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6th FebruaryReblogged from: thatluciegirl+501 notesfoodcocounutalmondsconeschocolatebakerecipebreakfastflour
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17th JanuaryAlways need this.
Food Recipe Conversion Help! (more conversions here)
- Here is the original post I made to help you convert from USA to Metric system vice versa :)
Reblogged from: thecakebar+261 notesconversionequivalentstempraturecookingvolumeingredientmeasurebutterchocolatecreameggflourbake -
31st MayI have been seeking a muffin with this flavor combo - cross ur fingers.
Reblogged from: cupcakes-for-breakfast+12 notesbreakfastfoodmuffinsblueberrylemonbakeflourdessertsnack -
28th MayReblogged from: thatkindofwoman+178 notesbakerflourhomemadebakerapron -
25th MayCHAPATIS
Now I know that this recipe is not the traditional Indian recipe for Chapatis since this does not have Ghee in it. Instead, I used canola oil and literally made my own kitchen version of Chapatis because this week I am campaigning for the convenience and instant gratification storecupboard ingredients give to every busy, always rushing home cooks who always find themselves at a lost every time that certain day of the week comes where there isn’t any fresh produce inside the chiller and literally no time or budget to visit gourmet/ethnic food shops.
Note: I used half of these chapatis for my Quick Pizza Quesadillas which I made last night for dinner. Today I will use the other 6 pieces to make a deconstructed version of Paratha- (a popular unleavened flat-bread in Indian cuisine, Pakistani cuisine and Bengali cuisine, which is stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese)- source:wikipedia.org). I said deconstructed Paratha because instead of filling these flatbreads and frying these in butter, I decided to make a Curried Mashed Potato (spiced with Madras curry powder) sort of a dip to be scooped up with these chapatis.
Ingredients:
4 cups white plain flour + 1 1/2 cup extra flour (for kneading the dough and dusting the kneading surface)
1 teaspoon salt
1 1/2 cups warm water
1/2 cup canola oil
Procedure:
Sift the flour and salt into a large bowl. Mix warm water and canola oil together. Pour wet ingredients onto the flour, and stir with a fork until a soft dough forms. Turn dough onto a floured surface, knead about 10 minutes working in about 1/2-3/4 cup of the extra flour or until you achieve a pliable (unsticky) dough. Transfer to an oiled bowl, cover with cling and rest for 1 hour.
After an hour, turn out dough again onto a floured surface. Divide the dough into 12 portions. Roll and flatten each portion (into 9 inch rounds) with a rolling pin, make sure to dust each round liberally with flour to prevent sticking.
Heat an un-oiled large skillet over high heat. Place chapati rounds onto the heated skillet, look for signs of brown blisters before turning and cooking the other side (takes only a minute for each side to cook and get blistered). Pile chapatis onto a plate lined with a tea towel and cover the top with another tea towel to keep warm.
Makes 12 Chapatis.
Reblogged from: goddessofscrumptiousness+107 notesrecipechapatisindian recipehow toethnicethnic foodbreadflourkneading -
23rd MayJust got my hard copy of Flour! Personalized copy…so excited!
Joanne wrote “Amy…Happy Baking”! How awesome is that.
Quick Bio: Joanne Chang graduated from Harvard as an Applied Math and Economics major, began a career at a high-powered management consulting firm, and somehow landed in the kitchen. She even won a Throwdown with Bobby Flay!
+6 notesFoodresturantJoanne Changflour -
13th MayChipster Topped Brownies
from Baking: From My Home to YoursFor the brownie layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely choppedFor the cookie layer:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chipsCenter a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.
To make the brownie batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
To make the cookie dough:
Whisk together the flour, baking soda, and salt.Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.
Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.
(Source: fakeginger.com)
Reblogged from: prettygirlfood+1,412 notesfoodbakebrownieschocolatehomemadebutterflourrecipe -
2nd MayMaking your own pita at home is very simple and it’s comes out warm and fluffy… you’ll never want to go back to store-bought! Originally discovered this recipe from FromMeToYou, a photographer who is also also a cook. More photos here.
Ingredients:
3 cups flour
1 1/2 Tsp salt
1 Tbsp sugar
1 packet of yeast
1 1/4 cup water
2 Tbsp olive oil, dividedDirections:
Mix all ingredients together except 1 Tbsp of the oil. Knead for about 10 minutes (I know… your hands are gonna get really tired by about 5 minutes). Cover and leave dough in the warmest spot in your kitchen to rise for 90 minutes.
After dough has risen, cut into 8 pieces on a lightly floured surface. Roll each into a ball and lightly dust with flour. Cover with a damp towel and allow to rest for 20 minutes.
Preheat oven to 400° F, with a sheet pan or pizza stone preheating inside. Flatten balls to about 1/4” thickness. Put pita shaped dough onto heated sheet pan and bake for 5-10 minutes. That’s it!
(Source: samplersundays)
Reblogged from: breadlove+52 notesbreadhomemade breadpitarecipehow tofoodflourbakewarm brad -
28th April(Source: 79ideas.org)
Reblogged from: craftideaeveryday+14 notescupcakecakebuttermilkvanillaflourrecipedessertbakebuttercreamcream cheese -
WWW. 3rd DecemberFeel Positive: Scared of Pie Dough?
So…is anyone out there scared of pie dough? I have to admit, I completely was until I found this recipe. In fact, I am going to go ahead and dub it the best recipe of all time. Completely easy to make and it comes out perfectly flaky, buttery and sweet every iteration! It took me my…
Reblogged from: feelpositive+3 notespie doughhow toflourrecipefood
About
Travel, culinary, photography, fashion, digital art, sewing -all before 8am...joking. I work full-time but someday I will take my talent and passion and find my dream job.
