Imagine if Rice Krispies treats had a run-in with a jar of peanut butter and then doused with a melted medley of chocolate and butterscotch chips.
Greek Spaghetti is a delicious and easy pasta dish that is made with a homemade dressing, spaghetti noodles, feta cheese, veggies all full of rich Greek flavors in each bite. Serve this Greek pasta recipe as a side dish or main dish for a crowd.
Kouign-Amann, small ones Kouign-Amann, interior Crunchy, chewy, and caramelized sugary exterior. Buttery, soft, and tender interior. The flavor is that of a very sugary croissant. Just the scent in my house is fattening. These are goooooood. Yesterday, I watched a DVR recording of one of my very favorite Food Network shows, The Best Thing I Ever Ate. The Neelys selected this Kouign-Amann (pronounced queen ahmahn) that looked like a sugary, buttery, round croissant kind of thing. "I've made croissants," I thought to myself. "These look easy. I just need some of those ring mould thingies." Well, those ring mould thingies are expensive, so I started checking out some more google images of Kouign-Amann. There are some that look like they're baked in those rings; some seem to have been baked in muffin tins; some are almost flat; and many are large and baked in a 10-inch spring form pan. So I decided that I had some leeway, and decided to bake them as if I were putting them into a ring mould, folding them up into the middle, but not putting them in the mould. I tried using a toothpick to secure the four corners folded into the middle, and it sort of worked, for some of them. Next time, I think I'll probably just make these small because the small ones seemed to hold their shapes better than the large. Plus, one large one just seems so, so...well, large. I can see, though, why the Neelys love these so much. Very decadent. Very satisfying. Kouign-Amann --adapted from marthastewart.com Ingredients: 1 3/4 cups room temperature water 1 1/2 teaspoons sea salt 1 pound (4 sticks) plus 2 tablespoons unsalted butter, chilled 5 cups King Arthur Unbleached All Purpose Flour 1 package (2 1/4 teaspoons) instant yeast 3 cups white sugar, plus more for dusting Instructions: 1. In a liquid measuring cup, measure water and then add sea salt. Let stand until sea salt has dissolved completely. Meanwhile, melt 2 tablespoons butter in a small bowl in a microwave oven, or over low heat in a small pan. 2. In the bowl of a standing mixer fitted with a dough hook, mix the flour and the instant yeast. With the mixer on low speed, mix in the melted butter. Add the water/salt mixture, and continue to mix until combined into a ball of dough, about 3 minutes. Cover the bowl with plastic wrap and allow dough to rise about one hour, or until doubled. 3. After it has doubled, punch the dough down, wrap in plastic, and place on a baking sheet (not a large plate--a baking sheet). Chill in the refrigerator for 2 hours. 4. While the dough chills, unwrap the four sticks of butter and place side by side in a gallon size zip-top bag. Leave bag unzipped and start pounding the butter with a heavy rolling pin. Pound and roll until you have a squarish shaped slab of butter that is a little over 1/4 inch thick. Return to the refrigerator to chill for about 30 minutes. 5. Remove chilled dough from the refrigerator and unwrap onto a floured surface. Roll dough out to an 18-inch square. Cut the butter square out of the bag and place in the middle of the dough square so that each side of the butter square faces a corner of the dough square. Fold the corners of the dough over the butter to enclose. The original recipe says to pinch dough seams to seal, but I had so much overlap, that was unnecessary. 6. Roll dough into a 24 x 8 inch rectangle, making sure to flour the rolling pin and rolling surface as needed to prevent sticking. Brush excess flour with a pastry brush and then fold rectangle into thirds. Wrap the dough in plastic and place back on the baking sheet. Chill for 20 minutes. This completes the first turn. 7. Roll dough out again to a 24 x 8 inch rectangle and fold into thirds (second turn). Wrap and return dough to refrigerator again for 10-20 minutes. Dust the rolling surface with sugar, and then pour about 1 cup of sugar over the dough and roll out again to a 24 x 8 inch rectangle and fold into thirds (third turn). Wrap and return dough to refrigerator again for 10-20 minutes. Repeat last rolling out/turn with another 1 1/2 cups sugar (fourth turn). Wrap dough and leave in the refrigerator overnight. 8. In the morning, preheat oven to 425 degrees Fahrenheit and line 2 or 3 large baking sheets with parchment paper. On a lightly sugared surface, roll the dough into a 1/2-inch thick rectangle (about 16 x 25 inches). Cut into 15 squares (or 30, if you want small ones). Fold up corners of one square toward the center and press to seal corners in the middle, or use a toothpick to keep it (sort of) in place. Place on parchment lined baking sheets about 2 inches apart. Repeat with remaining squares. 9. Lightly cover pans with plastic wrap and allow to rise in a warm place until puffed, 30-40 minutes. Bake at 425 degrees until golden brown, 35-40 minutes (15-18 minutes for small ones). If you used toothpicks, remove immediately. Move from pans onto wire racks to cool completely. Makes 15 large pastries and I don't know how many small ones (sorry) Toothpicks helped keep the small ones intact. Large ones just opened up, but were still super delicious.
A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
No-Bake Salted Caramel Cups! Oat crust with a soft salted caramel center, topped with chocolate and sea salt. Perfect for a quick snack or dessert!
NO BAKE LEMON CREAM PIE – Sweet, tart and incredibly easy pie, full of lemon flavor! This is definitely a refreshing, super delicious creamy dessert!
*Get more RECIPES from Raining Hot Coupons here* Repin It Here One of my favorite things to order from a bakery is Eclairs! I love chocolate with a cool and creamy filling. This copycat eclair reci…
Curious about how to make your own natural, crystalized ginger? Sweet, spicy, chewy, crunchy – Foodal has the perfect recipe for you. Read on for more!
A traditional Norwegian and Swedish Christmas cookie made by dipping a rosette iron in batter before deep frying in hot oil.
What to know how to make espresso martini even better? Turn this classic cocktail into a creamy baked cheesecake with a choc ripple biscuit base.
It simply wouldn't be Christmas at our house without this old-time favorite twist on peanut brittle. No one believes how easy it is to make! —Lynette Kleinschmidt, Litchfield, Minnesota
Let’s talk ginger.
Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.
I am excited to have another friend guest posting for me today. I met Chung-Ah from Damn Delicious at Mixed last fall. She is so unbelievably sweet and her blog is filled with some of the most delicious food I've ever seen. No exaggeration..... like this Pancetta Mac and Cheese Panini ! Oh crap right? Or these Bacon-Wrapped Chili Cheese Dogs. I just about died when I saw those dogs...And yet again Chung-Ah doesn't disappoint my stomach.... Hi everyone! It's Chung-Ah from Damn Delicious, and I am so thrilled to be guest-posting here for Carrie. She was one of the first blogs that I followed and every time I came to her page, she had me drooling in seconds! I mean have you seen her French Onion Soup Macaroni and Cheese and Samoa Crack Dip? Amazingness, right? Well today I share with you my all-time favorite kind of comfort food: homemade bolognese cooked low and slow. It comes together quite easily and makes the house smell amazing while it's cooking. It also yields enough servings to feed a small army so this would go perfectly at your next dinner party or a big family dinner without having to slave away in the kitchen all night long. I'm sure your guests would greatly appreciate a plate of this and be begging for seconds. After all, who can turn down a bowl of pasta filled with a hearty, tender meat sauce with a side of crusty bread and a glass of red wine? Bolognese Sauce with Cloves and Cinnamon Yields 8-10 servings Ingredients: 1 tablespoon olive oil 1 clove garlic, thinly sliced 1 small onion, chopped Kosher salt, to taste 2 pounds ground beef 1 (14.5-ounce) can diced tomatoes 1 (14.5-ounce) can tomato sauce 2 cinnamon sticks 6-8 cloves 1/4 cup chopped fresh parsley leaves, plus more for garnish Cooked spaghetti, for serving Grated Parmesan, for serving Directions: Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and saute until the edges are golden, about 2-3 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Season with salt, to taste. Add beef and cook until browned, about 5-10 minutes, making sure to crumble the beef as it cooks; season with salt, to taste. Stir in diced tomatoes, tomato sauce, cinnamon sticks and cloves. Reduce heat to low; simmer, stirring occasionally, with lid slightly ajar, until sauce has thickened, about 90-120 minutes. Stir in parsley. Serve immediately with spaghetti noodles, garnished with Parmesan and parsley, if desired. Be sure to check out Chung-Ah's blog Damn Delicious, also find her on twitter and facebook!
Tart and sweet curd made from juicy key limes. Perfect for biscuits and scones or as a filling for desserts or donuts.
Chicken Alfredo Manicotti is a blend of two of my favorite dinner dishes, Alfredo sauce and tender manicotti filled with cheese and chicken.
Did you know “Crostini” is Italian for “little toasts?” How cute is that? I think these little toasts are perfect for a girls’ night, bridal shower, or just to make alllll for yourself after the kiddos go to sleep. They’re like something right out of the Salt Fat Acid Heat documentary on Netflix (a
These bars are crazy good AND incredibly healthy! They're perfect for breakfast, snacks, school or work breaks, hiking, biking, anytime you need a super nutritious snack on the run!
How to make a classic pastry cream from scratch - a complete guide to a luxuriously smooth custard filling for wide variety of pastries, cakes and tarts.
I’m not a particular fan of brownies. A brownie, I think, is one of those food items that doesn’t really know what it wants to be. There are fudgy brownies and cake-like brownies, some are soft, and some are chewy. So what are they? Cake? Fudge? What?? If I want cake, by God, I’ll make cake. Same thing with fudge, if that’s what I want. To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it. Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is. Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day. When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me. It was. These are, without a doubt, the best brownies EVER. I made a couple of alterations. I wanted them thicker, so made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same). I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make up a pot of strong coffee. Here’s the recipe, but do me a favor, and just buy this book. You’ll thank me later. Creole Brownies For the brownies ½ pound (2 sticks) unsalted butter, cut into cubes 8 ounces unsweetened chocolate, coarsely chopped 2-1/2 cups granulated sugar ½ teaspoon fine sea salt 2 teaspoons pure vanilla extract 4 large eggs 1 cup unbleached, all-purpose flour ¼ cup cocoa nibs (I left these out) For the ganache 1 cup heavy cream 8 tablespoons (1 stick) unsalted butter, cut into cubes 1/3 cup granulated sugar ¼ teaspoon fine sea salt 16 ounces bittersweet chocolate, finely chopped ¼ cup hot freshly brewed New Orleans-style chicory coffee or strong regular coffee 1 teaspoon pure vanilla extract Fleur de sel for sprinkling (optional) Position a rack in the middle of the oven and preheat to 350°F. Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan. To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth. Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined. Add the eggs, one at a time, mixing well after each addition. Add the flour and stir until the batter is smooth, 2 to 3 minutes. Stir in the cocoa nibs (if you use them, I did not.) Pour the batter into the prepared baking pan and bake for 20 to 22 minutes. When the brownies are done, a slight crack will have formed around the edge. Remove the pan from the oven and let the brownies cool completely on a wire rack. To make the ganache: Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted. Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth. Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth. The ganache will thicken as it cools. To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment. Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top. Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired. Cut into squares. The brownies will keep in an airtight container at room temperature for up to 1 week. *If you don’t have a set of Duralex Bowls, get some. These are invaluable in situations like this. This post is linked to: On the Menu Monday Totally Tasty Tuesdays Try a New Recipe Tuesday What's Cooking Wednesday Wow Us Wednesday Foodie Friday Sweets for a Saturday
Old Fashioned Butterscotch Pudding ~ this silky, crave-able pudding satisfies a primal need for comfort. Warm or cold, butterscotch pudding is always right.
I've been thinking a lot about brownies lately. And mainly, what makes a really good brownie. I've been doing research, all scientific and the like. I've come to the conclusion that the denser the better. It should almost be the consistency of fudge (why did you think they were called fudgy brownies, anyway?) Chewy. But
Creamy and delicious, butterscotch is an old-fashioned favorite. This recipe for butterscotch drops produces a hard candy with a classic taste.
Chewy Ginger Cookies are the ultimate fall and holiday cookie, full of warm spices and molasses, they're crisp on the outside and nice and chewy inside. They're so easy to make and your whole house will smell amazing.
Make and share this Any Flavor Kool-Aid Taffy recipe from Food.com.
Avocado bread recipe. I Am Food blog shares a recipe for avocado bread, perfect for a hearty, healthy snack, breakfast or brunch. For more healthy recipes and recipe ideas go to Domino.
Pour this yummy syrup over waffles, pancakes, and French toast to make them oh. so. much. better!
Delicious, crispy, melty quesadillas with beans and roasted sweet potatoes.
