Elise Bauer
1 hr, 50 min
Gluten-Free, Paleo, Vegan
This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs. LEGGI TUTTO
Oh, hello! Are you in search of tasty, satisfying vegetarian recipes? Welcome! Here you’ll find all the meat-free recipes you could ever need, from staples like baked potatoes and pressure cooker beans, to fun new ideas like buffalo cauliflower tacos and quinoa bowls with sweet potatoes. LEGGI TUTTO
Is there anything you can’t put on a sandwich!? They’re so versatile, and they make us happy whether we’re putting one together for breakfast, lunch, or dinner. The classics are here, like tuna salad, reuben, and burgers, along with sandwiches on English muffins, focaccia, pita, and more! LEGGI TUTTO
This simple peach cobbler is a summertime favorite. It’s a great way to celebrate peaches at their peak sweetness!There are a couple of peach cobbler recipes that I make regularly, but I’m adding one more to my repertoire. My usual recipe is this Skillet Peach Cobbler with Biscuit Crust. It’s a little involved and makes a big cast iron pan full of cobbler that is wonderful to share with company, but these days it’s just us. Smaller batches of baked goods makes sense for our household of 2.This recipe largely focuses on the flavor of the fruit, which is spiced with cinnamon and cardamom. This gives the filling a cozy home-style flavor (which, apparently I am way into this summer!).
Many peach cobbler recipes rely on lots of melted butter to add richness, but here there’s just enough in the crust to make it a proper drop biscuit texture. I’m not saying this is diet food, but it’s somewhat lighter than you might expect.
Fresh, ripe peaches at peak sweetness are best for this recipe. I used a mixture of white and yellow peaches. They are tossed and coated with a cinnamon and cardamom-spiced cornstarch mixture.
This recipe calls for an 11×7-inch pan, which I don’t have (which was a surprise!). This oval baker is about 12×8, and it worked well. A 9×9 square pan would also work.
The drop biscuit topping will feel scant to cover the peaches, but there’s just enough and it puffs in the oven. I use two spoons to effectively pick up and place the biscuit dough on top of the peaches in the dish.
Golden brown and delicious! The peaches become soft and even sweeter in the oven.
This is such a classic home-style dessert that everyone loves. There’s absolutely no question that this cobbler should be served warm with scoops of vanilla ice cream on top!
Fresh Peach Cobbler6-8 servingsFilling6-8 large ripe peaches, peeled and sliced (about 7 cups)1/2 cup (100g) granulated sugar3 tablespoons cornstarch1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom1 tablespoon lemon juiceBiscuit crust1 cup (140g) all-purpose flour1/4 cup (50g) sugar3/4 teaspoon baking powder1/4 teaspoon fine grain salt1/4 teaspoon baking soda1 teaspoon lemon zest3 tablespoons cold butter3/4 cup (180ml) buttermilk, chilled*Vanilla ice cream, for servingPreheat the oven to 375° F.Filling: In a large mixing bowl, combine the sugar, cornstarch, cinnamon and cardamom. Whisk well. Pour in the peaches. Sprinkle the lemon juice over the peaches and then toss together to coat. Pour the peaches in a greased 11×7 baking dish. Set aside. For the biscuit crust, combine the flour, sugar, baking powder, salt, baking soda and lemon zest in a large mixing bowl. Whisk to combine. Add the butter and use a pastry blender or the tines of a fork to cut the butter into the flour mixture. When pea-sized pieces are dispersed throughout to flour, add the buttermilk. Stir together using a rubber spatula.Use two spoons to place portions of dough on top of the peaches in the baking dish. Use the back of a spoon to spread the dough evenly across the peaches (it’s okay if some peaches peek through the dough).Bake for 30 minutes, or until the topping is golden brown and the peach mixture is bubbling. Serve warm with scoops of ice cream.
link Fresh Peach Cobbler By Heather Baird Published: Friday, July 10, 2020Friday, July 10, 2020Fresh Peach Cobbler Recipe LEGGI TUTTO
In this episode, we’ll feature a milk punch recipe created by everyone’s favorite syphilitic founding father, Ben Franklin. To make it, you’ll need:
One 25 oz bottle of Cognac
½ whole nutmeg (grated) (or ½ tsp ground nutmeg)
The peels of 8 lemons
16 oz water
8 oz lemon juice
12 oz whole milk (this is important – any other type of milk won’t work as well)
¾ cup of sugar
This is about a 2-day process, so if you’re smart, you’ll start on a Wednesday evening in preparation for having your drink finished and chilled for Friday night.
Day 1: Peel your 8 lemons and then let the peels infuse into the Cognac in a large mason jar. This is the easy part.
Day 2: Strain out those lemon peels and discard them. Then get out two saucepans: a large one and a small one. In the large saucepan, combine your cognac, water, sugar, nutmeg, and lemon juice, stirring to dissolve the sugar. Then, put your milk in the small saucepan and heat it gently until it’s just about to boil. When it boils, add the milk to the rest of the mixture, give it a gentle stir, and then place it in the fridge (covered) for several hours or overnight.
Once you’ve let your mixture sit for a little while, you’ll notice that the acid in the lemon juice has denatured the proteins in the milk, separating the solid curds from the sugary, liquid whey. This is the “sciencey” part of milk punch because you’re basically using these proteins to strip away any particulate matter that makes the drink cloudy.
Now it’s time to strain, and the problem with straining is that most people either have very rough strainers (like sieves or Chinoises) or very fine strainers like coffee filters. The problem with this is as follows: If you strain your milk punch from a sieve into a coffee filter, you’ll only catch the largest particles, and anything that escapes will immediately clog your coffee filter.
So, what we’d recommend doing is purchasing something called a nut milk bag or a jelly bag. These are usually made of nylon, which means they’re super re-usable, and they serve as an excellent intermediate step between your rough pass filter and your finishing coffee filter. And for anyone who’s rolling their eyes right now thinking that the nut milk bag is overkill – that’s fine. You’ll have plenty of time to reconsider your stance while you’re staring at a coffee filter filled with goop.
At the end of the milk clarification process, you should have a golden-colored punch that is completely clear, and the real mind-boggling thing about this beverage is that it doesn’t look like there’s milk in it – and yet you still get this creamy, rich mouthfeel from the whey. For more in-depth info on the history of milk punch and even more tips for making it at home, check out Episode 76, which I’ll link to in the show notes page.
One last piece of housekeeping for this recipe: clarified milk punch still contains lactose, so it’s unfortunately still off the menu for folks with sensitivity to that compound – but for the rest of us, it’s a fun way to bend the relationship between what you see in your glass and how you think it will taste.
What is Molecular Mixology?
Molecular mixology is a trend that builds upon the molecular gastronomy craze popularized by Spanish chef Ferran Adrià (elBulli) and British chef Heston Blumenthal (The Fat Duck) in the early 2000s. In general, molecular gastronomy is characterized by manipulation of physical or chemical forces (temperature, texture, pressure, chemical composition, etc.) to deconstruct or otherwise transform the ingredients in a dish. Likewise, in molecular mixology, many of these techniques are applied to cocktails. Some popular methods and ingredients in the molecular mixology space include: LEGGI TUTTO
In this showstopper, halved bananas are caramelized in brown sugar, rum, and vanilla bean paste and then covered with a luscious banana-packed batter. Once baked, it becomes the perfect blend of tender banana bread and aromatic, boozy bananas Foster.
Bananas Foster Upside-Down Banana Bread
¼ cup (57 grams) unsalted butter
1½ cups (330 grams) firmly packed dark brown sugar, divided
5 tablespoons (75 grams) dark spiced rum, divided
2 teaspoons (10 grams) banana liqueur (optional)
1 teaspoon (6 grams) vanilla bean paste*
1 teaspoon (1.5 grams) ground cinnamon, divided
3 firm large bananas (408 grams), halved lengthwise
2 cups (250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
1 cup (227 grams) mashed banana (about 3 very ripe medium bananas)
½ cup (113 grams) unsalted butter, melted
2 large eggs (100 grams)
¼ cup (60 grams) whole milk
½ cup (57 grams) chopped walnuts
Preheat oven to 350°F (180°C). Spray sides of a 9-inch round cake pan with baking spray with flour.
In a medium saucepan, melt butter. Whisk in ½ cup (110 grams) brown sugar, and cook, stirring occasionally, until it starts to smell like caramel, 4 to 5 minutes. Slowly add 2 tablespoons (30 grams) rum and banana liqueur (if using); whisk until combined and smooth. Whisk in vanilla bean paste and ¼ teaspoon cinnamon. Pour into prepared pan. Place banana halves, cut side down, on top of caramel, cutting bananas to fit, if necessary.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together mashed banana, melted butter, eggs, milk, remaining 1 cup (220 grams) brown sugar, remaining 3 tablespoons (45 grams) rum, and remaining ¾ teaspoon (1.5 grams) cinnamon. Whisk flour mixture into mashed banana mixture just until combined. Fold in walnuts. Pour into prepared pan on top of banana halves.
Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 5 minutes. Invert bread onto a rimmed serving platter. Serve warm or at room temperature.
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No ice cream maker? No problem! This ice cream is brimming with nostalgic chocolate malt flavor and whips up in about 10 minutes.I made this ice cream for my husband because he loves an ice cream parlor-style chocolate malt better than just about any other dessert. He also loves malted milk balls, and when Sconza sent me a big bag of them, I knew they were destined for an extra-special treat for him.
No-churn ice cream is a boon to those who don’t have an ice cream maker (or the storage space to house one). And! It’s the shortest distance between you and homemade ice cream!You’ll need four ingredients to create the ice cream base, and it all starts with a can of sweetened condensed milk. Whisk in unsweet cocoa powder and malted milk powder.
The chocolate mixture is folded into a big bowl of whipped heavy cream.
Chopped milk chocolate malted milk balls are folded in for some candy crunch!
Waiting is the hardest part of this recipe. Chill the mixture in a loaf pan for 4-6 hours, or until it’s firm enough to scoop.
If you’re ever in the summer doldrums, this ice cream could be the remedy!Sconza Chocolates puts a lot of care into each product they make. This year I’m proud to be partnering with them as a brand ambassador. If you’d like to try some of their products, you can use the discount code SPRINKLEBAKES10 for 10% off your order (coupon is repeatable).
Happy Summer! xo
No-Churn Malted Milk Ball Ice Cream10 servings, one 9-inch loaf pan1 can (14 oz.) sweetened condensed milk1/3 cup (40g) malted milk powder1/3 cup (35g) unsweet cocoa power2 cups (1 pint) heavy whipping cream, cold1 cup chopped malted milk balls, plus more for garnishIn a large bowl, place the sweetened condensed milk, milk powder, and unsweet cocoa. Whisk together until smooth.In the bowl of an electric mixer, whip the heavy whipping cream until stiff peaks form. Partially fold about 1/3 of the chocolate mixture into the whipped cream with a rubber spatula. Fold in the remaining chocolate mixture until the color is consistent and no white streaks of cream or dark streaks of chocolate remain. Fold in the chopped malted milk balls.Pour the mixture into a 9×5-inch loaf pan and top with more chopped malted milk balls, if desired. Freeze until firm, about 4-6 hours or overnight.Scoop ice cream into bowls, sugar cones or classic cake cones and serve.
link No Churn Malted Milk Ball Ice Cream By Heather Baird Published: Wednesday, July 08, 2020Wednesday, July 08, 2020No Churn Malted Milk Ball Ice Cream Recipe LEGGI TUTTO
