thecaffeinatedkitchen.blogspot.com

the caffeinated kitchen

Baking Bootcamp: Triple Berry Cinnamon Swirl Bread. This month Joy the Baker. Two things I would do differently next time: dry my berries off before adding them to the dough, and don't use more than 2 cups of them. My dough was overstuffed and the berries were slipping out every time I so much as looked at them. Triple Berry Cinnamon Swirl Bread. By Joy the Baker. 2 1/4 teaspoons active dry yeast. 1 tablespoon granulated sugar. 3/4 cup whole milk, warmed to a warm lukewarm. 1/4 cup granulated sugar.

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Baking Bootcamp: Triple Berry Cinnamon Swirl Bread. This month Joy the Baker. Two things I would do differently next time: dry my berries off before adding them to the dough, and don't use more than 2 cups of them. My dough was overstuffed and the berries were slipping out every time I so much as looked at them. Triple Berry Cinnamon Swirl Bread. By Joy the Baker. 2 1/4 teaspoons active dry yeast. 1 tablespoon granulated sugar. 3/4 cup whole milk, warmed to a warm lukewarm. 1/4 cup granulated sugar.

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the caffeinated kitchen | thecaffeinatedkitchen.blogspot.com Reviews

https://thecaffeinatedkitchen.blogspot.com

Baking Bootcamp: Triple Berry Cinnamon Swirl Bread. This month Joy the Baker. Two things I would do differently next time: dry my berries off before adding them to the dough, and don't use more than 2 cups of them. My dough was overstuffed and the berries were slipping out every time I so much as looked at them. Triple Berry Cinnamon Swirl Bread. By Joy the Baker. 2 1/4 teaspoons active dry yeast. 1 tablespoon granulated sugar. 3/4 cup whole milk, warmed to a warm lukewarm. 1/4 cup granulated sugar.

INTERNAL PAGES

thecaffeinatedkitchen.blogspot.com

1

the caffeinated kitchen: About

http://thecaffeinatedkitchen.blogspot.com/p/about_29.html

The Caffeinated Kitchen is a handmade (and mostly vegan) pastry business based out of Long Beach, CA. All photos and content are my own original work unless otherwise stated. If you would like to use any of my photos or original content, please credit me and link back to my blog. Thank you! Subscribe to: Posts (Atom). 9829; Follow This Blog With. Or follow by email. The Caffeinated Kitchen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

2

the caffeinated kitchen: Vegan Strawberry Shortcake

http://thecaffeinatedkitchen.blogspot.com/2013/06/vegan-strawberry-shortcake.html

I made these vegan strawberry shortcakes a handful of times last summer and they are always a hit, especially among the non-vegans! It may have something to do with their inherently lowered standards as soon as they hear the word "vegan," but I like to think the shortcakes are just that good. I was lucky enough to find some super sweet strawberries at the farmers market that were begging me to slather them with vanilla frosting and sandwich them between two flaky biscuits - what could I do but oblige?

3

the caffeinated kitchen: Recipe Index

http://thecaffeinatedkitchen.blogspot.com/p/recipe-index.html

Salted Brown Butter Rice Crispy Treats. Baked Cheese Grits with Muscovado-Glazed Bacon. Blueberry Mini Maple Pancake Muffins. French Toast with Blueberry Sauce. Mini Banana-Maple Pancake Muffins. Petit Pains au Chocolat. Southern Biscuits and Sausage Gravy. Red Velvet Whoopie Pies. Malted Pumpkin Cookies w/Browned Butter Icing. Fragrant Garlic Parsley Pasta. Super Easy Baked Chicken. DIY Mason Jar Hot Chocolate Holiday Gift Sets. Irish Soda Bread (St. Patrick's Day). St Patrick's Day Cupcakes.

4

the caffeinated kitchen: Cold-Brew Coffee

http://thecaffeinatedkitchen.blogspot.com/2013/08/cold-brew-coffee.html

Enter this homemade cold-brew coffee. It couldn't be easier to make and saves my wallet (as well as my sanity) in those hot summer months when all I want is to have an iced coffee in hand at all times. And maybe an ice cream cone in the other. 1/3 cup coarsely ground coffee. 1 1/2 cups water. Combine coffee and water in a 2-cup jar with a tight-fitting lid and let sit at room temperature for 12 hours or overnight. Store in an airtight container in the refrigerator for up to 5 days. Or follow by email.

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the caffeinated kitchen: Baking Bootcamp: Triple Berry Cinnamon Swirl Bread

http://thecaffeinatedkitchen.blogspot.com/2014/06/baking-bootcamp-triple-berry-cinnamon.html

Baking Bootcamp: Triple Berry Cinnamon Swirl Bread. This month Joy the Baker. Two things I would do differently next time: dry my berries off before adding them to the dough, and don't use more than 2 cups of them. My dough was overstuffed and the berries were slipping out every time I so much as looked at them. Triple Berry Cinnamon Swirl Bread. By Joy the Baker. 2 1/4 teaspoons active dry yeast. 1 tablespoon granulated sugar. 3/4 cup whole milk, warmed to a warm lukewarm. 1/4 cup granulated sugar.

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TWD Baking With Julia: Rugelach | Ayelet's Comfort

http://ayeletscomfort.com/2012/03/06/twd-baking-with-julia-rugelach

What is Noomi Basra? TWD: Irish Soda Bread. TWD Baking With Julia: Rugelach. March 6, 2012. Middot; 4 Comments. This is my first post as part of the Tuesdays With Dorie: Baking With Julia. I think when trying to pronounce a word that uses this sound in English, it’s safest just to pretend it’s an h. So Rug-e-lah. Sounds good to me. This is probably why Chanukah is frequently written as Hanukah. And Margaret at a The Urban Hiker. Batch One Rolled Out and Covered. Batch Two Rolled Out and Covered. After ta...

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Cupcakes! | Pink Stripes

https://pinkstripes.wordpress.com/2012/05/09/cupcakes

Tuesdays with Dorie v1.0. Tuesdays with Dorie v2.0. May 9, 2012. Our wedding is in 10 days and I have good news on the knee front. X-ray shows I’m on track and am perfectly healing. I’m cleared for physical therapy to work on improving my strength and range of motion (ROM). I’m at 70º right now and 135º or so is normal. Now I just need to practice walking down the aisle. I’m currently watching:. Bones, Samantha Who, Sports Night, White Collar, How I Met Your Mother, Lie to me. One of those cookbooks is.

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Tuesdays with Dorie – Rugelach – NZ Food Girl

http://www.nzfoodgirl.co.nz/2012/03/tuesdays-with-dorie-rugelach

A journey in food love. Tuesdays with Dorie – Rugelach. March 6, 2012. Well, I’m not doing so well with this blogging business. Seem to go in fits and starts. And I always remember that it’s Tuesdays with Dorie week on the Sunday night before! Then nuts and dried fruit, and rolled. From looking at a couple of the posts already up, seems you could bake them flat (like a sausage roll), or standing up like a cinnamon bun. The rolled pastry with jam and cinnamon sugar. Cut and ready to bake. PPS – I pr...

bakinginalaska.wordpress.com

Tuesdays with Dorie: Baking with Julia – Rugelach | Baked Alaska

https://bakinginalaska.wordpress.com/2012/03/06/tuesdays-with-dorie-baking-with-julia-rugelach

The Adventures of an Amateur Anosmiac Baker Living in Alaska. In the Kitchen with Amy. Tuesdays with Dorie: Baking with Julia – Rugelach. It’s been a long time since I posted here. Three years, in fact. I was part of the original Tuesdays with Dorie (“TWD”) group, but got kicked out for inactivity for reasons you can read about here. Jumping on the new TWD bandwagon was the result of two pieces of randomness. First, having gotten Baking with Julia. Or Margaret at The Urban Hiker. I can never get the doug...

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Adventures in Cooking, Eating and Being: Oh Barcelona...

http://adventuresceb.blogspot.com/2012/05/oh-barcelona.html

Adventures in Cooking, Eating and Being. Looking at life as an adventure and trying new things, in the kitchen and out of it. Friday, May 11, 2012. After a few hours of napping, crackers and gatorade, I felt well enough to attempt some room service. Crema de puerro. Leek soup. At first taste I wasn't sure how I felt about it, but after a few more I decided it was fairly good. The crust of Jake's pizza was also pretty good. That's Catalan for crazy, at least I think it is.). Walking along the port in Barc...

adventuresceb.blogspot.com

Adventures in Cooking, Eating and Being: January 2012

http://adventuresceb.blogspot.com/2012_01_01_archive.html

Adventures in Cooking, Eating and Being. Looking at life as an adventure and trying new things, in the kitchen and out of it. Monday, January 30, 2012. Links to this post. Tuesday, January 24, 2012. To Go or Not to Go.to Pastry School. Ive been thinking about going back to school to study baking and pastry. Links to this post. Sunday, January 22, 2012. A Tasting Menu of Fish. Links to this post. Thursday, January 19, 2012. Broken Glass, Blood and Pickles. Impulsive.) and when I tried to open them, th...

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Adventures in Cooking, Eating and Being: Bite-Sized S'mores

http://adventuresceb.blogspot.com/2012/07/bite-sized-smores.html

Adventures in Cooking, Eating and Being. Looking at life as an adventure and trying new things, in the kitchen and out of it. Friday, July 6, 2012. Earlier this week Lauren Conrad posted an idea for 4th of July marshmallow pops. So I decided to give it a try. And then, as usual, I took it a step further. I took these to my in-laws' July 4th get-together and they were a big hit, so I will definitely be making them again in the future. Large (not small, not jumbo) marshmallows. Roll the chocolate-coated ma...

adventuresceb.blogspot.com

Adventures in Cooking, Eating and Being: March 2012

http://adventuresceb.blogspot.com/2012_03_01_archive.html

Adventures in Cooking, Eating and Being. Looking at life as an adventure and trying new things, in the kitchen and out of it. Monday, March 26, 2012. Slutty Brownies, Anyone? I read about something called Slutty Brownies a couple of weeks ago on The Frisky. 160;and I had to do a double-take. (And then I had to text my grandma, but thats a whole other story.) Seriously? Why are they called slutty brownies you ask? 160; The oldest recipe. And I wont repeat what Jessica Simpsons answer. Links to this post.

adventuresceb.blogspot.com

Adventures in Cooking, Eating and Being: February 2012

http://adventuresceb.blogspot.com/2012_02_01_archive.html

Adventures in Cooking, Eating and Being. Looking at life as an adventure and trying new things, in the kitchen and out of it. Sunday, February 26, 2012. My Weekend in Pictures. Links to this post. Friday, February 24, 2012. Epic Fail: Pâte de Fruit. My first two attempts at pâte de fruit were, as the title suggests, epic failures. In true adventurer fashion, I researched multiple recipes to figure out what the basic forumla was before deciding how to proceed, and this is what I found:. 2 T lemon juice.

adventuresceb.blogspot.com

Adventures in Cooking, Eating and Being: bookshelf

http://adventuresceb.blogspot.com/p/bookshelf.html

Adventures in Cooking, Eating and Being. Looking at life as an adventure and trying new things, in the kitchen and out of it. No, you're not dreaming. It's gotten bigger and is no longer contained on a single shelf. Sadly, the wish list seems to grow proportionally to the amount of books already on my bookshelf! The Hows and Whys of Successful Cooking, The Secrets of Cooking Revealed. Shirley O. Corriher. The Hows and Whys of Successful Baking, with Over 200 Magnificent Recipes. Shirley O. Corriher.

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the caffeinated kitchen

Baking Bootcamp: Triple Berry Cinnamon Swirl Bread. This month Joy the Baker. Two things I would do differently next time: dry my berries off before adding them to the dough, and don't use more than 2 cups of them. My dough was overstuffed and the berries were slipping out every time I so much as looked at them. Triple Berry Cinnamon Swirl Bread. By Joy the Baker. 2 1/4 teaspoons active dry yeast. 1 tablespoon granulated sugar. 3/4 cup whole milk, warmed to a warm lukewarm. 1/4 cup granulated sugar.

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Handmade pastries Long Beach, CA.

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