Uh, I mean, YAY!
Any advice to someone totally new at this? I know it isn't REALLY about baking, but the bake-off part is, so I'm hoping to garner some knowledge for that at least.
Also any advice as to which group to ask about the chili cookoff would be fantastic as well.
All I've done so far is pinterest my lil heart out...
It’s summer, airy, very creamy dessert, which we are cooking with seasonal berries and berry coulis. Our cheesecake is made of two cheeses: Philadelphia and Mascarpone. And there are no more ingredients except eggs, sugar and vanilla, cause you don’t need anything else to cook the perfect cheesecake. Just a few ingredients, but the best quality
For the base:
200 g ground biscuits
100 g butter
For the cheesecake:
600 g Philadelphia
200 g sugar
2 vanilla pods
For the strawberry coulis:
216 g strawberries
72 g sugar
27 ml lemon juice
500 g strawberries
For the base:
Grind cookies into crumbs.
Melt the butter and pour it into the crumb. Mix thoroughly.
Transfer the batter into the pan, and carefully press crumbs into bottom and edges. Put it in the freezer.
For the cheesecake:
Make the cream-cheese batter and pour it into the baking dish.
Bake in a preheated to 150oC oven for about 40-60-minutes. Let cheesecake cool in the pan.
Make the strawberry coulis and spoon cooled cheesecake with it. Garnish with fresh strawberries.
More full step-by-step instructions read HERE
( Start with the curdCollapse )
( Then the cakesCollapse )
( Finally, the whipped cream frostingCollapse )
Verdict: Keeper. The peach cupcakes aren't super peachy, so I might next time use peach flavor in the whipped cream frosting. They are, however, moist and fluffy and melt-in-your-mouth delicious. The blueberry curd is vibrant and tart, simply amazing. Topping these with a dollop of whipped cream frosting calls to mind pie, not too sweet, doesn't compete with the other flavors at all. YUMMMMM.
I spent each summer at my grandmother’s when I was a kid, no matter how far we lived, or how difficult it was to get to that distant village.
The best of all my grandmother cooked Plăcintăs, Romanian traditional dish, very tasty, straight from the frying pan, when you take it, burning your fingers, and dip into a cold sour cream.
It tastes like my childhood, and it’s the reason why I like to visit my grandmother.
The recipe is simple and the only difference from the common Plăcintăs is that they are fried on a dry pan, and only ready-made dish greased with melted butter.And there’s one other very important thing. All the products must be domestic, so if you going to cook Plăcintă, do not rush to the store. Better plan the fascinating trip to the nearest farmer’s market.
See the RECIPE
When I first tried biscotti (or cantuccini) I thought: it’s perfect for Men of Chaos like me. I just cooked them, then tossed cookies into FoodSaver canister and vac-packed them, so I always have a tasty snack. Add some dried fruits and a good wine, and I am ready to host.
400 g sugar
4 eggs + 1 for greasing
1 packet (7 grams) baking powder
650 g flour
500 g unpeeled almonds
1 pinch salt
1 packet vanilla sugar
100 g butter (room temperature)
50 g honey
You can use any nuts.
You can add any dried fruits.
All the ingredients should be at room temperature.
You can reduce the quantity of the sugar if desired.
See The Recipe of the dish at Food & Chef