Hi,
today I made brownies. I love brownies. They are actually made from a box, but they are still super good! We used Ghirardelli brownie mix. Click here if you want to check it out. Here is a picture of the brownies.
Monday, May 25, 2015
Tuesday, April 7, 2015
Dutch Baby Pancakes
This are very delicious pancakes that I think would be great for breakfast.
Ingredients:
2 large eggs
1/2 cup of flour bland
1/2 cup of milk
pinch of salt
4 tablespoons of butter
fresh lemon wedges
confectioner sugar
Instructions:
Place a 10 inch skillet in the oven. Preheat it to 450 degrees.
With a hand held mixer whip the eggs, flour blend, milk and salt together at all once starting on low until the ingredients are combined. And then increase the speed to high for 30 seconds. Take the hot skillet out of the oven and put the butter in it. Let the butter melt, then pour the batter into the pan. Put the skillet back in the oven with the pancake mix for 12-15 min. To serve cut the pancake in half, squeeze a bit of lemon juice on top if you want to, and dust confection sugar onto the pancake. It serves 2.
Ingredients:
2 large eggs
1/2 cup of flour bland
1/2 cup of milk
pinch of salt
4 tablespoons of butter
fresh lemon wedges
confectioner sugar
Instructions:
Place a 10 inch skillet in the oven. Preheat it to 450 degrees.
With a hand held mixer whip the eggs, flour blend, milk and salt together at all once starting on low until the ingredients are combined. And then increase the speed to high for 30 seconds. Take the hot skillet out of the oven and put the butter in it. Let the butter melt, then pour the batter into the pan. Put the skillet back in the oven with the pancake mix for 12-15 min. To serve cut the pancake in half, squeeze a bit of lemon juice on top if you want to, and dust confection sugar onto the pancake. It serves 2.
Wednesday, April 1, 2015
Peach Ice Cream
Here is a very good way to make Peach Ice Cream:
Ingredients:
One 24-once jar (or can) of peach slices in light syrup, drained
1 1/2 cups of heavy whipping cream
3/4 cup of confectioners' sugar
Instructions:
Line 9 by 5-loaf pan with two layers of plastic wrap, and let the plastic wrap hang over the sides.
Then puree 1 cup of the drained peach slices in a blender. Chop the rest of the peach slices into small chunks.
Whip the cream with the confectioners' sugar until it's stiff. Do not over beat it. Gently fold the pureed peaches and peach chunks into the whipped cream. Fill the pan with the mixture, pull the plastic wrap over the top of the ice cream, and freeze it for at least 4 hours, or up to 2 days.
To serve, unmold the ice cream, peel off the plastic wrap, and slice. Then serve it to friends and family!
Saturday, March 28, 2015
Snickerdoodles
Here is a recipe for some Snickerdoodle cookies:
What you will need:
2 sticks of unsalted butter at room temperature
1 1/2 cups of sugar
2 large eggs at room temperature
1 teaspoon per vanilla extract
2 3/4 cups of rice flour blend
2 teaspoons of baking powder
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
Instructions:
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In the bowl of am electric mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups of sugar on the medium speed until very light and fluffy for about 5 min. Turn the speed to low, and add the eggs, one at a time, mixing well until each egg is fully mixed in. Add the Vanilla in as well.
In a separate large mixing bowl , whisk together the sweet rice four blend, baking powder, and salt.
Turn the mixer on low speed, and add the flour mixture to the butter mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl well with a large spatula, making sure all ingredients are well mixed.
Mix the ground cinnamon with the remaining 2 tablespoons of sugar. Form about 2 scant tablespoons of dough into a ball and roll in the cinnamon sugar. Repeat this with the remaining dough.
Place the balls on the prepared baking sheets, about 3 inches apart.
Bake the cookies for 12 to 15 min. Let them cool on the baking sheets for 5 min. Then you have some yummy snickerdoodles.
What you will need:
2 sticks of unsalted butter at room temperature
1 1/2 cups of sugar
2 large eggs at room temperature
1 teaspoon per vanilla extract
2 3/4 cups of rice flour blend
2 teaspoons of baking powder
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
Instructions:
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In the bowl of am electric mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups of sugar on the medium speed until very light and fluffy for about 5 min. Turn the speed to low, and add the eggs, one at a time, mixing well until each egg is fully mixed in. Add the Vanilla in as well.
In a separate large mixing bowl , whisk together the sweet rice four blend, baking powder, and salt.
Turn the mixer on low speed, and add the flour mixture to the butter mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl well with a large spatula, making sure all ingredients are well mixed.
Mix the ground cinnamon with the remaining 2 tablespoons of sugar. Form about 2 scant tablespoons of dough into a ball and roll in the cinnamon sugar. Repeat this with the remaining dough.
Place the balls on the prepared baking sheets, about 3 inches apart.
Bake the cookies for 12 to 15 min. Let them cool on the baking sheets for 5 min. Then you have some yummy snickerdoodles.
Welcome to my blog Bakers!
Hi my name is Kathryn, and I love baking. I will be posting recipes on cupcakes, cookies, and so much more! I hope you keep reading my blog. Hope you enjoy!
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