Sarah Di Lorenzo is here with easy recipes you can make with the ingredients you already have in your pantry.
Sarah Bernhardt kager – Opskrift på klassiske Sarah Bernhardt kager. Sarah Bernhardt kager er små lækre luksus dessertkager med en nøddemakronbund, chokoladecreme og tempereret mørk chokoladeovertræk. Jeg har lavet kagerne med en blød chokoladeganache, men …
Nu har jeg efterhånden lavet en del chokoladekager og brownies, men intet slår denne her brownie cream puff cake. På dansk ville jeg nok kalde den en flødebolle brownie, en brownie med flødebolleguf eller en …
Two chocolate cake-like cookies with a whipped vanilla filling. These gluten free vegan whoopie pies will make your heart go pitter-patter! My son has a gluten intolerance and another student in his class has a peanut allergy. His teacher asked if I would make an allergen free Valentine’s Day treat for their class party. Of course! Making […]
These Boozy Desserts are sure to get your grown up party started in no time! Boozy Blueberry Milkshake. Bailey's Chocolate Mousse. Bourbon Bacon Brittle.
Jelly-filled donuts with orange zest and powdered sugar. These Vegan Sufganiyot are an egg- and dairy-free version of a Hanukkah treat.
Anyone can make flaky, delicious croissants with this cheater dough recipe! Butter is spread over the surface of the dough and then folded instead of using a butter block. The dough is lovely to work with and can be used to make delectable pastries.
Sarah Bernhardt kager er en klassisk sød sag, som man ofte finder hos konditorer. Det er en vidunderlig delikat kage med en makronbund, chokoladetrøffel og chokoladeovertræk. Helt simpelt, men så ufattelig lækkert. Som en lille hapser til kaffen eller et sødt punktum efter en dejlig middag. De fine Sarah Bernhardt kager er ikke svære at lave, særligt ikke hvis du bruger købte makroner. Men hvis du har modet og tiden, kan jeg varmt anbefale dig at lave hjemmelavede makroner, og det ekstra skønt.
Jeg elsker å lage disse Sarah Bernard kjeks, det er kjapt og enkelt å lage og magisk gode. Disse kjeks har jeg fylt med en sjokolade kaffe krem, og dyppet i mørk sjokolade og drysset over litt havsalt. Disse er bare så gode, og er sikkert på at om du lager disse engang det kommer å
Stunning Neapolitan cookies with made with strawberry, vanilla, and chocolate dough. A cookie with three flavors in one bite!
Cheesecake is een dessert dat zó tijdloos en veelzijdig is dat elke thuisbakker wel een eigen versie heeft. Maar wat onderscheidt een goede taart van een onvergetelijke? We gingen op zoek naar het antwoord en vonden het bij niemand minder dan toppatissier Sarah Renson. Zij deelde met ons haar ultieme recept voor een waanzinnig lekkere gebakken cheesecake.
These decadent chocolate tacos are full of different flavours and textures – crunchy popcorn, creamy ganache and pops of aerated chocolate. It's a delightfully playful dish.
Met een leuk dessert uit de hoek komen na een geslaagd diner is hartstikke fijn. Het is een ideale afsluiter van je diner en op die manier kan je nog wat langer tafelen en blijven kletsen. Sarah Renson, voormalig patissier van Sergio Herman en zaakvoerster van haar twee eigen zaken in Leuven, deelt met ons haar heerlijke recept van dé perfecte dame blanche.
These homemade vegan croissants are buttery, flaky, and fluffy. Just as delicious as classic croissants, but with all plant-based ingredients.
A brown sugar version of sugar cookies, with a touch of molasses. Rich in flavor, with crisp edges, an almost fudgy center, and beautiful crackles across the top.
Stunning Neapolitan cookies with made with strawberry, vanilla, and chocolate dough. A cookie with three flavors in one bite!
This heirloom recipe for Cottage Cheese Pie makes a simple, sweet dessert or breakfast pie, smelling deeply of nutmeg with the tang of fresh lemon. You’ll want two pieces.
This recipe was contributed by Sarah House for Bob's Red Mill Test Kitchen. Most of the time involved with this recipe is spent allowing the dough to rest, so do not be afraid to tackle this recipe. The flaky layers of goodness that result are well worth the time spent. This will yield 36 oz. Enjoy!
The Israeli crumble cheesecake is not too sweet and full of crumbly texture with every smooth, delicious, creamy bite.
It is ludicrously easy and sets straight away. The only thing that you might find is that it takes a while to melt the marshmallows (and don't forget the water like I almost did, it will burn if the marshmallows are sitting at the bottom of the pot) and I wanted to set aside some time for the chocolate mixture to cool so that my thick whipped cream didn't collapse. I set the pot of melted chocolate in a cold water bath and within 5-10 minutes while I was whipping the cream it had started to set and cooled well enough to fold in the cream. I used milk chocolate as I had used up all my dark chocolate on other things and didn't have the time to buy some. The most fun part about this apart from eating it is dolloping it in the glass, it has the perfect dolloping texture and holds its dolloped shape. And whatever you do, don't refrigerate it like I did, it becomes a bit too hard and loses it light mousiness. Keep it at room temperature and it will be lovely, soft and light.
Dreamy mahalabia, a creamy and aromatic pudding flavored with orange blossom, rose, pistachios, and honey. This was one of my favorite desserts as a child and it always brings back festive memories…
Though this recipe calls for a raspberry garnish, feel free to swap in caramelized apples or toasted pistachios. When working with phyllo dough, make sure to keep the unused phyllo sheets covered as much as possible, as they tend to dry out quickly.
Bokkenpootjes zijn geweldige koekjes voor bij de koffie en een streling voor het oog. En wij hebben goed nieuws, want op kookzender Njam! neemt ze je in haar nieuwe bakprogramma Sarah's Sweet Table mee in haar zoete wereld. Sarah Renson deelde alvast haar recept voor bokkenpootjes met ons, zo kan iedereen deze lekker koekjes maken. Dit recept is voor 20 bokkenpootjes. Maak jij ze klaar?© Njam! - Sarah's sweet table - Sarah Renson
These chocolate chipless cookies have perfectly crisp edges and a thick, gooey center! Dark brown sugar and a good dose of vanilla give them rich, caramel notes.
Apples, cinnamon, sugar, and butter all wrapped up in the flakiest dough! These morning buns are made with both chopped apples and apple cider for incredible flavor.
J’adore tester de nouvelles recettes de cookies. Dès que je vois un petit truc différent dans le déroulé d’une recette, ça me…
Anyone can make flaky, delicious croissants with this cheater dough recipe! Butter is spread over the surface of the dough and then folded instead of using a butter block. The dough is lovely to work with and can be used to make delectable pastries.
These Brioche made the Top 9 on Foodbuzz today 30th April 2011. Thank you to the Foodbuzz community! Happy Buzzday :) I used Sarah-Jane's brioche moulds from siliconemoulds.com. to make the brioche. They came out adorable with little buns on their heads. I thought it was quite funny when I picked one up and the little bun-head rolled off almost immediately. But it was only the one. How comic it would have been if all of them had rolled off. These were the silicone moulds from siliconemoulds.com that Sarah had mailed me. As always nothing could be easier than un-moulding from a silicone mould. Effortless. A tip I had learnt so that the tops are perfectly middle when they finished baking was to depress the base dough in the middle right to the bottom with your thumb before brushing egg yolk and placing the bun-head on top. Generally, it worked except for a few. But lopsided or not they were delicious, soft, buttery and adorable. What more does one need in a bun. They photograph well too. But breads always do. So do milk bottles ~ And then buns. And their bun-heads ~ I wish I had something more to say ~ But I don't. So here's the recipe ~ adapted from Lemons and Anchovies The brioche dough is usually kept in the refrigerator overnight retarding the dough to develop the flavour and stiffen the rich, buttery and soft dough for easier handling....Wikipedia 2 1/2 cups all-purpose flour Pinch of salt 2 tablespoons sugar 1 package dry yeast (2 1/4 tsp) 3 eggs beaten plus one more, beaten, for glazing 3 tablespoons room temperature milk 1/2 cup unsalted butter, diced Sift the flour and salt into a large bowl; stir in sugar and yeast. Make a well in the center of the mixture and add the eggs and milk. Beat the eggs and milk together and gradually incorporate the dry ingredients, making a soft dough. Transfer the dough onto a lightly-floured surface and knead well for about five minutes, until it is smooth and elastic. I had floured my hands rather than sprinkled flour onto the board when it was sticky. Add a few pieces of room temperature butter to the dough and continue to knead until the butter is incorporated. About 2 minutes of kneading for each addition of butter. Continue this process until you have added all the butter. I kneaded a few more minutes after the butter has been added until I stopped seeing chunks of butter in the dough. I wrapped in plastic wrap anyway and chilled for about 2 hours. I did not bother greasing the brioche moulds. Take a golf ball size of douh and shape into a ball. Place seam side down into the mould. Fill up the rest of the moulds similarly and let it rise until double in size. I can't rememebr how many minutes it took. Maybe 30 - 40minutes. Meanwhile shape smaller balls of dough into small rounds for the bun-heads. Keep aside. Press your thumb inot the middle of a risen risen dough. brush the top with egg yolk and stick a bun-head on the top. Do the same for the rest. Cover the balls and allow them to rest for 30 minutes or until doubled in size. Preheat oven to 400ºF. Before baking brush all buns with beaten eg. Bake until golden and puffed. About 12-15 minutes.
This month in Mena's Cooking Club, I am travelling to Lebanon our host Sarah choose this recipe. The Lebanese, take kaak for granted, it belongs to daily life. Kaak is not a supermarket type of bread; it is street food,. There is early morning kaak - crunchy sticks sprinkled with sesame - served with coffee and there is afternoon kaak - a round pouch-like puff with a handle - generally sold by peddlers on motorbikes . There are also the feast days kaak or dainty little cakes filled with dates, walnuts or pistachios also known as Maamoul. Ingredients 2.1/2 Cups All Purpose Flour 1/2 Cup Milk - Warm 1/2 Cup Water - Warm 3 Tablespoons Butter 3 Tablespoons Sugar 2 Teaspoon Instant Yeast 1 Egg - beaten for brushing 2 Tablespoons Sesame seeds Method Warm the milk in saucepan and leave the butter to melt in it. Stir the sugar in and dilute it. Let is cool slightly. Add the yeast and stir until combined. Place the flour in bowl, add the milk mixture. Combine all the ingredients together. Transfer the dough onto a work surface and fold and stretch it with your hands to get lots of air in. As it starts to come together it will come clearly off the work surface. This should take you about 10 minutes. Alternatively you can knead it in a machine for about the same amount of time. Form the dough into a ball and place it in a oiled bowl, cover with a cling film. Leave to rest for an hour or two in draft-free place. The dough is ready when it has doubled in size. Divide the dough into 20 pieces of equal size. Roll each of the pieces into a sausage-like shape and bring both ends together and pinch to achieve a ring . Place each of these rings, on an well oiled oven tray lined. Leave the rings to prove for about 30 minutes. They should again puff and double in size. Brush them with egg wash and sprinkle sesame seeds. Pre-heat the oven to 180°C and place the baking tray in the middle shelf. Depending on your oven kaak should bake in about 15 minutes. The tops are then a golden brown colour and the dough firm and spring-like to the touch. Turn out onto a wire rack. Leave to cool. Labels: Breads, Continental Cuisine, Mena Cooking Club An InLinkz Link-up
A recipe for deeply colored cinnamon beet rolls made with pureed beets, orange zest, and a hint of ginger.
The very best chocolate cake with a moist, tender crumb, rich chocolate flavor, and perfect chocolate buttercream frosting. This recipe is based off Hershey's black magic cake, made with hot coffee and an extra egg.
This gluten-free sticky date pudding is that good I always end up having seconds, thirds or even fourths. Yep, I am a pretty big eater, but it also shows how good this recipe is.
These vibrant, fruity sugar cookies are infused with white chocolate and freeze-dried raspberries. The two doughs are pressed together to make half-and-half cookies! They have crisp edges and a soft, chewy center.
I am moving an inch at a time on my baking trail. I have not been baking much for the past few weeks...was busy catching up with things that I have left behind...like watching tv drama and keeping up with the household chores. I have been wanting to make these melt-in-the-mouth German cookies when I first saw it at my baking pal, Sherlyn's blog. I bought the bag of potato starch weeks ago, but it was on a spurt of the moment that I decided to bake them...even though I was recovering from a fever. My younger son as usual, was always keen and eager to help me with baking, and lately he is into cooking. I have to thank him for being a very caring child. Besides gladly playing nurse, he was very spontaneous in helping out with simple chores when I was sick. It was a hot and humid evening when we went about whisking the butter and the sugar. After adding the flour mixture, we couldn't really form a dough...the mixture was still batter-like instead of doughy. I was certain that I didn't get the measurement wrong. The only thing I could pin-point was the additional one teaspoon of vanilla extract I added in. It could also be due to the weather, the room temperature was 31.5 degC...the butter was already very soft to the extend of appearing greasy when I was done with the mise en place...and there was nothing much to prepare since there were only 4 ingredients! I decided to let the dough chill in the fridge and it was a good thing I did. We could finally form the mixture into cookie doughs. Due to the extreme heat, the dough started to soften as we continued to work them into small rounds. I was expecting the cookies to spread upon baking but all of them turn out well. The cookies were nicely baked...slightly pale on top but the bottoms were lightly browned. These delicate cookies certainly live up to the name...the buttery crumbs simply melts away in your mouth! My boys found them so addictive that they couldn't help popping one after another into their mouths. Since there are so many recipes on my to-do list, I usually do not go back to the same recipe again too soon. These cookies are so good and so simple to prepare, I was addicted to baking them. I made another batch again two days later, but this time I mixed in 1 teaspoon of matcha green tea powder to half of the dough, and 1 tablespoon of unsweetened cocoa powder to the other half. I made the doughs much smaller so that my boys could easily pop them into their mouth without leaving crumbs all over. The dough was easier to shape due to the 'drying effect' of the matcha powder and the chocolate dough was also quite dry as I have added too much cocoa powder. As suspected, the chocolate cookies tasted bitter...would have to cut down the cocoa powder or use more icing sugar if I were to make these again. I paired them with a cup of slightly bitter coffee, and they didn't taste that bad...what to do, no one wants to eat these chocolate ones :'( These matcha morsels are pretty nice with just a hint of matcha flavour lingering on the background. Nevertheless, my boys still prefer the plain, vanilla ones. I packed some for my cake friend, and carried it with the greatest amount of care during the journey. However, just before I gave it away, I dropped the whole bag and the cookies were all crusted. I was so devastated and there was no one to blame but myself! Anyway, I was feeling very thick-skinned that day and went ahead to give it away. I couldn't imagine how my friend picked up the bits and pieces of cookie crumbs, lol! Fortunately, I learned later that she has actually made these cookies before, otherwise I would not have done justice to these delicious cookies. Melt-in-mouth German Cookies 德式酥饼 Ingredients (makes 60 pieces) 125g butter, soften at room temperature 40g icing sugar, sifted 1 teaspoon vanilla extract (optional) 125g potato starch 80g cake flour Method In a mixing bowl, beat butter and icing sugar till light and fluffy. Add in vanilla extract (if using) and mix well. Sift in potato starch and cake flour. With a spatula, mix to form a soft dough. Note: if the mixture appears too soft and wet to shape, leave the dough to chill in the fridge for about 10-15mins . Roll dough into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork). Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown). Recipe source: adapted from Small Small Baker
sour cherry and chocolate rugelach. make these!
When it's too hot to turn on the oven, opt for these easy tarts instead, with a creamy, spiced milk topping over a biscuit crumb base.
What’s your all-time favorite food? Like if you had to eat ONE kind of food the rest of your life, what would it be? Italian? Mexican? Thai? I guess it’s not really fair to ask that que…
Get ready for holiday get-togethers, DIY gifts, and cookie exchanges with these Amazingly Delicious Christmas Cookies your friends and family will love!
Stunning Neapolitan cookies with made with strawberry, vanilla, and chocolate dough. A cookie with three flavors in one bite!
