#BakingFromScratch

[forkfulofflavor]

Mini Pretzel Dogs Ingredients: ¾ cup warm water 2 teaspoons sugar 1½ teaspoons active dry yeast 2¼ cups flour 1 teaspoon salt 1 tablespoon butter, melted 10 cups water ? cup baking soda 1 package Lil’ Smokies sausages 1 large egg yolk + 1 tablespoon water, whisked together Coarse salt (Jacobsen salt recommended) Directions: Prepare Dough: In a large bowl (or stand mixer bowl), combine warm water and sugar. Sprinkle yeast over the top and let stand for 5 minutes, until foamy. Add flour, salt, and melted butter, then mix until combined. Knead for 5–10 minutes, until dough is smooth and pliable. Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. Preheat Oven and Prepare Baking Sheet: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone liner and spray with cooking spray. Boil Baking Soda Water: In a large pot, bring 10 cups of water and baking soda to a boil. Shape and Roll Pretzel Dogs: Punch down the risen dough and divide it into 3 equal-sized portions. Roll each portion into a 12-inch circle. Using a pizza cutter or sharp knife, cut each circle into 12 wedges. Place a Lil’ Smokie at the wide end of each wedge and roll it up, sealing the end with your fingers. Boil and Bake Pretzel Dogs: Working in batches, place the wrapped pretzel dogs into the boiling baking soda water for 30–60 seconds, then remove and place on the prepared baking sheet. Brush each with the egg wash and sprinkle with coarse salt. Bake: Bake for 10–12 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving. Prep Time: 20 minutes (plus 1 hour rise time) Cooking Time: 12 minutes Total Time: 1 hour 32 minutes Kcal: 110 kcal per mini pretzel dog Servings: 36 mini pretzel dogs These Mini Pretzel Dogs are a fun and tasty twist on classic pretzels, perfect for parties, game day, or as a delicious snack! Wrapped in homemade pretzel dough and filled with savory Lil’ Smokies, each bite is both chewy and flavorful. The baking soda bath gives these mini dogs a beautifully golden, crisp exterior, while the soft dough inside makes them a crowd-pleasing comfort food. With their attractive golden color and irresistible aroma, these Mini Pretzel Dogs are sure to impress. Serve them hot with your favorite dipping sauces, and watch them disappear in minutes. Whether you’re entertaining guests or simply enjoying a cozy snack, these bite-sized delights are always a hit.

[foodies-channel]

🍥 Creamy Penne Pasta

🍔YouTube || 🍟Reddit

[tiasplace]

Baked some raisin bread my recipes 🥖✨

[merrybrides]

Almond Love Knots Wedding Cookie Recipe

Experience the delightful crunch and tender texture of these buttery wedding ring-inspired cookies. They’re not just your ordinary butter cookies, but a taste sensation that deepens with time. Prepare these sparkling, intertwined ring-shaped treats up to a week in advance and store them in an airtight container at room temperature for an enhanced flavor experience. They’re sure to become your favorite go-to cookie recipe.

ALMOND LOVE KNOTS COOKIE RECIPE

Prep Time: 15 mins Cook Time: 15 mins Servings: 24

Ingredients

1 ½ cups all-purpose flour

½ cup almond flour

½ cup confectioners' sugar

¼ teaspoon salt

¾ cup cold butter, cut into small pieces

1 large egg, separated

½ teaspoon vanilla extract

¼ teaspoon almond extract

3 tablespoons ice water

3 tablespoons turbinado sugar (such as Sugar in the Raw®)

Directions

Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms.

Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight.

Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk.

Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets.

Beat egg white until frothy. Gently brush each "love knot" with egg white and sprinkle with turbinado sugar. Bake in the center of the preheated oven until lightly browned on the edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool completely.

[evelynne-rian]

Bird's Milk Cake (Ptichye Moloko)

Ingredients

Pastry

3 eggs

200 mL (0.85 cup) white sugar

3 tablespoons honey

1 tablespoon white vinegar

1 teaspoon baking soda

3 tablespoons cow's milk

2 ⅓ cups pastry flour

Cream

200 mL (0.85 cup) white sugar

2 tablespoons pastry flour

400 mL (1 ¾ cups) cow's milk

1 ½ (12 tablespoons/¾ cups) sticks butter

Chocolate Glaze

3 tablespoons cocoa powder

100 mL (~0.4 cup) white sugar

3 tablespoons cow's milk

2-3 tablespoons of butter

Preparation

Pastry Layers

Heat small amount of water in a pot for a hot water bath.

In a glass bowl, beat the eggs with an electric mixer. Add sugar, milk and honey to the eggs, and mix well (with the mixer).

In a small cup combine vinegar and baking soda so it fully reacts (bubbles) before folding them into the main mixture in the bowl.

Put the glass bowl on the pot with the simmering water (the hot water bath) and keep mixing its content until it is warm.

Take the bowl off the pot and add the flour to it while it’s warm. Mix the dough well, cover with a lid and set aside for an hour.

Preheat the oven to 375 F. Cut four foil sheets (or use pre-cut ones) to fit baking sheet.

Divide the dough into four parts and spread a quarter evenly on one of the foil sheets with a spatula. This needs to be done carefully because the layer is thin, and you should be careful not to tear the foil.

Place the foil sheet with the dough on the baking sheet and put it in the oven. The first layer will be ready in approximately 10 minutes (depends on the oven). Keep checking not to burn it: it has to be golden-brown, not pale.

Repeat the procedures with the remaining three layers. Note that these layers will bake slightly faster because you’ll be putting foil on a hot baking sheet (that just came out of the oven).

Once a layer is ready, put it on a flat surface to cool down. Leave for at least an hour (or more) before peeling the foil off. Do it slowly not to break the layer, peel small pieces of foil and make sure there is no foil left, especially at the edges.

Proceed to making cream while layers cool.

Cream

Take the butter out of the fridge for a few hours. It has to be soft (room temperature).

In a glass bowl, mix sugar and flour with a spoon so there are no clumps. Add milk and put in microwave oven.* Heat the mixture in increments of 3 or 2 minutes, mixing with a spoon in between. Add vanilla once it is hot, but has not boiled yet. Get it to boil but not spill (it rises quickly, so watch if you have light and the microwave door is transparent).

The hot milk mixture has to cool down to room temperature, same as butter.

Beat butter with an electric mixer, but do not over-beat it. Then add the milk mixture little by little and keep beating with the mixer. The cream is done once the milk mixture and the butter are fully mixed and uniform.

Divide cream into three parts and spread between the four laters. There should not be cream on top of the last layer (it will be glazed with chocolate).

Use cutting board covered with parchment paper for ‘assembling’ the layered cake. It will be easy to cut it when you’re ready to serve.

Chocolate Glaze

In a small pot, mix cocoa powder and sugar so there are no clumps. Add milk and bring to boil over low heat, constantly mixing. Add butter and mix until it melts.

Once the glaze cools a little, spread it over the top cake layer with a spatula.

The cake should be in a fridge for a few hours (preferably overnight) before serving.

Cut the edges off and make pieces either rectangular or diamond-shaped. If the knife gets covered with cream and glaze, clean or wash it before proceeding to cut the cake further. This way, the edges will be even and neat.

Serve on a tray or a flat dish. Enjoy!

[forkfulofflavor]

Cranberry Pineapple Upside-Down Cake Ingredients: For the Cranberry Sauce: 6 oz fresh or frozen cranberries 1/2 - 1 cup granulated sugar (adjust for sweetness) 1 tablespoon orange zest 1 tablespoon freshly squeezed lemon juice Salt and pepper to taste For the Caramel Glaze and Pineapple: 1/2 cup (4 oz) butter, at room temperature 1 cup dark brown sugar 2 tablespoon corn syrup 2 teaspoon pure vanilla extract 1/2 teaspoon salt 6 sliced rings of canned pineapple For the Cake: 4 large eggs, at room temperature 3/4 cup granulated sugar, divided 1/2 cup (4 oz) butter, at room temperature 1/4 cup dark brown sugar 3 teaspoon pure vanilla extract 1 1/2 cups unbleached all-purpose flour 1/4 cup cornstarch 1 teaspoon baking powder 1 teaspoon table salt (or 1 1/4 teaspoon kosher salt) 1/2 cup buttermilk, at room temperature Directions: Make the Cranberry Sauce: In a heavy-bottomed saucepan, combine all but 1/4 cup of cranberries, 1/2 cup sugar, orange zest, and lemon juice. Cook over medium heat, stirring frequently, until cranberries soften and sugar dissolves. Increase heat to medium-high, cooking until cranberries burst (about 5-6 minutes). Stir in reserved cranberries, add more sugar if needed, and season with salt and pepper. Allow to cool before use. Prepare the Cake Pans and Caramel Glaze: Grease six 4-inch springform pans and line the bottoms with parchment paper. In a standing mixer, beat butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy (4-5 minutes). Divide the glaze between the pans and spread evenly. Layer with cranberry sauce and top with pineapple rings, pressing gently. Make the Cake Batter: Preheat oven to 350°F (175°C). Separate egg whites and yolks. Beat egg whites until frothy, adding 1/4 cup of sugar to form stiff peaks. In a separate bowl, cream butter, remaining sugar, and brown sugar. Add vanilla, followed by egg yolks. Whisk together flour, cornstarch, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the wet mixture, then gently fold in egg whites. Divide batter into the prepared pans, filling almost to the top. Bake for 30-35 minutes until a toothpick comes out clean. Let cakes rest for 5 minutes, then invert them onto plates. Wait before removing the pans and parchment. Serve warm or store for up to 3 days in the fridge. Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Kcal: 390 kcal per serving Servings: 6 mini cakes The Cranberry Pineapple Upside-Down Cake is a delightful fusion of tart cranberries, sweet caramel glaze, and juicy pineapple rings. The tanginess of the cranberries perfectly complements the caramelized fruit, creating a balanced dessert that is both sweet and refreshing. This cake is ideal for holiday gatherings or any special occasion. The individual servings give each guest their own beautifully layered cake, and the presentation is stunning, with the glistening pineapple on top and a moist, buttery cake underneath. Serve warm for a comforting and flavorful treat.

[forkfulofflavor]

Cranberry Orange Sour Cream Scones Ingredients: Scones: 2 1/4 cups all-purpose flour 1/2 cup granulated sugar 3 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup cold butter, cubed 1/2 cup sour cream 1/4 cup heavy cream 2 large eggs, divided (1 for egg wash) 1 1/2 tbsp grated fresh orange zest 1 tsp pure vanilla extract 2/3 cup sweetened dried cranberries (or Craisins) 3 tbsp sliced almonds, roughly broken 2 tbsp turbinado sugar (sugar in the raw) Optional Orange Glaze: 1 cup powdered sugar 1 tsp freshly grated orange zest 2 tbsp juice from orange Instructions: Scones: Preheat your oven to 375°F (190°C). Line a large baking sheet (or two standard-sized sheets) with parchment paper and set aside. In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened. Turn the dough out onto a lightly floured surface. Lightly coat the dough with flour and turn it a few times to reduce stickiness, being careful not to overwork the dough. Pat the dough into an 8-inch circle, about 1 inch thick. Using a sharp knife dipped in flour, cut the circle into wedges. Place the wedges on the prepared baking sheet, ensuring at least 3 inches of space between each wedge. Egg Wash: 9. In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the top of each scone. Sprinkle with broken sliced almonds and turbinado sugar. Bake the scones for 20-22 minutes, or until golden brown. Serve warm with fresh whipped cream and orange marmalade, if desired. Optional Glaze: 11. In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice. Add the juice 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones just before serving. Prep Time: 15 minutes | Cooking Time: 20-22 minutes | Total Time: 40 minutes | Kcal: 350 kcal per scone | Servings: 8 scones These Cranberry Orange Sour Cream Scones are the perfect blend of tart cranberries, zesty orange, and a rich, tender sour cream base. Light and fluffy, these scones are topped with crunchy almonds and turbinado sugar for an extra layer of texture, while the optional orange glaze adds a sweet and citrusy finish. They’re perfect for breakfast, brunch, or an afternoon snack. Whether you enjoy them plain or with the orange glaze, these scones are a delightful way to start your day or to treat yourself with something homemade. The fresh orange zest and cranberries provide bright flavors that make these scones a refreshing twist on the classic treat!

[forkfulofflavor]

Apple Pie Cookies Ingredients: Apple Pie Filling 3 Gala apples, peeled and sliced 1/4 cup brown sugar, packed 2 tbsp unsalted butter 1 tbsp cornstarch 1/2 tsp ground cinnamon Salted Caramel 1/2 cup white granulated sugar 2 tbsp unsalted butter, cubed, at room temperature 1/4 cup heavy cream, at room temperature 1/2 tsp salt 1/2 tsp pure vanilla extract Cinnamon Cookies 3 1/4 cups all-purpose flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp cornstarch 1 tsp salt 1 cup unsalted butter, melted and cooled 1 cup brown sugar, packed 1/2 cup white granulated sugar 1 tsp pure vanilla extract 2 large eggs, room temperature Cinnamon Sugar Coating 2 tbsp unsalted butter, melted 1/2 cup white granulated sugar 1 tsp ground cinnamon Directions: Apple Pie Filling In a medium saucepan over medium heat, melt the butter. Add apple slices, brown sugar, cornstarch, and cinnamon. Heat until the mixture starts to bubble, then cook and stir for about 5 minutes until the apples soften and the filling thickens. Set aside to cool completely. Salted Caramel In a small saucepan over medium heat, melt the sugar until it turns an amber color. This takes about 30 seconds; remove from heat immediately. Gradually add half the cubed butter and whisk until melted. Add the remaining butter, stirring carefully as the mixture bubbles up. Slowly add half the heavy cream and whisk, then add the remaining cream. Stir in vanilla and salt. Let cool completely. Cinnamon Cookies In a medium bowl, combine flour, baking powder, cinnamon, cornstarch, and salt. In a large bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and eggs until smooth. Add dry ingredients and mix with a spatula until just combined. Let the dough rest for 10 minutes. Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Scoop dough into balls and place on the cookie sheet. Press a circle into the dough balls with a measuring cup or spice jar, then shape into a neat circle. Bake for 11 minutes, remove from the oven and press the circle indentation again, then bake for an additional 1-3 minutes until edges are golden. Cool on a rack. Brush cookies with melted butter, then roll edges in cinnamon sugar. Assembly Fill each cookie indentation with apple pie filling, and drizzle salted caramel over the top. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 275 | Servings: 18 cookies The warmth of baked cinnamon and apples fills the air with these Apple Pie Cookies. Each cookie is a soft, buttery cinnamon base, topped with a filling of caramelized apples and drizzled with salted caramel. Perfect for fall gatherings, these treats bring a taste of classic apple pie in every bite! These Apple Pie Cookies are a cozy treat, ideal for any fall day. The rich caramel and cinnamon flavors complement the sweet apple filling, creating a nostalgic dessert that’s easy to share and enjoy. With a mix of textures and flavors, these cookies are as inviting as they are delicious.

[foodies-channel]

🍥 Grilled lamb, chicken, and shrimp

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 Thai Pineapple Curry Chicken

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 Cajun shrimp and jalapeño cheddar grits

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 I made pasta chips

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 Noto-Beef Steak

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 [i ate] Unagi Don (Eel Rice Bowl)

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 Chocolate chip cookie cake

🍔YouTube || 🍟Reddit

[foodies-channel]

🍥 Keto Baked Chicken with Broccoli and Cheese

🍔YouTube || 🍟Reddit