Well, if so, here's a tutorial just for you: how to make your own nougat. You can re-create the beating heart of what makes candy bars great! Full tutorial here.
When it gets cool outside, I begin to crave foods that make me think of warmer climates. So these rolls are just perfect for me: kissed with coconut and pineapple, they make me feel like I'm back in Bali for a moment. Now that's sweet! This recipe is via Rhodora Keegan of Virginia Beach, Virginia.
Tropical Honey Butter Breakfast Rolls
- Prep Time: 25 Min
- Total Time: 55 Min
- Makes: 8 rolls
- 2 cups coconut (6 oz)
- 1/2 cup well-drained crushed pineapple, patted dry with paper towel (from 8-oz can)
- 1/3 cup packed dark brown sugar
- 1/2 teaspoon Watkins™ Coconut Extract
- 1 can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits (8 biscuits)
- Heat oven to 350°F. Place 2-inch square of Reynolds® Parchment Paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with Crisco® Original No-Stick Cooking Spray.
- In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
- Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
- Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.
Breakfast is served. And is it ever beautiful: these "waffles" are made using cinnamon rolls! How's that for a decadent delight? Dressed up with strawberries and whipped cream, they're the perfect cold-weather breakfast to carb-o-load for a race you're never gonna run. This one comes from Kelly Humphreys of Vancouver, Washington. Good luck at the Bake-Off!
Strawberry-Cinnamon Roll Belgian Waffles
- Prep Time: 30 Min
- Total Time: 30 Min
- Makes: 5 waffles
- 3/4 cup plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 3 cups fresh or frozen (thawed and drained) strawberries, coarsely chopped
- 1 cup heavy whipping cream
- 1/2 teaspoon orange extract
- 1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
- 3 tablespoons butter, melted
- Place large bowl and beaters in freezer or refrigerator to chill.
- In 2-quart saucepan, mix 3/4 cup of the sugar and the cornstarch. Stir in strawberries and 1/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 2 minutes. Pour strawberry sauce into heatproof bowl; set aside.
- Heat Belgian waffle maker. (Waffle maker without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before cinnamon roll is added.)
- Meanwhile, in chilled bowl, beat whipping cream, remaining 2 tablespoons sugar and 1/4 teaspoon of the orange extract with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until stiff peaks form. Do not overbeat, or mixture will curdle. Refrigerate.
- Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until deep golden brown. Repeat with remaining rolls.
- Meanwhile, in small microwavable bowl, microwave reserved icing uncovered on High 10 seconds; stir in melted butter, remaining 1/4 teaspoon orange extract and 1/8 teaspoon salt.
- To serve, place each waffle on serving plate; drizzle with icing. Top with strawberry sauce and whipped cream.
This lesson: different lines / pen strokes for drawing all sorts of things! Learn how to master these pen strokes and you will be able to attain textures and shapes that you might not have realized you were capable of drawing! Read the full article here.
CakeSpy Note: You guys. I am so, so excited to feature a rainbow-rich guest post from Kim of Ninja Baking! I'll let her take it from here. Enjoy!
Rainbow Japanese (Onigiri) Rice Ball and Unicorn Cookie Bento Boxes
by Kim Watkinson, The Ninja Baker, NinjaBaking.com
Do you ever get dizzy whirling around on a planet where the bad news du jour is served 24/7? Isn’t it comforting that a tap or two of computer keys transports you to a realm where rainbows, unicorns, hearts roam freely? Plus a place where recipes for goodies we all secretly crave reign supreme! Of course, I’m talking about the virtual home of the CakeSpy aka author/artist Jessie Oleson Moore.
Perhaps I find particular comfort in the CakeSpy site because of my history. Although I’m an American of European descent, Japanese food and language were all I knew until age 5. Tokyo was my hometown until I entered UCLA’s Theatre Arts program at 18. The Japan I grew up in was akin to what I imagine the ‘50s were in the US. Innocence prevailed. (Yes, ignorance about important issues were also prevalent.) There was a sweetness and a modesty in 1970s Japan. It’s still there but diluted. The younger generation is bolder. For better or for worse, the influence of pop culture from abroad is evident in Japan.
A few Japanese characteristics and traditions, however, remain steadfast. Young girls still clamor over all things “kawaii” cute and pretty. Blinged out cell phones are adorned with Hello Kitty and other cuddly characters. Adults continue to tastefully display exquisite works of art and flower arrangements in their homes. Bento lunch boxes have also never gone out of style.
So as a thank you to the CakeSpy for her insistence on focusing on the whimsical and wonderful, I’ve created Rainbow Japanese (Onigiri) Rice Ball and Unicorn Cookie Bento Boxes.
Ninja Note: Before any sort of cooking or baking, mise en place, set up of needed ingredients and tools makes for a peaceful kitchen.
For the Rainbow Japanese Onigiri Rice Ball Bento, here’s what you’ll need:
*Freshly cooked rice
*A small bowl of water for sticky fingers from shaping rice into triangles
Ninja Note: Japanese pickles will probably appeal to sushi lovers familiar with pink ginger shoga. The most kid-friendly of all the listed pickles is the slightly sweeter red beni shoga.
*A rainbow assortment of Japanese pickles:
Pink Sushi Ginger Shoga
Green ao-jiso no mi (radishes, soy sauce, salt, sugar, vinegar)
Purple pickled perilla, ginger and egg plant
Red pickled ginger
Yellow daikon radish slices
Red pickled plums
Shape the rice into triangles and garnish with the desired Japanese pickles. Pack them into your bento lunch box. Include bell pepper slices or other veggies.
For the Unicorn Cookie Bento Box, here’s what you’ll need:
*Jessie Oleson Moore’s The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts.
*OR a pair of good eyes to see the modified Scout Butter Cookies recipe from the cookbook. (Courtesy of the CakeSpy.)
*M & Ms
*Rainbow mochi (Japanese pounded rice) candies or anything else delicious and multi-colored
Adapted from Scout Butter Cookies in The Secret Lives of Baked Goods
Ninja Note: The sanding sugar crusted cookie gives way to a softer cookie inside a scrumptious unicorn-shaped delight!
*Unicorn Cookie Ingredients:
- 2 cups all-purpose flour (plus extra for rolling out cookie dough)
- ½ cup coconut flour
- 2 pinches of salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pink and blue sanding sugar
- Horse cookie cutter
- A rolling pin
- A large cutting board
- Wax paper
- Japanese Pocky biscuits for unicorn horns
- Vanilla frosting (to act as glue)
*Unicorn Cookie Directions:
- Cream the softened butter and sugar in the bowl of a kitchen stand mixer for 6 minutes or until light, fluffy and pale in color.
- Add the eggs one at a time. Scrape the bowl after each addition.
- Pour in the milk and vanilla extract. Incorporate into the mix.
- Sift together the flours, baking powder and salt.
- Gradually stir in the flours, baking powder and salt.
- Divide the dough into two medallion balls.
- Cover the dough balls with plastic wrap.
- Refrigerate for 2 hours or overnight.
- Take the dough out of the refrigerator 15 minutes before you are ready to roll out the dough into unicorns.
- On a hard surface such as a large cutting board, roll out the dough between 2 pieces of floured wax paper to a ¼ inch to ½ inch thickness.
- Cut out (horse) unicorn cookies. Sprinkle with sanding sugar.
- Place the cookies on a parchment lined cookie sheet.
- Freeze for 2 hours or overnight.
- Bake in a 375 degrees oven for 10 minutes or until the edges are golden brown.
- Once cooled, attach Pocky tips onto the horses with vanilla frosting for unicorn horns.
- Place the unicorn cookies into the bento boxes with the M & Ms and rainbow mochi.
*For more info about Kim Watkinson, The Ninja Baker
- Visit her at NinjaBaking.com
- Tweet with her on Twitter @NinjaBaking
- Like her on Facebook at TheNinjaBaker
- Gaze at delicious at TheNinjaBaker photos on Pinterest
- TheNinjaBaker is also on Instagram
The big question today is: does Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon exist, or was that just a dream?
The answer is yes...or no, it wasn't just a dream. This decadent dessert was dreamed up by Lynne Laino of Downingtown, Pennsylvania and is perfect for brunch because of the bacon, or all day long because it's delicious.
Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon
- Prep Time: 30 Min
- Total Time: 2 Hr 20 Min
- Makes: 12 servings
- 8 slices bacon
- 1 cup toffee bits (8 oz)
- 2 cans Pillsbury™ refrigerated cinnamon rolls with cream cheese icing (8 ct)
- 3 cups heavy whipping cream
- 1 cup packed brown sugar
- 1 jar (13 oz) Jif® Chocolate Flavored Hazelnut Spread
- 6 eggs
- Heat oven to 375°F. Line 15x10-inch pan with sides with Reynolds Wrap® Aluminum Foil. Place wire rack on foil; spray with Crisco® Original No-Stick Cooking Spray. Arrange bacon in single layer on rack; sprinkle 1 tablespoon toffee bits over each slice.
- Bake 20 to 25 minutes or until bacon is cooked through and toffee bits are slightly melted. Cool on rack 10 minutes; remove to paper towel-lined plate. Cool completely, about 10 minutes.
- Meanwhile, bake cinnamon rolls as directed on can; reserve icing. Cool 5 minutes.
- Meanwhile, in 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar and hazelnut spread over medium heat 3 to 5 minutes, stirring constantly, until sugar is dissolved and spread is melted. Remove from heat; cool 10 minutes.
- In large bowl, mix eggs and 1/2 teaspoon salt with whisk. Slowly add cooled cream mixture, beating with whisk until smooth and well blended.
- Place 1/4 cup of the toffee bits in small bowl; set aside. Cut each roll into 16 pieces. Add pieces to egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir remaining toffee bits into egg mixture until blended.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread mixture evenly into baking dish, pressing down slightly. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 20 minutes.
- Meanwhile, chop bacon into small pieces; sprinkle evenly over bread pudding.
- In large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed 2 to 3 minutes or until soft peaks form. Add reserved icing; beat just until blended.
- Serve whipped topping with warm bread pudding; sprinkle with reserved toffee bits. Store covered in refrigerator.
Based on my recent posts, you'd think I just discovered bread. Well, I suppose I have.
Typically a "now and again" breadmaker, I've begun to appreciate baking a loaf or two per week for my household. Not only is the taste very, very good, but there's a sense of accomplishment that I get from baking my own bread, and having the bread I baked in the house, that really can't be beat.
This bread is ever so slightly crumblier on the edges than its counterpart, but it still holds its shape for sandwiches or slicing, and has a nutty, wholesome flavor that is absolutely perfect when served warm.
My favorite way of serving it? With a healthy pat of sweet cream butter and a sprinkling of sea salt (for some reason, unsalted butter with salt is a whole different thing than salted butter). This recipe is worth having on hand for your winter baking!
Whole Grain Bread
Adapted from King Arthur Flour
Yield: 1 large loaf
- 2 cups lukewarm water
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 tablespoon honey
- 2 teaspoons salt
- 2 tablespoons soft butter
- 3 cups whole wheat flour
- 1 cup Bob's Red Mill hot cereal
- 1/3 cup nonfat dry milk granules
- Combine the water and yeast. Once the yeast begins to bubble lightly, proceed.
- Mix all of the remaining ingredients with the yeast mixture in the order listed.
- Knead, either by hand with a dough scraper or with a stand mixer, until it has progressed past a shaggy texture to a solid, slightly sticky mass. This can take up to 5 minutes by hand; less when using a mixer. It will never quite take on the smooth elasticity of the honey-wheat variation of this bread, but the extra moisture is necessary as the whole grains will absorb it. Place the dough into a lightly greased bowl, cover it, and let it rise at room temperature until it’s quite puffy and doubled in size, 1 to 2 hours.
- Gently deflate the dough with your hand (a gentle pressing, not a knockout punch), and shape it into a fat 9″ log (it may still be slightly sticky; I used lightly oiled hands). Place it in a lightly greased 9″ x 5″ loaf pan.
- Cover the pan, and let the dough rise for 2 hours or even overnight, or until it has formed a crown which extends 1 inch or slightly more over the rim of the pan. Toward the end of the rising time, preheat the oven to 350°F.
- Bake the bread uncovered for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, or until it is golden brown on top, and when knocked lightly, yields a slightly hollow sound.
- Remove the bread from the oven, and turn it out onto a rack to cool. Go ahead, give it a taste if you can’t resist (who can resist warm bread?). When completely cool, wrap in plastic, and store at room temperature.
Do you prefer salted or unsalted butter on your bread?
I can always tell when someone has gotten into it, because (if you'll excuse me) they won't shut up about it. They start to resemble frankenstein robots to me: "My green juice makes me feel aliiiiive!"
Oh, you know who you are.
But when Williams-Sonoma contacted me and was all "hey, want to make a juice recipe?" I was all, "OK. Can I use dairy?". What I should have asked is if they would pay me. Turns out they're not, but all they asked is that I mention their juicer and blender resources. So there you go!
But they did answer regarding the dairy, in the affirmative. So I decided straightaway that this dairy would be thick, creamy, whole milk, and that it would go into creating what I call Pumpkin Pie Juice.
It has all the flavorings that make pumpkin pie great, but because it is juice, it can be classified as healthy. I'll happily sip this while you enjoy that green juice, you zombie!
Note: if you wanna be really naughty, add a couple scoops of ice cream. YEAH!
Pumpkin Pie Juice
2 servings. Ingredients:
- 2 cups of pumpkin, chopped up into 1-inch chunks
- 1 1/2 cups of apple juice (or use milk if you like it really milky!)
- 1 teaspoon of honey (more or less to your liking)
- 1 teaspoon pumpkin pie spice
- 1/4 cup milk
- more pumpkin pie spice, to garnish (if desired)
- Put the pumpkin, apple juice, honey, and pumpkin pie spice in a powerful blender. Set on the juice or blend setting, and blend until it has formed a thick liquid slurry.
- You're going to have to froth the milk now. If you, like me, own a milk frother (I AM SO FANCY!), go ahead and put it in your frother and froth until it's nice and firm and frothy. No frother? I included some tips for microwave frothing in this post!
- Divide the juice into two cups. Top each with a nice "head" of milk foam. Garnish with more spice, if you wanna.
Enjoy being healthy!
Grapefruit via Flickr member danzen
I am a seltzer FIEND. This is a fact.
So when Cascade Ice offered to send me some samples of their new flavored sparkling water line, I was happy to try them out.
Very-very-very happily, one of the new flavors is grapefruit--I think this tart flavor is beautifully suited to sparkling water.
Of course, it's even better when you sweeten it up a bit. Here's a recipe for an easy homemade grapefruit syrup which you can mix into your seltzer as desired for a sweet "better than soda" treat!
Homemade Grapefruit Soda
- 4 ruby grapefuits, juiced
- Zest from said grapefruits
- 2/3 cup honey
- In a small saucepan, combine the grapefruit juice, zest, and honey. Stir to combine. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes or until the liquid has reduced by a third, stirring frequently.
- Allow the mixture to cool slightly. It will become quite viscous. Strain the syrup through a cheesecloth or fine strainer to remove any large zest or pulp debris. Let cool completely, and put in a jar or airtight container to keep in the fridge.
- To enjoy your soda, combine 1 part syrup with about 3 parts sparkling grapefruit water. You can increase the syrup ratio if you like it sweet. Either stir, or shake (in a covered container!) to combine.
What's your favorite sweet beverage?
Don't these little treats look darling? They taste just as good, since they're made with the following: chocolate chip cookie dough, chocolate hazelnut spread, sweetened condensed milk, and hazelnuts. The cherry on top is what kills me, though! Recipe via Doris Rizza of Scottdale, Pennsylvania.
Chocolate Hazelnut Truffle Tarts
- Prep Time: 30 Min
- Total Time: 1 Hr 30 Min
- Makes: 24 tarts
- 1 roll Pillsbury™ refrigerated chocolate chip cookie dough
- 3/4 cup Jif® Chocolate Flavored Hazelnut Spread
- 1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
- 1/4 cup chopped hazelnuts (filberts)
- 12 maraschino cherries, halved, well drained
- Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Butter Flavor or Original No-Stick Cooking Spray.
- Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each muffin cup. Bake 8 to 16 minutes or until light golden brown. Do not over bake.
- Meanwhile, in medium bowl, mix hazelnut spread, condensed milk and hazelnuts until well blended. Shape into 24 (1-inch) balls.
- Remove cookie cups from oven; cool 1 minute. Place 1 hazelnut ball in each cookie cup; press lightly. Top each with 1 maraschino cherry half. Cool completely in pan 30 minutes. Loosen with tip of knife; gently remove from pan. Store covered.