Macaroni Grill Restaurant Bread

Recipe from Jamie Cooks It Up!

Ingredients

1 1/2 teaspoon active dry yeast

1 cup water

3 tablespoon olive oil

1/4 teaspoon sugar

2 1/2 cup flour

1 1/2 teaspoon salt

1/4 teaspoon Italian Seasoning (Optional)

1/4 teaspoon pepper

3/4 tablespoon fresh rosemary, snipped

1 egg

butter and salt

Method

1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.

2. Add the salt, oil and 1 C flour. Mix for 30 seconds to incorporate.

3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.

4. When all of the flour is incorporated mix on high for about 7 minutes.

5. While your mixer is doing it's fine work, get your herbs and seasonings ready to go. I like to snip rosemary with scissors. You don't want to eat any of the thick stem that rosemary comes on, only the little needles.

6. When your dough is done mixing add the rosemary, pepper and Italian seasoning. Mix just until incorporated.

7. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.

8. Divide the dough into 2 parts (I made smaller batches). Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.

9. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread. (I didnt do this but it would be nice if you want to)

10. In a small bowl whisk an egg until frothy. Brush the egg all over the top of the loaf and into the cracks.

11. Place the loaves into a warm oven. (I set mine to 77 °C) Let them rise until doubled in size, about 15 minutes.

12. Turn your oven up to 188 °C and bake for about 20 minutes, or until golden brown.

13. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter. Be careful to not get too much.

ENJOY!!

Lemon and Chocolate Tart

This recipe is super easy, fast, and delicious. Its nice to have in this hot weather and lovely to share with family!


Ingredients
For the crust:
200gr of Marie biscuit
4 tbsp of butter

Chocolate filling:
300 gr of bittersweet chocolate (melt in bain-marie)
1/2 cup of heavy cream
1 tsp of butter without salt
2 tbsp of nutella
1/2 packet of gelatin without flavor (see instruction and do all the packet since the other 1/2 will be used for the lemon filling)

Lemon filling:
1 can of condensed milk
1/2 the same can lemon juice
1/2 packet of gelatin without flavor (use the remaining 1/2 for this)


Method

Crust
Blend to powder the biscuit and add the butter. Press on a removable form the bottom and side ways. Bake for 10 minutes.

Chocolate filling
Mix the melted chocolate with the heavy cream, butter, and nutella, and at the end add the gelatin. Let it cool and pour over the crust and take to the fridge to cool. Meanwhile do the lemon filling.

Lemon filling
Add ingredients together in a blender and blend.

Add the lemon filling on the chocolate on and take to fridge to cool for minimum 4 hours.

Enjoy!

Toodler Food: Egg-in-a-hole

This idea is really cool to change up for a new breakfast for your kids! its great for daycare, or any other normal day..! I will be using step by step pictures to show how easy it is to do it! So let's begin:




Photos source: The Pioneer Woman

Enjoy!

Tres Leche Cake

Ingredients

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream

FOR THE ICING:

• 2 cups of Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Method

Preheat oven to 177C. Butter a rectangular form and coat it with flour - shake it and drop down the loo

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is still warm, pierce the surface with a fork several times. Slowly drizzle all the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 2 cups of heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

ENJOY!

Key Lime Pie

Ingredients

Crust

• 18 whole Graham Crackers
• ⅓ cups Sugar
• ⅓ cups Butter, Melted

Filling

• 1 Tablespoon (heaping) Lime Zest
• ½ cups Lime Juice
• 2 whole Egg Yolks
• 1 can (14 Oz) Sweetened Condensed Milk

Preparation Instructions

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

Cooking tip: Peeling tomatoes

Thought of adding a new feature which is giving tips I am aware of and share it with everyone.

Hope you enjoy it!! :)

If anyone knows any other way of doing so, please do share in the comment section!



Cheers!

Chocolate Cupcake

Ingredients

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons oil
1 teaspoon pure vanilla extract

Method

1. Preheat oven to 350°. Line standard muffin tins with paper liners.

2. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

3. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

Chocolate Glaze

Ingredients

2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup

Method

Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

ENJOY!

Cornbread

Ingredients

2 cans of corn
5 eggs
1 cup of AP flour
3 tbsp of cornmeal (I use Harina Pan)
1 cup of sugar
1 tsp vanilla
150gr of butter at room temp
2 tsp Baking Powder
3 tbsp powdered milk
1 cup of grated white cheese

Method
Blend eggs, vanilla, 1 can of corn with its water. After blending it, add the sugar, AP flour, and butter.

In a bowl add the other can of corn without its water, the cheese, baking powder, milk powder, and then add to it all the wet ingredients that were blended. Mix slowly until homogeneous.
In a pirex, or baking form, pass thru it butter and powder with AP flour, then add the cornbread mixture. Bake at 180C for around 45min-1hr, just until a toothpick comes out clean.