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Blog Calendar - Cooking / Chef

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Baking Blogs

18 August 2019

Baking Blogs
  • Let It Be Sunday, 235!
    18 August 2019

    Hello friends!

    It’s Saturday night and I’m already fighting the Sunday Scaries.  What are your tactics for avoiding the start-of-week dread?  I spent part of the day today laying on a bench staring at the sky slowly reading Geek Love, which is so odd and maybe wonderful that it makes stressing much else nearly impossible.  I’ve also had ice cream, twice. Wine, once. To-do list, extensive. I’ve also put away all of my laundry and I’m ready for my Nobel Peace Prize.  So… here we are.

  • Fresh Peach Pie Bars
    18 August 2019

    Fresh Peach Pie Bars are a heavenly treat made with fresh summer peaches. Try this tasty trio of shortbread crust, peaches and a crumble topping!

    When local or southern peaches, kissed with a gorgeous blush of color, are available, there’s nothing better than a homemade peach dessert!


    The post Fresh Peach Pie Bars appeared first on That Skinny Chick Can Bake.

  • Nine Favorite Things.
    18 August 2019

    Thanks for joining me for another Nine Favorite Things post. (I made my 6 ingredient tomato soup!) Welcome back to yet another summer Sunday favorites post. We may only have a few weeks of summer left before fall sets in, but I’m soaking up these remaining dog days of summer. Well, at least that’s what I’m […]

    The post Nine Favorite Things. appeared first on Half Baked Harvest.

  • I tested these after visiting an amazing bakery... I daresay I like this homemade version even better! (Maybe because I can eat more! 😂)
    17 August 2019

    Light and fluffy Raspberry Cream Cheese Rolls will be your new breakfast go-to recipe.  Buttery soft dough filled to the brim with a delicious raspberry cream cheese mixture and smothered in a cream cheese glaze for an over the top finish.  If you love raspberry desserts, make sure to check out my chocolate raspberry cheesecake!

    Raspberry Sweet Rolls

    When I need to pull together a sweet breakfast treat, I tend to fall back on my tried and true cinnamon rolls.  Sometimes I want to shake things up a bit.  Don’t get me wrong, they are amazing, but I am always looking to expand my baking into other territories.  I have always loved the idea of combining two things I love to make something totally different. That was the case with this amazing breakfast roll recipes.  I combined a sweet bread dough (traditionally used for breakfast rolls) and raspberries.  Let me tell you, cinnamon rolls have met their match with this combo.

    Raspberry Cream Cheese Sweet Rolls Recipe

    There are three primary sections to this recipe.  The dough, the filling, and the glaze.  Start by preparing your ingredients:

    The Dough

    • Milk
    • Granulated Sugar
    • Active Dry Yeast
    • Eggs
    • Flour
    • Salt
    • Butter

    The Filling

    • Butter
    • Cream Cheese
    • Sugar Vanilla
    • Raspberries
    • Cornstarch

    The Cream Cheese Glaze

    • Butter
    • Cream Cheese
    • Vanilla
    • Confectioners Sugar
    • Milk

    Sweet Roll Dough

    The base for this sweet roll dough is the same as our orange rolls recipe.  It is one of the easiest doughs to work in part due to the ingredients and in part due to the process.  To make this dough whisk together the milk, 1 tablespoon of sugar, and the yeast.   Let that sit at room temperature for about 5 minutes.  The mixture will get a little foamy.  Add in eggs and whisk until the mixture is smooth.

    Next, move to your stand mixer.  Make sure it is fitted with a dough hook.  In the bowl, combine the remaining sugar, flour, and salt.  Add the milk mixture and turn the mixer on low.  Slowly add pads of butter, blending well between additions.  Once everything is combined, turn the mixer to medium for 1 minute and then switch to medium-high to knead until the dough is soft (about 5 minutes).

    Rise and Prepare the Dough

    Transfer the dough to a medium-sized buttered dish.  Brush the top of the dough with melted butter and cover with plastic wrap.  Let the dough rise in a warm area until doubled in size (about 1 hour).  Give the dough a good punch and turn it out onto a floured surface.  Roll out a 10×15 rectangle, that is about 1/4 inch thick.

    How to Make Raspberry Cream Cheese Sweet Rolls

    Once your dough is rolled out the rest is easy peasy! Just combine the cream cheese, butter, sugar, and vanilla.  Spread that on top of your dough.  Then, in a separate bowl, mix together the frozen raspberries and cornstarch.  Spread that over the cream cheese mixture (leaving about a 1/2 inch on the top edge clear for sealing at the end).  Tightly roll the dough into a log using the bottom long edge as a starting point.  Using a very sharp knife, cut the rolls into 8-12 equal pieces.  Place each roll into a greased 9×13 pan.  Put the pan in a warm, dry place and let them rise again (about 1 hour) and then pop them in the oven for about 25 minutes.  You are going for a golden-brown crust.  Remove them from the oven and let them sit on the counter for about 5 minutes while you prepare the glaze.

    Cream Cheese Glaze

    The glaze in this recipe is what dreams are made of.  To prepare, grab a small bowl and mix together the butter, cream cheese, vanilla, confectioners sugar, and milk until smooth.  Add more milk if you want the glaze to be thinner or more confectioners sugar to thicken.  Pour this mixture over the warm rolls and serve!

    Looking for More Breakfast Recipes?

    Loaded Hashbrown Breakfast Nachos

    Breakfast Donut Ball Coffee Cake

    Blueberry Breakfast Cake

    Ham and Cheese Breakfast Casserole

    Pecan Sticky Buns

    Raspberry Cream Cheese Sweet Rolls

    Light and fluffy Raspberry Cream Cheese Rolls will be your new breakfast go-to recipe.  Buttery soft dough filled to the brim with a delicious raspberry cream cheese mixture and smothered in a cream cheese glaze for an over the top finish.

    • 2/3 cup whole milk
    • 5 tablespoons sugar, (divided)
    • 2 teaspoons active dry yeast
    • 2 large eggs, (room temperature)
    • 2 3/4 cups all-purpose flour
    • 1 teaspoon kosher salt
    • 1/2 cup unsalted butter, (cut into 1-inch pieces, room temperature)
    • 1/2 tablespoon unsalted butter, (melted)
    Cream Cheese Filling
    • 4 ounces cream cheese, (softened)
    • 2 tablespoons butter, (softened)
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla
    Raspberry Filling
    • 1 1/2 cups frozen raspberries
    • 1/2 tablespoon cornstarch
    Cream Cheese Glaze
    • 1/4 cup butter, (softened)
    • 1 ounce cream cheese
    • 1/2 teaspoon vanilla
    • 3/4 cup powdered sugar
    • 3 tablespoons of milk
    1. In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
    2. Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.

    3. Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.

    4. Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.

    5. Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.

    6. When you are ready, punch the dough, turn out onto a floured surface, and roll into a 10×15 rectangle (it should be about 1/4 inch thick).

    Cream Cheese Filling
    1. To make the cream cheese filling, beat together the cream cheese, butter, and sugar until smooth. Stir in the vanilla.
    Raspberry Filling
    1. Toss the raspberries in the cornstarch, evenly coating the raspberries.
    2. Spread the cream cheese mixture over the dough. Sprinkle with the raspberries and roll up tightly starting on the long edge.

    3. Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 11×7 baking pan. Let rise in a warm place until double. Bake at 350°F for 25-30 minutes.

    4. Remove the rolls from the oven and let them cool for 5 minutes.
    Cream Cheese Glaze
    1. While the rolls cool, in a medium bowl mix together the glaze ingredients. Add more milk if necessary to thin the glaze.
    2. Pour the glaze over the warm rolls and serve.

  • Screechin’ Peach Cobbler
    17 August 2019

    Screechin' Peach Cobbler. An old fashioned favourite southern dessert made even better with the addition of dark rum to the ripe fresh peaches!

    The post Screechin’ Peach Cobbler appeared first on Rock Recipes.

  • Ricotta Rye Onion Bread
    17 August 2019
    Ricotta Rye Onion Bread
    Submitted by isand66 on August 17, 2019 - 9:30am.

    This is a 45% rye bread made with fresh milled rye sifted so it's close to a medium grind rye flour.  The ricotta cheese resulted in a nice moist crumb and the onions just go perfect with rye of course.  I added a little balsamic vinegar which added a little sweetness.

    The flavor was perfect in this one with a nice sour tang perfect for a pastrami or corned beef sandwich.


    Here are the Zip files for the above BreadStorm files.


    This bread came out fantastic.  The crumb was nice and moist and open just enough to make a perfect pastrami sandwich with some melted cheese and Thousand Island dressing.

    Levain Directions

    Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

     Main Dough Procedure

    Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, grits, potatoes, olive oil, and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

    When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

    The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

    Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

    Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

    Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

    Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

  • Want some ideas on how to kick your chicken dinner up a notch? I've got 7 totally delicious recipes that are bursting with flavor... and filling! ;)
    17 August 2019

    No boring chicken dinners here! These are seven of the tastiest Stuffed Chicken recipes on the internet, and ones that you will want to make again and again. Make sure you add these Stuffed Chicken Recipes to your dinner rotation!

    What is Stuffed Chicken?

    Basically, it is taking your favorite fillings and ingredients and adding them inside a chicken breast. Making a stuffed chicken breast is easy enough and usually involves butterflying the chicken, which means cutting the breast in half, but not all the way through. Then, open it, add your filling, and close it. Sometimes it is secured with toothpicks, sometimes it isn’t, but it is always a masterpiece of perfectly cooked chicken that has the best ingredients spilling out and adding intense flavor.  No matter what you decide to stuff your chicken with, it will be a fantastic way to avoid blah chicken recipes and make sure dinner-time is delicious!

    Bacon Cream Cheese Stuffed Chicken Breast

    First of all, bacon and cream cheese stuffed into anything is a winner in my book.  If you love bacon and cream cheese, make sure to check out Bacon Jalapeno Poppers and Bacon Ranch Cheese Ball Bites.  I have been making appetizers like this for an eternity and I decided that I wanted to add a little more protein to my favorites.  So, chicken stuffed with the stuff must be good, right?  Right!

    Mushroom Stuffed Chicken

    Got any picky eaters in your house? Have no fear, this Mushroom Stuffed Chicken is a cheese-stuffed chicken recipe that everyone will love! How do I know this? Because even I liked it, and I usually go out of my way to avoid mushrooms!  Serve it up with a side of garlic and parmesan roasted asparagus and you are set for an amazing meal that everyone in your family will love.

    Jalapeno Popper Stuffed Chicken

    One of my all-time favorite appetizer recipes is my cream cheese stuffed jalapeno poppers.  We love them so much we wanted to make them into a meal.  We literally took the entire recipe and popped it inside of a chicken breast.  It was the best decision ever.  We like to serve it with a side of freshly roasted asparagus.  They come together in under 10 minutes, and are equally delicious!

    Spinach Stuffed Chicken

    Stuffed Chicken is kind of my jam lately.  It is such an easy way to dress up regular old chicken.  This method is relatively easy, with low clean up and it tastes delicious!  This is a great weeknight meal when your feeling rushed too, it only takes a few minutes to prepare and then it is hot and ready on your dining room table.  This particular recipe is one of my favorites because it is a sneaky way to get my kids to eat spinach😂.

    Ham and Cheese Stuffed Chicken

    I can’t tell you how many times I have stood in front of the fridge after a big get together and wondered, “What am I going to do with all of this leftover ham?!?” Enter Ham and Cheese Stuffed Chicken!  We love stuffed chicken recipes around here. This recipe came up after we made ham and cheese pastry puffs.  The filling was so delicious we just had to try it stuffed inside of chicken as well.  This recipe converts your left-over ham problem into a gourmet solution.

    Asparagus Stuffed Chicken

    Asparagus Stuffed Chicken is one of the most impressive dishes you can make with very little effort.  It is an incredibly easy dish, that looks gorgeous and tastes delicious!

    There are a million ways to cook this delicious vegetable (like this Roasted Asparagus), but this is one of my favorites.  It takes very little effort, looks stunning, and the taste is a perfect match.  The flavors blend together so perfectly it is like they were meant to be.

    Stuffed Buffalo Chicken

    By far the most popular Stuffed Chicken recipe on my website, Stuffed Buffalo Chicken. We love a good buffalo wing around here, but sometimes the process for making those just isn’t practical.  So we decided to switch things up a bit and see what we could come up with by combining some of our favorite dishes.  I added my favorite flavors of chicken and buffalo sauce to create a recipe that everyone loves! Once you try this, you will understand just how amazing these flavors work together!

    These recipes are definitely something that should make it to your dinner table! 

  • Bakewell Blondies!
    17 August 2019

    Thick and Gooey Bakewell Blondies with almonds and Jam! One thing that I love about my blog, is getting people to request for recipes. I...

    The post Bakewell Blondies! appeared first on Jane's Patisserie.

  • The Weekend Dish: 8/17/2019
    17 August 2019

    Hello hello!

    Short and sweet today because we are headed on vacation! The site will be quiet next week, but I’ll be back the week of the 26th with recipes and stories for you! I hope you all have a wonderful weekend and enjoy soaking up these August days, xo.

    As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

    On Brown Eyed Baker This Week

    Thick and Chewy Chocolate Chip Cookies – These large, bakery-style thick and chewy chocolate chip cookies stay soft for days and are a huge family favorite.

    Friday Things – Towers, bubbles, cleaning, lunches, and more…

    Top 5 Most Popular Posts This Week:

    1. Refrigerator Bread and Butter Pickles

    2. My Favorite White Bread Recipe

    3. Best Ever Potato Salad Recipe

    4. Salted Caramel Chocolate Chip Cookie Bars

    5. Copycat Dairy Queen Ice Cream Cake

    This Time Last Year…

    These were the recipes that hit the site during this same week last year…

    The Best Chocolate Frosting

    The Best Chocolate Cake Recipe

    What I Bookmarked This Week

    Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

    This dark chocolate mousse cake is everything.

    Grilled Smoke Shack cheeseburger pizza, get in mah belly!

    Always yes to Thai drunken noodles.

    Totally want to start my day with a Breakfast crunchwrap.

    Homemade granola bars always, yes.

    Have a delicious weekend!

    The post The Weekend Dish: 8/17/2019 appeared first on Brown Eyed Baker.

  • Chewy Oatmeal M&M Cookies
    17 August 2019
    Chewy Oatmeal M&M Cookies

    With new pictures, extra success tips, and clearer instructions, I'm re-sharing a FAVORITE oatmeal cookie recipe. I call them my chewy "slow bend cookies." Loved by many readers, these oatmeal cookies have that trademark homemade and old-fashioned flavor. Made with brown sugar, vanilla, cinnamon, chewy oats, M&M candies, and a touch of molasses, this recipe wins for flavor and texture!

    The post Chewy Oatmeal M&M Cookies appeared first on Sally's Baking Addiction.