Originally translated from french, here: http://www.carnetsparisiens.com/2017/11/20/brioches-roulees-au-sesame-et-chocolat/ Ingredients 380 g T45 flour 8 g dehydrated yeast 30 g brown sugar type Panela or Muscovado 4 medium eggs 60 g whole milk 160 g butter at room temperature 0.5 egg for gilding120 g butter at room temperature 35 g sugar brown Panela or Muscovado type 25 g… Continue reading Brioches Roulées Au Sésame Et Chocolat
Author: Jarrod Freeman
Doughnut Twists (chocolate or sugar glazed)
Full recipe at the bottom… Let’s start with the dough for the doughnuts. This is a basic recipe that can be customized a thousand different ways. It’s so easy to whip up, especially if you have a stand mixer. Begin by proofing the yeast. In the bowl of a stand mixer, combine the warm milk,… Continue reading Doughnut Twists (chocolate or sugar glazed)
Creamy Chicken & Broccoli Bowties
LEVEL: Easy; SERVES: 4 INGREDIENTS 12 oz. bowties 1 head broccoli, cut into florets 1 tbsp. extra-virgin olive oil 2 boneless skinless chicken breasts kosher salt Freshly ground black pepper 1 c. milk 1/2 c. freshly grated Parmesan 6 oz. cream cheese, softened 3 cloves garlic, minced Crushed red pepper flakes, for garnish DIRECTIONS In a… Continue reading Creamy Chicken & Broccoli Bowties
Oreo Cakesters (American Macarons)
Let’s leave the real culinary adventures to rainy days and the long fall and winter months. Let’s make summer about cake mix shortcuts, ceiling fans and long movies in cold dark places. Deal? Here’s the recipe! Homemade Oreo Cakesters makes about 20 sandwiches Ingredients: Cookies: 1 18.25oz box of devil’s food cake mix 2 eggs… Continue reading Oreo Cakesters (American Macarons)