This is by no means a replacement for the real thing, but if you want a fake bake Greek-inspired dessert then give this a try! 1 cup sugar 1/2 cup honey 3/4 - 1 cup water 1 or 2 cinnamon sticks 1/2 - 1 tsp lemon juice 1/4 cup finely chopped walnuts 4 muffets or shredded wheat cereal Start by simmering the sugar, honey, water, cinnamon sticks and lemon juice in a pot for 15 minutes. Place muffets in a baking dish and pour the hot syrup over top. Let sit for about 1 hour on the counter, then turn them over and sprinkle chopped walnuts on top. If you want them sopping with syrup just double the syrup recipe and you probably won't have to flip them over. With less syrup the muffets stay a little crispy.
Nutella is one of the world's most favourite spreads and is one of our most popular luxury cake flavours too. But ever since someone described...
Vous connaissez le Brookie? C’est une EXCELLENTE gourmandise que j’ai réalisé ici -> en photos étape par étape et ici -> en vidéo. Brookie = Brownie & Cookie 😊 C’est délicieux mais c’est également une bombe calorique lol. Comme j’ai aimé le concept de deux...
Celebrate Greek Easter with this irresistible Tsoureki recipe! A traditional sweet bread infused with aromatic mastica and mahlepi!
It's perfection! Picture 13 thin layers with vanilla cream in between, which after a night in the fridge become a unified subject of art and pure pleasure!
The original Nutella-swirled peanut butter cookie recipe.
First of all, let me explain. I made these donuts a couple weekends ago for everyone here on the ranch. I love making donuts.... but it's because they always turn out good and everyone always seem to give rave reviews! When a cute little 6 year old visitor showed up, she asked me if I was famous after she took her first bite... I almost couldn't contain the laughter. She's such a doll and she was so serious, but me?....famous? ha ha ha! She, rather quickly, helped me get rid of a full bowl of donut holes:) and made sure that we dispersed them to everyone right away!! This is the recipe I also use every Halloween so that all the kids get hot cocoa and a warm donut when they come to my door. I'm not thinking I'll be doing 10 dozen this year like I did last year (and had too many) because I might be lucky to give a dozen out here and that includes the adults! As with any yeast breads, you MUST have patience! I know, I know! Sometimes it's so hard, but in order for your donuts to have a light and airy texture, you must give them the rising time they need. Otherwise they'll be tough! Ick! We like ours glazed but I usually roll some in sugar just for the different look... they look pretty on a plate! :) I hope you all enjoy them as much as everyone here has... And really- I sure wannabe famous! :) Wannabe Famous Donuts Ingredients: 2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons) 1/4 cup warm water (105 to 115 degrees) 1 1/2 cups lukewarm milk 1/2 cup white sugar 1 teaspoon salt 2 eggs 1/3 cup shortening 5 cups all-purpose flour 1 quart vegetable oil for frying For the glaze: 1/3 cup butter 2 cups confectioners' sugar 1 1/2 teaspoons vanilla extract 4 tablespoons hot water or as needed Directions Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. *When I'm running short on time or glaze... I will put sugar in a large bowl and dip some of the donuts in the sugar while they're still hot. You can also add cinnamon to the sugar and dip them in that. I have also rolled out the dough and cut it into squares and fried the squares. Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars. The options are endless! Don't forget to let the kids help you with the donut holes! They love them! :) Tweet
Queen Victoria's favourite tea time snack cake - way more elegant than a ho-ho. Recipe and Story: cccakery.blogspot.com/2011/05/journey-around-world-of-cak...
Pastry Dough Source: Nigella Lawson’s How to Be a Domestic Goddess If you want to make cheese danishes, view this post. Day-old pastries reheat nicely at 350ºF for 10 minutes or so.
These deliciously soft almond sugar cookies are the perfect weeknight or holiday cookies! Tey are simple and taste so impressive!
The trick: Fake a little fat.
Once Claudia Lucero had mastered rapid cheese-making, she knew it was time to tackle cheddar. But cheddar takes months, even years, to age, so Lucero devised a pseudo version: the Smoky Cheater.
Wieder ein kleiner Fake am heutigen Sonntag. :blush1: Denn eigentlich ist das Sonntagssüß heute ein Sa-So-Sü. Schließlich waren wir gestern wieder unterwegs, um gemeinsam außerhäusig zu koche…
Tompoucen eten we het hele jaar door maar met Koningsdag willen we hem graag oranje. Oranje tompoucen met Koningsdag... mjammie!
Gluten Steaks, these are a great alternative to store bought meat substitutes! They feed a crowd, freeze well, and reheat nicely!
Pastry chef and cake-baker extraordinaire Patti Chimkire of Mali Bakes, takes us inside her jam-packed day – and oh-so-sweet studio.
While you were busy learning TikTok dances and calculating how long it’d take to watch the entirety of Gossip Girl without breaks, Cheesecake Factory shared its recipe for lemon-ricotta pancakes. You know what pairs great with TikTok dances, Gossip…
Yiouvetsi is a favorite Greek recipe, and one of the most traditional Greek dishes. There are variations in the making of this dish, for example you can use chicken, shrimp, rabbit, pork or veal. The...
Sometimes referred to as fake moussaka due to the omission of meat and potatoes, this recipe is a great vegetarian dish that doesn’t compromise on flavour.
Unless you count frequently visiting the IKEA marketplace and staying well stocked in lingonberry jam, I have little experience…
The past week has seen a lot of spring related posts and articles popping into my inbox: recipes flaunting tender young vegetables, some pastel-tastic decorating ideas. Even a white (!) tarmac-scraping trouser suit stared back at my disbelieving face. But I really shook my fake fur hat-wearing head at this one, allegedly taken in Stockholm – a … Continue reading
Learn how to make homemade sugar cookies that taste great even before you start decorating. This sugar cookie dough works well with cookie cutters.
The past week has seen a lot of spring related posts and articles popping into my inbox: recipes flaunting tender young vegetables, some pastel-tastic decorating ideas. Even a white (!) tarmac-scraping trouser suit stared back at my disbelieving face. But I really shook my fake fur hat-wearing head at this one, allegedly taken in Stockholm – a … Continue reading
When the days start getting longer and spring is just around the corner, Latvians celebrate Meteņi. Seven weeks before Easter, it is celebrated the day before Catholic Ash Wednesday. In other countries this day is called Shrove Tuesday, Pancake Tuesday, Pancake Day, Mardi Gras, and Fat Tuesday. The coming of spring is associated with old fertility rituals to promote and enrich the new growing season, and one of these rituals is sledding. During meteņi the higher the hill and the faster the sled, the higher and faster your crops will grow. Lauris and Mikus have already commenced with the growing, no sledding necessary; yesterday came the moment I put away a good portion of Mikus's 0-3 month clothes and sorted through Lauris's old clothes for all the 3-6 month outfits. Baby boot camp: Mikus doing his daily pushups We celebrated Meteņi with the traditional foods, Latvian pancakes and Meteņa maizītes, or as called in my family, štopkūkas, and a few guests to help eat them (instead of going sledding). The ladies came over with Lauris’s best buddies, and in no time the living room was transformed into a crèche, with toys spread evenly over the floor like a carpet, the decibel reading at levels just under “earplugs needed”, and unbelievably, only one ice-pack required over the course of the afternoon. The three amigos reunited So back to the štopkūkas*... Our adventure with whipped cream continued as we bought several varieties of cream and did some research. A comment left on the Bizet day post mirrored what my friend Evdoxia had advised, to use a powder with the cream to help it whip better, while another friend recommended buying cream over a 30% fat content (whipping cream in the US I believe is 36%). So we searched our local stores but didn’t find the powder, and we now have at least five different types of cream in the refrigerator. Our luck turned when Evdoxia showed up Thursday with a bottle of the needed cream (crème fluide with a fat content of 30%) and a box of the Chantifix (Vahiné brand in this case), and we were able to finish the štopkūkas without using the back-up bottle of onctuesuse (Reddi-wip in the US) I had found. This recipe is my mother’s, and I’ve noted the minor modifications we made to utilize it here in France. Ingredients for Latvian Meteņu maizītes: ¾ cups milk ¼ cup sugar 1 tsp. salt ¼ cup butter (unsalted) 1 tsp. lemon zest ¼ cup warm water 1/3 of a 2 ounce cake of fresh yeast (we used 1 envelope of dry yeast) 1 egg + egg for brushing the tops 3 ½ cups sifted flour (we used only about 3 as the flour is finer) 1-2 tbsp. chopped or sliced almonds 1 cup whipping cream (we used 20 cl crème fluide + 1 packet Chantifix) 3 tbsp. powdered sugar + more for final decoration vanilla is optional 1. Preheat oven to 400º. 2. Heat milk to almost boiling, then add sugar, salt, butter and lemon zest. Stir until sugar has melted and then set aside to cool. 3. Proof the yeast in the warm water with a little sugar. 4. Beat the egg, and once the milk mixture has cooled add the egg and the yeast. Slowly, and mixing the entire time, add the flour until it becomes too stiff to mix, then knead with hands. Be careful not to add too much flour. 5. Once the dough is smooth, place in a greased bowl with a towel covering it and let rise in a warm spot until doubled. Lightly knead, then let rise another half an hour. 6. Divide the dough into 12-15 pieces. Stretch each piece into a square, then fold corners under to form a sort of ball before placing on a greased cookie sheet. Brush lightly with egg yolk, sprinkle with almonds and let rise another thirty minutes. 7. Cook in preheated oven 15 minutes or until lightly browned. 8. Whip cream with powdered sugar and vanilla. 9. When the little breads have cooled, cut the very top off with a sharp knife and scoop out the insides. Fill with whipped cream, place the top back on and decorate with powdered sugar. Labu apetīti! Un daudz laimes dzimšanas dienā manai mīļai māšelei Annai Pannai!!! Ieēdīšu štopkūku tev par godu! * My French friend Marion informed me that there is something similar in look (but is in fact a pastry, more than a bread) to the štopkūka here in France, the choux à la crème.
We're crying at the beauty of them all.
A light and airy dessert that looks impressive but it easy to make.
The recipe for these buttery cookies topped with sugar and almonds comes from Finland for a Scandinavian cookie tradition.
This semolina bread with apricots and sage is a wonderful combination of sweet and savory. The apricots add a sweetness and the aroma of sage totally reminds me of Thanksgiving. It's a wonderful bread for breakfast with butter and honey, or even some melted cheddar. From Karen's Kitchen Stories
I am going to admit I am not a doner kebab person at all, in fact, I don't think I have ever had one - I have tried a little, but I was veggie for 14 y ...
