Are you over 18 and want to see adult content?
More Annotations
A complete backup of motoservices.com
Are you over 18 and want to see adult content?
A complete backup of morelyrics.co.uk
Are you over 18 and want to see adult content?
A complete backup of thebrumoscollection.com
Are you over 18 and want to see adult content?
A complete backup of faradaybikes.com
Are you over 18 and want to see adult content?
A complete backup of nationalpetregister.org
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of detoxkitchen.co.uk
Are you over 18 and want to see adult content?
A complete backup of savethemanatee.org
Are you over 18 and want to see adult content?
A complete backup of thebookpatch.com
Are you over 18 and want to see adult content?
A complete backup of tersyuzogrenme.com
Are you over 18 and want to see adult content?
A complete backup of controlpublicidad.com
Are you over 18 and want to see adult content?
Text
special
SOURDOUGH PIZZA CRUST Dump the dough onto a floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl and turn it over to coat the surface. Cover the bowl and set aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. HOW TO SHAPE PIZZA DOUGH Instructions. Split the dough in half. Pull the sides of each piece of dough around the sides and back towards the middle to form a ball of dough. On a lightly floured surface, push the dough back and forth between the palms of your hands. You want the dough to stick to the surface just a little. The friction will help form the ball.SOURDOUGH BAGUETTES
Combine the starter with the water and some flour and set aside for 30 minutes. Finish mixing the dough and knead for 5 minutes. Set the dough aside to ferment for 3-5 hours. Cover the bowl and chill overnight. Divide the dough into 2 pieces. Shape each piece into HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3RHUBARB CURD
Rhubarb curd is an easy to make recipe that is unbelievably versatile in the kitchen. Spread it on scones, use it as a tart or cake filling or drizzle it over ice cream. Buy rhubarb when it's in season and freeze it to make curd any time of year.SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO MAKE CHARCOAL GRILLED PIZZA Instructions. Using hardwood charcoal, build a split fire. Put 1/2 the coals on each side of the grill and leave an open space between. (If your charcoal grill is too small to do a split fire you can try the same method with one hot side and one cool side.) Place the grate over the fire and allow it OVERNIGHT RYE BREAD RECIPE Instructions. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes. If you're using a stand mixer, switch to the dough hook. Add the honey, salt and and remainingbread flour.
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a cupcake, tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH PIZZA CRUST Dump the dough onto a floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl and turn it over to coat the surface. Cover the bowl and set aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. HOW TO SHAPE PIZZA DOUGH Instructions. Split the dough in half. Pull the sides of each piece of dough around the sides and back towards the middle to form a ball of dough. On a lightly floured surface, push the dough back and forth between the palms of your hands. You want the dough to stick to the surface just a little. The friction will help form the ball.SOURDOUGH BAGUETTES
Combine the starter with the water and some flour and set aside for 30 minutes. Finish mixing the dough and knead for 5 minutes. Set the dough aside to ferment for 3-5 hours. Cover the bowl and chill overnight. Divide the dough into 2 pieces. Shape each piece into HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3RHUBARB CURD
Rhubarb curd is an easy to make recipe that is unbelievably versatile in the kitchen. Spread it on scones, use it as a tart or cake filling or drizzle it over ice cream. Buy rhubarb when it's in season and freeze it to make curd any time of year.SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO MAKE CHARCOAL GRILLED PIZZA Instructions. Using hardwood charcoal, build a split fire. Put 1/2 the coals on each side of the grill and leave an open space between. (If your charcoal grill is too small to do a split fire you can try the same method with one hot side and one cool side.) Place the grate over the fire and allow it OVERNIGHT RYE BREAD RECIPE Instructions. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes. If you're using a stand mixer, switch to the dough hook. Add the honey, salt and and remainingbread flour.
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a cupcake, tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd:WHITE FOREST CAKE
White Forest Cake is a riff on the classic European layer cake. Layers of vanilla sponge cake are filled with sour cherries, white chocolate cream and plenty of Kirschwasser. SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.SOURDOUGH BAGUETTES
Combine the starter with the water and some flour and set aside for 30 minutes. Finish mixing the dough and knead for 5 minutes. Set the dough aside to ferment for 3-5 hours. Cover the bowl and chill overnight. Divide the dough into 2 pieces. Shape each piece into CAKES/CUPCAKES RECIPES ARCHIVES Baileys Irish Cream Bundt Cakes are the perfect tea time treat. You’ll love chocolate chip cake with Baileys Irish Cream glaze. The chocolate chips give just a VANILLA BUTTERMILK CAKE Preheat the oven to 350°F. Line the bottom of three 8" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides). (see note) Sift the flour with the baking powder, salt and baking soda and set aside. Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl.SOURDOUGH BLONDIES
Butter a 13" x 9" baking pan and line with parchment paper. You can just butter the pan but the parchment makes it much easier to remove the blondies from the pan. In a large bowl, combine the melted butter and brown sugar. Add the eggs and vanilla, stir until combined then vigorously stir for 30 seconds. Fold in the sourdough discard. A VANILLA MOUSSE RECIPE Use a small paring knife to scrape the seeds out of the vanilla bean. Place a sheet of wax paper on the custard to prevent a skin from forming while it chills. 1. To mix the mousse, have the custard base, whipped eggs whites and warm gelatin ready to go. 2. “Liason” the gelatin into the custard base. 3. OVERNIGHT SOURDOUGH PANCAKES In the morning: Preheat a griddle or cast iron skillet over medium low heat. Preheat the oven at 200°F if you want to hold the pancakes before serving. In a small bowl, whisk the eggs with the oil. Add the egg mixture to the sponge and mix until combined. SOFT SOURDOUGH HAMBURGER BUNS Instructions. In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm the milk in the microwave to scalding. Add the HOW TO MAKE CHARCOAL GRILLED PIZZA Instructions. Using hardwood charcoal, build a split fire. Put 1/2 the coals on each side of the grill and leave an open space between. (If your charcoal grill is too small to do a split fire you can try the same method with one hot side and one cool side.) Place the grate over the fire and allow it RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
BAKING WEIGHTS & MEASURES CONVERSION CHART My Baking Weights & Measures Conversion Chart is handy to adapt a recipe from volume to weight measure, or to convert from US to metricmeasure.
SOURDOUGH PIZZA CRUST Dump the dough onto a floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl and turn it over to coat the surface. Cover the bowl and set aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 CLASSIC FRENCH BUTTERCREAM 1. Combine the yolks and sugar. 2. Whip until the yolks are “ribboned”. Meanwhile, boil the sugar syrup to the soft ball stage. 1. Add the butter to the whipped egg yolks. 2. The mixture may look a little curdled, keep whipping until it becomes light andfluffy.
RHUBARB CURD
Rhubarb curd is an easy to make recipe that is unbelievably versatile in the kitchen. Spread it on scones, use it as a tart or cake filling or drizzle it over ice cream. Buy rhubarb when it's in season and freeze it to make curd any time of year. YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER Instructions. Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note) Add the flour and water and mix until combined. Set aside at room temperature. The starter is ready to use when it has doubled in volume and a SPECULAAS COOKIES (AKA SPECULOOS) Instructions. Sift together the ap flour, cake flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, cloves, white pepper, and anise. In the bowl of a stand mixer or a large mixing bowl, cream together the butter and brown sugar until lightened in color and slightly aerated. Add the almond flour and mix until incorporated. RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
BAKING WEIGHTS & MEASURES CONVERSION CHART My Baking Weights & Measures Conversion Chart is handy to adapt a recipe from volume to weight measure, or to convert from US to metricmeasure.
SOURDOUGH PIZZA CRUST Dump the dough onto a floured surface and knead into a smooth ball. Place the dough into a lightly oiled bowl and turn it over to coat the surface. Cover the bowl and set aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. HOW TO SHAPE PIZZA DOUGH Instructions. Split the dough in half. Pull the sides of each piece of dough around the sides and back towards the middle to form a ball of dough. On a lightly floured surface, push the dough back and forth between the palms of your hands. You want the dough to stick to the surface just a little. The friction will help form the ball. SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3RHUBARB CURD
Rhubarb curd is an easy to make recipe that is unbelievably versatile in the kitchen. Spread it on scones, use it as a tart or cake filling or drizzle it over ice cream. Buy rhubarb when it's in season and freeze it to make curd any time of year.SOURDOUGH SCONES
Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea. Whisk together the buttermilk, sourdough discard and eggs. YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: SPECULAAS COOKIES (AKA SPECULOOS) Instructions. Sift together the ap flour, cake flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, cloves, white pepper, and anise. In the bowl of a stand mixer or a large mixing bowl, cream together the butter and brown sugar until lightened in color and slightly aerated. Add the almond flour and mix until incorporated. CLASSIC FRENCH BUTTERCREAM 1. Combine the yolks and sugar. 2. Whip until the yolks are “ribboned”. Meanwhile, boil the sugar syrup to the soft ball stage. 1. Add the butter to the whipped egg yolks. 2. The mixture may look a little curdled, keep whipping until it becomes light andfluffy.
HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER Instructions. Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note) Add the flour and water and mix until combined. Set aside at room temperature. The starter is ready to use when it has doubled in volume and aSOURDOUGH BLONDIES
Butter a 13" x 9" baking pan and line with parchment paper. You can just butter the pan but the parchment makes it much easier to remove the blondies from the pan. In a large bowl, combine the melted butter and brown sugar. Add the eggs and vanilla, stir until combined then vigorously stir for 30 seconds. Fold in the sourdough discard. HOW TO SHAPE PIZZA DOUGH Instructions. Split the dough in half. Pull the sides of each piece of dough around the sides and back towards the middle to form a ball of dough. On a lightly floured surface, push the dough back and forth between the palms of your hands. You want the dough to stick to the surface just a little. The friction will help form the ball. BOTERKOEK - DUTCH BUTTER CAKE - BAKING SENSE® Instructions. Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round. In a large mixingbowl or
HOW TO MAKE THE BEST SHORTCAKE BISCUITS Preheat the oven to 375°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Whisk together the flours, salt, baking powder and sugar. Toss the butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are nolarger than a
VELVETY SOFT WHITE CAKE Instructions. Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. VANILLA CHIFFON CAKE Instructions. Preheat the oven to 325°F. For a traditional chiffon cake, use an ungreased 10" tube pan. If you want to make a layer cake line two 8” cake pans with parchment paper or butter and flour the bottom of the pans only. Combine the oil, egg yolks, water and vanilla in a mixer bowl. Mix on medium speed until well combined. SOURDOUGH DONUTS WITH CINNAMON SUGAR Make the dough (day 1) Combine the warm milk, butter and egg with the starter in a mixer bowl. With the mixer running, add sugar, spices, salt and 2.5 cups of the flour. Mix until it forms a thick batter. Switch to the dough hook and add the remaining flour (amount of flour may vary based on the hydration of your starter). CRISP LEMON THIN COOKIES Scrape the bowl. Add the lemon juice and lemon extract mix until well combined. Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated. Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.SOURDOUGH BAGUETTES
Combine the starter with the water and some flour and set aside for 30 minutes. Finish mixing the dough and knead for 5 minutes. Set the dough aside to ferment for 3-5 hours. Cover the bowl and chill overnight. Divide the dough into 2 pieces. Shape each piece intoSOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
SPECULAAS COOKIES (AKA SPECULOOS) Instructions. Sift together the ap flour, cake flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, cloves, white pepper, and anise. In the bowl of a stand mixer or a large mixing bowl, cream together the butter and brown sugar until lightened in color and slightly aerated. Add the almond flour and mix until incorporated. OVERNIGHT RYE BREAD RECIPE Instructions. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes. If you're using a stand mixer, switch to the dough hook. Add the honey, salt and and remainingbread flour.
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2SOURDOUGH BAGUETTES
Combine the starter with the water and some flour and set aside for 30 minutes. Finish mixing the dough and knead for 5 minutes. Set the dough aside to ferment for 3-5 hours. Cover the bowl and chill overnight. Divide the dough into 2 pieces. Shape each piece into HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
SPECULAAS COOKIES (AKA SPECULOOS) Instructions. Sift together the ap flour, cake flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, cloves, white pepper, and anise. In the bowl of a stand mixer or a large mixing bowl, cream together the butter and brown sugar until lightened in color and slightly aerated. Add the almond flour and mix until incorporated. OVERNIGHT RYE BREAD RECIPE Instructions. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes. If you're using a stand mixer, switch to the dough hook. Add the honey, salt and and remainingbread flour.
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.SOURDOUGH BAGUETTES
Combine the starter with the water and some flour and set aside for 30 minutes. Finish mixing the dough and knead for 5 minutes. Set the dough aside to ferment for 3-5 hours. Cover the bowl and chill overnight. Divide the dough into 2 pieces. Shape each piece intoSOURDOUGH BLONDIES
Butter a 13" x 9" baking pan and line with parchment paper. You can just butter the pan but the parchment makes it much easier to remove the blondies from the pan. In a large bowl, combine the melted butter and brown sugar. Add the eggs and vanilla, stir until combined then vigorously stir for 30 seconds. Fold in the sourdough discard. A VANILLA MOUSSE RECIPE Use a small paring knife to scrape the seeds out of the vanilla bean. Place a sheet of wax paper on the custard to prevent a skin from forming while it chills. 1. To mix the mousse, have the custard base, whipped eggs whites and warm gelatin ready to go. 2. “Liason” the gelatin into the custard base. 3. SPECULAAS COOKIES (AKA SPECULOOS) Instructions. Sift together the ap flour, cake flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, cloves, white pepper, and anise. In the bowl of a stand mixer or a large mixing bowl, cream together the butter and brown sugar until lightened in color and slightly aerated. Add the almond flour and mix until incorporated. SOURDOUGH BUNDT CAKE WITH BUTTERMILK GLAZE Sift the flour, sugar, baking powder and salt into a mixer bowl. Mix on low speed to combine the dry ingredients. With the mixer running, toss the chunks of butter into the flour mixture. Add the buttermilk and increase the speed to medium. Mix on medium high for 2 minutes to aerate the batter. Scrape the bowl and beater. SOURDOUGH CINNAMON BUNS Generously brush a 9” x 13” baking pan with some of the melted butter, reserve the rest. In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" (46cmx41cm) rectangle. BOTERKOEK - DUTCH BUTTER CAKE - BAKING SENSE® Instructions. Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round. In a large mixingbowl or
HOW TO MAKE CHARCOAL GRILLED PIZZA Instructions. Using hardwood charcoal, build a split fire. Put 1/2 the coals on each side of the grill and leave an open space between. (If your charcoal grill is too small to do a split fire you can try the same method with one hot side and one cool side.) Place the grate over the fire and allow it A BETTER CARROT CAKE RECIPE Preheat the oven to 350°F. Line three 8" or 9" round cake pans with parchment paper, or butter and flour the pans. (see note 1). Place the currants in a small bowl and pour enough hot water over to cover. Set aside for 20 minutes to plump. Meanwhile, sift together the flour, baking powder, baking soda, spices and salt. RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME Strawberry Mousse is an ethereal, light as air dessert made with strawberry puree for freshness and dried strawberries for intense flavor. Serve it with a dollop of whipped cream and a strawberry ontop.
SOURDOUGH PIZZA CRUST Instructions. Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. SOURDOUGH RECIPES YOU NEED TO TRY Here are all of my best sourdough recipes in one collection. All the recipes were developed using a 100% hydration starter. That means the starter is made and maintained with equal weights ofSOURDOUGH BAGUETTES
Instructions. Combine the starter, water and 1 cup of the flour. Mix with the paddle on low speed until it forms a wet dough. Cover the bowl and set aside for 30-60 minutes.SOURDOUGH BISCOTTI
Instructions. In a glass measuring cup combine the discard, 2 eggs, olive oil, vanilla and lemon zest, set aside. In a mixing bowl combine flour, 1 1/2 cups of sugar, baking powder and salt. HOW TO DRY SOURDOUGH STARTER About 20, 25 years ago l bought what was claimed to be "oragon trail" sour dough starter. It arrived as a powder in the mail. The starterwas weak.
SOURDOUGH PITA BREAD Sourdough Pita Bread is actually quite easy to make. Using sourdough starter instead of yeast extends the time, but it’s mostly hands-off. The payoff is a SPECULAAS COOKIES (AKA SPECULOOS) Instructions. Sift together the ap flour, cake flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, cloves, white pepper, and anise. In the bowl of a stand mixer or a large mixing bowl, cream together the butter and brown sugar until lightened in color andslightly aerated.
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: OVERNIGHT RYE BREAD RECIPE Instructions. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes. RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME Strawberry Mousse is an ethereal, light as air dessert made with strawberry puree for freshness and dried strawberries for intense flavor. Serve it with a dollop of whipped cream and a strawberry ontop.
SOURDOUGH PIZZA CRUST Instructions. Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. SOURDOUGH RECIPES YOU NEED TO TRY Here are all of my best sourdough recipes in one collection. All the recipes were developed using a 100% hydration starter. That means the starter is made and maintained with equal weights ofSOURDOUGH BAGUETTES
Instructions. Combine the starter, water and 1 cup of the flour. Mix with the paddle on low speed until it forms a wet dough. Cover the bowl and set aside for 30-60 minutes.SOURDOUGH BISCOTTI
Instructions. In a glass measuring cup combine the discard, 2 eggs, olive oil, vanilla and lemon zest, set aside. In a mixing bowl combine flour, 1 1/2 cups of sugar, baking powder and salt. HOW TO DRY SOURDOUGH STARTER About 20, 25 years ago l bought what was claimed to be "oragon trail" sour dough starter. It arrived as a powder in the mail. The starterwas weak.
SOURDOUGH PITA BREAD Sourdough Pita Bread is actually quite easy to make. Using sourdough starter instead of yeast extends the time, but it’s mostly hands-off. The payoff is a SPECULAAS COOKIES (AKA SPECULOOS) Instructions. Sift together the ap flour, cake flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, cloves, white pepper, and anise. In the bowl of a stand mixer or a large mixing bowl, cream together the butter and brown sugar until lightened in color andslightly aerated.
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: OVERNIGHT RYE BREAD RECIPE Instructions. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes. SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. If you don’t have a starter you can either make one (see the list below) or you can buy pre-made starter that’s ready to use. If you have a friend who has an active starter, ask them for a little of it.SOURDOUGH BAGUETTES
Instructions. Combine the starter, water and 1 cup of the flour. Mix with the paddle on low speed until it forms a wet dough. Cover the bowl and set aside for 30-60 minutes.SOURDOUGH BLONDIES
Line the baking pan with parchment to make it easy to lift the blondies out of the pan. Tips for making and storing Sourdough Blondies: The recipe can be halved and baked in A VANILLA MOUSSE RECIPE Did you know that vanilla is a bean pod produced by an orchid? If you read about how vanilla beans are produced you can understand why they are the second most expensive spice in the world (after saffron).. Despite the fact that folks use the phrase “plain vanilla” to describe something that is basic or uninteresting, I say that real vanilla flavor is anything but boring. SOURDOUGH CINNAMON BUNS Instructions. In a mixer bowl combine the starter, water, milk and 2 cups of the flour. Mix to form a thick batter. Cover the bowl and set aside to rise for 30 minutes. SPECULAAS COOKIES (AKA SPECULOOS) Instructions. Sift together the ap flour, cake flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, cloves, white pepper, and anise. In the bowl of a stand mixer or a large mixing bowl, cream together the butter and brown sugar until lightened in color andslightly aerated.
VANILLA BUTTERMILK CAKE Vanilla Buttermilk Cake is the old fashioned layer cake we know & love. It has a moist, fine crumb & true vanilla flavor. The cake recipe is made with oil. SOURDOUGH BUNDT CAKE WITH BUTTERMILK GLAZE Sourdough Bundt Cake with Buttermilk Glaze is a perfect snack cake. The tangy-sweet buttermilk glaze forms an ultra-thin coating. A little sourdough discard transforms an ordinary cake into an extraordinarytreat.
BOTERKOEK - DUTCH BUTTER CAKE - BAKING SENSE® Instructions. Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round. In a large mixingbowl or
A BETTER CARROT CAKE RECIPE Ingredients Better Carrot Cake Batter 1 cup (5 oz, 140 g) currants 2 cups (10 oz, 285 g) all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts. SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER Instructions. Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note) Add the flour and water and mix until combined. Set aside at room temperature. The starter is ready to use when it has doubled in volume and a SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
SOFT SOURDOUGH HAMBURGER BUNS Instructions. In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm the milk in the microwave to scalding. Add the MILK & HONEY WHOLE WHEAT BREAD Warm the milk in the microwave to about 100°F, close to body temperature. Add the milk, honey and salt to the sponge. Stir to combine. Add the whole wheat flour and 1/2 cup of the bread flour. Stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook. With the mixer running, slowlyadd another 1/2
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts. SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER Instructions. Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note) Add the flour and water and mix until combined. Set aside at room temperature. The starter is ready to use when it has doubled in volume and a SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
SOFT SOURDOUGH HAMBURGER BUNS Instructions. In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm the milk in the microwave to scalding. Add the MILK & HONEY WHOLE WHEAT BREAD Warm the milk in the microwave to about 100°F, close to body temperature. Add the milk, honey and salt to the sponge. Stir to combine. Add the whole wheat flour and 1/2 cup of the bread flour. Stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook. With the mixer running, slowlyadd another 1/2
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts. SOURDOUGH CROISSANTS The difference between Classic Croissants and Sourdough Croissants is the use of the natural yeast in the starter to rise the dough. (You can use a smidge of commercial yeast to help you out, more on that later.) If you don’t have one, check out my post to learn How to Make a Sourdough Starter. Then check out my system to Feed and Maintain Sourdough Starter. SOURDOUGH IRISH SODA BREAD Scroll through the step by step photos to see how to make Sourdough Irish Soda Bread: 1. Combine the buttermilk and sourdough discard. 2. Add the wet ingredients to the dry ingredients. 1. Mix the ingredients until they form a “shaggy” dough. 2. Knead the dough just until all the flour is absorbed. BOTERKOEK - DUTCH BUTTER CAKE - BAKING SENSE® Instructions. Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round. In a large mixingbowl or
HOW TO MAKE CHARCOAL GRILLED PIZZA Instructions. Using hardwood charcoal, build a split fire. Put 1/2 the coals on each side of the grill and leave an open space between. (If your charcoal grill is too small to do a split fire you can try the same method with one hot side and one cool side.) Place the grate over the fire and allow it SOURDOUGH CINNAMON BUNS Generously brush a 9” x 13” baking pan with some of the melted butter, reserve the rest. In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" (46cmx41cm) rectangle. A BETTER CARROT CAKE RECIPE Preheat the oven to 350°F. Line three 8" or 9" round cake pans with parchment paper, or butter and flour the pans. (see note 1). Place the currants in a small bowl and pour enough hot water over to cover. Set aside for 20 minutes to plump. Meanwhile, sift together the flour, baking powder, baking soda, spices and salt. CRISP LEMON THIN COOKIES Scrape the bowl. Add the lemon juice and lemon extract mix until well combined. Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated. Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. VELVETY SOFT WHITE CAKE Instructions. Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts. SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER Instructions. Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note) Add the flour and water and mix until combined. Set aside at room temperature. The starter is ready to use when it has doubled in volume and a SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
SOFT SOURDOUGH HAMBURGER BUNS Instructions. In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm the milk in the microwave to scalding. Add the MILK & HONEY WHOLE WHEAT BREAD Warm the milk in the microwave to about 100°F, close to body temperature. Add the milk, honey and salt to the sponge. Stir to combine. Add the whole wheat flour and 1/2 cup of the bread flour. Stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook. With the mixer running, slowlyadd another 1/2
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts. SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER Instructions. Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note) Add the flour and water and mix until combined. Set aside at room temperature. The starter is ready to use when it has doubled in volume and a SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
SOFT SOURDOUGH HAMBURGER BUNS Instructions. In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm the milk in the microwave to scalding. Add the MILK & HONEY WHOLE WHEAT BREAD Warm the milk in the microwave to about 100°F, close to body temperature. Add the milk, honey and salt to the sponge. Stir to combine. Add the whole wheat flour and 1/2 cup of the bread flour. Stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook. With the mixer running, slowlyadd another 1/2
YOLKS ONLY LEMON CURD Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts. Lemon and other fruit curds are great as a tart or pie filling.They can be used as a filling for shortbread or to sandwich French Macarons.Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.. Tips for making and storing Yolks Only Lemon Curd: SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts. SOURDOUGH CROISSANTS The difference between Classic Croissants and Sourdough Croissants is the use of the natural yeast in the starter to rise the dough. (You can use a smidge of commercial yeast to help you out, more on that later.) If you don’t have one, check out my post to learn How to Make a Sourdough Starter. Then check out my system to Feed and Maintain Sourdough Starter. SOURDOUGH IRISH SODA BREAD Scroll through the step by step photos to see how to make Sourdough Irish Soda Bread: 1. Combine the buttermilk and sourdough discard. 2. Add the wet ingredients to the dry ingredients. 1. Mix the ingredients until they form a “shaggy” dough. 2. Knead the dough just until all the flour is absorbed. BOTERKOEK - DUTCH BUTTER CAKE - BAKING SENSE® Instructions. Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round. In a large mixingbowl or
SOURDOUGH CINNAMON BUNS Generously brush a 9” x 13” baking pan with some of the melted butter, reserve the rest. In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" (46cmx41cm) rectangle. HOW TO MAKE CHARCOAL GRILLED PIZZA Instructions. Using hardwood charcoal, build a split fire. Put 1/2 the coals on each side of the grill and leave an open space between. (If your charcoal grill is too small to do a split fire you can try the same method with one hot side and one cool side.) Place the grate over the fire and allow it A BETTER CARROT CAKE RECIPE Preheat the oven to 350°F. Line three 8" or 9" round cake pans with parchment paper, or butter and flour the pans. (see note 1). Place the currants in a small bowl and pour enough hot water over to cover. Set aside for 20 minutes to plump. Meanwhile, sift together the flour, baking powder, baking soda, spices and salt. CRISP LEMON THIN COOKIES Scrape the bowl. Add the lemon juice and lemon extract mix until well combined. Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated. Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. VELVETY SOFT WHITE CAKE Instructions. Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER Instructions. Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note) Add the flour and water and mix until combined. Set aside at room temperature. The starter is ready to use when it has doubled in volume and a SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
SOFT SOURDOUGH HAMBURGER BUNS Instructions. In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm the milk in the microwave to scalding. Add the MILK & HONEY WHOLE WHEAT BREAD Warm the milk in the microwave to about 100°F, close to body temperature. Add the milk, honey and salt to the sponge. Stir to combine. Add the whole wheat flour and 1/2 cup of the bread flour. Stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook. With the mixer running, slowlyadd another 1/2
OVERNIGHT RYE BREAD RECIPE Instructions. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes. If you're using a stand mixer, switch to the dough hook. Add the honey, salt and and remainingbread flour.
RELIABLE, WELL-TESTED RECIPES FOR BAKERS AT EVERY SKILLRECIPESBAKER’S RESOURCESBAKING SCHOOLABOUT EILEEN/FAQCONTACT ME 100% Pistachio Macarons are made without almond flour for big pistachio flavor. Pistachio buttercream is the perfect filling for these special macarons. It’s true, French Macarons can be made without almonds. Ground pistachios make beautiful macarons. Just a dab of food coloring will make lovely green shells that advertise thespecial
SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.SOURDOUGH BISCOTTI
Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat. Split the dough into 2 HOW TO DRY SOURDOUGH STARTER Add 3 oz (84g) of warm water and 3 oz (84g) of unbleached flour to the starter. Stir to combine. Cover and set aside for 3-4 hours or until the starter has doubled in size and looks quite active. If after 4-6 hours the starter still seems sluggish, discard all but 3 SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER Instructions. Weigh 4 oz of your unfed starter into a clean container. Discard the extra starter (see note) Add the flour and water and mix until combined. Set aside at room temperature. The starter is ready to use when it has doubled in volume and a SOURDOUGH PITA BREAD Instructions. In the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine the starter, water, and 1 ½ cups (7.5 oz or 210g) of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, switchto the dough hook.
SOFT SOURDOUGH HAMBURGER BUNS Instructions. In the bowl of a stand mixer or in a large mixing bowl, combine the starter, water and 1/2 cup of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm the milk in the microwave to scalding. Add the MILK & HONEY WHOLE WHEAT BREAD Warm the milk in the microwave to about 100°F, close to body temperature. Add the milk, honey and salt to the sponge. Stir to combine. Add the whole wheat flour and 1/2 cup of the bread flour. Stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook. With the mixer running, slowlyadd another 1/2
OVERNIGHT RYE BREAD RECIPE Instructions. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes. If you're using a stand mixer, switch to the dough hook. Add the honey, salt and and remainingbread flour.
SOURDOUGH PIZZA CRUST Combine the starter, water and 2 cups of the flour. Mix on low speed with the paddle until the flour is incorporated. Cover the bowl and set aside for 30 -60 minutes. If using a stand mixer, change to the dough hook. With the mixer running on low, add the salt, olive oil and the remaining the flour. SOURDOUGH RECIPES YOU NEED TO TRY Sourdough English Muffins. Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts. SOURDOUGH CROISSANTS The difference between Classic Croissants and Sourdough Croissants is the use of the natural yeast in the starter to rise the dough. (You can use a smidge of commercial yeast to help you out, more on that later.) If you don’t have one, check out my post to learn How to Make a Sourdough Starter. Then check out my system to Feed and Maintain Sourdough Starter. SOURDOUGH IRISH SODA BREAD Scroll through the step by step photos to see how to make Sourdough Irish Soda Bread: 1. Combine the buttermilk and sourdough discard. 2. Add the wet ingredients to the dry ingredients. 1. Mix the ingredients until they form a “shaggy” dough. 2. Knead the dough just until all the flour is absorbed. BOTERKOEK - DUTCH BUTTER CAKE - BAKING SENSE® Instructions. Preheat the oven to 400°F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round. In a large mixingbowl or
SOURDOUGH CINNAMON BUNS Generously brush a 9” x 13” baking pan with some of the melted butter, reserve the rest. In a small bowl, combine the granulated sugar, brown sugar and cinnamon. Turn the dough onto a floured surface without kneading out the air. Roll the dough to a 18" x 16" (46cmx41cm) rectangle. HOW TO MAKE CHARCOAL GRILLED PIZZA Instructions. Using hardwood charcoal, build a split fire. Put 1/2 the coals on each side of the grill and leave an open space between. (If your charcoal grill is too small to do a split fire you can try the same method with one hot side and one cool side.) Place the grate over the fire and allow it A BETTER CARROT CAKE RECIPE Preheat the oven to 350°F. Line three 8" or 9" round cake pans with parchment paper, or butter and flour the pans. (see note 1). Place the currants in a small bowl and pour enough hot water over to cover. Set aside for 20 minutes to plump. Meanwhile, sift together the flour, baking powder, baking soda, spices and salt. VELVETY SOFT WHITE CAKE Instructions. Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. CRISP LEMON THIN COOKIES Scrape the bowl. Add the lemon juice and lemon extract mix until well combined. Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated. Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
To learn more about the information we collect and use for advertising purposes, please see our Privacy Policy . If you do not wish for us or our partners to sell your personal information to third parties for advertising purposes, select the applicable control from the "Do Not Sell My Personal Information" link provided. Note that although we will not sell your personal information after you click that button, we will continue to share some personal information with our partners (who will function as our service providers in such instance) to help us perform advertising-related functions such as, but not limited to, measuring the effectiveness of our ads, managing how many times you may see an ad, reporting on the performance of our ads, ensuring services are working correctly and securely, providing aggregate statistics and analytics, improving when and where you may see ads and/or reducing ad fraud. If you access this site from other devices or browsers, visit the link below from those devices or browsers to ensure your choice applies to the data collected when you use those devices or browsers. Additionally, although clicking the "Do Not Sell My Personal Information" link will opt you out of the sale of your personal information for advertising purposes, it will not opt you out of the use of previously collected and sold personal information (except for personal information sold within 90 days prior to your exercising your right to opt out) or all interest-based advertising. If you would like more information about how to opt out of interest-based advertising in desktop and mobile browsers on a particular device, please visit http://optout.aboutads.info/#/ and http://optout.networkadvertising.org/#. You may download the AppChoices app at http://www.aboutads.info/appchoices to opt out in connection with mobile apps, or use the platform controls on your mobile device to opt out. Do Not Sell My Personal InformationI Understand
Do not sell my personal information * Skip to primary navigation * Skip to main content * Skip to primary sidebar* Skip to footer
* Home
* Recipes
* Baking School
* Baker’s Resources * Essential Baking Tools & Equipment * Baking Weights & Measures Conversion Chart * Baking Ingredient Substitutions * Baking Tips & Classic Techniques Explained* About Eileen/FAQ
* Contact Me
*
NAVIGATION MENU: SOCIAL ICONS* Google+
* Search
NUTELLA SANDWICH COOKIESBy Eileen Gray
Leave a Comment
Nutella Sandwich Cookies are the perfect little bite. Tender hazelnut cookies are sandwiched with chocolate-hazelnut filling. Just a hint of rum gives the cookie a special flavor. These cookies are a simple variation of my traditional Linzer Cookies. The main switch I made was using ground hazelnuts instead of almonds and instead of fillingthe…
Read More
RECENT POSTS
ERMINE FROSTING
RED VELVET CAKE OR CUPCAKES AMERICAN BUTTERCREAM FROSTING VANILLA BUTTERMILK CAKE VANILLA CHIFFON CAKE SOURDOUGH COFFEE CAKE WITH WALNUT STREUSEL SOURDOUGH BIALYS (WITH VIDEO) SOURDOUGH PITA BREAD ARTISAN SOURDOUGH BREAD RECIPES THAT USE SOURDOUGH DISCARD HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER HOW TO MAKE SOURDOUGH STARTERSee More Posts →
CAKE BATTER CLASSES
HOW TO CREATE THE BEST CAKE RECIPES FATS IN CAKE BATTER, BUTTER & OTHERS IN CAKE BATTER SUGAR IS MORE THAN SWEET CAKE BATTER – EGGS Learn More About Cake Batter SCIENCE OF BAKING INGREDIENTSFLOUR
EGGS
SALT
BUTTER & OTHER FATS
Learn More About Baking Ingredients →ALL CLASSES
HOW TO FEED & MAINTAIN YOUR SOURDOUGH STARTER HOW TO MAKE ICE CREAM – VANILLA BEAN ICE CREAM HOW TO CREATE THE BEST CAKE RECIPES HOW TO TEMPER CHOCOLATE More Classes on Miscellaneous TopicsHOW TO VIDEOS
HOW TO TEMPER CHOCOLATE HOW TO COVER A CAKE WITH FONDANT – HOW TO VIDEO HOW TO MAKE A LATTICE PIE CRUST HOW TO – ICE A CAKE LIKE A PASTRY CHEF See More How To Videos →PRIMARY SIDEBAR
MY NEW BOOK IS NOW AVAILABLE AT AMAZON! As an Amazon Associate I earn from qualifying purchases. WELCOME!! Baking is an art and a science, but it’s not rocket science. Anyone can bake if they have a good recipe and the helping hand of a seasoned baker. I’m a pastry chef and lifelong baker. I enjoy sharing my well-tested recipes with bakers of every skill level.READ MORE….
Report this ad
5 FREE CAKE-BAKING LESSONS FOR NEW SUBSCRIBERS Subscribe to get the best recipes delivered to your inbox.Subscribe
We won't send you spam. Unsubscribe at any time.Powered By ConvertKitReport this ad
FOOTER
* Home
* Recipes
* Baking School
* Baker’s Resources * Essential Baking Tools & Equipment * Baking Weights & Measures Conversion Chart * Baking Ingredient Substitutions * Baking Tips & Classic Techniques Explained* About Eileen/FAQ
* Contact Me
Privacy Policy
Copyright © 2019 Baking Sense on the Foodie Pro Theme Exclusive Member of Mediavine FoodClose ad
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0