Learn how to make dough using a hand mixer with delicious. senior food editor, Phoebe Wood, in partnership with KitchenAid. #makeitdelicious Connect with ...
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Siri Daly's Candy Cane Marshmallows Combine the gelatin with 1/2 cup of cold water in the bowl of a stand mixer fitted with the whisk attachment (regular bowl if using an electric hand mixer). Let sit for 5 minutes or so while you make your syrup. 2. In a saucepan, combine the sugar [...]
Paula Deen's Rainbow Cake Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour [...]
via Savannah Morning News]
Ina Garten's Pumpkin Roulade features season's best spices In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and stir to combine. Place the eggs and sugar in the bowl of an electric mixer with paddle attachment. Beat on medium-high speed for 3 minutes until [...]
via The Times]
Bake like a pro: galettes, roulades and biscotti 2 Break the eggs into the bowl of an electric stand mixer fitted with a whisk attachment. Add the sugar and vanilla and mix on high speed for 5-6 min, or until very thick. 3 Sift the flour, cornflour and cocoa together. Using your hand or a large spoon [...]
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...