Category: Sallys Baking Addiction

Seriously Fudgy Homemade Brownies

homemade brownies.

Seriously Fudgy Homemade Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 141 reviews
  • Author: Sally McKenney
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 16 brownies
  • Category: Baking, Bars, Brownies, Dessert
  • Method: Baking
  • Cuisine: American

Description

This recipe has been *slightly updated* since my team and I originally published it in 2016. These seriously fudgy homemade brownies are thick, dense, and intensely chocolatey thanks to cocoa powder, melted baking chocolate, and chocolate chips. With shiny crackly tops and melt-in-your-mouth centers, this is our go-to brownie recipe.

Ingredients

    • 3/4 cup (12 Tbsp; 170g) unsalted butter, sliced into 12 Tbsp-size pieces
  • 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
  • 1 and 2/3 cups (333g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (84g) unsweetened natural or Dutch-process cocoa powder*
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 3/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

    1. Preheat the oven to 350°F (177°C) and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies (makes cutting easier!). Set aside.
    1. In a small microwave-safe bowl or liquid measuring cup, combine the butter and half (2oz/56g) of the chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
    2. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale and ribbon-y, about 3 minutes.
    3. Pour the warm melted butter/chocolate into the bowl with the sugar/eggs, add the vanilla, and beat or whisk to combine.
    4. With a fine-mesh sieve, sift the cocoa powder, flour, and salt into the batter, then whisk or beat on low speed to incorporate. Fold in the remaining 2 ounces/57g chopped chocolate and the chocolate chips. The batter will be very thick. Spread it evenly into the prepared pan. (A small offset spatula can help here.)
  1. Bake for 28–30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Brownies typically take 30–32 minutes in my oven. Err on the side of under-baking, as the brownies will continue to set as they cool.
  2. Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
  3. Cover and store leftover brownies at room temperature for up to 1 week.

Notes

    1. Make-Ahead & Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
    2. Special Tools (affiliate links): 9-inch Square Baking Pan | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Whisk | Wooden Spoon or Silicone Spatula | Cooling Rack
  1. Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. Half will be melted with the butter, and half will be chopped up and folded into the batter with the chocolate chips. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
  2. Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I prefer Dutch-process (such as this brand) for a smoother chocolate flavor.
  3. Recipe Update in 2026: My team and I made a couple slight updates to this recipe based on reader feedback. To make it the way it was originally written, increase the sugar to 2 cups (400g) and increase the chocolate chips to 1.5 cups (270g). Proceed with steps 1 and 2 in the recipe above. Skip step 3. Then, whisk the 2 cups (400g) sugar into the melted butter and chocolate mixture. Whisk in the eggs and vanilla, followed by the remaining ingredients. Spread into a lined 9×13-inch pan and bake for 30-32 minutes.

Find it online: https://sallysbakingaddiction.com/seriously-fudgy-homemade-brownies/

Mini Quiche

mini quiches

Mini Quiche (Any Flavor!)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 50 reviews
Author: Sally McKenney

Prep Time: 2 hours, 30 minutes (includes pie dough chilling)

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 48-50 mini quiches

Category: Breakfast

Method: Baking

Cuisine: American

Description

This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.

Ingredients

  • 1/2 cup heavy cream or heavy whipping cream*
  • 1/4 teaspoon each salt and pepper
  • 3/4 cup add-ins (see recipe note)
  • 1/2 cup shredded or crumbled cheese (see recipe note)

Instructions

    1. Pie crust: I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
    2. Prep the egg filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
    1. Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
    2. Shape the mini crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
    3. Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
    4. Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
  2. Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
  3. Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Notes

    1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To freeze, cool baked mini quiches completely, then layer between sheets of parchment paper in a large freezer-friendly container. Freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 300°F (149°C) for 15 minutes or until warmed.
    2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) or Glass Mixing Bowl & Whisk | 24-count Mini Muffin Pan | 2.5-inch Cookie Cutter
    1. If using a 12-count standard muffin pan: Cut the pie dough into 3.5 inch circles. Other assembly instructions are the same for a 12-count muffin pan. Bake for about 27-30 minutes until the centers are set and edges are lightly browned. Yields about 16.
    2. Pie Crust & Crustless Option: Both linked pie crust recipes make 2 crusts. You need 2 crusts for this recipe. You can use store-bought pie crust if desired. Make sure it is thawed. For crustless quiches, spray your mini muffin pan or regular size muffin pan with nonstick spray and pour the filling directly into the greased pan. Top with add-ins, then cheese. Bake mini quiches for 16-19 minutes and regular size (in a 12-count pan) for 20-23 minutes.
    3. Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead. In a pinch, using all milk (whole milk, lower fat milk, or unflavored nondairy milk) works just fine.
    4. Add-Ins: You need about 3/4 cup add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when adding on top of each quiche. See blog post for my favorite add-ins. No need to pre-cook or sauté add-ins like mushrooms or bell peppers unless you want to.
  1. Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere.

Find it online: https://sallysbakingaddiction.com/mini-quiche-recipe/

SALLY – Great Site for Recipes

Sally’s Baking Addiction

Trusted Baking Recipes from a Self-Taught Baker

LINKS TO PURCHASE BOOK

Here are a few recipes.  I’ve also abbreviated some of her recipes at this site.  Use the links provided to visit her more detailed page.

Here are the recipes reflected at GrandpaCooks.com

 

 

 

Sally’s Favorite Banana Bread Recipe

My Favorite Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1713 reviews
  • Author: Sally McKenney
  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf

With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas. This recipe is also in my cookbook, Sally’s Baking 101.

Ingredients

    • 2 cups (250g) all-purpose flour (spooned & leveled)
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
  • 1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
  • 1 teaspoon pure vanilla extract
  • optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips

Instructions

    1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
    1. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.
    2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
    3. Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.
  1. Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the pan with aluminum foil halfway through, to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.
  2. Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

    1. Special Tools (affiliate links): 9×5-inch Loaf Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
    2. Update in 2025: With enough reader feedback stating the bread can often be too moist and dense, and therefore not bake properly, my team and I retested the bread multiple times over the past 2 years; we slightly reduced the amount of mashed bananas from 2 cups to 1 and 1/2 cups.
    3. Butter: If needed, you can use salted butter in this recipe with no other changes needed. I’ve also successfully reduced the butter down to 6 Tablespoons (85g) with no issue (just as tasty).
    1. Brown Sugar: This is not an overly sweet quick bread. If you want a sweeter banana bread, increase to 1 cup (200g) brown sugar. Feel free to replace some or all of the brown sugar with regular white granulated sugar.
    2. Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.
    3. Banana Bread Muffins: Use this banana bread recipe to make 15 banana bread muffins. Spoon the batter into a lined or greased muffin pan (fill each to the top with batter) and bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 21–23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.
  1. Brown Sugar: Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
  2. No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana (in addition to what is called for in the recipe), unsweetened applesauce, or even canned pumpkin puree.
  3. Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with banana-y liquid; some chunks are great.
  4. Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips. No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.
  5. Can I Turn This Into Banana Bundt Cake? There isn’t enough batter. I recommend using my extremely similar, scaled-up recipe for chocolate marble banana Bundt cake instead. You can leave out the chocolate swirl in that recipe.

Find it online: https://sallysbakingaddiction.com/best-banana-bread-recipe/

Homemade Pizza Dough Recipe for Beginners

Easy Homemade Pizza Dough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1013 reviews
  • Author: Sally McKenney
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 2 12-inch pizzas

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.

Ingredients

Dough

  • 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
  • 1 Tablespoon (13g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
  • 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour (spooned & leveled), plus more as needed
  • 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
  • 1 teaspoon salt
  • sprinkle of cornmeal, for dusting the pan

Toppings (halve these amounts if making just 1 pizza)

  • extra-virgin olive oil, for brushing
  • 2 garlic cloves, minced (optional)
  • 1 cup (250g) store-bought pizza sauce
  • 4 cups (1lb/454g) shredded mozzarella cheese

 

Instructions

    1. Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
    2. Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.
    1. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    2. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
    3. Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
  1. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
  2. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni & green peppers or jalapeño slices, Hawaiian pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.
  3. Top & bake the pizza: Using your fingers, press dents into the surface of the dough to prevent bubbling. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread on 1/2 cup (125g) pizza sauce, and top with 2 cups (227g) shredded mozzarella cheese. Top with any additional toppings of your choice and bake for 13–15 minutes or until the crust is golden brown.
  4. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator.

Notes

    1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds (900g) total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.
    2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8–12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30–45 minutes before punching down (step 5).
    3. Special Tools (affiliate links): Stand Mixer or Large Mixing Bowl and Wooden Spoon or Silicone Spatula | Dough Scraper | Pizza Pan or Baking Sheet | Pastry Brush | Pizza Cutter
    4. Yeast: Red Star Platinum yeast is an instant yeast. You can use active dry yeast instead. The rise time will be at least 90 minutes. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  1. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, thinly sliced green pepper or jalapeño, and a sprinkle of Italian seasoning blend or dried basil.

Recipe originally published on Sally’s Baking Addiction in 2013

Find it online: https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/

Easy Cinnamon Rolls From Scratch

Easy Cinnamon Rolls (from scratch)

4.7 from 945 reviews
  • Author: Sally McKenney
  • Prep Time: 1 hour, 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 5 minutes
  • Yield: 10-12 rolls

These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. You have a few options for toppings. The recipe below includes a simple cream cheese icing, but we also love these with the coffee icing or vanilla icing that’s included in the recipe Notes below.

Ingredients

Dough

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
  • 1 large egg, at room temperature

Filling

  • 3 Tablespoons (43g) unsalted butter, extra softened
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon

Cream Cheese Icing

  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

 

Instructions

    1. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
    2. Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
    1. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
    2. Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
    3. Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  1. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
  2. Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
  3. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for a day or in the refrigerator for up to 5 days.

Notes

    1. Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
    1. Make Ahead Instructions – Freezing: You can freeze the rolls for up to 3 months, and I recommend a few different methods. The first method is to freeze them after shaping, before they rise (before step 5). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking at 375°F (190°C) for around 15 minutes. You can also freeze fully baked rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
    2. Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl with Silicone Spatula/Wooden Spoon | Rolling Pin | 9- inch Round Cake Pan, 9-inch Pie Dish, or 9-inch Square Baking Pan | Instant Read Thermometer | Cooling Rack | Electric Mixer (Handheld or Stand) for icing | Icing Spatula
    3. Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will take longer to raise the dough.
    4. Milk: This recipe used to call for 1/2 cup (120ml) milk and 1/4 cup (60ml) water. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.
  1. Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons (30–45ml) strong brewed coffee together until smooth. Or swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Find it online: https://sallysbakingaddiction.com/easy-cinnamon-rolls-from-scratch/

Quick & Easy Banana Muffins

Quick & Easy Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 2088 reviews
  • Author: Sally McKenney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 muffins

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.

Ingredients

    • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
  • 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
  • 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) milk*
  • optional: 1 cup chopped walnuts, pecans, or chocolate chips

 

Instructions

    1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  1. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
  2. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
  3. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

    1. Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
    1. Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack
    2. Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
    3. Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk.
    4. Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.
  1. Sugar: You can use 2/3 cup of packed brown sugar or coconut sugar. Or a mixture of these to yield 2/3 cup. If using 2/3 cup coconut sugar, the muffins won’t be as sweet. I find they taste best with 2/3 cup brown sugar or 1/3 cup of each. 2/3 cup of honey or pure maple syrup works too, though the muffins will taste a little more moist in the centers. I’m unsure about sugar substitutes, but let me know if you try any.
  2. Milk: Use your favorite variety of dairy or nondairy milk.
  3. Banana Bread: Here’s my favorite banana bread recipe. 🙂

Find it online: https://sallysbakingaddiction.com/banana-muffins/

Easy Homemade Soft Pretzels

Easy Homemade Soft Pretzels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 809 reviews
  • Author: Sally McKenney
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 pretzels

Description

This is one of the easiest ways to prepare homemade soft pretzels for beginners, and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 to 30 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor, and I do not recommend skipping it. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.

Ingredients

  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1 Tablespoon brown sugar or granulated sugar
  • 1 and 1/2 cups (360ml) warm water (around 100°F/38°C)
  • 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more as needed
  • coarse salt, for topping

Baking Soda Bath (See Recipe Note)

  • 1/2 cup (120g) baking soda
  • 9 cups (2.13L) water

 

Instructions

    1. Whisk the yeast and sugar into warm water. Cover and allow to sit for 1 minute.
    2. Whisk in the melted butter and salt. Add 3 cups (375g) of flour. Mix with a wooden spoon (or dough hook attachment if using a stand mixer) until combined. Add 3/4 cup (94g) more flour until the dough is slightly tacky and pulls away from the sides of the bowl. If it is still sticky, add up to 1/4 cup more (31g) flour, 1 Tablespoon at a time, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
    1. Knead the dough: Keep the dough in the mixer and beat for an additional 3 to 5 full minutes, or knead by hand on a lightly floured surface for 3 to 5 minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    2. Shape the kneaded dough into a ball. Cover lightly with a towel and allow to rest for 10 to 30 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 8.)
    3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
    4. With a sharp knife or pizza cutter, cut dough into 75g sections, which is about 1/3 cup of dough each.
    5. Roll the dough into a 20–22-inch rope. Form a circle with the dough by bringing the 2 ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
  1. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzels into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Repeat with remaining pretzels. If desired, cover the boiled, unbaked pretzels with lightly oiled plastic wrap and refrigerate for up to 24 hours before baking (step 9).
  2. Sprinkle the tops of the pretzels with coarse salt. Bake for 12–15 minutes or until dark golden brown.
  3. Remove from the oven and, if desired, serve warm with spicy nacho cheese sauce.
  4. Cover and store leftover pretzels at room temperature for up to 3 days. See Make Ahead & Freezing Instructions in recipe Notes below for more storage info. To reheat, microwave for a few seconds, or bake at 350°F (177°C) for 5 minutes.
►

Notes

    1. Make Ahead & Freezing Instructions: If planning to freeze fully baked pretzels, do not top them with coarse salt before baking. Cool completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzels (no need to thaw) with water and sprinkle with coarse salt, then bake at 350°F (177°C) for 20 minutes or until warmed through, or microwave frozen pretzels until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2–3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up at room temperature before continuing with the baking soda bath and baking. You can also freeze the boiled, unbaked pretzels and here’s how: after boiling the pretzels in step 8, place them on a lightly greased parchment paper- or silicone baking mat-lined baking sheet. Freeze the pretzels for about 1 hour, then transfer them to an airtight freezer-safe container or zip-top bag (squeeze out as much air as possible from the bag before sealing) and freeze for up to 3 months. To bake, brush frozen pretzels (no need to thaw) with water and sprinkle with coarse salt, then bake at 400°F (204°C) for 15–20 minutes or until dark golden brown.
    2. Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl | Wooden Spoon | Baking Sheets | Silicone Baking Mats or Parchment Paper | Pizza Cutter | Large Pot (such as a Dutch oven)
    3. Baking Soda Bath (Step 8): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.
  1. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 9. Meanwhile, melt 4 Tablespoons (56g) of unsalted or salted butter. Brush the baked and warm pretzels with melted butter, then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Cinnamon-sugar pretzels taste best the day they’re made because the melted butter topping causes them to become soggy after a few hours.
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Soft & Chewy Oatmeal Raisin Cookies

Description

Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies!

Ingredients

    • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
    • 1 cup (200g) packed light or dark brown sugar
    • 1/4 cup (50g) granulated sugar
    • 2 large eggs*
    • 2 teaspoons pure vanilla extract
    • 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
    • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
    • 1 teaspoon baking soda
    • 1 and 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 3 cups (255g) old-fashioned whole rolled oats*
    • 1 cup (140g) raisins (see Note below)
  • optional: 1/2 cup (64g) chopped toasted walnuts

Instructions

    1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  1. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  2. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Notes

  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Cooling Rack
  3. Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  4. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  5. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
  6. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.

No-Bake Cheesecake

You know, when you get a bagel, you sometimes have a left-over cream cheese.  This is a way you can put them to really good use.

Here is a baked cheesecake recipe using mostly the same ingredients.  It’s easy, but has to set overnight in the fridge, so allow extra time for that.

NOTE:  We are going to use a graham cracker crust for this cheesecake.  Here is a video of the same process making a larger cheesecake.  SallysBakingAddiction.com

Graham Cracker Crust

(larger recipe is shown in {{ brackets }}

  • 4 Graham Crackers   {{ 2.5 C graham crackers }}
  • 1 TBL butter (melted)  {{ 1/2 C butter }}
  • 3 TBL Brown Sugar (packed)  {{ 1 C }}
  1. Pulse grahams and brown sugar in a food processor
  2. Drizzle in melted butter while running
  3. Pack (bottom and sides) into lightly greased baking ramekin or miniature bread pan    {{ springform pan}}
  4. Put into freezer for at least an hour, or even overnight.
  5. Alternately, buy small frozen graham crackers crusts.

Ingredients for pie

  • 6 oz (6 mini tubs) full fat Cream Cheese.  DO NOT use Cream Cheese Spread – room temperature  
    {{ 1 block Philadelphia Cream Cheese }}
  • 2 TBL butter – softened  {{ 1 stick }}
  • 1/2 C powdered sugar  {{ 2 C }}
  • 1 tsp each sour cream, lemon juice
  • Splash vanilla
  • 1 tsp brown sugar   {{ 1/4 C }}
  • 1/4 C crushed pineapple  {{ 20 oz can }} drained
    COOL WHIP MIXTURE
  • 1/4 C Cool Whip  {{ 10 oz }} or start from heavy cream
  • Some of your crushed pineapple from above
  1. Beat COLD heavy cream into heavy peaks.  Do not skimp on this step.   •   Add confectioner sugar as you near completion
  2. In a separate bowl, combine softened cream cheese  (DO NOT use Cream Cheese Spread) with sour cream, lemon juice, vanilla and brown sugar
  3. Gently fold cream and sugar mixture in a large bowl.
  4. Combine and pour into pie crusts
  5. Use an offset spatula or back of a teaspoon to smooth the cake
  6. App pineapple if desired
  7. Cover with plastic wrap, and refrigerate for at least 6-8 hours, but overnight is better.
  8. This WILL NOT freeze well. 

    OPTIONAL:  Before serving decorate with whipped cream, lemon curd, strawberry sauce, raspberry sauce, blueberry sauce, fresh berries or salted caramel.

 

Cheesecake

  • 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
  • three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

 

Rib Eye Cap Steak

A note from Grandpa:

This is an expensive cut, so it is worth the extra effort to make it truly special.  It is practically Wagyu quality.  You can butterfly it, and then spread a bit of butter of the surface and roll it up (roulade) and tie it into a tube.  Cut this into disks of 1 1/2 to 2 inches, and cook in the oven at 550º until internal temperature is 125º (about 7-10 minutes)  Remove to a plate and tent with foil for 5-10 minutes.  Drizzle with melted butter infused with garlic, shallot, rosemary, and thyme.

From Snake River Farms

  • Grade: USDA Choice or higher
  • Weight: approx. 18 oz.
  • English cross origin
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed
  • Cost: approx $85 each

This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. The cap of ribeye is hard to find and is only available in limited quantities. Each steak is approximately 18 oz. and serves about 4 people.

“…Hands down, Double R Ranch is the best beef in the country.” ~ Eric Helner, Executive Chef, The Metropolitan Grill, Seattle, WA

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

FEEDBACK

Best Cut Around

I received a rib cap from SRF as a gift. I seasoned with SPG, cut it in 4″ strips, rolled and tied each strip. I cooked over an open flame on my fire pit, using lump charcoal and oak. After an hour of cooking, I pulled the meat off with an IT of 125 degrees F. It was the most tender and flavorful steak I have ever had. Definitely buying this again.

SUPERB FLAVOR AND TEXTURE

The ribeye cap is my favorite cut of steak for special occasions. This is the fourth time I have ordered this piece. The flavor is superb, it has a very deep “beefy” flavor, and, if prepared correctly, exhibits melt-in-your-mouth tenderness. I cut this huge hunk of meat into two pieces, and cook them separately, one takes less time, as the cut tapers from very thick at one end to thin at the other. I reverse sear this cut, and I believe that is the only way to properly grill this hunk of meat. It ends up moist and tender on the inside, and beautifully charred on the outside.

 

Marshmallows

SUGAR TEMPERATURE CHART

Making your own is pretty easy

Sally’s Baking Addiction has a website with a similar recipe with much more information than I’ve provided here, including WHY you add some of these ingredients.  PS:  Her recipe differs slightly.  Try both!

  • 3/4 oz gelatin
  • 1/2 C COLD Water
  • 1/2 C warm water
  • 1.5 C granulated sugar
  • 1 C Light corn syrup
  • 2 TBL cornstarch
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  1. Dissolve gelatin in cold water
  2. Let rest while you prepare hot mixture
  3. Heat water and sugar on medium high for 3-5 minutes
  4. Heat until 240º
  5. Add Light corn syrup and cornstarch to the pan
  6. Continue to heat until it goes up to 245º
  7. Take to your mixer and add to the gelatin in your mixer – POUR SLOWLY
  8. Add vanilla and salt
  9. Beat as much air in as possible, so crank the speed up to high
  10. Beat about 12 minutes – longer for a stiff marshmaallow
  11. Spray a baking tray with oil, then pour in confectioner sugar and shake to dust
    ALTERNATELY PIPE INTO LONG STRIPS THEN SNIP INTO PIECES
  12. Pour into a flat baking tray using a greased spatula
  13. Smooth it out
  14. Paint with simple syrup
  15. Sprinkle with more confectioner sugar or dip into sparkles
  16. Turn out and cut with a pizza cutter
  17. Dust with a mixture of sugar and corn starch
  18. Store for up to three weeks

Baked Beans – COLLECTION

Regular ol’ Baked Beans

2 CU prepared beans – See recipe for Dry Bean Processing
¾ lb fat salt pork or 2 strips bacon
½ tsp salt
3 TBL brown sugar
½ tsp mustard
1/2 onion – chopped small
1 TBL ketchup
1 clove garlic – minced

1 a Put pork on glass plate and cover with paper towel.
1 b Cook in microwave 30 seconds and change towels.
1 c Cook another 30 seconds.
1 d Repeat one more time if necessary – ususally not necessary
2. Put cooked pork in bottom of glass casserold dish (that has a cover available)
3. Strain beans, reserving liquid
4. Add beans into pot, burying pork
5. Mix in all other listed ingredients
6. Add Reserved Liquid (from beans) pouring over top to barely, but completely, cover – use spoon to work liquid through beans
7. Cover with glass lid and bake 2 hours at 300 degrees
8. Uncover and cook 1 more hour

Reserved liquid means the liquid in which the beans did their final soak in, and were subsequently cooked in.

Boston Baked Beans


… From scratch.

Boston Baked Beanss (1)

https://www.grandpacooks.com/recipes/boston-baked-beans/

Boston Baked Beans (2)

https://www.grandpacooks.com/recipes/boston-baked-beans-2/

Backyard Baked Beans

https://www.grandpacooks.com/recipes/backyard-baked-beans/

Kettle Cooked Baked Beans

image

 

Simple Baked Beans

2015-12-19 12.43.14

Bush’s Boston Baked Beans

2015-12-19 12.45.26

 

 

Crispy Tortilla Eggs with Avocado and Lime

CLICK HERE for Avocado Tips and Tricks.  

3 tablespoons EVOO
4 stale corn tortillas, cut into long narrow strips
2 tablespoons chopped mild onion
Salt and fresh-ground black pepper
6 eggs, beaten
1/3 cup good-quality salsa
1/3 cup crumbled mild cheese
(eg) Monterey Jack or Brick
1 avocado, sliced
1 lime, halved
1/4 cup Mexican crema, sour cream, or plain whole-milk yogurt (optional)

Instructions

1. Film a large saute pan with the olive oil, and heat over medium-high heat until the oil looks wavy. Add the tortilla strips and fry until they are beginning to crisp, about 1 minute. Don’t move them around too much; let them crisp on one side and then turn them.

2. Add the chopped onion and continue frying until the tortilla strips are crispy and nicely browned. Season with salt and pepper. Remove from the heat and spoon off any extra fat, reserving 1 tablespoon in the pan.

3. Return the pan to the burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about 3 inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.

4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime, and if you wish, the crema or sour cream.

Variations Stale tortillas are a must; fresh won’t crisp as well.

The recipe for this dish, at its most primal, begs for variations, so follow your heart: add shrimp, roasted chiles, olives, fresh herbs – you get the idea.

Notes From The Splendid Table’s How to Eat Supper:
Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008).
Copyright 2008 by American Public Media.

Hot Fudge Topping

Takes about 10 minutes from start to finish.

Ingredients

    • 6 oz baking chocolate – dark or semi-sweet
    • 1/2 C granulated sugar
    • 1/3 C Karo syrup
    • 1/4 C cocoa powder
    • 3/4 C heavy cream
    • 1/2 tsp salt – only if using unsalted butter
    • 1/4 C butter (softened)
    • 2 tsp vanilla extract
    1. Mix all except vanilla and buter
    2. Heat over medium heat until consistent
    3. Bring to 220º  (3-5 minutes)
    4. Remove from heat and stir in butter and vanilla.
    5. Store in fridge for no more than a month.

More Homemade Toppings for Desserts & Ice Cream from Sally’s Baking Addiction

Sally McKenney has a great site with many wonderful recipes.  Here are some links to her ice cream toppings.

HTML Snippets Powered By : XYZScripts.com