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Neopolitan Dreams
by Lisa Mitchell
from Neopolitan Dreams

Source ・ 1 month ago ・ 1 notes
Source ・ 1 month ago ・ 9 notes
Sweet Easter Bread For the Bread: ½ cup warm water ½ cup warm milk 2 packets active dry yeast ½ cup white sugar 2 large eggs, lightly beaten ½ cup butter, melted and cooled 2 tablespoons lemon zest 1 teaspoon salt 5 cups flour Topping 1 egg yolk 1 tablespoon water ½ cup sliced almonds ¼ cup white sugar For the Icing: 1 cup icing sugar 1 teaspoon lemon juice 2 teaspoons lemon zest ½ teaspoon vanilla extract 3 teaspoons milk Place water, milk and yeast in large bowl, stir then leave until yeast is dissolved, about 10 minutes. Add sugar, eggs, melted butter, lemon zest and salt, and combine well, until smooth. Add flour and mix to form a dough. Tip dough onto a floured surface and knead for 8-10 minutes. Place in an oiled bowl, cover with a tea towel and set in a warm place for a couple of hours, or until the dough has doubled in size. When the dough has doubled, punch it down again then tip onto a floured surface and knead for another 5 minutes. Separate the dough into four equal portions and roll each into a long rope. Place two ropes side by side and braid. Shape into a circle and place onto a greased oven tray. Repeat with the other two ropes, and make a second circle. For the topping, mix egg yolk and water together. Brush the mixture onto the top of each bread, then sprinkle with sugar and almonds. Cover the breads and set in a warm place to double in size, between 30 and 45 minutes. Meanwhile preheat oven to 356 F. When bread has risen, bake for 20-25 minutes or until golden brown.To make icing, place ingredients into a bowl and mix until combined. Add an extra teaspoon of milk if necessary. The mixture should be of a consistency that drizzles easily. Drizzle over bread.

Sweet Easter Bread

For the Bread:

½ cup warm water

½ cup warm milk

2 packets active dry yeast

½ cup white sugar

2 large eggs, lightly beaten

½ cup butter, melted and cooled

2 tablespoons lemon zest

1 teaspoon salt

5 cups flour

Topping

1 egg yolk

1 tablespoon water

½ cup sliced almonds

¼ cup white sugar

For the Icing:

1 cup icing sugar

1 teaspoon lemon juice

2 teaspoons lemon zest

½ teaspoon vanilla extract

3 teaspoons milk

  1. Place water, milk and yeast in large bowl, stir then leave until yeast is dissolved, about 10 minutes.
  2. Add sugar, eggs, melted butter, lemon zest and salt, and combine well, until smooth. Add flour and mix to form a dough.
  3. Tip dough onto a floured surface and knead for 8-10 minutes. Place in an oiled bowl, cover with a tea towel and set in a warm place for a couple of hours, or until the dough has doubled in size.
  4. When the dough has doubled, punch it down again then tip onto a floured surface and knead for another 5 minutes. Separate the dough into four equal portions and roll each into a long rope.
  5. Place two ropes side by side and braid. Shape into a circle and place onto a greased oven tray. Repeat with the other two ropes, and make a second circle.
  6. For the topping, mix egg yolk and water together. Brush the mixture onto the top of each bread, then sprinkle with sugar and almonds. Cover the breads and set in a warm place to double in size, between 30 and 45 minutes.
  7. Meanwhile preheat oven to 356 F. When bread has risen, bake for 20-25 minutes or until golden brown.To make icing, place ingredients into a bowl and mix until combined.
  8. Add an extra teaspoon of milk if necessary. The mixture should be of a consistency that drizzles easily. Drizzle over bread.
Source ・ 1 month ago ・ 154 notes
Source ・ 1 month ago ・ 6 notes
Source ・ 1 month ago ・ 2 notes
Carrot Cookies (makes 12 cookies) For the cookie dough: 225 g butter, cold, cut into cubes Sugar 225 g 330 g flour 100 g carrot, finely grated or crushed 1 tsp (tea size) ground cinnamon 1 pinch of salt 1 pinch of cloves, cardamom and ginger (optional) For the filling: 150 g of cream cheese, philadelphia type, room temperature 100 g of butter at room temperature 100g icing sugar Preheat oven to 356 º F. Mix all ingredients with your fingers, and knead to form a compact ball. Divide the dough into two parts, and stretch between two sheets of baking paper, using a roller, until the dough is about 0.5 cm thick. Cut the cookies with a pastry cutter, and place on a baking tray lined with baking paper. When they are all ready, place the cookies in the freezer for 15 minutes or the refrigerator a couple of hours, so the cookies retain shape better when baked. Remove from the freezer or fridge and bake about 10-15 minutes. Let cool on a rack. Prepare the filling, beating with a wire whisk all ingredients until it is white and fluffy. To fill the cookies, put a small amount of filling in the center of one cookie and place another cookie on top, press lightly. Stick the preprepared sugar or marzipan carrots to the cookie with a little icing . The carrots  can also be prepared using a fondant and a mini carrot mold.

Carrot Cookies (makes 12 cookies)

For the cookie dough:

225 g butter, cold, cut into cubes

Sugar 225 g

330 g flour

100 g carrot, finely grated or crushed

1 tsp (tea size) ground cinnamon

1 pinch of salt

1 pinch of cloves, cardamom and ginger (optional)

For the filling:

150 g of cream cheese, philadelphia type, room temperature

100 g of butter at room temperature

100g icing sugar

  1. Preheat oven to 356 º F. Mix all ingredients with your fingers, and knead to form a compact ball.
  2. Divide the dough into two parts, and stretch between two sheets of baking paper, using a roller, until the dough is about 0.5 cm thick. Cut the cookies with a pastry cutter, and place on a baking tray lined with baking paper.
  3. When they are all ready, place the cookies in the freezer for 15 minutes or the refrigerator a couple of hours, so the cookies retain shape better when baked.
  4. Remove from the freezer or fridge and bake about 10-15 minutes. Let cool on a rack. Prepare the filling, beating with a wire whisk all ingredients until it is white and fluffy.
  5. To fill the cookies, put a small amount of filling in the center of one cookie and place another cookie on top, press lightly. Stick the preprepared sugar or marzipan carrots to the cookie with a little icing . The carrots  can also be prepared using a fondant and a mini carrot mold.
Source ・ 1 month ago ・ 10 notes
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Gravity
by Sara Bareilles
from Little Voice

Source ・ 2 months ago ・ 3 notes
Source ・ 2 months ago ・ 5 notes
Source ・ 2 months ago ・ 38 notes
Valentine’s Day Loaf (makes 1 loaf) 3 cups bread flour 1/8 cup fresh bakers’ yeast 3/4 cup of milk 3.5 tablespons of melted butter, cold 1 teaspoon of salt 2 tablespoons honey 1 tablespoon of beet cooking liquid 1/8-1/4 cups of additional bread flour Mix flour and yeast in a large bowl. Add milk and butter, then honey and salt, and integrate well. Mix with the help of a wooden spoon or a baker scraper Take out the dough from bowl and knead started. After 5 minutes, the mass will become more and more elastic. Bake another 5-10 minutes, until you get a soft dough, folding, and slightly brighter Divide the dough into 3 parts. Add beet liquid to one part to dye and knead well until the piece of dough is a uniform color. The extra liquid will make the dough somewhat sticky, so add a little more flour, just enough to comfortably work the dough (between 1/8 cups and 1/4 cups). Prepare the heart-shaped mold.Grease it well inside and out. This  step is important because it will allow you to remove it easily later. Put the heart into the loaf pan (if you use a metal mold, grease will also be necessary). With pink mass, fill the heart. You can either use a piece of plastic to properly distribute the mass and fill all the recesses of the mold, or just use your fingers With the white mass, make four balls, and place them around the heart, again pressing down firmly, and distributing it to fill the entire mold. Leave the dough in a warm place for mild, between one and two hours. To weigh, put the pan with the hollow side up.  Preheat oven to 356°F, and carefully withdraw the mold core inside the pan. Bake 30 minutes. Let cool for a few minutes, then cover with a cloth to cool completely, so that the crust is tender. It’s best to leave overnight before slicing. Notes: If you don’t want to use beets, you can try with cocoa or strawberry powder, putting a little less flour in that case. You can also use pink food coloring. To keep it perfect, it’s best to cut it into slices and freeze, separating the slices with baking paper to prevent sticking so the bread remains fresh.

Valentine’s Day Loaf (makes 1 loaf)

3 cups bread flour

1/8 cup fresh bakers’ yeast

3/4 cup of milk

3.5 tablespons of melted butter, cold

1 teaspoon of salt

2 tablespoons honey

1 tablespoon of beet cooking liquid

1/8-1/4 cups of additional bread flour

  1. Mix flour and yeast in a large bowl. Add milk and butter, then honey and salt, and integrate well. Mix with the help of a wooden spoon or a baker scraper
  2. Take out the dough from bowl and knead started. After 5 minutes, the mass will become more and more elastic. Bake another 5-10 minutes, until you get a soft dough, folding, and slightly brighter
  3. Divide the dough into 3 parts. Add beet liquid to one part to dye and knead well until the piece of dough is a uniform color. The extra liquid will make the dough somewhat sticky, so add a little more flour, just enough to comfortably work the dough (between 1/8 cups and 1/4 cups).
  4. Prepare the heart-shaped mold.Grease it well inside and out. This  step is important because it will allow you to remove it easily later. Put the heart into the loaf pan (if you use a metal mold, grease will also be necessary).
  5. With pink mass, fill the heart. You can either use a piece of plastic to properly distribute the mass and fill all the recesses of the mold, or just use your fingers
  6. With the white mass, make four balls, and place them around the heart, again pressing down firmly, and distributing it to fill the entire mold. Leave the dough in a warm place for mild, between one and two hours. To weigh, put the pan with the hollow side up. 
  7. Preheat oven to 356°F, and carefully withdraw the mold core inside the pan. Bake 30 minutes. Let cool for a few minutes, then cover with a cloth to cool completely, so that the crust is tender. It’s best to leave overnight before slicing.

Notes:

  1. If you don’t want to use beets, you can try with cocoa or strawberry powder, putting a little less flour in that case. You can also use pink food coloring.
  2. To keep it perfect, it’s best to cut it into slices and freeze, separating the slices with baking paper to prevent sticking so the bread remains fresh.
Source ・ 3 months ago ・ 13 notes