Want to make no knead bread in a Dutch oven? It's not nearly as hard as it sounds.
Gluten is my homeboy. I don't care what the fad-diets say (and apologies to those of you who are truly gluten-intolerant). Paleo-be-damned, I'm grateful our ancestors developed agriculture, so we could stop foraging and eat mostly bread (and also develop science, art, culture, etc.).
Great bread is easy to make. This is a no-knead recipe! Meaning, you don't, um... knead it. Duh. It's based on the Jim Lahey no knead bread recipe.
Here's how I do it:
1. Get a sourdough starter from a friend (or make your own, or order one online).
2. In a
No offense, but I don't love your grandmother's cookie recipe. I know you do, and that's amazing. And I know it's more about making them that eating them, and that's nice, too. But, if I'm going to go crazy with some unhealthy eats this holiday, I want that extra sugar to be inside something that I care about. Specifically, these cinnamon rolls, baked in cast iron skillet.
Because the season of indulgence is here, and you might as well make sure those calories taste amazing.
Is baking making? What category of craftsmanship does it really fall into, after all? I think the answers to these questions are, yes, and I don't care. Since I spend way too much of my everyday life sitting in front of a computer, moving invisible bytes around, baking is one of the easiest, fastest ways for me to get my hands dirty when I get home from work.
It's magical; actually. You take this stuff (usually wheat flour) that, by itself is bland and horrible and inedible, and you mix it with a little water, a little salt, and some heat, and suddenly you can achieve a ridiculous variety of breads. By tweaking the ratios just a bit, you
Baking bread is one of those hard to qualify skills if you're looking at it from the outside with no real experience. On the one hand, people have been doing it for thousands of years in all sorts of climates with all sorts of varying available ingredients. On the other hand, it seems like a hard science that requires potentially its own baking contraption and yeast (who has baking yeast lying around?), meaning another trip to the grocery store. But here's the thing: it's not really that hard...
You’ve heard it said that baking is a science and cooking is an art, but the science behind baking something as simple as bread is such a mind-boggling stream of interconnected processes all working together to finish in one harmonious piece, it makes you question the adage.
Vanilla gets a bad rap for being plain and simple, but adding a dab to your morning coffee can really boost the flavor, and it still tastes great with all kinds of goodies. Imitation extract is okay and fancy store-bought vanilla is pricey, so hand making this delicious extract is just too easy for us to pass up.
This weekend is shaping up to be another cold and blustery, snow-filled couple of days. The kinda weekend where you never manage to actually put on shoes, cause there's no way you're going outside. The kind of weekend where you take on an indoor project with all kinds of immediate rewards...like perfecting the ultimate chocolate chip cookie.
This year, I'm forgoing all my traditional holiday cookie recipes, and making nothing but these: Triple Layer Peanut Butter Chocolate Chip Cookie Dough Cups. Try saying that three times fast.
This ManMade guest post was written by Misty Birchall, founder of PubCakes, makers of craft beer-flavored cupcakes.
I have been making craft beer cupcakes for over four years now down in San Diego with my business PubCakes. I design my cupcakes for beer lovers (and I’m talking about the kind of person who drinks beer for the taste, not chugs for the buzz), but these cupcakes are super tasty, even if you don’t crave a sudsy beverage on a hot day.
Ready to feel old? The Nintendo Game Boy was released almost twenty four years ago. Nearly a quarter of a century. To pay homage to the obvious best Game Boy game experience ever (except maybe "Kwirk"), Francois came up with a technique to make these tasty, colorful, and grid-able iced cookies.
On a recent visit to Minneapolis/St. Paul, I finally got a chance to try the elusive and much touted SweeTango apple, a few blocks of where it was first, um, invented? at the University of Minnesota agricultural campus.
And? It was good; I liked it. Some parts I liked a whole lot. The texture was very unique, and it had a nice balance of sweet and tart. If they were sold in my local market, I'd probably buy some.
If you search the world far and wide, you'll find no bigger chocolate chip cookie fan than me. As far as desserts go, I say cookies. As far as cookies go, I say chocolate chip. And, as far as chocolate chip cookies go, I'd always said classic Toll House, with a few slight modifications.
Until four years ago, when I discovered these.
The image you're looking at is of a cupcake-sausage, grilled and served on a "long john" doughnut bun and a rasperry topping ketchup.
Okay now that that's out of the way, this project,
Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.
Dutch design firm Elroy Klee built these handmade LEGO "wigs" out of monochromatic bricks, customizing each piece to the models head, who then had to balance the work
I like pie. I like cake. I really like cookies, and I'm quite partial to milkshakes.
But I love brownies. Like cantsaynowontstopeatingthem love brownies. They're dense and chewy, a bit bitter, and the perfect mix between baked goods and candy: all of the sugar and none of the calorie-wasting flour. (Which I'll deny saying when we start to talk pizza crust, so don't even try...)
Nobody doesn't like Lucky Charms. I mean, some of us might opt not to indulge in them as of late, but c'mon...you love them. They're freaking magically delicious! How can you not?
And, of course, the best part of Lucky Charms is the marshmallows...those seemlikethey'dbetoofirmbutarejustright perfectly bitable contrast to the oats, which are basically there only to play a supporting role and to line your stomach with something other than sugar so you can eat more marshmallows.
You can actually buy the marshmallows in bulk, so you can add them to your Grape Nuts and Bran Flakes and other grownup cereals, as well as to ice cream and chicken
I'm a regular crossword puzzle do-er, and am always learning more about the vocab and nuances and well, stock answers, of the medium. There are a few standard clues that tend to come up over and over again, "Peter Fonda 1997 role" (ULEE), "Sewing case" (ETUI), and what's probably the most occuring crossword fill of all time, ORE and its partner OREO. Look at all those vowels and the wonderful R.
So, of course, I get it, and then I'm craving Oreos for the next three days. (The only thing worse is DONUT.)