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Apple Strudel
By: Dr Debbie Donsky
Tags: Dementia, Daddy, Rosh Hashanah, Baking, Memories

Then, as the summer fruit disappeared, it was apple season. Always fresh from the farm, my dad would come home and make apple strudel. It was never one. He would make at least three of them, wrap them in tin foil and store them in the freezer for when company would come over or a special occasion. They were never opened for just any reason.

Several months ago, while my father was at St John’s Rehab, locked away from all of us, we were standing outside of the window at the back of the hospital and through the class I asked, “Is there anything you want to eat?” and he answered back, “apple strudel”, emphatically. This may seem like no big deal but this was the clearest thing my father had said in some time. So I decided to make it.

I had no recipe. I had only my memories. Memories of standing at the kitchen counter which my father aptly named the peninsula rather than the island because it was attached. He would stand on one side (near the oven) and I would stand (first on a chair and later on the ground) on the other side. I would wear one of the many aprons my grandmother had sewn. They were half aprons which never made sense to me since everything dropped on my shirt so why not cover that part too? Daddy would tie the apron that was meant for my waist around my chest. I would lift my arms up high and turn around and he would tie it under my arms so my clothes wouldn’t get messed.

He would peel the apples and I would marvel at how he could do it with such precision. As he peeled them in long snaky ribbons of sweet apple peel, I would gobble them up just as quickly. He would say, “NO WASTE!” and I felt that my eating was doing him a favour. Less mess meant mommy would let us do it again. He would slice them thinly, throw them in a bowl with raisins, cinnamon, white sugar, and brown sugar — more brown than white. Then he would put in a touch of brandy to add some flavour, or so he said. We would wash our hands throughout the process. He was a doctor after all and hand cleaning was not a new practice for me with Covid. We were always told to wash our hands all the time.

Once everything was in the bowl, with our clean hands, we would move the ingredients through our hands as he said this was the best way to mix it. Then came the phyllo dough. Paper thin sheets of white dough wrapped in wax paper. He would pull it out gently and place it down a few sheets at a time. A bowl of melted butter at the side with a baking brush ready to paint the dough one stroke at a time. You had to have a light touch so as not to rip the fragile sheets.
Passion Projects: The October Edition
Tags: Baking, Design, Abstract, Filmmaking, Conservation

Inspiration: I am part of what National Geographic calls “National Geographic Explorers,” and through this group I’ve met incredible humans from all around the world who are working on different facets of conservation. I was visiting National Geographic’s headquarters for a conference and a few of us decided we wanted to do a project that involved virtual reality and marine conservation. Six people, and two years later, here we are!

Why it gives me all the feels: Seeing how the kids reacted to the film, and then being able to tell them that the wondrous place they experienced was their home country, their island… that feeling was priceless. I also loved seeing the kids’ ideas and creativity emerge through the design challenge. When I first started working on the lesson that was going to accompany the film (the design challenge), I was really nervous about whether it was going to resonate with a young Filipino audience. I knew that design challenges are not used in schools in the Philippines as a learning format. But when we got there and ran the lesson, the students got it right away and their ideas defied all of our categories. It taught me that everyone, no matter what age or how they are used to working and learning, is capable of being incredibly creative. It’s about providing the right inspiration and creating a safe space for that creativity to happen.
Easy Cakes to Bake — Special for Homebakers
By: Rossy Gerry
Tags: Home Baking, Cake Lover, Baking, Baker

Try these quick-mix recipes for luscious chocolate cake with rich ganache icing, gooey fig and date cake, and easy butter cake with lemon frosting if you're looking for a traditional cake that anybody can handle.

From delicate victoria sponge to frosted banana loaf and classic carrot cake, bake one of our easy cakes for a warm sweet treat.

Are you looking for a simple cake recipe? We've prepared a collection of our favourite easy cake recipes, including our very simple chocolate cake.

What is the best way to make a basic cake?

Is it necessary for me to line my cake pans? If a cake recipe calls for buttering and flouring a pan, do so. If you don't, the batter may not rise as well (it needs the butter to help it slide upwards). Don't do anything if it says not to! Some cake mixes require a rough surface to aid in their ascent.

What's the best way to have my cake rise higher? Sift the flour several times to ensure that it is well aerated when you add it to the sponge. Before beating, sift the baking powder and flour together to ensure that everything is properly blended.

Is the size of the tin important?

When baking a cake, you can't just change the tin sizes at will, so if you do use smaller or larger tins, adjust the cooking time accordingly (more for smaller tins, as the cake will be thicker, and less for larger ones).

Is it important where I place my cake in the oven? Rotate your cakes halfway through the cooking time if your oven has a hot zone and your cakes always come out raised more on one side.

Folding and creaming a basic cake mix

What is the best way to soften butter for baking?

Waiting for your butter to soften before adding it to pastry can be a time-consuming operation, since if it is heated in the microwave, it will be too soft/liquid to form a well-risen cake. For those who are impatient bakers, cube your butter, fetch a bowl of warm water, and submerge the cubes in the water for about 5 minutes, and your butter will be at the correct temperature for your pastry.

When creating a cake mix, how long should I mix the butter and sugar?

While creaming the butter and sugar together is a conventional way to begin making a cake, many bakers do not do it for long enough. For best rise and a lighter cake, cream the butter and sugar on high speed for at least 5 minutes until the mixture gets exceedingly light, almost white, and fluffy.
How to choose the most reliable Tezos baker for delegation on Tezos-nodes.com
By: Tezos Nodes
Tags: Xtz, Tezos, Crypto, Baking, Blockchain

After choosing reliable Tezos Baker, go to their personal page and make sure that the Baker is ready to receive new delegations and has enough free space for your stack:

Personal Baker’s data FEE%, Free space, Payout system, Reliability points, delegation status and link on TezosNotifierBot

Additional, but no less important selection criteria before delegating your tokens to the Baker:

Then pay attention to the Baker’s contacts, the more options for communication the better.

If the Baker has their own support chat for their delegates, be sure to join there to keep up with all the news and changes.

And also follow your Baker on social networks so that you don’t miss important news.

Pay attention to the Baker’s personal statistics, participation in voting on Protocol changes, personal projects of the Baker, and the minimum amount for delegation:

Baking statistics, Voting overview and Baker’s personal projects

After you are ready to delegate just copy his baking address and delegate your XTZ it in any way convenient for you!
One Egg Banana Bread Is A Good Choice To Start The Day
By: Erin Saiof
Tags: Recipe, Baking, Banana, Banana Bread

In the last week of April I decided get a toasted oven so I could explore baking. And I’ve been trying to make some of my favorite cakes since then, one of them is banana bread. I’ve notice that I enjoy more the food which recipe is shared from people who prepare it for their family, because they know what they prepare is delicious and safe for the family. Yet I also find some good recipes from individual chef such as Chef John from foodwishes.com. I love how simple the recipe and easy to follow, the measurement of the ingredients really make sense to me, and he has that good silly joke.

As someone who likes to use one cup of flour, I have use half measurement of the original recipe of Chef John’s banana bread and adjust the ingredient with what available in my room.

And here is the recipe:

1 1/2 medium size ripe banana (I know size matter, and I’m talking about 6–7.5 inches)

1 cup of all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp vanilla

a generous sprinkle of nutmeg and a little sprinkle of cloves (I’m from Fakfak, I cant resist the temptation of adding these two spices when I’m cooking)

1/4 cup salted butter

1/2 cup sugar

1 egg

a handful of chocolate chips

3 tbsp of milk (optional)

When doing this, I often use three containers, one for mashing banana, one for butter mix, and the last one is for flour mix.

My butter mix is always butter and sugar to mix first then adding an egg. For the butter I’m using Anchor salted butter and mixed with roombutter or better known as Wisjman Dutch butter. I always use my fork to mix and don’t worry if the sugar still looks granulated. After that mixed, then add the mashed banana into the butter mix. Let it rest while you prepare the flour mix.

For flour mix, on a larger container; add the flour, salt, baking powder, baking soda, vanilla, nutmeg, and clove, then mixed it with a whisk. After that, add the butter mix, and stir it well until incorporated, then add the rest of the ingredients and mix it again.

Since I don’t have the baking tray, so I use the aluminium foil and fold it into a container, and of course you want to rub the oil on it before putting the dough inside. And if you are going to do the same, make sure you put the aluminium foil container on the baking sheet before you pour in the dough.

I set the temperature on my toaster oven as 200° C and let it bake for 1 hr is (or some minutes more). I often use my nose to tell if the cake is ready, so basically the spices and vanilla will be smelly. You will notice the rise on the dough and sometimes it is necessary to rotate the position of the baking sheet so all the part of the cake can have the same golden brown.
Cookie is made of Butter and Love ….
By: Upasna Kapur
Tags: Cookies, Happiness, First Blog, Easycooking, Baking

Cookie is made of Butter and Love ….

It’s my first time blogging a piece and it all started from a Cookie ! I’m a foodie and home cook – my friend has been encouraging me to write a blog / share thoughts on food , however my forever instinct of thinking “ I’m not good enough / much better ones than me out there” kept me at bay from the blogging world . To prove a point she posted a poll on Twitter asking her friends if the cookie I had posted was worth a business – surprisingly – we got like a dozen of positive notes under 90 minutes and here is born “cookbakesmile” – the name says apt as I know for sure – cooking and food makes me smile :) like so many of us !

Im starting this blog when the world is cocooning itself at home in a once a century pandemic … food everyday has for sure made everyone’s day happier and healthier !

A big shout out 2 beautiful women who got me started into blog -@swatinathani ( the digital marketing queen – who pushed me to get to write)

@Jyotsnakapur , my sister ( who always cooked for me and taught me how to cook )

Since this was an unplanned blog entry – I haven’t taken step by step photos

The recipe of this Gluten-free choco-chip cookies comes from my sister's blog – http://jyotsnas-world.blogspot.com/2020/04/gluten-free-sea-salt-caramel-chocolate..

My cookie recipe is about me – the imperfect cookie yet full of love !

Plan to post my cook along to inspire anyone for a quick recipe— especially the busy ones, who wanna cook quick, easy, and delightful !
New to Baking? Here is all you need to know
By: Leena Torres
Tags: Guides And Tutorials, Recipes For Cooking, Guidelines, Baking Tips, Baking

Baking can be overwhelming, but the end result is delicious food so why not give it a try, huh? If you are new to baking, don’t worry. It’s not hard. The feeling of impending disaster is pretty common for new bakers. But you got this!

No matter what you are trying to bake, there are certain ground rules that remain the same. If you stick to them, you can expect to succeed at baking whatever you want. Baking is an intricate business. You need to stick to the ingredients, materials, measurements, temperatures, and cooking time as directed in the recipes. This is the first and foremost step that you must always remember. Besides that, here are some practical tips that will come in handy for you at all times.

These are the egg alternatives you should use

The best egg alternatives to use are bananas, flax eggs, yogurt, sour cream, condensed milk, and chia eggs. Which egg substitute to use depends on your recipe. But no matter what recipe you are making, if you are using egg substitutes you should remember the rule of 4. It means that every 4 tbsp of egg substitute is equal to one egg.

2. Use these whipping cream brands

Whipping cream completes our desserts. It was hard to find some good whipping cream in India a couple of years ago but not anymore. There are so many whipping cream brands in India now that are accessible easily and at affordable prices. Some are Rich, Amul, and Tropolite. You can find different types of whipping cream within these brands like powdered, dairy, and non-dairy.

3. Save your sinking brownies

This is a very common problem with many new bakers. To understand how to fix your brownie fail you have to understand what’s causing it. Various reasons are that you are adding your eggs or substitutes all at once, your dry ingredients are more than your wet ingredients, you are whipping too much, or maybe not enough. Baking is science made tasty. Once you understand that, everything seems simple.

4. Patience is the key to successful baking

You must have heard this more so often when you’re researching about baking. But what does it really mean. Is it just a mere aphorism or is there any practical implication to this? Well, there is actually. You need the patience to ensure your ingredients are at room temperature when they need to be, you need the patience to sieve all your powdered ingredients to avoid unnecessary lumps, you need the patience to preheat your oven, to let your ingredients cool down or freeze. So, you see. You really need a lot of patience when baking.

“So will I be a good baker using these 4 steps?” Mmm… not at once. But this is a good start. Once you get into it, you will get better on your own.
August 26: breakfast sandwich
By: Leah Romm
Tags: Baking, Breakfast Sandwich, Cooking

I learned today that it doesn’t seem like I can really function on less than 7 hours of sleep. I got probably 6.5 or so hours last night, which isn’t that much less than 7 hours, but apparently that was enough to turn me into a zombie today. The thought of making anything that would require a lot of effort was overwhelming.

But by about 11 a.m., my stomach was growling. I usually have some yogurt or chia pudding with fruit and granola for breakfast, but I didn’t have any of those things (we desperately need a grocery run in this household). So I made a breakfast sandwich — my go-to comforting brunch-y item (and, on occasion, dinner item) which can usually pull me out of an emotional slump, a hangover, or a zombie-like state.

I baked some turkey bacon (my bacon of choice), scrambled some eggs (mixing in some pieces of cheddar), toasted some bread (in the oven, alongside the bacon, since we don’t have a toaster), sliced some avocado, and assembled it all with some hot sauce and a thin piece of cheese. I sliced the sandwich on a diagonal and — and this is how exhausted I was — sat down to eat.
Procrasti-Baking
By: Sky Lee
Tags: Friendship, Baking, Valentines Day

Slutty brownies from Harnwell Rm 1307

Slutty brownies? Are those even a thing anymore? We baked so much in college. I didn’t even like baking (or dessert that much), but it was always so fun to bake together, me as your sous-chef. Just one of our typical excuses to procrastinate and not do school work. Slutty brownies, we made for Valentine’s Day during our Singles’ year and that was probably one of my favorite Valentine’s Days. Girls’ Night In on February 14 our junior year, to celebrate friendship (and lament that all boys sucked). Cookie dough on the bottom, Oreos in the middle, and brownie mix on top. The warm and soft, melty-ness of this dessert was the definition of a heart attack. Which, at least, helped sooth our otherwise frustrated, heartbroken hearts.

You made mostly everything from scratch, which I thought was pretty amazing, especially with my limited baking skills. Cupcakes, cookies, brownies, frosting — all of them always started with a ton of sugar, butter, the mixer, and then volia, a few hours later, it became a delicious dessert. Your Guinness cupcakes were spectacular, with the chocolate ganache pumped into the center of the cupcake. And they were also decorated so prettily. The one thing you were never frugal on in terms of spending was baking. Baking ingredients/supplies aren’t cheap! We called it procrasti-baking.

[We made up the term procrasti-baking because it made perfect sense and was descriptive. We procrastinated by baking. However, we inadvertently discovered the dangers of saying it when we tried to explain to Father George, at a Catholic social event, what we liked to do in our free time. “Procrasti-baking! It’s so much fun and is an excellent reason to not study. We do it together in the kitchen and then invite our friends.” We realized later after the strange awkwardness that Father George didn’t understand that we made up a word to explain our baking pastime to procrastinate on school work and probably thought we were saying something else.]

We talked about you opening up a bakery, in a semi-joking manner. I don’t think you were actually into the idea of selling your baked goods for money. It was certainly more satisfying to bake the desserts, and then share and give away to our friends. Anyways, there was a time that we tried to come up with names for your said bakery — Catherine’s Corner was what I suggested. I still think it has a cute ring to it. But you didn’t like it. Catherine’s Cupcakes was way too boring. I feel like the other name was some obscure word / language use / made-up as well, and that would also have been typical of us.
Walnut Kiss Cookies
By: Bryan Maloney
Tags: Christmas, Cookies, Walnut, Baking, Old School

Many years ago, my mother made a particular cookie for Christmas. All I could remember was that it had walnuts and a chocolate kiss. Unfortunately, she no longer had the recipe, and she didn’t even remember the cookie at first. So it was up to me to come up with something. This is what I developed, combining “Hershey Kiss cookie” recipes with some Persian traditional recipes. Why Persian? Because I was convinced that this cookie had no flour. Blame faulty childhood memories. Nevertheless, I persisted, and I made it work. I cannot find anything quite like it online.

Unbaked Cookies

If you haven’t found walnut meal, grind walnuts to a cornmeal-like consistency and set aside. You can use a blender or a spare coffee grinder. Be careful, if you grind too much, you will get walnut butter. Even if done properly, it will be sticky. Or you could just go buy walnut meal. When I came up with this recipe, I had no idea the stuff was available. I recommend you use the walnut meal it if you can get it fresh. Whisk egg yolks and sugar together until similar to pudding in texture. Add vanilla and spices and whisk together. Add ground walnuts (or walnut meal) and mix with a spoon or spatula. This is your dough.

Right out of the oven

Unwrap the kisses! (If you have little kids helping you, it is important to make this step clear.) Grab a kiss. Grab a roughly equal amount of the dough. Roll then both together between your hands until it comes together as a smooth ball. Do this over the bowl of dough, you will probably drop dough. You want it to be about 1 1/4 inches across, but you don’t have to be fussy. Don’t press too hard or the kiss will poke out. Once in a while, you’ll have enough dough stuck to your hands to just pick up a kiss and roll a cookie. Go ahead and do that.

Powdered in Christmas style

Bake on cookie sheets (with parchment paper, if you like) at 350°F for 10 minutes, then turn sheet around and bake another 5–10 minutes. It depends on how “done” you want them. I prefer 10 minutes followed by 10 minutes. If using two sheets on different oven racks, switch the sheets on the racks when turning them around. Remove from oven and cool briefly on sheet. Cookies will spread and may rise somewhat. Coat with powdered sugar. I like to use a zip-lock bag and shake the cookies in the sugar. Cool on a rack and coat again with powdered sugar once cooled. This step matters. Using milk chocolate kisses would make this more child friendly.
Baked Chicken in Brown Rice, with Vegetables
By: Bryan Maloney
Tags: Baked Chicken, Recipe, Baking, Chicken Recipes, Cooking

If you can’t look it in the eye, you shouldn’t eat it. (Photo by Sheri Hooley on Unsplash)

This is a baked chicken with rice recipe. It has vegetables. That’s it, sorry. No elaborate stories about my childhood or amusing anecdotes. If you want this to be like most online recipes, just keep reading this paragraph over and over for the next 15 minutes before getting to the recipe.

Chicken Preparation

Cut up chicken into pieces (2 legs, 2 thighs, 2 wings-tips cut off). Cut breasts off the bone and into 2–3 parts, each. Reserve back and wing tips. Put chicken parts (except back, wing tips, and breastbone with ribs) into bowl with enough mojo to barely cover. Mix chicken parts in mojo with hands. Mix the chicken pieces every 15–20 minutes throughout the following steps until stock is finished (see “Stock Preparation”). At that point, take the chicken out of the mojo and let it sit on a rack over a cooking sheet to drip.

Stock Preparation

Put chicken back, breast/ribs, and wing tips in saucepan with enough water to cover and season with some salt and pepper. Bring to boil, skim, and turn down heat to medium. Simmer one hour, covered. After an hour, strain bones from stock and pick off meat. Set meat aside. Boil stock down to 2 cups volume. Add three cups of vegetable broth. Bring back to boil and turn down to low simmer, covered.

Vegetable Preparation

While making and reducing the stock, chop onion and carrots into roughly half-inch chunks. Roast and peel peppers and cut into short strips.

Bring it Together

Heat Dutch oven and splash in a bit of olive oil. Brown chicken pieces in oil, starting skin side down (if any skin on the piece). Do not crowd the chicken. Do it in shifts if you have to. Once chicken is browned, add a bit more olive oil to the pan and cook the onions and carrots together, with a bit of salt and pepper, until the onions are translucent. Then pour in hot stock/broth mixture, the peppers, the meat picked from the bones, and the rice. Add a half tablespoon of salt and ¾ teaspoon of black pepper. Stir. Layer chicken onto mixture, putting the nicest looking pieces on top. Skinless pieces shouldn’t go on top. Cover Dutch oven. Bake at 350 degrees 1 hour, 15 minutes covered. Remove cover and continue to bake until liquid is absorbed into the rice. Remove from heat and cover. Let rest 10 minutes before serving.
Easy, Egg-Free Snowmen Meringues
By: The Eggless Baker
Tags: Egg Free, Recipes For Desserts, Vegan, Christmas Food, Baking

These wintery treats are the perfect way to kick off the festive season, and so much easier than you would ever expect!

When I first set myself the task of creating an eggless alternative to a meringue I thought I’d made a huge mistake. Surely a meringue without egg in is just a bowl of sugar? There can’t possibly be a way you can make something that uses egg as the main component…egg-free. Well prepare for your socks to be knocked right off!

Here is my favourite of all the snowmen! Scarves are optional

To make my super simple, eggless meringues I swapped out the egg whites for aquafaba, added some sugar and vanilla essence, and bam! Meringues!

Aquafaba is a great alternative for egg whites and is used in loads of vegan and egg-free recipes, so it’s a good thing to keep stocked up in the cupboard. Although the name makes it sound rather fancy, I guarantee you will be able to find this is in absolutely any supermarket across the country (and it’ll only cost you buttons).

Essentially, aquafaba is just the water you drain away when you open a can of beans. Chickpeas tend to be the most recommended (this is what I used) as the liquid doesn’t carry as strong a flavour, but you can swap them out for kidney beans, black beans or whatever you have in the cupboard (just maybe not baked beans!). That being said, although the flavour won’t come through once your meringues are baked, the batter can sometimes still have a hint of bean, but I promise you won’t be able to taste it after they’re cooked.

I thought this recipe turned out really well! The meringue is light and sweet, and still has that initial bite and airiness that a traditional meringue should have. You also can’t deny that they look quite cute as little snowmen. They make the perfect festive treat for this time of year, and you’ll still have room for that mince pie.
‘Cake Is Life’
By: Becky Boughton
Tags: Cake, Baking, Life, Dessert, Cooking

‘Cake Is Life’

I wish that cake was in front of me right now but it isn’t.

A box or two of Duncan Hines cake mix and container of completely oil-based icing always have a spot in my pantry…just in case a cake craving hits.

Birthday cake and vanilla ice cream together is one of my most favourite things to eat ever (close if not the same as cinnamon buns and popcorn).

For obvious reasons and even though part of me would like to, I don’t have one made at all times. Between Jeff and I (and I would throw my sister-in-law Amy in there if she lived with us) the entirety of the cake would probably be made and eaten every day.

One thing that I think is possibly a women-only phenomenon is eating cake and dessert in tiny slices…just to have that one more taste…until the whole piece or item is gone. True? False? (I’m ‘guilty’!)

While I would personally place pies in this category too as they are round and all, I’ll leave cakes on their own for now:

Besides birthday cake and ice cream — any type of cheesecake, DQ ice cream cake, Nana’s coffee cake, Swiss P’s raspberry torte, any kind of chocolate cake, angel food cake with whipped cream and strawberries, my mother-in-laws orange/chocolate pudding layer cake and Costco’s Tuxedo cake are desserts I hope to enjoy at least a few times each every year.

There isn’t always a reason or special occasion needed and after looking at this photo and writing about it…I think I’ll bake up one of those boxed cakes.

Why? Um, because it’s Thursday and cake is life.

What are your favs?

-Becky
Fast no knead beer bread recipe
By: Emma T, Bubbablue
Tags: Bread, Recipe, Baking

I’ve never really been a bread baker. I love the whole process of baking and cooking, but it would be nice to have fewer comments and moans about it once it’s served. Back after we got married we had a bread maker so I made bread for a while. It wasn’t a great bread maker and the OH preferred shop bought. So it got banished away.

This year, like so many others, I decided to try baking bread again but by hand. We used a mix once, but then tried dinner rolls to use for burgers which were good. And also tried an easy crusty no knead bread. Mine wasn’t the most successful — slight fold in it meant it didn’t cook all the way through, but note to self not to faff with dough, just whack it in the proving bowl. It still tasted good though.

I’m all for fast bread that uses few ingredients. While I love bread with extra seeds in, the OH and N prefer white bread. Great for toast, but I’d rather have something more flavoursome for everyday sandwiches.

A work colleague mentioned she’d tried making beer bread. Not something I’d come across but I thought it was worth a try despite me not liking beer. She’d advised using less sugar than the recipe she used as it was a little too sweet, so I did some digging and found a few with lower sugar amounts.

You can use any beer, although stouts and ales will give it a much stronger taste than using lager. I also read a few recipes that said you can use lemonade or something fizzy. I suppose it’s the fizziness if not the yeast in beer that reacts with the flour and sugar to help make it rise.

Rise it did, and ended up with a good crust on top. I used a standard loaf tin — it should be a 2lb size, mine fitted ok. You could in theory use a dutch oven / cast iron casserole to make a round shaped loaf, as long as it’s a reasonable height layer of dough once you put it in.

I baked mine in the Aga, so pot luck on the temperature — it’s probably higher than the recipe so worked fine. I just took it used the bottom end of the timings. So it is about adapting to your oven.

Even using lager like I did, the beer bread does have quite a strong beery flavour when eating it as sandwiches on day 1. The OH didn’t moan (or comment), although N did say it had a funny flavour, but then ate 2 slices anyway. Day 2 I sliced it and had it toasted with plenty of butter on and it was delicious. So it might just depend what you eat with it and whether it’s as bread or toast.

I’ll be making it again, especially as it was good for a first attempt, so you can’t really fail a second and third time. Plus of course, it’s fast, easy and convenient. 3 ingredients only. No proving or kneading necessary. Just combine then put into a buttered and floured tin, then into the preheated oven. Easy.

Ingredients

375 g self raising flour

3 tbsp caster sugar

330 ml beer or lager

Find the full beer bread recipe over at the blog

Have you tried beer bread?
Delicious Baked Cinnamon Sugar Doughnut Recipe
By: Becky Pink
Tags: baking, Nofrydoughnuts, Baking, recipe, Doughnuts

Delicious Baked Cinnamon Sugar Doughnut Recipe

This blog post contains affiliate links. If you click through a link and buy something, I may receive a small commission. Find my full disclosure policy here.

Cinnamon sugar doughnuts are so delicious. But making doughnuts at home is a real hassle, right? Not with this quick and easy baked cinnamon sugar doughnut recipe! It’s a piece of cake, and no frying required. Read on to find out how to make the most delicious light, fluffy and irresistible baked cinnamon sugar doughnuts.

Ingredients for 12 Baked Cinnamon Sugar Doughnuts

The batter for these baked doughnuts is similar to a sponge cake, but thicker in consistency. This recipe makes 12 doughnuts, you can double the mixture to make 24.

70g butter

50g sugar

1 egg

190g plain flour

2 1/4 teaspoons of baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

good pinch of salt

120ml milk

Baked Cinnamon Sugar Doughnuts Method

Heat your oven to 180 degrees (of 350 degrees if you’re in the U.S.).

Grease a 12 hole muffin tin (a bun tin is fine too, you’ll just need to cook them for a shorter length of time)

In a large bowl, blend the butter and sugar until fluffy, then blend in an egg.

Sift in the flour, baking powder, salt, cinnamon and nutmeg. Add the milk, and blend well.

Fill the muffin tin to 2/3 full and bake for 15–20 minutes until golden brown.

Pin me!

Cinnamon Sugar Doughnut Coating

Whilst the baked cinnamon doughnuts are in the oven, melt 4 tablespoons of butter. Mix together 100g sugar and 1/2 teaspoon of cinnamon.

When the doughnuts are still warm, quickly dunk them into the melted butter. Then swirl them in the cinnamon sugar, before transferring your baked cinnamon sugar doughnuts on to a plate.

You’ll find these light and fluffy, irresistible cinnamon sugar doughnuts will disappear very quickly. But if there are any left, they’ll keep in an airtight container until the next day.

These yummy and more-ish baked doughnuts are lighter and fluffier than normal fried doughnuts, but just as delicious! They are perfect with a cup or tea or coffee.

I hope you like this quick and easy baked cinnamon sugar doughnut recipe — why not Pin it for later?

Looking for more delicious bakes? My ultimate flapjack recipe is my most popular post! try it once and you’ll see why.

Please share!

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Empanadas: Inside the Bread
By: Totale Realname
Tags: Empanadas, Mental Burden, Baking

Filling (Made the night before and stored in the fridge, for maximum tasty):

80/20 Ground Beef

Diced Green Onions

Leftover fatty top round beef roast

Habaneros

Half a diced onion

1 large diced carrot

A buncha garlic, paprika, chili powder, and other tasty bois

Salt, lots of salt

Dough:

500g Flour

165g Butter

13g Salt

175g Luke warm water

Combine flour, butter, and salt until they feel like greasy sand.

Add 175g Water when sand’ified.

Knead until smooth (5–10min), will be a shaggy nightmare for the first few minutes.

Cover and refrigerate until cold and hard (1–2 hours)

Roll half the dough out into a thin sheet and cut rounds with a coffee mug. Refrigerate after cutting the rounds for 15–20min.

Roll each round out when they are cold and hard. Fill with fillings. I like using a heaping teaspoon of the chilled filling for each one.

Terrible

Slightly Better

Heckin’ Tears…

Niiiice…

Egg wash after forming, arrange on a silpat or nonstick surface, refrigerate completed empanadas for 15–20 before baking

I mean… Yeah?

450f hot as heck oven, 7min intervals between cracking the door and rotating each empanada. Plate and cool for 10–15min before serving.

Egg wash, salty bois, and accentuated tears in the dough…

Super good and spicy filling, heckin rad.

Flakey dough crust, very cronch.

Lessons learned:
A recipe smuggled out of Germany on the sole of a shoe: the story of stollen
By: Anna R. Medina
Tags: Foodies, Christmas, Germany, Baking, Food

Rum-soaked and swaddled

Darius Williams, master baker at Esther’s German Bakery in Mountain View, will be continuing its longtime tradition of offering German stollen during the holiday season. This will be Williams’ first holiday season at Esther’s since replacing its previous Master Baker Ernst Ruckaberle, in January of this year. Originally from Germany, Ruckaberle churned out stollen (among other German fare) in the Bay Area for just under a decade; While at Esther’s, his stollen garnered quite a reputation — and for good reason.

Wrapped and ready: Stollen at Esther’s. (Image via Esther’s German Bakery’s Instagram)

When Ruckaberle was working in Germany as a teenager, learning to bake, he took special note when they were making stollen. He quickly wrote down the recipe on the sole of his shoe when no one was looking, eventually bringing it with him to America.

“Us bakers … we’re very proprietary,” Williams said. “We don’t like to share our recipes with people.” And Ruckaberle was no exception, having opted to keep the stollen recipe a secret after retiring. But, with a background in food science, Williams is up for the challenge of continuing to bake a traditional stollen at Esther’s German Bakery.

“Stollen will be the number one item we focus on this year,” he said, adding that baking stollen is “quite a process.”

The raisins are soaked in rum for at least 24 hours and the dough contains dried fruits like oranges, lemons and marzipan or almond mill. Williams described the end result as a dough that’s reminiscent of brioche, but less sweet and eggy; it contains more butter than eggs and sugar.

Williams also said that, for some, the bread has a symbolic meaning: the coat of powdered sugar is thought to represent the baby Jesus’ swaddling linen, a reminder of the Advent season. Wrapped in a festive cellophane paper, Williams said it looks like a gift, so people tend to use it as such during the holidays.
Bakers Without Borders
By: Sophie Munford
Tags: Peacebuilding, Bulgaria, Community, Baking, Education

“Bread is a peace-maker. In my experience people need things to unite them and everybody is interested in bread. Anthropologists believe in network and we can do this crumb by crumb.”

AUBG students at the event ‘Need to Knead’; Photographed by Sophia Roman

This is the message Prof. Nadezha Savova-Grigorova, cultural anthropologist, promoted during her book presentation in the Panitza Library Tuesday, Mar. 12. She explained the power community outreach programs have when provoking social transformations.

Savova-Grigorova was awarded ‘Traveler with a Mission of the Year 2012’ by National Geographic for her travels researching local cultural and culinary traditions in more than 70 countries.

She also talked about community creative capital, when people from different ethnic groups come together to build a social network, and how she traveled to chitalishta. In Bulgaria they’re buildings with several functions, community centers, libraries, and theaters.

She emphasized how social innovations heavily depend on individuals, such as college students, rather than big organizations with complicated bureaucracy, in creating solutions to support such projects.

“We offer not high-tech but HIGH-TOUCH solutions to social problems!”

Savova-Grigorova thinks that the best way to study anthropology is though practice which is why she created the Bread Houses Network, based in Bulgaria, but functioning globally.

The Bread Houses Network unites centers for community-building, creativity and social entrepreneurship, following a sustainable ecological education.

Nadezha Savova-Grigorova; Photographed by Sophia Roman

Savova-Grigorova decided to call the community-building programs Bread Houses valuing the importance of food across cultures. It’s usually the first thing you describe to someone after traveling and markets are the first thing she visits when arriving to a new location.

Hot bread is loved by all, working with dough is enjoyable, doesn’t require special skills. The Bread House encourages intercultural dialogue, cooperation among generations, professional and ethnic groups, as participants knead together around the same table.

In these spaces participants share their artistic talents, from poetry to sewing, enabling a creative discovery in order to build the community.

On Wed. students, faculty and local social groups from Blagoevgrad came together participating in ‘Theatre of Crumbs’; Photographed by Sophia Roman

“You can always make a big difference if you like what you do.”

As she runs a social business, she has come up with paid services to sustain her project and not rely on funding. Services include breadbuilding (similar to team building) and birthdays (not just your ordinary birthday cake). With educational activities Bread Houses Network fights bullying and changes social dynamics by getting people out of their standard category and giving them a new role. It also does career orientation and trainings.
Gain the learning experience with the baking classes in Bangalore from the reputed institute
By: School For European Pastry
Tags: Pastry, Baking Classes, Cake Making Classes, Baking, Baking Classes Bangalore

Baking pastry or other delicious desserts blends with the perfect amount of usage of all required ingredients. Several people, who love to cook, have the skill of baking the desserts with the proper ingredients. However, this experience of attaining knowledge does not count in the career field. All you need proper baking classes in Bangalore if you are thinking to make a better career in these baking fields. Meanwhile, the bakery is not about blending the ingredients in the proper amount. It also has some other aspect and these an aspirant can learn with the learning bakery courses. And that is the reason; the student needs to find good institutions that can provide the best academics in baking courses.

We are aware of this fact that without the help and guidance or without learning on anything, you can’t attain knowledge and become the expert on any individual field. Short time courses are offered by reputed institutes is impactful to many of the aspirants. Within a short period, the students can discover several facets of pastry making through an entire spectrum of flavors and textures with the baking classes in Bangalore from our institute. The aspirants can complete the entire baking learning program smoothly while enjoying every bit of it and can lead towards great success in the bakery field.

While taking the bakery courses from a reputed institution, the students can learn the usage of modern tools in baking the different flavors of pastry. The ambiance of the baking institute is imbibed by the care of the lecturer for the art of pastry making. With the right skill set; the lecturer helps to guide the passion of the aspirant in the right direction with the proper amount of blending the raw ingredients. So, if any aspirant is looking for the best baking classes in Bangalore from the institution to obtain a great career in the baking industry field then they are absolutely in the right place.
How to improve your cooking skills
By: Cookinat Inc
Tags: Skills, Baking, Dining, Food, Cooking

We can all agree that cooking is a skill. There’s a reason as to why chefs invest so much time studying and perfecting their creations. But there’s no need to pay significant amounts of money in restaurants to enjoy good dishes. You can always cook a nice meal for one (or many) when knowing the basic rules of a good cooking.

If you’re looking to step up a notch on your cooking skills, here are five tips you can start off with:

Invest in a good knife and use it well: Having a good chef’s knife will take you places. There’s no need to have an entire set. Just have a good one and make sure to keep it sharp. Then, practice how to hold it. The best way to do so is by grabbing the knife as tight as you can to the point where your index finger meets your thumb on the top of the onto the side of the blade. This way, you’ll have more control over the knife, and you’ll be able to cut everything on the same size. Hands on!: Whoever said kitchen utensils are overall better was definitely wrong. Hands the best tool to measure, mix and calculate doneness – don’t use them just to gran pinches of salt! Touch can help you check on a meat or a cake’s doneness and -trust me- the best way to mix a salad is with your hands. Just make sure they’re spotless clean before putting them to work. Season early: Whether you’re baking, frying or using a pan, make sure to add your spices before doing so. For example, raw meats or veggies will absorb the seasonings and will taste better if cooked when already salted. If needed, you can always add more spices after cooking your dish. Salty, then acid: When you’re done with your spices, make sure to add an acid juice to your meats, veggies or fruity desserts to perk up the flavor. Even better: if a soup tastes bland, squeeze in lemon or add a dash of plain white vinegar to step it up. Bake your pie and crusts longer: Looking to avoid the famous soggy bottom? Then cook your pie and tart crusts longer. Remember, you’re looking for a golden-brown crust; not a pale one. Trust your instincts and let your pastry dough sit for 5–7 minutes longer in the oven so the crust caramelizes to perfection.

Looking to put this knowledge into practice? How about learning from a top-rated local chef at the comfort of your home? Soon, you will be able to reserve your favorite chef for a marvelous dining experience through @Cookinat, the app made for diners to enjoy and chefs to explore their possibilities.
Video Software For Generating more Sales !!
By: Kunal Aggarwal
Tags: Software, Earn, Side Hustle, Viddyoze, Animation

“Today I saw This Amazing software -> VIDDYOZE!

It’s an online video editing software, and video animation software providing you templates for creating stunning 3D videos that are accessible in a wide assortment of classifications.

1. Surprising Realistic Video Recordings: Live-Action Videos

Realistic recordings are essential for the accessible templates. If you’re using the Professional plan, you can see in any event of 60 of these. These are real recordings that you can redo as per your requirements.

2. Watermarking

Adding a watermark can help shield your recording from getting used by others. It’s additionally a decent method to grandstand your brand, particularly if you need to pull in more customers.

3. Reselling of Videos

A few video recordings can give you affiliate reselling permission, which implies you can make extraordinary recordings and later sell them on the web.

4. Sales Methods and Bonus Rewards

It is a video editing software that encourages you to –

Figure out how to sell the recordings you made for a benefit

you made for a Urge nearby business to offer your recordings to them , so you don’t invest a great deal of energy searching for new clients

, so you don’t invest a great deal of energy searching for new clients Possibly procure around $500 every month without hard selling

without hard selling Automate the video making and selling measure

5. Best Animation Services

When you feel lethargic and do not want to make edits or need to edit your recordings to an extraordinary level, additionally, you can contact the Viddyoze team, they’ll do some part of it for your benefit.

6. Film Filters

Thanks to the lighting effects, focal point flares, film grain, and that’s just the beginning, you can transform your video into something astounding!!

7. Staggering Outros and CTA’s

Do you need to support your business’s deals? Viddyoze’s staggering outros will give your recordings space and a great look from the beginning to the end.

8. Videos become easier to create

With Viddyoze, you don’t just get a video creation tool, but one of the simplest ways to create a video.

In a matter of minutes, Viddyoze helps you utilize templates to complete tasks that could have taken you hours or days in the past.

BUY NOW AND GET 100% BENEFIT: https://2d336mi0ifyl7r2rr0sjykgz05.hop.clickbank.net/
17 Ways To Increase Revenue at Your Farmers Market Booth
By: Sharon Woodhouse
Tags: Farmers, Small Business, Farmers Market, Side Hustle, Marketing Strategies

Appeal to the Senses

Farmers' markets are already a feast for the senses. Step it up a notch to keep folks at your booth and returning to spend money there.

1. Sight

Make your booth as visually appealing as possible, paying attention to color, quality, and variety of the merchandise, signage, merchandising and displays (see below for more), and approachability of staff.

2. Smell

Put the flowers, herbs, baked goods, and fresh-cut fruits in wafting distance of passersby.

3. Taste

Samples, period. Produce items as themselves, bits of muffins or cheeses, recipes made with your fruits and vegetables — let customers nibble on their favorites, and get them to sample unusual offerings as well. [Currently subject, of course, to CDC and state health department Covid safety guidelines.]

4. Touch

Encourage customers to pick up and touch (they can and do at grocery stores, remember). Let them feel and smell the freshness. Hand them an eggplant: “Will you look at these — first of the season!” [Currently subject, of course, to CDC and state health department Covid safety guidelines.]

5. Sound

Happy, laughing employees; soothing voices; the sound of conversations and thank yous: Make your positive contribution to the bustle of the market.