tag:blogger.com,1999:blog-78244719226577428552011-04-21T14:34:31.617-05:00Recipes and other sweet stuffbake and destroyhttp://www.blogger.com/profile/01444241382760216165noreply@blogger.comBlogger51100tag:blogger.com,1999:blog-7824471922657742855.post-80630325351221871102009-03-10T20:11:00.002-05:002009-03-10T20:18:52.133-05:00This is not a healthy breakfast but its fucking good. <div><br /></div><div>French Toast:</div><div>3 eggs</div><div>1/2 cup whole milk</div><div>1 teaspoon vanilla</div><div>1/4 teaspoon salt</div><div>8 slices of french bread or thick slices of bread</div><div><br /></div><div>Topping:</div><div>1 cup of brown sugar</div><div>6 Tablespoons butter</div><div>1/3 cup heavy whipping cream</div><div>1 Tablespoon light corn syrup</div><div><br /></div><div>Spray a baking dish with cooking spray.</div><div><br /></div><div>Mix topping ingredients. Cook over medium heat, stirring constantly until smooth.</div><div>Do not let it boil. Spread topping in baking dish.</div><div><br /></div><div>In a bowl, beat eggs with whisk. Whisk in milk, vanilla, and salt. </div><div><br /></div><div>Dip bread slices into egg mixture, making sure all mixture is absorbed. Arrange evenly over topping mixture. </div><div><br /></div><div>Cover and refrigerate at least 8 hours, preferably overnight.</div><div><br /></div><div>When ready to bake, heat oven to 400*. Uncover baking dish, bake for 20-25 minutes or until bubbly and toast is golden brown. </div><div><br /></div><div>Remove from oven and let stand for about 5 minutes.</div><div><br /></div><div>Place upside down onto serving tray or large plate. Scrape any extra caramel onto toast. Serve immediately.</div><div><br /></div><div>You can serve with a little whipped cream, ice cream, fruit, or just by itself. It needs NO SYRUP.</div><div><br /></div><div>Then take a nap.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7824471922657742855-8063032535122187110?l=iwannabeachef.blogspot.com' alt='' /></div>bake and destroyhttp://www.blogger.com/profile/01444241382760216165noreply@blogger.com0tag:blogger.com,1999:blog-7824471922657742855.post-61423165506804976292009-03-10T20:01:00.002-05:002009-03-10T20:11:50.577-05:00This is for Jav.  <div><br /></div><div>Muffins are one of the easiest things to make. You dont need a mixing bowl. You can just use your hands, which is my favorite way to make them.</div><div><br /></div><div>1 stick of butter, room temperature</div><div>2 cups of flour</div><div>1 1/2 teaspoons baking powder</div><div>1/2 teaspoon salt</div><div>2 cups blueberries (i prefer using frozen)</div><div>1 cup sugar</div><div>2 large eggs</div><div>2 teaspoons vanilla extract</div><div>1/2 cup whole milk</div><div><br /></div><div>set oven to 375*</div><div><br /></div><div>butter a standard 12 cup muffin pan and dust with flour or you can use the muffin wrappers.</div><div><br /></div><div>In a bowl, mix flour, baking powder, and salt. </div><div><br /></div><div>In a separate bowl, toss the blueberries with a little bit of flour(about 1 1/2 teaspoons). It helps keep the blueberries from sinking to the bottom while baking. </div><div><br /></div><div>In a bowl with paddle attachment or if you have a hand mixer, beat butter and sugar until light and fluffy. Add the eggs, one at a time until combined. Mix in the vanilla.</div><div><br /></div><div>Now you can do the rest by hand if you want. </div><div><br /></div><div>Add the flour mixture until combined. If you are doing it by hand, add a little at at time. </div><div><br /></div><div>Add milk, just until combined. Do not overmix.</div><div><br /></div><div>Using a spatula, fold in the blueberries. </div><div><br /></div><div>Drop batter into prepared muffin pan or cups.</div><div><br /></div><div>Bake 10-15 minutes and rotate pan. Bake for another 10-15 minutes until the toothpick comes out clean.  </div><div><br /></div><div>Cool for 10 minutes and then take the muffins out of the pan. </div><div><br /></div><div>*TO ADD A LITTLE MORE FLAVOR, SPRINKLE THE TOPS WITH SUGAR IN THE RAW(PREFERRED) OR JUST GRANULATED SUGAR. </div><div><br /></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7824471922657742855-6142316550680497629?l=iwannabeachef.blogspot.com' alt='' /></div>bake and destroyhttp://www.blogger.com/profile/01444241382760216165noreply@blogger.com0tag:blogger.com,1999:blog-7824471922657742855.post-55297476744957675102009-03-01T17:05:00.003-06:002009-03-01T17:54:11.270-06:00Ive found this to be the best snickerdoodle recipe. They melt in your mouth. I like to make them bite size, that way you get more servings. <div><br /></div><div>8 oz unsalted butter</div><div>10 oz sugar</div><div>2 eggs</div><div><br /></div><div>13 oz flour </div><div>1 teaspoon baking soda</div><div>2 teaspoons cream of tartar</div><div>1/2 teaspoon salt</div><div><br /></div><div>cream the first three ingredients together</div><div><br /></div><div>combine all dry ingredients in separate bowl and add to butter mixture. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Cinnamon Sugar Mixture</span></div><div>1 1/4 cup sugar</div><div>1/4 cup cinnamon</div><div><br /></div><div>mix together</div><div><br /></div><div>Roll into balls and roll in cinnamon sugar mixture before baking.</div><div><br /></div><div>Preheat oven to 300* and bake for 9-10 minutes. </div><div>Turn trays half way thru baking time.</div><div><br /></div><div>Cookies will be light brown at edge and will be slightly collapsed. </div><div><br /></div><div>If you want to make peanut butter sandwiches with these cookies, they are awesome. Heres a little peanut butter buttercream recipe to make these fancy sandwich cookies</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Peanut Butter Buttercream</span></div><div><br /></div><div>5 oz natural peanut butter</div><div>1/3 stick of butter, softened</div><div>1/4 cup confectioners sugar</div><div><br /></div><div>Mix first two ingredients together and blend well. Once blended, slowly add sugar to mixture. Mix until combined. </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7824471922657742855-5529747674495767510?l=iwannabeachef.blogspot.com' alt='' /></div>bake and destroyhttp://www.blogger.com/profile/01444241382760216165noreply@blogger.com0tag:blogger.com,1999:blog-7824471922657742855.post-8600648707986355792009-03-01T16:42:00.003-06:002009-03-01T17:04:53.626-06:00I love using alcohol to make different gelatos and sorbets. This is one of the first ones that i made and the customers seemed to love it. I find you can use all milk and omit the cream if you like. I use Valhrona 40% chocolate but if you dont have that on hand, just use a good milk chocolate if you can. <div><br /></div><div><br /></div><div><br /></div><div>This recipe is for about 2 quarts of gelato<div><br /></div><div>14 oz milk chocolate, chopped</div><div>2 cups whole milk</div><div>1 cup sugar</div><div>1 pinch salt</div><div>8 egg yolks</div><div>2 cups heavy cream</div><div>12 oz Guinness</div><div>1/2 Tablespoon Vanilla Extract</div><div><br /></div><div>Put chopped chocolate in large stainless steel bowl. Set aside</div><div><br /></div><div>Warm, milk, sugar, and salt</div><div><br /></div><div>In separate bowl, whisk egg yolks together</div><div><br /></div><div>Temper mixture into eggs and add back into milk to make Creme Anglaise</div><div><br /></div><div>Pour mixture over chocolate and stir until chocolate is completely melted</div><div><br /></div><div>Once mixture is smooth, whisk in cream, then guinness, and vanilla.</div><div><br /></div><div>Chill, add salt, and then either churn in ice cream machine or freeze until ready to use.</div><div><br /></div><div><br /></div><div><br /></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7824471922657742855-860064870798635579?l=iwannabeachef.blogspot.com' alt='' /></div>bake and destroyhttp://www.blogger.com/profile/01444241382760216165noreply@blogger.com1tag:blogger.com,1999:blog-7824471922657742855.post-16627519877711035192009-03-01T10:01:00.001-06:002009-03-01T16:25:58.981-06:00I love my pancake recipe. If you like fluffy pancakes, this recipe is for you<div><br /></div><div>1 1/2 cups flour</div><div>1 Tablespoon sugar</div><div>3 1/2 teaspoons baking powder</div><div>1 teaspoon salt</div><div>---------------------</div><div>1 egg</div><div>1 1/4 cup milk</div><div>3 Tablespoons melted butter</div><div><br /></div><div>In a bowl, combine all dry ingredients. Make a well in the middle of the bowl, add wet ingredients.</div><div>Stir well. Batter will be slightly lumpy. Do not mix until smooth.</div><div>Cook on hot griddle (slightly oil or butter pan with brush or paper towel)</div><div><br /></div><div>Makes about 8-10 pancakes </div><div><br /></div><div>Serve with syrup or they're really good with butter and honey also. YUMMY!</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/7824471922657742855-1662751987771103519?l=iwannabeachef.blogspot.com' alt='' /></div>bake and destroyhttp://www.blogger.com/profile/01444241382760216165noreply@blogger.com0