Copy Cat Trader Joe's Ube Mochi Pancake Recipe Prep Time: 10 mins | Cook Time: 10 mins | Yield: 6 pancakes A fluffier take on TJ's sought after pancake mix | Kat's Kitchen

Hey my Bright and Blooming Sunflowers! :) Thanks for all of your comments on my last post of WIAW and on the family camp I attended. I had a lot of fun and am so grateful for the opportunity I had …

Last week my grandma-in-law taught me (along with my mother-in-law and sisters-in-law) how to make Banket. (For those of you who are not dutch, this is a dutch pastry using almond paste.) Since t…

Picture from Cheesecake Factory At Home I found this fun website that has tons of restaurant recipes. Each restaurant has its own ‘blog’ I guess you could say, but they are all linked …

I am SO excited to share my first book; Blended with you! This book has been 5 years in the making and was a true labor of love. It’s been a journey to get to this point, and I am so grateful for your support. Everything happens for a reason, and looking back I am […]

Contents show What Is an Architectural Symbol? Different Architectural Symbols Also Read What Is an Architectural Symbol? All engineering drawings include a particular way of representation. The representation ... Read more

What do you think about this floor plan today?? It’s a little bit different, so I wasn’t too sure about it. The plan is from a display home which you can see here. It does seem to be very popular though. I like the high ceilings, the master bedroom layout…

Gordon Ramsay's first Hell's Kitchen-themed restaurant opened in Las Vegas at Caesars Palace in 2018, and it's still a must-visit for big fans of the chef and

These tiny little Ka'kat rolls are a Middle Eastern street food and are flavored with mahleb, the ground kernels of black cherries. When I pulled these out of the oven after a long day of baking, I could not stop myself from buttering and eating these. The aroma from the mahleb kept calling me back to the cooling rack "just to make sure" these turned out. Besides, these are ever so small. They hardly count, right? They are supposed to be shaped like mini bagels, with a hole in the middle. Mine started out that way, but the holes kind of grew together. I'm not going to worry about that because these are goooood! If you look closely, there IS a slight indent. You can find mahleb in Middle Eastern market as well as online. You don't need the mahleb to make these adorable and delicious little rolls, but you will be extra happy if you do. Now that I have my jar of the stuff, I'll definitely be making these Ka'kat breads over and over. They are that good. This recipe is adapted from Baking with Julia: Savor the Joys of Baking with America's Best Bakers. It is the recipe selection for the Tuesdays with Dorie group for this week. This one is definitely a keeper. The recipe makes 32 mini rolls. If that's too many to eat in a couple of days, wrap them individually and place them in a freezer bag. Take them out and thaw, wrapped, and then unwrap and reheat in a 350 degree oven. Worth it. Ka'kat Bread Recipe Ingredients 2 T sugar 2 tsp active dry yeast 2 cups warm (105 to 115 degrees F) water 17 to 21 ounces of bread or unbleached all purpose flour, divided 1 1/2 tsp salt 1/4 tsp ground mahleb 1 large egg, beaten 3 to 4 tsp sesame seeds Instructions In the bowl of a stand mixer, whisk the sugar, yeast, and water. Add 12 ounces of the flour, and mix on low with the dough hook for about 3 minutes. Cover the bowl with plastic wrap and let it sit for about 10 minutes. Add the salt and mahleb, and mix on low. Gradually add flour until you have a dough that is cohesive (I used all of the flour). Mix on low for about 10 minutes. Let the dough rise in an oiled bowl until doubled, about 60 to 120 minutes. Line two baking sheets with parchment. Divide the dough into 32 equal pieces. Roll each piece into a 6 inch rope. Form the ropes into rings and place them onto the baking sheets. Keep the rings covered with oiled plastic wrap. Cover and let rise for about 30 minutes. Preheat the oven to 400 degrees F and place the oven racks in the upper third of the oven. Brush the Ka'kat with the egg wash, and sprinkle with sesame seeds. Bake the Ka'kat for about 20 minutes, until golden. Rotate the pans halfway through. Let cool on the pans for about 5 minutes before serving warm. Leftovers can be reheated in a hot oven.

Hi there, thanks for stopping by today. I thought I’d share this plan simply because of the location of the scullery/pantry and laundry. I hadn’t seen it exactly like this before. I think if north was out the left of the plan it would be a great asset. The master…

Oakland County author and health advocate Kat Harrison helps kids facing medical procedures with her new children’s book Surgery on Sunday By Chelsie Dzbanski Photos courtesy of Kat Harrison Having surgery can be scary — especially if you’re a kid. And Kat Harrison would know. The Oakland County-based author — who battles a plethora of chronic illnesses — spent most of her childhood in and out of the hospital. By the time she hit 30 years old, she’d undergone 14 surgeries. Now, Harrison is aiming to help kids facing medical issues with her new book, Surgery on Sunday. The story gives a unique-yet-relatable perspective on what it’s like to spend time in a hospital and inspires children to be brave. SEEN asked Harrison to share more about the book and why it’s so important that young patients have the support they need. Tell us a little about yourself and your professional background. My professional background is in lifestyle journalism, primarily in the parenting sphere. I am equal parts writer, dog mom and chronic illness advocate. As much as I love words, I also collect diagnoses. I live with bilateral vestibular loss [Editor’s note: this condition results in difficulty maintaining balance]; […]

Old homes are full of character. By carefully marrying old and new in a renovation, you can retain some of that warmth and personality.

Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida

These tiny little Ka'kat rolls are a Middle Eastern street food and are flavored with mahleb, the ground kernels of black cherries. When I pulled these out of the oven after a long day of baking, I could not stop myself from buttering and eating these. The aroma from the mahleb kept calling me back to the cooling rack "just to make sure" these turned out. Besides, these are ever so small. They hardly count, right? They are supposed to be shaped like mini bagels, with a hole in the middle. Mine started out that way, but the holes kind of grew together. I'm not going to worry about that because these are goooood! If you look closely, there IS a slight indent. You can find mahleb in Middle Eastern market as well as online. You don't need the mahleb to make these adorable and delicious little rolls, but you will be extra happy if you do. Now that I have my jar of the stuff, I'll definitely be making these Ka'kat breads over and over. They are that good. This recipe is adapted from Baking with Julia: Savor the Joys of Baking with America's Best Bakers. It is the recipe selection for the Tuesdays with Dorie group for this week. This one is definitely a keeper. The recipe makes 32 mini rolls. If that's too many to eat in a couple of days, wrap them individually and place them in a freezer bag. Take them out and thaw, wrapped, and then unwrap and reheat in a 350 degree oven. Worth it. Ka'kat Bread Recipe Ingredients 2 T sugar 2 tsp active dry yeast 2 cups warm (105 to 115 degrees F) water 17 to 21 ounces of bread or unbleached all purpose flour, divided 1 1/2 tsp salt 1/4 tsp ground mahleb 1 large egg, beaten 3 to 4 tsp sesame seeds Instructions In the bowl of a stand mixer, whisk the sugar, yeast, and water. Add 12 ounces of the flour, and mix on low with the dough hook for about 3 minutes. Cover the bowl with plastic wrap and let it sit for about 10 minutes. Add the salt and mahleb, and mix on low. Gradually add flour until you have a dough that is cohesive (I used all of the flour). Mix on low for about 10 minutes. Let the dough rise in an oiled bowl until doubled, about 60 to 120 minutes. Line two baking sheets with parchment. Divide the dough into 32 equal pieces. Roll each piece into a 6 inch rope. Form the ropes into rings and place them onto the baking sheets. Keep the rings covered with oiled plastic wrap. Cover and let rise for about 30 minutes. Preheat the oven to 400 degrees F and place the oven racks in the upper third of the oven. Brush the Ka'kat with the egg wash, and sprinkle with sesame seeds. Bake the Ka'kat for about 20 minutes, until golden. Rotate the pans halfway through. Let cool on the pans for about 5 minutes before serving warm. Leftovers can be reheated in a hot oven.

I’ve always wanted to try to make scones, but have been a bit hesitant to because I know they are known to be dried out and crumbly. After making these scones from The Pioneer Woman Cooks, I…

Use TVP or veggie chicken, where you would normally use chicken. Can be used as wings, nuggets, drumsticks, in casseroles, pies etc.

The kitchen is the entertaining hub of the home with double island benches and stacker doors leading to the outside. His and her WIR, ensuite, study and theatre make this an ideal family home.

I promised recipes for you of the pictures in my previous post and haven’t gotten around to posting them. I got one comment about the Trinidads so I’ll start with that one. They were …

Together with the interior stylist Caroline Sandström, we have created a stylish design kitchen that alludes Scandinavian minimalism.

I’m so excited to share our kitchen with you! It’s hard to believe it’s already been a year and a half since we moved into our home here in Fairfield County, CT from NYC. We love living in this charming part of Connecticut – just an hour outside the city. When we walked into the […]

Stonehouse Studio Otsu Mini Kit-Kat Mosaic Tile Sheet Gloss Fjord Green - 290 x 280mm

Contents show What Is an Architectural Symbol? Different Architectural Symbols Also Read What Is an Architectural Symbol? All engineering drawings include a particular way of representation. The representation ... Read more

What do you think about this floor plan today?? It’s a little bit different, so I wasn’t too sure about it. The plan is from a display home which you can see here. It does seem to be very popular though. I like the high ceilings, the master bedroom layout…

Hi there, thanks for stopping by today. I thought I’d share this plan simply because of the location of the scullery/pantry and laundry. I hadn’t seen it exactly like this before. I think if north was out the left of the plan it would be a great asset. The master…

You can make your own Kit Kat Bars to enjoy and share tasty homemade candy.

Gordon Ramsay's first Hell's Kitchen-themed restaurant opened in Las Vegas at Caesars Palace in 2018, and it's still a must-visit for big fans of the chef and

These tiny little Ka'kat rolls are a Middle Eastern street food and are flavored with mahleb, the ground kernels of black cherries. When I pulled these out of the oven after a long day of baking, I could not stop myself from buttering and eating these. The aroma from the mahleb kept calling me back to the cooling rack "just to make sure" these turned out. Besides, these are ever so small. They hardly count, right? They are supposed to be shaped like mini bagels, with a hole in the middle. Mine started out that way, but the holes kind of grew together. I'm not going to worry about that because these are goooood! If you look closely, there IS a slight indent. You can find mahleb in Middle Eastern market as well as online. You don't need the mahleb to make these adorable and delicious little rolls, but you will be extra happy if you do. Now that I have my jar of the stuff, I'll definitely be making these Ka'kat breads over and over. They are that good. This recipe is adapted from Baking with Julia: Savor the Joys of Baking with America's Best Bakers. It is the recipe selection for the Tuesdays with Dorie group for this week. This one is definitely a keeper. The recipe makes 32 mini rolls. If that's too many to eat in a couple of days, wrap them individually and place them in a freezer bag. Take them out and thaw, wrapped, and then unwrap and reheat in a 350 degree oven. Worth it. Ka'kat Bread Recipe Ingredients 2 T sugar 2 tsp active dry yeast 2 cups warm (105 to 115 degrees F) water 17 to 21 ounces of bread or unbleached all purpose flour, divided 1 1/2 tsp salt 1/4 tsp ground mahleb 1 large egg, beaten 3 to 4 tsp sesame seeds Instructions In the bowl of a stand mixer, whisk the sugar, yeast, and water. Add 12 ounces of the flour, and mix on low with the dough hook for about 3 minutes. Cover the bowl with plastic wrap and let it sit for about 10 minutes. Add the salt and mahleb, and mix on low. Gradually add flour until you have a dough that is cohesive (I used all of the flour). Mix on low for about 10 minutes. Let the dough rise in an oiled bowl until doubled, about 60 to 120 minutes. Line two baking sheets with parchment. Divide the dough into 32 equal pieces. Roll each piece into a 6 inch rope. Form the ropes into rings and place them onto the baking sheets. Keep the rings covered with oiled plastic wrap. Cover and let rise for about 30 minutes. Preheat the oven to 400 degrees F and place the oven racks in the upper third of the oven. Brush the Ka'kat with the egg wash, and sprinkle with sesame seeds. Bake the Ka'kat for about 20 minutes, until golden. Rotate the pans halfway through. Let cool on the pans for about 5 minutes before serving warm. Leftovers can be reheated in a hot oven.