https://sallysbakingaddiction.com/overnight-cinnamon-rolls/comment-page-4/
About Me
- Sue
- I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!
Friday, June 11, 2021
Wednesday, September 9, 2020
Sunday, June 21, 2020
Hummus
1 29 oz can chick peas (513 gm)
12 dashes hot sauce
6 tbsp Lemon juice (90 gm)
4 tbsp water (60 gm)
3/4 cup tahini (210 gm)
3/8 cup olive oil (80 gm)
5 cloves garlic
1 tsp cumin
1 1/2 tsp salt
Or:
From here. Peel canned chickpeas. Add 10-12 dashes tabasco
Thursday, June 4, 2020
Sunday, May 31, 2020
Pitcher of mojitos
2/3 cup fresh mint
Simple syrup (1 cup water, 1 cup sugar)
2 cups white rum
1 cup lime juice
2 cups club soda
First 4 ingredients 2:1 with club soda to preserve fizz
Simple syrup (1 cup water, 1 cup sugar)
2 cups white rum
1 cup lime juice
2 cups club soda
First 4 ingredients 2:1 with club soda to preserve fizz
Sunday, May 10, 2020
Levain Bakery Knock Off Oatmeal Raisin Cookies
Levain Bakery Knock Off Oatmeal Raisin Cookies
226 gm brown sugar
99 gm white sugar
2 eggs
65 gm cake flour
1 1/2 cup rolled oats 172 gm
1 cup Cold Butter cut into cubes
2 Eggs
2 cups Flour (260 gm)
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups Raisins
Take raisins and put in uncomfortably warm water for 20 minutes.
Preheat oven to 350 degrees F.
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins.
Chill dough for 15 minutes.
Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
226 gm brown sugar
99 gm white sugar
2 eggs
65 gm cake flour
1 1/2 cup rolled oats 172 gm
1 cup Cold Butter cut into cubes
2 Eggs
2 cups Flour (260 gm)
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups Raisins
Take raisins and put in uncomfortably warm water for 20 minutes.
Preheat oven to 350 degrees F.
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Stir in raisins.
Chill dough for 15 minutes.
Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
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