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Blogs Just Released - Cooking / Chef

  • Vegan dad
    Vegan dad Cory Warren is a husband, vegan dad and podcast host who creates plant-based meal plans. His quick and easy vegan meals help make a plant-based diet for kids simple! Lean Green DAD, provides easy plant-based meals for anyone looking to fuel their plant-based family! https://www.leangreendad.com/
    Written on Friday, 01 November 2019 06:43 in Food - Cookery Be the first to comment! Read 345 times

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Baking Blogs

06 July 2020

Baking Blogs
  • Browned Garlic Butter Creamed Corn Cheese Ravioli.
    06 July 2020
    Browned Garlic Butter Creamed Corn Cheese Ravioli.

    This easy Browned Garlic Butter Creamed Corn Cheese Ravioli is the best any night of the week dinner. Each cheese ravioli is tossed in a creamy garlic herb pan sauce and topped with caramelized browned butter corn. Every bite is layered with delicious summer flavors and beyond delicious. When you’re in need of an easy […]

    READ: Browned Garlic Butter Creamed Corn Cheese Ravioli.

  • Herb-y Nutty(Seed-y?) SD ×2
    06 July 2020
    Herb-y Nutty(Seed-y?) SD ×2
    Submitted by Elsie_iu on July 5, 2020 - 11:38pm.

    Two herb-y nutty SD this week. One with cheese and one without. Make your choice… Or let’s have both :)

     

    Tarragon Walnut SD with 40% Sprouted Durum

     

    Dough flour

    Final Dough

    Levain

    Total Dough

     

    g

    %

    g

    %

    g

    %

    g

    %

    Flour (All Freshly Milled)

    300

    100

    273

    100

    27

    100

    303

    100

    Sprouted Durum Flour

    120

    40

           

    120

    39.60

    Whole Kamut Flour

    120

    40

           

    120

    39.60

    Amaranth Flour

    60

    20

           

    60

    19.80

    White Whole Wheat Flour (Starter)

               

    1.5

    0.50

    Whole Rye Flour (Starter)

               

    1.5

    0.50

                     

    Hydration

           

    30

    100

    261

    86.14

    Cold Water + Hot water

       

    231

    84.62

    27

    100

    261

    86.14

                     

    Salt

    4

    1.33

    4

    1.47

       

    4

    1.32

    Vital Wheat Gluten

    7.5

    2.5

    7.5

    2.75

       

    7.5

    2.48

    Starter (100% Hydration)

           

    6

    22.22

       

    Levain

       

    60

    21.98

           
                     

    Add-ins

    39

    12.00

    39

    14.29

       

    39

    12.87

    Toasted Walnuts

    36

    12.00

    36

    13.19

       

    36

    11.88

    Dried Tarragon

    3

    1.00

    3

    1.10

       

    3

    0.99

                     

    Total

       

    614.5

    225.09

    60

    222.22

    614.5

    202.81


     

    Rosemary Edam Pumpkin Seed SD with 40% Sprouted Emmer

     

    Dough flour

    Final Dough

    Levain

    Total Dough

     

    g

    %

    g

    %

    g

    %

    g

    %

    Flour (All Freshly Milled)

    300

    100

    270

    100

    30

    100

    303

    100

    Sprouted Blue Emmer Flour

    120

    40

           

    120

    39.60

    Whole Kamut Flour

    180

    60

           

    180

    59.41

    White Whole Wheat Flour (Starter)

               

    1.5

    0.50

    Whole Rye Flour (Starter)

               

    1.5

    0.50

                     

    Hydration

           

    33

    100

    303

    100.00

    Water

       

    270

    100.00

    30

    100

    303

    100.00

                     

    Salt

    4

    1.33

    4

    1.48

       

    4

    1.32

    Vital Wheat Gluten

    7.5

    2.5

    7.5

    2.78

       

    7.5

    2.48

    Starter (100% Hydration)

           

    6

    20.00

       

    Levain

       

    66

    24.44

           
                     

    Add-ins

    58.5

    12.00

    58.5

    21.67

       

    58.5

    19.31

    Edam, Diced

    36

    12.00

    36

    13.33

       

    36

    11.88

    Toasted Pumpkin Seeds

    21

    7.00

    21

    7.78

       

    21

    6.93

    Dried Rosemary

    1.5

    0.50

    1.5

    0.56

       

    1.5

    0.50

                     

    Total

       

    676

    250.37

    66

    220.00

    676

    223.10

     

    (* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)


    Sift out the bran from dough flour, reserve 27/30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.

    Combine all leaven ingredients and let sit until ready, about 4/4 hours (28/28.5°C).

    Roughly combine all dough ingredients except for the nuts, seeds and cheese. For both bread, ferment for a total of 4 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the reserved add-ins at the 50 minute-mark. After the bulk, shape the dough then put in into a banneton. Freeze for 1 hour before retarding in the fridge for 10 hours.

    Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

    Both loaves are quite complex in terms of flavour and texture. The first one is sweeter with the yellow grains and the vanilla aroma of tarragon, while the second has an additional salty note from the cheese. I might enjoy the latter a touch more. After all, it has got cheese.

     

    ____

     

    Macau Portuguese-inspired salted cod fried rice

     Egg & shiitake mushroom Zhajiang noodles with crispy peanuts

     Minced lamb & pea biryani

     Ancho chili spinach mushroom Edam enchiladas

     Simple fried rice noodles with snap peas, Chinese sausages & marinated eggs

     

    Chicken & mushroom fettuccine in creamy coconut sauce

     

    Spicy lamb & leek gozleme 

     

  • Beef and Vegetable Sausage Rolls | Easy Party Food Recipe
    06 July 2020

    These easy Beef and Vegetable Sausage Rolls are one of my families favourite recipes! When I think of party food, one of the first things that comes to mind are homemade Sausage Rolls. Now I am a bit of a Sausage Roll snob, they need to have crisp flaky pastry, veggies that you can actually...

    Read More »

    The post Beef and Vegetable Sausage Rolls | Easy Party Food Recipe appeared first on Create Bake Make.

  • Cream Cheese Zucchini Muffins
    06 July 2020
    Cream Cheese Zucchini Muffins

    I've been holding onto this recipe since last summer and I'm thrilled to finally have it photographed and ready for you to try it too! Using my go-to zucchini bread recipe as the starting point, these soft cream cheese zucchini muffins are deliciously spiced with cinnamon and stuffed with a cheesecake style filling. You can easily freeze these or even turn this into a loaf!

    The post Cream Cheese Zucchini Muffins appeared first on Sally's Baking Addiction.

  • Breakfast Banana Split
    06 July 2020

    This Breakfast Banana Split gives you all the right excuses to enjoy a banana split for breakfast! Waffles are loaded with three flavors of whipped cream as well as lots of fresh fruit and granola to give you something exciting and delicious to wake up to! For another fun and fruit-filled treat, try my Banana Split Fluff!

    Breakfast Banana Split

    The thing that sets this Breakfast Banana Split apart from other banana splits are the three whipped toppings that are made with Bolthouse products. I used the Protein Plus Chocolate Shake, the Strawberry Banana Smoothie, and the Vanilla Chai for the three whipped topping flavors. These are all delicious on their own, but work great in recipes like this one!

     

    Breakfast Banana Split Recipe

    Besides the three flavors of whipped cream in this recipe, the waffles are also loaded with fresh fruit and granola.

    Chocolate Whipped Cream Ingredients (full recipe below)

    • Heavy whipping cream
    • Bolthouse Protein Plus Chocolate Shake
    • Cocoa powder
    • Confectioners’ sugar

    Strawberry Banana Whipped Cream

    • Heavy whipping cream
    • Bolthouse Strawberry Banana Smoothie
    • Confectioners’ sugar

    Vanilla Whipped Cream Ingredients

    • Heavy whipping cream
    • Bolthouse Vanilla Chai
    • Confectioners’ sugar

    Banana Split Ingredients

    • Waffles
    • Bananas
    • Blueberries
    • Strawberries 
    • Pineapple
    • Granola
    • Cherries
    How to Make Homemade Whipped Cream

    For all three of these whipped toppings, I used an immersion blender (also known as a stick blender or hand blender). For each flavor of whipped cream, begin by adding the heavy whipping cream to a bowl and using the immersion blender to bring the whipping cream to stiff peaks. Stiff peaks are sharp peaks that can stand on their own even after the blender has been removed.

    Once you have the stiff peaks, combine the rest of the whipped cream ingredients to the cream. Blend together until everything is well combined. Store in the refrigerator until you are ready to add it to the waffles.

    How to Make Banana Split Waffles

    To make these waffles, it’s a matter of piling all the banana split flavors onto the waffles. First, cut the 8 square waffles diagonally so you have 16 waffle triangles. You will use 4 triangles per plate, so I set this recipe as four servings. Of course, you can tweak it to as many or as few servings as you need.

    Once you have your waffle pieces on the plate, add two halves of a banana, followed by 1/4 cup of each of the following: blueberries, strawberries, and pineapple. Top with one scoop of each of the flavored whipped creams and finish it off with granola and the all-important cherry on top!

    Just in case you were wondering… you can make it without waffles too! I like to add extra granola when I do that. 🙂 

    Looking for More Banana-Flavored Recipes?

    Banana Split Nachos

    Banana French Toast Pockets

    Cinnamon Sugar Banana Bread

    Banana Fritters

    Breakfast Banana Split
    Breakfast Banana Splits prove that banana splits are not just for dessert anymore! Start your day with waffles piled high with fresh fruit, three kinds of whipped cream, granola, and the cherry on top!
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Course: Breakfast
    Cuisine: American
    Keyword: Breakfast Banana Split
    Servings: 4
    Author: Amanda Rettke--iambaker.net
    Ingredients
    Chocolate Whipped Cream
    • 1 cup heavy whipping cream
    • 1/2 cup Bolthouse Protein Plus Chocolate Shake
    • 2 teaspoons cocoa powder
    • 2 tablespoons confectioners' sugar
    Strawberry Banana Whipped Cream
    • 1 cup heavy whipping cream
    • 1/4 cup Bolthouse Strawberry Banana Smoothie
    • 1 tablespoon confectioners' sugar
    Vanilla Whipped Cream
    • 1 cup heavy whipping cream
    • 1/4 cup Bolthouse Vanilla Chai
    • 2 tablespoons confectioners' sugar
    Banana Split
    • 4 large bananas, peeled and split lengthwise
    • 1/2 cup granola
    • 1 pint blueberries
    • 1 container strawberries
    • 1 cup chopped pineapple
    • 8 frozen waffle squares, baked or toasted (optional)
    • 4 maraschino cherries, pitted
    Instructions
    Chocolate Whipped Cream
    • In a medium bowl add heavying whipping cream. Using an immersion blender, blend until stiff peaks form.
    • Add confectioners' sugar, cocoa powder, and Bolthouse Protein Plus Chocolate Shake. Blend until well combined.
    • Chill while preparing the remaining ingredients
    Strawberry Banana Whipped Cream
    • In a medium bowl add heavying whipping cream. Using an immersion blender, blend until stiff peaks form.
    • Add confectioners' sugar and Bolthouse Strawberry Banana Smoothie. Blend until well combined.
    • Chill while preparing the remaining ingredients
    Vanilla Chai Whipped Cream
    • In a medium bowl add heavying whipping cream. Using an immersion blender, blend until stiff peaks form.
    • Add confectioners' sugar and Bolthouse Vanilla Chai. Blend until well combined.
    • Chill while preparing the remaining ingredients
    Banana Split Breakfast
    • Cut square waffles diagonally to get 2 triangles per waffle. Distribute evenly over 4 plates. (4 triangles per plate).
    • On each plate, top with the two halves of the banana, 1/4 of the blueberries, 1/4 of the srawberries, 1/4 of the pineapple, and one scoop of each whipped cream. Garnish with granola and cherry.
    • Serve.
    Tried this recipe?Let us know how it was!
  • Keto Protein Bars
    05 July 2020

    How to make your own flourless and low carb keto protein bars at home, with just 4 ingredients.

    Low Carb Vegan Protein Bars

    Flourless

    Grain Free

    Oil Free

    Dairy Free

    No Sugar Required

    These healthy protein bars are a great homemade alternative to Perfect Bars or Quest Bars. Whip up a batch in under 5 minutes, and you might never want to spend money on another packaged protein bar ever again.

    Also Try This Keto Ice Cream Recipe

    I’ve gotten a lot of requests from readers to come up with a homemade keto protein bar recipe, and this one is super quick and easy.

    You simply stir all of the ingredients together to form a dough, shape into bars or squares, and refrigerate or freeze until chilled.

    They’re great for an on-the-go snack, with 10 grams of protein and under 2 grams net carbs per bar.

    Feel free to use your favorite protein powder, and the recipe can easily be doubled or tripled if you want to make up a big batch for meal prep.

    You May Also Like: Vegan Chocolate Mousse – 3 Ingredients

    Above – watch the video of how to make keto protein bars.

    Print Keto Protein Bars
    How to make your own low carb keto protein bars at home.
    Course Snack
    Cuisine American
    Keyword chocolate, keto, low carb, protein, protein powder, sugar free
    Total Time 5 minutes
    Servings 5 protein bars
    Ingredients
    • 1/2 cup nut butter of choice
    • 3 tbsp protein powder (I used this one)
    • 1/4 tsp salt
    • 1 1/2 tbsp granulated erythritol(Regular sugar also works)
    • optional 4 oz sugar free chocolate chips
    • optional add-ins of choice, such as chia seeds or hemp hearts
    Instructions
    • Be sure to use a protein powder that you like, as some protein powders have an artificial aftertaste. I prefer unsweetened protein powder here but feel free to experiment, and adjust sweetener accordingly. To make the recipe, stir everything except chocolate together to form a dough. Shape into bars with your hands. If desired, dip in melted chocolate (I usually stir 2 tsp oil into the melted chocolate for a smoother sauce, but it's not required). Chill to set. View Nutrition Facts
    Video
    Notes
    This recipe makes about 5 bars and can easily be doubled. Adapted from this Protein Bars Recipe and these Keto Brownie Bombs

    More Keto Recipes:

    Keto Cake

    Keto Cheesecake Recipe

    Keto Cookies

    Fat Bombs

    Keto Pancakes

    Keto Mug Cake Recipe

    Keto Brownies

    5/5 (2)
    Rate this recipe

    Recipe Rating

    The post Keto Protein Bars appeared first on Chocolate Covered Katie.

  • Peach Maple Walnut Ice Cream
    05 July 2020
    Peach Maple Walnut Ice Cream

    This homemade peach ice cream is bursting with flavor featuring fresh cut peaches that are sautéed in browned butter and coated with cinnamon and brown sugar. An easy, no-bake dessert you can enjoy all year round. I never would have guessed that peach ice cream would be a favorite of mine. My first job was […]

    READ: Peach Maple Walnut Ice Cream

  • Peach Crisp
    05 July 2020

    Peach Crisp is a perfect summertime dessert that is baked with fresh sweetened peaches, surrounded and baked with two layers of oatmeal crisp. For the same double crisp dessert with apples, try my Apple Crisp recipe!

    Peach Crisp

    As soon as I tasted how wonderful my double crisp apple crisp was, I knew I had to add more crisp recipes to the list. So, if you love the idea of a double crust, be sure to check out my Blueberry Crisp, Rhubarb Crisp, and Pumpkin Crisp. They are each the ideal combination of rich oat crisp paired with fresh fruit and just the right amount of buttery richness.

    Peach Crisp Recipe

    The crisp and the peach mixture are the two parts that come together to make this yummy dessert!

    Peach Mixture Ingredients (full recipe below)

    • Peaches
    • Brown sugar
    • All-purpose flour
    • Ground cinnamon

    Crisp Mixture

    • Quick-cooking oats
    • All-purpose flour
    • Brown sugar
    • Baking powder
    • Baking soda
    • Cinnamon
    • Butter
    Peeling and Pitting Peaches

    The first thing to do to make this dessert is to peel, pit, and slice the peaches. To peel the peaches, use a paring knife to make a few slits in the peel. Then, the peel usually comes right off.

    Another method to peel the peaches is to blanch the peaches. To blanch the peaches, get a pot of water boiling. Put the peaches in the boiling water for 10-20 seconds. Then, use a slotted spoon to immediately place the peaches in ice water to stop the cooking process. The skins should easily come off with a paring knife (or even just peeled off) after they have been put in the ice water.

    To pit the peach, cut into it until you reach the pit. Cut around it and pull it out. Then, slice the peaches to be ready to use in this Peach Crisp.

    How to Make the Peach Mixture

    After you have prepared the peaches, place the sliced peaches in a bowl. Add the brown sugar, flour, and cinnamon, stirring gently. Cover all the peaches with the sugar mixture. Set that aside as you make the oat crisp.

    Can I Use Frozen or Canned Peaches?

    Yes, you can substitute frozen (thawed) peaches that have been well-drained or canned peaches, which also need to be well-drained. You can use the same amount as fresh peaches. Generally, one pound of frozen or canned peaches is equivalent to three peaches.

    Brown Sugar

    Most recipes call for all granulated sugar or 1/2 granulated and 1/2 brown. While these recipes are sweet, they lack the depth of flavor that all brown sugar adds. And after you try this peach crisp, you will definitely understand what I mean! I used light brown sugar, but you can definitely use dark brown sugar as well. If you don’t happen to have any brown sugar on hand, you can always make your own!

    Homemade Brown Sugar
    For light brown sugar add 1-2 tablespoons of molasses to 1 cup of granulated sugar. For dark brown sugar add 3-4 tablespoons to 1 cup of granulated sugar. I like to mix up a big batch in my food processor but you can also mix by hand if you prefer.

    How to Make the Crisp

    Before mixing together the crisp ingredients, get the cold butter cubed. Then, combine the rest of the ingredients in a large bowl. Add in the cubed butter, using your hands to combine it all together. The butter pieces should be pea-sized and completely coated. This will make about six cups.

    Spread half (about 3 cups) of the mixture over the bottom of the prepared pan and press flat. Pour the peach mixture over top and press down with a rubber spatula. Pour the remaining crisp mixture over the top of the peaches and bake uncovered for 35-45 minutes.

    One thing that makes this recipe unique is that the oat mixture is used on the top AND the bottom. The amazing thing about this layer is that it changes depending on how long you bake the crisp.

    If you bake at 375°F for 35 minutes, the bottom oat mixture will be slightly caramelized and gooey while the top will be perfect crispy deliciousness. If you bake at 375°F for 45 minutes, the bottom oat mixture will be crispy throughout. The top will be darker, but if you prefer a less dark crispy top you can add a foil tent to the crisp after 35 minutes.

    How to Serve Peach Crisp

    The jury is still out on whether to serve Peach Crisp warm or cold. Some liked it better warm, but others preferred it cold. I liked it both ways, actually, and it wasn’t because I was trying to make everyone happy. I simply loved it both ways! It was wonderful plain, but it is also wonderful with ice cream or homemade whipped cream on top.

    Store at room temperature, covered, for about a day. It will last up to a week if stored in the refrigerator.

    Looking for More Recipes that are ‘Just Peachy’?

    Grilled Peach Salad

    Peach Fritters

    Peach Dessert Salad

    Grilled Peaches with Mascarpone and Balsamic Reduction

    Peach Crisp
    Peach Crisp is a perfect summertime dessert that is baked with fresh sweetened peaches, surrounded and baked with two layers of oatmeal crisp.
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Course: Dessert
    Cuisine: American
    Keyword: Apple Crisp, apple crisp recipe
    Servings: 12
    Calories: 486kcal
    Author: Amanda Rettke--iambaker.net
    Ingredients
    Peach Mixture
    • 10 fresh peaches, peeled, pitted, and sliced
    • 1/2 cup (50g) brown sugar
    • 1 tablespoon all-purpose flour
    • 1 teaspoon ground cinnamon
    Crisp Mixture
    • 2 cups (180g) quick-cooking oats
    • 2 cups (250g) all-purpose flour
    • 2 cups (400g) packed brown sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1 cup (2 sticks, 226g) Butter, cubed while cold
    Instructions
    • Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter.
    Peach Mixture
    • Place sliced peaches in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of peach is covered in the sugar mixture. Set aside.
    Crisp Mixture
    • Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. 
    • Spread 3 cups over the bottom of your prepared pan and press flat. Pour the peach mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the peaches and bake uncovered at 375°F for 35-45 minutes.
    Nutrition
    Serving: 12g | Calories: 486kcal
    Tried this recipe?Let us know how it was!
  • Donauwelle: German Marble Cake with Cherries
    05 July 2020
    Donauwelle is a marble pound cake, studded with sour cherries, covered in a thick layer of German buttercream and a wavy chocolate topping. Donauwelle is popular in Germany and Austria and means ‘Danube wave’ in German, referring to the wavy marbling of chocolate and vanilla pound cake created by the cherries. The cake sometimes goes

    Source

  • Strawberry Cheesecake Cupcakes with White Chocolate Frosting
    05 July 2020

    Strawberry Cheesecake Cupcakes combine the best of cheesecake but in strawberry cupcake form! Topped with the best white chocolate frosting, they are so easy to make.

    If you want a low-fuss strawberry cupcake recipe that uses cake mix this is the recipe for you!

    Pin it now to save for later Pin Recipe

    There are times when nothing but from-scratch baking will do, but this is not one of those times. This time we’re taking cake mix, doctoring it up, and turning it into the most amazing Strawberry Cheesecake Cupcakes.

    Cake mix is my friend and it has saved me on so many occasions. You know, like when you get a last-minute request for eight dozen cupcakes and on the outside you’re like, “Sure! No problem!” while on the inside you’re feeling like the screaming emoji face. Yep, been there.

    And the thing is, when you doctor it up no one even knows you used a mix. Take, for example, these strawberry cheesecake cupcakes from cake mix. All we’re doing is using the mix and dressing it up with strawberry puree, sour cream and then baking the batter with a serious dollop of cheesecake filling.

    They look so custom and fancy and well, complicated, but they really aren’t. That is why I love cake mix.

    They have all the flavors of strawberry cheesecake but baked up as adorable cupcakes topped with white chocolate frosting. Oh, and let me warn you: these are not wimpy cheesecake cupcakes. When you take a bite, the center is filled with cheesecake filling. Sliced in half they look like strawberry cheesecake swirl cupcakes – they are so rich and decadent.

    (more…)

    The post Strawberry Cheesecake Cupcakes with White Chocolate Frosting appeared first on Crazy for Crust.

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