Thursday, April 18, 2013

I Made It: Garlic Cheesy Pull-Apart Bread

...And I changed it. :)

This pin from Pinterest looked amazing from the first time I saw it, but using the Rhodes rolls looked a little time-consuming to me and I'm all about easy meals--although, I will probably try the Rhodes version when I have a day that I remember about it. :) (I also want to try making making a Garlic Cheesy bread with the Rhodes bread loaves, similar to the Pepperoni Bread recipe.)

So instead, I used refrigerated biscuits. I cut them into fourths and tossed them with the butter and seasonings in the recipe, sans the Parmesan cheese. (I hardly ever have Parmesan, but I always have mozzarella.) It took me a couple tries to get the middle ones to cook, but I used a bunt pan--more biscuits were able to touch the sides of the pan and there's no middle. I cooked them for 30 minutes in the bunt pan and they turned out perfect.I forgot to layer the mozzarella in with it, but they were just as good without and I sprinkled some on top for good measure. ;)

So, that's one recipe tested and successful! I guess. Kinda. :D

(Find the original recipe here.)

Thursday, April 11, 2013

Pudding Icing **UPDATED**

From marYvelous Cakes

The best icing!! All you do is mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of Cool Whip. A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too.

I tried this recipe out for my son's birthday last week and it turned out SPECTACULAR. It was SO great, that when I needed a dessert last minute on Sunday morning, I used chocolate pudding and just, you know, set it out to eat. Mmmmm. :)
A couple tips:
* I've heard some say that it doesn't turn out very smooth. My hand mixer has a whisk attachment that I used and it turned out very smooth.
* Chill it before using it to frost a cake and it will be stiffer and easier to frost with.

Pin It

Monday, April 8, 2013

The Movement

Remember how I mentioned I hated it that there was this trend to share recipes on Facebook instead of pinning them? Well, my cousin has joined me in the effort to put a stop to it. ;) Okay, not really, but we'll be posting some recipes here so we know where they are and so we can pin them. Feel free to join our movement too.

Friday, April 5, 2013

Homemade Hamburger Buns

Does anyone know what's up with this new trend to share photo recipes on Facebook? Call me old fashioned, but this just doesn't work for me. Just when I got my recipes all nice and organized on Pinterest.

You can find the original recipe here, should you be inclined to share it on Facebook.

Homemade Hamburger Buns

2 tablespoons active dry yeast

1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. 
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. 

Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Makes a dozen.