Showing posts with label DIY Food. Show all posts
Showing posts with label DIY Food. Show all posts

Thursday, March 15, 2012

DIY Cinnimon Sugar Pull Apart Muffins

Makes 6 muffins

Ingredients
  • Pillsbury Simply Rustic French Bread dough
  • 1/2 stick of butter
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
Directions
  1. Preheat oven to 350ºF.
  2. In a small skillet, brown butter over medium-low heat, about 5 minutes.  You know the butter is browned when it turns a light caramel color and smells slightly nutty.  ((Be careful not to burn the butter!))  Once browned, set the butter aside to cool.
  3. Remove bread dough from tube and place on a cutting board.  Starting in the middle, divide the dough with a small slit.  The divide again and again until you have 31 slits.  Using a very sharp knife, slice the dough.  You should end up with 32 slices.  Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper. 
  4. In a bowl, combine the sugar, cinnamon, and nutmeg.
  5. To assemble the muffins, brush each dough slice with the brown butter.  Then sprinkle with the entire sugar mixture.  (Yes, ALL of the cinnamon sugar!)  Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.)  Using a sharp knife, slice the stacks down the middle.
  6. Place two of the sliced stacks, side by side, cut side down into a greased muffin tin.  Repeat with the rest of the stacks.
  7. **This step is very important!!**  Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet.  This will catch any butter/sugar overflow and avoid a very smokey oven.
  8. Bake muffins for 20-25 minutes until tops are golden brown.  Allow to cool for 10 minutes.  Gently remove.  Enjoy!!

DIY Whiteout Cocoa

8-10 servings                                                                                                       [click for printable version]

6 cups skim milk
2 cups fat-free half and half
12 oz. package white chocolate chips (I used Ghiradelli)
1 tablespoon vanilla
Whipped cream and nonpareils for topping

1. Place skim milk, half and half, vanilla and white chocolate chips in a large pot, and place over medium heat.  Stir occasionally until chocolate chips begin to melt, then reduce heat to medium-low. 

2. Cook, stirring occasionally until mixture is very hot and chips are melted.  Divide mixture between mugs and top with whipped cream and sprinkles.  Serve immediately.

Note: If the mixture is left for very long at room temperature, the fat from the white chocolate will rise to the surface.  Be sure to gently re-heat the mixture a give it a good stir before serving!

http://www.sprinklebakes.com/2012/02/whiteout-cocoa.html

DIY Dark Chocolate Peanut butter Banana Bites




Yield: appx 20

ingredients:

2 large bananas, sliced 1/2 inch thick rounds
1/4 cup powdered sugar
2 tablespoons creamy peanut butter
1 tablespoon heavy cream
4 oz 62% cocoa chocolate, chopped
Fleur de Sel (fancy, flaky, French sea salt), to taste

directions:

Line multiple cookie sheets with wax paper. Place banana slices in rows. Set aside.
Whisk together powdered sugar, peanut butter, and heavy cream until smooth. Transfer to a ziplock baggie and cut off the tip. Pipe on to the top of the banana slices. Set aside.
In a double boiler (or glass bowl) over simmering water, melt 2 oz of the chopped chocolate. Stir with a spatula until completely melted. Once melted, continue cooking until the chocolate reaches a temperature of 115°F.
Immediately remove double boiler from the heat. Begin slowly adding in the remaining 2 oz chopped chocolate, stirring constantly. Continue stirring until chocolate cools down to 90°F.
Using a spoon and toothpicks (or whatever works for you) coat the peanut butter topped bananas with the tempered chocolate and return to the wax paper. Lightly sprinkle the tops with some Fleur de Sel. Continue until all the bananas have been coated.
Then transfer the cookie sheets to the fridge and let harden for 2 hours. At this point you have a few options:
1. Eat Immediately: This one is pretty self explanatory! ;)
2. Eat Gradually: If you are going to eat them throughout the week, transfer to an airtight container (or a ziplock baggie) and grab them whenever you need a sweet treat. If you are storing them longer than 7 days, freeze them instead.
3. Freeze: Transfer to an airtight container (or a ziplock baggie) and freeze for up to 3 months. Eat directly from the freezer if that's your thing, or let cool on the counter for 15 minutes before eating!
Nutrition Info:
Per 1 Banana Bite: Calories 49. Fat 3.2. Carb 6.4. Protein 1. Fiber 0.5.

http://www.thenovicechefblog.com/2012/03/dark-chocolate-peanut-butter-banana-bites/ 


DIY P.B. &J. cookies

PB&J Cookies/Fairy Bread Biscuits
(adapted from Martha Stewart's sugar cookie recipe, makes approx 60 cookies or 30 sandwiched cookies - feel free to halve recipe)
600g sifted plain flour (approx 4 US cups)
1 teaspoon baking powder
1/2 teaspoon salt
225g unsalted butter, room temperature
400g granulated sugar (approx 2 US cups)
2 large eggs
2 teaspoons pure vanilla extract

For PB&J cookies: peanut butter (or a substitute), jam of your choice
For Fairy Bread biscuits: sprinkles (100s & 1000s to us Aussies), 100g salted butter, 200-250g icing sugar

Sift flour, baking powder, and salt into a bowl. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If you're like me and don't have a paddle attachment, a regular mixer works fine on high speed, scraping the bowl down with a spatula every now and then) Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. The mixture should form a soft & easy to handle, but not sticky dough. Divide dough into quarters; use your hands to roll each quarter into a rectangular block, about 4cmx5cm thick. (If the dough gets too soft, chill it for 10 mins so that it firms up) Using your thumbs and forefingers, pinch along the middle of the top and the two sides to form indents along the length of the block, so that the dough resembles a bread loaf. (See photo below) Keep the bottom of the block flat. Wrap in clingfilm and refrigerate until firm; at least 1 hour or overnight.
pbj_fairy_cookies-coll
Preheat oven to 180 degrees C and line baking sheets with baking paper. Remove dough from the fridge and use a sharp knife to slice 0.4cm slices of 'bread'. Slice them thinner if you plan on sandwiching two slices together in your final cookies. Place on baking sheet, leaving at least 3cm between each cookie. While you are slicing up your dough, place your prepared sheets of sliced cookies in the fridge to stay cool. Bake for 15-18 minutes, until edges turn golden. Let cool on baking sheets on wire rack.
pbj_fairy_cookies-14
When completely cool, spread peanut butter & jam on the cookies, sandwiching two together if you prefer, or you can keep them open. If you are making the fairy bread biscuits, remove butter from fridge 30 mins before starting. Beat butter with an electric mixer on high until it is fluffy and pale. Sift icing sugar in, beating to combine. You can keep adding icing sugar until it reaches your desired consistensy. Spread thinly over biscuits and dip into sprinkles. Can be stored for several days in an airtight container.
pbj_fairy_cookies-5

DIY Dessert Stands

cg pink and orange cake stands

Pretty Dessert Stands from Goodwill Plates & Glasses:
What You’ll Need:  Miscellaneous stemware and dessert plates; household silicone sealant (the kind used for aquariums); frosted glass spray paint; colored spray paint; paper doilies.
First, make a stop at your local Goodwill or thrift store.  There are always plenty of glasses and miscellaneous plates for sale.  Often, you can find matching sets, but among those sets are the equal amounts of hodge podge and mismatched stemware.  Grab a few of those,  the ones with no mates.  They’re the cheapest, always less than a buck.  This is a great way to repurpose your chipped china too (like the one below).
Old fashioned (wide bottom) champagne glasses and martini glasses work well, but go crazy!  Pick whatever you like.  The more variety in shapes and heights, the better!
goodwill glasses

Remove any price tags and clean your stemware and plates.  Center your stemware on top of your plate.  You can use spray paint designed for glass, but some are not designed for it (or at least they don’t say ‘can be used on glass’ on the can).  The way to use any color spray paint you want, even those not designed for glass, is to first ‘prime’ your glass with frosted spray paint.  It dries in less than 10 minutes.
Give each side of your plates and stemware a good coat, both tops and bottoms.  Make sure you don’t bump your stemware, you need a clean ring for your silicone.  [I chose to paint first to use the ring as my guide, and also because paint doesn’t stick to silicone and you’ll have a slight residue, see below.]
frosted glass primer

Next, spray paint away, two to three light coats for the best most even coverage.  Never spray painted before?  Check out this article on spray paint FAQs.  For these two dessert stands, I used Rust-Oleum’s ‘Painters Touch’ in Real Orange and Berry Pink. 
spray paint upside down

Once your paint is fully dry (at least a few hours) it’s time for the silicone sealant.  Use the ring where there is no paint as your guide, and apply a good layer of adhesive sealant around the edge.  Lay the rim of the stemware right on top of your ring of silicone.  There may be a slight amount of residue around the outside as you press down.  It’s your choice whether to scrape it off, but because it’s hidden underneath, I left mine thick for the best grip between the glass and the plate.  It takes about 12 hours or more for the silicone sealant to fully cure, but read the package.
sealant

Once your silicone sealant is fully cured, you can do this! 
sealant under water
Yes, your stands are completely hand washable!
Sorry hot glue, silicone’s got ya beat there.
smiley_thumb6
Be sure to use layers of paper doilies, parchment paper, or other food safe papers to display your edibles.  Direct contact between food and spray paint, even why dry, is not recommended.
cg orange and pink dessert stands

I made both of these plates for under $10 dollars total, including the cost of the spray paint and glassware.  I had the silicone and frosted spray paint on hand, but you’ll pay an extra few dollars for them at the hardware store. 
I’m thinking you could make tiered versions too.  Wouldn’t a series of these dessert stands be perfect for a whimsical cupcake party?  Or a bridal shower?  Or for little trinkets or favors on display?  Great for jewelry or business cards too!  
If you want the recipe for my orange cake, you’ll have to wait!  Sorry, I’m such a tease. 
orange cake

The marvelous Ms. Layla has an upcoming Spring eZine all about color inspiration, so you’ll see it appear there next month. 

cg pink orange dessert stands

That fabulous fabric is from my patchwork picnic blanket, I found it at Joann’s, but the receipt doesn’t show the maker or name of the pattern*.  I’m off to the fabric store tomorrow, so I’ll update the post with the name of it when I find it.