Learn how to make dough using a hand mixer with delicious. senior food editor, Phoebe Wood, in partnership with KitchenAid. #makeitdelicious Connect with ...
This RSS feed URL is deprecated [...]
via Evening Standard]
Best hand mixers Fancy yourself as the next Paul Hollywood or Mary Berry? Then an electric hand mixer should be on your list of essential kitchen kit. We all know stand mixers are a thing of beauty for the worktops, but if you want something that's going to get the [...]
via Press and Journal]
An early taste of summer with these delicious elderflower recipes For centuries the traditional sign that summer has arrived is the eruption of the creamy frothy elderflower in the hedgerow. This ancient plant is synonymous with the magic and mystery of nature as bumble bees hum around the saucer-sized blossoms rich [...]
via San Francisco Chronicle]
Recipe: S'Mores Tart Make the marshmallow topping: Combine the egg whites, remaining ½ cup sugar, corn syrup and remaining 1 teaspoon vanilla in a heatproof bowl and place over a saucepan of simmering water. Whisk the egg-white mixture until the sugar dissolves, 2 to 3 [...]
via San Francisco Chronicle]
Repertoire: Oeufs a la Neige, with guidance from State Bird's Nicole Krasinski To make the meringues: In an electric mixer fitted with the whisk attachment (or in a large bowl with a hand mixer), combine the egg whites and cream of tartar. Whip on medium speed until the egg whites begin to hold their shape. Increase the speed to [...]
¼ cup of Minerva Dairy Unsalted Amish Roll Butter, softened 1 pie crust, from a pack of two or homemade 1 cup brown sugar 1 egg 2 teaspoons vanilla extract 1 teaspoon baking powder ¼ teaspoon salt 1 cup flour 1 cup chopped candy bars (M&M’s,... Preheat oven to 350°F. 2. Place pie crust in a 9” pie plate, crimping as desired. Press the sides of the crust so they are firmly attached to the edges of the pie plate. Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment (or you can use a hand mixer). [If you are using a stand mixer, add your candy bars to the bowl and mix on medium-high to chop of the candy. (The strength of the mixer is enough to break up soft pieces of candy, like Reese’s or Rolos. ) If you’re using a hand mixer,.
The French may call it “pot de crème” and the Spanish use the term “flan” — however, the darling of desserts within the last decade or so seems to be the crème brulee served so often in upscale establishments. To set the record straight, pot de crème is essentially a rich custard made with heavy cream — a more refined version of pudding, but not always baked. Crème brulee is a rich, always-baked custard topped with a thin, brittle layer of caramelized sugar accomplished by sprinkling the tops with sugar and zapping with a small kitchen torch (available at many culinary and hardware stores). Creme Brulee is French for “burnt cream,” so no matter what the restaurant may label it, if it doesn’t have a crispy torched sugar crust to crack open with your spoon over a sublime creamy.
Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients. It is perfect for last minute company!Sharlotka is a classic Russian apple sponge cake that has been made for centuries. It is simple but beautiful when served. It has some serious rustic charm with bites of apple crowning the top.This cake satisfies the craving for something sweet, but not too sweet. You will enjoy every bite!Watch How to Make Apple Cake...
For as long as I can remember, peanut butter blossoms have been a given at my family's annual cookie swap. Showered with a light layer of crunchy sugar and filled with a signature chocolate kiss at the center, I could always count on them to be nestled amongst all the Christmas cookie classics. This year I'm bringing a spiced twist to the spread. It's everything you'd expect from peanut butter kiss cookies, with a subtle hint of warm cinnamon. A New Twist on a Classic Cookie...
TheKitchn.comBe prepared to fall hard for this cake. If not for its soft-pink hues, then for the moist, tender crumb lightly spiked with Champagne and wells of strawberry syrup. Or maybe it will be the buttercream that really does it for you. What I'm trying to say is that this cake is the whole package -- a dessert primed for celebration and yet surprising easy to pull together.The fun twist on a classic cakeInspired by its namesake drink of the era, pink Champagne cake has been popping up...
You don't have to make this spice cake as well as Ina Garten does for it to be delicious. Gail Ciampa Journal Food Editor gailciampa You don't have to make pumpkin spice cake as well as Ina Garten does for it to be delicious.I have never made an Ina Garten recipe that failed to satisfy.Since the publication of "Barefoot Contessa Back to Basics" (Clarkson Potter, 2008), I've been making this amazing dessert. It's a beautiful Pumpkin Roulade with Ginger Buttercream. Think of an orange...