix things up a bit and add a vanilla bean and a pinch of cardamom to the mix. The resulting Warm Spiced Apple Cider is a veritable mug full of comfort. A shot of good bourbon and dollop of sweetened whipped cream only increase the yum factor of this cozy cocktail. If your home hasn’t been graced with cool fall breezes, check out my simple (iced) spiked caramel apple cider. Either way, I hope you are enjoying the flavors of the season! Spiced Apple Cider Yield: 5 servings Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: 4 cups fresh apple cider 2 cinnamon sticks 1/8 teaspoon cardamom 1 vanilla bean 4 ounces bourbon (optional) - I used Makers 46 sweetened whipped cream and cinnamon for serving Directions: Place apple cider, cinnamon sticks and cardamom in a medium size sauce pan set over medium heat. Split vanilla bean lengthwise with the tip of a sharp knife and scrap out the seeds using the back of the knife. Add bean pod and seeds to the pan. Bring cider to a simmer and reduce heat to low, allowing the cider to cook for about 15 minutes. Strain cider through a fine mesh sieve to remove cinnamon sticks and vanilla bean solids. Divide cider among four heat proof mugs and stir 1 ounce of bourbon into each glass (if using). Top each with a dollop of whipped cream and a pinch of cinnamon. Serve warm. Note: Leave the bourbon out for a wonderful, kid friendly beverage. 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 suspect there is an, as yet, unidentified recessive gene that explains why some of us like rice. While I am selective in its preparation, I happen to love the stuff, and given my druthers, I'd have a bowl of fried rice for breakfast and pearl (rice) balls for lunch whenever I could. As a matter of fact, I've featured over 300 recipes on the blog that use rice as a major ingredient. Never satisfied, I'm adding another recipe to that category tonight. I, quite by chance, stumbled on Nigella Lawson's recipe for Lemon Risotto. It caught my eye because it was scaled to feed two people as a main course and I'm always on the lookout for recipes that can be added to my Table for Two collection. I think you'll enjoy this dish. It is creamier than most risottos and it's packed with subtle flavor. If you eat it as soon as the cream and cheese enrichments are added, you'll have an exceptional meal, but do be forewarned, if you allow the rice to sit and cool, it loses its fresh flavors and becomes goopy. I do hope you'll give this recipe a try. It is not difficult to prepare and it makes a marvelous light meal for two. Here is how the risotto is made. Nigella's Lemon Risotto ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 2 shallots 1 rib celery 1/4 cup unsalted butter, divided use 1 tablespoon olive oil 1-1/3 cups risotto rice, preferably Arborio Approximately 1 quart vegetable stock 1/2 unwaxed lemon, zested and juiced Needles from 2 small sprigs fresh rosemary, finely chopped 1 egg yolk 4 tablespoons grated Parmesan, plus more, for garnish 4 tablespoons heavy cream Good grating black pepper Maldon or other sea salt, to taste Directions: 1) Put shallots and celery into a mini food processor and blitz until they are finely chopped. Heat 2 tablespoons butter, oil and shallot and celery mixture in a wide saucepan, and cook to soften mixture for about 5 minutes, making sure it doesn't stick. Mix in rice, stirring to give it a good coating of oil and butter. Meanwhile, heat stock in another saucepan and keep it at simmering point. 2) Put a ladleful of stock into rice and keep stirring until stock is absorbed. Then add another ladleful and stir again. Continue doing this until rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle. 3) Mix lemon zest and rosemary into risotto, and in a small bowl beat egg yolk, lemon juice, Parmesan, cream and pepper. 4) When risotto is ready - when rice is no longer chalky, but still has some bite - take it off heat and add bowl of eggy, lemony mixture, and remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in. Yield: 2 servings. Older Posts One Year Ago Today: Two Years Ago Today: Rum and Eggnog Quick Bread Cinnamon Pecan Wafers Three Years Ago Today: Four Years Ago Today: Yiaourtopita - Greek Lemon and Yogurt Cake Christmas Cookie Round-Up

Source: oneperfectbite.blogspot.com

Glazed Vanilla Bean Scones posted by Jamie on January 15, 2015 Glazed vanilla bean scones make an inspired and easy breakfast. Enjoy them on Sunday freshly baked, and as a treat the rest of the week too! This is a sponsored post on behalf of TapInfluence and Yulu Yogurt. Thank you for continuing to support brands that help make My Baking Addiction possible. Here we are, you guys. A brand new year. 2015! How is that even a real thing? I mean, this is the year Marty McFly went to in Back to the Future 2. Where the heck is my hoverboard? I don’t have a hoverboard, but what I do have is an unerring need to bake. I know, it’s the new year and we’re supposed to be all healthy healthy blah blah blah, yoga, pilates, work your core, etc. And I’m there with you, I really am. I’m all about maintaining balance and staying healthy, especially for our little girl. But Mama also loves to bake, and the two don’t have to be mutually exclusive. Especially when you can plan your recipe around fresh, quality ingredients. Take these Glazed Vanilla Bean Scones. You can make scones with a lot of different things – sour cream, buttermilk, heavy cream, and even yogurt. I got the chance to try Yulu Aussie-style Yogurt before it hit shelves, and boy oh boy was I surprised at how much I loved it. Have you ever tried Aussie-style yogurt? You guys – I’m obsessed. Aussie-style yogurt has as much protein as Greek yogurt – a whopping 9 grams – but it’s extra creamy. Yulu Aussie-style Yogurt uses a process that smoothes the yogurt twice, and oh my gosh – it feels like a breakfast of true decadence, without the actual decadence. Oh, and don’t let Aussie-style make you think this is some fine fancy imported food. It’s not. It’s just fine fancy food made here in the good ol’ USA. After enjoying several different flavors of Yulu Aussie-style yogurt with a bit of granola and fresh fruit as our breakfast, Eric and I decided it was time to try our hands at baking with Yulu, and we were not disappointed. These Glazed Vanilla Bean Scones are light, fluffy, and heavenly with vanilla flavor. The ingredients are simple. Yulu only uses ingredients you can pronounce, like milk, sugar, and vanilla. Really! That’s it. But this yogurt is like nothing you’ve ever tasted before, and you guys – you’ve GOT to try it. I loved adding Yulu Vanilla Bean Yogurt to these scones, because I knew going in that these honest ingredients would only make this scone recipe shine, and I was right. We could not stop eating them – fresh out of the oven they smelled divine. Once cooled, I topped them with a smooth vanilla glaze – vanilla overdrive, friends. And it is SO good. These scones are fantastic on the day they’re made – and are even delicious crumbled over the top of your favorite Yulu Aussie yogurt. In my opinion, though, they’re even better the second day and third day, so long as they’re kept in an airtight container. The vanilla flavor just gets deeper and more fragrant, making this a perfect breakfast to enjoy on your morning commute. I don’t know about you, but my 2015 resolutions include baking more good stuff, just like these Glazed Vanilla Bean Scones! Vanilla Bean Scones Yield: 8 scones Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Ingredients: For the Scones 1/3 cup sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1 5.3-ounce container Yulu Vanilla Bean Yogurt 1 large egg 1 teaspoon pure vanilla extract For the Glaze 3 tablespoons unsalted butter; melted 1 cup confectioners’ sugar; sifted 1/2 vanilla bean, seeds scraped 1 tablespoon all-natural vanilla coffee cream* 3-5 teaspoons milk Directions: Preheat oven to 400Β°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the sugar, flour, baking powder, baking soda and salt until combined. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal. In a small bowl, whisk the yogurt, egg and vanilla until smooth. Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be pretty sticky at first, but as you press, the dough will come together. Place dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla bean seeds, vanilla coffee creamer and milk. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice. Notes: If you don't have vanilla coffee creamer, you can milk and 1/2 teaspoon pure vanilla extract. Scones store well in an airtight container for up to 3 days. Adapted from allrecipes This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine. 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

Potato Quiche posted by Jamie on April 2, 2015 Potato quiche may be loaded with ham, bacon, cheese, and onions – but that just means it’s loaded with flavor too. Made easy with a quick Bisquick crust! This is a sponsored post on behalf of Bisquick and Betty Crocker, two brands I have loved my entire life. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible. We’re finally adapting to life in our new home, which means that it no longer feels like a random vacation rental property. It also means that I’m not waking up at 3AM in a panic wondering where the heck I am. One of the things I’m so excited for, being in our new place, is the ability to start celebrating holidays in the same house I know Elle will spend her whole childhood in. I’m already imagining where decorations for each holiday will go, and I’m so excited to plan each holiday menu! Starting with Easter. I don’t know about you, but I think brunch is where it’s at for holidays like Easter. Easy to make breakfast casseroles and quiches, a little fresh fruit, and everyone’s fueled for the egg hunt. Even if you’ve just moved across a state, you got this! That’s where this Loaded Potato Quiche comes in. It’s absolutely packed with flavor. The filling is made from hash browns, savory ham, sharp Cheddar cheese, green onions, eggs, and perfectly crispy bacon. There’s not a single ingredient there I think you could possibly resist, amiright?! The crust couldn’t be easier. Made with Original Bisquickβ„’ mix, butter, and boiling water, it comes together in seconds. Seconds. And it’s perfectly buttery and delicious. A great base for a magnificent quiche. I’ll tell you a secret. Quiche sounds fancy. And difficult to make. But the truth is, it’s just a breakfast casserole baked round in a pie pan, with a buttery, crisp crust. It’s IMPOSSIBLY easy to make. And everyone you gather with for Easter will be beyond impressed at your brunching capabilities. No need to tell them you needed two bowls and a whisk to make it happen. Check out other Bisquick Easter recipe inspirations on the Betty Crocker website, and follow #getyourbettyon on Facebook and Twitter. Potato Quiche Yield: 8 servings Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Ingredients: For the Crust 2 1/2 cups Original Bisquickβ„’ mix 6 tablespoons cold butter 1/4 cup boiling water For the Filling 1 1/2 cups chopped cooked ham 1 1/2 cups frozen diced hash brown potatoes, thawed 1 3/4 cups shredded sharp Cheddar cheese (6 oz) 3 medium green onions, thinly sliced (about 3 tablespoons) 5 large eggs 3/4 cup half-and-half 1/4 teaspoon freshly ground pepper 6 slices bacon, crisply cooked, crumbled For the Garnish Sour cream, if desired Additional sliced green onions, if desired Directions: 1. Heat oven to 350Β°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. 2. Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. 3. Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. 4. Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions. Notes: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine. 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

Cheeseburger Tater Tot Casserole posted by Jamie on February 12, 2016 Cheeseburger Tater Tot Casserole is everything you need for a cozy winter dinner. Even better, the recipe easily doubles or triples to feed a crowd! This post was sponsored by KRAFT, HEINZ and ORE-IDA, and I was compensated to write it. Regardless, what I have written reflects my own opinion and experience. I hope you find it useful. Thank you for continuing to support the brands that make My Baking Addiction possible. There’s been a lot of talk around here lately about the dinner game getting better – remember my Homemade Sloppy Joes post? We’re doing our best to make a change here, one that we need to stick so we’re not resorting to PB&Js with carrot sticks three times a week. I mean, don’t get me wrong, I love a good PB&J, but that’s just not a great habit to instill in my little babe. We’ve been working hard on getting Elle to try new things, and I’ll tell you – the secret to our success? Gumballs. The kid loves gum, and she doesn’t swallow it or anything. She actually chews it, and puts it in the trash when she’s done. I am flabbergasted, but also using it to my advantage every darn second I get. From eating broccoli and cucumbers to new textures like casserole, we’re using those little gumballs to our every advantage. Elle knows that if she tries everything on her plate, after dinner she can have a gumball. That’s right, I’m not above bribery, and I don’t mind. She’s eating spinach by the the fistful, you guys. We gave up casseroles for a while with this little one, because having all her food in one pot sort of freaked her out. And man, did I miss them. Especially now that it’s so cold. Winter is definitely present in Ohio, and all I want to eat are soups and casseroles like it’s my J-O-B. (Let’s face it, it kind of is..) Plus, casseroles are such a game changer when you’re trying to better your dinner game in the midst of a hectic schedule. So I’m pretty excited not only to share this Cheeseburger Tater Tot Casserole, but to tell you that my little babe loved it! We are all pretty excited that she ate a casserole and was happy about it. Everything you love about a cheeseburger and fries is here – hamburger, delectable homemade cheese sauce, HEINZ ketchup and mustard, and even dill pickle relish. You can definitely add in a can of diced tomatoes too, but tomatoes really aren’t our thing. It’s topped with ORE-IDAΒ TATER TOTSΒ, because.. well, tots! I personally will take a tot over a fry any day of the week, so I decided that’s how we’d top our casserole. My twist on the original midwestern “hot dish”. After I’d made this once for our little family, I was raving about it the fam, and totally got roped into making it again, for a whole crowd of people. It’s that good. Easy enough, this Cheeseburger Tater Tot Casserole easily doubles – you just need a second casserole dish. When you’re cooking for a crowd, it’s easier to buy the ingredients in bulk, and luckily, they’re all available at your local Sam’s Club. You can grab them when you’re grabbing paper plates and plastic cups, because who wants to do dishes after feeding a crowd? Not this girl! This is exactly the sort of recipe you need for these last weeks of winter that are hanging on. So comforting and cozy, and worth every single, solitary bite. It’s especially perfect for getting that delectable cheeseburger flavor when it’s too cold outside to fire up the grill. Cheeseburger Tater Tot Casserole Yield: 8 servings Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Ingredients: 1 pound lean ground beef 1/3 cup diced yellow or sweet onion 2/3 cup HEINZ ketchup 2 tablespoons HEINZ prepared yellow mustard 2 tablespoons HEINZ dill pickle relish 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups KRAFT Triple Cheddar Natural Shredded Cheese, divided use 32 ounce bagΒ ORE-IDAΒ TATER TOTSΒ Potatoes Directions: Preheat oven to 350Β°F. Butter a casserole dish, or spray with nonstick cooking spray. In a large skillet over medium heat, cook beef and onion stirring occasionally, until beef is brown; drain. Stir in ketchup, mustard and relish. Add salt and pepper to taste. Spoon mixture into prepared casserole dish and smooth into an even layer. In a medium saucepan over medium heat, melt butter completely.Β Slowly whisk in the flour until smooth. Continue to whisk while cooking the roux until it is golden brown. Slowly whisk in the milk, taking care to fully incorporate it with the roux. Keep whisking until the sauce is thick and bubbling; about 5 minutes. Stir in salt and pepper. Remove the pan from heat and whisk in 1 1/2 cups of cheese until it is completely melted and the sauce is smooth. Evenly pour the sauce over the meat mixture. Arrange the frozenΒ ORE-IDAΒ TATER TOTSΒ potatoes in an even layer over the cheese sauce. You will extra tots. Bake in preheated oven for 35 minutes. Remove from oven and sprinkle remaining cheese onto the tots. Return to the oven for an additional 5 minutes, or until the cheese is melted. If desired, sprinkle with fresh Italian parsley just before serving. Cheese sauce adapted from Stetted's Texas Tater Tot Casserole. 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

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! 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Source: mybakingaddiction.com

German baking, I don’t think, gets its due. It’s partially because the names of the pastries and baked goodsΒ don’t exactlyΒ roll right off most of our tongues. Kartoffel-KΓ€se Dinnede, Zitronenbiskuitrolle, Aachener Poschweck,Β SchwΓ€bischer Prasselkuchen, and, well…I’ll quit now, because it’s taking me too long to hunt down all those keys on my keyboard. And I’d rather be wrapping my tongue around GermanΒ cakesΒ and cookies, rather than trying to wrap it around their names.Fortunately Luisa Weiss, who writes one of my favorite blogs,Β Wednesday Chef, has published them inΒ a very accessibleΒ collection of recipes, Classic German Baking.Β This beautifully written cookbookΒ features traditional German favorites, adapted for kitchens everywhere. (And yes, there’sΒ a guide at the end of the book for how to pronounce everything.) It’s one of those cookbooks that you’ll bookmark several recipes in on your first glance, like I did. Then during the next few weeks, you’ll spend your way baking through them.Luisa was born in Berlin. Her mother is Italian, and she’s lived in Germany, France, and the United States. So you’ll be happy to hear that all the cakes, cookies, tortes and kuchens are completely do-able in any kitchen, using ingredients that are easy toΒ get. And for the few that might pose a challenge, like spiced plum butter and quark, she gives recipes on how to make them yourself.Before Luisa moved back to Germany a few years ago, in New York, she was a noted cookbook editor, so the recipes are well-written and carefully explained.Β I’ve bookmarked the recipe forΒ Basler Leckerli, the Swiss cookies that take a few weeks to cure. (I made them once, not from Luisa’s recipe, and mine came out as hard as bathroom tiles.) So I’mΒ anxiousΒ to give them another shot, and those are next on my list.For the holidays, there’s Christbrot, a Christmas Bread that’s a much easier take on Stollen.Β And those glorious squared ofΒ Bienenstich, a buttery cake with honey-caramelized almonds on top? Yes! Or however you say “yes”Β in German…I was gifted some apples by a neighbor who did someΒ picking, and had a packet of almond paste on hand from a visit to Sicily, and put them to use in the easy to pronounce Apfel-Marzipan-Kuchen. It’s a rich almond-scented cake with loads of apple flavor, which I think is understandable to anyone.Like all apple desserts, the flavor of this custard-like cake really depends on how good the apples are. Supermarket apples are usually quite dull in flavor and bred for looks, so they remain blemish-free. Flavor is often secondary.Because we see apples all year round, it’s easy to forget that they are a seasonal fall fruit. SoΒ now is the time of year to gather some good ones, and I recommend that you hit the farmers’ market and find some heirloom or locally grown varieties, which will take this kuchen, or cake…ΓΌbertrieben (over the top). Adapted from Classic German Baking by Luisa WeissI used a mix of apples, some tart, some less-so. Do use good-quality, flavorful apples, preferably ones from a farmers' market, which taste better than supermarket varieties. For suggestions on which apples to use, ask the people at the farm stand or choose those that have a fragrance. Apples are related to roses, so often have a faint, yet lovely, rosy smell. If your apples are small, use 6 of them.Luisa recommends grating the almond paste, which I didn't do, so I had to run the mixture through a food processor. Since my almond paste was "artisanal" it wasn't as moist as what you buy at the grocery story, so that may have been the culprit. So I recommend grating the almond paste in step #4. 4 medium apples, (1 3/4 pounds, 800g)1 lemon, zested and juiced7 ounces (200g) almond paste3/4 cup (150g) sugar1/2 teaspoon salt14 tablespoons (200g) unsalted butter, melted and cooled1 teaspoons almond extract4 large eggs, at room temperature1 cup, 3 tablespoons (150g) flour9 tablespoons (80g) cornstarch2 teaspoons baking powder, preferably aluminum free1. Butter a 9- to 10-inch (23cm) springform pan and line the bottom with parchment paper.2. Peel and core the apples. Divide the lemon juice into two separate bowls. Slice two of the peeled and cored apples into 1/2-inch (1,25cm) slices, and toss the apple slices in one bowl of lemon juice. Dice the other two apples into 1/3-inch (1cm) cubes. Toss in the other bowl of lemon juice.3. Preheat the oven to 350ΒΊF (180ΒΊC).4. Using a grater with large holes, grate the almond paste into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix until the almond paste is finely broken up.5. Add the melted butter, almond extract, and lemon zest, and continue mixing until smooth. Add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after each addition.6. Whisk together the flour, cornstarch and baking powder in a small bowl. Stir the dry ingredients into the almond batter mixture by hand, then fold in the diced apples, along with any lemon juice in the bowl.7. Scrape the batter into the prepared pan and smooth the top. Place the sliced apples in concentric circles on top of the batter, pressing them in very lightly.8. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. 9. Remove the cake from the oven. Warm the apricot jam in a small saucepan and brush it over the top while the cake is hot. Let the cake cool completely, then run a knife around the inside of the cake pan to release the cake, and remove the sides of the cake pan. Serving and storage: This cake is so moist, it doesn't require any accompaniment. However softly whipped cream, perhaps lightly spiced with cinnamon or allspice and a bit of vanilla or Cognac, would be welcome. CinnamonΒ ice cream would be lovely. The cake can be kept at room temperature for 3-4 days. Avoid freezing it, which could make it soggy. FAQsCan I make my own almond paste?I've not done it but it takes a very powerful machine (food processor) to get it as finely ground as purchased almond paste. Luisa has a recipe in her book (page 264) for those who want to give it a go. In the United States, I likeΒ Love 'n Bake, butΒ the tubes and packages of it sold in supermarkets (such as Solo or Odense brands) are generally of good quality, too. Can I use marzipan?Most marzipan is meant for modeling, so has more sugar (and sometimes glucose) added, to make it more pliable. So use almond paste, not marzipan. Nigella Lawson says that almond paste in England is called marzipan. So check that link for advisements if you live in the United Kingdom. Can I make this without nuts?Unfortunately, I don't know of a nut-free substitute for almond paste. Does it matter if my almond paste is blanched or unblanched?It's generally a matter of preference and what's available. Either will work in this recipe. Unblanched almond paste is darker in color, but harder to find. Is there a good way to remove this from the pan, for presenting and serving?You can run a knife or spatula underneath the kuchen to remove it from the pan bottom and lift it slightly with a spatula, then futz underneath to peel off the parchment paper and slide it onto a serving platter. (It sounds complicated, but it actually quite easy as the cake is not fragile. You can also use a glass bottom springform pan and omit the parchment paper. Related RecipesFrench Apple CakeCinnamon Ice CreamFrench Apple PieHarvest TartPumpkin Ice CreamApple Jelly  You might also like Lamingtons Chocolate, Peanut Butter and Pretzel Cupcakes Sweet Potato and Apricot Cake Categories: Cakes RecipesTags: almond paste apfel apple cake apricot jam Classic German Baking heirloom apples kuchen Luisa Weiss marzipan

Source: davidlebovitz.com

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