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What Is Mixing In Baking Recipes - Yahoo Recipe Search
Food.comThese lovely little dinner or breakfast rolls are found everywhere in Belgium, and in most parts of France too. The last time I had them was a cosy Bed and Breakfast in Bruges, where they were served warm with fresh butter and boiled eggs for breakfast. They can vary in what type of flour is used, but they must always have the distinctive split, due to them being cut with the handle of a wooden spoon before baking. They are crusty and yet light inside, and make great sandwiches for picnics or a light lunch. This recipe is the result of numerous trial and error baking sessions, and the pistolets bread rolls are nutty and full of onion flavour. I start these off in the bread machine for ease when I am pushed for time, but they are just as easily made the more traditional way, mixing and proving by hand. NB: As one reviewer found out, baking can be a challenge, and in most cases an exact science. Do try to stick to the recipe as written - you won't be disappointed! Thanks!Food.comSo what do you do when you are craving some yummy, comforting biscuits and gravy and there is no breakfast meat to be found? No sausage, no bacon to provide drippings upon which to build a cream gravy? No Sausage?!?!? You gain inspiration from 'Zaar, of course, and post your delicious results so others don't have to be in the same position. Start your meal by mixing and putting in the oven your favorite recipe for biscuits (mine is Recipe #77417). While the biscuits are baking, whip this up:Food52I learned something new this week. I had been baking bread the last month or so, and sometimes the yeast didn’t activate. I couldn’t figure out why. I knew the date on the yeast was good. I even went out and bought new yeast, yet I sometimes got no action and ended up throwing it out. Finally one day while I was walking the dogs (where I get my best thinking done!), it dawned on me that it is colder in the house now and the metal mixing bowl on my relatively new KitchenAid is a colder temperature than it was in the summer or even fall. So I did a little experiment. I heated water in the microwave, measured the temperature (like I always do) and poured it into the metal bowl. I measured the temp again in the bowl and it had immediately dropped 7 degrees! So when I thought my water was 105?-110?F, it was actually less than 105? and not hot enough to activate the yeast. I tell ya, it was a joy to get that mystery solved! So on to holiday festivities. This wreath makes a great alternative to rolls at the holiday table. And the center makes a handy spot to house dips (such as my Cranberry Spinach ‘Wow’ Dip), herbed butter or oil, spreads or fruit. I got the idea for the dip from Susan Stamberg on NPR. Every year since 1971, she reads the recipe for her mother-in-law’s Cranberry Relish on the air to her fans who clamor for it at holiday time. The first time I tasted it, I said ‘Wow’! It’s zippy and bursting with flavor, and goes great with this bread. Guests can tear a ball off the wreath and dip into the dipping vessel–what fun!Food52This recipe requires only a little chopping, crumbling, or even patience. But the most fascinating step this recipe lacks? Mixing. This baked gnocchi recipe eliminates one crucial step that’s key to a solid baked pasta: mixing the sauce in. Where pasta starts to dry out immediately after being strained, the gnocchi does not.By carefully spooning the sauce atop our potato puffs and not mixing, here is what happens: pockets of tomato sauce form in every nook and cranny of the baking dish. Some sections will even caramelize and acquire a deeper tomato flavor. The gnocchi will absorb some of sauce, but most will rest untouched. The best part is that every now and then, you’ll drag a gnocco through the sauce and discover a surprise.Food52Growing up, one of my absolute favorite treats was a Jamaican sweet called coconut drops. As a child, when I would visit the island to see family, they were the first thing I’d run to the corner store to get. My first memory doing this was about the age of 10, visiting an aunt and uncle in the "country" (which, in Jamaica, means up in the mountains). The corner shops are also the places where locals gather for a quick bite and a beer. The coconut drops I remember were handmade and wrapped in plastic wrap, they were incredibly sweet and spicy. So I would nibble on one for days. I indulge my sweet tooth now, too, by grabbing coconut drops from my local Caribbean market. (I should point out that my local Caribbean market is actually not quite so local—when I really crave Jamaican food and treats, I go all the way to the Bronx and visit my aunts and cousins, who live off of Gun Hill Road.) It’s basically a candy that is made from dried coconut, brown sugar, and fresh ginger—a very traditional recipe. At some point, I decided that I couldn’t wait to go to the Bronx to enjoy coconut drops, and I wanted to turn those flavors into something I could make quickly and easily and enjoy often. Immediately, coconut macaroons came to mind. What I love about them most is that they require so few ingredients, but still turn into such a delicious treat at the end. More than that, you don’t have to be a baking or pastry expert to make them—you can be at any skill level, and the cookies still come out amazingly (even when they’re not perfect!). All you need is a good mixing bowl, a wooden spoon, and some elbow grease. When I make these, I make a huge batch, then eat them until my stomach starts to hurt a little bit (it is completely worth it) and freeze the rest. If stored in an airtight, freezer-safe container, the macaroons can be frozen for up to three months. And when you’re ready to eat them again, just take them out of the container and let them defrost to room temperature for an hour or two—that’s it! I make a lot of these during the holidays, when we all are craving some sweet treats and comfort foods. But they are my go-to party dish year round, mostly because I am often working and end up with little time to plan—these are the perfect thing to make and bring last minute. I recently got married, and my husband loves them, too, so of course I say yes to his special requests for them. Any excuse to be reminded of my favorite childhood tradition.YummlyButtery, flaky, melt-in-your-mouth, Southern-style biscuits. A distant dream on the keto diet? Not after you try this recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). When we think of traditional biscuits in the United States, what comes to mind are golden brown, buttery baked rounds that flake and crumble and make a multitude of evils disappear in the time it takes to eat one. Whether they're split down the middle and drizzled with honey, or they're smothered in sausage gravy alongside a plate of fried chicken, or they're dressed up with cheddar cheese and garlic, biscuits will make tastebuds tingle any way they’re served. ## Low carb confusion Like most pastry and bread recipes, flour biscuits, though indubitably delicious, will probably never be considered health food. And low carb? Forget about it! With refined flour as the primary ingredient, these high-glycemic treats when prepared traditionally are an occasional indulgence for most, and completely off-limits for those following gluten-free, grain- free, paleo, or keto diets. But to have a dietary restriction or preference does not eliminate the desire to occasionally mainline a buttery biscuit straight to the mouth. Though it may not be possible to stop into the nearest store for a grain-free biscuit, with this biscuit recipe you can make keto buttermilk biscuits at home in under 45 minutes! ## But...Buttermilk? A lot of dairy drinks like milk are not considered keto because they contain about 12 g of carbs per cup. Buttermilk has the same amount of carbs, but in this recipe uses 1/2 cup of buttermilk for 12-14 biscuits. That means the buttermilk only contributes about 1/2 carb to each biscuit. Unless you're eating a whole batch of biscuits in one sitting, the buttermilk carbs aren't a big issue. ## Main ingredient swap As with most low carb recipes for keto-friendly baked goods, the main dry ingredient used in these biscuits is almond flour in place of the white flour common in other biscuits recipes. For the best results, steer clear of grinding your own almond meal at home and instead opt for the super-fine ground and blanched almond flour that can be found in the baking or specialty aisles of most grocery stores. Unfortunately, coarse, homemade almond meal is too heavy and high-moisture for producing the flaky biscuits we’re after in this keto recipe. ## Transferrable techniques When making biscuits of any kind, it is extremely important that all the ingredients be kept very cold. Low temperatures ensure that pieces of butter stay solid in the dough prior to entering the oven. Once the biscuits begin to bake, the butter pieces release steam to create pockets, resulting in tender, flaky layers, which is why it's important that the butter holds its shape and moisture until baking time. With melted butter and a low carb or no carb flour, you'd end up with flat and dense disks. This means the butter, egg, and buttermilk should be kept as cold as possible in the refrigerator before and during the mixing, shaping, and cutting of the dough. Additionally, for an optimal outcome, we recommend placing your almond meal and mixing bowl in the freezer (yes, really, the bowl!) for 30 minutes before you plan to start these low carb biscuits. Another key component in biscuit-making is to make sure you don't overwork the dough. Handle it as gently and as little as possible when mixing, rolling, and cutting the biscuit rounds. This way the heat from your hands will not soften the butter pieces, and your final keto biscuits will have a melt-in-your-mouth texture. ## Low carb caveat Do these keto/low carb biscuits taste exactly like their traditional flour-based counterparts? Will they fool the savviest wheat connoisseurs? Most likely not. However, that’s not to say they aren’t a convincingly close alternative for low carb diets, boasting far more nutritional value. So the next time you’re craving a golden brown, oven-fresh, fluffy biscuit low on net carbs, give this recipe a try, and see if you can stop after just one!Food52We’re well into pumpkin season and I’m almost embarrassed that this is the first pumpkin recipe I’ve shared on the blog, but it sure is a good one to start with. Like most, I love pumpkin. Carving pumpkin, pumpkin puree, pumpkin spice, and of course all food with pumpkin. What’s great and universal about this vegetable is that it pairs well with both sweet and savory dishes: pumpkin risotto, pasta, pie, cookies, ice cream, bread, soup, chilli, pancakes, muffins...etc. I could go on and on with the list, but I’ll spare you the excess. Now let’s get to the best part — the cake. A simple but decadent cake, rich but also light in its layers (sounds like an oxymoron, but trust me, once you try it, you’ll understand), the batter smooth and so it the baking process. There’s no butter, no creaming of sugar nor whipping of eggs, just mixing together the dry and the wet ingredients. It’s just a matter of a few whisks and stirs that will result in a delightfully moist cake in under an hour! The cake tastes similar to carrot, but lighter and smoother than its cousin. So what better to go with pumpkin than cream cheese. That’s why I decided to make a pumpkin-spiced cream cheese frosting. Because the batter is not too sweet, a rich buttercream pairs wonderfully with the cake. Made with cream cheese, butter, confectioners sugar, vanilla extract, cinnamon, and pumpkin liquor, this frosting is sinfully delicious. The vanilla extract perfumes the cream cheese and elevates the aromas, the cinnamon is added for warmth and spice, and the pumpkin liquor, which is optional and you could substitute heavy cream, lightens the frosting and gives it that extra pumpkin kick. I made 4 mini cakes by baking the batter on a sheet pan and using a stencil to cut out 3 inch rounds. I love these little individualized cakes because they are fun to make and feel personal. It’s a great party activity whether you’re decorating or serving these to your guests. Something about having an individual cake versus a slice makes it all that more special. As mentioned above, this batter will work for any kind of cake mold or cupcake. Just note that the cooking time will vary per method. These pumpkin mini cakes are perfect Thanksgiving, Halloween (you could dye the frosting black for a spooky theme) or for a fall gathering. These cakes are fantastically festive, incredibly delicious, and so easy to make. It’s a quick cake that you’ll surely want to keep the recipe on hand, if friends or family are coming over. It’s sure to impress and you’ll be even happier once you taste it yourself!Food52I was working in a group in my artisan bread baking class, and our assignment was to develop a brand new rustic sourdough recipe from start to finish - the challenge being that it had to involve oats in at least one place in the recipe. We knew that we wanted a really warm, toasty flavor for this bread, so initially we toasted our buckwheat flour and simply folded oats into the dough, but it was still lacking the nuttiness that we were looking for. I've always loved the flavor of toasted oats, and suggested that we toast the oats in the oven before adding them to the dough, and that day, what is still hands down one of my favorite breads that I have ever had the pleasure of eating was born. This sourdough has many of the delicious flavor qualities of toast before it is even toasted, and due to a mixture of flours along with the toasted elements, it has layers of flavor with lots of creaminess. It is a hearty, filling bread that is still my all time perfect egg-dipping toast, and as an added plus, for reasons that have yet to be explained, the dough smells strangely similar to a peanut butter and jelly sandwich while it is mixing. It is a recipe meant for a professional grade kitchen, so it does make a large quantity of bread and calls for steaming, but I've been curious since making it as to how well it would do being cut down and simplified for home kitchens. This is easily the best thing that I made and ate this year, and I am incredibly proud of this recipe.Food52Recipe adapted from The I Hate to Cook Book by Peg Bracken. (Note: Peg includes three frosting recipes in the book, but makes no mention of who Maggie is.) One of the greatest cookbooks ever (in my humble opinion) is The I Hate to Cook Book by Peg Bracken. Published in 1960, the only cake recipe in the book is Cockeyed Cake. A treat of many names, what this easy chocolate cake has in common no matter what you call it is the lack of butter or eggs; the inclusion of vinegar; and a mixing method that requires little more than a bowl and a whisk. An example of a “make-do” cake commonly seen beginning in the early twentieth century, its appeal is not only in its ease, but also that it is one-step-up from a boxed mix. The first boxed cake mix to appear was the Duff brand gingerbread mix in 1931. Many others followed, but sales languished until the mid-1950s, when manufacturers thought to remove the powdered eggs from the mix, thereby giving women the job of adding fresh eggs because, as Peg notes sarcastically, “they miss the creative kick they would otherwise get from baking that cake.” She goes on to write, “We don’t get our creative kicks from adding an egg, we get them from painting pictures or bathrooms, or potting geraniums or babies, or writing stories or amendments, or, possibly, engaging in some interesting type of psycho-neurochemical research like seeing if, perhaps, we can replace colloids with sulphates. And we simply love ready-mixes.” This mix of seriousness and sarcasm was common throughout Peg’s work, which also included books on etiquette and housekeeping. In the era of The Joy of Cooking, Betty Crocker, and Julia Child, Peg wrote for those women who, at the cusp of the modern liberation movement, needed to laugh at bit in the face of what was expected of them. Note: Many recipes for this type of cake call for mixing directly in the pan. As that method never fails to leave my baked cake with pockets of flour, I always mix in a bowl. That said, the following recipe can be mixed and baked in the same pan. Just add the ingredients in the order they are given and mix well.
