http://joyofbaking.com/NewRecipes.html The latest recipes and videos added to Joyofbaking.com Thu, 23 May 2013 16:03:33 GMT ListGarden Program 1.3.1 http://blogs.law.harvard.edu/tech/rss NewRecipesOnJoyofbakingcomhttp://feedburner.google.comSubscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with NewsAlloySubscribe with Live.comSubscribe with Excite MIXSubscribe with Yourminis.comSubscribe with Attensa for OutlookSubscribe with WebwagSubscribe with netomat HubSubscribe with Podcast ReadySubscribe with FlurrySubscribe with WikioSubscribe with Daily RotationThank you for subscribing to the "New Recipes on Joyofbaking.com" feed! http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/kWrwPKhdfM8/CinnamonRollBread.html <a href="http://www.joyofbaking.com/breakfast/CinnamonRollBread.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/cinnamonrollbread.jpg" alt= Cinnamon Roll Bread></a> <p> In our 229th Video Recipe Stephanie demonstrates how to make Cinnamon Roll Bread. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> Cinnamon Roll Bread is simply cinnamon rolls in loaf form. It's still made with that wonderful combination of a soft and tender yeast dough wrapped around a delicious filling of brown sugar, cinnamon, and chopped nuts. Only instead of cutting the dough into individual rolls, you cut it into three large pieces and place them in a loaf pan. I love how the three spirals of dough fuse together to form one beautiful loaf of Cinnamon Roll Bread. So tasty warm from the oven but I also like it toasted, with a nice slathering of butter. <p> Cinnamon Roll Bread gets its rise and distinct flavor from yeast. For this recipe we're using 'active dried yeast'. This is fresh compressed yeast that has been pressed and dried until the moisture content is only about 8% which makes the yeast dormant. The granules only become active again when mixed with a warm liquid (in this case milk). You will find the tiny, dehydrated, bead-shaped, sand colored granules are sold in either small foil-lined packages weighing 1/4 ounce (7 grams) or small jars (my favorite) and can be found on the baking isle of most grocery stores. <p> This yeast dough contains milk, eggs, and butter which gives it a wonderfully rich flavor with a soft and tender crumb. Have the butter quite soft and add it gradually so it can be easily be incorporated into the dough. You may notice as you add the butter that the dough falls apart and looks almost curdled. Don't worry, just keep mixing and it will come back together into a soft and silky ball of dough (takes about 5 to 10 minutes of kneading). Also, while I have made this dough into a loaf, you could use it to make individual cinnamon rolls by cutting it into 9 rolls (instead of three) (baking time will be between 18-20 minutes). <p><a href="http://www.joyofbaking.com/breakfast/CinnamonRollBread.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kWrwPKhdfM8:d2WpG2dBjfA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kWrwPKhdfM8:d2WpG2dBjfA:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kWrwPKhdfM8:d2WpG2dBjfA:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kWrwPKhdfM8:d2WpG2dBjfA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kWrwPKhdfM8:d2WpG2dBjfA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kWrwPKhdfM8:d2WpG2dBjfA:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kWrwPKhdfM8:d2WpG2dBjfA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kWrwPKhdfM8:d2WpG2dBjfA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=kWrwPKhdfM8:d2WpG2dBjfA:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=kWrwPKhdfM8:d2WpG2dBjfA:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/kWrwPKhdfM8" height="1" width="1"/> Thu, 23 May 2013 16:03:11 GMT http://www.joyofbaking.com/breakfast/CinnamonRollBread.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/6j-tONUebio/CherrySquares.html <a href="http://www.joyofbaking.com/barsandsquares/CherrySquares.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/cherrysquares.jpg" alt= Cherry Squares></a> <p> In our 228th Video Recipe Stephanie demonstrates how to make Cherry Squares. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> Cherry Squares take us back in time - back to the 1960s. As a child these Cherry Squares were one of my favorite desserts. I just loved the sweet and grainy graham cracker crust, the soft and creamy marshmallow filling and the juicy sweet 'canned' red cherries. Now you may say "why use canned cherries when fresh are so much better"? The answer lies in the fact that this recipe comes from a time when instant foods were quite new and popular. Cake mixes, canned fruits, and instant puddings were welcomed by some who didn't want to spend hours preparing desserts from scratch. Instant foods allowed them to get in and out of the kitchen quickly. My mother seemed to embrace both her and her mother's generation. On the one hand she would make her own bread and bake us cookies from scratch. On the other hand, she would sometimes make cakes using boxed mixes and make desserts such as these Cherry Squares that would combine both homemade with instant. <p> Today I still make Cherry Squares the same way as my mother, although sometimes I like to replace 1/2 cup (120 ml) of the graham cracker crumbs with crushed gingersnap cookies. And if I am ambitious I will substitute homemade marshmallows for the packaged variety. But I still love how these squares taste and how they bring back fond memories. <p> So, what is Cherry Pie Filling? It is a canned mixture of sweet red pitted cherries packed in sweetened water and thickened with cornstarch (corn flour). This recipe uses a 21 ounce (595 grams) can. But don't feel you have to use cherry pie filling. I often top the squares with a medley of fresh berries, or fruit sauces (strawberry, raspberry, or blueberry), or even a delicious chocolate sauce. <p><a href="http://www.joyofbaking.com/barsandsquares/CherrySquares.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=6j-tONUebio:3z_lJKeyvTY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=6j-tONUebio:3z_lJKeyvTY:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=6j-tONUebio:3z_lJKeyvTY:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=6j-tONUebio:3z_lJKeyvTY:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=6j-tONUebio:3z_lJKeyvTY:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=6j-tONUebio:3z_lJKeyvTY:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=6j-tONUebio:3z_lJKeyvTY:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=6j-tONUebio:3z_lJKeyvTY:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=6j-tONUebio:3z_lJKeyvTY:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=6j-tONUebio:3z_lJKeyvTY:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/6j-tONUebio" height="1" width="1"/> Thu, 16 May 2013 18:52:53 GMT http://www.joyofbaking.com/barsandsquares/CherrySquares.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/__-CD8f5RDs/BostonCreamPieCupcakes.html <a href="http://www.joyofbaking.com/cupcakes/BostonCreamPieCupcakes.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/bostoncreampiecupcakes.jpg" alt= Boston Cream Pie Cupcakes></a> <p> In our 227th Video Recipe Stephanie demonstrates how to make Boston Cream Pie Cupcakes. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> I don't know why it is, but everything seems to taste better when it's in cupcake form. This is my new favorite, Boston Cream Pie Cupcakes. I think they're an excellent rendition of the famous Boston Cream Pie with their shiny dark chocolate glaze spilling over the tops of sweet vanilla flavored cupcakes that are filled with a deliciously rich pastry cream. A Boston Cream Pie is easily adapted to make cupcakes. What's nice about this cupcake is that the pastry cream in the center keeps them wonderfully moist so they can be stored for about two to three days. A few notes on the recipe. First, while most of the time I use paper liners when making cupcakes, for this recipe I prefer not to so that the chocolate glaze can run down the sides of the cupcake. Otherwise, if you use a paper liner you may find that the chocolate glaze pools at the edges of the liner. As always, when baking cupcakes be watchful, as it's so easy to over bake them. You want to take them out of the oven just when a toothpick inserted into the center comes out clean. I find it's best to check the cupcakes a few minutes before the end of the stated baking time because everyone's oven is a little different and the cupcakes can go from being wonderfully soft and moist to hard and dry in a very short time. Also, the pastry cream can be made the day before and stored in the refrigerator. Then about an hour before you want to assemble the cupcakes, bring the cream to room temperature and give it a good stir before using. <p> The shiny dark chocolate glaze that covers the cupcakes is a delicious mixture of semi sweet chocolate, butter, and light corn syrup. The corn syrup keeps the glaze shiny and prevents it from getting hard and brittle when refrigerated. Try to use a good quality chocolate as the glaze will only taste as good as the chocolate you use. Once you pour the glaze on the cupcakes let them sit, uncovered, for an hour or two before serving to let the glaze dry. <p><a href="http://www.joyofbaking.com/cupcakes/BostonCreamPieCupcakes.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=__-CD8f5RDs:-DaVFVgGW90:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=__-CD8f5RDs:-DaVFVgGW90:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=__-CD8f5RDs:-DaVFVgGW90:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=__-CD8f5RDs:-DaVFVgGW90:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=__-CD8f5RDs:-DaVFVgGW90:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=__-CD8f5RDs:-DaVFVgGW90:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=__-CD8f5RDs:-DaVFVgGW90:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=__-CD8f5RDs:-DaVFVgGW90:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=__-CD8f5RDs:-DaVFVgGW90:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=__-CD8f5RDs:-DaVFVgGW90:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/__-CD8f5RDs" height="1" width="1"/> Thu, 02 May 2013 15:37:14 GMT http://www.joyofbaking.com/cupcakes/BostonCreamPieCupcakes.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/IOVtU5Q9j8I/ChocolatePotsdeCreme.html <a href="http://www.joyofbaking.com/puddings/ChocolatePotsdeCreme.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatepotsdecreme.jpg" alt= Chocolate Pots de Creme></a> <p> In our 226th Video Recipe Stephanie demonstrates how to make Chocolate Pots de Crème. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> I have become very fond of these Chocolate Pots de Crème. On the one hand their velvety smooth texture and deep chocolate flavor remind me of a chocolate pudding. Yet their wonderful light and airy texture makes me think more of a chocolate mousse. What I will say is that they are hard to resist and I often find myself sneaking a spoonful or two during the day when a chocolate craving hits. Chocolate Pots de Crème make a perfect "do ahead" dessert, as they can be made and refrigerated for up to five days. I really don't think they need an accompaniment, but you could serve them with whipped cream or crème fraiche, with maybe a crisp shortbread cookie on the side. <p> Chocolate Pots de Crème means "chocolate pots of cream" and is pronounced "Poh - duh - krem". This lovely dessert is so named because they were originally made in small individual pots, each with its' own lid. The advantage of the lid was to prevent a skin from forming on the top of the chocolate cream as it baked. Even though you may not be able to find these special little pots, you can still make this recipe by using small heatproof ramekins or bowls covered with a piece of aluminum foil. Now, some recipes tell you to make the Chocolate Pots de Crème on the stovetop as you would a chocolate pudding. But my preference is to bake them in the traditional way, in the oven, in a water bath (bain marie). The water bath provides an gentle even heat that prevents the eggs from curdling. And the moisture gives these chocolate creams their light and airy texture, that is similar to a mousse. Bake them just until they are set, yet the centers are still a little wobbly. Let them cool completely (at least an hour) before covering and placing in the refrigerator, as this will prevent condensation (droplets of water) from forming on the tops of the puddings. I prefer to chill the Chocolate Pots de Crème in the refrigerator overnight before serving, as I find this allows the chocolate flavor to soften and to blend with the other flavors. <p> A few notes on ingredients. Chocolate is what gives these Pots de Crème their great flavor, so choose your chocolate wisely. I prefer a good semi sweet chocolate with a percentage of between 58 and 60%. However, you could use up to a 70% bittersweet chocolate. I have also added a little instant espresso powder (or instant coffee powder) as I find it highlights and adds depth to the chocolate flavor. However you can leave it out. <p><a href="http://www.joyofbaking.com/puddings/ChocolatePotsdeCreme.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=IOVtU5Q9j8I:7Pf5hgYc2Jc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=IOVtU5Q9j8I:7Pf5hgYc2Jc:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=IOVtU5Q9j8I:7Pf5hgYc2Jc:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=IOVtU5Q9j8I:7Pf5hgYc2Jc:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=IOVtU5Q9j8I:7Pf5hgYc2Jc:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=IOVtU5Q9j8I:7Pf5hgYc2Jc:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=IOVtU5Q9j8I:7Pf5hgYc2Jc:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=IOVtU5Q9j8I:7Pf5hgYc2Jc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=IOVtU5Q9j8I:7Pf5hgYc2Jc:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=IOVtU5Q9j8I:7Pf5hgYc2Jc:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/IOVtU5Q9j8I" height="1" width="1"/> Thu, 25 Apr 2013 18:27:59 GMT http://www.joyofbaking.com/puddings/ChocolatePotsdeCreme.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/NZd1FwzQh2A/CreamCheesePoundCake.html <a href="http://www.joyofbaking.com/CreamCheesePoundCake.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/creamcheesepoundcake.jpg" alt= Cream Cheese Pound Cake></a> <p> In our 225th Video Recipe Stephanie demonstrates how to make Cream Cheese Pound Cake. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> Pound Cakes have been around for a long time. And I think the reason why they never go out of style, is that they're just a great tasting cake. This Cream Cheese Pound Cake is no exception. It has a lovely golden brown crust that is sweet and so wonderfully crisp on the day it's made. While the crust does soften with storage, it still maintains its excellent flavor. And I like how it contrasts so beautifully with the buttery yellow interior that's soft and moist and rich with cream cheese, butter, and eggs. Vanilla is the flavoring in this pound cake, along with a little lemon zest which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake. I really don't think this cake needs an icing, it just perfect as is with a hot cup of tea or coffee. But for a plated dessert you can serve it with either fresh fruit or a fruit sauce, along with softly whipped cream, a scoop of ice cream or even a sorbet. This is a large cake that will serve at least 14, but it also stores very well and leftovers can be frozen. <p> It is important when making this pound cake to have the cream cheese, butter and eggs at room temperature as this enables the maximum amount of air to be beaten into the batter. There is a tendency for the batter to curdle when adding the eggs but having the eggs at room temperature and adding each egg separately will help to prevent this. But don't worry if it does curdle as once the flour is added the batter will smooth out. The cake is baked in a bundt pan and if you are using a dark colored bundt pan reduce the oven temperature to 325 degrees F (165 degrees C). The reason we do this is because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmits heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this. <p><a href="http://www.joyofbaking.com/CreamCheesePoundCake.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=NZd1FwzQh2A:mAcsz2YB75Y:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=NZd1FwzQh2A:mAcsz2YB75Y:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=NZd1FwzQh2A:mAcsz2YB75Y:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=NZd1FwzQh2A:mAcsz2YB75Y:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=NZd1FwzQh2A:mAcsz2YB75Y:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=NZd1FwzQh2A:mAcsz2YB75Y:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=NZd1FwzQh2A:mAcsz2YB75Y:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=NZd1FwzQh2A:mAcsz2YB75Y:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=NZd1FwzQh2A:mAcsz2YB75Y:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=NZd1FwzQh2A:mAcsz2YB75Y:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/NZd1FwzQh2A" height="1" width="1"/> Thu, 18 Apr 2013 13:36:39 GMT http://www.joyofbaking.com/CreamCheesePoundCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/mtT3qm6NDK4/StreuselCookieRecipe.html <a href="http://www.joyofbaking.com/cookierecipes/StreuselCookieRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/streuselcookie.jpg" alt= Streusel Cookie></a> <p> In our 224th Video Recipe Stephanie demonstrates how to make a Struesel Cookie. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> If you just love the streusel part of any dessert, then you must try this recipe for a Streusel Cookie (also known as a Crumb Cookie). It's one of those recipes that can be mixed together and into the oven in less than ten minutes, yet the flavor is so good that you'll wish all cookies were this easy to make. It reminds me of a shortbread cookie, as it has a crisp and crumbly, yet chewy texture, with a buttery sweet flavor. What's great too is that it's loaded with chunks of crunchy almonds. I like how you bake the cookie in a cake pan so that it's one giant sharing cookie (or cake). And instead of cutting it into wedges, the tradition is to leave the cookie whole so that everyone just serves themselves by breaking off a piece as big, or as small, as they like. You will find that after breaking the cookie into pieces, there are lots of crumbs left behind to nibble on or to sprinkle over a bowl of ice cream or pudding. <p> This Streusel Cookie originated in Mantova Italy, where it's known as Sbrisolona. The trick to this recipe is to simply combine all the ingredients together, working them just until you have a coarse mixture that's just starting to clump together (you don't want a cohesive dough). Then just pour the crumb mixture into your cake, pat it down gently, (you don't want a smooth top, it should be rough and rustic looking) and bake until golden. The longer you bake the cookie, the more crisp it will become. <p> A few notes on ingredients. I like to use whole almonds with skins on, but you can use blanched whole almonds. Or you could use other nuts instead of almonds, or even a combination of nuts. And I toast the almonds first to bring out their full flavor, and once cooled, cut them so they are still in fairly large chunks. I like the addition of cornmel (or semolina) as it provides a slight sandiness to the texture which is very pleasing. If using cornmeal, you can use white or yellow and I like to use either regular or finely ground, not coarsely ground. <p><a href="http://www.joyofbaking.com/cookierecipes/StreuselCookieRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=mtT3qm6NDK4:-21EM25aF4A:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=mtT3qm6NDK4:-21EM25aF4A:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=mtT3qm6NDK4:-21EM25aF4A:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=mtT3qm6NDK4:-21EM25aF4A:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=mtT3qm6NDK4:-21EM25aF4A:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=mtT3qm6NDK4:-21EM25aF4A:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=mtT3qm6NDK4:-21EM25aF4A:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=mtT3qm6NDK4:-21EM25aF4A:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=mtT3qm6NDK4:-21EM25aF4A:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=mtT3qm6NDK4:-21EM25aF4A:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/mtT3qm6NDK4" height="1" width="1"/> Thu, 11 Apr 2013 14:01:17 GMT http://www.joyofbaking.com/cookierecipes/StreuselCookieRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/Xfo2B9d1F8Q/CinnamonRollSconesRecipe.html <a href="http://www.joyofbaking.com/breakfast/CinnamonRollSconesRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/cinnamonrollscones.jpg" alt= Cinnamon Roll Scones></a> <p> In our 223rd Video Recipe Stephanie demonstrates how to make a Cinnamon Roll Scones. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> I love Cinnamon Rolls. So much so that I've come up with my version of a non-yeast cinnamon roll, which I call Cinnamon Roll Scones. I think they're a quick and easy alternative when you're pressed for time. The scone dough is made with buttermilk which gives them a bread-like texture. Try to serve these Cinnamon Roll Scones warm from the oven, when they are good either plain or with a drizzling of a powdered sugar glaze. <p> When you make scones do not over mix the dough, as this will result in a tough scone. That is why I prefer to make them by hand. (But you can successfully mix part of the dough in your food processor. That is, the dry ingredients can be mixed together in the food processor and then you can add the butter and pulse just until you have coarse crumbs.) Always have your butter cold and cut it into small cubes as this makes it much easier to blend it into the flour. Mix the buttermilk in by hand, even if using a food processor, as you do not want to over mix causing a tough scone. As always, scones are at their best shortly after baking and if you want a powdered sugar glaze, mix 1/2 cup (60 grams) powdered (confectioners or icing) sugar with 1-2 tablespoons of milk until you have a pourable glaze, and then drizzle over the top. <p> Buttermilk has a thick creamy texture with a rich and tangy buttery taste that makes these scones tender with a bread-like texture. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make an excellent buttermilk substitute by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of whole or reduced fat milk. Let stand at room temperature for about 10 minutes before using. Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores. <p><a href="http://www.joyofbaking.com/breakfast/CinnamonRollSconesRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Xfo2B9d1F8Q:ygGpxI-YVyA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Xfo2B9d1F8Q:ygGpxI-YVyA:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Xfo2B9d1F8Q:ygGpxI-YVyA:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Xfo2B9d1F8Q:ygGpxI-YVyA:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Xfo2B9d1F8Q:ygGpxI-YVyA:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Xfo2B9d1F8Q:ygGpxI-YVyA:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Xfo2B9d1F8Q:ygGpxI-YVyA:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Xfo2B9d1F8Q:ygGpxI-YVyA:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Xfo2B9d1F8Q:ygGpxI-YVyA:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Xfo2B9d1F8Q:ygGpxI-YVyA:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/Xfo2B9d1F8Q" height="1" width="1"/> Thu, 04 Apr 2013 15:02:21 GMT http://www.joyofbaking.com/breakfast/CinnamonRollSconesRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/iInXTDh0v0I/ChocolateChiffonCake.html <a href="http://www.joyofbaking.com/cakes/ChocolateChiffonCake.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatechiffoncake.jpg" alt= Chocolate Chiffon Cake></a> <p> In our 222nd Video Recipe Stephanie demonstrates how to make a Chocolate Chiffon Cake. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> This Chocolate Chiffon Cake is so versatile. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. To dress it up, you can pour a rich and glossy chocolate glaze over the top, letting it drip attractively down the sides of the cake. But at its most decadent you can turn it into a layer cake, by splitting it in half and filling it with a delicious mocha flavored whipped cream. Then pour the chocolate glaze over the top, only this time smooth the glaze over the entire sides of the cakes. Finish it off with lovely swirls of the mocha whipped cream, and you have a beautiful and delicious party cake. <p> At first glance you could mistakenly think this Chocolate Chiffon Cake was an Angel Food Cake. Both cakes are beautiful with their tall circular shape and that characteristic hole in the center which comes from baking the cake in a tube pan. But a Chiffon Cake is different in that they contain both egg yolks and egg whites, along with an artifical leavener (baking powder and baking soda), a liquid, and a liquid fat (in the form of oil). It is the oil that gives this cake its wonderful moist and tender crumb and keeps the cake soft even when refrigerated. <p> For a little trivia. The chiffon cake was invented in the 1920s by a Californian named Henry Baker who sold his recipe to General Mills in the 1940s. The batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it bakes. The tube in the center of the pan lets the hot air circulate so the heat can reach the center of the cake. The cake needs to be turned upside down immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume as it cools. <p><a href="http://www.joyofbaking.com/cakes/ChocolateChiffonCake.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=iInXTDh0v0I:lKsM2s8Mvzs:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=iInXTDh0v0I:lKsM2s8Mvzs:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=iInXTDh0v0I:lKsM2s8Mvzs:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=iInXTDh0v0I:lKsM2s8Mvzs:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=iInXTDh0v0I:lKsM2s8Mvzs:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=iInXTDh0v0I:lKsM2s8Mvzs:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=iInXTDh0v0I:lKsM2s8Mvzs:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=iInXTDh0v0I:lKsM2s8Mvzs:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=iInXTDh0v0I:lKsM2s8Mvzs:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=iInXTDh0v0I:lKsM2s8Mvzs:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/iInXTDh0v0I" height="1" width="1"/> Thu, 28 Mar 2013 13:00:09 GMT http://www.joyofbaking.com/cakes/ChocolateChiffonCake.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/JaKtOvaUZ3w/RockyRoad.html <a href="http://www.joyofbaking.com/candy/RockyRoad.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/rockyroad.jpg" alt= Rocky Road></a> <p> In our 221st Video Recipe Stephanie demonstrates how to make Rocky Road. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> If I was going to be stranded on a desert island, and could take only one candy, Rocky Road would be my choice. I know that Rocky Road can mean different things to different people, depending on where you live, but for me it's white chunks of soft and spongy marshmallows together with crunchy nuts, all covered in a rich dark chocolate. <p> When I make Rocky Road I like to temper the chocolate and use homemade marshmallows. I know these two steps mean a little more work, but if you want an amazingly good Rocky Road, it's definitely worth it. So what is tempered chocolate and why do we need it for our Rocky Road? I will try to explain, not so much the science of it, but the process of making it. First, when you buy good dark chocolate have you noticed that it is nice and shiny, dry to the touch, with a hard and brittle surface which "snaps" when you break it? This is what is called "tempered" chocolate and, unfortunately, once chocolate is melted it loses these characteristics. While it is still great tasting, and you can use this melted chocolate for making Rocky Road, it won't have that lovely shine and brittle dry texture. Instead, if stored at room temperature, it will look dull and, with time, gray streaks will appear (called bloom), and its' texture will be a slightly soft with an almost greasy feeling. So that is why once the chocolate has melted it needs to brought back to its tempered state, before adding the marshmallows and peanuts. <p> To make this Rocky Road we are going to do what is called a quick two step "seed" temper. It's really not hard to do but you'll need a chocolate thermometer as a regular candy thermometer does not have a low enough temperature reading. Step One is to melt 3/4 pound (340 grams) of a good quality, semi sweet or bittersweet chocolate, and once the chocolate has melted and has reached a temperature of between 115 - 119 degrees F (46 - 48 degrees C) it's ready for the next step. Step Two is to cool the chocolate down to a temperature of between 89 - 91 degrees F (31 - 33 degrees C). This is done by gradually stirring into the melted chocolate the remaining 1/4 pound (115 grams) of finely chopped chocolate (this is called "seeding" because you are adding "seeds", or chopped chocolate, to the melted chocolate), using a rubber spatula or wooden spoon. Check the temperature often as you don't want the temperature to fall below the target temperature (and you may find you won't use all the finely chopped chocolate, or conversely, you may find you need to add extra chocolate). Finally, all that is left is to quickly fold in (because the tempered chocolate will not stay this temperature for long) the marshmallows and peanuts and spread onto a baking sheet. <p><a href="http://www.joyofbaking.com/candy/RockyRoad.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JaKtOvaUZ3w:5bCJH5E7cOg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JaKtOvaUZ3w:5bCJH5E7cOg:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=JaKtOvaUZ3w:5bCJH5E7cOg:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JaKtOvaUZ3w:5bCJH5E7cOg:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JaKtOvaUZ3w:5bCJH5E7cOg:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=JaKtOvaUZ3w:5bCJH5E7cOg:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JaKtOvaUZ3w:5bCJH5E7cOg:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JaKtOvaUZ3w:5bCJH5E7cOg:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=JaKtOvaUZ3w:5bCJH5E7cOg:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=JaKtOvaUZ3w:5bCJH5E7cOg:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/JaKtOvaUZ3w" height="1" width="1"/> Wed, 20 Mar 2013 14:06:12 GMT http://www.joyofbaking.com/candy/RockyRoad.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/H-iX63uNmow/HomemadeGrahamCrackersRecipe.html <a href="http://www.joyofbaking.com/cookierecipes/HomemadeGrahamCrackersRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/grahamcrackers.jpg" alt= Homemade Graham Crackers></a> <p> In our 220th Video Recipe Stephanie demonstrates how to make Homemade Graham Crackers. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> This recipe is my homemade version of a Graham Cracker (or Graham Wafer). I don't know about you, but I always find it's a lot of fun replicating things that you would normally buy. These homemade Graham Crackers taste pretty close to the original grahams, which are my favorite, so if you want a cinnamon flavor you will need to add some ground cinnamon to the batter. Although Graham Crackers are usually thought of as kid food, I really appreciate these homemade ones with a hot cup of tea. You can also use them to make a great S'more, that delicious snack that takes roasted marshmallows and pieces of chocolate and sandwiches them between two graham crackers. And don't forget that you can crush them and use the crumbs to make a wonderful graham cracker crust. <p> Graham Crackers are flat, rectangular-shaped, slightly sweet and grainy whole wheat cookies that are named after their creator, Rev. Sylvester Graham (1794 - 1851), a United States dietary reformer. Rev. Graham advocated vegetarianism and, in fact, American vegetarianism was called 'Grahamism' in the mid 19th century. He felt that it was very important to eat flour (graham flour, that is) that was made from the whole unrefined grain, including the bran. So when you buy commerically made Graham Crackers they do, in fact, contain graham flour. <p> Now, I find graham flour really hard to find in grocery stores, so technically speaking, this recipe isn't a "real" graham cracker as it doesn't contain graham flour. Instead it uses a combination of whole wheat flour and wheat bran which makes a pretty good substitute for graham flour. I also added some all purpose flour to give the crackers a lighter texture. If you are unfamiliar with whole wheat flour it is flour that is milled from the entire whole wheat berry, so it still contains its bran (fiber) and its germ (rich in oil, protein, iron and vitamins). This makes it rich in fiber and it also has a nutty toasted flavor. Wheat Bran is the outer layer (shell) of the wheat kernel and even when ground it is not considered a flour but a fiber. It adds a mild earthy taste and coarse flaky texture. Unprocessed wheat bran can be found in most grocery stores (on the baking isle or in the organic section) or else in health food stores. However, if you can't find wheat bran then you can subsitute it with 1 1/2 tablespoons (13 grams) of cornmeal (polenta) with excellent results. <p> The Graham Cracker batter is very easy to make. You can make it in your food processor or you can do it by hand. The labor intensive part is if you want them to look exactly like the store bought ones. If you are going to just crush the graham crackers to use in a graham cracker crust then you really don't have to cut and prick the dough so precisely. <p><a href="http://www.joyofbaking.com/cookierecipes/HomemadeGrahamCrackersRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=H-iX63uNmow:2vED-KV9gyI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=H-iX63uNmow:2vED-KV9gyI:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=H-iX63uNmow:2vED-KV9gyI:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=H-iX63uNmow:2vED-KV9gyI:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=H-iX63uNmow:2vED-KV9gyI:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=H-iX63uNmow:2vED-KV9gyI:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=H-iX63uNmow:2vED-KV9gyI:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=H-iX63uNmow:2vED-KV9gyI:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=H-iX63uNmow:2vED-KV9gyI:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=H-iX63uNmow:2vED-KV9gyI:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/H-iX63uNmow" height="1" width="1"/> Fri, 15 Mar 2013 14:56:51 GMT http://www.joyofbaking.com/cookierecipes/HomemadeGrahamCrackersRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/MWKxQOsP_S0/ChocolateMeringueCookiesRecipe.html <a href="http://www.joyofbaking.com/cookierecipes/ChocolateMeringueCookiesRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatemeringuecookies.jpg" alt= Chocolate Meringue Cookies></a> <p> In our 219th Video Recipe Stephanie demonstrates how to make Chocolate Meringue Cookies. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> It is hard to resist these billowy Chocolate Meringue Cookies with their powdery crisp crust and soft marshmallow centers. I just love how the crust melts slowly on the tongue, leaving behind a sweet yet deep chocolate flavor. While I often eat these just as they are, they make a very nice plated dessert that you can top with fresh fruit and whipped cream, creme fraiche, a fruit sauce, a chocolate sauce, an ice cream, or even a sorbet. <p> This Chocolate Meringue Cookie is made a little differently than most meringues, and that is because we are making a Swiss Meringue. A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly) over simmering water until the sugar melts and the mixture is warm to the touch. While this method may not produce as much volume as a regular meringue, (because the egg whites and sugar are combined before the egg whites are whipped) I find it's more dense and stable (making it very easy to pipe). And I just love how thick and crisp the outside crust becomes, while the center is wonderfully soft. You can, however, bake the meringues longer and this will make the meringues have firmer centers. <p> A few notes on making meringues. First, it's always easier to separate your eggs while they are still cold. And, as always, when making a meringue have your mixing bowl and wire whisk clean and free of grease. Baking the meringues in a slow oven allows for gradual evaporation of the moisture from the meringues, so what we are actually doing is just "drying out" the meringues. Also, meringues don't like humidity, so it's best not to make these on a rainy or humid day. <p><a href="http://www.joyofbaking.com/cookierecipes/ChocolateMeringueCookiesRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=MWKxQOsP_S0:wLlfTpNqfeY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=MWKxQOsP_S0:wLlfTpNqfeY:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=MWKxQOsP_S0:wLlfTpNqfeY:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=MWKxQOsP_S0:wLlfTpNqfeY:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=MWKxQOsP_S0:wLlfTpNqfeY:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=MWKxQOsP_S0:wLlfTpNqfeY:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=MWKxQOsP_S0:wLlfTpNqfeY:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=MWKxQOsP_S0:wLlfTpNqfeY:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=MWKxQOsP_S0:wLlfTpNqfeY:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=MWKxQOsP_S0:wLlfTpNqfeY:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/MWKxQOsP_S0" height="1" width="1"/> Fri, 08 Mar 2013 15:48:23 GMT http://www.joyofbaking.com/cookierecipes/ChocolateMeringueCookiesRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/udG1SFHG6NM/madeleines.html <a href="http://www.joyofbaking.com/madeleines.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/madeleines.jpg" alt= Madeleines></a> <p> In our 218th Video Recipe Stephanie demonstrates how to make Madeleines. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> Madeleines are a French tea cake (thought of as a cookie) that are instantly recognizable with their scalloped shell shape that is ribbed on one side, and smooth, with a hump, on the other. Direct from the oven these buttery sponge cakes have wonderfully crisp edges and such a moist and tender crumb that they are best eaten right away. A dusting of powdered sugar is all that they really need, although you can brush the still warm Madeleines with a tangy lemon glaze. <p> The Madeleine was made famous by Marcel Proust in his novel 'Remembrance of Things Past'. Their origin is a little fuzzy, but it seems to have all started in the French town of Commercy, in the region of Lorraine, during the 18th century. One story is that these tea cakes were served to Stanislaw Lezczynski, Duke of Lorraine, and he liked them so much he named them "Madeleines'' after the girl who made them. <p> When you make Madeleines a sponge-like batter (actually a genoise) is used. And like most sponge batters it starts with a beaten mixture of eggs and sugar into which is added sifted flour. The difference between a regular sponge and a genoise is that we add warm melted butter (can use browned butter) which makes the Madeleines light and tender with a nice buttery flavor. The melted butter needs to be warm, so it does not solidify once it is added to the batter, causing streaks. What makes these little cakes so unique is that they're baked in special oval shaped molds with ribbed indentations that gives them a pretty shell shape. (However, you can use small tarts pans or mini muffin pans.) It is important to properly butter and flour your pans so that the baked Madeleines release easily after baking. Madeleines are at their best when freshly made. While you can use the batter immediately, you will not get that characteristic "hump", so try to chill the batter at least an hour or two before using. The good part is that the batter can be covered and stored in the refrigerator for about three days, so you don't have to make all the cookies at once. If you want to make Lemon-Poppy Seed Madeleines, add about 1 tablespoon poppy seeds and one teaspoon lemon zest to the batter. And once baked, brush the still warm Madeleines with a lemon glaze, made by stirring together 1/2 cup (60 grams) confectioners (powdered or icing) sugar with about 2 tablespoons fresh lemon juice. <p><a href="http://www.joyofbaking.com/madeleines.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=udG1SFHG6NM:rARkGSJv84w:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=udG1SFHG6NM:rARkGSJv84w:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=udG1SFHG6NM:rARkGSJv84w:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=udG1SFHG6NM:rARkGSJv84w:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=udG1SFHG6NM:rARkGSJv84w:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=udG1SFHG6NM:rARkGSJv84w:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=udG1SFHG6NM:rARkGSJv84w:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=udG1SFHG6NM:rARkGSJv84w:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=udG1SFHG6NM:rARkGSJv84w:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=udG1SFHG6NM:rARkGSJv84w:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/udG1SFHG6NM" height="1" width="1"/> Fri, 01 Mar 2013 16:43:09 GMT http://www.joyofbaking.com/madeleines.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/BXFuLNyQvR0/CremeBruleeRecipe.html <a href="http://www.joyofbaking.com/puddings/CremeBruleeRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/cremebrulee.jpg" alt= Creme Brulee></a> <p> In our 217th Video Recipe Stephanie demonstrates how to make Crème Brûlée. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home. Don't let it intimidate you, as it's simply a vanilla flavored custard that is baked and then topped with a layer of caramelized sugar. To me, it's that delightful layer of brittle caramel that makes this pudding so special. I love how your spoon has to first crack through the caramel's smooth crispness before you can get to the silky smooth cold custard that lies underneath. The contrast of textures and flavors is memorable. <p> There is quite a debate about whether this dessert is French (known as Crème Brûlée), British (known as Burnt Cream or Trinity Cream), or Spanish (known as Crema Catalana), so I think we'll leave it to the food historians to figure it all out. But what we do know is that it starts with a rich stirred custard, a custard that uses cream instead of milk. The other ingredients needed are egg yolks, vanilla, and sugar. (Some recipes do not sweeten the custard because of the sweet caramel topping.) Vanilla seems to be the traditional flavoring, and while you can use pure vanilla extract or paste, I prefer a vanilla bean to flavor the custard. I like its' sweet delicate flavor and how the custard looks so pretty with all those tiny black seeds. When buying vanilla beans, look for pods that are shiny and black, tender, plump and moist. Never buy hard, dry and shriveled beans because they are past their prime. Don't throw away the pod once the seeds are removed. Wash, let it dry, and then place the pod into your bag of granulated white sugar, and after a few days you have vanilla scented sugar. One debate is whether to bake the custard in a water bath or cook it on the stove over a saucepan of simmering water. My preference is to bake the custard in a water bath (bain marie) as it provides the custard with an even, gentle heat that helps to prevent it from becoming rubbery, tough, or the dreaded curdling. While you can make Crème Brûlée in one large dish, I really like the look of individual ramekins that are both wide and shallow so you get an ample amount of caramelized sugar with each delicious spoonful of velvety smooth custard. <p> So once you have baked the custards just until set (a slight wobble is okay), immediately take them out of the water bath (to stop further cooking) and let them cool to room temperature. Then carefully place the custards in the refrigerator (uncovered) for at least four hours, or until cold and firm. Then shortly before serving, remove the custards from the refrigerator and sprinkle a thin even coating of superfine white sugar (castor sugar) over the top of each custard. I like to use superfine white sugar as I find it caramelizes quickly and easily, although you can use regular granulated white sugar or even brown sugar. So, now for the tricky part, caramelizing the sugar. There are two ways to accomplish this, with a hand held small butane torch (which can be found in cookware stores or on line) or under your oven's broiler. Either way, brown the sugar until it caramelizes and just starts to bubble. Try not to warm the custard as you caramelize the sugar, as you want the contrast of hard sugar coating and cold custard. Once the sugar caramelizes, let the Crème Brûlée sit a few minutes, or until the layer of caramel becomes hard. Then serve and enjoy the smiles of delight from your guests. <p><a href="http://www.joyofbaking.com/puddings/CremeBruleeRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BXFuLNyQvR0:YD1jGw0W2Zg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BXFuLNyQvR0:YD1jGw0W2Zg:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=BXFuLNyQvR0:YD1jGw0W2Zg:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BXFuLNyQvR0:YD1jGw0W2Zg:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BXFuLNyQvR0:YD1jGw0W2Zg:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=BXFuLNyQvR0:YD1jGw0W2Zg:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BXFuLNyQvR0:YD1jGw0W2Zg:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BXFuLNyQvR0:YD1jGw0W2Zg:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=BXFuLNyQvR0:YD1jGw0W2Zg:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=BXFuLNyQvR0:YD1jGw0W2Zg:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/BXFuLNyQvR0" height="1" width="1"/> Wed, 20 Feb 2013 19:30:16 GMT http://www.joyofbaking.com/puddings/CremeBruleeRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/rjwAX8ahLYc/ChocolateEclairsRecipe.html <a href="http://www.joyofbaking.com/cakes/ChocolateEclairsRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolateeclairs.jpg" alt= Chocolate Eclairs></a> <p> In our 216th Video Recipe Stephanie demonstrates how to make Chocolate Eclairs. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> A Chocolate Eclair is a delicious combination of crisp pastry, luscious cream, and dark chocolate. Eclairs start with a hollow, log-shaped shell of choux pastry that can be filled with vanilla, chocolate, or a coffee flavored pastry cream. The finishing touch is to dip the top of the pastry in a vanilla, chocolate, or coffee flavored glaze or fondant. While the flavor of the filling usually matches the flavor of the glaze, I'm going to break from tradition here, and fill the choux pastry with a vanilla flavored pastry cream and then dip them in a dark chocolate glaze. But if you want a chocolate pastry cream, simply stir two ounces (55 grams) of finely chopped chocolate into the hot pastry cream. <p> While a French pastry chef (Antonin Careme) may have invented the Chocolate Eclair, North Americans have become very fond of this pastry. This is an unusual pastry in that it's first cooked on the stove and then baked in the oven. It is made by adding flour to a boiled mixture of butter and water (like a roux). It is important that the butter melts before the water boils as you do not want too much evaporation as this will change the consistency of the dough. Once the flour is added the mixture is cooked just until it forms a smooth ball of dough. After removing from the heat, cool to lukewarm, and then slowly add beaten egg until you have a smooth thick paste-like dough. (As you add the egg, you will notice that the dough first breaks apart but as you continue to beat it will come back together.) Once you pipe the dough onto the baking sheet you can brush the pastry with a bit of beaten egg. This gives the pastry a lovely golden brown sheen and you can also smooth out any imperfections on the surface of the pastry. The pastry is baked first at a high temperature and then the oven temperature is lowered. The high temperature is needed so the dough will rise quickly (leaving a hollow center) and to set the structure of the shells. The temperature is then reduced to allow the outsides of the shells to become firm and crisp, while at the same time allowing the insides of the shells to dry out. You might want to cut one of the shells in half at the end of baking to make sure they have dried out, because if the inside dough is still very wet (although a little wet dough is fine), the choux pastry will deflate upon cooling. You can store the unfilled choux pastry shells at room temperature for one day or you can freeze them for about a month. To reheat, place in a 325 degree F (165 degree C) oven for about 5 - 10 minutes or until crisp. <p> Once the pastry shells have cooled, split them in half (lengthwise). The top half is dipped in a chocolate glaze and the bottom half is filled with pastry cream. (The pastry cream can be made up to three days ahead and stored in the refrigerator. Stir before using.) If you want the pastry shells to remain crisp, glaze and fill the shells with the cream shortly before serving. If you don't mind the shells becoming a little soft (actually I prefer it this way) you can assemble the chocolate eclairs a few hours (or up to 2 days) before serving. Just make sure you cover and store the eclairs in the refrigerator. This recipe can be doubled. <p><a href="http://www.joyofbaking.com/cakes/ChocolateEclairsRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=rjwAX8ahLYc:zLT3HR2tj7U:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=rjwAX8ahLYc:zLT3HR2tj7U:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=rjwAX8ahLYc:zLT3HR2tj7U:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=rjwAX8ahLYc:zLT3HR2tj7U:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=rjwAX8ahLYc:zLT3HR2tj7U:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=rjwAX8ahLYc:zLT3HR2tj7U:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=rjwAX8ahLYc:zLT3HR2tj7U:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=rjwAX8ahLYc:zLT3HR2tj7U:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=rjwAX8ahLYc:zLT3HR2tj7U:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=rjwAX8ahLYc:zLT3HR2tj7U:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/rjwAX8ahLYc" height="1" width="1"/> Thu, 07 Feb 2013 00:50:37 GMT http://www.joyofbaking.com/cakes/ChocolateEclairsRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/Cd-KVewtRZ8/CakeDoughnutsRecipe.html <a href="http://www.joyofbaking.com/breakfast/CakeDoughnutsRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/cakedoughnuts.jpg" alt= Cake Doughnuts></a> <p> In our 215th Video Recipe Stephanie demonstrates how to make Cake Doughnuts. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> Cake Doughnuts are fun to make and it never ceases to amaze me how good they taste straight from the deep fryer. This is when their golden brown crust is nice and crisp, yet inside the doughnut is wonderfully soft, almost cake-like in texture (hence the name). And if that weren't enough, unlike a lot of things that are deep fried, these Cake Doughnuts store really well. Sometimes I think they are even better after a day, when their crust softens and their flavor really develops. While I often eat them plain (especially when freshly made), they are very good with a dusting of powdered or cinnamon sugar. And they become extra special when dipped in a chocolate glaze. Of course, colored sprinkles, chocolate jimmies (sprinkles), and/or shredded or flaked coconut are optional. <p> This is what you call an Old Fashioned Cake Doughnut. I really like the subtle flavor of nutmeg in these doughnuts, so don't be tempted to leave it out. Now, Cake Doughnuts get their rise, not from yeast, but from baking powder which makes them pretty quick and easy to make. The batter is similar to a sponge cake batter, and once made, cover and let sit at room temperature until firm enough to roll (about 30 minutes). While you can buy an actual doughnut cutter to cut out the doughnuts, I just use two round shaped cookie cutters (one large and one small for the inner hole). Once the doughnuts are cut out let them rest while the oil is heating up. This allows time for the doughnuts to get a bit of an outside crust, which helps to prevent them from soaking up the hot oil when placed in the deep fryer. <p> To deep-fry the doughnuts you will need a heavy bottomed saucepan (Dutch Oven) or deep fryer. Use a flavorless oil like corn, canola, or a vegetable oil. Heat the oil, over medium-high heat, to 375 degrees F (190 degrees C) (this could take about 20-30 minutes). It's important to maintain that temperature as at this temperature the oil seals the outside of the doughnut so it doesn't soak in. You see, if the oil is too hot the doughnut will get too brown and crisp on the outside before the inside has time to be cooked through. Conversely, if the oil is not hot enough, the doughnut will absorb too much of the oil and the texture will be soggy and greasy. So clip a candy thermometer to the inside of your pan so you can constantly monitor the temperature of the oil, adjusting the heat as necessary. (If you don't have a candy thermometer, test to see if the oil is ready by placing a small cube of bread into the hot oil. If it browns in about 30-45 seconds, the oil is at the correct temperature.) Of course, always be very careful when deep frying. Have a bowl of ice water nearby in case you burn yourself. Also have a fire extinguisher on hand and never leave the hot oil unattended. Once you make your doughnuts you don't have to throw away the oil. It can be strained and re-used for deep frying other foods, like fish or french fries. <p><a href="http://www.joyofbaking.com/breakfast/CakeDoughnutsRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Cd-KVewtRZ8:SVmQclnj94M:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Cd-KVewtRZ8:SVmQclnj94M:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Cd-KVewtRZ8:SVmQclnj94M:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Cd-KVewtRZ8:SVmQclnj94M:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Cd-KVewtRZ8:SVmQclnj94M:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Cd-KVewtRZ8:SVmQclnj94M:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Cd-KVewtRZ8:SVmQclnj94M:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Cd-KVewtRZ8:SVmQclnj94M:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=Cd-KVewtRZ8:SVmQclnj94M:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=Cd-KVewtRZ8:SVmQclnj94M:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/Cd-KVewtRZ8" height="1" width="1"/> Fri, 01 Feb 2013 20:24:13 GMT http://www.joyofbaking.com/breakfast/CakeDoughnutsRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/o2TCBbBsn7Q/ChocolateMacaronsRecipe.html <a href="http://www.joyofbaking.com/frenchmacarons/ChocolateMacaronsRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatemacarons.jpg" alt= Chocolate Macarons></a> <p> In our 214th Video Recipe Stephanie demonstrates how to make Chocolate Macarons. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> I've found that once you start making French Macarons you become addicted to them. They have so much going for them. They look gorgeous, they taste divine, and you get a real sense of accomplishment from making them. The basic Macaron starts with two almond flavored meringue cookies that have a thin outer crust that breaks easily when you bite into it, yet inside they're wonderfully soft and moist. For a Chocolate Macaron you simply add a little unsweetened cocoa powder to the batter. And to make them even more chocolately we are going to sandwich the two cookies together with a delicious chocolate ganache. <p> These Chocolate Macarons are a little tricky to perfect as there are so many factors at play - the quality and amounts of ingredients, the mixing of the batter, the pans, the length of resting time, the oven temperature, and the baking time. Some common problems are that the Macaron doesn't have a 'ruffle' or 'collar' (called a 'foot') on the bottom, or that the 'foot' is more horizontal than vertical. Or maybe the tops of the cookies have cracks or are too domed shaped, or uneven, or even lumpy. Sometimes the cookies can be lopsided or the insides of the cookes are too chewy or dry. Unfortunately making Macarons does take a little practice, and I recommend taking notes so you can keep track of everything you do. That way if you have problems, you can refer to your notes and make adjustments. Because you will find that in your kitchen, with your ingredients, with your oven, you may have to adjust the recipe. <p> What I've learned from making Macarons is that you need to use top quality ingredients, and to get accurate amounts of each ingredient, measure by weight (grams), not volume. (This is why I don't give 'cup' measurements.) (I use a digital scale for measuring.) Next, the egg whites need to be 'aged', which means separate the eggs at least a day (and up to 5 days) before making the Macarons. Cover the egg whites with a piece of paper towel (to let the whites breath) and place in the refrigerator. Then, several hours before making the Macarons, remove the whites from the refrigerator and bring to room temperature. (This ensures that the whites will reach their full volume when whipped.) Next, the ground almonds. You can either buy almond meal/flour (I use Bob's Red Mill finely ground almond meal/flour), or you can take whole blanched almonds and process them in your food processor until finely ground. The ground almonds need to be mixed with the confectioners (powdered or icing) sugar (use powdered sugar that contains cornstarch (corn flour) and the unsweetened cocoa powder (regular unsweetened or Dutch processed). You can mix them together with a wire whisk or in your food processor. Once that is done, sift the mixture to get rid of any large pieces of almonds. <p> In closing, even though making Macarons is quite challenging, I would encourage you to try. For more help there is an excellent food blog that I highly recommend, called notsohumblepie.com. Ms. Humble (as she is called) has done extensive research on the subject of making Macarons. She even has a "Macaron Troubleshooting" article that outlines the various problems (and reasons why) that can occur when making Macarons. I found it very helpful. <p><a href="http://www.joyofbaking.com/frenchmacarons/ChocolateMacaronsRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=o2TCBbBsn7Q:QxYlQJbINl8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=o2TCBbBsn7Q:QxYlQJbINl8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=o2TCBbBsn7Q:QxYlQJbINl8:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=o2TCBbBsn7Q:QxYlQJbINl8:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=o2TCBbBsn7Q:QxYlQJbINl8:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=o2TCBbBsn7Q:QxYlQJbINl8:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=o2TCBbBsn7Q:QxYlQJbINl8:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=o2TCBbBsn7Q:QxYlQJbINl8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=o2TCBbBsn7Q:QxYlQJbINl8:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=o2TCBbBsn7Q:QxYlQJbINl8:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/o2TCBbBsn7Q" height="1" width="1"/> Fri, 25 Jan 2013 20:04:43 GMT http://www.joyofbaking.com/frenchmacarons/ChocolateMacaronsRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/HVB8KdbzT3s/RaspberryButterCookiesRecipe.html <a href="http://www.joyofbaking.com/cookierecipes/RaspberryButterCookiesRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/raspberrybuttercookies.jpg" alt= Raspberry Butter Cookies></a> <p> In our 213th Video Recipe Stephanie demonstrates how to make Raspberry Butter Cookies. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> I have a real weakness for these Raspberry Butter Cookies. I love their rustic look, with their golden brown crinkly tops and the ruby red raspberry jam. And I love their sweet and buttery, vanilla scented flavor and their light and crispy texture. As with all sandwich cookies, at first the flavor and texture of the cookie is separate from that of the filling. But after a day or two the raspberry jam permeates and softens the cookies so the flavors of the two combine. An added bonus is that these cookies have excellent keeping qualities, two to three weeks when stored in the refrigerator. <p> This butter cookie batter can be made very quickly in your food processor, although you can also make it by hand. This is a cut out cookie so the batter does need to be chilled before you cut out the cookies. To speed up the process of chilling and cutting, as soon as the batter is made, I roll it between two sheets of parchment or wax paper. Then just transfer it (along with the parchment paper) onto a baking sheet and place in the refrigerator until the dough is firm. This will take anywhere from 45 to 60 minutes (can be made a day ahead). If you want to speed up the process even more, you can put the sheet of dough into the freezer instead (this will only take about 15-20 minutes). <p> A few notes on ingredients. The cookie batter contains a small amount of white rice flour. This is a gluten free flour that is made from finely ground white rice. Only a small amount is needed to give the cookies a light, yet crumbly texture, that seems to almost melt in your mouth. You can find this flour in some grocery stores, specialty food stores or on line. If you can't find it, you can use an equal amount of cornstarch (corn flour) or even potato flour or potato starch. For the vanilla flavor you can use either the seeds from one vanilla bean or 1 1/2 teaspoons pure vanilla extract or vanilla bean paste. If using a vanilla bean, look for beans that are shiny and black, tender, plump and moist. Never buy hard, dry and shriveled beans because they are past their prime. To use; cut the bean in half lengthwise and scrape out the seeds and pulp. Don't throw away the pod once the seeds are removed. Let it dry and then place the pod into your bag of granulated white sugar, and after a few days you have vanilla scented sugar. I like to fill these sandwich cookies with raspberry jam and you can use either homemade or store bought. But don't feel you have to use raspberry jam, as other flavors of jam can be used. <p><a href="http://www.joyofbaking.com/cookierecipes/RaspberryButterCookiesRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2013 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=HVB8KdbzT3s:M49gtJlGdRc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=HVB8KdbzT3s:M49gtJlGdRc:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=HVB8KdbzT3s:M49gtJlGdRc:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=HVB8KdbzT3s:M49gtJlGdRc:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=HVB8KdbzT3s:M49gtJlGdRc:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=HVB8KdbzT3s:M49gtJlGdRc:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=HVB8KdbzT3s:M49gtJlGdRc:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=HVB8KdbzT3s:M49gtJlGdRc:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=HVB8KdbzT3s:M49gtJlGdRc:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=HVB8KdbzT3s:M49gtJlGdRc:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/HVB8KdbzT3s" height="1" width="1"/> Tue, 22 Jan 2013 20:19:48 GMT http://www.joyofbaking.com/cookierecipes/RaspberryButterCookiesRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/LON-UEMCXKU/FigOatmealCookiesRecipe.html <a href="http://www.joyofbaking.com/cookierecipes/FigOatmealCookiesRecipe.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/figoatmealcookies.jpg" alt= Fig Oatmeal Cookies></a> <p> In our 212th Video Recipe Stephanie demonstrates how to make Fig Oatmeal Cookies. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> Old can become new again. Before Rick and I were married, I went through my mother's recipes and wrote down all the ones I liked. During the early years of our marriage, these were the recipes I made over and over again. But as the years went by, somehow the recipes were filed away and forgotten. Until recently, that is, when I pulled out my old recipe box and started making my mother's Fig Oatmeal Cookies. Even now, after years of making so many different types of cookies, these are still one of my favorites. This is a sandwich cookie that combines two buttery crisp oatmeal cookies with a soft filling of pureed dried figs. As with all sandwich cookies, at first the flavor and texture of the cookie is separate from that of the filling. But after a day the moist filling of dried figs permeates and softens the cookies and the flavors of the two combine to make one delicious cookie <p> First, this recipe makes about 12 - 2 1/2 inch (7 cm) sandwich cookies. If you would like a larger batch, you can double the recipe. Unlike the other Oatmeal Cookie recipes on the site, this cookie does not contain eggs. It's crisp texture and buttery flavor remind me of a shortbread cookie. I like to make the batter in a food processor, although you can make it by hand. This is a cut out cookie and since the batter is quite soft it will need to be chilled before you cut out the cookies. To speed up the process of chilling and cutting, as soon as the batter is made I roll it between two sheets of parchment or wax paper. Then just transfer it (along with the parchment paper) onto a baking sheet and place in the refrigerator until the dough is firm. This will take anywhere from 30 to 60 minutes (can be made a day ahead). If you want to speed up the process even more, put it into the freezer instead (this will only take about 15-30 minutes). Once the cookies are cut out, place them on a parchment lined baking sheet and then chill the cookies again while the oven is preheating. Doing this step will prevent the cookies from spreading as they bake. The baking time depends on how crisp you want the oatmeal cookies. I usually bake them until the edges of the cookies are golden. These cookies are wonderful on their own, and sometimes I just eat them as is, or dipped in melted chocolate. <p><a href="http://www.joyofbaking.com/cookierecipes/FigOatmealCookiesRecipe.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LON-UEMCXKU:A95ZsbfW4zs:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LON-UEMCXKU:A95ZsbfW4zs:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=LON-UEMCXKU:A95ZsbfW4zs:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LON-UEMCXKU:A95ZsbfW4zs:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LON-UEMCXKU:A95ZsbfW4zs:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=LON-UEMCXKU:A95ZsbfW4zs:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LON-UEMCXKU:A95ZsbfW4zs:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LON-UEMCXKU:A95ZsbfW4zs:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=LON-UEMCXKU:A95ZsbfW4zs:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=LON-UEMCXKU:A95ZsbfW4zs:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/LON-UEMCXKU" height="1" width="1"/> Mon, 14 Jan 2013 18:53:05 GMT http://www.joyofbaking.com/cookierecipes/FigOatmealCookiesRecipe.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/zABTC_VHdLM/Snickerdoodles.html <a href="http://www.joyofbaking.com/Snickerdoodles.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/snickerdoodles.jpg" alt= Snickerdoodles></a> <p> In this Video Recipe Stephanie demonstrates how to make Snickerdoodles. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> Snickerdoodles have been around for a long time, yet they are often overlooked. Maybe it is because they are more plain looking than today's creations or maybe it is because they do not use exotic ingredients. But what these old fashioned Snickerdoodles do have is great flavor, so it is almost impossible to eat just one. While using the most basic of ingredients; butter, sugar, eggs, flour, and ground cinnamon, when you bite into one you will find the edges are wonderfully crisp yet inside the texture is soft and chewy with a lovely buttery sweet flavor. Snickerdoodles are similar to a sugar cookie in taste, only instead of sprinkling a little white granulated sugar on top of each cookie before baking, you roll the entire cookie in a cinnamon sugar mixture. <p> Today's Snickerdoodle recipes are different from older ones in that they use baking powder as the leavener, instead of cream of tartar and baking soda. (If you want to try this combination, just replace the baking powder in the recipe with 2 teaspoons of cream of tartar and 1 teaspoon of baking soda.) These cookies should be baked only until the edges begin to brown. This will keep the outside crisp with a soft and chewy interior. Baking them longer will make them more crisp and not as soft inside. These are delicious warm or at room temperature. They will keep very well so they make an ideal cookie for holiday gift giving. <p> Snickerdoodles, also called Snipdoodles or Cinnamon Sugar Cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name. <p><a href="http://www.joyofbaking.com/Snickerdoodles.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=zABTC_VHdLM:FlmKINulmqY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=zABTC_VHdLM:FlmKINulmqY:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=zABTC_VHdLM:FlmKINulmqY:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=zABTC_VHdLM:FlmKINulmqY:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=zABTC_VHdLM:FlmKINulmqY:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=zABTC_VHdLM:FlmKINulmqY:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=zABTC_VHdLM:FlmKINulmqY:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=zABTC_VHdLM:FlmKINulmqY:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=zABTC_VHdLM:FlmKINulmqY:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=zABTC_VHdLM:FlmKINulmqY:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/zABTC_VHdLM" height="1" width="1"/> Tue, 18 Dec 2012 14:42:37 GMT http://www.joyofbaking.com/Snickerdoodles.html http://feedproxy.google.com/~r/NewRecipesOnJoyofbakingcom/~3/hakK9Tn13_k/ChocolateCrinkles.html <a href="http://www.joyofbaking.com/ChocolateCrinkles.html"> <img border="0" src="http://www.joyofbaking.com/images/largevideo/chocolatecrinkles.jpg" alt= Chocolate Crinkles></a> <p> In this Video Recipe Stephanie demonstrates how to make Chocolate Crinkles. <p> <a href="http://www.youtube.com/subscription_center?add_user=JoyofBaking1">Subscribe to the Joy of Baking YouTube Channel</a> <p> Chocolate Crinkles are a deliciously soft, fudge-like cookie that are encased in a generous coating of confectioners (powdered or icing) sugar. The name "Crinkle" probably refers to how the powdered sugar "crinkles" or "cracks" as the cookies bake, revealing a little of the chocolate underneath. This must be why they are often referred to as "Black and Whites". I love to eat these Chocolate Crinkles warm from the oven when they are so wonderfully soft and just seem to melt in your mouth. <p> Chocolate Crinkles contain a half pound (230 grams) of chocolate, which means they have a good chocolate flavor. Try to use a top quality brand of either semi sweet or bittersweet chocolate that you enjoy eating one its own. The chocolate is melted with some butter, and once melted allow the chocolate to cool to room temperature before adding to the batter. If you would like these cookies to have a subtle coffee flavor, add a couple of teaspoons of instant espresso or coffee powder to the flour mixture. Once the batter is made it does need to be well chilled so it can be easily formed into small balls. This will take several hours or you could even leave it overnight in the refrigerator. What makes these Chocolate Crinkles so delicious is their generous coating of confectioners (icing or powdered) sugar. When rolling them in the sugar, make sure that they are completely coated, with no chocolate showing through. The cool part is that as the cookies bake, they spread, making cracks in the white sugar which gives you a glimpse of the soft chocolate cookie underneath. Do not over bake these cookies or they will be dry. And that is not how we want them, we want them to be nice and soft. I love to eat these cookies warm from the oven so, if possible, make them shortly before serving. They can be stored for a day or two in an airtight container, that is, if they last that long. <p><a href="http://www.joyofbaking.com/ChocolateCrinkles.html">Click here for the video and recipe.</a></p> <p> More Recipes at <a href="http://www.joyofbaking.com/">Joyofbaking.com</a> <p> Article and Demonstration by Stephanie Jaworski <p> Photo and Videography by Rick Jaworski <p> © 2012 iFood Media LLC <p> <a target="_blank" href="http://www.facebook.com/joyofbaking"> <img border="0" src="http://joyofbaking.com/images/facebook.gif" width="120" height="37"></a></p><div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hakK9Tn13_k:DNenZqA-FiU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hakK9Tn13_k:DNenZqA-FiU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=hakK9Tn13_k:DNenZqA-FiU:F7zBnMyn0Lo" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hakK9Tn13_k:DNenZqA-FiU:7Q72WNTAKBA"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=7Q72WNTAKBA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hakK9Tn13_k:DNenZqA-FiU:V_sGLiPBpWU"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=hakK9Tn13_k:DNenZqA-FiU:V_sGLiPBpWU" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hakK9Tn13_k:DNenZqA-FiU:qj6IDK7rITs"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=qj6IDK7rITs" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hakK9Tn13_k:DNenZqA-FiU:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?i=hakK9Tn13_k:DNenZqA-FiU:gIN9vFwOqvQ" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?a=hakK9Tn13_k:DNenZqA-FiU:I9og5sOYxJI"><img src="http://feeds.feedburner.com/~ff/NewRecipesOnJoyofbakingcom?d=I9og5sOYxJI" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/NewRecipesOnJoyofbakingcom/~4/hakK9Tn13_k" height="1" width="1"/> Tue, 18 Dec 2012 03:54:24 GMT http://www.joyofbaking.com/ChocolateCrinkles.html