Chocolate covered bananas and I go way back, so when the Progressive Eats group decided to share food truck recipes this month, this was the first thing I thought of.
Apr 30, 2020
Chocobananas (Chocolate Covered Frozen Bananas)
Chocobananas, or chocolate covered frozen bananas are such a fun treat. They are also super easy to make. Just freeze the bananas, dip them in melted chocolate, and sprinkle them with your favorite toppings.
Chocolate covered bananas and I go way back, so when the Progressive Eats group decided to share food truck recipes this month, this was the first thing I thought of.
Chocolate covered bananas and I go way back, so when the Progressive Eats group decided to share food truck recipes this month, this was the first thing I thought of.
Apr 28, 2020
Tartine Basic Country Bread
Tartine Country Bread is pretty much the holy grail of sourdough bread, ever since Chad Robertson released his book, Tartine Bread. It has been an inspiration for artisan bread bakers who work hard to make gorgeous loaves with an amazing flavor.
The original recipe for the Tartine Country Bread can be found in the book, Tartine Bread by Chad Robertson, published in 2010. I bought this book, but then was so intimidated by the fact that the recipe and instructions were over 40 pages long. As a bread baking friend describes it, it's "epic."
The original recipe for the Tartine Country Bread can be found in the book, Tartine Bread by Chad Robertson, published in 2010. I bought this book, but then was so intimidated by the fact that the recipe and instructions were over 40 pages long. As a bread baking friend describes it, it's "epic."
Apr 27, 2020
Toffee Mocha Muffins
These toffee mocha muffins will please your toffee, chocolate, and coffee lovers. It's like a Heath Bar and a cup of coffee rolled up into a muffin. Plus, there are chocolate chips.
These mocha muffins, loaded with chocolate chips (because you can't have too much chocolate), cocoa, espresso, and topped with a toffee chip streusel, are a great excuse for having chocolate for breakfast.
These mocha muffins, loaded with chocolate chips (because you can't have too much chocolate), cocoa, espresso, and topped with a toffee chip streusel, are a great excuse for having chocolate for breakfast.
Apr 26, 2020
Pretzel Croissants
Pretzel croissants! A cross between croissants and pretzels. There are cronuts, so why not pretzel croissants?
These pretzel croissants get their "pretzel-ness" because they are prepared with a dough made with beer instead of water, dipped into a baked baking soda wash, and then sprinkled with salt.
These pretzel croissants get their "pretzel-ness" because they are prepared with a dough made with beer instead of water, dipped into a baked baking soda wash, and then sprinkled with salt.
Apr 20, 2020
Lemon, Ricotta, & Thyme Mini Cakes
These little lemon loaves with ricotta and thyme are sweet and lemony with a slight herbal undertone from the thyme.
These sweet mini lemon cakes are the perfect treat for the lemon fans in your life. The cake is flavored with lots of lemon zest and the glaze is flavored with lemon juice. They are like lemonade on a plate.
These sweet mini lemon cakes are the perfect treat for the lemon fans in your life. The cake is flavored with lots of lemon zest and the glaze is flavored with lemon juice. They are like lemonade on a plate.
This Chicken Marbella is inspired by the dinner party classic from the 1980s. With the unusual combination of chicken, prunes, olives, and capers, it is so unexpectedly delicious.
The original recipe for Chicken Marbella was published in the Silver Palate Cookbook (affiliate link) in 1982. At the time, the cookbook was considered revolutionary and sophisticated. The recipes were dinner party ready, yet much less labor intensive than ones from Mastering the Art of French Cooking.
The original recipe for Chicken Marbella was published in the Silver Palate Cookbook (affiliate link) in 1982. At the time, the cookbook was considered revolutionary and sophisticated. The recipes were dinner party ready, yet much less labor intensive than ones from Mastering the Art of French Cooking.
This Garlic Gruyere Pain de Campagne Boule is a big sourdough loaf with a swath of roasted garlic and cheese nestled right under the crust.
To achieve the pockets of garlic and cheese right under the crust, you flattened the final dough and spread it with the roasted garlic and cheese mixture, and then you roll it up into a boule. You then tighten the boule until much of the filling is just under the skin (outer crust) of the bread.
To achieve the pockets of garlic and cheese right under the crust, you flattened the final dough and spread it with the roasted garlic and cheese mixture, and then you roll it up into a boule. You then tighten the boule until much of the filling is just under the skin (outer crust) of the bread.
Subscribe to:
Posts (Atom)
