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Butter–Pretzel–Chocolate Chip Cookies-ATK

Post by Webscout » Thu Nov 30, 2017 8:59 am

Butter–Pretzel–Chocolate Chip Cookies-ATK
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WHY THIS RECIPE WORKS
These hearty cookies offer something for everyone—they’re chewy, crunchy, salty, and sweet. Crushed pretzel rods and crunchy peanut butter give the cookies knockout texture, and a sprinkling of flake sea salt balances the sweetness of the chocolate.
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https://www.cookscountry.com/recipes/8636-salted-peanut-butter-pretzel-chocolate-chip-cookies
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Chocolate-Caramel Layer Cake -ATK

Post by Webscout » Fri Dec 15, 2017 7:30 am

Chocolate-Caramel Layer Cake -ATK
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Many chocolate-caramel cakes barely contain enough caramel flavor to merit the name. To ensure caramel flavor in each bite, we sandwich three layers of thick but spreadable caramel filling between layers of deep, dark, moist chocolate cake. For a not-too-sweet caramel that is spreadable but thick enough to stand out between the layers, we cook it until it’s dark (but not burnt) and add extra butter to ensure that it sets up at room temperature and does not ooze. Our thick, satiny chocolate frosting comes together in the food processor in minutes.
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https://www.americastestkitchen.com/recipes/8513-chocolate-caramel-layer-cake
https://res.cloudinary.com/hksqkdlah/image/upload/s--cIsGzkvp--/ar_16:9,c_fill,f_auto,fl_lossy.progressive,q_auto:good/31694_7-atk-s16-20150519-17-43-54-545656e7
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Pizza Skulls

Post by johnisasmith » Sun Dec 24, 2017 9:48 am

[align=center]Image[/align]


In case your in-laws come to visit you. :D

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Recipe Box +

Post by Webscout » Sun Dec 24, 2017 10:51 am

The dough? from a can ?

I will check this out later for some ideas.
http://www.geniuskitchen.com/
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Recipe Box +

Post by Dude » Sun Dec 24, 2017 10:53 am

that is pretty crazy looking.
There are only 10 kinds of people in this world,
those that understand binary and those that don't. 

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Recipe Box +

Post by Mrs Legolas » Thu Jan 11, 2018 1:59 am

I'm from Germany - so I ask up front for leniency for my english. I got a very tasty receipt for you:

Grandma Polly's Brownies
1 1/2 c flour
1 Tbsp Baking powder
1/2 Tsp salt
2/3 c butter
4 sq milk chocolate
2 c sugar
4 whole eggs
1 c chopped walnuts
1 Tsp vanilla

Mix the sugar to the beaten eggs. Melt the butter together with the chocolate. Add this to the mixture of sugar and eggs. Add then the other ingredients and mix it.

Bake in a 9 x 13 pan 350 ° for 25 + minutes

Icing:
1/4 c butter
1 c powered sugar
1/2 c cacao
1 tsp vanilla
1 tbsp liquid coffee
1 whole eggs

Mix the butter with the powered sugar. add cacao, vanilla, liquid coffe and the egg. If too stiff add a little bit of coffee.

I got this receipt from a friend who was born in Colorado and lives now in Germany. His grandma was Polly :-) Before I got vegan I loved it and backed it lots of time! Hope you like it too!

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Ten 'Italian' dishes that don't actually exist in Italy

Post by Webscout » Thu Jan 18, 2018 2:04 pm

Ten 'Italian' dishes that don't actually exist in Italy
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https://www.thelocal.it/galleries/Culture/10-italian-dishes-that-dont-exist-in-italy
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Chocolate Sheet Cake With Milk Chocolate Frosting-atk

Post by Webscout » Thu Feb 01, 2018 1:05 pm

CHOCOLATE SHEET CAKE WITH MILK CHOCOLATE FROSTING-ATK
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12 servings-PREP:20 minutes-COOK:35 minutes
Cake:
1¼ cups (177 grams) all-purpose flour
1½ cups (298 grams) granulated sugar
½ teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) whole milk
8 ounces bittersweet chocolate, finely chopped
¾ cup (64 grams) Dutch-processed cocoa powder
⅔ cup vegetable oil
4 eggs
1 teaspoon vanilla extract
*For the Frosting:*
16 ounces milk chocolate, finely chopped
⅔ cup (160 ml) heavy cream
16 tablespoons (227 grams) unsalted butter, cut into 16 pieces and softened
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Make the Cake: Preheat oven to 325 degrees F. Lightly spray a 9×13-inch baking pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
In a large saucepan, stir together the milk, chocolate, and cocoa powder. Place the saucepan over low heat and cook, whisking frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and cool for 5 minutes. Whisk the vegetable oil, eggs, and vanilla into the chocolate mixture until smooth and homogeneous (it may look curdled and separated at first, but keep whisking and it will come together!). Add the flour mixture and whisk until combined, making sure to scrape the corners of saucepan.
Pour the batter into the prepared pan; bake until firm in center when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool the cake completely in the pan on a wire rack before frosting, 1 to 2 hours.
Make the Frosting: While the cake is baking, combine the chocolate and cream in large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, making sure that water does not touch the bottom of the bowl. Whisk the mixture occasionally until the chocolate is uniformly smooth and glossy, 10 to 15 minutes. Remove the bowl from the saucepan. Add the butter, whisking once or twice to break up the pieces. Let the mixture stand for 5 minutes, then whisk until all of the melted butter is incorporated and the mixture is completely smooth. Refrigerate the frosting, without stirring, until cooled and thickened, 30 minutes to 1 hour.
Once cool, whisk the frosting until smooth. (Whisked frosting will lighten in color slightly and should hold its shape on whisk.) Spread the frosting evenly over top of cake. Cut the cake into squares and serve out of pan. (Leftover cake can be refrigerated in airtight container for up to 2 days.)
RECIPE NOTES:
Bittersweet chocolate with 60% cacao is recommended for this recipe.
Using unsweetened cocoa powder instead of Dutch-processed cocoa powder will result in a drier cake.

MY NOTES...The 'frosting' is really a ganache made with milk chocolate. When I think of 'frosting' I think 'sugar'. You might want to cut the frosting recipe in half.

Re the chocolate for the cake. I have had good success with the 3.5-4oz chocolate bars from my grocery store. Decent quality for $1 on sale.
The recipe can be cut in half. Use a round or square pan.
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Ultimate Flaky Buttermilk Biscuits-ATK

Post by Webscout » Sat Feb 10, 2018 10:50 am

Ultimate Flaky Buttermilk Biscuits-ATK
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WHY THIS RECIPE WORKS
For the ultimate flaky biscuits, we grate the butter so that it’s evenly distributed in the flour mixture, which is key for flakiness. Freezing the butter prior to grating ensures that it stays in individual pieces throughout the mixing and shaping process. Using a higher-protein all-purpose flour (such as King Arthur) provides the right amount of structure for flakiness (rather than fluffiness, which you’d get with a lower-protein flour) without toughness, while buttermilk gives the biscuits tang and sugar lends complexity. To produce the maximum number of layers, we roll out and fold the dough like a letter five times. Cutting the biscuits into squares is easy and avoids any wasted scraps (or tough rerolls). And finally, we learned that letting the dough rest for 30 minutes and trimming away the edges ensures that the biscuits rise up tall and true in the oven.
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https://www.cooksillustrated.com/recipes/8496-ultimate-flaky-buttermilk-biscuits
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Carbon-steel-skillets

Post by Webscout » Tue Feb 13, 2018 11:56 am

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https://www.americastestkitchen.com/equipment_reviews/1623-carbon-steel-skillets
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Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"
This affordable pan had it all: thick, solid construction; a smooth interior with no handle rivets to bump the spatula or trap food; an ergonomically angled handle; and sides flared just right for easy access but high enough to contain splashes. Steaks formed a deeply crisp crust, tarte Tatin caramelized beautifully and released neatly, and fried eggs just slipped around in the pan.
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Re: Recipe Box +

Post by Webscout » Fri Mar 02, 2018 11:42 am

Baking Soda vs. Baking Powder: Here’s the Difference

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https://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/baking-soda-vs-baking-powder
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Re: Recipe Box +

Post by Webscout » Sun Mar 04, 2018 2:21 pm

Making you own Extracts..Cooking/Baking

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http://www.justputzing.com/2013/12/diy-flavored-extracts.html
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Genuine 'Canadian Butter Tarts'

Post by Webscout » Wed Mar 07, 2018 4:34 pm

Genuine 'Canadian Butter Tarts'......The reason Canadians  are so nice (sweet)
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Makes 24

2 1/2 cups all-purpose flour (APF) CDN flour is high quality bread flour.
1 tablespoon granulated sugar
1 teaspoon salt. Note butter below.
1 cup unsalted butter, cut into 1/2-inch cubes (or salted and use only 1/2 tsp of  extra salt)
1/2 cup ice water (put ice in a bowl of water)

FILLING
3/4 cup packed brown sugar
6 tablespoons butter, melted
2 eggs
3/4 cup corn syrup
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup raisins (see Note)

What to Do
In a large bowl, combine flour, granulated sugar, and 1 teaspoon salt; mix well. Add cold, unsalted butter, using pastry cutter or your hands, mix until crumbly. Gradually add ice water and mix with a fork until dough holds together. Divide dough in half, wrap in plastic wrap, and refrigerate for 1 hour.
Meanwhile, in a medium bowl, combine brown sugar and melted butter; mix well. Stir in eggs, corn syrup, apple cider vinegar, vanilla, and 1/8 teaspoon salt until thoroughly combined; set aside.

Preheat oven to 400 degrees F.

On a lightly floured work surface, roll out 1 ball of dough to 1/8-inch thickness. Cut out 12 (3-1/2-inch) circles using a cookie cutter or glass, re-rolling scraps as necessary. Press each circle into a muffin tin. (Dough will come up only 3/4 way up sides.) Repeat with remaining dough.
Sprinkle each tart shell with 1 heaping teaspoon of raisins. Pour brown sugar mixture evenly over raisins, filling 3/4 full. Bake 20 to 22 minutes or until filling and crust are golden. Let cool 15 minutes, then remove to a wire rack to finish cooling. 
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Cooking Oil vs. Butter

Post by Webscout » Wed Mar 14, 2018 12:05 pm

Cooking Oil vs. Butter

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http://www.setahealthiertable.com/learn/oils-101/conversion-chart/
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OUR TOP 50 CONVERSATION-STARTING RECIPES

Post by Webscout » Sat Apr 21, 2018 8:53 am

OUR TOP 50 CONVERSATION-STARTING RECIPES
I have tried with success many recipes from GeniusKitchen

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http://www.geniuskitchen.com/ideas/conversation-starting-recipes-6656

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