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LA PETITE BRIOCHE
Mr. Incredible is a good sport when it comes to wearing ridiculous costumes of my choosing and asking him to pose for photos. Last year, I was obsessed with the show "The Tudors" and wanted to dress up as Queen Catherine of Aragon. LA PETITE BRIOCHE: BLUEBERRY SCONESAUTHOR: CHRISTA ROSE In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, andsalt.
LA PETITE BRIOCHE: BUTTERY SOFT PRETZELS In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into adough.
LA PETITE BRIOCHE: BAKLAVA Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. LA PETITE BRIOCHE: BRAZILIAN CHEESE BREAD (PAO DE QUEIJO) Preheat oven to 400 degrees. Mix flour and salt in a mixing bowl. In a saucepan heat milk and oil until boiling. Add hot liquid to the tapioca flour and mix on medium speed. LA PETITE BRIOCHE: SWEET POTATO CHALLAH In a large bowl, dissolve yeast in warm water. Mix in honey, butter, egg and yolks, mashed sweet potatoes and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.LA PETITE BRIOCHE
Mr. Incredible is a good sport when it comes to wearing ridiculous costumes of my choosing and asking him to pose for photos. Last year, I was obsessed with the show "The Tudors" and wanted to dress up as Queen Catherine of Aragon. LA PETITE BRIOCHE: BLUEBERRY SCONESAUTHOR: CHRISTA ROSE In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, andsalt.
LA PETITE BRIOCHE: BUTTERY SOFT PRETZELS In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into adough.
LA PETITE BRIOCHE: BAKLAVA Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. LA PETITE BRIOCHE: BRAZILIAN CHEESE BREAD (PAO DE QUEIJO) Preheat oven to 400 degrees. Mix flour and salt in a mixing bowl. In a saucepan heat milk and oil until boiling. Add hot liquid to the tapioca flour and mix on medium speed. LA PETITE BRIOCHE: SWEET POTATO CHALLAH In a large bowl, dissolve yeast in warm water. Mix in honey, butter, egg and yolks, mashed sweet potatoes and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. LA PETITE BRIOCHE: RASPBERRY AND CREAM CHEESE ROLLS Raspberry and Cream Cheese Rolls adapted from Food and Wine Dough 1 cup milk 2/3 cup sugar 1 1/2 tablespoons active dry yeast 1 stick unsalted butter, softened 2 large eggs LA PETITE BRIOCHE: HOMEMADE BAGELS Deflate dough, cover as before, and refrigerate 4 hours or overnight. Position an oven rack in the lower third of the oven and place abaking stone on it,
LA PETITE BRIOCHE: BRAZILIAN CHEESE BREAD (PAO DE QUEIJO) Preheat oven to 400 degrees. Mix flour and salt in a mixing bowl. In a saucepan heat milk and oil until boiling. Add hot liquid to the tapioca flour and mix on medium speed. LA PETITE BRIOCHE: TEXAS ROADHOUSE ROLLS WITH CINNAMON BUTTER Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. LA PETITE BRIOCHE: CIABATTA BREAD Many of ciabatta recipes begin with a poolish (pronounced pool-eesh, accent on the second syllable). A poolish is a pre-mixed “starter” of flour, water and a touch of yeast. LA PETITE BRIOCHE: 2010 Spontaneous road trips have had me MIA from the kitchen lately. My oven is cold and lonely. I have 12 sweet potatoes I bought before said spontaneous road trip taunting me on the counter. LA PETITE BRIOCHE: KING'S HAWAIIAN BREAD I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in mypantry.
LA PETITE BRIOCHE: BLUEBERRY "BOY BAIT" CAKE Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan. Whisk two cups flour, baking powder, and salt together in medium bowl. LA PETITE BRIOCHE: A FAREWELL TO SUMMER WITH LEMON With work starting up again tomorrow, my summer and Lady of Leisure days have come to an end. This has been one of the more enjoyable summers. I celebrated my one year wedding anniversary with Mr. Incredible, I road tripped, gambled, spent time with my family, and did a whole lot of baking.Although I'm sad to see summer go, I look forward the cold fall season (even though that LA PETITE BRIOCHE: BAKING WITH JULIA: CROISSANTS Baking with Julia is a cookbook based from Julia Child's Master Chefs television series which aired on PBS. The book contains recipes for a variety of breads, pastries, pies, cakes and chocolate. Not only are the recipes well chosen, the photographs are simple and beautiful.LA PETITE BRIOCHE
With Quick puff pastry, the butter is cut into the flour like pie dough, making it different from the traditional puff process. This resulted in a tender, flaky pastry that went well with all the chocolate I stuffed in it :) Continued. Posted by Christa Rose at Sunday, August 19, 2012 6 comments: LA PETITE BRIOCHE: BLUEBERRY SCONESAUTHOR: CHRISTA ROSE Blueberry Scones. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, and salt. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix untiljust blended.
LA PETITE BRIOCHE: QUICK PUFF PASTRY Sift together the flour and salt in the bowl of a food processor fitted with the blade attachment. Add chilled, diced butter and pulse three to five times, until the butter pieces are about the size of lima beans. Add water to the mixture and pulse again about three times. Invert the crumbly mass onto a lightly floured work surface. LA PETITE BRIOCHE: SWEET POTATO CHALLAH Directions. In a large bowl, dissolve yeast in warm water. Mix in honey, butter, egg and yolks, mashed sweet potatoes and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until LA PETITE BRIOCHE: BUTTERY SOFT PRETZELS In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. LA PETITE BRIOCHE: PINEAPPLE HABANERO PEPPER JELLY Rinse the pepper and remove the stems. Half the peppers and remove the seeds. (I left the seeds on both jalapenos and 2 habaneros for a hotter jelly). Place peppers in a blender with the apple cider vinegar and pulse until peppers are minced. Pour the pepper-vinegar mixture in a saucepan. Add sugar, pineapple juice, and salt. LA PETITE BRIOCHE: KING'S HAWAIIAN BREAD 2 (1/4 ounce) envelopes yeast. 1/2 cup butter (one stick) melted. Directions: Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour andmix in.
LA PETITE BRIOCHE: ORANGE GLAZED STRAWBERRY SCONES Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. LA PETITE BRIOCHE: BAKED EGG BOATS Making these egg boats brought back repressed memories of my short, 2 week career as a Sandwich Artist at Subway. It was around the time they used to cut a v-shaped wedge out of the middle of their sandwichbread.
LA PETITE BRIOCHE: CHICKEN ENCHILADAS WITH RED CHILE SAUCE Combine the onion, 1 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes.LA PETITE BRIOCHE
With Quick puff pastry, the butter is cut into the flour like pie dough, making it different from the traditional puff process. This resulted in a tender, flaky pastry that went well with all the chocolate I stuffed in it :) Continued. Posted by Christa Rose at Sunday, August 19, 2012 6 comments: LA PETITE BRIOCHE: BLUEBERRY SCONESAUTHOR: CHRISTA ROSE Blueberry Scones. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, and salt. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix untiljust blended.
LA PETITE BRIOCHE: QUICK PUFF PASTRY Sift together the flour and salt in the bowl of a food processor fitted with the blade attachment. Add chilled, diced butter and pulse three to five times, until the butter pieces are about the size of lima beans. Add water to the mixture and pulse again about three times. Invert the crumbly mass onto a lightly floured work surface. LA PETITE BRIOCHE: SWEET POTATO CHALLAH Directions. In a large bowl, dissolve yeast in warm water. Mix in honey, butter, egg and yolks, mashed sweet potatoes and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until LA PETITE BRIOCHE: BUTTERY SOFT PRETZELS In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. LA PETITE BRIOCHE: PINEAPPLE HABANERO PEPPER JELLY Rinse the pepper and remove the stems. Half the peppers and remove the seeds. (I left the seeds on both jalapenos and 2 habaneros for a hotter jelly). Place peppers in a blender with the apple cider vinegar and pulse until peppers are minced. Pour the pepper-vinegar mixture in a saucepan. Add sugar, pineapple juice, and salt. LA PETITE BRIOCHE: KING'S HAWAIIAN BREAD 2 (1/4 ounce) envelopes yeast. 1/2 cup butter (one stick) melted. Directions: Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter. Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour andmix in.
LA PETITE BRIOCHE: ORANGE GLAZED STRAWBERRY SCONES Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. LA PETITE BRIOCHE: BAKED EGG BOATS Making these egg boats brought back repressed memories of my short, 2 week career as a Sandwich Artist at Subway. It was around the time they used to cut a v-shaped wedge out of the middle of their sandwichbread.
LA PETITE BRIOCHE: CHICKEN ENCHILADAS WITH RED CHILE SAUCE Combine the onion, 1 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes. LA PETITE BRIOCHE: AEBLESKIVER AKA DANISH PANCAKE AKA Fold the egg whites into the prepared batter. Place an aebleskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Fill with jam or jelly. Top with a little more batter. Cook until golden brown on each side, 1 to 2minutes per side.
LA PETITE BRIOCHE: ENGLISH MUFFINS Heat a griddle or non-stick skillet over medium heat. Place muffins in pan, working in batches to fit your skillet or griddle, and cook 10-12 minutes until the underside is a nice golden brown. Flip and cook for another 10-12 minutes. Continue until all muffins are cooked. Split the muffins using the tines of a fork and toast. LA PETITE BRIOCHE: TEXAS ROADHOUSE ROLLS WITH CINNAMON BUTTER 1 teaspoon cinnamon. Whip butter, honey and cinnamon until combined. Chill until ready to eat. Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until LA PETITE BRIOCHE: HOMEMADE PITA BREAD Mix pita bread ingredients in a bowl until it comes together in a soft ball. Knead the dough until smooth. Place in an oiled bowl, cover with plastic wrap and let rise in a warm place for one hour. LA PETITE BRIOCHE: TIRAMISU CAKE AND LE PETIT BRIOCHE'S Preheat the oven to 325ºF. Line a 9 1/2-inch spring form pan with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the yolks, 1/4 cup sugar and vanilla. LA PETITE BRIOCHE: 2011 Take a heaping teaspoon full of the cream cheese filling and stuff it inside the cap. Continue stuffing all the mushrooms. Take 3 bowls. Fill the first bowl with the flour, fill the second bowl with the beaten egg and the third bowl with the Panko bread crumbs. Dredge the mushroom cap in flour and shake off the excess. LA PETITE BRIOCHE: CHICKEN ENCHILADAS WITH RED CHILE SAUCE Combine the onion, 1 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes. LA PETITE BRIOCHE: BAKED EGG BOATS Making these egg boats brought back repressed memories of my short, 2 week career as a Sandwich Artist at Subway. It was around the time they used to cut a v-shaped wedge out of the middle of their sandwichbread.
LA PETITE BRIOCHE: DECEMBER 2011 I was going to attempt to gift homemade hot pepper jelly for the holidays. The red and green would have been festive don't you think? After thinking about it for a while, I realized it probably wasn't a good idea to give my first attempt at a canned good. LA PETITE BRIOCHE: SEPTEMBER 2011 It's that time of year again. Football season. This signifies the return of "Pigskinus Gigantopithecus".The man caves of North America are once again filled with the sounds of cheering, clapping, fist pounding and, more commonly in this household, cursing the football gods for their team's poor performance. skip to main | skip to sidebarLA PETITE BRIOCHE
Ramblings of a baking addict SUNDAY, DECEMBER 9, 2012CLONE OF A CINNABON
With nearly 5,000 reviews and a perfect 5 star rating, the Clone of a Cinnabon recipe is one of the most popular recipes on Allrecipes.com.After a taste test, I understood why it was so popular and determined these were too good to keep all to myself. Last year, I gave the gift of Chocolate Chip Cookies to friends and co-workers. This year will be these cinnamon rolls in cute individual serving cups. I managed to get 20 nice sized rolls that filled 3 1/2 inch diameter baking cups. I adapted this recipe by cooking the rolls at a lower temperature and increased the baking time. I also doubled the frosting recipe because it was the rightthing to do :)
Continued
Posted by Christa Roseat Sunday,
December 09, 2012
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Labels: Bread
, breakfast
SUNDAY, OCTOBER 28, 2012PRETZEL CHALLAH
Mr. Incredible is a good sport when it comes to wearing ridiculous costumes of my choosing and asking him to pose for photos. Last year, I was obsessed with the show "The Tudors" and wanted to dress up as Queen Catherine of Aragon. He of course, had to be Henry VIII...he already had the red beard. We were invited to a friend's costume party again this year. I liked the idea of coordinating costumes so when I proposed the concept of him dressing as a Bavarian guy he seemed open to the idea. Then the costumes arrived... ...and he put on the shirt... ...and then the knee high socks... ...and then the lederhosen. VERDICT: Not my favorite look on him. But I did love my Fraulein dress with the double layered petticoat! This is a picture of Mr. Incredible and I dressed as a Fraulein andBavarian guy.
The Wurstfest is next weekend. I wonder if Mr. Incredible will want to attend in costume this year :) In other news, I made pretzel challahs! These would be the perfect accompaniment to some beer cheese soup. Yum.Continued
Posted by Christa Roseat Sunday,
October 28, 2012
8
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SUNDAY, OCTOBER 21, 2012 FRIED MACARONI AND CHEESE BALLS The majority of the meals I make are my efforts to disguise leftovers so Mr. Incredible will eat them without complaint. Last night's macaroni and cheese was reincarnated this morning into breaded, fried mac and cheese balls, which Mr. Incredible gobbled up happily. Can Iget an Amen?!
He has already requested the next time I make them to incorporate bacon and jalapeno. He's definitely my soul mate :)Continued
Posted by Christa Roseat Sunday,
October 21, 2012
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SUNDAY, AUGUST 19, 2012QUICK PUFF PASTRY
Remember back in the spring of 2010 when I made croissants?
Me neither. I was almost too embarrassed to give you the direct link. I cringe at my food pornography photography skills back then. Cringe. Sometimes I forget what recipes I've blogged about. I was fairly certain I had already written about making puff pastry, but it was croissants. Both are similar in that it calls for insane amounts of butter (not that there's anything wrong with that) and requires a lot of rolling, folding and chilling. It's the folding process that results in the flaky layers this pastry is known for...but is timeconsuming.
With Quick puff pastry, the butter is cut into the flour like pie dough, making it different from the traditional puff process. This resulted in a tender, flaky pastry that went well with all the chocolate I stuffed in it :)Continued
Posted by Christa Roseat Sunday,
August 19, 2012
6
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SATURDAY, AUGUST 11, 2012 PERFECTLY MOIST CORNBREADDo
you hear that? Those are the football heads' cheers echoing from their man caves, for the football season is uponus...
Pre-season football counts right? Right. This gave me an excuse to test out some yummy football eats. Last night, I tested a copycat Wendy's chili recipe that was scrumptious (recipe and post to follow). But, what good is a bowl of chili without a chunk of cornbread to go with it? I needed a cornbread that could withstand the amount of butter that would be slathered on it and the amount of honey it would be drowned in. This moist cornbread sopped up every last bit of the honey and butter I threw at it. Perfect!Continued
Posted by Christa Roseat Saturday,
August 11, 2012
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Labels: Bread
MONDAY, AUGUST 6, 2012 KING'S HAWAIIAN BREAD I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :)Continued
Posted by Christa Roseat Monday,
August 06, 2012
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Labels: Bread
FRIDAY, JULY 13, 2012 CHERRY "BOY BAIT" CAKE If you're looking for a basic cake recipe to use with fruits of the season, this is it. The original "Boy Bait" cake is moist, flavorful and works well with any fruit you chose to incorporate. Today, I had some fresh sweet cherries on hand. I made some changes to the original recipe and used all brown sugar and topped the cake with a crumb topping made of oats, nuts and cinnamon. I was pleased with how the cherry variation turned out and have been fantasizing about trying it with chunks of peaches the next time around.Continued
Posted by Christa Roseat Friday, July
13, 2012
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Labels: Bread
, breakfast
, Cake
, Fruit
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