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I recently took to our facebook page and asked what type of recipe posts you’d most like to see here. MPMK reader Rebecca suggested a roundup of “cook once, eat twice kind of meals”. I replied, “I want those too!” because how brilliant is it to have dinner ready with no cooking on the second …
Your Guests will be Wowed by this Gorgeous Apple Tart of Roses, with a Toasty Walnut Crust and a Silky Sweet Maple Custard Filling. And it’s Gluten Free!
Just because a dish is expensive, looks elaborate, and took half a day to make doesn’t guarantee that someone will like it.
When the idea of cooking a meal—not to mention doing the dishes afterward—is just too much, these one-pot recipes will save the day (and your dinner).
April in Indiana is an odd thing. One day it can be cold as can be, and the next is will be hotter than you know what. One day it can be su...
Chicken marinated in tequila, garlic, and lime; um, yes, please!! Tequila Lime Chicken Thighs are the ????.com Cinco De Mayo is coming up in a couple of weeks, which happens to be the same day
Placek (plah-sek) in Polish just means cake, but placek around Buffalo (and probably other cities with a high Polish population) refers to a sweet yeast bread topped with sugary crumble, with or without golden raisins served on Easter. It seems like paczki have found their way around the blog world fairly easily (I assume because everyone has an obsession with doughnuts and things cooked in hot oil), but you hardly see placek, which is a shame! Placek dough is a unique combination of a fermented yeast sponge (warm milk, yeast, a bit of sugar and flour) combined with a creamed butter, sugar, flour and egg mixture. Even though I've made so many other bread recipes over the years, the smell of yeast still reminds me of placek - every year when my mom would bring out the biggest bowl in the kitchen, I knew it was time to make Easter placek. Although the representation of yeast breads on this blog isn't much, I love working with yeast a great deal, but the problem with bread is that it makes quite a bit and stales quickly. Around holidays this seems to be an easier issue to tackle since more people are around to eat things. I know Easter isn't for a couple of weeks, but I think yeast breads can seem daunting to people so it might be easier to spread the workload over a few days. This bread can also be wrapped well and frozen, then taken out as necessary for eating and giving away, meaning it can be made ahead of time! Placek is the kind of bread that begs to be spread with butter - it's not like a moist sour cream coffee cake. It has a drier crumb, making it an even better partner to coffee or tea. Traditionally, my mom always added sliced almonds to the crumb topping and golden raisins to the bread dough but I've also seen recipes without them. Either way, I'm proud to present this placek recipe - a true family tradition I can't imagine an Easter morning without! Easter Placek Sponge: 2 cups milk, around 105 degrees to 115 degrees F. 2 packages active dry yeast, or 5 teaspoons 1 1/2 tablespoons granulated sugar 2 cups of flour In a large bowl, dissolve the yeast in the warm milk with the sugar and let stand until foamy, about 10 to 15 minutes. Stir in the flour, then cover the bowl and let the sponge rise until doubled in size, 30 minutes to an hour. Dough: 1 cup (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar 6 large eggs, at room temperature 1 teaspoon salt Dash of ground nutmeg Zest of one orange or lemon 4 cups all-purpose flour 1 to 1 1/2 cups golden raisins In a mixing bowl, cream together the butter and sugar, then add the eggs in one at a time and beat until fluffy. Add in the salt, nutmeg, zest and 2 cups of flour, then beat well. When the sponge has risen, add that to the creamed mixture along with the last 2 cups of flour and the golden raisins, then knead or use the dough hook on a mixer for 5 minutes, until you have a very smooth, elastic, sticky dough. Using greased hands, place the dough into a large greased or buttered bowl. Cover the bowl and let the dough rise until doubled in size, an hour to 2 1/2 hours. You can also refrigerate the dough at this point up to 3 days. When you're ready to shape the loaves, let the dough come to room temperature first. Crumble topping: 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 2 cups all-purpose flour 1 to 2 cups sliced almonds Cut the butter into the sugar and flour until it's fully mixed in and crumbly, then stir in the almonds. When the dough has risen, use greased or wet hands to remove portions of it and divide it among 4 greased 9x5" loaf pans (or mini loaf and cake pans, as I like to do. My mom tended to do 1 9x5" and 2 9" cake pans, it doesn't really matter, use what works for you!) Divide the crumb mixture over the loaves, pressing in lightly (you will almost definitely have some left over, I always do and you can see how much I use.) Cover the pans, then let the dough rise until doubled or until they're almost risen to the top. Preheat the oven to 325 degrees F. and when the loaves have risen, bake for 30 to 45 minutes, until golden brown on top. Let them cool on wire racks, then invert them and cool completely before wrapping and freezing or keeping airtight at room temperature. I won't lie and say there's an easy way to get these out of the pan without all of the crumbs coming off, but that's why the crumb recipe makes so much! Enjoy sliced and slathered with butter :)
When baked ahead of time, you can have a brunch-worthy breakfast on an average Wednesday, and it will feel like a pretty big treat.
This Indian-inspired gluten-free Butter Chicken recipe can be cooked in 15 minutes, in four simple steps, and will be on your regular rotati
Ich sterbe vor Hunger, aber ich bin sooooo faul.
Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully…
Another day, another side dish. This one’s epic. So epic I will go as far as saying that this might be one of my favorite ways to enjoy cauliflower. Which is kind of a big deal to me. Because as you m
A full colourful breakfast is a great way to start a day. This is one such breakfast which is filled with all the goodness which I love. But I am sure this will keep you full until dinner.
Kitchen Hero Tara doesn't sweat the failures, which allows her to enjoy the time she spends cooking and to celebrate the small victories and big successes.
Whether you're a seasoned cook or just starting out, we hope these cooking quotes inspire you to get in the kitchen and start cooking.
So you want to learn to cook but don't know how or where to start. This Beginners Guide To Cooking will take youtake you form an absolute beginner to confident cook in no time.
With advanced meal prepping and cooking creativity, Kitchen Hero Beth keeps her whole family happy and full with healthy, tasty meals everyone will love.
Hello there and welcome as we countdown to creativity for the release of the Hero Arts May 2022 My Monthly Hero Kit. Release day is Monday, 2nd May 2022 and we will be sharing sneak peeks all weekend long! This month's kit is called In the Kitchen and if you love baking or cooking or have loved ones that do, this kit is for you! It features a fun kitchen plate cover die, a background cling (which I will be using for my release hop card) and a clear stamp set full of fun sentiments (plus lots more!). PLEASE NOTE: This post contains affiliate links. Please see below for my full disclosure. For my card today, I focused on the cover plate die in the kit, which I die cut from Hero Arts Dove White Cardstock. I then coloured it using Copic Markers (I do find that my colouring can get a bit messy with these kind of die cuts but went with it as it was so fun to colour!). In the kit, you also get some extra Fancy Dies, one being the toast, so I couldn't resist coluring that and popping it in the toaster. So cute! I took an A2 white card base and added ink blending to the front using Hero Arts Pool Party Reactive Ink. The sentiment from the clear stamp set was then stamped on top with Hero Arts Intens-ified Black Ink. I cut an additional kitchen scene from white cardstock and adhered it to the card base, I then added the one I coloured on top, using Hero Arts Precision Glue. I wanted to neaten up the edges and add a border, so I die cut a Hero Arts Nesting Rectangle Infinity Die from a panel of white cardstock and adhered that on top. To finish off, I added a yellow enamel dot to the flower from the Hero Arts Sunset Enamel Dots set. SUPPLIES: Here are the links to what I have used on the project. Affiliate links are used on some products. This means that if you make a purchase after clicking on my link, I receive a small commission with no extra cost to you. I truly appreciate your support when using these links. Please click on the logo below the product to shop at your favourite store. All products were personally purchased except those from Clearly Besotted, Hero Arts or those marked with an asterisk (*) which were kindly sent to me to use. You can read my full disclosure here. For more inspiration using the kit, please head over to the Hero Arts Blog. Be sure to leave a comment over there too, for a chance to win a kit! Thanks so much for stopping by today, I really do appreciate it. Have a wonderful rest of the day!
We've gone beyond chicken to include one-skillet pizza, pot pie, and even lasagna recipes!
Only 6 ingredients and takes less than 5 minutes to make. Perfect to pair with buffalo cauliflower or vegan chicken wings.
Whether you're a seasoned cook or just starting out, we hope these cooking quotes inspire you to get in the kitchen and start cooking.
… so The Viking says to me this morning… ‘we’re not doing Valentine’s this year are we…?’ Take from this what you will… i’ve given up deciphering his strange words… … funny how, in just one day, you can cook three things you’ve never cooked before… and it just seems so odd because I adore...Read More »
Just because a dish is expensive, looks elaborate, and took half a day to make doesn’t guarantee that someone will like it.
After being diagnosed with Grave’s disease, Kitchen Hero Jessica made a permanent diet change by starting to cook from scratch. In Cook Smarts, she found the solution to healthy cooking and smart time management without having to create a meal plan on her own every week.
Use this keto diet menu to plan low-carb meals for breakfast, lunch and dinner. You'll find keto-friendly snacks and desserts, too.
Say goodbye to the dinner dilemma because I've got just what you need! Whether you're rushing in from work or juggling a packed schedule, these quick and delicious dinner recipes will save the day.
Notes: This recipe is essentially the Buttermilk Blueberry Breakfast Cake recipe but with cranberries swapped for the blueberries. I've increased the sugar to 1 cup (from 7/8 cup) b/c cranberries are a bit tart and substituted orange zest for the lemon zest. If you don't like cranberries, many people have had luck with frozen blueberries. Also, this batter can be prepared the night before. Don't store it in the pan you plan on baking it in — store it in tupperware of some sort, then transfer to a greased pan in the morning.
