Foody Thursday - Busy Mommy's Caramel Tartlets
22-02-2014 01:18
Originally posted by
realtormarina at Foody Thursday - Busy Mommy's Caramel TartletsЧитать далее...
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Originally posted by
realtormarina at Foody Thursday - Busy Mommy's Caramel TartletsThis is a perfect dessert for those situations when kids are searching all cupboards with huge eyes full of disappointment: "Mom, there is nothing sweet to eat..."
I used piped chocolate, frozen raspberries and toasted almonds
And close up with raspberries
And almonds
Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty
www.MarinaG.ca
Other Great Recipes:
Kiwi Pastry
Spinach and Potato Casserole
Creamy Cheesecake
Swimmer's Choice Pasta Salad
Lemon Poppy Seed Shortbread
Shepherd's Pie
Glazed Shortbread Cookies
3D Guitar Cake
Honey Oatmeal Cookies
Avocado and Smoked Salmon Terrine
Meatballs
Waldorf Chicken Salad
Booblik + Bonus Challah Bread
Chili
Cake "Mikado"
You will need:
1 package of frozen, ready to bake mini pie shells - I think there is about 50 of them in the package and you could get them at any grocery store
1 can of sweetened condensed milk - needs to be caramelized in advance - place a can in a large pot of water and boil for 2 hours. Tip: you could do a few cans at a time and then store them for up to 6 month. Just pick the cans that need a can-opener, those with a little ring on top might explode during boiling
500 gr (1 package) of either 35% whipping cream or 30% sour cream
1 cup melted chocolate (optional)
Various berries and nuts for garnish
Step 1: bake mini pie shells (instructions on the package) usually 200C for 10 minutes and let cool
Step 2: using mixer, beat whipping cream or sour cream with caramelized condensed milk (make sure all ingredients are cold) - about 10 minutes, or until the filling is steady
Step: 3 fill the shells. Confectioner's bag will make it faster, but spoon is fine too
Step 4: Decorate: pipe melted chocolate, use nuts, berries, sprinkles, shredded coconut - whatever your heart desires
Step: 5 - Enjoy!
1 package of frozen, ready to bake mini pie shells - I think there is about 50 of them in the package and you could get them at any grocery store
1 can of sweetened condensed milk - needs to be caramelized in advance - place a can in a large pot of water and boil for 2 hours. Tip: you could do a few cans at a time and then store them for up to 6 month. Just pick the cans that need a can-opener, those with a little ring on top might explode during boiling
500 gr (1 package) of either 35% whipping cream or 30% sour cream
1 cup melted chocolate (optional)
Various berries and nuts for garnish
Step 1: bake mini pie shells (instructions on the package) usually 200C for 10 minutes and let cool
Step 2: using mixer, beat whipping cream or sour cream with caramelized condensed milk (make sure all ingredients are cold) - about 10 minutes, or until the filling is steady
Step: 3 fill the shells. Confectioner's bag will make it faster, but spoon is fine too
Step 4: Decorate: pipe melted chocolate, use nuts, berries, sprinkles, shredded coconut - whatever your heart desires
Step: 5 - Enjoy!
I used piped chocolate, frozen raspberries and toasted almonds
And close up with raspberries
And almonds
Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty
www.MarinaG.ca
Other Great Recipes:
Kiwi Pastry
Spinach and Potato Casserole
Creamy Cheesecake
Swimmer's Choice Pasta Salad
Lemon Poppy Seed Shortbread
Shepherd's Pie
Glazed Shortbread Cookies
3D Guitar Cake
Honey Oatmeal Cookies
Avocado and Smoked Salmon Terrine
Meatballs
Waldorf Chicken Salad
Booblik + Bonus Challah Bread
Chili
Cake "Mikado"
Buttery Almond Stuffed Morning Buns
17-01-2014 13:17
Originally posted bylayers_of_eli at Buttery Almond Stuffed Morning BunsЧитать далее...
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Originally posted by
layers_of_eli at Buttery Almond Stuffed Morning BunsThese buns are definitely a special occasion treat. They’re the best yeast rolls, soaked with butter (using my favorite Plugr'a Butter), stuffed with an indulgent almond mixture, and drizzled with a sweet almond glaze. Basically, they’re insane. If you’re an almond croissant fan like me, you’ve gotta try them!
| Buttery Almond Stuffed Morning Buns Recipe by: Willow Bird Baking Yield: 24 buns If you love yeast rolls and almond croissants, you're going to adore these incredible Buttery Almond Stuffed Morning Buns. The buttery texture and incredible almond flavor make these my new favorite breakfast item! Roll Ingredients: 1/4 cup warm water (100-110 degrees F) 1 package (2 1/4 teaspoons) active dry yeast 2 tablespoons white vinegar 2 cups milk minus 2 tablespoons, room temperature 5 cups flour 3 tablespoons sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2/3 cup cold shortening 2 tablespoons butter, melted, for after baking Filling Ingredients: 1 pound butter, softened (I use Plugr'a Butter) 1 1/4 granulated sugar 2 cups almond paste (this is about two 8-ounce cans) 1 teaspoon almond extract 2 eggs dash of salt 1 1/2 cups sliced almonds, divided Glaze Ingredients: 1/2 cup powdered sugar 1 tablespoon milk 1/8 teaspoon almond extract Directions: Note: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later. To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual. I also love making a full dough recipe and using half to make savory buns (like these or these) and half to make sweet buns for dessert. If you do this, just half the filling recipes and roll out the dough half at a time. Make the yeast dough: Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and store in refrigerator overnight. Make the filling: The next morning, in a large bowl, cream together softened butter and sugar until pale, fluffy, and smooth. Add in almond paste, dash of salt, and almond extract and mix until well combined -- it'll be a little lumpy, and that's okay. Beat in egg. Roll out the dough: Preheat the oven to 400 degrees F and lightly spray a 9 x 13-inch baking dish (or two smaller baking dishes) with cooking spray. Turn the chilled dough out onto a well-floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the almond paste mixture gently and evenly all over the dough and sprinkle on about half of your sliced almonds. Gently roll the dough up into |
Raspberry Cheesecake Morning Buns
17-01-2014 13:16
Originally posted bylayers_of_eli at Raspberry Cheesecake Morning BunsЧитать далее...
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Originally posted by
layers_of_eli at Raspberry Cheesecake Morning BunsThese buns were sort of an accident. I took the amazing Lemon Cheesecake Morning Buns recipe and adapted it per some readers' suggestions into Raspberry Cheesecake Morning Buns -- only I accidentally doubled the cheesecake filling. Oops? And also yay?
They're springy, fantastic rolls that combine the joy of a delicious yeast roll with fresh raspberries and indulgent cheesecake. Enjoy!
They're springy, fantastic rolls that combine the joy of a delicious yeast roll with fresh raspberries and indulgent cheesecake. Enjoy!
| Raspberry Cheesecake Morning Buns Recipe by: Willow Bird Baking Yield: 24 rolls These Raspberry Cheesecake Morning Buns combine the world's best yeast dough with fresh raspberries and indulgent cheesecake. I've used a sweet almond glaze to round out the flavors, but if you're not an almond fan, you can use vanilla extract in the glaze instead. Roll Ingredients: 1 package (2 1/4 teaspoons) active dry yeast 1/4 cup warm water (100-110 degrees F) 2 tablespoons white vinegar 2 cups milk minus 2 tablespoons, room temperature 2/3 cup cold shortening 3 tablespoons sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 5 cups flour 2 tablespoons butter, melted, for after baking Filling Ingredients: 4 (8-ounce) packages cream cheese, softened 1 cup sugar 2 eggs, room temperature 2 sticks salted butter (or 2 stick unsalted butter and 1/2 teaspoon salt), melted 1 (12-ounce) jar raspberry jam 1 pint fresh raspberries (plus more for topping) Glaze Ingredients: 1/2 cup powdered sugar 1 tablespoon milk 1/8 teaspoon almond extract (or vanilla if you prefer) sliced almonds for garnish (optional) Directions: Note: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later. To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual. These bun/roll recipes also provide the perfect opportunity to try two different flavor combos. I often make half sweet buns and half savory buns (like these or these) and half to make sweet buns for dessert. If you do this, just half the filling recipes and roll out the dough half at a time. Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof in a warm, draft-free place (such as a closed, turned-off oven), for around 70 minutes or until doubled in size. After proofing the dough, preheat the oven to 400 degrees F and lightly spray a 9 x 13-inch baking dish with cooking spray. Cream the softened cream cheese in a medium bowl until fluffy before adding the sugar and eggs. Mix together until well combined. Turn the dough out onto a floured surface and roll it into a large |
Oatmeal Cream Pies
17-01-2014 13:04
Originally posted bypatsrockmybosox at Oatmeal Cream Pies
When I first met Joe, he was the ultimate bachelor. Frankly, I'm pretty sure there are 2 reasons he's still alive: pizza delivery and Little Debbie.
I have been looking for recipes and trying to duplicate these for years. I never found anything that seemed like it might work, and then I stumbled upon this one. I tweaked it a little bit based on what I had in the pantry/the flavors we like, but you can easily adjust to your liking.
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комментарии: 0
понравилось!
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Originally posted by
patsrockmybosox at Oatmeal Cream PiesWhen I first met Joe, he was the ultimate bachelor. Frankly, I'm pretty sure there are 2 reasons he's still alive: pizza delivery and Little Debbie.
I have been looking for recipes and trying to duplicate these for years. I never found anything that seemed like it might work, and then I stumbled upon this one. I tweaked it a little bit based on what I had in the pantry/the flavors we like, but you can easily adjust to your liking.
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