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No-Knead Folding Method Bread 🥖 Ingredients: 2.5 cups warm water 1 tablespoon dry yeast 1 teaspoon sugar 4.5 to 5 cups flour (the dough should be very soft and slightly sticky) 1 teaspoon salt Instructions: Mix the dough with a spatula until it comes together. Let it rise in... a warm place for 20 minutes. Fold the risen dough with your hands to gather it again. Wet or oil your hands to prevent sticking. Cover and let it rest in a warm place for 15 minutes. Fold the dough again and let it rest. Repeat this folding process 3 times, resting 15 minutes between each fold. After the last fold, let the dough rest for another 15 minutes. Without folding again, place the dough on a floured surface and cut it into 6 or 9 equal pieces. Place the pieces on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (392°F) for 25–30 minutes until golden.show more

Your Natural Remedies

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🎶 Hello Darlin’ Mamaw's Homemade Bread Ingredients: 7 cups lukewarm water 6 tbsp sugar 6 tsp salt 6 tsp instant dry yeast 7 tbsp olive oil 15-16 cups bread flour, as needed to make a smooth dough Directions: In a large bowl put the water, sugar, and salt. Sprinkle the yeast on top. Add the oil and stir in flour. Continue adding flour and kneading until a smooth elastic dough is formed. Knead for about 6-8 minutes. Cover with a cloth and let rise until doubled, about an hour. Oil hands and punch down dough. Oil the bowl, flip the dough, cover with a cloth, and let rise again until doubled, about an hour. Punch down dough and divide equally between 6 loaf pans. Shape loaves and place in oiled bread pans. Cover and let rise for 30 minute. Bake at 375 degrees for 30 minutes or until lightly browned on top. Butter tops of loaves if desired. Yield: 6 loaves

🎶 Hello Darlin’ Mamaw's Homemade Bread Ingredients: 7 cups lukewarm water 6 tbsp sugar 6 tsp salt 6 tsp instant dry yeast 7 tbsp olive oil 15-16 cups bread flour, as needed to make a smooth dough Directions: In a large bowl put the water, sugar, and salt. Sprinkle the yeast on top. Add the oil and stir in flour. Continue adding flour and kneading until a smooth elastic dough is formed. Knead for about 6-8 minutes. Cover with a cloth and let rise until doubled, about an hour. Oil hands and punch down dough. Oil the bowl, flip the dough, cover with a cloth, and let rise again until doubled, about an hour. Punch down dough and divide equally between 6 loaf pans. Shape loaves and place in oiled bread pans. Cover and let rise for 30 minute. Bake at 375 degrees for 30 minutes or until lightly browned on top. Butter tops of loaves if desired. Yield: 6 loaves

Olive🫒

84,030 Aufrufe • vor 3 Monaten

Cheesy Garlic Pull-Apart Bread Ingredients For the dough: 500 g flour 1 packet dry yeast 1 tbsp sugar 1 tsp salt 250 ml lukewarm milk 1 egg 60 g softened butter For the garlic butter: 1 pack softened butter, about 200-250 g 1 whole garlic bulb, finely grated or crushed A generous handful of fresh parsley, finely chopped Chili flakes, to taste Salt, to taste For the filling: 250-300 g grated mozzarella Instructions Combine the flour, dry yeast, sugar and salt in a large bowl. Add the lukewarm milk and egg, then knead until a dough begins to form. Gradually knead in the softened butter. Continue kneading for 10-12 minutes, until the dough is smooth, soft and elastic. Cover and leave to rise in a warm place for 60-90 minutes, or until doubled in size. Mix the softened butter with the garlic, parsley, chili flakes and salt. Roll the dough into a large rectangle and spread the garlic butter evenly over the surface. Sprinkle generously with grated mozzarella. Cut the dough into equal squares or strips. Stack the pieces loosely and place them upright in a lined loaf tin. Cover and leave to rise again for 25-30 minutes. Bake at 180°C / 350°F for 30-40 minutes, until golden brown and fully baked through. If the top browns too quickly, cover loosely with foil and continue baking. Let it rest for 5-10 minutes, then pull apart and enjoy warm. 🎥 tastebyhakima | IG

Cheesy Garlic Pull-Apart Bread Ingredients For the dough: 500 g flour 1 packet dry yeast 1 tbsp sugar 1 tsp salt 250 ml lukewarm milk 1 egg 60 g softened butter For the garlic butter: 1 pack softened butter, about 200-250 g 1 whole garlic bulb, finely grated or crushed A generous handful of fresh parsley, finely chopped Chili flakes, to taste Salt, to taste For the filling: 250-300 g grated mozzarella Instructions Combine the flour, dry yeast, sugar and salt in a large bowl. Add the lukewarm milk and egg, then knead until a dough begins to form. Gradually knead in the softened butter. Continue kneading for 10-12 minutes, until the dough is smooth, soft and elastic. Cover and leave to rise in a warm place for 60-90 minutes, or until doubled in size. Mix the softened butter with the garlic, parsley, chili flakes and salt. Roll the dough into a large rectangle and spread the garlic butter evenly over the surface. Sprinkle generously with grated mozzarella. Cut the dough into equal squares or strips. Stack the pieces loosely and place them upright in a lined loaf tin. Cover and leave to rise again for 25-30 minutes. Bake at 180°C / 350°F for 30-40 minutes, until golden brown and fully baked through. If the top browns too quickly, cover loosely with foil and continue baking. Let it rest for 5-10 minutes, then pull apart and enjoy warm. 🎥 tastebyhakima | IG

𝕏 Cuisines

56,201 Aufrufe • vor 21 Tagen

This might be the easiest sandwich rolls you’ll ever make! Just mix 4 cups flour, 2 tsp instant yeast, ½ tsp sugar, 1 tsp salt, 2 cups warm water, and 1 Tbsp olive oil. With wet hands, fold the dough over on itself eight times — that’s literally all the “kneading” it needs. Let it rise for an hour, cut into 6 pieces (no fancy shaping), and bake at 440°F for 30 minutes. You end up with crusty outside, soft chewy inside perfection. Perfect for sandwiches or just with butter.

This might be the easiest sandwich rolls you’ll ever make! Just mix 4 cups flour, 2 tsp instant yeast, ½ tsp sugar, 1 tsp salt, 2 cups warm water, and 1 Tbsp olive oil. With wet hands, fold the dough over on itself eight times — that’s literally all the “kneading” it needs. Let it rise for an hour, cut into 6 pieces (no fancy shaping), and bake at 440°F for 30 minutes. You end up with crusty outside, soft chewy inside perfection. Perfect for sandwiches or just with butter.

End3of6Days9 (Helen) 🇺🇸

141,256 Aufrufe • vor 1 Monat

Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

𝕏 Cuisines

80,845 Aufrufe • vor 25 Tagen

𝐕𝐈𝐑𝐀𝐋 𝐂𝐇𝐀𝐋𝐋𝐀𝐇 𝐈𝐍 𝐀 𝐁𝐀𝐆 𝐎𝐯𝐞𝐫 𝟑𝟑 𝐌𝐈𝐋𝐋𝐈𝐎𝐍 𝐕𝐈𝐄𝐖𝐒!!🌟 Save it when you are lazy and neeeeed Challah! ♥️ INGREDIENTS 1 tbsp of active dry yeast 1 cup warm water 3 tbsp white sugar ½ tbsp salt ⅓ cup canola oil 3 cups all-purpose flour + ¼ cup 1 egg for basting (Optional. For vegan challah, substitute olive oil) Sesame seeds for topping PREP In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah! Place the bag in a bowl of warm water for 30 mins. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA. After the 1 hour, add ¼ cup flour and give the bag another shake. Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. Preheat oven to 300℉/150°C. On a well-floured surface, separate the dough and stretch out 3 strands. Braid. Baste with egg and sprinkle sesame seeds. Leave to rise for 15 mins before it goes in the oven. Bake on a non stick tray for 40 mins or until golden on top. Credit: jewlishbyjamie

𝐕𝐈𝐑𝐀𝐋 𝐂𝐇𝐀𝐋𝐋𝐀𝐇 𝐈𝐍 𝐀 𝐁𝐀𝐆 𝐎𝐯𝐞𝐫 𝟑𝟑 𝐌𝐈𝐋𝐋𝐈𝐎𝐍 𝐕𝐈𝐄𝐖𝐒!!🌟 Save it when you are lazy and neeeeed Challah! ♥️ INGREDIENTS 1 tbsp of active dry yeast 1 cup warm water 3 tbsp white sugar ½ tbsp salt ⅓ cup canola oil 3 cups all-purpose flour + ¼ cup 1 egg for basting (Optional. For vegan challah, substitute olive oil) Sesame seeds for topping PREP In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah! Place the bag in a bowl of warm water for 30 mins. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA. After the 1 hour, add ¼ cup flour and give the bag another shake. Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. Preheat oven to 300℉/150°C. On a well-floured surface, separate the dough and stretch out 3 strands. Braid. Baste with egg and sprinkle sesame seeds. Leave to rise for 15 mins before it goes in the oven. Bake on a non stick tray for 40 mins or until golden on top. Credit: jewlishbyjamie

Frum TikTok

37,462 Aufrufe • vor 7 Monaten

Potato & Cheese Lavash Ingredients 5–6 medium potatoes 1 egg 200 g grated kashar cheese (or mozzarella) A handful of parsley, finely chopped 1 teaspoon salt 1 teaspoon yeast 1.5–2 cups flour (add gradually, as needed) 100 g butter Instructions First, boil the potatoes and mash them well. After they cool down, add the remaining ingredients and knead into a dough. The dough should be soft but not sticky, just firm enough to come together ✅ Divide the dough into equal portions. Roll them out as shown in the video and cook on a pan, flipping both sides until lightly golden 😍 Brush both sides with butter, then serve warm. Enjoy!

Potato & Cheese Lavash Ingredients 5–6 medium potatoes 1 egg 200 g grated kashar cheese (or mozzarella) A handful of parsley, finely chopped 1 teaspoon salt 1 teaspoon yeast 1.5–2 cups flour (add gradually, as needed) 100 g butter Instructions First, boil the potatoes and mash them well. After they cool down, add the remaining ingredients and knead into a dough. The dough should be soft but not sticky, just firm enough to come together ✅ Divide the dough into equal portions. Roll them out as shown in the video and cook on a pan, flipping both sides until lightly golden 😍 Brush both sides with butter, then serve warm. Enjoy!

Your Natural Remedies

14,173 Aufrufe • vor 5 Monaten

Masters Georgia Peach Ice Cream Sandwiches Sugar Cookies: 2¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup butter, softened 1½ cups white sugar 1 large egg 1 teaspoon vanilla extract Ice Cream: 3 quarts vanilla ice cream 1 cup peach preserves 2-3 cups diced peaches Half baking sheet (13x18) Directions: Preheat oven to 375°F Combine flour, baking soda, and baking powder in a bowl In a separate bowl, cream together butter and sugar until smooth, then beat in the egg and vanilla extract Add the dry ingredients and mix until fully combined • Form about 18 dough balls, place on baking sheets, and gently press them down • Bake for 11 minutes, let cool completely, then transter to the freezer Spread all 3 quarts of vanilla ice evenly onto a baking sheet Spoon and distribute 1 cup of peach preserves across the ice cream and lightly spread it out Add diced peaches evenly across across the top, then freeze overnight until completely solid Use a round cutter or cocktail shaker to cut out ice cream circles Place ice cream onto a cookie, top with another cookie, and gently press together • Freeze sandwiches for a few hours until firm

Masters Georgia Peach Ice Cream Sandwiches Sugar Cookies: 2¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup butter, softened 1½ cups white sugar 1 large egg 1 teaspoon vanilla extract Ice Cream: 3 quarts vanilla ice cream 1 cup peach preserves 2-3 cups diced peaches Half baking sheet (13x18) Directions: Preheat oven to 375°F Combine flour, baking soda, and baking powder in a bowl In a separate bowl, cream together butter and sugar until smooth, then beat in the egg and vanilla extract Add the dry ingredients and mix until fully combined • Form about 18 dough balls, place on baking sheets, and gently press them down • Bake for 11 minutes, let cool completely, then transter to the freezer Spread all 3 quarts of vanilla ice evenly onto a baking sheet Spoon and distribute 1 cup of peach preserves across the ice cream and lightly spread it out Add diced peaches evenly across across the top, then freeze overnight until completely solid Use a round cutter or cocktail shaker to cut out ice cream circles Place ice cream onto a cookie, top with another cookie, and gently press together • Freeze sandwiches for a few hours until firm

CherokeeOwl2🦉

111,973 Aufrufe • vor 4 Monaten

This is Gastrin, a Bronze Age Cretan (Minoan) dessert that the Turks discovered thousands of years later, stuck a few thinner layers of pastry in between, called baklava, and then unashamedly claimed as their own invention. Gastrin dates back to the Minoan Period, making it at the very least 3,500 years old, and is considered the ancestor of baklava for obvious reasons. To this very day, it is still prepared in Crete for holidays, festivals, or as a specialty dessert. Want to make your own Gastrin? This is how: Ingredients: 1 packet of pastry 180g Butter, melted For the filling: 300 grams roughly ground hazelnuts 300 grams roasted and coarsely ground almonds 300 grams coarsely ground walnuts 100 grams of poppy seeds 100 grams roasted sesame seeds 1/2 teaspoon pepper 1/2 cup honey For the syrup: 1/4 cup petimezi (grape molasses) 1/2 cup water 1 cup honey 2 tbsps lemon juice 1) Combine all the ground nuts, poppy seeds, sesame seeds, pepper, and honey. Mix well until it holds together slightly. Divide into two equal portions. 2) Preheat oven to 180°C / 350°F (moderate heat). 3) Oil or butter a baking pan. Place the first dough sheetin the pan. Spread half the filling evenly. Add the second sheet and the remaining filling. Top with the third sheet. 4) Brush the top with melted butter. Sprinkle with sesame seeds if you want. 5) Score into diamond or square shapes with a sharp knife (do not cut all the way through yet). 6) Bake for 30–45 minutes until golden brown. 7) While baking, combine water, honey, petimezi, and lemon juice in a saucepan. Bring to a boil, then simmer 5–10 minutes until slightly thickened. Let it cool slightly. 8) When the gastrin comes out of the oven, let it cool for 5–10 minutes, then pour the warm syrup evenly over the hot pastry. It will sizzle and soak in. Allow it to fully absorb (ideally for a few hours or overnight) before serving.

This is Gastrin, a Bronze Age Cretan (Minoan) dessert that the Turks discovered thousands of years later, stuck a few thinner layers of pastry in between, called baklava, and then unashamedly claimed as their own invention. Gastrin dates back to the Minoan Period, making it at the very least 3,500 years old, and is considered the ancestor of baklava for obvious reasons. To this very day, it is still prepared in Crete for holidays, festivals, or as a specialty dessert. Want to make your own Gastrin? This is how: Ingredients: 1 packet of pastry 180g Butter, melted For the filling: 300 grams roughly ground hazelnuts 300 grams roasted and coarsely ground almonds 300 grams coarsely ground walnuts 100 grams of poppy seeds 100 grams roasted sesame seeds 1/2 teaspoon pepper 1/2 cup honey For the syrup: 1/4 cup petimezi (grape molasses) 1/2 cup water 1 cup honey 2 tbsps lemon juice 1) Combine all the ground nuts, poppy seeds, sesame seeds, pepper, and honey. Mix well until it holds together slightly. Divide into two equal portions. 2) Preheat oven to 180°C / 350°F (moderate heat). 3) Oil or butter a baking pan. Place the first dough sheetin the pan. Spread half the filling evenly. Add the second sheet and the remaining filling. Top with the third sheet. 4) Brush the top with melted butter. Sprinkle with sesame seeds if you want. 5) Score into diamond or square shapes with a sharp knife (do not cut all the way through yet). 6) Bake for 30–45 minutes until golden brown. 7) While baking, combine water, honey, petimezi, and lemon juice in a saucepan. Bring to a boil, then simmer 5–10 minutes until slightly thickened. Let it cool slightly. 8) When the gastrin comes out of the oven, let it cool for 5–10 minutes, then pour the warm syrup evenly over the hot pastry. It will sizzle and soak in. Allow it to fully absorb (ideally for a few hours or overnight) before serving.

Paul Antonopoulos

45,435 Aufrufe • vor 1 Monat

POV Wife teaching me how to make injeolmi for the first time. You can find these at your local Korean supermarket (not the cookies n cream). POV wife used to sell these at her shop and the cookies and cream was something she came up with and it was the top seller. Injeolmi 400g sweet rice flour On a separate bowl mix: 350g water 30g sugar 1 tsp salt Slowly mix in the water mix to the sweet rice flour. Refrigerate the sticky dough for 1-2 hours (or longer). Steam on high for 15mins. Knead the dough by hitting it for chewy texture. Do not refrigerate after this step. Cut it into 1-1.5 inch cubes and add injeolmi powder. Making injeolmi powder: 1 cup of soybeans washed and dried. Roast the beans for ~15mins or until it browns. Let it cool then grind into fine powder. Sift to make it more fine, and add sugar to make it sweet (optional). For cookies and cream flavor: 400g sweet rice flour 15g cocoa powder (sift) The water mix: 350g water 15g sugar 1 tsp salt For the powder: 1 cup of oreo cookies with whites removed. Blend it into fine powder, sift to separate the larger chunks for topping. No need to add sugar.

POV Wife teaching me how to make injeolmi for the first time. You can find these at your local Korean supermarket (not the cookies n cream). POV wife used to sell these at her shop and the cookies and cream was something she came up with and it was the top seller. Injeolmi 400g sweet rice flour On a separate bowl mix: 350g water 30g sugar 1 tsp salt Slowly mix in the water mix to the sweet rice flour. Refrigerate the sticky dough for 1-2 hours (or longer). Steam on high for 15mins. Knead the dough by hitting it for chewy texture. Do not refrigerate after this step. Cut it into 1-1.5 inch cubes and add injeolmi powder. Making injeolmi powder: 1 cup of soybeans washed and dried. Roast the beans for ~15mins or until it browns. Let it cool then grind into fine powder. Sift to make it more fine, and add sugar to make it sweet (optional). For cookies and cream flavor: 400g sweet rice flour 15g cocoa powder (sift) The water mix: 350g water 15g sugar 1 tsp salt For the powder: 1 cup of oreo cookies with whites removed. Blend it into fine powder, sift to separate the larger chunks for topping. No need to add sugar.

POV Husband

16,517 Aufrufe • vor 6 Monaten

Homemade Soft Pretzel Bites Ingredients 1 can refrigerated biscuits 1/4 cup baking soda 4 cups water Melted butter (for brushing) Coarse sea salt Instructions Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. Flavor Variations & Dips Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. Savory Kick: Add garlic powder and parmesan cheese to the butter topping. Best Dips: * Warm beer cheese or queso (as seen in the video). Honey mustard. Marinara sauce. Perfect Pairings These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

Homemade Soft Pretzel Bites Ingredients 1 can refrigerated biscuits 1/4 cup baking soda 4 cups water Melted butter (for brushing) Coarse sea salt Instructions Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. Flavor Variations & Dips Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. Savory Kick: Add garlic powder and parmesan cheese to the butter topping. Best Dips: * Warm beer cheese or queso (as seen in the video). Honey mustard. Marinara sauce. Perfect Pairings These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

The_Hemp_Hottie🌿🔥

18,751 Aufrufe • vor 3 Monaten

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

Geoffrey Zakarian

11,690 Aufrufe • vor 3 Monaten

Chicken in A Blanket 😬 Inspiration: @/sentfrom_angel on IG. 6 Chicken Tenderloins 1 and 1 half Cups of Buttermilk 2 Egg Whites 1 Half Cup of Hot Sauce 2 Tablespoons of Abodo 2 Tablespoons of BOTH Onion and Garlic Powder 1 Tablespoon of Smoked Paprika 2 Teaspoons of White Pepper Marinate for at least 2 hours or overnight. 1 Cup of Flour and 1 Cup of Cornstarch Same seasonings for it Coat your chicken and let it rest for about 15 minutes before frying Fry on 375 for about 7 minutes or until golden brown Honey Mustard: 3 Tablespoons of Mayo 1 Tablespoon of Mustard 1 Tablespoon of Honey 1 Teaspoon of Sugar ^ you could really play with the honey mustard and make it to your liking.

Chicken in A Blanket 😬 Inspiration: @/sentfrom_angel on IG. 6 Chicken Tenderloins 1 and 1 half Cups of Buttermilk 2 Egg Whites 1 Half Cup of Hot Sauce 2 Tablespoons of Abodo 2 Tablespoons of BOTH Onion and Garlic Powder 1 Tablespoon of Smoked Paprika 2 Teaspoons of White Pepper Marinate for at least 2 hours or overnight. 1 Cup of Flour and 1 Cup of Cornstarch Same seasonings for it Coat your chicken and let it rest for about 15 minutes before frying Fry on 375 for about 7 minutes or until golden brown Honey Mustard: 3 Tablespoons of Mayo 1 Tablespoon of Mustard 1 Tablespoon of Honey 1 Teaspoon of Sugar ^ you could really play with the honey mustard and make it to your liking.

Uncle Bev

1,106,565 Aufrufe • vor 2 Jahren

A cake that is being called the sexiest cake ever must be eaten, right?! So, I took it as my duty to make sure it lives up to the hype. 🤤 The name doesn’t even come close! Blackberry Cake Recipe (The Sexiest Dessert Ever) Ingredients For the Cake: • 2 cups (250g) all-purpose flour • 1 ½ teaspoons baking powder • ½ teaspoon baking soda • ½ teaspoon salt • ½ cup (115g) unsalted butter, softened • 1 cup (200g) granulated sugar • 2 large eggs, at room temperature • 1 teaspoon vanilla extract • 1 cup (240ml) buttermilk, at room temperature • 1 ½ cups (180g) fresh blackberries For the Blackberry Buttercream Frosting: • ½ cup (115g) unsalted butter, softened • 3 cups (360g) powdered sugar, sifted • ¼ cup (60ml) blackberry puree (blend fresh blackberries and strain out the seeds) • ½ teaspoon vanilla extract • Pinch of salt For Decoration (Optional): • Fresh blackberries • Lemon zest • Mint leaves Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper. Prepare the Cake Batter: 1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 5. Gently fold in the fresh blackberries until evenly distributed throughout the batter. Bake the Cake: 1. Divide the cake batter evenly between the prepared cake pans. 2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 3. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Make the Blackberry Buttercream Frosting: 1. In a large mixing bowl, beat the softened butter until smooth and creamy. 2. Gradually add the sifted powdered sugar, blackberry puree, vanilla extract, and salt, beating until smooth and creamy. 3. Adjust the consistency by adding more powdered sugar if too thin, or more blackberry puree if too thick. Assemble the Cake: 1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. 2. Spread a layer of blackberry buttercream frosting evenly over the top of the first cake layer. 3. Place the second cake layer on top and frost the top and sides of the cake with the remaining blackberry buttercream frosting. 4. Decorate (Optional): Garnish the top of the cake with fresh blackberries, lemon zest, and mint leaves for a beautiful presentation. To those who do not like blackberries, I suggest blueberries ~~but then it’s only the 2nd sexiest cake ever~~ 😉

A cake that is being called the sexiest cake ever must be eaten, right?! So, I took it as my duty to make sure it lives up to the hype. 🤤 The name doesn’t even come close! Blackberry Cake Recipe (The Sexiest Dessert Ever) Ingredients For the Cake: • 2 cups (250g) all-purpose flour • 1 ½ teaspoons baking powder • ½ teaspoon baking soda • ½ teaspoon salt • ½ cup (115g) unsalted butter, softened • 1 cup (200g) granulated sugar • 2 large eggs, at room temperature • 1 teaspoon vanilla extract • 1 cup (240ml) buttermilk, at room temperature • 1 ½ cups (180g) fresh blackberries For the Blackberry Buttercream Frosting: • ½ cup (115g) unsalted butter, softened • 3 cups (360g) powdered sugar, sifted • ¼ cup (60ml) blackberry puree (blend fresh blackberries and strain out the seeds) • ½ teaspoon vanilla extract • Pinch of salt For Decoration (Optional): • Fresh blackberries • Lemon zest • Mint leaves Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper. Prepare the Cake Batter: 1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 5. Gently fold in the fresh blackberries until evenly distributed throughout the batter. Bake the Cake: 1. Divide the cake batter evenly between the prepared cake pans. 2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 3. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Make the Blackberry Buttercream Frosting: 1. In a large mixing bowl, beat the softened butter until smooth and creamy. 2. Gradually add the sifted powdered sugar, blackberry puree, vanilla extract, and salt, beating until smooth and creamy. 3. Adjust the consistency by adding more powdered sugar if too thin, or more blackberry puree if too thick. Assemble the Cake: 1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. 2. Spread a layer of blackberry buttercream frosting evenly over the top of the first cake layer. 3. Place the second cake layer on top and frost the top and sides of the cake with the remaining blackberry buttercream frosting. 4. Decorate (Optional): Garnish the top of the cake with fresh blackberries, lemon zest, and mint leaves for a beautiful presentation. To those who do not like blackberries, I suggest blueberries but then it’s only the 2nd sexiest cake ever 😉

CeCe

15,613 Aufrufe • vor 2 Monaten

Keeping warm with this French Onion Soup! Full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Keeping warm with this French Onion Soup! Full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

126,066 Aufrufe • vor 7 Monaten

Healthy 4 ingredients Yoghurt cake Ingredients for 6-8 small slices: ▪️300g thick Greek yoghurt (I used 5% ) ▪️50ml honey ▪️20g cornflour (~2 tbsp) ▪️2 eggs Instructions: 🍰In a bowl add all the ingredients and mix until you form a smooth batter. 🍰In a round baking tin (15cm/6 inches) add some baking paper and pour the batter. Give it a tap/ little shake so it distributes evenly and then add a piece of foil to cover it. 🍰Bake at 180C for 50 mins (remove the foil after 20 minutes). 🍰Once the cake is out of the oven let it cool down into the tin for 20 minutes then transfer it to a plate

Healthy 4 ingredients Yoghurt cake Ingredients for 6-8 small slices: ▪️300g thick Greek yoghurt (I used 5% ) ▪️50ml honey ▪️20g cornflour (~2 tbsp) ▪️2 eggs Instructions: 🍰In a bowl add all the ingredients and mix until you form a smooth batter. 🍰In a round baking tin (15cm/6 inches) add some baking paper and pour the batter. Give it a tap/ little shake so it distributes evenly and then add a piece of foil to cover it. 🍰Bake at 180C for 50 mins (remove the foil after 20 minutes). 🍰Once the cake is out of the oven let it cool down into the tin for 20 minutes then transfer it to a plate

Fresh Cure

48,413 Aufrufe • vor 5 Monaten

This Tastes Unreal 🤤🍋 This lemon cake is incredibly soft, moist, and finished with the perfect sweet-tangy lemon drizzle 🤍 Simple ingredients, but the flavor tastes like something straight from a bakery. Perfect for weekend baking, family gatherings, or when you’re craving something bright and fresh. Ingredients: Lemon — 1 Eggs — 3 Sugar — 1 cup Oil — ½ cup Flour — 2½ cups Baking powder — 1 tbsp Bake: 350°F (175°C) for 40 minutes Drizzle: Powdered sugar — 2 tbsp Lemon juice — 1 tbsp Pour the glaze over the warm cake and let it soak in for extra moisture 🍋✨ Soft, fluffy, fresh and full of citrus flavor. Save this recipe and try it soon!

This Tastes Unreal 🤤🍋 This lemon cake is incredibly soft, moist, and finished with the perfect sweet-tangy lemon drizzle 🤍 Simple ingredients, but the flavor tastes like something straight from a bakery. Perfect for weekend baking, family gatherings, or when you’re craving something bright and fresh. Ingredients: Lemon — 1 Eggs — 3 Sugar — 1 cup Oil — ½ cup Flour — 2½ cups Baking powder — 1 tbsp Bake: 350°F (175°C) for 40 minutes Drizzle: Powdered sugar — 2 tbsp Lemon juice — 1 tbsp Pour the glaze over the warm cake and let it soak in for extra moisture 🍋✨ Soft, fluffy, fresh and full of citrus flavor. Save this recipe and try it soon!

Your Natural Remedies

23,870 Aufrufe • vor 4 Monaten

Yufka Türkiye 🇹🇷 Learn the authentic recipe: Yufka is a traditional flatbread consisting of flour, water, salt, and olive oil. The unleavened dough is typically rolled with a rolling pin until it develops a paper-thin consistency. It is believed that yufka is an earlier form of phyllo dough. It can be used in the preparation of numerous Turkish pastries, and it is sturdy enough to hold all of the fillings for a shawarma sandwich. In 2016, UNESCO recognized yufka making and sharing culture as an Intangible Cultural Heritage of Humanity. Video: @degisikbirgurme

Yufka Türkiye 🇹🇷 Learn the authentic recipe: Yufka is a traditional flatbread consisting of flour, water, salt, and olive oil. The unleavened dough is typically rolled with a rolling pin until it develops a paper-thin consistency. It is believed that yufka is an earlier form of phyllo dough. It can be used in the preparation of numerous Turkish pastries, and it is sturdy enough to hold all of the fillings for a shawarma sandwich. In 2016, UNESCO recognized yufka making and sharing culture as an Intangible Cultural Heritage of Humanity. Video: @degisikbirgurme

TasteAtlas

63,767 Aufrufe • vor 8 Monaten

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Geoffrey Zakarian

57,666 Aufrufe • vor 4 Monaten