"Cheddar Bay" Biscuits!

Here are some "knock off" Cheddar Bay Biscuits! Thank you, www.theslowroasteditalian.com for the recipe!

Ingredients: 
DRY:
2 cups All-Purpose Flour
1 T Baking Powder
1 T granulated sugar
1 T garlic powder
1/4 T salt (I cut out the salt and just used 1 T of Garlic SALT)

WET in Biscuits: 
1 Stick Melted butter
1 Cup Milk

Additional: 
8oz. Grated Sharp or Mild Cheddar Cheese.

Glaze: 
1/2 Stick of butter melted
Herbs finely chopped:
Cilantro
Basil
Rosemary
Thyme

Directions: 
Preheat Oven to 450deg F
Line two baking sheets with parchment paper

Whisk together dry ingredients and incorporate milk and butter with whisk. Finish combining with a spoon.

Fold in cheese until just combined. 
Drop on your pans and cook in the oven for 10-12 minutes. 

for glaze: finely chop the herbs, melt the butter and combine. 
Take browned biscuits out of oven and glaze with herb butter mixture. 

Serve warm! 

and Voila! 

"Opera Cookies"

Hello Everybody! Here is my tutorial on how to make what we dubbed as "opera cookies"! They're simple and DELICIOUS! Formally "Chocolate cookies with salted caramel chips"! Here's how! 

Chocolate salted caramel chip "Opera cookies":
Ingredients:
WET:
2 sticks of butter, softened
1/4 cup shortening
1 T water
1 1/2 cup granulated sugar
1/2 cup dark light brown sugar
2 eggs, room temperature
2 t vanilla extract

DRY:
3 cups all purpose flour
1 t baking soda
1/4 cup baking cocoa
1/2 cup dark chocolate baking cocoa(you can use 3/4 cup of either or this mixture)

One 12oz package of salted caramel/butterscotch chips (c.2 cups)
Topping of kosher/sea salt

Directions:

Preheat oven 350°
Line a couple baking sheets with parchment paper, this is my favorite!
In a bowl, Mix together flour, baking soda and cocoa and set aside. 
In a separate bowl or with stand and paddle attachment, cream butter, shortening, water and sugars, add vanilla and  eggs one at a time, combining before each addition. 
Mix 1/4 cup at a time of dry into wet mixture until well combined.
fold  in the chips. 

With small ice cream scooper scoop even sized balls out onto parchment lined baking sheets about 2 inches apart. 
Roll in palm of hand for a smooth finish once baked. 
Bake for 9-11 minutes.
Once out of the oven, top with pinch of salt. 
Remove from pan and cool completely on wire rack.

Take to Opera Rehearsal!! 

Homemade Marshmallows!

Hello Everybody! Here's my tutorial on how to make Alton Brown's Homemade Marshmallows with a Will Bake 4 Food twist ;)

Ingredients:
Dry:
3 packages of unflavored Gelatin (3 oz.)
1 1/2 cup sugar
1/4 t of kosher/sea salt (just want bigger granules)
1/4 cup confectioner's sugar
1/4 cup corn starch
(you can skip the cornstarch and have 1/2 cup confectioner's sugar)

Wet:
1/2 cup cold water (for gelatin)
1/2 cup water (for sugar mixture)
1 cup light corn syrup
1 t vanilla extract
1 1/2 t of other flavoring (I used a strawberry emulsion)

Other tools/supplies:
Kitchen Aid stand Mixer/ whisk attachment
Candy thermometer
Cooking spray sans flower (Baker's Joy tends to leave flavor)
Pot (for bringing sugar to boil)
Spatula
9/13" pan
pizza/pastry cutter

Directions:
Place your stainless steel bowl and whisk attachment in the freezer while you prep (I'm slow, so about 20 minutes)
Once cold and water is chilled, put Gelatin in mixer with cold water to "bloom".
Head to the stove.
Put your sugar, salt, water, and corn syrup in the pot and put on medium-high heat for 4 minutes covered.
After uncovered, place candy thermometer in the mixture and bring to a "soft ball" boil (240degF). About 8-10 more minutes.
Take mixture off heat and turn the Stand mixer on "stir". Slowly drizzle mixture in the side of the bowl.
Once all of the sugar mixture is in the bowl, gradually turn the speed to 10. Steam will come out, it's okay. . .
Let spin for c. 12 minutes,

While you're "fluffing" the marshmallow, prep your pan:
Spray the 9/13 with cooking spray and then coat with the confectioner's sugar. (set aside).

After 12 minutes, Reduce speed on mixer to "stir"/off and incorporate the vanilla. Bring back up to medium high to let incorporate then repeat this process for extra flavoring (extra flavoring optional).
If you wanted to color your mixture, now would be the time to incorporate that as well.
Let mix for about another minute.

THIS is STICKY!
Spray your spatula with the cooking spray and scrape the mixture out of the whisk and from the sides of the bowls.
"Scoop" mixture into your prepared pan with spatula.
To get a really even layer, go ahead and sprinkle confectioner's sugar on top and press out into the corners of the pan with your hand.

The HARD part: let sit for 4-6 hours (advice, do this before bed and have marshmallows for breakfast!)

Once this agonizing time has passed, loosen up the marshmallow from the sides of the pan with a butter knife and turn out onto a confectioner sugared service.. . .
Coat a pizza cutter with Confectioner's sugar and cut into 1X1X1 cubes.
Coat the un-powdered sides of the marshmallows with confectioner's sugar and VOILA!

IF they last that long, store in an airtight container for about 3 weeks.

The Food Hussy's Peach Cobbler!

Hello Everybody! This is my tutorial on how to make @foodhussy 's number one recipe on Thefoodhussy.com. It's her mom's Peach Cobbler! Here's the link: http://www.thefoodhussy.com/2011/02/recipe-peach-cobbler.html

Here's the recipe:
Fruit:
4 Cups of Peaches, Frozen or Fresh (peeled, pitted and sliced)

Wet:
1/2 cup (1 stick) butter, softened
3/4 cup of sugar (I said 1 cup in the vid)
1/2 cup of milk

Dry:
1 cup of flour
1/8 t of salt
1 t of baking POWDER

Topping/sugar glaze:
1/2 cup sugar (I spiced it up with 1/4 granulated and 1/4 dark brown)
1/4 cup of BOILING water

Other equipment:
Spatula
whisk
Handheld or stand mixer
8X8X2 glass Pyrex baking dish
Vegetable peeler
Melon baller
Pot for boiling water
Heat resistant measuring cups

Instructions:
While butter is softening, Preheat oven to 375deg F and prep the fruit. If you're using frozen fruit, make sure it gets to thaw at this point. . .
Put c. 1/2 cup of water in a pot to boil. (if you want to make this happen in the microwave later, that's also possible :))
Mix Dry ingredients with a fork or whisk and set aside
Cream butter and sugar together
Add milk and mix.
Incorporate dry ingredients a little at a time
mix thoroughly until you have a smooth mixture.
Put fruit in your glass dish and cover with batter by smoothing with a spatula.
Sprinkle the cup of sugar over top and pour the boiling water all over the sugar mixture.
Bake for 45 minutes and cool completely before consumption (about 2 hours).
Store in fridge covered in aluminum foil for up to 5 days (it'll be eaten before then!)
ENJOY!!

LEMON CURD!!

Ingredients:
DRY:
1 Cup of Sugar
WET:
5 Egg Yolks (I've also used 3 yolks and one whole egg for a fluffier version)
Zest and Juice of 4 lemons (only 1/3 cup of juice)

1 Stick of butter chilled and cubed.

Other Equipment:

Hand Held mixer with Beater attachment

Zester.

Separate Eggs and make a delicious meringue with the whites!
Prep the lemons by zesting and Juicing (it only takes me 2 1/2 lemon's juiced to gain 1/3 cup).

Start a pot with c. 1 inch of water in it to simmer

In a stainless steel bowl, combine yolks and sugar and whisk until dissolved. Then add lemon and zest and combine until smooth.

Place bowl with mixture over simmering pot of water and with a hand mixer fitted with beaters, beat until the mixture sticks to the back of a spoon. It takes about 8-10 minutes.

Remove from heat and then add in the butter a pad at a time making sure that each one is melted into the lemon mixture before adding the next.

Place curd into a clean bowl and then put plastic wrap over the curd and make sure that it touches the top of the curd and stick it in the fridge.

Here's my tutorial of how to make Alton Brown's Lemon Curd! Thank you, Alton Brown for the recipe!