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Raspberry Avocado Smoothie ~ Good for your tummy :)
Eating Well, Avocado Smoothie, Raspberries Avocado, Vitamix Recipe, Healthy Food Smoothie, Favorite Recipe, Challenges Recipe, Health Food Smoothie
Raspberry Avocado Smoothie
Already doing a pretty good job! Need to refine
Baking Supplies, Breads Bakers, Baking Cooking, Baking Games, Food, Breads Baking, Baking Ideas, Baking Recipe, Baking Breads
Baking #cooking tips| http://amazingcookingtips713.blogspot.com
Bread baking has become a lost art. A generation or two ago your mother or grandmother made bread for the family. Today we just don't know how anymore. In this video, reknown breakmaker Steve Ryan teaches you how to bake bread at home in your spare time at your own pace. This video will show you how to bake bread and encourage you to become an avid bread baker. It's a visual step-by-step instruction. It thoroughly describes working with yeast. This secret will allow you to ma
baking, baking games, baking recipes, baking supplies
30 minute homemade mozzarella
Minute Mozzerella, 30Minute, 30 Minute Mozzarella, Minute Homemade, Food, Savory Recipe, Fresh Mozzarella, Homemade Mozzarella, Thirty Minute
30 minute homemade mozzarella - this is seriously delicious! Nothin better then fresh mozzarella
30 minute homemade mozzarella - this is seriously #organic health #health tips #health care #better health naturally #health food| http://livehealthyguide823.blogspot.com
30minute mozzarella via Simple Bites
Thirty Minute Mozzerella
30 minute mozzarella. Just need a food thermometer, rennet, and citric acid
Thirty Minute Homemade Mozzarella - A Tutorial.
Tiramisu - Food Network
Christmas Desserts, Foodnetworkcom Cupcakescak, Giada De Laurentiis, Fun Recipe, Yummy Food, Tiramisu Recipe, Easy Tiramisu, Baking, Sweets Tooth
EASY TIRAMISU RECIPE BY GIADA DE LAURENTIIS
Tiramisu recipe by Giada De Laurentiis - my Christmas dessert for this year :)
Giada Tiramisu Recipe bake
basic bread recipe | Jamie Oliver | Fool Proof!!!
Dough Recipe, Oliver'S Basic, Breads Recipe, Olive Breads, Jamieoliver Com, Basic Breads, Bread Recipes, Homemade Breads, Jamie Oliver'S
Jamie Oliver's Basic Bread Recipe
jamie oliver bread recipe
Jamie Oliver's homemade bread. Want to try this!
Basic Bread Recipe | Bread & doughs Recipes | Jamie Oliver Recipes
Molasses and coffee pork chops
Food Network, Alton Brown, Brown Molasses And Coffee, Chops Recipe, Molasses And Coffee Pork, Healthy Weeknight Dinner, Pork Chop Recipes, Dinner Recipe, Pork Chops
Alton Brown's Molasses and Coffee Pork Chops - Food Network Magazine.
Alton Browns Molasses & Coffee Pork Chops -Food Network - Healthy Weeknight Dinners
Dinner Recipe: Alton Brown's Molasses-and-Coffee Pork Chops
Alton Brown's Molasses-and-Coffee Pork Chops Recipe : Alton Brown : Food Network - FoodNetwork.com
Antipasto platter with grilled vegetables
Network Invitations, Grilled Veggies, Food Network, Robert Irvine, Gift Ideas, Antipasto Platters, Grilled Vegetable Recipes, Grilled Vegetables Recipe, Comforters Food
Food Network invites you to try this Antipasto Platter With Grilled Vegetables recipe from Robert Irvine.
Italian fine rich foods! Island Heat Products http://www.islandheat.com clothing fashions trending style that make Great Gift Idea’s.
This is what I call comfort food!
Antipasto platter with grilled veggies
Pizza's with ramps/scallions
Lemon Zest, Spring Parties, Pizza Recipes, Healthy Weeknight Dinner, Spring Pizza, Food Network Recipe, Pizza Dough, Appetizers Recipe, Alex O'Loughlin
Spring appetizer recipes
Spring Pizza - English Peas makes a great topping. Great appetizer for any spring party!
Spring Pizzas from FoodNetwork.com Alex Guarnaschelli cuts down on prep time by starting off with store-bought pizza dough for her mini rounds. Top them with a spring medley of ramps or scallions.
THE FOOD NETWORK's recipe link
Spring Pizzas Recipe - I am going to make this with pita bread or lavash - and can change up the greens - it's the ricotta and lemon zest that makes it
Kale = Good!
Food Network, Kale Salad, Guy Fieri, Side Dishes, Roasted Beets, Bacon Recipes, Guys Fieri, Foodnetwork, Favorite Recipe
Raw Kale Salad with Roasted Beets
Kale with Roasted Beets and Bacon Recipe : Guy Fieri : Recipes : Food Network
Stamp of approval from the family! Garlic Shrimp and Chickpeas
Seafood Recipe, Food Network, Γαρίδες Στο, Shrimp Recipe, Chickpeas Recipe, Και Σκόρδο, Network Kitchens, Garlic Shrimp, Ρεβύθια Και
Garlic Shrimp and Chickpeas Recipe : Food Network Kitchens : Recipes : Food Network
Γαρίδες στο φούρνο με ρεβύθια και σκόρδο
chocolate self-saucing pudding - Donna Hay
Chocolates Things, Baking Desserts, Chocolates Self Sauces, Chocolates Selfsauc, Chocolates Puddings, Chocolate Pudding Cake, Chocolates Bliss, Almond Meals, Self Sauces Puddings
chocolate self saucing pudding ...
chocolate pudding cake
Chocolate Self-saucing Pudding--of course I'll have to try it with almond meal instead
classic nicoise salad - Donna Hay
Salad Nicoise, Nicoise Salad, Salad Wowfoodanddrink, Beautiful Composing, Donna Hay, Classic Nicoise, Salad Niçoise, Hay Version, Nicoise Version
Donna Hay's version of the classic nicoise salad
So beautifully composed - classic nicoise salad
Salade Nicoise version chic
classic nicoise salad #WOWfoodanddrink
Most beautiful caprese salad I have ever seen :)
Eggs, Caprese Salad, Capr Salad, Leaves Salad, Donna Hay Salad, Mixed, Beautiful Food, Healthy Food, Food Art
caprese salad- beautiful food art
Icing vs. Frosting
Cookies, Cake Frostings, Ice Vs Frostings, Baking Cake, Coffee Cake, Blog, Seek Sweets, Birthday Cake, Coffe Cake
Glaze, Icing & Frosting ~ A glaze is the thinnest type of sugar topping and is usually translucent. Think: doughnuts. / Icing is thicker than a glaze but not always opaque. Coffee cakes and cookies are often "iced". / Frosting is the thickest of the lot, opaque and fluffy, like a birthday cake.
Icing vs. Frosting - Saveur.com
How to make Pita Bread
Pita Breads, Photos Gallery, Beautiful Food
How To Make Pita Bread - Photo Gallery | SAVEUR
French Appetizers - Escargots
Julia Child, Escargot, Food Cravings, Bourguignonn Snails, French Cuisine, La Bourguignonn, Garlic Herbs Butter, French Recipe, French Food Recipe
Escargots à la Bourguignonne -Snails in Garlic Herb Butter
Recipes Inspired by Julia Child | SAVEUR
Escargots à la Bourguignonne On Snails #love #food #sex #erotic #sexy #snail #escargot #French #cuisine #gastronomy http://love-food-sex.blogspot.com/2013/01/on-multiples.html
French Recipes - Escargot
French Food, Recipes and French Cuisine from Saveur | SAVEUR
Moules Frites Recipe
Classic Recipe, French Bistro, Lending Acid, Summer Meals, French Fries, Flavored Sauces, White Wine, Steam Mussels, Moules Frites
Moules Frites - a perfect summer meal.
White wine lends acidity to a flavorful sauce for steamed mussels—a classic French bistro dish that's perfect paired with crisp french fries.
Nutella Rolls - talk about decadent breakfast!
Nutella Buns Recipe - Saveur.com these look amazing: cinnamon rolls with nutella instead of cinnamon!!!
Nutella Buns Sweet Side of Breakfast | SAVEUR
Nutella Buns Recipe - Saveur.com ~ This indulgent recipe from This is a Cookbook: Recipes For Real Life (Weldon Owen, 2012), by brothers Max and Eli Sussman, is a decadent update of the classic cinnamon bun, adding the chocolate-hazelnut addition of Nutella for a gooey finish.
Real Life, Sweets, Cinnamon Rolls, Breakfast, Food, Eating Right, Healthy Recipe, Nutella Rolls, Nutella Buns
40 recipes for stale bread
Breads Recipe, Salsa Verde, Herbs Sauces, Grilled Meat, Breadcrumbs Recipe, Stale Breads, Breads Puddings, Verde Herbs, Breads Crumb
Salsa Verde (Herb Sauce with Breadcrumbs) Recipe. Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats.
What to do with Stale Bread: Recipes - Saveur.com
Wondering what to do with stale bread? Saveur has some great recipes, including this Salsa Verde (Herb Sauce with Breadcrumbs)
What to do with stale bread. good reminder! there's french toast, croutons, bread pudding and breadcrumbs to be made!
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise..
Cooker Breads, Crockpot Bread, Crock Pots Breads, Breads Recipe, Artisan Breads, Breads Baking, Baking Breads, Homemade Breads, Slow Cooker Bread
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
slow cooker bread Artisan Bread in 5 in the crockpot. Baking bread without heating up the kitchen.
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Hobitt cup cakes!
Geek, Hobbitcupcak, Hobbit Cupcakes, Food, The Hobbit, Hobbit Parties, Cups Cake, Middle Earth, Cupcakes Rosa-Choqu
The Hobbit cup cakes!!
Lord of the Rings The Hobbit Cupcakes on Global Geek News.
Cupcakes from Middle Earth
Hobbit Cupcakes you have to make these next Hobbit Party!
Gluten Free Conversion Chart
Food, Free Converse, Cheat Sheet, Convers Charts, Gluten Free Flour, Cooking, Glutenfree, Homesteads Survival, Converse Charts
Gluten free conversion chart! Well, this is going to come in handy for GF recipes;) I've been gluten free for about four years now.... #glutenfree #foods #diet #health #natural #healthfacts #healthtips
Gluten Free Conversion Chart - Cooking & Baking | The Homestead Survival
Gluten Free Conversion Chart. So useful! #glutenfree #useful #cooking #baking
Gluten free conversion chart. Awesome cheat sheet! :) #glutenfree #health
Gluten Free Flour Conversion Chart from Udi's Gluten Free Foods
Butternut squash pizza
Pizza Recipe, Squashes Pizza, Fall Recipies, La Grandaisi, Butternut Squashes, Dinner Parties, Fall Dinner, Serious Eating, Grandaisi Bakeries
Perfect for a fall dinner party
Butternut Squash Pizza (à la Grandaisy Bakery) | Serious Eats
Loaded Baked Sweet Potato — Punchfork Gluten free
Baked Sweet Potatoes, Loaded Baking, Baking Potatoes, Potatoes Recipe, Baking Sweets Potatoes, Loaded Sweets Potatoes, Vegetarian Recipe, Healthy Food, Healthy Sweets
Skinnytaste: Vegetarian Recipes
loaded sweet potato - i love baked potatoes!
Loaded Baked Sweet Potato - Baked sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. Made it...soo much better than regular baked potato! YUM!
Sweet baked potato - Healthy Food Magazine
Dutch Speculaas Cookies(sometimes spelled Speculoos, otherwise known as Dutch Windmill or Biscoff cookies) — Punchfork