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My favorite roomie ever who shares my love of baking brought this easy peanut brittle recipe. Quick and sugary- Just what I like!

Ingredients:

1/2 cup peanuts

1 tablespoon corn syrup

1/2 cup sugar

1/2 cup butter

Procedure:

Cut the butter into chunks so it melts evenly. Combine sugar, corn syrup, and butter in a large saucepan (larger than you think is necessary- it bubbles up.)

Heat over high heat, stirring constantly. It will bubble a lot and stuff, Keeeeeep stirring!

Add the peanuts when it gets to be a light brown color. Eventually it will turn the color of coffee with 2 creams. Not one cream, not 3 creams, 2 creams. Exactly. You have to be quick about it, and this apparently takes practice which I will experiment with eventually.

Then pour into a pan lined with parchment paper. Let cool and break into pieces! Yum!


So delicious! A friend of mine blogged the recipe, and I couldn’t help but try it. So sweet and yummy. Link: http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

Recipe adapted from HungryGirlPorVida

Print this Recipe!

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour (Emily: I used all whole wheat flour and it worked out fine. And healthier)

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk (Emily: I used 2%. It was fine)

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg (Emily: We didn’t have nutmeg. Probably would have enhanced, but again was more than edible)

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right. (Emily: Apparently with whole wheat flour, you need more liquid, so our dough wasn’t as sticky as it should have been, so if you’re using whole wheat flour you might wanna reduce the amount of flour a tad).

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  (Emily: For some reason our dough was really elasticy, like pizza dough, so we had to be a little… violent. But it still worked ok. We beat it into shape). Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Emily’s notes: Overall, ours was very successful. Whole wheat flour may have made the dough a little more dry than ideal, and kinda elasticy for rolling, but it still tasted absolutely delicious when we took it out of the oven. A must try. Basically like sticky buns but in bread form. Yum!


I have found true love! In the form of Mennonitegirlscancook .blogspot.com. I mean, seriously, these recipes look deliciously awesome. My mother told me I should use up some of our strawberries… so I searched strawberry. And found this beauty-

http://mennonitegirlscancook.blogspot.com/2011/02/strawberry-mousse-cheesecake.html

Crust

  • 1 1/4 cups chocolate wafer crumbs
  • 1/4 cup butter, melted

Combine melted butter and crumbs.  Press on bottom of 9-inch spring form pan. (I just used a regular pie pan, I’m not that fancy)

Filling 

  • 3 oz. / 85 gr. package strawberry flavoured gelatin
  • 1 envelope Knox unflavoured gelatin
  • 1 cup boiling water
  • 15 oz. (about 1 1/2 cups) frozen sliced strawberries
  • 8 oz. / 250 grams cream cheese
  • 2/3 cup icing (confectioner’s) sugar
  • 2 cups whipping cream
  •  Chocolate hearts & strawberries for garnish
  1. Mix gelatin powders together in a bowl.  Add boiling water and stir to dissolve.  Mix in partially thawed strawberries.  Chill until syrupy.
  2. Beat cream cheese and icing sugar together until smooth.
  3. Whip cream until stiff.  Fold into cream cheese mixture.
  4. Fold in thickened strawberry jello mixture.
  5. Pour over prepared crust.
  6. Chill for several hours before serving.
  7. Garnish with chocolate curls or hearts and fresh strawberries, if desired. (You can make chocolate shavings by taking a chocolate bar and peeling it with a vegetable peeler- it makes lovely garnish. I used dark chocolate 😀 )

Serves 10-12.

*Em’s notes- I had some issues at first but they all worked themselves out. I had trouble folding the cream cheese into the whipping cream- there were still chunks of cream cheese in the end result, but you couldn’t taste it or anything so it wasn’t a huge disaster- you wouldn’t be able to tell except for the fact that the chunks of cream cheese remained white while the rest is pink. I’m not quite sure how to avoid that- it’s really hard to get rid of chunks when you’re folding… Also I left the gelatin mixture in the fridge too long, and it turned to jello… obviously… so I microwaved it and rechilled it. There was almost too much filling for the pie pan, but it just barely fit without spilling! Everything worked out in the end, though, and it’s quite a light, deliciously fluffy desert!

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‎"If I went through life by myself, I'd waste a lot of my time wandering around in the wrong direction"