pressure cooker, you can still make this recipe in a regular old stock pot. Just increase the cooking time by four times! If you do own a pressure cooker, then this is THE chicken soup recipe for you! Pinkie promise!
Besides making this in a pressure cooker, with only 20 minutes of cooking time*, the chicken broth turns out to be super flavorful-- and there is an unexpected ingredient that helps to give that special "umami" that tickles the taste buds.
I did a little internet search for "Pressure Cooker Chicken Soup" and was surprised that many of the recipes list "chicken bouillon" or "chicken broth" as an ingredient. That made no sense to me!
Pressure Cooker Perfection" from America's Test Kitchen.
Sunday, March 19, 2017
Sunday, March 12, 2017
Yes, I enjoy baking cakes, very much. I'm not adverse to cake mixes at all, though I get a personal satisfaction baking a bake from scratch. Canned frostings, however, will never find a home in my pantry. I think they taste awful, to be honest. I'm not a fan of the texture and artificial flavors-- especially when making homemade buttercream is so easy to do!
I believe that what made this particular cake so spectacular was the frosting. Yes, I do believe that's so true! Have you never made a Swiss Meringue Buttercream? No? Well, hold on-- because I hope to convince you that this frosting will make you swear off any canned frosting forever-- and just might make a classic buttercream seem a bit underwhelming.
Sunday, March 5, 2017
So, let me begin by sharing these amazing King Arthur Flour Pizza Buns! I love baking, and I especially love baking recipes with yeast. I was just speaking to a young lady who aspires to learn new ways of cooking and baking. I told her that one of my favorite resources is "King Arthur Flour". My pantry is loaded with so many of their ingredients, and I don't use any other brand of flours. I subscribe to their blog and I love their monthly "Bakealong Challenge". King Arthur Flour posts step-by-step instructions so that anyone-- beginner or advance-- should be able to successful replicate their recipes.
I honed in on this particular recipe, in January for two reasons. 1) It was Super Bowl weekend and 2) I had leftover pizza sauce, mozarella cheese and pepperoni. What a perfect way to use up ingredients and feed my hungry men!
The dough is quite easy to make-- especially if you have a stand mixer (which I do, and wouldn't part with for anything in the world).
After a little over an hour, my dough was beautifully puffed up (aka "proofed") and I found the dough to be so easy to work with. I was able to shape and roll it into a 12"x18" rectangle. I've brushed on the leftover pizza sauce...
...and now I'm going to add my filling. This is where you can become as creative as you like. Homemade pizza is almost a weekly thing, in our home and I've posted several on my blog here.
My current favorite pizza toppings are sausage, mushroom, sliced black olives, bell pepper and onion. But, today, I would make the favorite pizza of my men. Here, I am rolling up the dough and filling into a tight log-- pinches the ends. This reminds me of the King Arthur Flour Cinnamon Roll recipes that has become a family favorite!
Using a very sharp kife, I made shallow knife cuts so I would be able to gauge slicing the log into 12 pieces.
Saturday, December 24, 2016
All you need to do is buy a 13-16 ounce Brie round. The night before, thaw a sheet of puff pastry.
Preheat the oven to 400F.
Beat one egg with water, and brush it all all over your Brie en Croute.
There! Now pop it into the oven for about 20 minutes, or until the pastry is golden brown.
Whoa! A lava flow of melted Brie and raspberry jam is starting to flow out from the sides!
As our guests starting digging in with a cracker and knife, the warm melted Brie kept oozing out. This is perfect with a glass of cold Prosecco-- in my opinion.
If you've never made this easy appetizer, give it a try. This will be part of our New Year's Eve quiet evening at home, with family and a few friends.
Happy New Year!