selasa

Ingredients 2 1/4 teaspoons (1 packet) active dry yeast 1/4 cup lukewarm water 1 1/2 cups milk warm 1/4 cup granulated sugar 2 tablespoons honey 3 large eggs room temperature 5 1/2 cups all-purpose flour 1 teaspoon salt 1/2 cup (1 stick) unsalted butter softened canola oil for frying sugar to coat doughnuts 1 (18-ounce) jar Raspberry preserves or jelly Instructions In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes. Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneadi...

INGREDIENTS:  1 tube (about 16 ounces) refrigerated biscuit dough (I used one 16.3-ounce tube Pillsbury Grands Homestyle Butter Tastin’ Biscuits which contains 8 biscuits) 4 ounces mozzarella cheese, cut into eight 1-inch square cubes   (cheddar cheese or diced string cheese may be substituted) 4 tablespoons (half of 1 stick) unsalted butter, melted 1 teaspoon Italian seasoning 1 teaspoon garlic powder, or to taste 1/2 teaspoon salt, or to taste 2 tablespoons finely chopped fresh parsley, optional for garnishing DIRECTIONS: Preheat oven to 400F. Line a baking sheet with a Silpat or with aluminum foil and spray with cooking spray; set aside.  Separate biscuits and put 1 cheese cube into the center of each biscuit, wrap the dough around the cheese, seal, and place on baking sheet with the seam side down. Repeat until all dough and cheese is used. Bake for about 10 minutes, or until very lightly golden browned; watch them closely in t...

Ingredients 1 cup (230g) unsalted butter, softened to room temperature 1 and 1/4 cups (250g) granulated sugar 1/2 cup (100g) packed light brown sugar 4 large eggs, at room temperature* 1 Tablespoon pure vanilla extract 3 cups (345g) sifted all-purpose flour, (spoon & leveled)* 1 Tablespoon baking powder 1/2 teaspoon salt 1 cup (240ml) buttermilk* 2 Tablespoons lemon zest* 1/2 cup lemon juice (3 medium lemons)* 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g) 1 Tablespoon all-purpose flour Cream Cheese Frosting   8 ounces (224g) full-fat brick style cream cheese, softened to room temperature* 1/2 cup (115g) unsalted butter, softened to room temperature 3 and 1/2 cups (420g) confectioners’ sugar 1 – 2 Tablespoons (15-30ml) heavy cream* 1 teaspoon pure vanilla extract pinch salt Instructions Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper...